Category: Drink

The first time I made my new commute, I used a GPS app to get to work and spent my time worrying about whether I was driving fast enough but not too fast and whether the guy in the truck with all the bumper stickers actually hunts that much big game or this is all some sort of elaborate role-playing for him.

The second time I drove there, I vaguely remembered that I needed to take Exit 9 off the highway. As I drove past Exit 10, I made a mental note to keep my eye out for signs for the next exit.

Somehow, I found myself at Exit 8.

That’s odd, I thought, I must have really lost myself in singing along to that Lionel Richie cover. I couldn’t be very far from where I wanted to get off the highway, so I decided to take the exit, then circle back if I needed to.

But it turned out to be the exit I actually wanted. Weird though, how I missed Exit 9. I decided to look for it on my way home that night.

I missed it again. This time I blamed Whitesnake and visions of Tawny Kitaen dancing on the hood of a Jaguar.

I didn’t see Exit 9 the next day. This time, I blamed the podcast I was listening to. Not to go into too many details, but it turns out that pigeons are fascinating.

As one week turned into the next, though, even I couldn’t be absent-minded enough to forget about Exit 9 every single time.

It turns out, there is no Exit 9, southbound or northbound. Just a suspiciously uninteresting stretch of highway. I wondered if this was one of those no-13th-floor-in-a-hotel things, but I had vague memories of other Exit 9s on other highways so that probably wasn’t it.

I started to research the missing exit, but I stopped short when I realized that any answer I found would be a dry, profoundly boring, bureaucratic answer that would strip away another layer of my rapidly diminishing sense of childlike joy and wonder. It would have something to do with zoning, or population density, or a ballot referendum or something.

In other words, exactly the sort of cover story the government would cook up to cover the secret entrance to a covert military base, or an academy for mutants, or the entrance to an underground facility where they train sexy kung fu accountants or something. In other words, something I’m probably better off not knowing about.

But, you might ask, would the government actually be dumb enough to go to all that work and still mess up on the exit’s numbering?

Have you met our government?

It’s enough to make a vigilant citizen need a cocktail.

The Secret Exit

This is a riff on a classic drink called a Missing Link. It’s extremely simple, but also suspiciously difficult to remember the details of.

What was I supposed to pick up at the liquor store?, you might ask yourself. I really like that new drink and I’ve used up all the … all the … you know, the stuff that’s like triple sec, but not triple sec?

Almost like an agent in a black suit had hypnotized you, or something.

Ingredients

2 ounces really good rum – the best you’ve got

¾ ounce freshly squeezed lemon juice

¾ ounce orange curaçao

5 drops rose water

Wet a martini glass and put it upside-down in the freezer to frost.

Add all ingredients, with ice, to a shaker. Shake, until unbearably cold.

Strain into your frosted glass.

This is one of those drinks that is at its best when you start with it blisteringly cold. At the first sip, it might seem the slightest bit too acidic. You might wonder if you should have added some simple syrup or something to mellow it out. Subsequent sips will taste more and more well-rounded, though, as it warms up and the rose esters start to hit your palate. You will make a mental note to make this drink more often.

Let’s see if you can remember to.

Featured photo: Courtesy photo.

Maine and beer are a thing

Is there a better place in the world for beer than Portland, Maine?

Aside from just very high-quality, very fresh beer straight from the brewery or close to it, the proximity is off the charts. There are a few different spots where your trusty Uber driver can deposit you and you can just bounce from brewery to brewery to brewery on foot.

I’m not saying you should be having multiple beers at each brewery or even one beer at each brewery, but that’s just pretty cool. There’s something more relaxed about the brewery scene too — it’s much more laid back than walking into a bar, although Portland is pretty laid back regardless.

During a very recent visit to Belleflower Brewery in Portland, I counted approximately a dozen dogs and even more babies. Not really on the babies but you get the point: dog-friendly, family-friendly, you know, friendly.

If you like beer, regardless of style, it’s just a place you need to go at some point. Even if you’re not into hopping from brewery to brewery, there are countless tremendous bars and pubs featuring a wide array of the local brews so you can still experience the area’s top beer.

OK, this isn’t an advertorial. I just went to Portland a couple weeks ago and I’m still excited. That’s all.

