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"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
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"bio": "\u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a>, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA",
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"disqusTitle": "Holiday Spirit: The Coping Mechanism",
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"content": "\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rye Bother? An Inside-The-Barrel Look At American Whiskeys",
"title": "Rye Bother? An Inside-The-Barrel Look At American Whiskeys",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rye-whiskey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rye-whiskey.jpg\" alt=\"A Complex Shot: American whiskeys contain thousands of flavors and aromas derived from the grains, yeast and wood barrels. Photo: Matthew Rogers/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Complex Shot: American whiskeys contain thousands of flavors and aromas derived from the grains, yeast and wood barrels. Photo: Matthew Rogers/\u003ca href=\"http://www.flickr.com/photos/rogersmj/3329922304/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/09/220655227/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">The Salt at NPR Food\u003c/a> (9/9/13) \u003c/p>\n\u003cp>Ten years ago rye whiskey was on the brink of extinction.\u003c/p>\n\u003cp>Despite its venerable history as the whiskey made by \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/22/141589394/drinking-whiskey-in-the-spirit-of-george-washington\">George Washington\u003c/a>, only a handful of distillers were bottling this quintessentially American spirit. And you definitely couldn't order a rye Manhattan at your local cocktail lounge.\u003c/p>\n\u003cp>My, how times have changed.\u003c/p>\n\u003cp>Now craft distilleries have popped up across the country devoted solely to making the golden liquor. And hipsters from Brooklyn to San Francisco can impress their friends by commenting on the peppery notes imparted by the rye in their Old Fashioned.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rye lovers say the whiskey is spicier, edgier and less sweet than bourbon, which is made of corn. But few studies have actually looked at what makes American whiskeys unique — how fermenting rye versus corn changes the taste, aroma and mouth feel of the spirit.\u003c/p>\n\u003cfigure id=\"attachment_69918\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ryewhiskeyamericanflag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ryewhiskeyamericanflag.jpg\" alt=\"America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor. Photo: Courtesy of Catoctin Creek\" width=\"1120\" height=\"695\" class=\"size-full wp-image-69918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor. Photo: Courtesy of Catoctin Creek\u003c/figcaption>\u003c/figure>\n\u003cp>Chemist Thomas Collins is trying to fill in those blanks. He and his team at the University of California, Davis, have analyzed the flavor profiles of about 70 American whiskeys, including 38 bourbons and 10 ryes.\u003c/p>\n\u003cp>In many cases, Collins says, what matters the most for a whiskey's flavor isn't what grain is in the bottle but where the spirit was produced — and what other whiskeys are made at the distillery.\u003c/p>\n\u003cp>Through their analysis, Collins and his colleagues discovered about 4,000 unique compounds in the 70 American whiskeys, they \u003ca href=\"http://www.acs.org/content/acs/en.html\">said\u003c/a> Monday at the American Chemical Society's annual meeting in Indianapolis.\u003c/p>\n\u003cp>That's not so surprising. Any beverage that has been roasted, fermented and then aged in oak barrels is bound to serve up a sensory smorgasbord of compounds.\u003c/p>\n\u003cp>But when Collins and his team whittled down the list to about 30 to 50 critical flavors in each whiskey, a surprising pattern emerged.\u003c/p>\n\u003cp>Rye and bourbons made at the same distillery had flavor profiles that looked more similar to each than to other ryes and bourbons, respectively. In other words, each distillery left a stronger fingerprint on the spirit's character than the grain did.\u003c/p>\n\u003cp>In contrast, the ryes made at operations that don't also produce bourbon had a unique flavor profile distinct from corn whiskeys.\u003c/p>\n\u003cp>Why? Collins isn't exactly sure, but he thinks a big reason is that the dominating flavors in American whiskeys come from the wood, not the grains or the yeast.\u003c/p>\n\u003cp>All bourbons — and most ryes — are aged in oak wood barrels that are \u003ca href=\"http://www.youtube.com/watch?v=u-2Vpc0KgXM\">charred\u003c/a> to release an array of flavor compounds. Think vanilla flan, burnt caramel and smoky wood. These compounds seep into the whiskey as the spirit sits in the barrels. If distillers are aging their rye whiskeys in the same type of barrels that they use for their bourbons, then the two liquors wind up with a similar flavor profile.\u003c/p>\n\u003cp>\"When you look at the unaged whiskeys, then you can see the difference between rye and corn bourbons,\" Collins says. \"But once the spirit is put into the barrels, the wood compounds dominate the flavors that come from the grains.\"\u003c/p>\n\u003cp>\"Craft distilleries — or ones that just focus on making rye — must be doing something different in terms of the aging or the distilling process,\" Collins says, to get a unique character to their ryes.\u003c/p>\n\u003cp>Another factor blurring the line between whiskeys is the fact that many ryes don't actually have that much more — er, rye in them than corn, says Scott Harris of \u003ca href=\"http://catoctincreekdistilling.com/products/grain-spirits/roundstone\">Catoctin Creek Distillery\u003c/a> in Purcellville, Va.\u003c/p>\n\u003cp>By law, rye whiskeys must contain at least 51 percent rye. The rest can be corn, wheat or any other grain. The same goes for bourbons, except they need to be 51 percent corn.\u003c/p>\n\u003cp>\"The vast majority of Tennessee bourbon and rye on the market are some mixture of rye and corn together,\" Harris tells The Salt. \"Sometimes it's disclosed. Sometimes it's not.\"\u003c/p>\n\u003cp>Recently, more craft distillers — like \u003ca href=\"http://www.whistlepigwhiskey.com/\">WhistlePig\u003c/a> in New York, \u003ca href=\"http://www.anchordistilling.com/spirits/old-potrero-straight-rye-whiskey\">Old Potrero\u003c/a> in San Francisco and the shop Harris runs with his wife — are starting to make 100 percent rye whiskeys. Then the difference between bourbon and rye becomes crystal clear, says Harris.\u003c/p>\n\u003cp>\"When I taste 100 percent corn bourbon, it tastes like Halloween candy corn. It's super sweet, with almost a caramel-type flavor,\" he says. \"With a whiskey that's 100 percent rye, there's not as much upfront sweetness. And there's a white pepper note at the end that really distinguishes rye from corn.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "America is in the midst of a rye whiskey renaissance. Lovers of the spirit say it's spicier, edgier and less sweet than bourbons. But when scientists look at the flavor signatures of American whiskeys, what matters the most isn't always the grain in the bottle.",
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"title": "Rye Bother? An Inside-The-Barrel Look At American Whiskeys | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rye-whiskey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rye-whiskey.jpg\" alt=\"A Complex Shot: American whiskeys contain thousands of flavors and aromas derived from the grains, yeast and wood barrels. Photo: Matthew Rogers/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Complex Shot: American whiskeys contain thousands of flavors and aromas derived from the grains, yeast and wood barrels. Photo: Matthew Rogers/\u003ca href=\"http://www.flickr.com/photos/rogersmj/3329922304/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/09/220655227/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">The Salt at NPR Food\u003c/a> (9/9/13) \u003c/p>\n\u003cp>Ten years ago rye whiskey was on the brink of extinction.\u003c/p>\n\u003cp>Despite its venerable history as the whiskey made by \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/22/141589394/drinking-whiskey-in-the-spirit-of-george-washington\">George Washington\u003c/a>, only a handful of distillers were bottling this quintessentially American spirit. And you definitely couldn't order a rye Manhattan at your local cocktail lounge.\u003c/p>\n\u003cp>My, how times have changed.\u003c/p>\n\u003cp>Now craft distilleries have popped up across the country devoted solely to making the golden liquor. And hipsters from Brooklyn to San Francisco can impress their friends by commenting on the peppery notes imparted by the rye in their Old Fashioned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rye lovers say the whiskey is spicier, edgier and less sweet than bourbon, which is made of corn. But few studies have actually looked at what makes American whiskeys unique — how fermenting rye versus corn changes the taste, aroma and mouth feel of the spirit.\u003c/p>\n\u003cfigure id=\"attachment_69918\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ryewhiskeyamericanflag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ryewhiskeyamericanflag.jpg\" alt=\"America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor. Photo: Courtesy of Catoctin Creek\" width=\"1120\" height=\"695\" class=\"size-full wp-image-69918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor. Photo: Courtesy of Catoctin Creek\u003c/figcaption>\u003c/figure>\n\u003cp>Chemist Thomas Collins is trying to fill in those blanks. He and his team at the University of California, Davis, have analyzed the flavor profiles of about 70 American whiskeys, including 38 bourbons and 10 ryes.\u003c/p>\n\u003cp>In many cases, Collins says, what matters the most for a whiskey's flavor isn't what grain is in the bottle but where the spirit was produced — and what other whiskeys are made at the distillery.\u003c/p>\n\u003cp>Through their analysis, Collins and his colleagues discovered about 4,000 unique compounds in the 70 American whiskeys, they \u003ca href=\"http://www.acs.org/content/acs/en.html\">said\u003c/a> Monday at the American Chemical Society's annual meeting in Indianapolis.\u003c/p>\n\u003cp>That's not so surprising. Any beverage that has been roasted, fermented and then aged in oak barrels is bound to serve up a sensory smorgasbord of compounds.\u003c/p>\n\u003cp>But when Collins and his team whittled down the list to about 30 to 50 critical flavors in each whiskey, a surprising pattern emerged.\u003c/p>\n\u003cp>Rye and bourbons made at the same distillery had flavor profiles that looked more similar to each than to other ryes and bourbons, respectively. In other words, each distillery left a stronger fingerprint on the spirit's character than the grain did.\u003c/p>\n\u003cp>In contrast, the ryes made at operations that don't also produce bourbon had a unique flavor profile distinct from corn whiskeys.\u003c/p>\n\u003cp>Why? Collins isn't exactly sure, but he thinks a big reason is that the dominating flavors in American whiskeys come from the wood, not the grains or the yeast.\u003c/p>\n\u003cp>All bourbons — and most ryes — are aged in oak wood barrels that are \u003ca href=\"http://www.youtube.com/watch?v=u-2Vpc0KgXM\">charred\u003c/a> to release an array of flavor compounds. Think vanilla flan, burnt caramel and smoky wood. These compounds seep into the whiskey as the spirit sits in the barrels. If distillers are aging their rye whiskeys in the same type of barrels that they use for their bourbons, then the two liquors wind up with a similar flavor profile.\u003c/p>\n\u003cp>\"When you look at the unaged whiskeys, then you can see the difference between rye and corn bourbons,\" Collins says. \"But once the spirit is put into the barrels, the wood compounds dominate the flavors that come from the grains.\"\u003c/p>\n\u003cp>\"Craft distilleries — or ones that just focus on making rye — must be doing something different in terms of the aging or the distilling process,\" Collins says, to get a unique character to their ryes.\u003c/p>\n\u003cp>Another factor blurring the line between whiskeys is the fact that many ryes don't actually have that much more — er, rye in them than corn, says Scott Harris of \u003ca href=\"http://catoctincreekdistilling.com/products/grain-spirits/roundstone\">Catoctin Creek Distillery\u003c/a> in Purcellville, Va.\u003c/p>\n\u003cp>By law, rye whiskeys must contain at least 51 percent rye. The rest can be corn, wheat or any other grain. The same goes for bourbons, except they need to be 51 percent corn.\u003c/p>\n\u003cp>\"The vast majority of Tennessee bourbon and rye on the market are some mixture of rye and corn together,\" Harris tells The Salt. \"Sometimes it's disclosed. Sometimes it's not.\"\u003c/p>\n\u003cp>Recently, more craft distillers — like \u003ca href=\"http://www.whistlepigwhiskey.com/\">WhistlePig\u003c/a> in New York, \u003ca href=\"http://www.anchordistilling.com/spirits/old-potrero-straight-rye-whiskey\">Old Potrero\u003c/a> in San Francisco and the shop Harris runs with his wife — are starting to make 100 percent rye whiskeys. Then the difference between bourbon and rye becomes crystal clear, says Harris.\u003c/p>\n\u003cp>\"When I taste 100 percent corn bourbon, it tastes like Halloween candy corn. It's super sweet, with almost a caramel-type flavor,\" he says. \"With a whiskey that's 100 percent rye, there's not as much upfront sweetness. And there's a white pepper note at the end that really distinguishes rye from corn.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"title": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Skipping the playa this year? Now that it finally feels like summer, kick back and chill out with our easy Labor Day weekend cocktails. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fight Food Waste: Drink Rum, Matey",
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"content": "\u003cfigure id=\"attachment_68383\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\" alt=\"Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Douchleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212556054/fight-food-waste-drink-rum-matey\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cfigure id=\"attachment_68387\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5-187x290.jpg\" alt=\"And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\" width=\"187\" height=\"290\" class=\"size-medium wp-image-68387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\u003c/figcaption>\u003c/figure>\n\u003cp>The story of William McCoy sounds almost like a Prohibition-era version of \u003cem>Breaking Bad\u003c/em>.\u003c/p>\n\u003cp>A mild-mannered shipbuilder, McCoy started smuggling booze along the Eastern seaboard during the early 1920s, only to become the top rum runner around.\u003c/p>\n\u003cp>He never touched his merchandise, never cut it with water, and shipped only the top-shelf liquors. In other words, he sold \"the Real McCoy.\"\u003c/p>\n\u003cp>Such tales of renegades, rebels and raucousness pervade the history of rum. And to celebrate National Rum Day (yep, it's today), we offer you five \"rum-bunctious\" antidotes that made us want to give this spring break party beverage another try.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. \u003cstrong>It's A Food Waste Solution\u003c/strong>: In the 17th century, the world's demand for sugar exploded, and Caribbean farmers found themselves with a growing problem: molasses. Making crystallized sugar leaves behind a dark, gooey liquid that no one wanted at the time. Some farmers were just dumping the byproduct into the ocean.\u003c/p>\n\u003cp>Then someone, somewhere — maybe in Barbados, maybe in Brazil — figured out that this industrial byproduct ferments if you mix it with some sugary water. Just like that, the rum business took off.\u003c/p>\n\u003cp>In essence, sugar farmers had hit the jackpot. They were growing a cash cow in their fields and then turning their trash into booze.\u003c/p>\n\u003cfigure id=\"attachment_68384\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2-200x290.jpg\" alt=\"Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\" width=\"200\" height=\"290\" class=\"size-medium wp-image-68384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\u003c/figcaption>\u003c/figure>\n\u003cp>2. \u003cstrong>Spawn Of The Devil?\u003c/strong> Alas, though, many of the early Caribbean rums weren't very good. \"They were probably heavy, funky and grassy tasting,\" says Wayne Curtis, author of \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And a Bottle of Rum\u003c/a>, a breezy history of the drink. \"It was really seat-of-the-pants stuff.\"\u003c/p>\n\u003cp>In fact, one of the original names for rum was kill-devil — maybe because it tasted like the devil made it, maybe because it was strong enough to kill the devil. Who knows?\u003c/p>\n\u003cp>3. \u003cstrong>How About A Hot Metal Poker In Your Cuba Libre? \u003c/strong>Nowadays, we have cocktails made with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">liquid nitrogen\u003c/a>, infused with bacon and even ones that you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172488104/the-vaportini-a-cocktail-inhaled-not-stirred\">inhale\u003c/a>. But bartenders in the 18th century were just as creative — or gimmicky.\u003c/p>\n\u003cp>One of the most popular cocktails in New England those days was the flip. The bartender would mix together rum, beer and some other flavoring — molasses, pumpkin, an egg, or perhaps some milk. Then he'd stick a scalding hot ball of metal into the drink.\u003c/p>\n\u003cp>The tool was known as a loggerhead, and it consisted of a long rod with an iron ball, about the size of an onion, stuck on the end. Bartenders would keep the loggerhead in the fire. And when they plunged it into the cocktail, the liquid would foam, hiss and \"send up a mighty head,\" Curtis writes in his book.