The Attitude Adjustment Hour

"Hair of the Dog"The Gold Dust Lounge, San Francisco"""Hair of the Dog"

aahour@yahoo.com (Anonymous) — Mon, 28 May 2012 04:32:00 +0000

San Francisco's Outer Sunset District, a streetcar ride away from downtown, is home to The Riptide. A one-time biker bar, this friendly almost-at-the-beach bar welcomes all for cocktails, happy hours, music.....and BINGO! But this sureinnahell ain't your Grandma's Church Hall Bingo Parlor!

To listen, click HERE. To download .mp3 audio, right click HERE and "save target as..."

"Hair of the Dog"

aahour@yahoo.com (Anonymous) — Tue, 17 Apr 2012 06:46:00 +0000

"You play, you pay", that's what they sometimes say. In this episode, we head out to East Austin to a Mexican market in search for a cure for an amazing (and might I add, well deserved) hangover.

To listen, click HERE. To download .mp3 audio, right click HERE and "save target as..."

"Hair of the Dog"The Gold Dust Lounge, San Francisco"""Hair of the Dog"

aahour@yahoo.com (Anonymous) — Mon, 05 Mar 2012 20:39:00 +0000

Downtown San Francisco's Union Square has been home to a classic saloon for decades before it's current owners took over in 1966. This long-time meeting place for locals, tourists, celebrities, working stiffs, and politicians is in jeopardy of losing it's home of over 47 years. Join me as we visit the Gold Dust Lounge.

To listen, click HERE. To download .mp3 audio, right click HERE and "save target as..."

"Louie Mueller's Barbecue, Taylor, TX"

aahour@yahoo.com (Anonymous) — Mon, 06 Feb 2012 21:17:00 +0000

The AA Hour is back, and this time we're heading for one of the legendary joints on the Texas BBQ Trail- Louie Mueller's in Taylor. Since 1940's they've been serving up brisket, sausage, ribs and the like, all slow cooked over oak fires in brick pits. I'll sample some of the most delicious smoked meats I have ever tasted, and of course, wash it down with some ice cold Texas brewed beer. Hope y'all enjoy it!

To listen, click HERE. To download .mp3 audio, right click HERE and "save target as...."

"White Horse Tavern, NYC"

aahour@yahoo.com (Anonymous) — Mon, 18 Jul 2011 01:02:00 +0000

New York City's Bohemian culture was born in Lower Manhattan's Greenwich Village. Once a workingman's low-rent neighborhood, it now is gentrified, but the Beat Generation soul lives on. Join me as we visit the legendary White Horse Tavern, once home to poets, folksingers, writers, and more recently, to a fairly-intoxicated AA Hour host (yes, I'm talking about me.)

To listen, click HERE. To download .mp3 audio, right click HERE, and "save target as..."

"The Pied Piper Bar, SF and The King Cole Bar, NYC"

aahour@yahoo.com (Anonymous) — Sun, 19 Jun 2011 16:35:00 +0000

San Francisco and New York have many things in common. Not the least of which is both have a historical hotel, each with a lobby bar highlighted by an amazing work of art by the same major artist. Get ready to go bi-coastal, as we visit SF's Palace Hotel's Pied Piper Bar and NYC's St. Regis' Hotel's King Cole Bar.

To listen, click HERE. To download .mp3 audio, right click HERE, and "save target as..."

"Lombardi's Pizza, NYC"

aahour@yahoo.com (Anonymous) — Sun, 15 May 2011 20:11:00 +0000

At the turn of the last century, New York City's Lower East Side was the destination for immigrants from all over Europe. On the corner of Spring and Mott Streets, in what is left of Little Italy, you'll find the home of the oldest pizzeria in the United States, Lombardi's. Join me as we dig into an amazing coal-fired pie, and fittingly, have a pint of the oldest beer brewed in America as well.

To listen, click HERE. To download .mp3 audio, right click HERE and "save target as..."