Here are some highlights from my most recent Portland excursion. Is it going to be IPA-heavy? Yes it is.

Magpie Pale Ale by Belleflower Brewery

Belleflower, which was new to me, was one of the gems of the trip: great beer across the board. Loved this particular beer — super easy to drink and incredibly flavorful. This New England pale ale is very piney and boasts big grapefruit flavor. Magpie is Belleflower’s flagship brew and I suspect you’ll want to have a couple of these.

Abstract Object Milk Stout by Battery Steele Brewing

After a sea of IPAs, this was a welcome change of pace, featuring rich, dark malts and robust notes of dark chocolate and toffee. This is a decadent brew. The brewery also featured a version of this with Madagascar vanilla that I didn’t get to try.

Assume Positive Intent by Bissell Brothers Brewing

Bissell is the one brewery in Portland that makes me nervous. Not because I’m questioning the beer but because I’m terrified I’ll have to wait in line. I need not have been concerned as its tap room was, honestly, a little quiet. I liked that personally. I dubbed this the beer of the trip very early in the weekend and it may still have come out on top. This is delicious, exploding with tropical citrus flavor in a very drinkable package.

Portals Sour Ale by Definitive Brewing Co.

Another brewery that was new to me, Definitive cranks out a series of sour ales with its Portals series. This sour ale was brewed with Maine Blueberries and the blueberries are basically trying to jump out of the glass this brew is so flavorful. Not too tart, I’d definitely hand this to someone who says they don’t like sours.

Prime IPA by Goodfire Brewing Co.

This is like my dream IPA. It’s hazy, although I wouldn’t call it juicy. I might even call it dry with a fresh, fruity brightness. As the brewery says, this is an “all day kinda beer.”

What’s in my fridge

Glass DDH IPA by Northwoods Brewing Co. (Northwood)
My wife picked this up for me because the fishing-themed label has a fishing “fly” on it. She made the right call, not just because the label is beautifully done. This IPA is bursting with tropical flavor, including pineapple and melon, and finishes a little sweet (in a good way). I wasn’t familiar with this brewery but I will make sure to familiarize myself. Cheers!

Featured photo: Courtesy photo.

When I was extremely young, my father was a big fan of easy listening music. His favorite song was called “I Want Some Red Roses for a Blue Lady.” I remember this song as being awful.

Yesterday I thought of it for some reason and looked it up. It turns out that Wayne Newton recorded it in 1965. As I called it up on YouTube, I knew that I would listen to it and realize that now, as I hobble into late middle age, it would actually be pretty good. I would find myself enjoying it and that a week from now it would be on the driving playlist I use to torture my teenager.

As it turns out, it’s even worse than I remembered from my childhood. The trauma from hearing this as a kid must have forced the worst of it from my memory. Even I wouldn’t inflict this on The Teen.

On the topic of questionable decisions from the 1960s, I was reading through 1969’s The Esquire Drink Book, looking for a new cocktail recipe. When it comes to Mad Men-era, charming-but-arrogant drink recipes, Esquire had a bit of a corner on the market.

The recipe that grabbed my attention had a name so of its time that even after I read through it, said, “Nah!” and flipped past it, I kept returning to it: The Bosom Caresser. I mean, if you’re looking for a Swinging Sixties, Wayne Newton on the hi-fi, “My wife doesn’t understand me” type of drink, this seemed like a no-brainer.

Long story short: I ended up making it and it was OK. It was not spectacular and I don’t think I’ll make it again. The combination of brandy, marsala wine and raw egg yolk did not fill me with enthusiasm.

(That said, I did find out the hard way that if you do make a cocktail with a raw egg yolk in it, you should dry-shake it with the alcohol first, before adding the ice. Dropping a yolk into a shaker full of ice will make some of it freeze and you will end up with really unappetizing globs of it floating around in your drink that you will need to filter out before serving. We know that now.)

So where does that leave us?

In my case, invigorated from a long hot shower, to wash the sleaze off me and the memory of Wayne Newton out of my memory. As an antidote, here is the classiest drink I know:

Lady in Blue

Ingredients

1½ ounces very cold gin

¼ ounce créme de violette

¾ ounce fresh squeezed lemon juice

½ ounce simple syrup

3 drops orange blossom water

A “slip” of blue curaçao

Combine all ingredients, except the blue curaçao, with ice in a cocktail shaker.

