KD1191

Trying to get rid of a few nearly empty bottles to make room in the bar for the 2011 Antique Collection...made a Sidecar and sunk a bit of bitter grapefruit cordial to the bottom. It was rather basic, but the last couple sips were a pretty cool contrast.

2011 George T. Stagg & William Larue Weller Bourbons and Sazerac 18 Year Rye.

I'm curious what you mean by this, given whisky and Cognac are made out of different things It may have less to do with the makeup of the distillate and more to do with the aging (method and vessel)? To me, saying Calvados and Applejack are the "same" is like saying a boxing match under the Marquess of Queensberry rules and a bare-knuckled street brawl are both "fights".

Suze typically gets in the U.S. by someone hand carrying it from Europe, which is how my Gentiane liqueur also made it here. Given the potency of the bitters, and their relatively esoteric profile, I can't imagine how many years that bottle would last me if I only used them in drops and dashes. The bottle was $16, and one can spend that on a single drink at a nicer bar these days. I find that I have to frequently remind myself that the reason I've spent a lot of time/effort/money stocking a bar isn't so that I can have a well stocked bar, but so that I can enjoy a wide variety of interesting drinks. If occasionally one of those drinks has a ridiculous pour cost, so be it. The money has been spent, the booze is there to be enjoyed. That said, would I suggest you go out and plunk down ~$20 on Mole bitters that you otherwise have no interest in owning (eta: or, plan a trip to France to track down that elusive liqueur) in order to try this drink? No, but maybe keep it in the back of your mind for the next time you find yourself in a bar with all the necessary ingredients, few though they may be.

Was mighty impressed by the '2 Cups of Blood' from Beta Cocktails: 3/4 oz Mezcal Vida 3/4 oz Suze (I used the Chartreuse Gentiane) 3/4 Punt e Mes 3/4 Bittermens Xocolatl Mole Bitters Stirred & strained, garnished w/ grapefruit peel. This confused the hell out of my mouth...at least for a couple sips. Several extremely intense flavors competing for ground, with the chocolate/spice of the bitters certainly at the forefront, but the smokiness of the mezcal and long lingering finish of the gentian were very pleasantly discernible. This was my first experience with the Bittermens Mole bitters, and going in I wouldn't have given them a shot at taming the powerful Suze + Mezcal, but they sure did. For as much as the recipe looks like a Clash of the Titans, it's a rather mellow, balanced concoction in the end.

I have two mosto verde piscos from Estirpe Peruana that a friend brought back for me from a business trip to Lima. One is Moscatel and the other is Quebranta. The aroma on both is powerful, especially the former. As one who already had an aversion to the more aromatic Italias I had found in the States, I can't say that I found the Moscatel all that enjoyable. The Quebranta has an earthy, vegetal quality that certainly has its moments. They were described to me as 'best for sipping', but that hasn't stopped me from trying them in the occasional cocktail.

Had a 2004 the other day, and I was tickled to see a "Best By" date on the bottle for sometime in 2028. As a whole, it was on the high boundary of my tolerance for funk...like some really ripe cheese.

Can't speak to Rangpur, but the current Bols Genever was not available in 2007...I believe it (re)launched in 2009. In 2007, Leopold Bros. was still a very regional player, more or less only servicing the Ann Arbor, MI market. It wasn't until after they moved to Colorado in the summer of '08 that they really expanded their reach, and even now it's far from a mainstream product.

To a man with a hammer... But, I do wonder what sort of new frothy treats might come from a creative mind given one of these machines for experimentation. I don't know many bartenders who love shaking their arms off to indeterminate ends. Having access to something like this might encourage more brainstorming in the family of emulsified (if that's the right term?) drinks, but I don't see it as a solution to any current issue behind the world's bars.

