The Reyka Vending Machine - Tales of the Cocktail

It's been a few weeks since Tales of the Cocktail - the booze industry's largest, booziest, and sweatiest cocktail convention.  Tales is one of my favorite weeks of the year, and it is always filled with friends new and old, new products, epic parties, and more delicious drinks than one can count.  It's always hot, exhausting, exhilarating, and more than anything, inspiring.

There is always one thing that pulls at my heart strings - and this year it was the Reyka Vending Machine, a late night event hosted in the lobby of the Hotel Monteleone. 

This isn't just *any* vending machine - it's a magical vending machine that spits out Cocktail Shakers, Bottles of Icelandic Bitters, T-Shirts, Wooly Hats, Slices of Pizza, Fried Chicken Sandwiches, Enormous Swedish Sour Fish, and more.  It's one of the most hilarious branded events I've ever seen - lighthearted and fun. 

One can credit all the fun to Trevor Schneider, the US Reyka Vodka Ambassador who has boundless energy at every event.  He's fucking incredible.

Trevor In A Rare Moment of Zen - Photo by Alain Hain

When Trevor is on, he is ON.  He's jumping around, dancing, juggling ice balls - he is the party. 

The Reyka Vending Machine starts out as a brilliant idea, but Trevor brings it to life. 

The vending machine's wood token is a meagre toll for transport into his world - you are suddenly a player in his theater.  One by one, people are chosen for their turn at the machine, to take their chance for a prize. 

It was late, and I was hoping for Pizza. 

When I was selected I hinted (loudly) to Trevor (and to the man behind the curtain - er plastic vending machine front) that I would love a slice of pizza.  Instead, Trevor fed me his slice of pizza.  Whatta gent!

Photo by Alain Hain

I dropped my token into the machine and selected a button identified in Icelandic.  (Spoiler alert - I don't speak Icelandic).  I might as well have pressed "Chicken Fried Rice" or "Pickled Herring" I have no idea.

Photo by Alain Hain

What emerged out of the machine to my surprise and delight was a Crystal Ball - and I was whisked off to the middle of the lobby where a table was set up and a "Fortune Teller" (read, actor - or perhaps just a poor bartender eager to make a buck) read my future.  Again, I hinted (loudly) that I might become a multi-millionaire, but instead he told me that the next day I would have an excruciating hangover.  More Pizza Please.

Photo by Alain Hain

On I went into the swirls of the night, clenching my Crystal Ball and my heart full of gratitude that for just a moment, I too could be part of the show. 

The Crystal Ball has found a home on my altar of collected treasures from this crazy booze blogging adventure.  It's surrounded by shiny pineapples, cacti, flasks, telescopes, bottle openers, and vintage cocktail shakers.  I'm sure they make my husband crazy, but every day they remind me of why this community matters, and how this blog has given me a way to meet amazing people and to see the planet.  More than anything, all my chotchkies are reminders of the creativity and the magic that fills the spirits industry, and that I am lucky to be a part of it.

William Grant & Sons sponsored my trip to Tales of The Cocktail.  Thank you for helping a girl out.  All opinions are 100% mine.

Thank you for supporting the brands that make this blog possible

Tales of the Cocktail 2016 - Meet the Makers - Featuring Gastronomista!

For anyone traveling to Tales of the Cocktail next week, I have some exciting news!!

Gastronomista Cocktail Necklaces will be for sale in the TOTC shop, including some new designs inspired by New Orleans such as Daiquiri, Vieux Carré, Mint Julep, Gin Fizz, Moscow Mule, and Gin and Tonic!

Most of exciting of all - I will be hosting my very own Meet the Makers event at Tales of the Cocktail on Wednesday, July 20 from 4pm - 5:30pm.  If you are in town for this epic cocktail conference, please stop by and say hi.  I'm excited to meet all of you IRL (in real life)!

These are the pieces that will be for sale in the TOTC shop:

Vieux Carré - Limited Edition - Only Available at TOTC

Gin Fizz - Only Available at TOTC

Moscow Mule - Only Available at TOTC

Daiquiri - One of My Favorites

=

Mint Julep

G+T

French 75 - A New Orleans Classic

Swing by the TOTC shop and pick up your favorite!

xxG

Hibiki Shiso Julep

When I first heard that Beam Suntory was releasing a non-age statement Hibiki named Hibiki Harmony, I was really excited about it.  Hibiki is in my mind, one of the best blended whiskys on the planet - and I was really excited to taste the new release.

