Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
> The Alcohol Enthusiast http://thealcoholenthusiast.com Are you an Enthusiast? Mon, 31 Mar 2014 23:52:19 +0000 en-US hourly 1
Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
https://wordpress.org/?v=6.0 Test-run: Arctic Chill muddler http://thealcoholenthusiast.com/2013/12/19/test-run-arctic-chill-muddler/ Fri, 20 Dec 2013 07:02:20 +0000 http://thealcoholenthusiast.com/?p=2551 Artic-Chill-Muddler

Arctic Chill recently sent us their muddler to try out. A small company born by a couple bros (actual brothers), Arctic Chill has set out to manufacture the highest quality bar ware and kitchen products.

So I put their muddler to the test in an actual bar environment, at Grand Cafe. Overall I was not particularly impressed. It’s a little short for my liking. I prefer a 10″ or longer muddler as it allows large hands like mine to fully grip the handle and not bang into the rim of the mixing cup. Also, the toothed design, while appearing to be more effective for mastication, in fact does not mash veggies or herbs as well as a flat-ended muddler. It may be slightly better with citrus fruit, but that’s fairly limited in terms of what one would typically use it for. Lastly, the two-part construction seems like it could present a problem over time. After only a couple days the head on my muddler appears to have been slightly knocked out of place. I worry that it will eventually fall off entirely.

Overall I would not recommend this product over anything but the most basic of muddlers. My preference trends larger and I like a flush end to mash smaller things like herbs and cucumber. That said, if it was a little bigger and a little heavier, it’s not the worst… I know, a glowing review.

Artic-Chill-Muddler-packaging

]]>

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
Cest la vie, Summer http://thealcoholenthusiast.com/2013/09/17/cest-la-vie-summer/ Tue, 17 Sep 2013 16:25:53 +0000 http://thealcoholenthusiast.com/?p=2548 Summer-Selection

Summer is drawing to a close, so I figured now’d be a good time to share my summer menu at Grand Cafe. I wanted to use familiar flavors for the warmer months, with lots of fresh fruit and house-made syrups and cordials. You can find all of the drinks on our recipe page here, but a few of my favorites are as follows.

Bluegrass Sunshine is a variation on the classic whiskey sour using vanilla syrup and sunshine bitters to spice things up a bit. I love how these flavors play together.

Island Dixie uses a gastrique to provide a huge punch of watermelon balanced with Banks 5 Island rum, lime and a little soda. Great for a hot day.

Salinas Smash combines muddled strawberries and basil with a little lemon and vodka. Delightfully fresh and easy to drink, you can’t go wrong.

Ghost of the Lenape is the realization of a pet project of mine; the “white Manhattan.” Silver oat whiskey mixed with Dolin Blanc and Salers Gentaine for a truly unique cocktail that’s delightfully dry and refreshing.

There are a couple more weeks left before October, so come by and try these drinks while they last!

]]>

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
Gin tasting with Kevin Diedrich http://thealcoholenthusiast.com/2013/05/24/gin-tasting-with-kevin-diedrich/ Fri, 24 May 2013 21:09:16 +0000 http://thealcoholenthusiast.com/?p=2525 —Christian

Gin-with-Kevin-Diedrich

One of the perks of working for a large hospitality company is having access to talent across the network. In this case, Kevin Diedrich, the bar manager and lauded bartender of Jasper’s Corner Tap and Kitchen. If you’ve met him, you know that Kevin is the nicest guy in the world and an expert in the field, so I was very excited when I found out he was going to be doing a gin tasting at Grand Cafe. Here is what I learned.

 
There are essentially five styles or classifications of gin:

 
London dry

Characterized by big juniper flavor, these gins are great for drinks that you want to have a strong flavor of gin to cut through your modifiers (think gin & tonic or Negroni). Some of the better known brands are: Tanqueray, Beefeater, Boodles, Gordons and Bombay.

 
Plymouth gin

Plymouth gin is a style only produced by one distillery (Black Friars Distillery) and has been demarcated, meaning no one else can call their product “Plymouth” gin. Much milder than your standard London dry, Plymouth is made using a special water only found in that city.

 
Bols Genever

Another demarcated spirit, Genever gin can only be produced in Holland. Bols uses a blend of corn, wheat and rye for the distillate, a combination know as malt wine.

