Lost Entry from 2008 Tales
It's 6 AM,again yes,we said we wouldn't do this again,today, whatever it is, we walked into the dawn again,past the night watchmen,even the prostitutes and beggershave called it a night hours ago.
It all started off innocently enough,full of good intentions,and plans of rest after a quiet night .
After a long day of workshops and networking, we started off at the cocktail hour a broad expanse of cocktails running the gamut from the sublime to the regretable.
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Sunday, July 05, 2009
Wednesday, July 01, 2009
tales test
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Testing the remote blogging system using an old Palm Tungsten C - this was long before twitter when this software came out !
Due to the fact my notebook is not only very heavy and of questionable durability I am going to use my palm handheld and a note book instead aong with my camera( I will be posting on both here and flickr)
[Posted with hblogger 2.0 http://www.normsoft.com/hblogger/]
Testing the remote blogging system using an old Palm Tungsten C - this was long before twitter when this software came out !
Due to the fact my notebook is not only very heavy and of questionable durability I am going to use my palm handheld and a note book instead aong with my camera( I will be posting on both here and flickr)
Wednesday, May 06, 2009
Drink Up New York Absinthe Tasting April 30th 2009
Drink Up New York held a Absinthe Tasting at the Bourgeois Pig April 30th for a packed crowd of enthusiasts. With over 13 Absinthes and a few gins thrown in for good measure, it was a crowded venue. Along with the enthusiasts there were many of the actual distillers on hand to discuss and share their products with the enthusiastic crowd. Pictures are on flickr are linked HERE - Sorry there are not more but it was hard to drink and photograph at the same time (have to really work on that before Tales again).
For those who would like to see many more and I dare say higher quality photographs please use this link to go to the slide show of the professional photographer who was there Kat Cheng of http://katcheng.com (who appears next to Joan in a couple photos) .
Ran into quite a few people including Absinthe Ben of the Absinthe Review Network, Lance Winters of St George, Robert Cassell of Philadelphia Distilling (Vieux Carre Absinthe ), Ted Breaux of Nouvelle Orleans and Lucid fame, Gwydion Stone of Marteau Absinthe , among many others.
Will write more after we get some sleep. Been uploading videos from the USBG New York Chapter for far too long!
For those who would like to see many more and I dare say higher quality photographs please use this link to go to the slide show of the professional photographer who was there Kat Cheng of http://katcheng.com (who appears next to Joan in a couple photos) .
Ran into quite a few people including Absinthe Ben of the Absinthe Review Network, Lance Winters of St George, Robert Cassell of Philadelphia Distilling (Vieux Carre Absinthe ), Ted Breaux of Nouvelle Orleans and Lucid fame, Gwydion Stone of Marteau Absinthe , among many others.
Will write more after we get some sleep. Been uploading videos from the USBG New York Chapter for far too long!
Tuesday, May 05, 2009
USBG Bartenders Cocktail Competition May 1st 2009
Laura Baddish and Jonathan Pogash were kind enough to invite us to the United States Bartenders Guild Cocktail Competition held at the World Bar in (a) Trump Tower (corner of 48st and 1st Ave). It was quite the gathering of mixologists,writers, distillers, and assorted others.Bartenders as far away as Moscow came to watch. The link to the still photos and some of the videos (flickr won't allow us to post one of them as it is too big) is HERE . The YouTube videos are HERE . We will continue to label, edit, and describe the various pieces as we piece together the information for each one. This is a bit of a rushed post to get the pics and video up - we will add more info later on.
Wednesday, March 18, 2009
Is Absinthe in Danger of Becoming The New Mezcal?
I've been watching Absinthe for a number of years now, and despite what many people perceive as a booming market I am afraid for its future.
Yes , it is now legal in Europe and the United States, Yes, there are all kinds of it being imported now and the variety and quality has never been better.
I'd give it about 2-5 years before it utterly collapses- tops. It will be relegated to a couple cheap brands that only the young and stupid will buy.
Why ?
People think it will make them high. Nobody understands it ( O.K. very few of the general public understand it). It is too much a niche drink. Bartenders hate it. Explanations below:
Too many people think there is some hallucinogenic properties to it (like the worm in mezcal stories- equally untrue) that will cause them to consume too much of it in college (or younger) , wake up in a alley and/or have a experience that will prevent them from drinking it again for at least 20 years or so.
Very few people (in the general public) understand it, it's history,variety, nuances or even what quality absinthe should taste like. There is very little education and outreach among brands to consumers or retailers. Most retailers are content with 2-4 brands max and couldn't tell you the difference between any of them. It's just a product. No one seems to promote it much as a diverse category like a scotch or bourbon, where people are encouraged to explore the differences and and variety of tastes each product brings. The consumers don't ask and just grab whatever bottle is on the shelf. They rarely come back for another one. Unless there is some education, activism, and appreciation for it as a catagory it will wither and die due to sheer indifference and ignorance.
No one serves absinthe cocktails or even remembers them. For absinthe to survive and thrive, it needs cocktails.The industry needs to publish all the extant cocktail recipes from the era when there were such things and develop new ones damn soon. If there is not a menu of cocktails and hopefully some new popular ones soon its use and consumption will go nowhere.
Bartenders hate it because of all the serving headaches inherent with the current absinthe popular culture and the serving options.
Fire, too many people believe you should set it on fire. This is a malignant and stupid rumor that was started by someone (who will remain nameless) who wanted to create a new ritual and hook for Czech Absinthe. Fire in a bar, people looking to get wasted and high, the rum fire lawsuits, Oh yes, great formula for success and acceptance. Serving French style- fragile, easily knocked over, or stolen fountain, slow mixing , just what a bartender wants. Add expensive, fragile glassware, expensive serving spoons ( both easily stealable to) and yes, we have a problem. That and the length of time to prepare each frappe is going to cause a riot on Saturday night.
