Tuesday, February 2, 2010

Foxton 42 Fizz

So I'm entering the 42 below contest and wanted to put up my recipe. I did some research and found the Foxton Fizz Company and thought this was a great use of the Kiwi Vodka and an homage to what appears to be a Jones Soda-esqe business. As odd as it sounds this drink tastes like bubblegum.


Foxton 42 Fizz
1.5 oz 42 Below Kiwi
.75 oz fresh lime juice
.75 oz raspberry syrup
1 egg white
soda (Foxton Fizz soda if you are in New Zealand)

to make raspberry syrup, mash 1 cup raspberries, 1 cup sugar, and 1 cup boiling water, then stir until dissolved. Cover and allow to cool for 1 hour. Strain.

Combine ingredients except soda and either dry shake or emulsify by other means, add ice and shake again. I prefer to use large ice; Either Kold-Draft of Tavolo 1.25 inch trays, and just shake vigorously with 4 cubes. Fill a collins glass half full with ice and strain the cocktail into the glass. This should leave the glass about 3/4 full. use your soda to rinse the container that held the mix and pour into the collins glass. this will give the drink a nice head that you can place a slice of kiwi and a raspberry upon.

I am also desperately seeking a bottle of this now......

Monday, January 25, 2010

MxMo XLV : Tea




This month's theme is being hosted at Cocktail Virgin and the theme is Tea. As described:

• Find or concoct a drink recipe that uses tea or tisane (a herbal “tea” which lacks tea leaves) as an ingredient. This can be hot tea, cold tea, tea syrups, or infusions and use it in a cocktail, punch, or other drink type.

We had this on the menu last spring and summer and it was a big hit for us. Start by infusing a bottle of rum, either light or aged depending on your preference, by adding a few tea bags and allowing to steep to taste. Use more tea bags for a quicker and flavor packed infusion or use less if wanting to steep for a longer period of time. For this I used Cruzan aged and a standard black English tea, which I used one tea bag per fifth of rum and allowed to steep for 10 hours overnight. The rest is a standard Hemmingway daiquiri.


Tea with Hemmingway
2 oz. Tea Infused Rum
1/2 oz Maraschino Liqueur
Juice of one lime and a quarter grapefruit.

Monday, January 4, 2010

Top 10 Bartenders in film.

I'd like you to vote for me at cocktailkingdom.com


Cinema’s Top 10 Bartenders

by Warren Cantrell on Oct.23, 2009, under Film Lists

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A good bartender is a person who not only listens and provides sound advice for problems, but will also cause a few new ones for you if the bar in question isn’t respected, or the staff is unfairly maligned. The best mixologists in film demonstrated an ability to simultaneously listen, console, and inspire, as well as oversee, manage, and keep operational the business in question. To be in contention, the booze-jockey had to have maintained a respectable establishment whilst providing sound advice to all takers in a way that didn’t interrupt the bartending duties. The role had to have showcased some noteworthy talents behind the bar, or at least demonstrated an indispensible role; it is for this reason that Jake LaMotta’s turn in The Hustler was skipped, for while it’s an awesome cameo, he didn’t really flex any distinguishing bartending talents in the picture. The same goes for Moe Szyslak, who would certainly have made it into contention for a television-themed list, but did little in his screen debut to warrant such lofty cinematic recognition. Also, for this list the bartender should have demonstrated an unwavering commitment to their customer’s well-being either through action or advice, yet in a way that saw not just to one person, but all possible customers both present and future. In other words, the bartender had to have shown an unwavering commitment to both their pub and the client-base at large. Indeed, as most purveyors of spirits know, sometimes people need to get run, the unavoidable sting of the “86” often necessary to keep good, paying customers coming back again and again. Because of this, though something of an asshole, we must recognize the first entrant, for while he did indeed turn on the film’s protagonists, his reasons were justifiable and sound concerning his time-honored, hollowed profession….

