tag:blogger.com,1999:blog-1025855750214414342024-03-13T20:35:19.883-07:00DrinkapotamusCocktail recipes, spirits, home bartending advice and classes. Unknownnoreply@blogger.comBlogger64125tag:blogger.com,1999:blog-102585575021441434.post-52909134851382467942023-04-08T12:20:00.000-07:002023-04-08T12:20:33.567-07:00Support Pajaro Farm Workers and Get a Free Class!<p> </p><table border="0" cellpadding="0" cellspacing="0" role="presentation" style="background-color: white; border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mceBlockContainer" style="padding: 12px 24px; text-size-adjust: 100%; word-break: break-word;" valign="top"><div class="mceText" style="font-family: "Helvetica Neue", Helvetica, Arial, Verdana, sans-serif; font-size: 16px; text-align: center; width: 612px;"><h1 style="font-size: 31px; margin: 0px; padding: 0px;"><span style="font-family: Marcellus, serif;">Support Pajaro Farm Workers and</span></h1><h1 class="last-child" style="font-size: 31px; margin: 0px; padding: 0px;"><span style="font-family: Marcellus, serif;">Get a Free Class!</span></h1></div></td></tr><tr><td class="mceBlockContainer" style="background-color: transparent; padding: 20px 24px; text-size-adjust: 100%; word-break: break-word;" valign="top"><table border="0" cellpadding="0" cellspacing="0" role="presentation" style="background-color: transparent; border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td style="border-top: 2px solid rgb(0, 0, 0); min-width: 100%; text-size-adjust: 100%; word-break: break-word;" valign="top"></td></tr></tbody></table></td></tr><tr><td align="center" class="mceBlockContainer" style="padding: 12px 0px; text-size-adjust: 100%; word-break: break-word;" valign="top"><img alt="" class="imageDropZone" role="presentation" src="https://dim.mcusercontent.com/cs/8bddae22436e2add4c89dcdae/images/029c2de4-4f2a-65de-2225-5df4cbfd7587.jpg?w=382&dpr=2" style="border: 0px; display: block; height: auto; max-width: 100%; outline: none; width: 382px;" width="382" /></td></tr><tr><td class="mceBlockContainer" style="padding: 12px 24px; text-size-adjust: 100%; word-break: break-word;" valign="top"><div class="mceText" style="font-family: "Helvetica Neue", Helvetica, Arial, Verdana, sans-serif; font-size: 16px; width: 612px;"><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">Want to take a free class with me </span></span><em><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">and </span></span></em><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">score some Karma? Attend my April 30th class “</span></span><em><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">What’s in a NOM?”</span></span></em><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;"> for free with a donation of $25 or more to any Pajaro disaster relief fundraiser, farmworker’s rights org, or food bank. Just DM me on Instagram or email me (mongoosebar [at] gmail.com) with a copy/photo of your receipt and I’ll send you the link to join.</span></span></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">Our farm workers are hardworking and underpaid, an extremely valuable yet vulnerable part of our community. Many are undocumented and have limited access to resources including healthcare and affordable housing. The flooding and subsequent levy break in Pajaro CA has devastated the farming community, and federal aid was only approved in the last few days – several weeks after the outdated levy built in 1949 gave way. Many are living in their cars, have lost their houses, and are without wages.</span></span></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;"><br /></span></span></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">Let’s show our support for the folks who keep food on our tables!</span></span></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;"><br /></span></span></p><p style="line-height: 1.38; margin: 0pt 0px 0pt 36pt; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><strong><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">Links to some fundraisers if you’re not sure where to start:</span></span></strong></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><a href="https://www.gofundme.com/f/direct-aid-for-the-pajaro-farmworkers?utm_source=widget&utm_medium=referral&utm_campaign=p_cp+share-sheet" style="color: black; text-size-adjust: 100%; word-break: break-word;" target="_blank">This is a Go Fund Me working with local non-profit Campesina Womb Justice and directly with those in need.</a></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><a href="https://communitybridges.org/donate/" style="color: black; text-size-adjust: 100%; word-break: break-word;" target="_blank">Community Bridges</a></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><a href="https://www.thefoodbank.org/" style="color: black; text-size-adjust: 100%; word-break: break-word;" target="_blank">Second Harvest Santa Cruz County Food Bank</a></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><a href="https://farmworkerfamily.org/projects-us" style="color: black; text-size-adjust: 100%; word-break: break-word;" target="_blank">Center For Farm Worker Families</a></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><a href="https://www.chewy.com/g/the-society-for-the-prevention-of-cruelty-to-animals-of-monterey-cty_b76274074" style="color: black; text-size-adjust: 100%; word-break: break-word;" target="_blank">Supporting Pajaro Pet Owners and Monterey SPCA</a></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">Already donated to one of these organizations or a similar fund? No problem! Just send me a receipt from your previous donation.</span></span></p><p class="last-child" style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p></div></td></tr><tr><td class="mceBlockContainer" style="background-color: transparent; padding: 20px 24px; text-size-adjust: 100%; word-break: break-word;" valign="top"><table border="0" cellpadding="0" cellspacing="0" role="presentation" style="background-color: transparent; border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td style="border-top: 2px solid rgb(0, 0, 0); min-width: 100%; text-size-adjust: 100%; word-break: break-word;" valign="top"></td></tr></tbody></table></td></tr><tr><td align="center" class="mceBlockContainer" style="padding: 12px 0px; text-size-adjust: 100%; word-break: break-word;" valign="top"><img alt="" class="imageDropZone" role="presentation" src="https://dim.mcusercontent.com/cs/8bddae22436e2add4c89dcdae/images/a3702b72-d3a9-3a86-e9ad-3631399279e1.jpg?w=350&dpr=2" style="border-radius: 16px; border: 0px; display: block; height: auto; max-width: 100%; outline: none; width: 350px;" width="349.99999999999994" /></td></tr><tr><td class="mceBlockContainer" style="padding: 12px 24px; text-size-adjust: 100%; word-break: break-word;" valign="top"><div class="mceText" style="font-family: "Helvetica Neue", Helvetica, Arial, Verdana, sans-serif; font-size: 16px; width: 612px;"><p style="line-height: 1.38; margin: 0pt 0px 0pt 36pt; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="line-height: 1.38; margin: 0pt 0px 0pt 36pt; padding: 0px; text-align: center; text-size-adjust: 100%; word-break: break-word;"><strong><span style="font-size: 22px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">The Class: What’s in a NOM?</span></span></strong></p><p style="line-height: 1.38; margin: 0pt 0px 0pt 36pt; padding: 0px; text-align: center; text-size-adjust: 100%; word-break: break-word;"><strong><span style="font-size: 22px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">Sunday, April 30th, 30-45 minutes</span></span></strong></p><p style="margin: 0px; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><br /></p><p style="line-height: 1.38; margin: 0pt 0px 0pt 36pt; padding: 0px; text-size-adjust: 100%; word-break: break-word;"><span style="font-size: 18px;"><span style="font-family: Georgia, Times, "Times New Roman", serif;">Ever wondered what those three letters (NOM) signify on the back of your tequila or mezcal label? Find out what they mean and how you can use them to find your new favorite bottle.</span></span></p></div></td></tr></tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-11219977480938383612023-04-07T12:37:00.000-07:002023-04-07T12:37:18.884-07:00Original Cocktail: The Perennial<p><br /></p><p><span style="color: #434343; font-family: Georgia; font-size: 13pt; white-space: pre-wrap;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihiiX8ivB02bbDPPsIXzJOPLHsAE7fQXeHBOrTE8KuvXiskV_ohWBBkmevLsJd700-PBWoXpAc3KuM9e4h_s7cRPfflMKTpjf1ifBYNMRpjqE4f7Bwdx11G9o8EX6Tk6vnfCjybpGRD8ryj9BHx0gjHR26DTI8xpWKPE-rupXtM_YKYuCmxGrgf0IhHg" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1394" data-original-width="1256" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEihiiX8ivB02bbDPPsIXzJOPLHsAE7fQXeHBOrTE8KuvXiskV_ohWBBkmevLsJd700-PBWoXpAc3KuM9e4h_s7cRPfflMKTpjf1ifBYNMRpjqE4f7Bwdx11G9o8EX6Tk6vnfCjybpGRD8ryj9BHx0gjHR26DTI8xpWKPE-rupXtM_YKYuCmxGrgf0IhHg=w288-h320" width="288" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>the Perennial cocktail</i></td></tr></tbody></table><p><span style="font-family: Georgia; font-size: 17.3333px; white-space: pre-wrap;">In 2021, in the midst of the pandemic, I submitted this recipe to ShakeStir’s Callisto rum competition and received a nice lil’ honorable mention. Then I kind of forgot to share that news. <a href="https://callistorum.com/callisto-rum/">Callisto</a> is a California inspired botanical rum, so think more along the lines of a cane based gin, but sans juniper. Cherry bark, rosemary, artichoke leaf, and celery seed are a few of the botanicals they use. Check out this Mojito meets Daiquiri tropical mashup-up using their unique rum. </span></p><p style="text-align: left;"><span style="font-family: Georgia;"><span style="font-size: 17.3333px; white-space: pre-wrap;"><br /></span></span><span style="font-family: Georgia; font-size: 17.3333px; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvaLKkT-pYThz4oCmF_ZERX06I5Ox9XKqOsIta0z7RjMSCSuiO8vgULqHFImIka6ahljIFels4fUjCQl5QFTX_4JS9xTh-Qdq_T4K5ecbE_8DQFATR96fh785WJfquF67o61lWpQ1DBR3gkVKkh230A_P6NMeS8b5SmPL1TbAEIGXAYVqsZu8aObZ-g/s2063/Screenshot_20230404-101026~2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2063" data-original-width="1072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvaLKkT-pYThz4oCmF_ZERX06I5Ox9XKqOsIta0z7RjMSCSuiO8vgULqHFImIka6ahljIFels4fUjCQl5QFTX_4JS9xTh-Qdq_T4K5ecbE_8DQFATR96fh785WJfquF67o61lWpQ1DBR3gkVKkh230A_P6NMeS8b5SmPL1TbAEIGXAYVqsZu8aObZ-g/s320/Screenshot_20230404-101026~2.png" width="166" /></a></div><p></p><div style="text-align: left;"><span id="docs-internal-guid-585ed5a8-7fff-b663-4aaa-b6472762dcf5"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><h3 dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt; white-space: pre-wrap;"><span style="color: #434343; font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">The Perennial</span></h3><br /><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1.75 oz Callisto Botanical rum</span></p><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">.75 oz pineapple syrup (such as Small Hand Foods)</span></p><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">.75 oz fresh lime juice</span></p><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">scant .5 oz Green Chartreuse</span></p><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">4-5 leaves (fresh) pineapple sage</span></p><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><br /></span></p><h3 dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 4pt; margin-top: 16pt; white-space: pre-wrap;"><span style="color: #434343; font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Method</span></h3><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">In a cocktail shaker, add rum through chartreuse. Tear up 3-4 leaves of pineapple sage (leaving one for garnish), no need to muddle. Shake with ice for about 20-30 seconds, double strain into a cocktail glass and garnish with a pineapple sage leaf.</span></p><br /><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">*Green Chartreuse is hard to come by at the moment but you can also try using the slightly sweeter Alpine liqueur <a href="https://caskstore.com/products/bordiga-centum-herbis-750-ml" target="_blank">Centum Herbis </a>in its place, and adjusting the syrup to balance. </span></p><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><br /></span></p><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpGMviqC5veqP4v0OTzsI260Ri2GUQyrFaxEV6MA0J2nGD5IC8yIN_SNHjxFvS-zU9vsUgE54x4eRSNnL3Sgd_oFwjz0iBQ6x6A5yh1QYtVQjho7qnLjKC3oE_cUFBo4tTYuVgouEbdmrfu6dWPKYRm2BRyvjI8dwO2TKBd8NiY3ptC4ORSIEj6CiHtg" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1394" data-original-width="1794" height="249" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpGMviqC5veqP4v0OTzsI260Ri2GUQyrFaxEV6MA0J2nGD5IC8yIN_SNHjxFvS-zU9vsUgE54x4eRSNnL3Sgd_oFwjz0iBQ6x6A5yh1QYtVQjho7qnLjKC3oE_cUFBo4tTYuVgouEbdmrfu6dWPKYRm2BRyvjI8dwO2TKBd8NiY3ptC4ORSIEj6CiHtg=w320-h249" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>just having a lil snack</i></td></tr></tbody></table><br /><br /><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">What even is pineapple sage? </span></p><br /><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Pineapple sage is a salvia plant that’s native to Mexico; its leaves are used in traditional medicine and in the culinary world. Pineapple sage leaves give off a sweet, lightly floral scent reminiscent of pineapple, hence the moniker. This salvia thrives in the Bay Area and hummingbirds and butterflies also love their red flowers, so I highly recommend planting one if you have some garden space. Be advised, they spread with the same enthusiasm as mint and can grow quite large, so be sure to plant in a raised bed or container. You can also divide them when they get a bit unruly. </span></p><p dir="ltr" style="font-family: Arial; font-size: 12pt; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-14982049713063241782023-01-15T11:53:00.000-08:002023-01-15T11:53:41.073-08:00Beyond Campari and Aperol: The Bitter Aperitivo<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSOlxeKTQoTimPemg1NoURhgxSSW5q9lFVljOqgxHoQxAn2FykicsvmLpGXInckEMKimV_PxFSjEx962k3SKeiA4ksr96StmI1vwIjWCSkuNAmqcDCVdl8RiEfcKxxkCUYrnyS-tPY-UwndfJ87YkSu2UFwrl_lh7HspuKyZQGyQ33PxCmB5RdfTv1kg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1394" data-original-width="2095" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSOlxeKTQoTimPemg1NoURhgxSSW5q9lFVljOqgxHoQxAn2FykicsvmLpGXInckEMKimV_PxFSjEx962k3SKeiA4ksr96StmI1vwIjWCSkuNAmqcDCVdl8RiEfcKxxkCUYrnyS-tPY-UwndfJ87YkSu2UFwrl_lh7HspuKyZQGyQ33PxCmB5RdfTv1kg=w400-h266" width="400" /></a></div><br /><br />The bitter aperitivo is a type of spirit most often viewed from a comparative lens, and described as Campari and Aperol alternatives. This is in part because until the last decade, there wasn’t much love for these bitter spirits outside of those international superstars. But thanks to the Aperol spritz and the Negroni seeing a massive global surge in popularity, bitter aperitivos have found themselves on the cocktail red carpet. And while comparing these spirits to their famous relatives may be the best way to explain and explore these bitters to folks unfamiliar with them, it can also be a bit unfair to the category as a whole when they have so much potential outside of the Negroni and the Spritz. Like amaro, the bitter aperitivo category has a huge range of flavor profiles.