Santa arrives early as Utah DABC rolls out sales for December 2013

Try an Aviation cocktail made with Aviation Gin

There are over 600 items on Special Price Adjustments (SPA) for the December holidays, so when Utahans walk into the Utah DABC State Liquor Stores this month, they will expect to hear Santa chuckling.  These deals are great for gifts (given or received), or for stocking your bar.  (Note: later in the month there will be a separate post on pre-New Year’s price adjustments (actually available all December) on sparkling wines.)  Need a Christmas gift for Dad (or Mom)? Don’t forget to look at the gift items that are often found on the top shelf of the Utah State Stores. These gift packages usually contain a bottle of liquor and items like glasses or a shaker for about the same price as the bottle without the gift. Some of them are pretty nice, others might be a little tacky.  Shop early in the month for a better selection and buy one for a lazy relative to give you for Christmas.

First: great news for Gin lovers: the DABC is now stocking Aviation Gin (CS 400413, $30).  This highly rated American Gin makes a great Martini or Aviation cocktail.  Give it a try (call ahead to see if your local store carries it).  This month there is a variety of Gins marked down, most of the good ones around 10%, plus or minus.  Gins with price adjustments include offerings from Bombay Sapphire®, Tanqueray®, Beefeater®, and even the surprisingly good, bargain Gin: New Amsterdam (1750ml for $24).  While you’re picking up a nice bottle of Gin, pick up a bottle of Campari (on SPA this month) and try one of my favorite Gin cocktails, a Negroni.  You can look up all of the prices for yourself by clicking through to the “SPA Product List” to open a price book in PDF format that shows all of the markdowns for the current month; then search on “gin” or the product of your choice.  Oh, and there are 24 non-flavored Vodkas marked down this month too, if that’s your thing.

Now for the Whiskeys: There are 70 Whiskeys on SPA this month, so it’s a great opportunity to stock up. 18 different Bourbons:  Most of the major brands are represented; try Buffalo Trace ($22), and there are single barrel offerings from Blanton, Eagle Rare, and Evan Williams.  Four Irish that normally retail around $25 are marked down around 10%.  Kick back on Christmas Eve and enjoy a nice Bourbon Manhattan.  There are 23 Single Malt and Blended Scotches marked down, including 10 twelve year olds and Glenlivet French Oak 15 year.  This is your big chance to cheer up and impress your old man with a gift he’ll enjoy.

Now is your chance to stock up on your favorite Liqueurs or buy them as gifts; 30 are on SPA this month.  Try Di Saronno Amaretto ($23) over ice, or a favorite for cocktails: Amaretto Di Amore ($11); both are marked down.  Godiva Chocolate Liqueur ($27) and Kahlua Coffee Liqueur ($16) are on SPA, along with a variety of Irish Cream Liqueurs (great gifts for light drinkers) and Liqueurs like Alize and Midori.  A favorite Triple Sec substitute: Gran Gala Orange Liqueur ($20) is on SPA, or feel free to go upscale with Cointreau ($34.3).  There are only 10 (non-spiced) Rums on sale this month.  Appleton Estates VX Jamaica Rum is the best of the bunch, or you can try Bacardi 8 for $16.  Sadly there are no high-end premium Rums to put under your tree.

As to any other sale or clearance items, if you see anything at your local state store that other cocktailians might enjoy, post a response to this article.  See the following list “Suggested by the author” for information on how to use the Utah DABC website.  You can check out what else is on sale (e.g. the wines etc.) by clicking through to the “SPA Product List” to open a price book in PDF format that shows all of the markdowns for the current month.

Cocktail ingredients Utah update – November 2013

Vodka Martini with a twist and an olive

Salt Lake City cocktailians will be disappointed to see that the Special Price Adjustment (SPA) list this month is a lot leaner than it was last month (down from 422 to 301).  This is the normal pre-December slump that we experience every November; Santa Claus comes in December, and his SPA list is usually very generous.  We will soon be presented with a cornucopia of liquor oriented gift items and sparkling wines for New Year’s celebrations.

Remember: November is the time to start looking up… to the top shelf, that is.  Boxed gift items that are usually found on the top shelves of the Utah State Stores. These promotional packages usually contain a bottle of liquor and items like logoed glasses or a shaker for about the same price as the bottle without the gift.

If you were hoping for some Gin this month, you’re almost out of luck.  One good bet is Tanqueray Rangpur Gin, marked down from $25 to $22. Try it in a Tom Collins.  New Amsterdam Gin, an excellent economy Gin, is marked down this month (CS# 031475 down 20% to $12).  If you have an open bottle of sparkling wine and you’re in the mood for something a little stronger that a Champagne cocktail, try it in a French 75 – a reliable Champagne (and Gin) cocktail that is sure to have just the kick you need. 

For those who love Vodka Martinis, this month it’s bottles of Tito’s Handmade Vodka that are marked down from $40 to $35.  There are also a bunch of other Vodkas and the usual large number of flavored Vodkas on SPA.  The standout Tequila deals this month are a pair of El Jimadors: the Reposado and the Blanco are both marked down from $20 to $17.  Regular readers will know that a good Silver (or Plata or Blanco) is an essential ingredient in the ever popular Margarita, but this Reposado also makes outstanding cocktails.

November is not totally devoid of deals in the cocktail area, however.  If you’re into Bourbons, and if you like something a little pricier, Jack Daniels® Single Barrel (CS# 026906) is available for $46 (that’s a generous $3 off) should make a great Bourbon Manhattan.  All (both!) of the Scotch Whiskies marked down this month are blends, so if you’re looking for something to put into your Rob Roy you can get a large (1750 ml.) bottle of Dewars® White Label marked down 8% to $46.

