Tag Archives: cocktails

What the #Limepocalypse means to your next cocktail

As someone who knows a bit about how agricultural commodities work and lot about how cocktails work, I’ve been following the recent ascent of lime prices, which has been causing bartenders considerable pain. If you love Margaritas, Daiquiris or or any other drink that depends on lime for its citrusy zing, you may be feeling the squeeze yourself.

What’s going on? In brief, Mexico, which produces 98% of the limes consumed in the U.S, is now seeing a shortage of limes thanks to a perfect storm of poor winter weather, plagues and threats from organized crime. As a result, we’ve seen lime prices spike from an average of $4 a case to an unprecedented $100 (or more) per case. You can read more on the backstory here or watch a video here.

If we were taking about the price of burgers, it would make sense to talk about cattle futures as a hedging mechanism. But lime futures don’t trade on U.S. commodity markets — or anywhere else in the world, that I know about. (Feel free to educate me if you know of a market where they are traded.)

In the meantime, what does the spike in lime prices mean to your next cocktail? It means one or more of the following scenarios:

  • Scarcity. In other words, if bartenders can’t get limes, you might not be able to get some of your favorite drinks for a while. For example, it’s been widely reported that Toby Cecchini has taken his famed Gimlet off the menu at his Long Island bar in Brooklyn (after all, the key ingredient is a housemade lime cordial).
  • Substitution. Your favorite drink might taste a little different for a while, as bartenders make creative substitutions. Some are switching to a mix of lemon and lime juices or grapefruit. Others are turning to acids beyond citrus, such as phosphates and lactarts. I would expect vinegar-based shrubs to follow as well. Upside:  who knows what innovative cocktails this forced creativity may yield?
  • Deflection. Some bars will discreetly “adjust” cocktail menus to showcase drinks that don’t include lime. Negroni, anyone?
  • Inflation. You might have to pay more for your drinks. I’d especially expect to see this happen at places like large Mexican chain restaurants, where taking classics like the Margarita off the menu would cause too much outcry. Downside:  once menu prices move higher, they rarely are adjusted lower when ingredient prices moderate.
  • Degradation. Aka crappier drinks.  Keep an eye out for sour mix, prefab lime cordial and frozen lime juice as substitutions for fresh lime. And that lime wedge garnish on on the side of your glass? Say goodbye to that too, for a while.
  • Finally, some bartenders will simply eat the rising cost. Martin Cate announced last week that his San Francisco tiki bar Treasure Island will NOT make any changes to the menu, and will NOT raise prices. Since tiki/tropical drinks use a lot of limes, this is big deal.

[Shameless plug: if you find this explanation interesting and will be in the NY area on Wednesday, 4/2, I'll be reading from The Secret Financial Life of Food (and talking a bit about the "limepocalypse") at DISH, a food and beverage-themed literary event at Housing Works in Soho.]

 

photo credit: flickr/Troy Tolley

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A Tequila Sunrise for grown-ups

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The first mocktail I ever had was a Virgin Tequila Sunrise:  orange juice with a bit of grenadine poured on top for a dark-to-light effect, but no tequila. Around age 12, we’d order them non-stop at bar and bat mitzvahs, until the harassed bartender would pretend to run out of grenadine. (PS: no, I don’t count the Shirley Temple, which is not a “mock” drink – if anything, it’s the rum-soaked Shirley Temple Black that’s the “mock” version of the original).

Later on in college, the standard Tequila Sunrise was one of the first drinks I learned to order by name. It was fruity and it wasn’t beer, and that was all that mattered at that point in time, well before the craft cocktail movement brought better options even to college dive bars.

And that was probably the last time I sipped a Tequila Sunrise — until about a month ago. While researching this story for The Wall Street Journal about revitalized 1970s cocktails, I found my glass full of minty green Grasshoppers and vanilla-citrus Harvey Wallbangers. And this updated classic, which didn’t make it into the final article, but is worth making at home. It speaks volumes about how much has changed in recent decades:  non-mixto tequila, fresh-squeezed juices, and pomegranate juice or syrups instead of sugary fake grenadine. Finally – it’s a Tequila Sunrise you don’t have to be embarrassed to drink as a grown-up.

