Bloody Mary: The Meatloaf of Cocktails

Just in case you missed it my dearest readers. Here is my article that was published in Drink Me Magazine last year featuring one of my all-time, personal favorite cocktails, the Bloody Mary.

I was just Googling myself and found this article which was posted in Issue Six of the magazine back in February 2010. I almost forgot I had written it. I sure did have a ton of fun doing the research for the article.

Drink Me Magazine: Something About Mary by Kathleen Neves (aka Cielo Gold)

December 5th: Celebrate Repeal Day!

December 5, 2009 marks the 76th anniversary of the Eighteenth Amendment being repealed, giving back to Americans their constitutional right to drink. The Eighteenth Amendment is the only amendment to the Constitution that has been repealed thanks to the Twenty-first Amendment, marking the end of Prohibition in 1933.

Learn all about what Repeal Day is exactly and why it should be celebrated

Repeal Day events in San Francisco tonight

So today, be sure to drink and be merry. Celebrate the day in American history when the ban on manufacturing, importing, exporting, buying and selling of alcohol was lifted and that all fellow Americans (whom are at the legal age to drink or older) got back their constitutional right to drink publicly.

George Dickel, the Other Tennessee Whiskey

In keeping with celebrating Bourbon Month for the entire month of September, here's to dropping more bourbon knowledge:

Currently, there are only two Tennessee whiskeys on the market: Jack Daniels and George Dickel. Most people have heard of the famous Old Number 7, but not too many people are familiar with George Dickel. This is the story of the other Tennessee whiskey.

In 1870, George A. Dickel set up shop in Cascade Hollow, Tennessee, which is located half way between Nashville and Chattanooga. George declared his whiskey to be the smoothest tasting whiskey available for public consumption. He believed that his whiskey was as smooth as the finest scotch so he dropped the “e” from whiskey in order to keep with the scotch whisky tradition. Read More...

Touchy, Touchy

So I get this snippy comment from a reader on Examiner.com in reference to my article on Angostura Bitters:

"I'm sorry? Caribbean attitude? Do you know how insulting this is? Here's a third option for you. Whether or not it was an accident, someone looked at the label, thought it was unique and exciting and went with it. Our attitude in the Caribbean is to embrace creativity. Lose the stereotype please and take note of the fact that the world' best bitters are made by us in Trinidad and Tobago. Maybe we have the RIGHT attitude?"

What this reader didn't realize is that the "Caribbean attitude" comment actually came directly from the Angostura Bitters website, which I clearly linked throughout my article.

According to the Angostura Bitters website:

""4. Many stories surround why the label ended up being too large for the bottle but probably the most well known is that it was simply a result of the laid back Caribbean attitude. When someone ordered the wrong size of label and the mistake was spotted, everyone thought someone else would correct it. When no one did, they decided to stick with the oversized label rather than change it and so it became the trade mark of the brand."

So it wasn't me who was doing the stereotyping like the reader accused me of doing, but it was actually the product from Trinidad and Tobago themselves claiming the stereotype and quite openly I might add. If the reader had only glanced at the website, they would have noticed that. But no, people nowadays are so damn touchy and quick to jump down anyone's throat over the piddliest shit. Seriously.

Instead of telling her to take a hike (which I would never do by the way), I kindly pointed her in the direction of the Angostura Bitters website and re quoted the website directly for her.

People. people, people. Some people are just too easily offended and in this case, for no good reason.

**Update**

So I am not out on left field here because I received this comment on my actual article today:

Giselle Laronde-West says:
"Hi Kathleen. Thanks for featuring Angostura aromatic bitters. I am the PR manager at the place where it is made in Trinidad. Sorry to hear that someone was irate about something that you wrote about the bitters and the label. To me the article was very much to the point, accurate and interesting for someone who may not know about our product. As you know, every bartender should know the product and have it as part of their staples in the bar."

That comment was totally unsolicited. I used the product's website as a source and now I have a member of the product's PR department backing my article up.

What is Frangelico?

Frangelico is a hazelnut flavored liqueur. How do you remember that Frangelico has a hazelnut flavor? The bottle is shaped like a monk. If you look under his robe, you will see his hazelNUTs.

But seriously, have you ever wondered what Frangelico was all about and how it came to be? Maybe you have never cared about its history, but have always been curious as to what exactly the contents are in this funky shaped bottle. Read all about what Frangelico is made of, where it's made, the fun drinks that call for Frangelico in their recipes and how it came to get such a funky shaped bottle.

Believe it or not, it was the bottle's funky shape that really helped it gain its popularity in the alcohol market. Read More...

The History of Bacardi

Did you know that Bacardi is the largest private spirits company in the world? Bacardi isn’t just rum for mojitos either. Besides having a light rum, gold rum, high proof rum and all of the flavored rums in it’s line, Bacardi also owns Martini and Rossi (dry vermouth and sweet vermouth), Dewars scotch, Bombay Sapphire, Cazadorres tequila, Grey Goose vodka, Drambuie, Disaronno amaretto, B & B and Benedictine liqueurs. Since it’s humble beginnings in 1862, Bacardi has become not only a household brand name rum, but it has also become a multi-national corporation. Bacardi is a powerhouse in the spirits world. Read More...

