The Beautiful and Damned: Intoxication

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

 

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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.

 

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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…

 

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…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.”

 

F. Scott Fitzgerald, from the novel The Beautiful and Damned

 


All photos by JE Alexandria Julaton

 

Distilled Discovery

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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.

 

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The Discovery

I spent every day this week walking down an unfamiliar street and seeing/tasting/touching/trying something new. Today’s adventure was a ferry ride to Granville Island, and whatever was waiting to be discovered along the way!

 

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, there it was – Long Table Distillery!

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.

 

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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.

 

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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.

 

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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.

 

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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!



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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

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.

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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. Another had intricately carved chocolates that looked too amazing to eat. Was craving a snack at that point, but the dainty finger sandwiches and tiny cakes crowd at Murchie’s was ridiculous! I ended up lunching 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.

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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 (ahem) 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.

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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.

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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!

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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.

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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

 

 

Life as a Cocktail: Trying Something New

 

drymartini_lemontwist

I had a rough week – the kind of rough week that made me want to re-think several of my life and career choices.  After surviving yet another one, I was trying to put it out of my mind and get to a happy place, as I sipped my vodka lemon drop. My thoughts started drifting off randomly to paths taken, and experiences that shaped decisions made along the way as I felt, figured and clawed my way through this existence. All while trying not to feel completely overwhelmed. Or fall flat on my face.

dayslikethis

I meditated and thought back to choices others I knew have made, and the happiness and fulfillment those decisions brought (or didn’t). It was easy to conclude that making those same choices, walking that same path, would result in the same for anyone else. Treading well-worn paths. But if our lives become all about playing it safe, how can we know there is another path, or level of happiness, that could be more rewarding? One more unexpected, surprising, even exhilarating, and perhaps more fulfilling? We really can’t know until we…pivot.

A great idea or quest for some form of happiness had to start somewhere, and it might have been an amazing journey along the way.

A cocktail analogy.

Pivot. Twist. Zag. Change IS scary, with no guarantees of success. Then again, it doesn’t guarantee failure, either. Think about THAT for a moment!

A well-made cocktail is a thing of beauty and wonder. The balance of ingredients, one in step with another, and that with another, and so on, creating the mesmerizing dance of flavors. But is it a perfect cocktail? That depends.

huckleberry_moodlight2

On YOU, and if you want to stick with one recipe and be perfectly happy to never deviate from it, or decide that tweaking it a wee bit would make it different, and possibly better. Perhaps the art of the cocktail can be more interpretive dance, than classical ballet – creating your own new combination of moves, instead of following someone else’s footsteps.

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The well-worn paths, the classic cocktails, have withstood the tests of time, but they haven’t always existed. Someone started with a gin, aged and smoothed to perfection, added – just for giggles – a liqueur of 130+ herbs and botanicals whose recipe has been guarded by monks in Europe for centuries, then sweetened it with the fermented juice of a thousand cherries. A few more ingredients and experiments later, one of the most famous cocktails (and one of my personal favorites) was created.

But anyway, back to the story.

One evening at home, I decided upon a vodka lemon drop. Nothing like a sweet, citrusy kiss to smooth out my ragged soul after a long week. A few minutes relaxing in my lounge chair with a cocktail, and the world was slowly obscured by a veil of bliss. I wandered over to the refrigerator to choose ingredients for tonight’s dinner. Deciding on stir-fried veggies, I reached for the fresh ginger and noticed the stalks of lemongrass beside it.

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PIvot.

Hey…what if…?

I pulled out another martini glass and poured in a couple of ounces of vodka.

I sliced off a thick piece of ginger, pounded it with a mallet, and let it sit in the vodka while I finished my cocktail. Later, I put some ice in a mixing glass, and added the piece of ginger I had used to infuse the vodka.

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Zag (Ladies and gentlemen, now for my NEXT trick…).

I chopped some of the lemongrass and dropped it into the mixing glass. After muddling and pounding the lemongrass and ginger on the ice, I added a quarter ounce of triple sec, and a quarter ounce of simple syrup, then the infused vodka.

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I poured in a wee bit more vodka (wink), shook the whole thing for a few seconds, then strained the exciting concoction into my martini glass.

MMMMM!! Ginger lemongrass martini – a delicious vodka martini with a couple of exotic twists. If the ginger is too strong, add less next time. If you like it sweeter, add more triple sec and simple syrup. The idea is to adjust it to your taste. As with life, the cocktail is all about you and your happiness, after all.