\u003c/p>\n\u003cp>A few years ago, chef David Arnold of the French Culinary Institute invented a modern version of the loggerhead, called the Red Hot Poker. The metal rod heats up to about 1,700 degrees Fahrenheit, and then Arnold dunks it into cocktails to caramelize the sugars and add a toasty flavor, the \u003ca href=\"http://www.cocktailians.com/2009/03/red-hot-poker.html\">Cocktailians blog\u003c/a> reported.\u003c/p>\n\u003cp>4. \u003cstrong>Nothing Says Cocktail Like Gunpowder\u003c/strong>: Legend has it that the pirate Blackbeard, aka Edward Teach, would mix gunpowder into his nightly glass of rum, light the cocktail on fire and guzzle it.\u003c/p>\n\u003cp>Curtis says that's probably folklore. \"But I suspect people may have added gunpowder to rum to improve its flavor,\" he tells The Salt. \"Gunpowder has a lot of carbon in it, which can absorb the bad-tasting compounds.\"\u003c/p>\n\u003cp>This doesn't sound like a great idea to us rum newbies. But one bartender in New Zealand has tried it, and the results are surprisingly good, Curtis says.\u003c/p>\n\u003cfigure id=\"attachment_68385\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\" alt=\"A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\" width=\"462\" height=\"462\" class=\"size-full wp-image-68385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\u003c/figcaption>\u003c/figure>\n\u003cp>Ben Simpson at Motel Bar makes rum infused with gunpowder, leather and tobacco. Curtis has a few bottles of this \u003ca href=\"https://sites.google.com/site/gunpowderrum/\">Smoke & Oakum's Gunpowder Rum\u003c/a> in his liquor cabinet, and he likes it. \"You don't want to have a lot of it,\" he says. \"But I make Manhattans out of it. It's got a lot of character.\"\u003c/p>\n\u003cp>5. \u003cstrong>Maybe You Don't Want A Little Captain In You\u003c/strong>: The marketing folks at Captain Morgan will tell you that the man behind their namesake liquor, Sir Henry Morgan, was a jovial, frolicking pirate who stole a few gold coins during the day and then threw back the spiced rum at night with his rollicking crew.\u003c/p>\n\u003cp>But the real captain was probably not the best drinking buddy, Curtis says.\u003c/p>\n\u003cp>\"Captain Morgan was a brute and never shy about torturing people,\" Curtis says. Lionizing him on rum bottles is almost akin to having a dictator on a label, he says. \"Morgan would go into a village, find who knew the most [about where gold was buried], and then torture them to death until he told them where the treasure was.\"\u003c/p>\n\u003cp>Throughout his career, Morgan destroyed 18 cities, four towns and 35 villages, Curtis writes. Oh, and he probably wasn't even much of a rum drinker until after he retired in Jamaica, Curtis says. \"He died a broken-down drunk at age 53.\"\u003c/p>\n\u003cfigure id=\"attachment_68386\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\" alt=\"Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\" width=\"462\" height=\"346\" class=\"size-full wp-image-68386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Today, \u003ca href=\"http://www.captainmorganusa.com/\">Captain Morgan\u003c/a> is one of the top-selling brands of liquor in the U.S. But if you're just sticking to the Captain and the clear Bacardis, you're really missing out, Curtis says.\u003c/p>\n\u003cp>\"Rum is coming back for sure,\" he says. And he starts listing off some of his favorites: \u003ca href=\"http://www.theeldoradorum.com/\">El Dorado\u003c/a> from Guyana, \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CCsQFjAA&url=http%3A%2F%2Fwww.appletonestate.com%2F&ei=xm8OUuCbEPel4APq8YFA&usg=AFQjCNEt7aWW25_ZHhrBIbSGRyEsrFShfQ&sig2=Na3KNhN_fzebIPNsiHK7uQ&bvm=bv.50768961,d.dmg\">Appleton Estates\u003c/a> from Jamaica, \u003ca href=\"http://www.privateerrum.com/main.php\">Privateer\u003c/a> from Massachusetts and \u003ca href=\"http://www.zacaparum.com/\">Ron Zacapa\u003c/a> from Guatemala.\u003c/p>\n\u003cp>The latter distillery has a \u003ca href=\"http://www.klwines.com/detail.asp?sku=1013444\">rum\u003c/a> that, because of how it has been aged, contains some ethanol molecules that are over 100 years old. Now that's a taste of history. \u003c/p>\n\u003cp>\u003cstrong>If you read it:\u003c/strong>\u003cbr>\n\u003cem>\u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And A Bottle of Rum\u003c/a> \u003c/em>by Wayne Curtis\u003c/p>\n\u003cp>More on this book: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">NPR reviews, interviews and more\u003c/a>\u003cbr>\nOr: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails?tab=excerpt\">Read an Excerpt\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68383\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum-full.jpg\" alt=\"Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Edward Teach, better known as Blackbeard, is said to have tucked slow-burning fuses into his beard and lit them on fire before plundering towns for gold and rum. Photo: Hulton Archive Circa/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Douchleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212556054/fight-food-waste-drink-rum-matey\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cfigure id=\"attachment_68387\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum5-187x290.jpg\" alt=\"And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\" width=\"187\" height=\"290\" class=\"size-medium wp-image-68387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">And A Bottle of Rum: A History of the New World in Ten Cocktails, by Wayne Curtis\u003c/figcaption>\u003c/figure>\n\u003cp>The story of William McCoy sounds almost like a Prohibition-era version of \u003cem>Breaking Bad\u003c/em>.\u003c/p>\n\u003cp>A mild-mannered shipbuilder, McCoy started smuggling booze along the Eastern seaboard during the early 1920s, only to become the top rum runner around.\u003c/p>\n\u003cp>He never touched his merchandise, never cut it with water, and shipped only the top-shelf liquors. In other words, he sold \"the Real McCoy.\"\u003c/p>\n\u003cp>Such tales of renegades, rebels and raucousness pervade the history of rum. And to celebrate National Rum Day (yep, it's today), we offer you five \"rum-bunctious\" antidotes that made us want to give this spring break party beverage another try.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. \u003cstrong>It's A Food Waste Solution\u003c/strong>: In the 17th century, the world's demand for sugar exploded, and Caribbean farmers found themselves with a growing problem: molasses. Making crystallized sugar leaves behind a dark, gooey liquid that no one wanted at the time. Some farmers were just dumping the byproduct into the ocean.\u003c/p>\n\u003cp>Then someone, somewhere — maybe in Barbados, maybe in Brazil — figured out that this industrial byproduct ferments if you mix it with some sugary water. Just like that, the rum business took off.\u003c/p>\n\u003cp>In essence, sugar farmers had hit the jackpot. They were growing a cash cow in their fields and then turning their trash into booze.\u003c/p>\n\u003cfigure id=\"attachment_68384\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum2-200x290.jpg\" alt=\"Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\" width=\"200\" height=\"290\" class=\"size-medium wp-image-68384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Flip back in time: Chef David Arnold mixes up a drink with a blazing-hot metal rod, a method similar to how bartenders used to make the flip cocktails that were wildly popular in colonial New England. Photo: Courtesy of Sam Meyer\u003c/figcaption>\u003c/figure>\n\u003cp>2. \u003cstrong>Spawn Of The Devil?\u003c/strong> Alas, though, many of the early Caribbean rums weren't very good. \"They were probably heavy, funky and grassy tasting,\" says Wayne Curtis, author of \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And a Bottle of Rum\u003c/a>, a breezy history of the drink. \"It was really seat-of-the-pants stuff.\"\u003c/p>\n\u003cp>In fact, one of the original names for rum was kill-devil — maybe because it tasted like the devil made it, maybe because it was strong enough to kill the devil. Who knows?\u003c/p>\n\u003cp>3. \u003cstrong>How About A Hot Metal Poker In Your Cuba Libre? \u003c/strong>Nowadays, we have cocktails made with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">liquid nitrogen\u003c/a>, infused with bacon and even ones that you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/20/172488104/the-vaportini-a-cocktail-inhaled-not-stirred\">inhale\u003c/a>. But bartenders in the 18th century were just as creative — or gimmicky.\u003c/p>\n\u003cp>One of the most popular cocktails in New England those days was the flip. The bartender would mix together rum, beer and some other flavoring — molasses, pumpkin, an egg, or perhaps some milk. Then he'd stick a scalding hot ball of metal into the drink.\u003c/p>\n\u003cp>The tool was known as a loggerhead, and it consisted of a long rod with an iron ball, about the size of an onion, stuck on the end. Bartenders would keep the loggerhead in the fire. And when they plunged it into the cocktail, the liquid would foam, hiss and \"send up a mighty head,\" Curtis writes in his book.\u003c/p>\n\u003cp>A few years ago, chef David Arnold of the French Culinary Institute invented a modern version of the loggerhead, called the Red Hot Poker. The metal rod heats up to about 1,700 degrees Fahrenheit, and then Arnold dunks it into cocktails to caramelize the sugars and add a toasty flavor, the \u003ca href=\"http://www.cocktailians.com/2009/03/red-hot-poker.html\">Cocktailians blog\u003c/a> reported.\u003c/p>\n\u003cp>4. \u003cstrong>Nothing Says Cocktail Like Gunpowder\u003c/strong>: Legend has it that the pirate Blackbeard, aka Edward Teach, would mix gunpowder into his nightly glass of rum, light the cocktail on fire and guzzle it.\u003c/p>\n\u003cp>Curtis says that's probably folklore. \"But I suspect people may have added gunpowder to rum to improve its flavor,\" he tells The Salt. \"Gunpowder has a lot of carbon in it, which can absorb the bad-tasting compounds.\"\u003c/p>\n\u003cp>This doesn't sound like a great idea to us rum newbies. But one bartender in New Zealand has tried it, and the results are surprisingly good, Curtis says.\u003c/p>\n\u003cfigure id=\"attachment_68385\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum3.jpg\" alt=\"A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\" width=\"462\" height=\"462\" class=\"size-full wp-image-68385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A blood and sand made with Ben Simpson's gunpowder-infused rum. Photo: Smoke & Oakum's Gunpowder Rum/Facebook\u003c/figcaption>\u003c/figure>\n\u003cp>Ben Simpson at Motel Bar makes rum infused with gunpowder, leather and tobacco. Curtis has a few bottles of this \u003ca href=\"https://sites.google.com/site/gunpowderrum/\">Smoke & Oakum's Gunpowder Rum\u003c/a> in his liquor cabinet, and he likes it. \"You don't want to have a lot of it,\" he says. \"But I make Manhattans out of it. It's got a lot of character.\"\u003c/p>\n\u003cp>5. \u003cstrong>Maybe You Don't Want A Little Captain In You\u003c/strong>: The marketing folks at Captain Morgan will tell you that the man behind their namesake liquor, Sir Henry Morgan, was a jovial, frolicking pirate who stole a few gold coins during the day and then threw back the spiced rum at night with his rollicking crew.\u003c/p>\n\u003cp>But the real captain was probably not the best drinking buddy, Curtis says.\u003c/p>\n\u003cp>\"Captain Morgan was a brute and never shy about torturing people,\" Curtis says. Lionizing him on rum bottles is almost akin to having a dictator on a label, he says. \"Morgan would go into a village, find who knew the most [about where gold was buried], and then torture them to death until he told them where the treasure was.\"\u003c/p>\n\u003cp>Throughout his career, Morgan destroyed 18 cities, four towns and 35 villages, Curtis writes. Oh, and he probably wasn't even much of a rum drinker until after he retired in Jamaica, Curtis says. \"He died a broken-down drunk at age 53.\"\u003c/p>\n\u003cfigure id=\"attachment_68386\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rum4.jpg\" alt=\"Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\" width=\"462\" height=\"346\" class=\"size-full wp-image-68386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Captain Morgan rum is, by volume, one of the top-selling brands of spirit in the U.S. Photo: Rui Vieira/PA Photos/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Today, \u003ca href=\"http://www.captainmorganusa.com/\">Captain Morgan\u003c/a> is one of the top-selling brands of liquor in the U.S. But if you're just sticking to the Captain and the clear Bacardis, you're really missing out, Curtis says.\u003c/p>\n\u003cp>\"Rum is coming back for sure,\" he says. And he starts listing off some of his favorites: \u003ca href=\"http://www.theeldoradorum.com/\">El Dorado\u003c/a> from Guyana, \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CCsQFjAA&url=http%3A%2F%2Fwww.appletonestate.com%2F&ei=xm8OUuCbEPel4APq8YFA&usg=AFQjCNEt7aWW25_ZHhrBIbSGRyEsrFShfQ&sig2=Na3KNhN_fzebIPNsiHK7uQ&bvm=bv.50768961,d.dmg\">Appleton Estates\u003c/a> from Jamaica, \u003ca href=\"http://www.privateerrum.com/main.php\">Privateer\u003c/a> from Massachusetts and \u003ca href=\"http://www.zacaparum.com/\">Ron Zacapa\u003c/a> from Guatemala.\u003c/p>\n\u003cp>The latter distillery has a \u003ca href=\"http://www.klwines.com/detail.asp?sku=1013444\">rum\u003c/a> that, because of how it has been aged, contains some ethanol molecules that are over 100 years old. Now that's a taste of history. \u003c/p>\n\u003cp>\u003cstrong>If you read it:\u003c/strong>\u003cbr>\n\u003cem>\u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">And A Bottle of Rum\u003c/a> \u003c/em>by Wayne Curtis\u003c/p>\n\u003cp>More on this book: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails\">NPR reviews, interviews and more\u003c/a>\u003cbr>\nOr: \u003ca href=\"http://www.npr.org/books/titles/138025220/and-a-bottle-of-rum-a-history-of-the-new-world-in-ten-cocktails?tab=excerpt\">Read an Excerpt\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "If You Liked that Wine, You Should've Put a Ring on It",
"title": "If You Liked that Wine, You Should've Put a Ring on It",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68271\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rings-wine-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rings-wine-full.jpg\" alt=\"Blurring the lines between jewelry and stemware, designer Merve Kahraman created a sassy line of tasting rings for the cognac powerhouse Remy Martin. Photo: Courtesy of Remy Martin\" width=\"948\" height=\"869\" class=\"size-full wp-image-68271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blurring the lines between jewelry and stemware, designer Merve Kahraman created a sassy line of tasting rings for the cognac powerhouse Remy Martin. Photo: Courtesy of Remy Martin\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68273,68274,68275\" width=\"1000\"]\u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/211399891/if-you-liked-that-wine-you-shouldve-put-a-ring-on-it\">The Salt at NPR Food\u003c/a> (8/15/2013) \u003c/p>\n\u003cp>Oh, Beyonce would be so proud.\u003c/p>\n\u003cp>Blurring the lines between jewelry and glassware, a Turkish art student has designed a set of rings made specifically for sniffing and sipping Remy Martin cognac and other adult beverages.\u003c/p>\n\u003cp>One ring perches a petite wineglass upon your finger. Another is a miniature snifter, attached to your hand — so you'll always be ready if you stumble upon some \u003ca href=\"http://www.remymartin.com/en/news#/remy-martin-vsop-and-robin-thicke-design-signature-limited-edition-bottle/\">Robin Thicke limited edition\u003c/a> V.S.O.P.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For ladies and gents uncomfortable with flashing big bling, designer Merve Kahraman also created a leather arm — or thigh — strap for holding the sassy rings.\u003c/p>\n\u003cfigure id=\"attachment_68276\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rings5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rings5.jpg\" alt=\"Designer Merve Kahraman also created a leather cuff for carrying the cognac tasting rings. Photo: Courtesy of Remy Martin\" width=\"1120\" height=\"1028\" class=\"size-full wp-image-68276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Designer Merve Kahraman also created a leather cuff for carrying the cognac tasting rings. Photo: Courtesy of Remy Martin\u003c/figcaption>\u003c/figure>\n\u003cp>The wearable sippers arose from a collaboration between design student \u003ca href=\"http://www.mervekahraman.com/\">Merve Kahraman\u003c/a>, who studies at the Central Saint Martins College of Art and Design in London, and Remy Martin, one of the world's largest producers of cognac, or distilled wine made from the Cognac region in France.\u003c/p>\n\u003cp>\"Basically, we asked the students to link our cognac — the bottle, the decanteur and the way of tasting cognac — with the art of seduction,\" Manon Missonge, a media coordinator at \u003ca href=\"http://www.remymartin.com/\">Remy Martin\u003c/a>, tells The Salt. \"Merve investigated the tasting ritual from the feminine perspective.\"\u003c/p>\n\u003cfigure id=\"attachment_68277\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ringswine-6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ringswine-6.png\" alt=\"The tastevin: Centuries ago, Burgundy winemakers designed a small, silver necklace for tasting in dark cellars. Photo: National Museum of American History/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-68277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The tastevin: Centuries ago, Burgundy winemakers designed a small, silver necklace for tasting in dark cellars. Photo: National Museum of American History/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\"People have this image that cognac is more a drink for men,\" Missonge says. \"But with it being mixed into cocktails, minds are changing quickly.