Hangman’s Bier

Hangman's Bier. Photo by Paul Willenberg.

Hangman’s Bier. Photo by Paul Willenberg.

One of the frustrations of writing a cocktail book, rather than a continuously updated blog, is the long interval between writing and publication. In the time between sending the book to the printer and seeing it arrive on store shelves, you’re bound to come across drinks you wish you’d been able to include. And with Cocktails on Tap coming out tomorrow, I’m sure this process will only accelerate as I hear from bartenders and cocktails enthusiasts about their favorite beer cocktails.

This post is devoted to one of these that I’d love to go back in time and slip into the manuscript. My friend and colleague at the Multnomah Whiskey Library, Jordan Felix, introduced me to it, and it was a popular cocktail on the menu there this winter.

The “Hangman’s Blood” is a cocktail that reportedly first appeared in Richard Hughes’ 1929 novel A High Wind in Jamaica. From Wikipedia:

Hangman’s blood… is compounded of rum, gin, brandy, and porter… Innocent (merely beery) as it looks, refreshing as it tastes, it has the property of increasing rather than allaying thirst, and so once it has made a breach, soon demolishes the whole fort.

In the 1960s, novelist Antony Burgess offered an even more potent recipe to The Guardian:

Into a pint glass doubles of the following are poured: gin, whisky, rum, port, and brandy. A small bottle of stout is added, and the whole topped up with champagne or champagne surrogate. It tastes very smooth, induces a somehow metaphysical elation, and rarely leaves a hangover… I recommend this for a quick, though expensive, lift.

“This is a highly dangerous mixture and consumption is not advised,” warns The Burgess Foundation, who “takes no responsibility for illness or injury caused by following this or any other recipe by Anthony Burgess.” A fair warning.

Let’s be honest. Both of these drinks sound abominable. But part of the fun of exploring old cocktail recipes, especially those with a literary pedigree, is reviving them with better balance. Jordan’s Hangman’s Bier is a much simplified take on the drink, with lime and demerara standing in for funky Jamaican rum, and this version is a lot less likely to leave the imbiber awakening the next morning feeling like he’s been worked over by a gang of droogs.

1 1/2 oz rye whiskey (Wild Turkey 101)
1/4 oz rich demerara syrup (2:1)
1/4 oz lime juice
4-5 oz porter or stout
nutmeg, for garnish

Pour the whiskey, lime juice, and demerara syrup into a collins glass and stir to combine. Add ice and top with the beer. Stir gently and garnish with freshly grated nutmeg.

Cocktails on Tap goes on sale everywhere on March 24. I’ll be doing a signing at Powell’s tonight, March 23, at 7:30 pm, followed by a party at the Multonomah Whiskey Library. Both events are open to the public.

Cocktails on Tap release parties in Portland

My beer cocktail book, Cocktails on Tap, is now just a couple weeks away from publication. We’ve arranged a couple of fun events in Portland as we approach the official release.

March 17 — Is there a better holiday to celebrate a book of beer cocktails than St. Patrick’s? On March 17th, my friends at the Bull in China bar shop are hosting an informal toast to the book. We’ll be serving complimentary glasses of Abbey Street Punch, a recipe contributed by Erick Castro of Polite Provisions in San Diego. We’ll also have a very limited number of books available for pre-release sale, and Bull in China is offering special deals on their fantastic new mixing glasses too. Check out their recommendations in the new issue of Portland Monthly.

Featured in the punch will be Teeling Irish Whiskey and Deschutes Black Butte Porter, complemented by a blend of Jamaican rums, lemon juice, sugar, allspice dram, soda, and nutmeg. It’s a great punch, and a favorite of friends who tested the recipe at parties. We’ll also have Teeling an Deschutes on hand for when the punch bowl runs dry.

March 23 — On March 23 we’ll be hosting our big release party at two of my favorite places in Portland. The evening will begin at the iconic Powell’s bookstore on Burnside, where we’ll be hosting a signing starting at 7:30 pm. Then at 9 pm we’ll walk over to the Multnomah Whiskey Library, where they’re generously opening the doors and offering a special menu of beer cocktails and punches from the book.

I look forward to seeing readers at all three events. For those of you not in Portland, stay tuned for book signings and cocktail parties in additional cities and pre-order your copy now.

[Photo of the Abbey Street Punch courtesy of David L. Reamer.]

Gasp! New Orleans passes a smoking ban

In my first contribution to Eater, I put the New Orleans smoking ban into a national context:

As in most cities, New Orleans’ smoking ban debate centered on the trade-offs between the interests of business owners who fear lost patronage and the interests of customers and employees in avoiding secondhand smoke. It’s an apt time to inquire into what’s really at stake with smoking bans. Will the sky fall for bars and casinos in New Orleans? And will banning smoking save as many lives as advocates promise?

The answers may surprise you!

Vaping in the Oregonian

In today’s Oregonian, I look back at a column I wrote in 2008 and say, “I told you so.”

When the clock struck midnight on New Year’s Day 2009, Oregon ushered in its statewide smoking ban in bars and restaurants. I was at the Horse Brass Pub, one of Portland’s most notoriously smoky drinking dens, enjoying one last cigar with a bunch of other patrons who were none too happy about the new rules.

