The NY Times Magazine has a little blurb each week from chef Mario Batali about a seasonal drink he enjoys (during the summer it appeared to be “pour some wine over some fruit” pretty much each week.)
This week he writes:
“When I’m hanging out in an airplane lounge…I make a red beer…and add 4 shakes Tabasco, 1 tsp. Worcestershire, 3 oz V8 and squeeze half a lime then fil to the top with a cold pilsner.”
First, I assume “airplane lounge” is “airline lounge” and not 747 Braniff Place.
Second, I think I’ve been spending too much time in United Clubs, because, um, Worcestershire sauce? Tabasco? They have these in lounges?
(I’m cooped up because of the Hurricane, I think I’m starting to lose it…)