The Greatest Selling Alcoholic Beverage.

The world's greatest selling alcoholic beverage.  

Origami Paper

I was on a surprise visit to California, honoring my girlfriend's retirement from her job, in Seat A15 by the window, traveling by myself this trip. I had taken some Japanese paper that you use to make origami. I pulled some out and began to fool around with it. That is kind of how my life is with art, just fooling around.  

The man seated next to me offered to buy me a cocktail, then went ahead to speak with me about Origami. He relayed that his wife was from Japan, originally. That she is big into Origami, and he commented that practice perfects the technique. I wish at that time I had thought to ask him how she does the crane 'cause that's driving me crazy, but that's another story.  

At some point in time, he spoke to me about the drink we were having, I think it might have been vodka. And he asked me if I was familiar with Soju. I said I was not; he went on to tell me that it was an Asian drink found all over Asia, but by different names. In Korea it is called SOJU. In Japan it is called SHOCHU. In China, its name is BAIJIU or SHAOJIU. 

Soju from Korea

We enjoyed the continuing flight, and he went on to ask me if I could give him my boarding passes; he gave me his email address so that I might send him more as time goes by. He's able to turn these into his frequent flyer miles [(?)] He says he gets drink vouchers after collecting so many of these boarding passes. I suspect their frequent flyer program believes that he is flying, not everybody in the world that he has bumped into.  

I didn't give Soju any more thought until I read a comment somewhere that Asian women, particularly Japanese women I think they were talking about, like to have their martinis made with Soju as (a) they don't get drunk as easily; and (b) they can enjoy more than one cocktail. This is because the average alcohol content is between 25-35 proof. So, it is a lower proof than Gin or Vodka (40 proof.)  

Time passed.  Then one day I noticed Soju at my local liquor store, and they had quite a bit of it. What I learned in asking, was that the college nearby has many students from Asia, and they particularly buy the Soju, the larger the bottle the better; and they buy it very often, I was informed. 

So, I picked up a bottle and “fooled around a little bit” with it. Made some cocktails for my girlfriend with it. Tried to let it take the place of gin, not too successfully. Might be that it would be better suited to Bols GENEVER, because of its malt-like flavor.  I have used it as part of the ratio of a Cosmo, and it has been successful. I think it has more of an effect of what you are used to tasting. So, if you are accustomed to using Gin it is going to take some time before you might be able to wrap your head around Soju. 

I learned that Soju is the largest selling alcoholic beverage in the world.  Now that really struck me! F.n.1 

 

 

Foot note 1:  BBC reports that Chinese Company “Kweichow Moutai” is the most valuable publicly trading company in China. It's the producer of China’s most prestigious liquor brand. 

Squawking Crow Origami, Under Construction
[Not as easy as it looks.]

Boisson

Cosmopolitan Cocktail    

.5 part Gin 

.5 part Soju, Shochu or Baijiu (25 % alcohol or 50 proof,)

.5 part  Bols Triple Sec 

.5 part lime juice - fresh

.5 part Cranberry Juice (not cranberry cocktail)  

       Serve with flamed orange peel! 

Appetizer: Chilled Shrimp drizzled with fresh lime juice 

Music: RENDEZ-VOUS by Sadao Watanabe 

Book Review. Charles Schumann - Bar Buch.

A “book review”.  “Charles Schumann Bar” or “Charles Schumann The American Bar, The Artistry of Mixing Drinks”. Illustrations by Gunter Mattel. Published originally in German by Wilhelm Heyne Verlag, 1991. In English by Abbeville Press (1995). Also published in Danish, Italian & Spanish.

Herr C. Schumann

Really, things have  gotten bad when I now must resort to a book review. I cannot say it's out of boredom with having to remain encapsulated in my home. Things could be worse! It is possible that I'd be at the Citadines’ Le Marais-Bastille AptHotel off Paris’ Boulevard Richard Lenoir. I daydream about that. Then,  I think well I wouldn't be going out to bars and I wouldn't be going out to restaurants. I might as well be here in my own “home bar, quaint fireplace, girlfriend across from me”. But I digress.  

I must be infatuated with this guy, Charles Schumann. 

