Spirits Review Blog - All The News About What's Fit to Drink

2011-04-03T19:51:00.001-04:00

2011-04-03T19:50:00.001-04:00

New Reviews for week of March 24th 2011

2011-03-24T02:47:00.001-04:00

New Fee Whiskey Bitters release, Bacardi Razz, Grand Melon, and O.
Back River Gin is our Spirit of the Month. Also a review of the new pre release of Jim Beams Devils Cut 90 Proof , and Cranberry and Blueberry bitters from Sweet Grass Winery !

New Bitters Reviews

2011-03-02T23:46:00.000-05:00

Reviewed 4 bitters by Scrappy's Bitter - Celery, lime, lavender and orange.
Still working on spirit of the month and new bookmarks.

New Reviews for week of February 7th 2011

2011-02-13T00:14:00.000-05:00

Very mixed bag this week , 1 new tincture type bitter, 1 new tonic type bitter, 1 reposado tequila, a famous vodka, a very popular rum, and a flavored rum by the same company.
Due to the lack of terrible reviews lately (a lot of the stuff we have been getting lately were all quite good) We finally got around to doing reviews of some of the products we had tried in the past and not formally reviewed to reinforce the fact that we can and will write reviews that do trash products when they warrant trashing.

February Spirit of the Month Announced

2011-02-02T14:53:00.000-05:00

We have decided to make Chase Vodka our spirit of the month for February.
Unlike a lot of supposed microdistilled vodkas out there that just buy gns (grain neutral spirit or food grade ethanol) and maybe redistill it , then definitely rebottle it and label as their product, these guys do it all.
From building their own equipment - including their own still and bottling equipment to fermenting distilling and sales they do it all.
Other reviews for this week are-Arta-Blanco T equila, Avion-Reposado Tequila, and Avion Anejo Tequila.

771 Links Added, New Reviews Added

2011-01-27T12:21:00.001-05:00

We have just finished the semi annual update of links (after a few days of struggle) adding 771 links to our various categories and adding a few new categories in the process. We now have a total of exactly and approximately 4,576 links in our links page most of which of course have something to do with distilled spirits in one form or another with occasional sidetracks .

We have also posted reviews of the new Kahlua Peppermint Mocha, Creme Yvette, and Ventura-Limoncello .

New Reviews January 6th 2011

2011-01-15T10:26:00.001-05:00

Breuckelen Gin - Breuckelen Distilling Company, Inc. (Brooklyn, New York) is Spirit of the month, Two new absinthes are reviewed Absinthe Amerique 1912 Rouge - Great Lakes Distilling (Milwaukee, Wisconsin) , Absinthe Amerique 1912 Verte - Great Lakes Distilling (Milwaukee, Wisconsin) , along with a new make whiskey Buffalo Trace White Dog Mash #1 - Buffalo Trace Distillery (Frankfort , Kentucky) .

We should also have our year end overhaul of links done soon (where we integrate all of the past years monthly new bookmarks into their proper categories- so look for a large expansion soon of our already over 4,000 bookmarks of every webpage we have found about alcohol by category!

RSS Feeds Rebuilt after Forced "Migration" by Bloglines

2011-01-15T10:17:00.000-05:00

After days of rebuilding our RSS feeds (Thank you Bloglines for "migrating" our feeds on us for their new "look " ) , we have 407 feeds back on the Spirits Review.com RSS feed.

If you have a blog and are wondering what happened to your readership you may want to look into this. We lost about 3/4 's of our feeds and had to manually reconstruct them one at a time. We also rebuilt them in Google reader and will change our links to Google so we don't have to do this again.

2010-12-09T14:59:00.001-05:00

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2010-12-09T14:58:00.001-05:00

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2010-12-09T14:56:00.001-05:00

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52 Martinis: One-handed Cocktail Adventures: le 47 at Chateau Fontenac

2010-09-26T00:33:00.001-04:00

52 Martinis: One-handed Cocktail Adventures: le 47 at Chateau Fontenac
An excellent review of the Bar where the 2000 Euro Ramos Gin Fizz was born by Forest of 52 Martinis who was there at the time.

The 2000 Euro Ramos Gin Fizz Part 2

2010-09-14T03:00:00.000-04:00

We got to the Bar 47 @ Hotel Chateau Frontenac around 10 PM or so. Lovely Bar on the corner and attached to the hotel. Nice selection oof spirits, very n ice drinks menu and wonderful liitlle bar set in this 4 star hotel. Ugo Frabbeti is the bartender there- a excellent, world class bar tender and outstanding host. Ugo will do anything and will meet your most demanding and elastic desires in order to make sure you have exactly what you want.
It is because of this that the title is what it is.
Joan ordered a Ramos Gin Fizz- both because she loves them and it was on the menu..

What they neglect to mention on the menu is that the hotel does not supple Ugo with eggs.
So.....

Ugo has to break into the kitchen to get his egg, Crawling through a window and around other thing s to actually gain access to the refrigerators where they lock down the egss. When he was coming out egg in hand (left) someone else came in and the door whacked his hand - breaking his hand in 2 places.
While we were unsure about this at first hoping it was just a sprain or minor dislocation , he was in extreme pain but he did not lose or crush the egg. He also gamely insisted on trying to make the Ramos , and when shaking proved too excruciating other help was pressed into service- the clerk from the front desk.
Meanwhile I stepped behind the bar and poured Ugo a double gin for the pain and we iced the hand in the hopes of reducing the swelling and pain.

After the clerk proved to not be suitable ( and he had to go back to the desk) I took over bartending until around 2 AM Which was a lot of fun, as the bar only had a few people and we were able to keep them served no problem . At some point someone ordered in some pizza and the bar continued until the end around Ugo remained bravely and gamely on station until the end. At which point he went to the emergency room to have his hand looked at - hoping there would be a beautiful nurse he could fall in love with- more on that later.

Reviews and Updates August 18th 2010

2010-08-18T18:01:00.000-04:00

We have just added new reviews for Smooth Amblers Greenbrier Gin, Stilltheone Distilleries Comb Honey Vodka, and also added a new revised tasting for Tequila Tamers sangrita mixer as they have changed the formula/makeup.

Day 1 at Tales 2-Later On

2010-07-31T17:49:00.000-04:00

After hanging about a bit at the Carousel we went out to our second home at Tales- The Alibi Lounge.We were there until about 5 AM meeting up with old friends and crew along with making some new ones.

Tales Day 4

2010-07-24T12:54:00.001-04:00

Tales of The Cocktail Day 4
You know you must be having a good time if you need to us e discarded schedules and pocket litter to forensically reconstruct what you have been doing for the past 4 days.

2010-07-23T00:29:00.001-04:00

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It's 4 AM at Tales

2010-07-22T04:41:00.004-04:00

Went to the shaker and barware symposium at the Museum of the American Cocktail which was a lot of fun and very informative. For the full batch of pictures please go to our flickr page for some of the photos of the barware and the people doing the presentations. On the way back Johnathan Forester and I realized we must go to Meyers hat shop - about 15 minutes before they normally close. After much discussion we end up buying some hats.This for me is a stellar event. I ever can find a hat that fits me. Ever.We got to talk to Mr Meyer himself and get fitted out with some outstanding hats.


