Just so we're all clear, the key to the phrase "guilty pleasure" is, well the guilt. As in, "dang, I'm loving this, but really, I shouldn't, because there are people watching, people I know. Oh, I'll wait until they go away...."
I don't have guilt, folks. I loves what I love. Part of the beauty of approaching 40 is that, well, the things that you used to fret about just seem trivial now. At 40, you're getting an appreciation that life is both long and too short, and certain things just don't matter.
Like, ahem, other people's opinions, at least when it relates to me. Meh. Shrug.
So, okay, that's settled; guilt schmuilt. I wear my pleasure on my sleeve! (go ahead, insert your snarky joke here).
But Stevi has a fun topic for this Mixology Monday, so pardon me while I climb off my high horse and join the party.
What am I bringing to this party? Let's open the cooler and take a peek.
Jagermeister and Cheap Beer. Because I know damn well Jeffrey Morgenthaler isn't going to bring enough. Know why? There's never enough of the sheer awesomeness of Jager. Oh, and I brought the makings for the one true Jager cocktail.....
The Red-Headed Slut
1/2 oz. of the Jag
1/2 oz. of cranberry
1/2 oz. of peach liquer (no schnapps.... we're not freakin' savages over here!!! leave the schnapps for that poor sap with the backwards baseball cap slapping high-fives over something moronic, like "dude, like, you know. wooohooooo. Dude, wow, dude."
But Morgenthaler already nailed these beautifully, so we'll move on. At the bottom of the cooler, just so you greedy heathens don't swipe my stock is.....
MIKES HARD LEMONADE
So, the picture? That's Christine and I on our wedding day, obviously, and what am I holding in my mitt? The good stuff, hombre. And that look on my face? That's me trying to comprehend the sheer enormity of majesty and grandeur that is Mike's Hard Lemonade on a summer day. Know what? Couldn't do it. The human mind cannot fathom spectacles such as these.
Here's the thing. Mike's Hard Lemonade quenches your thirst so thoroughly that you're thirsty again (kind of the same way that Roadhouse is so bad it rounds the corner and achieves greatness). So you knock back another to quench the previous thirst. I can drain a six-pack in about an hour and feel fine. Warmhappyglow kind of fine. But I'll still be thirsty!!! You can't put a price on that kind of genius.....
Oh, need a cocktail? Well, here's the link to their mixology page. Good luck. For me, of course, that'd be blasphemé, but knock yourself out.
And, of course, they're based out of SEATTLE!!! Nobody expected world domination from the Pacific Northwest, but I'm telling, we're amazing out here..... Mike's is further proof.
In a World Gone Soft, Someone's Got To Be Hard
Fish House Punch
There's a little place just out of town,
Where, if you go to lunch,
They'll make you forget your mother-in-law
With a drink called Fish-House Punch.
So I'm late. The title of this here blog refers to my, speed, my life. And I'm a fairly busy guy, just like Boudreau....
Anyway, feeling stupid that I didn't get my submission in on time for this month's MXMO, and heading over to Bibulo.us, I noticed nobody wrote about Fish House Punch!!! Well well well...
Ted Haigh, aka the wonderful Dr. Cocktail, wrote an evocative piece about Fish House Punch in the September/October edition of Imbibe, so maybe that's why nobody tackled it. Who wants to follow up on Ted Haigh? Me? Not really. For the most part, he nailed it, offering history (the recipe originates in 1732, making it older than the nation itself), personal experience (drinking the punch at a ladies house who eliminated everything but the liquor) and a sense of time and tradition (autumnal rhapsody demands a drink "of ancestors and history").
I don't have that much to add. What I can say is that it is enjoying a healthy renaissance, popping up on cocktail menus around the world (1806, and Death & Co to name two), and that it works as a solo cocktail, too.
Fish House Punch
3/4 oz. dark rum
3/4 oz. Cognac
3/4 oz. peach brandy
1/2 oz. simple syrup
1/4 oz. fresh lime juice
1/2 oz. fresh lemon juice
Shake, strain into ice-filled rocks glass. Garnish with a lime wheel and a single cherry.
I lifted the above recipe from the 2007 edition of the Food & Wine cocktail guide. I've been serving this at Union for over a year now, and the reception has always been favorable. If you'd like to try it as it's meant to be tried, I give you David Wondrich's adaptation from an 1862 recipe by some dude named Jerry Thomas in his recent book Imbibe.
1 pint fresh lemon juice
1 pound Demerara sugar
3 oz. peach brandy
27 oz. cognac
18 oz. rum
3 quarts water
He also gives his own individual serving along with some great backstory at Esquire.
There are some cocktails dredged up and respected simply because of their age and pedigree, and there are some that have withstood the test of time because, well, they're delicious. Fish House Punch falls in the latter category.
