Tipperary Cocktail (No. 2)

Savoy Cocktail Book 2 Responses »
Sep 042010

Tipperary Cocktail (No. 2)
1/6 Orange Juice. (1/2 of 3/4 oz Orange Juice)
1/6 Grenadine. (1/2 of 3/4 oz Grenadine)
1/3 French Vermouth. (3/4 oz Dolin Dry)
1/3 Dry Gin. (3/4 oz Martin Miller’s Gin)
2 Sprigs Green Mint. (2 sadly nearly decimated Sprigs “Julep Mint”, 1 Sprig “The Survivor” Lemon Balm)
Shake well and strain into cocktail glass.

I’ve been trying to grow Spearmint in my back yard for several years now.

Mint! Did you hear me? Trying to grow Mint! It’s crazy, everyone else I know has to beat the Mint back with a stick, it grows out of control without them even trying.

However, I have been foiled on every attempt. One turned black and just disappeared, one got dried out in a couple days of inexplicably hot weather, the last plant chewed down to the veins by some unnamed pest.

It’s just sad, I barely had enough to qualify as 2 sprigs in this drink, so I added some of the lemon balm that does grow like a pest in my back yard, self seeding and spreading everywhere.

This is a tad sweet, as a cocktail, really could use a dash of lemon or lime to balance out that Grenadine. On the whole, though, not so bad.

I suppose rather than being the tipple of choice among the Irish of Tipperary, this was more likely a beverage favored by the British Soldiers and Officers living in the Barracks.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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Three Stripes Cocktail

Savoy Cocktail Book 4 Responses »
Aug 232010

Three Stripes Cocktail
3 Slices Orange. (3 Slices Orange)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Corsair Gin)
(Muddle Orange Slices, add ice and…)  Shake well and strain into cocktail glass.

A Martini with muddled slices of oranges? Yeah, that’s just a bit odd. However, it’s not exactly unappealing. In fact I think it is safe to say, I kind of prefer it to an Orange Blossom or Screwdriver, definitely on the dry and refreshing side.

A friend, David Driscoll, gave me this Corsair Gin to try, and I’m not quite sure what to think.  While fairly traditional in flavor profile, it’s very strongly aromatic.  Not at all unpleasant, there is still a little something in the middle flavor sensations that is a bit off putting to me.  It seems to be pretty well made, but there is something not as clean as I would like in the expression of the botanicals.

It is interesting that they say they make it in a method similar to Bombay Sapphire, with a “Head” to contain the botanicals instead of a direct steep.  Not sure if anyone else in America has experimented with that technique yet.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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Third Degree Cocktail

Savoy Cocktail Book 1 Response »
Aug 112010
Third Degree Cocktail

A peek into the always exciting night life of a cocktail blogger.

Third Degree Cocktail
2/3 Burrough’s Plymouth Gin. (3/4 oz Plymouth Gin, 3/4 oz Bols Genever)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
4 Dashes of Absinthe. (1 tsp Greenway Distiller’s Absinthe Superior)
Shake well and strain into old-fashioned whisky glass.

We discussed the Third Degree a bit when we made the Fourth Degree Cocktail.

To recap, Robert Vermeire, in his book, “Cocktails: How to Mix Them,” considered both the Third and Fourth Degree cocktails to be variations on the Martinez. About the Third Degree he states, “The Third Degree is a Martinez Cocktail (Continental Style) with a dash of Absinthe and an olive, but 2/6 gill of Gin and 1/6 gill of French Vermouth should be used.”

The recipe for the Martinez (Continental Style) is as follows:

Fill the bar glass half full of broken ice and add:

2 dashes Orange Bitters
3 dashes of Curacao or Maraschino
1/4 gill of Old Tom Gin
1/4 gill of French Vermouth

Stir up well, strain into a cocktail-glass, add olive or cherry to taste, and squeeze lemon-peel on top. This drink is very popular on the Continent.

