Pre-Heat oven to 425 degrees

  1. Mince a head of garlic
  2. Chop four medium sized jalapeño peppers
  3. Mix garlic and jalapeños with olive oil
  4. Set mixture aside
  5. Take a large head of organic cabbage
  6. Cut cabbage into eight sections, removing core
  7. Place each section on its own piece of tin foil that is big enough to wrap it
  8. Evenly divide the olive oil/garlic/jalapeño mixture onto each section, add a splash of extra oil if desired
  9. Wrap tightly
  10. Bake for 45 minutes, or until it is as you like

Salt and pepper to taste, and serve…

Corpseboy's Cocktails

Hey, Martha Stewart gets many things right: one is simple syrup. CorpseBoy also uses a 1:1 ratio for consistent sweetening.

Gently bring one cup of sugar and one cup of water to a boil until sugar has dissolved. (I use a cup of already hot water from my glorious Zojirushi water dispenser. This way it takes virtually no time at all.) Remove from heat and let cool completely before using. After cooling, I then seal it in a mason jar for longevity.

Corpseboy's Cocktails

2 ounces Rye
1 ounce Averna
1 dash Angostura bitters
1 dash Orange bitters

Build on a rock, stir till cold, serve up. Garnish with a quality brandied cherry.

Corpseboy's Cocktails

2 ounces Rye
3/4 ounces Cynar
1 tablespoon Simple syrup
2 dashes Angostura bitters

Build on a rock. Stir till cold. Serve up, or on the rock.

Corpseboy's Cocktails

It’s kind of a Fernet night

2 ounces rye whiskey
1/4 ounce Fernet Branca
1/4 ounce simple syrup
2 dashes Angostura bitters

Build on a rock. Stir till cold. Serve up or on a rock. Express an orange peel over the drink, garnish.

Corpseboy's Cocktails

1 1/2 ounce rye
3/4 ounce sweet vermouth
1/4 ounce Fernet Branca

Build on a rock, stir till cold. Serve up.

Corpseboy's Cocktails

A Bobby Burns cocktail made, well, with a scotch whisky that some of my friends would say should not be anywhere near a cocktail…until they’ve tried this one.

1.5oz Laphroaig
1oz Dolin Rouge
.5oz Benedectine
2 dashes each of angostura and peychauds bitters

Gently add the ingredients to ice and stir, then strain and serve up.

Corpseboy's Cocktails

There is much debate about proportions for a Vieux Carre.

Here are my favorite ratios with this classic cocktail:

1 oz rye whiskey
.75 oz Cognac
.75 oz sweet vermouth (I like Carpano Antica)
Barspoon of Benedictine
A few dashes each of Angostura and Peychauds bitters

Build in the glass on a large ice cube, stir until it is cold…

Corpseboy's Cocktails

1.5 oz rye (high proof is good!)

1 oz sweet vermouth (Doling Rouge recommended)

1 oz Cynar

Build on a single large rock, and stir till cold.