tag:blogger.com,1999:blog-39398093555980706082024-02-18T23:13:59.737-05:00Wordsmithing PantagruelTales of travels, feasts, libations, and miscellany, with original cocktail recipes.
Do What Thou Wilt.Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-3939809355598070608.post-89773018852451661402012-10-18T01:39:00.001-04:002012-10-18T17:52:43.805-04:00Mixology Monday LXVI: Bein' Green Roundup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" /></a>
October is month two of the revived <a href="http://mixologymonday.com/">Mixology Monday</a>, thanks to Frederic from <a href="http://cocktailvirgin.blogspot.com/"><i>Cocktail <strike>Virgin</strike> Slut</i></a> for taking the reins from <a href="http://www.cocktailchronicles.com/">Paul Clarke</a>, and as you've probably gathered I'm hosting this month. I went with the theme <a href="http://www.wordsmithingpantagruel.com/2012/10/mixology-monday-announcement-mxmo-lxvi.html">"Bein' Green"</a>, calling for drinks using at least one green ingredient, and people ran with it, often using several and sometimes as many as seven. We got a solid representation from the online cocktail crowd, with 37 participants, including at least 5 first timers. Let me extend welcome to the newcomers.<br />
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The green ingredients ranged from the basic lime and mint (and/or dozens of other herbs), to more exotic items from bird's eye chili peppers to hops, and even fresh snap peas! But without further ado, onto the drinks (in order of submission):<br />
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First up we have Mark at <a href="http://cocktailsincardiff.tumblr.com/post/32940766567/paracelsus">Cardiff Cocktails</a> who not only racks 'em up for us with the Paracelsus cocktail, using a nice combo of four green foundation ingredients, he also treats us to a sweeping 2500 year history of the medicinal use of alcohol. A sage way to start us off.<br />
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Next up to bat, haresfur posts from Australia a <a href="http://forums.egullet.org/topic/143629-mixology-monday-lxvi-bein-green/page__p__1893236#entry1893236">Hot Green Tea Punch</a> on eGullet, fortifying sweetened green tea with a couple rums, finding it surprisingly refreshing. I'm not sure we get Inner Circle rum, but he says it's for the funk so I'll sub Smith&Cross when I try it out.<br />
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Third is Dagreb from <a href="http://dagreb.blogspot.ca/2012/10/mxmo-el-eks-vee-ai-bein-green.html">Nihil Utopia</a> who infuses rum with Shiso and uses it in a Mai Tai variation called the <a href="http://dagreb.blogspot.ca/2012/10/mxmo-el-eks-vee-ai-bein-green.html">She Sew My Tie</a> (<i>nice name, btw</i>). It has the honor of being the best tasting new drink submission I tried, but before his head gets too big that's because his was the only one I've made so far, mostly because it was an early submission and I was excited to use some of the copious Shiso I have growing, and then I got slammed travelling so have not been home to try more. But it was a grassy and delicious quaff.<br />
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With their first MxMo entry, <a href="http://boozenerds.com/2012/10/07/rainier-sunset-its-actually-pretty-good-being-green/">Booze Nerds</a> takes up the gauntlet I laid down in my announcement post and try their hand at making a cocktail with Douglas Fir eau de vie, determining that rye is a good match, and they even top their <a href="http://boozenerds.com/2012/10/07/rainier-sunset-its-actually-pretty-good-being-green/">Rainier Sunset</a> with a bespoke foam. Well done, and nice to have you join us.<br />
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Back at eGullet, FrogPrincesse discovers the classic tiki drink <a href="http://forums.egullet.org/topic/143629-mixology-monday-lxvi-bein-green/page__p__1893459#entry1893459">Missionary's Downfall</a> and enjoys the marriage of pineapple and chlorophyll from the blended mint. The downfall is one of my favorites; they do an excellent rendition at <a href="http://www.pk-ny.com/">PKNY</a> next time you are in town, I enjoyed it last I was there.<br />
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<a href="http://thepocketsquare.ca/2012/10/08/pepinosalvia/">The Pocket Square</a>'s Zak gives us the #PepinoSalvia, tequila cocktail hit with the quintuple green blast of lime, cucumber, sage, and green tabasco. Sounds wonderful to me.<br />
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Alex the <a href="http://maltypuppy.com/lang/en-en/2012/10/mxmo-lxvi-bein-green-octobers-still-green/#.UH8mDmnuWzJ">Malty Puppy</a> writes in from Moscow, lamenting the dismal nature of Russian Octobers, but nonetheless rises to the occasion and gives us another quartet of emerald-hued ingredients to compliment pear eau-de-vie, including rosemary and parsley, to make his <a href="http://maltypuppy.com/lang/en-en/2012/10/mxmo-lxvi-bein-green-octobers-still-green/#.UH8mDmnuWzJ">October's Still Green</a>. <i>(Silly me, I thought it was <a href="http://www.wordsmithingpantagruel.com/2009/08/vilnius-nastavnic-and-surrender-monkey.html">Red</a>).</i> Of note, even this Russian says that pear eau-de-vie tastes much better than vodka. <i>EDIT: HE clarifies in the comments, that's it's better in this drink, not in general.</i> Plus he thought my announcement post was poetic.<br />
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Dan Chadwick of <a href="http://www.kindredcocktails.com/">Kindred Cocktails</a>, while wearing green socks, serves up the <a href="http://www.kindredcocktails.com/cocktail/bad-word">Bad Word</a>, steering a Last Word away from funk toward a more bitter tack by use of Gran Classico instead of the usual maraschino. His kindred commenters declare it a success. I believe them. If you are unfamiliar, in my mental frame of reference of Gran Classico taste is "negroni-in-a-bottle", thought it also makes a mean Negroni variant replacing Campari.<br />
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Tri2Cook swizzles JWray rum with an awesome sounding Thai syrup, and by my counts sets the pace using 7, count 'em 7, green ingredients: lime, mint, lemongrass, hot green chile, kaffir lime leaves, basil & cilantro. I'd pony up to any bar serving his <a href="http://tri-2-cook.blogspot.ca/2012/10/mxmo-lxvi-bein-green.html">Patong Swizzle</a>. Now where can I get my hands on some kaffir lime leaves, like, right now?<br />
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One of Stew's <a href="http://www.901cocktails.com/">901 Very Good Cocktails</a> is <a href="http://www.901cocktails.com/blog/archives/28">Green Like a Fox</a>, which marries Tequila and Pisco with a Last Word's Green Chartreuse, lime, and maraschino, albeit in altered (and boozier) proportions.<br />
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Another first timer, Whitney de <a href="http://casademilo.com/">Casa de Milo</a> proffers forth <a href="http://casademilo.com/2012/10/10/verde-la-ultima-palabra/">La Ultima Palabra</a>, along with some serious photography chops, a mezcal version of the Last Word. Whitney also offers a variation dialing back the maraschino, resulting in a drier cocktail that more suits his palate, as it would mine.<br />
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Scott at <a href="http://shakestrainandsip.blogspot.com/">Shake, Strain & Sip</a> enlightens me to the interesting origin of the chartreuse laden Bijou cocktail's name (<i>I knew it meant jewel, but didn't know that gin=diamond, vermouth=ruby, and chartreuse=emerald</i>), and adds a lavish original he dubs <a href="http://shakestrainandsip.blogspot.com/2012/10/green-with-envy.html">Gatsby</a>.<br />
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<a href="http://spiritedremix.blogspot.com/">Spirited Remix</a>'s DJ HawaiianShirt brightens rye, chartreuse, and dry vermouth with celery bitters in his <a href="http://spiritedremix.blogspot.com/2012/10/mxmo-lxvi-it-aint-easy-bein-green.html">Tee Ball</a> cocktail, and may or may not garnish with an olive.<br />
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Pardon my French, but as our third new participant in MxMo, Cocktail Alex of <a href="http://lescocktailsdalexandre.com/blog/">les cocktails d'alexandre</a> verte's it up with basil and grapes in the Floc de Gascogne contest winning <a href="http://lescocktailsdalexandre.com/blog/a-la-carte/floc-beauty">Floc Beauty</a> cocktail, a light and floral apéritif style cocktail. Ask google to translate.<br />
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The <a href="http://theginisin.com/mixology/september-frost-cocktail-or-it-aint-easy-being-green/">September Frost Cocktail</a> from <a href="http://theginisin.com/">the Gin is In</a> blog helps us transition from summer to fall, bridging the gap with mint and a burnt honey syrup, in this minty Tom Collins-Bee's Knees mashup.<br />
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If you still need help with the transition to autumn, Mixology Monday draws Raff back into blogging at <a href="http://theshorterstraw.wordpress.com/">The Shorter Straw</a>, and the Laphroaig's smoke mixed with summer's green in his <a href="http://theshorterstraw.wordpress.com/">Recycle</a> should do the trick.<br />
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All the way from Taiwan, <a href="http://theboolion.wordpress.com/">the Boo Lion</a> infuses green tea into scotch, and fashions it into a chartreuse enhanced Rob Roy to make his <a href="http://theboolion.wordpress.com/2012/10/13/tea-infused-scotch-the-sucha-rob-roy-mxmo/">Sucha Rob Roy</a>, relishing the complexity imbued by the tea and chartreuse. He also presents a bonus cocktail mixing Lillet and St. Germain with another tea infused scotch.<br />
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Now we come to out esteemed Executive Producer, frederic, who describes a Stan Jones drink from the 70s called the <a href="http://cocktailvirgin.blogspot.com/2012/10/h-bomb.html">H Bomb</a>, named for some combination of the double dose of neon chartreuse liqueurs and the sheer heat of the unadulterated proof of the drink. (<i>phew, almost half way done, frederic, you didn't warn me about how long it'd take to summarize and link to nearly 40 posts</i>).<br />
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Lindsay and her <a href="http://mixitupcincinnati.blogspot.com/">Alcohol Alchemy</a>, trying to hold on to her adventurous travel filled summer, concocts her <a href="http://mixitupcincinnati.blogspot.com/2012/10/endless-summer-aka-mxmo-lxvi-bein-green.html">Endless Summer</a> with cucumber, basil, and lime as well as watermelon and a touch of balsamic. We'll score that as four, watermelons look green to me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsHXwR26ZBzZQ-yojc6jyjHCyJX9qcDrDF2cOXTNCoph0cKddBlHzMoa1kidZDUwwhHLl-uZsc5Wt2uwxhWdSFgzqT_Tnw8d3ZI6xP0WwV1Ziq07QqpovFqQWCPrt_3vypRa2zHDLx_4/s1600/20+ectoplasm-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsHXwR26ZBzZQ-yojc6jyjHCyJX9qcDrDF2cOXTNCoph0cKddBlHzMoa1kidZDUwwhHLl-uZsc5Wt2uwxhWdSFgzqT_Tnw8d3ZI6xP0WwV1Ziq07QqpovFqQWCPrt_3vypRa2zHDLx_4/s1600/20+ectoplasm-2.jpg" /></a></div>
JFL goes on an absinthe vert bender at <a href="http://ratedrcocktails.wordpress.com/">Rated R Cocktails</a> and brings us two absinthe heavy drinks; the new and complex take on planter's punch called <a href="http://ratedrcocktails.wordpress.com/2012/10/14/mxmo-green-and-ghoulie-with-the-deserted-plantation/">Deserted Plantation</a>, and also includes the Ectoplasm, which totally nails Slimer's color.<br />
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Over at <a href="http://www.thespeakista.com/">theSpeakista</a>, KeithP gives us three drinks, the staggering combo of Chartreuse, Rittenhouse, and Bénédictine in the Purgatory, as well as two originals, using either basil or rosemary in his <a href="http://www.thespeakista.com/2012/10/mxmo-lxvi-bein-green-going-green-well-sorta/">Two-wide of Bid-Offer</a> and <a href="http://www.thespeakista.com/2012/10/mxmo-lxvi-bein-green-going-green-well-sorta/">Greener PAST-erz</a> drinks.<br />
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With what are in my opinion the best photos of the month, Ian opines on the state of affairs re cocktail culture and locally produced hooch in his Atlanta home, while I lust after his <a href="http://temperedspirits.com/2012/10/14/mxmo-lxvi-bein-jacques-in-the-green/">Jacques-in-the-Green</a> cocktail, made with Lemon-Thyme, Bay Laurel, tarragon, and absinthe verte to supplement a lime-gin-St. Germain base. <i>note to self: I've got those plants, I think the tarragon is still going, check tomorrow.</i><br />
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<a href="http://drinksburgh.blogspot.com/">DrinksBurgh</a>'s Mike matches Cthulhu's fury with an eerie green glow in his tiki drink <a href="http://drinksburgh.blogspot.com/2012/10/mxmo-bein-green.html">The Cocktail of Cthulhu</a>.<br />
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In a drink named after the QB beating Boston's New England Patriots whilst the drink was being created, <a href="http://acthedore.tumblr.com/">Doré</a>'s Andrew offers us a wintery take on a julep utilizing the potent Fee's Mint Bitter's (which are VERY green) in his <a href="http://acthedore.tumblr.com/post/33613422847/mixologymondaylxvi">Damnit Wilson!</a> cocktail.<br />
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Thiago's research at his <a href="http://bartendingnotes.wordpress.com/">Bartending Notes</a> pick's up Hidetsugu Ueno's Midori cocktail <a href="http://bartendingnotes.wordpress.com/2012/10/15/mxmo-lxi-its-not-easy-bein-green/">City Coral</a>, but then he discovers he can't get his hands on Midori, so he consoles us (and presumably himself) with a Caipirinha.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nF3BI11vUsee7QHWZs-U_30JGdbhRvuidK7YwcNyrBbJ1_POacpSOA9V6m7aOvnsrvwvy2HoTPuF7TdmmLDYF34tPZHlkdl9Ibz4PDjXwmlaHlaDatgg3EXPpf26yO6meycYXw9IzpY/s1600/26+20121014-215132.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nF3BI11vUsee7QHWZs-U_30JGdbhRvuidK7YwcNyrBbJ1_POacpSOA9V6m7aOvnsrvwvy2HoTPuF7TdmmLDYF34tPZHlkdl9Ibz4PDjXwmlaHlaDatgg3EXPpf26yO6meycYXw9IzpY/s1600/26+20121014-215132.jpg" /></a></div>
At <a href="http://southernash.com/">Southern Ash</a>, Joel makes us a <a href="http://southernash.com/2012/10/mxmo-being-green-tequila-gimlet/">Tequila Gimlet</a> utilizing lime syrup made from fresh limes, as well as garnishing with the (underutilized in my opinion) lime zest.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcV0gUy2j_8RURLmj21il3lbXDs_-BJPjkSZTjaKKu3GjeDO3xOc789c9KKNePpyMgs6kLTvzrH5wrm0-8nrTggkeTzx85YZkCaPlrjqXOfPamRNQ-okH6rFvSydfJUtux53OqB75x920/s1600/27+FallCarnival1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcV0gUy2j_8RURLmj21il3lbXDs_-BJPjkSZTjaKKu3GjeDO3xOc789c9KKNePpyMgs6kLTvzrH5wrm0-8nrTggkeTzx85YZkCaPlrjqXOfPamRNQ-okH6rFvSydfJUtux53OqB75x920/s1600/27+FallCarnival1.jpg" /></a></div>
At <a href="http://feu-de-vie.blogspot.com/">Feu de Vie</a> Muse of Doom goes awesomely and delightfully bonkers with the garnish on her <a href="http://feu-de-vie.blogspot.com/2012/10/mixology-monday-october-2012-bein-green.html#.UH86KGnuWzI">Fall Carnival</a>, the recipe for which is an only slightly less complicated than the garnish. Suffice it to say that the garnish includes both squash and hazelnuts. And so does the drink, albeit a different squash. Click over to check out the details.<br />
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Getting back a bit closer to basics, Anam UK and his <a href="http://sybarwand.blogspot.co.uk/">Sybaritic Wanderings</a> offer what I deem to be an ingenious take on the Sazerac with his <a href="http://sybarwand.blogspot.co.uk/2012/10/mxmo-lxvi-it-aint-easy-being-green.html">Pickled Fennel Sazerac</a>, where instead of the absinthe rinse in the classic, he uses fennel from his garden that he pickled with vinegar and Chartreuse Elixir Végétal. Brilliant!<br />
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Joseph from <a href="http://measureandstir.com/">Measure and Stir</a> revisits Thailand's bounty for his <a href="http://measureandstir.com/2012/10/15/mixology-monday-its-not-easy-bein-green/">Bird's Eye Julep</a>, marrying muddled Thai Basil with a Thai Chili and lemongrass infused Soju. Yes please.<br />
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Stewart at <a href="http://putneyfarm.com/2012/10/15/mixology-monday-bein-green-cocktails/">Putney Farm</a> discusses two drinks, Hemingway's absinthe fueled <a href="http://putneyfarm.com/2012/10/15/mixology-monday-bein-green-cocktails/">Death in the Afternoon</a>, as well as the 100% green <a href="http://putneyfarm.com/2012/10/15/mixology-monday-bein-green-cocktails/">The Silent Order</a>, which he found in Frederic Yarm's new book on Boston cocktail's, "<a href="http://www.amazon.com/Drink-Tell-Boston-Cocktail-Book/dp/0988281805">Drink and Tell</a>".<br />
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Zach <a href="http://theventuremixologist.blogspot.com/">The Venture Mixologist</a>'s <a href="http://theventuremixologist.blogspot.com/2012/10/the-stalker.html">Petiolus</a> green of choice is celery, which he pairs with Cynar in both celery-infused vodka and celery bitters form.<br />
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Ok, my turn, my turn! I eventually got around to posting something myself. In fact a few times. I experimented with my PolySci smoking gun to make <a href="http://www.wordsmithingpantagruel.com/2012/10/rosemary-smoked-green-chartreuse-mxmo.html">rosemary-smoked chartreuse</a>. Which I'm still deciding how much I like. Then I tried it in my <a href="http://www.wordsmithingpantagruel.com/2012/10/mxmo-lxvi-bein-green-hal-jordan-cocktail.html">Hal Jordan </a>cocktail, paired with aquavit and garnished with a ring of green jalapeño.<br />
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<a href="http://3.bp.blogspot.com/-GiDY8PB5x9o/UH8taj54npI/AAAAAAAAOUg/hWvAQYq-tdg/s1600/32+verdant+L1010583.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GiDY8PB5x9o/UH8taj54npI/AAAAAAAAOUg/hWvAQYq-tdg/s1600/32+verdant+L1010583.jpg" /></a></div>
For my second drink, I infused aged genever with fresh home grown hops, which I then muddled with lovage and sweetened with two liqueurs to form my <a href="http://www.wordsmithingpantagruel.com/2012/10/mxmo-lxvi-bein-green-verdant-hope.html">Verdant Hope</a> cocktail.<br />
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I love the name Michael at the <a href="http://theliquidcultureproject.com/">liquid culture project</a> used for his drink: <a href="http://theliquidcultureproject.com/2012/10/15/mixology-monday-green-eggs-and-ham/">Green Eggs and Ham</a>. Not just the name, the drink sounds great as well. The drink is a take on a Bloody María, but using a <a href="http://theliquidcultureproject.com/2012/10/15/bloody-green-mix/">Bloody Green mix</a>, which is tomatillos instead of tomato based. And garnished with Bacon, just to gild the lily. I had thought about mentioning Green Eggs in my announcement, but since it got used anyway I'm now glad I didn't. Unfortunately, no one ended up using Soylent Green in a drink, now that would have been sweet.<br />
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Coming into the home stretch, <a href="http://themixlab.wordpress.com/">The Mix Lab</a> brings us two more drinks, the <a href="http://themixlab.wordpress.com/2012/10/15/mixology-monday-mxmo-lxvi-bein-green/">Hazy Morning</a> using chartreuse and lime with tequila and pineapple gomme, and the <a href="http://themixlab.wordpress.com/2012/10/15/mixology-monday-mxmo-lxvi-bein-green/">Siren's Song</a>, a lime-in-the-coconut kicked up with lemongrass-infused rum.<br />
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Two more first time participants coming up, <a href="http://twosheetsinthewind.wordpress.com/">Two Sheets in the Wind</a> gives us the little flavor packed cilantro-infused Batavia Arrack ditty he calls <a href="http://twosheetsinthewind.wordpress.com/2012/10/15/271/">The Herbalist</a>.<br />
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<a href="http://2.bp.blogspot.com/-FyHgY2X003E/UH8tcklDSoI/AAAAAAAAOVE/WMgWJ82PLQQ/s1600/36+20121015-203000.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FyHgY2X003E/UH8tcklDSoI/AAAAAAAAOVE/WMgWJ82PLQQ/s1600/36+20121015-203000.jpg" /></a></div>
For our penultimate entry, <a href="http://boozedandinfused.com/">Boozed+Infused</a> offers <a href="http://boozedandinfused.com/2012/10/15/mixology-monday-bein-green/">Friends of Pea</a>, adding lime and lemon balm to fresh sugarsnap pea infused vodka, which sounds kinda awesome, but I figure I'll have to wait until next spring to try it out.<br />
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<a href="http://2.bp.blogspot.com/-y6HL2lRx3cQ/UH8tczjmIiI/AAAAAAAAOVM/UbGR5xT8ufI/s1600/37+Taxanus+Remixed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-y6HL2lRx3cQ/UH8tczjmIiI/AAAAAAAAOVM/UbGR5xT8ufI/s1600/37+Taxanus+Remixed.jpg" /></a></div>
Last but not least, we have Jordan from <a href="http://cocktailchem.blogspot.com/">Chemistry of the Cocktail</a>, who brings us the stirred tequila and chartreuse <a href="http://cocktailchem.blogspot.com/2012/10/mixology-monday-lxvi-its-not-easy-bein.html">Texanus</a>, and well as a remixed version of the same leavened with lime and soda to lighten it up a bit.<br />
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Once again, thanks to Frederic for his gumption to organize this thing. (As well as my blatant rip-off of the visual design for this roundup post from <a href="http://cocktailvirgin.blogspot.com/2012/09/mixology-monday-equal-parts-wrap-up.html">his roundup last month</a>.) But most of all, thanks to all the particpants for their thoughtful submissions, hope everyone enjoyed posting, as well as checking out all the other drinks.<br />
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Cheers!<br />
<br />Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com5tag:blogger.com,1999:blog-3939809355598070608.post-17134777414975582052012-10-15T21:34:00.000-04:002012-10-18T17:55:07.076-04:00MxMo LXVI: Bein' Green - Verdant Hope<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" /></a><br />
To complete my trilogy of posts for the <a href="http://www.wordsmithingpantagruel.com/2012/10/mixology-monday-announcement-mxmo-lxvi.html">"Bein' Green"</a> themed <a href="http://mixologymonday.com/">Mixology Monday</a> I'm hosting, here's a second green cocktail. This one has evolved significantly over time as I've played with it, but it's inspiration came from a cocktail incorporating lovage I had at the (now closed) <a href="http://www.wordsmithingpantagruel.com/2011/02/compose-nyc-exciting-intimate-chefs.html">Compose</a>. The muddled lovage gives the cocktail a slight savory character; if you are unfamiliar with lovage a comparison to celery will get you in the ballpark, though lovage has both a more subtle celery component and a wider herbaceous flavor profile.<br />
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<a href="http://4.bp.blogspot.com/-Ay_uxTDsKPA/UHyJzdmyE6I/AAAAAAAAOPU/KMaIHRKndEU/s1600/2012-07-29+15.05.10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-Ay_uxTDsKPA/UHyJzdmyE6I/AAAAAAAAOPU/KMaIHRKndEU/s200/2012-07-29+15.05.10.jpg" width="106" /></a></div>
Inspiration struck when I was making one of the lovage cocktails and I noticed a bowl of fresh hops I had harvested from the vines that I had planted last season (see pic to left), which have taken quite well to their environs. Before muddling the lovage, I tossed a couple hop cones in to muddle as well. Since they were added fresh at the end (as opposed to being boiled for hours while brewing beer), the hops added some bitterness, but their biggest contribution was to add a lovely floral aroma to the cocktail.<br />
<br />
<br />
I figured if muddling added a subtle enhancement to the cocktail, what if we went further and infused the spirit (here aged genever) with the fresh hops:<br />
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I added the genever to several handfuls of hop cones and let them sit, tasting occasionally until I felt a good balance was struck. After 7 or 8 hours, the hops had imbued the genever with a pronounced aroma reminiscent of a strong IPA and a present but not overwhelming bitterness. So I strained and bottled, and shortly thereafter tried it in this cocktail. Before trying the infusing tactic, I simply muddled the fresh hops and supplemented with Colonial Bitters, which themselves have both a bitter and a floral component, but when using the hops infusion the hops themselves added enough of both that the bitters are best skipped.<br />
<blockquote class="tr_bq">
<b>Verdant Hope</b>
<br />
<ul>
<li>Couple small sprigs Lovage</li>
<li>2 Hop cones to muddle, or more for infusion</li>
<li>2 oz [hops-infused] old genever (Boomsma Oude)</li>
<li>1/3 oz maraschino</li>
<li>¼ oz <a href="http://offthepresses.blogspot.com/2012/01/pierre-ferrand-gets-into-curacao-game.html">Pierre Ferrand</a> <a href="http://thedrinknation.com/articles/read/8199-Spirit-Review-Pierre-Ferrand-Dry-Curacao">Dry</a> <a href="http://www.amountainofcrushedice.com/?p=16310">Curaçao</a></li>
<li>2 dashes <a href="http://dutchsspirits.com/bitters/">Dutch's Colonial bitters</a> (omit if using hop infusion)</li>
</ul>
<i>Muddle hops and lovage with other ingredients, stir with ice and double strain into glass of choice (DOF usually, but I got fancy for this one); garnish with fresh hop cone and lovage sprig.</i></blockquote>
<br />
<a href="http://3.bp.blogspot.com/-cfjuNxtTObY/UHH1d_UU28I/AAAAAAAAON4/_arUlJWfm5w/s1600/L1010583.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/-cfjuNxtTObY/UHH1d_UU28I/AAAAAAAAON4/_arUlJWfm5w/s320/L1010583.jpg" width="213" /></a>I've been pleased with my <a href="http://www.wordsmithingpantagruel.com/2011/07/mxmo-lix-beer-bruges-sling-beer-oclock.html">earlier attempts</a> to mix hops and genever, and I find that the genever's malt and the hops are happy together this time around as well. The genever is the backbone, the hops (and/or bitters) lend bitterness and aroma, the lovage add herbal notes and a slight savoriness, whilst the maraschino and Curaçao add background fruit notes, as well as body with their sugar content. I tend to prefer my cocktails on the drier side, which is why I oft reach for the dry Curaçao, but if you don't mind a slightly sweeter profile another triple sec like Cointreau should work.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsxHgUhFNCbpHCSw6jxWWoBsRf8uZmD5EGyliQfOr3zkhyphenhyphenex8nKHhxZ7V7Pi7m4IoNwKykd8icnrAuOa_gwSblq2kuLQfqkDFiJWhv_RIXb-dQFyIqy1-ZDLhgRrUB33-NG2G_Htt3xM/s1600/L1010430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsxHgUhFNCbpHCSw6jxWWoBsRf8uZmD5EGyliQfOr3zkhyphenhyphenex8nKHhxZ7V7Pi7m4IoNwKykd8icnrAuOa_gwSblq2kuLQfqkDFiJWhv_RIXb-dQFyIqy1-ZDLhgRrUB33-NG2G_Htt3xM/s320/L1010430.jpg" width="213" /></a></div>
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The reflection of the trees in this shot remind of a tranquil, albeit quite green, lake.
