Tag Archives: alcohol

Holy Smokes!

The Cowboy Killer_MG_5673

  • Griffs Cowboy Whisky
  • Miracle Mile Chocolate Bitters
  • House made tobacco syrup

Garnish: Hickory Smoke and Orange Peel

Glassware: Small Mason Jar

I recently tried one of the most popular concoctions at The Wallace in Culver City, and it was so intriguing I felt the need to do a little post on it. If you live in close proximity (i.e. Anywhere in Los Angeles!) I highly recommend making the journey to the restaurant itself to have it made by its creator, Director of Beverages: Greg Bryson.

For my regular readers you will notice the format of this article is similar to past ‘Drink of the week’ posts, however I’m not including the amounts of ingredients in this one, mainly because the chances of anyone wanting to make this at home is very unlikely and also because the tobacco syrup took a long time for Greg to perfect (a few seconds too long steeping the tobacco makes it undrinkable apparently). There is also nicotine in the drink (not dangerous levels) but I would rather leave this one to the professionals and have you try the drink at it’s place of origin instead. :)Smoking The Cowboy Killer

There are a number of fantastic drinks on the current menu that Mr. Bryson has created, and although he says he usually tries to steer away from making any kind of drink that could be deemed “gimmicky”, this is certainly one of his show stoppers. Greg did point out that although the visual effect is great, the smoke is actually an important part of the drink itself. It creates an aroma that fills your senses when you take a sip and changes the flavors of the drink. “It isn’t JUST for show, there is a very definite reason for it’s addition.”

Reason or no reason, in my opinion the drink just looks seriously cool!

This Cocktail (and it really is a Cocktail in the fundamental definition of the word- Strong, Sweet & Aromatic) is sort of a smoky twist on an Old Fashioned. So many “twists” of classics keep popping up, but this is certainly a more unusual approach.  Greg smokes each drink in front of the bar guests using hickory wood chips in a Polyscience smoke gun and almost every patron at the bar pops their head up to watch the process when one is ordered.

The little mason jar (used as the glassware) quickly fills with a plume of smoke and is presented to the guest with the lid on. You can see the vapor swirling around in the jar so when they remove the lid a cloud of creamy white fog swirls up and it is at this point he suggests taking your first sip. The drink does contain tobacco, however it isn’t cigarettes you smell as the lid lifts…it’s more like a camp fire.

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The Cowboy Killer has a nice slight sweetness to it and the Griffs Cowboy Whisky compliments all the other elements in the drink perfectly. It isn’t too big for the non-whisky drinker to enjoy, and those who love any kind of smoky style drink (eg. Laphroaig or Mescal drinkers) will love this creation.

All in all, this drink isn’t only interesting to look at, but really great to sip on too. Stop in at The Wallace between Tuesday and Saturday to see Greg in person, but either way no matter when you choose to go in, I highly recommend you make a point of trying this wonderful tipple.

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Repeal Day Drink

Cameron’s KickCameronsKick

  • 1 oz Blended Scotch
  • 1 oz Irish Whiskey
  • 3/4 oz Fresh squeezed lemon juice
  • 3/4 oz Orgeat

Garnish: Lemon peel

Shake and strain in to a chilled cocktail glass.

(The image chosen shows this drink in a coupe, however the cocktail glass became particularly popular in the 30’s and is probably a more appropriate glass for this drink.)

Repeal Day

December 5th is known in the US as ‘Repeal Day’ and is a huge day for celebration (for those who enjoy a good drink anyway!)

