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LIFESTYLE BEYOND THE GLASS
Compan Portland. 28 BourBoN thAt survIved ProhIBItIoN. Portland OR ©2009 Widmer Brothers Brewing ©2009 Wi dmer Brothers Brewin features 5 8 Notes from the edItor the New fAce of AmerIcAN BrewINg By Brian Yaeger The great American brewing pot and how we are setting the bar for craft beer. Including Jenn Farrington's Photo Essay The Face of New Orleans. Issue 3 12 BourBoN. ANd two world wArs Wiping the dust off of a 97-year-old bottle. 27 recIPes drink me drink me 2 3 . g Company. 16 the BItter coNNectIoN to New orleANs By Peter Schaf How bitters made their way to New Orleans and into the Sazerac Cocktail. 24 uNIted stAtes of wINe: teNNessee ANd KeNtucKy By Gus Vahlkamp How I learned to love the Scuppernong. mAde IN AmerIcA By Jon Santer Everything you need to know to be a good citizen and enjoy your national drink.
All rights reserved. debbie rizzo thank you to the countless others who continue to support drink Me and make our dream possible. dominic Venegas.. Cheers! Craft Beer Tavern • 24 Taps & 100 Bottles • Hand Crafted Beers • Great Wines • Kitchen Open ‘til 1 am • Gourmet Pub Fare with Beer Pairings Jenn Farrington donald Gruener Stephanie Yim Meg Shoemaker PuBLIShEr: open Content www.com recycle me drink Me magazine is printed on 20% recycled (10% post-consumer waste) paper using only soy based inks. American bartenders.com PleAse drINK resPoNsIBly the entire contents of drink me magazine are © 2009 and may not be reproduced or transmitted in any manner without written permission. hondo Lewis. drink Me explores some of the most prominent new trends.Issue 3 EdItor In ChIEF: daniel Yaffe ASSIStAnt MAnAGInG EdItor: Ali Laraia dESIGnEr: tia hopkins ASSIStAnt dESIGnEr: Grace Li WEB dEVELoPEr: Aman Ahuja CoPY EdItor: Sam devine dIrECtor oF oPErAtIonS: Pablo Perez MArkEt dEVELoPMEnt: travis Valenzuela MArkEt rESEArCh: Ian Boldon ASSIStAnt: donald Shield ContrIButErS: Brian Yeager Jon Santer Gus Vahlkamp Peter Schaf Aja Jones Aguirre Note from the Editor We are a nation born with a bottle by its side. Because Columbus brought sherry to the new World… 3141 16th St. our printer meets or exceeds all Federal resource Conservation Act (rCrA) standards and is a certified member of the Forest Stewardship Council. Even our national anthem is sung to the tune of an old British drinking song called.opencontent. Jeremy Cowan. Erin hunt.tv Eriq Wities & daniel Yaffe thAnk You: Michael Moskowitz. at the corner of Albion.” this month. Sacha Ferguson. www. Terroir now means a great deal more than it ever has in the world of craft beers and spirits. just as consumers want to know where food is grown and how much land their meat has to walk on. a conscious attempt to celebrate our nation’s Independence day and the 7th annual tales of the Cocktail Festival in new orleans – the zenith of American cocktail culture. And we’re right here with them.drinkmemag. and where. the corn for our whiskey comes from. We always have been. and distillers as their great minds come together to taste and reinvent the “new American cocktail. and novel recipes that define the mixology movement on our own soil. the theme of this third issue of drink Me is Americana. Sangita devaskar. and Johnny Appleseed planted his ambrosial seeds for cider. George Washington was a distiller. bartenders. Sitar Mody. and the creative ability to infuse both. We’re joining the hundreds of other mixologists. Janell Moore. Skylar Werde AdVISorY BoArd: david nepove. destination drinking spots. precisely. CA between Valencia & Guerrero www. Gus Vahlkamp.monkskettle. Genevieve robertson. we are now asking how our wines are grown. h Ehrmann. San Francisco. knowledge and appreciation for classics recipes.com . brewers and winemakers are pushing forward new trends through culinary innovation.” We carry on the tradition with flying colors. With the rise of the Slow Food movement. Carrie Steinberg. thirsty for more? twitter: drinkmemagazine Check out our facebook page too! AdVErtISInG InQuIrIES: ads@drinkmemag. “the Anacreontic Song. david Slade.
