Tonight we hosted a random chili feast. First off, my spank-ass pot of I-Want-To-Be-Jesse-Griffiths-When_I-Grow-Up Chili that I made on Sunday (from 3lbs of Thunder Heart bison stew meat, 1 lb bison shanks, 1 lb ground bison, and a pound of lamb necks from my friend Loncito; half a pound of smoked bacon, and a shload of garlic, jalapeños, onions and tomatoes. After about 5 hours the meat was all disintegrated and the marrow was about to fall out of the shank and neck bones. Yum).

I invited a few friends over for a bowl of red and a glass of white--namely all of the cheap/free white wine that I end up with each year after all of the Fall food & beverage events have passed. Addie Broyles from the Statesman and Jenna Lane from Edible Austin were here--it was like a media event, except there was no event. Little did I know that my friend Joe was going to show up with a dish of enchiladas and his f*ing super bad-ass rice. It went from a bowl of chili and a glass of free wine to full on super Tex Mex feasticle.

As much as I was trying to avoid making cocktails, I could not get out of it. This is, after all, Tipsy Manor. And people don't come to Tipsy Manor for wine (free or otherwise). So we turned to the Dale. And since I found a Thrift Store Treasure today in the form of a brand new Bodum punch bowl with the stickers still on it (for $5!), we decided on a punch.

Dale offers the Pilgrim Cocktail without much explanation of the drink's origins. Instead, he offers an endearing story about a bitter winter day in NYC when he left his bar with a tray of warm Pilgrim Cocktails to schlep them across Rockefeller Plaza to a crew of over-worked A.P. workers in the building across the street. We served the drink cold, since we are short on bitter chill here in Texas.

Dale/David Project #81--Pilgrim Cocktail
The Pilgrim punch, according to Dale, consists of dark & light rums, orange juice and lime juice, orange curacao, and bitters. AND pimento dram, which we just happen to have a bottle of on hand...