Stainless Steel Boston Cocktail Shaker
Lead Crystal Single Malt Whisky Glass Set by Riedel(a must have)
Peugot Aromium Decanter w/ Aerator
OXO Complete Bar Set
Be sure to check back at the main ‘Tis the Season page to look back on profiles you’ve missed and look forward to ones that are soon to come!
I have that OXO bar set. I suspect I’d have to use it more than I do to qualify as a professional, though.
Comment by Jacquilynne — December 16, 2010 @ 11:02 am
‘Tis the Season for the Professional Dipsomaniac…
…you rang?
What I bought myself and hubby was a nice bottle of tawny port. Very seasonally appropriate.
Comment by Astra — December 16, 2010 @ 2:49 pm
Hmm…So, I’m wondering if the Riedel glasses are really all that life changing when it comes to the drinking of the Scotch? (Academic to me, as I think most all Scotch tastes like an alcoholic swamp) But as I am getting my Mom the salt pig on your genius recommendation, I’d be interested to hear your reasoning behind what makes them a “must have.”
Comment by megaera — December 16, 2010 @ 2:54 pm
@Jacquilynne: it’s a pretty great set, isn’t it? I have several bar sets, including a silver set with crocodile leather handles, but for ease of use OXO has ’em beat.
@Astra: Tawny port, very nice! I’ve got a bottle here that I use for mixing a variation of the Manhattan, replacing the vermouth with the port. I like it with ruby port as well, but there’s something quite nice about a tawny port around Christmas.
@Megaera: I love the salt pig because it’s so easy, to have out, but doesn’t clump and lets the salt “breathe”…I don’t think it makes that much of a difference for regular ol’ Morton’s, but with delicate salts I can definitely tell the difference between salt that has been pigged and salt that I keep in a baggie.
Comment by Miss Plumcake — December 16, 2010 @ 9:19 pm
Trust me, Riedel makes EVERYTHING better. You will not be sorry if you get these glasses.
Comment by raincoaster — December 17, 2010 @ 3:50 am
“I’ve got a bottle here that I use for mixing a variation of the Manhattan, replacing the vermouth with the port.”
That reminds me: Boozehound is a great book out this year about liquor. Very entertaining. He has a recipe for a Black Manhattan in which he replaces the vermouth with an amaro (Italian digestif). Great stuff.
I haven’t tried port in my Manhattan. I see tonight’s cocktail coming together…
Comment by Astra — December 17, 2010 @ 11:03 am
I love that you know and use “dispsomaniac”. I’ve been obsessively re-reading Donna Andrews’ Meg Langslow books, and dispsomaniac is one that sent me to google the first time I read Murder with Peacocks.
(The shinies are shiny too ;)
Comment by living400lbs — December 18, 2010 @ 4:10 am