Author: Bob Westal (Page 52 of 65)

Drink of the Week pre-5/5 special, part 2: the Mint Julep

May 4, 2012 / Bob Westal

We conclude our May 4, 2012 doubleheader with one of the most legendary of all cocktails and the ultimate Derby Day tradition. It’s also a drink, I’m ashamed to admit, I’ve only tried for myself in the last couple of weeks.

According to such experts as New Orleans bartender Chris MacMillian, the Mint Julep was to the 19th century what the Martini was to the 20th. As MacMillians also reminds us, this super classic drink’s roots actually go back far further — juleps were eulogized in 1634 by “Paradise Lost” poet John Milton in his “Comus,” which some of us old English majors have actually read, even if we don’t remember a word of it. Today, the bourbon, sugar and mint concoction is primarily associated with Southern belles and gents in old movies seeking a cool libation on a powerful hot day, not to mention the ultra-famed horse race which will once again be run tomorrow afternoon.

As I heard from numerous sources, however, the actual juleps served in recent years at the home of the Kentucky Derby have been anything but satisfying. If word on the cocktail street is correct, Churchill Downs has fallen prey to the #1 enemy of good cocktails — a pre-mix! Tragic, perhaps but also almost understandable given the enormous crowds who arrive each year for Derby Day. In any case, if you want a really good Mint Julep, you’ll have to go a high quality bar with a decent mixologist in residence or, of course, you may make one yourself.

The Mint Julep

2.5-3 ounces bourbon whiskey
1/2 ounce simple syrup or 1 tablespoon sugar and a splash of water
About 5-8 fresh mint leaves
Lots of ice — preferably crushed.

Combine mint leaves, simple syrup or sugar (preferably superfine or powdered) and water in a rocks/old fashioned glass or, if you have one (I don’t) a traditional metal julep glass. Gently muddle the mixture, being careful not to overdo it as, we are warned, over-muddling mint can release some displeasing bitterness. Fill up your glass with ice, add the bourbon of your choice, and stir. Toast your favorite racehorse and sip slowly.

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There’s no doubt about it, I’m a piker when it comes to the Mint Julep. I’ve made a few decent versions of it but I don’t own the special sack — called a Lewis bag — or the mallet needed for making the crushed ice fine enough to make the julep a sort of highly alcoholic snow cone and I also don’t own a blender. Even so, this drink works fine with lots of ordinary ice, particularly if you’re a bourbon lover, as I am. I made some very good versions of it using the remainder of my Angel’s Envy — I still had some left over from my exploration of the Chicago Sour — but I had good luck as well using some very inexpensive yet sweeter and highly drinkable Evan Williams brew. I’m sure Maker’s Mark or really any brand of bourbon you like a lot would work delightfully.

The only problems I encountered were when I tried to dial back the sweetness. None other than James Bond in “Goldfinger” ordered his drink tart. When I tried it that way, the flavors simply didn’t come together. Just because you own a license to kill and save the world once a year doesn’t mean you know everything.

Of course, I don’t know everything either. Something tells me the drink, as prepared a bit differently from me by Chris MacMillian himself below, was really something.

Food & Drink, Lifestyle, Vices

Angel's Envy Bourbon Chicago Sour Chris MacMillian Churchill Downs cocktails Comus Derby Day Drink of the Week Evan Wiliams Happy Hour Jim Beam John Milton Kentucky Derby Lewis bag Maker's Mark the Mint Julep

Drink of the Week pre-5/5 Special, Part 1: La Paloma

May 4, 2012 / Bob Westal

This week brought us a special dilemma here at Drink of the Week central. Tomorrow, you see, is May 5 and that translates into the Mexican but mostly American holiday of Cinco de Mayo, one of the most beloved yearly excuses to drink that exists in all of los Estados Unidos. Tomorrow is also, however, the annual running of the Kentucky Derby, which is also the only major sporting event I can think of to have it’s own official cocktail. The only truly fair solution, as far as I could figure, was a special pre-May 5, 2012 cocktail double bill where each drink would get it’s own properly timed place/post in the sun.

