The Beautiful and Damned: Intoxication

chuckandgal

 

Nothing smoothes you out like slipping off your work day, and sliding into a sexy martini. First sip to test, the second to enjoy its perfection. With the third sip, you realize that all the worries of the day that seemed so important at the time, really don’t matter. Especially now. And certainly not in the grand scheme or big picture that is your life.

After that fourth sip, ah yes. The world starts to fall away, and all that is left is sheer bliss…and you.

In his novel, The Beautiful and Damned, F. Scott Fitzgerald wrote a passage about how that intoxication bliss puts a golden glow, a romantic, softening haze over the sharp edges of everyday reality:

“There was a kindness about intoxication – there was that indescribable gloss and glamour it gave, like the memories of ephemeral and faded evenings.

 

Trace_firepit

 

After a few high-balls there was magic in the tall glowing Arabian night of the Bush Terminal Building – its summit a peak of sheer grandeur, gold and dreaming against the inaccessible sky. And Wall Street, the crass, the banal – again it was the triumph of gold, a gorgeous sentient spectacle; it was where the great kings kept the money for their wars…

 

peachmartinisunset

 

…The fruit of youth or of the grape, the transitory magic of the brief passage from darkness to darkness – the old illusion that truth and beauty were in some way entwined.”

 

beautifuldamned

 


All photos and Photoshopped intro image by JE Alexandria Julaton

Distilled Discovery

longtable_thegin

 

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!

 

vancouverminiferry_return

 

The Discovery

 

granvillepier

 

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. Inside, 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.

 

longtable_room
longtable_distilleryroom

Bottom photo of distillery, courtesy of their website

 

The microdistillery equipment was in a large room, 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.

 

longtable_customers

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.

 

longtable_thegin2

longtable_owner

 

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. Um, no.
#facepalm. Insert <shaking my head> emoji here.

According to one of the articles, 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.

 

longtable_bourbongin

 

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.

 

longtable_musashi1

 

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.

 

longtable_musashi3

 

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!

 

longtable_cucumbergin

 

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!



Check us out on Facebook and Instagram

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

warmbeautiful_filtered2

It was a bright summer morning in Victoria. Mom and my aunties were in deep discussions over which beauty salon to go to. My uncle was waiting patiently with cup of coffee in one hand, and car keys in the other. I was sipping my coffee in the balcony, looking out at the marina, and watching planes skim over the water when I got a text from my brothers. They had all decided to go downtown right after an early breakfast. No doubt, I’ll meet up with one or all of them later today, after their afternoon of selfies and shopping.

victoriamarina

planeskim.jpg

Until then, I decided to go exploring on my own. Our condo was just a five-minute walk to the Inner Harbour and Empress Hotel. As I wandered in and out of alleys along Government Street, I briefly checked out a number of trendy bars and cheery pubs, making mental notes of which ones I’ll visit later.

victoriabar baroffgovst

One shop I popped into sold beautifully-cut crystal liquor decanters imported from Ireland. I had lunch at a patio on Trounce Alley, and chatted 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.

My brother Arthur 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 house, I found an alley that looked almost too narrow for two people to walk through, shoulder to shoulder. I took my time exploring the tiny shops and fragrant varieties of burning incense. It was summer, warm and perfect. And I had no intention of rushing anywhere.

chinatownvictoria2

chinatownvictoria1

I found the bar just a block and a half away. Arthur 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 an oil painting hanging directly in front of him.

paintinginvictoria
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, which took up half the wall. 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 cocktail

The Beautiful is a delicious, potent and citrusy cocktail made of cognac and Grand Marnier orange liqeuer. Arthur 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’s heat. My brother wanted something a bit more imaginative.

warmbeautiful_sml2

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

thebeautiful

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.

remymartin_wenglei
My brother’s Warm Beautiful cocktail was created using Hennessey VS, but a Courvoisier VSOP could have also been used, instead. 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.

feteducognac_youtubevidstillshot

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 by Alexandria Julaton
Remy Martin shop photo by Weng lei – Imaginechina/AP
Still shot of Cognac Festival, courtesy of La Fete du Cognac YouTube video

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

austinladies_new

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 pulling up alongside us. Then an unseen driver slowly lowering his driver-side window to reveal a hand, palm up, and fingers beckoning in a “Bitches, come here.” gesture.
Nope.

