tag:blogger.com,1999:blog-84399093574827988932024-03-13T17:38:23.937-04:00Travel. Eat. Drink. Stuff.Travel, food, recipes, wine, cocktails<br>
+ stuff.Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.comBlogger414125tag:blogger.com,1999:blog-8439909357482798893.post-1805796321243643012016-04-03T12:08:00.001-04:002016-04-03T12:08:08.075-04:00Cocktail | Mezzo-Americano<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;"><i>Photo Credit: Nick C. Bumstead ©</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">A take on the </span><span style="font-family: 'Courier New', Courier, monospace;">Mezzo-Americano cocktail. Even though Aperol and the Chinotto soda have some bitterness, this is a balanced cocktail with a slight tendency to sweetness, but that might be due to using orange juice and lemon juice instead of lime juice. The <a href="http://www.amazon.com/Lurisia-Nostro-Chinotto-Italian-Bottles/dp/B0081JYS82/ref=as_li_ss_tl?ie=UTF8&keywords=chinotto&qid=1459699541&ref_=sr_1_3_s_it&s=grocery&sr=1-3&linkCode=ll1&tag=fineatdri-20&linkId=0b328747e19e72dcad74e98dc0825f32" target="_blank">Chinotto soda</a> is a bitter soda, but it has a bunch of sugar in there. Next time, I'll give Campari a go in place of Aperol for a little more bitterness.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><b>Glass:</b> Old Fashioned</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><b>Ice:</b> Large Cubes</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><b>Garnish:</b> Orange Slice</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;"><b>Ingredients</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">1.5 oz Aperol</span><br />
<span style="font-family: Courier New, Courier, monospace;">0.5 oz Hayman's London Dry Gin</span><br />
<span style="font-family: Courier New, Courier, monospace;">0.75 oz Orange + Lemon Juice</span><br />
<span style="font-family: Courier New, Courier, monospace;">3 oz <a href="http://www.amazon.com/Lurisia-Nostro-Chinotto-Italian-Bottles/dp/B0081JYS82/ref=as_li_ss_tl?ie=UTF8&keywords=chinotto&qid=1459699541&ref_=sr_1_3_s_it&s=grocery&sr=1-3&linkCode=ll1&tag=fineatdri-20&linkId=0b328747e19e72dcad74e98dc0825f32" target="_blank">Lurisia Il Nostro </a></span><span style="font-family: 'Courier New', Courier, monospace;"><a href="http://www.amazon.com/Lurisia-Nostro-Chinotto-Italian-Bottles/dp/B0081JYS82/ref=as_li_ss_tl?ie=UTF8&keywords=chinotto&qid=1459699541&ref_=sr_1_3_s_it&s=grocery&sr=1-3&linkCode=ll1&tag=fineatdri-20&linkId=0b328747e19e72dcad74e98dc0825f32" target="_blank">Chinotto Soda</a></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Directions</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">1) Shake first three ingredients over ice.</span><br />
<span style="font-family: Courier New, Courier, monospace;">2) Strain into an old fashioned glass over large ice cubes.</span><br />
<span style="font-family: Courier New, Courier, monospace;">3) Pour Chinotto soda to the to</span><span style="font-family: 'Courier New', Courier, monospace;">p.</span><br />
<span style="font-family: Courier New, Courier, monospace;">4) Garnish with orange slice.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Original recipe credit: <a href="http://www.kindredcocktails.com/cocktail/mezzo-americano" target="_blank">Kindred Cocktails</a>.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com1tag:blogger.com,1999:blog-8439909357482798893.post-58270498067192739322016-02-20T17:04:00.003-05:002016-02-20T17:04:33.804-05:00Lisbon Street Art<div class="separator" style="clear: both; text-align: center;">
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<br />Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com1tag:blogger.com,1999:blog-8439909357482798893.post-10566692477449841702015-11-03T10:45:00.001-05:002015-11-03T11:02:46.903-05:00Show Me The Proof!<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "courier new" , "courier" , monospace;">Some photos from the Louis Royer Cognac "Show Me The Proof" high proof Cognac </span><span style="font-family: "courier new" , "courier" , monospace;">cocktail competition at Porchlight Bar in west Chelsea. The six finalists had to use the Force 53 VSOP Cognac in their cocktails.</span></div>
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Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com5tag:blogger.com,1999:blog-8439909357482798893.post-10951229371601517042014-12-06T17:31:00.002-05:002014-12-06T17:31:58.144-05:00Queens | Walking To Subway From Bunker<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">After a dinner at Bunker in Queens the other night, it was pouring with rain, but there was some great graffiti / murals on the walls on the way back to the subway.</span><br />
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Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com1tag:blogger.com,1999:blog-8439909357482798893.post-19934520307540647642014-11-17T13:36:00.000-05:002014-11-17T13:36:36.604-05:00A Sunday Evening Rum Cocktail<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><i>A Rum Cocktail</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">With the weather getting a little chillier I felt like a Sunday evening cocktail to warm up. This is probably a variation on something, but no idea what. It was a fine cocktail though.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i><b>Glass:</b></i> Cocktail Coupe</span><br />
<span style="font-family: Courier New, Courier, monospace;"><b><i>Ice:</i></b> Cubes for stirring</span><br />
