So nice, what they do together in your mouth

Been doing the waking-up-early-for-work thing quite a bit lately; and it's really been cutting into my drinking time. My increased climbing schedule puts a damper on things too. Frig. To clarify: knowing that I need to wake up early the next day or that I've stayed at the climbing gym 'til 10pm puts a damper on my enthusiasm for putting back a few on a random night.

That said, I still indulge in the old favorites and some new niceties -- of the beer persuasion -- on occasion. And, well, I haven't forgotten how to mix up a good drink.. it's just that I do it a lot less often then I used to.

In any case, I got to flex my, um, mixology muscles for a few friends at a zucchini-and-basil-themed dinner last weekend. So, may I present to you, so easy, so nice, the Basil Caipirinha:

Muddle 6 lime quarters with 4t table sugar and ~3t julienne'd basil leaves. Add 2 dashes of orange bitters and 4 to 6oz of cachaça or a superlight rum; shake vigorously over ice. And voila!

Makes two drinks! (And as such, make sure that each glass has 3 lime quarters, equal amounts of both ice and basil pieces.) Garnish with a long piece of sugarcane, if you got it. With the strong lime flavor and gratuitous rum use, the drink is vaguely "tropical" and therefore "summery".. but, really, make it any time you, ah, feel it.

~~

And while I'm in the tippling mood, let me divulge another one of my favorites.. The Last Word. It's as-easy or easier to make as the previous cocktail: equal parts gin, lime juice, Maraschino liqueur, and green Chartreuse; shake over ice and strain into some sort of glass -- like the venerable martini or old-fashioned glasses. If I'm indulging at home (vs. a friend's place), I'll pour this delicious concoction into a pair of perfectly-proportioned cordial glasses.

If you're wondering about how much of each liquor to use, give 1oz of each a go; but if you're really thirsty or wanting to make 2 cute little drinks, just put a shot -- in the US, this means 1.5oz -- of each into the mix.

The result is something both herbally and sweet/sour.. in the best possible liquid incantations of those words. I'm not sure what alchemy goes into shaking three liquors -- that are strongly and uniquely flavored on their own -- with a bit of lime juice to make something so tangy and delicious.

What I'm saying is that even if you don't like any of the four ingredients on their own, you gotta try what they do together in your, um, mouth. Hmm.. ignore that last sentence if it reminds you of the text on the back of a DVD case you would find *behind* the curtains at your local video store. Otherwise, drink on!

Treasure blown in by the Country Breeze

As a general rule, I love beer. And I'm a big fan of cocktails.

Ignoring the range of options within those large categories for a moment, I've vacillated between the two ever since I started drinking "regularly" in my mid-20's (before that, I was something of a teetotaler.. of the non-preachy kind, of course). ;)

And so, for the past couple of months, I've definitely found myself in the beer-loving camp, having a single 12oz or 22oz bottle, say, a couple times a week with dinner or shortly thereafter. Think: Red Rocket Ale from Bear Republic Brewing or Old Rasputin Russian Imperial Stout from North Coast Brewing. Think: delish (if you think in words so fey; haha).

But recently, I've had the excuse to break out the ol' cocktail shakers (which, as it so happens, spent their previous lives as Bubbies Sauerkraut jars before finding themselves as implements of my home bar shaketastic effervesce). And while I mostly stuck to some old favorites, like The Aviation -- with an exceedingly *light* touch of crème de violette -- and the Vesper (certainly, monsieur), I threw a few new ones in the mix, so to speak. My guests were game.

The surprise winner -- and it "wins", insofar that it will make regular appearances in my cocktail lineup from here-on-out -- of this informal contest-that-wasn't-really-a-contest was a simple, sweet delight called the Country Breeze, a lovely mix of apple juice, gin, and crème de cassis:

2 1/2 oz. Apple Juice
1 3/4 oz. Gin (works well with a London Dry)
1/2 oz. Creme de Cassis (French, all the way!)

Play with the ingredients a bit, but the ratio above made a lovely nightcap. Crank up the gin if you want something with more bite; or let the apple juice flow more freely if you'd like something lighter in body. No matter how you make it, pour over ice and and add garnish of sliced apples and/or blackberries, if available.

(Liquid) treasures abound; there is always something new to learn! Salud!

Sparks, I hardly knew ye

Consider this your (semi-)advanced warning..

It's time to stock up.