My two new hats, One is a straw fedora and the other is a tweed porkpie with the old style 2 inch brim.		Luckily Mr Meyer ships so you don't have to risk flying them home

Mr Meyer Himself- In business since 1937
Meyer the Hatter Hat Shop

After this major shopping adventure we headed back to the hotel. After a quick rinse off we went on to the Beefeater Party around 7 PM - not bad in the scale of things -- not as crowed as last year but less food and the drinks were not quite as interesting. The theme was a Alice in Wonderland - a sort of William Burroughs version of Alice and Wonderland.
Alice was a rather tired looking lingerie model version, with the Mad Hatter looking like a Johnny Depp on a bad day and the Red Queen reminding me of the old saying " There is never a prostitute too old or too ugly to make a living in Paris" Substitute Drag Queen for Prostitute and the location for New Orleans and you get the picture.
After staying there long enough to be polite we decided to make our escape. On the way out we encountered a line of Ford Model A cars parked at the curbside and snapped a few shots of them . Not sure why they were there but they did add some nice texture to the scenery as it were

After jumping on the bus and discussing the crew from extreme makeover with the bus crew (who had worked with them recently) we got back to the hotel and ran over to our dinner date at G.W. Finns with the CEO of Van Gogh Vodka Norman Bonachick. Who is a really nice gentleman and gourmand.
The meal we had there was outstanding and quite reasonable. I would definitely recommend the place if you are looking for a higher end but not too pricey place to eat during Tales.
We are falling asleep at the keyboard so we will continue this chronicle in a few hours,

2010-07-21T12:29:00.001-04:00

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Tales Day 2

2010-07-21T12:23:00.002-04:00

Ed Hamilton The Minister of Rum

Up early Kahlua Coffee Bar and Cocktails at 8:30 AM followed by Breakfast at the media room compliments of Oxley Gin.Potato cakes, scones , ham scrambled eggs. Great Irish cheese also - Just not quite up to solid food today and so early.
Hanging with the Minister of Rum. Wireless network at Monteleone is not working at all it seems- going with a cellular modem to get a signal out.
Tried the Oxley Gin- Interesting but not overly impressed. Also they never seem to answer inquiries so I doubt if we will ever get to review them formally.

Outlaw Blogging At Tales Day 1

2010-07-21T11:29:00.001-04:00

Got in Early and promptly took up residence at the Carousel.3 drinks later (Sazerac,Veiux Carre and a Manhattan) then off to d.b.a for a tasting of small, artisanal spirits.
Some real stand outs from Haus Alpenz. Also a aged grappa that was quite a revelation.
Then off to the Alibi for the Bloggers in exile anti reception.Alibi has outstanding gumbo by the way as we had that for a quick dinner after meeting up with some PR people. Afterwards we went to the Drambuie Rusty Nail event at the Roosevelt which was lightly attended.
I think everyone went to the Cointreau Burlesque Show.

2010-07-20T21:02:00.002-04:00

Still Life of Tales of the Cocktail 2010

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Alibi Lounge July 20th (Day 1 of Tales)

2010-07-20T20:48:00.003-04:00

Bar at the Alibi
This is the scene from the Alibi Lounge (815 Iberville) . The Alibi is my second home or base during Tales each year. Contrary to popular belief, I do take a hotel room and do not actually live at the Alibi itself during Tales. I do go to my hotel about twice a day to shower, change clothes, and on rare occasions lie down. It has many advantages over a number of other bars or even the media room for a writer ( or anyone else) who needs a good ( notice I didn't say nice) place to drink, eat, and hangout with friends at all hours and not be bothered.
The beer selection is one of the best in the area there, they serve good bar food 24 hours a day and even deliver, and it is a service bar so most of the clientele are bartenders, wait staff and off duty strippers.
So guys, if a woman expresses an interest in you there you know they are serious as they are off duty.
Another advantage is because they do escort services for customers carrying fair amounts of cash (see above), the staff are armed - so like a cop bar it's a safe place to be- it has a reputation and the local criminals (at least the robbery types) know to avoid it. Downside is don't ask for a Sazerac or any other mixed drink that needs much in the way of ingredients or mixology skills- won't happen.But otherwise it is at least 1/2 the price of the Absinthe House and much less crowded. It is also relatively isolated being around the corner from Bourbon Street - so you don't get all the amateurs and riffraff that you get on Bourbon Street.

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2010-07-09T01:09:00.000-04:00

I will be blogging at Tales of the Cocktail. No, I am not part of the club that does it. I tried a number of times to become part of it and gave up. Including last year when I was supposed to be a "Guest Blogger" but they never bothered to acknowledge or publish my dispatches or answer my emails as to why not.
I will be an outlaw ( as in beyond/outside the law/rules/society/organization). In the spirit of Hunter S. Thompson and William Burroughs I will attempt to report on what is going on without dressing it up or making it pretty and more acceptable. I will continue to be the "Contaminating Antiauthoritarian Element".

Harbor at Dusk

2010-06-30T21:50:00.002-04:00

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New Camera and Photography at Spirits Review

2010-06-24T21:38:00.001-04:00

We recently acquired a Pentax K-7 to do more ( and better) photography for ourselves and the website. After much research and asking around we decided on the Pentax because it gave us the most bang for the buck and is designed for rugged conditions ( like New Orleans during Tales or deserts in Peru). It's got over 20 different weather seals and even the lenses are built to be weatherproof (read more likely drink proof in my case and where I go).
I looked at Nikons and decided they were overpriced and riding on their name rather than value and so did Canon to a lesser degree. Another point in their favor is due to their rarity you can pick up old lenses ( film SLR) for almost nothing as no one else is competing for them.
It also had a lot of advanced features such as a automatic level, options to use AA batteries and lots of features for the money.
Only downside is the 330 + page manual - and I mean all in English- this is not some 6 language manual- It is going to take a bit to use this camera up to it's potential. But on the plus side the manual is easy to understand and well written - it's just a lot to absorb.
So far we have taken it to Miami to the Rum Renaissance Festival where we shot about 1400 photos , indoors and out with temperatures ranging from 65 F to 90+ F in full sun all day and the camera held up better than I did ! Please check Spirits Review, Face Book, and this Blog for more results.

Fathers Day Suggestion - Or Any Time You Need a Nice Bottle for Someone

2010-06-18T16:55:00.001-04:00

As my role as a "Spiritual Adviser" I am asked a lot about what bottle to get for someone who already usually has a well established private bar collection of their favorite whiskeys. Some of these are bourbon, a lot of them single malt scotch and a few Irish whiskeys as their focus. Problem is, it is getting increasingly hard to get someone something different that they will like. Most people seem to have fairly established collections and tastes, and chances are over the years between what they buy for themselves and what they have gotten as gifts you run out of options.
I recently found a nice alternative to all of the above whiskeys with a spirit that Dad probably doesn't have, or certainly not this particular expression. Remy Martin 1738 Accord Royal 2 is a lovely blend of over 240 eau de vies of cognac the minimum age is 4 years and the oldest 20 years. This makes it a bit short of an XO but on the flip side less than half the money ( around $50 or so), more importantly it has many of the aroma and taste characteristics that whiskey lovers -be they Scotch , Bourbon or Irish enthusiasts-enjoy . That coupled with the fact that in many cases they can use this cognac for their familiar cocktails ( swapping the cognac for their usual) for a somewhat familiar but new taste and all the cognac cocktails they can easily make also.
We found the Remy 1738wasn't just good in a snifter ( which it is) but mixed and tasted well in a number of cocktails. Both in price and overall characteristics it closer to a whiskey ( in many nice ways) than a cognac is traditionally thought of. Not only an opportunity to get a father something he doesn't have but would like (unlike a tie) but a chance to teach him some new tricks and expand his horizons a bit.

