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"disqusTitle": "The Worm Turns: Absinthe Verte",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2xdJ9SdjzI/AAAAAAAAABw/8HP5A-iNq1E/s1600-h/absinthe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2xdJ9SdjzI/AAAAAAAAABw/8HP5A-iNq1E/s320/absinthe.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I hate black licorice. I don't drink pastis or ouzo or sambuca, so why the hell was I standing outside \u003cb>\u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a>\u003c/b>-\u003cb>\u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>\u003c/b> on a December morning in a thin jacket waiting for them to throw open the doors to \u003cb>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/give-gift-of-san-francisco.html\">Absinthe Verte\u003c/a>\u003c/b>, the nation's first \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/05/MNQJTO9FM.DTL\">\u003cb>absinthe\u003c/b>\u003c/a>? If you had asked me at 10:30, my wind-numbed lips wouldn't have issued anything more intelligent beyond, \"...'cuz?\" At 12:30, my absinthe-numbed lips told a very different story, \"Frabjous! Refulgent! EUDEMONIA!\" Quite frankly, if the Jabberwocky had a signature drink, Absinthe Verte would be it.\u003c/p>\n\u003cp>With the doors set to open at 11:00 on a Friday morning on December 21st, we thought we were playing it safe by arriving in Alameda at 10:30. However, as there were about 160 people in line ahead of us, clearly others were playing it safer. We were in line not even 20 minutes when the line behind us snaked and bulged exponentially. When the doors did finally open at 11:00, the news came out that they were allowing in groups of 10.\u003c/p>\n\u003cp>St. George Spirits made 3600 bottles and after they distributed to their choice stores and bar and other accounts, they had 1600-ish bottles left to sell to those of us who showed up on this chill December morn. Given that they weren't restricting the amount each customer could carry off, it was going to be tight for some.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2xerNSdj0I/AAAAAAAAAB4/ALKSRqMPP64/s1600-h/stamp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2xerNSdj0I/AAAAAAAAAB4/ALKSRqMPP64/s320/stamp.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once inside, we smiled at those buying up cases of four, secured our single bottle for $75.00*, and headed to the tasting room for our $10 sip of liquid envy. Sporting green shirts announcing, \"Green is the new black,\" St. George Spirits' alchemists slithered bright green, one ounce-pours into elegant and keepable glasses and slipped a small shard of ice on top. We were advised to taste quickly before the ice melted and blanched the clear cheeks a pearly green. Happily complying, I felt my lips go numb and my tongue tingle. I tasted not the dreaded intensity of black jelly beans, but a gossamer haze of fennel, lemon balm, and mint.\u003c/p>\n\u003cp>Clean and herbaceous, Absinthe Verte is unlike other varieties that often summon up a traditional \u003cb>\u003ca href=\"http://www.allthingsabsinthe.com/sippinginstructions2.html\">sugar cube filter\u003c/a>\u003c/b> to mitigate their bitter edge. Alone or with the tiniest splash of cold water, Absinthe Verte blew my muse to a brillig place of spongy clouds, buzzing with emerald bees. As I swam through my happy mist that also warbled about stinging nettles, basil, tarragon, hyssop, wormwood, meadowsweet, and star anise, it hit me: absinthe \u003ci>does\u003c/i> make the heart grow fonder, the meaning of life is easy to find if you just look for it, and St. George Spirits has lusted up one happily wicked drink.\u003c/p>\n\u003cp>While I have absolutely no desire to profane this blithe spirit with anything beyond ice or water, I spoke with Dave Smith, Assistant Distiller, about cocktail ideas. His eyes glowing, he told me about a cocktail his friend whipped up: simply shake some citron vodka (I think \u003cb>\u003ca href=\"http://www.hangarone.com/fruit3.html\">Hangar One's Buddha's Hand\u003c/a>\u003c/b> might do well) with ice and pour it into an absinthe-rinsed cocktail glass. (Rinsed right into your mouth, I would think!) However, at this celebratory time of year, Hemingway's famous \u003cb>\u003ca href=\"http://www.absintheonline.com/acatalog/Cocktails.html\">Death in the Afternoon\u003c/a>\u003c/b> might get your party started (or ended) with just champagne and absinthe. Finally, you can try this historic and area-appropriate tipple from the \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Stork_Club\">Stork Club\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>Earthquake Cocktail\u003c/b>\u003c/p>\n\u003cp>1 ounce gin\u003cbr>\n1 ounce bourbon\u003cbr>\n3/4 ounce absinthe\u003c/p>\n\u003cp>Shake with ice and serve in a cocktail glass.\u003c/p>\n\u003cp>All over the city Bay Area bartenders are rushing to create absinthe-based cocktails, because for the near future, absinthe definitely replaces \u003cb>\u003ca href=\"http://www.stgermainelderflower.com/\">St. Germain\u003c/a>\u003c/b> as the new It spirit.\u003c/p>\n\u003cp>For any unfortunates who didn't manage to wrap their cold fists around any of the first 3600 bottles, don't despair. Dave said that while Absinthe Verte is their \"most complicated product\" that they \"can't just make on the fly,\" they do hope to have their next batch bottled by the end of January. Get in line now.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003ci>(In the interest of full disclosure, I did pay the full amount for my bottle of Absinthe Verte and my $10 taste. I also didn't muscle through the patient crowd, flashing my KQED press badge, and jump the queue. Nope. I stood there and waited my turn with everyone else and I'm proud of it.)\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2xdJ9SdjzI/AAAAAAAAABw/8HP5A-iNq1E/s1600-h/absinthe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2xdJ9SdjzI/AAAAAAAAABw/8HP5A-iNq1E/s320/absinthe.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I hate black licorice. I don't drink pastis or ouzo or sambuca, so why the hell was I standing outside \u003cb>\u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a>\u003c/b>-\u003cb>\u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>\u003c/b> on a December morning in a thin jacket waiting for them to throw open the doors to \u003cb>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/give-gift-of-san-francisco.html\">Absinthe Verte\u003c/a>\u003c/b>, the nation's first \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/05/MNQJTO9FM.DTL\">\u003cb>absinthe\u003c/b>\u003c/a>? If you had asked me at 10:30, my wind-numbed lips wouldn't have issued anything more intelligent beyond, \"...'cuz?\" At 12:30, my absinthe-numbed lips told a very different story, \"Frabjous! Refulgent! EUDEMONIA!\" Quite frankly, if the Jabberwocky had a signature drink, Absinthe Verte would be it.\u003c/p>\n\u003cp>With the doors set to open at 11:00 on a Friday morning on December 21st, we thought we were playing it safe by arriving in Alameda at 10:30. However, as there were about 160 people in line ahead of us, clearly others were playing it safer. We were in line not even 20 minutes when the line behind us snaked and bulged exponentially. When the doors did finally open at 11:00, the news came out that they were allowing in groups of 10.\u003c/p>\n\u003cp>St. George Spirits made 3600 bottles and after they distributed to their choice stores and bar and other accounts, they had 1600-ish bottles left to sell to those of us who showed up on this chill December morn. Given that they weren't restricting the amount each customer could carry off, it was going to be tight for some.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2xerNSdj0I/AAAAAAAAAB4/ALKSRqMPP64/s1600-h/stamp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2xerNSdj0I/AAAAAAAAAB4/ALKSRqMPP64/s320/stamp.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once inside, we smiled at those buying up cases of four, secured our single bottle for $75.00*, and headed to the tasting room for our $10 sip of liquid envy. Sporting green shirts announcing, \"Green is the new black,\" St. George Spirits' alchemists slithered bright green, one ounce-pours into elegant and keepable glasses and slipped a small shard of ice on top. We were advised to taste quickly before the ice melted and blanched the clear cheeks a pearly green. Happily complying, I felt my lips go numb and my tongue tingle. I tasted not the dreaded intensity of black jelly beans, but a gossamer haze of fennel, lemon balm, and mint.