Salty Cocktail Blogging

Scott and I have been watching this youtube channel called How To Drink, which is a lovely unintentional companion to one of my other favorite channels, How To Cook That, with a sort of Binging With Babish vibe. How To Drink stars Greg the mixologist and cameraperson Meredith and is remarkably visually beautiful for a youtube channel—and also spicy as hell.

Anyway, often on a Friday night we have a cocktail or two and watch something, and one recent Friday we got to talking about Sazeracs… because I asked for one and then was NEEDLESSLY NITPICKY about how it was made. (Stirred, not shaken, one large rock instead of a number of small ones, please. I cannot abide a watery cocktail, or one that grows watery if I don’t chug it.)

Anyway, Scott was describing how much absinthe he put in (I had commented that he got it exactly right) and then we segued into martinis. At which point I opined that people who drank “Martinis” with no more vermouth than a rinse were drinking straight gin and fooling themselves.

Now, there’s nothing wrong with drinking your mother’s ruin straight if that’s what you like. Or swig it from the bottle, for all I care. But don’t lie to yourself about what’s happening.