Schumann's Bar am Hofgarten
Odeonsplatz, München

In thinking about this man, as I write or prepared to write about this, I admire his artistry. How he takes that artistry and combines it with his entrepreneurial spirit to accomplish the things he does. Such as a world famous and recognized bar. Not only one bar, but he creates a second bar upstairs from the main bar, Le fleurs du mal. Not only that, but as you enter the establishment, you first come to espresso café; its the Camparino..  And then to make matters worse he's got a little Espresso Bar "Better Day" called Schumann's Tagesbar, just down the street, very close to the center of town.

Tagesbar

Furthermore, he collaborates with the German glass maker Schott Zwiesel for a line of Schumann glassware. 

Campari Cardinal Red Bottles

Not enough? You say.  I thought that'd be an interesting thing to interject here - his collaboration with a very unusual and not extremely well-known aperitif, the Italian Campari. When you visit his bar in München I think the first thing you notice, as you look towards behind the bar, is the top shelf with row after row after row of 

Cardinal Red Campari bottles. 

Did I mention the movie? Ja, 
Yes, he has a movie that he stars in, “Schumann’s Bar Talks.” 

So, when I did my original research for the pseudo interview with him, I took note that he'd written a book, it was one of those typical assemblies of recipes. Not so. I won't drop names BUT, Patron (boss)  Marcel DESAULNIERS, another world-famous chef, it is reported he is said to say, “a recipe is a guide to go by”.   I am taken with the comment attributed to Marcel. 

So, I broke down and bought an English version for my bar library. It arrived. It was nice.  It appears to be a first edition. “Special!" It was of course the ever-present recipes for drinks. It's quite contemporary for being published in 1991 (Schumann's Barbuch, Munich Heyne.) 

However, as I leafed through the book, I was astounded to see how it serves as a resource guide. 

When you turn to page 201 there is a category of content, such as types of cocktails.  The range is extraordinary - from aperitifs to alcoholic cocktail drinks with everything between cropping up. For example, coladas, digestifs, eggnogs, fizz, to low alcohol drinks & nonalcoholic drinks. Sours, too! That's just a sample of the few drink categories he covers. And if you thought because this book was published in 1991 that he was not aware of Cachaça drinks? Stop right there. He covers that. And following that category, he goes on there too explain drinks for southern Europe or, the all-American drinks. Then he explains digestifs. 

His drink index is not only alphabetical, but he categories the drinks in sub-categories.  Further on, he has a section of the book categorized by components. Either in the English or  German languages his presentation is “mystique”.  

Mr. Schumann concludes his book with sections on Artistry, Bar Equipment and Glassware, Terminology and the Bartender. And a tender recognition to Bärbel Lamprechter. 

You can read more of Charles at 
http://spiritsnob.blogspot.com/2017/05/charles-schumann-schumanns-bar-munchen.html
and send me a note and i can forward to you a comprehensive list of all of Charles Schumann's honors and accomplishments.

Aufwiedersehen Charles!

_________________________ 

WHAT! He even has a line of Port!

Cocktail

Signora Negroni

Gin    2/3 oz
Sake 1/3 oz
Vermouth Cocchi Vermouth di Torinio (red, dry or sweet) 2/3 oz. 
Stir in a mixing glass on cube of ice and pour into a cocktail coupe. Shake the 2/3 oz. of Campari on cube of ice cream until foamy/creamy, then float slowly over the spirits in the coupe.

Music -  Schumann's Salon Music - Prima Carezza

Appetizer - Boiled potatoes sprinkled with  Parmesan and Parsley

Here's to you Charles.

Herr Charles Schumann
mit einer "Signora Negroni" Cocktail.

Anerkennung:  Ich möchte mich herzlichst beim Herrn Anton Harrasser von der Schumann Gastronomie

 bedanken für seine Unterstutzüng mit diesem Blog/Projekt.  

Photography - Courtesy of Charles Schumann.

The Demise of the Bar Car - Sadly

That Fun Bar Car  

Plush Interior
Of A Classic Bar Car

It was a fun time when the “fat guy“, Ooh! What’s his name? Arthur Godfrey? Or was it Jackie Gleason? Yes, Jackie Gleason. You know, if I recall correctly from past readings, Gleason had an entire train - “a rolling bar car” – from New York City to Miami for the Winter Season Television series of his. The train was referred to as "The Great Gleason Express". 

Party Girl On The Great Gleason Express
New York Penn Station to Miami
Courtesy of Ken P. D. Syndecast

See the drums and sax! What a trip!