When Miller Brewing bought Sparks from McKenzie River Corp. back in 2006, you knew that it was only a matter of time before the formula was changed. Cost reduction is king in any economic environment (a non-planned one, anyway), and when established products are brought into the fold of another corporation (especially a larger one), they must be transmuted to use a common ingredient set, which is presumably already being bought in bulk-bulk-bulk. Or, you could imagine formulas being tweaked based on "market research".. but, again, any formula change is most likely a matter of making an established (but, presumably, beloved) product cheaper to manufacture..

And I'm all about doing things more efficiently! Waste not, want not, and all that. However, the product usually suffers because the philosophical essence of the original is usually lost in the journey from acquisition down towards the bottom line.

But I've digressed a bit..

Um, yeah: stock up on yer Sparks! You see, MillerCoors is reformulating it en-totál due to massive legal headaches all across the country. Huh? Not the type of headache you associate with Sparks? Well, about 30 US State Attorney Generals have sued MillerCoors over the past couple of years to, basically, take Sparks off the market. Yeah, so the change is not exactly due to cost-savings -- sorry about that earlier discussion/digression; how did I get started on that?

In any case, the states have argued that Sparks is an "alcopop" that targets underage youth in its marketing.. and, besides, mixing your uppers and downers in a given night is a bad idea. humph. I don't agree on either of those points; if anything -- *anything* -- I would sue based on the taste alone. And I'd make Smirnoff Ice a defendant as well, while we're at it. haha.

Well, the upshot is that you'll still find "Sparks" on the shelves; however, as I alluded to before, it will be reborn in a much different incarnation. Packaging too?; I don't know. The Washington Business Journal reports that MillerCoors will "voluntarily reformulate its Sparks beverage to remove caffeine, taurine, guarana and ginseng from the product."

What? That makes no sense. How is this new product -- Sparks in name only -- still going to be the somehow-charming, jacked-up hangover machine we're all grown to, um, tolerate? In any case, read the details here:

Maryland part of deal with MillerCoors to reformulate Sparks
by Rich Rovito @ the Washington Business Journal

Again, I was never a huge fan of any of the varieties of Sparks ("blue", "black", or the original "orange"), but I do appreciate that there is a time for such indulgence and, therefore, a place on the shelf, so to speak. And perhaps my brain and liver are celebrating this news -- that is, the news of Sparks' demise, and, consequently, the news that I will never be able to succumb to its temptation ever again -- but my heart is a little sad..

So, is seems, my only option is to to drown this sorrow in a vat of Redbull and vodka.. which, you know.. doesn't sound so bad. Salud!

We'll make it happen in the 'Loin

You know, I'm usually pretty wary of lists trying to tell you about the "best food and drinks" in any city, or the best of anything, really.. and especially if it's a city of any significant size or density. Like San Francisco. But the folks over at chow.com have recently -- well, recently, when I first noted the article a month and a half ago -- offered up such a list for our fair city.

At least they acknowledge that the act of compiling such a list is "a bold statement"; and so by qualifying it as such, I feel better about the whole endeavor. haha. So, check it:

Grit and Grub in SF's Tenderloin
http://www.chow.com/stories/11247

And you know what? Part of the reason that this article caught my interest (and why I can't refute too much of its contents) is that I can't really say much about the Tenderloin; I just don't have intimate knowledge of the neighborhood. I mean, over my years here in San Francisco, I've really just fluttered through those roughshod downtown streets for the occasional drink, the occasional show, or the occasional meal; I've really only concentrated my (social) affections, for better or worse (but mostly for the better), on The Mission, SOMA, The Lower Haight, and, more recently, on Hayes Valley, Divis Corridor, and parts of Civic Center.

In any case, I keep *meaning* to explore the Tenderloin a bit more (I think I say that about a lot of spots about town), but in the weeks since this article was published, I still haven't visited any of the places on the list.. and these are places that I actually *want* to check out, like Turtle Tower Restaurant (for the pho ga, natch) and Fish & Farm (maybe just for the delicious-looking/sounding desserts and cocktails). What's up with gittin'er done?

Let me just say that the next person to suggest that we do something -- at least of a non-sexual and/or non-drug nature, other traditional vices of the area (although there is a time a place for, um, most things; haha) -- in the Tenderloin, well, we'll make it happen (it takes two to tango, kid). No questions asked.

'Loin, activate!

All things licorice, and drink-worthy

I'm out of vodka!
Repeat: I'm out of vodka!

