Cocktails Anyone?

This post originally appeared The Blue Parrot on April 21, 2009. I think it’s well past time for another round!

A good friend once remarked, “It’s always the cocktail hour somewhere.”

Truer words were never spoken.

Personally, I’m a confirmed believer in the wisdom imparted in the original version of the Trader Vic’s Book of Food and Drink from 1946. It’s simple and to the point:

“    First of all, you can’t make chicken whiskey (three drinks and you lay) taste like Grand-dad or Old Taylor, and that goes for gin, scotch, brandy or any liqueur. If you’re going to serve drinks, make them out of the best ingredients you can find – and you won’t find them at chiseling cut rate liquor stores.”

That’s right up front in the first paragraph Victor Bergeron shared, oh so many years ago, and it’s still true for every cocktail served or consumed today.

So on that note, let me leave you today with a quick recipe from the above named book:

Captain’s Blood

“Yo-ho-ho, pieces of eight and blow me down! Rugged this one.”

1/2 ounce of lime juice (Fresh squeezed, please!)

1 and 1/2 ounces of Jamaica rum (Meyers will do fine)

1 teaspoon Angostura Bitters

Mix and shake ingredients with fine cracked ice, strain into a cocktail glass.

With the temperatures here in the Bay Area hovering in the 90’s, a few of these should set things right…