My life on the rocks

www.MyLifeontheRocks.com

2010-01-02T22:26:00.000-08:00

Yes, thanks to my good friend Ron Dollete, I'm up and running at www.MyLifeontheRocks.com. You'll find my first post of the New Year up already. Its a bit sparse, but I'll clean the template up in a few days. As of today, this blog is RETIRED.

Again, to read my spirits and cocktails thoughts, head to www.MyLifeontheRocks.com and for my whiskey articles, head over to About.com

Thanks for reading! See you at my new homes!

Lance

I'm moving

2010-01-02T18:15:00.000-08:00

Its finally happened. I can't stand blogger anymore. I've been meaning to dump it for some time but a number of issues, primarily laziness have kept me from doing much updating. As it is, I've just purchased www.MyLifeontheRocks.com and it should be up and running shortly. I'll put up a notice when it moves. I've got a lot of new content that I've been working on and I'm looking forward to having my own domain. And if you want to read my whiskey writing on About.com just check here.

Decisions, decisons... The future of My Life on the Rocks

2009-11-28T17:56:00.000-08:00

Well, its finally happened. I'm now live at the contributing writer on whiskey for About.com. I've kind of put this blog on hold while I've waited for everything to move forward with About before I made any decisions as to what to do with this blog. As it is, I've decided to keep it up and running, although I'll probably migrate it off of blogspot in the next year or so. As it is, My Life on the Rocks will continue with press releases, spirit reviews, and cocktails with the exception of whiskies which I'll focus on exclusively at About.com.

So that means gin, tequila, rum, amari, liqueurs, cachaca, and even vodka will continue to be covered here, albeit probably not as often as I used to. I still play around with cocktails a bit, and those will make an occasional appearance here as well. I've really started to focus my interests though to spirits themselves, I still enjoy mixology but the story behind the spirits and the craft of making those spirits has a great appeal to me.

Thanks for all of the support. I'm taking a bit of a break from bartending to focus on the writing for a bit, but I'm sure I'll end up behind another bar sooner rather than later. I'm pretty excited about the About.com opportunity and I want to make the most of it. Look for me there under cocktails and spirits.

Lance

Kahlua Coffee Cream

2009-11-11T11:19:00.000-08:00

I recently received a bottle of Kahlua Coffee Cream from the liquor fairy (otherwise known as my UPS driver). While I'm a big fan of Kahlua, I can't say that I drink it very often. I like the occasional Hennessey Separator to relive my misspent youth (Hennessey cognac, Kahlua and half and half), but most often I tend to reach for whisky and I tend to drink my spirits neat these days. Anyway, I finally cracked open the Kahlua Coffee Cream last night hoping for something different to serve as a nightcap and perhaps assuage my sweet tooth. I was very pleasantly surprised, a few ounces of Kahlua Coffee Cream over ice was an exceptional way to end my day.

Kahlua Coffee Cream is a limited production product available through the holidays. Its definitely got a place on my sideboard for Thanksgiving and Christmas this year and I'm going to have to go check the liquor stores for another bottle or two before it sells out. If you see a bottle of Kahlua Coffee Cream while you are doing your holiday shopping, be sure to pick one up.

Don't Be Bitter

2009-10-31T19:25:00.000-07:00

So Michael Dietsch over at A Dash of Bitters and Samantha Harrigan of Nova Marketing and the Cocktail Culture blog are running a contest for a very rare bottle of Beefeater 24 Bitters made by Stephan Berg of Bitter Truth bitters.

Now, the rules of this contest are pretty simple. I just have to blog about a time that I was bitter about a certain bloggers booze collection or a special bottle that he or she may have. I'm not one to generally get bitter about anything, but I did feel a slight tinge of jealousy recently when my good friend Jacob Grier came over with a bottle of masticha that had been gifted to him by a friend who'd just returned from a trip to the Greek Isles. Luckily enough for me, Jake was generous enough to share his small bottle of masticha with me. I got to taste a bit of it and its amazing stuff, it definitely has a lot of uses in cocktails. So I guess if I'm bitter about anything, I'm bitter that I don't have my own bottle of masticha laying around to futz around making cocktails with. On the upside, I'm the new whisk(e)y writer for About.com, so I can't complain too much. I'll be going live in the middle of November so look for most of my new content there (and, MySpeedRail.com occasionally).

One last thing. Samantha Harrigan is getting married. If, like me, you know and admire Samantha, will you join me in raising a glass of whatever might be handy (in my case its Macallan 18) and wishing her and her new husband a wonderful life together? Thats nothing to be anything but happy about. Best wishes to you and your new husband Samantha!

Cool G'Vine Gin Competition

2009-10-20T16:28:00.000-07:00

This week, EWG Spirits & Wine announces that G’Vine, Gin de France, is embarking on an
innovative worldwide search for the most exceptional Gin Bartender. A racy newcomer to the
growing Gin scene, G’Vine Gin debuted beginning of 2007 after a 3-year long elaboration process.
The brand quickly captivated the gin-loving mixology community and the media with a
revolutionary new portfolio of Gins created with a heady and complex grape-spirit base and infused
with the delicate green grape flower. After receiving rave reviews, accolades and awards, this
innovative gin brand is now searching for the most outstanding Gin Bartender. The winner will
garner worldwide recognition from the brand and its followers as the gin category’s leader in
mixology and bar-smarts.
In addition to being granted the first-ever title of “G’Vine Gin Connoisseur”, the winning bartender
will receive over-the-top prizes including a year‘s supply of G’Vine, 3000 USD and a luxury and
initiatory trip for two through Amsterdam, London and Paris to explore the past, present and future
of Gin. The competition’s twelve global finalists will be flown to Paris and Cognac for a week of
Connoisseur challenges, seminars and the opportunity to run their own bar at the G’Vine Spring
Ball. The twenty highest scoring competitors will be awarded with exclusive G’Vine taylor-made
tools such as ice moulds, shakers and aroma kits.
With rewards this sweet, the process to enter the competition is meticulously crafted so that only
the most passionate of gin connoisseurs can compete. Each entrant must first complete an online
examination process that includes five “interactive modules” which together make up an extensive
overview of the gin category.
Potential winners must study literature and complete exams on:
• The Complete History of Gin
• Gin Making
• G’Vine Education
• Tasting Gin & Cocktails
• Gin Marketing
The exams are supervised and graded by the world-renowned expert, Philip Duff. Duff is an award-
winning speaker, trainer, author and mixologist, and the owner of Liquid Solutions Bar & Beverage
Consulting and Door 74 in Amsterdam. The deadline to complete all exams is December 15th. In
addition to ace-ing the exams, contenders must also create an original G’Vine cocktail and include it
on their bar‘s cocktail list until January 31st, 2010.
“Unlike other cocktail competitions where the focus is only on the end-use cocktail created by the
bartender, the G’Vine Connoisseur Program is seeking a bartender with an unmatched knowledge,
and creativity – basically a bartender who is obsessed with Gin,” exclaims Audrey Fort, EWG’s
Marketing and Business Development Director. “These ‘Gin-tenders’ are a unique bunch, and
G’Vine is determined to unearth the best of breed and properly bestow him or her with top honors
and unprecedented awards.”

I don't blog much anymore

2009-10-20T15:39:00.000-07:00

Although I do have a few new posts in the works. So why don't I maintain this a bit better? Well, I guess I can let the cat out of the bag. I'm to be the new whisk(e)y writer for About.com, a position that is scheduled to go live next month. I've been working on content for that site and really trying to stay away from anything whisk(e)y related on this one. That said, my birthday is coming up next month, and if anyone is looking for a whiskey to get me; Diageo just released some "special releases" from their Classic Malts collection. I hope I get to taste these soon. The only other comment I'll offer is that I'm extremely disappointed that a number of these are not available in the United States. (sigh).

Here is the list-

BENRINNES™ 23 YEAR OLD

Not available in the US.

58.8% ABV

Natural Cask Strength Single Malt Scotch Whisky from Speyside.

A classic European Oak profile and a wonderful digestif; big and sweet then mouth-drying. There is something deliciously festive about this whisky. It’s redolent of a log fire in the library, buttered crumpets and candles on the Christmas tree.

Appearance: Rich, deep mahogany with good beading.

Nose: Classic, muscular Benrinnes with an added and immensely seductive sweetness rippling through it. Crème brulée with a highly caramelised surface. Intense black fruits (prunes), Christmas cake and dates, laced with rich sherry. Behind, a beefy note with some allspice, like a touch of gravy left in the meat pan. Water (just a splash) initially brings the toffee apple sweetness even more into focus above such meatiness. As it becomes waxier, the fruity notes withdraw, yet some moist Christmas cake remains - much later, the meatiness reasserts itself. Superb balance and complexity.

Body: Heavy. Full. Immediate grip.

Palate: Big, powerful and immediately assertive. Sweet, then mouth-drying, yet not astringent because that concentrated sweetness remains. Waxy, viscous texture; slight traces of brimstone. Raisin and lots of date. Softens as it moves slowly across the tongue. Water lightens the grip and introduces a lightly smoked character. The voluptuous texture is countered by tannic dryness. Sweet to start and beefy, in all senses.

Finish: Exceptionally long, dry and warming, leaving a mellow, lingering aftertaste of treacle and sandalwood.

BRORA™ 30 YEAR OLD

53.2% ABV

Natural Cask Strength Single Malt Scotch Whisky from Coastal Highlands.

Another fine Brora: deep, sweet and rich; yet with great delivery of smoke, as from camp fires in the late summer. Indisputably Brora, yet in an attractive, softer guise.

Appearance: Full gold. Good beading.

Nose: Big and resolutely oily. Evoking a surfer’s camp fire in the dunes – wet saltiness and dry, grassy wood-smoke. The herbal element here is soon joined by lychee, black pepper and meaty notes. Clean but rich, robust and deep as well. With water there’s a touch of American Oak butterscotch softness, which in true Brora fashion then gives way to waxier notes. Gentle and soft, yet with a brooding edge.

Body: Medium to heavy. Oily, smooth.

Palate: Tongue-coating and surprisingly citric. Firm oak. Shows its refined maturity in waves of flavour that surge across the tongue. It needs water, but just the merest drop, which allows the texture to show itself. Full fleshy fruits. Rich and smooth with hints of smoke.

Finish: Long, pleasingly nutty and smoky.

CAOL ILA™ UNPEATED 10 YEAR OLD

65.8% ABV

Natural Cask Strength Single Malt Scotch Whisky from Islay.

Vibrant, summery and a sure-fire summer hit. Reveals the basic structure of the malt, without the flavours being covered with smoke. Plenty of seaside character, interesting to compare both with the recent 8 year old unpeated bottlings and with the peated 12 year old.

Appearance: Pale gold. Little beading.

Nose: Great intensity and youthful brio. Very pure, clean and punchy, with plenty of alcohol. Green melon, grass clippings and as the alcohol lifts just a little, traces of fermenting pear juice. Over time there’s the sweetness of sherbet, lime and fresh mint, plus just the tiniest charred hint of smoke or toast in the background. Rather than bringing out an older Caol Ila’s “fire in the hospital” character, water transforms it into an artist’s studio: a fresh painted canvas set to dry, with beautiful vanilla notes. Summery sweetness too; sugary candy floss and soft fruits.

Body: Light to medium.

Palate: A grassy picnic by the sea. Vibrant, hot and clean with a spring-like abandon: all flowers, grass and green fruits (fresh apple). High acidity increases the mouth-watering impression and there are notes of lime and even petrol here too. Water makes it succulent; intense in character but also fresh and mouth-cleansing. Sweeter than expected, as some banana emerges. The balance is restored by good acidity and saltiness. There’s no smoke.

Finish: Warming and gentle with great length.

LAGAVULIN™ 12 YEAR OLD

57.9% ABV

Natural Cask Strength Single Malt Scotch Whisky from Islay.

An elegant classic; massive smoke and purity of flavour supported by complex aromas and delicious sweetness. Less rich and plummy than the 16 year old, yet every bit as refined, with all the hallmarks and a fine, complex nose.

Appearance: Pale gold. Good beading.

Nose: Huge, fine and complex. Intense, abundant smoke surges out of the glass, yet it is fragrant smoke that doesn’t obliterate the softer mossy scents. After a while, carbolic soap, lightly smoked haddock and an intensely sweet and fruity tinned fruit salad. The onslaught continues with wasabi on fresh herring, or a fresh gale on the pier. Lightly sooty, developing smoked cream cheese. Water surprisingly softens the gale to a breeze, easing back on the medicine and allowing mineral and woody notes to emerge, with some bath salts.

Body: Light but hugely smoky.

Palate: Starts dry and vibrant, with masses of intense smoke. Again smoked cheese, softer now, under that fresh, young character. Sooty, yet so sweet! Uncompromising, yet ebullient and hugely fragrant. In time there’s a hint of violets, before pipe smoke appears. Water allows the sweet centre to show. The taste now is even more youthful - surprisingly sweet, with nice acidity, it leaps all over your tongue. All this softens with further sips and an elegant balance shows through. A classic!

Finish: Medium to long. Firm and dry, a final blast of smoke.

MANNOCHMORE™ 18 YEAR OLD

Not available in the US.

54.9% ABV

Natural Cask Strength Single Malt Scotch Whisky from Speyside.

Rounded, delicious and elegant - a fine aperitif malt, which strikes an appealing balance between silky, oily smoothness and flightier, more aromatic characteristics.

Appearance: Rich amber, polished bronze. Very slight beading.

Nose: Slow to rise. At first, a forest floor in autumn: damp air, earthy and wet. Above this, sweeter notes, soon developing into a compote of fresh autumn fruits; ripe berries, with some red apple. Later, very distant smoke and hints of antiseptic. Later still, a surprising and sparky orange zest. Overall, quite light and well structured. Water makes things softer and more elegant, bringing forth gentle orange fruit gums over hints of creamy caramel.

Body: Light, yet also lightly oily and tongue-coating.

Palate: Very hot, powerful and urgent at full strength. Immediate orange oil, then a developing complexity. Toasted cereal notes, tarte au chocolat scented with orange and a little ginger, the bite of a fruit compote. At once light and drying, yet deliciously oily with a particularly well-balanced acidity. Very late and subtle cocoa with hints of cigar box cedar. Water cools things down; it’s all lighter, cooling and minty now, with some boiled fruit sweets.

Finish: Long and persistent. Although hot and drying, remains smooth, silky, warming and delicate, with a sweetly fragrant rosewater aftertaste.

PITTYVAICH™ 20 YEAR OLD

Not available in the US.

57.5% ABV

Natural Cask Strength Single Malt Scotch Whisky from Speyside.

The clean freshness makes this an unusual aperitif malt. Relatively straightforward, this is an interesting example of a make from a closed distillery that is rarely seen, especially at this age.

Appearance: Pale Gold. Light beading.

Nose: Green, olive-oily then immediately fruity (oranges, white peaches), but soon develops a milk chocolate note. As it begins to open, there’s a fleeting, mineral aroma, which adds a racy air, before it settles down as orange cream filling in milk chocolate or perhaps angelica cake decoration. Water improves things significantly, raising the mineral note again – grassy, and fresh cut grass at that - then introduces a fruity note, suggesting pineapple or green apple.

Body: Light to medium.

Palate: Appetising. There’s plenty of crisp, clean grassiness on show here. Sweet, but also slightly sharp (crisp green apples, surprising in such a long-matured malt). Again water helps, making it all clean, fresh and acidic, with a surprising trace of salt. At its heart, the mineral taste dominates. Very slightly oily.

Finish: Short to medium, then warming.

PORT ELLEN™ 30 YEAR OLD

57.7% ABV

Natural Cask Strength Single Malt Scotch Whisky from Islay.

As good a Port Ellen as you may ever taste. All of Port Ellen’s single-minded character, with added texture, depth and verve.

Appearance: Full, burnished gold. Good beading for its age.

Nose: One of the best Port Ellen noses recorded. Little nose prickle yet still lively. Complex, rich and rounded, with soft pear fruit and a trace of tar, as in a driftwood bonfire. Sandy but also slightly sweet, with malty traces. Behind this, fresh shellfish: scallop and oyster with a touch of lemon. The fruity notes fade to samphire and smouldering, oiled wood. Water has a calming effect, raising a classic extra virgin olive oil note, while adding fresh maritime notes and a herbal hint (sage, perhaps). Further dilution reigns in the smoke and some boiled sweet notes emerge.

Body: Firm and dry.

Palate: More classic. Surprisingly sweet at first, with massive smokiness. Austere and flinty with a very light grip. Salty. The smoke dominates but the character remains pure and focused, offering everything you’d expect from a Port Ellen. A good drop of water softens things at last, producing a lovely texture and great viscosity. As the sweetness fades, the delivery of flavours shifts to the centre of the palate, with more of a light saltiness.

Finish: Very long and warming, with lingering peat smoke.

TALISKER™ 25 YEAR OLD

54.8% ABV

Natural Cask Strength Single Malt Scotch Whisky from Skye.

Talisker, trebled. Enigmatic and charming, yet still vigorous. An interesting combination of three of the four primary tastes - balanced sweetness and acidity, with salty depth.

Appearance: Pale amber. Good beading. Attractive viscosity.

Nose: Mellow, with little prickle. Juicy and sweet, with a trace of smoke and pencil boxes behind. Soon opens out to heathery, earthy peat. After that, fruit: fresh-baked apple cake, banana, quince. Finally, salt: seaweed and ocean. Ever-changing, becoming more delicate in time. Water raises orange peel and brings in more maritime notes to balance the sweet fruitiness – warm sand, dry seaweed.

Body: Medium. Silky smooth.

Palate: Fine Talisker character; not as powerfully peppery as younger expressions, drinking well at natural strength. Sweet, with some salt. Coats the lips, never mind the tongue. Begins with soft, sweet apple sponge in custard, then a drier, crisper character emerges on the middle of the tongue. Builds in power (and heat) as the inevitable pepperiness comes forward. Yet the sweetness also continues, returning to its unctuous beginnings. Adding water smoothes the texture and merges the flavours. Again it starts sweetly, with a balancing acidity overall and plenty of salt.

Finish: Medium to long. Lulls you into a sense of security, then pounces. Warming, with both pepper and, unexpectedly, peppermint.

TALISKER™ 30 YEAR OLD

Not available in the US.

53.1% ABV

Natural Cask Strength Single Malt Scotch Whisky from Skye.

A mild-mannered, more mature Talisker, still with plenty of personality and unmistakable character. Can Talisker be subtle? This one is. It’s an elegant, scented malt that is simple in structure, with all its basic elements easily accessible.

Appearance: Gold, with little beading.

Nose: The softly muted character of age. Mild and unusually fruity (citrus), fading quickly into lush seaweed with charred sticks - as with a spent fire, in which the charcoal and peat embers barely glow. It soon becomes soft and very slightly waxy or creamy, like fudge. Just a drop of water freshens things, bringing up drying wooden fish boxes and a return of the tangy fruit (tart plums). Then it all drifts away into charred old wood.

Body: Medium.

Palate: Drinks well at full strength and has a pleasant, teeth-coating texture. The smoke is immediate and dry with creamy oak. Almond milk and light, sweet stone fruits emerge, joined by a trace of salt, as with peat moss in the rain or seaweed. Adding a little water brings up a pleasant, smooth texture. It’s now quite sweet to start but less so overall, with some salt and a trace of cloves.

Finish: Long and gently warming, with salty seaweed in the lingering maritime aftertaste and just a white pepper tingle on the tongue in place of that chilli pepper ‘catch’.

New Domaine De Canton Cocktail Competion Open!

2009-09-28T10:31:00.000-07:00

Enter an original recipe onto our bartender section of www.domainedecanton.com by September 30th.

Picks for mixologists will be decided in October.

8 mixologists will be picked to advance to Round 2. Round 2 will be held in 8 cities at venues and dates TBA.

-Boston
-Washington D.C.
-New York City
-Chicago
-Denver
-Seattle
-Las Vegas
-San Francisco

For Round 3, two mixologists will advance to final round in St. Martin for a chance at $10,000 grand prize

Back home and beginning to recover

2009-09-23T17:33:00.000-07:00

Wow, what a whirlwind week! First to Kentucky with the great people at Makers Mark and Jim Beam to see how their products are made and to spend a bit of time at the Kentucky Bourbon Festival.

I'll get more posts up about this later, but two highlights for me were tasting the new 130.1 proof Booker's Bourbon from Jim Beam. At 5 proof higher than the previous Booker's offering, this barrel strength bourbon would seem to be unbearably hot and yet I found the 130 proof offering smoother and sweeter than the 125 proof version. Of course, let me recommend a bit of water or ice for either offering, I think it opens high proof whiskies up a bit more and releases some of the underlying flavors.

The other highlight that I experienced was a tasting with Kevin Smith, Master Distiller for Maker's Mark in one of their rickhouses. Kevin explained that Maker's rotates each barrel two times in an effort to ensure consistently smooth whisky. Makers usually bottles whisky at around 6 years old, and Kevin offered up a sample of 12 year old Makers as a comparison. Unlike many other older whiskies that I'd tasted, the 12 year old Makers was tannic, dry and almost dusty in flavor, practically undrinkable. That isn't a criticism of Makers at all, their goal is to produce one, consistent whisky and they do that very well.

Next, Jacob Grier and I were presenters at the Oregon Restaurant Association's annual conference at the SunRiver Resort. I hate to brag, but I think Jake and I knocked this one out of the park. The presentation was very well received and I had a great time while I was down there. It was my first time presenting at a restaurant conference and I'm very happy with how it all went. Now we're applying for the Washington Restaurant Association's 2010 conference.

Lastly, I'm excited to announce that next month I'm going to be competing in the cocktail competition at Crave AZ, one of the preeminent food events in the Southwest. Its been a long time since I was last in Scottsdale and I'm looking forward to this event.

More later when I dig out of email jail and rest up.

My KY Bourbon Festival Schedule

2009-09-15T14:47:00.000-07:00

In case anyone was wondering where I'll be or what I'm doing.

9/16 Wednesday-
Fly into Louisville. Arrive in at the Hampton Inn Bardstown around 5:30. I'll probably just find dinner and acquaint myself with Bardstown that evening. I could use a good restaurant recommendation.

9/17 Thursday-

1pm- Lunch at the Burk's House on the Hill at Maker's Mark
2pm- Maker's Mark distillery tour
4pm- Maker's Mark Tasting and Bottle Dipping
7pm- Cocktails and Dinner at Bill and Nancy Samuels house

9/18 Friday-

10am- Jim Beam Distillery Tour
12pm- Lunch at the Knob Creek House with Fred Noe
3pm- KY Bourbon Festival Hall of Fame Ceremony
6:30pm- Bourbon-que and Tasting at the Jim Beam Family Home

9/19 Saturday-
9:20am- Bourbon Pancake Breakfast (Bourbon and Pancakes? Am I in heaven?)
10:30am- Tour Oscar Getz Museum of Whiskey History
12:15pm- Hang out in downtown Louisville until 3pm. My goal is a Seelbach cocktail at the Seelbach Hotel, a hot brown at the Brown Hotel and to find the best Julep in Louisville
6:30- Tasting and Black Tie Gala at the KY Bourbon Festival (I'll be the guy in the Blackwatch plaid dinner jacket). Event ends at 1am.

9/20 Sunday- Fly back to Portland at some ungodly hour to get to SunRiver so that Jacob Grier and I can present the mixology session at the Oregon Restaurant Association's conference. If you happen to see some half awake guy in a rumpled tux on Sunday at PDX, you'll know the bourbon won.

If you are going to be at the Bourbon Festival and would like to get together, let me know. I am on a press trip, so my schedule is pretty tight and no, I can't get you into any of these events unless its open to the public. That said, this is my first trip to the bourbon festival and I'm pretty excited and want to soak up as much as I can. Hopefully, I'll see some old friends and make some new ones while I'm out there as well.

Follow me on twitter for KY Bourbon Festival updates

2009-09-15T09:38:00.000-07:00

Tomorrow I leave for Kentucky to attend the 18th Annual Kentucky Bourbon Festival as a guest of Jim Beam and Makers Mark. While I'm going to be saving most of the things I learn for upcoming articles for my new position as a whiskey writer (I'm trying not to say publicly for who yet, ask me in private though and I'm happy to tell you), I'll be tweeting all the action live here.

One more thing. Here is my must eat/drink list while I'm in Kentucky. Am I missing anything?

Burgoo
Hot Brown
Fried Chicken
Mint Julep
Seelbach Cocktail

BOWMORE UNVEILS LIMITED EDITION ‘BOWMORE TEMPEST’

2009-09-07T22:45:00.000-07:00

Ooh, a new offering from Bowmore! I hope that this gets released in the US. The "Tempest" sounds absolutely delicious. I can't wait to try it.

Bowmore Single Malt whisky from the beautiful Scottish island of Islay will be revealing a new limited edition expression – unlike any other Bowmore Single Malt – Bowmore Tempest on the 14th September.