<span style="font-family: Courier New, Courier, monospace;"><b><i>Garnish:</i></b> Orange Twist</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b><i>Ingredients</i></b></span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1 oz. Havana Club Anejo Especial Cuban Rum</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/2 oz. Smith & Cross Jamaican Rum</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 3/4 oz. Atxa Vino Vermouth Rojo</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/2 oz. Amaro Lucano</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1/2 oz Dry Curacao</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 2 dashes Regan's Orange Bitters</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b><i>Directions</i></b></span><br />
<span style="font-family: Courier New, Courier, monospace;">1) Add ingredients to a cocktail stirring glass.</span><br />
<span style="font-family: Courier New, Courier, monospace;">2) Add ice and stir until chilled.</span><br />
<span style="font-family: Courier New, Courier, monospace;">3) Strain into a chilled cocktail coupe.</span><br />
<span style="font-family: Courier New, Courier, monospace;">4) Garnish with an orange twist.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com1tag:blogger.com,1999:blog-8439909357482798893.post-62943147550573628912014-11-02T10:44:00.002-05:002014-11-02T10:44:36.015-05:00Cocktail Recipe | The Martinez<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><i>The Martinez</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I was looking for a cocktail to try my recent purchase of the new and limited Tanqueray Old Tom Gin and thought the Martinez would be a good place to start on a chilly, windy evening. Instead of the traditional maraschino liqueur, I used Dry Curaçao because I am not a huge cherry fan.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b><i>Glass:</i></b> cocktail</span><br />
<span style="font-family: Courier New, Courier, monospace;"><b><i>Ice:</i></b> cubes for mixing</span><br />
<span style="font-family: Courier New, Courier, monospace;"><b><i>Garnish:</i></b> orange twist</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><b><i>Ingredients</i></b></span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1.5 oz Tanqueray Old Tom Gin</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1.5 oz Punt e Mes Sweet Vermouth</span><br />
<span style="font-family: Courier New, Courier, monospace;">- Bar spoon of Dry Curaçao (instead of Maraschino Liqueur)</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 2 dashes Angostura Bitters</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><b><i>Directions</i></b></span><br />
<span style="font-family: Courier New, Courier, monospace;">1) Stir ingredients over ice in a mixing glass.</span><br />
<span style="font-family: Courier New, Courier, monospace;">2) Strain into a chilled cocktail glass.</span><br />
<span style="font-family: Courier New, Courier, monospace;">3) Garnish with orange twist.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-84393927578229650352014-11-02T10:29:00.002-05:002014-11-02T10:29:16.075-05:00The Silver Fizz at Attaboy<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JCzVNsPGXts/VFZMH2o9gQI/AAAAAAAACf0/3uUmJEEfrVQ/s1600/_NCB3186-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="http://4.bp.blogspot.com/-JCzVNsPGXts/VFZMH2o9gQI/AAAAAAAACf0/3uUmJEEfrVQ/s1600/_NCB3186-2.jpg" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The Silver Fizz at Attaboy</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A recent visit to Attaboy for cocktails resulted in a fun range of cocktails, including this double barreled drink called the Silver Bullet.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">It answers the question of what to do with the egg yolk after making a fizz. The drink on the right is a gin fizz, made with gin, egg white, lemon juice, sugar, and soda water. The shot on the left is a shooter of egg yolk, Worcestershire sauce, and Tabasco sauce. Shoot the egg yolk mixture all in one and then sip the gin fizz at your leisure. It works well in the evening, but would be perfect on a Sunday morning after a late Saturday night out, or even as a last drink at a bar to brace yourself for the next stop. Either way, it's bold and bright.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com1tag:blogger.com,1999:blog-8439909357482798893.post-76664345759561871492014-10-26T13:07:00.000-04:002014-10-26T14:06:16.898-04:00Fall Cocktails Using Pear Cider Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rZmbwQRh7Rs/VE0nyVOrbhI/AAAAAAAACfM/kq2FktrPtAs/s1600/_NCB2911-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="http://4.bp.blogspot.com/-rZmbwQRh7Rs/VE0nyVOrbhI/AAAAAAAACfM/kq2FktrPtAs/s1600/_NCB2911-2.jpg" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Fall Cocktails</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">After picking up some pear cider at the Migliorelli farm stand in the Hudson Valley, I made a pear cider syrup to use in cocktails. The syrup is easy to make, just put the cider in a saucepan, bring to a boil, and simmer until it is reduced to about a quarter of the original volume. The result may not be super syrupy, but the sweetness and richness is amped up.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Cocktail # 1</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Glass:</i> Old Fashioned or Collins</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Ice:</i> Two Large Ice Cubes</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Garnish:</i> Thin Slice of Pear</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Ingredients</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">- 1 oz Tanqueray Old Tom Gin</span></div>
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<span style="font-family: Courier New, Courier, monospace;">- 1 oz Pear Cider Syrup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">- 0.25 oz Domaine de Canton Ginger Liqueur</span></div>