\u003c/p>\n\u003cp>Clean and herbaceous, Absinthe Verte is unlike other varieties that often summon up a traditional \u003cb>\u003ca href=\"http://www.allthingsabsinthe.com/sippinginstructions2.html\">sugar cube filter\u003c/a>\u003c/b> to mitigate their bitter edge. Alone or with the tiniest splash of cold water, Absinthe Verte blew my muse to a brillig place of spongy clouds, buzzing with emerald bees. As I swam through my happy mist that also warbled about stinging nettles, basil, tarragon, hyssop, wormwood, meadowsweet, and star anise, it hit me: absinthe \u003ci>does\u003c/i> make the heart grow fonder, the meaning of life is easy to find if you just look for it, and St. George Spirits has lusted up one happily wicked drink.\u003c/p>\n\u003cp>While I have absolutely no desire to profane this blithe spirit with anything beyond ice or water, I spoke with Dave Smith, Assistant Distiller, about cocktail ideas. His eyes glowing, he told me about a cocktail his friend whipped up: simply shake some citron vodka (I think \u003cb>\u003ca href=\"http://www.hangarone.com/fruit3.html\">Hangar One's Buddha's Hand\u003c/a>\u003c/b> might do well) with ice and pour it into an absinthe-rinsed cocktail glass. (Rinsed right into your mouth, I would think!) However, at this celebratory time of year, Hemingway's famous \u003cb>\u003ca href=\"http://www.absintheonline.com/acatalog/Cocktails.html\">Death in the Afternoon\u003c/a>\u003c/b> might get your party started (or ended) with just champagne and absinthe. Finally, you can try this historic and area-appropriate tipple from the \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Stork_Club\">Stork Club\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>Earthquake Cocktail\u003c/b>\u003c/p>\n\u003cp>1 ounce gin\u003cbr>\n1 ounce bourbon\u003cbr>\n3/4 ounce absinthe\u003c/p>\n\u003cp>Shake with ice and serve in a cocktail glass.\u003c/p>\n\u003cp>All over the city Bay Area bartenders are rushing to create absinthe-based cocktails, because for the near future, absinthe definitely replaces \u003cb>\u003ca href=\"http://www.stgermainelderflower.com/\">St. Germain\u003c/a>\u003c/b> as the new It spirit.\u003c/p>\n\u003cp>For any unfortunates who didn't manage to wrap their cold fists around any of the first 3600 bottles, don't despair. Dave said that while Absinthe Verte is their \"most complicated product\" that they \"can't just make on the fly,\" they do hope to have their next batch bottled by the end of January. Get in line now.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003ci>(In the interest of full disclosure, I did pay the full amount for my bottle of Absinthe Verte and my $10 taste. I also didn't muscle through the patient crowd, flashing my KQED press badge, and jump the queue. Nope. I stood there and waited my turn with everyone else and I'm proud of it.)\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\u003c/p>\n\n",
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"description": "It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Musings from WhiskyFest 2007",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/amber_gold.jpg\">\u003c/p>\n\u003cp>First of all, let me just say that I am not a \u003ca href=\"http://www.maltadvocate.com/wfsf-henderson.asp\">whisky expert\u003c/a>. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it.\u003c/p>\n\u003cp>Recently, for my husband's birthday, I bought tickets to Malt Advocate's \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest\u003c/a>. Now, my husband is part of my inspiration for not only learning about whisky, but also enjoying it. Not only is he a great lover of the amber liquid, but it kind of runs in his blood (he's Scottish, so what can I say?).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/happy_scotsman.jpg\">\u003c/p>\n\u003cp>After making sure we had a good foundation (cheeseburgers from \u003ca href=\"http://www.taylorsrefresher.com/\">Taylor's Refresher\u003c/a>), we headed over to the First Annual WhiskyFest at the Hyatt in downtown San Francisco. The doors hadn't quite opened, but already there was a buzz in the air. We positioned ourselves near the main entrance to the floor, where there were over 70 booths sampling approximately 240 whiskies (at least that's what I counted in the booklet, there were likely more that weren't listed).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to the booths on the main floor, there were a series of seminars that took place throughout the night, on such topics as Bourbon vs. Scotch and The Art of Japanese Whisky. We made a decision early on that it might be a good idea to attend one of these and chose quite possibly the most popular talk of the night, the Chocolate and Scotch Pairing, which I'll be covering in my next post.\u003c/p>\n\u003cp>So, back to the floor, which is where we spent the greater part of the evening. I kept very accurate notes, because I wanted to know exactly what we tasted. It's quite a list. In fact, I'm not sure if I'm impressed or horrified by it. You can make your own judgments.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/glenrothes.jpg\">\u003c/p>\n\u003cp>Springbank, 15 year\u003cbr>The Macallan, 15 year Fine Oak\u003cbr>Highland Park, 12 year\u003cbr>Highland Park, 15 year\u003cbr>Highland Park, 18 year\u003cbr>Highland Park, 25 year\u003cbr>Highland Park, 30 year\u003cbr>Compass Box, Oak Cross\u003cbr>Compass Box, The Peat Monster\u003cbr>Compass Box, Asyla\u003cbr>Compass Box, Flaming Heart\u003cbr>Suntory \"Yamazaki\" 12 year\u003cbr>Suntory \"Yamazaki\" 18 year\u003cbr>Suntory, The Cask of Yamazaki 1993\u003cbr>The Glenrothes, 1991\u003cbr>The Glenrothes, 1985\u003cbr>The Glenrothes, 1987\u003cbr>The Glenrothes, 1975\u003cbr>Bruichladdich, 12 year\u003cbr>Bruichladdich, 14 year\u003cbr>Isle of Jura, 10 year\u003cbr>Old Potrero, 18th Century Style Whisky, 100% rye\u003cbr>King's Crest, 25 year\u003cbr>North of Scotland 1964\u003cbr>Edradour 1983 22 year\u003cbr>Ballechin\u003cbr>Signatory Laphroaig 6 year\u003cbr>Signatory Glen Scotia 14 year\u003cbr>Tullibardine 12 year\u003cbr>Tullibardine 1992\u003c/p>\n\u003cp>My favorite whiskies from this list were:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_highlandpark.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/highland_park/whisky83.html\">Highland Park, 12 year\u003c/a>\u003cbr>This delicious whisky is distilled on the Orkney Islands northeast of Scotland, and is the world's most northerly located whisky distiller. This particular year was sweet, lightly peaty, and bright. It was my favorite whisky of all the Highland Park whiskies (including the older, more expensive versions they were sampling) and one of my absolute faves of the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/balvenie.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1321.html\">The Balvenie, 15 year\u003c/a> and \u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1323.html\">PortWood 21 year\u003c/a>\u003cbr>Located in the northeast of Scotland, The Balvenie is a good example of a Speyside whisky, which tend to be more sherried and less smoky (although the ones we tried were both aged in bourbon casks). Their 15-year single barrel is aged in bourbon casks, and was one of my favorites. It's smooth, slightly sweet, and really delicious. The 21-year was interesting in that it was aged in bourbon casks but then finished in port casks for 4 months (any longer and the port wood would become overpowering).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_edradour.jpg\">\u003cbr>\u003ca href=\"http://www.royalmilewhiskies.com/product.asp?pf_id=0010000022292&cid=6PSSND0EK1LKXZAM7LVBJ3OTWB1FQGCB\">Edradour 1983 22 year\u003c/a>\u003cbr>Granted this was the last one of the night, but it was also the only one I finished, and the guy poured me a healthy nip. This 22-year-old is finished in port wood, and from the smallest distillery in Scotland. It goes for about $300/bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntory.com/yamazaki/12and18year.html\">Suntory \"Yamazaki\" 12 year\u003c/a>\u003cbr>This Japanese single malt whisky, which is made in the outskirts of Kyoto, is a Scotch-style whisky. The distillery was actually the first of it's kind outside of Scotland. If you've never tasted Japanese whisky I suggest you give it a go. Aged in American oak, it's delicious and quite interesting in flavor, you know it's not Scotch, but you can't quite place it.