Peru and Ron Cartavio Rum Distillery

2010-01-06T14:40:00.007-05:00

Through the kind invitation of Robert Burr of RumXP I was invited down to Peru for a few days to visit a Peruvian Rum Distillery (Destilleras Unidas ) where they produce Ron Cartavio Rum A very respectable rum which comes in several varieties and is now imported into the US.
Previous to this I had heard of Peruvian rum but had little experience with it. When I thought of Peru I thought mostly of Pisco ( a lot of that was also sampled during our sojourn there also)
We have about 500 photos up on flickr and also linked from our web page (under the adventure section) Here we will recount some of the stories in more detail.
We started off by flying from Rochester,New York to Miami. Hadn't been to Miami in a few years so it was nice to be back.
Got picked up by Rob Burr of Gifted Rums and we went out to lunch and await David Russel (of R&D Rums)who had a slightly later flight.
Later we went out to a product launch party then over to a bar for a Square One Dinner with the estimable H.Joseph(Ehrmann)

Last Night at Tales

2009-10-15T22:24:00.004-04:00

The last night at Tales was something that almost seemed like the party scenes in the last Matrix movie.
Put 100's of bartenders/mixologists in on very open plan building, add outstanding cocktails from multiple bars set up in said building, add music and well... you can see the pictures and videos we shot in both flickr and facebook. Party didn't break up till 4 AM or so officially and then we all dispersed - the more well behaved ones went to their hotels for a little lie down, the rest were loosed on the streets of New Orleans till dawn - yet again.

Disclosure Statement

2009-10-07T01:35:00.003-04:00

Below is the disclosure statement I came up with for my various sites (primarily the website).
Everyone feel free to use this. Please cite or credit me as the inspiration if you like and feel free to use it as a template for your own disclosure piece.
In a way it was therapeutic to write it and it clarifies a number of questions about myself and my webpage both to the world and to myself- or at least sets it down in writing.
Samples and Disclosure Statement

DISCLOSURE STATEMENT:

As noted in Samples (below) we solicit samples for review. Otherwise we could not afford to do this. Unless otherwise noted assume that someone, somewhere, sent us whatever it is in the hopes we would review it - and hopefully like it. Just because someone sends us something does not mean we will show any mercy. We will do a fair review of whatever is sent but the mere fact it was free does not buy us or even rent us. We review products with objectivity and professionalism wherever and however they were acquired.

We do not currently accept advertising but when we do it will only be for items we feel are of excellent quality and something we are not embarrassed to accept advertising from, endorse , or otherwise be identified with,and nothing we feel would be compromising to our integrity, tastes, or values. Again, we are open to offers in the future but will only accept those of products we liked in the first place. We will not change ratings or enhance them in any way in exchange for money or product. Likewise our endorsements are not paid or for sale - we review a product for free and you can quote us for free - the only condition we do ask is you cite us and/or hyperlink to our page as the source.

We will also happily accept travel expenses to visit a distillery, tasting, or whatever else to cover it for the webpage, blogs or other forms of media and will disclose who paid us if/when that ever happens (hasn't happened yet - but see above on our conditions to accept offers).

Samples

I am always looking for new products to review and/or feature on Spirits Review. I will not only sample a product, but any variations or line extensions of the same product. So please feel free to send examples of different bottlings, expressions, etc. Also please send any shelf talkers, literature, or other sales merchandise you feel may be useful.

How to Get Your Product Reviewed

Shipping Instructions/Suggestions:

1. Wrap the items carefully (lots of bubble wrap!).

2. If possible, please send via FedEx (They seem to do the best job) or UPS.

3. Quantities: spirits and wine (minimum 375 ml per item to be reviewed); beer (minimum 2 12-ounce ounces per brew or type to be reviewed). Part of our reviews is on packaging, we like to include drinks as part of the review and we do our own photos/bottle shots this is all difficult with minis. Please see our About page for further details on what we do. Also please send any shelf talkers, literature, or other sales merchandise, POS etc., you think we might find useful.

4. Please email me so I know to look for your samples.

If you have any additional questions, please feel free to contact me via email: Chris(at)spiritsreview.com

Please forward sample(s) to:

Samples can be sent to:

Christopher Carlsson
86 Nunda Blvd
Rochester, New York 14610
USA

Cheers,
Chris

"We Don't Have Things Like This In The Third World" III

2009-09-02T11:33:00.003-04:00

"Tales crowd is doing its best to kill the night and greet the morning" Around 6 Am or so some stripper from a local club (sorry won't say which) tried selling my English mate some methedrine (his accent marked him as not from around there and unlikely as law enforcement ). He had an outstanding rejoinder (no wonder he gets all the action) No, thank you. I deal in something much more dangerous - alcohol but I do it very responsibly (went on to explain bartending) chatted up the two pneumatic blondes quite nicely for a bit. Finally sometime after the sun rose and before it got to bright we all headed back to the hotel, another night gone and a new day at Tales beginning.

(Apologies for breaking the story up but it seems the only way to be able t0o post the photos Anywhere near where I want them.)

"We Don't Have Things Like This In The Third World" II

2009-09-02T11:30:00.004-04:00

Eventually ( as the opening was running late) we were all greeted by Charlotte Voisey - Hendricks Gin Ambassador who, even more so than usual , (given the costume and circumstances), looked like a slumming angel .

Charlotte , who always is a good sport about such things, wore her costume with grace and poise, greeting all of the guests into the darkly lit room beyond the golden doors.

I ran into David Suro ( Of Tequilas Restaurant in Philadelphia and Siembra Azul Tequila) and Dr Rodolfo Fernandez (Noted expert on all things Agave and more) at the burlesque show - Rodolfo had a great line as we were watching the whole spectacle - "We don't have such things in the third world " a pause then, "But we do have American TV which can be similar"

The burlesque show itself was, at turns, amusing and scary, depending on the acts - some of which reminded me of a old saying about prostitutes in Paris but I digress as usual.

Following the Hendricks party I caught a ride with David and Rodolfo to Herbsaint down the street. Bottles of Mezcal somehow appeared from out of a briefcase someone else brought and we are drinking it from the bottle on the sidewalk at the cafe. After getting some more refreshments and a desultory conversation or two we went back to the Monteleone Carousel till it closed down for the night. After that it was off down Royal and somehow ending up at the Erin Rose around 4 AM or so.

The place was unbelievably packed and people of every possible type, persuasion and state of sobriety were there,a major player in the business was there , hooting,raving falling over and having a good time, locals, tales goers of all stripes, it looked like the Meet Cafe from Naked Lunch, some many people of so many different types and enthusiasms were packed in there it was hard to tell who was doing what to me , if they were just being friendly,something more or just trying to let someone else go by. It really didn't matter really, everyone was getting along just fine. We bumped into numerous old friends, made new ones and finally, regretfully, headed down to the Alibi to decompress a bit and await the dawn with a few of a die hard friends.

"We Don't Have Things Like This In The Third World"

2009-09-02T11:25:00.005-04:00

Wednesday July 8th Evening - Thursday July 9th Morning

"We Don't Have Things Like This In The Third World "
-Dr Rodolfo Fernandez

The evening started tamely enough and slowly decayed into another another walking into the dawn, "I swear I will never do this Again!", debacle .
Dinner was with the crew from Baddish PR and Remy Cointreau at Mr B's across the street from the Monteleone - surprisingly a number of people in the dinner party were drinking Tourment Vert (the only absinthe/pastis on the menu admittedly) including myself. It really did taste fairly good with lots of ice (OK I was dehydrated and ready to drink almost anything at that point that was cold - but still...).
After a lovely dinner with the crew it was time to go out and see what parties there were on offer for the night- funny the idea of sleep doesn't occur during Tales for most of us it seems...
First there was the Beefeater 24 party at the Roosevelt, a somewhat jarring change from the plush , classy and and low key celebration they held last year for Desmond Payne's Jubilee . This one was full of techno music,suckling pigs, and lots of dancing (in no particular order). The new Beefeater 24 was the spirit of the hour and many different types of drinks were available to showcase this new gin - all of which seemed quite nice and were presented in great profusion to any and all who wished to sample them.

