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Women’s Equality Day*

August 26, 2010 by Pink Lady

*Recent ruminations from LUPEC Boston, in case you missed ‘em in this week’s Dig.

by Pink Lady

Ninety years ago this week the struggle for women’s suffrage in United States came to quiet end. At 8 a.m. that morning, Secretary of State Bainbridge Colby issued a proclamation that the 19th Amendment granting American women the right to vote in all public elections had officially become part of the Constitution.

The ceremony took place behind closed doors at Secretary Colby’s private residence “without ceremony of any kind,” according to the New York Times, “unaccompanied by the taking of movies or other pictures, despite the fact that the National Woman’s Party, or militant branch of the general suffrage movement, had been anxious to be represented by a delegation of women and to have the historic event filmed for public display and permanent record.” It was nevertheless monumental, a moment 72 years in the making and the culmination of a long and ceaseless campaign for American women and their male supporters.

Fifty-one years later, at the height of the Second Wave Women’s Movement, U.S. Congress designated August 26 to be “Women’s Equality Day”, both as a nod to women’s enfranchisement and to women’s continued efforts toward full equality. To paraphrase, the Joint Resolution was passed because “the women of the United States have been treated as second-class citizens and have not been entitled the full rights and privileges, public or private, legal or institutional, which are available to male citizens of the United States…the women of the United States have united to assure that these rights and privileges are available to all citizens equally regardless of sex” designating August 26, the anniversary date of the passage of the Nineteenth Amendment, “as symbol of the continued fight for equal rights.”

Sounds like reason enough for us to raise a glass. The ladies of LUPEC Boston will be celebrating Women’s Equality Day as we do, with a party and cocktails, of course! We’ll team up with Bols Genever & St-Germain to host a cocktail party at the Franklin Southie on Thursday, August 26 from 9 p.m. – close, featuring $5 Women’s Lib-themed cocktails, cheap bar snacks, and general merry-making. We hope to see you there.

If you can’t make it by, why not sip on a Shaddock? It’s a delightfully delicious sip that contains both St-Germain and Bols and is simple to make at home. After all, it’s all equal parts.

THE SHADDOCK

.75 oz Bols Genever

.75 oz St-Germain

.75 oz Aperol

.75 oz fresh lemon juice

Shake with ice in a cocktail shaker. Strain into a chilled cocktail glass.

Cin-cin!

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What We’re Drinking: The Aviation*

August 18, 2010 by Pink Lady

*Recent ruminations from LUPEC Boston, originally published in the Weekly Dig.

by Pink Lady

Who doesn’t love an Aviation? This drink is a tremendous cocktail that has been thankfully resurrected in recent years by classic cocktail cognoscenti. The drink recipe was first published in How to Mix Drinks by Hugo Ensslin, the German-born head bartender at the Wallick House Hotel in Times Square. His was the last cocktail manual to hit bookshelves before Prohibition begat the great drought in America (and now recently available in reprinted form from Mud Puddle Books.) Many consider this drink one of the last great cocktails to be invented before the Noble Experiment.

The Aviation has made a glorious comeback in the past five or so years and graces the cocktail list of many a fine drinking establishment from coast to coast in 2010. The formula, however, is slightly different than the original mixture. You’ll typically find this drink made following the 1930 recipe that Harry Craddock ran in his tome, the Savoy Cocktail book, which features gin, lemon juice, and Maraschino liqueur.

The aforementioned recipe makes a fine drink, to be sure. But Ensslin’s pre-Prohibition recipe used two liqueurs to give this concoction wings: Maraschino and Crème Yvette. The latter has been unavailable in the states until very recently, making this classic potation’s name a mystery. Add a hint of the new-old violet-hued Crème Yvette recently released from Cooper Spirits (or Crème de Violette if you can’t find it), and the drink takes on a sky blue hue. Aviation was still very new back in 1916 and a hot topic, thus a perfect candidate for a cocktail name.

We suggest you sidle up to any bar that stocks Crème Yvette or Crème de Violette and sample the original recipe today, just because you can.

AVIATION

.75 oz lemon juice

1.5 oz dry gin

2 dashes Maraschino

2 dashes Crème Yvette

Shake with ice in a cocktail shaker and strain into your favorite vintage cocktail glass. Garnish with a Maraschino cherry.

