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.
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.)
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.|