Lets say i was going to make a Manhattan..
Comments
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High West Double Rye. Suazerac Rye. 1776 Rye.
Bourbon works great too but I’ve come around to Rye being extra delicious in this drink.
More critical though is the freshness of the sweet vermouth. Axe @Dennis_DeYoung -
My go to Bulliet rye or bourbon.
I go light on the vermouth and heavy on the bitters.
Use some quality cherries -
Manhattan Clam Chowder
YIELD 8 to 10 servings
TIME 1 hour
You either like Manhattan clam chowder or you don’t. James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the days of Delmonico’s in the late 19th century.
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
¼ pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced
Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
¼ cup chopped parsley
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
https://cooking.nytimes.com/recipes/1016719-manhattan-clam-chowder -
I will get a divorce if you promise to make this once per week forever.Doog_de_Jour said:
Manhattan Clam Chowder
YIELD 8 to 10 servings
TIME 1 hour
You either like Manhattan clam chowder or you don’t. James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the days of Delmonico’s in the late 19th century.
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
¼ pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced
Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
¼ cup chopped parsley
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
https://cooking.nytimes.com/recipes/1016719-manhattan-clam-chowder -
Swaye was Race all along? Vote makes sense now.Swaye said:
I will get a divorce if you promise to make this once per week forever. -
Regular Bulleit is heavy on the rye anyhow in the mash bill, so it drinks more like a straight rye than your typical bourbon. I used to be like 4 to 1 on whiskey to vermouth but am now like 2 to 1 once DDY turned me on to the premium Vermouth brands. Antiqua formula is the chiznit.BennyBeaver said:My go to Bulliet rye or bourbon.
I go light on the vermouth and heavy on the bitters.
Use some quality cherries -
This is what i have. Ive been using knob creek since thats what i had around. 2 to 1 ratio has done the job so far.YellowSnow said:
Regular Bulleit is heavy on the rye anyhow in the mash bill, so it drinks more like a straight rye than your typical bourbon. I used to be like 4 to 1 on whiskey to vermouth but am now like 2 to 1 once DDY turned me on to the premium Vermouth brands. Antiqua formula is the chiznit.BennyBeaver said:My go to Bulliet rye or bourbon.
I go light on the vermouth and heavy on the bitters.
Use some quality cherries -
Knob Creek is solid and they must have a surplus because the price has dropped a ton of late. I find that the vermouth stays ok in the fridge for about a week, but I can definitely tell the difference between a fresh bottle and a week old one in my drink.Rapeculturedawg said:
This is what i have. Ive been using knob creek since thats what i had around. 2 to 1 ratio has done the job so far.YellowSnow said:
Regular Bulleit is heavy on the rye anyhow in the mash bill, so it drinks more like a straight rye than your typical bourbon. I used to be like 4 to 1 on whiskey to vermouth but am now like 2 to 1 once DDY turned me on to the premium Vermouth brands. Antiqua formula is the chiznit.BennyBeaver said:My go to Bulliet rye or bourbon.
I go light on the vermouth and heavy on the bitters.
Use some quality cherries -
@MikeDamone remembers his Manhattan phase back in '89.
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You'll still have to get the restraining order lifted, @SwayeSwaye said:
I will get a divorce if you promise to make this once per week forever.Doog_de_Jour said:
Manhattan Clam Chowder
YIELD 8 to 10 servings
TIME 1 hour
You either like Manhattan clam chowder or you don’t. James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the days of Delmonico’s in the late 19th century.
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
¼ pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced
Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
¼ cup chopped parsley
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
https://cooking.nytimes.com/recipes/1016719-manhattan-clam-chowder -
@RaceBannon remembers his Manhattan phase back when the Dutch traded some beads for it...YellowSnow said:@MikeDamone remembers his Manhattan phase back in '89.
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PurpleThrobber said:
@RaceBannon remembers his Manhattan phase back when he was putting glacial ice in the shaker...YellowSnow said:@MikeDamone remembers his Manhattan phase back in '89.
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It gave way to my old fashioned phase.YellowSnow said:@MikeDamone remembers his Manhattan phase back in '89.
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MikeDamone said:
It gave way to my old fashioned phase.YellowSnow said:@MikeDamone remembers his Manhattan phase back in '89.
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It gave way to my old fashioned phase.YellowSnow said:@MikeDamone remembers his Manhattan phase back in '89.
Where did you get that? That’s me...daily. Drinking. At a table. Alone.YellowSnow said:MikeDamone said:
It gave way to my old fashioned phase.YellowSnow said:@MikeDamone remembers his Manhattan phase back in '89.
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I read this shit earlier. I’m on a tequila spree of late. For some reason I wasn’t feeling it today and bought gentlemen’s jack. Didn’t even realize the subliminal advertising.
HCHIRL.
And... I’m sorry Damone. I will gladly enjoy a drink with you tonight. -
@puppylove_sugarsteel need your expert opinion on clamsDoog_de_Jour said:
Manhattan Clam Chowder
YIELD 8 to 10 servings
TIME 1 hour
You either like Manhattan clam chowder or you don’t. James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the days of Delmonico’s in the late 19th century.
