Brewery Ommegang, HBO, and Game of Thrones: Fire and Blood Launch Party

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Our present-day conception of Belgian beer has its roots in an era marked by prolonged warfare, political upheaval, ghastly torture devices, and religious zealotry – the Middle Ages. It seems fitting, then, that a modern-day brewer of Belgian-style beers would devote a line of specialty brews to a Medieval-themed fantasy epic known for bloodshed, treachery, and mysticism (not to mention a whole lotta sex).

Brewery Ommegang has teamed up with HBO to release a series of limited edition beers based on Game of Thrones, the George R.R. Martin books that the cable network has turned into a blood-soaked TV series and cultural phenomenon. The collaboration began last year with Iron Throne, a blonde ale that paid tribute to the King Joffrey, the fair-haired but vicious young ruler of the Seven Kingdoms. It continued last fall with the hearty Take the Black Stout, inspired by noble bastard Jon Snow and his brothers in the Night Watch.

Last night at Davis Square’s Saloon, Ommegang unveiled the third beer in its series – Fire and Blood. The malty brew is named for the motto of House Targaryan and the beautiful Daenerys, the young woman who, like seemingly everyone else in Westeros, lays claim to the Iron Throne. Unlike everyone else, though, Daenerys commands three fire-breathing dragons – exactly the sort of pets you want when attempting to decimate opposing armies and declare yourself ruler of the Seven Kingdoms.

With its blood-red hue and spicy hop character, the latest entry certainly lives up to its name. Fire and Blood is a powerful red rye ale with a raisin-like fruitiness. Notes of licorice and star anise provide spicy depth, while ancho chilies add complexity and a mild hint of dragon fire.

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Ommegang also brought along the previous beer in its Game of Thrones series. The Take the Black Stout is robust and unusually vibrant, with notes of chocolate, caramel, and coffee. A complex, hoppy beer that finishes with a surprising sweetness, it’s just the sort of brew you’d want to enjoy while standing atop a massive wall of ice and watching for an army of undead invaders.

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Ommegang publicity manager Allison Capozza explains that the beers are truly a collaborative effort between the brewery and HBO. “HBO will talk to us about themes, nuances, and characters in the upcoming season. Then we think about style, color, and ingredients.” She says the reaction from the network has been overwhelmingly positive. And the beers themselves have become something of a phenomenon, as anyone who’s had trouble finding them in stores can attest. “The response was incredible,” Allison says of last year’s inaugural release. “We just had no idea how big it was going to be.”

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There was no shortage of the beer at Saloon, which was decked out in its Westerosian best for the release party. Sword hilt tap handles clearly identified the honored brews of the evening.

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Hors d’oeuvres such as beef skewers, chicken wings, and fig jam with goat cheese on bread would be right at home at a King’s Landing feast. And since Saloon is best known for its excellent cocktails, they didn’t miss the opportunity to whip up something special for the occasion – the Battle Axe.

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A mix of brandy, honey, and lemon, with an Ommegang Witte float, its composition was appropriate for a Medieval cocktail – simple, with classic ingredients, and packing plenty of punch.

The crowd of 200+ revelers got into the spirit as well, some donning attire for spending a day at court, heading into battle, or giving birth to a murderous shadow demon.

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And while there were no mock beheadings or reenactments of the Red Wedding (thankfully), Ommegang brought more than just beer.

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Upstairs, at Saloon’s sister bar, Foundry, sat a full-size replica of the Iron Throne. Forged from the swords of a thousand vanquished foes, the throne, commissioned by the enigmatic king Aegon Targaryan, is a sharp and notoriously uncomfortable seat. Aegon deliberately fashioned it this way, believing that “a king should never sit easy.” The replica wasn’t quite so austere, enabling attendees to pose for pictures without incident.

Fire and Blood will be in stores starting on March 31, just in time for the April 6 premiere of Season 4 on HBO. The 750-ml bottles are sold with three different labels, each commemorating one of Daenerys’s dragons – Drogon, Rhaegal, and Viserion. One note of caution: with an ABV of 6.8%, Fire and Blood is a potent brew. So think twice about downing one before a boar hunt.

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Copyright © Boston BarHopper. All Rights Reserved.

New Year, New You – A Cocktail Dinner

Pairing food and drink is a time-honored practice, and one most closely associated with wine. In a typical wine pairing dinner, a chef prepares several courses, each accompanied by a different wine; done properly, the ingredients in your glass complement those on your plate, making the sum of your meal greater than the whole of its parts. More recently, the availability and complexity of craft beer have brought beer pairings into vogue. They may occur at gastropubs instead of five-star restaurants, but the principles are the same.

Cocktail pairings are comparatively rare. That might be surprising, especially in light of the culture and popularity of modern mixology. But matching cocktails with food presents a number of challenges. One obstacle is that the drinks themselves may already contain a complex mix of liquor, bitters, and herbs. Common mixers, such as citrus, don’t get along well with certain dishes, and some liqueurs may be so bold as to overwhelm your palate. Alcohol content poses another problem. Cocktails are by their nature more potent than beer and wine, and if you end up hammered before the second course even arrives, you’ll probably inhale your food just to soak up the booze – which defeats the purpose of eating deliberately and enjoying the flavor interactions.

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Difficult though it might be, it’s no surprise that Cambridge’s Moksa would embrace the challenge of a cocktail pairing. No stranger to hosting creative events, the Central Square Pan-Asian eatery and cocktail lounge hosted a “New Year, New You Cocktail Dinner” in late January, pairing a three-course meal of small plates with cocktails designed by beverage director Noon Summers.

An intimate crowd gathered for the festivities, which began with a champagne cocktail.

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Complete with a tea-smoked sugar cube, it was a light, elegant drink that lent itself to some engaging pre-dinner conversation among the dinner guests.

We also got a plate of edamame to snack on.

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And with that, the pairing officially got under way. The first-course cocktail was a classic – a Martinez, made with Edinburgh gin, sweet vermouth, and allspice dram. Even by itself, the drink was outstanding. Noon described it as “food friendly,” which it certainly was.