<div> <br />As for Campari, is it made in small batches and without additives? Definitely nope. Are there a lot of other amazing things out there worth exploring? Definitely yes! Is Campari still a tasty treat? You better believe it. I don’t think I could ever kick Campari off of my back bar. It's bitter, it's aggressive, and yea, it's very, very red in the most unnatural way. It’s comforting because you know exactly what you’re getting. Like drinking a Coke – the flavor profile is distinct. I love an RC cola, but I don’t want my Cuba Libre made with one. <br /><br />If you're looking for a more artisanal approach or even a softer, more nuanced profile, this list of bitter aperitivos will give you some options. Maybe Campari was never really your jam anyways. Something local? A non-alcoholic version? Maybe you're like me and you just have to try everything because you can't help it. <br /><br />Keep in mind, this is by no means an exhaustive list, and the category is growing, with more and more small producers creating these fun and exciting bittersweet concoctions and reviving old recipes. I’ll try to keep this list more current in the future, as its growth appears to show no signs of slowing. <br /><br />I’ve grouped them into flavor profiles and listed ABV (including alcohol free versions) to make it easier to find what you like.</div><div><br style="background-color: white;" /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn1F-TAMc7AM-BrSEQQmaH5MJEtLshWV6gBMKgSXy75u_77qMOws9__A0cDeyzwxrhU6DdGYoq0vAeZIjkjAzaB-n5Qrfxu-J1NwNsMJ4SUvzURoUP6dXxphrZfGP_-q_DX2wyUoo8m2AgsNubPbHNmFelnpfdQQRDrTps-Hn3oLQX0jGZ_U9CQifHw/s798/2023-01-11_011789.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="565" data-original-width="798" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn1F-TAMc7AM-BrSEQQmaH5MJEtLshWV6gBMKgSXy75u_77qMOws9__A0cDeyzwxrhU6DdGYoq0vAeZIjkjAzaB-n5Qrfxu-J1NwNsMJ4SUvzURoUP6dXxphrZfGP_-q_DX2wyUoo8m2AgsNubPbHNmFelnpfdQQRDrTps-Hn3oLQX0jGZ_U9CQifHw/w619-h439/2023-01-11_011789.jpg" width="619" /></a></div><br /><h2>Bold and Bitter <span style="font-size: small;">(most like Campari)</span></h2><div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL35rifEJu2WX-wui-HEzwpxYl14UrtT1TQW0kxApuR3QpQwksqU1wz8cIBrBJj0JyhOzXJUrdFdwz_5iGs5V_cPEzT70CErR25czcbvcgfeAHyVIBZZt2bkwqjxjih4Qv0ImQMCoD6Vz-s71tA2NiTRlWzpXiHBJbB4RiDyFjNx4ZXsTja4YQHDvNRw/s4608/20230113_155641-COLLAGE.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4608" data-original-width="2592" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL35rifEJu2WX-wui-HEzwpxYl14UrtT1TQW0kxApuR3QpQwksqU1wz8cIBrBJj0JyhOzXJUrdFdwz_5iGs5V_cPEzT70CErR25czcbvcgfeAHyVIBZZt2bkwqjxjih4Qv0ImQMCoD6Vz-s71tA2NiTRlWzpXiHBJbB4RiDyFjNx4ZXsTja4YQHDvNRw/w153-h274/20230113_155641-COLLAGE.jpg" width="153" /></a></div><div><b>St. Agrestis Inferno Bitter</b></div>Brooklyn, New York<br />24% ABV<br />Tags: Artisanal, Campari Substitute, Big Flex<br /><br />Inspired by a bottle of 40 year old Campari, St. Agrestis’ Inferno bitter is a mack truck of flavor heading right for your face; it’s got the fierce right hook of Campari yet still manages to show us a lot of herbal character and complexity. It has a dark red profile achieved with only natural ingredients such as hibiscus, and is sweetened using South American cane sugar. The profile is achieved by layering a bitter (gentian), six kinds of citrus (!), and a variety of floral botanicals through three separate macerations. <div><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><br /></div><div><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><br /></span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipa4jhL5pDXu7cMosjll9dRLVriljxR6nUh6HZQbwNHGHKPXzlpJuTzHOhTTd-TLr0dEwOJnA-90h-mNpxzjiprNO2k6-GmxPr0oMrqx7Qi6oqFvMPM59Od7OMQeCqoKwVLvhrysSm_fmeX_ba5EG5K5t0C64jRBKq4QIqR7jWrW27P5DzDNUXnRGlpg/s4032/mezcalnegronivallet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipa4jhL5pDXu7cMosjll9dRLVriljxR6nUh6HZQbwNHGHKPXzlpJuTzHOhTTd-TLr0dEwOJnA-90h-mNpxzjiprNO2k6-GmxPr0oMrqx7Qi6oqFvMPM59Od7OMQeCqoKwVLvhrysSm_fmeX_ba5EG5K5t0C64jRBKq4QIqR7jWrW27P5DzDNUXnRGlpg/w215-h286/mezcalnegronivallet.jpg" width="215" /></a></div><div style="text-align: left;"><b>Granada-Vallet</b></div></div><div>Hidalgo, Mexico</div><div>32% ABV</div><div>Tags: Artisanal, A Sense of Place, Underdog, Not Vegetarian</div><div><br /></div><div>I love this Mexican bitter, pomegranate influenced aperitivo sooooo much and I don’t know why everyone is not obsessed. This pleasantly herbaceous and plenty bitter liqueur is made in Hidalgo, Mexico and continues to be my favorite of the heavy hitters. The original recipe was released at 40% abv but after industry feedback they knocked it down to 32% to be more mixable. (I personally loved the high octane version, but 64 proof is still very healthy for the category.) Its color comes from using the old school method of dying with Oaxacan cochineal -- those creepy little cactus bugs that turn red when you smash them. The original Campari recipe did this as well up until the last couple of decades. Granada-Vallet is bursting with cinnamon, pomegranate, gentian root, and citrus.</div><div><br /></div><div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHj6g-fE2s5eWP0F3ufQzgp4rKLvQYo9eVTsRPjkh4l8a6ig-Zr0Lg-HKKz0y2GnF8nkyRr_-MRlk_BusBLeoQRrNubBNgRP2pR-fefzdEbr5IidwDfKr3icLtcrXCa_3v06eufCPzsvWP-5e3d6-pafvr5ycNFSy7OOha0w28bhuHo6kuiUr9YICW6w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1394" data-original-width="2099" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHj6g-fE2s5eWP0F3ufQzgp4rKLvQYo9eVTsRPjkh4l8a6ig-Zr0Lg-HKKz0y2GnF8nkyRr_-MRlk_BusBLeoQRrNubBNgRP2pR-fefzdEbr5IidwDfKr3icLtcrXCa_3v06eufCPzsvWP-5e3d6-pafvr5ycNFSy7OOha0w28bhuHo6kuiUr9YICW6w" width="320" /></a></div><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><b>Leopold's Aperitivo<br /></b>Denver, Colorado<br />24% ABV <br />Tags: Artisanal, Not Vegetarian<br /><br />Leopold Bros was one of the first to quietly enter the market with a more “natural” product in 2015, and they have stayed the course as so many more have followed in their footsteps. I almost hesitate to put this one with the heavy hitters above, but it stands up so well in cocktails I think it still qualifies. A traditional, Italian style bitter, they use coriander, grapefruit peel, hyssop, and a variety of other botanicals. The mouthfeel is light, but not thin. Bitter, but not palate wrecking. The color is achieved using ethically sourced South American cochineal. <br /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><h2 style="text-align: left;">Herbal and Alpine Inspired</h2><div><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixVvLlHZACsNHDLS8DBmKviscTVtXwkgbuKxdKNJfJaHUV9uZ7acvm97HUt6qF-uxITej6HwWMUoa1wluruTEatwH49v2VVfJFtiirSAFRn5dDIirGZChEsT1V0rQzgVl_glwDjo95svSSPNp-fDl52_6BJHn9LpJETwLWUIKx4Sv5T7wMCeodt74rxQ" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1394" data-original-width="926" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEixVvLlHZACsNHDLS8DBmKviscTVtXwkgbuKxdKNJfJaHUV9uZ7acvm97HUt6qF-uxITej6HwWMUoa1wluruTEatwH49v2VVfJFtiirSAFRn5dDIirGZChEsT1V0rQzgVl_glwDjo95svSSPNp-fDl52_6BJHn9LpJETwLWUIKx4Sv5T7wMCeodt74rxQ" width="159" /></a></div><b>Bruto Americano (St George)<br /></b>Alameda, California<br />24% ABV<br />Tags: Artisanal, A Sense of Place, Not Vegetarian<br /><br />The Bruto really caught me off guard when it first came out. Like their Terroir gin, the Bruto ends up in a class on its own. Every time I taste it the color throws me off – I expect it to be green! Yep. Tastes like green to me. Very Christmassy. Rosemary and douglas fir and those tree lights that look like candles. Like much of St. George’s portfolio, this is a very California influenced spirit: the bitter gentian and seville oranges are grown in CA, and other dominant botanicals also include cascara sagrada (CA buckthorn bark) and balsam fir. While I don’t personally love this one in Negronis because I’m a bit sensitive to that flavor profile, you just might! On that note, it plays well with Chartreuse, they might turn out to be best friends.<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz0lgcpnKv0f2M9iL3ia7FMUcoAbNdsO1NPWEhat2oWyXHaS7_veD4IUxq5xmp0OhfHZMExrPEs3Mn-DJOHz6MEadesi2-cR362mvEi7Sp4dyOvA1eO9P0mr7dTqEtfFoDVNrdF_E9uQwtFc9uXfND_gGaJ2tGPHO_Eskc_m9ev6TKR9CbumUBTqlZQ/s3240/20230114_095808-COLLAGE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3240" data-original-width="2160" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz0lgcpnKv0f2M9iL3ia7FMUcoAbNdsO1NPWEhat2oWyXHaS7_veD4IUxq5xmp0OhfHZMExrPEs3Mn-DJOHz6MEadesi2-cR362mvEi7Sp4dyOvA1eO9P0mr7dTqEtfFoDVNrdF_E9uQwtFc9uXfND_gGaJ2tGPHO_Eskc_m9ev6TKR9CbumUBTqlZQ/s320/20230114_095808-COLLAGE.jpg" width="213" /></a></div><b>Dhos Bittersweet <br /></b>Oregon<br />0% (NA) ABV<br />Tags: Alcohol Free, Spritz Worthy, Sugar Free<br /><br />If you’re abstaining from alcohol, you still have plenty of options! Cinchona and citrus bitter rhubarb is rounded out here with monkfruit sweetener. This is a really solid product in terms of creating a quality NA bitter that scratches the Campari itch. The only downside is that there are quite a number of additives that help achieve this, and those may turn some folks off: sodium benzoate, “yellow coloring” (does not specify further), xanthan gum, etc. </div><div><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><b>Carpano Botanic Liqueur<br /></b>Veneto, Italy<br />25% ABV <br />Tags: A Sense of Place, Botanical, Reduced Sugar <br /><br />Made by Fratelli Branca, this aperitif has about half the sugar that Campari uses, and leans toward a more citrusy, fresh, and distinctly herbal profile. (I currently can’t speak to the source of the red coloring, though my guess would be red #40.) I can’t quite say it's a direct substitutefor Campari because it’s significantly more herbaceous, but if you like Braulio, this will likely be right up your alley. <br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><h2 style="text-align: left;">Floral with Finesse</h2></div></div><b>Sirene<br /></b>Lake Garda, Italy<br />23% ABV<br />Tags: Woman Owned, Artisanal, A Sense of Place<br /><br />This bittersweet aperitivo is made by herbalist Elisa Carta, who is also a trained sommelier and olive oil taster. Her bitter is crafted using 23 botanicals and based on a generations old family recipe, with most of her botanicals and ingredients sourced locally, in and around Lake Garda, Italy’s largest lake, as well as nearby Verona. She rests the bitters briefly in oak to round out the flavors, and uses no artificial colorings or chemical additives.<br /><br /> <br /><div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgC1Snu0qekOQElmh_Lz6UF4MHzvFZQHp0HQkI3tn3rjdcEvk3_cPokou0cFbrTm9XY-YqK5f1plEuUds5hGib6WQgqrtWNH1w4aC-OunkSWR3x4c2S3T73GTVtZwPw2cBIvAb4R57J5E_odUM3VGmcVVNCmxRnBQbt9ONDPg5zD_UP5kHWL7FApfM78Q" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="237" data-original-width="213" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgC1Snu0qekOQElmh_Lz6UF4MHzvFZQHp0HQkI3tn3rjdcEvk3_cPokou0cFbrTm9XY-YqK5f1plEuUds5hGib6WQgqrtWNH1w4aC-OunkSWR3x4c2S3T73GTVtZwPw2cBIvAb4R57J5E_odUM3VGmcVVNCmxRnBQbt9ONDPg5zD_UP5kHWL7FApfM78Q" width="216" /></a></div><b>Nonino L'Aperitivo Botanical Drink<br /></b>Italy<br />21% ABV<br />Tags: Woman Owned, Artisanal <br /><br />You may already be quite familiar with this grappa producing family; they make a rather well known amaro that has gained considerable popularity over the last decade. Their newest addition to the spirits family is a more Aperol influenced bitter made with 18 botanicals mostly sourced on or around the family’s estate, and which is ideal served in a Spritz, but also generally fun to play with in cocktails. This is a light, playful spirit and would shine in summer and spring drinks. Fruit forward, no artificial flavors or colors, with a pale golden yellow hue. (Keep in mind their spirits are grappa based, and typically more expensive than those made with a neutral grain base.)<br /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><h2 style="text-align: left;">Bittersweet and Nuanced</h2><b><span id="docs-internal-guid-e1aecf1f-7fff-1386-ea55-f54df4933e35"><span style="font-family: "Times New Roman"; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><div style="font-size: 12pt; text-align: center;"><b><span><span style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></b></div><div class="separator" style="clear: both; font-size: 12pt; text-align: center;"><a href="https://1.bp.blogspot.com/-FYyjpEsHw1Q/Y8RPL3HyPaI/AAAAAAADsCk/KAo6iyBlQqANcGSKJfAE8en8a5V7u8mLgCNcBGAsYHQ/s600/zamaro.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="358" height="276" src="https://1.bp.blogspot.com/-FYyjpEsHw1Q/Y8RPL3HyPaI/AAAAAAADsCk/KAo6iyBlQqANcGSKJfAE8en8a5V7u8mLgCNcBGAsYHQ/w165-h276/zamaro.jpg" width="165" /></a></div><div style="font-size: 12pt;"><b>Pür Spirits Zamaro</b></div></span></span></b>Germany<br />23% ABV<br />Tags: Woman Owned, Artisanal, Underdog, Not Vegetarian<br /><br />Kiki Braverman has a wonderful line of liqueurs inspired by the culinary influence of her home in Bavaria, including a spiced blood orange and a juicy pear williams. I was fortunate enough to taste the early iterations of this amaro/aperitivo as Kiki dialed in her recipe, and would love this brand of German made liqueurs to get a bit more love. Expect plenty of baking spices and bitter orange, with no additives. Coloring is courtesy of cochineal. </div><div><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><br /></span></div><div><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><br /></span></div><div><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><br /></span></div><div><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><br /></span></div><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSMXpw0V1DLDXNWy8aq5hgr3I548xpxOxFTSbolcuWbO68qjeysuhXmlHXE9OCKuHPgDtui4kQSM7nsAmAAQmnZygmsFPaTW-th4vkxc3CDeNwkDZttqwWavyIHOaiE1fQLSXmqy4nR28JcOsXp94S3rp-Uk7jz8A1BZmBTHpYLJMz4gRkDEp-y64Qw/s940/bigallet-history-1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="940" data-original-width="679" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSMXpw0V1DLDXNWy8aq5hgr3I548xpxOxFTSbolcuWbO68qjeysuhXmlHXE9OCKuHPgDtui4kQSM7nsAmAAQmnZygmsFPaTW-th4vkxc3CDeNwkDZttqwWavyIHOaiE1fQLSXmqy4nR28JcOsXp94S3rp-Uk7jz8A1BZmBTHpYLJMz4gRkDEp-y64Qw/w210-h291/bigallet-history-1.jpg" width="210" /></a></div><b>Bigallet China-China Amer<br /></b>Isère, France (French Alps)<br />40% ABV<br />Tag: On the Fringes, Underdog, Switch Hitter<br /><br />Bigallet’s China-China recipe (pronounced “keena – keena”) dates back to 1875. This is not quite a Campari or an Aperol – it's a richer, heavier spirit that is typically categorized in digestivo/amaro territory, but it’s quite versatile and holds its own in just about any cocktail challenge you throw its way. I’ve seen this on spritz menus and I’ve used it in Boulevardiers in place of Campari. <br /><br />Keep in mind that most aperitivo bitters are well under the typical ABV for distilled spirits, but this weighs in at a full 40% (80 proof) and can sneakily up the boozy content of your drinks. It’s made with a combination of both sweet and bitter orange peels, gentian, clove and a few other botanicals, and its color is derived from caramelized sugar.