10.) Danny Trejo’s “Razor Charlie” from From Dusk ‘Till Dawn

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Minus the unholy Satanic bat-creatures, The Titty Twister was one hell of a joint. The place had spacious seating, topless hot chicks, Mexican food, a rough crowd, decent band, and liquor served by the bottle. Giving the audience a taste of virtually the same role he’d reprise in Anchorman a decade later minus the vampire transformation, Mr. Trejo demonstrated that the bar’s staff was up to the challenge of its troublesome clientele. In this film, he first tried to get Clooney and his brood out of his place before the feeding, showing a clear-headed sense of the bar’s mission statement to kill only the unnoticed trucker and biker crowd. Relenting after Jacob produced the proper identification, Trejo’s barkeep showed that he was the consummate professional, flipping the switch from agro to customer-friendly in an instant. And this is key. Any bartender should be able to separate their emotions from the task at hand, keeping their calm in the face of rude back-sass that will always arise when dealing with inebriated persons. Making sure that the Gecko brothers and their party got properly seated and served, Trejo’s character even went on to announce a stage-act and act as bouncer when trouble arose, showing that he was capable of multi-tasking his duties (a most admirable trait in the profession). Admittedly, the guy lost some points for his descent into blood-thirsty homicide and cannibalism, but seeing as that was the purpose of the bar in the first place, you’ve got to allow him a slot on the list based solely on the “just following orders” defense. Good person? No. Great bartender? Yes.

9.) Cheech Marin as The Bartender from Desperado

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Another of Mr. Rodriguez’s films with a memorable bar and staff, Desperado’s saloon-minder gets mentioned here for different reasons. There’s a lot going against ol’ Cheech’s chances of making the list based on this performance, what with his beer warm, mugs dirty, attitude indifferent, and client-base largely dead. I’d ask you to look a bit closer, however, understanding before judging. While Buscemi got a cold reception during the picture’s beginning, remember that this was a bar in Mexico’s ankle, far-removed from loud-mouthed gringos expecting the T.G.I.Friday’s treatment. The people in the establishment’s background seemed entirely happy with the bartender, his receptacles, and the beer therein. Making sure the regulars are appeased is an important component of any good bartender’s repertoire, something Cheech’s character showed off with his brisk attitude toward nosey story-tellers, rich white chicks, and maniacs with cases full of automatic weapons. Showing that he wasn’t above dishing out some quality service, he offered a free beer to one customer, and even agreed to help the protagonist find somebody right before some asshole came out of the bathroom and shot the fuck out of his face. Though a bit uneven with his customer service, the guy did seem to keep a loyal, if scanty, client-base while running what appeared to be one hell of a front-operation for the local Mexican war-lord. Quick to get valuable intel. while still managing a practical, operational facility, the guy’s only failing was his inability to survive beyond the second act, and prove himself more worthy than say….

8.) Peter Siragusa’s “Gary the Bartender” from The Big Lebowski

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As it concerns the totem pole of bartending gigs, a bowling alley is just above the airport lounge, yet below the motel: most money that’s being spent at the larger establishment precluding any chance of frequent and generous tips. This didn’t stop Gary, who was so damn efficient the audience never even got a good look at his face. Quick to serve, fast to answer in the affirmative, Gary obviously knew his people, immediately tending to The Dude’s White Russian needs without a question asked. Gary represents a completely different aspect of worthy bartenders, he who knows better than to open his mouth: he who knows that sometimes a person just needs to bitch a little, and drink. Serving Sam Elliot’s “Stranger” with the same even-keeled professionalism and efficiency as the people ordering actual beverages (ones that provide much more on the gratuity-scale), Gary demonstrated that he was a consummate professional through-and-through, treating each customer as a king. Throughout the course of the Stranger and The Dude’s talk, as well as the conversation with Walter just before, Gary stayed silent yet always ready, moving in to offer affirmations and drinks only when addressed. While the audience didn’t get much more out of him than this, it’s fitting that just such an entrant should place, as every once in a while, we all need a bartender who knows when to speak, when to pour, and when to stay the hell out of the way.

7.) Sheldon Leonard’s “Nick” from It’s a Wonderful Life

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This guy was meant to be a bartender in the same way Biff Tannen and his ancestors past, present, and future were meant to be douche-bags. Whether it was in the complicated pseudo-present or the corrupt company-town in George’s alternate reality, “Nick” was still in the business of meeting the needs of the city’s drunks. Indeed, it’s a testament to a person’s divinely-inspired station in life when a dystopian universe swap does nothing to alter an individual’s life-calling. When he had his “good” hat on, Nick was the consummate bartender: selflessly assisting his patrons when in duress, providing sound council, and sympathetically listening with open ear when needed. True to his natural calling, when the reality flip-flopped into a scenario where the protagonist (George) never stuck around to help out around town, Nick was no less functional in his duties (while admittedly less personable). The man had a clear agenda, asserting with no uncertainty during the Pottersville detour that his bar served “hard drinks for men who want to get drunk fast.” After talking “crazy,” Nick saw to it that the riff-raff in his joint got the proper heave-ho, even providing a crowd-pleasing hobo-seltzer spray so the mood of the scene didn’t get too terribly dampened by his drunk-toss. Though not as friendly or P.C. in Pottersville, Nick showed that in any reality, his main priority was keeping quality, high-tipping customers happy vis a vis constant drunk maintenance. Good universe or bad, all that changed about Nick was his approach: his functionality as a quality bartender never in question.