I had the privilege of tasting the Hibiki Harmony this summer, and let me tell you it is really delicious.  Its floral with a touch of woodsy peat, honey, brûléed orange, Japanese oak, and fresh stone fruits. 

Along with the press release came a plug or two for the Hibiki Highball - Suntory's signature cocktail that allows the whisky to breathe and makes each distinct flavor more apparent.  It is also a cocktail that respects the whisky.  But I wanted to try something else - a Julep.

The Julep is a wonderfully delightful cocktail that is really simple and allows the base spirit to shine.  But a Hibiki Julep with mint?  Heavens no.  This Julep would be made with Shiso leaves, the bright green leaves you sometimes see served with your sushi or with the veggies at a Korean restaurant. 

And....I got busy and this cocktail never happened.

But since then Suntory's ambassador Gardner Dunn served a Shiso Hibiki Julep at Tales of the Cocktail, and there have been a few other historic references of Shiso Juleps.  None the less, I like to stick to the basics, so this recipe is only herb, sugar, spirit, just like the classic julep recipe.

It's a bit of a tricky cocktail because too much water will dilute the whisky too much, and will make you lose the sweet shiso magic at the bottom of the cup.  The solution?  Don't add too much ice, or wrap your julep cups to help insulate them a bit.  The herbal, slightly minty flavor of the shiso pairs gorgeously with the Hibiki, making this my new preferred julep. 


Hibiki Shiso Julep
Created by Zac Stevens

3 oz Hibiki Harmony
4 Shiso Leaves
2 Barspoons Cane Sugar
Crushed Ice

Muddle sugar with 3 shiso leaves until macerated.  Add 2 oz of Hibiki Harmony, stir, and add 1/2 cup of crushed ice.   Top with 1 more oz of whisky, stir, and add more crushed ice.  Garnish with a whole Shiso leaf.

Cheers!


Styling Notes
Silver Plated Julep Cup - Cocktail Kingdom
Tray - Vintage
Crescent Brass Bottle Opener - Futagami

Jägermeister & Rye - Together, Forever

 
I think all of us have some pretty funny memories about Jägermeister - usually in our younger days when we had the energy to stay out late and get up to no good.  Many moons ago I too had a "Summer of Jäger", and I'll just leave it there....

That said, Jägermeister is delicious.  And funnily enough, it's not at its best when served from a shot dispenser at 3 in the morning.  It's a sweet amaro that is excellent for sipping after dinner or served into simple cocktails.  The people over at Jäger are putting in a lot of effort to find bartenders to create buzz and new recipes.  I have been fortunate enough to taste some of these cocktails, and I have to admit, I always prefer the simple recipes. 

Why, you ask?  There are already 56 ingredients in Jäger, so it doesn't need a lot more.  Drinks more than about 2-3 additional ingredients start to muddle the flavors - too many notes, as they say. 

This cocktail came from this year's Tales of the Cocktail, and ever since the temperatures started dropping, I've been making it a lot at home.  This cocktail deserves to be a classic, and I hope you enjoy it!

The Calm Before
Created by Andy Seymour

1.5 oz Jägermeister
1.5 oz Rye Whiskey

Stir with ice and strain into a low-ball glass with a large ice cube.  Garnish with a lemon twist.  

Cheers!

Jameson Slushies!

Labor Day is coming, and you need this Jameson Slushie Recipe. 

For your survival.


Jameson Slushie
Recipe Courtesy of Pernod Ricard

2 QT Kelvin Slush Co. Slushy Mix (Spicy Ginger)
8 QT Water
1.5 L Jameson

Blend with ice, Garnish with a Fresh Mint Sprig. 

Cheers!

First Taste - Jameson Caskmates

Brothers of Another Mother

Tales of the Cocktail brings some of the world's most influential bartenders, writers, bar owners, and (ahem) influencers to New Orleans, making it an ideal place for companies to introduce new products.  This year I tasted many new products, but the one that I am the most excited about is  Jameson Caskmates.

The story starts out exactly how you want it to (ie not in a boardroom).

This story starts with two guys in a bar.  Drinking beer.  Drinking really amazing Irish Beer side by side with a pour of Jameson.  One guy is the "Head of Whiskey Science" at Jameson, David Quinn, the other is the Founder and Brew Master of Franciscan Well, Shane Long.  Long asked Quinn for a few spare barrels to age his beer, and Quinn happily obliged.

