tag:blogger.com,1999:blog-73772742201040282222024-03-13T09:24:01.579-07:00What Would Margo Channing Do?Vintage cocktails and other joys in life.
Fasten your seatbelts. It's going to be a bumpy night.Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-7377274220104028222.post-1460541600274698742011-03-17T10:30:00.000-07:002011-03-17T10:37:05.613-07:00Going to the Dogs: Cocktails in Honor of Westminster<div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;">One of my favorite convergences occurs this week: the fantastical worlds of </span><a href="http://www.instyle.co.uk/news/celebs-favourite-designers-take-to-new-york-fashion-week-runways-16-02-11" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #0095a1; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank"><span class="Apple-style-span" style="font-size: small;">New York Fashion Week</span></a><span class="Apple-style-span" style="font-size: small;"> and the </span><a href="http://www.usatoday.com/yourlife/pets/dogs/2011-02-15-west_N.htm" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: #0095a1; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;" target="_blank"><span class="Apple-style-span" style="font-size: small;">Westminster Dog Show</span></a><span class="Apple-style-span" style="font-size: small;">. Gorgeous Rodarte-clad creatures are stalking Lexington Avenue.</span></div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" src="http://static.blogcritics.org/11/02/15/153515/6a00d8341c630a53ef014e86194594970d-800wi.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; outline-color: initial; outline-style: none; outline-width: initial;" /></div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Gorgeous sighthounds, wearing the style of millennia past, are lounging off Seventh.</span></div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" src="http://static.blogcritics.org/11/02/15/153515/afghan.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; outline-color: initial; outline-style: none; outline-width: initial;" /></div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
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There is best at the show at Marc Jacobs, and there's Best in Show at Madison Square Garden, and it all calls for a toast. Helping us with our theme, we can turn to The Cocktail Bible: Traditional and Modern Cocktails for Every Occasion by Linda Doeser which contains a whole page on canine-named cocktails.<br />
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The Cocktail Bible builds on the Greyhound foundation—vodka and grapefruit juice with a lime wedge. Pictured here, straight up with a salted rim, the drink becomes a Salty Dog, and there are many more variations on the motif.<br />
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</div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" src="http://static.blogcritics.org/11/02/15/153515/Salty-Poodle.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; outline-color: initial; outline-style: none; outline-width: initial;" /></div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;">There is </span><strong style="font-style: normal; font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">The Great Dane</span></strong><span class="Apple-style-span" style="font-size: small;">:</span></div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" src="http://static.blogcritics.org/11/02/15/153515/great-dane-puppy.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; outline-color: initial; outline-style: none; outline-width: initial;" /></div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;">2 oz. gin<br />
1 oz. cherry brandy<br />
1/2 oz. dry vermouth<br />
1 tsp. kirsch<br />
Fill cocktail shaker with ice. Pour all ingredients and shake until frost forms on the outside of the shaker. Strain into a chilled cocktail glass. Garnish with lemon peel.</span><br />
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There are also recipes for the Beagle, the Bloodhound, the Black Dog (no relation to the ubiquitous Black Dog of Martha's Vineyard), and the Mad Dog, which, of course, is every dog in the ring who doesn't end up with that little liver treat.</span><br />
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There are many great recipes for a Westminster party in The Cocktail Bible, but one of my favorite canine drinks can be found in Jeff Hollinger and Rob Schwartz's The Art of the Bar—The Salty Poodle. An adaptation of the Salty Dog, this drink sidles over into welcoming margarita territory.</span><br />
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<span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;"><b>The Salty Dog</b><br />
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1 oz. silver tequila<br />
3/4 oz. fresh lime juice<br />
1/2 oz. fresh grapefruit juice<br />
1/2 oz. Cointreau<br />
1/4 Fee Brothers falernum<br />
dash of creme de cassis<br />
<br />
Combine all the ingredients in an ice-filled cocktail shaker. Shake until frost develops on the outside of the shaker. Strain into a salt-rimmed cocktail glass. Await blue ribbon.<br />
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As we celebrate the final announcement of Best in Show, a word about <a href="http://www.feebrothers.com/Page.asp?Script=2">Fee Brothers</a> is in order. A Rochester, New York company, Fee Brothers has a history that would rival the American Kennel Club in breadth and depth. Their bitters selection, especially orange, is an absolute necessity when attempting to slog one's way through all the lovely cocktail books on the market now. The falernum named in the above recipe is a cocktail mixer with Caribbean flavors of lime, ginger, and almond.<br />
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As the judge is about to place an overly large ribbon on someone's best friend...Forget the mixed drinks! Open up that bottle of Oban Scotch. Hickory, the beautiful Deerhound, has just won. Take that, all you lapdogs. Sighthounds rule!<br />
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<a href="http://blogcritics.org/tastes/article/going-to-the-dogs-cocktails-in/#ixzz1GsWqHWip">Originally published on Blogcritics</a></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px;">Photos: AP</span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-34469432412283324552011-01-24T16:44:00.000-08:002011-01-24T16:44:54.029-08:00Welcome #Brewtrakr!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGm3XSdZBfghrJPAXXaNaeIy4_0DJ04pe4e3_Kv_vWna2gj6tApmiCdkxzN2xqWQG753mbGMxLzpqe_uIcKuGhw0I25olGk8OmkkzogWLoJ-2G9ZnTuJ_P5Z0emKzLr-8NBdD5Wc-Rilz/s1600/matrix110131_900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGm3XSdZBfghrJPAXXaNaeIy4_0DJ04pe4e3_Kv_vWna2gj6tApmiCdkxzN2xqWQG753mbGMxLzpqe_uIcKuGhw0I25olGk8OmkkzogWLoJ-2G9ZnTuJ_P5Z0emKzLr-8NBdD5Wc-Rilz/s320/matrix110131_900.jpg" width="249" /></a></div><br />
When you are on the brilliant side of the Approval Matrix - either highbrow or lowbrow, we'll take either - it's time to celebrate with a beer! Congratulations <a href="http://brewtrakr.com/">brewtraker!</a> Great idea and the fact that you're from Buffalo just makes the stout taste even better.Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-61059689723215916402010-10-28T10:40:00.000-07:002010-10-28T10:40:49.502-07:00You Had Me At Aloe<div style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">According to Wikipedia, there are at least 299 types of aloe plants. However, the only type of flowering succulent that interested me was the kind packed in that Trader Joe's can high on the store shelf: aloe vera cozy in its own lightly sweetened juice.</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Usually aloe vera is a plant on a kitchen window ledge, ready to be used for careless fingers suffering from a recent collision with a hot skillet. Here, at Trader Joe's, the famous medicinal plant was ready for purchase. Dimly aware of all the "aloe cures what ails you" theories out there and having the usual single-mindedness, this hapless bartender considered the product in only one way - could it be put to good use in a cocktail?!</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The first combination tried wasn't an easy one because there was very little whiskey in the jar - the only thing on hand, in the brown spirits family, was a corn whiskey.</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://static.blogcritics.org/10/10/14/146311/hud-ny-corn-wsky.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://static.blogcritics.org/10/10/14/146311/hud-ny-corn-wsky.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; outline-color: initial; outline-style: none; outline-width: initial;" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></span></div>I started with a variation on the classic whiskey sour with the above Tuthilltown Corn Whiskey, opting for appearance perhaps rather than performance. Corn whiskey, an unaged spirit, a neonatal Bourbon so to speak, results from a corn mash that doesn't spend any time in the oak cask required for a bourbon. </span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Corn whiskey is a strong taste against which the delicate aloe syrup struggled; add more if desired. The taste, well...but it looks great.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://static.blogcritics.org/10/10/21/146311/aloe-sour.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://static.blogcritics.org/10/10/21/146311/aloe-sour.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; outline-color: initial; outline-style: none; outline-width: initial;" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With apologies to Todd Rundgren, I give you the <i>Aloe, It's Me</i>:</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 oz. of corn whiskey</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbs. of fresh lemon juice</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbs. aloe vera syrup (lightly sweetened)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbs. of superfine sugar</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Combine in a cocktail shaker with a cup of ice. Shake until a frost forms on the outside. Strain into a sour glass (looks like a small champagne flute) for straight up sour or strain into a double old-fashioned glass with fresh ice. Garnish with a maraschino and lemon wheel of course!</span></span></div><br />
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<div id="article-body" style="color: #333333; font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 14px; line-height: 21px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 14px; padding-right: 14px; padding-top: 0px;"><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Because of the color and consistency of the aloe vera, both the plant and its juice, it worked very well with vodka, a neutral spirit. I experimented along the lines of the Dirty Martini motif.</span></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With apologies to Jim Morrison, I give you the </span></span><em style="font-style: italic; font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Aloe, I Love You</span></span></em><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">:</span></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 oz. of vodka<br />
1/2 oz. dry vermouth<br />
2 oz. of aloe vera lightly sweetened syrup</span></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shake (not stirred) with ice in cocktail shaker until frost forms on the outside. Strain into a chilled martini glass.</span></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And here is where the aloe lends itself to a distinctive cocktail in a surprising way.</span></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" src="http://static.blogcritics.org/10/10/21/146311/aloe-martini.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; outline-color: initial; outline-style: none; outline-width: initial;" /></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The consistency of the diced aloe is a bit odd - on the rubbery yet tender side, gelatinous really, brings to mind a jellyfish, but it looks so attractive. On the hors d'oeuvres pick above, the diced aloe looked like little ice cubes in the martini.</span></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One more variation on the Aloe Martini, one actually approaching Cosmo territory, I bring you my favorite of the evening. </span></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With apologies to Carol Channing, the </span></span><em style="font-style: italic; font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Aloe Dolly:</span></span></em></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><img alt="" src="http://static.blogcritics.org/10/10/21/146311/aloe-dolly.JPG" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; outline-color: initial; outline-style: none; outline-width: initial;" /></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 oz. vodka<br />
1/2 oz. cointreau<br />
1 oz. lemon juice<br />
1 oz. aloe vera lightly sweetened syrup<br />
dash of Orange Bitters</span></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Aloe Dolly had a sophisticated combination that both tasted and served conversation well: "What's in your drink?!" So, with no apologies to Renee Zwelleger or Tom Cruise, and quoting </span></span><em style="font-style: italic; font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jerry Maguire</span></span></em><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> again, we weren't trying to make history here, just a little cocktail fun with a medicinal plant. </span></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: medium; line-height: normal;">First published on </span><span class="Apple-style-span" style="color: black; font-family: Times; font-size: medium; line-height: normal;"><a href="http://blogcritics.org/tastes/article/you-had-me-at-aloe-cocktails/#ixzz13fxLaB51">blogcritics.org</a></span></div><div style="margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div><br />
</div><div style="color: black; font-family: Times; line-height: normal;"></div><div style="color: black; font-family: Times; line-height: normal;"></div></span></div>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com1tag:blogger.com,1999:blog-7377274220104028222.post-21175503450002095652010-10-11T15:57:00.000-07:002010-10-11T15:57:57.133-07:00Martha says "Herb" with an "H" and other cocktail news....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgg8z9OwLxBTG26_g1bU6m-RA4EzILyPP2Ehj9mw_yKwAMNlVsKeWD4THCkPOqby6221pQO7OZUj4v8eHlvU2ByWj_6lHHsspxGJAJv2atJ_-MxVN27OFxXdZUtoM46ey0XvJ7LM5zjXw/s1600/DSCN3134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgg8z9OwLxBTG26_g1bU6m-RA4EzILyPP2Ehj9mw_yKwAMNlVsKeWD4THCkPOqby6221pQO7OZUj4v8eHlvU2ByWj_6lHHsspxGJAJv2atJ_-MxVN27OFxXdZUtoM46ey0XvJ7LM5zjXw/s320/DSCN3134.JPG" width="320" /></a></div><br />
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Martha Stewart was stuck in the inevitable traffic of Manhattan's United Nations week, but no diplomat was going to keep her from her date with a blender in the Bronx at one of New York City's most glorious kitchens – the New York Botanical Gardens.<br />
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On a recent early autumn evening, the Gardens presented an herb class with Martha Stewart as part of its Edible Garden exhibition. The series features a line-up of celebrity chefs.<br />
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Martha hosted her own garden this summer at the Gardens with over 50 types of herbs. The event was right on target with what is trendy in mixology right now, as we all knew a Martha Stewart event would be. The days of arcane and precious cocktails have already passed their peak, and now it is the time for simplicity in mixed drinks: going out and picking something special from the late garden and adding it to a spirit.<br />
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With a perfect New York blue fall sky in the background, a tent was set up in front of the iconic NYBG Conservatory. Hundreds of Manhattanite Martha fans were dressed in what was supposed to be "This old thing? I just came from the office," but was more suspiciously along the line of "I'm going to see Martha Stewart" Tory Burch.<br />
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The two classic cocktails that Martha focused on: a variation on a frozen daiquiri, and the classic mint julep, a drink she confessed she wasn't particularly fond of, but she did adore the silver tumblers.<br />
<div style="text-align: center;"> </div><div style="text-align: center;">Cocktails from the Garden with Martha</div><br />
I call this one "The Martharita." It is like a daquiri or a margarita with a sweet and sour balance.<br />
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Moisten the cocktail glass (which looks like a small martini glass) with Lillet Blanc and then place on the rim the salt/sugar combination. Do this early in the day so that the rim dries before cocktail hour.<br />
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5 basil leaves (lemon basil is especially good if you have it)<br />
1 tablespoon lemon juice<br />
2 oz Lillet Blanc<br />
1 oz vodka (or more if you're stuck in UN traffic)<br />
1 tablespoon simple syrup<br />
1 cup ice<br />
Combine all in a blender. Top off with additional vodka if needed. Martha did.<br />
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The crowd was enthusiastic. So much so, Martha remarked, that it "sounds like someone has already had a lot to drink back there. Sounds like you've already had your cocktails!" And we had – at the pre-show champagne cocktail reception in her herb garden. Remember, a chamagne cocktail is an easy but impressive drink consisting of a sugar cube at the bottom of a flute, a couple of dashes of Angostura Bitters, and champagne. It makes for a willing audience.<br />
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Martha's Mint Julep<br />
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I have covered making mint juleps before in this column near Derby time, but this is a recipe from Martha's precise lips. It differs from the recipe from her<i> Living Magazine</i> in that it doesn't require squeezing 26 lemons, but if you don't mind forgoing that pleasure, here goes:<br />
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8 mint leaves<br />
1 tsp superfine sugar - raw<br />
muddle<br />
1 tablespoon lemon juice<br />
Add 1 cup crushed ice to the tumbler.<br />
Pour 2 oz. bourbon over ice.<br />
Sitr until the outside of the cup is frosted.<br />
Garnish with mint sprig.<br />
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I was delighted when Martha gave our local whiskey distillery, <a href="http://tuthilltown.com/">Tuthilltown Spirits</a>, a substantial plug. Along with the Maker's Mark, she offered Tuthilltown's beautiful Baby Bourbon as an option in the julep. My own Baby Bourbon is empty so it's time soon for a return trip to New Paltz.<br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; line-height: 16px;"><img alt="" src="http://static.blogcritics.org/10/10/07/145769/BenStechschulte-Tuthilltown-distillery-V7E1050.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; outline-color: initial; outline-style: none; outline-width: initial;" /></span></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">photo by Ben Stechschulte</span></div><br />
