April 19, 2013

Bar’s open

As requested by Lyle, this week’s cocktails are themed around the Anatidae family of birds. Please order your ducks at the bar.


12 thoughts on “Bar’s open

  1. Christ, this week won’t stop traipsing along the bad to worse superhighway, so on behalf of all of my fellow slightly traumatized Americans, can I get a DUCKING FRINK, the stronger the better?

  2. *checks Wikipedia* “The family has a cosmopolitan distribution…” OK, I’ll have a Cosmopolitan then 🙂

  3. Since I’ve been up for hours because of events in Boston, I’ve have a Fuzzy Duck, because yes, I am very very fuzzy now and liable to fall over at the first sip.

  4. I was going to ask for a Duck a l’Orange (http://www.winemag.com/Wine-Enthusiast-Magazine/Best-Of-Year-2012/Bartender-Theres-a-Duck-in-My-Drink/) because surely, what could make alcohol better but the introduction of a) meat and b) fat, but I can’t bear it. Even an imaginary one. So I’ll have a blue duck (http://cocktail365.blogspot.co.uk/2012/03/blue-duck-cocktail.html)

    But because that’s meant to be utterly disgusting, I will wash it down with a stiff espresso martini. Or three, in fact, because those things are addictive. Seriously. Very addictive: they’re like quack.

  5. I would like a glass of Drake Wines’ Pinot Noir, S. will have a glass of Black Swan Pinot Grigio and J. will have a bottle of Goose Island IPA that I will, thoughtfully, drink for him, as he’s far too young for that sort of thing.

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