John or Tom Collins?

Ever wonder where the drink Tom Collins got it's name? Ever wonder what the difference between a Tom Collins and a John Collins was? According to "Bartending For Dummies" written by Ray Foley (of Bartender magazine), he states:

"John Collins, a waiter at Lipmmer's Old House on Coduit Street in Hanover Square, England invented this drink. The name Tom was used instead of John because the drink was made with Old Tom Gin. Today, a John Collins is made with whiskey."

So there is a Tom Collins, Vodka Collins and a John Collins which consists of:

1 1/2 oz of gin, vodka or whiskey
(depends on which drink you want to make)
Fill with collins mix

*To make collins mix, you just add equal parts sweet & sour and soda water.
**To make fresh sweet & sour, just add fresh lemon juice and simple syrup (or sugar)

There is a really cool bar here in San Francisco called John Colins located in the SOMA area located off of 2nd Street between Mission and Howard, on Natoma. The place is pretty awesome. Last time I went, a dj was playing really good underground hiphop, my shot of Fernet came to me in a shot glass that was shaped like a boot and the crowd seemed mature and fun.

Apparently this cool little bar is going to have to relocate to another spot in the SOMA, sometime this summer due to the Transbay Terminal project. Read all about the move HERE.

It's Five O'Clock Somewhere

Happy Hour is defined by Wikipedia as being:

"... a marketing term for a period of time in which a restaurant or bar offers discounts on alcoholic drinks, such as beer, wine and cocktails.

Typically it is in the late afternoon Monday through Thursday, sometimes Friday, usually taking place at some period between 4 PM and 7 PM. This promotion is intended to boost business on what may otherwise be a slow day. In most cases the "happy hour" lasts longer than a single hour.

The term Happy Hour also is commonly used to describe the gathering of work colleagues at a restaurant or bar after work hours, including outside the period of 4 PM and 7 PM."


Did you know that:

Happy hour has been illegal in the Republic of Ireland since 2003 under the Intoxicating Liquor Act.

Glasgow has banned happy hours to reduce binge drinking

In 1984, the U.S. Military abolished happy hours at military base clubs.

Massachusetts was one of the first U.S. States to implement a state-wide ban on Happy Hours in 1984.


I don't know about you guys, but I am really looking forward to Happy Hour tomorrow.

Pilgrims Brought Beer to America?

I was reading "Bartending For Dummies" last night and came upon an interesting tidbit of information. According to the book (written by Ray Foley of Bartending Magazine), beer came to America via the Mayflower. Apparently, the Pilgrims were running low on beer so they decided to land at Plymouth Rock instead going more south as they had originally planned. The proof? The US Library of Congress has a journal kept by one of the Mayflower passengers with an entry dated from 1620 which states in regards to landing at Plymouth Rock:

"we could not now take time for further search or consideration, our victuals being much spent , especially our beer..."

I guess the Pilgrims didn't have the option of making a pitstop at 7-11 to refill their supply back in those days.

I love history.

Tips

According to Wikipedia,

"The word "tip" is often inaccurately claimed to be an acronym for terms such as "to insure prompt service", "to insure proper service", "to improve performance", and "to insure promptness". However, this etymology contradicts the Oxford English Dictionary[4] and is probably an example of a backronym. Moreover, most of these backronyms incorrectly require the word "insure" instead of the correct "ensure"."

The site also goes on to explaining in great detail:

"Bars

When purchasing alcoholic beverages at a bar it is customary to tip. One dollar per drink is common, mostly due to complications that come from using/making change and calculating percentages. If a bartender is taking special care to take and fill your drink orders quickly at a busy bar where others may be waiting for service, a tip in the higher range is appropriate. Drinks which are more complex than a draught beer or simple mixed cocktail may also warrant a greater tip."

Ever wonder why some European tourists DON'T tip? The Wikipedia entry explains it all, in great detail, country by country. Awesome!!

Read the rest of the Wikipedia entry on TIPS.

Now show me the money bitches!

Fernet About It

If you are a bartender in San Francisco, chances are you love and live by the Fernet bottle. Fernet has instantly transformed me into a better mood during a rough shift. Fernet has helped me make it to the bitter end with a smile on my face. There is nothing like a shot of Fernet with a ginger back. It must be a San Francisco thing.

Just in case you didn't know:

Fernet Branca is a popular brand of amaro produced in Milan, Italy. It is a bitter, aromatic spirit made from over 40 herbs and spices, including myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, with a base of grape distilled spirits, and colored with caramel coloring. The recipe is a secret, and was created by the young Maria Scala in 1845 in Milan as a medicine. Scala's name became Maria Branca through marriage, and the product's name was born. The Fernet-Branca is still produced in Milan by the company Fratelli Branca, overseen by the Branca family, though the recipe of the Italian product differs slightly from that of American bottles. Fernet-Branca is 40% alcohol by volume and is dark brown in color.