Tequila Sunrise

Created by Don Lee for Golden Cadillac

1 ½ ounces Siete Leguas Reposado Tequila

1 ounce Passion Fruit juice

1 ounce Orange Juice

1/2 ounce Pomegranate juice

In a cocktail shaker, combine the tequila, passion fruit and orange juices with ice. Shake vigorously, and strain into a Collins glass over pebbled ice. Gently pour the pomegranate juice over the rounded bowl of a spoon to “float” the juice over the top of the drink. Garnish with a half orange wheel.

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Meet the Grande Dame(s) of New Orleans

In many ways, Ella Brennan is the Forrest Gump of N’awlins:  if something notable in the world of hooch happened, she was there. During Prohibition, she helped her uncle make bathtub gin. Trader Vic squired her around California during tiki’s heyday; she sipped daiquiris at El Floridita in Cuba when Hemingway probably crouched just a few barstools down. And her family built, piece by piece, the bars and restaurants that are now treasured pieces of New Orleans history, from the Absinthe House to Commander’s Palace.

And I got to meet her. Hell, I got to drink with her. 87 years old, and “Miss Ella,” as everyone calls her, still has an Old Fashioned brought to her living room by the staff at Commander’s Palace. I think I want to be her when I grow up.

I wrote about our conversation for Wine Enthusiast, conducted in said living room over said Old Fashioneds. But it’s only part of the story.

The women below also are an important part of the New Orleans arc. On the right, that’s Lally Brennan and (far right) Ti Adelaide Martin, aka “Miss Ella’s” daughter. The two are cousins and co-proprietors of the legendary Commander’s Palace,  Cafe Adelaide and the Swizzle Stick Bar, and cocktail bar SoBou.

And the three women on the left are the “bar chefs” for the Brennan’s empire. (Yes, it’s just a coincidence that a woman helms the beverage operations at each, though it brings a certain neat symmetry to the story, from Miss Ella on down to the next generation of bartenders.)  How is a “bar chef” different from a bartender? Abigail explained it this way: Chef = chief.  “A bartender is about the hospitality aspect,” she said. ” A mixologist is about ingredients and technique. A bar chef is all of that. Like Ginger Rogers, you do it all backwards and in heels.”

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Left to Right: Lu Brow (bar chef, Adelaide’s), Ferrel Dugas (bar chef, Commander’s Palace), Abigail DeGullo (bar chef, SoBou), Lally Brennan, Ti Brennan drink “A toast to Adelaide, our Auntie Mame.”

If you don’t recognize where they’re seated, it’s Adelaide’s Swizzle Stick in the Loews Hotel, named for Adelaide Brennan – big sister to “Miss Ella,” and aunt to Lally and Ti.  The  Swizzle Stick Bar was named for Adelaide’s necklace, Ti explained: “It would dangle in her decollete – a gold swizzle stock would pop out of her necklace and she would lean over and swizzle her Champagne.”

Just as Ella Brennan learned to make cocktails as  a child (Eight years old was old enough to learn, she said. “Before that, you let them put the ice in the glass.”) Adelaide passed that tradition down too, Ti reminisced.

“We learned how to make cocktails at a very early age. Adelaide didn’t wake up too early and was never on time. It was always part of our life.”

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Printed on cocktail napkins at the Swizzle Stick, Adelaide’s personal “vapor remedy.” Ti surmises: “The ‘vapors’ might have been a hangover, or hot flashes.”

After paying my respects at Adelaide’s, we headed over to Commander’s Palace, in NOLA’s grand Garden District, where I enjoyed La Louisienne (equal parts Sazerac rye – natch, Benedictine and sweet vermouth, with a couple of dashes of Herbsaint and Peychaud’s for good measure, two more NOLA products). Although Ferrel wasn’t behind the bar, she had mentioned earlier that she had started out as a hostess at Commander’s Palace, while “a grumpy Italian guy worked behind the bar.” Ti knew immediately who that was:

“Mr. Leroy!” she exclaimed. “He was the head bartender at Commander’s Palace forever. We have a Manhattan riff named after him. With rhubarb. Sweet vs. bitters, and super strong.” She even remembered him growing up:

“It’s the south, and we were little girls. He was Mr. Leroy. She was Miss Ella. To everyone.”

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La Louisienne, as made at Commander’s Palace.

