This month's wine club shipment theme is "Bold Red Wines." With four exceptional bold red wines, we can learn more about things like tannin and under-the-radar varietal wines, like Aglianico! Wine Folly - Learn about wine. Via https://winefolly.com/wine-club/wine-folly-wine-club-001-bold-red-wines/ Via https://vinology1.weebly.com/blog/wine-folly-wine-club-001-bold-red-wines
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Newspapers and magazines featured arresting images from France’s most famous wine regions earlier this month, showing romantic French vineyards filled with burning candles and oil lamps in an effort to protect the young grape buds from the effects of a sudden cold snap. Follow-up stories have often focused on how much of France’s grape harvest will be lost to the freeze, and which great French wines might be affected. But the extreme cold that threatened France’s wine regions at the start of April is less than half the story. In fact, the recent cold snap extended across the European continent, affecting growers a thousand miles or more from Bordeaux and Burgundy. Moreover, drinks businesses beyond wine are being impacted. In Umbria, central Italy, waves of freezing nights in early April chilled the Montefalco wine region to the bone. Filippo Antonelli, president of the local wine cooperative Consorzio Tutela Vini Montefalco, told VinePair that the region’s beloved Montefalco Sagrantino DOCG is unlikely to be affected this year, since Sagrantino is a late-ripening grape. The bad news? The region’s other favorite varieties suffered. The damage is estimated to be between at least 10 and as high as 70 percent, threatening this year’s Montefalco Rosso DOC and Montefalco Grechetto DOC vintages. “The varieties such as Sagrantino and Trebbiano, being later, were less affected than Sangiovese and Grechetto, which are the most affected grapes [here],” Antonelli says. “Consumers can therefore expect price increases, as the harvests will be lower, especially as regards [to] white wines, which often come out in the same year as well.” Other wine regions up and down the Italian peninsula were hit by a heavy frost. In Piedmont, the unseasonal cold damaged up to 40 percent of early ripening grape varieties, the Quotidiano Piemontese newspaper reported, with particular damage in the Nebbiolo-growing areas of northern Piedmont and Barbera vineyards near Asti, Nizza Monferrato, and in the Tiglione Valley. Claudio Biondi, president of the Lambrusco Protection Consortium, told the ANSA news agency that up to 80 percent of the Lambrusco harvest in some areas of Emilia-Romagna might be damaged. Daniele Toniolo, a sommelier who designs and leads tours to Italian wine regions for Europe Sideways, says that the cold wave is a particularly hard bounce for the country’s smallest producers, since their businesses were already suffering because of the pandemic. “Covid-19 restrictions severely affected their economics, since most of them also offer accommodations and cooking classes, truffle-hunting trips and other outdoor activities,” Toniolo says. “They’ll recover, but it is a tough break, especially at this point. They’re really looking forward to welcoming visitors back again.” Other parts of Europe had similar experiences: Grape growers in Belgium, Switzerland, Austria, the Czech Republic, Slovakia, and elsewhere were forced to take measures to protect their plants during the recent freeze. Although the vineyards filled with candles were extremely photogenic, farmers actually used a number of different techniques to protect their crops, including smoke, steam, and even ice, spraying water that, when frozen, protected the delicate buds from even lower air temperatures further below freezing. In Piedmont, the Franco Conterno winery lost about 60 percent of its grape crop, mostly the early ripening Nebbiolo, according to co-owner and winemaker Daniele Conterno. The winery managed to save many of its youngest, recently planted vines, he says, by burying them underground. In Charente, France, vineyards were protected by tall towers that draw warmer air from higher up down to the plants on the ground. Only about 10 percent of the Charente vineyards were ultimately affected by frost on the nights of April 7 and 8. However, those grapes are primarily destined to be made into Cognac, not wine. For the producers in Montefalco, candles, towers, and other heating equipment couldn’t really be used to stave off the frost, Antonelli says, due to the terrain and the scale of the vineyards. Instead, local growers tried to protect the young grape buds through their choice of pruning dates. “In our area it was not possible to resort to particular deterrents [like candles],” Antonelli says. “The only deterrent was the choice of the timing of pruning. Those vineyards that were pruned earlier suffered more from the frost than those that were pruned late.” The frost damage extended far beyond grapes. Half of the stone fruit grown in Piedmont might be gone this year; other areas saw even greater losses. The Mikulov wine region in South Moravia, Czech Republic, has been famous for its wines for centuries, possibly even millennia, and was once said to be the source of most of the wine consumed in nearby Vienna. Among fans of so-called “wild” beers, however, the region is also known as the home of Wild Creatures, a Belgian-style brewery focusing on spontaneous fermentation, often using local fruit. Owner and brewer Jitka Ilčíková says that the recent cold snap was particularly hard on South Moravian apricots, which she normally uses in a Wild Creatures beer called Fly With Me. “This fruit is very sensitive, and when the weather is cold during the blossoming there is no chance for the harvest that year,” she says. “We’ll know more within a week or two. Much of the harvest is gone for sure. But not all of the trees are in blossom at the same time, so hope is still alive.” While this year’s frost made headlines, growers acknowledge that it really isn’t so uncommon of an occurrence. In 2020, for example, Ilčíková lost her entire apricot crop. “Last year was much more catastrophic,” she says. “The pity is that the situation is very similar just one year later.” Other makers have taken a lesson from the late frosts of recent years. Pruning times were changed for the grapes at Antidoot, a cult producer of farmhouse beer, cider, and wine in Kortenaken, Belgium. Owner and brewer Tom Jacobs says he attempted to delay this year’s bud opening, or “budbreak,” after losing fruit due to an unseasonably late frost last year. “This year, we did the pruning of the [grape] vines very late, around half-March. This way the budbreak comes later,” he says. Though Antidoot seems to have saved its grapes, some of its other fruit was lost — including the apricots and peaches that Jacobs had hoped to use in upcoming Antidoot beers. While most regions in Europe seem to be through the worst of the late freeze, the story isn’t over yet: Meteorologists have been predicting another set of cold nights in many areas through the end of April, with