Shane Long of Franciscan Well and David Quinn of Midleton Distillery

Franciscan Well received a dozen of 2nd fill barrels, who filled them with their signature stout and let them age for a time ranging between 1 month minimum and 3 months, carefully controlling the time and temperature of the barrels to achieve the desired aging affects.  The result is a stout that is creamy and velvety with flavors of chocolate pie and toasted nuts, and a distinct sweet and sour flavor that comes from the Jameson barrels.

The barrels were then sent back to Jameson, where Quinn filled them with barrel strength Jameson (60% ABV) that was on its way to the bottling line.  He then forgot about the barrels.

5 months later the warehouse manager came back to Quinn and asked him what he wanted to do with the barrels.  Not expecting much, they opened one of them and tasted the whiskey.  They were surprised to find that the creamy chocolate flavors of the stout had transferred back to the whiskey!  The result is reminiscent of the Jameson you know and love, but with aromas of toasted oats, green apple, coffee, and caramel, and flavors of chocolate pie, caramel, hops, dark cherries, and dark chocolate with a long butterscotch finish and a hint of pepper.

Jameson, Jameson Cask aged Franciscan Well, Jameson Caskmates

Head of Whiskey Science - David Quinn

Needless to say, if you see Caskmates in the liquor store.  Buy it.  Buy two.  With only 3,500 bottles produced, this delicious release is going to go fast.   

- - - - -

Following the tasting we moved on to the Pot Still room where we tasted a few other rare releases from the Midleton distillery including the delicious Very Rare and the wonderfully complex Asylum Seeker Red Breast cocktail.

The Asylum Seeker

Asylum Seeker

2 oz. Redbreast 12
¾ oz. fresh lime juice
¾ oz. coffee/chicory syrup
¼ oz. pecan syrup
1 dash Pernod Absinthe
3 blackberries

Shake the ingredients, and pour over crushed ice into a highball glass. Garnish with blackberries.


After the tasting I indulged in a delicious Jameson and Ginger Slushie, the perfect antidote to the New Orleans summer heat.  This is one recipe I need to figure out how to make if I'm ever going to survive New York's heat this summer...  Suggestions are welcome.

 Read more about the Pernod Ricard Welcome Party 2015 Here >>

-sponsored-

Thank you for supporting the brands that make this blog possible. 

Pernod Welcome Party - Tales of the Cocktail 2015

For a cocktailing lady such as myself, no other events in the imbiber's annual calendar are as highly anticipated as Tales of the Cocktail - the debaucherous week dedicated to all things boozy, hosted in the original city of sin, New Orleans.  Tales offers something for everyone: seminars, tasting rooms, lunches, extravagant dinners, and legendary parties.  One of the most talked about parties is always the Pernod Ricard Welcome Party, an event never to be missed.

Traditionally, the welcome party is dedicated to Absolut Vodka, but this year the party featured the entire Pernod Ricard portfolio, giving opportunities for imbibers to sample cocktails ranging from Sazeracs to Frozen Negronis.  This year's welcome party had another noticeable change - a move away from batched cocktails (other than the frozen daiquiris) and towards cocktails hand-prepared by notable bartenders from all over the world. 

Frozen Daiquiris!

Speaking of Frozen Negronis, one of my favorite bars of the party was the Frozen Daiquiri Bar that was filled with delicious craft cocktails, but frozen and extra refreshing.  The featured cocktails included White Russians (yum), Green Beasts (one of my favorites from previous years at Tales of the Cocktail), Irish Coffee (for those needing a jolt), and the legendary Beefeater Negroni.  There is nothing and I mean -nothing- more refreshing than a frozen daiquiri in a New Orleans summer.  I tried them all, I tried a suicide (all flavors mixed together), but settled on the Irish Coffee for my favorite of the evening.  Yum.

Adrienne Stillman of Dipsology and her Suicide Daiquiri

Another of my favorite bars was the Ramos Gin Fizz Assembly Line where bartenders shook and passed Ramos Fizzes while chatting with guests.  The fizzies were fluffy and silky after so much shaking, and I'm sure there were a few sore arms the next day....

Ramos Gin Fizz Assembly Line

Shakin'!

Altos Tequila Pirata de Natchez cocktails made with Pineapple, lime, Mexican Spices, and Negra Modelo were a refreshing yet spicy pick me up, followed by Lot 40 Sazeracs prepared by the ever lovely Lynnette Marrero and Frankie Marshall.  I've been on the Canadian Whiskey bandwagon for a while now, so I'll spare you the monologue, BUT for those of you who haven't yet seen the light about the deliciousness of Canadian Whiskey - be convinced.