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Dry, with a hint of sweetness at the end, it matched well with the first dish – yellowtail sashimi with ginger, chive, and a sake-yuzu soy drizzle. The dry and bitter elements of the Martinez didn’t dominate the mild flavor of the fish, and the aromatics brought out the flavors of the citrusy, spicy soy sauce.

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The next cocktail would warm the heart of anyone who’s endured this horrendous New England winter – a hot toddy. With distinct floral and herbal notes, Noon’s hot toddy combined whiskey, Grand Marnier, tea that she brought back from a recent trip to Thailand, and spices, including a hibiscus flower syrup. The tea flavor was strong but not overpowering, and the drink was served at the perfect temperature. “I didn’t want to overheat it,” Noon explained. “Otherwise, you wouldn’t taste the whiskey.” (This may be why every hot toddy I’ve made at home has been disappointing.)

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Accompanying the hot toddy was a dish called Chow Fun – a roasted mushroom blend served with Asian greens and shrimp. As someone who doesn’t love mushrooms, I was a bit leery going into this one. But of all the evening’s pairings, this may have best demonstrated how flavors can work together to create something bigger than the individual components. The herbal flavors from the tea and hibiscus brought out the earthy essence of the mushrooms, which in turn took on the rich flavors of the vegetables and spices. The orange flavor of the Grand Marnier paired beautifully with the shrimp.

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The evening ended on an appropriately sweet note. The Radiant Orchid cocktail, named for the 2014 color of the year (you’ll just have to look that up), combined Grey Goose vodka; Noon’s “farmhouse cordial,” made from freshly grown herbs; Concord grape juice; and Lambise, a cocktail beer.

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Served alongside it was a smooth, creamy panna cotta made with Concord grapes. It was a simple yet masterful combination. Grape was clearly the central flavor, appearing in both the cocktail and the dish. But the tartness of the lambic and the herbs in the farmhouse cordial provided balance, resulting in a well-rounded dessert pairing that was fruity but not overly sweet.

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I spent the entirety of the evening enjoying the splendid flavor combinations and happily discussing the meal with the other guests. It was only later that I came to fully appreciate the forethought and expertise that made the night so successful. There were some obvious relationships between the food and drink ingredients, like the grapes that featured in both the Radiant Orchid and the panna cotta. Other connections were more nuanced, like the spices in the Martinez accentuating the yellowtail dish. No matter how pronounced or subtle, identifying those key flavors ahead of time and knowing how they’ll behave is critical.

What’s more, Noon’s carefully selected cocktails prevented us drinking too quickly and not appreciating the accompanying dishes. One would be hard-pressed to chug a Martinez; with such dry and bitter liquors, it’s a sipping cocktail if ever there was one. Likewise, no one gulps down a warm drink like a hot toddy. The drink portions were also smaller than usual, which made them well suited to the small plates.

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It seems inevitable that cocktail pairings will grow in popularity, and as “New Year, New You” demonstrated, the possibilities are enticing. But the success of such endeavors depends on the right balance of creativity, skill, and restraint. And it doesn’t hurt to have a mixologist of Noon Summers’ caliber at the helm.

This also wasn’t the last such event at Moksa. Tonight, in fact, they’re hosting a decadent chocolate-themed pairing, with items like warm cocoa nibs whiskey punch, spicy scallops with white chocolate and wasabi drizzle, and a house-made chocolate Irish cream.

Yeah, that doesn’t sound too awesome or anything.

Address: 450 Massachusetts Avenue

Website:http://www.moksarestaurant.com/

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Copyright © Boston BarHopper. All Rights Reserved.

An Evening With Montelobos Mezcal...and the Three Amigos

The year is 1916. The rural village of Santo Poco, Mexico, is being extorted by a cruel bandit and his obsequious cohorts. The people of the village have long since abandoned hope and resigned themselves to their plight. But when one of the villagers, a young woman named Carmen, sees a silent film depicting the exploits of three wealthy Spanish landowners who fight for justice and the good of the common man, she hatches a desperate plot to save Santo Poco. Unaware that the on-screen heroes are merely actors, not true crusaders, Carmen dispatches a telegram requesting their help and promising a handsome reward. The telegram reaches the actors, who have recently been fired by their studio over a salary dispute. Interpreting the telegram as an invitation to stage a performance, the three eagerly accept and head to Santo Poco – not realizing they are walking into a real-life battle with a group of ruthless thugs led by the notorious outlaw El Guapo.

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This, my friends, is the premise for that enduring classic of 1980s cinema, the ¡Three Amigos!, a film I was fortunate to become reacquainted with last week when Cambridge’s Moksa screened it as part of a promotional event for Montelobos Mezcal. And while it would be difficult to upstage the hijinks and heroics of Lucky Day (Steve Martin), Dusty Bottoms (Chevy Chase), and Ned Nederlander (Martin Short), the true stars of the evening were bartenders Curtis McMillan, Brian Mantz, and Tyler Wolters.

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First, a few words about mezcal. Just as the Amigos are wrongly perceived as valiant crusaders, mezcal often suffers from a case of mistaken identity. Many people think the spirit is a type of tequila, when in fact, tequila is a type of mezcal. True, both are made in Mexico and originate from the agave plant, but the similarities end there. For starters, they are largely produced in different regions of Mexico. And tequila, by law, is made solely from the blue agave plant, while mezcal can be made from a plethora of agave plants.

But the most obvious difference between the two spirits is the flavor profile. Mezcal is famous – or infamous – for its distinctive smoky essence. This comes from roasting the piña, which is the heart of the agave plant. The traditional production method involves roasting the piñas in an underground pit lined with volcanic rock and wood, covered with earth and logs. The piñas get smoked over the course of a few days before being mashed, fermented, and distilled. It’s a process that has been industrialized over the years, but smaller, craft distilleries, like Montelobos, have returned to this time-honored, handcrafted approach.

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The result is a spirit that nicely balances bitter and sweet flavors, with notes of vanilla, pepper, agave, even citrus. The signature smoky essence is milder and more natural than I’ve encountered in other mezcals; not harsh or overpowering.