\"\u003c/p>\n\u003cp>Indeed, Bey herself has been \u003ca href=\"http://beyonce.wikia.com/wiki/User_blog:BeyonceEditor/Beyonc%C3%A9_Sips_D'USSE_Cognac_Cocktails_at_La_Marina\">photographed\u003c/a> recently sipping on some golden distilled wine.\u003c/p>\n\u003cp>If you're really into wine tasting, these rings are clearly a classier way to keep track of your stemware than one of these \u003ca href=\"http://www.boozenews.com/booze-news/is-this-the-geekiest-or-coolest-wine-glass-holder-necklaces/\">versions\u003c/a>. (Frankly, those look like the fanny packs of tasting accessories).\u003c/p>\n\u003cp>But alas, Remy Martin only produced the jewelry for a few art exhibits, and the rings aren't going to be available commercially.\u003c/p>\n\u003cp>Don't fret. For all you sassy drinkers itching to don your glassware, there's always an old-fashioned \u003ca href=\"http://collections.si.edu/search/results.htm?q=record_ID:nmah_1313492\">tastevin\u003c/a>.\u003c/p>\n\u003cp>Hundreds of years ago, winemakers in Burgundy, France, wore a small, silver cup around their necks for tasting and judging wine under candlelight. The vessels have a bumpy surface on the inside that reflects light, allowing winemakers to see impurities in their creations sans electricity.\u003c/p>\n\u003cp>The tastevin tradition has been passed down through the generations. These days, the little saucers have become a symbol of membership in the gourmet society \u003ca href=\"http://www.tastevin-bourgogne.com/en/\">La Confrerie des Chevaliers du Tastevin\u003c/a>, which translates as \"brotherhood of the Knights of the Wine Cup.\"\u003c/p>\n\u003cp>And guess who was a member of the group — and owned his own tastevin? Julia Child's husband, Paul.\u003c/p>\n\u003cp>\"Paul loved wine and was instrumental in introducing fine wines to Julia,\" says Paula Johnson, who curated the exhibit at the Smithsonian's American History Museum that featured \u003ca href=\"http://www.npr.org/programs/atc/features/2002/aug/juliachild/\">Julia Child's kitchen\u003c/a>.\u003c/p>\n\u003cp>\"We just found the tastevin hanging right there next to the kitchen sink, knives and stuff,\" she says. \"It had Paul's initials engraved on it.\u003c/p>\n\u003cp>\"We just don't know if he used it, but the things that are hanging in the kitchen were the things they used. It was their design philosopher.\"\u003c/p>\n\u003cp>We think Julia would have rocked a cognac ring. Bon appetite! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/211399891/if-you-liked-that-wine-you-shouldve-put-a-ring-on-it\">The Salt at NPR Food\u003c/a> (8/15/2013) \u003c/p>\n\u003cp>Oh, Beyonce would be so proud.\u003c/p>\n\u003cp>Blurring the lines between jewelry and glassware, a Turkish art student has designed a set of rings made specifically for sniffing and sipping Remy Martin cognac and other adult beverages.\u003c/p>\n\u003cp>One ring perches a petite wineglass upon your finger. Another is a miniature snifter, attached to your hand — so you'll always be ready if you stumble upon some \u003ca href=\"http://www.remymartin.com/en/news#/remy-martin-vsop-and-robin-thicke-design-signature-limited-edition-bottle/\">Robin Thicke limited edition\u003c/a> V.S.O.P.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For ladies and gents uncomfortable with flashing big bling, designer Merve Kahraman also created a leather arm — or thigh — strap for holding the sassy rings.\u003c/p>\n\u003cfigure id=\"attachment_68276\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rings5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/rings5.jpg\" alt=\"Designer Merve Kahraman also created a leather cuff for carrying the cognac tasting rings. Photo: Courtesy of Remy Martin\" width=\"1120\" height=\"1028\" class=\"size-full wp-image-68276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Designer Merve Kahraman also created a leather cuff for carrying the cognac tasting rings. Photo: Courtesy of Remy Martin\u003c/figcaption>\u003c/figure>\n\u003cp>The wearable sippers arose from a collaboration between design student \u003ca href=\"http://www.mervekahraman.com/\">Merve Kahraman\u003c/a>, who studies at the Central Saint Martins College of Art and Design in London, and Remy Martin, one of the world's largest producers of cognac, or distilled wine made from the Cognac region in France.\u003c/p>\n\u003cp>\"Basically, we asked the students to link our cognac — the bottle, the decanteur and the way of tasting cognac — with the art of seduction,\" Manon Missonge, a media coordinator at \u003ca href=\"http://www.remymartin.com/\">Remy Martin\u003c/a>, tells The Salt. \"Merve investigated the tasting ritual from the feminine perspective.\"\u003c/p>\n\u003cfigure id=\"attachment_68277\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ringswine-6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ringswine-6.png\" alt=\"The tastevin: Centuries ago, Burgundy winemakers designed a small, silver necklace for tasting in dark cellars. Photo: National Museum of American History/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-68277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The tastevin: Centuries ago, Burgundy winemakers designed a small, silver necklace for tasting in dark cellars. Photo: National Museum of American History/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\"People have this image that cognac is more a drink for men,\" Missonge says. \"But with it being mixed into cocktails, minds are changing quickly.\"\u003c/p>\n\u003cp>Indeed, Bey herself has been \u003ca href=\"http://beyonce.wikia.com/wiki/User_blog:BeyonceEditor/Beyonc%C3%A9_Sips_D'USSE_Cognac_Cocktails_at_La_Marina\">photographed\u003c/a> recently sipping on some golden distilled wine.\u003c/p>\n\u003cp>If you're really into wine tasting, these rings are clearly a classier way to keep track of your stemware than one of these \u003ca href=\"http://www.boozenews.com/booze-news/is-this-the-geekiest-or-coolest-wine-glass-holder-necklaces/\">versions\u003c/a>. (Frankly, those look like the fanny packs of tasting accessories).\u003c/p>\n\u003cp>But alas, Remy Martin only produced the jewelry for a few art exhibits, and the rings aren't going to be available commercially.\u003c/p>\n\u003cp>Don't fret. For all you sassy drinkers itching to don your glassware, there's always an old-fashioned \u003ca href=\"http://collections.si.edu/search/results.htm?q=record_ID:nmah_1313492\">tastevin\u003c/a>.\u003c/p>\n\u003cp>Hundreds of years ago, winemakers in Burgundy, France, wore a small, silver cup around their necks for tasting and judging wine under candlelight. The vessels have a bumpy surface on the inside that reflects light, allowing winemakers to see impurities in their creations sans electricity.\u003c/p>\n\u003cp>The tastevin tradition has been passed down through the generations. These days, the little saucers have become a symbol of membership in the gourmet society \u003ca href=\"http://www.tastevin-bourgogne.com/en/\">La Confrerie des Chevaliers du Tastevin\u003c/a>, which translates as \"brotherhood of the Knights of the Wine Cup.\"\u003c/p>\n\u003cp>And guess who was a member of the group — and owned his own tastevin? Julia Child's husband, Paul.\u003c/p>\n\u003cp>\"Paul loved wine and was instrumental in introducing fine wines to Julia,\" says Paula Johnson, who curated the exhibit at the Smithsonian's American History Museum that featured \u003ca href=\"http://www.npr.org/programs/atc/features/2002/aug/juliachild/\">Julia Child's kitchen\u003c/a>.\u003c/p>\n\u003cp>\"We just found the tastevin hanging right there next to the kitchen sink, knives and stuff,\" she says. \"It had Paul's initials engraved on it.\u003c/p>\n\u003cp>\"We just don't know if he used it, but the things that are hanging in the kitchen were the things they used. It was their design philosopher.\"\u003c/p>\n\u003cp>We think Julia would have rocked a cognac ring. Bon appetite! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tribune Tavern Opens for Brunch: A Sneak Peek",
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"content": "\u003cfigure id=\"attachment_67106\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\" alt=\"Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\" width=\"659\" height=\"439\" class=\"size-full wp-image-67106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch3>Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.\u003c/h3>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/tribunetavern/\">Oakland Local\u003c/a> (7/31/13)\u003c/p>\n\u003cp>I love a good brunch. At home, out or at a friend’s house, I love sharing a weekend meal when the whole day is ahead of me. Already a huge success at lunch and in the post-work dinner hours, Tribune Tavern is getting into the brunch business. My husband and I visited as guests of the restaurant to get a look at their new brunch menu and try a few dishes.\u003c/p>\n\u003ch2>THE SPOT\u003c/h2>\n\u003cp>We were greeted by General Manager Rob Soviero who was wearing a special retro baseball t-shirt the restaurant made with the folks from Oaklandish to celebrate the 1969 Oakland A’s. The whole staff was wearing the shirts that the A’s were distributing that day to 10,000 fans. On a quick tour, Rob told us some of the background of the restaurant’s design. Repurposed materials from the building’s basement, like lamps made from pipes and a table resting on massive dollies, might be easy to miss if you are focused on your meal, but we enjoyed taking a closer look. There were also a few reminders of the building’s storied past like these typeset letters.\u003c/p>\n\u003cfigure id=\"attachment_67105\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\" alt=\"Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>DRINKS\u003c/h2>\n\u003cp>Tribune Tavern makes their own cocktail mixes, sodas and tonics. A quick trip through the kitchen revealed an entire prep and testing area for cocktails, complete with a wall of herbs to work with. We’ve had cocktails at dinner on previous visits, and it’s easy to see there is a real commitment to a creative, thoughtful set of offerings. Here’s a look at the bloody mary that arrived with a pickled asparagus spear, an olive and a lemon. The pint glass was rimmed with chile powder and salt, and it had a spicy kick. Their full cocktail, wine and beer menu is available at brunch.\u003c/p>\n\u003cfigure id=\"attachment_67101\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\" alt=\"Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>FOOD\u003c/h2>\n\u003cp>While the brunch menu combines the familiar with the somewhat unexpected, Tribune never goes too far away. This is not about pushing yourself to unheard of flavor combinations. It’s not edgy. The food is honest without being simple, and interesting without showboating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Duck Confit Scramble with white cheddar, onions, and herbs is typical of Tribune’s style. I’m fairly certain I haven’t had duck confit with eggs, and it left me wondering why I waited so long. The small side of Italian parsley was lightly dressed with lemon and just enough salt to cut the bitterness of each bite. It also cut the richness of the confit without overpowering the dish. We also shared the Colcannon Hash with eggs sunny-side up, bacon and a Calabrian chile hollandaise. Again, a dish rooted in the familiar vein of well-executed comfort food with the chile hollandaise bringing an oozy kick.\u003c/p>\n\u003cfigure id=\"attachment_67102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\" alt=\"Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>SALAD\u003c/h2>\n\u003cp>Salad in the morning? At Brunch? I’m one of those people who just can’t get enough salad and I’ve never been a fan of the idea that certain foods are only for certain times of day. While people may gravitate to the more starchy and heavy parts of the menu, Tribune’s salads are not to be missed and are generous in their portions. The salads, like the rest of the menu, rotate seasonally. Today’s version had arugula, spinach, roasted cauliflower, potatoes, walnuts, pickled onions and clothbound cheddar. We had the option of adding grilled chicken ($3) or poached yellowtail ($4).\u003c/p>\n\u003cfigure id=\"attachment_67103\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\" alt=\"Salad at Brunch? Why Not! Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad at Brunch? Why Not! Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>MORNING BREAD\u003c/h2>\n\u003cp>On our quick tour through the kitchen we saw a considerable baking operation taking place. Tribune makes their breads and scones fresh each day. We shared a currant scone that was served with plum jam and whipped butter. I thought I’d miss the clotted cream that I’m used to with scones, but the whipped butter works.\u003c/p>\n\u003cfigure id=\"attachment_67104\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\" alt=\"Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We enjoyed getting to talk to Executive Chef Huw Thornton and the staff of Tribune Tavern. Brunch service is new for the restaurant, and it will be interesting to see how the place fills in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tribune Tavern\u003c/strong>\u003cbr>\n401 13th Street\u003cbr>\n\u003ca href=\"http://tribunetavern.com/\">TribuneTavern.com\u003c/a>\u003cbr>\nBrunch: Sat. & Sun. 10:30 AM to 3:00 PM\u003cbr>\nLunch: Mon.-Fri. 11:30 AM to 3:00 PM\u003cbr>\nDinner: Mon.-Thu. and Sun. 5:00 PM to 10:00 PM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67106\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\" alt=\"Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\" width=\"659\" height=\"439\" class=\"size-full wp-image-67106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch3>Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.\u003c/h3>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/tribunetavern/\">Oakland Local\u003c/a> (7/31/13)\u003c/p>\n\u003cp>I love a good brunch. At home, out or at a friend’s house, I love sharing a weekend meal when the whole day is ahead of me. Already a huge success at lunch and in the post-work dinner hours, Tribune Tavern is getting into the brunch business. My husband and I visited as guests of the restaurant to get a look at their new brunch menu and try a few dishes.\u003c/p>\n\u003ch2>THE SPOT\u003c/h2>\n\u003cp>We were greeted by General Manager Rob Soviero who was wearing a special retro baseball t-shirt the restaurant made with the folks from Oaklandish to celebrate the 1969 Oakland A’s. The whole staff was wearing the shirts that the A’s were distributing that day to 10,000 fans. On a quick tour, Rob told us some of the background of the restaurant’s design. Repurposed materials from the building’s basement, like lamps made from pipes and a table resting on massive dollies, might be easy to miss if you are focused on your meal, but we enjoyed taking a closer look. There were also a few reminders of the building’s storied past like these typeset letters.\u003c/p>\n\u003cfigure id=\"attachment_67105\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\" alt=\"Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>DRINKS\u003c/h2>\n\u003cp>Tribune Tavern makes their own cocktail mixes, sodas and tonics. A quick trip through the kitchen revealed an entire prep and testing area for cocktails, complete with a wall of herbs to work with. We’ve had cocktails at dinner on previous visits, and it’s easy to see there is a real commitment to a creative, thoughtful set of offerings. Here’s a look at the bloody mary that arrived with a pickled asparagus spear, an olive and a lemon. The pint glass was rimmed with chile powder and salt, and it had a spicy kick. Their full cocktail, wine and beer menu is available at brunch.\u003c/p>\n\u003cfigure id=\"attachment_67101\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\" alt=\"Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>FOOD\u003c/h2>\n\u003cp>While the brunch menu combines the familiar with the somewhat unexpected, Tribune never goes too far away. This is not about pushing yourself to unheard of flavor combinations. It’s not edgy. The food is honest without being simple, and interesting without showboating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Duck Confit Scramble with white cheddar, onions, and herbs is typical of Tribune’s style. I’m fairly certain I haven’t had duck confit with eggs, and it left me wondering why I waited so long. The small side of Italian parsley was lightly dressed with lemon and just enough salt to cut the bitterness of each bite. It also cut the richness of the confit without overpowering the dish. We also shared the Colcannon Hash with eggs sunny-side up, bacon and a Calabrian chile hollandaise. Again, a dish rooted in the familiar vein of well-executed comfort food with the chile hollandaise bringing an oozy kick.\u003c/p>\n\u003cfigure id=\"attachment_67102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\" alt=\"Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>SALAD\u003c/h2>\n\u003cp>Salad in the morning? At Brunch? I’m one of those people who just can’t get enough salad and I’ve never been a fan of the idea that certain foods are only for certain times of day. While people may gravitate to the more starchy and heavy parts of the menu, Tribune’s salads are not to be missed and are generous in their portions. The salads, like the rest of the menu, rotate seasonally. Today’s version had arugula, spinach, roasted cauliflower, potatoes, walnuts, pickled onions and clothbound cheddar. We had the option of adding grilled chicken ($3) or poached yellowtail ($4).\u003c/p>\n\u003cfigure id=\"attachment_67103\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\" alt=\"Salad at Brunch? Why Not! Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad at Brunch? Why Not! Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>MORNING BREAD\u003c/h2>\n\u003cp>On our quick tour through the kitchen we saw a considerable baking operation taking place. Tribune makes their breads and scones fresh each day. We shared a currant scone that was served with plum jam and whipped butter. I thought I’d miss the clotted cream that I’m used to with scones, but the whipped butter works.\u003c/p>\n\u003cfigure id=\"attachment_67104\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\" alt=\"Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We enjoyed getting to talk to Executive Chef Huw Thornton and the staff of Tribune Tavern. Brunch service is new for the restaurant, and it will be interesting to see how the place fills in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tribune Tavern\u003c/strong>\u003cbr>\n401 13th Street\u003cbr>\n\u003ca href=\"http://tribunetavern.com/\">TribuneTavern.com\u003c/a>\u003cbr>\nBrunch: Sat. & Sun. 10:30 AM to 3:00 PM\u003cbr>\nLunch: Mon.-Fri. 11:30 AM to 3:00 PM\u003cbr>\nDinner: Mon.-Thu. and Sun. 5:00 PM to 10:00 PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Sips of Summer: Think Pink Cocktails",
