Last night, after a great dinner at the 2nd Annual Space Camp Hall-of-Fame Induction Dinner and Ceremony, we went to a reception at Ketchup, a classy dance bar at Bridge Street Town Center in Huntsville. This place was poppin'. The music was loud, the beats were hot. I'm going back for sure, but I digress. We went into the VIP and sat down with some of the guest speakers and award winners from the event. Neil DeGrasse Tyson, the famous astrophysicist was in attendance that night. He is the most inspiring public speaker I have ever met in my entire life. We listened and talked to him all night. (He even said my major-video game development- was good!) But on to the drinks.
I realize that only a well-stocked, well-tended bar will be able to know, much less make a few of the mainstream IBA drinks I tend to order. It is in my snooty opinion every decent tender should have the IBA list memorized. I gave it a shot with a variation on a classic. "The Kir Royale..." I said. The host nodded and said no problem! My emotions could be summed up in one word: glee.
The Kir Royale- 9 parts Champagne
- 1 part Creme de Cassis (black currant liqueur)
- Pour the creme de Cassis into a wide champagne flute first.
- Then the champagne.
My god, this drink. I love currant flavor, first off. I describe it as a grape with balls. The champagne fizzed pleasantly in the glass, which had a deeper rose hue than normal thanks to the color of the cassis. I took one sip and was knocked off my feet. It was fizzy and sweet, as was to be expected with champagne, but it has a tart kick to it thanks to the cassis. It was a perfect blend of all the things I love about sour drinks and sweet drinks. I took a few sips, and passed it to Krista, who promptly drank it all. Needless to say, she enjoys them too. They are now in my top five list of drinks, and may soon usurp the gimlet if things continue! A normal Kir has white wine instead of champagne. Wikipedia suggests a chardonnay-based Burgundy wine, such as a Chablis.
Trivia: Hercule Poirot loves Kirs.
Let me go back in time through the night a little, however, to the dinner itself. There was a half-amply stocked wet bar (A stocked bar has Rose's Concentrated Lime Juice. Dammit) that I ventured too. I explained to the tenders how to make me a Godfather. They laughed and said they'd remember the drink for sure! So for good measure, I also told them how to make a Godmother. Then I tipped really well.
Godfather
- 1 part amaretto
- 1 part scotch
- Mix both into an old-fashioned glass with ice.
The drink had the flavor of a blended malt scotch whisky. I had to stir it a bit to get it to blend well with the amaretto, but when it did it hit the tongue sweetly, and swallowed like whisky. It had a kick to it, of course. It's a good cigar drink, really. A heavy sort of flavor, but the almond tries its best to cut the scotch juuuuust enough to make it sweet-ish. I may have it again sometime if I get my hands on a nice Romeo Y Julieta.
I also had a weak-ass amaretto sour. Too much sweet and sour mix, too much ice.
Bottom Line: Try the Kir Royale, it's incredible. Give the Godfather a shot if you like scotch, amaretto, both or neither. Only drink properly mixed amaretto sours. Stay in school.
PS: The bar Ketchup put together a few simple "space" drinks last night. Cute, tasty. I made one up too. The V2 is mine.
V2 = Extra Dry Vermouth and Gin martini, frosted glass, no olive. Speak in a German accent while drinking.
Alien = Orange Juice and Midori
NASA = Orange juice and peach schnapps
The bottom two are fast and easy party drinks you can whip up in minutes for several friends and family. The Alien had a lovely green tint to it...mmmm...
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