6.) Olek Krupa’s “Tad” from Miller’s Crossing

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So Tom is the advisor to Leo, the local crime boss, who is in a heated debate with the other crime boss in the area, Casper, over the alleged leaking of information by Bernie. Bernie is a low-level insignificant who is getting rich spilling Casper’s secrets, hence Casper gives Leo the courtesy head’s-up about Bernie’s impending demise. Thing is, Leo is in love with Bernie’s sister, Merna, who he protects by refusing Casper’s reasonable request to whack Bernie. Leo’s refusal to approve Bernie’s killing ends up being the impetus to start a full-fledged 1930’s style gang-war, all hell breaking loose thereafter. In the middle of this mess was the only man in town with more than two marbles rolling around upstairs, Tom, who through the film ran the gamut of deception and double-crosses to make sure he and his boss Leo made it through the crisis alive. Throughout the entire ordeal, there was one man Tom was able to go to for insider information and odds, and that was Tad. Like any good bartender, Tad knew who was talking and conspiring with whom, what angle they were approaching from, and what fingers dipped into which pies. More than that, Tom never saw a bill for all the scotch he was throwing back throughout the film, firing shots down with such ease he didn’t even need to verbally order, a simple head jerk toward the bottle enough of a gesture between such seasoned men. Tad really showed his worth when he didn’t run Tom later in the movie, even after the boss had blacklisted his former counselor from the club. Loyal to the end, generous with the pours, quick to place a fast bet, and heavy with the good intel, it’s hard (though certainly not impossible) to beat Olek Krupa’s “Tad.”

5.) Joe Turkel’s “Lloyd” from The Shining

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When you talk about a guy transcending the restraints of a situation to emerge triumphant, there’s not an individual on this list that beats this guy. Think about it! Lloyd doesn’t even exist in the same realm as Jack in The Shining, yet does that stop him from making absolutely certain every damn person that sits at his bar is thoroughly taken care of? Shit no! And on the arm, no less! Jack tried to pay, and for so coarse a gesture he got the line most pub-crawlers like me have been waiting their whole lives to hear, “you’re money’s no good here, sir.” Just thinking about that kind of service is making me all warm and tingly inside. Giving the film’s lead a sympathetic bar upon which to lean and vent his frustrations, Lloyd gave Mr. Torrance more than just a drink: he provided him an avenue through which to vent. Jack hadn’t bruised up Danny, some fucking spirit demon from an angry-ass Native American tribe had! Filled with an imposing sense of loneliness brought not only from the surrounding arctic wilderness but from within his own family, it was Lloyd that was there for Jack, whiskey at the ready to console a confused, weary guest. His appearance and manners impeccable beyond reproach, Lloyd’s class and demeanor are only challenged by one other entrant, a bartender who also represents the only female on the list…

4.) Linda Hunt’s “Stella” from Silverado

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Linda Hunt’s “Stella” is the best kind of bartender: optimistic. While I like to get a good hate-drunk going from time to time, it is far more gratifying to get drunk and become convinced that the world is still spinning as it should, that the calming euphoria of six or seven belts isn’t just temporary, but the proper status quo found only after some hard work put in with a bottle. Bartenders like Stella manufacture and maintain just such an atmosphere, building alliances with uncertain but kind-eyed men and ramps for tasks too tall. Showing that her benevolence extended to the staff as well as customers, she shared some of the top shelf “good stuff” with her man Paden, and went so far as to talk down a trigger-happy asshole after the guy had turned a gun on her best dealer. Her value as a quality barmaid are confirmed later in the movie after Paden went to the mat for her, siding against his oldest friend/town sheriff to make sure Stella’s had some cover. Later in the film she proved that not just her clients and staff got taken care of, but their families as well, sheltering the sister of D. Glove’s character in the film after the wrath started falling. Though she went above the calling of her station to provide safe shelter for friends of friends, this is but a smile and pat on the back compared to the assistance rendered by the next character, who saw to meager needs inside the bar and monumental ones outside of it…