<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhHcujv6nae8EcwmUIzqzTabo8wdyuIJceEZZTJ7DgsPz8D34VSW21VglfE2XujUZ2sRDmhAFL7xK1zdex73jUkUIwbPvAGRnD5KrAQ8H72nLQbkLfTeYB6HaOli1ShJJyESCuQGOD6x67WpAaDgDvg4DytvLJfO8SYdOq3z4YqNZ9i996ZjgtxEnQQA" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="852" data-original-width="282" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhHcujv6nae8EcwmUIzqzTabo8wdyuIJceEZZTJ7DgsPz8D34VSW21VglfE2XujUZ2sRDmhAFL7xK1zdex73jUkUIwbPvAGRnD5KrAQ8H72nLQbkLfTeYB6HaOli1ShJJyESCuQGOD6x67WpAaDgDvg4DytvLJfO8SYdOq3z4YqNZ9i996ZjgtxEnQQA" width="79" /></a></div><b>Tempus Fugit’s Gran Classico<br /></b>Switzerland<br />ABV 28%<br />Tags: Baby’s First Negroni, Artisanal<br /><br />“The Italian Bitter of Turin.” For some this is the gateway to appreciating the Negroni. It was the first “Campari substitute” I was exposed to when I was behind the stick at Revival Bar + Kitchen in Berkeley. Based on a recipe from the 1800’s, Gran Classico is complex with a subtle bitter edge, and lots of burnt sugar and caramelized citrus. It has a bit of weight to throw around despite its sweet leanings. Vanillin, creamsicle, and hints of white pepper. This really doesn’t come close to matching the bitter backbone that Campari is known for, and the over profile leans more toward caramelized sugars and dried fruit than fresh citrus and bracing herbaceousness. That said, it does make a very interesting Negroni variation and tends to be the go-to bitter for Bay Area barkeeps who don’t stock Campari. <br /><div><br /></div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-j-cT8a-HgIw/Y8RP0BlnuKI/AAAAAAADsC0/WkKMM_VkJLwPJxN5WdSrxr5KSsgc7k7XgCNcBGAsYHQ/s275/luxardo.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="183" data-original-width="275" height="196" src="https://1.bp.blogspot.com/-j-cT8a-HgIw/Y8RP0BlnuKI/AAAAAAADsC0/WkKMM_VkJLwPJxN5WdSrxr5KSsgc7k7XgCNcBGAsYHQ/w295-h196/luxardo.jpeg" width="295" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Luxardo Bianco <br /></b>Torreglia, Italy<br />30% ABV<br />Tags: White Negroni, GMO free, Certified Kosher<br /><br />I will tell you straight up that I’ve never been a fan of the White Negroni riff. Like I get why y'all want to tinker with these but I’ve never personally been impressed. Part of this is that Suze is the usual suspect to replace the bitter element, and it just doesn’t do a thing for me. The Luxardo Bianco recipe is quite similar to their classic red bitter, but the process is the main difference. After the botanicals are infused, they go through an extra distillation, stripping them of their natural color and affecting the flavor profile. You may notice that spirit still has a tinge of hue to it, and that because it receives an extra infusion of wormwood at the end. <br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><h3 style="text-align: left;">So You Like Aperol?</h3><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-39bA3ksJ2oU/Y8RQUII3Q_I/AAAAAAADsDE/lbCb6SCzjnwant2jxgxcG4Bq7ThnkRCBQCNcBGAsYHQ/s225/cappelletti.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" height="225" src="https://1.bp.blogspot.com/-39bA3ksJ2oU/Y8RQUII3Q_I/AAAAAAADsDE/lbCb6SCzjnwant2jxgxcG4Bq7ThnkRCBQCNcBGAsYHQ/s0/cappelletti.jpeg" width="225" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Cappelletti (wine based)<br /></b>Alto Adige, Italy<br />17% ABV<br />Tags: Not a Spirit, Big Spritz Energy <br /><br />Sweet, viscous, closer to Aperol than Campari on the bitterness spectrum, you might be surprised to learn that this is actually a wine based “spirit”. Strong hints of bubble gum and mixed fruit cocktail. Maybe my least favorite of the bunch overall because of that bubble gum note, but that’s personal preference rather than a flaw. Cappelletti's wine base conveniently gives restaurants with only a beer and wine license some room to experiment, though keep in mind that you’ll want to keep this in the refrigerator next to your vermouth to prevent it from spoiling. I’d recommend trying this in an Americano with a very spicy vermouth.<br style="background-color: white; color: #202124; font-family: Roboto, Arial, sans-serif; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;" /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxLsSuXcYmoVEsN9bN9iU6Y4pFaPREK1GbgUYHZaXR2gyYDKtMkQ9g1M2f9rgpBEmahZoDcn0ecadHzAoah3JwhwA9pxKvjN0XqO9FXVoUdcbZwChKpdhx_Ninw_I1Xg5C8SGcH20LHEY-cMt1rYzaJDdJuV6xL2kKMxyvRc9Ia8BH5RO_-E4imH3O6Q" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="851" data-original-width="851" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxLsSuXcYmoVEsN9bN9iU6Y4pFaPREK1GbgUYHZaXR2gyYDKtMkQ9g1M2f9rgpBEmahZoDcn0ecadHzAoah3JwhwA9pxKvjN0XqO9FXVoUdcbZwChKpdhx_Ninw_I1Xg5C8SGcH20LHEY-cMt1rYzaJDdJuV6xL2kKMxyvRc9Ia8BH5RO_-E4imH3O6Q" width="240" /></a></div></div><b>Caffo Mezzodi<br /></b>Friuli, Italy<br />15% ABV<br />Tags: Great Value, Underdog, Aperol Substitute, Not Vegetarian<br /><br />Caffo makes a handful of traditional Italian spirits that I’m a fan of, including a stellar Sambuca and a limoncello, though they can be hard to source as their distribution in the U.S. is somewhat limited. Mezzodi has the fruit forward personality of Aperol paired with the body and sweetness of Cappelletti, but a finish that is surprisingly bitter and balanced and takes the spirit full circle. Pretty versatile overall and worth seeking out. Makes a damn fine spritz, so stock up on bubbles! Naturally colored with cochineal. <br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-72453884973019949362022-12-19T12:04:00.000-08:002022-12-19T12:04:32.048-08:00Where to Drink in St Louis<div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhY16lySYnFkaWLr_4a04bG4ueJzT5Esl7gQyVizpXGVRqg9S0DkR9hPUFP-CAqbuqaLrQdKH4NE_oILQflF0Rs7yUX3bgcIer0PDOjHd_w79b50nxMQfV6VKQdXoGXxZm4z66dPyFi11QyS0yPajmcM3f9H5UYtuBOEjVAnXezw4Pixf63rLjJdjvBQ/s4080/PXL_20220916_215852431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhY16lySYnFkaWLr_4a04bG4ueJzT5Esl7gQyVizpXGVRqg9S0DkR9hPUFP-CAqbuqaLrQdKH4NE_oILQflF0Rs7yUX3bgcIer0PDOjHd_w79b50nxMQfV6VKQdXoGXxZm4z66dPyFi11QyS0yPajmcM3f9H5UYtuBOEjVAnXezw4Pixf63rLjJdjvBQ/w640-h482/PXL_20220916_215852431.jpg" width="640" /></a></div><div><br /></div>This September was my first visit to St. Louis, and visiting a city you’ve never been to post-pandemic is always a strange experience, because you don’t really know what it used to be like. On my way from the airport my Lyft driver tells me, “Be careful. It’s what someone told me when I first moved here, and so now, I’ll tell you.” He says that while making very intense eye contact in the rear view mirror. I tell him this is good advice when visiting any new city, rather than saying “okay bud, that’s a bit creepy.” I can’t help but think this is the start of a midwestern horror movie, maybe a gay retelling of Get Out? (Later in the week, during a drive an hour or so outside the city, we pass a gun shop with enthusiastic signage you could spot from outer space, encouraging you to build your own AR-15. Before the next mile marker we spot a mega church. And with that, my Lyft driver’s warning started to make a bit more sense….)<br /><br />Downtown St. Louis makes me think that if Denver and Louisville had a weird little midwest lovechild, it would look something like this. Lots of red brick but with more abrupt architectural changes. The financial district is Conferencelandia, more of a hodgepodge of visitors who will make their own small city and then disappear for the next group to swoop in. There’s also end of season baseball, the playoffs, and a lot of Cardinals fans. (It should be noted that STL takes baseball very seriously.)<div><br />Parts of the city look shuttered for the foreseeable future, but there are some gems to be found, and I’m not just talking about White Castle. Cocktails, bottle shops, and oh my the distilleries! Lots of craft beer. There's definitely a good reason the American Distilling Institute chose STL as a their conference location this year. Here are a few of the highlights from my trip.</div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BKW2F2U-4nI1iL14_rgp80tIHaI6mgIqWblxlfxUk7nxb38ThXfzIm2jNSP2kqXe7wQitnn7BV6jDdYeGU5LNbZyTFfpYr6kC9cpOHiOhnGSm0zyj4V0DHuobJdW2WrFTIn3R4zPUWCIclHdikEArRML7XeHndBBWNtsh3g9Vqg1cI98qiPp8s__xQ/s4080/PXL_20220914_210350800.PORTRAIT.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BKW2F2U-4nI1iL14_rgp80tIHaI6mgIqWblxlfxUk7nxb38ThXfzIm2jNSP2kqXe7wQitnn7BV6jDdYeGU5LNbZyTFfpYr6kC9cpOHiOhnGSm0zyj4V0DHuobJdW2WrFTIn3R4zPUWCIclHdikEArRML7XeHndBBWNtsh3g9Vqg1cI98qiPp8s__xQ/w400-h301/PXL_20220914_210350800.PORTRAIT.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Management at Wood Hat Spirits</td></tr></tbody></table><div><br /></div><div><h2 style="text-align: left;">Downtown St. Louis</h2><br /><b>Blood and Sand</b></div><div>1500 St Charles St</div><div><div><a href="https://www.bloodandsandstl.com/">https://www.bloodandsandstl.com/</a></div></div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6AIt6wzxaJOE-KdFZm8IGi7iC9e5et4czw17eyLW76j5AQ5Ai4LxJLRQelOvLSk5o8Q8k9pIGL6orqJ9P0GyCHDuqpgoZtatndJoWsO8Wwu4PXaHg492BZ8Diu0hqidD64SER6zReHXOXRnLhMzdjW5wX1MIQHE-lSvcguF1JV5jsPmT2W-2EHKlGg/s4080/PXL_20220916_004543769.PORTRAIT.jpg" style="clear: left; float: left; font-size: 24px; font-weight: 700; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4080" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6AIt6wzxaJOE-KdFZm8IGi7iC9e5et4czw17eyLW76j5AQ5Ai4LxJLRQelOvLSk5o8Q8k9pIGL6orqJ9P0GyCHDuqpgoZtatndJoWsO8Wwu4PXaHg492BZ8Diu0hqidD64SER6zReHXOXRnLhMzdjW5wX1MIQHE-lSvcguF1JV5jsPmT2W-2EHKlGg/w151-h200/PXL_20220916_004543769.PORTRAIT.jpg" width="151" /></a>The Blood and Sand, named after the eponymous cocktail, has an old school vibe. With dark furniture, it evokes the feel of a private dinner club and a speakeasy. It's the type of place that actually offers a membership with benefits for frequent diners (but you don’t need one). You’d think that would make it a bit stiff and hoity toity, but the service was quite gracious and welcoming, even showing up as I did without a reservation. Dining and drinking here is not cheap, but also wasn’t overpriced considering the quality of the food, cocktails, and service. There was even an amuse bouche, which I haven’t had since the last time I visited Gary Danko in SF.</div><div><div><br /></div>I only had time for one cocktail (well, I ended up drinking two, but only because the first was so good I decided I needed another of the same for quality control…I am nothing if not dedicated to science.) Friends, this is the best Blood and Sand I’ve ever had. They acidulate the OJ, and use Monkey Shoulder blended scotch. It was spot on, and served in vintage glassware that I went to Etsy to score for myself. The Wagyu burger was solid. The tots are heavenly little puffs of silky potato goodness. Make a reservation to ensure you can get seated!</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3wizvxF_I_0bBmuU83KQrzfxKCeC8VFW8WTcKZ2THruAlBCgZ6vZQSEyrBw7jHxPCapT5PakBDGG07Z2UUJUOQONcHn5shifaabjEzHvP9P6bITZzZUoai3xV_hnCp_v5NRLGLEZQrQ-SaCqU0_saLU6JYHrOGjbl2KVQ1HB7up62ikae0H8AtUYMA/s4080/PXL_20220916_004434382.PORTRAIT~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4080" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3wizvxF_I_0bBmuU83KQrzfxKCeC8VFW8WTcKZ2THruAlBCgZ6vZQSEyrBw7jHxPCapT5PakBDGG07Z2UUJUOQONcHn5shifaabjEzHvP9P6bITZzZUoai3xV_hnCp_v5NRLGLEZQrQ-SaCqU0_saLU6JYHrOGjbl2KVQ1HB7up62ikae0H8AtUYMA/s320/PXL_20220916_004434382.PORTRAIT~2.jpg" width="241" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blood and Sand served in a vintage coupe</td></tr></tbody></table><br /><div style="text-align: right;"><br /></div><br /></div><div><b>Bridge Tap House and Wine Bar </b></div><div>1004 Locust St</div><div><a href="https://www.thebridgestl.com/">https://www.thebridgestl.com/<br /></a><br /><br /><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavM14Zum0XrryIJFCqoy8Uiqzr3_5qH6BhNdBa8eBDvUTAr3il7xE8ZRD48AkkKSuCIhD23PRTg7B6S1-7lkWITlRFLJ8VTIC22sVMqAXHbVsamV2Ffb__3ZiMqh9m8tX1B5JPZ5nIPNmS1NxSgr6RgwB1AX2VCpw0xLkTYcU5LAXTfPtRRpMbfW5FQ/s320/PXL_20220915_023147862.jpg" style="text-align: start;" /></div><div><br /></div><div><br /></div>Bridge is both a tap house and a wine bar; the wine menu is certainly decent, but I wouldn’t call it a destination wine bar (but I also live in the Bay Area where I’m spoiled by wine bar/shop selections so feel free to ignore me). But their beer tap offerings are where this place shines. They have 55 draft beers available, with many rotating taps, and you can order 4, 12, 20, and 64 ounce pours. Their selection of regional beer is solid and a great way to try a variety of local brews in one spot. They have a simple but solid gastro-pub style menu of sandwiches, pub snacks, and charcuterie boards and other share plates. Great casual spot, but again, a reservation is helpful if you want to dine there.</div><div><br /></div><div> <br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnUmKt2owc0E4uGYIbRax_LAw5eyjPzuGO53mBzf4XDjlaXBtqfGuh83xhQsq3qyRaQauRJxgPeiRcD8KXQL2CW4NzB7mP1i2Qu8SgwM7CYQl7P8JJKE9r2MWSksrC1DskdGLdOD50DCV_rIehoDHc3Lwub6u0g76gfmjkCk9yNPfvbeosQmbOePSvw/s4080/PXL_20220916_222514181.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnUmKt2owc0E4uGYIbRax_LAw5eyjPzuGO53mBzf4XDjlaXBtqfGuh83xhQsq3qyRaQauRJxgPeiRcD8KXQL2CW4NzB7mP1i2Qu8SgwM7CYQl7P8JJKE9r2MWSksrC1DskdGLdOD50DCV_rIehoDHc3Lwub6u0g76gfmjkCk9yNPfvbeosQmbOePSvw/w400-h301/PXL_20220916_222514181.jpg" width="400" /></a></div><b><div><b><br /></b></div><div><b><br /></b></div>Still 630</b></div><div>1000 South 4th Street</div><div><a href="https://www.still630.com/">https://www.still630.com/</a></div><div><br />Nerd paradise! This little urban distillery is conveniently located downtown, and happens to be even more conveniently a couple of blacks away from a White Castle. One of the best domestic rums I’ve tasted. They distill all kinds of fun stuff including a sorghum spirit and a seasonal beer. You can visit the distillery, buy a tasting flight, and also buy bottles to take home directly from the distillery. Their Navy Strength gin is absolutely stellar.