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!



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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

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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

 

 

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.

 

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 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

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.

wolfnote

 

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.

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!

Absinthe: Green Fairy Cocktail Party

ladiescocktail_absinthe2

 

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

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

In the 1990’s, its popularity grew worldwide, and eventually – around 2007 – the Fed allowed two European distillers to sell the liquor Stateside. Since then, many have attempted to tap the green fairy portal for visions of demons, angels, creative genius, and so forth. Some say a toxic chemical in wormwood, one of the main ingredients in absinthe along with anise, may have been the cause of these extreme symptoms, and not the liquor itself. According to one recent BBC article, however, “Contemporary analysis indicates that the chemical thujone in wormwood was present in such minute quantities in properly distilled absinthe as to cause little psychoactive effect. It’s more likely that the damage was done by severe alcohol poisoning from drinking twelve to twenty shots a day.”

How to Serve Absinthe

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

absinthe_sugarcube

 

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

 

absinthe_myfirst

 

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

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

I was at a bar one evening, nervously watching a very tall, red-wigged, platform-heeled drag queen in a green dress staring silently and very intensely at me through the gauzey curtains surrounding my candlelit alcove, before suddenly sprinting off into the darkness. The lesson here is, if you’re in the right place at the right time, green fairies can be seen even without absinthe.

 

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

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

 


Sources:

Photos by JE Alexandria Julaton at Raven & Rose

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

Cocktail Etiquette: Surviving a Chinese Drinking Party

Station staff looking after drunken businessman

 

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

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

The Toast

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

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

The Drinking Game

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

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

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

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

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

Gan Bei!

Sources:

Photo by iStock

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

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

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

Dark Matter and Irish Times

irishtimes_darkmatter2

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