Featured Post

Secret Cocktails and Hide-a-Bars

I’m a big fan of speakeasies – secret bars in hidden rooms, popularized during the Prohibition era. One weekend last winter, I uncovered a couple of secret bars in the same town.

As we checked in to the hotel on a Friday evening, I chatted up the front desk clerk about cocktail bars in the area, even mentioned a speakeasy I discovered recently back home. Overhearing us, another clerk asked, “What’s a ‘speakeasy’?”
“It’s like a secret bar”, I said.
“OOooh. Actually, WE have one of those right here!”
Really! My eyes went all sparkly as I took in her details.

And so we had to check out that bar immediately. This time of year, the ski scene is huge. The bar we wandered into had ski lifts for chairs, and a very tasty apres ski menu. But what really made my mouth water was the hidden bar the clerk told me about.

I stared at the bookcase at the other end. One of the books, not sure which one, opened a secret doorway – like a Scooby-Doo episode (Google it, people!).

Sipping our Old Fashioned’s, we walked over to investigate. We started touching all the books, until I found the one with the lever – the Collected Works of Victor Hugo. I pulled the book forward, the bookcase slid apart…

And there it was – a secret room with a homage to Al Capone, complete with a mini bar, plush accommodations and gangster decor!

Finding the other secret passage, with its hidden bar, at a downtown hotel was a challenge. But so worth it! I was told it was in one of a cluster of buildings, which I found after wandering around the block and through a courtyard.

I walked through the quiet, empty hallways, past walls full of interesting (yet kinda creepy), colorful artwork, while looking for a broom closet. Yes, I said broom closet. And yep, that’s also the name of the bar, for obvious reasons.

On the first floor, I walked and searched from one end to the other. Nothing.
Found some stairs and did the same on the second floor. Also nothing.
Was losing patience fast. I mean, how many more floors do I need to walk through, end-to-end, and look at every damn door??
Then I saw a cleaning staff worker at the other end of the hall and ran to her. Next floor, she said.

And there it was – a door that said ‘Broom Closet’.
So I opened it, AND THERE WAS A … bunch of brooms in a closet. Huh.

I shut the door and stood inside, just staring at all the &@#%! brooms. I actually started to think to myself, wouldn’t it be HILARIOUS if there was no actual hidden bar, and it was some inside joke the locals came up with and fed to unsuspecting tourists?

Thinking about the bookcase and the Victor Hugo novel from last night, I started pulling at all the brooms. One of them couldn’t be pulled, so I pushed…and found…the secret door!

I sat in a wee alcove that had a low ceiling, and what looked like a cluster of bamboo poles facing downward. Weird. As I sipped my cocktail and stared at it, I realized that there was something odd about those bamboo poles, like stuff hanging out of them. (???)

I reached up and touched one. Paper. There were rolled-up bits of paper stuffed into the holes! They were messages, bits of wisdoms, and love letters to whoever was sitting in this alcove.

I ordered another cocktail. And one after another, I pulled out messages, read them, then returned them to their holes.

Just for fun, check out these other hidden bars around the world. My favorites are the freezer door sticking up from a snowbank, and the laundromats.

Cheers!

Love Letters Cocktail
(Courtesy of Town & Country Magazine)

1 oz bourbon
.5 oz Patron Citronge orange liqueur
7 dashes of Angostura bitters
7 dashes of Peychauds bitters
Champagne
1 lemon twist

Add all ingredients (except champagne) into a chilled mixing vessel and stir for 15 seconds. Pour into a chilled coupe, top off with champagne and garnish with an extra-long lemon twist.

Written and photographed by JE Alexandria Julaton

_{Credits:
https://www.travelandleisure.com/food-drink/bars-clubs/hidden-secret-bars}
_{Al Capone Room – Seventh Mountain Resort}
_{The Broom Closet – McMenamins Old St. Francis School}

Featured Post

There’s a Blue Gin in Town: The Empress 1908

The Empress 1908 gin‘s growing popularity has it pouring into cocktails far beyond the Empress Hotel in Victoria BC it was named after. And, of course, it even has its own storefront at the Victoria International Airport.

Last week, I saw it listed at a fancy bistro and at a smoked meats restaurant in the Pacific Northwest.

What makes a micro-distilled, small-batch gin stand out from crowded liquor shelves?
Here’s a hint:
How do you make your cocktail the color of an evening sky, sapphires, or the Caribbean Ocean, without adding Curacao or artificial color? Easy. This new gin from Canada is BLUE (dabba dee dabba dah). Right out of the bottle.

The Research

I first read about the Empress 1908 gin in several online articles and, having never seen a gin pour deep blue out of a bottle before, I was extremely curious. So I flew to Victoria, Canada, and headed to the Empress Hotel at the Inner Harbour. Standing in their lobby, I was oddly craving potato chips. Hmmm.

One flight up the lobby stairs took me to Q Bar, with its floor-to-ceiling arched dark wood design and stylized art pieces featuring Queen Victoria. The vibe was so relaxing, chill and classy. If I lived nearby, I would be here just all the time!

Then again, it may have been relaxing and chill because it was noon on a Tuesday.

The Taste Test

I grabbed a bar stool and noted the Empress 1908 gin bottles proudly displayed at one end.

I chatted up the barkeep about it. He gave me a sample, and the gin flowed blue right out of the bottle. So…it’s not juniper-forward or fragrant like a London Dry. I mean, the juniper is there, and there’s also citrus (grapefruit?), plus some other botanicals, but there’s also something…earthy? What IS that??

I looked it up on my phone. The “eight carefully selected botanicals”, includes grapefruit – not surprised – plus coriander, cinnamon, rose petal and ginger. Mystery ingredient number one is Empress black tea.

I’ve heard of infusing gin with tea, but not having tea as an ingredient in the actual making of a gin. Seeing the teacup in their promo pic, just to the right of the bottle, should’ve clued me in. I just assumed it had to do with bored, sad British housewives hiding their alcoholism by secretly sipping gin from a proper teacup, or something <shrug>.

*Photo courtesy of the 1908 Empress Gin website*

Mystery ingredient number two is the butterfly pea flower, which creates the gin’s all-natural blue color and also adds to that earthy, woody flavor.

So here’s the cool part. How do you make the gin go from deep blue shot to violet/purple martini and then to pink gin and tonic?
Acidity.

The Demo

The barkeep put on a show for me.
The gin poured out deep blue (sigh). When it hit the citrus slice, the gin mingled with its acidity and turned purple/violet as it trickled to the bottom of the glass. Tonic was added, lightening the color to a lavender pink. So gorgeous.

The Conclusion

So about that taste test…

If there’s such a thing as color therapy, it was working on me because just looking at the shades of the Empress 1908 gin lulled me into a blissful haze. As for its flavor…frankly, as a lover of gin in all its levels of botanical offerings, my mind wasn’t blown. The earthiness from the tea and flowers was interesting – and a bit confusing – but the sipping experience, as a whole, was too subtle and a bit lacking. Then again, it’s a matter of personal taste.

It’s now available at stores in the United States. If I ever get a bottle (because the blue hue is just so lovely) I may experiment with mixing it with other gins, just to add the aromatics and pungency that are a baseline for all straight-sipping and classic cocktail gins I enjoy.

Cheers!

—————————————————————-
Credits:
Written and Photographed by Alexandria Julaton
https://www.liquor.com/recipes/color-changing-martini/
https://foodgressing.com/q1908-cocktail-empress-1908-gin/
https://www.healthline.com/nutrition/butterfly-pea-flower-benefits
https://www.bonappetit.com/drinks/non-alcoholic/article/butterfly-pea-flower-color-changing-tea
https://www.empressgin.com

Featured Post

Cocktail science, magic and history – the Clarified Milk Punch

How do you turn MILK into a clear liquid, then into a smooth, tasty cocktail? Alchemy, magic and science.

The History

The classic cocktails I’ve had were mainly from the 20’s and 30’s. The clarified milk punch cocktail, though, is centuries older! As in, even Benjamin Franklin had a recipe for it.

*Benjamin Franklin’s recipe (The Educated Barfly)*

No one’s really sure who actually invented this cocktail. Some say the oldest known written record of this recipe is that of housewife Mary Rockett, circa early 1700s. However, other records show that Aphra Behn – writer, courtesan and party girl – served it at her soirees in the 1600s.

According to The Bartender’s Guide (circa 1862), the clarified milk punch is “a literal hot mess of curdled dairy, citric acid, pineapple juice, tea, and booze”. Yes, it sounds disgusting. So why am I writing about it, right? Because weirdly cool cocktail science, people! Come on now!

When I first heard about it, I kept asking myself, “WHY, though??” As in, why would anyone put themselves through such a pain in the ass hassle – perform way more than a reasonable number of steps – just for this cocktail?

Lots of people back in the day were hooked on it, too, so I was curious.

Photo courtesy of The Inspired Home

The Science and Magic

When milk comes in contact with acid and alcohol, it separates. The curds settle to the bottom, and the milk proteins (casein) strip out the color and bitterness caused by tannins.

After the acids curdle the milk, it’s time for the magic to happen. Now you strain out the solids by pouring the curdled mixture through a cheesecloth, coffee sieve, or whatever. Or if you’re using ol’ Benny’s recipe, “run it thru a jelly bag till it is clear”.

Then you mix that clarified citrusy liquid with booze (like brandy, bourbon or rum) and spices. The result is, according to Aphra Behn’s recipe, a cocktail that’s “devoid of color but also dangerously easy to drink. Slightly sweet, full of spices, and velvety-smooth on the palate”.

The Experience

I flew to Santa Fe, NM, and went to the only bar I knew of that had it on their menu – the La Fiesta Lounge.

One evening, I got to the bar just before the live music and dancing started. I asked the bartender if I could watch him make the clarified milk punch.

He said sorry, but no.

The whole mass-production process takes about a couple of days, including 8 hours just to strain out the milk solids. So he gave me a sample in a fancy aperitif glass.

I’m staring at the glass, and I can see right through it. Who would’ve believed this started out as MILK? Then I took a large sip and MMMM! There’s a “fullness” to the flavor, probably from the booze and spices. Plus, the milk’s whey proteins create a slightly thick silkiness to the cocktail’s texture as you sip it. You can sip it straight – I can see this as a winter drink – or add ice to lighten it up.

I thanked the bartender for the taste and ordered the full-size cocktail. This is probably the strangest cocktail I’ve ever had, but it’s very tasty, smooth, and easy to enjoy. I’d definitely order this again!
Cheers!

The Recipe

There are many variations and versions of the Clarified Milk Punch. Here’s one video I found:

Credits

Written and Photographed by Alexandria Julaton
https://www.atlasobscura.com/articles/clarified-milk-punch-recipe
https://theeducatedbarfly.com/benjamin-franklins-milk-punch
https://theinspiredhome.com/articles/a-winter-spiced-make-ahead-cocktail
https://en.wikipedia.org/wiki/Aphra_Behn
https://www.splendidtable.org/story/2017/09/15/classic-cocktail-revived-americas-test-kitchen-on-milk-punch

Featured Post

Tiki Kava Bar in Hippie Town, Maui

Authentic or canned, I’ll take a Polynesian paradise experience any way I can get it! Along with blissful chillouts on a gorgeous beach with ukelele music nearby, the chickens are wild and the natives are sometimes restless.

During a recent trip to Maui, we drove to the North Shore area and wandered through Paia – a hippie/hipster/beach bum/surfer town beloved by tourists. If there’s a kava bar to be found, it would definitely be here!