\u003c/p>\n\u003cp>In addition to tasting a whole lot of whisky, I learned quite a few things at WhiskyFest, such as:\u003cbr>1) Older whisky is not always better.\u003cbr>2) I tend to like younger whisky (it's often bright and feisty).\u003cbr>3) Peaty is good, it doesn't necessarily have to knock you upside the head, and it really can be subtle.\u003cbr>4) Chocolate and whisky are a match made in heaven.\u003cbr>5) I can drink a lot of whisky and still remain standing.\u003cbr>6) Not everyone suits tartan. Especially when it's made into a suit.\u003cbr>7) Conventional wisdom is bullshit; the great thing about a whisky tasting or event such as this is to turn things on their head, and discover that you might not necessarily know what you like.\u003cbr>8) Japan makes some damn good whisky.\u003c/p>\n\u003cp>I also learned how to \"nose\" whisky two different ways (no no no it's not dirty). The first way is to open your mouth and stick your nose down into the glass (mouth on the outside) and breathe in. With your mouth open. Apparently this allows you to smell the actual aroma of the whisky without breathing in so much alcohol. The other way, which was more about smelling the barley while it was malting (we did this with a 10-year-old Laphraiog) is to cover your glass with your hand, palm down, and shake the glass to get a bit of whisky on your palm. Then rub your hands together vigorously until you create heat and friction. Cup your hands to your nose and breathe. Try it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of WhiskyFest, however, was having the opportunity to taste things against each other (all different ages). Nowhere can you sample so many whiskies in one place and one night (without seriously falling flat on your face). So if you are at all interested in whisky, or know someone who is, you might consider going next year. I promise, it's worth it.\u003c/p>\n\n",
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"description": "First of all, let me just say that I am not a whisky expert. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it. Recently, for my husband's birthday, I bought tickets to Malt Advocate's WhiskyFest. Now, my husband is part",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/amber_gold.jpg\">\u003c/p>\n\u003cp>First of all, let me just say that I am not a \u003ca href=\"http://www.maltadvocate.com/wfsf-henderson.asp\">whisky expert\u003c/a>. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it.\u003c/p>\n\u003cp>Recently, for my husband's birthday, I bought tickets to Malt Advocate's \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest\u003c/a>. Now, my husband is part of my inspiration for not only learning about whisky, but also enjoying it. Not only is he a great lover of the amber liquid, but it kind of runs in his blood (he's Scottish, so what can I say?).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/happy_scotsman.jpg\">\u003c/p>\n\u003cp>After making sure we had a good foundation (cheeseburgers from \u003ca href=\"http://www.taylorsrefresher.com/\">Taylor's Refresher\u003c/a>), we headed over to the First Annual WhiskyFest at the Hyatt in downtown San Francisco. The doors hadn't quite opened, but already there was a buzz in the air. We positioned ourselves near the main entrance to the floor, where there were over 70 booths sampling approximately 240 whiskies (at least that's what I counted in the booklet, there were likely more that weren't listed).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the booths on the main floor, there were a series of seminars that took place throughout the night, on such topics as Bourbon vs. Scotch and The Art of Japanese Whisky. We made a decision early on that it might be a good idea to attend one of these and chose quite possibly the most popular talk of the night, the Chocolate and Scotch Pairing, which I'll be covering in my next post.\u003c/p>\n\u003cp>So, back to the floor, which is where we spent the greater part of the evening. I kept very accurate notes, because I wanted to know exactly what we tasted. It's quite a list. In fact, I'm not sure if I'm impressed or horrified by it. You can make your own judgments.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/glenrothes.jpg\">\u003c/p>\n\u003cp>Springbank, 15 year\u003cbr>The Macallan, 15 year Fine Oak\u003cbr>Highland Park, 12 year\u003cbr>Highland Park, 15 year\u003cbr>Highland Park, 18 year\u003cbr>Highland Park, 25 year\u003cbr>Highland Park, 30 year\u003cbr>Compass Box, Oak Cross\u003cbr>Compass Box, The Peat Monster\u003cbr>Compass Box, Asyla\u003cbr>Compass Box, Flaming Heart\u003cbr>Suntory \"Yamazaki\" 12 year\u003cbr>Suntory \"Yamazaki\" 18 year\u003cbr>Suntory, The Cask of Yamazaki 1993\u003cbr>The Glenrothes, 1991\u003cbr>The Glenrothes, 1985\u003cbr>The Glenrothes, 1987\u003cbr>The Glenrothes, 1975\u003cbr>Bruichladdich, 12 year\u003cbr>Bruichladdich, 14 year\u003cbr>Isle of Jura, 10 year\u003cbr>Old Potrero, 18th Century Style Whisky, 100% rye\u003cbr>King's Crest, 25 year\u003cbr>North of Scotland 1964\u003cbr>Edradour 1983 22 year\u003cbr>Ballechin\u003cbr>Signatory Laphroaig 6 year\u003cbr>Signatory Glen Scotia 14 year\u003cbr>Tullibardine 12 year\u003cbr>Tullibardine 1992\u003c/p>\n\u003cp>My favorite whiskies from this list were:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_highlandpark.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/highland_park/whisky83.html\">Highland Park, 12 year\u003c/a>\u003cbr>This delicious whisky is distilled on the Orkney Islands northeast of Scotland, and is the world's most northerly located whisky distiller. This particular year was sweet, lightly peaty, and bright. It was my favorite whisky of all the Highland Park whiskies (including the older, more expensive versions they were sampling) and one of my absolute faves of the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/balvenie.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1321.html\">The Balvenie, 15 year\u003c/a> and \u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1323.html\">PortWood 21 year\u003c/a>\u003cbr>Located in the northeast of Scotland, The Balvenie is a good example of a Speyside whisky, which tend to be more sherried and less smoky (although the ones we tried were both aged in bourbon casks). Their 15-year single barrel is aged in bourbon casks, and was one of my favorites. It's smooth, slightly sweet, and really delicious. The 21-year was interesting in that it was aged in bourbon casks but then finished in port casks for 4 months (any longer and the port wood would become overpowering).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_edradour.jpg\">\u003cbr>\u003ca href=\"http://www.royalmilewhiskies.com/product.asp?pf_id=0010000022292&cid=6PSSND0EK1LKXZAM7LVBJ3OTWB1FQGCB\">Edradour 1983 22 year\u003c/a>\u003cbr>Granted this was the last one of the night, but it was also the only one I finished, and the guy poured me a healthy nip. This 22-year-old is finished in port wood, and from the smallest distillery in Scotland. It goes for about $300/bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntory.com/yamazaki/12and18year.html\">Suntory \"Yamazaki\" 12 year\u003c/a>\u003cbr>This Japanese single malt whisky, which is made in the outskirts of Kyoto, is a Scotch-style whisky. The distillery was actually the first of it's kind outside of Scotland. If you've never tasted Japanese whisky I suggest you give it a go. Aged in American oak, it's delicious and quite interesting in flavor, you know it's not Scotch, but you can't quite place it.\u003c/p>\n\u003cp>In addition to tasting a whole lot of whisky, I learned quite a few things at WhiskyFest, such as:\u003cbr>1) Older whisky is not always better.\u003cbr>2) I tend to like younger whisky (it's often bright and feisty).