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Tequila Distillery Visit: Sauza

In November I visited seven tequila distilleries in Mexico. Here are some pictures and notes from my visit to the Sauza distillery in the town of Tequila.

(First we visited the agave nursery. Sauza is unique in that they propagate their agave not by using baby plants but by... fancier scientific means.)

(This is what an agave looks like if allowed to propagate.)

(You can see close-up that instead of producing seeds, the mother plant produces little baby plants.)

(We had a lecture about plant propagation.)

(I just like this picture from the distillery.)

(This is the diffuser. Super clean at Sauza.)

• The blue color of agave comes from a wax on the plant. This wax covers the pores of the plant to protect it from drying out in the dry season.
• Unlike most tequila distilleries, at Sauza they shred agave and use the diffuser before they cook the agave juice in autoclaves.
• Then they only cook the juice for 3-4 hours.
• They ferment in covered fermentation tanks
• The first distillation is in a column still, second in a stainless steel pot still
• The Tres Generaciones line has a third distillation in a copper pot still

 

2010: The Year That Was

Looking back through my 2010 calendar, the year's theme was HUSTLE.

In 2010 I visited 23 distilleries, bodegas, and blending houses. 

I traveled to Vegas twice, New York twice, Guatemala, New Zealand, Scotland twice, New Orleans, Spain, Germany, Portland, Kentucky, and Mexico twice. 

I had stories published for the first time in Wired, Penthouse, Executive Travel, 7x7, the Los Angeles Times Magazine, Mixology, and Tasting Table.

I continued to have articles published in the San Francisco Chronicle, Tasting Panel, Beverage Media, Caviar Affair, SilverKris, and Fine Cooking.

On top of all that, I blogged here on Alcademics almost every day of the year.

No wonder I'm exhausted, but what a year! 

Book: The Cocktail Collective

Hey, I have a recipe in the new book The Cocktail Collective! It was edited by Jacob Grier and it includes my Perudriver.  I've been cited in a few books, but this is the first time I've had a recipe in one. 

(Grier assures us that there are no actual blue drinks in the book.)

As I haven't seen the book in person yet, I'll let Jacob do it. The info below is pasted from his website:

The guide includes more than 200 cocktail recipes in chapters devoted to brandy, gin, rum, tequila, vodka, whiskey, and assorted spirits like aquavit, genever, and amari. There are also basic introductions to each spirit, instruction on basic mixing technique, and advice for stocking a home bar. Throughout the emphasis is on spirits that are in reasonably wide distribution and fresh ingredients that require a minimum of preparation. The guide is pocket-sized and spiral bound so that it will lay conveniently flat while one mixes a drink.

The guide is by no means a replacement for the more comprehensive books on the market, but it does fill a niche for an inexpensive cocktail book that’s not filled with terrible recipes some intern cobbled together from the internet. (For those more comprehensive books, see once again Andrew Bohrer, and buy the books he recommends if you want to get serious about cocktails.) It’s a mix of classics, popular drinks, a few of my own cocktails, and contributions from other bartenders and cocktail enthusiasts. The latter greatly improved the quality of the guide. It’s a stellar a list of contributors and I’m very grateful to them for sharing their creations:

Anu Apte, Stephen Beaumont, David Buehrer, Frank Cisneros, Ryan Csanky, John Deragon, Michael Dietsch, Ron Dollete, Jabriel Donohue, Meagan Dorman, Camper English, Andrew Finkelman, Ricky Gomez, Peter Gugni, Jenn Hegstrom, Neil Kopplin, Mindy Kucan, Tom Lindstedt, Kevin Ludwig, Elizabeth Markham, Lance Mayhew, Jim Meehan, Jeffrey Morgenthaler, Blair Reynolds, Adam Robinson, Matt Robold, Jim Romdall, Stephen Shellenberger, David Shenaut, Chris Stave, Kelley Swenson, Jeremy James Thompson, Keith Waldbauer, Stephen Warner, Allison Webber, Neyah White, Rocky Yeh

So even if you have plenty of other books full of classic recipes, my guess is that at the very least you’ll find something new and interesting from these folks.

If you’d like to purchase a copy, you can order directly from the publisher here. It’s also available through Amazon. 

 

Sherry Bodega Visit: Bodegas Sanchez Romate

In September 2010 I visited several sherry bodegas. Here are pictures and a few notes from Bodegas Sanchez Romate. 

(Our guide used a barrel as a chalkboard.)

(Our host.)

(The bodega is relatively small and sort of goth.)

(We signed a barrel.)

