Who Eats Dinner on Valentine's Day?

...well, everyone, it seems. You'd better already have that restaurant reservation. And there's the matter of champagne, also necessary. For the purpose of...um...you know darn well what.

And it's all nuts. Not that I don't like all the red hearts and lace, and not that there's anything WRONG with champagne. Champagne is a delightful wine, and it plays well with others. We've talked about the French 75 and how to make a non-fake, worth-drinking Mimosa on Cocktails with Chris before. But here are the facts, and you don't need me to tell them to you:

1) If you eat a big dinner, no matter how romantic and rare the ingredients of it are, you are going to get into bed and fall asleep...and...

2) If you drink a lot of wine, the same thing is going to happen.

Well, maybe not if you are male and 24. In that case, nothing is going to slow you down. But folks like me, richly endowed with the benefits accrued by decades of life, will drift into dreamland. And even when I was young (and quite the fox if I do say so), butter-rich haute cuisine washed down with good wine tended to move me more towards slumber than towards l'amour.

My recommendation: a champagne cocktail or two with some dainty tastes of smoked salmon something, or a bit of ordered-in sushi. Think appetizer portions. THEN get the business of the day underway. Have the main course afterwards. You will thank me for this sage advice later.

Meanwhile, a Cocktails with Chris review:

Two Champagne Cocktails--The French 75 and The Mimosa

1. The French 75

This drink was probably invented by Americans in France around World War One time, and is in fact named after a piece of artillery. It has a rep for knocking folks over, but it's really not that strong, and the unlikely combination of gin and champagne makes it an "up" drink. We're not talking Red Bull and Vodka here (and we never will--yuk), but it's not snooze-y.

The Internet Cocktail Database, often a good source for drink recipes, doesn't do too well with this one. It builds the drink in a tall glass, starting with 1 0z fresh lemon juice, 2 tsp bar sugar, and a whooping two oz of gin, which you stir, add ice, and top off with champagne. Much better is Paul Harrington's take in Cocktail: he uses 4 oz of champagne, and 1/4 oz each of gin, Cointreau, and lemon juice. One shakes everything except the champers in an iced shaker, pours it into a chilled flute, and tops off with the champagne. Tasty and a much better balance. You might want a bit more Cointreau, depending on the wine and lemon's acidity. A good cocktail book I own from Absinthe in San Francisco suggests brandied cherries as a garnish, and if you've got some, they are tasty here.

2. The Mimosa

My time-honored recipe is something one makes by the pitcher, and it might be a nice addition to a Sunday afternoon by the fireside. Take a good large water pitcher, add the juice of 3 or 4 good Florida oranges, a bottle of champagne (pour slowly), and a tablespoon or two of cassis, blackberry brandy or peach brandy. Stir very gently, ice, and serve (over more ice if you want) in chilled flutes. Fresh orange juice is a MUST here.

Happy Valentine's Day!! I can't promise an ultra romantic radio show today--no telling WHAT I'm going to play except I know some Miles Davis--but we'll be talking bubbly and chocolates! Do tune in at 4 on Friday on Randoradio.com--and send up a prayer that the new CD players work!! Glenn Carella and I are installing them in about an hour.

Drinking Commies, My Dr. Cocktail Obssession...

...OK, Vintage Spirits and Forgotten Cocktails by Ted Haigh (a man otherwise known as Doctor Cocktail) has captivated me. Up until Ken and I started playing with that book, we were of the firm opinion that there were two ways to come up with a good drink. One of them was to pull out our battered copy of Paul Harrington's 1990's book Cocktail, and the other one was to stick our noses in one of our vintage or vintage repro cocktail manuals (like The Savoy Cocktail Book). From time to time, we'd run across an interesting modern recipe, but we're into the Nick and Nora stuff; blueberries and Dutch gin is just kinda yicky.

Now the Harrington book is out of print and collectable. I just checked Amazon and they have a few new copies--for over a hundred and fifty smackeroos! But Haigh's book is a worthy next step. In fact, I'd go so far as to say it is the LOGICAL next step. A little gin-heavy, perhaps (but so many of the really good old recipes are gin-based). And one or two I've found just a wee bit sweet, but then it's always wise to taste any drink before adding the full amount of maraschino or triple sec or Grenadine or whatever. Lemons and limes differ in their tartness, and especially if you're a cocktail do-bee and make your own grenadine, you may have created something a tad more or less sugary than what Haigh calls for.

We'll be talking The Communist today on Cocktails with Chris.

Haigh calls for 1 oz of gin, 1 oz of orange juice, 3/4 oz of lemon juice and 1/2 oz of Cherry Heering (I wouldn't use anything less--no budget cherry brandy). Shake hard, serve up in a cocktail glass. I used a quarter of an orange slice for a garnish, but a lemon slice would probably work, too. A cocktail (brandied) cherry? No, not so much; it would get lost.

The Communist is a drink from the 30's, not too strong (so folks could have two if they wanted), and the appropriate pinko color. Very tasty and easy to like. I used Plymouth Gin.

And I'm not giving away any more of the good doctor's remedies. You'll have to buy the book yourself!!

