Downtown L.A.’s many communities live, work, play side by side – Los Angeles Times
No longer the 9-to-5 area it once was, the city this week hosts NBA and NHL playoffs while small bars and eateries serve new residents who have poured into the community.
For a downtown once famous for emptying out with the evening commute, the raucous scene around Staples Center and L.A. Live as the Lakers, Kings and Clippers compete in playoff games stands as a testament to how much the central city’s fortunes have changed.
Thousands jam sidewalks. Crowded cafes and bars pulsate with music and laughter. The streetscape is so lively that a group of Christian evangelists descends on street corners with free Bible booklets. READ MORE
It’s Time to Update the Wine Spritzer – New York Times
As much as I love gin and whiskey, my go-to drink at the end of most days is wine. More often than not, it’s just decent, honest, even slightly plonky red, drunk from a highball (stemmed glasses can be a bit of a bother, so I reserve those for when I’m having the really good stuff). But sometimes, particularly as the weather warms up, I want my wine transformed into something a little more festive. Beyond the familiar spritzer (and the Bellini, and the mimosa, and sangria), wine can be a surprising, refreshing component in a mixed drink, and not just the fizzy kind.
Creative bartenders in New York and elsewhere recognize what a versatile player wine — red, white, rosé, flat, sparkling — is. It’s easy enough to mix it with soda and add a squeeze of citrus, but there are innumerable other, more delicious possibilities. And galvanized by stronger spirits (even richly flavorful ones like cognac and rum), a wine-based drink packs a far more powerful punch. I can’t help thinking that these cocktails might have cheered up those ladies in the summer of ’79 a little faster than their spritzers. READ MORE
It’s 5 O’Clock Somewhere – New York Times
Twelve Summer Cocktails That Taste Like Booze
Those bottles of premade mixes that line the beverage aisles of supermarkets are the Hamburger Helpers of the cocktail industry: you don’t need ’em. Mixing a good drink requires a bit of care, but anyone can do it. Most real cocktails contain little more than fresh citrus and a few other accompaniments like bitters or simple syrup (boil equal parts water and sugar, just until the sugar melts; store in the fridge, forever). Oh, and enough booze so that you can taste it. Most of these use a stiff pour of alcohol, about a quarter cup, about a third more than the average “jigger.” READ MORE
The Booze Crew – Wall Street Journal
These spiked jams are delicious enough to make you dizzy.
UNLESS YOU CONSIDER YOURSELF DEVIANT, you might opt to keep a safe distance when confronted with whiskey marmalade or brandied black-cherry jam. No sense getting drunk off your morning toast or sending your children to school with spiked PB &Js.
Naughty as they may sound, though, these jars generally contain only a modest amount of liquor. And by the time the goods are bottled and sealed, most of the alcohol has typically been simmered away, leaving behind only nuanced aromas. “That makes it ‘safe for breakfast!’,” said Rebecca Staffel of artisanal preserves maker Deluxe Foods. Or, put another way, by Jessica Quon of Brooklyn’s the Jam Stand: “Sadly, you can’t get drunk off of our jams.”
If sweet fruit spreads seem an odd place to go looking for heft and complexity, consider marmalade’s tart bite or pepper jelly’s heat. Modern jam makers treat aperitifs and spirits as ingredients like any others, and use them with a reverence and care akin to the most diligent mixologist, said Rachel Saunders of Blue Chair Fruit in Oakland, Calif., who has been known to add everything from sloe gin to Austrian pine-needle digestif to her condiments. “You can get flavors from liquor that you really can’t get many other ways,” Ms. Saunders said.
What boozy flavor remains can range from barely announced to aggressively stiff. Each has its best uses, from weekend breakfast to cheese plate to drink mixer. By treading into savory territory, these liquored-up preserves are perhaps even more versatile than their virgin sisters. They can be painted onto baked hams or rolled into roast pork loin; spooned on a ploughman’s sandwich or shaken into a vinaigrette. And their intense perfume breathes new depth into sweets too: Imagine them piped into jelly doughnuts, layered in trifles and cakes and pooled in thumbprint cookies. And of course, there’s always toast.
