Cognac: A Warm Beautiful (Cocktail) Memory

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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.

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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.

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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.

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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.

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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.

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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.

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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

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Soul Rejuvenation: Life Has More Flavor with Friends

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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.

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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 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 pleather lounge seats and turned-down lights, but was too clean and new to be dive-y. And there was no duct tape on the pleather. In our reckless 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.

Vending machine of oddities at Paymaster Lounge

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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.

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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.

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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.

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

The Whiskey Library

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“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 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:

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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. Oh, to be a glass of really good Scotch – to 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. Lovely ladies greeted you at the door, my server looked like he’d stepped out of a men’s clothing catalog, the bartender with the great smile and brawny good looks was very attentive…I could go on and on.

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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.

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Wow. The boldness, the smoothness. And interestingly, the flavor wasn’t nearly as smokey as I thought it would be, considering the first fragrant impression. 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.”

In my opinion, as with any all-encompassing, sensual experience, I’d say the only right way to enjoy such a moment is to do so completely and at your own pace.

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

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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 the 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

Urban Sanctuary: Troubled In Paradise

Urban Sanctuaries: Troubled In Paradise

You’re never far from sanctuary, in one form or another, when you’re on a tropical island. Honolulu’s soft, white-sand beaches are just minutes away from immersive culture, high fashion, and, of course, you may have heard about the luaus.

Wandering along Waikiki’s beachside, with its stylish boutiques and upscale hotels, one gets a bit thirsty for cocktails and an ocean view. So I wandered into the bar of a gorgeous hotel known for its rich history. The service was friendly and impeccable. You would think this harmonious blend of genteel and tropical would soon culminate in a perfect moment, with the arrival of my cocktail as a finishing touch.

You would. But then you would be wrong.

The cocktail was a liquid blush of tropical loveliness topped with bright flowers, umbrella and fruit.

And then I tasted it.

It wasn’t the expected bliss that came next; it was righteous anger. The thought of paying $$$ for colorful sugar water was infuriating! Well, actually, I was scowling quite deeply on the inside, but frowning gives you wrinkles. Therefore, my righteous anger was effectively expressed with pursed lips.

There was perhaps half an ounce of actual alcohol in this cocktail, if even that!

This…abomination…made a mockery of a delicate art. Heavens! It just makes a girl want to march over to one of those liquor-stocked ABC Stores on every block, come back with a bottle of hard liquid goodness and pour it into my cocktail in front of the bartender!

Upon further investigation, it turns out a number of bars along Waikiki’s beachside participate in this despicable practice. The hotel and bar I visited shall be unnamed, as I do not recommend them. As for the rest, you deceivers know who you are!

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