Tag Archives: Writing

2013 in review

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In the next few weeks The Fussy One will be in it’s 2nd year! Hooray! ¬†To mark another year of drinking, traveling and blogging I thought I would put up my stats for last year. For those who are interested below is The Fussy One 2013 annual report. It makes me so happy to see how many new people visited this site last year, even though I didn’t have a chance to work on it as much as I usually like.

Thank you to all my faithful fussy followers, be sure to keep reading this new year! Click on the link to read the stats put together for me by wordpress ūüôā

Click here to see the complete report.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 14,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.

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Guest Blog

Hello Fussy Followers!

I have a couple of pieces I am working on for the Fussy One (taking a while to get together) and I will be posting soon, have no fear! In the mean time, I wanted to let you know I was asked to do a guest spot on someone else’s blog this week!

I received an email from Aryn, creator of giraffes+garlic+glamour website (great name) when I was sick in bed with flu and it made me so happy to hear from a fellow blogger and reader of my site.  She asked me to do a guest spot on her blog, which honestly is the most flattering thing a fellow blogger can ask, in my opinion. Her site is a really interesting read too, so I think a lot of you would enjoy it.

Please click HERE to see the piece I wrote for her, and see what she has to say about The Fussy One. ūüôā

As i’m sure you have noticed, I haven’t been blogging much recently. Life gets in the way of writing sometimes and before you know it another week has gone by and nothing is ready. ¬†I am so grateful for all my readers, and especially appreciative of a number of you who have written me private messages recently telling me how much you enjoy my site. I have fan mail! Yay!

Anyway, keep reading and making cocktails. I promise lots of posts will be coming soon…

The Fussy One xxx

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Drink of the Week and 100th Post!

Gaelic SourGaelic Sour

  • 2oz Jameson Irish Whiskey
  • 3/4oz Lemon Juice
  • 3/4oz Orgeat
  • 2 dash Angostura Bitters

Garnish: Lemon Wheel

It’s that time of year again… ST.PATRICKS DAY! Also known as ‘An excuse to get drunk on Irish Whiskey and beer day!’. Every year I have been in America I have ended up more and more intoxicated on this day, moreso I think than I ever was in the UK. ¬†The Americans (well Californians for sure) love this holiday and celebrate with Irish themed drinks, Green colored beer and clover designs all over the city.

Today FutureGreg and I are dressed in green and heading down to Townhouse in Venice Beach for their Irish themed events.  They have Irish bands playing, an Irish stew, Punch bowls and the above drink on sale all day. If you are in the neighborhood I suggest you join us.

The above recipe is a delicious Whiskey Sour with a subtle twist using the orgeat. It is sweet, flavorful and simply delicious. If ‘Irish Car Bombs’ aren’t your thing this drinking day, this is a great option instead.

On a completely different note, this is my 100th post on The Fussy One!!! Seems only fitting that a blog about alcohol would have it’s 100 post on a national drinking day ūüôā

Everyone have a great time today and be safe!

Remember: DO NOT drink and drive!!!!

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One Fussy year!


Today is officially my 1 year BLOGGERVERSARY!!! WOO HOO!!!! I have been posting for one whole year as of this moment. ūüôā

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Ironically, this post is not about me so much as it is about my darling partner Greg Bryson. I wanted to write a little post for him because I am very proud of his achievements this past year also. He has successfully begun running two bar programs (one in Santa Monica and the newest in Venice Beach, California), created a huge selection of new drinks for his cocktail menus and a few weeks ago his St-Germain cocktail recipe was selected as a runner up for the 5th¬†annual Can Can Classic cocktail competition¬†out of 13,000 applicants.He created a delicious drink recipe called ‘Oaxcan in Paris’ (recipe to come soon)

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This morning he received a custom St-Germain roadster bicycle and an accompanying bottle of St-Germain. I am told the bike was featured prominently in the Wall Street Journal, Cool Hunting, WWD, and a score of other publications and is a great looking piece of equipment that i’m super jealous is his! I love St-Germain as a product, it reminds me of Summer in England when I used to drink Elderflower cordial. For those who don’t know, St-Germain is a sweet liqueur crafted in the artisanal French style from¬†elderberry¬†flowers, it is currently made in Paris.

bottle holder

Loving Greg’s bike which has cork handle bars, leather straps to hold a bottle of St.Germain on a road trip and an old fashioned European feel to it. ¬†Anyway, here’s me showing off my boyfriend! LOL

Don’t forget to join me for drinks at Hostaria Del Piccolo in Venice tonight to celebrate a day of alcohol related achievements. Hooray!

