
My October column for Culinate is an introduction to bitters, with notes on the Old-Fashioned, the Mexican Train cocktail, and a drink from Neil Kopplin that uses an entire ounce of Peychaud’s. Check it out here.
[Photo from Culinate.]
Jacob Grier -- Liquidity Preference
Coffee, Cocktails and Commentary

My October column for Culinate is an introduction to bitters, with notes on the Old-Fashioned, the Mexican Train cocktail, and a drink from Neil Kopplin that uses an entire ounce of Peychaud’s. Check it out here.
[Photo from Culinate.]
I have a post at the Examiner today summarizing why the time is ripe to challenge Oregon and Louisiana’s laws allowing non-unanimous jury convictions.
Previously:
Oregon’s low bar for conviction
Dawkins doesn’t get juries
This month’s Culinate column (and by this month I mean August) is all about fresh sugar cane spirits, particularly cachaça and rhum agricole.
Over at the Examiner I take a look at Michael Bloomberg’s latest attempt to make life worse for smokers, a ban in parks and beaches:
It’s no wonder that some non-smoking residents support the ban. They have nothing to lose and they’ve been hit with fear-mongering propaganda for years, such as Action on Smoking and Health’s dire warning that “If you can smell it, it could be killing you,”or even worse, uncritical reports about “thirdhand smoke,” the residue left behind on room surfaces when tobacco is lit. So firmly has the toxicity of tobacco smoke been in implanted in the public’s mind that activists no longer feel the need to demonstrate that it causes harm; the mere ability to detect its traces with fancy lab equipment is enough to raise a panic.
Whole thing here.
I won’t defend Starbucks for burning their coffee, but I will defend them against the charge that they don’t do enough to promote recycling of the 3 billion paper cups the company goes through each year. Over at the Examiner I take a look at some of the obstacles to finding uses for all those cups and wonder whether it’s worth making the effort.
Over at the Examiner, I take a look at the CARE Act, a wholesaler-backed bill that would essentially reverse Granholm v. Heald and exempt state alcohol laws from Commerce Clause challenge.
Over at the Examiner, I look at liquor privatization efforts in Washington, Oregon, and Virginia.
My July column at Culinate takes a look at three summer gin cocktails, giving background and recipes for two easy classics and one that will take a little more preparation.
OK, one quick post from Tales with a couple links. I’m at the Washington Examiner today with a post about why the FDA’s menthol hearings are asking the wrong questions. Then at the Portland Examiner, Hoke Harden has a great (and way too flattering!) write-up of the Brewing Up Cocktails event. If you’re curious about the drinks we served, go check it out.
I’m writing a new drinks column for Culinate.com. In my first article I take a look at the new popularity of stouts brewed with oysters:
For beer lovers, oysters and stout are a classic pairing. But how about oysters in stout? It may seem strange, but oyster stouts have emerged as one of the hot trends in beer this year, with brewers across the country tossing a few shellfish into traditional stouts.
Culinate is also the website behind Mark Bittman’s How to Cook Everything iPhone app, which looks worth checking out for home cooks.
Previously:
Oysters and beer. Oysters in beer?
I’m in the Washington Examiner today arguing against taking calorie labeling laws national:
Among the many proposals under heated debate between the House and Senate health care bills is one provision both sides will likely support: a national law mandating calorie labels on chain restaurant menus and in vending machines.
Advocates have described the measure as a symbolically important step against obesity and have spun recent research in their favor, but a closer look reveals a weak case for labeling.
I have an op/ed in today’s Oregonian arguing for amendments to the state smoking ban. The law is supposed to exempt cigar bars, but as written the requirements are so pointlessly strict that very few places qualify.
Previously: Semi-coincidentally, I had another anti-ban op/ed in the Oregonian exactly one year ago. Here’s a piece from a month later describing the last night of legal smoking at the Horse Brass. And if you think Oregon’s smoking ban is preventing thousands of heart attacks, read this.
(Also, why the hell does the O insist on cropping columnist photos so close? I intentionally sent in a correctly proportioned photo so they wouldn’t have to mess with it, but mess with it they do.)