the possibility of more frost returning later in the spring. The surprise freeze that damaged his grape crop in 2020, Jacobs notes, actually happened in mid-May. That could mean another set of arresting images to come — and plenty of continuing uncertainty for drinks producers, distributors, retailers, and consumers. After a year like 2020, most of us realize that nothing is ever guaranteed. But higher prices and limited availability both sound like safe bets in 2021. The article Europe’s Late Frost Goes Farther Than France — and Well Beyond Wine appeared first on VinePair. Via https://vinepair.com/articles/late-frost-europe/ Via https://vinology1.weebly.com/blog/europes-late-frost-goes-farther-than-france-and-well-beyond-wine In taking a step up from the below $50 tequilas to the under-$100 price range, the focus narrows but the quality only increases. Where the former selection encapsulates a broad range of styles and expressions, the latter hones in on the many ways in which oak maturation can subtly manipulate the agave distillate. The following releases highlight the numerous approaches to aging tequila. While balance and precision are always the prized end goal, some producers choose to showcase the many gifts oak can bestow on the spirit while others seek to ensure the distinct profile of agave shines brightest. Each individual interpretation succeeds in its own way and offers an elevated drinking experience — worthy of the elevated price point. Here are the 10 best tequilas under $100, tasted and ranked. 10. Avión AñejoThe pale gold hue of this añejo suggests a deft touch during oak maturation and the notion is quickly confirmed after tasting. At no point does the oak influence overpower the base distillate, with pineapple, green mango, and fresh jalapeño flavors joined by rich vanilla and a hint of licorice. Average price: $50. 9. Jose Cuervo Reserva De La Familia ReposadaArriving on the headier, more obviously oak-influenced end of the reposado spectrum, this tequila still exhibits balance and individual character. Its aromas are rich in red berry notes, with a sprinkle of spice at the finish. The oak comes into play on the palate, delivering coconut, cloves, and baking spices, which integrate nicely with the red berry notes that carry through from the nose. This is richer than most reposados but there’s no denying its credentials as a complex sipping spirit. Average price: $84. 8. Casa Noble AñejoDespite its deep amber color, earthy and peppery fresh agave notes lead the aromas on this añejo. Luscious oak emerges on the palate, but mingles well with the now-cooked agave notes. A spectrum of baking spice and toasted woody notes, and a streak of sweet vanilla, make this a great option for Añejo Old Fashioneds. Average price: $56. 7. Tequila Partida Cristalino AñejoAged for 18 months in ex-bourbon barrels, this cristalino añejo arrives with all of the hallmarks of extended maturation but none of the color. When you break through the mist of vanilla and American oak, ripe fruity character emerges. The spicier edges have been smoothed out and the final profile lands in tropical fruit cheesecake territory, topped with a dollop of dulce de leche. This is a decadent tequila and a dessert in a glass. Average price: $57. 6. El Tequileño PlatinumThis blanco tequila rests for a minimum of 14 days in American oak prior to bottling, though the two-week period takes nothing away from its vibrant, fresh character. Expect tropical fruit and briny jalapeño notes, and exhilarating spice. After appreciating its character neat, this bottle begs to be enjoyed as an upscale Margarita or refreshing Ranch Water. Average price: $53. 5. La Gran Señora ReposadoBeyond its golden hue, there’s barely a suggestion that this reposado has spent any significant period in oak. Its aromas capture tropical fruit, bruised herbs, and fiery jalapeño spice. The palate has a lithe texture but serves intense green olive and cooked agave flavors. This is a remarkably polished reposado tequila that’s ideal for cocktail creation. Average price: $54. 4. Código 1530 Rosa BlancoThis rosé tequila is a notable outlier but by no means is it gimmicky. It gains a striking pink color via a one-month resting period in barrels that previously held Napa Valley Cabernet Sauvignon. Delivering all the fresh vibrancy of blanco tequila, the oak finishing adds an extra layer of floral and berry notes. So good are the results that this expression begs the question of why other producers are not experimenting with similar red-wine-kissed releases. Average price: $65. 3. Tequila Ocho ReposadoEpitomizing the finest examples of reposado, this tequila maintains all the integrity of agave and builds on it with subtle oak influence. Its aromas and flavors arrive with intensity, and span a broad spectrum from floral honey and briny bell pepper to luscious agave syrup. The finish reveals the time spent in oak, with vanilla and butterscotch notes creating a luxurious conclusion. Average price: $55. 2. Patrón AñejoThe marriage of wood and agave distillate is seamless in this añejo. The spirit maintains all the character of Patrón Silver while the maturation adds decadent dried fruits and vanilla. This is the ideal option for vegetal or spiced riffs on your favorite whiskey cocktails. But there’s equal pleasure in pouring it over a large rock of ice. Average price: $56. 1. El Tesoro AñejoThe yin to Patrón’s yang, this is one of the lightest añejo tequilas you will ever encounter. Perfumed and attractive throughout, its aromas recall tropical fruit and brined green vegetables. The oak adds body and weight without taking anything from the base distillate, making this better suited for Margaritas than Manhattans. With incredible energy, texture, and spice, this is one of the best tequilas out there. Average price: $56. The article The 10 Best Tequilas Under $100 appeared first on VinePair. Via https://vinepair.com/buy-this-booze/10-best-tequilas-under-100/ Via https://vinology1.weebly.com/blog/the-10-best-tequilas-under-100 With Cinco de Mayo approaching, millions of Americans are starting to think about Margaritas. Meanwhile, tens of millions of Americans never stopped thinking about Margaritas. For those who’ve become too acquainted with the frozen version to remember the cocktail’s core recipe, the classic Margarita remains a simple mix of lime juice, tequila, and triple sec. Of course, at this point, these ingredients serve as more of a jumping off point than a steadfast rule, and plenty of riffs on the Margarita have surfaced. Today, there are wintery versions, spicy versions, and very, very brunch-y versions so the Margarita has really become kind of a “Choose Your Own Adventure” type of cocktail. For many, there’s no easier adventure than simply securing the right margarita mix, but these (easy) cocktails may require a little extra styling before serving. That’s why when we serve Margaritas made with Margarita mix, we use these classic Crystal Margarita Glasses. Made with beautiful lead-free crystal, these glasses can accommodate up to 12 ounces, so