An online speakeasy of potent potables and other pabulam.

Over in the Washington Post this week, Jason Wilson gave us a drink from friend of the Den Rachel Sergi called “The Saint”, and also explained how and why you use beer in cocktails.? From some Facebook comments I’d gotten, there seems to be a thought that beer is fine on its own.

Don’t get me wrong, I love beer!? I’m drinking a Rogue right now (the First Growth Dirtoir Black Lager) but like ingredients such as, say, wine (thus, vermouth, natch) while delicious on its own, it can also work as an ingredient in cocktails quite easily.? Cheese is delicious on its own, and you cook with it too, right?

Right.

Another friend of ours, Phil Greene of the Museum of the American Cocktail, let us know about a seminar featuring Tad Carducci talking about spice in cocktails.? I’ve snipped Tad’s bio out of the link, but if you haven’t heard of him – just Google search him.? He’s done a lot.

Spice: The Fennel Frontier

Presented By: Tad Carducci

$45.00 per person pre-register

The ‘at-the-door’ fee will be $50.00.

Thursday, April 22 2010, 7:00 – 8:30 pm

Darlington House
1610 20th Street, N.W.
Washington, DC 20009

From 2500 B.C. to 2010, a look at the importance of spices and herbs; as medicine, as currency, as foodstuffs, and, most notably, as flavoring agents for spirits, liqueurs and cocktails.? Join us on a whirlwind journey back in time and around the globe to shed light onto an exotic and illuminating topic that most of us take very much for granted, while, of course, we “spice it up” with cocktails.

(It’s not that we don’t love you Tad, but hey, we pay by the character here.? What?? We don’t?? Oh well too late, I already cut it.)

Tonight, if you’re not already there, is Thursday Drink Night in the Mixoloseum bar, and we’re doing spiced rum.? Jump in if it’s not too late!

We’ve got some other events and some drinks coming up for y’all, so for now, go out and find yourselves something to drink.

A few years ago a friend of mine introduced me to a show called “Three Sheets”.  In it the host, Zane Lamprey, traveled around the world drinking in random places, dressing like they do (sort of), and trying the local hangover cure.

I loved it.  It was funny, it showcased some really cool stuff, and most of all, it seemed real – he was actually getting wasted, versus some shows where the host is holier than thou.

I ended up buying the DVDs of it and was disappointed when it went off the air.  Well, it really didn’t – MOJO HD, the channel that carried it, did.

Fortunately, it got picked up elsewhere.  Fine Living Network, in fact, which I might get, but I don’t have a DVR and really don’t watch TV any more except for sports and the occasional run of History Channel, Discovery Channel, or Military History Channel.  Or some USA marathons, but I’m more embarrassed to admit that.

Then earlier this week I got an e-mail from a nice lady named Wendy saying that the Travel Channel was going to start airing Three Sheets on April 14th at 11 PM EDT, featuring back to back episodes.  I’m more likely to be playing Borderlands or wallowing in my own self-misery to actually remember to watch at that time, but there’s a great chance that someone else might, or that I might even get off my ass, pay the $16 and activate the DVR on my machine so I can watch it and play the Three Sheets drinking game.

(Don’t know how to play it?  Here’s how:  GO DRINK.  No, wait, there are more expansive rules but I’m too lazy to write them here.  Go here and read them.  They make more sense if you’ve seen the show.)

I feel weird posting without a drink, so without bothering to figure out what it’d taste like first, I’m going to make up a Three Sheets cocktail off the top of my head.  It seems like it should be strong.  Later, maybe, I’ll think up a Zane Lamprey one.

The Three Sheets
1.5 ounces gin
3/4 ounce green Chartreuse
1/2 ounce Benedictine
1/4 ounce Fernet Branca
Stir – though I’d shake it – and strain.

Bwahahahaha!  Now the ultimatum.

ZANE LAMPREY I’M CALLING YOU OUT!  You’re coming to DC on June 4th, right?  I don’t know if you’re filming Three Sheets around then, but let me say:  You need to come to the capital of the United States for Three Sheets and you need me, SeanMike, to take you around.  (And yes, Marshall to help.)  I am confident in my liver to stand up to you.

OR ARE YOU TOO CHICKEN?

We shall see!

EDIT 04/21/2010: it’s on tonight, too! Woo to the hoo. Tune in if you can. And Zane, I’m still waiting!

Coming from the blog “Hobson’s Choice”, which has a really cool story for its name, we’ve got a theme this month for Mixology Monday of “punch”.? Over there, Mike quoted David Wondrich as he opined on what made a punch, starting from a definition in the 1700s or so.

I’m not going back that far.

When I think of punch, I think of a big vat of alcoholic drink – so yes, that’s pretty close to it – that is also pretty light, where you drink large cups of it.? The punches I’ve had at local watering holes, such as the nightly bowl at PS7 or at the late Punch Club, have been delicious but often come in small cups.? I’m not about to go to the college route, dumping a bunch of juice and two liters of soda into a tub with a few handles of vodka and rum, but I’d like something a bit bigger, a bit sparklier.

Yeah, that’s a word, WHAT OF IT.

At least I think it is.

Ahem.

Before I get into my post, I thought I’d cover another one – though I’m not making it.? Why not?? Well, it’s a matter of proportions – I’ve always wanted to make Gary Regan’s recipe for Artillery Punch, but look at how big it is:

Artillery Punch
1 bottle (750 mL) rye
1 bottle (750 mL) red wine
25 ounces chilled strong tea
12 ounces dark rum
6 ounces gin
6 ounces brandy
1 ounce Benedictine
12 ounces fresh orange juice
6 ounces fresh lemon juice
6 ounces simple syrup
1 large block of ice
lemon wheels, for garnish
Pour all of the liquid ingredients into a large nonreactive pan or bowl.? Stir well, cover, and refrigerate for four hours or longer.? Place the block of ice in the center of a large punch bowl, then add the punch and the garnish. – The Joy of Mixology, page 208

That is a lot of stuff to put in there!? I wanted something I could make by the individual drink, as I’m usually not in the mood for 24 six ounce servings (unless it’s a day that ends in “y”).

