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In honor of Negroni Week sweeping the cocktail land next week (June 4-10), I spoke with Anne Louise Marquis, the National Portfolio Brand Ambassador of Campari America.
Negroni Week is a celebration of one of the most perfect cocktail creations – the equal parts drink of gin, sweet vermouth, and Campari, but most importantly it is an international charity event that raises money for a variety of global causes. It is sponsored by Imbibe Magazine and Campari and has grown into a worldwide event with over 7,000 venues and businesses participating, but it has humble origins, originally starting out as “Negroni Social” with just a couple of bartenders in Portland, Oregon.
Find out all you need to know about Negroni Week and how you too can drink for a good cause by listening to this episode with the very charming Anne Louise! “ – me
For our recipe this week we are sharing one of Anne Louise’s favorite variations, The Right Hand, a cocktail created in 2007 by Michael Mcilroy at Milk & Honey in NYC.
The Right Hand
1.5 oz Aged Rum (Matusalem Gran Reserva)
.75 oz Sweet Vermouth (Carpano Antica)
.75 oz Campari
2 dashes chocolate bitters (Bittermens Xocolatl Mole Bitters)
Stir over cracked ice until chilled, strain into a cocktail glass. Citrus garnish optional.
photos of Anne Louise Marquis taken by Allison Webber
For this week’s Bit by a Fox Podcast, we dive into Mezcal, the wild and smoky and often misunderstood cousin of tequila. I spoke with Cecilia Rios Murrieta, founder of Oaxacan brand, La Niña del Mezcal.
Cecilia established one of the first blogs about Mezcal and the culture that surrounds it. She is a certified Mezcalier, and a proponent of preserving the traditional production processes of artisan Mezcal.
Listen to Episode 12: Mezcal with Cecilia Rios Murrieta” – me
We spoke about the basics of Mezcal, what differentiates it from tequila, the proper way to drink it, and how she first fell in love with agave spirits.
Cecilia shared with us her favorite cocktail using La Niña del Mezcal Espadin – a Mezcal Old Fashioned.
On the podcast I refer to this recipe as a Oaxaca Old Fashioned, but that is actually a cocktail created by bartender Phil Ward in 2007 at New York’s Death & Co. and also includes tequila. This version is more of a traditional Old Fashioned recipe with the Mezcal as the base spirit and agave nectar as the sweetening agent.
Mezcal Old Fashioned – served in a rocks glass with ice
2 oz La Niña del Mezcal Espadin
1/2 oz agave syrup
garnish: Orange Peel
Add the agave syrup to your rocks glass, 3-4 dashes of bitters and a large ice cube or a couple of smaller ones. Then pour in about 2 oz mezcal. You can give that a good old stir to make sure everything gets mixed properly and cooled down a bit. Rub the rim of the glass with an orange peel, twist and garnish.
On this week’s Bit by a Fox Podcast, we’re talking about Shots! Shots! Shots! And the occasional shooter. They’re never a good idea….Or are they?
Many of us have lots of feelings about shots and shooters and visceral, albeit, patchy memories associated with those little devils. How did the shot even come to be? And how have the trends evolved through the years, and what are people shooting dirty nowadays?
This Week’s Recipe is inspired by my favorite “Bartender’s Handshake” – a miniature daiquiri adorably called a snaquiri. It originated with bartender Karin Stanley at Dutch Kills in Queens, New York about 8 years ago and it’s guaranteed the best shooter around. It is meant to be gulped in one fell swig.
Snaquiri – served in a mini coupe or cordial glass
1 oz dry white rum
½ oz fresh lime juice
¼ oz simple syrup
Garnish: lime wheel
Add all ingredients to an ice-filled cocktail shaker. Shake until well chilled. Strain into the glass. Garnish with lime wheel. Shoot that Snaq!
Soooo, my life has clearly been taken over by this weekly podcast and I PROMISE to post other content on the blog besides these podcast posts, buuuut in the meantime…It’s FriYAY! And that means there’s another Bit by a Fox Podcast heading right towards your earholes! I hope you’re having as much fun as I am. If you ARE, then please write a snappy review, give it all the stars, and share with your frennnz. Self producing is a hustle!
This week we’re talking about The Dark Ages of Cocktails – that ill-fated time period between the late 1960s all the way through the late 1990s. When people happily drank garbage drinks like the ones pictured below.