The Fussy One xx

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January 30, 2013 · 6:05 pm

Drink of the Week

The Fussy One Cocktail

The Fussy One

  • 2oz Rum Blanco
  • 3/4oz Lime Juice
  • 3/4oz Vanilla syrup
  • 3/4oz Fresh Beet juice

Garnish: Lime wheel

Next week sees some big achievements for me. On Monday 28th January I will have been living in the States for 5 years…then on 30th January I will be celebrating my 1st ‘Bloggerversary’. ¬†Yep, this little¬†blog will be one year old on Wednesday!

The above drink recipe was created lovingly by my Beverage consultant boyfriend Greg Bryson, as a nod to me…and my fussiness! This drink is nothing short of delicious, and perfectly fits my personality. ¬†The use of beet juice gives it an almost healthy taste and vegetive flavors, for some reason the beet reminds me of carrots at times too. ¬†When Greg first met me (read about me) I would never have eaten a vegetable by choice, so¬†incorporating¬†it in a drink with my namesake is pretty smart and somewhat amusing.

This drink has everything I love combined. It has Rum as the base (my favorite), it’s Sweet, Strong, Pink, Fruity and Girly. (Add a dash of crazy and it would be describing my personality!)

In essence this drink could be described as a Vanilla Beet¬†Daiquiri, but I prefer to call it by it’s new name… “The Fussy One” ūüôā

Head on down to¬†Greg’s¬†new Venice location of Hostaria Del Piccolo on Wednesday for a drink to celebrate. Greg will be making this recipe as well as loads of his other creations, it’s going to be a fun night.

A big thanks to all my readers, keep following and commenting. I love your suggestions and feedback!

Here’s to many more years of eating, drinking and blogging…

The Fussy One xx

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The Fussy One 2012 Report

The WordPress team (the platform I use to prepare my blog each week) have prepared me a really cool 2012 annual report on my blog! If you’re interested to see how I did last year (stats, countries that viewed me etc) then¬†Click here to see the complete report.

Here’s an excerpt:

4,329 films were submitted to the 2012 Cannes Film Festival. The Fussy One.com had over 15,000 views in 2012. If each view were a film, this blog would power 3 Film Festivals

I am so very pleased with all the achievements I made in 2012. On January 30th TheFussyOne will be 1 year old and bigger than I ever imagined.  I never thought I would get so many opportunities (like Tasting Panel Magazine) purely because of my love of writing and going out to try new places with my boyfriend!

Thank you so much to all my readers for your support, kind letters and overall interest in my little space! I look forward to what 2013 will bring and hope you continue to follow.

Love and well wishes,

The Fussy One xx

TheFussyOne

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The cost of creation

I recently watched the video above (courtesy of Liquor.com) and it got me thinking about a few things, in particular, the cost factor of going out and doing what I do.

All the restaurants and bars that my boyfriend and I visit produce some of the finest food and drinks you can get, this doesn’t always mean the menu is expensive, but often times it can be.

Many of my friends and family don’t quite understand the point of spending a huge portion of our paychecks on food and alcohol, but people often forget that it’s the overall experience you’re paying for not just the products. I may be fussy and certainly not rich, but I honestly have no problem spending my money on a good restaurant/bar. If I enjoy the atmosphere of a place, the friendliness of the service and the quality of what i’m putting in my mouth..I will happily spend a small fortune in one night!

I have recently heard many more people complaining about the ridiculous cost of cocktails at Mixology bars. Many customers think it’s a ‘rip off’ that a drink can cost anything from $12 to $20, and they always want the bartender to ‘hook them up’ by giving drinks away for free or adding extra alcohol, but as the video explains there is so much more to a quality drink than just mixing. Not to mention, adding ‘more alcohol’ often upsets the ratio and balance so the customer probably wouldn’t enjoy the end result anyway.

If you are the kind of person who would rather have a cheap vodka soda or a bottled beer that’s fine too, ¬†just understand that a Mixology bar is not the place to get it!

“Mixology bars are like fine dining for drinks”

Having worked behind a bar myself, I have first hand experience of the horror of hand juicing boxes of limes only to yield a little over a quart of juice. You’d think managers would just buy their staff a juicer…this isn’t always the case.

My boyfriend is a Beverage Director so I witness daily, the time and effort that goes in to creating a new menu, inventing tinctures and working on infusions/barrel aged cocktails. This is also a factor to think about. The recipes on menus at these places aren’t thrown together in a blind frenzy, a substantial amount of time and money will have been spent on testing brands, factoring cost of products and experimenting with different recipes and ratios. At the end of the day, all the customer gets is a delicious drink in front of them but often doesn’t know the effort and preparation that went in to it’s creation.

The economy is bad, yes, but if you’re going to go to a nice place…understand what it is you’re paying for, and thank your lucky stars you’re not in Europe where the price is (no joke) double!

