Oh, Snap!

The high in Los Angeles was 99ºF on Monday (or 37ºC, to the rest of the world).  It is hot. Not, “delightful-sip-a-mint-julep-on-the-porch” hot, but, “I’m-going-to-punch-that-kid-in-the-face-for-his-ICEE,” hot.  So…in lieu of a pleasant, refreshing mint julep (or beating children senseless over ice and syrup), I’ve concocted a slightly more intense, yet still refreshing(!) cocktail that tastes oddly more like winter than it does the spring (if only to overcompensate for the summertime heat).  Holla.

Oh, Snap!

Ingredients:

•  1.5 oz  Junipero Gin

•  Fresh ginger root

•  1/4 slice tangerine

•  Naturally sweetened ginger ale (eg. Fever-Tree, Vavo, etc.)

Skin and cut a golf-ball-sized chunk of ginger in half and slice it into 3-4 fine wedges and leave the other unsliced half for later.  Next, add the sliced ginger to a mixing glass and muddle - along with about 0.5 oz of the gin - until you notice the gin becoming opaque. Add ice to the mixing glass and use a zester-grater to grate the remaining ginger half over the muddled ginger/gin slurry.  If a lot of the ginger sticks to the other side of grater, just stick it tip-down into the mixing glass and pour the remainder of the gin over it to rinse the rest in.

Now cut your tangerine quarter in half and squeeze one eighth into the mixing glass and stir (not shake) all the ingredients.  Strain into a low ball glass with fresh ice and top off with ginger ale (note: the larger slices of ginger which you muddled should not get through the strainer, but the zesty little bits definitely should). Garnish with the other tangerine eighth.

Phew.

Don’t worry: a lot of that anal procedural nonsense is in regards to the aesthetics of the drink. I also like the feeling of being able to ‘bite’ into the grated ginger bits that float on top with the ice, which you only get via the grating. That being said, I’m sure you could circumvent a lot of my (probably) unnecessary modus operandi and get just as delicious a mix using your own imagination.  Cheers!

If it’s Old, it’s new to me

Old Potrero 18th Century Spirit

[Sigh]

Few things in this world are as absolute as time, traffic on the 405, and my affinity towards Anchor Distilling.  Aside from my year-long quest to find their Old Foghorn Barley Wine, I’ve made it a point to keep an eye out for the only 2 remaining small-batch spirits produced at the Anchor Distillery which I have not yet tried; namely the Old Potrero 18th Century Spirit and Old Potrero Hotalings.  I recently picked up a bottle of the former at Wally’s “on sale” at about $80, a good 20 dollars more than O.P. 19th Century.  It should be noted, however, that I later saw the same exact thing at the Winehouse - not for sale - for $56…ten less than the 19th Century.

Wally’s = crooks.  Moving on.

Old Potrero 18th Century Spirit is the product of a 100% rye mash that is copper pot-distilled in the same manner as it’s older siblings. What distinguishes this particular spirit from the rest of it’s brethren is the fact that it is aged in toasted - not charred - oak barrels for a total of 2 years and 3 months.*  Interesting to note is the fact that in order to be called a ‘whiskey,’ any grain-based spirit has to be aged for a minimum of 2 years in new charred oak barrels. So because of this one procedural outlier, O.P. 18th Century cannot legally be called a rye…nor a whiskey, hence, “Old Potrero 18th Century Spirit.”  Technicalities.  I consider it a whiskey.

Due to the toasted oak aging, O.P. 18th has a noticeably lighter hue than that of the 19th.  When coupling this with it’s impressive 62.6% abv, I found myself worrying that it would lack in character when compared to it’s older cousins; all heat and no flavor.  I was almost right.

Being a bit of a masochist, I consider the 18th Century to be really special…in that it’s a challenge.  The toasted oak imparts much more delicate, earthy characteristics than the 19th Century which are actually quite pleasant.  The challenge presents itself by cloaking this character behind a 125.2 proof screen of angry bees.  Even when watered down (5:1), the spice and heat is almost overwhelming if you’re not breathing through your mouth simultaneously.  Regardless, the nose is similar to that of the 19th Century: intensely aromatic, with notes of spearmint, turpentine, corriander, and…oh right; bees.

Unfortunately, once your nose has a chance to equilibrate to the aroma, you’re going to have to work equally hard to condition your palate.  A few sips and interesting faces into my first glass began to reveal surprisingly smooth notes of honey and raw maple syrup flowing slowly along the tongue.  While the calescent, arid vapor whipping around the rest of the mouth leaves little room for tasting anything else immediately, the earthy characteristics uncover themselves on the finish; drier and less rounded than that of the 19th Century with familiar notes of leather and tobacco, but complimented by some brighter, spicier accents of radish and white pepper.