Although mezcal is typically consumed neat in Mexico, mixed drinks were the order of the night at Moksa. Each of the three featured cocktails, with names inspired by the evening’s film, was designed by one of the sombrero- and poncho-clad amigos working behind the bar.

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First up was “Son of a Motherless Goat,” made by Moksa’s bar manager, Tyler Wolters. This mix of Montelobos, Byrrh (a quinine-flavored, fortified wine), Montenegro, maraschino liqueur, and coffee bitters, finished with a twist of orange, was like a spicy, smoky Manhattan. The coffee bitters added a subtle anise flavor, while the orange peel contributed some bitterness and citrus notes.

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Brian Mantz is the bar manager at Carrie Nation, and his “Plethora of Piñatas” combined Montelobos, Lillet Blanc, a grapefruit cordial, and lime. Light and refreshing, it was like a lemonade with a subtle, smoky bite.

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As Vice President at the Boston chapter of the United States Bartending Guild, you could say Curtis McMillan knows a thing or two about cocktails. This whole event, incidentally, was his brainchild, part of the local launch for Montelobos. Curtis’s “Invisible Swordsman” cocktail may have been the most complex of the night, with Montelobos, Cherry Heering, Solerno blood orange liqueur, grapefruit, agave, and allspice. Despite combining so many boldly flavored ingredients, it was well balanced, with a big sweetness up front.

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While the hombres behind the bar whipped up some potent bebidas, the rest of us watched the tense drama unfold on screen. When the Three Amigos ride into Santo Poco, the villagers aren’t sure what to make of their flashy, would-be saviors. But the trio is lionized after an apparent victory over El Guapo’s bemused minions, and a night-long fiesta ensues. The celebration is short-lived, however, and so is the villagers’ adulation. El Guapo himself arrives the next day; unmoved by the Amigos’ histrionics, he exposes the heroes as frauds, sacks Santo Poco, and kidnaps the beautiful Carmen.

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Disgraced, the Amigos are met with a choice – return to Hollywood and try to win back their acting jobs; or, in a richly ironic example of life imitating art, become the valiant crusaders they once portrayed. Facing impossible odds, and hampered by their own bumbling ineptitude and dearth of real-life combat skills, the Amigos make a pact to rescue the girl, save the village, and restore their lost dignity.

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No Mexican-themed event would be complete without the spicy food for which our neighbor to the south is so well known, and Moksa’s menu consisted of a few small plates of traditional Mexican cuisine with an Asian flair. First up was a delicious tamale stuffed with ground pork and kimchi, topped with Kochujang, a Korean pepper sauce.

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Even the Three Amigos never got tacos like this – spicy tuna, served in nori (seaweed) chips and topped with guacamole and a tangy mango salsa.

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Rice and beans are traditional staples of Mexican cuisine, but Moksa’s version spiced them up with curry.

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There was even dessert – a bite-size hors d’oeuvre of pineapple, cherry, and cheese, three elements that worked surprisingly well together.

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You know what else works well together? Comedy and alcohol (who knew?). I hadn’t seen the ¡Three Amigos! in years, but I think it holds up pretty well. Whether the drinks colored my opinion at all, I can’t say.

And while I was pleased to revisit this classic 80s farce, I was happier still to discover the merits of an artisinal mezcal. I confess, I’d always thought of mezcal as liquefied smoke that may or may not have a worm floating around in it (that’s a whole other topic; and no, you definitely won’t find one in Montelobos). But each of the evening’s cocktails was distinct in its flavor and complexity, and together they demonstrated mezcal’s surprising versatility.

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Mezcal has a long way to go before it approaches anything close to the popularity of its distant cousin, tequila. But as Lucky Day wisely explained to the Santo Pocoans, “All of us have an El Guapo to face.” Small-batch mezcals like Montelobos are helping the spirit gain new respect and broader recognition; the support of a major distributor like William Grant & Sons doesn’t hurt, either. It’s already becoming a chic alternative to tequila, and as mezcal finds its way into well-conceived cocktails, its appeal may become as strong as its legendary smoky flavor.

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Copyright © Boston BarHopper. All Rights Reserved.

Thanksgivukkah – Showdown at Sundown

It is a holiday dilemma that no one in our lifetime has ever had to grapple with. At sundown on November 28, 2013, Hanukkah begins – right around the time most of us are loosening our belts after Thanksgiving dinner and eyeing the dessert table. This phenomenon, the outcome of a rare, cataclysmic convergence of the Hebrew and Gregorian calendars, has been dubbed Thanksgivukkah. And if you’re a Jewish American who observes both holidays, you’re going to have your hands full. It’s been 125 years since this last happened, so there’s really no template for how to celebrate. What’s it going to be – a long day of devouring turkey, stuffing, and pumpkin pie, followed by a night of lighting candles, spinning dreidels, and eating latkes? All while in a tryptophan-induced haze? That’s a whole lotta food, fun, and family time in one day, if you ask me.

But a double holiday doesn’t have to mean double stress; in fact, many people have embraced the idea of Thanksgivukkah, finding fun ways to combine elements of two holidays centered on reflection and giving thanks.

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Of course, if you find yourself lacking the celebratory fortitude to observe two holidays at once, you can always add alcohol. And for that, you might take a page from the book of Moksa. This past Monday, the Cambridge bar and restaurant hosted Gobble Shalom, a lighthearted mashup of Thanksgiving and Hanukkah. It was an evening of seasonal small plates, holiday-inspired cocktails, and lots of people wearing sweaters.

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The Thanksgivukkah mood was festive and irreverent. The bar in Moksa’s back room was decorated with grains and pumpkins, chocolates, and a mammoth dreidel full of whiskey.

OK, it's a top, not a dreidel; but you get the idea.

Guests were invited to participate in an ugly sweater contest and encouraged to drop off unwanted clothing (ugly or not) in a bin to be donated later that night. And sweater donation wasn’t the only good cause of the evening. Moksa was hosting Opus Affair, a community of local artists that occasionally sponsors fundraising events for arts-related causes with its Punch Bowl Fund. A $5 donation scored you a drink ticket, which could be redeemed for a glass of punch.

