tag:blogger.com,1999:blog-59005410842750550282024-03-13T12:59:36.659-04:00Grade "A" FancyGrade "A" Fancy is the smart New Yorker's guide to smart New York, the foe of the faddish, delivering the big city, distilled and decanted by Karen McBurnie and Jon Hammer.<br>
<a href="http://www.twitter.com/GradeAFancyMag"><img src="http://twitter-badges.s3.amazonaws.com/follow_me-b.png" alt="Follow GradeAFancyMag on Twitter"></a>the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-5900541084275055028.post-32830431692699192072023-12-28T12:04:00.000-05:002023-12-28T12:04:27.695-05:00Beyond the Valley of the Ultra Blitzen<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQNYy0JZDyzzrU8FKA6ISwbQFiPnCyOggX71KDqgtP6EUfMriw0-hd3QCh8mJ_bnFsviUzFa2rAzYanqFAzRO1jqTJ7-u6RfTIbbkD2Yq5FMM6WIDolU2s7fRGsKPRvCMtOOWCHM8O65dOhCHIRCVVH3yeSFc1_gW_8wXjZfM5eFmsku1EWK1ISrKcHqJ/s2875/IMG_9578.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2875" data-original-width="1721" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQNYy0JZDyzzrU8FKA6ISwbQFiPnCyOggX71KDqgtP6EUfMriw0-hd3QCh8mJ_bnFsviUzFa2rAzYanqFAzRO1jqTJ7-u6RfTIbbkD2Yq5FMM6WIDolU2s7fRGsKPRvCMtOOWCHM8O65dOhCHIRCVVH3yeSFc1_gW_8wXjZfM5eFmsku1EWK1ISrKcHqJ/w240-h400/IMG_9578.jpeg" width="240" /></a></div><br /><p></p><p>You heard it first on the Fool's Paradise with Rex programme on WFMU. Here is your recipe for the official Grade "A" Fancy holiday cocktail for 2023 —<br /><br /></p><h1 style="text-align: center;"><span style="color: #cc0000;">Beyond the Valley of the Ultra Blitzen</span></h1><p style="margin-left: 40px; text-align: left;">Ingredients:<br /></p><div style="margin-left: 80px; text-align: left;">1 oz. Flor de Caña 4 Extra Seco Rum<br />1 oz. Cocci Americano Aperitif<br />1/4 oz. Verino Mastiha Antica liqueur<br />2 tsp. cava </div><p style="margin-left: 40px; text-align: left;">Garnish:</p><p style="margin-left: 80px; text-align: left;">red apple<br /></p><p style="text-align: left;">Stir first three liquids over ice; strain into a cocktail glass. Add cava. For garnish, depending on the size of the apple, and your glass, cut a slice or triangular half slice and slide it into glass. (Yes, we sat the garnish on the rim to make it pretty for the photo, but to get the best of both ingestibles, you want the apple to bob in the glass to absorb some of that aromatic broth. They're perfect together.)<br /><br />Shopping: If you're in NYC all the boozes can be found at Astor Wines & Spirits: the Nicaraguan rum, French aperitif, Greek liqueur, and Spanish cava. Then just a short walk up to the greenmarket for a fresh apple. <br /><br />Bottle notes: the light, dry rum, the sweet/bitter Cocchi, and Spanish bubbly will probably be familiar territory. The liqueur was new to us and pretty exciting, which is why we worked this year's cocktail around its heady floral and herbal notes. The ingredient mastiha, also called mastic, is made from the resin of a variety of evergreen bush found only on the isle of Chios. It's used in baking, for a natural chewing gum, and is said to have medicinal properties. Lots more online, should you choose that rabbit hole.<br /> </p><div class="gmail_default" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; font-family: "trebuchet ms", sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileFI8ZAT5arpWUc2nCwNwa_NQl55rvl_cJ2wdvuZkG_XxxZCCXOpwMG65MBdVBxuHuFQNBGFzoPV0-TkaRuFHT7UQH-6MojtRRTpiz4HMj3fQoNl1Sf-03OJQiSUAMQdz6TpDGVkUZs2FV6p9WXn8y5gdHTFk54L_9XJQ1V3Ia1pn29FnSbQefpYoTmtB/s3312/IMG_9575.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3312" data-original-width="2358" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileFI8ZAT5arpWUc2nCwNwa_NQl55rvl_cJ2wdvuZkG_XxxZCCXOpwMG65MBdVBxuHuFQNBGFzoPV0-TkaRuFHT7UQH-6MojtRRTpiz4HMj3fQoNl1Sf-03OJQiSUAMQdz6TpDGVkUZs2FV6p9WXn8y5gdHTFk54L_9XJQ1V3Ia1pn29FnSbQefpYoTmtB/w456-h640/IMG_9575.jpeg" width="456" /></a></div><br /> </div><p> </p>the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-66634700580814780292023-12-20T10:26:00.001-05:002023-12-20T10:27:58.517-05:00Shake Up the Airwaves <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4v9-nsq8Mn77tDYVUfSKNfPHHuzxNurnUcQsnRS4G9_yJA03S2nyI2R8WkmcoTyjdWujFrnrkmxdqFZo1yGvQeVStDl5VvDY-y7Z_yUmiu_77JnYvezWDb4ZIJvdm78StmI-sjqxcOvA0L2tD0jLf8o3xhYr5SfF1hsaRNbC1NoRJnNQ_UA0oVrnmlCog/s454/radio-tower.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="454" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4v9-nsq8Mn77tDYVUfSKNfPHHuzxNurnUcQsnRS4G9_yJA03S2nyI2R8WkmcoTyjdWujFrnrkmxdqFZo1yGvQeVStDl5VvDY-y7Z_yUmiu_77JnYvezWDb4ZIJvdm78StmI-sjqxcOvA0L2tD0jLf8o3xhYr5SfF1hsaRNbC1NoRJnNQ_UA0oVrnmlCog/w353-h400/radio-tower.gif" width="353" /></a></div><br /><h1 style="text-align: center;"><span style="color: #6aa84f;">This Saturday, December 23rd </span></h1><h1 style="text-align: center;"><span style="color: #6aa84f;">Grade "A" Fancy Shakes Up the Airwaves</span></h1><p>That year just plodded by, didn’t it? But it's almost over, so rejoice! It is holiday time, and as tradition dictates, we join your host of hosts, Rex, to celebrate the American Novelty Songbook in peerless <a href="https://wfmu.org/playlists/FP">Fool's Paradise</a> fashion, spinning more zany holiday-themed novelty records than anyone might think is prudent, all at 45 rounds per minute. Speaking of rounds, have one with us! On Saturday, Grade "A" Fancy's own Chief Mixing Officer will unveil a brand new tipple specially created to mark the occasion, mixed before your very ears! This feature we like to call "Bartender of the Airwaves" is truly a milestone in broadcasting history.<br /><br />What will this year’s cocktail be? Tune on Saturday from 1 to 3pm ET when the name and recipe will be revealed. In the tri-state area, listen on the mighty WFMU 91.1 FM Jersey City and NYC, and 90.1 and 91.9 in the Hudson Valley. If you find yourself stranded somewhere in the Yukon, or behind a skyscraper, listen in real time at<a href="https://wfmu.org/"> WFMU.org</a> via the miracle of the internet. If you insist on spending the day with family the show will be archived so you'll be able to enjoy the radio hi-jinx at your leisure for years to come.<br /><br />What will you need to play the home game?<br /></p><p><span style="color: #e06666;">𝐻𝑒𝑟𝑒 𝑖𝑠 𝑦𝑜𝑢𝑟 𝑠ℎ𝑜𝑝𝑝𝑖𝑛𝑔 𝑙𝑖𝑠𝑡 (𝑐ℎ𝑒𝑐𝑘 𝑖𝑡 𝑡𝑤𝑖𝑐𝑒):</span><br /></p><div style="margin-left: 40px; text-align: left;">· Flor de Caña 4 Extra Seco Rum (dry rum from Nicaragua)<br />· Cocchi Americano Aperitif<br />· Verino Antica Mastiha liqueur (available at Astor in NYC or your local Greek</div><div style="margin-left: 40px; text-align: left;"> boozatorium)<br />· Cava (we’re using Campo Viejo Brut)<br />· One red apple<br /> <br /></div><span style="color: #e06666;"><i>Tools and Glassware:</i></span><br /><div><div style="margin-left: 40px; text-align: left;">· Mixing tin or glass<br />· Barspoon<br />· Strainer<br />· Small cocktail glass<br />· Knife<br /></div> </div><div><span style="color: #e06666;"><i>Advance Prep:</i></span><br /><div style="margin-left: 40px; text-align: left;">· Pop some cocktail glasses in the freezer, if you like.<br />· Wash your apple<br /></div> </div><div>Make a tray of ice, chill your glasses, and we'll see you Saturday. Well, you'll hear us. You know what we mean, listen in. And check this space after the show for the official recipe.</div>the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-16429785938872542792022-12-25T14:34:00.001-05:002022-12-25T14:34:54.998-05:00Impère'd Noël<p> </p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-q4JdDGwLXAlWJQ45UbxMcYPmlbrRAK5xbD8rvAbKTBJb6Agf9BolykF7-z11uh3_uSJzvBOQw618YOJVF-VvjUpA5kRWoKnoRwNBPMie1o0_4pPD5xyEglPG5VCG7MO_wYxlfzzdWP2E6ct7a7IYrqrRoSe1TXjJXAIk_06bTvlWpFi14dl9sLnSg/s2133/Noel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1915" data-original-width="2133" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-q4JdDGwLXAlWJQ45UbxMcYPmlbrRAK5xbD8rvAbKTBJb6Agf9BolykF7-z11uh3_uSJzvBOQw618YOJVF-VvjUpA5kRWoKnoRwNBPMie1o0_4pPD5xyEglPG5VCG7MO_wYxlfzzdWP2E6ct7a7IYrqrRoSe1TXjJXAIk_06bTvlWpFi14dl9sLnSg/w400-h359/Noel.jpg" width="400" /></a></div><br /><p></p><p>Our Grade "A" Fancy holiday drink for 2022 debuted live on <a href="https://wfmu.org/playlists/FP" target="_blank">Fool's Paradise featuring Rex</a> on <a href="https://wfmu.org/" target="_blank">WFMU</a>, and here's the recipe.</p><p><br /></p><div style="text-align: left;"><h2 style="text-align: left;"><span style="font-weight: normal;"><span style="color: #e06666;">Impère'd Noël</span></span> <br /></h2></div><p>For one small drink ~<br /></p><div style="margin-left: 40px; text-align: left;"> 1 ounce Hendrick's gin<br /> 1 ounce Muscat Beaumes de Venise<br /> 1/2 ounce cooled Earl Grey tea<br /> 1/2 tsp turbinado sugar 1:1 simple syrup<br /> Dash Dr. Adam Elmegirab’s Winter Spiced Bitters<br /> Garnish: cocktail cherry</div><p>𝐴𝑑𝑣𝑎𝑛𝑐𝑒 𝑝𝑟𝑒𝑝: Brew the tea, make the syrup, cool both. </p><div>𝐼𝑛𝑠𝑡𝑟𝑢𝑐𝑡𝑖𝑜𝑛𝑠: Stir first four ingredients over ice and strain into a small chilled cocktail glass. Garnish with a cocktail cherry and serve. <br /> </div><div>𝐶𝑎𝑑𝑒𝑎𝑢𝑥 𝐺𝑎𝑙𝑜𝑟𝑒!</div>the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-61271499450965503012022-12-22T12:04:00.001-05:002022-12-22T15:50:06.849-05:00Radio Hijinx This Saturday<h3 style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qilAPCuKThALSyiho4mX7V6ydd-nME30t06hF-RnqwjeH5QofEcoy9Hj0IMZcR7Mn1vMg5X-v6o9STSNzt2gX988movtCkcEi9yN0J483FYHt1BLMHzw27MaemPpktKASGu2eoNTBKmEFeTCIHu6euvuKyYEx1TbzqtTNRkDnDqpO0WFwoHRpGY1cg/s623/radio-tower.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="623" data-original-width="549" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qilAPCuKThALSyiho4mX7V6ydd-nME30t06hF-RnqwjeH5QofEcoy9Hj0IMZcR7Mn1vMg5X-v6o9STSNzt2gX988movtCkcEi9yN0J483FYHt1BLMHzw27MaemPpktKASGu2eoNTBKmEFeTCIHu6euvuKyYEx1TbzqtTNRkDnDqpO0WFwoHRpGY1cg/w353-h400/radio-tower.gif" width="353" /></a></div><br /></h3><h2 style="text-align: left;"><span style="color: #6aa84f;">Christmas Eve-ternoon, Saturday, December 24<br /></span></h2><h2 style="text-align: left;"><span style="color: #6aa84f;"><span style="font-family: inherit;">Grade "A" Fancy Shakes Up the Airwaves<br /></span></span></h2><span style="color: #6aa84f;"> </span><p style="text-align: left;"><br />Yes, children, it's time once again for your host and mine, Rex, to celebrate the American Novelty Songbook in peerless <a href="https://wfmu.org/playlists/FP" target="_blank">Fool's Paradise</a> style, spinning more zany holiday-themed novelty records than anyone might think is prudent, and all at 45 r.p.m. As tradition dictates, Grade "A" Fancy's own Chief Mixing Officer will unveil a brand new cup of hooch specially created to mark the occasion, mixed before your very ears! This feature we like to call "Bartender of the Airwaves" is truly a milestone in broadcasting history.</p><p style="text-align: left;">What will this year’s cocktail be? Tune on Saturday from 1 to 3pm ET when the name and recipe will be revealed. In the tri-state area, listen on the mighty WFMU 91.1 FM Jersey City and NYC, and 90.1 and 91.9 in the Hudson Valley. If you find yourself stranded somewhere in the Yukon, or behind a skyscraper, listen in real time at<a href="https://wfmu.org/"> WFMU.org</a> via the miracle of the internet. If you insist on spending the day with family the show will be archived so you'll be able to enjoy the radio hi-jinx at your leisure for years to come.</p><p style="text-align: left;">What will you need to play the home game?