Issue No.038 “Tails From The Bookworm” Annie Hall

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ew Yawwkers love to hate Los Angeles, from experience I know this , I lived in the city that never sleeps for fourteen of my years, and have now been in LA for almost six, my die hard NY friends turn their nose up when I suggest they come and experience life on the west coast, its just not cool to live here so they say. I like to think of myself as an honorary NYer, I mean after battling through fourteen sweltering summers and frigid winters, countless subway rides with weirdos leering at me ,  been held up at knife and gun point, and turning a blind eye to all the literal and figurative rats I feel I’ve done my time in the trenches and deserve some sort of badge of honor, no ? I also have a luff hate thing going on with LA, so I think its appropro that I write this story.

I moved to Los Angeles to reset my life, to escape the constant clamoring of sirens and tourists and players OH MY! LA has been good to me, because I’m not constantly focusing on my survival or recovering from the exhaustion of the fight I have opened up time and energy  to focus on my creativity and and my general wellbeing, I live minutes from the beach ( that yes I rarely visit, too many people ) but that cool ocean air and misty mountains surrounding to the north of me are a tonic to my nervous system.  Through all of this though I have many moments that I yearn for the thrill of NY’s  vibrant energy where anything is possible, including bugs being tossed at you on the subway,  Los Angeles seems so boring and  pedestrian in comparison.

In this issue  I thought I would pay tribute to New York via that quintessential  LA hater Woody Allen and his nervous romance Annie Hall I know not technically a book but at one point it started life as a screen play which is written word and good enough for me .The poster above is in Polish, thats me representing my heritage in this post, this  issue is  also a loose ode to the  fifteen year  anniversary of the 9/11 attacks and those iconic twin towers the  double exclamation marks at the end of the gritty sentence that is New York City ,  Yo!!

The premise of this edition is taking classic  beverages and either dirtying them up NYC style or making them healthful a LA mode

Nazis and Neurosis 

Woody’s character is called Alvy Singer, a Jewish boy raised in Brooklyn who made good by becoming a famous comic , we first meet him as he laments to the camera the downfall of his relationship with Annie , he can’t seem to grasp what went wrong. In the next scene  he’s waiting at the movies for his girl  to appear,  as he waits his comedic self is recognized by a couple of teamster looking guys that he refers to as the cast of The Godfather, one of which pesters him for his autograph for his brudder . Annie finally shows up  looking depressed, Alvy complains its too late to see the movie ( it started two minutes before) and that he has to see a flick from start to fin, so he suggests they go watch a documentary on the holocaust instead,cheery activity for a Saturday afternoon!  Annie reluctantly agrees . As they wait in line Alvy complains about the guy behind dissecting and critiquing  Fellini’s  film efforts rather too loudly like he’s trying to impress his date , it winds Alvy up to no end ,to distract himself  he asks Annie why she’s depressed , her response that she missed her therapy appointment tightens his ticking time bomb of frustration even further  , he calls it a selfish gesture since they are having problems in the sack and the therapist is helping her work through the issues  she has with Alvy who I should mention at a precocious six years old was already lusting after the opposite sex.

My first offering to accompany Alvy’s neurosis and the melancholy of the film would be that classic movie snack popcorn and a coke, except how about trying it healthy  LA style without all those chemicals and corn syrup, I know how I hear you, how can it be any good if its not the classic, coma inducing formula . Well I think mine comes pretty bloody close, the caffeine kick comes from oolong tea, a cross between green and back teas and packed with natural  stimulants,  its sweetened by a mix of coconut sugar , dates and for color  a bit of  burnt organic cane sugar syrup with veggie bouillon, yes indeed  ! The syrup takes a couple of hours to make but you will be glad you tried it, scent wise it comes ridiculously close and taste wise too but a little more aromatic. Make it as sweet or as not as you feel, its the real, real thing !

“The Real Thing”

For the “Cola ” syrup

Tools
*A large pitcher
*A chinoise strainer
*A heavy bottomed pan or an immersion circulator and bath
*A Y peeler
*A measuring cup

For the syrup
1/3 of a cup of dried oolong tea
1 ½ quarts of boiling water
1 Navel orange both peel and juice
2 lemons both peel and juice
2 black limes ( from most Middle Eastern stores or Amazon)
4 cinnamon sticks broken up ( I used a hammer)
6 star anise pods ( whole stars not just seeds)

2 cups date syrup and 1 ½ cups coconut sugar or 3 cups organic cane sugar ( more if you want it sweeter)
¼ oz vanilla extract
¼ cup of bitter orange peel ( from your local brew shop or again Amazon)
½ a teaspoon of veggie bouillon
Optional 3 oz of Tipplemans Burnt Sugar syrup ( Amazon)
Start by steeping your tea in the boiling water
Strain and pour into either your heavy bottomed pan or your ziplock bag
To your pan or bag add your lemon and orange peel, black limes, cinnamon, bitter orange and star anise
In the pan bring to a simmer, then turn heat way down and cover pan allowing aromatics to infuse, in the bag add to your water bath, set immersion circulator to 55 degrees C.
“Cook” for 1 ½ hours , place infusion in fridge overnight to get nice and flavorful
Strain and add lemon and orange juice , vanilla, coconut nectar or cane sugar, bouillon and Burnt sugar syrup
Stir well and refrigerate before serving .

Note: You will need 2 parts of Cola syrup to  4 parts Soda water for a glass of the real “real thing”.

For the Real Thing Cocktail

2 1/2 oz of “Cola” syrup
1 1/2 oz white rum ( I used #62 from Rum Society)
1/2 oz PX sherry ( a raisinated sweet sherry)
1/4 oz lime juice
2 dashes chocolate bitters
2 oz soda water

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Add everything to your shaker tin with 5 ice cubes, don’t shake stir to chill the mixture.
Transfer mixture to a your carbonation system (  I used Perlini’s cocktail shaker )
Charge with Co2 and wait for gas to subside before opening
Pour into your vessel of choice .
Serve with a side of popcorn tossed with coconut oil, smoked salt and Togarashi spice

Sacked in the sack

In an attempt to understand whats troubling their relationship Alvy  and Annie discuss his past  sexual relationships with his two ex wives which we watch  via  flash back, the first who was sexually voracious  and turned him off for wanting him too much , the second who found it impossible to climax. He can understand why those two marriages failed but with Annie, things are different, in the beginning they would have a blast doing ordinary  things like buying books, sitting in the park or driving in her VW bug at rapid speeds, somehow somewhere Annie has lost interest in Alvy and he delves even deeper into memories to try figuring out the root cause .

My suggestion at this point would be a good dose of lettuce juice , whats that you say , why lettuce ? Ask the ancient Chinese, they believe that lettuce contains a powerful aphrodisiac , something to do with the minerals within that create a potent love potion to get your mojo moving, your groove grinding and  your bits pumping.

Green Manalishi

Take the standard green juice and dirty it up with a shot of smoky , earthy Mezcal

1 oz Mezcal ( La Nina Espadin or Del Maguey Vida are my choices )
1 oz Floc de gascogne or Pineau des charentes  ( a wine based aperitif )
1 1/2 oz romaine lettuce juice
3/4 oz lemon juice
1/2 oz simple syrup
3 dashes Miracle Mile celery bitters
pinch smoked salt for garnish
seasonal green garnish ( I used wood sorrel above but fennel flowers or celery leaves work too)

beauty shot by Patrick O'Brien-Smith

beauty shot by Patrick O’Brien-Smith

Add everything to your shaker with 5 ice cubes and shake for 3 seconds
Strain into a double old fashioned glass filled with ice, preferably one giant cube
finish with pinch of smoked salt and garnish with greenery

Tennis elbow or  speak to me in shellfish 

Flashback to Annie and Alvy’s first meeting , a tennis doubles match set up by friends, after Annie invites him up to her place for some wine and awkward conversation that via mental subtitles we realize is actually flirtation ,  they both start to realize they’re into each other, after having sex on their second date Alvy is a neurotic mess and Annie chills out by smoking some grass, a portent of things to come.  Cut to another scene with Alvy reminiscing about  a weekend getaway with them trying to corral lobsters into the pot , both of them hooting with laughter and screaming as the ill fated  lobsters try scuttling off behind the fridge sensing their imminent butter drenched doom.

I figure some light refreshment at this point would come in the form of California Chardonnay, great for their rooftop scene or to pair with shellfish, the first cocktail I experienced  in NY was a classic martini, its also rumored that the dry martini was invented in the Knickerbocker Hotel in NY . In the EU when you ask for a martini you’ll get a glass of martini vermouth served over ice with a twist or olives, same premise but packing way less  of a spirited punch, a dirty gin martini still happens to be one of my all time favorites though these days I’m drinking it as a 50/50 half gin and half vermouth, great if you want to keep your night going a little longer as I suspect Annie and Alvy would want to do , only in this case  using some Cali chardonnay  instead of dry  vermouth .

The Long Shot Martini

1 1/2 oz London dry gin
1 1/2 oz Broc Cellars Neutral Chardonnay ( great with Lobster)
1 1/2 oz olive brine , my current addiction is to castelvetrano olives, salty without being bullies

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Stir in a mixing glass for 10 seconds with a scoop of ice
Strain into a chilled martini glass or coupe
Garnish with olives or a couple of cucumber slices

LA Woman

Alvy’s neurosis  starts to get the better of him, he  becomes a man obsessed with Annie, she catches him following her as she innocently  walks arm in arm with another man, Annie starts to feel stifled by him and annoyed by his lack of support for her aspirations  so she  breaks it off with him, Alvy still hanging on to the idea that he’s done nothing wrong questions random people in the street about the success of their relationships , his agent Rob encourages him to start dating other women. He agrees to go on  a blind date with a writer for Rolling Stone mag , whilst consummating their first night together   the date gets cut short when he gets a frantic call from damsel in distress  Annie , can he come over to kill the spiders in her bathtub, spiders as big as a Buick are as good an excuse as any to restart their romantic dialogue , Annie extends a peace offering of chocolate milk, Alvy  the knight in shining armor slays the dragon, erm spider  his reward a giant case of Miss Hall.

A few days after they get back together , Annie has a gig at a local club singing her usual torch songs, Alvy is there naturally perpetuating their push , pull relationship . Tony Lacy excited by Annie’s performance introduces himself as a Hollywood music producer and man about town , asks if she has representation and  invites them to go hang out with Jack and Anjelica, you know the it couple of seventies New York. Alvy declines for them saying they have a “thing” afterward but Annie is obviously into the idea, Tony tells her to look him up if she ever in LA. Coincidentally Alvy’s agent  Rob suggests he present a TV  award in LA that winter, Annie joins him and  they spend Christmas in LA. Driving through town  Annie Remarks how clean Los Angeles is, Alvy quips  “Its so clean because they don’t throw their trash out they turn it into TV shows” , later they wind up at a house party hosted by none other than Mr.Lacy, much to Alvy’s displeasure. The next day as he preps for the award ceremony Alvy starts to feel ill, complaining of feeling nauseous , perhaps disgusted from watching Rob add canned laughter to a skit he’s just recorded either that or he’s anxious of presenting an award for crap TV , as he’s lying in bed with a Doctor by his side, Annie lets him know that he needn’t worry they found a replacement presenter for him, Alvy miraculously recovers  and starts to chowing down on boiled chicken .

Boiled chicken for an upset tum never much worked for me ,ginger ale or ginger beer are the usually prescriptions I’ve been offered but  my own  miracle elixir is anything gentian based and bitter, Fernet especially  puts me right pretty much in minutes.

The Franciscan

The drink of choice for many a San Franciscan Barfly is Fernet and ginger, I Californiafied it with Ginger water Kefir, water Kefir is sparkling probiotic beverage that helps restore the healthy flora in your gut , mixed with Fernet I think Mr.Singer would have been much happier than eating his boiled chicken regardless of where the drink hails from .

For the Ginger water Kefir

Tools

1 large sterilized mason jar
Muslin or a clean tea towel
Elastic bands
A chinoise strainer
1 large plastic soda bottle with cap ( cleaned out please)
Measuring spoon
Measuring cup

Kefir ingredients
4 cups of  water
1 tablespoon prepared water kefir grains ( that have been soaked in sugar water to wake them up)
1 oz lemon juice
4 1/2 tablespoons of organic cane sugar
1/2 cup ginger juice or chopped ginger if a juicer is not handy

Pour  everything  into your mason jar
Add the kefir grains and cover with the muslin or tea towel, secure with elastic bands
Store at room temp and out of sunlight for 48 hours
Strain and transfer to your clean soda bottle, at this point you can add some  botanical flavorings if you wish .
Leave at least 2 inches of space at the top of the bottle, screw on cap tightly and store out of sunlight until carbonated. The beauty of the plastic bottle is it will fill up with gas and turn rock solid letting you know its ready.

Store in fridge to stop fermentation

Note : must be consumed within a month, mine lasts a day or so. Water kefir grains can also be used to make a delicious sparkling wine

For the drink

2 oz Fernet Branca
4 oz ginger water kefir

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Fill a tall glass with ice
Pour in Fernet and top with  sparkling ginger kefir
garnish with a lemon or lime wheel

Dead Sharks and Mashed Yeast

Returning from LA, Annie and Alvy  realize they’re headed on different paths she dreaming of being an LA woman  he likens their relationship to a dead shark, they agree to  call it quits on the plane , Annie returns to LA to take up with her music producer, Alvy trying to reconcile how easy it was for her to leave him pines after her and comes up with a plan to win her back  , he goes back to  LA where he meets her at a health food restaurant  on Sunset Blvd , he  orders a plate of alfalfa sprouts and mashed yeast,  she’s not too pleased at him being there and gets annoyed with his yet again questioning what she’s doing with her life . She storms off , he races after her but she drives away into the sunset, frustrated he tries to follow her in his giant yacht of a convertible car but he can’t even maneuver it out of the parking lot, he gets arrested for causing a scene and spends the night in a lock up, giving him time to ruminate over his errors . Its interesting too that Woody uses the symbolism of white clothing to show LA people as enlightened creatures who can wear white because LA is so clean in comparison to the grime of NY.

The movie ends with Alvy writing a play about their relationship only he changes the ending to where Annie goes back to NY with him.

Rather than the unappetizing plate of mashed yeast I thought perhaps a glass of mashed avocado smoothie would go down a little easier, its sullied with a mix of Tikiesque ingredients , Tiki being a movement that was big in CA , its  topped off with sprouts yes, but  the flowering cilantro variety . The glass is wrapped on the inside with a Hoja Santa leaf or a “Sainted” leaf for  Holier than thou white clothed saints of Los Angeles .

