Frozen Avocado Margarita at Curra’s Grill in Austin, Texas. Recipe here.
East Side Showroom - Austin, Texas
George Plimpton’s Old Fashioned Recipe in the Paris Review office (via Justin Alvarez)
Are you a casual fan of distilled spirits that have been placed into a large barrel and left to sit in a warehouse for years, possibly many of them, so that over time, the wood transforms the harsh, clear liquid into something that is sort of brown and tastes mellower and rounder and deliciouser and expensiver? Are you therefore afraid of the whiskey shortage that the major whiskey companies are warning you will mean higher prices and empty shelves and unchecked sobriety, so buy now, buy all you can, before it’s all gone?
Drink rum instead. You can buy some old-ass rum, which, after being distilled from molasses or sugar cane, has sat around in barrels for long periods of time, for relatively small sums of money: El Dorado 15 is, as you might expect, made with a blend of rums that have sat in a barrel for at least fifteen years. Is it slightly sweet and rounded with a “full nose packed with dark coffee, candied orange, almonds, dark chocolate, pepper and rich vanilla.” It is only thirty-six dollars.
Spherical ice cube with embedded flower garnish at my friends Dan and Kathryn’s yearly Tiki party. That’s some next level Tiki shit.
Achilles Heel - Greenpoint, Brooklyn