And this happens just when I bought some deliciously-red-colored Bloody Mary mix yesterday (I know, I know -- I should make my own "mix" from scratch, but I couldn't resist this "natural" version, in a bottle so shapely). Yeah, so now what am I gonna do wit'it?

Well, first, I should, um, clarify the situation.. I've started off with a bit of hyperbole (for dramatic effect). Alas! Alack! Whew?! ;)

Where was I? For sure.. before everyone gets all up in a tizzy, I *should* add that the realdeal is that I don't have any more *unflavored* vodka in the house. You see, the other day I applied my last half-liter of clear niceness to a(nother) noble infusion experiment.. so let me ask you:

Do you like the aroma, the slickness, or, dare I say, the *stimulation* of whole star anise?

I do. Yikes!

Hmm.. although, I don't have any particular mixed drink in mind for the licorice elixir (which will be ready, I'm thinking, by the weekend). But I think it might be tasty to have, simply: over rocks. How can I be so sure (of future enjoyment)? Let me count the ways:

1. While not my usual "go to" drink, I *do* have a fondness for a nice lowball glass of decent vodka over ice when I'm in the right mood and/or company.

2. I like me some anise flavor in general; in fact, one of my top choices for cocktails-made-at-home right now: Redbull and absinthe (6 parts of the former to 1 part of the latter, over lots of ice).

Two reasons are enough for me! Bring on the drink! haha.

Ah, speaking of absinthe - it would have been more timely to mention this a few weeks ago - but that purveyor-of-cool-events (delivered right to your inbox, natch), Flavorpill, recently put up a nice mini-site dedicated to the Green Fairy (as absinthe may be more poetically known); check it here. There, you'll find an abbreviated history of how this particular liquor came to be such a seductress, along with a couple of fancy cocktail recipes -- including their "Summer 2008 Signature Cocktail", the Flavorpill Orange Fresh.

In any case, as I sorta hinted at, I meant to post this Flavorpill+absinthe business a few weeks ago because those guys were sponsoring a few parties earlier this month with free Orange Fresh tastings at madhip places like Santos Party House in NYC and Mezzanine in SF; and, from what I hear, there was some maddancy music to be had too. But, c'est la vie. If you didn't know, now you know..