Here’s another: A guy stopping 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, naughty grin on his face.
Really big nope!

wifewanted_1

Yeah, nope again. But kudos for originality!

austinpowers_new
Maybe?
I mean, what woman could resist a suave, fashion-forward icon like Austin Powers, am I right?

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

Luc Lac bar

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!

manhattan_lapsangice

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.

luclacbar_cherrycloves

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 is a thing!

Luc Lac single knight cocktail


 

Single Knight Cocktail at the Luc Lac bar

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

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

skoreanight

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 just zooming along, who wouldn’t feel like livin’ it up Gangnam-style?

gangnam
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 have a shred of dignity left after last night’s booze binge, knowing you adhered to proper drinking protocols. Well, for the most part, anyway.

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

guzzle

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, Mac, 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, but only after they have chugged theirs.

He also says five glasses is the “proper” amount to drink of any Korean hard liquor served (which is usually soju). Three glasses is too little, and seven is too much. This applies to dinner parties, formal events and evenings out with business colleagues.

shotglass
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

Gin = Vodka?

Bartender at Birch Street Uptown Lounge

The Bar

It was a late Saturday afternoon when I wandered into the Birch Street Uptown Lounge -a downtown bar I’ve never visited before. It was the kind of classy old-school bar that you’d see in 1930’s movies – secret passage to an exclusive, high-stakes gambling room, and pricey bootleg liquor quickly wheeled in through the basement back door, before the cops bust the joint and pistol-whip everyone in sight.

The kind of bar that celebrates the era when beauty and bliss were conceived in a cocktail shaker, and born in a martini glass.

The Man

I sat at the counter, where I could observe the mixology magic. The bartender was busy shaking up a delicious concoction for some lucky customer. He was a dapper older gentleman in his late 60’s, wearing a white uniform and tie. I looked around to see if Nick Charles was working his way through a line of martinis.

Two-Martinis

The cocktail choices were impressive; the slim, black leather-bound menu showcased several pages of classic cocktails, their ingredients, plus the years and places of their origins. The bartender and I briefly played a game of “name that cocktail”, where he’d start to make a customer’s cocktail and I’d try to guess its name. I also noted the selection of high-end liquor behind the bar, including one of my favorites, The Botanist, a lovely gin from Scotland that tastes like a revelation (22 botanicals!). I still get wistful thinking about my first shot.

TheBotanistGin

After finishing my refreshing Moscow mule, I decided on my next cocktail, a Prohibition-era cocktail and my absolute favorite, called the Last Word. “Ah yes, the Last Word. Another fine cocktail,” he said approvingly. We chatted about the origins of the Last Word, a gin cocktail, and about the Carthusian monks who created the famous green chartreuse liqueur for medicinal purposes.

chartreusebottle

I watched him neatly arrange his tools, pick up the mixing glass with one hand, and swivel backwards to grab a bottle off the shelf.

The Gin Versus Vodka Lesson

I suddenly froze and stared bug-eyed at him. My voice just short of a hysterical scream as I said, in what I thought was a calm voice but was probably more of a panicky shout, “UUUHHHMMM..is that VODKA you’re about to put in there??!”

When he turned to look at me, he had an impish grin on his face, “Just kidding! Wanted to see if you were paying attention. Although, gin IS vodka.”

“Wait…what?”

Gin IS Vodka?

I had to look that up. It seemed unlikely, I thought, since vodka tastes like…well, nothing…and gin has such depth and variety of flavors. But, that bartender was right. One forbes.com article mentioned that vodka, a neutral spirit, is made from “nothing more than unflavored alcohol and water”. Gin starts out as a neutral spirit, then the gin distillers add a number of other botanicals to their recipes, in addition to the requisite juniper berries. Basically, making gin is like flavoring vodka, according to a foodrepublic.com article, “The most usual production method for gin is to distill botanicals…with neutral grain alcohol.”

juniperberries

However, to know if you’re getting a gin flavored with artificial or natural botanicals, read the label.  A foodandwine.com article explains:

“What all of them have in common is juniper—but gin is also flavored with other so-called botanicals, such as cardamom, orange peel, anise and coriander seed. As long as you have juniper, then pretty much anything goes… If it just says ‘gin’ on the label then the flavors can be artificial. You are basically buying flavored vodka. The next step up is ‘distilled gin,’ where the flavor comes from distilling botanicals, but things like essential oils can still be added afterwards.”