He uses the term “continental” to differentiate European style Martinez’ from the “English” style Martinez, which is as follows:

2 dashes of Orange Syrup
2 dashes of Angostura Bitters
1/4 gill of Plymouth Gin
1/4 gill of French Vermouth

The whole stirred up in ice in the bar glass, strained into a cocktail-glass with a lemon peel squeezed on top. Olive or Cherry according to taste.

Interesting that all of Vermeire’s Martinez call for French Vermouth!

In any case, since it uses Plymouth Gin, the Savoy Third Degree appears to be more closely based on the “English” Martinez, than the “Continental” version.

As we discussed earlier, there is some new evidence regarding the early 20th Century version of Plymouth Gin, in that it is said to have been “flavour[ed] with the wash of whisky distilleries”.  What that exactly means, will have to wait until I am able to taste a vintage sample, but until then, I am splitting the difference in the drinks which call for Plymouth Gin between Bols Genever and modern Plymouth Gin.

The fairly large pour of Absinthe in this cocktail, causes it to be the dominant element.  Luckily the malty character of the Genever brings a bit more interest to the party than simple, modern, GNS based Plymouth would.  While I favor the Fourth Degree slightly, this is also quite a tasty beverage!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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Tango Cocktail

Savoy Cocktail Book 1 Response »
Aug 032010

Tango Cocktail
2 Dashes Curacao. (5ml/1tsp Brizard Orange Curacao)
The Juice of 1/4 Orange. (Juice and peel 1/4 Navel Orange)
1/4 French Vermouth. (1/2 oz Noilly Prat Dry Vermouth)
1/4 Italian Vermouth. (1/2 oz Carpano Antica Vermouth)
1/2 Dry Gin. (1 oz Tanqueray Dry Gin)
Shake well and strain into cocktail glass. (Garnish with long ribbon Orange Peel.)

Harry McElhone, the likely source for the recipe, formats it slightly differently in his book, “Barflies and Cocktails” : 1/6 Curacao; 1/6 Orange Juice; 1/3 Italian Vermouth; 1/3 Plymouth Gin. He also notes this is a, “Recipe by Harry, Bartender Palermo, Rue Fontaine, Paris.”

Hm, I hate to mention this to the Harrys, but isn’t the Tango the same cocktail as the Satan’s Whiskers?

Anyway, when we served the Satan’s Whiskers at Heaven’s Dog for our special Halloween menu last year, Erik Adkins had the insight to note, “Don’t over shake this drink.  Most of the ingredients have a low abv plus there is oj.  The drink should have a strong middle.”

That piece of advice has significantly improved my opinion of the Satan’s Whiskers as a cocktail. Well, that along with including a piece of orange peel in the shaker for added citrus ooomph.

I still think Satan’s Whiskers is a better name than it is a cocktail, per se, but for those occasions when a stiff drink might be a little too stiff, it is a nice option to have.

At Heaven’s Dog, we also sometimes make another rather amusingly named variation on this theme, “Satan’s Soul Patch”, which substitutes Bourbon for Gin and has a flamed orange peel as a garnish.

Don’t tell the manly men who usually order this drink, Satan’s Whiskers, or Satan’s Soul Patch that they are mostly drinking Vermouth and Orange Juice!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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The Violet Hour

Savoy Cocktail Book 7 Responses »
Jul 262010

Well, you might have noticed that there were a few “S” cocktails missing from the Savoy Stomp…

Chicago’s a funny city. One of the largest cities in the country, it is also one of the hardest drinking party towns in the Midwest. Gangsters and Speakeasies played a big part during prohibition, but after prohibition, like elsewhere, there was a bit of a lull in cocktail culture.

Even after new classic cocktail bars started opening in New York, San Francisco, and Seattle, the Midwest has lagged behind, caught in the culture of bigger is better.

Chicago, though, seemed like it could do better. A fabulous culinary destination, arguably one of the best in the whole of the United States.  How long until a bar in Chicago took cocktails as seriously as restaurants like Alinea, avec, or blackbird?

With thoughts along those lines, Toby Maloney and his partners opened The Violet Hour in late June of 2007.