<a href="http://1.bp.blogspot.com/-9_wYF0iTPKk/UHH1n9qk_mI/AAAAAAAAOOM/dtjo-Q3aXLU/s1600/L1010608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-9_wYF0iTPKk/UHH1n9qk_mI/AAAAAAAAOOM/dtjo-Q3aXLU/s320/L1010608.JPG" width="320" /></a>
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UPDATE: I've finished the <a href="http://www.wordsmithingpantagruel.com/2012/10/mixology-monday-lxvi-bein-green-roundup.html">roundup post</a>, check out all 37 contributors there; we got some great drinks!Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com2tag:blogger.com,1999:blog-3939809355598070608.post-81270286770420533172012-10-15T16:42:00.001-04:002012-10-18T17:55:29.397-04:00MxMo LXVI: Bein' Green - Hal Jordan cocktail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" /></a><br />
Continuing my series of posts for the <a href="http://www.wordsmithingpantagruel.com/2012/10/mixology-monday-announcement-mxmo-lxvi.html">"Bein' Green"</a> themed <a href="http://mixologymonday.com/">Mixology Monday</a> I'm hosting, here is a cocktail (optionally) using the <a href="http://www.wordsmithingpantagruel.com/2012/10/rosemary-smoked-green-chartreuse-mxmo.html">rosemary-smoked green chartreuse</a> I described in my previous post. This drink is a variation on a previous drink I made which I dubbed the <a href="http://www.wordsmithingpantagruel.com/2009/10/green-lantern-cocktail.html">Green Lantern Cocktail</a>. A tweaked name befits a tweaked recipe, so this drink I shall call the Hal Jordan. The Hal Jordan uses the same ingredients as the Green Lantern, but shifts ½ oz away from the Aquavit to the Dolin Blanc to form an equal pats drink, as well as swapping in Mole bitters for the original Celery bitters, while still retaining a profile befitting an apéritif cocktail.<br />
<blockquote>
<span style="font-weight: bold;">
Hal Jordan</span><br />
<ul>
<li>1 oz Akvavit (Aalborg)</li>
<li>1 oz Green Chartreuse (optionally, some fraction <a href="http://www.wordsmithingpantagruel.com/2012/10/rosemary-smoked-green-chartreuse-mxmo.html">rosemary-smoked</a>)</li>
<li>1 oz Dolin Blanc Vermouth<br />
</li>
<li>1 dash <a href="http://www.wordsmithingpantagruel.com/2011/05/amor-y-amargo-cocktails-and-bittermens.html">Bittermens</a> <a href="http://bittermens.com/products/xocolatl-mole-bitters/">Xocolatl Mole bitters</a></li>
</ul>
<span style="font-style: italic;">Stir and strain into DOF and garnish with Hal Jordan's ring fashioned from a slice of jalapeño.</span></blockquote>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYih6iw8m9ORX5XZSfMLLoQESnP6QY86Dxy8xMlm1lPzSPjp3ygkHdWnduKaRFbX5rwOPca7XY7DVeU7h9xwTt9pg2z4h7D1DZTQOU_-tTm6fBsV6lXX8bW8lw48p3bzb5x0JKVZ1E7tw/s1600/L1010553.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYih6iw8m9ORX5XZSfMLLoQESnP6QY86Dxy8xMlm1lPzSPjp3ygkHdWnduKaRFbX5rwOPca7XY7DVeU7h9xwTt9pg2z4h7D1DZTQOU_-tTm6fBsV6lXX8bW8lw48p3bzb5x0JKVZ1E7tw/s400/L1010553.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I apologize for the out of round garnish, my peppers were all misfits.</td></tr>
</tbody></table>
I used Celery bitters in the Green Lantern because they pair nicely with the Aquavit, but here I've opted for the Mole bitters to focus more on the chartreuse, as chocolate and chartreuse always play nicely together. The mole makes this drink a bit richer, in contrast to the sharper focus bestowed by the slight bite of brighter celery bitters.<br />
As for the question of whether to use rosemary-smoked chartreuse or the pure stuff straight from the bottle? I'm still undecided which is best. Or even if the smoked version is good. I think I need to try it several more times to wrap my head fully around. So until then, I'm sure I like the more straight-forward recipe, and as it seems unlikely that many people are going to try smoking rosemary, if the base recipe looks good give it a try. I'll update here if if figure out what I think of the smoked version after I give it a few more tries and it sinks in. Since I suspect I overdid the smoking, I'll try using mostly regular chartreuse and supplementing with a ¼-½ oz smoked.
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UPDATE: I've finished the <a href="http://www.wordsmithingpantagruel.com/2012/10/mixology-monday-lxvi-bein-green-roundup.html">roundup post</a>, check out all 37 contributors there; we got some great drinks!Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com0tag:blogger.com,1999:blog-3939809355598070608.post-895253016881313122012-10-15T15:35:00.000-04:002012-10-15T16:03:43.397-04:00Rosemary-Smoked Green Chartreuse: MxMo LXVI: Bein' Green<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" /></a>
Well, I suppose since I'm hosting <a href="http://mixologymonday.com/">Mixology Monday</a> this month, I might as well participate. <a href="http://www.wordsmithingpantagruel.com/2012/10/mixology-monday-announcement-mxmo-lxvi.html">I chose "Bein' Green" as the theme</a>, and as opposed to jamming a couple drinks and some other stuff into one post to submit to the MxMo host, I'm exercising my hostly discretion and breaking my submission into a few bite-sized (and more logically organized) posts. I predict the host will be ok with that.<br />
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It should be a surprise to no one that I'm making use of Green Chartreuse this month. To add even more green to the mix, after recalling Jamie Boudreau's <a href="http://spiritsandcocktails.wordpress.com/2007/07/13/molecular-mixology-iii-rubicon/">Rubicon</a> using rosemary flamed with Chartreuse, I grabbed my trusty PolyScience Smoking Gun (<a href="http://www.wordsmithingpantagruel.com/2011/08/mxmo-lx-come-to-your-senses-big-apple.html">previously documented</a> for a prior MxMo) to experiment and give some Chartreuse the rosemary smoke treatment:<br />
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And the result? Let's just say the jury is still out. I honestly can't decide what I think of my concoction. It's definitely smoky. And chock-full of toasted rosemary. But it's also quite pine-y. I may have overdone the smoke a bit. But it also might be quite good. For sure interesting. I'm still deciding. Stay tuned for the next post where I use it in a cocktail...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JFlee3RdikQP8wDEp8GRBsh28VyFz5PT_hEqjX7Y4XyTWbFD8iwPmuFwioZoeR4tZaWOfBtMMH21uy7h_GnIy6ow9IHNY1wna7xoFzyl-wP3kIPTgVvkac9_eCjzjXfmhNdYBCJ_4KY/s1600/L1010541.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JFlee3RdikQP8wDEp8GRBsh28VyFz5PT_hEqjX7Y4XyTWbFD8iwPmuFwioZoeR4tZaWOfBtMMH21uy7h_GnIy6ow9IHNY1wna7xoFzyl-wP3kIPTgVvkac9_eCjzjXfmhNdYBCJ_4KY/s200/L1010541.JPG" width="200" /></a></div>
ps: this <a href="http://cocktailvirgin.blogspot.com/2009/07/rosemarys-baby.html">Rosemary's Baby cocktail</a> also sets aflame rosemary, albeit not with Chartreuse.Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com0tag:blogger.com,1999:blog-3939809355598070608.post-4596805324270966812012-10-01T16:54:00.001-04:002012-10-18T17:54:39.013-04:00Mixology Monday Announcement! MxMo LXVI: Bein' Green<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyG4fB2e_m1eHPhP-4g-cLEaBmjzS_x0ahlrmlzR-bzhKaMmCmPptZvd5z0xhBiBIGHw9bU0HDtmmQ6vi3hoWwjnWT5xe93BZxSq2cK4xdUxWW9cIYvU6-EquuQ-NvSbb1LLXSAIY8b6Y/s1600/mxmologo+green.gif" /></a>
<a href="http://mixologymonday.com/">Mixology Monday</a> took a sabbatical for a spell earlier this year, but last month Frederic from <a href="http://cocktailvirgin.blogspot.com/"><i>Cocktail <strike>Virgin</strike> Slut</i></a> revived our monthly online cocktail party, relieving our esteemed captain <a href="http://www.cocktailchronicles.com/">Paul Clarke</a> by both manning the helm and hosting the first MxMo since Feb with his "<a href="http://cocktailvirgin.blogspot.com/2012/09/mixology-monday-equal-parts-wrap-up.html">Equal Parts</a>" theme. It's now October, and I've enlisted to host this month's MxMo, with the theme: (it's not easy) <b>"Bein' Green."</b><br />
<blockquote class="tr_bq">
With the warm days of summer now fading off into the distance in our rear view mirrors, let's pay one last tribute to the greens of summer before the frosts come and our outdoor herb gardens give up the ghost for the winter. For our theme for this month, I have chosen: (it's not easy) <b>"Bein' Green."</b> (Perchance due in no small part to my <a href="http://www.wordsmithingpantagruel.com/search/label/i%3Achartreuse">predilection</a> for Green Chartreuse.) I'm giving you a wide berth on this one, anything using a green ingredient is fair play. There's not only the aforementioned Chartreuse; how about Absinthe Verte, aka the green fairy. Or Midori, that stuff is pretty damn green. Crème de menthe? Why not? <a href="http://www.clearcreekdistillery.com/products/eaux-de-vie/other/#douglas-fir">Douglas Fir eau de vie</a>? Bring it! Apple schnapps? Uh...well...it is green. I suppose if you want to try to convince me it makes something good you can have at it. But it doesn't have to be the liquor. Limes are green. So is green tea. Don't forget the herb garden: mint, basil, cilantro, you name it - all fair game. There's also the veritable cornucopia from the farmers market: green apples, grapes, peppers, olives, celery, cucumbers...you get the idea. Like I said, wide berth. Base, mixer, and or garnish; if it's green it's good. Surprise me. Use at least one, but the more the merrier.</blockquote>
As usual, here's how to play:<br />
<ul>
<li>Find or concoct a drink recipe that uses at least one green ingredient or significant garnish</li>
<li>Make the drink, and post a photo, the recipe, and any thoughts or commentary you have on your blog, or <a href="http://forums.egullet.org/topic/143629-mixology-monday-lxvi-bein-green/">alternatively to this thread</a> on eGullet's <a href="http://forums.egullet.org/forum/88-spirits-cocktails/">Spirits and Cocktails forum</a> (if you have no blog)</li>
<li>Include in your post the above MxMo logo, as well as a link back to both the <a href="http://mixologymonday.com/">Mixology Monday</a> site and <a href="http://www.wordsmithingpantagruel.com/2012/10/mixology-monday-announcement-mxmo-lxvi.html">this post</a> on Wordsmithing Pantagruel. Once I post the roundup of all submissions, a link to that post as well is always appreciated.</li>
<li>Let me know about your submission (by Monday Oct 15th) by posting a link to your post in the comment section on this post (preferred), or by gmail to wordsmithingpantagruel.</li>
<li>Most importantly, have fun.</li>
</ul>
Do all that by midnight Monday Oct 15th and then check back here for a roundup post including all submissions. (As long as you get it in by the time I get around to finishing the roundup post, I'll try to include any stragglers.)<br />
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Remember, it's not easy bein' green, take Kermit's word for it:<br />
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ps Did you know that "Bein' Green" was <a href="http://en.wikipedia.org/wiki/Bein%27_Green">covered by Sinatra?</a><br />
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UPDATE: I've finished the <a href="http://www.wordsmithingpantagruel.com/2012/10/mixology-monday-lxvi-bein-green-roundup.html">roundup post</a>, check out all 37 contributors there; we got some great drinks!Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com44tag:blogger.com,1999:blog-3939809355598070608.post-57414906259563749812012-09-17T18:28:00.000-04:002012-09-18T18:40:24.742-04:00MxMo LXV: Equal Parts - Swan Song<img alt="" border="0" id="BLOGGER_PHOTO_ID_5345455784206208738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25JpaUQ1JcBqN-llxCqeeS3InRcnU3awsEkE3EaWNxPperxNx2Epr00iGckjDRY5O6s2imlSMwa9Dq1KnqIwI5StbJd41mokAl115BvajWTZ-_S0NZN7QjKqBVmduVfbpZPgF1lydkXA/s200/mxmologo.gif" style="cursor: pointer; float: left; height: 57px; margin: 0pt 10px 10px 0pt; width: 121px;" /><a href="http://mixologymonday.com/">Mixology Monday</a> has been on hiatus for the better part of a year, the most recent event being <a href="http://www.wordsmithingpantagruel.com/2012/02/mxmo-lxiv-tiki-gilligans-ginger-swizzle.html">Feb's Tiki theme</a>, but now Frederic Yarm from <a href="http://cocktailvirgin.blogspot.com/">Cocktail <strike>Virgin</strike> Slut</a> (and more recently <a href="http://cocktailvirgin.blogspot.com/2012/09/drink-tell-now-available-on-amazon.html">cocktail book author</a>) has taken up both gauntlet and reins in an effort to get our monthly online cocktail confab going again. Fred has chosen as <a href="http://mixologymonday.com/2012/09/04/mxmo-lxv-september-17-2012-equal-parts/">theme</a> for the reboot "<a href="http://cocktailvirgin.blogspot.com/2012/09/mixology-monday-announcement.html">Equal Parts</a>":<br />
<blockquote>
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<div class="p1">
I have chosen the theme of equal part cocktails -- those simple drinks where only one jigger is needed despite how many ingredients are added. These recipes have gained a lot of popularity as classics like the Negroni and Last Word have resurfaced, and variations of these equal part wonders have become abundant. Besides these three and four equal parts recipes, I have had delightful two, five, and six part drinks, and I have definitely spotted seven and more part Pousse-cafés in the literature.</div>
</blockquote>
There is something special about the simplicity of equal parts drinks; they are easy to remember and make, trivial to make the pours a little bigger or smaller depending on mood, and hell, if your lime is a little stingy and doesn't quite give a full ¾ oz, just fill the jigger to the same level with the other ingredients and balance is maintained - no need to try to convert and measure 90% of 1 oz, let alone some fraction of ½ or ¼ oz. You don't even need a jigger, that "1 part" can be eyeballed to the level of the third ridge on a red solo cup, an empty tic-tac box, or whatever else you can grab within reach.<br />
I've fished these waters before (see my <a href="http://www.wordsmithingpantagruel.com/search/label/%3D">"=" tag</a> to the right), eg the 4 ingredient Last Word variation <a href="http://www.wordsmithingpantagruel.com/2010/07/last-straw.html">Last Straw</a>, or my 5 constituant Corpse Reviver riff dubbed <a href="http://www.wordsmithingpantagruel.com/2011/10/mxmo-lxii-morning-drinks-blood-infusion.html">Blood Infusion</a>, or even the (somewhat absurd) 10 equal factor <a href="http://www.wordsmithingpantagruel.com/2012/02/mxmo-lxiv-tiki-gilligans-ginger-swizzle.html">Einbahnstraße</a>.<br />
My Mixology Monday, I give you another (loose) interpretation of the classic Last Word. I've swapped the gin for rum and the maraschino for orange liqueur. However, I wanted to keep some of the funk that the maraschino usually contributes, so I reached for the hogo-rich Smith&Cross rum. For the orange I'm going with the relatively new Pierre Ferrand Dry Curaçao, mostly because I prefer my drinks a bit dryer than the Last Word, but also because my bottle a shiny, er tasty, new toy. I'd meant to do a review when I first got it, but that didn't happen and that ship has now sailed, but here the gist: it's good stuff.<br />
<blockquote>
<b>Swan Song</b><br />
<ul>
<li>1 part Smith&Cross Traditional Jamaican Rum</li>
<li>1 part <a href="http://offthepresses.blogspot.com/2012/01/pierre-ferrand-gets-into-curacao-game.html">Pierre Ferrand</a> <a href="http://thedrinknation.com/articles/read/8199-Spirit-Review-Pierre-Ferrand-Dry-Curacao">Dry</a> <a href="http://www.amountainofcrushedice.com/?p=16310">Curaçao</a></li>
<li>1 part Green Chartreuse</li>
<li>1 part lime</li>
</ul>
<i>Shake and strain into cocktail glass</i></blockquote>
Since some parts are bigger than others, having a sidecar handy for overflow can be a good idea:<br />
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I'm not sure how legit it is to call it a Last Word variant when it has no Maraschino, but that drink is where I started tinkering. The Swan Song still has some bold flavors that I think meld well, and if anything has some rougher edges than it's predecessor, due to the brawny rum demanding it's share of the attention, as opposed to the gin mediating the flavors in the background in the Last Word. But sometimes you're in the mood for a pointy flavor profile.<br />
<br />
Enjoy, and let me know what you think if you give 'er a try. And Cheers to Frederic for braving the wrangling to get us going again.<br />
<br />
UPDATE: Fred's got the <a href="http://cocktailvirgin.blogspot.com/2012/09/mixology-monday-equal-parts-wrap-up.html">roundup post up</a>, check it out to see all 29 submissions this month.<br />
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For reference, here's the drink this one was based on:<br />
<blockquote>
<b>Last Word</b><br />
<ul>
<li>¾ oz Gin</li>
<li>¾ oz Maraschino</li>
<li>¾ oz Green Chartreuse</li>
<li>¾ oz lime</li>
</ul>
<i>Shake and strain into cocktail glass</i></blockquote>
Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com3tag:blogger.com,1999:blog-3939809355598070608.post-63869754771644100532012-06-14T23:05:00.001-04:002012-06-15T17:48:58.867-04:00Blanca, new home of Mirarchi's tastings at Roberta's<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">I'd read about </span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><a href="http://www.robertaspizza.com/">Roberta's Pizza</a></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"> Chef Carlo Mirarchi's elusive </span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><a href="http://www.chuckeats.com/2011/02/07/robertas-brooklyn-frontiers/">tasting menu</a></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"> quite a while back, and I spent too much time dragging my feet and didn't get on the waiting list to partake until last November, and it turns out that was a bit too late, for at that point demand was such that my wait would be longer than 6 months. In any case the wait was well worth it (and should be much less of an issue in a month or so going forward, see below).</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Course 20: aged lamb,fresh coriander, mint jelly - oh dear lord the delicious fat!</td></tr>
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<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">For a couple weeks ago, I finally received the long awaited email granting me a spot to sample Mirarchi's higher end fare. Being well aware of the awesomeness of the stuff from the menu at Roberta's proper (as well as their specials), I booked at spot for six, choosing from several available nights, which confused me, as I had thought that the limit was four persons and that I would not have the luxury of choosing from several dates. It turns out that the logjam has begun to break ever so slowly over the last month or so due to the opening of a new space called </span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><a href="http://www.blancanyc.com/">Blanca</a></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">, named after Mirarchi's mother, dedicated to serving the tasting menu at a chef's counter seating 12, whereas previously they served a maximum of eight diners per week, four on each of two nights. Blanca is open four nights a week (but currently only when the Chef is in town and able to cook), with potential to eventually open five nights a week and do two turns per night. Granted, a max of 120 spots a week hardly qualifies, in NY terms, as eminently accesible, but it's a damn sight easier to get into than at most eight people per week.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Plating the (outrageous) beef carpaccio for course 14</td></tr>
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<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Of course, I had no idea about the new Blanca space until literally the day before when I read </span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><a href="http://www.nytimes.com/2012/06/06/dining/blanca-is-a-sleek-surprise-around-back-of-robertas.html?pagewanted=2&pagewanted=all">Sifton's article</a></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"> breaking the news. (I call it a space, but I'm unclear if it is a part of Roberta's or a separate restaurant, not that the distinction really matters. We entered through the normal Roberta's entrance and snaked our way through the dining rooms, past the bars, through the garden and event space to arrive, but I think there may be a </span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><a href="http://www.flickr.com/photos/jmoranmoya/7354479576/in/set-72157630025032751">separate street entrance</a></span><span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"> they will eventually use.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">the resting Poulet Rouge (Course 21)</td></tr>
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<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">(Oh, it just occurred to me that with a little math, knowing the current and previous run rates I can roughly figure how much longer I'd have under the old system. I figure I'd waited more than 6 months, and I'd have another 6 months or so the wait had they not expanded, since it took me ~ a month to get into Blanca (not counting the month of friends and family) and they are doing 6x the diners per week.)</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Charring the Pen Clam (Course 11)</td></tr>
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<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">Truth be told, I'm of two minds about the new space. I definitely like the interaction with the chefs and getting a front row seat for the action, but with more than 2 or 3 people it can be hard to talk whilst sitting at a counter, and we were 6. And I do quite enjoy the casual conviviality in the main Roberta's dining room where the tasting was formerly served. But beggars can't be choosers, and in any case in the old format they limited the party size to 4 anyway, and I may have never gotten off the wait list without the expansion. When it comes down to it, I think it was just a matter of having to quickly shift my expectations and it will be a non-issue in the future. We swapped around a bit and our party of 6 worked out great.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIs2JDLGd2MbuR4oMaooQJrOEkd7aS2x3NIEgQxEB-QrstKKTKioHPYRBWzxuqR0_xf5q-kVryrncoNF7n55oa07lK8TyIy9JkRL46Du9Wf2lwIYgu0zU73JpkicmwygWbE7fB3ZmEhko/s1600/L1000943.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIs2JDLGd2MbuR4oMaooQJrOEkd7aS2x3NIEgQxEB-QrstKKTKioHPYRBWzxuqR0_xf5q-kVryrncoNF7n55oa07lK8TyIy9JkRL46Du9Wf2lwIYgu0zU73JpkicmwygWbE7fB3ZmEhko/s320/L1000943.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Course 1: Golden Osetra Caviar, Goat Milk Granita</span></td></tr>
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But enough blathering, onto the food! By my count, we got 27 courses, which roughly speaking ranged from really good to freaking awesome. As Sifton noted, Blanca is right at home in the company of <a href="http://www.momofuku.com/restaurants/ko/">Momofuku Ko</a> or <a href="http://www.brooklynfare.com/chefs-table/">Brooklyn Fare</a> in spirit and quality of food, though obviously one difference is that photography is allowed at Blanca. Take this with a grain of salt, because I've only been to Brooklyn Fare once (when I may have gone a bit overboard on the BYO) and though I've been to Ko many times, it's been quite a while, but I think Brooklyn Fare _<i>might_</i> have a very slight overall edge on the seafood courses, and Ko <i>_might_</i> have a bit more flair, if only for its inventive Asian twists, but Blanca at least holds its own on those fronts, but utterly blows away anywhere else on the planet with its meat courses. I know that sounds (and feels as I type it) like absurd hyperbole, but a week later it still feels true to me.</div>
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I'll spare you photos of all 27 courses, but if you want to see them they are <a href="http://www.flickr.com/photos/24200109@N02/sets/72157630129397318/">all on flickr</a>, as well as <a href="https://picasaweb.google.com/103219231573608968709/BlancaTastingAtRobertaS?authuser=0&authkey=Gv1sRgCOPpgZngw8HbhwE&feat=directlink">picasa</a> (also embedded below). Please forgive me if I misdescribe a course or two, I didn't take notes so I'm relying on memory and hints from the web, but it should be mostly right. The first course was Russian Golden Osetra, which I'm actually not sure if I've ever had before, here served with goat milk granita. In case you are wondering it's damn good.</div>
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<span style="font-family: Helvetica;"><span style="font-size: 12px;">Course 2 was a highlight of the evening: Glass Shrimp, Celery flower and juice, poppy seed. Exquisite balance with the shrimp sweetness, celery's subtle tartness, and textural contrast provided by the poppy. The poppy reminded me of Ko's excellent but richer scallop, buttermilk, sriracha and poppy course. (Interesting, </span></span><a href="http://www.time.com/time/specials/packages/article/0,28804,1985677_1985674_1985669,00.html" style="font-family: Helvetica; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">just discovered</a><span style="font-family: Helvetica;"><span style="font-size: 12px;"> that Chang got the poppy&seafood idea from the langoustine carpaccio at (soon to close) L'Atelier de Joël Robuchon. The glass shrimp bite was every bit as good as Robuchon's carpaccio, which I now recall was my favorite dish there.) Oh, I noticed that the glass shrimp dich (or a similar variation) has been part of the tasting menu for quite a while; it very deservedly continues to remain in his repertoire. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Course 2: Glass shrimp, poppy, celery flower and juice</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Course 4: Soft Shell Crab Claw</td></tr>