Speaking of flavorings, I personally keep several liqueurs  in my home bar just for mixing with gin, including and especially Green Chartreuse (not shown here, but pictured above in its solo glory). Most of my friends are gin lovers also, so we could chat into the wee hours over fabulous cocktails.

liqueursforgin

The Gins

I recently read an article entitled 5 Styles of Gin, which narrowed the types of gin into five categories:

London Dry – Very dry, light-bodied and pungent.

Plymouth – Clean and bracing, made only in Plymouth, England.

Old Tom – Sweet, full-bodied.

Genever – Malt-spirit base, less botanical, good for sipping straight and chilled.

International – Expanded range of botanicals, ideal for inventing new cocktails.

thegins

These days, there are hundreds of brands of gin to choose from, made all over the world – Italian gins, Australian gins, German gins, French gins, and so forth. Another one of my favorite gins is from France, Citadelle (not shown above because I had finished the bottle before this pic was taken). Delicately fragranced and perfect for making another one of my favorite classic cocktails, the Vesper.

vesper

Whichever gin you roll with, you can celebrate World Gin Day  and lift a glass with the rest of us gin-lovers every second Saturday in June.

Cheers!


The Vesper Cocktail

Vesper is a cocktail where vodka and gin play nicely to create this classic beauty.

2 oz gin
1 oz vodka
1/2 oz Lillet Blanc
1/4 oz simple syrup (because the Lillet is a little bitter)

Stir with ice, serve neat. garnish with a lemon zest.

 

Mezcal: The Rockstar Agave

teote_during

I was at a Mexican bar one evening. Late enough, and in a neighborhood cool enough, that Uber smacked me with surge pricing. Ugh.

Anyway, it was the kind of warm, late spring night that made it seem all kinds of wrong to stay home. I hooked up with several of my friends who suggested we go to a mezcaleria. I’ve never been to one and didn’t know what that was, but they lured me with sweet promises of an outdoor patio, tiki bar and fire pit. They did not disappoint! And even better, it was “international beats” night, so live deejays played Eurolounge, deep house, electronica, etc. – the good stuff!

teote_tunes

One of my girlfriends turned to me. “You ever had mezcal?”
No, I said. What IS that?
It’s like tequila, she said. But more…interesting. Better.

And she was right. On her recommendation, I first tried the house special margarita – margarita made with mezcal – since I was told it was quite delicious. Plus, she said it was a good “gateway” cocktail to prepare my palate for direct contact with the strong stuff. That was probably the best margarita I’ve ever had, made by someone other than myself (I won’t even pretend to be humble. My margaritas as amazing!).

teote_mezcal

It intruiged me. I had to get to know this magical mezcal thing, one-on-one. Savor it more closely, intimately. I ordered a shot of one of their mezcals, asked the bartender to recommend one for me. The patio bar was wall-to-wall hipsters, gyrating, posing, being witty…is that “medicinal” herb I smell? But I was far from being distracted.

mezcal

I sipped the mezcal, held it in my mouth and throat, inhaled and exhaled slowly, the way I do when trying a new whiskey. Then swallowed. It was dark, smokey and there was something else. Tobacco? Leather? It was just that complex and yet utterly fascinating. Mezcal, like tequila, is made from the agave plant. But while tequila can only be made from the the blue agave, mezcal can be made from different agave varieties, which accounts for its array of flavors.

Preparation is another way mezcal distinguishes itself from tequila. To make tequila, the agave heart is baked and steamed prior to its juice being extracted. With mezcal, the agave heart is instead roasted underground with wood charcoal and hot rocks prior to juice extraction, resulting in its smokey taste.

If you love tequilas, you have to try mezcals. Just look out for the worm when you get to the bottom of the bottle.

Cheers!

——————————————-

The Mezcal Margarita
(From bloomberg.com article “The Perfect Margarita Is Made With Mezcal”)

Salt (Recommended: A half-kosher, half-wood-smoked salt blend from Mountain Rose Herbs)
1½ oz. Del Maguey Vida mezcal
¾ oz. green Chartreuse
¾ oz. lime juice
½ oz. agave nectar

Lightly moisten the rim of a glass with a lime wedge, then roll it in salt. Combine remaining ingredients with ice in a shaker, give it a couple of hard shakes, then pour into the glass and top off with fresh ice. Garnish with a lime wedge and a sprig of mint.