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It’s Whiskey It may seem like a broad category with all of the different styles made throughout the world, but once you understand the basic steps of production, whiskey isn’t so hard to understand. In fact, knowing even a little about how it’s made or where it comes from should help you recognize the different characteristics that transform its flavor and what you should expect when trying different styles.
Before prohibition, when a customer asked for “rye”, everyone knew what to pour. Today, many Americans would mistake this for a piece of bread. It’s no wonder there is confusion—whiskey has many different names. Whether you drink rye, bourbon or Scotch, Irish versus Canadian, blended or single-malt—all whiskey is basically the same product. But I would incite feverish debate (if not downright war) to foolishly claim they all taste the same. Subtle differences in the grain used, the barrel aging, the
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It’s getting cooler now with October behind us, and once we set our clocks back, darkness will descend before the cocktail hour. For many, that’s a sign that winter is coming, and with the inevitable onset of cold weather and blanketing snowfall, nothing warms the heart more than snuggling up to a blazing fireplace sipping rich, dark spirits. Well, at least for me, enjoying the flavors of rye whiskey, brandy and sweet vermouth seems to be an experience that fits better with the colder, darker months of the year.
For our Drink Of The Week, we set our sights on the classics again, turning our clocks all the way back to the 1880s. Imagine yourself in the days of Jerry Thomas, Saratoga Springs, New York, enjoying the spas—or more likely—the horses, the gambling, the cocktails. By then, the cocktail had established a firm grasp on social culture and the
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Building the Sazerac
Next week marks the beginning of Tales of the Cocktail, an annual event held in New Orleans to celebrate our truly American invention. But it’s more than that. Tales has become something of a Mecca to cocktail enthusiasts and professionals from all over the world. With so many sponsored events and educational sessions throughout the week, attendees have the opportunity to learn from the experts and discover new products and techniques. In addition to hosting Tales of the Cocktail, New Orleans enjoys a deep tradition of mixology and has been host to the creation of many classic cocktail favorites. Perhaps the one most identified with the city is our Drink of the Week, the Sazerac.
A cocktail was at one time a narrow class of beverages following a very specific formula: spirits, sugar, water and bitters. Today, the word is associated with any mixed
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Kimberly and I have a new favorite location for great food and even better cocktails, but it requires a little planning to get there from St. Paul. That’s because this destination is all the way over the Rocky Mountains in Portland, Oregon. The object of our affection is Clyde Common, a Downtown/Pearl District hot spot that is helping to define the cocktail revolution.
Before I jump right into the cocktails, it’s important to mention that first and foremost, Clyde Common is a restaurant. The decor has a basic, modern look that reminds me of a warehouse. The stenciled labels on the wall identify the “KITCHEN” or the “BAR” with a somewhat industrial look that is softened by wooden tables and candles glowing from every corner.
We were seated in front of the open kitchen at a huge table that seats perhaps 20 guests. This “common” seating arrangement was interesting,
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This past week I wrote about the Whiskey Sour, a classic recipe that, if prepared properly, exhibits a lusciously smooth mouth-feel and a wonderful foamy head—not to mention an important balance of sweet and sour. There is another style of cocktail that is very close to the same drink, but it employs a slightly different method of preparation. The Whiskey Smash is essentially a Whiskey Sour when it comes to the primary ingredients, but because of how they are used, the result is a slightly different animal.
I think it’s worth trying this drink even if you are happy with the Whiskey Sour. For one thing, it skips the egg white in favor of a different flavor profile that emphasizes the essential oils in the lemon peel. This version also includes spearmint which adds another dimension to the drink. If nothing else, making a Smash instead of a Sour
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Prohibition was enacted in 1919 but didn’t go into effect until January of 1920. The thirteen years that followed should have hurt the popularity of cocktails, but limited availability and the constant reminder of illegality did more to promote them! The taboo of drinking made it that much more exciting, and while the social aspect was kept out of the public eye in America—limited to secret back-room speakeasies—most of the innovation and creativity was naturally taking place outside of the United States. Our Drink of the Week is one example of such a creation.
It was a well-known fact that some people in America were simply ignoring the law. So, in 1923 a contest was held to create a word that meant, “a lawless drinker of illegally made or illegally obtained liquor.” The winning entry was submitted by two people independently, and on January 16th, 1924, the Boston Herald
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You don’t have to be a fan of AMC’s Mad Men to be interested in the Old Fashioned cocktail. Even though it’s Don Draper’s favorite, you too can make this one like a Madison Avenue executive. The fact is, the Old Fashioned comes from an era long before Don started drinking. It’s always regarded as a classic, and indeed, along with the Sazerac, it is probably one of the earliest cocktails to be created. The original definition of the cocktail was first printed in 1806 when it was described as “spirits of any kind, sugar, water and bitters.” The Old Fashioned perfectly fits these requirements, although today the word cocktail is used to describe virtually every variety of mixed beverage.
So, what is the Old Fashioned? Well, it’s a drink that has earned it’s own glass, for one. While there are many variations, and some that take additional ingredients
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Antique/Vintage Store Spotlight:
 Decorated Coupe, Rye Pattern, Flared Rim 7 oz |
 Coupe, Cut Crystal Bowl |
 Goblet, Footed 13 oz |
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