Many early pieces of absinthe glassware and spoons were heavy, cheap and mass produced. It was meant to be durable and not worth stealing- or if it was - a minimal loss.
The industry needs to start producing heavy duty restaurant grade glassware and spoons to match. Libbey and Oneida spring to mind as possible sources. Bars and restaurants don't use sterling silver and crystal (for the most part) for service, absinthe needs to have serving equipment that is not a headache. Also Absinthe cocktails would help eliminate this problem - no special glasses and spoons.
I think that unless these issues are addressed will relegate absinthe to the level of mezcal - a drink that while it can be wonderful and has a small handful of afficicandos is misunderstood by most of the public and retailers and is a highly niche market except for college students.
Yes , it is now legal in Europe and the United States, Yes, there are all kinds of it being imported now and the variety and quality has never been better.
I'd give it about 2-5 years before it utterly collapses- tops. It will be relegated to a couple cheap brands that only the young and stupid will buy.
Why ?
People think it will make them high. Nobody understands it ( O.K. very few of the general public understand it). It is too much a niche drink. Bartenders hate it. Explanations below:
Too many people think there is some hallucinogenic properties to it (like the worm in mezcal stories- equally untrue) that will cause them to consume too much of it in college (or younger) , wake up in a alley and/or have a experience that will prevent them from drinking it again for at least 20 years or so.
Very few people (in the general public) understand it, it's history,variety, nuances or even what quality absinthe should taste like. There is very little education and outreach among brands to consumers or retailers. Most retailers are content with 2-4 brands max and couldn't tell you the difference between any of them. It's just a product. No one seems to promote it much as a diverse category like a scotch or bourbon, where people are encouraged to explore the differences and and variety of tastes each product brings. The consumers don't ask and just grab whatever bottle is on the shelf. They rarely come back for another one. Unless there is some education, activism, and appreciation for it as a catagory it will wither and die due to sheer indifference and ignorance.
No one serves absinthe cocktails or even remembers them. For absinthe to survive and thrive, it needs cocktails.The industry needs to publish all the extant cocktail recipes from the era when there were such things and develop new ones damn soon. If there is not a menu of cocktails and hopefully some new popular ones soon its use and consumption will go nowhere.
Bartenders hate it because of all the serving headaches inherent with the current absinthe popular culture and the serving options.
Fire, too many people believe you should set it on fire. This is a malignant and stupid rumor that was started by someone (who will remain nameless) who wanted to create a new ritual and hook for Czech Absinthe. Fire in a bar, people looking to get wasted and high, the rum fire lawsuits, Oh yes, great formula for success and acceptance. Serving French style- fragile, easily knocked over, or stolen fountain, slow mixing , just what a bartender wants. Add expensive, fragile glassware, expensive serving spoons ( both easily stealable to) and yes, we have a problem. That and the length of time to prepare each frappe is going to cause a riot on Saturday night.
Many early pieces of absinthe glassware and spoons were heavy, cheap and mass produced. It was meant to be durable and not worth stealing- or if it was - a minimal loss.
The industry needs to start producing heavy duty restaurant grade glassware and spoons to match. Libbey and Oneida spring to mind as possible sources. Bars and restaurants don't use sterling silver and crystal (for the most part) for service, absinthe needs to have serving equipment that is not a headache. Also Absinthe cocktails would help eliminate this problem - no special glasses and spoons.
I think that unless these issues are addressed will relegate absinthe to the level of mezcal - a drink that while it can be wonderful and has a small handful of afficicandos is misunderstood by most of the public and retailers and is a highly niche market except for college students.
Wednesday, March 11, 2009
New Fee Brothers Whiskey Barrel Bitters is Out ! (2009 or 3rd Release/Edition)
Just got back from the Headquarters of Fee Brothers a few minutes ago with a bottle of the 2009 Version ( or 3rd Release in the series depending on how you keep track of such things) of the Whiskey Barrel - Aged Bitters.
Label is virtually the same as last time (earlier version had minor graphical changes) only difference on label this year is annotation of "Oaken Maturity Achieved in 2009" so you can tell it apart from last years - at least if you look closely.
Will have a review and comparison tasting review ( of all three years) up in a bit!
Label is virtually the same as last time (earlier version had minor graphical changes) only difference on label this year is annotation of "Oaken Maturity Achieved in 2009" so you can tell it apart from last years - at least if you look closely.
Will have a review and comparison tasting review ( of all three years) up in a bit!
Saturday, January 24, 2009
Review of New Fee Brothers Whiskey Barrel Aged Bitters (2009 - 3rd Release)
Here are my preliminary impression of the new bitters and a comparison of all three:
Very pronounced cinnamon, followed by ginger, ,gentian, angustora, cardamom, caraway, scents of bitter zest of bark and citrus oils (orange?) also. Nice lingering finish drying finish with fair amount of gentian and other bitter alkali herbs. Cinnamon is a touch much more aromatic, vanilla and orange/citrus are a bit more pronounced than batch one and two.
TASTING ROUND UP:
Batch One (2007) is earthier with more angustora and bitter herbs with citrus on nosing, more bitter on tasting.
Batch Two (2008) is more subdued (and the most subdued of the three) with more clove and bark with ginger sweetness and zest.
Batch Three (2009) has a lot more cinnamon and cassia notes, with a good deal of quinine like notes for finish
Very pronounced cinnamon, followed by ginger, ,gentian, angustora, cardamom, caraway, scents of bitter zest of bark and citrus oils (orange?) also. Nice lingering finish drying finish with fair amount of gentian and other bitter alkali herbs. Cinnamon is a touch much more aromatic, vanilla and orange/citrus are a bit more pronounced than batch one and two.
TASTING ROUND UP:
Batch One (2007) is earthier with more angustora and bitter herbs with citrus on nosing, more bitter on tasting.
Batch Two (2008) is more subdued (and the most subdued of the three) with more clove and bark with ginger sweetness and zest.