I know of this first hand, as I grew up in Miami, Florida...Miami Beach, The “Gables”, The Rickenbacker Causeway, Key Biscayne, The Eden Roc Hotel and adjacent Fontainebleau Hotel.  Oh those were the days. Yes, when travel was a pleasure.

To wit, you traveled in style. Men with a jacket, ladies in a dress or skirt and blouse. Hard to imagine that Lululemon Yoga pants had not yet been invented. Which of course now seems to be the "dress code" for airline travel. Back to on the train - if you chose the dining car, it had a menu. There was silver service! Hot meals prepared in a kitchen. 

One of the legendary travel schemes was the "Bar Train".

The Jackie Gleason  Bar Train had quite a reputation for “fun ‘n games“. Jackie would bring his show down to Miami, Florida - and what better way to travel then on a train, particularly if it was with all your friends and you had an open bar.

The Bar Car, it has various names - Tavern car, Cafe,  Karma, Bar Car Prophesy -  according to Rosie Shaap,

Observation Car

Retro Bar Car

in her book “Drinking with Men“. Where we find her as a teen, right from the start, in the bar car performing tarot  card readings on the New York City commuter train.

I rode those cars in the USA from Richmond, Virginia to Miami, Florida. The Seaboard Coast Line Observation Car. It was the last car on the train. Easily spotted in the rear of the train. The “car” was stainless steel covered & at the end of the car had an “observation” view. The inside had plush sitting chairs which faced inward. Small groups of seating,  some had a small round table for cards or business. The Barman wore a white jacket and a black bow tie. The Barman would greet you and hand you a menu. You were served at your seat. Upon  return with your drink, he’d be carrying it on a silver tray. Like the silver service in the Dining Car. 

Smoking was allowed! That’s right, you heard me correctly, smoking was allowed. As a young man, I remember smoking Antonio and Cleopatra Grenadiers with my Cutty Sark Scotch. Typically reading a Playboy magazine. At that time, the magazine was less than 10 years old. Is it still around now?

Although I can’t speak for the European trains of years past, the prestige of these traveling bars has faded to a more modest efficient service café car with sandwiches – pre-wrapped –  you purchase at the counter. That’s right, you have to walk up there and ask for the sandwich. Of course there is no smoking now. It would be oh so inappropriate to pull out your Playboy magazine and read that in front of mixed company. You have heard of the "MeToo Movement"!

Pardon me while I enjoy thoughts of the menu. Bright white cardstock. Emblazoned with the emblem of the rail line with a picture of an engine coming toward you. On the card a list of drinks and cocktails. What it might have been, on the menu that is, that you might order from. Manhattan, Daiquiri, Scotch or Bourbon whiskey on the rocks? 

Seaboard Coast Line

Beverage List

circa 1960s

Oh yes, that was a long time ago -

Here's looking at you Kid.

Hello Miami!

Cocktail

Martini, Beefeaters. Dry. Up, please.
Music -  "Fly Me to the Moon" by Sinatra.
Appetizer - Smoked Scotland Trout. Toast with dill mustard on the side.

Photos courtesy of Wikipedia and various railways.

In The Berkshires. A Walk in the Woods, Down by the Stream

It started out,  simply  enough, I had looked into having a guide for fly fishing in the Berkshires. 

Housatonic River
The Berkshires Massachusetts

 Time passes ...  then much to my amazement I found myself yelling to Jason,

“Jason help!“

Quickly Jason said “hold your rod up 12 o’clock high and start reeling in the line”. Anxiously  I did as I was instructed. All along, having lost so many “hits” before, I was fearful this was all going to be for naught. Slowly ...  ...  slowly I pulled in the line as Jason moved toward what appeared as a monstrous brown trout; net in his hand, he reached down and captured the guy.

I was quite pleased, to say the least. It was the largest ever that I had caught fly fishing. And it was a beautiful fish.

“My Fish”

I looked over at my fishing mate and she equally was having as good a time - although she did not land a fish - she had three nice strikes  on her line and I think has learned for the future what process to follow.

It’s an amazing experience that you really don’t understand until you try it one time. And then I think you understand or appreciate what comes from the calmness of the water, the still air and the focus on one task. You - if like me - won’t find much more serenity than this. I think if I were to focus on one aspect of it, I would have to say it’s more the focus on what you’re doing that comes to mind from so many other tasks waiting for myself.

Jason’s Short Thesis on Fly Fishing.

This is copyrighted material by Jason so don’t be planning on cutting and pasting and creating your own little booklet and then passing it out to your friends as your own. Though, Not a bad idea! 