Drink consumed, it was time to head across the courtyard to meet “Miss Ella.” A uniformed server soon followed, bearing Old Fashioneds on a silver tray:  “An Old Fashioned for Miss Ella.”

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Miss Ella, in her New Orleans sitting room with her Old Fashioned.

Most of what we talked about that July evening is encapsulated in the Wine Enthusiast Q&A. But good stuff always gets lost on the cutting room floor, right? For example, Ella’s fond memory of the Absinthe House, which her brother Owen owned. Although their mother was scandalized that anyone would try to start a business in the nasty French Quarter, her brother helped gentrify the area. Ella called it “sophisticated” – Owen would wear a black suit in the winter, a white suit in the summer.

“The Absinthe House,” she said, dreamily. “That’s where you’d go to have an Absinthe Frappe, and Absinthe Suisesse, at least four different absinthe drinks.” (Modern-day tipplers, try to reconcile this with your current beer-sticky experience at the Absinthe House – I dare you.)  She had a job purchasing whiskey for the Absinthe House, although it was done on the down-low. “Women couldn’t work on Bourbon Street yet,” she said.

Dummies,” I heard Ti snarl, sotto voce.

Frankly, I can’t fault her for that sentiment. After all, just look at her legacy now.

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For Burns Night: DIY Bottled Bobby Burns cocktails

Photo credit: Teri Lyn Fisher, for Cocktails for a Crowd

Photo credit: Teri Lyn Fisher, for Cocktails for a Crowd

Pre-batched, bottled cocktails are officially a thing.  Bars across the nation are mixing up batches of cocktails ahead of time.  (I’ve even received a couple of press releases for bars that are offering nothing but – are bartenders obsolete?) You can even buy pre-batched cocktails by the bottle at liquor stores.

Or you can go the DIY route, for a party or to keep in the fridge at home after a long day. Here’s my recipe for making Bobby Burns cocktails by the bottle. Whip up a batch for Burns Night this weekend.

 

Bottled Bobby Burns cocktails

From Cocktails for a Crowd, by Kara Newman

Serves 8

Looking for an excuse to chase away the late-January blahs? Celebrate Burns Night on January 25. This drink—perfect for Scotch lovers—is named for the famed Scottish poet Robert Burns, who wrote “Auld Lang Syne.”

12 ounces (1 1/2 cups)  Scotch
12 ounces (1 1/2 cups)  sweet vermouth (such as Carpano Antica)
5 ounces (1/2 cup plus 2 Tablespoons)  water
2 ounces (1/4 cup) Benedictine
8 lemon twists, for garnish

In a pitcher that holds at least 5 cups, combine the Scotch, vermouth, water, and Bénédictine and stir well. Using a funnel, decant into a 1-liter liquor bottle or two 750-ml liquor bottles. Cap tightly and refrigerate for at least 2 hours, until chilled.

To serve, set out a bowl or wine bucket filled with ice. Shake the bottle to ensure the cocktail is well mixed, then set it in the ice so it stays chilled. Pour into coupe or martini glasses and garnish each glass with a lemon peel.

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Your ultimate New Year’s Eve cocktail: French 75 Punch

photo credit: Teri Lyn Fisher, for Cocktails for a Crowd

Happy New Year!  Here’s why this is the drink for your New Year’s Eve bash:

1. It’s sparkling, and you know you need something bubbly for toasting at midnight.

2. Between the fancy block of ice and simple orange-wheel slices, It looks great in a punch bowl. But it’s easy to put together and difficult to screw up. If all else fails, just pour in more bubbly.

3. As the ice melts over the course of the evening, the punch mellows a bit, but never waters down (thank you, gin), so the party keeps going until Auld Lang Syne.

French 75 Punch

From Cocktails for a Crowd

Serves 8

Total Volume: 7 3/4 cups (without ice)

The French 75 is a classic cocktail usually made with cognac, though gin is sometimes substituted, and that’s the spirit I call for in this recipe. It typically isn’t served as a punch but works quite well in this format. Serve this fresh, fragrant variation at any occasion that calls for toasting.

A simple chunk of ice, such as one frozen in a loaf pan or bowl will suffice, but for a special, decorative touch, consider freezing orange wheels inside the ice.