As to any other sale or clearance items, if you see a great deal on anything at your local state store that other cocktailians might enjoy, post a response to this article.  See the following list “Suggested by the author” for information on how to use the Utah DABC website.  You can check out what else is on sale (e.g. the wines, etc.) by clicking through to the “SPA Product List” to open an online price book in PDF format that shows all of the markdowns for the current month.

Cripple Creek rocks out at Portland Cocktail Week

Cripple Creek mixes and pours cocktails live on stage.

Tuesday night’s Portland Cocktail Week (PDXCW) bash was “An Evening with Cripple Creek” at the Star Theater in Portland, which was billed as a “live multi-sensory cocktail experience”.  While a key component of PDXCW is Bartender Education, and the well-attended classes show how important that is, a cocktail week would not be a cocktail week without a shaker-full of parties, too. 

The event is a total cocktail experience, with loud music, rock-star bartenders, cocktails with coordinated scents, paired lighting and DJ'd music by Michael O'Rourke, and a turned on audience.  While Aaron Polsky of Amor y Amargo, Damon W. Boelte of Prime Meats, and Mayur Subbarao of Bittermens Spirits and Dram cavorted and mixed cocktails on stage, PDXCW volunteers waited to dash along roped-off access routes to get cocktails to every member of the audience almost instantly.

The size of the audience dictated that glassware not be used, so while a large batch of cocktail was being mixed by the rockers on stage, six or eight large trays full of one-ounce plastic glasses were ferried in and placed on tables at the front of the stage, ready for the pour.  These might be empty, or contain ice, or perhaps a garnish.  When the theatrically mixed concoction was ready, it would be carefully (LOL) poured into the mini-glasses and then run up to the crowd by the volunteers.  Audience members were encouraged to drink as many of the mini-cocktails as they wanted.  All things considered, most were fairly good and only a couple were so-so (out of around eight); not bad, actually.

The process seems to poke a little fun at molecular mixology and rock-star bartenders, with dry ice, fog, grated truffles, drops of liqueur dribbled or mists of scent broadcast into each of the one-ounce cups (and there were a lot of them!).  At the same time it showed what you could do with these tools.  Cripple Creek seemed to combine known cocktails with some originals (or original ingredients) to create a fun, multi-sensory evening.

US launch of high-end Beefeater Burroughs Reserve Gin at PDXCW

Beefeater hosted a tasting of its new Burrough’s Reserve Gin Wednesday as part of Portland Cocktail Week (PDXCW) and the Gin’s American launch.  Master Distiller Desmond Payne was present at The Rookery at Raven & Rose in Portland to present his new Gin and to talk about its development.  The new, hand-crafted, ultra-Premium Gin is named in honor of Beefeater founder James Burrough and begins by using Burrough’s original 1860s recipe and an original copper pot “Still Number 12” that has a capacity of only 268 liters (about 70 gallons).

Mr. Payne has been making Gin for 46 years and, as designer of Beefeater 24, definitely knows his business.  He believes that Gin is coming back in fashion, and wanted to create a Gin that would appeal to specialists.  Beefeater still uses the original recipe from 1860s, but in more industrial size batches.  One of Payne’s first discoveries was that when he made the much smaller batches in the original pot still, it changed the character of the Gin.  He reported that the first time he tried putting it in wood, he didn’t really like the result, but experimentation and perseverance bore fruit when he tried used French oak Jean de Lillet (an aperitif) barrels.

The barrels add a new dimension to the Gin, but they may only be used twice before their taste contribution is exhausted.  Even then, the second fill doesn’t taste quite like the first, so barrels from the two fills are blended to achieve the final result: an excellent, ultra-premium sipping Gin.  Special, two-part glasses were designed for tastings to show off the different characteristics of Burrough’s Reserve (see photo).  Payne states that the Gin is best when stored in the freezer and sipped undiluted.  We were given two portions of Gin: one in the top saucer-like glass and the other in the lower columnar glass.  The top glass brings out more fruitiness and some of the wood, while the bottom glass brings out even more wood and emphasizes the contribution of some of the botanicals.  The bottom glass delivered my favorite sensory combination, and I soon poured my top glass into the bottom to enjoy more of my favorite flavor.

Burrough’s Reserve is intended to be sipped, and goes well with dried fruit and cheese.  It is pale gold in color, it is rested in wood, but not aged like a Whiskey.  Cocktail recipes are available, but I recommend enjoying this one as intended.  It is expected to retail for around $70 a bottle in the US, but the small batch size (each bottle bears the number of the batch and the number of the bottle) means it may be hard to find.

Vraie Absinthe tasting at St. Jack in Portland for PDXCW

Pernod has announced the re-launch of its original Absinthe formula, and hosted a comparison tasting of the two products at Portland Cocktail Week (PDXCW) Monday.  After Absinthe was outlawed in the early twentieth century, the “real deal,” when it could be found, was known in France as “la vraie Absinthe.”  Absinthe was reputed to have hallucinogenic powers due to the presence of wormwood and would be banned for almost a century.  In reality, Absinthe is not any more dangerous than other distilled spirit, although its high ABV (as high as 74%) probably made it popular among alcoholics who might have been prone to hallucinations anyway.  It is also true that the French wine industry wanted it banned because people were drinking more Absinthe and less wine.  (Learn more of the history of Absinthe on Wikipedia.)  Within a few years, the Pernod company had a pastis available that contained less alcohol and no wormwood (as did other makers) and that’s how things remained until almost the present day.