Casting made simple -
Hold your arms close to the body. Move the casting arm hand up to by the ear. Strike down, flicking wrist and to stop at waist or 3 o’clock. Easy peesie.

One.  When walking through the water, stride with your feet across the rocks, don’t step directly on the rocks. You’ll find the rocks extremely slippery, and I emphasize extremely. 

Two.  Plan to spend 15 to 30 minutes in one spot before you begin to move. Move upstream from where you were and begin to target a particular location that you’re thinking or had seen your prize. Bubbles, seeing a fish come up for food are two good examples of where a catch might be.

Three. The “simple” overhead cast should be sufficient. That should be accompanied by a roll cast to improve your line. That will make the fish more likely to go after the fly in as much as it will see it more naturally floating down stream. 

Four. Plan on changing the fly about every 15-20 minutes, or say, 10-12 casts to a particular area. Learn how to set 2 flies on a line. (My strike was to such a line of 2.) Its important to be able to knot  the fly, standing in the river ... pole under arm. I’d suggest some practicing before hand. 

I didn’t do this, but I did observe Jason to pick up a rock and look to see what was underneath it. I’ve read about that technique but I’m not sure that I understand it enough, or it’s possible I haven’t fished enough to get to that degree of finesse. In any event, it was pretty cool watching him study what was flying around out there in nature.

Heritage. Not all of us can be blessed with having a grandfather teaching you from early days to learn to fly fish. It also helps to be five minutes away from where are you going to fly fish. Making it so convenient. Right down the street from the “Big Y” in the Town of Lee.

If you are the guide, it’s nice to have qualities such as patience, and to be a good instructor. Not all of us have those two attributes to successfully pull together, with the background and fly fishing experience Jason possesses. 

Making Your Own Arrangements

Desirous of your own guide? Contact - in Great Barrington, Massachusetts, USA

Berkshire Rivers Fly Fishing

1 413 446 5147

And, after you remove the waders from the cold stream - that you have been standing in for hours -then its time for a -

Cocktail
Hot Apple Cider with splash of Rum
Appetizer: toasted bread, slice of cheese
Music: Blue Monk, Thelonious Monk

Constantine

Gin

Gin And The Like

I’ve been thinking about “Gin” lately. If you read online “Difford’s Guide”, you’ll see Gin is popping up frequently. Similar to the way Rye Whiskey has been.

So I started sketching out what little I knew about Gin and researching a little bit.  It really cinched it for me the other night at The Marine Room in La Jolla, California when Master* Barman Dan made me a NOLET Gin Martini. (Almost more interestingly, my date that evening had a Mariner Cocktail - Dan took pains to point out the “gold luster” in this handsome cocktail. )

                  * Over 20 years of  cocktail creation and you are designated “Master”.

I paid a little bit more attention to my Martini than maybe I normally do and was surprised at the taste that I was sensing and tasting.

I can’t say that Gin is new to me. I’ve enjoyed it for the most part in a Negroni, or as a Gimlet, and sometimes straight with just a slice of lime. A friend, Joe appreciates the Vesper. I had the pleasure a few years back of experiencing the Dutch Genever, and in my travels to the House of Bols museum was able to learn more about Genever. It is the precursor to Gin.  So the exploration of Gin is new to me.  Gin’s rise to such greater prominence made me feel like I needed to write about it.

For me I’ve come to categorize Gin into four subcategories.

  Genever            Old Tom               London Dry                    Botanical

(Under each of these I’ve listed some examples of the different brands of Gin that fall under these subcategories.)

Bols Genever      Ransom             Tanqueray                      Nolet

                            Old Tom            Beefeaters                      Citadelle

                                                      Gordon’s

                                                      Bombay Sapphire

Characterized as -
Malty                   Sweet                Dry (not sweet)             Floral

   Not included are Plymouth Gin and Navy Strength, Sloe Gin.

** Proof. In the United Kingdom and elsewhere you’ll find your favorite Gin will be a higher proof than that sold in the USA.

   The Marine Room at High Tide

Cocktail

Gimlet
2 ounces Nolet Gin
.75 oz. fresh lime juice
.75 oz. crafted simple syrup (1.5)
Garnish - twist of lime

Appetizer - Campari tomatoes lightly salted, or oregano
Tunes - “That Old Black Magic”

Constantine

Photo The Marine Room website