"Basque Block, Boise Idaho" (VIDEOCAST)

aahour@yahoo.com (Anonymous) — Fri, 01 Apr 2011 06:25:00 +0000

Boise, Idaho, is the home to the largest Basque community outside of their original homeland on the border of France and Spain. On this episode, I'll take you to Downtown Boise's Basque Block. We'll chat with a couple of residents about their sheep herding history. We're gonna take a pass on a Basque drink made of cheap wine and cola, instead hitting several bars in search of a tasty Basque-American concoction called a Picon Punch.

To listen, click HERE. To download .mp3 audio, click HERE and "save target as..."

"The Old Ship Saloon" (VIDEOCAST)

aahour@yahoo.com (Anonymous) — Thu, 10 Feb 2011 00:09:00 +0000

San Francisco was, at one time, considered the greatest port in the World. But it's bayside boundaries have changed dramatically since it's early days. Join us as we show you some remnants of The City's Barbary Coast beginnings. We'll meet bar owner Bill Duffy, find out about his bartending background, and learn about how a saloon was built in an old sailing ship dating back to the 1849 Gold Rush era.

To listen, click HERE. To download .mp3 audio, right click HERE and "save link as..."

"Broadway, North Beach, Part 3" (VIDEOCAST)

aahour@yahoo.com (Anonymous) — Thu, 02 Dec 2010 16:52:00 +0000

Broadway in San Francisco's North Beach, and we're wrapping up our tour with former saloonkeeper and author Dick Boyd as he takes us to some long-lost nightclubs and restaurants on and off Broadway. We'll hear about a few shady characters, some behind-the-scenes celebrity stories, and find out why he took on this labor of love.

To listen, click HERE. To download .mp3 audio, right click HERE and "save target as..."

"Ballpark at Arlington, World Series 2010, Game 5" (VIDEO)

aahour@yahoo.com (Anonymous) — Thu, 11 Nov 2010 19:21:00 +0000

Arlington, Texas. "The Ballpark at....", to be exact. Sports history was made there as the San Francisco Giants won their first World Championship since 1954. Join me (and Uber Giants Fan, Videographer, and holder of the JuJu- Shirley) as we make a last-minute road trip to witness the Best Game Ever, Game 5 of the 2010 World Series. Get ready for a love letter to the Giants and their fans.

To listen, click HERE. To download .mp3 audio, right click HERE and "save target as..."

"The Bridge Cafe, NYC" (VIDEOCAST)

aahour@yahoo.com (Anonymous) — Tue, 26 Oct 2010 15:36:00 +0000

Lower Manhattan, near the South Street Seaport to be exact, is the oldest part of New York City. Join me as we hit the Oldest Drinking Establishment in NYC, the Bridge Cafe. Once a den of thieves, river pirates, and cuthroats, this tavern has been serving up a nice cold pint since 1794. Good booze, amazing history, a great staff, and the best homemade potato chips as a bar snack. What's not to love?

To listen, click HERE. To download .mp3 audio, right click HERE and "save target as..."

"Deep Fried Booze at the Texas State Fair" (VIDEOCAST)

aahour@yahoo.com (Anonymous) — Tue, 12 Oct 2010 00:40:00 +0000

Fair Park, Dallas, Texas, is home to the annual State Fair. Notable for the Cotton Bowl...and a deep-fried food frenzy like no where else. I'm gonna take you in search of two boozy fried treats- Deep Fried Frozen Margaritas and Deep Fried Beer (it's Texas, so of course it's Shiner Bock!). Get ready for a festival of fried fair fun, with a side order of hardened arteries, included with admission!

To listen, click HERE. To download .mp3 audio, right click HERE and "save target as..."

"Broadway, North Beach, Part 2" (VIDEOCAST)

aahour@yahoo.com (Anonymous) — Wed, 29 Sep 2010 00:01:00 +0000

We're back on Broadway, in San Francisco's North Beach, as former saloon keeper, and author of "Broadway North Beach- the Golden Years", Dick Boyd introduces us to his nightclub, Pierre's. He'll share a few behind-the-scenes stories about changes in The City's adult-entertainment area. We'll meet his first waitress (and hooker's right's advocate, Margo St. James). And we'll hear about a band of women who have a popularity having almost nothing to do with their musical talents.

