Buzzed Boomers are universally known for garnishing their cocktails in a manner fit for the classy Baby Boomers that we are. Besides offering tantalizing taste, it’s nice to drop the fact that your garnishes go up to eleven. Past posts have noted martini connoisseur Mike of Crescent Bar who stuffs his own olives with blue cheese, despite the fact that blue cheese stuffed olives are available on grocery shelves. Those…. just….. are….. not as good.
John Selby suggested that only Luxardo Cherries, the “Original Maraschino Cherries” are suitable for his “World’s Best Old Fashioned”. I’m a convert.
Tantri Wija, outstanding Seattle food writer, recently suggested pickling ones own onions to drop into a Gibson. She makes a compelling argument for tailoring the pickle juice to a person’s specific likes. Garlic, mustard, pepper, allspice or ?? (Follow Tantri in The Seattle Times for a wealth of cool cocktails and other beverage surprises.).
Google “pickling Gibson onions” for recipes from Martha, New York Times, Liquor.com and others then tailor to your tastes. Tantri notes that you may have to settle for frozen onions but keep looking for the fresh ones. Farmer’s markets?
Time permitting, garnish for greatness. We like the idea of taking longer to achieve cocktail excellence and then savoring responsibly.
– Jet Cannon
Photos courtesy of Liquor.com and Tastykitchen.com