Fernet-Branca is usually served as a digestif after a meal, but may also be enjoyed with coffee and espresso, or mixed into coffee and espresso drinks. It may be enjoyed neat at room temperature or on the rocks (with ice).

Widely popular in Argentina, it is often taken as a national beverage. The most common preparation is with Coca-Cola. To make a Fernet and Coke, use a tall glass filled with ice, then pour the Fernet up to 1/3 of the glass, top off with Coke. Serve with the can of Coke and a straw.

Fernet has recently gained popularity the Czech Republic where it is served as a shot, or with tonic in a tall glass.

More recently, it has become very popular in San Francisco. The local bars often serve Fernet as a shot followed by a ginger ale chaser.

Fernet gained additional national visibility when it was reported that it is the favorite drink of 2007 U.S. Open winner Ángel Cabrera.

The drink was also the subject of a comedy routine of the same name from Bill Cosby's album Fat Albert, in which he describes his own experiences with the drink.

Because of its mysterious list of ingredients, there are a number of home remedies that call for Fernet-Branca, including treatment of menstrual and gastro-intestinal discomfort, hangovers, baby colic, and (once upon a time) cholera.

**Thanks Wikipedia

A Must Read For Bartenders

If you are a bartender, I highly suggest you read, "The Joy of Mixology" written by Gary Regan. The book was recommended to me by a fellow bartender. I started reading it last week and haven't been able to put it down. This book has everything one would ever need to know when it comes to bartending. This book discusses the history of cocktails and mixed drinks, what every bartender needs to have or be able to do, the theory of mixology, foundations of the bar (garnishes, mixers and supplemental ingredients), bartending tools, glassware, a very clear explanation and chart of cocktail and mixed-drink families and hundreds of recipes.

Do yourself a favor and don't just skip to the recipes chapter. Really read this book from start until finish. I have read a few different bar books and I feel like this book really gives it's reader the whole spectrum of how things work and function behind any bar. I have been bartending for a few years and thought I knew a lot about bartending and cocktails already. Now that I am reading this book, I am realizing that I still have a whole lot more to learn. I love books that expand my horizons!

The book itself is easy to read and hard to put down. It isn't super long either. I wish I had known about this book when I first started bartending.

Sparkling Wine vs Champagne

Yesterday, we went to the Domaine Chandon winery and took a tour and did a special tasting. The special tasting was awesome because it was just us and the tour guide tasting the different champagnes and one of their still wines (the pinot noir). In this kind of setting, I was encouraged to ask as many questions as I wanted to. The first question I asked was one that I never quite understood-what is the difference between sparkling wine and champagne?

Honestly, the only difference between sparkling wine and champagne is the name-not the way it is produced! Originally, I thought that only grapes used to make champagne from the Champagne region of France could be called champagne and that everything else in the world was called sparkling wine. Part of that is true actually. The Treaty of Madrid made it so that most countries in the world such as Italy, Spain and Africa could not call their champagnes "champagne". The treaty made it so that all of the countries who signed agreed that champagne produced in the Champagne region of France could be called "champagne". That's why is Italy its called spumante, Spain its known as Cava and in South Africa its called Cap Classique, for example. The reason why the United States can get away using the term "champagne" is because during the time when this treaty was put into effect, the United States was in the middle of Prohibition. We didn't sign the treaty, hence we didn't have to follow the rules. How very American of us! The reason why Chandon refers to their champagnes as sparkling wines is out of respect for the French. Their parent company (Louis Vuitton) is French. Go figure. The French are VERY protective of their language so the explanation makes sense.

Whatever you want to call it (sparkling wine or champagne), after our tour and tasting yesterday, I now have a deeper appreciation for the bubbly stuff! Did you know the foam you see in the glass when you pour it from the bottle is called the "moose"? It's the same as the "head" in a beer. The more moose you have, the better the quality of champagne you have. The bigger the bubbles in the glass though, the bigger the headache.

As for what to look for in a good glass of champagne, there are three things: the moose, the bubbles and the taste. You should never judge a bottle or glass of champagne on the price alone. Just because a bottle of champagne is $100 doesn't mean its going to be amazing. You must take into consideration the size of the moose, the size of the bubbles and how it tastes. If you don't like the taste, it isn't going to matter what you spend on it. As a rule of thumb when it comes to champagne, the most expensive is not necessarily going to be better. It really comes down to your own personal taste.

Did you know that "Extra Dry" means that there is extra sugar? The order of sweetness from least sweet to most sweet is: Extra Brut, Brut, Extra Dry, Sec, Demi and Doux. Also, do you know what makes a "Rose" a "Rose"? It's just a mixture of champagne and pinot noir. That is what gives it the blush color. There are also three types of grapes used in producing champagne: red pinot meunier, red pinot noir and chardonnay.

When it comes to champagne in general, the basic rule of thumb is to chill it and then kill it. Once the yeast is pulled from the bottle and the contents are corked, its ready for consumption. The aging process for champagne ends when the yeast is extracted from the bottle. So the longer you wait to drink a bottle, the lower in quality it becomes.

I now have three new champagne cocktail recipes to try this week at work!