</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghqe0sWaNRZgBja7EhsuHXCwSudeyogbwY7hAX6SEnP-JO_mnhmqwvJB5ul4M9ojSxf7WHaKo8_1jxz0aDrqL96e4SA6KRVjaP7zB1nxNA5dwbNJOfvr7mvuO50BYsSCASykvKgPUJ3Dq02oUFjvVGQcraCA6lB-OzLO-k2oJ8bl3Bl8bl1yQ5xMSuA/s4080/PXL_20220922_001835453.PORTRAIT.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4080" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghqe0sWaNRZgBja7EhsuHXCwSudeyogbwY7hAX6SEnP-JO_mnhmqwvJB5ul4M9ojSxf7WHaKo8_1jxz0aDrqL96e4SA6KRVjaP7zB1nxNA5dwbNJOfvr7mvuO50BYsSCASykvKgPUJ3Dq02oUFjvVGQcraCA6lB-OzLO-k2oJ8bl3Bl8bl1yQ5xMSuA/w242-h320/PXL_20220922_001835453.PORTRAIT.jpg" width="242" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This gin just won ADI's (2022) double gold and best in category! </td></tr></tbody></table><div style="text-align: center;"> </div><br /><br /><b>1220 Spirits (founded by Four Hands Brewery)</b></div><div>1220 S 8th St.</div><div><a href="https://www.1220spirits.com/">https://www.1220spirits.com/</a></div><div><br />While I didn’t visit their brewery or distillery, I did sample their wares at the STL Gin Fest and regret not knowing about them earlier! These folks make a range of spirits including an aperitivo, but I only had a chance to taste their Origin gin and their very tasty tonic water (made by the brewery).</div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmFhl4XajwETllOL627Xc5knGh72vN8OnmujI3cuapxc3IQMpCxq0544jlqxPFfYpIVRlu1st9u-3lvx4m4hQYubUS_I5jmZvrMU_Hut4MOHHYzZXxt2O52rixTNTyQTscOrHtCH-PFnYvv6OtzHQQtWzmyLxkdRPH9cXXaMkKpL7s06UlgfL97zjIA/s4080/PXL_20220918_173920153.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmFhl4XajwETllOL627Xc5knGh72vN8OnmujI3cuapxc3IQMpCxq0544jlqxPFfYpIVRlu1st9u-3lvx4m4hQYubUS_I5jmZvrMU_Hut4MOHHYzZXxt2O52rixTNTyQTscOrHtCH-PFnYvv6OtzHQQtWzmyLxkdRPH9cXXaMkKpL7s06UlgfL97zjIA/s320/PXL_20220918_173920153.PORTRAIT.jpg" width="241" /></a></div><div> </div><div><br /><br /><h2 style="text-align: left;"><b>Outside of downtown/financial district</b></h2></div><div><b><br /></b><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpP0zVdr5ZOv0CCr1iwIJF78Zg_DNM5k02HaP6WS5-Iwe_KMHxJztepJhzfhHFUQZH7fC1aqolzrkBLQ7BKRpaC93c_HyvNSQbV65IpkSEDyKdrX48KyiaXAzbCF4B2H3fm3KRfvde_KNlyC-MRuPXUGOpyAPHR1Dm2dePUwGRpvxfoM5XCF75YNUbA/s4080/PXL_20220918_021333457.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpP0zVdr5ZOv0CCr1iwIJF78Zg_DNM5k02HaP6WS5-Iwe_KMHxJztepJhzfhHFUQZH7fC1aqolzrkBLQ7BKRpaC93c_HyvNSQbV65IpkSEDyKdrX48KyiaXAzbCF4B2H3fm3KRfvde_KNlyC-MRuPXUGOpyAPHR1Dm2dePUwGRpvxfoM5XCF75YNUbA/w400-h301/PXL_20220918_021333457.jpg" width="400" /></a></div><br /><b><br /></b></div><div><b>The Gin Room</b></div><div>3200 S Grand Blvd</div><div><a href="https://www.natashasginroom.com/">https://www.natashasginroom.com/</a></div><div><br />Located in her parents’ former Persian restaurant, Natasha Bahrami’s passion project The Gin Room was founded in 2014. The bar is located in the Tower Grove East neighborhood just a short cab ride away from downtown, and seems to be a great place to spend some time if you have the chance. Natasha’s bar may have started with a handful of gins, but they now have 300 botanical bottles on their back bar, as well as a solid cocktail menu, and outside seating when the weather is willing. If you're hungry, make a reservation in their dining room (Salve), which serves modern, Italian inspired fare. Expect lots of locals and a chill vibe. Great service, lovely staff. There’s also a bottle shop (<a href="https://www.grandspiritsco.com/">Grand Spirits</a>) across the street owned by Natasha’s SO, so you can grab a bottle to take with you. <br /><br /><br /><h2 style="text-align: left;"><b>Out in the country .... </b><b>(beware of large spiders)</b></h2><br /><br /><b>Wood Hat Spirits</b></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2PNaXpOWq0TcyWL0Lf9zLyvoI1CFdjaGnZeGRYQMkMddg3ZM5wWOHjcQDP6B3mbjs3iBvTM-KhG1644gHW3lnzykJFb7VUGkFAMjw8KtZIFW6cq7g9fh5O_f1nLtrFbVEMK1elztqKDRSXhOPsF1eBeEqpMRZtqYjHr3RWywOIi0mb-B8Qanavxamg/s4080/PXL_20220914_193339228.PORTRAIT.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4080" data-original-width="3072" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2PNaXpOWq0TcyWL0Lf9zLyvoI1CFdjaGnZeGRYQMkMddg3ZM5wWOHjcQDP6B3mbjs3iBvTM-KhG1644gHW3lnzykJFb7VUGkFAMjw8KtZIFW6cq7g9fh5O_f1nLtrFbVEMK1elztqKDRSXhOPsF1eBeEqpMRZtqYjHr3RWywOIi0mb-B8Qanavxamg/w179-h238/PXL_20220914_193339228.PORTRAIT.jpg" width="179" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">white dog at the source</td></tr></tbody></table><div>New Florence, MO</div><div><a href="http://www.woodhatspirits.com/">http://www.woodhatspirits.com/</a></div><br />If you didn’t care about corn before visiting Wood Hat's distillery, you’ll be a full convert by the time you leave. Gary Hinegardner believes we should care more about the ingredients going into our whiskeys, and has been working with geneticists at the University of Missiouri and their corn breeding program. They distill a variety of spirits including corn whiskeys, bourbon, and a few liqueurs, and get awarded quadruple bonus points for having a distillery cat. I won’t go into too much detail here because I’ll be writing up a Distillery Deep Dive on Wood Hat soon, with plenty of information and photos for you in the next installment. You’ll also find information about Wood Hat (and corn!) in <a href="https://www.westwoodpress.com/">my upcoming book</a>.</div><div><br /></div><div><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidg7vzazqyEK_H7SuBsCXd56iCiENhhGW1QS9RVKK-Kg-952H8LG1JmVI9OHZiwkuvR2ZixPhXWYTw5-DqP7R7z8GYpmGcsd69EA-y6kcNkIdhqoMb2cOoxhKkqJVHnuTFUX8b_vaKKR5nVO0_ES1Dalf2uj6k49_vnEbFN0CV2PeRjmHf1zqv204DlQ/s4080/PXL_20220914_213227359.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidg7vzazqyEK_H7SuBsCXd56iCiENhhGW1QS9RVKK-Kg-952H8LG1JmVI9OHZiwkuvR2ZixPhXWYTw5-DqP7R7z8GYpmGcsd69EA-y6kcNkIdhqoMb2cOoxhKkqJVHnuTFUX8b_vaKKR5nVO0_ES1Dalf2uj6k49_vnEbFN0CV2PeRjmHf1zqv204DlQ/w400-h301/PXL_20220914_213227359.PORTRAIT.jpg" width="400" /></a></div><br /><br /><br /><b>Nobleton Distillery</b></div><div>Union, Missouri (temp closed to public)</div><div><a href="https://www.nobletons.com/home">https://www.nobletons.com/home<br /></a><br />I didn’t make it out quite this far, but I did have the chance to chat with the distiller and co-owner Demetrius Cain and taste a few of their spirits. I also sat in on a panel for ADI about apple brandy where I discovered they’ve started their own dunder pit! They use raw materials from their family farms to make a agriculture centric portfolio of spirits. They’re currently closed to the public, but you can find their spirits locally in Kansas and MO.</div><div><br /></div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsL6ezH_fYYLNRVEMElGVKfLGiwEn6yFuoKpka_VEyoKPQlpWKTEmazw2J_HNWmdt7VHb9XmaBUAjNt5li1YUSLApWekWRwDeoJcVMWNoIGGqBuI40e0TU2sL_cijjtgSklc4CqymbJVx2OhgY7C-jDJi9yQg_fxXvMQGS4BBy7d5mVuzZ3MwzTEGBw/s4080/PXL_20220915_004229740.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4080" data-original-width="3072" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsL6ezH_fYYLNRVEMElGVKfLGiwEn6yFuoKpka_VEyoKPQlpWKTEmazw2J_HNWmdt7VHb9XmaBUAjNt5li1YUSLApWekWRwDeoJcVMWNoIGGqBuI40e0TU2sL_cijjtgSklc4CqymbJVx2OhgY7C-jDJi9yQg_fxXvMQGS4BBy7d5mVuzZ3MwzTEGBw/w151-h200/PXL_20220915_004229740.jpg" width="151" /></a><b>Edelbrand<br /></b>Marthasville, Missouri<br /><a href="https://www.edelbrandpuredistilling.com/">https://www.edelbrandpuredistilling.com/</a></div><div><br />This small, family run distillery crafts classic eau de vies made with traditional European sensibility – not really something I expected to find in MO but what a pleasant surprise! Martin Weber immigrated from Switzerland 30 years ago, and now makes small batches of fruit brandy in copper pot stills, which reflect his heritage. With whole fruit maceration and slow, sometimes months-long fermentation times, these brandies are bursting with flavor.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-87079314062037879462022-08-15T09:45:00.000-07:002022-08-15T09:45:03.457-07:00Original Cocktail: Banana Cola <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiC-5BlEM8cb-dgxvjjo3-dtmC0u-WJRx7qclGp1NZvt7pJjJcfP21Hb-KDRHoVqBgh4z4A5qvFkhEAApDFTCbxGc3lm_PVMT1-wAVWBoH7mAM4F28_0wXdxINLxtV3O222uYcpRnQlXhqClA7u_WLCTgXfLJfoF0xaQcBQ_zfpd7L6gaINIyK_g-JA/s4032/PXL_20220403_204408264.PORTRAIT_2%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiC-5BlEM8cb-dgxvjjo3-dtmC0u-WJRx7qclGp1NZvt7pJjJcfP21Hb-KDRHoVqBgh4z4A5qvFkhEAApDFTCbxGc3lm_PVMT1-wAVWBoH7mAM4F28_0wXdxINLxtV3O222uYcpRnQlXhqClA7u_WLCTgXfLJfoF0xaQcBQ_zfpd7L6gaINIyK_g-JA/w400-h300/PXL_20220403_204408264.PORTRAIT_2%20(1).jpg" width="400" /></a></div><br /><p></p><div><span id="docs-internal-guid-74687809-7fff-1bbb-7c15-17f37899d5e8"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I want to take a second to brag about my local corner store. It’s the absolute </span><span style="font-family: Arial; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">best</span><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">, and it possibly includes a 4th or 5th dimension with all the stuff they manage to fit in there. The owners who took it over during the pandemic are Algerian and they've stocked this place with all kinds of wonderful treats. Every time I go in I leave with five items I didn’t need, and two of them will become staples in my household (damn you, fancy French Mayonnaise!). It's getting out of control, honestly. I can pop around the corner to get braided Middle Eastern style string cheese, dried chickpeas in bulk, about 9 different kinds of couscous, fresh fruits and veggies, locally made baklava, halal sausages, and at least a dozen different imported cookies/wafers/biscuits. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">They’ve begun importing a selection of Algerian sodas and I picked up a can called Selecto Soda to bring home, because I cannot resist trying new things. There’s not a lick of English on the can so I had no idea what the heck was going to be in there, which makes it even more fun. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Turns out Selecto Soda tastes pretty much like a banana cola, if such a thing exists. Okay technically this is supposed to be a pomme/apple soda, but it’s made using Isoamyl Acetate, the ester that gives us that classic “banana flavoring.” I<b>f you don’t care for artificial banana flavor, this is likely not the drink for you. </b>I've personally avoided banana flavored *anything* after the 99 Bananas incident of 2004, however I did find that the profile of this soda didn’t turn me off that much, probably because of the acidity and the heavy caramel and cola notes. Short review: It’s fun! </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I also used it to make a cocktail because of course I did.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">**Fun fact: </span><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Selecto, which was launched in 1907 under a different name, is produced by a company called Hamoud Boualem, founded in 1878. HB is the oldest Algerian company still in operation! </span></p><br /><h3 style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Banana Cola </span></h3><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1.25 oz Don Q aged rum</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">.25 oz Tempus Fugit Creme de Banana</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">.5 oz fresh lime</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3-4 oz Selecto Soda, chilled</span></p><br /><i><br /></i><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><i>Build in a Collins glass or double rocks glass, Cuba Libre style. Add spirits, ice, then top with soda and stir gently. Add the lime juice. Stir again.</i> </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-102585575021441434.post-29220873012300701672022-04-05T09:21:00.000-07:002022-04-05T09:21:09.522-07:00Original Cocktail: Stede Bonnet<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOotC1pyXfGLjIdDwe78wUPLqq7MWOp6h7tLwjoZRYd2YOPFZU3jHoBYtXiSy3izV6BAWGw5w4VSFjfHZA49DMH3-E1-ZA457JF3N_tFrOp3rQaFdfBJpXwZMMyj9r0SyHqqVdXpZjhx4eP7BT1Lr8Rj_ssEvJt54jQpYPaSMhtXdOqyE5ilMTMzpW-g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1394" data-original-width="1164" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOotC1pyXfGLjIdDwe78wUPLqq7MWOp6h7tLwjoZRYd2YOPFZU3jHoBYtXiSy3izV6BAWGw5w4VSFjfHZA49DMH3-E1-ZA457JF3N_tFrOp3rQaFdfBJpXwZMMyj9r0SyHqqVdXpZjhx4eP7BT1Lr8Rj_ssEvJt54jQpYPaSMhtXdOqyE5ilMTMzpW-g=w333-h400" width="333" /></a></div><div><br /></div><div><div class="separator" style="clear: both;"><span id="docs-internal-guid-3913fb36-7fff-d378-b704-22f997bb9676"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The inspiration was simply an attempt at an equal parts cocktail using Allspice Dram; I came close, but an extra squeak of rum proved necessary. This spiced libation takes its name from an infamous Barbadian pirate Stede Bonnet, now featured in the absolute gem of a pirate show, Our Flag Means Death. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Important Notes:</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">-Serving on crushed ice is the key to this cocktail’s balance. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">-I used <a href="https://smallhandfoods.com/shop/syrups/orgeat-single-bottle/" target="_blank">Small Hand Foods Orgeat</a> and I highly recommend you do as well – it’s made with real almond and has a slightly floral note to it. It does not smell or taste like almond extract as many orgeats do (Monin for example). Keep that in mind when mixing your drink, as different ingredients will change your outcome. You can buy <a href="https://www.totalwine.com/accessories-more/mixers-water-soda/syrups/flavored-syrups/small-hand-foods-orgeat-syrup/p/137570850" target="_blank">Small Hand Foods Orgeat here</a>. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">-I used a Jamaican rum in this recipe but if you want to use a rum from Barbados to honor our Gentleman Pirate, I would go with the Mount Gay Black barrel. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qcNUUaj6fD23FIHucVcpatcOLAicFLUt2MezKYJupF6-LzJFwgJJvGaZCxZHIIkOzpa4zQ3XO3YUdIkM4Bs7c0-k5BXKMDTKqevq6Yb7_-PbmvtqO6AHEL331k_v72aVJ4xy8V8FfqY3DjlWmRyMhB7L15izPkQzFKhlDc6KqIJUBN59gqSgM5dulg/s740/Bonnet.