Εύρηκα. Eureka. Truly clear ice cubes!

Ice v. 1.3

I'm getting ready to move. I've had an offer to house-sit in a very fashionable district of Paris.   Oui, les Marais. So I needed to get this posted on the blog to make up for the lapse of time while I've been trying to figure out how to get a job housesitting.

You wouldn't believe what you have to go through when you move. Particularly you know Europe and the rest of the world does not have the “humongous" homes that we have. So, you're downsizing your home. As well as trying to figure out what you can take or ship on the plane versus the boat.

But I depart from my main intent.

Eureka. Εύρηκα. 

As Socrates, or some older Greek said - I have found it. I have found the answer to my crystal clear large block ice cubes.  And it is fantastic easy to do. And it comes out beautiful. Sometimes when I don't need the large cube, I just cut it in half. I can't talk enough about it. The product is called  “TRUECUBES"  and here's a picture of the box.

Just so happens. That goes hand-in-hand with my new endeavor that is, hold on to your panties, non-alcoholic cocktail beverages. There's quite a few out there. Increasingly growing.

The one that I am most in sync with is a distilled "beverage” from Great Britain. There are three distinct different versions from the company called Seedlip. 

The one I find most comparable to gin is Grove 42 which apparently attempts to simulate gin on the herbal side. So I have used it in my Negroni and it's quite satisfactory. Sometimes  I must  to add a little bit, maybe a tablespoon a little bit more, the real liquor to balance the lightness of the non-alcoholic version.

The second one that I've been using lately is Seedlip’s Spice. I believe it is more attuned to a whiskey. So, I've used it as a base for some whiskey cocktails that I might, make for the princess that I live with. I've had success with making a Boulevardiers Cocktail, and it is satisfactory. Yes, I know Italian vermouth is alcoholic and so the Campari. 

Dr. Craig called me the other day from Portugal. He was sharing with me his exploration of Boulevardiers in Portugal. Most recently he was able to talk the Portuguese bartenders into the hotel's bars Boulevardier cocktail. He seemed to be with it. Or else he was really enjoying the effects of the Boulevardier. As you may recall. I think I have written about the Boulevadier before. It is simply a Negroni whiskey substitutes for gin.  So it's equal parts, whiskey, Campari, and Italian vermouth (sweet vermouth) and of course the obligatory slice of orange peel. Quite nice,  quite nice.

Ciao Bambino, salut. 

Cocktail

Boulevardier: 

Equal parts Campari, Italian vermouth, & rye whiskey. Garnish with an orange slice. 

Apéritif: Prosciutto on slice of tomatoe.

Music:  I like Sinatra, Frank. Fly Me To The Moon. 

a bientot

Constantine

Exploring the Little-Known Liquors Around the World

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! 

 

NONA. The New Craze - Non Alcoholic. Say What!!

I found myself seated across from a Railroad Magnate, conversing about the railroad industry. Such esoteric concepts, such as “Y loops”, the significance of grades and managing overheating and other complexities on rail cars.

I was having a Kilkenny beer  - that's right, first tried it in Kilkenny Ireland. Very nice. Very nice. I believe Tony was drinking an Amstel . We continued our conversations about that which led to the new concept that everybody seems to be latching onto now. Hold onto your pants – zero alcohol cocktails. I recently learned  of zero alcohol wine. And how about Seedlip's zero alcohol, distilled liquors?

One of the three Seedlips products. 
Garden 108

January has for some number of years now been  regaled as a month to kind of “dry out” a little bit. I've always kind of ignored it. But circumstances have changed, which is causing me to reconsider this significant finding. One that has gotten the attention of a lot of people beyond myself. And it's a healthy attribute as well. Moderation is always a good thing, most of the time.

 

Much to my surprise - as I was doing some research on the Banff Fairmont hotel in Canada - when lo and behold I'm checking out the bar and what do they have a whole list of non-alcoholic cocktails that they make.  Quite exotic too.

 

Here is a sampler of the Banff’s Ramsay Bar cocktails – 

 

 ZERO PROOF COCKTAILS

HEDGE FUND

Seedlip Grove + blackberry syrup + pineapple + egg whites + lemon juice

Silky, tart hedgerow berries play nicely with the zesty citrus and ginger flavors of . Grove 42 in this zero proof blackberry sour.

 

BLANKET FEVER

Seedlip Spice + house cold brew + maple syrup + ginger beer

Lumberjacks love maple syrup and strong coffee. In Lumberjack Lingo “Blanket Fever” is what happens the morning after a big night. So have this, it’ll help!