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<span style="font-family: Courier New, Courier, monospace;">- Soda Water</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Directions</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1) Over ice, add first three ingredients to an old fashioned or collins glass and stir to mix.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2) Top with soda water and stir.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3) Garnish with a thin slice of pear (I didn't have one).</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Cocktail #2</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Glass:</i> Cocktail</span><br />
<i style="font-family: 'Courier New', Courier, monospace;">Garnish:</i><span style="font-family: 'Courier New', Courier, monospace;"> </span><span style="font-family: 'Courier New', Courier, monospace;">Thin Slice of Pear</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>Ingredients</i></span><br />
<span style="font-family: Courier New, Courier, monospace;">- 1.5 oz Henry McKenna 10 Year Old Bourbon</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 1.5 oz Pear Cider Syrup</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">- 0.5 oz Dolin Dry Vermouth</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 0.25 oz Domaine de Canton Ginger Liqueur</span><br />
<span style="font-family: Courier New, Courier, monospace;">- 2 dashes Angostura Bitters</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>Directions</i></span><br />
<span style="font-family: Courier New, Courier, monospace;">1) In a mixing glass, add the ingredients, add ice, and stir.</span><br />
<span style="font-family: Courier New, Courier, monospace;">2) Strain into a chilled cocktail glass.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">3) Garnish with a thin slice of pear (I didn't have one).</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-34446688630613817282014-10-26T12:24:00.000-04:002014-10-26T12:24:59.870-04:00Eating & Drinking | London<div style="text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Beigel's at Beigel Bake on Brick Lane</span><br />
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<a href="http://2.bp.blogspot.com/-0bzswE1cylA/VE0W99Djb2I/AAAAAAAACc0/SdWth0Lq03k/s1600/_NCB0293-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0bzswE1cylA/VE0W99Djb2I/AAAAAAAACc0/SdWth0Lq03k/s1600/_NCB0293-2.jpg" /></a></div>
<span style="font-family: 'Courier New', Courier, monospace;">Oysters outside Printers & Stationers on Ezra Street</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Lamb Sweetbreads at 8 Hoxton Square</span><br />
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<a href="http://3.bp.blogspot.com/-Yg3U5HXnOh4/VE0YLMUk2RI/AAAAAAAACdI/EMRUzGdU5mk/s1600/_NCB0389-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Yg3U5HXnOh4/VE0YLMUk2RI/AAAAAAAACdI/EMRUzGdU5mk/s1600/_NCB0389-2.jpg" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">Shrimp at Barrafina</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Hot Salt Beef at </span><span style="font-family: 'Courier New', Courier, monospace;">Beigel Bake</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Beef Tendon & Tripe Pho at Sông Quê Café in Hoxton</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">MacIntrye Coffee on Hoxton Street</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Creative cocktails at Lounge Bohemia</span><br />
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<a href="http://1.bp.blogspot.com/-ZOhkJ6k1zns/VE0c8hdJqXI/AAAAAAAACeE/7yT-2e16YxQ/s1600/_NCB0600-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZOhkJ6k1zns/VE0c8hdJqXI/AAAAAAAACeE/7yT-2e16YxQ/s1600/_NCB0600-2.jpg" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">Squid and tomato broth at Lyle's in Shoreditch</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Domaine Labet Fleur de Savagnin En Chalasse at Lyle's</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Fuckoffee on Bermondsey Street</span><br />
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<span style="font-family: Courier New, Courier, monospace;">The martini at White Lyan on Hoxton Street</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Sardine cans at Tincan on Upper James Street</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Smoked Bath Chaps (pork cheeks) at Verden in Clapton</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Violet Cakes in London Fields</span><br />
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<span style="font-family: Courier New, Courier, monospace;">F. Cooke Pie and Mash Shop in London Fields</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Wine at Verden in Clapton</span></div>
Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-12208445481832081452014-10-20T16:42:00.001-04:002014-10-20T16:42:30.383-04:00West Sussex<div style="text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Chichester Cathedral</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Saint Richard</span><br />
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<span style="font-family: Courier New, Courier, monospace;">The original weather cock</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Lunch and Sussex beer at Amelie & Friends in Chichester</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Hunting for some venison at H. H. Treagust & Sons Butcher in Emsworth</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Admiral Nelson in the old port of Portsmouth</span></div>
