The racial discrimination lawsuit between Founders Brewing Company and former employee Tracy Evans has been dismissed after the two parties reached a settlement on Thursday afternoon. Filed in August 2018, the lawsuit alleged that Evans, a former manager at the brewery’s Detroit and Grand Rapids locations, was fired after preparing a formal complaint regarding racist behavior he experienced while working for the company. Founders admitted some of these racist behaviors, namely that employees had used the “n” word around Evans on multiple occasions, but denied his other allegations, including that he was terminated in retaliation for filing an official complaint with the company’s human resources department. The settlement was announced after a leaked court deposition between Evans’ lawyer, Jack Schulz, and Founders manager Dominic Ryan, sparked public outrage. It also led to the temporary closing of Founders’ Detroit tap room, bar, retail, and consumer boycotts of the brand, and the resignation of Founders’ former director of diversity and inclusion Graci Harkema. The details of the agreement have not been disclosed, but the brewery’s founders, Mike Stevens and Dave Engbers, released the following statement via the company’s website: “Through recent discussion with Tracy, we listened, engaged in self-discovery, and reached common ground to make amends. We agreed that nobody be viewed at fault here. Most importantly, this serves as an opportunity to place our full attention on the work we now have to do, as a company of more than 600 dedicated team members, to rebuild our relationships.” The Founders’ website also included the following statement from Evans: “I am not going to say too much here but I want the world to know the power we have when we step forward and make ourselves heard. Upon hearing us, businesses also have the power to make changes or not. I don’t know what happens from here within the doors of Founders Brewing Co. I do know this; we have legal resolution and we have started looking at how ALL of this is affecting human lives. I don’t know what Dave and Mike have planned for the future, but I know that ‘seeing color’ and valuing people for who they are, and their collection of experiences is the mission.” The article Founders Settles Lawsuit: ‘We Agreed that Nobody Be Viewed at Fault’ appeared first on VinePair. Via https://vinepair.com/booze-news/founders-settles-racial-discrimination-lawsuit/ Via https://vinology1.weebly.com/blog/founders-settles-lawsuit-we-agreed-that-nobody-be-viewed-at-fault
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Kentucky has certainly had a lot to celebrate this month and has plenty of booze to do so. On Wednesday, the Kentucky Distillers’ Association (KDA) tweeted that Kentucky now has more barrels of bourbon and aging spirits than people.
Hard to believe, especially with Kentucky’s last census estimating there are 4.5 million people living in the state. Last year, Kentucky’s bourbon industry filled more than 2.1 million barrels of bourbon and aged 9.1 million barrels in total, making it the highest inventory since the KDA started keeping records 52 years ago. It also marks the first time since 1967 that Kentucky distillers have filled more than 2 million barrels of bourbon in one year. “This is a historic day that cements Kentucky’s rightful title as the one, true and authentic home for Bourbon and distilled spirits,” the president of the KDA Eric Gregory told WKYT News. “It’s also further proof of Kentucky Bourbon’s monumental economic impact and ever-increasing demand,” Gregory added. No prizes for guessing how we’ll be celebrating. The article Kentucky Now Has More Barrels of Bourbon Than People appeared first on VinePair. Via https://vinepair.com/booze-news/kentucky-more-bourbon-than-people/ Via https://vinology1.weebly.com/blog/kentucky-now-has-more-barrels-of-bourbon-than-people Here are 15 crave-worthy comfort food and wine pairings. Be warned, naps are not included (although you'll be tempted!). Wine Folly - Learn about wine. Via https://winefolly.com/tutorial/15-drool-worthy-comfort-food-and-wine-pairings/ Via https://vinology1.weebly.com/blog/15-drool-worthy-comfort-food-and-wine-pairings On Wednesday, Molson Coors announced plans to move its North American headquarters from Denver to Chicago, where subsidiary MillerCoors is based. The company also plans to cut between 400 and 500 jobs. Additionally, Molson Coors Brewing Co. will change its name to Molson Coors Beverage Co., effective January 2019, as part of efforts to grow beyond beer with hard seltzer, cider, spiked coffee, canned wine, and so on. Although the company is investing in its legacy brands, recently launching new ad campaigns for Coors Light and Miller Lite, and partnering with the likes of the Jonas brothers, both of those brands are slipping. Molson Coors’ sales declined 