Holiday Hooch: The Redline

One quart of strawberries...



Roasted on smoking hot cast iron.



Remember to turn off the fire alarm.



Puree in blender



Slowly pour over - I'm not a dollop kinda guy.



Lack of agave syrup & substitution of Prosecco - Not a good idea.


Works wonders with beer



Clean and crisp for the



-- perfect nightcap.

"Innovation that happens from the bottom up tends to be chaotic
but smart. Innovation that happens from the top down
tends to be orderly but dumb."
Curtis Carlson, CEO SRI International

The Redline cocktail was swiped from the Williams-Sonoma blog. Corporate to be sure, the blog features professional and amateur writers contributing useful content that's far from self serving and "free shipping."

The Redline itself seemed a good idea and I gave it a shot Thanksgiving night. A roasted strawberry puree added to a Spanish Cava with a suggestion of agave syrup. I didn't have any agave syrup. Instead, I substituted Prosecco thinking an Italian sparkler would make up for the sweetness I was losing from the missing agave.

Not so much. A tad bitter and boring. What the roasted puree did work well with was beer. Use something simple and clean like Budweiser or Becks. I poured the beer slowly over three fingers of puree in a pilsner glass. It works. A perfect end to Thanksgiving -- Especially since it was 60 degrees outside.

Cutty Sark - Not Just for the Big Girl's Blouse

Cutty Sark by F.M. Tinseth, oil on canvas, 1976

Cutty Sark in Flagler College dorm room, 1983

Cutty Sark in September Esquire, 1961

Rare Cutty Sark tie on even rarer yellow university stripe oxford, 2020

Cutty Sark by A. J. Tinseth, 2020

My old man was very proud of his Cutty Sark.  His painting...not the Scotch. He was a gin martini  man through and through and Beefeater gin was his go to.  I don't ever remember him drinking anything else except beer, of which he gave no brand his loyalty, or the occasional glass of wine, which, if he knew anything, he learned from me.

His Cutty Sark painting was about an image - he knew - was instantly recognizable...at least by himself and his peers in the officer's clubs he frequented. My connection to Cutty Sark is through Berry Brothers and Rudd.  A wine merchant in the Pall Mall area of London, I was first introduced to the 300 year old merchant via their catalogs a London friend, Vodka Ronnie, kept by his toilet.  Not the most glorious of beginnings but Vodka Ronnie had very good taste in wine.

Barry & Rudd, as it's more commonly known, came up with the idea for a light blended Scotch as they were wine merchants and I assume didn't want to blow their customer's palettes outta the water with a double barrel Islay. Their target customer were Septics (Septic Tank- Yank) who were about to get back into Rub a Dubs (Rub a Dub- Pub) as Prohibition was coming to an end. With the Septic in mind, a 20 single malt blend was used with mostly Big Girl's Blouse Speyside (Glenrothes) being the predominant malt.

"Whis-KAY" as it's pronounced over there also sounds a lot like "Cut-TAY."  When I hear one, I think of the other.  I'm not sure why.  It's a Lemmon-NAY Whis-KAY.  Light and dry and being that it's not too dear, I think it's best to be mixed, which I did, with a $20 bottle. I  tried it with Polar Bitter Lemon (find it - far better than Canada Dry) and it wasn't bad. I mixed it with lemon flavored seltzer and thought it completely changed the Cutty with the soda giving it a rounder and fuller taste of a scotch double the price. Impressive for those like me who are mean when it comes to their Whis-KAY.

I used it to make a Side Car replacing the brandy with Cutty -- A favorite of the tasting and something I look forward to ordering in a Rub a Dub, "Make mine a Cut-TAY side car, To-NAY." If you're thinking a Manhattan -- I wouldn't -- Although I did.  There's just not enough backbone to the Cutty. Having said that, if you're a beginning Scotch drinker, this is the tricycle for you, in much the way Barry & Rudd always intended it to be, even if you are a big girl's blouse; I wear a 14.

Mil Speak: #2 Pencil in a #10 Can

At around $5 a bottle, Military Special (Cheap) Rum is available to active & retired service members through the Class VI (Booze) Store. Class VI is a category for luxury items in the Army although there are those who would argue hooch is a necessity.

As a dependent (Kid), I grew up on generic food from the commissary (Grocery Store). Cans came without labels but with simple descriptions. "Coffee, 16 ounces, ground" or "Beans, Green." We were ahead of Costco with food items coming in huge #10 cans (Six Pound Can).