Batch Three (2009) has a lot more cinnamon and cassia notes, with a good deal of quinine like notes for finish
Noilly Prat Dry- The New Versus the Old, or Should I Say, The American Versus The European ?
I recently had the opportunity to try both the old, at least as I define it, meaning the standard American dry Noilly Prat and the new, but some would say traditional, dry Noilly Prat. Most Americans however, would refer to the new Noilly Prat as new despite the fact it is the European version which has been available for decades in Europe. They would do this because there was a uniquely American product also called Noilly Prat Dry but an entirely different product from its European cousin.
This American version, as I will call it, has only been available since about 1970 at least according to some sources, others place it slightly earlier. Whatever the case may be, it is now being phased out in favor of the European dry version much to the consternation of many martini drinkers.
Eric Felten of the Wall Street Journal and author of "How's Your Drink?", summed it up very nicely in a column about three weeks ago ( which can be found on WSJ.com). In short form it can be summed up as the coming of the martini apocalypse. As Eric accurately pointed out, martini drinkers are very conservative group by nature, and will by and large probably hate the new version.
Is the new European version as bad as this? Is it dramatically different? No and yes actually, no it's not bad, but yes it is dramatically different. While it has its charms, it is not the old Noilly Prat.
Again as Eric suggested in his column, you need to use about half of the amount of Noilly Prat you would use if you were using the American version. Even then it's not the same, the color is slightly different, the new formulation and the wood notes are striking ( but not necessarily unpleasant), and there is even a different mouthfeel to the martini itself.
We will shortly be posting reviews on both the American and European versions on our website Spirits Review.com with impressions of each. In the interim we wish to express our mystification as to the motives of Noilly Prat and why they would choose to abandon a iconic classic and alienate its market share to pursue a new crowd in the hopes of selling their new version or European version as an Apertif. If you wish to make a more or less traditional martini using the new European version, you need to use about half the vermouth you normally would this of course means that people will be using half the vermouth they normally use to mix their martinis. This effectively cuts their consumption by half, and that that is only the people who choose to stay with Noilly Prat, as opposed to those who may be forced to choose other vermouths altogether. So the logic of alienating all of their faithful drinkers in the hopes of chasing new ones, and even if they retain their faithful ones makes no sense to us whatsoever. Adding the new or European version is a line extension however, would make sense, and possibly spur additional sales for people looking for something new. One would hope the Noilly Prat would look to Coca-Cola and the new Coke as an object lesson. While the new version may have its charms and certainly does, abandoning their faithful customers does not to us seem a wise move. Offering these customers more choice, however, certainly seems more diplomatic and positive. We can only hope that the executives of Noilly Prat have a moment of clarity and decide to add the European version, possibly with a slightly different name such as Noilly Prat Amer to their current offerings to offer more, rather than less choice.
This American version, as I will call it, has only been available since about 1970 at least according to some sources, others place it slightly earlier. Whatever the case may be, it is now being phased out in favor of the European dry version much to the consternation of many martini drinkers.
Eric Felten of the Wall Street Journal and author of "How's Your Drink?", summed it up very nicely in a column about three weeks ago ( which can be found on WSJ.com). In short form it can be summed up as the coming of the martini apocalypse. As Eric accurately pointed out, martini drinkers are very conservative group by nature, and will by and large probably hate the new version.
Is the new European version as bad as this? Is it dramatically different? No and yes actually, no it's not bad, but yes it is dramatically different. While it has its charms, it is not the old Noilly Prat.
Again as Eric suggested in his column, you need to use about half of the amount of Noilly Prat you would use if you were using the American version. Even then it's not the same, the color is slightly different, the new formulation and the wood notes are striking ( but not necessarily unpleasant), and there is even a different mouthfeel to the martini itself.
We will shortly be posting reviews on both the American and European versions on our website Spirits Review.com with impressions of each. In the interim we wish to express our mystification as to the motives of Noilly Prat and why they would choose to abandon a iconic classic and alienate its market share to pursue a new crowd in the hopes of selling their new version or European version as an Apertif. If you wish to make a more or less traditional martini using the new European version, you need to use about half the vermouth you normally would this of course means that people will be using half the vermouth they normally use to mix their martinis. This effectively cuts their consumption by half, and that that is only the people who choose to stay with Noilly Prat, as opposed to those who may be forced to choose other vermouths altogether. So the logic of alienating all of their faithful drinkers in the hopes of chasing new ones, and even if they retain their faithful ones makes no sense to us whatsoever. Adding the new or European version is a line extension however, would make sense, and possibly spur additional sales for people looking for something new. One would hope the Noilly Prat would look to Coca-Cola and the new Coke as an object lesson. While the new version may have its charms and certainly does, abandoning their faithful customers does not to us seem a wise move. Offering these customers more choice, however, certainly seems more diplomatic and positive. We can only hope that the executives of Noilly Prat have a moment of clarity and decide to add the European version, possibly with a slightly different name such as Noilly Prat Amer to their current offerings to offer more, rather than less choice.
Friday, September 12, 2008
New Fee Brothers Cherry Bitters Review
Just reviewed the new Fee brothers Cherry Bitters and came up with a cocktail for it.
http://www.spiritsreview.com/reviews-bitters-fees-cherry.html
http://www.spiritsreview.com/reviews-bitters-fees-cherry.html
Monday, July 14, 2008
Going to Tales !
Headed to Tales of the Cocktail soon!
Will be going back to Tales for further punishment and to host the second annual Ernest Hemingway Bar Crawl
[Posted with hblogger 2.0 http://www.normsoft.com/hblogger/]
Will be going back to Tales for further punishment and to host the second annual Ernest Hemingway Bar Crawl
[Posted with hblogger 2.0 http://www.normsoft.com/hblogger/]
Friday, June 06, 2008
That Smell is My Eyeball Burning....