Yogi’s Choice
The drink is called Yogi’s choice since you can choose to drink it boozy or booze free. If you choose no booze add 1 oz of coconut or date nectar to sweeten it up .

1 ripe avocado
2 oz pineapple juice
1 1/2 oz aged rum
1 /2 oz mezcal
1 oz lime juice
1 oz Velvet Falernum
drop vanilla
1 tablespoon coconut oil

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Add everything to your blender with a 5 or 6 ice cubes  and blend on high for until avocado is completely mashed . You can omit the ice cubes if you ,like me  prefer warm beverages, I am English after all!
Transfer into a tall glass and garnish with cilantro sprouts

FIN

Issue No.036 “Tails from the Bookworm” Far from the Madding Crowd

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omance novels have never been my thing , you know the ones,those blouse ripping tomes where man falls for girl, girl shuns man, she gets into trouble through her strong headed nature and is saved by that knight in shining armor that she previously abhorred . Though I love a good romantic story I’m more attracted to fantastic or mysterious stories rather than naturalistic ones like Far From the Madding Crowd written by British novelist and poet Thomas Hardy ( no, not that strapping nemesis playing fellow Tom Hardy ) . Madding however is a beautiful story , one of only a couple that captivated me into awake mode during my English lit classes back in the day , you see my lit teacher was an old bore of a man , with coffee tainted breath and rumpled tweed suits that could send a whirling dervish to sleep and he would dissect a story into oblivion so that you had no idea what the meaning of it all was. However, why Madding managed to knock me out of my day dreams was due to the female protagonist Bathsheba Everdene , an untamable slightly haughty lass who preferred her independence to being a man’s beck and call, she captivates the hearts of three men, interestingly each one depicts very different interpretations  of what it means to love , one obsesses over her, one wants to protect her and be her equal and one who abuses her . She states toward the end of the book when asked to explain herself “It is difficult for me to express my feelings in a language chiefly made for men to express theirs” , I’m sure the suffrage movement was well on its way when Hardy wrote of Bathsheba’s strong will and refusal to be put into a box but the fact that he created such an inspiring character shows us that not all men back then were misogynistic neanderthals .

What makes this story so appropriate for me at this minute is this disturbing political climate in this country of “women’s cards” and governments passing laws that allow women to be raped when they’re passed out drunk, it feels like we are headed back into the dark ages when a man could grab a by the hair and drag her off into his cave , though Far From the Madding Crowd is set in Victorian times Hardy and our heroine Miss Everdene are thoroughly modern in their outlook , thank goodness!

WINTER

Our story starts with Bathsheba , a proud beauty joining her aunt on her farm for the winter, we first meet her as she’s tilling  the frozen earth  to turn it over for seed planting in the coming months . On occasion she rides her horse astride ( not side saddle as ladies of that era would) through the copse delighting in the intermingling smells of wet soil, hoof oil and horse sweat. It is on on of these afternoon rides that she is spied by her first love interest, Gabriel Oak a young sheep farmer with the savings of his frugal life, who is intent on buying his farm out right and on becoming the master of his own destiny , he is described as a faithful and good man , hard working and moral and true to his word, in other words he’s a bit of a catch in them there parts . Bathsheba and Gabriel grow to like each other becoming friends . However when Gabriel makes her an offer of marriage she declines since she values her independence over her feelings for  Farmer Oak. A few days later she leaves for the village of Weatherbury , some miles away . The next time they meet their circumstances have changed drastically , Oak has lost all of his sheep due to an inexperienced sheep dog , young George, who drives the flock over the cliff one spring night . He manages to pay what he owes to his lenders and moves on to find work and rebuild himself elsewhere . Bathsheba on the other hand is now a landowner, having inherited her uncle’s farm she is now the Mistress of a small estate .

To honor Farmer Oak, the drink below is a combination of the Brits love of tea for a shock, Sheep milk ( for the obvious ) and spirit, I mean after losing two hundred sheep a stiff drink would be most necessary .

The Madness of Young George

I love tea in cocktails but to get a full flavor from black tea you have to do a super intense infusion which means that the tannins become way too strong and bitter and take over the rest of the drink. To balance the tannins out I use Dave Arnold’s method of milk washing the tea ( appropriate since Brits drink their tea with milk) the casein in the milk latches onto the tannins and strips them from the spirit leaving only the aromatic flavor of the tea, its similar to doing an egg wash where the proteins soften both the effect of the spirit and the tea . Clarifying spirits and cocktails are not a new thing they’ve been around since the 1800’s but it takes a genius like Chef Arnold to make them relevant again.

The drink is delicious just by itself over rocks with a lemon twist, for that added barnyard flavor I finished it with a toasted hay goat milk foam

Milk washed Earl Grey tea vodka

1 750ml bottle vodka
4 earl grey tea bags
1/2 cup of sheep or goat milk ( goat milk gets the spirit more clear than cow milk)
1/2 oz lemon juice

Steep the tea in the vodka for a good 12 hours if not using your trusty immersion circulator, 1 hour if you are using . Strain tea and set aside making sure its totally cooled down before you mix with milk.

In a clear  lidded container pour in the milk, slowly add the tea infused vodka stirring it in, then gradually add drops of the lemon juice stirring lightly until the milk solids begin to separate . Allow to rest for at least 4-5 hours in the fridge before straining off the curds.  The result should be a totally clear pale yellow liquid.

Toasted hay goat milk foam

8 oz goat or sheep milk
2 hay scented egg whites
1/2 oz honey syrup

turn your oven onto 350 degrees , line a small sheet tray with parchment paper and layer on top fresh green hay ( I used alfalfa)  which you can get from your pet store. The hay should be evenly spread on sheet tray so that it all gets toasted .

Once hay has gotten a nice deep yellow color and has a rich aroma, remove and put into a plastic container , nestle 2-3 eggs in their shells in the hay and store in the fridge overnight  ( you could be doing this whilst the tea is being milk washed )

when ready to make the foam add everything to your ISI chamber and charge with two No2 cartridges , the drink needs to be served straight away so the foam stays light and airy .

For the drink

2 oz  milk washed tea vodka
1 oz white verjus
1 oz dry vermouth
1/2 oz drambuie
1/2 oz honey syrup ( 1:1 honey to hot water)
barspoon benedictine
2 dashes orange bitters
finish off with an optional toasted hay goat milk foam

 

beauty shot by Patrick O'Brien-Smith

beauty shot by Patrick O’Brien-Smith

Add everything but the foam and lemon twist to your mixing glass and stir for 10 seconds with 6 ice cubes , strain into your vessel of choice either ice filled or as I chose in a mini milk bottle without ice , top with a lemon twist and your optional milk foam.

SPRING

Farmer Oak finds himself heading to a hiring fair , on his way there he happens upon a dangerous fire on a farm and leads the farm workers in putting the fire out, dousing himself with water he climbs upon the burning roofs and hacks the fire to death. When the veiled owner comes to thank him he asks if she needs a shepherd, though somewhat uncomfortable she agrees and so they reunite with her having the upper hand which is exactly where she likes to be .

Meanwhile the fair Miss Everdene has attracted another suitor, a middle aged gentlemen farmer Mr.Boldwood who whilst considered an extremely eligible bachelor by the locals is lonely and repressed, not exactly a ball of fun but fully loaded. He becomes a man obssessed . Bathsheba attracts his attention somewhat unwittingly after she sees him at market and he does not give her the customary glance that all men bestow upon her, she sends him as a joke a Valentines card that reads “Marry Me” , pretty wicked of her really! Boldwood not realizing the card was a joke turns into a man possessed and he eventually proposes marriage to her too, she tinkers with the idea after all his fortune would more than assure her safety and comfort for the rest of her life , so she postpones giving him a firm answer so as not to let him down completely , Gabriel on learning of her actions rebukes her for being so thoughtless and for that she fires him.

Ambrose Heath suggests rhubarb as a fruit option at this time of year and its blushing pink color is perfect for the Valentines time of year, I attempted to make a Victorianesque V-day card in the tableau below . You may wonder why three cups, well one for each of B’s suitors and once for the lady herself .

Kiss Me You (Rhubarb) Fool

Rhubarb is  a vegetable thats available from spring to early summer around the time of Valentines day , its beautiful pink hue and vegetal aroma pairs beautifully with strawberries the chosen fruit of this holiday for lovers . A fool is a dessert that has fruit folded into whipped cream and sometimes egg whites . My liquid version is made using rhubarb consommé .

Rhubarb consomme

1000 grams diced rhubarb
100 grams water
5oo grams cane sugar
1 vanilla bean ( optional ) seeded and popped into bowl

you will need either a  warm water bath and immersion circulator or a bain marie consisting of a bowl and a saucepan filled to half with water ( so that it does not touch the bottom of the bowl when placed on top)

add everything to either a ziplock bag or  large stainless steel bowl, if adding to a bag this will get placed into a warm water bath with your immersion circulator set at 55 degrees C. If using a bain marie, wrap the entire bowl securely with plastic wrap and place on top of simmering water, if using the bain marie allow to steam for at least two hours, if using the sous vide method you should have adequate consomme after an hour.

For the drink 

1  oz Rhubarb consomme
1 1/2 oz bourbon
3/4 oz aperol
3/4 oz lemon
1 drop rosewater
1 dash of egg white
top off with Timmerman’s strawberry lambic and  a pinch of pink peppercorn

beauty shot by Patrick O'Brien-Smith

beauty shot by Patrick O’Brien-Smith

Add everything to your shaking tin with 5 ice cubes and shakes for 5 seconds, strain into either chilled coupe glasses or chilled punch glasses ,top off with lambic ale and peppercorns .

LATE SUMMER / FALL HARVEST

Farmer Oak leaves the next day, only has fate would have it Bathsheba winds up needing him back to save her own sheep, sheepses are not the smartest of creatures you put something green that smells fresh and delicious  in front of them and well they’ll eat it, except instead of grass they eat young green clover which causes them to bloat up with gas and if left can blow up their intestines , as you can imagine its not something that can be left to subside by itself and wouldn’t you know it the only man in the county that can fix these poor beasts has just up and left . Bathsheba beside herself calls for one of the farm workers to go track Oak down and bring him back to relieve the sheep, only problem with this plan is that Oak being a proud sort refuses to come back unless the Lady herself apologizes and asks him back herself . So off she rides gathering up her pride and begs him to return ,which he does and saves the day and the sheep. Bathsheba starts to realize that she cannot do without Gabriel and he is falling ever harder for her.

Around this point a dashing young Sergeant Francis Troy returns to Weatherbury his native home and bumps into Bathsheba one night as she’s out for a walk (  a little back ground, Troy was recently jilted  mistakenly  at the alter by his sweetheart Fanny Robbin who shows up to the wrong church, Troy humiliated by these events calls off the wedding) we first think he’s a sensitive fellow being so heartbroken by Fanny’s mistake , or at least I did. But soon Troy shows his true nature to be controlling, egotistical and abusive , but I’m jumping ahead to far….Troy bumps into B and is bewitched by her beauty, she initially dislikes him but agrees to meet him in the hollow the next day and is so excited by his swordsman ship that she allows him to steal one big juicy kiss before he marches off into the woods. They next meet when he shows up at Harvest trying to show Bathsheba that he’s her kind of man, a wheat chopping, haystack making and sheep wrangling heartthrob .

John Barleycorn Must Die

The Ploughman’s lunch is a simple packed lunch that mostly consists of apple, cheese bread and pickle, maybe a beer, its served in pubs across the UK but has its roots as the humble farm workers snack to tide them over until dinner time . Instead of beer I thought perhaps a nice refreshing veggie based low ABV drink would be just the trick .  If you want to make enough for two  and bottle it for your next  roll in the hay double up the amounts, just make sure its served over ice or well chilled.

For the drink 

1 oz Vida Mezcal
1 oz celery and romaine lettuce juice
1 oz floc de gascogne  ( a wine based aperitif)
3/4 oz lemon juice
3/4 oz simple syrup
3 dashes of celery bitters ( Miracle Mile is by far the best on the market)

beauty shot by Patrick O'Brien-Smith

beauty shot by Patrick O’Brien-Smith

Shake for 5 seconds with 5 ice cubes and strain into either a chilled ice filled glass or bottle and cap for transporting , serve with sliced apples and a hunk of cheese for eh full experience .

WINTER SOLSTICE

Gabriel noticing her interest in Troy tries to dissuade her from pursuing him but like most proud and stubborn young ladies the more she hears she shouldn’t the more she’ll go in the opposite direction to defy her critics. Troy and Bathsheba elope  and marry igniting anger in Boldwood and disappointment in Oak. Upon their return to the farm Bathsheba begins to realize her new husband is not what she first thought him to be , het gets lazier having no interest in the farm, starts to gamble and drink her money away . A chance encounter  that he has with the innocent  Fanny Robin in the village where she informs him that she’s carrying his child makes Troy despise his wife even more . He arranges with Fanny that she must go find a bed for the night in the work house and he will find money and come and fetch her the next day. The next morning he demands money from his wife who denies him, he storms out and starts walking to the work house on his way passing a horse and cart carrying a coffin, not until he returns home does he learn that its Fanny an his baby in that coffin. He storms out of the house in a rage of grief denouncing his love for Bathsheba , his solution for this pain is to throw himself into the English channel to drown.

A year passes with Troy gone and Boldwood starts to court Bathsheba again,she tells him she will only wed after six years have gone since Troy’s passing, its around Christmas time so Boldwood decides to throw a holiday party for the villagers mainly to show to Miss Everdene what kind of life style lies ahead for her once she marries him. Only Troy is not dead, having been reduced by a fishing boat he learns that Boldwood is once again pursuing his wife and goes back to claim her, he tries to force Bathsheba to return with him and she struggles away, Boldwood seeing her in distress picks up his shot gun and shoots Troy dead. Boldwood is arrested and tried for murder however he does not receive the death sentence since his crime was inspired by passion. Bathsheba distraught with theses events  buries Frank with Fanny and their child  so they may at last lay together once again.

Shot Through the Heart

The classic ” corpse reviver” cocktail was a tongue in cheek name for a morning after or hair of the dog remedy for someone that had enjoyed a little too much of the grog the night before . My version here is for young Frank who comes back from the dead only to be shot and killed , its a good drink to have to shock your system back up and also whilst waiting for an unexpected firing squad .

For the drink

1 1/2 oz of Cognac ( I used Parks)
1/2 oz green chartreuse
1 oz sweet vermouth
2 dashes orange bitters
2 dashes angostura bitters
the oils from an orange twist

beauty shot by Patrick O'Brien-Smith

beauty shot by Patrick O’Brien-Smith

Stir for 10 seconds with 6 ice cubes and strain into a chilled cordial or coupe glass, spritz the orange oils over the top of the drink and discard peel, good for sipping , equally good as a quick shot before you know, you get shot.