A yoga instructor, on her way home, helped me find the parking lot ticketing booth. She was a recent transplant from the mainland, and was “really stressed” about going back to attend a meditation retreat. Had to think about that one.

Kava Lounge

Aumakua Kava Lounge’s entrance was in a corner of a strip mall near the edge of town, across from a church. Soon as you walk inside, the vibe is 1930’s tiki hut with thatched roof, bar stools and charming island theme touches, including mermaid light fixtures. And, of course, the tiki gods! A huge fan of tiki lounges, I was diggin’ this pretty hard.

It was just before sunset, and the kava bar wasn’t crowded yet. Later on, we got a taste of the local flavor – chatted with a couple of sweet guys with salty stories. Just going to say that Paia is a laid-back town with a whole lot of character(s).

History

We wanted to first try straight-up kava in coconut shells – like the traditional ceremonies in Fiji and ancient Hawaii. From what I’ve read, kava is the drink of choice when good things happen, or when you want them to.

In Fiji, kava is traditionally served on special occasions and as part of a ceremony welcoming guests to a village. In ancient Hawaiian culture, kava was offered as a ceremonial gift to ancestral spirits to ensure the prosperity and well-being of the village. Farmers offered kava to the gods to ensure the success of their crops; canoe makers would offer kava to the forest gods while choosing a Koa log for an unsinkable canoe (one hopes); plus, kava was fed to the ocean spirits to bring lots of fish to nearby shores.

The Kava Experience

During Fiji’s welcoming ceremonies with the village chief, guests are seated around a kava tanoa communal bowl, where the dried kava root is pounded. The pulp is then placed in a cloth sack, and mixed with water. The result is a brown liquid – the “Kava gold”. After it’s strained, it’s ready for drinking.

The lounge sources their dried kava roots from Vanuatu, which is ground into a powder. Our hostess mixed and strained the kava in a large bottle of purified water, then served our kava in coconut shells.

The hostess offered us our kava cups at “high tide” (full cup). The kava looked like a brownish tea. We all clapped once, yelled “Bula!”, then drank the entire cup. After that, we clapped 3 times and she shouted something that meant the ceremony was done. Might have been ‘Maca!’ ?

After drinking it, I felt a little loopy. Not drunk or high, just calm and floaty. Makes sense that kava’s been a go-to to relieve anxiety and stress, or even just to get that feeling of calm happiness. Also, there was a little numbness around my lips and tongue. Probably due to it being a nightshade plant.

Kinda gives new meaning to bartenders asking customers “What’s your poison?”

The kava was a teensy bit bitter, but not unpleasant. If you want to bypass the kava ritual and bar (why??), you can get it at organic and natural food stores as a liquid in small bottles. Use the dropper to place drops into your mouth, or into other liquids (like juice) that cover up the taste. You can also opt for kava capsules.

Even better, you can have it in a cocktail!
This kava lounge makes classic cocktails and uses kava in place of rum. And they’re tasty! We had a round of Blue Hawaiians and Hurricanes.

I would love to partake in a traditional kava ceremony with a village chief in Fiji, someday. Until then, I’m down for the faux ritual prep, followed by clapping, shouting and drinking at the nearest kava bar with friends!

Bula!

Even more fun than a recipe, here’s a video on how kava is made, Hawaiian-style:

_{Written and Photographed by Alexandria Julaton}
_{Credits and References:
https://www.konakavafarm.com/articles/history.html
Wikipedia
https://www.healthline.com/nutrition/kava-kava
https://royaldavuifiji.com/the-traditional-fijian-kava-ceremony/
https://www.fijiresort.com/what-is-a-traditional-fijian-kava-ceremony/}

Featured Post

The Pickleback: Booze and Pickles, #Why?

Some experiences are more “cautionary tale” than “epic adventure”. Like cocktail ingredients that shouldn’t occupy the same shot glass. Irish Cream and lime juice, for instance. Plus, others that shouldn’t even be in the same room.
Case in point, mayonnaise.

AND YET!…
Bailey’s Irish cream + lime juice = The Cement Mixer
Absinthe + vodka + mayonnaise = The Stinger Worm

Just goes to show there are people with more open minds and braver palates than mine. Like the Irish on the Try Channel! Although their reactions don’t vary much past anger:

Or even bewilderment:

Which brings me to today’s cautionary tale (or epic adventure?) – The Pickleback!

Cocktail History: The Pickleback

But first, a little cocktail history. The pickleback is a whiskey shot chased by a shot of pickle brine/pickle juice, or a bite of whole dill pickle. Upon first hearing about the pickleback, I was torn between curiosity and outrage. So I tried piecing together the pickleback’s origin story.

Some say in 2006, a customer at Brooklyn’s Bushwick Country Club – one of the divey-est dive bars in New York City, according to Eater – asked for a shot of pickle juice to accompany her vodka. Curious about this request, bartender Reggie Cunningham decided to have his own little experiment by downing several shots of Old Crow Bourbon, each followed with shots of McClure’s pickle juice. He loved it, and started serving what he dubbed ‘The Pickleback’. Later, Jameson became the whiskey of choice for the pickleback.

However, pickle juice chasers aren’t new to the cocktail world. Long before Reggie’s epiphany, they were paired with tequila shots in Texas. Plus, pickle dills followed vodka shots in Russia.

The Pickleback Experience

This all sounded like crazy talk. And in my deeply heartfelt opinion, whiskey is an art and a science, involving craftsmanship and a quest for perfection. So why would anyone … ANYONE … want to F– it up with pickles?? According to one theory, the brine soothes the burn from the booze.

On a mellow Tuesday late afternoon, I wandered over to a saloon called The River Pig – a quick stop before heading over to meet a gal pal for HH nachos and tequila. Later that night, mosh pit thrashin’ on Bluegrass night at another local bar.

*Mosh pit on Bluegrass Night at the Laurelthirst*

It was the holidays, so the saloon was decked out in Christmas decor. Lovely.

What is a “river pig”, you ask?
Back in the day, they were the guys who guided logs down the river to saw mills. They also walked on the floating timber, and used a 12-foot pike to free up log jams. It was a super dangerous job, with guys sometimes falling off one log into the river, before being smashed to death by several others. Because it was so risky, the river pigs were paid more than lumberjacks. Later, that hard-earned money was spent on many glasses of whiskey at the end of the day.

Soon as I sat on my bar stool, I ordered a pickleback. The barkeep brought me two shots – shot of Old Taylor Bourbon and shot of pickle juice. For a while, I just sat there staring at them.

The bourbon shot, I could totally do; it was the pickle juice that gave me pause. I mean, it was A LOT of pickle juice! My courage was faltering. Hmm.

Decided to put in an order for some curly fries, as a precaution or ’emergency response’ tactic. Figured I might need them to scrape my tongue, after I threw up in my mouth. As soon as the curly fries arrived, I was ready.

The Verdict

Down went Old Taylor (MMMMM! Zero burn, by the way). Down went the pickle juice, and….
HUH! It really wasn’t all that horrible. It was actually…kinda tasty! The sweetness from the bourbon and salty sourness of the pickle juice reminded me of those experimental, suprisingly tasty fusion snacks you find at the potato chips section, like chipotle ranch dressing Cheetos, or something.

They say conquering your fears makes you stronger. And perhaps I am a better person after this.

But I STILL draw the line at mayonnaise in my booze. Cheers!

The Pickleback
Adapted from recipe at Liquor.com

Ingredients:

1 1/2 ounces Jameson Irish whiskey
1 1/2 ounces pickle juice/pickle brine

Steps:

Add the whiskey into a shot glass.
Add the pickle brine into a separate shot glass.
Instruct the drinker to take the whiskey as a shot, then the pickle brine as a chaser.

_Credits:

_{Written and photographed by Alexandria Julaton}
_{TRY Channel on Youtube https://www.youtube.com/watch?v=rFH0J29QMKc
https://www.mentalfloss.com/article/513951/brief-history-pickleback-shot
https://en.wikipedia.org/wiki/Pickleback
https://www.thrillist.com/drink/nation/pickleback-shots-11-things-you-didn-t-know-about-picklebacks
https://www.liquor.com/pickleback-recipe-5087251}

Featured Post

Between the Sheets at a Bordello Museum

You know how you start out in one place, go down a rabbit hole or two, and end up somewhere unexpected, yet oddly cool? I was in Idaho that week, and was looking for a huckleberry festival. I went from the festival web page, to the map (which I enlarged), to “…Hang on…what’s this thing over here? A…BORDELLO museum??”

So naturally, I had to look up what kind of town would have one. Turns out, it was the kind of town that would hold a funeral procession for a decommissioned stoplight.

“…They had a grand funeral for the stoplight, putting it in a coffin, and had a horse-drawn hearse carry it as a bagpipe band played. Now, a sign at the old site gives directions to the Wallace Mining Museum, where the light can still be seen resting in its coffin.”

Plus, has a manhole cover downtown commemorating their mayor’s announcement that Wallace was the Center of the Universe. Because just saying it makes it true, obviously!

For real! We were there early enough that I could easily dodge cars while taking photographic evidence.

We wandered a bit, did some sightseeing. Shopping for knickknacks was like finding treasure.

I kept wondering, this town is so damn cool, why isn’t it being used as a backdrop for a sitcom?

Unfortunately, we couldn’t stick around for the yodeling performance that night, which I am STILL bummed about!

But when we got to the Oasis Bordello Museum, it was closed for the season (NOOOOOO!!).

Unable to tour the “workplace”, I could only take pics of the bordello outside, and had to curate pics from other sources (credits listed below). Their Yelp page had some great pics, too. I’m definitely going to have to re-visit, after all the pandemic anxiety has died down.

Wallace, Idaho, one of the “Most Silver Rich Places” in all of history since 1884, had a thriving prostitution industry, up until the Feds raided and shut them down in the late 1980s. The Oasis Bordello was just one of five brothels along Wallace’s main street. I had to read that passage a couple of times: just one of FIVE brothels… (pause for effect) …on the SAME STREET.

Every detail of the 10-room Oasis Bordello was left intact, so museum guests could see how it was on the night Madame Ginger and her ladies escaped during the police raid. Mannequins were set up showing the ladies in various poses on a typical work night – on top of the piano, taking a bubble bath, sliding on their stockings, etc.

When customers showed up, money changed hands and the timer was set. Records were kept on how many guests were serviced, on which nights, and with which ladies. For two weeks straight, the ladies worked 12-hour shifts, serviced 35 to 40 clients per night, and made upwards of $2,000.

In case you were wondering how much the ladies charged for their time and talents, here’s the menu (I recommend you consult the Urban Dictionary for details and descriptions on these offerings):

Menu

Straight, no frills $15, 8 minutes
Straight, regular $20, 13 minutes

Half & Half, no frills $20, 11 minutes
Half & Half, deluxe $25, 15 minutes

Straight, French, no frills $25, 10 minutes
Straight, French $30, 15 minutes

“69” $30, 15 minutes
Half Hour $35
Per Hour $70

Bubble Bath & Half Hour $50
Bubble Bath & Hour $80

Positions, $5.00 ea. plus $2.00 ea.
Vibrator – $15.00 plus regular party price plus $5.00
Doubles – double price per party, time same as one

—————————————————————————–

And now, the inspired cocktail!

Between the Sheets
(courtesy of liquor.com)

1 ounce cognac
1 ounce light rum or white rum
1 ounce triple sec
1/4 ounce lemon juice, freshly squeezed
Garnish: flamed orange peel

Add the cognac, rum, triple sec and lemon juice into a shaker with ice and shake until well-chilled.

Strain into a chilled cocktail glass.