Since launching the podcast, we’ve already talked a lot about the craft cocktail resurgence over the last 20 years, and we’ve touched on what it was like to come out of the sour-mix-drenched 90s where vodka was king and everyone’s palates were deadened by preservatives and sugar. But how did we get there in the first place?
In this week’s podcast, I go all the way back to prohibition and the following years that made it possible for drinks with names like Sex on the Beach, The Fuzzy Navel and Slippery Nipple to…become a thing. Hoo boy, it was a sexy and gross time.
Listen to Episode 4: The Dark Ages of Cocktails” – me
For this episode, I thought I’d feature a cocktail that has a special place in my heart. One of the first drinks I’d order on the regular when I first started drinking cocktails, and at the time, was never NOT made with sour mix: The Amaretto Sour. But I wanted to share a better version – with fresh juice and more of a kick. This creation is from Jeffrey Morgenthaler, the famed Portland, Oregon bartender of Clyde Common and Pepe Le Moko. Jeffrey is considered to be one of the best bartenders out there, and I love the fact that he has made it a point these last few years to bring back the cocktails from the dark ages and improve upon them. I love his explanation for this version of his Amaretto Sour.
Jeffrey Morgenthaler’s Amaretto Sour
1½ oz amaretto
¾ oz cask-proof bourbon
1 oz lemon juice
1 tsp. 2:1 simple syrup
½ oz egg white, beaten
Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired.
Photo by Zandy Mangold.
Photo by Philippe Levy
I’m really excited for you all to listen to this week’s episode of the Bit by a Fox podcast. It’s a special one. I spoke with my friend and author, and someone who has seen first hand the bloom of the cocktail movement in New York City and internationally, Georgette Moger-Petraske. Georgette is also the widow of the late Sasha Pestraske, the legendary bartender who opened a little speakeasy cocktail bar in the lower east side of Manhattan about 18 years ago called Milk & Honey. Sasha and his bar are really responsible for much of what we’ve come to know about modern day craft cocktails. Milk & Honey has been called one of this century’s most influential drinking dens. Sasha was extremely well regarded as a leader in the industry until his untimely death in 2015. He was 42.
Georgette and Sasha had only been married for a few months at the time of his death – interrupting their life together as well the cocktail book they were to create together. Only a brief outline existed when Georgette made the decision to write what was to be Sasha’s first cocktail book, Regarding Cocktails. I wanted to talk to Georgette about her story, how she met Sasha, her husband’s legacy, his iconic bar Milk & Honey, and how Regarding Cocktails is a tribute to him as a man and also a love letter to all he contributed to the cocktail world.
Listen to Episode 3: Regarding Cocktails with Georgette Moger-Petraske
A girl and her book. Georgette and Regarding Cocktails outside Paris bookstore La Belle Hortense. (taken by moi)
Recent photos from Paris Cocktail Week taken by Philippe Levy.
We ended our episode this week with the Gin & It cocktail, a favorite of the couple’s – so much so it was passed out in mini mason jars at their wedding.
Gin & It – served up in a coupe glass
2 oz Gin
1 oz Sweet Vermouth
garnish: lemon twist
Stir the gin and vermouth in an ice-filled mixing glass until sufficiently chilled. Strain into an chilled coupe glass. Twist the lemon peel over the glass to extract the oils. Then garnish the drink with the twist.
The Last Word, like the Negroni is an equal parts cocktail, but with the added fourth ingredient being citrus, it is shaken, not stirred. Akin to the Negroni, this drink is also having a sort of renaissance with bartenders and home cocktail enthusiasts alike.
Supposedly born at the Detroit Athletic Club around 1916, the Last Word has become more of a modern classic. It went into relative obscurity until the recipe was dug up by Seattle bartender Murray Stenson in the early 2000s. He discovered it in Ted Saucier’s 1951 cocktail book “Bottoms Up!” (which credited the Detroit Athletic Club), and after adding it to the menu at the Zig Zag Café, word spread and a classic was reborn.
People love an equal parts cocktail. You don’t have to remember proportions; They’re brilliant! There was even an entire book devoted to these recipes, but they don’t always work. The balance has to be just right. And you’d think with such dominant spirits as gin, green Chartreuse and maraschino liqueur, that it would all be too much. But somehow that equal parts addition of fresh lime juice sucker punches the rest of those flavors into a bright and herbaceous delight.
I’ve noticed recently that this cocktail is also especially in the zeitgeist at the moment. We are currently in the midst of an international Instagram “event” wherein cocktail enthusiasts and brands and regular ol’ instagrammers are being called upon to create their own riff on this often riffed on cocktail and then post their version. I’ll actually be posting my variations (featured here) right after this post goes up!