Most people around the World know or have heard of Prohibition in the United States.  It was a national ban on the sale, manufacture, and transportation of alcohol, in place from 1920 to 1933. The 18th Amendment to the Constitution and the Volstead Act were what set down the rules for enforcing the ban during this time, and defined the types of alcoholic beverages that were prohibited. Prohibition ended with the approval of the 21st Amendment, which repealed the 18th Amendment, on December 5, 1933…hence the name Repeal day!!!

nolips

The original thought process of banning alcohol was so that crime would go down and people would live a more ‘Christian life’, it was pushed mainly by the women at the time who felt that their men became ‘devils’ when they drank.  Banning alcohol altogether of course, did the exact opposite of what they had hoped for.  The thirteen years of Prohibition were a dark time for the United States, and led to the rise of highly organized crime, viscious mafia gangs and turf wars.

The cocktail community in particular likes to celebrate Repeal Day because December 5th marks a return of skills that might have been lost had Prohibition continued, like craft fermentation and distillation.  It also helped to legitimize the American bartender once again as a contributor to society and social customs.  Before Prohibition the term ‘Bartender’ was not frowned upon or seen as a ‘job on the side until you pick a career’, it was a career in itself and one that was respected as part of the culinary arts.

I chose this drink because I felt that  a Scotch drink  from the 1930’s seemed the most appropriate.  Scotch (in particular Dewar’s Scotch) was the first legal whisky to arrive in the States and hit New York’s South Street Seaport docks the moment the law was put into action. Joseph Kennedy, Sr. (JFK’s father) happened to be the US agent for the brand and for a company named Somerset Importers. Somerset owned the exclusive rights to import Dewar’s Scotch and Gordon’s Gin, and right before Repeal Day they stocked up. Once Prohibition was over, they sold the premium liquors for a huge profit!

The Cameron’s Kick is delicious!  The two types of whiskey compliment each other rather than compete and with the lemon juice and orgeat it kind of tastes like a whisky sour mixed with a marzipan flavor.  Orgeat is an almond syrup scented with orange blossoms and I think tastes like liquid marzipan!  The drink itself is refreshing though and very tasty.  I should mention that the orgeat you buy in stores tends to be way sweeter than ones made at home or in bars, if you don’t want to make your own (which I admit is a time consuming process) then use just 1/2oz of the store brand orgeat to keep the sweetness down.

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There are a couple of exciting events going on in Los Angeles on Wednesday, many bars offering drinks at repeal day prices too.  Sassafras,  Thirsty CrowBigfoot Lodge,  and Oldfield’s Liquor Room are selling some cocktails for 50 cents, yep you heard me, 50 cents!!! So be sure to check them out.

Anyway, enough of the history lesson…get drinking this week and be glad we don’t live in 1920s America!!!

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Drink of the Week

 Piña Colada

  • 2 oz White Rum
  • 1 oz Coconut Cream
  • 1 oz Heavy Cream
  • 6 oz Pineapple Juice

Garnish: Pineapple Wedge

Blend ingredients in a blender or shake with crushed ice, until smooth. Pour into a chilled glass.

Tip: Using soy or almond milk as a substitute for the heavy cream is also an option, it will have a slightly different taste to the original but will mean those with lactose issues can still enjoy it.

Since i’m on a roll with putting up ‘favorite drinks for family members,’ it seems appropriate to put up my Mums drink of choice too, seeing as today is her birthday!

The piña colada is a sweet, rum-based drink made with coconut cream, and pineapple juice and can be served blended (I love) or shaken with ice.  The name itself is Spanish and means “Strained Pineapple” (piña=pineapple and colada= strained)

I personally love this drink, it makes me think of Tiki nights, palm trees, white sandy beaches and hammocks. It is sweet, tropical and creamy.  It is the official beverage of Puerto Rico and has been since 1978, it also (apparently) has more calories than a Big Mac! Sorry mum, deliciousness comes at a price. 😦

First off, there are many recipes for the piña colada with varying proportions and ratios, some do and do not include heavy cream for example.  From what I have been able to find out, the piña colada was created at the Caribe Hilton’s Beachcomber Bar in San Juan, Puerto Rico by Ramón “Monchito” Marrero on August 16, 1954.  The date is so specific because this is the first time the drink was officially sold there with this name.