It probably was a particularly bad omen that we were dancing with a mime before 9 PM - dancing with a mime at any hour would have been a bad omen of things to come but before 9 well....
After that lamentable spectacle we proceeded downstairs to await the opening of the Hendricks Burlesques Show, bumping into several luminaries such as Dale DeGroff and Simon Difford. We also knew at this point that if Gary Regan was not here, at this event, he was either dead or seriously MIA.

First Night at Tales - Where All My Troubles Began

2009-09-02T11:17:00.004-04:00

This Post was submitted to the to the Blogging Tales crew and never got published there, so I finally decided to publish it here.
O.K. The plan sounded reasonable at first blush, get to Tales early ( by noon from the East Coast ) the day before it all starts (Tuesday ), Yes it did involve getting up at 5 AM , but the thought was , well I'll just have a little lie down before my 6 PM dinner plans with some friends.
That would have worked well if I had gotten more than 3 hours of sleep that night and also if I had not been told upon arrival that my room would not be ready till 4 PM.
Great I thought - all ready sleep deprived and no place to go - back part of the Carousel is shut off and too hot and sunny to sleep in a park.
So I belly up to the Carousel Bar and order an Abita, checking to see if I recognize anyone else.
A few people are already filtering and we have some desultory conversation and look over our paperwork (registration is not open yet either) and try to come up with some plans in lieu of sleep.
The desk staff at the hotel swear they will call me when the room is ready- It's around 4:30 when I get the call.
I retrieve my gear, settle in a bit, have a quick shower, then peruse my maps and contact lists,
I make a few calls and make sure the arrangements for a Fernet Branca 2 pack hung on my doorknob each morning till Sunday is set - there are priorities here.

I met up with the Bartenders Apprentice group - these are the bartenders that do all the heavy lifting , behind the scenes work prepping, and preparing the hundreds of gallons of cocktails for various functions and presentations.They are in a sense similar to the "Black Gang - the workers who shoveled coal into the boilers of steamships - never noticed by anyone but absolutely vital to the operation.

Remy Cointreau has set up an appreciation night for them in advance and I was invited to tag along. First there was some team building games and some competitions - including one that involved guessing the contents of a bag of very disparate items- which later became props for a number of people to wear later in the evening.....

First stop was Arnauds a short distance away for drinks and in some cases cigars. Followed after a bit by the Old Absinthe House then was Tujaques which was a lot further away than many people realized.

A number of us eventually ended up at our usual haunt the Alibi - a place that never closes (Actually they do close for one hour a year for cleaning whether it needs it or not) and is the service industry bar near Bourbon St.

Party breaks up around 4 AM or so with some of us still hanging around till 6 or so.

So much for an early night at the beginning of Tales.

In Praise of Vodka II

2009-08-10T16:37:00.003-04:00

Bee Sour
2 oz Bee Vodka
2 oz Fresh lemon Juice
1 oz Simple syrup or agave syrup or 1/2-3/4 oz Honey
1 oz Egg White
2 Dashes Angustora Bitters
Shake vigorously with or without Ice (no ice makes of better foam but chill shaker in freezer)
Pour into Old Fashioned Glass with ice
Garnish with slice of Lemon and Marashino Cherry

This is a drink that is very simple in its ingredients but somehow complex.
It uses a 100% New York State Honey Vodka ( Bee Vodka from Hidden Marsh Distillery ) which has a very distinctive taste and mouthfeel. Floral, citrus, toasty, a dry high proof mead in a sense.
It is a very light frothy kind of drink with a lot of subtle flavors and complexity to it without being overdone. Similar to a Pisco sour but more subtle - and yes you can put the bitters on top of the foam Pisco Sour style as a variation.Refreshing, easy to drink and quenching. Light but not bland.

In Praise of Vodka

2009-08-10T01:17:00.006-04:00

My friends would politely label or name me as an anomaly . I am many different things and capable of having multiple enthusiasms about disparate issues, causes and substances.
One of these many things is beverage alcohol in it's many splendid and multifarious forms.
Some of my chief enthusiasms for that subtle poison for without which life would become rapidly unbearable are for whisk(e)y, gin, brandies and eau de vies. But I also have dedicated a lot of time and attention to vodka. By last count I have almost 200 of them of every conceivable type from all over the world. They all are interesting (some if only in a bad way or humorous way), different and worthwhile in some way. And yes they even have a sense of terrior , a Russian vodka from the Yaroslavl area is as distinctive from an Estonian vodka as an Islay scotch is from a Highland,
It's just more subtle and in a narrower range of difference. I have Russian friends who can not only tell you what distillery but what shift made the vodka at Russian distilleries. It's a matter of attention to detail. Example:
A cola drink has roughly 50 + flavor notes to it. A lemon /lime clear soda (7 Up, Sprite etc.,) has only about 7 - but of course you can tell 7 UP from Sprite . Same holds for mineral water - the differences between most are quite remarkable , Gerolsteiner tastes nothing like Perrier and so forth.
Vodka can and does have unique differences that make it interesting, subtle yes, but interesting.
As to drinks think of it as a blending or catalyst agent. It is absolutely necessary for the mouthfeel, weight and mixing of some ingredients to make a successful cocktail, but many were you don't necessarily want a extra taste(s). If one were to use only alcohol containing eau de vies in a drink rather than juices or other non alcoholic liquids you would be either making very small drinks or a rapidly mind numbing cocktail. Vodka does serve a vital purpose as something to facilitate blending of ingredients and to give a feel and taste to a drink.
Also it serves a very useful function which I rapidly learned to appreciate while socializing with my Russian friends.
When you are eating a Russian smorgasbord type of meal with friends there are a huge variety of heavy, protein rich, foods that each would cling like grim death to taste-buds interfering greatly with the appreciation of a new item.The only way to clear your palate for the next course (O.K outside of slices of cucumbers , but what fun is that?) is to do a Russian Shot of Vodka - this is not some 1 oz shot or even a 1 1/2 oz jigger but a 4 finger 100 ml (that's 3.38 oz minimum) of vodka to clear and rinse the palate.
Above is a prefilled Russian shot glass - tear off top as you won't need to reseal it (they always unscrew a cap of a liter bottle and throw it over their shoulder too - but that is another story).
Such pieces of glassware -and the vodka to fill- it is an indispensable part of a proper Russian gathering both for the enjoyment of the food, conviviality and comradeship that will break out.
Using any other form of alcohol just does not work, nothing clears a palate like a large shot of clear cold mineraly vodka - leaving the palate refreshed and ready for more. Another point is hangovers - if you are doing things properly and having many toasts , you need something exceedingly clean of any other chemical compounds (the ones that lend color,taste, and mouthfeel in other alcohols) because you are going to do a lot of it - you just can't do them in the same quantities.
As my favorite drink for vodka (or at least the way to drink it) many times it is something my many Russian friends ( Paratroopers, ex Partisans, Chekists,) taught me- just a glass of pure vodka at about 40 degrees Fahrenheit (too cold and it loses too much taste) in a Russian shot glass you clutch it in your hand and bump fists with your friends so you don't alert anyone - (Army Officers, Fascist Invaders of the Motherland, or whoever ) that you are drinking . You are simultaneously celebrating life, relaxing, and getting one over on authority - what could be better?

2009-08-06T23:57:00.002-04:00

World Breastfeeding Week Cocktail
Regan Gin Fizz (Variation on of course Ramos Gin Fizz)
Named after Gary Regan - the ONLY reason being that Gary always tells me I have to much time on my hands when I indulge in strange or pointless projects- no other reasons expressed or implied.