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Guests could then vote to determine which of three local arts organizations – the Bridge Repertory Theater of Boston, Boston Early Music Festival, or New Center NOW – got to take home the whole pot.

The 100 or so guests seemed more than willing to drink for charity, even if the punch ingredients were a little…unorthodox. The deep purple concoction was made with Manischewitz wine, gin, and a Bonal aperitif.

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Now as you are probably aware, Manischewitz doesn’t enjoy the best reputation as far as wines go. Few drink this kosher yet notoriously sweet vintage on occasions other than Jewish holidays. Using it as the base for a punch is best left to the professionals – like Noon Summers, one of Boston’s top mixologists and Moksa’s beverage director. The result was surprisingly good; the gin and aperitif dialed back the sweetness, and the result was kind of like a Hanukkah sangria, bizarre as that may sound. “I wanted something that would preserve the flavor of the Manischewitz,” Noon explained to me, with an ironic smile.

The punch was accompanied by several other cocktails that paid tribute to Thanksgiving, Hanukkah, and the fall season. First up was the Modesty “Tznius,” a mix of date-infused rye whiskey, Palm wine, and vermouth. The date flavor added a rich sweetness to this Manhattan-like cocktail, while a star anise fruit topped it off with a touch of bitterness.

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The Purple Maize combined bourbon and blueberry beer, and was garnished with a kernel of purple corn. The blueberry flavor was prominent but not overpowering, making for a sweet but earthy drink.

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The most intense cocktail of the night was the spicy Fire Water. Aguardiente contributed a mild anise essence to this bloody Mary, while a green chile brought the heat. Housemade cornbread croutons served as a tasty garnish.

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Of course, holidays with the family are about more than just drinking.

[I’ll pause here and let you wipe up the coffee you just spat all over your screen.]

Sharing a feast is an essential part of almost any holiday, and Thanksgiving and Hanukkah are culinary heavy hitters. Moksa’s Thanksgivukkah celebration didn’t feature a full spread of food, but a small menu of bar bites cleverly combined the flavors of the season.

Thanksgiving means turkey, obviously, and these turkey lettuce wraps were topped with a delicious, spicy cranberry sauce.

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Crispy potato fritters made with cottage cheese, green peas, and coated in lots of spices were a nod to traditional latkes. A rich, creamy pumpkin chutney gave them an autumnal twist.

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Eventually the two punch bowls were drained, which signaled the closing of the polls that would determine which local arts organization would take home a cash prize. Emerging victorious was the Bridge Repertory Theatre. A theatre group seeking to find new ways to connect with audiences through innovative productions, the Bridge Rep will surely put its donation to good use.

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As with other events Moksa has hosted, Gobble Shalom was playful and refreshingly devoid of cliché – no shots of Wild Turkey, no Adam Sandler holiday songs playing on a loop. It was an opportunity to learn about three local arts groups, eat some good food, and raise a glass to a once-in-a-lifetime holiday crossover.

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But the star of the show was mixology extraordinaire Noon Summers, whose cocktails were as creative as they were drinkable. I was skeptical of combinations like bourbon and blueberry beer, but I kept coming away impressed. And it takes equal parts nerve and talent to make a respectable tasting punch out of Manischewitz wine, but she more than managed.

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Whether you’re celebrating Thanksgiving, Hanukkah, or both this year, I hope it’s safe and happy. And if you are going all out and hosting Thanksgivukkah, have fun and make the most of it – the next one isn’t for another 79,000 years.

Shalom!

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Copyright © Boston BarHopper. All Rights Reserved.

Novo Fogo Cachaça

Cachaça.

It’s an odd-looking word. Most people’s first question is, How do you pronounce it? A common second question is, What is it?

The first question has an easy answer – it’s pronounced ka-SHA-sa.

The answer to the second question has long been a topic of contentious international debate that recently led to a modification of the U.S. government’s regulations concerning the import of this distilled spirit.

So what’s all the fuss about?

Cachaça is a liquor made from fermented sugar cane juice and produced exclusively in Brazil. It is best known as the key ingredient in a Caipirinha, the national cocktail of Brazil and a drink enjoyed around the globe.

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It would be difficult to overstate the popularity of cachaça in Brazil; with 400 years of history, a National Cachaça Day (June 12), and upwards of 30,000 different producers of the spirit (many of whom are unlicensed), it’s safe to call cachaça the national liquor of South America’s most populous country.

Just don’t call it rum.

See, that’s where things get a little sticky. In accordance with a litany of complicated trade regulations, the U.S. government has long classified cachaça as rum; or more specifically, a “Brazilian rum.” It’s understandable, at least in the sense that both spirits are derived from sugar cane. But whereas rum is made from processed sugar cane – aka molasses – cachaça is made from fresh cane juice. The result is a spirit that might be considered a cousin of rum, but is less sweet, with a more herbal, grassy freshness.

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For many years, though, the Alcohol and Tobacco Tax and Trade Bureau (TTB) refused to acknowledge such nuance. A spirit made with sugar cane? That’s rum. What has this meant for most of us? Honestly…not much – mainly, that bottles of cachaça had to have “rum” somewhere on the label and, in compliance with the TTB’s definition of rum, had to be at least 40% ABV (whereas cachaça is traditionally 38% ABV). But what was a low-level item of arcane federal bureaucracy for the majority of American consumers became a cause célèbre among cachaça purists.

And so in 2009, a grass-roots group launched a national campaign to persuade the TTB to amend its regulations…which, surprisingly, it did. As of February 2013, the U.S. government classifies cachaça as a unique Brazilian distilled spirit – still a subclass of rum, to the continued chagrin of the devout, but no longer requiring the word rum on the label (the same way cognac doesn’t have to identify itself as brandy). Of course it’s a little more complicated and political than all that, but you get the idea.

While cachaça’s never enjoyed widespread popularity here in the United States, it hasn’t exactly been obscure. If you’ve ever had a Caipirinha, of course, you’ve probably had it. Sometimes you’ll see it in a variation of mojito.

