Friday, July 31

Amazing Vintage Cocktails

I found some amazing cocktail recipes by the decade they were invented thanks to GOurmet. Here are the ones I want to try badly. To see a lot of other recipes and see the history of these, go here

Peach in Champagne
July 1948
Place in a peach Champagne glass or oversized goblet a sound, ripe white-peach. With the tines of a silver fork perforate the skin of the peach all around. Fill the glass with ice-cold Champagne, start the punctured peach to spinning, and let the Champagne fizz for a minute before drinking.

Aristocrat Sparkling Punch
February 1942
Dissolve 1 cup cube sugar in 1 cup—from a quart—of sparkling water, and pour into a punch bowl. Add 1 bottle Burgundy and 4 ounces brandy, stirring well. Place a block of ice in the bowl, and pour in 2 bottles Champagne and the rest of the sparkling water. Garnish the top of the ice block with strawberries or raspberries, or other fruit in season, and float thin slices of 2 oranges on the punch.

Singapore Sling
August 1953
In a shaker combine the juice of half a lime, 1 teaspoon grenadine, 3/4 ounce cherry brandy, 2 ounces gin, and a dash of benedictine. Pour the liquid into a Collins glass filled with crushed ice and stir vigorously. Fill the glass with sparkling water, garnish with a slice of orange and sprig of mint, and serve with straws.

Gourmet’s Champagne Punch
June 1959
Peel, core, and slice 3 small ripe pineapples. Put the slices in a bowl, sprinkle them with 1 pound very fine sugar, and cover the fruit. Let it stand for at least 1 hour. Add 1 pint Cognac, 1 cup lemon juice, 3/4 cup eau de vie de framboise, 1/2 cup peach brandy, and 1/4 cup maraschino liqueur. Blend the mixture gently, cover it, and allow it to ripen overnight. At serving time, pour the mixture over a large block of ice in a punch bowl and slowly add 5 bottles chilled Champagne. Garnish the bowl with raspberries, sprigs of mint, lemons and oranges, thinly sliced, and any other fruits desired. Add a little fruit to each punch cup. Makes approximately 8 1/2 quarts.

Blue Hawaii Kahala Hilton
June 1969
In the container of a blender blend together 1 1/4 ounces each of light rum and pineapple juice, 1 ounce each of blue Curacao and lemon juice, a small cube of fresh pineapple, and crushed ice. Pour the drink into a punch glass and garnish it with a cherry and a small wedge of fresh pineapple. Makes 1 drink.

Herbal Bloody Mary
July 1960
To 1 1/2 quarts tomato juice, add 1 tablespoon chopped chives, 1 teaspoon each of soy sauce and monosodium glutamate, 1/2 teaspoon each of chopped marjoram, basil, and savory, salt and freshly-ground black pepper to taste, and the juice of 1 lemon. Chill the mixture overnight. To serve, strain 4 ounces of the mixture into an 8-ounce glass filled with ice cubes and add 2 ounces vodka.

Wanna be in the Sartorialist???

This is so so so hilarious... click to enlarge..

Found here

Blog review

Wednesday, July 29

Tuesday, July 28

Blood of the Young Zine

Zines are some of the coolest things out there. I have actually toyed with the idea of having an online one... (I really should). Through BOOOOOOOM! I found this zine that's amazing: Blood of The Young. It's all amazing photography; one theme for all the issue.

They also have a blog, so that's super cool too...
To go to the newest issue, click on the image above...

Streetstyle Roundup

Monday, July 27

Sunday, July 26

A Video, A Day

**Oh, and by the way, this is my 250th post...***

Tuesday, July 21

A cloud, and that's my letter

I don't write to you, suddenly I look at the sky, that passing cloud
and you, maybe, over there in your breakwater will look at a cloud
and that's my letter, something that runs undecipherable and rain.

- Julio Cortazar, Blues for Maggie

Some random phone pics from the city...

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