Cin-cin!

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ART OF THE APERITIF*

August 11, 2010 by Pink Lady

*Recent ruminations from LUPEC Boston, in case you missed ‘em in this week’s Dig.

by Pink Lady + Bourbon Belle

Look at you, relaxing on the veranda or at the café in the early evening with a glass of something lightly sweet and lightly alcoholic. Stimulating your appetite with an aperitif? How civilized.

Aperitifs, or ‘aperitivos’ as Italians call them, were once a de rigeur start to a meal in France and Italy. These tipples were chosen for their appetite enhancing effects. As the members of LUPEC recently learned at the “Art of the Aperitif” seminar at Tales of the Cocktail (an annual convention for drink enthusiasts), many of the herbs and botanicals used in classic aperitif wines got their start in the pharmacy. Wormwood, the ingredient that gave vermouth its name (‘vermut’ in German), was once prescribed to cure stomach ailments; Gentian has similar medicinal purposes. Steeped in wine and fortified as vermouth, the bitter botanicals were believed to stimulate the palate, because the acid in the dry wine base kick-started salivation and, in turn, hunger.

Classic aperitif tipples include vermouth, Dubonnet, Kina Lillet (Lillet’s quinine-flavored, slightly bitter antecedent) and pastis or Absinthe. As it happens, all of these have potent and delicious application in cocktails. If it weren’t for vermouth, there would be no martini or Manhattan, of course. Without Absinthe or other anise liqueurs, how would you make a Sazerac? Aperitif-style beverages date back centuries in many cultures, but the practice of imbibing before gorging was particularly fashionable in Europe during the late 19th century, just as the cocktail was coming into its own.

As the cocktail enjoys a renaissance today, we think it’s only fair to give the aperitif another go. That’s why we’re planning to attend Brix by Night’s “Art of the Aperitif” class this Thursday. Tom Schlesinger-Guidelli will shake up cocktails made with modern classic liqueur St-Germain. Until then, we’ll conjure our appetites with one of these.

The Bohemian Cooler

1.5 oz. St. Germain

.75 oz. Old Overholt Rye

.75 oz. Lemon Juice.

Mount in a high ball, shake, add 2 oz. spicy ginger beer, add back ingredients and top with ice. No garnish.

Cin-cin!

The Art of the Aperitif will take place at Brix on Broad Thursday, August 12, 7 – 9 p.m. Tickets are $35 per person and include 5 cocktail tastes and traditional bar snacks. Space is limited. Call 617.542.2749, ext. 2 to make a reservation.

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AN EGGS-CELLENT ADVENTURE*

August 4, 2010 by Pink Lady

*Recent ruminations from LUPEC Boston, originally published in the Dig.

by Pink Lady

LUPEC is fresh off the plane from Tales of the Cocktail, an annual convention for drink geeks in New Orleans, and after five straight days of imbibing, we sure are hungover. Back in the days before Prohibition, this situation called for one thing: a sour, a fizz, or really any style of morning brace up made with an egg.

Eggs are a contentious topic in many bars, which is why we were thrilled to attend the seminar entitled “The Egg-pire Strikes Back” last week. Work (or drink) in a craft cocktail bar long enough and you will inevitably hear a guest say: “Eggs in cocktails? Isn’t that dangerous? What about salmonella?”

Eggs have a long history as a cocktail ingredient. They were originally used as a substitute for milk in drinks and began to appear in recipes like the Morning Glory Fizz and the original recipe for the Sour in the 1880s.

Egg effectively works to bind the ingredients in the drink together, giving it a smooth, velvety texture. We’ve all been raised to fear salmonella, of course, but the bacteria takes about three to five weeks to develop, so using fresh eggs should keep you in a safety zone. It also targets the sick, the elderly and infants, most of whom shouldn’t be drinking anyway. And, in general, eggs have lower danger levels than lettuce.

Now, let’s get back to that morning brace up. People drank frequently in the days before Prohibition, which could of course lead to a bit of morning malaise. Before the Bloody Mary was even a twinkle in Pete Petiot’s eye, there was the Morning Glory Fizz. There are two ways to avoid a hangover: one is to never start drinking, the other is never stop. After stirring our souls and exhausting our livers at Tales of the Cocktail, I’m sure you know which one we’d choose.