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"content": "\u003cfigure id=\"attachment_66062\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Summer-Cocktails-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Summer-Cocktails-1000.jpg\" alt=\"Summer Cocktails: Cucumber Rose Cooler, White Peach Bellini, Pink Sangria, Pirate Jenny, Sandia\" width=\"1000\" height=\"750\" class=\"size-full wp-image-66062\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Cocktails. Back row, from left: Cucumber Rose Cooler, White Peach Bellini, Pink Sangria. Front row: Pirate Jenny, Sandia\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='food_1328686,bayareabites_131300' label='Sip on These This Summer']\u003c/p>\n\u003cp>Sweltering, melting: that was the rest of the country last week, while on the top of Bernal Hill we were waving hello to \u003ca href=\"https://twitter.com/KarlTheFog\">Karl the Fog\u003c/a>. Not that we get fogbound here, high up on the sunny side of the hill, but we like to watch our buddy Karl blanketing the rest of the city as the crochet hook of Sutro Tower pokes up through that wooly afghan of low-hanging cloud unrolling eastward from Ocean Beach. \u003c/p>\n\u003cp>And now that we all know that \u003ca href=\"https://twitter.com/RuthBourdain\">Ruth Bourdain\u003c/a> is some guy from New Jersey and retired-soldier-turned-detective-novelist Richard Gilbraith \u003ca href=\"http://www.nytimes.com/2013/07/15/books/a-detective-storys-famous-author-is-unmasked.html\">is really J.K. Rowling\u003c/a>, is it only a matter of time (and Twitter tip-offs) before Karl's mastermind is outed? I hope not, actually; I like greeting Karl every time I cross the Golden Gate Bridge, and I don't think I can handle another \u003ca href=\"http://en.wikipedia.org/wiki/JT_LeRoy\">JT LeRoy\u003c/a>, even just a meteorological one.\u003c/p>\n\u003cp>At least, not without a drink. And not just any drink, but a pink drink, a perfect-for-summer drink, a cool-down, sun-down cocktail for warm summer weather wherever you can find it: on the shores of Tahoe or Clear Lake, along the Russian River, or under a tulip tree in your own Oakland backyard. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pink-wine/\">Pink wines\u003c/a>, of course, are my first go-to drink of summer, no matter how \u003ca href=\"http://www.nytimes.com/2013/07/24/dining/reviews/rose-in-demand-but-not-demanding.html\">these snooty industry types\u003c/a> may roll their eyes. Here in the city, of course, we can keep drinking rosé right through October, since according to the thermometer, we can count the weeks before Halloween as a little extra summer, gracefully bestowed upon us for shivering through \u003ca href=\"http://saveme1.wordpress.com/2011/08/24/the-month-of-fog-ust/\">Fogust's\u003c/a> chill. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Readers who've been following me here for the past few years know my fondness for local pinks, including \u003ca href=\"http://www.robertsinskey.com/wines/vin-gris-of-pinot-noir\">Sinskey Vin Gris\u003c/a>, \u003ca href=\"http://www.untivineyards.com/wine/current-releases/2012-rose/\">Unti Rosé\u003c/a>, and \u003ca href=\"http://shop.bonnydoonvineyard.com/2012-vin-gris-de-cigare-p648.aspx\">Bonny Doon Vin Gris de Cigare\u003c/a>. But these days I've got a new shady-table favorite, \u003ca href=\"http://scherrerwinery.com/pages/current_wines.cgi?swid=223\">Scherrer Winery Dry Rosé 2012\u003c/a>. Now in its second release, it's a perfect white linen suit of a wine, the first bottle to empty at every get-together I've thrown this summer from a Fourth of July barbecue to an al fresco birthday party. \u003c/p>\n\u003cp>Having spent a good chunk of this year writing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a> (which will be published this fall), I also can't resist the lure of a good mixologist. There are rosy drinks worth a sip on the new \"aperitif hour\" menu at \u003ca href=\"http://www.rangesf.com/aperitif.html\">Range\u003c/a>, including the \u003cstrong>Spanish Bramble\u003c/strong> made with a housemade blackberry shrub (a tart, vinegar-based fruit drink) as well as the \u003cstrong>Paris to Milan\u003c/strong>, featuring Cocchi Americano Rosa, the pink version of this cult-favorite vermouth. \u003c/p>\n\u003cp>You can ferment your own \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">Watermelon Mint Soda\u003c/a>, or whip up a slushy \u003cstrong>Sandia\u003c/strong> from frozen watermelon and lime sugar, with or without a healthy slug of tequila. \u003cstrong>Pink Sangria\u003c/strong> is braced with Lillet Rose, another pink vermouth, and a \u003cstrong>Cucumber Cooler\u003c/strong> misted with rosewater, tastes like the essence of a summer garden afternoon. With white peaches filling the farmers' market, now's the perfect time to make a real Venetian Bellini--\u003ca href=\"http://gondolaservizio.com/\">Lake Merritt has gondolas\u003c/a>, doesn't it? \u003c/p>\n\u003cp>And finally, this being San Francisco, there's the \u003cstrong>Pirate Jenny\u003c/strong>, perfect for snuggling up under a summer blanket, binging on \u003ca href=\"http://www.wbur.org/npr/202367740/laughs-and-drama-behind-bars-with-orange-is-the-new-black\">\u003cem>Orange is the New Black\u003c/em>\u003c/a> and listening to the foghorns moan. \u003c/p>\n\u003ch2>Sip #1: Pink Sangria\u003c/h2>\n\u003cp>There's red sangria, white sangria--why not pink sangria? If you're making this ahead of time, wait to put the fruit in until just before serving, so that it won't get squishy and soggy. Use a proper but not pricey rosé, preferably one of Spanish provenance. Lillet Rose is a French aperitif, similar to vermouth; recently added to the Lillet product line, it's the delicate, rosy-hued little sister of the more commonly seen Lillet Blanc.\u003c/p>\n\u003cp>\u003cem>Makes 6-8 drinks\u003c/em> \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle (750 ml) dry rosé, chilled\u003c/li>\n\u003cli>1/2 cup Lillet Rose\u003c/li>\n\u003cli>1 cup freshly squeezed orange juice\u003c/li>\n\u003cli>2 tablespoons lime juice, divided\u003c/li>\n\u003cli>1 orange, cut into thin rounds\u003c/li>\n\u003cli>2 white peaches, pitted and thinly sliced\u003c/li>\n\u003cli>1 pint raspberries, loganberries, or blackberries\u003c/li>\n\u003cli>Soda water, if desired\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pitcher, combine wine, Lillet, and orange juice. Add half the lime juice and taste for balance, adding remainder if needed. Chill until needed. \u003c/p>\n\u003cp>Just before serving, add a handful of ice cubes. Stir in the orange slices, peaches, and berries. Top with a generous splash of soda water, if desired.\u003c/p>\n\u003ch2>Sip #2: Sandia\u003c/h2>\n\u003cp>This is deliciously refreshing twist on the sandia agua fresca served in big waxed-paper cups at every taqueria this time of year. It's deliciously refreshing, with or without the tequila. (If you're not a tequila drinker, use chilled vodka instead, or leave it out entirely for a nonalcoholic version.) The trick to getting the texture right--slushy but not too solid--is to freeze the watermelon until it's just beginning to solidify. Don't let it get rock-hard, otherwise your drinks will be too thick.\u003c/p>\n\u003cp>\u003cem>Makes 4-6 drinks\u003c/em> \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 cups watermelon chunks, seeds removed, partially frozen\u003c/li>\n\u003cli>1/3 to 1/2 cup tequila, as desired\u003c/li>\n\u003cli>3 tablespoons lime juice\u003c/li>\n\u003cli>1/3 cup lime sugar (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a blender, puree the watermelon chunks, tequila, lime juice and lime sugar. Serve over ice. \u003c/p>\n\u003ch3>Lime Sugar\u003c/h3>\n\u003cp>This makes more than you need for the recipe above, but face it: you're going to be making several rounds, so you might as well have extra on hand. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>3 limes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nUsing a microplane, finely zest the 3 limes, i.e., grate off only the colored part of the rind, leaving as much as possible of the white pith behind. \u003c/p>\n\u003cp> Mix the lime zest into the sugar, stirring vigorously until the sugar is completely impregnated with the lime. Store in a jar with a tightly fitting lid until needed. \u003c/p>\n\u003ch2>Sip #3: Cucumber Rose Cooler\u003c/h2>\n\u003cp>On a singularly balmy evening last month, I walked into \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> on Market Street craving a long, lime-tinged drink cool as a cucumber with a bit of fizz. Hearing my request, the bartender shook up this cucumber cooler, adding a touch of summer perfume by spritzing the glass with a mist of rosewater before pouring in the drink. Lovely. Hendrick's gin, with its subtle overtones of rose and cucumber, makes a perfect match. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2-inch piece of cucumber, roughly chopped\u003c/li>\n\u003cli>2 oz Hendrick's gin\u003c/li>\n\u003cli>juice of 1 lime\u003c/li>\n\u003cli>1 tsp simple syrup, optional\u003c/li>\n\u003cli>Rosewater, in a spray mister if possible\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Lime slice and cucumber wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a shaker, muddle the cucumber chunks with lime juice and simple syrup, if desired. Add gin and a handful of ice cubes. Shake vigorously. \u003c/p>\n\u003cp>Mist or rinse a chilled Collins glass with rosewater. Half fill with ice cubes. Strain into glass. Top with soda. Garnish with lime slice and cucumber wheel. \u003c/p>\n\u003ch2>Sip #4: White Peach Bellini\u003c/h2>\n\u003cp>Peach season opens the window for making authentically Venice-worthy Bellinis. Yes, they were a mid-20th century invention at Harry's Bar on the Lido, but did you know the name came in honor of 15th century Venetian painter Giovanni Bellini? Made with white peaches and Prosecco, the delicately creamy-pink drink was meant to evoke the luscious flesh tones in Bellini's paintings. A little culture to go with your \u003cem>aperitivi!\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle Prosecco, chilled\u003c/li>\n\u003cli>3 ripe white peaches, peeled\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPuree the peaches. If desired, push puree through a fine mesh strainer for extra smoothness.\u003c/p>\n\u003cp>Add a splash of Prosecco to each glass. Spoon in a generous spoonful of peach puree. Fill glass with Prosecco, pouring slowly since wine will fizz up when it hits the puree. \u003c/p>\n\u003ch2>Sip #5: Pirate Jenny\u003c/h2>\n\u003cp>And finally, what's an appropriately warming San Francisco summer drink when the fog horns are moaning and the winds are whipping along Clement Street? This rum-based cocktail gets its complexity and island spice from two Caribbean-inspired liqueurs: Velvet falernum, a classic rum-based liqueur from Barbados that's scented with lime, cloves, ginger, almond, and vanilla (which I can describe only as smelling, gorgeously, like God's own aftershave) and artisan distillers Jack from Brooklyn's \u003ca href=\"http://jackfrombrooklyn.com/recipe-products/sorel/\">Sorel Liqueur\u003c/a>, which gets its tang and ravishing magenta color from hibiscus flowers, known in Jamaica as sorrel. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 oz aged golden or dark rum\u003c/li>\n\u003cli>1 oz Sorel Liqueur\u003c/li>\n\u003cli>1 oz velvet falernum\u003c/li>\n\u003cli>1/2 oz freshly squeezed lime juice\u003c/li>\n\u003cli>1 dash bitters\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFill an old-fashioned (rocks) glass with several large ice cubes. Add ingredients and stir well.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66062\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Summer-Cocktails-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Summer-Cocktails-1000.jpg\" alt=\"Summer Cocktails: Cucumber Rose Cooler, White Peach Bellini, Pink Sangria, Pirate Jenny, Sandia\" width=\"1000\" height=\"750\" class=\"size-full wp-image-66062\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Cocktails. Back row, from left: Cucumber Rose Cooler, White Peach Bellini, Pink Sangria. Front row: Pirate Jenny, Sandia\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sweltering, melting: that was the rest of the country last week, while on the top of Bernal Hill we were waving hello to \u003ca href=\"https://twitter.com/KarlTheFog\">Karl the Fog\u003c/a>. Not that we get fogbound here, high up on the sunny side of the hill, but we like to watch our buddy Karl blanketing the rest of the city as the crochet hook of Sutro Tower pokes up through that wooly afghan of low-hanging cloud unrolling eastward from Ocean Beach. \u003c/p>\n\u003cp>And now that we all know that \u003ca href=\"https://twitter.com/RuthBourdain\">Ruth Bourdain\u003c/a> is some guy from New Jersey and retired-soldier-turned-detective-novelist Richard Gilbraith \u003ca href=\"http://www.nytimes.com/2013/07/15/books/a-detective-storys-famous-author-is-unmasked.html\">is really J.K. Rowling\u003c/a>, is it only a matter of time (and Twitter tip-offs) before Karl's mastermind is outed? I hope not, actually; I like greeting Karl every time I cross the Golden Gate Bridge, and I don't think I can handle another \u003ca href=\"http://en.wikipedia.org/wiki/JT_LeRoy\">JT LeRoy\u003c/a>, even just a meteorological one.\u003c/p>\n\u003cp>At least, not without a drink. And not just any drink, but a pink drink, a perfect-for-summer drink, a cool-down, sun-down cocktail for warm summer weather wherever you can find it: on the shores of Tahoe or Clear Lake, along the Russian River, or under a tulip tree in your own Oakland backyard. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pink-wine/\">Pink wines\u003c/a>, of course, are my first go-to drink of summer, no matter how \u003ca href=\"http://www.nytimes.com/2013/07/24/dining/reviews/rose-in-demand-but-not-demanding.html\">these snooty industry types\u003c/a> may roll their eyes. Here in the city, of course, we can keep drinking rosé right through October, since according to the thermometer, we can count the weeks before Halloween as a little extra summer, gracefully bestowed upon us for shivering through \u003ca href=\"http://saveme1.wordpress.com/2011/08/24/the-month-of-fog-ust/\">Fogust's\u003c/a> chill. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Readers who've been following me here for the past few years know my fondness for local pinks, including \u003ca href=\"http://www.robertsinskey.com/wines/vin-gris-of-pinot-noir\">Sinskey Vin Gris\u003c/a>, \u003ca href=\"http://www.untivineyards.com/wine/current-releases/2012-rose/\">Unti Rosé\u003c/a>, and \u003ca href=\"http://shop.bonnydoonvineyard.com/2012-vin-gris-de-cigare-p648.aspx\">Bonny Doon Vin Gris de Cigare\u003c/a>. But these days I've got a new shady-table favorite, \u003ca href=\"http://scherrerwinery.com/pages/current_wines.cgi?swid=223\">Scherrer Winery Dry Rosé 2012\u003c/a>. Now in its second release, it's a perfect white linen suit of a wine, the first bottle to empty at every get-together I've thrown this summer from a Fourth of July barbecue to an al fresco birthday party. \u003c/p>\n\u003cp>Having spent a good chunk of this year writing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a> (which will be published this fall), I also can't resist the lure of a good mixologist. There are rosy drinks worth a sip on the new \"aperitif hour\" menu at \u003ca href=\"http://www.rangesf.com/aperitif.html\">Range\u003c/a>, including the \u003cstrong>Spanish Bramble\u003c/strong> made with a housemade blackberry shrub (a tart, vinegar-based fruit drink) as well as the \u003cstrong>Paris to Milan\u003c/strong>, featuring Cocchi Americano Rosa, the pink version of this cult-favorite vermouth. \u003c/p>\n\u003cp>You can ferment your own \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">Watermelon Mint Soda\u003c/a>, or whip up a slushy \u003cstrong>Sandia\u003c/strong> from frozen watermelon and lime sugar, with or without a healthy slug of tequila. \u003cstrong>Pink Sangria\u003c/strong> is braced with Lillet Rose, another pink vermouth, and a \u003cstrong>Cucumber Cooler\u003c/strong> misted with rosewater, tastes like the essence of a summer garden afternoon. With white peaches filling the farmers' market, now's the perfect time to make a real Venetian Bellini--\u003ca href=\"http://gondolaservizio.com/\">Lake Merritt has gondolas\u003c/a>, doesn't it? \u003c/p>\n\u003cp>And finally, this being San Francisco, there's the \u003cstrong>Pirate Jenny\u003c/strong>, perfect for snuggling up under a summer blanket, binging on \u003ca href=\"http://www.wbur.org/npr/202367740/laughs-and-drama-behind-bars-with-orange-is-the-new-black\">\u003cem>Orange is the New Black\u003c/em>\u003c/a> and listening to the foghorns moan. \u003c/p>\n\u003ch2>Sip #1: Pink Sangria\u003c/h2>\n\u003cp>There's red sangria, white sangria--why not pink sangria? If you're making this ahead of time, wait to put the fruit in until just before serving, so that it won't get squishy and soggy. Use a proper but not pricey rosé, preferably one of Spanish provenance. Lillet Rose is a French aperitif, similar to vermouth; recently added to the Lillet product line, it's the delicate, rosy-hued little sister of the more commonly seen Lillet Blanc.