Toby,

I’ll be in Chicago for a dinner at Alinea on Thurs.  We’re staying
through the weekend to relax.

Hoping to stop by The Violet Hour (finally!)

Do you still have anything to do with that venue?

I do need to photograph at least this week’s 5 Savoy Cocktails (Star
through Stinger) somewhere in Chicago.

Seemed like The Violet Hour might be a fun place to do it.

Think anyone there would be interested?

Best,

Erik E.

Hey Erik,

I am happy to say I am an owner of The Violet Hour so I will always have my fingers in it. It would be my pleasure to get you a rezo at TVH anytime you want. Many people find a cocktail after Alinea is the perfect thing to decompress and settle the stomach. YAY Cynar.

I am checking with one of my people to see when they can make time for your photo shoot. Do you want the place to be open?

As soon as I hear back I will shoot you an other email.

Cheers,
Toby

Hey Toby,

Alinea is on Pernod-Ricard’s dime and there are quite a few bartenders
in tow, so perhaps we’ll make it over afterwards. I’ll suggest it,
unless they have already been in contact. Those Amaro based cocktails
were looking pretty darn appealing to me, and it is only 11:00AM here.

Usually before open or during a bit of a slow time is best for
photography. If such a thing exists at TVH. Is Saturday jammed from
open? I hate to get in the way of opening chores. Sunday at 5 or 6?
Whatever works.

Would be nice to do a bit of an interview and such, if they don’t
mind, and get some pictures of the atmosphere. Always curious about
the cocktail scene in other locales.

Erik E.

Toby,

Simon Ford appears somewhat taken with the idea of visiting TVH for a
post-prandial nightcap.

Our Alinea reservation is on Thurs at 7, I guess that means some time
around 11 or 12?

I will text closer to the time, if the idea gains traction.

Erik E.

I might need a little more notice than hours. Lynette is in I know, You, your wife and Simon make enough for me to make you a rezo in the back room. Any new info should be txted to me to insure prompt action to this fluid situation.

Cheers,
Toby

Well, nothing like rolling in with a bunch of high profile bartenders who have already been drinking, to put a place on edge. I know I always get nervous. Will they break anything? What will my hangover be like tomorrow morning?

Fortunately, we did not break anything, and all went well. Delicious post-prandial libations, perfect to sate our stuffed stomachs.

The next night Mrs. Flannestad and I traveled back to The Violet Hour in Wicker Park, this time to try a few Savoy Cocktails. Unfortunately, among the next 12, or so, cocktails, there wasn’t a lot of greatness. Michael Rubel did his best to maintain his cool and make the cocktails work. But some were just not that great.

Star Cocktail (No. 1)
1 Teaspoonful Grape Fruit Juice.
1 Dash Italian Vermouth.
1 Dash French Vermouth.
1/2 Calvados or Apple Brandy.
1/2 Dry Gin.
Shake well and strain into cocktail glass.
Harry McElhone notes this was, “A very popular cocktail at the Plaza, New York.”

Tastes, I guess, change. We first tried it with Carpano Antica, Noilly Prat Dry, Busnel V.S.O.P. Calvados, and Anchor Junipero Gin. Pretty close to undrinkable. Michael, not being one to admit defeat, had to mix it again, this time massaging the amounts a bit and using Bombay Gin instead of the Junipero. As he said, “it isn’t going to rock your world,” but it was at least drinkable.

Messing around later, I found a version made with 1 teaspoon M&R Bianco, 1 teaspoon Carpano Antica, 1 teaspoon Grapefruit, 1 oz Laird’s Apple Brandy, and 1 oz Krogstad Aquavit to be actually enjoyable. Your mileage may vary, but, made literally, this classic cocktail is definitely one of questionable merit.

Star Cocktail (No. 2)
1/2 Italian Vermouth.
1/2 Applejack or Calvados.
(dash House “Aromatic Elixir”)
Shake well and strain into cocktail glass.