Below, you’ll find Harry Johnson’s fizz recipe, about which he wrote: “The author respectfully recommends the above drink as an excellent one for a morning beverage, which will give a good appetite and quiet the nerves.” You heard the man. Bottoms up!

MORNING GLORY FIZZ

Harry Johnson’s recipe, adapted from Imbibe! by David Wondrich

0.75 tbsp sugar

0.5 oz lemon juice

0.25 oz lime juice

0.5 tsp absinthe dissolved well with a little water

egg white

2 oz Scotch whisky

Combine ingredients in a cocktail shaker and dry shake for a few seconds. Add ice and shake, then strain into a highball. Top with soda water.

CIN-CIN! LUPECBOSTON.COM

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BULLETPROOF COCKTAIL: THE AMERICANO*

July 28, 2010 by Pinky Gonzales

*Recent ruminations from LUPEC Boston, in case you missed ‘em in the Dig.

by Pinky Gonzalez

In the spirit of bulletproof cocktails (read: drinks very hard to fuck up), we offer the Americano. It was born in Italy, and named for us Americans. It’s a tall, soda-and-mixers drink, and you can knock back a few of ‘em in the blazing heat without worrying about it going straight to your head.

Most bartenders won’t know what the hell you’re ordering if you ask for it by name, however, so do the following. Ask graciously if they are familiar with the highball Americano, as opposed to the (sans-alcohol) espresso with hot water. If not, kindly say something like, “It’s a little obscure but simple: equal parts Campari and sweet vermouth topped with soda in a tall rocks glass with an orange twist.”

Make sure it gets plenty of ice too. Some ‘tenders like to skimp on the rocks, lest they have to make (sigh, groan!) another trip to lug up more ice for their bin. Fill it with ice, pal.

Cinzano, the Italian (sweet) vermouth is preferred here. Campari is a scarlet-hued, bittersweet, Italian aperitif that is usually mixed with soda or used in Negronis. Campari was developed in Milan in 1860 by Gaspare Campari, using a secret recipe of aromatic herbs in a base spirit. Bark, cherry and orange peel often come to mind.

The Americano cocktail was originally known as the “Milano-Torino”—Campari from Milan (Milano) and Cinzano from Turin (Torino). During Prohibition, the Italians noticed a surge of American tourists who enjoyed the beverage. As a nod to their thirsty American visitors, the drink became known as the “Americano.”

CIN-CIN!

AMERICANO

Fill glass with ice, top with:

1 oz Campari

1 oz sweet vermouth

fill with club soda

garnish with orange peel

READ MORE FROM THE LADIES UNITED FOR THE PRESERVATION OF ENDANGERED COCKTAILS, BOSTON CHAPTER, AT LUPECBOSTON.COM.

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What We’re Drinking: The Anacaona Aperitif*

July 21, 2010 by Pink Lady

*Recent ruminations from LUPEC Boston, in case you missed ‘em in the Dig.

As you read this, we’re living it up in New Orleans for the five days of boozy revelry known as Tales of the Cocktail. In addition to attending the classes, parties and tasting rooms that fill the days and nights, LUPEC Boston will team up with our New York brethren to host our very own Spirited Dinner at the Redfish Grill.

Times are tough with the current oil spill in the Gulf—several LUPEC members will take a break from the Tales action to help with relief efforts there. In light of this, we’re excited to support local restaurants during the festival.

We’re also pumped about the welcome cocktail we’ve created for this event, which combines Dubonnet Rouge, allspice dram and Combier L’Original (the original triple sec), with sparkling wine. Never before available in the US, Combier has just been released in Boston and is coming to a bar/liquor store near you soon.

Distilled in the heart of France’s Loire Valley, Combier is made from hand-selected orange peels sourced from Haiti, sugar beets from Normandy and a proprietary blend of ingredients from the Loire Valley. The Combier family developed their recipe in 1834. The liqueur is made in a triple distillation process (hence “triple sec”) where ingredients are distilled three times in the same copper pot stills first used by the Combier family. The taste is more natural, versatile and stable than the sugar- and water-based concoctions that pass for triple sec today.

With the Anacaona Aperitif, ingredients from France, Haiti and the Caribbean mingle in the glass. We’ve named the drink for Queen Anacaona, one of the earliest Taino leaders to fight off Spanish conquest of Haiti in the late 15th century. She resisted in vain but is revered to this day as one of the nation’s founders.