Just got my eyes lasered yesterday.I think the official term is LASIK, excimer laser, mixed vision,(One for long distance, one for short distance, reading, computer,etc.,)
They did a couple work ups and then gave me a pouch of medications, goggles sunglasses and scrips for prescriptions on the Friday before and had me come back on Wednesday the 4th (of June to do the actual surgery.
They put a number of numbing local anesthetics in my eyes then painted them with Betadine (felt like they were tanned like leather after that)and had me take a 5 mg Valium.
After they laid me down on the table they put a patch on my left eye then taped my right eyelid down and put a eye speculum (remember "A Clockwork Orange"?) and suction on my eye to pull the cornea up.
They then turned off the lights so they could "flap" my cornea - read cut the top with a scalpel and fold it back - without me having to watch (sounds like something from a bad horror movies so I was glad I didn't see it).
Then they said focus on the blinking red light - it didn't hurt but the smell of the cornea being vaporized was like the smell of burning flesh - they forgot to mention that bit beforehand - held my breath and tried not to think about it as much as possible. While a nurse held and occasionally tappped my upper arm to distract me.
They then turned the laser off and put the cornea flap back,smoothing it out like putting tinting on a window (very carefully to avoid bubbles)with a lot of stroking it with a small instrument to lay it down.
They then did the same procedures on my left eye (while a nurse helpfully held my hand).
Everything seems to have gone well. There is a constant rain of eye drops ( 4 different ones - a steroid, 2 antibiotics and a preservative free artificial tears, that I have to use (some every hour, others about 2 hours apart)and a pair of goggles/eye shields I have to wear to bed for the next week or so to prevent my rubbing my eyes during the night.
Above is me with my new "Motor Vehicle Card" which says I don't have to wear corrective lenses to drive anymore.Very cool I thought. Glad to have it! -It was a very nice surprise that the Doctor gave me the day after surgery.
Sunday, May 11, 2008
Fermenter Room Panorama
Stitch Photo of Mash Fermenting Room at Michters
Just finished up a tour of the abandoned Michters Distillery full photo set is at:
http://www.flickr.com/photos/spiritsreview/sets/72157604984602396/
Most of the equipment is intact but the roofs have fallen in on some buildings.
Also there is a lot of raccoon excrement and mold in the place.
Something seems to have got me....
Sore throat,trouble breathing and a body temp of 97.Dizzy and sick. Hope I can write a story abou the place to pay for the doctors bills...
Anyway please check out the photos.
Just finished up a tour of the abandoned Michters Distillery full photo set is at:
http://www.flickr.com/photos/spiritsreview/sets/72157604984602396/
Most of the equipment is intact but the roofs have fallen in on some buildings.
Also there is a lot of raccoon excrement and mold in the place.
Something seems to have got me....
Sore throat,trouble breathing and a body temp of 97.Dizzy and sick. Hope I can write a story abou the place to pay for the doctors bills...
Anyway please check out the photos.
Saturday, April 26, 2008
Century Pittsford Nicole's Liquor Store Review
The much delayed , much anticipated Pittsford Century,Nicole's Liquor Store is now Open.
Wegman's Does Wine the Same Way they do Sushi or Anything Else-
Badly.corporate,soulless,Potemkin Village. It has that Wegmans feel, take something and corporate manage it to death - like their sushi,cheese or natural foods, lets bulk up on questionable cheap products that are mediocre and serve them up in a overly big,brightly lit store that has much charm,interest or fun as a cat litter (but to be fair, cleaner) ignoring interesting products or doing any research to find truly good products.
The selections are uninspired, the selection LOOKS big but is not- they have a lot of the same product side by side to bulk up space but the selections are lacking.
Where are the artisanal items,small production,interesting or quirky things? What about all the new and interesting products out there?This place is a homogenized,pasteurized and antiseptic version of a store with no soul.
The information are has 1 computer to look things up, the spirit books selection is poor to middling.
I won't do a point by point critique of each area but it was uninspiring,unimaginative,and unexciting- not to say boring and lacking.
As to their tastings,the stuff they had in the spirits section today was undrinkable kiddie Koolaid with regretabble vodka.On their opening day they chose this?
Even the ABC chain liquor stores in Florida do a lot better job in terms of breadth of selection.
Yeah, it looks flashy,big,supposedly great but I wouldn't go back. After all this I'll probably be banned from the property anyway!
Wegman's Does Wine the Same Way they do Sushi or Anything Else-
Badly.corporate,soulless,Potemkin Village. It has that Wegmans feel, take something and corporate manage it to death - like their sushi,cheese or natural foods, lets bulk up on questionable cheap products that are mediocre and serve them up in a overly big,brightly lit store that has much charm,interest or fun as a cat litter (but to be fair, cleaner) ignoring interesting products or doing any research to find truly good products.
The selections are uninspired, the selection LOOKS big but is not- they have a lot of the same product side by side to bulk up space but the selections are lacking.
Where are the artisanal items,small production,interesting or quirky things? What about all the new and interesting products out there?This place is a homogenized,pasteurized and antiseptic version of a store with no soul.
The information are has 1 computer to look things up, the spirit books selection is poor to middling.
I won't do a point by point critique of each area but it was uninspiring,unimaginative,and unexciting- not to say boring and lacking.
As to their tastings,the stuff they had in the spirits section today was undrinkable kiddie Koolaid with regretabble vodka.On their opening day they chose this?
Even the ABC chain liquor stores in Florida do a lot better job in terms of breadth of selection.
Yeah, it looks flashy,big,supposedly great but I wouldn't go back. After all this I'll probably be banned from the property anyway!
Saturday, March 15, 2008
The Eliot Spritzer
I guess this goes to show what happens when I am unsupervised...
I started thinking about Eliot Spritzer and a drink that would be fitting and I was foooling around with various options,Champagne was obvious for the spritzer and success, then something for madness or loss of any even remote self control. hmmm, mezcal?, gin, then I thought the obvious, Absinthe,why not ?