even the juiciest Margaritas will fit comfortably. Plus, they are extremely elegant, so nobody will know you took a shortcut when making your pitcher of Margaritas. Each set comes with two glasses, so you’ll be ready to toast to every success — and a miraculously sunny summer day — with your favorite Margarita aficionado. The delicate design remains incredibly sturdy, despite its light and modern silhouette. The wide rim is just the right size for a careful dusting of smoked sea salt or tamarind, so you’ll be able to serve and garnish however you please. Armed with these glasses you’ll be able to always rest assured you made the perfect margarita — even if you had a little help from Trader Joe’s. The article Buying Margarita Mix? You’ll Need These Crystal Margarita Glasses appeared first on VinePair. Via https://vinepair.com/picks/crystal-margarita-glasses-for-margarita-mix/ Via https://vinology1.weebly.com/blog/buying-margarita-mix-youll-need-these-crystal-margarita-glasses As most Margarita drinkers know, the key to perfecting the cocktail is using high-quality tequila and triple sec, and freshly squeezed lime juice. Only, that reality is now slowly shifting as the number of authentic-tasting Margarita mixes continues to expand with each passing Cinco de Mayo celebration. Perfect for batching cocktails for a group or when you simply don’t want to spend time squeezing citrus, there are dozens of decent options now available that allow drinkers to “just add tequila.” Of course, not everything that’s out there will give your local bar a run for its money. So VinePair put them to the test, using each brand’s stated recipe and the same tequila every time to provide consistency. What exactly were we looking for from the ultimate Marg and, by extension, the best pre-made mix? In a word: balance. The ideal Margarita should toe a precise line between sweet and sour, and offer a generous body and full flavor. Perhaps most important of all, the lime in the cocktail needs to taste freshly squeezed and genuine, regardless of whether that flavor comes from fresh juice, concentrate, or natural flavors. Fill those ice trays and stock up on tequila: Here are the 12 best Margarita mixes, tasted and ranked. 12. Owls Brew Wicked MargaritaOwl’s Brew offers a left-field option made using a base of green tea, lime, and habanero. Shaken in a two-parts-mixer-to- one-part-tequila ratio, the resulting drink has a distinctive green tea flavor and enjoyable spice. This is not a classic iteration of the cocktail but the complexity is pleasant. 11. Jose Cuervo Classic Margarita MixFrom one of the world’s best-known tequila brands, this Marg lands on the sweeter end of the spectrum and delivers an unexpected if subtle hint of heat. A dash of acidity provides balance, though doesn’t quite capture the true essence of lime. 10. Ficks All Natural Premium Cocktail Mix MargaritaArriving at 35 calories per 3-ounce serving, this is a decent low-cal option from one of our favorite hard seltzer producers. Its health-conscious credentials mean a certain weight is lost from the cocktail’s body, but a refreshing burst of acidity keeps the experience lively. 9. Hella Cocktail Co. Classic MargaritaWith its attractive and inviting aromas, this mix provided the first instance of a Margarita impressing us before we’d even tasted it. The boldness of its aromas continue on the palate, which is full-bodied and concentrated though slightly saccharine. 8. Agalima Organic Margarita MixThis USDA-certified organic Marg mix delivers depth and full-bodied texture with each sip. The acidity is bright, while the lime flavor tastes fairly authentic. The overall profile skews slightly sweet right at the finish. 7. Tres Agaves Organic Margarita MixAnother option from a tequila producer, this mix serves an incredibly inviting Marg, even if the cocktail’s profile isn’t 100 percent true to its classic form. It exudes juicy citrus character, capturing both oranges and limes. There’s even a hint of vanilla on the finish. 6. Jack Rudy Cocktail Co. Margarita MixJack Rudy Cocktail Co. has all your at-home bar hacks covered, from tonic syrups and olive brine for Dirty Martinis to cocktail cherries for Manhattans. The brand’s Margarita mix is enjoyable and refreshing, and clocks in on the lower end calorie-wise. Once again, this does rob a little weight from its texture, but you’ll hardly notice when gulping them down on a hot summer’s day. 5. Powell & Mahoney Classic MargaritaMade with lime juice, agave, and cane sugar, this mix delivers a fruity, full-flavored Margarita. Its profile will appeal to those who enjoy the cocktail mixed with a healthy dose of sweetness, but it’s not lacking in acidity. 4. Morris Kitchen Citrus Agave Margarita MixerThis “Citrus Agave” mix does a great job of replicating both the orange essence delivered by triple sec and the zing of fresh lime juice. Those citrus notes are bright on both the nose and palate and lend a refreshing pop to the finish. 3. Stirrings Simple MargaritaMade with key lime concentrate and “triple sec flavor,” this mix serves a few extra layers of flavor and nuance compared to many of its competitors. Vibrant acidity drives the drink throughout, and the cane sugar that provides sweetness arrives in just the right dose. 2. Cocktail Crate Homemade MargaritaPreviously impressed by this brand’s Whiskey Sour and Old Fashioned mixers, we were keen to try Cocktail Crate’s Homemade Margarita. It delivers, offering a tart, juicy, and authentic Marg that’s really hard to find any flaws with. It could perhaps enjoy a touch more acidity if we’re splitting hairs, but this mix is better than the vast majority of Margs you’ll receive at a bar. 1. WithCo Agave MargaritaThis Margarita arrives with excellent poise and balance. Agave nectar provides a robust, full-bodied core while the lime flavor is racy, zesty, and tastes wonderfully true to form. WithCo advises equal parts (1 ½ ounces each) mixer and tequila, but we also enjoyed dialing up the booze to 2 ounces. This is an excellent mixer that lives up to its sleek branding. The article The 12 Best Margarita Mixes for 2021 appeared first on VinePair. Via https://vinepair.com/buy-this-booze/best-margarita-mixes-2021/ Via https://vinology1.weebly.com/blog/the-12-best-margarita-mixes-for-2021 With its simple recipe and easy-to-love flavors, the Margarita is a cocktail that imbibers worldwide know and love. A staple at dives, Mexican restaurants, and high-end cocktail bars alike, the Margarita is one of the most versatile and beloved drinks out there. But if you think you know everything about the popular tequila drink, think again. Between its mysteriously murky past and the countless riffs and inventions it has inspired, there’s always something new to learn about the classic cocktail. Read on for 10 things you should know about the Margarita. Among tequila drinks, the Marg reigns supreme.According to Drinks International, the Margarita has ranked as the No. 1 most ordered tequila cocktail in the world since 2015. In 2021, it was the fifth most popular drink worldwide, moving