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But one by-product of this formal shift in cachaça’s designation is that the spirit has enjoyed an uptick in publicity – and yes, the reclassification campaign was driven by a cachaça distiller that sponsored promotional events all over the country. And as its popularity continues to rise here in the U.S., so does the quality of the cachaça that reaches our shores. Despite widespread production in Brazil, very little cachaça gets exported (which is a whole other story), and the brands that do are typically industrial-produced in factory-like settings. But with our ever-growing taste for small-batch spirits, craft-made cachaça is making inroads into in the U.S. market. And with that, I give you Novo Fogo.

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Novo Fogo (which translates to “new fire” in Portuguese) is a microdistillery in Morretes, Brazil, with a presence in Bellevue, Washington. Their focus is on making a small-batch, organic cachaça in an environmentally friendly manner. Every step of the production process in their zero-waste facility is done by hand – from the sugar cane that they cut with machetes to the unique, handcrafted bottles, made from recycled glass, that hold the final product.

Swiped from Novo Fogo's Facebook page, entirely without permission.

The Novo Fogo folks recently stopped by Cambridge’s Moksa as part of its Bars on Fire tour to whip up cocktails and educate us on all things cachaça. I’ve had a few Caipirinhas in my day, but this was my first opportunity to get up close and personal with their key ingredient. Unlike most industrial-produced cachaça, Novo Fogo’s varieties – silver and barrel-aged – are clean, smooth, and can be easily enjoyed neat. Even with one sip of the darker, barrel-aged variety, I could see why purists would bristle at this being so crudely classified as rum. Yes, it did have a rum-like quality on account of the sugar cane, but warm notes of oak and vanilla were just as prominent. That makes sense, since it’s aged in small oak barrels, and the resulting elixir seems to have more in common with a good bourbon than rum.

Introductions aside, it was time to see how the spirit fared in cocktails.

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First up, appropriately, was the standard – a Caipirinha. This was a traditional recipe made with silver cachaça, muddled limes, and sugar. Even with the mercury gradually falling outside, this tropical classic was refreshing. As a special bonus, it was “served in a mason jar so you can shake it yourself.” Wow. I mean…wow.

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Next up was presumably a Novo Fogo original – the cleverly named Bossa Novo, combining silver cachaça, apricot, lime juice, and bitters. The scent of apricot was apparent even before the first sip, and it was prominent in the flavor as well. I have no doubt that my mason jar shaking added a customized dimension to this strong and fruity beverage.

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I was excited about the Rio Punch because it gave me a chance to try barrel-aged cachaça in a drink, mixed with Sorel (a hibiscus-infused liqueur with hints of clove, cinnamon, and other spices), coconut water, and most intriguingly, grilled pineapple. This one didn’t quite live up to the exciting ingredients. The smoky sweetness from the grilled pineapples was pleasant, but the coconut water didn’t contribute much flavor, and even the cachaça didn’t stand out. And weirdly, there was an inexplicable bubble gum-like flavor. I didn’t see a Hubba Bubba “floater” or anything, but I’ll give them a mulligan on this one.

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Things improved with the Maine Kimura, which boldly combined silver cachaça, brown butter and maple syrup, blueberry preserves, lemon juice, and “bubbles.” This one had a thick texture, almost like a smoothie. The maple and butter flavors were appropriately autumnal, and the preserves gave it a rich sweetness. It was smooth and satisfying, though I detected no bubbles.

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Now what goes best with Brazilian cocktails? Why, Asian food, of course! As part of the event, Moksa was offering a menu of $1 and $2 appetizers.

First up was delicious, tender pork belly served in a soft, doughy steam bun.

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I followed that with the baby back rib, which was superb. The juicy meat practically fell off the bone.

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This tuna dumpling tasted as good as it looked.

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My only prior visit to Moksa was for a bartender blood feud earlier this year; if this is representative of their food menu, I’ll be making a return trip.

My final drink of the night, the Prata Bolo, was also the most surprising. Made with barrel-aged cachaça, banana milk, lime juice, and nutmeg, this creamy concoction reminded me of eggnog, despite there being no egg. Maybe the dusting of nutmeg on the top was putting me in an early holiday mood. While the banana flavor was surprisingly mild, the lime added a tangy sweetness. It was one of the simplest yet most effective cocktails of the evening.

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Overall, it was a fun, informative evening. It was cool to learn about cachaça’s interesting history and its versatility. But if I have one complaint, it’s that a night devoted to the national spirit of Brazil didn’t have enough…well…Brazilian spirit. Sure, a soundtrack of samba music lent a festive air, but when I think about the breadth and diversity of Brazilian culture, it seems that an event like this offers an opportunity for international cuisine, live performances, colorful costumes, that sort of thing. Maybe I’ve been spoiled byalcoholic spectacle lately, but I feel like the evening could have been infused with the Carnival-esque sounds, sights, and energy we associate with our neighbors to the south.

Granted, I don’t foot the bill for these things, I just show up and drink.

Saúde!

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Copyright © Boston BarHopper. All Rights Reserved.

Hendrick's Voyages Into the Unusual

Looking back, I suppose I could have taken a few seconds and read the entire invitation instead of skipping ahead to what I thought was the most important part.

Let me back up a bit. Late last year, I attended a promotional event sponsored by Hendrick’s Gin. Called the “Delightfully Peculiar Cocktail Academy,” it was an opportunity to learn about Hendrick’s, how the spirit is made, and what distinguishes it from other types of gin. About 20 people attended, and it was held in a midsize function room at a Cambridge bar. Under the watchful eye of Brand Ambassador Jim Ryan, we learned a few cocktail recipes and made some excellent Hendrick’s-based drinks.

Overall, it was a fun, engaging, but fairly low-key evening.

So a few weeks ago, I got invited to another Hendrick’s affair. Now whereas it’s customary to familiarize oneself with the pertinent details of an event upon receiving an invitation, I just figured “free gin!”, and enthusiastically confirmed my attendance with the organizers. I assumed it was another cocktail-making class, something like that.

It wasn’t.

