Magic in the movies: Desperate Acts of Magic

2013 was a good year for movies about magicians, with the fairly high-profile releases of The Incredible Burt Wonderstone and Now You See Me. On the indie front, there’s Joe Tyler Gold and Tammy Caplan’s Desperate Acts of Magic.

I first came across this movie in 2010, when the team was raising funds for production. I was excited about it then, and now that it’s been released Joe was kind enough to send me a DVD for review.

What sets Desperate Acts of Magic apart from other magic movies is that it was made by and with magicians. Joe, who also stars in the film, is a magician himself and draws on his own performing experiences for some of the scenes. For me, part of the fun of watching was seeing familiar magicians and effects brought to the screen. Cuts are intentionally kept to a minimum, so the presentations are very close to what one would see in real life. I’ve attended a lot of magic conventions over the years and the movie gives a pretty accurate feel of what it’s like to be at one. (No surprise there — a few scenes were shot at an actual magic convention.)

Along with an obvious affection for magic and the (mostly) men who practice it, the film hits on the downsides of the art: the cliched costumes and presentations, the indignities of working gigs, and the casual sexism that so often relegates women to mere lovely assistants. The trailer’s declaration that magicians are “the third most-mocked profession” isn’t too far off the mark; the lead character’s decision to persist in magic anyway reflects the desire to rise above all that.

There’s obviously a lot here for magicians, but how about for people who don’t have entire drawers full of playing cards, half-dollars, and rubber appendages? I watched it with a non-magician friend who also enjoyed it, saying the movie exceeded her expectations. It’s a fun, light-hearted comedy, the tone of which accurately comes through in the trailer.

If you’re looking for a last-minute gift for the magician in your life, Desperate Acts of Magic definitely fits the bill. The product is available here and the movie also streams on iTunes, Amazon, and Google Play.


Elevating tea in Sri Lanka

My first post about Sri Lanka talked about my informal, very quick tour of Colombo. For the rest of my visit with Dilmah and Bols I was on a much tighter schedule, with a ten day trip around the country devoted to tea education, video and photo shoots, various cocktail events, and some amazing excursions. From that point forward we were also joined by a professional photographer and film crew, so these posts will have great images like the one above in addition to my amateur shots.

Our began at Dilmah Tea headquarters with a tasting, which took me back to my coffee cupping days. The tasting process for tea is similar to that of coffee, involving examination of the dry leaves, infusion, and lots of really loud slurping.

Another parallel to coffee is in the desire to emulate wine. Wine is the template for many other foods and drinks that producers seek to raise from commodity to specialty item. Dilmah follows this path with their Watte (literally “garden”) series of teas. Marketed in direct opposition to commodity blends, these each highlight a different growing region of Sri Lanka. They’re all black teas, grown and processed pretty much identically with the exception of elevation. The difference this makes is striking, as one can tell just by viewing the brewed teas next to each other.

The low elevation tea is darker, stronger, and robustly astringent. As origins get higher into the hills, the tea mellows and becomes lighter and more delicate. Dilmah makes the parallel to wine explicit in their marketing, comparing each tea to a different grape or style:

Yata Watte (low garden, 1000 feet above sea level) — In the style of Cabernet Sauvignon!

Meda Watte (middle garden, 2-3000 feet above sea level) — In the style of a Shiraz!

Uda Watte (high garden, 4-5000 feet above sea level) — In the style of a Pinot Noir!

Ran Watte (golden gardens, 6500 feet above sea level) — In the style of fine Champagne!

This was the most enlightening tasting of the trip, and I recommend it to anyone interested in learning more about tea.

With initial classes out of the way, we moved on to the really fun part of the trip: Departing the city and heading into the hills to visit tea estates. While on the road, each of us bartenders was also tasked with filming a short cocktail video. I volunteered to be one of the first, gathering ingredients as we worked our way up and improvising a drink with local ingredients.

Our first stop was a roadside fruit stand where I picked up nelli fruit, also known as the Indian gooseberry (not pictured). Tart and fibrous, and tough to eat on their own, these were completely new to me. Locally they’re often prepared by long simmering in sugar syrup to sweeten and soften them, so I figured I would use them that way.

Stop number two was our first actual tea estate. Sri Lanka produces much of the world’s true cinnamon and the estate cultivates cinnamon trees interspersed among the tea bushes. Inside we inhaled the heady fragrance of fresh cinnamon bark being shaved and bunched into sticks, then got to try our hands at it ourselves. Below, UK Bols ambassador John Clay gives it a go.

Further upward at the estate manager’s bungalow, fellow bartender Simon Toohey and I coaxed this fantastic cinnamon into a lightly tart syrup with sugar and nelli fruits. The final ingredients needed for the cocktail were tea from Dilmah and spirits from Bols. Being in the region, I naturally picked the Yata Watte low grown tea. And while one might have expected me to indulge my love for Bols Yogurt, being outside of the US I seized the opportunity to use the six year old Corenwyn, my one bottle of which I ration carefully at home.

Lastly, it was up just a little higher to a spot on the estate with a stunning view. Behind me going down the hill were rows of tea bushes. Rising up in the distance, the Sinharaja Forest Reserve. This is, without a doubt, the most stunning setting in which I’ve been invited to make cocktails.

