Tuesday, January 27, 2015

Mixology Monday MCIII: Blue - The Siren & The Blue Blood

This month's Mixology Monday challenge comes from a kindred spirit, Andrea, at Ginhound, who believes that "gin should be (her) middle name." Her challenge this month is to create something blue, wether in color or in spirit. In her announcement post, she reminds us that

"blue has been predicted as a new cocktail trend several times in recent years... but any mixer of blue drinks is faced with a bit of a dilemma as there is nothing 'natural' about E133 - the most common of blue food colors: Do I really want to mix chemicals into my perfect mixture of fresh juices and good booze? Feel free to interpret blue as freely as you wish - you can dazzle us with a brilliant blue drink or you can share that blue feeling with a melancholic drink."

In response I attempted two entries. The first is my "Siren," a rummy, spicy, sour delight that tastes as pretty as it looks! I put this one together a few months ago when I became fascinated with how bright colors mellow into egg whites in sour drinks! I love watching the etherial way the softly tinted foam floats to top of the glass after the drink is initially poured. I believe this obsession started late this last summer when a guest ordered a Midori sour. At work we make all of our "sours" with egg white, paired syrups and fresh juices. For example, our whiskey sour is made with lemon, demerara and egg white, and our tequila sour is made with agave nectar, lime and egg white. But, I hadn't experienced how much delight an artificially colored liqueur could bring to a cocktail until I made that first Midori sour with egg white, fresh lime juice and simple syrup. It was so pretty, I just had to put something similar on our menu! So, I started playing and came up with my Siren. It's eye-catching for our guests to admire and tasty to boot!

1 oz Bacardi Superior
1 oz blue curaçao
1 oz lime juice
1 oz burnt sugar syrup (recipe below)**
.25 oz allspice dram
1 egg white

Dry shake & strain over ice into a collins glass.
Garnish with a lemon twist or with lemon zest stars.
(For the lemon zest stars we cut a wide piece of lemon zest
and then punch the stars out with a small, star-shaped fondant cutter.)

"Siren", Laura Cloer, TMSPC, 2014

"Siren", Laura Cloer, TMSPC, 2014
Lately I've been playing with homemade sodas, trying to master the art of using champagne yeast for carbonation. It is not as fool proof as the recipes you come across make it seem. I'm having issues with building a consistent product. But, I did manage to put together a blueberry and juniper soda that worked perfectly in this next concoction.

For my blueberry-juniper soda I made a syrup base and added water and champagne yeast to a small plastic bottle and sealed it for 48 hours until the pressure had risen and the bottle was hard on the outside. I made my soda "to taste", but the measurements were roughly as follows: 1 part blueberry-juniper syrup**, 1.5 parts water, 1/8 tsp champagne yeast to 2 pint-sized grolsch bottles. I'm still in the process of creating my own sodas and when I get further along I'll write more about it. Until then, if you're wishing to recreate what I've done here I recommend looking at this article or this one as a guideline. On a tasting note, the blueberry-juniper soda turned out a bit sweet for me. I'm wishing I'd added a bit of lemon zest to the batch. Although the juniper notes came out in perfect balance among the bold blueberry notes.

The Blue Blood
1.5 oz Boodles Gin
.5 oz Pimm's Blackberry & Elderflower Liqueur
2 ds Bitter Truth Lemon Bitters 
Top blueberry-juniper soda

Combine ingredients together in a collins glass
over ice and garnish with a lemon twist.

"The Blue Blood," Laura Cloer, 2015 
Many, many thanks to Andrea for hosting and to Fred for very diligently and patiently keeping this thing going month after month, year after year! Can't wait to see all the other BLUE concoctions!



**BLUEBERRY-JUNIPER SYRUP: .5 cup blueberries, .5 cup water, .25 cup cane sugar, 8 juniper berries. Bring water to a boil. Dissolve sugar and add blueberries and juniper berries at a low boil for 10 minutes. Remove from heat. Let cool. Strain out berries and pulp through a fine mesh strainer.