Shake until frost forms on the shaker and your hands become uncomfortably cold.

Strain into a martini glass. This is one occasion where you should not frost the glass first; you will want to show this cocktail off. The frosted glass would mess with that.

Pour a small slip of blue curaçao down one side of the glass. It is denser than the rest of the drink and will pool in the bottom of the glass.

While this is a delicious cocktail — crisp, gently sweet, subtly floral and just ginny enough to grab your attention — this is probably the prettiest drink you will ever make. If you find yourself needing to impress somebody, this is the drink to make. It’s gorgeous without making it seem like you’ve tried too hard.

Featured photo: Lady in Blue. Photo by John Fladd.

Does reusing spirit barrels add something to wines?

Natural and minimalist winemaking methods have been prominent in the news these past several years but there is another trend surfacing: bourbon (and other spirits) barrel-aged wine.

Production has boomed since its modern re-introduction in 2014 by Fetzer Vineyards, which produced a zinfandel that was aged in recycled bourbon barrels. Distillers have aged spirits in bourbon barrels, but a little-known fact is that aging wine in recycled whiskey barrels has a storied past.

The Beringer brothers arrived in Napa in 1869 to work at Charles Krug, one of the first wineries in Napa Valley. In 1876 they had their first pressing of their own grapes, and to age their wines they reused whiskey barrels. Long on ambition but short on cash, they thought it made good financial sense and they discovered it added a certain complexity to the wine. Fast forward, we have a whole generation of millennials intent on exploring and expanding the production of bourbon and other spirits, and the marketplace for mainstream and small-batch distilleries.

In addition to bourbon barrel-aged cabernet sauvignons, we have other red varietals now aged in spirit barrels, and the trend has extended to tequila barrel-aged sauvignon blancs. But how does spirit barrel aging influence the structure and taste of the wine? Does it really impact the wine? Bourbon barrels are slightly taller and skinnier than standard oak barriques, and thus increase the wine-to-wood ratio. Also, bourbon barrels are required to be made from new, heavily toasted American oak. Since they are used just once, there is an abundance of flavor left in the wood. These barrels impart the character of whatever was previously in them, so, with bourbon barrels, you should expect that smooth sweetness and vanilla and caramel essence of the bourbon in your wine.

Our first wine is the Beringer Bros. 2019 Bourbon Barrel Aged Cabernet Sauvignon (available at the New Hampshire Liquor & Wine Outlets at $17.99). The color is intensely purple-red and “thick.” To the nose are scents of ripe black cherries and chocolate. To the tongue, the black cherries remain, albeit reduced, and there are persistent tannins. I don’t know if the “flattened fruit” is the product of the grapes or the fact the wine was aged for six months in bourbon barrels. This is unquestionably a wine to be paired with grilled beef or pasta with a tomato sauce. It will balance but not overpower your entrée, with an alcoholic content of 14.5 percent.

Our second wine, a Robert Montavi 2019 Private Selection Bourbon Barrel Aged Cabernet Sauvignon (available at the New Hampshire Liquor & Wine Outlets at $10.95, reduced from $15.99), is produced a bit differently. The grapes grown in Mondavi’s coastal vineyards are aged in a mix of new and used bourbon barrels. Mondavi reports the new barrels give the wine its undertone of toasted oak, while the used barrels, from a Kentucky distillery, impart vanilla and dried herbs. This blending of barrels sets this wine aside from other cabernets. The color is dark purple-red, fading to a rose-colored ring. To the nose, there are blackberries and chocolate. To the tongue, the berries are joined with vanilla, caramel and some mocha. The tannins are much softer than in the Beringer tasting. With an alcoholic content of 14.5 percent, this is a wine to be paired with grilled meats, including marinated chicken.

Our third wine, the 1924 Limited Edition Bourbon Barrel Aged Cabernet Sauvignon, by Gnarly Head Wines (available at the New Hampshire Liquor & Wine Outlets at $11.99, reduced from $16.99), heralds from Lodi in California’s Central Valley. With an alcoholic content of 15 percent, this is a wine that needs decanting and can be paired with game, venison or lamb. The color is dark, dark purple and the nose is of blackberries and leather. To the tongue there is an abundance of dark berry fruit, coupled with strong tannins. A dryness permeates the finish.