That’s all I have to say about that ūüôā

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Drink of the Week

Ramos Gin Fizz (AKA New Orleans Fizz)

  • 2 oz Old Tom Gin
  • 1/2 tbl spoon fine sugar
  • 3/4 oz Lemon juice
  • 2 drops Orange Blossom Water

Shake in a mixing glass half full with ice, then add:

  • 1 oz Whipping/Heavy Cream
  • 1 Egg White

Shake continuously for a long time then strain in to a Fizz glass (no ice) and top with Club soda (or Soda from a siphon)

Garnish: Orange Slice (optional)

This will be my last post before flying to New Orleans on Wednesday for my second year of Tales of the Cocktail. ¬†I will attempt to “Blog as I go” at Tales this year, however back-to-back seminars, tastings and multiple parties will make “writing time” difficult to come by, but oh how i’ll try. ¬†It seems appropriate to put up another NOLA classic to mark the start of TOTC tomorrow, and this stands out as one of my all time favorites. As some of you may recall I wrote about a punch my boyfriend made a while back that was based off the above recipe. (see here)

Henry C. Ramos is said to have invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans. Although, there is some suggestion that the drink already existed under the name New Orleans Fizz. ¬†One thing I know for sure is that this is one of the city’s most famous cocktails. It is still a popular choice during trips to French Quarter although it is said that during the carnival of 1915, 32 staff were on at once at Imperial Cabinet Saloon, just to shake drinks in order to keep up with the high demand. It had a long mixing time (12 minutes) which made it a very time consuming cocktail to produce. ¬†A Fizz is a genre of drink, named because recipes had bartenders ‘charge’ the drinks with soda from a soda siphon, although nowadays using a bottle of club soda to top it off is¬†sufficient.

The above¬†recipe is a bit of a mix. ¬†I took the main ingredients from the recipe written in¬†‘Modern American Drinks- How to mix and serve all kinds of cups and drinks’¬†by¬†George J. Kappeler,¬†copyright 1895, however egg white and orange blossom water were added in much later recipes.

Actual recipe from ‘Modern American Drinks’ 1895

I personally love the fluffiness of drinks with egg white so I feel I have to put a recipe that includes those ingredients.  The drink itself is creamy, sour and sweet. With the addition of orange blossom water it tastes almost like an orange cream soda. Very tasty.

I will definitely be ordering one when in NOLA, and i’ll let everyone know how it tastes! Be sure to follow my twitter @TheFussyOne1 and Instagram @TheFussyOne for live feeds throughout the trip.

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An ABSOLUTely great event

As many of you will have noticed, I haven’t had a chance to write my blog in a while. I’ve been working, drinking, traveling,¬†eating, drinking, at industry events and yes, more drinking! I finally have a little time to report back on my experiences before I head to New Orleans for Tales of the Cocktail in 2 weeks. ¬†There will be new posts going up shortly so be sure to check in again soon.

In “Fussy One News” I would like to let you know that another piece of my writing has been published in this months issue (July 2012) of The Tasting Panel Magazine.

This is the second time i’ve been fortunate enough to have my words in print (See May issue) and I was thrilled at the chance to cover the ‘Absolut Stuga’ event that was held in Hollywood last month.

I had been planning to attend the Stuga event long before I was asked to cover it for the magazine, so I was even more excited to be there when I had the task of interviewing bartenders and industry professionals (most of whom are now my very good friends!) ūüôā

I have been to several Absolut events in the past so knew it would be a fun occasion, because if anyone knows how to throw a good party, it’s definitely Absolut. ¬†This event was certainly great fun and entertaining, however it differed from previous years because there was a far more prominent focus on education regarding the product and it’s development this time.

Experts from Sweden, London and New York had been flown in to teach us about the process, distillation and marketing behind the iconic brand. It actually made for a very informative and interesting evening, and completely different to what I had expected.

Time for some product tasting

I have to admit, I was somewhat surprised to learn so many facts about the brand that actually impressed me. As most of my readers know, Vodka is not my go-to alcohol of choice, mainly due to the fact I find it to have no real flavor profile. ¬†However, I was throughly intrigued by the history and ‘one source’ philosophy that Absolut adheres to.

Did you know that the winter wheat, the purist water, the distilling, bottling and packaging for Absolut all takes place in one very tiny region in Sweden?! It literally all comes from ‘one source’…near the city of √Öhus in¬†Sk√•ne County, Sweden.

A small community of local Swedish farmers, millers and workers are the team behind one of the biggest Vodka brands in the World, which I think is really quite remarkable.

Toby  Cecchini makes his Cosmo

I have a new found respect for the company as a whole especially when I heard first hand that some of the farmers have worked with the brand for over 25 years.

