tag:blogger.com,1999:blog-6825912958815211592024-03-06T21:35:37.252-06:00The Firewater LoungeWxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-682591295881521159.post-89368046814520309432023-09-04T21:10:00.009-05:002023-11-19T22:12:41.858-06:00Oppenheimer Martini<p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;">Given that Christopher Nolan's Oppenheimer is the new cinematic rage (after Barbie, at least), people's interest in the historical scientist is at its peak. Fewer people know that J. Robert Oppenheimer isn't just the father of the atomic bomb, Oppenheimer is also the father of a very particular dry martini (it was briefly shown in the film).</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;">When working on the Manhattan Project (the atomic bomb project, not the cocktail), Oppenheimer, who was nearly six feet tall, dropped to a paltry 120 pounds under stress. Those who knew him said he lived on coffee, cigarettes, and very strong martinis at the time. Lucky for us, we have the recipe for that martini.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span></span></p><a name='more'></a><p></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;">The first thing to know about Oppenheimer’s martini is that it is large. Four whole ounces of dry London gin for one drink is probably why Oppenheimer reportedly got more than one of his guests sick on his signature martini.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;">The second thing to know is that the martini is that it is very dry. His recipe calls for a smidgen of dry vermouth. Now a smidgen doesn’t seem like an official amount of anything, but it is. A smidgen is 1/32 of a tsp or approximately 1 or 2 drops from a medicine dropper.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;">Since this martini is so large and dry, it is necessary to incorporate a decent amount of water into the drink to lower its proof and make it ‘Oppenheimer cold.’ This is hinted at through a quote from a Los Alamos colleague’s wife who said that Oppenheimer “served the most delicious and coldest Martinis.” From a picture of the time, it is implied that the drink is shaken, but if you stir it, I don’t think Oppenheimer will mind, just make sure it’s cold.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;">So far the drink I’ve described is simply a dry martini that Hemingway, Churchill, or Hitchcock would order. True, but Oppenheimer has a twist. He rolls his cocktail glass rims in a 50/50 mixture of lime juice and honey before the strain. Try it yourself to see which invention is a more amazing accomplishment, Oppenheimer’s bomb or his martini.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman", serif; font-size: 12pt; white-space: pre-wrap;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfCUZp20P_ZxdAZyGyE4CppwqRx6VXK-WKwrwiG3xvBkcpvBfjxrW9_N4JxhAWs2FNqC94xtbLYk9sL3iA2x9qmpuFQrIJa6oNF5ZlotC50533LFZplZzVN-g2awHrp330t6LoErx7ZwU/s1600/1693880262279832-0.png" style="margin-left: 1em; margin-right: 1em;">
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</span></div><span style="font-family: "Times New Roman", serif; font-size: 12pt; white-space: pre-wrap;"><br /></span><p></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Oppenheimer Martini (Classic Pours Series)</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">4 ounces dry gin</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Smidgeon of dry vermouth</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">lime juice</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">honey</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Frost a cocktail glass in the freezer for an hour or so. Stir or shake the gin and vermouth with ice until </span><span style="font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">well</span><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> chilled. Retrieve the glass from the freezer. Dip the glass in a mixture of equal parts lime juice and honey. Strain the gin into the chilled, rimmed cocktail glass. No garnish. And don’t forget Oppenheimer’s classic toast- “To the confusion of our enemies!”</span></span></p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-86581382076930758092023-07-31T17:00:00.002-05:002023-11-19T22:10:39.571-06:00Pickling Onions for Cocktails<p><span style="font-family: inherit;">In our most recent post, we challenged the Lounge Lizards with a little neat mezcal accompanied by worm-salted oranges. This time we thought we'd bring onions to the table. Veggies usually don't make the cocktail bar much - the most common are cucumbers and olives in gin, pickles, and celery in Bloody Marys, and hot peppers in Pepper Pots. But in the time-honored cocktail past, the pickled onion was not unknown. In fact, it was essential in a specific classic drink- the Gibson.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Y0aFVrE3Z2-NX_8Pt68BtJqpPOTtqOpWZ_DxsyMD11UA7LqkYd6mUunbBFpDJ_LFU74ksqpI1o_HIal9W34CNclWTgaIfIQX4TCt74McojWkjmMEGslUytzE4vXwUd1ToMZXLYEYgLRjxpcxmobB7ubFTT4yIgcdGbBgQzyraAED2g1WCDZ1GoshpbJg/s3899/Gibson2023.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3899" data-original-width="2925" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Y0aFVrE3Z2-NX_8Pt68BtJqpPOTtqOpWZ_DxsyMD11UA7LqkYd6mUunbBFpDJ_LFU74ksqpI1o_HIal9W34CNclWTgaIfIQX4TCt74McojWkjmMEGslUytzE4vXwUd1ToMZXLYEYgLRjxpcxmobB7ubFTT4yIgcdGbBgQzyraAED2g1WCDZ1GoshpbJg/s320/Gibson2023.jpeg" width="240" /></a></div>If you are new to the Gibson, likely it's in name only...well, mostly. The core of the Gibson is simply a typical recipe for a modern martini- which is a combination of gin and dry (French) vermouth in the ratio you love, for me, it's usually 4-to-1, gin as the greater portion. If I want a dry martini or drinking with a Stoeffler, I go 5-to-1. The garnish is always an olive for me or nothing.<p></p><p>The difference that makes the Gibson is the switch-out of the olive in favor of pickled pearl onion. If you ask a cocktail historian, they'll also note another difference. The Gibson is not a true cocktail; it's never poured with bitters. This isn't true about the classic martini. The classic martini is thought to be spawned from the Martinez, which contains orange bitters; therefore, early martinis also had bitters. Martinis with bitters are fun today as well, not just orange bitters, but citrus, Angostura, and celery are all great.</p><p>But not for a Gibson. It's gin, vermouth, and onions. That's it.</p><p>So, Lounge Lizards, if you are going to pour a Gibson, you got to get your onions pickled. Here's how:</p><p>1/2 pound peeled small or pearl onions (we used French/gray shallots from our garden)<br /></p><p>Pickle Spice Blend (makes more than you need for 1 batch)<br />2 1/2 Tablespoons mustard seeds<br />2 1/2 Tablespoons coriander seeds<br />1 Tablespoon allspice berries<br />1 Tablespoon black peppercorns<br />2 cloves, broken into pieces<br />3 dry bay leaves, broken up<br />2 Tablespoons crushed fennel seeds</p><p>Mix and store in an air-tight container.</p><p><br />Brine: <br />1 pint white wine vinegar<br />1/4 cup warm water<br />1/2 cup white sugar<br />1 1/4 Tablespoons salt</p><p>Sterilized pint Mason Jar</p><p>Make the Pickles:<br />Stir together the Brine ingredients until sugar and salt are dissolved. Add onions, brine, and 2 Tablespoons of the Spice Blend to a large saucepan. Bring to a boil, remove from heat immediately. </p><p>Pour onions and liquid into the jar(s). Cover and store at room temperature for two days before using. Refrigerate once open.</p><p>Here's our Gibson recipe.</p><p><b><br />Gibson (Classic Pour Series)</b></p><p>2 ounces gin<br />1/2 ounce dry vermouth<br />pickled onion(s)</p><p>Combine gin and vermouth in an iced mixing vessel. Stir until cold. Strain into a pre-chilled glass. Add 1-3 pickled onions on a cocktail stick or sword. If you would like your Gibson dirty, start with a rinse of the pickling liquid in the glass. If that is not dirty enough, add up to a teaspoon of the pickling liquid to the glass. Do not shake or substitute vodka like James Bond; he asks for vodka martinis, but all Lounge Lizards remember that that drink is a Kangaroo. No one is cool drinking a Kangaroo. Don't Kangaroo your Gibson.</p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-81648447172617586912023-07-15T15:00:00.003-05:002023-07-15T19:20:09.479-05:00Drinking Mezcal<p>During the dog days of summer, it is important for a Lounge Lizard to kick back, chill, and soak up the heat a bit. What better way to do that than to drink some mezcal with worm-salted oranges. What? Mezcal? Yes. Mezcal. If you're thinking you've never had it, you're wrong. Chances are that you've had tequila before, and, since tequila is a mezcal, you've had it.</p><p><span></span></p><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPYym5TClXljqlvo5FoK1s6WzdNTO-4FLtOOvqyCvMGnMCh1V8Gen6R4iWNSeBSLoR2EOWsjz0dkk4JJD0u7F51BU58XCMF32JXYAXpim_g0BHByAwXzQ64D1wF-eDBtpD8054VkvEbYuNYWgpELB70sc2fot0zkkjFK3v4V0sMC2fViv_bU_x0QHZYIs/s3984/20190707_mezcal.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2988" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPYym5TClXljqlvo5FoK1s6WzdNTO-4FLtOOvqyCvMGnMCh1V8Gen6R4iWNSeBSLoR2EOWsjz0dkk4JJD0u7F51BU58XCMF32JXYAXpim_g0BHByAwXzQ64D1wF-eDBtpD8054VkvEbYuNYWgpELB70sc2fot0zkkjFK3v4V0sMC2fViv_bU_x0QHZYIs/s320/20190707_mezcal.jpeg" width="240" /></a></div><span style="text-align: left;"><div style="text-align: left;">What's the difference? Both spirits are made from agave. Mezcal can be made from about 50 different agaves, but tequila is made from just one- the Weber blue agave. Also, the agave used to make tequila is steamed, while the agave used for mezcal is roasted in underground pits. This means that mezcal will likely have that smoky finish that sets it apart.