Today I’m helping kick off guest blogger month at one of Portland’s best and most esoteric blogs, the one and only Iced Borscht. When I was first invited to contribute I said I’d only do it for my usual honorarium of $700, a case of Fernet, and a Scotch egg, but then he named me “one of the top political minds in town” and I lowered my fee to just the egg.
Click over to Iced Borscht for my post about one of Carlyle’s favorite seasonal cocktails, the Erica’s Impulse, a tasty fall drink featuring brandy and allspice dram.
If you like big Belgian beers but wish they had more alcohol on in them, then 1) you’ve got a problem and 2) will enjoy this guest post from me today on Rob Kasper’s Baltimore Sun beer blog.
I contributed a short article about new sin taxes and the recession to this week’s Lars Larson newsletter [pdf]. Jan from Cascade Cigar has a piece in there too. Since the newsletter is in pdf format, I’ve copied my submission below the break.
I have an article at Doublethink today about the last days of smoking at the legendary Horse Brass Pub, one of the first places I felt at home when moving to Portland a few months ago. Debates over smoking bans tend to focus on the impacts on business, public health, and property rights. The culture that’s wiped out when smoking is banned gets much less attention. In this piece I try to convey what that culture means to those of us who love it.
Incidentally, I finally got to meet Don Younger, the pub’s owner, a few days after I submitted this. He’s not at all worried that his bar won’t survive the ban. The beer, the atmosphere, and the food are all too good for that to happen (and the Scotch eggs, incidentally, are probably far more dangerous to people’s hearts than all the cigarette smoke in Oregon — but totally worth it). When we ban opponents talk about the rights of business owners, we’re not just talking about them making money; as Don says, he didn’t get into the tavern business to get rich. We’re talking about not having a community that they’ve nurtured for more than 30 years wiped out at the whim of some busybodies in the state legislature.
I’m in the Oregonian today, calling BS on the idea that our upcoming statewide smoking ban is motivated by an interest in saving workers’ lives. If the response is anything like that to my previous anti-ban column, there’s a lot of hate mail and nasty comments headed this way and to the Oregonian website. That’s fine, I’m happy to receive criticism. But before you hit send, make sure you’re not saying what we’ve all heard many times before:
Secondhand tobacco smoke is dangerous! — I agree. Chronic, extended exposure to environmental tobacco smoke has been shown to correlate with moderately greater health risks. But if you think the guy smoking next to you in a restaurant is shaving years off your life, you’re going way beyond what’s scientifically plausible.
Smoking shouldn’t be allowed in public buildings! — I agree. Courthouses, public hospitals, police stations, and similar places could all justifiably ban smoking. You could even make a case for banning smoking on common carriers like railroads and buses. But a privately owned bar? That’s a competitive business, not a public building. If you don’t like the atmosphere you don’t have to go.
Smoking bans are just like any other workplace safety regulation! — Most safety regulations don’t ban jobs entirely, as we’re now banning working in a smoke-friendly bar. Nor do we need to protect bar workers from hidden risks; if anything, the dangers of secondhand smoke are exaggerated. Given the high rates of turnover in the hospitality industry, there’s no reason employees can’t decide for themselves whether to keep working in smoke-filled rooms.
Smokers can just step outside — In the Oregon winter? Cigarette smokers, maybe. Pipe and cigar smokers? Not my idea of high fun. For many of us, bartenders included, the ban will kill a bar culture we know and love. Besides, you’re just going to ban it outside next (see Boston, San Luis Obispo, Calabasas, Belmont, etc.).
I shouldn’t have to suffer smokers when I go out! — Then go to places that don’t allow smoking. Or, as I mentioned in the column, pass legislation that’s less restrictive than the ban but that would still encourage businesses to go smokefree. Shouldn’t smokers have places to go too?
But the one place I really want to go allows smoking! — Yeah, that sucks. Try complaining to the management. If enough people say something they might change their policy. Or maybe they won’t. Remember, the world doesn’t revolve around you. (Unless you’re William Shatner, in which case the world does revolve around you, and can I have your autograph?)
Smoking has made you bald! — Uh, no. That’s just some unfortunate photo cropping on the Oregonian website. My mane’s still doing pretty well, thank you.
Got something to add that’s not on the list? Now you can hit send.
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications.
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