Tanqueray Rangpur Gin - Giving Rangpur a Bad Name

As Tanqueray Rangpur is starting to spread across the country, I finally decided to try some and see if it could live up to all the hype. If honestly is a trend on this blog, let’s just get it out there – BAD gin. I didn’t like it neat, on ice, or with tonic. Usually, gin works well in one of these ways if it is a good product, but this gin was just plain awful!

For the record, I am not a gin-Nazi. By this, I mean that I don’t spend all day obsessing about the degrees of juniper in the flavor profiles to determine whether the label “gin” is appropriate. This accusation against more subtle, non-traditional gins being classified inappropriately seems pointless. Do you like the spirit? Can you mix it? Who cares what it is called then! I like traditional style gins like Tanqueray and other lightly-flavored gins like Bombay Sapphire, so I was ready to accept Tanqueray Rangpur’s taste as part of the new gin movement towards lighter more diverse flavors.

Instead, the gin violates all the rules of this movement. Newer gins are becoming successful because of the complexity they exhibit through numerous unconventional ingredients. Most of all, they blend these flavors together well to produce gins that are balanced and not overpowering. This alternative approach to gin works well because it competes with the dominance of juniper in most traditional gins. Tanqueray Rangpur claims this balance, but unfortunately, the rangpur flavors are so overwhelming that the promising use of ginger and other spices is lost. Even if only compared to other flavored spirits, I find the rangpur to not only be too dominant, but displeasing as a flavor as well. The use of lime in gin and tonics accentuates the refreshing nature of this drink, but the rangpur is anything but refreshing because of its overly bold taste.

As a bartender that strives to have knowledge of everything on the shelf (and those that will never make my shelf – like this gin), I had to try Tanqueray Rangpur. It is nice to know how far the reformation movement in gin can go without ruining the spirit. Now we know. What’s most disappointing about the gin is that it had so much potential. If the spices were allowed to take hold of the gin more, perhaps I would like the gin. If you want to try another gin that takes the alternative gin concept and does well, try North Shore’s Distiller’s Gin No.6. If you want a more mainstream gin, stick to Bombay Sapphire - it’s a much better gin, especially with tonic and a lime, rangpur if you like. The taste of fresh rangpurs is awesome in a G&T, but that’s not how you Tangueray.

A Note to Tony Sinclair: You annoy me and make me not want to drink Tanqueray ever again. It is no coincidence that since you showed up Tanqueray has started producing bad spirits like Tanqueray Rangpur. I have a bottle of Tanqueray on my shelf; if you want me to buy another, you should respectfully step down from your position and remind Tanqueray that they were great before you.

Goose Island Reserve - Part 1

I live about an hour and half south Chicago, but I will be moving 2 weeks. So, I am trying to experience all of the things I will be missing about Illinois. People and places aside, the quality beers provided by the Goose Island Brewery in Chicago are outstanding. Offering 14 different beers, Goose Island produces a wide variety of different beers, but above all their Reserve beers are top-notch! These beers include:

1. Pere Jacques

ABV – 9.0%

Alcohol by Weight – 7.0%

Hop Bitterness (IBU) – 26, Medium

Color (SRM) – 32, Warm Molasses

 

2. Demolition

ABV – 8.0%

Alcohol by Weight – 6.0%

Hop Bitterness (IBU) – 55, Medium

Color (SRM) – 5, Pale Honey

 

3. Matilda

ABV – 7.0%

Alcohol by Weight – 5.0%

Hop Bitterness (IBU) – 32

Color (SRM) – 13

 

4. Imperial IPA

ABV – 9.0%

Alcohol by Weight – 7.0%

Hop Bitterness (IBU) – 90, High

Color (SRM) – 12

 

5. Bourbon County Stout

ABV – 11.0%

Alcohol by Weight – 9.0%

Hop Bitterness (IBU) – 60, High

Color (SRM) – Midnight

Other beers include ales, a wheat beer, seasonals, and a killer oatmeal stout, but the very best are these reserve beers. Each beer carries a distinctive label displaying a story about the beer from Brewmaster, Greg Hall. These beers (except for the Pere Jacques for some reason) seem to be readily available at local stores, so I plan on getting my hands on each one. I have tried every beer but the Imperial IPA and Pere Jacques and plan on reviewing all of them.