Altos Tequila - El Pirata de Natchez

Lynnette Marrero & Lot 40

Lot 40 Sazerac

Onward to the Absolut Room where there was a giant dance party, photobooths, and of course, giant Absolut bottles covered in Mardi Gras beads.  There was also a tasting of Oak by Absolut - the new product from Absolut - an aged vodka that is oak forward, and has some interesting mixing potential. 

Mardi Gras Absolut Bottles

Another of my favorite cocktails from the evening was the Martell Cognac Crusta prepared by Chris McMillian and Dave Wondrich.  A beautiful hand-crafted cocktail complete with that addictive sugar rim.  

Martell Cognac Crusta

Perhaps the highlight of the night (other than catching up with friends and drinking delicious cocktails) was the performance by the Rebirth Brass Band in the Jameson Room.  Sadly, I didn't get any notable photos, so i leave you with this, my favorite Rebirth Brass Band song - Casanova. 

The night rolled on (and so did I) to enjoy many other cocktails.  I did make it to bed (eventually) and what an amazing bed it was.  Behold:

The Ritz!

Now the waiting begins - the countdown to TOTC 2016 and next year's Welcome Party!  I'm craving a Frozen Daiquiri already!

-sponsored-

Thank you for supporting the brands that make this blog possible. 

Tales of the Cocktail Trend Alert - Pineapples!

About a year ago I started seeing these awesome brass vintage Pineapple Ice Buckets popping up on Etsy and Ebay - gorgeous and festive vessels that were popular in the 60s and 70s.  Naturally, I lusted after them, and apparently, I was not alone.

Etsy - The White Pepper Vintage Pineapple Selection

The pineapple has been a symbol of wealth, hospitality, generosity since colonial times, and in turn, a symbol of colonial dominance.  Christopher Columbus penned his experience of first tasting a Pineapple on the island of Guadalupe, and brought the exotic fruits to Europe in 1493.  The fruit immediately became a curiosity, and was highly coveted by Kings, Queens, and hosts who used the Pineapple as a display of wealth to their guests.

The pineapple became a popular decorative element - carved into headboards, incorporated into wallpaper patterns, or cast in metal and used for candle holders, trivets, and ice buckets!

Tales of the Cocktail 2014 with Tia Maria

 -sponsored-

Welcome back to my coverage of Tales of the Cocktail 2014!

This year I was a guest of Tia Maria Liqueur and Disaronno Originale for Tales of the Cocktail, and was invited to do an Instagram Take-Over of the Tia Maria Account!  I had a blast exploring the city, and finding new ways to use the classic coffee liqueur!

Upon arriving in New Orleans, I dropped my bags to the hotel, and hustled over to my first event, the Flavors of Jamaica Snack Stand with Tia Maria.  It was already a bit of a madhouse when I arrived, guests lined up through the hotel of the Hotel Monteleone to get a taste of the Jerk Chicken and Tia Maria Cocktails.

Tia Maria Montego Mule and Jamaican Jerk Chicken!

Brand Ambassador Lauren Ritchie prepared Montego Mule cocktails that were a variation on a Dark n' Stormy, made with Appleton Rum, Tia Maria, Fresh Lime Juice, and topped with ginger beer.  So yummy!

Tales of the Cocktail 2014 with Disaronno

 -sponsored-

This year I had the amazing opportunity to travel to New Orleans for Tales of the Cocktail and work with Disaronno, the Italian Amaretto made in Saronno, Italy.  I was invited to do an Instagram Takeover for the brand, which was an excellent excuse to drink a lot of Disaronno!

Prior to traveling to New Orleans I must admit that had a relatively minor understanding of Disaronno.  I knew the brand, the iconic bottle, and I knew that it was an Amaretto, but other than that I really didn't know how to use it in cocktails.  I'm pleased to report that I'm now bubbling over with ideas of how to use Disaronno in my cocktail creations after what could be classified as a Disaronno Boot-Camp - at the heart of which is the Disaronno Sour, a refreshing and delicious cocktail.   

Artichoke Negroni

If you've been a reader of Gastronomista for a while, you probably know that I love the Negroni.  It's a modern classic and it has everything I'm looking for in a cocktail: sweet, bitter, and strong, and then there is its seductive red hue.... 

Sometimes, a girl must build on the classics.  Some people argue that a Negroni requires Campari, but I believe that a Negroni is a drink with 3 parts: one bitter, one strong, and one fortified wine.  The ratios can be modified, but these three elements must be apparent in the cocktail and must be balanced to make the cocktail more than its sum of parts.

