Key Lime Daiquiri. Photo by Donna Turner Ruhlman.

  On annual vacay visiting Mom and trying, trying to take it easy before Egg promotional travels begin in April, thus this repost and old photo by my beloved (who’s currently lounging poolside). I’m posting the daiquiri because that’s what I love to drink when in Palm Beach, the place where I met Donna. Always a kind of anniversary for us when we’re here. This is a fabulous, simple elixir. One sip should make you want to strangle the person who invented the “frozen daiquiri.” What a travesty those slushy drinks are, further emblems of American idiocy. Hoping you’ll try this genuine cocktail (lime juice is perfect if you don’t have access to Key limes). Happy Friday all! Originally Posted February 1, 2013  This blast of arctic air and wind and snow and gray has Read On »

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Pamplemousse Vieux Mot, a mixture of gin, St. Germain, and citrus. Photo by Donna Turner Ruhlman.

Enamored of the elderflower liqueur, St. Germain, and looking for a cocktail that would give me an excuse to reach for its unique bottle, My Girl Friday and I both found this lovely new cocktail, a variation on the Vieux Mot, perfect for late winter when good grapefruits are still coming in. Citrusy and floral, a perfect libation and anticipation of spring, which can’t get here soon enough for me. The Vieux Mot, French for old saying or wise old saying, combines gin, St. Germain, and lemon. This variation, the Pamplemousse Vieux Mot, adds grapefruit juice, thanks to a lovely blog we found, the Bojon Gourmet, by food stylist and photographer Alanna Taylor-Tobin, whose lovely photos feature her expertise in pastry (currently pain au chocolat, using rye flour for the laminated dough, inspired by the Read On »

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Bourbon Milk Punch/photo by Donna Turner Ruhlman

This is considered more a morning cocktail than one for a Friday evening, one to be offered, say, at a Tulane frat house brunch after a heavy night on Bourbon Street. But I want to write about it now for two reasons. First, it was a revelation to me when my dearest pal, Blake Bailey, Tulane class of 1985, offered it to me (one hung-over Sunday morning in Manhattan, in 1986)—wow, bourbon, milk, and sugar make a fabulous elixir. And two, because those days are now vividly returned to me in Blake’s acclaimed new memoir, The Splendid Things We Planned, where I, our shared New York apartment, and a pregnant hooker from New Jersey, enjoy a cameo in this wrenching, tragic story about the havoc Blake’s older brother brought on Blake’s entire extended family. In Read On »

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The OYO Manhattan/Photo by iPad

Ohio comes to Manhattan this week for the Friday cocktail hour, which I will enjoy, shivering but happy, on my fire escape in the West Village, with Columbus–based OYO clear rye whiskey, sweet vermouth, bitters, and the indulgent Luxardo maraschino cherries (picked up around the corner at The Meadow (thank you Mark!—check out his book, my favorite salt book, period). The Manhattan, a classic I never stray far from, a family favorite, and well enduring for a reason (this is one of my favorite Friday Cocktail Hour posts). The rye Manhattan is especially good when you have great cherries. I add some syrup from the cherries, here not yet dissolved and sleeping at the bottom of the cocktail; rye is marvelously dry as whiskeys go and so the extra sweetness is perfect for this excellent winter cocktail. Read On »

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It’s winter, which means citrus season approaches, one of the few bright spots in the otherwise endless gray of a Cleveland winter. Donna brought home some oranges with beautiful deep, deep orange-colored flesh. I’d needed them for a duck recipe I was developing. I asked her to get more next time, planning a Screwdriver post and a celebration of citrus. She returned with thick-skinned, stupid old navels, probably from last year. “Sorry,” she said. “That was all they had.” But she did pick up some tangerines because she thought they looked cool. Aha! I’d made a vodka–tangerine juice before and loved it. A helpful check on Twitter found no proper name for this very sunny elixir. It is sunny—sunny in the mouth. It made Donna smile and say, “Mmmmm! It feels healthy!” So, to brighten Read On »

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