As far as the Goose Island Brewery goes, the brewery started as a brewpub at 1800 North Clybourn Avenue in Chicago and has expanded to a brewery and bottling plant with another Beer Pub located in Wrigleyville (where I should have gone when I was there). The company maintains its close ties with the local community, but has started to gain acclaim on an international level as well. The Matilda recently won a gold medal at the Great American Beer Festival, and the Bourbon County Stout won a gold medal at the World Beer Cup. As I have complained about these types of contests before, this does not guarantee quality (have you seen Miller Lite’s World Beer Cup commercials?). But, in this case, the beers deserve all the recognition they have received. In the next part of this beer review series, Demolition will be discussed; check back soon…

Flying Dog’s Wild Dog Weizenbock Ale

ABV – 8%

Price – 15.80 (Pint)

In an increasingly competitive market, the ability for breweries to distinguish themselves is an almost insurmountable challenge. The Flying Dog Brewery has always taken a direct approach to this dilemma. The use of names like “Doggy Style” and the outlandish art on each bottle of beer prevents Flying Dog from fading into the shelves of competition. Mirroring this marketing style, the Flying Dog brewery claims its goal is “the pursuit of making bold, yet highly drinkable craft beers” (http://www.flyingdogales.com). Generally, the brewery meets this goal and produces some high quality beers with a unique taste that makes you want more. However, their special release weizenbock ale was less than satisfying.

As with all Flying Dog beers, the label immediately represents the brew; the self-anointed name “wild dog” from an already extreme brewery is perfectly descriptive. The color of the beer is a cloudy amber. The nose has a dominant apple (almost cider-like) aroma with a fresh bread yeast aroma. While producing a nice head upon pouring, little retention was demonstrated. Upon tasting, the beer felt flat and had few distinct stages of taste. The alcohol was hidden well among flavors of banana, apple, roasted malt, and subtle spices. Unfortunately, the flavors don’t work together well. Most notably, the banana seemed out of place.

At times, the effort to be distinct can be counter-productive. I found this beer too “wild”. Perhaps, this is what Flying Dog was striving for, but the flavors just don’t work well together. There is very little chance that I would ever drink this beer again. Maybe, I should have taken the warning from the rabid dog on the label and prepared myself for the unconventional taste, but even if I had, I still don’t think I would have been pleased. To be fair however, I must admit that my review differs from others I checked online. Those who reviewed the beer on beer advocate for example, generally liked the beer. Maybe they need rabies shots…

Boris Yeltsin and the Deadly Vodka Crisis

Former Russian President Boris Yeltsin died Monday. Boris Yeltsin will be remembered for orchestrating Russia’s transition from communism, but his fondness of vodka will forever be a part of his legacy. While Yeltsin’s admitted alcohol problems provided plenty of comedic opportunities, his impact on the Russian vodka industry has created a crisis in Russia that continues to cripple the country today. A crisis that started with Yeltsin selling the Russian soul to Pernod-Ricard, one of a few company that continue to collect independent spirit producers like Soviet paraphernalia. Yeltsin died of heart failure, but his elixir of choice continues to devastate the people of his country daily.

To begin, Yeltsin’s favorite vodka was reportedly Stolichnaya, but Yeltsin chose to share his prefered vodka and 42 other brands. In 1992, Yeltsin led a governmental effort which freed the vodka industry from state distribution restrictions. Unfortunately, this early act against communist ideology led to skyrocketing consumption because of the availability of numerous affordable vodkas. Amid decreased regulation, thousands of Russians died from inferior, formerly bootleg, vodkas, and the looming problem of alcoholism threatened the fragile economy.

Recognizing this problem, the Russian government was forced to begin regulating vodka production and importation. Unfortunately, the bootleg market emerged greater than ever, creating a wave of health risks that has poisoned the Russian populace since the mid-1990s. Last November, the Russian government was even forced to declare a state of emergency in several regions because of hospitals inability to handle the large waves of individuals consuming contaminated vodka. To quantify the problem, the Russian government estimates that 42,000 Russian die from inferior vodkas every year! This situation represents the greatest threat to Russia’s future at a time when the country is expected to lose nearly a third of its population by 2050. While part of this problem is related to the fact that abortions exceed births 13 to 10, the leading cause of death in Russia remains alcohol poisoning.