\u003cbr>3) Peaty is good, it doesn't necessarily have to knock you upside the head, and it really can be subtle.\u003cbr>4) Chocolate and whisky are a match made in heaven.\u003cbr>5) I can drink a lot of whisky and still remain standing.\u003cbr>6) Not everyone suits tartan. Especially when it's made into a suit.\u003cbr>7) Conventional wisdom is bullshit; the great thing about a whisky tasting or event such as this is to turn things on their head, and discover that you might not necessarily know what you like.\u003cbr>8) Japan makes some damn good whisky.\u003c/p>\n\u003cp>I also learned how to \"nose\" whisky two different ways (no no no it's not dirty). The first way is to open your mouth and stick your nose down into the glass (mouth on the outside) and breathe in. With your mouth open. Apparently this allows you to smell the actual aroma of the whisky without breathing in so much alcohol. The other way, which was more about smelling the barley while it was malting (we did this with a 10-year-old Laphraiog) is to cover your glass with your hand, palm down, and shake the glass to get a bit of whisky on your palm. Then rub your hands together vigorously until you create heat and friction. Cup your hands to your nose and breathe. Try it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of WhiskyFest, however, was having the opportunity to taste things against each other (all different ages). Nowhere can you sample so many whiskies in one place and one night (without seriously falling flat on your face). So if you are at all interested in whisky, or know someone who is, you might consider going next year. I promise, it's worth it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fever-Tree Revisited: Ginger Ale",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783378.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783375.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/in-fever-for-tonic-water.jsp\">last Fever-Tree musing\u003c/a>\u003c/b>, I was invited to participate in intimate Fever-Tree event at Perbacco. Not only did I get to meet the charming Tim Warrilow, the Fever-Tree \"plant hunter,\" but I got to experience side-by-side comparisons of Fever-Tree mixers against the leading brands.\u003c/p>\n\u003cp>I had already done the tonic water comparison myself. The only difference was that I had completely ignored the idea that Canada Dry tonic was even worth the plastic it was bottled in. To me, Canada Dry tonic water has a sweet, glue-like smell and an even worse flavor. At the tasting, it assailed my tastebuds with high fructose corn syrup and choked out my throat with unctuous spittle. Not attractive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, the ginger ale taste off was a completely different matter. Canada Dry's offering smelled and tasted like Sprite. Fine, but not really ginger ale, right? Schwepps' offering smelled like a cleaning product and tasted like practically nothing. However, Fever-Tree's ginger ale not only spiced my nostrils with raw, sliced, heady ginger but it actually tasted like ginger. In the past, I have held firm that ginger ale in cocktails is nothing compared to ginger beer. That is has to burn going down and make you sneeze after one sip. When it comes to Fever-Tree, I stand corrected. For this particular brand, I might actually relax my ginger beer stranglehold. \u003c/p>\n\u003cp>Fever-Tree's ginger ale, like all of Fever-Tree's mixers, are made from \"all natural ingredients, sourced from around the world. A blend of natural botanicals, spring water and a touch of can sugar, Fever-Tree mixers are free of artifical preservatives, ingredients, sweeteners and coloring.\" Specifially, Fever-Tree Ginger Ale is made up of three different kinds of ginger: fresh, green Ecuadorean ginger, Cochin ginger from India, and Nigerian ginger from Africa.\u003c/p>\n\u003cp>After the tasting, I scuttled home to try out a new and very simple cocktail. Full disclosure: while Fever-Tree did give me tonic water samples, which I totally didn't need since my husband and I had just stocked up on a recent trip to BevMo, they did not give me ginger ale samples. Those I already had in the house, just for kicks.\u003c/p>\n\u003cp>While on the same aforementioned BevMo trip, I picked up a bottle of gin that had been a curiosity to me for quite some time. \u003cb>\u003ca href=\"http://www.luxist.com/2006/10/10/tanqueray-rangpur-gin/\">Tanqueray Rangpur\u003c/a>\u003c/b> gin has all the clean notes of regular Tanqueray, but has the added kick of being distilled with Rangpur limes. We first sampled the gin in a very dry straight-up martini, but the aggressive lime tones convinced me I was drinking some old \u003cb>\u003ca href=\"http://www.loccitane.com/\">l'Occitane\u003c/a>\u003c/b> verbena perfume. However, when combined with the Fever-Tree ginger ale, the lime was slightly muted but, like Eddie Murphy in \u003ci>Coming to America\u003c/i>, still very happy to be there. The ginger sung out spicy and strong without being overly sweet, and the fragrant lime just played right into its piquant hands. \u003c/p>\n\u003cp>It's a great summer-time sipper that can be enjoyed when the weather gets hot again.\u003c/p>\n\u003cp>\u003cb>Rangpur and Ginger\u003c/b>\u003c/p>\n\u003cp>2 ounces Tanqueray Rangpur Gin\u003cbr>Ice\u003cbr>Fever-Tree Ginger Ale\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Shake:\u003cbr>In an Old Fashioned, add the gin, ice, and fill to the top with ginger ale.\u003c/p>\n\n",
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"description": "When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles. Until now. After my last Fever-Tree musing, I was invited to participate in intimate Fever-Tree event at",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783378.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783375.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/in-fever-for-tonic-water.jsp\">last Fever-Tree musing\u003c/a>\u003c/b>, I was invited to participate in intimate Fever-Tree event at Perbacco. Not only did I get to meet the charming Tim Warrilow, the Fever-Tree \"plant hunter,\" but I got to experience side-by-side comparisons of Fever-Tree mixers against the leading brands.\u003c/p>\n\u003cp>I had already done the tonic water comparison myself. The only difference was that I had completely ignored the idea that Canada Dry tonic was even worth the plastic it was bottled in. To me, Canada Dry tonic water has a sweet, glue-like smell and an even worse flavor. At the tasting, it assailed my tastebuds with high fructose corn syrup and choked out my throat with unctuous spittle. Not attractive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, the ginger ale taste off was a completely different matter. Canada Dry's offering smelled and tasted like Sprite. Fine, but not really ginger ale, right? Schwepps' offering smelled like a cleaning product and tasted like practically nothing. However, Fever-Tree's ginger ale not only spiced my nostrils with raw, sliced, heady ginger but it actually tasted like ginger. In the past, I have held firm that ginger ale in cocktails is nothing compared to ginger beer. That is has to burn going down and make you sneeze after one sip. When it comes to Fever-Tree, I stand corrected. For this particular brand, I might actually relax my ginger beer stranglehold. \u003c/p>\n\u003cp>Fever-Tree's ginger ale, like all of Fever-Tree's mixers, are made from \"all natural ingredients, sourced from around the world. A blend of natural botanicals, spring water and a touch of can sugar, Fever-Tree mixers are free of artifical preservatives, ingredients, sweeteners and coloring.\" Specifially, Fever-Tree Ginger Ale is made up of three different kinds of ginger: fresh, green Ecuadorean ginger, Cochin ginger from India, and Nigerian ginger from Africa.\u003c/p>\n\u003cp>After the tasting, I scuttled home to try out a new and very simple cocktail. Full disclosure: while Fever-Tree did give me tonic water samples, which I totally didn't need since my husband and I had just stocked up on a recent trip to BevMo, they did not give me ginger ale samples. Those I already had in the house, just for kicks.