Dan and I got married.  It was a pretty awesome party. I’m sorry we couldn’t invite all of our friends and family, but I’m thrilled that those who did come made it a great night.

I didn’t take enough photos so please post yours if you get the chance.  Some of these are more blurry than I would normally share (it was really dark in there) but I didn’t have a lot to choose from.

More tagged as dfalywedding on Flickr.

There’s a good article on Accidental Hedonist about the history and revival of rye whiskey. On the one hand, I order rye all the time, so the conceit that it’s been lost is a little surprising. On the other hand, I have no real idea what rye (as opposed to bourbon) tastes like, since I order rye in the context of rye cocktails and never drink it straight.

We just bought a replacement bottle of Old Overholt but I’m definitely tempted by Old Potrero 18th century, in which case I will definitely know what it tastes like because that is not cocktail-level stuff. I may, however, hate it.

In other booze news I finally made it to NYC’s Death & Company on Friday, and while I enjoyed my two cocktails (unlisted on the website), I’m still plenty happy to patronize Green St.

Our second trip to Green Street Grill:

Liza: English Channel
Cava, Pimms #1, yellow Chartreuse
Delicious, plus hey, Pimms.

Dan: Toronto
Rye, Fernet-Branca, simple syrup, bitters
Dan liked it, and I liked it more than previous Fernet-Branca experiences. Fernet-Branca reminds me of some very specific mentholated liquid cold/cough medicine I had to endure as a child but I can’t remember the brand. It was even the same sour-apple green color. It does not make me feel like partying so much as pulling a blanket up to my chin and watching Dallas.

Liza: Air Mail
Cava, rum, honey, lime juice
I felt bad that I made the bartender/owner open a whole bottle of cava on a Sunday night so I ordered a second drink with it. This was lighter than the first, but a good pairing with dinner — acorn squash, spaetzle, kale.

Dan: Hague
Bourbon, green Chartreuse, dry Vermouth
“Excellent,” but Dan feels that green Chartreuse tends to dominate whatever drink it ends up in.

Liza: De le Louisienne
Rye, Benedictine, sweet Vermouth, Peychaud’s bitters
I’m totally into rye lately, and this was great. I hate anise in general and I was a little put off when I first smelled the Benedictine, but it was really smooth in the final product. I debated getting a third drink at all but I’m glad I did.

Dan: Fort Washington Flip
Whole egg, applejack, Benedictine, maple syrup
After the last visit we swore that we’d get an egg-based drink, and T— and J— insisted that this be the one we get, so Dan got it. I’m a big fan of eggnog so I wasn’t afraid of the whole egg, and overall it was a lot lighter than a typical nog. Sweet and dessert-y, I’m glad we got it last instead of first.

What I had considered trying but didn’t was something with calvados, to compensate for our Saturday night calvados mishap which I will forever remember by its re-christened name, “Grandma’s Sofa.” I’m pretty sure brandy isn’t supposed to smell like moldy upholstery.

Tonight, following a suggestion that A— wrote on the internet, we went to The Green Street Grill for cocktails and dinner. As I’d been directed I requested a cocktail made with Bittermens Bitters — specifically the Xocolatl mole bitters. The bartender (featured here on a page on the internet) made me the same drink that my friend R— got when making a similar request which she later wrote about on the internet.

While at the restaurant, we ran into T— and J—, who I know from the internet.

Upon arriving at home, I looked up the drink and discovered that someone else I know entirely via the internet wrote a short comic about making it.

Here is the drink, which you are reading about on the internet:

The Twentieth Century

1 1/2 ounces (4.5 cl.) gin
3/4 ounce (2 cl.) Lillet Blanc
3/4 ounce (2 cl.) light creme de cacao
3/4 ounce (2 cl.) fresh lemon juice

Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lemon twist.

(Recipe via Wikipedia, a site on the internet for counterfactual information.)