Lavender & Cucumber Sour
Here it is, early September, and I still haven't gotten around to writing about the cocktail that most impressed me at this summers Tales of the Cocktail in New Orleans (aside from the refreshing Bud Light I shared with Rocky Yeh and Jeffrey Morgenthaler at the Hotel Monteleone pool). That award goes to Charlotte Voisey's Lavender & Cucumber Sour, sampled at the spirited cocktail pairing at August.
Okay, Charlotte Voisey. Let's get this out of the way, right now. She's beautiful. I can safely say this because I'm a happily married man, but look at her..... She's one of those people who, I think, probably has to fight against her natural good looks in order to be taken seriously in her career. Trying to talk to her, I got the feeling that might definitely have been the case. Anyway, the woman who is also the face of Hendrick's Gin is extraordinarily gifted, and this cocktail deserves to be published and admired on its own merits. Certainly those sitting with me at the table (including such luminaries as Rocky, Dayne and Wendy, and Anita and Cameron) agreed.
Lavender & Cucumber Sour
1 1/2 oz. Hendrick's Gin (what, you were expecting Boodles?)
1/4 oz Domaine de Canton Ginger Liquer
3/4 oz Sonoma Lavender Syrup
1/2 oz fresh squeezed lemon juice
1/2 egg white
2 slices cucumber
2 dashes lavender bitters
Muddle cucumber with lavender syrup. Add Hendrick's and other ingredients and shake well. Serve over fresh ice in a rocks glass. Garnish with a cucumber slice and sprig of fresh lavender.
La Rocio
Once upon a time, I worked with a guy at Union named Dave Nelson. Dave had worked his way from being a busser, to a waiter then to bookkeeper. But what he really wanted to do was tend bar.
What the hell he was thinking, I'll never know. But he worked a couple times for me and I showed him a few things I knew. Dave always has (probably always will, God bless him) been extremely confident in himself, bordering on cocky. After a few shifts, Dave declared himself ready to be a full-time bartender/mixologist. Eventually, he found himself doing just that at Campagne, a renowned French restaurant with a bar that sat something like 5 people.
Somehow, someway, within two years, Dave was asked to be the bar manager for a new gastropub called Spur. Dave threw himself into the task of opening the joint and has, within a few months of Spur being open, thrown himself into the mix as one of Seattle's better bartenders.
He's grounded in the classics (I like to think I helped hammer that into his head) but his own creations are amazingly inspired. Take his tequila drink currently knocking them out at Spur, La Rocio. He wrote it out for me, so I'll just copy verbatim what he wrote:
1 1/2 oz silver tequila
1 oz stone fruit syrup*
1/2 oz red wine
top with red wine foam**
"Chill rocks glass with ice. Shake tequila, syrup and red wine. Discard ice in rocks glass and fill halfway with red wine foam. Strain drink over foam into glass. When performed correctly foam should rise to the top without spilling over."
*Stone Fruit Syrup
1/2 qt rainier cherries
1/2 qt white peaches
1/2 qt plums
1/2 qt apricots
1/2 qt nectarines
2 cups sugar
3 cups water
"Boil water and add sugar. Cut, pit and juice fruits. Steep in sugar water for 25 minutes on low heat. Strain off ffruit and cool in fridge before serving."
** Red Wine Foam
2 cups red wine
1/2 cup lemon juice
1 cup simple syrup
1/2 tsp egg white powder
1 tbs methyl cellulose
"Blend all ingredients until creamy and foamy. Load into canister and add CO2 charge."
That's a lot to do for a lazy guy like me, especially when I can just beat over to Spur and have Dave do all the work (which I'm glad to do). Let's just say, though, that this is a revelatory tequila cocktail, absolutely delicious and goes down FAR too easy, which is a compliment.
I'm definitely proud for Dave and the kick-ass work he is doing at Spur and glad to share his cocktail recipe. It deserves to duplicated in kitchens and bars around the globe.
Oh, and the name? Apparently some hot chick Dave met in Argentina or Mexico and still has a red-hot jones over. . . perfect.
Look, Ma, I Made the Paper!!!!
. . . . and in the good section, too (The What's Happening section...quick aside, as just saying the phrase What's Happening reminds me of The Rerun Dance... sigh, I miss the 70's), and not the Front Page, which is definitely not where my mom wants to see me.
In any case, the Hemingway Daiquiri I once made for Leslie Kelly inspired her to include it in her list of the top 8 cocktails of this summer, appearing in this Friday's Seattle Post Intelligencer. For those of you who prefer to read their news online as opposed to buying a paper, you can find that article here.
Andy Rogers, the photographer, is a really cool and laid back guy, and I'm sure he's too busy with fatherhood to mind if I shamelessly swipe his photo for the blog, and since I'm encouraging EVERYONE to buy the paper, I'm hoping the PI doesn't mind as well.
Oh, and the Hemingway Daiquiri?
2 oz. white rum
3/4 oz. fresh grapefruit juice
3/4 oz. fresh lime juice
1/4 oz. maraschino liquer
dash of simple syrup
Shake above, then strain into a goblet (or Cognac glass) filled with crushed ice. Garnish with a lime twist and two cherries on a pick.