Most people actually believe those stories, so it would be humorous. So then I thought "Death in the Afternoon,Hemingway , etc.,
and Campari for a bitter bloody ending, why not?
We of course used upstate New York Champagne given Eliot's love of upstate too.
Original - Quite Bitter- Especially at End
1/2 oz of Campari
1 oz Absinthe
3 oz Champagne
(Basically a Death in the Afternoon variant)
Pour the Campari into a champagne flute
Float 1 oz of Absinthe (I prefer the Kubler Clear/white for looks or if you want a sweeter version use Lucid)
Float the champagne over all of it. (The absinthe will mix with the champagne)
Another method to make it is to add the Absinthe and champagne first then put the Campari in the bottom using a turkey baster or other syringe type device to layer it below the other ingredients.
If you want a sweeter version add sugar or simple syrup to the absinthe before hand
Of course the story is champagne (sweetness of success) followed by the Absinthe (Madness and Sex)and then the Campari (a bitter,bloody red end)
Sweeter Version
1/2 oz of Campari
1 oz St Germain Liqueur
1 oz Absinthe
3 oz Champagne
Pour the Campari into a Champagne flute
Mix the St Germain, Champagne and Absinthe together then float over the Campari
Another method to make it is to add the mix first then put the Campari in the bottom using a turkey baster or other syringe type device(marinade hypo) to layer it below the other ingredients.
Of course the story is champagne (sweetness of success) followed by the Absinthe (Madness and Sex)and then the Campari (a bitter,bloody red end)
Cheers,
Chris
Monday, November 26, 2007
What I'm Reading Lately- and Can Reccomend
There have a been a few really excellent cocktail books out there lately amidst all the dross: First one is "How's Your Drink ?" by Eric Felten, a second highly recommended book is David Wondrich's "Imbibe !" and the third and last Is Simon Difford's Cocktail Guide #7 While there are vast differences in the style and content of all three books they share a few common traits; They are all immensely well written,readable, entertaining,and useful in a practical sense If you buy any or all of these books for yourself or as gifts it is money well spent and whoever gets them will enjoy, and perhaps more importantly use them - maybe even to mix a cocktail or two for whoever got them the book(s).
My extended commentary and reviews of them can be found on: http://www.spiritsreview.com/reviews-books.htm
and a interview of Eric Felten can by found by clicking this link:
http://link.brightcove.com/services/link/bcpid452319854/bctid1320109652
My extended commentary and reviews of them can be found on: http://www.spiritsreview.com/reviews-books.htm
and a interview of Eric Felten can by found by clicking this link:
http://link.brightcove.com/services/link/bcpid452319854/bctid1320109652
Monday, November 19, 2007
A new way to access Restaurant and Bar reviews
We're now reviewing restaurants and bars in Rochester, NY - we're using Google's new "Yelp" interface - check it out!
Tuesday, November 13, 2007
Posting to Technorati
In an effort to expand readership we are going to register with Technorati.
Technorati Profile
Along with, of course, posting more stories
Technorati Profile
Along with, of course, posting more stories
Thursday, September 13, 2007
Michael Jackson - The Beer Guy - Not the Clown
Michael Jackson was an Icon in both the beer and whisk(e)y having written extensively on both, with a passion and humor unmatched by anyone. He will be sorely missed by all of us. We hope there is beer (and whiskey) in heaven and Michael is taking notes for the rest of us.
His breadth of expertise, humor and class made his writing and speaking irreplaceable. The beer and whiskey worlds have lost their most articulate spokesperson. The love, passion and dedication to his subject and trade were unmatchable, he was the master.
He was considered one of the(if not the) experts on Single Malt Whiskey(read Scotch)and Whisk(e)y in general. He was the author of "The Single Malt Companion" (5 editions) which was the guide to single malts,the Malt Whisky Companion, and his latest book Whisky The Definitive World Guide Scotland and its Whiskies, along with writing extensively for Malt Advocate and Whisky Magazine and was widely known as a whisk(e)y judge/critic etc., the world over and was considered an expert in all forms of whisk(ey) about which he wrote extensively. He also wrote Michael Jackson's Bar and Cocktail Companion (If you do a search on Amazon you can probably get a count of how many books he actually did) He was also referred to as the "Whisky Chaser" along with the "Beer Hunter"
I think he was equally as big in the spirit world as the beer one - and also (to our loss) there are a damn sight fewer spirits writers/experts than beer people. Only Jim Murray might be considered in the same class as him for the whiskies(Jim is a nice guy with a lot of expertise but there is no one who can replace Michael in both worlds/fields). Michael was the Cyrano de Bergerac of Beer and Whisk(e)y,his prose about something approached high art in writing and his enthusiasm was contagious. It inspired myself and scores of others to explore and write about beer and whisk(e)y enticing us into the world of malt beverages and ink with nary a backward glance. Our only solace is that we know Michael will have the beer and whisk(e)y sorted out by the time we join him.
His breadth of expertise, humor and class made his writing and speaking irreplaceable. The beer and whiskey worlds have lost their most articulate spokesperson. The love, passion and dedication to his subject and trade were unmatchable, he was the master.
He was considered one of the(if not the) experts on Single Malt Whiskey(read Scotch)and Whisk(e)y in general. He was the author of "The Single Malt Companion" (5 editions) which was the guide to single malts,the Malt Whisky Companion, and his latest book Whisky The Definitive World Guide Scotland and its Whiskies, along with writing extensively for Malt Advocate and Whisky Magazine and was widely known as a whisk(e)y judge/critic etc., the world over and was considered an expert in all forms of whisk(ey) about which he wrote extensively. He also wrote Michael Jackson's Bar and Cocktail Companion (If you do a search on Amazon you can probably get a count of how many books he actually did) He was also referred to as the "Whisky Chaser" along with the "Beer Hunter"
I think he was equally as big in the spirit world as the beer one - and also (to our loss) there are a damn sight fewer spirits writers/experts than beer people. Only Jim Murray might be considered in the same class as him for the whiskies(Jim is a nice guy with a lot of expertise but there is no one who can replace Michael in both worlds/fields). Michael was the Cyrano de Bergerac of Beer and Whisk(e)y,his prose about something approached high art in writing and his enthusiasm was contagious. It inspired myself and scores of others to explore and write about beer and whisk(e)y enticing us into the world of malt beverages and ink with nary a backward glance. Our only solace is that we know Michael will have the beer and whisk(e)y sorted out by the time we join him.