Around the turn of the century it was found that many countries did not have a formal ban on the ingredients in Absinthe because none of them were harmful, and a revival began.  More and more countries began to allow Absinthe and brands proliferated.  Pernod released a new Absinthe, but there was a demand for the original formula. 

Pernod has expended some effort researching the recipe from original documents and trying to make the product as authentic as possible.  The base spirit will be wine-based (not grain), made with grapes from Languedoc as it was in the original.  The wormwood will be cultivated in Pontarlier, France, the historical home of Pernod Absinthe, and the Absinthe will be naturally colored through maceration of green nettles.

The tasting was held at St. Jack restaurant in suburban Portland.  This small, French restaurant features French café food, and their cocktail hour is called “The Green Hour” in a nod to the Green Fairy, Absinthe.  You will be happy to hear that Pernod’s effort has paid off.  The new “original formula” compares well with the current product.  It seems slightly sweeter, but also more mellow.  The taste of wormwood and anise, combined with other herbal notes, is what Absinthe is all about.  Absinthe aficionados will want to give this one a try. (ABV 68%, $68)

Bartenders pick up advanced bar techniques at Portland Cocktail Week

From the left: Angus Winchester, Derek Brown,
Sam Ross, and Joaquin Simo 

Living up to its billing as a conference organized by and for bartenders, Portland Cocktail Week (PDXCW) is placing heavy emphasis on bartender education this year.  The four major courses of study being offered by the Portland Bartender Institute are Advanced Craft Cocktail Bartending, Beyond the Bar, Bar Ownership, and Product Development. Classes are intended to improve bartenders’ technical skills as well as help them plan their long-term career aspirations.  The students take these classes seriously and take plenty of notes during the sessions.

On Monday, the Advanced Craft Cocktail Bartending track opened with a session titled “Advanced Bar Technique” that was a panel discussion featuring Derek Brown of The Passenger and Mockingbird Hill, Joaquin Simo of Pouring Ribbons, Sam Ross of Attaboy, and Angus Winchester, Tanqueray Global Ambassador.  This session was interesting because it expanded the concept of technique beyond what most people think it is.  Derek Brown kicked-off the class by proposing that technique is everything we do to create cocktails, and that we must keep four P’s in mind:

• People (including reading your guests, staff development, and interpersonal skills)
• Property (including bar design, Mis en Place (where you put the items required to make a cocktail), and equipment)
• Profit (we’re in this to make money, but how well you do on the other P’s will drive this one)
• Product (it is not just the craft cocktails you’re creating, it’s also the food and the ambiance)

The presenters were very entertaining (they are all bartenders, after all) and had plenty of tips and good advice for their bartender students. Here are some notes that stood out in the wide ranging discussion:

• Customer relations are paramount to your success, and it’s not just how you treat people, it’s also how you make them feel.
• Top level bartending is like a sport, practice is necessary.
• Everything in your back-bar should be there for a reason; to impress people is not a good reason.
• Many popular, inexpensive liquors are still around because they are good products that have amortized their physical plant, don’t look down on them.
• Mis en Place is important to efficient service and will ultimately drive profits.
• Customers are a lot more knowledgeable than there were ten years ago, and there are a lot more craft cocktail bars for competition.

Eighty Six Company shares its brands at Portland Cocktail Week

Simon Ford makes a point about Fords Gin

The Eighty Six Company introduced four new products in 2012 and poured them in Oregon for the first time Sunday night: Fords Gin, Caña Brava Rum, Aylesbury Duck Vodka, and Tequila Cabeza.  The event, part of Portland Cocktail Week (PDXCW), was titled “86 Co at The Common for The Calm before the Storm”.  Eighty Six Company says that their products are designed by bartenders for bartenders, and one thing this means is that they are designed to be mixed in cocktails.  I was able to sample all four, and to try the Gin and the Rum in cocktails.

The tasting, at The Cleaners (in the Ace Hotel), was open to PDXCW students and pass-holders.  It opened with a short tasting and presentation by founder Simon Ford to a small crowd that grew rapidly as latecomers arrived.  Simon told some war stories about bringing his four new products to market.  Eighty Six had listed all of the ingredients and proportions on the labels, and it turns out that the Alcohol and Tobacco Tax and Trade Bureau (TTB) does not allow it.  Product launches were delayed six months, some labels physically on bottles were altered by employees with Sharpies, and the most labels had to be redesigned.

Aylesbury Duck Vodka’s label says it is “certified clean, odorless, & tasteless” and it almost lives up to its billing; it’s very smooth, having only enough of a burn to let you know it contains alcohol.  The name 

Aylesbury Duck is actually a take-off on another avian-themed Vodka.  The name was selected because the Aylesbury Duck is described as “the noblest of woodland birds.”  Nobler than, say, a goose.  Although the label is semi-satirical, it was the only one approved by the TTB without modification.

The products are ingredient flavor forward (except, of course, for the Vodka) so that they may be tasted when mixed in cocktails.  They are very mixable, and the cocktails I sampled were delicious.  They are manufactured by four different distillers, each expert in their own liquor.

Fords Gin is excellent, nice and smooth with no burn. The blend of notes from the botanicals and florals is very pleasing, and the oils give it a good feel.  It makes a damn fine Negroni.  Caña Brava Rum, while it is a light Rum, is not a Rum flavored Vodka.  Bartenders told Simon that they wanted old style Rums (similar to Havana Club) that would make an excellent classic Daiquiri.  It is fashioned after the Rums that were being made 90 years ago, and is a little reminiscent of a Rhum Agricole.  It verges on the sweet without getting there, and has some nice fruit in the finish.  Tequila Cabeza is a nice Blanco, earthy with a strong hit of agave accompanied by a hint of citrus, that I can’t wait to try in a Margarita.