I admit, I always assumed Absolut was just another big brand that was only popular because it was pushed by clever advertising, however the Stuga event (named after Swedish cottages) was designed to shed new light on their product, which it certainly did for me.

I also hadn’t appreciated that the flavored versions of their product use no false or added flavorings.

They steep 100% real fruit in the vodka making it a far more subtle flavor but not fake tasting like many of it’s flavored vodka competitors.

The Absolut tasted great in the cocktails that were on offer throughout the evening, I particularly enjoyed ‘Our Man in Zanilla’ which was sweet, floral and very refreshing.

Our Man in Zanilla- ABSOLUT Vodka, Manzanilla Sherry, Elderflower Liqueur, Grapefruit Zest

The event was spread over 2 days at Paramount Studios. Day One was for industry only and Day Two (yes, I did both!) was open to the public.  We ate unusual foods prepared by Animal restaurant, learnt a thing or two about the brand, drank punch, had t-shirts printed, told stories and danced the night away to the DJ.  A great experience that everyone I spoke to thoroughly enjoyed.

Check out the article I wrote for the magazine by clicking here and seeing the online version of the July issue.  My piece starts on page 67 and is a 3 page photo essay about the Absolut event.

Marcos and Vincenzo hug it out!

You can also subscribe for the printed version of the magazine from their website, which I highly recommend for those with a serious interest in the alcohol industry.

Please note the photos in this blog are my personal photos from the event, however the ones used in The Tasting Panel article were taken by Erica Bartel.

*   *    *

Again, big thanks to the Editors of Tasting Panel (in particular,¬†Rachel Burkons) for giving this little British blogger another chance to have their work published…I hope to work for you again soon.

A continued thanks to all my Fussy Readers too, I still can’t believe how many of you there are and I appreciate the support.

KEEP FOLLOWING, DRINKING AND TRYING NEW THINGS!

The Fussy One ūüôā

 

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My words in ink.

I just wanted to share a little news with all my wonderful Fussy One followers…

I am happy to announce that a piece of my writing can be found in print this month. ¬†No I’m not talking about my mum printing a page from this website and pinning it to her board in the kitchen, (although I don’t doubt this to also be true) I am in fact¬†talking¬†about my contribution to the May 2012 issue of Tasting Panel Magazine.

The  Tasting Panel Magazine is the industry leader in Bar and Liquor news.  It goes out to bars and restaurants all across the country with current information on the latest alcohol related products, trends, and industry events. I have been a subscriber for a while which makes it even more special to see my name this month on the contributors list.

There are many writers out there who would love to have a piece of their work published in a magazine and I have to say I am genuinely thrilled to have been given this wonderful opportunity.

The article  published is about the latest addition to the Malibu Rum Portfolio; a Tequila and Coconut rum blend named Malibu Red.   The magazine is a great read so if you want to order a copy for yourself head to their website here. You can also check out the online version of this months issue by clicking this link. You will find my article on page 58.

I am obviously not an official spokesperson for the magazine, but I wanted to tell you all about this accomplishment for two reasons.

Firstly, I wanted¬†to show some appreciation to those who helped with this latest development in my writing career. ¬†To Erica for her great photography and support, to my very sweet managers at the restaurant where I work for putting a copy of my article up on the¬†achievements¬†board (even though I didn’t mention I was in it, they just spotted my name!) as well as a big thank you to the senior editor Rachel for giving me a chance. I look forward to working with her and The Tasting Panel team again very soon.

The other reason I felt the need to share this news is because I want to tell all the bloggers who follow me (I appreciate every one of you) that hard work and¬†perseverance¬†always pays off. ¬†For those of you who don’t know, blogging is a blessing and a curse. ¬†It takes up a lot of time, you don’t get paid (unless you get advertising or go viral), and it is very unlikely your little space on the web will end up in to a major motion picture like ‘Julie and Julia’…although one can dream!

I know many of us bloggers seek some sort of validation in what we do and often find it in new followers, comments, likes, clicks and¬†re-blogs… and Oh to be freshly pressed! I know that I look forward to seeing my stats as much as the next blogger, but I¬†genuinely¬†write because I enjoy it which I think is the most important thing. I have done since I started writing journals at 10 years old. ¬†I see my blog merely as an extension of that process because, as you all know, I write about places i’ve been and events i’ve enjoyed in a chatty informal style.

I have discovered a passion for writing over the past few months that I had forgotten about, and something I felt was merely a hobby (my blog) has now become a very significant part of my life. ¬†It’s always great to do something you love and even better when you can possibly make an income/career out of it. ¬†My website¬†has brought me nothing but fun and interesting new avenues. I look forward to all the¬†opportunities¬†just around the corner and thank all of you, my Fussy One Readers, for your continued support.

Keep reading and enjoying!

love,

The Fussy One ūüôā

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