Planet Boozywood
Bill Dowd reports that a New York bar is serving a "Spitzer Spritzer" and another drink in the wake of the Eliot Spitzer scandal.
A while back I emailed Natalie suggesting that she should open a theme bar in Los Angeles where the daily drink menu would rotate depending on the Hollywood scandal of the previous evening. (Lindsay's drinks would go from alcoholic to non-alcoholic depending on the day of the week.)
In Washington, there could be an outpost where all the drinks are based on political scandals and news items.
Event-driven cocktail theme bars? Yes, I know I'm a genius. Now I just need an investor.
**This is the Alcademics archive- most posts can also be found by going to www.alcademics.com under the same date**
posted by camper at 3/12/2008 06:01:00 PM
2 Comments:
The Eliot Spritzer
We of course used upstate New York Champagne given Eliot’s love of upstate
Original - Quite Bitter- Especially at End
1/2 oz of Campari
1 oz Absinthe
3 oz Champagne
(Basically a Death in the Afternoon variant)
Pour the Campari into a champagne flute
Float 1 oz of Absinthe
Float the champagne over all of it. (The absinthe will mix with the champagne)
Another method to make it is to add the Absinthe and champagne first then put the Campari in the bottom using a turkey baster or other syringe type device( marinade hypo) to layer it below the other ingredients.
If you want a sweeter version add sugar or simple syrup to the absinthe before hand
Sweeter Version
1/2 oz of Campari
1 oz St Germain Liqueur
1 oz Absinthe
3 oz Champagne
Pour the Campari into a Champagne flute
Mix the St Germain, Champagne and Absinthe together then float over the Campari
Another method to make it is to add the mix first then put the Campari in the bottom using a turkey baster or other syringe type device (marinade hypo) to layer it below the other ingredients.
Of course the story is champagne (sweetness of success) followed by the Absinthe (the reputed Madness and Sex angles)and then the Campari (a bitter,bloody red end).. -->IBF.ATTACHMENT_125351-->
Ha! Thanks- I hadn't realized there was so much thought that went into the ingredients. I thought it was just a great name.
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