Lessons to be learned in the Garden: invest in a good blender, and even more important, never use anything other than fresh juice in a cocktail. That can't be stressed enough, but I'll let Martha explain: "Whatever the recipe calls for, if it's a margarita, it has to be fresh lime juice. It doesn't pay to buy any of those mixes. They are expensive. They are full of chemicals and artificial sweeteners. I won't order that kind of drink in a bar unless they are squeezing the limes right there in front of me." Rightly said, but still, can you imagine being that bartender when Martha comes up to the stick and orders a margarita? There might be an unsteady hand over the juicer even if there is no artificial mix in the house.<br />
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Originally published on <a href="http://blogcritics.org/tastes/article/martha-stewart-says-herb-with-an/page-2/#ixzz125r4HXY6">blogcritics.org</a><br />
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</div>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-2976424401530732992010-09-20T10:08:00.000-07:002010-09-20T10:36:03.340-07:00The Currant Affair<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapxSBrFzLjrzRBnlT-ULJ_ITqXhJZjSIcSzWJmZ85vXkVOksG0dH8BtmwZhJZuRMIhD5xKLUIhX1Tx9Wxh-Ka4JxLgztP3cxm0mob4nmLOISrabxH0k9ZgjfLXHdY40eGTrpDg0NCl-fX/s1600/red+current.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapxSBrFzLjrzRBnlT-ULJ_ITqXhJZjSIcSzWJmZ85vXkVOksG0dH8BtmwZhJZuRMIhD5xKLUIhX1Tx9Wxh-Ka4JxLgztP3cxm0mob4nmLOISrabxH0k9ZgjfLXHdY40eGTrpDg0NCl-fX/s400/red+current.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5519048948298636434" /></a><br /><br />My poor, neglected cocktail blog. Sniff. Since I've been on the jury for <a href="http://www.1stirish.org/">the 1st Irish Theatre</a> festival, everything, laundry, cooking, cocktails, everything has been shoved aside for a show and a quick glass of wine at intermission. Two weeks I'll be done. In the meantime, I'm reprinting a column I wrote for the <a href="http://lazarocooks.blogspot.com/">wonderful Lazaro Cooks </a>blog this summer. Check out the site. He whips up pure gold and not just the Yukon puree kind. <div><br /></div><div>The column also made an appearance on <a href="http://www.sweetsouthernprep.com/2010/07/thirsty-thursday-currant-affair.html">the Sweet Southern Prep blog</a>. It's a delightful mix of food and fashion and all in pink and green. </div><div><br /></div><div>Both sites are very popular with lots of comments. Thank you both for spreading good cheer.<br /><div><br /></div><div><div>Happy Hour at the Farmer’s Market: A Currant Affair</div><div><br /></div><div>There are some people whose happy hours are spent at the week-end farmer’s market. And then there are those people whose happiest hours are well past the time the farmers have packed up their goat cheese. The drinking class would do well, however, to rise with the roosters and check out what’s being brought to market for there are infinite possibilities for a summer cocktail at the nearby farmer’s stand. Remember, think globally, drink locally.</div><div><br />A recent trip to a nearby farmer’s market in Bronxville, NY ( a town, farmers take note, that the New York Times reported today, is not suffering from the real estate recession that is affecting the rest of the country) offered lots of inspiration for this article.</div><div><br /></div><div>To begin with, there’s the ubiquitous cucumbers and fresh basil here in Bronxville as in any Farmer’s Market this time of year. As bartender Adam Schuman, from Brooklyn’s Fatty 'Cue proves, basil and cucumber make for a considerable combination in a cocktail. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9MQxJyD9gGQS7n__S2_TCq2xK831NgYfh13YfGis1yWWS61fC9iLHBn7YWa300gNzP4oFV6FSnzr3XH6ce4E5Je_wGxbdBkntgEh8zSAvEWNb4izTj8Z5QMchDcbPriz-XH5NO0qn7He/s1600/South+Sixth.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9MQxJyD9gGQS7n__S2_TCq2xK831NgYfh13YfGis1yWWS61fC9iLHBn7YWa300gNzP4oFV6FSnzr3XH6ce4E5Je_wGxbdBkntgEh8zSAvEWNb4izTj8Z5QMchDcbPriz-XH5NO0qn7He/s400/South+Sixth.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5519047404053546914" /></a><br /></div><div>The South Sixth:</div><div><br /></div><div>2 oz. gin (or vodka)</div><div> 2 cucumber slices (1/16 in. thick)</div><div> 2 basil leaves </div><div>1 oz. cardamom simple syrup </div><div>1 oz. lemon juice</div><div> 1 oz. ginger beer</div><div><br /></div><div>Muddle cucumber, basil and simple syrup in a pint glass. Add gin and lemon juice. Shake over ice for ten seconds. Double strain into iced highball glass. Top with ginger beer and garnish with cucumber wheel. Serve on patio.</div><div><br /></div><div>When shopping, don’t just buy fresh basil. Buy the plant! Help yourself to the fragrant basil leaves with the South Sixth sense calls you. I bought 2 basil plants for $3 at the market, and you just have to admit, that is a bargain. I placed the plants in my container gardens to ward off my black gardening thumb for just a little while longer.</div><div><br /></div><div>Mr. Schuman, my hero., also came up with a even more refreshing variation on the cucumber theme: muddling cucumber with the cardamom simple syrup, strain over ice, adding St. Germain Elderflower Liqueur, grapefruit juice, sparkling wine and club soda to taste.</div><div><br /></div><div>Moving beyond the cucumbers, I couldn’t pass by the red currants. Basically because I cannot resist bright, shiny objects.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vP2s_kwOl9L0ZaYnXFBCAWURsXJJyGyzEV7xPk5l4L8IDZycjAy9Rxfg0b4iLB8NwnpOChBgdw75LEO9FQmZJOX0m07mo2rzQCrqtwDrc-JLEGi5i75oHXd2YYNUhXw378gjTO2Pfu1C/s1600/red+currants.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vP2s_kwOl9L0ZaYnXFBCAWURsXJJyGyzEV7xPk5l4L8IDZycjAy9Rxfg0b4iLB8NwnpOChBgdw75LEO9FQmZJOX0m07mo2rzQCrqtwDrc-JLEGi5i75oHXd2YYNUhXw378gjTO2Pfu1C/s400/red+currants.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5519044746250662786" /></a><br /></div><div>I was wowed by what looked like thousands of dazzling rubies. I didn’t know anything about the berry at the time but bought some in confidence that I could find something to make with them. They were just too beautiful not to be perfect in some sort of beverage or another.</div><div><br /></div><div>It turns out that for once my overconfidence paid off - red currants make a wonderful cocktail. Fresh, they are tart like a cranberry, and we all know how important cranberry is in today’s mixology. </div><div><br /></div><div> Here is a variation of a Red Currant Martini recipe that I found online:</div><div><br /></div><div>2 oz. gin</div><div>2 oz. red currant simple syrup</div><div>1 oz. limoncello</div><div>1/3 oz. fresh lemon juice</div><div>Garnish with red currants.</div><div><br /></div><div>In a cocktail shaker, muddle 1/4 cup of red currants and lemon juice. Add gin and limoncello and fill with ice. Shake til frost forms on the outside of the shaker. Strain into a chilled cocktail glass and garnish with red currants.</div><div><br /></div><div>As you can see, the red currant martini, pictured with some of the spoils of the day, a looks much like a cosmopolitan but falls on the sweeter side of a well-made cosmo. It might do better on the rocks as most summer drinks do.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUAnbMBVVuEkTysszYv1pivlo4Xpcdd03fI1RwOpUChVDHNHgq9Fs6HYKw-gcVVRYuWr_C6uyT3s618eD4TZTZI0qjvnw2Ogv3katc75DTcWlBx-7KLGIuZjzyM20Shi1BnBCq4Gzyeu3/s1600/red+currant+martini.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUAnbMBVVuEkTysszYv1pivlo4Xpcdd03fI1RwOpUChVDHNHgq9Fs6HYKw-gcVVRYuWr_C6uyT3s618eD4TZTZI0qjvnw2Ogv3katc75DTcWlBx-7KLGIuZjzyM20Shi1BnBCq4Gzyeu3/s400/red+currant+martini.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5519047942047914114" /></a><br /><br /></div><div>I was unwilling to stop there because I felt that the above martini, while perfectly presentable, did not do justice to these beautiful berries. So I went exploring further in hopes of having something new to offer here as a guest blogger.</div><div><br /></div><div>It’s amazing what a deadline (and a good Japanese soft drink) will do. </div><div><br /></div><div>Drum roll. Unveiling. </div><div><br /></div><div>A Michael Giacchino swell of music.</div><div><br /></div><div>I bring you a Currant Affair.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVEqmCQlkI0izA8OVFpXtO8bJ7WFOLxGeApag7SW6i_yrOnCi1njz0dgLhaXV7mYse7oxJm6qxCcjVQeBmFw7XSodAv7Exb1Npps9ziGkFXeWayWVV9hzZ1YIlehGMCly6mG17W2JAdi9/s1600/currant+affair.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVEqmCQlkI0izA8OVFpXtO8bJ7WFOLxGeApag7SW6i_yrOnCi1njz0dgLhaXV7mYse7oxJm6qxCcjVQeBmFw7XSodAv7Exb1Npps9ziGkFXeWayWVV9hzZ1YIlehGMCly6mG17W2JAdi9/s400/currant+affair.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5519046712326682626" /></a><br />3 oz. vodka</div><div>2 oz. red currant simple syrup</div><div>Unsweetened grapefruit soda.</div><div>Red currants for garnish.</div><div><br /></div><div>To make a red currant simple syrup, dissolve one cup sugar in one cup water over low flame. When the sugar dissolves, add one cup of red currants. Stir and let cool. Pour into an airtight container and the syrup will last for up to four months.</div><div><br /></div><div>In the Currant Affair, I used Gokurí Grapefruit Soda, a soft drink from the Japanese Beverage Company, Suntory. Gokurí, while difficult to find if you don’t live near a Japanese grocery, is particularly wonderful in cocktails. It was the true key to this cocktail’s succes: Gokurí has real fruit pulp, and it doesn’t hide the grapefruit tartness with sugar. It’s a very sophisticated beverage, and the same effect could be had with grapefruit juice and some club soda. You don’t want to use an American grapefruit soda like Squirt, as good as Squirt is, because it is too sweet and will pile on and overpower your currants.</div><div><br /></div><div>Next week-end, take a morning walk through the local farmer’s market to see what’s possible for the evening cocktail. Next time, I’m going back to load up on more red currants. I hear that Martha has a great recipe for a red currant puree, one that goes perfectly with champagne. In the meantime, I have a particularly aromatic bunch of lavender that I will work with; I just know it will enhance some happy hour.</div></div><div><br /></div></div>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-56669571172636331432010-07-06T12:55:00.000-07:002010-07-11T12:20:12.502-07:00Container Gardens and Container Cocktails: It's Summertime and the living is easy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZGhBqvt6l5K_QSScmXigRoPXoQyQRPB6Ja5W3Q3B62Wzk2C2sIPnAYWqEonVKcbKJtAVCPUpFKOolW7HCuprvXic1CaQbGanYCkqPr6PxQ5HX0iknP7BcIVuISq7HgIekV0F_GAFtQxl/s1600/container+garden.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZGhBqvt6l5K_QSScmXigRoPXoQyQRPB6Ja5W3Q3B62Wzk2C2sIPnAYWqEonVKcbKJtAVCPUpFKOolW7HCuprvXic1CaQbGanYCkqPr6PxQ5HX0iknP7BcIVuISq7HgIekV0F_GAFtQxl/s400/container+garden.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490884805594200370" /></a><br /><div>Being essentially a lazy person, I find that container gardening is the only horticulture for me (cue Dorothy Parker quote here). It's a very small amount of effort for a great deal of validation: riotous color in exchange for some dirt and water. Here I proudly pose my red, white and blue gardening just in time for the 4th of July holiday.</div><div><br /></div><div>Container cocktails are in the same spirit. A small amount of energy is placed into the right pitcher of drinks, and riotous colorful dialogue blooms among the summer barbecue guests.</div><div>On the lookout for some summer holiday entertainment ideas, I found a couple recipes in a recent <a href="http://nymag.com/guides/summer/2010/66747/">New York Magazine</a> issue. </div><div><br /></div><div>Of the four highlighted container cocktails, I found that the simplest were the best, and that works out just perfectly because who has time for a 17-ingredient punch? It's summer. The living is supposed to be easy, and the guests will be here any minute.</div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMPvGygJ9AgvWhyuGvNvG8Q64yiuFi_8VTOqeXolJLKEZri4MT6hh7u71cSvcSrygX7CH8goLSRnT0i0U8LiAUIxt_LOxJMi-hbmeoFgZSUN1D5lGjSFkZw7M97wM5tslxS4WuMF8PnUF/s1600/elder+berry+smash.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMPvGygJ9AgvWhyuGvNvG8Q64yiuFi_8VTOqeXolJLKEZri4MT6hh7u71cSvcSrygX7CH8goLSRnT0i0U8LiAUIxt_LOxJMi-hbmeoFgZSUN1D5lGjSFkZw7M97wM5tslxS4WuMF8PnUF/s400/elder+berry+smash.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490903564724624530" /></a><br /></div><div><div>Pictured above is the Elder Berry Smash developed by London mixologist Charlotte Voisey for the New York City restaurant Kenmare, a Mediterranean restaurant with an Irish name. The super-sized cocktail was very easy to make and a big hit with the guests who long ago have stopped being polite about the way I experiment on them. They would have told me if they didn't like it, in no uncertain terms.</div><div><br /></div><div>Elder Berry Smash</div><div><br /></div><div>1 cup of blackberries</div><div>9 oz. St. Germain elderflower liqueur</div><div>Lime juice from 3 whole limes</div><div>8 oz. Champagne or a sparkling wine</div><div>6 sprigs of mint</div><div><br /></div><div>Muddle blackberries in the bottom of a pitcher. Add St. Germain and lime juice, followed by crushed ice, leaving room for the champagne. Top with Champagne, garnish with mint sprigs. Stir just before pouring and serve in fluted glasses. Serves 6.</div><div><br /></div><div>The other popular recipe was deemed the Farmer's Friend, but it was really a mojito with a surprise variation - rhubarb. While checking out at the supermarket, the cashier asked me what rhubarb tasted like: "is it like celery?" No. Most definitely not, I responded. People make pies out this - with a lot of sugar! I told her about my beverage plans, and she was enthused. With good reason. The drink was a success. I'd say that the party was split 50-50. Half of the imbibers liked the Smash, the other half liked the Farmer's Friend. All love a good muddle apparently.</div><div><br /></div></div><div><div><br /></div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4E_lERs_bco3Lh5DGYaGEuFl8XToMYD_7p2S2YVxFpLc2JQFDLpI12_Vvz6ihEHb3ZeksdU0YJmIhZT1QNBwZN5-Fh9EgJYzF92oGcnN0_04BwJ_CadsC3VUJOXZhAZ5v129vlP3L1WW/s1600/Farmer's+Friend.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4E_lERs_bco3Lh5DGYaGEuFl8XToMYD_7p2S2YVxFpLc2JQFDLpI12_Vvz6ihEHb3ZeksdU0YJmIhZT1QNBwZN5-Fh9EgJYzF92oGcnN0_04BwJ_CadsC3VUJOXZhAZ5v129vlP3L1WW/s400/Farmer's+Friend.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490884905328606498" /></a><br /><div>The Farmer’s Friend</div><div>By Ron Levine, Anfora</div><div><br /></div><div>2 handfuls of mint leaves, torn </div><div>2 cups rhubarb (about 4 stalks), sliced into 1/2-inch pieces</div><div>16 oz. white rum</div><div>8 oz. simple syrup</div><div>4 oz. fresh lime juice </div><div>Club soda (approximately 6 oz.)</div><div>Muddle mint leaves with rhubarb at the bottom of the pitcher. Add ice, and pour rum, simple syrup, and lime juice over mixture. Stir, and top with club soda. Pour in rocks glasses. Serves 8.</div><div><br /></div><div>Container gardening is perfect gardening for cocktail hour. A plant here and there, a sip and a sit, and an admiring gaze toward all that hard work.</div><div><br /></div><div>You don't want any operation of heavy equipment while mixing up pitchers of white sangria for your guests. This version calls for the addition of vodka, a good segue way toward "the Russian spy that lives next door" as a party conversation.</div><div><br /></div><div> A Vodka Sangria, pictured below, from <a href="http://www.thebar.com/en-us/drink-recipe/Vodka-Sangria-(Serves-8).aspx">The Bar</a>:</div><div><br /></div><div>1 bottle of a dry white wine</div><div>6 oz. Vodka </div><div>3 oz. Grand Marnier </div><div>3 oz. pomegranate juice</div><div>3 oz. orange juice</div><div>2 oz. white grape juice</div><div>3 oz. lemon juice</div><div>2 oz. simple syrup</div><div>4 raspberries</div><div><br /></div><div>Simply mix all liquid ingredients in a pitcher and garnish with raspberries and lemon wheels. Couldn't be any more effortless and that's perfect for a hot summer's happy hour. Happy Fourth! </div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl21VaOqNUHIqwaoPaSxk_EIaA0hrbYNx1cTK7Nzd9HTJcubyZ5gCCqlQ4lBHFZs0LFNZ0fWM8o7gc9ijOstzObrDNna-krrtl9xrthWxfr3-Yo_oZJ4R6Vk18lK7e46_HEGq6N0Q4lRZT/s1600/sangria.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl21VaOqNUHIqwaoPaSxk_EIaA0hrbYNx1cTK7Nzd9HTJcubyZ5gCCqlQ4lBHFZs0LFNZ0fWM8o7gc9ijOstzObrDNna-krrtl9xrthWxfr3-Yo_oZJ4R6Vk18lK7e46_HEGq6N0Q4lRZT/s400/sangria.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490903369410155522" /></a><br /></div><div>Originally published on <a href="http://blogcritics.org/tastes/article/container-gardens-and-container-cocktails-summer/">blogcritics.org</a></div></div>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-78485397325726382322010-07-05T17:08:00.001-07:002010-07-05T17:24:49.177-07:00It's No Sin If There's Gin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzNDKdqYhl6bviuVRUccXHoQAg0VbUu09JUD1PwXAlkW3EoI2_1h1DX4fnyOGv5kK2Vl4nly4VMe7pI3oO5FRcRyNP4MPfYtoOCFVbVW2XnC5l9TaNn8P3YafTt1-NEua71VxzCY4ZGXL/s1600/hendrincks+gin.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzNDKdqYhl6bviuVRUccXHoQAg0VbUu09JUD1PwXAlkW3EoI2_1h1DX4fnyOGv5kK2Vl4nly4VMe7pI3oO5FRcRyNP4MPfYtoOCFVbVW2XnC5l9TaNn8P3YafTt1-NEua71VxzCY4ZGXL/s400/hendrincks+gin.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490581978597715906" /></a><br /><div>Now that we've moved beyond sweater weather and into summer (although here in the Northeast we hardly had what might be called a traditional spring—45 to 90—in Porsche-like acceleration), a Hendrick's Gin martini with a cucumber twist, like the one pictured below from the charming Red Hat Bistro, certainly makes a great warm weather drink.</div><div><br /></div><div>The beautiful restaurant, housed in what was the factory boiler room of the Lord and Burnham Company, 19th-century manufacturers of greenhouses, is perfectly summer-situated on the Hudson River in Irvington, New York.</div><div><br /></div><div>That was then:</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJWTTq7dfRetw-HOblQtXW8R3uTmiH2foVCFKJwRf7uEIxBdImvJuNtG6e0DfWZith88Uttu57RwSwJ3f_ysO4Uq-9_dwECSn0Fje1ZZJ52qiWUTZ1dLMgpQXH5843qtwSWRhBugk4T6e/s1600/factory+boiler+room.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJWTTq7dfRetw-HOblQtXW8R3uTmiH2foVCFKJwRf7uEIxBdImvJuNtG6e0DfWZith88Uttu57RwSwJ3f_ysO4Uq-9_dwECSn0Fje1ZZJ52qiWUTZ1dLMgpQXH5843qtwSWRhBugk4T6e/s400/factory+boiler+room.