As soon as I stepped into the Revere Hotel’s enormous function room, known cryptically as Space 57, I realized this would be no quiet evening of cocktail instruction. But even if I’d studied every last letter of the invite, there’s no way I could have known what awaited me at the Hendrick’s “Voyages Into the Unusual.”

It was like stepping through a turnstile and into a late-19th-century traveling carnival. And not a carnival with cotton candy or ring-toss games, mind you, but the kind that mysteriously appears in an empty field overnight, unannounced. Think Something Wicked This Way Comes or The Night Circus.

No, there wasn’t anything sinister, like a supernatural carousel or a malevolent ringmaster. But there was a 20-foot-tall woman – a larger-than-life harbinger of the bizarre night that was about to ensue.

I arrived to find a troupe of costumed characters, dancers, and musicians buzzing around a gantlet of Hendrick’s-themed attractions. Some were instructive, like the botanist discussing the 11 botanicals that give Hendrick’s gin its unique flavor profile.

But the rest of it was straight out of a sideshow – two-headed skeletons, stuffed animals in glass specimen jars, and a slew of suspicious-looking apothecary bottles (the sort you’d find on the shelves of a creepy pharmacist who secretly dabbles in the occult).

On stage was a band called the White Ghost Shivers, a Vaudeville-themed septet whose mix of bluegrass, jazz, ragtime, and country music provided the score for an eerie yet upbeat atmosphere.

And eerie it was – the room was mostly dark, pierced by white spotlights that cast long, harsh shadows on the walls and floor. Seeming to have pulled into town just in time for the Halloween season, this was a spectacle bathed in the macabre.

While I never anticipated something on this scale, I was right about one thing – free drinks. Before a crowd of several hundred guests started oozing in, I was kindly handed a Hendrick’s and tonic. Even amid the spectacular scenery and a lineup of thoughtfully crafted cocktails, a standard like this is never dull.

Standing at an open table in the middle of the room, I sipped my drink and watched the dark carnival came to life. I wasn’t quite sure what to check out first: the hot air balloon with the acrobatic aviator?

The Wall of Curiosities, from which a hand would unexpectedly emerge and give you a cocktail book or a Hendrick’s newspaper?

Ultimately, I figured I’d start at the one spot where, in any environment, I can make myself at home.

The bar was called the Explorer’s Lounge, appropriately enough. I polished off my gin and tonic and moved on to the evening’s featured cocktails. First up was “On This Harvest Mule.” With crisp, autumnal flavors and a name inspired by a classic Neil Young song, this bold mix of Hendrick’s gin, pear liqueur, fresh lemon juice, ginger syrup, apple shrub, and pear-apple cider was ideally suited to the season.

I ventured away from the Explorer’s Lounge and headed over to the fearsome-looking Monster’s Box. This large, wooden crate, strewn with chains, was guarded by a keeper who, upon my arrival, knocked loudly on the front of the box. Out slithered two gray, scaly hands with long fingers and black nails – not to snatch passersby, thankfully, but to hand out drinks.

In this case it was the Traveler’s Testament – Hendrick’s, rooibos tea, lime juice, raspberry syrup, and sparkling water, deliciously topped with toasted coconut flakes. The tea was prominent but didn’t overwhelm the other ingredients, and its nutty, herbal flavor offered a contrast to the fruity elements.

From there I made my way to the Apothecary, which is a key element of Hendrick’s lore. In a nod to the days when gin was used medicinally, the distinctive Hendrick’s bottle is modeled after an old apothecary jar. There were many such jars at the Apothecary station, where the drink of choice was the Cucumber Blood Cocktail. This luminescent green potion was concocted with lemon verbena-infused gin, cucumber juice, simple syrup, and a dash of green chartreuse.

This one was a little too intense for me. I found the taste to be kind of medicinal – which, I now realize, was fairly appropriate, given that it was poured at the Apothecary. But despite the up-front cucumber flavor, which usually mellows things out, the lemon infusion was a bit much. I’m also not a big chartreuse fan, and that may have thrown the taste off for me.

It was around then that I crossed paths with Jim Ryan, the amiable Brand Ambassador who taught the cocktail class I attended last year. I asked him what his favorite drink of the night was, and he proceeded to mention every drink that included Hendrick’s. When pressed, he expressed a particular fondness for the Traveling Punch – which just so happened to be my next stop.

Hendrick’s loves its punches, as I learned at the Cocktail Academy. What we think of today as a cloyingly sweet yet economical way to get your party guests hammered on cheap vodka, punches were a centuries-old predecessor to the single-serving cocktail. Hendrick’s likes to hearken back to respectable, well-made punches, the kind that engendered a communal drinking experience.

The Traveling Punch was a robust combination of flavors meant to reflect New England’s most renowned season. It was a spicy, aromatic cocktail that conjured a vision of sitting on porch on a brisk October evening, wrapped in a blanket, sipping this mix of Hendrick’s gin, fruit tisane tea, cranberry liqueur, lemon/orange oleo-saccharum (a lemon-orange oil and sugar syrup), sparkling water, and Angostura bitters

I rounded back to the Explorer’s Lounge and ordered up the last of the evening’s featured cocktails – the Night of the Iguana. This one was pretty involved – gin, celery juice, cucumber juice, fresh lemon juice, simple syrup, a cucumber wheel, ground sea salt, and ground cubeb berry.

For all its components, it was a surprisingly mellow cocktail, softer than some of its spicy predecessors. The cubeb berry gave it a bright, peppery flavor, but a prominent cucumber essence kept all the ingredients balanced.

Having exhausted the lineup of Hendrick’s drinks, only one objective remained – get into the skirt of that really tall woman. No, I wasn’t drunk or hallucinating. There really was a 20-foot-tall woman, attended by two little fellows with beak-like masks who would choose people from the crowd and escort them through the folds of her dress. What was beyond that silk barrier? No one knew, but it was a mystery I was determined to penetrate.

Getting in would prove to be a bit of a challenge, though. Only three or four people were admitted at one time, and pretty much everyone wanted in. And the guardians, though diminutive in stature, acted as judge, jury, and bouncer – no one got by without their say-so.