**BURNT SUGAR SYRUP:  Caramelize .5 cup sugar in the base of a heavy sauce pan over medium heat. Slowly add .5 cup hot water and stir frequently until caramelized sugar dissolves. Chill.

Tuesday, December 23, 2014

9 Last Minute Gifts for Gin Lovers Under $50

This year, due to travel and family obligations, my Framily (friend-family) will be celebrating Friendmas after the New Year.  Here are some last minute gifts to assist all you slackers (like me) who've waited until the very last minute to get to gifting!

Cocktail Kingdom's Usagi Cobbler Shaker Baby Rattle, 9.95
I have no babies, and my friends with babies don't love cocktails as much as I do. So, I have no one to buy this for. But, I still want one.

Rules of Drinking Cocktail Glass, 10.00
I gifted this to myself for my birthday last week. It's a nice, heavy rocks glass and my gin & tonics are quite at home in it.

The Homemade Gin Kit, 50.00
For the curious and adventurous, this gin-infusion kit will yield better results than the bathtub gin of yesteryear.

Gin Before Breakfast Print, 28.72
This belongs in my kitchen.

Edinburgh Christmas Gin£35.00
(Only Available in the UK; PS, if you live in the UK, could you please send me a bottle?)
Dear UK friends... do you love me? Do you want me to be happy? I need this.  xoxo

Cocktail Kingdom's Usagi Cobbler Shaker Dog Toy, 8.95
I don't have dog either, but I might have to adopt one so I can have this shaker. Maybe I can adopt a baby too for the rattle. No. Bad plan.

Nick & Nora Glasses, Set of 6, 39.96
The Thin Man. Enough said.

Fred & Friends Gin & Titonic Ice Molds, 6.95
Drink to remember the past. Drink to celebrate the future. Titanic II coming soon. Or not. Apparently the project is floating in financially unstable waters. But, raise your glasses anyway!

Crate & Barrel's Tipsy Penguin Cocktail Pick, 4.95
For my smoked salmon stuffed olives. I do dirty right.

I will be moving over the New Year, so you may not see me again until next year!



Tuesday, December 16, 2014

Mixology Monday XCII: Apples - Belles & Whistles

This month our fearless Mixology Monday leader, Fred Yarm from cocktail virgin slut, challenged us to take on apples! As he explains,

"Apples have been an American booze staple with Johnny Appleseed as its symbolic hero. John Chapman became that legend by planting apple tree nurseries across the northern Appalachia and the Midwest. He did not choose grafting techniques to reproduce sweet edible ones, but bred them to make sour apples perfect for cider and applejack. Michael Pollan in The Botany of Desire proclaimed, 'Really, what Johnny Appleseed was doing and the reason he was welcome in every cabin in Ohio and Indiana was he was bringing the gift of alcohol to the frontier. He was our American Dionysus.' Apple products began to enter into the mixed drink literature in the 19th century with the Stone Fence appearing in Jerry Thomas' Bartender Guide and got quite refined by the end of the century such as the Widow's Kiss in George Kappeler's Modern American Drinks. Indeed, apples have found their way into modern cocktails via Calvados, applejack, sparkling and still cider, apple butter, and muddled apple."

I grew up on an old dairy farm that had a lovely orchard. By late summer we were picking apples with hooks on long poles and putting them up for winter. Any that fell to the ground we'd grab up and eat in chunks cut out with our pocket knives. I distinctly remember one Fall when my mother and older sisters put up a large batch of hand pressed apple cider. It was delicious and we sipped on it all winter long. The apple trees in our orchard were the first trees I learned to climb, before I got brave enough to scale the maple and oak trees around our farm house.

Apple juice. Apple cider. Apple butter. Apple pie. Apple crisp. Apple tart. Apples with cheese. Yes, apples run rampant through the glorious memories of my childhood. Which I suppose is where the root of the inspiration came for this next cocktail. I wanted something that would express a bit about myself. Each element in this drink reminds me of my childhood home. Each sip allows me to relive a cherished memory.