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="740" data-original-width="566" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qcNUUaj6fD23FIHucVcpatcOLAicFLUt2MezKYJupF6-LzJFwgJJvGaZCxZHIIkOzpa4zQ3XO3YUdIkM4Bs7c0-k5BXKMDTKqevq6Yb7_-PbmvtqO6AHEL331k_v72aVJ4xy8V8FfqY3DjlWmRyMhB7L15izPkQzFKhlDc6KqIJUBN59gqSgM5dulg/s320/Bonnet.gif" width="245" /></a></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p></span><h3 style="text-align: left;"><span>| Stede Bonnet |</span></h3><span><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">1 oz Ed Hamilton Jamaican Rum</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">.75 oz St. Elizabeth’s Allspice Dram</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">.75 oz Small Hand Foods Orgeat </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">.75 oz fresh lime juice</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">2 dashes Bitter Truth Chocolate Bitters (or Bittermens Xocolatl Mole) </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><i><br /></i></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Shake the orgeat well before using, as it tends to naturally separate in the bottle. Shake all ingredients in a cocktail shaker with ice for 20-30 seconds, strain into a rocks glass or a small Tiki style glass with crushed ice. Garnish with grated lime peel. </i></span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span></div><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-7410494034817259212022-02-04T10:58:00.000-08:002022-02-04T10:58:05.113-08:00The Best Alcohol Free Wines Are Sparkling Wines<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEirYqfZmoTxczSsGOj_7TpuR3XuzgxdIVQa-o7QQzc7ohDk-jJNPGr2S75tb5oYNWeyUkDyG202G4p8Q0fxPdPmsH4iuKGYZ8DsURS0rkUtH9zPoDxkqVlDr2HN1pyrJT7WCEJC3GUzrqflb5aJG_hn-nF99fQTx2PSr88P9TxTWg1G2LGVo-d6mU_kqw=s4032" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEirYqfZmoTxczSsGOj_7TpuR3XuzgxdIVQa-o7QQzc7ohDk-jJNPGr2S75tb5oYNWeyUkDyG202G4p8Q0fxPdPmsH4iuKGYZ8DsURS0rkUtH9zPoDxkqVlDr2HN1pyrJT7WCEJC3GUzrqflb5aJG_hn-nF99fQTx2PSr88P9TxTWg1G2LGVo-d6mU_kqw=w300-h400" width="300" /></a></div><div style="text-align: left;">A few months ago we started making some adjustments to our drinking habits and we’ve since sampled quite a lot of alcohol free wine – some of it quite good, and some of it not so good. As a Professional Drinker, I have some advice for you if you’re thinking of embarking on a journey into NA wine and spirits territory, either for Dry days or just for Reasons.</div><br /><ul style="text-align: left;"><li>The best alcohol free wines are sparkling wines.</li></ul><ul style="text-align: left;"><li>Drinking these NA products is absolutely *not* going to save you any money. You might actually spend more on bottles of the quality NA stuff</li></ul><ul style="text-align: left;"><li>If you’re looking to cut back on calories from drinking alcohol, make sure to read labels first, as options may vary in terms of added sugar and ingredients.</li></ul><ul style="text-align: left;"><li>NA wines are a very nice place holder for breaking habits (or creating new habits), and if you’re just generally looking to cut back.</li></ul><ul style="text-align: left;"><li>Adjust your expectations for NA wines. The sparkling wines come closest to tricking your senses into thinking they are the real deal.</li></ul><ul style="text-align: left;"><li>If you’re a serious red wine drinker, my advice is to just skip trying out NA red wines, they will never make you truly happy and some might even make you cry. Stick with white/rose and sparkling.</li></ul><div style="text-align: center;"><br /></div><h3 style="text-align: left;">My Top Three Sparklers</h3><div><br /></div><h4 style="text-align: left;">Thomson & Scott Noughty Chardonnay</h4>Based on its kind of silly name and their Istagram’s very “LiFstyLe BraNd” vibe, I was not expecting this to be my favorite in the category. But for more serious wine drinkers looking for an NA option, this is my top choice; it would probably even fool me in a blind tasting. Made in Spain with Chardonnay grapes, the Noughty brut has the most vinous quality of the NA Sparklers I’ve tried. Crisp and citrusy, this would appeal to Champagne and Cava drinkers who like a dry, crisp profile.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1kMDYBZ4ZgBoYGOeIxeFJdiW-5tJIrkphUERGGeU7OZZE3uEH4vS1yNYZQnw4mcVEJaOGEHp-M4fHV8kkB5v0S6C9fCJOFa2HbdqJt_LMXzYO75aINurIh5p8zWrdFvVmt4sP9hpIPzsvkhJuS7K1oiuETzmh_mI_CFcscRhSm9lGn4nBv3eSlVr4fw=s1877" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1877" data-original-width="1685" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1kMDYBZ4ZgBoYGOeIxeFJdiW-5tJIrkphUERGGeU7OZZE3uEH4vS1yNYZQnw4mcVEJaOGEHp-M4fHV8kkB5v0S6C9fCJOFa2HbdqJt_LMXzYO75aINurIh5p8zWrdFvVmt4sP9hpIPzsvkhJuS7K1oiuETzmh_mI_CFcscRhSm9lGn4nBv3eSlVr4fw=s320" width="287" /></a></div><br /><div style="text-align: center;"><br /></div><h4 style="text-align: left;">Leitz “Ein Zwei Zero” Riesling</h4><br />My runner up for “coulda fooled me into thinking this is the real deal” is from esteemed German riesling producer Leitz. It tastes exactly like, well, sparkling Riesling. A little sweet and a touch phenolic, yet balanced and juicy. Having had their full octane wines previously, I can say their reputation as a solid Riesling producer continues on in their NA offerings.<br /><br />According to Astor Wine’s website, Germany has been producing non-alcoholic wines for 70 plus years and might be a little ahead of the game. The quality of these wines is improved by lowering the needed temperature to remove the alcohol, preserving its fresh, crisp profile. <br /><br /><br /><h4 style="text-align: left;">Joyous Brut (and Rose)</h4><br />This is a fun, light sparkler that offers fruit leather, canned peaches and bright lemony notes. It’s very easy to drink. Bonus points for being a woman owned business, and a NA product developed by a sober person. In addition to the dealcoholized wine base, there is added grape juice, but the overall sugar remains low. Solid options for pairing with food. <br /><br /><h4 style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnskcxDNEA_kl5E5l9LTztCa3aqLIPJtTHWPVFUGEpJaskZAenjsttyjx6SJluClRbl370-VYDzdEoVmCMceo6mGlcHJZEPZ5nD5XTj7qzod2FYANUrWynHXIRVe6DPvrl4IEh_xwB24OLNzbVhD3HhSZQ-8ZF7Fd0jfi2q-mrWCOQIwBFLngKFQVu1Q=s4032" imageanchor="1" style="font-weight: 400; margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnskcxDNEA_kl5E5l9LTztCa3aqLIPJtTHWPVFUGEpJaskZAenjsttyjx6SJluClRbl370-VYDzdEoVmCMceo6mGlcHJZEPZ5nD5XTj7qzod2FYANUrWynHXIRVe6DPvrl4IEh_xwB24OLNzbVhD3HhSZQ-8ZF7Fd0jfi2q-mrWCOQIwBFLngKFQVu1Q=w400-h300" width="400" /></a></h4><h4 style="text-align: left;"><br /></h4><h3 style="text-align: left;">Runners Up</h3><h4 style="text-align: left;">Surely Sparkling Brut</h4><br />The brut is dry, drinks a bit like a hard cider, and has some stonefruit notes, and while it’s absolutely palatable on its own and would be happy next to a cheese plate, I tend to make a spritz or mimosa more often than not when I have a bottle open. They don’t disclose which grapes are used, but their website says that they work with CA wine makers. They use something called Spinning Cone Column technology (uses a high vacuum and low temps) to remove the alcohol from the wine. <a href="https://www.youtube.com/watch?v=5gVVu2-2AmY" target="_blank">Here’s a video</a> if you want to nerd out more.<br /><br />They also offer their bubbly in cans, which I love and which is perfect for when you don’t want to commit to opening a bottle. Bonus point for their great customer service. If you’re unhappy with your purchase, they’ll make it right. <br /><br /><h4 style="text-align: left;">Surely Still Rosé</h4>This is a solid option for those who really just want a still wine, and it's pairs quite well with food. <br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjhY0gPcv0IEBzzRsKv0Q1ZXuKHhhSLPq45CWH8TEAjRiGh2HhMnHO_KM16O5NfO_z3AB_kwY9eEG4osYop2QPKgWfTL9LIIOKjChlfY_VMzioyGsy5wZuh562KwW46986AkrqB22-rDyWFq0Z43-zOWYUeBZ3Guh1SpqhreTi-XTOLka3vJbTR5NxQwg=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjhY0gPcv0IEBzzRsKv0Q1ZXuKHhhSLPq45CWH8TEAjRiGh2HhMnHO_KM16O5NfO_z3AB_kwY9eEG4osYop2QPKgWfTL9LIIOKjChlfY_VMzioyGsy5wZuh562KwW46986AkrqB22-rDyWFq0Z43-zOWYUeBZ3Guh1SpqhreTi-XTOLka3vJbTR5NxQwg=s320" width="240" /></a></div><h4 style="text-align: left;">Fre Moscato </h4><br />These folks make a huge range of wines, and I’ve tried a few, including their red, but the Moscato is really the only one I’d recommend (save for the can of bubbly I mention below). Moscato already gives us a nice sweet, juicy profile and it feels right at home in this NA version (it’s also bottled with 27% juice). This is also probably the most inexpensive option on the list as well, and it pairs nicely with cheeses and rich fatty foods, as moscato tends to do. I’m also a big fan of making a simple spritz/highball, with seltzer and lemon. <br /><br /><h4 style="text-align: left;">Fre Sparkling (in cans)</h4>For fauxmosasa’s and faux 75’s and beyond! This little can will have you covered. Inexpensive and a smart option for mixing cocktails. <br /><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-102585575021441434.post-26949070735500156572021-12-23T16:23:00.001-08:002023-12-14T12:01:42.348-08:00Cocktail Riff: Fairytale of New York Sour<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-y-QAI238H10lOdnVBCtyE8lhyojsYdLdy3WuIy2qz20OKM3IwbBx0xh74bxzN9cfJq8l9MNoQYEB21pi5Y2hecaxXg5m_2PRCc8MW3QI3HXNJPuU1BoZkHH1uh6wFTY2l4YnK_5kY9FBA3Gy74wKWLRGOjtJ55VSxiD8eO6pVMMmujoxoF1fh5wuXw=s3762" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3762" data-original-width="2700" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-y-QAI238H10lOdnVBCtyE8lhyojsYdLdy3WuIy2qz20OKM3IwbBx0xh74bxzN9cfJq8l9MNoQYEB21pi5Y2hecaxXg5m_2PRCc8MW3QI3HXNJPuU1BoZkHH1uh6wFTY2l4YnK_5kY9FBA3Gy74wKWLRGOjtJ55VSxiD8eO6pVMMmujoxoF1fh5wuXw=w288-h400" width="288" /></a></div><br />I typically like to make a big batch of Glühwein (German mulled wine) and then bottle the extra and toss it in the fridge so it’s ready to heat and serve on demand. This little riff on the New York Sour will make use of some of that ready made spiced wine, replacing the red wine float in the original cocktail. <br /><br />I go easy on the simple syrup here because the Glühwein is already a bit sweet. Adjust wine to taste, as everyone’s batches will be different. Unfortunately, I haven’t gotten around to posting my recipe for the mulled wine, so you’ll have to hunt one down in the wild.<br /><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">| Fairytale of New York Sour |</h3><br />1.75 oz bourbon (preferably 90-100 proof) <br />.75 oz fresh lemon juice<br />.5 oz simple syrup<br />1 eggwhite (or roughly .75 - 1 oz)<br /><br />.5 - .75 oz chilled Glühwein<br /><br /><i>Dry Shake: Add bourbon, lemon, simple, and eggwhite to a cocktail shaker and shake vigorously for about 15 seconds. The dry shake will help to froth your egg whites. <br /><br />Make sure your shaker’s seal is very secure, as expansion will occur! </i><p></p><p><i>Next, add ice to the tin and shake again for about 20-30 seconds. Double strain (through a tea strainer) into a chilled coupe. Slowly add the chilled Glühwein. Serve and drink immediately. </i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-22458043512917931552021-12-20T18:39:00.000-08:002021-12-20T18:39:09.655-08:00Original Mocktail: the Soft Landing<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3vWJQiCKzZsTuytDYkFCjR1kMIdbJZxutNQcIyiVOzMu4eygFDn2ahvLIIU1Y9TP980m9KkIIRY7OxxAm3iSCDUXEZQijwtC8Fx650D2-QYRyV26vvbVAZ_9DkaO80mWjAuC8o4u040jzc8nCLVeKBeelyt2M6iRG_cDHGQ0vVnNITOsFqqkFq1Srcw=s4032" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3vWJQiCKzZsTuytDYkFCjR1kMIdbJZxutNQcIyiVOzMu4eygFDn2ahvLIIU1Y9TP980m9KkIIRY7OxxAm3iSCDUXEZQijwtC8Fx650D2-QYRyV26vvbVAZ_9DkaO80mWjAuC8o4u040jzc8nCLVeKBeelyt2M6iRG_cDHGQ0vVnNITOsFqqkFq1Srcw=s320" width="240" /></a></div><div>A couple of months ago I started traveling down the rabbit hole of non-alcoholic spirits and alcohol free wines, some of which I’ll be writing more about later. In the meantime, I’ve been learning how to mix N/A “spirits." Using these as substitutes in cocktails isn’t quite as exact as just subbing in X for Y, unless you're talking about a G & T. There is a bit of a learning curve, and it might take a few tries to get the hang of it as you go, as there are some major differences (body and structure, acidity, etc) that can throw you off. Here’s an easy mocktail for you that I’ve been enjoying lately as an aperitif.</div><h3 style="text-align: left;">the Soft Landing</h3></div><div>1 oz N/A gin (I use Damrak or Monday) <br />.5 oz Dhos bittersweet <br />3 oz Trader Joe's Strawberry Soda (chilled)<br />1 orange wedge for garnish<br /><br /><br /><i>Build directly in a double rocks glass. Add gin and Dhos bittersweet to the glass, fill ¾ with ice, then top with chilled strawberry soda. Stir gently and garnish with an orange wedge. </i><br /><br /><br />You can order Non Alcoholic spirits and wine at <a href="https://www.blogger.com/#">Better Rhodes</a>.</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEid-zuEaYxLnf2FvSwwhpSeljbQG6q3c0FsojHuDkjHxNtCk8hC8v4WG7mXo0rIVf-BDoayE0qQ5WbWaNbSEfeG8-tgOMUV0zYilSC4Xr5r2-An8_riBegpU5vCeLebnOjBWiU3eI2QNIBXrzwvguwg_dlHwO3Gv3fAxGnd4fURmrASefyihkugCg46Dw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEid-zuEaYxLnf2FvSwwhpSeljbQG6q3c0FsojHuDkjHxNtCk8hC8v4WG7mXo0rIVf-BDoayE0qQ5WbWaNbSEfeG8-tgOMUV0zYilSC4Xr5r2-An8_riBegpU5vCeLebnOjBWiU3eI2QNIBXrzwvguwg_dlHwO3Gv3fAxGnd4fURmrASefyihkugCg46Dw=s320" width="240" /></a></div><br /> <br /><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-25072720650030722792021-12-13T16:38:00.001-08:002022-04-05T09:24:55.652-07:00Original Cocktail: The Pie Safe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-ZGrJMf6FWPs/YbeDitHuzrI/AAAAAAAC7P0/OMwKnMeGv58dvvN6k6vwe8T6xF07UmJYgCNcBGAsYHQ/image.png" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1394" data-original-width="1859" height="300" src="https://lh3.googleusercontent.com/-ZGrJMf6FWPs/YbeDitHuzrI/AAAAAAAC7P0/OMwKnMeGv58dvvN6k6vwe8T6xF07UmJYgCNcBGAsYHQ/w400-h300/image.png" width="400" /></a></div><div><br /></div>Every year I intend to post some seasonal cocktails in a timely manner, and nearly every year it is suddenly January, and well, oops. So this year I’m gonna be soooo on top of this holiday cocktail posting thing, like white on rice at the North Pole.<div><br /><div><br /></div><div style="text-align: center;"><span id="docs-internal-guid-26035b00-7fff-4424-e743-3fced4221684"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 162px; overflow: hidden; width: 312px;"><img height="162" src="https://lh4.googleusercontent.com/BBxEtHCD2lSVd_tQF1r0SXIu0WigSjbGfORrmQUDzKHmkAD7pXTiPJgEOD6rbJvVWatGvIgszlpg3cVpneugIIg61Nn_QA7ZMKAB-wpTp7W9WQjmRe35UUSSOKfCv6KYU3mowdGA" style="margin-left: 0px; margin-top: 0px;" width="312" /></span></span></span></div><div><br />I have a new, original cocktail for you that I’m pretty excited about (insert Miles Finch voice here) inspired by the classic sweet potato pie. This is a stirred and spirit forward cocktail great before or after dinner, and probably also pretty darn great with a slice of actual pie. <br /><br />Some of these ingredients may be a bit tricky to find outside of California, but if you can source them, it’s worth it! <br /><br /><h3 style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0lrCix6BI6PpwRRgx8amQ5ZbmAWfQxfLq6E8OMwUBgBvtQVS2_owptG5w_MMOtzhlJet3gBiMgU5pA3M-ToHVOomobS_A9vWFZidgFGucyI1RPcwCGpRUjLn-HnSImZ3CS8mqEFCZqZxM5Jf0Kp-u90ETDGqqLfAwtzCbo1I8TPsPeEAcxS6stBlMlg=s2048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1360" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0lrCix6BI6PpwRRgx8amQ5ZbmAWfQxfLq6E8OMwUBgBvtQVS2_owptG5w_MMOtzhlJet3gBiMgU5pA3M-ToHVOomobS_A9vWFZidgFGucyI1RPcwCGpRUjLn-HnSImZ3CS8mqEFCZqZxM5Jf0Kp-u90ETDGqqLfAwtzCbo1I8TPsPeEAcxS6stBlMlg=w266-h400" width="266" /></a>| The Pie Safe |</h3><br />1 oz VSOP brandy<br />.75 oz Corbin Sweet Potato Liqueur <br />.75 oz Madeira Rainwater Sherry<br />.5 oz Lemon Hart Blackpool spiced rum**<br />½ sleeve* Workhorse Rye Pumpkin bitters<br /><br /><br /><i>Stir in a mixing glass with ice, strain into a chilled cocktail glass; no garnish necessary, but a lemon twist is a nice addition. <br /></i><br /><br />**This particular spiced rum has a heavy vanilla profile. If you can’t find this brand, the next best would be Chairman’s Reserve Spiced, and after that Cruzan Spiced.