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5490581412690606354" /></a></div><div><br /></div><div>This is now:</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYW8UHVRdquoQB6IE06VeLtuH-zIBiTixUKMvSm5Qn1D-Uk5i1a6a1JRZvJEiLaAHxKrXRdEwEyWIKi7lmMqqoUCmnnhyphenhyphenzXA-Us43M01I6S2xbqTGSrkKTx9r4Eu0LkZoucCDvxBCkE6D/s1600/redhatbistro.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 242px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYW8UHVRdquoQB6IE06VeLtuH-zIBiTixUKMvSm5Qn1D-Uk5i1a6a1JRZvJEiLaAHxKrXRdEwEyWIKi7lmMqqoUCmnnhyphenhyphenzXA-Us43M01I6S2xbqTGSrkKTx9r4Eu0LkZoucCDvxBCkE6D/s400/redhatbistro.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5490580782241787042" /></a>Now doesn't that renovation deserve a toast?</div><div><br /></div><div>Although a gin martini hardly needs a tweak, being perfection unto itself, lately I've been finding variations (that don't include chocolate, thank you very much) that are intriguing. One of my favorite is the addition of cardamom.</div><div><br /></div><div>In the ginger family, typically a cold-weather spice, cardamom, an old world flavor, makes a new world cocktail.</div><div><br /></div><div>There are two types of cardamom, green and black. You are more likely to find green and can certainly use it to make the two recipes discussed here. If you come across the black, try that too. It was a slightly different flavor, more minty for lack of a better term, and certainly appropriate for a summer beverage.</div><div><br /></div><div>The best way to use cardamom in a cocktail is through an infused simple syrup which we've made before here in The Speakeasy, but now we are going to up the ante. We will "pile on" and make a rich simple syrup which is exactly how it sounds. Whereas simple syrup is one part sugar dissolved in one part water, rich simple syrup is two parts sugar to one part water. Simple and sweet.</div><div><br /></div><div>When making a cardamom simple syrup, boil one cup of water and 1/4 cup of cardamom seeds (not powder), and dissolve two cups of sugar in the water. Remove from heat and let cool. Strain to remove the seeds.</div><div><br /></div><div><div>My first introduction to gin with that touch of cardamom was at the Tribeca Grand Lounge. Their Gin and Sin is a misnomer of a cocktail because there is no sin when there's gin.</div><div>Here is a close approximation to the Tribeca's Gin and Sin:</div><div><br /></div><div>2 oz. gin</div><div>1 oz. lemon juice</div><div>1 oz. cardamom simple syrup</div><div>1 oz. blood orange juice</div><div><br /></div><div>The more common navel orange will do almost as well, but always remember to use fresh squeezed fruit juice, whether lemon or orange, in your drinks.</div><div><br /></div><div>Combine the ingredients in a cocktail shaker. Shake 'til a frost forms on the outside. Pour over a cocktail glass filled with ice. Garnish with an orange wheel. Very easy and very summery. This is a cocktail you can make by the pitcher for entertaining. Feel free to change the name for the family picnic.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFGdZ0E6ivKzQ4SKG0SG72iaz8D9Xy3_8trPWZyOehc92cbO9v4KFRxWwPjMTB1y5owh3IR3RiPeruBUHani6eYaGlxiY4t0iRH8td9MLh1LbPRDMQoXKRhq72t85aW-rI4FvbkzwjKOo/s1600/gin+and+sin+-+use+this.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFGdZ0E6ivKzQ4SKG0SG72iaz8D9Xy3_8trPWZyOehc92cbO9v4KFRxWwPjMTB1y5owh3IR3RiPeruBUHani6eYaGlxiY4t0iRH8td9MLh1LbPRDMQoXKRhq72t85aW-rI4FvbkzwjKOo/s400/gin+and+sin+-+use+this.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490579093988314098" /></a></div><div>Another, more elaborate and even more flavorful, cardamom cocktail (oh, the alliteration!) is the South Sixth, an Adam Schuman creation, found at Fatty 'Cue, his Brooklyn restaurant. The drink was featured in a recent New York Times slideshow. South Sixth:</div><div><br /></div><div>2 oz. gin (or vodka)</div><div>2 cucumber slices (1/16 in. thick)</div><div>2 basil leaves</div><div>1 oz. cardamom simple syrup</div><div>1 oz. lemon juice</div><div>1 oz. ginger beer</div><div>Muddle cucumber, basil and simple syrup in a pint glass.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7YvazwPD5T53LkxnwAu8470FdxAXis-fY_JzhPxa987LHSAd_3WazrRASNdWdU9l5FWaBuYwCkEz5ZgX7A7vloY3YEI2_X9AePPGXSgbpYDnoD3NNQldQbhR3GGr-BFc-ZKvDLJUyoP5/s1600/muddle.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7YvazwPD5T53LkxnwAu8470FdxAXis-fY_JzhPxa987LHSAd_3WazrRASNdWdU9l5FWaBuYwCkEz5ZgX7A7vloY3YEI2_X9AePPGXSgbpYDnoD3NNQldQbhR3GGr-BFc-ZKvDLJUyoP5/s400/muddle.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490580410433006178" /></a><br /></div><div>Add gin and lemon juice. Shake over ice for ten seconds. Double strain into iced highball glass. Top with ginger beer and garnish with cucumber wheel. Serve on patio.</div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQJTzJNAjtQT69d8aY7TIwgfsiHFmrfrluFSuiXtoBgy0MLut0dV9R1IIapVzjscF7GSeaacdtQ1JexzfI78vwejZeZYzm7bpKXrnNp841mgGixIZEGVRYhQPcVRf9Wn77CVvNF10mEHe/s1600/South+Sixth.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQJTzJNAjtQT69d8aY7TIwgfsiHFmrfrluFSuiXtoBgy0MLut0dV9R1IIapVzjscF7GSeaacdtQ1JexzfI78vwejZeZYzm7bpKXrnNp841mgGixIZEGVRYhQPcVRf9Wn77CVvNF10mEHe/s400/South+Sixth.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490579543553852434" /></a><br />This is another cocktail that benefits from sitting around on ice. Make a pitcherful for your guests. There is a lot of herbaceous flavor going on here between the cucumber and the basil. It's as if you wandered into the neighbor's garden. There are gardens in Brooklyn, you know.</div><div><br /></div><div><br /></div><div><br /></div></div>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-39576718625539927932010-06-06T16:01:00.000-07:002010-06-06T16:07:44.062-07:00Cocktails in Berlin: Right This Way, Your Table's Ready<span class="Apple-style-span" style=" line-height: 16px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:12px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Put down the knitting, the book, and the broom. It’s time for a German holiday for the Speakeasy. But in the cabaret city of pilsners and weiss bier, can we, should we order a cocktail? Is there room for cocktail culture in the land of hops? Well, yes and no. Bitte and Nein, danke.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></p><center><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://static.blogcritics.org/10/06/04/136477/old-berlin.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></span></span></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">That Germany is well known for its beer is obvious. According to the German Beer Institute there are about 1250 breweries in the country, almost as many as there are in the United States, which may not seem initially impressive except that Germany is about the size of Montana. With so many beers — and of such quality — it may seem nonsensical to even think about a Manhattan in Berlin, but surprisingly there is a strong American cocktail presence in the city. The bad news is that most of it isn’t any good. At least not yet.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Many of Berlin’s countless cafes advertise cocktail specials, but they usually run the spectrum from the Mai Tai to the Long Island Iced Tea to the Sex on the Beach, which is not much of a spectrum at all. Steering clear of cocktail menus written on street corner blackboards, you can find an enjoyable beverage if persistent and patient.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><br /></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">At one Mexican restaurant (it’s harder to find traditional German food than you would think), Santa Maria’s on Oranienstrasse, I found a Margarita with tamarind. The language barrier kept me from finding out just what form the tamarind came in — tamarind seed powder can also be used for glue — but it’s likely that the addition was tamarind ade. It gave the margarita a more earthy taste than a more typical American margarita. I appreciated the chance to try something not completely different but different enough. The great torta and the entertainingly lively street helped the flavor of the drink too. More on the fascinating tamarind </span></span><a href="http://www.hort.purdue.edu/newcrop/morton/tamarind.html" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">here</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">At </span></span><a href="http://www.oscar-wilde-irish-pub.de/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Oscar Wilde</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">’s (I told you it was hard to find a traditional sitdown German restaurant), I ordered an Oscar Wilde cocktail because I had to. It’s about time someone concocted a drink in homage to the great writer. I imagine one sip and epigrams come streaming from the lips to the laughing delight of all dinner companions, something along the lines of “work is the curse of the drinking class.” Unfortunately this Oscar Wilde is also the curse of the drinking class. The drink is made of Irish Mist, Amaretto, and orangensaft (orange juice): the fabulous Mr. Wilde will have to wait just a little longer for worthy recognition. It did, however, appeal to the American teenagers in the group because it did not taste like alcohol.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); "></span></span></p><div id="article-body" style="padding-top: 0px; padding-right: 14px; padding-bottom: 0px; padding-left: 14px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 21px; "><center><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://static.blogcritics.org/10/06/04/136477/Oscar-Wilde-cocktail.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></span></span><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></p></center><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">The drinking age in Germany for distilled spirits is 18, 16 for beer and wine, and as low as 14 if accompanied by a parent. Germany’s “beer anytime, anywhere for anyone” atmosphere takes some getting used to for the American visitor.</span></span><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Speaking of the youthful drinker, Berlin has a variation on the beer cocktail that appeals to the child in the imbiber. Berliner Weisse beer is a wheat beer that is often served with a squirt of syrup to balance out its sourness. Raspberry (himbeersirup) will give the cocktail a purple-pink hue (below) and woodruff (waldmeistersirup) gives the beer a shocking green, medicinal color.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://static.blogcritics.org/10/06/04/136477/berliner-Kindl.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></span></span></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Also on subject of the technicolor cocktail, Absinthe has a profile in Berlin as well. Unfortunately I found this place on a Sunday: it was closed because everything is closed on Sundays in Berlin. For being a cabaret city, a party city, Berlin is unexpectedly conservative on Sundays. I suppose that when your bars and clubs have no closing time, there must be a time established for rest. More on absinthe later; it deserves its own column.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://static.blogcritics.org/10/06/04/136477/Absinth.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></span></span></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Maybe the misadventure was doomed from the beginning, looking for a cocktail in the garden of bier, but, as always, the fun was in the journey. Besides, who can complain about anything when it is white asparagus season?</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> </span></span></p><center><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://static.blogcritics.org/10/06/04/136477/white-asparagus.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></span></span></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></p><p style="text-align: center;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Auf wiedersehen!</span></span></p><p style="text-align: center;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><img src="http://static.blogcritics.org/10/06/04/136477/Ramones-Berlin.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></span></span></center></div></span><p></p><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "><a class="continue" href="http://blogcritics.org/tastes/article/cocktails-in-berlin-right-this-way/page-2/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; display: block; font-weight: bold; "></a></div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><br /></span><span class="Apple-style-span" style="font-family:georgia;"><span></span></span><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" line-height: 16px;font-size:12px;"><span class="Apple-style-span" style="font-family:georgia;">Article originally published on </span><a href="http://blogcritics.org/tastes/article/cocktails-in-berlin-right-this-way/"><span class="Apple-style-span" style="font-family:georgia;">blogcritics.org</span></a></span></span></div>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-30386649244984645592010-05-21T10:59:00.000-07:002010-05-21T11:07:51.282-07:00Barbancourt: the Jewel of the Antilles<span class="Apple-style-span" style=" line-height: 16px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:12px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">One of the few success stories coming out of Haiti lately is the perseverance of Barbancourt Rhum in the face of the country’s devastation. At first glance, the survival of a distillery may not be something to cheer about in contrast to the life and death struggles of millions of Haitians, but then again, Barbancourt, a pure sugar cane rum, has always been a source of pride to Haitians, and as such is a source of comfort for Haiti and those who love her.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Before the earthquake, Haitian expatriates and knowing visitors at the Toussaint Louverture Airport in Port-au-Prince would return to the U.S. loaded down with as much Barbancourt as allowable by law and bicep. Barbancourt’s survival is a symbol of survival for all Haitians.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">CNN features a longer </span></span><a href="http://edition.cnn.com/2010/WORLD/americas/05/17/haiti.rum/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">article</span></span></a><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"> on the distillery’s fortunes since the earthquake; Barbancourt figures it lost about a third of its yearly profit, four million dollars, in damages incurred during the 36-second earthquake. Closed for about four months for reconstruction, the distillery is back open. We salute the return of Barbancourt Rhum, one of the world’s best dark rums, with a rum punch.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></p><center><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><img src="http://static.blogcritics.org/10/05/18/135243/barbancourt.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></span></span></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">I’ve had many a rum punch, some I remember, some I don’t, on the porch of the famous Oloffson Hotel in Port-au-Prince. Following the Twitter patter of proprietor, Richard Morse, I’m happy to report the beautiful old hotel survived the earthquake, its wooden structure standing strong in contrast to the poorly reinforced concrete buildings of its neighborhood.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></p><center><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><img src="http://static.blogcritics.org/10/05/18/135243/oloffson.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></span></span></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">This is a recipe for the Oloffson Punch, lifted from the </span></span><a href="http://lupecboston.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Ladies United for the Preservation of Endangered Cocktails</span></span></a><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"> of Boston. They claim to be dismantling the patriarchy... one drink at a time. And I for one support that.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style=" line-height: 21px; color: rgb(51, 51, 51); "></span></span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><b style="font-weight: bold; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Oloffson's Punch<br /></span></span></b><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><br />2 oz Barbancourt dark rum<br />1 tsp maraschino liqueur<br />3 oz orange juice<br />1 1/2 oz lime juice<br />1/2 oz simple syrup</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><br />Shake in an iced cocktail shaker. Strain into a glass filled with crushed ice. Serve with straws and garnish with twists of orange and lime.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Maraschino liqueur should not be confused with the juice from Maraschino cherries or other cherry liqueurs. Maraschino liqueur (Stock or Luxardo are two available brands) is made from Marasca cherries, pits and all, which gives the liqueur a clear, dry taste. If you cannot find maraschino liqueur — and a warning, it is hard to find — I suggest substituting a cherry liqueur (Heering is one) and eliminating the simple syrup. Cherry liqueur is sweeter than the maraschino liqueur.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Barbancourt not only makes a quality, consistentely medal-winning rum but it also serves as a model of how a business can be possible in the impossible state of Haiti. Before the earthquake, Barbancourt provided benefits for its employees, paid more than minimum wage, and offered scholarships and soccer fields to the town around its sugar fields. Here's hoping the company can extend that kind of community once again.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Mesi, Barbancourt, it’s good to see you back.</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;"><img src="http://static.blogcritics.org/10/05/18/135243/oloffson2.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></span></span></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">You have a year now to plan your vacation to NYC around </span></span><a href="http://manhattancocktailclassic.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">the Manhattan Cocktail Classic</span></span></a><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">, which wrapped up last night. The multi-day event in celebration of the cocktail is ever-expanding. It's an event not to be missed in 2011!</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">Article originally published on </span></span><a href="http://blogcritics.org/tastes/article/the-rhum-punch/"><span class="Apple-style-span" style="font-family:'courier new';"><span class="Apple-style-span" style="font-size: medium;">blogcritics.org</span></span></a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /></p></span><p></p><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "><a class="continue" href="http://blogcritics.org/tastes/article/the-rhum-punch/page-2/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; display: block; font-size: 18px; font-weight: bold; "></a></div>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-3847419167050316732010-05-19T08:48:00.000-07:002010-05-19T08:52:31.920-07:00The Horses, the Horses, the Horses Are on the Track....