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
¼ pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced
Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
¼ cup chopped parsley
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
https://cooking.nytimes.com/recipes/1016719-manhattan-clam-chowder -
We need a non-punitive down vote option for these types of posts. Manhattan clam chowder? I thought you were cultured and had good taste!Doog_de_Jour said:
Manhattan Clam Chowder
YIELD 8 to 10 servings
TIME 1 hour
You either like Manhattan clam chowder or you don’t. James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the days of Delmonico’s in the late 19th century.
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
¼ pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced
Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
¼ cup chopped parsley
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
https://cooking.nytimes.com/recipes/1016719-manhattan-clam-chowder -
For the record, I actually only eat New England style chowder. But who am I to let that stand in the way of one of my lame jokes?Mad_Son said:
We need a non-punitive down vote option for these types of posts. Manhattan clam chowder? I thought you were cultured and had good taste!Doog_de_Jour said:
Manhattan Clam Chowder
YIELD 8 to 10 servings
TIME 1 hour
You either like Manhattan clam chowder or you don’t. James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the days of Delmonico’s in the late 19th century.
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
¼ pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced
Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
¼ cup chopped parsley
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
https://cooking.nytimes.com/recipes/1016719-manhattan-clam-chowder -
Manhattan clam chowder?
I will eat vomit first
NECCOGTFO -
Always Rye unless you want it crazy sweet.
And I think High West double is a good choice.
Easily as important is your choice of vermouth. Remember - vermouth is wine and you've got ~18 hours from the time it opens until the time it's garbage.
Cocchi di Torino and my personal favorite Dolin Sweet are available in 375s. -
Haven't bought vermouth in a few years. I just make my own. Don't give a fuck if anyone thinks that's gay. Often I even make out of cider or traditional mead (just honey and water) instead of wine. Anyway this way I can experiment and focus on flavors I prefer. Tend to aim for something semi-sweet since I generally prefer a "perfect" Manhattan anyway.
Cheers-- -
If you’re going to the trouble of a seafood soup, is not cioppino what you need to be making?
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Dennis_DeYoung said:
Always Rye unless you want it crazy sweet.
And I think High West double is a good choice.
Easily as important is your choice of vermouth. Remember - vermouth is wine and you've got ~18 hours from the time it opens until the time it's garbage.
Cocchi di Torino and my personal favorite Dolin Sweet are available in 375s.
Just bought some of this last night. Haven't cracked it yet. It could be shit, it may be great. Mrs. Throbber liked the bottle.
If that leads to a handy, I'm fine with that selection criteria.
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Funny enuff I PM’d Rape Dwag about their high rye content bourbon just the other day. Haven’t tried their straight rye.PurpleThrobber said:Dennis_DeYoung said:Always Rye unless you want it crazy sweet.
And I think High West double is a good choice.
Easily as important is your choice of vermouth. Remember - vermouth is wine and you've got ~18 hours from the time it opens until the time it's garbage.
Cocchi di Torino and my personal favorite Dolin Sweet are available in 375s.
Just bought some of this last night. Haven't cracked it yet. It could be shit, it may be great. Mrs. Throbber liked the bottle.
If that leads to a handy, I'm fine with that selection criteria. -
YellowSnow said:
Funny enuff I PM’d Rape Dwag about their high rye content bourbon just the other day. Haven’t tried their straight rye.PurpleThrobber said:Dennis_DeYoung said:Always Rye unless you want it crazy sweet.
And I think High West double is a good choice.
Easily as important is your choice of vermouth. Remember - vermouth is wine and you've got ~18 hours from the time it opens until the time it's garbage.
Cocchi di Torino and my personal favorite Dolin Sweet are available in 375s.
Just bought some of this last night. Haven't cracked it yet. It could be shit, it may be great. Mrs. Throbber liked the bottle.
If that leads to a handy, I'm fine with that selection criteria.
I have two Woodford Reserves - have sipped on the Malt Whiskey and it was tasty. Have been saving a bottle of a special collection of their rye for when Mrs. Throbber either wants to give multiple handys or isn't into handys any more.
Drink in the good times, drink in the bad times.
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‘‘Tis better to give handies than to receive.PurpleThrobber said:YellowSnow said:
Funny enuff I PM’d Rape Dwag about their high rye content bourbon just the other day. Haven’t tried their straight rye.PurpleThrobber said:Dennis_DeYoung said:Always Rye unless you want it crazy sweet.
And I think High West double is a good choice.
Easily as important is your choice of vermouth. Remember - vermouth is wine and you've got ~18 hours from the time it opens until the time it's garbage.
Cocchi di Torino and my personal favorite Dolin Sweet are available in 375s.
Just bought some of this last night. Haven't cracked it yet. It could be shit, it may be great. Mrs. Throbber liked the bottle.
If that leads to a handy, I'm fine with that selection criteria.
I have two Woodford Reserves - have sipped on the Malt Whiskey and it was tasty. Have been saving a bottle of a special collection of their rye for when Mrs. Throbber either wants to give multiple handys or isn't into handys any more.
Drink in the good times, drink in the bad times.