• Not a touristy bodega- don’t do tours
• Fino has more oxidation than manzanilla because the flor dies in winter and summer in Jerez. 
• Delicious amontillado 5 years under flor
• Muscatel was like blueberry pie filling with curry
• Brandy Cardenal Mendoza top selling brandy de Jerez in US

Book Review: Champagne Cocktails by Jared Brown & Anistatia Miller

I recently received a review copy of Champagne Cocktails by Jared Brown & Anistatia Miller. The book was first published in 1999 and they've just released a 2010 edition. 

The book's description is:

Fancy the classic Champagne Cocktail that Esquire magazine called one of the "Ten Best Cocktails of 1934"? Lean toward something more daring like the creamy, frothy Soyer au Champagne crafted by 1840s celebrity chef Alexis Benoit Soyer? Looking for a modern elderflower-scented sparkler like the Waterloo Sunset or a Negroni Sbagliato? Or are you simply an unrepentant sipper of the bubbly in any way shape or form?

Then you'll love the revised and expanded 2010 edition of Miller's and Brown's 1999 classic, Champagne Cocktails. Among the 135 cocktails in this breezy tome, you'll find recipes, tips, wisdoms, witticisms, and  wacky quotes from such diverse sources as Voltaire and the British comedy hit Absolutely Fabulous. 

Whether you're pouring a Spanish cava, an Italian spumante, prosecco, or franziacorta, a German sekt, or something French this holiday season, you'll find a cocktail--an even a food accompaniment--to suit your taste in the pages of this classic Miller & Brown volume.

The book will soon be out in a Kindle/electronic edition, which will be great because that means it will be searchable. 

The book's recipes are grouped by drink category, rather than alphabetically. Each section lists a history of the main drink in the category, like the original Champagne Cocktail or the French 75, then list cocktail derivatives afterwards. More than the recipes, I loved the information and trivia before each drink. 

The book is available at Mixellany or on Amazon.com.

Cheers to Rudolph, Not the Reindeer

(Image courtesy of Cherry Heering.)

In my latest blog post at FineCooking.com, I introduce the Blood and Sand. The cocktail was almost certainly created in honor of the  1922 silent movie of the same name, staring Rudolph Valentino.

I've also written a long story about all the different ways bartenders are changing this drink, but that's going in an upcoming issue of Mixology Magazine so unless you read German you're out of luck on that one.     

I will say, though, that should you decide to watch the movie on which the drink is based, the 1941 version with Rita Hayworth and Tyrone Power is much more entertaining than the original. Unless you want to watch Rudolph on a silent night. 

The blog post is here. 

 

Cocktail Menu: Nightjar in London

Here is the new cocktail menu from Nightjar in London. It has some great looking drinks on it: Galliano balsamic float on a shrub, absinthe smoke, barrel-aged Pina Colada and a bottle-aged Bloody Mary, prune and truffle liqueur, etc. 

COCKTAILS 

THE FOLLOWING PAGES LIST OUR WIDE RANGE OF RARE, REVIVED AND ORIGINAL COCKTAILS. OUR LIST IS DIVIDED INTO FOUR SECTIONS, SPANNING THE GLORIOUS HISTORY OF THE COCKTAIL: PRE-PROHIBITION, PROHIBITION, POST-WAR AND NIGHTJAR SIGNATURES. OUR BAR STAFF WILL HAPPILY MAKE ANY CLASSIC OR MIX YOU A COCKTAIL TO ORDER. 


PRE-PROHIBITION - 1600-1918 
ANCIENT RECIPES AS WELL AS EARLY CLASSICS FROM THE LIKES OF ICONIC BARTENDERS JERRY THOMAS AND HARRY JOHNSON. EXPECT AN ECLECTIC MIX OF FRUITY FLAVOURS, CREAMY TEXTURES AND SOME STRONGER, DRIER CONCOCTIONS.

PROHIBITION: 1918-1932
 SERIOUS COCKTAILS FROM A DESPERATE TIME. MOSTLY SHORT, STRONG, AND AROMATIC  NOT FOR THE FAINT HEARTED! 

POST-WAR: 1940-2000
ENCOMPASSING OUR TWISTS ON SOME  LATTER-DAY DRINKS FROM THE COCKTAIL HINTERLAND THAT WAS THE POST-WAR YEARS UP TO THE COCKTAIL RENAISSANCE OF THE NEW MILLENNIUM. WE ARE CONFIDENT THAT OUR VERSIONS WILL SURPRISE YOU. 

NIGHTJAR SIGNATURES
 ALL ARE ORIGINAL CREATIONS FROM THE  NIGHTJAR TEAM, MOST CONTAINING INFUSIONS, LIQUEURS OR BITTERSCREATED IN-HOUSE. 