I've been working in MSP the last month or so and have had the opportunity to try quite a bit. I had an amazing (like, went right out and bought the kitchen a bottle of whiskey amazing) dinner at Travail Kitchen & Amusements on Wednesday. The 10 course tasting menu for 2 persons is $70, like stealing. Our menu was closer to 18 courses as one of the cooks happened to be a former co-worker of one of my party, and there was maybe 1 course that I didn't think we outstanding. Highlights included a beef tartare/carpaccio duet, agnolotti with potato skins, corn soup with jalapeno mouse, sweet & sour sweetbreads, dehydrated red wine with apple and blue cheese emulsion, and everything about dessert (pumpkin pie, mocha mousse, fresh doughnuts, chocolate covered bacon...) It was named Bon Appétit's 4th Best New Restaurant in the U.S. for 2011, so the crowds have been heavy and it's no reservations, so I'd recommend getting there as close to 5 as possible. We arrived at 5:30 and didn't sit until 6:45. Travail Kitchen & Amusements 4154 West Broadway Robbinsdale, MN (763) 535-1131 travailkitchen.com The Bachelor Farmer is farm-to-table with a Scandinavian twist. My favorites were the meatballs with lingonberries, grilled lamb sausage with lefse, poached eggs with Sauce Choron, the warm Camembert app (forgetting the embellishments, peas and garlic maybe?, but it was great) and the blackberry tart with almond cream. There's a very attractive cocktail bar below the restaurant, but an unfortunate service/management issue will likely keep me from returning. The Bachelor Farmer 50 North 2nd Avenue Minneapolis, MN 55401 Much better drinks (and service) were found at Bradstreet Crafthouse. The bartenders solicited feedback and happily accepted special requests. They were also ready to adjust/replace drinks that weren't well received (thankfully, everything I tried was well crafted and on point). Bradstreet Crafthouse 601 North 1st Avenue Minneapolis, MN 55403 (in the Graves Hotel) The Vietnamese food is MSP is the equal of any I've had in the U.S. and one dish in particular brought me straight back to the streets of Hanoi. Quang's Pho Thap Cam (Beef noodle soup with sliced beef, tendon, brisket, tripe & meatballs) is as good as any I've had in the U.S. The broth was crystal clear, both noodles and various beef cuts were present in great quantity and while the garnish tray was perhaps not as ample/diverse as some places it was adequate. The broth had a very clean, beefy flavor; the slide beef, tripe and tendon in particular, was just about perfect. I remain somewhat skeptical about the app/bev choices, but the pho was great. Quang Restaurant 2719 South Nicollet Avenue Minneapolis, MN 55408 Trung Nam French Bakery serves a variety of croissants (the coconut one I had [$1.75] was delicious, with a surprisingly decent consistency...it's not going to put Eric Keyser to shame, but is certainly very good for the price and locale) as well as a single variety of Banh mi in either regular or deluxe (extra everything) versions. The deluxe will set you back less than $5 and it's a pretty healthy sized baguette stuffed with tofu strips, red BBQ pork and pate, topped with pickled carrots and radish, cilantro, mayo and raw jalapeño slices. There are some smoothies/shakes on the menu, too...including durian, though I'm not that brave. Service is not a priority, but it's not intentionally bad either, just a bit slow and disorganized. Trung Nam French Bakery 739 University Ave W St. Paul, MN 55104 (651) 229-0887 Ngon Bistro is probably on the high end of what most would be willing to spend at a Vietnamese place (dinner w/ a beer was $35 including tax/tip), but they have a commitment to using local ingredients and serve terrific classic flavors (or subtle twists) in a nice, relaxed atmosphere. Just when I'd given up on finding the equal of the grilled pork patties that floored me in Hanoi, here they were in Ngon's Nem Nuong. A grilled pork sausage patty atop a slice of airy baguette and below a fried egg. The runny yoke marrying with the streaks of sriracha on the plate made an excellent sauce, but the pork didn't need it...one of the best things I've eaten in some time. However, In some other dishes both the spice and fish sauce quotients were at the lower levels of acceptable. Had service