PourTaste

Number 1 cocktail

PourTaste — Tue, 28 May 2013 15:03:26 +0000

Memorial Day weekend means different things to different people. Some say “Bring me my boat and a cheap beer!”, while others head out of town for camping or a music festival. Here at PourTaste, weekends like this bring culinary events that tend to bring forth new ideas for us. This last Sunday night we helped host yet another fantastic Forage South pop up dinner. We had four courses to pair cocktails with and to our surprise, the first pairing of the evening was by far the most popular. Coined the Number 1, for obvious reasons, we think you’ll enjoy this as much as our guests did this weekend.

Number 1
1 1/2 oz red vermouth
1/2 oz cream sherry
3/4 oz lemon juice
1/2 oz lavender syrup*
2 dashes angostura bitters

Shake all ingredients together and strain over fresh ice. Garnish with orange zest

*Lavender Syrup: bring 1 cup water to a boil, add 1 cup sugar, stir until dissolved and let simmer with 5 ounces loose, dried lavender for 30 minutes. Strain and use.

(I have a feeling that 1/4 oz of bourbon, rye or scotch in this would be a wonder. Try it and let me know! )

As written for Nashville.com

Filed under: HOW, WHAT Tagged: Jon's Cocktails, Nashville, vermouth

Gray’s: Bringing the brandy revolution

PourTaste — Thu, 16 May 2013 16:40:22 +0000

A few months back we were approached by Joni and Michael Cole to develop the bar program for their soon to be open Gray’s in Franklin, TN. Set on historic Main Street in this antebellum town just minutes away from Nashville, a quick bit of research and digging around let us know this would be our most fun endeavor yet. The building that houses Gray’s and the pharmacy before it was erected in 1876 and Lindsay and I wanted to develop a bar program that was reflective of this time in history. What most people don’t know though is that drinking culture in America, in 1876, was vastly different than today. By 1876, the cocktail as we know it was in its infancy and though American distillates such as bourbon whiskey, rye whiskey and applejack had been around for a bit, their recipes were still being cultivated and were just finding themselves available for the masses for the first time. Mixed drinks had been around for quite a long time (see the Greeks and Romans for that) but what started out as communal drinking only found itself individually made right here in Civil War era United (or not so united) States. The per order cocktail, or “sling” stretches back to its roots in Punch and was based off some pretty uncommon spirits. In the 17th century, British sea voyagers at port in India helped define what we know of as Punch. This Hindi word for “Five” was described in various travel journals as a communal drink defined by a spirit (usually distilled palm wine) , citrus, sugar, water and spice. As word got back home, Punch became parallel to the coffee and coffeehouse explosion in England and was soon adopted in high society. As colonists began to set up shop in the Americas though, the allure of punch eventually gave way to something quicker, and, most of the time, while on the job. Rum was in high production, but was highly taxed by the imperial powers. Hard corn whiskey (what became bourbon) was around but the advent of barrel aging had not yet taken hold. What colonists and the following generations were familiar with, and loved (and loved to imitate) was brandy. This French grape distillate was expensive but, thanks to the Dutch, it was a perfected spirit…and it was good. As newly freed Americans started to mix this, that and the other, brandy (Dutch for “burnt wine”) was one of the top go-to spirits. This was encapsulated perfectly by Jerry “The Professor” Thomas, Americas first rock star mixologist. Responsible for publishing the first cocktail recipe book ever, 1862′s How To Mix Drinks or The Bon Vivants Companion held a table of contents that would paint a very clear picture, that in the world of mixed drinks brandy libations took first place, only to be rivaled by recipes for punch. But in the 1860′s and 1870′s, a small but powerful bug called phylloxera hit France, wiping out most of its vineyards. With the lack of availability for cognac or any other brandy, cocktails such as the Mint Julep, the Sazerac and the Old Fashioned, all with brandy roots, quickly turned to American whiskey as their new base. As a result, through the beginning of the 20th century American whiskey flexed its muscle to become the new spirit of choice, not only for those that made it, but for everyone else as well. With a little bump in the road called Prohibition, brandy fell out of the national palate along with an appreciation for good rum and rye style whiskey. After World War 2 our new best friends, the Soviet allies, helped introduce vodka. Though a few remnants of the old school were left in tact, post war America had a palate for sweet, pre mixed, non boozy drinks. Work your way up to recent history and we find the backlash of generations craving a buzz rather than taste. Where the 40′s, 50′s 60′s & 70′s offered highballs and other uncompelling libations, somewhere in the 80′s and 90′s we begin to see a very slow but very sure move to the cocktail renaissance we have today. In all of this, Lindsay and I wanted to shine a light on a beautiful time in history. What is known as the Golden Age of the American cocktail was full of creation, experimentation and vigor, and, right in the middle of that, leading the pack, was the inspiration and focus of the Gray’s bar program…brandy.

