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A.J. Rathbun
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Hah, or I should just read less crankily. At least I know where you work so I can come have my very own M3 at some point.
Toggle Commented Aug 27, 2010 on The Best Cocktails and Food I Never Had at Al Dente
1 reply
Hello Anu- Actually I wasn't there (hence the "never had" in the title) so you didn't see me, sadly. But thanks for correcting up the misprint that was sent to me about M3, because it sounds extra delicious, and now I'm even more sad I wasn't there. Cheers- A.J.
Toggle Commented Aug 27, 2010 on The Best Cocktails and Food I Never Had at Al Dente
1 reply
Daverco, that sounds like a great reason for a trip to Denver (or for contacting an old friend in Denver who isn't opposed to breaking the law and sending me some--wait, should I be typing that?). Thanks a ton for the info- Cheers!
Toggle Commented Jan 30, 2010 on Embrace the Bourbon at Al Dente
1 reply
Wow, it's awesome there are so many bourbon lovers chiming in about their love for this amazing dark spirit. Peter, what's the name of that Colorado whiskey? I'm always up for trying new whiskeys, and it sounds pretty great.
Toggle Commented Jan 29, 2010 on Embrace the Bourbon at Al Dente
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Hah, Mark, that was totally blasphemy (especially because the overwhelming "martini" and "ini" titling of drinks is one of my pet peeves.) But don't hold my calling that out against the book, because it really is a good little read.
Toggle Commented Jan 29, 2010 on Embrace the Bourbon at Al Dente
1 reply
Hello- Just in case you didn't know, we actually have an Al Dente twitter page, too: http://twitter.com/aldenteblog Fun stuff, so follow along- A.J.
Toggle Commented Jan 7, 2010 on Tweeting for Your Supper at Al Dente
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These are all great, great drinks. The Spritz actually became uber popular in Italy fairly recently, thanks to a country-wide ad campaign promoting it. One thing to watch for: in Venice (where it's referred to as a Venetian Spritz) and spots near it, the garnish is always a green olive. I'm an orange slice proponent myself, but many love the olive, so you might give it a try. You probably know this already, but the Negroni comes from Florence, so I wanted to give that lovely city a shout out, too. Finally, while the frozen peach puree is dandy, making your own I think is even better. Just be sure and add a little lemon juice to your peaches (white peaches if possible, to match how the drink is made in Italy) when blending them up. A regular blender works fine for this. Cheers- A.J.
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