Despite the language I may have used, I don’t want anyone to get the impression that this is somehow a ‘bad’ whiskey.  As I said before, it is a challenge; not for the faint-hearted.  I’d recommend anyone feeling adventurous to try it if/when they get the chance, if only for the experience. I will certainly be keeping a bottle stocked with me when available…for those special occassions (and not necessarily when I’ll need to be alert afterward).  Cheers!  ($56/0.75L**)

* O.P. 19 = 3 years, charred; O.P. Hoatlings = 11 years, charred.

** ($80 on sale @ Wally’s)

Holden, would you taste this for me, please?

 (rī)¹ Whiskey

Even though I am ashamed to admit it, I’m sure that the labeling had something to do with my interest in this recent release by Beam Global Spirits.  Aside from the immediate tickling of my geek-tooth, I was rather skeptical of this one; Latin phonetics? parenthesis? superscripts?  Global says that their label is “simple,” but I don’t have to consult a marketing handbook to determine that it’s almost entirely for the image (albeit a very aesthetically pleasing one) that will make it stand out in the hip bars; beckoning to any unsuspecting consumer.

I’m so judgmental.

Lucky for all the hip, non-privvy rye drinkers out there, this whiskey has considerably more to it than a spiffy label.  After trying it for the first time on a whim at Crane’s Tavern in Hollywood (a surprisingly fine whiskey selection in the back room), the experience convinced me to buy a bottle of my own to savor (ie. when I wasn’t in the least appealing part of LA ever invented…kind of makes me partial to hating most things, even if I would otherwise like them…read above paragraph).

Neat: Intense spice and pepper from the rye on the nose with hints of boysenberry and salted peanuts.  On the palate, (rī)¹ is equally aggressive, aromatic and spicy; dried apricot and charred oak which rounds off to a much more buttery texture that is accompanied by lingering tones of brown sugar, cinnamon and caramel.

Supposedly this whiskey makes for a great ‘new’ classic Manhattan cocktail.  Now, while I don’t believe that  (rī)¹ has ‘reinvented’ rye whiskey as many of the adverts tend to say, I will admit that it adds a new twist to what classic ryes on the market have to offer, and I’m never one to complain about adding a little variety wherever it may be found.  (Edit - 02/17/09 - makes a damn fine Sazerac).  (~ $40-50/0.75L)

Charbay Hop-Flavored Whiskey (2nd Release)

In recent weeks, the Karakasevic distillers in Napa Valley have gained almost as much of my admiration for their talent and experimental endeavors to make quality, unique, and always delicious small batch liquors as has Fritz Maytag of Anchor Distillery.  As what could be considered a “special project,” Charbay’s Hop Flavored Whiskey was a result of distilling 20,000 gallons of actual, bottle-ready pilsner beer, as opposed to a sour mash, or “distillers beer” (the non-carbonated, unprocessed and heterogeneous result of the first typical fermentation step in whiskey).  One copper pot still, extra hops (hence the “Hop Flavored” on the bottle) and 25 days of vigilant observation later, they wound up with 1000 gallons - or 20 barrels - of a markedly novel spirit.  David Schneiderman* of SWS was generous enough to let me try a bit of their new second release - the 3rd to 7th barrel - of what is now my favorite (and somewhat remorseful, at $325 PER) bottle of American whiskey.

Neat:  Bright, spicy and floral bouquet on the nose, reminiscent of aged brandy, which is almost misleading until the first sip.  Sweet, smooth and delicate texture, with the hops and maltiness obvious, yet not at all overpowering.  A good thing, as it leaves plenty of room to savor the bread, honey and toasted pear that completely embrace the palate and linger long after the first sip.  David will disagree with me that there is a noticeable aftertaste of roasted coffee beans that linger (perhaps it is the hops?), but regardless…the overall effect remains the same.

This release is fantastic, and while it’s not exactly within my PERSONAL budget, I’m extremely glad to have tried and known it and will be eagerly awaiting the 3rd release (please find me out of grad school with a real income by then…oy).   ($325/0.75L)

(First Frisco, then Colorado, now NorCal again…one must wonder what Tennessee thinks of all this).

*Special thanks to the Schneidermans for the lovely hospitality, and to David in particular for the photos!

