Halloween drinks in SF
Shaken, not stirred

Not Finnished Yet

Yesterday I went to Finnishing School, an event put on by Finlandia vodka lead by Dale De Groff and Tony Abou Ganim. They do this program around the country every now and then, but this was my first time attending. For those of us aware that fresh ingredients are important in cocktails it wasn't a huge awakening, but I did pick up a few tidbits of information- to keep a bunch of mint fresh, store it upside down in a bucket of cold water, canned lychees are easier to work with and not much worse tasting than fresh ones, and a "gummy" feeling in the mouth is an indicator of glycerin in your vodka.

Speaking of picking up things and tasting glycerin, I picked up a prize for identifying the most vodkas in a blind taste test. I (and four other people) picked four out of six vodkas correctly. We knew what the brands were and had to match the tasting sample with the brand. I was really gunning to get them all, but didn't feel as bad when I learned that only six people in the entire history of the Finnishing School have ever identified them all. Next time...

For me the creaminess of Absolut and the charcoal of Kettle One were easy stand-outs for my palate, it was clear they were pushing Finlandia as the sample that tasted the most like nothing, and I got the Grey Goose solely by the process of elimination. (I am ashamed to admit that I mixed up Skyy and Stoli, two brands I've probably had more of than the rest!)

In any case, it was a fun event and every bit of confirmation that I'm not a complete phony helps drown out the voices of doubt. Also, so does the vodka.

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