A brace of americanos with a stormy and a Cuba libre.
TL;DR? Just drink it.
My americano
Ice cubes into a tall narrowish glass, be generous
1.5 ounces Campari
1.5 ounces sweet vermouth
Few drops of cocktail bitters, less is more, Angostura’s orange is especially nice
Stir
Top with soda water to taste
Garnish with an orange wheel or expressed lemon peel (optional)
Stir very briefly (keep them bubbles)
There’s no scuba diving in sight for the immediate future. I had the opportunity to go dive in a quarry, in Mohawk territory, but my bad social planning skills intervened. So instead of glorious but cold ass underwater vistas, brace yourselves for a short series on…. you know it , drinks, and probably some random thoughts to go with that.Read more
I’ve never had any curiosity about Bacardi products. I don’t know if that comes from being turned off by the fluorescent breezer drinks at the grocery store, or the notion that anything produced in such leviathan-like proportions must of necessity be meh at best, and possibly even quite blah. However, after reading a history of the Bacardi family I grew a little intrigued, and I decided to educate myself by making cocktails keeping with Cuban drinkskultur. Please say hello to daiquiri, mojito and of course Cuba libre. For this experiment I chose Bacardi rums from opposite ends of the spectrum.Read more
Scuba diving, quality cocktails, taking it easy and other treasure maps.