3.2 percent in the third quarter, and shares slipped to $1.86, a loss of $402.8 million, the Chicago Tribune reports. “Our company makes some of the world’s greatest beers and our iconic beers have stood the test of time,” Gavin Hattersley, Molson Coors president and CEO, said. “But as the world around us changes … our business performance is lagging.” Innovation is the new stability. Molson Coors has the cash to try to revitalize the brands falling out of favor. It also has the resources to create new products and see what sells. Today’s consumers are unpredictably promiscuous. By continuing to innovate, maybe they’ll find the audience they’re looking for. Boston Beer Is BackBoston Beer released its first third-quarter earnings report with combined results since announcing it acquired Dogfish Head Craft Brewery in May 2019, and the results are looking good. Boston Beer’s net revenue for Q3 reportedly grew 23.3 percent to $378.5 million, and net revenue year-to-date increased 23.1 percent to $948.5 million. This growth comes not from Samuel Adams, but from Truly Hard Seltzer, Twisted Tea, and Dogfish Head, according to Boston Beer CEO Dave Burwick. What Boston Beer lacked in an exciting beer portfolio, the brand is making up for with Dogfish Head’s innovative beers, as well as by investing in its hard seltzer brand and other “beyond beer” products. It’s impressive — almost strange — to see a national brand trying new things and actually succeeding at them. It’s strange, too, that the future of the beer industry may rely on diversification into beverages like hard seltzer and tea. But if that’s the way it’s gotta be, it’s better than no good beer at all. Founders Closes Detroit Taproom, Digs Deeper Into HoleOn Friday, Oct. 25, 2019, Founders Brewing announced the indefinite closing of its Detroit taproom, and the cancellation of its annual Canadian Breakfast Stout (CBS) release. A statement from co-founders Mike Stevens and Dave Engbers published on Friday morning cited safety concerns for employees and referred to an ongoing lawsuit between Founders and former employee Tracy Evans, who sued the company for racial discrimination last year. The lawsuit is about much more than a disagreement between a brewery and former employee. Read VinePair’s in-depth coverage of the legal dispute, and its implications for the craft beer industry, here. The article Hop Take: Molson Coors Is Moving, Cutting 400+ Jobs, Says Its Beers Are the ‘Greatest’ appeared first on VinePair. Via https://vinepair.com/articles/hop-take-molson-coors-moving-slashing-jobs/ Via https://vinology1.weebly.com/blog/hop-take-molson-coors-is-moving-cutting-400-jobs-says-its-beers-are-the-greatest Early on a Friday evening, London’s Deptford High Street is teeming with pedestrians. One suit-clad gentleman stops in the doorway of Winemakers Deptford, a low-key wine bar with soft green walls and a black and white floor. He peers in longingly. “The thing is, if I go in, I’ll never leave,” he says to the bartender and the night’s first customer, a woman sipping Italian natural wine. “Maybe tomorrow,” he chuckles. He’s a regular there, and one of many locals who are glad the establishment has returned to their pocket of southeast London. Originally a full-fledged restaurant, Winemakers Deptford reopened as a wine bar in 2018. Its new iteration suits the denizens of Deptford, a vibrant, multicultural London neighborhood with a rich nautical past. They drink Chenin Blanc from the Loire Valley’s Domaine Lise et Bertrand Jousset, and eat buckwheat-linseed pancakes with harissa and green pepper off a weekly-changing chalkboard menu. London’s drinking culture will forever be synonymous with bustling pubs and posh hotel bars, but, in recent years, the city has unleashed a colorful, indie wine scene. Experimental, unpretentious spots like Winemakers Deptford complement London’s evolving restaurants, and contrast with long-standing tourist hubs like Gordon’s, the 1890 wine bar close to Charing Cross station and rumored to be the city’s oldest. John Baum, an importer of organic and biodynamic wines, owns Winemakers Deptford and its predecessor, Winemakers Club, a wine shop and bar that opened in 2014 in Farringdon. He credits London’s proliferation of new-wave wine bars to Terroirs, which debuted in Covent Garden in 2009, and Sager + Wilde, a wine bar that started as a pop-up and now has a permanent space on Hackney Road. In the early 2000s, “there was a generational gap, and people were looking for a more diverse quality of wine in London,” Baum explains. “There was a focus on things that were not otherwise available. Sager + Wilde offered a list of wines that were exciting and a great value. Others realized that this approach made sense because there was a lack of places where we could drink orange wine and eat simple food, so the concept blossomed from