PRE - PROHIBITION

SEASONAL SHRUB £8.50
SANTA TERESA GRAN RESERVA
NIGHTJAR SHRUB: 
SEASONAL BERRIES, HERBS, SPICES
LEMON JUICE 
GALLIANO BALSAMICO FLOAT

JAPANESE
HENNESSY FINE DE COGNAC
LEMON JUICE
NIGHTJAR HOMEMADE ORGEAT
BOGART’S BITTERS

WINTER CUP £8.50
JOHNNIE WALKER BLACK WHISKY
NIGHTJAR HOMEMADE VERMOUTH
KING’S GINGER LIQUEUR 
TOPPED WITH SODA 

MORNING GLORY FIZZ
BAILIE NICOL JARVIE SCOTCH WHISKY
FRESH SQUEEZED LEMON 
FRESH SQUEEZED LIME
DASH ABSINTHE
SUGAR SYRUP
TOPPED WITH CHAMPAGNE

BOBBY BURNS
BLACK BOTTLE WHISKY 
ANTICA FORMULA CARPANO VERMOUTH
DASH BENEDICTINE

COFFEE COCKTAIL
COMTE DE LAUVA ARMAGNAC VSOP
TAWNY PORT
WHOLE EGG
GRATED NUTMEG

JULEP
FOUR ROSES SMALL BATCH BOURBON
NIGHTJAR APRICOT BRANDY
CLAPPED MINT
SUGAR TO TASTE

BISHOP £8.50
HENNESSY VS COGNAC
PEDRO XIMENEZ SHERRY
NIGHTJAR SPICED WINE

VALENCIA £9
MERCIER CHAMPAGNE
NIGHTJAR APRICOT BRANDY
DASHES ORANGE BITTERS
FRESH SQUEEZED ORANGE

PROHIBITION

BETWEEN THE SHEETS
HENNESSY FINE DE COGNAC
DIPLOMATICO RESERVA RUM
TRIPLE SEC
FRESH SQUEEZED LEMON
GOMME SYRUP

THE COLONY 
TANQUERAY TEN GIN
GRAPEFRUIT JUICE
MARASCHINO
GOMME SYRUP

SCOFF LAW
FOUR ROSES SMALL BATCH BOURBON
DRY VERMOUTH 
ORANGE BITTERS
NIGHTJAR GRENADINEFRESH SQUEEZED LEMON 

THE SECRET COCKTAIL £8.50
TANQUERAY GIN
PERE MAGLOIRE CALVADOS
LEMON JUICE
GOMME SYRUP
NIGHTJAR HOMEMADE GRENADINE

REMEMBER THE MAINE
FOUR ROSES SMALL BATCH BOURBON
SWEET VERMOUTH
CHERRY BRANDY
ABSINTHE

DEEP SEA
JENSEN’S OLD TOM GIN
SWEET VERMOUTH
ORANGE BITTERS ABSINTHE

HANKY PANKY
FERNET BRANCA
JENSEN’S OLD TOM GIN
BYRRH

THE EDDIE BROWN
NO. 3 LONDON DRY GIN
NIGHTJAR KINA LILLET
NIGHTJAR APRICOT BRANDY

CORONATION NO.1 £8
NOILLY PRAT DRY VERMOUTH
LA INA SHERRY
MARASCHINO
ORANGE BITTERS
AGED IN LIMOUSIN OAK

POST - WAR 

BOTTLED BLOODY MARY
CHASE VODKA
LA INA SHERRY
TOMATO JUICE
TABASCO
FRESH SQUEEZED LEMON
WORCESTERSHIRE SAUCE
SEASONED & BOTTLE CONDITIONED

SILK STOCKINGS
EL JIMADOR BLANCO TEQUILA
MIXED BERRY LIQUEUR
EARL GREY CONDENSED MILK 
GOMME SYRUP 

AGED PINA COLADA
APPLETON ESTATE 12 YEAR OLD RUM 
WRAY AND NEPHEW OVERPROOF RUM
NIGHTJAR SECRET INGREDIENTS
GOMME SYRUP
FRESH COCONUT MILK
FRESH PINEAPPLE JUICE
AGED IN LIMOUSIN OAK

THE WIBBLE £8.50
PLYMOUTH NAVY STRENGTH GIN
NIGHTJAR SLOE GIN
MUROISE
GOMME SYRUP
FRESH SQUEEZED PINK GRAPEFRUIT 
FRESH SQUEEZED LEMON 