Saturday, August 04, 2007
Tales of The Cocktail in New Orleans Day 1 July 18th The Conference
This is the 5th Tales of the Cocktail to be held in New Orleans Louisiana and the first one I attended.It ran from Wednesday July 18 through Sunday July 22nd.Absolutely jam packed with excellent workshops,seminars, and sessions on every facet of the Cocktail the organizers and presenters could think of-history,theory and practice of almost every type of cocktail and spirit.
The presenters - and the crowd that came for the event - were almost as dazzling.You could not throw a rock in the hotel without hitting a world famous bartender, author, or restaurateur.The presentations were first rate, the food delicious, and the parties well... lets just say there were equal to the attendees.
The presenters - and the crowd that came for the event - were almost as dazzling.You could not throw a rock in the hotel without hitting a world famous bartender, author, or restaurateur.The presentations were first rate, the food delicious, and the parties well... lets just say there were equal to the attendees.
Tales of The Cocktail in New Orleans Day 1 July 18th
I had gotten this great deal to go to Tales of the Cocktail through Travelocity-6 Nights and Airfare from Rochester , New York for $610 including a shuttle to and from the airport.The hotel was a 2 star supposedly according to their website like a small French hotel.They forgot to add the adjectives Marseilles Waterfront- down by the old U Boat Pens.
It took 3 tries before they found me a room that had working air conditioning,broken phone door whose lock took at least 8 tries to open each time,cracked sink and a air conditioning unit that barely worked at all.The elevator worked some of the time, the fire alarm was broken, the cockroaches were big and the other guests scary.
Wednesday, August 01, 2007
Hurricane at Laffites Blacksmith Shop
Part of the walking tour of New Orleans involves a bit of drinking
Flickr
This is a test post from 
, a fancy photo sharing thing. If you want to see specific topics click on sets at the top of the page.We have a lot of interesting photos from our travels - distilleries,brewpubs etc.,
, a fancy photo sharing thing. If you want to see specific topics click on sets at the top of the page.We have a lot of interesting photos from our travels - distilleries,brewpubs etc.,
Friday, July 27, 2007
Tales from Tales
The photographer who took these pictures said something about blackmail and I said "You are assuming I have a sense of shame"This is a story about how I tried to show that you can't outdo anyone from Tales,we are professionals, and we have a reputation to live up (down) to.
We went on the walking tour of New Orleans Bars Sunday afternoon (after the Hemingway Memorial Bar Crawl) and were in the oldest Gay Bar in the United States - Cafe Lafite in Exile it goes down hill from here....read on if you must...
Before we went in the the place the guide warned us "Guys, be ready they love to play games with the tourists and try to freak them out - it keeps them amused, so be ready."
I replied "If anyone hits on me I take it as a compliment" so this Drag Queen is Vamping in the doorway taunting us to come in (See Drag Queen in Doorway)
we come in and she comes up to me and (see Kissing Drag Queen)... They didn't get the actual contact but trust me Cheryl will tell you....I may have given her mental scars for life...Then they gave me this drink (see P7220320.JPG photo) and this is what I did with it (see During photo) again they missed the wink to the crowd, but the crowd saw it and loved it after that I asked the Bartender
The photographer who took these pictures said something about blackmail and I said "You are assuming I have a sense of shame"
This is a story about how I tried to show that you can't outdo anyone from Tales,we are professionals, and we have a reputation to live up (down) to.
We went on the walking tour of New Orleans Bars Sunday afternoon (after the Hemingway Memorial Bar Crawl) and were in the oldest Gay Bar in the United States - Cafe Lafite in Exile it goes down hill from here....read on if you must...
Before we went in the the place the guide warned us "Guys, be ready they love to play games with the tourists and try to freak them out - it keeps them amused, so be ready."
I replied "If anyone hits on me I take it as a compliment" so this Drag Queen is Vamping in the doorway taunting us to come in (See Drag Queen in Doorway)
we come in and she comes up to me and (see Kissing Drag Queen)... They didn't get the actual contact but trust me Cheryl will tell you....I may have given her mental scars for life...Then they gave me this drink (see P7220320.JPG photo) and this is what I did with it (see During photo) again they missed the wink to the crowd, but the crowd saw it and loved it after that I asked the bartender (about the size of Martin from Forbidden Tiki ) for a blowjob (which he handed me) for some reason I started getting these free drinks... anyway I then I proceeded to carry this drink around with me for the rest of the tour (see after) including stopping to chat with Laurence Fishburn (who to his credit only raised one eyebrow slightly at the sight of me - Hurricane (from Lafitte's Blacksmith Shop of course) in one hand and that in the other .
Anyway I think I helped establish that anyone from Tales can hold their own at Cafe Lafitte in Exile and more importantly can probably get at least one round free.
Wednesday, July 25, 2007
Ernest Hemingway Memorial Bar Crawl in NOLA Saturday July 21st
Well it all started innocently enough as we always say.....