So, we lead off with a salute to the great nation of Mexico which, precisely 150 years tomorrow, defeated invading French forces — insert Franco-phobe snickers here — at the Battle of Puebla. Of course, most of the revelers of all ethnicities who will be drinking way too many way too blended margaritas tomorrow night in bars from Los Angeles and San Antonio to New York City and Chicago will have no idea about the holiday’s historic underpinnings, or the fact that the Mexicans’ unexpected victory over the forces of Napoleon III might have indirectly paved the way for the Union victory in the U.S.’s Civil War. That’s inevitable, but at least Cinco de Mayo celebrants should a decent alternative to a boozy Slurpee at the ready.

We’ve already covered the correct way to make a margarita, so that’s one outstanding option should you find a bartender classic cocktail knowledgeable enough or open-minded enough to make the drink sans blender. Drinkers who will really want to imbibe they way they do in actual Mexican and Mexican-American climes, however, may want to check out the simple, sweet and also kind of tart highball variation named, for some reason, for the lowly pigeon and the more esteemed dove. It might read like a simple variation on your basic booze and sugary soda combo, but it drinks more like a gin and tonic — a solid hot weather libation and un poco sofisticado.

La Paloma

2 ounces white/silver tequila
Jarritos Grapefruit Soda or Squirt
1/2 ounce fresh squeezed lime juice
Pinch of salt

Combine tequila, lime juice and salt in a highball/Tom Collins glass. Stir. Add ice and top off with soda. If you want, instead of adding the salt to the drink, you can rim the top of the glass with it margarita-style. Stir once more and sip, saluting the brave folks who struck a blow for indigenous rule and freedom throughout the Americas under General Ignacio Zaragoza Seguín all those years ago.

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Today’s DOTW is brought to us very largely by Peligroso Tequila, which is celebrating its third anniversary tomorrow with a series of events in California and Hawaii and which we last encountered while making a perfectly fabulous version (up, with fresh OJ) of the Tequila Sunrise back in early March. Once again, I can say from personal experience that making a la Paloma with this toddler of a booze brand is definitely just a little bit better than using the better known mass market tequila I also happen to have on hand at the moment. While my sources within the tequila-drinking community agree it’s a very nice drink indeed when made with Peligroso Silver, some actually prefer that theirs be made with Squirt — which is, indeed, grapefruit based. I, however, think my bird flies slightly higher with Jarritos Toronja.

And now we leave you with who else but Los Lobos and a bit of music appropriate to the spirit of all great drinking holidays such as Cinco de Mayo. Just remember, if you do get loaded on La Palomas, Tequila Sunrises, or a bottle of anything, tomorrow, keep very far away from a steering wheel. There’s nothing festive about a drunken encounter with la policia after a car accident.

Food & Drink, Lifestyle, Vices

Battle of Puebla Cinco de Mayo cocktails Drink of the Week Happy Hour Jarritos Grapefruit Soda Jarritos Toronja Jimmy Gomez La Paloma Peligroso Tequila Squirt tequila

A chat with John Cusack of “The Raven”

April 29, 2012 / Bob Westal

The really fun part of setting up an interview with John Cusack is telling people about it and getting their reaction. The still boyish star of such classics like “Say Anything,” “Grosse Pointe Blank,” “Bullets Over Broadway,” “The Grifters,” “Being John Malkovich,” and recent ‘plex-fare like “2012” and “Hot Tub Time Machine,” is one popular guy, and not only with women.

Now in his mid-40s, the former teen rom-com leading man is also something of a paradox in that he’s been able to keep the details of his private life private while also being unafraid of a little controversy. He maintains a direct connection with his fans via his well-known Twitter feed that often touches bluntly on his strongly left-of-center politics. We interviewed Mr. Cusack back in 2008 about his somewhat underrated satirical broadside, “War, Inc.,” and he makes some revealing comments about its production below. He has nevertheless avoided becoming a Sean Penn-style right wing whipping boy, though his recent election-year bashing of the Obama administration’s civil liberties failings on “CBS This Morning” attracted some attention from conservative outlets.