2 oz Aviation Gin
1oz agave syrup,
.5 oz fresh lemon juice,
.5 oz fresh lime juice.
1 egg white
1.5 oz human breast milk (hind milk is best)

Shake madly with ice for 2 minutes.
Read the rest of the story at:
http://www.halogenlife.com/stories/2984-world-breastfeeding-week-time-for-a-cocktail

2009-07-05T13:40:00.001-04:00

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.

[Posted with hblogger 2.0 http://www.normsoft.com/hblogger/]

2009-07-01T20:40:00.001-04:00

tales test

[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)

Drink Up New York Absinthe Tasting April 30th 2009

2009-05-06T00:13:00.005-04:00

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!

USBG Bartenders Cocktail Competition May 1st 2009

2009-05-05T16:38:00.004-04:00

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.

Is Absinthe in Danger of Becoming The New Mezcal?

2009-03-18T23:52:00.002-04:00

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.

New Fee Brothers Whiskey Barrel Bitters is Out ! (2009 or 3rd Release/Edition)

2009-03-11T14:46:00.002-04:00

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!

Noilly Prat Dry- The New Versus the Old, or Should I Say, The American Versus The European ?

2009-01-24T17:49:00.006-05:00

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.

New Fee Brothers Cherry Bitters Review

2008-09-12T00:45:00.002-04:00

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

Going to Tales !

2008-07-14T01:10:00.002-04:00

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

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That Smell is My Eyeball Burning....

2008-06-06T12:56:00.001-04:00

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.

Fermenter Room Panorama

2008-05-11T21:52:00.002-04:00

Fermenter Room Panorama
Originally uploaded by Spirits Review

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.

Century Pittsford Nicole's Liquor Store Review

2008-04-26T18:14:00.003-04:00

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!

The Eliot Spritzer

2008-03-15T18:58:00.005-04:00

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

What I'm Reading Lately- and Can Reccomend

2007-11-26T09:48:00.000-05:00

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

A new way to access Restaurant and Bar reviews

2007-11-19T20:15:00.000-05:00

We're now reviewing restaurants and bars in Rochester, NY - we're using Google's new "Yelp" interface - check it out!

Recent reviews by Christopher C.

What's this?

Posting to Technorati

2007-11-13T20:03:00.000-05:00

In an effort to expand readership we are going to register with Technorati.
Technorati Profile
Along with, of course, posting more stories

Michael Jackson - The Beer Guy - Not the Clown

2007-09-13T21:23:00.000-04:00

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.

Tales of The Cocktail in New Orleans Day 1 July 18th The Conference

2007-08-04T20:37:00.001-04:00

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.

Tales of The Cocktail in New Orleans Day 1 July 18th

2007-08-04T19:57:00.002-04:00

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.

Hurricane at Laffites Blacksmith Shop

2007-08-01T00:12:00.001-04:00

Hurricane at Laffites Blacksmith Shop
Originally uploaded by Spirits Review

Part of the walking tour of New Orleans involves a bit of drinking

Flickr

2007-08-01T00:02:00.001-04:00

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.,

Tales from Tales

2007-07-27T21:50:00.002-04:00

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.

Ernest Hemingway Memorial Bar Crawl in NOLA Saturday July 21st

2007-07-25T17:37:00.000-04:00

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.

Wine Section Expanding

2007-06-14T17:06:00.000-04:00

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.

Absinthe Section Now On Spirits Review

2007-06-13T20:29:00.000-04:00

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.

Spirits Review is Adopting Flickr for Adventures

2007-06-13T20:23:00.000-04:00

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.

Cachaca

2007-05-18T11:50:00.000-04:00

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.

Status Report

2007-02-09T10:10:00.000-05:00

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

Test of Remote Blogging Tool HBlogger from Palm

2007-02-06T10:35:00.001-05:00

TEST of Hblogger

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Atlanta - Nibbled to Death by Rats

2006-11-07T18:26:00.000-05:00

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.

Glassware

2006-09-21T00:14:00.000-04:00

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.

New Additions

2006-09-05T09:39:00.000-04:00

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!

New Bookmarks are up!

2006-08-26T01:25:00.000-04:00

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!

New Computer Up New Material to Follow

2006-08-05T21:35:00.001-04:00

The new computer is up. It is a dual processor type running Ubantu Linux and uses a RAID configuration that stripes and backs up (and uses 4 hard drives) .So we are ready to get back to the salt mines and post some reviews!

New Computer Up New Material to Follow

2006-08-05T21:35:00.000-04:00

The new computer is up. It is a dual processor type running Ubantu Linux and uses a RAID configuration that stipes and backs up (and uses 4 hard drives) .So we are ready to get back to the salt mines and post some review!

Progress Report

2006-06-26T10:35:00.000-04:00

We still haven't seen the new server,the new computer is being reworked but the filming has stopped and gone to editing.
We now will be posting more reviews the old way (slower) but they are getting done and we have a backlog of products to post. We will be up late tonight posting on the website(www.spiritsreview.com of course)We hope to have the new computers in our hands later this week and hit the ground running after July 4th on stepping up our postings !

Spirits Review FUBAR

2006-06-01T11:28:00.000-04:00

In case anyone has been looking for some more new reviews we apologize.
Here is the current situation here:

Server has been fried by Niagara Mohawk- we are still trying to build a new one.

New computer is still not acquiescing to our demands to work.When it is up we expect to increase posting by 100-150% as our new software packages will eliminate a lot of work and boost productivity. It will also allow me to post directly to the page eliminating some time lags (see below for example)

Photographer and webmaster are MIA till at least next week.They are working on a movie called "Summer Longings" by Cyanotype Productions (www.cyanotypeproductions.com). This means no photos or postings till then.In the interim we are reviewing and writing as much as possible to get ready.

New group for "Spiritual Assistance"

2006-06-01T11:05:00.000-04:00

We have started a new google group for Craft Distillers and Importers of fine spirits who are looking for markets,distribution, and retailers at Spiritual-Assistance@googlegroups.com .
We are looking for people who would like to sign up for membership and exchange information,tips, and leads on how to get a foothold in the market.
We will be setting up forums and topics as people ask for them and will also be setting up a website (www.spiritualassistance.com) later on and incorporate it into the site.
The aim is to form a group of individuals/companies that can help get products advertising,public relations, and to market .
This venture has started because there are so many good products out there and breaking into the market requires a lot of money,savvy and luck. We hope to overcome this through mutual assistance, trading information,and pooling of resources.
As many in the trade know, the distribution network is consolidating rapidly and many small good products are being squeezed out by the mass produced dross. Most small producers cannot get the large distributors to sell their products.
We are actively looking for distributors who are seeking high quality products and are willing to hand sell them to retailers and restaurants, retail stores ( brick and mortar and internet) restaurants who wish to have some of the best new emerging products on the market .

2006-05-07T12:28:00.000-04:00

Tequila Dinner at The Strathallan
Friday was Cinco de Mayo which is usually observed ib a similar fashion to St Patricks Day- An excuse to get paralitic because of something done by a ethnic group that you don't belong to hundreds of years ago, on some rot gut drinks.
This was not the case at the Strathallan.
The Strath hosted a 5 course dinner which was paired with 10 Tequilas.
The Full menu is posted on the previous post as I cannot figure out how to cut and paste this article and the menu togetherr.