3.) Sonny Chiba’s “Hatori Hanzo” from Kill Bill, Vol. I

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While there are some very fine actors on this list with roles arguably more awesome in a bartending-sense than this one, nobody in contention today comes close to being as bad a mother fucker as Sonny Chiba. In one of the most appropriate casting choices of all time, Tarantino turned to the most respected living man in Asian cinema to play the honored and feared sword-master in his two part-epic. His Hanzo was also a restaurateur and bartender, serving fresh cuts of fish and some sake to Beatrix before calm and blood oaths were broken. Good bartender that he was, Hanzo kept his customer happy, making sure service was immediate, even at the expense of a staff that suffered terribly for not keeping to the bartender’s lofty service expectations. Polite, accommodating, friendly, and quick to offer his own pad for the customer to crash for weeks on end, Chiba’s “Hanzo” displayed some crucial traits as it concerns a reliable barkeep. Demonstrating his multi-tasking abilities, Hanzo not only served up good food, hot sake, and solid advice, he also hooked the film’s hero up with a sword that out-paced every other blade on the planet. In the end, it’s hard to argue with the results, as Beatrix not only got her skills sharpened to maximum efficiency while crashing at her bartender’s pad, but she also scored a good meal, cocktail, and kick-ass sword from the endeavor as well. A good bartender mostly for the things he did outside the bar, the runner-up spot goes to a man who can still hold his head high to this day for his performance on the job….

2.) Bryan Brown’s “Doug Coughlin” from Cocktail

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Uncle Pat gave young Flanagan (Cruise) some damn fine advice early on, advising his nephew to outthink and out-scheme all of life’s competitors, to trust nobody and to make no friends. Turning from there to a different authority figure, the Cruiser entered the school of Douglas Coughlin (Brown), who might have responded to Uncle Pat’s wisdom in the same way he did to his protégé at the end of the film, “Bury the dead. They stink up the joint.” Coughlin’s laws didn’t jive terribly well with the old-school wisdom of the previous generation, embracing instead an ethos of super-charged American capitalism at its most volatile. Mixing sex, celebrity, and alcohol, Coughlin taught a fresh-faced Tom Cruise everything one needed to know about how to make it behind three feet of mahogany. Throwing his charge directly into the flames his first night out, Coughlin made damn sure Flanagan knew how hot it could get on a busy night and just how cool a person needed to remain when dealing with an unholy late-night rush. Refusing to give up on his new charge, Coughlin took the kid under his wing and taught him how to dazzle a crowd while still keeping business moving at a brisk clip. Taking time to school the kid on the finer points of life, Coughlin remained a willing ally when schooling Cruiser on women and the world, even after a chick busted up a great high-end nightclub gig. Whether it was the solid mixologist training, his insistence that Flanagan stay on an appropriate diet to keep his strength up (“Beer is for breakfast around here. Drink or be gone.”) or his sage-like wisdom when it came to the ladies (“Coughlin’s law: never tell tales about a woman, no matter how far away she is: she’ll always hear you.”) the man knew his stuff. His suicide notwithstanding, he’s the perfect bartender in every way, just barely missing out on the top spot because his vein opening and shattered financial state at the end of the film left a bit to be desired…

1.) Gerard Parkes’ “Doc” from The Boondock Saints

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When it comes right down to it, there’s not much more you can ask of a bartender except to let you drink after-hours at the pub in a way that turns the homey establishment into a veritable neighborhood gentleman’s social club. To further increase your stock, you can also allow your patrons to settle neighborhood disputes in your pub by way of bare-knuckle fist fights and rope-binding flame-torture. To take it up a notch, however, you’d also have to lie to the cops to protect your clientele once the heat came down, defusing or otherwise misleading an official Boston P.D./FBI joint-investigation. Even so, this would only get you a #3 or #4 spot unless the bartender in contention didn’t also covertly meet up with the murder suspects/best customers after the crime, immediately agreeing to hold and hide stolen money and firearms from the recently murdered victims in question. The consummate neighborhood pub-minder, it’s clear Doc never cut anybody off, allowing his patrons to get drunk enough to start low-level mob wars while still covering for all the mayhem that ensued. Advising against direct action when his boys started talking crazy, suggesting alternate routes to keep the bar open rather than to involve the Italian crime syndicate, Doc even tried to get the Russians out of the bar before trouble started early on in the film. Once shit hit the fan, however, Doc showed himself to be a true man of honor, covering for his customers in ways that went far beyond the normal call of duty. Doc not only maintained the venue that would ultimately facilitate the MacManus brothers’ twisted neighborhood crime-watch program, but by covering their tracks and holding on to some valuable Russian loot until the law dogs went back to bed, he assured at least the possibility of future success. Thus, for running a damn fine bar in a way that served both the surrounding public and the will of Almighty God, Doc gets in before this list’s last call.


Friday, January 1, 2010

NYE Menu.

Worked last night and got to run my own menu for the first time.