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Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-42597771937550728392014-10-19T15:05:00.002-04:002014-10-19T15:22:03.893-04:00Lego | London<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">The Art of the Brick</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Don't touch the art!</span><br />
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Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-44613709257458100742014-10-19T14:01:00.003-04:002014-10-19T14:22:54.410-04:00Museums & Art | London<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Tracy Emin bird </span><span style="font-family: 'Courier New', Courier, monospace;">at White Cube in Bermondsey</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Somerset House</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">The Courtauld Gallery</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">The Courtauld Gallery</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Jasper John's: Regrets at The Courtauld Gallery</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Édouard Manet | A Bar at the Folies-Bergère</span><br />
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<span style="font-family: Courier New, Courier, monospace;">More at t</span><span style="font-family: 'Courier New', Courier, monospace;">he Courtauld Gallery</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">A silver stirrup-cup at the Courtauld Gallery</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">More at the Courtauld Gallery</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Horst at the V&A</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Feet at the V&A</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Cafe at the V&A</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Reflections at the V&A</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Paul Smith's Shed at the V&A</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Paul Smith's Shed at the V&A</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">Mural leaving the V&A</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">The tunnel leaving the V&A</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">The tunnel leaving the V&A</span></div>
Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-47658615985294803822014-10-18T19:54:00.000-04:002014-10-20T16:44:47.929-04:00Sights | London<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Tower Bridge</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Magazines and Cigarettes in Hoxton</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Boris Bikes</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The Poppy Garden at the Tower</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Tower Bridge</span><br />
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<span style="font-family: Courier New, Courier, monospace;">The Underground</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Walking from the Tower over Tower Bridge</span><br />
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<a href="http://1.bp.blogspot.com/-2K4wOEtcf_Y/VEL3X1S5pWI/AAAAAAAACRs/S3k1I_i4asA/s1600/_NCB0700-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2K4wOEtcf_Y/VEL3X1S5pWI/AAAAAAAACRs/S3k1I_i4asA/s1600/_NCB0700-2.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The Design Museum</span></div>
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<span style="font-family: Courier New, Courier, monospace;">London Fields</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Broadway Market</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Graffiti and Skateboarding</span></div>
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<span style="font-family: Courier New, Courier, monospace;">View of St. Paul's and the National Theatre</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A bit of classic London</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Saturday Flower Market on Columbia Road</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Saturday Flower Market on Columbia Road</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Saturday Flower Market on Columbia Road</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Whitechapel Road</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">The original Cricketers pub sign in Clapton before it became Verden wine bar.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Graffiti in Shoreditch</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Graffiti in Shoreditch</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Graffiti in Shoreditch</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Shoreditch</span></div>
Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-7633985757817334172014-10-18T19:53:00.002-04:002014-10-18T19:53:35.123-04:00Osterley House<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Osterley House</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The Gardens</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The Stairs & Ceiling</span></div>
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<span style="font-family: Courier New, Courier, monospace;">View of the grounds</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The tapestry room</span></div>
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<a href="http://2.bp.blogspot.com/-IASyHf5muUs/VEL9FvvW2oI/AAAAAAAACUs/5NyWGuXxh3k/s1600/_NCB1277-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IASyHf5muUs/VEL9FvvW2oI/AAAAAAAACUs/5NyWGuXxh3k/s1600/_NCB1277-3.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">View of the grounds from the front of the house</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A mold in the kitchen</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A field with cows</span></div>
Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-10983402001188760022014-10-18T19:21:00.001-04:002014-10-18T19:21:27.091-04:00Eating & Drinking | Richmond, UK<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LBD0cy9V1qQ/VELzq5fdzQI/AAAAAAAACQg/FiOMLs6R5jM/s1600/_NCB1659-2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LBD0cy9V1qQ/VELzq5fdzQI/AAAAAAAACQg/FiOMLs6R5jM/s1600/_NCB1659-2-2.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The Victoria Inn on Richmond Hill. </span><span style="font-family: 'Courier New', Courier, monospace;">Richmond's smallest pub. It's like having a pint in your living room.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sunday lunch of pheasant @ The White Horse</span></div>
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<span style="font-family: Courier New, Courier, monospace;">32 day aged steak tartare & quails egg @ The White Horse</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Scallops for sale at Richmond Farmers Market</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Crabs for sale at the Richmond Farmers Market</span></div>
Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-79729375575681390232014-10-18T19:04:00.001-04:002014-10-18T19:34:11.928-04:00Sights | Richmond, UK<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-s7eH7fA9APU/VELwpFd8I2I/AAAAAAAACP0/Dqwltk1bn0s/s1600/_NCB1316-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="http://4.bp.blogspot.com/-s7eH7fA9APU/VELwpFd8I2I/AAAAAAAACP0/Dqwltk1bn0s/s1600/_NCB1316-3.jpg" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">The White Cross from Richmond Bridge</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Richmond Station</span></div>
Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-77654952128177890892014-07-13T12:59:00.001-04:002014-07-13T12:59:20.644-04:00Drink the World Cup Final | Argentina vs. Germany<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-o0PN5vhbjJE/U8K63Z8Fv9I/AAAAAAAACNc/jAjyU20Mq3E/s1600/combo_argentinagermany_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-o0PN5vhbjJE/U8K63Z8Fv9I/AAAAAAAACNc/jAjyU20Mq3E/s1600/combo_argentinagermany_1.jpg" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-align: start;"><i>Bagley Gimlet vs. The Silver Bullet</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">It's all come down to this one last game: Argentina vs. Germany.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">For Argentina so far, I've been through wine (Malbec), beer (Quilmes</span><span style="font-family: 'Courier New', Courier, monospace;">), </span><span style="font-family: 'Courier New', Courier, monospace;">tea (Yerba Mate), and </span><span style="font-family: 'Courier New', Courier, monospace;">cocktails (Fernet and Coke, the Argentina Cocktail, </span><span style="font-family: Courier New, Courier, monospace;">an Argentinian aperol spritz</span><span style="font-family: 'Courier New', Courier, monospace;">). For the big match, it's the Bagley Gimlet from bartender Federico Cuco, which is made with gin, Hesperidina, lime juice, ginger, and Legui. <a href="https://twitter.com/Fedecuco/status/351884833649213440">Get the recipe</a>. </span><span style="font-family: 'Courier New', Courier, monospace;"><a href="http://www.hesperidina.com/">Hesperidina</a> is an herbal orange Argentine aperitif which was invented in 1864</span><span style="font-family: Courier New, Courier, monospace;"> by an American immigrant Melville Sewell Bagley in Buenos Aires. Legui is an Argentine herbal, rich liqueur.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Germany has worked their way through beer (Augustiner Pilsner), wine (Karthäuserhof riesling), beer (Spaten), gin (Monkey 47 Schwarzwald), sour ales with sweet syrup (Berliner Weisse mit Schuss</span><span style="font-family: 'Courier New', Courier, monospace;">), liqueur (</span><span style="font-family: Courier New, Courier, monospace;">Jäger Float), and now versus Argentina it is going to be Kümmel. In German, k</span><span style="font-family: 'Courier New', Courier, monospace;">ümmel means both caraway (</span><span style="font-family: Courier New, Courier, monospace;">Echter Kümmel</span><span style="font-family: 'Courier New', Courier, monospace;">) and cumin (</span><span style="font-family: Courier New, Courier, monospace;">Kreuzkümmel</span><span style="font-family: 'Courier New', Courier, monospace;">). It's a sweet, clear liqueur that is flavored with caraway seed, cumin, and fennel. Wikipedia notes, "</span><span style="font-family: Courier New, Courier, monospace;">In the UK, it is a popular drink at many of the more traditional golf clubs.</span><span style="font-family: 'Courier New', Courier, monospace;">" From my experience, this is true, since I have been offered </span><span style="font-family: 'Courier New', Courier, monospace;">Kümmel a number of times after dinner. It also works in cocktails and The Silver Bullet is one that stood out for me. It's made with 2 parts gin, 1 part k</span><span style="font-family: 'Courier New', Courier, monospace;">ümmel, 1 part fresh lemon, that is shaken hard with ice, strained into a chilled cocktail glass, and garnished with a lemon twist. </span><span style="font-family: 'Courier New', Courier, monospace;">The cocktail originated in the Savoy Cocktail Book.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-25198055974476002732014-07-12T08:11:00.002-04:002014-07-12T08:11:34.983-04:00Drink the World Cup | Brazil vs. Netherlands<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4KSszVBvc4o/U8EljHBSrII/AAAAAAAACNA/dJPhNckj3Hk/s1600/combo_brazilnetherlands_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="http://3.bp.blogspot.com/-4KSszVBvc4o/U8EljHBSrII/AAAAAAAACNA/dJPhNckj3Hk/s1600/combo_brazilnetherlands_1.jpg" /></span></a></div>
