One Year Drinking With My Brother

embarrassingAs announced, we’re celebrating a year’s worth of posts by putting aside our usual practice to reflect on all the lessons we’ve learned as not-so-savvy cocktailians:

Jonathan:

One of the many benefits of growing up in a large family are the things you learn from your siblings. Some are more important than others, but all add to who you are. David and I are the fourth and fifth children, respectively, of five in our family. As the two youngest we shared rooms, seats next to each other in cars, places at the table and spots on couches. More than that we shared a lot of time with each other, and even today I hear myself using expressions that I know come directly from him. One of my absolute favorites is and has been the description of someone as “a master of the startlingly obvious.” And that is what I feel like I am with my observations and lessons gleaned from our first year of this blog. That won’t stop me from sharing my thoughts though.

1. A close observer/reader should know that fresh ingredients and homemade mixers are the key to better drinks. To make cocktails I have juiced lemons, limes, oranges, grapefruits, pomegranates, and kumquats. Simple syrups have been created from sugar, brown sugar, demerara, sorghum, maple syrup and honey. Those syrups have been flavored with herbs, spices, nuts and more fruit. Store-bought sweet and sour, grenadine and orgeat? Why, when you make your own during the week. The end result may take longer, but the difference is well worth it.

2. It is often repeated in our weekly write up, but prior to this blog, beer and wine were pretty much the extent of drinks I enjoyed. I always assumed, however, that I knew the basics of liquors and the drinks made with them. Wrong, very wrong. Gin might be the best example of a liquor with incredible variation and types, so much so that using the right one in a drink can drastically improve the taste. Then there are the liquors that I never knew existed (a few of which I could still get by without knowing Mr. Campari) like aquavit, cachaça, and pisco. The stories of these unique distillations is in itself a lesson in history and culture. Every time I think we are reaching some level of understanding and knowledge, there is another one that appears and begs to be used. I hope David is ready for Cynar because it, and a pronunciation guide, will make an appearance soon.

3. We compared notes this week and the next lesson is one that overlaps for us—taste. There have been more drinks that we have both enjoyed, and a few where we both did not, than there has been disagreement. Next week we will get a better idea of that when we choose our hits and misses, but, before that, there are some generalizations to be drawn. The classic cocktail, in my mind, is the standard sour. Liquor, sweetener and sour element are the basics of that drink. Almost any mix that has followed that simple idea has met my approval. I especially like those with interesting sweeteners like maple, or odd sours like grapefruit. There are other categories of drinks besides the sour, such as those with effervescence from sparkling wine or club soda, that also stand out but in a pinch I fall back on the sour.

4. Another general rule of taste is the use of bitters. It is an odd ingredient in most drinks because, to my taste, it never stands out. In fact you can rarely identify that one has been added, but, like salt, it seems to intensify and improve the other parts of the drink. The drinks that are all liquor, bitter elements and actual bitters have not been my favorite, but take a simple drink like bourbon and ginger then add some Angostura and you can taste a transformation.

5. My final lesson is one that I did not really learn so much as re-learn. Drinking is a social experience. The first and most obvious part of that is the very basis of this blog. David and I started this as a way to interact more, even if it was a virtual interaction. Along the way, my wife has joined me in almost every weekly tasting, as David’s wife has in his. Our children are adults so they not only try some of the drinks, but are great sources for suggestions. There have been tailgates, family visits, happy hours, celebrations and random get-togethers with friends and neighbors. It has reached the point that even as the specific drinks escape memory, the events do not. Of course there is also the virtual interaction with readers who comment on-line, or through text and e-mail. It is a rare week when I do not receive some feedback, suggestion or drink recipe in some form or another. Those of you who keep sending pictures and menu snippets, and you know who you are, keep sending them and I will keep looking for edible glitter.

booksDavid:

I few weeks ago, when we were thinking about ways to celebrate our 52nd post on this blog Jonathan speculated how long we’d keep it up, then asked, “Until we’re famous?” That sounds good to me, mostly because we aren’t famous yet and therefore must continue. This enterprise is too much fun to give up. Beside the benefit Jonathan has mentioned—our increased communication—a weekly cocktail gives me something to look forward to, and, yes, I’m learning. Sure it’s not the same as learning differential equations, but growth is growth. Don’t judge. Though I’m not yet a savvy cocktailian, I’m certainly savvier. Thinking about the lessons of the year, many occurred to me, and as Jonathan said, most won’t be surprising. Still they’re important… just the way this blog is important even if we aren’t famous (yet).

1. Get to know someone. I owe a huge debt of gratitude to all the helpful and friendly people who answer my every silly question about the difference between Cachaça and Rum and Rhum and Rum. Echoing Jonathan, this blog teaches me how much there is to know, but it also teaches me how many patient, generous, and funny teachers are out there. I don’t get a “Norm!” when I visit my local upscale grocery, but I do get, “What’s the cocktail this week?” and some thorough and thoughtful advice.

2. The alcohol isn’t everything but it’s something. Let me say for the record that inebriation isn’t a good hobby, but Jonathan is right, part of the joy of cocktails is that they announce an intention to relax and a desire to put aside much too crowded and busy lives to share relaxation with others. Were my brother and I involved in a remote popsicle club, I’m sure that’d be fun too, but, in moderation, spirits are much more fun.

3. De gustibus non est disputandum: I’ve memorized few Latin phrases, but I know that one. It means, “There’s no disputing about matters of taste.” Week to week, I’m struck by how differently people react to cocktails. Just when I think no one could possibly stomach an Aviation, my wife asks for another. Human organisms must experience taste (literal and figurative) in so many different ways. And, not to be too philosophical, but what’s worth celebrating more than that?