To listen, click HERE. To download .mp audio, right click HERE, and "save target as..."

BarTab: send a drink thru your iPhone

aahour@yahoo.com (Anonymous) — Mon, 30 Aug 2010 19:52:00 +0000

Tech minds at work. Brilliant! (I'll have a Tanqueray and Tonic, thank you!)

You can send me a drink anytime, iPod buddies!

(from Mobile Crunch.com) Ever wanted to buy a friend a drink, but couldn’t because it was 2 in the afternoon and you were at work? Or because they’re half-way across the USA? Or because you’re so slammed you lost your wallet 3 bars ago? Well, now you can Bartab them a drink coupon. Bartab is a new iPhone, Web and Android app that lets you buy friends/girls/randoms-you’ve-never-met a drink.

With Bartab, the first app from Webtab, you pay $1 and send a friend a virtual coupon for a drink. Yes, a real drink with real alcohol. Not a Facebook gift that sits on your profile or a virtual drink you can put on your Twitter background. Hard, cold, liquor.

Drinks can be redeemed at bars around San Francisco, New York City and Los Angeles. The friend merely has to show the virtual coupon to the bartender at any of these bars, and then pay an extra $1 to the bartender. It kind of sucks that the friend has to pay the bartender, but it’s due to regulations by the state governments in CA and NY. Gifted drinks are sent via Facebook wall posts but can also be texted to the individual you send them to.

This is a great idea, but has one critical problem: it’s only REALLY valuable if a large number of venues accept the drinks. Right now, you have to buy pre-specified drinks at a limited number of venues.

If anyone has a chance at cracking the critical mass problem, it’s Bartab. Their service is naturally viral, because in order to use it you must send someone else a drink. That means that it could spread fairly quickly.

Bartab Tip #1: There’s no rule against buying yourself a drink. So if you are going to one of the locations that takes Bartab, send yourself a drink and you can drink for $2!

Bartab Tip #2: You get 6 half-off drinks just for signing up. They aren’t completely free – but you only have to pay $1 instead of $2. Solid deal.

25 Historical Facts about Beer

aahour@yahoo.com (Anonymous) — Mon, 30 Aug 2010 19:30:00 +0000

Get ready for more beer knowledge than you'll ever need!

(from College Crunch.org) Whether you're a casual drinker just out of college or a serious connoisseur, you probably don't think about the incredible history that's behind the brew you're enjoying. But the fact is that there are many interesting tidbits from the history of beer, from stories of the brewers themselves to inventions and laws created just for beer. Here, we'll take a look at 25 of the most fascinating historical facts about beer.

1.) Many brewers were women: Clay tablets from Mesopotamia indicate that the majority of brewing during that time was done by women, and that it was a fairly well-respected occupation.

2.) Beer is on the oldest document known to man: An ancient clay tablet discussing the preparation of beer is the oldest document known to man.

3.) The first consumer protection law was written for beer: In 1516, Duke Wilhelm IV of Bavaria enacted a purity law limiting beer ingredients to barley, hops, and water. Yeast was not mentioned.

4.) The straw was invented for beer drinking: In 2,400 BC, Sumerians invented the straw so that they could drink beer without ingesting the solids left over from brewing.

5.) Double-walled railcars made Budweiser the first national brand of beer in America: Adolphus Busch pioneered the use of double-walled railcars to transport beer, so Budweiser could be distributed widely.

6.) Beer turned wanderers into farmers: In 5000 BC, Neolithic people left the nomadic life to farm and grow grain for beer brewing.

7.) Only 160 breweries in America survived prohibition: In 1880, there were more than 2,300 breweries in the US, but by 1934, only 160 remained. Today, there are about 1,640.

8.) Beer was part of FDR's Presidential campaign: Franklin Delano Roosevelt promised to end Prohibition in his Presidential campaign. He was elected President in 1932.