I thought that playing with these recipes was a great opportunity for me to experiment with this lovely bottle of Sunday Gin from new San Diego distillery, You and Yours Distilling Co.
Distilled from grapes instead of the usual grain (wheat, barley, rye), the botanicals are softer with a hint more citrus than your typical American style gins. But I found this Sunday Gin was still able to hold up to the other powerhouse flavors in this cocktail. It worked especially well in the Fizz.
My first variation is close to the classic recipe. It was important to keep it equal parts, but I just wanted to sub out the maraschino liqueur for one of my favorite and most versatile liqueurs out there at the moment, Barrow’s Intense Ginger Liqueur. When working with green Chartreuse you need something that can match its intensity if you don’t want it to dominate. And Barrow’s is the perfect accomplice to this potent spirit.
Intense Last Word
3/4 Sunday Gin
3/4 Green Chartreuse
3/4 Barrow’s Intense Ginger Liqueur
3/4 Fresh Lime Juice
Shake all ingredients with ice until well chilled. Strain into a cooled coupe glass. Garnish with your favorite herb.
For the second variation, I knew that I wanted to make a fizz, still keeping it equal parts of the original ingredients but adding egg white and seltzer to see if that worked. Uh, it does. It SO works.
Refreshing and a little lighter than the classic version, this may very well be what I’ll be sipping this Sunday for Easter brunch. I’m sure you’ll have some extra eggs lying around, right?!
Last Word Fizz
3/4 Sunday Gin
3/4 Green Chartreuse
3/4 Maraschino Liqueur
3/4 Fresh Lime Juice
1 Egg White
In a cocktail shaker add gin, green Chartreuse, maraschino liqueur, egg white and lime juice and “dry” shake vigorously for about 20 seconds. Add ice and shake for another 20-30 seconds. Strain mixture into an ice-filled highball glass. Pour seltzer into shaker to loosen up remaining froth and then top the cocktail with that. Garnish with your favorite herb.
Piña Coladas are one of those guilty pleasures that pretty much EVERYONE likes. Unless you are allergic to pineapples or coconut or fun, DO NOT TELL ME YOU DON’T LIKE A PIÑA COLADA. I’ll just end up calling you a lying liar. Because they are happy making. They are dessert with booze. They are vacation. They are worth every calorie. Seriously.
Created in San Juan, Puerto Rico in the early 1950s, their national drink since 1978, the traditional Piña Colada recipe called for white rum. But over the years, bartenders and home mixologists alike realized that aged, dark and spiced rums had the potential to add a depth of flavor…and next level yumminess!
With the recent release of Don Q’s Oak Barrel Spiced Rum, I thought it was a great opportunity to spice up one of my favorite blended drinks.
This is the first foray into the spiced category for the brand and they wanted to do it right by creating an elevated version of what currently dominates this segment in most bars and liquor stores at the moment. Don Q’s Oak Barrel Spiced Rum is a blend of Puerto Rican rums that have been aged for a minimum of three to six years and is slightly higher in alcohol, coming in at a healthy 90 proof – ideal for cocktails.
The Spicy Chai Piña Colada recipe came together once I tasted this rum on its own. The warm kitchen spices, most notably the clove and black peppercorn notes, reminded me of the spices in Masala Chai. A creamy coconut chai drink with BOOZE?! Uh…YEAH!
Because I wanted to make a chai spiced syrup, I decided NOT to use the traditional, already sweetened Coco Lopez Cream of Coconut, and opted to use the slightly lighter, unsweetened coconut milk in its place. It was just as creamy and lush but it also allowed for the rum and spices to truly shine.
Spicy Chai Piña Colada – makes 2 drinks
3 oz Coconut Milk
3 oz Don Q Oak Barrel Spiced Rum
5 oz Pineapple Juice
1 oz Chai Spiced Syrup*
1/4 cup Fresh Pineapple
Juice of 1 Lime
1 1/2 cups of ice
Garnish: pineapple wedge, rum soaked cherry, chai spices
Add all ingredients including ice to a blender and blend until frothy. Pour into well chilled glasses and garnish with pineapple, cherry and a pinch of spices.
Chai Spiced Syrup
1 cup water
1 cup sugar
4 Chai Spice teabags
Heat water in a saucepan until boiling. Remove from heat and add in tea bags. Infuse for about 5 minutes. Once the tea has fully steeped, remove the tea bags and return saucepan to stove to bring to a slow boil. Stir in the sugar until completely dissolved. Remove from heat. Let stand at room temperature until cool and then refrigerate. Will keep for 2-3 weeks.