According to Monchito, the Hilton management had expressly requested him (as Head barman at the time) to come up with a new signature drink that would delight their celebrity clientele. He supposedly took the task very seriously and spent the next three months blending, shaking and experimenting, until he finally produced the first piña colada.  The above recipe is the original version he created for the Beachcomber Bar.

According to Frommers destination guide:

When actress Joan Crawford tasted the piña colada…she claimed it was “better than slapping Bette Davis in the face.”

I have to say i’m not sure how accurate that quote is, but if it is what Joan said, I think it’s pretty great!

Anyway, when you’re next on vacation somewhere sunny I highly suggest you order yourself this delicious cocktail and if like my mum you’re stuck somewhere grey (like England) why not make yourself a pina colada to brighten up the day!

Happy Birthday Mum!!! xxx

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Drink of the Week

The Singapore Sling

  • 1 oz. London dry gin
  • 1 oz. Bols Cherry brandy or Cherry Heering
  • 1 oz. Bénédictine
  • 1 oz. fresh lime juice
  • 2 oz. soda water
  • 1 dash Angostura bitters

Combine all ingredients except soda water and bitters and shake in ice.  Strain in an ice-filled collins glass and top with soda water. Dash with Angostura bitters.

Today is my Dads birthday, so I thought it would be a fun idea to put up a drink in his honor. 🙂

This is a drink that has specific memories to me from my childhood. I used to go with my family to Australia almost every year and on a number of occasions we would stop over in Singapore for a few days. I can remember my dad was always excited when he arrived, he would get unpacked then announce to the family “I’m heading down to the bar for the first Singapore sling of the trip.”  As we were fortunate enough to stay at the gorgeous Raffles Hotel on many occasions, it is easy to understand why this was his recurring drink of choice.

When I first decided to write about the Singapore Sling, I hadn’t quite appreciated how much confusion revolved around its recipe. The drink itself is fairly well documented and most would agreed that the first recipe was created by Ngiam Tong Boon at the Long Bar in Raffles Hotel, Singapore, between 1900 and 1915.

However, there is suggestion that the drink may have existed already under the name ‘Straits Sling’ before Tong Boon brought it over to Raffles.  The original recipe has always been disputed, because there are numerous variations in existence that call for different ratios and ingredients.  The above recipe is from research by David Wondrich on the Sling, but if you were to go to Raffles 20 years ago you would receive another version most likely changed sometime in the 1970s by Ngiam Tong Boon’s nephew.

According to Wondrich, new data in the form of a searchable archive of Singapore newspapers shows the earliest reference to a sling is from 1897, nearly 20 years before the Raffles Hotel supposedly created it.  Today, many of the “Singapore Slings” served at Raffles Hotel have been pre-mixed and made using an automatic dispenser that combines alcohol and pineapple juice at pre-set volumes. They are then blended instead of shaken and include pineapple juice to make them more appealing to the ‘American tourists’ in a Tiki style drink.

I always remember seeing a ‘Recipe Card’ in the lobby of Raffles hotel that I believed to be the original recipe, however my research has shown that The Raffles Hotel management has always admitted that the original recipe card was in fact lost at some point during the 20th century.  The recipe in the photo above is variation 26!

With or without pineapple juice, with Cherry Heering or with Dry Cherry Brandy instead, this drink has a lot of history, is refreshing, flavorful and ideal for hot sticky summers in Singapore.

For me the appeal is its sentimental value because of the fond memories I have of my father sitting in the lobby of Raffles enjoying his pink drink.  If I ever return to Singapore in the future i’m sure I will make a point of stopping in at Raffles to order one for myself, if only to keep up the tradition.

Happy Birthday Dad!

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Rookie moves to avoid at Tales!

In 2011 my boyfriend FutureGreg and I went to Tales of the Cocktail (TOTC) in New Orleans, Louisiana. We had heard about it, read about it and finally decided to see it for ourselves.

