June 8th, 2009 by Craig Hermann
Sometime ’round about 2002 a friend of mine returned from Amsterdam with a ceramic bottle of Corenwyn. Since then, I’ve been completely enamored with Corenwyn, genevers, and old-tom gins. Blair over on the Mixoloseum Blog can tell you more about Genever and such, I’ll just say it is delicious.
This past Thursday’s TDN was centered around Bols new launch of their Genever. It is a fabulous product. Right now it has limited availability and I look forward its expansion (and support from the OLCC, I hope). It has a mouth feel of velvet and a refined balanced flavor profile that ends in warm malty notes.
The strange late spring heat wave we’ve been having here in Portland directed me toward my concoction that I delivered to TDN. My friends Molly and Zorn (both PDX bartenders with decades of experience) introduced me to the wonder of chile peppers and fruit in cocktails. Greg Hoitsma over at Andina also has great success with Habañero and Passion Fruit (an amazing combination). I am particularly obsessed with the pineapple/lemon/simple/chile, featuring a good earthy chile such as a Jalapeño or a Serrano. For a Thai chile or birds-eye I think I might switch out the lemon for lime.
I’m very happy with the result from the below concoction. It is amongst the four finalists over at the Mixoloseum Blog. Please go over there to vote for it if you find it surpasses the competition, as I do. Also if you’re over there try out the “Malt Gasoline.” It’s a wonderful swizzle only slightly less of a winner than mine. 
Photo courtesy Tiare (www.amountainofcrushedice.com)
G.V.D (godverdomme)
2 oz Bols Genever
½ oz pineapple juice (fresh, please)
½ oz lemon juice
½ oz vanilla syrup (sub simple)
few pinapple chunks
3 slices jalapeño or serrano chile
dash aromatic bitters (fee’s old fashioned, angostura, &c.)
Muddle pinapple chunks, chile, and juices. Add remaning ingredients and shake with ice to mix and form head. Double strain into cocktail glass and garnish with lemon twist (or as Tiare has in her beautiful shot, pineapple wedge and chile).
Posted in Drinks, Indigo Firmaments, Mixoloseum, Original Creations, TDN, genever | No Comments »
June 3rd, 2009 by Craig Hermann
EXTRA! EXTRA! SAN FRANCISCO: Rum rapscallion Martin Cate to open new Rum based Cocktail bar in The City. Bay area denizens: Ready your livers!
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SMUGGLER’S COVE COMING FALL 2009 TO SAN FRANCISCO
SAN FRANCISCO, CA- This fall, San Francisco will become home to Smuggler’s Cove, a new bar designed to celebrate the incredible diversity and versatility of the world’s most exciting spirit: Rum. Smuggler’s Cove offers a whole new approach to rum by featuring a vast array of traditional Caribbean drinks, classic libations of Prohibition-Era Havana, and famous exotic cocktails from legendary tiki bars- all under one roof. In addition, Smuggler’s Cove will offer an unparalleled selection of rare and premium rums from around the world carefully selected for enjoying on their own or skillfully blended into cocktails. For over a decade, owner and creator Martin Cate has been passionate about rum & tropical cocktails. He was the co-creator, designer and chief mixologist for Forbidden Island Tiki Lounge in Alameda, CA. He has judged in international rum competitions, met with over a dozen rum distillers in five countries, and lectured at Bourbon and Branch’s Beverage Academy, Tales of the Cocktail, and Tiki Oasis. “I am very excited to help showcase this wonderfully varied spirit both on its own and in delicious cocktails. A great rum drink can be simple and elegant, or complex and dynamic, but it must always be balanced, approachable, and just a pleasure to drink,” says Martin Cate. “Too often, people associate rum with syrupy and artificial drinks and we’re here to change that.” Martin has traveled the world to learn the rich history and explore the traditional spices and regional ingredients of the world’s rum producing countries in order to feature them in the cocktails of Smuggler’s Cove. As an award-winning mixologist and member of the United States Bartenders Guild for the last four years, Martin is committed to using only the best quality spirits, fresh-squeezed juices, and housemade ingredients. But while Martin is serious about the drinks, he knows that people are looking for a memorable and fun experience as well. “Smuggler’s Cove will be more than just a tiki bar, but it will feature the kind of dramatic, mysterious, and escapist atmosphere that makes a tiki bar so special- and makes rum taste better!” Smuggler’s Cove will include waterfalls, vintage nautical décor and rum memorabilia, and relics from some of San Francisco’s most famous historic watering holes. Smuggler’s Cove will open November 2009 in San Francisco, CA.
For more information, please visit http://www.smugglerscovesf.com/ and sign up on our mailing list to get all the latest news.
About Martin Cate: http://www.martincate.com/press.php
Contact Martin Cate at info@smugglerscovesf.com or 415-999-7929
Posted in Bartenders, Drinks | No Comments »
May 18th, 2009 by Craig Hermann
Is it that time of the month again? Sakes alive, how time flies. Sebastian is just past 4 months old and Tiki Kon is only 2 months away.
This month the Internet’s favorite all-around superb stylish talented and popular fellow, Chuck Taggart hosts May’s Mixology Monday. He’s chosen Amaro for the theme.
Italian Amaros (Amari?) are bitter liqueurs meant to stimulate digestion or alleve indigestion if need be — digestive bitters. We’re all familiar with Campari and Fernet and likely some are familiar with Cynar which is made with artichokes. The Italians have dozens (if not near past 100) more. They are usually built on wines fortified with high-alcohol extractions of botanicals, spices, and bittering agents. Amaros are current loves of stateside bartenders who are reaching for something to suit the body of the cocktail more than the traditional shake of strong aromatic bitters for the nose of the drink.
I’ve loved every amaro I’ve tried withough fail, so I though it fitting to pair my cocktail with a liquor that I’ve been fighting to develop a taste for and until only recently failed: Tequila. Try as I might to find avenues and gateways into appreciating tequila (mescal, cachaça, etc.) it was no use. This was my bane – my last liquor to conquer and I had failed. That is, until recently. It just clicked into place – it finally made sense. Much to my relief I now have another color in my pallete and this is my first recipe using the toungue-timber of the hearts of blue agave. I hope you enjoy. I pair it with two of my favorite amaros: Cynar and Averna.
Amaro Amigo
½ oz Cynar
½ oz Averna
¾ oz Tequila Ocho Plata (or other 100% blue agave blanco tequila)
½ oz blood orange juice
¼ oz lime juice
½ oz Cointreau
dash cinnamon tincture (or cinnamon heavy bitters)
dash herbsaint
Stir with ice in mixing glass and double strain into cocktail glass. Olé
Thanks to Chuck for hosting!
Posted in Amaro, Drinks, Indigo Firmaments, Liquors & Liqueurs, Mixology Monday, Tequila | No Comments »
TDN – Bols Genever: G.V.D. (godverdomme)