Michael went with 1/2 Carpano Antica, 1/2 Laird’s Bottled in Bond, and, after a brief query, “I’d put bitters in this, wouldn’t you?” he suggested we add Violet Hour House Aromatic Elixir to the cocktail. Maybe it was the previous Star Cocktails, but what a relief to be drinking an Apple Brandy Manhattan! Whew!

Stomach Reviver Cocktail
5 Dashes Angostura Bitters.
1/6 Fernet Branca.
2/3 Brandy.
2/3 Kummel.
Shake well and strain into cocktail glass.

This cocktail just seemed so appropriate for a bar which has a section of its cocktail menu based on Amaros! Plus, it’s just odd to find a bar with Kummel on the back bar! We used Maison Surrene Petit Champagne Cognac, Kaiser Kummel, Fernet and around an eighth of an ounce of Angostura!

And nice it was, a fine example of extreme Fernet Mixology. About our only criticism would be, it was almost nicer before it was chilled and diluted. Maybe I’m just used to drinking Fernet at room temp, but the flavors seemed a bit muted after the cocktail was cold.

Stinger Cocktail
1/4 White Crème de Menthe.
3/4 Brandy.
Shake well and strain into cocktail glass.

I wasn’t sure if I wanted to drink a Stinger, but as we were talking, Michael had a funny story. He mentioned that it was one of Dale DeGroff’s favorite cocktails, and when he was working in New York, he got an order from the great man. For some reason, which I fail to exactly recall, he decided to make it, instead of with Cognac, but with a (very nice) Spanish Brandy.

The next Saturday night Michael was working, in the height of the evening’s rush, Mr. DeGroff came back to talk to him, and explain in no uncertain terms, without concern for how busy Mr. Rubel was, precisely why it was wrong to use Spanish Brandy and exactly the way he preferred his Stingers, thank you very much.

Well, after that story, how could I not finish the evening with a Stinger prepared by Mr. Rubel?

This evening we made the stinger with Brizard White Creme de Menthe and Maison Surenne Petit Champagne Cognac.  You can’t say Michael did not learn his lesson. We did serve it up, per the Savoy Cocktail Book, and I believe Mr. DeGroff prefers his over cracked ice. FYI, just in case you get an order for one from him one busy Saturday night.

I can’t say I entirely see the appeal of the Stinger, I did think it could use a bit less Creme de Menthe. I also believe I agree with Mr. DeGroff and prefer it over cracked ice.

This is the violet hour, the hour of hush and wonder, when the affections glow again and valor is reborn, when the shadows deepen magically along the edge of the forest and we believe that, if we watch carefully, at any moment we may see the unicorn.
- Bernard DeVoto “The Hour”

I have to thank Toby and especially Michael and Maura of The Violet Hour staff for making me welcome and putting up with a couple pretty awful Savoy Cocktails. The most inspiring thing, as a bartender and customer, that I took away from our evenings at The Violet Hour, was that the staff were great hosts. I loved watching the truly professional way they interacted with each other, the customers, and kept their bar top in order. Amazing. Although I didn’t see the unicorn this time, I certainly hope it won’t be another 3 years before I get a chance to return and look for it again!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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Sunshine Cocktail (No. 2)

Savoy Cocktail Book 2 Responses »
Jul 162010

Sunshine Cocktail (No. 2)
The Juice of 1/4 Lemon. (Juice 1/4 Lemon (about .25 ounce))
2 Dashes Crème de Cassis (5ml/Teaspoon Brizard Creme de Cassis)
1/2 French Vermouth. (1 oz Noilly Prat Dry)
1/2 Bacardi Rum. (1 oz Havana Club Anejo Blanco)
Shake well and strain into cocktail glass.

What Sunshine Numbers 1 and 2 have to do with one another, is anyone’s guess. Clearly there is no familial resemblance based on ingredients.

What we do have is a rather light and gussied up version of the Bacardi Cocktail (Rum, Grenadine, and Lime or Lemon Juice). The addition of Dry Vermouth softens the impact of the rum and the Cassis stands rather head and shoulders above the average Grenadine. Well, either that, or it is an El Presidente with a bit of Lemon.