SUMMER

With both Troy and Boldwood out of the picture , Bathsheba is left with her true love Gabriel who has stood by her side through the good and bad . One summer morning he announces to her that he must leave to set sail for America  to search for his fortune there and to avoid the gossip that he means to marry her himself , she tells him that its absurd that they should marry, when he repeats it she says only that it is too short a time since Troy has passed. Filled with hope Gabriel asks here again to be his wife only this time she accepts , they wed quietly and live happily ever after.

Midsummer Madness

Another traditional summer favorite in the UK is the Pimms Cup, I decided to make my own version inspired by a limited release that Pimms made that is flavored with sweet summer strawberries . For the long awaited wedding celebration I thought a touch of bubbles would be nice for the happy couple’s day.

For the Pimms

2 cups sweet vermouth
1 1/2 cups Cap Rock gin
1 teaspoon bitter orange peel ( you can buy this from your local brew shop)
1/2 cup manzanilla sherry for a nutty finish
Peel of one orange
1 pint seascape strawberries cut in half

In a screw top jar add all of your ingredients and allow to steep in the fridge for 2-3 days to get full extraction from the strawberries ,when ready strain and bottle. Store in the fridge until ready to use

For the drink 

3 oz strawberry Pimms
1 oz lemon
1 oz simple 1:1 ratio simple syrup
1 dash celery bitters
mint leaves and sprigs
cucumber  and strawberry slices ( mine were cut using a small cookie cutter)
sparkling rose to top off

beauty shot by Patrick O'Brien-Smith

beauty shot by Patrick O’Brien-Smith

Add all liquid ingredients except for rose to shaker and shake with 5 ice cubes for 5 seconds . Stain into an ice filled glass, arrange strawberry and cute slices and top with rose, finish off with a nice fragrant mint sprig, summer perfection in a glass!

Issue No.035 “Tails from the Bookworm” Auntie Mame (an irreverent escapade)

 

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there was ever a motto that inspired my pre-teen and teen ardor to live ,live live and get up to no good it would be a line from Mame Dennis ” Life is a banquet and most poor suckers are starving to death !” Miss Dennis viewed life through a kaleidoscope of mildly controlled chaos, she encouraged  the unexpected to happen and embraced eccentricity. I was once told that I am an alien looking for my people, well Mame Dennis is my kind of people , from early on   I could not wrap my head around life in a safe little box, if there was a rule to break  I wanted to smash it, if there was a uniform to wear I would bastardize it beyond recognition  , if there was a statement to be made I wanted to scream it ,  from the minute I popped out of the womb ( and most likely before ) I needed to push the boundaries  , to challenge  my family and  the world in general and Mame Dennis, my screen  idol,  made me do it….well , you know almost. As a kid in school I was sent home regularly for not adhering to dress codes , for not being the proper little miss , I would show up channeling  a cross between Janis Joplin  and Dr.Who or I would skip classes altogether and go to an anti-fox hunting rally. In college I embraced androgyny choosing super short hair and a masculine Oxfam inspired wardrobe whilst smoking cigarettes from  a foot long holder. I had affectations galore but  I was a kid that knew my own mind and refused to be budged regardless of the consequences.

Nothing much has changed, though now I’m a big girl and calmed down a great deal, not all of the themes in Auntie Mame resonate as much with me anymore, Mame Dennis was a strong who am sure would have been capable to get back on her feet after the stock market crash of the twenties without a man to prop her up, but the rest of the book ( and the movie) is solid gold , irreverent  inspiration , my first taste of an independent , free spirited dame . Back in the twenties were Mame any younger she would have been a flapper, flaunting her disdain for what was then considered acceptable behavior, drinking excessively and touting social and sexual norms.

33 Beekman Place
The story begins in the book with Mame’s brother dropping dead of a heart attack and leaving his only son Patrick in her care , he arrives  at Beekman Place with his nanny  Norah Muldoon on a night when Mame is holding one of her many “affairs” , her apartment would change decor depending on the theme of the party all of which were lubricated by bootleg gin and bucket loads of caviar ( which she pronounced “cav-YAAAR) or fishberry jam as she calls it to help Patrick better understand what it is. On the night of Patrick’s arrival the soiree theme is inspired by the Far East, Chinese dragons and buddhas abound with sukiyaki and raw fish tails along with women dressed as men, a monkey wearing a turban and a pianist playing upside down. Since its also a time of prohibition I figured my first drink would be disguised as a box of Chinese take-out. The drink itself is flavored by toasted brown rice orgeat and Chinese five spice

#59

Inspired by a classic Mai Tai this drink takes its flavor cues from Cantonese roasted duck that uses five spice as its dominant accent. The orgeat is made using toasted brown rice that is then ground up in simple syrup and left to release its milk ( recipe below)

Brown Rice Orgeat
2 cups organic brown rice
2 cups rice milk
2 cups cane sugar
1/2 oz orange flower water
1 oz unflavored vodka

*toast the brown rice in a skillet over a medium flame until its medium brown and smelling nutty.
*add the brown rice to a large container along with sugar and rice milk, blend on high with an immersion   blender so the rice resembles coarse grains
*dump everything into  a ziplock bag and sous vide for 1 1/2 hours at 55 degrees C, alternatively you can put it in a screw top jar and let it sit for 24 hours in the fridge, I am impatient so the sous vide is my cure for this downfall.
*strain when finished and add the orange flower water and vodka to perfume and help stabilize . store in the fridge till needed

Chinese 5 spice rum
1/2 cup Chinese fixe spice powder( might sound like a lot but you want to taste the 5 spice once cocktail mixed)
1 750ml bottle of anejo rum such as zacapa or appleton estate

again I sous vide this infusion  as above but it works just as well in a screw top jar that you agitate every so often, steep for about 24 hours.

For the drink
(per 16 oz box)
2 oz five spice rum
1 oz brown rice orgeat
1 oz lime juice
1 oz pierre ferrand orange curacao
1/2 oz pernod absinthe

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Add everything to your shaker with 5 ice cubes, shake for 5 seconds strain into a pellet ice filled take-out box of your choice ( I like the pagoda decorated 16 oz version)
garnish with a pickled kumquat, a pinch of 5 spice powder and a mint or basil sprig, add straw for easy consumption

Knowledge is Power ( or bully for Bixby)
Patrick settles into his new routine with Mame, a couple of weeks go by and the trustee that his late father has appointed, Dwight Babcock of the Knickerbocker Bank, sends a telegram that he’s coming to visit to discuss Patrick’s schooling, its the morning after another night before where Mame’s bestie , the honorable Vera Charles is sleeping off her gin fix in the Marie Antoinette room. Mame panics, she can’t be seen to have Patrick living in a house of  ill repute as it were so she sends him down stairs to greet the trustee whilst she wrestles with her halo and reviving Vera. Whilst waiting for Miss Dennis to appear Patrick prepares a Martini for  Babcock, he accepts the drink but then questions Mame on how such a youngster knows drink mixing, she responds with “knowledge is power” ! Which reminds Babcock why he’s there , he suggests Bixby school for Patrick where he’ll turn into a bully little chap,  though Mame has decided on a progressive school in New York’s Greenwich Village run by the dashing and free spirited Acacius Paige, where the kids pretend to be fishes and swim on the floor naked together to learn about conception, nothing in the least wrong with that! Mame feigns agreement with Babcock and shoos him away .

The Shiso-tini
Since Patrick is swimming with the fishies in this scene I thought perhaps a Martini accompanied by some fishberry jam , what goes better with fish than shiso and cucumber , the drink is served in a traditional coupe modeled after the breasts of  Marie-Antoinette herself .

For the drink
1 oz of Cap rock gin ( aromas of cucumber and rosewater)
1  oz shiso infused dolin blanc vermouth ( I sous vide this to get maximum flavor extraction)
1 oz  cucumber junmai sake  ( slice cucumbers and allow to steep in the sake for a day or so)
4 slices of english cucumber
1 drop rosewater

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*muddle the cucumber gently into the gin, you want to release the favor without muddying the gin too much
*add the vermouth and rosewater , stir for 10 seconds and strain into a chilled coupe glass, garnish with cucumber slices.

Meditation and the Jackson-Pickett-Burnsides
Babcock soon figures out that Mame is pulling the wool over his eyes, he demands that Patrick gets sent to his alma mater  the restricted and exclusive St.Boniface, this also happens to be the same day as the great crash of 1929 where fortunes, including Mame’s are wiped out. Miss Dennis obviously devastated starts to brainstorm on jobs she can do, she is consoled by that first lady of the theater Vera Charles, who asks her to join her on the stage in a dramatic production, needless to say the gig does not work out and Mame moves onto her next performance as a switchboard operator which again ends in comedic disaster, lastly she signs up as a Macy’s store assistant where she meets her future late husband Beauregard Jackson Pickett Burnside of the Georgia Pickett Burnsides y’all hear. Her Macy’s career may be short lived but a love blossoms fast and hard between the two and soon Mame is being whisked off to Beau’s plantation to meet his mama and the extended family.  In order to show Beau she’s an all round gal,  Mame  agrees to go on a fox hunt and is saddled with a wild horse called Meditation a jealous neighbor’s attempt to de-seat Mame from the the hunt and Beau’s heart , needless to say our heroine lives to tell another day , saves the fox and bags the man.

When I think of Georgia of course I think of peaches, since Mame is hard up for cash I thought perhaps I would use canned peaches gussied up to make a thrifty Peach Bellini style drink , using of course only the finest Crystal to serve it in, the dichotomy in this drink of white trash ( is that horrible I think canned peaches are white trash?) and high class are very satisfying to my sensibilities .

The Fox & The Hound

2-3 canned peach slices
3/4 oz peach liqueur such as gaffed peach de vigne
3/4 oz domaine de canton ginger liqueur
3/4  oz white verjus
3 dashes peach bitters
3-4 oz of bubbles, your choice cheap and cheerful or higher priced .
1 spritz of Aftelier’s galangal essence ( to finish drink)

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In the bottom of your glass place the peach slices, crush gently so they break up slightly . Build the remaining ingredients on top and finish with the bubbles, give a couple of stirs with a bar spoon and spritz over the galangal spray, it will fill the nose with a  lovely spiced aroma as the drink is sipped, you can also provide long spoons to fish out the drunken peach slices too.

The Parched Garden
One would think the next chapter would be about how they all lived happily ever after, they did indeed live happily but the ever after only lasted about eight or nine years, Mame and Beau travelled extensively for their honeymoon , in fact eight or nine years and on one of their excursions up the Matterhorn Beau took a step too far back whilst trying to focus his camera and ended, well you know the rest. Mame spends the next few months in mourning when Patrick ( now he’s all grown up and graduating college) suggests  she come back home and write her memoirs. He enlists one Brian O’Banion to help in this endeavor , he charms Mame and presents her with a book of his “pomes” called “The Parched Garden” , along with her secretary Agnes Gooch who follows her every word Mame recounts her life adventures , O’Banion it turns out is a bit of a freeloading scoundrel, whilst the ladies work, he lords it up eating and drinking at his leisure and contributes barely a lick of work, his ardor for Mame growing with every moment, Agnes on the other hand develops a crush on O’Banion  . One evening Mame is invited to a a meeting with Warner Bros. to discuss buying the rights to her book for a film, only thing is Patrick and his girl Gloria are visiting too so she gussies up Missie Gooch to go to the meeting with Brian instead. Agnes returns the following morning looking the worst for wear and not remembering a thing from the night before , O’Banion is nowhere to be found , when Ito the butler asks her what happened all she can say is “I lived!” Of course we later learn Mr.O’Banion had his way with her.

In honor of that cad O’Banion I thought I would recreate a wood sorrel sour I came up with a couple of years ago, wood sorrel looks almost exactly like clover but is tart with yellow flowers , great in salads and on raw fish but also when blended into a liquid creates a great sour layer to drinks . I acquired some from a hike last year and now its taking over my not so parched garden.

O’Banion’s Obligation

1 1/2 oz Irish whiskey
3/4 oz elderflower liqueur
3/4 oz wood sorrel cocchi americano ( 1 cup of wood sorrel leaves blended into 1 bottle of cocchi americano)
1/2 oz simple syrup
1/2 oz meyer lemon juice
2 drops lime bitters
1 oz aguafaba ( chickpea water, used instead  of egg whites )

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add everything to you shaker and whip shake for 5 seconds with 1 small ice cube, this will aerate your aguafaba , add 4 more ice cubes and shake hard for a further 5-6 seconds , strain into a vessel of choice , a coupe or goblet works best, garnish with a single wood sorrel leaf or a garland depending on your desire for dramatic effect.

Upson Downs
Lets back up a bit , so you remember Patrick was introducing his girl Gloria to Mame? Well the next day Mame is invited to visit her parents in Connecticut , Mame is not altogether impressed with Gloria but she visits with the parents for Patrick’s sake , whilst at their estate she learns just how wrong Gloria and her family are for her nephew, snobs and racists to boot . Gloria’s father tries to show off his prowess in the drink mixing department and makes her his signature drink the Upson Daiquiri, a trick he learned from a Cuban using honey instead of sugar. You realize thats probably all he’s put in the drink since Mame can hardly drink it, but its a good starting point so the drink that follows is I hope a slightly more drinkable version.

The Upson Daiquiri
The classic Daiquiri Naturale  is three ingredients , rum, sweetener and lime juice , its shaken and served up and its delicious ! Not wanting to stray too far off the formula I added a couple of things to make it my own.

2oz chai green tea infused white rum ( cruzan is the one I use most often)
1/2 oz lime juice
1/2 oz yuzu juice
3/4 oz manuka honey syrup
2 dashes lime bitters
1 drop vanilla
pinch of smoked salt
bee pollen to garnish

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Add everything to your shaker with 4 ice cubes, shake hard  for 6 seconds , strain up into a coupe glass and finish with a pinch of bee pollen

Yul Oolu
Mame horrified by her experience at the Upson’s starts working on a plan to turn Gloria off of Patrick, she decides to plan a get together at Beekman Place and make it as eccentric an experience as possible . She enlists the help of her new secretary Pegeen Ryan, a smart and savvy young lady. Beekman gets decorated in the style of Danish Modern complete with interactive furnishings and a mobile that could also double as a giant catcher of dreams.  The Upsons arrive with Gloria in tow expecting a safe family get together ,  Mame terrorizes them with plates of pickled rattlesnake and chalices of burning booze that she calls “The Flaming Mame” , to top it off they get stuck on the elevated furniture which for everyone but the Upsons turns into a hoot. Needless to say both Gloria and her folks storm off into the night never to be seen again, leaving Patrick in the every capable hands of Miss Pigeen Ryan.

