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!

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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

 

 

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.

 

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.

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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!

Cocktail Etiquette: Surviving a South Korea Drinking Party

Soju

South Korea has really got it going on.

After spending the past four decades integrating with the high-tech industry on a global scale, it succeeded in becoming a major player. Currently the world’s 12th largest economy, it has joined “the trillion dollar club of world economies”, according to Forbes.com.

South Korea’s capital, Seoul, is one of the most visited cities in the world. Downtown is a hodge podge of working stiffs, captains of industry, hipsters on their smartphones at cafes (ironically, of course), and some of the wildest, most creative fashion trends in clubs throughout the city.

With the Seoul train just zooming along, who wouldn’t feel like livin’ it up Gangnam-style?

gangnam
Video “Gangnam Style” by PSY

But before you start throwing back shots of soju – the local liquor and focus of this post – there needs to be precautions and proprieties  in place prior to partaking (yes, I did have fun saying this out loud five times). These just ensure that, even if you wake up in a pool of your own urine wearing someone else’s underwear, you’ll have a shred of dignity left after last night’s booze binge, knowing you adhered to proper drinking protocols. Well, for the most part, anyway.

Just a few rules. It’ll be painless. Trust me.

guzzle

One of my girlfriends, Jessica, had recently visited relatives in South Korea and received an education in the local drinking culture from her cousins. Soju, she explained, is a rice-based liquor similar to China’s firewater, baiju, and is cheaper than buying water at grocery stores. As for drinking etiquette, when someone pours soju into your cup, you have to pour some into their cup in return. Be sure to use both hands when serving the drink. Also, the drinking cheer is “Gunbae!”

According to my brother, Mac, who lived in South Korea for a couple of years, when soju is offered by a host who is older or in a more senior corporate position  than you, it is very impolite to refuse. You must accept the drink with both hands, then acknowledge the toast and drink the entire shot in one go, but only after they have chugged theirs.

He also says five glasses is the “proper” amount to drink of any Korean hard liquor served (which is usually soju). Three glasses is too little, and seven is too much. This applies to dinner parties, formal events and evenings out with business colleagues.

shotglass
In conclusion, whether it’s with friends or during a hoesik, which is networking or dining with co-workers, drinking is a “social glue” used to really get to know someone. Refusing alcohol not only makes you a buzzkill, but also rude. If you’ve reached your limit, your best strategy would be to accept the soju, then discreetly pour it into a water cup or under the table.

Now that you’ve got these rules down and are ready to join the soju-guzzling party crowd in downtown Seoul, you’ll soon find there are few laws in South Korea against public intoxication. With convenience stores selling cheap hard liquor at all hours, try not to trip over passed-out co-workers on your way to the next bar tonight.

Cheers!

Sources:
http://blogs.wsj.com/korearealtime/2012/11/29/as-south-korea-tackles-drinking-culture-samsung-sets-guidelines/ http://travel.cnn.com/seoul/drink/business-travelers-guide-drinking-korea-213012 http://www.telegraph.co.uk/travel/travelnews/10956078/The-worlds-most-visited-cities-in-2014.html?frame=2421807 http://www.forbes.com/places/south-korea/
Photo credits: Seoul aerial view by Jessica Chang; Downtown at night by stickerstack; Soju by imagesbykenny; Drinking two bottles by kconnor; Shot glass by hilarycl

Spa Treatment: Cat Litter Facial Mask

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Just before shutting down my social media for the evening to meditate with cocktails and lounge music, I received an odd message and photo from one of The Ladies. Lady Asya had on a spa treatment facial mask, and was smiling broadly while holding up her big, beautiful silver-gray cat. In the post, she proudly announced she was wearing a facial mask made from cat litter. It seemed like an odd bonding moment between her and kitty.

Personally, anything associated with the absorption of animal waste products would never make it on or near my face. Plus, capitalism and trade has progressed over past decades to bring us a lively array of spa products for convenient purchase online and at nearby grocery stores.

So what in the world would possess an adventurous spa maven to experiment with cat litter? Apparently, she liked it so much that she smeared it on her own face. And then posted it on Facebook. This was a very curious idea that had to be pondered with all the proper precautions. So I made myself a gin martini. Lemon twist.

Facial masks, along with other handsomely packaged skin treatments, are a multi-billion dollar a year moneymaker. However, many of these spa products contain skin irritants, such as alcohol. To get away from harsh chemicals, many have sought organic skin care lines with natural ingredients. Home remedies, with ingredients that could be found in one’s kitchen, also became widely popular. According to a recent article on livestrong.com, entitled “The Effects of Bentonite Clay on the Face”, bentonite clay, harvested from soil near Fort Benton, Wyoming, is one natural ingredient found in spa and store-bought facial masks. When mixed with water, the clay effectively absorbs pore-clogging oils and toxins from beneath the skin. Bentonite is also used for urine absorption in cat litter. Hence, the cat litter facial mask for women with oily skin.

The result? From what I’ve seen, and without having yet tried it myself, it seems to work quite well.

ladieschilloutlounge_catlitterfacialmask

Lady Asya’s healthy, glowing skin

A couple of key points should be kept in mind when cat litter shopping for your beauty treatment endeavor. Check the bag’s ingredients, make sure it contains benzonite or sodium benzonite. Plus, I suggest you purchase separate bags of natural clay cat litter for yourself and your cat, with separate scoops.
Just sayin’.

Cheers!

For more stories, recipes and articles, visit The Ladies Chillout Lounge website and Google+ page
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Gin Martini with Lemon Twist

3 ounces gin

1/2 ounce dry vermouth

1 long lemon zest

Combine gin and vermouth, and shake with ice for ten seconds.
Strain the gin and vermouth mixture into a chilled martini glass.
Add the lemon zest.

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 almost a century.

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 a recent BBC article, “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 with a 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.

 

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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.

 

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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/