The elements? I created an Earl Gray Tea Infused Laird's Applejack and paired it with allspice dram, burnt sugar syrup, Angostura Bitters, lemon oil and hickory smoke.

For Earl Gray Tea Infused Laird's Applejack:
Combine one .750 ml bottle of Laird's Apple Jack with 5 bags of Earl Gray tea. Stir. Let sit 30 minutes. Strain.

For Burnt Sugar Syrup:
Caramelize .5 cup sugar in the base of a heavy sauce pan over medium heat. Slowly add .5 cup hot water and stir frequently until caramelized sugar dissolves. Chill.

Ingredients for a Belles & Whistles

Belles & Whistles

 Rinse an Old Fashioned glass with allspice dram.
You can purchase St Elizabeth's, but I make my own using this recipe.
Place 1 large ice sphere in glass.
Garnish glass with a lemon twist, misting lemon oil over ice sphere.

 Into a small narrow-spouted bottle (I used an old Hudson Whiskey bottle), combine:
2 ds Angostura Bitters
.5 oz burnt sugar syrup
2 oz Earl Gray Tea infused Applejack

Using a PolyScience Smoking Gun, smoke bottle containing cocktail briefly,
then cork and shake briefly.

Allow cocktail to sit with smoke for as long as the drinker desires.
The longer it sits the smokier the cocktail will become.

Pouring a Belles & Whistles
I suppose it is ultimately a beautiful, smoky twist on an applejack old-fashioned. The sweetness and smokiness match the apple brandy on point and the lemon oil and bitters add depth and balance. This drink deserves to be sipped with friends and family, sitting next to the fireplace and pondering the wonder and beauty of a simple life.

Many thanks again to our wonderful host and guide, Fred Yarm and to all the rest of the participants in Mixology Monday that keep this thing fun!



Wednesday, November 19, 2014

A Spirited Education - The Spirit of Gin: A Stirring Miscellany of the New Gin Revival

"The spirit we call gin has, within it, an intricate societal role that is still unraveling today. At the moment, we are riding the wave of a new gin revival thanks to a remarkable number of new producers--as well as established distillers--who have introduced a wide range of unusual botanicals to create stunning new flavor profiles. The journey is not over and the adventure has only begun."

Matt Teacher, author of the newly released The Spirit of Gin: A Stirring Miscellany of the New Gin Revival (Cider Mill Press), went on quite the adventure while gathering the material for this lovingly crafted reference, dedicated to my favorite spirit. I was lucky enough to get my hands on a copy of it last week.Teacher's energy and excitement for gin carried him on a global adventure, as he rode the wave of the new gin revival, touring reputed gin joints and distilleries and interviewing their lauded proprietors. I'm a little a lot jealous of all the pretty gin joints he got to visit and all the pretty gins he got to taste along the way.

Teacher's gin opus contains brief narratives of his encounters at various gin hot-spots around the world, written with such curiosity and love for the spirit that you wish you'd been sitting sipping right next to him. For the gin neophyte, The Spirit of Gin serves as an excellent reference and guide, chronicling the history of gin from its origins to modernity, reviewing the distilling process, outlining the various styles of gin, and defining the common botanicals used in gin production.

Along his journey, Teacher was challenged (and through him, now, so am I), to truly delve into the complexity of the spirit. At The London Gin Club (22 Great Chapel Street, Soho, London), Teacher met with Julia Forte, who serves each gin with a specific garnish or tonic, "to either pair... or contrast with the leading botanical," in order to highlight each gin's unique flavor profile. "A distinction," Teacher notes, "not made in the United States," where we tend to just throw a lime on the side.

While meeting with Alessandro Palazzi at Dukes Bar (Dukes Hotel, St. James's Place, London), Teacher noted that there wasn't a single ice cube in site. The glasses and the spirits came straight out of the freezer. Palazzi explained how gin "thickens" and "texturally develops when stored in the freezer." While I have noted how chilling a spirit will effect its flavor profile, I never considered how it might effect the texture or viscosity of the drink. I must explore this more in the near future.