up two spots from the year prior. America drinks a lot of Margaritas.In fact, the Margarita has been the nation’s favorite cocktail for five years running. A study from 2008 even found that, on average, America consumes nearly 185,000 Margaritas per hour. No wonder tequila sales are soaring. Its origins are a mystery.The story of who created the Margarita has a complicated answer. There are more than a few inventive imbibers who claim to have created the popular sipper, including multiple bartenders, restaurateurs, and socialites. While Carlos “Danny” Herrera, owner of Rancho La Gloria restaurant in Tijuana, Mexico, claims to have used the tequila shot as inspiration for the first Margarita in 1939, Margarita Sames, a Texan socialite, claims to have popularized the drink on a trip to Acapulco in 1948. And bartender Danny Negrete is also often credited with creating the Margarita as a wedding gift for his sister. While we may never know who really created the Margarita, many bartenders and historians believe that the drink is unlikely to have been a Mexican invention. It may be named after a flower.While it’s possible that the drink was named after a woman named “Margarita,” the drink may also be named after a popular Prohibition cocktail called the Daisy, since Margarita translates to daisy in Spanish. Plus, the Daisy cocktail is quite similar to the Margarita. The only difference is that it calls for brandy rather than tequila. It’s proof that good things come in threes.A true Margarita requires just three simple ingredients: tequila, lime juice, and triple sec. No added sweetener necessary. It inspired an influential invention.While a classic Margarita is served on the rocks, bartenders have long been blending up their Margs and serving them frozen. But after hearing complaints from his guests about inconsistent frozen cocktails, one restaurant owner got crafty. In 1971, Mariano Martinez tinkered with a soft-serve ice cream machine to create the world’s first frozen Margarita maker. While this machine was revolutionary in its own right, you can also thank Martinez for the frozen Daiquiris, Frosé, and Pinot Freez-io we all know and love today. Fresh limes are non-negotiable.When making fresh Margs at home, you may be tempted to use bottled lime juice to avoid the laborious task of juicing by hand. But pros insist that fresh lime juice is the key to a great Margarita. If you’re worried about getting hand cramps from squeezing all those limes, it may be time to invest in a good citrus juicer. It’s all about ratios.The difference between a good Marg and a great Marg lies in ingredient ratios. Too much lime, and you’ll throw off the whole concoction. Not enough triple sec, and you’ll end up with a drink that’s far too tart. For a foolproof Marg, VinePair recommends using 1 ¾ parts tequila to 1 part lime juice to ¾ part orange liqueur. It’s often reinvented.Imbibers love the Margarita so much, they’ve used the drink as inspiration for countless riffs and variations. From the Tommy’s Margarita, which uses agave rather than triple sec, to the Skinny Margarita, which subs fresh OJ for orange liqueur, there are endless ways to riff on the Marg. While some mixologists add a little (or a lot) of spice, others incorporate avocado into the recipe (trust us). No matter how you mix them, Margs are always delicious. There’s a right and wrong way to salt your Marg’s rim.While you might be used to salting the entire rim of your Marg, bartenders advise salting only a segment of your glass to avoid an overly salty mouthful. Pros also suggest only salting the outside of your glass to avoid salt falling into the drink. (Just please don’t rim with sugar; you’re better than that). The article 10 Things You Should Know About the Margarita appeared first on VinePair. Via https://vinepair.com/articles/ntk-margarita-guide/ Via https://vinology1.weebly.com/blog/10-things-you-should-know-about-the-margarita In this special episode of “End Of Day Drinks,” VinePair’s editorial team is joined by Shannon Mustipher, a NYC-based bartender, author, cocktail consultant, and spirits educator specializing in tiki and rum. Mustipher details her experience in working in the world of spirits and becoming a student of rum, an often overlooked spirit among American consumers. Mustipher also explains how the Caribbean became an influence in the style of her cocktails. Finally, Shannon discusses the future of rum cocktails amid the ongoing pandemic and gives listeners a sneak peak into her future ventures. Listen onlineOr Check out the conversation hereJoanna Sciarrino: Hi, everyone! Welcome to End of Day Drinks. I’m Joanna Sciarrino, executive editor of VinePair. And as always, I’m here with members of the VinePair team. We’ve got Tim McKirdy, Elgin Nelson, and Cat Wolinski. Today, we’re joined by guest Shannon Mustipher, award-winning bartender, spirits educator, cocktail consultant, and author of “Tiki: Modern Tropical Cocktails.” Welcome, Shannon. Thank you for joining us. Shannon Mustipher: It’s great to be here. As always, it is fun to spend some time with the VinePair crew. Thanks for having me. J: Of course. Shannon, among all these other things, you’re also a rum expert, which is pretty awesome. We definitely want to talk about Women Who Tiki and your book and everything else. First, we’d love to hear more about your interest in rum and cane spirits and how you came to be so familiar with the category. Also, you touched on this briefly in a piece for VinePair but how you learned about the history of rum cocktails and their significance in modern-day drinks culture. I think that’s really interesting and something that people probably don’t know a lot about. S: Yeah, I like to say I was drafted into service here as prior to becoming beverage director at Gladys Caribbean. That was in 2015, when I knew next to nothing about the category. For those of you who may be less familiar with the New York bar scene over the last decade or so, at that time, there was next to nothing going on where rum cocktails, tiki or otherwise, were concerned in the influential bar spaces. If you look at Back Bar, maybe there were three or four options. For myself, prior to taking that job, my main interest in spirits and cocktails was more based on American classics, pre-Prohibition era cocktails, gin and whiskey. Up until that point, I think I had three or four rums tops. Bacardi, Smith and Cross, Blackwells, Goslings, maybe. I think that was the extent of it so I didn’t know anything. Looking back, that was actually beneficial. I had no preconceived notion going in as to what the category is going to be like or what I would end up doing with the drinks as a result. I had about 30 days to taste somewhere between 200 and 250 rums to come up with Gladys Caribbean’s opening selection of 50. It’s hazy. That’s why I say 200, 250, because those are some hazy days, but they’re really enlightening and eye-opening. I was pleasantly surprised and shocked by what I discovered as I started to taste through rums from all over the world. Up until that point, the