So why don’t Russians just stop drinking vodka right? Uhm…because they’re Russians.

Russians drink vodka like Italians drink wine. Even the Russian military is given a ration of two shots of vodka a day. Stopping the consumption of vodka simply isn’t a possibility; unfortunately, Russia cannot simply reverse the 1992 disaster of vodka deregulation. This unexpected development occurred because during the reforms, the Russian government sold Stoli along with over 40 other companies to SPI, a partner to the massive corporation Pernod-Ricard. The price was only $300,000, less than the combined cost that Stoli spent on its Blueberry Vodka ad campaign! Russia tried to stake claim to the companies, but has been unable to find any loopholes in the legal agreements. Instead, Stoli and other companies are allowed to distill their product in Russia, but internationally distributed bottles must bottle outside of the country (now Latvia), a sort of punishment for disloyalty.

Other companies have begun to produce vodka in Russia with government support, but they are focused on the international market, not domestic consumers. These companies include Russian Standard, who produces Imperia. Vodka companies that do focus on the Russian market can be found mostly in Ukraine, and these companies frequently confront poor cooperation from the Russian government and still do not represent a cost-effective alternative to the bootleg vodkas being consumed by the poorer citizens of Russia.

Normally, I would begin discussing some activist solution to help save the Russian people from these horrible vodkas, but to be honest, no solution appears in sight. Contaminated vodkas killed thousands of Russians during the period of deregulation and through bootlegging so potential government regulation shifts seem hopeless. We could blame Pernod-Ricard for taking the only affordable vodka sources from Russian, but $300,000 for Stoli and 42 other companies was a steal anybody would have taken. Additionally, the Russian government continues to disrupt any attempts made by these companies to return vodkas like Stoli to the everyday Russian.

Instead, the Russian government needs to promote cheap, domestic production to ensure the safety of its citizens. Russian governmental support has focused on companies like Russian Standard, but their focus on the international market does nothing for Russians. Assistance to Russian companies focused on international distribution and those that would be targeting a domestic consumer are not mutually exclusive, a fact that needs to be realized by the Russian government.

Reflecting on these issues, I feel almost compelled to purchase alternative vodkas with less deadly histories, but doing so would only further harm the Russian populace by adversely affecting Russian jobs at companies like Stoli. Remember, even though these companies no longer target the Russian populace as a customer base, the citizenry remains as a valuable source of employees. In a country with already low job potential, disrupting even the smallest sources for employment is anything but beneficial.

Mankind’s greatest tragedies are the most incomprehensible. The vodka epidemic devastating Russia is one of the saddest because of the complex oppositions between monetary pursuits and human life or culture and the risks of vodka consumption. In such situations, the most viable alternative for those of us fortunate enough to be outside of the crisis is to gather what lessons exist.

This situation serves as warning about the effects that large corporations can have on the alcohol industry. Pernod-Ricard could not have predicted the implications of its takeover, and future purchases are unlikely to have any remotely similar results. But, there is something to be said for supporting the smaller, independent company to avoid disrupting the demand and cultural practices of where our spirits come from. One needs to only look south of the border (or south in this blog if you want to read my article on the tequila industry) to find other examples of how corporate takeovers and American demand can have detrimental results.

Also, the next time you drink your Russian vodka, consider the privileged opportunity that rests in your glass. Unlike those focused on smoothness through repetitive distillation, Russia vodka has always carried a certain burn and harshness, which while providing a preferable, distinct flavor, now exhibits a symbolic memorial. Yeltsin always appreciated his.

References

-Canbera Times. (2006, Nov. 19). Cheap ‘vodka’ poisons thousands of Russians.
-Rosenberg, M. (2006, May 31). Population decline in Russia. http://geography.about.com/od/obtainpopulationdata/a/russiapop.htm
-Ryan, R. (2006, Nov. 24). From Russia with Love? Financial Times. http://www.ft.com

Product Review: The Mojito Company 12" Maple Muddler

I had initially placed the tequila post and Russian vodka post next to each other, but upon further review I decided to place a review of a muddler I bought recently in between as a buffer. I can get pretty critical of business practices and didn’t want the blog to get too dramatic. For the record, I drink spirits from several companies I am critical of and do not plan on stopping. I just like to provide a cautionary voice for the industry and support those companies that maintain their independence and focus on distinction. That said; the muddler…

The Mojito Company
12″ Maple Muddler
Price: $14.95

I chose the 12″ maple muddler from the Mojito Company because of the price and functionality. The muddler also is varnish free, which is a very important characteristic of a good muddler. The varnish has the potential to wear off and may even begin affecting your drinks, so avoid them altogether. Unfortunately, these muddlers are the most common so you may have to look, or as I did, purchase off the net.