Either way, quite a pleasant cocktail.

Heck, this would be even nicer doubled and served over ice with some soda, especially on a hot day!

Again struggling with the light meter on this one, so apologies for the murky appearance of the photo.

If you see Lauren Bacall coming, be sure to hand her a glass of Sunshine BEFORE you whistle.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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Spion Kop Cocktail

Savoy Cocktail Book No Responses »
Jun 052010

Spion Kop Cocktail

Spion Kop Cocktail
1/2 French Vermouth. (1 oz Noilly Prat Dry)
1/2 Caperitif. (1 oz Cinzano Bianco)
(1/2 oz Amaro Montenegro)
Stir well and strain into cocktail glass. (Squeeze Lemon Twist over glass and drop in.)

Like just about every other Savoy Cocktail with a funny name and the proprietary South African Quinquina CAPEritif, this cocktail appears to be named after a battle during the Boer War. According to the Wikipedia entry:

The Battle of Spion Kop (Dutch: Slag bij Spionkop; Afrikaans: Slag van Spioenkop) was fought about 38 km (21 miles) west-south-west of Ladysmith on the hilltop of Spioenkop along the Tugela River, Natal in South Africa from 23-24 January 1900 . It was fought between the South African Republic and the Orange Free State on the one hand and British forces as during the Second Boer War during the campaign to relieve Ladysmith and resulted in a British defeat.

Strange that all these cocktails in an English cocktail book seem to be named after embarrassing defeats for the British.

Anyway, my current favorite substitute for Caperitif is a Blanc/Bianco Vermouth. Unfortunately killed my bottle of Dolin Blanc and was a bit skint when approaching this cocktail. So the Cinzano Bianco will just have to do. But when I was thinking a bit more about it, I felt Blanc/Bianco vermouth to be a bit lacking in the Quinquina department. Caperitif is, after all, supposed to be a rich yellow Quinquina.

When talking to Amanda at Cask Store the other month she was lamenting the fact that she couldn’t find Amaro Montenegro in California. Likewise, it saddened me. I’ve been to liquor stores and Italian Delis in Providence and NY whose Amaro selection blew my mind. In California, aside from Torani Amer and a couple other of the larger brands, we generally get bupkiss.

How happy to get a note the other week from Drew at Plump Jack Noe Valley that Amaro Montenegro was finally, and inexplicably, returning to California, “for the first time in forever”!

Hm, handy! A quinine heavy Amaro lands in my hands just as I am approaching this post! What is a boy to do but mix with it?

Goddamn if that isn’t tasty! Admittedly, it’s on the light side, having no booze, but really nice flavor. A great feature for the Amaro and the vermouths. Highly recommended.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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Soul Kiss Cocktail (No. 2)

Savoy Cocktail Book 1 Response »
May 222010

Soul Kiss Cocktail (No. 2)

1/6 Orange Juice. (1/2 oz Orange Juice)
1/6 Dubonnet. (1/2 oz Dubonnet Rouge)
1/3 French Vermouth. (1 oz Carpano Antica)
1/3 Canadian Club Whisky. (1 oz Thomas Handy Rye Whiskey)
1 Slice of Orange.

Shake well and strain into cocktail glass.

Uh, oops, it appears I misremembered the type of vermouth in this cocktail while making it and didn’t notice until now.

Shoot, I blame the lovely, funky, music from Sharon Jones and the Dap Kings, along with a strange tendency to make Rye Whiskey Cocktails which call for Dry Vermouth with Sweet Vermouth.

I have the same problem with the Brooklyn. Every time I think about making it, I try to remember, this cocktail is made with Dry Vermouth. But then every time I make it, somehow Sweet Vermouth ends up in the mixing glass. It’s just weird. Then I make a Brooklyn correctly, and think, yep, you know, I prefer this with Sweet Vermouth. Just like the Old Pal vs. the Boulevardier.

I will note that, as with most cocktails in the Savoy Cocktail Book calling for “Canadian Club”, the source recipe for this cocktail, “Harry’s ABC,” calls for Rye Whiskey, not Canadian. And I think that is the correct choice.