<br /><br />*A sleeve is the measurement of the length of a bottle dropper.<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-85990267074832046352021-12-02T08:58:00.001-08:002023-12-14T12:01:52.222-08:00Original Cocktail: Cranberry Sauced<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_Cw2qECcseY/YZaLPJuz7ZI/AAAAAAAC4zE/GwDlNXOrR58TrFI6DqOiR7iYXz_R_O-TACPcBGAsYHg/s4032/PXL_20201125_235958214.PORTRAIT.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="331" src="https://1.bp.blogspot.com/-_Cw2qECcseY/YZaLPJuz7ZI/AAAAAAAC4zE/GwDlNXOrR58TrFI6DqOiR7iYXz_R_O-TACPcBGAsYHg/w249-h331/PXL_20201125_235958214.PORTRAIT.jpg" width="249" /></a></div><div>Tis the season! Please note, to make an non-alcoholic version of this drink, you can sub in an N/A gin such as Damrak or Monday. </div><br /><h3 style="text-align: left;">| Cranberry Sauced |</h3><div>1.5 oz London dry gin**<br />1 oz unsweetened cranberry juice*<br />.5 oz simple syrup<br />.5 oz fresh lime juice<br />fresh rosemary sprigs<br />Chilled seltzer/soda water<br /><h4 style="text-align: left;">Preparation</h4><i>1. Take about a 1 inch piece of fresh rosemary, pulling off some of the leaves and bruising them with your fingers, drop all of the rosemary bits into the shaker. <br /><br />2. Add gin, cranberry juice, simple syrup and lime juice, then shake with ice for about 20 seconds.<br /><br />3. Strain into a Collins glass with fresh ice, then top with about 2-3oz of cold seltzer and stir gently. <br /><br />4. Garnish with a sprig of rosemary. </i><br /><br /></div><div>**To make this a mocktail, sub in a non-alcoholic gin such as Monday or Damrak Virgin. </div><div><br /></div><div>**You’ll want unsweetened, 100% cranberry juice (not cranberry cocktail blend) in this recipe, such as Knudsen’s or Trader Joe’s brand. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-72572062929665003202020-12-20T12:34:00.000-08:002020-12-20T12:34:56.184-08:00Classic Cocktail: The Sidecar<div class="separator"><div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-gUV1VpJFKhc/X3otclsnupI/AAAAAAACjV4/FyHVokcHwwkyWmItEm2UJ-JeQqfAGRujwCPcBGAsYHg/w300-h400/PXL_20201003_004758335.PORTRAIT-01.COVER.jpg" width="300" /></div></div><div class="separator">Three ingredient cocktails can be deceptively difficult. The less you have to work with, the harder it is to cover up faults in your measurements or the quality of your ingredients. But by using fresh, quality ingredients, measuring with a jigger, and chilling and diluting properly, there's no reason to worry. </div><div class="separator"><br /></div><div class="separator">I consider brandy cocktails a cool season treat, and the Sidecar, a cocktail in the sour family, is a great fall drink. Fresh lemon juice is essential. A good quality curacao or other orange liqueur should be used, so don't skimp on the secondary spirit here. The brandy doesn't need to be expensive, just well made. A VS Cognac works great, but so does Armagnac or even an apple brandy. </div><div><br /></div>Finally, the garnish, in this case a sugared rim, I consider entirely optional. I usually leave it off, or if I'm going serve it at home but want a nice presentation, I'll coat half the rim. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">The Sidecar </h3><div>1.75 oz aged brandy such as Cognac or Armagnac</div><div>.75 oz fresh lemon juice</div><div>.75 oz high quality orange liqueur </div><div><br /></div><div><i>Shake all ingredients with ice for about 20-30 seconds, until chilled and diluted. Strain into a chilled cocktail glass with a sugared rim… or not!</i></div><div><br /></div><div>*A "brandy" is a fruit distillate, and I typically use an inexpensive Cognac such as a VS or VSOP -- Trader Joe’s Raynal is a great choice for this and under $15! You can also use Armagnac or even an apple brandy such as Laird’s Applejack or Copper & Kings if you like. </div><div><br /></div><p style="text-align: center;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-39516461763892599712020-12-13T18:37:00.001-08:002020-12-13T18:37:29.950-08:00Original Cocktail: Cold Comfort Farm<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NIlRYCPjOiw/X9WE4IAXgfI/AAAAAAACnig/zxfr9MY2abceIWD5utLoeMOrFHAKldCdgCPcBGAsYHg/s4032/PXL_20201209_224854340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="329" src="https://1.bp.blogspot.com/-NIlRYCPjOiw/X9WE4IAXgfI/AAAAAAACnig/zxfr9MY2abceIWD5utLoeMOrFHAKldCdgCPcBGAsYHg/w439-h329/PXL_20201209_224854340.jpg" width="439" /></a></div><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">This is a cold drink that will make you feel all warm on the inside! There is no added sweetener here (no syrups) -- I’m relying on the spiced rum (which usually contains added sugars) and the natural sweetness of the fresh apple juice. If you’re juicing your own, steer clear of tart and/or tannic varieties like Granny Smith and Pippin. </p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><h3 style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">Cold Comfort Farm</h3><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">1.5 oz bourbon</p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">1 oz spiced rum* (I used Lemon Hart’s Blackpool) </p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">.5 oz fresh lemon juice</p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">3 oz fresh pressed apple juice or fresh cider</p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">1 sleeve Dashfire Spiced Apple bitters or a barspoon of Allspice Dram (a little goes a long way)</p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><i>Shake all ingredients for about 10 seconds, and strain into a double rocks glass with fresh ice. Garnish with a lemon wheel or apple slice.</i></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">**A quick note on spiced rums! They are all wildly different and usually a bit sweet, so it's good to taste the rum first before adding it in case you need to adjust the recipe. The Lemon Hart spiced rum I used weighs in at 43% abv which is on the higher side for this category, and has a strong vanilla influence. A fast and loose rule is that the lower the ABV, the sweeter the spirit will be. </p><div><br /></div><div style="text-align: left;"><span id="docs-internal-guid-4eed9c6f-7fff-04ac-88e7-fee8cce8028f"><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-21789226331853063802020-10-20T11:57:00.000-07:002020-10-20T11:57:00.062-07:00Original Recipe: Almost Pickled in Havasu<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YNOpvp_YYJo/X44Id9L9gZI/AAAAAAACklA/7yVjCi25jEARCSmZvkzZb4UhUcUlnLR1ACPcBGAsYHg/s4032/PXL_20201016_233801905.PORTRAIT-01.COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-YNOpvp_YYJo/X44Id9L9gZI/AAAAAAACklA/7yVjCi25jEARCSmZvkzZb4UhUcUlnLR1ACPcBGAsYHg/w300-h400/PXL_20201016_233801905.PORTRAIT-01.COVER.jpg" width="300" /></a></div><p><br /></p><p>Last week I taught a private cocktail class to some fine folks in Lake Havasu, AZ, centered around vodka drinks. We made three cocktails together, including a custom recipe I created just for their class -- their big responsibility was to name it! I've been told that the official name of this refreshing cocktail is Almost Pickled In Havasu, and that it will be enjoyed poolside on hot days. Check out the recipe below!</p><p><br /></p><h4 style="text-align: left;">Almost Pickled In Havasu</h4><div>1.5 oz vodka (or gin!)<br />3-4 cucumber slices<br />4-5 drops saline solution*<br />about 3 oz chilled tonic water for topping up</div><div><br /><p><i>1. In a cocktail shaker, muddle the cucumber and vodka together until the cuke is nice and mashed up. Shake with ice, strain over fresh ice in a rocks glass. If you don't want pulp, double strain using a tea strainer. </i></p><p><i>2. Add the saline solution, then top up with a good quality chilled tonic water, such as Fever Tree or Q Tonic. </i></p><p><i>3. Gently stir, and garnish with a cucumber wheel. </i></p><p>*To make the saline solution, dissolve 1/2 tsp of Himalayan pink salt into a heavy half ounce of hot water. Store in the fridge. </p><p><br /></p></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-102585575021441434.post-65462378055255119432020-10-11T16:51:00.002-07:002020-10-11T16:51:56.476-07:00Original Cocktail: Sidelong Glance <div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-i5p9uHRjKvA/X4OZ9rFO8nI/AAAAAAACkB8/GWi3E6WVGh08A7WmkVOGrrxD9QMB2tUSACPcBGAsYHg/w300-h400/PXL_20201009_235510522.PORTRAIT-01.COVER%257E2.jpg" width="300" /></div><br /><div class="separator" style="clear: both; text-align: left;">The Sidelong Glance was one of the most popular on-menu cocktails during my run as bar manager at Revival Bar + Kitchen. It's a Manhattan riff with hints of the Vieux Carré thrown in. Great for fall and cooler weather, it's also a little boozier than my usual recipes so just remember that before making your second one! </div><br /><h3>The Sidelong Glance</h3>2 oz Rittenhouse rye whiskey <br />.5 oz Meletti Amaro<br />.5 oz Carpano Antica sweet vermouth<br />.5 oz Calvados<br />2-3 dashes Angostura bitters<br /><p><i>Stir ingredients for 30 seconds, garnish with grapefruit twist. </i></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-102585575021441434.post-85985770040519057312020-10-05T12:30:00.003-07:002021-01-13T11:46:39.912-08:00Classic Cocktail : The Jungle Bird<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://1.bp.blogspot.com/-cPwMxnGap3k/X3tzYd74ZdI/AAAAAAACjcs/xv7YJpi4ejYlI4B8I_P26tgJPlmbm03tgCPcBGAsYHg/w300-h400/PXL_20201003_225103253.PORTRAIT-01.COVER%257E3.jpg" width="300" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>I'm torn whether to think of this as a Modern Classic or just a Classic. I tend to think of it as a more modern cocktail, as it was injected with new life by the so-called Tiki revival of the last decade, but this drink has actually been around since the late 70's. The Jungle Bird was said to have been created at the Kuala Lampur Hilton in 1978. But the use of Campari with an unlikely tropical combination of rum and pineapple feels like a very modern approach. I don't think I'd even heard of the cocktail until about five or so years ago, and had initially made the assumption it had been created in the same timeline as the Paper Plane. Either way, I'm glad to have this recipe in my cocktail arsenal. I've made some slight adjustments to the recipe below, including using <a href="https://www.bittersandbottles.com/products/plantation-stiggins-fancy-pineapple-rum?variant=27565735944&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=CjwKCAjwiOv7BRBREiwAXHbv3IXHA5N7h0QYEapcUn9JHpunI96Dp2deZM73VWzkFYtBftjWZPopmBoCdDwQAvD_BwE" target="_blank">Stiggins' Fancy Pineapple Rum</a> in the mix, and <a href="https://www.bittersandbottles.com/products/petite-canne-cane-syrup?variant=27565991944&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=CjwKCAjwiOv7BRBREiwAXHbv3F_iJ7UixU3hcYEiGN4r2nxU1GSiiOgJfOsCj4SzZNzToVNzfZIYeRoCK0EQAvD_BwE" target="_blank">cane syrup</a> instead of the usual simple syrup. </p><h3 style="text-align: left;">The Jungle Bird</h3>.75 oz Plantation Stiggins' Fancy Pineapple Rum<br />.75 oz Hamilton Jamaican Black rum<br />.75 oz Campari<br />1.5 oz pineapple juice<br />.75 oz fresh lime<br />scant .5 oz Petite Cane Syrup<br /><div><br /></div><div><i>Shake all ingredients well, 20-30 seconds, and strain into a glass with crushed ice. Garnish with pineapple leaves, lime tree leaves, or a lime wheel. <br /></i><br /><br /><p><br /></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-68953988149202735032020-10-02T15:31:00.000-07:002020-10-02T15:31:26.653-07:00Original Cocktail: Strawberry Hill<div class="separator"><p dir="ltr" style="clear: right; float: right; line-height: 1.38; margin-bottom: 1em; margin-left: 1em; margin-top: 0pt;"><br /></p></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://1.bp.blogspot.com/-A0hWyWckY5U/X3eAdSbDM7I/AAAAAAACjCI/8gCwOZ0s0xI-DHUruWjVlhQMqMKSQYcSgCPcBGAsYHg/w400-h300/PXL_20201002_011657817.PORTRAIT-01.COVER%257E2.jpg" width="400" /></div><br /></blockquote><br />This cocktail has an old school version, but I’ve updated it just a touch. When it originally debuted on the Revival Bar + Kitchen menu in 2015, it called for a house made strawberry puree and was topped up with seltzer water. My updated version makes it a bit more on-the-fly friendly for mixing up at home, and replacing the puree with a high quality strawberry jam and adding an extra kick by replacing the seltzer with sparkling rosé. <div><br /><h3 style="text-align: left;">Strawberry Hill (updated version)</h3>1.5 oz London dry gin (yea, sure, you can use vodka)<br />2 tsps strawberry jam**<br />.5 oz fresh lemon juice<br />2-3 oz sparkling rosé</div><div><br /></div><div><i>Shake gin, jam, and lemon juice vigorously for 20-30 seconds, strain into a Collins glass filled with ice (double strain if you don’t want seeds) and top with sparkling wine. Stir gently before serving. </i><br /><br /><i>**Depending on your jam, you may need to adjust for sweetness. I use a brand that doesn’t have much sugar so I err on the heavier side.</i><div><i> </i><div><h3 style="text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-ckVszZ09sUs/X3epdX60WzI/AAAAAAACjC0/QYH8VqTfgDk_HC7xpe96va30jy3OISyJgCPcBGAsYHg/s320/PXL_20201002_012259612.PORTRAIT%257E2.jpg" /></h3></div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-102585575021441434.post-4370948434278438432020-09-11T21:00:00.001-07:002020-09-11T21:00:17.253-07:00Your Bourbon Craze Questions Answered<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jHbwOipV9zw/X1PrKQl-aGI/AAAAAAACfdU/9QAaDYMlJrwBmoql9Lrc8oBMkHqO2VNVgCPcBGAsYHg/s4032/00100trPORTRAIT_00100_BURST20200828145320510_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="375" src="https://1.bp.blogspot.com/-jHbwOipV9zw/X1PrKQl-aGI/AAAAAAACfdU/9QAaDYMlJrwBmoql9Lrc8oBMkHqO2VNVgCPcBGAsYHg/w500-h375/00100trPORTRAIT_00100_BURST20200828145320510_COVER.jpg" width="500" /></a></div><div style="text-align: center;"><br /></div><div><br /></div><div>How much money should you be spending on a bottle of bourbon? Why is Blanton's so hard to find these days? Why are inexpensive bourbons so damn expensive now? And what the hell is going on with bourbon anyway?!