Sponsored: This post was made possible by Don Q Rum and was fueled by Spicy Piña Coladas! All opinions are my own.
Last month I had the opportunity to visit House Spirits Distillery in Portland, Oregon, tour the facilities with head distiller, Andrew Tice and get to know founder & distiller, Christian Krogstad – one of the pioneers behind America’s craft distilling revival.
House Spirits Distillery, a forerunner in Portland’s craft distilling community, is now in their 12th year of operation. And after leading the development of the city’s first Distillery Row in Southeast Portland, making the move into a shiny, new $6 million production facility with tasting room last November, they’ve solidified their position as the largest distilling operation in the Pacific Northwest.
The new 14,000 square foot space includes a 3,000-gallon copper and stainless steel whiskey still, one of the largest on the west coast.
The new production facility allows for them to distill six times their previous distilling capacity and they have more than doubled their production of their flagship spirit, Aviation American Gin.
They’ve only been in their new digs for about eight months now, but according to Krogstad, demand for product has them already outgrowing the building. They may soon have to look for another space entirely for the different legs of production. But in the meantime, they’re running a tight ship, producing excellent products and having fun while doing it.
After having spent some time with Krogstad, I can’t help but think that the convivial atmosphere around the House Spirits Distillery is in large part due to his leadership.
A Seattle native, Krogstad spent some formative years post college in Hawaii where he first got into home brewing. After settling in Portland in ’91, initially drawn by the city’s craft beer boom and working in that industry for 12 years, he then looked to craft distilling as the next big thing. Observing the success of the microbrew scene informed his decision to test the industry waters. But it was the resurgence of craft cocktails and ultimately his partnership with local bartender Ryan Magarian that helped to launch Aviation American Gin as we know it, designed with cocktails in mind.
As a longtime fan of Aviation Gin (and after having celebrated their 10th birthday in July with an original cocktail), I was eager to learn about and try all the other products House Spirits is producing.
Volstead Vodka, cheekily named after the father of Prohibition, Andrew Volstead, was also created with cocktails in mind. Made with pure Cascade mountain water and filtered through charred coconut husks, this vodka went on to win the 2013 Gold Medal at the 2013 SF World Spirits Competition.
I LOVE a coffee liqueur and House Spirits Coffee Liqueur is a lovely take on the category. Using pot-distilled rum made with Barbados molasses and then blended with cold pressed coffee from Portland’s famed Stumptown Coffee, this stuff was made to be sipped on its own, but would also be fantastic in a cocktail.
Aquavit, a traditional Scandinavian spirit, usually distilled from grain and flavored with botanicals, namely caraway seed, is having a bit of a renaissance. Many bartenders specializing in craft cocktails have discovered it to be as important as a base spirit as vodka or gin. Coming from a desire to honor his family’s Scandinavian heritage, Krogstad had House Spirits produce aquavit early on in their development. They now produce two expressions, the unaged Krogstad Festlig Aquavit, made with only two botanicals, caraway seed and star anise and Krogstad Gamle Aquavit, aged in premium French oak wine barrels for 10-12 months, available once a year.
Rounding out House Spirits’ portfolio is the fantastic Westward Oregon Straight Malt Whiskey launched in 2013. Using locally sourced barley and then fermented with ale yeasts, this malt whiskey, inspired by an Irish style of whiskey making, then has to spend two and a half years in new American oak barrels.
Head distiller, Andrew Tice, had me taste the whiskey wash, also known as distiller’s beer – essentially the beer that is to be distilled into whiskey. This normally is not very tasty, tends to have off flavors, and no one would voluntarily drink this unless they were in the business of distilling. But Westward Whiskey’s distiller’s beer was incredible. Like a Saison ale – earthy, fruit forward, nutty, complex and extremely quaffable! Maybe it’s because both Krogstad and Tice have craft brew backgrounds or they’ve just hit on something magic in the process, but if they ever want to go back into the beer business they may have something here!
In any case, this quality wash also creates a beautiful whiskey. And the new facility will allow for even more of it to be produced and aged. They predict 1000 barrels of the stuff in their first year.