only thing I knew about rum cocktails was that there is a Mojito, a Daiquiri, and I’d never had a really good one up until that point. Then a handful of tiki drinks that I’ve heard of that are pretty ubiquitous, like the Mai Tai or the Zombie, and that was it. I took a deep dive first by reading Jeff “Beachbum” Berry’s books because he just released “Potions of the Caribbean.” It was a really cool primer on the history of rum in the Caribbean and how that led up to the invention of tiki. I like to think of him as a tiki guy, but the book covers quite a bit more than that, and that was super cool. I also read books like “Cuban Cocktails.” Jane Danger was one of the authors of that book. Those are my crash-course guides to learning about rum cocktails when it came to learning more about the role that rum drinks played in the history of American cocktails. A few years into opening the bar when I had a little more time, I started to revisit books like “The Ideal Bartender” by Tom Bullock, the Jerry Thomas “Bartenders Guide,” looking at books like “Punch” and realizing that in colonial America, rum was the spirit of choice. First, because it was the easy thing to get here. This is before corn and wheat became a staple crop, and people weren’t really making a lot of whiskey. It just made more sense to either get rum from the Caribbean as part of trade or to bring up molasses and do distillation here. A fun fact, the favorite spirit or preferred spirit of George Washington was actually Barbadian rum. I learned that the earliest punches were made with rum. Some of the earliest examples of the Mint Julep were based on rum. There were examples of Old Fashioneds that were also based on rum. These started to fall out of favor in the 1850s, and maybe we can unpack that a little bit later, but rum is the basis of American drinking culture. Elgin Nelson: Hi Shannon, I want to talk about the Caribbean. I’m currently in the Bahamas right now. What I’ve noticed is that rum plays a big part in the drinking culture down there. Do you draw any inspiration or share any background in terms of the Caribbean influence on rum? I know you spoke about reading books on why rum is such a big influence in the Caribbean. However, did you use any Caribbean style or influence when you started making cocktails? S: Oh, yeah. It was absolutely essential that I did it because I really wanted the bar at Glady’s — and this is per the owner’s passion and point of view and why he wanted to do this concept in the first place — I wanted to reflect the way I would feel to taste and drink rum in rum drinks as if you were on the island. The menu at a restaurant, the centerpiece of it was wood fire jerk. That covered not only chicken and pork, but seafood. With a really simple set of side dishes. The vibe was just make to feel like a beach shack. I didn’t want to deviate from that where the bar is concerned. I started off with a really simple menu that was based on traditional things that you would find on an island. For instance, the rum punch, we always had one on the menu. It would rotate seasonally, but we needed to have that because that’s authentic to when you spend time in the Caribbean. Likewise, we had a Painkiller that was based on what you would get at the Soggy Dollar Bar. Our Daiquiri that was on the opening menu was based on a historical recipe from El Floridita in Havana that a lot of people had not seen in the U.S. for some time. Having that history there was really important, too. Over time, as the restaurant grew in the neighborhood, I eventually put edgier drinks on the menu. This is Crown Heights, mind you. I didn’t want it to be about my take on rum from the outset. I wanted to be on the authentic experience of rum, which is what we were selling. Then, I let my personality come out a little bit as I got more comfortable with it as well. Case in point: One of the things I learned about rum as I was tasting all the bottles was that there are some rums that you see on islands that you don’t see in the U.S. and vice versa. I try to have this healthy mix of bottles that are very ubiquitous in the Caribbean and maybe you never see in the U.S., and then go easy on bottles that are actually more designed for American consumers and never really show up in the islands. One specific example, Forest Park is a puncheon rum. That’s an overproof white rum from Trinidad. Bartenders don’t use that stuff, but I had guests that totally lit up when they saw it. I wanted to make sure that someone could revisit what it was like growing up there or visiting whatever island they’ve been to. Tim McKirdy: Shannon, can you describe that feeling behind the bar? Because you mentioned before that you were coming into this from a professional place of making the modern American classics as we know them or the cocktail renaissance drinks. Those are really high-quality drinks. But in some respects, maybe the setting is a little darker or people take themselves quite seriously, whereas trying to transport people to the traditional settings where you’d enjoy these cocktails. Did it change the way that you experience service, drinks, and interacting with guests? S: Well, up until that point, I’d worked primarily in fast-casual Brooklyn neighborhood-type spots. For instance, I worked at Saraghina, I worked at Do or Dive. I did stints in other places as well, but I did prefer a more neighborhood feel. For me, I felt that I was disguising elevated cocktails in this casual form because they were served very casually. I needed them to be as good as drinks that you find in the East Village. I was really adamant that we were all using fresh lime juice, which at that time was crazy because Mexican cartels were putting a squeeze in the market, and each lime cost a dollar. The owner was like, “are you crazy?” It was nuts. It was right before we were opening, and I wanted to use fresh lime. I did not want to use pre-packaged juice in these drinks. I refused, because I knew that rum didn’t have a great reputation at the time. In order for that program to be successful, in my eyes, I needed people to experience not only authentic rums, but also the best-quality version of these drinks so that they wouldn’t walk away thinking they had yet another sugary rum drink. We even went so far as to squeeze our juice to order at the bar for each Daiquiri that we made. I wanted to send that message to the guests that their drink is not coming out of a cheater bottle. They could see that this is actual fresh lime juice that we’re squeezing right here in front of you for this Daiquiri that you’re about to get. Cat Wolinski: Speaking to the freshness of citrus being so important to any cocktails that use it, but especially tiki, do you think that tiki drinks or rum drinks that incorporate lime or other citrus is something that will become part of this larger ready-to-drink (RTD) canned cocktail space? Or do you think it always has to be right there in front of you, freshly made? S: No, it doesn’t always have to be. Again, there are different geeked-out opinions about