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Obligatory St. Patrick's Day Round-Up

This St. Patrick's day, instead of [overused green beer reference], try something different! Avoid the crowds of [condemnation of college student behavior] and instead enjoy [statement of superiority even though you're participating in the same Hallmark Holiday of drinking]! Here are places to enjoy [stereotypical Irish drink] but served in new ways!

Guinness float at St. Francis Fountain. It's a vanilla ice cream float with Guinness instead of root beer. 

The Black Friar's Pint at The Fifth Floor Restaurant. This crazy cocktail developed by Jacques Bezuidenhout contains Guinness spiced with cardamom, Plymouth gin, Lustau East India Sherry, bitters, and egg white. 

Guinness Gingerbread ice cream at Humphry Slocombe. The flavors rotate at this progressive ice cream shop, but they tend to have a lot of beer flavors. Forecast for something Irish-flavored this week: Excellent. 

Not Every Experiment is a Success

Sometimes creative garnish experiments are a success. Sometimes, not so much.

 

Agavation

Agave syrup backlash! CHOW.com links to some stories on agave syrup and how it might not be so good for you.

But at least one of those stories is not so scientific. Arguing that the syrup is not a raw food but often labeled as raw syrup (a point he's totally right on- no disagreement there) he argues about all the terrible health problems that it might cause. I would have believed much of it, except for this:

"Agave Syrup was originally used to make tequila.  When Agave Syrup ferments, it literally turns into tequila.  The enzymatic activity therefore MUST be stopped so that the syrup will not turn into tequila in your cupboard."

Riiiiight, much the same way simple syrup will literally turn into rum and mashed potatoes will literally become vodka if you leave them on the counter overnight. I wish!

Agave is a lot like a sweet potato- it even tastes like one when it's baked. In the raw state, it tastes like a yucky plant, then you bake it and it gets sweeter as it converts into sugar. Yam-tastic. Then you squish out the sugar and ferment it into a beer, then you distill the beer into a spirit. In this case, the spirit is tequila.

Is that beer bad, or unhealthy sugar? I dunno, but if so, it's probably bad in the same way maple syrup is bad. But I certainly wouldn't take the raw food guy's analysis at face value. Neither would I trust one brand that says (okay, implies) that the other brands add artificial sweeteners to their agave syrup.

What's interesting to me (because I am a nerd) is that these methods for producing agave syrup first squish out the liquid then bake it to get sugar syrup. In most tequila making, they bake first and squish later. That is, most with the exception of some large tequila makers who use a diffusion band" that can extract  the fermentable substances from agave first, and bake second. (Could this statement be totally incorrect? Yes, as I learned it on day 5 of a five-day tequila binge through Mexico.)

Oh right, the point: If you're using agave syrup for it's low-glycemic fructose whatever then it's certainly worth a closer look at what you're getting. If you're using it to avoid high-fructose corn syrup or as a lower-calorie drink  sweetener, I don't think there's any need to panic until we learn a bit more.

Glossy Booze: mid-September edition

It's time for the monthly-or-so round-up of booze stories in glossy magazines.

In Tasting Panel, an industry magazine to which I'm a regular contributor, I have three stories in the September issue: One on Tales of the Cocktail, a quick blurb on Appleton and Kobrand, and a story on savory cocktails with quotes from Jackie Patterson formerly of Orson in San Francisco, and Stephen Kowalczuk of Room at Twelve in Atlanta.

Bon Appetit (October) has a recipe for the Moscow Mule and a round-up of ten wine bars.

There is also a largeish feature on blended whiskies that I don't believe mentions malted vs. grain whiskies, which, you know, is kind of important.

Also, how do you know when this cocktail thing is getting big? When Triscuit is sponsoring a cocktails/movies/Triscuits promotion. For reals. 

Men's Journal (October) has a round-up of America's Best Beers, regional beers, and craft beers. It's a lot of beers.

944 Magazine (San Francisco edition) has a story on Lotus Vodka.

Playboy has a little blurb on accidentalwine.com.

7X7 has three booze features: One on Clock Bar, one on white summer wines, and a third on ginger in drinks with the recipe for Beretta's Agricole Mule. (mint, cane syrup, rhum agricole, lime juice, gingle syrup, seltzer)

Details lists 5 tequila cocktails, four of them they just describe and one they print the recipe for. The drinks are from the Pegu Club (NYC), TearDrop Lounge (Portland), Bar Pilar (DC), and Violet Hour (Chicago).

Glossy Booze: early September edition

 Glossy Booze is a round-up of liquor stories in magazines sent to my house. Here's what's new in September issues:

In Men's Vogue, Jay McInerney (yep, him) has a big story on "Billionaire Winos," about multi-million dollar wine collections and auctions. Also, about how much he drank with said winos and how much everything cost.

Conde Nast Traveler notes that the most expensive drink in Vegas is the Menage a Trois at Wynn's club Tryst, which is a mix of Hennessy Ellipse cognac, Cristal rose champagne, and Grand Marnier with a 24-karat gold diamond-studded straw for $3,000. Something tells me those straws often see additional non-drink related use.

Throw out that cocktail! David Wondrich declares the Gin Rickey "The official drink of summer" in September's Esquire.

Sunset magzine is chock full o' booze this month. They mention drinking at The Trappist and Flora in Oakland, a tequila tasting at Mandalay Bay, a winemaker class in Washington, the Mai Tai at the Royal Hawaiian Hotel, and there is a whole section for the Western Wine Awards.