Good call, FDR!

9.) Beer was a part of the oldest laws: The oldest code of laws is the Code of Hammurabi, which regulated drinking houses, including the death penalty for watering down beer.

10.) Spit has its place in beer: The Incas made beer using chewed corn. Modern brewer Dogfish Head makes their Chicha beer in a similar way, chewing the corn used in the brew.

11.) Monks built with beer: In the middle ages, some monks used mortar mixed with ale to build their churches and monasteries.

12.) Brewing has a patron saint: St. Arnold brewed beer and encouraged the locals to drink it for its health benefits, particularly the fact that the bacteria was boiled out of it.

13.) Monasteries popularized brewing as a trade: Monks built breweries so they could provide drink to travelers and pilgrims, and they were among the first groups to brew beer as a trade. Monks also used beer for sustenance during times of fasting.

14.) Beer can be dangerous to more than your liver: In 1814, a vat at a London brewery exploded, sending more than 100,000 gallons of beer into the streets. The liquid destroyed two houses, one pub, and killed 9 people, including one person who died from alcohol poisoning after drinking beer out of the gutters.

15.) IPAs were made to sustain long journeys: As the British developed colonies in India, they discovered that the beer brought along could not make the trip. What resulted was more hops and a higher alcohol content, today called an India Pale Ale, which helped keep beer fresh on the long trip.

16.) Babylonians drowned bad brewers: The ancient Babylonians were so serious about the quality of their beer that they decreed commercial beermakers selling unfit beer should be drowned in their own brew.

17.) George Washington gave his soldiers beer: As one of his first acts while Commander of the Continental Army, George Washington proclaimed a quart of beer in the daily rations for his troops.

George rationed beer for his boys

18.) Louis Pasteur experimented with beer before milk: As he worked to perfect the pasteurization process, Louis Pasteur killed bacteria in beer before milk.

19.) The oldest brewery in America started in 1829: The oldest remaining brewery in the US is DG Yuengling & Son, which survived prohibition by creating de-alcoholized beer and dairy products.

20.) Rule of thumb came from beer: Before thermometers, brewers would dip a thumb into the mix before adding yeast, and this is where we get the "rule of thumb" phrase.

21.) The Mayflower stopped at Plymouth Rock for beer: A diary from a Mayflower passenger indicates that instead of continuing on to Virginia, the pilgrims decided to stop in Plymouth Rock because they were out of beer.

22.) Diamonds can be tested in beer: Sierra Leone jewelers immerse diamonds in beer to study the way they reflect light and prove their authenticity.

23.) The term "wet your whistle" came from beer pubs: Regulars in English pubs had whistles baked into their mugs and cups so they could whistle for a refill.

24.) Beer made the pyramids: Egyptian pyramid slaves, stonecutters, and public officials were paid in beer. This particular beer was called "kash" and is where we get the word "cash" from.

25.) Marijuana and hops are cousins: Recreational plants marijuana and beer are actually first cousins, but we don't recommend trying to smoke hops.

"Broadway North Beach, Part 1" (VIDEOCAST)

aahour@yahoo.com (Anonymous) — Thu, 26 Aug 2010 16:38:00 +0000

Broadway, in San Francisco's North Beach, was the epicenter of spicy adult entertainment back in the early 60's. The Condor Club, at the corner of Columbus and Broadway, was the birthplace of Topless, and soon after the entire street followed suit. Join me as I walk with former saloon keeper, and author of "Broadway North Beach- the Golden Years", Dick Boyd, as he tells us about the characters and clubs that made this street famous.

To listen, click HERE. To download .mp3 audio, right click HERE, and "save audio as..."

1800 Tequila has a new arty look

aahour@yahoo.com (Anonymous) — Tue, 24 Aug 2010 17:45:00 +0000

The recipe for 1800 Frio Limonada is like a Mojito with a Tequila kick. Mmm-mmm, good! (recipe is below the article)

(from Shannon O'Neill, Blast.com) 1800 Tequila is offering a chic, grown-up way to spice up your liquor cabinet: the limited edition Essential Artists Series, a collection of 12 bottles designed by up-and-coming artists from all over the country.