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Course 4 was a singular expertly tempura'd soft shell crab claw. One wonders what became of all those bodies and legs; family meal treat perhaps?</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GSULtVpkUGI/T9pBIBjiiBI/AAAAAAAAN4o/w-8Cfmjug5E/s1600/L1000957.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://4.bp.blogspot.com/-GSULtVpkUGI/T9pBIBjiiBI/AAAAAAAAN4o/w-8Cfmjug5E/s200/L1000957.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course 6: Sweetbread</td></tr>
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6th course was an excellent sweetbread, I'm not sure if the preparation is the same as is available a la carte at Roberta's but it was similar. If anything I might prefer the plate at Roberta's,but that's probably only because there are more.</div>
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<tr><td class="tr-caption" style="text-align: center;">Course 7: Bonito</td></tr>
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I have to mention the next course of Bonito, as it was every bit as good as I've had at sushi places both in NY and Tokyo.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Course 8: Sea Perch, Rhubarb</span></span></td></tr>
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Alas, I must also mention the next course of <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Grilled Sea Perch with Rhubarb, another course that would find itself at home, if not lording over, an excellent Robata in Japan:</span></div>
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Skipping a bit, course 12 was my beloved Uni:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Cx1qomJ1yaA/T9pB8Ixd0iI/AAAAAAAAN6Q/6472Vl5UtXw/s1600/L1000970.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Cx1qomJ1yaA/T9pB8Ixd0iI/AAAAAAAAN6Q/6472Vl5UtXw/s320/L1000970.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Course 12: uni, tofu, ash leaf</span></td></tr>
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Mirarchi eased us into the later courses with a mind blowing beef carpaccio. Carpaccio is often a quite pleasant but mild dish, and I don't know what they did to this beef (though I assume aging was involved), but it had the complexity of fine ham. Truly excellent; I yearn for another taste.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6jsMUwNeWOI/T9pCN9ygLlI/AAAAAAAAN6s/YDDJHxWPyK8/s1600/L1000976.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-6jsMUwNeWOI/T9pCN9ygLlI/AAAAAAAAN6s/YDDJHxWPyK8/s320/L1000976.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Course 14: beef carpaccio, egg yolk, arugula</span></td></tr>
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Next came 3 small pasta courses:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7tI125YP67tHKTQbmC6Ka6NGN0Y4geOv3E04IWaB5vZoeIabsrHMFxqX-1RlfGkHKXO_iUWS4vpVZMROcZFIKQV0rzlEneJZu8VzZwjDZMOHlCVW4LEz3VWc4-tIYvDSw9VHUXHRiDs/s1600/L1000980.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7tI125YP67tHKTQbmC6Ka6NGN0Y4geOv3E04IWaB5vZoeIabsrHMFxqX-1RlfGkHKXO_iUWS4vpVZMROcZFIKQV0rzlEneJZu8VzZwjDZMOHlCVW4LEz3VWc4-tIYvDSw9VHUXHRiDs/s200/L1000980.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Course 15: wheat pasta, razor clam</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-iU6C5aT4fmk/T9pCeA_oHmI/AAAAAAAAN7E/EF5izfKsbxA/s1600/L1000981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://1.bp.blogspot.com/-iU6C5aT4fmk/T9pCeA_oHmI/AAAAAAAAN7E/EF5izfKsbxA/s200/L1000981.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Course 16: garganelli w/ ragu</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjkc1bqRgjAco1Ohi-Y0Lp9snob6qzRAjudVbpFJ4GGfIY1SBdoT0KM8lOjTma7LlbgJiwUhN_SVn_jMD7zBmWHuxzHIlh6ALOqsrT2uH4MFbONc-ew-7YAeWBq6BNr75O1Z2bfRahCI/s1600/L1000982.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjkc1bqRgjAco1Ohi-Y0Lp9snob6qzRAjudVbpFJ4GGfIY1SBdoT0KM8lOjTma7LlbgJiwUhN_SVn_jMD7zBmWHuxzHIlh6ALOqsrT2uH4MFbONc-ew-7YAeWBq6BNr75O1Z2bfRahCI/s200/L1000982.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Course 17: nduja raviolo</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Followed by a </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">spot prawn with aleppo pepper & tarragon</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kaH2PkdEVYk/T9pCvS4b9NI/AAAAAAAAN7s/bgwXt7qVD7o/s1600/L1000989.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-kaH2PkdEVYk/T9pCvS4b9NI/AAAAAAAAN7s/bgwXt7qVD7o/s320/L1000989.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Course 19: spot prawn, aleppo, tarragon</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Course 20 was my absolute favorite of the night, and the aged roasted meat I'd heard so much about and had been waiting for. Chef </span>Mirarchi's aged rack of lamb (pictured at top) was truly a thing a of beauty, I can't do justice with words. I barely have a reference point to start to describe it. Suffice it to say that evan a bite of pure fat was heavenly. Luckily he was judicious with the serving size, for I surely would have eaten any and all that was put in front of me; I would not have been able to stop. And there was more goodness to come.<br />
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We were walked back from the brink with an excellent but less lustily rich whole roasted poulet rouge:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-b0mywfFd8nc/T9pDBm8dc2I/AAAAAAAAN8Q/IQ3Twwr8J4Y/s1600/L1000997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-b0mywfFd8nc/T9pDBm8dc2I/AAAAAAAAN8Q/IQ3Twwr8J4Y/s320/L1000997.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Course 21: plated poulet rouge, porcini</span></td></tr>
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Then after a palate breather of <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Strawberry Buttermilk Gelato, he came at us hard again with the aged beef.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SU-V227TcOY/T9pDJkr6uDI/AAAAAAAAN8k/iYa1psAsY8A/s1600/L1010002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-SU-V227TcOY/T9pDJkr6uDI/AAAAAAAAN8k/iYa1psAsY8A/s320/L1010002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Course 23: aged (wagyu?), hearts of palm, vin cotto</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Though surpassed by the lamb in my opinion, the same superlatives apply. Fair warning: you are at risk of ruining yourself for other meats by dining here.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">After the last several courses of </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">such power</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">, a cool down was in order. Not a dead stop mind you, but a bridge, yet powerful in its own right, leading to a softer landing. The well conceived choice was a stinky cheese, I believe </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Époisses, </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">tempered with freshly scraped honeycomb and garnished with radish.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-i3v1ZuqcA8o/T9pDOGitufI/AAAAAAAAN8s/vV8OOarPrl0/s1600/L1010003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-i3v1ZuqcA8o/T9pDOGitufI/AAAAAAAAN8s/vV8OOarPrl0/s320/L1010003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">scraping the honeycomb to plate cheese course</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaixoOoFHzsdRp1BEfYn-lX_7KuBsk1tO1VzeqecEd2S88gxtdrjDRp2por9dpO7ecVnvN31e72GjmHO5xGTLwRy5-ry1rGr54Mag2sUw9pGBy_5xHgvx-ybEssI7geT-D0DNnDZkjQ2M/s1600/L1010004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaixoOoFHzsdRp1BEfYn-lX_7KuBsk1tO1VzeqecEd2S88gxtdrjDRp2por9dpO7ecVnvN31e72GjmHO5xGTLwRy5-ry1rGr54Mag2sUw9pGBy_5xHgvx-ybEssI7geT-D0DNnDZkjQ2M/s320/L1010004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Course 24: stinky (Époisses?) cheese, radish, honeycomb</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">There remained three dessert courses, I'm sorry to say the details of which elude me after the stupor of happiness the aged beef haymaker left me in, with the </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Époisses jab landing even as I was falling towards the mat for the count. I direct you to the full picture set for the desserts and other courses I left out, thoguh I will mention that memorable elements included in the various desserts were of herbs from Roberta's garden, quinoa, and an hempseed crumble.</span><br />
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l if you'd like to see accounts of similar meals on other days, Eater has <a href="http://ny.eater.com/archives/2012/06/food_porn_20.php">one</a>, <a href="http://fritesandfries.com/post/24491173087/dinner-at-blanca">here is another</a>, and <a href="http://endoedibles.com/?p=2911">one more</a>.</div>
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<tr><td align="center" style="background: url(https://picasaweb.google.com/s/c/transparent_album_background.gif) no-repeat left; height: 194px;"><a href="https://picasaweb.google.com/103219231573608968709/BlancaTastingAtRobertaS?authuser=0&authkey=Gv1sRgCOPpgZngw8HbhwE&feat=embedwebsite"><img height="160" src="https://lh3.googleusercontent.com/-M-NmVsrjfHA/T9pATF1VtQE/AAAAAAAAN-M/tzQArRaO6Mo/s160-c/BlancaTastingAtRobertaS.jpg" style="margin: 1px 0 0 4px;" width="160" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: center;"><a href="https://picasaweb.google.com/103219231573608968709/BlancaTastingAtRobertaS?authuser=0&authkey=Gv1sRgCOPpgZngw8HbhwE&feat=embedwebsite" style="color: #4d4d4d; font-weight: bold; text-decoration: none;">Blanca Tasting at Roberta's</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mC04aT65XIg/T9pDmliYLZI/AAAAAAAAN9c/UcrzzWLcRFo/s1600/L1010010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-mC04aT65XIg/T9pDmliYLZI/AAAAAAAAN9c/UcrzzWLcRFo/s320/L1010010.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">winding down after service</td></tr>
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<br />Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com0tag:blogger.com,1999:blog-3939809355598070608.post-51751910827943752182012-04-19T14:40:00.000-04:002012-04-19T14:41:19.290-04:00Location of ibérico secreto cut of PorkThere still seems to be much confusion out there about the exact location of the pork secreto cut. Count me still as one of the confused. I'm still not sure exactly where the cut comes from, I guess I just don't have a good enough working knowledge of porcine anatomy. But in response to some recent interest in the comments of my <a href="http://www.wordsmithingpantagruel.com/2010/10/pork-secreto-for-sale-at-meat-hook.html">earlier post about secreto</a>, I decide to do some more sleuthing. I've heard multiple descriptions of the location: <a href="http://www.timeout.com/newyork/eating-drinking/the-secreto">hidden beneath belly fat</a>, <a href="http://www.tienda.com/food/products/ip-02.html?site=1">skirt steak</a>, <a href="http://www.wordsmithingpantagruel.com/2010/10/pork-secreto-for-sale-at-meat-hook.html?showComment=1334702117295#c711688485393625256">under the shoulder blade next to the ribs</a>, <a href="http://www.ibericousa.com/Fermin-Iberico-de-Bellota-Secreto-BEL150.htm">between the shoulder, ribs and fatback</a>, and <a href="http://en.wikipedia.org/wiki/Black_Iberian_pig">more</a>. I don't know if they are describing the same thing, if some are wrong, or alternatively if there are two different cuts both referred to as the same name, eg sweetbreads can be either thymus or pancreas. My guess is that it's just difficult to describe and most are talking about the same thing. I did find <a href="http://www.embutidosfermin.com/en/despiece.html">this chart</a> (in flash) which provides another clue, and I believe that since pork belly does wrap up the side of the hog to cover the ribs, that describing it as under the belly and behind the rib might both be correct.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7-A17Mz79Be9p_LvshWPMC7bSxUvnyMfQUiLLH0D7PxWVxibiSCTm8-4viZIObhiX97f3z6ybv0LmbRSFsfo_7ATzpDovEW-zgrug0NBGmIxRosvOFJsbq00UfBcOvrpmZUq3UssG0o/s1600/secreto+chart+zoom.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7-A17Mz79Be9p_LvshWPMC7bSxUvnyMfQUiLLH0D7PxWVxibiSCTm8-4viZIObhiX97f3z6ybv0LmbRSFsfo_7ATzpDovEW-zgrug0NBGmIxRosvOFJsbq00UfBcOvrpmZUq3UssG0o/s400/secreto+chart+zoom.tiff" width="400" /></a></div>
In any case, by pure coincidence of timing, <a href="http://www.nytimes.com/2012/04/18/dining/iberico-pork-makes-its-way-into-american-home-kitchens.html?_r=1">Florence Fabricant just put out a story</a> about where to get your hands on some of this exquisite fresh ibérico, either shipped to your home or dining out in NY, although she calls it skirt steak and not secreto. You can buy it at <a href="http://www.tienda.com/food/products/ip-02.html?site=1">la tienda</a>, <a href="http://www.ibericousa.com/Fermin-Iberico-de-Bellota-Secreto-BEL150.htm">Wagshal's</a>, or <a href="http://nickyusa.com/products">NickyUSA</a>. I've got some in my freezer waiting for weekend BBQ weather to grace us.<br />
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If you want to dine out chef Chris DeLuna at <a href="http://www.patinagroup.com/restaurant.php?restaurants_id=19">la fonda del sol</a> is <a href="http://www.patinagroup.com/restaurants/19/menus/La-Fonda-Del-Sol-Jamon-Iberico-de-Bellota-Menu.pdf">currently offering three different cuts</a> (pdf) of fresh ibérico, including the secreto. I'll probably try to get over there to check them out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEI3V5tauFG3j89ERWz1SS6rzaDkBL3jZCdWMmTS_x9B-ZvOT1eIb8iJ014YaaPWXuA7kU943hO2zm9JzW03jr7wlTgpK71GsxOl0FNT78rAnnU9B_w9cub74w_OvMjnzqIaotjqVZNM/s1600/DSC05850.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEI3V5tauFG3j89ERWz1SS6rzaDkBL3jZCdWMmTS_x9B-ZvOT1eIb8iJ014YaaPWXuA7kU943hO2zm9JzW03jr7wlTgpK71GsxOl0FNT78rAnnU9B_w9cub74w_OvMjnzqIaotjqVZNM/s200/DSC05850.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ibérico secreto at Tertulia</td></tr>
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Seamus Mullen was also running it frequently as a blackboard special at his restaurant <a href="http://tertulianyc.com/">Tertulia</a>, but it was a while back when I was last there.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cds1vpBC1OgxTDxCLZOHotbgYYf_wxI1N37MkheoXFxIh0o99yjP1bxIyH55oW9J-DtO5wNWDY404Umes3kdQrlldZj8W3OblZFtBheBXfgkeEK97CKVQvSSx8uG4CrIOJXIVrCUb-c/s1600/secreto+cuts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cds1vpBC1OgxTDxCLZOHotbgYYf_wxI1N37MkheoXFxIh0o99yjP1bxIyH55oW9J-DtO5wNWDY404Umes3kdQrlldZj8W3OblZFtBheBXfgkeEK97CKVQvSSx8uG4CrIOJXIVrCUb-c/s400/secreto+cuts.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.embutidosfermin.com/pdfs/despiece.pdf">http://www.embutidosfermin.com/pdfs/despiece.pdf</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7K2hI-ZmOYUlVP4vzws5CIOh9oh8Ghw68jvn7SOlJZn8aVP5OroKQrfRzeZXjzV9E8GtQSGUKpJcE70iBD3sloaSThDwiz68x5AiGUt6c89WlmJ28fUD6tiodRWEBtGr-Sy4DC3EG2s/s1600/secreto+chart.tiff" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7K2hI-ZmOYUlVP4vzws5CIOh9oh8Ghw68jvn7SOlJZn8aVP5OroKQrfRzeZXjzV9E8GtQSGUKpJcE70iBD3sloaSThDwiz68x5AiGUt6c89WlmJ28fUD6tiodRWEBtGr-Sy4DC3EG2s/s320/secreto+chart.tiff" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.embutidosfermin.com/en/despiece.html">http://www.embutidosfermin.com/en/despiece.html</a></td></tr>
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</div>Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com1tag:blogger.com,1999:blog-3939809355598070608.post-24255425881206476522012-04-18T22:17:00.001-04:002012-04-18T22:17:11.281-04:00Wherein the NYPost pokes fun at me re my Atera post (but gives me a photo credit)Must be a slow news day. Today the NYPost <a href="http://www.nypost.com/p/entertainment/food/clawing_back_foodie_rumors_nHzWv19ibOPXbgLhXwkmcL?utm_medium=rss&utm_content=Food">published a story by Steve Cuozzo</a> (punny title and all) whining about "wishful thinking, deception and outright lies" concerning "food phenomena that, after tons of buzz, failed to show up."<br />
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His top example? None other than a photo I included in <a href="http://www.wordsmithingpantagruel.com/2012/03/atera-matt-lightners-season-and-place.html">my blog post</a> describing my excellent meal at <a href="http://ateranyc.com/about/information/">Atera</a>, Chef Matt Lightner's new restaurant in Tribeca. Oh, he also felt the need to poke fun at me by referring to me only as "an obscure blogger," even after I graciously gave them permission to use my photo. Of course the online story chose to not link to my original post, yet I afford them the courtesy to link to their story. I wear it as a badge of honor that I was made fun of by the Post. And any press is good press, right?<br />
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<a href="http://3.bp.blogspot.com/-hO4C04LfJ5c/T2y9mlGajDI/AAAAAAAAMhU/Mgyob73YmcM/s1600/L1000605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-hO4C04LfJ5c/T2y9mlGajDI/AAAAAAAAMhU/Mgyob73YmcM/s320/L1000605.JPG" width="320" /></a></div>
According to Cuozzo, my photo of the squab dish, after being displayed on <a href="http://ny.eater.com/archives/2012/03/atera_menu_includes_menacing_clawon_sqaub_dish.php">Eater.com when they picked up my blog post</a>, was the "item which did more to put Atera on the map than anything." If only I could take credit for doing the most important thing to call attention to Atera, I'd be ecstatic. Hell, even if that statement qualified as a gross exaggeration I'd find it to be pretty cool. (Remember, I'm obscure.) However, I'm quite sure Chef Lightner didn't need my help for his highly anticipated new NY restaurant to be noticed. His food speaks for itself. And after all, I had read about it plenty for months before it opened; that's why I was excited to go try it out soon after opening. [<a href="http://ny.eater.com/archives/2012/04/cuozzo_gripes_1.php">Eater also picked up</a> the Cuozzo piece.]<br />
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Cuozzo apparently was upset that while he was also served squab, his was served sans claw. Whereas the squab I got, served weeks earlier (on the second night they were open no less) did have a claw as appendage. They were both aged, his 21 days, I assume mine was the same but I don't recall the specific number. The aged aspect of the fowl was to me the most interesting aspect of the dish, thus it is what I discussed. For the record, the "menacing" and "claw" quotes Cuozzo uses are Eater's words, not mine. I didn't even mention or refer to the claw in any way. In fact, the squab wasn't even among my favorite dishes of the night. I didn't even think it was one of the more interesting pictures from the meal, as evidenced by the fact I selected several others to feature near the top of the post, and the squab picture was the 22nd image to be found in the post, simply falling into the order that the restaurant presented the dishes.<br />
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He doesn't seem to care that mine was served with pear skin chips and tarragon, while his was accompanied by pickled wild onion. But the absent foot, oh the travesty! How dare Lightner retool a dish from time to time. It's not like he has claimed that he'd like to change the menu daily depending on what treasures he finds in his foragers' baskets that day. Oh, wait! He has said that, and told me as much when I dined there. One wonders if Cuozzo bothered to even read <a href="http://www.wordsmithingpantagruel.com/2012/03/atera-matt-lightners-season-and-place.html">my post</a> where I wrote:<br />
<blockquote class="tr_bq">
They both could be legitimate signature dishes, if it is even their intention to have signatures on the menu which should change from week to week as the peak seasons for ingredients ebb and flow.</blockquote>
n.b. that neither of the two dishes I refer to in the above sentence was the squab, about which I made no such claim. I guess he doesn't have to worry about writing a sensical story since I'm so "obscure"; surely no one will notice. Though in his defense, referring to me as an "obscure blogger" is about the only thing he got right in the story. [As an aside: hey Stevie, you really find it necessary to put on your bully hat and call me out because my ad free hobby blog gets 10 hits on a good day? Really? Congratulations, you have more readers than I. Does that make you feel like a big man? I really couldn't care less, but it still strikes me as petty.]<br />
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Oh, I guess he also got it correct that my post was gushing, but the reason for that is that I have neither the time nor the inclination to post about any middling meals I have. I post about special meals I want to remember myself, and perhaps share with anyone interested out there. And I don't even have time to do that for more than a fraction of the special meals. Precisely because I'm hardly a professional reviewer, and because I rarely post about meals, I can cherry pick the most interesting ones and not spend time panning meals I didn't enjoy as much. Moreover, I know the restaurant biz is tough, so I don't want to make it harder by trashing a place based on one visit, especially if it's new, so I stay my pen. But if a place is great, why not share?<br />
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Don't go to Atera for the squab. Or the beets. They may or may not be on the menu. Go because the food and overall experience is great. You'll probably get some of the dishes I got, and you'll surely get others I did not. Which is how it should be, it makes for an exciting meal. Next time I go, I hope to get many new tastes, though I won't complain if some of the highlights are revisited. But if any particular dish is no longer offered, it would be no travesty. No one presented the squab dish as a must get signature dish. More importantly, he got the squab! He just didn't get a non edible visual kicker, which, while kinda cool, hardly affects the overall meal. If you go to Minetta Tavern and they don't offer the Black Label Burger, another <a href="http://www.wordsmithingpantagruel.com/2011/01/black-label-burger-at-minetta-tavern.html">restaurant I gushed about</a>, now THAT would be worth writing about as a hype that didn't pan out.<br />
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So Steve, which sin am I guilty of? Regarding my photo factually reporting one aspect of one dish out of twenty, at a meal served weeks ago, never publicized by the restaurant (they <a href="http://ateranyc.com/wp-content/uploads/2012/03/Atera_Winelist_0323122.pdf">publish only the wine list</a> <a href="http://ateranyc.com/about/information/">online</a>), and with my disclaimer that the menu would change often -- was it wishful thinking, a deception, or an outright lie?Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com1tag:blogger.com,1999:blog-3939809355598070608.post-65984460473239857142012-03-29T03:39:00.000-04:002012-03-29T10:25:11.365-04:00Atera - Matt Lightner's season and place cooking<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-30zpyus6GnQ/T2y79mnfQ6I/AAAAAAAAMeg/IZxG9FroAmI/s1600/L1000570.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-30zpyus6GnQ/T2y79mnfQ6I/AAAAAAAAMeg/IZxG9FroAmI/s400/L1000570.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Razor Clam"</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWD_RWYFUlZKmymFrqXqYUIXOX_hXg2zMuAk1sqn71bppO_vCB93C5FWxIC99-x8ISYGUFNJDaxuOoIvrE27q_T4mFqMgji1LUWuCR4mClYUpmhPjsGoQTN0jLJqbqmOe91b8csyh-Lhw/s1600/a_190x190.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWD_RWYFUlZKmymFrqXqYUIXOX_hXg2zMuAk1sqn71bppO_vCB93C5FWxIC99-x8ISYGUFNJDaxuOoIvrE27q_T4mFqMgji1LUWuCR4mClYUpmhPjsGoQTN0jLJqbqmOe91b8csyh-Lhw/s320/a_190x190.jpg" title="" width="120" /></a></div>
As sad as I was to see <a href="http://www.wordsmithingpantagruel.com/2011/02/compose-nyc-exciting-intimate-chefs.html">Compose</a> close last year, I have to admit much of the sting was taken out of the news when I learned that Matt Lightner was to move from Portland to NYC to open <a href="http://ateranyc.com/about/information/">Atera</a> in the same Tribeca space, only a few blocks from our apartment. Lightner's résumé includes a stage at Noma in Denmark and time as a sous chef at Mugaritz in San Sebastian, Spain, as well as being named one of <a href="http://www.oregonlive.com/dining/index.ssf/2010/04/castagna_chef_matthew_lightner.html">Food & Wine's 2010 Best New Chefs</a>, plus a couple Beard nominations for Rising Star Chef. But most recently he took Portland by storm as the chef at Castagna, for which he received the award and nominations, and I had read rave reviews from reputable sources about his work there, though I was not able to sample it the one time I was there.<br />
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Lightner is billed as a forager, known for using local and seasonal wild plants extensively. <a href="http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=2&pagewanted=all">Foraging is perhaps the most exciting</a> vanguard of the last few years in the world of cooking, but as I learned at my meal at Atera last week, describing Lightner only as a forager to my mind focuses too narrowly on that (admittedly superlative) aspect of his cooking and overlooks his not unsubstantial other skills. I didn't realize until my dinner, but Lightner is quite skilled in modernist cuisine, but not to the extent that he might eclipse the integrity of the ingredients or let it become a distraction. <a href="http://www.opinionatedaboutdining.com/OADreview.php?ID=11541">Here is one claim regarding</a> modernist cuisine that Atera is "easily the best place in the city to experience the genre, and there is a good argument to make that it is only a matter of time until in becomes the best in the country."<br />
