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Ballantine Ale Bob Benchley first introduced me to Ballantine Ale. It has been a good companion ever since. You have to work hard to deserve to drink it. But I would rather have a bottle of Ballantine Ale than any other drink after fighting a really big fish. We keep it iced in the bait box with chunks of ice packed around it. And you ought to taste it on a hot day when you have worked a big marlin fast because there were sharks after him. You are tired all the way through. The fish is landed untouched by sharks and you have a bottle of Ballantine cold in your hand and drink it cool, light and full-bodied, so it tastes good long after you have swallowed it. That's the test of an ale with me: whether it tastes as good afterwards as when it's going down. Ballantine does.
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Black Velvet Equal parts stout and Champagne Fill tall glass half way with cold stout, top off with Champagne. |
"Liugi, bring some Champagne and stout."...Benchley mixed the Black Velvets
with great care and not a little ceremony...
"What'll you gentlemen have to drink? This is on the house! (All laugh, and order a pitcher of Black Velvet.)
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The Pink Grapefruit Rim glass with cut fresh lemon, coat generously with sugar, which may be granulated white, superfine (caster), or confectioners. Shake with ice and strain into glass. |
This new-classical cocktail was invented by RBS member Eileen Forster Keck.
We think Bob would have approved.
...what are they going to do with all the old Pullman cars...I have a horrible premonition that
some day soon they are going to drag around a car named "Gleeber's Falls" or "Angostura"
and ask me to give it a home.
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