Drink with us vicariously by mixing up one of these tonight!

ANACAONA APERITIF

1 oz Dubonnet Rouge

.75 oz Combier L’Original

1 barspoon St. Elizabeth’s Allspice Dram

3 dashes angostura orange bitters

brut champagne or sparkling wine

Stir ingredients with ice and strain into an aperitif glass. Top with 2 oz brut sparkling wine.

For garnish, squeeze an orange peel over the drink to release the oil, rub rim of glass, then

discard peel.

TALES OF THE COCKTAIL IS JULY 21ST-25TH IN NEW ORLEANS. TO KEEP UP WITH LUPEC’S SHENANIGANS IN REAL TIME, FOLLOW US ON TWITTER @LUPECBOSTON.

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Botanical Garden with Charlotte Voisey

July 20, 2010 by Pink Lady

by Pink Lady

If you are a fan of LUPEC Boston you are likely aware that we are big fans of gin. We love this spirit for its versatility, mixabilty, and approachability when introducing cocktail neophytes to the wonderous world of classic cocktails. At Tales of the Cocktail this week, a plethora of seminars on gin await; at the top of our list is The Botanical Garden, led by the lovely and talented Charlotte Voisey, Portfolio Ambassador for William Grant & Sons, USA.

As we discussed a few weeks back, the botanical blend chosen by a master distiller is what sets his or her brand apart from all others in the marketplace. Juniper must be play a leading role but the rest are up to the choice and taste of the master distiller. We caught up with the Charlotte to delve a little deeper into the topic of botanicals, a little preview of what’s to come during the Botanical Garden seminar on Thursday morning.

LUPEC Boston: What are the most important factors distillers look for when selecting botanicals?

Charlotte Voisey: The most important thing is consistency of the berries/seeds/botanicals.  As they are natural products there can be differences from harvest to harvest so checks are needed to look at the oil content of the botanicals to make sure that they meet the distiller’s specifications.

LB: Are there common botanicals that can be found in all/most gins besides juniper? Any particular reason for this besides tradition?

CV: Generally most gins will contain angelica, coriander and citrus elements and mainly because these botanicals work together well for a good general balance of flavor and character.  Floral botanicals help give a lovely sophisticated nuance to some gins.  I believe that tradition played a part for a while, but recently the selection of botanicals used has opened right up.

LB: Does seasonality affect a botanical blend as it may with wine, like a good vs. bad vintage?


CV: In general there will be no difference during the year as the botanicals are just the berries or seeds that will be produced at the same time every year.  Some botanicals definitely have a time during the year when they are at their best and this is when they are harvested, but as long as this is kept consistent each year then so will their quality and their contribution to the balance of flavor of the gin in question.

What are the most important botanicals beside juniper? What kinds of flavors or aromas do they impart?

Juniper is the most important as it has to be, by law, the most dominant botanical.  The other botanicals all bring something to the party but it is really the balance obtained between all of the extracted oils that is the important factor. It is no use having a really dominant nose that simply swamps everything else.

Can you suggest some go-to herbs, mixers, or other ingredients that bartenders can keep in mind while developing Hendricks cocktails to enhance different facets of the flavor profile?
Hendrick’s has a lovely delicate floral characteristic that bartenders do well not to overpower; strong, bitter and herbaceous ingredients can certainly be used in Hendrick’s cocktails but are best done with a light hand. Hendrick’s seems to play delightfully in four main flavor directions – spicy, floral, citrus and refreshingly clean.

Do you have a favorite botanical?
Juniper is the almighty botanical and therefore the most respected, as without it we have no “gin”.  But I do love to draw on the refreshing subtle cucumber essence in Hendrick’s when I am mixing.

Don’t miss a chance to taste for yourself at the Botanical Garden seminar this Thursday, July 22 @ 10:30 a.m.

Cin-cin!

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LUPEC Spirited Dinner at Tales of the Cocktail

July 14, 2010 by Pink Lady

by Pink Lady

In a week LUPEC Boston will be joining 10,000 revelers to converge on the Crescent City for five blissful days of libations, education, and cocktail preservation. As if that wasn’t enough to make our little hearts flutter, we’re thrilled to be teaming up with our LUPEC NYC brethren to host a Spirited Dinner at The Redfish Grill.

