Andrew Mark Veety

Revisiting The BLT Cocktail

Last year Kelli Best-Oliver and I joined forces to create the BLT Cocktail in honor of the fifth annual Tour de Moose. Kelli took on making tomato water and lettuce ice cubes while I took a shot at making bacon infused vodka.

Simply, the goal was to turn this delicious looking sandwich...

...into a breakfast drink that would fortify a thirsty biker for the twenty mile bike ride and bar crawl that followed. 

Burger Of The Month - Sub Zero Vodka Bar

Welcome to month two of my burger adventure here in St. Louis. The response to my project has been incredible so far and I'd like to thank everyone for the interest, kind words, opinions and requests to join me for a burger. I also really appreciate all the recommendations for your favorite burgers. While they were not submitted in time to be included in this project - I don't need a special reason to get out there and taste some tasty burgers.

If you have comments, questions or would like to find out more about participating in this months burger, please leave me a comment in this post, or you can contact me on Twitter or Facebook.

I'm pleased and honestly a bit apprehensive to announce our February burger, Sub Zero Vodka Bar. Why both pleased and apprehensive? I find myself feeling both because this whole project was founded on the idea that readers tell me what their favorite burger is and then I go eat them. The premise opens the doors to some burgers and burger joints that have and will continue to create some, shall we say "spirited conversation" over the coming year, not to mention question what a "burger" really is. However, I'll try to save that argument for next month, when this burger journey might careen off the proverbial rails in the opinion of many. Should be wicked.

In any event, I'm looking forward to my visit to Sub Zero, because from what I've heard and read, they are dishing up some jacked up burgers to complement their sushi and vodka bar. Yeah, sushi bar. I said I was apprehensive, didn't I? I always get worried when I look at a place and you can't readily tell what and where their wheelhouse is. Is this place about the burgers, the fish or the booze? Can you excel at all three?

But what the hell, who am I to judge until the burger is sitting in front of me? Let's eat!

WTF? The McNuggetini does not even have any NUGGET in it?

A few weeks ago, the bacon vodka I was working on ended up in a cocktail called a BLT. The beauty of this drink is that is is made with at least the essence of meat, in this case, bacon.

Now here comes the McNuggetini, where a white russian is basicly garnished with a nugget. If this is the current state of meat flavored drinks - we are all in trouble.

Amuse Bouche For October 21st, 2009

• New Eco-Friendly Pizza Box -- GreenBox -- Offers Plates with the Pie - Fun for college kids everywhere who barely have dinner let alone a plate to eat it on.
• Serious Eats visits the Thai Pizza Co here in St. Louis.
• And in the outrage of the year, decade, century and millennium, Pizzatherapy assembles a list of "the best pizza in St. Louis", leading this reader to question the sanity of placing Imo's or Racanelli's on any list of edible "pizza". Just a terrible list. Where is Pi? The Good Pie? Katie's Pizza Cafe? I'll even accept Feraro's as a more realistic example of a corner pizza shop slice than Racanelli's. Alas it was not included. I've lived in New York, I've eaten their pizza, the pizza of New York, New Jersey and Connecticut are friends of mine. You sir are not east coast pizza. I was just shocked when I saw this list of pizza in St. Louis. This is the reason I've worked so hard to make my own pies at home, because the pizza that this town is known for is largely for shit. Put that on your list.
• And lastly, thanks for Kelli for the recap of the BLT cocktail that we put together for this years Tour de Moose. Looking forward to our next collaboration.

Hogs and Hooch

The BLT cocktail, the official drink of the morning of the Tour de Moose, and it starts with a base of vodka, bacon and peppercorns. 

Its resting in the basement now. We'll check back in on it in a few weeks.