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Posts with tag triple sec

Friday Happy Hour: The Journalist

There's been a longstanding assumption that journalists and drinking have always gone hand in hand. I'm not sure how rumors like this get started. I'm here to tell you that journalists only drink when they absolutely have to, on days of the week that end in a "y." No more than that.*

This drink is The Journalist, and it's made with gin, two kinds of Vermouth, Triple Sec, lime juice, and bitters. To all the writers out there, make one for yourself tonight and type away!

* Yes, this is an old joke.

Continue reading Friday Happy Hour: The Journalist

Liqueur Notes: GranGala Triple Orange Liqueur

gran gala liqueurGranGala Triple Orange Liqueur is 40% abv. / 80 proof and is made in Italy with an Italian 1984 V.S.O.P brandy and the choicest oranges sourced from around the world.

The aroma is rich, warm, complex, with a pleasant blending of sweet and bitter orange notes, balanced with a fine brandy base. Balance is definitely the word that comes to mind when sniffing this liqueur. The orange is very present, but not overwhelming, and you also get the brandy notes coming through nice and solid. The color is a attractive medium orange brown.

Continue reading Liqueur Notes: GranGala Triple Orange Liqueur

Toddler served booze at Applebee's

MargaritaThere's an "America's Favorite Neighbor" joke in here somewhere but I can't think of one at the moment.

A 2 year-old was accidentally served a margarita in his drink instead of the apple juice his mother ordered. The kid kept pushing the drink away after taking a sip and his mom didn't understand why. She opened the sippy cup and found the alcohol. She wasn't going to make a fuss, but later at home the child got sick and vomited. The chain says the incident was an isolated mistake. The child is fine now.

The reason this happened? Not only was the apple juice and the Triple sec/tequila mixture kept on the same shelf, they were kept in identical plastic bottles. Yikes.

[via The Obsure Store and Reading Room]

Tip of the Day

With a few simple steps, you can make sure your mushrooms are caramelized rather than oil-filled and steamed.

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