Flame an orange peel over the top of the drink to express its oils, then discard the peel before serving.

Cheers!

___________________________________________________

Credits

Most of the photos and factoids were courtesy of:

https://visitnorthidaho.com/activity/oasis-bordello-museum/
https://www.spokesman.com/stories/2009/aug/02/wallace-history-both-weird-and-wonderful/
https://visitnorthidaho.com/activity/oasis-bordello-museum/
https://www.wallaceid.fun/places/united-states/idaho/wallace/attractions/oasis-bordello-museum/
https://www.atlasobscura.com/places/oasis-bordello-museum
https://maps.roadtrippers.com/us/wallace-id/attractions/oasis-bordello-museum

Featured Post

A Ballsy Tale: The Monkey Gland Cocktail

Weeks ago, I wandered over to my favorite watering hole – a bar that served mainly classic cocktails from the 1920s and 30s. Many of my faves were there, along with others I’ve never heard of, but planned to try. Including this one…the Monkey Gland!

I mean, with a name like that, how could you NOT want to taste one, am I right?? I had a feeling it had one helluva backstory.

The Backstory

Dr. Serge Voronoff believed cells from the younger beasts would re-invigorate the older animals. He transplanted organs, tissue and bones from younger horses and sheep into older ones. That was followed with experiments on transplanting monkey thyroid glands into humans, to help them overcome thyroid deficiencies.

The idea being that monkeys shared enough biological similarities to humans, as required for transplants.

Next, Dr. Voronoff focused on the impact of testicles. According to his book “Life: a Study of the Means of Restoring Vital Energy and Prolonging Life” (available on Amazon.com), the sex gland “stimulates cerebral activity as well as muscular energy” as it “pours into the stream of the blood a species of vital fluid which restores the energy of all the cells, and spreads happiness.”

He started transplanting the testicles of executed criminals into millionaires. However, there were more rich men who wanted the testicles than there were dead criminals to supply them.

So he used monkey testicle tissue instead. The testicle grafting became so popular that a special reserve was set up in Africa just for capturing and holding monkeys for gland transfers.

And now… the cocktail!

Disclaimer:
No monkey parts were harmed in the making of this beverage.

The Monkey Gland
Courtesy of the Spruce Eats

1 dash absinthe
2 ounces gin
1 ounce freshly squeezed orange juice
1 to 1 1/2 teaspoons grenadine, to taste
Orange slice, or flamed orange peel, for garnish

Swirl a dash of absinthe in a chilled cocktail glass to coat it, then discard any excess liqueur.

In a cocktail shaker filled with ice cubes, pour the gin, orange juice, and grenadine.

Shake well.

Strain into the prepared glass.

Garnish with an orange slice or a flamed orange peel. Serve and enjoy. Cheers!

———————————————-

Sources:

https://www.thespruceeats.com/monkey-gland-cocktail-recipe-759322

https://en.wikipedia.org/wiki/Serge_Voronoff

https://www.atlasobscura.com/articles/the-true-story-of-dr-voronoffs-plan-to-use-monkey-testicles-to-make-us-immortal

Photos by pexels

The Bard & Banker: A Tale about a Pub, a Poet, and Damn Good Ale

There it was.

Early afternoon in downtown Victoria, and the sight that made my eyes go all sparkly – a Scottish pub (Bard & Banker), an English pub (Garrick’s Head), and an Irish pub (Irish Times), all in a row. Or as I like to say, just staggering distance from each other!

And as a bonus, right smack in the middle of the English and Irish pubs is Bastion Square, where locals watched public hangings back in the day, then hit the nearby watering holes afterwards for some conversation. I love a town with a rich history!

How do you gentrify a site of gruesome, tragic history, plus make it trendy again? Tourism!

In addition to being a lover of classic cocktails and hard spirits, I am a huge fan of craft beers. Expanding my horizons has been very good for the soul. Having never tried a Scottish ale, I decided today was the day!

Bard & Banker was beautiful inside, shiny yet cozy, with its cream walls, dark wood, and many chandeliers. Awfully fancy for a Scottish pub, I thought, as I headed for the bar (Hint: It used to be a bank).

As I sat down, I beheld yet another wondrous sight: A place of honor for their best Scotch whiskys! Next to it was a shelf for the rest – bourbons, vodkas, less special whiskeys, etc.

I told the bartender I wanted a Scottish ale. He handed me a menu, and there it was – big, bold red letters, burning into my eyes and brain, like Destiny: Stone Fired Scottish Ale. I ordered it immediately, and was told it was a fine choice.

“Barkeep”, says I, “What be this ‘Phillips Robert Service’?”

“Phillips is the brewing company”, he replied, “As for ‘Robert Service’, aye well, there’s a tale!”

The bartender hurried to the other end of the bar, and brought back my ale, a poster, and then the tale.

Robert Service started his career working as a banker in Scotland, like his father. During that time, he devoured books on poetry by Browning, Keats, Tennyson, etc., and started composing some of his own. He later moved to Vancouver BC, and wandered up and down North America, doing odd jobs, falling in love, hitting his family and friends up for money, and having one crazy adventure after another (something about a cowboy outfit, a bordello in Mexico, and so forth). During that time, he published several pieces.

This guy! There oughta be a movie!

While honing his poetic prowess (and being flat broke), the “Bard of the North” got a day job as a Banker, at the Canadian Bank of Commerce in Victoria BC. He rented a room upstairs, in this same building where he worked. The building later became the bar where I’m sipping this damn fine Scottish red ale named after him – one of the finest craft beers I’ve ever tasted!

It was absolutely delicious – rich, flavorful, yet light and fresh! I highly recommend you order this beer when you’re at the Bard & Banker in Victoria BC, or anywhere else in the world, if you can get it!

Robert Service’s journey continued to the Yukon, where he had many more adventures that inspired some of his most famous poetry. I’m envisioning a web series of the Bard/Banker’s adventures. Think of the creative liberties the writers could take, on top of an already amazing story!

One of his funniest and most popular poems is the famous “The Ballad of the Ice-Worm Cocktail“. Below is a snippet. Click the link if you want to read the entire poem:

“…”There’s been a run on cocktails, Boss; there ain’t an ice-worm left.
Yet wait . . . By gosh! it seems to me that some of extra size
Were picked and put away to show the scientific guys.”
Then deeply in a drawer he sought, and there he found a jar,
The which with due and proper pride he put upon the bar;
And in it, wreathed in queasy rings, or rolled into a ball,
A score of grey and greasy things were drowned in alcohol.
Their bellies were a bilious blue, their eyes a bulbous red;
Their back were grey, and gross were they, and hideous of head.

And when with gusto and a fork the barman speared one out,
It must have gone four inches from its tail-tip to its snout.
Cried Deacon White with deep delight: “Say, isn’t that a beaut?”
“I think it is,” sniffed Major Brown, “a most disgustin’ brute.
Its very sight gives me the pip. I’ll bet my bally hat,
You’re only spoofin’ me, old chap. You’ll never swallow that…“

Cheers!

All photos taken by Alexandria Julaton

Holiday Spirits: Barrel-Finished Cocktails

I had the genius idea of my ski-buff boyfriend and I staying at a hotel in Park City, Utah, just walking distance from the slopes. While he was playing in the snow, I’d be downtown feeding my wanderlust.

Being a flatlander, I have never been higher than 700 feet above sea level, unless I was on an airplane. Found out the hard way that high altitude sickness was an actual thing. Plus, it was a real b—-!

In a couple of days, the vomiting stopped and headaches were mercifully less frequent. Eventually, the dizziness and shortness of breath eased up, too.

My boyfriend told me that when his parents were in Peru, they were given “cocaine tea” to help with their high altitude sickness. The proper term is “coca tea”, which is coca leaves boiled in water. Note: Chewing the leaves or drinking the tea could get you a positive drug test for cocaine. And yet I would have KILLED to drown my misery in gallons of that stuff right then!

While exploring downtown Main Street, I wandered over to a side street and found the High West Saloon. Their distillery is a few miles away but, sadly, tours are on hold during these Covid times. At the saloon, they served up their award-winning spirits in a shot glass, in a cocktail, and in their food.

The saloon was a mellow, chill place to grab an appetizer and a very tasty Boulevardier, made with their own American Prairie Bourbon. I liked my cocktail so much, I had to come back the next day. Both times, I forgot to take a pic of the exterior, probably coz I couldn’t wait to get inside. So the screengrab below is from their site.

One of the things I noticed on my way to my table was a “shrine” to their barrel-finished Manhattan.

On their menu, I saw that they featured two cocktails finished in their whiskey barrels – the Manhattan and the Old Fashioned. I’ve only ever seen barrel-aged hard spirits, such as gin or tequila. Plus, one of my favorite whiskeys, Angels Envy, is barrel-finished in port wine casks.

But barrel-finished COCKTAILS? Didn’t know they existed, so I needed to explore this further and deeper!

The next day, I went back to the saloon, scored outdoor seating, and texted my boyfriend to meet me there. While waiting for him to show up, I enjoyed this view from across the street.

There were two barrel-finished cocktails on their menu, so we had to try both. First the Old-Fashioned, then the Manhattan. I preferred the Old-Fashioned. Props for the torched orange peel as a finishing touch! As for my boyfriend, the barrel-finished Manhattan, also very delicious, rocked his world. He bought a bottle at the gift shop to take home.

I gotta say, I am loving the process of aging and finishing hard spirits in barrels recently used for some other liquor! The whiskey barrel finish gave both cocktails added dimensions in their flavor depth, sweetness and aroma. There was an indefinable something; the first word that leaped to my mind was ‘savory’. The next was “extraordinary”.

To anyone visiting Main Street and Park City, Utah, the whiskeys and cocktails at High West Saloon are highly recommended!

Cheers!

Additional sources:
http://www.newperuvian.com/drinking-coca-tea-drug-test-results/
https://www.highwest.com/saloon.php

CORN Vodka?? Hmm…

Last weekend, my man surprised me with a 1.75 liter bottle of vodka, one of those huge bottles with a handle. The vodka came highly recommended by his “spirit” guide at the liquor superstore. I stared at the massive bottle with open skepticism, and said out loud, “This better be good!”

At 40% alcohol and 80 proof, it had respectable stats. Then I twirled the bottle to see:

“Distilled from…CORN”??

Nothing against corn; I’m a huge bourbon fan, and prefer to drink it straight. But vodka, though…what the hell IS this, moonshine??

My eyes instantly narrowed with hostility and suspicion! I’ve tried other vodkas, made from distilled potatoes (Monopolowa) and grapes (Trader Joes, I love ya but come on now!). And I’ve always ended up running back to the waiting, open, comforting arms of grain vodkas.

But…I had to keep an open mind. Corn vodka??
Hmm…

Right above “Crafted in Texas”, the bottle stated on its label that it was “six times distilled”. My first thought was, it’s like traveling around the world, trying out cuisine beyond your comfort level, and finding the answer to the age-old question of “Is anything pretty much edible, if it’s deep fried enough?”

So it was time to set up the testing environment. With The Smith’s “How Soon is Now” playing in the background, I pulled out a slim, sexy shot glass, and started pouring.

The Smell

First I sniffed it. If I got even the smallest whiff of turpentine, or any strong odor at all, it’s going down the drain. But, nope, it smelled clean. Slightly sweet because of the corn, and not at all like rubbing alcohol.

The Taste

Took a large sip, held it in my mouth, and let it slowly trickle down my throat as I breathed in and out. Fairly smooth, with minimal burn (I mean, this is hard liquor after all, not water).