16 ounces (2 cups)  London dry gin
8 ounces (1 cup) freshly squeezed lemon juice
6 ounces (3/4 cup) simple syrup
1/2 teaspoon orange bitters
32 ounces (4 cups) dry champagne or other sparkling dry white wine, chilled
1 large ice block
8 orange wheels, for garnish

In a punch bowl, combine the gin, lemon juice, simple syrup, and bitters and stir well.

Just before serving, pour in the champagne and stir gently. Add the ice and garnish with the orange wheels.

To serve, ladle into punch glasses.

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10 cocktail and spirits trends for 2014

crystal_ball

It’s that time again…time to gaze into the old crystal ball and predict what we’ll all be drinking in the year ahead.  (I tried this last year as well – how did I do with my 2013 predictions?) So….here’s what might happen in 2014:

1. Fun will make a comeback at the bar. I suspect the goofy fun factor of places like Golden Cadillac (retro 70s) and Butterfly (retro 50s) will start making its way into the mainstream – like the way tiki used to be fun. It’s not a coincidence that cereal is now a hot (if silly) drink ingredient. After years of super-serious mixology, we’re ready for some fun and decadence again.

2. The Nordic food trend will spill over into cocktails. I’m waiting to see smoked hay and sea buckthorn in my glass.

3. The bartender will become obsolete. Okay, I’m exaggerating for effect. But in terms of format, definitely seeing more pre-batched kegged drinks (lookin’ at you, Derek Brown)  and bottled & canned & other “batched” cocktails – even high-end Ready-to-Drink cocktails that are actually worth drinking. And I’m not the only one who sees this trend on the horizon.

4. We’ll fortify our drinks with sherry and other fortified wines (but mostly sherry). Sherry cocktails in particular are ramping quickly. But port, Madeira and others are not far behind.

5. Low abv and even no abv drinks will go mainstream. I totally admit to lobbying for this trend. But I’m hearing more about lower proof drinks, and seeing better and more interesting low-alcohol and no-alcohol drinks on menus. I foresee this going mainstream this year.

6. We’ll find hard cider cocktails in our glasses. Buzz is building. I think I was too early with this one last year.

7. Flavored whiskey will continue to expand at a rapid-fire clip before burning out altogether. And – what the hell – I’m already calling flavored tequila as a trend for 2015.

8. We’ll develop a heated affection for Asia whiskeys:  some of the best products I’ve tasted this year have been whiskeys from Japan and – much to my surprise – Taiwan. Yeah, I’m as surprised as you are.

9. Consumers finally will wake up to coffee cocktails. Some of the craziest, most euphoric, no-holds-barred experiments I’m seeing now all seem to involve coffee-cocktail hybrids in some way. (I’m still thinking about the experimental cold brew coffee made with White Pike Whiskey seen at the Dizzy Fizz Holiday Spirits Bazaar a few weeks back – and that’s just the tip of the highly caffeinated iceberg.) I suspect we’re not quite there yet, since the coffee flavor still seems to dominate the drinks in a clumsy way- but man oh man, we’re getting closer to something wonderful.

10. Vodka will develop character.  Usually, vodka bores me. Most have been distilled and filtered to a very limp death. But lately, I’ve been seeing growth among new and interesting vodkas — no longer “odorless and flavorless.” Some have been single varietal vodkas, others (like Karlsson’s, for example), have introduced new vintages each year, reminding me of whiskey or wine. I predict that we’re about to see variety in vodka explode in coming months.

Okay, folks. Have a happy happy and a very merry. See you back here next year.

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Your ultimate Thanksgiving cocktail: Spiked & Spiced Apple Cider

photo credit: Teri Lyn Fisher

photo credit: Teri Lyn Fisher, for Cocktails for a Crowd

Here’s why I’m calling this recipe “ultimate”:

1. It works with any brown liquor you have on hand: aged rum, whiskey, brandy, in whatever proportions you like.  If you have two bottles of bourbon and brandy, with just a cupful left in each? Use ‘em up.  It’s like Thanksgiving leftovers for your cup.

2. You can make and serve this drink without leaving the kitchen. Face it – all your guests are gathered there anyway, right?

3. It perfumes your home with the scent of autumn- spicy, apple-y and amazing.

4. Since this drink pairs perfectly with apple cider doughnuts, you now have an excuse to buy some. You saw them at the greenmarket and wanted them anyway.