Eleven original, cutting-edge designs were chosen from over 15,000 online submissions. The 12th bottle was designed by a “celebrity artist” from Studio Number One, a group founded by artist Shepard Fairey (you know, the talented guy who was arrested for creating outdoor art in Boston).

The Essential Artists Series bottles are sold at an average price of $24.99. To find out more information about the featured artists and where you can find the Series, visit 1800Tequila.com. The website also has a “design your own bottle” feature, and 1800 Tequila plans to hold another contest at the end of the year. One lucky artist took home $10,000 as the grand prize winner.

1800 Frío Limonada

1.5 oz 1800 Silver Tequila
1 oz fresh lemon juice
1 oz simple syrup
1 oz club soda
6 medium-sized mint leaves

Muddle mint with simple syrup in a tall glass.

My Favorite Bartender of All Time is Retiring

aahour@yahoo.com (Anonymous) — Tue, 24 Aug 2010 17:06:00 +0000

Anyone that knows me knows that my Favorite Bar in the World is Gino & Carlo. One of the true Good Guys is about to hang up the bar tools. Frank Rossi has been a part of San Francisco's North Beach scene for decades. He's a good friend and a great person. I wish him all the best in retirement! To hear my my audio podcast with Frank and the Gino and Carlo crew, click HERE.

Frank behind the bar at Gino & Carlo

(from Carl Nolte, SF Chronicle) As everybody knows by now, there is more than one San Francisco. There may be a dozen or more, with different people, different scenes, shifting all the time, like a kaleidoscope.

So when I want to take a look at an older San Francisco, I head for North Beach, and the single block of Green Street between Columbus Avenue and upper Grant Avenue.

There's a bank on the corner with a handy ATM; Caffe Sport, the Sicilian restaurant; Amante, another good restaurant; the Columbus Cafe; Sotto Mare, a fish place; and Gino and Carlo, which may be the best old-time bar left in the city.

A tourist who walks in is sure to think it looks like some fictional bar they've seen on television. A San Franciscan is sure to see somebody he or she knows. A big difference.

"We treat everybody like family," said Frank Rossi, one of the owners.

Rossi has spent 42 years behind the bar; though he has two other partners, he's the padrone of the place in the Italian sense, the host. He is old school, a husky man with curly gray hair and the gravelly voice of a man who has spent a lifetime in the bar business. He remembers what you are drinking, never forgets an old customer's name and treats a new customer like an old pal.

In a city where there are no real celebrities or famous chefs, bartenders like Rossi, like Michael McCourt at the old Washington Square, Seamus Coyle at Amante, Paddy Nolan at the Dovre Club in its prime, are the stars.

"Frank's the kind of guy that when you come in the bar you are glad to see him," said John Pesenti, who has been coming in to Gino and Carlo for 35 years on and off. "When he's here, people don't want to leave."

The bad news is that Rossi himself is leaving, retiring at the age of 67. He had a stroke a couple of years ago, and had to learn to walk and talk again. He's been back at work a couple of days a week but has slowed up a bit. His last day will be the 30th.

Rossi's leaving is a blow to the habitues of Gino and Carlo, a place that's like the living room of North Beach, with its own customs and rhythms.

It opens at 6 a.m., and on some days there's a line to get in, even at the crack of dawn.

"Early in the morning is when bakers get off, and people who work at night - off-duty cops, garbage men. Happy hour for them is 6 to 8 in the morning," said Tony Dingman, a regular.

There is a lunch crowd - and food on Thursdays - and an afternoon crowd, ducking in about 3. Sometimes there are billiard players, sometimes card players, dealing a hand or two at a table. Sometimes politicians are huddled in the corner, talking with their cronies.

There is a nighttime crowd, of course. North Beach comes really alive only at night.

If you listen, you can hear the accents of the old city: people talking fast, running their words together. San Francisco talk.