</div></span></div><p></p><p style="text-align: left;">Although we think that mezcal is fantastic in cocktails (we drink our lime Ixtapas with mezcal routinely now), it is classically enjoyed neat from a small clay cup known as a copita (pictured). Ours look like little black salsa bowls. But you will not be dipping your oranges in your mezcal like some northern barbarian! Copitas allow you to slowly savor your chosen mezcal's complexity, like those sourced from Del Maguey, our main mezcals-of-choice for the last three years now.</p><p>In March 2022, we vanilla-beaned Del Maguey's crema mezcal; in the picture, we're drinking the standard single-village Del Maguey offering- Vida from San Luis Del Rio in Oaxaca. It's bright with tropical greens upfront, leathery with a touch of smoke in the afterthought. A taste of the spirit and a taste of cool orange right after is a great combination.</p><p>But what about this worm salt stuff? Its Mexican appellation is sal de gusano, made from moth larvae that feed on agave plants. The larvae are toasted, ground up, and mixed with rock salt and dried chile peppers. Worm salt is as varied as mezcal. It can be made from countless varieties of chiles. The proportions of salt to chile to larvae can differ. What is the general taste of worm salt? Just what you'd imagine- it's salty, spicy, and smoky. Perfect for mezcal.</p><p>But, hey, this is a cocktail blog, so while you are contemplating trying mezcal with worm salt, warm up with our longtime favorite south-of-the-border cocktail- the lime Ixtapa.</p><p><b>Lime Ixtapa (Classic Pours Series)</b></p><p>1 ounce mezcal (or tequila if you like)<br />3 ounces coffee liqueur (we use Kamora)<br />1/2 ounce freshly-squeezed lime juice</p><p>Mix all ingredients into a cocktail shaker with ice. Shake until cold. Strain into a cocktail class. Garnish with a lime twist. </p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-24320289419640005892023-05-31T17:16:00.005-05:002023-06-24T20:15:07.205-05:00Strawberry Top Vodka<p> Ah, it's almost strawberry season. Whether you pick your own or just buy from the local farmstands or grocery stores, most likely you'll take them home, wash them up, cut the tops off them and toss some sugar on them. Shortly thereafter, you'll throw the tops in the garbage.</p><p>Stop! Don't do it. Instead, why not do what any decent Lounge Lizard should do- chuck those tops into vodka to make strawberry top vodka! How do you do it? Here's how.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXC0yPurX-Waipsykl5exVVMVyXL0QuXgQT_v5DUswWhAOT_FJ1Zp5Yt7hUFy1YT-34_z4ahdAP78-vUrE1EW2hyLBXTSdWGDkSMvBHYX5swGWN8SImNFKmkZ36NBlTiwik3WZKl11rcL2tPO5-SnYWg4pjqrz2LpDVmSwjZJuCCy4Q1o1EkI0xo_fQ/s2863/20230529_190034-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2863" data-original-width="2863" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXC0yPurX-Waipsykl5exVVMVyXL0QuXgQT_v5DUswWhAOT_FJ1Zp5Yt7hUFy1YT-34_z4ahdAP78-vUrE1EW2hyLBXTSdWGDkSMvBHYX5swGWN8SImNFKmkZ36NBlTiwik3WZKl11rcL2tPO5-SnYWg4pjqrz2LpDVmSwjZJuCCy4Q1o1EkI0xo_fQ/s320/20230529_190034-01.jpeg" width="320" /></a></div><br />Grab yourself a large mason jar with a lid. Cut the tops off a pound of strawberries (about 1 cup). Throw the tops into the mason jar. Add 1 1/4 cups of vodka to the jar (we used French Vanilla Ciroc). Shake. Sit the jar in cool, dark place for two days. At the end of that time, strain the vodka and now toss the tops in the trash (any fruit parts of the top should be a zombified white color). Store final product for a week in the fridge. Don't forget to drink it, it will go off in time.<p></p><p>Here's a fun drink that you can try with strawberry top vodka-</p><p><b>Strawberry Blonde Russian (Holly's Original)</b></p><p>2 ounces strawberry top vodka (we used infused French Vanilla Ciroc)<br />1 1/2 ounces Kahlua (we alternate with Kamora Coffee Liqueur)<br />1 ounce Irish cream (we use Five Farms)</p><p>Build over ice in an old fashioned glass. Either stir all ingredients to combine or stir the vodka and Kahlua first and float the Irish cream on top. We like both preparations. </p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-7523194510634779732023-04-30T12:31:00.003-05:002023-04-30T18:41:25.374-05:00Sweeney Todd Cocktail<p> For the first time in over 40 years, Steven Sondheim's original <i>Sweeney Todd: The Demon Barber of Fleet Street</i> is coming back to Broadway. Now, I'm not much of a musical kind-of-cat, but I am quite fond of the tale of the demented barber, what with all the slit throats, copious corpses and cannibalism to spice up the affair. Let's just say it's not the Sound of Music.</p><p>Sondheim's musical was also the vehicle for the late, great Angela Lansbury to win her fourth Tony. Lansbury passed last October. So in her memory, a Firewater Lounge concoction inspired by the musical made full of fire and bitters (but no people). It's a husky blend of Kirk and Sweeney Dominican Rum and Minnesota small craft bourbon from Douglas & Todd. Get it?</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1PmPEBHWLbkRZGQcKw6-jmt5EdY1qo9yrb1U2oR8YWDDVwwhWIM6fnvYVCc3rG3v52qQmydwdBbGhVLkdoYAYIMpvd9-cMcpeWXciH8TxNMJ25CqEz07Vlmpy7qmQ9UzaprDllPqy7d3KgrqtZt0rRFQ-0rjqQE-c2Q4YvSEA01zMoB6N7aXaaxqQA/s2816/20230312_182531-01.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2816" data-original-width="2816" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1PmPEBHWLbkRZGQcKw6-jmt5EdY1qo9yrb1U2oR8YWDDVwwhWIM6fnvYVCc3rG3v52qQmydwdBbGhVLkdoYAYIMpvd9-cMcpeWXciH8TxNMJ25CqEz07Vlmpy7qmQ9UzaprDllPqy7d3KgrqtZt0rRFQ-0rjqQE-c2Q4YvSEA01zMoB6N7aXaaxqQA/w320-h320/20230312_182531-01.jpeg" width="320" /></a></b></div><b><br />Sweeney Todd Cocktail </b><div>Holly's Original<br /><p></p><p>1 1/2 ounces dark rum (use Kirk and Sweeney if you have it)<br />1 1/2 ounces bourbon (use Douglas & Todd if you have it)<br />1 dash Angostura bitters<br />1 dash Bitter Truth wood bitters</p><p>Combine and serve neat or sparingly with ice. Garnish with a lemon garnish- swath, twist or dry wheel. </p></div>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-7420038328510335762022-12-12T21:17:00.001-06:002023-04-30T18:54:32.907-05:00Brass Stallion Cocktail<p>It's been almost two years since I gave you a new original cocktail recipe from the Firewater Lounge. So it's high time that I corrected that. This cocktail I invented when I was looking for a cocktail to drink with a pretzel and cheese snack at midnight. I know what you are thinking, pretzels and cheese call for good ol' Wisconsin beer. You would be right. But cocktails sit much better on this near 50-year-old's stomach than beers do at this point, especially at midnight. Thus the Brass Stallion cocktail was born. It is as refreshing as a cocktail can get in the winter months and riffs what a yummy apple Manhattan might taste like.<span></span></p><a name='more'></a><p></p><p>The core of the Brass Stallion is applejack. This is a liquor you commonly see on Wisconsin shelves that most people confuse with apple brandy. Classically, it's not. In history, applejack gets its name from freeze distillation, or jacking, which involves freezing hard cider and then removing the ice, which 'jacks up' the alcohol content and concentrates the apple flavor (and, yes, folks, it's where Americans get the phrase 'jacked up' from).</p><p>The jacking process means that applejack will have more sweet apple flavor than, say, a typical Calvados (the French tend to use sourer apples as well). So I picked applejack because apples go so well with cheese spread, but I was worried that it would be too sweet so I had to add a little something bitter. Enter Sanpellegrino Chinotto. Chinotto is a bittersweet soda made from Italian chinotto oranges. Chinotto is a favorite beverage to wash down salty dishes in Italy, ones that are fried or loaded with anchovies; it definitely couldn't hurt in my situation with my salty pretzels. In addition, I added a bit of licorice-cherry bitter twang that comes from Peychaud's Bitters.</p><p>The end result was much better than I anticipated. Easily something that I would pour any time of the year, but specifically between the 'Ber months (September and December). Do note that the ingredients here seem much more exotic and expensive than they are. Woodman's should easily have numerous bottles of all three.</p><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXBaliTiktkgxTt_8CB4nK5YsAIWFV7_aqel0QE5ezEZD11DEMaeDG9LMLhDdJHBSFaFTPclUx408-StHZuOOY2M_Av3ysEP8J1vND6YkpcdvY7Iw9nOE0aHU6rf1d_qClrICXsFqiZVU4XBpmv9vFTwnY0mO6Yu-_111XEKIw_CCstlUQEFW2jR6JA/s2775/20221204_152758-01.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2775" data-original-width="2775" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXBaliTiktkgxTt_8CB4nK5YsAIWFV7_aqel0QE5ezEZD11DEMaeDG9LMLhDdJHBSFaFTPclUx408-StHZuOOY2M_Av3ysEP8J1vND6YkpcdvY7Iw9nOE0aHU6rf1d_qClrICXsFqiZVU4XBpmv9vFTwnY0mO6Yu-_111XEKIw_CCstlUQEFW2jR6JA/s320/20221204_152758-01.jpeg" width="320" /></a></div>Brass Stallion Cocktail</b></div><div>Holly's Original</div><div><br /></div><div><div>2 ounces Applejack</div><div>3 ounces Sanpellegrino Chinotto.</div><div>1 dash Peychaud's Bitters</div></div><div><br /></div><div>Build in an iced old fashioned glass. Add applejack and the Peychauds, then add the Chinotto. Stir sparingly to reserve the carbonation of the soda. Garnish with bourbon cherries, dried apple wheel, or both.</div><p><br /></p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-75830336531052755992022-07-20T18:00:00.012-05:002022-07-20T18:00:00.213-05:00New Orleans, Louisiana<p><span style="font-family: inherit;">There is no question that our favorite bartender in the Firewater Lounge is New Orleans' Chris McMillian. He has been the head bartender at several classic New Orleans bars including the Library Lounge at the Ritz-Carlton and Bar UnCommon. He is the co-founder of the Museum of the American Cocktail, also located in the Big Easy. <i>Imbibe </i>Magazine named him one of the 25 most influential barmen of the last century in 2010. Likely, the average Lounge Lizard knows him from the Library Lounge mint julep video that we repost just about every May around Kentucky Derby time.