\u003c/p>\n\u003cp>\u003cem>Makes 6-8 drinks\u003c/em> \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle (750 ml) dry rosé, chilled\u003c/li>\n\u003cli>1/2 cup Lillet Rose\u003c/li>\n\u003cli>1 cup freshly squeezed orange juice\u003c/li>\n\u003cli>2 tablespoons lime juice, divided\u003c/li>\n\u003cli>1 orange, cut into thin rounds\u003c/li>\n\u003cli>2 white peaches, pitted and thinly sliced\u003c/li>\n\u003cli>1 pint raspberries, loganberries, or blackberries\u003c/li>\n\u003cli>Soda water, if desired\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pitcher, combine wine, Lillet, and orange juice. Add half the lime juice and taste for balance, adding remainder if needed. Chill until needed. \u003c/p>\n\u003cp>Just before serving, add a handful of ice cubes. Stir in the orange slices, peaches, and berries. Top with a generous splash of soda water, if desired.\u003c/p>\n\u003ch2>Sip #2: Sandia\u003c/h2>\n\u003cp>This is deliciously refreshing twist on the sandia agua fresca served in big waxed-paper cups at every taqueria this time of year. It's deliciously refreshing, with or without the tequila. (If you're not a tequila drinker, use chilled vodka instead, or leave it out entirely for a nonalcoholic version.) The trick to getting the texture right--slushy but not too solid--is to freeze the watermelon until it's just beginning to solidify. Don't let it get rock-hard, otherwise your drinks will be too thick.\u003c/p>\n\u003cp>\u003cem>Makes 4-6 drinks\u003c/em> \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 cups watermelon chunks, seeds removed, partially frozen\u003c/li>\n\u003cli>1/3 to 1/2 cup tequila, as desired\u003c/li>\n\u003cli>3 tablespoons lime juice\u003c/li>\n\u003cli>1/3 cup lime sugar (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a blender, puree the watermelon chunks, tequila, lime juice and lime sugar. Serve over ice. \u003c/p>\n\u003ch3>Lime Sugar\u003c/h3>\n\u003cp>This makes more than you need for the recipe above, but face it: you're going to be making several rounds, so you might as well have extra on hand. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>3 limes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nUsing a microplane, finely zest the 3 limes, i.e., grate off only the colored part of the rind, leaving as much as possible of the white pith behind. \u003c/p>\n\u003cp> Mix the lime zest into the sugar, stirring vigorously until the sugar is completely impregnated with the lime. Store in a jar with a tightly fitting lid until needed. \u003c/p>\n\u003ch2>Sip #3: Cucumber Rose Cooler\u003c/h2>\n\u003cp>On a singularly balmy evening last month, I walked into \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> on Market Street craving a long, lime-tinged drink cool as a cucumber with a bit of fizz. Hearing my request, the bartender shook up this cucumber cooler, adding a touch of summer perfume by spritzing the glass with a mist of rosewater before pouring in the drink. Lovely. Hendrick's gin, with its subtle overtones of rose and cucumber, makes a perfect match. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2-inch piece of cucumber, roughly chopped\u003c/li>\n\u003cli>2 oz Hendrick's gin\u003c/li>\n\u003cli>juice of 1 lime\u003c/li>\n\u003cli>1 tsp simple syrup, optional\u003c/li>\n\u003cli>Rosewater, in a spray mister if possible\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Lime slice and cucumber wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a shaker, muddle the cucumber chunks with lime juice and simple syrup, if desired. Add gin and a handful of ice cubes. Shake vigorously. \u003c/p>\n\u003cp>Mist or rinse a chilled Collins glass with rosewater. Half fill with ice cubes. Strain into glass. Top with soda. Garnish with lime slice and cucumber wheel. \u003c/p>\n\u003ch2>Sip #4: White Peach Bellini\u003c/h2>\n\u003cp>Peach season opens the window for making authentically Venice-worthy Bellinis. Yes, they were a mid-20th century invention at Harry's Bar on the Lido, but did you know the name came in honor of 15th century Venetian painter Giovanni Bellini? Made with white peaches and Prosecco, the delicately creamy-pink drink was meant to evoke the luscious flesh tones in Bellini's paintings. A little culture to go with your \u003cem>aperitivi!\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle Prosecco, chilled\u003c/li>\n\u003cli>3 ripe white peaches, peeled\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPuree the peaches. If desired, push puree through a fine mesh strainer for extra smoothness.\u003c/p>\n\u003cp>Add a splash of Prosecco to each glass. Spoon in a generous spoonful of peach puree. Fill glass with Prosecco, pouring slowly since wine will fizz up when it hits the puree. \u003c/p>\n\u003ch2>Sip #5: Pirate Jenny\u003c/h2>\n\u003cp>And finally, what's an appropriately warming San Francisco summer drink when the fog horns are moaning and the winds are whipping along Clement Street? This rum-based cocktail gets its complexity and island spice from two Caribbean-inspired liqueurs: Velvet falernum, a classic rum-based liqueur from Barbados that's scented with lime, cloves, ginger, almond, and vanilla (which I can describe only as smelling, gorgeously, like God's own aftershave) and artisan distillers Jack from Brooklyn's \u003ca href=\"http://jackfrombrooklyn.com/recipe-products/sorel/\">Sorel Liqueur\u003c/a>, which gets its tang and ravishing magenta color from hibiscus flowers, known in Jamaica as sorrel. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 oz aged golden or dark rum\u003c/li>\n\u003cli>1 oz Sorel Liqueur\u003c/li>\n\u003cli>1 oz velvet falernum\u003c/li>\n\u003cli>1/2 oz freshly squeezed lime juice\u003c/li>\n\u003cli>1 dash bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New York Toasts Long-Awaited Revival Of Its Distilleries",
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"content": "\u003cfigure id=\"attachment_66000\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\" alt=\"Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130722_me_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">The Salt at NPR Food\u003c/a> (7/22/13)\u003c/p>\n\u003cp>A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.\u003c/p>\n\u003cp>Now, distillers in New York state are toasting a revival 80 years in the making.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a> is one of the first boutique distilleries to open in New York since Prohibition. It's been 12 years since co-founder Ralph Erenzo bought the property in Gardiner, N.Y., a rustic corner of the Hudson Valley about 75 miles north of Manhattan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In his first career, Erenzo owned a climbing gym in New York City. He was looking for an agricultural product he could make in the Hudson Valley. Then Erenzo found out about a recent change in New York law that cut the licensing fee to open a small distillery dramatically — from $65,000 to just $1,000.\u003c/p>\n\u003cp>\"We knew less than nothing about this business,\" says Erenzo. But today his distillery turns out thousands of bottles a day, many under the brand name Hudson Whiskey.\u003c/p>\n\u003cp>The first spirit he created is a clear, colorless corn whiskey. \"It's clear like this because it doesn't go into an oak barrel,\" he says. \"This is right off the still. Legal moonshine, you might say.\"\u003c/p>\n\u003cp>That corn whiskey may be clear, but it's definitely not weak. The flavor is sweet, grainy and boozy. Hudson also sells something darker, the color of maple syrup. The flavor is more complex, with hints of caramel and vanilla. \"[It] is the first bourbon whiskey ever made in New York,\" says Erenzo. \"And it was the first aged whiskey legally made in New York since Prohibition.\"\u003c/p>\n\u003cfigure id=\"attachment_66001\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\" alt=\"Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now there are dozens of distilleries operating in New York State, from the Adirondacks to Brooklyn.\u003c/p>\n\u003cp>At the Shanty Bar, attached to the five-year-old \u003ca href=\"nydistilling.com\">New York Distilling Company\u003c/a> in Williamsburg, Brooklyn, co-founder Allen Katz pours a cocktail with the company's Perry's Tot Gin. It's made with juniper and nine other botanicals and spices, including coriander, citrus, star anise and even green cardamom pods.\u003c/p>\n\u003cp>Katz says the landscape of emerging distilleries in New York harkens back to the heyday of the state's liquor industry. \"If you go back to the 1800s, people were making all different types of spirits,\" says Katz: gin, whiskey, rum and apple jack.\u003c/p>\n\u003cp>There was also a widespread appreciation for those spirits in New York's thriving bar culture; then, the 18th Amendment put a stop to legal alcohol production. The distilling industry in New York then either disappeared, or went underground.\u003c/p>\n\u003cp>\"It not only killed the bar culture, but it killed our taste buds,\" says Katz. \"The idea of having quality spirits behind a bar in a consistent nature really became forgotten.\"\u003c/p>\n\u003cp>Prohibition ended in 1933. But it was already too late for small distillers in New York who'd gone out business. Today if you look behind most bars in this country, you're likely to see the same few mega-brands of whiskey, gin and vodka. But that's starting to change as the growing interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">local food, beer and wine\u003c/a> moves into the hard stuff.\u003c/p>\n\u003cp>The rebirth of New York's distilling industry is drawing in entrepreneurs from other lines of work. \"I used to have a desk job that I hated,\" says Brad Estabrooke. When Estabrooke lost that desk job as a bond trader in 2009, he opened \u003ca href=\"brkdistilling.com\">Breuckelen Distilling\u003c/a> in an old warehouse near the Brooklyn waterfront.\u003c/p>\n\u003cp>Estabrooke's operation is basically a higher-tech version of the same thing distillers have been doing for centuries. He starts with local grains and lets them ferment in big tanks. Then he boils the results in a copper still to release the highly alcoholic vapor.\u003c/p>\n\u003cp>\"The idea that we are bringing in ingredients and actually making something — that is the part that makes me feel like we're connecting to this ancient, old activity,\" says Estabrooke. When I ask if he's making as much money as he was in his original career, Estabrooke laughs. \"No, not even close,\" he says. Though Estabrooke adds that the company should turn a profit soon.\u003c/p>\n\u003cp>At Tuthilltown Spirits back in the Hudson Valley, Erenzo has already scaled up to employ 26 people. He says craft distilleries are starting to have a real economic impact in New York, and beyond.\u003c/p>\n\u003cp>\"People are getting hired. Old buildings are being reused,\" says Erenzo. \"A craft is being reestablished in this country that hasn't existed for 70 or 80 years cause of Prohibition. People are building cooperages and malt houses. This is a rebirth of a whole industry.\"\u003c/p>\n\u003cp>But this new spirits industry is not exactly like the old one. Many of the new distillers are less tied to tradition, and \"willing to try just about anything,\" Erenzo says. And that's making it a very interesting time to pour a drink. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">The Salt at NPR Food\u003c/a> (7/22/13)\u003c/p>\n\u003cp>A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.\u003c/p>\n\u003cp>Now, distillers in New York state are toasting a revival 80 years in the making.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a> is one of the first boutique distilleries to open in New York since Prohibition. It's been 12 years since co-founder Ralph Erenzo bought the property in Gardiner, N.Y., a rustic corner of the Hudson Valley about 75 miles north of Manhattan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In his first career, Erenzo owned a climbing gym in New York City. He was looking for an agricultural product he could make in the Hudson Valley. Then Erenzo found out about a recent change in New York law that cut the licensing fee to open a small distillery dramatically — from $65,000 to just $1,000.\u003c/p>\n\u003cp>\"We knew less than nothing about this business,\" says Erenzo. But today his distillery turns out thousands of bottles a day, many under the brand name Hudson Whiskey.\u003c/p>\n\u003cp>The first spirit he created is a clear, colorless corn whiskey. \"It's clear like this because it doesn't go into an oak barrel,\" he says. \"This is right off the still. Legal moonshine, you might say.\"\u003c/p>\n\u003cp>That corn whiskey may be clear, but it's definitely not weak. The flavor is sweet, grainy and boozy. Hudson also sells something darker, the color of maple syrup. The flavor is more complex, with hints of caramel and vanilla. \"[It] is the first bourbon whiskey ever made in New York,\" says Erenzo. \"And it was the first aged whiskey legally made in New York since Prohibition.\"\u003c/p>\n\u003cfigure id=\"attachment_66001\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\" alt=\"Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now there are dozens of distilleries operating in New York State, from the Adirondacks to Brooklyn.\u003c/p>\n\u003cp>At the Shanty Bar, attached to the five-year-old \u003ca href=\"nydistilling.com\">New York Distilling Company\u003c/a> in Williamsburg, Brooklyn, co-founder Allen Katz pours a cocktail with the company's Perry's Tot Gin. It's made with juniper and nine other botanicals and spices, including coriander, citrus, star anise and even green cardamom pods.\u003c/p>\n\u003cp>Katz says the landscape of emerging distilleries in New York harkens back to the heyday of the state's liquor industry. \"If you go back to the 1800s, people were making all different types of spirits,\" says Katz: gin, whiskey, rum and apple jack.\u003c/p>\n\u003cp>There was also a widespread appreciation for those spirits in New York's thriving bar culture; then, the 18th Amendment put a stop to legal alcohol production. The distilling industry in New York then either disappeared, or went underground.\u003c/p>\n\u003cp>\"It not only killed the bar culture, but it killed our taste buds,\" says Katz. \"The idea of having quality spirits behind a bar in a consistent nature really became forgotten.\"\u003c/p>\n\u003cp>Prohibition ended in 1933. But it was already too late for small distillers in New York who'd gone out business. Today if you look behind most bars in this country, you're likely to see the same few mega-brands of whiskey, gin and vodka. But that's starting to change as the growing interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">local food, beer and wine\u003c/a> moves into the hard stuff.\u003c/p>\n\u003cp>The rebirth of New York's distilling industry is drawing in entrepreneurs from other lines of work. \"I used to have a desk job that I hated,\" says Brad Estabrooke. When Estabrooke lost that desk job as a bond trader in 2009, he opened \u003ca href=\"brkdistilling.com\">Breuckelen Distilling\u003c/a> in an old warehouse near the Brooklyn waterfront.\u003c/p>\n\u003cp>Estabrooke's operation is basically a higher-tech version of the same thing distillers have been doing for centuries. He starts with local grains and lets them ferment in big tanks. Then he boils the results in a copper still to release the highly alcoholic vapor.\u003c/p>\n\u003cp>\"The idea that we are bringing in ingredients and actually making something — that is the part that makes me feel like we're connecting to this ancient, old activity,\" says Estabrooke. When I ask if he's making as much money as he was in his original career, Estabrooke laughs. \"No, not even close,\" he says. Though Estabrooke adds that the company should turn a profit soon.\u003c/p>\n\u003cp>At Tuthilltown Spirits back in the Hudson Valley, Erenzo has already scaled up to employ 26 people. He says craft distilleries are starting to have a real economic impact in New York, and beyond.\u003c/p>\n\u003cp>\"People are getting hired. Old buildings are being reused,\" says Erenzo. \"A craft is being reestablished in this country that hasn't existed for 70 or 80 years cause of Prohibition. People are building cooperages and malt houses. This is a rebirth of a whole industry.\"\u003c/p>\n\u003cp>But this new spirits industry is not exactly like the old one. Many of the new distillers are less tied to tradition, and \"willing to try just about anything,\" Erenzo says. And that's making it a very interesting time to pour a drink. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Sake: America's Craft Brewers Look East For Inspiration ",