"An institution that has never changed," said Warren Hinckle, the writer.

"How can you not love this place?" said Patricia Sing, who usually comes in on Mondays or Tuesdays.

Rossi has been the center of it, especially since his brother, partner and mentor, Donato Rossi, died five years ago.

"Frank's a very kind guy, too," Pesenti said.

Sometimes, a big city bar and its patrons really are a city person's only family. When a few of these people died, alone and broke, Frank Rossi would close the doors and throw a wake - the old kind with free food and drink, and a toast to the departed.

"We take care of our people," he said.

So now it's time to drink a toast to Frank Rossi himself. He is the father of three girls and two boys - two sets of twins.

His son, Frank Jr., "a good kid," Rossi said, will take over his share of the place.

Boozed-up Oregon St. Lineman Nude in Stranger's Home

aahour@yahoo.com (Anonymous) — Tue, 24 Aug 2010 16:35:00 +0000

A booze-fueled, buck-naked, home-invading lineman almost screams for a police Tazing. Go Beavers!

Representin' Oregon State Football, bro!

An Oregon State University offensive lineman has been dismissed from the team after police say they found him naked and intoxicated in a stranger's home and had to use stun guns to take him into custody.

Corvallis police say they received the call about a naked intruder early Sunday.

Responding officers ordered 19-year-old Tyler Patrick Thomas of Kalispell, Mont., to get on the ground, Lt. Tim Brewer said.

Thomas refused and instead dropped into a three-point stance like a football player and lunged at the officers, Brewer said. At that point, he said, two officers fired their stun guns.

Brewer said Thomas "absolutely was intoxicated" at the time.

Thomas was arrested on suspicion of criminal trespass, criminal mischief and resisting arrest. He was booked into the Benton County jail and later released.

A home phone listing for Thomas couldn't be found.

Oregon State head coach Mike Riley dismissed Thomas from the team Monday, OSU athletics spokesman Steve Fenk said. Thomas redshirted during the Beavers' 2009 season.

Jet-powered Beer…Cooler?

aahour@yahoo.com (Anonymous) — Tue, 24 Aug 2010 16:20:00 +0000

Crazy-ass beer-swillin', techie motorheads...

Hmm...an ice chest wouldn't do the trick?

(from Engine Lounge.com) Before you get thoughts of a 1000 horsepowered engine chugging beer down your throat at a speed of 100 miles an hour, what we’ve got here is only a beer cooler. But when I say “only”, I’m talking about a decades-old car engine that’s been converted into something to make your lagers feel like it’s been kept in an eskimo’s backyard.

A chap from New Zealand used his 1970 MGB-GT engine and with a little physics know-how, transformed it into a jet engine to, as he said, “burn up fuel very very quickly”.

A jet engine in its simplest form consists of a combuster where fuel is burnt to heat air, a turbine extracting energy from the heated air and a compressor which is turned by the turbine to provide air to the combuster. Using an LPG (liquid petroleum gas) tank to supercool a basin of water, he then dumps in the beer into the basin and turns on his contraption. 5 minutes, 100000 RPM and a racket of 125 dBA later, his beer is chilled to a good 2 degrees Celsius (36 degrees Fahrenheit) .

Now, if only we could as easily cool our cars that way…

Giving the Daiquiri its due (with RECIPE)

aahour@yahoo.com (Anonymous) — Mon, 23 Aug 2010 17:40:00 +0000

Some would dismiss the Daquiri as a "girlie" drink...but Hemingway and JFK might disagree

Giving the daiquiri its due: There’s nothing girlie about this classic cocktail

(by Paul Abercrombie, Creative Loafing) Being a geek about anything means you get The Question: “What’s your favorite (music, manga, fill in your particular passion here)?”

As a guy who writes about all sorts of cocktails, I hate to admit bibulous bias. “Depends,” I’ll lie, followed by some qualifying crap about the season, the occasion, the company I’m with.

But the answer I’m always thinking is this: Daiquiri.