Filed under: WHAT, WHERE, WHO Tagged: Brandy, Cocktail History, Nashville, Spirits

Tennessee Whiskey: The hills have…well, barrels

PourTaste — Fri, 03 May 2013 21:48:31 +0000

In the pantheon of the world’s distilled spirits, none conjures more imagery than that of whiskey. Think about it. There are rock and roll bands with it in their name, there are hundreds, if not thousands, of songs with it in their lyrics. Hollywood never shot a bar room brawl over tough guys drinking too much gin did they? Of coarse not. Whiskey, in all of its artistry, has an imagery of a tough, masculine and rural nature. Here in the states, we perfected a few of our own whiskies so well that Bourbon and Tennessee Whiskey are globally accepted as products only from the USA and made in a very particular way, as if we were French cognac distillers. What separates bourbon and Tennessee whiskey, though, is a process called “charcoal mellowing”. Both products are predominantly corn based, though other grains are used, and both aged in new American oak barrels. But the whiskey made in the beautiful hills of Tennessee is filtered through sugar maple charcoal for that extra snap. Though a few small craft distillers are now offering their versions of Tennessee whiskey, and even helping define the process, Jack Daniels and George Dickel are the two leaders in this game. Lindsay and I recently toured those two distilleries along with Collier & McKeel and Corsair. Like all other good things, these distillers all have their secrets. They all have their way in which they claim makes them the leader. The choice is really up to you but, before you shoot that Jack or quickly mix in that coke with someone else’s brand, remember that you are drinking something truly unique to the rest of the world. That is worth paying attention to.

As written for Nashville.com

Filed under: HOW, WHAT, WHERE Tagged: Nashville

Seared Peach Syrup

PourTaste — Tue, 09 Apr 2013 16:15:51 +0000

Lindsay and I have recently been asked to come up with a few flavor profiles for a new coffee shop in Franklin, TN. It’s been an honor already, that someone would see what we do with alcohol and ask us to apply the same methodology to their specialty lattes and that sort of thing. In the process we’ve hit the nail on the head with our seared peach syrup. Not only will this work with non alcoholic drinks, but the caramelized sugars in this syrup will mix nicely with, well….just about anything you can get down. We admittedly haven’t had a lot of time with this syrup yet so the cocktail recipes will come later, but for now here’s a not so quick but completely worth the wait recipe.

Seared Peach Syrup

5 peaches
3 cups sugar
1 vanilla bean

Dice 4 peaches into 1/16 pieces, or small enough to be bite sized, put in large bowl. Pour 1 cup sugar over peaches and let macerate for 30 minutes.

Put macerated peaches in skillet, over medium high heat and let caramelize for 30 minutes, stirring and flipping often.

Put seared peaches plus 1 additional diced, fresh peach (skin off) in blender and liquify. Pour blend, 1 qt of water, 2 cups sugar and 1 vanilla bean, sliced length wise, into sauce pan and simmer for 30 mins. Let cool and serve.

As written for Nashville.com

Filed under: HOW, WHAT Tagged: Jon's Cocktails, Nashville

The Essential Home Bar

PourTaste — Mon, 25 Mar 2013 21:11:24 +0000

Ah, the home bar. Some feel this is an essential centerpiece of entertainment, both outside and in. Others might simply have a bottle of peach schnapps and a mostly consumed bottle of bourbon from last year. In either case, there are a few quick and fairly inexpensive pieces you can have laying around that can make for a merry night. The common misconception is “the more the better.” This being a post on alcohol, I can half stand by “the more the merrier”, but that does not mean better. Just like walking into a thrift store, your shelf could potentially be stocked with all the wrong things, leaving unexciting cocktails and unimpressed guests. With as little pretense as possible, here are my suggestions for an average home bar. Again, this is an economically minded starting point to then add whatever you wish.

Base Spirits:
For entertaining, having a selection is key, not just what you like, but to have something for everyone. Who knows, maybe you’ll find a new favorite drink this way!

Bourbon whiskey:
Four Roses yellow label
Bulliet

Rye whiskey:
Bulliet
Wild Turkey
Old Overholt

Scotch whiskey:
Famous Grouse

Irish whiskey:
Red Breast

Rum:
El Dorado 5yr
Appleton Estate VX
Ron Matuselem white rum
Goslings Black Strap

Vodka:
Luksusowa
Tito’s

Tequila:
Herradura
El Jimador

Gin:
Brokers
Tanqueray
Plymouth
Haymans Old Tom

Liqueurs & Aperitifs:
These are the mixers that will make a cocktail pop. There are tons…some really good, some really bad. Again, here are a few essential flavor profiles that have endless applications.