Thinking about it, I ended up with this drink – and I’ve got to say, I like it.

Celebration Punch
2 ounces Square One Botanical
1/2 ounce triple sec (Combier)
1/2 ounce orange juice
1/2 ounce lemon juice
1/2 ounce lime juice
1/2 ounce Trader Tiki’s Don’s Mix
1/2 ounce Campari
1 dash Angostura
Pour all ingredients into a shaking tin.? Add ice and shake.? Strain into a collins glass, top with club soda, ice, and a sprig of mint.

This is a fun drink!? It’s all bubbly and fruity and it makes me think of fun days of punch in the past.

The cool thing is you don’t have to use club soda.? Do you want to top it with more spice?? Try ginger beer!? Want to go different route?? Use 7-Up, Ting, or champagne.? I think it’ll hold up well to most forms of bubbly you might want to add – I almost did bitter lemon myself – but I’m really happy with how my punch came out.

And want to do it bigger?? Just remember your rules of batching cocktails!? Try using one fifth (750 mL) of Square One Botanical, and half a pint (or 375, really) of each of the other ingredients, plus make it around a dozen dashes of Angostura.? Mix up into a punch bowl, chill, then put a big ole ice block in it!

Hmmmm – I might just have to do that for my next party…

Anyways, once again, thanks to Mike at Hobson’s Choice for hosting this month, and thanks to Paul Clarke (as usual) for doing this whole shindig type thingamabob.? Cheers y’all!

I’d bore you with tales of parties come and gone, of bar crawls and drink competitions, but honestly – do you really want to hear it?? Do you really care? Not really.? And let’s be honest: I’m a booze blogger.? I’m having a ton of fun being one, but it’s not an exclusive club as long as you are a moderately decent human being.? After the battering my liver took I wasn’t certain if I was still a human being or not, but I tried not to let that stop me until, well, it did.

Let’s talk about the two products that helped push this along for the weekend:

Combier

I have a bottle of Combier (which was sent to me by them) and honestly, I should’ve written about it a long time ago.? I didn’t though, because I kept forgetting, and then they came to town along with Kevin Diedrich, a great bartender who is from DC area, moved to SF, back to DC, and is currently in NYC.? They gave us the history of Combier (it predates Cointreau, evidently), tastes of it against Cointreau and in a number of drinks, and even gave us a chance to check out the dried Haitian orange peels they use.? Cool stuff.

Two of the things that we got a chance to try is the Combier cherry liqueur and the Royal Combier.? The latter is, to use Kevin’s words, a combination of Benedictine and Chartreuse in taste, and I absolutely LOVED it.? I managed to snag a bottle of it, and Marshall snagged a bottle of the cherry liqueur which is much drier than you might think if you’re used to Cherry Heering.? I’m looking forward to experimenting with the Royal Combier, and comparing (and experimenting) with the cherry as compared to Heering and with Leopold’s Tart Cherry liqueur.

The event was hosted at The Passenger and was a lot of fun.

Fidencio Mezcal

This was the next day over at Oyamel – and by this point I was dragging, but Clyde Davis asked me to go, and I can’t say no to Clyde, nor to his delicious, delicious imports (such as Castries and Chairman’s Reserve rum).

I have to admit that this mezcal really surprised me.? I lost my press kit after the event (while drinking more and eating delicious meats at Againn) but they roast the agave by itself which gives it a much cleaner taste than a lot of mezcals.? I noticed that it seemed to go down extremely easily, both in cocktails (such as the delicious Oaxacan Fizz being made there) and straight.

Oyamel, by the way, is doing tequila and mezcal tastings every Tuesday – Thursday until the 14th of March.? Go forth, and enjoy.

Speaking of events, let me quote you some Phil Greene from the Museum of the American Cocktail:

The Museum of the American Cocktail Presents:

Introduction to Cocktails ? Mastering the Classics

$45.00 per person pre-register

The ‘at-the-door’ fee will be $50.00.

Monday, March 22 2010, 7:00 – 8:30 pm

Occidental Grill & Seafood
1475 Pennsylvania Avenue

Washington, DC 20004

At this fun and informative seminar, you’ll learn the general history of cocktails by looking at four classics, the Old Fashioned (which is simply a variation on the original “cocktail”), the Manhattan, the Martini, and the Daiquiri. From these?four classics we’ll look at variations on each one, how each drink and category evolved, historical anecdotes, pop-culture references, etc. Looking especially at the Daiquiri, we’ll see how this drink is one of the many “sours,” and to master one is to master a concept that allows you not only to make other classics (Sidecar, Margarita, Whiskey Sour, Aviation, White Lady, Pisco Sour, Jack Rose, and many others), but to invent your own variations, as well. You’ll also learn many basic cocktail making tips throughout this event.? All the while, you’ll enjoy tasty appetizers created especially by the Occidental’s acclaimed chef.? Please register at:

http://museumoftheamericancocktail.org/Events/Default.aspx#Seminar52

Anyways, more later, and I promise you on that.? For me, I’m having fun in Thursday Drink Night, as we’re doing +1 drinks (take a classic and add one ingredient to it) so hope to see you soon!

(And YES I PROMISE I WILL POST MORE!? SORRY MOM!)