This has to be the best cocktail convention in the World.  Thousands of the most influential and talented members of the cocktail community from all across the globe meet in the sticky heat of New Orleans and spend 5 days experiencing Tastings, Seminars, Parties and Competitions.

Having never been before we really didn’t know what to expect, so we jumped in head first.  By the time we came up for air it was Sunday and we were leaving in a taxi to the airport, looking at a sign (below) and wondering ‘What the hell just happened?!’

Tales happened.

Our good friend Giovanni Martinez arrived a day after we did, took one look at my drunk boyfriend and said: “Oh my God, you guys are screwed.”

I proceeded to ask him “Why?”, to which he explained how getting drunk that early was a “Rookie move we would regret”

And so began my list of things to avoid.  This year is the 10 year anniversary of TOTC and there will be even more people heading out to Louisiana and many more newbies.  Here is the best I can think of to prepare for the trip. I suggest you heed my warning if you want to enjoy your time…

(All the photos in this post were taken from our trip to Tales of the Cocktail 2011)

Rookie move: Drink everything you see

Solution: Never finish the drink your holding!

This is a big one, you’re going to be tasting some of the best spirits and cocktail/mixed drinks in the World. If you finished every drink offered, you would die.  I’m serious.

The number of full glasses I had to put down was so upsetting but a friend reminded me that I was supposed to be tasting the drinks also, so think of it as similar to a wine tasting. Obviously you can drink some of your favorites, but pace yourself.   On our first visit we were wasted by 2pm on day one and struggled to get through the week…this year we know better.

Rookie Move: Play all day, Dance all night

Solution: Get some sleep, if only for an hour.

The events on offer are immense and run from 9am to 2am daily with a variety of after parties, after after parties and 5am meet ups at Absinthe house! You will often find yourself thinking ‘When the hell can I go to bed?!’ However take in to account that a lot of the events (especially tastings and seminars) are repeated throughout the week.  Listen to your body, when you feel you need to crash, do it.

Rookie Move: Who needs water, give me Gin.

Solution: Drink NON-Alcoholic drinks too

It is hot as hell in New Orleans during July so make sure you have a bottle of water or pedialyte close by to keep you refreshed. Coconut water was the beverage of choice last year.

All the alcohol will dehydrate you, add that to the sticky heat and it creates a pretty dangerous environment for your body if you don’t take it seriously. Trust me, you’ll thank me later!

Rookie Move: “It’s weird how i’m not hungry”

Solution: For Gods sake, eat something!

I don’t remember much of Tales 2011, and even less about the food.  Some events will have snacks to nibble on but these aren’t exactly a meal so don’t rely on them alone.  There are some great restaurants and places to grab a Po-boy or grits in New Orleans so make an effort to head there.

The beignets at Cafe Du Monde are a definite must. We ate them daily! People always say ‘Don’t drink on an empty stomach’ so as you’ll be constantly drinking it makes sense that you should make time to go eat something decent.

Rookie Move: 3am and your missing. Again.

Before we lost Dane…                                After we found him…

   

Solution: Charge your phone & Keep it close

I can’t tell you how many times we lost people who stumbled off, particularly our friend Dane (pictured above).  You may not be back in your hotel room very often, but try if you can to charge your phone between outings.  Yes the French Quarter is pretty safe, but this is still a big city and has big city dangers.

You will meet lots of new people, exchange plenty of business cards but it’s always safe to be able to contact your friends (or the police!) so keep your phone charged and easily accessible. Having a means of contact will also mean you can find out about the next secret party location…there are several!

Rookie Move: Do something crazy!

Solution: What happens in Tales… Goes on Facebook!

This isn’t Vegas, there are no ‘codes of conduct’ or rules of what can and cannot be written about.  If you talk to a blogger/journalist be sure to say the words ‘Off the record’ when divulging company secrets!