To go behind the scenes on my tour of House Spirits Distillery, check out the Snapchat video I made that day below. Many thanks to Christian and Andrew and everyone who helped facilitate this amazing experience. I highly recommend visiting their Tasting Room the next time you’re in Portland. The space is beautiful, the people are lovely and extremely knowledgable and the spirits (and cocktails!) are top-notch. More info here.
Before I knew Jules Aron as the author of the beautiful, new garden to glass cocktail book Zen and Tonic, I knew her online as the Healthy Bartender. As a certified health and nutrition coach with a background in bartending, she was always transforming green juices and fruit smoothies into boozy concoctions, and figuring out ways to get those superfoods and antioxidants in to help balance out that boozy booze. And now she’s created a whole book of these recipes that lean heavily on the local, organic and seasonal and immune boosting fruits, herbs and veggies.
If you’ve ever gotten a juice or smoothie and thought while sipping on your salad greens or slurping up a fruity ambrosia, “Hey! This would be aMAHzing with a splash of tequila in it!”, (and who hasn’t, let’s be real?!) then this book is for you. Aron breaks the recipes up into different categories: Lush and Fruity, Fresh and Crisp, Garden Fresh, Floral and Fragrant, Sweet and Spicy, and Rich and Creamy. I decided to make a cocktail from the Sweet and Spicy section – the Peach Honey Bomb.
A blend of whiskey, fresh peaches, lemon juice, honey and ground turmeric, this is one of the easier concoctions in the book, tastes like sunshine and looks like it too!
I used a new-ish to me whiskey, the “Alabama Style” Clyde May’s. This is a 6 year old bourbon mash with hints of dried apple and cinnamon…a lovely addition to the bright fruit and spices in the Peach Honey Bomb.
Peach Honey Bomb (from page 199 in Zen and Tonic)
4 ounces whiskey
2 peaches, pitted
Juice of 1 lemon
1 tablespoon honey
1 teaspoon ground turmeric
Place all the ingredients in a blender and blend well. Serve chilled.
Turmeric, the bright orange spice, has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions.
MASSIVE COCKTAIL SWAG GIVEAWAY!
You have five days from today to enter the Zen and Tonic giveaway for the chance to win a signed copy of the book and over $500 in bar swag! Some of my favorites like Love and Victory glassware and Gastronomista jewelry are included in this amazing prize, so you don’t want to miss out on this! Enter HERE for the chance to pimp your bar today!
Founded in 1823 by Irish refugees settling in the Scottish Lowlands, on the edge of Glasgow, Auchentoshan, (pronounced ‘OKKen-TOSHan’) is a single malt whisky that is triple distilled, resulting in a delicate, approachable, and very mixable Scotch whisky; The perfect gateway Scotch for people who may be intimidated by the stuff, or who tend to favor lighter, Irish-style whiskies.
Art of Auchentoshan is all about our journey to perfection. Our triple-distilled process to craft the smoothest single malt whisky. But it’s about more than just our approach to making our whisky. It’s about what we value. Attention to detail. Crafting our own course. Driven to be the best.”
Last month, during Portland Cocktail Week, Auchentoshan Single Malt Scotch Whisky announced their Art of Auchentoshan program conceived to celebrate the art that bartenders create when they’re NOT behind the bar. This national campaign, in association with the Portland Institute for Contemporary Art, is a year-long call to action for bartenders to share all forms of their original art, from music to photography, painting and sculpture, and every artistic expression in between. From now until September 2016, a panel of art experts will be evaluating submissions and will then choose a number of pieces to be exhibited or performed at a gallery.
To help celebrate this exciting, creative launch, a handful of spirits writers, media and photographers were given the incredible opportunity to learn how to blow their very own whisk(e)y glass at Brooklyn’s UrbanGlass. It was terrifying because, hi I’m a super clutz, but so fun. And, just look at how pretty it turned out!
I MADE this with molten glass, a long tube and my own powerful lungs!!! (And a LOT of assistance from Esteban). A lovely “A” for Auchentoshan was etched onto the glass after it had cooled – I clearly didn’t do that part, but I was still pretty proud of what I had done!
I was SO excited to see the finished product when I finally got this in the mail recently. The perfect vessel for my Auchentoshan whisky!
If you are a bartender and interested in submitting your artwork to Art of Auchentoshan, you’ll need to share a visual representation of your art in either a photograph or 15-second video on Instagram and tag #ArtofAuchentoshan. Once submitted, the image or video will be ‘on view’ on the dedicated Auchentoshan Tumblr site.
For more information, including all terms and conditions, visit http://www.ArtofAuchentoshan.com.