Having just found out that Steeleye Span founder Tim Hart died on Christmas Eve (how did I miss that?), I'll be playing some of their music, and dipping into the rapidly expanding Randoradio new bin, too! Oh--and maybe a little Who, or at least some Pete Townshend, about whom I don't know quite how to feel with all these scurrilous things being said. But there is a song I'm thinking about that kind of explains it all...

...tune in at 4 EST, have a Commie, and listen up!

Prohibition

My eighth grade history teacher said it straight-out: if you make something against the law, people will crave whatever that thing is. My thirteen-year-old self didn't quite agree; at that point in my life, I was terrified to break rules. I did all my homework, and although I often argued with my parents, I never would have actually DONE anything they told me not to. It was too scary. But I wrote it down in my blue, three-ring binder anyway: Prohibition failed because of the Forbidden Fruit craving that is a basic part of human nature.

And although I have gone through some periods of mildly rebellious activity, I'd make a pathetically timid criminal. Even in my forties, when I was first moving in with my now-husband before we were married, it felt like a big deal to give our new, shared phone number to the English Department Phone Tree for snow days. It was the 1990's! I was LIVING IN SIN!

So let me say that I don't think I would have been drawn to bathtub gin back in the day. But I'm not everybody, and obviously plenty of people were. I do believe that we're not doing college students any favors by prohibiting them from legally drinking until they are 21, and many university presidents agree with me. By forcing alcohol consumption underground, we are encouraging culture of binge-drinking among young adults. When I went to college in the early 70's, my friends and I went to cocktail parties along with our professors--and got so see some of them setting a less-than-sterling example of How To Handle One's Drinks. We rolled our eyes. Seeing someone who could be brilliant and devastating in the classroom get sloppy was actually a pretty stern lesson in What Not To Do.

Were there Animal House-style frat parties? Yeah, but nobody cool went to them. You could get drunk if you wanted to. There simply wasn't any urgency about it, and that was the difference. The tragic stories of kids who die after chugging vodka or Jack Daniels just weren't as common in my generation.

Samey-same with grass, I think. Make it as corporate as Coca-cola, and it'll soon enough lose its patchouli and headshop appeal. Plus a lot of states will fix their budgets in a hurry, as it seems to be the biggest cash crop in more than a few of them.

I've been experimenting with writing some young adult fiction lately, and it's gotten me thinking a lot about the differences between my (boomer) generation and the generation of teens and young adults coming up now. This group of kids seems so much older, and so much harder than we were. I've decided that's a result of the hovering kind of hyper-parenting that much of our generation has ended up doing. We've forced our kids to grow old fast in order to defeat it. The Woodstock Generation did not bring about World Peace. We tended to elect centrist to right-wing Presidents while biting our fingernails to the quick about letting our children walk to the bus stop solo, or about food additives and allergies and play dates and bicycle helmets. No wonder some of them are doing the Janis-Joplin-with-the-Southern-Comfort thing--they can't even go down to the campus pub and order a beer.

Yeah, it's fine for me to say. I didn't have kids. But I sure taught a lot of them.

Well, this certainly HAS turned into a rant. And so I think I'll propose a toast for the week:

The Twelve Mile Limit

This is another Ted Haigh resurrection, although I believe it's also in the Savoy Cocktail book. It's named for the distance out to sea a Prohibition-era cruise ship had to be before the bar could open. Make sure you use decent grenadine--not the supermarket kind. It's easy enough to grab some POM and simple-syrup-ize it by simmering it with slightly less than an equal amount of sugar stirred in for a minute or two, just until it turns clear. That works fine, and it keeps for weeks in the fridge.

1 oz white rum (or you can use silver if that's all you have)

1/2 oz each:

rye, brandy, lemon juice, and grenadine (you may not want to add the full amount of grenadine at first, depending upon how sweet what you're working with is)

Shake good and hard with plenty of ice, and serve up in a cocktail glass. Some sort of lemon-y garnish works well.

See you on the air at 4 PM at

http://www.randoradio.com

for a sip and some musical surprises!! I promise some Fugs and Holy Modals, too, in honor of Tuli Kupferberg, for whom a benefit is being thrown in Brooklyn tonight--which I sadly cannot attend due to church mouse activities in My Other Life.

A Stiff Upper Lip

I never thought I'd be someone who worried about being too cheerful. I've always had a bit of an Eeyore-Donkey streak in me. My husband, on the other hand, is like the sun rising on a clear morning.

"You know what I HATE about you?" I snapped at him once, in the midst of an especially intense Personal Cloud of Gloom, "You're an optimist! I hate optimists!"

Fortunately, Ken has lived with me long enough to know that I don't really hate a) optimists or b) him. This despite the fact that I privately believe any airplane I board is doomed. This despite the fact that I have only recently developed unshakable faith in the power of two tablespoons of melted butter, two tablespoons of flour and one cup of milk to make a white sauce--even though I've been making tuna-noodle casserole that way since the 7th grade Home Ec. Somehow, it's always a miracle when the sauce thickens. I know, I know...