there, with a lot of inspiration from Paris and Tokyo.” Sager + Wilde paved the way for the cozy Remedy Wine Bar Shop & Kitchen in Fitzrovia, and the Experimental Group’s Parisian import, Compagnie des Vins Surnaturels Seven Dials, in Neal’s Yard. A slew of neighborhood wine bars sprouted in the coming years, including Unwined in Tooting, Furanxo in Dalston, and, recently, Diogenes the Dog in Elephant & Castle. All specialize in small-production, quirky, organic, and hard-to-find wines. They appeal to Londoners who want affordable drinks in a relaxed setting, all without schlepping too far from home. When Margaux Aubry and business partner Joe Sharratt opened Naughty Piglets in Brixton in 2015, there were just 30 wines on the list, 15 white and 15 red. It’s now grown to 200 bottles. In 2017, the duo opened the Other Naughty Piglet inside the Other Palace theater in Victoria. “The focus has been on food for so long — where does it come from, how sustainable and organic is it? More and more bars and restaurants within the last decade began working with small wine producers around the world who cared, starting in the vineyards and following into the cellar,” Aubry says. “People who work in the wine world are educating customers, conveying a more organic, natural way, and consumers are definitely more ready now than they were a few years back.” Phil Bracey also noticed this cultural shift. That’s why he moved from his native Australia in 2015 to run the then year-old P. Franco in Clapton. This petite wine shop and bar, from the same team as retailer Noble Fine Liquor, telegraphs the charm of Parisian caves à manger. Night after night, an array of guest chefs turn out dishes to accompany the natural and low-intervention bottles casually pulled from the shelves. “One of the great things about our wines is that they have a lot more fun surrounding them. We relish the chance to show you a wine you might not know. There isn’t a snooty nature,” Bracey says. The accessible vibes resonate with P. Franco’s largely East London clientele. “It was a huge risk being so out of the way, but the overhead was a lot lower,” Bracey says. “Our guests can sit there with a wine and not worry about it being too expensive.” Baum agrees. “If you really want to go and try something new, it’s difficult to do in a fine-dining restaurant because margins are so high,” he says. Just a short walk up Hackney Road from Sager + Wilde lies The Laughing Heart, opened in 2016 by opera singer-turned-sommelier Charlie Mellor, who also hails from Australia and has worked at Elliot’s, P. Franco, Brawn, and Primeur in London. Mellor believes his East London audience is drawn to stories about captivating producers, especially in up-and-coming regions like Sicily and Central Europe. “I didn’t want to open the place with a little, elegant list. I wanted a fit but fat one with lots of interesting wines,” he says. The industrial dining room, where cutlery is tucked away in built-in table drawers, has a gently priced wildcard tasting menu of dishes merging local ingredients and global influences. It’s located above a wine shop for guests to wander through after eating their Sichuan crème brûlée. The P. Franco crew opened Bright in Hackney in 2018. It’s a proper restaurant, serving radicchio with preserved cherry, and tagliolini with porcini butter and black truffle, alongside wines from conscientious producers like Céline Gormally of Jura’s Les Dolamies. This formula also works at the group’s most recent venture, Peg, located less than 10 minutes from P. Franco in the former spillover bar Legs. Peg offers natural wine, yakitori skewers, and raw shrimp dressed with blood orange and sancho leaf. “People were worried we’d cannibalize ourselves,” Bracey says, “but the vibes and food are different. We’re putting the wine into three different contexts.” There’s plenty of exciting wine from ambitious, small producers to go around, Mellor says. “Natural wine is a fast-growing market and it’s wonderful. It’s provided really hardworking farmers with necessary relief and the validation that what they’re doing is appreciated.” Where to Taste London’s New Wine Scene40 MaltbyImporter Gergovie Wines operates this bar in its Bermondsey warehouse where guests sip La Sorga “Ah Ramon,” a Languedoc-Roussillon red blend, alongside small plates. BrawnThe co-owner of Terroirs opened this airy Bethnal Green restaurant in 2010. Pair lunches of ‘nduja crostini and ricotta ravioli with Cantina Giardino Fiano from Campania. The Coral RoomAt the Bloomsbury Hotel’s Art Deco restaurant, Master of Wine Anne McHale rotates six sparkling wines from small English vineyards on the menu. Naughty PigletsThe 200-strong list at this Brixton wine bar includes minimal intervention wines from Italy’s Cantina Furlani or Jura’s Emmanuel Houillon. Noble Rot Restaurant & Wine BarSample goat cheese tarts, Hereford