The long anticipated Bowmore Tempest is a small batch release of only 2,000 cases from Islay’s oldest distillery (established in 1779). As the name suggests, the taste of Bowmore Tempest really captures the rugged and stormy sea qualities that have been associated with its weather beaten Bowmore distillery.

For ten years these first fill Bourbon casks have lain in vaults just inches from the battering waves of Loch Indaal – the result is a whisky bright summer gold in colour. The nose is engulfed by earthy smoke and a sea salt brine. A little water brings out notes of crème brulée with orange blossom and butter cream.

At first on the palate there is a surprising little burst of citrus, some lemons and orange, then comes the distinct peaty character of Islay, with a taste of the neighbouring sea. The citrus returns at the end adding balance and complexity to the mouthfeel and the finish is long, lingering yet clean.

Just as Admiral Sir Francis Beaufort developed his original Beaufort scale to describe wind effects on sailing vessels, the Bowmore Beaufort scale graph plots the complexity of Bowmore Tempest, which has been balanced by nature.

Kirsteen Beeston, Bowmore Marketing Manager said: “We are so proud to reveal Bowmore Tempest. It’s a balanced yet complex dram that really captures the spirit of the distillery on Islay and the craftsmanship that has been applied to make this beautiful tasting single malt.”

Bottles of this special single malt will be priced at £39.99* from all leading whisky specialists and selected retailers.

For further information on Bowmore Single Malt Whisky please visit www.bowmore.co.uk

Barenjager in the rain

2009-09-07T17:39:00.000-07:00

I don't like particularly sweet liqueurs, to be honest, I prefer things that are dry dry dry. Barenjager though is just so incredibly well made with a pronounced honey-sweetness without being cloying, that I have to say that I'm really becoming a big fan. With this cold, gray, rainy Portland weather we've been experiencing this weekend, I've been nursing my cold with a nice tot of Barenjager mixed with some hot Earl Gray tea. Its perfect for the current weather and a spot on remedy for the end of a bad cold.

I'm thinking that Barenjager might just make a nice glaze in the kitchen too. I'll experiment and report back.

Benedictine Cocktail Competition!

2009-09-03T21:00:00.000-07:00

In commemoration of the 500th anniversary of its creation, BÉNÉDICTINE and Esquire are searching for the Alchemists of Our Age, mixologists who embody the spirit and innovation behind the creation of BÉNÉDICTINE.

Beginning in August 2009, bartenders are invited to stake their claim in history and lead the journey into the liqueur’s first millennium.

Renowned author and master mixologist, David Wondrich, will select the finalists and winner. Both will earn recognition in Esquire Magazine.

Recipes should be submitted to alchemists@nikecomm.com by September 8, 2009.

Some new contests and other news

2009-08-24T14:13:00.000-07:00

So I'm sitting here on a beautiful day, sipping a fantastic Rhum Clement Ti Punch in my hammock and enjoying a rather lazy day. I'm not sure that there is a rum drink more suited to a lazy day than the Ti Punch. Simple, easy and elegant and Rhum Clement is the perfect rhum agricole for this drink. Try one at home soon, you'll be quite happy that you did.

In other news, its come to my attention that Tabasco is now marketing a tequila. I know almost nothing about Tabasco tequila, but I have to admit, I'm slightly intrigued and perhaps a bit worried about how this might taste. I'll let you know if I ever get the opportunity to taste it.

Next up, I received some Black Box wine recently. I have to admit I was pretty skeptical about drinking New Zealand sauvignon blanc from a box and was actually planning on using it for cooking, but I poured myself a glass and I'm glad I did. I'm not going to tell you that this is world class wine. Its not. But its good table wine and perfectly acceptable for a weeknight dinner. I still prefer my wine in bottles, and I don't see it being a prejudice that I overcome soon, so I probably won't be buying this wine the next time I'm at the grocery store but I'm glad to have tried it.

The first contest up is a pretty easy one open to everybody. Martini & Rossi is celebrating the launch of their new Martini & Rossi Rose (I can't tell you how it is, I haven't had the chance to taste it). Long story short, you fill out a simple online form for the chance to win a NYC Spa vacation for you and 3 of your friends. The estimated retail value is over 8k and there are lots of 2nd and 3rd prize options as well. Hurry up though as the deadline for entry is the 31st of August. Enter at www.MartiniRose.com

Next up, one of my favorite liqueurs, Benedictine is celebrating its 500th anniversary. To celebrate, they David Wondrich choosing some new Benedictine creations for inclusion in stand alone cocktail guide and the grand prize is a personal stand alone profile in the March issue of Esquire magazine. I don't have a deadline on this one, but I always recommend hurrying up on these things. Your original Benedictine creations can be sent to alchemists@nikecomm.com Based on the info that I do have, this one looks to be industry only.

Finally, the Ultimate Cocktail for a Cure contest (open to both amateurs and pros) ends on the 31st. Make sure to get your submissions in and support this great cause.

Please excuse the link problems in the MixMo post

2009-08-11T10:27:00.001-07:00

I've double and triple checked and the links are correct. It appears to be a Blogger issue. I'll remove this post once I know that the links are working properly again.

Lance

MxMo XLI: Vodka is Your Friend — The Kingyo No Funi Cocktail

2009-08-10T22:27:00.001-07:00

Well, another MixMo is upon us and lets be honest, I’ve taken a lot of months off since I last participated. Why? I can blame some of it on getting ready to join the magic at Beaker & Flask, but that will only get me so far. To be honest, I’ve just had a pretty busy life recently. I’m back though, and, surprisingly, I’m participating in a MixMo focused on vodka. As our host Amelia, over at Felicia’s Speakeasy points out;

The theme of August 10th’s Mixology Monday is “Vodka is Your Friend.” The recent high profile bashings of vodka interspersed with a few weak “yeah, buts…” left me wondering, is vodka the axis of evil, our most dangerous enemy? While it may not be the life of the party, experts agree: Vodka’s obituary does not have to be written just yet....
Vodka also offers a Zen-like simplicity. Because it is relatively flavorless, using vodka as a base of a cocktail means you get to start with a blank chalkboard. Beginner’s mind. What flavor would you like to be today?

I don’t hate vodka. I really don’t. Vodka has a very long and respectable history. There are some great artisan vodkas on the market, Martin Ryan, Apia, and the cool milk and maple sugar vodkas from Vermont Spirits are all very unique and interesting spirits. Unfortunately, they tend to be the exception rather than the rule. My issue is probably more one of fatigue than it is of anything else. Vodka drinkers by and large are a pretty boring lot. I either get the businessman who wants a bone dry vodka martini shaken with blue cheese stuffed olives extra cold but with no ice chips floating in it (A- that’s not a martini buddy, that’s merely a double vodka up B- I don’t put dairy products in my martinis and you shouldn’t either and C- Shaken? Really?) or the guest who really wants to know if I take a lot of pride in my Cosmos and when I tell her that I take pride in all of the cocktails that I make, keeps turning the conversation back to Cosmos and wanting to know if it’s the best drink I make. For the record, I make a great Cosmo. Its kind of hard not to if you’ve made over 10,000 in your bartending career and even bothered to taste one or two, but its hardly a challenge and doesn’t spur the excitement that say, a sazerac order does from me. In fact, when I get bored, I’ll oftentimes ask people if they’d like to try a new juniper flavored vodka that’s just outstanding. I’ve got some great cocktails that they’ll love if they are up for it. I live for converting vodka drinkers to gin.

As for my personal tastes, I rarely if ever consume vodka. I keep the Holy Trinity of Ketel One, Grey Goose and Belvedere on hand for guests as I’ve found that as long as you have those three, your vodka drinkers will be happy. I drink about everything else, but vodka tends to collect dust around the house. That’s what makes this MixMo so interesting for me. Here is a product that I rarely ever use, and I wanted to look at vodka in a different way. Lets move on to the cocktail and I’ll expostulate on the ingredient list more afterward.

The Kingyo No Funi Cocktail

1 oz cocoa infused Ketel One vodka (more on this later)
½ oz Good Health Brand orange drinking vinegar
¼ oz Veev acai spirit
¼ oz Rum Jumbie
3 oz fresh squeezed orange juice
2 dashes Regan’s orange bitters
2 dashes Scrappy’s chocolate bitters
2 dashes Night Train bitters (more on this later too)

Build dry in a mixing glass, add ice, shake vigorously and strained into a stemmed cocktail glass. Garnish with an orange twist.

How to make cocoa infused Ketel One vodka

I’d love to take credit for this idea but I saw an article in the Sunday NY Times a few weeks back about a bartender in NYC who makes a cocoa infused tequila. What is nice about cocoa infusions are that they come out exceptionally dry which is nice as a base for cocktails. Try this recipe with bourbon too. To make cocoa infused vodka, simply take 1 cup of unsweetened cocoa (I think I used Scharffenberger) and add two 750 ml bottles of Ketel One vodka. Let steep for 72 hours, then filter through a double layer of coffee filters. This takes forever to filter through but I think you’ll like the results.

How to make Night Train bitters

1 bottle Night Train fortified wine (made by the fine people at E&J Gallo. You may have to hit skid row to find this stuff)
1 stick cinnamon
½ tsp wormwood
½ tsp orris root
½ tsp calamus root
½ tsp cassia bark
1 pinch of bayberries, crushed
1 star anise pod, crushed
1 pinch quassia

Add all ingredients to a jar, cover and keep in a cool dry place for at least 1 week. Strain out solids and bottle. Look for my Thunderbird bitters to come soon.

This cocktail actually came out very well. The fruitiness of the Rum Jumbie and the Veev are a nice counterpoint to the dry cocoa vodka. The addition of the three bitters each adds an important element, but I have to say, it’s the Night Train bitters that bring this whole thing together and provide balance and depth. While I probably won’t jump at the chance to make more vodka cocktails, I’m pretty happy with this month’s submission to MixMo and its good to be back.

Restraining orders and modified Palomas and other notes

2009-08-03T15:58:00.000-07:00

So I've been amiss in writing recently. Its more because of some weird personal things that have been going on than anything else. For the first time in my life, I appeared in court to ask a judge for a restraining order. In fact, its not even a regular restraining order but instead a Stalking Protective Order that I received against a perfect stranger. I don't want to go into much detail, this individual has already pushed himself into too much of my life as it is, but let me say that things were pretty scary for a while there. Anyway, things are finally starting to get back to normal after the last few weeks, so I'll be writing a lot more.

As for this heat, its been pretty brutal in Portland recently. I've taken to drinking a modified Paloma with Seco Herrerano instead of tequila as the base liquor. If you aren't familiar with Seco Herrerano, its the national drink of Panama, essentially a neutral cane spirit. It tastes almost exactly like vodka but with a bit of a distinctive cane sugar blast right at the end. Anyway, it works really well in a modified Paloma in this heat. Unless you live in New York or Miami, you probably won't find Seco Herrerano in your local liquor store which is really too bad. There is definitely a market for this product here in the US.

The Modified Paloma
2 oz Seco Herrerano
1 1/2 oz fresh squeezed grapefruit juice
1 1/2 oz club soda
lime wedge garnish

In a salt rimmed double rocks glass, add all ingredients. Add ice. Stir to mix, garnish with lime wedge.

I'm also thinking about gin a lot these days. I just found out yesterday that I have a recipe featured in Gary Regan's newest book, "The Bartenders Gin Compendium". I have to say, I cannot wait to get my hands on a copy.

In other gin news, my old friend Jason Neu from Milwaukee is now consulting for Great Lakes Distillery. Their Rehorst gin sounds very interesting, what with sweet basil and Wisconsin ginseng in the botanical mix. They also have some interesting brandies and even a Pumpkin bierschnapps. An absinthe is in the works too. Perhaps I'm overdue for a trip out to the Midwest for some spirits tasting.

I've also just received some Port of Barcelona gin from the same people who make Obsello absinthe. It may take me a little while to open it though, I'm waiting for this heat to break before I do too much serious tasting and evaluating.

Finally, two other cool things are going on in my life. Next month, I'm headed to Kentucky for the Kentucky Bourbon Festiva. I cannot tell you how excited I am by the opportunity to go to Kentucky and tour some of the great distilleries there. Also, while I probably shouldn't say whom I'll be working for, I think its safe to say that I'm going to be the resident whiskey writer for a pretty major website. Once that really starts to roll, I'm going to have to drop whiskey related posts off of this site and focus on everything else instead. Lastly, I also just picked up about 10 American whiskies that were released right after the repeal of Prohibition. Once I get everything set up and going on the new website, look for my upcoming reviews of these whiskies. I've got a lot of long lost brands and some American classics, including some George Dickel from 1937. It should be pretty interesting.

se

Changes

2009-07-13T12:05:00.000-07:00

Looking back, last week was a pretty interesting week. My time at Beaker and Flask seemed to just rush by, and the more time that I spend there the more I realize just how lucky I am to be working with such great people. If you haven't stopped in yet, I'm there Mondays and Tuesdays at 727 SE Washington (the corner of 7th and Sandy).

In other news, I'm no longer with 50 Plates. I truly enjoyed my time there and I'm really going to miss that barstaff, but when Andrew Finkelman moved on, I think it signaled a different direction in the bar program. It was actually rather nice to have a rare weekend off to myself, and now I'm well rested and ready for a busy night at Beaker. I wish the whole team at 50 Plates continued success and I'll probably still be in that bar quite a bit, but as a patron rather than a bartender.

Finally, I'm rather excited to announce that I'm actually going to have the opportunity to work with my good friend Andrew Finkelman again, at his new venture, Branch. Branch is going in where the Alberta Street Oyster Bar used to be and is going to be a "whiskey tavern" for lack of a better description. Given Andrew's knowledge and love for whiskey, this is going to be a fun adventure for me and I'm really looking forward to being an all-East side bartender. I'm not sure about what nights I'll be there, and to be honest, I'm only going to be playing a minor supporting role to Andrew behind the bar, but its an exciting opportunity nonetheless. Look for it to open in the very near future.

Today, I was walking my dog Huck, and I wandered past the old Bodega space at 1325 NE Fremont. There is an OLCC posting in the window for "Free House Bar Llc". My curiosity is piqued, and I could really use a decent bar within walking distance of my house. As it is, all of my current options are either sans hard liquor (County Cork) or really bad. I always liked the Bodega space and hope that this new place does well.

A Quick Update

2009-07-09T10:02:00.000-07:00

Sorry for the delay in posting. Beaker and Flask is now up and running, and thats definitely impacted my writing schedule somewhat. I do have to say that I am incredibly lucky to be working with Kevin Ludwig, Tim Davey, Elizabeth Markham and Doug Paquin behind the bar and Ben Bettinger in the kitchen. Its humbling to work with so much talent, and not only are they all great restaurant people, they are great people as well. If you haven't been in yet stop in soon and say hi.

In other news;

I'm working on some beer based cocktails for Beaker. One thought is to cocktailize (is that a word?) one of my favorite drinks in Mexico, the Michelada. Right now, I'm infusing some chipotle peppers into 1800 Silver Select Tequila to use as a base. It should be ready in a day or two.

I'm falling madly in love with Laphroaig. Now that I've tasted my way through the 10 year, 15 year, Quarter Cask and 25 year offerings, I think top to bottom that this might be the strongest offering of single malts by any one distillery. All are delicious, but what is really interesting to me is that each offering is definitely Laphroaig but has a unique character all its own. I hate to pick my favorite, but the Quarter Cask is the one I'm really into for the moment. I'll be putting up the results of the side by side tasting that my research assistant (and favorite father in law) Wayne and I did soon. Oh, and the 25 year Laphroaig is simply amazing. If you get a chance to taste the 25, don't pass it up.

In the past, if you'd asked me my favorite Highland malt, I might have told you Highland Park. Its always a tough decision, and there are so many great Highland malts that choosing one might be a bit ridiculous anyway, but now I've sampled Ardmore and its a big, smoky, well balanced single malt that will always have a spot in my liquor cabinet. Speaking of my liquor cabinet, things are running almost exclusively to brown liquors these days. I still have a bit of gin, but I'm acquiring bourbons, scotch, rye, rums and tequilas at a much faster pace.

I also have recently acquired some Balblair. I'm quite excited about trying this single malt, but probably won't get the opportunity until Sunday. As it is, I'm a big fan of everything that I've had from Gordon and Macphail so I'm looking forward to this offering.

I've got quite a bit on rum coming soon too. I recently tasted the Tommy Bahama lineup. I liked the White Sun as a mixed drink (I was fond of it and ginger ale) and the Golden Sun is also on the market.

I recently received two minis of Mt. Gay Extra Old rum. To be honest, when I review a product, I find it a bit hard to review a small sample as I like to drink a product neat, on the rocks, mix it in cocktails, etc. That said, I really got into the Mt. Gay Extra Old rum, to the point where I went out and purchased a full bottle the same day. I really enjoy it neat, but it mixes well and its a great value for the quality of the rum you get. This is clearly one of the best rums on the market and the entire Mount Gay lineup is an excellent choice for your summertime rum drinks.

Also quite enjoyable is Cruzan Rum. From St. Croix in the U.S. Virgin Islands, the Cruzan range offers up everything from an aged white rum to single barrel offerings to their unique Blackstrap rum which we feature in one of Beaker's current cocktails, the Boston Massacre. I think its the 5 column distillation that makes these rums so unique and flavorful. The Cruzan range of rums may be the best value on the market for in terms of cost to quality and the entire range of Cruzan rums are excellent.

Most recently, I've discovered Ron Abuelo Anejo rum. While Mount Gay is a Barbados rum, Ron Abuelo is made in Panama and its a mellow, smooth rum that both mixes well and works quite well sipped on its own. I'm quite eager to try some of the other offerings from Ron Abuelo including their 7 Anos, Seco Herranao and Rum Jumbie.

Lastly, Tim Davey at Beaker has turned me on to Flor De Cana's 4 year Extra Dry rum, an amazing Nicaraguan product that has a very pronounced vanilla and caramel profile. We feature it in some of our signature rum drinks at Beaker and I'm consistently amazed at how well it mixes.

Well, I've written a bit more than I intended but I guess that's better than nothing. Hang in there with me because I have a lot coming over the next few weeks.

Crispin Cider Cocktail Contest

2009-06-18T16:27:00.000-07:00

This one ends at midnight on Fathers Day so be quick about it!

The Crispin Cider Company of Minneapolis is inviting aspirant and expert mixologists and hard cider fans to create the next great Crispin cocktail. The clean-finishing, natural apple flavor of Crispin plays well with almost anything — the possibilities are both numerous and refreshingly delicious.

Summer’s around the corner, so we’re particularly looking for refreshing cocktails that complement either a backyard BBQ or a sophisticated restaurant meal.
Enter in one or both of the following categories:
Lazy Bartender — The most creative two-pour cocktail. That means Crispin + one other beverage + serving suggestion + an optional garnish.
Creative Mixology — Anything goes.
The winner of each category receives a $75 gift certificate to MGM Liquor stores. Two runners up will receive Crispin Gift Bags.
Submit up to two recipes for the next great Crispin cocktail by midnight Sunday, June 21 to: contest@heavytable.com.
Rules And Other Details:
Heavy Table will publish the two winning entries and the two runners-up.
Cocktails should have a name, a list of ingredients and garnishes, instructions for how to prepare the drink, and clearly defined measurements — either a ratio, or shots / teaspoons / tablespoons / jiggers / etc.
Attach a photo of your cocktail if you wish; it’s not a requirement. Photos may be published if the submitted cocktail wins a prize.
Specify whether you’re using Crispin Original, Brut, Light, or some kind of mixture.
The contest runs from today (May 26) until midnight Sunday, June 21.
A winner will be announced in early July.
Crispin Cider Company & Heavy Table staffers are not eligible

Naked Grouse Blended Scotch Debuts

2009-06-18T15:59:00.000-07:00

In Minneapolis of all places. Has anyone tasted Naked Grouse? I'm dying to, as I like the Famous Grouse quite a bit. And to be honest, with a name like Naked Grouse, I think you are in the same territory as Sheep Dip, Pig's Nose and Monkey Shoulder (another one I'd love to try someday) with a distinctive name thats rather unusual. I understand that Naked Grouse is aimed at the Johnnie Walker Black segment of the market, the upscale blended scotch drinkers. I'm intrigued if nothing else... Best of luck to them.

Win the Ultimate ManCave with 1800 Tequila

2009-06-18T14:36:00.001-07:00

Ok, I don't usually shill for contests, but two have come to my attention that are pretty cool. First off, 1800 Silver Select Tequila has a very easy and cool contest to win $10,000 to outfit your ultimate ManCave. Imagine, 10k to buy a great stereo system, big screen tv, game system, big couches and a nice supply of 1800 Tequila. I already entered, it just takes a minute and you can find the entry screen here.

Dear Dalmore

2009-06-18T14:05:00.000-07:00

To my friends at the Dalmore,

Please forgive me for listing the price of the Dalmore 1263 King Alexander III (not the easiest name btw) as $250 rather than the correct price of $200. The fact that I did this twice leads me to believe that perhaps the fault is not my own and in fact that you are selling a great whisky too cheaply. Perhaps I am wrong. Feel free to send some more and I will very happily go about retasting this beautiful dram in an attempt to make a final determination as to what I think the proper price point should be. As it is, I will be tearing the house apart, rooting for spare change in between the seats of the couch, raiding my rainy day fund, and offering to mow the neighbors yards in an attempt to acquire enough funds to buy as much of this fine spirit as I can before you come to your senses and raise the price point of your whisky.

Your friend,

Lance

Fathers Day Gift Guide- Luxury Spirits

2009-06-15T20:57:00.000-07:00

Its been a tough year for most people. Your fathers 401k probably tanked like everyone elses, but he has less time to make it up before retirement. Or maybe he is upside down in his mortgage because of the mess that it. Whatever it is, there are times in life when a truly great spirit or wine will let him know just how much you care about him. After all, he probably coached your little league team, taught you how to drive a car and might have just put you through college as well. Isn't he worth it? With this Fathers Day approaching quickly, here are my favorite luxury spirits and wines. I've personally tasted each of these, and any of these would make a wonderful gift. As I'm focusing on luxury spirits and wines right now, I'm only looking at products that have a retail cost of $100 or more. I'll be covering more affordable options later this week.

Cognac & Cognac Based Spirits

Hennessy Richard Hennessy (approximately $2000) is perhaps the finest cognac made. A blend of over 100 eaux de vie, Richard Hennessy shows the complexity, rancio and staggeringly long finish to be expected from a cognac of this provenance. Can't afford $2000 for Dad? Try the Hennessy Paradis (around $500) or XO (around $125) for excellent luxury cognacs at a more affordable price point. Both are excellent cognacs, the Paradis in particular is one of my favorites.

Remy Martin Louis XIII (about $1700) is another top tier cognac. I get a lot of leather and tobacco notes with this spirit, and, perhaps a shade more spice than the offerings from Hennessy. Remy XO also offers bang for the buck with a $150 price tag for one of the finest XO cognacs in existence.

Martell L'Or (approximately $1200) may be the best value among top tier cognacs, offering a wonderfully intense and long finishing spirit for the price. Martell XO (approx $140) also makes a wonderful gift for the Father who enjoys good cognac.

Grand Marnier Cuvee Du Centenaire (approx $135) is a wonderful after dinner accompaniment with candied orange and tea spices on the finish, but even more impressive is the Cuvee Du Cent Cinquantenaire (approx $225). The Cuvee Du Cent Cinquantenaire is one of my favorite spirits of any sort. Outstanding cognac mixed with the finest oranges from Haiti, the finish on this lasts 15 minutes plus. Perhaps the best value in the spirits world today.

Tequila

Partida Elegante (approx $340) is an outstanding extra anejo tequila. This is perfect just being sipped neat and one of the greatest tequilas ever produced.

Don Julio Tequila Real (approx $320) is another outstanding extra anejo tequila. This spirit comes in a beautiful bottle that is a work of art both inside and out. Father who enjoy good tequila shouldn't be denied the opportunity to try this one.

North American Whiskies

Hirsch 22 yo Rye Whiskey- (approx $120) My second favorite rye whiskey, this is a memorable and delicious rye whiskey. Hard to find, but worth the effort.

Pappy Van Winkle 's Family Reserve 20 and 23 year ($200+ if you can find them)- All I can say is that if your Father likes American whiskeys and you come across a bottle of this, jump on it. Extremely rare but I've tasted both offerings and they are simply incredible.

Canadian Club 30 year (approx $250) is simply one of the best spirits I've ever tasted. The finest example of Canadian whisky in existence.

Single Malt Whiskies

Suntory Yamazaki 18 year old (approx $120) is an oustanding introduction to the world of Japanese single malts and a delicious dram that will be appreciated this Fathers Day.

The Dalmore King Alexander III (approx $200)- Master Distiller Richard Paterson's masterpiece, finished in a variety of woods, this is a heady and rich single malt.

Ardmore 30 year ($450)- This and the CC 30 rank as the two finest whiskies I've ever tasted. Brilliant.