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But back to the <a href="http://newyork.grubstreet.com/2012/03/atera-opening-tribeca-food-photos.html#">foraging</a>. Lightner <a href="http://www.nypost.com/p/entertainment/food/chefs_gone_wild_5mu2A2MoSBHU4c6YGBVLSJ/0">enlisted to supply Atera Evan Strusinski</a>, a forager from Maine who has supplied other NYC kitchens such as Gramercy Tavern, Torrisi, Del Posto, and the Momofukus. In addition to Mr. Strusinski, he also works with forager Kate Galassi; <a href="http://www.tastingtable.com/entry_detail/national/5776/Moving_in_with_New_Yorks_hottest_new_chef.htm">check out a short video of her and Chef Lightner</a> discussing his philosophy on a visit to explore the bounty of Well Sweep Farm in New Jersey.<br />
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Given that my dinner there was on only the second night of official opening to the public, I would normally be loathe to post a review, but in this particular instance there were so few kinks and the service was so smooth that I hardly think it a disservice to do so.<br />
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I've seen the menu billed many places as 10 courses, but we got 13 named courses on the printed menu, not counting the bread, as well as 8 amuses, or "snacks". On top of that we were asked if we wanted to add an additional optional savory course, and we were enjoying everything up to that point so much our yes could not have been decided more quickly. I believe this additional course was the glazed sweetbread with wild onion, as that is the one not printed on the menus we received. As an added pleasant touch, the beverage pairings were also included in the envelope containing the our menus. As a side note, I've seen it reported as 12-seat bar, but I think there were 13. See <a href="http://gothamist.com/2012/03/21/foraging_chef_from_portland_offerin.php#photo-2">here</a> or <a href="http://www.wwd.com/eye/food/chef-matthew-lightner-forages-against-the-machine-at-atera-5807334">here</a> for better pictures of the of the space and the wall of herbs.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxms1DXZmQ4l6zXejSxqMC7jyfIVVHyjN0V0zcHS2ZLjwXALpif2hs2UILiCLbYOpjom481Jh5xWkRJgsfam_V2bKBt_QhRJroO75ttTLGY8sYr97TuiQ692tVafS40Zh3GsZPyV1hqQ/s1600/L1000579.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxms1DXZmQ4l6zXejSxqMC7jyfIVVHyjN0V0zcHS2ZLjwXALpif2hs2UILiCLbYOpjom481Jh5xWkRJgsfam_V2bKBt_QhRJroO75ttTLGY8sYr97TuiQ692tVafS40Zh3GsZPyV1hqQ/s320/L1000579.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1st Course: "Yogurt" - Beet, Freeze Dried Fruit, Herbs</td></tr>
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As the details of some of the dishes are best discovered first hand and not described beforehand by me, I'll keep my comments brief or omit them entirely for many dishes, for instance this one from the fourth course:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVwqKYiwRgdDSs_3HnTTep0gUNr9gBPDQaSvWZNUifs9s6QykiOn0J9AmGrOEV-1ItbAVCbX8q1V3jVdDz9N7JE00TLpFZ5UbbiKV2tu5bmTS-sFKi3rvSSDzdBzGXd3AujdVY9W7dkw/s1600/L1000588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVwqKYiwRgdDSs_3HnTTep0gUNr9gBPDQaSvWZNUifs9s6QykiOn0J9AmGrOEV-1ItbAVCbX8q1V3jVdDz9N7JE00TLpFZ5UbbiKV2tu5bmTS-sFKi3rvSSDzdBzGXd3AujdVY9W7dkw/s320/L1000588.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4th Course</td></tr>
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To begin the meal, my dining companion and I each ordered a cocktail. They have a full bar, but were featuring three cocktails for the night and we chose to sample two of them. I had a variation on a Jack Rose cocktail topped off with an apple cider, and I sampled my friend's blanco tequila cocktail with three grapefruit components: grapefruit <a href="http://www.jeffreymorgenthaler.com/2012/vacuum-seal-oleo-saccharum/">oleo saccharum</a>, (clarified?) juice, and (I think) bitters. The glasses got the liquid nitrogen treatment, and both drinks were top notch (the tequila was our favorite).<br />
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Contra a <a href="http://newyork.grubstreet.com/2012/03/atera-downstairs-bar-lounge-the-office-private-dining.html">report by Grub Street</a>, Eamon Rockey informed me that unfortunately they are not in fact adding a downstairs bar. However they will in the future consider the possibility of other ways to make their excellent cocktails available as the restaurant evolves. This would be a welcome development, judging from the drinks tonight and my fond memories of Compose's cocktail program.<br />
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After (actually while still) enjoying our cocktails we left ourselves in the very capable hands of Alex LaPratt and opted for the beverage pairings. The meal started out strong with a series of "snacks" perfectly accompanied with a beer. I very much enjoy the small amuses before a meal, as they are often playful, packed with flavor, and more interesting than larger courses. Of course the extra variety of tastes and textures also endears them to me. The starting bites offered to us at Atera were as good as any I've had.<br />
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First up was a crispy sunchoke, where the skin of the sunchoke was rolled and crisped, then stuffed with herbs and a bit of creamy filling. It resembled a cannoli, but bursted with the earthy flavors of a toothsome sunchoke that had been hammered in the oven, brightened by the herbs and the filling, rather than the sunchoke flesh, supplying creaminess. (I don't recall the filling, goat cheese perhaps?)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyjU9buuYZNqpF5Fc0cG8mWblMcyIa8A4Ie2MA2tnya3laQaWGJuk9RnQE2ym0PUxL0dTicM4Wy7_2k-wzR_Dtg8i1aJ_UwQ2cjwL9t78YEiua15yui50UNeyMKksX8b90NbPzlp5Bgc/s1600/L1000561.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyjU9buuYZNqpF5Fc0cG8mWblMcyIa8A4Ie2MA2tnya3laQaWGJuk9RnQE2ym0PUxL0dTicM4Wy7_2k-wzR_Dtg8i1aJ_UwQ2cjwL9t78YEiua15yui50UNeyMKksX8b90NbPzlp5Bgc/s320/L1000561.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Sunchoke</td></tr>
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While I had very few expectations coming into my meal, I probably would have guessed, from items such as a Lightner <a href="http://dinersjournal.blogs.nytimes.com/2012/03/19/atera-will-sow-a-wild-spring-mix-in-tribeca/">comment</a> I read saying that it would be "an almost herbal-based cuisine", that there would be many more light and subtle flavors driven mainly by greenery at the restaurant. What I quickly discovered however, that there would be just as many deeply concentrated, bold flavors, ranging from earthy root vegetables (sunchokes, beets, sweet potato), to a surprisingly powerful and rich crustacean emulsion or a duck stock reduced all the way down to a chip. This was a pleasant discovery, and we were just starting our journey through a wide range of experiences in tastes and textures this night would provide for us.<br />
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But back to the food. This delicious slab of weathered slate was actually a savory granola covered with sesame butter:<br />
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<tr><td class="tr-caption" style="text-align: center;">Savory Granola and Sesame Butter</td></tr>
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Next up were a trio of "malt flatbread", "pickled quail egg", and "foie gras peanuts":<br />
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<tr><td class="tr-caption" style="text-align: center;">Foie Gras Peanuts</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Qq0XR91kaKiULvuDMSdA3vQRakL7WgL5kjjM2j5R-EOCvw3iRrokPPf2uWnZrlwU-TiK7kMlftDOyH9PXBoPOUmVIgN7Gp1ncj7fXLxAB2cyKBssLMoQYbG7ZCWxh0b3KfDawjqBnPA/s1600/L1000565.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Qq0XR91kaKiULvuDMSdA3vQRakL7WgL5kjjM2j5R-EOCvw3iRrokPPf2uWnZrlwU-TiK7kMlftDOyH9PXBoPOUmVIgN7Gp1ncj7fXLxAB2cyKBssLMoQYbG7ZCWxh0b3KfDawjqBnPA/s200/L1000565.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Malt Flatbread</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6FjaxOO7wFY/T2y7tZ7mQpI/AAAAAAAAMeE/HWY4w7dS5RE/s1600/L1000566.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://4.bp.blogspot.com/-6FjaxOO7wFY/T2y7tZ7mQpI/AAAAAAAAMeE/HWY4w7dS5RE/s200/L1000566.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Quail Egg"</td></tr>
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I loved the "razor clam" (pictured above) that followed, razor clam sliced (and another creamy preparation) with ice lettuce on an <a href="http://www.flickr.com/photos/24200109@N02/6808170052/in/set-72157629155789446">air baguette</a>, cleverly painted to resemble a razor clam shell. These few bites reminded me somewhat of a lighter, brinier lobster roll, but that description probably doesn't do it justice. Excellent.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lichen</td></tr>
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The last two snacks were a puffy lichen cracker and a duck chip. The duck chip was made by reducing duck stock down until all that remained was a thin crispy sheet, and was garnished with herbs and pickled onions whose acidity cut the richness of the chip.<br />
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<tr><td class="tr-caption" style="text-align: center;">Duck Chip</td></tr>
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The chip left a thin but lip smacking remnant of gelatin reminding us of the intense concentration of flavor the reduction produced.<br />
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Only now do we arrive at the 1st course: "Yogurt" with Beet ice, freeze dried fruit, and a plethora of herbs (pictured earlier above). In contrast to both the previous duck chip and an upcoming beet dish, this was a light and elegant course more along the lines of what I imagined when Lightner spoke of herbal-based food. Again, this is not a complaint, the wide range of the meal was a virtue I truly enjoyed. The pairing of beet and yogurt is not a novel one, but this preparation certainly was. The flavors were familiar, but the textures were a new twist, and it just all came together with perfect balance. What a way to start the main event. The paired beverage was also spot on with perhaps the most interesting sake I've tried. It was a light straw colored and came across with fresh wine notes in addition to more typical sake flavors.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jl2TSrzn7A4/T2y8PTPyfXI/AAAAAAAAMfE/rmFpWl7hRew/s1600/L1000580.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-jl2TSrzn7A4/T2y8PTPyfXI/AAAAAAAAMfE/rmFpWl7hRew/s200/L1000580.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorrel juice, honey</td></tr>
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The 1st course seemed hard to follow, but the 2nd did not disappoint. They both could be legitimate signature dishes, if it is even their intention to have signatures on the menu which should change from week to week as the peak seasons for ingredients ebb and flow. These scallops were cured in the gin mash leftover from distilling a local gin, slightly aromatizing them with the spirits botanicals. Atop the scallops were alternating shards of citrus ice and thin meringue. (I believe the ice contained Yuzu and Meyer Lemon, and perhaps grapefruit.) One of my favorite aspects about this dish was that each bite was different depending upon which of the three components hit your tongue and which hit the roof of your mouth; some bites had relatively more subtle gin botanicals, some more citrus-y. The beverage pairing for this course was non-alcoholic, but that didn't stop it from being one of the most excellent (of many) pairings. The drink was fresh Sorrel juice slightly sweetened with wildflower honey.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSmhIX5YcIeonUv3_75j28dEhR6wZ3lZybaVaZYgDMF-10AoBZTLDDNFVE_aq_ByGYtpCANsD-oXgz3sHp1rZlWqxknZCuTIwRbtneZr8BFuz11KvmFn_vtJ78VYYu21W6mV59F0isqk/s1600/L1000585.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSmhIX5YcIeonUv3_75j28dEhR6wZ3lZybaVaZYgDMF-10AoBZTLDDNFVE_aq_ByGYtpCANsD-oXgz3sHp1rZlWqxknZCuTIwRbtneZr8BFuz11KvmFn_vtJ78VYYu21W6mV59F0isqk/s320/L1000585.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd Course: "Diver Scallops" - Citrus Ice, Gin Botanicals</td></tr>
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The 3rd course was a delicate fluke tartare topped with barbecued onion and a veritable garden of herbs and flowers. The onion was deeply caramelized (as you can gather from the picture) and I think stabilized with some neutral gelling agent (tapioca starch was our guess). Among the flavors the herbs and flowers provided were anise and pepper. The dish hit many of the same notes that eel sushi might express.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ieIdmEYDWmA/T2y8mcs8DII/AAAAAAAAMfo/ZTrI7GVPExE/s1600/L1000587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-ieIdmEYDWmA/T2y8mcs8DII/AAAAAAAAMfo/ZTrI7GVPExE/s320/L1000587.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3rd Course: "Fluke" - BBQ'd Onion, herbs</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jkQcoQDUGkw/T2y84c7TTCI/AAAAAAAAMgE/wdLPZ2d43xY/s1600/L1000590.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://2.bp.blogspot.com/-jkQcoQDUGkw/T2y84c7TTCI/AAAAAAAAMgE/wdLPZ2d43xY/s200/L1000590.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4th Course being sauced</td></tr>
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This dish, as presented (pictured earlier above) and sauced table side as shown to the right, I won't say much about, as they deliberately chose to not describe it in order to allow the diner to guess it's components. I got one, but couldn't place the other main component. The sauce is another example of the powerfully concentrated flavors which I was surprised, very happily, to discover in many of Lightner's dishes. Suffice it to say that this dish is a triumph. (Note the dish is revealed on the menu I included at the end of the post, if you want to remain surprised don't look too closely.)<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9kBYy3vKrv0/T2y8-YQI64I/AAAAAAAAMgM/HoIjcIS6qE0/s1600/L1000592.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://1.bp.blogspot.com/-9kBYy3vKrv0/T2y8-YQI64I/AAAAAAAAMgM/HoIjcIS6qE0/s200/L1000592.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5th Course: "Sweet Potato" - Brown Butter solids</td></tr>
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As I mentioned, this beet dish for the 6th course contrasted with the delicate flavor of the beet and yogurt from the first course. The beet was roasted for something like 18 hours, yielding intense beet flavor yet leaving surprising (to me) moistness and firm yet fork tender texture. The crustacean emulsion on the side was yet another example of a flavor bomb; had this been in a bowl it would have been a mind (and perhaps palate) blowing soup. The surf and turf flavor combination of intense beet and intense seafood was so surprising to me I'm still trying to wrap my head around it.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Yfosdy3Me6E/T2y9EgXVVAI/AAAAAAAAMgU/gvYzO_zlh4Q/s1600/L1000594.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Yfosdy3Me6E/T2y9EgXVVAI/AAAAAAAAMgU/gvYzO_zlh4Q/s320/L1000594.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">6th Course: "Beet Ember" - trout roe, black bread, crustacean emulsion</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Salted Rye</td></tr>
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The bread here was a hearty rye with salted crust, accompanied by butter layered with fresh herbs. Later we were offered more bread, or the option of trying one of two other breads. We went with the pork roll, a small bun I presume made with lard.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-x1m1-dcahds/T2y9XoVYTSI/AAAAAAAAMg4/Zqn8IHddkXw/s1600/L1000599.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://2.bp.blogspot.com/-x1m1-dcahds/T2y9XoVYTSI/AAAAAAAAMg4/Zqn8IHddkXw/s320/L1000599.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">7th Course: "Skate" - beef tendon,hearty greens, chicken bouillon</td></tr>
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We opted to add this additional savory course of glazed sweetbread with wild onion. The flavors here were great, as was the lusciously creamy organ; were I to nitpick I might have preferred an additional texture to contrast the the soft sweetbread, but still a very nice dish.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDSqYkYbSe1FeDX9WIzzpELM_19j78dCgZW5PLzdHkoWYt9wPX7FiBEthSN6SmYmd8yFGN_ksHbBMUoBP6kkKMB-B7szFnWOemR_2YQ2uq_CpTIq3ZhRlPe2iOAXR0EtsbOOMB2NKbWQ/s1600/L1000601.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDSqYkYbSe1FeDX9WIzzpELM_19j78dCgZW5PLzdHkoWYt9wPX7FiBEthSN6SmYmd8yFGN_ksHbBMUoBP6kkKMB-B7szFnWOemR_2YQ2uq_CpTIq3ZhRlPe2iOAXR0EtsbOOMB2NKbWQ/s320/L1000601.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8th (supplemental) Course: Sweetbread, wild onion</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hO4C04LfJ5c/T2y9mlGajDI/AAAAAAAAMhU/Mgyob73YmcM/s1600/L1000605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-hO4C04LfJ5c/T2y9mlGajDI/AAAAAAAAMhU/Mgyob73YmcM/s320/L1000605.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">9th Course: "Squab" - pear skin chips, tarragon</td></tr>
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The 9th course was squab, aged in house for quite a number of days (though I don't recall the precise number). It was beautifully cooked, and the aging lent a marked gaminess to the meat. So much so, in fact, that it was hard for me to relate to. It was unfamilier, pulling even an adventurous eater as myself out of my comfort zone. I did like it, but I had hoped to LOVE it. I'd been wanting to try such exotic fare since <a href="http://www.chuckeats.com/2011/10/24/saison-sf-the-dry-aged-summer/">reading about similar dishes at Saison</a> in San Fran. (I'm still trying to finagle a <a href="http://www.robertaspizza.com/">Roberta's</a> tasting menu where they <a href="http://www.chuckeats.com/2011/02/07/robertas-brooklyn-frontiers/">have served aged fowl</a>. I've had their aged steak and it is a thing of beauty.) I fully believe my inability to fully appreciate this dish is a personal shortcoming, and the fault lies entirely on me. Now that I've had it and have a frame of reference, I do expect and look forward to loving it next time I have the pleasure to try some.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ChotBuTw9lI/T2y98SkZwKI/AAAAAAAAMh8/mSHj6S-786M/s1600/L1000609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-ChotBuTw9lI/T2y98SkZwKI/AAAAAAAAMh8/mSHj6S-786M/s320/L1000609.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10th Course: "Lamb Collar" - root beer foam, hickory nuts</td></tr>
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I'll leave you to discover "Rock", but it was a pleasant palate cleanser that stuck me as having a somewhat Japanese aesthetic.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WuF7vy1pFCw/T2y-A5Qr_JI/AAAAAAAAMiE/E2q8-fTgmC4/s1600/L1000612.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-WuF7vy1pFCw/T2y-A5Qr_JI/AAAAAAAAMiE/E2q8-fTgmC4/s320/L1000612.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">11th Course: "Rock"</td></tr>
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The "Charcoal" dessert, which arrived in one frozen chuck before being smashed to rubble in front of you, was a frozen cocoa preparation (I want to say meringue again but I don't remember) with a side of smooth as butter (goat's milk's?) ice cream. A grown up Oreo with two fantastic textures.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtW_ALdeF_U2B0qt59wm1ojYu2JLxjwzo3EoFFAJK_mUvs4Gck8faQYWlcT0-UIXgHpZb5kqxaV2qpB6BfvZadNouPr87e-fAQC7d9zTnHpvnlDSc4PPk5Dkaf91w76iFtHcMPJYXJc4/s1600/L1000615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtW_ALdeF_U2B0qt59wm1ojYu2JLxjwzo3EoFFAJK_mUvs4Gck8faQYWlcT0-UIXgHpZb5kqxaV2qpB6BfvZadNouPr87e-fAQC7d9zTnHpvnlDSc4PPk5Dkaf91w76iFtHcMPJYXJc4/s320/L1000615.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">12th Course: "Charcoal"</td></tr>
</tbody></table>
Another play on a childhood treat was the "Parsley Root Split" with bananna ice cream, marshmallows, and meringue.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MM1dt5uDSbo/T2y-O0oiSGI/AAAAAAAAMig/8LmDL7sqMnc/s1600/L1000617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-MM1dt5uDSbo/T2y-O0oiSGI/AAAAAAAAMig/8LmDL7sqMnc/s320/L1000617.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">13th Course: Parsley Root Split</td></tr>
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Lastly, "Oak" was a light finish; the most memorable part for me was the pure and refreshing "wintergreen snow".<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9X8UmqFwUhM/T2y-YdzePwI/AAAAAAAAMiw/FR-4d7CQzNw/s1600/L1000619.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-9X8UmqFwUhM/T2y-YdzePwI/AAAAAAAAMiw/FR-4d7CQzNw/s320/L1000619.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">14th Course: "Oak" - wintergreen snow, brown butter cake</td></tr>
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Among the petite fours to end the night was this beautiful walnut truffle, with with was poured a dram of Nocino.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fdRjmYD1-Yjs51siNbClj51eLLriDlRwyNVr02CLG0xvvFT_iZrbRoVEHxfHovbMPm96BnP8hHh3C4Zp9_eMHGj4cLCbRAF3SyFX3HXRlaTZIt-cpLZtrLzC7SQZfWMD-3HHtrrXyeo/s1600/L1000621.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fdRjmYD1-Yjs51siNbClj51eLLriDlRwyNVr02CLG0xvvFT_iZrbRoVEHxfHovbMPm96BnP8hHh3C4Zp9_eMHGj4cLCbRAF3SyFX3HXRlaTZIt-cpLZtrLzC7SQZfWMD-3HHtrrXyeo/s320/L1000621.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walnut Truffle</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldDo_eG7TwtS1zQBFIDhA8vzTGiCGMrawUAdVSlwnme-oTCdaQLhqfhDne2FIUTxDDv0_jCyPVXomyvuf-zRdmPvadcp0qscj_GviPHk-y9n36XVU8JPNUXwN8YCXXI3q3ow0tCldrTY/s1600/L1000622.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldDo_eG7TwtS1zQBFIDhA8vzTGiCGMrawUAdVSlwnme-oTCdaQLhqfhDne2FIUTxDDv0_jCyPVXomyvuf-zRdmPvadcp0qscj_GviPHk-y9n36XVU8JPNUXwN8YCXXI3q3ow0tCldrTY/s200/L1000622.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Interior of Walnut Truffle</td></tr>
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For the curious, here is our menu for the night, including the beverage pairings. Warning, there is at least one dish that you might not want revealed before dining, so click with caution.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vo4pDana8UE/T2zmCskgeoI/AAAAAAAAMjg/9-72_iTx9Kk/s1600/20120322+Atera.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-vo4pDana8UE/T2zmCskgeoI/AAAAAAAAMjg/9-72_iTx9Kk/s320/20120322+Atera.jpg" width="246" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Menu and Beverage Pairings</td></tr>
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I very much look forward to returning to Atera to see how the menu has evolved for another season. Chef Lightner spoke of yet more delights to come with summer's umami laden bounty and winter's roots. Plus I can only imagine that with time he will become even more familiar with locally foraged items and discover new treasures to shower upon his diners.Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com0tag:blogger.com,1999:blog-3939809355598070608.post-1879761946231406202012-02-20T19:46:00.003-05:002012-09-10T18:37:10.819-04:00MxMo LXIV: TIKI! - Gilligan's Ginger Swizzle + 2 bonus drinks<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-a8Nhj-oS82Q/T0Kh4ItECFI/AAAAAAAAL7o/L44-KWb8HOM/s1600/MxMo-Tiki-Logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="http://3.bp.blogspot.com/-a8Nhj-oS82Q/T0Kh4ItECFI/AAAAAAAAL7o/L44-KWb8HOM/s200/MxMo-Tiki-Logo.jpg" width="200" /></a></div>
It's Alliiiive!!! The blog that is. I've been quite derelict in updating recently, but what can I say, I've been busy, an 10 month old will do that to you. But I can always make time for <a href="http://mixologymonday.com/2012/02/03/mxmo-lxiv-february-20-2012-tiki/">Mixology Monday</a>. Or at the very least I can when they skip a couple months over the holidays. But it's back, and I'm back, just in time for the month of February. That's right, Feb, aka <a href="http://www.killingtime.com/Pegu/2012/02/01/it-begins-tiki-month-2012-2/">Tiki Month</a>! Our host this month is Doug Winship over at <a href="http://www.killingtime.com/Pegu/">The Pegu Blog</a>, and he's not surprisingly chosen <b>Tiki!</b> as <a href="http://www.killingtime.com/Pegu/2012/01/28/call-for-submissions-mxmo-lxiv-tiki/">this month's MxMo theme</a>. Says Doug:<br />
<blockquote class="tr_bq">
<span -family:="-family:" 13px="13px" font-size:="" georgia="georgia" left="left" ms="ms" new="" roman="roman" serif="serif" text-align:="" times="" trebuchet="">The Tiki scene, like classic cocktails in general, is reviving nicely these days. The lush, decadent marriage of tropical flavors and exotic kitsch carries us away to a better, less dreary place. Please join in and add your words, images, and offerings to the Tiki Gods on the 20th. Since Tiki is more than just the drinks, feel free to post on whatever Tiki subject floats your outrigger canoe...feel free to wax eloquent on aloha shirts, exotica music, decor, garnishes, food or whatever else moves you to enter the Tiki spirit!</span></blockquote>
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<span style="text-align: -webkit-auto;">To help get in the spirit, on Sat night I hit up <a href="http://www.pk-ny.com/">PKNY</a>, my favorite NYC tiki spot, for a couple drinks. (Doug, they made a great <a href="http://www.killingtime.com/Pegu/2012/02/20/mixology-monday-tiki-the-missionarys-downfall/">Missionary's Downfall</a>.) A tall frosty mug of tiki does have the magical power to whisk one away and forget the savages of winter for an evening, not that lady winter has been inclined to savage us much around these parts this year, thankfully enough. Perhaps someone distracted her with an <a href="http://www.kaiserpenguin.com/improved-chartreuse-swizzle/">Improved Chartreuse Swizzle</a> or two. Kudos to them!</span><br />
<span style="text-align: -webkit-auto;"><br /></span>