The Flaming Mame
Who knows what Mame Dennis put into her concoction but it reminded me of a tiki drink called the Scorpion Bowl that has a small amount  of absinthe ignited on the top, super tasty, pretty boozy and great party drink. This version is an individual serving but if you found a bowl large enough multiply all ingredients by four for a community bowl.

In advance prepare your ice balls, I used  a cube mold then popped them into the cocktail kingdom ice ball maker that magically reshapes a cube into a ball, whoever said you can’t fit a square peg into a round hole be damned!

for the ice cube

1/2 cup filtered water
1 oz grapefruit juice
1/4 oz cynar or campari
freeze overnight then when ready pop them out of the mold, don’t add too much juice or sugar or it wont freeze.

For the Drink

1 oz anejo rum
1/2 oz mezcal
1/2 oz cynar
3/4 oz cinnamon infused orgeat ( cinnamon powder allowed to steep in almond syrup)
1 oz grapefruit juice
1/2 oz lime juice

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To present the drink you can get as creative or as simple as you wish, I hollowed out grapefruit halves and place them in large stainless martini  glasses, then surrounded the grapefruit shell with kafir lime leaves to add a touch of a tropical element . The Iceball then went inside the shell

to make the drink add everything to your shaker and shake hard with 4 ice cubes for 6 seconds , strain into your grapefruit shells and garnish with  a lime half that has been doused with absinthe , the lime half is skewered so it will sit on the top without rolling away, when ready to serve light the absinthe.

and finally they all lived happily ever after!

Cheers and Cin Cin!

Issue No.O30 “Tails from the Bookworm” Chinatown

 

 


 

here was something odd about the room, the lights were dim and the polished glass  tables were set with long sticks. Strange figures were painted on the light shades and on the menus , the kid sniffed the air heavy with garlic, onion and a whiff of aroma wending its way from the kitchen that she had never smelled before, this was new territory and it made her nervous. A small  in pajamas shuffled over and nodded politely at the gathered diners, pen and pad in hand. The kid stares at the menu, none of it makes sense! What does this mean?  How can something be sweet & sour and what are egg drops???  Oh, and why is this wearing jammas in a restaurant! This place is weird! The kid slithers down in her seat hoping to become miraculously  invisible. “What would you like miss?” Six pairs of eyes look in her direction, as she feels heat running up her neck. She scans the paper menu in her hand and shrugs, “C’mon love, we haven’t got all day , we’re hungry!” She slides down even further in her seat then flinches from the kick aimed at her under the table “Ummm, I’m not hungry” She blushes the shade of the silk lantern hanging above her head “Well you’ve got to eat something or there won’t be anything till breakfast” . Realizing the seriousness of the situation she was in, eat now or starve till morning, she chooses starvation  “not hungry” she mumbles then slips under the table hoping the fancy carpeted floor would just swallow her hole , she receives another kick under the table and hears a snicker “I don’t think she’s ever had Chinese food before” the words directed at the waitress ” any chance you can make her a ham omelette?” The waitress shakes her head and replies  solemnly “I’m sorry lady,we don’t make omelettes  ,  this is Chinatown!

The kid in question was myself, just in case you had not figured it out, I grew up in a Polish household raised primarily on sauerkraut , latkes kabanos  (dry sausage) and chicken  soup ( which we ate every single day) . My first outing to an actual sit down restaurant where a waiter takes your order and you don’t have to do the dishes when you finish eating , was at a Chinese restaurant, where instead of my omelette I was presented with a steaming bowl of egg fried rice with crisp english peas that would burst in my mouth when I bit them, it was sublime! I think it was my best friend’s birthday treat, her sister tormented me with  kicks under the table and rolling eyes, I was the Polak nit twit and they were better than me because they knew Chinese food. I wanted to punch her for making fun of me.

Times naturally have changed , I mean thirty some years have passed and thankfully I now  brandish  chopsticks with flair. Chinese food ranks up there as one of my favorite cuisines along with Thai and Japanese food, give me a bowl of eggy, crunchy rice or a cup of miso and I’m as happy as you’ll ever see this curmudgeon.  2015 in the Chinese horoscope is the year of the goat or sheep, I was born under that sign, stubborn , tenacious and the ability to chow down a mountain of food are all flags I fly with panache. I decided in honor of the Chinese New Year , February 19th, to explore one of my favorite movies ( yes I realize its not a book but it would have  made a rather splendid hard boiled crime novel a la Chandler or Hammett) . Set in Southern California amid the water wars and droughts (what’s new?) that took place in the early 20th century , the movie has everything ,there’s a smoking hot dame with a killer wardrobe, a dead guy, an evil father, a midget with a knife and lots of whiskey, what the film does not have is anything to quench the thirst on all those hot, parched days, there’s a mention of a Tom Collins  and iced tea but thats about it. So I figured I’d gather up a basket of foods the Chinese use to symbolize good luck and prosperity    ( lord knows some of the characters need a big change of fortune)  and whip up a few refreshing beverages to revive and keep these characters cool. Its also citrus season here in Socal so I made abundant use of our seasonal bounty too. Cheers and  Kung Hei Fat Choy!

Take 1 scene 1: Another stakeout

Enter our hero, J. J Jake Gittes, a hardened whiskey drinking Private Dick and ex LAPD. Jake is on the tail of  one Hollis Mulwray, chief engineer for the LADWP, according to his wife he’s been cheating and she wants hard proof so she can screw him for every penny! J. J has spent the day and part of the night in his hot automobile , driving from the Pacific ocean to the east side where he finally gets his proof, Hollis is shacked up with some hot little chica who can’t keep her arms from around his neck. What Jake needs to stop his mouth from feeling like sandpaper and his eyes from drowsily closing is this version of Duke Antone’s Harvey Wallbanger, featuring tangerines (which in Chinese culture symbolize good luck ; oranges represent gold and prosperity, a favorite addition to any Chinese New Year table) Galliano, jasmine  scented Gunpowder green tea and gin.

The Duke’s Punch

serves 12

1  bottle Aviation gin

1 liter of Jasmine gunpowder green tea, chilled

6 oz of  fresh squeezed lemon juice

12 oz of Galliano liqueur

12 dashes of orange bitters ( angostura orange works well here)

3 oz of simple syrup

1/2 oz vanilla extract

1 liter of tangerine or orange soda ( my favorite for this is Fanta)

3-4 tangerines segmented and cleaned of any stringy membranes

2 blood oranges sliced thinly on a mandolin

beauty shot by Patrick O’Brien-Smith

In a large pitcher or punch bowl add all of your ingredients except for the orange soda, add either one great big chunk of ice or 5-6  2 inch cubes to dilute and chill, store in fridge until ready to serve. Once ready, portion out ice in your glasses and pour over the chilled punch, top with an oz or two of orange soda and decorate with tangerines and oranges.

Take 1, scene 2: Chez Mulwray 

Jake gets back to his office thinking his job is done, all he can think of is a shot of scotch and that little blonde he met at the diner two nights ago. As he walks though the door he’s flagged by his two assistants, Mrs. Mulwray is back except this time its the real one. Jake realizing he’s been set up goes back to the water plant to confront Hollis and find out what the deal is, too late though Hollis is being fished out of the drink dead as a dodo! The only way to get to the real story is track down his lady wife.  J.J arrives at Chez Mulwray just in time to see the gardener looking at something shiny  in the Coi pond, curious Jake thinks but just then is distracted by Hollis’s wife, her silk blouse and riding breeches clinging to her, Jake gives her elevator eyes as his words and throat dry up. Evelyn Mulwray, a stunning beauty offers our man iced tea, Iced tea! Methinks not, I propose this  refreshing combination of Mezcal , lettuce juice ( lettuce represents rising fortune), aloe vera, and meyer lemon juice finished off with some tart wood sorrel.

Green Manalishi

1 1/2 oz mezcal

1 1/2 oz lettuce juice

1 oz floc de gascogne

1/2 oz aloe vera juice

3/4 oz meyer lemon juice

1/2 oz simple syrup

maldon smoked salt to finish

garnish with wood sorrel flowers and leaves.

 

beauty shot by Patrick O’Brien-Smith

 

In your trusty shaker add all ingredients except for salt and garnish. Add 4-5 ice cubes and shake hard for 8-10 seconds. Strain into a chilled double old fashioned or rocks glass, add a pinch of smoked malden salt and few wood sorrel leaves to finish  .

(note: wood sorrel grows in abundance in Southern cali, you’ll find it on your hike in the canyons or growing in your back yard, wood sorrel like sorrel is a sour grass and adds an incredible freshness to any drink or dish, I snagged some and planted it in my yard)

Take 1 scene 3: Murder, a midget and Lunch at the Country Club

After Jake meets with the grief stricken Mrs. Mulwray he suspects foul play, the smoking dame Evelyn has him hooked and he’ll do anything to bring her some peace , turns out Hollis was in trouble over some  missing water deal, JJ starts to investigate and heads back to the water and power headquarters where he’s met with double  trouble in the form of a security guard and his midget henchman monkey, Jake trying to escape gets his nose slashed by the ape. Cut to the next morning and Gittes receives news at his office , Hollis and Evelyn’s father were once business partners so he figures who better to visit to collect dirt on the stiff. Pops comes in the intimidating and powerful form of Noah Cross, he meets Jake at his Country Club and thinks he can sway Jake away from his water investigation by offering him double to search for Hollis’s missing girlfriend.  The old man plies him with wine hoping to soften him up. No dice old timer! Jake don’t work that way! Cross may have faired better had he tried getting our man JJ one of these delicious smashes, pineapple mixed with coconut scotch  ( the golden pineapple symbolizes prosperity , luck and fortune whilst dried coconut at New year represents  friendship and unity) finish all this love off with a touch of Saigon  cinnamon .

Bol D’Or

1 1/2 oz of toasted coconut scotch ( see below for details)

3/4 oz cardamaro amaro

4-5 chunks of grilled pineapple

2 halved limequats

1/2 oz Vietnamese cinnamon simple syrup ( simple syrup that has cinnamon powder infused in it whilst still warm)

3/4 oz of lime juice

beauty shot by Patrick O’Brien-Smith

Toss the halved limequats and pineapple chunks into your shaker tin, add the simple syrup and muddle pressing the oils out of the citrus, add the remaining ingredients and cracked ice and shake for about 5 seconds. Dump into a vessel of your choice and garnish with citrus leaves and a speared limequat.

(Note: Toasted coconut scotch, you will need 2 cups worth of shredded coconut that has been toasted in a medium oven for about 5-10 minutes till its partially nice and golden, toast too much and you will remove all of the yummy fatty oils that will fragrance your scotch. Add this to a container with a bottle of inexpensive blended scotch, such as Famous Grouse, stir and allow to sit overnight covered. If you are using the sous vide method to infuse , add your ingredients to a bag, seal it up and sous vide at 55 degrees for 1 1/2 hours, strain immediately and store in an airtight container).

Take 1 scene 4 :Alone at last

….and action!  J. J now has some serious questions for Hollis’s ex , he meets up with the dame for dinner where he gives her news of Papa Cross trying to throw him off track , he needs Evelyn’s help to get more answers , but first she needs a drink, stiff and  thirst quenching, something to loosen her lips and spill some beans, she orders a Tom Collins..and Cut! so how to make a Tom Collins more , well interesting, its fine and all but its essentially a boozy lemonade which if thats what you want then great, but how about trying it with preserved or fermented citrus. My version here uses preserved kumquats ( the literal meaning of the word is golden and as we heard earlier the color gold is very auspicious for new year celebrations in China, Kumquat plants are given as gifts) , coriander tincture, Old Tom gin , a touch of chili and club soda.

Tom Tom Club

2 oz Old Tom gin such as Haymans or Ransom ( if gin is not your bag substitute a good vodka)

3/4  oz lemon juice

1 oz simple syrup

1/8 oz of coriander tincture ( soak one cup of coriander seeds in a bottle of Everclear spirit, strain after 2-3 days of soaking)

1 dash Scrappy’s firewater bitters

2-3 preserved kumquats ( see below for recipe)

sliced kumquats and a pinch of Szechuan pepper for  garnish

club soda to top off

beauty shot by Patrick O’Brien-Smith

Muddle the kumquats with the simple syrup in your shaker, add remaining ingredients and 4-5 ice cubes, shake hard for 8 seconds and dump into highball glass, top off with soda. garnish with kumquat or citrus slices and a pinch of ground Szechuan pepper.

(Note: Preserved Kumquats, you will need a large jar, a couple of pounds of kumquats halved , kosher salt and in this case a cup of coriander seeds. Line the bottom of your jar with salt, layer kumquats and salt with coriander seeds until they’re all used up, finish with a heavy layer of salt and seal the jar. Leave for a couple of weeks, when ready to use rinse off the kumquats to eliminate some of the salt)

Take 1 scene 5: Bedtime stories

After dinner , Jake and Evelyn decide to do some in depth investigations , they head to the Mar Vista Inn retirement home to get a personal look at these land owners who are stealing all the water, whilst there they are confronted once more by the switchblade toting midget and his big dog handler, the exchange must have been exhilarating since our hero and his beauty end up in each other arms and finish the scene in bed , smoking, literally!  Early in the morning Evelyn hears some news and has to leave tout suite, but not before telling JJ that her papa, Noah Cross is dangerous and he should stay away. He follows her to a house where she seems to be holding Hollis’s piece on the side hostage . He confronts her and she confesses the girl is her sister. I would think after this all nighter Jake would be ready for a choice beverage , since the time of day is dawn might I suggest this version of a tequila sunrise….

Rise and Shine

1 1/2 oz tequila

3/4 oz strega

1 oz pomelo juice ( pomelos again signify prosperity)

1/2 oz simple syrup

1/2 oz lime juice

pinch of smoked salt

3/4 oz aperol to line the bottom of your rocks glass

blood orange slice and pink peppercorns  to garnish

beauty shot by Patrick O’Brien-Smith

Shake everything but the Aperol in your shaker with 4-5 ice cubes, shake hard for 8 seconds. Meantime layer the Aperol on the bottom of your chill glass and place on top one large rocks cube. Strain the shaken drink slowly onto the rocks cube so as not to disturb the Aperol, you want this drink to look layered. Finish with a pinch of peppercorns and the blood orange slice.

Take 1 , scene 6: Forget it Jake, its Chinatown!