Macallan 1841 (approx $200) is an excellent dram and an interesting piece of history. Light and silky, with orange and pear notes, this might be the perfect gift for Fathers interested in the evolution of single malts.

Balvenie 25 year old (approx $400) is a wonderfully honeyed dram and a fine example of one of the better Highlands malts.

Highland Park 25 (approx $250) is another Highland malt that I just adore. Complex, with apricot, currants and some smoke to it, this has a wonderfully long finish and is a great nightcap.

While I am sure there are many other luxury brands out there that deserve consideration, this represents a few of the better brands that I've tasted and enjoy. I should perhaps add Ardbeg Airh Nam Beist,Glenmorangie Signet, Johnnie Walker Blue and Dewars Signature as well, but time and space constraints are preventing me (lets just note that I enjoy all four). Any of these brands would make a very special gift this Fathers Day, and I hope that this luxury guide makes some of your purchasing decisions easier.

The Whiskies I'm Drinking Right Now

2009-06-15T12:45:00.000-07:00

Of course, not all at once, but here is what I'm enjoying right now. To be completely honest, I've been on more of a single malt scotch and Canadian whisky run recently although I love my bourbon. Here is what is getting consumed in my liquor cabinet right now. This is not a complete listing of my whiskies, just the ones that I'm into for the moment.

Irish Whiskey
Michael Collin's Single Malt- All I can say is WOW. I really enjoy this with just a single cube of ice while I'm waiting for the bbq to heat up. I get a lot of honeysuckle out of this whiskey which just seems to match perfectly with a warm spring evening.

Kilbeggan- I want to thank Siobhan over at Imbibe Magazine for this recommendation. A beautiful example of a blended Irish whiskey for an exceptional price.

Redbreast Pot Still 12 year- Delicious stuff, I'm rationing this out pretty slowly as I'm afraid I'll run through it too quickly.

Canadian Whisky

Canadian Club- Much better than I remember it being. Perfect for mixing.

Canadian Club 12- More complex than the standard CC offering, I've started using this for some Manhattans.

Canadian Club 30 year- What can I say? One of the world's greatest spirits.

Crown Royal Special Reserve- As far as I'm concerned, this is the best offering from Crown Royal. Delicious.

Blended Scotch

Black Bottle- All the single malts of Islay in a blend? Consider me sold.

Dewars 12 year- An excellent blended scotch, especially considering the price. I'd really like to get my hands on a bottle of Aberfeldy, the single malt at the heart of Dewars to see what its like on its own.

Johnnie Walker Blue Label- I don't drink it often, but its terrific. And no, I won't share. This is my private stash.

Single Malts

Suntory Yamazaki 18- I'm truly amazed by the quality of this single malt. It has me ready to explore Japanese single malts much more in depth. One of my favorite drams.

Arran Single Barrel Bourbon Cask Finish- A very appealing dram from Scotland's newest distillery. I'm excited about Arran's future.

The entire Ardbeg line (except Supernova)- I have tried and tried but have yet to get my hands on the Supernova. As it is, Ardbeg is my favorite distillery in Scotland and top to bottom, I love all of their offerings.

Caol Ila 12 year- Another of my favorites, rather light for an Islay malt, but I just love the pepperiness on the palate. I love a bit of Caol Ila with food.

Laphroaig- Not for the faint of heart, a dram of Laphroaig is a perfect way to warm up after one of Portland's gray drizzly days. I'm dying to try their 25 year old release.

Ardmore 30 year- Amazing. Thats all I can say. I was worried that the wood might be too overpowering after 30 years, but this is simply one of the best spirits around. Worth every penny of its $450 price tag. Well balanced, complex and with a wonderfully creamy mouthfeel, I feel lucky to have this in the house.

The Dalmore 1263 King Alexander- A very sherried single malt. this is a rich unctuous dram thats perfect for an after dinner celebration. Don't be put off by its $200 price tag, you get what you pay for with this dram.

Highland Park 12 and 18- Highland Park is one of my favorite distilleries in Scotland. Have they ever produced even an average dram? Beautiful well balanced single malts.

Springbank 15- Another of my absolute favorites, this is an incredible single malt.

American Bourbons and Whiskies

George Dickel- Tennessee's best, this is a great session whiskey. Full of vanilla and caramel.

Hirsch 20 year- A special whiskey best savored with just a touch of water to open it up.

Buffalo Trace- Basically my house bourbon. I'm never out of Trace. Ever.

Four Roses- Another of my favorite bourbons, I'm particularly fond of their single barrel offering.

Bulleit bourbon- I love the rye content of this bourbon, it provides a wonderful spiciness that is very food friendly.

Rittenhouse rye- The 100 proof bottled in bond is my absolute favorite whiskey for making Manhattans. I've always got Rittenhouse in stock.

Stranahan's Colorado Whiskey- What happens when you cross a single malt with bourbon? Stranahan's I guess. Possibly the most unique American whiskey on the market. I absolutely love Stranahan's.

I know this may look like quite a lot of whiskies for me to be enjoying right now, but remember, I am a working bartender, so I regularly sample new whiskies not only for my own edification but also to help my guests find the right spirit for them. I'm also a whiskey afficionado. If I could only choose one spirit to drink for the rest of my life, it would be whiskey. All spirits have their charms, but for me, whiskey reigns supreme.

Quick and easy vegetable soup recipe

2009-06-11T11:19:00.001-07:00

This is a really easy vegetable soup recipe that works well on a weeknight by itself or with a little salad. I like this one too because this soup tastes even better the next day. Budget an hour to make this from prep to table, but it requires very little actual effort.

Quick & Easy Vegetable Soup
Ingredients
4 tablespoons olive oil
3 chopped leeks, white part only
2 tablespoons minced garlic
salt
2 carrots chopped into rounds
2 diced russet potatoes
1 head broccoli, chopped
2 quarts chicken broth
2 14.5 oz cans, Hunts Fire Roasted Tomatoes (diced)
1 can corn, drained
freshly ground black pepper
chopped fresh parsley leaves (about ¼ c)
2 teaspoons lemon juice

Directions
Heat the olive oil in large stockpot over medium-low heat. Add the leeks, garlic, and salt and sweat for 7 to 8 minutes. Add the carrots, potatoes, and broccoli and cook for 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn, and pepper. Return to a simmer. Reduce the heat to low, cover, and cook until the vegetables are tender, approximately 25 minutes. Remove from heat and add the parsley and lemon juice. Add salt if needed.Serve immediately.

Fathers Day Gift Guide- Absinthe

2009-06-04T11:21:00.000-07:00

Father's Day is approaching quickly this month (the 21st for those of you not paying attention), and this year, more than ever, its important to show Dad just how much he means to you.

While I am going to be covering a lot of products in the next few weeks (gin, vodka, rum,tequila, bourbon, scotch etc), I decided to start with a rather unusual spirit, absinthe. While some people do like to enjoy absinthe on its own, I much prefer to use absinthe as an ingredient in cocktails. It plays much the same role as bitters do in a cocktail, it can provide structure and balance if used correctly. Now, absinthes aren't cheap. You aren't going to be able to buy a $20 absinthe, most run in the $60-$90 range, but a little goes a long way.

May I suggest that this year, perhaps more than any other, its time to dig a little deeper for Fathers Day. Its been a rough year and a luxury spirit that Dad can sip and savor will say more to him this year than at any other time. Isn't he worth it? There are some great values out there in the luxury spirits category (Canadian Club 30 and Ardmore 30 both come to mind) and a luxury spirit can provide some comfort and reassurance during these challenging times.

Marteau absinthe ($85) contains both petite and grand wormwood (a true rarity) and is a collaboration between Gwydion Stone and House Spirits. In my opinion, this is the most authentic and well made absinthe made in the United States. It is a great product and one of the few that I recommend for drinking traditionally.

Kubler absinthe ($62)is another of my favorites. Swiss made, this absinthe was scored the best tasting absinthe in a blind tasting of absinthes by the New York Times. A wonderful product, this mixes exceptionally well and is also good on its own.

Trillium absinthe ($60) is a great choice for mixing or sipping. At 50 Plates, Trillium is our house absinthe and gets used in everything from Corpse Reviver #2s to Sazeracs.

Leopold Brothers absinthe ($75) is a delicious absinthe that I was lucky enough to have the opportunity to taste while I was in Vail Colorado for the Grand Marnier/Navan Mixology Summit.

Mata Hari absinthe ($50) from Austria bills itself as the "mixable absinthe" and I completely agree. Slightly rough when taken on its own, Mata Hari charms when used in cocktails. That very roughness adds complexity and depth to cocktails, something that I was quite surprised to taste.

Next up is vodka, and I'll have a whole range of spirit recommendations for Fathers Day this year. Just remember, this is the year to really show Dad just how much he means to you and a luxury spirit is the perfect gift this year.

Update- Fathers Day Gift Guides, Good Books and Other Stuff

2009-05-13T18:08:00.000-07:00

I haven't been keeping this up like I should. That said, I've got a number of things to cover, so please bear with me. Those of you that know me well know that I do more of my blogging over at www.MySpeedRail.com these days. Its a great site and I'm proud to be associated with it. Hopefully, I'll have a pretty big announcement soon, one that will really be exciting. As it is, lets get to the things I need to cover.

Books

I've been lucky enough to receive some new books that are really outstanding. All of these deserve a place on your bookshelf.

Matt Skinner's book, "Heard it Through the Grapevine: The things you should know to enjoy wine" is easily one of the best books on wine that I've had the pleasure to read. While Skinner focuses on the novice wine drinker, making terms and pairings simple, even a real cork dork will find value in this book. Its an easy read, broken down into short chapters on everything from buying wine at auctions to what to do if you break a cork. Personally, I think it should be required reading for every server in America, its chock full of good useful information and leaves out all of the pretense that can make wine books intimidating for some. Highly Recommended

Kathy Casey's new book, "Sips and Apps" is the best cocktail book released this year. While I only knew Kathy Casey through her partnership with Ryan Magarian, in this book, Casey demonstrates that her talent for creating original, unique and cutting edge cocktails is second to none. From the Pear Thyme Fizz to the Grapefruit Negroni, Kathy Casey's cocktails are winners. Even better for those who enjoy entertaining at home, Casey also offers great recipes and recommendations for appetizers. I tried my hand at the Chipotle Deviled Eggs and not only are they easy, but they are incredibly delicious. Highly Recommended

When I received an advance copy of Teresa Marie Howes "Skinnytinis: All the Fun for Half the Calories" I almost threw it away. I'm glad I didn't. While this isn't a book for everyone, there are plenty of people in America who enjoy a nice cocktail but are also concious of their weight. Skinnytinis offers solutions for both home entertaining ( a Spanish martini at 126 calories anyone?) as well as options to order at your local watering hole ( a vodka tonic is only 131 calories). Beautifully photographed, and containing great advice on how to slice calorie counts off of cocktails, Skinnytinis is a very well done book. Highly Recommended.

Booze
Things I've been drinking & enjoying recently

When was the last time you tried Canadian Club? While I frequently rave about the Canadian Club 30 year (the finest Canadian whisky ever made), I've recently been revisiting the entire lineup of offerings from Canadian Club and I'm impressed. The 12 year is amazingly delicious and the 10 year is a steal. These are great whiskies that deserve more attention.

Michael Collins Single Malt Irish Whiskey has a unique peatiness and deep chocolate flavor that has made it one of my favorite Irish whiskeys. Usually I drink Irish whiskey as a session whiskey, but this single malt holds its own and makes a perfect end to a good day. Now, instead of automatically choosing a good Scotch Single Malt, I find myself reaching more and more for the Collins Single Malt.

Zipang Sparkling Sake just rocks. I really enjoy this product and its extremely versatile in cocktails. I also love the packaging, nothing goes to waste with their small bottles. I really wish Tanuki carried this and some good soju, I'd be in heaven if they did.

I'm not much of a vodka guy. In fact, I honestly find it rather boring. That said, Oval is a nice smooth vodka that impressed me. It would make a wonderful martini.

I've also recently tasted a couple of new vodkas from Three Olives. I've always thought that the flavors offered by Three Olives were more interesting than most of the other offerings available from other vodka producers. Even so, I probably dislike flavored vodkas more than plain vodka. While the Grape flavor didn't do a whole lot for me (I do understand that its the hot new mixer with Red Bull though), I was impressed with the Cherry vodka. Mix it with some organic cherry juice, a bit of lemon, some simple syrup and just a drop of Zwack and it makes a deliciously mouthwatering cocktail.

On the tequila front, Tequila Ocho is a delicious blanco, something I thought I might never say. I'm more of a reposado man myself, but Tequila Ocho is really first rate. I created this cocktail in honor of both Tequila Ocho and a former Oregon State star wide receiver.

The Ocho Cinco Cocktail
1 1/2 oz Tequila Ocho blanco tequila
1 oz Aperol
2 oz grapefruit juice
tonic water to top

In a collins glass, add all ingredients except tonic. Add ice, top with tonic and stir briefly to incorporate ingredients.

Fathers Day Gift Guides
This year, I'll be doing a variety of Fathers Day Gift Guides as we approach June 21st. I'll focus on Rum one post, Bourbon on another, Scotch on yet another and work my way through the spirits world offering a variety of options for all budgets. Also, I'll be focusing on some good cocktail and food gifts for Dad this year. Keep your reader pointed here, these are going to be good.

Taste of the Nation Portland- Read this to win tickets!

2009-04-16T20:13:00.000-07:00

Taste of the Nation is almost upon us people! The premier event to fight hunger happens on the 27th of this month at Luxe Autohaus, 410 NE 17th Ave here in Portland. There are three tiers of tickets available, the Luxe entrance ($200) which gets you in the door at 5pm, the VIP ($125) which allows entrance at 5:30pm and general admission ($75) which will let you in with everyone else at 6:30pm. Having been several times before, may I strongly recommend either the Luxe or VIP tickets, the hour extra makes all the difference in being able to sample the food, wine and cocktails that you really want before the lines start to get heavy.

As you know, this blog focuses primarily on spirits and cocktails, with the occasional food subject thrown in as well. This year, I've got 2 general admission tickets for some lucky readers of this blog. Please, be in the Portland Oregon vicinity if you'd like to be considered for these tickets. I've arranged for the winners tickets to be left at the door for them, so you can just show up on the 27th and enjoy the festivities. Now, on to the contest (and make sure not to miss the contest for a great package of pastas from Garofalo pasta on the Pasta Memories post too). Since Taste of the Nation exhibits the best of Portland's food, wine and cocktails, I thought it would be fun to see who has had the worst food, wine or cocktail experience in Portland. Now, in the interest of being polite, please don't name the names of the guilty, just simply post a comment to this thread with your worst food, wine or cocktail experience here in Portland. On Thursday the 23rd, I'll review all of your horror stories and choose one of you as the lucky winner of 2 general admission tickets to Taste of the Nation. Easy enough right? Well, good luck!

A few things that should be highlights of this years Taste of the Nation. First off, Mix Magazine and Lucy Brennan are hosting an hourly Mixology Station hosted by several bartenders who will be available to teach you drinks with several premium spirits. Right now, this is what the lineup is looking like;

Jason Boyok from Mint/820 - Herradura tequila
Leslie Bucher from North 45 - Jack Daniels
Kristin Strother from Saucebox - Aviation gin
Sean Skvarka from Departure - Finlandia vodka

In addition, the following wineries will be pouring at the event;

Adelsheim Vineyard
Amity Vineyards
Apolloni Vineyards
Argyle Winery
Belle Pente Vineyard
Boedecker Cellars
Cara Bella Winery
Carlo & Julian Winery
Cooper Mountain Vineyards
Elemental Cellars
Elk Cove Vineyards
Evesham Wood
Foris Vineyards Winery
La Bete Wines
Lange Estate Winery and Vineyards
Left Coast Cellars
Oak Knoll Winery
Redhawk Winery
SakeOne
Torii Mor Winery
Willamette Valley Vineyards
Witness Tree Vineyard
Youngberg Hill Vineyards
Young's Columbia Distributing will also be pouring wines.

Beers being poured will be provided by;

Captured By Porches Brewery
Double Mountain
Full Sail Brewing
Sierra Nevada

And Caffe Umbria will be handling nonacoholic libations this year.

As for restaurants, the following establishments will be serving up some of their signature creations this year;

Al Forno Ferruzza
Sicilian-style Pizza including New Haven White Clam and Margarita; Stromboli; Scarpetta Â - local seasonal heirloom vegetables seasoned and prepared in the traditional Sicilian style

Alberta Street Oyster Bar & Grill

Andina
Causitas Moradas y Solteritos - Traditional Peruvian preparation of fresh lime flavored potatoes with savory fillings: purple potatoes with shredded chicken and ajÃ amarillo; yellow potatoes with garden fresh vegetables

Autentica
Mole Guerrerense - Autentica’s homemade Mole sauce with 8 kinds of peppers and nuts, served with white rice

Baker & Spice
Vanilla and Chocolate Shortbread; Rhubarb Danish

Bay 13
Dungeness Crab on Endive

Biwa

Bread & Ink Café
Belgian Sugar Waffles with Bacon, Brie and Basil

Caprial’s Bistro
Pecan Blondies Layered with Chocolate Mousse and Topped with Sugar Honeycomb

Celilo Restaurant and Bar
House Charcuterie, Smoked Fish and Vegetable Terrine on Lavash Crackers

Charlie’s Produce

Clarklewis
Grilled Monterey Bay Calamari Salad with Poached Kingfisher Potatoes, Castelvetrano Olives, Wild Greens and Piment d’Espelette Oil

The Country Cat
Pulled Smoked Duck Legs on Mushroom Crackers with Mascarpone Cream Fava Beans

Cupcake Jones
Downtown Cupcake Brown - Miniature devil’s food cupcakes topped with fudge frosting

Davis Street Tavern
Seared Muscovy Duck Breast with Apricot Chutney on Brioche

East India Company
Crispy Baby Vegetable Samosas with Mango Ginger Chutney

Eleni’s Estiatorio / Philoxenia
Lahano Salata - Thinly sliced cabbage, shaved fennel and toasted almonds; tossed with olive oil, fresh lemon juice and smoked paprika

Fenouil
Salmon Tartare with Absinthe and Crème Fraiche Hazelnut Macaroons

Firehouse
Grilled Rosemary Lamb Sausage with Baby Field Greens

Garden State
Frittelle Siciliano - an assortment of Sicilian street fritters

Higgins
Higgins Pig and Pickles

La Calaca Comelona

Lauro Kitchen
Grilled Asparagus Salad with Hazelnut Tangerine Vinaigrette

New Seasons Market
Linda Brand Crab and Bay Shrimp Salad on Endive; Local Artisan Cheeses

Noble Rot
House-made Charcuterie and Dessert Wine

Nostrana
Cannellini Beans with Olive Oil Poached Albacore Tuna

Nuestra Cocina
Chicharron con Salsa Verde - fried pork rinds with a jalapeno salsa; and Tostadas de Salpicon Â chilled beef salad on a tostada with radishes, cucumber, cilantro, lime and chile

Paley’s Place Bistro & Bar
Carrot Cake Cupcakes with Cream Cheese Frosting and Double Chocolate Cupcakes

Pazzo Ristorante
Fig Bellinis; Cold-Smoked Marlin-Wrapped Asparagus

Por Que No

Ristorante Fratelli
Chocolate Blini with House-made Wild Boar Bacon, served with Citrus Marmalade or Huckleberry Mousse

Roux
Boudin Blanc Corn Dogs with Spicy Creole Mustard Sauce

Ruby Jewel
An Assortment of Miniature Ice Cream Sandwiches

Russell Street BBQ
Barbecue Babyback Pork Ribs from Carlton Farms; Frito™ Pie Shooters

Ruth’s Chris Steak House
Filet Mignon - The most tender cut of Prime beef, cut generously and broiled expertly to a melt in your mouth tenderness

Saint Cupcake
Hundreds of Really Cute Cupcakes

Simpatica
Mussels Rellenos with Chorizo - Baked stuffed mussels with fennel, parsley, chorizo and toasted bread crumbs

Southpark
Escabeche with Bay Scallops or Prawns; Miniature Lemon Tarts

Tastebud Farm

Vindalho
Spring Vegetable Pakoras, Grilled Naan Bread and Seasonal Chutneys

Wildwood
Chilled Asparagus Soup with Lemon and Crème Fraiche

There are also going to be some food carts featured as well. A cool, very Portland thing. Off the top of my head, the Asparagus Soup at Wildwood, the Chicharron from Nuestra Cocina and the Calamari salad from Clarklewis are high on my list of spots to hit first.

Remember, 100% of the price of your ticket goes to fight hunger. This is a great event and an even better benefit. And I haven't even mentioned the charity auction which usually features out of this world items. I'll be there on the 27th, I hope to see those of you local to Portland there too.

Pasta Memories

2009-04-15T01:02:00.000-07:00

For those of you who don't know, I've recently been through a fairly major, and unexpected life change. While I think that in the end everything will work out for the best, to be frank, sometimes my external optimism is a bit forced. There are times that I get down, and some days it can be tough to act like nothing is bothering me. However, having a suddently large amount of free time on my hands also has some advantages. For me, food can carry some very strong memories associated with it, it can provide me a kind of psychic comfort that nothing else provides. Pasta is especially powerful for me. Some of my earliest memories are from my parents taking me to Modesto Lanzoni's in San Francisco's Ghiradelli Square (where the Sharper Image stands today). While I couldn't describe a single dish that I ate there during my childhood, all of my memories of that restaurant are warm and comforting. I remember the waitstaff being very friendly and accomodating to me, and the food being wonderful.

Pasta also reminds me of my late sister. I don't talk about my sister much unless you are someone that I really trust, even though she passed in 2000, it seems like yesterday. Thats not really germane to this post though. What is germane, is that my sister loved pasta like no one I've ever met. I enjoy pasta, and occasionally I love a good pasta dish, but my sister loved and craved pasta at a level that I just don't personally experience. It was always easy to figure out what my sister would eat when the family went out to dinner, whatever pasta was on the menu was what she would order. The only time that became complicated would be if we went to an Italian restaurant, then, all bets were off. While I really like good pasta, it seems that it is getting harder and harder to get good pasta when I go out, so I usually make pasta at home. However, once in a blue moon, I'll have a great plate of pasta and it always triggers fond memories of my sister. Usually I start to think about how I should turn her on to whatever I'm eating before reality sets in again, and I cherish those moments when I think of my sister that way.

Lastly, pasta reminds me of my wife and family. I find particular comfort in a plate of spaghetti cacio y pepe, the first thing I shared with my wife when we arrived in Rome. Cold, tired and hungry, it was the perfect introduction to the delights of Roman cooking and we must have eaten cacio y pepe every day when we were in Rome. Its also simple and delicious, all you need is good quality pasta, a pepper grinder and some cheese. When combined though, this pretty simple trio becomes something greater than the sum of its parts, in my opinion, perfection on a plate.

What kind of memories does pasta trigger for you? Do you have any family traditions involving pasta dishes or any special stories with pasta? If so, leave me your best stories in the comments section, and, in a bit, I'll select one of you to receive some great pasta from my favorite pastamaker, Garofalo. Trust me, this will be worth your time. Oh, and I know what I'm having for dinner tonight

Zwack is Back

2009-04-14T23:47:00.000-07:00

Zwack disappeared from the American market for some time, but now its making a comeback. Unfortunately, not a lot of people are familiar with the product right now, and the most common comparison I hear being made to Zwack is Jagermeister. To me, I think that is a bit shortsighted, both liqueurs stem from a long European tradition of herbal liqueurs, and while there are some similarities in flavor, I find Zwack to have a very pleasant sweet cinnamon flavor that finishes with just a bit of citrus peel on the tongue before it disappears. All in all, a pleasant liqueur to sip neat (although I have been hearing rumors that Zwack and Red Bull is replacing Jager and Red Bull as the drink of choice amongst a certain set of people), and it mixes well. Don't believe me? Try this cocktail at home to see the versatility of Zwack in cocktails.

Magyar Posta

1 oz Rittenhouse 100 proof whiskey
1 oz Carpano Antica sweet vermouth
1 oz Zwack
2 oz orange juice

Add all ingredients, chill, and serve up in a cocktail glass.

Ketel One gin coming to the United States?

2009-04-12T23:24:00.000-07:00

Thats the rumor that I've now heard from several places. No one seems to be able to tell me if its the Ketel One jenever or a new distillate. More to come when I find out.