San Francisco 1 ½ oz La Pinta Pomegranate Tequila ¾ oz Absinthe ½ oz Limoncello ¼ oz Fresh Lemon Juice Combine all ingredients in a mixing glass ﬁlled ⅔ with ice. MX. who is well known for his raw.” drink me 6 Poke your way through www.desIgN: labels You can’t judge a bottle by its label but a cool design goes a long way. . and wrapped in this unabashed imagery. the wine has a nice dry finish—a bit dryer than its label. For more check out www. Garnish with a Lemon Twist. label design is just as much an art as creating the liquid inside. provocative irreverence. thompson. has been working with Flying dog brewery to create labels that reflect the brewery’s “purposeful. It’s a Belgian-style Wit Beer. It’s a blend of 85 per cent Petite Sirah and 15 per cent Petit Verdot. this whimsical label was conceptualized to be a play on words of their 2007 “Petite Petit. Fortunately. Artist ralph Steadman. to one extent or another.” It is complete with mice running across the label and an almost hidden book of Grapes of Wrath sitting in the corner. uncensored. Woody Creek White Flying dog Brewery has a way with their art.flyingdogales. here are a couple that stand out with flying colors: Petite Petit designed by artist Ben Moreno for the Michael~david Winery.” the “gonzo” Brewery’s Woody Creek White caught our eye. La Pinta is a Pomegranate Infused Tequila that is a derivative of “Ponche de Granada” which is a very traditional drink in Jalisco.com (complete with a video of the bottling process of the 2007 Petite Petit). Shake vigorously for 10 to 15 seconds until cold. It’s a tasty beer that is self proclaimed as a perfect drink for the “dog daze of summer.lodivinyards. and imaginative work with author hunter S. brewed with orange peel and coriander. Pour through a ﬁne mesh strainer into a chilled cocltail glass. La Pinta is delicious on its own and is super versatile in a myriad of cocktails! Try the “Sacred Heart” By Jonny Raglin Absinthe Brasserie and Bar.com for more provocative irreverence.
where larger waves of Germans and Austrians settled. vegetables. which. you’d have a hard time wet-hopping a beer (embellishing the flavor and aroma with fresh hops that processed pellets or even dried hop cones can’t deliver). The tradition of heritage affecting a region’s cuisine is as true today as it was when this country was still getting its footing. The same holds true. Best. maker of Shiner Bock. In the Northeast. In this fashion. and the New World began looking. New Glarus’s beers can only be bought in state. according to the journal of a shipmate. yet hoppy enough to prevent spoilage—think British mild bitter beer. Maine blueberries result in a beer that California’s lab-made blueberry extracts can only dream of. Visitors to Mississippi that can find Lazy Magnolia’s Southern Pecan are in for a treat that drinkers of other nut brown ales won’t discover. the Pacific Northwest.” What’s a victual? Well. the British separatists had run out of “victuals. It’s also home to the Spoetzl Brewery. Italian immigration. less like a British colony and more like the a sampler pack we cherish it as today. historically. Schlitz. where blueberries grow wild. beer for one. to Cretans and Czechs alike. likely had barrels of ale low enough in alcohol because it replaced water. By employing over a pound of Door County cherries from within Wisconsin.the new Face of American Brewing By Brian Yaeger the Pilgrims intended to dock in Jamestown in 1620. including cuisines. or nuts rather than the hops that traditionally flavor suds — are delicacies hailing from crop-specific regions. for American beer. Fast-forward a couple centuries. it is believed. is still heavily populated by Bohemian and Bavarian stock. Similarly. In the Southeast. go to California. the concept that geography imparts a unique quality to a product — most commonly associated with wine — is factoring into brewing as well. And the best kolaches (sweet. or New Mexico. From waves of German. Miller. the seafaring Puritans. really. But they dropped anchor at Plymouth rock because. Czech dumplings) are still found in small Texan towns like Shiner. of its émigrés. Wherever large populations of a particular nationality settled. It’s why New England sprouted public houses offering British style ales and the Midwest. the brewhouses reflected those tastes. and tasting. Adding to its sense of place. drink me 9 . Cut to contemporary America where the art of craft brewing is ushering in a new era of American beers. You want the best Mexican food. Terroir. Wherever large populations of a particular nationality settled. New Glarus Brewing makes its Belgian Cherry Red one of the most popular and highly rated beers. there’s no point in settling a new world if there’s no brew. Irish. is renowned for its uber-hoppy pale ales. not coincidentally. flavored beers — regarded more for specialty adjuncts such as fruits. a fertile hop-growing region. Pabst. Blatz were all founded by German immigrants in Milwaukee in the midnineteenth century. where no hops are grown due to its inhospitable climate. beers made with wild. America has always had a way of adopting the cultures. became the brewing capital once Americans developed a preference for German style lagers. the brewhouses reflected those tastes.