beef carpaccio, and Riesling from Heymann-Löwenstein in this restaurant from Noble Rot magazine in an elegant Bloomsbury townhouse. P. FrancoAt this welcoming Clapton spot, guests pair low-intervention bottles with dishes created by a rotating cast of guest chefs. Sager + WildeLocal wine pros credit this pop-up-turned-wine bar on Hackney Road among the earliest exemplars of London’s new wave. TerroirsAn innovator in London’s indie wine scene, Terroirs opened in Covent Garden in 2009 and specializes in natural and organic wines. Winemakers DeptfordThis wine bar from the team behind Winemakers Club serves up low-key vibes, a chalkboard menu, and small-production and low-intervention wines. The article A Crawl Through London’s Cool, Unpretentious, New-Wave Wine Bars appeared first on VinePair. Via https://vinepair.com/articles/best-london-wine-bars-guide/ Via https://vinology1.weebly.com/blog/a-crawl-through-londons-cool-unpretentious-new-wave-wine-bars Halloween and drinking are deeply intertwined in modern-day America, and yet pairing drinks with the most iconic candies of Halloween is actually trickier than you might think. Besides the obvious challenge of dealing with all the sweetness, many candies have distinctive flavors and textures that need to be taken into account when constructing a dynamic and enjoyable pairing. That’s the challenge that Adam and Zach take on for this week’s podcast, where they explore their favorite Halloween pairings, including a few bolder and riskier options for those of you who want to add even more intrigue to your celebrations. Listen Now: The article Why Pairing Wine With Halloween Candy Is Just Plain Fun appeared first on VinePair. Via https://vinepair.com/wine-blog/wine-pairing-halloween-candy-guide/ Via https://vinology1.weebly.com/blog/why-pairing-wine-with-halloween-candy-is-just-plain-fun One of the more interesting white wines I’ve tasted recently was being poured the other night at a reception for Hugh Johnson and Jancis Robinson’s exquisite new 8th Edition of “The World Atlas of Wine.” The book, in case you’re not familiar with it, is the seminal reference connecting wine and place. It has sold 5 million copies since the first edition appeared in 1971 (when Johnson was the sole author) and has been my constant companion over the years. The launch event borrowed a theme from the new edition and featured wines from emerging regions, including the Judean Hills in central Israel west of Jerusalem. It is there that Tzora Vineyards produces, among other wines, its distinctive Judean Hills Blanc from grapes grown in red terra rosa and limestone soils. The $32 wine is an unusual blend – the 2018 is 75 percent Chardonnay and 25 percent Sauvignon Blanc — that works surprisingly well. It’s marked by zesty acidity and a range of tastes, including green apple, melon, tangerine, strawberry, and lime peel. An herbal note and minerals linger on the long finish, and the use of oak accents rather than dominates. The Chardonnay provides a richness while the Sauvignon Blanc helps to keep it fresh and focused. That freshness is also achieved by the fact that the wine differs from many Chardonnays in that it does not undergo malolactic fermentation, the process by which tart malic acid is converted to softer lactic acid. The Judean Hills reach an altitude of 2,500 feet or so, which makes for hot days but cool nights, conditions that promote acidity in the grapes, along with the influence of cooling sea breezes. Hugh Johnson and Jancis Robinson describe the Judean Hills as among Israel’s “most promising grape-growing areas.” With this splendid wine from Tzora Vineyards, it’s not hard to see why. Buy This Wine OnlineFind This Wine Near YouThe article Tzora Vineyards Judean Hills Blanc 2018, Judean Hills, Israel appeared first on VinePair. Via https://vinepair.com/good-wine-reviews/tzora-vineyards-judean-hills-blanc-2018-judean-hills-israel/ Via https://vinology1.weebly.com/blog/tzora-vineyards-judean-hills-blanc-2018-judean-hills-israel Last week, an ongoing racial discrimination lawsuit between Founders Brewing Company and former employee Tracy Evans filed in 2018 made national news after the Detroit Metro Times published a leaked court transcript of a deposition between Evans’ lawyer, Jack Schulz, and Founders’ Detroit general manager, Dominic Ryan. Evans, who was fired in June 2018, filed the lawsuit in August 2018, alleging he was terminated in retaliation for formal complaints he made regarding racial discrimination he experienced at the company. The transcript shows Schulz asking Ryan whether he acknowledges Evans is black, African American, or a minority, which Evans is. Ryan, who is reportedly the manager responsible for Evans’ termination last year, refuses to answer the question, saying he is unaware of Evans’ “lineage” or “DNA.” He says the same about Michael Jordan, former Detroit Mayor Kwame Kilpatrick, and former President Barack Obama. After it was leaked, headlines were ablaze, bars and retailers announced boycotts of the brand, and beer community members took to social media to share their outrage.