All of the food was outstanding.
My only observations were:
1. The room was small,noisy and hard to around in.
2. The tequila was fairly mainstream (Mostly Herradura)
Otherwise it was a wonderful dinner, well executed and cheap considering the type and amounts of both the food and tequila. We look forward to other Spirited Dinners there and will post announcements about them as we get the information

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Cinco De Mayo Dinner Menu at the Strathallan

2006-05-07T12:09:00.000-04:00

Cinco de Mayo Tequila Dinner Menu

Friday May 5, 2006 at 7:00 pm

Course I

Smoked Tomato and Ancho Veloute with Lime Pesto and Chayote

Cazadores Reposada

Course II

Lime Dusted Ahi Tuna with Daicon Sprouts, Red Oak and Meyer Lemon Vinaigrette

Herradura Hacienda del Cristero

Course III

Niman Ranch Cedar Smoked Pork Tenderloin Accompanied By Chipotle Pear Chutney and Sweet Potato Pierogies

Herradura Anejo

Course IV

Lime Butter Basted Opakapaka (Pink Snapper) with a Cilantro Risotto and

Citrus Baby Vegetables

Oro Azul Blanco & Chinaco Blanco

Course V

Mango Tomato Flan Parmesan Arregiano and 'Planeta' Extra Virgin Olive Oil

made with

Margaritaville Mango Tequila

Chef de Cuisine - Ethan Drake

Sous Chef - Jeff Yaniak

$75 All Inclusive (Includes Tax and Gratuity)"

This is Were I was Last Week

2006-03-29T10:20:00.000-05:00

FOR IMMEDIATE RELEASE               Contact: Tom Keating
                                   Ybor City Chamber of Commerce
                                   813.248.3712 x23

Cane Spirits Taste Test Blows into Ybor City
Tampa’s Historic Latin Quarter Hosts International Spirits Competition

(Tampa, Florida - March 28, 2006)
Smooth, rich, dark, sweet…?  A. Ron Zacapa rum, B. Millie Puente’s voice, C. Arturo Fuente cigars, D. All of the above.  If you said “D,” you are correct.  The first annual International Canes Spirits Festival - Tasting Competition was conducted in Ybor City this past weekend.  The Bay Area’s National Historic Landmark District was again making history as it hosted an “international tasting competition” for the sugar cane spirits industry.  The Festival spanned four days, from the judge’s reception on Wednesday evening to the awards ball on Saturday night, featuring the début of the Millie Puente Band.  The event consisted of four major components:  Tasting Competition, Rum Trail, RumFest and Rum Ball.

The key element was the Tasting Competition, which brought 28 judges from all over the world to Ybor to sample sugar cane spirits from 16 countries.  Over two days, 58 different products were judged on their aroma, initial taste, body and finish.  This is the first time an international judging competition has been held in the U.S.  According to Edward Hamilton, of the Ministry of Rum, “There are other spirits competitions around the world but none is solely for sugar cane spirits.”  Jeffrey Pogash, Directory of Communications for Moet Hennessy USA and one of the judges said, “I have been involved in a number of judging competitions and this one was flawless.”

A panel of qualified judges from across the U.S., Britain, Australia and the Caribbean awarded 28 gold medals, 18 silver medals and 12 bronze medals.  For several small brands this was the first time they have been in an international competition. Ron Zacapa Centenario - 23 year old, from Guatemala was top-rated in the premium rum category.  While many connoisseurs focus on the oldest aged rums, there were many superb white, flavored and dark sugar cane spirits as well.

Dori Bryant of Polished Palate, organizer of the overall event stated, “I am very pleased with the industry response and level of community support.  The judges and distributors loved Ybor City and are looking forward to coming back.  Ybor is an incredible venue for this event.”  A full list of results can be found at http://ministryofrum.com/iscsc.htm as well as more information about participating brands.

-----xxxxx-----

I'm Going to Rehab

2006-01-22T00:55:00.000-05:00

No , not that kind. Sorry to disappoint my critics. I'm happy with my current level of alcohol consumption. I am having to go to another kind of rehab for a occupational hazard.As a inveterate collector,sampler and reviewer of all things alcoholic I bring back a fair amount on my trips to just about anywhere.Unfortunately it weighs a lot, and I'll be damned if I am going to hand it over to the airlines to steal or smash any of my souvenirs.It seems I tore my shoulder out lugging my carry on baggage. It seemed OK for a few weeks afterward but after a while I couldn't hold a Martini in my right hand for more than 5 minutes.That was the breaking point, I was forced to admit I had a problem and that it was taking over my life- I was powerless to stop it.I had to believe in a higher power - that being rehab and therapy-not spiritual but physical, at times very physical.
So far it seems to be working I can hold a Martini glass again but I can't shake a cocktail shaker with that over the shoulder shake - yet.With time and money I hope to get back in form.

THE MINT JULEP

2005-12-22T15:07:00.000-05:00

I found rare treatise on the Mint Julep and want to share it with everyone else who is interested. It is out of print and old enough to be out of copyright-But if you are going to use this somewhere please give me a credit for typing the whole thing up for the web, Thanks!-Chris

THE MINT JULEP
The Very Dream of Drinks
FROM THE OLD RECEIPT
OF SOULE SMITH, DOWN
IN LEXINGTON, KY
THE GRAVESEND PRESS
1949

PREFACE
The mint julep has aroused almost as much argument as the war between the states. The controversy over the correct receipt for making the famous drink has raged back and forth between Kentucky and Maryland, Louisiana and Georgia and heated discussions, to sat nothing of wagers, are likely to accompany the mere mention of the drink. In Georgia mint juleps have been made with corn whiskey, sweetened with molasses, while depraved New Yorkers have gulped down juleps concocted with such bizarre ingredients as Creme de Menthe and maraschino cherries. It is no wonder that the late Irvin Cobb declared the outsiders Âpretenders and upstartsÂ and that no one but a Kentuckian knew how to make a mint julep.
The classic receipt for the Kentucky mint julep was published over half a century ago in Kentucky Whiskies. It was written by Soule Smith, lawyer, journalist, and superb raconteur of considerable local fame. In this famous receipt, the making of a mint julep becomes a ceremony. In loving and mellifluent language, the subtle blending of cold spring water with fragrant mint and good Bourbon whiskey and cracked ice somehow evokes the whole charm of the Blue Grass countryside. Here, then, is the famous receipt printed once again in a small illustrated edition for the delight of good Kentuckians everywhere.

THE MINT JULEP
But in the Blue Grass land there is a softer sentiment---a gentler soul. There is where the wind makes waves of the wheat and scents itself with the aroma of new-mown hay, there is no contest with the world outside. On summer days when, from his throne, the great sun dictates his commands, one may look forth across broad acres where the long grass falls and rises as the winds may blow it. He can see the billowy slopes far off, each heaving as the zephyrs touch it with a caressing hand. Sigh of the earth with never a sob, the wind comes to the Blue Grass. A sweet sigh, a loving one; a tender sigh, a loverÂs touch, she gives the favored land. And the moon smiles at her caressing and the sun gives benediction to the lovers. Nature and earth are one---married by the wind and sun whispering leaflets on the happy tree.
Then comes the zenith of manÂs pleasure. Then comes the julep---the mint julep. Who has not tasted one has lived in vain. The honey of Hymettus brought no such solace to the soul; the nectar of the Gods is tame beside it. It is the very dream of drinks, the vision of sweet quaffings. The Bourbon and the mint are lovers. In the same land they live, on the same food they are fostered. The mint dips its infant leaf into the same stream that makes the bourbon what it is. The corn grows in the level lands through which small streams meander. By the brook-side the mint grows. As the little wavelets pass, they glide up to kiss the feet of the growing mint, the mint bends to salute them. Gracious and kind it is, living only for the sake of others. The crushing of it only makes its sweetness more apparent. Like a womanÂs heart, it gives its sweetest aroma when bruised. Among the first to greet the spring, it comes. Beside the gurgling brooks that make music in the pastures it lives and thrives. When the Blue Grass begins to shoot its gentle sprays toward the sun, mint comes, and its sweetest soul drinks at the crystal brook. It is virgin then. But soon it must be married to Old Bourbon. His great heart, his warmth of temperament, and that affinity which no one understands, demand the wedding. How shall it be? Take from the cold spring some water, pure as angels are; mix it with sugar until it seems like oil. Then take a glass and crush you mint within it with a spoon---crush it around the borders of the glass and leave no place untouched. Then throw the mint away---it is a sacrifice.
Fill with cracked ice the glass; pour in the quantity of Bourbon which you want. It trickles slowly through the ice. Let it have time to col, then pour your sugared water over it. No spoon is needed, no stirring is allowed---just let it stand a moment. Then around the brim place sprigs of mint, so that the one who drinks may find a taste and odor at one draught.
When it is made, sip it slowly. August suns are shining, the breath of the south wind is upon you. It is fragrant, cold and sweet---it is seductive. No maidenÂs touch could be more passionate. Sip it and dream, it is a dream itself. No other land can give so sweet a solace for your cares; no other liquor soothes you so in melancholy days. Sip it and say there is no solace for the soul, no tonic for the body like Old Bourbon whiskey.

