![]() ![]() Then around 1983, I went to a real cocktail bar for the first time. I thought that was a Whiskey Sour and I thought they tasted like crap. Finish the drink with a bright red and syrupy sweet cherry. Cap it, shake it and strain it into a chilled Nick & Nora glass. Grab a shaker glass and dump in a three-count of booze, a barspoon of superfine sugar, two glugs of Daily’s Sweet & Sour Mix (“A little sweet, a little sour”) and fill it with ice. Any kind of sour, really I also regularly made them with apricot “brandy” and rum, and one guy got Kahlúa Sours, which looked like used motor oil. I poured a lot of draft beer and I made a lot of Whiskey Sours. Do you remember the first time you had a really good cocktail?īack in the early ’80s, I was tending bar during grad school. Their pods come pre-filled with “Caribbean rum” and “Blended whiskey” and “Gin.” You buy the pods where you buy liquor. It’s more compact, but the trade-off is that Keurig picks the booze. It’s more flexible, and the cocktails can be chilled, pumped with CO2 to a light fizz, or even warmed if required. ![]() ![]() Keurig does make its own cocktail robot, called Drinkworks. The biggest surprise for me: It doesn’t stink! We’ve been using the contraption for several weeks and even had some friends over-at a social distance-and we all pretty much agreed with my friend Sam’s judgment: “That it’s shockingly good!” We were honestly surprised at the quality of every one of the admittedly simple cocktails we made, including an Old-Fashioned, a Whiskey Sour, a Cosmopolitan, a Margarita and a Sex on the Beach. The machine reads a code on the pod to see what it’s making, there’s a light whirring sound and in less than 30 seconds your cocktail is ready. Just put a glass filled with ice under the spout and select the strength of the drink you want. ![]()
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