But I found myself in an odd role at a funeral last week. I'm a soprano in my husband's choir in My Other Life, and I was standing with the rest of the singers just before the service. And I was making very quiet, cheerful funeral jokes--perhaps you know the kind I'm talking about. Not disrespectful, nasty guffaws, but the kind of small talk about kitties and new cell phones and Life Goes On that you do when you're trying not to cry. And for a minute, I wondered if I was being uncool in doing that, and then I realized that I most surely was not. And in fact that I had quite possibly graduated to a new level of gal-dom. By gal-dom, I mean the state being a gal, which is in my current vernacular a higher form of being a Grownup Woman. A gal has spunk. She is someone with good taste in makeup, the ability to pick up heavy objects without calling for a male, and (get this!!) a stiff upper lip.

And a stiff upper lip requires--gasp--faith, if not optimism.

This week, the news has been unbearable. One must respond, give money, loan one's Facebook status to Docs without Borders...and one must keep a still upper lip.

A drink helps. I like Ted Haigh's take on The Millionaire for this purpose. It's a sunny name for a drink, and we'll be having one on the show on Friday. Here is my take on what the esteemed Dr. Cocktail proposes in his fine volume, Vintage Spirits and Forgotten Cocktails:

For each drink:

1 and a half oz of Myer's Dark Rum (Gosling's would probably work fine, too)

3/4 oz sloe gin (London sloe gin is good)

3/4 oz apricot brandy

about one ounce of freshly squeezed lime juice, to taste.

Shake hard and serve up in a chilled cocktail glass. I garnished with half a lime wheel. The drink comes out an astounding shade of deep red, and is a tad tart, and should be. Add more lime juice if it isn't. A lime will give you a little over an ounce of juice, usually.

Do NOT serve this drink while wearing a white garment, optimist though you might be.

We'll be listening to a little Hendrix-inspired music from Haiti this week, and Mingus' wonderful Haitian Fight Song from his 1957 CD "The Clown". See you on the air!

Still Cold, Still Suggesting Bourbon

I'm on the air as I type these words, playing a cool cover of Yes' "Seen All Good People" by Matthew Sweet & Susanna Hoffs--but I'm about to talk about a cocktail called a Derby. Yeah, it's from the Kentucky one, and it may be a warm weather race--but a Derby sure does taste good in January. Happy New Year, by the way--and here's the link to the Cocktail Data Base.

More writing later. Meanwhile, tune iin!!

http://www.cocktaildb.com/recipe_detail?id=2972

It's a Blizzard!

...or maybe it's not. Weather.gov is hedging. OK, I was exaggerating when I said blizzard, actually, but a pretty good snow-dump. Looks like said snow-dump will be whiting the joint out at our favorite time: over Saturday night, so that my organist/choirmaster of a husband--who was diagnosed with flippin' Lyme Disease this week (more on that in a minute) and I will have some extra fun getting the car moving early on Sunday morn as we depart the Potter Building for his job.

The good news: the doc gave him the antibiotics and Ken's knee, which was the Presenting Symptom that got him to go see said doc, is better--MUCH better. He can play the organ and everything; he's just limping at bit. Amazing the way this stuff happens just before Christmas so often.

But it's still going to snow, most likely, a fact I usually greet with joy (I'm one of those sickos).

This time, I'm a little less joyful. But the Potter Building is full of friends and family to help us out and so all should be well.

Meanwhile, we'll be making St. Louis Blizzards on Cocktails with Chris today:

2 oz. bourbon

3/4 oz cranberry

1 oz lemon juice

and one tablespoon bar sugar or simple syrup, to taste

Pour over ice in an old-fashioned glass. Stir. Stare out the window. Tune in at 4 EST to Randoradio.com!!

Rum Swizzle

The New York Times officially announced this week that it's OK for hipsters to drink rum instead of gin, especially if they use many bottles of aged and variously hued stuff and not the plain old corner-liquor-store Bacardi. I'm down with that, yo. And honestly, in some rum punches, although the gorgeous stuff you could sip is frankly better--Bacardi's is just fine to my palate. Or even some lesser-known silver or gold substance.

Maybe it's just that my taste buds take a looong time to get educated. I'm only just this last year or so getting snotty about gin, and everyone's already been a pill about that for quite some time now.

Anyway, I looked at the Times holiday drink article, its tiki-drink-in-bondage (for real) with habenero sauce in it and its gold rum and Benedictine martini-strength concoction and thought ew. There may be a reason that I usually prefer with classic drinks to the nouveau ones--test of time and all that.

But I do agree that rum is a Good Thing. Although it's used in many things we think of as summer drinks, there's something soothing about a rum cocktail that goes down well in December, something oddly appropriate about a Rum Swizzle in December. Let's face it: winter is when you start being able to get decent citrus fruits imported into the Swanky Neighborhood Near You if your non-virtual home is near the Potter Building.

Here's the link to the Wikipedia article on a Rum Swizzle:

http://en.wikipedia.org/wiki/Rum_Swizzle

We talked Pineapple Swizzles this summer on Cocktails with Chris--but I like this more classic recipe better. And we get to use falernum! More about that and some good tunes on the air at http://www.randoradio.com today at 4 EST. Do join us!