THE END

Bunuel Martini

2005-12-20T21:17:00.000-05:00

Bunuel Martini

Another View of the Stadium

2005-12-07T00:01:00.000-05:00

Sports Arena and Brocante Site

2005-12-06T23:47:00.000-05:00

This is a shot of a sports arena ( yes, in the riot zone but during daylight) where there was a Brocante that we went to

Below is an abandoned tunnel we came acroos on our way back ( on foot) through the 13th Arrondissmont

Trip to Paris and Belgium

2005-12-05T12:13:00.000-05:00

As a few people know,Joan andI went on a trip to Paris and Belgium for 2 weeks in early November as a late celebration of Joans 50th Birthday.
Yes, during the height of the rioting. No, I was not involved. You know you are getting older when , instead of joining in such things you sit in a corner Cafe reading the British Financial Times and enjoy the news that the Euro has it a new 2 year low BEACUSE of the rioting so your drink now costs about 15% less.
Above is a picture of the market in the Latin Quarter where we stayed. We stayed with a delightful woman named Jaquiline Ponz at her apartment at 16 Rue Descarte near the Pantheon just uphill form Rue de St Germain and near one of our favorite restuarant the Petit Prince Here are a few pictures of where we stayed:
s

Bar Tools About Series - Muddlers

2005-11-01T00:34:00.000-05:00

Muddlers are used to muddle (read juice,crush,grind and blend) fruits,leaves and other ingredients in drinks similar to a mortar and pestle except in a cocktail glass or shaker to prepare a drink (such as a Old Fashioned,Whisky Sour, Caipriana among others). They are an indispensable tool for a well stocked bar.

They come in various sizes (from single drinks disposables to industrial/commercial) and materials (wood,metal,glass and plastic) depending on a number of factors. I always like to have a number of them on hand as some work better than others for a particular drinks and sometimes you want to include a combination muddler/stir rod in a drink.

A few tips:

1. If you are using wooden muddlers you should coat them with food grade mineral oil as you would a wooden cutting board - to prevent anything else from soaking in.

2. When mixing a drink where you are going to muddle fruit it is usually best to add the sugar first then the fruit,leaves, etc., as the sugar makes a good abrasive to extract more flavor (plus being on the bottom it helps dissolve the sugar)

3. Rinse any muddler off quickly when you are finished using it for the night (or day) and wipe it dry - fruit juices are sticky,corrosive and spoil.You don't want to compromise your drinks next time around.

Martini Article In Rochester Democrat and Chronicle

2005-07-21T10:14:00.000-04:00

The following is a link to my Martini Article as published in the Rochester Democrat and Chronicle Newspaper:

http://nl.newsbank.com/nl-search/we/Archives?p_action=doc&p_docid=10B7A92564FCBC18&p_docnum=3&p_theme=gannett&s_site=democratandchronicle&p_product=RDCB

Martinis

2005-07-05T12:01:00.000-04:00

Modern martinis are mostly gin, except, of course, for a vodka martini, so it is very important to choose a good quality gin to start with. The type used in a martini is usually referred to as a London Dry Style, as opposed to Dutch or Genever Gin. Even among these, there are two very different styles or expressions. At one end of the spectrum is Martin Miller's Gin, a good example of a thick, junipery gin and at the other end is Van Gogh Gin, with a wonderful citrusy flavor. There is also Magellan Gin, distilled with iris root that gives it a lovely sapphire blue color.

A critical ingredient in a martini is the vermouth. Many people do not realize that vermouth is a fortified wine that is flavored with herbs and as such, it can (and will) go bad over time and can ruin a martini. To avoid this there are a few simple rules.

1. Always buy a small (375 ml) bottle.

2. Keep it capped and refrigerated after opening.

3. Try to use the rest within one to two months. It can also be used for cooking in recipes that call for white wine.

Personally, I much prefer the French vermouths especially Noilly Prat vermouth (both the white and red varieties) over Italian vermouths such as Martini & Rossi or Stock. The blending of the French vermouth is a bit more subtle and complementary. American wineries, such as Vya and Duckhorn, are starting to produce some interesting vermouths that I recommend as well.

Bitters are another much overlooked (or entirely forgotten) ingredient to a good martini. Bitters were traditionally an integral part of many cocktails, as they greatly assist in the blending of flavors from the different components of a drink. Unfortunately, they have fallen by the wayside in many cocktail recipe books and many bars no longer use or even stock them. There was, at one point, a large number of different companies and types/flavors of bitters available. Sadly, this is no longer the case. Only four types of bitters remain in commercial production today. Angostura Brand Bitters from the West Indies are the best known and widely available, however they no longer contain Angostura Bark - a key ingredient to their original taste. Rochester, however, is fortunate that we have Fee Brothers at 453 Portland Ave. In business since 1863, they are one of the few producers of bar bitters in the world. They produce an Angostura, ( with the real bark), West Indian Orange Bitters, and two virtually extinct bitters, Mint and Peach. A 4 oz bottle cost less than $3 (about half the price of Angostura) and can be bought at their store and museum on Portland Ave.

Ice and the resulting water is another ingredient to be careful about. The best ice is fresh to avoid food odors, using filtered, read non chlorinated, water. You can, of course, buy a bag of Happy Ice at your local store to save time and trouble. If you are truly fanatical, you can get block ice and use an icepick to get the freshest non frosted ice. See Sharon Stone in the movie "Basic Instinct" for technique.

The final finishing component is the garnish. The most common two are an olive(s) or lemon zest (Outer skin of a lemon without the white rind). The main point is to complement the gin you are using. The choice comes down to personal taste/preference that comes with experience and experimentation.

And Finally...

Classic Martini Recipe

4 oz gin

1 oz dry (white) vermouth

1-2 dashes Fee's Angostura or Orange Bitters to taste

Pour the Gin and Vermouth into a shaker half full of ice, add the bitters.

Shake vigorously for 20-30 seconds to mix and chill (will also yield 25% dilution with water)

Strain into chilled martini glass

Add garnish (in the case of lemon zest you may want to twist then rub it around the glass first)

Enjoy

Variations:

Stirred martinis -- produce a more glasslike appearance, stronger proof, with heavier body. This actually the traditional mixing method but a little too strong for some.

1930s style--Use half and half white and red vermouth (1/2 oz each)

Gibson - same recipe but with a cocktail onion for garnish.

