Author: Bob Westal (Page 51 of 65)

Drink of the Week: The Lucien Gaudin

The Lucien Gaudin Last week, I decided it was time to finish off my Campari bottle in preparation for my upcoming move. I have now completed what I started — not the move, but the Campari bottle — with a really tasty classic cocktail featuring three other somewhat more common cocktail ingredients. Made correctly, this simple yet exacting cocktail named for a once world-famous fencer can parry the tastiest thrusts of all but the sharpest competitors.

The Lucien Gaudin

1 once gin
1/2 ounce Campari
1/2 ounce Cointreau or triple sec
1/2 ounce dry vermouth
Lemon twist (garnish)

Combine ingredients in a cocktail shaker with plenty of ice, preferably crushed or cracked, and stir — stir, I tell you — vigorously. Strain into a chilled cocktail glass. Add lemon twist. En garde!

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According to some older hands at the cocktail blogging game, not to mention Encyclopedia Brittanica, the late Mr. Gaudin apparently suffered from a much too sensitive ego. The story goes that the 1928 Olympic French gold medalist committed suicide in 1934 after receiving a presumably not so grievous thumb wound from a non-fencer in the course of a duel.

How much more would the champion’s ego have been hurt to find that the relatively obscure drink named after him seems to be the subject of vastly more Internet posts that his actual life or accomplishments? To be fair, it is also rumored that Gaudin, who was a banker by trade, suffered some financial reversals during those middle years of the worldwide great depression. Even so, it’s a shame he couldn’t have pulled it all back together somehow, if only for the cocktail’s sake.

Well, at least the Lucien Gaudin is a dandy drink. Just be sure to be as accurate with your measurements as a duelist needs to be with his thrusts. When I strayed even slightly and by accident from the proportions listed above, the cocktail was nowhere near as refreshing.

Oddly, I also found that, while the common reasoning given for stirring rather than shaking the drink is strictly aesthetic, it also seemed to taste a lot better without the “clouding” that so bothers boozy aesthetes. I’ve no idea why that would be, though I suppose the emphasis on presentation in cocktails has some solid psychological underpinnings. I did find, however, that while Cointreau yielded the more interesting flavor,  a version made with far cheaper Bols Triple Sec was also extremely nice. So, there’s that much leeway, at least.

In any event, even if the late Mr. Gaudin has gotten the short of the stick both from himself and from sporting history, we at least remember him here.

Drink of the Week: The Campari Cocktail

The Campari CocktailSo, you’re starting a new job requiring a long enough commute from your home that it will ultimately require a costly move. Then, the second day of your aforementioned lengthy commute, your car starts hesitating in stop-and-start cross county traffic. Next thing you know, you’re staring down the barrel of a big, big transmission repair bill while suddenly finding yourself with a rented Ford Focus in your driveway instead of your charmingly banged-up Buick.

When that happens, you don’t want a drink that requires a lot of fuss. It’s better if it trying it out helps finish up some nearly empty bottles, lightening your liquor load on your impending cross-megalopolis move.

So, I’ll spare you the usual classic cocktail history lesson as well as the tortured connection to current events or this weekend’s holiday. (Could any cocktail possibly be appropriate for Memorial Day, anyway?) This is clearly a time when you — by which I obviously mean “I” — want my evening cocktail to be simple, stimulating for the taste buds, and strong — which is why I’ve gone and doubled the amounts for my version of today’s DOTW. Feel free to halve it if you’re situation is different or if you’ll be driving anytime soon.

The Campari Cocktail

2 ounces Campari
1 1/2 ounces vodka (preferably 100 proof)
2 dashes aromatic bitters
Lemon or orange twist (fairly optional garnish)

Combine Campari, vodka, and bitters in a cocktail shaker. Shake as vigorously as you can manage and strain into — what else? — a chilled cocktail glass. If you like, throw in a lemon or orange twist — it can’t hurt and it might help. Sip and, if you you’re not likely to give a significant amount of your personal worth to a mechanic, thank your freaking lucky stars.

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I’ve praised the oh-so-sweet and then oh-so-bitter one-two punch of Campari before while discussing the hugely underappreciated Negroni as well as the oh-so-refreshing Americano. As the name implies, here’s a drink where the Campari flavor is really and truly front and center, perhaps too much for some folks. Certainly, replacing the gin in the Negroni with vodka (and actually using less of it), doesn’t do anything to complicate the drink or stand in the way of the Campari flavors, even if they could use a bit of leavening. That’s why I think I found adding in the stronger flavor of 100 proof Smirnoff resulted in a more satisfying taste experience as well as a more effective attitude adjuster.

