Essential Writer Skill: Drinking Cheap

I like a good cocktail. So I also like a good cocktail podcast. Particularly a cocktail podcast that helps me save money while still enjoying myself.

The Daily Beast's Life Behind Bars is maybe a bit looser than I typically like my podcasts. A lot of people seem to like listening to hours and hours of people sitting around chatting. I don't particularly like chit chat or banter unless I am actually participating in it, and prefer for podcasts to be severely edited before I let them in my ears. Don't waste my time, or I'll listen to you at 1.5x or even faster.

That said, Noah Rothbaum and David Wondrich are entertaining enough, and have a great deal of information to impart. Of course, a lot of cocktail discussion seems to be about who invented what, what the original recipe was, and other such matters that seem to be a topic solely to have something to argue about.

Episode 13 was about the Manhattan, probably my favorite cocktail. In the course of this episode, David Wondrich told a story about a test he once gave some bartenders. They were given Sidecars to taste. One was made with the original, high quality ingredients: Cognac, Cointreau, and lemon juice. One was made with California brandy, triple sec, and lemon juice.

The robot is flabbergasted by this new intruder on the desktop

David tasted them also, and had to admit that it was almost impossible to tell the difference. I felt a moment of revelation. I like a good Sidecar, but the standard ingredients are a bit expensive for me to justify. But after this I ran out and got some E&J brandy. My home orange liqueur is Luxardo Triplum, so not a bottom level triple sec, but certainly not Cointreau.

This is a great Sidecar! Basic ingredients are pretty good these days. Fresh citrus juice is really the defining feature of any drink where it's an ingredient. Squeeze it right before you make your cocktail and you're golden.

There are a number of different ratios you can find for a Sidecar. I don't like remembering a lot, so I do two parts brandy, one part triple sec, one part lemon juice. I don't put sugar around the rim, though I might if I serve it to someone else. You might bump up the triple sec if you want it a bit sweeter.

I got a lot done today, and also sent a story off to my writing workshop for our next meeting, so I justified one, even though it's pretty late in the evening as I write this. Save your fancy Cognac or Armagnac for a snifter, squeeze a lemon, grab some basic brandy and triple sec, shake it up, and enjoy yourself.

You're welcome.

Do you have a favorite cocktail?

It says less about you than people like to think, but it is something to consider.