It was not, however, the easiest. We had to contend with fading light, an incoming storm, and, most vexingly, a bakery truck — like an ice cream truck in the US — playing its music somewhere in the rolling hills. Seemingly every time we began a take, the dulcet tune of Fur Elise would come echoing through the pristine setting. Getting around this required clever mic work from the video crew, and whenever it started to rain I was rushed into the van to stay somewhat dry. The set was completely broken down and put up again at least once. Between takes, Bols brand manager Ara Carvallo kept me looking presentable.

By the time we got to the final close-up shots, rain was pouring down and we huddled awkwardly with umbrellas to keep things somewhat dry. It’s a testament to the crew that in the actual video everything comes together so smoothly.

Here’s the recipe for the Nelli Hot Pot (aka the Rainmaker), on the off chance anyone reading this happens to have Dilmah Tea, Bols Corenwyn, nelli fruit, and real Ceylon cinnamon on hand.

1 1/2 oz Bols Corenwyn 6 year
1 oz cinnamon-nelli syrup
5-6 oz hot Dilmah Yata Watte tea
Combine ingredients in a tea cup.

And finally, just to demonstrate the skill of the crew in dealing with the elements, here’s the glossy shot:

And here’s what director Steve McCallum and I actually looked like when the shoot was over:

[Photos that are not my own courtesy of Bols and Dilmah.]

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Aquavit Week: Bob Dillin’

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This week in Portland has been among the coldest since I moved here five years ago, perfect cocktail bear and for wedding and cocktail dresses. which has its downsides, but is also perfectly fitting for Aquavit Week. The dusting of snow is light by Scandinavian standards but enough to shut a lot of things down here, freeing up time to warm up with aquavit.

This is a new cocktail from our Aquavit Week menu using the delicious Gamle Ode Dill aquavit. Following last year’s Dill Collins, which inadvertently reminded everyone of Phil Collins, we’re sticking with the musician theme with the Bob Dillin’:

1 1/2 oz Gamle Ode Dill aquavit
scant 3/4 oz Genki-Su cranberry drinking vinegar
3/4 oz simple syrup
1/2 oz lemon juice
2 dashes Elmegirab’s Dandelion and Burdock bitters
lemon peel, for garnish

Shake and strain into an ice-filled rocks glass, garnishing with the lemon peel.


Aquavit Week 2013 Menu

Aquavit Week 2013 is finally here! Below is the menu we’ll serving tonight (and all week long) at The Hop and Vine. In addition to the drinks below, we’ll have an aquavit barrel-aged braggot from Breakside Brewing, neat pours of various aquavits, and a selection of Scandinavian-inspired fare. We also have a bunch of other bars and restaurants joining us for the celebration, all offering aquavit cocktails of their own.

Hot Toddy 9
Linie aquavit, Swedish punsch, lemon, star anise

Bob Dillin’ 10
Gamle Ode Dill aquavit, cranberry vinegar, lemon, sugar, dandelion and burdock bitters

Swordplay 10
Temperance Regnig Dag aquavit, Maurin quina, Campari

Aquavit & Tonic 9
Sound Spirits aquavit, dill and mustard seed tonic

Norwegian Rose 10
Krogstad Gamle aquavit, Laird’s bonded apple brandy, lime, grenadine

Golden Lion 10
North Shore aquavit, Dolin blanc vermouth, Galliano, celery bitters

Dudley’s Solstice Punch 9
Raspberry-infused Krogstad Festlig aquavit, St. Germain, lemon, sparkling wine

[Photo by Julia Raymond.]


A deluge of new aquavit

A few days ago I joked on Twitter that every time I get my hands on a new American aquavit, a new one springs up within 24 hours to make my collection incomplete. That couldn’t be more true than in the month of November, during which four — or maybe 3 1/2 — new aquavits distilled in the United States came on to the market. I’ve also heard through the grapevine of several more in the works for 2014.

This rendered my comprehensive guide to aquavit available in the United States rapidly out of date, so I’ve updated it accordingly. Here are the new arrivals:

Riktig Aquavit — A brand new offering from Old Ballard Liquor Co. in Seattle. Flavored with caraway, mustard, and spices, then rested on local alder wood. Only six cases released in the initial offering. I really like it, so hopefully there will be more on the way.

House Spirits Small Batch Aquavit — This is a very limited edition spirit, with just over 100 375 ml bottles available for sale at the House Spirits tasting room. Apparently aged for several years and flavored with caraway, anise seed, grains of paradise, and dill. If you’re in Portland, swing by the distillery ASAP to pick up a bottle before their gone forever.

Montgomery Distillery Aquavit — A new aquavit from Missoula, Montana, infused with caraway, dill, citrus, and other botanicals.

Green Hat Ginavit — Not quite an aquavit. A gin-aquavit hybrid from Green Hat in Washington, DC, aged in Laird’s apple brandy barrels. A limited release for the winter.

In my year-end post for 2012, I predicted that 2013 would be a big year for aquavit:

Small distilleries need to generate revenue by making products that they can release with little or no ageing. Gin and vodka are the usual choices, but both of these markets are very competitive. The aquavit market is uncrowded and offers great opportunities for creativity with new botanical profiles. This is complemented by growing interest in the “New Nordic” cuisine.

A couple years ago, the only two domestic aquavits in constant production that I am aware of were Krogstad and North Shore. Now there is also the aged Krogstad, Sound Spirits, Gamle Ode, and a limited release from Bull Run. In 2013 I predict more new aquavits and more bartenders discovering the spirits’ versatility in cocktails.

A month ago this wasn’t looking like a great prediction, but now it looks like it’s finally panning out.


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