Today, 'BOHICA' (Bend Over Here It Comes Again) is popular with today's infantry. The same frustration was expressed in my day with, 'The Army's screwed me so many times my ass resembles a #2 pencil in a #10 can.' (Poetry)

Lots Of Friday Belts

Somewhere on the Upper West Side -- Near Broadway -- Maybe it's on Broadway -- I'm not telling you exactly -- In the 70s -- There are a number of outdoor book stalls. The guys who own them don't strike me as serious bibliophiles. Sometimes you can find a real bargain. It's a couple blocks south of Fairway. I'm not telling you exactly where.

The Golf Foxtrot does not allow me to stop at book stalls. And she ain't crazy when I bring books back from book stalls. Sometimes they smell like an ashtray. She's also afraid of bed bugs. Me? Not so much.

Walking north on Broadway a week or so ago -- 50 feet north of 73rd Street -- On the west side of the street -- Not telling you exactly where -- The sun reflects off a sheet of mylar and nearly blinds me. Stumbling up to a stall between Loehmann's and American Apparel -- That's your last clue -- I find this book. The yellowed '40s style cover is one I've seen before.


The introduction by Lucius Beebe is one I've read before. And I know, through my many bookstore travels, that this book is worth, depending on condition, about $100 smackeroos. Even more in New York. That should be a bumper sticker-- "Even More In New York" Anyway, I open the book and see it's a first printing. $3.00 is written in pencil at the top of the page.


The book is bright and clean with no smell and no bed bugs. I look at the stall owner and Presbyterian him down to $2 because, that's what you're supposed to do in New York. Another bumper sticker?


I get the book home and am amazed at the number of cocktail recipes, long lost to history, that I can steal and call my own. If I could find a source for cheap custom made belts then I'd have a book contract -- And a line. Look at the Portuguese Virgin. White Port!? Who in the hell even buys White Port anymore? Well, me but that's another story.


Most are straightforward sans blenders and infused syrups


"How about a Sink or Swim, Phil?" Now that's a cocktail


One of you will steal this


Never


Beats a Slow Comfortable Screw


"Do you want me to call you in the morning or should I just nudge you?"


Two of you will steal this


Brandy, gin and vermouth - That's a wedding


The End


Pretty amazing story, huh? I just wish it were true. What is true is that I don't have the time or the bridge table to set up a stall on Broadway. And I have a lotta catalogs to sell. Brooks Brothers catalogs going back to 1980. The first batch went up Sunday night. I'll follow each week with different seasons: Fall, Christmas, Winter, Spring and Summer.


Brooksgate, Women, Footwear...You get the idea. These things are taking up too much room in an 805 sq foot apartment. Add that to the fact that Heavy Tweed Jacket is off the air again and you can blog your own Brooks Brothers posts. Catalogs can be found here and I suggest having a few of these cocktails while you're bidding. Cheers.

The Perfect G&T

Years ago I swiped a G&T recipe from the NY Times which called for the muddling of lots of lime (5) skins, lots of gin (1 cup), a half liter of Tonic and handfuls (4) of ice.  Simple in the description...

But cutting the pith outta lime is not easy.  I discovered the beak knife does a pretty good job.  It's still a messy proposition but the pay off...

....isn't that great.   Maybe it was the 1.75 liter of gin for $9 I was using.  State Line Liquor (Liquor? I don't even know her!) has a private label for gin and while the label is as cool as all get out -- the gin itself is nothing to write home about. 

Still, this recession ain't over yet.  At least, not for me...So, nine buck gin it is.  Actually, this is the kind of gin you need for a Negroni --  The perfect cocktail for cheap gin but that's another story. 

It's not the time of year for a big Cabernet and a hot tub.  Nope, that ain't gonna cut it.  But a pitcher of this muddled G&T with a good friend in the pool or better, in a cold shower or maybe just between some cool linen sheets.  While it's still day light and you smell of Caswell Massey Lime soap...That's a perfect G&T. 

Wrong Pitti - Right Sbagliato

The Tweets & Instagrams coming in from Pitti this year are like a 155 artillery barrage. And while this year's street fashion is consistent with years past, I'm seeing a lot more images of folks eating and drinking. Which is what I'd be doing 24/7 at Pitti.

For those of us stuck in this 'Witches Tit in a Brass Bra'  deep freeze, click on the You Tube video below and watch the charming and erudite, Maurizio Stocchetto from the Bar Basso in Milan show you how to make a perfect but wrong, Negroni Sbagliato   That is, a Negroni but with Prosecco instead of gin -- The smart cocktail for anyone sitting at a bar 24/7.