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"content": "\u003cfigure id=\"attachment_65466\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sake-1024x768.jpg\" alt='Yoed Anis, president of the Texas Sake Company, says \"the only constraint holding us back\" from faster growth is the absence of a sufficient and consistent rice supply. Photo: Courtesy Texas Sake Company' width=\"1024\" height=\"768\" class=\"size-large wp-image-65466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yoed Anis, president of the Texas Sake Company, says \"the only constraint holding us back\" from faster growth is the absence of a sufficient and consistent rice supply. Photo: Courtesy Texas Sake Company\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202638368/local-sake-americas-craft-brewers-look-east-for-inspiration\">The Salt at NPR Food\u003c/a> (7/16/13)\u003c/p>\n\u003cp>Most of us are familiar with that hot, musky-smelling, cloudy drink served in teacups at sushi bars and sometimes called, erroneously, \"rice wine.\" In other words, most of us have had bad sake.\u003c/p>\n\u003cp>But finally, Americans are learning to love the good stuff.\u003c/p>\n\u003cp>Imports of high-end sake from Japan are escalating, and countless sake-focused bars and restaurants in cities across the country are carrying hundreds of bottles each. Savvy gourmands are pairing sake with cheese and chocolate. Mixologists are making sake cocktails. Portland, Ore., has hosted a \u003ca href=\"http://pdxfoodpress.com/sake-fest-pdx-returns-to-portland-june-27-2013/\">sake festival\u003c/a> three summers in a row.\u003c/p>\n\u003cp>Perhaps best of all, Americans are now making their own sake. SakeOne, in Portland, Ore., has been doing so since the 1990s and now sells almost a million bottles per year. Much more recently, microbreweries have begun appearing in garages, warehouses and restaurant kitchens across America, turning white pearls of rice into Japan's most famous table beverage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Several such operations are already in business, while a half-dozen others are gearing up to go. In Asheville, N.C., two microbreweries may be just weeks away from launching: \u003ca href=\"http://www.bluekudzusake.com/\" target=\"_blank\">Blue Kudzu\u003c/a> and Ben's American Sake.\u003c/p>\n\u003cp>The latter will be based out of an izakaya-ramen restaurant called \u003ca href=\"https://www.facebook.com/pages/Bens-Tune-Up/640785415947665\">Ben's Tune-Up\u003c/a>. Co-owner and brewer Jonathan Robinson says that, in a local market saturated with craft beers, sake helps his place stand out.\u003c/p>\n\u003cp>\"I wouldn't want to be opening a brewery now,\" Robinson tells The Salt. \"Everyone is making beer now, and here a lot of people have been brewing for twenty years. But with sake, we're breaking new ground.\"\u003c/p>\n\u003cp>Ben's American Sake will be brewed onsite and served on tap. The bar list will include a sake infused with honey and kumquats as well as a carbonated, bubbly sake. Robinson also has plans to borrow a trick from the specialty beer world to make a decidedly nontraditional brew: bourbon barrel-aged sake.\u003c/p>\n\u003cfigure id=\"attachment_65467\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sake-bottle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sake-bottle-1024x768.jpg\" alt=\"The Texas Sake Company uses a Texas variety of rice for its Whooping Crane brew. Photo: Courtesy Texas Sake Company \" width=\"1024\" height=\"768\" class=\"size-large wp-image-65467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Texas Sake Company uses a Texas variety of rice for its Whooping Crane brew. Photo: Courtesy Texas Sake Company\u003c/figcaption>\u003c/figure>\n\u003cp>Truer to Japanese styles is \u003ca href=\"http://www.moto-i.com/\" target=\"_blank\">Moto-I\u003c/a> in Minneapolis, widely considered the original American sake microbrewery. Owner Blake Richardson toured Japan's many sake breweries before starting his own restaurant-brewery in 2008. Richardson brews and serves unpasteurized sake. He also follows Japanese tradition and brews only in the winter.\u003c/p>\n\u003cp>\"That's when we have cold air and water, which are ideal conditions for brewing sake,\" he says.\u003c/p>\n\u003cp>Sake is, of course, made from rice — often of unique heirloom varieties that originated centuries ago in Japan. Milling is the first step: The white rice kernels are polished to remove the outer layers, which contain oils and proteins that can create foul flavors and aromas during fermentation.\u003c/p>\n\u003cp>The rice is then soaked and steamed before being infected with a species of mold called \u003cem>Aspergillus oryzae\u003c/em>, which rapidly converts the starches into sugars. Yeast ferments these sugars into alcohol and along the way can create dazzling, almost perfume-like aromas. Sake is rarely aged and is sometimes served just weeks after brewing.\u003c/p>\n\u003cp>In Japan, where the oldest existing breweries were founded in pre-Columbian times, centuries of honing the sake craft have culminated in numerous indigenous varieties of brewing rice, many sake yeasts, and highly specialized brewing knowledge and equipment.\u003c/p>\n\u003cp>In contrast, sake brewers in America must search hard for their ingredients and gear.\u003c/p>\n\u003cp>\"It's been difficult — the equipment just isn't here yet,\" says Dan Ford of \u003ca href=\"https://www.facebook.com/BlueCurrentBrewery\">Blue Current Brewery\u003c/a> in Kittery Point, Maine. \"Where would you find a 250-kilogram rice steamer in America?\"\u003c/p>\n\u003cp>Ford and his business partner, John Sygowski, imported their steamer from Japan and are now working out of a garage. The two plan to locate to a larger facility this summer and put their inaugural bottles on shelves in the fall.\u003c/p>\n\u003cp>Yoed Anis, president and toji (that's \"master brewer\" in Japanese) at the 100-percent organic \u003ca href=\"http://txsake.com/\" target=\"_blank\">Texas Sake Company\u003c/a>, says \"the only constraint holding us back\" from faster growth is the absence of a sufficient and consistent rice supply.\u003c/p>\n\u003cp>But not everyone is convinced that American brewers can make great sake. At \u003ca href=\"http://www.sakayanyc.com/\">Sakaya\u003c/a>, a Manhattan sake retail shop, owner Rick Smith carries only imported brands. He believes that nobody but the Japanese can produce truly great sake — at least, not yet.\u003c/p>\n\u003cp>\"In the American arena, they're hundreds of years behind Japan,\" says Smith, whose shop is one of only four retail outlets in America dedicated almost entirely to sake. \"In the United States, there's just no access to the quality of rice they have in Japan, or the know-how, or the equipment for processing it. I appreciate what [American craft sake brewers] are doing, but it's not yet equal to Japanese sake.\"\u003c/p>\n\u003cp>Richardson at Moto-I disagrees.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Who ever thought in the 1970s that we could make a good chardonnay?\" he says. \"Who ever thought we could make a German-style pilsner? But America makes great wine and great beer, and with sake, we're seeing the same American story again.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many Americans have encountered sake as that hot, cloudy beverage served in sushi bars. But now, the good stuff is coming. High-end imports from Japan are up, and many bars now focus on sake. Best of all, perhaps, are the microbreweries popping up across the country.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65466\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sake-1024x768.jpg\" alt='Yoed Anis, president of the Texas Sake Company, says \"the only constraint holding us back\" from faster growth is the absence of a sufficient and consistent rice supply. Photo: Courtesy Texas Sake Company' width=\"1024\" height=\"768\" class=\"size-large wp-image-65466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yoed Anis, president of the Texas Sake Company, says \"the only constraint holding us back\" from faster growth is the absence of a sufficient and consistent rice supply. Photo: Courtesy Texas Sake Company\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202638368/local-sake-americas-craft-brewers-look-east-for-inspiration\">The Salt at NPR Food\u003c/a> (7/16/13)\u003c/p>\n\u003cp>Most of us are familiar with that hot, musky-smelling, cloudy drink served in teacups at sushi bars and sometimes called, erroneously, \"rice wine.\" In other words, most of us have had bad sake.\u003c/p>\n\u003cp>But finally, Americans are learning to love the good stuff.\u003c/p>\n\u003cp>Imports of high-end sake from Japan are escalating, and countless sake-focused bars and restaurants in cities across the country are carrying hundreds of bottles each. Savvy gourmands are pairing sake with cheese and chocolate. Mixologists are making sake cocktails. Portland, Ore., has hosted a \u003ca href=\"http://pdxfoodpress.com/sake-fest-pdx-returns-to-portland-june-27-2013/\">sake festival\u003c/a> three summers in a row.\u003c/p>\n\u003cp>Perhaps best of all, Americans are now making their own sake. SakeOne, in Portland, Ore., has been doing so since the 1990s and now sells almost a million bottles per year. Much more recently, microbreweries have begun appearing in garages, warehouses and restaurant kitchens across America, turning white pearls of rice into Japan's most famous table beverage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Several such operations are already in business, while a half-dozen others are gearing up to go. In Asheville, N.C., two microbreweries may be just weeks away from launching: \u003ca href=\"http://www.bluekudzusake.com/\" target=\"_blank\">Blue Kudzu\u003c/a> and Ben's American Sake.\u003c/p>\n\u003cp>The latter will be based out of an izakaya-ramen restaurant called \u003ca href=\"https://www.facebook.com/pages/Bens-Tune-Up/640785415947665\">Ben's Tune-Up\u003c/a>. Co-owner and brewer Jonathan Robinson says that, in a local market saturated with craft beers, sake helps his place stand out.\u003c/p>\n\u003cp>\"I wouldn't want to be opening a brewery now,\" Robinson tells The Salt. \"Everyone is making beer now, and here a lot of people have been brewing for twenty years. But with sake, we're breaking new ground.\"\u003c/p>\n\u003cp>Ben's American Sake will be brewed onsite and served on tap. The bar list will include a sake infused with honey and kumquats as well as a carbonated, bubbly sake. Robinson also has plans to borrow a trick from the specialty beer world to make a decidedly nontraditional brew: bourbon barrel-aged sake.\u003c/p>\n\u003cfigure id=\"attachment_65467\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sake-bottle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sake-bottle-1024x768.jpg\" alt=\"The Texas Sake Company uses a Texas variety of rice for its Whooping Crane brew. Photo: Courtesy Texas Sake Company \" width=\"1024\" height=\"768\" class=\"size-large wp-image-65467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Texas Sake Company uses a Texas variety of rice for its Whooping Crane brew. Photo: Courtesy Texas Sake Company\u003c/figcaption>\u003c/figure>\n\u003cp>Truer to Japanese styles is \u003ca href=\"http://www.moto-i.com/\" target=\"_blank\">Moto-I\u003c/a> in Minneapolis, widely considered the original American sake microbrewery. Owner Blake Richardson toured Japan's many sake breweries before starting his own restaurant-brewery in 2008. Richardson brews and serves unpasteurized sake. He also follows Japanese tradition and brews only in the winter.\u003c/p>\n\u003cp>\"That's when we have cold air and water, which are ideal conditions for brewing sake,\" he says.\u003c/p>\n\u003cp>Sake is, of course, made from rice — often of unique heirloom varieties that originated centuries ago in Japan. Milling is the first step: The white rice kernels are polished to remove the outer layers, which contain oils and proteins that can create foul flavors and aromas during fermentation.\u003c/p>\n\u003cp>The rice is then soaked and steamed before being infected with a species of mold called \u003cem>Aspergillus oryzae\u003c/em>, which rapidly converts the starches into sugars. Yeast ferments these sugars into alcohol and along the way can create dazzling, almost perfume-like aromas. Sake is rarely aged and is sometimes served just weeks after brewing.\u003c/p>\n\u003cp>In Japan, where the oldest existing breweries were founded in pre-Columbian times, centuries of honing the sake craft have culminated in numerous indigenous varieties of brewing rice, many sake yeasts, and highly specialized brewing knowledge and equipment.\u003c/p>\n\u003cp>In contrast, sake brewers in America must search hard for their ingredients and gear.\u003c/p>\n\u003cp>\"It's been difficult — the equipment just isn't here yet,\" says Dan Ford of \u003ca href=\"https://www.facebook.com/BlueCurrentBrewery\">Blue Current Brewery\u003c/a> in Kittery Point, Maine. \"Where would you find a 250-kilogram rice steamer in America?\"\u003c/p>\n\u003cp>Ford and his business partner, John Sygowski, imported their steamer from Japan and are now working out of a garage. The two plan to locate to a larger facility this summer and put their inaugural bottles on shelves in the fall.\u003c/p>\n\u003cp>Yoed Anis, president and toji (that's \"master brewer\" in Japanese) at the 100-percent organic \u003ca href=\"http://txsake.com/\" target=\"_blank\">Texas Sake Company\u003c/a>, says \"the only constraint holding us back\" from faster growth is the absence of a sufficient and consistent rice supply.\u003c/p>\n\u003cp>But not everyone is convinced that American brewers can make great sake. At \u003ca href=\"http://www.sakayanyc.com/\">Sakaya\u003c/a>, a Manhattan sake retail shop, owner Rick Smith carries only imported brands. He believes that nobody but the Japanese can produce truly great sake — at least, not yet.\u003c/p>\n\u003cp>\"In the American arena, they're hundreds of years behind Japan,\" says Smith, whose shop is one of only four retail outlets in America dedicated almost entirely to sake. \"In the United States, there's just no access to the quality of rice they have in Japan, or the know-how, or the equipment for processing it. I appreciate what [American craft sake brewers] are doing, but it's not yet equal to Japanese sake.\"\u003c/p>\n\u003cp>Richardson at Moto-I disagrees.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Who ever thought in the 1970s that we could make a good chardonnay?\" he says. \"Who ever thought we could make a German-style pilsner? But America makes great wine and great beer, and with sake, we're seeing the same American story again.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum",
"title": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum",
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"content": "\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n",
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"excerpt": "The World of Doughnuts is vast and delicious. Doughnuts may initially seem like an American delight, but each culture around the world has tempting recipes that are included here: gulab jamun and jalebis (India), churros (Mexico), and banana-influenced sweeties from Guam. Mary Ladd learns that making these sweet treats at home can be fresh, easy and filling fun.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Dog Days Of Summer Lead Drinkers To Shandy",
"title": "The Dog Days Of Summer Lead Drinkers To Shandy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65331\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/shandy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/shandy-1024x768.jpg\" alt=\"Megan Horrigan mixes a shandy at Washington, D.C.'s Union Pub."It's refreshing, great for the summer," says local customer Tom Tupa, who sampled the drink. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-65331\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Megan Horrigan mixes a shandy at Washington, D.C.'s Union Pub.\"It's refreshing, great for the summer,\" says local customer Tom Tupa, who sampled the drink. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/201230499/the-dog-days-of-summer-lead-drinkers-to-shandy\">The Salt at NPR Food\u003c/a> (7/15/13) \u003c/p>\n\u003cp>A beer cocktail quaffed around the world for centuries is quickly becoming America's \"it\" drink of the summer: shandy.\u003c/p>\n\u003cp>Traditionally, the shandy consisted of beer mixed with equal parts lemonade or ginger beer or citrus soda. But these days, bartenders are pushing the boundaries with inventive mixes, like fresh fruit purees and syrups, from \u003ca href=\"http://www.foodandwine.com/blogs/2013/5/24/shandy-2-dot-0-modern-takes-on-the-simplest-beer-cocktail\" target=\"_blank\">rhubarb\u003c/a> to \u003ca href=\"http://beermixology.com/2012/09/28/naughty-nice-spiced-apple-shandy/#more-1607\" target=\"_blank\">apple\u003c/a> and maple.\u003c/p>\n\u003cp>And major beer manufacturers have also jumped on the shandywagon, rolling out their own bottled versions from brewers like SAB Miller subsidiary Leinenkugel, Traveler Beer and Sam Adams. Worldwide, the number of shandy product launches more than tripled between 2009 and 2012, according to research firm Datamonitor. Manufacturers are also mixing up traditional shandy flavors, Leinenkugel with it's new Orange Shandy, infused with cardamom and white pepper.\u003c/p>\n\u003cp>So what's driving this growth?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., \"you've got the whole cocktail and mixology culture coming into play now,\" says Datamonitor's Tom Vierhile.\u003c/p>\n\u003cp>Shandies, he notes, have always been more popular in summertime, when beer drinkers are looking for a lighter brew to help chase off the heat. And younger drinkers, he adds, tend to favor a sweeter alcoholic beverage.\u003c/p>\n\u003cp>But globally, Vierhile says there's another fundamental reason why shandy is growing in popularity: Because shandy is beer mixed with another, usually non-alcoholic drink, it's often half as alcoholic as the same volume of a regular beer.\u003c/p>\n\u003cp>And less is better, he says, in a world where governments are tightening laws around drinking and driving, reducing the legal limits for how high a drivers' blood alcohol content can be before they're breaking the law.\u003c/p>\n\u003cp>\"Depending on the local laws, you may be able to drink a shandy and still be within the legal limit for driving,\" he notes. \"If you're in a place like Germany, with a limit of .05 percent [blood alcohol concentration], which is lower than the U.S.'s at .08 [percent], you could still drink a shandy, legally,\" and then get behind the wheel.\u003c/p>\n\u003cp>That's good news for U.S. beer drinkers, considering that the National Transportation Safety Board recently \u003ca href=\"http://www.jsonline.com/news/wisconsin/us-agency-backs-lower-bloodalcohol-limit-for-drivers-qv9usje-207464501.html\" target=\"_blank\">backed a proposal\u003c/a> to lower the legal blood-alcohol threshold in the U.S. to match Germany's .05 percent.