Portland Cocktail Week 2013 opening shakes things up

The fourth annual Portland Cocktail Week (PDXCW) opened Saturday in Portland, Oregon, bringing together bartenders, cocktail luminaries, and cocktail enthusiasts for a celebration of craft cocktail culture.  Bartender education is one of the key components of PDXCW; this year over 1,000 bartenders applied for the 260 slots.  Each will take classes in one of four major course studies offered by the Portland Bartender Institute (Advanced Craft Cocktail Bartending, Beyond the Bar, Bar Ownership, and Product Development). Classes will be held in Portland’s Downtown and Pearl Districts and are intended to improve bartenders’ technical skills as well as help them prepare for long-term career aspirations.

“The Portland Bar Institute not only covers spirits training,” said Jeffrey Morgenthaler of Clyde Common. “It also provides bartenders the tools to focus on developing individual professional aspirations – whether they be behind the bar, developing products, or building a personal brand.”

This year the major opening event was the “Swig n Swine,” a charity pig roast sponsored by the Bon Vivants of San Francisco as part of their Pig and Punch on the road program that supports different charities.  This year’s PDXCW event benefits Self Enhancement Inc. Charter School, a local nonprofit organization supporting at-risk urban youth.

The bash, which took place at the Jupiter Hotel, had the usual selection of new cocktails to sample.  These were mixed in 50 gallon garbage cans (talk about scaling-up a recipe!), each accompanied by a recipe poster that listed the ingredients.

This year the major opening event was the “Swig n Swine,” a charity pig roast sponsored by the Bon Vivants of San Francisco as part of their Pig and Punch on the road program that supports different charities.  Party goers made their donation by purchasing a T-shirt.

Most PDXCW events are staffed by bartender-attendees who volunteer part of their time to support the program.  This pair is showing their support for a recipe poster...

Recipe posters or cards accompany most of the cocktails that may be sampled during cocktail week.  These usually promote the featured brands and provide a passable description of the recipe (without proportions).

Cocktails were mixed in 50 gallon garbage cans (talk about scaling-up a recipe!) accompanied by a recipe poster that listed the ingredients.  The tiny pumpkins specified in the recipe surround a big block of ice.  That's a large dipper if you're having trouble getting the scale.

The Sleeping Beauty is a hot, flavorful cocktail made from D'usse Cognac and Noilly Prat Dry Vermouth with a bunch of other ingredients, including Maple syrup, thrown in.  Note that while oranges are on the recipe card for this one, the walnuts definitely are not.

Cocktail ingredients Utah update – October 2013

The Rapture Cocktail will float you off to heaven...

Utah cocktailians can rejoice that it’s October, and the colder weather means it’s time for cocktails that are brown, bitter, and stirred. The count of items marked down by the Utah DABC State Liquor Stores  has revived! The number of items on SPA (Special Price Adjustment) this month (422) is quite an increase compared to the 333 in September, so now is a good time to get ready for cold weather cocktails by stocking your bar with October bargains. As the nights grow cooler and the early autumn days grow noticeably shorter, here are some cocktail ideas that, combined with these sale items, can reduce your monthly cocktail spend.

If you are into Bourbons, some good ones to try this month are Bulleit Frontier (down 11% to $24), Knob Creek (down 11% to $32), and Woodford Reserve (down 14% to $30). If you want to make a very mellow Manhattan, try one with some Woodford Reserve.  If you are tempted more by imported, brown liquors, there are a couple of good, blended Scotch Whiskies marked down, too; so if you’re looking for something to put into a really top-shelf Blood and Sand, you can get some Chivas Regal 12 Year (9% to $32) or a bottle of Dewars Special Reserve 12 Year (12% to $30). Feeling like some Barbados Rum? Mount Gay Eclipse is marked down 10% to $18 this month, try it in your next Rapture.  There is also a large selection of spiced Rums.

If even this late in the year, your taste runs to liquors of a lighter color, there are still some deals for you. There are about 17 Tequilas marked down in October, not counting the flavored ones.  Familia Camarena Tequilas, one of my favorite brands for mixing, have the Silver and Reposado both marked down 10% to $18. If you’ve never tried one, give the El Diablo a try. Deals on Vodka this month include liter bottles of Tito’s Handmade (CS# 038176 down 15% to $17). (Great in a White Russian.) You might also like to try Belvedere Intense (8% to $37) in a Vodka Martini.

Take flight with the Aviation cocktail

If you love Gin, you’ll want to take flight…

The last time I enjoyed an Aviation cocktail at BarX in Salt Lake City, I thought that this was something I had to try at home.  Dedicated cocktailians are always searching for an excuse to try a new cocktail, and that was enough for me.  This cocktail has been around for a while; there is a recipe for the Aviation in the Savoy Cocktail Book (1930).  The Savoy is usually a good source of cocktail inspiration when you’re looking for a classic cocktail to experiment with, but the recipe for the Aviation didn’t ring true.  I had always read that the Aviation’s name was due to the pale blue color delivered by the Crème de Violette, but the Savoy’s recipe didn’t have any Crème de Violette in it.

A little research on Wikipedia gave the reason: Crème de Violette was hard to find back in the late 1920’s, so the Savoy just left it out (follow the link for a more detailed history).  Luckily we don’t have that problem today.  The Aviation recipe was first published around 1916, so it’s probably older than your great grandmother and its centenary is rapidly approaching.  As you sip your first Aviation, remember that it was named when aviation was something new and exciting, not a routine fact of life.  So sip it, enjoy it, and never leave your wingman.