The fact of the matter is that Cusack, still best remembered by many as idealistic aspiring kickboxer Lloyd Dobler, is the closest thing modern audiences have to a Jimmy Stewart. He’s a low-key, yet charismatic and highly energetic actor who never seems to act at all. That’s high praise, but it does make him a slightly counterintuitive choice for the role of Edgar Allen Poe, the flamboyant, floridly romantic author who largely invented modern horror and crime fiction.

Directed by James McTeigue of “V for Vendetta,” “The Raven” has the master of the macabre trying to solve a “Se7en”-style killing spree inspired by his own stories. Critics have not been impressed by the film and the crowded opening weekend box office returns have been kind of dismal, but that won’t have been for any lack of effort on John Cusack’s part. The actor spent weeks promoting the film everywhere from “The View” to our humble selves. He did, however, take a moment to receive a very special Hollywood honor.

Bullz-Eye: It’s been a good day for you; you just got your star on the Hollywood Walk of Fame.

JC: Yeah man, thanks.

BE: What’s that like at your relatively young age?

JC: I don’t know. I’ve never got one before so I don’t know. It was pretty surreal; pretty cool. I liked that I was right next to the Singing Cowboy, Gene Autry. That was pretty cool.

BE: That is cool.

JC: I was right across from Musso and Frank’s, so I thought that was pretty damn cool. That’s such a great place. I’m also next to this great book store, so I’m well represented. I liked it.

BE: Speaking of books — a great segue there — I know that one of the reasons that you took on “The Raven” is it gave you an excuse to read up on Edgar Allan Poe. Why do you think he has remained kind of contemporary all of these years?

JC: I think he’s this classic sort of archetype for all of the shadow parts of ourselves that we don’t want to admit out loud or you’re not supposed to admit in polite company or society. You know, all of these terrors and fears and phobias and anguishes and torments, and also this kind of grave, deep love of language and poetry. I think he’s a genuine genius and he spoke to the language of the subconscious and he was a great poet and artist. A great storyteller; a wild creator of different genres and hybrids of genres and mash-ups of genres. He was a pretty talented man, and he was also just wired way too tight, so it was a volatile mix.

Entertainment, Interviews, Movies

Being John Malkovich Bullets Over Broadway Edgar Allen Poe Grosse Pointe Blank High Fidelity Hollywood Walk of Fame Hot Tub Time Machine James McTeigue Joan Cusack John Cusack John Cusack interview Lloyd Dobler Richard Nixon Say Anything Say Anything sequel The Butler The Grifters The Raven This Week V for Vendetta War Inc.

Drink of the Week: The Chicago Sour

April 20, 2012 / Bob Westal

I’ve confessed here before to the fact that even a pretty well made classic whiskey sour is not exactly my favorite concoction. Still, I’m starting to think that maybe the fault is with the particular recipes I’ve been sampling and that it is possible to make an entirely delightful standard whiskey sour…or maybe you need a little something extra. That’s the approach of this really kind of beautiful creation crafted for the high end bourbon, Angel’s Envy, by noted bartender Freddie Sarkis of Chicago gastropub Sable Kitchen and Bar.

As I noted in an earlier post, Angel’s Envy is bourbon for serious bourbon lovers that is finished in port wine caskets, and the fact that they sent me a free bottle hardly influences my opinion at all! This creation, which uses just a bit of plain old red wine, instead of the port featured in other Angel’s Envy recipes, is also delicious enough to make me forget the fact that I took myself off red wine several years back. It’s really, really good.

The Chicago Sour

2 ounces Angel’s Envy bourbon
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
1 egg white
Red wine

Combine bourbon, lemon juice, egg white and simple syrup in cocktail shaker. Before adding ice, shake the contents vigorously to fully emulsify the egg white. Make sure your shaker is well sealed because egg tends to make plastic cocktail shakers want to pop open for some reason that a chemist or physicist could probably explain. Now add ice and shake again even more vigorously. Strain into a chilled cocktail/martini/champagne glass. “Float” — which I think means “lightly pour” — a very small amount of red table wine. Drink and toast Mr. Sarkis, who has come up with one mean cocktail.