I also love how the riveted base keeps the fruit from sliding up the side of the glass. This is not an issue that occurs often when making my cocktails, but the wide base also helps the muddling process. By providing a wide surface area on the base of the muddler, it is easier to avoid over muddling mint leaves and fruit.

The handle is also very comfortable. As the handle reaches the top of the muddler it expands, allowing for a more secure control of the muddler. The muddler’s length is also useful. Allowing for muddling n nearly any style glass or even some of the larger cocktail pitchers I own. However, the size does not make the muddler to wide as it fits into skinnier glasses. I’m not usually one for brand placement, but the branding sunk into the wood of the muddler is done well and not gaudy.

I would recommend picking up this muddler if you are looking for one. If you want to go all out get a traditional Brazilian muddler or opt for the Mojito Company’s redwood one, but I think that this model works well, maintains the classic wood look and feel, and is a great all-around product. I attached the link for the one I got below as well as some alternatives I also considered to provide an equal perspective as well as an article Robert Hess did about muddlers over at the Spirit World.

Cocktail Causes: Better Tequila = Better Environment

According to myth, the Aztec goddess Mayahuel was inspired to create tequila after watching a mouse become intoxicated after consuming agave. By crafting the spirit, Mayahuel became known as the goddess of agave. However, this bit of tequila trivia ignores Mayahuel’s most prominent role in Aztec mythology; Mayahuel was also known as the goddess of fertility. Unfortunately, ignoring the relationship between tequila and fertility seems to be an ongoing problem.

The devastating fungus called fusarium, which swept through Jalisco nearly a decade ago damaging almost a third of agave plants at a time when demand for tequila was reaching unprecedented levels, remains an enormous threat to the industry. The crisis caused a shift in how tequila was produced. The financial strain made it difficult for independent distillers to continue to make tequila; instead, they were forced to sell their property to major corporations which often focused on quantity over quality. Recognizing increased demand for tequila amid shortages of blue agave, which can take up to 12 years to fully mature, many companies began purchasing other types of magueys, wild varieties of agave that grow in places such as Guerrero. The result was a decrease in biodiversity; whereby, these maguey plants became threatened by the consumption of the industry and shoot development became more common. Additionally, the practice of growing agave from shoots, not fertilization, created circumstances that increased agave’s vulnerability to fusarium.

These circumstances can be seen on the shelves of your local liquor store. The finest tequilas are made from 100% blue agave; however, most tequilas are “mixto”, meaning they may be made from only 51% agave. These tequilas frequently import other magueys to supplement blue agave, creating cheaper tequilas which are most cost effective for consumers and producers. Even the some most respected of tequilas, such as Jimador, have made the switch from 100% agave. While the number of available 100% agave brands has grown and mixto tequila brands have slightly decreased, the amount of mixto being produced by these companies is climbing every year. Sadly, the booming mixto market has increased the stress on agave production and created circumstances in which a repeat of the infamous shortage is very possible.

Fortunately, the increased environmental consciousness in which 65 percent of Americans report trying at least one organic product and 10 percent consume organics weekly has created a demand for organic products in unexpected industries. Recently, vodkas, such as Square One and Liquid Ice, have emerged to meet this demand, yet the amount of organic tequilas remains extremely limited. Nevertheless, alternatives do exist. 4 Copas produces a 100% blanco, reposado, and anejo tequila which is completely organic. Distirbution of this tequila is most widespread in California, but recent success at international competitions may encourage increased distribution.

If 4 Copas is not an option, minimally, consumers should try to purchase 100% agave tequilas over mixtos. These tequilas still commonly come from shoots, but purchasing these productss reduces threats to biodiversity from the practice of importing wild maguey plants. Additionally, these tequilas just taste better! Of these brands, Sauza and Herradura are investigating ways to turn waste products from production into bioplastics and alternative energy sources.