\u003c/p>\n\u003cp>Funny enough, its lower alcoholic punch is also why shandy was eagerly embraced by 19th-century England, says beer historian \u003ca href=\"http://barclayperkins.blogspot.com%20/\" target=\"_blank\">Ron Pattinson\u003c/a>.\u003c/p>\n\u003cp>\"People outdoors in the summertime,\" he says, \"wanted a refreshing drink with less alcohol than full-strength beer.\"\u003c/p>\n\u003cfigure id=\"attachment_65333\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/shandy-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/shandy-1-1024x767.jpg\" alt=\"Photo: Holly E. Clark / flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A shandy in the summertime. A shandy in the summertime. Photo: Holly E. Clark / flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The drink was originally known as \"Rich Man's Shandy Gaff,\" a mixture of champagne and ale, he says. The 99 percenters who didn't have the money to shell out for bubbly substituted ginger beer or lemonade, he says.\u003c/p>\n\u003cp>Drinking shandies was practically patriotic in 19th-century Britain. As beer historian \u003ca href=\"http://zythophile.wordpress.com/author/zythophile/\" target=\"_blank\">Martyn Cornell\u003c/a> cites, an 1866 British parliamentary report on the mortality of troops in China noted with approval:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Soldiers drank a great deal of iced ginger beer with porter or ale mixed with it, and at the time, there was very little drunkenness among the men.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>(Government officials were apparently less enthused a few years ago, when they had to officially \u003ca href=\"http://www.telegraph.co.uk/news/newstopics/howaboutthat/4516618/Police-force-bans-officers-from-drinking-Shandy-Bass.html\" target=\"_blank\">ban police officers in Leicestershire, England, from drinking\u003c/a> Shandy Bass – which contains 0.5 percent alcohol - while on duty.)\u003c/p>\n\u003cp>While shandies are a traditional British drink, they're not exclusively so. For centuries, from Italy to Japan, people have imbibed shandies with slight variations. (Germany's version, called the radler, is also well-known.)\u003c/p>\n\u003cp>This is not even shandy's first dalliance with American beer lovers: A drink called Lemon and Lager was introduced in the 1980s, but was a flop, Vierhile recalls.\u003c/p>\n\u003cp>\"It may have been,\" he says, \"ahead of its time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A beer-cocktail combo popular in 19th century England is seeing a global revival. Shandies are tasty, fruity and practically scream summertime. They're also lower in alcohol than a regular beer, which makes them more appealing as governments tighten rules on drinking and driving.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65331\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/shandy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/shandy-1024x768.jpg\" alt=\"Megan Horrigan mixes a shandy at Washington, D.C.'s Union Pub."It's refreshing, great for the summer," says local customer Tom Tupa, who sampled the drink. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-65331\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Megan Horrigan mixes a shandy at Washington, D.C.'s Union Pub.\"It's refreshing, great for the summer,\" says local customer Tom Tupa, who sampled the drink. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/201230499/the-dog-days-of-summer-lead-drinkers-to-shandy\">The Salt at NPR Food\u003c/a> (7/15/13) \u003c/p>\n\u003cp>A beer cocktail quaffed around the world for centuries is quickly becoming America's \"it\" drink of the summer: shandy.\u003c/p>\n\u003cp>Traditionally, the shandy consisted of beer mixed with equal parts lemonade or ginger beer or citrus soda. But these days, bartenders are pushing the boundaries with inventive mixes, like fresh fruit purees and syrups, from \u003ca href=\"http://www.foodandwine.com/blogs/2013/5/24/shandy-2-dot-0-modern-takes-on-the-simplest-beer-cocktail\" target=\"_blank\">rhubarb\u003c/a> to \u003ca href=\"http://beermixology.com/2012/09/28/naughty-nice-spiced-apple-shandy/#more-1607\" target=\"_blank\">apple\u003c/a> and maple.\u003c/p>\n\u003cp>And major beer manufacturers have also jumped on the shandywagon, rolling out their own bottled versions from brewers like SAB Miller subsidiary Leinenkugel, Traveler Beer and Sam Adams. Worldwide, the number of shandy product launches more than tripled between 2009 and 2012, according to research firm Datamonitor. Manufacturers are also mixing up traditional shandy flavors, Leinenkugel with it's new Orange Shandy, infused with cardamom and white pepper.\u003c/p>\n\u003cp>So what's driving this growth?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the U.S., \"you've got the whole cocktail and mixology culture coming into play now,\" says Datamonitor's Tom Vierhile.\u003c/p>\n\u003cp>Shandies, he notes, have always been more popular in summertime, when beer drinkers are looking for a lighter brew to help chase off the heat. And younger drinkers, he adds, tend to favor a sweeter alcoholic beverage.\u003c/p>\n\u003cp>But globally, Vierhile says there's another fundamental reason why shandy is growing in popularity: Because shandy is beer mixed with another, usually non-alcoholic drink, it's often half as alcoholic as the same volume of a regular beer.\u003c/p>\n\u003cp>And less is better, he says, in a world where governments are tightening laws around drinking and driving, reducing the legal limits for how high a drivers' blood alcohol content can be before they're breaking the law.\u003c/p>\n\u003cp>\"Depending on the local laws, you may be able to drink a shandy and still be within the legal limit for driving,\" he notes. \"If you're in a place like Germany, with a limit of .05 percent [blood alcohol concentration], which is lower than the U.S.'s at .08 [percent], you could still drink a shandy, legally,\" and then get behind the wheel.\u003c/p>\n\u003cp>That's good news for U.S. beer drinkers, considering that the National Transportation Safety Board recently \u003ca href=\"http://www.jsonline.com/news/wisconsin/us-agency-backs-lower-bloodalcohol-limit-for-drivers-qv9usje-207464501.html\" target=\"_blank\">backed a proposal\u003c/a> to lower the legal blood-alcohol threshold in the U.S. to match Germany's .05 percent.\u003c/p>\n\u003cp>Funny enough, its lower alcoholic punch is also why shandy was eagerly embraced by 19th-century England, says beer historian \u003ca href=\"http://barclayperkins.blogspot.com%20/\" target=\"_blank\">Ron Pattinson\u003c/a>.\u003c/p>\n\u003cp>\"People outdoors in the summertime,\" he says, \"wanted a refreshing drink with less alcohol than full-strength beer.\"\u003c/p>\n\u003cfigure id=\"attachment_65333\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/shandy-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/shandy-1-1024x767.jpg\" alt=\"Photo: Holly E. Clark / flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A shandy in the summertime. A shandy in the summertime. Photo: Holly E. Clark / flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The drink was originally known as \"Rich Man's Shandy Gaff,\" a mixture of champagne and ale, he says. The 99 percenters who didn't have the money to shell out for bubbly substituted ginger beer or lemonade, he says.\u003c/p>\n\u003cp>Drinking shandies was practically patriotic in 19th-century Britain. As beer historian \u003ca href=\"http://zythophile.wordpress.com/author/zythophile/\" target=\"_blank\">Martyn Cornell\u003c/a> cites, an 1866 British parliamentary report on the mortality of troops in China noted with approval:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Soldiers drank a great deal of iced ginger beer with porter or ale mixed with it, and at the time, there was very little drunkenness among the men.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>(Government officials were apparently less enthused a few years ago, when they had to officially \u003ca href=\"http://www.telegraph.co.uk/news/newstopics/howaboutthat/4516618/Police-force-bans-officers-from-drinking-Shandy-Bass.html\" target=\"_blank\">ban police officers in Leicestershire, England, from drinking\u003c/a> Shandy Bass – which contains 0.5 percent alcohol - while on duty.)\u003c/p>\n\u003cp>While shandies are a traditional British drink, they're not exclusively so. For centuries, from Italy to Japan, people have imbibed shandies with slight variations. (Germany's version, called the radler, is also well-known.)\u003c/p>\n\u003cp>This is not even shandy's first dalliance with American beer lovers: A drink called Lemon and Lager was introduced in the 1980s, but was a flop, Vierhile recalls.\u003c/p>\n\u003cp>\"It may have been,\" he says, \"ahead of its time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craft Mocktails: Soda Machines Beg For Experimentation",
"title": "Craft Mocktails: Soda Machines Beg For Experimentation",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64634\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda1.jpg\" alt=\"Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-64634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rina Rapuano, \u003ca href=\"http://www.npr.org/2013/07/03/197744381/kick-the-can-soda-machines-beg-for-experimentation\">Kitchen Window at NPR Food\u003c/a> (7/3/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#italian\">Vanilla And Earl Grey Italian Cream Soda\u003c/a>, \u003ca href=\"#blackberry\">Blackberry Shrub\u003c/a>, \u003ca href=\"#corn\">Corn And Lime Soda\u003c/a> and \u003ca href=\"#orange\">Orange-Honey Ginger Ale\u003c/a>.\u003c/p>\n\u003cp>Last year, my husband picked up a nasty little habit — a drinking problem, if you will. Yes, he became addicted to sparkling water. All of a sudden, he was adding mineral water to my weekly grocery list and buying precious little green bottles imported from Italy every time we grabbed a sandwich.\u003c/p>\n\u003cp>My penny-pinching sensibility and my eco-guilt were less than thrilled about this new high-roller lifestyle. I mean, who did he think he was, Jay-Z? So when Christmas rolled around, under the tree was a shiny SodaStream soda maker, a cost-effective and environmentally responsible way to add carbonation to plain, old water.\u003c/p>\n\u003cp>Truth be told, it seemed like everyone we knew already had a SodaStream. I don't know how it's selling in Chattanooga or Cleveland, but in Washington, D.C., this fancy-pants gadget was already gracing the kitchen counters of many friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like all kids, I loved sodas when I was little. But as I got older, my sweet tooth lessened dramatically. So when we opened the box and pulled out a \"bonus\" pack of syrup samples to flavor our soda, the wheels started turning. I immediately stashed the sample pack in the back of the pantry and started dreaming of homemade syrups that could take their place. The idea of making my own sodas had many appeals: I could control the level of sweetness; I could make more interesting flavor combinations; and I could leave out things that I prefer to limit (such as dyes and artificial sweeteners).\u003c/p>\n\u003cp>Chefs and mixologists have been pushing the envelope with soda recipes since the craft cocktail movement surfaced a few years back. Shrubs and switchels, early versions of soft drinks that include vinegar among the ingredients, also have been making a comeback at local bars and online, and I've noticed a fair number of restaurants offering interesting house-made sodas.\u003c/p>\n\u003cp>\"We take our inspiration from cooking first, I guess,\" says Keith Garabedian, chef-owner of Philadelphia's Hot Diggity\u003cem>.\u003c/em> His hot dog shop, which uses locally farmed ingredients to dress up its dogs, decided last year to start brewing its own sodas, as well. \"Watermelon, basil and meadow mints — that's like a salad you would find with feta cheese,\" he says of one of his soda flavors.\u003c/p>\n\u003cp>Other intriguing concoctions of his include beet and berry; tarragon and green grape; cucumber, elderberry and lavender; and — one of Garabedian's favorites — an heirloom tomato sangrita. He has even done a PBJ soda using dehydrated peanut butter and Concord grape juice with a sugar-chili rim. \"Soda is just fizzy water. It doesn't have to follow any rules,\" he says. \"Our regulars, as soon as we have a new flavor, they're just going to order it to see what they're like, expand their horizons.\"\u003c/p>\n\u003cp>Garabedian uses a keg or a soda siphon for his soft drinks, but he still has a lot of tips that can work for the SodaStream set. For instance, he doesn't usually make fruit-based syrups, opting to use a juicer to avoid cooking the freshness out of the fruit. And if you don't have access to ripe, in-season ingredients, you could simply muddle cilantro and jalapeno with some lime juice, add simple syrup and soda water to taste, and you've got something interesting and refreshing that you'll never find in a can.\u003c/p>\n\u003cp>If your interests skew toward mine, it doesn't take long to realize that many of these flavors sound like a cocktail. Indeed, they are all delightfully spikeable. For instance, a vanilla and Earl Gray Italian cream soda recipe was crying out for some dark rum or whiskey, both of which work very well. And blackberry-rosemary shrub actually tasted more balanced with a splash of gin.\u003c/p>\n\u003cp>Since most soda recipes take little time, effort and money, it's a cinch to channel the spirit of Garabedian's adventurous customers and try something new. So go ahead — expand your horizons.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"italian\">\u003c/a>Recipe: Vanilla And Earl Grey Italian Cream Soda\u003c/h3>\n\u003cp>\u003cem>This recipe, adapted from one shared on the food blog \u003ca href=\"http://www.Food52.com\">Food52\u003c/a>, mixes well with dark rum and whiskey, although adding them dials down the bergamot flavor of the tea and amps up the vanilla-caramel tones. And while the Earl Gray gives it a grown-up spin, little ones still lap it up.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64633\" class=\"wp-caption aligncenter\" style=\"max-width: 375px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-vanilla-earl-gray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-vanilla-earl-gray.jpg\" alt=\"Vanilla And Earl Grey Italian Cream Soda. Photo: Rina Rapuano for NPR\" width=\"375\" height=\"500\" class=\"size-full wp-image-64633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla And Earl Grey Italian Cream Soda. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 1/2 cups of syrup\u003c/em>\u003c/p>\n\u003cp>1 vanilla bean, halved and split\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3-4 bags of Earl Grey tea\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Soda water\u003c/p>\n\u003cp>Half-and-half or whole milk\u003c/p>\n\u003cp>To make the simple syrup, combine the vanilla bean and sugar in a small saucepan. Rub the vanilla bean into the sugar with the back of a spoon until the mixture is fragrant. Add the tea bags and water. Cook over medium-low heat and stir until the sugar has dissolved. Turn up the heat to medium and bring the mixture to a gentle boil. Turn off the heat, and use tongs to remove the tea bags right away to avoid bitterness. Allow syrup to cool before using.\u003c/p>\n\u003cp>To make the soda, fill an 8-ounce glass with ice. Fill three-quarters full with soda water. Add 1/8 to 1/4 cup syrup, depending on desired sweetness. Top with half-and-half and more soda, if desired.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"blackberry\">\u003c/a>Recipe: Blackberry Shrub\u003cstrong>\u003cbr> \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Blogger \u003ca href=\"http://www.kitchenkonfidence.com/\" target=\"_blank\">KitchenKonfidence.com\u003c/a> adapted this from a recipe that originally used this syrup as a twist on a kir royale. Gin, cava and vodka would all benefit from an ounce or two of this interesting elixir. Its tart, woodsy flavor is a bright, refreshing combo, but I caution you to go easy on the rosemary since it packs such a strong punch. For a kid version, I'd probably leave out the vinegar and adapt it into a blackberry-lime syrup or even blackberry-lavender, if you want to keep it herbal.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64636\" class=\"wp-caption aligncenter\" style=\"max-width: 373px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-blackberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-blackberry.jpg\" alt=\"Blackberry Shrub. Photo: Rina Rapuano for NPR\" width=\"373\" height=\"500\" class=\"size-full wp-image-64636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blackberry Shrub. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 4 cups of syrup\u003c/em>\u003c/p>\n\u003cp>2 3/4 cups blackberries\u003c/p>\n\u003cp>3 cups water\u003c/p>\n\u003cp>1 1/2 cups white sugar\u003c/p>\n\u003cp>3/4 cup good quality balsamic vinegar\u003c/p>\n\u003cp>3 sprigs of rosemary\u003c/p>\n\u003cp>Add blackberries, water and sugar to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat and simmer until the berries are soft, 10 to 15 minutes. Stir occasionally with a wooden spoon, slightly mashing the berries each time you stir.\u003c/p>\n\u003cp>Pour the mixture through a fine-mesh sieve then return to the saucepan. Discard solids. Add balsamic vinegar and rosemary sprigs. Cook over medium-low, bringing the mixture to a slow boil. Once it hits the slow boil, remove from heat and remove the rosemary sprigs. Let cool, then transfer to a pitcher or bottle. Refrigerate before using.