<span class="Apple-style-span" style=" line-height: 16px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:12px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">The word on the Kentucky Derby, and indeed on the whole summer racing season, is there are no quality horses this year. The economic downturn has greatly affected the thoroughbred industry with tracks and horse farms being put out to “pasture.” Here in New York State, we are facing the possibility of no Belmont Stakes, the third jewel of the Triple Crown, the Derby being the first. The New York Racing Association has had to ask a loan from the state which is a month overdue on its own budget, so you can see where this is heading.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /><img src="http://static.blogcritics.org/10/04/30/133897/horseracing3-1.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br />Another sign that the gift horse has clearly left the barn, our New York City Off-Track Betting Parlours, the country's biggest betting receiver with an estimated gain of one billion dollars annually, filed Chapter 9 bankruptcy. This is beyond understanding - an operation whose business is to collect losing bets and many of them - goes out of business. But I digress. Weren’t we talking about juleps? Weren't we talking about bourbon?!</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">There's no lack of quality bourbon around despite the economy. And maybe because of it.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">It's the first Saturday in May. It's time for the grand Mint Julep.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">This recipe is lifted from <a href="http://blogs.houstonpress.com/eating/2010/04/bobby_heugels_weekly_cocktail_7.php" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Bobby Heugel’s Houston Press Cocktail Blog</a>:</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">The Mint Julep</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">2 ounces bourbon</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">1 bar spoon rich simple syrup (two parts sugar, one part water)</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">8-10 mint leaves</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">1 large, pressed mint sprig</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">In the base of a julep cup, or a smaller glass, gently muddle the mint leaves and simple syrup. Pour bourbon over the mint leaves and syrup and mix thoroughly. Fill the cup with crushed ice and stir briefly. Pile more crushed ice onto the cup, forming a dome above the brim of the cup. Take a mint sprig and press it until it becomes aromatic. Garnish the julep with the sprig.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Notice how Mr. Heugel uses a sweeter-than-usual, simple syrup - a syrup he calls a "rich simple" syrup. It is a two-to-one ratio, sugar to water rather than a typical simple syrup: one cup of sugar completely dissolved in one cup of water. In making the julep, he recommends a moderate bourbon meaning a bourbon not too sweet or "wheated, an example of which he cites is Maker's Mark, or too rich or "rye-heavy" like Wild Turkey. He recommends Buffalo Trace, but I am fond of <a href="http://tuthilltown.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Tuthilltown's</a> Baby Bourbon with the julep. Drinker's choice: the trick is to have a equilibrium between the mint and sugar with the bourbon.</p><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "><a class="continue" href="http://blogcritics.org/tastes/article/the-julep-the-horses-the-horses/page-2/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; display: block; font-size: 18px; font-weight: bold; "></a></div><br /><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">For a cocktail in the same family, but something a little different, mixologist Bobby Gleason came up with a drink that every trainer, jockey, owner, and exercise rider could use - The Good Luck Charm. An appropriate expert for race day, Mr. Gleason is one of the world’s fastest bartenders. Last year, he broke the Guinness World Record for most cocktails made in an hour. But take your time with sipping this by the rail. You don't want to do a Danny DeVito under the influence of the Limoncello.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "> Gleason's Good Luck Charm </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">2 oz. <a href="http://www.jimbeam.com/lpa" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Jim Beam</a> White Label.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">1 oz. Limoncello</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">3 oz. fresh lemon sour</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">5-6 fresh mint leaves</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Shake all ingredients with ice until well blended. Strain into a chilled cocktail glass with an optional sugared rim. Garnish with a lemon wheel. Please note that the little pieces of mint that should be floating around in the cocktail are little bursts of flavor that are considered good luck.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">In making the fresh lemon sour, another variation on the simple syrup, I looked to<a href="http://www.kathycasey.com/recipes_creative_cocktails.html#08" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; "> Kathy Casey. Her recipe</a> makes two cups of fresh lemon sour. It simply combines one cup of simple syrup with one cup of fresh lemon juice. Place in a large jar with a tight jar. The lemon sour can be refrigerated up to two weeks or even frozen.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Good luck with the ponies. Good luck to the ponies. Without them, there will be no mint juleps on the first Saturday of May.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "></p><br /><br />Article originally published on</span><span class="Apple-style-span" style=" line-height: 16px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:12px;"><a href="http://blogcritics.org/tastes/article/the-julep-the-horses-the-horses/"> blogcritics</a><br /><br /></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-59101107389875984682010-04-17T09:39:00.000-07:002010-04-21T04:55:25.843-07:00Can I Interest You in Some Dessert?<span class="Apple-style-span" style=" line-height: 22px; font-family:Georgia, 'Times New Roman', Times, serif;font-size:13px;"><p style="margin-top: 0px; "></p><div id="article-image" class="image-container" style="float: left; display: inline; margin-right: 15px; width: 350px; "><img src="http://www.westchestermagazine.com/core/includes/phpThumb/phpThumb.php?src=/Westchester-Magazine/April-2010/Dessertini/ChocoMartini.jpg&w=610&q=85" alt="" /></div><p style="margin-top: 0px; "><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); 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line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><br /></span><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;"><span class="Apple-tab-span" style="white-space:pre"> </span></span></p></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style=" line-height: 22px; font-family:Georgia, 'Times New Roman', Times, serif;font-size:13px;"><span class="dropcap" style="float: left; line-height: 42px; padding-top: 2px; font-weight: normal; margin-right: 0.1em; color: rgb(0, 127, 172); font-family:Georgia, 'Times New Roman', Times, serif;font-size:47px;">O</span><p style="margin-top: 0px; ">nce upon a time, the martini was simple—gin with a wave of dry vermouth. Today’s martinis come in all shapes, sizes, and colors, and none of them are simple. Indeed, the only resemblance between the classic drink of Nick and Nora Charles and today’s martinis is the glassware.</p><p style="margin-top: 0px; ">And, of course, now we have the dessert martini. Credit for this yummy alcoholic sweet? Perhaps after so many green apple martinis in Jolly Rancher colors, the idea of throwing some chocolate into a martini glass caught on—after all, adding chocolate to anything is usually a good idea. Still, dessert cocktails are nothing new, and the dessert martini did have more than one forebear. There was the 1950s White Russian, with its milk-vodka-Kahlua combination, and before that, the 1920s classic, the Brandy Alexander—brandy, dark crème de cacao, and half-and-half. But brandy was then; vodka is now.</p><p style="margin-top: 0px; ">Vodka used to be flavorless, odorless, colorless. How times have changed. Today, there are more than 200 vodkas flooding the liquor market to keep pace with the Technicolor world of the modern cocktail, and there is nothing flavorless about them. Chocolate, espresso, caramel, vanilla, coconut…this resembles the dessert cart rather than a well-polished mahogany bar. But who’s complaining? <a href="http://www.theoldestonemill.com/" target="_blank" style="color: rgb(132, 50, 36); text-decoration: none; "><strong>The Olde Stone Mill</strong></a> (2 Scarsdale Rd, Tuckahoe 914-771-7661) has expanded its drink menu to include many dessert drinks; even the venerable Manhattan has raspberry in it.</p><p style="margin-top: 0px; ">There are gender expectations for drinks like these—men usually order the Scotch, women the sweet drinks. At <a href="http://www.martinisandchocolates.com/" target="_blank" style="color: rgb(132, 50, 36); text-decoration: none; "><strong>Martinis & Chocolates</strong></a> (425 White Plains Rd, Eastchester 914-361-1182), however, bartender Deanna Mancini occasionally makes sweet martinis like the International-tini (vodka, coffee liqueur, Amaretto, Frangelico, and Bailey’s Irish Cream) for the gentlemen. Regardless of gender, it’s dessert first and martini second.</p></span></div><div><br /></div><div><span class="Apple-style-span" style=" line-height: 22px; font-family:Georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-size:medium;">Originally published in </span><a href="http://www.westchestermagazine.com/Westchester-Magazine/April-2010/Dessertini/"><span class="Apple-style-span" style="font-size:medium;">Westchester Magazine</span></a><span class="Apple-style-span" style="font-size:medium;">.</span></span></div>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-55550181149194039822010-04-15T08:43:00.000-07:002010-04-15T09:00:54.586-07:00The Income Tax Cocktail: Some People Call Me Maurice<p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; line-height: 21.0px; font: 12.0px 'Helvetica Neue'; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; line-height: 21.0px; font: 12.0px Helvetica"><img src="webkit-fake-url://B267CB71-B164-4470-9DFD-7296055F597B/income-tax-cocktail.JPG.jpg" alt="income-tax-cocktail.JPG.jpg" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 12.0px 'Helvetica Neue'; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 12.0px 'Helvetica Neue'; min-height: 14.0px"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">It's that time of year... when the nation bites its nails, and every sound you hear seems to say: "I owe what?!" April 15th looms, the tax filing deadline approaches, and the only sensible thing to do is drink. Responsibly, of course.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica; min-height: 16.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">I haven't uncovered exactly why this drink is called The Income Tax Cocktail. I can only assume it is so named because it numbs the pain of filing a return. The Income Tax Cocktail actually began as the Bronx Cocktail, "a sister to the Manhattan," as described in Ted Haigh's </span></span><i><a href="http://www.amazon.com/gp/product/1592535615/ref=s9_simh_gw_p14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-6&pf_rd_r=14YKZMVX18V98Q6WBRQ6&pf_rd_t=101&pf_rd_p=470938731&pf_rd_i=507846"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">Vintage Spirits and Forgotten</span></span></a></i><a href="http://www.amazon.com/gp/product/1592535615/ref=s9_simh_gw_p14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-6&pf_rd_r=14YKZMVX18V98Q6WBRQ6&pf_rd_t=101&pf_rd_p=470938731&pf_rd_i=507846"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"> </span></span></a><i><a href="http://www.amazon.com/gp/product/1592535615/ref=s9_simh_gw_p14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-6&pf_rd_r=14YKZMVX18V98Q6WBRQ6&pf_rd_t=101&pf_rd_p=470938731&pf_rd_i=507846"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">Cocktails</span></span></a></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">, because of its call for gin rather than whiskey.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica; min-height: 16.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">To further complicate the genealogy research, The Bronx Cocktail is basically a Perfect Martini with fresh orange juice, and was at one time a very popular drink. By a Perfect Martini, I mean perfect with a capital "P" — gin with sweet and dry vermouth. In most cases now, if you order a Perfect Martini, a bartender will assume you would like a well-made dry martini. Such are the times.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica; min-height: 16.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">Back to New York City's northern borough, the Bronx: in 1934, according to some sources, The Bronx Cocktail ranked number three in the world's top ten cocktail list, which just goes to show you how old David Letterman really is.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-family:'courier new', serif;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">So if you are keeping score so far, gin with sweet and dry vermouth and freshly squeezed orange juice is the Bronx Cocktail. If you add some bitters, it becomes the Income Tax Cocktail! This recipe is lifted right out of Ted Haigh's most excellent book:</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica; min-height: 16.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">1 1/2 oz. gin<br />3/4 oz. dry vermouth<br />3/4 oz. sweet vermouth<br />juice of 1/4 of an orange (squeezed right into the shaker)<br />2 dashes of Angostura Bitters</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">Shake in an iced cocktail shaker and strain into a cocktail glass. Garnish with an orange wheel.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica; min-height: 16.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">This is a very easy cocktail to make at home but not that easy to find out and about. Even if you were to come upon a bartender who knew of what you speak, the chances of fresh oranges, squeezed at the bar, may be slim. But do try it if you find yourself at a haute cocktail lounge.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica; min-height: 16.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">A note on the great Angostura Bitters stand-off: (Actually it deserves more than a note, probably a whole column, but this will have to suffice — I have to do my taxes.) Earlier this year, there was a worldwide shortage of this certain type of bitters that sent ripples through the bartending world. Due to a rift between the House of Angostura in Trinidad and its bottle supply company, production of Angostura Bitters stopped between November and February. People were frantically trying</span></span><a href="http://www.feebrothers.com/Page.asp?Script=2"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"> Fee Brothers</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"> aromatic bitters or </span></span><a href="http://the-bitter-truth.com/"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">The Bitter Truth</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"> brand bitters from Germany — both worthy alternatives but not the household name we know. Things are back to normal or so I've heard, and that's a good thing for hangover remedies that require ginger ale and Angostura Bitters, but you still might find the singular bottle scarce on some shelves.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica; min-height: 16.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';">Some old bartender guides will name the Income Tax Cocktail as the Maurice. Now the question remains: is it Morris as the British pronounce it or Maurice as Steve Miller deems it? Well, he is the pompitous of love, whatever that may be. My recommendation for how to order? Drop the Income Tax moniker. It brings up too many bad memories. Order a Bronx with Bitters and set a trend in motion.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica; min-height: 16.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; line-height: 16.0px; font: 13.0px Helvetica; min-height: 16.0px"><br /></p>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-46028068024511813002010-03-28T13:12:00.000-07:002010-03-28T13:20:50.822-07:00You Had Me at Hello: The Whisky Podcasts of Richard Paterson<span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The podcasts for Whyte and Mackay Whisky may be superficially infomercials for its blended Scotch, but with Masterblender Richard Paterson, they are pure entertainment. If you spend a few minutes with the whisky expert, you are attending a whisky college as well as being tempted to buy a bottle. That's whiskey with no "e," don't forget.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The podcasts are not merely a "here, buy my product" marketing tool. They are an education. One podcast explains the history of the shape and color of nineteenth-century glass bottles. Another explains the distinctive flavors each area of Scotland exhibits through the country's 106 collective distilleries. As described by Mr. Paterson, some areas of Scotland have a scotch with a more peaty flavor. Others areas, close by the ocean, have a scotch with a salty taste. With no surprise and maybe more than a touch of favoritism, Mr. Paterson claims that the lowland area that Whyte and Mackay calls home gives its whisky a "light-bodied charm and and elegance."</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Mr. Paterson too has a light charm and elegance. With his matching tie and pocket handkerchief, he has an elaborate and oh-so-entertaining routine when it comes to taste-testing a whisky. But, pocket handkerchief notwithstanding, there is no pretension to his repartee as there might be with some suspect oenophiles.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/03/17/129595/richard-p-1.jpg" alt="" hspace="10" align="left" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">He pours a sample of scotch, swirls it around in a stemmed glass and throws it on the "world's most expensive carpet," presumably because of the many glasses of priceless scotches that have been tossed there. Why he can't pour the scotch into a sink, I haven't figured out, but I am amused every time he does it. He says that the force of the liquid coming out of the glass rids the rim of any "lingering" odors.