FOG CUTTER £9
APPLETON ESTATE VX RUM
HENNESSY VS COGNAC
TANQUERAY GIN 
FRESH SQUEEZED ORANGE AND LEMON 
NIGHTJAR ORGEAT LA INA SHERRY

ISLANDS IN THE STREAM £8.50
JENSEN’S OLD TOM GIN
SANTA TERESA CLARO RUM
FRESH SQUEEZED LIME
ANGOSTURA BITTERS
GREEN COCONUT WATER

TOREADOR
HERRADURA BLANCO TEQUILA
FRESH SQUEEZED LEMON
NIGHTJAR APRICOT BRANDY
PEACH BITTERS

ENGLISH MULE
RAISIN-INFUSED G-VINE GIN
FRESH SQUEEZED LIME 
SPARKLING VERMOUTH
KING’S GINGER LIQUEUR 
GOMME SYRUP

AIRMAIL  £9
 SANTA TERESA GRAN RESERVA RUM
ORANGE BLOSSOM HONEY WATER
FRESH SQUEEZED LIME
CHAMPAGNE

NIGHTJAR SIGNATURE 

24 VOLT COBBLER
ELDERBERRY-INFUSED MOZART DRY
FRESH CRANBERRIES
MAPLE SYRUP
FRESH SQUEEZED LIME
NIGHTJAR ELECTRIC BITTERS
MIXED BERRIES LIQUEUR
RED WINE

PEDRO PARAMO £9
HERRADURA REPOSADO TEQUILA
NIGHTJAR BLOOD ORANGE & SAFFRON LIQUEUR
PINK GRAPEFRUIT JUICE
DASH LIME
AGAVE SYRUP

RUPUNUNI £8.50
EL DORADO 3 YR RUM
DASH WRAY & NEPHEW OVERPROOF RUM
SPICED HONEY
FRESH SQUEEZED LIME

LITTLE ENTENTE
BELEVEDERE VODKA 
ST GERMAIN ELDERFLOWER LIQUEUR
GRILLED KOREAN PEAR, MUDDLED
KAFIR LIME LEAVES
FRESH SQUEEZED LEMON
BLUE MOON WHEAT BEER

LADYBIRD £9
SANTA TERESA RHUM ORANGE
NIGHTJAR PRUNE & TRUFFLE LIQUEUR
CARIBBEAN SPICES
FRESH SQUEEZED LIME

BRICK LANE COCKTAIL
BOLS GENEVER
CAMPARI SYRUP
DOLIN DRY VERMOUTH
FRESH SQUEEZED MANDARIN

BARNARD’S BREW
CHAIRMAN’S RESERVE RUM
NIGHTJAR FALERNUM
CARIBBEAN BITTERS
CAMPARI SYRUP
FRESH SQUEEZED LIME

NAME OF THE SAMURAI £9
NIKKA FROM THE BARREL WHISKY
NIGHTJAR GINGER AND RAISIN SAKE 
FRESH LAVENDER
VANILLA SUGAR

BBC
PERE MAGLOIRE VSOP CALVADOS 
BECHEROVKA CORDIAL
ABSINTHE SMOKE

Cocktail Menu: Red Medicine in Los Angeles

Red Medicine is a new restaurant/lounge in Beverly Hills run by some Michael Mina alums, including group beverage director Noah Ellis. 

When I look at this menu, all I can see is "Chili-Anise Shrub" and "Chinchon Anis." Sound delicious. 

Here is the drink menu, pasted from their website. 

#11 Pimm’s No. 1, Apricot “Brandy”, Lemon,Egg White, Purple Basil, Splash of Soda
Shaken well and served in a fizz glass without ice

#18 Krome Vodka, Chili-Anise Shrub, Lime,Grapefruit, Peychaud’s Bitters, Thai Basil,Ginger Beer
Shaken and rolled into a tall glass
Inspired by Scott Beattie’s ‘Irian Jaya’

#22 Red Wine, Sparkling Lemonade
Served tall, over ice

#24 Clear Creek Apple 2yr, Beefeater, Grenadine,Lime, Splash of Soda
Served up, with a lime wedge
The Star Daisy, as originally taught to me by Marcovaldo Dionysos

#25 Plymouth, Combier, Campari, Calamansi
Served up
Our spin on the ‘Jasmine’, in the early throes of citrus season

#26 Weber Haus, Violette, Lime, Pineapple,Palm Sugar, Peychaud’s Bitters
Shaken and rolled into a tall glass

#28 Plymouth, Yuzu, Honey, Chinchon Anis, Tonic
Shaken and served long

#29 Gosling’s, Housemade Ginger Beer, Lime
Served long, over crushed ice, with a lime peel
‘Dark and Stormy’ – what better drink for the weather?