\u003c/p>\n\u003cp>To make the soda, fill a 10-ounce glass with ice and pour soda about 3/4 of the way up. Top with 1 ounce of syrup, stir and add more syrup or soda to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"corn\">\u003c/a>Recipe: Corn And Lime Soda\u003c/h3>\n\u003cp>\u003cem>To be completely honest, this recipe — adapted from Keith Garabedian of the hot dog restaurant Hot Diggity — is fairly labor intensive. (And I admit it: I used frozen corn instead of cutting 5 pounds of kernels from who knows how many corn cobs.) But I wanted to offer a recipe that used a soda siphon, and I was able to borrow one from D.C.-area cocktail pioneer Todd Thrasher of Restaurant Eve and The Majestic in Alexandria, Va. (He also makes such sodas as grapefruit juniper for the restaurants.) While it's a lot of work, I think you'll find the creamy, sweet-tart combination worth the effort.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64635\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda2.jpg\" alt=\"Corn And Lime Soda. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn And Lime Soda. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 liter\u003c/em>\u003c/p>\n\u003cp>3 1/2 cups water\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>5 pounds fresh corn kernels\u003c/p>\n\u003cp>1 cup fresh lime juice\u003c/p>\n\u003cp>Combine the water, sugar and corn kernels in a pot. Bring to a gentle simmer for 3 minutes, just enough to take the rawness out of the corn. Let the mixture cool completely.\u003c/p>\n\u003cp>Puree the corn and water mixture in a blender or food processor in batches. Strain through cheesecloth over a fine-mesh sieve into a glass measuring cup to extract the corn water until you have enough liquid — including the 1 cup of lime juice — to make a liter. Discard the solids.\u003c/p>\n\u003cp>Pour corn-lime mixture into a soda siphon and charge with one CO2 cartridge. Store in the refrigerator for two to three days to allow the carbonation to absorb. Dispense from the siphon to serve. If it's not fizzy enough, try charging with a second CO2 cartridge.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"orange\">\u003c/a>Recipe: Orange-Honey Ginger Ale\u003c/h3>\n\u003cp>\u003cem>On the rare occasion that I buy soda, it's a good, spicy ginger ale with actual ginger in it. This recipe was adapted from \u003c/em>\u003ca href=\"http://www.amazon.com/gp/product/1603427961?ie=UTF8&tag=washingtonpost-20&linkCode=xm2&camp=1789&creativeASIN=1603427961\">Homemade Soda\u003c/a>\u003cem> by Andrew Schloss (Storey Publishing, 2011), and it's a fun interpretation of a classic. First you taste the honey, then the hint of orange, then the spice of the ginger kicks in. Dark and Stormy fans won't be surprised that dark rum works well here.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64637\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-orange-ginger-honey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-orange-ginger-honey.jpg\" alt=\"Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 cups of syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syrup\u003c/strong>\u003c/p>\n\u003cp>4 cups water, preferably filtered\u003c/p>\n\u003cp>1 cup plus 2 tablespoons sugar\u003c/p>\n\u003cp>6 tablespoons mild honey, such as orange blossom\u003c/p>\n\u003cp>1 1/2 ounces fresh ginger root, peeled and grated (about 1/4 cup)\u003c/p>\n\u003cp>Freshly squeezed juice of half an orange\u003c/p>\n\u003cp>\u003cstrong>Soda\u003c/strong>\u003c/p>\n\u003cp>1/3 cup of syrup\u003c/p>\n\u003cp>1 tablespoon freshly squeezed orange juice\u003c/p>\n\u003cp>3/4 cups seltzer\u003c/p>\n\u003cp>For the syrup, combine the water, sugar, honey, ginger and orange juice in a large saucepan over medium heat, stirring to combine. Cook, stirring occasionally until the sugar dissolves, then reduce the heat to medium-low and cook for 30 minutes. Remove from the heat. Let cool for 30 minutes, then strain through a fine-mesh strainer into a separate container, pressing to extract as much liquid as possible. Discard the solids and refrigerate.\u003c/p>\n\u003cp>To make the drink, pour syrup and orange juice into a tall glass filled halfway with ice. Top with the seltzer and stir just until blended.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nRina Rapuano is a freelance food writer and restaurant reviewer based in Washington, D.C. She writes regularly for the Food Network's CityEats site and Capitol File magazine, and has written extensively for The Washington Post's Food section and Washingtonian magazine. When she's not dragging her husband and two kids to area restaurants, she's usually in the kitchen cooking, baking or sneaking a cookie. Find Rapuano on Twitter at \u003ca href=\"https://twitter.com/rinarap\">@rinarap\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64634\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda1.jpg\" alt=\"Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-64634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rina Rapuano, \u003ca href=\"http://www.npr.org/2013/07/03/197744381/kick-the-can-soda-machines-beg-for-experimentation\">Kitchen Window at NPR Food\u003c/a> (7/3/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#italian\">Vanilla And Earl Grey Italian Cream Soda\u003c/a>, \u003ca href=\"#blackberry\">Blackberry Shrub\u003c/a>, \u003ca href=\"#corn\">Corn And Lime Soda\u003c/a> and \u003ca href=\"#orange\">Orange-Honey Ginger Ale\u003c/a>.\u003c/p>\n\u003cp>Last year, my husband picked up a nasty little habit — a drinking problem, if you will. Yes, he became addicted to sparkling water. All of a sudden, he was adding mineral water to my weekly grocery list and buying precious little green bottles imported from Italy every time we grabbed a sandwich.\u003c/p>\n\u003cp>My penny-pinching sensibility and my eco-guilt were less than thrilled about this new high-roller lifestyle. I mean, who did he think he was, Jay-Z? So when Christmas rolled around, under the tree was a shiny SodaStream soda maker, a cost-effective and environmentally responsible way to add carbonation to plain, old water.\u003c/p>\n\u003cp>Truth be told, it seemed like everyone we knew already had a SodaStream. I don't know how it's selling in Chattanooga or Cleveland, but in Washington, D.C., this fancy-pants gadget was already gracing the kitchen counters of many friends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like all kids, I loved sodas when I was little. But as I got older, my sweet tooth lessened dramatically. So when we opened the box and pulled out a \"bonus\" pack of syrup samples to flavor our soda, the wheels started turning. I immediately stashed the sample pack in the back of the pantry and started dreaming of homemade syrups that could take their place. The idea of making my own sodas had many appeals: I could control the level of sweetness; I could make more interesting flavor combinations; and I could leave out things that I prefer to limit (such as dyes and artificial sweeteners).\u003c/p>\n\u003cp>Chefs and mixologists have been pushing the envelope with soda recipes since the craft cocktail movement surfaced a few years back. Shrubs and switchels, early versions of soft drinks that include vinegar among the ingredients, also have been making a comeback at local bars and online, and I've noticed a fair number of restaurants offering interesting house-made sodas.\u003c/p>\n\u003cp>\"We take our inspiration from cooking first, I guess,\" says Keith Garabedian, chef-owner of Philadelphia's Hot Diggity\u003cem>.\u003c/em> His hot dog shop, which uses locally farmed ingredients to dress up its dogs, decided last year to start brewing its own sodas, as well. \"Watermelon, basil and meadow mints — that's like a salad you would find with feta cheese,\" he says of one of his soda flavors.\u003c/p>\n\u003cp>Other intriguing concoctions of his include beet and berry; tarragon and green grape; cucumber, elderberry and lavender; and — one of Garabedian's favorites — an heirloom tomato sangrita. He has even done a PBJ soda using dehydrated peanut butter and Concord grape juice with a sugar-chili rim. \"Soda is just fizzy water. It doesn't have to follow any rules,\" he says. \"Our regulars, as soon as we have a new flavor, they're just going to order it to see what they're like, expand their horizons.\"\u003c/p>\n\u003cp>Garabedian uses a keg or a soda siphon for his soft drinks, but he still has a lot of tips that can work for the SodaStream set. For instance, he doesn't usually make fruit-based syrups, opting to use a juicer to avoid cooking the freshness out of the fruit. And if you don't have access to ripe, in-season ingredients, you could simply muddle cilantro and jalapeno with some lime juice, add simple syrup and soda water to taste, and you've got something interesting and refreshing that you'll never find in a can.\u003c/p>\n\u003cp>If your interests skew toward mine, it doesn't take long to realize that many of these flavors sound like a cocktail. Indeed, they are all delightfully spikeable. For instance, a vanilla and Earl Gray Italian cream soda recipe was crying out for some dark rum or whiskey, both of which work very well. And blackberry-rosemary shrub actually tasted more balanced with a splash of gin.\u003c/p>\n\u003cp>Since most soda recipes take little time, effort and money, it's a cinch to channel the spirit of Garabedian's adventurous customers and try something new. So go ahead — expand your horizons.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"italian\">\u003c/a>Recipe: Vanilla And Earl Grey Italian Cream Soda\u003c/h3>\n\u003cp>\u003cem>This recipe, adapted from one shared on the food blog \u003ca href=\"http://www.Food52.com\">Food52\u003c/a>, mixes well with dark rum and whiskey, although adding them dials down the bergamot flavor of the tea and amps up the vanilla-caramel tones. And while the Earl Gray gives it a grown-up spin, little ones still lap it up.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64633\" class=\"wp-caption aligncenter\" style=\"max-width: 375px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-vanilla-earl-gray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-vanilla-earl-gray.jpg\" alt=\"Vanilla And Earl Grey Italian Cream Soda. Photo: Rina Rapuano for NPR\" width=\"375\" height=\"500\" class=\"size-full wp-image-64633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla And Earl Grey Italian Cream Soda. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 1/2 cups of syrup\u003c/em>\u003c/p>\n\u003cp>1 vanilla bean, halved and split\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3-4 bags of Earl Grey tea\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Soda water\u003c/p>\n\u003cp>Half-and-half or whole milk\u003c/p>\n\u003cp>To make the simple syrup, combine the vanilla bean and sugar in a small saucepan. Rub the vanilla bean into the sugar with the back of a spoon until the mixture is fragrant. Add the tea bags and water. Cook over medium-low heat and stir until the sugar has dissolved. Turn up the heat to medium and bring the mixture to a gentle boil. Turn off the heat, and use tongs to remove the tea bags right away to avoid bitterness. Allow syrup to cool before using.\u003c/p>\n\u003cp>To make the soda, fill an 8-ounce glass with ice. Fill three-quarters full with soda water. Add 1/8 to 1/4 cup syrup, depending on desired sweetness. Top with half-and-half and more soda, if desired.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"blackberry\">\u003c/a>Recipe: Blackberry Shrub\u003cstrong>\u003cbr> \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Blogger \u003ca href=\"http://www.kitchenkonfidence.com/\" target=\"_blank\">KitchenKonfidence.com\u003c/a> adapted this from a recipe that originally used this syrup as a twist on a kir royale. Gin, cava and vodka would all benefit from an ounce or two of this interesting elixir. Its tart, woodsy flavor is a bright, refreshing combo, but I caution you to go easy on the rosemary since it packs such a strong punch. For a kid version, I'd probably leave out the vinegar and adapt it into a blackberry-lime syrup or even blackberry-lavender, if you want to keep it herbal.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64636\" class=\"wp-caption aligncenter\" style=\"max-width: 373px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-blackberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-blackberry.jpg\" alt=\"Blackberry Shrub. Photo: Rina Rapuano for NPR\" width=\"373\" height=\"500\" class=\"size-full wp-image-64636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blackberry Shrub. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 4 cups of syrup\u003c/em>\u003c/p>\n\u003cp>2 3/4 cups blackberries\u003c/p>\n\u003cp>3 cups water\u003c/p>\n\u003cp>1 1/2 cups white sugar\u003c/p>\n\u003cp>3/4 cup good quality balsamic vinegar\u003c/p>\n\u003cp>3 sprigs of rosemary\u003c/p>\n\u003cp>Add blackberries, water and sugar to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat and simmer until the berries are soft, 10 to 15 minutes. Stir occasionally with a wooden spoon, slightly mashing the berries each time you stir.\u003c/p>\n\u003cp>Pour the mixture through a fine-mesh sieve then return to the saucepan. Discard solids. Add balsamic vinegar and rosemary sprigs. Cook over medium-low, bringing the mixture to a slow boil. Once it hits the slow boil, remove from heat and remove the rosemary sprigs. Let cool, then transfer to a pitcher or bottle. Refrigerate before using.\u003c/p>\n\u003cp>To make the soda, fill a 10-ounce glass with ice and pour soda about 3/4 of the way up. Top with 1 ounce of syrup, stir and add more syrup or soda to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"corn\">\u003c/a>Recipe: Corn And Lime Soda\u003c/h3>\n\u003cp>\u003cem>To be completely honest, this recipe — adapted from Keith Garabedian of the hot dog restaurant Hot Diggity — is fairly labor intensive. (And I admit it: I used frozen corn instead of cutting 5 pounds of kernels from who knows how many corn cobs.) But I wanted to offer a recipe that used a soda siphon, and I was able to borrow one from D.C.-area cocktail pioneer Todd Thrasher of Restaurant Eve and The Majestic in Alexandria, Va. (He also makes such sodas as grapefruit juniper for the restaurants.) While it's a lot of work, I think you'll find the creamy, sweet-tart combination worth the effort.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64635\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda2.jpg\" alt=\"Corn And Lime Soda. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn And Lime Soda. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 liter\u003c/em>\u003c/p>\n\u003cp>3 1/2 cups water\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>5 pounds fresh corn kernels\u003c/p>\n\u003cp>1 cup fresh lime juice\u003c/p>\n\u003cp>Combine the water, sugar and corn kernels in a pot. Bring to a gentle simmer for 3 minutes, just enough to take the rawness out of the corn. Let the mixture cool completely.\u003c/p>\n\u003cp>Puree the corn and water mixture in a blender or food processor in batches. Strain through cheesecloth over a fine-mesh sieve into a glass measuring cup to extract the corn water until you have enough liquid — including the 1 cup of lime juice — to make a liter. Discard the solids.\u003c/p>\n\u003cp>Pour corn-lime mixture into a soda siphon and charge with one CO2 cartridge. Store in the refrigerator for two to three days to allow the carbonation to absorb. Dispense from the siphon to serve. If it's not fizzy enough, try charging with a second CO2 cartridge.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"orange\">\u003c/a>Recipe: Orange-Honey Ginger Ale\u003c/h3>\n\u003cp>\u003cem>On the rare occasion that I buy soda, it's a good, spicy ginger ale with actual ginger in it. This recipe was adapted from \u003c/em>\u003ca href=\"http://www.amazon.com/gp/product/1603427961?ie=UTF8&tag=washingtonpost-20&linkCode=xm2&camp=1789&creativeASIN=1603427961\">Homemade Soda\u003c/a>\u003cem> by Andrew Schloss (Storey Publishing, 2011), and it's a fun interpretation of a classic. First you taste the honey, then the hint of orange, then the spice of the ginger kicks in. Dark and Stormy fans won't be surprised that dark rum works well here.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64637\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-orange-ginger-honey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-orange-ginger-honey.jpg\" alt=\"Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 cups of syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syrup\u003c/strong>\u003c/p>\n\u003cp>4 cups water, preferably filtered\u003c/p>\n\u003cp>1 cup plus 2 tablespoons sugar\u003c/p>\n\u003cp>6 tablespoons mild honey, such as orange blossom\u003c/p>\n\u003cp>1 1/2 ounces fresh ginger root, peeled and grated (about 1/4 cup)\u003c/p>\n\u003cp>Freshly squeezed juice of half an orange\u003c/p>\n\u003cp>\u003cstrong>Soda\u003c/strong>\u003c/p>\n\u003cp>1/3 cup of syrup\u003c/p>\n\u003cp>1 tablespoon freshly squeezed orange juice\u003c/p>\n\u003cp>3/4 cups seltzer\u003c/p>\n\u003cp>For the syrup, combine the water, sugar, honey, ginger and orange juice in a large saucepan over medium heat, stirring to combine. Cook, stirring occasionally until the sugar dissolves, then reduce the heat to medium-low and cook for 30 minutes. Remove from the heat. Let cool for 30 minutes, then strain through a fine-mesh strainer into a separate container, pressing to extract as much liquid as possible. Discard the solids and refrigerate.\u003c/p>\n\u003cp>To make the drink, pour syrup and orange juice into a tall glass filled halfway with ice. Top with the seltzer and stir just until blended.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nRina Rapuano is a freelance food writer and restaurant reviewer based in Washington, D.C. She writes regularly for the Food Network's CityEats site and Capitol File magazine, and has written extensively for The Washington Post's Food section and Washingtonian magazine. When she's not dragging her husband and two kids to area restaurants, she's usually in the kitchen cooking, baking or sneaking a cookie. Find Rapuano on Twitter at \u003ca href=\"https://twitter.com/rinarap\">@rinarap\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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