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<i style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: x-small;">Photograph courtesy of Avua Cachaça & </span></i><span style="font-family: Courier New, Courier, monospace; font-size: x-small;"><i>Edsel Little [flickr]</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Sunset In Rio vs. Martinez #1</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">The second last game of the World Cup and this will be a let down for both of these teams that had high hopes of being in the final.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">How to represent these teams when the classics have already been represented?</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Since the world cup is coming to an end in Brazil, the Sunset In Rio is a perfect name for a last cocktail. Created by Pete Nevenglosky, one of the <a href="http://www.avuacachaca.com.br/our-cocktails/">Avua Cachaça</a> founders, the Sunset in Rio is made with 2oz Avua Cachaça Prata, 1oz limeade, 1oz soda water, 1 squeezed lime, served on the rocks and garnished with a slice of cucumber.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">The Netherlands national football team is known as the Oranje after the House of Orange-Nassau. They also hold the unfortunate record for playing in the most World Cup finals without ever actually winning it. They didn't make it that far this year. In celebration of the Oranje, I picked the Martinez #1 cocktail made with 1.5oz Genever oude (an older style of genever that is maltier and sweeter than jonge), 1.5oz Martini Rosso, 1/8oz Orange Curaçao, 2 dashes Angostura bitters, stirred over ice, strained into a chilled cocktail glass, and garnished with an orange twist. Recipe credit: <a href="http://www.diffordsguide.com/cocktails/recipe/1264/martinez-1-original-genever">Diffords Guide</a>.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com1tag:blogger.com,1999:blog-8439909357482798893.post-1628096433639866812014-07-09T12:14:00.002-04:002014-07-09T12:14:31.167-04:00Drink the World Cup | Netherlands vs. Argentina<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tmipAlYz1Ig/U71qUjZ1pDI/AAAAAAAACMo/qJzw4HSqgiU/s1600/combo_netherlandsargentina_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tmipAlYz1Ig/U71qUjZ1pDI/AAAAAAAACMo/qJzw4HSqgiU/s1600/combo_netherlandsargentina_1.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Nolet's Silver Bramble vs. Spritz Blanco</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I just tried Nolet's gin for the first time recently. It's produced in Schiedam in the Netherlands and the distillery was founded in 1691 by Joannes Nolet. The gin, while quite expensive, is extremely floral and fruity in nature and makes a lovely classic martini. The unique botanicals used in the gin are Turkish rose, peach, and raspberry. The Nolet's Silver Bramble is made with 1oz Nolet's Silver Dry Gin, 0.50oz fresh lemon juice, 0.25oz simple syrup that is stirred in an ice-filled rocks glass and topped with</span><span style="font-family: 'Courier New', Courier, monospace;"> cassis liqueur, and garnished with a raspberry.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">The Gaucho restaurants in England serve an aperitif called the Spritz Blanco which is an Argentinian aperol spritz made with </span><span style="font-family: Courier New, Courier, monospace;">Sauvignon Blanc / Torrontés wine, Aperol, fresh grapefruit juice, served in a large wine glass over ice and </span><span style="font-family: 'Courier New', Courier, monospace;">topped with Argentinian sparkling wine. It sounds like a light, refreshing way to end an afternoon in the sun or start an evening. I would garnish with a slice of orange or grapefruit.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-77493885115545236692014-07-08T14:49:00.000-04:002014-07-08T14:49:13.414-04:00Drink the World Cup | Brazil vs. Germany<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yTY6YDkIj10/U7w8ZO2183I/AAAAAAAACMY/p65WUgQeyGY/s1600/combo_brazilgermany_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yTY6YDkIj10/U7w8ZO2183I/AAAAAAAACMY/p65WUgQeyGY/s1600/combo_brazilgermany_1.jpg" /></a></div>
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<i><span style="font-size: x-small;"><span style="font-family: 'Courier New', Courier, monospace;">Photographs courtesy of Leblon Cachaça & </span><span style="font-family: 'Courier New', Courier, monospace;">Jägermeister</span></span></i></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><i>Strawberry Batida vs. Jäger Float</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">The World Cup is coming down to the wire with four teams left. The first semi-final match up is Brazil vs. Germany.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Another classic Brazilian drink is the Batida which is a Brazilian milk shake often made with the national spirit cachaça, fruit, coconut milk or condensed milk. A strawberry batida is made with 2oz. Leblon cachaça, 2oz condensed milk, 4 strawberries, 1 teaspoon of superfine sugar, which is blended together until smooth, poured into a tall glass, and garnished with a strawberry. <a href="http://lebloncachaca.com/category/frozen/#474">Get the recipe from Leblon cachaça</a>.