</div><div><br /></div>Short answer to the first question? You don't need to spend over $50 on a solid bourbon. Even today. Yes, even in this economy. If you've continued to read this post, you probably already know the American whiskey market is in uncharted territory. The collector's mindset has really turned the bourbon world upside down, and not entirely in a good way. While the search for prized bottles has renewed enthusiasm and even engendered a new craft movement centered around American whiskey, bourbon in particular, it has also peed in our proverbial pool. There have been many gripes in the world of retail at the sight of prices, once more than reasonable, skyrocketing. Bottles with age statements for $30, several years ago. Now, a once $50 bourbon can be found for $1,000 on the shelf. <i>What in the Sam Hill?</i> You may ask. Well let me break it down for you. And I will start by saying, don't be mad at your local whiskey shop; save your anger for your pal Chad who has been flipping bottles on the gray market, and keep a little ire reserved for membership stores like Costco and Bevmo, large chains who buy in bulk. <div><br /></div><div>Let me tell you a story. You see, sometime last year, Chad just went into XYZ Liquors and bought every bottle of Weller they had at MSRP, let's say $40. They he went on Thee Book of Faces to his whiskey group (I will let you take a wild stab at the demographic of the membership to said group) and sold them for $150 a pop. Now XYZ Liquors is out of stock of their most popular whiskey they sell, which was already hard to get in stock, and they still have to pay rent to pay. Insult to injury, they just found Chad's post. Dammit Chadrick. So the owner of XYZ marks the Weller up to $50 and limits one per customer, hoping to keep things fair. The customers complain that it's just one per customer. Chad still comes in every day and buys one bottle every day, and he even sends in his work best-bro, lets call him Other Chad, to buy one for him too. (The staff knows this because they've seen them skulking around the shop together, always asking if any Yamazaki 12 came in today. "No, are you sure brah?") Finally the staff start to hide it behind the counter. There seems to be no way to win this one, so eventually the shop marks up the bottle to $150. If people are willing to pay it, might as well make the money for the shop, amiright? Wow, can you imagine the look on Chad's face when he sees <i>that.</i> A page from the old whiskey bro playbook. I agree it's unfortunate and wish it hadn't come to this, but I would argue that the owner isn't wrong to charge more; they're paying their taxes, business license, liquor license and staff. Oh and rent. And then of course, there's supply and demand. It sucks for everyone, sure, but until we overthrow capitalism or change how trends work, its gonna be like that. </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="375" src="https://1.bp.blogspot.com/-v_AK0xqN1jQ/X1wjY96zTQI/AAAAAAACg88/CQD7Be8wknIkp3loyGVHNbtBfwROfmHnQCLcBGAsYHQ/w500-h375/rickhouse.jpg" width="500" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div>How did we get to this shortage? Surely there aren't <i>that </i>many Chads. Well, a few things seemed to have led up to this to create a perfect storm. Whiskey in general has surged in global popularity, a surprise to distillers from Kentucky to Japan. While we're talking about bourbon for this article, it's almost impossible to see the full scope of how the market was turned upside down without mentioning Japanese whiskey. Both of these categories have grown almost exponentially over the last five years. Social media showboating, lots of media hype, and stores like Costco disrupting the supply chain, all of these have contributed to the shortage. And of course people really want what they can't get. </div><div><br /></div><div>Other factors that have sped up the shortages are the large club stores and chains that buy in bulk. These businesses buy pallets at a time, with an average of 50 cases on a pallet. For context, I might by three cases of a popular item at a time, or 10 cases of a very popular item or around the holidays. These stores buy in such bulk that they can negotiate much better pricing, and sometimes their price on the shelf is what we pay at cost. And of course it pulls massive amounts of inventory away from other accounts until the next shipment arrives, and I mean shipment from across the country on a tractor trailer. Or from across the globe if we're talking Japanese whiskey. This all gives you, the consumer, the idea that smaller shops aren't giving you a good value, when in fact we're just taking a standard mark up. </div><div><div><br /></div><div>Working retail, I've lost count of how many people have exclaimed to me "I remember when X whiskey used to be Y dollars, this is crazy," all while giving me a subtle, or sometimes not so subtle, accusatory glance. Like I'm in on all this nonsense. Let me tell you, none of us are enjoying this song and dance. I also remember and relish the good ol' days when you didn't have to order three cases of Cat Litter Flavored vodka to get one bottle of An Award Winning Whisky, but here we are. And we must adapt, while we wait for the collectors and bottle flippers and I-want-to-impress-my-friends types to move on to a new shiny object. Let's be real, as with the pandemic, this situation may take years for things to get back to normal. So as consumers, what do we do?</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="375" src="https://1.bp.blogspot.com/-twHvbRPJ300/X1wiJb3CcTI/AAAAAAACg8w/DagFSDvupMUTDVCNPc_CvUUAc6z-u_lfgCLcBGAsYHQ/w500-h375/ehtaylor.jpg" width="500" /></div><div style="text-align: center;">at the Buffalo Trace bottling line</div><div style="text-align: center;"><br /></div><div><br /></div><div>First of all, if you want to actually drink your bourbon, you're still solid. I mean, to be fair, some of your affordable favorites are no longer affordable, or even available. That's sad, but it's time to pack up your tiny violin and tell your therapist you're ready for the next step. Plenty of other discoveries await you. And since we're talking about bang for your buck, let's start with this advice: don't worry about how pretty the label is. You're going to drink the whiskey and recycle the bottle, not critique the artwork. Most of the best bourbons have atrocious looking labels. Honestly, that Pappy Van Tinkle label is ugly as f*ck, but it ain't stopping the Bourbon Bros now is it?</div><div><br /></div><div>If you want an every night, cocktail friendly bourbon, you can safely spend $25 and under. I know, wild. You might want to invest in a nice little decanter for those unsightly bottles, yes, a good excuse to get (another) decanter. </div><div><br /></div><div>If you want a sipping bourbon, $30-40 can still easily get you there. </div><div><br /></div><div>Perhaps you want a gift for someone and do care about the packaging or you want a bottle from a smaller distillery, you can be safe with... let's say $40-75. If you want to spend a Benji I won't stop you, but you don't <i>need</i> to spend that much. </div><div><br /></div><div>I have tasted a lot, and I mean, a LOT of whiskey over the years. I have been seriously underwhelmed and even put off by 20+ year old bourbons, and I've been thoroughly impressed by 6-8 year old bourbons. I have rolled my eyes at many a marketing ploy. Tried the slow aged, fast aged, and not aged at all. I've tasted whiskey in small barrels and large barrels and wine barrels, oh my. Tried "craft" whiskey from distillers sourcing their grains from the most precious farms, produced in bespoke copper stills, that have been appallingly bad. And then I've had whiskey from the "big guys," churned out of a continuous still that never stops chugging. Those same bottles that occasionally sit on the bottom shelf of your liquor store, sporting a label that hasn't had a update since the cold war, that are tried and true. These are the gems that most often get snubbed, especially by those new to the bourbon category. </div><div><br /></div><h4 style="text-align: left;">Five Solid Bourbons That Forbes Hasn't Written an Article About...Yet </h4><div><br /></div><div style="text-align: center;"><img alt="EVAN WILLIAMS SINGLE BARREL 750 mL - BOURBON - AMERICAN - WHISKEY - SPIRITS" height="263" src="https://caskstore.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/i/m/image_1368.jpg" width="263" /></div><h4 style="text-align: left;">1. Evan Williams Single Barrel</h4><div>This is at the top of my list for sleeper bourbons. Absolutely sippable, but priced to mix as well. I used to recommend Henry McKenna to folks before, you know, it won an award (keep in mind that it was a single barrel and all single barrels are different, but I digress) and the bourbon brigade swooped in. Now this is my top choice for the underdog. Yes, also a single barrel, but consistent and reliable just like your old friend Henry. </div><div><br /></div><div style="text-align: center;"><img alt="OLD FORESTER 100 PROOF 750 mL - BOURBON - AMERICAN - WHISKEY - SPIRITS" height="263" src="https://caskstore.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/i/m/image_1269.jpg" width="263" /></div><div><h4 style="text-align: left;">2. Old Forester 100 Proof</h4><div><br /></div><div>A nice little house bourbon that shines in cocktails, a touch overproof yet completely balanced. Any time I batch a cocktail for a large group, I reach for this. Always good to have on hand for cocktails and baking and topping up your infinity bottle. </div></div><div><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img alt="ELIJAH CRAIG SMALL BATCH 750 mL - BOURBON - AMERICAN - WHISKEY - SPIRITS" height="262" src="https://caskstore.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/d/j/djsc3g8jgogrywq1un5n.jpg" width="262" /></div><h4 style="text-align: left;">3. Elijah Craig Small Batch</h4><div><br /></div><div>It's got age and spice and structure. A tiny bit of grit, a hard worker -- I mostly mix with it but there's no reason it can't fly solo. Love this for my <a href="https://www.drinkapotamus.com/2020/07/original-cocktail-night-night-juice.html" target="_blank">Night Night Juice</a>. </div><div><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img height="235" src="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcQAvfqkcd6EYRBUE897ABL1sa61EEsHEhy1SK292rbbB8hBXEmUhtOuSSSRAazCDLwQeSUueypOoQ&usqp=CAc" width="190" /></div><h4 style="text-align: left;">4. 1792 Small Batch</h4><div><br /></div><div>I used to drink this when I was just a pup, back when it was called Ridgemont Reserve. They put out a number of special releases each year that are also reasonably priced, like the Sweet Wheat, so keep your eyes peeled. Because these special releases aren't of any interest to collectors, those of us you prefer our whiskey in a glass and not a museum will be in luck. I would definitely sip this if you like a drier more structured whiskey (think tannic) and mix it if you prefer sweeter whiskeys. </div><div><br /></div><div><br /></div><div style="text-align: center;"><img src="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcSuA_SAWbSvBuPd8uzhab-1yCzi1I_Um25aWR96y7yvBiNLfY79r2bUWgGk1Tm1h7HUTSZAPJ0&usqp=CAc" /></div><div><h4 style="text-align: left;">5. Jim Beam Black "Extra-Aged"</h4><div><br /></div><div>Oh, what an uninspiring label. You know what that means? More for us in-the-know folks. Manhattans for days! Money left in the bank for a nice vermouth. True, it used to carry an 8 year age statement for the same price, but sadly those days are gone and the age statement has been removed. It's aged longer than its white label sibling that's four years old. My best guess is 5-6 years for the "extra". Still a damn good choice for the price. </div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-102585575021441434.post-87111885273268566222020-09-06T20:49:00.000-07:002020-09-06T20:49:13.386-07:00Classic Cocktail: Pegu Club<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://1.bp.blogspot.com/-vao2SrnzIrY/X1WpsSXbyfI/AAAAAAACfi0/eITumCoNcGIkSCMpAaOMfs1iBpkg7vgBwCLcBGAsYHQ/w400-h400/IMG_20180524_175145_022.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">A Pegu Club cocktail at the Pegu Club in May of 2018<br /></td></tr></tbody></table><br /><p>Last week would have marked the 15 year anniversary of Audrey Saunders' Pegu Club in NYC. Alas, the pandemic brought an <a href="https://www.nytimes.com/2020/04/30/dining/drinks/pegu-club-closed.html" target="_blank">early demise</a> to her influential cocktail bar, but I was lucky enough to have had a couple of drinks there two summers ago on a hot NYC day when the bar was mostly empty. When I checked the Pegu Club off of my bartender bucket list I didn't know it would be last call. The Pegu Club cocktail recipe below was the house specialty of a British social club in Burma (Myanmar) in the 1920s. It found its way to Harry's New York Bar where it gained longevity, and in the early 2000s became the name of <a href="https://imbibemagazine.com/audrey-saunders/" target="_blank">Saunders' bar.</a> Let's toast to the end of an era gone too soon. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-Zsm3qZ_uPr0/X1WqkV2liTI/AAAAAAACfjI/V3osooxzztIkt1H0DsdLqH6WY3_cKQq5QCLcBGAsYHQ/w400-h300/MVIMG_20180524_181455.jpg" width="400" /></div><h4 style="text-align: left;"><br /></h4><h4 style="text-align: left;">The Pegu Club</h4>2 oz dry gin<br />.75 oz orange liqueur/high quality triple sec<div>.75 oz fresh lime juice</div><div>1-2 dash of Angostura bitters</div><div>1-2 dash of orange bitters</div><div><br /></div><div><i>Shake all ingredients with ice until chilled and diluted, about 20-30 seconds. Double strain into a coupe and garnish with a lime wheel. </i></div><div><i><br /></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-63405825092982295302020-08-24T13:15:00.001-07:002020-08-24T13:15:27.147-07:00Classic Cocktail: The Dirty Martini<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KA3w1zDy7VM/X0QZT1WUCCI/AAAAAAACeos/P7e64mQFd7Ah_qeU81zIgYV8PcpH06gMwCPcBGAsYHg/s4032/00100lrPORTRAIT_00100_BURST20200823170545937_COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="512" src="https://1.bp.blogspot.com/-KA3w1zDy7VM/X0QZT1WUCCI/AAAAAAACeos/P7e64mQFd7Ah_qeU81zIgYV8PcpH06gMwCPcBGAsYHg/w384-h512/00100lrPORTRAIT_00100_BURST20200823170545937_COVER.jpg" width="384" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>As the great hip-hop artist Chamillionaire once said, They see me rollin' / They hatin' / Patrolling and tryin' to catch me ridin' dirty. </p><p>This my friends, is one for the haters. Serious Martini Drinkers are known for having Particular Preferences as to how their cocktails are made. As a bartender, my most specific instructions from customers have been in regards to Martinis, and in ways you would think unimaginable. These folks will bust out ratios that require an advanced mathematics degree. Serious Martini Drinkers are also known to hate on the Dirty Martini for... well, reasons. I personally don't mind a Dirty Martini but I hadn't actually consumed one myself in years until my most recent Truffle Shuffle cooking class (more on this below the recipe). They are a bit dated, to be fair, but tasty all the same.