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtvJLg12a8gkRPzYWhDwuXrUewWnDz7MTDpNeBhbJcFSTdOEuQab4PqSHIiz-Hxz6CbtLL8XT9qFPc483SCcq5-QZoHXskUoEyJhKJKfHemZ_veFiJREX4p8kGfIr4c4snUl_cS6HGJ1lIY3yGAXbPtMbe1_lfxbkCm-UyD4UxMnsqGT4kz3KEOQkIw/s5312/20180724_181147-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtvJLg12a8gkRPzYWhDwuXrUewWnDz7MTDpNeBhbJcFSTdOEuQab4PqSHIiz-Hxz6CbtLL8XT9qFPc483SCcq5-QZoHXskUoEyJhKJKfHemZ_veFiJREX4p8kGfIr4c4snUl_cS6HGJ1lIY3yGAXbPtMbe1_lfxbkCm-UyD4UxMnsqGT4kz3KEOQkIw/s320/20180724_181147-2.jpg" width="320" /></span></a></div><span style="font-family: inherit;">Today, if you would like to have a drink poured by Chris McMillian or his wife Laura, you'll have to visit their own café and bar, Revel, located in the Mid-City neighborhood off Carrollton Avenue. Decked out in bold navy, auburn, purple, and gold, the café sports an entry dining area that is overlooked by the bar in the back.</span><p></p><p><span style="font-family: inherit;"><span></span></span></p><a name='more'></a><span style="font-family: inherit;">When we were at Revel, it was in the afternoon, and the legend himself was putting up tables outside. Laura was providing our cocktail fare. </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrq81LksQeEp9VwLipwTaEfBrio4KaF1Tv7mMStZyfPccXGuaViwXyqcUlOVSkEfrgMU3FUVrVFPqaXYhrd7kIw06HGNqEIke32rJvDXLF4x8so7_GMl8lp32xZhHQiHreeyPR5upNO2gV5JtBLeNicbWbUXvcfGrvkYyvNCwhypDn7RTGMGhFRW7zcA/s5312/20180724_163705-2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="5312" data-original-width="2988" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrq81LksQeEp9VwLipwTaEfBrio4KaF1Tv7mMStZyfPccXGuaViwXyqcUlOVSkEfrgMU3FUVrVFPqaXYhrd7kIw06HGNqEIke32rJvDXLF4x8so7_GMl8lp32xZhHQiHreeyPR5upNO2gV5JtBLeNicbWbUXvcfGrvkYyvNCwhypDn7RTGMGhFRW7zcA/w115-h206/20180724_163705-2.jpg" width="115" /></span></a></div><span style="font-family: inherit;"><br />Obviously, we had to have a mint julep, but we already have given you McMillian's way for that particular American standard here at the Lounge. So, we had an after-dinner round as well (and it should be pointed out that the shrimp & tomato arugula salad I had was possibly the best salad I've ever eaten).</span><p></p><p><span style="font-family: inherit;">For my second cocktail, I ordered a time-honored New Orleans tipple, the Milk Punch. This frothy concoction of cream and cognac is definitely makeable in every Lizard's home bar. Cindy partook of the Doctor's Orders. This drink, created by McMillian around 2010, belongs with the Paper Plane and Red Hook as a contemporary cocktail classic. Here's how to make both.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIL7PklixQYE-gh6jO86l67wWOguAQF4HKO1g4gXsJ1Pjrv5JfMetbXk9HIVCcr0nEYCqeaPI9uqY-rOv_QAdFJT0gy40arYG5N6XM_YFagW3gMqM9fK9eRM4qP1-8S4EayZ_X6woA5QDknrDLjzC-bQwFvyeiUawKU5Dlko9SBZu2Cu8vlgXws2-U7A/s4197/20180724_174346-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="4197" data-original-width="2361" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIL7PklixQYE-gh6jO86l67wWOguAQF4HKO1g4gXsJ1Pjrv5JfMetbXk9HIVCcr0nEYCqeaPI9uqY-rOv_QAdFJT0gy40arYG5N6XM_YFagW3gMqM9fK9eRM4qP1-8S4EayZ_X6woA5QDknrDLjzC-bQwFvyeiUawKU5Dlko9SBZu2Cu8vlgXws2-U7A/s320/20180724_174346-2.jpg" width="180" /></span></a></div><span style="font-family: inherit;">Drink: Milk Punch<br />Establishment: Revel<br />Location: New Orleans, Louisiana<br />First Connoisseur: Holly</span><p></p><p><span style="font-family: inherit;">1 1/2 ounces cognac (Revel uses Pierre Ferrand 1840)<br />1 ounce Demerara sugar syrup (you can use light brown sugar syrup if you like)<br />1/2 barspoon vanilla<br />2 ounces of cream (Revel uses half and half)</span></p><p><span style="font-family: inherit;">Select a shaking tin or two glasses, depending on whether you will roll or shake the drink (which will make the drink smooth or frothy respectively). In one tin/glass, add ice. Pour all ingredients over that ice. If rolling the drink, use a strainer to pour the contents without the ice into the second glass. Then pour the drink back into the first glass with the ice; repeat 4-5 times until the drink is cold and incorporated. Finally, strain into the glass which you intend to drink the punch. If shaking, cover your shaking tin with the ingredients and ice inside and shake until frothy. Strain into the glass which you intend to drink the punch. McMillian prefers his frothy. Either way, finish the drink with freshly-grated nutmeg.</span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMWYVuBv3BhTCHy6jtSQHZITDUR-LwJH8jZLsUJyMOhhGF6KkFpW9XCDxhdBTTQeryi1r7IHYog2GIAHTRuag8iQtHvqS_EPdmEjaRWbjDEH9rCnL5MRlKdxOuzveQoGTvVIx_6ehjOOvHtqCM8iiZWFK76ziLTNJ_SegOnaIvSagWLEka1MtE_5FtQ/s4286/20180724_174355-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4286" data-original-width="2411" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMWYVuBv3BhTCHy6jtSQHZITDUR-LwJH8jZLsUJyMOhhGF6KkFpW9XCDxhdBTTQeryi1r7IHYog2GIAHTRuag8iQtHvqS_EPdmEjaRWbjDEH9rCnL5MRlKdxOuzveQoGTvVIx_6ehjOOvHtqCM8iiZWFK76ziLTNJ_SegOnaIvSagWLEka1MtE_5FtQ/s320/20180724_174355-2.jpg" width="180" /></a></span></div><span style="font-family: inherit;"><br />Drink: Doctor's Orders<br />Establishment: Revel<br />Location: New Orleans, Louisiana<br />First Connoisseur: Cindy</span><p></p><p><span style="font-family: inherit;">2 ounces bourbon (Revel uses Woodford)<br />1/2 ounce creme de cacao (Revel uses Marie Brizard)<br />2 dashes Benedictine</span></p><p><span style="font-family: inherit;">Ice a mixing vessel. Add all the ingredients to the vessel. Stir until chilled. Strain into a regular coupe or a Nick & Nora glass (pictured).</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoUtaMARzX6KSzVeN31CNHDAKdRhXlbKeoM6iSWxpkXnnksLgL3RHYZHIWdVe7wT93hsrMx02xrjfO2V-B-gPeFXm-JMJ40o8C48P1DDlk7JiHmSEgawLqo3bLeodUaK5Ay9uk98HVPPV80AWFMc1wT3_7O3xDSQzgxGYZdSG8oT0A8E_QhwYG0CsUA/s5312/20180724_164831-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoUtaMARzX6KSzVeN31CNHDAKdRhXlbKeoM6iSWxpkXnnksLgL3RHYZHIWdVe7wT93hsrMx02xrjfO2V-B-gPeFXm-JMJ40o8C48P1DDlk7JiHmSEgawLqo3bLeodUaK5Ay9uk98HVPPV80AWFMc1wT3_7O3xDSQzgxGYZdSG8oT0A8E_QhwYG0CsUA/s320/20180724_164831-2.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_tyy2aHikDXXGnbTgTJoasCCVtp6VZgqyLOjbUrN-a9A2JNZ8xT5010e5h9ynWgu_9ipDiacViF8P5dyZnUcXWONvRa1GVfAYHoHbfVU-ATZObbTklrCOczj5ROyy_0oPMcIllVIXhUfItadeRqzRC_fd_xlAEAQbywqaBDciOkIMN6YJnBwYIrtxA/s5312/20180724_181156.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_tyy2aHikDXXGnbTgTJoasCCVtp6VZgqyLOjbUrN-a9A2JNZ8xT5010e5h9ynWgu_9ipDiacViF8P5dyZnUcXWONvRa1GVfAYHoHbfVU-ATZObbTklrCOczj5ROyy_0oPMcIllVIXhUfItadeRqzRC_fd_xlAEAQbywqaBDciOkIMN6YJnBwYIrtxA/s320/20180724_181156.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDAnKKFKuI0TNFf-2OC0iVIOav0F5URhckhUUsh_jXjxrg5MkofxTdvWEFKVqpvRyueZ9qMEDWdOwesplEYFb-w1xwaxChhmyS8Vn5YhQkrIS8HeS9T3AxfBbfY7xxL5FPjyK7q2Ws1_dx15S-cVuBDrWfazIUUiTzLbSIpeUhAcwS9Ur4B8xBWiRHQ/s5312/20180724_181305-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDAnKKFKuI0TNFf-2OC0iVIOav0F5URhckhUUsh_jXjxrg5MkofxTdvWEFKVqpvRyueZ9qMEDWdOwesplEYFb-w1xwaxChhmyS8Vn5YhQkrIS8HeS9T3AxfBbfY7xxL5FPjyK7q2Ws1_dx15S-cVuBDrWfazIUUiTzLbSIpeUhAcwS9Ur4B8xBWiRHQ/s320/20180724_181305-2.jpg" width="320" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-9765759810371471612022-05-03T17:00:00.004-05:002022-05-03T17:00:00.218-05:00How to Read a Bourbon LabelThere are many dates on the calendar that are celebrated with drink. The Lounge's favorite, as you know, is Christmas. But for most people, New Year's Eve, Mardi Gras, and St. Patrick's Day are the big ones, probably followed closely by the ever-growing-in-popularity Cinco de Mayo and Blackout Wednesday (Thanksgiving Eve for Wisconsinite Lounge Lizards who don't know that the Northeast drinks itself stupid on this night). One date that might fly under the radar though is Kentucky Derby Day (which sometimes, like most recently in 2018, falls on Cinco de Mayo). With possibly the exception of Cinco de Mayo, most of these 'drinking holidays' don't have a specific liquor in mind, but, for Derby Day, only bourbon will do. So, with only a couple of days remaining, and a whole shelf of bourbon whiskeys staring you in the face at your local liquor joint, how do you know which one is for you? Well, let me be your guide on what is and what is not important on a bourbon whiskey label.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSqznGyqkVovZPVkTg7JoUN8KQJKnM_1DxsO9bhhkcZl7nc5PGzoUOFRFaffD-MzWEzW-X1H0vZJ94VQjlh1mCobbaBqLucKSeCb4rO-M24c8JdiQylXveUAlZ2pjqOcYuJGt-qbgF0A9Xr_fxHMy8WSgQlobKvKZZBa72O8sJ5WEAjbr8ygVEnJn/s3661/20220502_192606-01.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3661" data-original-width="2747" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSqznGyqkVovZPVkTg7JoUN8KQJKnM_1DxsO9bhhkcZl7nc5PGzoUOFRFaffD-MzWEzW-X1H0vZJ94VQjlh1mCobbaBqLucKSeCb4rO-M24c8JdiQylXveUAlZ2pjqOcYuJGt-qbgF0A9Xr_fxHMy8WSgQlobKvKZZBa72O8sJ5WEAjbr8ygVEnJn/s320/20220502_192606-01.jpeg" width="240" /></a></div><div><br /></div><div><b>Age Statement</b>- one of the most important elements of the bottle. The age statement tells you how long the bourbon distillate was in its barrel. One of the mistakes novice drinkers make is that they think that whiskey ages in the bottle like wine. Sorry, nope! Bourbon only 'ages' in its barrel. That's where it picks up the characteristic flavors of newly-charred virgin American oak- you know, the sweet ones you love in the whiskey- like toffee, caramel, vanilla, and chocolate. Now the age statement cannot alone tell you everything about the whiskey's flavor, but you can bet most bourbon that as aged four or more years are going to be more complex and sweeter than their younger moonshine-y counterparts. If the bourbon is a blend, the age statement denotes the youngest whiskey in the mix- some can be older, but none can be younger.