For this month's Mixology Monday, Paul at The Cocktail Chronicles has suggested an interesting topic: Blog Love. In essence, this is where we highlight drink recipes that we've picked up from other cocktail blogs, as well as word or two about the drink blog(s) we love and why. Minimum 500 words, no grading curve.

I kid. At any rate, since delving into the world of amateur mixology sometime last year, I've discovered and bookmarked a wealth of food and drink blogs, all of them excellent. Paul's blog is just one example. I'm not exaggerating when I say that these bloggers are a rare breed: Well-read, well-informed, funny, sharp, unfailingly interesting and entertaining writers. Many of them are professional bartenders, many are simply home enthusiasts. Either way, they know their stuff.

One of my favorites is Married...with dinner, authored by Anita and Cameron, two self-described "San Fransisco food dorks" who know from great cocktails. One of their entries from a while back concerned the Painkiller, a delightful tropical highball that I think can only fairly be described as a Pina Colada on steroids. It's a nice little number to have in your repertoire for those times when it's hot outside, you've had a long day at work, and everyone around you is working your last nerve. Or for parties. Your guests will love you. And probably try to make out with you.

Despite the fair amount of fruit juice and other numbing agents, this drink is definitely one where you'll want to use quality dark rum. I ran out of my usual Black Seal and so had to make do with Captain Morgan - it was pleasant enough, but I'm sure Black Seal (or Anita and Cameron's recommended Pusser's) would make the drink fantastic. No complaints here, though.

Painkiller
4 oz unsweetened pineapple juice
1 oz orange juice
1 oz Coco Lopez coconut cream (which I can't find anywhere here, so I used a different brand)
2-4 oz dark rum (I went with 3)
whole nutmeg

Shake all ingredients with ice and strain into an ice-filled highball glass. Top with a grating of fresh nutmeg and a pineapple slice, if desired.


As for the 411 on my own blogging efforts: I've been writing this blog for about five years now, but it was only recently that I started blogging about cocktails, because it was only recently that I started exploring alcoholic drinks beyond beer and coolers (or "alcopops", for the American readers). Shortly after I turned 19 (the legal drinking age in Canada), I decided to try making my own Martinis, the gin kind, just to see what the big deal was - after all, which cocktail is more firmly engrained in the pop culture consciousness than the James Bond staple? I walked into a liquor store as a legal customer for the first time, picked out a small bottle of Beefeater and some Martini & Rossi vermouth, and mixed them up. I was largely unimpressed, although at that point I can't even remember if there was a proper cocktail shaker in the house, so I can only imagine the various faux pas I likely committed while making the drink, right down to the amount of ice I used. I may even have shaken the thing. At any rate, I quickly moved on to Black Russians and Chocolate Martinis, and continued drinking Corona and Smirnoff Ice like any good alcohol newbie.

Fast forward about three years, and after some enlightening bar-hopping and Internet browsing, I'm discovering the joys of Sidecars, Margaritas, Manhattans, Pina Coladas, Pegu Clubs, Mojitos, Daiquiris, and other sundry liquors and libations...including the authentic, proper Martini (a remarkable creature it is, too). I've boned up on my knowledge of bourbon and scotch, and find myself drooling at florid descriptions of obscure liqueurs and vintage cocktail ingredients. In short, I've been converted, and it's largely thanks to all the enthusiastic food and drink bloggers on the Web. I've listed my favorites in the Links section (although it needs an update), but there are a host of others that are only a mouse click away, each filled with excellent knowledge and smart humor. Check them out.

This entry was posted by Darryl, on Monday, July 16, 2007. You can leave your response.