Often incorrectly made (real ones don’t come from Slurpee machines), the Daiquiri has been dismissed as a “girlie drink.” That would be news to fans such as J.F.K and Ernest Hemingway, who had his own excellent take on this classic called the Papa Doble (more on that in a sec).

As with most cocktails, the daiquiri’s origins are much debated. Most cocktail nerds side with the story that a couple of American engineers stationed in a Cuban mining town called (what else) Daiquiri in the late 19th century invented the drink when they ran out of gin. Living in the land of rum, they reached for a bottle of the lighter variety, combined it with lime, sugar and ice, shook it up — and the rest is history.

Still, it’s hard to imagine the sublime simplicity of this tartly refreshing trio of ingredients hadn’t occurred to anyone earlier.

Done right, the daiquiri is cocktail perfection.

Luckily, making one is criminally simple, though you may need to play around with exact amounts of each ingredient to suit your own taste. Ciro’s Speakeasy & Supper Club in South Tampa makes a very fine daiquiri.

Here’s my perfect Daiquiri:

2 ounces white rum (I prefer moderately priced Bacardi Superior or, better yet, Matusulem Platino)
1 ounce of freshly squeezed lime juice
1/2 ounce simple syrup (equal parts sugar and water, dissolved).

Preparation: Combine ingredients in shaker. Add a generous amount of ice cubes and shake vigorously. Strain into chilled cocktail glass. Some folks like to garnish with a thin wedge or wheel of lime. I don’t think this brings much if anything to the drink.

The Bacardi Cocktail (aka, Santiago or Pink Daiquiri) is a nifty take on the classic daiquiri that swaps simple syrup for grenadine (equal parts pomegranate juice and sugar, dissolved), which adds some tangy depth and gives the drink a lovely pink hue.

Another fine riff on the classic daiquiri comes from rum-loving writer Hemingway. As with most cocktails, this one’s origins are as hazy as the memories of most of its fans. The more accepted origin stories credit the bartender at El Floradita bar in Havana where Hemingway was a regular. Apparently, Hemingway wasn’t too crazy about sugar in his drinks, so he asked for a daiquiri tweaked so that the amount of rum was doubled, simple syrup was replaced with maraschino liqueur and a splash of grapefruit juice was added. Whatever the truth, the result – aptly known as the Papa Doble – is one refreshing tipple. Something about the bittersweet cherry and citrus notes of the maraschino liqueur and grapefruit give this drink a neat combination of brightness and depth.

Some versions have this as a blender drink, but I think it’s easier (and tastier) served shaken and up (that is, without ice, in a cocktail glass).

Here’s a version of the Papa Doble I like:

2 1/2 ounces white rum
1 ounce fresh squeezed lime juice
1/2 ounce fresh squeezed grapefruit juice
1/2 ounce maraschino liqueur (Luxardo makes a great one)

Preparation: Combine everything in a shaker and add plenty of ice. Shake thoroughly and strain into a chilled cocktail glass. To make sweeter, I think it works better to add a little simple syrup than maraschino liqueur.

Beer Cocktails to Try Before Summer Ends

aahour@yahoo.com (Anonymous) — Fri, 20 Aug 2010 17:26:00 +0000

One of my friends from my old 'hood (which happens to be San Francisco's Excelsior District) Tim Murphy suggests making a Bloody Mary with Guinness in it. Not sure about that one, but I know the Michelada is a tasty beer treat. Here's a few recipes for you, just to switch up your beer drinking habits*

Making a Michelada

Beer Cocktails to Try Before Summer Ends

(from Fox 9 News) - Before throwing back another cold one to commemorate the end of summer, try one of these beer cocktails and you might be pleasantly surprised – even if you are a purist.

Michelada. The next time you are out for Mexican food, instead of ordering a margarita or a traditional Mexican Beer like a Corona, try this beer cocktail which is prepared differently depending on where you dine, the New York Post reported. However, most start with a hot sauce and clam juice mixed into a base called sangrita, which is added to a dark beer like Negra Modelo.