The book is illustrated throughout with vintage gin ads, historical photographs, vintage and modern gin labels, and countless cocktail recipes Teacher encountered along the way. The final section of the book (nearly the last half) consists of a Catalog of Gin Distillers, which lists over 160 gin distillers in alphabetical order, along with some notes on each distiller. Needless to say, I now have a very long "shopping list" of gins to add to my collection that I was previously unaware of.

After one of his interviews, Teacher notes that, "Gin is an art, and those who create it and mix it are using their intellect to balance flavors and stimulate taste buds." I couldn't agree more.

Cheers and Happy Reading!


Monday, November 17, 2014

Mixology Monday XCI: The Shim - Beg, Borrow & Steal

This month's Mixology Monday challenge is hosted by Dinah Sanders of the bibulo.us blog, and author of The Art of the Shim: Low-Alcohol Drinks To Keep You Level.  Her challenge?

"Heavy-hitters are fun to drink, sure, but it’s way too easy to over-consume and under-enjoy when you’re playing hardball. Let’s stretch out our evenings and get to sample a bigger variety by lowering the proof without lowering our standards. Shims don’t require giving up on flavor, complexity, or—interestingly enough—even your favorite ingredients. Get a new understanding of your favorite high-proof spirit by using just a half or quarter ounce of it along with a milder leading player. Or take a low-proof character actor that usually supplements the main show and see if it can take the lead."

I love a good challenge. My go-to low-alcohol cocktails are an Americano (Campari, sweet vermouth and club soda) or a Godchild (amaretto and cream).  Usually this would provide me an excellent opportunity to explore some new amari or delve more into vermouths. But, I decided to take on this challenge while at the World Food Championship in Las Vegas, and although there are plenty of spirits around, they're all heavy-hitters, and obscure amari and liqueurs are not readily available.

The World Food Championship was held on Freemont Street this year, in old Downtown Las Vegas. I had to walk nearly a mile off of Freemont to find a liquor store with a decent selection.  Speakeasy Liquor (1006 E Charleston Blvd, Las Vegas) is still a small liquor store, but they have a broader selection than the shops, convenience stores and pharmacies near the hotels. They actually have a nice broad selection of Scotch, Bourbon and Tequila, an above-average selection of basic liqueurs (creme de menthe and creme de cassis being among them), and several aisles of wine. Their gin selection is lacking, but I didn't need gin for this project and the staff was very friendly and helpful, so I'll overlook that this time.

Shopping for this project was a bit of a crapshoot. I don't have any of my tools or mixers, and I don't have access to proper glassware or ice. I wasn't even sure what I'd find at the store. But considering I threw lovingly put this together from my hotel room, it's not half bad.

For this project I used TyKu Citrus Liqueur (17% ABV), a low-calorie citrus spirit, flavored with yuzu, mangosteen, goji berry, honeydew and green tea. I also came across a bottle of Mamamango (6.5%), a moscato bottled with mango puree. I managed to swipe a juicy orange from the fruit basket near the concierge desk. And my co-worker happened to have a bottle of Sauza Hornitos Plata. I shed blood, sweat and tears, and had to beg, borrow and steal to make this come together, but I made Mixology Monday happen this month, Vegas style!

Beg, Borrow & Steal

1.5 oz TyKu Citrus Liqueur
1.5 oz Mamamango Mango Moscato
.5 oz blanco tequila
1 oz orange juice

Stir together over ice in an old fashioned glass. Drink up.

I tried this drink at first without the splash of tequila, but it needed just a little bit more kick to balance it out. The TyKu is not overly sweet, and adds a subtle fruitiness. This drink is light and refreshing. A nice sipper for a hot day, or for an early afternoon drink if you know you have a whole night of drinking ahead of you.