squeezing it right then and there or squeezing it before service. I was doing that as a way to send a message that people can see it was fresh. However, from a more scientific perspective, if you juice it a few hours before, it’s actually better because a little bit of oxidation gets into the juice and will balance it out better. Whereas if you’re doing à la minute, there’s a chance that the flavor can be slightly off. Yet there is a way that we built that drink that would offset that problem. Nevertheless, the juice should be pressed the same day and not used the next day. I don’t see that going anywhere, because it’s just so standard right now that any bar that doesn’t keep that level of quality, they’re just not going to be able to compete. C: Right. What about as bars are creating cocktails to-go or prepackaged drinks? Do you think there’s a chance for tiki to move into that? S: I love that you ask because as chance would have it, I just made a tiki RTD this weekend. It was for a pop-up at Fuchsia in New Paltz. I worked on this in collaboration with Eamon Rockey. He supplied one of the ingredients in the cocktail. It is called Bird of Paradise and it is a white Jungle Bird. We used a combination of citrus and citric acid solutions for shelf stability. I think you’ll see some people, if they’re carrying the cocktail as we did, err more on the side of using malic acid and citric acid just so it keeps longer. If it’s a to-go that the bar is reasonably confident the guest is going to consume within the same day or two, I still see people doing fresh juice. Strong Water in Anaheim, they use fresh juice. Most other programs I know do that as well. Now, when you start moving into the can, that’s where you go to see people veering off into two directions. Are we going to just do juice only? Are we going to do juice and acid? Or are we just going to do acid? At Fuchsia, we used juice and acid. In a case of another project I’m working on that I cannot divulge here — I can tell you about it after we wrap because it has not been announced yet — I’m doing an RTD with an L.A.-based company and we’re just using acid in this cocktail. J: Yeah, so I have a follow-up to that. When you were talking about becoming more confident with your cocktails the more time you spent at Gladys, and I’m guessing that your guests were receptive to those drinks. What do you think the future of tropical cocktails is and what do you envision your role will be in that? S: One of the things I observed when Glady’s opened, there was next to nothing was going on, rum cocktail-wise. Then, you start to see more mainstream programs have things like a Jungle Bird or Mai Tai or at least the ingredients to make it. If someone asks for it, you start to see the Daiquiri emerge just like the bartender handshake. We call them Snackerquiris where you go into the bar, your friend’s working, and you get a half-Daiquiri or you do little shots of Daiquiris with your friends. That’s basically a thing no matter where you go, be it tiki tropical or otherwise. It’s just a way of saying, “I love you.” Now, you see places like Blacktail open and that was a Cuban-style bar, but they did a little bit of tiki here and there. Now, it’s come full circle, where I know there are some people that are questioning whether tiki is something that we want to keep doing, given the cultural connotations. You are starting to see bars and restaurants either choose a nautical theme or tropical theme? There is Navy Strength in Seattle. They have tiki drinks but are not a tiki bar. There’s the Coconut Club in Washington, D.C. Again, it’s a tropical bar with a Polynesian-ish seafood menu, but it’s not tiki. They’re not saying that they are. Even locally, a place like Diamond Reef is more of a nautical bar. I think the tropical drinks are going to start to encompass other spirits apart from rum as well, as you see people move away from overtly tiki things. That’s when you see more agaves, more Margaritas, even things such as pisco and brandy starting to make an appearance. The drink builds might resemble tiki drinks, but they can be a little simpler, maybe four ingredients instead of seven or eight, because tiki bars are very expensive to run. If you want to go broke as an operator, open a tiki bar. I think especially post-pandemic, operators have to be more cost-conscious and also labor-conscious because tiki programs are very labor-intensive. The Polynesian’s prep crew all by themselves, I’m sure their payroll allocation rivaled the whole bar staff. That’s how much production has to go into that. I think there will be some people that continue to love the genre, but I think we’re starting to see more tropical and nautical bars that come into play now. T: Shannon and I wish we were having this conversation last week because I had a real-world scenario where I could be asking this question and wish I had. However, to that end, with tropical drinks, many require a lot of ingredients. I was wondering if you could give us any tips or certain things that you should always have on hand. Possibly, a small selection that would open up a range of possibilities and possibly not like Polynesian-levels of prep because they went pretty deep. S: Yeah, I’d say there are three syrups, three juices, and three types of spirits that if you always had them, you could come up with a really simple punch. As for syrups, you want to have cinnamon clove syrup. It’s a simple syrup that’s infused with cinnamon and cloves. It’s so easy. You just put the spices in there and let it simmer. Honey syrup is also really easy to make. It’s just half and half honey and water, or maybe two to one. You can also add spices to that. Vanilla syrup is nice. It’s a little more subtle, and if you’re doing drinks with gin or vodka, that is a really nice complement to the flavor profiles of those types of spirits. It’s important to note that with vanilla syrup, you want to use a vanilla bean, you want to use a split pod as opposed to an extract. An extract will do it in a pinch, but it doesn’t give you everything. It’s not the same. Some of the things I mentioned you can buy already. Those are really easy things to make at home. If you want to add one more thing that comes across as a tad exotic, you can buy passion fruit syrup. There’s a couple of places online to get that. You can also buy orgeat if you don’t want to make it yourself. I would say those five syrups. Of course, there are at least 10 that I could rattle off, but those three could easily make it home. Then, the other ones you can order online from numerous sources. That’s where I would start within the syrup department. Now in terms of juice, obviously fresh lime and lemon, that goes without saying. You have that at any bar. Pineapple juice, again, really easy to get. I like Dole. I think it’s decent quality if you’re not making it yourself. Passion fruit juice as well. Also, there is a juice that I don’t always see people use too often. I encountered this mostly in the French Caribbean. Guava juice is delicious and it works really well, either rum