</p><div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The tasting ritual as described by the Masterblender: the first sniff of the whiskey is to say "hello." The second sniff is to say "how are you?" The third sniff is an enthusiastic: "Quite well. Thank you very much." And we haven't even taken a sip yet. When you do have the courage to take a taste, please don't "knock it back like a cowboy."</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The <a href="http://www.themasterblender.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Whyte and Mackay website</a> professes two things you must remember about Mr. Paterson: "If you drink the whisky too quickly, he'll slap you. And if he sees you holding a whisky tasting glass the wrong way, he'll kill you." But that kind of violence isn't really indicated by Mr. Paterson's methodical ways — at least not on the podcast.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">There is some trendy instruction as to what whisky pairs best with certain foods. Or should I say it the other way around: what cuisine goes best with a certain whisky. The latter seems to be of more weight in the whisky world. Either way, the pairing of meals to spirits is becoming as de rigeur as wine pairings were last decade.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Even if you are not a whisky lover, which I confess I am not, take a look at Mr. Paterson's work; you will get an enlightenment into both drink and country. You'll get an understanding of the elaborate culture that Scotch Whisky has grown up around itself. And at the very least, you'll have a good idea of how to order a whiskey in a bar and how to dress down the bartender if he or she dares to put ice in that whisky.</p></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-56399533887802219472010-03-09T18:20:00.000-08:002010-03-09T18:23:15.188-08:00Sake is Good for the Skin and other joys of Japanese Cocktails<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 14px; color: rgb(51, 51, 51); line-height: 21px; "><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">If cocktail bloggers were to emulate Julie Powell and her famous online journey through Julia Child's<i style="font-style: italic; "> Mastering the Art of French Cooking</i>, they could do much worse than working their way through Yuri Kato's<i style="font-style: italic; ">Japanese Cocktails</i>. Although there is not a year's worth of drink recipes here, by the end of the experiment, there is much more gained than dozens of techno-colored beverages in Hello Kitty hues on the resume. A culture is glimpsed through a very particular microscope, much like Ms. Powell's experience of Paris through that great cookbook.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Japan may not be well-known for its cocktail culture, at least in the tuxedoed Jay Gatsby, flapper, speakeasy connotation that frames most current expectations for old-school mixology. But that is changing, says Ms. Kato. Japan has much to offer to modern mixology.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />It is no heihatsu that I received a review copy of <i style="font-style: italic; ">Japanese Cocktails</i> in the mail on the same day that I had one of the best Bloody Marys of my drinking life — a Bloody Mary made with sake at the <a href="http://www.popovercafe.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Popover Cafe</a> on the Upper West Side. A popover specialty restaurant may not be the obvious choice for cocktails, and sake may not be an obvious choice for a cocktail base, but the coincidence illustrates some ways that Japanese mixology can influence the present American cocktail.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Sake makes for a great base in mixing because of its lower alcohol content. About the same as a strong wine, the alcohol level is significantly less than vodka or gin — what is normally found in the pre-happy hour Bloody Mary. For someone is hunkering down to a long, luxurious brunch, less alcohol in the same number of drinks may make for a more pleasurable Sunday.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">A bonus, adds Ms. Kato, is that sake is good for the skin!</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><i style="font-style: italic; ">Japanese Cocktails </i>is beautifully illustrated: the reproduction of retro posters from cocktail cultures past, e.g. Suntory ads from the 1950s, are especially vivid, but Ms. Kato's anecdotes from her own experiences growing up in Japan are what's most delightful about her book. She has been the publisher of CocktailTimes.com for more than a decade, and she has obvious expertise in mixology, but as in any good conversation at the bar, it's not what you know, it's what you'll share: "My mother used to send my older sister and me to buy beer or sake from nearby vending machines for my father's dinner guests."</p><div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The book offers a history of Japan's unique spirit industry with sidebars that cover everything from cherry blossom season to the Harajuku girls. In trying out some of the recipes in Ms. Kato's book, I started out with the bright green ones first because I'm drawn to bright and shiny objects. <img src="http://static.blogcritics.org/10/02/27/127197/melon.JPG" alt="" hspace="7" vspace="10" align="right" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " />If there is a cocktail that is the equivalent of Hello Kitty, it is Midori, Japan's famous melon liqueur.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">In true kawaii fashion, two basic recipes for Midori are the Pine Soda:</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">1 oz. Midori<br />4 oz. pineapple juice<br />1/2 oz. club soda,</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">and the Melon Cream Soda, named for a favorite non-alcoholic drink served in Japanese kissaten cafes. It is very much a summer drink.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />1 oz. of Midori melon liqueur<br />1 1/2 oz. citrus-flavored vodka<br />3 oz. club soda<br />1 scoop vanilla ice cream</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Mix all liquid in a cocktail shaker with ice. Pour into tall glass. Top with vanilla ice cream. Garnish with melon slice.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">One of my favorite drinks, and stories, from the book (and isn't that the balance to which we all aspire) is the Black Ship and its fascinating tale. The Kurofune Matsuri is a festival in Shimoda Port commemorating the arrival of Commodore Perry's ship. Every year, a communal toast signifies the end of Japanese isolationism. Opening up Japan had been tried before, but some think it was the arrival of the whiskey on Perry' boat that truly opened up the country.</p><center><img src="http://static.blogcritics.org/10/02/27/127197/black-ship.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Black Ship</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">1 1/2 oz of blended whiskey<br />1 oz. pomegranate juice<br />1/4 oz of port<br />1 tp. lemon juice<br />lemon peel for garnish</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Mix all ingredients except lemon peel in a cocktail shaker with ice.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Strain into a chilled martini glass, garnish with lemon peel, and serve.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The book is a slim volume; a few additions would have been welcome. As Ms. Kato says, it is not a Japanese custom to drink without eating; Japan's cocktail culture is intrinsically connected with its cuisine. It might have been an interesting inclusion to the book to note how certain cocktails might pair with some of Japan's more famous dishes. It is hard to imagine just how the Melon Cream Soda would fit in with any dish except as dessert, but I would have loved to hear more.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Another area needed more explanation for a Western readership — just where to find some of these exotic ingredients. I am lucky enough to have a Japanese grocery in the neighborhood, but others are not. Ms. Kato suggests ordering online, but some prioritizing would be useful. Perhaps a listing of what might be essential and what might be fanciful could save time and money. And as I found out, even with a Japanese grocery at hand, it's not always easy to find an ingredient.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Armed with the book, I ventured out to find yuzu juice for a Tokyo Sidecar. Soon I realized that knowing I needed yuzu juice is not quite enough. I needed to know what the Japanese character is for the yuzu juice. Once again, I found myself depending on the kindness of strangers who found the bottle on the shelf for me. Yuzu, it turns out, is a citrus in the family of lemon and lime, and the brand I ended up with was akin to Rose's Lime Juice.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/02/27/127197/Tokyo-Sidecar.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Tokyo Sidecar:</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">2 oz. whiskey<br />1 oz. Cointreau<br />1/4 tsp. yuzu juice</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and serve.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Sidecar usually calls for a lemon twist. I did not opt for it, fearing to overpower the yuzu juice. I did load up on the sugared rim, although it was not called for. Hello Kitty would approve.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">And speaking of sweet teeth, there is lovely chocolate in Japanese groceries — a whole new country of candy to explore. Domo arigato!</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/02/27/127197/bourbon-chocolate.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p></p><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "><br /></div></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-30010042645634429582010-02-20T05:07:00.000-08:002010-02-20T05:10:48.755-08:00Happy Mardi Gras! Prends soin de toi!<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 14px; color: rgb(51, 51, 51); line-height: 21px; "><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">It's Mardi Gras, a perfect time to take a look at some of New Orleans's contributions to the drinking life. The contributions have been many and mighty. For the sake of space and time — because we have some masquerading to do — let's look at three traditional drinks, all arising from iconic New Orleans establishments.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">We'll begin with one of the most famous cocktails from New Orleans: the Hurricane, which now has unfortunate connotations to its name that run as deep as Lake Pontchartrain. The drink is basically a rum punch — a very strong rum punch. The legend goes something like this: whiskey was in scarce supply and rum was everywhere a New Orleanian could see. So drinks were created to take care of this terrible overabundance of rum. It must have been a pretty poor tasting rum. There is a lot of fruit juice involved with the Hurricane.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><a href="http://www.patobriens.com/patobriens/neworleans/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Pat O'Brien's</a>, a touristy Bourbon Street bar, takes credit for creating the Hurricane but pushes its powdered mix to make it. Here is an alternative recipe from the <a href="http://gumbopages.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Gumbo Pages.</a></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><b style="font-weight: bold; ">The Hurricane</b></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />1.5 oz. light rum<br />1.5 oz. dark rum<br />1 oz. orange juice<br />1 oz. fresh lime juice (NOT Rose's or RealLime)<br />1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup<br />1 tsp. superfine sugar<br />1 tsp. grenadine<br />Cherries with stems and orange slices to garnish<br />Ice cubes</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">In a cocktail shaker, mix the rum, passion fruit juice or syrup, the other juices, and the sugar until the sugar is dissolved. Add the grenadine and stir to combine, then add ice and shake. Half-fill a hurricane glass with ice, then strain drink into glass; add ice to fill. Garnish with orange slice and cherries.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Sazerac Cocktail is one of the oldest of all cocktails, sometimes mistakenly called<i style="font-style: italic; "> the </i>oldest. Developed by Antoine Peychaud, a Creole immigrant who ran a pharmacy on Royal Street in the French Quarter, the drink began as a brandy cocktail, named for a famous coffee house on Exchange Street in the 1850s. Eventually a star was born. Or at least a very good rye. Sazerac Company acquired Peychaud's Bitters and began marketing liquors. Rye became the base for the cocktail. Sazerac Rye became the go-to rye for the drink for which it's named.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Sazerac has more rarefied ingredients than you find in the Hurricane. Some advance planning is needed. The following recipe is based upon Ted Haigh's excellent adventure: <i style="font-style: italic; ">Vintage Spirits and Forgotten Cocktails</i>.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><b style="font-weight: bold; ">The Sazerac</b></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">1 tsp. absinthe or pastis (Herbesaint, Pernod, or Ricard)<br />1 tsp. simple syrup (or more to taste)<br />3 to 4 dashes Peychaud's Bitters<br />3 oz. of rye whiskey or bourbon</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Chill an old-fashioned glass. Coat the inside of the glass with the absinthe or pastis, leaving a slight puddle in the glass bottom. Add the simple syrup and the bitters. In a separate mixing glass, combine the whiskey and the simple syrup with ice and stir. Strain the contents of the mixing glass into the old-fashioned glass. Twist a strip of lemon peel over the surface of the drink and place in drink.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">A couple of notes here on preparing to make this drink: you may find Peychaud's Bitters hard to come by. If it's not available in your local liquor store, you'll have better luck ordering it online.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />Commercial distillation of absinthe was illegal up until 2007 due to its high alcohol level. It is becoming easier and easier to find; this your local liquor store may stock.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Finally, simple syrup. Easy for me to say, you say. But don't be afraid to do a little home cooking to prepare for your cocktail hour. It is as simple as it promises: one part sugar to one part water, shaken in a bottle until the sugar dissolves. Sealed and refrigerated, simple syrup will keep for up to six months.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Finally, and because we here in New York are expecting yet another snowfall, let's try a Milk Punch, a drink that that warms the heart. It's a cold weather drink that <a href="http://www.brennansneworleans.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Brennan's on Royal Street</a>lays claim to inventing. Perfect for a snowfall, and perfect for beginning a Mardi Gras with a truly Fat Tuesday flair.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><b style="font-weight: bold; ">Brandy Milk Punch</b></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">2 oz. brandy or bourbon<br />1 cup whole milk<br />1 tsp. superfine sugar<br />3 ice cubes<br />Cracked ice<br />Nutmeg</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />In a cocktail shaker, combine the brandy, milk, and sugar with three ice cubes and shake until frothy, about one minute. Strain into a double-old fashioned glass with cracked ice. Sprinkle with nutmeg and serve.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">It's a "clear the calendar, don't answer any email" kind of drink. But you weren't going to do anything anyway. It's Mardi Gras.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /><img src="http://static.blogcritics.org/10/02/15/126071/milk-punch.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /><br /></p><div><br /></div><p></p><div><br /></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-16055106550384517432010-02-10T05:54:00.000-08:002010-02-10T05:59:37.400-08:00Happy Hour in Antarctica.<span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Breaking news in the liquor circle is usually confined to surprise taste test results. It is hardly considered big news, although <a href="http://www.telegraph.co.uk/expat/expatnews/7071737/Taiwan-whisky-beats-Scotch-in-blind-taste-test.html" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">the Taiwanese Scotch beating the Scots at their own game </a>certainly garnered a few headlines. Today's announcement was better news for Scottish scotch lovers and big news for the whiskey world. Several crates of scotch whiskey and brandy, believed to be from the unfinished Antarctic expedition of Irish explorer Ernest Shackleton, were excavated mostly intact after one hundred plus years on ice, in ice.<br /></p><center><img src="http://static.blogcritics.org/10/02/05/125351/Shackleton's-Scotch.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">As reported in the BBC and the RTE today, five crates of alcohol were raised today by the New Zealand Antarctic Heritage Trust. The Trust had known about and expected to find two crates of whiskey but actually found three. They also dug up two unanticipated crates of brandy. Always a pleasant surprise.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The crates were buried under what had been Shackleton's Antarctic hut in 1908, during his two-year expedition to reach the South Pole. The expedition ran out of supplies and had to pull up one hundred miles short of their designation. The whiskey and brandy were left behind in an attempt to move the team more quickly. The expedition ultimately failed, but Shackleton didn't lose a single man in the harrowing experience, and it was the furthest south any explorer had reached at that point. It was an accomplishment even without the whiskey to toast with. Shackleton was knighted for his efforts upon his return.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/02/05/125351/Shackleton-whiskey-hmed1215p.hmedium.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><br />The excitement now is over the contents of the bottle rather than the shiny medal on Shackleton's jacket. The original recipe for the Mackinlay's whiskey in the crates no longer exists, so here is a chance for analysis and possible reproduction. This is the joy of the "opening a door into history," as Richard Paterson, the master blender of whiskey company Whyte and Mackay, explains it. Think of it as a paleontologist uncovering a dinosaur fossil. It is a good day at the office.<p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The two brandy crates, "a real bonus" as designated by Al Fastier of the NZAT, were labeled respectively Chas Mackinlay & Co. and The Hunter Valley Distillery Limited, Allandale. But it's the scotch, the scotch, that is "gift from the heavens for scotch lovers," declares Mr. Paterson.