</p><p style="text-align: left;"><span style="color: #e06666;">𝐻𝑒𝑟𝑒 𝑖𝑠 𝑦𝑜𝑢𝑟 𝑠ℎ𝑜𝑝𝑝𝑖𝑛𝑔 𝑙𝑖𝑠𝑡 (𝑐ℎ𝑒𝑐𝑘 𝑖𝑡 𝑡𝑤𝑖𝑐𝑒):</span></p><ul style="text-align: left;"><li>Hendricks Gin</li><li>Muscat de Beaumes de Venise - a lightly sweet Muscat wine from the southern Rhône</li><li>Earl Grey tea – you’ll want to pre-brew a cup and cool it, baby</li><li>Dr. Adam Elmegirab's Winter Spiced Bitters</li><li>Turbinado sugar (such as Sugar in the Raw) 1:1 simple syrup</li><li>cocktail cherry for garnish <br /></li></ul><div style="text-align: left;"><span style="color: #e06666;"><i>Tools and Glassware:</i></span><br /></div><ul style="text-align: left;"><li>Mixing tin or glass</li><li>Strainer</li><li>Barspoon</li><li>Small cocktail glass <br /></li></ul><div style="text-align: left;"><span style="color: #e06666;"><i>Advance Prep:</i><br /></span></div><ul style="text-align: left;"><li>Brew a cup of Earl Grey tea<br /></li><li>Prepare syrup 1:1<br /></li></ul><p style="text-align: left;">Make a tray of ice, chill your glasses, and we'll see you Saturday! Well, you'll hear us. You know what we mean, listen in. And check this space after the show for the official recipe.</p><p style="text-align: left;"><br /></p> <p style="text-align: left;"><br /></p>Grade "A" Fancyhttp://www.blogger.com/profile/17281571169895250252noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-1110265903790646042021-12-26T13:47:00.000-05:002021-12-26T13:47:56.325-05:00Ice Station Reindeer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjK3_m77-YkJscVwnHGbjQECpuBQTQMEugkw0f_QWPmQEX6h7n3tNGSwQXBZQIOlbFMscHkyAwWzU_3UNYwBk_u0K7aCThHMw_3vC07tIJQ222L5W9TH0fA8tkEso5Kd0id8IxH21NfQuw_WFsmQGEYrdDpeznGvxgQjGk86pf8EKP0JoNErv8_lyVqFw=s3588" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3588" data-original-width="2958" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjK3_m77-YkJscVwnHGbjQECpuBQTQMEugkw0f_QWPmQEX6h7n3tNGSwQXBZQIOlbFMscHkyAwWzU_3UNYwBk_u0K7aCThHMw_3vC07tIJQ222L5W9TH0fA8tkEso5Kd0id8IxH21NfQuw_WFsmQGEYrdDpeznGvxgQjGk86pf8EKP0JoNErv8_lyVqFw=w330-h400" width="330" /></a></div><p style="text-align: left;">And here it is, folks <br />Our original <span style="color: #93c47d;">2021 FOOL’S PARADISE HOLIDAY DRINK</span><br /></p><h3 style="text-align: left;"><span style="color: #9fc5e8;"><span>ICE STATION REINDEER</span></span></h3><p style="text-align: center;"></p><p>Ingredients:<br /></p><div style="margin-left: 40px; text-align: left;">2 oz tequila<br />1 oz pineapple juice<br />1/2 oz grapefruit juice<br />1/2 oz Noilly Prat rouge vermouth (or similar quinine-forward sweet red vermouth)<br />1 barspoon absinthe<br />1 barspoon agave syrup<br />1 egg white<br />a few drops of Bitter Truth Jerry Thomas Bitters<br />tiny pinch of salt<br /></div><p>Garnishes:</p><div style="margin-left: 40px; text-align: left;">a few drops of Angostura bitters<br />grapefruit peel<br /></div><p style="text-align: left;">In advance:<br /></p><div style="margin-left: 40px; text-align: left;">Chill glasses – It’s a big drink, so one 5-6 ounce cocktail glass, or two coupes<br />Squeeze grapefruit juice<br />Separate an egg (Reserve the yolk for challah or babka or any other use)<br /></div><p style="text-align: left;">When you're ready to go:<br /></p><div style="margin-left: 40px; text-align: left;">Add all ingredients except garnishes into the mixing glass. <br />Add ice.<br />Shake shake shake the drink in a Boston shaker (the two-piece thingy) and strain. A <a href="https://talesofthecocktail.org/techniques/why-reverse-shake-yields-perfect-egg-white-foam/" target="_blank">reverse shake</a> is recommended to best fluff up your meringue.<br /></div><p style="text-align: left;">Pour the mixture into your pre-chilled glass or glasses. With a dropper or a small spoon, top the foam with a few decorative drops of Angostura bitters. Squeeze a piece of grapefruit peel over the glass to express the fragrant oils; twist the peel into the drink, and serve.<br /><br />And to all a good night!<br /><br /></p><span><a name='more'></a></span>the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-20441060110673725042021-12-22T13:20:00.002-05:002021-12-22T13:34:01.243-05:00Tune In Saturday<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgEvVG_UekTgi1W0FvjTpKnhE7Ehqdblj1U8q3yt1GHy3h59vvsJTXNXlHEyFfb7sUYfufjYXvOKxcdcLoURwrJukS5j8XwQTh5YFptcc2cZP8YhDkOIP0QENg7W3Jbl_4uqkr3GV5F0qqFROsYPgxzjbO3t9XSnkUW9WafozxSJvD8cTCuw06T3HqZwA=s623" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="623" data-original-width="549" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgEvVG_UekTgi1W0FvjTpKnhE7Ehqdblj1U8q3yt1GHy3h59vvsJTXNXlHEyFfb7sUYfufjYXvOKxcdcLoURwrJukS5j8XwQTh5YFptcc2cZP8YhDkOIP0QENg7W3Jbl_4uqkr3GV5F0qqFROsYPgxzjbO3t9XSnkUW9WafozxSJvD8cTCuw06T3HqZwA=w353-h400" width="353" /></a></div><p></p><p><br /><br />This Saturday, December 25th, 2021, Grade "A" Fancy shakes up the airwaves, cocktail style.</p><p>In what we hoped <i>wouldn’t</i> become a holiday tradition, this year's <a href="http://www.wfmu.org/FPWR/" target="_blank">Fool's Paradise</a> holiday party on the mighty WFMU will be a remote affair. This time we weren’t banned from the studio for subversive behavior or destructive twisting, it is the social distancing requirements, honest. That’s what Rex told us anyway.<br /><br />It's always an event when our host Rex celebrates the American Novelty Songbook in true Fool's Paradise style, spinning more zany holiday-themed novelty records than anyone might think is prudent, and all at 45 r.p.m. Grade "A" Fancy's own Chief Mixing Officer will once again unveil a brand new cup of hooch specially created to mark the occasion, mixed before your very ears! This feature we like to call "Bartender of the Airwaves" is truly a milestone in broadcasting history. <br /><br />What will this year’s cocktail be? Tune on Saturday from 1 to 3pm ET when the name and recipe will be revealed. In the tri-state area, listen on the mighty WFMU 91.1 FM Jersey City and NYC, and 90.1 and 91.9 in the Hudson Valley. If you find yourself stranded somewhere in the Yukon, or behind a skyscraper, <a href="http://wfmu.org/wfmu.pls" target="_blank">listen</a> in real time at <a href="http://wfmu.org/" target="_blank">WFMU.org</a>, via the miracle of the internet. If you insist on spending the day with family the show will be archived so you'll be able to enjoy the radio hi-jinx at your leisure for years to come.<br /><br /><br />What will you need to play the home game?<br /><br />Here is your shopping list (check it twice):<br /><br /></p><div style="margin-left: 80px; text-align: left;"><b>Tequila</b> – the blanco variety and preferably nothing too smooth<br /><br /><b>Noilly Prat rouge vermouth</b> – or a similar spicy and quinine-forward red vermouth<br /><br /><b>Absinthe</b> – we used Vieux Pontarlier<br /><br /><b>Grapefruit</b> – one<br /><br /><b>Pineapple juice</b><br /><br /><b>Egg</b> – one<br /><br /><b>Agave syrup</b><br /><br /><b>Angostura Bitters</b><br /><br /><b>Bitter Truth Jerry Thomas Bitters</b><br /></div> <div> </div><div>Chill your glasses and we'll see you Saturday! Well, you'll hear us. You know what we mean, listen in. And check this space after the show for the official recipe.<br /></div>the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-89252142544179895612020-12-16T16:00:00.002-05:002020-12-19T14:51:24.292-05:00It's a Holiday Tradition<span style="color: red;"><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; font-size: 13pt; font-style: italic; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Welcome to the Weird Winter Wonderland of 2020.</span></b></span></span><p><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></b></span></p><p><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></b></span></p><p style="text-align: left;"><span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_puKmSO5k-rsAyb0Mymzsmsugn3hc3Zx_A-Z2n_GZ9xkeqjQ2LOyiSPXtj9EiFZGia0G1bIavgpRZDOz5wTwu-S80BjdKgdKvXkAfJ2L_DYiBYDX9-yaU9nDHXZ9QRIIreix24tuURtD9/s2048/92FEAA41-6DE8-4390-A049-34F511476FB4.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1378" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_puKmSO5k-rsAyb0Mymzsmsugn3hc3Zx_A-Z2n_GZ9xkeqjQ2LOyiSPXtj9EiFZGia0G1bIavgpRZDOz5wTwu-S80BjdKgdKvXkAfJ2L_DYiBYDX9-yaU9nDHXZ9QRIIreix24tuURtD9/w430-h640/92FEAA41-6DE8-4390-A049-34F511476FB4.jpeg" width="430" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></b></span><p></p><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="color: red;"><span style="font-size: large;"><i><b><span><span style="caret-color: rgb(0, 0, 0); font-variant-caps: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">UPDATE!</span></span></span></b></i></span></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></b></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">And here it is—our Grade “A” Fancy original holiday cocktail for 2020, as debuted live on the Fool's Paradise program featuring Rex on WFMU:<br /> <br /></span></b></span></p><blockquote><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">𝙅𝙄𝙉𝙂𝙇𝙀𝘿<br /><blockquote>𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:<br />2 oz blended Scotch<br />½ oz Lazzaroni Amaretto<br />¼ oz Cynar<br />¼ oz orange juice<br />Dash of Bitter Truth Jerry Thomas’ Own Decanter Bitters<br />2-4 raspberries</blockquote><br />𝘏𝘰𝘸 𝘛𝘰: Crush one raspberry in your shaker. Add ice, and the liquids; shake well and double strain into a chilled cocktail glass. Garnish: 1-3 raspberries in the glass.<br />𝘛𝘩𝘦 𝘊𝘩𝘳𝘪𝘴𝘵𝘮𝘢𝘴 𝘳𝘶𝘴𝘩 𝘪𝘴 𝘰𝘯!</span></b></span></blockquote><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">––––––––––––––––––––––––––––––––––––– </span></b></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This Saturday, December </span><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">19th</span><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, tune in to the </span><a href="http://wfmu.org/FPWR/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fool's Paradise</span></a><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> program on the Fun 91, </span><a href="https://wfmu.org/" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">WFMU</span></a><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> for the holiday tradition the kids all cry for, when your deejay Rex hosts a way-out office party on the air featuring more zany holiday-themed novelty records than anyone might think is prudent. But wait—there’s more. Grade "A" Fancy's chief mixing officer Karen, your the Radio Bartender, will unveil a brand new cocktail shaken up specially for the occasion.</span></b></span></p><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What will it be? Tune on Saturday from 1 to 3pm ET on the mighty </span><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">WFMU 91.1 FM Jersey City, and 90.1 in the Hudson Valley. If you find yourself stranded somewhere in the Yukon, you can </span><a href="http://wfmu.org/wfmu.pls" style="text-decoration: none;" target="_blank"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">listen</span></a><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> in real time at WFMU.org, via the miracle of the internet. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What will you need to play the home game? </span></p><p><span style="background-color: transparent; font-size: 13pt; font-style: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Here is your shopping list (check it twice):</span></p></b></span><ul style="text-align: left;"><li><h4>Scotch (a blended one; Famous Grouse is good, and Ballantine's is terrific—their bottle still looks like the bellboy brought it up)</h4></li><li><h4>Amaretto (Lazzaroni brand suggested)</h4></li><li><h4>Cynar bitter liqueur<br /></h4></li><li><h4>Bitter Truth Jerry Thomas’ Own Decanter Bitters</h4></li><li><h4>an orange (for juice)</h4></li><li><h4>2-4 raspberries</h4></li></ul><span><b id="docs-internal-guid-251dfda1-7fff-665a-8ddf-6d03023f2d60" style="-moz-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></b></span><p>We'll see you Saturday! Or you'll hear us. You know what we mean, listen in already. And check this space after the show for the official recipe.</p><h4 style="text-align: left;"><span style="color: red;"><i>...and to all a good night!</i></span><br /></h4><p></p>the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-57521445281953934412020-07-07T15:24:00.000-04:002020-07-07T18:03:35.177-04:00Be the Toast of the Remote Hosts<div class="separator"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPIdRZIxDKdScgfEM6KBmmRp0APoS181Gj1OdoheZ8I0iNoY-MWLT62ZGmfSqZ4A9LOUyGjKn7iVKY7mn7C-Mw_eShjSN4ecgnCFdaDf7FfyJNGFeFQracLRWAt7Ly0V0N-i5HU4kSUyu/s2617/Insider+cover.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2617" data-original-width="1700" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPIdRZIxDKdScgfEM6KBmmRp0APoS181Gj1OdoheZ8I0iNoY-MWLT62ZGmfSqZ4A9LOUyGjKn7iVKY7mn7C-Mw_eShjSN4ecgnCFdaDf7FfyJNGFeFQracLRWAt7Ly0V0N-i5HU4kSUyu/w406-h625/Insider+cover.png" width="406" /></a></div><div><br /></div>Friends, we'll admit it. The New Reality has become problematic. In a word: bleccch.<br /><br /><font face="inherit">One bright spot has been the digital cocktail parties we’ve attended with our pals, acquaintances, and friends of friends. In the ancient past, Ma Bell had a slogan promoting its long-distance service that went, “It’s the next best thing to being there.” The Zoomies and the Facetymes aren’t exactly that, but they’re all we got. Since remotely socializing seems to take up a such an important hunk of our lives now, the staff of Grade “A” Fancy took quill to electro-parchment and created a little something on the subject. The result is our instructional booklet, <i><b><font color="#d52c1f"><a href="https://www.etsy.com/listing/820558522/do-you-want-to-be-the-toast-of-the?ref=shop_home_active_1" target="_blank">(The insider’s guide on how to be) The Toast of the Remote Hosts</a></font>.</b></i></font><b><br /></b><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZtTwfB2yNqalXNQvcef8gKMCGY1_NjhsWb6MJndC80YFU2TJD6Av928TVVTMFDnoShGbw73i0BUkzI1-FD0b_eqsV8a6gAhEM8YVAsN2QP_1I96cDJ245CHxizg5EE_4DbHe3u3yYM2u/s1544/toastpic3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1544" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZtTwfB2yNqalXNQvcef8gKMCGY1_NjhsWb6MJndC80YFU2TJD6Av928TVVTMFDnoShGbw73i0BUkzI1-FD0b_eqsV8a6gAhEM8YVAsN2QP_1I96cDJ245CHxizg5EE_4DbHe3u3yYM2u/w256-h199/toastpic3.jpg" width="256" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEian_bzUVrEn-WrtUF69q8ahVfS0kRfNV4bgpAFLGDia5rXVljKya_iKc096ypCioT1dbJO3FqxGla-Nl09mI_3BcowRH9zYA5eDmlcJ6-o7KJNTnraPuQ001zvokFdIGZI2PbfBc7V_Mmw/s1544/toastpic2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1151" data-original-width="1544" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEian_bzUVrEn-WrtUF69q8ahVfS0kRfNV4bgpAFLGDia5rXVljKya_iKc096ypCioT1dbJO3FqxGla-Nl09mI_3BcowRH9zYA5eDmlcJ6-o7KJNTnraPuQ001zvokFdIGZI2PbfBc7V_Mmw/w256-h191/toastpic2.jpg" width="256" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVF5IiHyQeFbn8WdyYAfq3V9aKZHfLgevNwZGfvGti5lhTigDdy8Yjhth6dAFCvMEBA4Z7hceOzxn_yrqvJzKAiP3us4Ovb9RcgKg_UJ_SaqRe_75zX9EQzE1HqVm4mNRcJ5QFN_EYf9k/s1541/toastpic4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><div><font face="inherit"><br /></font></div><div><font face="inherit"><br /></font></div><div><font face="inherit">How do I host one myself? you ask. Our new all-original pamphlet gets right to the heart of the matter, with twenty-four stylishly illustrated pages full of tips to make your next remote happy hour a smashing success. You will learn how to keep the conversation flowing, spot trouble before it can derail the fun, and you’ll pick up some basic cyber-etiquette, if you dare—all to help you become the remote host with the most. There are hints on how to keep things interesting while the quarantine drags on, and even a few cocktail suggestions—it’s a truly unique booklet chockablock with entertainment value.</font></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYpEo4nr914hE4yOXGM0Uvb3i18Cq5iCJAqEHX8uxSE9UjjbFeNtVdNhoBcWCvLxAiFOW5gxkP2E7PLvop6juKOa79-Dt2E8oxZdGGbRlOPN44aNaeK3WqnG7t4Z1b2wA9kYh1StgeMSC/s1541/toastpic4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1197" data-original-width="1541" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYpEo4nr914hE4yOXGM0Uvb3i18Cq5iCJAqEHX8uxSE9UjjbFeNtVdNhoBcWCvLxAiFOW5gxkP2E7PLvop6juKOa79-Dt2E8oxZdGGbRlOPN44aNaeK3WqnG7t4Z1b2wA9kYh1StgeMSC/w256-h199/toastpic4.jpg" width="256" /></a></div><div><br /><br /><font face="inherit">Printable download now available in the <a href="https://www.etsy.com/listing/820558522/do-you-want-to-be-the-toast-of-the?ref=shop_home_active_1" target="_blank">Etsy shop.</a></font></div>the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-10259062707371558122019-12-22T13:06:00.000-05:002019-12-29T13:00:17.280-05:00Tipsified Vixen<br />
For the home hobbyist, here is the recipe for our 2019 <a href="http://www.wfmu.org/playlists/FP" target="_blank">Fool's Paradise</a> holiday cocktail.<br />
<br />
<h2 style="text-align: center;">
<span style="color: red;">Tipsified Vixen</span> </h2>
<blockquote class="tr_bq">
<blockquote class="tr_bq">
2 oz pisco (we liked BarSol Quebranta) <br />
1 oz Italian sweet vermouth<br />
Generous ¼ oz Giffard Banane du Brésil <br />
¼ oz orange juice (or Mandarin, better yet)<br />
¼ oz grapefruit juice (or all orange or Mandarin)<br />
½ tsp uncooked simple syrup (or to taste, depending on juices)<br />
Dash Fernet-Branca<br />
5 coffee beans (reserve 3 for garnish)</blockquote>
<br />
Give two coffee beans a slight crack. Add the two beans to a shaker with all liquids and shake until icy cold. Double strain into a chilled cocktail glass and float 3 whole coffee beans atop.</blockquote>
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Thanks to our genial host Rex and the entire cast of celebrity guests for making the annual office party a gas! Here is the <span id="goog_1648488592"></span><a href="http://www.wfmu.org/playlists/shows/90228" target="_blank">archived program</a> <span id="goog_1648488593"></span>if you missed the fun.the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-31264422951649463122019-12-19T12:28:00.000-05:002019-12-19T12:28:04.935-05:00See What the Elves in the Backroom Will Have, Bartender<div class="separator" style="clear: both; text-align: center;">
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<h4>
<span class="userContent">It's that time again! </span></h4>
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<span class="userContent">This Saturday, December 21, tune in to the <a href="http://wfmu.org/FPWR/" target="_blank">Fool's Paradise</a> program on the mighty <a href="https://wfmu.org/" target="_blank">WFMU</a> for everyone's favorite radio sight gag,</span><span class="userContent"> </span><span class="userContent">the holiday tradition the kids all cry for, as ace jock Rex hosts a way-out office party live on the air featuring </span><span class="userContent"><span class="userContent"><span class="text_exposed_show">t</span></span><span class="userContent"><span class="text_exposed_show"><span class="userContent"><span class="userContent"><span class="text_exposed_show">he zaniest holiday-themed novelty records and on-air gift giving with a cast of celebrity merry-makers</span></span></span></span></span>. Grade "A" Fancy's chief mixing officer Karen, your the Radio Bartender, will unveil a brand new cocktail cooked up specially
for the occasion<span class="text_exposed_show">.</span></span><span class="userContent"><span class="text_exposed_show"><span class="userContent"><span class="userContent"><span class="text_exposed_show"></span></span> </span></span></span><br />
<br />
Tune in Saturday from 1 to 3pm on the <a href="http://wfmu.org/" target="_blank">Fun 91!</a>
In the New York City area it's WFMU 91.1 FM Jersey City, and 90.1 in
the Hudson Valley. If you find yourself snowed in somewhere in the Yukon, you can <a href="http://wfmu.org/wfmu.pls" target="_blank">listen</a> in real time via the miracle of the internet, which I'm told is a series of tubes.<br />
<br />
Don't you dare miss it!the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-49785910303330309122019-11-17T16:27:00.002-05:002021-02-07T17:03:08.533-05:00Two Fingers of Suspense<div class="separator" style="clear: both; text-align: center;">
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Americans don't like to let anything of cultural significance slip by us, whether it be a Broadway musical*, a movie star**, or a feature film*** without naming a cocktail in its honor. And why should <a href="https://www.grade-a-fancy-magazine.com/2019/11/hard-boiled-apple.html?fbclid=IwAR2sWQ2lXmKWGI8NS8_AXwrwugNYjhHhwRvZ5syUoYB2i3tCBvbcjZE70dw" target="_blank">our newest map guide</a> be any different? To <a href="https://shop.herblester.com/products/the-hardboiled-apple" target="_blank">The Hardboiled Apple: The Casefile on Suspense Writing In and About New York City</a>, we dedicate this Grade “A” Fancy original recipe.<br />
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Teetotals need not apply. Something sinister may be lurking around the corner so slip into the nearest saloon and ask the bartender for one of these bracers. Or make it at home with the recipe below.<br />
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<h2 style="text-align: center;">
<span style="color: red;">The Hardboiled Apple Cocktail</span></h2>
<blockquote class="tr_bq">
<blockquote>
1-1/2 oz. rye<br />
1-1/2 oz Laird’s Old Apple Brandy<br />
1/2 oz apple cider<br />
Barspoon spiced apple syrup (stolen from your garnish jar)<br />
Dash Bitter Truth Aromatic Bitters<br />
Garnish: spiced apple ring (recipe below)</blockquote>
</blockquote>
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<blockquote class="tr_bq">
Build over ice cube in rocks glass garnished with a spiced apple ring pressed to the side of the glass.</blockquote>
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<h4 style="text-align: center;">
<span style="color: red;">Spiced Apple Rings for The Hardboiled Apple Cocktail</span></h4>
<blockquote class="tr_bq">
<blockquote class="tr_bq">
2 lbs. red-skinned apples<br />
1 cup sugar<br />
2 cups water<br />
1 tsp. vanilla extract<br />
1/2 tsp. whole cloves<br />
1 piece Mexican cinnamon<br />
1” piece ginger<br />
1/4 tsp. nutmeg<br />
6 crushed allspice berries<br />
A squirt of red food coloring</blockquote>
<br />
Combine sugar, water and spices and bring to a boil. Boil 5 minutes. Meanwhile, core apples (do not peel) and slice into 1/4 inch rings. Remove liquid mixture from heat, add apple rings and allow to stand 10 minutes. It is said this helps firm the apples. Return to heat and bring to a rolling boil. Simmer 30 minutes or until apples are the desired color. </blockquote>
<blockquote class="tr_bq">