The connection between Mayahuel’s role as goddess of agave and fertility may seem to be an unusual relationship. However, the need to consider the role of biodiversity and organic production in the tequila industry cannot be underestimated. Advocating change for a better product and healthier environment must begin with consumers. The world of cocktail enthusiasts is aware of how to choose tequila for quality, but the everyday consumer generally chooses a popular or cheaper brand. Educating these individuals is the responsibility of those who are aware of these differences. By taking any opportunity to do so through blogging or by taking additional time to explain products to your customers at the bar, interpersonal interaction can help to improve what is quickly becoming the world’s next fine spirit.

Earth Day Is Tomorrow; Recycle Your Bottles

I am out of town today; so I am writing while on my trip to see the Chicago Cubs play at Wrigley Field! I want to make sure I have daily posts on this blog, so I just wanted to make a few notes about the importance of tomorrow. As our hobby involves the consumption and mixing of liquids that come in glass bottles, our ability to change our lifestyles, or educate others, about the recycling of glass bottles can make a dramatic impact on the environment.

Recycling just one beer bottle has the potential to save enough energy to boil 5 cups of water. Virtually every common type of alcoholic beverage bottle (beer bottles, wine bottles, and liquor bottles) can be recycled. Some people find recycling to be an inconvenience, but if you are consuming enough bottles to make recycling a burden, you might have other problems. Storing the occasionally emptied bottle in bins in the garage is easy and requires only a short walk in your home and a monthly trip to a recycling center, which can usually be found at a local grocery store.

If you work in a bar, the potential for making an impact is enormous. The Glass Packaging Institute (GPI) has created several online tools for helping bars change to environmentally friendly businesses. This may take some additional effort, but with the right structure bars can easily meet recycling goals. Additionally, GPI points out that bars that have implemented these procedures have been able to market themselves as ecologically focused businesses, providing another reason for customers to return. The benefits for recycling at your bar dramatically outweigh the disadvantages. Earth Day is tomorrow; make a change for the better!

Time to Plant Your Own Mint!

The popularity of mojitos is reaching epidemic proportions. The source? Elian Gonzalez – the mojito was never popular until he floated over. Like Elian’s family status, the mojito has been subjected to a barrage of interpretations. The endless combination of rums, syrups, spices, and, most recently, purees has resulted in history’s most widespread, non-traditional interpretation of a singular cocktail’s possibilities. However, despite these numerous modifications, the most distinguishing ingredient, in the mojito receives disproportionate attention.

Mint is often mistakenly viewed as a singular flavor, not a type of herb. While mint has a recognizable aroma and impact when used in cocktails and cooking, the world’s over 500 species of mint are anything but uniform. Tea enthusiasts use several varieties of mint and can be a great source of information, but cocktail enthusiasts generally only recognize the distinction between peppermint and spearmint. This limits the potential for flavors ranging from apple to chocolate.

The practice of growing certain mint types for use in cocktails is not a new concept. The variation known commonly as “Kentucky Colonel” is a blend of spearmint and apple-flavored mint. This type of mint is used to flavored mint juleps at the Kentucky Derby and should be specifically sought by all julep fans.
Cocktail purists can track down Yerba Buena for their mojitos. This type of mint is the most widespread variation found on Cuba, where the mojito was invented, and therefore presents the most original drink flavors. Several species of mint are commonly confused for Yerba Buena, so be sure to look specifically for Clinopodium douglasii. This type of mint can also be found growing wild along Pacific coastal areas.

CORRECTION BREAK! (5-7-07)
I had researched mint a while back when I was attempting my own mint project and think I got some bad information off a website. As admitted later in this post, I know absolutely nothing about plants. Generally, they are green; they need water and sun to grow. That’s about it! So, I was unable to catch some errors I made when writing this essay. Fortunately, Erik E. (I leave his last name to respect his privacy) sent me an e-mail with some excellent information. Never shy to show that I am in no way an expert when it comes to cocktails (I’m just putting my thoughts out there) or plants, here is Erik’s correction:
Hi Robert,

Saw your blog post about mint.

While I thought it was fun, I did notice one little problem.

As a plant guy, I have to warn you to beware of common names. The same plant can be named different things in different areas or different plants can have the same name.

