Toby Cecchini

writer/bartender

[Toby Cecchini @tobycecchini]

I survived Covid19; I’m not certain the bars I own will be as lucky. Here’s my @nytimes op-ed today: https://t.co/fESIdBPZjc

[Toby Cecchini @tobycecchini]

@AndrewBohrer @BTParsons @amandagoodeye Not much of that carried about. Astor Wines does have a few in their dessert wine section; weak on vin santos though.

[Toby Cecchini @tobycecchini]

@MarilynWhipple @chandrabooks @IRSnews We’ve been going to, and completely loving, PJ’s in Wellfleet for those same 20 years; I can’t recommend it highly enough, just down the road and actually a fair sight better than Arnold’s.

[Toby Cecchini @tobycecchini]

@MaureenLangloss 2.) fruit, or you can simply doctor the cordial to taste with powdered citric acid, sold as “citric salt” at Sahadis. But remember that a cordial should be thick and sweet if you intend to add fresh lemon or lime juice to the final drink it’s intended for.

[Toby Cecchini @tobycecchini]

@MaureenLangloss Some citrus, like oranges, grapefruits, bergamots and pomelos, just don’t have the requisite acid to balance out a cordial properly. I do one of two things; you can combine them with lemons or limes to make a compound cordial that still retains the forthright aromatics of the

[Toby Cecchini @tobycecchini]

@swmckay @kingcocktl @anguswinchester That sounds pretty tasty!

[Toby Cecchini @tobycecchini]

@anguswinchester @kingcocktl Absolut Citron, and Cointreau. Lime juice and Ocean Spray Cranberry Juice Cocktail. 80’s style...

[Toby Cecchini @tobycecchini]

@MaureenLangloss I didn’t know Jenny Offill had a new book out; gonna steal that one.

[J-L Cauvin @JLCauvin]

@realDonaldTrump @VP @MarkMeadows @nytimes YES SIR! REAL PATRIOTS KNOW THE TRUTH ABOUT #BountyGate - you did NOTHING WRONG!!!
https://t.co/xJv8isnqZU

[Toby Cecchini @tobycecchini]

@JasonLett This is going to be the story moving forward: blood in the gutters.

[Toby Cecchini @tobycecchini]

@notacrime @CreativeDrunk @DavidWondrich I actually don’t know of anything bitterer. I brought a bottle of it to my sister, who thrives on the clangiest amari going, and she flat-out couldn’t take it. Not a straight-up potable.

[Toby Cecchini @tobycecchini]

@benbrunnemer That’s a dangerous slope right there.

[Toby Cecchini @tobycecchini]

@KyleSMcLaughlin @ideasimprove I have used lavender simple for years in, I swear to you, the best drink I’ve ever concocted, so I can vouch for it. But you’re not wrong; it can also bring thst quintessence of grandma’s undie drawer to the wrong knife fight.

[Toby Cecchini @tobycecchini]

@maxwatman @DavidWondrich That’s Picon Bières, ahem.

[Toby Cecchini @tobycecchini]

@winenshine Now that’s just plain cute!

[Toby Cecchini @tobycecchini]

@SarahVBleach1 @holly_bourneYA I’m now heading towards five weeks and still have back almost nothing, maybe, as you said, 10%. It’s ominous. I got onto this thread while researching whether anyone’s saying for certain how long this might take, or whether it may in fact be permanent, which would be insufferable

[Toby Cecchini @tobycecchini]

@alcademics Welcome to the world of The Old, Camper!

[Toby Cecchini @tobycecchini]

@alcademics Done that so many times in Europe, I couldn’t count. The hidden red-eye flights fuck you from the start. Power on, Camper.

[Toby Cecchini @tobycecchini]

https://t.co/KyrzO3k7iO via ⁦@nytimes⁩ Amazing(ly horrifying) piece by Priya Krishna about the abjectly usory practices in cookbook publishing; nothing I didn’t know, but astonishing to see brought to print: brava👏

[Toby Cecchini @tobycecchini]

@AndrewBohrer I’ll get in on that with you as a class-action deal.