The Beautiful and Damned: Intoxication

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

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

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

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

 

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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. 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.”

 

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All photos and Photoshopped intro image by JE Alexandria Julaton

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.

victoriabar baroffgovst

One shop I popped into sold beautifully-cut crystal liquor decanters imported from Ireland. I had lunch at a patio on Trounce Alley, and chatted with a sous chef from Montreal on his smoke break. He gave me his card and suggested, with his heavy French accent, that we have dinner at his place some evening. “I cook for you, we have some wine and…”, he let the sentence trail off with a nodding smile and a crook of his brow. I kept the card.

My brother Arthur texted me that he was cocktailing at a bar in Chinatown. He invited me to join him if I was nearby, before meeting up and dining with family in a couple of hours. Past the fruit stands and tea house, I found an alley that looked almost too narrow for two people to walk through, shoulder to shoulder. I took my time exploring the tiny shops and fragrant varieties of burning incense. It was summer, warm and perfect. And I had no intention of rushing anywhere.

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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.

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.

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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

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

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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!

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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!

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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

 

 

Mezcal: The Rockstar Agave

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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!

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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.

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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.

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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

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.

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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!