Allow the apple rings to cool in the syrup. Pack cooled apple rings loosely in hot jars, leaving 1/2 inch head space. Cover with boiling syrup. </blockquote>
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Now that you are properly lubricated, you can cast your peepers on this guide mapping the mysteries of detective fiction born and bred in New York City.</div>
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* The Adonis<br />
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** The Mary Pickford<br />
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*** Blood and Sand</div>
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the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-46760619508974011272019-11-13T14:13:00.000-05:002019-11-17T16:28:20.699-05:00Hard-Boiled Apple<br />
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<h2>
<i>Flash!</i></h2>
GRADE "A" FANCY RIPS THE LID OFF THE SENSATIONAL, LURID UNDERBELLY OF CRIME FICTION IN NEW YORK CITY! <a href="https://shop.herblester.com/products/the-hardboiled-apple">The Hardboiled Apple</a>, our new map guide published by <a href="https://www.herblester.com/">Herb Lester Associates</a> snoops out 55 locations in the big town to tell the story.<br />
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<br />
Lurking around the corner, waiting to be uncovered: the places authors lived and worked, and the scenes of the crimes, from the dark beginnings of the genre to the gritty present. David Goodis’ poisoned streets and alleys, Richard Price’s combat zone Lower East Side, Chester Himes’ carnival-shooting-gallery version of Harlem. Inside info on a cast of characters as diverse as the city, ranging from the lowest brow to the highest: two-fisted gumshoes and femmes fatales, dogged detectives and supervillains. We've got the low-down on the genteel whodunitry of Van Dine; the Black Mask tough guys Hammett and Daly; the antisocial lone wolf from Spillane or Highsmith; the all-American organized crime family via Puzo or Condon.<br />
<br />
Uncover the history of New York City suspense fiction from dime novels to pulp magazines to drugstore paperbacks and current best-sellers. Delivered in the high-class packaging you’ve come to expect from Herb Lester, with a handsome new large format map, plus a keen notebook to aid your sleuthing, just like the real gumshoes use.<br />
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<br />the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-38473612006241096192018-12-30T14:42:00.003-05:002018-12-30T14:47:37.850-05:00Radio Holiday Hijinx UpdateNow that Christmas has come and gone, let's send an extra large Santa-sized thank you to WFMU Good Guy and host of the <a href="http://wfmu.org/playlists/FP" target="_blank">Fool's Paradise</a> program for another swinging on air <a href="https://www.grade-a-fancy-magazine.com/2018/12/making-spirits-bright.html" target="_blank">office party</a>. If you missed it, or feel like you must relive those two hours of radio magic, the archived show can be found <a href="http://wfmu.org/playlists/shows/83154" target="_blank">here</a>.<br />
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Now it can be told: this year's holiday cocktail is the Holy Moly. The revelers in Studio A seemed to like it. How's about we shake one up?<br />
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<h3 style="text-align: left;">
<span style="color: #cc0000;">The Holy Moly</span></h3>
<blockquote class="tr_bq">
<b><i>The goods:</i></b><br />
<blockquote class="tr_bq">
1 cardamom pod<br />
1-1/2 oz. rye whiskey<br />
1/2 oz. Choya Umeshu Japanese plum wine (look for it in the mod cylindrical bottle)<br />
1/2 oz. orange juice<br />
1/4 oz. Crème de Cassis<br />
Barspoon (1/2 tsp.) Yellow Chartreuse<br />
1 or 2 dashes Angostura bitters<br />
One drop Fee’s Old Fashion bitters (optional)<br />
<i>Garnish</i>: Orange peel</blockquote>
<b><i>The how-to:</i></b><br />
<ul>
<li>Toast cardamom pod in a dry skillet for a few minutes. (Toasting optional but it does improve the flavor.)</li>
<li>Crush cardamom pod lightly and add to cocktail shaker.</li>
<li>Add all liquids and ice and shake well.</li>
<li>Strain into chilled cocktail glass, and garnish with a twist of orange peel. </li>
</ul>
</blockquote>
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Hope everybody had a cool Yule. See you in the New Year! </div>
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<br />the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-47280106618991964012018-12-17T15:57:00.001-05:002018-12-17T15:57:30.209-05:00Making Spirits Bright<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent"><span class="userContent"><span class="text_exposed_show">Grade "A" Fancy prepares to enter the exciting world of "Hip"</span></span></span></h4>
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<span class="userContent">This Saturday, December 22, </span><span class="userContent">everyone's fave holiday tradition, the Radio
Bartender, returns to </span><span class="userContent">the <a href="http://wfmu.org/playlists/FP" target="_blank"><b>"Fool's Paradise"</b></a> featuring Rex on
the mighty <b>WFMU</b>! As always, Grade "A" Fancy's chief mixing officer Karen will unveil a new cocktail
for the occasion, li<span class="text_exposed_show">ve in the studio, amid much radio hi-jinx. Expect t</span></span><span class="userContent"><span class="text_exposed_show"><span class="userContent"><span class="userContent"><span class="text_exposed_show">he zaniest holiday-themed novelty records and the sounds of on-air gift giving with a cast of celebrity merry-makers.</span></span> </span></span></span><br />
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Tune in Saturday from 1 to 3pm on the <a href="http://wfmu.org/" target="_blank">Fun 91!</a> In the New York City area it's WFMU 91.1 fm Jersey City, and 90.1 in the Hudson Valley. You say you are stuck at the North Pole? No problem. You can <a href="http://wfmu.org/wfmu.pls" target="_blank">listen</a> in real time via the miracle of the internet.<br />
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Procrastinators note: you can still make this the Best Holiday Ever for your loved ones by giving the gift of Grade "A" Fancy <a href="https://www.grade-a-fancy-magazine.com/2018/11/santas-hollow-leg.html" target="_blank">cocktail guides</a>. A copy of Hark! the Radio Bartender Brings or Code Name: Cocktail will brighten anybody's Christmas.the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-5475948100110298312018-11-24T14:58:00.000-05:002018-12-07T09:01:18.178-05:00Santa's Hollow Leg<div class="separator" style="clear: both; text-align: center;">
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<h3>
<br />Stumped for that nonpareil gift this year?</h3>
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These handsome volumes are the answer to your holiday shopping woes. Order for the bon vivant on your list who’s seen it all, the liquor lover with no stomach for cocktail twee-ness, the art maven, the mid-century-aholic, the film buff, your local action movie villain, or the connoisseur of small-press books. Buy one to go along with that fake i.d. for your kid brother, one for Dad’s cookbook collection, and one for Mom’s bar. <br />
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<span style="font-weight: normal;">Order now – our gift to you is <span style="color: red;"><i>free first-class USA shipping</i></span></span></h3>
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You want your cocktail strained, not your seasonal shopping. These booklets will be delivered to your door & leave you time to relax with a soothing snootful by the fire. <br />
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First, our newest model, <span style="color: red;"><i><b>Code Name: Cocktail</b></i></span>. 40 sumptuous pages of cocktails, punches and potions as imbibed by secret agents of mid-century fiction, including 13 original recipes concocted in our secret labs. PLUS tips and tradecraft to weaponize your home bar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-wxLW_g1veYVpyL3o0wJFxbmb5n_xz9t41Yt0vo0YqCO8G3dDvBo4QdLnWCMwESjXds2nHXYERAeEYv5euCL60dmQgJJGQnveBz9jS6tMaTStejKi2xeVF_iMHzzfx28mPK6LRCl6WsMB/s1600/GAF4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="973" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-wxLW_g1veYVpyL3o0wJFxbmb5n_xz9t41Yt0vo0YqCO8G3dDvBo4QdLnWCMwESjXds2nHXYERAeEYv5euCL60dmQgJJGQnveBz9jS6tMaTStejKi2xeVF_iMHzzfx28mPK6LRCl6WsMB/s200/GAF4.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9xVAto-luf8XlN2mPnG9p5qe_6cbucvASL4IRryJk3fsKCEYaTnkn3kRoUMcrurkqJEZngUXceZ1Qp4tS47WOWys1I7nLS-a71BagCVhLmb34WUMG0AV9gv9YfJMH0ssILtJSCBr9dnj/s1600/GAF2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1026" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9xVAto-luf8XlN2mPnG9p5qe_6cbucvASL4IRryJk3fsKCEYaTnkn3kRoUMcrurkqJEZngUXceZ1Qp4tS47WOWys1I7nLS-a71BagCVhLmb34WUMG0AV9gv9YfJMH0ssILtJSCBr9dnj/s200/GAF2.jpg" width="200" /></a><br />
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<br />
Did you miss our symposium, <span style="color: #93c47d;">The Spy Who Came In From The Pool</span>, based on this booklet at the 2017<a href="http://tikioasis.com/"> Tiki Oasis</a> weekender in San Diego? Two tipples from it, <span style="color: #93c47d;">The Cloak and Stagger Punch</span> and <span style="color: #93c47d;">The Ejector Seat</span>, were demonstrated. All attendees survived, or so we are told.<br />
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Some spicy intel is revealed in the pages of Code Name: Cocktail. What’s James Bond’s freakiest drink? Where did Harry Palmer learn to mix properly? Which cocktails are best with egg salad? What’s Alec Leamas’ favorite color? (Just kidding – that last one is classified.) Click the Buy NOW button below. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq6lJ54VAMGQq0FUJwpK_-BuNC99YA-qTk-iQUq433OFJ3JSoiZS4w79jTaMbOUGJCyuqDX3BXmMUATDXojzCUweuANu1tAdScbu0XKFFXULsEmGilw3yM_JLoIo7NUj7rDwBx9GgGRtp/s1600/hark4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="1333" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq6lJ54VAMGQq0FUJwpK_-BuNC99YA-qTk-iQUq433OFJ3JSoiZS4w79jTaMbOUGJCyuqDX3BXmMUATDXojzCUweuANu1tAdScbu0XKFFXULsEmGilw3yM_JLoIo7NUj7rDwBx9GgGRtp/s200/hark4.jpg" width="200" /></a> Perhaps you prefer something entirely seasonal. Howzabout <span style="color: red;"><i><b>Hark! The Radio Bartender Brings</b></i></span>? There are still a few copies of our holiday cocktail guide.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvo6qfOVGeTzI7Z5A9hLkwvW_naD6swaSBrLd2TjK0vrb8gVt93ot6FBpmqorID24EJipaVE_3bOg7yek62W4QPMR1J-z90G929JyFcTEsKu31yzs9iu9eAiM4Pz6elWL8QLXfY2lOC-3j/s1600/hark3copy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvo6qfOVGeTzI7Z5A9hLkwvW_naD6swaSBrLd2TjK0vrb8gVt93ot6FBpmqorID24EJipaVE_3bOg7yek62W4QPMR1J-z90G929JyFcTEsKu31yzs9iu9eAiM4Pz6elWL8QLXfY2lOC-3j/s200/hark3copy.jpg" width="200" /></a></div>
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It’s that most wonderful time of the year — the hustle-bustle and anticipation as everyone prepares for a very special visitor. Yes, of course we mean The Bartender of the Airwaves, bringing a gleaming new holiday cocktail for all the parched listeners of<a href="http://wfmu.org/playlists/FP"> </a><a href="http://wfmu.org/FPWR/">Fool’s Paradise</a><a href="http://wfmu.org/FPWR/"> </a>with Rex on radio station<a href="http://www.wfmu.org/"> WFMU</a>. Due to popular thirst, we’ve collected these original cocktail recipes in an eyeball-pleasing 40-page booklet. In addition, it tells the heart-warming tale of the Radio Bartender, and provides guidance and counsel to make your holiday cocktail hour merry and bright. To purchase Hark! The Radio Bartender Brings via PayPal, click on the Buy Now button below.<br />