Fortunately, I was among the chosen few (how that happened is another story; many thanks to those involved, you know who you are). As I slipped through the thick folds of the skirt, I suppose I shouldn’t have been entirely surprised to find a cozy living room inside.

Enveloped by the skirt’s black fabric, the room felt like a fort made of pillows and bed sheets, though it was comfortably furnished with a table, four chairs, and a tasteful area rug. Small servers doled out more Traveling Punch from a bowl perched atop a black trunk, while candles and a decorative human skull provided some ambience.

Drinking a gin-based punch served by very short men beneath the dress of a very tall woman while a string band outside plays songs in a minor key is a good place to pause and reflect on the bizarre nature of this affair.

While only the latest chapter of an innovative marketing campaign known for colorful characters, eccentric taglines, and elaborate events, “Voyages” is easily the most extravagant. The production has been traveling to major U.S. cities for the past year and a half, entertaining and educating thousands of guests and leaving them with a message that, above the din of the bells and whistles, is abundantly clear – Hendrick’s is peculiar.

The relentlessness with which Hendrick’s tries to assert its uniqueness is almost as bewildering as one of these carnival-esque events. It makes me wonder whether the folks from Beefeater or Tanqueray occasionally prank-call an overly sensitive executive at the Hendrick’s distillery and say “Uh, why is your gin so boring?”, prompting him or her to exclaim “Boring? I’ll show you...somebody get Marketing on the phone, NOW!”

Perhaps not. But the irony here is that no one needs to be persuaded that Hendrick’s is an unusual gin. The signature flavors of cucumber and rose are hard to miss, and they make for a spirit that is at once accessible and complex. In my opinion, its quality requires little fanfare (this may be one reason why I don’t work in marketing).

But hey, if Hendrick’s wants to keep hosting offbeat events like this to notify, assure, and reassure the world that its gin is unusual, then I’ll gladly keep attending.

Next time I might even read the invitation.

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Copyright © Boston BarHopper. All Rights Reserved.

Dueling With an Ancient Spirit – Licor 43

Every classic cocktail has an origin story. There’s the yarn about Winston Churchill’s mother commissioning the recipe for what would become the Manhattan. There are competing tales about the first Sidecar. Here in Boston, the Ward 8 is thought to have emerged from a particular episode of 19th century backroom politics. Seldom do these stories hold up under scrutiny. Most have benefited from decades’ worth of boozy embellishment and exaggeration, while others are complete fabrications. Even the most plausible should be taken with the proverbial grain of salt.

That’s what happens when a cocktail that was first made a century ago survives through modern times. The older the drink, the taller the tale. But unless you have a great grandfather who claims to have mixed up the first Singapore Sling, historical accuracy isn’t all that important. Colorful legends behind a drink’s conception add a little depth and character, but mostly serve as trivia to share with someone over a potent, well-made beverage.

That said, few legends of liquor are quite as compelling as the one behind Licor 43.

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The story of this Spanish liqueur supposedly begins more than 2,000 years ago. In 209 B.C., the Romans captured the city of Quart Hadas – what we now know to be Cartagena, Spain. Amid their conquest, the invading army happened upon a gold-hued, aromatic liquor infused with local fruits and herbs. Despite taking a quick liking to the liquor, the Romans’ suspicions were aroused by its unique flavor, unknown ingredients, and rumors of its unusual properties; thus, they banned its production.

Unsurprisingly, the locals kept making the stuff anyway, but in secret; even less surprisingly, the Romans became increasingly enamored of it, and its popularity grew – if somewhat discreetly – among the Roman elite. They called it Licor Mirabilis – the “marvelous liqueur” – and eventually had it exported to other Mediterranean cities.

The recipe remained a tightly held secret that was passed down through many generations until 1924, when it was purchased by a Spanish family with the surname “Zamora.” They eventually rechristened the spirit “Cuarenta Y Tres,” or Licor 43. The name derives from the number of ingredients that constitute the liqueur, and apparently only three people – from three generations of the Zamora family – currently know the recipe.

Maybe you’re captivated by the story, or perhaps you’re more inclined to raise an eyebrow at historical plot holes being glossed over for the purposes of a modern marketing campaign. But again, the accuracy of a back story is much less important than the quality of its subject. And Licor 43, with its rich, amber hue, warm vanilla essence, and surprising notes of citrus, is worthy of a tale or two.

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Licor 43 is still made in Cartagena today, and while the Zamora family doesn’t want anyone to know what’s in their product, they’d be appreciative if more people knew about their product. “Never heard of it” is the response I get whenever I mention this stuff to someone. Our ignorance is understandable; while the liqueur is not new to the U.S., the vast majority of its sales have historically been in Europe, with a particular concentration in Spain (obviously) and Germany. What’s more, the flavor profile of Licor 43 was thought to be challenging to mix with other ingredients; so even in bars that carried it, the bottles tended to collect dust on a back shelf.

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All of that’s changing. Sales of Licor 43 are growing all over the world, with a landmark 500,000 cases being moved in 2011 (just to put the global market in perspective, Captain Morgan sold 10 million cases last year). And in 2012, the Zamora family partnered with W.J. Deutsch to improve distribution in the U.S. – where, as you might have noticed, specialty cocktails have become all the rage.

So how do you spread the word about an ancient liqueur that’s been shunned or forgotten by most bartenders? Easy. Gather up six of Boston’s top mixologists, give them some Licor 43, and ask them to do what they do best – create drinks. Oh, and just to make things…interesting? Put a little money on it.

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That’s exactly what went down at the “Tonight’s Secret Ingredient” bartender contest, a cocktail death match hosted by Moksa Restaurant in Cambridge. The rules were simple – come up with a drink that incorporates Licor 43, submit it for the appraisal of the judging panel, and make a bunch of samples for a small but thirsty crowd of spectators. Winners get cash prizes and local bragging rights. Losers get their drinks thrown in their faces by disgusted judges and suffer the scathing taunts of their peers.