The ban, we were told, was necessary to protect employees and customers alike from secondhand smoke. Health researchers had conducted dozens of studies attempting to show that exposure endangered nonsmokers. Some of the results were medically implausible, but ban advocates at least made the effort of demonstrating actual harm to actual humans.

Many of us doubted that the evidence really mattered. As I wrote in The Oregonian/OregonLive at the time, “Protecting workers is simply the polite fiction by which nonsmokers have imposed their will on an increasingly unpopular minority.”

We suspected this, but how could we prove it? What if there were a device that looked like a cigarette and mimicked the effects of smoking, yet emitted a mostly harmless vapor instead of tobacco smoke? If authorities tried to ban that too, without bothering to establish that it endangered anyone, then our suspicions would be vindicated.

That device exists. It’s called an e-cigarette. And sure enough, the Multnomah Board of County Commissioners is voting on whether to ban its use indoors. The Legislature, too, may expand the state’s smoking ban to cover vaping.

Read the whole thing.

Dirty hands and raw meat

There’s nothing the media loves more than an elected Republican saying something stupid, and Republicans this week have been happy to oblige them. Rand Paul has, thankfully, backed off his anti-vaccine remarks, but Senator Thom Tillis stepped in to fill the void. He casually remarked that restaurants perhaps shouldn’t be legally forced to require employees to wash their hands, so long as they post signage alerting customers to the policy. Any restaurants doing so would presumably go quickly out of business. The free market at work!

This non-story was the most read political item at The Washington Post, it’s been covered by tons of news outlets, and my Facebook and Twitter feeds are full of people piling on in mockery of this call for extreme laissez faire capitalism.

But the thing is, Tillis was sort of right. Not about this particular regulation, one that has precisely zero constituency calling for its removal, but about the idea that consumers often ought to be allowed to opt-out of restrictive health codes to eat and drink what they like.

Health codes governing restaurants exist to protect consumers from risks that they can’t easily ascertain by themselves. As a diner, there’s no easy way to know whether the back of house is clean, whether the food has been stored safely, or whether contamination is occurring. Instead we have codes that govern these things and inspectors that pop in periodically to make sure everything is at it should be. It’s not a perfect system, but it works tolerably well.

But while codes are uniform, consumers’ risks preferences aren’t. Often health officials have concerns about an ingredient or cooking technique, but some subset of consumers demand it anyway. In those cases, informing consumers of the risk before they proceed is a viable compromise. This happens in restaurants all the time and it arguably should happen even more.

The most obvious example is the cooking temperature of meat. Health officials are wary of serving meat, especially hamburgers, that has not reached temperatures sufficient for killing E. coli. They advise against eating burgers cooked rare or medium rare. Consumers who know the pleasure of a perfectly cooked patty are willing to take the risk. Fortunately, under federal codes they have a choice. Restaurants can serve meat at lower temperatures as long as they put a warning on the menu along the lines of “consuming raw or undercooked meats may increase your risk of foodborne illness.”

In principle, that’s not too far off from what Tillis was suggesting. Even in 2014, undercooked meat isn’t legal everywhere. North Carolina didn’t legalize rare burgers until 2012, and I’m unclear on the law in South Carolina. All of Canada is a apparently a hamburger wasteland unless you find a chef willing to take his chances with the law:

The official “safe” temperature for hamburger meat, as enshrined in municipal codes and provincial acts across Canada, is 71 degrees Celsius, eight degrees higher than the generally accepted threshold for medium rare. […] “Every so often a restaurant will come up and advertise pink burgers, and we will go in and talk to them,” said Anna Marie D’Angelo, spokeswoman for Vancouver Coastal Health, the city’s health inspection agency. If West Coast diners see even a tinge of pink, health authorities advise them to “ask it to be recooked for their own safety,” said Ms. D’Angelo. Health Canada takes it a step further: After sending back the offending burger, “ask for a new bun and a clean plate, too” reads an advisory on the federal agency’s website.

These are real people with real jobs backed by real government power! They make chefs wary of speaking on the record about something as mundane as cooking hamburgers.

“I’ve served probably 100,000 burgers and nothing’s happened,” said Greg, a Canadian restaurant owner who isn’t in fact named Greg but wished to stay anonymous, arguing that media attention could attract unwanted scrutiny from the health department. Greg sources his own meat and grinds it in-house, but he still treads a narrow legal line. “A lot of guys do it, but we do it under the radar. If we put our names out there … they’re going to stop it.”

As with meat in the United States, so with sushi, oysters, eggs, and many other foods that are often best prepared raw or with minimal cooking. Want to dip your fries in aoili? Want to drink a cocktail shaken with egg whites? Want to sip Scotch in one of the few remaining smoking lounges? Then be glad health officials deign to let us off with just a warning.

In the United States, raw dairy is probably the best example of a food we should be able to eat given a clearly stated warning, but currently cannot. As cheese lovers know, the FDA forbids the interstate sale of raw milk cheeses that have been aged for fewer than sixty days, keeping delicious fresh cheeses off the market. Some states allow the sale of raw milk with a suitable advisory, while in others it’s completely banned, forcing consumers to buy on the black market or find legal workarounds. Thus we have the spectacle of federal agents conducting sting operations and arresting farmers for selling milk and cheese. Wouldn’t it better to let people make their own decisions after being suitably informed of the risks?

