If there’s one thing that everyone knows about the U.S. Department of Agriculture Forest Service is that those guys love mixing up a tasty cocktail. Wait, actually, it’s doubtful anyone would know how much the government workers adore a properly made martini, as evidenced by a 1974 document with a detailed chart on how to make 21 different cocktails, complete with diagrams.
Last spring, the folks at the Cheesecake Factory were responsible for two of the nine items on this list of the most calorific meals in America. Perhaps the restaurant chain can’t fit into its pants anymore, because it is about to introduce a line of (somewhat) slimmed-down cocktails to go with your 2,500-calorie pasta entree.
Here is a video of the Food Network’s Sandra Lee telling people to mix cream, lemonade and vodka to make a “delicious, sweet treat.” From the look on her face, we suspect this is a lie. Also, when you put accidentally put cream in tea that has lemon — it curdles (sigh). This leads us to further suspect that someone hates Sandra Lee.
Here’s an exciting way to save time when cracking ice, the Tap-Icer! Found this in a drawer here in the Poconos. They’re supposed to be good for crushing ice for martinis and mixed drinks.
I love scotch. And when I order one, I always get somewhat annoyed by the pleb bartender who asks me if I want it with ice. Doesn’t he know that a fine single-malt should never be served with scotch, or watered down, unless with a mere thimbleful of spring water from the very locale in which the whiskey was distilled?