Bon viveur

Μ.Παρασκευη

theparisreview:

“We Americans share more than what divides us.”

For National Library Week, a photographic essay by Robert Dawson on America’s public libraries.

the-tweed-fox:

(via Painswick village in the vintage valley - Telegraph)
stylegirlfriend:

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stylegirlfriend:

Want to dress like Paul Newman? We’ve got the essential you need to pull it off.

Check it out! http://bit.ly/1oczO1i

cocktailspassion:

CRANBERRY MINT JULEP
Ingredients:
8-10 mint leaves
2 sugar cubes, more if you prefer it sweet
crushed ice, as needed
2 1/2 oz bourbon of your choice
2 Tbsp cranberry syrup, recipe follows
Preparation:
Place mint leaves and sugar cubes in a glass.
Add 1 Tbsp of cranberry syrup and muddle everything together until sugar cubes have dissolved.
Fill glass with crushed ice.  Add 2 1/2 oz of your favorite bourbon.  (DO NOT use large ice cubes, you want CRUSHED ice.  The drink is very strong and potent.  It needs the crushed ice to dilute drink slightly.)  Use a spoon to gently stir mixture together.
Add additional crushed ice.  Add another 1 Tbsp of cranberry syrup.  Garnish drink with mint leaves and fresh cranberries.
Cranberry Syrup, makes about 1/2 cup (double or triple as needed)
Ingredients:
1/2 cup water
1/2 cup granulated sugar
3/4 cup fresh cranberries
zest of half a lime
Preparation:
1. In a small sauce pot, bring water and sugar to a boil.  Add cranberries and lime zest.  Over medium-high heat, cook mixture for 3-5 minutes until cranberries begin bursting open.  Once all the cranberries have burst, remove from heat.  (Do not overcook, you don’t want the cranberries to turn to mush.)
2.  Let mixture cool to room temperature.  Transfer to a container with a lid, let chill in the fridge until mixture is cold.
3.  Remove mixture from fridge and strain.  At this point the syrup should have thicken.  Discard cranberries (or save to snack on!).  Return cranberry syrup to fridge until ready to use.

cocktailspassion:

CRANBERRY MINT JULEP

Ingredients:

  • 8-10 mint leaves
  • 2 sugar cubes, more if you prefer it sweet
  • crushed ice, as needed
  • 2 1/2 oz bourbon of your choice
  • 2 Tbsp cranberry syrup, recipe follows

Preparation:

  1. Place mint leaves and sugar cubes in a glass.
  2. Add 1 Tbsp of cranberry syrup and muddle everything together until sugar cubes have dissolved.
  3. Fill glass with crushed ice.  Add 2 1/2 oz of your favorite bourbon.  (DO NOT use large ice cubes, you want CRUSHED ice.  The drink is very strong and potent.  It needs the crushed ice to dilute drink slightly.)  Use a spoon to gently stir mixture together.
  4. Add additional crushed ice.  Add another 1 Tbsp of cranberry syrup.  Garnish drink with mint leaves and fresh cranberries.

Cranberry Syrup, makes about 1/2 cup (double or triple as needed)

Ingredients:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 3/4 cup fresh cranberries
  • zest of half a lime

Preparation:

1. In a small sauce pot, bring water and sugar to a boil.  Add cranberries and lime zest.  Over medium-high heat, cook mixture for 3-5 minutes until cranberries begin bursting open.  Once all the cranberries have burst, remove from heat.  (Do not overcook, you don’t want the cranberries to turn to mush.)

2.  Let mixture cool to room temperature.  Transfer to a container with a lid, let chill in the fridge until mixture is cold.

3.  Remove mixture from fridge and strain.  At this point the syrup should have thicken.  Discard cranberries (or save to snack on!).  Return cranberry syrup to fridge until ready to use.

drinkshouts:

March 13 - Pisco Negroni …
This drink is exactly what the title says it is: it’s a Negroni made with pisco instead of gin. I’m also using Aperol instead of Campari, which I do quite often. The two liqueurs have very similar flavor profiles, but Aperol’s just a bit less aggressive. Since Punt e Mes is a relatively bitter vermouth, I figure that makes sense.
Traditionally a Negroni is equal parts of all three ingredients, but I like to go a little bit heavier on the base spirit.
1.5 oz. Pisco (Portón)
1 oz. Sweet Vermouth (Punt e Mes)
1 oz. Aperol
Dash Orange Bitters (Fee Brothers)
Combine all ingredients in a rocks glass over ice and stir thoroughly. Garnish with an orange twist.

drinkshouts:

March 13 - Pisco Negroni …

This drink is exactly what the title says it is: it’s a Negroni made with pisco instead of gin. I’m also using Aperol instead of Campari, which I do quite often. The two liqueurs have very similar flavor profiles, but Aperol’s just a bit less aggressive. Since Punt e Mes is a relatively bitter vermouth, I figure that makes sense.

Traditionally a Negroni is equal parts of all three ingredients, but I like to go a little bit heavier on the base spirit.

Combine all ingredients in a rocks glass over ice and stir thoroughly. Garnish with an orange twist.

secretempires:

The Bad Boy Detroit Pistons of the early-90s.

secretempires:

The Bad Boy Detroit Pistons of the early-90s.

theparisreview:

“One adds to the stock for one’s own entertainment.”
Kingsley Amis would have been ninety-two today. Read the story behind his James Bond novel.

theparisreview:

“One adds to the stock for one’s own entertainment.”

Kingsley Amis would have been ninety-two today. Read the story behind his James Bond novel.

atlantic-saints:

King’s College Chapel, Cambridge

atlantic-saints:

King’s College Chapel, Cambridge