trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
| 16 December 2011
Should I really put spirits in the freezer?
A better question is: Why would you want to? Assuming you’re not going shot for shot with the Russians over the title to some Siberian oasis there aren't too many good reasons I can think of for you to want your booze ice-cold.Most hard liquor is drunk mixed, and a well made cocktail (no matter how simple) is the liquid equivalent of a fine tuned recipe at your favourite resto. If the balance of ingredients and temperature go north or south, what should be an act of brilliance could become an epic fail. A straightforward shaken not stirred martini aside, too cold hooch will only disrupt the subtleties that make a classic cocktail, well, classic.
Sure, any spirit worth its 40 per cent alcohol by volume can stand the strain of the icebox without fear of freezing. That said, while gin and rum gain nothing whatsoever from time in the deep freeze; whisky (no matter how you spell it) can earn a hazy hue when exposed to even the main body of a refrigerator. (Though still fine to drink, they won’t look as pretty in the glass.)
Read more
Add comment (0)
| 14 September 2011
Is there an appropriate wine to serve when you’re breaking up with your girlfriend?
Well, you can’t say that my readers aren’t classy. Since you’re going to wind up wearing most of it, I’d pick a white wine. They cause less of a stain and if you’re at a restaurant (and isn’t that were most of these dastardly deeds take place?) you’ll look respectable enough to stick around and finish your (and her) entrée after she’s made a beeline for the exit once you’ve lowered the boom.The last thing she needs is a glass of juice that’s too acidic or oaky. All things considered, I’d go with something slightly sweet like a bottle filled with Riesling. Plus, a white with a bit of sugary fruit will make for a better appetizer wine since I’m betting you’re the kind of guy who’s going to blurt out your intentions well before the mains arrive. If you want to go drier pick an exotic, perfumey white such as a Viognier or Chenin Blanc.