<span style="text-align: -webkit-auto;">UPDATE: Doug's got the <a href="http://www.killingtime.com/Pegu/2012/02/21/mixology-monday-roundup-tiki/">roundup post</a> of all this month's drinks up, go check 'em all out.</span><br />
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<span style="text-align: -webkit-auto;">Speaking of that drink, my submission this month uses its recipe as a jumping off point for my creation. Not only do I love Chartreuse, <a href="http://www.wordsmithingpantagruel.com/2011/04/mxmo-lvi-your-best-lumber-jill.html">but I've found that she plays well with ginger</a>, and I've enjoyed tinkering with my newish bottle of <a href="http://thekingsginger.com/">The King's Ginger</a>, a liqueur I prefer somewhat to Canton because I find King's Ginger to be a bit less candied and have more of the fresh ginger bite I so love. So I swapped in King's Ginger for Falernum (though I added <a href="http://okolemaluna.com/products-page/bitters/falernum-bitters">Falernum Bitters</a> and Tiki Bitters) and used the seasonal Meyer lemon instead of pineapple juice, upped the JWray ('cause why not?), and dubbed it the Gilligan's Ginger swizzle, which I thought was appropriately island-y. Oh, and in honor of our host, I garnished it with a <a href="http://www.killingtime.com/Pegu/2010/09/20/mxmo-lime-garnish/">tattooed lime</a> (as well as a plastic naked lady from my <a href="http://www.pk-ny.com/">PKNY</a> drink Sat night).</span><br />
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<blockquote>
<b>Gilligan's Ginger Swizzle</b>
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<ul>
<li>1 oz Green Chartreuse</li>
<li>1 oz King's Ginger Liqueur</li>
<li>¾ oz J. Wray & Nephew White Overproof Rum</li>
<li>¾ oz lime juice</li>
<li>¾ oz Meyer lemon juice (regular lemons work here also)</li>
<li>¼ oz Steen's cane syrup (or rich simple if you must, or even Grade B maple)</li>
<li>2 dashes <a href="http://okolemaluna.com/products-page/bitters/falernum-bitters" style="text-align: -webkit-auto;">B.G Reynold's Falernum Bitters</a></li>
<li>6 drops <a href="http://www.wordsmithingpantagruel.com/2011/05/amor-y-amargo-cocktails-and-bittermens.html">Bittermens ‘Elemakule Tiki Bitters</a></li>
</ul>
<i><a href="http://www.cocktailkingdom.com/product-p/oth_swizzlestx_0000_reg.htm">Swizzle</a></i> over plenty of crushed ice, garnish with <span style="text-align: -webkit-auto;">a </span><a href="http://www.killingtime.com/Pegu/2010/09/20/mxmo-lime-garnish/" style="text-align: -webkit-auto;">tattooed lime</a>, big ol' handful of spanked mint, straw, and whatever other fun tiki flair you've got.</blockquote>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_msqEfESgVxmo7_7cr5PPlw3VrcgqY5j0iuP8nLHCplpmBSb_yCL7mdbCQkDqf2qYVHB_RWRtPpz6TI-Xcp-kaOi0QI3OUyEuv5AfHWq177v1ubvyZxFZH47TmQ2Oc_IvfCbQxQAy-g/s1600/L1000028.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_msqEfESgVxmo7_7cr5PPlw3VrcgqY5j0iuP8nLHCplpmBSb_yCL7mdbCQkDqf2qYVHB_RWRtPpz6TI-Xcp-kaOi0QI3OUyEuv5AfHWq177v1ubvyZxFZH47TmQ2Oc_IvfCbQxQAy-g/s200/L1000028.jpg" width="112" /></a><br />
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She's got spice and herbs from the liqueurs and bitters, funk and heft from the JWray (though both liqueurs are hardly low proof themselves), brightness from the citrus, and a touch of extra depth and richness from the luscious cane syrup. Just like any proper tiki drink, she might down a bit too easy. But what else would you expect?<br />
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In the title I promised two bonus drinks, and since I've been derelict in my blogging duties I've got yet-to-be-posted cocktails in spades from which to pick. Since the theme is Tiki, I'll pick two that fit the bill that I created for <a href="http://www.kaiserpenguin.com/come-to-thursday-drink-night/">Thursday Drink Nights</a> various and sundry over the past months. (Hey, I said I've been too busy to blog, not that I was dead.)<br />
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First, here is another swizzle I made for <a href="https://twitter.com/#!/mixoloseum/statuses/77874008510562304">TDN Tall Drinks</a>:<br />
<blockquote class="tr_bq">
<b><a href="https://twitter.com/#!/mixoloseum/status/79027062941290496">Tornadiki</a></b><br />
<ul>
<li>1 oz Coruba Dark Rum</li>
<li>1 oz Banks Five Island Rum (sub Cruzan aged white)</li>
<li>1 oz Passionfruit Syrup</li>
<li>½ oz Lemon Hart 151</li>
<li>½ oz orgeat</li>
<li>½ oz falernum</li>
<li>¾ oz lemon</li>
<li>¾ oz lime</li>
<li>¼ oz absinthe</li>
<li>3 dashes <a href="http://www.wordsmithingpantagruel.com/2011/05/amor-y-amargo-cocktails-and-bittermens.html">Bittermens ‘Elemakule Tiki Bitters</a></li>
</ul>
<br />
<i><a href="http://www.cocktailkingdom.com/product-p/oth_swizzlestx_0000_reg.htm">Swizzle</a> over plenty of crushed ice, add straw and garnish with mint</i></blockquote>
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Get it? Tornadiki = Tornado + Tiki. And it's a swizzle. This guy's got the bones of a hurricane with the rums and passionfruit, plus a litany of other usual suspects in the tiki oveure.<br />
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And I've got one more for you, if I don't bang it out now it'll probably never happen. Although Frederic of <a href="http://cocktailvirgin.blogspot.com/">Cocktail Virgin/Slut</a> was kind enough to include it promptly in the <a href="http://www.mixoloseum.com/blog/2011/11/tdn-nuku-hiva-wrap-up-part-ii/">wrap up of the night</a>. This one I made for the curiously themed <a href="http://www.mixoloseum.com/blog/2011/11/tdn-nuku-hiva-announcement/">Nuku Hiva TDN</a>, for which we were asked:<br />
<blockquote class="tr_bq">
in honor of this darkly exotic mystery, the goal of the night is to create tiki drinks with at least one German ingredient! Bonus if you use fire!</blockquote>
So I used a german Kirsch and a Honey Liqueur, as well as three german bitters. And fire of course:<br />
<blockquote class="tr_bq">
<a href="https://twitter.com/#!/mixoloseum/statuses/132296974262222849"><b>Einbahnstraße</b></a> (<a href="https://twitter.com/#!/mixoloseum/statuses/132297149974188032">Einbahnstrasse</a>)<br />
<ul>
<li>1 oz e Coruba</li>
<li>1 oz Lemon Hart 151</li>
<li>1 oz Cruzan aged rum</li>
<li>1 oz Kirschwasser</li>
<li>1 oz Bärenjäger</li>
<li>1 oz Canton Ginger Liqueur</li>
<li>1 oz lemon</li>
<li>1 oz lime</li>
<li>1oz OJ</li>
<li>(scant) 1 oz cinnamon syrup</li>
<li>1 dash <a href="http://the-bitter-truth.com/bitter/">Bitter Truth</a> Orange Bitters</li>
<li>1 dash <a href="http://the-bitter-truth.com/bitter/">Bitter Truth</a> Creole Bitters</li>
<li>1 dash <a href="http://the-bitter-truth.com/bitter/">Bitter Truth</a> Aromatic Bitters</li>
</ul>
<i>Shake & strain over fresh ice into stoic tiki mug; add straw & garnish with lime shell filled with flaming LH 151</i></blockquote>
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I think the name translates from the German as something along the lines of "One way street", if you allow me a hefty amount of poetic license. And in fairness, you are probably better off splitting this with a friend, there's a lot in there, but I wanted to stick with the link between 1 oz of everything and the name. It's got a lot going on, but I thought it was not bad for something I threw together. At the risk of breaking the one way theme, it's pretty sweet with a full oz of cinnamon syrup, depending on how rich yours is, but it needed some; just go easy on it unless sweet is your thing.</div>
Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com3tag:blogger.com,1999:blog-3939809355598070608.post-13818409232729838662011-12-09T18:06:00.001-05:002011-12-09T19:55:04.978-05:00Verified Current Where to buy Nick&Nora Cocktail GlassesI now have a <a href="http://www.tabletopstyle.com/Nick-Nora-Glass-p/4854r351.htm">verified current online source for the classic Nick & Nora Cocktail Glass</a>! (Verified by ordering a half dozen which arrived yesterday.)<br />
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I apologize for leading you astray in my recent post on <a href="http://www.wordsmithingpantagruel.com/2011/09/where-to-buy-nick-cocktail-glasses.html">where to buy Nick and Nora cocktail glasses</a>, which turned out to lead only to a defunct dead end, but my mistake was not for naught. Indeed, on that post, the <a href="http://www.wordsmithingpantagruel.com/2011/09/where-to-buy-nick-cocktail-glasses.html?showComment=1322695430002#c6777436077679031429">eminently helpful commenter Rick directed me</a> to <a href="http://www.tabletopstyle.com/Classic-Cocktail-Glasses-s/212.htm">Tabletop Style</a>, which <a href="http://www.tabletopstyle.com/Nick-Nora-Glass-p/4854r351.htm">sells the lovely glasses</a>, which are, as Rick observes, "reasonably priced at $6.25 each...very sturdy and cleanly made." I would concur with that sentiment. I daresay they are even finer than the Nick and Nora Martini glasses I purchased a few years back I was originally trying to lead you to, being both more sturdy and more elegant. (You can see my <a href="http://www.wordsmithingpantagruel.com/2011/09/where-to-buy-nick-cocktail-glasses.html">previous post</a> for more info on my search for the elusive glasses.)<br />
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<a href="http://2.bp.blogspot.com/-GgpKH1NaHa4/TuKXT8mCs3I/AAAAAAAALT4/OZh7XRXwdTo/s1600/1311781928+%2528dragged%2529+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-GgpKH1NaHa4/TuKXT8mCs3I/AAAAAAAALT4/OZh7XRXwdTo/s200/1311781928+%2528dragged%2529+1.jpg" width="154" /></a></div>
These Nick&Nora cocktail glasses are part of <a href="http://www.minners.com/Glassware.html">Minners</a> Classic Cocktails line, made by Steelite International. I don't know much about the history, but I gather that it is a fairly new line of glassware which has cropped up due to the recent cocktail revival. <a href="http://www.steelite.com/static/categoryImages/1311781928.pdf">This pdf from Steelite.com</a> (created 6/2/2011), indicates the Minners Classic Cocktails line as a new product. It's not just the Nick and Nora glass that is worthwhile, the <a href="http://www.tabletopstyle.com/Classic-Cocktail-Glasses-s/212.htm">Paris Coupe Champagne and Martini Saucer</a> are pretty cool as well, I picked up a couple of those with my order. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UC5ilZtEJzBOqV1EwFliFe7azjOAbp6jIA_UIBSR352kXsj-peeqY3J7E9v3ScHgG5OcfRfVZj3DfUjZ50JcLqGKrhl5d5tJh2x6wpHsH2JwKU0p0NnYWV_7lUvrpcm1TUtm5fOUl0c/s1600/1311781928+%2528dragged%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UC5ilZtEJzBOqV1EwFliFe7azjOAbp6jIA_UIBSR352kXsj-peeqY3J7E9v3ScHgG5OcfRfVZj3DfUjZ50JcLqGKrhl5d5tJh2x6wpHsH2JwKU0p0NnYWV_7lUvrpcm1TUtm5fOUl0c/s200/1311781928+%2528dragged%2529.jpg" width="154" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(These two images are shots from steelite's pdf.)</td></tr>
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They call the Nick & Nora glass 6 oz, and you can maybe fit a full 6 oz pouring right up to the rim and counting the meniscus, but I'd say 5 oz pretty much fills her, and 4 oz is a comfortable pour, looking neither generous nor stingy. Note this observation is a good thing, not a knock; who wants a 6 oz martini? If you, either you are drinking it too fast or you like warm booze. In short, it's a good fit for a proper cocktail. To compare it to the other version I have, that appears to be no longer in production, they are pretty much the same size, but the Steelite glass is thicker and has a much more gently sloping neck.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJd0Fhg-W37YRPv3ypx5HuhY47bGUCr7XDvcaf_1dvg8AoKBfCV3zNjMl6FBHTgkA9oc70-bYJGfwceXHW02_0TAbkV8JkYYJgNrq6C8nHK8QVVyYa4bH6fjGP8zC1uXaSkyw5pgvOV4o/s1600/DSC06246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJd0Fhg-W37YRPv3ypx5HuhY47bGUCr7XDvcaf_1dvg8AoKBfCV3zNjMl6FBHTgkA9oc70-bYJGfwceXHW02_0TAbkV8JkYYJgNrq6C8nHK8QVVyYa4bH6fjGP8zC1uXaSkyw5pgvOV4o/s320/DSC06246.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steelite Minners on left, old one of unknown origin on right.</td></tr>
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<a href="http://www.peguclub.com/">The Pegu Club</a> in NYC, as <a href="http://www.wordsmithingpantagruel.com/2011/10/no-leads-on-nick-glass-from-pegu-club.html">I observed in this post</a>, in the past used the same apparently defunct glass I had, but have switched to a new glass. I can't be sure, but if I had to hazard a guess, I'd bet that their current glasses are in fact from Steelite. Here's a quick pic I took in October, what do you think, same glass?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN4DYLkw1YEeBDetZQZU_QNYgjWdJfB6h7bOID5ZSVv2umPPX1XG8IIbIhxWbtHUyTM6NzayPcN7OwRf7A3yMLg9T7x-kXNFuDpb1bYr9OmO9LWmMS_VZVjLJzCybaoek3KfNL4tsoBo/s1600/Photo+Oct+25%252C+5+35+23+PM.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN4DYLkw1YEeBDetZQZU_QNYgjWdJfB6h7bOID5ZSVv2umPPX1XG8IIbIhxWbtHUyTM6NzayPcN7OwRf7A3yMLg9T7x-kXNFuDpb1bYr9OmO9LWmMS_VZVjLJzCybaoek3KfNL4tsoBo/s320/Photo+Oct+25%252C+5+35+23+PM.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nick&Nora in recent use at Pegu Club, NYC</td></tr>
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One difference between Pegu's Nick and Nora Glass and the ones I received is that mine came branded with markings on the base, one "MCC" stamp and "RONA" opposite:<br />
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I assume "MCC" is for Minners Classis Cocktail, and as for Rona, from the <a href="http://www.steelite.com/static/categoryImages/1311781928.pdf">Steelite pdf</a>:<br />
<blockquote class="tr_bq">
Established over 100 years ago, Rona still retains its historical links with the village in which it was founded. A century later Rona is recognized as one of the worlds leading manufacturers of non-lead crystal stemware.</blockquote>
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But those don't bother me, and I imagine Pegu just special orders without the markings for their service. Anyway, they are fun glasses, and an interesting glass just adds that little special touch to the cocktail experience. You might think I'm crazy for going on this long about a glass, but let's be honest, if you've read this far your probably just as touched in the same way. I searched long and hard to find them, which makes getting them in my hot little hand all the more satisfying. Hope this helps expedite your search. And if nothing else, they'd make a great gift this holiday season for that cocktail obsessed friend of yours.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-F5cfdIXVBjg/TuKXTHaPstI/AAAAAAAALTw/EtwsvqwHtto/s1600/4854R351-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-F5cfdIXVBjg/TuKXTHaPstI/AAAAAAAALTw/EtwsvqwHtto/s320/4854R351-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From <a href="http://www.tabletopstyle.com/Nick-Nora-Glass-p/4854r351.htm">http://www.tabletopstyle.com/Nick-Nora-Glass-p/4854r351.htm</a>, order me there.</td></tr>
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<a href="http://2.bp.blogspot.com/-zuBU0HgkYwE/TuKXG969nvI/AAAAAAAALTQ/fL6kSknKIhc/s1600/DSC06218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="106" src="http://2.bp.blogspot.com/-zuBU0HgkYwE/TuKXG969nvI/AAAAAAAALTQ/fL6kSknKIhc/s200/DSC06218.JPG" width="200" /></a></div>Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com18tag:blogger.com,1999:blog-3939809355598070608.post-81524840923803646812011-11-21T13:57:00.001-05:002011-11-24T13:19:55.018-05:00MxMo LXIII: Retro Redemption - Sloe Comfortable Shag Up Against the Wall<img alt="" border="0" id="BLOGGER_PHOTO_ID_5345455784206208738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25JpaUQ1JcBqN-llxCqeeS3InRcnU3awsEkE3EaWNxPperxNx2Epr00iGckjDRY5O6s2imlSMwa9Dq1KnqIwI5StbJd41mokAl115BvajWTZ-_S0NZN7QjKqBVmduVfbpZPgF1lydkXA/s200/mxmologo.gif" style="cursor: pointer; float: left; height: 57px; margin: 0pt 10px 10px 0pt; width: 121px;" />This month's <a href="http://mixologymonday.com/2011/11/16/mxmo-lxiii-retro-redemption/">Mixology Monday</a> "reminds me of the heady days of Sputnik and Yuri Gagarin when the world trembled at the sound of our rockets." Ok, well maybe not that far back, as that was well before my time, but at least it does hark back to the days of <a href="http://www.imdb.com/title/tt0099810/quotes?qt0458301">The Hunt for Red October</a>, ie the 90s, also known as my college years. The theme for this month comes from Jacob Grier, scribe of the <a href="http://www.jacobgrier.com/blog/">Liquidity Preference</a> blog. He this month calls upon us to offer "<a href="http://www.jacobgrier.com/blog/archives/4902.html">Retro Redemption!</a>" As Jacob puts it:<br />
<blockquote>
Contemporary cocktail enthusiasts take pride in resurrecting
forgotten cocktails of the past — unless “the past” refers to the 50s,
60s, 70s, 80s, or 90s. We sometimes refer to these decades as the Dark
Ages of Mixology, eras not yet recovered from the violence Prohibition
and a World War inflicted on American cocktail culture. The classic
Martini, a flavorful blend of gin and vermouth, had morphed into a glass
of cold, diluted vodka. Other drinks were just too sweet, too fruity,
too big, too silly...the theme of this month’s Mixology Monday is Retro
Redemption! Your task is to revive a drink from mixology’s lost decades.
Perhaps you feel one of these drinks has a bad rap; tell us why it
deserves another shot. Or maybe the original concoction just needs a
little help from contemporary ingredients and techniques to make it in
the big leagues. If so, tell us how to update it.</blockquote>
At the risk of being a bit liberal with the parameters of the theme I've decided to tackle a drink that for me epitomizes in some way the <strike>cocktails</strike>
drinks I was introduced to in college. At that time I was utterly
unaware of what a proper cocktail was. I had heard of the martini of
course, but that was about it. And even the venerable odd martini I came across in those days was at best, as Jacob observes, diluted vodka. At worst it was stale vermouth and worse gin. But still I look back with much fondness at the weekly Happy Hours every Friday that our dorm at MIT set up. They were tons of fun, a full bar tended by 2 or 3 volunteer bartenders slinging drinks in a fast and furious fashion, open to one and all, in the dorm lobby in full view through pane glass windows to all passersby. (Granted there was an unfortunate incident at another living group that shut down all the fun towards the end of my tenure, but at our dorm we watched out for each other and made sure everything remained well under control. I remain a staunch believer in the relative safety in college of partying out in the open, as opposed to the dangers of being hidden behind closed doors. Especially when more experienced upperclassmen are around to keep a vigilant eye on things. But that is a rant for another day.) Proper cocktails they were not; it was more Rum&Coke, Whisky|Amaretto|Midori Sours (by way of 2 gallon jugs of sour concentrate), Mudslides, Grasshoppers (or his cousin the Girl Scout Cookie with White Crème de menthe and dark Crème de Cacao, vs Green and White)...you get the picture. We could even get fancy with an Alabama Slammer or Tequila Sunrise...which brings me to the Sloe Comfortable Screw Up Against the Wall.<br />
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Bear in mind I have so far composed this post without actually trying the drink for the first time in well over a decade. So let's see what happens. I figure that at very least the Plymouth Sloe Gin that became available a couple years back has got to be way better than whatever fake stuff we were slinging back then. Before I begin, I will make one small twist and substitute Gin for the requisite vodka, because what drink is not made better with gin instead of vodka? Of course that tweak necessitates a tweak of the name as well, thus "Shag" instead of "Screw".<br />
<blockquote class="tr_bq">
<b>Sloe Comfortable Shag Up Against the Wall</b><br />
<ul>
<li>1½ oz <a href="http://bulldoggin.com/">Bulldog London Dry Gin</a></li>
<li>1½ oz Plymouth Sloe Gin</li>
<li>½ oz Southern Comfort</li>
<li>2 oz Orange Juice (fresh squeezed of course)</li>
<li>generous float Galliano</li>
</ul>
<i>Shake and dump; garnish with orange slice and cherry</i></blockquote>
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Yeah, so I couldn't find a cherry, sorry. The key here is to minimize the SoCo, because, well, because as it turns out SoCo's taste is very...er...let's call it distinctive. That's not to say it's entirely <i>bad</i>. It tastes of college. In that sense, causing memories of my college years to rush headlong back to the forefront of my mind, it is not so unpleasant. But suffice it to say that I would not choose it as an ingredient in my house signature cocktail. I tried several different formulations of these ingredients, but the recipe is surprisingly robust. They mostly taste the same. I even tried an up version light on the OJ. Frankly, as long as you maintain a light hand with the SoCo, it's not bad, if a bit boring, though the Galliano helps in the interesting department. Had I more time, I might give it a go with a peach infused bourbon, or whisky and a proper peach <span class="st">liqueur, but I think that losing the Southern Comfort would deprive the drink of its soul, such as it is.</span><br />
<span class="st">In summary, I hardly succeeded in proving the worth of this drink as a proper cocktail, yet value it does retain. It's redemption, for me, lies in its ability to uniquely recall fond memories of yore, which I deem valuable in its own right. So I'll leave you with those thoughts. And I'm going to go make myself a sazerac. </span><br />
<span class="st"><br /></span><br />
<span class="st">UPDATE: Jacob's roundup post is up, <a href="http://www.jacobgrier.com/blog/archives/5031.html">head over there</a> to check out all the entries for this month.</span>Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com1tag:blogger.com,1999:blog-3939809355598070608.post-916535509790029992011-10-26T19:27:00.001-04:002011-10-26T19:27:33.121-04:00No leads on Nick&Nora glass from Pegu ClubI <a href="http://www.wordsmithingpantagruel.com/2011/09/where-to-buy-nick-cocktail-glasses.html">previously blogged that I thought I had a source</a> from which to buy Nick and Nora cocktail glasses, but it turned out I was wrong and my info was outdated and no longer useful. I'm still trying to track them down though, but I hit another dead end. I had no luck at Pegu Club; I was there last night and asked the bartender, but he didn't know where the bar got the glasses or who made them, though he speculated that they were made specially for the bar. So I got no leads on where to buy the Nick & Nora glass, but the drinks were still good.<br />
Of possible interest however is that the glasses they have now are different than the ones I have, though they used to be the same. The ones they have now are a bit thicker and heavier, and the transition where the stem meets the bowl is now a gradual slope as opposed to a sharper angle.<br />
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Here is a shot of their current Nick&Nora glass:
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This video shows the glasses I have being used at Pegu Club in 2008, with Audrey Saunders and David Wondrich talking about Pegu Club's Fitty Fitty cocktail.<object height="270" width="480"><param name="movie" value="http://www.cbs.com/e/1npeULWTW19iR222Vj1W_XG3DiE7KYZW/chow/1/" />
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I wonder if they switched because the thicker glass on these makes them less fragile, or if mine are no longer made. (Or of course they might just like the new ones more).<br />
<br />
Funnily enough, I was drinking a Fitty-Fitty at the bar at Pegu club, and David Wondrich himself was sitting at the bar with Joe Fee of <a href="http://www.feebrothers.com/">Fee Brothers</a>. In fact, they were the only others sitting at the bar with me for a bit until others filed in and my friends joined me a few minutes later. I thought that was a notable coincidence. In any case, the quest continues...Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com3tag:blogger.com,1999:blog-3939809355598070608.post-33612339561220148412011-10-23T23:37:00.000-04:002012-09-10T18:29:50.263-04:00Morning Drinks:MxMo LXII - Blood Infusion, Corpse Embalmer & On Yer Face<img alt="" border="0" id="BLOGGER_PHOTO_ID_5345455784206208738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25JpaUQ1JcBqN-llxCqeeS3InRcnU3awsEkE3EaWNxPperxNx2Epr00iGckjDRY5O6s2imlSMwa9Dq1KnqIwI5StbJd41mokAl115BvajWTZ-_S0NZN7QjKqBVmduVfbpZPgF1lydkXA/s200/mxmologo.gif" style="cursor: pointer; float: left; height: 57px; margin: 0pt 10px 10px 0pt; width: 121px;" />This month's <a href="http://mixologymonday.com/2011/10/17/mxmo-lxii-morning-drinks-october-24/">Mixology Monday</a> theme is <a href="http://cocktailenthusiast.com/2011/10/12/mixology-monday-announcement-morning-drinks/">"Morning Drinks"</a>, brought to us by Kevin from <a href="http://cocktailenthusiast.com/">Cocktail Enthusiast</a>. Booze for breakfast? You betcha'. As Kevin puts it:<br />
<blockquote>
The theme is “<b>morning drinks</b>.” Breakfast cocktails
were the norm in the nineteenth century, when cocktails were a common
beginning to one’s day. The drink’s purpose was to help the imbiber
recover from the past night’s indiscretions and to steel their resolve
for the coming day. We’re all familiar with bloody marys, mimosas and bellinis, but what else constitutes a breakfast drink? We’re looking for <a href="http://cocktailenthusiast.com/2009/09/14/corpse-reviver-2/">corpse revivers</a>,
eye openers and hair of the dog – drinks that jump start your morning,
absolve the prior night’s sins or just taste really good with eggs and
bacon. Maybe you like to fortify breakfast smoothies with gin. Or perhaps
you’ve concocted an alcoholic sangrita that pairs nicely with migas.