If you think so, then you and Thom Tillis are sort of on the same page. If you enjoy sushi, “undercooked” meat, various egg-based sauces and dishes, or lighting up in a cigar room, then you’re on board with the principle Tillis was clumsily attempting to illustrate. If you’ve experienced a perfectly cooked steak pulled from a sous vide bath, be glad New York officials stopped fining the chefs who use the technique and worked with them instead to write regulations that effectively govern it.

If we didn’t push back against risk-averse health officials about what we eat, drink, and smoke, our bars and restaurants would be a dull culinary landscape of overcooked food and excessively sanitized interiors. Everyone’s laughing at Tillis’ hypothetical hand-washing scenario, but it was just a year ago that California was stupidly ordering every bartender in the state to wear disposable latex gloves. Of all the people saying Tillis is nuts, foodies especially ought to know better. (I’m looking a you, Eater.)

As an illustration of excessive regulation, requiring employees to wash their hands after using the bathroom is obviously a dumb one. Tillis deserves to be mocked not because he’s wrong about regulation, but because he picked such a stupid way to make his point. That this is the best example he could come up with is, as Thoreau notes, just the latest evidence of the GOP’s utter uselessness.

But the gist of the argument isn’t crazy. There is, thankfully, no consumer demand for cooks with filthy hands and this isn’t a legal change that we need to be remotely worried about. We do, however, have reasons enough to be concerned about overzealous regulators interfering with the choices consenting adults make about food and drink. The principle at stake is worth defending, and it’s unfortunate that it falls to people like Tillis do it so ineptly.

[Photo used under Creative Commons license from roboppy.]

Hot take on beer

Today at The Atlantic, I have a literal “hot take” on beer:

If there’s one thing big beer marketers know, it’s that people like their beer cold. “It’s a simple fact that consumers love ice-cold beer, and we love providing it,” writes MillerCoors, touting their cold-activated labels with mountains that turn blue to indicate when beer “goes from cold … to Super Cold.” The problem of insufficiently frigid beer apparently plagues the American consumer and technology is here to help.

But since this is the middle of winter, consider an alternative suggestion. Why not drink hot beer?

Read the whole thing. If you find the drinks in the article intriguing, you should of course pre-order my book. There’s an entire chapter on these “Hot Helpers” with recipes for recreating them with modern ingredients.

[Photo courtesy of David L. Reamer and my publisher, Stewart, Tabori & Chang.]

The Second-Best Amaretto Sour in the World

Aquavit Week is over, but the aquavit cocktail blogging continues!

When planning the menu for our Nordic Night dinner at Fenrir, I had one spot left to fill in which I knew I wanted to feature the Krogstad Gamle aquavit. I tried out a bunch of ideas, but none of them were coming together quite right. Worse yet, I was running out of aquavit. I needed an idea soon!

As I often do in such situations, I turned to The Flavor Bible, an indispensable guide to flavor pairings that work. Reading the pairings for the strong anise note in Krogstad, nutty flavors kept coming up. That got me thinking about amaretto, which got me thinking about The Best Amaretto Sour in the World™.

That drink comes from my fellow Portland bartender Jeffrey Morgenthaler, who combines amaretto with cask-proof bourbon. It’s an awesome cocktail. With a few adjustments, could it work with a barrel aged aquavit? The answer was yes, the drink worked on the first try, and I didn’t have to devote any more of the non-existent Aquavit Week budget to yet another purchase. In a nod to Jeff, our Nordic Night humbly offered The Second-Best Amaretto Sour in the World.

1 oz Krogstad Gamle aquavit
1 oz amaretto liqueur
1 oz lemon juice
1 teaspoon rich simple syrup
1/2 egg white
lemon twist, cherry, or star anise for garnish

Combine all ingredients in a shaker and give it a dry shake to aerate. Add ice and shake again. Strain into an ice-filled rocks glass and garnish.

Below is the full menu from our Nordic Night, and here is a review from Portland Mercury restaurant critic Andrea Damewood, who happened to be in attendance that evening.

2014 blog in review

In my annual blog review last year, I noted that 2013 was the first year in which traffic to this site dropped substantially. That trend continued in 2014, with traffic dropping 13% to just 64,893 visits. That’s not surprising, given how rarely I’ve updated this year. On the plus side, I’ve done more writing for external sites and more long-form writing, with at least one book slated to come out in 2015.

Here are the top posts of 2014, three of which were actually written last year. Staplers and camel crickets continue to grab the stop spots.

Top post of 2014
1. The stapler’s secret
2. MxMo Redemption: Harvey Weissbanger
3. Spirit of Sri Lanka: Coconut Arrack
4. Camel crickets invade DC
5. My coffee smells like tuna fish
6. Quick Little Pick Me Up
7. How to get rid of camel crickets
8. What proposed FDA regulations mean for e-cigarettes and cigars
9. Defining “tobacco use” for cigar smokers
10. Mixing with the Mad Dog

I used to get a lot more traffic from random searches. Today only a few search terms draw significant traffic.