</div><div><br /></div><div><b>Straight</b>- the term 'straight' matters. If a bourbon is straight, it needs to be aged for at least two years and nothing can be added to the whiskey except water to reach the desired proof. What it means in practice is that you don't have any artificial color or favors added to the bourbon.</div><div><br /></div><div><b>Bonded or Bottled in Bond</b>- Like 'straight,' there is a legal requirement for a bourbon to be bottled in bond. This bourbon must be made by one distiller at one distillery in one distillation season. It needs to be aged for a minimum four years and must be bottled at 50 percent alcohol or 100-proof.</div><div><br /></div><div><b>Proof</b>- most Lounge Lizards know that the proof of a bourbon is a measure of the amount of alcohol in the whiskey. Proof is double the percentage of alcohol by volume. A typical bourbon is bottled at 80 proof or 40% alcohol.</div><div><br /></div><div><b>Barrel Strength or Barrel Proof</b>- Legally, the bourbon that is poured into a bottle cannot be 2 proof less than it was when it was aging in its barrel. That makes this whiskey strong, oftentimes between 104-138 proof. Good for cocktails and spring water; too hot for most palates neat.</div><div><br /></div><div><b>Distilled and Bottled By</b>- The only phrase that denotes that the bourbon was distilled and produced by the distillery on the label and ONLY that distillery. If it is labelled with 'Selected by' or 'Bottled by' or 'Produced by' or any other such vague statement, you have no idea where you bourbon has been sourced from. The beverage mass producer Diageo is infamous for having secret sources for their Bulleit bourbon (and other liquors under their label), which has drawn the ire of many drinkers nationwide, including the boys that make Bittercube, who turned one whiskey tasting that the Lounge Lizards attended into a huge Diageo hatefest.</div><div><br /></div><div><b>Single Barrel</b>- This is a bourbon that has been aged in one and only one barrel. It has not been blended with other whiskeys to make a more uniform flavor.</div><div><br /></div><div><b>Small Batch</b>- This is bourbon from a selection of barrels that the distiller has deemed superior. There is no legal limit on how small a 'small batch' has to be. So it's basically a gimmick for you to pay more.</div><div><br /></div><div><b>Limited Edition-</b> Like 'small batch,' an expression of a particular bourbon that is limited at the distiller/producer's whim. Doesn't mean it's good or bad, just that they are claiming that they will only produce it for a limited amount of time.</div><div><br /></div><div><b>Handcrafted</b>- Meaningless. All bourbon is handcrafted by someone.</div><div><br /></div><div><b>Family Reserve or Special Reserve</b>- Fancy-sounding, but as meaningless as 'handcrafted.'</div><div><br /></div><div>There you have it, so take this guide into the store with you on your phone and buy some of the best bourbon America has to offer. Then go to our mint julep post from the past and pour yourself one for Derby Day. Cheers!</div><div><br /></div><div><br /></div><div><div><br /></div><div><br /></div></div>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-17388524354696153012022-03-17T17:00:00.001-05:002022-03-17T17:00:00.217-05:00Vanilla Mezcal Crema<p>One of the oldest and most infamous bottles in the Firewater Lounge is a 375 ml bottle of cheap Gusano Rojo (Red Worm) mezcal that actually had a worm in it at one time (eaten at Winterfest IX in 2002). Marish picked it up for us years ago and, although it is one of the first mezcals to be exported from Mexico, it's arguably one of the worst. That's not a slight to Marish- we asked him to get it because it had a worm in it, not knowing in our youth that good mezcals don't have worms in them.</p><p>The other thing about that bottle of Gusano Rojo is that it colored our idea of what great mezcal can be- smoky, elegant, and mysterious- as interesting as single-malt scotch or limestone spring water bourbon. Thankfully, in our old age (approaching 50!), we now know the truth about mezcal. It's really great.</p><p>The mezcal we're currently drinking is Del Maguey, made from the Espadin agave straight from Oaxaca. Del Maguey is making 'single-village' expressions from small Oaxacan hamlets that each have their own mezcal-distilling traditions. The mainstay for Del Maguey is Vida from the village of San Luis Del Rio and its tongue-blanketing sibling Crema de Mezcal.</p><p>As a fun project, we took the Crema and infused vanilla into it. Given that grade A vanilla is pricey right now, feel free to capitalize on some good grade B (cooking) beans. Here's our method.</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0SEdgEJ_H7S-P2VqsYmXhJaZDYM5pM5MIx0AfXn5SJVLXymffBZWolyoE76jvyfXkTkfNB_rQxYhXqzPH_jXSmwc8WC7VfCyJoqoui-KRKYEEPpmZ2jCzzqJohs2lULuGHIKdbbftm-PhbHzkqIesZ-GPdcRKKZrU17pToCNk3gOKdMeY6POYd4DHXg=s1972" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1972" data-original-width="1972" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0SEdgEJ_H7S-P2VqsYmXhJaZDYM5pM5MIx0AfXn5SJVLXymffBZWolyoE76jvyfXkTkfNB_rQxYhXqzPH_jXSmwc8WC7VfCyJoqoui-KRKYEEPpmZ2jCzzqJohs2lULuGHIKdbbftm-PhbHzkqIesZ-GPdcRKKZrU17pToCNk3gOKdMeY6POYd4DHXg=s320" width="320" /></a></b></div><b>Vanilla Mezcal Crema</b><p></p><p>12 vanilla beans, uncut, 5-7 inches<br />1 750 ml bottle of Del Maguey Crema de Mezcal</p><p>In a clean quart Mason jar, insert the vanilla beans. Pour in the mezcal; the spirit should reach just short of the jar's neck. Bend the beans so that they will stay under the surface of the mezcal; it may help to use two forks since the beans like to float. Lid the jar. Agitate the jar every week. Allow the vanilla to infuse for 4-6 weeks. Enjoy neat, with oranges, or in a cocktail.</p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-73595182398285326202022-03-03T17:00:00.002-06:002023-05-29T16:05:41.963-05:00Pittsburgh, Part 3<p> After a night out on the town of Pittsburgh, it was time to head back to our hotel, the Omni William Penn Hotel. But that didn't mean the drinking was over! You see, we booked the William Penn for its downstairs bar, Speakeasy. Like the name implies, Speakeasy is a throwback to the Prohibition 1920s with its dark, cozy corners and classic cocktails mixed with local spirits.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEibZm8TYUplMWrqjDDS67Qjx_88bWdDm3bWLCxmsaxJUoGfA9n2GXBI37Nd16RBMorNNRjHydk0iD40yNNv4Zy7mkY4-zrs6kMgDgdNOV0w8YOIuh1NE4oKJ4oW0vTN1sufn12HMCVXusLwxxcNao5FpUHh4alvofy-p8_Q3mzjcVdurgH8wszivhhNjg=s2048" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEibZm8TYUplMWrqjDDS67Qjx_88bWdDm3bWLCxmsaxJUoGfA9n2GXBI37Nd16RBMorNNRjHydk0iD40yNNv4Zy7mkY4-zrs6kMgDgdNOV0w8YOIuh1NE4oKJ4oW0vTN1sufn12HMCVXusLwxxcNao5FpUHh4alvofy-p8_Q3mzjcVdurgH8wszivhhNjg=s320" width="180" /></a></div>Cindy started with a Michael Collins, a potent mixture of Jameson 12 year, Antique Decanter Pittsburgh Seltzer, and House Lemon-Maple-Birch Bark Sour with a Luxardo maraschino cherry on top. I went with a Peak Scotch, which is likely the only cocktail from Speakeasy that would be easy to pour at home with a suggested recipe below-<p></p><p>Drink: Speak Scotch<br />Establishment: Speakeasy<br />Location: Pittsburgh, Pennsylvania<br />First Connoisseur: Holly</p><p>1 part blended scotch (Speakeasy uses Chivas)<br />2 parts Pimm's<br />Orange oil</p><p><br />In an iced rocks glass, combine the scotch and Pimm's. Stir gingerly to lower the temperature and add a bit of melt water to the drink. Peel a swath of fresh orange peel. Express orange oil into the drink by squeezing the swath over the drink. Rub the swath's peel on the rim of the glass. Sink the swath completely into the liquid once it has completely expressed its oil.</p><p>For our nightcaps, we decided on Old Fashioneds. Speakeasy uses local spirits in their Old Fashioneds from Wigle Whiskey Distillery which is literally just across the Allegheny from Penn Brewery. Cindy ordered a Bourbon Old Fashioned which coontained Wigle William Penn Bourbon, orange bitters, and a rock candy swizzle stick. I elected their Gin Old Fashioned, a bright combo of Wigle Genever, muddled lime, maple foam, and lime zest.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjeqC1dVFvtg4Yl-0_Z2Wq7Sd04b41h5N35BMP9Wx1DXjicXAosUmKqNtwl3eu2m2kaPxGo1SMa7fQ3Qq8DQ9INO911dzJIDbfH6BuhVaI6ahHYltUU-6jknzaGHXlpdaxngn-iVfcLxhJfMriVpkfu3uuS6kAd0hB59FO8E_gxJVMiPIBINc7A2lYubA=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEjeqC1dVFvtg4Yl-0_Z2Wq7Sd04b41h5N35BMP9Wx1DXjicXAosUmKqNtwl3eu2m2kaPxGo1SMa7fQ3Qq8DQ9INO911dzJIDbfH6BuhVaI6ahHYltUU-6jknzaGHXlpdaxngn-iVfcLxhJfMriVpkfu3uuS6kAd0hB59FO8E_gxJVMiPIBINc7A2lYubA=s320" width="320" /></a></div><p></p><p>The running total of my drinks in Pittsburgh-</p><p>-A Penn Pilsner<br />-A Penn Sour Stout<br />-A Japanese Garden<br />-A Manhattan Noir<br />-A Speak Scotch<br />-A Gin Old Fashioned</p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-7532321983521243032022-02-18T17:00:00.001-06:002022-02-18T17:00:00.230-06:00Pittsburgh, Part 2<p>COVID wasn't kind to hotels and their classy wine bars. Masks and social distancing is not conducive to the mingling of old men with money and middle-aged women that we saw chatting each other up at the Fairmont's wine and jazz abode named Andy's in pre-COVID times. The Fairmont, a Four Diamond, 185-room hotel in Pittsburg's downtown cultural district, shares a contemporary art and industry design theme with its downstairs bar. Although the Fairmont has reopened, Andy's has remained closed since COVID struck; it claims, though, like Douglas MacArthur, that is shall return!