We were at Tales of the Cocktail in New Orleans last week both as a Journalist and for the Ministry of Rum Rum Competition When we heard Absolut was going to hold a Ernest Hemingway's birthday party at the Old Absinthe House from 7-9 PM on Saturday - some of us felt that was - well, just wrong - 7-9 PM ?, 2 hours? We started at 9 AM,(after about 4 hours sleep-maybe) drank through the conference workshops (where plenty of drinks were served) and started what we now call "The Ernest Hemingway Memorial Bar Crawl" through the French Quarter after the workshops and the last two standing from the entire Tales conference left the Alibi Bar at 8 AM on Sunday to get ready for workshops at 10 AM.
It was a motley group of Public Relations people,Maitre D's ,Bartenders,Investment Brokers, Journalists,Importers, and other assorted motley individuals who gathered in memory of Pappa and to celebrate his birthday in a barcrawl dedicated to his memory and was to have the distinction of being the last people standing from the entire contingent of all the crew from Tales of the Cocktail on the Saturday night of the conference.
It started up Bourbon Street stopping at numerous bars,Pat O'Brien's for Hurricanes, further on for Hand Grenades.Somehow we ended up on Decatur St,at Pravda where the Absinthe flowed and young nubile Goth girls slithered into each others laps and spanked each other (these were customers, not professionals so they were quite enthusiastic).The party staggered on to the Apple Barrel at the end of Bourbon and Decatur St., with only one casualty who was escorted back by another person to see them safely back.
It continued back through the streets finally coming to rest at the Alibi Bar a Service after hours bar that is the haunt of bar and restaurant workers after shifts.The last saw the backs of the others around 6:30 AM and decided it was not yet full enough daylight to call an end to the quest.They finally left the bar a little after 8 AM knowing that at least some had honored Papa in a way he would have been proud of.
Thursday, June 14, 2007
Wine Section Expanding
Again in response to popular demand, we will be starting or should say expanding, our wine review section.while our focus is on distilled spirits for the most part, we do enjoy and will review wine and beer on the site.
The reason we have not done much with wine or beer on this site, is there are so many other ones out there that cover wine and beer extensively.so in order to specialize. We pretty much stuck with distilled spirits. However, we have now decided to take them on, at least in a limited way, with our main focus still being on distilled spirits.
The reason we have not done much with wine or beer on this site, is there are so many other ones out there that cover wine and beer extensively.so in order to specialize. We pretty much stuck with distilled spirits. However, we have now decided to take them on, at least in a limited way, with our main focus still being on distilled spirits.
Wednesday, June 13, 2007
Absinthe Section Now On Spirits Review
Due to popular demand we have launched a new section in our reviews on Absinthe
We not only do reviews of absinthe itself, but also the many fountains, spoons,and other assorted barware related to Absinthe.
Much of our research was done out of the country to the legal restrictions on absinthe in the United States at the time. Due to the rapidly changing legal landscape we will still provide links for people to order absinthe overseas if they wish to do so until Absinthe is more available in the U.S.
We not only do reviews of absinthe itself, but also the many fountains, spoons,and other assorted barware related to Absinthe.
Much of our research was done out of the country to the legal restrictions on absinthe in the United States at the time. Due to the rapidly changing legal landscape we will still provide links for people to order absinthe overseas if they wish to do so until Absinthe is more available in the U.S.
Spirits Review is Adopting Flickr for Adventures
In an attempt to get more of our trips and adventures online more quickly, we've decided to start using Flickr to post all of our photos as soon as we get them off the camera along with a least some narrative to let people know what we're up to. Over the next few weeks we will be posting roughly 2500 photos chronicling a number of trips to distilleries and a few gatherings and later I will be posting them more formally on the website under our adventures section.We haven't figured out exactly where to put the link for Flickr, but be assured it will be easy to find.
Friday, May 18, 2007
Cachaca
Cachaca (Ka-shaa-suh) is a colorless unaged spirit from South America made from sugar cane juice. There are of course some exceptions-some are aged and have color,some are made from molasses.The bulk of them come from Brazil (which has over 5000 brands plus probably an equal if not greater number of bootleg,homemade brands/producers).It could be considered a type of rum as the ingredients are the same but most rum producers are happy that the Cachaca producers keep making the distinction.
Cachaca has been becoming more popular of late (read commercially viable beyond a very narrow ethnic/specialty market)by dint of aggressive marketing in Europe and North America. This is in no small part because it is one of the last frontiers of exploitable drinks.
Vodka has been done to death,gin is complicated to make,Rum is crowded (and good luck against Bacardi White and its marketing muscle),whiskey takes too long to make and there are limited distilleries,whereas Cachaca has a huge number of distilleries who produce it if for virtually nothing,are close to their markets (in terms of shipping-compared to China or Korea - other possible future producers of the next "New" spirits) and are willing to but your label on their product for very little.
Problem is, most of the stuff tastes like (and is used for) fuel. All it is is plain old ethanol (read drinking or drinkable alcohol) and most of the producers use a criteria of quantity and cheapness over quality.It was and is a drink of the poor in South America much as Moonshine or Samagon is in other countries-cheap, fiery alcohol sold for pennies per drink. (liter of Cachaca in a slum is about 25 cents).
There are of course exceptions to this rule,much like the fact that there are very good or excellent bootleg whiskey or vodka producers,there are distillers of Cachaca that take pride in their products- and produce them legally.
Most cachaca (legal) is produced in column stills- a high volume/low cost way of producing massive quantities of alcohol (same way ethanol plants for fuel do- with much the same results).
Higher end artisanal Cachaca is made in Alembic type pot stills in batches and carefully distilled in smalll batches with an eye towards quality.
Almost all of this Cachaca is drunk as Mojitos- a mix of Cacahca,mint and sugar with or without some lime juice thrown in.Basically a Mint Julep using a unaged white spirits instead of a whiskey.Most of the cheap and/or illegal stuff is drunk striaght out of the plastic bottle or jug it came in - usually a recycled drinks or sometimes a pesticide bottle.
Friday, February 09, 2007
Status Report
Well the computer crashed in late December and it took about 3 weeks to establish it was lost forever and another 2 weeks to decide what to do and rebuild.