Top search referrals of 2014
1. weird fish
2. camel cricket
3. arrack
4. coffee bitters
5. Harvey Weissbanger
6. coffee bitters recipe
7. apple cider gastrique
8. Sri Lankan arrack
9. spider crickets
10. shaker

As seen in the searches and country traffic, being one of the few English speakers writing about Sri Lankan coconut arrack has apparently brought in a decent number of visitors. I think this is the first year Sri Lanka has been in the top ten countries to visit the site.

Top visitor countries from 2014
1. United States
2. United Kingdom
3. Canada
4. Australia
5. Germany
6. Sri Lanka
7. India
8. France
9. Netherlands
10. Sweden

The list of cities is predictable except for tiny Boardman, Oregon. I don’t know how to explain that one.

Top visitor cities from 2014
1. New York
2. Portland, OR
3. Chicago
4. Los Angeles
5. London
6. Dallas
7. Washington
8. Seattle
9. Boardman, OR
10. San Francisco

No big surprises in the top referrers list.

Top non-search referrers from 2014
1. Buzzfeed
2. Cool Material
3. Facebook
4. Twitter
5. Reddit
6. Chuggin McCoffee
7. Alcademics
8. Liqurious
9. Overlawyered
10. Pinterest

I can also break down the stats to see which posts in the cocktail recipe section of the site are performing well. It’s interesting to note that four of the top ten are for ingredient preparations, not finished cocktails.

Top Cocktail Recipes from 2014
1. Apple Cider Gastrique
2. Clarified Lime Juice
3. Clubland
4. Shift Drink
5. Harvey Weissbanger
6. Aquavit Hot Toddy
7. Averna Stout Flip
8. Spiced Plantain Syrup
9. Swedish Punsch
10. Straits Sling

In the past few years social media has replaced blogging for conversational purposes and writing for other outlets has replaced much of my writing here. I don’t expect that to change in the short-term, but stay tuned for links to writing elsewhere and the occasional update.

Books about drinks for Christmas

As we approach the end of 2014, I have a stack of cocktail books awaiting review building up on my coffee table. This has been a better for year for books about drinking than any I can recall since I started writing about cocktails. A lot of these would make great last minute gifts for the drink lovers in your life. Of course one could also buy your friends my own book — waiting for its March 2015 release date will only add to their anticipation! — but impatient drinkers will also find joy in receiving the books below.

The Bar Book: Elements of Cocktail Technique, Jeffrey Morgenthaler with Martha Holmberg– Jeff’s new book has instantly become the top book I recommend to people wanting to learn about cocktails. There aren’t many recipes here, although the ones that do appear are very good. Instead the focus is on techniques, topics like stirring, shaking, juicing, making syrups, incorporating dairy products, and making high quality ice. Jeff goes into the reasons to do things in certain ways, busting bartender myths as he goes. Although the advice is drawn from working in a professional environment, it’s also very useful to know for any home bartender who wants to elevate their drink making. If you enjoy mixing cocktails, this book needs to be in your library.

Shrubs: An Old-Fashioned Drink for Modern Times, Michael Dietsch — Michael Dietsch has his work cut out for him with this book. The first question potential readers will likely ask about shrubs is, “What are they?” When they find out that shrubs are infused, sweetened vinegars that you’re supposed to drink, I suspect their second question is, “Why?” But as craft bartenders have recently rediscovered, and as a few communities have known for years, shrubs are delicious. They’re a great way to preserve seasonal fruit and make easy, tasty drinks mixed with soda water or cocktails.

Dietsch’s book is sure to be the definitive source on the topic. It’s so new in my pile that I haven’t had a chance to try out the recipes yet, but the flavor combinations sound very good. His exploration of the history of using vinegar in drinks is interesting too. And though shrubs work great in cocktails, and Michael does include a chapter of cocktail recipes, this isn’t just a book for people who drink alcohol. Anyone who abstains in the long or short-term, but doesn’t want to give up imbibing drinks with complex flavors, would get a lot out of this book.

Proof: The Science of Booze, Adam Rogers — Wired editor Adam Rogers’ Proof is a good popular science book all about alcohol, tracing its journey from the yeasts that ferment it to the hangovers that all too often follow on the heels of its consumption. Mostly non-technical and an enjoyable read.

Liquid Intelligence: The Art and Science of the Perfect Cocktail, Dave Arnold — Even before this book came out, Dave Arnold was having a positive influence in my bars and kitchen. His technique for clarifying citrus juice with agar agar is one I picked up right away and incorporated into cocktail menus, and his Searzall culinary torch has been a welcome addition to my sous vide set up at home. Though I haven’t yet made it to his bar Booker and Dax in New York, it’s safe to say that I’m a fan.

In Liquid Intelligence, Arnold dives deep into the science of making cocktails better. Sometimes this requires tools beyond the reach of most bartenders, such as rotary evaporators or centrifuges, but he also makes an effort to make recipes replicable at home. Ultimately, though, I think I’ll be turning to this more for reference and inspiration than as a recipe book. There’s a lot to digest here and I’m only partially through it after skipping to some especially interesting parts. Highly recommended for the working pro or home enthusiast who wants to gain a much better understanding of how drinks work and how to use that knowledge to make them better.