 
Old Tom gin

Old Tom gin is essentially a slightly sweeter version of London dry. These gins follow pre-prohibition recipes and should be considered when making 19th century cocktails. The largest producer is Hayman’s Distillery and a few other producers have released versions in recent years.

 
Western style

This is an unofficial category that classifies the newer gins produced in recent years. Generally characterized by more botanicals than juniper (setting them apart from London dry), some Western-style brands include Hendrick’s, Aviation and the St. George Distillery suit of gins. These tend to have lighter flavors and can definitely stray from the traditional juniper we associate with gin. Kevin recommends against simply replacing a London dry with a Western-style gin in classic gin cocktails as it may not hold up against the modifiers. Rather you should consider the flavor profile of the specific product and incorporate other ingredients accordingly.

After explaining the basic types of gin we got on to the fun part, the booze! Kevin had brought six brands for us to try and I also had him bust out the Bols at the end just for good measure. Here are the tasting notes:

 
Tanqueray

Lots of juniper and citrus. Tanqueray has a very traditional gin flavor and will definitely hold up against other strong ingredients like citrus or Campari. It can be readily used in all the gin classics like the Negroni and Gimlet and makes a fine Martini.

 
Plymouth

Much softer with less juniper than a London dry. Kevin described it as “a good starter gin” for someone who’s not particularly into the traditional flavor (looking at my co-editor here). What really sets it apart, though, is an interesting viscosity that gives it a smooth, almost oily mouthfeel. Definitely recommended for a nice, light Martini.

 
Aviation

Very much a Western-style gin, Aviation has a whole lot of cardamom on the nose and palate—something to consider when making cocktails. Kevin recommends combining it with vegetable flavors like green pepper. I also suspect it would work well with orange.

 
CapRock

Another Western-style, CapRock is light and floral with hints of apples. A very delicious drink on it’s own, this deserves careful considering when mixing.

 
Beefeater 24

Beefeater 24 is named as such because of a 24-hour steeping process with two kinds of green tea. Flavor-wise you get citrus, particularly grapefruit, and what can best be described as “green notes” from the tea. Fairly light in flavor, it can still hold its own. Kevin recommends mixing with shiso or mint. I’ve used it quite successfully with Lillet and St. Germaine.

 
Bols Genever

Bols actually has an almost whiskey-like nose from the malt wine distillate, something I found very appealing. There is hardly any juniper on the palate and it definitely can be described as having a dry flavor. Bols deserves special consideration in cocktails as well, given it’s departure from classic gin and the similarities to whiskey.

I found the tasting to be extremely informative and want to give big thanks to Kevin for expanding my understanding of the category. I walked away with some great new knowledge and a nice buzz to boot. Now get out there and try some gin!

 

]]>

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
An Enthusiasts guide to DIY bitters: vol. 1, part 2 http://thealcoholenthusiast.com/2013/05/08/an-enthusiasts-guide-to-diy-bitters-vol-1-part-2/ Wed, 08 May 2013 21:00:50 +0000 http://thealcoholenthusiast.com/?p=2520 —Christian

Three weeks passed and it’s time for step three! First I strained the liquid out through cheesecloth. This initial infusion is very strong on the tongue. There are strong overtones of cardamom with definite notes of clove and citrus (ed. note: the Imbibe recipe calls for coriander, but the author was not 100% sober when he put everything together. Some mistakes may have been made). There is also a big punch of bitter: sour/tart from the dandelion root and deep from the gentian. The wormwood appears to provide a smoothness, like tea. The mint is subtle, at best, although there is a slight menthol effect present. Ginger appears to have been omitted (see note above).

StrainBitters

Next I placed the bundle of solids into about 4oz of hot water.

SteepingBitters

After cooling to room temperature, I combined the infused alcohol with the steeped liquid. And here is the final result, stored in a cool, dark place.

ColdDarkPlace

And that’s it for five days. I’m looking forward to trying the finished results!