New Years Eve 2009 Cocktails

Please Order from your Bartender

Coursing Sling - 8

Gin, Grapefruit, Sage, Peach Bitters, & Ginger beer served in a tall glass.

Le Matin - 8

Rye, Maraschino, Benedictine, and home-made Molassafrass. Built over ice in a short glass.

Cherry Royale 7

Cherry Liquor, Creme de Cacao & Champagne. Served with a house made brandied cherry.

Good Hurt - 7

Rum, Grapefruit, Dubonnet, & Honey. Served on the rocks.

Peter Cottontail - 9

Gin, Lime, Cucumber, Whites** & Rhubarb bitters. Shaken and served up.

Lily Bijou – 8

Lillet Blanc, Lemon, Agnostura bitters, Champagne

French 75 – 7

Gin, Lemon, Champagne

Tuesday, December 29, 2009

Oude Fashioned.


So I was given a rad gift by my co-worker who recently took a trip to the Netherlands.


Flanders, which since its partition has straddled both Belgium and the Netherlands, is the home of jenever (genever in Holland, genèbre in Belgium and genever in the UK; traditionally also called Schiedam or Dutch Gin).
Genever's origins are attributed to Franciscus Sylvius, a professor of medicine at Leiden University, whose distillation of the spirit was first recorded in 1572. However, some publications mention de Boe, another 17th-century professor at Leiden, as inventor of the 'eau de vie de genivre'. During the 14th century, when the Black Death reigned in Europe, monks discovered that the juniper berry was effective against kidney and bladder diseases, and that it might cure prostate problems and strengthen the immune system. Based on these records, Sylvius produced an inexpensive medicine by distilling the juniper berries with spirits. In only three years, Sylvius' all-purpose medicinal drink became a popular social drink in Holland, so much so that French philosopher and encyclopedist Denis Diderot (171384) described the Dutch of this time as 'living alembics, distilling themselves'. Among the first distilleries founded were Bols in 1575, de Kuyper in 1675 and Wennecker in 1693. Many more followed. English mercenaries who had fought for the Dutch in the Thirty Years War and returned from the Low Countries introduced genever, which they called gin, to England. They had used genever to overcome fear before entering the battlefield, hence the expression 'Dutch courage'. In England  like in Holland before it  gin became so popular that its excessive consumption presented a social problem, as depicted in Hogarth's famous engraving Gin Lane. Until the Napoleonic wars, genever was the only gin produced, and it was produced only along the waterways and coast of Flanders. Some 85% of genever production was exported, mainly to England, France, Spain, North America, the West Indies and Africa. But the Continental Blockade disrupted this lucrative trade, and new distilleries were established in foreign countries to fill the needs previously met by imports from Flanders. After the Napoleonic wars these companies provided sharp competition for the export of genever. Distillation techniques improved with the newly introduced continuous still. To reduce production costs, instead of distilling malt or other suitable grains like rye or wheat, cost-efficient industrial spirits were made from cheaper organic materials such as molasses, the by-product of sugar production from sugar cane or sugar beets, or corn, which has always been cheaper than other grain. These new industrial spirits were neutral in flavour, lacking the malty taste of the alcohol made from distilling fermented malt. With the use of these neutral spirits, the traditional style of genever could not be maintained, and a new style evolved. However, due to lower production costs and lower excise duties, genever became cheaper and more popular in Flanders than the imported French brandy (also a Dutch invention!) or the omnipresent beer. Between 1800 and 1820, genever ousted beer as the national drink in the Low Countries.
On the continent genever, like kmmel, aquavit or schnapps, is consumed as a digestive, as a chaser between beers or food courses, or as a social drink. No such custom exists in the UK, where genever is known virtually only to sommeliers and the trade. The last public trace of genever in the UK, a lonely entry for Filliers in the gin section of the Harpers Wine and Spirit Directory 2004, has now disappeared with the 2005 edition. Quod non est in actu non est in mundo (What is not on paper does not exist). What a pity.

Definition of genever

European Regulation number 1576/89 states that 'genever is a distilled beverage obtained when ethyl alcohol, from agricultural products and/or grain spirits and/or grain distillation, is flavoured with juniper berries& The taste of the juniper berry is not required to be perceptible in these products.' Thus the use of spirits derived from potatoes, sugar beets, grapes or wine is permitted. But an alcoholic drink cannot be sold as genever unless juniper berries, or juniper-berry flavouring, have been added during production. If juniper berries have not been used, the product will be sold as an aquavit, or as a korn (grain) or a kmmel (caraway) in Germany. If made exclusively from grain alcohol, the product may be marketed as roggen (rye) or korenwijn (grain spirit).