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Shackleton once said that if it weren't for strength of will, he "would make a first class drunkard." Now there may be some first class whiskeys that require a mighty strength of will to pass by.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">(Photos from the New Zealand Antarctic Trust)</p><div><br /></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-56266924310952718132010-02-06T14:32:00.001-08:002010-02-06T14:35:07.037-08:00Two for the Road and Don't Get Lost...<span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">For this week's column, I'd like to incorporate the new season of <i style="font-style: italic; ">Lost,</i>because frankly, I can't think of anything else. Like all of geekdom (and a few cool people too), I am gathering my wits, turning away from<i style="font-style: italic; ">Battlestar Galactica</i> reruns, and preparing for tonight's season premier of <i style="font-style: italic; ">Lost.</i> But it's not enough just to sit back and be pleasantly perplexed at the infinite jest of this series.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The question is: can I get a cocktail column out it? Isn't everyone writing a piece on <i style="font-style: italic; ">Lost </i>and the magical J.J. Abrams/Damon Lindeloff/Carlton Cuse trio? Won't everyone be happy with just a couple of Dharma beers tonight at the season kick-off?<br /></p><center><img src="http://static.blogcritics.org/10/02/01/125029/dharma-beer.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " />M</center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />I'd like to think not, but how can this work? It's not as if everyone is walking the island like they are in a Noel Coward play, tossing a cocktail shaker until the outside is nice and frosty! Except…we're forgetting about someone very important. Someone whose presence, or lack thereof, will hopefully be explained this coming season: Doctor Christian Shephard. It's in his large footsteps that his son, main character Jack Shephard, learned some of his hard-drinking ways.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">So we'll time travel back to Season Two's "Two for the Road," the episode where poor Ana Lucia meets up with Papa Shephard back in Australia. As the fates would have it, they bump into each other chasing down a few in the airport bar. Ana orders a tequila and tonic. Not much to comment on there, except for the necessity of a fresh lime in such a choice. I do think that the fact that she drinks it without ice speaks volumes about Ana Lucia and her anti-social behavior. It will ultimately prove to be her undoing.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/02/01/125029/AnaMeetsChristian.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />What was Doc Shep drinking? I hear from Lost World that it was bourbon.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Although he was probably downing a couple of quick Scotches, let me suggest… wait for it… it's perfect… The Blood and Sand! Though it was named for the 1922 Rudolf Valentino movie about bullfighting, I can't think of two more superb words to describe the feeling of<i style="font-style: italic; "> Lost</i> — blood and the sand of that infernal island.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/02/01/125029/blood-and-sand-1922-poster.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><br />In keeping with Doc Shephard's Scotch, the Blood and Sand is one of few Scotch cocktails. More well known are, of course, the Rusty Nail (Scotch and Drambuie) and the Rob Roy (a Manhattan made with Scotch rather than rye). The Blood and Sand is more tasty than either of those and perfect for a cocktail party. And is there any better reason to have a cocktail party than the beginning of the end for <i style="font-style: italic; ">Lost</i>?<br /><b style="font-weight: bold; "><br />The Blood and Sand:</b><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">1 oz. Scotch<br />1 oz. orange juice<br />3/4 oz. Cherry Heering<br />3/4 oz. sweet vermouth</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a cherry.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/02/01/125029/blood-and-sand-2.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Enjoy. To paraphrase a favorite character, Hurley: maybe if we get drunk enough, we'll remember where we know each other from.<br /></p><div>p.s. as always, this blog encourages responsible drinking! Not Christian Shephard drinking.</div><p></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /></p><div><br /></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-68082983687542751882010-02-01T10:40:00.000-08:002010-02-01T10:42:44.176-08:00The Brooklyn Hills Are Alive with Alpine Liqueur<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 14px; color: rgb(51, 51, 51); line-height: 21px; "><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Recently I put on my new modified Dunhill Saturday Night Survival Belt and trekked through the DUMBO area of Brooklyn. Over treacherous cobblestones and old railroad tracks — treacherous </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/29/124787/survival-belt-from-Dunhill-spring-show.jpg" alt="" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; float: right; " />when you are wearing heels — we made our way through the picturesque neighborhoods that make up Down Under the Manhattan Bridge Overpass. We passed dangerous bands of emos and hordes of hipsters in search of the ubiquitous St. Germain elderflower liqueur.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Like many aspects of Brooklyn as Scenester Heaven, all the bars try to be different, and they are all different alike and together. Right now, the trendy liqueur is St. Germain elderflower liqueur. Three bars all within flask of each other offered the same variation on the St. Germain cocktail.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/30/124787/st-germain-liqueur-cropped.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; float: left; " />A product of France, St. Germain is made from handpicked wild elderflower blossoms. By the Von Trapp family themselves? It has a distinctive floral flavor and has proven wildly popular. Perhaps more for the stylish bottle than for anything truly remarkable it brings to the bar top. But that remains to be seen.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">First stop: the wonderful<a href="http://www.waterstreetrestaurant.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; "> Water Street</a> and its St. Royale: Chandon Champagne and St. Germain, garnished with a cherry and a sugar rim. Bartender Joe was quite pleased with my drink order since it was he, himself, who concocted the cocktail. This news was impressive until the end of the evening when I realized that all the bartenders, Joes or otherwise, were throwing some St. Germain in a sparkling or white wine. Water Street's was made somewhat distinctive by the sugar rim, but it comes off as a sweet cocktail despite its low sugar content, and the sugar rim is redundant.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/29/124787/water-street.JPG" alt="" width="200" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; float: right; " />Water Street could be serving nothing but PBRs (wait, they are! Pabst Blue Ribbon being the beer du jour in the borough), and they would still be deserving of frequent visits. In a genius marketing move, Water Street is the first Brooklyn restaurant lounge to offer on site babysitting during dinner hours. Catering to the stroller set is brilliant. I'm sure you've heard by now that Brooklyn is full of young families not even counting Maggie Gyllenhaal and Peter Sarsgaard's.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">On to <a href="http://www.rebarnyc.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">reBar</a> around the corner. A beautiful space with elegant ironwork throughout, reBar was lively and anticipating even more activity with some poor soul's surprise birthday party. The flannel shirts behind the bar - as elegant as the surroundings are, this is still Brooklyn - were friendly and efficient and served up their version of the St. Germain cocktail: white wine, St. Germain, club soda with a lemon twist.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/29/124787/rebar.JPG" alt="" width="200" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; float: left; " />Last stop was <a href="http://www.yelp.com/biz/superfine-brooklyn" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Superfine</a>, an outstanding spot down Front Street with mix-matched decor, an orange felt pool table, and an 'organic to the neighborhood' warehouse feel to the space. The owners of Superfine are longtime residents of DUMBO - from before the developers came in and kicked out all the small industries in the area to make room for residential condos. Before Superfine, they were proprietors of Between the Bridges, a legendary burger joint. Superfine's St. Germain cocktail was a variation on Water Street's: Prosecco, an Italian sparkling wine and St. Germain with a lemon twist.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">There are many more bars to visit in the neighborhood but I had my fill of elderflowers. I hear the apple brandy sidecar is quite good. I will be back with flannel and flask.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><i style="font-style: italic; ">Survival Belt Photo: Valerio Mazzanotti</i></p><p></p><div><br /></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-63995235018637336402010-01-26T19:06:00.000-08:002010-01-26T19:09:28.167-08:00The Atholl Brose<span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">No road trip for this column. I am hard pressed to think of a bar, no matter how well-stocked, that could make me an Atholl Brose. If you know of one, fair reader, please alert me. Perhaps St. Andrews in New York City?</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Atholl Brose, a Scottish oatmeal broth named after the first Earl of Atholl, is a perfect recourse for when it is 34 degrees in Orlando, as it is while I write this. It's colder here in New York, of course, but 34 in Florida just sounds and feels colder than 34 in New York. At two degrees above freezing, icy margaritas aren't an option. Drinks in January need to be warming, but egg nog season is over, even if the neighbor's Christmas decorations are still lit. Atholl Brose is a lethal oatmeal/whiskey combination that has served Scottish warriors since the sixteenth century, making it very vintage indeed.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Not technically a cocktail because it predates such a concept, the Atholl Brose has a glorious history of highland warfare and warm hearths. According to legend, the Earl of Atholl in Scotland used it to win a tribal war in 1475. Supposedly he filled a well with the stuff. The rebelling army drank it and became too inebriated to continue with the raping and pillaging. I believe the inebriation part. It is a strong drink. I don't quite hold with the idea of filling up a water well with oatmeal and no one noticing. The water in the Atholl wells must have been very dense indeed, except… wait! The Gaelic word for water is <i style="font-style: italic; ">uisce,</i> which is mispronounced in English as "whiskey." I now can picture the enemy army saying, "Whiskey! Whiskey! Whiskey!" and clutching their throats, and the Scottish host, nodding his head and offering more... water, water, water. But it's not. Wink, wink, Scottish wink.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The earliest recorded history has Queen Victoria drinking Atholl Brose on her visits to Perthshire, Scotland, where the Atholl Earls serve their alcoholic oatmeal broth. Here is a traditional recipe for Atholl Brose, attributed to the Royal Scots Fusiliers from André Simon's 1948 <i style="font-style: italic; ">A Concise Encyclopædia of Gastronomy: Section VII, Wines and Spirits</i>. It must be started the night before.</p><div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Steep 1/2 cup of oatmeal (preferably Scottish, but use anything but instant!) in 1 1/2 cups of cold water overnight.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The next day, strain the liquid from the oatmeal. The recipe calls for muslin. You can use ordinary cheesecloth found in a well-stocked supermarket. You'll have 1/2 cup of oatmeal water — the broth.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/01/18/123869/atholl-brose.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Pour 3 1/2 oz. of this liquid into a large rocks glass.<br />Add 3 1/2 oz. of whiskey. The recipe calls for Scotch, but you might want to use a blended and save the Scotch for sipping.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />Add:<br />2 1/2 oz of cream<br />1/2 oz of honey</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Mixing with a silver spoon is recommended.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/01/18/123869/atholl-brose2.JPG" alt="" width="342" height="450" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />I found an alternate, non-alcoholic recipe on the <a href="http://www.hamlynsoats.co.uk/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Hamlyns Oats</a> site that, with a little tweak, lends itself to a variation on the Atholl Brose. Hamlyns claims that it is a "warming and relaxing drink, but at the same time stimulating." Anything that is relaxing and stimulating at the same time, without alcohol, is well worth a try. But imagine how much better it could be with a little whiskey thrown in.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">3/4 cup water<br />2 tsp. Hamlyns Scottish Oatmeal<br />1/2 tsp. brown sugar<br />1/2 tsp. lemon juice<br />1/4 tsp. ground ginger</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />Put the oatmeal, sugar, and ginger into a mug or small jug. Mix with a tablespoon of cold water taken from the 3/4 cup. Add the lemon juice. Boil the water and add to the mixture, stirring well until all is blended. The amounts of ginger and sugar may be varied according to taste.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">To make this into a true Atholl Brose, add 2 oz. of whiskey. Use blended whiskey — save the malt for sipping.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />Grain drinks are also very popular in Latin America, discrediting my cold climate/warm drinks insta-theory. Here is a variation on the Mexican Oatmeal Drink, originally posted by Chicana Peach. With some comparison testing, I found that a gold rum works better than bourbon with this sweet drink, and it smells divine in the preparation, something that occurs rarely in mixology. Again, this is best begun the night before.</p><div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">1 cup Quaker old-fashioned oats soaked overnight in a cup<br />1 cinnamon stick broken in two or 1 tbsp. ground cinnamon<br />3 cups water<br />2 cups skim milk<br />2 tbsp. honey<br />2 tbsp. sugar<br />2 oz. Barbancourt Rhum<br /><br />Soak the oatmeal overnight, or for at least six hours or so. Once that is done, place it in a medium pot and add the water and broken cinnamon stick. Simmer over medium heat for 10 minutes. Next, add the milk and honey and cook on medium-low heat for 30 minutes. Finally, add the sugar and cook for 5 more minutes. You will know it's done as the consistency will thicken some and it will be a little creamy. Use more water or milk for a thinner consistency.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/01/18/123869/atholl-brose3.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">This was the sweetest of the three oatmeal concoctions. The original Atholl Brose was the creamiest and quite delicious, a perfect alternative to egg nog for the holidays. I will remind you in eleven months' time.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">If you get discouraged with any of these worthy experiments — as I did with the Hamlyn Oats attempt below; notice the oatmeal collected at the bottom! — you can always try a new-fangled Oatmeal Cookie Drink. Layer 1 oz. Grand Marnier, 1 oz. butterscotch schnapps, and 1 oz. Irish Cream. However, you are probably better off just eating the cookie.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/10/01/18/123869/atholl-brose4.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Mar sin leibh an dràsda — Ta ta for now!<br /></p><div><br /></div></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-50756145197742614682010-01-12T08:57:00.000-08:002010-01-12T09:11:21.587-08:00The Red Snapper: Facing the Music<span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Chances are, if you had a drink on New Year's Day, that is if you didn't give up drinking as a New Year's resolution, you had a Red Snapper. "But I had a Bloody Mary," you may respond. "Free! With my brunch!"</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Same drink, classier name.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Bloody Mary could be named for the Queen of England, Elizabeth I's older sister, who had a brief and violent reign. It could be named for the Bucket of Blood Club in Chicago -a tavern on the west side of town. Apparently a bucket of blood would be mopped up at the end of an active night. Yum.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The name of the drink, the origins of the drink, the proper ingredients of the drink, all these are as hazy as things might have been at midnight on December 31st, but one thing is crystal clear. These spicy tomato/vodka combos are a most useful tool for the morning after.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Notice the ratio of vodka to tomato juice. It is one to one rather than the one to three ratio of vodka to mix that you might find in a typical restaurant brunch drink today. I tried Petiot's Bloody Mary Martini with some degree of success with the brunch crowd who do not like tomato juice. Shaken, strained, and poured.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/05/122743/red-snapper.JPG" alt="" width="330" height="440" align="middle" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">From Harry's in Paris, Fernand Petiot went on to bartend at the St. Regis Hotel in New York City, in the celebrated <a href="http://www.starwoodhotels.com/stregis/property/dining/attraction_detail.html?propertyID=81&attractionId=27614" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Old King Cole Room,</a> where they still call vodka and spiced tomato juice a Red Snapper.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/05/122743/King-Cole-Bar-1.jpg" alt="" width="448" height="295" align="middle" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">In one of the first stops in my international tour of Red Snappers, I stopped at the <a href="http://www.millstreetbrewery.