Honorable mentions: The 12 Bottle Bar, which I wrote about earlier this year, would also make a great gift. Drink books from 2014 that I’ve not yet read, but that are on my list, include: Sherry: A Modern Guide by Talia Baiocchi; The Old Fashioned by Robert Simonson; Death and Co. by David Kaplan, Nick Fauchald, and Alex Day; The World Atlas of Coffee by James Hoffmann.

Break out the cigars? Not yet.

[Update 12/21/14: An expanded, more detailed version of this post is now up at Reason.]

Today’s announcement of more normal diplomatic relations between the United States and Cuba is welcome news for many reasons, but the one that seems to spring to mind for many is that Cuba’s most famous export, cigars, may finally become legally available in the United States. If only it were that simple. Here are three obstacles to getting Cuban tobacco into the US.

1. The embargo is still in place.

The new rules allow American travelers to return with up $400 of Cuban goods, of which only $100 worth can be alcohol or tobacco for personal use. This is still a long way from allowing commercial import. As before, any significant trade in Cuban cigars will be on the black market.

2. Trademark battles are going to be complicated.

The United States is the world’s largest market for premium cigars and our embargo with Cuba has essentially divided the global market in two: us and everybody else. Our embargo has created dueling trademarks for cigars. Cuban brands such as Cohiba, Partagas, Hoya de Monterey, Bolivar, and Punch are sold around the world. The United States does not recognize the Cuban trademarks, so cigars of non-Cuban origin with identical brand names are sold here. A legal dispute over the American and Cuban claims on the Cohiba trademark has dragged on since 1997 and still has not been resolved.

So even if the embargo is lifted entirely, the transition to allowing Cuban cigars won’t be a smooth one. Many of the Cuban cigars one can currently buy abroad would violate trademarks if imported to the US. Companies will have to fight this out in court or come to mutually beneficial agreements. Other likely outcomes are that Cuban products will be marketed under different names in the US or that non-Cuban companies will start using exported Cuban tobacco in their products. In any case, buying that Cuban Partagas Lusitania I enjoyed so much won’t be as simple as stopping into the nearest cigar store, at least in the short term.

3. The FDA could ruin everything.

The FDA has already announced that it intends to begin regulating cigars and outlined two approaches to doing this. The agency’s so-called “Option 2″ would create an exemption for premium cigars, allowing them to be sold under less scrutiny than cigarettes and other tobacco products. The proposed standards for this exemption are problematic (see my Daily Beast article for details), but they would leave the door open for eventual Cuban imports.

The FDA’s Option 1, however, would be very bad news for Cuban cigars. Option 1 treats cigars just like cigarettes. Under the Tobacco Control Act, all tobacco products introduced to the United States after February 15, 2007, must receive explicit approval by the FDA. Getting approval is virtually impossible. As of my last coverage of the topic, only two new cigarettes had ever made it through the process, while thousands of product applications continue to languish in bureaucratic limbo. (See my articles in The Atlantic and Reason).

There were a lot of cigars legally on the market in 2007, but obviously none of them were Cuban. We don’t know yet know which option the FDA will choose, but Option 1 would have a disastrous impact on innovation in the cigar market. All Cuban imports and any new Cuban blends would have to somehow get past FDA regulators, whose record on cigarettes is terrible. The trade embargo could be lifted in the near future, just in time to have a new, de facto embargo imposed by bureaucrats at the FDA.

I’m keeping my fingers crossed for something like Option 2, but given political opposition to removing the embargo, complicated battles over trademarks, and byzantine regulations imposed by the FDA, I suspect that I’ll be slipping Cubans into my luggage on trips abroad for many years to come.

[Photo courtesy of Alex Brown on Flickr.]

Aquavit Week 2014

My favorite week of the year, Aquavit Week, begins today. What do we have in store for 2014? An opening party tonight at The Hop and Vine, a cocktail pairing dinner at Racion, a “Nordic Night” and Fenrir, and more than twenty Portland restaurants featuring aquavit cocktails. It’s also been a good year for aquavit, with the number of aquavits available in the US also surpassing twenty this year. Get all the information at the Aquavit Week website, and hopefully I’ll see you at one of our events around Portland.

Two new aquavits to try

It’s getting harder for me to keep up with all the new aquavit coming on to the American market, which is a great thing considering how few bottles were available just a few years ago. When I first started writing about aquavit, there were only four producers in the United States. Now there are at least twice that many, with several of them making multiple expressions. Imports from Europe have increased too. Not long ago Linie was the only one left; in the past year at least three additional imports have come ashore. As I make plans for Aquavit Week 2014, here’s a look at two of the new arrivals.

If you’d told me a year ago that there would be aquavit distilled in Montana before it was made anywhere on the East Coast, I would have been skeptical. But to the best of my knowledge, no American distiller east of Illinois has taken up the challenge of making aquavit. Montgomery Distillery in Missoula, Montana has. My friend Paul Willenberg smuggled back a bottle of their Skadi aquavit on a recent business trip and it’s become one of my favorites.