The next day JJ get an anonymous tip off that leads him to the original but fake Evelyn’s place where he finds not Evelyn murdered and the cops waiting there for him in hiding, the cops suspect the real Evelyn of this murder and Hollis’s, he pressures Jake to produce Mrs. Mulwray or he’s going down himself. Jake returning to Evelyn’s mansion discovers whats shiny in the Coi pond, a pair of glasses he assumes belonged to Hollis, he confronts Evelyn about her sister to discover she is both her sister and daughter and guess who’s the daddy? That’s right evil papa Cross. Jake decides to help the ladies escape their predicament and spirit them away to Mexico, he suggest they hide out in her butler’s pad in Chinatown. Before she leaves she lets Jake know the eye glasses belong to her father implicating him as Hollis’s  and not Evelyn’s killer, you follow? JJ summons papa Cross to the mansion once the ladies have left to settle his deal for the girl. Sadly things go awry , the movie ends with Evelyn shot in the eye and papa Cross  whisking the sister/daughter away. Jake tries to help but his buddies stop him with the words “forget it Jake , its Chinatown”.

This sad ending makes me think that only one drink could soothe a man’s soul . The Sazerac has a special place in my heart, its the perfect ending to a day, a meal, a story. This one gets a little extra aroma from the Chinese Five spice syrup thats paired with this lovely Taiwanese ( yes thats correct) whisky ,this particular one aged in ex bourbon barrels. Its quite stunning in a cocktail as well as by itself.

The Chinatown

2 1/2 oz Kavalan ex bourbon barrel aged whisky

1/2 oz cynar

1/2 oz Chinese 5 spice simple syrup ( use same method as for cinnamon simple syrup above)

1/2 oz absinthe ( such as Kubler or Pontarlier)

1 pomelo twist

beauty shot by Patrick O’Brien-Smith

Pour your absinthe into a chilled glass, swill around  coating the inside of the glass and pour off a little if theres is too much in the glass. Set aside. In your mixing glass add the whiskey, sugar and Cynar plus a handful of ice cubes. Stir for about 20 seconds then strain into your absinthe rinsed glass. Finish off with the pomelo twist.

 

Issue No. 027 “Tails” from the Bookworm “The Sun Also Rises”

 


“One generation passeth away and another generation cometh, but the earth abideth forever.

The sun also ariseth and the sun goeth down and hasteth to the place where he arose.

The wind goeth toward the south and turneth about unto the north;it whirleth about continually,and the wind returneth again according to its circuits.

All the rivers run into the sea;yet the sea is not full; unto the place from whence the rivers come,thither they return again.”

emingway, the master of deep dark stories, war hero and legend as well as legendary drinker, Hemingway and his generation that endured the First World War and came out the other side darker and disillusioned and yet in some ways emancipated from the morals and traditions that their ancestors held so highly . The quote above from Ecclesiastes discusses our impermanence , the cycle of life-death-life, how everything that is returns to where it came from, it is also where the book gets it’s title from. WWI was the catalyst that made a good portion of the world examine this Zeitgeist, writers, painters, poets all wondering and exploring who are we, where did we come from, where are we going, a major theme in this story of the lost generation in The Sun Also Rises, who wander empty filling their time with partying, drinking, traveling , chasing after what they can’t have and searching for the unknown to make them feel whole again , no-one exemplifies this more than the main protagonist Jake Barnes.

In an alternate universe where the war had never happened, Jake would be considered a total stud, men want to be him and women want to be with him, but Hemingway decided to emasculate this poor chap who’s war scars are not only mental but physical too. After suffering a serious injury he is left impotent ( I think the one thing men fear most ) its almost cruel that papa doled out such a heavy burden on this poor chap, there’s not much else for him to do but to drink and hide himself in a glass of beer, brandy ,absinthe, wine and back to beer again, yes this guy knew how to hold his drink , and sometimes not, in every way but one the true man’s man . The other major theme for Jake’s character is his relationship with Miss emancipation herself Lady Brett Ashley, she nursed him through his war wounds then tears his heart to shreds all through the book , all because she can’t live a life without S.E.X.

So in following Jake through the book I decided to concoct drinks for him through various points in the story, there’s a lot of travel and back and forth, Paris, San Sebastian, Pamplona, Madrid and stop offs in between, Hemingway had a deep affection for Spain, along with fellow journalist Martha Gelhorn he covered the conflict of the Spanish civil war and became an aficionado of bullfighting, the flavors of Spain are my starting points in most of the drinks, from the saffron and fennel in Paella, cherries and chocolate in Basque country , to Jamon and sherry in Jerez.

Hotel Crillon, Paris

Its Five O’clock and I’m waiting for Brett, but she’s not here, I fill my time writing letters, they’re not very good letters but they’re on Crillon stationary so I hope that’ll make them better. At a quarter to six Brett still has not shown up so I head down to the bar to see George the bar-man, he fixes me the popular drink of the day a Jack Rose, I take a sip and give a deep sigh , where could she be?

The classic Jack Rose is made from applejack brandy, grenadine and lemon, simple and tasty enough but what if we tweaked the ingredients and gave it some complexity and Jake Barnes something else to think about other than the heart stomping “Lady” Brett.

Le Jacqueminot

1 1/2 oz Lustau Spanish Brandy de Jerez infused with black peppercorns for a couple of days ( 1/4 cup black peppercorns to 1 750ml bottle brandy)

1 oz Spanish rioja/tempranillo

3/4 oz pomegranite grenadine ( I used Wilks & Wilson)

3/4 oz lime juice

2 dashes peychauds bitters

two drops rosewater

1 drop vanilla

1/2 oz egg white

fresh ground black pepper

strawberry lambic ale for finishing

shot by Patrick O’Brien-Smith

Toss everything but the ground black pepper and lambic ale into your shaking tin with 4 ice cubes, shake for about 20 seconds, and strain into a chilled coupe or martini glass, top with splash of lambic ale and finish with ground black pepper

 

Fishing in Burguete

It was a long walk and the country was very fine, but we were tired when we came down the steep road that led out of the wooded hills and into the valley of the Rio del la Fabrica. The road came out from the shadow of the woods into the hot sun. Ahead was a river valley.Beyond the river was a steep hill.There was a field of buckwheat on the hill. We saw a white house under some trees on the hillside.It was very hot and we stopped under some trees beside a dam that crossed the river. Bill put the pack against one of the trees and we jointed up the rods, put on the reels, tied on leaders and got ready to fish…..this is thirsty work and we hadn’t even begun!

G&T

A classic refreshing drink to partake in when you’re hot and parched is the Gin & Tonic, a drink that the Spanish have come to claim as one of their national drinks, sipped at lunch with boquadillos or at the beginning of a late late dinner. I’ve been playing with flavoring tonic water for a while, my most successful were a red pepper tonic where I used red pepper juice instead of water or my other favorite a pinch of saffron that gives that golden hit of yellow and intense, complex flavor.

One of the quintessential seafood dishes of Spain is Paella, rice flavored with saffron and fennel that is baked in skillets with a selection of seafood, mussels, clams, shrimp, calamari or whatever came fresh from the water that day, peppers and pimenton also imbue this dish with fruity and earthy flavors.

Tie me up, Tie me down

1 1/2 oz Bols genever gin ( maltier than a regular gin)

1/4 oz kubler absinthe

3/4 oz genepy

3/4 oz dolin or martini blanc vermouth

3/4 oz white verjus

for the saffron tonic

if you want to be adventurous you can make your own tonic syrup but you have to be very careful about the amounts of cinchona bark you put into the mixture, too much can make a person quite sick.

if you feel like cheating as I very often do, ( not from laziness more that I’m incredibly impatient) try this hack…

1 liter bottle tonic water

4-5 strands saffron

add saffron strands to tonic water and tighten bottle so you limit the bass that escapes, if you’re luck enough to have a CO2 tank at home and the carbonating apparatus that goes along with it then you don’t have to worry, and good for you! The Saffron infuses fast so don’t worry too much about time on this one

 

shot by Patrick O’Brien-Smith

 

For the drink

Build your ingredients into a mixing glass, add 5-6 ice cubes and stir for twenty seconds or so. Strain into a chilled collins glass filled with ice cube of choice, top off with the saffron tonic, and garnish with a long fennel frond and if in season some halved pea pods and a pea tendril make this drink really super pretty as well as tasty.

Fiesta of San Fermin, Bullfights and Pamplona…

“I leaned over the wall and tried to see into the cage. It was dark. Someone rapped on the cage with an iron bar. Inside something seemed to explode. the bull, striking into the wood from side to side with his horns, made a great noise. Then I saw a dark muzzle and the shadow of horns, and then, with a clattering on the wood in the hollow box, the bull charged and came out into the corral, skidding with his forefeet in the straw as he stopped, his head up, the great hump of muscle on his neck swollen tight, his body muscles quivering as he looked up at the crowd on the stone walls. The two steers backed away against the wall, their heads sunken, their eyes watching the bull.

“My god isn’t he beautiful?” Brett said

Bloody Mary/Bloody Bull

The Bloody Bull is a drink similar to a Bloody Mary but has the addition of beef stock, the Bloody Mary ( or Bucket of Blood as it was first called)has its origins in early 19th century Paris made in Harry’s Bar ,an American bar that had been shipped over to Paris and reassembled just in time to rehydrate all those thirsty expats who had decamped in the city around the time of Prohibition, also just after the Russian Revolution happened, Paris was flooded with that odorless , clear spirit called Vodka, that the bartender at Harry’s began mixing with tomato juice , salt, pepper and other seasonings. It quickly caught on with the American contingency as a hangover cure and was renamed sometime in the Forties as the Bloody Mary.

Rather than use beef stock to flavor my version I used a ham bone and some bacon fat, that I sealed in a vacuum bag with vodka and allowed gentle heat to do the rest. I’m also quite obsessed right now with making a clear drink that looks like water but packs a punch of flavors so instead of tomato juice I made tomato water, made by hanging pureed tomatoes in muslin over a container where the tomato water drips into, all the flavor of sweet ripe tomatoes without the chunky bits.

Jamon , Jamon

2 oz smoked ham and bacon fat washed vodka

2 oz tomato water

1 oz fino sherry

1 oz white verjus

good 2 pinches of maldon smoked salt

1 pinch ras el hanout

1 pinch pimenton espellete

3 dashes celery bitters

baby radish with leaves to garnish

For the tomato water

blitz 15-20 roma tomatoes in a vitamix, pour liquid tomatoes into a heavy bottomed pan and set on a medium heat until it starts to simmer and the pulp rises to the top of your pot. whilst this is happening line a large chinoise strainer with an even larger coffee filter and place over a pot or large pitcher. Once the tomato liquid has bubbled up, pour it into the chinoise strainer and allow the tomato water to drip through without agitating it. The yield should be about 2 quarts, store ing the fridge it will last a couple of days.

For the Jamon vodka

for those of you without fancy gadgets here’s a hack to achieve similar result to sous vide….

1 liter bottle vodka

1 ham bone ( your local butcher can provide and also chop in half if needed)

1 tablespoon smoked bacon fat ( a good excuse to make BLT’s, save the bacon fat after cooking)

1 large ziplock bag

1 ice cooler ( igloo will do, keeps ice cold but also hot things hot due to its insulation)

a long cooking thermometer

Add your vodka, ham bone and bacon fat to the ziplock bag, zip up the bag until almost closed, leave a small opening where you can squeeze the air in the bag out, if you don’t the bag will not sink the air keeping it afloat and the vodka will not infuse fully) once the air is removed seal the bag fully. To your igloo ice chest add 60 degree celsius hot water, insert thermometer and bag of vodka/ham. Close lid on chest, I’ve gone so far as to place my igloo in a box surrounded by a blanket ( no I did not sing it a lullaby ) The water temp can go down as far as 54 degrees but you will need to top it off with hot water once it starts to dip below 55, so have a kettle of hot water ready to go. Let the bag sit for a couple of hours, then remove and allow contents to cool off before straining out fat and ham bits. Pour vodka into a sealable container , put on lid and store in fridge for 3-4 hours until fat has frozen solid and is easy to scoop off. Strain vodka again then store in airtight container back in the fridge till ready to be used.

 

shot by Patrick O’Brien-Smith

For the drink

add all ingredients to a mixing glass with 4-5 ice cubes, stir for about twenty seconds , strain into a chilled collins glass filled with ice , garnish with a pickled or non pickled radish and a spindle more of smoked salt and pimenton. You can also garnish with pickled peppers or baby tomatoes, the choice is yours.

 

After Fiesta and back to Bayonne

“It was pleasant to be drinking slowly and to be tasting the wine and to be drinking alone. A bottle of wine was good company. Afterward I had coffee. The waiter recommended a Basque liqueur called Izzarra. he brought in the bottle and poured a liqueur glass full. he said Iazzarra was made of the flowers of the Pyrenees. The veritable flowers of the Pyrenees. It looked like hair oil and smelled like Italian Strega. I told him to take the flowers of the Pyrenees away and bring me a vieux marc. The marc was good. I had a second one after the coffee

Bayonne , a town that straddles the Pyrenees on one side of it Gascogny on the other the Basque region,( oh, no you thought I meant Bayonne NJ famous for its drugs, prostitution and mob influences as well as for producing Shaquille O’Neil) no the original French Bayonne is famous for its chocolate making, wine production and scenic vistas and is slightly more civilized. Vieux marc is a dessert brandy made from grape pomace similar to grappa, a great accompaniment to the classic Basque dessert of cherries, kind of like a cherry soup , officially known as Gerezi beltza arno gorriakin, mmm, yes long isn’t it? Imagine trying to say that after making friends with a bottle of wine and a couple of brandies. This cherry soup served with a dollop of fresh cream to balance out the sweet tartness of the fruit, all you need is chocolate curls and you’d have a liquid Black Forest cake…so I got to thinking

For my cherry soup I kinda sorta made a version of a Ramos Fizz crossed with an egg cream, but with a cherry shrub and Maraschino instead of lemon and orange flower water, and chocolate chili bitters with a dusting of chocolate powder atop, and to give it some base a touch of dry oloroso and topped off with soda.

 

Matador

1 1/2 oz bourbon

1 oz cherry shrub

1 oz dry oloroso sherry

1/2 oz maraschino liqueur

1/2 oz simple syrup

1/2 lemon

1/2 oz cream

1 oz egg white

3 dashes chocolate chilli bitters

1-2 oz soda water

For the cherry shrub

pit about a pound of cherries and let them cold macerate with 1 cup of sugar in the fridge for a couple of days, the juice should be drawn out of the cherries , then add 1 cup of banyuls vinegar, stir and put back into the fridge to allow, fruit, sugar and vinegar to get on first name terms. Leave for further 2 days. When finished strain liquid through a cheesecloth and chinoise strainer, taste, you are looking for a balance between perfect tartness and a little sweet, you can add sugar or vinegar as needed but remember you don’t want to wash out the cherry flavor.

shot by Patrick O’Brien-Smith

Add everything except the cream and cola to your boston shaker with 2-3 ice cubes, whip shake to froth up the egg for about 40-50 seconds. Add cream and gently stir in, pour into a chilled collins glass and top off with coca cola, dust on top a pinch of chocolate powder. Garnish with fresh or homemade maraschino cherries.

