NY Times food columnist Amanda Hesser has taken a tipsy time travel through that paper's considerable archives and excavated a whopping 40 pages of drink recipes for her new book, The Essential New York Times Cook Book. If this book is true to the form of the Craig Claiborn-era Times cookbooks, it will have a thousand+ recipes and be approximately the size of a major city's phone book (speaking of time travel). Even in that context, this is an impressive showing.
America has never quite settled the question of whether it’s a wine- or beer-drinking nation, so our liquid preferences have always been a free-for-all. Wine for the erudite. Cocktails for the adventuresome. Beer for the mainstream.
(...And all three if you're a Tipsy Texan.) So begins the chapter on Drinks, Cocktails, Punches and Glög. Hesser notes that the Times began publication a decade before Jerry Thomas's game-changing 1862 manual on cocktails, and has borne witness to the codification and mainstreaming of American mixed beverages.
Apropos of its nickname, "the newspaper of record", the Times has also witnessed other major milestones in American history, like, oh, the Civil War, for example. Which is why it pisses me off when intellectual lightweights attempt to slander the Times as "liberal media", irrespective of the fact that it pre-dates our contemporary understanding of such distinctions, and will hopefully outlive it. When I was a fledging journalism major at the University of Texas, I took the intro class from Dr. Stephen Reese, a legend in his own right. The A Section of the Times was required daily reading, and we had to subscribe to the print edition as part of the course. On the first day of class, a girl asks the professor, "If we live in Austin, TX, why do we have to read a paper from New York?" Dr Reese seemed a little surprised by the question (one would think an aspiring Journalism major would be able to differentiate between the Times and the Statesman, or worse, the East Bumblefcuk Reporter), but responded kindly, "The NY Times is one of the finest journalistic institutions in the world...". The paper still shows up on my doorstep each morning, along with the local rag.
Hesser will be in Austin for the Texas Book Festival, and will be doing a book signing event at Rainlily Farm on October 16, 7-9pm, where the Tipsy Texans will be proudly demonstrating cocktails from the venerable newspaper's past. (And, one may hope, sampling a cocktail or two). Tickets available at the link above. Thanks to Marla Camp of Edible Austin magazine for help with coordinating this event.
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The Fall semester for Tipsy Tech intro course has been set. Not all of the guest speakers have been confirmed but this is the basic outline:
September 14 : Introduction and Cocktail History from Ancient Times to Prohibition
September 21 : Cocktail History--Repeal to the present
September 28 : Tools, Techniques, Introduction to Distillation & Tasting Distilled Spirits
October 5 : Rum & Cachaca
October 12 : Brandy & Cognac
October 19 : North American Whiskey, with Adam Harris, Maker's Mark Distillery Diplomat
October 26 : Scotch, Irish and Japanese whisk(e)y
November 2 : Gin and Vodka
November 9 : Aperitivo, Digestivo and Bitters
November 16 : Spirits of Latin America
November 23 : Off getting Tipsy with family for the holidays
November 30 : Testing Out--Written (Practical is scheduled on one-to-one basis)
December 7 : Class "Project"--4th Annual Drink Local Night featuring Tipsy Texan Cocktail Contest. Brought to you by Edible Austin magazine, sponsored by Peche/Cedar Street
When: Tuesdays from 6-8pm
Where: Classes will be held at the Twin Liquors Marketplace at Hancock Center in the Training Room
Format: Space is limited, sign up soon at www.theblueruin.com (tipsytech.net coming soon) “Walk-in” registration for single classes may be made up until noon of the class day. Email info -at- tipsytexan.com with questions
We wrapped up our Summer Series with a brief survey of Brunch Cocktails, a completely un-opinionated selection made by yours truly. The list of drinks that I would have done if left to my own devices could have gone on for days--you will see no Death in the Afternoon, for example, though that seems like a lovely way to wash down some corned beef hash.
We started off with the St Germain Cocktail—The signature cocktail of St. Germain liqueur, created in 2006 by Simon Difford, or at least that's what I read on the internets. This is one of my favorite simple champagne cocktails and I love to show it off when discussing "brunch" drinks because it is so much better than Her Tiredness, the Mimosa. I hate her ass almost as much as I love the St. G. And especially since they started producing the St G carafe, which spells out how to make the cocktail, so anybody can do it. I rounded up a carafe for each of the participants in tonight's class and sent them out into the world to spread the good word.
Irish Coffee—one of the most misunderstood drinks in the book, that I have already elaborated on here, so I will only touch briefly on it. This is a cocktail that is fabulous when made properly, and a truckstop trick nightmare when done improperly, which is how I feel it is most often done. Hot coffee, rich simple syrup, Irish whiskey, and thickened heavy cream. That's all it gets--no Bailey's, no Creme de Menthe, and no Readi Whip.
Ramos Gin Fizz--created in New Orleans in the 1880's and was popular until Prohibition...and never seen on a menu these days because nobody wants to shake that sh!t as long as you have to shake it to make it right. Some colleagues of mine have reportedly devised a plan to help alleviate this: they add a dollar to the price for every subsequent order for the drink after the first one on any given shift. For example, the first Ramos is $10. The 5th one is $16, and so on. I don't know if this is rumor or fact but I sure do like it
Bloody Mary—the history of this drink is debatable and frankly I have never been a huge fan of it. Two things that are important to me when discussing this drink: 1) when the drink was first brought to the US in the early decades of the twentieth century, it was made as a gin drink called the Red Snapper due to the unavailability of vodka in the US at the time--can you imagine such a glorious era when a vodka shortage led to gin drinking? 2) As with all cocktails, the commercial mixes available at the grocery store are not the way to go. Make or buy tomato juice and season it yourself.