With the recent oil spill crisis in the Gulf it’s now more important than ever to support the the hospitality and seafood industries of Louisiana. We’ll be teaming up with the gals of LUPEC NYC to serve a spectacular dinner at the fantastic Redfish Grill on Bourbon Street. If you’re heading down to Tales, we hope you’ll come and join us! Check out the menu & cocktails below, which we’ll be writing about and posting recipes for in the coming weeks. Details below.

We hope to see you there!

LUPEC SPIRITED DINNER @ REDFISH GRILL

Thursday, July 22 8 p.m. – 11 p.m.

115 Bourbon Street

New Orleans, LA

To reserve a spot today, call: 504.598.1200

Redfish Grill‘s Menu
Cocktails by Kirsten Amann and Lynnette Marrero

Aperitif: Anacaona Aperitif
Dubonnet Rouge
Combier L’Original
St. Elizabeth’s allspice dram
Angostura orange bitters
brut champagne or sparkling wine
orange peel, discarded

Amuse Bouche:
Crystal marinated P& J oyster
fried crisp, served with “red-eye” mayonnaise

Amuse Bouche Cocktail: Islay Alteña
El Tesoro platinum tequila
fresh lemon juice
simple syrup
Jerry Thomas Decanter bitters
Lagavulin 16
lemon oil

First Course:
Grand Isle Shrimp and Grits
our version made with Anson Mill’s grits, hickory grilled jumbo shrimp, “roof” bacon lardoons and a slow cooked poached egg

First Course Cocktail: Cerro Quemado
Zacapa rum infused with lapsang souchong
Fino sherry
date molasses
Angostura bitters
orange zest

Second Course:
Local Jumbo Lump Crabmeat Salad
lemon marinated jumbo lump crabmeat with a salad of grilled shitake mushrooms, sugar snap peas, slivered radishes and a spicy boiled peanut emulsion

Second Course Cocktail: The Girl from Ipanema/Garota de Ipanema
Leblon cachaça
Domaine de Canton ginger liqueur
fresh lemon juice
simple syrup
fresh ginger juice
lemon peel

Entrée:
Blackened Gulf Grouper
served with maque choux, lemon and shallot compound butter, basil infused extra virgin olive oil and garlic crisps

Entree Cocktail: Quimby Fizz
Tanqueray 10
lime juice
st germain
1 egg white
sage
top with club soda

Dessert:
Chef Toby’s individual angel food cake with Ponchatoula strawberries and a “brandy milk punch” milk shake

Dessert Cocktail: Pineapple Shooter
Zacapa rum
pineapple syrup
espresso cream (hand shaken cream with sugar cube and pinch espresso)

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What We’re Drinking: The Vieux Carré*

July 14, 2010 by Pink Lady

*Recent ruminations from LUPEC Boston, in case you missed ‘em in this week’s Dig.

by Pink Lady

Tales of the Cocktail is just around the corner, and the rank and file of LUPEC are beside ourselves with anticipation. This marks one of our favorite weeks of the entire year, when we join thousands of like-minded liquor nerds in descending upon New Orleans for five days devoted to the celebration of all things cocktail—history, preservation, technique … even hospitality behind the bar.

We wish we could take all of you down to NOLA for a few fabulous days of booze-filled revelry; in lieu of a plane ticket, we’ll offer a vicarious trip through LUPEC’s eyes (we are a charitable organization, after all). We suggest you start getting in the mood now by mixing up a Vieux Carré, a potation invented by Walter Bergeron in 1938 while he was head bartender at the Hotel Monteleone, the site of all the action at Tales of the Cocktail.

The Monteleone was first christened in 1886, when Antonio Monteleone purchased a 64-room hotel on the corner of Bienville and Royal streets in the heart of the French Quarter, a section dubbed by French Colonials “the Vieux Carré.” An industrious Sicilian nobleman who operated a successful shoe factory in his home country, Monteleone moved to New Orleans to seek his fortune in the 1880s. His hotel grew and expanded via five major additions over the years and has always been a jewel of the French Quarter. After four generations, it’s still family owned and operated.