 

Madrid, to pick up the pieces of Lady Brett

The Norte station in Madrid is the end if the line. All trains finish there. they don’t go on anywhere. Outside were cabs and taxis and a line of hotel runners.It was like a country town. i took a taxi and we climbed up though the gardens by the empty palace and the unfinished church on the edge of the cliff, and on until we were in the high, hot modern town. the Taxi coasted down to Puerta del Sol and then through the traffic onto the Carrera San Jeronimo. All the shops had their awnings down against the heat. The windows on the sunny side of the street were shuttered. The taxi stopped at the curb. I saw the sign HOTEL MONTANA on the second floor. The taxi driver carried the bags inside and left them by the elevator. I could not make the elevator work so I walked up. On the second floor up was a brass sign: HOTEL MONTANA. I rang and no-one came to the door. i rang again and a maid with a sullen face opened the door.

“Is Lady Ashley here?” I asked, I knew what was waiting, Brett would fall into my arms and I’d make her feel safe but she would never truly love me , it was pretty to think we could have had a damned good time!

To come to Jake’s aid on this hot summer day in Madrid , were I the maid opening the door I would be handing him a cold refreshing glass for his thirst and his woes, this drink below is based on Ajo blanco or what is sometimes called a white gazpachio, that uses grapes , almonds and bread, instead of bread am using manzanilla sherry for a touch of nuttiness and depth , for the almond factor a delightful orgeat from the gents at Wilks & Wilson and then of course crisp , sweet grapes with dry Txakoli as a spritz, its a sort of take on a Rebujito a couple of these and a plate full of pintxos and he’d forget all about that fickle lady he lost his heart to, at least for a moment !

 

Volver

2 1/2 oz good manzanilla sherry, Lustau is my current favorite

1 oz orgeat

1 oz lemon juice

1/2 oz amaretto

6 or so ripe green grapes, plus a small bunch for garnish. If you can get muscat grapes even better

2-3 lemon verbena leaves plus a sprig or two for garnish

1-2 oz Txakoli ( a sparkling dry white wine drank in regions of Spain as early as breakfast, I mean we have champagne brunches so why not eh)?

shot by Patrick O’Brien-Smith

 

In your trusty Boston shaker muddle lightly grapes and lemon verbena leaves with orgeat and lemon, add the rest of your ingredients plus 5-6 ice cubes. Shake for about 20 seconds then dump into a vessel of your choice. Top off with the sparkling Txakoli , garnish with either a mini bunch of grapes or a few grape halves plus a lemon verbena sprig.

 

Next up….an ode to Autumn

Issue No.025 ” My Heart belongs to Daddy”

 

up, I know Miss Monroe is singing about her sugar daddy, she’ll gladly flirt but won’t lift her skirt for any laddy. The Daddy in question  here is my Pops who you may remember my mentioning in previous posts, Popsi’s name was  Iggy, Ignacy to be exact. He passed away from the big C on June 8th 2001, as you can imagine it utterly destroyed me, he was my hero, my light, my anchor , my all. There’s not a day that goes by that I don’t remember him, I had dog tags made for me that I wear daily as a reminder of him worn close to my heart, I’m a sentimental fool but you see  like any little girl I think my Popsi was the best dad that walked the earth. Of course   there were times when he drove me absolutely bonkers like the day I came home from college looking for my cool ass beaten up leather motorcycle jacket only to discover he had cleaned out my closet of anything he thought was unladylike and pretty much burned all of it!!!?  Or the time he wouldn’t let  fourteen year old me hang out with the pot smoking boy of nineteen I was dating one summer so I sneaked out anyway and had the entire police force of my home town looking for me , I could handle my shit , I was a mature kid,  I knew when to say no   but to my Pops I was his baby that he needed to protect forever and ever amen till time ends and hell freezes over!  My ode this issue and for Father’s day is for  Iggy Mlynarczyk  , musician, day dreamer, soldier, life saver, father and best friend  .

We had a curious journey together the 33 years that I spent with him, filled with fairy tales  and make believe that helped me out of the darkest places when I was a kiddie. He taught me to follow my dreams and my heart as he had not been able to, to  be respectful, keep my eyes and ears open and my mouth closed until it was needed. My pops was a farm boy, one of nine kids being raised  in rural Poland  like so many other families   eking out an existence where they could,when the kids reached eleven or so they were sent out to work for other farmers to bring money back to the house, it was on one of these excursions  during WWII Popsi’s  sister who I’m named after was captured by the Gestapo, a petrified farmer trying to save his own kids  gave her away as a migrant gypsy, my dad saw the scene from the field he was working in and ran to her aid, he  begged them not to take her  knowing she was not strong enough to survive the ordeal instead he struck a deal and they took him instead  to a camp first in Poland then later to Germany where  he was forced to work digging ditches for burying bodies and farming the land.  During his time there he made friends with a German girl called Gisella who would sneak him food from her family table and books to read to teach him the German language. After  a few years of watching , waiting and building courage Pops hatched an escape plan  aided by his friend , so his story goes she helped him  and two others escape . Dad was just 17 , the other two were not as lucky as young Iggy, they were captured and shot as an example to the rest of the inmates, Pops journeyed on alone through a bitter winter  traveling on foot from Germany to France picking clothes and boots off dead soldiers and existing on frozen roots and other peoples throw aways.  One morning he found himself staring into Bakery  shop window, it was early enough that there were no people around except the baker who took pity on him and beckoned Pops in, so hungry he  stopped for a second not knowing if he would get turned in but that gnawing ache in his belly lead him forward through the door, the baker turned out to be one more of his guardian angels, he fed him, gave him clothes and a hot bath and a few days later he was picked up by  the French  resistance who transported him to an  RAF  hospital  close by . There he was enlisted in his Majesty’s service and  eventually he was sent to the UK  , Pops was taught to play the Piano and in his barracks and would play at the town hall dances in Lincolnshire where he shared more than one dance with a very young Miss Thatcher, it was also in that town that he had his heart broken by a young lass who’s own father forbade her to mix with a foreigner . In his early thirties he moved to a small town in Derbyshire ( home to Miss Austen’s Darcy) where he met and married  my mum, not a long union but one that produced two very different kids, my brother first then in 67 myself . According to family stories Pops suffered a serious mental breakdown, not surprisingly the trauma of his earlier life finally caught up with him, giving him night terrors and turning him into a ghost, he was further tormented by the barbarian “Doctors” of that time and given the One flew over the Cuckoo’s nest treatment, “healing” by electrocution! I won’t go into the details of how or why my parents divorced, they did when I was about five, it was a nasty experience all around, fights and attempted suicides  turned into a year of custody battles and tugs of war, it was also the first time I ran away from home, I think I was maybe six. Iggy was eventually granted custody of his two willful children and devoted   the rest of his years raising two kids as a single parent, we were his everything and though he had a funny way of showing it  his love was never ending, he never said I love you, or gave us hugs ( not until I was older and forced him into expressing himself) but there were many nights he would sit by my bed side stroking my hair and singing  a Polish “Lulka” or lullaby to get me to sleep.

Pops was never much of a talker, he was however an amazing story teller and  would on occasion after a wee nip of his favorite dram spill his memories for me as a  reminder to be grateful for the life I was given, no wars to fight , food on the table, a roof over my head and a good education were pretty much all he said I needed, boyfriends and rock music were most definitely not part of his prescription .  Since we’re talking booze you know there has to be a link here in my story to some sort of liquid refreshment, yes indeed, the wee nip of Iggy’s truth serum was the Mother of all libations uisige beatha ,  the water of life, fire water whatever you want to call it, commonly known as  Whisky, to be exact that peaty, stinky green bottled monster,  Laphroaig. My first taste came   somewhere back in the early eighties when I was going through my teenage angst years, the bottle was only ever brought out on special occasions and was kept in Iggy’s not so secret, secret stash hole, I would watch my dad sip his glass of amber nectar watching with awe as his face brightened and his smile would erupt, I felt for sure it would cure my blues so I poured myself a glass and retreated to my red painted womb of a bedroom, lighting a clove cigarette and whisky in hand  I thought I was super sophisticated, that is until I choked on the first sip of Laphroaig the rest being spilled on the floor. Times have certainly changed, Islay scotch whisky is now one my preferred tipples, over the years I have learned to love that smoky , briny flavor picked up by smoking the barley over peat moss fires before going off to be distilled .

There’s nothing  unusual about the drinks that follow , but I think the old man would have enjoyed one or two whilst waiting for the horse he backed to win or relaxing reading one of his Louis Lamour Western novels or maybe comforting his troubled memories,   his tastes were pretty simple and classic, Chopin played the theme song to his life, Maggie Thatcher was his dream girl,  when he could scrape his pennies together  meat and two veg were his idea of fine dining, every day I saw him he wore a jacket and tie, pressed pants and shined shoes, at times his socks may have been full of holes but he presented as the perfect put together gent, both inside and out .

Islay be seeing you

1 1/2 oz Laproaig 10

1/2 oz Smith & Cross Jamaican rum

1/2 oz honey syrup ( 1:1 honey to hot water)

1/2 oz ginger syrup ( fresh ginger juiced and added to a simple syrup)

1/2 oz fresh lemon juice

1/4 oz Yuzu juice

 

photo by Patrick O’Brien-Smith

Toss everything into your trusty Boston shaker and add 5 ice cubes, this drink needs a good shaking and the flavors of both the scotch and rum stand up to being well whipped around so shake for about 35 seconds until the drink is ice and chilly . Strain into a chilled old fashioned glass filled with ice, garnish with one or more candies ginger cubes.

when to drink:  whilst watching the horse races  on the telly, as an aid to numb the pain of the local clergyman’s sunday visit, or just for the hell of it!

 

Peat-er & the Wolf 

2 oz Laphroaig 10

1/2 oz St.Elizabeth allspice dram

1 oz fresh lime juice

1 oz ginger syrup

2 oz Theakstons Old Peculiar ale or Newcastle Brown ale ( plus the bottle for topping up)

photo by Patrick O’Brien-Smith

 

Shake everything except the beer over ice for 30 seconds, strain into a chilled ice filled highball glass and top off with the brown ale

When to drink: After painting the house , fixing the roof, cleaning your daughters closet and building a fire, as a reward for being the Best Dad EVER!

 

 Lincoln’s Peach

1 1/2 oz Laphroaig 10

1 oz creme de peche

1 oz calvados

3/4 oz maple syrup

1 oz lemon juice

2-3 oz Lapsang Souchong tea chilled ( depending on glass size)

1 ripe peach

2 drops vanilla extract

photo by Patrick O’Brien-Smith

Chop half the peach into cubes and put aside for muddling, the other half of the peach needs to be sliced into 1/4″ slices for garnish.

In the bottom of your shaker add the peach cubes, vanilla and maple syrup and muddle, add the rest of your liquid ingredients plus 5 ice cubes to shaker and shake  for about 25 seconds, dump into a chilled glass and top off with more ice, garnish with peach slices.

When to drink: Goes down well after a day spent chasing thunderstorms away with that big stick, unravelling the cat from the washing line, or tending to Aunt Judy’s raucous brood of five.

 

The Old Man’s Fashioned

1 1/2 oz Earl grey tea soaked Laphroaig 10 ( steep 6 tea bags in one 750ml bottle of whisky)

3/4   oz cinnamon simple syrup ( 1 spoon of Vietnamese cinnamon powder steeped for 4-5 hours in hot simple syrup)

1/2 oz  brandy

3 dashes angostura bitters

two orange twists

photo by Patrick O’Brien-Smith

Muddle the simple syrup, bitters and 1 orange peel in the bottom of a chilled old fashioned glass, add the whisky and brandy and stir for a few turns. Add a couple of hunks of ice and stir for about 15 seconds to chill slightly but not dilute too much. Spritz over the orange oils from the second twist and rub on the rim of the glass , plop the twist into the glass and sip slowly.

When to drink: As an after bed time story treat,  as a partner to your favorite Spaghetti western or just to warm the cockles of your heart.

 

Cheers to you Popsi , wish you were still around for hugs on this Father’s day! Miss you so so much,  Love always!!!

Issue No. 024 “Bittersweet Symphony”

 

 

 


hat bitter ruby red elixir , something about its balance of bitterness ,sweet and underlying herbal notes had me hooked from the get go. Yes I’m talking about Campari the bitter sorceress that plays so well with others yet always manages to stand out with her own amaroidal voice, I use it in all manner of ways , mixed with lemon lime soda, IPA beer & grapefruit, freeze it into an after dinner palate cleansing treat, or dehydrate it into pink fairy like dust for sprinkling.

There’s a tale out there (maybe tall maybe true) about a  Nobleman also partial to a glass or two of this jewel like temptress, the story goes that  one day around 1919 a certain Count Camillo of Florence , Italy  made a simple request  to his bartender , he needed his usually satisfying Americano cocktail made stronger, the Americano is a highball built over ice consisting of equal parts Campari  and sweet vermouth topped with soda water . The bartender pondered and turned to a bottle of gin, he poured out an equal amount of gin and added it to the glass but this time without soda and finished with a spritz of orange oil. The result was at once bitter and sweet, racy and refreshing and warming and spicy, the color of a deep red treasure  winking across the bar at the Count demanding that he savor it, he became a man bewitched , the bartender named it using Camillo’s last name  and so the Negroni was born.

Who knows why the good Count thought of it, maybe a day of frustrations led him to need something stiffer we shall never know, so happy was he with the result  the Count and his family opened a distillery and made the first pre-packaged version marketed as Antico Negroni ( and you thought bottled cocktails were new!). The Negroni  has become one of the most recognized classic drinks and in many cocktail bars I’ve  auditioned at the first drink I was  asked to make to prove ability. If the bartender shakes it or adds the wrong ratios then its an immediate fail, but get the proportions, garnish  and the chill on the nectar just so and your taste buds will be enveloped in its splendid bittersweet symphony.