Ryan’s remarks are understandably upsetting to many people, but the deposition and its aftermath are a small part of a much bigger-picture problem at Founders and the craft beer community at large. Although the court has yet to decide where it stands on the “racist internal corporate culture” Evans alleges exists at Founders, “the behavior of Founders via the lawsuit points at a few glaring realities about the craft brew world,” Breannah R. Alexander Oppenhuizen, Disability and Racial Justice Organizer at Michigan Disability Rights Coalition, told VinePair in a message on Tuesday. “[I]n order to improve the dynamics of racial bias and inequity that is pervasive in the industry, brewers must first acknowledge that racial bias is an issue that affects who they view as their clients, versus who they don’t care to appeal to,” Oppenhuizen said, adding she also experienced racial discrimination as a guest at Founders’ Grand Rapids location in 2017. “Who you view as your clientele affects who are acceptable victims in the context of racial discrimination and bias internally and externally.” Evans’ allegations and the public’s response to them indicate this lawsuit stands for more than one person’s or one brewery’s experience. They reveal the vast divide between members of the beer community who think the treatment Evans allegedly received is okay, and those who vow to never drink Founders beer again. It’s a schism that mirrors national and global conversations showing a need for sea change. The question is, who will direct its course? In June 2018, Evans, who first served as a production lead in the packaging department at Founders’ Grand Rapids location, then as events and promotions manager in Detroit, was fired just days after planning to file a second formal complaint to human resources regarding racist comments made by fellow employees. He had filed his first formal complaint in 2017. Following his termination, Evans filed a lawsuit in August 2018. “I was wise enough to keep some sort of paper trail, because had I not done that, this would have been done and over with a long time ago,” Evans said in a recent interview with CultureShift on NPR’s WDET. “Right now it is just not enough [for people of color] to say we’ve been discriminated against.” Founders admits two employees used the “n” word around Evans on at least two occasions, but claims Evans was terminated due to “poor performance.” Dave Engbers, Founders co-founder and president, believes Evans was treated fairly at the company’s Detroit and Grand Rapids locations. “We abhor any type of discrimination, so as soon as we found out about anything that had happened to Tracy, we brought HR [human resources] in and we think we handled it appropriately,” Engbers told VinePair in a phone call last Friday. “The discrimination lawsuit is based on wrongful termination [and] the claim that he was terminated because of his race, and that is absolutely false.” Engbers confirmed the “n” word incidents, and referred to the situation as “a learning opportunity.” He said he learned that “using that word is terrible, and that we will not tolerate it.” Asked how he planned to fix any issues within the company, he said, “When that happened we hired a diversity and inclusion director [Graci Harkema], we’ve put in a program in place and we’ve gone through a heck of a lot of training for all of our employees.” He described Harkema’s efforts “going through unconscious bias training, diversity training, LGBTQ and gender identity training, and inclusion training” with Founders’ sales, retail, and production teams. “She’s been very busy,” Engbers said. Harkema announced her resignation later that day, on Oct. 25, 2019. Her last day with Founders will be Friday, Nov. 8, 2019. In her resignation letter, Harkema refers to Founders prioritizing winning the lawsuit over listening to her suggestions to amend a flawed corporate culture. As a result, she writes, “we have lost the trust of the community, many of our accounts, and many of our own employees… The prioritization of diversity and inclusion begins at the top. We are not experiencing a staff issue, we are experiencing a leadership issue.” Some criticize Founders for hiring Harkema and not heeding her advice. “For them, hiring someone black in a ‘leadership’ position was their solution, and not dealing with the ways in which they’ve built a harmful and highly inequitable business,” Oppenhuizen said. Still, others feel Harkema, a black woman, should not have taken the position with Founders in the first place.
