Sparks have been given a raw deal by time. They may not have been the best or brightest band of their era, but they were making damn interesting, and at times insanely catchy, records of any genre, and particularly for early ’80s synth pop. In a field where you’re only as good as your latest synthesizer, the Mael brothers (Ron and Russell) dared to make art with their keyboards. Pity they’re not given more credit for that.
This song, from their 1982 album Angst in My Pants, is a sentimental favorite because it appeared on the first mix tape (that’s right, we said it, mix tape) that this writer received from the girl who would one day become his wife. We even played it at our wedding, something that we’re guessing the Maels would find amusing. This video is homemade, but it’s cute. The song is really the key here, though. (And for the record, love is not worse than war and worse than death. If it feels that way, you’re doing it wrong.)
Cocktail classicists beware, because this week we’re saluting the immanent blu-ray release of the Coen Brothers’ comedy classic, “The Big Lebowski,” as well as the historic Lebowski Fest cast reunion with a drink that not only contains vodka but which usually requires no shaking and perhaps not even a great deal of stirring. That’s not all, the White Russian is extremely sweet and seems to derive not from the cocktail heights of the early 20th century but closer to the mixological nadir of the 1970s. The fact that it was a drink simple enough for a stoner to love led to it being immortalized on celluloid in the aforementioned 1998 film with Jeff Bridges, easily the greatest example of the pot-driven comedy genre yet made. Next to James Bond’s shaken vodka martini, the Dude’s Caucasian — same drink, different name — is easily the most legendary of all movie cocktails.
Still, no movie can make a drink popular all on its own, and the White Russian’s appeal is obvious; it tastes like a frozen candy bar. Moreover, the fact that it contains a bit of caffeine and even some rudimentary nutrition also makes it a highly appropriate beverage, not only for achievers but for caffeine heads like me. No wonder that it was one of the first cocktails I gravitated to in my ignorant youth and no wonder I still enjoy it when the time is right. Sometimes there’s no time for a martini and a very sweet cappuccino to follow it up. Impact-wise, the white Russian gives you a bit of both.
The White Russian
1.5 ounces vodka
3/4 ounces Kahlua or other coffee liqueur
3/4 ounces of heavy cream (or somewhat larger portions of half-and-half, whole milk, or even 2% milk)
Pour vodka and Kahlua over ice in rocks glass. Add heavy cream, which should “float” over the top, or other dairy topping. Stir and proceed to get into endless arguments with your friends about whether or not urinating on a rug constitutes a Saddam Hussein-like act of imperial aggression.
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There are a number of variations on the above, of course. You can eschew the diary product and go for a black Russian. I understand that if you use 2% or lower fat content film it’s called a Skinny Russian, which isn’t awful. On the other hand, I can tell you first hand that going past half-and-half and into the land of heavy cream will make the drink all the more tasty, though perhaps not tasty enough to warrant the eventual heart attack if you drink these things on too regular a basis. On the other hand, if you’re drinking as many Caucasians as the Dude seems to do during the course of a single day, wear and tear on your heart may not be your primary concern.
Also, I have to note cocktail historian David Wondrich‘s recipe actually calls for the drink to be made in a shaker and strained into a chilled rocks glass. It’s not bad that way, though it’s hard to imagine the Dude putting in all that work. As Wondrich points out, this is a drink beloved both by very occasional drinkers like my former self for its sweet-as-ice-cream taste and for the most down and out of out-and-out alcoholics, for whom it’s often the closest thing they’ll get to a balanced meal. Yes, a White Russian is for all, but really it belongs to just one man.
This is by nature a fun column, designed to get people pumped up for whatever weekend festivities they may have planned. Sometimes, though, something comes up that is just begging for some kind of commentary. This is one of those times.
This weekend (starting yesterday, actually), deep in the heart of southern Illinois, the twelfth (!) annual Gathering of the Juggalos is taking place. Now, we’ve seen the word ‘Juggalo’ pop up here and there in the news cycle – usually near the word ‘Gallagher’ – but we were quick to dismiss it because Juggalos are fans of the Detroit hip-hop group Insane Clown Posse, who hit their commercial peak in the late ’90s and were perhaps best known for a feud with fellow Motowner Eminem. Are there really enough of these Juggalos to merit their own festival?