</p><p>Because the Dirty Martini is a savory cocktail, picking the right gin is important. Or, if you must, vodka. So nothing too floral or delicate. A solid London Dry style gin will usually do the trick, but I also like to use a gin that already has some savory notes. Rutte Celery gin or Uncle Val's Peppered gin are both good options for taking this route. (These two can be a bit hard to find, but your favorite local bottle shop should be able to special order for you.) </p><p>As for preparation, another thing Serious Martini Drinkers are known for is a Strong Opinion on how to mix the cocktail. Shaken or stirred. Typically a spirit driven cocktail like this is stirred so as not to agitate the oils and make the liquid cloudy or affect the texture. However, dirty Martinis for me have always been an exception. Depending on the olive brine, your drink is already going to have some texture issues and be a bit cloudy with the oils from the olives. I prefer to shake the hell out of my Dirty Martinis, and yes, I know someone out there is reading this with absolute incredulity, probably someone who once gave me a complex ratio of vermouth to gin. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZiWS5dUPSzM/X0QbfPgIPgI/AAAAAAACepI/yGHQn-1WZkATx5wRHpTovzkqPcicVfsuQCPcBGAsYHg/s4032/00100lrPORTRAIT_00100_BURST20200823165133951_COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="384" src="https://1.bp.blogspot.com/-ZiWS5dUPSzM/X0QbfPgIPgI/AAAAAAACepI/yGHQn-1WZkATx5wRHpTovzkqPcicVfsuQCPcBGAsYHg/w512-h384/00100lrPORTRAIT_00100_BURST20200823165133951_COVER.jpg" width="512" /></a></div><p style="text-align: center;"><br /></p><h3 style="text-align: left;">Dirty Martini</h3>2.5 oz dry gin (or vodka, I guess) <br />heavy .25 oz dry vermouth <br />.25 oz olive brine<div><br /></div><div><i>Shake or stir, dealer's choice, for about 30 seconds with ice until diluted and chilled. Strain into a chilled cocktail glass </i><i>(put 'em in the freezer beforehand!)</i><i> and garnish with olives. </i></div><div><div><div><p><br /></p><h3 style="text-align: left;">Truffle Shuffle</h3><p></p><p>If you like truffles and cooking, I highly recommend these classes by former French Laundry chefs turned virtual culinary teachers. They usually have a cocktail recipe and include ingredients to make it (not the booze, just the syrup or mixer) so you can sip an adult beverage while you cook. The class includes the teaching time on Sundays, all the ingredients mailed to you, and often an option to buy some extra truffle by the ounce. Everything is super high quality and the classes are a lot of fun! I've taken two so far and plans to sign up for another one in September. If you want to try them out, <a href="http://truffleshuffle.refr.cc/natharry" target="_blank">use this code to get 10% off</a> your first class. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-EagPToefKGw/X0QZ2BkgmnI/AAAAAAACeo4/NJ2SkMvSS6spRwQQRdnFJshV-xPdP54zQCPcBGAsYHg/s4032/00000IMG_00000_BURST20200823170305586_COVER.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="410" src="https://1.bp.blogspot.com/-EagPToefKGw/X0QZ2BkgmnI/AAAAAAACeo4/NJ2SkMvSS6spRwQQRdnFJshV-xPdP54zQCPcBGAsYHg/w307-h410/00000IMG_00000_BURST20200823170305586_COVER.jpg" width="307" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The Truffle Shuffle Cocktail supplies including vermouth/brine mix and goat cheese stuffed olives!<br /><br /></i></td></tr></tbody></table><p style="text-align: right;"><br /></p></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-74262456848517157062020-08-13T11:01:00.006-07:002020-08-13T11:01:38.740-07:00Original Cocktail: San Francisco SummerIt's finally tomato season in Bay Area gardens! We're just getting some ripe ones here in Berkeley -- and yes, it is August. That means Summer is just about to start in the Bay. This cocktail is actually a simplified riff on the Victory Garden, a similar cocktail that I created for the <a href="https://www.eastbayexpress.com/oakland/the-unplaceable-goodness-of-revival-bar-kitchen/Content?oid=3260207" target="_blank">Revival Bar + Kitchen menu in 2012</a>. This version involves less muddling and just a touch of easy prep for the tomato water. Check out my video on how to make <a href="https://www.drinkapotamus.com/2020/08/how-to-make-easy-tomato-water-for.html" target="_blank">tomato water here</a>!<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oQ6IhT4MunQ/XzV8AGH8iII/AAAAAAACd9I/4M7EK40clBcrNVqMF-he6Vv4TjSs9pvIACPcBGAsYHg/s4032/00100lrPORTRAIT_00100_BURST20200812173125902_COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="384" src="https://1.bp.blogspot.com/-oQ6IhT4MunQ/XzV8AGH8iII/AAAAAAACd9I/4M7EK40clBcrNVqMF-he6Vv4TjSs9pvIACPcBGAsYHg/w512-h384/00100lrPORTRAIT_00100_BURST20200812173125902_COVER.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">San Francisco Summer</h3><div><br /></div><div>1.75 oz blanco tequila (I used Cimarron)</div><div>1 oz tomato water</div><div>.5 oz fresh lemon juice (or .75 oz Meyer lemon juice)</div><div>scant .5 oz Yellow Chartreuse</div><div>.25 oz agave syrup</div><div>a few torn cilantro leaves </div><div><br /></div><div><i>Shake all ingredients including cilantro with ice until cold and diluted, about 20-30 seconds, double strain into a chilled cocktail glass. </i></div><div><i><br /></i></div><div><i>If you don't like cilantro, you can leave it out, but I personally think it completes the cocktail. </i></div><div><i><br /></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-883424628043665892020-08-09T20:01:00.000-07:002020-08-13T11:06:44.236-07:00How to Make (Easy) Tomato Water For Cocktails: Video How-toThere are many ways to make tomato water, some more precious and labor intensive than others. I like to keep things simple at home, because if the steps to making a great cocktail get overly complicated, I'm less likely to make it at all. This method of making a tomato water for cocktails involves fresh, ripe tomatoes and actual H2O. A pinch of salt if you're feeling frisky. <div><br /></div><div>Check out the video below for a full walk-through. </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/g-oOWyZDSF0" width="320" youtube-src-id="g-oOWyZDSF0"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">Tomato Water</h3><div><br /></div><div>3 small fresh, ripe tomatoes (preferably from the garden), about 6-7 oz</div><div>1/2 cup water</div><div>pinch of salt (kosher or sea salt)</div><div><br /></div><div><i>Blend all ingredients until the tomato is completely pureed. Strain through a mesh tea strainer and store in the fridge for up to 48 hours. Makes about a cup (8oz) of tomato water. </i></div><div><i><br /></i></div><div><i><br /></i></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Agc0Us0ugJw/XzC3-A7DhdI/AAAAAAACdvY/Emy58qGVmOAnvTGKwXiswLNEks6lw4TOQCPcBGAsYHg/s4032/IMG_20200809_124214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="307" src="https://1.bp.blogspot.com/-Agc0Us0ugJw/XzC3-A7DhdI/AAAAAAACdvY/Emy58qGVmOAnvTGKwXiswLNEks6lw4TOQCPcBGAsYHg/w410-h307/IMG_20200809_124214.jpg" width="410" /></a></div><i><br /></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-59725265923464009282020-07-29T20:33:00.001-07:002020-07-29T20:33:15.096-07:00Original Cocktail: Night Night Juice<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LtkXYVsJGZ8/Xxz71m9LN0I/AAAAAAACbwk/Toqq4q9bFPMPJfl24WFlJMIiABbdjY6EQCPcBGAsYHg/s4032/00100lrPORTRAIT_00100_BURST20200724193521345_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="500" src="https://1.bp.blogspot.com/-LtkXYVsJGZ8/Xxz71m9LN0I/AAAAAAACbwk/Toqq4q9bFPMPJfl24WFlJMIiABbdjY6EQCPcBGAsYHg/w375-h500/00100lrPORTRAIT_00100_BURST20200724193521345_COVER.jpg" width="375" /></a></div><div><br /></div><div><br /></div><div><br /></div>I dunno know if we should call this a cocktail, but I would definitely call it a nightcap, if that term is still in fashion. It's just two ingredients and an ice cube. Night Night Juice was born from an evening of overindulgence. Last summer in Kentucky, having stuffed ourselves with delicious fried foods at the Silver Dollar just outside of downtown Louisville, my travel companion and I were in need of some relief. Drinking bourbon was mandatory in our present company, so we split the difference by adding a bit of much needed amaro to the glass, a request which our bartender was happily willing to oblige. <div><br /></div><div>These days, this combo is my after dinner drink of choice. It's nice with a little twist of orange or lemon, but it's just as perfect without one. It's also a nice companion drink for a cigar, and I've found that Drew Estate Java cigars, infused with coffee, are a delightfully sweet pairing. I'm not usually a fan of flavored cigars, but the Java has been a pleasant surprise, light bodied and a little sweet, without destroying or overwhelming my palate. <br /><div><br /></div><div><h3 style="text-align: left;">Night Night Juice</h3><div><br /></div><div>1 oz Amaro (such as Cynar or <a href="https://imbibemagazine.com/drink-of-the-week-amaro-dell-etna/" target="_blank">Amaro Dell'Etna</a>)</div><div>1 oz Bourbon or Rye whiskey </div><div><br /></div><div><i>Pour an ounce of each in a tumbler, add a large ice cube, give it a stir, prepare to digest. </i></div><div><br /></div><div>Feel free to use your favorite <a href="https://caskstore.com/spirits/amaro" target="_blank">amaro</a>, though I tend to lean toward choosing one with darker notes of caramel and burnt sugars. Meletti, Bordiga Chiot, Santa Maria al Monte, and Bonollo amaro are all great options. </div><div><br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-55716076333123157792020-07-23T12:05:00.000-07:002020-07-23T12:05:24.107-07:00Classic Cocktails: the Daiquiri<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QBGonPFWUvA/XxhtzHsHaJI/AAAAAAACbg0/H6G4tniuKtk2jm4mqKjwaLuoJ7mm_VN1QCPcBGAsYHg/s4032/00100trPORTRAIT_00100_BURST20200629164259708_COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="375" src="https://1.bp.blogspot.com/-QBGonPFWUvA/XxhtzHsHaJI/AAAAAAACbg0/H6G4tniuKtk2jm4mqKjwaLuoJ7mm_VN1QCPcBGAsYHg/w500-h375/00100trPORTRAIT_00100_BURST20200629164259708_COVER.jpg" width="500" /></a></div><div><br /></div><div><br /></div>A classic, hand shaken daiquiri is a magical thing. It's delightfully simple and far from boring. Fresh lime, a well made rum, and simple syrup made from good quality sugar. That's it. Shake with ice and drink quickly before it gets too warm. Repeat. <div><br /></div><div>The daiquiri can change drastically depending on what sort of rum you choose, and these days we have plenty of choices. Want something funky? How about a Jamaican rum known for their high esthers. Light and grassy? Rhum agricole from Martinique. Something rich and decadent? A good ol' aged molasses based rum like Hamilton Demerara. Something new and exciting? Use a Mexican rum like the <a href="https://caskstore.com/uruapan-charanda-rum-1-l" target="_blank">Uruapan Charanda</a> in the photo above. </div><div><br /></div><div>You can keep going with those options when it comes to your sugar choices, especially if you choose to make your own simple syrup. I personally like using a cane syrup like <a href="https://www.bittersandbottles.com/products/petite-canne-cane-syrup?_pos=1&_sid=a5a446f63&_ss=r" target="_blank">Petite Canne Syrup</a> made in Martinique with fermented, raw cane sugar. It's viscous and rich, and you'll typically need less of it than you would a simple syrup. </div><div><br /></div><h3 style="text-align: left;">Classic Daiquiri </h3><div>1.75 oz rum of your choice</div><div>.75 oz fresh lime juice</div><div>.5 oz Petite Canne syrup OR .75 oz simple syrup 1:1</div><div><br /></div><div><i>Shake with enthusiasm until chilled and diluted, about 30 seconds or so. Double strain into a chilled cocktail glass. </i></div><div><br /></div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img src="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcTI5H4t7lz3xqIhCNjSZDENzJrmB-DjUwPCRhM56KVhZ_HxUCV5DVp31Xu-Y9BBnKbQ8bpEZeBo&usqp=CAc" style="margin-left: auto; margin-right: auto;" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">**Store the Petite Canne syrup in the fridge if you'll be keeping it longer than a few weeks. It may crystallize a bit, but if not refrigerated it will develop an unfriendly mold. Just set out the bottle about 15 minutes before you plan to make your drink.</span></td></tr></tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-102585575021441434.post-2191805363203068982020-07-14T15:17:00.003-07:002020-07-14T15:17:53.112-07:00Modern Riff: Kentucky Mule + Julep Mash-up<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ii9o7VlK0pU/XwekKR2744I/AAAAAAACYoo/-nJgSeKWhDM8nWEbSj0GodL17K667FLbgCK4BGAsYHg/s4032/00000IMG_00000_BURST20200414162109896_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="375" src="https://1.bp.blogspot.com/-Ii9o7VlK0pU/XwekKR2744I/AAAAAAACYoo/-nJgSeKWhDM8nWEbSj0GodL17K667FLbgCK4BGAsYHg/w500-h375/00000IMG_00000_BURST20200414162109896_COVER.jpg" width="500" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>The best Kentucky Mule I've ever had was in...you guessed it, Kentucky. At one of my favorite downtown Louisville spots, a restaurant called <a href="https://www.merleswhiskeykitchen.com/" target="_blank">Merle's Whiskey Kitchen</a> located just across from Old Forester. You remember restaurants, yea? Anyways, two of these refreshing beverages on a hot summer day on the Merle's patio, or any patio really, will set you right. One of the main takeaways from their version is using lemon instead of lime, which I think is more complimentary to the bourbon. My adaptation goes a half step further and adds some leaves of fresh mint + crushed ice. Now we've got ourselves a Mint Julep and KY Mule meet cute. Spoiler alert: things will go well.</div><div><br /></div><h3 style="text-align: left;">Kentucky Mule, Julep Style</h3><div>about 5 mint leaves, and one for garnish</div><div>heavy 2 oz Kentucky made bourbon, preferably 100 proof </div><div>.5 oz fresh lemon juice</div><div>about 4-5 oz ginger beer, such as Fever Tree (leans citrusy) or Bundaberg (leans sweet)</div><div>crushed ice</div><div><br /></div><div><br /></div><div><i>Add the mint leaves and bourbon to your mule cup, give them a good stir but there's not need to actually muddle. Mint is delicate and the oils should release without much effort. Add lemon and crushed ice about 3/4 to the top, stir to settle the ice and liquid, top with ginger beer and stir again. Top with crushed ice, garnish with mint leaf and serve with a paper straw, or if drinking from metal vessels doesn't bother you, just tuck in. </i></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0