I think your name tag…said Gen-nay

Due to their unique and deviant taste from the more popular English dry gins, there are exceedingly few mixed drinks made from its older cousins, the genevers.  Aside from a random and relatively unspectacular old fashioned, I haven’t seen nor tried another cocktail using a Genever, so I decided to contribute something original to the mix, so to speak.

The Debra

2 oz. jonge genever gin (I used Genevieve)

1/4 fresh orange

1/4 tsp. honey

splash apricot puree/fresh juice (not from concentrate)

To a small shaker or mixing glass with NO ice, add the gin and a dollop of honey; swirl slightly, and add the ice.  Squeeze as much juice from the orange slice in as possible, followed by the splash of apricot juice/puree and shake vigorously.  Strain into a martini glass and serve with an organge twist as a garnish.

greetings!!! drink these.

Old Potrero (19th Century) Straight Rye Whiskey

I can’t say more good things about Fritz Maytag’s soiree (which has now become a deep rooting) into the spirit industry.  After mentioning his Genevieve gin in my last tasting post, his “Old Potrero” 19th century rye (named for the street the anchor distillery resides on) was next on my list of musts.  You all know it: I have a whiskey tooth.

In his 19th century rye - a young whiskey, aged 3 years in charred, new-oak casks - Maytag mentions his desire to ‘recreate’ the ryes of  the frontier by using purely 100% rye in the mash bill, and while I can’t knock the man’s commitment, I’m still debating with myself as to whether or not this is really how whiskey tasted back in the day.  Regardless of whether he accomplished this or not, it’s certainly unique.

As a warning: the flavors in Old Potrero are intense and could easily overwhelm each other.  After trying it a few times I personally found that a few drops of water or a cube or two of ice help disperse the notes evenly enough to appreciate them all.

The heat of the rye is immediate on the nose and backed by a strong, sweet and aromatic scent reminiscent of toluene and peppermint and actually reminded me of the Genever (I can imagine that they use the same rye in the mash bill as they do with the Genevieve, as well as the same copper pot still).  The sweetness permeates through the bite of the rye on the palate, but soon rounds out into smooth, earthy tones of cigar, wet leather and pepper.  White pepper and muscat grapes linger on in the finish, rounding out a truly unique whiskey.  When you sip this, just imagine yourself in the center of a father’s Victorian study: cracked leather and mahogany furniture; old books with worn lining; all sparsely illuminated by a desk lamp and crackling fire. That’s the image I got, at least…and for the record: I don’t expect this whiskey to illicit vivid associated images for everyone; just thought I should share, since it was a first for me. Stop looking at me funny.  ($50-60/0.75L)

Four Roses Bourbon (Single Barrel)

I had heard good things about four roses on numerous unaffiliated blogs, so after finding it in stock at my new favorite haunt (…for spirits! Irony!) I naturally picked up a bottle of their single barrel, 100 proof bourbon and brought it to the Schneiderman’s for a tasting.  New favorite bourbon: found. …for now.

The nose is ripe with fruit; weighty and warm with hints of citrus and molasses.  Smooth and velvety on the palate with tones of stone fruit rounded out by a very mellow bite of iodine that dissipates into lingering herbaceous and peachy undertones.  A medium-bodied, very well balanced (and affordable!) bourbon!  ($36/0.75L)

That’s all for now.  Stay tuned for a new ‘martini’ recipe for the Genevieve!

i have a’seven friends!

do it for you. do it for your country. do it for the world. …but at the very least: do it for neil patrick harris. <3

quickly, now….

if you’re an american who is still undecided towards or opposed to obama….you’re definately in the minority, overall.

see?

this guy gets it…whoever he is.

fear

it’s all that’s left for mccain to conjure up the votes he needs to win the swing states: call obama dangerous. suggest he’s a terrorst; use outdated and since-disproved rumors to support these claims you can’t admit to on television but can be heard clearly as mimiced by ‘your friends,’ interviewed after a Palin speech in ohio:

outrageous. not only has mccain emboldened the racist, ignorant masses to come out of the woodwork and into a public forum, but by doing so he’s ALREADY setting public thought and social progress back by half a century. THIS is his campaign strategy? watching the videos of these ’supporters,’ i feel like i’m watching a white supremacist convention. no, i’m not trying to sound dramatic.