A bunch of different mint-like plants were named “Yerba Buena” by Spanish
Missionaries in various parts of the world. The term really just means “Good Herb”, and seems to have been applied fairly indiscriminately to medicinally useful plants introduced to the missionaries by the native peoples of the various lands they arrived in.

The West Coast perennial herb, Clinopodium douglasii(Satureja douglasii), while an interesting plant which might make an interesting cocktail, is absolutely not the same as the plant called “Yerba Buena” in Cuba.

The Yerba Buena in Cuba is very much a mint. It is much closer to Spearmint in flavor than Clinopodium douglasii. As the West Coast Yerba Buena is a finicky plant, which tends to faint and die when things get too hot or dry, there is no way it would even grow in Cuba.

By the way, it’s a bit funny this came up now, as I was just talking with another San Francisco cocktail enthusiast about using the West Coast Yerba Buena for aspecial West Coast Mojito.

Anyway, as the settlement which eventually became San Francisco was originally called “Yerba Buena”, it is something of a personal interest to me.

Regards,
Erik E.
San Francisco

Thanks Erik - you have been extremely helpful and made this post much more informative!

This may sound like a lot of work for minimal distinctions, but remember, the best cocktails are a combination of subtleties that merge, forming amazing flavors and complexity. Additionally, mint is one of the easiest and cheapest perennials to grow. Once planted, it will grow rapidly. If anything, the greatest concern is that mint might take over your garden. If you are plant inept, like me, here are the 5 specific steps to growing mint:

1. Find a place where mint can take over – it will! The best conditions have partial shade with moist, moderately rich, slightly acid soil, but it can grow just about anywhere.
2. Plant your mint early in the spring – the sooner the better. You can find mint at the nursery, but can order the more specific types discussed above online.
3. Plant the mint 12 to 18 inches apart.
4. Keep the soil moist until the plants are established.
5. Pinch stem ends off each spring to keep plants bushy. At the end of the gardening season, prune plants back to near ground level and top-dress with compost (http://www.ehow.com/how_320_grow-mint.html).

If you like mojitos and juleps, save some cash, add some flavor, and if you’re a nighttime bartender, get some sunlight by growing your own mint. Like all drink ingredients, fresher mint makes better cocktails. You will be impressed by the difference the freshness and variety growing your own mint has to offer. The legal drinking age in Cuba is 18, but it is never enforced. Elian Gonzalez is probably drinking Yerba Buena mojitos right now - try one yourself!

Svedka: "Make Cocktails, not War!"

The risky decision to combine politics and cocktails has been avoided by any good bartender. We maintain a status of “armed neutrality” in our own alcoholic Switzerland. Tempted to intervene at times and set the record straight, veteran bartenders obstain, recognizing that patrons do not want a margarita garnished with a side of political jackassary. The rim is already salty enough!

The only exception is when a guest articulates a view so ridiculous that it must be corrected to maintain the sanctity of the bar. The political “expert” is usually drunk and unaware of his annoying behavior. The bartender enters into a specific social contract when intervening in the political conversation. We sacrifice our tip to win the political battle. The nature of this relationship demonstrates why bartenders usually maintain their neutral status. Engaging the enemy is bad for business.

Nevetheless, mixing cocktails and politics must, at times, occur, resulting in a taste more bitter than Campari. Svedka vodka appears to be engaging its own drunken counterpart: George W.Bush. However, instead of uttering a snide comment, the company offers a cocktail. The strategy is intriguing. Quelling a political rival with additional cocktails may incapacitate an individual’s political ramblings, but can cocktails stop war? We must remember the past experiences of our Commander in Chief; the President is no lightweight. This is going to take a large amount of vodka!

Perhaps, Svedka is suggesting a new battlefront tactic – provide cocktails to the insurgency. Instead of firing back, offer a Cosmopolitan. This would require some additional training however, as most drafted bartenders would simply make a glass of cranberry jucie with a touch triple sec, vodka, and Rose’s lime. Sadly, this has the potential to escalate the conflict. It is also important to remember the religious practices of the insurgency as well. This approach might have worked with the Germans, but this is a new age.