peaty flavors from their local whiskey is a style anyone will emulate. but it’s unclear how a Southeast Asian coffee adds to a Scandinavian beer’s terroir.com. which was the most popular beverage in America. which is an imperial oatmeal coffee stout brewed with Kopi Luwak. which are actual cats. one pint at a time. And you can definitely find good beer throughout the country. In Denmark. Johnny Appleseed wasn’t planting seeds to make American Apple Pie … he was planting trees to make good ole’ American cider. Brew Dog from Scotland makes a beer called Storm that is an IPA aged in Islay Scotch barrels. As such. When not blogging at BeerOdyssey. No longer are American beers marked by brewers’ nationality or heritage but by their pioneering spirit. wine. we are a migratory culture. Washington. drink me Photo by donald Gruener 10 . An awesome beer. not weasels. but as is often the case. to be sure. be it Belgian-style farmhouse ales in Michigan to the exotic Asianinfluenced Laughing Buddha beers from Seattle. 2008). replacing beer. Martin’s Press. they are following the game plan put forth by domestic pioneers. you probably can find semi-decent Mexican food in the Midwest or okay Chinese grub in New England.Many of the top beer-producing countries are playing catch-up with the American craft brewing revolution. White. Ultimately. moving from one town’s tavern to another town’s taproom. the world’s rarest coffee beans which pass through the digestive system of civets. coffee and even water. world-class brewery Mikkeller’s most vaunted beer is called Beer Geek Brunch-Weasel. I question if a highly bitter beer imparted with smoky. he can be found exploring Bay Area pubs. Brian Yaeger is the author of Red. and Brew: An American Beer Odyssey (St.
is delicious. Let’s break that down: requIremeNts 9 9 9 9 distilled in the us made from a mash of 51 per cent corn aged in new. the latter of the revolutionary war and the first continental congress. bourbon is secure in it’s place among blue jeans.S. And the vast majority of bourbon is made from exactly that type of corn. Made from a mash of at least 51 per cent corn: Eating and drinking things from industrially farmed monocultures — especially using genetically modified organisms and modified corn in particular — is fraught with political. without getting too technical. BBq. As a distinctive product of the united states. like the united states. There are a couple other laws that have to do with proof of the still and the barrel but. . with few exceptions. as long as you abide by the other rules. and all the other cultural gifts our country has bestowed upon the world. the land barons who owned the oak forests or any combined effort by all three to ensure they stayed gainfully employed as long as people continued to by Jon Santer Bourbon. white American oak barrels aged for a minimum of 2 years Distilled in the United States: Notice it’s not just in Kentucky. aged in a new white American oak barrel for no less than two years and then bottled without any flavorings or color added. ethical.Bourbon. and moral implications. But at least bourbon can’t be entirely corn. as it turns out one can make bourbon anywhere in the U. rock and roll. Nope. the former was an offspring of the whiskey rebellion and the 88th congress. hip hop.” Aged in new white American oak barrels: This is a law undoubtedly lobbied for and passed by either the miller’s union. bourbon is a spirit distilled in the United States from a mash of at least 51per cent corn. cocktails. it was born of revolution and then made official by an act of congress. the cooper’s union. and they’ve done so quietly. there you have it. whiskeys made from more than 80 percent corn must be labeled as “corn whiskey. Strictly speaking. The only major bourbon producer I know of to come out and say they would use only non-GMO corn is Maker’s Mark. jazz.
