I'm out for a morning, early morning walk. I have a Cocktail Delivery Service. Yes, you heard that correctly, a Cocktail Delivery Service. This morning I am providing a martini (gin, Lillet Rouge with lemon twist, and a little side splash of Quinaquina (quinine)) which used to be served in drinks back when Malaria was a problem in the world.
It is a nice morning out and I need to take advantage more of the mornings. I am a morning person. It's during that period that I am typically reading my emails, particularly the ones from
Guide or from Courney Magrini Editor of Seven Fifty Daily Dispatch. She was speaking of liqueurs the other day.
I was interested, more than interested, to read from Courney – the other day, that there is a resurgence and an interest in Pernod. Which leads me to the discussion of all sorts of Idio-centric liquors, that are on the market and available more in the United States then possibly they ever were. I speak of different Ouzos, Absinthe, Vermut, et al.
Increasingly you may have noticed that there is a plethora of fruit liquors, Amaro‘s from Italy and Spanish Vermut (vermouths). It’s like the universe has opened their bars to us here in the United States. I attribute it to that Americans have become, since the 50s and 60s, increasingly more worldly and have tried different things on their travels. I first learned of Campari, on a boat from Bari to Athens. And it’s quite an experience to become acquainted with all the different liqueurs there are in the world.
If I were to offer a suggestion, it would be rather than going & investing in a bottle of something you may or may not like, the next time you go to your favorite bar say to the bartender you’d like for them to give you a sip of a liquor or make you a cocktail with a liquor in its base. This bartender is likely your best friend otherwise forgets it!
As I began to say earlier, the “industry electronic newsletter that I get- from Courney “, spoke of a rising interest in Araq. And later there was an article on how people are using increasingly the French Pernod as a pre-dinner aperitif. These are drinks that take time to appreciate and develop a taste of. So do not run, out due to my comments, and buy yourself a bottle of Ricard, unless you like the taste of licorice.
I had to reach back to one of my bar books, The Ultimate Guide to Spirits and Cocktails by Andre Dominae’. The Ultimate Guide to Spirits and Cocktails - It's published by a German firm, H. F. Ulman. Without the cocktail recipes, the book measures 704 pages. It covers a lot of material throughout the entire world. So, the e-mail I recently received from Courney Magnini prompted me to think more about the exotic liquors that are from around the world. 20 - 30 plus years ago we would not have thought much about that unless we traveled quite a bit around the world. But since the advent of more open trade. And as we have traveled more, we, particularly the Americans, have learned more about some of the exotic drinks that are out there. It takes a concerted effort to get into this. Because we all get to our comfort zone. And we, in the absence of some other option to choose from, we opt for what we know. So, it is not unusual that when we are traveling throughout the world, we go for a Scotch or an Irish. Or a gin. And then from there, we may explore a little bit more the cocktail. But I would encourage you the next time you have the opportunity. Speak to the bar man. Tell her what you like and do not like. I.E. If you don't like anise flavor, then do not order a Pernod. But there might be something else, like Suze that the French make that might encourage you to try. So, I would implore you to explore a little bit. And you might find some things that shakes your world.
Where to start? Well, my suggestion would be to, the next time you're at the liquor store. When you are browsing the liquor store, ask for the miniatures. Or the small bottles. Look to see what exotic Items they may have. Usually, a salesman will help you if you say I'm looking for something that has some sweetness to it, some flavors. Not the usual whiskeys or gins or vodkas. They will steer you in the right direction and you may come across a small bottle of Chartreuse. Another choice would be Elderflower, German Apfel (apple) schnapps. Any of these would get you started in the right direction of experimenting with some flavors, added to a gin or a vodka. And voila, before you know it, you are an “amateur” mixologist. And furthermore, you are learning a little bit about what other cultures drink in addition to their main staples wine, beer, and vodka.
So, in the words of that. Speakeasy I found in Kyoto, Japan.
“Bon Appetit”
Cocktail.
Pimm's No 19.
Two centerliters of vodka.
Two centerliters Pimm's.
Two centerliters of Galliano.
Ginger ale, to taste.
And a cucumber for garnish. Pour the vodka, Pimm's and Galliano and a tumbler with ice cubes. Stir and top with the ginger ale. Garnish with cucumber.
Appetizer - Cucumber sandwich.
Music – Johnny Cash!
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