We can also safely assume that Svedka would like to use its own product in its cocktail military proposal; after all, defense contracts can be very profitable. Some rumors are already circulating about a new cocktail called the Halliburton. Minimally, Svedka would need to provide a product that could be mixed in a variety of forms to please varying tastes. Svedka vodka is nothing special. It mixes well like most vodkas. It’s not great or offensive; the Svedka cocktail might help resolve the conflict. God help us though if they use their flavored vodkas. The use of Svedka raspberry is likely to inspire any remaining Iraqi support to quickly shift sides. With such risks, the Svedka cocktail military plan looks too dangerous. But, hey, at least it was a plan – go figure!

I guess all hope for winning the war rests on Svedkas backup weapon – the seemingly friendly Svedka_grl. She may seem nice, but not only is she distracting in weird, mechanic way, the “_grl” packs quite a punch! It will be like iRobot all over again. Wait, does this imply Svedka’s image is a rip-off of another bad Will Smith movie? Sarcasm here? Never! While releasing an army of Svedka_grls is tempting and probably would be more effective than current approaches, the basic issue is not the war – it’s that a man named George W. Bush decided to stop drinking so he could become the President. A few more cocktails could have changed the course of history - remember that when you’re making your own!

Svedka might be on some weird path to peace, but what do I know? I’m just the bartender; I have no opinions on politics.

North Shore’s Aquavit and the Midnight Sun Cocktail

Living about 120 miles from Chicago (at least for another month), the North Shore Distillery products have managed to make their way to at least one local liquor store. North Shore is a small, independent distillery located near Chicago in Lake Bluff, IL. Owned by Derek and Sonja Kassebaum, the distillery is the state’s first bonded and licensed distillery. While North Shore has garnered attention for its gin, vodka, and flavored vodkas, the distillery released the first member of its “artisan collection”. North Shore’s Aquavit - Private Reserve is the first domestic aquavit, reflecting the tenacious nature of the distillery.

By definition, an aquavit’s primary flavor must be derived from caraway. Traditionally a Scandinavian spirit, aquavit pairs well with fish and is usually served chilled. North Shore’s aquavit’s primary ingredients are caraway, cumin, and coriander, but the cardamom and anise come across strongly as well. The aquavit also tastes of subtle citrus flavors and spiced tones. The spirit is aged in new American oak barrels. Despite the distinct yellowish caramel color, the aquavit is not colored. I will be playing around with the aquavit in the next few days, but the spirit itself is intriguing neat and on the rocks. I think the appeal of the spirit will die as the novelty wears off, but currently, I have a new friend.

However, as an avid cocktail enthusiast, the true test of this spirit is the potential it holds for mixing. Traditionally, aquavit rarely appears on any bar shelves. Despite the existence of several cocktails using aquavit, these drinks are lesser-known and have faded into mixology obscurity in the states. Attempting to re-create the aquavit, North Shore offers up the Gingervit, a mixture of aquavit, ginger syrup, orange bitters, and club soda. While this sounds awesome, I was out of ginger syrup (my favorite flavored simple syrup), so I decided to make a Midnight Sun instead.

The drink obviously gets its name from the connection between aquavit and its region of origin. Several recipes for this drink exist on the internet. Absolut gets confused and names two different drinks the Midnight Sun on its website- only one of which has aquavit. Hey, what can you expect from a company who confuses the taste of pears for the taste of ass? As usual, the trusted cocktail database comes to the rescue:

Shake in iced cocktail shaker & strain
1 1/2 oz aquavit (4.5 cl, 3/8 gills) - North Shore is preferred
1/2 oz grapefruit juice (1.5 cl, 1/8 gills)
1/2 oz fresh lemon juice (1.5 cl, 1/8 gills)
1/2 tsp sugar (2 dashes)
1/4 oz grenadine (6 dashes, 1/16 gills) - Homemade please
Add orange slice
Serve in a cocktail glass (4.5 oz)

The drink was not just good - it was awesome! I loved how the spiced and herbal flavors of the aquavit interacted with the citrus juices. If you get a chance to try this cocktail do it! I am sure that other aquavits would suffice, but the North Shore product really seems to be extraordinary. I would mention their positive results at the SFSC, but I already made too many claims on that subject! Try the cocktail, but if you have a chance get a bottle of the first domestic aquavit. It doesn’t come from the land of the midnight sun, but the spirit and the cocktail shine nevertheless.

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