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The holidays will be upon us in a flash. Order today! US addresses use the button below. Or, contact us for worldwide shipping info or multiple purchase discounts.<br />
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On the drop-down menu you can choose to buy up to four copies at one time, but the shockingly sympathetic free US shipping never changes. <i>Shipping multiple copies won't cost you one thin dime! </i>This is a money saving offer that thrifty gift-givers will not want to miss. Pass the savings on to the art supply (liquor) store. <br />
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Grade “A” Fancy in collaboration with<a href="http://liquorsnapper.com/"> Liquorsnapper.com</a> present ~</div>
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<h2>
<span style="color: red;">CODE NAME: COCKTAIL</span></h2>
<span style="color: #93c47d;">The Exciting, Undercover, Top-Secret,<br />Daggers Danger ‘n’ Daiquiris<br />Supersloshy Side of Mid-Century Spy Fiction</span><br />
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By Vicky Sweat & Karen McBurnie<br />
with Art and Design by Jon Hammer<br />
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<option value="One copy Code Name: Cocktail">One copy Code Name: Cocktail $10.00 USD</option>
<option value="Two copies Code Name: Cocktail">Two copies Code Name: Cocktail $20.00 USD</option>
<option value="Three copies Code Name: Cocktail">Three copies Code Name: Cocktail $30.00 USD</option>
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<h2>
<span style="color: red;">HARK! THE RADIO BARTENDER BRINGS</span></h2>
<span style="color: #93c47d;">Seasonal libations straight from the airwaves of<br />the world’s premier bop, slop and shlock radio show</span><br />
By Karen McBurnie & Jon Hammer<br />
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<option value="One Hark!">One Hark! $8.00 USD</option>
<option value="Two copies of Hark!">Two copies of Hark! $16.00 USD</option>
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the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-43179861349955753632018-09-25T16:30:00.000-04:002019-03-17T13:35:11.968-04:00Mom & Pop in the New York TimesDid we tell you we have a book out? The title is <span style="color: #cc0000;"><b>Mom & Pop Brooklyn</b></span>, and it is published by the good people at <a href="http://www.herblester.com/" target="_blank">Herb Lester Associates</a>. This handy pocket-sized guide lists 99 restaurants, bars, coffee houses, pork stores and delicatessens with deep roots in Brooklyn. Each shop is fully tested and approved by Grade "A" Fancy. All of them have been in business at least thirty years, and some go back a century. It's our little love letter to folks holding back the tide of boring corporate homogenization. You can find it at select independent booksellers here in the city, or internationally at the <a href="https://shop.herblester.com/products/brooklyn-mom-pop" target="_blank">Herb Lester</a> site, or even <a href="https://www.amazon.com/Brooklyn-Mom-Pop-neighborhood-drinking/dp/191002399X/ref=sr_1_1?s=books&ie=UTF8&qid=1537991328&sr=1-1&keywords=Mom+%26+Pop+Brooklyn" target="_blank">Amazon</a>, if you must.<br />
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Recently we got a plug from no less than the New York Times' own Florence Fabricant. Not too shabby! <a href="https://nyti.ms/2Ng04x0" target="_blank">Read it here.</a> Then run right out and buy a copy. Or six. Get all your holiday shopping done before Halloween.<br />
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Here is a display at <a href="https://www.idlewildbooks.com/about-our-bookstores/" target="_blank">Idlewild Books</a>, 170 Seventh Ave. South in the Village, one of the fine booksellers where you may purchase <span style="color: #cc0000;"><b>Mom & Pop Brooklyn</b></span>. Just tell 'em Grade "A" Fancy sent you. They won't have the foggiest idea what you are on about!the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-50594770599562283102018-03-21T15:50:00.000-04:002018-03-21T15:53:12.464-04:00The Manhattan Project<br class="tr_bq" />
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<br /><span style="color: #e06666;">THE SNOOTFUL CONSIDERATION SOCIETY</span></h2>
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<span style="color: #e06666;"> </span></h2>
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<i>Where we consider art supplies for the cocktail cabinet.</i></h3>
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<i>How different is your cocktail with high-end liquids, and are premium supplies always the best choice?</i></h3>
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In this episode — The Manhattan Project</h3>
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Martinis and Manhattans remain our staple drinks at cocktail time here at Grade “A” Fancy world headquarters. The frillier potions get their due, but we return to these two time-honored classics most often, and why not have a five o'clock date that’s delicious and dependable? We do tinker with them on occasion, adjusting proportions, adding a squirt of various bitters or boozes, switching garnishes as our mood and brand of spirits will dictate. But we have never had a scientific side-by-side showdown of vermouths. Since freshness is key and we rarely open more than one bottle at a time, what we would need to accomplish this was somebody else’s vermouth. To this end, we convened a blue-ribbon committee of cocktail crazy chums for a blind tasting of Manhattans. <br />
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Vicky you already know from<a href="http://www.grade-a-fancy-magazine.com/2017/08/code-name-cocktail.html" target="_blank"> Codename: Cocktail</a> and her tasty blog<a href="https://www.liquorsnapper.com/" target="_blank"> Liquorsnapper</a>. At<a href="https://midcenturymixology.wordpress.com/" target="_blank"> MidCenturyMixology</a>, Chris and Elizabeth are wading through an inherited Old Mr. Boston page by page. Garth’s analytical skill and Shane and Friederike for an artistic angle rounded out the panel.<br />
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<br />
A good liquor store today will have a dazzling number of red vermouths. It was tough but we narrowed our selections to a manageable six, refraining from any new world styles. Guests were to bring a few widely available bottles: Cinzano Rosso (Italy), Carpano Antica (Italy), Cocci Vermouth di Torino (Italy), and Dolin Vermouth de Chambéry Rouge (France). We know all the best people, so a bottle of Compañia Vermouth Mata Tinto (Spain)* was proffered by Friederike, whose elegant label design heralded its (re)appearance in the American market.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrda8y4xQkuQXJ5WYt17HFhn1RffGeeohN-YQHQ8ZwNJ9mInT4JH3wl20QIu5lcRpRyRp-Koa8j9n5SJkEpdV3islllmG80Bgxsvbe9-ROGRIh7qoHVULWY5isNX8HCS6LvqBFuplqdqE4/s1600/shakers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrda8y4xQkuQXJ5WYt17HFhn1RffGeeohN-YQHQ8ZwNJ9mInT4JH3wl20QIu5lcRpRyRp-Koa8j9n5SJkEpdV3islllmG80Bgxsvbe9-ROGRIh7qoHVULWY5isNX8HCS6LvqBFuplqdqE4/s400/shakers.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNROoraxW7u2tgoFHj7KlWU42ZWUwLU5eIhY9iHIfTqp4C8wFtvu0BMVv_0fXtwUSbgnefigxeFIkuiFQax3hVpPxS11WSBSKEobiO0zgLxCmxJoq5nk1heqOpgynHN_ZQPlrujqFewUUq/s1600/Mata.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="678" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNROoraxW7u2tgoFHj7KlWU42ZWUwLU5eIhY9iHIfTqp4C8wFtvu0BMVv_0fXtwUSbgnefigxeFIkuiFQax3hVpPxS11WSBSKEobiO0zgLxCmxJoq5nk1heqOpgynHN_ZQPlrujqFewUUq/s400/Mata.jpg" width="300" /></a></div>
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We plotted to sneak in something bottom shelf, Tribuno or Stock, say, or better yet, an oddball bottle, something that you might see in the well at an iffy bar and swear it was a movie prop. Two stores and no luck. We ran out of time, so our fallback was that standard check-out shelf item, the not-at-all-disreputable half bottle of Martini & Rossi.<br />
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For the rye: This confront was all about the vermouth so the whiskey would need to be good, but not a flavor bomb. Old Overholt was once our old faithful; we were mighty happy with it through the scarce rye years until, about five years back, we noticed that our Manhattans were tasting a bit syrupy and flaccid. Vermouth being the sweet element of the drink, we immediately placed the blame and swapped brands, without solid success. So, was it us? Had we become…hard-boiled? Upping the hard stuff made our cocktails stronger, but not better. Yep, this was driving us crazy. At which point we learned that the Overholt overlords were selling us 3 year aged bottles instead of the 4 year. Big aha. We moved to other brands as they became available.<br />
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All this made us excited about the recently available Old Overholt Bonded Straight Rye – a little too excited because when we spotted it while shopping for this project it somehow leapt into our cart. At 100 proof, the thought occurred that the tasting might lose focus, so we bought a bottle of the regular Overholt, too, and decided to use them mixed 50-50. <br />
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<br />
The Confront<br />
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With our taster panel settled in, Vicky and Karen mixed the individual broths over ice in chrome vessels, bottled the results, and popped them in the refrigerator. When all six samples were concocted, we served in glasses marked A through F.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESR0Nrpn9kRuwN3abhKU2Pgcb0bmYZCJXRlhncpReOMY_cvIAGDyooPMwokAICub1pd83jlR4da0C5o2jII83kpM3zg11slNf3qVhfjuZz0lm3lJh08alAPQG2ejpOqX0ucg4kp7Lt5fY/s1600/samples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="1139" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESR0Nrpn9kRuwN3abhKU2Pgcb0bmYZCJXRlhncpReOMY_cvIAGDyooPMwokAICub1pd83jlR4da0C5o2jII83kpM3zg11slNf3qVhfjuZz0lm3lJh08alAPQG2ejpOqX0ucg4kp7Lt5fY/s640/samples.jpg" width="640" /></a></div>
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The results? They were all fine. We’ve paid $15 for worse. But when we hashed it out, those labeled C, B,and D were judged the best examples of a delicious Manhattan. Unmasked, those were Martini & Rossi (surprise, everybody!), Cinzano and Mata. One taster (Nigel Tufnel?) awarded the Cinzano a 5 out of possible 4 on the scoring sheet. The plush sipper Mata turned out to be a great mixer — perhaps it, along with the standards Martini and Cinzano made sense, since we were using the rugged Bonded Overholt, whose edges needed smoothing. There were vast differences of opinion, of course, but mostly lower regards were given to A, E and F. We went into this pretty sure that Dolin and Cocci were not natural Manhattanites, but what happened with the Carpano Antica? This was a puzzler, since it was always a treat in the past and a respected, quality choice with the pros. Perhaps it just wasn’t made for the Overholt. Which brings us to a sorry conclusion. The new 100 proof Overholt just didn’t make a great Manhattan. Like bourbon, it’s just too dominant over its partners. (We’ve since revised our recipe to 75% old OO to 25% bonded. Not bad.)<br />
