For such a tiny contraption, the shot glass has a very elusive background. Take your pick on which one most appeals to your imagination. One theory suggests its origin is from the Old West when cowboys would trade in a cartridge for a small amount of alcohol. Or there's the idea that a shot glass was originally part of a place setting and used as a receptacle for diners who found pieces of lead shot in their meal. Another theory associates it with the use of quill pens, which were stored in small glasess filled with lead shot (taken from the previous night's dinner?) so that the pen would sit upright when not in use. If I had to write with a quill pen, I, too, would keep a shot glass close at hand to deaden the sound of the scratchy pen on paper. There's also the notion that shot glasses originated from Friedrich Otto Schott, a late nineteenth century glassworks factory owner. His last name apparently wasn't phonetic enough, and so the "Schott glass" became the shot glass. Who knows. No matter which story you find most appealing, those little glasses play an important role in mixing good drinks. I always thought a shot glass held an ounce of liquor, but apparently it depends on which country you find yourself in when pouring. In the United States a single shot is 1.5 ounces or 44 milliliters, but travel to South Korea and that same single shot becomes a 60 millileter vessel. In Germany it goes down to 20 millileters -- more like a thimble. Something to consider when planning your next vacation...
And then there are jiggers -- those cute little hourglass-shaped containers typically made of stainless steel with two different sizes of cups at either end. I always picture my dad creating his evening cocktail using his trusty silver jigger. One side is typically equal to a shot while the other is a some fraction thereof. No matter what device you use, just make sure you know how much liquid it holds. Although I have to admit, even as I delve into the fine art of bartending, I recognize the need for personal taste and believe that a few "practice" rounds go a long way in determing exactly what suites you and your guests.
I think this measurement theory relates to age as well. Am I "old" now that I've reached 50? I tend to think not because I'm pretty sure I became "old" about 5 or 6 years ago. That was when my friend Deborah sent our family a box of ruby red grapefruit. After sampling that first succulent winter beauty, I declared this was the best Christmas present ever! That's when I realized I was officially "old". I had never seen the worth before in sending food as a Christmas present, but that day I jumped ship, at least when it comes to Pittman and Davis grapefruit. Last year my family was dismayed when I didn't order the annual bushel. "We're going to be out of town" was my excuse, but their pain soon became mine. This year I ordered my grapefruit in November and patiently waited for the large box to arrive. It finally did late last week and was followed up two days ago by another box from my sister, purveyor of all fine things. We are happily swimming in grapefruit this holiday season.
Now all was not lost last year because upon arriving at my brother's house for Christmas, there was my niece concocting the most delicious grapefruite Cosmopolitans imaginable. I was in grapefruit heaven. So I give credit where credit is due: this recipe comes from Darcy, possibly handed down from her father, a fine bartender in his own right and a source I hope to tap as I hone my own skills. Nevertheless, I am giving credit to the bartender that introduced me to this fine winter treat. Salud!
Grapefruit Cosmopolitan
Half of a freshly-squeezed pink grapefruit (highly recommend Pittman and Davis -- they ship for free certain months out of the year)
Half of a freshly-squeezed lime
1 ounce vodka
1 ounce cointreau
Dash of Grenadine
If you're looking for some tasty nuts to serve alongside your Cosmopolitans, go to Ina Garten's "How Easy Is That?" cookbook. She has a great recipe for chipotle and rosemary roasted nuts. Very tasty!
And then there are jiggers -- those cute little hourglass-shaped containers typically made of stainless steel with two different sizes of cups at either end. I always picture my dad creating his evening cocktail using his trusty silver jigger. One side is typically equal to a shot while the other is a some fraction thereof. No matter what device you use, just make sure you know how much liquid it holds. Although I have to admit, even as I delve into the fine art of bartending, I recognize the need for personal taste and believe that a few "practice" rounds go a long way in determing exactly what suites you and your guests.
I think this measurement theory relates to age as well. Am I "old" now that I've reached 50? I tend to think not because I'm pretty sure I became "old" about 5 or 6 years ago. That was when my friend Deborah sent our family a box of ruby red grapefruit. After sampling that first succulent winter beauty, I declared this was the best Christmas present ever! That's when I realized I was officially "old". I had never seen the worth before in sending food as a Christmas present, but that day I jumped ship, at least when it comes to Pittman and Davis grapefruit. Last year my family was dismayed when I didn't order the annual bushel. "We're going to be out of town" was my excuse, but their pain soon became mine. This year I ordered my grapefruit in November and patiently waited for the large box to arrive. It finally did late last week and was followed up two days ago by another box from my sister, purveyor of all fine things. We are happily swimming in grapefruit this holiday season.
Now all was not lost last year because upon arriving at my brother's house for Christmas, there was my niece concocting the most delicious grapefruite Cosmopolitans imaginable. I was in grapefruit heaven. So I give credit where credit is due: this recipe comes from Darcy, possibly handed down from her father, a fine bartender in his own right and a source I hope to tap as I hone my own skills. Nevertheless, I am giving credit to the bartender that introduced me to this fine winter treat. Salud!
Grapefruit Cosmopolitan
Half of a freshly-squeezed pink grapefruit (highly recommend Pittman and Davis -- they ship for free certain months out of the year)
Half of a freshly-squeezed lime
1 ounce vodka
1 ounce cointreau
Dash of Grenadine
If you're looking for some tasty nuts to serve alongside your Cosmopolitans, go to Ina Garten's "How Easy Is That?" cookbook. She has a great recipe for chipotle and rosemary roasted nuts. Very tasty!
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