Aviation Cocktail

• 2 oz Gin (I used Plymouth)
• 1/2 oz Lemon juice
• 1/2 oz Maraschino Liqueur
• 1/4 oz Crème de Violette

Combine ingredients in a shaker half full of cracked ice.  Shake well for about a minute.  Double strain into a chilled cocktail glass.  Garnish with a cocktail cherry and get ready to contemplate the wild, blue yonder.

Cocktail ingredients Utah update – September 2013

A Mai Tai will put that bottle of Rum
you have to good use. Yo ho ho.

Utah cocktailians can thank heaven that the August slump is officially over and the Utah DABC State Liquor Stores have finally loosened the SPA purse strings.  The number of items on SPA (Special Price Adjustment) this month increased from only 250 in August to 333 in September. That means it’s time to get ready for cold weather cocktails by stocking your bar with September bargains.  So as the nights grow cooler and the late summer days grow noticeably shorter, here are some cocktail ideas that, combined with some sale items, can save you money.

Vodka lovers will be pleased that there is a good selection of Vodkas in bottles large and small on sale this month, including Ketel One and Tito’s.  All Vodka brands have their fans and detractors; many say that potato vodkas are the best, and my favorite potato Vodka, Teton Glacier, is going on clearance.  This is the first month on clearance, so the mark-down is around 30%.  If your local store has plenty in stock, you might want to wait for next month when the price will drop even more before stocking up. 

In case you’re looking for liquors to accompany the key ingredient of your cocktail, or even be the main ingredient, you might want to try one of the following.  If Tiki-style cocktails are your thing, why not try a Tanqueray Taj?  Midori Melon Liqueur is marked down 14% to $18 and is used as a flavoring in many other cocktails.  A favorite Triple-Sec substitute (if you’re still using that $10 Triple Sec, why not treat yourself? If you do, you may never go back...) is Gran Gala Orange Liqueur, marked down 14% to $19.  It’s cheaper than Grand Marnier, but almost as good.  E&J VSOP is a decent Brandy for mixing; it’s marked down 21% to $11, can do good duty in a Sidecar (or any other cocktail), and will hurt your wallet far less than mixing with your favorite Cognac. 

There are some nice Plata Tequilas on sale this month.  A couple you might like to try are Milagro Silver (14% to $25) or 1800 Silver (7% to $27).  Either of these will make a dynamite Margarita.  Why not mix them with Gran Gala Orange Liqueur (see above)?  There is also a nice selection of Reposados marked down this month, check them out at your local store.

There are only a couple of Bourbons on price adjustment this month; Eagle Rare Single Barrel Bourbon, great for sipping, is available for $28 (10% off) and can also make a great BLT.  Another single-barrel Bourbon on sale is Blanton for $50 (6% off).

If you enjoy Rum, the state has limited markdowns this month.  There’s a trio of Bacardis with sale prices in the low to mid-teens.  If you’re a fan of Appleton Estates, VX is marked down 14% to $17.  Finally, Martini lovers will be pleased to know that they don’t have to go thirsty this month.  Hendricks Gin (9% to $32 makes an excellent Classic Martinis. There are a handful of other Gins on sale, so this may be the time to stock up on your favorite.

Cocktail ingredients Utah update – August 2013

Utahans should be grateful to the UDABC this year.  In a normal August, the Utah DABC State Liquor Stores enter the summer doldrums by dropping the number of sale items into the depths of the Sargasso Sea.  This year’s doldrums are not so bad: where in August, 2012, there were only 156 items on SPA, this year there is a more respectable, but not very generous, 250.  That is, as my brother used to say, better than a finger in the eye.  August usually marks the beginning of a cooling trend as the days grow noticeably shorter.  This year has been warmer than normal, so when cocktail hour rolls around, Utah’s amateur mixologists should have plenty of takers for their cocktails.  Here are some cocktail ideas that will save you money by taking advantage of the marked down items.

One Rum deal this month is Coruba Spiced Jamaica Rum (CS# 042093), on clearance for $6.52.  If you’re into spiced Jamaica Rum, this bargain might be just what you’re looking for.  While we’re talking inexpensive Rums, you might want to try Cruzan Dark (044486) down 15% to $10.  Try it in one or two of my favorite Rum coolers: the Mojito and the classic Rum and Coke (with lime, of course).

Lovers of Brandy cocktails will be pleased to find that E&J XO Brandy is on SPA for $13 (a 19% reduction); try it in a Sidecar (or any other cocktail calling for Brandy), where it will hurt your wallet far less than using your favorite Cognac.  Deals on Vodka this month include liter bottles of Ketel One (CS# 034457 down 10% to $28) and 750ml bottles of Absolut (CS# 034006 down 15% to $17).  Try these in a White Russian or a Vodka Martini.

A classic Gin cocktail from The Savoy Cocktail Book is the Corpse Reviver No. 2.  This month you might want to try one using Bombay Sapphire Gin (CS# 028236 down 11% to $27).  If you’re looking for something to go into a summer cooler like a Tom Collins, try some New Amsterdam Gin (CS# 031475 down 20% to $12), an excellent economy Gin.  You can check all of the prices for yourself by clicking through to the “SPA Product List” to open a price book in PDF format that shows all of the markdowns for the current month; then search on “gin” or the product of your choice.  