\u003c/p>\n\u003cp>While on the same aforementioned BevMo trip, I picked up a bottle of gin that had been a curiosity to me for quite some time. \u003cb>\u003ca href=\"http://www.luxist.com/2006/10/10/tanqueray-rangpur-gin/\">Tanqueray Rangpur\u003c/a>\u003c/b> gin has all the clean notes of regular Tanqueray, but has the added kick of being distilled with Rangpur limes. We first sampled the gin in a very dry straight-up martini, but the aggressive lime tones convinced me I was drinking some old \u003cb>\u003ca href=\"http://www.loccitane.com/\">l'Occitane\u003c/a>\u003c/b> verbena perfume. However, when combined with the Fever-Tree ginger ale, the lime was slightly muted but, like Eddie Murphy in \u003ci>Coming to America\u003c/i>, still very happy to be there. The ginger sung out spicy and strong without being overly sweet, and the fragrant lime just played right into its piquant hands. \u003c/p>\n\u003cp>It's a great summer-time sipper that can be enjoyed when the weather gets hot again.\u003c/p>\n\u003cp>\u003cb>Rangpur and Ginger\u003c/b>\u003c/p>\n\u003cp>2 ounces Tanqueray Rangpur Gin\u003cbr>Ice\u003cbr>Fever-Tree Ginger Ale\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Shake:\u003cbr>In an Old Fashioned, add the gin, ice, and fill to the top with ginger ale.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pimms2-799531.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pimms2-799528.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This early summer heat has left me wilted and without much of an appetite for aught but cold salads and homemade fruit smoothies. However, it brought out a special request in my husband, \"I want Hawaii in a cocktail,\" he announced the other night when the temp was still hovering above 75° after 7:00. Knowing them to be a fabulous place for cocktails -- both seasonal and inventive standbys made with the highest quality ingredients -- we betook ourselves to \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/03/opa-for-nopa.jsp\">Nopa\u003c/a>\u003c/b> on Divisadero and Hayes and cooled off with their Mumbai Iced Tea. A heat-beating concoction of gin, vodka, tequila, tamarind syrup, \u003cb>\u003ca href=\"http://www.klwines.com/product.asp?sku=1011621\">rhum orange\u003c/a>\u003c/b>, the tropical cocktail is topped off with spicy ginger beer and garnished with a sprig of mint.\u003c/p>\n\u003cp>We paired a few of these with a some cold salads and sides -- their toasted barley and pea shoot side is served at room temp and is simply delectable -- sat back, and decided the heat wasn't so bad after all.\u003c/p>\n\u003cp>That brings me to my traditional summer cocktail: Pimm's Cup. \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/07/pimms-lemonade-just-tonic.html\">Last year\u003c/a>\u003c/b>, Sam of Becks and Posh beat me to the posting punch, but as she's actually British and I just wish I was, I guess I'll forgive her. \u003ci>This time.\u003c/i>\u003c/p>\n\u003cp>As Sam noted, normally a proper Pimm's Cup has to be mixed with Sprite or 7-Up to approximate what you get with British lemonade. However, I've finally managed to dig up authentic British lemonade at Andronico's. It's made by \u003cb>\u003ca href=\"http://www.belvoirfruitfarms.co.uk/page.php?pid=81\">Belvoir\u003c/a>\u003c/b> and the same company also has an elderflower pressé and a British ginger beer so spicy it stings going down. Refreshing in Pimm's Cup, that sort of ginger beer is also wicked important when making the definitive \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">Dark and Stormy\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What do I think Pimm's tastes like? Curry. Definitely. I've always maintained that there's an elusive curry flavor that overrides -- but doesn't overpower -- all others. For me, anyway. Some people look at me like I'm crazy when I say that, so \"herbal\" might be a better descriptor. Whatever you call it, there's no debating that Pimm's Cup is one of the best summer refreshers.\u003c/p>\n\u003cp>\u003cb>Pimm's Cup of Joy\u003c/b>\u003c/p>\n\u003cp>3 oz. Pimm's No. 1\u003cbr>4 or 5 mint leaves\u003cbr>2 fresh strawberries, halved\u003cbr>1 slice of cucumber\u003cbr>Lime quarter\u003cbr>Sprite, 7-Up, British lemonade, or ginger beer\u003c/p>\n\u003cp>The Shake:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a tall glass, add Pimm's and mint leaves. Use a muddler or the handle of a wooden spoon to crush the mint leaves a bit. Toss in the strawberries, cucumber, and lime quarter with some ice cubes and fill the rest of the glass with your desired mixer.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pimms2-799531.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pimms2-799528.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This early summer heat has left me wilted and without much of an appetite for aught but cold salads and homemade fruit smoothies. However, it brought out a special request in my husband, \"I want Hawaii in a cocktail,\" he announced the other night when the temp was still hovering above 75° after 7:00. Knowing them to be a fabulous place for cocktails -- both seasonal and inventive standbys made with the highest quality ingredients -- we betook ourselves to \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/03/opa-for-nopa.jsp\">Nopa\u003c/a>\u003c/b> on Divisadero and Hayes and cooled off with their Mumbai Iced Tea. A heat-beating concoction of gin, vodka, tequila, tamarind syrup, \u003cb>\u003ca href=\"http://www.klwines.com/product.asp?sku=1011621\">rhum orange\u003c/a>\u003c/b>, the tropical cocktail is topped off with spicy ginger beer and garnished with a sprig of mint.\u003c/p>\n\u003cp>We paired a few of these with a some cold salads and sides -- their toasted barley and pea shoot side is served at room temp and is simply delectable -- sat back, and decided the heat wasn't so bad after all.\u003c/p>\n\u003cp>That brings me to my traditional summer cocktail: Pimm's Cup. \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/07/pimms-lemonade-just-tonic.html\">Last year\u003c/a>\u003c/b>, Sam of Becks and Posh beat me to the posting punch, but as she's actually British and I just wish I was, I guess I'll forgive her. \u003ci>This time.\u003c/i>\u003c/p>\n\u003cp>As Sam noted, normally a proper Pimm's Cup has to be mixed with Sprite or 7-Up to approximate what you get with British lemonade. However, I've finally managed to dig up authentic British lemonade at Andronico's. It's made by \u003cb>\u003ca href=\"http://www.belvoirfruitfarms.co.uk/page.php?pid=81\">Belvoir\u003c/a>\u003c/b> and the same company also has an elderflower pressé and a British ginger beer so spicy it stings going down. Refreshing in Pimm's Cup, that sort of ginger beer is also wicked important when making the definitive \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">Dark and Stormy\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What do I think Pimm's tastes like? Curry. Definitely. I've always maintained that there's an elusive curry flavor that overrides -- but doesn't overpower -- all others. For me, anyway. Some people look at me like I'm crazy when I say that, so \"herbal\" might be a better descriptor. Whatever you call it, there's no debating that Pimm's Cup is one of the best summer refreshers.\u003c/p>\n\u003cp>\u003cb>Pimm's Cup of Joy\u003c/b>\u003c/p>\n\u003cp>3 oz. Pimm's No. 1\u003cbr>4 or 5 mint leaves\u003cbr>2 fresh strawberries, halved\u003cbr>1 slice of cucumber\u003cbr>Lime quarter\u003cbr>Sprite, 7-Up, British lemonade, or ginger beer\u003c/p>\n\u003cp>The Shake:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a tall glass, add Pimm's and mint leaves. Use a muddler or the handle of a wooden spoon to crush the mint leaves a bit. Toss in the strawberries, cucumber, and lime quarter with some ice cubes and fill the rest of the glass with your desired mixer.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In a Fever for Tonic Water",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Fever-Tree-New-Pack-Shots-0-705928.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Fever-Tree-New-Pack-Shots-0-705907.