or with agave and tequila. J: Oh, that sounds good. S: It is everything. I visited Martinique a few years ago and every restaurant has this drink called Planteur, which is basically planter’s punch. It’s just guava and rum, and it’s so good. J: There you go, Tim. S: Anything else that I would add to that, of course, rum. Have some tequila, pisco, or brandy. I use whiskey in my tropical drinks, too. It’s a lesser-known niche there, but it’s all about the modifiers. I love using rye whiskey in my tropical drinks. J: Shannon, you talked very quickly about tiki and its possibly problematic past. You wrote a book called “Tiki.” How do you think your book redefines what people know as tiki? S: Yes, my book did or does — and this is my intention — was to open up the idea of what a tiki drink was. Up until that point, the majority of tiki books had historical recipes, and yet it would have a scattering of originals or newer drinks, but by and large, if you open up any tiki book before mine, about 80 to 90 percent of those are all classics. I flipped it around. So I had only 20 classics, followed by 70 originals. The whole idea is explaining that a tiki is an approach to making drinks, and you don’t have to use this narrow set of ingredients that you see recurring throughout the tiki canon. You can take any ingredient and make it into a tropical cocktail, though for me, the philosophy behind tiki is just balancing complex flavors. I thought to myself that this genre was invented in the ’30s when there are only so many things that you could get in the United States to make drinks with. That time has changed. I would say to myself, “Well, what would Don do?” I feel like I should make a T-shirt that says that. If Don Beach had mezcal, I’m sure he would have been using it. If he had lemongrass, galangal, or Buddha’s hand, I’m sure he would have used it. He just didn’t have it, so that was the idea. It’s about layering flavors, use whatever you like, and make it interesting. J: Sounds great. S: Looking back, and I don’t know what I was on because there were over 300 ingredients in that book, and I’m kind of afraid to write the next one. My editors are asking, “Where is the next proposal?” I’m not doing that again. I learned my lesson. C: Maybe the next one has three-ingredient tiki drinks. S: You’re hitting it on the head. We’re heading in that direction. I was like, “We can make everyone’s life easier.” T: With your incredible experience with rum and the time you spent now with the category, rum remains one of those spirits that many people might describe as the next big thing, especially more aged rums. I’m not sure whether that does it a disservice, but I still think rum hasn’t quite reached the levels of a whiskey or a tequila. Where do you think rum is currently in its journey in the United States and possibly returning to that glory where, as you were saying, it was the most popular liquor in this country? S: Well, among rum circles, this idea that rum is going to be the next big thing has been a rumor that’s been circulating for 15 years. We joke that we’re waiting for the Messiah to come back. We’re sitting there praying, and it hasn’t happened as of yet. I can just say that I think there are some good signs, though, that it could be closer than we think for a couple of reasons. One is that it has been embraced by the bar community. Bartenders love rum. They figured out that you can do a lot of things with it in cocktails that you can’t do with other categories, mostly by virtue of how diverse the category is. It comes from over 90 countries. There’s no one universal standard or definition apart from it having to be based on sugar. Thus, the diversity of the category means that it’s almost akin to wine. Of course, I’m a little biased because I worked in wine prior to working in rum, but I think there’s a good case to be made for that. From a bartender’s perspective, it’s a really intriguing category because there’s such a range of things that you can pick out of it. Then, when it comes time to make drinks, unlike other categories, again, rum is amenable to mixing various bottles together. In fact, that’s inherent to the development category. You would take rum from a couple of different islands or different ages to create a blend that you desire. Bartenders really resonate with being able to have that flexibility with a spirit, as opposed to you wouldn’t do that with multiple gins because that just runs counter to the idea of what a gin is meant to do. You also wouldn’t do that with whiskeys either. I think bartenders are doing a lot to introduce the consumer to rum, and they’re doing it in a setting where, as a consumer, if I don’t know much about the category and I go to Astor Wine & Spirits and I see 200 bottles, I’m going to be at a loss. But if I go to my local bar and my bartender pours me a couple, then I start to get it, and then I understand what it’s about. The education piece is really big. Meanwhile, I’ve seen the selection and variety of rums in the U.S. explode over the last five years. When I was working on setting up Glady’s, it was almost a struggle to find those 50 bottles that I felt really good about pouring. Now, or when the restaurant was last open, I didn’t have enough space for the bottles that fit my criterion. The criterion, in this case, was a certain level of quality and production, authenticity to tradition, things along those lines. There’s just so much more product to choose from now. I think the fact that bars have been leading the charge has emboldened producers in the category to start offering more releases and better products. It’s about to hit a mezcal tipping point, like where mezcal was at maybe a decade ago. Think about when Vida came out and it was the only game in town, similar to how Plantation for a time was this one house that was representing the category as a whole. So we’re getting there. E: That was great. You broke down what the future of rum has in store. Obviously, there’s a rumor going around for 15 years that it may or may not come back. Either way, I do want to ask about your future plans for the upcoming year. Where do you see yourself? Obviously, people are getting vaccinated, and we might see the emergence of bar culture come back, or we may not. I want to get your opinion on that and where do you see yourself fit into that as well? S: Yeah, that culture will come back because people want to socialize. We can’t eliminate that out of human nature. I think we’re going to start to see different types of bars. I think rooftops, and outdoor spaces, they’re going to have a handy advantage. I think anybody moving forward with new projects is definitely going to be prioritizing outdoor spaces, so that as we ease out of the pandemic, they can comfortably offer guests not only a safe experience but one that actually feels good. It’s already been a big trend, but I think this is just going to become more of a priority. I think to-go and RTDs are still going to be big because there will be people who won’t go out as much as they did in the