Regardless, let’s see some morning cocktails...Be as creative as you want, utilizing common breakfast
ingredients like orange juice and coffee, or branching out with
bacon-infused spirits, eggs or stomach-settling bitters.</blockquote>
Well, although it seems like a good time for it, I already used bacon-infused bourbon, maple syrup, cereal-infused milk, and a whole egg in my <a href="http://www.wordsmithingpantagruel.com/2009/09/mxmo-dairy-any-hour-sour-breakfast-of.html">Breakfast of Champions</a> cocktail back for the Dairy MxMo, so let's see what else I got. I do like the Corpse Reviver. And you know I like stomach-settling bitters, so I think now is the ideal situation to revisit a riff on the Corpse Reviver #2 I have played with before, where I added dashes of Peychaud's bitters in lieu of the absinthe. But what if we step it up a notch and add a full measure of Peychaud's instead of a couple dashes? I'll tell you what happens: we end up in a happy place.<br />
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<a href="http://1.bp.blogspot.com/-CE4Gj_KdaUg/TqGTOsIgM2I/AAAAAAAAK8Q/uRm0AVlj9Pg/s1600/DSC05937+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-CE4Gj_KdaUg/TqGTOsIgM2I/AAAAAAAAK8Q/uRm0AVlj9Pg/s320/DSC05937+-+Version+2.jpg" width="274" /></a></div>
<blockquote>
<b>Blood Infusion</b><br />
<ul>
<li>¾ oz Peychaud's Bitters</li>
<li>¾ oz <a href="http://bulldoggin.com/">Bulldog London Dry Gin</a> </li>
<li>¾ oz Cocchi Americano (sub Lillet)</li>
<li>¾ oz Solerno Blood Orange Liqueur (sub Cointreau, but won't be quite as bright)</li>
<li>¾ oz lemon</li>
</ul>
<i>Shake& double strain into chilled coupe glass</i></blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_4xAelGSnbgUrXlLRTP414mmws82cFfZMLL9bDCrVRzUc-7XT2jJ-EFOgJlPR4eKS5cOCX0_PrsaeGIj7ewX5EPRVRycj0B-ao4ulwd_3fMznRAJ8R-cSvAJo4MSduhjIBs5CATcU3c/s1600/DSC01675.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_4xAelGSnbgUrXlLRTP414mmws82cFfZMLL9bDCrVRzUc-7XT2jJ-EFOgJlPR4eKS5cOCX0_PrsaeGIj7ewX5EPRVRycj0B-ao4ulwd_3fMznRAJ8R-cSvAJo4MSduhjIBs5CATcU3c/s200/DSC01675.JPG" width="152" /></a></div>
So we basically have the equal parts Corpse Reviver #2 recipe, but instead of a dash or rinse of absinthe I've added as much Peychaud's bitters as every other ingredient. I also subbed Cocchi for Lillet, because, well, because I like Cocchi. And I switched out Cointreau for Solerno, because, well, again because I like it, but also because it makes the name even more apt. And as a bonus, I actually think it works a bit better than Cointreau here, as Solerno's flavor is a bit brighter than Cointreau and makes for a marginally lighter drink. Plus it has a pretty bottle, what's not to love? It can be a bit hard to find, so Cointreau works fine if that's what you have. I dubbed the drink <i>Blood Infusion </i>due to the deep red hue from the Peychaud's, the blood orange in the Solerno, as well as to reference the Corpse Reviver upon which it is based. Don't be afraid of the slug of Peychaud's, this drink is nice and refreshing and goes down if anything a bit too easy.<br />
<br />
A variation for those who prefer a slightly fruitier and less tart drink, or just for those who need their orange juice fix in the morning, you can try this tweak and sub oj for half of the lemon juice: <br />
<blockquote>
<b>Blood Infusion (Type O+) </b><br />
<ul>
<li>1 oz Peychaud's Bitters<br />
</li>
<li>1 oz <a href="http://bulldoggin.com/">Bulldog London Dry Gin</a> <br />
</li>
<li>1 oz Cocchi Americano (sub Lillet)<br />
</li>
<li>1 oz Solerno Blood Orange Liqueur (sub Cointreau, but won't be quite as bright)<br />
</li>
<li>½ oz lemon</li>
<li>½ oz orange juice<br />
</li>
</ul>
<i>Shake& double strain into chilled coupe glass</i></blockquote>
n.b. this is the same equal portion recipe as before, I just bumped everything up to a full oz because it's easier to pour ½ oz of the juices than 3/8 oz. I'm sure you can figure out what to do with any extra. Note also I used the larger pour for the above photo and put the leftover as a sidecar in the mini carafe (<span class="description" style="font-family: Arial; font-size: x-small;"><a href="http://www.webstaurantstore.com/libbey-718-3-oz-glass-cocktail-decanter-bud-vase/999718.html">Libbey 718 3 oz. cocktail decanter</a>)</span>.<br />
<br />
Don't put that bottle of Peychaud's away yet, there's more to come. Is the <i>Blood Infusion</i> too girly for you? Is shaking a drink a bit more than you can handle this morning? Then give this next one a try. Since using a just <a href="http://www.wordsmithingpantagruel.com/search/label/touchofcitrus">touch of citrus</a> in bitters heavy cocktails is a technique I've <a href="http://www.wordsmithingpantagruel.com/2011/10/touch-of-citrus-in-stirred-cocktails.html">recently become enamored with</a>, let's do another take on a Peychaud's kicked up Corpse Reviver.<br />
<blockquote>
<b>Corpse Embalmer</b><br />
<ul>
<li>1 oz Peychaud's Bitters</li>
<li>1 oz <a href="http://bulldoggin.com/">Bulldog London Dry Gin</a></li>
<li>1 oz Cointreau</li>
<li>½ oz Lillet</li>
<li>Lemon twist w/ a bit of flesh</li>
</ul>
<i>Express oil & squeeze drops of juice (~tsp or less) from Lemon piece; Build in DOF over large rock & use lemon twist as garnish</i> </blockquote>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFD9nNBV4f8jc3tc80vXx8zvuJ4MSQrQ-Pb7Gebs3a49YvkbBi_76bgNVV7qgoG0UN3Bo0DoV3A-WcLa1Wrnz_S8Qye68BfYDtaGKyq5AIxFIx8boCNO6Q7SRjQIUn551TNYwncUP0HQ/s1600/DSC05951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFD9nNBV4f8jc3tc80vXx8zvuJ4MSQrQ-Pb7Gebs3a49YvkbBi_76bgNVV7qgoG0UN3Bo0DoV3A-WcLa1Wrnz_S8Qye68BfYDtaGKyq5AIxFIx8boCNO6Q7SRjQIUn551TNYwncUP0HQ/s320/DSC05951.jpg" width="240" /></a></div>
This drink presents with a lemon aroma from the expressed oils, and upon the sip you are met with the Cointreau's orange flavors, bolstered by the similar notes from the Lillet. The drink finishes with tones of cherry from the Peychaud's with a slightly lingering bitterness. It is not at all harsh, although the bitterness does grow with each sip as the bitter compounds coat your tongue. If the embalmer does not revive you, at the very least it should preserve you.<br />
<br />
But I'm not done yet. It is morning, right? Gotta have some egg; after all, breakfast is the most important meal of the day. <b> </b><br />
<blockquote>
<b>On Yer Face</b><br />
<ul>
<li>¾ oz Peychaud's Bitters</li>
<li>¾ oz <a href="http://bulldoggin.com/">Bulldog London Dry Gin</a> </li>
<li>¾ oz Cointreau</li>
<li>¾ oz lemon</li>
<li>½ oz simple syrup (1:1)</li>
<li>1 oz egg white</li>
<li>few drops Regan's Orange Bitters No. 6 to top</li>
<li>few drops <a href="http://www.cocktailkingdom.com/default.asp">Cocktail Kingdom</a> <a href="http://www.cocktailkingdom.com/product-p/btr_cktlkingxx_0148_wrm.htm">Wormword Bitters</a> to top</li>
</ul>
<i>Dry shake, shake& double strain into stemmed glass, top foam with a few drops each of orange and wormwood bitters</i> </blockquote>
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This one is just downright refreshing. The wormwood and orange aromas beckon you to sip, whereupon you will experience all the flavors of the above <i>Corpse Embalmer</i>, though the egg both tempers and bridges the different flavors so they meld and can be tasted all at once, rather than separately first on the sip and later on the finish. Despite it's hot pink coloring, just think of this as a man's mimosa alternative for brunch. Although you should not be brunching, you should be watching football.<br />
<br />
There you go, three very different Corpse Reviver derivatives, each with a big slug of Peychaud's bitters to settle your stomach on a rough day upon waking. Top o' the morning to you; enjoy. Now I've got to go to the store, as I'm out of Peychaud's.<br />
<br />
UPDATE: Kevin's <a href="http://cocktailenthusiast.com/2011/10/26/mixology-monday-morning-drinks-roundup/">roundup post is up</a>, head over there to check out all of this month's morning drinks. <br />
<br />Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com1tag:blogger.com,1999:blog-3939809355598070608.post-12923032298427949662011-10-21T13:11:00.000-04:002011-10-23T18:06:32.332-04:00Parched RoseOn Thursday a few weeks back the <a href="http://www.mixoloseum.com/blog/">Mixoloseum</a> hosted <a href="http://www.mixoloseum.com/blog/2011/09/tdn-in-with-bacchus-wrap-up/">TDN: In With Bacchus</a> in honor of Scott from the <a href="http://www.inwithbacchus.com/">In With Bacchus</a> blog.I think he mostly got the honor because he offered prizes, but other than that, it was a wide open theme. I wanted to play around with my bottle of Suze, so I threw this luittle number together.<br />
<blockquote>
<a href="http://twitter.com/#%21/mixoloseum/statuses/114551882478919681"><b>Parched Rose</b></a><br />
<ul>
<li>1 oz mezcal (Chichicapa)</li>
<li>1 oz Suze </li>
<li>1 oz Fino Sherry</li>
<li>¼ oz Maraschino</li>
<li>¾ oz lemon</li>
<li>1 dash Bittermens Xocolatl Mole bitters</li>
<li>1 dash Boker's bitters</li>
</ul>
<i>shake&Strain into chilled cocktail glass, garnish with rosemary sprig</i></blockquote>
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<a href="http://3.bp.blogspot.com/-Ufs8RHgqSoo/TqGcEPgxgWI/AAAAAAAAK8c/Rb9NuJWgTw4/s1600/DSC01791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://3.bp.blogspot.com/-Ufs8RHgqSoo/TqGcEPgxgWI/AAAAAAAAK8c/Rb9NuJWgTw4/s320/DSC01791.JPG" width="320" /></a></div>
The garnish was the biggest contributor to the drink's aroma, and I think went well with the vegetal notes from the mezcal. The mezcal also contributed its smoke of course. Between the lemon and the sherry, the drink was actually quite dry, and because of the dryness and the aroma, Parched Rose was the first name that popped into my head, and I needed one on short notice to submit it for TDN.Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com0tag:blogger.com,1999:blog-3939809355598070608.post-72988353785812756302011-10-11T19:40:00.000-04:002012-03-11T19:45:53.804-04:00Touch of citrus in stirred cocktails - Fernet Me Not & Mai 'Ti (+aside re salt)I have to admit, I've recently become mildly obsessed with cocktails that use just a touch of citrus and are stirred rather than shaken. I think I was first led down this path by <a href="http://rumdood.com/">Rumdood</a>'s post on <a href="http://rumdood.com/2011/07/14/ti-punch/">'Ti punch</a>, a deceptively simple and delicious cocktail that tilts a daiquiri's proportions to let the rum (or Rhum Agricole to be precise) take and hold center stage. I still can't believe I had not tried that drink until I saw his post, but it has quickly become a staple.<br />
<br />
When I say a touch of citrus, I'm referring to drinks which contain at most around ¼ oz total of citrus juices, but could use half that, perhaps only a teaspoon, or even just a few drops. Just enough to offset a bit of sweetness or brighten up a drink's flavor profile. (Not to mention part of the beauty of these drinks is how simple they can be to make, with less equipment to clean up later. Glass, ice, maybe a spoon, done.)<br />
<br />
I was led further down this particular rabbit hole after sampling a couple drinks from the excellent book <i><a href="http://betacocktails.com/">beta cocktails</a></i>, which I first read about via Robert Simonson's blog <a href="http://offthepresses.blogspot.com/2011/08/beta-cocktails_29.html">Off the Presses</a>. There he describes amari and bitters heavy cocktails, including the book's <a href="http://betacocktails.com/archives/544">Campari Martini</a>, composed of just Campari, salt, and an orange twist. It should be obvious how amari, bitters and salt led me to immediately buy the book (<a href="http://betacocktails.com/archives/668">info here</a>, or <a href="http://www.blurb.com/books/2284252">store here</a>.) For a sneak peek, check out the 2 oz of Peychaud's in the <a href="http://betacocktails.com/archives/159">Gunshop Fizz</a> or the fantastic <a href="http://looka.gumbopages.com/2009/07/29/the-angostura-sour/">Angostura Sour</a>, or a few more from <a href="http://cocktailvirgin.blogspot.com/2011/10/ashtray-heart.html">Cocktail</a> <a href="http://cocktailvirgin.blogspot.com/2011/09/black-cat.html"><strike>Virgin</strike></a> <a href="http://cocktailvirgin.blogspot.com/2011/09/good-things-come.html">Slut</a>. Then go buy the book.<br />
<blockquote>
As an aside, I have been meaning to do a post on salt in cocktails but never got around to it, but do read the post by Maks on the <a href="http://betacocktails.com/archives/544">Campari Martini : Salt</a>, for he did a better job than I ever would have. I've been <a href="http://www.wordsmithingpantagruel.com/search/label/i%3Asalt">occasionally adding salt</a> to cocktails since <a href="http://www.wordsmithingpantagruel.com/2009/12/southern-belle.html">at least</a> 2009 after I learned the trick from <a href="http://www.cookingissues.com/">Dave Arnold</a> at a FCI <a href="http://www.wordsmithingpantagruel.com/2009/11/fci-holiday-cocktail-class.html">holiday cocktail class</a> I attended, though my usages were limited to drinks containing more citrus and not as ballsy (or illuminating) as the Campari trick. But suffice it to say a pinch of salt can do wonders for a cocktail. You can also refer to Alton Brown's "<a href="http://www.goodeatsfanpage.com/Season13/salty_desserts/salty_sweet_trans.htm">Ballad of Salty and Sweet</a>" if you need more convincing. </blockquote>
Ok, enough commentary, on to some drinks. Last week theme for TDN was "Rick Stutz Dance Party", check out the <a href="http://www.mixoloseum.com/blog/2011/10/tdn-rick-stutz-dance-party-wrap-up/">Mixoloseum wrap up</a> for an explanation and some of the night's drink's. In trying to come up with a drink using Rick's favorite ingredients, <a href="http://www.kaiserpenguin.com/fernet-old-fashioned/">Fernet was the obvious choice</a>. With that in mind, and having recently enjoyed <i>beta cocktails</i>' Bitter Giuseppe which uses a slug of Cynar and "11-15 drops of lemon juice", I set to work. While in Buenos Aries, I had liked the pairing of <a href="http://www.wordsmithingpantagruel.com/2010/01/frere-johnnie.html">Fernet with tonic and Orange Juice</a> so I went with a touch of orange juice with the expressed oil and orange bitters. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wRC1Av6oGhQ/To4sw_TCFPI/AAAAAAAAK7o/mY7pQ6i62kA/s1600/DSC01844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-wRC1Av6oGhQ/To4sw_TCFPI/AAAAAAAAK7o/mY7pQ6i62kA/s320/DSC01844.jpg" width="240" /></a></div>
<blockquote>
<b><a href="http://twitter.com/#%21/mixoloseum/statuses/122145532109008897">Fernet</a> <a href="http://twitter.com/#%21/mixoloseum/statuses/122145748753203200">Me Not</a></b>
<br />
<ul>
<li>1½ oz Fernet Branca</li>
<li>½ oz Bourbon (Bulleit)</li>
<li>½ oz Carpano Antica Formula Vermouth</li>
<li>2 dashes Angostura bitters</li>
<li>1 dash Regan's Orange bitters #6</li>
<li>Orange twist w/ a bit of flesh</li>
</ul>
<i>Express oil & squeeze juice (~tsp or less) from Orange piece; Build in DOF over large rock & use orange twist as garnish</i></blockquote>
I threw in some Bourbon just to smooth out and lengthen the drink and to help tame the Fernet somewhat, but it's still all about the Fernet; the bourbon is hard to pick out but that is by design. Frederic astutely <a href="http://www.mixoloseum.com/blog/2011/10/tdn-rick-stutz-dance-party-wrap-up/">compared</a> it to an "inverse <a href="http://www.cocktaildb.com/recipe_detail?id=766">Fanciulli Cocktail</a> with orange notes", which I had to look up, but in this case the drink was based on beta's Bitter Giuseppe.<br />
<br />
My second drink would perhaps have been better suited for a <a href="http://rumdood.com/">Rumdood</a> themed TDN, but I had beta's inspiration and a touch of citrus on my mind, so I made this mash up of a <a href="http://rumdood.com/2009/01/26/a-month-of-mai-tais/">Mai tai</a>, <a href="http://rumdood.com/2011/07/14/ti-punch/">'Ti punch</a>, and the <a href="http://looka.gumbopages.com/2009/07/29/the-art-of-choke/">Art of Choke</a> from <i>beta cocktails.</i> The Art of Choke is cocktail by Kyle Davidson from The Violet Hour in Chicago, another Cynar cocktail; a cocktail which beta's authors call "a brand new cocktail template." Starting from that template, I kept the Chartreuse and mint, but to capture the spirit of the Mai Tai I subbed Amaro Montenegro for Cynar, orgeat for demerara, and two aged rums for white rum, then played with the proportions and added angostura for the hell of it (perhaps because Cynar is far more bitter than Montenegro?) My thinking was that the Montenegro's orange notes would stand in well for the orange from the Mai Tai's Creole Shrubb. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0tlpGzGiPZ2MEmEAjXx0oJSMx5HfLFXaztGzxTJ2Z8yuyEccrqDJpn6R4uJD4RUZlBzUaUjdpRhckq_Hlb7QY5xlr0-IVRoYDbum0Wdj9q-JRFizIgjda2xfNriva9ut8BPrz4bKXb4/s1600/Photo+Oct+06%252C+11+34+28+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0tlpGzGiPZ2MEmEAjXx0oJSMx5HfLFXaztGzxTJ2Z8yuyEccrqDJpn6R4uJD4RUZlBzUaUjdpRhckq_Hlb7QY5xlr0-IVRoYDbum0Wdj9q-JRFizIgjda2xfNriva9ut8BPrz4bKXb4/s320/Photo+Oct+06%252C+11+34+28+PM.jpg" width="239" /></a></div>
<blockquote>
<b><a href="http://twitter.com/#%21/mixoloseum/statuses/122161794876837888">mai</a> <a href="http://twitter.com/#%21/mixoloseum/statuses/122167078697443328">'ti</a></b>
<br />
<ul>
<li>¾ oz Rhum Clément VSOP</li>
<li>¾ oz Appleton Extra 12</li>
<li>1 oz Amaro Montenegro</li>
<li>¼ oz Green Chartreuse</li>
<li>tsp lime</li>
<li>tsp <a href="http://okolemaluna.com/">B.G. Reynolds</a> orgeat</li>
<li>dash Angostura bitters
</li>
<li>mint
</li>
</ul>
<i>muddle mint with bitters, orgeat, and lime, add rest then stir & strain into DOF with one large rock; mint sprig garnish</i> </blockquote>
The mai 'ti lands sufficiently far from the inspiring drinks to be its own beast. It has the feel of a 'Ti Punch, the background flavor of a Mai Tai, with bitter and herbal flavors layered on top. Give 'em both a try and let me know what you think. Enjoy!Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com2tag:blogger.com,1999:blog-3939809355598070608.post-3894489324397430742011-10-11T17:50:00.000-04:002012-03-11T19:46:08.614-04:00Bayou HarvestThis drink is from back in April for <a href="http://twitter.com/#%21/mixoloseum/status/60800227073994753">TDN Orchard</a>, but as I've got some catching up to do, let's start with this one since it makes for a nice sipper now that the cooler fall weather is upon us, or will be soon.<br />
The inspiration for this drink came from a cocktail I enjoyed at <a href="http://beakerandflask.com/">Beaker&Flask</a> in Portland, which was called the <i>New Vieux, </i>a take on the <a href="http://www.wordsmithingpantagruel.com/2009/11/carousel-bar-at-hotel-monteleone-new.html">Vieux Carré</a>. Oh crap, I just goggled around as I'm composing this post to try to link to them and found that in fact the <a href="http://beakerandflask.com/blog/2010/01/11/winter-menus/"><i>New Vieux</i> contained</a> "Rye, <span class="il">Apricot</span>, Benedictine, Bitters." That's the same ingredient list as the drink I thought I came up with, but apparently just stole. I hadn't really thought about it and just remembered that apricot worked well in the New Orleans drink Vieux Carré and wondered how it might work as a sweetener in a take on the Sazerac. I suppose the proportions are probably different, and their drink was on the rocks and this is up, but credit where credit is due. In any case, I guess this was beaker&flask's concept, but damn if it isn't a tasty drink. I'll keep the name since this is definitely much more spirit forward than what they make, but the idea was theirs first.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BeYMdDGnqWsrT8_tLQH78Ivj2xw5Ax9NZytuT5p4rKnUja0BebSpLzENH-0dO2cl9E0EBbpDPoe1EI7M2OzQLTWJbv31NXj4qoAPFFVqclNd9iR7Cmf1J1eE1dWqTYViWBLUHnueB3k/s1600/DSC03051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BeYMdDGnqWsrT8_tLQH78Ivj2xw5Ax9NZytuT5p4rKnUja0BebSpLzENH-0dO2cl9E0EBbpDPoe1EI7M2OzQLTWJbv31NXj4qoAPFFVqclNd9iR7Cmf1J1eE1dWqTYViWBLUHnueB3k/s320/DSC03051.JPG" width="240" /></a></div>
<blockquote>
<b><a href="http://twitter.com/#%21/mixoloseum/statuses/61272278486360064">Bayou Harvest</a></b><br />
<ul>
<li>2 oz Sazerac Rye</li>
<li>½ oz Orchard Apricot</li>
<li>1d Angostura Bitters</li>
<li>1d Creole Bitters</li>
<li>Bénédictine rinse</li>
</ul>
<i>stir & strain into DOF, garnish with lemon twist</i></blockquote>Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com0tag:blogger.com,1999:blog-3939809355598070608.post-36841554473379061842011-09-30T13:38:00.000-04:002011-09-30T13:38:55.413-04:00Depiction of NFL (& other pro) team distribution from CBS SportsOk, this is neither here nor there, but while doing fantasy football research I came across this fun depiction of the locations of NFL franchises at the <a href="http://fantasynews.cbssports.com/fantasyfootball/teams">CBS Fantasy Football</a> site:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwf-SSoSyxwDrYnJVjSN9IqL33vTbnSm1ykX2we18Olr2IAj2LS499s1e_Qw7Mepf6J55z8aqbyhPLsaeAXEuOLkSNpD3P4oCkm3PhyFzydWnv7k40b4rvFhzSAopeRpBwneCGENjACVI/s1600/teams_nfl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwf-SSoSyxwDrYnJVjSN9IqL33vTbnSm1ykX2we18Olr2IAj2LS499s1e_Qw7Mepf6J55z8aqbyhPLsaeAXEuOLkSNpD3P4oCkm3PhyFzydWnv7k40b4rvFhzSAopeRpBwneCGENjACVI/s400/teams_nfl.jpg" width="400" /></a></div>
Anyway, I found it interesting enough to share. Now back to your regularly scheduled programming. Go Bucs! (And of course go Yankees!)<br />
<br />
Actually, I was about to publish, but the "Go Yanks" made it occurred to me they might have the same thing for the other sports, and they do.<br />
