| Finally, I had the time and was in the right location to try the Richardson (@therichardsonnyc). I have to say the cocktails were pretty great and the sandwiches were better then I expected for bar food. The Richardson is your classic cocktail bar with a slight pub feel. They serve many drinks and have a larger selection of whiskey & bourbon; I had a vesper.
The layout of the bar is great to sit and people watch and the patio a a decent size. You can normally find a seat either inside or outside if you get there a bit early, but even at a peek time there is not much of a wait.
| So I decided to play around with the left over liquor in my bar and ended up making a drink called the Rob Roy. I was happy to find out that the scotch still held its woody scent but became mild with the vermouth. I’m always a sucker for lemon with whiskey so this was a nice option to mix it up over my normal Manhattan.
Ingredients
2 shots Scotch
1 shot sweet vermouth
2 dashes of Angostura bitters
2 drops lemon juice
1 lemon peal
Directions
Mix liquor into a shaker or bar glass and stir with ice
Add to Martini or Low Ball Glass
Garnish with Lemon peal
What’s in a Name?
According to Wikipedia there is a story to this drink with two first names.
The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor. (source)
|Ending the week with a Watermelon Margarita at Rosie’s. National Watermelon day was this week and after surprising my coworkers with Yellow Watermelon I decided to end the week with sometime more traditional.
The food at Rosie’s was good, the atmosphere was cute, the patio was great, and the margarita was amazing. Overall the perfect Sunday Brunch day with Rolando!
Feeling like a sophisticated spy (in cozy slippers) this snow day? Channel your inner James Bond with a classic marathon and the signature Vesper Martini, his drink of choice. We’ve curated the perfect 007 film lineup to keep you on the edge of your seat, interspersed with breaks to savor this iconic cocktail.
Your Mission (Should You Choose to Accept It):
Dr. No (1962): Start with the origin story! Witness Sean Connery’s iconic debut as Bond and be transported to the sunny Caribbean for a thrilling introduction to the world of espionage.
Man with the Golden Gun (1974): Roger Moore takes the helm in this globe-trotting adventure featuring Christopher Lee’s menacing Scaramanga. Prepare for laser guns, exotic locales, and a killer theme song.
Golden Eye (1995): Pierce Brosnan brings a modern edge to Bond in this high-tech thrill ride. Famke Janssen shines as the unforgettable Xenia Onatopp, and the iconic opening sequence remains a masterpiece.
Skyfall (2012): Daniel Craig delivers a powerful performance as a Bond grappling with his past in this visually stunning film. Javier Bardem steals the show as the chilling Silva, and Adele’s theme song is an instant classic
Invented by Ian Fleming himself, the Vesper is a potent mix of gin, vodka, and Lillet Blanc, shaken to icy perfection. Grab your cocktail shaker and follow these steps:
Ingredients:
3 oz. gin (Beefeater is my preference)
1 oz. vodka (Skyy is my preference)
½ oz. Lillet Blanc
Lemon peel, for garnish
Instructions:
Run water over martini glass and place into freezer.
Combine Liquors into cocktail shaker with a generous amount of ice & shake. (you can also stir)
Remove martini glass from freezer and pour in the liquid.
Garnish with a lemon twist
Enjoy Mr. Bond
1. chill martini glass2. ingredient mix, stir or shake3. vesper martini ingredient poor4. ingredient lemon garnish
Bonus Round:
Pair your Vesper with themed snacks like caviar on blinis, smoked salmon rolls, or roasted nuts for a touch of elegance. Don’t forget the martini olives, shaken not stirred (of course!).
So, settle in with your blanket, Bond playlist, and Vesper Martini in hand. Let the snow fall and prepare to be shaken (not stirred) by these classic 007 adventures. Just remember, with great cocktails comes great responsibility – drink responsibly!
Capping off a chilly week calls for something warm and relaxing. The spirit of the evening: a Hot Toddy—a classic hot cocktail built around whiskey, hot water, lemon, and honey, with optional spices for extra comfort.
This is my current version using Knob Creek, with cinnamon, cloves, and star anise. The small upgrade that makes a big difference: I let a lemon round sit in the mug with honey and whiskey while the water heats, so the base starts melding before the hot water hits.
Hot Toddy Recipe (Knob Creek + Lemon + Honey + Winter Spices)
Time: ~5 min.
Yield: 1 Drink
Ingredients (1 serving)
3 oz (89 ml) whiskey/bourbon (Knob Creek here)
1–2 tsp honey (to taste)
1 lemon round (plus an optional extra slice for garnish)
4–6 oz hot water, just off boiling (adjust to taste)
½ tsp cinnamonor 1 cinnamon stick
2–4 whole cloves (start low—clove can take over)
1 star anise pod (optional but excellent)
Optional: a small splash of lemon juice if you want it brighter
Directions
Start the mug base (while the water heats): Put honey in the bottom of a heat-safe mug. Add whiskey, then place one lemon round on the bottom of the cup. Let it sit while you heat the water (this gently “pre-infuses” the base).
Heat water in a kettle/tea pot until steaming hot (just off boiling).
Add cinnamon, cloves, and star anise to the mug.
Pour in the hot water (start with 4 oz / 120 ml) and stir well to dissolve the honey.
Steep 2–5 minutes, then sip.
If spice gets too aggressive (usually cloves), add a little more hot water or strain into a fresh mug.
Notes that Actually Matter
Clove warning: 2 cloves is subtle; 4+ gets intense fast.
Want it brighter? Add a small squeeze/splash of lemon juice right at the end (lemon can flatten if it “cooks” too long).
Want it sweeter? Add another teaspoon of honey—toddy balance is personal.
In 1934, St. Regis bartender Fernand Petiot introduced the “Red Snapper,” which was soon to be known as the Bloody Mary. Petiot began working on vodka and tomato juice cocktail in Paris in the late 1920’s before coming to The St. Regis New York. The famed cocktail as we know it was created when Serge Obolensky, a well known man about town, asked Petiot to make the vodka cocktail he had in Paris. The formula was spiced up with salt, pepper, lemon and Worcestershire Sauce, but since “Bloody Mary” was deemed too vulgar for the hotel’s elegant King Cole Bar, it was rechristened the “Red Snapper”. While the name might not have caught on, the spicy drink most certainly did and over the years it has become the signature cocktail of the King Cole Bar.
For the second year I am displaying a portion of my Donald Duck collection. This year’s theme is Drinks and Glasses.
| This Donald mug looks pretty simple but there are sketches on it of what I believe is Donald playing/fighting with a pillow. Pretty much a fight to wake up in the morning. |