So, yup, turns out this corn vodka is smooth enough to use for 2-3 ingredient cocktails, and smooth enough to drink straight. Okay, I don’t know if all corn-based vodkas are distilled this much to get this smooth, but this one was truly made for easy drinking.

I tip my hat to y’all, Texas!

A Quarantini Cocktail: The Mint Julep

So your favorite watering-hole is closed down by the pandemic. Or popping by for a pint while bars are opening at half-capacity (or less) in phases means waiting in line, or making a reservation days ahead.

Fortunately, there’s a solutions for these: the Quarantini! But not having an impressively stocked arsenal, like your favorite bar does, means working with what you’ve got.

So what’s a girl to do? What, indeed.

The only explosive growth I’ve seen this early summer is the mint plant in my garden. And, like they say, when life hands you mint, make juleps!

The mint julep has been around since the 18th century, and is still the official cocktail of the Kentucky Derby. It’s been featured in classic literature, such as Gone with the Wind and The Great Gatsby, as well as in stories (rumors?) about some famous writers.

William Faulkner would sometimes go behind the bar at Musso & Frank Grill in L.A. to make himself a mint julep. Ernest Hemingway threw a fit and smashed his drinking glass against a wall at a bar in France, because the bartender served him a crappy mint julep.

Given the extreme reaction to his cocktail, my guess is the base spirit was something NOT bourbon. I mean, I get it. The man was heartbroken, obviously.

As luck would have it, an American tourist was also at that bar with friends. Seeing this outburst, he procured a bottle of Makers Mark from his satchel, thus calming the writer’s rage with a properly made drink.

I sometimes use Makers for this cocktail. Today, though, I’m using Woodford Reserve Kentucky Straight Bourbon Whiskey.

The ingredients:

1 teaspoon sugar
Bunch of mint leaves
Crushed ice
2 ounces bourbon

Add the sugar.
Put the teaspoon of sugar in a mixing glass. I use Baker’s Sugar, which has finer, smaller granules than regular sugar, so it dissolves more quickly. If you’re using regular sugar, just add about a teaspoon of water to dissolve it completely.

Add the mint.
After you add the bunch of mint leaves in the mixing glass, just press them gently and firmly with your mixing spoon, or muddler. You want to extract the oils without tearing up the leaves.

If you use a muddler, DO NOT pound the leaves; you’re not making a mojito! Besides, breaking the leaves releases its chlorophyll, which can make your julep taste a little bitter.

Add the ice and bourbon.
Pour some crushed ice on top of the mint leaves. Now add your bourbon, and give it a couple of stirs.

Work on the presentation.
The cocktail is almost ready for its big moment! Pour the mixture into a highball glass.

Heap more crushed ice, and place a mint sprig on top.

Stir until the glass feels chilled, then add a straw for sipping.

And now enjoy your summer day with another classic cocktail!
Cheers!

Sources:

The Mint Julep. The Right and Wrong Ways to Make the Simple Classic.
The Complete History of the Mint Julep

The Smoking Cocktail

One warm summer evening, I was suddenly surrounded by a flurry of pink. It was everywhere – feather boas, hats, tutus, bags, cocktails. There was a charitable event going on and ladies were swarming the town.

I ducked out from all that activity into an alley where I found a cozy bar with large industrial machine parts as theme decor.

As I looked through the drink menu, this stood out almost immediately:

SMOKEE MUSKOGEE • ROCKS • 12
jack daniels honey whiskey, lemon juice, lime juice, simple syrup, cedar plank smoke

Cedar plank smoke?? You saw that right, the bartender said with a smile. I ordered it right away, dying with curiosity as I waited for the show. The bartender came out of the backroom with his ensemble, including a blowtorch and a wood plank.

It was SO butch!

Other customers turned to watch, as he held up the piece of wood and torched it to a fiery glow. It was so close that I could smell the burning cedar.

While the flames were still dying down, he placed the burned wood plank down in front of me, then inverted a rocks glass over the char.

I stared fascinated at the roiling smoke captured in the glass, but also wondered nervously if the glass would suddenly explode and shatter from the air pressure and heat.

I was suddenly distracted by the bartender shaking up a cocktail – one of my most favorite sounds in the world (am I right, Nick Charles?). He poured about an ounce of the cocktail into a small glass and set it aside, but kept the rest in the shaker.

In a few seconds, he turned the rocks glass upright. With the smoke still inside the glass, he poured in the cocktail, infusing it as the smoke slowly drifted up and around the rim.

I was given the small glass with the ounce of cocktail, to first try the cocktail without the smoke. It was delicious and fresh.

And then I tasted the smoked cocktail.

Mind blown! It was AMAZING! The smoke infusion gave the cocktail depth and dimension that no other ingredient on a bartender’s shelves ever could. Now I’m wondering what other cocktails can be smoked and taken up several notches.

This definitely made it on my shortlist of greatest cocktail experiences and cocktails that are simply beyond!

Cheers!

Small Craft Spirits: Yaletown Distilling Company

Not that long ago, Yaletown in Vancouver BC was pretty seedy. After telling him I planned to spend a day wandering over there, one of my street-savvy cousins rattled off areas to avoid, due to drug activity, prostitution, etc.

“Just stay away from Main.”
“And stay out of East Hastings.”
“Careful, that place is drug central and a sketchy area.”

I wandered around Yaletown on a warm, sunny Friday afternoon, and saw no disreputable activity anywhere. Turns out, this once sketchy area is now a charmingly gentrified little berg with loads of hip, trendy perks – restaurants and bars (with patios!), cafes, shops, galleries, plus upscale apartments and condos.

Not surprisingly, a handcrafted distillery is part of that mix. Seeing their premium spirits creation machines from the sidewalk through huge glass windows, I just had to wander in and pay my respects to Yaletown Distilling Company.

Camera-shy Craig, the distillery manager, hooked me up with a couple of shots in their tasting room. The refreshing mandarin-infused vodka had good flavor definition. And the honey-infused vodka was luscious, smooth, and not at all syrupy. It was so good, I ordered another shot.

Tariq, the distiller, was checking on equipment before a company field trip was scheduled this evening for a tour of one of the world’s top 10 distillery bars, according to The Spirits Business magazine. Number one rule before the tour begins: Don’t touch anything!

The beauty of small craft spirits distilleries is they can focus on quality, not quantity.
For now.
With rapid growth driven my millenials’ preference for craft liquor made by small local distilleries, the new challenge is maintaining authenticity while mass producing to meet increasing demand.

Unfortunately, Yaletown Distillery only sells their wares within the Canadian borders. But it’s just one more reason to keep coming to this amazing city – to discover and experience cool neighborhoods, with its delights, surprises, and liquid bliss. Cheers, guys!

Martini Mixology: The Classic Martini

The movie “A Simple Favor” came out in theaters last month (I won’t tell you how many times I’ve seen it so far). Just as fascinating as watching two lovely ladies sipping classic gin martinis in a film noir was a mixology lesson from the gorgeous villainness herself.

Turns out, femme fatales, especially the psychopath variety, make their own rules, even when it comes to making martinis.

As for you hardcore, no-messin’-around martini aficionados out there, master mixologist and Liquor.com adviser Simon Ford shows you how he makes the classic martini, which he calls “The greatest cocktail on Earth”.

Click the image to watch the man in action!

If you want to try this at home, I’ve listed the ingredients below. Remember to always start with a chilled martini glass and/or ice cold gin. Cheers!

The Classic Martini

2.5 oz Gin
.5 oz Dry vermouth
1 dash Orange bitters (optional)

Garnish: Lemon twist or green olives without pimentos

Images are still shots from the youtube.com videos for:

How to Make a Martini Cocktail – Liquor.com
A Simple Favor (2018) – Regal Exclusive – The Perfect Martini

Gin Fizz: Booze, Bonfires and Beach Parties

The 1960s were an awakening. Young people were revolutionizing music, fashion, art and sexuality. Men of business were cutting throats, clawing up ladders, and racing to build futures based on their bold, money-driven visions. Hippies and masters of the universe. I got these stories not from watching episodes of Mad Men, but from sipping gin fizzes with Mr. Z, another bad-boy product of the 60’s era.

After a few more sips of his cocktail, Mr. Z was ready to lead me even further down memory lane.

Bonfires and Beach Parties

Back in the late 1800’s, there wasn’t much around Lake Coeur d’Alene, except for a few cabins, a lot of trees, fish, sandy shores, and possibly the occasional Yeti sighting.

Much of the property on Del Cardo Bay had belonged to his grandmother’s family. His grandmother, an “it” girl of the beach party set, threw some of the biggest and best in the Pacific Northwest, including at the bay, where Mr. Z and I were having cocktails.

Back then, supply ships would travel between the quaint little towns of Coeur d’Alene and Harrison, Idaho. To get to Del Cardo Bay, his grandmother’s party guests would pay supply ships to tow their row boats to the bay, which was conveniently located along their route. When the parties were over, guests would row out to the middle of the lake, wave a white flag at a passing supply ship, and get towed to the next town.

At this point, you may be wondering, what happens when a bunch of beach party guests gather away from civilization and uptight neighbors? The revelry could be heard echoing across the bay, and one could only imagine what shenanigans were running amok. Naked dancing around bonfires? Drum circles and peyote? Maybe. Decades later, people still whisper about how the tents and vacation cabins not only housed the guests, but also accommodated all kinds of fun and games. This is where I leave it to your imagination (grin).

Booze

With such lofty lineage, it made sense that the bawdy, adults-only shindigs Mr. Z threw at his fabulous homes in the 1960s were the swingin’-est among the party circuit back in the day. It was that winning combination of booze, broads and bartending badassery. Mr. Z’s creative twists to popular and classic cocktails made them not just better, but also more, shall we say, effective. Good times rolled and drinks flowed – gin martinis, bloody mary’s, gimlets, and so forth.

At 92 years old, he looks back at his youth with a playful grin, a twinkle in his eye, and oh so many stories to tell. Amazingly, he has an excellent memory and knows all his cocktail recipes by heart, as well as all the dastardly deeds and details about his parties and guests, I’m sure.

He allowed me to print the recipe for this deliciously refreshing gin fizz we were enjoying if I promised to leave out one ingredient, what he calls the “pièce de résistance”. His daughter poured some of this secret ingredient into an unmarked jar for me use to make Mr. Z’s gin fizz at home, and for other cocktails that I’d want to experiment with.

Have fun trying to guess that secret ingredient. And above all, enjoy all the gin fizzes you’ll make during “research”.

Cheers!

Mr. Z’s Gin Fizz

6 oz. Minute Maid lemonade frozen concentrate (they come in 12 oz. cans so use just half a can)
6 oz. Dry gin with a high alcohol proof, like Beefeater Gin
6 oz. Whole milk
1 Raw egg
1 Tsp Unnamed secret ingredient

Fill a blender halfway with ice. Add all the ingredients listed. Blend until completely mixed and frothy. Enjoy.

————————-

Photo credits

Photo of gin fizz version without the milk and egg by Alexandria Julaton

The Steamboats of Lake Coeur d’Alene
http://www.harrisonidaho.org/steamboats.html

Party scenes from Mad Men tv show and Breakfast at Tiffany’s movie

Distilled Discovery: The Liberty Distillery

It was late morning when I walked out into a perfect Spring day – rainless, sunny and cool enough to wander aimlessly for hours. I took the Aquabus ferry across from dowtown Vancouver BC to Granville Island, with its sensory-overload foodie paradise markets, art galleries and curiosity shops – one of my favorite places on earth. I usually go before the crowds arrive, so I could get to my treats fairly quickly.