]]>

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
An Enthusiasts guide to DIY bitters: vol. 1, part 1 http://thealcoholenthusiast.com/2013/04/17/an-enthusiasts-guide-to-making-bitters-vol-1-part-1/ Wed, 17 Apr 2013 17:54:27 +0000 http://thealcoholenthusiast.com/?p=2515 —Christian

I’ve thought about making bitters for a while now. So I was quite excited when the Jan/Feb issue of Imbibe magazine (thanks, Amy & Phil!) included a recipe for grapefruit bitters. I’d already been toying with gentian flavors in the form of Salers Gentaine aperitif and really want to understand the potential of bittering agents better. What better a way than to directly work with them myself?

The fundamentals of bitters are essentially the same. Combine bitter things with herbs, spices and other flavorful components in high-proof alcohol and let them sit for a period of time. These bitter things tend to be the roots of flowers, with the gentian root being perhaps the most recognizable (think of the bitterness in Campari, Angostura and Fernet). Salers is a bottling of just that flavor cut with a little sugar, and will give you the full depth of flavor the root has to offer. The recipe (below) also calls for dandelion root, wormwood and whole coriander—among other things, so I headed over to Rainbow Grocery, the SF goldmine for random stuff in jars, to stock up.

Bitters-ingredients Stuff to make bitters with


Here is the recipe I followed, essentially based on 1/3 of the quantities in Imbibe issue 41:

1 grapefruit
1 small lemon
2 tsp cardamom pods
1 tsp minced ginger
1 tsp dried gentian root
1 tsp dried mint
1 tsp dried wormwood (I’m expecting this, like absinthe, to be *highly* hallucinogenic)
1 tsp whole cloves
1 tsp dried dandelion root
250 ml Everclear (151 proof grain alcohol)

Grapefruit-bitters

And here are the steps I plan to follow:

  1. Peel citrus zest (minimal pith)
  2. Combine ingredients in a sealed glass jar and shake. Let sit in a cool, dark place for three weeks

    Prior to adding the booze, the jar of citrus, herbs and spices gave off the most wonderful aromatic bouquet; soft from the mint, clove and cardamom, tart from the citrus and ginger, and rich with the roots. I can’t wait to see how this evolves into flavor!
  3. Funnel through a double layer of cheesecloth and then gather the ends of the cloth to enclose the solids
  4. Steep cheesecloth full of solids in 8 oz. of hot water until it cools to room temperature
  5. Remove solids and add steeped water to alcohol mixture. Let stand until completely settled (about 5 days)
  6. Strain liquid through another double layer of cheesecloth and then coffee filters until no longer cloudy
  7. Transfer to tincture bottles and enjoy!
  8.  

    Grapefruit-bitters-CUThe mixture in alcohol

    Obviously I’ve only made it through Step 2 so far, but in a couple weeks we’ll be ready for the next phase! Tune back in to see how it goes.

     

    ]]>
    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
    Really old booze. Or: What you find when you help your 94-year-old grandmother empty her liquor cabinet http://thealcoholenthusiast.com/2013/03/09/really-old-booze-or-what-you-find-when-you-help-your-94-year-old-grandmother-empty-her-liquor-cabinet/ Sun, 10 Mar 2013 03:13:33 +0000 http://thealcoholenthusiast.com/?p=2498 —Marissa

    My family has a bit of a morbid streak and likes to way over-prepare for people’s imminent deaths. My grandmother, for instance, is 94 years old and as fabulous as ever. She actually performed better than I did on a stress test at the cardiologist. Sorry, pride, you lose this round. Anyway, ever since she became the last living of six children a couple years ago, she’s been cleaning out her house so that we’ll have less stuff to throw away when she dies. Giving away jewelry, tossing old Christmas decorations—things of that sort. This last time my sister and I went home, we had the lovely task of cracking open the liquor cabinet.

    Now this liquor cabinet probably hadn’t been opened since before I was born. Her husband used to be an alcoholic (a real one, not the enthusiast type), but gave it up some time in the late 70s if my calculations are correct. And my grandma, while she loves herself a glass of White Zinfandel, isn’t really the type to chug hard liquor on her own. There was a lot of dust and weird smells in that cabinet and, sadly, every single bottle—except for the pomegranate grenadine—was open. We took them all out, sniffed them, lost some brain cells and some lung function, and poured them down the drain. If you ever get the chance to take a whiff of 50-year-old rum that’s been chilling in a cabinet unsealed and half-drunk, OMG DON’T DO IT. Seriously.