And knowing is half the battle (video). So get yourself a bottle and start makin' up for lost time! ;)

~~~~~~~~~~~

Oh, and if you have any good ideas for my anise-infused vodka, let me know!

Sparks occasions, few and far between

Wow.

I had a few friends in town a few weekends ago and, among many other things (some mundane, some decadent), I remember a brief conversation about the "black" Sparks, specifically, and how it compared to the other two varieties - the original "orange" and the diet "blue". In short, my friends were of the opinion that the black Sparks tasted the best of the lot, a designation that, in this case, is not only relative, but, really, not saying much. haha. At the time, I had never tried anything but the OG (i.e. orange), so I didn't have much to add besides, um, sparking the topic to begin with and asking some clarifying follow-up (not to mention some reminiscing about other past Sparks experiences).

Wait.. have you ever tried Sparks? Do you know what I'm talking about?

If not, Sparks was one of the first self-contained caffeinated alcohol beverages that broke though to mass market.. or, at least, to cult status. Wikipedia says a bit more here.

On a pure taste level, I am totally *not* a fan. haha. That said, I *am* a fan of uppers when I'm wanting to maintain a full night of rockin' out, and enjoy the theoretical underpinnings of doing so.. further, I'm glad somebody went out and took the essence of "Red Bull and vodka" - that's really the OG of this whole (legal) scene - and put it in a gaudy, and convenient-for-on-the-go, aluminum package. I just wish they didn't make it taste like s***. haha.

In any case, such nights are few and far between, but I've certainly had a few fueled by Sparks (especially when the aforementioned friends are in town).. I remember one distinctly where I was up for two days straight because I couldn't fall asleep, given the levels of caffeine consumed.. all.. night.. long. Yeah, that sort of thing can be good or bad, depending on who else is along for the ride, and your capacity for latelatelate night silliness; you take your chances. ;)

My most recent experience with the stuff was fairly recent, this past Thursday, in fact, before the Ghostland Observatory concert at Mezzanine. You see, I was a little bit early for meeting a friend out in front of the venue - I was the man with the tickets-in-hand - and decided to step into one of them lovely all-night convenience stores on 6th St. for some liquid refreshment to help me pass the time. I surveyed the refrigerated scene and, ultimately, I couldn't say no to the black battery pack that is "Sparks Plus", at 7% alcohol and "more caffeine".

I could use a little more pep, I said to myself.

And you know what?; it *was* better than the orange Sparks.. and still, it sucked. haha. I mean, I'm sure I'll indulge again in the future - I never say never - but it just tastes so artificial and sickly-sweet. I'd rather make my own vodka/gin mix with Red Bull, Amp or Vitamin Energy filling out a glass over ice; I'm a much bigger fan of those flavors. And that's not even getting to the already-opened-and-done-been-indulged-in bottle of Kubler absinthe I've got sitting in my "special" liquor cabinet; that's a whole 'nother experience right there..

Or, I don't know.. maybe next time I'm looking for that certain sort of hyped-up buzz, I'll try some "Cocaine" instead. You guys have any experience in that?

What doesn't happen when you're drunk?

File this under "que será será":

Drunk Russian sleeps off knifing
by BBC News
Published: April 17th, 2008

So, some guy does some drinking with one of his coworkers "at the office"; that is, they are drinking *at* their workplace (but after work). They apparently have an argument over the course of the night and one of them stabs the other in the back with a 6" blade..

But the guy who was stabbed passes out drunk at some point - before or after the wound: who knows? - and wakes up in the morning, takes the bus home, eats some колбасы, and crashes for another few hours before his wife wakes him up.. because the knife is STILL IN HIS BACK (and he doesn't even know it)!

Wow.

The amazing part is not that he's still alive - no real damage was done - but that he basically blows the whole thing off. He quote at the end is awesome, not a care in the world:

"We were drinking and what doesn't happen when you're drunk?"

Man, where does this guy party? Although.. now that I think about it, I'm up for a lot of things, but I'm not really up for being stabbed - in general, but definitely not when I'm out and about, tossing back a few. But, to each their own, I guess. haha.

I'm a thirsty boy, you know?

You ever looking for a smooth-as-silk (and hot) kick-in-the-pants? Well, I can help you out (more than ever before) because, as of this past weekend, I've upgraded the coffee-making possibilities at my apartment. And my stable of caffeine-deprived Rodys have never been happier (or more polka-dotted, or delightfully puffy).

You see, a friend just returned from some fun in Milan and was kind enough - so kind; she's awesome! - to bring back a totally sweet stainless steel moka pot for me. It's straight-up Italian shizz, so shiny and in a shape so-lovely. Word.

And while I've used a couple of these gurgling devices over the past year or two at friends' places, this is *my* first - I hear you always remember your first - and I'm looking forward to giving it a go soon; this weekend.. at the latest, I swear. Yes, in fact, the gift included some fine coffee - the funkystuff is ORO, yo - so I'm good to go (and go and go). Still, I'd like to get my own coffee grinder in the not-too-distant future because the local beans here in the Bay Area are tops - or so that's the word on the street. ;)

Speaking of tasty drinks, I ordered up - and promptly downed - one of the best cocktails I've had in a long time this past Saturday, courtesy of Huckleberry Bar in Brooklyn. It was called a "Francois Hannibal d'Estrees" and was made with all manner of herbal infusions (alcohol-based, natch): Boodles Gin, Carpano Antica Formula, Yellow Chartreuse, and Lillet (Blanc?).

Yeah, it's quite an ingredient list, but somehow everything came together, and it was a good way to start the, um, inebriated part of the evening - at 11:30pm or so (hey, I only rolled into town at like 9:30pm and we were going until the latelate).