<a href="http://fantasynews.cbssports.com/fantasybaseball/teams">MLB</a>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo2zCVvMyIROvjbKuuc1Qqtvz8hbPv0hmwkbl5YW8VPK63SaW2S34dCix94Npy7S5hORAZT8t1obw-Hmmr9OCUzglT8H2NSwUgrbyVp-O7ZM-JN_uSQaLDXHZPS1074kyTYFoVqxxaiU/s1600/teams_mlb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo2zCVvMyIROvjbKuuc1Qqtvz8hbPv0hmwkbl5YW8VPK63SaW2S34dCix94Npy7S5hORAZT8t1obw-Hmmr9OCUzglT8H2NSwUgrbyVp-O7ZM-JN_uSQaLDXHZPS1074kyTYFoVqxxaiU/s400/teams_mlb.jpg" width="400" /></a></div>
<a href="http://fantasynews.cbssports.com/fantasybasketball/teams">NBA</a>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoWixdahogLo7grMuebMqb7b1_Z6nNgNx2PuZAtV9LknYBVlO8dAcDiB9uEBFlag7NVxDIXF-Qz3lyyJh41gvgTSpMbMHGBA4cLuFIS8lUWQlCyN_SwZCTp7m1Zmnbm3pljMlNAA9syI/s1600/teams_nba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoWixdahogLo7grMuebMqb7b1_Z6nNgNx2PuZAtV9LknYBVlO8dAcDiB9uEBFlag7NVxDIXF-Qz3lyyJh41gvgTSpMbMHGBA4cLuFIS8lUWQlCyN_SwZCTp7m1Zmnbm3pljMlNAA9syI/s400/teams_nba.jpg" width="400" /></a></div>
and why not, <a href="http://fantasynews.cbssports.com/fantasyhockey/teams">NHL</a>, after all I did (accidently) use a Canadian Whisky <a href="http://www.wordsmithingpantagruel.com/2011/09/mxmo-lxi-local-color-fig-n-whistle.html">last post for MxMo</a>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNShpBkUB1lU44vqeSlqUxwuhC0kZJ7MBYs8a6O_QmXedJSMq8P1rwz71AMUXpCuCxJGkJI7qfS_me795VWu4QDOrIHlkmAtFXtDOfsahbCmO5HOEWzdv2HlGBrDT5ZmPlGK4EUpRKdw/s1600/teams_nhl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNShpBkUB1lU44vqeSlqUxwuhC0kZJ7MBYs8a6O_QmXedJSMq8P1rwz71AMUXpCuCxJGkJI7qfS_me795VWu4QDOrIHlkmAtFXtDOfsahbCmO5HOEWzdv2HlGBrDT5ZmPlGK4EUpRKdw/s400/teams_nhl2.jpg" width="400" /></a></div>
Feel free to compare and contrast, you can see where the islands and oases of local pro sports are located. Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com0tag:blogger.com,1999:blog-3939809355598070608.post-64830711430357023092011-09-26T18:16:00.000-04:002011-10-04T15:09:08.998-04:00MxMo LXI: Local Color - Fig 'n Whistle<img alt="" border="0" id="BLOGGER_PHOTO_ID_5345455784206208738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25JpaUQ1JcBqN-llxCqeeS3InRcnU3awsEkE3EaWNxPperxNx2Epr00iGckjDRY5O6s2imlSMwa9Dq1KnqIwI5StbJd41mokAl115BvajWTZ-_S0NZN7QjKqBVmduVfbpZPgF1lydkXA/s200/mxmologo.gif" style="cursor: pointer; float: left; height: 57px; margin: 0pt 10px 10px 0pt; width: 121px;" />Our host for September's <a href="http://mixologymonday.com/2011/09/12/mxmo-lxi-local-color/">Mixology Monday</a> is Lindsay from the blog <a href="http://mixitupcincinnati.blogspot.com/">Alcohol Alchemy</a>. Lindsay has chosen to highlight a segment of the industry that has been <a href="http://talesblog.com/2011/07/23/americas-new-distilleries/">shooting up sprouts</a> all over the country more and more over the last few years: the local craft spirits producers, at least one of which you are now likely to have near you. Lindsay has dubbed the theme "<a href="http://mixitupcincinnati.blogspot.com/2011/09/mxmo-lxi-announcement-local-color.html">Local Color</a>", and I'll let her take it from here:<br />
<blockquote>
I felt that the “local” craft spirits scene would be the perfect backdrop for September’s MxMo LXI...So…pull out your favorite “local” craft spirit (for those of you not in
the US, what hidden gem from your neck of the woods do you want to give
some cocktail press?), tell us a little bit about it and why you love
it, and let it shine in whichever way (or ways!) you see fit!</blockquote>
I split my time between NYC and CT, and not too long ago I wouldn't have all that many choices for local hooch, but times have been a changin'. There are the <a href="http://www.nytimes.com/2011/02/04/dining/04tipsy.html?pagewanted=all">dueling gins of Brooklyn</a>, <a href="http://www.brooklyngin.com/">Brooklyn Gin</a> and <a href="http://brkgin.com/wordpress/">Breuckelen Gin</a>. (According to the Post, <a href="http://www.nypost.com/p/news/local/brooklyn/rival_brooklyn_gin_distillers_toast_e59T9VQhlTtBB2k591U8xH#ixzz1HtzyRCpD">they've since called a truce</a>, and the same article also says Breuckelen Distilling "is only the second distiller to open in the city since
Prohibition." So there you go. Proliferation, like I said. I think <a href="http://kingscountydistillery.com/">King's County Distillery</a> is the oldest, fyi.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFi5hyphenhyphenqY-aXnaKYOwblsTlsOKWoFfOAvZl9NUmosdZ4W3Ra05htZKOvAHkMasTbXIlTM1ZNOo-pVQ5GgCLWiCimSF92snYmfAM4cnvH6ZNjqPHai03RY63YDvmllN7cMfoWudaWrzhHI/s1600/whistlepig_bottle_thumb.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFi5hyphenhyphenqY-aXnaKYOwblsTlsOKWoFfOAvZl9NUmosdZ4W3Ra05htZKOvAHkMasTbXIlTM1ZNOo-pVQ5GgCLWiCimSF92snYmfAM4cnvH6ZNjqPHai03RY63YDvmllN7cMfoWudaWrzhHI/s200/whistlepig_bottle_thumb.png" width="102" /></a></div>
Being more of a whiskey man myself, I had initially assumed I'd go with one of the Hudson Valley Whiskeys from <a href="http://tuthilltown.com/category/products/aged-spirits">Tuthilltown Distillery</a> (who will also <a href="http://offthepresses.blogspot.com/2010/12/barrel-aged-cocktails-go-national.html">sell you a small barrel</a> you can use to age your own cocktails), but my Tuthiltown bottles are in NY and I'm in CT, and browsing the store here in CT I came across a perhaps more intriguing option in <a href="http://whistlepigwhiskey.com/home.php">WhistlePig</a> Straight Rye, a 100 proof 100% Rye <strike>made</strike> bottled in nearby Vermont<i>. (EDIT: D'oh, a <a href="http://www.wordsmithingpantagruel.com/2011/09/mxmo-lxi-local-color-fig-n-whistle.html?showComment=1317099152867#c6608540410610891219">commenter alerts me</a> that despite "Vermont" appearing no less than three times on the front of the bottle, in fact the liquid is made in Canada and only hand bottled on the farm in VT. What can I say, I got tricked. Or sloppy. But it's still good stuff and I'm rolling with it. Canada is like VT, right? Transitive property?)</i> (VT is close enough to CT to count as local, right? It probably takes less time to drive between the two than the average LA commute, so I'm counting it. Besides, who doesn't love a pig?) As for drinks, I was seriously tempted to use the obviously local Manhattan as the cocktail, but what fun is that? Of course, just to be sure I confirmed the WhistlePig makes a damn fine one. But I've chosen to feature it in an original cocktail, as is my wont.<br />
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In addition to the delicious Vermont whiskey, I'm including a couple other ingredients to juice up the local vibe. While hardly local to me, I'm also using an excellent 8 year apple brandy produced by <a href="http://www.clearcreekdistillery.com/about-us.html">Clear Creek Distillery</a> in Portland. I think Oregon in general and Clear Creek in particular exemplify the platonic ideal of localness, so in a nod to that in it goes. Their product compares well to a fine Calvados.<br />
But I'm not done yet. For a tip of the hat to my other haunt of NY, I've used some Bittermens Mole bitters to season the drink, which as of Jan 2011 are proudly produced in Brooklyn. Putting it all together, here's the drink:<br />
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<a href="http://2.bp.blogspot.com/-YcGx1iHgzfk/ToD3VXUdXnI/AAAAAAAAK6w/lMZrGyDlEaM/s1600/DSC05678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-YcGx1iHgzfk/ToD3VXUdXnI/AAAAAAAAK6w/lMZrGyDlEaM/s400/DSC05678.jpg" width="300" /></a></div>
<blockquote>
<b>Fig 'n Whistle</b><br />
<ul>
<li>1 oz <a href="http://whistlepigwhiskey.com/whiskey.php">WhistlePig Straight Rye Whiskey</a></li>
<li>1 oz <a href="http://www.clearcreekdistillery.com/about-us.html">Clear Creek Distillery</a> <a href="http://www.clearcreekdistillery.com/apple.html">Eau de Vie de Pomme, 8 yr</a></li>
<li>2 tsp fig spread or preserves</li>
<li>2 dashes Angostura bitters</li>
<li>2 dashes <a href="http://www.wordsmithingpantagruel.com/2011/05/amor-y-amargo-cocktails-and-bittermens.html">Bittermens</a> <a href="http://bittermens.com/products/xocolatl-mole-bitters/">Xocolatl Mole bitters</a> </li>
<li>Fresh fig garnish</li>
</ul>
<i>Dry stir to dissolve preserves, stir with ice, and strain into chilled DOF (double strain if you prefer to have no trace of fig seeds or remnants of undissolved preserve) Garnish with slice of fresh fig.</i></blockquote>
The cocktail has a lot of deep round flavors from the wood aged spirits and spices from the bitters, not to mention a certain earthy nuttiness from the fig spread. The pectin from the preserves also contributes to the mouth feel, somewhat reminiscent of what you might find in a cocktail made with a gomme syrup. <br />
Truth be told I actually made the initial version this cocktail using just Rittenhouse Rye for my second drink for <a href="http://www.mixoloseum.com/blog/2011/09/tdn-fall-announcement/">TDN:Fall</a>, but it ended up being an early night for everyone so I never got around to submitting it. I thought about using Laird's or Calvados the first time, but had none; my trip to the store for the WhistlePig and Clear Creek Eau de Vie took care of that, and this is a better version in any case. In an odd coincidence, I actually was going to use the same name before I even considered the WhistlePig Rye; it just popped into my head, I think because there is a pub called the Pig 'n Whistle in NY I pass by sometimes. I hadn't even realized WhistlePig was from Vermont and thus a viable option for MxMo until I saw it at the store the day after concocting the drink, I would have guessed it was from Kentucky or thereabouts. But such is fate. Enjoy.<br />
<br />
UPDATE: Lindsay's <a href="http://mixitupcincinnati.blogspot.com/2011/09/mxmo-lxi-local-color-round-up-post.html">roundup post is up over at her site</a>, head over there and check out all the drinks for this round of MxMo.<br />
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Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com3tag:blogger.com,1999:blog-3939809355598070608.post-89404898385620888972011-09-24T18:28:00.000-04:002012-03-11T19:46:21.543-04:00"Love of my Life" cocktail, published in Mutineer Magazine<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1EgDObaTAEY/Tn4WDAD0EyI/AAAAAAAAK6A/cbKbrQil95o/s1600/Mutineer+TDNpic1200b_28crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-1EgDObaTAEY/Tn4WDAD0EyI/AAAAAAAAK6A/cbKbrQil95o/s400/Mutineer+TDNpic1200b_28crop.jpg" width="295" /></a></div>
I concocted the Love of my Life cocktail way back in January for the "<a href="http://twitter.com/#%21/mixoloseum/statuses/27528111574753281">Thinking of Summer</a>" <a href="http://www.kaiserpenguin.com/come-to-thursday-drink-night/">TDN</a>, but it was one of the many drinks that got lost in the shuffle about which I never got around to posting. But now I've got a good excuse to reach back through the months to finally post this one, since it appeared in the July/August issue of <a href="http://www.mutineermagazine.com/pages/magazine.php">Mutineer Magazine</a>. I know, cool, right? You see, there is a <a href="http://twitter.com/#%21/mixoloseum/statuses/88707976982040577">sporadically appearing</a> column put together by <a href="http://scofflawsden.com/blog/">SeanMike Whipkey of Scofflaw's Den</a> which highlight some of the drinks created over the last several Thursday Drink Nights, and this time a couple of mine made the cut. A couple? Yup, they saw fit to include my <a href="http://www.wordsmithingpantagruel.com/2010/11/vieux-szaffa-cocktail-for-tdnscaffa.html">Vieux Szaffa</a> as well, but I already posted that. I know it's hardly a big deal, but I got a kick out of seeing some of my drinks in shiny print, so thanks to the <a href="http://csowg.org/">CSOWG </a>and everyone over at the <a href="http://www.mixoloseum.com/blog/">Mixoloseum</a> for making TDN happen and SeanMike for the cat wrangling it takes to put up the column for Mutineer. Do go over and check out the <a href="http://www.mutineermagazine.com/blog/">magazine</a>, you can find some fun stuff over there, and look out for the next Drink Night Cocktails column hopefully appearing in an upcoming issue.<br />
<blockquote>
<b><a href="http://twitter.com/#%21/mixoloseum/statuses/28299253663141888">Love Of My Life</a></b><br />
<ul>
<li>2 oz Coruba Rum</li>
<li>½ oz <strike>TraderTiki</strike> (<a href="http://rumdood.com/2011/06/10/trader-tiki-painkiller-ny-change-names">oh, wait</a>, I mean <a href="http://okolemaluna.com/trader-tiki-is-now-b-g-reynolds">B.G. Reynolds</a>) Passionfruit syrup</li>
<li>¼ oz lemon</li>
<li>¼ oz lime</li>
<li>¼ oz grapefruit</li>
<li>½ oz simple syrup (1:1)</li>
<li>1 dash aromatic bitters</li>
<li>1 dash <a href="http://bittermens.com/products/hopped-grapefruit-bitters/">Bittermens Hopped Grapefruit Bitters</a></li>
</ul>
<i>Shake & strain into cocktail glass</i></blockquote>
Not being one to do extra work, I'll just leave you with the quote I gave them to put in the magazine: <br />
<blockquote>
No fun tale about the origins of this drink. In reality I just stumbled onto it due to my desire to play with my just-arrived bottle of TraderTiki Passionfruit syrup, my new-found love of <span class="il">Coruba</span> rum, and extra grapefruit juice for the "Thinking of Summer" TDN. I'd never made, and rarely even tried, a drink with Passionfruit syrup, but Blair's product has won me over. I added additional citrus, some bitters, and decided the drink could use a touch of simple to dial down the tartness. In my naivety, I hadn't realized it was similar to a classic drink, like a slightly less tart, bittered Hurricane, but served up. </blockquote>Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com0tag:blogger.com,1999:blog-3939809355598070608.post-44156651091017358132011-09-16T18:50:00.000-04:002011-12-09T19:58:45.184-05:00Where to buy Nick&Nora Cocktail Glasses<div style="text-align: center;">
<b style="color: blue;">NEW UPDATE</b> (12/9/2011)<br />
<div style="text-align: left;">
<b>NEW (12/9/2011) UPDATE</b>: Found a source (for different & better new glasses)! Short story: <a href="http://www.wordsmithingpantagruel.com/2011/09/where-to-buy-nick-cocktail-glasses.html?showComment=1322695430002#c6777436077679031429">Rick comments</a> below that you can buy Nick&Nora glasses <a href="http://www.tabletopstyle.com/Nick-Nora-Glass-p/4854r351.htm">Tabletop Style</a>! Longer story with pics and info in new post: <a href="http://www.wordsmithingpantagruel.com/2011/12/verified-current-where-to-buy-nick.html">Verified Current Where to buy Nick&Nora Cocktail Glasses</a>!</div>
<div style="color: blue;">
<b>END NEW UPDATE</b></div>
<br />
(OLD) UPDATE </div>
<strike>UPDATE<b>:</b></strike> My sincere apologies, but a <a href="http://www.wordsmithingpantagruel.com/2011/09/where-to-buy-nick-cocktail-glasses.html?showComment=1316743214404#c5007424782872413690">commenter has informed me</a> that in fact Pour wines has not carried the glasses for a while, despite them showing up in their online store (although the link is broken, which I did not realize). It was quite a while ago when I got the glasses, but I put up the post now in response to some recent queries after I used the glass in pics in recent posts. Alas, I have no other info about the glasses or where else to get them, sorry. (There are no markings at all on the glass.) If anyone finds out anything else and lets me know, or if I discover more info I'll update the post. I think PDT (<a href="http://offthepresses.blogspot.com/2007/11/nick-and-nora-on-that-prince-of-wales.html">see '07 blog post</a>) and Pegu Club (<a href="http://www.chow.com/food-news/54603/the-perfect-martini/">'08 video</a>) still use them, I'll try to remember to ask about them next time I'm at either place. I did tell you they were hard to find, I guess the quest continues...<br />
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END UPDATE</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbQx6EwP4hUVqSPinHzxAXonseWMuIhyphenhyphenWx9QX2WmnYXIclRwr9qtYgDmMbGs4fUirJnCfW7vW7UkETn0dQjbPK7UoN_GWP9LDldQh76aox_TkYGfN9OPxwkukUhD5WbE781EBoRShB-A/s1600/nickandnora" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbQx6EwP4hUVqSPinHzxAXonseWMuIhyphenhyphenWx9QX2WmnYXIclRwr9qtYgDmMbGs4fUirJnCfW7vW7UkETn0dQjbPK7UoN_GWP9LDldQh76aox_TkYGfN9OPxwkukUhD5WbE781EBoRShB-A/s200/nickandnora" width="200" /></a></div>
Want to know where to buy Nick&Nora glasses? You are not alone, as I've recently had several <a href="http://www.wordsmithingpantagruel.com/2011/05/mxmo-lvii-flores-de-mayo-english-garden.html?showComment=1315490599688#c6200990173872920312">inquiries</a> as to where to procure the Nick and Nora Martini glass I have <a href="http://www.wordsmithingpantagruel.com/2009/08/vilnius-nastavnic-and-surrender-monkey.html">used</a> in <a href="http://www.wordsmithingpantagruel.com/2011/05/mxmo-lvii-flores-de-mayo-english-garden.html">several</a> <a href="http://www.wordsmithingpantagruel.com/2010/01/bees-teas.html">of my</a> <a href="http://www.wordsmithingpantagruel.com/2011/08/mxmo-lx-come-to-your-senses-big-apple.html">blog</a> <a href="http://www.wordsmithingpantagruel.com/2009/06/mixology-monday-ginger.html">photos</a>. (Yeah, yeah, I know the Nick & Nora Cocktail Glass is not a martini glass, but I've often seen it referred to in that manner, and the whole point of this post is to maybe make it easier for someone to find out how to purchase a Nick and Nora Cocktail Glass, and they might ask google about a Nick & Nora Martini glass. In fact, the site I'm about to reveal refers to it as NICK AND NORA MARTINI. Still hurts me to type it. But as you might notice I'm using different phrasing to describe the Nick and Nora glass in case that's how someone chooses to look for it.)<br />
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<a href="http://1.bp.blogspot.com/-e8vrJkYSrHI/TdH6edjA7vI/AAAAAAAAJc4/O_D2oRHeTpM/s1600/DSC03383.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-e8vrJkYSrHI/TdH6edjA7vI/AAAAAAAAJc4/O_D2oRHeTpM/s200/DSC03383.jpg" width="150" /></a></div>
If you have searched far and wide for these glasses and your efforts
remain stymied, I feel your pain, as I had been in the same situation. I
googled and googled, trying every search term I could think of, but to
no avail. I can get quite determined when searching for something, but
this time, even I had to eventually give up. My search bore no fruit,
other than <a href="http://www.lakelandlocal.com/2011/07/my-search-for-the-nick-and-nora-martini-glass-is-over/">finding others</a>
on a similar Quixotic quest as I. But lo, after regaling my wife with
tales of woeful defeat at the hands of the googleplex, she valiantly
took up the gauntlet and continued the battle anew. Of course, in no
time at all, she found them. To this day I don't know how she found
them, but as you can see, she did. Not only did she locate the Nick and
Nora glasses online, but they were right there in Manhattan, at <a href="http://www.pourwines.com/istar.asp?tfile=homepage.template">Pour Wines</a>,
on the Upper West Side. And for the cherry (olive?) on top, they
delivered a half dozen to me the very next day. The victory (and the
martini contained therein) never tasted so sweet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxtkj3dn8haUlmCWSd5M-l1L3qNYsIgdpOVAQtqlvMEo8fK8xSMaopHmoxdKy9aWJtlGEs3FZvdl_O6zB9qMVfpJB8vT3zY3K_zvgMqrs3G85db84-p12tb-t56zc4IzynD-Ir8pFPI4/s1600/DSC05307.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxtkj3dn8haUlmCWSd5M-l1L3qNYsIgdpOVAQtqlvMEo8fK8xSMaopHmoxdKy9aWJtlGEs3FZvdl_O6zB9qMVfpJB8vT3zY3K_zvgMqrs3G85db84-p12tb-t56zc4IzynD-Ir8pFPI4/s200/DSC05307.JPG" width="200" /></a></div>
Specifically, the Nick and Nora Cocktail Glasses can be found at the Pour website under <a href="http://www.pourwines.com/istar.asp?a=3&dept=ACCESS">Wine and Spirits Accessories</a> under <a href="http://www.pourwines.com/istar.asp?tfile=wine-gifts.template">Wine Gifts</a> in Pour's online store. I even stole the topmost picture from their website, but I hope they will forgive me since I'm presumably driving people to their site. For the record, I think my search failed because google doesn't know how to index the flash-or-whatever based web pages that pour uses, but the wife was able to do it, so what do I know.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXwbTAtehX47fUcMIlbuwCPk8jACqtpZMkI4r1XwSXDRRdAbQX8Ajy7jO8iVyHKI8it0K1MWgnzBVe4rGmkuX8Xb0sDt_WUFnjPXD-ePAM8mbphvjRU3PtoctQNoAK32XxhAdnwm1qTg/s1600/IMG_1680.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXwbTAtehX47fUcMIlbuwCPk8jACqtpZMkI4r1XwSXDRRdAbQX8Ajy7jO8iVyHKI8it0K1MWgnzBVe4rGmkuX8Xb0sDt_WUFnjPXD-ePAM8mbphvjRU3PtoctQNoAK32XxhAdnwm1qTg/s200/IMG_1680.JPG" width="150" /></a></div>
Now I'm not saying these glasses are as awesome as an actual vintage
glass would be, but they are still quite elegant, and nice to have
several on hand for a cocktail party. Plus you can toss 'em in the
dishwasher, which I'm loathe to do with my antique store finds. They
hold 5 oz when filled all the way to the brim, which I find allows them
to comfortably hold my typical pour with neither fear of spilling nor
looking mostly empty.<br />
<br />
Oh, if you are wondering from where the Nick and Nora Martini Glasses obtained their name, they are the namesake of the <a href="http://en.wikipedia.org/wiki/Nick_and_Nora_Charles">main characters</a> in <a href="http://en.wikipedia.org/wiki/The_Thin_Man_%28film%29"><i>The Thin Man</i></a> series of detective movies starting back in 1934. You can get a sense of how they might have deserved the honor from these clips:<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/H1tnbPBCtnI" width="420"></iframe><br />