this rule ensures the richness. In fact it’s often just the opposite with bourbon. The enterprise later became one of the largest whiskey distilleries in early America. not distilled or aged in small batches. and evaporation for a fair amount of time. drink. Please bring a hard copy of your resume. Knowing your towns in Kentucky is the only way to know who’s making your bourbon – with the exception of Jimmy Russell who puts a turkey or his name on everything he produces. it comes out as the liquor we all know and love. Kentucky.com Painting by Stephanie Yim A little over 200 years ago. By the way: older does not equal better. Vernon. For more information: 415. deep color and intense flavor we’ve come to expect from bourbon. add some water so you can taste it. put your feet up and enjoy a bit of our national spirit. as is a good amount of aged tequila.sfbartending. “Small batch” means blended in small batches. . This law also helps provide us with Scotch and a fair amount of tequila. Bourbon goes into these newly milled. George Washington. If the bourbon you’re drinking was bottled at barrel strength. and charred barrels clear or “white” (they call the liquid off the still “white dog” in Kentucky). if any bourbons are aged for less than 4 years. Sometimes barrels make the full circuit of bourbon-Scotch-tequila. built a large whiskey distillery on the banks of Dogue Creek on his land at Mt. No pre-registration required. Besides the job security. Aged for a minimum of 2 years: Few. They take an extra step and a whole lot of verbiage to tell you what bourbon tells you by name alone.Get your certiﬁcate in just 2 weeks! All students and grads seeking employment may attend our Employment Workshop Tuesdays 5:00 pm – 6:00 pm. About 85 percent of all scotch is aged in used bourbon barrels. coopered. Once they are used. or even tequila. grab a glass. Indeed coloring and flavoring is so prevalent in modern Scotch production the people who don’t do it now make it known on their labels. No color or flavor added! This is where bourbon shines brightest.1116 www. Now whether or not you’re visiting Bourbon County.362. Scotch can’t claim that. or twice the minimum required by law. After leaching that char and wood sugar into itself through the magic of expansion. rum. bourbon barrels get sold to Scotch and tequila producers. contraction. nor can cognac.
This medicinal preparation soon became the famed Peychaud’s Bitters. a procedure that minimized its bitter qualities. although absinthe appears to have been a later addition to the original recipe. bitter orange peel. the famous cocktail of New Orleans. While all would agree that a bitter ingredient is necessary to create the perfect Sazerac. water. cognac. honey. bitters and absinthe both rose above their medicinal beginnings and gained popularity as aperitifs. True to the European bitters model. During the early 1800s Creole apothecary Antoine Amadie Peychaud moved to New Orleans from the West Indies and opened up Pharmacie Peychaud on Royal Street.The Bitter Connection to New Orleans By Peter Schaf the first known published definition of a “cocktail. Absinthe was traditionally a distilled maceration of plants. and bitters…” While ratios of ingredients were not prescribed.” from the 1806 edition of the hudson. The French influence upon New Orleans brought with it. especially in France. hops.” and typically contained bitter herbs such as gentian root. followed the above definition exactly. Bitters and absinthe were often ordered on their own in French cafés and were not typically served as drink me Photo Essay by Jenn Farrington 17 . Historically. the taste for wine. reads: “Cocktail is a stimulating liquor composed of spirits of any kind. or sweet wine added to make the mixture palatable. sugar. Because of their complex aromas and flavors. new York journal Balance and Columbian Repository. the original Sazerac. among other vices. The typical protocol used by pharmacies and country doctors alike to make bitters usually involved a cold “infusion” of plants in alcohol with sugar. bitters and absinthe. The Sazerac has for some time also used bitters and absinthe in dashes and rinse respectively. wormwood and other medicinal plants. vermouth. Absinthe also had its origins in medicinal preparations. Similarly. bitters were created in Europe as “country cures. few consider the historical origins of bitters and how the French-European connection to New Orleans helped unite bitters to the Sazerac and even possibly spawned the first pre-mixed Sazerac cocktail in a bottle. he dispensed a proprietary mix of aromatic bitters to relieve the ails of his clients.
This notion of drinking bitters as an apéritif soon made its way across the ocean. versions often contained the same mix as their European cousins. These so-called “Western bitters” were essentially tax-free booze disguised as medicines and were especially popular wherever and whenever alcohol was frowned upon. unscrupulous businessmen recreated themselves as doctors and offered bitters as tonic “cure-alls” at up to 100 proof. In the United States. utilized locally grown crops. They were drunk straight from short “medicinal” dose glasses (think NyQuil). While their medicinal powers were dubious at best. Due to a heavy tax on spirits and exemptions for “medicines” during the Civil War period. on pg 21 These so-called “Western bitters” were essentially tax-free booze disguised as medicines American bitters were often whiskey based. Tom H. 18 . Handy. took over the Sazerac Coffeehouse in New Orleans.mere dashes in a drink. which was said to be a recipe “based on boiled herbs. At this point the perfect storm of ingredients struck the Southern territories in the form of the popularity cont. the primary ingredient in the Sazerac cocktail was said to have changed from cognac to rye whiskey to improve the American appeal and due to difficulties in getting French Sazerac de Forge et fils cognac. He had previously created a formulation that he named Sazerac Bitters. Around 1870.” During this same period. and marketed directly to consumers. but took a different marketing path. drink me and were sold in spirit-sized bottles. the U. bitters were similar to their European counterparts. which appear to be the ancestors of the shot glass.S.