Within the hotel is the famous Carousel Bar, a gilded, rotating bar fashioned to look like its namesake, and it literally never stops turning. Since opening 61 years ago, the Carousel Bar has played host to many famous authors and musicians. Tennessee Williams and Truman Capote warmed barstools there, as have musicians like Etta James and Gregg Allman.

LUPEC spends many a morning, noon and evening at the Carousel Bar during the Tales of the Cocktail festivities. Won’t you join us vicariously by mixing up one of these?

VIEUX CARRÉ

1 oz rye whiskey

1 oz cognac

1 oz sweet vermouth

1 tsp Bénédictine D.O.M.

2 dashes Peychaud’s bitters

2 dashes angostura bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir. Garnish with a lemon twist.

TALES OF THE COCKTAIL IS JULY 21st-25th IN NEW ORLEANS. FOR MORE INFORMATION, VISIT TALESOFTHECOCKTAIL.COM.

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Crescent City Cooler: A Toast to Flo Woodard*

July 7, 2010 by Pink Lady

*Recent ruminations from LUPEC, originally published in the Weekly Dig

by Pink Lady

In just 13 days the ladies of LUPEC Boston will descend upon the New Orleans along with roughly 10,000 other mixologists, brand ambassadors, cocktail writers, and die-hard cocktail enthusiasts. Its one of our favorite weeks of the year – and one of out drunkest – and we’ve already begun prepping our livers. We hope you’ll indulge us as we get into the spirit and raise a glass to one of New Orleans’, greatest bartending broads, the late Flo Woodard.

Woodard, also known as “Ms. Flo”, became a bartender at the Court of Two Sisters in the early 1970s and held court behind the stick there for over 30 years. At the time, the company was looking for “someone with integrity and longevity, someone that could make the customers want to always visit our business again for our total experience,” Flo told the New Orleans Time-Picayune in 2009. This former hostess was a perfect fit. Female bartenders were virtually unheard of in the Crescent City in those days and The Court of Two Sisters were ahead of the times.

Woodard was a self-taught bartender who learned her craft from the pages of bar books, but the special brand of hospitality she practiced was innate. Flo was revered by customers for more than what she put in their glass. Her affable personality and zest for sharing stories brought scores of loyal bar patrons, including celebrity fans, from Cesar Romero to Tyler Perry to the entire cast of “The Young and the Restless” (a favorite show of Ms. Flo’s) to John Wayne’s son, Patrick.

Ms. Flo’s talent for engaging guests was also her passion: “Bartending has allowed me the opportunity to talk to people from all over the world. Many of them have shared much of their lives and secrets with me. When they call me Mama or Auntie, I know that I am the lucky one. I get to share my work time with people that I love. That is very big. They are very special to me. I have been blessed. That little girl from Mississippi found the rest of her family,” said Flo in her 2009 interview with the New Orleans Time-Picayune.

Flo was a star mixologist in her own right, who believed a good drink depends on to top of the line liquor, the right mix of ingredients, a fresh twist, and perfect glassware. In 2007 her Crescent City Cooler placed Second in the Tales of the Cocktail annual drink competition. Her famous Hurricane recipe was also reknown.

Flo passed away on March 16, 2010, but her legend endures. In Ms. Flo’s words: “A good bartender must have the personality of an ambassador, the attitude of a leader and the ability to be a great listener. That is the winning combination. And, of course, you must love people and talking to them.”

Let’s raise one of these to Ms. Flo and those who tend bar in her tradition by lifting our spirits with a good drink.

Crescent City Cooler
By Flo Woodard

10 Cleaned mint leaves

1 Dash simple syrup

2 Dashes of Angostura bitters

2 Dashes of Peychaud’s bitters

Juice of 2 lime wedges

2 ounces Bacardi Light rum

2 ounces Ginger Ale

3/4 ounce Cranberry juice

Lime wheel

Place mint leaves into a frosted Collins glass. Add the simple syrup and both bitters and muddle for 10 seconds. Add the juice from 2 lime wedges, Bacardi Light and ginger ale. Fill the Collins glass with ice and stir with a bar spoon. Top with cranberry juice. Serve with a straw.

Garnish: Garnish with a lime wheel and mint sprig.

Cin-cin!

TALES OF THE COCKTAIL IS JULY 21st-25th IN NEW ORLEANS. FOR MORE INFORMATION, VISIT TALESOFTHECOCKTAIL.COM.

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