Prohibition repeal turns 75

By alarsen | Tuesday, December 2, 2008, 07:53 AM

December 5 marks the 75th anniversary of Prohibition repeal.

Prohibition, which outlawed alcohol in the U.S. from 1920-1933, helped usher in an era of speakeasies and moonshine. A bit of trivia: the term “speakeasy” comes from a patron’s manner of ordering alcohol without raising suspicion … a bartender would tell a patron to be quiet and “speak easy.”

Several speakeasy establishments open during the Prohibition Era remain in business today, while other newer bars have worked to maintain an atmosphere reminiscent of the original speakeasies. Some famous former speakeasies include The Seelbach in Louisville, John Barleycorn in Chicago, Bourbon & Branch in San Francisco, and The Back Room in New York City. Log on to www.ProhibitionRepeal.com to see a list of Prohibition-era Speakeasies from across the country.

The Distilled Spirits Council of the United States has put together a guide for those looking to host a Repeal Day party at home:

1. Ask guests to dress in 1930’s attire.

2. Make sure your guests “speak easy” in order to gain admittance to the event. Suggest a password for admittance to the event.

3. Hire a band or singer that specializes in music from the “Roaring 20’s” or download period-specific jazz.

4. Provide a Great Gatsby dining experience by recreating specialized dishes from archived menus of the Waldorf-Astoria and the 21 Club in New York City.

5. Offer cocktails of the era, like the ones below. For additional information and recipes, visit www.ProhibitionRepeal.com

Colony Cocktail: New York’s Colony was no ordinary speakeasy; it was where Vanderbilts and Windsors went to dine in a civilized manner. This was one of the most popular cocktails. Instructions: Shake well with cracked ice. Ingredients: 1 1/2 oz gin, 3/4 oz grapefruit juice, 2 tsp maraschino. Strain into chilled cocktail glass.

Sidecar: This French creation became the defining cocktail of the era. Instructions: Shake well with cracked ice. Ingredients: 1 1/4 oz cognac, 1/2 oz Cointreau, 3/4 oz fresh-squeezed lemon juice. Strain into chilled, sugar-rimmed cocktail glass.

Whiskey Old-Fashioned: The Old-Fashioned was around before Prohibition and it was around after Prohibition. Ingredients: 1 1/2 oz whiskey, 1 teaspoon of water, 1 sugar cube, 1 lemon peel. Instructions: Muddle 1 sugar cube with a teaspoon of water and 2 dashes of Angostura bitters in the bottom of an Old-Fashioned glass until the sugar dissolves. Add 1 1/2 oz whisk(e)y straight rye (or “rye”), bourbon, Canadian or blended Scotchand stir briefly. Then add 2-3 ice cubes, stir some more, squeeze a large swatch of thin-cut lemon peel over the top and drop it in. Let sit for a minute or two before sipping.

SOURCE: Distilled Spirits Council of the United States

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Black Friday at Boston’s

By alarsen | Thursday, November 27, 2008, 10:18 AM

Boston’s Bistro will have a Black Friday event of it’s own on Friday Nov. 28, with a keg of Stone Brewery’s 11th Anniversary India Black Ale, Southern Tier Blackwater Series Choklat Stout on tap starting Friday at 1 p.m. Also on the menu: Avery Maharaja Imperial India Pale Ale, Piraat Belgian Amber Triple IPA. Sounds like a welcome relief from the throngs of shoppers that will be out and about on a Black Friday excursion of their own.

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Recession friendly cocktail recipes

By alarsen | Tuesday, November 25, 2008, 08:48 AM

This year more than ever folks are looking for a holiday party that won’t break the bank. Holiday parties are being cut from corporate budgets which means if you’re going to get together with co-workers you’re going to have to go out, or better yet, stay in.

Big city trendy cocktails can be on the menu without the crazy price tag. Stirrings cocktail mixer brand, has created a pretty cool holiday “cheat sheet” for entertaining connoisseurs. Check out the Splurge vs. Steal cocktail comparisons that Stirrings has put out below and see for yourself. Click on the thumb nails beside each one to enlarge photos and see just what they’re recommending. And remember, these can be done much cheaper with different ingredients (for just one example, here’s a more affordable vodka the Lizards wrote about earlier this year) but hopefully this will give you a few ideas to get your holiday party planning started.