besides the elegant “lady’s leg” shaped bottles. But with the Sazerac Aromatic Bitters. perhaps a little absinthe and finally a light sweetener. Photo Essay by Jenn Farrington For more visit www. Clement Creole Shrubb The Official Cocktail of New Orleans 3 oz rye whiskey (originally cognac) 1/4 oz.com drink me the revolving carousel Bar in the monteleone hotel in New orleans is immortalized in ernest hemingway's writing and serves as the meeting spot during tales of the cocktail. The style and age of the Sazerac Aromatic Bitters bottle suggests a true creole JuleP The Official Cocktail of Tales of the Cocktail Created by Maksym Pazuniak Cure/Rambla 2 1/4 oz. The bottle size was similar to that of a whiskey and not of a condiment. drink me 20 21 . Peach bitters Peychaud bitters to taste 2 dashes angostura bitters absinthe or absinthe substitute 8-10 mint leaves lemon twist for garnish 1 demerara Sugar Cube Western bitters concoction rather than a flavoring agent.'BiG EAsy' CoCkTAils New orleans is the birthplace of the cocktail. the emerging popularity of American Western bitters and the Creole/French European affinity for medicinal bitters. while still maintaining the claim of temperance. here’s a recipe for the original cocktail. a style that existed from about 1860 to 1880. Captain Morgan 100 3/4 oz simple syrup 2 dashes Fee Bros. along with a Peychaudstyle bitters mixture. It is theorized that this combination of popular interests gave birth to “Sazerac Aromatic Bitters. very little is known about Sazerac Aromatic Bitters.” Though much is discussed and lauded about Peychaud’s Bitters (which was originally called Peychaud’s American Aromatic Bitter Cordial). in addition to a new creation which has been crowned the official libation of the tales of the cocktail festival this year. we’re offering up something old and something new. conceived in New orleans. of the Sazerac cocktail.jennfarrington. In other words: they were creating pre-mixed Sazerac cocktail in a bottle! If not identical in flavor to a pre-mixed Sazerac. One can easily imagine the most prudish of gentile New Orleans society enjoying a Sazerac. the Sazerac Aromatic Bitters was certainly an attempt to capitalize on the popularity of the Sazerac name in the guise of a tax dodging medicinal preparation. it could be done in the pursuit of good health. The Sazerac Aromatic Bitters may have used rye whisky as an alcohol base. Cruzan Single Barrel Estate rum sAzerAc 1/2 oz.
The winery has only been in operation since 1997. 9-star hotels and restaurants. So. I embarked on a series of expeditions in search of interesting wine made by knowledgeable people in places other than California. selling. the more common varieties (Chardonnay. shopping junkets. some labeled by their varietals (Seyval. Certainly some very good wines are made there but Americans have been making. the least remarkable were the Washington wines. the results of which begat the fame of napa Valley. I first headed east to learn what wine making in the South is all about. others proprietarily (Pioneer Blush. Sumner Crest (“Tennessee’s Most Unique Winery”) in Portland. too.United States of Wine: Tennessee and Kentucky By Gus Vahlkamp In 1976. movie stars. The other thirteen. Orlinda Gold. fermented. at least for a couple of hours. Steuben. in the dual service of historical exploration and good clean fun. which were also the only vintage-dated bottles. Merlot. Which is not to say that California’s position in the global wine economy is undeserved. All of it is crushed. hot-air balloon rides—oh. Eighty-five percent of Sumner Crest’s wine is made from estate-grown fruit. and bottled at the winery. is about an hour north of Nashville. Tennessee. thirtythree years ago. and Cabernet Sauvignon) come from Washington. only over-pimped. but the fruit for its wines is sourced from old-growth acreage within five miles of the facility. Sumner Queen). Of the sixteen products that were poured for us. and drinking wine since before we called ourselves Americans. Steven Spurrier staged what’s come to be known as the Judgment of Paris wine tasting. Niagara). the best in the world. drink me drink me Photo by donald Gruener 22 23 . swimming pools. and wine. which begat the Californian Wine Country Experience: golf trips. wine-therapy spas. train rides. offered us a fine study of the character of their respective fruit.