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2PpGihk2W1_4B_W6uWSQs9MTxhGpzWniOPk1YqKK2hTaIinShaHR6rljZ73CpCGCEPg-_GQe2wa7U91ZacMnQksRzxoe8-Qc0F_f0clCXBAm84mug-X_Qm9rPuzPyCYiKTu21V1-OoxszU4Ugu1-D1RT1zInq9N43gjHQA3_FnnRrSBICPM7Rd-JN3g=s5312" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5312" data-original-width="2988" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2PpGihk2W1_4B_W6uWSQs9MTxhGpzWniOPk1YqKK2hTaIinShaHR6rljZ73CpCGCEPg-_GQe2wa7U91ZacMnQksRzxoe8-Qc0F_f0clCXBAm84mug-X_Qm9rPuzPyCYiKTu21V1-OoxszU4Ugu1-D1RT1zInq9N43gjHQA3_FnnRrSBICPM7Rd-JN3g=s320" width="180" /></a></div>When we visited, Andy's was awash in the sounds of piano jazz and the murmurs of the crowd in its expansive glass and industrial walled space. The cocktails smacked of over-the-top swank. We won't recreated them for you, because the Lounge Lizards cannot abide the pretension or time required for these pinky-in-the-air draughts. Cindy selected one of Andy's 'simplest' cocktails, a Smoked Caipirinha which consisted of cachaca, lime, and smoked cilantro syrup. I ordered up a Japanese Garden, an overwrought combination of dill-infused Tanqueray Ten, cucumber-infused sake, maraschino, and fresh-squeezed lime. And while the cocktails were good, we decided to move on to a different atmosphere.<p></p><p>We walked a couple of blocks closer to the confluence of the three rivers to Market Square and wandered into the champagne bar Perlé (now the Metropolitan Club), a wannabe club/wedding venue that was crazily schizophrenic enough to have $500 bottles of classy champagne but also served the cheaper stuff on tap! </p><p>Cindy and I scored seats on the back sofa and ordered our champagne concoctions- the classic Bellini for her (peach puree and champagne) and a Manhattan Noir for me- a combo of Dickel, cherry juice and champagne. The Noir is not complicated and gives you that excuse to buy that bottle of Dickel you know you wanted. Here's the recipe-</p><p>Drink: Manhattan Noir
<br />Establishment: Perlé
<br />Location: Pittsburgh, Pennsylvania
<br />First Connoisseur: Holly
</p><p>1/2 ounce Dickel 12
<br />1/2 ounce chilled cherry juice
<br />Champagne</p><p>Prior to making the drink, chill your Dickel in the freezer and your Champagne and cherry juice in the fridge. In a large Champagne flute, add the Dickel and cherry juice. Top with Champagne.</p> Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-39799947943697839552022-02-03T17:00:00.001-06:002022-02-03T17:00:00.156-06:00Pittsburgh, Part 1<p>If you asked us for a surprising American city that's a great location to drink, we wouldn't think twice before offering up Pittsburgh. For the Wisconsinite Lounge Lizard, Pittsburgh's vibe isn't (spiritually) far from the comfortable confines of Milwaukee, quintessentially a Midwestern suds-drinkers paradise, replete with German beer halls and their patrons spilling out to river overlooks.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7_-Ygu2DsRf3ZBpUbK42JkmKEzCNf4gu4c6R7hPz8l4__spghiGxooAaXuKTXRPpu-knovProkC42S7vR010BZOjbD-5dZPPvacJkqtbUzR4kWRtheB5kMJqxlaFkrNq4mIaAB1n3mIvWAFMMoCtguHhhbU-7p-lrzFDAijsdm8ZlPkjULiQZDsS2FQ=s5312" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7_-Ygu2DsRf3ZBpUbK42JkmKEzCNf4gu4c6R7hPz8l4__spghiGxooAaXuKTXRPpu-knovProkC42S7vR010BZOjbD-5dZPPvacJkqtbUzR4kWRtheB5kMJqxlaFkrNq4mIaAB1n3mIvWAFMMoCtguHhhbU-7p-lrzFDAijsdm8ZlPkjULiQZDsS2FQ=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>One of these halls that you should not miss when you stop in Pittsburgh is Penn Brewery. Nestled on the plateau of the Troy Hill neighborhood in North Pittsburgh, the red-bricked Penn Brewery presents a dramatic view over the Allegheny River to the Steel City's downtown. Inside, German fare abounds, from wurst to schnitzel to the ubiquitous pierogi, while the beer styles are dominated by brews adhering to the strict quality standards of the 16th century Bavarian Reinheitsgebot purity laws.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-MhTSs_u_LSe_qB1V2OyDoftxR3mEoUyY3biQ_bELHLjVKqr-Y4qowVw3Bo0QPVfvDfuOBIbI8XHxBBQNn8-PzqJctBJ34HV4sapA4zsW477-f7AcWKIYzghhKcQnJuQbNijuiBW_pJvrmDL_wcKzCf0U9sEJ5HkDWTtWFM04yLt-vCNnU6O_gpQReg=s5312" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="5312" data-original-width="2988" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-MhTSs_u_LSe_qB1V2OyDoftxR3mEoUyY3biQ_bELHLjVKqr-Y4qowVw3Bo0QPVfvDfuOBIbI8XHxBBQNn8-PzqJctBJ34HV4sapA4zsW477-f7AcWKIYzghhKcQnJuQbNijuiBW_pJvrmDL_wcKzCf0U9sEJ5HkDWTtWFM04yLt-vCNnU6O_gpQReg=s320" width="180" /></a></div>We didn't hesitate to order a round of pierogi and our first two beers, a Penn Pilsner for me and a Penn Gold for Cindy. The Pilsner is the brewery's flagship beer, an amber-colored draught with a bready nose and a toasty toffee finish. The Penn Gold is their easy-drinking pale lager which filled the crowded tables of nearby pub crawlers.<p></p><p>After devouring our meals, we decided to grab two more brews- I elected for a Sour Stout and Cindy (of course) went straight to dessert with the Penn Chocolate Meltdown. The Sour Stout was as sour as advertised. The Meltdown is a milk stout married with the confections of Pittsburg's own 1938 chocolatier Betsy Ann. The Meltdown was as sweet as the Sour was sour; both beers were a one-time tipple.</p><p>Although Pittsburgh rivals Milwaukee for their brews, we ventured out to see what downtown Pittsburgh had to offer by way of cocktails. We will tell you what we found in the next post...</p><p><br /></p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-54809474937855592752022-01-18T17:00:00.003-06:002022-01-18T17:00:00.205-06:00New Year, New Cocktail Bars<p>Our last two Christmas posts were sad, I admit, but with the advances in the science surrounding COVID, it's look better than ever that we are rounding the corner of this pandemic. And while it is good to remember the great cocktail clubs we have lost, we have to look forward to those that are on the horizon.</p><p>I was just surprised that we found one so soon. Late this fall, we happened upon the startup bookstore/cafe/bar near the UW-Madison Campus named Leopold's. Sharing an entry with a Rocky Rococo's on Regent Street, the quaint and cozy Leopold's opens up to shelves of texts for sale from around the world. Past the books, the back opens up to a marble-topped custom bar with a large espresso maker at its center. A trio of friendly barkeeps tended to the clientele with a variety of cocktails, wine, tea, and coffee.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjN75vbLUZroGInUkmza6imgBLhYHeSc8gcpL9mPmGfAsLXWeA1JwiGrn2tex6rJlH26HMhSPVSfGbew_gMiWSX4EfLjXqQ2zOptjMDirzZT1nfU5mwnqAmS6vqcA6iqxIQf6t9XL5ScDPQHxQ57KkKT3aJMMg0yAqUcrB_YsINDByIMBgleUMkp1KjAA=s2048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjN75vbLUZroGInUkmza6imgBLhYHeSc8gcpL9mPmGfAsLXWeA1JwiGrn2tex6rJlH26HMhSPVSfGbew_gMiWSX4EfLjXqQ2zOptjMDirzZT1nfU5mwnqAmS6vqcA6iqxIQf6t9XL5ScDPQHxQ57KkKT3aJMMg0yAqUcrB_YsINDByIMBgleUMkp1KjAA=s320" width="214" /></a></div>The first drink I ordered was a modern classic made famous by Madison barman-turned-NY-mixologist-author Jim Meehan known as a Newark (which was on Leopold's menu) and Cindy grabbed one of her favorites, a expresso martini. Both drinks were well-balanced and granished smartly. Our coffee night caps were just as good. I ordered a Cappuccino Con L'Arancia, an orange and ginger warmer with Grand Marnier; Cindy preferred the Cappuccino Brancha Mocha, a minty dark chocolate tipple spiked with Fernet Branca Menta.<p></p><p>Here's to hoping Leopold's and other new cocktail clubs can start a second cocktail movement in the 2020s. In the meantime, let's show you how to pour Meehan's Newark, Leopold's-style.</p><p><b>Newark</b></p><p>2 ounces Laird's apple brandy<br />1 ounce sweet vermouth<br />1/4 ounce Fernet Branca<br />1/4 ounce maraschino liqueur<br />Dash Angostura bitters</p><p>Combine all the ingredients into an iced mixing glass. Stir and strain into a coupe. Garnish with a dried apple slice.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;">
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</div><br /><p></p>Hollyhttp://www.blogger.com/profile/12765475250483950126noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-65129159112181856322021-12-26T21:12:00.002-06:002022-07-16T14:40:44.987-05:00Bittersweet Christmas<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDHw2ZiGfzTbN06Vp341wB9ckRO-4vGuKJJX5yOQ3s5JWCu9Y12yby0dSPxcSg2kBkteIlgwB2KkvMrZiL7DhtCiJPRU0Qyk-sh7cojTdo-Mown5GPbjD1KhgRS0xeU2jfkvtk2L-roJuanLXSe-csZllkkTltDnMm8Cyif2jsaxHhfD5AKJ2MZCREag=s6016" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><div><span id="docs-internal-guid-534d4f35-7fff-97d5-0923-f292b1bdc6a3"><div><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgElJrpa-6M-mIoKHrsSexk_Db1hMluCoIthJyyaGxqz5YJJ0YlJTTuU987QgDmBrpX3FTYgTHu82LbimesiilLmXVWo_0tmWw8klSIw2FtamlFoJOQDz9Ff_xR33nlXY8b6MV6TX2q9IMcvD2GBunAqvn3LEw7LgC337Qi92EsDlLDKtn7Yk15BQMWsQ=s2048" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1463" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgElJrpa-6M-mIoKHrsSexk_Db1hMluCoIthJyyaGxqz5YJJ0YlJTTuU987QgDmBrpX3FTYgTHu82LbimesiilLmXVWo_0tmWw8klSIw2FtamlFoJOQDz9Ff_xR33nlXY8b6MV6TX2q9IMcvD2GBunAqvn3LEw7LgC337Qi92EsDlLDKtn7Yk15BQMWsQ=s320" width="229" /></a></div></div>Like nearly every small city in America, Madison’s booming cocktail scene of the early 2000s ended with the beginning of the COVID era. Truth be told, cocktails were dying prior to the pandemic, but the coronavirus was the proverbial coffin nail. Madison’s Capitol Area bars took huge hits when bar manager Grant Hurless left Heritage Tavern, Brocach closed its doors, and owner Mandy Arnold shuttered the Opus Lounge, one of our favorite bars in the world. The Merchant and Maduro remain, but the city is more about food again. Because of the current shortage of aluminum, small craft beer joints will also likely go the way of the dinosaurs, or like Lake Louie, get purchased by a big competitor. It’s sad times for the Lounge Lizards.