A Quick Update- Back from Vail

2009-04-07T21:18:00.000-07:00

So I've just returned from the Grand Marnier Mixology Summit in Vail. All I can say is THANK YOU to both the great people at Grand Marnier and Navan as well as all of the people at AKA Wine Geek. Having attended it last year, I can say that this years event was even bigger and better than ever. I'll be writing more about my experiences at the Summit this week over at www.MySpeedRail.com, feel free to pop over and check it out. A few things though that really struck me coming away from this years event. Two Vegas bartenders really really impressed me this year. Alex Velez made an organic cocktail with hemp milk that just blew me away, and it made me more aware of the need for bartenders to take into account our guests who are lactose intolerant or gluten free or have other dietary restrictions. Secondly, Anthony Alba of the AKA Wine Geek team not only went above and beyond in helping me during my lab, but his molecular mixology demonstration with Willy Shine really opened my eyes to the possibilities of molecular mixology. To be honest, I've always dismissed Vegas as not having serious craft bartenders, but these these two gentlemen proved me wrong. Alex and Anthony, thanks for everything this weekend. I learned a lot from both of you and perhaps I need to make a trip to Vegas sooner rather than later to check out the scene there.

I've got several more things coming up soon-

I'll be reviewing Zwackk shortly.

Look for an update on some of the new Three Olives vodka flavors (grape and cherry) as well as info about their "O face" campaign at www.ThreeOlives.com.

Beaker and Flask is getting closer by the day. I would say that the opening date was the #1 question I was asked during Vail. Soon people, soon.

I came home to a bottle of Michael Collins Single Malt Irish Whiskey on my porch. I'll be reviewing that soon as well.

Canadian Club 30 year is an amazing whiskey. Possibly the finest whiskey I've ever had, I've been struggling with the review of this very special bottle. In short, I'll eventually get something up for this but I'm just in love with that bottle.

Oh, btw, I tried a new pisco that isn't on the market yet from Casa Lapostolle in Chile. If you are a fan of pisco or any of the Lapostolle family's other great products, ask your local liquor rep to push for this to go into production. This may be the best pisco out there and it would be a shame not to see that come into the American market.

St. Patrick's Day

2009-03-18T17:00:00.000-07:00

Some people are big St. Pat's people, others aren't. I fall into the latter category as I've spent way too many St. Patrick's Day shifts breaking up fights, cutting off drunks and cleaning up vomit. That said, I do love corned beef and cabbage, and at the end of any St. Patrick's day there are always two things that I crave, a cold pint of Harp and a nice glass of Irish Whiskey. To be honest, I'm partial to Redbreast, a wonderful Irish whiskey, but my stock was depleted so I had to make do with a bit of the Jameson’s, a fine Irish whiskey itself, but more of an everyday drinker for me versus the Redbreast. Surprisingly, I couldn't find Harp at my grocery store (but Guiness was everywhere), so I picked up a 6 pak of Smithwicks Irish ale, which turned out to be a delicious turn of events. A quiet, but very successful evening.
Tomorrow, the best man from my wedding, Danny, flies in for the NCAA basketball tournament. We'll probably polish off the Jameson's pretty quickly while watching the games, but knowing his love for rum, I'm guessing that I might be switching to rum once the Jameson's is out. I probably won't be posting much until the tournament is over, basketball and friends and alcohol don't make for a very good writing (or reading) experience. I'll be back soon. I'm still working on reviews of Zwack, Canadian Club 30 year, Black Bottle and more.

March Madness in Portland- Your Guide to Eating and Staying in the Rose City

2009-03-16T07:44:00.000-07:00

Its my favorite time of the sports year, March Madness, and luckily enough, we get to host some first and second round games this year. While those of you who might be Husky or Zags fans are more likely to have visited our fair city, I think you may get something out of this in addition to all of the Hilltoppers, Boilermakers, Panthers and Fighting Illini. Before we go too far though, a few things you should know and be prepared for during your visit to Portland.

- It rains here. A lot. Be prepared for wet weather. A medium weight jacket and a baseball cap should be just fine.

- We have no sales tax. Forget your camera at home? Buy a replacement while you are here. You can save some decent money on large purchases while you are here.

- We may have the finest public transportation system in the country. If not the country, we have easily the best system west of the Mississippi River. The easiest way to get to the Rose Quarter for the games will be via bus lines or the Max. Check Trimet for trip planning info.

- If you are a member of an alumni or booster group, the Oregon Convention Center is across the street from the Rose Garden. Its easily the best choice for banquets, VIP rooms and anything else you might need for your fans and alumni during the event.

- Its illegal to pump your own gas here. Really.

- Don't miss Powell’s City of Books. You haven't visited Portland unless you've been to Powells.

Accomodations

- While a number of you will be travelling with your schools, should you wish to make your own reservations, let me suggest any of the hotels downtown. The hotels that advertise themselves as being close to the convention center will be within walking distance to the arena, but downtown hotels are a short bus or max ride away to the arena and have far better dining and entertainment options available. If you stay by the convention center, you'll be close to the games but with limited dining options (Red Robin, Burgerville, etc).

- Hotels located in Jantzen Beach or by the airport may look cheaper on paper, but you will more than likely need a rental car during your stay here. Hotels both downtown and by the convention center can be reached from the airport using the max line.

Food

Portland is a great place to eat. Unfortunately, the Rose Quarter is a bit of a culinary wasteland. The food at the arena is just that, arena food. Don't expect more than greasy nachos and hot dogs during the games. However, on Thursday, between sessions, you have a few options. Friday you'll have the city to yourself, and Saturday you'll need a good brunch before the games.

- Bunk Sandwiches is just a short bus trip away from the arena, and well worth it. Tommy Habetz is one of the most talented chefs in Portland, and the food at Bunk Sandwiches is perfect for a long day of watching NCAA basketball. My personal choice might be the meatball hero, but you really can't go wrong with anything on their menu.

- Burgerville is within easy walking distance of the arena. Personally, I don't really understand the appeal of Burgerville, but its better than BK or McDs. I will say its a better burger than you'll get at the arena.

- Downtown. First, our food carts are amazing. There are a good number of them in front of the US Bank Building (the big pink one) with options ranging from BBQ to Czech to Mexican. Cheap, quick and delicious. Food Dude runs the only foodie website in Portland thats worth a damn. His recommendations are spot on.

- The place I bartend, while in the Pearl, is a great lunch or dinner option. 50 Plates is probably really appealling for you Hilltoppers fans, since our bar's main focus is on good bourbon. Come drink the only proper Mint Julep in the Pacific Northwest.

- Ten01 and Andina are both great options for Friday night. Both are wonderful restaurants and have great cocktails to help you celebrate (or dull the pain). You'll need reservations.

- For some less expensive options, 50 Plates in the Pearl, Podnah’s pit bbq, and any of our numerous Thai restaurants are good choices.

- Need a good sports bar to watch the other games on Friday? While The Agency is the newest and hottest sports bar in the city, my preference is the Life of Riley, a cool spot in the Pearl with a nice selection of beers on tap. I'm also rather fond of the Marathon on West Burnside. This is a dive, but the feta burger rocks and they'll have all the games on. Plus, its one of the few bars in town where you could order a beer and a shot at 9am and you'd just be fitting in with the rest of the crowd.

- Brunch. I'm probably going to regret this, but my favorite place for brunch in Portland on a Saturday (and where I plan on being before the games) is Simpatica Dining Hall. The "Logger", a chicken fried bison steak with eggs and potatoes is my favorite breakfast in town. Other good options are the Bijou Cafe (downtown), Screen Door (East Burnside), and the Tin Shed (Alberta).

While this list is terribly incomplete, I hope it gives you some options while you are visiting Portland. Feel free to email directly with any questions or recommendations that you might need. I've got a good friend flying in for the games, so I'll probably run into a number of you at the games and around town this week. I hope you enjoy visiting Portland as much as we are going to enjoy hosting all of you. One last thing, should you need anything at all, directions, recommendations, etc. Enjoy the games!

Your Attention Please!

2009-02-20T10:43:00.000-08:00

Some bloggers link to every other related blog in the known universe. I'm a bit different in that I only link to blogs that I actually read. Its upset a few people when they have asked me to add a link to their blog and I've tried politely to say no. Today, I've added two new blogs, both under the bartender heading (even if Emma Davis is technically not a bartender), both of which I think are must reads.

First up, ”The Cocktail Guru” Jonathan Pogash is a friend of mine and brilliant mixologist. I was lucky enough to share a ride from Denver to Vail last year on the way to the Grand Marnier/Navan Mixology Summit. Jonathan is a real gentleman and one of the nicest people in the business. If you like cocktails, you simply must read Jonathan's blog.

Second, Emma Davis, one of my favorite people, has just started a cocktails, travel and Bikram yoga blog. I met Emma when she was associated with ”Martin Millers Gin”. Apparently she moved on to bigger and better things, but her blog is definitely worth a read.

I hope you enjoy them both. Have a great weekend!

What is a Collette Sling?

2009-02-19T09:02:00.000-08:00

50 Plates should have our new cocktail list out sometime next week. Stop in and check out the Collette Sling (hint- its got maple syrup and its perfect for this time of year) and our other new and classic creations. I think this could be our best cocktail menu yet.

Sunday is National Magarita Day. I might get a post up about it this weekend (actually, if I do, I'll write it tonight and schedule it for Sunday), but if I don't, make sure to celebrate early and often on this important national occasion. When the fine people at Jose Cuervo sent me a press release about this, my first thought was that February was a bit of a strange time to schedule a margarita day (I mean, doesn't August seem like a better fit?), but then I realized that, at least in Oregon, what better thing to do on a cold and wet Sunday in February but sip a refreshing margarita and daydream of tropical locations? Anyway, I'll be drinking a few margaritas this Sunday and I'd suggest you do the same.

Also, Zwack is back. I'm eager to get my hands on some but I don't think that its made it into Oregon yet. Hopefully it comes in soon.

I'm taking a short vacation beginning tomorrow. I'm turning off the cell phone, staying away from the internet and forgetting about cocktails other than the ones I'll be drinking. Its my hope to be completely unreachable for a few days. A little peace and quiet should do me some good. I'll see you all when I get back.

Mixology Monday- Hard Drinks for Hard Times- Beer and a Shot

2009-02-16T20:59:00.000-08:00

This month's Mixology Monday is hosted by Matthew Rowley , who chose the theme of "Hard Drinks for Hard Times". I couldn't imagine that the American economy would tank like it has, or that we would roll back 30 years of progress in the name of "stimulus", but thanks to Nancy Pelosi and Harry Reid I think we might be screwed. We're nationalizing banking, there is talk of new WPA programs, and welfare reform, well, thats dead and gone. Being a capitalist with strong libertarian leanings, you could say that its dark days right now for me. If anyone needs a drink, its me every time I hear Chris Dodd open his mouth or watch the Republicans crumble and give up their core beliefs. Am I the only person that believes that government, the same people who brought you the department of motor vehicles and the IRS, is not our savior? Am I the only free market capitalist left? The old adage that "Everyone is a capitalist on the way up and a socialist on the way down" seems to be ringing true. I need a drink.

Timothy Leary talked about "set and setting" being important in his experiments with LSD. For this month's Mixology Monday, I think set and setting are vitally important to exploring this theme fully. As it is, you can readily gauge my state of mind, or "set", about the state of our nation from some of my comments above. Next, "setting" becomes important. Beers and shots hardly have the connotation of hard times if, for instance, you are knocking them down at Le Bernardin. In fact, for this exercise, only one type of watering hole is appropriate, a blues bar.

My favorite blues bar in the world is a little hole in the wall in Sacramento, California. Known from "Maine to Spain", the world famous Torch Club is a Sacramento institution. A hangout for politicians, boxers, ne'er do wells, musicians and bikers, the Torch is the kind of place that you go after a hard day to get a shot of whiskey served in a dirty glass and a beer back. I've spent many nights in the old Torch, one of my old mentors, Moose Morante was a legendary bartender there. You can always count on two things at the Torch, a good stiff drink and a great band. There is no better place in the world to be when you are down on your luck and times are tough.

Unfortunately, I don't live within driving distance of the Torch, so I had to make do. I had a tall boy of Miller High Life in the fridge, in better times it would be referred to as "cooking beer" in our house. The champagne of beers rarely makes it down my throat, but for this evening, I thought it was appropriate. Next up, unfortunately without the dirty glass, is a shot of vanilla infused Jack Daniel's. Why JD? Well, its the best selling spirit in the State of Oregon, and I got it for free. Why vanilla infused? Because I got a deal on vanilla beans from a spice shop that just closed down in this economy and I was looking to smooth the JD out a bit. The vanilla actually really works well with the whiskey, just rounding it out and providing a bit of vanilla on the back of the palate. It matches nicely with the cold High Life, enough so that for at least a few minutes, I'm not completely depressed about the state of our nation.

It might not solve my problems, but for a few minutes at least, a beer and a shot is exactly what I need during hard times.

25 Random Things About Food, Cocktails, Wine and Me

2009-02-11T08:42:00.000-08:00

In the same vein as the popular “25 Random Things About Me” trend, I decided to put things in focus a bit more and concentrate on the things that probably bring you here in the first place, food, cocktails and wine.

1.I love to try new things. If its eaten in some culture on planet earth, I'll give it a go. Stewed silkworm cocoons, live octopus tentacles, fried scorpion, its all gone into my mouth.
2. I rarely meet a meat is murder vegetarian that I like.
3. My favorite thing in the world is a lazy Sunday brunch with the NY Times, my girl and my dog. Not in that order.
4. I actually prefer wine to cocktails. Imagine that!
5. My mother is the best home cook I've ever seen or tasted. Luckily enough for me, my mother in law runs a very close second. I owe both women a lot for improving my palate.
6. I could never eat chicken again and not even notice. Except great fried chicken. I love world class fried chicken.
7. I have more bottles of hard liquor than should be allowed. Most of it ends up in the basement.
8. I despise commercial mayonnaise. Can't do it.
9. I hate the texture of dried coconut. Yuck.
10. I love me some red wine. Zin is my first love but I'm a sucker for vintage Bordeaux or a great Burgundy.
11. I've eaten at 3* Michelin restaurants in both the US and Europe. Too stuffy for me. I like to have more of a connection to a restaurant rather than have a team of servants.
12. Carmel is a place on the California coast. Caramel is a type of sweet.
13. I love charcuterie. And variety meats.
14. During the winter, nothing says comfort food to me more than braised meats.
15. I never imagined that someday I would have so many different salts. Hawaiian pink is probably my favorite.
16. I'm germ phobic, but only in the US. If I'm out of the country and someone is chopping meat on an old tree stump, I'm game.
17. I didn't begin drinking gin until I met my wife. I used to have a "gin face"
18.I don't chew gum. Ever. It annoys me.
19. I collect red wine. I've got stuff going back to the mid 1960s.
20. I'm hoping to make Beaker and Flask my last position where I work as an employee. I'm getting to the point that I want my own place. Beaker is going to be special though.
21. Bartending should be fun. I can't stand it when people take the joy out of such a great job. Why look constipated behind the bar? Life is too short.
22. I can't bake to save my life. Seriously.
23. If I got to choose my last meal, I would dine at Chez Panisse.
24. I used to like microbrews, but since I hit my 30s, I'm really a sucker for a decent lager. Sapporo may be my favorite beer.
25. "Cocktail" is the worst movie ever made. Period.

Friday Update

2009-02-06T12:20:00.000-08:00

Random thoughts and observations on a rather slow Friday

- I usually blog using a Mac G4 , as I'm a huge Mac fan and its a great machine. However, with some new writing possibilities coming up in the future, I've been looking for something light and portable for blogging and surfing only. This weekend, my friend Lee loaned me his MSI Wind Netbook , which runs Windows, Linux and can run as a Hackintosh. I'm going to be trying it out during the next few weeks and I'll let you know what I think.

- The other night, my wife and I ate dinner with Jake Grier over at Ned Ludd for the second time. I had a great cockscomb terrine, probably the most interesting terrine I've ever had. They have a great beer and wine selection (not a large selection, but well thought out and interesting). Now if they just let Suzanne Allard work her magic with a cocktail program, the place could be stunning. As it is though, it and Lincoln are my two favorite places to eat in NE.

- I applied for a position as a west coast brand ambassador for a company today. I actually didn't think I stood a chance, but I got a call back 20 minutes after applying. Then I realized that they wanted me to relocate. Umm, no. I love Portland and I'm not leaving this town. So I withdrew. Great company, great brand, great opportunity. Someone is going to get a wonderful job but it won't be me. How come liquor companies don't look to more Pacific NW bartenders for brand ambassadorships? Perhaps we are too independent.

- Paul Clarke wrote an excellent article for the NY Times on why he drinks. Its wonderfully written and well said.

- Fantinel , the Italian winemaker, rung the bell to start the NASDAQ trading day yesterday. They are donating 25% off all the profits off of their new merlot offering to a UN program to fight hunger. Its nice to see some companies doing good things even in hard times.

- Moet has a cool idea for Valentines going on over at MyMoet.com . You can get custom messages imprinted in crystal on bottles of Moet for your loved ones. Cool idea.

- We added a number of new products to the back bar at 50 Plates recently. Hennessy XO cognac, Ardbeg single malt scotch, a couple of different finishes (port, sherry and sauternes) from Glenmorangie and more. Fun stuff, make sure you stop in and try them.

- Lastly, I'm dying to taste the new Glenmorangie Signet . While I've always been a whiskey guy, Scotch whisky has been the final frontier for me, and I'm falling in love.

Product Review- Partida Anejo Tequila

2009-02-02T09:50:00.000-08:00

What can I say about Partida tequila that hasn't already been said? Paul Pacult gave the line 5 stars across the board when Partida came out, the only tequila to ever achieve that feat. I've tasted the blanco, reposado and, now, the anejo, and I have to say that they are all some of the finest spirits that I have personally tasted. I have yet to sample the Partida Elegante , billed as "extra anejo" and at the $350 price point, its probably out of my league for now.

Back to the anejo though, because thats what I'm here to discuss. The first thing I noticed about this tequila is its rich bronze coloring. By law, anejo tequilas age at least one year. Partida likes to use once used Jack Daniel's barrels for their anejo, and you can tell by the warm color that its been laid down for some time (18 months actually). Next, the bouquet, something I don't usually like in tequilas, is exceptionally nice. There is a soft oakiness up front, followed by subtle hints of vanilla and honeysuckle with just a hint of green chili pepper lurking underneath. It makes for a heady aroma, and my mouth started watering in anticipation of the flavors to come. Luckily for me, the Partida anejo didn't disappoint. Opening up with a certain earthiness on the palate, it follows with some big vanilla and caramel notes. After the vanilla and caramel begin to fade, a slight whisky flavor emerges, only to be replaced by some citrus and smoke notes. Finally, hints of agave sweetness begin to appear, providing a nice counterbalance to the smokiness. There is a bit of an alcohol bite to this, but I like a bit of sharpness to my tequilas so I really enjoyed tasting the alcohol. The finish is moderate, with more smoke, and some dried fruit on the back end. This is a very well made tequila and I thoroughly enjoyed it. I'm now really intrigued by the Partida Elegante as I'd like to see what this tequila does with a few more years in oak.

Highly Recommended

While I don't usually mix with anejo tequilas, this is a fun and interesting cocktail that highlights Partida Anejo's best qualities. I might suggest making this delicious flip for your special tequila afficionado this Valentines Day.

Partida Anejo Flip
2 oz Partida Anejo tequila
3 dashes Bittermens Xocolatl Mole Bitters
1/2 oz simple syrup
1 egg
cinnamon and nutmeg to dust

Place all ingredients (except cinnamon and nutmeg) in a mixing pint. Add ice, shake vigorously and strain into a wine glass. Dust with cinnamon and nutmeg and serve.

Friday Update

2009-01-30T07:37:00.000-08:00

Some random musings and observations on an otherwise nondescript Friday.

- The no vest rule is one that I am beginning to love. I know that this is cryptic, but you'll understand soon enough.

- Food Dude gets it right again. Not only do I agree wholeheartedly with his choice, but his selection of Kevin Ludwig and Kelley Swenson as the two best bartenders in Portland is spot on in my opinion. Both gentlemen are masters of their craft with amazing palates and an uncanny ability to match flavors. If you enjoy cocktails, these are the people to see in town.

- I've got a couple of new reviews (including Schipper Bitter)coming soon. These will actually be liquor related instead of the recent cooking posts that I've been putting up.

- We've got two relatively new bartenders at 50 Plates that I am exceptionally happy to be working with. Evan Furey and Dan Pelley have a ton of talent and its going to be a lot of fun for me to watch them learn and grow. I'm really looking forward to their contributions to the bar.

- Shoshanna Cohen makes a mean gin daisy. I know.

- I recently received a bottle of Canadian Club 30yr. All I can say right now is wow, what a wonderful whisky. This may be the finest Canadian whisky I've ever tasted. I'm supposed to go to a Super Bowl party this weekend, but I've had a hard week, and I'm reading a fascinating new book, ”Brothers”, by Yu Hua. I'm really thinking that I might like to just spend a quiet Sunday with a bit of CC 30 and this book and just savor my day and this fine fine whisky.

Easy, elegant Wednesday Night Dinner- Pappardelle with Ricotta, Parsley and Toasted Walnuts

2009-01-28T22:37:00.000-08:00

Yesterday. I came home to find a care package of sorts on my front step from my friend Sara. Sara is the best, she knows that I like wine, spirits and food, and she always seems to find the perfect things that she knows that I'll savor. As soon as I saw the package, I ran in the house, grabbed a knife and opened the box. Right on top was a beautiful package of Garofalo papardelle pasta, the noodles sitting in little nests inside the package, just waiting to be cooked. As soon as I saw these noodles, I was a man on a mission. Papardelle is one of my favorite styles of pasta, and it was obvious that this was very high quality and well made pasta. Sometimes I like to make a nice ragu to serve with papardelle, but recently, I've been craving ricotta, and I knew that ricotta would coat these noodles perfectly. I figured that I would toast some walnuts to add a bit of protein and some flat leaf parsley for some added flavor and color. I've got to say, I'm very happy with the result. This is a delicious, interesting, and easy weeknight dinner to prepare. Maybe serve a nice Oregon pinot gris with this, a bit of salad and you've got yourself a romantic meal with limited time and money.

Papardelle with Ricotta, Toasted Walnuts and Parsley (serves 4)
1 package (16 oz) Garofalo brand papardelle pasta
1/4 c chopped flat parsley leaves
1/2 c chopped walnuts, toasted (in a medium pan with a touch of olive oil to bring the flavors out)
1 c ricotta cheese
about 1/2 c extra virgin olive oil
1/4 c grated parmesan
salt and freshly ground pepper to taste

1) In a large pot, bring water to a boil. Add a splash of olive oil and a pinch of salt to the water. When the water comes to a boil, add the pasta, stirring to incorporate. Cook approximately 8 minutes or until al dente.
2) While the pasta is cooking, chop the parsley and add it to the walnuts. Drizzle a small amount of olive oil over the mixture and stir to incorporate.
3) In a medium size bowl, mix the ricotta with 1 c pasta water and 1/2 c olive oil and stir to combine thoroughly.
4) Take the drained, al dente pasta and add to the ricotta mixture, stir to coat.
5) Mix in walnut salad, salt, pepper, and parmesan and toss to combine.
Serve immediately

Cold Weather Warmers- Gratin of Tripe, Penne and Cabbage

2009-01-22T22:00:00.000-08:00

So lets say you made the tripe recipe that I posted on the 3rd. Its great on pasta or polenta, but at some point just like everything else you need something to do with the leftovers. Again, I'm turning to the great Paul Bertolli and the "Chez Panisse Cooking" cookbook. Once you've made the tripe recipe earlier, you can reserve 1/2 the recipe to make this dish. Its perfect on a cold January night when you need something warm and comforting. I'd pair this with a nice Zinfandel or another chianti myself.

Gratin of Tripe, Penne and Cabbage
2 quarts water
1 1/4 tsp salt
2 c dry penne (I used DeCecco with great results)
1 tblsp olive oil
2 c thinly sliced savoy cabbage (I subbed regular cabbage, it works just fine)
1 1/2 c breadcrumbs (I used store bought, it saved me having to toast them)
2 tblsp butter
2 c Braised Tripe (see my earlier post)
4 tablespoons grated Parmesan cheese (don't go cheap here, really Reggiano is the key)

1) Preheat oven to 375
2) Bring the water to a boil, add a pinch of salt and the penne and cook al dente. Drain the noodles in a colander and cool briefly under running water.
3) Brown the onion in a bit of olive oil (use a good pot for this, I used a Le Creuset dutch oven), add cabbage, the remaining pinch of salt, grind a bit of fresh black pepper and cook over medium heat for 8 minutes or so until the cabbage is wilted. Make sure to stir often.
4) Combine noodles, braised tripe (if straight out of the fridge, rewarm first), cabbage, and onion and 2 tblsp of the parmesan and stir together. You are looking to coat the noodles in sauce here.
5) Put the mixture in an 8x10 baking dish, top with remaining parmesan and then breadcrumbs and bake for 30 minutes.

This is one of those dishes that I really enjoy. Tripe is one of those things that I think more people would enjoy if they ever had it cooked properly. As it is, I think a certain squeamishness sets in if you've never eaten tripe and then its presented to you in adulthood. Its really too bad, as this is a dish that I would love to share with more friends and family.

