I hate listening to people complain about how busy they are, so I've come to you not to whine about my increased busyness but merely to acknowledge it. After a decade of barely fettered leisure I've recently found myself with a full day's worth of chores to do every day, even on the days when there is a "Law and Order" marathon or unseasonable warmth and including one ghastly day in September when my ankle hurt and we were out of Advil and cyanide capsules.
'flavored vodka' on Serious Eats
When it comes to the world of flavored vodka, I usually stick with the king: gin. However, every now and then there is a place on my bar for the other stuff (usually when a party looms). While many of the options range from the sickly sweet to the disgustingly bizarre, there are actually some pretty tasty and unique options out there if you know where to look.
Last week, we looked at vodka, but mainly at clear, or unflavored, vodka. Today we'll follow up with the other type of vodka on the market: flavored vodka. We'll look at its history, some production methods, and a controversy or two.
I tend to select my friends more for their entertainment value than their utility. When I filled out the "Meet the Will" questionnaire a couple months ago, the only question that stumped me was the one about which friend I rely on for restaurant recommendations. I had to invent a person, because I generally avoid counting on my friends for anything more taxing than drinking all my beer and over-hugging my fiancé.