Open Nightly Mon . known in some parts as a Scuppernong (after the North Carolina river). The winery uses Scuppernong juice to flesh out two of its non-grape wines: Orlinda Gold (made from peaches) and its Strawberry Blush. at least. spicier and leaner than one we tried in Tennessee. but just as fragrant and heady. I tasted a 2000 Harlan and a 2003 Colgin (two of Napa’s most coveted Cabernets. Needless to say. bigger. though my bottle of choice has to be from the grape cousin. just over $20. with shockingly high acidity.9951 Photo by donald Gruener www. Muscadine. Half of the offerings are made from fruit other than grapes.piscosf. the Muscadine berry has two more chromosomes than a grape. tasting the Robertson King becomes a transcendent experience. and a delicious blackberry wine.com Parking @ Buchanan/Market drink me In 1973. their only wine higher than 12 percent alcohol. including Hawaii and Alaska Although they share a genus. including a delicious off-dry cranberry wine that tasted and smelled like Christmas.” We also tried the Port. it is Sumner Crest’s highest quality product. However. near the property of Andre Brousseau of Chateau du Vieux Corbeau winery. Danville is a difficult place to get a drink—legally. Critically speaking. the 18th Amendment dealt the state’s wine business a blow from which it has yet to fully recover. local vinters formed the the tennessee viticultural and oenological society. Latin Cocktails Modern Tapas Weekly Events “Top Ranked Nightlife Newcomer” Zagat 2009 1817 Market @ Octavia 415.If you’ve ever been lucky enough to try homemade Concord jam. running between $300-400 a bottle) and found them sadly similar in character: miles wide and inches deep. and boasting their highest price point. and is a I didn’t love every wine I tried at Sumner Crest and Le Chateau du Vieux Corbeau. Now there are over 30 wineries in the state. Kentucky is also home to the nation’s first commercial vineyard (planted around 1780) in Danville. where booze is only sold by the drink – and only then in a restaurant with more than a hundred seats. the largest wine grape producing state in the union. The Brousseau’s winery is actually located in a “moist” county. The Emperor needs new clothes. grapey beyond belief. Why shouldn’t a wine made from blackberries or peaches or scuppernongs be just as tasty as one made from Vitis vinifera? Last week. known as “Jacuzzi Juice. or at least a tube sock. I have five words for you: FROM MY COLD DEAD HANDS.874. but I liked enough of them to get me thinking. Kentucky was responsible for over half of the country’s tonnage. If you come to my house and try to take my Jacuzzi Juice. By 1870.Sat 24 . We make wine in all fifty states nowadays. pulpier fruit. The Brousseaus received a dispensation from the Kentucky Department of Alcoholic Beverage Control because of their estate’s historical significance.
San Francisco. and strain orange zest Amaro Montenegro is an Italian bitter made with over 40 herbs. made by the American distilling Company in Pekin. Bellevue. the wooden case with a few bottles of bourbon got stowed in a sub floor at the family business in Manhattan. By Jeff Reznik RECipEs thE PEAtEd PIG Created by Andrew Bohrer Naga Cocktail Lounge. WA thE “SAntA MArIA” Created by Joselino Solis La Mar Cebicheria. World War II and a number of recessions. stir. his father. including vanilla and orange peels 2 oz 1 oz 1 oz 3/4 oz 1/4 oz technique Pisco La Pinta Pomegranate tequila Fresh lemon juice Ginger syrup Simple syrup In a mixing glass add all ingredients with ice. with tips for getting your favorite cocktail to drop 10 degrees cooler in seconds. Illinois. the case survived unseen through the prohibition era. It went untouched until my dad sold the building in the 1980s.5 oz 1/2 oz 2 dashes Bakon vodka Amaro Montenegro Laphroaig cask strength single malt Scotch Mix all ingredients. dad says that I used to come home from college and share the then seventy-five-year-old booze with my buddies. shake and strain into a collins glass with ice Lemon twist technique garnish Notes garnish weBsItes to drINK to: W drink me Photo by Meg Shoemaker e don’t know which part of the kaiser Penguin blog we like best: posts with easy-to-follow instructions like how to Make orgeat Syrup or ones like Cocktail Chill. Isser reznik purchased bottles of 1919 American Pride bourbon.” which is how he came up with the clever name for his blog. Pennsylvania-based rick Stutz claims to reside in “the Antarctica of the drinking world. It may also be why the blog has such a warm following.com. one bottle survived the rediscovery process and was handed down to me. kaiserpenguin.F or the wedding of my grandfather. CA 1. readers flock in and post comments and about original taste tests designed to save tiki-loving readers the trouble of trial and error. 26 .
drink me 28 .
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