One (mean) drink, and dancing soon followed; I mean, disco-y beats were being played for Chrissake!.. real disco, even (and without a hint of irony)! What you gonna do in a situation like that? Oh, and if you don't immediately see the space for dancing, you can make space; Huckleberry Bar seems good like that.

By the way, the Francois Hannibal d'Estrees is just the tip of the iceberg with respect to the tasty cocktail selection at this place.. they've got an incredibly well-stocked bar, with madselect whiskeys and tequilas and more. In addition, the food menu looks pretty awesome; I'd go back just to try a few things off that, actually.. but, still, I'm not gonna say no to *something* to drink with the meal if I do end up back there again. I'm a thirsty boy, you know?

Less and less Prohibition

Ahh.. I heard about it last week, but forgot in the hubbub of the past couple of days (i.e. guest in town, final for Russian class, etc.). The Drink Blog at 7x7 reminded me today that December 5th was the 74th anniversary of the repeal of Prohibition here in the US. And given that the weekend is just about upon us, remember that a brief toast in appreciation of our ability to imbibe (at all) is in order. (And then put it out of your mind and just do your, um, weekend thang.)

Out of coincidence, 2007 - and just recently, at that - was the year that saw the repeal of another archaic liquor law; this one was surrounding La Fée Verte. You see, absinthe, that anise flavored liqueur of ill-repute, is back for sale in the US (legally); and, if you want to actually distill it here, you can do that too (after A LOT of paperwork, I imagine). In fact, St. George Spirits distillery in Alameda is making their own version (after years of under-the-radar experimentation). Check the full details at the NYTimes:

A Liquor of Legend Makes a Comeback
By Pete Wells
Published: December 5, 2007

While I did have some Eastern European-based absinthe drinking fantasy when I was in college - it seemed like the epitome of subversive sophistication! - it doesn't exactly have the same appeal for me now that I've done a little traveling and drinking and all that. How jaded of me, I know. haha. That said, if a bottle of good-quality stuff came my way, I will not say no; and a cafe in Budapest will not be required for me to enjoy it. A nice place in NYC with friends would do. Or, Alameda.

There is a new martini in town

So it's come to this.

There is an ebb and flow to everything in life.. and your choice of drinks, alcoholic or otherwise, is not excepted from this maxim of existence. Per my posts the past couple of months, you know I'm a big fan of well-crafted beer (especially those from the US). And, I still am. However, I've been partaking of more cocktails (and the occasional shot) lately; and the base of choice, um, spiritually speaking, has been gin.

Eric Asimov, chief wine critic of the NYTimes, has mentioned that "gin is more of a thinking person’s spirit (at least, versus vodka)." And I tend to agree (but that's probably just because the taste of most gins agree with me). In this way (and beyond his fame from wine), he's done his fair share of tastings in all manner of libations, including an 80 martini lunch a few months ago; a few of his highly-gustative friends helped with the endeavor.

While I've not reached his level of commitment, I have been reacquainting myself with the venerable martini; in fact, two came my way last night, one with a twist (at Elixir) and one with a plastic spike of olives (at Skylark). I prefer the latter.. so much so that I bought some nice (and organic) green olives this morning to be able to make my own version at home. But I haven't stopped there; I have a few other goodies as well..

Just recently, an interesting martini recipe caught my eye on Chow (though, ultimately, the recipe comes from the James Bond Casino Royale movie). Most simply provide a starting point for the ratios of gin to vermouth to water, but this one goes beyond - without totally destroying the essence of the drink (ex. appletini's ain't martinis).

So, may I present to you The Vesper:

INGREDIENTS

* 3 ounces Gordon's gin
* 1 ounce vodka
* 1/2 ounce Kina Lillet
* Green olives or twist of lemon peel

INSTRUCTIONS

1. Shake the gin, vodka, and Lillet with ice; then strain into a chilled cocktail glass. Garnish with green olives or lemon peel.

It seems easy enough, but there is a problem with the ingredient list: you actually can't buy Kina Lillet anymore; it is a discontinued styling from the Lillet family of apéritif wines. So, you have to substitute Lillet Blanc instead; some would even say to add a few drops of bitters to more closely approximate the original Kina recipe. And if you haven't made a martini before - or have, but haven't thought that much about the process - note that you can widely vary the taste of the final drink by adjusting the size of your ice cubes OR the time that you are shaking all the ingredients together. You see, the shake with ice not only chills the drink, but it also imparts a component of water to "mellow" some of the alcoholic bite; the longer you shake or the smaller the ice, the more water ends up in the final product. Ultimately, it's personal taste on how much you'd like to add.

It's little things like this that make such a simple cocktail a difficult one to master. In any case, I'll let you know how my home experiments go.. with olives, of course. But if you want a twist of lemon or orange, we can make that happen as well. Again, I got all the goodies. And beyond olives, twists and Lillet, I've picked up some delicious new - new to the US, anyway - tonic water from Fever Tree and some spicy ginger beer. I think my gin and tonic (or gin and ginger) - and, therefore, my taste buds - never had it so good.

As for my (large-ish) stash of beer in the fridge (and in my cabinets), don't worry.. they will not go to waste. OHH NO! Regardless of my current hard-stuff leanings, sometimes you just want a beer. Plus I have thirsty friends (thirsty for beer, that is); and who am I to say no to a drinking sesh with them? haha.

ps. Martini's also make me a better dancer; who knew? ;)