greyhound

The grapefruit, as I’ve mentioned before, was my introduction to the notion of seasonal. It was 1989, I was not yet 26, and I’d moved into a little bungalow on the sweet island of Palm Beach to work on my novel. Deep into January and through February the trees in back of my hutch hung heavy with grapefruit. The best grapefruit I’d ever had. I don’t know what I was thinking before I actually saw grapefruit on trees, Cleveland boy, that I was. I suppose only that citrus grew in warm weather places pretty much year round, since I can buy them year-round. Well, no. They have a time of year when they naturally appear and this is when you should eat them (which is now). You should also know that if you buy grapefruit Read On »

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Moscow-Mule-Copper

  Monday cocktail hour! Because I’m already looking forward to Friday. And I bought this proper and cool copper mug during a visit to the most excellent Cocktail Kingdom showroom in Manhattan. The first FCH Moscow Mule described its origins (it was a Smirnoff device to drive sales!). Also my recipe was imperfect. After countless Dark and Stormys in Key West, I recognized that the amount of lime juice is important to contrast the sweetness of the ginger beer. Below are the proportions I like best.   Moscow Mule 2 ounces vodka 1/2 ounce lime juice 4 ounces ginger beer (or to taste) wedge of lime for garnish Fill a copper mug with ice. Add vodka, lime juice, and ginger beer. Garnish with lime.   Other links you may like: Other cocktails featuring vodka: Key Read On »

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I’m continuing the citrus binge as it’s a remedy for the winter blasts we’ve been getting. My favorite vodka mixer had long been grapefruit juice—because I’m a fan of bitter. Bitter is good. But then those tangerines floated into the house and I have to say, The Robertson is one bright cocktail. But back to the basics now, on this busy, busy week, struggling with two manuscripts, a trip to DC to talk Schmaltz, Boston on Sunday, and a manuscript to finish. Something simple and refreshing to end the week. Please, now is the time, fresh grapefruit juice only. That’s what makes the drink. Squeeze it by hand if you don’t have a juicer or a reamer. It’s all about the freshness of the juice. Happy Friday, all. The Greyhound 2 ounces vodka 3 to 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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  It’s Friday in NYC, a week before Thanksgiving, and I’m concluding last leg of what seems a forever road trip, concluding at Miami Book Fair tomorrow (I’m told I was on NPR Morning Edition today but haven’t heard and will be on The Chew on Tuesday cooking kreplach with my pal Michael Symon). Per our tradition we’ll be driving to the Hudson Valley to celebrate Thanksgiving with Donna’s big and growing family—something like 21 adults, a few teenagers, and a few great grand-kids. Donna volunteered me for the gravy because, gravy is a no-brainer, I love making stock, and frozen, it will travel well. (Recipes for stock and Friday Cocktail below.) A no-brainer if you make excellent turkey stock now! I’ll be doubling or tripling the below recipe this year. When I’m home I’ll be Read On »

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