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">For Germany, it's going to be Jägermeister. While amaro keeps on trying to have a moment, </span><span style="font-family: 'Courier New', Courier, monospace;">Jäger</span><span style="font-family: Courier New, Courier, monospace;"> seems to be stuck in that college shot arena. It's made with 56 herbs and spices and is made in Wolfenbüttel. You could drink it the classic way, chilled in a shot glass, or as a shot with peach schnapps and cranberry juice (I don't think so), but the one drink I did find that sounded pretty good is the </span><span style="font-family: 'Courier New', Courier, monospace;">Jäger Float. It's 1.5 parts </span><span style="font-family: 'Courier New', Courier, monospace;">Jägermeister, 3 parts root beer with a scoop of vanilla ice cream on top. <a href="http://www.jager.com/en-us/product/drinks/">Get the recipe from </a></span><span style="font-family: 'Courier New', Courier, monospace;"><a href="http://www.jager.com/en-us/product/drinks/">Jägermeister</a>.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-9807472775073331242014-07-05T14:09:00.000-04:002014-07-05T14:09:52.144-04:00Drink the World Cup | Netherlands vs. Costa Rica<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CUMsMiK0Piw/U7g_Xl8VggI/AAAAAAAACL8/Iu_uDh4J9aA/s1600/combo_netherlandscostarica_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CUMsMiK0Piw/U7g_Xl8VggI/AAAAAAAACL8/Iu_uDh4J9aA/s1600/combo_netherlandscostarica_1.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>The Dutch Oven vs. Guaro & Fresca</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Another genever cocktail again for the Dutch side of the draw, but this time with Barrel Aged Bols Genever. The Dutch Oven is a cocktail from bartender Jackson Cannon of the Hawthorne in Boston, MA and was published by <a href="http://www.seriouseats.com/recipes/2012/02/the-dutch-oven-from-the-hawthorne-genever-cocktail-recipe.html">Serious Drinks</a>. It's made with 2oz </span><span style="font-family: 'Courier New', Courier, monospace;">Barrel Aged Bols Genever, 1 capful of soda water, 3 dashes of Peychaud's Bitters, 1 dash Regan's Orange Bitters, 2 sugar cubes. The sugar cubes, bitters, and soda water are muddled in a glass, the genever and and ice are added, stirred, is strained over a large ice cube in an old fashioned glass, and is garnished with a grapefruit twist.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Another drink made with Guaro, the traditional liquor (aguardiente distilled from sugar cane juice) is Guaro and Fresca soda. It is also often mixed with fresh juices, but the Fresca idea caught my eye. Mix 2oz of Guaro with 3oz of Fresca over ice in a highball glass, garnish with a half slice of grapefruit. Super simple, a little spirited, and refreshing.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-78263944806240213422014-07-05T10:26:00.000-04:002014-07-05T10:33:23.820-04:00Drink the World Cup | Argentina vs. Belgium<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-KWKxRWTkCUU/U7gMqgb_cUI/AAAAAAAACLs/DfWj0LpbJtU/s1600/combo_argentinabelgium_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KWKxRWTkCUU/U7gMqgb_cUI/AAAAAAAACLs/DfWj0LpbJtU/s1600/combo_argentinabelgium_1.jpg" /></a></div>
<span style="font-family: Courier New, Courier, monospace;"><i>The Argentina Cocktail vs. The Belgian Harrier</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">The Argentina Cocktail doesn't use any indigenous Argentinian liquors, but sounds pretty interesting nonetheless. The recipe on <a href="http://www.diffordsguide.com/cocktails/recipe/2255/argentina-cocktail">Diffords Guide</a> describes it as, "a wet martini softened by liqueur and given a hint of citrus and spice." It's made with 1oz gin, 1oz dry vermouth, 0.25oz triple sec, 0.25oz Bénédictine D.O.M. liqueur, 1 dash orange bitters, 1 dash Angostura bitters, that are stirred with ice, strained into a chilled cocktail glass, and garnished with an orange twist.</span><br />
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<a href="http://1.bp.blogspot.com/-XvNubWPELt0/U7gK-BNq84I/AAAAAAAACLc/Zzt87lqTYlQ/s1600/argentinacocktail_Married+with+Dinner_flickr_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br class="Apple-interchange-newline" /><img border="0" src="http://1.bp.blogspot.com/-XvNubWPELt0/U7gK-BNq84I/AAAAAAAACLc/Zzt87lqTYlQ/s1600/argentinacocktail_Married+with+Dinner_flickr_3.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;"><i>Argentina Cocktail (Photo Credit: <a href="https://www.flickr.com/photos/marriedwithdinner/2114702682/in/photostream/">Married with Dinner, Flickr</a>)</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">The Belgian Harrier is a cocktail created by Erik Brown, the wine and beverage director at the Oregon Grille. Again, not too much Belgian stuff going into this drink. This recipe was published in <a href="http://erik%20brown%2C%20the%20wine%20and%20beverage%20director%20at%20the%20oregon%20grille/">The Baltimore Sun</a>. It is made with Campari, Hendrick's gin, St. Germain elderflower liqueur, fresh basil, fresh lemon juice, blue agave nectar. The basil, lemon and agave are muddled in a shaker, with the Campari, gin, and St. Germain added and shaken with ice, then strained over ice into a snifter glass, and garnished with shaved cucumber and a flamed orange twist.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-43052752862110511842014-07-04T15:00:00.000-04:002014-07-04T15:00:00.816-04:00Drink the World Cup | Brazil vs. Colombia<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mvySeeWaKvU/U7XW2FKSMGI/AAAAAAAACLM/n4GD5hcMEjQ/s1600/combo_brazilcolombia_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mvySeeWaKvU/U7XW2FKSMGI/AAAAAAAACLM/n4GD5hcMEjQ/s1600/combo_brazilcolombia_1.