been more attentive, or applicable condiments provided on my table (some other tables had sriracha and hoisin, but no fish sauce as far as I could tell), this wouldn't have really been an issue. Still, classic Vietnamese flavors/dishes in a comfortable setting with a focus on local products (including a great list of local tap beer), this is a restaurant concept I'd love to have back home. Ngon Bistro 799 University Avenue West Saint Paul, MN 55104 651-222-3301 ngonbistro.com Despite initially thinking I wasn't even going to get to eat there, I instantly fell in love with 112 Eatery. The look and vibe, but even more so the smell, reminded me of places I've visited all over the country that tend to be(come) cook/service-industry hangouts with no nonsense, terrific food. It was like an even cozier branch of Blue Ribbon Brasserie on a relatively nondescript street a few blocks away from the ballpark. The place was jam packed with the pregame crowd, every seat at the bar occupied. Thankfully, before I scampered off, the hostess clued me in that they had a second dining area and bar upstairs...so, back out the door, down the hall and up the elevator. Same cozy yet frenetic environment, but with a few open seats at the bar and a view that wasn't just bumper-to-bumper baseball traffic...even better. The bartender made me a decent Negroni. Complementary candied & spiced nuts and marinated green olives were made available while I looked over the menu. I ended up ordering the romaine leaves with Roquefort dressing, the 112 steak tartare (there is also an 'unprepared' steak tartare on the menu, allowing you to mix the meat and garnishes as you prefer...the 112 is the chef's chosen embodiment of same) and the cauliflower fritters. Service was attentive and efficient, yet casual and relaxed. The salad came out first and was absolutely perfect in its simplicity. Less creamy than Roquefort in the classic sense, the crisp romaine was dressed in a light vinaigrette studded with unctuous bites of some of the best blue cheese I've ever had. The plate was also lightly sprinkled with toasted bread crumbs, only vaguely discernible on the palate compared to the cheese, but brilliant as textural contrast. The tartare and fritters arrived together. The steak was great, clearly high quality beef mixed with bright, flavorful accompaniments. It was also an extremely generous portion. I would have preferred the bread it was served with to be both fully toasted and cut thinner. It was, basically, slightly browned slices of baguette, fine but not ideal. I probably could have done without the fritters, florets of cauliflower that were, perhaps 'frittered'? Nicely browned cauliflower pieces more-or-less covered in grated cheese. A vegetable that I quite like, but not a preparation that I was sold on. Desserts looked tempting, but I couldn't do it. Still, a complementary dish of house made cracker jack, flavored with what I supposed was pumpkin pie spice, arrived with the check. It was a pleasant surprise, which sums up 112 Eatery itself. I will get back as often as I am able. 112 Eatery 112 North 3rd St Minneapolis, MN 55401 (612) 343-7696 Eating at Brasa Rotisserie reminded me a lot of hanging out at the first 'build your own burrito' shop that opened near the college campus where I grew up (a progenitor of the Chipotle/Qdoba nexus, but years before either were established national brands). There's a bunch of college kids making food that is way better than it needs to be (for the price) in a relaxed (though bordering on 'tragically hip') atmosphere. You can sit on the patio and enjoy a pint of local beer and perfectly moist cajun-rubbed rotisserie chicken with a side of rice & pigeon peas with ham sofrito that tastes like it was plucked from the kitchen of your favorite jibarito place, maybe better. Oh, then there's a special slab of smoked brisket and a honey glazed cornbread muffin, both of which rival anything available anywhere for the cost... Sure, it feels like you have to con them out of to-go containers (so not Green, man), but you've got a whole chicken breast and nearly a pint of rice & peas left, and they're definitely going to get eaten later that night. Oh, yeah...and your tab is less than $20. Brasa Rotisserie 600 East Hennepin Avenue Minneapolis, MN 55414 (612) 379-3030

