Another Spocktail brought to you by the selfless beveratologists
of Spock Mountain Research Labs. You do the math, we'll do the
This week's Spocktail of the Week -- and MAN, if that isn't the
biggest misnomer ever, I dunno what is -- is called the Week
Between. That's because it's optimized for the week between Xmas and
New Years', that kind of dead zone of holiday fun shoehorned between
office-party eggnog and large quantities of celebratory
shom-pan-yah. This is a time that lacks sufficient alcohol consumption
-- a condition that's intolerable to any beveratologist. I mean
The problem with this week is that most people end up having to go to
work, but don't really have anything to do. There's just not a lot
going on this week. So the Week Between kind of fills the void and
provides a pleasant diversion from overplay of Zangband at your desk
or waiting in line at the Macy's return counter.
I first had a Week Between while working for the Anderson Valley
Advertiser as a cub reporter on the International Business
desk. Basically, I was paid $25/week to track overseas sales of
Boontling dictionaries, second-rate wine and bushels of sweet green
bud to Hong Kong cartels and Greek shipping agencies.
My editor was a crusty 75-year-old bastardo with gigantic gray
eyebrows who wore tie-dye suspenders and claimed to be in secret
communication with Thomas Pynchon. He kept the mixings for Week
Betweens in the top left-hand drawer of his desk, right under the
During this dead time we'd sit in his office drinking Week Betweens
and he'd harangue me about the Bulgarian Gnostic sects who kept
outposts in the area and made signal bonfires on the beach. Once I was
completely wasted, I'd go back to my apartment over the feed store in
Philo and make up another set of ganja import-and-export tables.
Anyways, here's the recipe for a Week Between. Enjoy!
1-1/2 oz vodka
1-1/2 oz corn whiskey
1/8 tsp. French mustard
1/8 tsp. hempseed oil
2 pearl onions
In a highball glass, mix mustard and hempseed oil. Add vodka and
whiskey, then bitters. Garnish with pearl onions.