Campari Olé: another variation on a classic cocktail

Cocktail lovers are well aware of the resurgence of the Negroni and its many variations (like another of my favorites, the Boulevardier).  The classic Negroni (it even has a book dedicated to it) has only three ingredients: Campari, Gin, and sweet Vermouth, mixed at a 1:1:1 ratio, while the ratios in the Boulevardier may vary a bit depending on the type of Whiskey.  The two ingredients that all of these variations have in common are Campari Bitter Liqueur and sweet Vermouth.

Both of these venerable cocktails have been around awhile. The Negroni was named after Count Camillo Negroni of Firenze, who was in a rut, ordering the same cocktail (the ubiquitous Americano) every day.  Legend has it that one day in 1919, Negroni was looking for something a little stronger than his favorite aperitivo, and that bartender Fosco Scarselli at Caffè Casoni replaced the standard soda water in the Americano with Gin.  What a pleasanr surprise.  The Boulevardier’s origins may be shrouded in mystery, but it made its first appearance in print in 1927’s Barflies and Cocktails by Harry McElhone (of Harry’s New York Bar in Paris), less than a decade later.

Just like the Count, every so often, one gets in the mood for something different.  Due to a lack of bar discipline, a bottle of Campari and one of Tequila were side by side on the bar: interesting…  A little playtime at the bar produced evidence that the classic Negroni proportions of 1:1:1 produced a pretty nice cocktail.  The next step was a little web research.  It turns out that this was not a new idea, but the posts that turned up proved it was a good one.  The best recipe seems to be one credited to German cocktailian Bastian Heuser by the first author to record it in a cocktail book, Robert Hess, who did so in The Essential Bartender’s Guide.  Hess called it an Agavoni (yeah, I know, I decided to try Campari Olé).  A key added ingredient in this Negroni variation was the addition of Orange Bitters. So give the following recipe a try, and let us all know how you like it, or try your own recipe.

Campari Olé

• 1 oz Familia Camarena Silver Tequila
• 1 oz Campari
• 1 oz Carpano Antica Vermouth (sweet)
• 1 dash Angostura Orange Bitters

Combine ingredients in a mixing glass half full of cracked ice.  Stir briskly until nice and cold.  Strain into an Old Fashioned glass with ice (or, if you’re feeling lazy, just build it in the glass).  Garnish with twist of orange peel (Hess calls for a grapefruit twist). 

Cocktail ingredients Utah update – July 2013

Frozen tropical splendor

July is usually the hottest month of summer, and we’re having another record-setting year that’s bringing plenty of hot weather to Utah.  Hot weather means that when cocktail hour rolls around, Utah’s amateur mixologists should have plenty of takers for their cocktails. The number of items on SPA (Special Price Adjustment) this month dropped from around 357 in June to a much more modest 258 in July, but if you want to make some great cocktails, there are some quality cocktail ingredients on sale this month at the Utah DABC State Liquor Stores. 

When it’s too darn hot (i.e. over 100 for several days in a row), my thoughts turn to frozen drinks, and somehow that makes me think of Rum.  My wife and I have been enjoying a nice Piña Colada or two every night or two.  If you limit your Piña Coladas to light Rum, Bacardi’s is on sale this month, but if you don’t mind an off-color drink, go with the Mount Gay Eclipse Rum (CS# 042666 down 15% to $17).  It also goes well in two of my favorite Rum coolers: the Mojito and the classic Rum and Coke (with lime, of course). 

As hot as it is, you are probably looking for some great summer cooler cocktail recipes in time for your barbecue or pool party, or just to enjoy after mowing the lawn.  Here are some suggestions that will save you money by taking advantage of items that are marked down this month.

The classic Gin cooler for hot weather is the Gin and Tonic.  This month you might want to try one using New Amsterdam Gin (1750ml CS# 031473 down 11% to $24), an excellent economy Gin.  It goes well in a Tom Collins, too.  If you’re more interested in a Classic Martini, pick up some Hendricks Gin (CS# 028625 down 9% to $32) or some Bombay Gin (CS# 028206 down 14% to $19).  No, it’s not a cooler, but it sure does taste good!

Deals on Vodka this month include liter bottles of Stolichnaya (CS# 034747 down 11% to $25) and liters of Absolut (CS# 034007 down 11% to $23).  If you like cranberry juice, try these in a Cosmo Cooler, a descendant of the classic cocktail.  If you like your Whiskey drinks (Bourbon anyone?) I can recommend a Mint Julep, so pick up a liter of Jack Daniels Black Label (down 10% to $27) and find some mint.

Some of my favorite mixing Tequilas are marked down this month: try El Jimador Reposado (CS# 089278 down 15% to $20), Milagro Tequila Reposado (CS# 089583 down 12% to $28), or Milagro Silver (CS# 088116 down 14% to $25).  All three of these go well in a classic Margarita, or in two great Tequila coolers: the Margarita Cooler and the Tequila Mojito.

Cocktail ingredients Utah update – June 2013

Mint Julep is a summertime favorite.

June brings the beginning of summer, and with summer comes hot weather.  Hot weather and yard work make for thirsty people, so when cocktail hour rolls around Utah amateur mixologists should have plenty of takers for their cocktails. There are some quality cocktail ingredients on sale this month at the Utah DABC State Liquor Stores, so you can get what you need to make some tall coolers or shake up some great cocktails.  The number of items on SPA (Special Price Adjustment) this month rose from around 300 for May to a more generous 357 in June.  Here are some ideas on how to use this month’s sale items to improve your cocktail offerings.

June 15 is World Gin Day, but there are only a few Gins marked down this month.  If you love Gin and Tonics to cool down in the hot weather, you might want to stock up on New Amsterdam Gin (CS# 031475 down 20% to $12), an excellent Gin for the price. Try some Tanqueray ($22) in a Classic Martini. 