Named after the goddess of “bowhunting, winter, mountains, and justice,” (how’s that for a resume?), Skadi is vapor-infused with caraway, dill, lemon peel, and other botanicals. The caraway is pleasantly assertive. The spirit would probably be good in cocktails, but I’ve already finished too much of my bottle to try it out. This is one to store in the freezer and drink straight. I only have a couple pours left, so I’ll keep my fingers crossed someone I know is headed to Missoula soon.

The most recent aquavit I’ve purchased is Brennivin, a.k.a. the “Black Death” of Iceland. This is the stuff of legend. Anthony Bourdain drank it on “No Reservations.” It shows up in Kill Bill Vol. 2. Dave Grohl says it makes you feel “like you’ve done acid… like you can’t feel your feet.” One of the first media outlets to cover its arrival in the United States was Vice, of all places. Brennivin is metal.

At least it is if you’ve never tried aquavit. At the risk of destroying its image, to me it’s nice and well-balanced. This is another aquavit I’d gladly drink straight from the freezer, and it also works well in a Negroni-type cocktail. It’s good stuff, and really one of the more approachable aquavits I’ve tried. The label is striking, and at about $35 a liter it’s affordable too.

But most people haven’t tried aquavit. And Iceland, especially, has a weird relationship with alcohol. The country was an early adopter of Prohibition. They legalized liquor in 1935, but didn’t get around to allowing beer until 1989. With beer unavailable, one can imagine why unaccustomed visitors might have found this schnapps intense as the plague. If Dave Grohl promising people that they won’t feel their feet is what it takes to popularize aquavit, then I’m all in favor. Drink that Black Death.

Announcing Cocktails on Tap

If it seems like I’ve been writing very little this year, there’s a good reason for that. I’ve actually be writing more than ever, but that effort has been going into my first full-length book. Since 2011 I’ve been kicking around the idea of doing a book on beer cocktails. The road to publication is long and winding, and for a long time it looked like the project was not going to happen. Then in the fall of last year everything finally clicked into place, thanks to the work of my agent Jud Laghi. In December we signed a deal with Stewart, Tabori, and Chang to publish Cocktails on Tap: The Art of Mixing Spirits and Beer.

The upside of being patient is that the book is far better than it would have been had I written it a few years ago. Stewart, Tabori, and Chang makes beautiful books, and my editor there, Laura Dozier, has been supportive the entire way of making this the definitive book on mixing with beer. You can see that commitment to quality in the cover above. And on the inside? Full-color photographs shot by David L. Reamer, whose most recent work includes the Toro Bravo and Le Pigeon cookbooks. A foreword by Stephen Beaumont, co-author of The World Atlas of Beer and The Pocket Beer Guide 2015. A deep dive into the weird history of beer cocktails, the best of my original drinks and collaborations with Ezra Johnson-Greenough and Yetta Vorobik, and contributions from some of the most creative bartenders I know. More than fifty recipes for cocktails and punches made the final cut. I’m sitting in a coffee shop now approving the final color proofs and I couldn’t be happier with how it’s all turned out.

Cocktails on Tap will be released on March 17, but you can pre-order it now. And please do! This book has been in the works for a long time and I can’t wait to get a copy into your hands.

GMO labeling in Oregon

My latest makes the case against the Oregon ballot measure to require labeling of food made with GMOs:

Whole Foods would like to sell you on the virtues of the Rio Star organic grapefruit. “For juicing, Rio Star is the stand alone grapefruit” and is “widely viewed as the best” grapefruit grown in Texas, home to “some of the sweetest grapefruit in the world.” And despite originating from a breeding program that blasted grapefruits with radiation to scramble their DNA, eating them probably won’t kill you.

Read the whole thing.

Unsurprisingly, my views haven’t changed since this same debate came up in Washington last year.

Playing with the Novo Fogo Caipirinha Kit

The Caipirinha — a simple, rustic combination of muddled limes, sugar, and cachaca — is one of the world’s most popular cocktails. It’s also one of the easiest to prepare, tolerant of some imprecision in measurement and requiring no straining whatsoever. Just muddle the limes and sugar, add cachaca and ice, shake, and pour the whole thing into a glass. A basic recipe:

2 oz cachaca (Novo Fogo of course!)
1/2 lime, quartered, trimmed of pith
1 tablespoon superfine sugar

That’s pretty easy. To make it even easier, Novo Fogo Cachaca recently introduced a new Caipirinha Kit containing a bottle of their silver cachaca, a nice wooden muddler, and two mason jars in which to make and serve the cocktails. The jars eliminate the need for even having a cocktail shaker; shake everything in the jar, pop the lid, and drink. It’s so easy, even a pug can do it.

Well, almost.

Since I work with Novo Fogo, they sent me a few of the kits to play around with and try out in some seasonal variations. Another great thing about the Caipirinha is that it’s incredibly versatile. The simple base of sugar, lime, and cachaca lends itself to lots of possibilities, pairing nicely with fresh fruit, herbs, and other spirits. I took the kit out to a few parties to see what we could come up with.

