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

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.

 

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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.

 

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.

 

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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!



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.

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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.

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

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!).

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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.

 

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.

chartreusefixins2

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.

DSCN3733

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!