Traditional production

Traditional genever is still made from barley, rye or wheat. For high-quality genevers of the traditional style, the percentage of barley is high. Genever made with corn or rice, and nowadays with neutral industrial alcohol, is considered to be of inferior quality. First the grain is ground, mashed and fermented to make beer, which is then distilled (first distillation) to make 'maltwine'. Nowadays the majority of genever producers buy the maltwine from big distilleries. In both Holland and Belgium, only two producers of genever are left who still produce maltwine. Those distilleries that make or once made their own maltwine are called branderijs in Holland and stokerijs in Belgium. The producers who have always bought maltwine and neutral alcohols call themselves 'distilleries'. For the second distillation, the maltwine is mixed with juniper berries and other botanicals, such as orris, gentian, angelica, licorice roots, lemon and orange peel, cassia bark, caraway, coriander, cardamom, anise or fennel. Each producer has his own secret formula, and triple distillation is quite common. If triple distillation takes place, only the juniper berries are introduced in the second distillation. The other flavouring agents will either be added to the third or even fourth distillation, or the alcoholic vapour may pass through a layer of herbs before condensation. Prior to bottling, the distillate is diluted to an alcoholic content of 3050%. Other flavouring agents may also be added at this stage. For many centuries, genever was stored and shipped in wooden vessels, as people realised that the quality of the spirit was enhanced by letting it mature in oak casks. Today most high-quality genevers of the traditional style are matured in casks for a number of years to give them a rounder and softer flavour.

The 'cold method'

To keep production costs low, many producers avoid distillation, working as blenders only. This method of production is called the 'cold method'. They buy grain alcohol for their better products and neutral alcohol for the cheaper brands, dilute it with water and flavour it with a herbal extract. If the extract is obtained by distillation of juniper berries, herbs and spices in a still, it is called 'esprit'. If produced without any distillation, the extract is called a 'tincture', obtained either by maceration (soaking in alcohol) of the flavouring ingredients, or by infusion (brewing as for tea). This process is well known from the production of bitters and liqueurs. It works because neutral alcohol absorbs the colour, flavour and taste of any herbs, spices, roots, fruits and seeds. Top-quality genever can be made in this way if top-quality ingredients are used.

Two styles of dry genever

There are two styles of genever: oude in Holland or vieux in Belgium, and jonge in Holland or jeune in Belgium. These denominations have nothing to do with the age of the distillate but with the antiquity of the method of production. Oude represents the traditional style of genever. It is normally malty-flavoured and full-bodied. Its pungently sweet flavour and taste derive from the malt and from a slight addition of sugar or caramel. It is straw-coloured and a bit oily in texture. It may be aged in oak casks for many years and sold at a premium price. Jonge represents a lighter, more modern style. It lacks the malty character and dense texture of the traditional version, because it uses a much smaller quantity of malted barley. Its style comes closer to the gin produced in Britain and the US. If very small amounts of juniper berries are used, jonge is rather elegant and neutral in taste and comes close to an aquavit or korn. Most genevers are sold in glass bottles, which are sometimes green. If matured in casks, they and the pure grain spirits called korenwijn may be sold in sturdy stoneware bottles or jars in a tradition dating back to the 17th century. The reddish-brown to reddish-yellow colour of these vessels is due to the ferriferous clay of the German Westerwald, where they have been made for 2,000 years. Some producers also use these stoneware bottles for their jonges. (A caveat: a stoneware bottle is not necessarily a guaranty of high quality.)

Genever in the Netherlands and in Belgium

The northern part of Flanders, which forms part of today's Netherlands, was the cradle of genever production, and once had 13 malting houses and almost 400 distilleries in the town of Schiedam alone. Nowadays about 20 producers of genever can be found in the Netherlands. Only two of them, Bols and UTO Nederland, make their own maltwine. De Kuyper, Wennecker and Nolet are the other producers with a reputation for high quality and purchase their maltwine for further distillation with botanics. In volume of production and export, Bols is by far the most important Dutch producer of genever. In Belgium there are about 20 distilleries producing some 150 name-brand genevers. Two of the distilleries, Van Damme and Filliers, make their own maltwine. The other producers buy in their maltwine.