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I used to think I was a tonic water snob because I was hopelessly devoted to Schwepps. There is something about Canada Dry's cloyingly sweet, glue-like flavor that makes it vastly inferior to the one John Cleese used to pimp. However as I trudged down the endless rows of food and drink and food and drink and food and drink at this year's Fancy Food Show, I learned that I had not even begun to understand how snobbish I could get.\u003c/p>\n\u003cp>Last quarter's \u003ca href=\"http://imbibemagazine.com/\">\u003cb>\u003ci>Imbibe Magazine\u003c/i>\u003c/b>\u003c/a> had a recipe detailing how you (yes, you!) could brew your own tonic water. A process which, as \u003cb>CHOW\u003c/b> blogger James Norton \u003cb>\u003ca href=\"http://www.chow.com/grinder/2309\">noted\u003c/a>\u003c/b>, seemed excessively time consuming just to squeeze out a puddle of brown water that dirtied up your gin and tonic. However, the piece is a testament to the fact that people are getting just as sniffy about their mixers as they are about their high-end alcohols. After all, if you are banging down top dollars for Hendrick's, Van Gough, or Grey Goose, why taint their delicate flavors with heavy-handed, overly-sweet mixers?\u003c/p>\n\u003cp>No good reason, I slur. And this is why I am currently obsessed with \u003ca href=\"http://www.fever-tree.com/\">\u003cstrong>Fever-Tree\u003c/strong>\u003c/a>'s line of tonic water, ginger ale, and bitter lemon. Previously available only in the UK (Fever-Tree's managing director is Charles Rolls, the former owner of Plymouth Gin) these minute bottles of sublime refreshment will soon be poured into a cocktail near you. In fact, I have it on good authority that California's favorite liquor superstore, \u003ca href=\"http://www.bevmo.com/productlist.asp?area=home\">\u003cstrong>Beverages & More!\u003c/strong>\u003c/a>, will be stocking Fever-Tree by the end of this month.\u003c/p>\n\u003cp>In a taste test performed under the most scientific of conditions -- there was a control group and everything -- it was unanimously determined by a blind panel that Fever-Tree's light, clean, and sharply bubbled flavors blew my previously favored Schwepps clear out of the tonic water. Next to Fever-Tree, Schwepps tasted heavy, fake, and sugary. While the ginger ale is still not equal to my preferred \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">ginger beer\u003c/a>\u003c/b>, the Fever-Tree bitter lemon also put its Schwepps counterpart to shame.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drink deep, my fellow tipplers, drink deep.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Fever-Tree-New-Pack-Shots-0-705928.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Fever-Tree-New-Pack-Shots-0-705907.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I used to think I was a tonic water snob because I was hopelessly devoted to Schwepps. There is something about Canada Dry's cloyingly sweet, glue-like flavor that makes it vastly inferior to the one John Cleese used to pimp. However as I trudged down the endless rows of food and drink and food and drink and food and drink at this year's Fancy Food Show, I learned that I had not even begun to understand how snobbish I could get.\u003c/p>\n\u003cp>Last quarter's \u003ca href=\"http://imbibemagazine.com/\">\u003cb>\u003ci>Imbibe Magazine\u003c/i>\u003c/b>\u003c/a> had a recipe detailing how you (yes, you!) could brew your own tonic water. A process which, as \u003cb>CHOW\u003c/b> blogger James Norton \u003cb>\u003ca href=\"http://www.chow.com/grinder/2309\">noted\u003c/a>\u003c/b>, seemed excessively time consuming just to squeeze out a puddle of brown water that dirtied up your gin and tonic. However, the piece is a testament to the fact that people are getting just as sniffy about their mixers as they are about their high-end alcohols. After all, if you are banging down top dollars for Hendrick's, Van Gough, or Grey Goose, why taint their delicate flavors with heavy-handed, overly-sweet mixers?\u003c/p>\n\u003cp>No good reason, I slur. And this is why I am currently obsessed with \u003ca href=\"http://www.fever-tree.com/\">\u003cstrong>Fever-Tree\u003c/strong>\u003c/a>'s line of tonic water, ginger ale, and bitter lemon. Previously available only in the UK (Fever-Tree's managing director is Charles Rolls, the former owner of Plymouth Gin) these minute bottles of sublime refreshment will soon be poured into a cocktail near you. In fact, I have it on good authority that California's favorite liquor superstore, \u003ca href=\"http://www.bevmo.com/productlist.asp?area=home\">\u003cstrong>Beverages & More!\u003c/strong>\u003c/a>, will be stocking Fever-Tree by the end of this month.\u003c/p>\n\u003cp>In a taste test performed under the most scientific of conditions -- there was a control group and everything -- it was unanimously determined by a blind panel that Fever-Tree's light, clean, and sharply bubbled flavors blew my previously favored Schwepps clear out of the tonic water. Next to Fever-Tree, Schwepps tasted heavy, fake, and sugary. While the ginger ale is still not equal to my preferred \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">ginger beer\u003c/a>\u003c/b>, the Fever-Tree bitter lemon also put its Schwepps counterpart to shame.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/01/speakeasy-and-carry-swizzle-stick.jsp\">I went\u003c/a>\u003c/b>, I drank, I conquered.\u003c/p>\n\u003cp>Although the reservation and password hoop-jumping smacks of exclusivity and a certain snobbishness, when you see the neighborhood you see why it might be practical. Right on the corner of O'Farrell and Jones, \u003cb>\u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon & Branch\u003c/a>\u003c/b> is firmly in the Tenderloin. I haven't exactly been taking advantage of restaurants, bars, shops, and cafes that are apparently turning this neighborhood into the Trendyloin, and now I know why. Maybe it's my Twin Cities upbringing, but I don't exactly relish walking down blocks that smell of urine and having local denizens spit at me and growl crazily as I try to look like I know where I'm going. Given that sort of thing, I understand why Bourbon & Branch might not want to have their unmarked door thrown wide to the general public.\u003c/p>\n\u003cp>Davina and I stood under the \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Anti-Saloon_League\">Anti-Saloon League\u003c/a>\u003c/b> sign while I grappled for the buzzer and croaked my password. The door swung open to reveal a smiling face and we were welcomed and ushered to our table. Inside, Bourbon & Branch is dark and darling. Spiky frosted glass chandeliers swing and toss their gentle cotton balls of light against mottled mirrors and the hammered copper ceiling. The cute little wooden booths have cute little wooden tables that are just wide enough to hold your drinks and just narrow enough remind you that this is not a restaurant.\u003c/p>\n\u003cp>After many trips to \u003cb>\u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>\u003c/b>, I have finally drunk myself to a point where I had effectively sampled all the cocktails that interested me and could leave the rest. Faced with Bourbon & Branch's massive cocktail menu, I was back at square one. I'd light on a cocktail that I was definitely going to order and I'd be all, \"Check it out, this one has THYME in it!\" and then a few pages and a dozen cocktail descriptions later and I'd totally forget what that original cocktail was because, \"Ooh, hang on -- THIS one has pimento dram in it. Wait, what's \u003cb>\u003ca href=\"http://www.cocktailchronicles.com/2005/10/30/adventures-in-kitchen-mixology-pimento-dram/\">pimento dram\u003c/a>\u003c/b>? I'm getting that one. No, but hang on...\" and so on and so forth. I'll tell you what, I really could have used those shameless shopping stickies \u003ci>Lucky Magazine\u003c/i> is so proud of.