Despite strong and adverse reactions in virtually every direction, Founders remains unscathed financially. Its beer sales increased 9 percent in the first three quarters of 2019, and are up 7 percent in Detroit since this time last year, Good Beer Hunting reports. And, in August 2019, Founders sold an additional 59 percent stake (after an initial 30 percent stake) to Spanish conglomerate brewery Mahou San Miguel in a deal valued at $198 million. In other words, racist accusations and their subsequent public backlash have yet to negatively affect the brewery’s bottom line. “What I found significant about Tracy’s situation versus others is the level of lack of accountability… and what we considered piles of evidence,” Schulz, Evan’s lawyer, who is an employment and civil rights attorney, told CultureShift. “We believed that a mutual happy ending could occur… and cause industry-wide change,” he continued. “We have been met with a roadblock on that.” Oppenhuizen agrees accountability goes beyond Founders. “I think the case Evans brought against Founders matters for all people of color existing in predominantly white organizations, even beyond craft beer,” she said. “I have been thrilled to see the businesses that have publicly begun to pull their support from the company, and the craft brew fanatics that have public stated their dismay and removal of support in favor of battling an exclusive space. That is the work that will improve craft brewing, and it goes without saying that much of the accountability work around this ongoing situation has been led by POC in the craft brew world.” Evans said he filed this lawsuit because he “saw a chance to use my voice and tell my story,” he told CultureShift. To others who have experienced discrimination, assault, or any other form of workplace misconduct, he added, “You have a voice and you can use it. We have a chance to change things and make things better. [Founders needs] to look inside their internal culture and make some changes, not only for themselves, but for everyone.” The article Founders Chooses Winning a Lawsuit Over Fixing Its Culture, And We’re All Losing appeared first on VinePair. Via https://vinepair.com/articles/founders-racism-lawsuit/ Via https://vinology1.weebly.com/blog/founders-chooses-winning-a-lawsuit-over-fixing-its-culture-and-were-all-losing Described by some as the “Oscars of the cheese world,” the 32nd annual World Cheese Awards took place in Bergamo, Italy last Friday, and the results are in: America officially has the world’s best cheese. Beating more than 3,800 cheeses from 42 countries, Oregon’s Rogue Creamery took the top prize for its organic Rogue River Blue. Coming in a close second was the Italian 24-month aged Nazionale del Parmigiano Reggiano Latteria Sociale Santo Stefano. The Spanish raw sheep cheese Torta del Casar DOP Virgen del Prado took the third spot. The win is historic as it marks the first time an American cheese has won first place at the annual competition. “This year’s top prize was almost too close to call and I would like to congratulate both Rogue Creamery and Nazionale del Parmigiano Reggiano Latteria Sociale Santo Stefano for going the distance and providing us with one of the most dramatic finales in World Cheese history,” John Farrand, the managing director of the Guild of Fine Food said in a press release. Not everyone took the news well. The results finished with only one French cheese in the top 15, prompting the newspaper Ouest-France to describe the outcome as “sacrilege,” according to Sky News. In response to the outrage, Farrand said: “We try to celebrate cheeses from around the world, especially those made by smaller artisan cheesemakers. Good cheese is made around the world, not just by the French.” Damn right. Now, where can we find some Rogue River Blue? The article American Cheese Wins Top World Cheese Award for First Time Ever appeared first on VinePair. Via https://vinepair.com/booze-news/american-cheese-best-in-world/ Via https://vinology1.weebly.com/blog/american-cheese-wins-top-world-cheese-award-for-first-time-ever Among the world’s most iconic cocktails is the Corpse Reviver No. 2, an intriguingly named creation drenched in staying power. The first written recipe for the drink — which comprises an equal-parts mixture of gin, Kina Lillet, lemon juice, and Cointreau served in a chilled, absinthe-rinsed coupe — appears in Harry Craddock’s 1930 “Savoy Cocktail Book.” Unlike most of the 750 or so other recipes in the book, which have either fallen by the wayside or been tweaked for modern palates, the Corpse Reviver No. 2 has stood the test of time, all but unchanged in almost a century of existence. Its memorable name riffs on two quasi-related, millennia-spanning references. In the 19th century, a “corpse provider” was a facetious term for a physician, which tells us a lot about general consumer confidence for health care of the era. And during that time, a “corpse