The O'de Flander seal of quality

In 1990 the producers of the traditional genever in East Flanders (Belgium) created an Association of Master Distillers with the aim of safeguarding the quality of their genever and promoting it. The provincial authorities supported this move by establishing a quality stamp, O'de Flander, for their products. This name refers to eau de vie and can also be interpreted to mean 'ode to the distillers'. To obtain O'de Flander status, the genever must comply with a number of requirements and must undergo a rsonance magntique nuclaire (RNM) test, which shows the base material of the alcohol used. There are now 11 members of the association. The best-known producers with the O'de Flander stamp of approval for all or part of their production are Braeckman, Bruggeman, Filliers, Rubbens, Van Damme, Van Der Schueren (VDS) and Van Hoorebeke (Fourcroy-Renglet). Some of the other reputable producers of Belgian genever are located outside East Flanders, such as in Radermacher, in a German-speaking enclave in the east of the country.

Contemporary consumption

Although genever is an ideal digestive, and even better as a trou Normand between courses, these continental customs have never been adopted in the UK. In Flanders genever is also for family celebrations. However, in Flanders and all over western Europe, the consumption of traditional genever, as with all other dry spirits, has gone down, as drivers shy away from drinks high in alcohol. The younger generation prefer long drinks, and neutral or flavoured vodkas are very popular, since they are so well suited to the fashionable mixed drinks. Traditional genever is unsuited for mixing with tonics or juices, or jonge with vermouth in a Martini. On the other hand, jonge is a good mixer and could appeal to the younger generation.
Instead of promoting jonge, producers do the mixing of the final drink themselves. To get a share of the market, they offer a wide range of fruit-flavoured drinks. Jonge is flavoured with sugar and fruit concentrate, and the alcohol level is brought down to around 20% so that these drinks can be sold without an alcohol licence.

So tonight I'm enjoying an.....

Oude Fashioned.


Monday, December 14, 2009

MxMo XLIV : Money Drinks



Happy Holidays Everyone! Thanks again for getting in the writing mood and sharing. Here's the roundup for MxMo December 2009.

Edward over at Wordsmithing Pantagruel made some people go bananas with the notion of Monkey drinks, but that wasn't the case. I say he petitions Paul for the theme Simian Sips sometime in 2010. Hey took fat washing to another place with a Vieux Gras with Foie Gras-Infused Cognac.



When it comes down to pleasing crowds, Fred over at Cocktail Virgin Slut does what many a bartender would do when it comes down to pleasing a crowd. He extolls the virtues of St Germain with a drink called the Red Rot Cocktail

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Citations and footnotes aside, I haven't made her a drink yet, but we've chatted on the same side of the stick several times and Stevi Deter at Two at the Most offers up a recipe that truly has me green with envy. The Vanilla Whiskey Royale sounds delicious. I missed last weekendsHouse Spirits Distillery open house due to work and I really want a bottle of each.... even the white dog Stevi missed.

Vanilla Whiskey Royale


Paul Clarke at Cocktail Chronicles is the overlord and supreme deity in the MxMo galaxy and he blessed/cursed me with this months roundup, and since it was late to begin with, and I'm late in writing, and he thinks blogger has a problem with its timestamp.... everything is fine. Paul went East India and waxes poetic about growing up and being weened on Lucerne.

I Can attest that Paul Flinton at Ganymeda is true to his blogger tagline of making his liver work for a living. He is a national man of mystery and always comes and goes as he pleases..... no matter how much Fernet I throw his way. What can I say, He's an old fashioned kinda guy.

Kevin Gray at Cocktail Enthusiast is preaching to the choir here, but for those of you who don't know the powers of a French 75 on a hazy morning during brunch are sorely out of sorts. To qoute "Composed of gin, fresh lemon juice, simple syrup and Champagne, the French 75 is a light, refreshing cocktail that subdues the wary gin-drinker while still packing a sizeable boozy wallop. This tart, tasty concoction has made even the most dubious skeptic rethink their distaste for gin, without alienating fans of the spirit. "


eGullet.org is an amazing site where people who wish to write about food or drink can do so for our little MxMo rabble. Chris Amirault wanted me to note:
The highlights include a lot of brown spirits: Katie Loeb's fine Manhattan with Michter's Rye and Carpano Antica, Andy Arrington's fine Manhattan with George T. Stagg and -- yes -- Carpano Antica, Dave Viola's Rob Roy with Macallan cask strength and my Rum Old Fashioned with Inner Circle Green and Jerry Thomas Decanter bitters. Dave then offered up a Hemingway Daiquiri with Rhum JM 1997, and I wrapped with a Marteau absinthe Gasper: yum.

Felicia over at Felicia's Speakeasy thinks Eggnog ( I say that it's one word ) is money during the holidays. the Eggnog Martini is offered up, as well as just spiking the morning Joe.

Since we're talking about it, Shawn from Rejiggered crafted a holiday cocktail that features lemon and orange sour flavors with the earthy caramel appeal of dark rum, tempered with fizzy dry champagne.