    I’m a designer, so of course we didn’t throw the bottles away before taking some pictures. Now, let’s all ogle some pretty packaging from liquor bottles of old.

    Trader Vic’s Pomegranate Grenadine Syrup

    Trader Vics grenadine syrup

    OMG NIPPLES! The bottle today does not have nipples. Or a hula girl at all. A bottle dated 1975 has the girl, but in a very tasteful dress. It looks like this one is from some time in the 40s, according to a few sites.

    Also, this is the only one that I actually tasted, since it was still sealed (though I didn’t realize until now that it was from the 40s. Gross). It was tasty and sugary, but not at all pomegranatey. My sister took the second bottle home with her to see if her boyfriend could make a delicious cocktail out of it. I haven’t received any reports on how that went. (Ed. note: Christian is #hellajelly)

    Grand Marnier Liqueur

    Grand Marnier

    Pretty sure the bottles from today look nearly the same, but who doesn’t love a real wax seal?


    Santa Teresa, Gran Reserva Selecto, Ron Anejo

    Santa Teresa

    The Santa Teresa bottles now are nowhere near as fancy. There was a limited edition bottle released in 1996 to commemorate their 200th anniversary that has a similar shape (and costs somewhere upwards of $300). The glass is also detailed, but seems much thinner and less deeply carved. This one definitely wins for coolest bottle in the cabinet.


    Kahlua

    Kahlua

    Yep, that’s just some old Kahlua.


    Courvoisier Very Fine Cognac

    Courvoisier-1

    Courvoisier-2

    I haven’t been able to figure out when this bottle is from, but it’s also pretty darn old. I’m a huge fan of the seal on the top that states that the Cognac was made at the instruction of the Late King George VI. That Lion looks so stoked to be on that crest, doesn’t he? (Ed. note: lion says: “WOW MOM!”)


    Old Mr. Boston Peach Flavored Brandy

    Old Mr Boston-1

    Old Mr Boston-2

    The Old Mr. Boston distillery was founded in 1933 in Boston. Mr. Boston and his fabulous tophat were the mascot up until the mid-80s, when he went on a break from posing for the bottle. This one from the cabinet seems to be from some time in the late-60s, as the company reportedly dropped the “old” from “Old Mr. Boston” in the 70s.

    According to the Old Mr. Boston Deluxe Official Bartender’s Guide from the 1930s:

    “He is a jolly fellow, one of those rare individuals, everlastingly young, a distinct personality and famous throughout the land for his sterling qualities and genuine good fellowship. His friends number in the millions, those who are great and those who are near great, even as you and I. He is jovial and ever ready to accept the difficult role of ‘Life of the Party,’ a sympathetic friend who may be relied upon in any emergency.”

    (From Modern Drunkard)

    I wish more people wore tophats.

    (Ed. note: Josey is jovial and ever ready to accept the difficult role of “Life of the Party”)


    Holland House Grenadine Syrup

    Holland House-1

    Holland House-2

    I don’t know much about this, but I love myself a good crest. Plus, there’s Latin on this one. “Ad inquirendum,” which is supposedly a legal term that commands an inquiry. Why it is on a bottle of grenadine, I have no idea. But I like it.

    ]]>

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
    Drinking at the office: How I added to our arsenal of imbibing http://thealcoholenthusiast.com/2013/03/06/drinking-at-the-office-how-i-added-to-our-arsenal-of-imbibing/ Thu, 07 Mar 2013 02:33:28 +0000 http://thealcoholenthusiast.com/?p=2487 —Otto

    Zacapa tasting group shot

    Cheers to drinking at work!

    After a long hard day at work it’s nice to hit the bar for happy hour. But it’s even nicer, and more relaxing, to have the bar come to you!

    That is the concept behind a new, 2013 initiative that I launched at my work, the San Francisco office of branding and design firm Landor. I call it Sip ‘n Learn™—and I think the name says it all.

    It’s great to drop by the local bar with some co-workers and it’s nice to have occasional internal happy hours, but I wanted to offer a little more: a high-quality cocktail experience presented in a salon format.

    Zacapa tasting crowd

    Don’t get me wrong. I am not trying to do away with the usual drinking options. Company-sponsored happy hours are great. Hey, who am I to turn down free drinks of ANY kind? And nothing beats the local bar for hob nobbin’ after hours with likeminded souls. What I have done here is added to the arsenal of imbibing!

