5 August
2017
5 August
2017
How did that come around? – “Lion’s share”
While trying to learn about the phrase, I learnt something that surprised me – we actually use the phrase in an incorrect way! We always think of this phrase as “majority share” or a “large proportion”. However, this is not how it was meant to be.
The origins of this phrase goes back to Aesop’s fables. While there are various versions of it – they all lead to the same thing – after the lion and two of his subjects (the animals vary in different versions and in certain versions there are three other animals who accompany him) got all the kill from their hunting session, the lion did the sharing of the food by essentially staking claim to the entire food collection – in parts by logic, in parts by power and in parts by instilling fear. For example, in the more popular and the oldest version, the lion claimed the first one-third since he was the king, the second thirds was to be assigned to him by the other two since he was a partner and the last third would be his since bodily harm would come to anybody who touched it.
The moral of the story was that partnership between two that vary immensely in power is never going to be trustworthy.
Therefore a “lion’s share” is actually meant to say “the whole of it”.
I have not been able to figure out yet, how the modern day version of “a majority share” came about.
4 August
2017
From the bartender’s corner – Akori London Fog
Last Sunday, I wanted to try out one last cocktail with the Akori gin. Back in March, I had liked a London Fog that I had made with the Ophir gin. To keep up the Oriental angle, tried a London Fog (with the Akori gin). The results were very different. I did not like the cocktail much at all. Also, I had used the “pour on crushed ice” style that certain mixologists had suggested. Realized that I am not a big fan of that style at all.
In any case, if you wish to try this at home, this is a rather simple concoction of gin and Pastis (or alternately Absinthe). The aniseed overwhelmed the nose and length. The palette was very flat (and I think that is what turned me off).
4 August
2017
Catching up with a very interesting friend…
Two long days of bank meetings were done. All my friends had left by the late evening flights. I, of course, counted myself to be lucky since all the evening flights out of La Guardia were frightfully delayed due to weather. Needless to say, my friends had the last laugh this morning. Five hours after my scheduled departure time, I am yet to take off in the air.
In any case, after seeing my friends off, I took a chance and called a person I knew long long time back. He was the chairman of a company that I had worked in. I had always admired his ability to understand businesses and in general, his IQ level. Over the years, our relationships were mostly reduced to me sending birthday messages, for he seemed to be always in some other corner of the world jet setting as usual.
I lucked out this time though. He was in New York city and had half an hour. In fact, he was kind enough to push out his meeting for the evening to spend a little more time with me.
It was amazing talking to Frans Van Schaik and learning about his ventures. His life is one of the most interesting ones that I know. He has taken multiple years off from work to chase his passions, he has run large companies, he has led software companies, has led companies that set up manufacturing facilities in Africa, has raised a grass-fed beef farm north of Vermont and so on. All sorts of different expriences in professional and personal life.
It was just great seeing him after such a long time. We also caught up on some of our old friends – Marcia, Jean-Yves, Jonathon, Sean ….
4 August
2017
Meeting a colleague after a decade and a half…
We had just finished our bankers meetings for the day in New York City. Our entire team came back to the hotel and we settled down for a quick drink at the hotel bar. Out of a whim, I called up Vipul, who I recollected had moved to the New York area long time back. Guess what? He was in office and his office was literally a block away!!!
We managed to meet for some time before he left for home. The surprise for him was Anand – who was also with me in our meetings. In fact, all three of us had worked together for a few years a decade and half back…
4 August
2017
Should be an effective warning….
3 August
2017
Favorite place to run in…
1 August
2017
From the bartender’s corner – Akori Pegu Club
Pegu Club derives its name from the Pegu river in Burma. This goes back about a hundred years back. Burma was a big hub of activity for the British. In Rangoon (the capital has been renamed to modern day Yangon), one of the most exclusive clubs was called Pegu Club where the rich and the aristocrats hob nobbed. This gin based drink was the cocktail de jure there…
This has gin (I used Akori), Orange Curacao, lime juice, Angostura bitters and some orange bitters.
30 July
2017
100 miles done for this month…
29 July
2017
From the bartender’s corner – Ampersand
This is one of those equal parts cocktails like Negroni. I had not heard about this before – so I tried to read up the literature behind it. Unfortunately, there does not seem to be a lot written about this. There is a mention of this drink back in 1935 in a cocktail book. So, we know it predates that date. And the best of sources suggest this probably started with some bar in New York City.
The traditional drink uses Tom Gin. I went with the London Dry style (Akori) that I am still experimenting with. The traditional recipe also calls for Brandy which is what I have used. But I note that many of the modern recipes seem to go with Cognac instead of Brandy. Sweet Vermouth and ORange Bitters rounds up the rest of the ingredients.
Not so strong in the palette, it surely hits a little later. Also, the nose is decidedly orange. In the length you can certainly detect the brandy.