Black Velvet. If you want to class up your beer, then try the black velvet which Esquire magazine calls "A classic. The most elegant and delicious of beer drinks." The black velvet is served in a champagne flute filled halfway with a cold stout, such as Guinness, and then topped off with a good champagne. The magazine also suggests using Brooklyn Black Ops, if you can find it, to bring the cocktail to a whole other level.

The Cure. Drink your economic worries away with this beer cocktail created by bartender Gina Chersevani as a "cure" for the recession, according to Epicurious.com . It is made with a light beer like Miller High Life, plus ginger liqueur and a splash of juice.

The Saint. If you're looking for a beer cocktail with an intricate array of ingredients, look no further. The Washington Post described it as a black beer that is poured on top of a mixture of Old Tom gin, St-Germain elderflower liqueur and vermouth infused Earl Grey tea.

Groundskeeper. What to do with the Budweiser that you have sitting in your fridge? Esquire suggests pairing it with a Scotch. It raises the grade of the beer and soothes the strength of the Scotch. Simply combine 1 oz. of a smoky single-malt Scotch, such as Ardbeg or Laphroaig, with 12 oz. of a beer like Budweiser, or something similar, into a pint glass.

*(DC NOTE) Or, hell, just have a damned beer.

Captain Morgan Rum Cake (RECIPE)

aahour@yahoo.com (Anonymous) — Fri, 20 Aug 2010 17:02:00 +0000

After yesterday's Hootenholler Whiskey Quick Bread recipe (click HERE), I was asked for a different one, but using Rum. Here's a great, easy cake made with Captain Morgan's:

Boozy, tasty goodness!

Captain Morgan's Rum Cake

Ingredients1 package yellow cake mix
1 package vanilla instant pudding mix
4 eggs
½ cup cold water
½ cup Captain Morgan Spiced Rum
½ cup vegetable oil

Preheat oven to 350°F. Grease and flour 10-inch tube pan. Mix cake mix, pudding, eggs, water, rum and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush Rum Glaze evenly over cake allowning the cake to absorb the glaze. When cake is cooled, drizzle with Chocolate Glaze Topping; sprinkle with nuts.

Rum Glaze
¼ pound butter
¼ cup water
1 cup sugar

Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes. Remove from heat; stir in ½ cup rum.

Chocolate Glaze Topping
4 ounce semi-sweet chocolate
1 teaspoon butter

Melt chocolate and butter over very low heat in heavy sauce pan.

Arrgggh. This is a fine tasty delight, Mateys!

Hootenholler Whiskey Quick Bread (RECIPE)

aahour@yahoo.com (Anonymous) — Thu, 19 Aug 2010 16:03:00 +0000

The late Peg Bracken was almost the anti-Julia Child. Her "I Hate to Cook Book" was a big hit back in 1960. “Some women, it is said, like to cook,” she wrote in the foreward. “This book is not for them."

This is her recipe for "Skid Row Stroganoff" started with: "Start cooking those noodles, first dropping a bouillon cube into the noodle water. Brown the garlic, onion and crumbled beef in the oil. Add the flour, salt, paprika and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink." Thomas Keller she most definitely was not!

Here is her recipe for an amazing whiskey-infused cake-bread, called "Hootenholler". Don't skip on that bourbon....

(from Peg Bracken's "The I Hate to Cook Book")

Hootenholler Whiskey Quick Bread

Ingredients
1/4 cup bourbon, plus more for you
8 tablespoons unsalted butter, plus more for greasing the pan
1 cup flour, plus more for dusting
1 cup sugar
3 large eggs, beaten
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 cup milk
1/4 cup molasses
1/4 teaspoon baking soda
1 cup raisins
1 cup chopped pecans or walnuts

Preparation
1. First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.

2. Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.

YIELD: Makes 1 loaf

NOTE: Whiskey cake keeps practically forever, wrapped in aluminum foil, in your refrigerator. It gets better and better too, if you buck it up once in a while by using an eyedropper to add a little more whiskey.