Okay, that’s enough rationalizing. Let’s drink!

“Spiked & Spiced” Apple Cider

From Cocktails for a Crowd
Serves 8
Total volume: 52 ounces, or 6 1/2 cups

At home, ladle this warming drink straight from the stove (everyone’s probably gathered in the kitchen anyway, right?) or into a teapot to serve. Alternatively, consider pouring the cider into a heatproof thermos to keep toes warm at a tailgating party.

2 cinnamon sticks
8 whole allspice berries
32 ounces (4 cups) apple cider
16 ounces (2 cups) brandy (whiskey or aged rum may be substituted)
8 Tablespoons (1/2 cup) honey

8 cinnamon sticks, for garnish

Tie together the spices inside a square of cheesecloth and secure with twine, creating a spice sachet.

In a saucepan, stir together apple cider, brandy and honey. Drop in the spice sachet. Cover and bring to a boil, reduce heat and simmer for five minutes. Remove from heat and stir again. Discard spice sachet.

Ladle into glass mugs or tea cups and garnish each glass with a cinnamon stick.

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Halloween how-to: ice spheres with gummy worms, for creepy cocktails

20131013-175434.jpgIf you’re looking for a different way to serve a favorite dram (or a batched cocktail like a bottled Bobby Burns on the rocks) for Halloween, here’s an option: ice spheres with gummy worms. Here’s how to do it:

You’ll need:

1. An ice sphere mold – or multiple molds, for serving multiple guests. Buy them at Muji or specialty bar supply stores like KegWorks. Plan on making 2 ice spheres per guest, if you can.

2. Distilled water. (makes slightly clearer ice vs tap water)

3. Gummy worms. Alternatives: gummy spiders, eyeballs or other candy or trinkets. Just make sure whatever you’re freezing inside is non-toxic.

Open the mold and press the gummy worms into the mold. Loosely layer a couple of more worms on top of that, leaving enough room for water to expand when it freezes.

Pour water into the mold, close and allow to freeze sold – overnight is best.

When you’re ready to serve, release the spheres from the mold. If necessary, run the sphere briefly under running water to smooth off any rough edges – this will also bring some of the “worms” to the surface, a desirably creepy effect. Place in a glass and pour your favorite cocktail or whiskey.

Of course, you can experiment with other options too: a single worm curled within each pocket of a standard ice cube tray, for example. Or a new friend at Salt & Sundry suggested this idea: fill a rubber glove (the kind that comes without powder inside) with juice and gummy worms. Freeze and peel off the glove. Couldn’t you just imagine that one floating in the center of a punch bowl at your next Halloween party?

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Behind the Book – Cocktails for a Crowd

Photo credit: Teri Lyn Fisher

Photo credit: Teri Lyn Fisher

Note: This is adapted from a guest post I wrote for  Monica Bhide’s A Life of Spice blog.

If you like my new book, Cocktails for a Crowd, you can send Michael Ruhlman a thank you note.

Not that Ruhlman had a hand in writing the book. In fact, we’ve never met.

But in part, the book came about because I was inspired by his “Ratio” app, which posits that every recipe starts with a basic ratio of ingredients – like cookie dough is 1 part sugar, 2 parts fat, and 3 parts flour – and variations take off from there.

Right away, I recognized that the same is true of cocktails. Most of my favorite drinks comprise 2 parts spirit, 1 part sour and 1 part sweet. The classic Margarita is often a 3-2-1 configuration (3 parts tequila, 2 parts Cointreau, 1 part lime juice). Not to mention drinks like the Negroni – a perfect equilateral triangle, made with a ratio of 1-1-1, three ingredients in equal measure (Campari, gin and sweet vermouth), plus a splash of soda on top.

Why was I inspired by the app based on Ruhlman’s Ratio book, instead of the book itself?  Because my initial concept was for a Cocktails for a Crowd app – not a book.

I had just returned from the IACP conference in Austin (yes, that’s two years ago– still about how long it takes to shepherd a book from proposal to print at a traditional publishing house), where I’d attended a seminar on apps.