RESTAURANT SPLURGE: New York’s STK Rediscovered Cherry Cosmo made with Smirnoff black cherry vodka, Cointreau, white cranberry juice, fresh lime and a dried cherry. ($15)

AT-HOME STEAL: Stirrings Cherry Cosmo made with 4 oz. Stirrings Cosmopolitan mix, 2 oz. Smirnoff black cherry vodka, garnished with dried cherries ($3.13 — a savings of $11.87)

RESTAURANT SPLURGE: New York’s Nobu 57 Spiced Apple made with straight Rye Whiskey, Ginger Cognac, Fresh Apple Cider with bitters, fresh lime and nutmeg. ($16)

AT-HOME STEAL: Stirrings Spiced Apple Martini made with 4 oz. Stirrings Spiced Apple mix, 2 oz. whiskey, .5 oz. ginger cognac. Garnished with a cinnamon stick and finished with a squeeze of fresh lime. ($4.06 — a savings of $11.94)

RESTAURANT SPLURGE: Los Angeles’ Chateau Marmont Havana Style Mojito made with flor de Cana Rum, Fresh Lime Juice, a pinch of mint, shaken with club soda and bitters, muddled mint and lime. ($12)

AT-HOME STEAL: Stirrings Mojito made with 4 oz. Stirrings Mojito mix, 2 oz. rum, 2 oz. club soda, dash of Stirrings Blood Orange Bitters. Served on the rocks with fresh mint. ($3.30 — a savings of $8.70)

RESTAURANT SPLURGE: Miami’s Setai restaurant Beaches Forever cocktail made with Veev liquor and pomegranate liquor served up. ($15)

AT-HOME STEAL: Stirrings Pomegranate Acai Martini made with 3 oz. Stirrings Pomegranate mix, 1 oz. Acai juice, 2 oz. Veev liquor. ($3.60 — a savings of $11.40)

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Cocktail party snacks for the holidays

By alarsen | Monday, November 24, 2008, 07:16 AM

Holiday entertaining means snacks of some kind are on the menu. Jennifer English, the James Beard Award-winning founder and host of the Food and Wine Radio Network, and the owner of Flavorbank.com, hosted the “History of Bar Snacks: Crispy Crunchy Trends” at the 2008 Tales of the Cocktail in New Orleans this year. Here are a few of her recipes that might come in handy for the holidays at your home.

Truffled Potato Chips: This is one of the easiest and most delicious ways to transform an ordinary potato chip into a masterful mate for a well mixed drink. “I always keep a bag of thick cut unsalted potato chips, very good truffle oil and flake sea salt on hand to make these in a minute,” says English.

What you’ll need: 1 bag kettle brand unsalted potato chips, good truffle oil in a Misto mister, flake sea salt, freshly ground pepper (fine grind).

Instructions: Preheat oven to 300 degrees. Spread contents of one bag of unsalted potato chips on a cookie sheet in an even layer, using caution not to damage the chips. Using the Misto, spray a light and even coat of truffle oil over the chips. Heat for 5-7 minutes. Remove and sprinkle immediately with salt and pepper. Transfer to a clean, shallow cloth lined bowl and serve.

Berbere Popcorn: Chef Marcus Samuelsson’s Afrikya Foods features a classic Ethiopian Spice blend called Berbere, which is the heart of the cuisine and flavors of Africa. Flavorbank has married this intoxicating blend with butter and a dash of salt to dress up popcorn.

What you’ll need:10 cups hot air popped popcorn, 12 green cardamom pods, 4 tablespoons good unsalted butter, 1 tablespoon Afrikya Foods Berbere spice, 1 tablespoon organic sugar

Instructions: Pop the popcorn and cardamom pods together in a hot air popper for best results. The popcorn will fluffily discharge into the serving bowl leaving the heavier cardamom pods behind. The cardamom pods flavor the popcorn gently. On the stove, gently melt the butter being careful not to brown. Add the Berbere spice and sugar and incorporate fully. Drizzle the butter, spice & sugar mixture evenly and thoroughly over the entire batch of popcorn. Toss to coat evenly.

Royale Olives: “I think that the pink peppercorn is nature’s perfect bar snack.” Says English. “A single pink berry, all on its own fills the palate with sweet, nutty, floral perfume and flavor. It works brilliantly with creamy things. I take large queen olives and remove the pimento and add a creamy peppery replacement. These take a little bit of care but are completely worth it.”