\u003c/p>\n\u003cp>For some reason I was expecting all the cocktails to be upwards of fifteen dollars, but there were far more ten-dollar cocktails than anything else, and since that shruggingly seems to be the average price of cocktails in the Bay Area, I wasn't bothered. The drinks are pure and clean and inventive. After the delightful Prosecco-based amuse bouche cocktail they offered us -- a cocktail amuse bouche? I'm loving this idea! -- I started out with a delicious and refreshing Cracked Thumb (gin, lemon oil, elderflower syrup, mint). Given that I'm a gin girl and elderflower really crushes my ice, it was sort of a safe bet for me. What wasn't a safe bet was my order of an Aperol Spritz. Davina, who likes Campari, encouraged me, who does not like Campari, to give it a whirl. I did and I liked. Maybe it's the gentian and rhubarb, but I found the \u003cb>\u003ca href=\"http://www.campari.com/eng/brand/spirits/index.asp?id=30156\">Aperol\u003c/a>\u003c/b> to be a kinder, gentler version of its bitter, angry spinster aunt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My one complaint is that when Davina asked our server if the bartender could concoct something using gin and falernum, the server was clearly rattled. Bartenders do this all the time -- hello? It's pretty much their job description -- so this shouldn't have been a big deal. It's not like Davina asked for something bizarre like hot chocolate, benedictine, and Cynar. I don't blame the bartender, who did pour out something delicious, I just don't think the server should have acted as though it was a weird or inconvenient request.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Some out there are already sneering that B&B \"ripped off\" \u003cb>\u003ca href=\"http://www.mlkhny.com/newyork/\">Milk and Honey\u003c/a>\u003c/b>'s concept. Well, but see, Milk and Honey is in New York, and I'm in San Francisco and B&B is in San Francisco, so I say rip away! I mean really, isn't the country large enough for several of these speakeasies? I would certainly hope so.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/01/speakeasy-and-carry-swizzle-stick.jsp\">I went\u003c/a>\u003c/b>, I drank, I conquered.\u003c/p>\n\u003cp>Although the reservation and password hoop-jumping smacks of exclusivity and a certain snobbishness, when you see the neighborhood you see why it might be practical. Right on the corner of O'Farrell and Jones, \u003cb>\u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon & Branch\u003c/a>\u003c/b> is firmly in the Tenderloin. I haven't exactly been taking advantage of restaurants, bars, shops, and cafes that are apparently turning this neighborhood into the Trendyloin, and now I know why. Maybe it's my Twin Cities upbringing, but I don't exactly relish walking down blocks that smell of urine and having local denizens spit at me and growl crazily as I try to look like I know where I'm going. Given that sort of thing, I understand why Bourbon & Branch might not want to have their unmarked door thrown wide to the general public.\u003c/p>\n\u003cp>Davina and I stood under the \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Anti-Saloon_League\">Anti-Saloon League\u003c/a>\u003c/b> sign while I grappled for the buzzer and croaked my password. The door swung open to reveal a smiling face and we were welcomed and ushered to our table. Inside, Bourbon & Branch is dark and darling. Spiky frosted glass chandeliers swing and toss their gentle cotton balls of light against mottled mirrors and the hammered copper ceiling. The cute little wooden booths have cute little wooden tables that are just wide enough to hold your drinks and just narrow enough remind you that this is not a restaurant.\u003c/p>\n\u003cp>After many trips to \u003cb>\u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>\u003c/b>, I have finally drunk myself to a point where I had effectively sampled all the cocktails that interested me and could leave the rest. Faced with Bourbon & Branch's massive cocktail menu, I was back at square one. I'd light on a cocktail that I was definitely going to order and I'd be all, \"Check it out, this one has THYME in it!\" and then a few pages and a dozen cocktail descriptions later and I'd totally forget what that original cocktail was because, \"Ooh, hang on -- THIS one has pimento dram in it. Wait, what's \u003cb>\u003ca href=\"http://www.cocktailchronicles.com/2005/10/30/adventures-in-kitchen-mixology-pimento-dram/\">pimento dram\u003c/a>\u003c/b>? I'm getting that one. No, but hang on...\" and so on and so forth. I'll tell you what, I really could have used those shameless shopping stickies \u003ci>Lucky Magazine\u003c/i> is so proud of.\u003c/p>\n\u003cp>For some reason I was expecting all the cocktails to be upwards of fifteen dollars, but there were far more ten-dollar cocktails than anything else, and since that shruggingly seems to be the average price of cocktails in the Bay Area, I wasn't bothered. The drinks are pure and clean and inventive. After the delightful Prosecco-based amuse bouche cocktail they offered us -- a cocktail amuse bouche? I'm loving this idea! -- I started out with a delicious and refreshing Cracked Thumb (gin, lemon oil, elderflower syrup, mint). Given that I'm a gin girl and elderflower really crushes my ice, it was sort of a safe bet for me. What wasn't a safe bet was my order of an Aperol Spritz. Davina, who likes Campari, encouraged me, who does not like Campari, to give it a whirl. I did and I liked. Maybe it's the gentian and rhubarb, but I found the \u003cb>\u003ca href=\"http://www.campari.com/eng/brand/spirits/index.asp?id=30156\">Aperol\u003c/a>\u003c/b> to be a kinder, gentler version of its bitter, angry spinster aunt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My one complaint is that when Davina asked our server if the bartender could concoct something using gin and falernum, the server was clearly rattled. Bartenders do this all the time -- hello? It's pretty much their job description -- so this shouldn't have been a big deal. It's not like Davina asked for something bizarre like hot chocolate, benedictine, and Cynar. I don't blame the bartender, who did pour out something delicious, I just don't think the server should have acted as though it was a weird or inconvenient request.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Some out there are already sneering that B&B \"ripped off\" \u003cb>\u003ca href=\"http://www.mlkhny.com/newyork/\">Milk and Honey\u003c/a>\u003c/b>'s concept. Well, but see, Milk and Honey is in New York, and I'm in San Francisco and B&B is in San Francisco, so I say rip away! I mean really, isn't the country large enough for several of these speakeasies? I would certainly hope so.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mojito-770313.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mojito-767050.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The other night, I was having dinner at Boulevard with two friends who do not drink. One friend commented, \"You know one of the things I regret about not drinking? I missed the mojito.\"\u003c/p>\n\u003cp>Missed the mojito. How can anyone miss the mojito? It's everywhere. Everywhere. I examined the tables around us and noticed glasses pasted with the telltale bruised mint on two of them. In February.\u003c/p>\n\u003cp>As a waiter, I see people ordering them all the time. All the time. I cringe when I order them because I know the bartenders are going to hate me. When one person orders a mojito, invariably, someone else will say, \"Oh! I'll have one of those, too.\" and then the question and following anecdote are generally uttered (well, I have heard this exact exchange twice in the past month-- enough to trip my trendy alarm) to any remaining non-mojito-ordering guests, \"Have you ever had a mojito? I discovered them at such-and-such-a-place.\" Funny, I didn't know sheep could actually discover anything, unless it was a patch of grass uneaten by cows. Or that they secretly thrill at the approach of a Greek man. Discover? My cloven foot.\u003c/p>\n\u003cp>The fact is (or legend, at least) that mojitos, or some variation thereof, have been with us for a very long time. This is a classic cocktail, drunk in one form or another for since perhaps the late 16th century when the pirate Richard Drake created for himself a beverage of aguardiente (an unrefined rum), lime, sugar and mint. He named it El Draque (The Dragon). Pirates do not typically shy away from self-promotion. This concoction has been drunk for centuries in Cuba and the various other Caribbean lands Drake terrorized.