Serious Eats - seriouseats.com

It's a beautiful thing.

It's a marvelous thing. I have been drinking it for a very long time, both the Blonde and Rouge versions -- each have their own taste and charm, but the red version is the one that most people think of. Very close to Byrrh in character (another drink I like, by the way, though quite difficult to find).

Great on the rocks with a twist, or turned into a Louisiana Lullaby -- to my mind, the perfect cocktail for Easter.

Let us not forget Dorothy Michaels ordering a Dubbonet on the rocks with a twist at the Russian Tea Room in "Tootsie!"

Spencer steak, the cut of the gods!

I tell you what, a top-quality Spencer steak cannot be topped. I like to refer to this as "buttered beef," for the fat has that smooth, luxurious taste. I cannot eat it all the time... but when I do, I sit quietly and enjoy every single scrap.

At the homestead, I cook my steaks on a cast iron skillet, medium rare. Salt and pepper and a squeeze of lemon (if I'm feeling sassy) do the trick for me on the seasoning front. What else could be better?