    Zacapa tasting Robert

    Robert, the Zacapa brand ambassador who graciously got everyone drunk taught everyone about the finer points of rum.

    Now at my office you can experience spirits with minimal effort which maximizes your enjoyment. Here’s how: Almost all liquor brands have brand ambassadors. Brand ambassadors are experts on the brands they represent. They know the history, the making-of, the tasting notes, and how to mix it. And it is their job to impart that knowledge to a thirsty public. Normally they travel from bar to bar or to national and international expos and competitions trying to get their brand into your mouth, or a judge’s mouth, but who’s judging? I arranged for an ambassador to join me and my co-workers and impart some knowledge while we emptied a few bottles of his brand.

    Zacapa tasting bottles

    To kick off the program I chose my favorite rum and one of the best rums in the U.S. in its pricepoint: Ron Zacapa. To dispel a common misconception, Ron is not the name of the maker, ron means rum in just about every non-English speaking country, and Zacapa is the name of the town where it is distilled in Guatemala, also known as Zacapa Centenario, aka Zacapa 23 because they blend there some of their 23-year-old rum. The actual age statement is 6-8 years and typically an old rum is 15 years. So to state that you have a 23-year-old rum is pretty impressive, no matter what percentage makes it into each bottle. Zacapa takes great care to age its rum, using a four-barrel aging process that impart a wide variety of flavors.

    Zacapa tasting pouring a drink

    We started off with Zacapa daiquiris, then moved on to history lesson, distilling information, and other anecdotes while we sipped Zacapa 23 from custom branded glassware. The rich vanilla and brown sugar and slight orange and cinnamon swirled over my tongue. The buttery smooth feel and fine finish make Zacapa a rare breed—a sipping rum. All the flavors are derived naturally from pure sugar cane press and the variety of barrels—there are no additives in Zacapa.

    Zacapa tasting cheers

    We ended the evening with an even more exquisite offering—Zacapa XO. This product is distilled, blended, and aged completely separate from Zacapa 23. XO uses three of the same barrels as 23 but a different fourth barrel, a sherry barrel, is used to give the rum a crisper, more refined finish. The blend is from 6 to 25 years and it shows in the complex flavor. Hints of cinnamon, nutmeg, honey, and orange are bolstered by woody and mild smoky notes. The buttery essence allows XO to roll over your tongue as if it is floating in the clouds.

    I could have learned a lot more from Robert that night but I was busy mixing daiquiris for my happy co-workers.

     —

    Otto von Stroheim
    Otto produces the largest Tiki Weekender in America,
    Tiki Oasis. You can always find him at local Bay Area Tiki bars spinning records (Forbidden Island) or just drunken (Smuggler’s Cove). Otto has published three volumes of contemporary art books, Tiki Art Now! Vol. 1-3; has written the forewords for Bottomless Cocktail: The Art of Shag and Leeteg of Tahiti; and founded the award-winning ‘zine Tiki News.

    A version of this post was published on Landor’s blog.

    ]]>

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
    New beginnings http://thealcoholenthusiast.com/2013/01/24/new-beginnings/ Fri, 25 Jan 2013 01:01:38 +0000 http://thealcoholenthusiast.com/?p=2475 —Christian

    My interest in cocktails blossomed my senior year in college. Flush with a little money from a summer job, I dropped probably $600-$700 outfitting my dorm room closet with spirits, modifiers, barware, and glassware of various kinds. And we lived it up for the first couple months of school, while supplies lasted. It was then that I learned how to mix a Manhattan, a proper Martini, and White and Black Russians. I also started to appreciate the nuances of liquor that came from glass bottles with corks vs. plastic ones with removable pour regulators.

    Pabst-baby

    Prior to that my drinking included the usual high school and college nonsense. I acquired a taste for Old Crow and would go on about how each batch was different and it really varied from bottle to bottle. I loved (and still do) Pabst Blue Ribbon, the hipster champion that actually packs a healthy 5% ABV punch. And I’d occasionally experience cocktails in the company of my ex-bartender parents who appreciated the classics. But it was that dorm closet bar that gave me the first twinges of pride about drink. That made me invest in quality and making sure “it was done right.” And from there a love grew.