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other, more likely story is that the mojito originated as a thirst quencher for Cuban sugar cane harvesters in the late 1800's. Apparently, the rum made available to them wasn't of the finest quality, so cane juice, mint and lime were added to make the alcohol more palatable. The mojito became a popular drink among the working class at the Playa de Marianao in Havana by the early 20th century. The upper crust were still drinking daquiris. What is it with Cubans and yummy cocktails? Oh yes. Rum.\u003c/p>\n\u003cp>By the 1940's a little restaurant called La Bodeguita del Medio had served one or, more likely, twenty to Ernest Hemingway. He liked them so much he wrote about them. Other great writers who popped by La Bodeguita were Pablo Neruda and Gabriel Garcia Marquez. Even Brigitte Bardot is rumored to have let the condensation drip from her glass to cool her ample bosom. Of course, she is not famous for her writing skills, but she does love cats.\u003c/p>\n\u003cp>After Fidel Castro seized power in 1959, Cubans fleeing to the United States brought their mojito mixers with them making them very, very popular in Miami. I do believe if one watches Miami Vice long enough, one might spy Sonny Crockett sipping one. So, America-wise at least, the mojito might be considered a retro 80's drink. Eew. Yet, somehow not. It's a great drink-- just not one I would chose to drink in 45 degree weather.\u003c/p>\n\u003cp>The Classic Mojito\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>For one drink (though, even if you chose to drink alone, rest assured that about 20,000 other people in San Francisco are probably drinking one at the same time)\u003c/p>\n\u003cp>5 to 6 mint leaves\u003cbr>1 lime, quartered\u003cbr>3 drops Angostura bitters\u003cbr>2 ounces light rum\u003cbr>1 ounce guarapo (sugar cane syrup). If you are too lazy to find guarapo, simple syrup will have to do, but it's not the same. Really.\u003cbr>Ice Crushed ice is ideal, but smallish cubes aren't bad either.\u003cbr>Club soda\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Muddle mint leaves, bitters and 3 of the lime quarters in the bottom of a tall glass.\u003c/p>\n\u003cp>2. Fill glass to the top with ice.\u003c/p>\n\u003cp>3. Add rum.\u003c/p>\n\u003cp>4. Fill remainder of the glass with guarapo, leaving roughly 1/2 inch at the top. Top off with club soda.\u003c/p>\n\u003cp>5. Cover glass and shake vigorously for a few seconds. Garnish with remaining lime wedge and a slice of sugar cane flown in from your father's sugar plantation. It has been suggested that one serve this drink with a straw. This might be fine if the person drinking is worried about lipstick smudges on his or her glass. If this is not a particular worry of yours, I would forgo it, since the bruised and battered mint tends to clog the straw at the first hint of suction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A special little shout out to \u003ca href=\"http://mojito.kairosix.com/default.asp\">MojitoCompany.com\u003c/a> for their help and information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mojito-770313.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mojito-767050.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The other night, I was having dinner at Boulevard with two friends who do not drink. One friend commented, \"You know one of the things I regret about not drinking? I missed the mojito.\"\u003c/p>\n\u003cp>Missed the mojito. How can anyone miss the mojito? It's everywhere. Everywhere. I examined the tables around us and noticed glasses pasted with the telltale bruised mint on two of them. In February.\u003c/p>\n\u003cp>As a waiter, I see people ordering them all the time. All the time. I cringe when I order them because I know the bartenders are going to hate me. When one person orders a mojito, invariably, someone else will say, \"Oh! I'll have one of those, too.\" and then the question and following anecdote are generally uttered (well, I have heard this exact exchange twice in the past month-- enough to trip my trendy alarm) to any remaining non-mojito-ordering guests, \"Have you ever had a mojito? I discovered them at such-and-such-a-place.\" Funny, I didn't know sheep could actually discover anything, unless it was a patch of grass uneaten by cows. Or that they secretly thrill at the approach of a Greek man. Discover? My cloven foot.\u003c/p>\n\u003cp>The fact is (or legend, at least) that mojitos, or some variation thereof, have been with us for a very long time. This is a classic cocktail, drunk in one form or another for since perhaps the late 16th century when the pirate Richard Drake created for himself a beverage of aguardiente (an unrefined rum), lime, sugar and mint. He named it El Draque (The Dragon). Pirates do not typically shy away from self-promotion. This concoction has been drunk for centuries in Cuba and the various other Caribbean lands Drake terrorized.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other, more likely story is that the mojito originated as a thirst quencher for Cuban sugar cane harvesters in the late 1800's. Apparently, the rum made available to them wasn't of the finest quality, so cane juice, mint and lime were added to make the alcohol more palatable. The mojito became a popular drink among the working class at the Playa de Marianao in Havana by the early 20th century. The upper crust were still drinking daquiris. What is it with Cubans and yummy cocktails? Oh yes. Rum.\u003c/p>\n\u003cp>By the 1940's a little restaurant called La Bodeguita del Medio had served one or, more likely, twenty to Ernest Hemingway. He liked them so much he wrote about them. Other great writers who popped by La Bodeguita were Pablo Neruda and Gabriel Garcia Marquez. Even Brigitte Bardot is rumored to have let the condensation drip from her glass to cool her ample bosom. Of course, she is not famous for her writing skills, but she does love cats.\u003c/p>\n\u003cp>After Fidel Castro seized power in 1959, Cubans fleeing to the United States brought their mojito mixers with them making them very, very popular in Miami. I do believe if one watches Miami Vice long enough, one might spy Sonny Crockett sipping one. So, America-wise at least, the mojito might be considered a retro 80's drink. Eew. Yet, somehow not. It's a great drink-- just not one I would chose to drink in 45 degree weather.\u003c/p>\n\u003cp>The Classic Mojito\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>For one drink (though, even if you chose to drink alone, rest assured that about 20,000 other people in San Francisco are probably drinking one at the same time)\u003c/p>\n\u003cp>5 to 6 mint leaves\u003cbr>1 lime, quartered\u003cbr>3 drops Angostura bitters\u003cbr>2 ounces light rum\u003cbr>1 ounce guarapo (sugar cane syrup). If you are too lazy to find guarapo, simple syrup will have to do, but it's not the same. Really.\u003cbr>Ice Crushed ice is ideal, but smallish cubes aren't bad either.\u003cbr>Club soda\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Muddle mint leaves, bitters and 3 of the lime quarters in the bottom of a tall glass.\u003c/p>\n\u003cp>2. Fill glass to the top with ice.\u003c/p>\n\u003cp>3. Add rum.\u003c/p>\n\u003cp>4. Fill remainder of the glass with guarapo, leaving roughly 1/2 inch at the top. Top off with club soda.\u003c/p>\n\u003cp>5. Cover glass and shake vigorously for a few seconds. Garnish with remaining lime wedge and a slice of sugar cane flown in from your father's sugar plantation. It has been suggested that one serve this drink with a straw. This might be fine if the person drinking is worried about lipstick smudges on his or her glass. If this is not a particular worry of yours, I would forgo it, since the bruised and battered mint tends to clog the straw at the first hint of suction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A special little shout out to \u003ca href=\"http://mojito.kairosix.com/default.asp\">MojitoCompany.com\u003c/a> for their help and information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
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"source": "Commonwealth Club of California"
},
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"title": "Forum",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
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"source": "WNYC"
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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