Brandy Milk Punch—this is a famous cocktail in New Orleans, where they make it with whole milk, brandy or cognac, and a little sugar, sometimes a little vanilla and/or nutmeg. We decided to replicate the Green Pastures version, because it is basically a boozy milkshake and who wouldn’t want one of those?
What we did not make tonight: The Mimosa, may she rest in peace
Please join us for another culinary cocktail excursion with the final installment of the Tipsy Tech Summer Class series! This week's topic: brunch cocktails. We will be discussing the Ramos Gin Fizz, Irish Coffee made right (ie no Baileys and no, for the love of all things sacred NO creme de menthe), the proper Bloody Mary (ie made with fresh ingredients and GIN), and why the Mimosa is tired and can suck it.
When: Wednesday August 11th, 6:00-7:30pm Location: Twin Liquors Marketplace at Hancock Center Cost: $35 Payments: Made via Paypal on www.http://www.theblueruin.com (the widget in the right column). Please note that when paying for classes, it is important to state which class you are signing up for. You will receive email notification to confirm registration and payment. “Walk-in” registration for single classes may be made up until noon of the class day.
Representative as it was of the type of tomfoolery that I don't usually enjoy in bartending contests, there was somehow something endearing about the Cabana Cachaca Olympics, held on Royal St down the block from the Hotel Monteleone.
Thanks to Zach Rose for taking pictures on behalf of Tipsy Texan so that I wouldn't have to walk around with a camera pretending I knew what I was doing
I didn't know many of the folks on the other team, but my colleagues Jeff Boley (Paggi House) and Bill Norris represented our fair city on the Red "Home" team of New Orleans and Texas.
Bill is shouting something very important right here but I don't know what the hell it was. I was drinking cachaca.
I can't believe it's only the end of July and I already get to address my favorite subject, PR Hacks, actually a sub-specialty of mine, HOLIDAY PR hacks. Usually they don't come a' carolin' for a couple more months, but a few days ago I got something very special in my email box: an invitation to preview "new and festive holiday recipes" featuring flavor combinations that I wouldn't enjoy, regardless of the season...
Yesterday we hosted our second annual Tales of the Cocktail Bartender Sendoff Party for the folks heading off to New Orleans for Tales of the Cocktail this week. When Tipsy and I first went to TOTC in 2007, we were a two-man Texas delegation. Over the last few years it is amazing how much the cocktail movement in Austin and in Texas has grown, and how our representation at Tales has grown accordingly. This year there are dozens of Texans going, with a number of Texas bartenders participating in competitions and tastings, and there is even a Spirit of Texas Luncheon on Friday afternoon, celebrating the growing industry of distilled spirits in Texas.
I am not sure what this huddle was for, but I think I recall them claiming to pick each other up should they find a member of the delegation crawling around drunk in a French Quarter gutter, or something like that
Adam Harris of Maker's Mark (and USBG Austin Vice President)
Adam's mise en place was bigger than everyone else's, as he made the ambitious decision to serve not one but four unique cocktails at the event
David and Bill checking their sources before preparing for the Ramos Gin Fizz shake-off
The shakers start to get passed around the room for the shake-off
Addie Broyles (Austin American-Statesman) and Jenna Noel (Edible Austin magazine)
Graham Wasilition previewed his Tenneyson Absinthe Royale, which should be hitting the shelves Fall 2010
Lara and her golden jigger preparing a Balcones Baby Blue cocktail that will be featured at the Spirit of Texas luncheon
We continued our Tipsy Tech Summer Series last week with a discussion of all things Tiki. Our tour of the tropics began in the early days of Repeal and Don the Beachcomber's bar in Hollywood, and we sipped our way through the rise and demise of postwar Tiki culture, before docking at the recent Tiki revival of Smuggler's Cove, Painkiller, etc. I introduced the group to 'sage of the seas', Jeff "Beachbum" Berry, and gave a plug for his new book, Beachbum Berry Remixed.
Thanks to Tipsy Tech intern Zach Rose for the pictures:
The first article of business with any cocktail class is of course a cocktail. We made Singapore Slings, Mai Tais, and Trader Vic's Navy Grog.
I found this ginormous shell punch bowl at the Goodwill and decided that if I filled it with enough rum I could claim it as a Tiki artifact.
The small figure is a Benihana-style tiki mug of which there are numerous variations. The larger item is a ceramic "Gurgling Cod" water pitcher that I intended to convert to a giant tiki mug by filling it with a potent elixir, to be sipped from 18" long straws
The 2010 Out & About 500 was announced today at Austin360.com and in the print edition of the Statesman. Lots of familiar faces, including our own. Special congrats to our friends Jenna Noel (Edible Austin, Honorary Tipsy Texan ) and Zack Northcutt (Mulberry, Hadddington's) for making their debut on the list and as an official 'social unit!'
Tipsy Tech and Twin Liquors are proud to bring you the Tipsy Tech Summer Series. A Dyonisian exploration of some current trends in cocktails and entertaining.
Punches and Batches
Wednesday, June 30th
6:00 p.m. - 7:30 p.m.
Japanese Cocktails
Wednesday, July 28th
6:00 p.m. - 7:30 p.m.
Brunch Cocktails
Wednesday, August 11th
6:00 p.m. - 7:30 p.m.
Location: Twin Liquors Marketplace at Hancock Center
Cost: $35 per class (space is available)
Payments: made via Paypal at The Blue Ruin Please note that when paying for classes, it is important to state which class you are signing up for. You will receive email notification to confirm registration and payment.
“Walk-in” registration for single classes may be made up until noon of the class day