past. They’ve come to enjoy drinking at home or not exposing themselves to as many people as they may have done before, so I think RTD is going to continue to grow. I’m curious to see how that will be integrated into bar programs. I say that because I recently met a business called Canned Cocktail Company, and they make RTDs custom for bars. They were the ones that did the RTD that I served this weekend upstate. They have an upcoming restaurant and retail location in the West Village where they are going to be pouring cocktails for various clients. We might see more of those. As far as me personally, well I may not look it, but I’m getting older, guys. I’ve worked in hospitality for 15 years, and when I started at Glady’s six years ago, in my conversation with the owner, I said, “This is going to be the last restaurant job. I’m planning to consult after this.” So I started consulting maybe three years ago. And when the pandemic hit and the work that I was doing was largely attached to bars went away, thankfully it already had enough momentum to shift into consulting full-time, which I’ve been doing for the past year. I expect to continue to do so as well. What that looks like, practically speaking, is I create recipes in educational content for brands, and some of that is aimed at consumers. Some of it is aimed at their internal team, and that could be a mix of everything from making recipes and giving seminars, putting branded content on my social media channels, leading seminars virtually or in person, and recording training videos. Education is my passion, and I forgot how much I missed doing seminars. I had a lot of fun this weekend. That’s what I plan to be doing for the foreseeable future. I’ve also entertained the idea of creating a product and working on this RTD, which I can again elaborate on a little bit later. This is my first foray into that because the company that I’m working with has let me in on the marketing conversations and strategies, and they’re incorporating my ideas into that. I was approached to create a rum brand a few years ago, and it wasn’t a good time for me. But now, I would certainly welcome that opportunity because it would be a lot of fun for me to take what I’ve learned over the years and be able to find something special and bring it to market. Those are a couple of things, but there’s more. I might end up in front of a camera, too. I’ve been approached by a few outlets to develop shows. I basically plan to become the Martha Stewart or Rachael Ray of cocktails. That’s the dream. T: I’m here for it. J: Yeah, that would be wonderful. That all sounds so exciting. This is also a great moment to end our chat. Thank you so much for taking the time today, Shannon. It was so great to talk to you. S: This was super fun. J: I think we’re all looking forward to our next tropical cocktail, maybe this weekend. We hope to share one with you soon. S: Well, you guys know where to find me. We can always do a Zoom happy hour, it’s not a problem. Thanks for listening to this week’s episode of “EOD Drinks.” If you’ve enjoyed this program, please leave us a rating or a review wherever you get your podcasts. It really helps other people discover the show. And tell your friends. We want as many people as possible listening to this amazing program. And now for the credits. “End of Day Drinks” is recorded live in New York City at VinePair’s headquarters. And it is produced, edited, and engineered by VinePair tastings director, yes, he wears a lot of hats, Keith Beavers. I also want to give a special thanks to VinePair’s co-founder, Josh Malin, to the executive editor Joanna Sciarrino, to our senior editor, Cat Wolinski, senior staff writer Tim McKirdy, and our associate editor Katie Brown. And a special shout-out to Danielle Grinberg, VinePair’s art director who designed the sick logo for this program. The music for “End of Day Drinks” was produced, written, and recorded by Darby Cicci. I’m VinePair co-founder Adam Teeter, and we’ll see you next week. Thanks a lot. Ed. note: This episode has been edited for length and clarity. The article EOD Drinks With Shannon Mustipher appeared first on VinePair. Via https://vinepair.com/articles/eod-drinks-shannon-mustipher/ Via https://vinology1.weebly.com/blog/eod-drinks-with-shannon-mustipher Introduction For those of us in the wine trade, it’s hard to remember what it felt like to be a beginner. The nerves. The uncertainty. ... The post Wines for Beginners appeared first on Wine School of Philadelphia. Via https://www.vinology.com/wines-for-beginners/ Via https://vinology1.weebly.com/blog/wines-for-beginners4385752 Eating what you like with a glass of your favorite wine is a great idea; eating should be a singular pleasure. But food and wine ... Read more10 Tips For Food and Wine Pairings The post 10 Tips For Food and Wine Pairings appeared first on Wine School of Philadelphia. Via https://www.vinology.com/10-tips-for-food-and-wine-pairings/ Via https://vinology1.weebly.com/blog/10-tips-for-food-and-wine-pairings9808334 For those who are unfamiliar, think of Pappy Van Winkle as the pinnacle of bourbon royalty. The liquid has roots that can be traced all the way back to the late 1800s, an imminent whiskey bust, and three generations of “Van Winkle” men. Today, states across the country host lotteries around the whiskey, and finding a “Van Winkle” whiskey at any level (or age) is probably going to cost you a small fortune. In fact the distillery actually only releases about 7,000 cases of its coveted “Pappy Van Winkle” juice every year. That amounts to roughly 84,000 bottles, so good luck getting your hands on one. However, for those who have (or are comfortable working their way up to the whiskey with a few other brands) — are you sure you have the proper glassware? While yes you can pour your favorite whiskey into a rocks glass or use it to coat the warmest parts of your hot toddy, true imbibers know that real whiskey tasting calls for real glassware. That’s why every top-shelf bourbon fan needs a snifter glass, such as one of these crystal whiskey snifter glasses by Spiegelau. Made with elegant, lead-free crystal these glasses are designed to amplify the careful aromas and flavor profiles in your whiskey, so you can rest assured you’ll never miss a tasting note again. Completely dishwasher safe, and able to fit up to 9.5 ounces, each piece is this four glass set will instantly elevate your experience, and evoke the telltale ambiance of a true craft whiskey tasting. And if you’re still not sold on why you need to up your glassware, remember that some fans have gone as far as to pay $145 for a mere shot of Pappy — and without the proper glass you could consider that $145 down the drain. The article This is the Best Glass for Drinking Pappy Van Winkle appeared first on VinePair. Via https://vinepair.com/picks/best-glass-for-pappy-van-winkle/ Via https://vinology1.weebly.com/blog/this-is-the-best-glass-for-drinking-pappy-van-winkle |
John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
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