 

MONKEY GONE TO HEAVEN

coconut milk + housemade pineapple cordial + blueberry puree + orange juice + lime juice.

What to drink when you want a tropical getaway, but all borders are closed. Slightly sweet and creamy, all the familiar tropical flavors come together to give you a luau in a glass.

 

              Source – Fairmont Ramsay Bar at the Banff Hotel

Haven't been a frequent traveler of late. Traveling with Accor’s (that's right, the French chain located on île d’  Paris) I took it seriously when I saw that they had this majestic list of cocktails.

 

I've been exploring, mocktails for sometime, as when we were entertaining before the pandemic, there were some guest, for a variety of reasons chose not to have an alcoholic beverage, so I try to accommodate.

 

My Chicago associate Virang put me onto a new book from that fancy Chicago restaurant Alinéa. The book’s title! “Z”, pronounced zero. Yes, it is a compilation of recipes on how to make an non-alcoholic beverage using herbs, bitters, etc. It is not necessarily a cocktail recipe book. But quite fun.  To date I have only explored the opportunity to make my simple syrup using their recipe. 

 

And as I mentioned the circumstances, such as they are causing myself and the girlfriend, to kind of reduce our beverages of choice, I have looked into more different types of beverages, ranging from sparkling Chardonnay, grape nonalcoholic, red and white nonalcoholic wines, and of course, the non-alcoholic liquors. There, to my surprise were much more variety then I would've imagined.

 

I will have to say I need to do more research on this and I would like to find some more solid sources for ratings of these liquors.  It's a little difficult trying to accommodate one's taste to these non-alcoholic beverages. For some reason, there seems to be a slight tanginess, almost what I would characterize as a spiciness about them when drinking not as a part of a mix. There  is a learning curve that one needs to learn to adjust to because a French 75 cocktail made with zero proof gin has a different flavor. Not hard to understand when you realize there is a difference in flavors and it's just a matter of accommodating that change.

 

The more positive thing is it’s  healthier choice to not have but one or less than one cocktail that is non-alcoholic. Or even better to have a non-alcoholic cocktail, and a glass of wine.

 

Distilled

I am neither a chemist, (however I have advisers who are) nor anyone of any serious expertise in this matter, but I will share what I know in this growing field of beverages.

 

One enterprise that stands out is Seedlip, from the United Kingdom. Apparently this is a distilled beverage, non-alcoholic that is intended to be blended with other ingredients to provide, a authentic cocktail experience. I’ve been using Seedlip now for over a year and I’m very pleased with the results particularly – as a Negroni fan -  using it in lieu of gin. And I have reduced the alcohol further by using  Aperol instead of Campari. But don’t get me wrong. I am still a big Campari fan.

 

 Other beverages seem to be, as I explore this issue, an alcoholic beverage, where the alcohol has been removed. Don’t ask me anymore on that. Nevertheless, I’ve been using a couple of the whiskeys and made it successful.

 

Wine and sparkling beverages.

 

I’ve been experiencing , using an Ariel brand of wines both red and white very pleasing. And came across a sparkling wine from Alsace Lorraine that also has been very very pleasing. So clearly there is a lot of work being done and probably more to be done as we see the interest in this field, expanding.

 

So I encourage moderation, as always. And I also encourage that you be on the lookout for opportunities to try out a non-alcoholic cocktail , I think you will find as I am finding that the resources and the opportunities are ever expanding in this field as I have noted. I recently read an article in the Wall Street Journal that talked about non-alcoholic beverages, and the expanding opportunities here. I was much surprised to find the  Accors hotel brand iIncluding in their cocktail menu a rather comprehensive list of non-alcoholic cocktails. So

 

The next time you’re at your favorite “Takeaway store“, Carrefour or Monoprix, seek something out and expand your repertoire by choosing a non-alcoholic beverage  And practicing your cocktail skills.

 

                  And I conclude with my meeting with Giannini.

 We were talking about arborist kind of stuff, Giannini and me, and I asked him, finding out that he’s originally from Italy, Calabrian, and I said, are you a Campari fan? He said no, “I just enjoy having in the morning, a little espresso with a little Stock 84 brandy on the side.

 

 

Salut

Boite

Madhatter

Seedlip Grove 42

Cranberry

Black tea syrup

Lemon  

                   © The Ramsay Bar, Fairmont Accors Banff Hotel

 

Appetizer - Belgium dark chocolate, 78%

 Music –"you turn the tables on me" Stan Getz. 

 

 

 

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