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;"><i>Pineapple | Iced Caramel Coffee (Photo Courtesy of <a href="http://liquor.com/recipes/iced-caramel-coffee/">Liquor.com</a>)</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">The home country is still going strong, but this should be a great all South American match up. Aluá is a homemade spirit made from a combination of fruit or grain and water, which is fermented for a short period of time. In the warm weather of Brazil, the natural fermentation process only takes a day or so. Here is <a href="http://flavorsofbrazil.blogspot.com/2010/10/recipe-alua.html" target="_blank">a recipe for a fruit based Aluá</a>. You basically take a medium pineapple and 2 quarts of water, cut off the pineapple skin, cover it with the water, and leave it to ferment for over 24 hours. To stop the fermentation put the vessel in the fridge. </span><span style="font-family: 'Courier New', Courier, monospace;">Sugar can be added after fermentation if desired. Serve cold or over ice.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">This next cocktail sounds a little sweet for me, but I was having a hard time with more Colombian drinks and Colombia is known for coffee, so here goes. Liquor.com has a cocktail created by Van Gogh Vodka called the <a href="http://liquor.com/recipes/iced-caramel-coffee/" target="_blank">Iced Caramel Coffee</a> which is made with 2oz of Van Gogh Dutch Caramel Vodka (yuck) and 2oz iced coffee, poured over ice in a rocks glass and stirred.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-86015474708741881732014-07-04T09:00:00.000-04:002014-07-04T09:00:08.069-04:00Drink the World Cup | France vs. Germany<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MplgmPtp5Wo/U7XRc8KDKiI/AAAAAAAACK8/qDE_iMwDvUI/s1600/combo_francegermany_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MplgmPtp5Wo/U7XRc8KDKiI/AAAAAAAACK8/qDE_iMwDvUI/s1600/combo_francegermany_1.jpg" /></a></div>
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<i><span style="font-size: x-small;"><span style="font-family: Courier New, Courier, monospace;">Ti'Punch at Bar Le Coq in Paris | </span><span style="font-family: 'Courier New', Courier, monospace;">Berliner Weisse mit Schuss</span></span></i></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Ti'Punch vs. Berliner Weisse mit Schuss</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">I'm going a little more island for this match up using Martinique rhum agricole, since Martinique is an overseas region of France. The classic cocktail for rhum agricole, which is rum made from freshly squeezed sugar cane juice rather than molasses, is the Ti'Punch. It's a simple, but pure expression of the funkier style of rum, made from 2oz rhum agricole, lime juice from half a lime, and cane syrup (to taste anything from a teaspoon to a tablespoon). The traditional rhum to use is a white rum, but a richer, more elegant version can be made with an aged rum. As for the rhums, I love Clement or Rhum J.M. You can find Martinique can syrup around, but it's pretty pricey. A cheaper option is to by Sugar In The Raw syrup.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Berliner Weisse mit Schuss is a German ale that is sour, tart and fruity (Berliner Weisse</span><span style="font-family: 'Courier New', Courier, monospace;">) served with a sweet syrup (</span><span style="font-family: Courier New, Courier, monospace;">mit Schuss). The beer is only brewed in Berlin and is so tart that is almost never consumer straight, without the extra syrup. The flavored syrups generally used are raspberry or woodruff making the drink more reddish and bright green respectively. The shot of syrup is added to the glass first and the beer is poured over it. </span><span style="font-family: 'Courier New', Courier, monospace;"> </span><a href="http://www.germanbeerinstitute.com/Berliner_Weisse.html" style="font-family: 'Courier New', Courier, monospace;" target="_blank">More info</a><span style="font-family: 'Courier New', Courier, monospace;">.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0tag:blogger.com,1999:blog-8439909357482798893.post-15704897941542056132014-07-01T16:15:00.001-04:002014-07-01T16:21:08.825-04:00Drink the World Cup | USA vs. Belgium<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FuRCgYa4vfY/U7MWgV79vgI/AAAAAAAACKo/CvL9miFMMec/s1600/combo_usabelgium_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FuRCgYa4vfY/U7MWgV79vgI/AAAAAAAACKo/CvL9miFMMec/s1600/combo_usabelgium_1.jpg" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;"><i>Mint Julep (Photo Credit: Danielle Scott / Flickr) | Monk's Stout</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>Mint Julep vs. Dark & Stoutly</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">A huge game for both teams this afternoon. Proud of the US making it this far and love the guys playing in the Belgian team (I used to live there).</span><br />
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<span style="font-family: Courier New, Courier, monospace;">What's the most American of cocktails? My choice would have been the Manhattan, but I've done that one already. It doesn't get more American and simple than the Mint Julep though... just mint, sugar and bourbon. 5 or 6 leaves of mint in a chilled glass, add sugar and muddle, pack with cracked ice, and pour your favorite Kentucky bourbon over the ice. Give it a good stir until chilled, add a little more ice and garnish with a little sprig of mint.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">For Belgium, I found a recipe for a Belgian beer cocktail that sounds really interesting. The cocktail is called the Dark and Stoutly and is made with 1.5oz ginger habanero syrup, 1.5oz aged rum, 0.5oz lime juice, 5oz Monk's Stout that is shaken over ice, strained into a glass with couple of large ice cubes, and garnished with a lime wedge. The recipe is from Adam Seger and can be found <a href="http://belgianexperts.com/coasttocoasttoast/recipes/beer-cocktails/" target="_blank">here</a>.</span>Nick Bumsteadhttp://www.blogger.com/profile/16482253574447982640noreply@blogger.com0