Like Campari, Sambuca, and the like, Pimm’s Cup #1 is a bottle you’ll see at a lot of bars but which, at least here in the States, no bartender ever seems to open and which most barfolk will tend to discourage you from trying. They have their reasons because, on its own, it’s definitely not for everyone. It’s a concoction of gin and various herbs that has a nicely sweet but also fairly bitter flavor. It’s somewhere between a liqueur and Angostura.
It may be a little harsh straight, but it can mix very accessibly. A popular cocktail classic in the UK that has been referenced on both “Mad Men” and “Boardwalk Empire,” Pimm’s Cup, the cocktail, combines this relatively low alcohol (50 proof) base spirit with various types of soda and fruit and vegetable garnishes.
In my experiments, I avoided some of the very elaborate recipes which are more like very large and very wet fruit salads and eventually settled on the simple recipe below, adapted freely from the method used by Minneapolis mixologist D.J. Kukielka. It’s a winner — a tasty refreshment for lightweights with discerning palettes.
The Pimm’s Cup
2 ounces Pimm’s Cup #1
4 ounces (approximately) ginger beer or ginger ale
Cut-up cucumber (to taste)
Cucumber slice (garnish)
Lemon slice (garnish)
Place cucumbers in cocktail shaker and muddle. (Having an actual muddler on hand is a real help here, and essential if you want a truly well-stocked bar.) Add Pimm’s Cup #1 and ice. Shake very vigorously and strain into a Tom Collins glass over ice (preferably crushed). Top off with ginger ale and garnishes. Stir with swizzle stick or barspoon.
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I’m barely exaggerating when I say that there are a million recipes for this beverage on line, and they’re all pretty different from each other, which I suppose befits a drink that is something like the British equivalent of sangria. I get the impression that you could pretty much throw any fruit you can think of in, if you want. Still, I had by far the best luck with the recipe above and, though it’s more expensive, ginger beer does work slightly better than good old Canada Dry.
If you want to be really authentic, however, be aware that the original recipes often call for lemonade. The confusion here is that what the British call lemonade and what we Yanks call it are two different things. UK lemonade is a lemon soda which some compare to 7-Up — and many online recipes specially call for American-style lemon-lime soda — but Brits inform us that true British lemon soda tastes fairly different than our uncolas. If you’re lucky enough to live in a city like Los Angeles with a large British ex-pat population and specialty stores to go with it, or want to go online and don’t mind spending a little extra cash, I bet you can find some and go full Brit.
Usually at this time on the first Friday in August, we’re in Chicago’s Grant Park, soaking up the sun (or, in 2009, a lot of rain) and tunes galore at Lollapalooza. This year, well, we’re not there. Don’t ask, as it’s still a sore subject, but we will tell you that it has something to do with a cat, bungee cables, string cheese, and a bread maker. The gag order prohibits us from saying another word.
Strangely, the lineup is looking better and better now that we’re not going, though once again they scheduled several of our must-see bands against each other (Coldplay, Muse and Girl Talk at the same time? Really?). One band we’d like to get a second look at is White Lies, a pasty London trio who released an iffy EP a couple years ago, but opened their new album Ritual with one killer alt-dance rock groove called “Is Love.” Give it a moment to breathe, and when the second chorus hits, get out your air guitars.
Next up: Foster the People, another unfortunately named band (all of the good ones, apparently, are taken) who absorbed every note of MGMT’s Oracular Spectacular as if it were the sun. To their credit, the best moments on their debut album out-do MGMT’s last album without breaking a sweat. “Pumped Up Kicks” is getting the airplay, but it’s second single “Houdini” that had us at the opening kick drum.
Which brings us to one of Friday’s headliners – come to think of it, all three of these bands are playing on Friday, which shows that Lolla once again front-loaded the festival, making it impossible to see everyone, or even half of everyone, you paid $220 to see – and one absolute must-see in concert: Muse. Lolla regulars know this already, since they headlined three years ago, but lest anyone be thinking of catching Coldplay, also a dynamic live band, the decision between the two is an easy one. Of course, the fact that anyone would have to choose between the two – one of these bands should be playing opposite Eminem. End of story – is just silly, but such is life. (Note: we wanted to go with the live version of “Stockholm Syndrome” here, but the damn thing isn’t embeddable, ugh.)
Happy Lolla, everyone. Don’t get too fried. Also, don’t get sunburned.