Vodka-disliking cocktail snobs won’t be surprised that, while I’ve tried this drink with a number of brands, the results with the 80 proof vodkas, however, didn’t vary by much. Indeed, the very cheap Seagram’s and the much more high-endish Kettle One I used to make it didn’t really change the experience by that much. Still, since I like Campari, I’m declaring that a reason to like this drink. In fact, next week’s drink will also feature it, but it’ll be just a mite more complex…unless something else happens to my car.

Drink of the Week: The Suburban

The SuburbanToday’s beverage serves a dual purpose. First, it continues my ongoing interest in classic cocktails featuring more than one variety of hard liquor. Secondly, it highlights the fact that you’re erstwhile cocktail explorer will very likely be soon be exchanging one not-quite-urban home base for another. Yes, if all goes as planned I’ll soon be leaving the vast quasi-suburban enclave that is Orange County, California only to very possibly move to the  more centrally located, yet no less suburban, not-quite-city we call the San Fernando Valley — which is Los Angeles in the sense that you get to vote for the mayor of L.A.

As for the Suburban cocktail, it’s a very relaxing but ultra-sophisticated drink that won’t be too all tastes. You might call it “urbane.”

The Suburban

1 1/2 ounces rye whiskey
1/2 ounce dark rum
1/2 ounce port
1 dash aromatic bitters
1 dash orange bitters

The ingredients might be unusual but the methodology is as routine as can be. Combine your various boozes and bitters in your cocktail shaker or mixing glass with plenty of ice. Purists will insist on stirring the concoction but I say shaking will also work. Strain into a chilled cocktail glass and drink a toast to Walt Disney, who envisioned fantastical wonderlands-cum-bedroom communities — most of which never came to be — in Orange County and elsewhere. (Uncle Walt’s company did finally build one planned community, Celebration, Florida, during the 1980s.)

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For this drink, I used my go-to rye, 100 proof Rittenhouse. Some recipes call specifically for Jamaican Rum, but I used the very decent (and more reasonably priced) dark Whaler’s Rum from Hawaii because that’s what I had on hand. For the exact same reasons, I also used the inexpensive tawny port I’ve been using for a number of drinks lately.

As for the history of this beverage, which dates back to the early 20th century, it apparently has more to do with horse racing than civic sprawl. Even so, for now, the self-indulgent question remains, will Drink of the Week Central end up in one of the bedroom communities of the San Fernando Valley, where my new day job is located, or will I be taking advantage of my beloved hometown’s growing subway system with a move to the vastly more cityish Hollywood/Silver Lake/Los Feliz/Koreatown axis, or will I split the difference and land in North Hollywood or Studio City?

All I can tell you is that, if suburbia be my destination, I’ll try to make it the laid back no-judgements utopian Never Never Land envisioned by Hal David and Burt Bacharach, who also sings, in his fashion, in the song below. Okay, that may be unlikely, but at cocktail hour there’s a little bit of Hasbrook Heights in every home. (The song actually starts at around 0:15.)

5 Questions with Anna Kendrick of “What to Expect When You’re Expecting”

It’s likely you were first captivated by her Oscar-nominated performance in 2009’s “Up in the Air,” but that doesn’t mean the widely acclaimed comedy was Anna Kendrick’s first go-round in the world of big time performance. Ms. Kendrick, who is also a very fine singer, had been one of the youngest Tony nominees of all time when she was recognized for her work in a Broadway revival of “High Society” at age 12. Her first major film role was nevertheless four years away with another award-nominated musical appearance in the indie fave, “Camp.”

A few more years of hard work would land the young actress a leading role in the mostly well-regarded coming of age comedy “Rocket Science” and a recurring part in the pop culture behemoth we call “The Twilight Saga.” Still, it was only when Anna Kendrick wound up stealing scenes from George Clooney and Vera Farmiga that she became one of Hollywood’s hotter faces to look out for. She also earned the attention of geeks around the world with her role as Michael Cera‘s acerbic yet gorgeous younger sister in “Scott Pilgrim vs. the World”; her reported romance with director and uber-film nerd Edgar Wright (“Shaun of the Dead“) probably did no harm to her already impressive and growing dweeb appeal. The 20-something actress’s most recent non-“Twilight” major film appearance was as a romantically conflicted therapist in the cancer comedy, “50/50.”

Purportedly inspired by the self-help bestseller of the same name, “What to Expect When You’re Expecting” features Kendrick as a food truck proprietor whose fling with a high school flame (Chace Crawford) results in a surprise pregnancy. She was busily promoting the film when we caught up with Ms. Kendrick at the Los Angeles Four Seasons one Cinco de Mayo afternoon. There, she proved herself to be up to the 5 questions challenge, giving succinct answers to our slightly longish questions.

