Oil on museum quality ampersand gessobord panel 6" x 8"
Scotch whiskey and I are old friends. We go back years and years and I still like a wee dram in the evening, after I have put the brushes down, of course, and am reflecting on the day. The peatier the better. I could easily retire to Islay and drink Laphroaig when I'm near the end. Lately however, I have embraced the dirty, spicy vodka martini as my drink of choice. Last year dear friends of mine gave me a bottle of home infused pepper vodka. They are master gardeners and pepper heads and grow some very interesting and uncommon varieties of hot peppers like "Biker Billies" and "Chocolate habaneros." Let's just say the stuff would put hair on your chest. It was not for the faint of heart but right up my alley. This year they gave me a bag of assorted capsicums and I took them to Lars, my favorite mixologist at the Dogwood restaurant in Baltimore to infuse with one of his organic Vodkas. He keeps it behind the bar for me to have with my short rib meatloaf special on Thursdays. I doubt mere mortals could touch the stuff. It really is wonderful in a dirty martini. This is one of Lars' concoctions.