I'll be heading back to my home in eastern Tennessee tomorrow. While Vegas has been interesting, I'm looking forward to being back with my bitters, my spirits, my tonics and my kitty. Many thanks to Fred Yarm for continuing to keep Mixology Monday going, to Dinah for hosting and for her fabulous new book!



Wednesday, November 12, 2014

Small Bar, Small Market: Starting from Scratch

Life in a small town is not always thrilling, but it comes with plenty of perks. Have I told y'all how much I love this little southern town?

Johnson City is part of the Tri-Cities region (the other two cities being Kingsport and Bristol) in the northeastern tip of Tennessee. The population in this region is roughly half a million people, but in Johnson City proper our population is around 65,000. Johnson City is home to Eastern Tennessee State University, ETSU's College of Medicine, and the Mountain Home VA Medical Center. It was founded as a rail depot by Henry Johnson in 1856, and the city grew up around the rail lines. Over the last decade Johnson City has put a lot of effort into revitalizing the downtown area and it is beginning to show in beautiful ways. Within the last year The Lady of the Fountain was restored to her rightful place in Fountain Square and the city tore down some old, crumbling warehouses to create the beautiful Founder's Park. There are now plans underway to build a permanent, multi-use, open-air pavilion to house our Farmer's Market.

The Main Street Pizza Company is located on the first floor of the King's Centre (formerly King's Department Store), a 5-floor brick building built in 1928 and located in the heart of old downtown. We opened January 2010 and quickly gained notoriety for our delicious gourmet pizza, racking up some great reviews and winning first place at Pie Wars, an annual charity event hosted by Young Professionals of the Tri-Cities. However, there wasn't much going on with our bar. We had pizza and craft beer, and bar staff who knew how to make an excellent gin & tonic or Long Island Iced Tea. But, we wanted to do something special.

I was hired in December of 2011 and asked to put together a bar program that would embrace the growth that was happening in downtown Johnson City and match our kitchen in quality and creativity. We launched our bar program in the Spring of 2012, the first (and until very recently, the only) craft cocktail program in town. We began by focusing on developing a reputation for creating excellent classic cocktails. I started off by putting an Old Fashioned, Boulevardier and a Cucumber Basil Gimlet (produced with house-made Lemongrass Lime Cordial) at the heart of our cocktail menu. I wanted to introduce the community to drinks they might have heard of but never tried, or reintroduce them to drinks they may have had in the past but not enjoyed. Well made classics are the backbone of what we do.

I immediately nixed sour mix and started desperately trying to get rid of the plethora of flavored vodkas that cluttered our back bar, like they were the mother-loving 11th Plague of Egypt. I shamelessly poured them into every "make-me-something-good" shot and watched them slowly fade away. I'd take fire and brimstone over a wall of candy-flavored vodka any day. But, I digress.

I take the same approach to drinking as I do to eating. I want quality over quantity. I'm not interested in food that comes out of a box and I don't like chemically processed, artificially sweetened mixer with my liquor. I love artfully created meals and well crafted drinks. Have you ever tried a whiskey sour made with fresh lemon juice, demerara syrup and egg whtie? It's amazing. We have made huge strides to eliminate artificial sweeteners and overprocessed ingredients at The Main Street Pizza Company. We even purchased our own farm this last year, River Creek Farm, in an effort to source better produce.

When I launched our bar program in 2012, we started off with the basics in mixers:
  • fresh lemon juice
  • fresh lime juice
  • house-made lime cordial
  • simple syrup
  • pomegranate grenadine
  • demerara syrup
  • Angostura bitters
  • Peychaud's bitters
  • Luxardo Maraschino Cherries
In the years since we have added many other fresh products and house made syrups into our mix. I currently have 11 different syrups on my bar top at all times (perhaps a bit of overkill at this point), 6 fresh juices, brewed teas, craft tonic, house ginger beer and as many types of bitters as we once had flavored vodkas. I may be a bit of a bitters addict, but I count that as a WIN in the fight against candy-flavored vodka.