This was a rather popular drink among those who tried it. “Tastes like a Manhattan,” was one comment, and they asked for the recipe. I really liked it, as well. It is a kind of fruity, but not too fruity, Manhattan.

Anecdote: Last Savoy night, one of the servers ordered a “Soul Kiss Cocktail” without specifying 1 or 2. Tim asked me which to make. I said, “No 2 has Rye Whiskey, that’s the one I would make. In fact, I would go so far as to call that a defining philosophy. If it has whiskey, it is the right choice.” He agreed.

Most importantly, should you order this cocktail during the next Savoy Night at Alembic Bar, May 23rd, 2010? Well, damn. If you order it from me, there’s still a fighting chance that I will again have a brain fart and make it with Italian Vermouth instead of Dry Vermouth. Probably one of the more competent Alembic bartenders will make it “correctly”. You might have to take your chances with this one. Pretty sure it is a good cocktail either way.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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Soul Kiss Cocktail (No. 1)

Savoy Cocktail Book No Responses »
May 212010

Soul Kiss Cocktail (No. 1)
1/6 Orange Juice. (1/2 oz Orange Juice)
1/6 Dubonnet. (1/2 oz Dubonnet Rouge)
1/3 French Vermouth. (1 oz Noilly Prat Dry)
1/3 Italian Vermouth. (1 oz Carpano Antica Vermouth)

Shake well and strain into cocktail glass.

What a name, eh? We happened to be listening to Sharon Jones and the Dap Kings new CD while listening to this, if there is more appropriate music for mixing a “Soul Kiss”, I don’t know what it is.

Most importantly, should you order this cocktail during the next Savoy Night at Alembic Bar, May 23rd, 2010? You could certainly do worse, and I think especially with the Punt e Mes we play with at Alembic this will be a rocking choice. It is not a super stiff drink, more of a slow start to the evening or something to even your keel after a couple big drinks. Nice and tasty, though.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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Some Moth Cocktail

Savoy Cocktail Book 1 Response »
May 132010

Some Moth Cocktail
1 Dash Absinthe
1/3 French Vermouth.
2/3 Plymouth Gin.
Shake well and strain into cocktail glass. Add 1 pearl onion.

027

Some Moth (take 1)

1 oz Plymouth Gin
1/2 oz Genevieve
3/4 oz Noilly Prat Dry Vermouth
dash Greenway Distillers Absinthe
Shake (I stirred) well and strain into cocktail glass. Add 1 pearl onion.

After making the trek to Roxie market before hand to get English Cocktail Onions, I can’t believe I forgot to include the onion the first time I made this cocktail!

Dammit!

Fortunately, it is no great hardship to make another Dry Martini with a dash of Absinthe.

Of course, I was again thinking of the Saveur article where David Wondrich mentions that Plymouth Gin used to taste more like a Genever, thus added a touch of Anchor’s Genevieve to spice things up.

032

Some Moth (take 2)

1 oz Junipero Gin
1/2 oz Genevieve
3/4 oz Noilly Prat Dry Vermouth
dash Greenway Distillers Absinthe
Shake (I stirred) well and strain into cocktail glass. Add 1 pearl onion.

But when I was thinking about this cocktail, and the inclusion of Genvieve, I thought, “Why not use Junipero?” After all, being the hardcore kind of guy that I am, it is my favorite gin for Martinis.

Damn, if that isn’t a lot tastier! Maybe it is just that the flavors of Junipero and Genevieve are so complementary, but this really rocked.

As far as the cocktail onion goes, well, I’d prefer a lemon twist. It’s nice to have a little appetizer with your Martini, but the pickled onion is such a flavor explosion, it more or less decimates the rest of the cocktail when you eat it.

No idea on the cocktail name, “Some Moth,” even though I find it quite intriguing and appealing. About all I can find using Google for “some moth” is the phrase, “some moth damage,” on eBay.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Posted by erik at 8:00 am Tagged with: , , , ,
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