First up was meeting with my friends Tom, Kristen, and Porter the Pug. Taking advantage of end of summer Oregon produce, we hit the backyard with a bunch of berries. A couple combinations that worked: A Caipirinha with huckleberries and basil, and another with blueberries and St. Germain. In both drinks a handful of fruit was muddled along with the lime and sugar, then everything shaken together.

The next stop was a picnic with the Portland Culinary Alliance at Goschie Hop Farms in Silverton, Oregon. This was right at the beginning of fresh hop season, so hops were everywhere. As you can imagine, the place smelled amazing. (Yes, that’s an entire room filled with hops.)

This gave me the idea of making a fresh hop Caipirinha. The Caip-beer-inha, a Caipirinha topped with a splash of IPA, is a cocktail Ezra Johnson-Greenough and I have served many times, so this seemed like it could work. It turns out that muddling hops doesn’t actually extract a ton of flavor, although the drink was nice enough. A fresh hop cone does make a killer garnish though. When they’re in season, I could imagine using them to decorate a Caip-beer-inha.

Finally, at a cocktail fundraiser event at Fish Sauce, Tommy Klus, Will Ray, and I dialed in a Caipirinha made with kummel, a liqueur flavored with caraway and other savory herbs, proving that Caipirinhas really can work with just about anything. This one had cachaca, lime, sugar, kummel, and Angostura bitters, and was surprisingly tasty. (Recipe coming soon; the photo above is our old-style mason jar.)

The Caipirinha Kits are already available in a few states, including Oregon, with many more on the way.

(Some photos courtesy of Tom and Kristen. Check out Kristen’s Etsy design store for wedding and party ideas.)

A visit to Diam’s high-tech cork facility

Most of the press trips that wine, spirits, and beer writers are invited on focus on what goes into the bottles we drink. In July, I was invited to Spain for a trip dedicated instead to the part that seals so many of those bottles: cork. Corks are one of those things we tend not to think about until they malfunction by crumbling apart, oxygenating a wine, or introducing “cork taint.” The growing acceptance of screw caps and synthetic corks is partly a response to the challenges of using natural cork. Our host in Spain, Diam, is a company that makes a sort of hybrid technological cork, combining natural cork material with new techniques for removing impurities and increasing consistency. They brought us to their facility in San Vicente de Alcantara to show off the process.

Preparing for this trip, I had romantic visions of the cork forests of Spain and Portugal. These visions were eventually fulfilled on an evening trek into the countryside, as seen in the photos above.

However most of our visit was spent here to learn about Diam’s technological process for transforming bark from cork trees into reliable stoppers that won’t ruin a bottle of wine. This was more industrial than romantic, but it was a fascinating learning experience.

We arrived a little too late in the season to see the local cork harvest, but the photo above (provided by Diam) shows how it’s done. The bark of cork trees is rich in suberin, a rubbery, waxy substance. In nature, the suberin prevents water loss by keeping moisture inside the tree. This same quality makes it great for keeping wine locked inside bottles.

Slaking the world’s thirst for wine requires a lot of cork. (Above: piles of fresh cork bark awaiting processing at Diam; you can barely make out a few people working on top.) Fortunately, harvesting bark doesn’t kill the trees, and after reaching maturity each tree can be harvested about once every decade. Driving through this region of Spain and Portugal, the brightly colored trunks of recently stripped trees stand out along the roadside.

After processing, traditional corks are made by punching through the bark. Obviously punched corks can only be extracted from sufficiently thick bark and much of the material is left behind. This can be put to other uses, including the technological corks made by Diam.

Here my friend Baylen demonstrates his invention of cork knuckles. Not a product offered by Diam — yet.

The Diam process begins by grinding the bark and sorting out the suberin-rich powder, which they call “cork flour,” so that it can eventually be reformed into a cork shape with food safe binders and microspheres. Agglomerated corks have been around in some form for years; it’s the step prior to agglomeration in which things get interesting.

Diam’s biggest innovation is treating this cork flour with supercritical carbon dioxide. In a supercritical state, created under very high pressure, fluids take on properties of liquids and gases. They are able to both permeate a substance and dissolve materials. By fine-tuning pressure and temperature to control its density, supercritical CO2 can be used to extract some substances while leaving others behind. If you drink decaffeineated coffee, there’s a good chance the beans you brew were treated in this way. The CO2 process is one of the main methods used to selectively extract caffeine from green beans.

Diam uses this same process to remove impurities from cork. The most important of these are TCA and TCB, the chemicals associated with cork taint. But lots of other stuff gets removed too, resulting in a cork that is neutral in its potential flavor impact on wine. (Above: quality control testing of corks by infusing them in water.)

A neat advantage of making corks this way is that other characteristics can be controlled too. By varying the elasticity of the corks, Diam can design them for less expensive, short-term aging, or for higher end wines intended to age for years. The box above shows their 1, 3, 5, and 10 year corks; they’ve also recently introduced a cork designed to last for 30 years.

They’re also able to control the permeability of the corks. Corks are naturally permeable, but a cork allowing too much air into a wine can ruin it. On the other hand, depending on the wine, a little bit of oxygenation could be a good thing. These corks come in varying degrees of permeability, allowing wine makers to choose the corks best suited to their wines.

