My limited pool of acquaintances (Margarett....my cat....my intense sense of guilt) hound me relentlessly about updating this blog, but I am finding them increasingly easy to ignore. I'm not sure they grasp the strain that it takes to communicate. "Seldom have I known any profound being that had anything to say to this world, unless forced to stammer out something by way of getting a living" For me, writing is like mining. When considered in its totality, mining takes precisely one eternity. While I'm tending the stills or mopping the floor, any number of brilliant ideas tromp around my brain, like ponderous dinosaurs. Eventually they die off as my mind repopulates with increasingly urgent and desperate thoughts about what I will have for dinner. As layer upon layer of daily silt (blog posts about 'normcore' fashion, trying to remember the difference between Crimea and Cimmeria, joint pain anxiety) accumulates atop these ideas, the intense heat and pressure of my intellect is slowly transforming them from mighty giants into compact nuggets of snarky 'content'. When the time is right, an expedition is mounted to the last known site of these ideas and the heavy digging begins. The coal is always black, the ground is always cold and hard. Once I've extracted what ever slim bucketful of ore I can, usually some form of refining (writing) is needed to transform the damp, polluted lignite ("Florentino is gross") into gleaming anthracite (The Internet Is Terrible And So Is Florentino).
As you can see from that painfully contorted analogy, it can be a taxing process. When you factor in that there are ZERO returns on any effort invested, every post I make is actually a sparkling miracle of selflessness and near-Divine sacrifice.
In the vein of martyrdom, I am continuing to grapple with drinking the Florentino Liqueur. In an attempt to articulate the aroma of the spirit, I mixed some vanilla extract with cough syrup, anise seeds, and a mushed up banana. Right before Margarett was about to go to sleep I had her don a blindfold and smell the two ramekins I had prepared.
Mar - This one smells like that gross knock-off thing. This one smells like cough syrup with a banana mushed up in it and some anise seeds.
The problem with finding a Florentino cocktail, is that it is difficult to find a Galliano cocktail that I would entertain the thought of drinking. Most appear to be a random assemblage of of the sweetest liqueurs from an 80s Sorority party (http://www.webtender.com/db/drink/4752). There are a handful of more modern Galliano cocktails, but they use the reformulated 'Galliano L’Autentico' rather than the ghastly sweet version that Florentino is modeled after. I'd hoped by the time I got to the end of this post, my frantic clawing of the internet would have yielded a suitable recipe, but alas. Below is a not very inventive reformulation of the weissbanger, with the addition of some lime juice to decrease the sweetness, gin to decrease the banality, and egg white to decrease the chance that you won't get salmonella. If you've noticed that just about every drink I make is some combination of gin, egg whites, and unpalatable liqueur, perhaps you've also noticed that this photo is lit by the rising sun, a phenomena which occurs roughly between 7 and 9 am...