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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (May 12, 1982)
Cheers! A student’s primer for warm weather drinhs "A little learning is a dang'rous thing; Drink deep, or taste not a Pierian spring: There shallow draughts intoxicate the brain, And drinking largely sobers us again " — Alexander Pope "There is no drinking after death." — John Fletcher "Cheers!” — The Emerald In the Inexorable cycle of seasons, summer comes even to Eugene. When it does arrive, students are no longer satisfied with dark, smoke-filled taverns where somebody has danced on the table the night before; their shoes adhere to the tavern floors as they navigate their way to the sunshine With the advent of warmer weather, the hardier souls among us are already drinking outdoors To encourage this change of venue, The Emer ald offers this student primer of warm-weather libations for the enlightenment of our drinking audience. Remember, the key word is cold. The Manhattan 2 ozs. blended whiskey % ox. sweet vermouth 1 dash bitters (optional) 1 maraschino cherry In a drink contest a couple of generations ago. the Manhattan would have run a dead heat with the martini Despite having lost ground since, this ver satile drink has sired many offspring, includ ing the old-fashioned, the rusty nail and the whiskey sour. Stir whis key, vermouth and bit ters well with ice Strain into pre-chilled glass Add cherry The Mint Julep 12 mini leaves on a slam 1 teaspoon sugar 2 teaspoons water 2 54 ozs. 86- or 100-proof bourbon 6 mint leaves on stem With the running of the Kentucky Derby ear lier this month, the julep is officially in season. Tear or bruise the 12 mint leaves partially while leaving them on stem Place in tall, chilled glass with water and sugar Stir until sugar is dissolved. Fill glass with cracked ice. Add bourbon. Stir To release the aroma, par tially tear the 6 mint leaves Insert the leaves into the ice and — they're off! photo by bob bokof The Dry Martini 2 ox. gin 'A ox. dry vermouth In season year round, this thor oughbred should be served piercingly cold. Perfect for members of the Why-Go-To-AII That-T rouble-For-A Drink School At its best, both the gin (Boodles and Tanqueray are the best) and the glass are chilled ahead of time. The martini’s most com mon garnish is an olive, pitted or stuffed. We recommend a twist. Substitute an onion, and a martini becomes a Gibson. Just strain into a cocktail glass, whisper the word vermouth and — Voila! The Gin Gimlet 2 ozs. gin '/} oz. lime Juice Like the martini, controversy surrounds this drink’s proper proportions. Adding sugar and club soda turns it into a Gin Fizz. Stir well with ice. Strain into pre-chilled cocktail glass. Glass may be sugar-frosted by mois tening rim with lime juice and dipping into sugar. Sweetness. The Bloody Mary 1 $4 ozs. vodka 3 ozs. tomato juice % oz. lemon juice 1 dash Worcestershire sauce This simple but ef fective pick-me-up is everyone’s favorite first drink of the day. Rumor has it the key ingredient is horseradish, although we think the real secret is serving with a pickled green bean. Optional ingredients include Tabasco sauce (careful) and a stalk of celery. Shake all ingredients well with ice. Strain into glass. Good morning! The Pina Colada 2 ozs. golden rum 3 ozs. crushed pineap ple or unsweetened pin eapple juice 1V* ozs. cream coconut of continued on page 8B Mold (A, Restaurant • Close to U of Ocampus • Large heated pool • King .A. Queen size beds • Access to jogging (A. bi ke pat hs along tlie river • Monthly (A.weekly rates avail able on one A,two bedroom efficiency units • Fully air condit loned • Famous’ Black Angus Restau rant ‘on premises • Non smokers rooms available • 60 newly remodeled rooms I2NT»r i 2121 Franklin Blvd. Eugene. Oregon 97403 342-1243 STUDY AND RESEARCH AWARDS FOR 1983-84 FULBRIGHT GRANTS RHODES SCHOLARSHIPS MARSHALL SCHOLARSHIPS WILSON SCHOLARSHIPS Attend a meeting to find out about: -Application Procedures-Deadlines-Criteria for Selection —Interview Procedures 3 p.m. Thursday, May 13, 1082 FtILBRIGHTS: Office of International Services 330 Oregon Hall, 686-3206 For further information: Room 101 EMU (across from the Post Office) MARSHALL, RHOUES, WILSON: Office of the Dean College of Arts and Sciences 114 Friendly Hall, 686-3902