Tim McKirdy, staff writer at VinePair, noted in an article that one critic states that spirits-barrel aging is a “marketing gimmick” and it’s a great way to “mask the flaws of sub-standard fruit.” In McKirdy’s referencing the tweet, the critic further states, “It’s like putting lipstick on a pig. It’s still a pig!”

On the other hand, other critics allude to the “blurring” of lines; this method is attracting beer and spirits drinkers to pair their food with spirits-barrel aged wine. I say, you be the judge!

Featured photo: Courtesy photo.

Why these seasonal brews are hard not to like

I know I get all indignant about pumpkin beers, specifically that they arrive too soon each year, but the reality is, I like them. Labor Day hits and wham, it’s pumpkin time.

OK, honestly, I usually make it until later in September, but this year I was ready early. It was a strange summer and I think I was ready to turn the page.

When it comes right down to it, the complex, sweet, earthy flavor of this giant squash actually does go well with beer.

Yes, I do think you can run into pumpkin beers that are too sweet, too syrupy and maybe more pumpkin pie spice than pumpkin, but I also think you’re starting to see a greater array of really good pumpkin beers, particularly as craft brewers jump on board with this style.

While I dare to say the cinnamon-sugar-rimmed glass shouldn’t be shunned as it so often is by beer enthusiasts, there’s just more to pumpkin beer now than simply sugar and spice. Brewers are roasting locally grown pumpkins — or using fresh — to develop a rich, sweet, complex flavor that creates delicious, interesting beers.

You are seeing pumpkin beers run the gamut, from big, heavy stouts and porters with a pumpkiny, malty backbone to super light, crisp brews that accentuate the sweetness of pumpkin — and everything in between. So you have plenty of choices.

Despite being awfully sweet and syrupy, the Southern Tier Pumking is an explosion of flavor. Shipyard has taken a step past its popular Pumpkinhead with its Smashed Pumpkin, which is, well, a lot more intense with its 9 percent ABV.

Local craft brewers are experimenting with pumpkin, not satisfied with the more mass-produced beers, pairing pumpkins with yams, vanilla, nutmeg, cloves, molasses and more. They’re pairing pumpkin with an array of seasonal flavors and many are experimenting with barrel-aging and souring.

As beer drinkers, we’re the real winners here. If you do like pumpkin beers, it’s an exciting time. Here are four pumpkin beers to enjoy this fall.

Pumpkin Ale by Smuttynose Brewing Co. (Hampton)

This is a longtime favorite of mine: hearty, not too sweet and just a little spicy. Although, honestly, I haven’t had it in a few years, more by accident, so I’m looking forward to it this year to see if its taste or my palate has evolved. My memory says the pumpkin is very present, but not so overpowering.

Toasted Pumpkin Ale by 603 Brewery (Londonderry)

I love this beer. The brewery makes this with real organic pumpkin and then ages the brew on Madagascar vanilla beans and cinnamon sticks. This is just exploding with flavor.

Post Road Pumpkin Ale by Brooklyn Brewery (Brooklyn, New York)

I think this is a perfect pumpkin brew: pumpkin-forward with just a little spice, it’s warming and sessionable. I grabbed one of these recently after a long day of yard work and, well, that was just the right move.

Pumpkin Patch Ale by Rogue Ales and Spirits (Newport, Oregon)

They grow their own pumpkins. That’s just pretty cool and indicative, again, of brewers’ commitment to this style. Vanilla, orange peel, cardamon, ginger, cloves, cinnamon and nutmeg together make this a spice-forward pumpkin beer. If you’re going to go spice, you might as well not hold back. This beer certainly doesn’t.

What’s in my fridge

Islands IPA by Mast Landing Brewing Co. (Westbrook, Maine)
I’ve got to say I’m yet to try a beer by this brewery that I don’t love. I feel like they’re just meeting me on my level time and time again. I find an inherent drinkability with all their beers. This is a double dry-hopped IPA brewed with Azacca, Simcoe and Centennial hops that delivers a fresh, clean and tropical punch. This is one you’re going to return to over and over. Cheers!

Featured photo: Smuttynose Pumpkin Ale is a classic. Courtesy photo.