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Mill Street Brew Pub</a>, part of<a href="http://www.thedistillerydistrict.com/frameset.html" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; "> Toronto's historic Distillery District </a>- a highly recommended trip for the year 2010. The Distillery District, a Canadian National Historical Site, is the largest and best preserved collection of Victorian Industrial Architecture in North America, according to its website. Buildings that once housed the largest distillery in the British Empire now host the making of Hollywood movies. In the 1850s, there was rye and rum in the neighborhood. Now there is the filming of blockbusters, <i style="font-style: italic; ">Hairspray</i> and <i style="font-style: italic; ">X-Men</i> among other A-list movies having been filmed there.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /><img src="http://static.blogcritics.org/10/01/05/122743/Mill-Street.JPG" alt="" width="439" height="330" align="middle" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The brewpub restaurant offered some excellent beers made on location but also had a Caesar on the brunch menu that needed to be sampled. The Caesar is a variation on the Bloody Mary which uses Clamato juice. This is a much more popular drink in Canada than in the U.S. I don't know what the connection between Julius Caesar and clams are, but the clam broth and tomato juice in Clamato is not as noxious a combination as you, you American you, might think. Note the heavy celery salt on the rim and the olive as a garnish. If there was a clam harmed in the making of this drink, it went unnoticed in the stockade of celery salt.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/05/122743/DSCN0876.JPG" alt="" width="338" height="450" align="middle" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">In traveling from Toronto to Buffalo, mixologically crossing over the border, I tried to emulate the<a href="http://www.thearomarestaurants.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Trattoria Aroma</a>'s Buffalo Chicken Wing Bloody Mary. In doing so, I also crossed over the border into Bloody Mary craziness - oh how Francios Petiot would have hated this.</p><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div>Tomato juice has loads of vitamins that your body craves after a lively night and also has the fructose that helps your body metabolize the alcohol from the night before more quickly. Plus that little bit of alcohol in the Bloody Ma...umm....Red Snapper helps with a reintroduction of ethanol alcohol into your blood stream, diverting your enzymes from their work of torturing you to death with headaches, nausea, and general feelings of worthlessness. Or at least, this is what science says. <p></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Sometime in the 1930s, New Yorker George Jessel combined vodka with tomato juice at a time when vodka was a novelty, and no one else knew quite what to do with it. Thank heavens, George did. Then, Fernand Petiot, bartender at Harry's New York Bar in Paris, took the tomato juice and vodka and went a step further:</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">“I initiated the Bloody Mary of today,” Petiot claimed in the July 1964 <i style="font-style: italic; ">New</i> <i style="font-style: italic; ">Yorker</i>. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. "</p><div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Buffalo Chicken Wing Bloody Mary</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />2 parts vodka</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">6 parts V8 juice</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">4 dashes of worchestershire </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">4 dashes of Frank's Hot Sauce</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Blue Cheese crumbles to taste</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">celery salt to taste</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />Red snapper purists couldn't stand the thought of chewy hunks of horseradish in a Bloody Mary. I don't know what they would have thought of crumbles of blue cheese, but it probably wouldn't be kindly thoughts.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/05/122743/Buffalo-Chicken-Wing-BM.JPG" alt="" width="332" height="442" align="middle" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />Finally, I stopped at that Arts and Crafts wonder - the <a href="http://www.roycroftinn.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Roycroft Inn </a>in East Aurora, New York. The Roycroft is an American National Landmark, a 1905 campus for the arts based upon the designs of Frank Lloyd Wright and Gustav Stickley. It is a beautiful building and atmosphere - perfect for a vintage cocktail.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/05/122743/roycroft.jpg" alt="" width="448" height="301" align="middle" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">There I had a Bloody Mary built as well as its surroundings. At first glance, all the drink looks to contain is tomato juice. It was even suspiciously free of Worcestershire. But the drink had good proportion, modest in profile, but tangy to taste - no excess of horseradish or celery salt floating senselessly through the cocktail. Fernand Petiot would have been pleased.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/10/01/05/122743/Roycroft-Bloody-Mary.JPG" alt="" width="325" height="433" align="middle" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Bloody Mary is a common cocktail. There is even a tinge of the blue collar to it. Avowed beer drinkers will admit to a cocktail if it is a morning Bloody Mary. Does it even deserve a discussion? After all, champagne mimosas or bellinis are much more fashionable for endless Sunday brunches. But admit it. After a long night of over-imbibing on "brown liquor" cocktails, a mimosa is just not going to make a dent in that bourbon fog. If cocktail time is somewhere between noon and 3 p.m., seasoned tomato juice with a good vodka is peerless.</p><div><br /></div></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-11664883820753897742010-01-07T07:25:00.000-08:002010-01-07T07:40:52.414-08:00Encore du Champagne!<span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="color: rgb(34, 34, 34); font-style: italic; font-family:'Trebuchet MS', Georgia, 'Times New Roman', serif;font-size:12px;">Margo: Encore du champagne, Waiter: More champagne, Miss Channing? Margo: That’s what I said, bub!</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">In 1944's <i style="font-style: italic; ">Meet Me in St. Louis</i>, Judy Garland famously encouraged us to "have a merry little Christmas." The original draft of the song also told us to "pop that champagne cork" because this time next year, heaven forbid, "we might all be living in New York." And seeing as recent news <a href="http://www.nytimes.com/2009/12/22/nyregion/22nyc.html?scp=1&sq=unhappy%20new%20yorkers&st=cse" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">headlines</a> designated New Yorkers to be the unhappiest people in all fifty states, that is indeed a reason to drink.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/09/12/23/121939/Meet-Me-in-St.-Louis-MO-JG.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The lovely old sentiment in "Have Yourself a Merry Little Christmas" has a perfect wistfulness for the holiday season, with anticipation for the fun to come and nostalgia for times past, but at the time, it was too sad for some. In final versions of the song, in an attempt to cheer things up a bit, songwriter Hugh Martin reluctantly changed some of the lyrics. The lines "Let your heart be light / Next year all our troubles will be out of sight" attempted to jolly things up. The amended song grew to be one of the most popular in the Christmas canon. And perhaps it can be said that "Have yourself a merry little Christmas / It could be your last" is a line only a New Yorker could love.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">So do pop that champagne cork to jolly things up — for Christmas and for New Year's! If you are having a New Year's party, champagne is expected, of course, but try some champagne cocktails to gladden and invigorate your party. Turn to those "happy golden days of yore" for ideas on how to enliven familiar champagne concepts!</p><center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/09/12/22/121939/fantastic-mr-fox-champagne.png" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">New Year's. It can be amateur night, but oh, the champagne. A good champagne makes all that counting down, kissing strangers, up way past my bedtime, all worth it. Champagne, a perfect drink to celebrate what's past, what's present, what's future.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /><b style="font-weight: bold; ">The Champagne Cocktail</b></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The first champagne cocktail we'll discuss is <i style="font-style: italic; ">the </i>Champagne Cocktail. This drink couldn't be easier, but your New Year's guests don't need to know this. In a champagne flute, place one sugar cube and four dashes of Angostura bitters. Fill with champagne. Garnish with a lemon twist.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/09/12/23/121939/champagne-cocktail.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /><br /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />I took the Champagne Cocktail for a test drive at one of my favorite theatre hangouts, <a href="http://www.angusmcindoe.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Angus McIndoe's</a> in New York City. Across the street from <i style="font-style: italic; ">The</i> <i style="font-style: italic; ">Phantom of the Opera</i> at the Majestic and next door to the St. James Theatre, there are plenty of theatre types there for celebrity sightings, at least for a theatre geek like myself. Best sighting? Matthew Broderick with his small son in tow. No one approached him for an autograph. Angus McIndoe's is a home away from home.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: 14px; "></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Champagne Cocktail has a beautiful rosy hue and has a built-in hangover remedy. I've always been a proponent of bitters for the morning after. The morning after — I'll think about that tomorrow.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />Another easy champagne cocktail to try for a different take on a New Year's party is the French 75. A more sophisticated take on the theme, the French 75 is named for a World War I gun. The innovator supposedly didn't get enough kick out of champagne. Sometimes, the recipe calls for cognac instead of gin, but I find that the lighter flavor of the gin sits well with the champagne.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /><b style="font-weight: bold; "> The French 75</b></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />2 oz. gin<br />1 oz. fresh lemon juice<br />2 tsp. superfine sugar<br />champagne</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Shake the first three ingredients with ice in a cocktail shaker until frost develops on the outside of the shaker.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "> Strain into a champagne flute and top with champagne. Stir gently and garnish with a lemon spiral and a cherry. Like the gun it was named for, the drink kicks with remarkable accuracy.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/09/12/23/121939/french-75.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /><br /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">If you have time after Christmas, visit your local <a href="http://www.williams-sonoma.com/customer-service/store-events.html?cm_type=lnav" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Williams Sonoma</a> store. On the 27th and 28th of December, they are offering demonstrations in mixing cocktails. Call your local store for more information. Any good ideas, please share with the rest of us! And remember, "from now on, we'll have to muddle through somehow. Have yourself a merry little Christmas" — and a merry, grand New Year's. </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">No good times like the olden days<br />Happy golden days of yore<br />Faithful friends who were dear to us<br />Will be near to us no more.<br />But at least we all will be together<br />If the Lord allows<br />From now on, we'll have to muddle through somehow<br />So have yourself a merry little Christmas now.<br /></p><div><br /></div><p></p><div><br /></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-33388491600389779892009-12-20T07:49:00.000-08:002009-12-20T07:52:32.542-08:00The Fish House Punch: A Relative Elixir or How to Muddle Through Somehow<span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">There's a little place just out of town,<br />Where, if you go to lunch,<br />They'll make you forget your mother-in-law<br />With a drink called Fish-House Punch.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />-- <i style="font-style: italic; ">The Cook</i> (1885)</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/09/12/18/121681/distillery-lane.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />In our Christmas trip down distillery lane, let's stop first at</p><blockquote style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 12px; margin-right: 40px; margin-bottom: 12px; margin-left: 40px; ">the greatest of all American Punches. It deserves to be protected by law, taught in the schools, and made a mandatory part of every Fourth of July celebration, with dilute portions given to those not yet of legal age, so that they may be accustomed to the taste.</blockquote><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">This glorious review is for the Fish House Punch as described by David Wondrich, cocktail historian, in his book <i style="font-style: italic; ">Imbibe</i>. Christmas gift suggestion there — please don't say I never gave you anything.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Wondrich has no faint praise, but this punch is not limited to the Fourth of July barbecue. Actually, the beverage is an important part of the Christmas celebrations at one of the original Old Boys Networks, the Schuylkill Fishing Club in Philadelphia, Pennsylvania. The 1905 <i style="font-style: italic; ">New York Times</i>called it the oldest dining club in the world, older than the "famous Beefsteak Club of London — founded in 1739." In the mid-19th century, the club opened its Christmas parties to women. The ladies were served this punch in an effort to liven things up, not that a exclusive men's club would necessarily need to liven things up.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Established by 27 Quakers, two of whom came to Philadelphia with William Penn, the Schuylkill Fishing Club was what it claimed to be — all about fishing, with some incidental eating. The organization built its clubhouse , called the Castle, on the banks of the Schuylkill River with permission of the local Leni Lenapes tribe.<br /></p><center><img src="http://static.blogcritics.org/09/12/18/121681/state-in-schuylkill.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">One of the most unique aspects of the club, pointed out in the 1905 <i style="font-style: italic; ">Times</i> article, is the obligation of each member to take his turn in preparing the annual dinner:</p><blockquote style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 12px; margin-right: 40px; margin-bottom: 12px; margin-left: 40px; "><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">In this he may have as assistants two or three apprentices who are awaiting to be admitted to full membership. No servants are employed. The apprentices — not infrequently men past middle age — wear white aprons and white straw hats and must comport themselves respectfully and obediently, in helping to cook the dinner and in serving it.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">More to the point, the punch:</p><blockquote style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 12px; margin-right: 40px; margin-bottom: 12px; margin-left: 40px; "><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The standard beverage is Fish House punch, mixed in a huge punch bowl by three citizens, solemnly elected for that office. The exact ingredients and their proportions is the secret of the 'State' in Schuylkill and has been handed down from generation to generation. The recipe for the blending never has been revealed although so-called Fish House punch has been served for years at dinners in different parts of the country. All these are imitations — some of them very good, but not one the real thing.</p></blockquote><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">One "imitation" I lifted recently is from the 1951<i style="font-style: italic; "> Gourmet</i> magazine (now defunct, but with recipes still on their website for an undetermined length of time — gather ye concoctions while ye may ).</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">From the days when the individual cocktail was unheard of and everything was designed for large amounts of friends and guests — the Fish House Punch.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "> </p><center><img src="http://static.blogcritics.org/09/12/18/121681/fish-house-brandy.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">1 cup of sugar<br />3 1/2 cups water<br />1 1/2 cups fresh lemon juice (6-8 lemons)<br />1 (750 ml) bottle amber rum<br />12 oz. cognac<br />2 oz. peach brandy (1/4 cup)</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "> </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Dissolve the sugar in the water. Then add rest of the ingredients. Chill before serving for at least three hours. </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Traditionally the punch is served over an ice block. This can be made with a cardboard orange juice container with the spout cut off. Fill with water and freeze. If you would like a clear block of ice, boil the water first, then cool. I used a silicone bundt pan for the ice block and floated some lemon wheels in the water before freezing. It looked lovely, if I say so myself.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">If you are having trouble finding peach brandy and would like to use peach schnapps, be my guest, says my local liquor store proprietor (who is, by now, becoming curiouser and curiouser about my recent purchases). The brandy has peaches distilled in the original process while the schnapps has peach flavoring added after the fact. In a pinch, the schnapps will do. Besides, when you are pouring in a bottle of rum and a half bottle of cognac into a punch, how could a 1/4 cup of peach brandy or schnapps matter one bit? And with that kind of attitude, you can see why I mix cocktails, not bake cakes.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">This punch is very easy to make, and it was a hit at a recent Christmas party I attended, lugging a punch bowl with me. Right before serving, I added some club soda to give it some energy. Some recipes call for champagne, but I opted for a non-alcoholic mixer. It is a strong punch — Christmas caution is advised. One added benefit — with all the citrus in this drink, scurvy will not be on your 2010 calendar.