A recent trend in the cocktail world is for high-end, world class “destination” bars and celebrity bartenders to further extend their brand and cement their reputation via authoring a book. Some hotly anticipated tomes of note recently include The PDT Cocktail Book (PDT, NYC), Speakeasy (Employees Only, NYC), Death & Co. (Death & Co., NYC), and The Bar Book (Jeffrey Morgenthaler, Portland, OR). All have been eagerly anticipated and well received. In that light, the only surprise is that Martin and Rebecca Cate’s new book, Smuggler’s Cove – Exotic Cocktails, Rum, and the Cult of Tiki, took so long to appear on the cocktail book scene. In fairness, they’ve been a little busy with other things, like oh…opening Whitechapel, a shrine to gin akin to what San Francisco’s Smuggler’s Cove is to rum.
Even among the cocktail enthusiast population, the Tiki crowd is particularly passionate and eager for fresh material. I’ve witnessed firsthand the insane demand and interest for the Smuggler’s Cove book, scheduled to be generally available in early June 2016. As the fortunate recipient of one of the first books off the press, I’ve taken on the task of reading the entire opus–which clocks in at a solid 350 pages from cover to cover. As a teaser before jumping into my thoughts about the volume overall, here are ten of my favorite factoids you’ll encounter:
Continue reading “Navigating Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki, by Martin and Rebecca Cate”
As someone who spends, shall we say, significant time in bars, fatigue from parsing ingredient lists on cocktail menus is an occupational hazard. So many Old Fashioned variations, so many twists on a daiquiri. No slight to the actual drinks, but a recipe that’s completely from out of left field is a rarity – that’s something I gotta have! The Banana Stand at Seattle’s Rob Roy absolutely falls into that category.
The Banana Stand is the brainchild of Zac Overman, a Tiki savant and recent transplant to Seattle — score one for us! Monday nights at Rob Roy are known as Tangaroa Roy–a celebration of Tiki, with anything but traditional Tiki classics. The Banana Stand made its first appearance at a Tangaroa Roy that happened to coincide with Seattle’s Women Who Love Whiskey anniversary party. Zac created a custom menu heavy on the whiskey, and The Banana Stand practically leapt off the page at me. Laphroaig? Crème de Banane? An automatic yes!
Continue reading “Cocktail Obsession – Banana Stand, From Seattle’s Rob Roy”
Seattle winters are more cool gray drizzle than snow, and our rainy Decembers are mostly indistinguishable from our Novembers and Januarys. But for people of the spirited persuasion, December in Seattle means one thing: Rob Roy’s Advent Calendar cocktail menu. Twenty five different drinks, holiday themed (or at least wintery), and many only available on their designated days as they require special ingredients and preparation. Leaving the best for last, December 24th is commemorated with the Chartreuse Blazer –a sibling of the infamous Blue Blazer, involving flaming streams of chartreuse poured long distances between metal mugs.
This year though, an earlier recipe in the calendar caught my attention. I’m always on the lookout for oddball combinations of ingredients, and my eyes popped when I saw sherry, Meletti, gin, and Ancho Reyes all in the same drink! Dubbed the Pizzicato Passage, the recipe is the brainchild of Rob Roy owner and all around mixology badass Anu Elford. In case you’re wondering, pizzicato is the Italian term for “plucked string,” a stringed instrument playing technique.
Continue reading “Cocktail Obsession: Pizzicato Passage”
Rum. Lime. Sugar. The Holy Trinity of tropical drinks. Nearly all Tiki or tropical recipes are some spin on these three ingredients. The daiquiri is the category’s foundational cocktail, consisting of — you guessed it — rum, lime, and sugar. A classic, simple daiquiri is widely considered one of the best ways to evaluate a rum.
Recipes for a classic daiquiri are all over the map, ratio-wise. Many go too heavy on the lime and sugar, relegating the rum to a background role. The sourness of the lime and the sweetness of the sugar should always be balanced. When Mrs. Wonk wants something not too fussy after a long day, I use this template:
Continue reading “Turn Your Daiquiri Up to 11”
July 2015 – Mrs. Wonk and I are seeking respite from the stifling New Orleans heat and humidity at Arnaud’s French 75 bar. Tales of the Cocktail hasn’t flown into full swing yet, so it’s just the two of us at the bar. I spy a bottle on the backbar unlike anything I’ve ever seen – downright architectural, with angles, lines, and curves all about. What is this mystery bottle? Some new high-concept vodka? I casually ask the bartender, and the bottle appears before me, alongside a small sample in a glass. The aroma hits me before my fingers touch the glass. I smile. Oh yes, this is cachaça.
In the simplest terms, cachaça is made in Brazil from fresh-pressed sugar cane juice. If this sounds like rum, you’re on the right track. More specifically, it very similar to rhum agricole, a style of rum made in the French Caribbean from sugar cane juice rather than molasses. So what’s the difference? In terms of the production process as the average person understands it, not a whole lot. Sugar cane is crushed to extract the juice, which is then fermented and distilled, followed by an optional aging step. Per regulations, cachaça is bottled between 38 percent and 54 percent ABV, and up to six grams of added sugar per liter is allowed.
Continue reading “Avuá Cachaça: A wonky introduction to Brazil’s national spirit”
Imagine you’ve taken a seat at your friendly neighborhood craft cocktail bar. As you scan the bottles, you see all manner of gins, tequilas, rums, brandies, but only a single bottle labeled “whiskey” – no Scotch, no bourbon, and no rye – just “whiskey.” You opt for a classic Manhattan, made with, of course, whiskey. Your first sip is filled with smoke and brine – it seems it’s a smoky Scotch whiskey, rather than a vanilla forward bourbon or a spicy rye like you’d expect. Suddenly that classic Manhattan is not such a classic anymore.
You might think it’s ridiculous for a bar to have only one type of “whiskey” when there’s such a broad range of flavor profiles, but something akin to this happens with pisco, the wonderful grape-based brandy from Peru. If a bar has pisco at all, it’s likely to be a single bottle, which is a shame because the range of piscos available have quite a range of flavors. I was vividly reminded of this recently when I sampled two piscos from the same producer side-by-side.
Continue reading “A Tale of Two Piscos: Pisco Portón and La Caravedo”