This spring I've been inspired by complex Amaros and all the gorgeous produce that has started to show up at the market.  I found these gorgeous little artichokes, and I thought that they would be not only fantastic garnishes, but a delicious addition to a cocktail.  The Italian bitter Cynar (CHEE-nar) is made predominantly from artichokes, but doesn't really taste like artichokes.  Naturally, I wanted to make my own artichoke infusion.

But here's the problem, all of the vegetal infusions I've done have turned out disgustingly bitter.  I've read into it a bit, and it can be blamed on oxidization.  Bah!

I recently received a Sous Vide Supreme, which is opening my mind and inspiring me in more ways than any appliance has ever inspired a lady!  I became interested in a Sous Vide after this summer's Tales of the Cocktail, where I was introduced to the method of Sous Vide for making "barrel aged" cocktails.  Instead of leaving the cocktail to age in a barrel for 6 months, the Sous Vide rapidly ages the cocktail and also eliminates any extra oxygen from the process.  Barrel aged cocktails that use vermouth should be aged in a Sous Vide instead of a barrel because the nature of the barrel aging process causes the vermouth to oxidize, thus making the cocktail extra bitter and slightly "off" tasting.  I figured the method could be used for vegetable infusions as well.  

Experiments in the Sous Vide

Baby Artichokes & Gin

Those sweet perfect baby artichokes got chopped up, and put in a vacuum bag with some gin, and I put it in the sous vide for 1 hour at 140 degrees Fahrenheit.  The result was a gorgeous bright green artichoke gin, that tasted perfectly of fresh artichokes and juniper!  Brilliant!

Artichoke Gin!

Naturally, I wanted to pair it up with Cynar, doubling down on the artichoke.  When I pulled out the bottle, the handsome man in my life correctly told me "you've set yourself up for a Negroni".  Two spirits with artichoke flavor is a lot of bitterness, so I used Cocchi Bianco vermouth to add more sweetness.

Dear readers, behold: The Artichoke Negroni.

The Artichoke Negroni benefits from the trifecta of sweet, bitter, and strong, and a squeeze of grapefruit peel does a magnificent job of brightening up the vegetal flavors.  I garnished it with a quarter of a baby purple artichoke and a grapefruit peel flower, skewered together and rested on the surface of the cocktail.

I hope you enjoy this cocktail as much as I do.

Artichoke Gin

3 Mini Artichokes, Halved
2 c. Gin

Seal in a vacuum pouch and submerge in the Sous Vide for 1 hour at 140 degrees Ferenheit.

Equipment: Sous Vide Supreme, vacuum sealer, & vacuum pouches.

Pro Tip: Use the seal function only, do not use the vacuum function when preparing liquids. 



Artichoke Negroni
Created by Gastronomista 

1.5 oz Artichoke Gin
1.5 oz Cocchi Americano Bianco
1 oz Cynar

Stir with ice and strain into a low-ball glass with a large ice cube.  Squeeze grapefruit peel over cocktail releasing the citrus oils and swipe the rim of the glass with the peel.  Fold the peel into a petal, skewer with a quarter of a fresh baby artichoke, and float on the surface of the cocktail. 

Enjoy!

Editors Note:

The original concept for this drink was to make a 3-Ways-Artichoke cocktail, but I never quite got around to playing with the vermouth.  After publishing this story, I soon learned about Cardamaro, the wine based amaro created by the seven generation vintner, Giovanni Bosca.  Interestingly enough, Cardamaro is not made with Cardamom as many assume, and is considered to be both an amaro and a fortified wine.  The amaro is aged for six months in new oak barrels, and is made from Moscato infused with local herbs and spices, Blessed Thistle, and Cardoon, a relative of the Artichoke family!!!!!

Cardoon - Image via Wikipedia

Fortunately, I had a bottle on hand, and I began testing the cocktail using the Cardamaro instead of the Vermouth, and my favorite variation is the simplest - 1:1:1 - the holy trinity of proportions for the traditional Negroni!   


Without further ado, The 3-Ways Artichoke Negroni:

3-Ways Artichoke Negroni
Created by Gastronomista

1 oz Cynar
1 oz Artichoke Gin (See Above)
1 oz Cardamaro

Stir with ice and strain into a low-ball glass with a large ice cube.  Squeeze grapefruit peel over cocktail releasing the citrus oils and swipe the rim of the glass with the peel.  Fold the peel into a petal, skewer with a quarter of a fresh baby artichoke, and float on the surface of the cocktail.

Cheers!