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Here’s some of what the panel had to say. Some tasters thought the Cocci Manhattan had a nice balance, but others found it flat, no depth, and the least favorite. The color also was lighter and not as attractive coupled with the rye. The Cinzano was described as winey, herbal, rich, deep and spicy. Others thought it sour and lacking depth. Martini & Rossi was found to be spicy, an easy drinker, and #1; two samplers thought it was the driest. One wag said it was “pretty OK.” Mata got raves — it was complex, unusual, had a cola aspect, was thick, rich, worked well with the rye, a fave and a standout. One taster found it cloying and banal. The Carpano Antica was judged the “sweetest, therefore reminiscent of a lot of poor Manhattans, but could be great in the right hands.” Others found it warm, interesting, boring, and two said it was their least favorite. And finally the Dolin was unremarkable, meh, nothing outstanding, and OK. On the other hand, some tasters noted its mineral, spicy, apples, pears and quinine aspects and thought it mixed well. We agreed it might be nice with a sweeter liquor, like bourbon.<br />
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In conclusion: match your favorite vermouth to your favorite rye. Drink up. But don’t high hat the popular mid-price brands just because they are familiar. They may turn out to be the perfect mixer.<br />
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<blockquote class="tr_bq">
<h4>
Thanks to the Tasting Team</h4>
</blockquote>
<blockquote>
<blockquote class="tr_bq">
Shane Arbogast, Christopher Gray, Elizabeth Stein Gray,<br />
Friederike Paetzold, Garth Powell, and Vicky Sweat.<br />
<br />
With special appearances by Chris Karwowski and Jinx Louise.</blockquote>
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*Yes, Compañia Mata Tinto is available in this country. In NYC, at Despaña and Vintry Wines, for example.</blockquote>
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the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-83941824371216352132017-12-19T11:30:00.002-05:002017-12-22T21:57:16.970-05:00A Holiday Tradition!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmyYFZ452743f2RkTp4q1hooSIo7DlLy6qNTLg_UW6cDj9vyi-gT1iSc-WzVvTjHNeYvJDzpqBCtAZVfhrtazyyoToSBCzqtsk1U1Q0UTKAdJSgTEKx_2W-PNmiDHwSsxYLnnS-QmDdxx/s1600/17radio-tower.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmyYFZ452743f2RkTp4q1hooSIo7DlLy6qNTLg_UW6cDj9vyi-gT1iSc-WzVvTjHNeYvJDzpqBCtAZVfhrtazyyoToSBCzqtsk1U1Q0UTKAdJSgTEKx_2W-PNmiDHwSsxYLnnS-QmDdxx/s1600/17radio-tower.gif" /></a></div>
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<span class="userContent"><span class="userContent"><span class="text_exposed_show">Prepare your
ears for the wildest holiday-themed novelty records and the sounds of on-air gift giving with a cast of celebrity merry-makers.</span></span> This Saturday </span><span class="userContent">everyone's fave holiday tradition, the Radio
Bartender, returns to </span><span class="userContent">the <a href="http://wfmu.org/playlists/FP" target="_blank"><b>"Fool's Paradise"</b></a> featuring Rex on
the mighty <b>WFMU</b>! As always, Grade "A" Fancy's head mixist Karen will unveil a new cocktail
for the occasion, li<span class="text_exposed_show">ve in the studio, amid much radio hi-jinx.</span></span><br />
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Tune in this Saturday, December 23, from 1 to 3pm on the <a href="http://wfmu.org/" target="_blank">Fun 91!</a> In the New York City area it's WFMU 91.1 fm Jersey City, and 90.1 in the Hudson Valley. Children of any land can <a href="http://wfmu.org/wfmu.pls" target="_blank">listen</a> in real time via the miracle of the internet.<br />
<br />
Here it is! Your official Fool's Paradise cocktail for 2017: <br />
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<h3 style="text-align: center;">
<span style="color: #cc0000;">The Three Wiseacres</span></h3>
<div style="text-align: center;">
<span style="color: #93c47d;">1 oz. Irish whiskey (we used Powers)</span></div>
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<span style="color: #93c47d;">1 oz. Pimm's No.1</span></div>
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<span style="color: #93c47d;">1 oz. agua de jamaica*</span></div>
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<span style="color: #93c47d;">1/2 oz. Becherovka</span></div>
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<br /></div>
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<span style="color: #93c47d;">optional dash oxymel (1:1 honey and apple cider vinegar)</span></div>
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<span style="color: #93c47d;">optional dash walnut bitters (we used Boy Drinks World) or walnut liqueur</span></div>
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<br /></div>
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<span style="color: #93c47d;">garnish with twist of lemon peel</span></div>
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<blockquote class="tr_bq">
<div style="text-align: left;">
*Agua de jamaica is the Mexican name for hibiscus tea. It is called sorel in Jamaica. The dried flowers are available in Hispanic markets and better fruit stands. We used 1 cup flowers to 2 quarts water and 3/4 cup sugar, as recommended <a href="http://www.simplyrecipes.com/recipes/agua_de_jamaica_hibiscus_tea/" target="_blank">here</a>, although you may want to halve the recipe. Go easy on the spices, since the Pimm's and the Becherovka are both spiced.</div>
</blockquote>
<div style="text-align: center;">
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the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com1tag:blogger.com,1999:blog-5900541084275055028.post-79346982632287573472017-08-22T12:38:00.001-04:002021-02-15T12:52:25.155-05:00Code Name: Cocktail<div class="separator" style="clear: both; text-align: center;">
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Buy it now!</div>
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For the low, low price of $10</div>
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first-class postage included!</div>
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<br /></div>
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Grade “A” Fancy in collaboration with <a href="http://liquorsnapper.com/" target="_blank">Liquorsnapper.com</a> presents ~ </div>
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<div style="text-align: center;">
<h2>
<span style="color: red;">CODE NAME: COCKTAIL</span></h2>
<span style="color: #93c47d;">The Exciting, Undercover, Top-Secret,</span></div>
<div style="text-align: center;">
<span style="color: #93c47d;">Daggers Danger ‘n’ Daiquiris</span></div>
<div style="text-align: center;">
<span style="color: #93c47d;">Supersloshy Side of Mid-Century Spy Fiction</span></div>
<div style="text-align: center;">
<br />
By Vicky Sweat & Karen McBurnie</div>
<div style="text-align: center;">
with Art and Design by Jon Hammer<br />
</div>
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What do you want? Information.</div>
<br />
What have we got? 40 sumptuous pages of cocktails, punches and <strike>poisons</strike> potions as imbibed by secret agents of mid-century fiction, including <b>13 original recipes</b> concocted in our secret labs. Plus tips and tradecraft to weaponize your home bar.<br />
<br />
Secret agents and strong beverages go together like Hitchcock and icy blondes, Ernst Stavro Blofeld and fluffy white cats, and without doubt, gin and vermouth. (Also clichés and spy fiction!) <br />
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Vicky and Karen presented a symposium, directed by Chris Karwowski, entitled <span style="color: #93c47d;"><b>The Spy Who Came In From The Pool</b></span> based on this book at the 2017 <a href="http://tikioasis.com/" target="_blank">Tiki Oasis</a> weekender in San Diego. Two tipples from the book, <span style="color: #93c47d;"><b>The Cloak and Stagger Punch</b></span> and <span style="color: #93c47d;"><b>The Ejector Seat</b></span>, were demonstrated. All attendees survived, or so we are told.<br />
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<i>What’s James Bond’s freakiest drink? Where did Harry Palmer learn to mix properly? Which cocktails are best with egg salad? What’s Alec Leamas’ favorite color? (Just kidding – that’s classified.)</i></blockquote>
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All is revealed in the pages of <span style="color: red;"><b>Code Name: Cocktail</b></span>.</div><div style="clear: both; text-align: left;"> </div><div style="clear: both; text-align: left;">If you would like to purchase a copy of Code Name: Cocktail at the low, low price of $10.00, Please <a href="mailto:grade.a.fancymag@gmail.com">email</a> us and we will send a PayPal invoice. The price includes USPS first class postage within the US. <br /></div><div style="text-align: center;">
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<br />the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-12216304564672721012017-05-28T15:24:00.000-04:002017-05-28T15:24:40.620-04:00A Quick One, In Ragtime<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3uygBfLx_9zkrqn3SiZgcRje4EaqwUoCq86p7tMq41CK_wy4DrcyarixiHovB6iM_rwnlKwLHdZgWrX1tkY9Ip-7z-gcveF5DrgFmz3ErQC4WkHSkhvN8I25zWegyJTudtHZMZfV06hp/s1600/TitleJoplin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="252" data-original-width="684" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3uygBfLx_9zkrqn3SiZgcRje4EaqwUoCq86p7tMq41CK_wy4DrcyarixiHovB6iM_rwnlKwLHdZgWrX1tkY9Ip-7z-gcveF5DrgFmz3ErQC4WkHSkhvN8I25zWegyJTudtHZMZfV06hp/s1600/TitleJoplin.jpg" /></a></div>
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The cemetery is a fine spot for the curious to wander, and you will
often be rewarded with a genuine curiosity. Odds are you didn’t know
that a superstar of the turn of the last century, the <a href="http://www.perfessorbill.com/pbmusic_joplin1.shtml" target="_blank">“King of Ragtime,”</a>
who made his name in St. Louis, wound up in an unmarked pauper’s grave
in western Queens.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XYwxRMF8e01A0_mpaQtWehDGqUpcrJ0-ZnHLJqGYgdUAlbv0DjqzlWON1mhq9S2LuAQnS0na4AIwSBJxQ2aJo9umkpiuRZq9wD8WR9X5A8wPTFlxVCBZJ4-55nDzsAd2dtbm9JK76ijL/s1600/Joplin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XYwxRMF8e01A0_mpaQtWehDGqUpcrJ0-ZnHLJqGYgdUAlbv0DjqzlWON1mhq9S2LuAQnS0na4AIwSBJxQ2aJo9umkpiuRZq9wD8WR9X5A8wPTFlxVCBZJ4-55nDzsAd2dtbm9JK76ijL/s320/Joplin.jpg" width="320" /></a></div>