Eye-catching packaging, tasty wines

Traditionally grapes were picked, vinified, sometimes aged, and then bottled and sealed with a cork and foil or wax. The bottles were finished with simple labels identifying the vineyard or blender, grape varietals and vintage. The bottles were loaded into cardboard boxes or wooden crates and sent off to distributors for sale.

While the bulk of the wine industry still operates this way, the marketing of wine has evolved to appeal to a larger and younger market. There was a huge outcry when vintners started to put screw caps on bottles. There were claims that the screw tops would fail; they would not keep the wine from spoiling. Fact is that screw tops have replaced corks on many wines. Next came “box wine” — the wine that can be loaded onto the shelf of a refrigerator and tapped when one wants a glass of chardonnay. Then came “wine in a can.” A can is a perfect way to keep a carbonated beverage; why not make that beverage a wine?

The packaging and marketing of wine has become an industry unto itself. Several years ago, some vineyards commissioned artists to create labels for them. The label of the 2019 Navigator Sauvignon Blanc of Napa Valley (originally priced at $32.99, reduced to $14.99 at the New Hampshire Liquor & Wine Outlets) is a fine example of graphic artistry. The front label is very simple — just the wine’s name. The back of the bottle has an array of constellations, printed in white, with a sailing ship, printed in black, above blue scrolling ocean waves. This entire image is meant to be viewed through the bottle, magnified by the straw-colored wine. What a marvelous idea! The wine has a slight fruit nose, along with herbal lavender. To the mouth it is citric — a favoring lemongrass. A perfect wine to pair with seafood.

Another direction in marketing is to appeal to basic pleasures. The label of the 2018 Michael David Winery Old Vine Lodi Zinfandel (originally priced at $15.99, reduced to $12.99 at the New Hampshire Liquor & Wine Outlets) is an example of simplicity. The label refers to “Zinfandel grapes sustainably farmed in Lodi, California.” Modestly priced and presented, this wine is bold. The dark purple, opaque color and fruit-laden nose lead to notes of black raspberry, vanilla, some cinnamon and a touch of pepper. This wine is designed and marketed for a “kick-back” barbecue with friends.

Australian Thomas Angove invented boxed wine in 1965. Improved upon in 1967, with the creation of an air-tight tap welded to the plastic bag, his invention became salable. The science behind this packaging is simple; the wine is removed from the bag without adding air, thus removing the potential for oxidation of the remaining wine. The original large box containers have evolved into single-serve sizes. The Woodbridge Limited Edition Mondavi California Chardonnay (originally priced at $4.99, reduced to $3.99 at the New Hampshire Liquor & Wine Outlets) is packaged in 500 ml boxes. This results in three and a half 5-ounce servings. The packaging notes this has been proclaimed the “Official Wine of Major League Baseball.” The color is the classic gold color of a California chardonnay, with aromas of apple and pear. The nose carries through to the tongue with a toasty finish, perfect for pairing with roast chicken, eaten on a picnic.

Wine in a can? Why not? Beer has been put into cans since the mid-’30s! The House Wine Limited Edition Rosé Bubbles, 3.75 ml (originally priced at $5.99, reduced to $4.99 at the New Hampshire Liquor & Wine Outlets), was conceived in 2004 by ex-rock ’n’ roll manager and wine maker Charles Smith in Walla Walla, Washington. It is marketed as a “serious wine made by not so serious people.” The wine has a pale pink color and aromas of fresh berries with lively citric notes on the tongue. This is a light wine that can be paired with soft cheeses or enjoyed by itself on a warm afternoon.

19 Crimes 2019 Red Wine (priced at $11.99 at the New Hampshire Liquor & Wine Outlets) appears at first to be a novelty. Each bottle in the miniature four-pack is 187 ml, or a six-ounce serving. Produced in Australia by Treasury Wine Estates, it is a blend of mostly shiraz, with traces of other grapes. This is a bold red wine with a dark red color, dark cherries to the nose carrying through to the tongue, with firm tannins on the mid-palate. The packaging is novel, as it identifies the 19 crimes punishable by transportation from the U.K. to 19th-century Australia. Several criminals and their crimes are identified on the packaging!

The packaging and marketing of wine have indeed evolved with our changing world of marketing. Try some of these alternatives.

Featured photo: Courtesy photo.