Though conversation about corks tends to revolve mostly around wine, Diam also uses its process to make corks for beer and spirits (photo above courtesy of Diam). The corks for spirits raised an interesting question for me. I’ve rarely come across spirits I’d identify as suffering from cork taint, but on the few occasions I have the off aromas have surpassed anything I’ve come across in wine. Since spirits are much higher in alcohol than wines, and since alcohol is such a good solvent, I’d have thought that TCA would be an even bigger problem for spirits than it is for wine. Yet we rarely hear about spirits being “corked.”

As it turns out, I was half right. Spirits are a more effective solvent. But the team at Diam directed me to a scientific paper evaluating tasters’ ability to detect TCA in cognac, and it turns out the threshold level for perceiving it is much higher. The paper is in French, but in loose translation the tainted spirits had aromas of “mold, mushroom, wet mop, etc.” However the concentrations needed to perceive these notes unambiguously appear to be an order of magnitude larger than for wine. Higher alcohol seems to have a masking effect for the TCA. (I suspect that the tendency to store wine on its side, in contact with cork, and to store spirits standing vertically may also be a factor, but I don’t know for sure.)

One funny aspect of the Diam corks is that, at the insistence of wine makers, they have striations printed on them to mimic natural cork. A casual consumer could pull one out with a corkscrew and never notice the difference. Seeing the unfinished Diam corks come out and then get printed to resemble their purely natural punched cousins reminded me, of all things, of Howard Roark’s critique of the Parthenon in The Fountainhead:

“Look,” said Roark. “The famous flutings on the famous columns — what are they there for? To hide the joints in wood — when columns were made of wood, only these aren’t, they’re marble. The triglyphs, what are they? Wood. Wooden beams, the way they had to be laid when people began to build wooden shacks. Your Greeks took marble and they made copies of their wooden structures out of it, because others had done it that way. Then your masters of the Renaissance came along and made copies in plaster of copies in marble of copies in wood. Now here we are, making copies in steel and concrete of copies in plaster of copies in marble of copies in wood. Why?”

Because wine is tied up with tradition, that’s why. Despite the rise of synthetic stoppers, screw caps, and wine that comes in kegs and boxes, people still want to pull a plug of wood out of a bottle neck, even if that means occasionally dumping a corked bottle down the drain. And for wines that are meant for aging, corks are still one of most proven tools.

Are all these new high-tech corks really necessary? Claims about the rate of cork contamination are controversial. For one thing, cork isn’t the only source of TCA; it can enter wine at other stages of the production process, but the final consumer will declare the wine to be “corked” regardless of whether the cork is the actual source. Other defects, real or imagined, may also be attributed to the cork. (Working for several years in a top wine bar, it wasn’t uncommon to have “corked” wines returned that seemed fine to me. Did customers imagine it or just not like the wines? Am I less sensitive to TCA than other consumers? I suspect it was a little of both.)

Estimates of the rate of cork contamination range from 7% at the very high end to under 1% on the low end. The Cork Quality Council claims that rates have dropped more than 80% in the past decade thanks to improvements in the industry; they have a website, CorkTaint.com, dedicated to rehabilitating cork’s image and promoting studies showing low rates of contamination. Diam, for its part, declined to wed itself to a particular number.

Still, no one likes to open up a special bottle of wine to find that it’s been ruined by a fault that could have been prevented. The market now offers a lot of options varying in price, consistency, and longevity for sealing different wines, all of which have their place. The Diam corks are an interesting addition to that spectrum. I’m not a winemaker, nor do I pretend to possess the expertise to say which closures are best for which wines, but after this visit I certainly wouldn’t mind finding a higher tech cork in the next bottle I open.

12 Bottle Bar comes to Portland

David and Lesley Jacobs Solmonson, authors of the 12 Bottle Bar weblog, have long been two of my favorite cocktail writers. After knowing them online for several years, we finally met in person at the International Association of Culinary Professionals conference in Chicago last March, where we presented a panel together on the history of beer cocktails. And now they’ve turned their blog into a full-length book, The 12 Bottle Bar from Workman Publishing.

The premise of the book is simple: If you’re making drinks at home, you may not want to be like me and have an entire corner of your living room taken up with booze bottles, a kitchen counter covered in bitters, and a refrigerator so full of vermouth and other aperitifs that there’s barely any room for food. You may only want, say, twelve bottles.

The 12 Bottle Bar is their take on which dozen bottles those should be along with creative, engagingly written recipes for cocktails you can make with them. The picks aren’t all obvious. Genever makes the cut but tequila doesn’t. Lesley literally wrote the book on gin and genever a few years ago, and of course I’m glad to see genever getting more appreciation, but that choice will surely drive some conversation. The drinks include contributions from many of their friends in the industry, including a few from me (but don’t let that call their good taste into question).

David and Lesley will be in Portland this Thursday (September 18) to promote the book. At 7:30 they’ll be doing a signing at Powell’s on Hawthorne Avenue. Then around 9:00 we’ll all head down the street to Bazi Bierbrasserie for a few cocktails from the book featuring El Dorado rum and Bols genever. Come buy a copy and join us for a round.