The perfect geek cocktail: The Peypal

The Peypal
1 oz. Peychaud’s bitters
1 oz. rye whiskey
1 oz. blanc or dry vermouth
1 tsp. rich simple syrup
1 tsp. absinthe

Stir with ice, strain into a cocktail glass, and garnish with a lemon zest. I especially like this with Dolin Blanc, a sweet white vermouth.

Note to self to try this cocktail on that fair day when I can afford absinthe. Reminds me quite a bit of the sazeraac, one of my favorite cocktails, with the addition of vermouth — and a LOT more peychauds.

Josh makes an iced coffee shaken in a Boston shaker

When we make iced coffee from fresh brew, the problems are obvious: pour it over ice and the cubes melt so quickly that very soon you have a watery mess. Our solution is to make it like a cocktail. Shake it up with milk, raw sugar, cracked ice, and a few large cubes. It creates a nice foam too.

Coffee: Peets Sumatra

(side note: the coffee is sitting in a singapore sling glass I got from the Raffles Hotel!)