We've used the Wine Diaper for years. The key with them is that they are not for protecting the bottle as much as they are for protecting the other contents of the suitcase. They offer minimal padding, but they are lined with super absorbent material that can quickly soak up the contents of any leaks or breaks. We put the bottle in a wine diaper, then wrap the whole thing with clothing or other padding material. We've never had a bottle break (probably 100 bottles of wine & liquor brought back to the U.S. in checked luggage with this method at this point) and the few times I've had seals/caps leak, the Wine Diaper absorbed everything and nothing in the luggage got wet or damaged.

While I don't know anyone who's ever had anything worse than having the item seized, I'm not sure it's worth it. Would your friend on government business really want to run afoul of something called the Trading with the Enemy Act? Just the other day I read about an offer where you can shop for duty free liquor on-line and have it waiting for you at an airport in the UK...it's available through this site here. This would have the added benefit (if the pick-up is after security and they don't have a connecting flight once they reach the US) that they don't have to worry about checking the booze.

Interesting thought... I wonder if there's evidence to support that. I feel like the US has pretty diverse eating habits. We're a wealthy nation with much available in our markets and representation in our country from other cultures all over the world. Do other cultures have considerably fewer allergy issues? The first thought that came to my mind when I read that was that most of the Asians I know have lactose intolerance. Bolded for emphasis. With wealth comes advances in medical technology, which either increase detection of previously undocumented ailments or seek 'problems' to continually justify their expense (depending on which philosophical camp you fall in). Given that the tendency to develop many allergies is hereditary, the reasons why less-wealthy societies might exhibit lower rates of severe allergies is rather simple Darwinism.

I was introduced to Maurin Quina by Mike Ryan at Sable here in Chicago a few months back...he's had it in a couple drinks on their menu, mostly sours such as: Darwin's Radio : Bols Genever, Maurin Quina, Lemon Juice & Muddled Blackberry. It's "created by macerating wild cherries, quinine and bitter almonds in fortified white wine, and then blending it with cherry brandy, lemon juice and cherry juice." I found the cherry flavor is noticeably more 'natural' than something like Heering. I seem to recall being told it is not technically a 'quinquina'...I believe it's the juice that disqualifies it.

Both Tru and L2O have been getting high marks from a lot of folks since the departures of their chefs, even from those who have been detractors in the past. I think either would be worth a shot. They're in a completely different league than places like Takashi and Avec, which are both excellent, but far less formal/expensive. Schwa's "reservation" system is basically a crap shoot. Call until someone answers; leaving a message is useless. Even if you get someone live and get a reservation, never assume you won't get cancelled on at the last minute. I really like Les Nomades. I'm taking my wife back for our anniversary later this month, but I'm not sure it's that different from plenty of places you can find in New York.

I love Jam for breakfast. I can't put my finger on why, but their sunny side up eggs are consistently the best eggs I've ever had. I'd skip Grahamwich. I gave it 3 tries and all were pretty middling. Perhaps a quick trip to Chinatown? It's really quite an easy trip down from the loop...I like Phoenix for Dim Sum (Go shortly after 9 am on weekdays and you can order off the menu. No need to wait for carts to come around, everything is fresh from the kitchen and minimal language barrier.) or Lao Sze Chuan for lunch/dinner. I might also try to work in some Mexican. Maybe a taqueria (either old school: El Asadero or new: Big Star) or a sit-down meal at a former Bayless protege's place like Mixteco Grill or the excellent, off the beaten path May St. Cafe. Also, it's worth noting that with the departure of Curtis Duffy, Avenues has closed.

I was able to purchase some Carlshamns Flaggpunsch "on a boat" last spring...specifically, from the the duty free of an overnight car ferry between Göteborg, Sweden and Kiel, Germany while taking our factory-new Volvo over for a test drive on the autobahn.

My most frequently used bitters these days are all Bittercube products: Orange, Bolivar (almost anywhere Ango is called for) & Cherry Bark-Vanilla. They don't work in everything, but they are definitely my first choice whether I'm experimenting or making an old favorite. I really enjoyed the bitters lab they put on at Tales. We created our own small batch of bitters, choosing from about a hundred different ingredients they had brought along with them. I'm very much looking forward to receiving the finished product in a few weeks (after they round out the rough edges).