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Ok, that's all I got, hope it was helpful. Now go forth and imbibe. Me, I'm thirsty, I think I might just go make something to fill the Nick&Nora Cocktail Glass I just teased by filling with water to measure her capacity. Hope you enjoy your Nick & Nora Martini Glasses. Cheers!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiff3riAzKECVrCiXWVuCzYEsZMqx-IW1OqvzrUgOsCDr77ahWk7iyi6koP8-mheJtyzsNFSh-x0FbSxeTxKLPv41C0xC5mPONZmPvAUSQOgbZhZT6ZRnnYuh3CU0lpQRPKbPHNNx5y3eg/s1600-h/bees+teas+fill.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiff3riAzKECVrCiXWVuCzYEsZMqx-IW1OqvzrUgOsCDr77ahWk7iyi6koP8-mheJtyzsNFSh-x0FbSxeTxKLPv41C0xC5mPONZmPvAUSQOgbZhZT6ZRnnYuh3CU0lpQRPKbPHNNx5y3eg/s320/bees+teas+fill.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Y4pFLuCq8-1v-BQ9BPhXQE8TLkdRMi7ba6_fPo9FiEytGG64D1yCLiPMj5vwtM7HhpGhn2yVtUdILsIqsa0o9P-oX9bJyAdToolClrZi3cY4EgO7BljGhol-eXg2l9wTycUWJWSaHT8/s1600-h/IMG_2005.JPG"><img alt="" border="0" height="320" id="BLOGGER_PHOTO_ID_5368450052262818914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Y4pFLuCq8-1v-BQ9BPhXQE8TLkdRMi7ba6_fPo9FiEytGG64D1yCLiPMj5vwtM7HhpGhn2yVtUdILsIqsa0o9P-oX9bJyAdToolClrZi3cY4EgO7BljGhol-eXg2l9wTycUWJWSaHT8/s320/IMG_2005.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="260" /></a>Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com8tag:blogger.com,1999:blog-3939809355598070608.post-49420454528910499672011-08-15T23:50:00.000-04:002012-03-11T19:46:35.312-04:00MxMo LX: Come To Your Senses - Big Apple Sour<img alt="" border="0" id="BLOGGER_PHOTO_ID_5345455784206208738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25JpaUQ1JcBqN-llxCqeeS3InRcnU3awsEkE3EaWNxPperxNx2Epr00iGckjDRY5O6s2imlSMwa9Dq1KnqIwI5StbJd41mokAl115BvajWTZ-_S0NZN7QjKqBVmduVfbpZPgF1lydkXA/s200/mxmologo.gif" style="cursor: pointer; float: left; height: 57px; margin: 0pt 10px 10px 0pt; width: 121px;" /><a href="http://mixologymonday.com/2011/08/08/mxmo-lx-come-to-your-senses-august-15/">Mixology Mondays</a> have been coming at a fast and furious clip lately, at least compared to my recent tortoise like pace of posting, and sure enough it's time again for August's event. This month is hosted by <a href="http://12bottlebar.com/">12 Bottle Bar</a>, with the theme "<a href="http://12bottlebar.com/2011/07/25/12bb-to-host-mixology-monday-august-15th/">Come to your Senses</a>":<br />
<blockquote>
We all know that cocktails are supposed to taste good, and for this event, we’re going to take that as a given. What we’re looking for, instead, are drinks that truly excite one or more of the <i>other</i> senses: touch, smell, sight, or even hearing. Of course, it you want to get scientific about it – and why wouldn’t you – there are even more sensations which can be played with (echolocation, anyone?)... For inspiration, we suggest the grand garnishes of <a href="http://www.kaiserpenguin.com/fernet-old-fashioned/" title="Kaiser Penguin">Kaiser Penguin</a>, the flaming fantasia of the Pegu Blog’s <a href="http://www.killingtime.com/Pegu/2011/02/25/tiki-drink-halikai-hot-tub/" title="The Pegu Blog">Halikai Hot Tub</a>, the sonic symphony of Aviary’s <a href="http://youtu.be/3qqCfFfrhhs" title="Aviary - Old Fashioned in the Rocks">Old Fashioned in the Rocks</a>, the vivacious visuals of <a href="http://www.scottbeattiecocktails.com/gallery.html" title="Scott Beattie Cocktails">Scott Beattie</a>, ingenious <a href="http://blog.ideasinfood.com/ideas_in_food/2011/06/red-pepper-aromatic-ice-sphere.html" title="Ideas in Food">ice</a>, semi-solid <a href="http://www.molecularrecipes.com/spherification/spherical-pear-elderflower-martini-recipe/" title="Molecular Recipes">shots</a>, jiggling <a href="http://jelly-shot-test-kitchen.blogspot.com/2011/07/hawaiian-shirt-tropical-dream-jelly.html" title="Jelly Shot Test Kitchen">jellies</a>, or even – if you’re willing to go there – <a href="http://pizzazzerie.com/diy/pop-rocks-rimmed-cocktails/" title="Pop Rock Rimed Drinks">Pop Rock rims</a>. The goal, we hope, is for everyone to embrace the fun, the challenge, and the potential absurdity of the event. It’s time to think outside the glass..</blockquote>
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I was not immediately sure in what direction to head for this one, but shortly my contemplation led me to recall the yet-to-be-opened <a href="http://www.cuisinetechnology.com/the-smoking-gun.php">PolyScience Smoking Gun</a> my wife got me for Christmas. (I've <a href="http://www.wordsmithingpantagruel.com/2010/08/fighter-pilot-for-day-or-most-awesome.html">mentioned how awesome my wife is</a>, right?) I figure the smoke could provide both a striking visual and powerful aroma component to enrich the experience of drinking the cocktail. (Yeah, I know it's basically just a bong with a fan attached to it, but it's still pretty cool and does its job of delivering cold smoke.)<br />
<br />
I started with something pretty simple, and didn't have time to get more elaborate. Luckily, my first attempt turned out to be pretty darn good. For no other reason other that I felt like trying one, and perhaps because it has slightly heightened visual appeal from the claret float, I went with a <a href="http://cocktailvirgin.blogspot.com/2009/04/new-york-sour.html">New York Sour</a>. I took that drink, smoked the hell out of it with applewood, and I give you the Big Apple Sour:<br />
<blockquote>
Big Apple Sour<br />
<ul>
<li>2 oz Rye (Sazerac Rye)</li>
<li>½ oz Simple syrup (1:1)</li>
<li>¼ oz Cointreau (for dash Curaçao)</li>
<li>¾ oz fresh lemon</li>
<li>½ oz Claret (<a href="http://jaqkcellars.com/">JAQK Cellars</a> <a href="http://jaqkcellars.com/wine-jaqk-cellars-wine-collection-california/bone-dance">Bone Dance Merlot</a>)</li>
<li>Applewood smoke from Smoking gun </li>
</ul>
<i>Add first 4 ingredients to shaker and fill with applewood smoke and ice, bubbling smoke through liquid at times. Fill an additional vessel with smoke if desired for added effect. Shake and strain into Nick&Nora glass. Using bar spoon float wine to top drink. Garnish with additional smoke.</i></blockquote>
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In motion if you prefer. (Do I get to count the crickets chirping in the background as an audible component to the drink? I'll take it. Add "<i>Serve outdoors at dusk</i>" to the instructions above.)<br />
<iframe allowfullscreen="" frameborder="0" height="264" src="http://www.youtube.com/embed/bzLo0wBP3ZI" width="425"></iframe><br />
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Here is a somewhat frantic video of me smoking the cocktail. Please excuse the cinematography:<br />
<iframe allowfullscreen="" frameborder="0" height="264" src="http://www.youtube.com/embed/lfuAVdIwjOg" width="425"></iframe><br />
Smoke filled shaker and smoke filled carafes for serving:<br />
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One for me, one for my brother the camera man:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxtkj3dn8haUlmCWSd5M-l1L3qNYsIgdpOVAQtqlvMEo8fK8xSMaopHmoxdKy9aWJtlGEs3FZvdl_O6zB9qMVfpJB8vT3zY3K_zvgMqrs3G85db84-p12tb-t56zc4IzynD-Ir8pFPI4/s1600/DSC05307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxtkj3dn8haUlmCWSd5M-l1L3qNYsIgdpOVAQtqlvMEo8fK8xSMaopHmoxdKy9aWJtlGEs3FZvdl_O6zB9qMVfpJB8vT3zY3K_zvgMqrs3G85db84-p12tb-t56zc4IzynD-Ir8pFPI4/s320/DSC05307.JPG" width="320" /></a></div>
I had every intention of making a second drink, angling specifically for <a href="http://cocktailvirgin.blogspot.com/2010/04/rubicon.html">smoking some rosemary</a> into a <a href="http://cocktailvirgin.blogspot.com/2010/12/loop-tonic.html">green chartreuse concoction</a>, but I ran afoul of the clock. Stay tuned for further experiments. I also fantasized about incorporating smoke into a drink served in my volcano bowl with an aflame LH151 center, incorporating my new favorite wine <a href="http://www.polanerselections.com/producer.php?pID=3186">Calabretta Etna</a>, grown on the slopes of the active volcano Mount Etna, but definitely didn't yet get to that. Same bat time, same bat channel...<br />
<br />
For more inspiration, here's a clip from Manifesto in KC about smoking a whole bottle of Bourbon:<br />
<iframe allowfullscreen="" frameborder="0" height="264" src="http://www.youtube.com/embed/7wQ5JhbsF-g" width="425"></iframe>Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com3tag:blogger.com,1999:blog-3939809355598070608.post-38139847284065744452011-07-12T00:20:00.002-04:002012-10-15T21:06:09.431-04:00MxMo LIX: Beer! - Bruges Sling & Beer O'Clock<div class="separator" style="clear: both; text-align: center;">
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Fast on the heels of last's month's event (at least if you go by the pace of my recent blog posts), it's time for July's <a href="http://mixologymonday.com/2011/06/30/mxmo-lix-beer-cocktails/">Mixology Monday</a>, and this month Frederic from <a href="http://cocktailvirgin.blogspot.com/">Cocktail <span style="text-decoration: line-through;">Virgin </span>Slut</a> has chosen a theme near and <a href="http://www.wordsmithingpantagruel.com/search/label/beer">dear</a> to my heart. The topic? <a href="http://cocktailvirgin.blogspot.com/2011/06/mixology-monday-announcement.html">Beer cocktails</a>! I'll let Frederic explain in his own words:<br />
<blockquote>
While beer being used as an ingredient in modern cocktails has gotten a lot of <a href="http://www.nytimes.com/2011/05/27/dining/beer-cocktails-in-city-bars.html">press</a> as of late, this is not a new trend. Beer has played a historical role in mixed drinks for centuries...Bartenders are drawn to beer for a variety of reasons including the glorious malt and roast notes from the grain, the bitter and sometimes floral elements from the hops, the interesting sour or fruity notes from the yeast, and the crispness and bubbles from the carbonation. Beer is not just for pint glasses, so let us honor beer of all styles as a drink ingredient.</blockquote>
UPDATE: Frederic has the <a href="http://cocktailvirgin.blogspot.com/2011/07/mixology-monday-beer-wrap-up.html">round up post up over at his site</a>, go check out all the drinks.<br />
<br />
Hmm, beer cocktails...this should be fun. Do also note his excellent mod of the MxMo logo above. Nicely done Frederic. Not coincidentally, last Thursday's <a href="http://www.mixoloseum.com/blog/2011/07/tdn-beer/">TDN theme was beer</a>, just to provide us with a little playground to tinker with ideas. Before I continue, I should mention last October's first annual <a href="http://www.wordsmithingpantagruel.com/2010/10/brewer-bash-at-eleven-madison-park.html" target="_blank">Brewer’s Bash</a>, the finale event of NY Craft Beer Week, held at <a href="http://www.elevenmadisonpark.com/" target="_blank">Eleven Madison Park</a>, where I probably <a href="http://www.wordsmithingpantagruel.com/2010/10/beer-cocktails-at-emp-beer-bash.html">had my favorite</a> (and most numerous) beer cocktails to date. I truly hope there will be a second annual event, as if so I will surely attend.<br />
But for MxMo, I like to concoct original drinks, and first I set my mind to incorporating a Belgian lambic into a cocktail. There were many ways to run with this idea, but my mind fixated on using a Kriek to supply both cherry flavor and carbonation to a drink, in addition to bringing the beer's tart and floral qualities to the party. I thought the Kriek might make an interesting sub for Cherry Heering and Soda.<br />
Without endeavoring to enter the debate about which is the real, original, or proper recipe, I decided that some variation of the <a href="http://www.drinkboy.com/cocktails/Recipe.aspx?itemid=151">Singapore Sling</a> or <a href="http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=155">Straits Sling</a> might fit the bill. (If you are interested in exploring the debate, you might also look <a href="http://ohgo.sh/archive/singapore-slings/">here</a>, <a href="http://www.artofdrink.com/archive/popular-cocktails/singapore-sling/">here</a>, <a href="http://www.imbibemagazine.com/Recipe-Singapore-Sling">here</a>, or <a href="http://www.washingtonpost.com/wp-dyn/content/article/2011/02/01/AR2011020103892.html">here</a>.) So here's what I came up with:<br />
<blockquote>
<b><a href="http://twitter.com/#%21/mixoloseum/status/89143812525522944">Bruges</a> <a href="http://twitter.com/#%21/mixoloseum/status/89143951835152384">Sling</a></b><br />
<ul>
<li>2½ oz Lindemans Kriek Lambic</li>
<li>2 oz <a href="http://bulldoggin.com/">Bulldog London Dry Gin</a></li>
<li>½ oz Bénédictine</li>
<li>¼ oz Grand Marnier</li>
<li>1 oz lemon</li>
<li>2 dashes Regan's Orange Bitters No. 6</li>
<li>2 dashes Angostura Bitters</li>
</ul>
<i>Shake & strain all but beer, strain over ice, & top with Kriek. Garnish with pineapple sage & pineapple mint & lemon wedge. </i></blockquote>
For what it's worth, I based mine mostly on the <a href="http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=155">Drinkboy Straights Sling</a>, with a nod (Grand Marnier) and a glance (pineapple herb garnishes) toward the Singapore Sling.<br />
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I have to say, I found it pretty damn refreshing. Although it would veer further from its resemblance to its namesake, I foresee trying it out with a Pêche or other lambic in the near future.<br />
Although I love the Bruges Sling, using a lambic felt a little too easy, almost like cheating. So I decided to try my hand at a second beer cocktail. To this end, I grabbed the hoppiest beer I had and concentrated it into a syrup, adding a touch of sugar to tame the bitterness. I went with a recent impulse buy, the Sierra Nevada Torpedo Extra IPA:<br />
<blockquote>
<b>IPA Syrup</b><br />
<ul>
<li>10 oz IPA (why only 10? you gotta have a swig for yourself 1st)</li>
<li>¼ cup sugar</li>
</ul>
<i>reduce over low heat while stirring occasionally until down to 4 oz liquid. reserve in fridge.</i></blockquote>
I was totally winging it on this one, but it turned out to be quite lovely. In a way, it is kind of like the reverse of fermenting beer from malt extract, boiling off the alcohol and adding back the sugar that the yeast had turned into alcohol during fermentation. However, the key difference between this syrup and a malt extract ingredient to produce beer is that the syrup also contains the concentrated flavors and aromas that the (prodigiously) hopped beer captured during the brewing process.<br />
Now, what to do with my bitter concoction? It's got to be Brown, Bittered, and Stirred; however I don't want the spirit to have too much going on to steal the spotlight. In fact, I'd like it to complement the syrup, so I chose to reach for an Aged Genever, whose malt flavors will echo the malt from the reduced beer. We also have bitterness inherent in the syrup, so we don't need something too bitter to tie things together, but some brightness might help. And what the hell, why not a bit more hops? Let's use <a href="http://bittermens.com/products/hopped-grapefruit-bitters/">Bittermens Hopped Grapefruit Bitters</a>. I give you the Beer o'clock:<br />
<blockquote>
<a href="http://twitter.com/#%21/mixoloseum/status/89162192653529088"><b>Beer o'clock</b></a><br />
<ul>
<li>2 oz aged genever (Boomsma "Oude" Fine Old Genever)</li>
<li>½ o IPA syrup</li>
<li>2 dashes <a href="http://bittermens.com/products/hopped-grapefruit-bitters/">Bittermens Hopped Grapefruit Bitters</a></li>
</ul>
<i>Stir and strain into chilled DOF; garnish with hop tendril nasturtium blossom to its boozy grave</i></blockquote>
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What,you don't have hops growing in your backyard? Fine, just use nasturtium. Nope? Ok, a twist or something then. I would have used an actual hop cone, but they won't appear until later in the season. But it's really about the liquid gold in the glass. The aroma is distinctively that of beer, except perhaps more so, if that is possible given that it is lacking the carbonation to help deliver the smell. (Note to self: carbonating this would be a stroke of genius.) The taste? Also of beer, but concentrated. It is a contemplative drink that takes a while to wrap your head around the juxtaposition, but it provides an enjoyable journey.<br />
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I'll leave you with some pics from my friend's hop harvest last year, which we used to brew some fine beer of our own:<br />
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Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com1tag:blogger.com,1999:blog-3939809355598070608.post-85223859555698341932011-06-20T19:20:00.001-04:002012-03-11T19:47:05.453-04:00MxMo LVIII: Niche Spirits - Sourvit and Pisco Shenzhen Cocktails<img alt="" border="0" id="BLOGGER_PHOTO_ID_5345455784206208738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25JpaUQ1JcBqN-llxCqeeS3InRcnU3awsEkE3EaWNxPperxNx2Epr00iGckjDRY5O6s2imlSMwa9Dq1KnqIwI5StbJd41mokAl115BvajWTZ-_S0NZN7QjKqBVmduVfbpZPgF1lydkXA/s200/mxmologo.gif" style="cursor: pointer; float: left; height: 57px; margin: 0pt 10px 10px 0pt; width: 121px;" /><a href="http://mixologymonday.com/2011/06/06/mxmo-lviii-niche-spirits-is-june-20/">Mixology Monday</a> is here again, seems like the last one was so long ago, around the time of, well, my last post. I may be neglecting the blog, but the MxMo monthly gathering gives me a deadline that keeps me on my toes. And in any case, I've got a good excuse for the blog neglect, being a new dad and all. This month's theme comes to us via Filip at <a href="http://www.adventuresincocktails.com/">Adventures in Cocktails</a>, and he has called upon us to celebrate <a href="http://www.adventuresincocktails.com/2011/05/23/june-mixology-monday-mxmo-lviii-favorite-niche-spirit/">Niche Spirits</a>:<br />
<blockquote>
Junes theme will be “favorite niche spirit”, so any cocktail where the base ingredient is not bourbon, gin, rum, rye, tequila, vodka etc would qualify. So whether you choose Mezcal or Armagnac get creative and showcase your favorite niche spirit.</blockquote>
UPDATE: Check out the <a href="http://www.adventuresincocktails.com/2011/06/21/mxmo-lviii-niche-spirits-roundup/">recap post here</a>. <br />
<br />
One of my favorite classics it the Pisco Sour, a drink which itself already uses the niche spirit Pisco. The simple yet elegant recipe lends itself easily to successful tinkering, which I've <a href="http://twitter.com/#%21/mixoloseum/status/46040820821917697">done</a> <a href="http://www.wordsmithingpantagruel.com/2010/03/pine-sol-sour.html">before</a>, and will now do again. I first tried swapping the Pisco for Aquavit, a spirit close to my heart and if not a niche spirit I don't know what one is. While the simple substitution made for a delightful enough drink, I decided to dress 'er up a bit more, adding Celery bitters, which I find go well with Aquavit. Then I used Maraschino in place of some of the simple, rounding out the flavor and adding a bit of funky fruit in the finish to follow the herbal notes on the sip. An improvement, certainly, but I wasn't finished. Why not add a second niche spirit? I cut back on the Aquavit and added a nip of Mezcal, adding it's distinctive smoke, a yet rounder flavor, and perhaps even a hint of rebellion. (Though not to imply the Del Maguey line is something one needs to be dared to drink; it's fine stuff.) After all this, I give you the Sourvit, or "Sour of life", if you will:<br />
<blockquote>
<b>Sourvit </b><br />
<ul>
<li>1 oz Aquavit (Aalborg Akvavit)<a href="http://bulldoggin.com/"></a> </li>
<li>½ oz Mezcal (Del Maguey Chichicapa)</li>
<li>½ oz Maraschino Liqueur </li>
<li>½ oz simple syrup (1:1)</li>
<li>¾ oz fresh lemon juice</li>
<li>1 oz egg white</li>
<li>1 dash Celery Bitters (Scrappy's)</li>
</ul>
<i> Dry shake, shake, double strain, top foam with a few extra drops of Celery Bitters. Sip poolside whilst the sun slips slowly down the sky.</i></blockquote>
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Since I've been delinquent in posting recently, and it fits the bill, I'll leave you with a bonus Niche cocktail (and another Pisco Sour variant) I came up with back in March for <a href="http://blog.mixoloseum.com/">TDN</a>:<a href="https://www.facebook.com/event.php?eid=188415887860129">Citrus</a>. (nb this was certainly more than inspired by the <a href="http://cocktailvirgin.blogspot.com/2011/03/tangerine-pisco.html">tangerine pisco</a> I had seen on <a href="http://cocktailvirgin.blogspot.com/">cocktail <strike>virgin</strike> slut</a> days before.)<br />
<blockquote>
<a href="http://twitter.com/#%21/mixoloseum/status/46040820821917697"><b>Pisco <span class="il">Shenzhen</span></b></a><br />
<ul>
<li>2 oz Pisco</li>
<li>½ oz <strike>TraderTiki</strike> (<a href="http://rumdood.com/2011/06/10/trader-tiki-painkiller-ny-change-names">oh, wait</a>, I mean <a href="http://okolemaluna.com/trader-tiki-is-now-b-g-reynolds">B.G. Reynolds</a>) Orgeat </li>
<li>½ oz <a href="http://cocktailvirgin.blogspot.com/2009/08/shanghai-sling.html">five-spice simple syrup</a> (1:1)</li>
<li>¾ oz fresh lemon juice</li>
<li>1 oz egg white</li>
<li>1 dash Peychaud's Bitters</li>
<li><a href="http://absmebybitteringco.com/">A.B. Smeby</a> Nasturtium-Cumin bitters to top</li>
</ul>
<i> Dry shake, shake, double strain, top foam with a few drops of Nasturtium-Cumin Bitters. Sip whilst saluting <a href="http://twitter.com/#%21/tradertiki">TraderTiki</a> and cursing Trader Vic.</i></blockquote>
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Let me tell you, it was real torture methodically taste testing all the iterations. It is a fine drink with lime as well, but I had a slight preference for the lemon version, contra one of my guinea pig taste testers.<br />
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Hope you enjoy 'em, and stay tuned for Filip's roundup of all the entries in a few days. Though I'll be in Ireland, so I will have to wait 'til I return next week to peruse. Sláinte!<br />
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<a href="http://1.bp.blogspot.com/-wEiq0GrPL28/Tf6_qRiC-6I/AAAAAAAAKBc/QeQCDAr7S4s/s1600/DSC04248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-wEiq0GrPL28/Tf6_qRiC-6I/AAAAAAAAKBc/QeQCDAr7S4s/s400/DSC04248.JPG" width="400" /></a></div>Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.com0