4. On a related note, smell matters, and not just smell but all the senses matter. I’ve discovered every sense is critical to a cocktail—its look and its taste and its smell and its “mouth feel.” Okay, so maybe its sound doesn’t matter so much, but really enjoying a cocktail requires engaging your whole sensory self. Maybe, in fact, that’s the secret, pausing long enough to appreciate the extraordinary apparatus with which we’re blessed.

5. Don’t overcomplicate the complications. A few times during this journey—okay, more than a few—I’ve thought “Why all the steps?” Yet trouble is part of the investment you make in the result. Although I worry sometimes about all the hoops I make Jonathan leap through—particularly in the spirit-backward state that is North Carolina—anything wonderful is worth working for. I have nothing against simple and elegant cocktails, but as in many matters, the journey endows the destination with special meaning.

Next Week:

Jonathan and I will be examining the hits and misses we’ve encountered this year. It’s not too late to let us know what you think!

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The Hemingway Daiquiri

Proposed by: JonathanDaiquiri

Reviewed by: David

The Daiquiri would probably make most lists of the classic cocktails. In its most simple form it is comprised of rum, a sour such as lime juice, and a sweet component. The variations on that basic recipe are seemingly endless, and in fact the Gimlet that we enjoyed some time ago is the same concept with gin instead of rum.

The proposal for this week is a Hemingway Daiquiri which uses two fruit juices for the sour and a liqueur for the sweet. Although there are various recipes for this drink, the specific one I used came from an e-book by Robert Willey called Speakeasy Cocktails: Learn from the Modern Mixologists (Joseph Schwartz and Jim Meehan).

20131116_184304Here’s the Recipe

1.5 ounce light rum
¾ ounce Maraschino liqueur
1 ounce grapefruit juice
½ ounce lime juice

Shake with ice and strain into a coupe

The daiquiri like many drinks has a number of claimants for its invention. It has been around since the late 1800’s and the many versions altering the simple three part ingredients make it likely that there were a number of inventors. The word “daiquiri” probably comes from a beach near Santiago, Cuba as noted in a Wikipedia history which makes sense based on the rum base.

One historical fact that is clear, however, is that it was another favorite of Ernest Hemingway who enjoyed his at Havana’s El Floridita bar (different sources note his version was called the Papa Doble). I had suggested in the proposal last week that someone should consider writing a book about Hemingway, his many favorite drinks and the locations in which he drank them. That book has been written by Philip Greene and is called To Have and Have Another: A Hemingway Cocktail Companion. I have not read it, but based on reviews think that I will (as part of cocktail scholarship of course).

A couple of weeks ago with the Bourbon Cider, I noted trying to use local ingredients. One of the things that I have found is that similar to local wineries and breweries, there are an increasing number of local distillers. The rum I used for this recipe comes from a small town in North Carolina just outside of Charlotte. Muddy River Distillery is located in Belmont only offers the single product – Carolina Rum. I am no aficionado, but was very impressed with this Catawba River product and thought it worked really well in this drink.

Here’s David’s Review:

I’ve earned the “not-so-savvy” of “not-so-savvy cocktailian” by being singularly ignorant of drinks others know well. That includes daiquiris, which I not only don’t drink but can’t spell (without the help of spell check).

That said, the ingredients of this drink were familiar, and, on the imaginary scorecard for this brotherly experiment, a few of my proposed cocktails have been unsuccessful because of their unfamiliarity. Some tastes, I’ve learned, play nicely together, and others do not. Jonathan seems to have a knack to choosing complementary elements and a particular gift for recognizing recipes that combine fruit flavors with the appropriate spirits.

Though the grapefruit juice and lime gave this drink strong acidity, the maraschino liqueur  mellowed that taste considerably. The recipe I used called for simple syrup as well, and that also balanced what could have been a very tart drink. Even with my use of the more herbal taste of cachaça, which I chose over traditional rum or a rhum agricole, I found this daiquiri easy to drink. Friends joined us in testing this cocktail, and the decision for a second round came without question. It was, in every way, drinkable.

My only quibble comes from comparison. Over the last few weeks we’ve had a number of sweet drinks, and I wonder if Hemingway’s daiquiri might benefit from a little less sugar. The Papa Doble Jonathan mentions appeared in my research as a variation to this drink that doubles the rum, and, had I not already had two daiquiris, I might have tried that. Or I could have followed Jonathan’s recipe and skipped the simple syrup. The maraschino liqueur isn’t super sweet, but perhaps it’s sweet enough—with fresh lime and grapefruit—to make less (or no) simple syrup welcome.

Now that I’ve had a daiquiri, I may return to not thinking of myself as a daiquiri drinker, at least not in Chicago in November.  More sun and less wind and rain seem required. As much as I enjoyed this cocktail, I’m still looking for a libation that teeters riskily just at the edge of dissonance. So far, most of my proposals have teetered and fallen, but I have a feeling that, somewhere out there in cocktailia, exists an unlikely drink that makes music from less likely notes. For now, however, Hemingway’s Daiquiri is a joyful Caribbean tune worth celebrating.

David’s Take: This cocktail was easy to drink and pleasant in every way. Some summer afternoon, I may return to it, but my mind is on fall.

Jonathan’s take: I like the continuity of ingredients from one week to the other, in this case Maraschino liqueur. That slight cherry sweetness along with the grapefruit brought a nice variation to a cocktail that I thought I knew well.

Next Week (proposed by David):

Lately, I’ve been enjoying the pears abundant this time of year, and my mind has been on doctoring some of the pear cocktail recipes I’ve seen and combining some of those seasonal flavors in a new cocktail. Specifically I’m going to try to reproduce the flavor profile of a wonderful pear tart I encountered a couple of weeks ago. I don’t have a name yet, but, in addition to pears, this cocktail will bring in ginger, vanilla, and sparkling wine.