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As the Christmas season rolled around, we took one more blow- the announcement that the venerable Smoky’s Club is closing after 69 years to make way for one more dime-a-dozen apartment building. The end of Smoky’s is a huge deal in the history of drinking in Madison. Before Smoky’s, the club’s name was “Justo’s” from the surname of Madison’s Queen of the Bootleggers Jennie Justo.
Jennie Justo was famed for running her Greenbush neighborhood speakeasy at 921 Spring Street during Prohibition (and another in Fahrenbrook Court), which was hardly secret on the University of Wisconsin campus. Her loyal patrons cried in their beers when the infamous scofflaw was sent to the Milwaukee House of Corrections for selling booze in 1931. She made her triumphant return to Madtown in 1932 to much fanfare and defiantly continued to flout the law in brazen fashion.
Not to be outdone, the cops busted Jennie again; this time in April 1933 for selling gin. Even though a man who owned the property that Jennie was serving in claimed responsibility for Jennie’s actions, the state revoked Jennie’s probation and she was back in prison once more, this time serving 10 months. By the time she got out, Prohibition was over. Madison, of course, welcomed the Queen back.
Five years later in 1939, Jennie met professional baseball player Art Bramhall and they opened a bar and restaurant on University Avenue not named “Bramhall’s,” but “Justo’s” to cash in on Jennie’s Prohibition notoriety. The two would run Justo’s at that location for thirty years.
Then in 1969, Leonard ‘Smoky’ Schmock and his wife Janet bought Justo’s in order to move the original Smoky’s restaurant to this special location. Passed down to their sons, Larry and Tom, the Schmock family have run the establishment continuously until February 2022 when they will be forced to shut down. At that time, the Justo-Schmock families’ historic alcohol landmark will be demolished. Another curt reminder that nothing lasts forever.
We’ll say goodbye to Smoky’s with the best way I know how, with a drink on Smoky’s menu that fits both the vibe of the bar during the 80s-90s and also has, at its core, the classic Manhattan recipe that harkens back to Justo’s heyday. The recipe for that drink, ‘Marty’s Tini,’ is below.
Of our many much-loved Christmastime entries in the Firewater Lounge, this may be the most bittersweet. And while Smoky’s bar and Jennie’s speakeasy may be physically gone, their legacy is not. You see, back in 1996, Cindy and I moved off campus, I grabbed Stiff’s makeshift bar, and started pouring drinks for UW students in the know- the beginning of our own Firewater Lounge. Those that drank there probably didn’t realize they were on Spring Street, the same short Madison street where Jennie and her speakeasy patrons reveled at sixty-plus years before.</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">
</span></div><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><br /></div><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b>Marty's Tini</b></span></div><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Classic Pours</span></div><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 ounces bourbon (Smoky’s uses Woodford)
1 ounce sweet vermouth
½ ounce Chambord</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">
</span></div><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pour all ingredients into an iced stirring vessel. Stir until cold, about 40 revolutions. Strain into a cocktail glass. Smoky’s always used a big cocktail glass, which we used in our picture- it holds a double of the recipe.</span></div></span></div><p></p>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-89303259871118332522021-11-04T17:00:00.008-05:002021-11-04T17:00:00.185-05:00Cuffs and Buttons<p>Several years ago, I discovered a recipe for the original Southern Comfort created by New Orleans barman Martin Wilkes Herron. The original formula, named ‘Cuffs and Buttons,’ is a citrus and spice infused bourbon which was so popular that Herron patented the formula in 1899. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-G-9Fv9Oku_I/YYNJzFqM9pI/AAAAAAACBsw/dNh76uVNiM81KX9xzNpX7vqebY5H6gzIgCLcBGAsYHQ/s2048/2021_10_CuffsButtons_0003.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="214" src="https://1.bp.blogspot.com/-G-9Fv9Oku_I/YYNJzFqM9pI/AAAAAAACBsw/dNh76uVNiM81KX9xzNpX7vqebY5H6gzIgCLcBGAsYHQ/s320/2021_10_CuffsButtons_0003.jpg" width="320" /></a></div>To make the infusion, start with a good bottle of bourbon. In my two versions that worked well, I used a 750 ml bottle of Evan Williams for the first batch and a 750 ml bottle of Four Roses for my second batch. Pour your preferred bourbon into a large Mason jar. Add 2 inches of vanilla bean, 1 inch of cinnamon stick, 4 whole cloves, 12 dried cherries, a quarter of a small lemon, and 3 half-thumb pieces of orange to the jar. Let sit for five days. Agitate daily and taste. If the cinnamon gets too bold, remove the stick.<p></p><p>On the fifth day, remove the citrus and spices and strain the liquor. Heat a cup of good quality honey (don’t go cheap here) with a ½ cup of water. Add the honey syrup little by little to the infused bourbon until you find it tasty. If you pour the whole amount of honey syrup into the bourbon, the finished mix will be between 65 and 70 proof (Commercial Southern Comfort is 70 proof). Enjoy in your favorite whiskey cocktail or neat.<br /><br /><b>Cuffs and Buttons Old Fashioned</b></p><p>2 ounces of prepared Cuffs and Buttons<br />2-3 dashes of Angostura bitters<br />Top with 7up or club soda<br /><br />Build the cocktail in a rocks glass filled with ice. Serve with a bourbon cherry or orange wheel or both.</p>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-84090985614158287202021-09-12T18:56:00.004-05:002022-07-16T14:39:53.751-05:00Bigfork, Montana, part 3<p>We couldn’t leave Bigfork without a visit to Flathead Lake Brewing Company’s Pubhouse on the northshore of Flathead Lake, just a mile up the road from Whistling Andy’s. FLBC’s pubhouse was packed full of people, noshing on brewpub grub, when we arrived in the early afternoon. In a refreshing change of pace, both the general manager and assistant general manager of the pubhouse are women, Nicole Harker and Sarah Peterson.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RjJIxYTVkkw/YT6TLFX7daI/AAAAAAACARU/3f1us7zA_HITbCRWXT7ypnpXtCa6FuhMgCLcBGAsYHQ/s2048/20210621_205116.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-RjJIxYTVkkw/YT6TLFX7daI/AAAAAAACARU/3f1us7zA_HITbCRWXT7ypnpXtCa6FuhMgCLcBGAsYHQ/s320/20210621_205116.jpg" width="240" /></a></div>We only had time to grab a growler to go, and had twelve-plus options on tap to choose from. FLBC is known for its dark brews. In 2006, the brewery became the youngest brewery ever to win not just one, but two, World Beer Cup awards. They won the silver for their roasty 369′ Stout and the bronze for their full-bodied Painted Rock Porter.<p></p><p>In accordance, then, we just had to choose a stout or porter to take home with us. We decided on FLBC’s Rising Sun Espresso Porter. The Rising Sun starts as FLBC’s award-winning Painted Rock Porter with a coffee blend added later from local Bigfolk roaster, Fieldheads Coffee (which is literally right next to Whistling Andy’s).</p><p>The resulting brew is black as pitch with a peanut-colored head. The aroma teases the roasty malts and the coffee blend. The upfront taste is surprisingly hop-forward for its 26 IBUs and then tails off into coffee notes on the finish. Frankly, it’s not too far from Vintage’s Scaredy Cat (which took the World Beer Cup gold in 2016). As the Rising Sun warms, its depth of chocolate increases. If you are off to visit Glacier National Park this fall, stop off for a growler before you go.</p><div><br /></div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-64491426559105155622021-09-06T22:07:00.005-05:002022-07-16T14:39:41.980-05:00Bigfork, Montana, Part 2<p>After having a Huckleberry Fizz at The Raven on the shores of Flathead Lake in northern Montana, it piqued our interest in the gin used in the drink: Whistling Andy’s Pink Peppercorn & Pear Gin. We found Whistling Andy’s in a small, mostly non-descript distillery storefront only five miles north of The Raven in Bigfork itself.</p><p>Whistling Andy’s look maybe be low-key, but its spirits are not. Big flavors abound in its generous four-glass flight of liquor. We snared two flights, one a piece, with seven different kinds of spirits: their typical whiskey, their bourbon, a harvest-select whiskey, their peppercorn & pear gin, their cucumber gin, their hibiscus coconut rum, and their Spirit of Sperry (which, of course, is their huckleberry vodka).</p><p>Their whiskeys were young, but very well-crafted; I found the harvest-select whiskey to be a grain flavor that wasn’t my favorite, but I could see how other people would enjoy it. The cucumber gin and coconut rum were fine examples of their kind; both with bold flavor. But the bottles we bought were the peppercorn & pear gin and the Sperry vodka!</p><p>I know what you’re thinking- Vodka in the Lounge? Well, this vodka was darn good, imparting a whisper of huckleberry love on each snip. In addition, the vodka’s electric pink color would be a welcome part of any Valentine’s Day couple’s aperitif.</p><p>I will leave you a cocktail from Whistling Andy’s distillery bar-</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlL2YhNcKFR9faljg8GwUQqkz0O8syEptfJl3QnuAJyES3J4lEMTdCEng8by2lvwoUvADO-b6SEkPnQ-4n5bBtS2uOUpO8bx9jRSq3yv7B6D1D80fOCvuob2kbJjOYIGPIew9DgoJAMGN/s2048/BearBait.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2046" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlL2YhNcKFR9faljg8GwUQqkz0O8syEptfJl3QnuAJyES3J4lEMTdCEng8by2lvwoUvADO-b6SEkPnQ-4n5bBtS2uOUpO8bx9jRSq3yv7B6D1D80fOCvuob2kbJjOYIGPIew9DgoJAMGN/s320/BearBait.jpeg" width="320" /></a></div><br /><div style="text-align: left;">Drink: Bear Bait</div><div style="text-align: left;">Establishment: Whistling Andy</div><div style="text-align: left;">Location: Bigfork, Montana</div><p></p><div style="text-align: left;">1 ½ ounces of huckleberry vodka (or another berry vodka you have on hand)</div><div style="text-align: left;"><div>2 bar spoons of huckleberry jam</div><div>½ ounce fresh-squeezed lime juice</div><div>Soda</div><div><br /></div><div>Add vodka, jam and lime juice to a shaker with ice, shake until the tin frosts. Pour without straining into an iced Collins glass. Top with soda water. </div><div><br /></div></div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-64339729010844997832021-07-29T21:53:00.000-05:002021-07-29T21:53:13.614-05:00Bigfork, Montana, Part 1<div style="text-align: left;"><div>Many of the Lounge Lizards were born and raised in a Great Lake state, so big lakes are not new to us. Big lakes that overlook mountains, though, are somewhat of a novelty. A beautiful example of such a lake is Flathead Lake which is nestled in the Rockies of northern Montana. Flathead Lake, which is just a bit smaller than Lake Winnebago, is dotted with bars, breweries, and distilleries for locals and visitors alike.