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Beginning with the smash hit success of “<a href="https://youtu.be/pGIZAuVt5nI" target="_blank">Maple Leaf Rag</a>,” in 1899, Scott Joplin went on to be a popular and prolific composer of ragtime, the syncopated synthesis of African American dance music and European classical and marches. His music was an important foundation for jazz, and by extension, every other pop form of the Twentieth century, but he’s mainly known nowadays due to a brief ragtime revival sparked by the movie soundtrack album for 1973’s <a href="https://youtu.be/LN2hBOIXhBs" target="_blank"><i>The Sting</i></a>, that featured several Joplin tunes (including <a href="https://youtu.be/8T4Uk7mDR-w" target="_blank">“The Entertainer,”</a> which peaked at number 3 in the Top 40 singles chart). His reign was short lived. The ragtime fad didn’t last long and Joplin’s fame wouldn’t either. Institutionalized for dementia caused by syphilis, he died in 1917 at the age of 49 in the Manhattan State Hospital on Ward’s Island and was buried anonymously in <a href="http://stmichaelscemetery.com/" target="_blank">St. Michael’s Cemetery</a>, East Elmhurst, Queens.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspdp8_MMRfn7KPnfSQWe_9B4PZIOikEW6F9n9cIPgOjPlEi6ceC1GSiOag_SjgF-fQ26ixvYjnUMOlQeiNzsCUFZtze6bQX7EtHr-Ei8onXyH_mc4uHoctLRrzUDsN_hMaD67n1jupZYC/s1600/Paragon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspdp8_MMRfn7KPnfSQWe_9B4PZIOikEW6F9n9cIPgOjPlEi6ceC1GSiOag_SjgF-fQ26ixvYjnUMOlQeiNzsCUFZtze6bQX7EtHr-Ei8onXyH_mc4uHoctLRrzUDsN_hMaD67n1jupZYC/s400/Paragon.jpg" width="400" /></a></div>
<br /><br />Each year St. Michael’s puts on a free concert to honor Joplin, and we have attended many times. The cemetery is a little tricky to get to on public transportation, so it is usually a small affair, a few dozen locals and fans, a band, free hamburgers and hot dogs. This year marks the centennial of Joplin’s death, and the turnout was much bigger than usual, probably because of better publicity. The <a href="https://paragonragtime.com/" target="_blank">Paragon Ragtime Orchestra</a> was the perfect choice for this one hundredth anniversary of Joplin’s death. The Paragons were eleven pieces strong and the program was mostly Joplin rags with a few other timely <a href="https://www.youtube.com/playlist?list=PLKTnxYhN9c1jxrCWoZ16crE_vzCF0gihC" target="_blank">selections</a> to provide some context.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizgtD5Ax6FQJzoihMeYVtvdE1suj54-3H0eO7Alf0bXL19jqKJVaqM9etFY0uCe-17pr2Tb1_j5Rw3Sb2beaK7abVa94iYosu6K8J9QVrAYeJJhUZmnEVzA1ivX2COgBpidM2LJ2S_FF_H/s1600/bench2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizgtD5Ax6FQJzoihMeYVtvdE1suj54-3H0eO7Alf0bXL19jqKJVaqM9etFY0uCe-17pr2Tb1_j5Rw3Sb2beaK7abVa94iYosu6K8J9QVrAYeJJhUZmnEVzA1ivX2COgBpidM2LJ2S_FF_H/s320/bench2.jpg" width="320" /></a><br /><br />
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Joplin’s grave bore no marker until 1974 when ASCAP donated a simple bronze plaque. This year a memorial bench was dedicated as a somewhat grander tribute. Your Grade “A” Fanciers, of course, had other ideas about paying homage to the great musician. We were joined in a toast to Scott Joplin by our friends Gabrielle and Scott.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLF122kCWAjjalMI08wxGWqxD4Rblr81b0LBfQjefIfZtO5PBr_gCW0nPqF7WwpmTxMGa4qdob7wBNw8BCDuzbAuwXSLSpPcTz18-vZmczb-ygsok1ejoRLze5SVlu7wkWOmvPCXtwAv4/s1600/bench1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLF122kCWAjjalMI08wxGWqxD4Rblr81b0LBfQjefIfZtO5PBr_gCW0nPqF7WwpmTxMGa4qdob7wBNw8BCDuzbAuwXSLSpPcTz18-vZmczb-ygsok1ejoRLze5SVlu7wkWOmvPCXtwAv4/s320/bench1.jpg" width="320" /></a> We devised an honorary drink for the occasion and named it The Maple Leaf Rag. Shooting for something that might have been downed at the turn of the century, this was composed with an Old Fashioned in mind, and it wasn’t too far a fetch that we'd add some maple syrup to salute Joplin’s first big hit. The Amaro Sfumato adds a little smoke for a barroom of the period, and a garnish of toasted walnut lends a trace of woodsy-ness and some tannins to counteract the sweet maple. Gab reminded us that walnut wood is used on pianos, which suited us swell.<br />
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<span style="color: #93c47d;">The Maple Leaf Rag Cocktail</span></h2>
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<b>Advance prep:</b><br /> • Toast as many walnut meats as drinks you will be serving<br /> • Dissolve maple syrup 1:1 with hot water and let cool<br /><br /><b>Drink ingredients:</b><br />2 1/2 ounces rye, or a combination of Canadian whiskey and rye<br />1/4 ounce Amaro Sfumato Rabarbaro<br />2 teaspoons maple syrup dilution, or to taste<br />Dash Angostura Bitters<br />Dash Fee’s Old Fashion Aromatic Bitters</blockquote>
Shake lightly with ice and strain into a coupe glass. Garnish with a cocktail cherry and a toasted walnut. (Alternatively, this could be built as an Old Fashioned, in the namesake glass over ice.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fTeBx4AwSmu8ivvqdT_Gxm3emtijCO7VT9Rwg6YwCwrryYg17rNAXFwslxbTj6HSM1cydgdEZhFcftgjc-vx7jfr1v8WKfb6oF_n9nfb_BNpvBEnIZuI1fQwD8AyoSq6Oqp2VX8sn8Nf/s1600/toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fTeBx4AwSmu8ivvqdT_Gxm3emtijCO7VT9Rwg6YwCwrryYg17rNAXFwslxbTj6HSM1cydgdEZhFcftgjc-vx7jfr1v8WKfb6oF_n9nfb_BNpvBEnIZuI1fQwD8AyoSq6Oqp2VX8sn8Nf/s400/toast.jpg" width="300" /></a></div>
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After the concert we took a moment to visit another ought-to-be-famous resident of St. Michael’s. Just down the lane from Joplin is the modest grave of another African American legend, the man they called “the Black Edison,” <a href="https://www.biography.com/people/granville-t-woods-9536481" target="_blank">Granville T. Woods</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFma8sUZbnyRGodKd_cHR4_6fa32hAOtOoLe2xGFh-TnZN2Auoo00g2agy91gIsjR6yAtXFj06AUX3nju3b2wCqzF2jl8McgQBhFVvHcR_QB3PQtLkyg2092FH0_LM4uB_cClvGRSYMh7/s1600/Granville.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="736" data-original-width="1200" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFma8sUZbnyRGodKd_cHR4_6fa32hAOtOoLe2xGFh-TnZN2Auoo00g2agy91gIsjR6yAtXFj06AUX3nju3b2wCqzF2jl8McgQBhFVvHcR_QB3PQtLkyg2092FH0_LM4uB_cClvGRSYMh7/s400/Granville.jpg" width="400" /></a></div>
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Born a freeman in 1859 in Columbus, Ohio, Woods was an electrician and inventor with 60-odd patents to his name. One invention, a multiplex telegraph, spurred a lawsuit from Thomas Edison challenging its patent. When Edison lost he offered to make Woods his partner, but was turned down. His work was also crucial to the development of electric trolleys and third rail transit systems. His remarkable life is way too crammed with accomplishment to recount here. We should pause a moment to remember him and consider how paltry this simple marker is as a testament to his legacy.</div>
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the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-63449725790029121782017-05-21T15:36:00.000-04:002017-05-22T09:32:29.116-04:00The Borough of Showbiz<blockquote class="tr_bq">
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<i>New York City is a boîte boneyard, a nite-spot necropolis, a potter’s
field of cabarets, oyster palaces and hotel lounges. Some names of
past hotspots live on in popular lore — your Stork Club, your El
Morocco. But there were so many others, maybe smaller in size and fame,
that were at one time just as legendary with a certain clientele. Today
they are nearly unknown. The heyday of these storied joints can never be
recreated. Well, if we can’t step inside, let’s loiter outside and
toast, in salute to good times past. We may be a little late, but we
have time for a quick one.<br /><br />In this installment of a Quick One we go a-visiting with the inspiration for a popular cartoon personality and ponder the link between Broadway and Queens.</i></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HtrmsjAwEM4HeJTKyi5YJnv8JlPn45bKzuVUtPqkK9O5SmKXkYJHkfYQ42PcJNGhG5uNmzB4idEzEhxta6QbzTYgm-DS8jUss5tNx4iwBYvdJopY44JhrqADitPxo1vlCBzB_hcBOzk3/s1600/Title.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HtrmsjAwEM4HeJTKyi5YJnv8JlPn45bKzuVUtPqkK9O5SmKXkYJHkfYQ42PcJNGhG5uNmzB4idEzEhxta6QbzTYgm-DS8jUss5tNx4iwBYvdJopY44JhrqADitPxo1vlCBzB_hcBOzk3/s1600/Title.gif" /></a></div>
Queens has been called “the borough of jazz” for the many musicians who settled along the IRT Flushing line, now the No. 7, which provides a direct connection to Times Square and Broadway. It might be more accurate to say the borough of showbiz, because actors, musicians, and vaudevillians of all varieties, not just jazzbos, made that commute to their theater jobs. Beginning in the late ‘Twenties new neighborhoods sprang up in the <a href="https://books.google.com/books?id=HK-i-LRdMEUC&lpg=PA19&ots=784HCfI7qi&dq=%E2%80%9Ccornfields%20of%20Queens%E2%80%9D%20mayor%20gaynor&pg=PA19#v=onepage&q=%E2%80%9Ccornfields%20of%20Queens%E2%80%9D%20mayor%20gaynor&f=false" target="_blank">“cornfields of Queens”</a> thanks to the recent elevated line: Jackson Heights, Woodside, Corona all attracted their share of show folk who mixed in with other straighter refugees of the crowded clamor of Manhattan. It was a step up from the apartment hotels of the city.<br />
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One celestial couple of the Great White Way who made their home in Jackson Heights was hoofer Dan Healy and Helen Kane, the bubbly singer who was the model, both vocally and physically, for <a href="https://commons.wikimedia.org/wiki/File:Helen_Kane_and_Betty_Boop_-_Photoplay,_April_1932.jpg#/media/File:Helen_Kane_and_Betty_Boop_-_Photoplay,_April_1932.jpg" target="_blank">Betty Boop</a>. We thought we’d like to lift a glass to them.<br />
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Helen (née Schroeder) came up in singing contests and chorus lines and went on to a full career as a Broadway star. Singing <a href="https://youtu.be/9YuizLVLL-w" target="_blank">"That's My Weakness Now"</a> in a show at the Paramount Theatre, the song's "boop-boop-a-doop" catchphrase quickly catapulted her to household name fame. She wasn’t the only one to interpolate baby talk in popular song, it was a gimmick many pop and blues singers used. An early example was in 1921's all-black Broadway smash <i>Shuffle Along</i> when Gertrude Saunders stopped that show cold with her number <a href="https://youtu.be/ijuiQ9Gca_E" target="_blank">“Daddy Won’t You Please Come Home,”</a> which ends with an entire scat chorus in baby talk. Helen wasn't the first, but she became one of the most successful, recording for Victor and headlining the Palace Theatre in 1928. Her fun-loving flapper persona became so popular that there were Helen Kane impersonation contests for aspiring Broadway babies looking to bust into show business. One winner of a contest held in Atlantic City was Mae Questel, soon to become the voice of <a href="https://youtu.be/VCB5jb0kjwM" target="_blank">Betty Boop</a>.<br />
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Helen was a Bronx gal, fully evident in her movie roles like <i>Pointed Heels</i> (with William Powell and Fay Wray), <i>Sweetie</i> (with Nancy Carroll and Jack Oakie) and as the title character in <a href="https://youtu.be/y5IYjj__4T8" target="_blank"><i>Dangerous Nan McGrew</i></a>. “Broadway’s Boy” Dan Healy was an established performer, showman and wheeler-dealer. You can see him <a href="https://youtu.be/XtgnIePT62w" target="_blank">in action</a> as the oily Miller in the alternately fascinating and dull as a doorknob <i>Glorifying the American Girl,</i> (shot in Astoria, with heart-stopping location work at Grand Central Station and along 42nd Street). He was a master of ceremonies in night spots including the Cotton Club. Helen and Dan were portrayed in the 1950 movie <i>Three Little Words.</i> Debbie Reynolds played Helen, but it was Helen’s voice singing on the soundtrack.<br />