Typically drank as an aperitif  , the  bitterness rounded out by a spicy sweet vermouth plus the nerve taming tonic of a good dry gin is the perfect end in my mind to the day or beginning of a great evening,   these days  I’ve seen the Negroni made with Dutch Genever adding a lovely malty finish or turned into a lesser known classic the Boulevardier by subbing out whiskey for the gin, the whiskey I think turns the drink into an after dinner sipper which is fine since the chinoto from the Campari also works as  a digestive aid. The Negroni to me is also the quintessential summer cocktail  and with summer  ( yes time has gone too fast this year) comes Negroni Cocktail week put together by Imbibe magazine and Campari , a seven day celebration of the classic Negroni and its variations, participating bars will donate a portion of Negroni sales to their favorite charities,its also a chance for the bar community to gather together and give something back. If you would like to join in the festivities go here for a list of participating bars in your area, my own list includes The Varnish, Eveleigh, Tasting Kitchen and Harvard & Stone in Los Angeles and Broadway restaurant in Laguna , please also visit us at Ink in West Hollywood where I’ll be serving up our Rapid Barrel aged Negroni sous vide for 2 days, as well as our Boulevardier finished with a splash of lambic ale, or if you’re hearing the call of adventure maybe I’ll hook you up with a hit or two of Campari dust.

And now , without further stories my Ode to the Negroni and all it inspires , but if like me you prefer playing the Hermit from time to time and are not in the mood for playing with others, here’s seven days worth of recipes for you to get your own bitter sweet symphony on with!

monday June 2nd….Start your engines with this lovely smooth Barrel aged Negroni. 

Serves 12 ( or 4 really thirsty peeps)

12 oz Fords Gin

12  oz Noilly Prat or Cocchi Vermouth Di Torrino

12 oz Campari

16 dashes orange bitters

1 barrel stave ( Tuthilltown distillery  in NY sells packs)

orange zest for garnish

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Combine everything in an airtight preferably glass container like a ball canning jar ( a big one) stir and add the barrel stave. Allow to sit in a dark corner of your pad for at least a week, no cheating you need a nice flavor to develop. If you are lucky enough to have access to an Immersion Circulator, toss everything into a large vacuum sealable bag, seal up and sous vide at 55 degrees C for 2 days, let  the bag chill down before decanting into an airtight bottle .

Once ready, pour in 3 oz of batch per person into a mixing glass, add cracked ice and stir for about 30 seconds until a nice chill develops on your glass, strain into chilled ice filled rocks glasses and garnish with an orange twist, feeling fancy, you can flame the twist by setting fire to the expelled oils from the twist.

Tuesday June 3rd….chill out with a Negroni sour

1 1/2 oz Cap Rock gin

3/4 oz Campari

3/4  oz Sweet vermouth of choice

1/2 oz lemon juice

1 oz grapefruit juice

1/2 oz simple syrup

dash rosewater

1 oz egg white

garnish with Campari dust (recipe below)

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Add everything except garnish to a Boston shaker and dry shake without ice for 1o seconds, add 4-5 ice cubes and shake again for 25 seconds or so. Strain into a chilled vessel of choice and sprinkle over a pinch of Campari Dust

 

Wednesday June 4th…round out hump day with Ink’s variation on a Boulevardier

1 1/2 oz Buffalo Trace Bourbon

1 oz Campari

1 oz Cocchi rosa

3 dashes Miracle Mile chocolate chili bitters

a splash of Timmerman’s strawberry lambic ale

garnish with an orange peel

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Add spirits only into a mixing glass with cracked ice and stir for 25-30 seconds, strain into a chilled coupe glass , add splash of lambic ale and finish with your twist of orange peel.

 

Thursday June 5th….indulge with a Negroni Milk shake (you did Yoga all week you deserve it)

1 1/2 oz  Bols Genever

1 1/2 oz Campari

1 1/2 oz sweet vermouth

1 cup of vanilla ice cream

2 dashes peychauds bitters

1/2 oz simple syrup

1 bar spoon citric solution 10:1 water to citric acid

1/8 oz vanilla extract

Campari dust to finish if you so wish

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Add everything to a blender  with 4 ice cubes and blitz for about 15 seconds or until its nice and smooth, pour into a chilled glass of choice, add straw and slurp away!

 

Friday June 6th….get your friday frisk on with this cross between a Negroni, a salty, spicy margarita and a michelada….The Negritalada (perhaps)

3/4  oz of thai chili infused tequila ( if you want a pony kick instead of a ass whooping you can use half spicy and half regular tequila)

3/4 oz Vida Mezcal

3/4 oz Campari

3/4 oz sweet vermouth

1/2 oz agave nectar

1 oz fresh ruby  grapefruit juice

1/2 oz lime juice

a dash of vanilla extract

salt rim and IPA beer to finish

shot by the one and only, delightfully talented Patrick O’Brien-Smith

Add everything except garnish into a your Boston shaker, shake for 25 seconds with 5 ice cubes. Strain into a chilled, salt rimmed highball glass filled with ice, top off with a generous splash of IPA beer.

 

Saturday June 7th….Amp up your weekend with Negroni jello shots and Campari Dust Pixy Stix (or lines depending on your mindset)

For the Jello shots ( you will need to do this in stages giving one layer time to fully set before adding second layer)

Gin layer:

1 x 7 gram packet of  Knox gelatin

1/3 cup of Aviation gin

2/3 cup of lemon lime soda

1 tablespoon cane sugar

1/4 oz rosewater

Campari layer:

1  x 7 gram packet Knox gelatin powder

1/3 cup Campari

1/3 cup sweet vermouth

1/3 cup orange juice

Add gin+rosewater / Campari to a small bowl with the packet of gelatin powder, stir and allow to dissolve for 1 minute, meanwhile in a pan add your lemon lime soda/sweet vermouth+OJ to the heat and heat up to just before simmering. Take off and add lemon lime soda to gin rosewater and vermouth OJ mix to Campari. Stir to incorporate and fully dissolve the gelatin powder, add sugar and stir again dissolving sugar. Let sit for 3-4 minutes then pour into silicone ice cube trays from Cocktail Kingdom filling up to the half way line. Let sit for few minutes then place in the fridge for 3 hours to let fully set. When set repeat with second layer. To extract from tray, warm up a small palette knife with hot water and run around the edges of each cube, gently coax out and , depending on your mood, either gobble up or arrange neatly on serving tray .

 

For Campari Dust

1 cup Campari

1 cup powdered sugar

mix together well to dissolve sugar, I found its quicker to get absolutely all the lumps out if your sieve your sugar first. Add the slurry to a heavy bottomed pan and set onto a medium heat, this part takes some patience since you have to stand and stir the mix whilst it slowly evaporates down to a paste. Once pasty, take off heat and quickly spread out onto a silpat lines baking sheet ,spreading evenly with your trusty palette knife. Add to a very low oven and let it dehydrate over night. Once dry add to your blender and wazz it until it resembles a fine pink powder. Store in airtight container with silicone packets to stop it from clumping . Slurp up through straws, add to your ice cream, milk shakes, sours etc.

 

shot by the one and only, delightfully talented Patrick O’Brien-Smith

 

Sunday June 8th….Finish off with a refreshing Negroni Bianco Sgroppino

The Classic Negroni made with white bitters , carbonated  and poured over Campari grapefruit granita

serves 4

For the Campari Granita:

1/2 cup Campari

3 cups strained ruby grapefruit juice

3/4 cup of sugar

1/2 oz rosewater

1/4 oz vanilla extract

Add grapefruit juice and sugar to pan and set on heat to dissolve sugar, add to Campari, rosewater and vanilla and stir. Allow to chill before pouring into a metal container that you will then set in the freezer. Every couple of hours you will need to stir the freezing mix to stop ice crystals from forming . When set, cover top with a sheet of parchment paper to protect from freezer burn.

for the Negroni Bianco:

6 oz Aviation gin

6 oz Tempus Fugit Gran Classico

6 oz Dolin blanc vermouth

add everything to a pitcher with a scoop of ice and stir to chill and dilute . Pour into either an ISI gun or a Twist and Sparkle contraption and charge with one CO2 gas charger.

 

shot by the one and only, delightfully talented Patrick O’Brien-Smith

 

With all your components ready and your glasses nice and frosty, get an ice cream scoop and portion out a generous scoop of the Campari granita into Coupe glasses, pour over the carbonated Negroni Bianco and garnish with  a twist of grapefruit peel.

 

Cin Cin!!!

Issue No.021 “When Irish eyes are smilin”

 

 

ure tis like a morn in Spring…..

 

Ive had a thing about Irish boys since as long as I can remember, my first crush was on a young butcher boy called David, I think I was nine and he was sixteen, something about those sparkling , twinkly smiling blue eyes would bewitch me and put me under the bumbling idiot spell, oh and the manly way he would handle a meat cleaver gave me goosebumps all over! Then there’s one of me favorite movies, “The Quiet Man” not because of John Wayne or the lovely Maureen O’Hara but for the character of Michaleen Flynn, impish, charming, dry humored and totally hilarious, if you have not seen the movie I recommend renting it the next time it pees down with rain, though in the City of Angels you might have to wait a year or two!

Irish boys can go one of two ways, they are either dark and broody like a pint of Guinness or cheeky , lighthearted and play well with others like a wee dram of Jameson, whichever way they go I love them both and

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any that come in between. March 17th in case you were not aware is the day the Irish commemorate Ireland’s number one son Saint Patrick by wearing Kelly green and having an all out feast, its the only time the Lenten observations are lifted by the Catholic church in Ireland to allow for celebrations to be carried out properly and by properly I mean till they drop or their liver gives in whichever comes first. The other thing I love about the Irish is anything they put their hands to is full of beautiful, soulful expression, made with thought and care.

For instance lets take a wee gander at the best selling Irish beverage, Guinness. Guinness stout is made from water, barley roast malt extract, hops and brewers yeast. A portion of the barley is roasted to give Guinness its dark color and characteristic taste. It is pasteurized and filtered,making the product requires knowledge in the sciences of microbiology , mycology , bacteriology and thermodynamics.Despite its reputation as a “meal in a glass”, Guinness only contains 198 calories per pint fewer than skimmed milk or orange juice and most other non-light beers. Until the late 1950s Guinness was still racked into wooden casks. In the late 1950s and early 1960s aluminum kegs began replacing the wooden casks;

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these were nicknamed “iron lungs”. Draught Guinness and its canned counterpart contain nitrogen(N2) as well as carbon dioxide. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. The high pressure of dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above.

A brilliant bit of liquid engineering, right? Then there’s Irish whiskey, one of the greatest styles of whiskey in the world and also one of the most ancient. Unfortunately, the 20th Century saw the decline and fall of the Irish whiskey industry. In recent years Irish whiskey has begun to make a comeback. Today, Irish whiskey is the fourth most popular style of whiskey in the world behind scotch, bourbon and Canadian whiskies. Distilling technology came to Ireland earlier than many parts of Europe, probably brought over to the island by missionary monks. The first distillates were called “uisce beatha” Gaelic for “water of life”, which was eventually anglicized into the word whiskey that we use today. Currently there are only three functioning distilleries in Ireland producing this Eau de Vie, it is typically distilled three times as opposed to twice which makes it far more smoother and less harsh on the finish.

I hope I am doing them a justice in featuring both these lovely brews in the following selection of celebratory concoctions.

Slainte!

DIY Irish Cream (better than Baileys)

1 1/2 oz Irish whiskey such as Jameson

1 oz Strauss heavy cream

1/2 oz simple syurp

1 oz homemade coffee liqueur (recipe below)

photo by Paddy O’Brien-Smith

Coffee Liqueur:

(recipe adapted from Serious Eats)

1/4 cup fine ground espresso

2 1/4 cup water (divided)

1 cup turbinado sugar

1 vanilla bean

1 1/2 cups light rum

optional rinds of 2 blood oranges

Cold brew the coffee by combining the grounds and 1 1/4 cups of the water into a sealable glass jar, shaking it, then refrigerating the mixture for 12 hours. Strain through a coffee filter into another sealable glass jar.Combine the sugar and 1 cup of water in a pot and bring to a boil. Remove from heat and let this syrup cool to room temperature. Add cooled syrup, vanilla bean, blood orange rind if using and rum to the glass jar that contains the coffee. Let that mixture steep for 3 days, then remove the vanilla bean and rind and bottle the liqueur.
For the Irish cream:
combine ingredients in a mixing glass with 4 ice cubes and give a good stir to incorporate and chill down, strain into a glass of your choice, over ice or straight up, either way its delightful!

 

Little Oge Flynn

for the drink:

1 1/2 oz of Irish whisky infused with Ibara chocolate ( I used one wafer or tablet per 1 bottle of whisky, you need to break it up and let it sit and ruminate for at least a week, lucky for me the impatient one I sous vide mine at 55 degrees for an hour and a half to get a good amount of flavor)

2 of good quality piping hot coffee or espresso, espresso is my favorite it has less acid and more flavor

3/4 oz cinnamon simple syrup ( Vietnamese or Saigon is fuller and more intoxicating in my opinion) 1 tablespoon per 3 cups of 1:1 simple , needs to be added when the simple syrup is hot

4 dashes Miracle Mile Chocolate Chilli bitters

1 dash of vanilla extract

1/2 oz Pedro Ximinez PX sherry ( the raisins in this and the chocolate are beautiful together)

for the milk foam:

in your ISI gun add all ingredients and charge with one NO2 canister

8 oz of skim milk ( or buttermilk)

1/4 oz vanilla extract

3 oz of egg whites

1 oz 1:1 simple syrup

photo by Paddy O’Brien-Smith

Assemble your ingredients in a shaking tin stir a couple of times and pour into your warmed glass or vessel of choice , top with a generous cloud of milk foam and shaved dark chocolate, garnish with cinnamon stick.

 

Tay & Sympathay

A spin on a White Russian

2 oz Earl grey infused Irish whiskey ( 8 tea bags to one 750ml bottle of whiskey)

1 oz Amaretto ( not very Irish I admit but great with Earl grey)

1/2 oz simple syrup

2 drops vanilla extract

1 oz Strauss heavy cream

photo by Paddy O’Brien-Smith

Add all ingredients except the cream to your mixing glass, stir with 4 ice cubes and strain into a chilled coupette or over 1 large ice cube. If serving up pour the cream slowly onto the back of a spoon into the drink so that it lays carefully on the top, if using an ice cube pour the cream onto the top of the rock and it will cover the surface and float at the top.

 

Barefoot in the grass

1 1/2 oz Irish whiskey

1 oz sorrel juice

3/4 oz St.Germain

1/4 oz fresh yuzu juice ( sub lemon if you cant find, I get at a Japanese market)

1/4 oz simple syrup (1:1 ratio sugar to water)

3/4 Floc de Gascogne ( an aperitif wine, use Lillet blanc in a pinch)

1 oz egg white

photo by Paddy O’Brien-Smith

Add everything to your Boston shaker and dry shake without ice for 10-15 seconds. Add 4 ice cubes and shake again for 25 seconds. Strain into a chilled ice filled Old Fashioned glass and spoon over the egg white meringue. Garnish with wood sorrel leaves if you can find them if no baby arugula looks just as pretty.