Dolin Vermouth (sweet, dry and blanc)

Mathilde Eau du Vie (quality fruit liquors that come in cassis, pear, peach)

Campari (Italian bitter liquor)

Domain de Canton (we typically make our own ginger syrup but this ginger liquor is good and quick!)

Palo Lucci’s CioCiaro amaro

Bitters, Juices and other Revelry:

Angostura bitters
Peychaud’s bitters
Regan’s orange bitters
Lemons
Limes
Oranges
Berries of choice
Mint
Soda water

The Tools:

Two piece metal shaker set
Hawthorn strainer
Mixing glass (a standard pint glass will do)
Bar spoon
Muddler
Cutting board
Pairing knife
Hand juicer

For the mighty, adventurous and financially able:
These are highly desirable bottles for any connoisseur

Chartreuse
Benedictine
Carpano Antica vermouth
Mata Hari Absinthe
Smith and Cross navy rum
Bas Armagnac
Lustau Pedro Ximenez Sherry
Graham’s Six Grapes port
Pierre Ferrand cognac
Pimm’s
Laird’s 100 proof Applejack
Del Maguey Chichicapa mezcal
Pisco (Capel and Porton are good)

So, this might sound and look like a lot. However, your pantry can be stocked for under $30 and if some of these bottles are bought over time you could dedicate $30/ month (1-2 bottles) to your home bar. Break it up like that and its no big deal right! Merry party planning and don’t forget to invite us!

As written for Nashville.com

Filed under: HOW, WHAT

Lavender Tincture

PourTaste — Fri, 15 Mar 2013 00:53:46 +0000

These days our kitchen is busting at the seams with house made syrups, bitters and tinctures. One flavor I keep coming back to, though, is lavender. Not only does it create an interesting depth for a cocktail, I’m finding that it works so well with basically anything I can shake up! We’ve done lavender syrups, which are fine, but there’s something about concentrating this flavor, for the purposes of a dropper, that really brings a libation to life. It’s easy. Try it in one of these cocktails!

Lavender Tincture
1/2lb loose lavender
1 1/2-2 cups vodka

In mason jar, pour in loose, dry lavender, then fill with vodka. Seal tightly and shake, once a day, for approximately a week. Strain through fine mesh strainer. Use by measure of drops or by bar spoon.

Cocktails

For the quick and spritely:
2oz gin
3/4oz fresh lemon juice
3/4oz simple syrup
6 drops lavender tincture

Shake all ingredients with ice for 15 seconds. Strain neat and serve.

For the stout arm wrestler in you:
1 1/2oz rye whiskey
3/4oz Benedictine
3/4oz cream sherry
5 drops lavender tincture

Stir all ingredients with ice for 15 seconds and strain neat. Garnish with orange zest and serve.

As written for Nashville.com

Filed under: WHO

Vieux Carre: the best cocktail ever

PourTaste — Mon, 25 Feb 2013 16:44:12 +0000

I know it’s a bold statement but I will keep saying this for as long as I live. As my second post dedicated to this wonderful libation, I’ll settle your friendly quarrels for you, should they arise on the subject. Named for the old French settlement in New Orleans, the Vieux Carre (meaning old square) was invented by Walter Bergeron at the Hotel Monteleon in 1938. This cocktail resembles all things high class and epicurean, offering a robust but smooth experience. One day I will make and sell t-shirts that will simply state:

Do the Vieux

Vieux Carre
1oz rye whiskey
1oz cognac
3/4oz sweet vermouth
1/4oz Benedictine
4 dashes Peychaud’s Bitters
Orange zest

Stir all liquid ingredients on ice for 20 seconds. Strain over one large ice cube. Garnish with expressed orange zest.

As written for Nashville.com

Filed under: WHO

High Garden: The secret weapon for Nashville’s cocktail community

PourTaste — Fri, 22 Feb 2013 01:08:33 +0000

Bitters. What the heck are bitters? Cocktail lovers everywhere have been seeing the resurgence of the medicinal droppers on bars throughout the country but, why the drops? Bitters are aromatic tinctures, made of several ingredients with medicinal qualities which, if done properly, also provide a keen flavor profile. Bitters were the cure for all sorts of things in 19th century America. The advent of spiking ones brandy with Peychaud’s bitters (to prevent a hangover) was what gave way to the grand bishop of all cocktails, the Sazerac. Craft bartenders can use both bitters and tinctures in constructing their libations. What distinguishes bitters from tinctures, however, is a series of roots and other foliage that actually produce a bitter effect on the tongue. Mixologists in Nashville looking to make their own bitters, say of orange or lavender, would have normally had to order these hard to get ingredients, like quassia chips, dandelion root or milk thistle, online. Today though, Music City has High Garden, and thank God! Instead of waiting weeks for the goods, bartenders can now visit this East Nashville tea emporium, which includes a surprisingly thorough stock of base ingredients needed to make great bitters. Owners Joel and Leah Larabell wanted to provide Music City with a place to learn, connect and purchase all in the name of tea and herbs, and to help reinstate one of the worlds oldest drinking cultures. Though the obvious focus here is that of a non alcoholic nature, history states that when the good Lord brings something from the earth, someone, at sometime, will find a way to drink it. Bitters are not necessary for every classic or modern cocktail. If made well, though, bitters will help with the entire balance of a properly made sling and thus entirely preferred. We welcome High Garden with open arms. Bartenders…the world is now your oyster, and your shucking knife is in East Nashville.