After loading up on gourmet treats, I wandered beyond the markets. Beneath the bridge on Johnston Street, I saw the sign for The Liberty Distillery, creator and purveyor of fine liquid spirits – mainly vodka, gin and whiskey – since 2010. I opened the door for a peek, and was pulled inside by a loud, friendly Scottish accent and a good-looking barkeep.

Not being Happy Hour yet, there were a few people inside. I chatted up the bartender about Scottish and Irish history for a bit.

From the bar’s seating area, I could see the handmade copper stills and other equipment where their liquor is distilled and fermented onsite. According to their website:

The Liberty Distillery chose CARL, Germany’s oldest distillery fabricator to custom design our stills because of their rich 140-year family tradition and uncompromising dedication to aesthetics, design, innovation, and patented ‘aroma plates’ in the rectification columns.

Eventually, I decided to taste two of their gins: Endeavour Gin and Endeavour Old Tom.

Their Endeavour Gin was created in the London Dry style, boldly fragranced and flavored by a blend of 10 botanicals, including juniper and citrus. Instead of a smooth finish, this gin had a bite. Definitely a gin to have as a martini, with vermouth to tame its spicy personality.

The bartender told me about a gin’s Navy strength, a term that came from the days when hard liquor was transported by Navy ships. In case any of the liquor leaked or spilled out of the barrels during transport, the warship’s gunpowder had to be able to still ignite even after being soaked in it.

But being stored in barrels has a price, due to its porousness. Some evaporation occurs during the aging process, about 2%. All that wonderful liquor rising up to the heavens has been called the “angel’s share“.

The Endeavour Old Tom was a different story. This gin was stored in French Oak barrels for several months, during which it gained both its deepened flavors and interesting mahogany color. I held the shot glass up to my nose; fragrant and heady. The flavors that came with each sip were complex and many – more fruit-ish than fruity, like a pastry would be, but balanced and smooth. On top of that, the oak added that extra level of sublime and deep character.

Impressive!

There were bottles on the showcase shelf that looked like they held something liquid in a very pretty shade of pink. They were the Endeavour Pink Gin. Yes, PINK gin! Of course, I had to have a shot (or three)!

The Endeavour Pink was a “limited release” gin, due to its seasonal main ingredient – wild rosehips. The berries, combined with the juniper base, resulted in a fresh, flowery fragrance enjoyed by my palate and nose.

Like a booze-y kiss from a rose.

And the pale, beautiful pink hue added to the whole experience. Sadly, at $45.99/bottle, plus sin tax, this was destined to become a recurring memory for me instead of a repeat experience. Ouch!

I’m looking forward to coming back for these creative, expertly crafted gins on my next trip to Granville Island. But next time, when I’m not tipsy from gin shots, I’ll definitely give their cocktails a try.

Pics of Endeavour Gin bottles courtesy of the Liberty Distillery website.
All other photos by Alexandria Julaton.

Cocktail Backstory: The Communist and Tom Collins

A perfect martini should be made by filling a glass with gin then waving it in the general direction of Italy.” – Noël Coward

“Barkeep!” says I.
“Aye, miss, what shall I make for ye?” says he.
“I would like a cocktail…with an interesting backstory.”

The gauntlet was thrown, and he met the challenge with two words,”Communist Cocktail.”

He didn’t know the details, but said the cocktail’s name had to do with the era during which it was created. As I sat waiting for my cocktail, he handed me a book entitled, “Vintage Spirits and Forgotten Cocktails”.

I looked up The Communist:

“This enjoyable number with the unforgettable name derived from a crude and otherwise quite forgettable cocktail pamphlet from 1933 titled Cocktail Parade. As photographers say, though, it just takes one picture.”

Huh. Not much of a backstory. When my drink arrived, turns out it wasn’t much of a cocktail, either. My reaction after a couple of sips was a shrug and a “Meh.”

It became apparent that the only thing this cocktail had going for it was its cool name. And clearly, it did belong in a “Forgotten Cocktails” book. Not only should it be forgotten, they should also put a “Do Not Rescucitate” warning next to the recipe.

Here’s a cocktail that actually has somewhat of an interesting backstory:

Tom Collins

Back in 1874, someone decided to play a joke a bunch of New Yorkers. He’d go to one person, asked them if they knew someone named Tom Collins. “Nope, never heard of him.” they’d say. Then they’d be told Tom’s been bad-mouthing them all over town, ruining their reputation. Of course, the enraged person would go on a revenge-seeking manhunt for Tom Collins, ready to lynch the slandering bastard.

This would be done over and over again to different people, until what began as one upset person became a vengeful, angry horde. This lame joke went so viral it became “The Great Tom Collins Hoax of 1874.”

One bartender decided to capitalize on this trend by creating a cocktail called Tom Collins. Anyone popping into his bar looking for Tom Collins would end up ordering the cocktail. Hilarious, right?

Here’s a youtube video, in case you wanted to try making this at home. The recipe itself is after the post.

Click on image to watch video

Corpe Reviver #2

This cocktail doesn’t have an elaborate backstory, but I like the name. It’s actually one of my favorite cocktails. Interestingly, it was one of several other concoctions of the same name that was originally created in the 1930s as a hangover cure.

Hangover cure = Corpse reviver.

Get it? :^ )

Tom Collins Cocktail
Recipe courtesy of New York Times

2 ounces Old Tom gin (or Ransom gin)
1 ounce simple syrup
¾ ounce lemon juice
Soda water
Lemon wedge, for garnish
Cocktail cherry, for garnish

Shake gin, syrup and juice with ice until chilled, about 15 seconds. Strain into an ice-filled highball. Top with soda water. Garnish with lemon wheel or wedge and a cherry.

You never forget your first time: A hard cider tale

One sultry Saturday evening, my besty and his partner invited me to join them on a neighborhood crawl. It was impossible to resist: summer, Saturday night, and a trendy ‘hood filled with quirky stuff/people – a winning trifecta I just couldn’t turn down.

I met D and G at their charming little downtown studio, conveniently located just a couple of blocks from hipster central. We were all hugs and chatter about shops and bars to check out that night. There were a couple of places on our radar, but the rest of the evening was wide open.

We bounced around like pinball triplets – an antiques store here, until we dashed over there to the chocolates specialty store, pondered a visit to the palm reader, went around the corner for adult costumes, which was near an exotic tea shop, next door to a place with soaps that looked and smelled good enough to eat, etc.

It was about 8 or 9 pm when we stopped at a pub for some refreshment before we continued exploring. The pub aspired to be unpretentious (which you can’t really be with such a strong hipster vibe), with lots of wood and brick, family-style dining tables, speakers playing random music genres, and a really friendly, young, tattooed/pierced wait staff. We went straight to the drinks menu, to get the really important choices out of the way, before considering any after-thoughts, like food.

By the way, this was years ago, before I was fully immersed and versed in the craft cocktail scene, and definitely long before I knew my limitations. D ordered a pint of their hard cider, and G decided on a crisp lager to cool off with on this humid summer night. Being new to the art of imbibing in boozey beverages, I played it safe and ordered a glass of dry white wine. When our order arrived, I kept eyeballing the others’ drinks. Such beautiful amber colors! G let me try his lager, which was refreshing and light, with a tiny bit of hopsey bite. D let me try his hard cider, and I couldn’t give it back.

I have never had hard cider before. D tried to explain the cider-making process, but I was too distracted to really listen. He may have also mentioned that it was pretty potent. But all my brain could hear was “MMMM it’s like…apple juice! But better! How can a process, with a few steps more or less here and there, end up producing either apple cider, apple cider vinegar or hard cider? Genius!” The hard cider was delicious, fresh, not too sweet, and lovely to look at. So golden. I just couldn’t put it down. It was like apple juice, but better, and with a kick! Realizing he wasn’t getting his hard cider back, D ordered another one.

Did I mention we forgot to order food? Hard cider on an empty stomach. Naturally, you know what comes next.

It’s funny how the booze gently flows into your bloodstream before sucker punching your brain. I recalled a quote from Jack Kerouac’s book “Dharma Bums”:

“The first sip is joy, the second is gladness, the third is serenity, the fourth is madness, the fifth is ecstasy.” He was talking about sipping tea, but it sort of outlined my stages of hard cider discovery:

1 – What is this tasty, amazing drink? MMMM
2 – I’ve discovered a new thing and it’s wonderful!
3 – Ahhhh, yessss, so delicious…hard cider….
4 – What?? No! You’re not getting this back!
5 – …

This is where my brain goes fuzzy, then the room, and everyone in it, gets that weird but wonderful haze around it. Like the lotion-on-the-camera-lens effect in a Star Trek scene when Capt. James T. Kirk notices an attractive female on-board. Cue the flutey seduction music.

G paid the bill, and we walked outside. I felt wonderful and float-y, I decided to do a pirouette I just learned in ballet class, when I suddenly felt a couple of firm hands on both my arms yank me back. Apparently, I almost danced into oncoming traffic.

I was insufferably silly, and D and G were losing patience. They outvoted me and called an end to our evening adventure. Spending the night with two lovely men in their cute downtown studio sounded, well, crowded. D, my wonderful knight in shining armor, decided to drive me home to make sure I got there safely, even though my apartment was just a bus ride away. G stayed behind to, I don’t know, fluff pillows or something.

D decided to take a shortcut through the hills. Unfortunately for me, they were winding hills. I opened the window, thinking the night air would get rid of my nausea. I unbuckled my seat belt. With every turn, the cider splashed around in my stomach, becoming increasingly volatile. And ready to erupt.
Splash. Splash.
And then…OMG.

Suddenly, I grabbed D’s arm and gripped it. Hard. I didn’t even have to say a word; he took one look at my face, panicked, slowed to a stop immediately. But it was too late. I lunged onto the door and shoved my head out the window. In my weakened state, I didn’t have enough lung power to projectile vomit a polite few inches away from the car. So it all slid down the outside of D’s car door in waves, as it gushed out of me. Wow. I hoped the stomach bile/hard cider upchuck wouldn’t take the paint off his car.

The next morning, I couldn’t tell which was worse, my loudly pounding head or my gut-churning nausea. I have never been drunk or hung over before. I prayed for death, but it would not come.
Damn it.
I dragged myself over to Hot Lips Pizza across the street, and forced foccacia bread down my throat, in an attempt to soak up the excess stomach acid (my brother said I’d feel better). I got it all down, and spent several minutes breathing slowly, focusing steadily, using all of my willpower to keep it down. I took some painkillers for my throbbing head, and waited for the food and chemicals to save me.

Never ever again. Oh man, I really think that cider fermented in my stomach overnight and I woke up with a belly full of vinegar. I had plans with D and G later that day. I felt slightly better in a few hours and headed over. G greeted me at the door and couldn’t get the damn shit-eating grin off his face. He and D probably laughed their asses off as they hosed the vomit. I mean, I managed to hold it just long enough to puke on the OUTSIDE of his car, instead of ruining his upholstery! Where’s the gratitude? Come to think of it, where’s the sympathy?? Aren’t they supposed to be my FRIENDS??

D came out of the kitchen with a huge smile, carrying a pitcher and a large glass.
“Cider, anyone?”

All pics taken by Alexandria Julaton, except for Star Trek screenshot

Distilled Discovery: Long Table Distillery

It was a crisp spring morning in downtown Vancouver BC, perfect for another day of exploring. The overcast sky was getting brighter as the day was slowly warming up. Even better – it wasn’t raining.