Manhattan - use bourbon instead of gin, with a cherry garnish. But that is a whole other story.

2005-06-22T19:31:00.000-04:00

Display at De Admiraal ( Amsterdam) A few of the Genevers (aka Dutch Gin) they make

2005-06-22T11:17:00.000-04:00

One of the Stills at van Wees (Amsterdam)

2005-06-22T11:15:00.000-04:00

A Small Sample of Van Wees Products at their Proefkalen De Admiraal on Herrengracht (Amsterdam)

2005-06-22T11:09:00.000-04:00

Wine Tasting in Roman Cave, France

2005-06-22T09:59:00.000-04:00

Cellar aging Room Van Wees, Amsterdam

2005-06-22T09:58:00.000-04:00

Me at Van wees Distillery, Amsterdam

Mondovino The Movie

2005-06-15T12:43:00.000-04:00

We went to see "Mondovino" a couple of days ago and I have to say it is a must see movie about wine and globalization of wine or maybe more to the point the world hegemony of wine driven by Robert Parker.
As I have stated before, I am not a fan of his or Wine Spectator (who is also featured in the movie).
While I like some of the wine he likes, I like a lot more wine that he does not like and I respect and honor the differences between different wines and terroir.
unfortunately the wine world (or at least the buying public) have increasingly been showing traits that are normally attributed to Lemmings rather than higher mammals.
Alarming numbers of the producers and buying public are flocking a singular type or model of wine, that singular type being a anointed Robert Parker wine ( a wine given a high score by Robert Parker).
Most of these wines have been micro managed, doped up, and blended beyond all recognition as to their original type and origin to fit a model of wine championed by Mr Parker. In many instance (in my opinion) these wines are manipulated in such a way as to mimic long aging in a short period of time and t remove terrior or any local variation. I refer to it as the McDonald's model of winemaking, fast, global, insidious, and lacking a soul. In any case back to the movie...
It is a wonderful compare and contrast between traditional winemakers and people like Mondavi, Parker, and Rolland.
It chronicles the struggles (and occasional victories) of the traditional winemakers and terroir, against the global homogenization of wine as represented by the above.

Cognac is Brandy, But Brandy is not Cognac

2005-06-09T14:40:00.000-04:00

In another installment of the Zen Riddles of Booze. Cognac is a brandy but not necessarily the reverse. Brandy come from the term gebrandtwien or burned wine ( Dutch/German origin).
In the middle ages wine began to be distilled in order to evade customs duties ( based on volume and further to reduce shipping volume and make it less likely to spoil in transit. When it arrived at its final destination it was watered back down to more or less its original strength. Many people found however that they liked distilled down. Brandy is an umbrella or generic term for a distilled spirit made from a fruit (as opposed to a grain). Here are some rough definitions:
Cognac is a form of grape brandy, produced under strict guidelines from certain varieties of grapes.
Armagnac is produced in a different area of France, and is quite different from Cognac.
Marc (French) is a form of unaged brandy similar to Grappa ( Italian) or Pisco (South America) all of which can run the range from lighter fluid to sublime depending on the distiller.
Aquadiente is the Portuguese version of grape brandy which may or may not be aged.
Calvados is apple an brandy produced in Northern France.

Breakfast Of Champions - Scorpion Laced Mescal

2005-05-01T21:40:00.000-04:00

I'm back after a couple weeks enforced sabbatical due to some highly unpleasant dental surgery.
In order to catch up I started in with 4 bottles of Scorpion laced mescal this morning. What the hell I thought, might as well get that one over with. Plus I promised the company I would try it before May 5th. No promises on what I thought about it of course, but it would be done and written up.
I have to say I had my doubts looking at it.
But I have to say it was a very pleasant surprise. Damn fine stuff. Still not crazy about the scorpions but very well made, eye opening stuff (no pun intended).

Is it Grappa, Marc,Baguciera,or Vodka ?

2005-04-28T00:06:00.000-04:00

A recent controversy has been what is vodka. Or, what are the allowable ingredients for vodka.
Pressure from more or less traditional vodka countries within the EU to make a ruling that everything except grapes (see above for some of the names of those clear alcohol spirits) could be used to make vodka. Spirit made from grapes had to be called something else - usually a name with zero recognition beyond the country of origin and even within those countries the names had generally negative connotations. This was obviously a attempt at protectionism. This rule was recently shot down after a fight by the Gin and Vodka Association in England.

Tequila is a mescal but mescal is not a Tequila

2005-04-14T00:28:00.000-04:00

Mezcal is a distilled product of the agave plant family. There are over 30 varieties of agave that can be used. Tequila uses a specific one, the weber blue agave. It also comes from a specific area in Mexico. Mezcal can be made from several different species of agave and is usually made in the Oaxaca area of Mexico. Tequila is a form of mezcal that is rather specialized and is distingushed from other mezcals for the most part because of the unsavory reputation mezcal had for years.
A basic analogy is the differences between cognac and armagnac. Mezcal is the country cousin, much less well known, earthier and in it's case much more traditional in its preparation than tequila ( which again is a form of mezcal).
The 'worm' by the way is actually a butterfly larvae (read catapillar) and is not present in Tequila.
Also a new trend is to replace the 'worm' with a scorpion. Look for my upcoming reviews or mescals at spiritsreview.com

Single Malt, Single Barrel, Single Single,Straight,Vatted Malts and Blends

2005-04-13T11:03:00.000-04:00

Here are some other terms that can confuse and confound aspiring Whisk(e)y connoisseurs .

Single Malt: Usually applies to Scottish Whisky ( note lack of "e" ) or to whiskies ( again note Scottish spelling) that are trying to emulate the style. It means that the whisky comes from a single distillery and is not blended with whisky form another distillery but is probably the blending of a multiple barrel "dump" as it is called in the industry to create a distillery signature and consistent style.

Straight Whiskey: Whiskey that is made in a single distillery. The term or definition used in the United States ( for the most part) to describe what a Scot would call a single malt in terms of production ( not in taste !)

Single Barrel: This term is most commonly used in the United States to describe a bourbon whiskey (note the "e") that is from one distillery and bottled from one single barrel . Bourbon Whiskeys (again note spelling) are all single malts using the above definition although their composition and aging requirements set them apart in different ways. A single barrel bourbon is a further refinement in individual character as again the whiskey comes from a single barrel and is not blended with other barrels. That being said the barrels chosen usually represent a distillery style or signature that while consistent will vary within a certain range to keep peoples interest. Barrels to far outside the style are not selected as single barrels and will be used to blend "Straight" bourbon whiskey from the distillery or sold on the open market.

Single Single or Singleton: The Scottish version of a single barrel, see above. These are rarely done by the distilleries themselves and are usually encountered as merchant or independent bottling. You have to read the labels carefully as a merchant or independent bottling can be either a single malt or single single. If it is a single single it is usually referred to as a single cask bottling or singleton.

Vatted Malt: A blend of single malt whiskies only. No grain alcohol (rectified spirit) or other spirits can be added. It is a type of blend but is specific as to the type of ingredients. Just blended malt is a rather more slippery category as to allowed ingredients or components. That being said there are good blends out there. I am merely trying to distinguish the ingredients and definitions not the quality .

Blended Whisk(e)y: This is the most slippery term of the bunch. It usually means it is a blend of whiskey, grain alcohol and can include gods only know what else. Colorants, flavor enhancers, sweeteners, etc., There are some good blends out there that are outstanding examples of the blenders art but usually it means bottom shelf whisky that is cobbled together from various ingredients of doubtful origin.

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1oz agave syrup,
.5 oz fresh lemon juice,
.5 oz fresh lime juice.
1 egg white
1.5 oz human breast milk (hind milk is best)