High Garden
1006 Fatherland Street Suite 204 Nashville TN 37206
615-589-4252

As written for Nashville.com

Filed under: WHAT, WHERE, WHO Tagged: Nashville

Pisco: Then and Now

PourTaste — Sat, 16 Feb 2013 21:36:16 +0000

Today we look briefly at the South American grape brandy known as Pisco. Produced in both Chile and Peru, Pisco’s origin comes from Spanish conquistadors who brought grape vines with them from the old, well…older, world to make wine. Grapes that were not up to par for wine production were distilled creating a colorless, earthy spirit. Some of the mystique that surrounds this spirit is the eternal arm wrestling between Chile and Peru as to who first invented Pisco. Historians around the world have been researching for years and though no official statement has been made one way or the other, what we do know is this: Pisco is a product originally from the Spanish viceroyalty which encapsulated both Chile and Peru. There’s even some mystery as to where the name came from as well. Early on, this particular grape brandy was exported from the port town of Pisco which many agree explains the origin of name. However, some believe the name comes from the dry clay pots, called piscos that the pre-Columbian sailors used to ferment their grapes. No matter who wins and no matter the origin, craft bartenders can all agree on the power of Pisco. When one encounters it, it’s easy to pick up on the earthy, musty and vegetal notes while having subtle citrus and other fruit nuances. Like tequila, most craft bartenders will shake Pisco, as in traditional Pisco Sours:

Pisco Sour
1 1/2oz Pisco
1/2 lemon juice
1/2 lime juice
1 oz simple syrup
The whites of one egg
3 dashes Angostura bitters

Combine all ingredients and shake dry (no ice) vigorously for 20 seconds. Add ice and shake for another 20 seconds. Strain into champagne coup.

Another classic is the San Francisco staple Pisco Punch, which was created at the Bank Exchange in the gold rush days. The Pisco, brought to the Bay Area by Peruvian and Chilean immigrants, was matched with pineapple and gomme syrup and caught like wildfire. Though the recipe appeared to be lost through Prohibition, it was again discovered in its original form.

Pisco Punch (for an individual serving)
2oz Pisco
1oz distilled water
2/3oz gomme syrup
3/4oz lemon juice

Shake ingredients with ice and strain into glass. Garnish with gomme syrup soaked pineapple chunk.

As written for Nashville.com

Filed under: HOW, WHAT

Rolf and Daughters: Changing of the Guard

PourTaste — Sat, 26 Jan 2013 16:23:05 +0000

Whether you live here or you’re just passing through, you can see Nashville is enjoying a bit of the limelight. Though music has been the sole identity of Nashville for most of the modern era, we’re seeing fashion, art, food and beverage explored in a way not yet seen. With Music City ranking as a top destination on multiple 2012 Top Ten lists, locals are enjoying the spotlight for what they’ve created, how they’ve contributed and what they’ve enjoyed. In all of this, Nashville’s food and beverage scene is one of the lead horses responsible for all the to-do. Where chefs, brewers, mixologists and others were looking to New York City and the west coast a few years ago, most eyes are now on the movement of the New South. This prescribed movement embodies a changing of the guard, in a sense. Spanning multiple states, we’re seeing foragers of different crafts take the old status quo and reshape it into something forward thinking and innovative. Smack dab in the middle of this is one of Nashville’s newest restaurants Rolf and Daughters. Boasting “modern peasant food”, with northern Italian and other Mediterranean influence, we had a chance to catch up with Head Mixologist Matt Tocco in their 100 year old Werthan Factory location. As he preached the gospel of simple cocktailing and its place in pairing with food, we also saw an innovator, exploring global flavor profiles, designing them in a way that suits all walks of life. Similar to the Beatles, who changed the way we see rock and roll while gaining the respect of most everyone, a great bartender (or any other artist) is explorative, innovative and challenging while giving our parents something to tap their toes too as well.

Try this at home!

Cumberland Sour
2oz Dickel 12
1/2oz lemon juice
1/2oz *apple shrub
1/2oz sorghum syrup
1oz whit beer
Angostura bitters

*find more about shrubs and how to make them here

As written for Nashville.com

Filed under: WHAT, WHERE, WHO