Google maps showed a marina just a 10-minute walk away. On the map’s aerial view, I saw a ferry that took people across from the pier to Granville Island – VBC’s version of Seattle’s Pike Place Market. Today’s adventure was a ferry ride to Granville Island, and whatever was waiting to be discovered along the way!

The Discovery

Several hours later, I had a bag full of gourmet, artisan yummies, and headed back through the upscale waterfront neighborhood and flowering cherry trees. Suddenly, across the street, the clouds parted, the sun exploded and sweet melodies started playing in my head as I realized what was right in front of me!

The Distillery

Vancouver BC’s first microdistillery was tucked away from the downtown core, looking politely inconspicuous on the outside. It was 3 pm, and customers were already celebrating handcrafted gins and other fine spirits in “a place where kindred spirits meet.” I sat at a corner table, which gave me a view of the whole room.

Bottom photo of distillery, courtesy of their website

The microdistillery equipment was in a large space, just to the other side of a glass wall, behind the bartender. I’m guessing the place was named after the long, beautifully-stained raw wood community table at the center of the room.

I waited for customers to leave so I could get this shot of the table

I noticed customers would occasionally walk back in from the fish and chips truck out front, bringing deep-fried delicious badness to enjoy with their craft cocktails. A Rubix Cube was placed in front of the order pick-up window, to distract you from the windchill while you wait.

The wall next to me was covered with framed articles and accolades about the new distillery. One article mentioned that it was a trip to Portland, Oregon, with its multiple distilleries within and just outside city limits, that inspired co-founder and master distiller, Charles Tremewen, to open Vancouver BC’s first microdistillery. He came over to say hello, and to chat with my server. That’s him in the picture, on the right.

The Gins

I had gotten there in time to order from their happy hour menu, and went straight to the Gimlet. One had the option to have the cocktail made with their Texada Vodka, instead of gin; I asked Colin, my gin experience guide and server, if “Texada” was a wordplay on Texas and Florida. Nope.

Their Texada Stoned Vodka was filtered and mineralized with Canada’s own Texada Island limestone, resulting in a “soft, almost oily, mouthfeel.” Lemongrass was added afterwards for a light touch of citrus. Interesting, but…nah! I’m sure they make a fine vodka, but I’m a GIN lover at a GIN distillery, here to try their premium-quality GINS.

The bourbon barrel-aged gin, listed under the Anathema Devise and Wallach IX cocktails, caught my eye. I knew that with a whiskey, about 60% of its flavor comes from the barrel it was aged in.

But gin aged in bourbon barrels? Bourbon on top of botanicals? Huh!

I ordered a shot. It was sublime, smooth, aromatic and deep. Completely wonderful! I could bliss out with this, listening to some downtempo and ambient house, while looking out at the VBC skyline.

Excited, I put down my shot glass and looked for my next cocktail – Musashi’s Blade, with cucumber-infused gin, sake, vermouth, etc. Colin said the sake smoothed out the gin’s “edges”. My inside voice said, “But isn’t that what the vermouth does already?” Confused, I decided to trust, and ordered it anyway.

I took a sip and frowned. Hm. Here’s the thing.

The Do-Over

Their Musashi’s Blade cocktail recipe called for Nigori Sake, milky white due to its rice sediment. While appropriate when enjoyed on its own, this sake’s creamy richness and sweetness more than smoothed out the cucumber gin’s edges – it overpowered the gin altogether.

I apologized to Colin for the change of heart, and asked if I could have the cucumber gin as a martini instead of in a cocktail, which I should have done in the first place. I wanted to really taste the gin itself, and the sake was interfering with that. He smiled and said I shouldn’t apologize; when a customer says they want to taste and enjoy more of the product itself, that’s a very good thing. The cucumber gin was quite enjoyable – light, fresh and elegant!

Where to Get Them

Now that I’ve whet your appetite for some new, amazing Canada gins, here’s the catch: Along with their other award-winning spirits, Long Table Distillery’s gins can only be purchased onsite, at select stores in Canada, or online in the UK.

When I’m back in town, this place will definitely be on my list of must-visits.

Cheers!

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Photos of ferry and Granville Island Market by JE Alexandria Julaton

Long Table Distillery room, courtesy of their website http://longtabledistillery.com/

Various quotes from the distillery’s website and articles

Cognac: A Warm Beautiful (Cocktail) Memory

It was a bright summer morning in Victoria BC. I was sipping coffee in the balcony, and watching planes skim over the water. A text from my brothers said we were meeting later today, after their afternoon of selfies and shopping.

Until then, I decided to go exploring on my own. A five-minute walk later, I was at the Inner Harbour, wandering in and out of alleys along Government Street. I briefly checked out some trendy bars and cheery pubs, making mental notes of which ones I’ll visit later (and which ones I won’t).

After lunch at Trounce Alley, I ended up chatting with a sous chef from Montreal on his smoke break. He gave me his card and suggested, with his heavy French accent, that we have dinner at his place some evening. “I cook for you, we have some wine and…”, he let the sentence trail off with a nodding smile and a crook of his brow.

I kept the card.

Just then. one of my brothers texted me that he was cocktailing at a bar in Chinatown. He invited me to join him if I was nearby, before meeting up and dining with family in a couple of hours. Past the fruit stands and tea houses, I found Fan Tan Alley, which looked almost too narrow for two people to walk through, shoulder to shoulder. I took my time exploring the tiny shops, fragrant with burning incense. It was summer, warm and perfect. And I had no intention of rushing anywhere.

I found the bar just a block and a half away. My brother wasn’t seated at the counter, where I expected him to be. I saw through a glass partition that he was sitting at a table, staring at a huge oil painting taking up half the wall directly in front of him.

I wish I knew the name of the artist who did this painting

He was completely absorbed by that gorgeous painting of what appeared to be a sort of … costume party? He could barely look away, even as he spoke or took pictures of it with his phone. More interesting to me was the cocktail my brother was sipping. He called it the Warm Beautiful.

The Warm Beautiful

The Beautiful is a delicious, potent and citrusy cocktail made of cognac and Grand Marnier orange liqueur. He preferred it topped with a lemon zest. Having worked part-time as a bartender while in medical school, he knew that cognac’s flavor and aroma deepened when warmed. Cognac lovers would often just cradle the snifter in the palm of their hand, warming the cognac with their body heat.

However, my brother wanted something a bit more imaginative than a mere shot.

The cocktail was served in a snifter. He then asked for a “heater”, a small glass half-filled with hot water. He placed the snifter on top of the hot water. As he waited for the cognac cocktail to reach the proper temperature, he would rotate the snifter now and again, still gazing in awe at the absurd yet fascinating painting across from us.

Age of the cognacs

According to the Bureau National Interprofessionnel du Cognac (BNIC), there are three official classifications of cognac, depending on how long the cognac had been stored in casks:
VS (very special) – At least two years
VSOP (very superior old pale) – At least four years
XO (extra old) – At least ten years

Other classifications have also been used by producers when the cognac had been stored beyond official age scales, such as Extra and Hors d’age (beyond age), which can be as much as 100 years old.

“Rules” of enjoyment

Cognac connoisseurs have very strong feelings about cognacs being used in cocktails. One forbes.com article mentioned that, whereas it is acceptable to use a young VS or VSOP cognac as part of a cocktail mix, it is considered a tragedy to do so with an exceptional-tasting, wallet-busting XO or older cognac. Those can cost hundreds or thousands of dollars per bottle.

My brother’s Warm Beautiful cocktail was created using Hennessey VS, but a Courvoisier VSOP could have also been used. On the other hand, Remy Martin’s $3,000-a-bottle Louis XVIII, which is very popular in China (along with all the other premium cognacs), is an example of one that should be showcased as a solo act.

All drinking aside (for the moment), younger cognacs should also be used for flambe, marinades, sauces, chocolates and fruit preserves.

And if you’re in the mood to immerse yourself in all things cognac, the French town this liquid luxury was named after hosts the annual La Fete du Cognac , where you can party for three days with cognac cocktails, crowds, cuisine and concerts.

Cheers!

The Beautiful cocktail recipe

1 oz Hennessey or Courvoisier VS/VSOP cognac
1 oz Grand Marnier orange liqueur

Add both ingredients into a brandy snifter, mix and serve. Optional: Top off with a lemon zest, the way my brother and I like it.

Enjoy!

All photos of Victoria BC, Canada and the Warm Beautiful cocktail by Alexandria Julaton
Remy Martin shop photo by Weng lei – Imaginechina/AP
Still shot of Cognac Festival, courtesy of La Fete du Cognac
Vieux Carre image from liquor.com

Cocktails: How to fail at picking up ladies, and the fabulous flavored cube

There are so many wrong ways to meet women.

On our way to a cocktail adventure downtown, my gal pal and I added a few more to that list. Here’s one: A dark-colored car with tinted windows pulled up alongside us. Then an unseen driver slowly lowered his driver-side window to reveal just a hand, palm up, and fingers beckoning in a “Bitches, come here.” gesture.
Nope.

Here’s another: A guy stopped his car on the corner at a green light, angry drivers honking behind him, while he’s shouting lame come-ons at us with a huge, pervy grin on his face.
Really big nope!

And then there was this just around the corner.

Yeah, nope again. But kudos for originality!

Hm. Maybe?
I mean, what woman could resist a suave, fashion-forward icon like Austin Powers, even a reasonable facsimile thereof, am I right, ladies?

After that obstacle course of weirdness, we made it to the bar and grabbed seats in front of the bartender.
Because we like to watch the magic happen.

The Single Knight cocktail at Luc Lac’s bar was a game-changing, Whoa!-inducing twist on the Old Fashioned cocktail that made our tastebuds do a double-take. First, a large cube made of deeply smokey Lapsang Souchong tea was placed in the glass. This was followed with their sigh-inducing blend of bourbon, pho syrup, and angostura orange bitters. But wait, there’s more! The finishing touch was a lemon twist, wrapped around a blowtorched bourbon cherry and cloves! Daaaamn!

When I order cocktails that arrive with a large, slow-melting cube, I usually leave it alone for a couple of minutes before I take a sip. This is so a little of the ice will melt into the mix and make it less syrupy. One sip of the Single Knight and MIND BLOWN! The smokiness from the melting tea cube adding to the bourbon, further flavored by zest with burnt cherry and cloves – I was caught up in a swirl of amazingness.

Citrus with burnt fruit and spice was all kinds of nice (especially in a bourbon), but that giant cube made of smokey Lapsang Souchong tea made me realize flavored ice cubes that bring out another flavor dimension in cocktails really is a thing!

Single Knight Cocktail at the Luc Lac bar

I wish I had the recipe for this cocktail. However, I do have the ingredients list. Cheers!:

Four Roses single barrel bourbon
Pho syrup
Angostura orange bitters
Lapsang Souchong tea ice cube
Bourbon cherry
Cloves
Lemon zest

Cocktail Etiquette: Surviving a South Korea Drinking Party

South Korea has really got it going on.

After spending the past four decades integrating with the high-tech industry on a global scale, it succeeded in becoming a major player. Currently the world’s 12th largest economy, it has joined “the trillion dollar club of world economies”, according to Forbes.com.

South Korea’s capital, Seoul, is one of the most visited cities in the world. Downtown is a hodge podge of working stiffs, captains of industry, hipsters on their smartphones at cafes (ironically, of course), and some of the wildest, most creative fashion trends in clubs throughout the city.

With the Seoul train zoom’, downtown feels like everyone’s livin’ it up Gangnam-style!

