According to the Billings Gazette, “Billings brewer earns top honors at beer festival“, “Montana Brewing Co.’s Travis Zeilstra was named Small Brewpub and Small Brewer of the year at the 26th annual festival, held last weekend at the Colorado Convention Center.”
H/T: Ben Irvin/Montana Alliance for Liberty
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Interesting article Beer aficionado launches microbrewery in Uptown Butte in today’s, Monday, October 8, Billings Gazette.
H/T: Ben Irvin
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Looking through the sidebar this morning I noticed that the “Drink” catagory was a little sparce. In order to rectify that paucity of information I will offer two of the reciepes that I used “lo those many years ago” while enduring self banishment to the greater Seattle area in the pursuit of seeking my fortune. Feel free to experiment with these, trying several times to concoct the perfect mixture. I predict that by the third or fourth attempt it will be wonderful, assuming that you haven’t fallen out of your chair by then.
The first was dubbed “The Beautiful” by Janice the cocktail waitress at Gatsbys Restaurant in Bellevue WA, where I was mixologing at the time.
One part Grand Marinier
Two parts brandy or cognac
Put ingredients in a brandy snifter, swirl, lift to nose, inhale deeply and sip. Use whatever measure you like–shot glass, cup, quart, gallon or just old fashioned eyeball. Grand Marnier is wonderful all by itself but is a tad strong for most. The brandy relieves a lot of the sweetness and syrupy consistancy while keeping the orange scent and flavor.
Second, is a variation of a White Russian, which is vodka, Kahlua and cream. I didn’t like the drink much because it seemed bland and weak. There was a waitress from the dining room of the Northgate Bon Marche that stopped in (this time at Blazes Broiler on NW Market Street, Seattle) after work once in a while who had brandy and milk with a dash of simple syrup (a simple cooked sugar water mixture). That was a little bland but by adding seven and three and coming up with eight and a half, I combined the two drinks and came up with this….
Large glass 2/3 full of ice
two parts brandy
one part Kahlua
float half and half or milk on top
You can sip this in layers, stir it up like a milkshake or if you are really brave pour it in a blender, spin it quickly and pour it back in the glass (on and over in mixological terms).
These are great after a fine meal. Kind of like the old tradition of brandy and cigars in the den.
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Cooking with wine can be expensive if you live by the rule that you should only cook with what you would drink. For many recipes you just want something to add the acid and fruit flavor that a relatively inexpensive wine can bring to the party.
Does anyone know who carries Charles Shaw Wine – aka Two Three Buck Chuck in Missoula?
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