If I learnt anything about last year it’s that the photos taken (however terrible) end up on all the public forums. Bloggers, friends and work colleagues will happily tweet about your projectile vomit episode or instagram a snap of you with way too little clothing on, so be prepared for that to happen.

And if you’re the person taking the photos, try not to put the worst ones up…some of these men have wives back home!!! In all seriousness think before you do something you might regret and if you’re too drunk to think? Well, screw it. Don’t be mad at the person who found your behavior funny enough to post.

Tales 2012 runs from 24th July to 29th July this year. FutureGreg and I will be there again, hopefully no longer making these classic rookie moves.

Just so you know, this year there are many great Los Angeles bars, bartenders and writers up for nomination. The LA bars nominated are Harvard & Stone, La Descarga, The Varnish and Spare Room. It’s a really great time to represent LA and I wish everyone the best of luck in their category.  For those of you coming with us, see you in NOLA!

For more information on seminars, tickets etc head to their website www.TalesoftheCocktail.com.  I will be blogging and tweeting throughout the week so be sure to follow me on twitter @TheFussyOne1, on Instagram TheFussyOne and my boyfriend too @FutureGreg

See you in New Orleans…

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My words in ink.

I just wanted to share a little news with all my wonderful Fussy One followers…

I am happy to announce that a piece of my writing can be found in print this month.  No I’m not talking about my mum printing a page from this website and pinning it to her board in the kitchen, (although I don’t doubt this to also be true) I am in fact talking about my contribution to the May 2012 issue of Tasting Panel Magazine.

The  Tasting Panel Magazine is the industry leader in Bar and Liquor news.  It goes out to bars and restaurants all across the country with current information on the latest alcohol related products, trends, and industry events. I have been a subscriber for a while which makes it even more special to see my name this month on the contributors list.

There are many writers out there who would love to have a piece of their work published in a magazine and I have to say I am genuinely thrilled to have been given this wonderful opportunity.

The article  published is about the latest addition to the Malibu Rum Portfolio; a Tequila and Coconut rum blend named Malibu Red.   The magazine is a great read so if you want to order a copy for yourself head to their website here. You can also check out the online version of this months issue by clicking this link. You will find my article on page 58.

I am obviously not an official spokesperson for the magazine, but I wanted to tell you all about this accomplishment for two reasons.

Firstly, I wanted to show some appreciation to those who helped with this latest development in my writing career.  To Erica for her great photography and support, to my very sweet managers at the restaurant where I work for putting a copy of my article up on the achievements board (even though I didn’t mention I was in it, they just spotted my name!) as well as a big thank you to the senior editor Rachel for giving me a chance. I look forward to working with her and The Tasting Panel team again very soon.

The other reason I felt the need to share this news is because I want to tell all the bloggers who follow me (I appreciate every one of you) that hard work and perseverance always pays off.  For those of you who don’t know, blogging is a blessing and a curse.  It takes up a lot of time, you don’t get paid (unless you get advertising or go viral), and it is very unlikely your little space on the web will end up in to a major motion picture like ‘Julie and Julia’…although one can dream!

I know many of us bloggers seek some sort of validation in what we do and often find it in new followers, comments, likes, clicks and re-blogs… and Oh to be freshly pressed! I know that I look forward to seeing my stats as much as the next blogger, but I genuinely write because I enjoy it which I think is the most important thing. I have done since I started writing journals at 10 years old.  I see my blog merely as an extension of that process because, as you all know, I write about places i’ve been and events i’ve enjoyed in a chatty informal style.

I have discovered a passion for writing over the past few months that I had forgotten about, and something I felt was merely a hobby (my blog) has now become a very significant part of my life.  It’s always great to do something you love and even better when you can possibly make an income/career out of it.  My website has brought me nothing but fun and interesting new avenues. I look forward to all the opportunities just around the corner and thank all of you, my Fussy One Readers, for your continued support.

Keep reading and enjoying!

love,

The Fussy One 🙂

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