Our spirits selection has changed over the years as well. In addition to eliminating a lot of poorly produced, artificially flavored products (which definitely have their place in the spirits world, but don't match the fresh approach we've taken with our bar), I started adding in a selection of traditional liqueurs, brandies and small-batch spirits which were otherwise unheard of in this area. We were the first bar in the Tri-Cities area to carry Creme Y'vette, Chartreuse, and Fernet Branca. I would ask my liquor reps about these products and they would look at me like I was speaking a foreign language. Now they just expect me to ask them for something crazy every time they see me. And they love me for it. It keeps them sharp.

I find myself constantly curating our liquor selection. As more small-batch spirits and obscure Amari are introduced to this area, I find myself having to weigh each bottle against what we already have in stock. If I add too much more to our product list I'll have to get rid of other items we already carry. I simply don't have enough room to carry ALL of the yummy spirits. We do, however, have the best gin selection in town. I know. You wouldn't expect any less from me.

Last month, when we launched our Winter bar menu, we introduced our first smoked cocktail. Our "Belles & Whistles" is produced with earl gray tea infused Laird's Applejack, burnt sugar syrup, Angostura bitters, an allspice dram rinse and hickory smoke. That first night several of our craft-cocktail-drinking converts brought a friend in for his 21st birthday. At the stroke of midnight, our "Belles & Whistles" was the first drink he ordered. As the gentleman oohed-and-ahhed as his smokey cocktail rolled over his ice sphere, I glanced out the window down Main Street toward Fountain Square and thought about how grateful I was for this moment and this place. I have this wonderful job that allows me to embrace my creativity, introduce the community to something new and in some small way, be a part of the greater revitalization of our town. And it's rare that anyone comes into my bar and orders a Liquid Marajuana.



Tuesday, November 4, 2014

Currently Sipping On: Breuckelen's Glorious Gin

Breuckelen Distillery's Glorious Gin may have been around since 2010, but it only made it to eastern Tennessee in 2013. Johnson City, Tennessee is a small market and it takes plenty of pestering and a lot of patience to get the distribution companies to carry the spirits I want crave need.

Breuckelen Distillery's Glorious Gin is a wheat-based gin, distilled with juniper, lemon, rosemary, ginger and grapefruit. It is one of the most unique gin's I've ever tasted, and falls within the New-American style of gins. The pallet is clean, with strong grapefruit and ginger notes, and juniper riding along as a subtle back-beat. The texture is velvety, and there is something in the pallet and nose of this gin that reminds me strongly of cream soda.  A 750ml bottle retails for about $35.


For sipping, I prefer it on the rocks with a lemon slice. Sometimes I squeeze the lemon into the glass and sometimes I like to let it ride along with the ice for a more subtle approach.

In a classic cocktail, I prefer it in a Bee's Knees, a cocktail that dates back to sometime during prohibition, pairing gin with lemon and honey. This cocktail is an easy sipper and phenomenal year round. This cocktail works well with Breuckelen's Glorious Gin because the grapefruit notes and creamy texture pair with the lemon and honey in this drink, while the ginger and rosemary in the gin balance it all out.

Bee's Knees
2 oz Breuckelen's Glorious Gin
1 oz fresh lemon juice
1 oz honey syrup

Shake & strain into chilled cocktail glass.
Garnish with a lemon twist.

In a modern cocktail, I believe the ginger notes of this particular gin stand out best in a Gershwin, a cocktail created by the talented team at Little Branch (New York, NY) back in 2007, which has been well received by the gin-loving community. This cocktail really allows the ginger notes in Breuckelen's Glorious Gin to pop!

2 oz Breuckelen's Glorious Gin
.75 oz fresh lemon juice
.25 oz ginger syrup**
.25 oz simple syrup

Shake & strain into chilled cocktail glass.
Spritz with rose water. Garnish with candied ginger.

**I recommend making ginger syrup using the recipe from Jeffrey Morgenthaler's The Bar Book, or following this Imbibe recipe. I've also substituted ginger liqueur effectively in this drink.

More exciting things coming to Sass & Gin soon...