Food on the Brain is in the holiday spirit as well with a Runabout Cocktail

I think me and this Daniel chap from Gin, Not Vodka would get along splendidly, it sounds like he likes a smokey Blood and Sand as much as I do and surmises, " I find that scotch can be easily one of the biggest hurdles for a new cocktailian, so this drink allows the drinker to come to terms with scotch and scotch cocktails in a way that is mellow, fruity and sweet enough to be accessible, but still so complex that it never loses its edge after having them time and time again. "

The Opinionated Alchemist is getting sour on this months theme in a good way. Go check it out. The Maple Rare Breed Sour is all sorts of my favourite things in one glass.

Ladies and Gentlemen, Start your engines! Tristan Stephenson of The Wild Drink Blog took a drink that was money to old school sailors and deconstructed it into a GT Turbo.




A Mountain Of Crushed Ice made me notice one thing... the rum aficionados have some great bottles. as stated "So i want to upgrade a drink and i know what i want to make, i want to mix up the best Cuba Libre or Rum & Coke ever!" The Spiced Sugarcane Rum & Coke is the result.


Speaking of rum. I had the fine pleasure of hanging out with
Rumdood, Matt Robold last week and His entry is the 300$ Mai Tai. He says " I know it might seem a bit crazy to put such expensive rums into a cocktail, but when you consider that the original Mai Tai called specifically for Wray & Nephew 17 Year Old Rum, and that today that rum goes for about $60,000US, you’d have to say that the $300 Mai Tai is a real bargain, right?" I couldn't agree more.


Dr. Bamboo writes us about the Tailspin and says " I pulled the Tailspin from the 1936 edition of the Old Mr. Boston DeLuxe Official Bar-tender's Guide and it looked like a winner: Gin, green Chartreuse, and sweet vermouth in equal proportions all topped off with a dash of orange bitters. I like all those ingredients, so it was the perfect drink to spruce up with some of the spiffier denizens of my liquor cabinet. " The details of the recipe history over the years from the Mr. Boston guide is fun to see.


Drinksnob purposes "Both Benedictine and Chartreuse are what I would call “problem” ingredients. Tasted by themselves they are overwhelming, especially Chartreuse. Not what you want to spring on someone, unawares. I would argue that the Widow’s Kiss is a “money drink” if there ever were one, for wrapping these difficult ingredients into a drink that somehow tastes mostly of spiced honey and the warm, slightly stuffy attic of some archetypal grandmother, comfortable and headachey, with surprises hidden around every corner."

Scomorokh at Science of Drink actually surprised me with a comprehensive history on the bane of many bartenders existences, the Cosmopolitan. There's a reason its money.

The fine folks over at Intelligent Bartender have a whole slew of great recipes and pretty pictures. Gavin states: We've got a few including but not limited to KFC Sazerac, Crown XR Manhattan with JT's Decanter Bitters and Amarena cherries + 4 more."


Jacob Grier brings in the money with his H'ronmeer's Flame. There is nothing wrong with naming a cocktail after a comic reference if you ask me.



Saturday, December 5, 2009

My computer's back and yer gonna be in trouble.... hey na, hey na.......


Official MxMo post:

Monday December 14th, I will be hosting this months roundup, and as a longtime participant, i feel honored. I will have one roundup posted on Monday Dec. 14th and add late additions by the following Wednesday. Please Email submissions to Kevin.Langmack[at]gmail[dot}com with MxMo in the header.

I pitched it to Paul Clarke a bit back after the "When your 401k turns" post and we we're slated to go in November, but my Mac was still out for the count. Sorry the November MxMo didn't happen.

Money Drinks.

So there are a couple of interpretations I have thought about and would like to see.

I feel a "Money" drink is something you can put in front of anyone, regardless of tastes or distastes about the spirits involved. Come up with a drink or a list based on spirits about drinks that would appeal to anyone. example: turning someone onto a Corpse Reviver #2 when they like lemon drops.

For those of us with access to top shelf spirits, Make an upscale twist on a classic. To quote an email from Paul,

"Along with what you mentioned, I'm thinking it could include stuff along the lines of "there are some drinks that really prompt you to break out the good stuff", including ways people upgrade drinks for special occasions -- having old friends over, birthday drinks, etc, for example mixing your regular Sazerac, but breaking out the Red Hook Rye and the Jade Edouard absinthe for a Sazerac capable of breaking the sound barrier." - the only rule to this one is you actually have to make it -

I would also like to hear stories about top notch drinks that people have had from good bartenders and what convinced you to try that first premium drink.

Any other interpretations are valid and have fun. Happy Repeal day