Distiller Drops Fight in Rum War – Wall Street Journal
PARIS—Pernod Ricard said it would end its 17-year legal battle to recover control of the Havana Club rum brand in the U.S. and instead create a new label, preparing to tap the U.S. rum market should Washington lifts its embargo on Cuban goods.
The new brand, Havanista, will come from the same Cuban distilleries that produce Havana Club for countries other than the U.S., Pernod Ricard Chief Executive Pierre Pringuet said Monday.
Pernod said it decided to create the new brand after its multimillion-dollar battle for the Havana Club brand reached an impasse.
The U.S. Supreme Court on Monday let stand a lower-court ruling that effectively blocked the French company from renewing the trademark for Havana Club in the U.S. because of a law barring the trademark registration of Cuban brands confiscated by the regime of Fidel Castro.
The legal saga began in 1995 when global rum maker Bacardi International Ltd. adopted the Havana Club name for a rum made in Puerto Rico and sold on a small scale in the U.S.
France’s Pernod sued, triggering more than a decade of courtroom battles over the trademark. Bacardi lobbied successfully in Washington for passage of the so-called Bacardi Bill, which ultimately prevented Pernod from U.S. registration of the Havana Club trademark.
Pernod has distributed Havana Club rum in other countries since 1993. The rum sold 3.8 million cases world-wide last year, up from less than 100,000 in 1993. The company had hoped to keep the trademark for the U.S. market in case the embargo was lifted. With 40 million cases a year, the U.S. rum market is the world’s biggest, accounting for 40% of global sales, Pernod said.
“Some people wanted to deprive us from selling Cuban rum into the U.S.,” said Mr. Pringuet, the Pernod CEO. “Well, sorry gentleman, we’re ready.”
While the Obama administration has loosened travel restrictions and the Cuban government under President Raúl Castro has approved economic overhauls, the five-decade-old embargo remains in place.
Fizz This – Tasting Table
A better way to dry-shake
The key to a good egg-based drink, i.e., proper emulsification, can be hard to achieve.
It is sometimes accomplished with a technique called the dry shake, in which the cocktail is shaken first without ice, then shaken once more with ice added.
Even then, emulsification can take forever, as evidenced by the Ramos Gin Fizz. The directions for this classic egg-white cocktail call for excessive dry-shaking of two or three minutes. Consider it the busy bartender’s nightmare.
So it’s no surprise that enterprising bar folk have found ways to cut corners. Here, two of our favorite tips for making your favorite fizz or flip.
The Cat Toy: At a recent Tales of the Cocktail event in Vancouver, legendary New York bartender Audrey Saunders revealed that she adds an (unused) cat toy to the tin before a dry shake. The toy acts like a whisk, helping coagulate the egg’s proteins. Other bartenders have been known to throw the spring from a Hawthorne strainer into the tin for the same effect.
The Sugar Cube: Instead of using simple syrup in her Ramos Gin Fizz, bartender Karin Stanley of Dutch Kills in New York City adds sugar cubes to her tin before dry-shaking, which helps break up the egg and halves the shaking time. She then uses pellet ice to shake further; the small pellets melt faster, thus creating the dilution that would have occurred from using simple syrup.
Hard Core Brewing – Liquor.com
Once as common as water in any part of the country with apple trees, hard cider is now on the rebound. For awhile, I’ve been a fan of Warwick Valley’s Doc’s Draft Hard Ciders—especially the pear, which is slightly dry, earthy and loves to be sipped on a sunny day—and I’m happy to report that they are no longer alone on store shelves. A casual walk through a good shop will reveal a growing collection of interesting bottlings. Here are some of my favorites. READ MORE