What you’ll need:1 jar supersized queen olives, 8 oz. block French feta Cheese, Flavorbank Pink Peppercorns, 1 teaspoon lemon zest, Freshground Flavorbank Tellicherry Black Pepper, 1 Tablespoon olive oil

Instructions: Drain olives, reserve liquid and remove pimento inners from olives. In a small mixing bowl combine softened French feta cheese and 2 tablespoons whole pink peppercorns, lemon zest & 5 twists of fresh ground Flavorbank Tellicherry bold black pepper. Carefully fill the centers of each olive with the feta mixture. Toss gently in a bowl with olive oil and serve on a fabulous pick with an accent bowl of pink peppercorns.

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Goose Island Beer Tasting this Thursday

By alarsen | Tuesday, November 18, 2008, 11:01 AM

I have few details on this as of right now but am sharing what I have … will update when I have more.

On Thursday, Nov. 20 from 5:30 to 8:30 p.m. Oakwood’s Dorothy Lane Market will have a Goose Island Beer tasting. Eddie Anderson from Goose Island Beer Company will be on hand to answer questions. Tasting includes Matilda and Pere Jacques Goose Island beers. There’s a “nominal fee” and no reservation required.

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“Shaken, not stirred” recipes

By alarsen | Thursday, November 13, 2008, 07:23 AM

In honor of the release of James Bond - Quantum of Solace, in theaters on Nov. 14, Stirrings has investigated the history of Bond’s “shaken, not stirred” preference for martinis, and has uncovered the logic behind the iconic phrase. The company has also created several modern day 007 recipes that you can mix up at home to celebrate the legendary character’s return to the big screen.

When to shake, when to stir courtesy of Stirrings: “While Stirrings recommends shaking most cocktails, there are some occasions that call for a stirred drink. The rules are as follows: shake opaque drinks, those made with fruit juices, milk, and/or cream. Stir clear drinks, such as a gin martini. Shaking the drink will “bruise” the gin, taking away from the drink’s smoothness. However, it is okay to shake a vodka martini - vodka will benefit from the chill of the ice and will taste better colder and with the flavors blended.”

Quantum Pear Martini: 2 parts Stirrings Pear Martini, 1 1/2 parts Hennessy, Dash of Stirrings Blood Orange Bitters. Instructions: Rim martini glass with Stirrings Pear Martini Rimmer. Combine ingredients in a cocktail shaker half-filled with ice. Shake and strain into rimmed glass. Garnish with a slice of pear.

Organic Dark & Stormy: 2 parts Stirrings Organic Classic Ginger Mixer, 1 part black strap rum (Gosling’s rum recommended). Instructions: In a cocktail shaker, combine Organic Classic Ginger Mixer with rum and plenty of ice. Cover and shake vigorously. Strain into a Collins glass and garnish with a lime wedge.

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Science Behind the Cocktail Coming to Dayton

By alarsen | Tuesday, November 11, 2008, 05:15 PM

Ever wonder how you can keep carbonation in champagne? Why bartenders always pour the alcohol in first and then the mixer? If garnish really influences the taste of your cocktail? We have, and now we’re going to get the answers to our questions.

Mistology: The Science Behind the Cocktail, is an after hours event hosted at the Boonshoft Museum of Discovery (2600 DeWeese Parkway, Dayon) that will explore the entertaining and educational side of cocktail creation.

After the presentation, attendees can apply what they learned with hands-on demos or feel free to kick back and let other on-site bar staff do the work.

Admission to the Wednesday, Nov. 12 event is $25 a person. Tickets are available to anyone 21 years of age and older. The event, brought to you by Canadian Mist, begins at 7 p.m. with an interactive presentation from Canadian Mist’s Chief Entertaining Officer (CEO) Tim Laird … how great a title is that! The event will last until 9 p.m. and we’re told plenty of appetizers will be available to nosh on during that time. All proceeds will benefit the museum.

In case his name is new to you, Laird is a master at mixing cocktails (you don’t just get a title of Chief Entertaining Officer without knowing what you’re doing). He will answer any and all of your science related questions. Not only the how, but also the why.

Looking to RSVP? Space is limited. To reserve a spot, go to mistology.boonshoftmuseum.org. For those unable to make it, stay tuned to this blog to see what we learn at tomorrow’s event.

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