The usual mix of Tequilas is marked down in June, but you might want to try my favorite bargain Tequila: Familia Camarena Silver or Reposado, both of which are marked down this month 15% to $17.  If you’ve never tried one, give the Tequila Mojito a try.  There are not a lot of Rums on SPA this month, but you might want to try some Cruzan Light (8% to $22) in a Mojito or the classic Rum and Coke.

There is a handful of blended Scotch Whiskies marked down this month, but only one 750ml bottle: Johnnie Walker 12 year old ($37).  If you’re searching for a Scotch cocktail to try this month, consider trying the classic Bobby Burns.  As for Bourbons, there are about a dozen on sale this month, including single barrel offerings from Blanton and Eagle Rare.  If you like Mint Julep (I know I do), you might want to try one with Eagle Rare (down 10% to $28).

As to any other sale or clearance items, if you see a great deal on anything at your local state store that other cocktailians might enjoy, post a response to this article.  See the following list “Suggested by the author” for information on how to use the Utah DABC website.  You can check out what else is on sale (e.g. the wines, etc.) by clicking through to the “SPA Product List” to open an online price book in PDF format that shows all of the markdowns for the current month.

Cocktail ingredients Utah update – May 2013

The Campden Cocktail is a treat of Gin and Lillet.

The number of items on SPA (Special Price Adjustment) at the Utah DABC State Liquor Stores this month held steady this month.  There are, as always, some quality cocktail ingredients available this month, so you can get what you need to shake up some great cocktails.  Here are some ideas on how to use this month’s sale items to improve your cocktail repertoire.

The selection of Tequilas this month is not bad!  This month Milagro Silver and Reposado are both marked down in the 13% range to $25 and $28 respectively. Combine them with Gran Gala Orange Liqueur (an excellent, low cost Triple Sec marked down 14% to $19) to make a dynamite Margarita.  You will also find Sauza Hornitos Reposado (11% to $24) and Plata (12% to $22) on sale, as well as similar markdowns on 1800 Reposado and Silver.

Surprisingly, there weren’t a lot of Bourbons on sale for the derby this month; Bulleit Bourbon Frontier Whiskey is available for $23 ($3 off) and makes a great Mint Julep, or you might want to try a BLT, and that’s about it for quality Bourbons.  There a couple of blended Scotch Whiskies marked down this month: liters of Chivas Regal are marked down around $3 to $37 and the large bottles of Dewars White Label are marked down to $46.  If you’re searching for a Scotch cocktail to try this month, consider going outlaw with a Rob Roy.

The picks of the Gins this month are Tanqueray Ten and Beefeater. The Tanqueray Ten (marked down 9% to $29) goes well in a Campden Cocktail; this little known cocktail is one you should try. The Beefeater is in the giant economy-sized bottle (1750ml) and is probably best enjoyed by hard-core Beefeater fans, although if you love Gin and Tonics in the summertime, this might be a good time to stock up.

As to any other sale or clearance items, if you see a great deal on anything at your local state store that other cocktailians might enjoy, post a response to this article.  See the following list “Suggested by the author” for information on how to use the Utah DABC website.  You can check out what else is on sale (e.g. the wines, etc.) by clicking through to the “SPA Product List” to open an online price book in PDF format that shows all of the markdowns for the current month.

Party like Gatsby with these Jazz Age cocktails

Mint Juleps were a hot weather favorite
in the days before central air.

The May 10 opening of Baz Luhrmann’s The Great Gatsby guarantees that some of us will either be hosting or attending Jazz Age themed cocktail parties.  The Jazz Age and the Roaring Twenties coexist (along with Prohibition) during the 1920’s, a riotous, hard-partying, post-war era that began to fizzle with the onset of the Great Depression.  Scott Fitzgerald is credited with coining the term “Jazz Age” in 1922.  Three characteristics of the Jazz Age are hot cocktails, hot music, and hot women (not necessarily in that order).  Think of your great-grandmother (or don’t).  According to the New York Times of the period, "gin was the national drink and sex the national obsession."  Pre-release reviews of the film lead one to believe that Luhrmann has not underplayed the famous parties that Gatsby threw nightly at his mansion in West Egg as he tried to attract the attention of Daisy Buchanan.

While you may not be as rich as Jay Gatsby, you should be able to drink as well as he did.  Some of that Prohibition hooch that Gatsby was bootlegging was probably pretty bad, after all, even though it made him rich enough to buy the good stuff that he probably served his guests.  Although Fitzgerald does not go into much detail on the drinks (strange for such a confirmed drinker), we may assume that many of the classic cocktails known to have been popular in the Twenties were the ones being served at his parties.  A word to the wise: any cocktail either named after Scott’s friend Ernest Hemingway (or invented by him) would not have been served at one of Gatsby’s parties.

Highballs, while not cocktails, have been enjoyed since the late nineteenth century.  I can remember my grandfather making them for my aunts and uncles at Thanksgiving Dinner in the mid-twentieth century, so their popularity stood the test of time.  Some of Gatsby’s guests are sure to have ordered them.  Highballs are mixed drinks composed of a shot of liquor and a larger portion of a non-alcoholic mixer served on rocks in a tall glass.  "Scotch and Soda," for example, is a highball made with Scotch Whisky and carbonated water.  Champagne, of course, is de rigueur in a list of popular drinks from any period, but it’s not a cocktail and requires no details.  We will, however, start with a Champagne cocktail…

Many of Gatsby’s guests were doubtless in the mood for something a little stronger than a run-of-the-mill Champagne cocktail.  The French 75, developed during the Great War, would fill that bill deliciously.  Named after the famous French cannon of World War I, it has a nice kick and never misfires.  Assuming Gatsby could get some decent Gin, this beauty would have been a hit. 