Video “Gangnam Style” by PSY

But before you start throwing back shots of soju – the local liquor and focus of this post – there needs to be precautions and proprieties in place prior to partaking (yes, I did have fun saying this out loud five times). These just ensure that, even if you wake up in a pool of your own urine wearing someone else’s underwear, you’ll still have a shred of dignity left after last night’s booze binge, knowing you adhered to proper drinking protocols with your pals. Well, for the most part, anyway.

Just a few rules. It’ll be painless. Trust me.

One of my girlfriends, Jessica, had recently visited relatives in South Korea and received an education in the local drinking culture from her cousins. Soju, she explained, is a rice-based liquor similar to China’s firewater, baiju, and is cheaper than buying water at grocery stores. As for drinking etiquette, when someone pours soju into your cup, you have to pour some into their cup in return. Be sure to use both hands when serving the drink. Also, the drinking cheer is “Gunbae!”

According to my brother, who lived in South Korea for a couple of years, when soju is offered by a host who is older or in a more senior corporate position than you, it is very impolite to refuse. You must accept the drink with both hands, then acknowledge the toast and drink the entire shot in one go.

In conclusion, whether it’s with friends or during a hoesik, which is networking or dining with co-workers, drinking is a “social glue” used to really get to know someone. Refusing alcohol not only makes you a buzzkill, but also rude. If you’ve reached your limit, your best strategy would be to accept the soju, then discreetly pour it into a water cup or under the table.

Now that you’ve got these rules down and are ready to join the soju-guzzling party crowd in downtown Seoul, you’ll soon find there are few laws in South Korea against public intoxication. With convenience stores selling cheap hard liquor at all hours, try not to trip over passed-out co-workers on your way to the next bar tonight.

Cheers!

Sources:

http://blogs.wsj.com/korearealtime/2012/11/29/as-south-korea-tackles-drinking-culture-samsung-sets-guidelines/ http://travel.cnn.com/seoul/drink/business-travelers-guide-drinking-korea-213012 http://www.telegraph.co.uk/travel/travelnews/10956078/The-worlds-most-visited-cities-in-2014.html?frame=2421807 http://www.forbes.com/places/south-korea/
Photo credits: Seoul aerial view by Jessica Chang; Downtown at night by stickerstack; Soju by imagesbykenny; Drinking two bottles by kconnor; Shot glass by hilarycl

Soul Rejuvenation: Life Has More Flavor with Friends

I was getting ready to tuck into my favorite chair with a cocktail (well, maybe two) within reaching distance. It’s nice to have these quiet moments to yourself, a bit of meditation and Zen in one’s hectic life.

However, one can have too much soul-searching solitude, and start to feel cut off from the outside world. So I texted one of my girlfriends, and we checked out a new-to-us bar downtown.

The Paymaster Lounge in NW Portland successfully pulled off the “we’ve been your favorite neighborhood bar for years” feel, with edge-y posters, comfy pleather lounge seats and turned-down lights, but was still too clean and new-ish to be truly dive-y. And there was no duct tape on the pleather. In our reckless booze-infused wanderings, we came across their vending machine, filled with a nice selection of lip gloss, condoms, fangs, old movies, and packets containing info on finding your spirit animal.

We made our way to the patio, where we enjoyed our cocktails and ordered from a menu with an impressive array of tater tots options. For the rest of the evening, it was all about boyfriends, family, fashion, DIY beauty treatments, trips we wanted to take, etc. The hours flew.

In case you were wondering, no I couldn’t resist finding my spirit animal in a vending machine. It’s a wolf. And I’m not as evil as I fear, according to the message inside. Then again, it also said I “have a dark soul”.

When I look back at my life, I want memories of adventures and mayhem I shared with friends, not just the sacrifices to my time and life I made so I could work more and harder for my career, until one day I woke up old and alone.

For me, friends (and cocktails!) are good for the body and the soul. Friends not only help us feel like we’re not alone in our struggles, but they also enrich the greater, more meaningful portions of our existence, a.k.a. having a life.

Now get out there, call a friend, and share a cocktail moment with them. Cheers!

Absinthe: Green Fairy Cocktail Party

“None of which equals the poison welling up in your eyes that show me my poor soul reversed, my dreams throng to drink at those green distorting pools.” Baudelaire comparing and preferring absinthe to wine and opium in his poem “Poison”.

Absinthe has enjoyed a tantalizing reputation steeped in decadence, myth and controversy for over a century – the kind of popularity and staying power big-screen actors and rock stars would envy today. Invented in 18th century Val-de-Travers Switzerland, this supposed hallucination-inducing liquor has been rumored to cause convulsions, blackouts, visions of little green fairies, and rampant psychosis. The Fed’s ban on selling absinthe in the U.S. was in effect for decades.

In the 1990’s, its popularity grew worldwide, and eventually – around 2007 – the Fed allowed two European distillers to sell the liquor Stateside. Since then, many have attempted to tap the green fairy portal for visions of demons, angels, creative genius, and so forth. Some say a toxic chemical in wormwood, one of the main ingredients in absinthe along with anise, may have been the cause of these extreme symptoms, and not the liquor itself.

According to one recent BBC article, however, “Contemporary analysis indicates that the chemical thujone in wormwood was present in such minute quantities in properly distilled absinthe as to cause little psychoactive effect. It’s more likely that the damage was done by severe alcohol poisoning from drinking twelve to twenty shots a day.”

How to Serve Absinthe

These days, many bar menus feature absinthe as part of a cocktail mixture. The two most popular methods to serve absinthe have been the Absinthe Drip and the flaming sugar cube. The Absinthe Drip, a classic method, involves the slow-drip of cold water onto a sugar cube sitting on a perforated spoon, held over a glass of absinthe.

The water drips through the cube and into the absinthe, sweetening it.

With the very stylish flaming cube method, you put the sugar cube on the perforated spoon, on top of an empty glass. You then pour the absinthe over the cube, soaking it as the liquid flows into the glass. Then, purely for the sake of showmanship, the cube is lit on fire, and the melted sugar slowly drips into the absinthe. Follow this up by adding ice cold water to the absinthe to get the cloudy effect.

Absinthe’s alcohol content of between 45% and 74% could provide a “transcendent” experience, although mainly without fairies.

I was at a bar one evening, nervously watching a very tall, red-wigged, platform-heeled drag queen in a green dress staring silently and very intensely at me through the gauzy curtains surrounding my candlelit alcove. I tried reaching for my phone camera, but she suddenly sprinted off into the darkness.

The lesson here is, if you’re in the right place at the right time, green fairies can be seen even without absinthe.

Death in the Afternoon
A cocktail invented by Ernest Hemingway. Recipe in his own words:

“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

Sources:

Photos by Alexandria Julaton at Raven & Rose

http://content.time.com/time/magazine/article/0,9171,1689232,00.html?imw http://www.bbc.com/culture/story/20140109-absinthe-a-literary-muse http://content.time.com/time/specials/packages/article/0,28804,2031497_2031504_2031460,00.html http://www.wikihow.com/Prepare-Absinthe http://liquor.com/articles/biggest-absinthe-myths/

Cocktail Etiquette: Surviving a Chinese Drinking Party

There’s an old Chinese saying that goes: “No social ties can be formed in the absence of alcohol.” Be it networking, new friendships or strengthening spiritual bonds, a very good time can be had with cocktails as social lubricants. But if you’re in China, don’t let these moments be ruined over a clumsy faux pas, or several.

Here are some rules and guidelines in place to maintain good guanxi (relationships), and hopefully keep you from turning yourself into a pariah.

The Toast

You’re at a fancy banquet, rubbing elbows with the C-Suite and execs from a partner company. The party’s just getting started, and you want to capture the moment with a toast. Restrain yourself immediately!

There is a hierarchy that comes into play when it comes to toasts. The main host makes the first toast, which is sometimes directed at the guest of honor. Everyone then raises their glass and downs a hefty swig. When you come up for air, that glass better be empty. If someone higher up the corporate food chain proposes a toast to you, raise your own glass with your right hand, makng sure its rim is lower than theirs. If he/she drinks the entire cocktail, you should do the same with yours. Guests are then free to move about. But when away from their seats, the first person they should raise their glasses to should be the other company’s highest-ranking person.

The Drinking Game

As you run amok, making toasts to and with everyone else in sight, there are just a few more rules to wrap your cocktail-soaked brain around.

What? More rules? Yep. First of all, “Gan Bei” is Chinese for “Cheers”. Shout it loud and proud. Also, if you clink glasses with someone, it’s bottoms up! If your glasses don’t clink, you can drink any amount of your cocktail, even just a sip.

When everyone starts slamming shots of baiju – the traditional firewater in these parts – you’re in for some interesting times. One tactic to ensure you don’t end up passed out in your own vomit an hour later along with fellow “Gan Bei”-ers, is to switch to a less potent beverage, like doing shots of wine or beer, instead of baiju. You can even try sneaking some water into your wine. Yes, doing wine shots sounds nasty, but they’re less toxic than baiju, which is made from distilled sorghum and has an alcohol content of about 53 percent. Either way, you may be still be hung over and praying for death the next morning.

But what happens with guests who don’t drink, you may wonder. At an event like this, a person who does not drink while others do is pretty much regarded as an outcast with a slim chance of making any important business deals. However, an excuse like religion or health reasons may help you save face, even if it still makes you fair game for teasing. Best excuse: pregnancy, either being pregnant if you’re a woman, or taking special medication to get your wife pregnant if you’re a man.

At this point, you may be wondering if the same bottoms-up “Gan Bei”-ing rules apply to non-pregnant women. If she’s at one of these banquets, she won’t be expected to drink. But if she does partake, she’d better keep up with the boys!

Gan Bei!

Sources:

Photo by iStock

Drinking at Chinese Business Banquets: A Primer
http://blogs.wsj.com/scene/2013/06/28/drinking-at-chinese-business-banquets-a-primer/

How to Survive a Chinese Drinking Frenzy
http://travel.cnn.com/shanghai/drink/5-chinese-drinking-habits-explains-621771

Maotai auction reaps RMB 5.22 million
http://travel.cnn.com/shanghai/drink/maotai-sells-rmb-522-million-432520

The Whiskey Library

“Whiskey, like a beautiful woman, demands appreciation. You gaze first, then it’s time to drink.” (Haruki Murakami)

I waited in line to get into the fairly new, and already very popular, Multnomah Whiskey Library one evening. According to the other customers I chatted with, there’s always a waiting list. If you wanted to make reservations and skip the lines, you’d have to purchase membership, and currently they’re full.

The Library was a high-ceilinged, chandeliered modern pub of dark wood, leather and exposed brick, with two of its walls covered by shelves showcasing whiskies from around the world, along with other choice hard liquors. Jaunty Scottish and Irish instrumental classics played in the background, and yet the noise level was comfortably moderate; it never got so loud that you couldn’t hear what the person was saying to you from across your table, even with all the hard surfaces.

The Library made it a point to never exceed their maximum capacity of 50 customers in a room at a time, so there were never too many people loudly crowded into a room, bumping into each other and spilling their expensive drinks. As soon as I was seated and looked around, I noticed a majority of the patrons that night appeared to be in their late 20s to early 40s, with a slightly higher men-to-women ratio.

My eyes explored the room and paused at a very well-dressed man sitting at a lounge chair a few feet away. He was slowly swirling a dark amber liquid in a snifter, possibly a Scotch. According to the Scotch Whisky Association, Scotch connoisseurs recommend sipping from a tulip-shaped glass, or any glass with a wide base and narrow mouth, to improve the tasting experience. For example:

I watched him quietly sip his beverage with such obvious pleasure and realized I have never seen a man rush through a glass of premium Scotch, or toss it back quickly. Apparently, really good Scotch should be tasted slowly, savored completely, and enjoyed with complete focus.