Also with cocktails, as with life, you can start over and try again – fix something, make it even better, or try something new. Who knows what brilliant schemes and cocktails you’ll dream up next!

 

Soul Rejuvenation: Life Has More Flavor with Friends

drinks with a friend

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.

chilloutchair

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

Lady Asya at Paymaster Lounge

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 leather lounge seats and turned-down lights, but was too clean and new to be dive-y. We explored a bit and 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.

Vending machine of oddities at Paymaster Lounge

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 girls gabbing happily and frivolously about boyfriends, family, fashion, cocktails with herb infusions, trips we wanted to take, etc.  The hours flew.

clinks

For me, friends (and cocktails!) are good for the body and the soul. They remind us what are most important in our lives. Friends not only help us feel like we’re not alone in our burdens, but they also enrich the greater, more meaningful portions of our existence, as well as the quality of our lives.

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, until I woke up old and alone.

musicians

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

Valentine’s Day

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“I took my troubles down to Madame Rue,
You know that gypsy with the gold-capped tooth.
She’s got a pad down on 34th and Vine
Sellin’ little bottles of Love Potion #9” (The Clovers)

Valentine’s Day for Her – A Recap and Reality Check

That time of year again. This afternoon I walked through the shopping mall and spotted that familiar long line of anxious-looking gentlemen, staring nervously at their watches, spending their lunch breaks at the See’s Candies store. On the way home, the usual quick stop to grab a gorgeous flower bouquet.

flowerstand

So what should a lady get her man on Valentine’s Day? This is actually a two-part answer. With the male libido, it has to be a mind and body experience. The good news is, their needs are much simpler. Men are not nearly as complicated as us ladies.

wine_GaborfromHungary

Guys Like Stuff

Men love getting gifts that they can have fun with, and make them feel good about themselves. This can be

  • The newest, coolest Xbox game, if he’s a gamer
  • A subscription to a wine club, if he’s a wine enthusiast
  • A gift certificate to a men’s spa, where he can sip craft beers during his pedicure
  • Elegant grooming kits for his beard or nails – there are online subscriptions where he can get a box of manly goodies to try out every month, and keep just the items he wants
  • A finely tailored dress shirt that he’d look great in at his next board meeting.

You ladies should certainly be amply rewarded with more than their happy, excited smiles. Which brings me to the next answer.

The “Meat” of the Issue

Now that you’ve gotten your man feeling special and more than a little…excited, the question is how to maintain the momentum. There is no shortage of online advice about which aphrodisiacs supposedly fan the flames of male desire. A recent Men’s Health article (“The Aphrodisiac Myth”) subjected many of these supposed aphrodisiacs to “the harsh light of science” and found them sadly “flaccid”.

But hey, it’s still kinda fun to look at corny, eye roll-inducing online images of whole bananas shown with a couple of scoops of ice cream on either side, ripe figs (I’ll let you guess what they’re suggestive of), and all matter of foods that are longer than they are wide.

I have my theories on what makes for an effective aphrodisiac, of course. In my opinion, aphrodisiacs should be chosen from a nutritional standpoint, not a visual one. It’s all about strength and endurance, ladies. Oysters, steak and other foods rich in protein and zinc. Get them feeling energetic, then keep that energy flowing.

It’s not completely self-serving, since your man gets a nice meal out of it. But even if it is, whatever! It’s Valentine’s Day!

bbq_ardelfin

On that note, I will leave you with this short video clip from the 1994 movie “Sirens”, and what one of the artist’s models says about ambushing men and feeding them sea slugs.
Hint: Lots of protein in sea slugs.

Cheers!

sirens

Love Potion Cocktail
(Courtesy of Sandra Lee from FoodNetwork.com)

2 shots cognac-based red passionfruit liqueur (recommended: Alize)
1 shot red cranberry juice
1/2 shot half-and-half
Whole strawberry, for garnish

Combine all ingredients in a cocktail shaker filled with ice cubes.

Shake vigorously and strain into rocks glass with ice. Slice halfway up middle center of strawberry and slide onto glass edge to garnish.

Sources:
The Aphrodisiac Myth
http://www.menshealth.com/nutrition/aphrodisiac-facts
Video clip and screenshot the movie “Sirens” (1994)
https://www.youtube.com/watch?v=L2bK5pmX4A8
Photos: Cocktail and oysters, flower stand by JE Alexandria Julaton; Box of chocolates by rosevita; Grilled meats by ardelfin; Men with wine by GaborfromHungary