So as you can see, I've decided to expand my blog from just cocktails and liquor reviews to some of my favorite recipes and the occasional wine review. I'm a bit of a failed chef, but cooking remains a passion of mine and I'd love to share more of this passion with you.

Ri(1) Whiskey review

2009-01-20T19:56:00.000-08:00

I've been wanting to try (ri)1 whiskey ever since my good friend, Steve Mendiola, bassist for Whiskey Dawn, a hot country band in California, started telling me about this great new whiskey that he'd tried. Unfortunately, at the time Steve was bragging about how much he liked ri(1), we weren't getting any product into Oregon (that has since been rectified, I know there are at least a few bottles at Pearl Specialty Market right now). As I'm a huge whiskey fan, and rye is one of my favorite styles of whiskey. I love the range of flavors able to be expressed in rye, from huge spicy monsters, to subtle expressions of the style. Rye is also eminently mixable, the spice notes go well with everything to amaro to chartreuse, and everything from fresh orange juice to Coca-Cola.

When I first opened this bottle of Ri(1), pronounced "Rye-one" if you happen to order it in a bar, I was struck by the typical tight, spicy nose you get from rye whiskey. Once I poured some in the glass, the alcohol becomes more apparent (its 94 proof). This is a pretty whiskey, a honeyed amber color in the glass, and once in the glass, I added a single cube of ice to open it up and allow the flavors to reveal themselves. After about 3 minutes, I checked the nose again, and it had settled comfortably into a rich melange of apricot, almond, cinnamon and clove with just a touch of the spicy pepper apparent. The longer I allowed it to open, the less apparent the spiciness was, giving way to a warm honeyed note behind the apricot and almond.

On the palate, this is a rather soft and subtle rye, more in the same style as Templeton's than, say Rittenhouse. There is some typical rye spice, but it also has a nice honey and dried apricot notes, finishing with a distinct nutiness on the palate for a minute or two. This is a subtle, sophisticated rye whiskey (apparently, there are plans for a ri(2) and ri(3) in the future), made for true whiskey afficionados as well as those looking for a new spirit to try. Its not so big and spicy as to turn off the novice rye drinker, but it can also be appreciated by those with a more sophisticated whiskey palate.

One of the great things about ri(1) is its versatility. Not only can you sip this neat (or in my case, with 1 cube), but it mixes extremely well in cocktails. I've been tinkering with this recipe quite a bit recently, and I think ri(1) is the perfect whiskey to incorporate into this drink. Its simple, flavorful and yet elegant. Enjoy

Writers Block Cocktail
1 oz ri(1) whiskey
1 oz Amaro Nonino
2 oz fresh orange juice

1) In a mixing glass, add all three ingredients, fill glass with ice.
2) Using a Boston tin, shake contents of glass vigorously, strain into a stem glass
3) Express orange peel over the cocktail and serve

Recommended

Who else is attending the 2009 Grand Marnier/Navan Mixology Summit?

2009-01-19T08:20:00.000-08:00

Well, Friday got the news that I've been selected again to attend the 2009 edition of the Grand Marnier/Navan Mixology Summit in Vail, Colorado. Luckily this year, I won't be the only Oregonian making an appearance as Jeff Morgenthaler got selected to go this year too. In addition, my friends Jimmy Patrick and Doug Miller got selected for a second year as well, so in addition to meeting some new people, I'm also looking forward to spending some time with old friends.

For me personally, I much prefer events like the Mixology Summit to trade shows or conventions. I like being able to talk and share ideas and experiences with other bartenders without being sold on guava flavored tequilas or glow in the dark shotglasses. Even better, the Mixology Summit is in Vail Colorado, one of the premier ski resorts in the country and one of the prettiest places that I've ever been. Grand Marnier/Navan spares no expense in making this a first class experience, from the opening reception to the final dinner, this is truly going to be one of the highlights of my year. I'm looking forward to meeting new people, reconnecting with old friends from around the country and making some cocktails in beautiful Vail come April.

Cold Winter Food- Braised Tripe

2009-01-13T22:27:00.000-08:00

I was lucky enough to grow up in Northern California in the 1970s and 1980s, a time when establishments like Chez Panisse in Berkeley were just starting to start an American food revolution. My parents discovered Chez Panisse in its earliest days, not knowing that it would one day take a place among the most influential restaurants in American history. At the time, it was just a great place to eat, and some of my earliest food memories center around meals at Chez Panisse. By the time I ate at Chez Panisse, I believe Paul Bertolli (who would later open Oliveto in Oakland) was the chef, and I remember being amazed that food so simple could taste so good. There was a certain simple elegance to the dishes at Chez Panisse, it will never be confused with a place like Le Bernardin in NY or Taillevent in Paris, both places that I've eaten, and yet for me, if I had to choose one final meal on this planet, I'd eat at Chez Panisse.

It probably should come as no surprise then when I decide to cook that I often reach for a copy of one of the Chez Panisse cookbooks. I would have to say that "Chez Panisse Cooking" is my favorite in the series, written by Paul Bertolli with Alice Waters. The recipes are all first rate and most are simple enough for the home cook. So when the weather here in Portland started to snow and become bitterly cold and I decided that I wanted to cook one of my favorite cold weather foods, tripe, I reached for this book. Something about tripe is really comforting for me in cold weather. Its not terribly hard to make, usually the biggest challenge is actually finding a grocery store that still sells honeycomb tripe. For this dish, I had to drive over to 82nd avenue to the Fubonn supermarket, an asian grocer that sells all kinds of variety meats and specialty cuts. I varied a bit from Bertolli's recipe in the book, more due to my lack of ingredients in my cupboard or an oversight on my part, but the credit for this recipe deserves to go to Paul Bertolli. This made a wonderful stew of braised tripe which worked really well over a bowl of soft polenta or ribbon noodles and a big glass of nice chianti wine. In pairing wines with tripe, I don't think anything works better than chianti, you don't need a riserva, but do buy a quality chianti to accompany this dish.

Braised Tripe
1 1/2 lb honeycoomb tripe (easier to find in hispanic or asian markets)
2 tblsp butter
1 1/2 stalks celery (I used 2) cut into small dice
2 carrots cut into small dice
1 yellow onion cut into small dice
3 oz pancetta, thinly sliced and diced (I substituted bacon)
2 bay leaves
2 c tomatoes, peeled, seeded, diced, juice strained and reserved (I used a 24oz can of diced tomatoes)
3 large garlic cloves crushed
1 tsp salt
1/8 tsp cayenne powder
1 qt chicken broth (I needed almost double this amount)

To finish- ( I skipped this and just covered the braised tripe with grated parmesan with great results)
2 tblsp unsalted butter
3 tblsp chopped italian parsley
ground pepper
grated Parmesan cheese

Rinse the tripe and cut it into thin strips about 2 inches long. Melt butter in a large pot, add celery, carrots, onion, pancetta (or bacon) and saute over med-low heat for 5 minutes. Pour in the canned tomatoes (or your fresh ones), bay leaf, garlic, salt, cayenne and tripe and stir well. Add the chicken broth and raise heat to bring to a boil. Skim and scum that rises to the top and cover and cook at a simmer for 2 hrs.

Remove cover, raise heat to a gentle boil and cook 30-35 minutes more allowing the liquid to thicken and reduce and it becomes sauce-like. Cooking should be stopped when the tripe is still distinct but offers no resistance when bitten into.

Before serving, warm the tripe over low heat, stir in butter and parsley, grind pepper over the top and grate Parmesan cheese on top of each portion. Great over pasta or polenta.

Serves 6 as a small portion

MxMo XXXV: Broaden Your Horizons Longrow Gaja Barolo Finish

2009-01-12T22:32:00.000-08:00

I know, I know, I'm doing Mixology Monday a week early. I'm actually not confused by the due date (I know its the 19th, not the 12th or the 29th as have been misreported), but I saw peoples posts going up today and thought to myself, 'Why wait until the last minute?".

As you probably already know, I'm only a "sometime" participant in Mixology Monday. That is, I participate when my schedule allows and when I'm inspired by the topic. I appreciate the concept of Mixology Monday but to be honest, as a working bartender , there are times when the last thing I want to do on a Monday is think about liquor. However, when I saw that the Scribe over at A Mixed Dram had chosen to broaden everyone's horizons, well, I couldn't resist. As he describes this months theme;

Hello everyone, and welcome to A Mixed Dram. I’m hosting this month, and I think you will enjoy our topic this month. I know that we tend to do what is familiar to us, and I am no less a victim of this than anyone else, often even more. My first several cocktails were basically sours, and then my next several were little more than old fashioneds. Well, today I issue you a challenge: Try something new!

Hmm, try something new huh? There are plenty of things that I still haven't gotten around to playing with either on this blog or in RL (including some new toys I just purchased from Harvard Medical School). Still, I really wasn't sure about what to do until I sat down last night and had a wee dram of Longrow Gaja Barolo Barrel Single Malt Scotch. I loved it, and I even threw up a quick post to tell people how much I enjoyed it, but I don't think I was being upfront enough. So, in the spirit of trying something new (this is the newest liquor in my collection), I thought I'd review this amazing product right here during Mixology Monday.

Ego nunquam pronunciari mendacium! Sed ego sum homo indomitus! (I never lie. But I am a savage)- Mel Gibson, Braveheart
, 1995

If ever there were a single malt that was more savage and vicious than Longrow Gaja Barrel finish, I haven't seen it. Not the brutes from Islay, let the Ardbegs and Laphroaigs alone, not even they are this savage. This is a knife fight on your palate, brutal, and yet at the same time amazingly beautiful, like watching two aces dogfight in a deadly ballet.

Longrow is produced by the Springbank distillery (one of my favorites and a continual favorite amongst single malt fans), along with Hazelburn. Three malts emanating from one distillery is a pretty unusual occurence. A Campbelltown malt, Springbank's 3 styles are all unique, Springbank featuring a medium peatiness, Hazelburn an unpeated malt and Longrow a heavily peated malt. Add to this heavily peated malt an 18 month stay in old Gaja barolo barrels (a huge Italian wine, big and tannic with a taste of tar and rose) after 5 1/2 years in old bourbon barrels and you've got one unusual single malt.

Upon opening the bottle, there is a pronounced winey aroma to the nose, reminiscent of an old vinegar barrel. This is a hot and tight liquor at 55.8%, but upon putting one ice cube in the glass, the Longrow began to give up aromas of leather, cedar and pine needles. This is an oily, almost viscous malt, coating your tongue almost instantly. On the palate, wine notes attack the peat with all its got but the peat puts up a great fight. Smoke is everywhere, punching your tastebuds and fighting to stay at the forefront. I found that this malt takes a good 10 to 15 minutes to open up completely, but half the fun is sipping this and seeing what craziness shows up next. I didn't know single malt (or anything for that matter) could do something like this to my tastebuds as flavors dance and attack, feinting and ducking then reappearing. Rich, big, smoky, tannic, before this malt opens its flavors are quite literally at war with each other, but the crazy thing is, it works. I absolutely love this bottle, but unfortunately, there were only 1200 bottles of this ever made. I do hope they attempt to recreate this malt again, but the weather in Scotland can be fickle and I don't know if they could ever recreate what is in this bottle. All I can say is that the distillers at Springbank are evil geniuses. It becomes readily apparent when the malt finally does open up, revealing a big, peaty well balanced malt. A certain sweetness begins to emerge and is tempered by the oak barrels only slightly. If anything, this is a dizzying ride for your palate. It may not be for everyone, but luckily I'm not everyone and I love this bottle.

Highly Recommended

Longrow Gaja Barolo Barrel Finish Single Malt Scotch

2009-01-11T22:21:00.000-08:00

I'm sitting here having just a wee dram of what may very well be the best single malt and possibly the finest liquor that I've ever tasted, Longrow Gaja Barolo Barrel Finish. From what I understand, there are 11 bottles (of 1200 produced) left in the state of Oregon. Really interesting, complex and delicious. Full review to follow soon, but right now I just want to get back to enjoying this nightcap. If you are a single malt afficionado, make sure not to miss this one.

Random Musings and Observations

2009-01-09T12:53:00.000-08:00

I know, I know, I've taken a bit of time off of updating this thing. I got caught in the avalanche of the holidays and just didn't have time (nor the inclination) to write for a bit. For those of you who don't know, I also blog over at MySpeedRail.com, an international website for bartenders so you can always check me out there too.

You might notice some changes to the site. More are coming (in fact, I'm really thinking of getting my own domain), but you might have noticed the Foodbuzz.com banner on the left side. I'm now a "Featured Publisher" over there and I'm very happy to be a part of their community. This year, I'd like to expand my blogs scope beyond just cocktails and cover more food and wine related issues as well. After all, I am a failed chef. Its how I moved behind the bar and my first love has always been cooking. While I might not be good enough to run my own kitchen, I do ok at home and I'd love to share more about that on this blog. Since I'm talking about Foodbuzz.com anyway, I thought I'd mention that they sent me some of the coolest business cards that I've seen. They are little half cards from Moo.com, and they feature cool pics of food items on the back. I'm really delighted to have them and I can't wait to pass them out.

I'm hoping to have a big announcement soon, probably this month. I can't say anything other than the words "whisk(e)y" and "writer". I will say that I'm happy just to be considered.

Speaking of whiskey, I am sure that I'm not the only one chomping at the bit to try the new Lucky Tiger single barrel release. I just have to hold on to Monday but I am very excited to see things like this happening in Portland right now.

On to rye whiskey. My friend, and the bassist for the best country band in the US, Whiskey Dawn,Steve Mendiola, has been raving about Beam's new Ri(1), a superpremium rye whiskey not available in Oregon yet (sigh, being a control state, we're always last). Still, if Steve says this is good, I'm very interested in trying it. I might have to buy a bottle off the net soon.

Our sous chef at 50 Plates, Joel, came in with some really nice dutch genever the other night. I need to find my tasting notes and I'll get a review up. Good stuff.

I got a great deal on some vanilla beans the other day (good Madagascar ones), so I've done a vanilla bean infused Leblon cachaca and a bottle of Jack Daniels as well. I've got to say, the vanilla Leblon and soda is a nice drink. Simple,elegant and tasty. I like Leblon quite a bit and this has been a fun way to explore the spirit in a different way. My wife, well, she is a JD sour girl most of the time, and the vanilla infusion gives her a different way to enjoy her favorite cocktail, or smoothes the JD out enough for her to mix a JD and coke. Not my most creative stuff, but fun nonetheless.

Lastly, two important things that I just want to say about spirits and cocktails-

First, price is not an indicator of quality. It may be that price is more likely to be an indicator with aged spirits, but one of my favorite things to pour here in Oregon costs $14 a bottle retail and is a beautiful spirit. I've also had bottles that run $50+ that are, at best, average. Drink the spirits and cocktails that you like because you like the product, not because its expensive.

Second, please don't be a cocktail snob. Really. Its just a drink. Its not brain surgery or nuclear fission, its just a cocktail. There is no need to take this stuff so seriously. I mean, have fun with it. I love crafting cocktails and I enjoy having enthusiasts at my bar, but please don't sneer if the person next to you orders a lemondrop. Each person has their own tastes and makes their own journey down this path. Not all of us reach the same point and its just as ok to order a lemondrop in my bar than it is to order a negroni. Lets not turn this into wine. Cocktails give me great joy because I get a chance to take care of my guests and meet his or hers individual needs. And ultimately, remember why we're all here. For a nice drink right? Nothing more, nothing else. Be enthusiastic and passionate, but don't close the door for others by being a snob. Otherwise, I'll have to regale you with tales of my misspent youth drinking green MadDog 20/20 and Sunny Delight or tell you stories about all the Hennessy Separators that I have consumed.

Thanks for reading. Look for more posts soon.

Holiday Gift Guide- Recommendations for Christmas and the New Year

2008-12-20T21:59:00.000-08:00

I haven't been blogging much recently which is more due to my day job than anything else. Its been a rough couple of weeks, with our machinery at the job site essentially having catastrophic failures across the board and lazy and unresponsive service technicians both bringing my departments workflow to a halt. As it is, its been pretty stressful and the hours took a lot out of me, I've quite honestly been running on empty the last couple of weekends. Its always amazing though what can put the spring back into your step. Today, in spite of the snow, I decided to take Huckleberry, my great dane, to the park to let him romp in the snow and get a bit of exercise. As we approached the park, I could hear squealing and giggling, the sounds of children at play. When the park came into sight, it looked as if the whole neighborhood had sent their kids to the park to sled. Kids were going sledding down the hill on garbage can lids. skateboard decks, Rubbermaid tubs and commercial sleds and one little girl had even fashioned some sort of sleigh out of cardboard. Watching all these kids and their sheer, unadulterated joy at sledding down a hill made me realize that you have to take joy in the moment. It was just what I needed. They weren't worrying about an impending ice storm or dreading the upcoming Monday, they were all just living in the moment and enjoying sledding down the hill on whatever they could find. Most of the time, bartending does the same thing that sledding did for these kids today, but fatigue had taken a bit of that joy away. I've got the night off because of the snow and, to be honest, I'm already missing being behind the bar. In any case, I thought I'd offer up a few more good holiday gift recommendations before the New Year. Tonight, I'm tackling vodka and tequila, and I'll try to move on to a few more categories, time permitting, before Christmas.

I'm writing this with a wee dram of Bruichladdich 10 yr single malt in my hand, one of my preferred winter warmers. I've also gotten into drinking green chartreuse with cocoa (although not today), a perfect beverage for a snow day.

Music
I'm not going to spend a lot of time on music since this is a food, wine and spirits blog, but I will say that music plays an important part in my creative process. I'm never in the kitchen without music, and while my standby is James Brown, right now I'm listening to a lot of good tunes from the Budos Band and Sharon Jones and the Dap Kings. These artists are in heavy rotation when I'm in the kitchen or creating cocktails and I recommend checking them out if you aren't familiar with them.

Vodka
I'm sure its pretty well known by now that I'm not a big fan of vodka. Actually, I really don't care to mix with it but there are some good products on the shelves. Martin Ryan vodka, available here in Oregon and made in Oregon, makes two vodkas that really push the definition of vodka since they both have a ton of character. Medoyeff vodka, made here in Portland by House Spirits, is another good vodka. Made in the Russian style with 100% rye this is really a nice clean vodka.Zodiac vodka, out of Idaho is a recent discovery of mine and while I liked it, the vodka afficionados that I shared it with absolutely adored it. I just tried the Austrian product, Oval vodka, and have to say that its also a very nice product. Lastly, of course, should you not be able to find any of the above, a bottle of Grey Goose is probably always going to be appreciated.

Tequila
Those that know me know that I'm generally a Tequila Cazadores man. When I'm in Baja, its Dos Equis lager and shots of Cazadores. Back here in Portland, I tend to drink my tequila in margarita form more than neat, and Cazadores is my favorite tequila for margaritas. There are some great tequilas on the market here and 7 Leguas, Corzo and Partida tequila all stand out as top choices. I'm particularly enamored with Partida anejo right now, I find few tequilas work well as "sipping tequilas" but I think that the Partida anejo in particular is one tequila worth sipping.

I will note that I get plenty of press releases and PR folks contacting me wanting me to recommend products. Just a note to all of you that read this. I have tasted and personally enjoy everything that I recommend on this blog. I do occasionally receive samples for review. If I don't care for a product, I just don't review it. The ones that I like I might mention (no guarantees). I also review and mention products regularly that haven't been sent to me to sample or review. I do not accept advertising on this blog in order to maintain some semblance of neutrality and everything on this blog is a product of me, Lance J. Mayhew and shouldn't reflect upon any bars, restaurants or brands with which I may have any association.

Holiday Gift Guide- Artisan muddlers from Mr. Muddler.com

2008-12-10T11:43:00.001-08:00

I love bar tools. I cherish the ones that I use, and the ones that I use get put through hard use on a regular basis. As it is, I use Pulltaps wine keys exclusively behind the bar (I save my nice Laguiole openers for home us), and even though they are built like a tank, I have to replace them every 6-12 months.
My favorite bar tool is the muddler. Not the crappy red baseball bat thing that you find in every liquor store in America, or the even worse giant brown plastic muddler. I'm talking a good, well made artisan muddler. Luckily, we actually have an artisan crafting some of the most beautiful and most useful muddlers on the market right here in Oregon. Mr. Muddler is based out of Corvallis Oregon, where I first saw his muddlers while judging a cocktail contest. These are well designed muddlers, with a unique grip that I quickly grew to love. I own three of these muddlers personally, but the one that I use on a daily basis is handmade from rock hard ebony. Black as night and weighing more than a couple of pounds, my muddler will get any job done and keep the peace if need be. Its a beautiful piece of craftsmanship and something that I really cherish. My shakers will come and go, and I'll keep destroying wine keys left and right, but my Mr. Muddler is built for the ages, it is something that I'll be able to pass down to the next generation of great bartenders when the time is right. For only $30 (and a $5 shipping charge) you can't beat the price for such a beautiful tool. Highly recommended this Christmas season for both professional and amateur mixologists

Holiday Gift Guide- Sandeman's 10 year Tawny Port

2008-12-08T07:23:00.000-08:00

I adore port in almost all of its forms. While I collect vintage ports ('63 Cockburns anyone?), I rarely open them, saving them for special occasions. Instead, when I want a quality port for my more everyday port drinking, I tend to reach for a good tawny port. I like tawny ports because they have a nice nuttiness to them that lends itself perfectly to fruits and cheeses, something I like to end a meal with rather than dessert. Tawny port differs from vintage port in that it spends at least 7 years in wood versus being bottled after 18 months (in stainless steel to preserve the ruby color) for vintage ports. Tawnies are blends, the age statement being the youngest age of the wines included in the blend. The official age designations are 10, 20, 30 and 40 years, of which Sandeman makes all 4 age designations. In fact, Sandeman is offering up a "Century" of their tawny ports in a custom wooden case featuring a bottle each of the 10, 20, 30 and 40 year for approximately $350. Unfortunately, I've only had a chance to taste and review the 10 year tawny, so I cannot speak to the quality of the other ports, but if past history is any indication of the quality of the other bottles, whoever receives a century of Sandeman's tawnies will be getting a very special Christmas gift this year. And just to reduce any confusion, its called a century because all of the vintages added together make 100.
I've been suffering from a pretty nasty cold recently, enough to have me in that warm, fuzzy NyQuil induced state that must be the closest thing to opium thats available over the counter. This weekend I decided that a tawny port toddy would be the perfect thing to help break my cold. Not too alcoholic, warm, and with a nice wintery flavor profile, Sandeman's 10 works incredibly well in a toddy (even if it is a bit over the top).
Last night, my taste buds and nose started to come back so I decided to try the Sandeman's 10 year tawny on its own. Its definitely got a great nose, I picked up a lot of walnut and just a bit of raisin. I like my tawny ports at room temperature, a little warmer than is usually recommended (just my personal preference) as I think that ports served slightly chilled take some time to open up. On the palate, there was the usual pronounced nutiness imparted by so much time in barrel, but also a soft apricot note and a creamy mouthfeel. Whats nice is that the sweetness of the port is balanced by a nice acidity, making this perhaps the best tawny port that I've tasted at this age. Further on the palate, soft caramel notes and very mild tobacco tones intermingle with a light raisin finish. This is a very generous wine to the palate and a well made one at that. Words like luscious, delicious, extravagant, and inviting run through my head when I think of this tawny port. I'd love to pair this with some foie gras to really watch it sing. As it is though, I'm a little too poor for foie gras at the moment, so instead I'll be matching this with some dried apricots and some nuts after dinner tonight.
I highly recommend that you drink any bottle of tawny port sooner rather than later after you open it. At most, consume within a month, but I really suggest within a week if you can.
Sandeman's Tawny Port is available now with an average price around $40.
Recommended

So I'm a Libertarian kind of guy

2008-12-05T10:58:00.000-08:00

The kind of guy who believes in the right to bear arms (I spent my lunch hour looking at shotguns in a pawnshop today, which is odd because I don't own a single firearm), limited government, the abolitition of the Internal Revenue Service and the freedom to make your own choices in life. I don't like the nanny state, whether its banning smoking in bars (I'm a nonsmoker but think that the market should be allowed to decide such things), mandating motorcyle helmets and seatbelt laws or any other restrictive laws. I think its laughable that politicians, the same people who brought you the Department of Motor Vehicles and never run government on a budget now want to step in and run our private enterprise system. Thats why today is an important day in our history. Today is the 75th anniversary of the Repeal of Prohibition, or as some of us celebrate it today, Repeal Day.

So why is Repeal Day important? Well, for one, its the only time in American history that one constitutional amendment has been repealed by another constitutional amendment. But more importantly, the great experiment with Prohibition didn't work. Instead, it created a criminal class to meet Americans thirst. It took the choice to have a cold beer or a glass of wine or a martini away from us as citizens and we let the government make this decision (and more importantly enforce this decision) for us. It almost sounds like the current War on Drugs doesn't it? If you want more information from a source that I support on that, please click here.

