Monday, October 17, 2011
2 oz. Bourbon
1/2 oz. Punt e Mes
1/2 oz. Berentzen Apfelkorn
1/4 oz. Simple syrup (optional)
1 dash Angostura bitters
Build in a rocks glass and stir well. Add a single large hunk of ice and garnish with a wide strip of tangerine peel.
I like whiskey. It goes well with so many things, including cowboy movies. However, I should point out that Westerns weren't always my thing. When I was a young kid, I'd usually lean toward films featuring either robots or guys with swords.* Westerns struck me as dull, plodding, and one-dimensional, so I pretty much avoided them.
But somewhere in my high school years I discovered a few of Clint Eastwood's flicks from the 70's and 80's and it sparked a mild interest in the genre. Running across movies like High Plains Drifter and Pale Rider led me to explore his earlier stuff, mainly the iconic Sergio Leone films like A Fistful of Dollars, For a Few Dollars More, and The Good The Bad and the Ugly. Eastwood was probably a gateway figure for a lot of people unacquainted with Westerns...he certainly was for me.
These "Spaghetti Westerns" seemed like the antidote to my indifference toward traditional cowboy movies. To me, they corrected everything that was wrong with all the other Westerns: The characters weren't clip-art versions of good guys and villains. The camera work was nontraditional. And the music was both jarring and beautiful. These European reimaginings of American folklore were what made me a fan of the Western (or at least some of them), and I've been trying to find good ones ever since..
Back to whiskey (this is a boozeblog after all, not a film appreciation site). I'm always on the lookout for ways to drink whiskey. Simply dumping some in a glass (one of my favorite approaches) is efficient, but not terribly inspired. Finding other stuff to mix with whiskey is challenging as well as rewarding, and most cocktail enthusiasts enjoy the task.
Speaking of cocktail enthusiasts and their tasks...
A while ago, a bunch of them (including yours truly) gathered for the weekly virtual boozefest known as Thursday Drink Night. As is usually the case, lots of recipes got thrown around, and the one above was my contribution that particular night. Whiskey was the starting point, and since whiskey often makes me think of Westerns, I wanted to give a nod to the guy who came up with the signature sounds everyone knows from the Leone/Eastwood films. A splash of Punt e Mes as a hat-tip to Italy paired up fine with a good belt of Bourbon, so the foundation was laid. A dose of one of my favorite underused cocktail ingredients, Berentzen Apfelkorn, gave it a little dimension and the trusty ango/simple combo fleshed it all out.
Oh, and as a final note, whiskey goes great with TV shows about cowboys too. I find it's a great accompaniment for episodes of Deadwood (Provided some sheepf***ing c***sucker doesn't drink it all without my knowledge).
*which are still probably my favorite types of movies.
Friday, October 7, 2011
A while ago I found myself the recipient of two books published by Playboy, the venerable purveyor of adult-oriented diversions (as I've mentioned before, when people find out you're into cocktails, they tend to give you stuff like this). Most people of a certain age are familiar with the Playboy brand, and as tempting as it is to do a historical walk-through of this iconic entertainment empire, I'll save you the sociological analysis of its place in the cultural landscape...we all pretty much know the deal.
So what about the books? To start, Playboy's Bar Guide and Playboy's Host & Bar Book are essentially the same book, save for a few key differences. They're both written by Thomas Mario, who, as Ted Haigh notes in his column from the September/October 2009 issue of Imbibe was a man who had considerable experience with eating and drinking:
"...Mario, whose real name was Sidney Aptekar, was the food and drink editor of Playboy for three decades or so, starting with its first issue in 1953. In 1971 he authored the wildly popular Playboy's Host & Bar Book...In fact, Aptekar (who died in 2003) was quite a guy. In 1944, he wrote the Kitchen Confidential of its day, The Faces in the Aspic. The United Nations pegged him to supervise all post-World War II refugee feeding operations in Europe. Later, he authored a nationally syndicated newspaper column 'What's Cooking?' which is when he first used his nom de plume, Thomas Mario."
The larger of the two, Playboy's Host & Bar Book contains numerous drink recipes as well as sections on spirits, wines, beer, bar tools, hors d'ouvres and party tips. In many ways it's similar to The Esquire Handbook for Hosts which predates it by a little over 20 years. (It's fun to compare both books side-to-side, as each one offers a snapshot of entertaining guidelines of the era. Some things remain constant, while others change pretty drastically...1971 was definitely a different year than 1949.)
If you can find it for a reasonable price, the Host & Bar Book is worth picking up. The edition I have is hardcover, printed on quality paper and has a handful of color photos. The drink recipes (which comprise the bulk of the book) range from established classics to "Who the hell would drink that??", but that's par for the course for a lot of bar guides....the same can be said about the Savoy Cocktail Book. (I heard one well-regarded bartender once remark about the Savoy Cocktail Book: "A lot of the drinks in there are crap. Just because a drink is old, doesn't mean it's good.")
For me, half the fun with books like these is foraging for the good stuff and sometimes discovering a hidden gem. The Host & Bar Book is a decent place to start hunting.
Playboy's Bar Guide, published the same year as the Host & Bar Book is basically a smaller, paperback version of the drink recipes section of its larger counterpart. It's clearly intended to be a pocket-sized Mr. Boston's-type handbook, and it definitely would fit under the bar without much trouble. As mentioned above, it lacks some of the info contained in the Host & Bar Book, but does give a nod to its namesake publication by including many illustrations of LeRoy Neiman's playful "femlins" that could be found in the pages of Playboy for many years. Little touches like this make you realize it wasn't that long ago when liberally sprinkling images of nude cartoon women throughout a book wouldn't have been considered an editorial misstep.
If you find it for a buck or two, grab it. It's a handy little guide on its own, and makes a nice companion piece to the Host & Bar Book. Used copies of both can be found at Amazon, Powell's, Alibris, etc.
Oh, here's a drink (which appears in both books) I took for test spin:
1 1/2 oz. Golden rum
1 oz. Vodka
1/2 oz. Lime juice
1/4 oz. Grenadine
1/4 oz. Apricot liqueur
1/3 cup crushed ice
Put rum, vodka, lime juice grenadine, apricot liqueur and ice into blender. Blend at low speed 10-15 seconds. Pour into prechilled deep-saucer champagne glass. Twist lime peel above drink and drop into glass. Powerful but pleasant rather than pugnacious.
This drink is actually a heck of a lot tastier than it might appear at first. It follows the Daiquiri blueprint, and provided you use decent quality ingredients it ends up being bright, tart, and excellent for warm-weather drinking. The only change I'd suggest is leaving the blender out of the equation. I liked it better shaken and then poured over crushed ice.