And it goes something like this.

Seriously, I downloaded it this morning and I've listened to it about 20 times already.

I promise I'll write about something besides booze soon. It's just been on my brain lately, given that I'm starting bartending school in a few weeks. The only other relevant topic I could pontificate on would be the Don Imus thing, and do you really need to hear more about that?

So anyway, the Sidecar. I was first introduced to the wonderful Car family through Sidecar's wife, Cable Car. It was a sweltering August day, but she was frozen at the time. Delicious, too. Her combination of spiced rum, lemon juice, triple sec, and a bunch of other stuff (I forget what the menu read), along with plenty of ice and a cinammon-sugar rimmed glass, made for a nice tangy refresher. I found out later that she was related to Sidecar, who consisted of the same formula of ingredients common in the Sour category (spirit+sweetener+sour). He used a different base spirit, though: brandy. He also fancied a rim, though one of plain sugar. I decided to invite him over for a drink. Of him.

The Sidecar is actually the basis for an entire category of drinks, including the Margarita, the Daiquiri, the Cosmopolitan, and the Lemon Drop. It dates back to WWI and was likely invented in France. Anyway, it's one of those "classic" drinks that actually holds a lot of potential for modern-day drinkers dipping their toes in the water. After you've moved on from Rose's Lime Cosmos and frozen strawberry daiquiris, whip up one of these. They have a complex but agreeable flavor, with just the right balance of sour and sweet. (The sugar rim helps.)

Gary Regan recommends experimenting with the proportions depending on what kind of brandy or cognac you use. I agree.

Sidecar
1 1/2 oz brandy or cognac (St. Remy, but if I find $60 tomorrow I'll try Courvoisier)
1 oz triple sec (Cointreau)
1/2 oz fresh lemon juice

Shake ingredients with ice and strain into a chilled, sugar-rimmed cocktail glass. Garnish with a lemon twist. (Or not. Mine sunk straight to the bottom of the glass.)


Yes, that's a can of paint. No, I didn't put it in the drink. (But it did add a nice bite to the stew I made later.)

From Wikipedia's entry on Akon's new single "Don't Matter":

"Listeners have often noticed its acute similarity to R Kelly's "Ignition (Remix)". The melody is exactly the same except for an A natural theme as opposed to an A flat theme which appears on Ignition."

Seriously, sing the verse to "Ignition" while the verse from "Don't Matter" is playing. Impress your friends!

I mentioned the Dark 'N Stormy in my last entry, and now here it is as Cocktail of the Week! Hey, that Black Seal isn't going to drink itself.

One thing I can say is that you need to be a fan of ginger beer to enjoy this one. (Beer, not ale.) The particular bottling of ginger beer you use plays a big part here, too - you may have to adjust the proportions depending on the sweetness and ginger strength of the brand.

This is a great drink if you want something sweet and fizzy but are tired of Rum & Coke, although I must say this: Black Seal transforms a Rum & Coke. I generally avoid R&Cs - there's just something off about the flavor combo of white rum and cola, call me crazy - but after trying one with Black Seal I've been converted. The flavors marry so well it's like the Cubans had this stuff in mind when they first thought up the drink. Add a wedge of lime and you're in fizzy, refreshing heaven.

Anyway,

Dark 'N Stormy
2 oz Gosling's Black Seal rum (Gosling's owns the trademark to the name "Dark 'N Stormy")
4 oz ginger beer (preferably on the dry side - look for a Bermuda bottling if you want authenticity)

Build over ice in a highball glass, top with a wedge of lime if you're so inclined. Sit back and chill.


More like Orange 'N Cloudy, if you ask me.

One of the nice side-effects of the current vodka craze is that less "trendy" spirits like rum and brandy, despite the high quality of many brands, can be found at great prices. Gosling's Black Seal is one such rum. Apparently its distribution is somewhat limited compared to the offerings of the higher profile brands (or maybe that's just a fabrication of Gosling's marketing department), but I managed to find a bottle easily at my local liquor hut. Black Seal is one of the more acclaimed dark rums on the market, and after a taste test it's easy to see why.

As far as rums go, Black Seal's flavor profile is quite complex. It's slightly spicy and very smoky, with hints of cinammon, plum (took me a while to put my finger on that one), caramel, and maple syrup. The flavor slowly unfolds on your palate, rather than slapping you in the face with a one-note "Yo, I'm rum!" taste like Bacardi et al. You can sip it on the rocks and not feel ridiculous, and it mixes wonderfully with just about anything you can throw at it. The sweetness is slight, never overpowering, and the aftertaste lingers for a while. And Black Seal is the stipulated rum in one of the best mixed drinks ever, the Dark N' Stormy.

Bottom line, Black Seal is a winner, and my dark rum of choice. Yo ho ho. A-

Not only is she a popular TV chef, but now she's moonlighting as a Zwinky!