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">W. C. Fields is incorrectly credited with saying, "rather here than Philadelphia." We know that's not true. Everyone wants to be in Philadelphia when the Schuylkill Fishing Club's Fish House Punch is ready.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/09/12/18/121681/fish-house-punch-2.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Then, the party is over. You put your feet up. You move slowly from the mass to the me. Make yourself that elusive individual cocktail. Use some of that leftover cognac from the punch.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">After a very successful Christmas evening, make yourself a sidecar. Not just any sidecar — a Ritz sidecar, so named because you are using cognac instead of brandy. Actually, cognac is a brandy, but it is a brandy made exclusively in the Cognac area of France under strict regulation. This relationship of cognac to brandy is analogous to Champagne and sparkling wine — Champagne is sparkling wine made in the Champagne area of France, using the <i style="font-style: italic; ">méthode champenoise.</i></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "> </p><center><img src="http://static.blogcritics.org/09/12/18/121681/ritz-sidecar.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Ritz Sidecar from Ted Haigh's excellent <i style="font-style: italic; ">Vintage Spirits and Forgotten Cocktails:</i></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">5 parts cognac (the older the better)<br />3 parts Cointreau<br />2 parts fresh lemon juice</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Shake in an iced cocktail shaker. Strain into a chilled cocktail glass rimmed with superfine sugar, and have a Merry Christmas!</p><div><br /></div><p></p><div><br /></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div><p></p></blockquote></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-50006388225972782182009-12-16T05:35:00.000-08:002009-12-16T05:54:47.321-08:00More Beer Cocktails: We Won't Go Until We Get Some<span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">We wish you a Merry Christmas<br />and a Happy New Year.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Good tidings to you, wherever you are.<br />Good tidings for Christmas and a Happy New Year.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Oh bring us a figgy pudding<br />and a cup of good cheer.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">We won't go until we get some,<br />so bring it right here.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "> </p><center><img src="http://static.blogcritics.org/09/12/10/120957/christmas-ale.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br />What to do with those pesky carolers who are demanding a figgy pudding when you don't happen to have one in the fridge? Bring them a cup of good cheer. They won't go away unless you do. But what if you find you are out of wassail? Give them a different beer-based beverage — the Boilermaker. That will shut them right up.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/09/12/10/120957/purdue.jpg" border="8" alt="" hspace="8" align="left" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "> </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Boilermaker — a serious beer cocktail. A serious college moniker. The <i style="font-style: italic; ">Crawfordsville Daily Argus News</i> of October 26, 1891 headlined, "Slaughter of Innocents: Wabash Snowed Completely Under by the Burly Boiler Makers from Purdue." Boilermakers at the time were synonymous with coal shovelers and stevedores — all names the Purdue team tried on, but the Boilermaker stuck. A boilermaker was a steel worker, then a basic shot and a beer, and then a shot <i style="font-style: italic; ">in</i> a beer.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "> </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">As a cocktail, the Boilermaker made its first film appearance in 1938 in the Warner Brothers movie <i style="font-style: italic; ">Gold Diggers in Paris</i>, as a "boilermaker and his helper." There are many variations on this theme. Gin was the shot in the movie. Irish whiskey will make it an Irish car bomb — something not PC in this household. Sake will make the beer into a sake bomb, in an unimaginative turn of phrase.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">I do admit that I am intrigued by the October Crisis: a dash of maple syrup in a shot of Canadian whiskey. The shot is then dropped into the requisite Canadian beer. Here in the U.S., the October Crisis tends to denote the Cuban Missile Crisis, but for our northern neighbors, it describes the October 1970 political kidnapping of two Canadian government officials by Quebecois separatists. The kidnapping ended tragically for one victim, and the whole plot did not go as planned, as Quebec is still part of Canada. The October Crisis is a drink that commemorates bad endings all around, which seems appropriate for dropping whiskey into beer.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">I had a Boilermaker last night in the interest of science… and researching this blog. I was at a very tony bar — <a href="http://www.42therestaurant.com/index.php" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">42</a> in White Plains, New York. High over the city, 42 boasts one of the best views in the tri-state area. Unfortunately, we were hemmed in by an impenetrable fog, making the view irrelevant. I will have to go back there to try again for the view.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/09/12/10/120957/boilermaker.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Being that it was a hedge fund crowd, I did not drink my boilermaker in the traditional way. Instead, in a very ladylike way (if ladylike is the correct term for what I do here), I surreptitiously poured my neat Maker's Mark bourbon into my glass of Samuel Smith porter. Sipping rather than chugging — it was all so classy, much more so than "a shot and a beer." For a caroler, however, I suggest dropping the shot into the beer — to save time, of course. There must be songs to be sung.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">We'll move on to the marriage of two perfections, champagne and Guinness — the Black Velvet. Black Velvet can be a blended whiskey. It can be a dramatic pop song by Canadian Allanah Myles (again with the Canadians). Or it can be one of the better of the beer cocktails: sparkling white wine and a stout in a 1:1 ratio. </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/09/12/11/120957/miller.jpg" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Not to be confused with Miller High Life, the Champagne of Beers, the Black Velvet is traditionally thought to be a British drink, created in 1861 in the Brooks club during the nationwide mourning period for Queen Victoria's departed husband. Black Velvet describes the black mourning ribbons men wore around their arms. The drink is also called the Bismarck, especially in Germany. It is named for Otto Von Bismarck, a big fan.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Some recipes call for the champagne to be poured first into a champagne flute. Other recipes call for the stout to go first. The top layer, whether champagne or stout, should be poured over the back of a spoon gently (which I acknowledge is difficult with champagne, which tends to have an energy of its own).</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/09/12/11/120957/layering.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Hopefully, with a steady hand (not a hazard of this business), a layering effect will be produced. My results met with varying degrees of success. I tried both methods. <a href="http://www.gruetwinery.com/" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Gruet</a> first and then the Guinness; then I attempted the reverse. Based on my experiments, laying a base of Guinness first and adding the sparkling wine second leads to a more distinct layering.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><center><img src="http://static.blogcritics.org/09/12/11/120957/black-velvet.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></center><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Others on the drinking net say that Guinness on tap or even Guinness in a draught can will sit on top of the champagne better than the Guinness in a bottle. I wasn't able to make it happen, but I will keep trying in the name of education. Ultimately, I applaud those who just mash up both ingredients in a large pint glass and drink it down before the Sunday football game, or in this month's case, the holiday brunch!</p><p></p><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div><p></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /></p><div><br /></div><div class="article-pages" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; "></div></span>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-50874931915913055932009-12-10T10:26:00.001-08:002009-12-12T13:24:24.078-08:00Here I come a-wassailing.....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtIC2FBHZJODd6xiHsFkwghjiX2yx4nGbNIHlYIF2ampg1AnuqQU4bAih6BPhAfO_NfDjB8JfI5DkEB3cju_ASRPCwVkvtu_ie9pqN09Ffa31GjOjY_tQVFvfG4amm5I4sPXMcMZieE83/s1600-h/Wassail_Song_37a.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 306px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtIC2FBHZJODd6xiHsFkwghjiX2yx4nGbNIHlYIF2ampg1AnuqQU4bAih6BPhAfO_NfDjB8JfI5DkEB3cju_ASRPCwVkvtu_ie9pqN09Ffa31GjOjY_tQVFvfG4amm5I4sPXMcMZieE83/s400/Wassail_Song_37a.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5413676103701279762" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>For the month of December, I'm concentrating on beer or ale-based cocktails in honor of the wassail. The wassail, as in "Here We Come A-Wassailing…" is a familiar and favorite Christmas carol but an unfamiliar beverage!<br /><br />The song dates back to the twelfth century by some accounts, the tradition to even before that. The concept of "wassailing" may have pre-Christian roots, which makes it vintage indeed.<br /><br /><br /><br />In those pre-martini days, to wassail was to carol at the big house, the feudal manor, in hopes of getting refreshment in return for song. In addition to house-visiting, there were also orchard wassailers — carolers who sang to trees in hopes of a good harvest. To our contemporary palates, a few cups of wassail and everyone is in danger of harmonizing to the backyard dogwoods.<br /><br />To make my own wassail, I found a very doable how-to in a 1985 Christmas Memories cookbook from Mystic, Connecticut. The recipe is for a traditional Old English Wassail, based on John Bickerdyke's 1860 instructions on how best to serve this spiced ale beverage.<br /><br />Mr. Bickerdyke's original wassail called for a half pound of sugar dissolved in a pint of warm beer. Add four glasses of sherry and four pints of beer. Throw a little ginger and nutmeg in there, let stand for three hours til the carolers come from the feudal kingdom next door, and you have yourself a little wassail.<br /><br />The Mystic cookbook updated the recipe for a more modern beverage, but be warned, it is still heavy on the cinnamon and the cloves, to paraphrase Clarence the angel from It's A Wonderful Life.<br /><br />The Wassail<br /><br />4 cups of ale<br />1 stick of cinnamon<br />2 tsp. powdered ginger<br />6 whole cloves<br />6 allspice berries<br />1 tbs. ground nutmeg<br />2 cups of sherry<br />juice and finely slivered rind of one lemon<br />1/2 cup of sugar<br />2 slices of toast<br />6-8 roasted crabapples or 2 or 3 roasted large apples.<br /><br />Heat ale in enameled saucepan but do not boil.<br /><br />Stir in spices, sherry, lemon juice, rind and sugar. Stir until sugar dissolves, cover and steep over low heat for 20-30 minutes. Do not boil.<br /><br />Pour into heated punch bowl. Add toast and apples. Ladle into warm punch cups.<br /><br /><br />I used Saranac's Pale Ale because it presents itself as a classic English Ale. How appropriate. For the sherry, I may have erred with using the La Ina from the Domecq Vineyards. It is the most refined of the sherries and may not have been robust enough to withstand all that pale ale, let alone all the spices.<br /><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><br /><img src="http://static.blogcritics.org/09/12/03/120467/wassail.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">I have included a picture here of the wassail in the punch bowl, but there is just no way to put toast and a roasted apple in a brown liquid and make it look delicious. Toast - yes! You see, this is where the term "to toast" comes from. Cheers!</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/09/12/03/120467/wassail2.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The single serving is the way to go, at least photo-wise. The wassail is a conversation piece and makes the house smell lovely, but you may find your guests heading to the fridge for the leftover Saranacs.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/09/12/03/120467/wassailglass2.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">In search of a more new-fashioned variation on the beer cocktail, I went to Mac's, a neighborhood legend of a bar in Maspeth, Queens, New York City. Mac's traces its roots back to the Prohibition, making it truly a speakeasy. Coleman McCarthy, proprietor, is pictured here on the right with friend Jim, proving once again the joy a speakeasy still brings.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/09/12/03/120467/jim:mac's.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">I ordered a Shandy — traditionally a 50/50 beer/ginger ale combination. You will also see the Shandy served up as a beer/lemonade mix. If you ask for this in Europe, you won't receive what we think of as lemonade — fresh lemon juice, sugar, water — but rather a 7-Up or a Sprite, a lemon-based soda. Anecdotally, the Shandy was born in Irish and British pubs where the quality of the beer was suspect. A cover-up with a mixer was called for.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">The Maspeth Shandy was a Bass Ale and 7-Up. Bass Ale, a bitter ale, agrees with the sweetness of the soda — a great alliance. Upon hearing my request, the bar's patrons were very helpful: "A Shandy! Perfect for a hangover." And so it is, but I'll leave that for a New Year's column. Fashionista and Shandy Fan Kate Reeves Sonnick, my taste tester for the evening, says there'll be more beer soon!</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; "><img src="http://static.blogcritics.org/09/12/03/120467/kate:mac's2.JPG" alt="" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; " /></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">In conclusion on the wassail, as Blur, famous Brit-pop band and not-so-famous wassailers say:</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; ">Wassail, wassail all over the town<br />Our toast it is white and our ale it is brown<br />Our bowl it is made of the white maple tree<br />With the wassailing bowl, we'll drink to thee.</p><div><br /></div></span></div>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0tag:blogger.com,1999:blog-7377274220104028222.post-40359501821545209652009-11-26T04:40:00.000-08:002009-11-27T09:59:37.374-08:00Giving Thanks for Irish Whiskey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoMYOAttI3klHXBXoCl4mdWsdDA4PEXXN1CMJSsKkY0zVU_zuoFESGW7c-J4G2MIG1XtNen641yS0T34j-ciJSkZmAGMZ6o7Ofsoex7fKf7Lfy9wu6FM2aVh3Dkc53vLNEv3FcRtkVC7M/s1600/Thanksgiving+punch.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoMYOAttI3klHXBXoCl4mdWsdDA4PEXXN1CMJSsKkY0zVU_zuoFESGW7c-J4G2MIG1XtNen641yS0T34j-ciJSkZmAGMZ6o7Ofsoex7fKf7Lfy9wu6FM2aVh3Dkc53vLNEv3FcRtkVC7M/s400/Thanksgiving+punch.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408841993237760098" /></a><br /><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 21px; font-family:'Helvetica Neue', Arial, sans-serif;font-size:14px;"><div>I'll tell you one thing that Margo Channing wouldn't do. She wouldn't have wimped out on the Chatham Artillery Punch. Yesterday, Thanksgiving Day, was the day to haul out the Chatham Punch. The recipe, 175 years young, called for an additional bottle of champagne upon serving. I ended up adding a half-bottle. After all, the concotion was 50% alcohol already!</div><div><br /></div><div>The consensus was that the punch smelled alcoholly but tasted a lot better than it smelled. Quite a resounding endorsement.</div><div><br /></div><div><br /></div><div>Working on a freelance gift guide, I had writer's block on the Scotch.</div><div><br /></div>I'm not much of a Scotch drinker. I can't think of another beverage for which to be called medicinal is a good thing. I hesitate to go into an arena that encourages such fanaticism. You could drink the scotch with the longest, most unpronounceable name. Or you can drink <a href="http://www.scotchwhisky.net/malt/oban.htm" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; outline-style: none; outline-width: initial; outline-color: initial; color: rgb(0, 149, 161); text-decoration: none; ">Oban</a>. It falls right in the middle between dry, peaty, smoky Scotch and the sweeter, milder sort. It comes from a tiny distillery in a tiny town so it's a little pricey, around $55 a bottle, but it's pronounceable.</span><div><span class="Apple-style-span" style="font-family:'Helvetica Neue', Arial, sans-serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 21px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Helvetica Neue', Arial, sans-serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 21px;font-size:14px;">As for the Irish, Jameson's is not a sipping whiskey no matter what any Irishman might tell you in Woodlawn. Powers is better (and cheaper), and Black Bush is better still. But I know from experience, that ordering a Black Bush at a bar leaves you open to all kinds of unwelcome ribaldry.</span></span></div><div><span class="Apple-style-span" style="font-family:'Helvetica Neue', Arial, sans-serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 21px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Helvetica Neue', Arial, sans-serif;font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 21px;font-size:14px;">Uisce beatha - the water of life. Powers because who's having a Scotch coffee at the end of a big meal?</span></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMgVFVD9FghxdNG8E9u6_hbDfshzacschkLAJLVulvWdyQIiqVR1Uml6pg67FQQusRnmUxi1u6RamHWxiNSAqejbs4P_qBVXF-OXKDxP2ozpfgd9BUIjI4zfdOJLaLUTtH9xMsyHdcis-/s1600/Irish+coffee.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMgVFVD9FghxdNG8E9u6_hbDfshzacschkLAJLVulvWdyQIiqVR1Uml6pg67FQQusRnmUxi1u6RamHWxiNSAqejbs4P_qBVXF-OXKDxP2ozpfgd9BUIjI4zfdOJLaLUTtH9xMsyHdcis-/s400/Irish+coffee.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408844142630490546" /></a>Katehttp://www.blogger.com/profile/09942834948827973158noreply@blogger.com0