***

The recipe as promoted by Angel’s Envy doesn’t specify the type of red wine or the size of the egg — I used the white of a medium egg because medium eggs were on sale at my local supermarket a few days before along with an extremely cheap Cabernet that’s probably slightly below the quality of ordinary two buck Chuck and and exactly the same price. The result, nevertheless, was pretty magnificent. (Please note the usual raw egg caveats apply — the risk of contamination is very low, but people with certain health issues should use pasteurized eggs.)

Regular readers will also note that I departed from my prior habit of using superfine sugar and water in preference to simple syrup because I’m feeling lazy and I found some for an acceptable price that was actually made with cane sugar. Still, I imagine you could substitute about a tablespoon of sugar and 1/2 an ounce of water and it would likely come out as tasty as anything else from our nation’s former second city, as saluted below by two Italian-American lounge singers of some note.

Food & Drink, Lifestyle, Vices

Angel's Envy Bourbon cocktails Drink of the Week Frank Sinatra Freddie Sarkis Happy Hour My Kind of Town Sable Kitchen and Bar The Angel's Envy The Chicago Sour Tony Bennett Whiskey Sour

Drink of the Week: Income Tax

April 13, 2012 / Bob Westal

I was born on April 15, which means that, most years, when my birthday doesn’t fall on an Easter Sunday it falls on the United States anti-holiday that is income tax day. Being an ides of April baby also means that each and every year I am also reminded of the sinking of the Titantic and the death of Abraham Lincoln.

This year, we all get until 4/17 to turn in our taxes. However, as Saturday becomes Sunday 4/15, I’ll be at the Turner Classic Movies festival in Hollywood where I’ll have a choice between an actual movie about the sinking of the Titanic (1958’s “A Night to Remember”) or I can contemplate my mortality via an avant gardish science fiction movie in which character actor John Randolph has a mid-life crisis and becomes Rock Hudson. (That’s John Frankenheimer’s 1966 “Seconds.”) Movies are about escape, you know.

All of which is a long-winded and self-indulgent way to get to this week’s cocktail, named for a day most of us agree is far worse luck than a Friday the 13th like today but which most of us agree is necessary in some form. Thus, the cocktail classic represents the healthy orange sweet of it — the roads, bridges, schools, fire and police protection we get in return for our taxes — and the bitters of actually paying them. If you note a strong similarity to another drink covered here, you aren’t hallucinating. Believe it or not, Income Tax is both the bitter and the better of the two.

Income Tax

2 ounces gin
1 ounce orange juice (fresh squeezed, for sure)
1/2 ounce dry vermouth
1/2 ounce sweet vermouth
1-3 dashes aromatic bitters
1 orange slice (optional garnish, but since you’re squeezing the orange already…)

As with the Bronx, people are over the map on proportions, and I certainly encourage readers to experiment to their heart’s content with more or less sweet and dry vermouth, OJ, and gin. Nevertheless, especially with the addition of bitters, I found this easy to remember and straight forward version was actually quite the best.

A few notes on ingredients. I’m using Tanqueray (94.6 proof) right now, though I’m sure this will work as well with most other high proof gins such as Bombay Dry or Beefeater. With an 80 proof gin like Gordon’s, it might be a bit sweeter which can either be a good or bad thing. I tried making my Income Tax using both traditional Angostura bitters as well as Fee Brother’s aromatic bitters and it came out fine with both.

I even ran out of my usual Noilly Pratt sweet vermouth — which for some reason Bev-Mo in Orange County, CA has stopped carrying, darn them — and went to an inferior brand that I had sitting around. Still very nice. Like tax day itself, this drink can be attacked but it will never be killed. Would that that were true for the folks on the Titanic and, of course, Old Abe. Fortunately, the magic of cinema can take care of that.