    We left Portland and moved to Marin in 2007; to San Francisco in 2010. As we all know, SF is one of the great breeding grounds of the mixology movement, and I still remember (albeit hazily) my first excursions to mainstays like Bourbon and Branch, Smuggler’s Cove, 15 Romolo, and the now-defunct Mr. Lew’s Win Win & Sazerac Emporium (ed. note: this location has been renovated into Tradition, an amazing bar in its own right, but the magic of the old Mr. Lew’s will never be forgotten).

    Mr-Lews-Win-Win

    Mr. Lew’s is where I learned what a truly good Sazerac should taste like. Recreating that formula—using the traditional method with two old fashioned glasses—is probably what really set the fire under me. From there I explored other classics like the Negroni, well-balanced Margaritas, the Side Car, Old Fashioned, Mai Tai. As I became more familiar with the basics, I started ordering drinks with ingredients I didn’t recognize to see how they tasted. And I started reading about cocktails, learning techniques and history. And eventually I started experimenting with formulas of my own.

    Throughout all this I’d been happily working in advertising—an industry that does not shy from a good drink—bartending at events and parties when I could. Something about being the person behind the bar, the one giving out the drinks rather than just drinking them, always felt right to me. It was really only a matter of time, but I finally got up the courage (and just enough of the crazy) to quit my job with no real prospects and pursue bartending as a full-time thing rather than just a passion project. The Gods must like me because a scant six weeks later I found myself working behind the stick at Grand Cafe, an established institution with an emphasis on mixology, in the Hotel Monaco. It couldn’t be a better fit for me as someone who wants to explore and share marvelous liquid flavors with the world.

    grand-cafe-bar

    So for now, dear reader, that is where you can find me—with vest and tie—ready to serve up something amazing.


    Pabst baby photo courtesy of don sees the world
    .
    Mr. Lew’s photo courtesy of luckyfish, flickr.
    Grand Cafe photo courtesy of Grand Cafe.

    ]]>

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
    Hide that hangover! http://thealcoholenthusiast.com/2013/01/08/hide-that-hangover/ Wed, 09 Jan 2013 01:43:02 +0000 http://thealcoholenthusiast.com/?p=2468 —Josey & Loosey Goosey (& L.G.’s sister)

    Ladies, while science (pffft…whatever, science) may say we can’t drink as much as men—apparently that sexy extra fat we carry makes our bodies metabolize booze at about half their rate—we as females have a distinct advantage in hiding our hangovers from the world’s judgiest-judgers: makeup.

    Here, from guest Enthusiast Loosey Goosey (ed. note: NOT HER REAL NAME!!!) and your very own Josey (ed. note: me) are some tips to help you take advantage of the cosmetic tools at your disposal.

    (Ed. note: Oh and men can totally wear makeup, too if they want. Something about gender!!! I’m being PC! I’m being PC!!!!)

    hungover josey

    Look how good I am at hiding my wretched hangovers! #notconvincing #reno

    1. First thing’s first: Drink lots of water. Also coconut water. Trust us, your skin will be soooooo much less hideous when it’s (semi) rehydrated. Cause hungover you look like, 30 years older than you actually are (ed. note: no offense).

    2. Chisel off the makeup you passed out in. When I wake up after a night of tying it ON the first thing I do is go over my “so-ya-blacked-out-again-last-night” checklist: 1. Where am I? 2. Who else is passed out in this bed/dumpster/jail cell with me? 3. Do I still have my driver’s license? 4. Did I remember to wash off my makeup? In case you were curious, the answers are *usually* 1. Uhhh…I don’t know 2. I DON’T KNOW, OK!?!?? 3. Why, do you want me to drive you home? Are you sure? Me? Really? (*cue maniacal laughter*) 4. Of course not—you stupid, ugly-faced bitch.

    Luckily, although no help with quandries 1-3, Almay’s (oil free) eye makeup remover pads will get your maserca-smeared (among other things [HAHAHA]) face squeaky clean in no time!

    3. Moisturize. I prefer to use *two kinds* of face lotion at once: Some classic Ponds for serious moisturization and something with an SPF to protect me from the 3 UV rays that manage to penetrate my apartment’s drawn venetian blinds. And chapstick. Lots of chapstick. Because—as L.G. adeptly points out—your lips are probably raw and gross from making out with strangers all night.