Where are we 75 years later? Is our right to choose an intoxicating beverage still at risk or has the passage of time strenghened our right to drink alcohol? Its surprising, but there are still temperance movements active in the United States, although some are much more subtle about it now than they were prior to Prohibition.
In fact, the third oldest active political party in the United States is the Prohibition Party. They still oppose all forms of alcohol as they say that the Bible is against consuming alcohol.It kills me that they (the Prohibition Party) try to misinterpret the word "wine" in the Bible as "juice". Wine contains alcohol, which kills pathogens. Jesus drank wine and beer or he wouldn't have made it to his 30s, its as simple as that. Making wine and beer was essential to peoples survival before modern sanitation, and no amount of twisting facts is going to change that.

So of course, we have the nuts over at the Prohibition Party still trying to relive the glory days of Carrie Nation swinging her axe, but what other groups have neo-Prohibitionist tendencies in 2008's America? How about MADD? MADD seems like a decent enough group right? Or have they turned into the modern equivalent of the Womens Christian Temperance Movement? Who could be against Mothers Against Drunk Driving? Well, how about the founder of MADD herself, Candy Lightner? Candy has stated, ""It has become far more neo-prohibitionist than I ever wanted or envisioned... I didn't start MADD to deal with alcohol. I started MADD to deal with the issue of drunk driving." David J. Hansen has a great article about MADD. We need to be aware that even today, December 6th 2008, there are people and elements in our society that want to take away our right to drink or restrict it to such a point that it becomes burdensome to exercise that right.

75 years is a long time. I hope that it continues and that it doesn't go the way of smoking which is all but illegal in a number of places. Tonight, I'm going to celebrate Repeal Day the best way that I know how- by preparing some classic Pre-prohibition cocktails for some of my fellow citizens who are choosing to excercise their right to consume alcohol. We live in a time of expanding government and decreasing individual liberties. Perhaps a little reflection on some of this will allow some of us to savor tonights libations just a bit more and hold onto our mugs a little more tightly. CHEERS!

Holiday Gift Suggestion- Zodiac Vodka

2008-12-05T07:55:00.000-08:00

I'm going to be reviewing books, liquor and other gifts prior to the Christmas holiday to perhaps make your Xmas shopping that much easier for the cocktail enthusiast or bartender in your life.

First up, we have a real winner in Zodiac vodka. This is good stuff, a nice soft round vodka which mixes really well. We were playing with it at 50 Plates recently and it was definitely enjoyed by both the vodka enthusiasts in the crowd (not me) and the non-vodka drinking group (me). Even better, Zodiac vodka is made out of potatoes in the beautiful state of Idaho. The only thing better would be if it was made of Oregon potatoes. Zodiac has an attractive package and each bottle represents one of the 12 zodiac signs (they sent this scorpio a bottle of aquarius). Good stuff and at a $25 price point this is a far better vodka than most. I really enjoyed this and will probably put it on the back bar once it comes into Oregon. Recommended.

Check Me on Twitter!

2008-12-04T14:28:00.000-08:00

www.twitter.com/lancejmayhew

Damn, I started this thing as a lark and now I'm addicted.

An Egocentric Posting

2008-12-04T13:14:00.000-08:00

Well, for not being a politician or Storm Large, this week has been a pretty good one for me in terms of media exposure. First, I was in this weeks Willamette Week, talking about the sad state of the economy (Thanks a lot Harry Reid, Chris Dodd and Barney Frank) and how people drink during good times or bad.

Next, I'm honored to be on page 15 of this week's Portland Mercury (My name, not my picture. That picture is Neil Diamond). Patrick Alan Coleman was nice enough to ask me to teach a cocktail class for the Mercury's Online Charity Auction and I was happy to oblige. Bid often and bid high. I'm web item #154 in the auction, and not only do you get a class with Mr. Coleman and I, but you get a keg of New Old Lompoc beer to help you forget whatever ails you, some Elemental vodka and cool glasses from elsa+sam boutique PLUS a distillery tour. Heck, if my wife is reading this, YOUR HUSBAND MIGHT REALLY LIKE THIS FOR CHRISTMAS (hint). Btw, is it me or has Patrick Alan Coleman really helped raise the bar for good food and drink writing in this town? Between his joining the Mercury staff, and Tom Colligan's debut at Portland Monthly, the level of talent in the food and drink writing biz has gone up dramatically in Portland.

This Sunday, I'm in the Oregonian's Taste section in a nice piece by Sara Perry. Check it out at SaraPerry.com or Oregonlive. The recipe featured is one of my favorites, make sure to give it a try.

Later this afternoon, I have to go pose for some photos for an upcoming issue of Northwest Palate Magazine. I'll going to keep most of it under wraps for now, but I will tell you that the article features one of my favorite Portland chefs and I collaborating on something special. I'm really happy with it and excited to be working with this chef again.

Continuing on, tomorrow is Repeal Day, the 75th anniversary of the repeal of Prohibition. Please join me at 50 Plates tomorrow if you have some time. We're going to be doing a special cocktail menu in recognition of Repeal Day and we should have some fun surprises in store.

The Sveinn Cocktail

2008-12-03T20:30:00.000-08:00

Right about now, I'm supposed to be over at Clarklewis for a dinner with Toby Maloney of the Violet Hour in Chicago, sponsored by Bulleit bourbon. I'm not usually one to turn down a free meal, and I was really looking forward to attending this event, but other things have interceded, so its Thanksgiving leftovers on the couch tonight instead.
That said, an unexpected night free allows me to dig this cocktail out and share it with you. Originally, I was going to submit this for the last Mixology Monday, a cocktail bloggers event that I participate in sporadically, but I missed the deadline.
I've been interested for some time now in using asian ingredients in western style cocktails. The Sveinn cocktail is an example of this. Several months ago, I prepared some Chinese apothecary bitters and then promptly (intentionally) forgot them in the basement to let the flavors marry. Early in November, I strained everything off and tasted the bitters. Very bitter, with a medicinal flavor that isn't unpleasant, but is distinctively asian. You aren't going to mistake these bitters for Angostura kids, I really like these but its a very asian flavor profile.
I've been playing around with the Seelbach cocktail quite a bit recently. The Seelbach is essentially sparkling wine with a touch of triple sec and bourbon but what stands out to me about this drink is the amazing amount of bitters used in its preparation (at 50 Plates, I use 6 dashes of Peychauds and 6 of Angostura to rinse the inside of our champagne flutes. Zane, one of the very talented bartenders at Vessel in Seattle also made me a cocktail with 3/4 oz Angostura, orgeat, lime and pisco that was a revelation to my palate. What both of these cocktails have in common is the use of much larger amounts than normal of bitters. I hope you can see where I'm going with this one. I tasted the apothecary bitters and really wanted to find a way to let their unique flavor shine. I settled on basing this cocktail around the frame of the French 75 (roughly).
I took 1/2 oz of the apothecary bitters, 1/2 oz of fresh lemon juice, added it to a champagne flute and topped it off with some Zipang sparkling sake. For the record, I really like Zipang, its an interesting product, very well made and perfect for mixing.
I garnished it with the seahorse left over from making the bitter (yes, there is seahorse in the bitters) to give it a slightly more avant-garde look and voila! The Sveinn cocktail. This is a nice, dry cocktail. Not really a ladies drink but perhaps a good alternative for the men at a party featuring sparkling wine cocktails. Cheers!

In dog years, I've been behind the stick for 105 years

2008-12-01T08:52:00.001-08:00

And some days it feels like it. 15 years ago today I was nervously getting ready to work my first shift as a real live bartender. It was a day shift at Stuart Anderson’s Black Angus on Florin Road in Sacramento. I remember that the drink special of the day was a Madras, something which threw me and made me even more nervous. I didn't have a trainer that day because we were short staffed, so like many other restaurant positions (especially the kitchen), I got thrown right in. Black Angus had a soda gun to the left of the well, and a liquor gun (the only time that I have ever used one) to the right. The liquor gun was unmarked, just a big black gun with about 30 white buttons. If you wanted to make a margarita, you pushed one button and it dispensed tequila, sweet and sour and triple sec all into the glass for you. Long Island Iced Tea? Thats another button. Gin? Another and so on. Well, I didn't know the buttons and neither did my manager, so my first day kind of sucked as frantic servers kept returning drinks because they were "funny tasting". I remember a strawberry daiquiri coming back because I had filled it with whiskey, and my offering more options to the servers as I slowly figured out the buttons on the liquor gun ("They want what? I don't know where the scotch button is. Offer them a gin and tonic instead. Or anything with gin, I know where that button is"). Suffice to say, my first day was stressful, chaotic and just plain nuts. I still have days like that, the only difference is that now I know what goes into a Madras and I have the confidence in my abilities that only time behind the bar provides.

I like to joke about my time at the Black Angus. I'll make cracks about learning every variation of the Long Island there (I think I honestly did), but it was the first bar that I was ever behind and for that I will always be thankful. There was the kindly veteran bartender Rich who took me under his wing and patiently explained to me how to set up the bar. There was Reptile Boy, a compulsive gambler who oftentimes needed to make a certain amount of cash on a shift to cover his recent bets. More than once I had to cover a shift for him when he "suddenly" fell ill and left before his bookie showed up to collect. Once, we had a carnival set up shop in a mall parking lot not too terribly far away and for about a week the bar would fill up with carnies after the fair closed. Some of the carnies started flirting with a cocktail waitress and lo and behold, when the carnival left, she went with them. I never saw her again. It was a completely disfunctional place, I couldn't figure out why the manager always paid for beers with quarters when we all went out until I realized that he had a key for the pool tables and was draining them for beer money. There was the time I learned never to allow shot glasses to pile up in front of customers in case they start throwing them at you (by the way, it hurts like hell to get hit with a shot glass) and the first time I ever got robbed was there too (corporate wouldn't replace our tips that were stolen back then). Black Angus has been bought and sold numerous times since I last mopped out the leaky beer cooler in Sacramento, the last time I set foot in one the famous "Fun Bar" atmosphere was gone, no more Monday Night Football or DJs. Instead, they had basically reduced the bar to a service well. It wasn't the same but then things are never quite how you remember them. I look back with fond memories of my time there and the 15 years since. Its been quite a ride.

As it is, I don't have a lot of time left behind the bar. I've been lucky enough to catch the beginning of the craft bartending movement, which I see as a chance to restore my chosen profession to its Pre-Prohibition glory. That said I'm too old to see this through, it will be the next generation of bartenders, people like James Pierce over at Touche, Jacob Grier and others who will make this a reality.

So far, its been a great run and for those of you who I have served, I can truly say its been an honor and a pleasure to serve you. Best wishes to you all.

Lance

The World's Best Hot Buttered Rum Recipe

2008-11-25T13:53:00.001-08:00

So Thanksgiving is right around the corner. Here in the Mayhew household, Thanksgiving is the high holy day of my year. Its my chance to take care of loved ones, celebrate the year and reflect on those who aren't joining us at the table this year. I have lost a lot of people in my life, more than I'll ever care to share on a blog, and sometimes I think that I live with the constant expectation that I won't see the next Thanksgiving. So for me, its always important to have a huge Thanksgiving feast. If its going to be my last, it better be the best too. So every year gets larger and more elaborate, but certain things always happen at my Thanksgiving. First, I always do the cooking. Sure, people might bring a side dish or a dessert, but rest assured, no one needs to bring anything because there will be leftovers for weeks when I am done.

This year, there is a definite chill in the November air here in Oregon, much more pronouncedly so than last year, I'm still going to barbecue my turkey but I'll need a little something to warm me up when I step back inside from my hourly checks on the bird. This year, I'm offering guests a Stone Fence (Buffalo Trace Bourbon, 2 dashes Angostura bitters and Apple Cider) as my cold drink and I'll offer up Hot Buttered Rum for those that need to take the chill off of their bones. Now, Hot Buttered Rum isn't the hardest drink to make in the world, and neither is the batter. That said, most of the Hot Buttered Rums I have tasted are downright nasty, and most batters just don't quite get it right. I'm going to offer a few easy do's and don'ts for making an enjoyable Hot Buttered Rum.

DO-

- Use a quality rum. I like one with some age on it. I'll be using Bacardi 8 this Thanksgiving, I don't think there is a better rum for a Hot Buttered Rum.

DON'T-

- Use cheap rum. Cheap rum is going to taste even cheaper when you warm it up. You can't hide poor quality ingredients in this drink.

DO-

- Make your own rum batter. It isn't hard, takes less than 10 minutes and you'll be amazed at the difference in quality.

DON'T

- Buy commercial buttered rum batter. Yuck. I have yet to try one that doesn't taste like chemicals and stabilizers.

So lets get down to the recipe shall we? I like to leave a stick of butter out for about an hour to soften it up to make this a really easy preparation.

Hot Buttered Rum Batter
1 stick butter, room temp
¾ c brown sugar
¼ cup agave nectar
½ tsp cinnamon
pinch salt
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp clove

To make a hot buttered rum, simply slice a good dollop off of the batter, add to a mug with 2 oz Bacardi 8 rum, fill with hot water, stir to incorporate, and enjoy.

Here is wishing all of you the best this Thanksgiving.

Lance

Weekend Update

2008-11-14T12:16:00.000-08:00

Tonight you won't find me at 50 Plates or behind the bar anywhere else. Nor will you see me pouring beers and shaking cocktails on Saturday. Instead, I'm taking a long overdue vacation to Palm Springs. I won't be blogging while I'm gone, and, to be honest, I probably won't even be checking emails or answering my phone. I'm going to sit on the edge of the Salton Sea, do a little fishing and just relax for a while. Perhaps a good hike or two at Joshua Tree will do me some good as well.

I posted a picture of Isaac from the Love Boat because he is my favorite fictional bartender of all time. I actually read a pretty funny top 10 list of fictional bartenders that you can read here. I think Isaac deserved more than honorable mention, but thats just my opinion. Check it out and let me know what you think.

Sunday, I'm driving over to Temecula to do some wine tasting with my friends Jason and Grace. I'm particularly fond of Hart and Thornton, and I'm always pleasantly surprised by the quality of the wine in Temecula.

I just had some punch recipes published in this weeks edition of the Portland Mercury. You can check them out here.

Its also looking like I might get a chance to collaborate again with one of my favorite Portland chefs. I don't want to let the cat out of the bag, but this should be very very cool.

Lastly, I've agreed to facilitate a couple of cocktail classes as items for upcoming Holiday Charity auctions for a couple of worthy charities. If you are interested in either me donating some more of my time for a good cause that you might be aware of or if you are interested in bidding or which charities I'm supporting, shoot me an email and I'll be happy to share all of the pertinent details.

I'm rolling out of the office right now and going home to pack. I'm turning off the old cell phone, taking my watch off and heading for vacation. No deadlines, no conference calls, no crazy calls in the middle of the night. See you all when I get back.

Book Review- Mr. Boston: Official Bartenders Guide

2008-11-12T11:06:00.000-08:00

I'd heard that Jim Meehan was working on a new and revised edition of the venerable Mr. Boston guide and to be honest, I was curious just how much the publisher would let him revise it. I own more copies of Mr. Boston than any other book (currently 31 copies ranging from really old to copies from the last few years. Hint- when purchasing a Christmas gift for a bartender, he might already own a copy or two of Mr. Boston), and while I never, ever crack them open, I still can't bear to part with any cocktail books so they sit high on an out of reach bookshelf, taking up space and needing a good dusting. I don't keep Mr. Boston behind the bar, and the last time I can remember using one to look up a drink was 1994 when I was wearing a bolo tie as I worked a Stuart Anderson's Black Angus Fun Bar. Whatever I made was clearly not what my customer was expecting and I felt pretty burned by the guide. Since then, I've always held a rather low opinion of the Mr. Boston guide and I tend not to reach for it when I have questions about a cocktail.

That all changed last night. I got home and found a copy on my front doorstep. Let me just say now that Jim Meehan should be congratulated on a job well done. Instead of adding a 32nd useless copy to my bookshelf, this new edition (I believe it hit bookstores yesterday) mixes classics with 200 modern classics from some of the top bartenders in the country (including Oregon's Kevin Ludwig, Kelley Swenson and Ryan Magarian). The book is beautifully photographed by Ben Fink, not something I was expecting, and there are some nice tips and hints scattered throughout the book from people like Dale DeGroff, Robert Hess and David Wondrich. This book is easy to use, dividing most of the drinks by base liquor, but also has sections on hot drinks, frozen drinks, eggnogs, punches and even wine in mixed drinks. This is a great reference now, and I was inspired to work on a couple of new cocktails after reading a few of the drinks contained inside of this volume.

At $14.95, this is a great reference and every bartender should own a copy of this book. It provides a concise reference for what the modern bartender needs while also offering up cocktails from the most creative minds in the business right now. HIGHLY RECOMMENDED.

House Spirits releases Marteau Absinthe tomorrow!

2008-11-07T13:10:00.001-08:00

House Spirits Distillery Open House/Absinthe Marteau Release!

Saturday, November 8th, 1pm-4pm
Free to the public, 21 and over
2025 SE 7th, Portland, Ore.

If you haven't tasted Marteau, don't miss out on this opportunity! I'll see you there

2 for 1 Book Review: Dale Degroff & Robert Hess

2008-11-07T08:02:00.000-08:00

I try to stay on top of what is current in cocktail books. A lot of what comes on the market, is, quite frankly, crap. However, over the last couple of years, the quality of cocktail related writing has improved somewhat markedly. The last month has seen the release of two fantastic cocktail books by two of the people I respect most in the world of mixology, Robert Hess and Dale Degroff.

Dale Degroff's latest, The Essential Cocktail, The Art of Mixing Perfect Drinks , is a beautifully photographed and well put together book. Featuring approximately 500 different cocktails and their variations (a nice touch), this book isn't as comprehensive as Degroff's earlier book, The Craft of the Cocktail, but this book is a wonderful introduction to the world of classic cocktails. This is an easy to use and wonderfully laid out book, full of nice photography and of a decent enough size that you can lay the book out and read from it if need be. If you know a bartender or have any cocktail enthusiasts to do Christmas shopping for, they will be very happy to find the "Essential Cocktail" under the tree.
Robert Hess, sometimes known as Drinkboy and host of the Small Screen Network's wonderful shows, has just published "The Essential Bartenders Guide". While DeGroff's book seems to appeal to a broader audience of cocktail enthusiasts and bartenders alike, Hess delivers a precisely focused, well written and designed manual for working bartenders. While he does offer some tips on stocking a home bar, I think the real value in the Essential Bartenders Guide is to the professional, who can put it behind the bar (great job on the binding with this one) and read and reread selections from it when it they have time. Hess provides the background on things like Fernet Branca, proper glassware selection and more. Even better, while the recipes are heavy on the classics (A Bamboo cocktail anyone?), Hess doesn't waste time with half assed contemporary drinks, instead focusing on a small but signifigant selection of modern classics including Ryan Magarian's Pepper Delicious and Paul Harrington's Jasmine in addition to some of his own creations. This is going behind the bar at 50 Plates tonight, joining the Hess autographed and rather dog eared copy of the Museum Of American Cocktails recipe book, and it is an invaluable addition to any bartenders library.
Both of these books come highly recommended. If you can't make up your mind between the two, buy both, you'll be glad you did. Both are excellent new offerings from some of the top people in the world of mixology. I'm glad that they both have a home on my bookshelf.

The 2009 Grand Marnier/Navan Mixology Summit is coming!

2008-10-31T13:04:00.000-07:00

So my favorite event of 2008, the Grand Marnier/Navan Mixology Summit is happening again in Vail Colorado. Led by Steve Olsen, Andy Seymour and the rest of their gang again, it promises to be one of the highlights of 2009, and I sincerely hope that I get the opportunity to attend next year.

You can read about my experience at this years Mixology Summit on some of my earlier posts. Looking back, there were two very valuable things that I took away from 2008's Summit.

First, Grand Marnier/Navan really did an outstanding job with the program, and there was plenty of time to interact with outstanding presenters like Leo Degroff and Aisha Sharpe which allowed me to pick their brains and exchange some thoughts and ideas with them. I came home to Oregon filled with new ideas and techniques. I'd never be doing a bacon bourbon if I hadn't talked to Don Lee and Jim Meehan at the Summit. In fact, I wouldn't be working on a duck fat washed Grand Marnier for a Duck a l'Orange cocktail that I'm going to be submitting as one of my entries this year (note to readers; its a subtle duck flavor achieved by fat washing duck fat into straight Grand Marnier, and a couple of other ingredients marry pretty damn well with it to make for an interesting cocktail) without talking to those guys, and even better, seeing them actually demonstrate some of their techniques.

Second, I made some of the best contacts in the industry ever at this years Summit. Even better, a number of them, including Ky Belk of Elway's Steakhouse in Denver, Doug Miller of Culinary Institute of America, and the great Jimmy Patrick (www.mixographer.com) have become great friends and have even come out to visit me in Oregon. Others have been "internet friends" and acquaintances, but meeting Jonathan Pogash on the ride from Denver to Vail turned out to be a great resource when we were trying to publicize the cocktail competition portion of the Great American Distillers Festival. This was the top 100 bartenders in America, in one resort with one of the finest liquor brands in the world showing us a first class time and allowing us to learn about their products.

Oh yeah, this wasn't all about learning about Grand Marnier, Navan and bartending. There was world class skiing, snowmobiling, and other activities available as well. Even better, this wasn't one of those events filled with PR types (nothing personal)and salesmen, this was bartenders being brought together to learn and share knowledge. I relax around bartenders. I instinctively trust them and I can let my guard down around them and share stories of life behind the stick that I'd never in a thousand years share with the salespeople or enthusiasts. For me, this was a chance to learn, make new friends, and have a great time at one of the most beautiful places on planet earth.

So how can you attend? Well, first you've got to be a professional bartender. Next, go to www.mixologysummit.com for the application and rules. Good luck to all of you and I hope to see you in Vail again next year.

Cool Tequila Art

2008-10-24T09:58:00.000-07:00

I like Tequila. A lot. When I'm in Baja with friends I'm usually drinking Cazadores and Dos Equis lager, although occasionally I'll switch up to Tequila 1800, especially if I'm drinking margaritas. Its smooth, really mixable and the price point is right for me. Anyway, long story short is that I like 1800 and there is always a bottle or two of it floating around Casa De Mayhew in case I feel like margaritas or palomas or a sudden dinner party breaks out.

Well now the 1800 tequila folks have gone and done something really cool. I'm a huge art fan and Tequila 1800 has commissioned some of the top artists in the US and Mexico to design 1800 bottles. Even better, their site (www.1800tequila.com) lets you design your own bottle (there are some great ones in there already) for a chance to win $10,000 and be featured in a national ad campaign. They've also got a feature coming soon that will allow you to design your own custom 1800 art sneakers. I can't wait to see what those are going to look like. BTW, I'm a size 10 if anyone cares :)

I've been checking out the bottle art this morning and really enjoying what I've seen. Check it out at www.1800tequila.com, its also where you can find out where these limited edition artists bottles will be available.

Book Review- 101 Champagne Cocktails

2008-10-22T12:00:00.000-07:00

So I'll admit it. When I was asked if I'd like to receive a copy of 101 Champagne Cocktails for review, I accepted because I love to see whats on the market, but I didn't exactly have high expectations. Perhaps it is because I am always suspicious of cookbooks and whatever else that offer a large number of recipes. I mean, can you really make 101 decent champagne based cocktails? Why not 98 if thats all you have? Or why didn't you make it to 105? Those are the kind of things that run through my head when I see books like this. Luckily enough for me, Kim Haasarud not only created 101 interesting champagne cocktails for this book, most of these are easy and approachable too.

I started flipping through the pages and while a number of the classics are represented (the Bellini, the the Kir Royale, the Mimosa), I was startled by how many unique and interesting new concepts were in the book as well. The Limoncello Sparkle, Sparkling Apple Cocktail and Stormy Ginger Fizz were all revelations, and the photography of these drinks is just superb. This is a really well written and photographed book. Interesting enough to intrigue me as a professional, but clear and concise so that even a novice with no bartending experience can make these drinks. Overall, this is a pretty interesting addition to my cocktail library, so much so that I think I might be giving several copies to my friends and family as Christmas gifts this year. Pick up a copy of 101 Champagne Cocktails. You'll be happy that you did.

The usual wednesday update

2008-10-22T08:45:00.000-07:00

- I'm currently reading Bacardi and the Long Fight for Cuba: The Biography of a Cause, which is quickly becoming one of my favorite reads as it contains two of my great loves, history and booze.

- Shared a bottle of Cyderworks 2005 Oregon Dry Sparkling Hard Cider from Sauvie's Island here in Portland last night. It left me less than impressed. While I'm not a huge hard cider fan, I do tend to drink a bit of cider during the fall season. This cider was just thin and austere. I made it drinkable with a heavy dose of good rum, but I won't be buying any more of this hard cider. I was terribly disappointed.