 

Innisfree Cup

2 oz Irish whiskey

2 oz strong brewed mint tea ( cooled)

1-2 sugar cubes depending on your sweet tooth

3 generous dashes angostura bitters

1 oz cynar

about 6 mint leaves for muddling, 8-10 leaves for laying in bottom of glass and 3-4 generous bushy mint sprigs for garnish

photo by Paddy O’Brien-Smith

Add your bitters and sugar into the bottom half of your Boston shaker, splash in a touch of mint tea to help dissolve the sugar, muddle the sugar and bitters. Add six mint leaves, no need to muddle, over muddling will result in bitter sludge tasting mint, shaking the drink with ice should beat up the mint just enough. Add the whiskey, cold tea and Cynar and about 4-5 ice cubes. Shake hard for about 30 seconds. In a 12 oz glass lay the remaining mint leaves in the bottom , pile on top a generous scoop of crushed ice, I beat mine up in a ziplock bag with a muddler. Strain the contents of your tin over the ice and add a touch more crushed ice on top. Dash over a little more Angostura bitters, garnish with a festive straw and your mint sprigs.

 

The Brooklyn Maker

(a spin on a Boiler maker, using a variation on the classic Brooklyn cocktail)

1 1/2 oz Redbreast Irish whiskey

1/2 oz CiaoCiaro or Averna Amaro

1/2 oz Luxardo maraschino liqueur

3/4 oz dry vermouth such as Dolin Dry

2 dashes Miracle Mile orange bitters

4-5 oz of dark Irish porter beer such as Guinness

 

In your mixing glass add all ingredients except for the beer, stir over ice for about 25-30 seconds, strain into a bottle of mini carafe . In a second matching mini bottle pour your dark beer.

When presenting the drink make sure both the beer and the cocktail are chilled as well as the glass, this drink can be served over ice or without, you can also play with different beers to lighten it up slightly, since I’m a bitter lover I chose the combination of dark porter and Amaro.

 

In the spirit of the Holiday and my large living Gaelic friends I leave you with this saying by Brooklyn’s Irish daughter , Mae West…”You only live once, but if you do it right once is enough”

 

Next up…something to wine about

Issue No. 020 ” Hot Blooded, Check it and see!

 

y plan was to avoid the subject of Valentines day since I think its a bit too much of a Hallmark holiday, but reading an article recently in my bible the NY Times I came across a book review that tickled me. The book in question is by garden expert Helen Yoest titled ” Plants with Benefits” and it turns out to be a bit of a Horticultural Kama Sutra. I think you should all have realized by now I’m a bit of plant nut, I can’t grow one to save my life but I love using them in all manner of drink concoctions wether they be boozy or not so much. We’ve all heard how Asparagus is supposed to be an aphrodisiac but so too are carrots , fennel, pineapples , peppers and pomegranates , they all have boink boosting properties. As I started digging a bit deeper I found all sorts of goodies on how the Aztecs used agave plants to “increase effect” , how basil was used to make women more sexually attractive or how men go wild for licorice , seriously!

So to help you revv up your engines for the 14th here’s a few ideas to inspire and not one glass of champagne in sight…..

Fennel (Foeniculum vulgare) contains pheromones, phytoestrogens and an estrogen like substance called estragole. It is used to increase libido, mixed here with Mezcal and agave that increases “effect” whatever that may mean!

Finnochio 

1 1/2 oz Vida or La Purtita Mezcal

3/4 oz fennel apple shrub ( fennel and apple juice, mixed with apple cider vinegar and sugar, steep with toasted celery seeds over night) see shrub post for more details

1/2 oz lemon juice

1/2 oz agave

1 oz cocchi americano

dash Miracle Mile or Bitter truth Celery bitters


Shake everything over ice in your Boston shaker, shake for 25 seconds and strain into a chilled ice filled old fashioned glass, garnish with a sprinkle of smoked salt and cracked black pepper, finish with a fennel frond

 

Pomegranate (Punica granatum) known to be an invigorator, sacred fruit to Aphrodite ( you know goddess of Love!) paired with agave based Tequila for more feel good factor

It’s a Love Thing

1 1/2 oz silver tequila

1 oz pomegranate juice

1/2 oz lime juice

1 /2 oz campari

1/2 oz agave

about 1 oz of Timmerman’s strawberry lambic ale

 

Put everything except for the ale into your Boston shaker with about 5 ice cubes, shake for 25 seconds and strain into an ice filled glass of choice, top with the strawberry lambic

 

Pineapple (Ananas cosmosus) aphrodisiac, a small glass taken daily is said to promote energies of love, mixed here with rosemary which has a strong erotic effect,  chili and vanilla both also known to be mood enhancers .
Apple of my Eye
1 1/2 oz aged rum
1 oz John D. Taylor’s Velvet Falernum
1 oz pineapple juice
1 oz lime juice
1/2 oz agave nectar
4 drops vanilla extract
a small sprig of rosemary for muddling
Muddle rosemary sprig with Falernum , agave and lime juice. Add rest of your ingredients and shake in Boston shaker for 30 seconds with 4-5 ice cubes. Strain into a chilled glass of choice and garnish with a pinch of chili powder and some vegetation .
Wheat (Triticum aestivum) strengthens the sexual organs, paired here with saffron which evokes sexual desire , cinnamon used for erotic stimulation and vanilla.

The Mojo

1  1/2 oz wheated bourbon such as Buffalo Trace or Makers Mark

1 oz dry saki

1/2 oz simple syrup infused with  cinnamon and pinch of saffron ( add tablespoon cinnamon powder and saffron pinch to your simple syrup when still warm

2 drops vanilla extract

1/2 oz Averna amaro

Stir all ingredients in your mixing glass with 5-6 ice cubes, stir for 30 seconds or so until your glass becomes nice and frosty. Strain into a chilled coup or martini glass and garnish with a twist or a mint leaf for a bit of aromatic effect.

 

Next up…..looking for that pot of gold 

Issue No.019 Give me little drink from your Loving Cup

 

 

 

 

magine if  going on a cleanse  was as easy as switching on a vacuum cleaner and having it all get sucked out, all evils just washed away and us absolved of our many imbibed sins.  We spend so much time taking care of the outside, the visible parts of us , gussying it up, making it all shiny , yet we put so much crap into our bodies not really thinking too much about the consequences, or dealing with them many years down the line.

Modern diets and lifestyles, i’m not preaching honest, wreak havoc on us . Lets face it we’re all guilty especially at this time of the year when we’ve just spent a month ( maybe more) indulging in a plethora of delights from christmas pudding and mince pies, to egg nog and copious amounts of champagne (ok that was my holiday diet). You get to January and all your bits have gotten a bit softer, bit wobblier , you feel sluggish and lumpy. So the next step is you sign up for a new gym membership to get back into bikini shape, but what about the inside, whats the saying , beauty should start from within , right?A popular method of inner spring cleaning is the fast, you give your digestive system a rest by only drinking juices or teas or spicy maple lemonade. Fasts are  nothing new of course, but they’re pretty bloody trendy these days and not just as  religious practice during Ramadan or Lent  which both employ fasting as part of the “making yourself holy” schtick . A fast is great but but whilst washing your inner bits its not really putting anything back into your system.

I live in the city of Angels, the land of mashed yeast and alfalfa sprouts according to that great Noo Yawker Woody Allen, here there  is an almost unnatural   obsession with juice cleansing, juice bars popping up all over the shop, charging $10 a go for a cold pressed bottle of green nectar, its also become popular to add, dare I say it ( waiting to be struck down by lighting) a shot of vodka or gin to said juice mix, I mean I wrote about it this time last year so I know it to be true. But this month as a change of pace and to give us all a break I decided to concentrate on the beneficial aspects of juice cocktails , or mocktails.  As a bartender I get at least one request a night to make a mocktail of some sort , since I’m a lover of veggie juice I always try to incorporate it somewhere on any drink list I have a hand in. Recently  however I started thinking about making healthful tonics not only that will cleanse those twenty  odd miles of twisted pipes in your tum but that will also help put you back on the right track with the addition of plant extracts.

Phytochemistry ( yup a big word but not a scary one) is the science of chemicals derived from plants, natural chemicals of course,that are used to heal and prevent illness, Chinese and Ayurvedic medicines are all derived from Phytochemical mixtures and have been used for centuries before modern medicine was even considered, in fact a whole slew of modern medicines are synthetic imitations of plant based compounds.You may be asking yourself at this point did I suddenly decide to change track and start writing a wellbeing blog, rest assured I did not but as someone that has over the years developed intolerance to all sorts of foods I started looking at ways of making my body feel better and stronger naturally. Here’s just a few…for my chronic migraines I take Feverfew daily, for joint stiffness ( brought on by standing too long and gluten in my diet) I take Boswellia ( same family as Frankincense, you know one of the gifts that a wise man carried) and Turmeric , for upset tummy I use Black walnut tincture or charcoal powder and as an immunity booster oregano or astragalus. Don’t get me wrong I still pop an Advil every now and again much to my Witch Doctor’s disapproval, sometimes pain needs a faster method of being whipped, especially if I’m behind the bar facing 6-8 hours of shaking drinks and attempting to be sweet ( not my forte) , but popping one too many and your liver will start to suffer, too many artificial chemicals will eventually take a toll.

Natural healers are all around us,  take for instance extra virgin olive oil, believe it or not it has similar actions to ibuprofen, its a powerful anti-inflammatory , turmeric one of the main components of curry also great for pain and joint stiffness, eating hot peppers helps to release endorphins and make you feel good, ginger root helps with upset tummies and has a higher level of cancer fighting anti oxidants than most berries ( and its often cheaper than them ) it also helps eliminate pain and inflammation. So using these guys as part of my phytocleansing arsenal, here then are this months soothing cups of love full of natural, plant based free radical fighting superheros.

Oh…and when you get sick of being too righteous  and good, toss in a shot of your favorite liquid poison.

 

Street Phyto Man  

glamour shot supplied by Patrick O’Brien-Smith

 3 oz fresh pressed carrot juice

1/2 oz fresh pressed turmeric juice ( or a quarter teaspoon of powdered root)

1/2 oz fresh ginger juice ( or as hot as you can stand it)

2 oz fresh apple juice

1 bar spoon of devil’s claw  tincture ( available at most health food stores)

a pinch of cumin powder

Add everything to your tin with a couple of cubes of ice , no need for tons of dilution, shake for about 10 seconds only then strain into a vessel of choice. Drink it fast or within 15 minutes, the longer it sits the more the valuable elements within the juices will evaporate so you’re just left with carrot tasting water, defying the whole purpose.

great for stiff joints, replaces electrolytes, aids sluggish digestion, lowers sugar levels, soothes the pain)

 

The Kick Inside (an ode to my first vegetarian hero Kate Bush)

glamour shot supplied by Patrick O’Brien-Smith

1 oz fennel juice

3 oz fresh apple juice

6 mint leaves

3 slices jalapeño

1 oz meyer lemon juice

1/2 oz agave ( plant based and low on that nasty sugar index)

black walnut tincture

fennel fronds and mint sprig to garnish

Using your trusty muddler mash up  mint and jalapeño with the agave and lemon juice, add rest of ingredients ( except garnish) and ice. shake for about 15 seconds an dump into a highball. Gussy it up with your garnish and sip away!

Helps with sluggish digestion , rebalances healthy flora in your body, releases endorphins and makes you feel good all over.

 

Flip It Good!

glamour shot supplied by Patrick O’Brien-Smith

3 oz chilled jasmine green tea

1 oz meyer lemon juice

1/2 oz agave nectar

1/2 oz fresh ginger juice

1/2 oz egg white

bar spoon really fruity extra virgin olive oil

bar spoon Camu Camu powder

4 drops of vanilla extract

toss everything except for the olive oil into your tin and dry shake for 10 seconds without ice to build up a nice froth, add ice and shake again for a good 15 seconds to incorporate the Camu Camu. At last second stream in the olive oil, it adds a lovely velvety texture and fruitiness to the drink, shake again for few seconds. This is similar to making a Ramos Fizz, add the fat too soon and the drink will not whip up well.

High in antioxidants, Vitamin C, powerful anti-inflammatory and free radical fighter, immune booster and mood enhancer.

 

Phyt The Power

glamour shot supplied by Patrick O’Brien-Smith

1 whole ripe avocado

1 whole ripe banana

1/2 cup finely chopped lacinato kale

1/4 cup frozen blueberries

1 oz agave nectar

4 oz unsweetened almond milk or coconut water

bar spoon chlorophyll powder or spirulina

1 ml dropper full of astragalus and ashwaganda ( in the immunity section of your health food store)

Add everything to your blender and blitz on high till your mix is nice and smooth, there will still be green bits of kale but as long as you can get them through a straw you should be good to go.

Great blood cleanser, blood builder, oxygen booster, immune booster, chock full of anti-oxidants and healthy oils to make your skin, nails and hair look strong and vibrant.

 

Chill-dren of the Revolution

glamour shot supplied by Patrick O’Brien-Smith

Ok , so this one takes some time to prep but once its done and presuming you made  a batch it will last in the fridge for about a week.

1 silicone ice cube mold (1 ” cube size)

vegetable spray

1/2 cup chilled mint tea

1/4 cup fresh lemon juice

1/4 cup of ginger juice

1 cup fresh apple juice

1/2 teaspoon cayenne pepper

1 teaspoon fresh ground black pepper

1/2 teaspoon vietnamese cinnamon powder

3 capsules Rhodiola Rosea, open up and just use the powder

1 teaspoon agar agar powder

2 tablespoons agave nectar ( sweeten to your taste)

put everything together into a saucepan except for the agar and the Rhodiola powder, bring  to a simmer and whisk in the agar agar, whisking for a couple of minutes to makes sure there are no lumps.

meanwhile have the silicone ice tray mold sprayed with veggie oil ( wiping out the excess with a paper towel) this helps release the cubes when ready.

take mix of the heat and add the agave nectar, stirring it in,  cool slightly before whisking in the Rhodiola, again make sure there are no lumps or clusters, you want to make sure it dissolves fully.

pour into prepared mold and let set in fridge for about 1/2 an hour or longer if you can wait that long.

for the drink, take 3 cubes and put into a cup or heat resistant glass, add lemon wheels or a twist, a couple of cloves and another twist of fresh black pepper. Pour over a cup of boiling water, the cubes will dissolve . Stir and enjoy the aromas hitting your senses.

Great stress reliever, mood enhancer, energy booster, helps your brain rebalance all the good brain chemicals such as seratonin and endorphins.

 

 

 

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