</div><div><br /></div><div>When we visited, we found little cabins to rent just outside the city of Bigfork which lies on the north shore of the lake. We got to the cabins too early for the staff and they recommended a casual bar on the lakeshore called The Raven. We suspect the cabins and The Raven have the same owners since they were both decked out in a Caribbean theme.</div><div><br /></div><div>Cocktails at The Raven may have a tropical name and pedigree, but the northern vibe absolutely showed through. Its baskets of hand-cut fries, its small bar kitchen, and its locals slamming suds read more Wisconsin dive bar than Jamaican tiki bar. And nothing read ‘Montana’ more than the myriad of huckleberry elements in the drinks. See, Montana loves it some huckleberries. They have huckleberry everything- pies, jams, ice creams, and, yes, cocktails. So, when in Rome… here’s the huckleberry drink I had at The Raven.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XiCQjmezlNc/YQNo1sFBrOI/AAAAAAAB_Sc/PBEZx8EX-pghSUPDWJ2tZ4SZ2Bvj8RzbgCLcBGAsYHQ/s2048/20210625_193606.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-XiCQjmezlNc/YQNo1sFBrOI/AAAAAAAB_Sc/PBEZx8EX-pghSUPDWJ2tZ4SZ2Bvj8RzbgCLcBGAsYHQ/s320/20210625_193606.jpg" width="240" /></a></div><br />Drink: The Huckleberry Fizz</div><div>Establishment: The Raven</div><div>Location: Bigfork, Montana</div><div>First Connoisseur: Holly</div><div><br /></div><div>2 ounces gin (The Raven uses Whistling Andy Pink Peppercorn Gin)</div><div>½ ounce huckleberry syrup</div><div>7up or club soda</div><div><br /></div><div>Combine gin and huckleberry in an iced mixing class. Stir to incorporate and cool the drink. Strain. Top with 7up or club soda. Gently stir to keep the carbonation.</div><div><br /></div></div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com1tag:blogger.com,1999:blog-682591295881521159.post-208797760764343252021-06-07T19:25:00.001-05:002021-07-29T22:13:05.149-05:00Portland, Maine<p>Time to take the Lounge Lizards to the farthest-most northeastern locale of the long-standing Around America series- Portland, Maine. Along the sun-splashed early summer wharf, there are plenty of seaside offerings to be had, from Boston clam chowder at Becky’s Dinner to chocolate-covered Maine blueberries at Old Port. All the tasty treats require a bit of liquid refreshment, so why not partake in some of the in-house libations at Liquid Riot Bottling.</p><p>Liquid Riot does it all. They brew beer. They distill spirits. They serve lobster bao buns. We came for bottles of their booze. Their catalog includes five types of whiskey, vodka, a couple of beer spirits, rum and fernet; we purchase bottles of the latter two. Their standard rum, Dow’s Demise, is named after Neal Dow, the mayor of Portland in the mid-1850s. Dow, known as the Napoleon of Temperance, instituted the Maine Law, which prohibited alcohol in the city. When the city got wind that Dow had purchased $1300 of liquor at City Hall for ‘medicinal purposes,’ the people rioted and the militia Dow called out killed a man. The Portland Rum Riot of 1855 ended Neal Dow’s political career, but gave both Liquid Riot and their rum, Dow’s Demise, their names.</p><p>The Dow’s Demise itself is a blend of small batch rums aged in oak whiskey barrels. It’s funky and sweet; any cocktail you would use a deep Jamaican rum like Smith & Cross in, would be excellent with Dow’s Demise. The house fernet, named Fernet Michaud after Liquid Riot’s proprietors Eric and Ian Michaud, is a blend of 21 botanicals which is aged half a year in Maine blueberry wine barrels. The resulting amaro is mint-forward with grassy bitterness and a sea salt back. </p><p>For a cocktail, we’ll go with a house special in the Resto-bar, the Rum Punch. The recipe is modified from its roots in that Liquid Riot eschews the typical orange juice and adds Benedictine. In addition, the sweetness and color of grenadine is replaced by cherry liqueur.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FCNCIWwu7oQ/YL637LZXyeI/AAAAAAAB9e0/ILKqxw4bWr4kIXPEocQtUypDuVM0MSSdwCLcBGAsYHQ/s1312/20210521_214732_capture-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1312" data-original-width="983" height="320" src="https://1.bp.blogspot.com/-FCNCIWwu7oQ/YL637LZXyeI/AAAAAAAB9e0/ILKqxw4bWr4kIXPEocQtUypDuVM0MSSdwCLcBGAsYHQ/s320/20210521_214732_capture-01.jpg" /></a></div>Drink: Liquid Riot Rum Punch<br />Establishment: Liquid Riot Resto-bar<br />Location: Portland, Maine<br />First Connoisseur: Holly<p></p><p>2 ounces Dow’s Demise Rum<br />1 ounce Benedictine<br />1 ounce cherry liqueur (Liquid Riot uses Rothman and Winter)<br />3 ounces pineapple juice<br />½ ounce fresh-squeezed lime juice<br />Dash of Angostura bitters</p><p>If you don’t have Rothman and Winter cherry liqueur, Herring will work. Place all ingredients in a shaker full of ice. Shake until chilled and foamy. Serve over fresh ice in a Collins glass.</p><div><br /></div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com1tag:blogger.com,1999:blog-682591295881521159.post-48131875157517610042021-05-24T17:00:00.001-05:002021-05-24T17:00:00.202-05:00San Antonio, Texas<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9rRiKPZcbxM/YKsOK0irtnI/AAAAAAAB9H8/g8a6zB-l4TYKuKpzG3kFRImEaUrMwu9fQCLcBGAsYHQ/s2048/Waking%2Bthe%2BDead%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-9rRiKPZcbxM/YKsOK0irtnI/AAAAAAAB9H8/g8a6zB-l4TYKuKpzG3kFRImEaUrMwu9fQCLcBGAsYHQ/s320/Waking%2Bthe%2BDead%2B1.jpg" /></a></div>A five-minute walk down the San Antonio River Walk from the historic Alamo, sits a watering hole that has been satisfying thirsty Texans since the end of Prohibition: The Esquire Tavern. Opening in 1933, just six years ahead of the groundbreaking of the River Walk, the Esquire prides itself on an upstairs brimming with historical swank and a downscaled downstairs that offers a more laid-back setting on the river at the tavern’s rear. Both levels boast a separate cocktail list; the downstairs claims a more uncomplicated experience, but like the upstairs, the house cocktails are likely to contain five or more ingredients, many from the classic prohibition era. No Seven and Sevens here.<p></p><p>The Esquire didn’t mind if the whole family got a bite to eat upstairs, so we did; I grabbed their meatloaf sandwich, which may not seem very sophisticated except with a beautiful classic cocktail in tow. Mine was a Warpaint- a heady concoction of Norwegian Aquavit, Beet-Tarragon Shrub, Herbsaint, Cocchi Americano, and fresh-squeeze lemon juice. Cindy’s cocktail, the Scrubby Collins, was equally involved- a mixture of blanco tequila, strawberry-basil black pepper shrub, and mineral water, stirred on ice and served long.</p><p>In true Wisconsin-style, I couldn’t leave without an after-dinner (or lunch, in this case) drink, so I ordered up a Waking the Dead #1 (yes, they did also have a #2 too, which was too fruity for my tastes). Although we don’t know the exact proportions, I do have the ingredients, so here’s my best approximations...</p><p><br /></p><p>Drink: Waking the Dead #1<br />Establishment: The Esquire Tavern<br />Location: San Antonio, Texas<br />First Connoisseur: Holly</p><p>1 ½ ounces bonded bourbon<br />¾ ounce Italian vermouth (I used Carpano)<br />½ ounce espresso-fernet (I used a mix of espresso liqueur and fernet branca)<br />1 ounce pineapple juice<br />Dash of fresh-squeezed lemon juice</p><p>Place all ingredients in a shaker full of ice. Shake until chilled. Serve up in a cocktail glass and enjoy in warm temperatures.</p><div><br /></div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-21794653829944638672021-01-01T17:12:00.003-06:002021-01-01T17:12:52.049-06:00New Beginnings Cocktail<p></p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yrsInN_Dkmw/X--r94U_ChI/AAAAAAAB6pI/IPrm1HzW5egjAupKK01cezASzIiPsKLlQCLcBGAsYHQ/s2048/NewBeginnings_CindyHPhoto.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="2046" height="320" src="https://1.bp.blogspot.com/-yrsInN_Dkmw/X--r94U_ChI/AAAAAAAB6pI/IPrm1HzW5egjAupKK01cezASzIiPsKLlQCLcBGAsYHQ/s320/NewBeginnings_CindyHPhoto.jpeg" /></a></div>Last year during the holiday season, we offered an original tea syrup-amaro treat called A Life Well-Lived Cocktail, whose genesis was at the time of the still-burgeoning COVID pandemic in Asia, which now, in retrospect, seems a bit melancholic in its appellation. With a vaccine just around the corner, we are looking to an end of the pandemic by summer so that we can return to America’s grand liquid traditions in our favorite watering holes. Until then, there’s no reason why we can’t celebrate new beginnings here virtually in the Firewater Lounge with another homemade cocktail in the same family as last year’s cocktail.</div><p></p><p>Instead of gin as the spirit base (as in A Life Well-Lived), we wanted a young bourbon as a symbol for the new year, so specifically we used a one-year-aged Colorado bourbon whiskey from 291. To add to the bourbon, we made a 1-to-1 Yaupon tea syrup made from Catspring’s holiday blend called Deck the Hills. For newcomers to yaupon, it is the only American native caffeinated plant, which yields a lightly sweet green tea. We controlled the cocktails sweetness with Amaro Amaricano, a new American amaro from Seattle’s Fast Penny Spirits. The amaro adds depth of favor and color. The resulting cocktail favor is a balance of ginger, pumpkin, and licorice with a warm sweet attack up front, moderating as it retreats.