The bad news around the advent of fall is all the allergies that kick in during and after runs. The good news though is the higher speeds over longer distances in the cooler temperatures. This morning the temperatures were in 50s. That let me shave off quite a few seconds off my pace – ultimately finished it at 8:50 min / mile.
The expectations are high tonight! First time this year the two will meet face to face in front of direct and TV audience. And this won’t be the last time for them either.
Once the spotlights are on, expect some fireworks in this clash of oneupmanship. I am sure there will be some chest beating and some name calling as they try to run the other over.
Tomorrow morning will be even more fun as all the columnists try to dissect how each side did on their game plan. The extremely biased audience will surely find somebody else to blame if they find themselves on the losing side tomorrow morning.
But enough about the Falcon – Saints NFL game tonight. What else is going on, folks? 🙂
This is the all time classic drink made from rye whiskey, sweet vermouth and bitters (and of course, a cherry). Many make this with bourbon whiskey (some consider it blasphemy due to the sweeter overture of a Bourbon as opposed to Rye) and Canadian whiskey (I guess this one goes back to the Prohibition Era). The proper way to serve this is in a chilled glass – neat – with no ice. I prefer with a King ice though. If served without ice, a martini (cocktail) glass would be the appropriate glass. With ice, a lowball glass is a must.
Among bartenders, it is common practice to stir the drink instead of shaking it before pouring into a chilled glass. In the olden days, it had to be done to avoid the froth that formed (and with whiskey and vermouth, it may take some time to go away) but these days, the alcohol production is far more refined and has less of the very fine pollutants that cause the froth in the first place.
The origin of this classic drink is a little confusing. It was either made by a bartender called Black in Manhattan, New York (Broadway, to be specific) in the 1860s or by Dr. Iain Marshall at the Manhattan Club in New York in the 1870s.
In this, I used Southern Rye Whiskey, Gallo Vermouth and Peychaud’s bitters.