This place had pretty much everything that will put you in a really good mood – world-class liquors, tasty appetizers (the bacon-wrapped dates and crab fritters were fabulous!), and a very attractive staff.

I turned my attention to the menu. The prices were a bit steep, with whiskey tastings ranging from $14 to much higher. Expect to pay for the level of selection and superiority one prefers in fine beverages, as well as for the exclusivity and ambience of a place that offers them. Classic cocktails, gins, vodkas, rums, beers, wines, and so on, were also well represented. But if you’re at a place that calls itself a “whiskey library”, you order the whiskey.

I ordered a Talisker Storm single malt Scotch, from the shores of the Isle of Skye. As I raised the glass for a sip, I was pleasantly surprised by the peat-y, smokey aroma. Some people don’t like a smokey Scotch. With that first sip, a delicious warmth spread from my throat to throughout my body. I gasped softly and shut my eyes as the room swayed a bit and my cheeks tingled pleasantly.

Wow. The boldness, the smoothness. And interestingly, the flavor wasn’t nearly as smokey as it smelled. With its blend of new and old scotches, Talisker Storm managed to smooth out the smokiness. Nicely done!

Interestingly, there are articles online on how to properly drink and enjoy a Scotch. According to an askmen.com article, entitled “10 Things to Know About Drinking Whiskey“, the process is as follows:

Aroma: Swirl the whisky around the glass and take in the aromas as they are released. Don’t poke your nose straight into the glass, as all you’ll pick up is alcohol.

Taste: Take a nice, long sip and let the whisky feel its way around your entire mouth before swallowing.

Finish: A good whisky should linger like a fond memory, and you will still be feeling and tasting it for minutes afterward.

According to a “How to Drink Scotch” article I found online:

“Before actually drinking the Scotch, take a moment to savor the scent of the Scotch. Doing so will help to prepare the taste buds for the flavor that is about to come. Sip a small amount of Scotch. Allow the Scotch to settle onto the tongue and gently move the liquid around the mouth. This action will distribute the flavor and enhance the pleasure derived from the drink. After a moment, swallow the Scotch and prepare to enjoy another sip.”

Cheers!

Gie him strong drink until he wink, That’s sinking in despair; An’ liquor guid to fire his bluid, That’s prest wi’ grief and care: There let him bouse, an’ deep carouse, Wi’ bumpers flowing o’er, Till he forgets his loves or debts, An’ minds his griefs no more. (Robert Burns)

Interior shots #3 & 4 courtesy of Multnomah Whiskey Library website
Articles mentioned in blog: http://www.ehow.com/how_2304608_drink-scotch.html http://www.askmen.com/top_10/entertainment/the-expert-10-things-to-know-about-drinking-whiskey_3.html

Dark Matter and Irish Times

One of my biggest regrets about my visit to Victoria BC was not doing a pub crawl between the British, Scottish and Irish pubs downtown. However, being determined to die with little or no regrets in life, I endeavor to go forth with this worthy cause one way or another. It’s important to have goals, after all. Therefore, even with all the whirlwind of activity involving family gatherings, sightseeing and visits to local hot spots, I was able to fit in a few stops at various watering holes.

During a wander downtown, I suddenly stopped in my tracks. An Irish pub sat just to the right of the Scottish pub, which sat next to a British pub. Seeing them all lined up in a row like that, all just a stagger away from each other…well, that just put a smile on my face and made my eyes go all sparkly! Lovers of good beer, you know what I’m talking about! Unfortunately, I had dinner reservations soon, plus some freshening up to do beforehand (I am a girl, after all), so I could only pick one pub this time. My boyfriend, being Irish, recommended we try the Irish Times pub first, of course.

Irish Times

Unlike many Irish pubs I’ve been to in the U.S., the Irish Times pub doesn’t have the charmingly rustic feel of old neighborhood pubs in Dublin. High cream-colored ceilings, dark wood arches, crimson walls, gold etching and immense windows made this possibly the most stylish Irish pub I’ve ever tarried in. Still, they tried to make it feel less “uppity” with prominent displays of random, antique pub accessories, growlers and small kegs.

But enough about the ambience – let’s get to the beers! The Irish Times boasts an impressive array of domestic and imported beers (the picture only shows one section of the bar). As a bonus (and my boyfriend certainly thought it was), they get served to you by ladies with small kilts and big smiles. Looking around at the happy crowd around me, I’d say many would agree that this is a fine way to spend a gray, cold wintery afternoon.

I ordered a delicious pint of “Dark Matter”, a fills-your-mouth, sigh-inducing, dark-colored beauty of a beer that is part stout, part lager. Made with mild hops and roasted malt, the richness of this lovely brunette is balanced and smooth, with no trace of bitterness. I decided I must have this splendid craft beer.

Sadly, “Dark Matter” is made by Hoyne Brewing Company, which only distributes in Canada. Their “sin tax” would likely make it cost a small fortune to purchase a case online, assuming it was even possible. And so I’m back home reminiscing about that wondrous beer and the cozy Irish Times pub, and telling friends about it. Victoria BC has given me a few more reasons to visit again soon. In the meantime, I’m off to my comparative study of Irish/Scottish/British pubs.

All photos taken by JE Alexandria Julaton

Bengal Lounge: Pussycat with Big Attitude

The beauty of downtown Victoria BC’s shopping scene is that all the fun, eclectic shops are right next to, or walking distance from, each other. Within one or two blocks, I could pop into several different shops for fine crystal, Irish wool jackets, Mediterranean tapas, carved chocolates, soaps that look good enough to eat, and a number of pubs.

It was a few hours before I had to meet up with family for dinner, so perhaps I could treat myself to a Victorian martini experience. The very distinguished-looking Empress Hotel sat across from the Parliament building in downtown Victoria’s inner harbor. I headed over, wondering if it was every bit as hoity on the inside. It was. Which meant a fancy martini bar was waiting just for me.

The Bengal Lounge

The immense doorway to the lounge was guarded by uniformed hosts. From the entrance, I took note of the expansive room’s large potted palms and sectional seating areas of plush leather sofas, with wide pillars of dark wood that rose and connected in a trellis-like design on its high ceiling. As I was escorted to my table, I observed the lounge had the genteel ambiance of a drinking establishment built for British gentlemen after a long, hard day of colonizing provinces throughout India. The fireplace was fronted by sofas and animal-print throw pillows, no doubt to complement the full-sized Bengal tiger skin hanging above the mantel. The tiger’s head was still attached, with a fight-to-the-death, “You’re taking my FUR?! While I’m still wearing it?? Oh, I don’t THINK so!” snarl forever frozen on its face.

Some ladies were playing a loud, exciting dice game at a table nearby. I was more interested in the idea of sipping cocktails in front of a roaring fireplace. I ordered the Empress 1908 Martini. Since it was the hotel’s signature cocktail, it had to be delicious and strong, right? Right? I posed the question to my server, an older gentleman from India (an ironic coincidence). He smiled politely and said nothing.

The Empress 1908 Martini was both confusing and disappointing. Made with Empress Blend tea-infused vodka, lightly sweetened fresh lime juice and frothy egg whites, its flavor was too subtle (okay, bland), its texture nog-like. As I drank it, I couldn’t make up my mind if I liked what I was tasting, or not. And I felt no holiday cheer whatsoever up until the last sip. I think the bartender left out the vodka and gave me straight tea.

There is a special place in Hell just for creators of lame cocktails. There has to be! I spoke with my cousin, a cocktail connoisseur, later that evening, and he confirmed my suspicions – the Bengal Lounge’s martinis were all pussycat and no tiger. With mixology standards and martinis this weak, I highly recommend you seek your holiday spirits elsewhere!

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Empress 1908 Martini

1 1/2 ounce(s) Empress Tea-infused vodka
3/4   ounce(s) fresh lemon juice
3/4   ounce(s) Simple Syrup
3/4   ounce(s) egg white (1/2 of one egg white)

Combine all ingredients and shake vigorously with ice. Strain into martini glass with a half sugar rim.

(Recipe provided by Fairmont Empress in Victoria BC, Canada)

Urban Sanctuary: The Hotel deLuxe

I wandered into the Hotel deLuxe one evening some weeks ago, to catch up with friends over martinis. On my way in, I passed a middle-aged fashionista making her way down the steps to a town car, Gucci bag under one arm, mini lap dog under the other. At the top of the entryway and through the door, a towering classic black-and-white movie still confirmed my destination. The lush palms, and soft cream and peach colors with touches of gold gave the elegant, high-ceilinged lobby an irresistible warmth, making it a welcome alternative to the cold damp streets I’ve just walked in from.

I found one of my friends sitting in one of the lobby chairs with a “this place is amazing!” huge grin on his face. We took turns naming off all the old Hollywood movies we’re seen recently, as we waited for another friend to arrive.

Gracie’s

Entering Gracie’s was like wandering into a 1940s/1950s Hollywood movie set, where a fabulous dinner scene was about to be filmed. We were one of the first arrivals, and took in all its vintage glory in loud, open wonderment, to the amusement of the waitstaff. Throughout dinner, I secretly hoped for the dining room to soon fill with handsome tuxedoed men, and women looking like beautifully dressed Vargas girls on their arms, like in the casino dining room scene in “Gilda”, starring the incomparable Rita Hayworth.

Driftwood Room

We wandered across the hall for post-dinner drinks at the Driftwood Room. The long, curved bar, dark wood and kitschy design pulled together a room reminiscent of the 1960s/1970s. As we waited for our cocktails to arrive, it seemed like Don Draper and Joan could, at any moment, come in from out of the rain to have drinks at this very bar. Don would order a couple of Manhattans, and the bartender would hand them a full-page list of Manhattan Martini options, all named after movies and movie stars. Because the Driftwood Room is just that cool.

Movie Posters and Cinema

Cocktails in hand, the three of us wandered throughout the hallways on every floor to see the movie posters the bartender told us about. We made a contest out of who could name the movies the poster scenes were from. We were so laughably bad at it. Which is probably why, for people not lucky enough to have seen these movies in their heyday, the hotel has a small cinema where anyone can watch free screenings of classic films while sipping a toddy in their comfy chair.

With the global economic downturn in the last half decade leaving everyone feeling worried, it’s easy to see how one would want to escape to another time – one when the world still felt magical, hopeful; when women were goddesses, and the men who worshipped them, courageous and heroic. Hotel deLuxe is one such gilded sanctuary. My next visit here will definitely include a long evening dress, Manhattans and a classic movie.

*Note: The Driftwood Room no longer offers themed Manhattans.

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Driftwood’s Signature Manhattan (barrel aged)

(Measurements are approximates only)

1 oz Cherry Bomb Bourbon
1 oz Burnside Bourbon
1/2 oz Martini & Rossi sweet vermouth
1/2 oz Taylor port
2 dashes of Peychaud’s bitters

Combine in a mixing glass, add a fistful of ice. Stir for about 20 seconds, and serve up neat in a Martini glass.

———————————————-

Lobby, cinema and hall posters images courtesy of Hotel deLuxe.

Martini Quotes

“I’m not talking gin splashed over ice. I’m talking the elegance of Fred Astaire in a glass; fire and ice; pure liquid crystal; insight and comfort; redemption and absolution; and a shared savor of solitude. I’m talking a Martini.”

Anonymous Author

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“Something wonderful is about to happen! And daddy needs to be there!”

Nick Charles, talking to his son, as he hears his wife beckoning to him from afar by shaking up a martini.

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