</p><div><b>New Beginnings Cocktail</b></div><div>Holly's Original</div><div><br /></div><div><div>1 ½ ounce young bourbon (We used 291)</div><div>1 ounce yaupon tea syrup</div><div>¾ ounce Amaro Amaricano</div></div><div><br /></div><div>If you do not have yaupon syrup, prepare some 1:1 syrup by boiling 1 cup of water and 1 cup of white sugar, then steep a tablespoon of yaupon in the syrup for 6 minutes. Strain. Cool before using. To prepare the cocktail, mix all ingredients in a stirring vessel with ice. Gently stir 40 revolutions to maintain the drink’s smooth texture and then pour into coupe or old-fashioned glass. Garnish with star anise.</div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-85240438377896660542020-12-24T15:56:00.001-06:002022-07-16T14:41:27.022-05:00Bryant’s Milwaukee Manhattan<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cvSj19FVBgo/X-UOUvR-_vI/AAAAAAAB6ME/pS3TULMeDK8kFSEvssudX5IccwDlbVxVQCLcBGAsYHQ/s2048/Dec2020.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-cvSj19FVBgo/X-UOUvR-_vI/AAAAAAAB6ME/pS3TULMeDK8kFSEvssudX5IccwDlbVxVQCLcBGAsYHQ/w300-h400/Dec2020.jpeg" width="300" /></a></div>As I climb toward half a century on this twirling rock, I can easily say that this year is the darkest of Christmases I have known. The challenges have been great, and many of our friends and family cannot share the day with us, either because we are safeguarding the anticipated celebrations to come or because they live on only in our hearts. Either way, I think no one has been spared at least a touch of melancholiness this season.<p></p><p>The Firewater Lounge has always been a virtual presence, but it is built on the experiences of all the joys of the good people and warm places that we have had the good fortunes to visit- the simple charms of New Orleans’ Revel Bar, the classic Midwest grandeur of Louisville’s Seelbach Hotel, the camaraderie that the Penn Brewery extends to its non-Pittsburgh natives, the elegant flare of Boston’s Drink, I could go on and on. Many of these places are on temporary hiatus or, like Marvel Bar in Minneapolis, permanently closed, their good-byes abounding with hopeful thoughts of their patrons’ health and happiness during this begrudging, indefinite parting of ways.</p><p>Personally, I think the place I miss most is Bryant’s, with its darkened, yet friendly corners. Bryant’s is the kind of time machine whose dials are only set to ‘Milwaukee noir’ and the first person you meet when you step through the doors is Humphrey Bogart. And I wouldn’t have it any other way. I’ve always been older than my age; the ‘40s barman lurking in my soul is always tipping a fedora in Bryant’s direction. </p><p>This Christmas, then, since we can’t go to Bryant’s, let’s have the Firewater Lounge bring it to you. It’s 2020, though, so there’s always a difficulty. You see, Bryant’s cocktail recipes are a secret; to get them, you need to work there or know someone who has. Luckily for us, Bryant’s bartender Emily Evans has unveiled a riff on a timeless classic which tastes best in the winter- the Manhattan.</p><p>I’m going to give you most of the recipe here, except one ingredient to keep the recipe generally secret. If you are a Lounge Lizard, p.m. me and I’ll give you the last ingredient as a Christmas gift, plus we’d love to hear from you. We’ll get together soon, I promise. Lots of love from the Lounge to you all and have a Merry Christmas.</p><div>Bryant’s Milwaukee Manhattan</div><div><br /></div><div><div>2 ½ ounces Jameson Irish whiskey (Evans also uses Bulleit if you want rye)</div><div>½ ounce sweet vermouth (Noilly Prat Rouge)</div><div>½ ounce dry vermouth (Dolin Dry)</div><div>½ ounce maraschino liqueur</div><div>3 dashes Angostura bitters</div><div>XXXXXXX</div></div><div><br /></div><div>Stir all ingredients in a well-iced mixing vessel. Strain into a cocktail glass and garnish with orange peel.</div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-59009948427989917112020-08-30T21:41:00.002-05:002020-08-30T21:41:35.662-05:00Minute Before Midnight<p><br />One of our favorite amari in the Lounge is CioCiaro, a bitter-sweet digestif created by Vincenzo Paolucci in 1873 in central Italy. For those Lounge Lizards not fortunate to have had the experience of CioCiaro, its aroma is full of light cola and citrus peels. This amaro tastes like it smells, with cola and oranges upfront, clove in the middle, bitter lemon peels and a bit of anise as an afterthought.</p><p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-3gMC5kiTN7U/X0xiLQohroI/AAAAAAAB3O0/q9-BSeqvsY0J0s7AZUgYLa_Pr52f-s4swCLcBGAsYHQ/s2048/minutetoMidnight.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="262" src="https://1.bp.blogspot.com/-3gMC5kiTN7U/X0xiLQohroI/AAAAAAAB3O0/q9-BSeqvsY0J0s7AZUgYLa_Pr52f-s4swCLcBGAsYHQ/w262-h262/minutetoMidnight.jpg" width="262" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></p><p>Because of its cola and citrus flavors, CioCiaro is pure joy when paired with coffee in cocktails before dinner and chocolate in cocktails after dinner. Knowing that people are at home with their liquor right now, we encourage that you branch out and buy this very versatile amaro.</p><p>For a cocktail recipe, we’d recommend a new classic that riffs from a creation from Misty Kalkofen of Boston’s famous cocktail bar Drink. This sophisticated little number marries CioCiaro with the smokiness of mezcal and the fruity elderflower of St-Germain which brings out the lemony quality of the amaro. The name of the drink is 11:59 p.m. which is a mouthful, so I call it a Minute Before Midnight.</p><div><b>11:59 p.m.</b></div><div>Classic Series</div><div><br /></div><div><div>2 ounces mezcal</div><div>1 ½ ounces St-Germain</div><div>½ ounce CioCiaro amaro</div><div><br /></div><div>Combine all ingredients in an iced stirring vessel. Stir for 40 revolutions evenly to keep the smoothness of the cocktail. Strain into a chilled coupe, cocktail glass or Nick and Nora glass. Drink slowly to lengthen the flavor on the tongue.</div></div><div><br /></div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-9163374913609922302020-07-26T16:56:00.002-05:002020-07-26T16:57:13.897-05:00Minneapolis, Part 3<div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1IIWOrvxQkk/Xx371HYH9sI/AAAAAAAB2bE/UEHuuqU9F2UcmpSpE7perhj9SSdP92zUgCLcBGAsYHQ/s2048/20170329_132030-Edit.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://1.bp.blogspot.com/-1IIWOrvxQkk/Xx371HYH9sI/AAAAAAAB2bE/UEHuuqU9F2UcmpSpE7perhj9SSdP92zUgCLcBGAsYHQ/s320/20170329_132030-Edit.jpg" /></a></div>It’s pretty tough to leave Minneapolis without swinging by Surly Brewing Company. So we crossed over the Mississippi, drove through U of M campus and sauntered into Surly’s digs. Right at the front doors, you are met by Surly personnel giving the low-down on the beer-making operations at the beginning of their beer tour. Just beyond the tours, a hallway led to a large German-style beer hall fit for a hundred beer-swilling Vikings (except for the fact that they were pumping in reggae music). I ordered a Bender and Cindy ordered its sibling, the Coffee Bender. </div><div><br /></div><div>I like oatmeal brown ales and the Bender fits the bill. Dark as cola with a finger of tan head, the Bender smells slightly of chocolate and Nutella. Easy drinking and smooth, if you like sweet beer, this is a selection for you. Obviously, Coffee Bender is simply regular Bender except with the addition of Guatemalan coffee, roasted in Minnesota. In the Coffee Bender, the coffee aroma pushes out the Bender’s lighter hazelnut, and coffee bitterness stomps down the sweetness of the Bender with a longer, roastier finish. The question of which you would like to drink really only depends on if you like coffee or not. I prefer the Bender with food, and the Coffee Bender without.</div><div><br /></div><div>As we left Surly, we stopped by their large gift store and had to purchase a couple of T-shirts featuring Surly’s most famous product by far, their annual Darkness offering- rich, black Russian Imperial Stouts graced with labels sporting some of the underworld’s creepiest denizens from Cerberus to minotaurs.</div><div><br /></div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com0tag:blogger.com,1999:blog-682591295881521159.post-5822903087534772432020-06-14T11:00:00.006-05:002020-06-14T11:00:02.445-05:00Minneapolis, Part 2<div>The Mississippi River, where Marvel Bar sits, is the northeast border of the revived Minneapolis warehouse district, while broad Washington Avenue cuts it right down the middle. On Washington, near the newly-restored lumber mill-turned hotel The Hewing (where we were staying), is a small liquor shop called the North Loop Wine & Spirits and it’s well worth your time. Tiny as it is, the NLWS is packed from ceiling to floor with bottles. Its floor displays are mainly devoted to world wines and craft beers. Its walls are lined with a surprising array of odd liqueurs, specialty vermouths, and wide-ranging whiskeys. The great thing about NLWS is its lineup of Minnesota products. Seemingly every liqueur Tattersall makes is here, including its glorious 80 proof grapefruit crema; Vikre aquavit, flavored and otherwise, and Norseman gins and rums also make an appearance.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yA054Vd8idw/XuWLSfy1ODI/AAAAAAAB1gI/7BBzpLwELrcQ8VV14mXcyt7CrjmBx_WwwCK4BGAsYHg/s2048/20161229_231214.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1237" height="320" src="https://1.bp.blogspot.com/-yA054Vd8idw/XuWLSfy1ODI/AAAAAAAB1gI/7BBzpLwELrcQ8VV14mXcyt7CrjmBx_WwwCK4BGAsYHg/s320/20161229_231214.jpg" /></a></div>I couldn’t wait to open my Tattersall grapefruit crema until I got home, so here’s the cocktail I made at the Hewing:</div><div><br /></div><div><b>Viking Spring </b></div><div>Holly’s Original</div><div><br /></div><div>1 ½ ounces Tattersall grapefruit crema</div><div>½ ounce Farigoule</div><div>3 ounces Spruce Soda orange blossom tonic </div><div><br /></div><div>Just around the corner from the North Loop Liquor is the Red Cow, a upscale hamburger joint that features a good beer collection. Here we sampled a number of local brews including a Steel Toe Brewing’s Dissent, a dry wintertime stout; Lift Bridge Brewing’s Cow-laboration #5, a dark porter that is imbued with coconut flavor at the middle and through its finish; a Brau Brothers Moo Joos Red Velvet, which was a sweet milk stout that wouldn’t interest many beer drinkers due to its overwhelming cocoa forward nature, but chocolate cake lovers might dig it; and a Fulton’s Lonely Blonde, a rather ordinary pale ale that still went great with a Red Cow Philly cheesesteak.</div><div><br /></div>WxMom2http://www.blogger.com/profile/00885344471218651692noreply@blogger.com1