- I'm in pickling mode again and my copy of The Joy of Pickling is getting a bit dog eared. I saw that there is a revised edition with about 25 new recipes of Joy coming in May. I can't wait. Right now, I've pickled blueberries in molasses, and I made some pickled cranberries, tonight is going to be pickled beets, some pickled cauliflower and the green tomatoes that I harvested in the garden last night.

- It looks like I'm going to be quoted in the Hartford Business Journal this week(god I miss the Hartford Whalers, the NHL lost its luster for me when they moved). I won't say about what until the article runs, but unfortunately, I didn't get interviewed about the return of the Whalers.

- A Phillies/ Rays World Series? Wow, I can't even begin to tell you how little I care about this Series. I'll just wait til the World Baseball Classic for some decent games.

- Palm Springs vacation time keeps looming closer and closer. I need to start making arrangements for wine tasting in Temecula. Temecula really has some first rate wineries, and I haven't been tasting down there in some time so it will be interesting to see how things have changed.

The OBG has 4 of the Willamette Week's "5 Killer Cocktails" in the Restaurant Guide 2008

2008-10-15T13:01:00.000-07:00

Kelley Swenson and Ten01 , Kevin Ludwig and Clyde Common , Park Kitchen , and a cocktail that I did for Belly Timber were 4 of the "5 Killer Cocktails" highlighted by the Willamette Week in their 2008 Restaurant Guide.

Wednesday Ruminations

2008-10-15T08:30:00.001-07:00

- I generally avoid political issues on here, but I'm feeling more and more like I'm going to have to go John Galt if things keep going as they are. Maybe I'm just depressed at the thought of having to sit through one more debate tonight.

- I'm playing with the idea of a postmodern martini inspired by my friend Kevin Ludwig. Right now, I've got some nice Sepay Groves olive oil infusing into Bombay Sapphire gin and an interesting twist on vermouth coming up. I'm hoping to have this up pretty soon.

- Jacob Grier has arrived in Portland and he brought some Fee Brothers Rhubarb Bitters up from California. I've got to say, this is one of the more interesting bitters I've had to date. He's also brought up some Grand Traverse Distillery vodka, a premium vodka made in Michigan. While I am clearly not much of a vodka fan, I still appreciate well made spirits and I'm looking forward to trying it.

- Jeff “vodka lover” Morgenthaler sent some Bitter Truth Celery bitters my way. I haven't really been in cocktail mode recently, but I can't wait to try them. I first tasted them when the legendary Murray Stenson of Zig Zag Cafe made me a few cocktails with them. Its an absolutely brilliant product.

- I'm spending a week next month in the Palm Springs area. I'll do some wine tasting in Temecula, visit the Salton Sea and Joshua Tree, but if anyone has any other recommendations for things to do down there, I'm all ears. Of course, part of me wants to make a run down to Baja for some street tacos and seafood carts.

Mixology Monday- Guilty Pleasures

2008-10-13T20:01:00.000-07:00

So this month's MixMo subject is Guilty Pleasures. Hosted by Stevi Deter over at Two at the Most, this subject has already gotten Jeff Morgenthaler to admit to his secret love of vodka, and a number of other great bartenders and bloggers are probably about to make similarly embarassing admissions.

Before I start teasing anyone else though, I have a bit of an embarassing admission to make myself. I used to live the thug life before I reformed and started making more respectable cocktails. Sure, I wasn't slinging rock on the mean streets of Oakland, nor have I ever once sported colors, and any gang sets that I have ever thrown are more likely the result of a hand cramp than any actual serious attempt at those contortions. That said, I have worked in some of the finest hip hop clubs in California, slinging drinks to the rich, the poor and everything in between. I've used a bottle of Galliano as a baseball bat during a riot in a club, seen police panic and release their dogs on an unsuspecting (although rowdy) crowd after we've locked the doors after hours, and been downwind of more pepper spray than I'd like to admit. Back in the day, it was just part and parcel of the game.

Y'all gon make me lose my mind
Up in here, up in here
Y'all gon make me go all out
Up in here, up in here
Y'all gon make me act a fool
Up in here, up in here
Y'all gon make me lose my cool
Up in here, up in here - DMX, "Party Up"

While I did work in some of the finer hip hop establishments on the west coast in the mid 1990s, unlike most videos you see, we didn't exactly sell lots of Cristal and Louis XIII. Instead, the middle class hip hop afficionados preferred strawberry daiquiris, the ubiquitous gin and juice, and of course, the subject of tonight's post, the Hennessey Separator.

For those of you unfamiliar with the Separator, its essentially a white russian (vodka, half and half and kahlua) with brandy or cognac standing in for the vodka (Sorry Morgenthaler, I don't think you'd like this one). Now, in my experience there are only two ways to make a Separator. The poor mans way is just to ask for one and you'll get something nasty like E&J Brandy, or there is the playa's way, which is to walk up to the bar and order a Hennessey Separator. I swear, in all the years of slinging drinks in hip hop clubs, I never once made a Courvosier Separator. True gangstas understand that while Courvosier is a nice cognac, only Hennessey is the proper choice for a well made Separator. It seems to be some sort of unwritten rule in the clubs, one that I personally agree with.

Separators were a mans drink back in the day. Delicious, strong, creamy and sweet, Separators have enough punch to be effective, and yet enough sweetness to cut the fire of VS level cognac. I developed a taste for them early on in my career, and drank them through my entire club career.

I rarely drink Separators anymore. I've never made one at home, nor have I ever ordered one in Oregon. It seems like this is a drink that isn't just a guilty pleasure for me, I need a certain set and setting to truly enjoy one of these. I need to be in some divey California club, where the glasses are sticky, the crowd rowdy and the doormen just ready to snap from roid rage. I don't end up in places like this very often, but when I do, nothing like a Hennessey Separator hits the spot.

Damn it feels good to be a gangsta
Feedin the poor and hepin out wit they bills
Although I was born in jamaica
Now I'm in the us makin deals
Damn it feels good to be a gangsta
I mean one that you dont really know
Ridin around town in a drop-top benz
Hittin switches in my black six-fo
Now gangsta-ass n**** come in all shapes and colors
Some got killed in the past
But this gangtsa here is a smart one
Started living for the lord and I'll last- Geto Boyz "Damn It Feels Good to be a Gangsta"

The Martin Miller's Gin Masters Competition 2008- U.S. vs. U.K.

2008-10-13T13:46:00.000-07:00

I got home Friday night and as I was perusing my mail, I found a rather fat envelope with a strange London postmark. There was no return address, and to be honest, I get more mail postmarked from Turlock, California in a month than I do London in a year. Opening the envelope, I found a very well printed invitation to Martin Miller’s Gin Masters Competition 2008 at Death and Co. in NYC on November 9th. Unfortunately for me, I have prior plans and will be in Palm Springs on that day, but this is shaping up to be one hell of a battle between some of the best bartenders in the U.S. and U.K.
Heading up the American team, Canadian Jamie Boudreau of Seattle and Daniel Shoemaker of the TearDrop Lounge here in Portland represent the Pacific Northwest. The American team (perhaps we should just call it Team North America for Jamie's sake?) is rounded out by Vincenzo Marianella, the "Cocktailian Deity of Los Angeles", Giuseppe Gonzalez of the Clover Club in Brooklyn, and the Bay Area's Thad Vogler and Erik Adkins.
The UK team features some of the best talent from Martin Miller's homeland (alas, Simon Difford isn't among this crowd). Jake Burger, Ben Reed, Jason Scott, Sean Muldoon and Giles Looker are some of the top talent in London, Belfast, Leeds and Edinburgh.
The competition features 3 rounds. First, the original cocktail featuring either Miller's or Miller's Westbourne Strength, and contestants must create 3 cocktails in 6 minutes. Next, the classic cocktail, making one of 5 classic cocktails correctly, and being able to discuss the history and merits of each cocktail. And finally, the Gin and Tonic speed round where contestants have 1 minute to create as many drinkable gin and tonics as possible.
Martin Miller's has lined up a veritable Who's Who of Mixology to serve as judges. David Wondrich, Gary Regan, LeNell Smothers, Paul Clarke (from Seattle), Sasha Petraske and Ann Rogers form possibly the scariest panel of judges to face in the history of our craft. I'm sure glad its Boudreau and Shoemaker having to look at that murderers row and not myself.
Anyway, if you happen to be in NYC on November 9th, this will be an event not to miss. leave it to Martin Miller's to throw yet another world class event.

Sneak Peek- Urban Farmer

2008-10-12T21:54:00.000-07:00

So this past weekend, I got a chance to get inside and see (and sample) the cuisine at Urban Farmer, a self described "modern steakhouse" housed in Portland's newest luxury hotel, The Nines. As I walked into the lobby of the Nines, I was blown away by just how stylish and well appointed the a hotel this is. I spotted Ian Gilula and Aaron Frankel, two of the premier glass artists in the Pacific Northwest installing a hanging chandelier as I walked into the large, open atrium. This is a new level of hotel in Portland, while I wouldn't blink twice to see this in New York City, it is a whole new level of luxury for little Portland Oregon.
Situated on the main lobby floor of the Nines, Urban Farmer is a sleek polished restaurant with a variety of looks seamlessly blended into the whole. Cow print booths, LCD screens filled with art, an alcove filled with house pickled veggies and a library room finished with a long sleek modern bar. My description may be lacking, but the overall result is a beautiful restaurant.
My dining companion and I drew an appetizer, entrees, a side and dessert from buckets, a common practice in restaurant dry runs as it gives the kitchen some experience and allows the staff to develop a level of comfort serving the menu. We were promptly seated at the long, sleek bar and as I looked around, I noticed that the restaurant is manned by some of the best servers and bartenders in the city. Urban Farmer has assembled a veritable all star team of front of house staff, and I was surprised how many people that I know, respect and admire are going to be on staff here.
We put our orders in at the bar, and a few moments later, a very pleasant surprise arrived at our table. Pumpkin bread, baked in a tin can and decanted tableside, served with regular butter and apple butter. It was moist, fragrant and delicious. Even better, the butter arrived spreadable (I hate hard pats of butter in restaurants) and the apple butter was complex and spicy.
I had drawn an appetizer of Lamb Sweetbreads, with lamb bacon and a sauce that escapes me. I love sweetbreads, and this dish made me look at sweetbreads in a completely different way. These were tender and delicious and the lamb bacon added another unusual touch to the dish. The sweetbreads were served on a bed of greens adding a nice bitterness to the sweetness of the sweetbreads and the salty crunch of the lamb bacon. This was a very complex and well prepared dish and I'll definitely be ordering it again.
Next up, my dining companion had drawn a 16 oz NY Steak and vegetable fricasee, while I had gotten a Porchetta dish and a side of Hen of the Woods mushrooms. While my companion was clearly enjoying his steak, I didn't have a chance to sample it. The vegetable fricassee was really well done, simple, but well composed and very tasty. My porchetta arrived with a small cruet next to it which my server promptly poured around the dish and announced that it was a bacon broth. Bacon broth with porchetta? Have I died and gone to heaven? This was a truly fantastic dish, spicy with peppers but deep and almost haunting in its complexity. I loved this dish, this is one of the best things that I have ever eaten in several years, I could die happy if this was the last flavor in my mouth. And the Hen of the Woods mushrooms were a revelation. I don't recall ever having Hen of the Woods mushrooms before but these were quite simply delicious. They were perfect with my porchetta, although I did imagine them complementing my dining partners NY steak perfectly. Of course, they were so good that I preferred to keep them to myself.
I managed to taste Urban Farmer's 12 day old rye whiskey, made by the fine people at House Spirits. This is definitely a young spirit, feisty and hot. I generally prefer my rye to have quite a bit of age on it, but this is a well made rye and I'd really be curious to see how it does with some age. Did I mention that there are 3 barrels of this rye behind the bar, aging for a few years before they plan on opening the casks. Until then, this young spirit is the only style available, and with the talented team of bartenders behind the bar, I'm very curious to see what cocktails they develop with this rye.
Finally, dessert arrived in the form of Mud Pie. I'm not a big dessert eater, and at this point I was happily full, but I couldn't resist a bite or two. Perfect. It was simply perfect, I'll leave it at that.
Now, please don't take this as a review. It isn't. This is merely a description of my experience at Urban Farmer during a practice service prior to opening. I've opened plenty of restaurants and there are always challenges that come with each opening. However, I did have one of the better meals of my life at Urban Farmer, and I'll be returning eagerly to try more of the menu when they open on the 16th. I think Urban Farmer is going to be a signifigant addition to Portland's culinary scene and I'm happy to have them on the scene. I'd like to thank the entire staff and management team at Urban Farmer for their hospitality and generosity during my visit. Best of luck to all of you and I'm looking forward to returning soon.

Come join me Monday at the Drambuie Den

2008-10-02T10:10:00.000-07:00

So this Monday at the Doug Fir, I'm lucky enough to have been invited to participate in a cocktail competition sponsored by Drambuie. In addition to Monday nights cocktail competition (this also runs Tuesday as well), I believe there will be Drambuie cocktails, food and entertainment as well. I'm looking forward to it and I'm pretty happy with my cocktail for the competition. In fact, I'll share it with you here. Its pretty boozy, but in a good way.

The Claymore Cocktail

1.5 oz Bacardi 8 rum
.75 oz Green Chartreuse
.75 oz Drambuie
Fee Brothers lemon bitters
Lemon twist

Chill, serve up in a stemmed glass, garnish with a twist. Simple, elegant and effective.

Damn, I almost forgot. To come either night, go to www.pursuitof1745.com/denRSVP to make your reservations (its a free event but you have to be 21). And its at the Doug Fir on East Burnside. It runs from 7-10 each night, I hope to see you there.

My Hiram Walker Gingerbread Liqueur drink

2008-10-01T22:17:00.000-07:00

No name yet, but I'm really enjoying this so I thought I'd throw a quick post up. I was SO right about rye whiskey and the Hiram Walker Gingerbread Liqueur. Oh wait, the name just came to me!

November Rain

3oz Rittenhouse 100 proof rye whiskey
1 oz Hiram Walker Gingerbread Liqueur
3 dashes Regans Orange Bitters

Chill, serve up with an orange twist.

Highly recommended.

2 for 1 Product Review- Hiram Walker Gingerbread and Pumpkin Spice Liqueurs

2008-10-01T21:30:00.000-07:00

Hiram Walker is not a brand that I usually use. In fact, I haven't carried Hiram Walker in any of my bars in years. I've always considered it a middle of the road brand, more of a fit for your neighborhood tavern or college bar than a good craft bar. In fact, the last time I had to use anything from Hiram Walker, I was at a photoshoot and I threw a temper tantrum because the hosts were trying to substitute Hiram Walker Pear Schnapps for my requested Clear Creek Pear Brandy and the schnapps had turned my cocktail kryptonite green.

Today, I got a couple of samples of product from Hiram Walker. I opened a box and inside was a bottle of Gingerbread Liqueur and a bottle of Pumpkin Spice liqueur.

First up, Pumpkin Spice liqueur. The moment I cracked the bottle the aroma of pumpkin spices floated through the air. My wife, smelling this blind identified pumpkin spice immediately. So far so good. I can't day that I am a fan of the color though, its definitely colored to resemble pumpkin, but being a purist, I'd really rather have a clear liqueur versus something that will get muddy looking pretty quickly once you start throwing other ingredients into a mixing tin with it. Upon tasting, it starts with a pronounced banana bread flavor before moving to pumpkin spices, nutmeg, allspice, cinnamon and clove. The flavors do not linger, this disappeared off my palate within seconds. The nice thing about the spice profile is that it really hides any alcohol burn making this a very smooth and light liqueur. I wish there was a little more mouthfeel, I do prefer my liqueurs to have a bit more viscosity but overall this is an interesting product. I envision this working really well in a hot drink with steamed milk or as a fall milkshake style cocktail. Add some vanilla ice cream, half and half, some ice and blend this up for an easy, sweet fall cocktail.

Next up, I moved onto the Gingerbread Spice liqueur.I really enjoyed the nose on this, its definitely got a gingerbread, cinnamony nose to it. This actually reminded me of last Christmas eve, watching my sisters in law put together gingerbread houses as the whole house was filled with a wonderful gingerbread aroma. As for flavor, the gingerbread liqueur is more complex than the pumpkin spice, perhaps the nature of gingerbread alone has something to do with this, but this was my clear favorite of the two. I still had some issues with mouthfeel, again, this tasted a little light, I prefer some viscosity in my liqueurs and again these flavors drop off the palate within seconds after drinking. And also, both of these liqueurs are very sweet, Still, I can mix with this gingerbread liqueur, in fact, the moment I tasted it I started to think about rye whiskey. I think the spiciness of rye with the gingerbread liqueur will be a great match and for some reason I really want to mix this with grapefruit juice too. I don't think that I'll put rye, gingerbread liqueur and grapefruit juice together though. Hmm. I'm starting to get thirsty...

Overall, I'm pleasantly surprised by these two products from Hiram Walker. They aren't a fit for every bar, but they offer a better and fresher flavor profile than I would have imagined. I'm not going to be putting these behind the bar at 50 Plates next week, but I will continue to play with the samples and I have a lot of friends who bartend in taverns that will welcome having some very autumn flavors to offer their guests that will be easy for them to mix. Perhaps Hiram Walker should develop a premium line (Hiram, by Hiram Walker. Wait, that sounds like perfume). If so, these two liqueurs would be a good jumping off point for them, with some small tweaks to each, both of these could be invaluable additions to a craft bartenders repetoire. As it is, I will be discussing these Hiram Walker products with both customers looking for unique cocktail ideas for the holidays and tavern bartenders looking for an easy yet tasty new drink to introduce to their customers.

Thank You Plymouth Gin!

2008-10-01T21:20:00.000-07:00

Ok, I'll admit it. I love swag. I really do. Well, at least good swag. Plymouth ginis reputed to have the best swag in the industry. My friends who went to Tales this year came back talking about all of the clever giveaways Plymouth had during the event. Of all the swag I've seen in the last year, nothing has had me salivating as much as Plymouth gin's bartender toolkit. Packed in a nice padded bag, it includes everything a bartender on the go will need. Muddler, bar spoon, Boston shaker, double jigger, etc. While I'll probably replace the muddler with my Mr. Muddler muddler, I'm already planning on packing this thing for my next upcoming vacation (Palm Springs next month). Anyway, I'd just like to thank the fine people at Plymouth gin for such a great gift and their great gin. Thanks

Product Review- Mata Hari Absinthe

2008-09-29T10:15:00.000-07:00

Absinthe. Its the hot thing in the liquor market right now. It seems like every company is rushing to get an absinthe to market as soon as they can. Personally, while I really enjoy St. George and Trillium absinthes, I've found that a number of the early absinthes getting into the market lack balance and that certain sense of elegance that separates the great absinthes from the also rans.

I recently received a bottle of Mata Hari Bohemian absinthe for review. Its an Austrian absinthe, apparently distilled from the original recipe from the 1800s. Its definitely got a pronounced herbal flavor profile, something I much prefer over absinthes with a more anise forward profile. Mata Hari uses Grand Wormwood and Salvia as the main flavoring components to provide the herbal notes in this absinthe, bringing a depth of flavor with an edge of bitterness. What is missing is Petite Wormwood, which has a more subtle flavor, but reduces the bitterness of Grand Wormwood and provides a haunting quality found in the very best absinthes. From what I've been hearing recently, almost the entire crop of petite wormwood in Europe is sold to vermouth producers under long term contracts. I'd be very curious to see if Mata Hari adds petite wormwood into their formulation in the future if the European market opens up in the next few years.

As it is, Mata Hari comes in at 120 proof, but I notice the alcoholic burn more than I do with a similar absinthe with the same proof, Trillium. When I tried Mata Hari as a traditional absinthe preparation, using 1 oz of absinthe, 1 sugar cube and about 4 oz of water, I found it a bit austere for my tastes. It louched slightly in the glass, but once the cube had dissolved on the spoon it was perhaps the prettiest glass of absinthe that I've ever laid eyes on, truly the Green Fairy. I actually added some simple syrup to the drink to sweeten it a little bit to my taste and I really enjoyed the drink quite a bit more. This is an absinthe that calls for a bit more sugar than a typical preparation, but finding the right balance with this absinthe was worth the effort. Mata Hari has a long finish, 10 minutes or more, and the extra sugar was necessary to push past the bitterness to bring the complex underlying flavors out.

Mata Hari shines brightly in one of my favorite cocktails. I found that the dryness and herbal tones of Mata Hari absinthe complement a sazerac cocktail perfectly. In fact, I think Mata Hari absinthe is probably best used as a component in cocktails. When I added it to my usual sazerac recipe (Sazerac rye, 4 dashes of Peychauds, 1 dash of Angostura, a splash of simple and a lemon twist), the Mata Hari added a depth to the cocktail that anise forward absinthes just can't achieve.

Overall, I'm glad to see more absinthes come to the market. Mata Hari is an interesting product, one that I like, especially for my sazeracs. In fact, I think I might have one right now.

Product Review- Veev Acai liqueur

2008-09-28T22:14:00.000-07:00

I'll admit, I was a bit skeptical about reviewing a product that bills itself as a replacement for vodka. I'm pretty well known for my aversion to most vodkas, and, other than reviewing vodkas once in a while, its not something I consume. However, I personally find Veev acai (pronounced ah-SIGH-ee from what I understand) more along the lines of a liqueur than a base spirit as it comes in at 60 proof and does have a pleasant sweetness to it.

Part of my aversion to vodka is that it has no character, by definition. Veev acai though, has a very distinct flavor, overall very fruity but cherry leads on my palate and I honestly don't get much acai until the end. Trust me when I tell you that I took one for the team,as I ran down some acai juice to sample for this review (I thought it would be fun to use Veev with acai juice to make a super healthy, anti-oxidant cocktail), sampled it straight and, well, lets just say that its not the most pleasant juice I've come across. It definitely tastes like its good for you, bitter, bitter stuff. I think I'll use the remainder of the juice to spray on my houseplants to keep my cats from eating them. Thank god the Veev people have managed to incorporate only the tastiest part of the acai berry, and by blending it with acerola cherry and prickly pear cactus, have achieved a really unique and tasty flavor profile.

One of the things that impressed me most about receiving this bottle of Veev was the promotional information contained within the package. Printed on recycled paper with soy inks, it explained Veev's commitment to enviromental causes, and I can always admire a company that puts its money where its mouth is. I wish more companies were as socially concious as Veev.

So far, my favorite way to enjoy Veev acai is simply mixed with tonic and lime. Its a refreshing and very different departure from my usual Sapphire and tonics, an original reinterpretation of a cocktail classic.

I'd carry Veev in my bar once its listed in Oregon. Its going to occupy a unique niche in the market, and I think that the level of success Veev achieves is really going to be dependent on bartenders offering this unique product to their patrons. This is a product with a bright future, and I'm excited to see what the future holds for Veev acai.

Great American Bartenders- Murray the Blur

2008-09-20T13:54:00.000-07:00

If you know Murray, you'll understand why they call him Murray the Blur. Even better, I tried and failed to take 6 shots of him. Each one is blurry. I think his name is appropriate.

And don't call him Manny.

Product Review- Sobieski vodka

2008-09-15T22:11:00.000-07:00

Damn Sobieski vodka. First off, I'm not even supposed to admit to liking vodka even a little bit. I'm a gin guy when it comes to clear spirits, even going so far as to occasionally offering people "juniper vodka" in their drinks. I find most vodkas insipid, lacking flavor and appealing to the lowest common denominator. Even well made vodkas don't hold a ton of appeal for me, the idea of paying $40 for a bottle of something with little character makes me cringe. At 50 Plates, I carry Goose and Ketel One, but no Stoli, instead focusing our limited vodka selection on American artisan brands like Medoyeff, Hangar One and Lovejoy.

Then I got a bottle of Sobieski to taste. Its a luxury Polish rye vodka (the best of the best imho), with an $11 price point! Naturally, I was pretty suspicious. When I tasted it Sobieski, I found a vodka that can compete with its competitors at 4 times the price, its got a nice spiciness from the rye, but with subtly sweet rounded finish. I couldn't believe my taste buds. So I did what any self respecting bartender should do, I brought it into the bar and made martinis with it.

While I'm not a vodka afficionado, vodka drinkers who drink martinis seem to be the most discriminating and brand concious group of vodka drinkers out there, so introducing new product to someone who may have been drinking Stoli martinis for the last 10 years isn't the easiest thing. I was pleasantly surprised by people's reactions to Sobieski. Usually, after tasting their martini, they would ask me the name of it, where they could get it, and how much does it cost? Those are pretty great questions to be asked when you are introducing a new product behind the bar, and I am happy to say that Sobieski is now a limited listing product in Oregon, with a retail price of $11. I'm hoping to blow out our well vodka, Monopolowa, and replace it with Sobieski in the well. For $11 a bottle, no other brand can compete on price or flavor.