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Helen and Dan had <a href="https://youtu.be/9I2H4ACRZ_8" target="_blank">skyscraper highs and serious lows</a>; both finished their days together here at The Berkeley, a characteristically splendid Jackson Heights apartment building.<br />
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<a href="https://www.theberkeleycoop.com/our-history" target="_blank">The Berkeley</a> (fka Berkeley Hall), a neo-Georgian building with nine foot ceilings in its 84 units at 77-12 35th Avenue, was erected in 1937. It had a roof garden, children’s playground and gymnasium. It is now a co-op.<br />
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Our cocktail hour with Mr. and Mrs. Healy features the Charleston, from <a href="https://euvs-vintage-cocktail-books.cld.bz/1930-The-Savoy-Cocktail-Book" target="_blank">The Savoy Cocktail Book</a>. It’s an aromatic and potent sipper made with equal parts gin, maraschino, kirsch, Curaçao, Italian and French vermouths, and garnished with a lemon peel. A half ounce of each will build you a 3 ounce drink, and upon giving it serious thought, we have two suggestions: first, choose a bracing gin, and to top it all off, add a cocktail cherry after you’ve expressed your lemon peel.<br />
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To The Heights!<br />
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the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-51069206373834892862017-01-16T15:12:00.000-05:002017-01-17T08:53:13.382-05:00A Bar Is a Bar Is a Bar<div class="separator" style="clear: both; text-align: center;">
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Because we at Grade “A” Fancy never duck a controversy, let’s put a new topic on the table and see if we can’t start a small war.<br />
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We’re the #1 fans of food with drinking. It’s the civilized thing to do, it keeps you from ruining your stomach, and it’s a great strategy for remaining upright on your seat. BUT.<br />
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The fad of eating a full meal at the bar has begun suck the soul out of some of our favorite haunts.<br />
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We're always on the look-out for places with snacks on the bar—Sardi’s renowned cheese spread with Ritz crackers, for example, and the posher hotel bars are often generous with nuts and crunchy bits. There are even a few humbler neighborhood joints that still spring for free hot dogs or popcorn. That’s all as it should be. And we aren’t complaining about tapas, either. The danger begins when a bar is colonized by soup-to-nuts diners.<br />
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Predictably, the hot scene-y places even feed this fad by selling stools at the bar as regular reservations. Two offenders in this vein are also among the worst gentrifying war criminals in the restaurant biz: the ruinovated Minetta Tavern and the annihilated Fedora. Both of these atrocities treat a barstool exactly like a seat at a table. If that’s their game, fine. You won’t catch me dead in either of these clip joints. The precedent they set inevitably bleeds into regular places that once maintained a customary separation between bar and restaurant.<br />
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Picture this: a weekday evening at one of our most beloved Greenwich Village restaurants, an old-fashioned stalwart with a good sized bar and separate dining room. Two thirsty fans step out of the cold, happily note our favorite bartender is presiding—but oh, damn, all the stools are filled. That is a drag but then we notice that most of the folks are eating a whole goddam dinner, big plates, forks, side dishes, the whole friggin’ works. Plenty of tables sit empty in the dining room, so this is the choice of customers, not the necessary result of overcrowding.<br />
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If you are on your own and feel like a bite at the bar rather than a table, have at it. If you are the cherished regular who eats there every night, solo, more power to you. You are already part of that bar’s culture. You interact with the other patrons, regular and irregular, and you only take up one stool. There is a gentleman who eats every dinner at the bar we are discussing, and good for him. But when the entire length of the mahogany is taken up with parties of two plus, packing it in like they were at the counter at Chock Full o’ Nuts? Well, if they could bring themselves to eat at a table then a few other people (us) might have a crack at enjoying a restorative in civilized surroundings before sitting down to dinner.<br />
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When a fad like this one, born and bred in the trendy places, and probably, ironically, fed by the fashionableness of cocktail bars, starts to infect creaky old-timers, something must be done. A simple way to lessen the disruption of a feed at the bar, and one that used to be common, is to have a separate bar menu. The Heidelberg serves sandwiches, fishy appetizers, and wurst plates. Similarly, the McSorley’s menu is sandwiches or a sleeve of saltines and a stack of cheese. Keep it simple, finger food or nibbles (<i>tapas americanas</i>), and we will have no objections.<br />
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But we want that seat at the bar. There’s drinking to be done.the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-90564177415856900142016-12-25T14:12:00.000-05:002016-12-25T14:12:09.758-05:00Claus Reviver<div class="separator" style="clear: both; text-align: center;">
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Yesterday was the big broadcast, the annual Fool's Paradise holiday office party on the mighty <a href="https://wfmu.org/" target="_blank">WFMU</a>. A good time was had by all, as you can hear <a href="http://www.wfmu.org/playlists/shows/70275" target="_blank">here</a>. Thank you to our genial host Rex for inviting the Radio Bartender back again. And without further ado here is this year's model, in the tradition of the Corpse Reviver, here is our<span style="color: red;"> </span><br />
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<span style="color: red;">Claus Reviver #1</span> </h2>
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1 ½ ounces Cognac<br /><br />½ ounce rye<br /><br />¼ ounce crème de menthe (+ some for rim)<br /><br />¼ ounce Rhum Barbancourt 4 year<br /><br />¼ ounce cooled espresso </blockquote>
</blockquote>
<blockquote class="tr_bq">
Dip the rim of a cocktail glass in a little crème de menthe and then in sugar; store in freezer until needed.<br />
Shake liquids and strain into the prepared glass.<br />
To garnish, flame a slice of orange peel over glass then skewer it together with a cocktail cherry.</blockquote>
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On Xmas morning after his long night’s work, Santa puts his feet up, says “whew” and swallows one of these. It’s a guaranteed pick-me-up. Happy holidays and here's looking up your chimney!<br />
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<br />the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com1tag:blogger.com,1999:blog-5900541084275055028.post-43115656316529450502016-12-20T14:00:00.000-05:002016-12-20T14:07:11.672-05:00Holiday Shenanigans<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent"><span class="userContent"><span class="text_exposed_show">Prepare your
ears for the wildest holiday-themed novelty records and the sounds of on
air gift giving with a cast of celebrity merry-makers.</span></span> This Saturday — Xmas Eve! — </span><span class="userContent">everyone's fave holiday tradition, the Radio
Bartender, returns to </span><span class="userContent">the <a href="http://wfmu.org/playlists/FP" target="_blank"><b>"Fool's Paradise"</b></a> featuring Rex on
the mighty <b>WFMU</b>! As always, Grade "A" Fancy's head mixist Karen will unveil a new cocktail
for the occasion, li<span class="text_exposed_show">ve in the studio, amid much radio hi-jinx.</span></span><br />
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Tune in this Saturday, December 20, from 1 to 3pm on the <a href="http://wfmu.org/" target="_blank">Fun 91!</a> In the New York City area it's WFMU 91.1 fm Jersey City, and 90.1 in the Hudson Valley. Children of any land can <a href="http://wfmu.org/wfmu.pls" target="_blank">listen</a> in real time via the miracle of the internet.<br />
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And if you haven't already got a copy you can <a href="http://www.grade-a-fancy-magazine.com/2016/11/hark-postcard.html" target="_blank">order</a> our newly updated holiday cocktail guide, Hark! the Radio Bartender Brings which includes a postcard with this year's recipe.the Publishershttp://www.blogger.com/profile/05950200280716771068noreply@blogger.com0tag:blogger.com,1999:blog-5900541084275055028.post-88050288833916409862016-11-30T17:00:00.000-05:002021-02-15T13:01:13.907-05:00Ho, Ho, Hold the phone! A Holiday Cocktail Update!<div class="separator" style="clear: both; text-align: center;">
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It’s that most wonderful time of the year — the hustle-bustle and anticipation as everyone prepares for a very special visitor. Yes, of course we mean The Bartender of the Airwaves, bringing a gleaming new holiday cocktail for all the parched listeners of <a href="http://wfmu.org/playlists/FP" target="_blank">Fool’s Paradise</a> on radio station <a href="http://www.wfmu.org/" target="_blank">WFMU</a>.<br />
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On Saturday, December 24th we'll mix up a round or two live on air for deejay Rex and his in-studio merrymakers. But YOU CAN GET THE SUPER SECRET RECIPE RIGHT AWAY with your copy of <span style="color: #6aa84f;"><i>Hark! The Radio Bartender Brings</i></span>, a lavishly illustrated 44-page booklet collecting all our holiday drinks. Order today and you'll receive a postcard insert preview of 2016's holiday recipe, the Claus Reviver #1.</div>
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This real old-fashioned inky-papery book tells the tale of the Radio Bartender, provides guidance and counsel to make your holiday cocktail hour merry and bright, and for a bonus, you can get a jump on this year’s Fool’s Paradise cocktail with the postcard insert.</div>
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<span style="color: red;">Stumped for that nonpareil gift this year?</span></div><p>
<br />
You’ll
want a copy for yourself, naturally, but not so fast! This handsome
volume may be the answer to your holiday shopping woes. Get it for the
bon vivant on your list who’s seen it all, the liquor lover with no
stomach for cocktail twee-ness, the art maven, or the connoisseur of
small-press books. Buy one to go along with that fake i.d. for your kid
brother, one for Dad’s cookbook collection, and one for Mom’s bar.<br />
<br />
To purchase <span style="color: #6aa84f;"><i>Hark! The Radio Bartender Brings</i></span> please <a href="mailto:grade.a.fancymag@gmail.com">email</a> us.<br /></p><p>The price is $10.00 per copy, which includes USPS domestic postage.<br />
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Order now and let the Radio Bartender brighten your holiday season.
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