1. You play a professional chef in the movie. Do you cook in real life, and what was the most important thing you learned about food preparation while making the film?

I cannot cook. I bake a bit, but I cannot cook to save my life. We had to take lessons for this. [The most crucial thing I learned in them was] that you have to hold your hand like a claw and not lay it flat, so you don’t cut off your fingernails — like I did.

2. “What to Expect When You’re Expecting” is part of the ever-growing subgenre of interlocking story movies that includes everything from Robert Altman’s “Nashville” to Garry Marshall’s “Valentine’s Day.” What’s your favorite multi-story movie?

Now that you mention “Nashville,” I actually do love that movie. But as far as the modern version of that genre, I actually really love “Love Actually” — but “Nashville” is really great and I loved [Paul Thomas Anderson’s] “Magnolia.” That was one of those movies that, when I was a teenager, [I thought to myself], “Movies can be like this? This is great!”

3. You’re probably best known to the public for your really outstanding performance in “Up in the Air.” I was just watching the scene where you kind of break down, and you’re very funny. I was wondering what you think is the secret to comic crying, as opposed to sad crying? I’ll dedicate this question to Mary Tyler Moore.

I like to talk through the funny cry. That makes it sort of easier, but I’m a pretty ugly crier, so that makes it kind of easy also.

4. Let’s talk about your singing roles. What was it like being a 12-year-old Tony nominee? And what about being 16-years-old and making your first movie, “Camp” and blowing everyone away with your version of Stephen Sondheim’s “The Ladies Who Lunch”?

It was obviously incredibly exciting, but I think it’s probably good I didn’t fully understand what a big deal the Tonys were at that age. I think my little 12-year-old brain would have exploded. It was just exciting. I was just happy to be invited to a party really.

[“Camp”] was such a magical thing to make. It was everyone’s first film. Now, everyone says, “Making a film feels like summer camp,” but [during] that film we were living at that summer camp. We had no contact with the outside world. There were no cell phones, no computers, no TVs. So, it was just us and the film crew living in this place. It was a very intense and fun [thing] to do with a bunch of teenage non-actors.

5. There’s a clip online of you promoting “50/50” with your co-stars Joseph Gordon-Levitt and Seth Rogen and discussing how women tend get asked different questions from the press than men do. You get asked about health and beauty stuff, your workouts, etc. What is the most embarrassing or just plain stupid question you’ve gotten and how did you answer it?

In relation to [“What to Expect When You’re Expecting”], somebody asked me if I would be prepared for a one-night stand. I was like, “I don’t even know how to get out of this question in a joking way. That is so wrong and weird.”

Drink of the Week: Between the Sheets

Between the SheetsLast time I was here we were talking about the distinguished history of the Mint Julep and referencing poet John Milton and his rather obscure poem, “Comus” (actually a masque if you want to get technical). Well, you can forget those high flown references this week because we’re getting down and dirty with a classic drink with no such poetic connotations.

Yes, before there was Sex on the Beach and the Screaming Orgasm there was this week’s bluntly named — at least by prohibition era standards, anyways — libation. On the other hand, it’s also probably a lot more appropriate for Mother’s Day weekend than you might care too think, given that cocktails like this are very often the mother of motherhood, if you will.

Between the Sheets

1 ounce brandy or cognac
1 ounce white rum
1 ounce Cointreau or triple sec
1/2 an ounce (or less) fresh squeezed lemon juice

Combine brandy/cognac, rum, lemon juice, and triple sec or Cointreau in a shaker with lots of ice. Shake vigorously and pour into our old friend, the pre-chilled cocktail glass. Shake, put on some Marvin Gaye, Barry White, Beyoncé, or Perry Como (don’t say I don’t give you people some options) and sip sensuously.

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Between the Sheets is an unusual drink not only for its pre-1970s salaciousness, but in that it’s in the small but fascinating family of multiple base spirit cocktails with its rum/brandy combo. Admittedly, however, this is not as much to my personal taste as the Saratoga — which features brandy and rye — from a few weeks back, but it will do.

I tried it several different ways but no clear favorite emerged. The version with inexpensive Bols triple sec was not cloying, as some drinks made with it can be. Using the high end triple sec, Cointreau, added a classy but not super-enthralling note of complex bitterness. Both drinks were fine but when I got a bit more experimental and used orange curacao, which I generally tend to prefer to triple sec, the drink became annoyingly super-sweet. Not sexy at all.

It might not be a huge personal favorite of mine, but I encourage you to give Between the Sheets a shot. It’s a tasty enough drink and a reminder of the healthy, natural activity that brought us all into the world so we can enjoy cocktails and feel guilty about not calling our mother’s enough.

Now, a behind the scenes look at the making of the cocktail we call humanity.

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