The Manhattan is a true American original, originating in the 1870s.  Today it is commonly mixed with either Bourbon or Rye.  Named after the fabled island near West Egg, it would have been popular during the Roaring Twenties, but chances are that, in the depths of Prohibition, most Whiskey cocktails would have been made with Canadian Whiskey.  Lately, my favorite Manhattan is made with High West Double Rye and Lillet Blanc.  Be careful though, Manhattans are so good they can be addicting. 

The classic Mint Julep has been Churchill Down's signature cocktail since 1938, but it was well over 100 years old by then.  It first appeared in print very early in the nineteen century, so it may even have originated in the eighteenth.  Daisy has Tom order up some ice for Mint Julep to beat the heat at The Plaza Hotel, and Whiskey lovers would have been clamoring for one at any Jazz Age party when mint was in season and the weather was hot.

The Old Fashioned is an especially versatile cocktail to have in your repertoire because you can make an Old Fashioned with just about any good liquor you have.  A perennial favorite, and probably a favorite of Gatsby’s guests, the venerable Old Fashioned gets its name because it is perhaps the first cocktail.  It would not, of course, have been called “old fashioned” at the time: back then it was the latest thing and even today, it never goes out of style.

The Martini is the classic cocktail.  It’s so iconic that its name is often used to mean “cocktail,” and a cocktail glass is often called a “martini glass”.  Given that Gin was often the booze of choice during the Roaring Twenties, and assuming that Gatsby was pouring decent Gin (let’s hope, most of the time, the quality of the Gin used back then was dubious), Martinis were surely a popular request at his nightly parties at the mansion.  Since the primary ingredient of a Martini is Gin, you will be much happier if you use your best for this cocktail.

Like many other classic cocktails, the origins of the Gin Rickey seem to be lost in time. It is supposed to have been invented by Colonel “Joe” Rickey who was a lobbyist in Washington, DC, again around the turn of the century.  A long drink, it is useful if you want to moderate your consumption of alcohol.  One of the few cocktail specifically mentioned in the book, Gin Rickeys were mixed by Tom Buchanan for a lunch with Gatsby and Nick Carraway.  Tom probably used Rose’s Lime Juice, but fresh lime is better.

The Vodka Gimlet is a very simple drink: Vodka + sweetened lime juice = Vodka Gimlet.  (A Gimlet familiaris is made with Gin: originally this was probably bathtub gin due to the cocktail’s birth during the Roaring Twenties, but we needed something for the Vodka drinkers).  Astute readers will have noted that it’s a lot like a Rickey served “up” and without the soda.  Back in the day, they probably used Rose’s Lime Juice, but I recommend Fresh lime juice and just enough sugar to keep you happy.

The Sazerac is reputed to be the original cocktail, first concocted in New Orleans.  The story goes that the Sazerac was invented in the early nineteenth century by Antoine Amadie Peychaud, who also first developed Peychaud’s Bitters.  This brown beauty is almost straight Whiskey (it was originally made with Cognac) and would most likely only have been requested when good Whiskey was available. 

Our final cocktail, Corpse Reviver #2, is not one that you would have drunk at one of Gatsby’s bacchanals, as a putative hangover cure, it is intended to be drunk the morning  after.  This classic was born at the dawn of the twentieth century and the original recipe may be found in the Savoy Cocktail Book, where one is informed that “four of these taken in swift succession will unrevive the corpse again.”

Tequila Mole Manhattan Cocktail will prepare you for Cinco de Mayo

Tequila Mole Manhattan Cocktail

Regular readers have seen many mentions of the Manhattan in these posts.  That classic cocktail, and all of its variations, are perennial favorites.  While the classic Manhattan is made with Rye or Bourbon, Manhattans are commonly made with every type of Whiskey.  (My Chocolate Corann, another variation, uses Irish Whiskey.)  But what about Tequila?  In an article in the most recent issue of Wine Spectator, Jack Bettridge presents a recipe for a surprisingly good Tequila Manhattan.  Like a Perfect Manhattan, it uses both sweet and dry Vermouths.  Of course, my bar is not stocked with the exact ingredients required for Bettridge’s recipe, but his proportions and a little experimentation with ingredients on hand soon had me sipping a very serviceable Tequila Manhattan.

Familia Camarena Tequilas are surprisingly good for the price (around $20), so their Reposado provided a good foundation.  For Vermouths, Dolin Blanc and Carpano Antica sounded like they might work, and did.  Gran Gala is a Triple Sec that resembles Grand Marnier, but at a lower price point.  The proportions of the bitters were changed a little, but those are always a matter of personal taste.  Give my recipe a try, here’s hoping you enjoy it, but my hope is that this post will encourage you to experiment with your own ingredients until you develop a Tequila Manhattan that fits your palate to a “T” (for Tequila).

Tequila Mole Manhattan

• 1 ½ oz Familia Camarena Reposado Tequila
• ¾ oz Dolin Blanc Vermouth
• ½ oz Carpano Antica Vermouth
• ½ oz Gran Gala (Triple Sec)
• 2 drops Angostura Bitters
• 4 drops Bittermens Xocolatl Mole Bitters

Fill a mixing glass 2/3 full with ice and pour in the ingredients. Careful with the Angostura, it’s hard to get just 2 drops.  Stir briskly with ice and strain into a pre-chilled cocktail glass.  If you don’t think it looks good naked, garnish with a twist of lime.