Drinks

Down the drink

Down the drink

Posted by on March 31, 2014 in Drinks | 0 Comments

The first two weeks in April, we go thirsty. The missus will miss her coffee the most. I will miss it, too, but also the tea, the delicate Darjeeling, the black Scottish breakfast that I doctor with milk and sugar, the lapsang souchong that takes me back.

Mmm … that’s good coffee

Mmm … that’s good coffee

What we fathomed were tedious hours could not have been more than several minutes, with my mother and father and sometimes their friends doing their best to ignore our pleas while savoring the black depths of a hot cup of, what … Hills Brothers? Folgers? Maxwell House?

Hit ’em with your best Shot

Hit ’em with your best Shot

To perhaps understand how a guy can become so determined about single origins, consider Brian Franklin in one of his earlier roles, in an almost unimaginable time before coffee.

I see Red

I see Red

A Perci Red pourover on a Tuesday morning is a gift, in any season. In the spirit of a spring-like December, it’s manna from coffee heaven. Gone, for now, at least in this roast, is the Belgian chocolate chaser I got last week. In its place, a meaty, citrusy serenity, and a late suggestion of cinnamon toast.

A bean to pick

A bean to pick

The beans are picked from Gesha plants (an Ethiopian variety) rooted in Panamanian soil. All of which must matter, and does.

That’s the spirit

That’s the spirit

Lastly, certainly not leastly, we sampled Mackinlay’s Rare Old Highland Malt Whisky—the malt meant to replicate the whisky Sir Ernest Henry Shackleton carried onboard the Nimrod during the British Antarctic Expedition of 1907-09.