    4. Get the bloodshot out of your eyes. Pour approximately one bottle of maximum strength eyedrops into each pleading sclera. Any vessels remaining red after their Visine soak are likely burst and going to stay that way. Congratulations, that means you puked last night.

    Now apply a little silver eyeliner above your lash line on your lower eyelids; it should help you look slightly more awake. As you might have guessed, L.G. learned this tip from a teen magazine in the 90s (she thinks they recommended white eyeliner).

    If your hand is a-shakin’—have a shot of bourbon, you drunk. And consider getting help for your obvious alcohol addiction. Just kidding, we don’t judge. If you’re not steady yet all that means is you should apply mascara only on your upper lashes so it’s less likely to smear and make it look like you’ve been crying—about your alcohol problem. Hahaha…oh, you!

    5. Cover your bags. Seriously, you look like you’ve been selling handy js in the alley behind Taco Bell for like, the past two years. Oh, you have? My bad. L.G. uses pressed powder from Sephora (she prefers one with a yellowish tint). I, Josey, am partial to Mac. L.G.’s sister goes instead for regular ol’ concealer. Pro tip: If you’re using powder, apply it with your finger so it goes on thick enough to mask the damage (but not so thick it makes you look like a Halloween decoration).

    6. Look alive. That nauseous, cold sweat you’ve broken out in makes your face look hella shiny, eiw. Lightly dust more of that pressed powder all over your sweaty, shiny, gross face with a big, fluffy makeup brush. Blush and/or bronzer will brighten you up and add some much-needed life to your disgusting, corpsey appearence.

    7. Optional: Shower. But do it like, first. Before you put all that makeup on. If you wash yourself you’ll smell *less* like the bar floor you woke up on and the cigarettes you are totally for real going to quit smoking today (seriously this time!!!)—if you can manage to stand for more than 5 minutes. And we all know sometimes that just isn’t gonna happen. In lieu of washing your filthy hair, L.G.’s sister recommends dry shampoo, which apparently makes it look less greasy (ed. note: don’t blame me if it doesn’t work, I have never personally tried this product.) As an alternative to showering or dry shampoo, I recommend wearing a hat.

    Have any more hangover-hiding tips to share?

    ]]>

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1
    The Enthusiast goes to Santarchy 2012! http://thealcoholenthusiast.com/2012/12/18/the-enthusiast-goes-to-santarchy-2012/ Tue, 18 Dec 2012 16:45:17 +0000 http://thealcoholenthusiast.com/?p=2447 Facebook page.]]> Christmas time in San Francisco brought with it the epic pub crawl known as Santarchy. People from all around flocked to the city dressed in seasonal attire and got their drink seriously on. Here are but a few of the moments we captured. See even more on our Facebook page.

    Alcohol-Enthusiast-SantaCon-2012-1 The girls warming up at The Boardroom.

    Alcohol-Enthusiast-SantaCon-2012-2 Making our way in the rain, surrounded by Santas.

    Alcohol-Enthusiast-SantaCon-2012-5 Mingling at Gino & Carlo.

    Alcohol-Enthusiast-SantaCon-2012-3 Przem drinking “on the sly.”

    Alcohol-Enthusiast-SantaCon-2012-4Josey poses for me on the pool table at Gino & Carlo.

    Alcohol-Enthusiast-SantaCon-2012-6 Just a few of the Ladies of Santarchy (note the mustachioed photobomber).

    Alcohol-Enthusiast-SantaCon-2012-7 Josey and another Lady get photobombed by this awesome dude (bonus photobomb: mustache man redux!)

    Alcohol-Enthusiast-SantaCon-2012-10 Fellow Enthusiast, Josh, busted in on our photo booth session.

    Alcohol-Enthusiast-SantaCon-2012-8 And the night ended with a bang in Chinatown!

    You can find our full album of photos on the Facebook page here. Hope to see you there next year!

    ]]>

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(443) : runtime-created function on line 1

    Warning: chmod(): No such file or directory in /home/alcoholenthusiast/thealcoholenthusiast.com/wp-includes/plugin.php(449) : runtime-created function on line 1