reviver” was slang for a hangover cure. The 1889 book, “A Dictionary of Slang, Jargon & Cant,” defines “corpse-reviver” as “a dram of spirits” and includes an example of its usage in The Sporting Times, a now-defunct weekly British newspaper whose coverage closer resembled Page Six than Sports Illustrated: “There was a general rush for wet towels and corpse-revivers.” A Corpse Reviver cocktail, meanwhile, was emerging and evolving right around this time. The first iteration, Corpse Reviver, with no numerals, debuted in the 1871 book, “The Gentleman’s Table Guide: Being Practical Recipes for Wine Cups, American Drinks, Punches, Cordials, Summer & Winter Beverages.” Its recipe includes “Half [a] wine glass of brandy, half glass of Maraschino, and two dashes of Boker’s bitters.” Antiquated measurements aside, the recipe is a recognizable predecessor of the modern-day Corpse Reviver No. 1, which was later popularized alongside the Corpse Reviver No. 2 in Craddock’s 1930 “Savoy Cocktail Book.” A riff on the Manhattan, Craddock’s Corpse Reviver No. 1 calls for equal parts Italian vermouth, apple brandy or Calvados, and brandy, “to be taken before 11 a.m., or whenever steam and energy are needed.” As for the Corpse Reviver No. 2, Craddock humorously notes, “Four of these taken in swift succession will unrevive the corpse again.” Though the two enumerated Corpse Revivers debuted at the same time, contemporary bartenders unanimously favor one over the other. “Typically the go-to is the No. 2,” Marissa Mazzotta, beverage director at The Shanty in Brooklyn, tells VinePair. “I’ve probably made 20 Corpse Reviver No. 1s in my life and more than half of those I personally suggested someone to try.” Mazzotta says the No. 1 should not be disregarded, as it offers flexibility for interpretation — whether that be customizing proportions or base spirits. Erick Castro, co-founder of San Diego’s Raised By Wolves and Polite Provisions, agrees: “Although I have a deep affection for the Corpse Reviver No. 2, I am a huge advocate of the oft-neglected No. 1,” he says. “The No. 1 is a very elegant and beautiful cocktail … and always manages to hit the spot, especially if you jazz it up with a touch of bitters.” If adaptability is the main asset of the Corpse Reviver No. 1, then the opposite is true of the No. 2. “The way it is, is the way it’s supposed to be,” Mazzotta says. “Three quarters across the board, plus two dashes of absinthe — that’s killer.” Bartender, journalist, and author Jim Meehan says the modern-day resurgence of the Corpse Reviver No. 2 owes much to the timely collision of a number of factors. “The renaissance of the Corpse Reviver [No. 2] came about at the same time of the renaissance of classic cocktails, which also occurred during the reintroduction of classic absinthe,” he says. Absinthe was banned in many countries around the world in 1912, including the U.S. The TTB legalized the spirit again in October 2007. Meehan also credits its popularity to the “staying power” of the “Savoy Cocktail Book,” a guide he describes as “unsurpassed” versus any other cocktail book of the 20th century, and the “endurance” of London dry gin and Lillet over time. It should be noted that Lillet’s recipe has changed since Craddock’s recipe was published. In 1986, Lillet replaced the Kina variety called for in Craddock’s original recipe with Lillet Blanc. The former was more bitter than the modern-day Blanc, leading some bartenders to now opt instead for Cocchi Americano, or a split base of Cocchi and Lillet Blanc. Over time, numerous other recipes bearing the Corpse Reviver name have been published. The 1937 “Café Royal Cocktail Book” features three different riffs: The first resembles a brandy-spiked Mimosa; the second is a toxic mix of vodka, gin, grenadine, and bitters; and the third, called the “New Corpse Reviver,” is all but indistinguishable from Craddock’s Corpse Reviver No. 1. As yet, no recipe has cemented itself as the Corpse Reviver No. 3. For budding mixologists looking to take on that challenge, Meehan offers advice: “One thing I tell a lot of young bartenders is if you want your recipes to hang around longer than you do behind the bar, mix them with ingredients that are widely available all over the world and produced by companies that have great distribution.” An evocative name and a recipe that tastes just as good 90 years down the line probably won’t hurt either. Want to make your own Corpse Reviver No. 2 at home? Check out VinePair’s recipe here! The article The Corpse Reviver No. 2 Has Supernatural Staying Power appeared first on VinePair. Via https://vinepair.com/articles/corpse-reviver-cocktail-history-recipe/ Via https://vinology1.weebly.com/blog/the-corpse-reviver-no-2-has-supernatural-staying-power |
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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