Oxford Companion to Spirits & Cocktails pg 83 contr @roberthess.bsky.social bitters liquid essences generally produced by macerating various herbs, spices, and other botanicals (almost always, one bitter) in a base spirit. Concentrated flavor, usually measured into drinks by dashes. #Cheers 🍸

Uncured Bacon (etc) All I see in grocery stores these days is “uncured” bacon and other meats. I assume this is because of a fear of Nitrites? Look at the labels, all include celery powder, which often results in even higher nitrites. Look it up. 😉

The Paradox of Tolerance disappears if you look at tolerance, NOT as a moral standard, but as a social contract. If someone does not abide by the terms of the contract, they are not covered by it. In other words, the intolerant aren't deserving of your tolerance.

Why do I have to say this? “If your company has a customer facing website. You need to use it regularly”. There are far too many sites out there that are pure torture to use.

“Alexa, play KSER” 🎶

“Muppet Christmas Carol”…. Oh, wait, that’s a real title. 🎄

Went in between on this recipe from the OCTS&C recipe and Mr. Hess’s. 1 1/2 oz rum (plantation 3 star), 1/2 oz lime juice (a whole lime I suspect would not work well) 1/2 oz sweet vermouth (!), 1/8 oz grenadine, 1/8 oz crème de cacao (Tempus Fugit) and 1/8 oz curaçao. Was still quite snappy

An ad for Abbott's Bitters, featuring W. C. Fields, from Culinary Review, June 1947. I'd love to find a copy of the recipe booklet they mention.

Time to kick some tires here... let's start by tuning in the wayback machine and look back at the origins of my web-show "The Cocktail Spirit". Here is "part" of the first episode. Originally it was intended to be pitched as a half hour show for television. www.youtube.com/watch?v=Zghi...