We have scrapped the idea of running XP in a virtual environment (within Ubuntu Linux) as the VM ware kept crashing and losing our files. We now have rebuilt the computer and are trying to catch up ASAP on our reviews. Things are going much faster on the rebuilt system and we should be caught up soon.
Thanks for everyones patience as we regroup!
Cheers,
Chris
We have scrapped the idea of running XP in a virtual environment (within Ubuntu Linux) as the VM ware kept crashing and losing our files. We now have rebuilt the computer and are trying to catch up ASAP on our reviews. Things are going much faster on the rebuilt system and we should be caught up soon.
Thanks for everyones patience as we regroup!
Cheers,
Chris
Tuesday, February 06, 2007
Test of Remote Blogging Tool HBlogger from Palm
TEST of Hblogger
[Posted with hblogger 2.0 http://www.normsoft.com/hblogger/]
[Posted with hblogger 2.0 http://www.normsoft.com/hblogger/]
Tuesday, November 07, 2006
Atlanta - Nibbled to Death by Rats
I just got back from visiting Atlanta,Georgia.
I had gone there years ago on a trip and hadn't been there in years.
The guide books said there was a lot to see and do in Atlanta and its environs.
They did not mention the absolute sterility and de facto segregation of downtown- the downtown is a huge, deep, concrete and highrise labyrinth with nothing but expense account restaurants,hotels and office buildings.It is separated from the rest of Atlanta by a large buffer zone of development that effectively cuts off the rest of the city and its inhabitants . Anyone not wearing a uniform (be it suit, coveralls or tourist wear) and on foot is immediately identified as a intruder.There are more police downtown then in Las Vegas - or occupied France for that matter.Downtown is a very sterile environment enforced by a heavy police presence and very defined borders where tourists are politely but heavily discouraged to cross and locals much less politely.This did not prevent some of the numerous scams run by the locals such as the American Taxi Company - who allowed their driver to bilk me out of $10 to drive 2 blocks (off the meter by the way) and refused to return phone calls when I tried to report this price gouging or the hotels who must get a percentage from the shuttle service for those $16 a head van trips to and from the airport-while not mentioning the $1.75 train which is faster.
Not to mention the rats,I've never seen so many when I was walking around - individuals and packs of them roaming around downtown - they must have even outnumbered the office workers it seemed.
They seemed a metaphor for the numerous locals who fed on the tourists-suddenly appearing ripping you off in little bites and myriad ways till they drained you dry.
I had gone there years ago on a trip and hadn't been there in years.
The guide books said there was a lot to see and do in Atlanta and its environs.
They did not mention the absolute sterility and de facto segregation of downtown- the downtown is a huge, deep, concrete and highrise labyrinth with nothing but expense account restaurants,hotels and office buildings.It is separated from the rest of Atlanta by a large buffer zone of development that effectively cuts off the rest of the city and its inhabitants . Anyone not wearing a uniform (be it suit, coveralls or tourist wear) and on foot is immediately identified as a intruder.There are more police downtown then in Las Vegas - or occupied France for that matter.Downtown is a very sterile environment enforced by a heavy police presence and very defined borders where tourists are politely but heavily discouraged to cross and locals much less politely.This did not prevent some of the numerous scams run by the locals such as the American Taxi Company - who allowed their driver to bilk me out of $10 to drive 2 blocks (off the meter by the way) and refused to return phone calls when I tried to report this price gouging or the hotels who must get a percentage from the shuttle service for those $16 a head van trips to and from the airport-while not mentioning the $1.75 train which is faster.
Not to mention the rats,I've never seen so many when I was walking around - individuals and packs of them roaming around downtown - they must have even outnumbered the office workers it seemed.
They seemed a metaphor for the numerous locals who fed on the tourists-suddenly appearing ripping you off in little bites and myriad ways till they drained you dry.
Thursday, September 21, 2006
Glassware
If you are setting up a home bar, or are a serious student of drink you need the proper glassware and if you are doing things properly a lot of it.
Frankly I am disappointed by a lot of the glassware out there currently -not to mention the cost of it.
A lot of the martini glasses out there now are suitable for keeping fish in but not a drink.
A too large martini glass means your drink will get too warm before you have finished it- a ugly proposition.
I suggest going to estate sales to find good quality glassware- it is cheap and plentiful.
If it doesn't all match? Well at least you don't have to spend money on those glass charms so people can tell their drinks apart.
Frankly I am disappointed by a lot of the glassware out there currently -not to mention the cost of it.
A lot of the martini glasses out there now are suitable for keeping fish in but not a drink.
A too large martini glass means your drink will get too warm before you have finished it- a ugly proposition.
I suggest going to estate sales to find good quality glassware- it is cheap and plentiful.
If it doesn't all match? Well at least you don't have to spend money on those glass charms so people can tell their drinks apart.
Tuesday, September 05, 2006
New Additions
I hope everyone is remembering to hit the refresh button every so often. Otherwise (especially if you are using Internet Explorer) your browser will always serve up a saved version of the webpage-without the new reviews.
This week we did a few vodkas and later this week or Monday we plan on adding at least 4 tequilas and some Eau de Vies to the mix.
Meanwhile we will be updating some odds and ends along with trying to increase out linking with other pages.
If anyone would like to link to us please go to our links page to the link to us section, THANKS!
This week we did a few vodkas and later this week or Monday we plan on adding at least 4 tequilas and some Eau de Vies to the mix.
Meanwhile we will be updating some odds and ends along with trying to increase out linking with other pages.
If anyone would like to link to us please go to our links page to the link to us section, THANKS!
Saturday, August 26, 2006
New Bookmarks are up!
After days of reorganizing the damn things the new bookmarks are integrated and up. We now have 2100 or so links on the Spirits Review Links Page.( www.spiritsreview.com/links) and a number of new reviews. With the new computer things are going much faster!
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