Can I ask what you're basing this on, other than pure uninformed speculation? This recent piece on Danny Meyer is full of interesting tidbits. I wouldn't call it iron-clad evidence of the unprofitability of EMP, but it certainly doesn't sound like it is/was self-sustaining.

It's hard to beat Tanqueray, but Beefeater, Bombay Dry and Broker's are also excellent in a Negroni. I don't really care for Sapphire, and I think some of the more delicate/different flavors of Hendrick's could clash with the other ingredients. I was always very happy with the 1:1:1 drink, but Toby (Alchemist) introduced me to the joys of a boozier, gin-forward one, and I haven't really looked back. These day's it's usually 3:2:1 or even 6:4:1 (Gin, Vermouth, Campari), at which ratio even softer gins like Plymouth tend to work just fine. I frequently rinse the glass with orange bitters, to punch up some of what's lost by scaling back the Campari without the syrupy liqueur-ness.

Sorry to hear, T Raveret. Just to be clear, Chinn's is not really a chain. There have been affiliated restaurants owned by family members, but I don't believe any of them still exist. I understand that many are put off by the scene (for example, nsxtasy avoids Paul Kahan's restaurants because he finds them too loud, while wild horses couldn't drag me out of The Publican, no matter the decibel level), so if that's a concern, I certainly appreciate the point of view. As with any place as large as Chinn's, that does their kind of volume, the menu has its landmines. However, I can't understand anyone complaining that their steamed king crab legs are "bland [or] overgarlicked". They are succulent and sweet, and like most of the best, freshest seafood preparations, they don't really need a thing. However, a little butter never hurt. Yes, it's too bad about BC. It's no longer 'destination dining' but that's not to say it's no longer worth visiting. If you're in the area, they can still put out very respectable food. Just don't expect the heights of years past.

Sadly, pretty much every finer dining Mexican restaurant in town has chosen Monday as their day off. It it must be something south of the border, there's Paul Kahan's Big Star (1531 N. Damen Ave), but that's more of a bar than a restaurant most times of the day, as well as countless other taquerias. I'm quite fond of the Costa Rican food at Irazu (1865 N. Milwaukee Ave). These are not white tablecloth (or any tablecloth, really) types of places. If it's seafood you're after, I'd stop in Wheeling at Bob Chinn's (393 S. Milwaukee Ave in Wheeling, IL). A huge place, and kitschy as anything, but there's no fresher seafood for the price in the Midwest. The crab is phenomenal.

Thought I had the perfect backup to Frontera...Mixteco Grill, but yeah, it's closed on Monday, too. Near Wrigley: Authentic Thai food at TAC Quick (3930 N. Sheridan) or Neopolitan pizza at Spacca Napoli (1769 W. Sunnyside) Between Milwaukee & Wrigley: Katsu (2651 W Peterson Ave) is just about the only sushi place I'll recommend in Chicago. If you're willing to head south of Addison, you've got a lot more options. I really like The Bristol (2152 N Damen Ave) and it's convenient to the highway. Bistro Campagne will always have a soft spot in my heart, I took my wife there on our first date, but it's gone down hill over the past few years.

This is my bet. As I linked above, dissolving chlorophyll in ethanol causes it glow under UV light (while it doesn't when contained in plant tissue). Absent further data, it seems to me the shortest leap to suppose that it might change how it interacts with the visible light spectrum as well.

Except, if the color difference were the result of more chlorophyll being extracted into solution by the ethanol, wouldn't one expect the color of the drinks with ethanol to be darker? The opposite is what was observed. There's some sciencey language in the first of the two links I posted above that talks about the different ways in which chlorophyll absorbs light when it's surrounded by other chlorophyll vs. when it's dissolved in ethanol...