The idea for Cocktails for a Crowd crystallized during that seminar. Right away, I visualized a tool that would scale drinks from a single cocktail for one up to “cocktails for a crowd,” with the swipe of a finger. It would convert between ounces (which bartenders prefer) to cups (which home cooks prefer). It would even generate a shopping list – since further complicating what I’d come to refer to as “cocktail math,” liquor bottles are sold in 750 milliliter or 1 liter sizes, neither ounces nor cups. Only later did I realize this was a book idea too.

The app idea drove the book idea, even the book’s name. The app was a central feature of my book proposal, and I’m fairly certain it helped sell the project to Chronicle Books.

So as soon as I’d hit the “send” button on the manuscript, my next email was to inquire about the companion app.

“What’s next?” I ventured.

There would be no app, said the disappointing reply, although my publisher agreed that an app would have been a perfect extension of this particular book concept. “The trouble is that no one (publishers or developers) are seeing the sales levels we need to justify the production expense that’s required to make these products great.”

The hard truth is:  people still expect apps to be free, or nearly free. Naturally, publishers are focusing their energies on profitable products – books, not apps.

Today, there still is no “Cocktails for a Crowd” app — and likely will never be, unless I pursue it independently.

Which brings me back to the app-tastic Ruhlman. I turned in my manuscript in January 2012. A few months later, I joyfully noticed that Ruhlman had begun “Friday Cocktail Hour” posts, starting with the classic Martini (8 parts gin to 1 part dry vermouth) and the Old-Fashioned (6 parts bourbon or rye, 1 part sugar, 1 part bitters). He hasn’t yet broken down cocktails into his “Ratio” format, but I say it’s just a matter of time. (If you’re impatient, I’d recommend picking up a copy of DIY Cocktails, which emphasizes the ratio aspect of cocktails.)

Are apps related to cookbooks dead in the water? I’m starting to think so.

Perhaps I should grease the wheels of optimism a bit and send a copy of my new book to Ruhlman. Because I see a “Ratio: Cocktails” book in his future. And possibly an app to go with that, too.

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How much water should you add to a pre-batched cocktail?

Dave Arnold (image courtesy MOFAD)

Dave Arnold (image courtesy MOFAD)

This is a question I grappled with throughout the recipe-testing process for Cocktails for a Crowd.  It might seem like a trifling matter — but you’d be surprised how much it impacts a cocktail. The right amount of water makes a cocktail better — that’s one of the reasons we add ice to drinks.

Although I ultimately landed on adding about 25% to 30% water to simulate the effect of melting ice, as usual, Dave Arnold figured out a more precise way to figure out the right amount of water to add.

And he figured it out years before I did.

If you don’t already know Arnold, he’s the poster boy for better cooking (and drinking) through chemistry. He’s the mastermind behind Booker & Dax, a chemistry lab-turned-cocktail bar. He’s also one of the driving forces behind the Museum of Food and Drink (MOFAD) — an enterprise I’m excited about– and hosts the longtime “Cooking Issues” podcast on Heritage Radio Network.

During a 2010 episode of Cooking Issues, Arnold tackled the topic of how much water to add to a pre-batched cocktail. Not only that, he compared how to handle drinks that are traditionally shaken vs. those that typically are stirred. “It’s hard to pre-batch a shaken cocktail,” he admits. “You really do need to shake it to get the texture right.”

Of course, his mad-scientist approach involves using liquid nitrogen to dilute the drink and still get the properly aerated texture that shaking provides. Most home bartenders, of course, aren’t about to start fiddling with liquid nitro. “If possible, choose a stirred drink to pre-batch,” Arnold concludes.  (I agree — but then again, I might be up for replicating shaken drinks for 20 people, where he would be replicating them for a “crowd” of 200 guests.) Here’s how Arnold determines how much water to add:

Make a single drink, using volume, the way you normally would, with jiggers. Weigh it on an accurate scale. Write the number down, that’s how much drink you’re starting with. Add your ice, stir it, then strain it. Now weigh how much the drink weighs now. That’s the weight of the total cocktail. Subtract the weight of the liquor you used from the total weight of the cocktail, and that’s the amount of water you should add. That’s the way to do it, instead of guessing in your head at 25%. If you just add water at room temp and taste it – When you chill it, the balance will be off.

It may seem tedious, but Arnold notes that you only need to do it once – if you get it right and write the recipe down, you don’t need to re-test it every time. And as Arnold says, “Your pre-batched drinks will thank you for it.

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