One more thing. If you look closely, you'll see that the bottle in the picture is empty. Thats right, it was so popular when I brought it in for tasting that we blew through that bottle in a couple of hours. I was planning on taking a better picture, but I think the empty bottle says it all. Sobieski is going to be the house vodka at Casa De Mayhew from now on, I've never seen a better vodka at a better price. This is great great stuff, don't miss out.

OBG Bartenders Chef Collaboration Cocktail

2008-09-15T22:05:00.000-07:00

Plum Chutney Cocktail
1 bar spoon plum chutney
2 oz Bombay Sapphire Gin
1/4 oz Averna amaro
1/4 oz rosemary simple syrup
1/2 oz blueberry vinegar
2 dashes Fee Brothers lemon bitters
splash of club soda
lemon disk twist

Jenn Lewis of Lincoln Restaurant and I collaborated on this drink, and I couldn't be happier. Jenn created the plum chutney and I put the cocktail together using that as a base. As soon as I tasted the chutney, I knew that Bombay Sapphire was going to be a great match, and the Averna amaro added just the right amount of bitterness to this drink. This is one I could easily throw onto a cocktail menu and be proud of.

By the way, if you live in Portland and haven't dined at Lincoln, get over there. Jenn's food is amazing, the service is outstanding, and its easily one of the nicest spaces in Portland. I'm lucky to live within walking distance of Lincoln, and I couldn't have asked for a better chef to collaborate with on this cocktail.

Great American Bartenders- Keith Waldbauer

2008-09-15T21:56:00.001-07:00

I'm going to start trying to post pics of great American bartenders, practicing their craft on their home turf. Sorry for the shitty pic, but it was dark and all I had was my iPhone. Above is Keith Waldbauer, bartender extraordinaire at Seattle's. Union restaurant and one of the few professional bartenders who blogs ( http://movingatthespeedoflife.blogspot.com). I love Keith's writing, his cocktail list is one of my favorites and I was very impressed with the cocktails that he made for my wife and I this past weekend.

Mixology Monday- The Stone Fence circa 1806

2008-09-15T21:19:00.000-07:00

This round of MixMo is hosted by the fine people (who I very briefly met at the TearDrop Lounge here in Portland) over at Bibulo.us. Why I don't have them linked on here is probably more of a reflection of my general laziness and fear of screwing up my blog settings than anything else, but I digress. The theme this time is 19th Century Cocktails, definitely a subject I approve of.

I actually make Stone Fence's, in fact, in my recent consultation for Belly Timber, a local restaurant in Portland, I put the 1852 Stone Fence ( Buffalo Trace bourbon , nonalcoholic apple cider, bitters) on their cocktail menu with great success. However, with this post, I'd like to explore an earlier version of the Stone Fence, one that is less commercially viable today, but interesting nonetheless. I'm calling this the 1806 version, because earlier incarnations of the Stone Fence used hard cider, and because on May 30, 1806 Andrew Jackson killed a man in a duel because the man had accused his wife of bigamy. That seems as good a reason as any to challenge a man to a duel, and it seems to me that heavy consumption of Stone Fence's could make it much easier to challenge another person to a duel, so lets limit these to 3 or 4 on a Friday night ok kids? Unless, of course, you'd like to be facing your next door neighbor with .22s at 20 paces. Don't believe me? Ethan Allen and the Green Mountain boys were toasted on Stone Fence's before they found the bravery to take over Fort Ticonderoga. This is a cocktail to treat with respect.

Anyway, lets get back on track shall we? The earliest versions of the Stone Fence were whatever hard brown liquor Colonial settlers had on hand (usually rum) simply cut with hard cider. Lacking any really nasty New England rum, I decided to use a 3 year old rum from the oldest continually operating rum distillery in the United States. Old New Orleans Amber is a tasty tasty rum, well made and well suited for this cocktail. Next, and inauthentically, I added two dashes of Fee Brothers Whiskey Barrel bitters for some complexity, a few rocks, and topped it off with some Hornsby's hard cider. While admittedly not as complex or compelling as later versions of the Stone Fence, at least to my 21st century palate, its still a potent and refreshing cocktail. I'm halfway into this one, and already craving another.

Duck a l'Orange

2008-09-15T20:44:00.000-07:00

I'm one of those Gen Xers, stuck at the end of one era and the beginning of another. I didn't grow up with computers everywhere (I remember seeing my first one, a Radio Shack TRS 80 btw), and I remember seeing my first VCR at Ross Taylor's house when I was a kid. As for food and cocktails, we Gen Xers have lived in some interesting times as well. My parents were (and are) gourmands before the advent of FoodTv and celebrity chefs. As a child, I grew up eating in the finest restaurants in the country from a young age. Chez Panisse? My parents were some of the first customers there. Cocktails? They basically didn't exist back then. My father was a rye Old Fashioned man, a choice that I adore, however, the Old Fashioneds that I drink today are a far cry from the muddled, gritty messes he must have consumed regularly. In my childhood I also caught the tail end of "Continental" restaurants, heavy Americanized French meals served by waiters with fake european accents which were considered the height of culinary sophistication in the mid 1970s. Sole Amandine, Coquille St. Jacques, and of course, my childhood favorite, Duck a l'Orange.

I think my favorite version of this dish from my childhood was from Maxwell’s Plum in San Francisco (in Ghiradelli Square where McCormick and Kuletos now sits, this was an outpost of the NY original), right across from Modesto Lanzone's, where I first learned to enjoy true Italian food. To me, as a child, duck a l'orange represented something adult and sophisticated, and yet, even better for a kid, it was delicious.

So why am I rehashing childhood memories on a cocktail blog? Well, I adore Grand Marnier, and I really hope to be able to attend their Mixology Summit in 2009, so I need to keep the creative juices flowing right? Plus, I was in Seattle over the weekend and I came across a jar of duck fat right about the time I was trying to create something new with Grand Marnier, so it seemed like it was meant to be. I enjoy fat washing flavors into alcohol, so duck fat into Grand Marnier shouldn't be too much of a stretch for someone who makes bacon bourbon. I'll give this a couple of weeks (although I'm sure that a few days would be fine) before I strain it and try to add it into a cocktail. My thought is just to serve it up (maybe a little oj to cut the sweetness) and a duck cracklin as a garnish.

Your thoughts? What childhood dish would you like to see recreated in liquid form?

Btw, this is simply one fifth of GrandMa with 11.78oz of duck fat mixed in. I'm keeping my fingers crossed.

Milo Rodriguez and Bombay Sapphire

2008-09-09T06:18:00.000-07:00

So I've been a bit overwhelmed with the OBG, GADF and sundry other tasks, AND I'm just getting over a bad cold, so I'm even more behind than I was when I started admitting just how behind that I am on my blogging. Plus, I've had the worst writers block ever. I think it might have just been stress, but this blog, which I started as an exercise to hopefully write as well as Shoshanna Cohen one day, turned into a task so I needed a bit of a break.

Luckily I got one when I got to compete on Labor Day in the Bombay Sapphire/ GQ Magazine most inspired bartender contest. I was first loser, but I got to pour a cocktail for Milo Rodriguez, and friends and family came out in rowdy droves to cheer me on, so the night counts as a success.

Even better, the next day, JP (of 50 Plates) and I attended a private luncheon with Milo and a few of the other bartenders from around town. I have to say, and I've met quite a few, but Milo Rodriguez is the embodiment of what it means to be a brand ambassador. He is knowledgable without being arrogant, friendly, humble and an absolute kick in the pants. He presented a short class on the John Collins, let us play around a bit with the Collins, and then treated us to a nice lunch at Oba (well, I'm sure I owe Jason Moore of Bacardi Brands a thank you for that too).

The next evening, I had the opportunity to take Milo, Jason, and Kyle (also of Bacardi if memory serves me right) out a bit in Portland to show off our local cocktail scene. We met at TearDrop where David Shenaut and Evan the new guy (I'm sorry Evan, I'm blanking here) were holding court with thier usual fabulous assortment of inventive cocktails. Next, we headed over to 50 Plates, where Suzanne and JP were holding down the bar. JP made us all a round of drinks, including a top flight Sazerac and one of his killer mint juleps, Chef Randall came out and said hi and sent some of 50s great desserts out for Milo to try.

Next, it was on to Ten01, where Kelley had (unfortunately) already closed for the night, so off to Clyde we went. Nate Tilden, the owner, was there, and he and Milo seemed to hit it off immediately. Tommy Habetz, one of my favorite people in Portland was at the bar, and Ben Bettinger, soon to be chef at Beaker and Flask (I can't wait) was on his way out, so I got to introduce Milo to some of the better talent in back of the house as well.

I've heard a rumor that Milo is coming back to Portland in October, and I'm definitely excited about the opportunity to make some more cocktails with him, and more importantly to learn from him. Having someone like that in Portland was a personal thrill for me, and while he may have arrived in Portland as a brand ambassador, he left as my friend.

In other news, Ky Belk, of Elway's Steakhouse fame and imho the best bartender in Colorado popped in very briefly to 50 Plates before heading back home. I wish I could have spent some more time with the man, but, as happens, Ky and his better half fell in love with the Oregon coast. At least I got the honor of serving him a cocktail.

I'm taking this weekend off to do a little tourism myself. I'm headed up to Seattle for theatre and perhaps a few cocktails along the way. I'm definitely interested in hitting Union to see Keith Waldbauer, and I'd love to try to squeeze in to Zig Zag to see Murray in action, but this trip is really about pleasure, not cocktails (not that they are mutually exclusive, but this is more of a couples trip than a boozing it up, late nights in Seattle trip, you know?).

Oh, a few other really cool things happening in my life right now. First, this Sunday, I'm lucky enough to be part of the next OBG event which happens to pair chefs with bartenders to create cocktails. I'm lucky enough to be paired with Jenn Lewis of Lincoln, and I'm really really excited to do this with her. Also, on Tuesday, apparently Chef and I are being interviewed for some local tv show. Every time I'm interviewed with a camera in my face I get crazy thoughts that just run through my head constantly. I'm always afraid that I'm going to burst out in song or say something a little off when there is a camera in the room, just so all of you know.

Sake brewer makes cellulosic ethanol

2008-08-20T14:39:00.000-07:00

Its things like this and Ultra Man that make me love the Japanese.

Things I never get to do...

2008-08-20T12:26:00.000-07:00

Include watching anything on YouTube. I have to finish gift bags tonight, make hazelnut orgeat and get my uniform ready, so I rarely get to sit and just stare at YouTube. If I do, I usually just watch old Twisted Sister or Quiet Riot videos, but the PR folks at 10 Cane sent me this, which looks amusing. 10 Cane appears to have quite a few things on YouTube, so who knows? Maybe I'll have to make a 10 Cane mojito and watch a few sometime soon. If I ever get any free time that is.

Old New Orleans visits 50 Plates and More

2008-08-20T09:48:00.000-07:00

Tomorrow, I am lucky enough to be doing a special event for the Distillers Trail at 50 Plates, a lead up to the GADF. I can't believe our luck as Ben Gersh from Old New Orleans Rum is coming to hang out and talk about his products while JP and I get to pour some great drinks featuring their rum. I've got a batch of Hazelnut Orgeat that I'm bringing in to make a "Port Orleans", essentially a classic Mai Tai with an Oregon twist (one of the very few tiki drinks that I care for), a Bienville Tea, Old New Orleans rum, Grand Marnier and iced tea, and, of course, JP's Rum Julep plus a few other surprises. Its going to be a blast, and it runs from 5-8 tomorrow, so make sure you get down to 50 Plates in plenty of time.

Last night, I was up to an ungodly hour stuffing the swag bags for the competitors and judges for this weekend's cocktail competition. Honestly, it kind of sucked. Apparently, I'm much better at other things, as stuffing bags is clearly not my forte. The gift bags are cool this year, Imbibe Magazine, our co-presenter of the competition helped immensely in this task. I'd like to let the bags be a surprise, so I won't reveal the contents yet, but they are pretty cool this year.

I've also had the worst case of writers block in my life over the last 2 weeks. Anyone have any advice?

Other news-

- I rately get envious, but I just read Jeff Morgenthaler's post on Old Forester Repeal Bourbon today and I'm lusting after some Old Forester right now. Perhaps a trip to Eugene is in order soon. Damn I like bourbon.

-Shoshanna Cohen, former writer for Imbibe Magazine, avid sock lover and all around cool Portlander has a newish blog going. Its www.socktails.blogspot.com Head on over and check it out. You might learn a thing or two about drinks, or perhaps tube socks. I just added her to my reader.

- In the mail, samples of Veev acai liquor and Sagatiba Pura Cachaca. With my recent interest in all things cachaca, well, color me very interested, and I have yet to taste Veev acai, but I'm open to the experience.

- Sobieski vodka is amazing. Easily worth double the money. I have to get this stuff into the State of Oregon. Imagine something that I can afford to pour as my well giving my top shelf vodkas a run for their money and you've got Sobieski.

- On the shelves, 10 Cane Rum has a mojito kit on the shelves right now retailing for $35. I really like 10 Cane, but I haven't tried the Stirrings Mojito mix. Still, at the price, the mix is basically free.

- Tonight, I'm escorting Ms. Emma Davis of Martin Miller’s gin, one of the great gins of the world, to show her the level of expertise and sophistication in our great cocktail scene here. I figure TearDrop, 50 Plates, Ten01 and Clyde Common make a great start, any thoughts on other destinations? Victory?

National Rum Day

2008-08-16T14:41:00.000-07:00

Today is National Rum Day. The fine people at Mt. Gay sent me some of their great Barbados rums, and since Casa De Mayhew lacks A/C, I'm sitting here sipping on some Mt. Gay Eclipse Silver with some homemade key lime soda and well, even though its 95 outside (and probably close here on the couch), I'm in heaven. This heat has made any serious attempt at blogging impractical. I think I'll just sit and sip my cocktail until its time to head to work.

Exciting News for 50 Plates!

2008-08-15T13:18:00.000-07:00

First off, in the run up to next weekends Great American Distillers Festival, I'm happy to announce that next Thursday, Ben from Old New Orleans Rum will be joining us at 50 Plates to talk about his fine products. I'm designing a custom cocktail menu for that evening showcasing Old New Orleans versatility and quality. I can't tell you how excited I am to be working with Old New Orleans, and having a chance to create some fun drinks with their product is going to be a blast. Plus, if you stop by and ask nicely, you might be able to taste our entrant in the GADF cocktail competition. I don't know if JP will be willing to share his drink, but I'm guessing if you ask nicely he'd make one up for you. Even better, JP and 50 Plates are actually paired up with Old New Orleans in the competition, so not only do we get to do a really fun and cool event with them beforehand, but we get to use their product during the competition. This is going to be a lot of fun.

Also, the cocktail competition is next weekend. I think there may be a slot or two left open still, first prize is $1000 and its going to be a great time. Plus, all entrants get invites to the afterparties which are limited to OBG members, judges, contestants and select media. Both afterparties are looking to be a blast , and its a great chance to mix and mingle with some of the top names in the industry during the event. I don't want to say too much about the afterparties, but I might mention that one of them might be at 50. Just so everyone knows.

MxMo- Local Flavor

2008-08-11T22:38:00.000-07:00

Well, I've been in and out of Mixology Monday for a while now. I like that it encourages my creativity as a bartender, but, to be honest, I'm doing that 3 nights a week already. I think the #1 thing that I get out of MxMo is simply additional perspectives. Other times, I look at it and, well, I just can't get into it. I particularly liked Kevin at Save the Drinkers idea, local flavor. Why? Well, I do live in Portland Oregon. I've got more "local" choices than about the rest of the country combined when it comes to distilled spirits. This should be a cakewalk for someone with spirits like Aviation gin, Trillium absinthe, and Sub Rosa vodka in his backyard. And yet, to be honest, I'm no Jamie Boudreau (or even a Jeff Morgenthaler or Jimmy Patrick either). I don't hail from beautiful Montreal. Instead I'm from one of the ugliest towns on the west coast, little Turlock, California, where black jeans still pass for formal wear and home to exactly one teeny tiny bar in the entire village. Unless I was going to make a Jack Daniels and Coors Light cocktail, Turlock is out, so I'm running with my adopted hometown of Portland on this one.
I decided to use one of my favorite spirits distilled here in Portland, Clear Creek Distilleries' Pear brandy. I use this to mix all the time, usually with great results. Today, I decided that just one Oregon spirit just wasn't enough so I hit the liquor store at lunch and grabbed a bottle of Dolmen Worker Bee Honey Spirit, thinking that honeyed notes would play well with the pear brandy. By the time I actually had gotten home, I'd also decided to work some Sake One G Joy into the drink to round it out a bit and add a little more complexity. Choosing an acid was easy, lemon juice just lends itself nicely to all of these flavors. Once home from my soul crushing corporate job today, I got to mixing.

East of Beaverton Cocktail

2 oz Clear Creek Pear Brandy
1 oz Dolmen Worker Bee Honey Spirit
1/2 oz lemon juice
1/2 oz Sake One Joy G Sake

Chill, stir and serve up.

It was almost everything that I'd been hoping for. A taste of Oregon Summer in a glass. Two dashes of the Fee Brothers orange bitters and a splash of Clear Creek's Pear liqueur it it was perfection in a glass. I took my glass outside and enjoyed the warm summer evening, sipping my cocktail as I inspected my garden tonight. Perfection doesn't taste much better.

Thursday Update

2008-08-07T08:35:00.000-07:00

Ughh, stuck at the day job this morning, really not wanting to be here. I really need to find a way to get out of corporate America. Tonight, its First Thursday, a big art event in the Pearl, so 50 Plates should be really busy tonight. I hope so, as we need a good rush to see how the cocktail list performs and how the bar operates under a good solid rush.

Some other updates for you;

I'm still working on a review of Leblon cachaca , but it probably won't happen until Sunday. I'm turning into a huge Leblon fan, last night I was tired, so I just made some Leblon and 7s which worked perfectly in the 95 degree heat with no a/c. Look also for some more traditional Brazilian cachaca drinks as I get time.

I'm also working on a review of Bacardi 8, yet another sipping rum that I'm really getting into. I'm starting to be convinced that the rum/cachaca category offers far more value for dollar spent than any other spirits category.

I've been debating doing a review of New Amsterdam gin, a new gin on the market from Gallo, but I don't think I have time. Its not a flavor profile that I particularly care for (its sweet, with a very pronounced orange flavor), but just because its not for me doesn't mean that it can't play an important role in the marketplace. This should be an easy gin for bartenders to convert their mandarin and soda drinkers over to. In other words, this might be the gateway gin I've been waiting for. I'll be keeping my eye on New Amsterdam to see how they do, I think there is a real opportunity for them to market this to young vodka drinkers.

I received a bottle of Sobieski vodka yesterday. You all probably know that I'm not a huge vodka fan, but say "Polish" and "rye" when we are talking vodka and you are likely to grab my attention. I've go the bottle stashed at my desk so that I can bring it in tonight so that I can play with it along with Suzanne Allard, a self described "vodka girl". The price point on this stuff is amazing, if its quality product we're going to need to get it into Oregon asap.

I'm also busy with finalizing things for the Oregon Bartenders Guild's upcoming cocktail competition as part of the Great American Distillers Festival. Its really going to be a great competition and there is still room available to compete. For more info, go to www.distillersfestival.com

Lastly, I've got a new drink to foist upon an unsuspecting public. Its really tasty and I've got to get it up soon. But I doubt that it will happen tonight.

50 Plates- First week reflections

2008-08-04T23:01:00.000-07:00

Well, week one is in the books at 50 Plates. Our kitchen staff is already working like a veteran staff. Both Randall and Patrick, our chefs have everything dialed in and our dinner rushes are going smoothly. Tom and Andrew, our gm and agm are both hard working, dedicated and passionate people and its been nothing but a pleasure to work with them. Ginger, Joe, and Greg, our owners have been both incredibly generous and kind to everyone, while clearly delineating a vision of what they want to achieve with 50 Plates.

As for the bar, well, I don't think it could go better. I already have a rhythm with Suzanne Allard that usually takes years to develop, she is such a talented bartender that sometimes I'm in awe. JP and I have worked together before, and its great to be working with him again, and Jamie, our day bartender is showing real potential and I think that I'm really going to enjoy working with her.

Our cocktail list seems to be doing ok. Its not the easiest list to make and we made a lot of juleps this past weekend, which take time to craft properly. That said, we also have a Dark and Stormy with my ginger beer recipe and our .38 Special, which features mesquite smoked Jack Daniels and Mexican coke which are pretty quick to knock out. I'm not a huge Jack Daniels fan by itself, but it lends itself perfectly for smoking, which adds another flavor dimension and an interesting complexity when used in the cocktail. We are also doing a wonderful drink from the Slanted Door in SF, their Indian Summer, which is a perfect summer drink. Our North Beach Bramble, Bombay Sapphire, Aperol, Lemon juice and simple syrup, may be my current favorite on the menu. Its a gorgeous drink and the flavors combine perfectly to create something far more than the sum of its parts.

The focus of the bar is very bourbon centric, and I'm trying to carry through with the foods theme of American regional, I'm trying to carry mostly American products if I can. For instance, I'm carrying both Prichards Rums (wonderful rum made in Tennessee) as our high end rums in addition to Bacardi Select (well), Lemon Hart 151 (Spanish Coffees) and Gosling's Black Seal (Dark and Stormy's). We aren't going to be a huge rum bar, and we aren't going to do tiki drinks as they are usually too sweet or too sour to match well with food.

There have also been some very pleasant surprises. I'm carrying Leblon cachaca behind the bar (look for an upcoming review of Leblon and a return to my series on traditional Brazilian cachaca drinks soon), because its a great product and with the popularity of caipirinhas these days, it doesn't make sense to not have a top quality cachaca on the back bar. I received a very nice little care package from them along with a note wishing me success with 50 Plates. I have to say, I was really touched by the gesture.

Overall, I don't think we could have had a better opening week.

I'll leave you with the 50 Plates recipe for my current fave on the cocktail menu, the North Beach Bramble

1 oz Bombay Sapphire gin (no substitutions please, this cocktail was designed specifically for Bombay Sapphire)
1 oz Aperol
1 oz lemon juice
1 oz simple syrup

Build dry in a pint glass, add ice, stir vigorously for 60 seconds, strain into a chilled martini glass and garnish with a lemon twist.

Bartender Porn

2008-08-03T08:00:00.000-07:00

The sexiest ice cube you'll see today. I freakin' love having a Kold Draft, the cubes are incredible. One more reason I love working at 50 Plates. Now if I just had Kold Draft cubes at home I'd be in heaven.

Better safe than sorry

2008-08-01T13:59:00.000-07:00

Cocktails are a rather frivolous business. No one lives or dies based on the way I make a sazerac. I'm not curing cancer behind the bar, and from current statistics, 1 in 3 Americans doesn't even drink so they could care less what I do.
There is a dark side to our business as well. Alcoholism, cirrhosis and other diseases can and do affect people in our business, so care needs to be taken around alcohol. I'm not a gloom and doomer, but I realize that not everyone can drink responsibly and that alcohol is a very powerful force in some peoples lives.
I like to drink. I really do. Sometimes, the thought of a good Manhattan is enough to get me through a tough work day. Most times, its just a cocktail or two, but sometimes I'll put a few back. I've been lucky enough to be blessed with good health, and for that I am extremely thankful. If ever something happened to threaten my health because of alcohol, well lets be honest here. I like living more than I like drinking.
Athletes regularly have career ending injuries. Bartenders should too. I would never wish ill health on anyone, not even those that I don't like. Health matters are something to be taken seriously, and if its a choice between my health and the bar, well, that should be a no brainer right?
I'm not going to tell people how to live their lives, but I do hope and pray that anyone who is experiencing health problems as a result of alcohol consumption quit. I know I would without a moments hesitation. My health is far more valuable than a couple of cocktails.
Here is wishing all of you good health and a great weekend!

Technical Difficulties

2008-08-01T10:00:00.002-07:00

Beyond my control right now. Please have patience while I work to resolve these.

2008-08-01T10:00:00.001-07:00

How to Smoke Liquor

2008-08-01T10:00:00.000-07:00

Some of you know that I have been interested in smoking liquor for some time. Originally, I was cold smoking cachaca, with very good results, but too much evaporation occured for it to be economically feasible to do in a bar. Finally, my friend Bradley Dawson rigged this up, which is essentially a smoke injector. The copper colored tube basically acts as a pump (you fill it 1/2 way with water to keep a seal), and the metal portion has some slits Dremeled into the top to allow one to apply flame from a butane torch to wood chips contained within the base of the metal tube. Essentially, this works like a smoke injector, you put one of the tubes into a bottle filled to about .7 of full. Cap the bottle, shake vigorously and let settle overnight for maximum flavor. This is exactly how we make our .38 Special of smoked whiskey and coke at 50 Plates. I'm not one to keep techniques a secret, so I thought I'd share this one with the world. I think there are quite a few applications for smoked liquors available to add some depth and complexity to cocktails for professional bartenders. Hope this helps our community.