don’t be fooled that this is just another wacky, ill-fated ploy by the GOP to win one election, either. repercussions from this nasty fire the mccain camp has been stoking will persist. imagine if obama does win for a moment…what happens to all that anger and distrust in the supporters he’s wriling up now? chances are, some of them will look past the policies and logistics (as they must, now) and resort to physical violence. while i want barack to win, i worry that his entire term will be fraught with assassination attempts and that america itself will remain even further divided due to the ugliness this election has seen awake; a side effect of the desperate, petty, enormously irresponsible, pathetic, and dangerous campaign the republicans have been fronting.

i am beyond livid for so many reasons. i knew that the republicans had always been able to shamelessly draw on more support by tapping into pool of ignorant, uninformed voters; that’s always upset me. but propagating, feeding off of and allowing ignorant and racist propaganda to fly during a presidential election is more than vile. i’m quite sure we’re seeing history; both being made and relived - and it scares the shit out of me.

connoisseur’ing

Hello world!!

While my attempts to keep this blog coherent, up-to-date, and interesting are piss-poor at best (the audience zooms out to see me lecturing to an enormous wall in the middle of a war-torn and abandoned desert town), I’ve decided that I might as well put in some themed installations. this week: booze!

Two particular spirits I want to review today; each of them amazing, and therefore each deserving of a paragraph at least, so here we go:

#1 Stranahan’s Colorado Whiskey

I had the privilege of sampling this for the very first time free of charge, compliments of Benjamin Katz (not the animated psychiatrist) almost half a year ago. I have not since been able to find a pinch of it anywhere else, despite actively searching for it at every outing…every twist and turn. (How’s “whiskey Dick Tracy” for a before and after puzzle on wheel of fortune?).

Luckily, my newest favorite downtown haunt had it (it should be noted that it also has - approximately - every bourbon and whiskey I’d have accidentally stumbled upon during my earthly existence) and I jumped for joy when I saw it on their shelves.  (Those who know me well enough immediately recognize that I would and did - in fact - jump with the giddy excitement of a little schoolboy…arms all tight to my chest, all shakin’ both fists).  Here’s what I experienced and what you should look forward to upon taking a sip of this - the best (essentially because it is the only) Colorado-made whiskey:

Richer and slightly more viscous than most rye, Stranahan’s hits the nose immediately with vanilla, cigars and barley (its mashbill is 100% malted barley, supplied by Colorado’s own Flying Dog Brewery).  Extremely characteristic on the palate; close to being a cordial, with hints of orange, chocolate but with an almost overwhelming overtone of coffee in the finish, which lingers long afterward. ($60/0.75L)

If watered down, the barley and roasted coffee flavor is brought entirely to the forefront; sipping almost like a scotch.

#2 Anchor Steam Genevieve (Geneva) Gin

The first time I read about this I was surprised for 2 reasons: a) “Anchor makes liquor!?” and b) the website specifically states, “not for martinis!” as it was specifically made to the specifications of ye olde tymes…which can also be read as, “I’m not privvy to the history of gin yet.”  If ONLY my AP American history class had a supplemental “Spirits of Colonial America” section to every chapter.

In any case: you have peaked my curiosity, Anchor. sold.

I got my first (and only sample, so far) at the much-anticipated Father’s Office in Culver city (Bikeable!!!).  I had it on the rocks, which along with being shaken over ice and served up was suggested on their website.  I can now attest that it is certainly NOT the gin for a martini or mixer.

Even during the pour, the gin picked up a slightly tinted, yellow opaqueness to it.  Not necessarily cloudy, but certainly not clear like any other distilled gin would have been.  Remember, this was being POURED, not shaken. the nose was almost like that of grappa, which is not surprising, as the mash of herbs, barley and juniper in geneva are initially fermented in oak casks in a similar fashion to the grape and fruit resins from wine.  The taste itself is a bit harder to characterize.  Much earthier and less acidic than any Old Tom’s or Plymouth; neither the barley NOR the juniper come to the foreground to take control; very much an amalgam of both gin, whiskey and a crisp ale or heavy lager, where honey, pine nuts and a light dusting of pear, juniper and cassis round out the malty body.  This is - without a doubt - my current favorite of ANY sipping spirit.  Perfect to whet the appetite or as a digestif, as the harsh citrusy overtones of normal gins are almost nulled completely. ($31/0.75L)

Unfortuantely, it’s been incredibly hard to come by 2/3 of these products (Stranahan’s has only just started shipping outside of Colorado within the last year and Genevieve are only made in very small batches, so is quite rare - though luckily not that pricey - even in it’s home town of San Francisco).  I’m going to be going to K&L in Hollywood this weekend as they advertise themselves as carrying everything I mention here.   This will be the first and most expensive booze run I’ve made since senior year of college.

Please don’t quote me on that.