Tag: bartending

Member Post

 

This cocktail is my riff on a very old drink called a Blue Blazer, the preparation of which is usually more enjoyable than the actual taste of the cocktail. The liquid, an admixture of scalding hot water and alcohol, really is on fire, and that’s why this cocktail is challenging and somewhat dangerous to make. […]

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The Sudsbuster

 

He was one of the mellow, the soft-spoken, the tawny-haired — one who preferred to be alone. His name was Mark, a dishwasher at age 45. He was a drifter, a loner. He valued his freedom above all; dishwashing jobs he could always find.

Our paths crossed and re-crossed at the Café Claire, where I was tending bar. The Café Claire stood on the outskirts of an industrial town, near the railroad tracks, beside his temporary home. Sometimes he’d sit at the end of the bar, before his shift or after, and drink black coffee. Sometimes he’d speak to me, and sometimes he would not.

He was a tidy man, and orderly. He organized things in an oddly geometrical way. He did not drink, he did not smoke, he did not use drugs. He was clean-living and in good shape, neither depressed nor its opposite.

Brandy: The Brown-Eyed Beauty of Distilled Spirits

 

Brandy is the brown-eyed beauty of distilled spirits, the one from whom you can never quite get away, despite her flawed and fugitive nature. What I like most about brandy is what I like most about people: the almost inexhaustible versatility.

The Dutch didn’t invent brandy, but the name comes from a Dutch word: brandewijn — or brandywine — which means “burnt wine.” Most (though not all) of the world’s brandy comes from wine. And yet it’s significant to note that brandy can be made from any macerated fruit or fruits: apples, for instance, or pears, or apricots, or cherries, and many other things as well.

It’s not precisely known when in human history people discovered that we can convert food into alcohol through the process of fermentation. It is ancient. A strong argument can be made that the first distilled spirits were horse-milk brandies, whose alcohol was separated by freezing water out of the fermented horse milk during those long Mongolian winters (i.e., it was cold distilled, not heat distilled).