Before the throwdown got under way, attendees were treated to passed hors d’oeuvres and a couple of Licor 43-based drinks. First up was the Mini Beer – 1.5 ounces of Licor 43 in the world’s smallest beer stein, topped with a splash of heavy cream to mimic a foamy head. The result looks exactly as its name would imply – like a mini beer – but any similarity ended there. The sweetness and texture of the cream were perfectly suited to the vanilla flavor of the liqueur, making for a small but decadent liquid appetizer.

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That was followed by the Key Lime Pie Martini, the name of which gave me a shivery flashback to the plague of pseudo-martinis that we had to endure a few years ago (I’m getting nauseous just thinking about the tiramisu martini I once sampled). It’s exactly the sort of drink I’d never order, let alone trumpet on my website, so I’m glad it was free – because it was sinfully good. The flavor was so eerily similar to actual key lime pie that I assumed there must be some hideous, bright green, chemically induced additive, but no. The drink was a fairly basic mix of Licor 43, vodka, half and half, and lime juice. I still can’t imagine asking a bartender for this, but if someone were to purchase one on my behalf, you know…I suppose I’d be OK with it.

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As the crowd’s anticipation and inebriation swelled, the master of ceremonies announced that the contest was finally about to begin. The judges, Fred Yarm (author of Drink & Tell: A Boston Cocktail Book), Heather Kleinman (Executive Editor of DrinkSpirits.com), and Jerry Knight (Director of Marketing at Deutsch Family Wine & Spirits), took their places at a table on the stage. Their dour expressions cast a pall over the room; I would not want to be the bartender who served them an inferior drink.

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The champions, meanwhile, were split into three groups of two opponents each – in other words, three mano a mano duels for the right to advance to the finals. The first two combatants paced anxiously behind the bar, each guarding their ingredients like a tiger protecting her young.

The first contestant was Taso Papatsoris from Casa B in Somerville. His drink, called Jardin Dorado, combined Licor 43 with gin, a Spanish sherry, Angostura bitters, and pimento bitters. It was a splendid cocktail. The gin provided a dry backdrop for the vanilla and citrus of the Licor 43 and the nutty flavor of the sherry. Garnished with an orchid, this may have been the most beautifully presented of all the evening’s drinks.

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On the other end of the bar was Jason Kilgore of Catalyst in Cambridge. Whereas Taso’s drink had a light, floral essence, Jason’s “Three of a Perfect Pair” was heavier and more intense. This one mixed Licor 43 with gin, rye whiskey, freshly made rhubarb syrup, lemon juice, and a barspoon of Fernet Branca. I thought whiskey and gin sounded like a fearsome combo, but the vanilla notes softened the flavor, and the rhubarb syrup contributed an earthy sweetness.

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Each bartender approached the stage and made his case to the judges, who sampled the concoctions and took some notes. And with that, Round 1 was officially in the books. Round 2 pitted Amber Schumaker, from Eastern Standard, against Oronde Popplewell, defending his home turf of Moksa.

As if the evening’s stakes weren’t high enough already, Amber had the added challenge of filling in at the last minute for Eastern Standard’s Kevin Martin. Though she was working with someone else’s recipe and had little time to prepare for battle, Amber rose to the occasion with the Verano Deseen – Licor 43, lime juice, Amaro Nonino, rye whiskey, and Regan’s orange bitters. The flavor of the rye and the sweetness of the Licor 43 were up front in this one. Beyond that, the Amaro gave the drink even more depth, while the lime and orange flavors ensured that the Verano Deseen lived up to its name – it translates to “Summer Wish.”

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I asked Amber why she chose rye over bourbon, and she met my query with a stony glare. “You don’t bring a knife to a gunfight, son,” she growled.

Her opponent, Oronde, whipped up one of the stranger-looking cocktails of the evening. The Straw Ox combined Cachaça, Licor 43, strawberry vinegar, lemon juice, and simple syrup, and was topped with “Licor 43 Foam,” which looked like a glob of Cool Whip. I moved in to ask what it was, but Oronde’s eyes told me not to even bother.

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With its pale violet glow and cryptic garnish, the cocktail was as intriguing in appearance as it was in taste, though there was a mild sourness that I didn’t care for.

As Amber and Oronde appealed to the judges, the Round 3 champions moved into place. Josh Taylor of West Bridge (which sounds like a town, or maybe a specialty furniture store, but is actually a cool-looking restaurant in Cambridge) created the aptly named Backyard Cocktail, a summery mix of Licor 43, rhubarb shrub, fresh strawberry and lime juices, and club soda.

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Sam Gabrielli of Russell House Tavern countered with 43 Elephants, a drink that mixed Licor 43 with Amarula, Fernet Branca, an egg white, and Angostura bitters. If Josh’s Backyard Cocktail captured the flavors of summer, Sam’s evoked more of a wintry mood. Amarula, an African cream liqueur with hints of caramel, matched well with the vanilla notes in the Licor 43, and the egg white further enhanced the drink’s creamy texture.

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Six up, six down; now it was up to the judges to decide who would continue in the tournament. Music played, guests mingled, and more Licor 43 Mini Beers and Key Lime Pie Martinis got passed around.

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The frivolity of the crowd was in stark contrast to the savagery on the other side of the bar – jittery contestants snarling at one another, heaving appalling insults, and hurling accusations of ingredient tampering. Clearly, these people didn’t like each other.

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Suddenly a hush fell over the room as the judges delivered their verdict – Sam Gabrielli, Oronde Popplewell, and Josh Taylor would advance to the finals, while the bell tolled for Taso, Amber, and Jason. The crowd erupted, a mix of delighted applause and hateful jeers. Before returning to the bar to make their drinks one more time, the three remaining warriors solemnly raised barspoons to their vanquished foes – a time-honored gesture of respect among those in the cocktail trade.

As the now restive crowd settled in for another grueling wait, the mood turned dark. Alliances shifted among the spectators, and loyalties were openly questioned. A woman approached me and asked if I was “Team Josh, Team Oronde, or Team Sam.” I laughed. She didn’t.

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Whispered accusations of intimidation and bribery caused some to question the honor of the finalists. “The guy from Catalyst got screwed!” yelled the guy from Catalyst. The smoldering look on Amber’s face made me wonder whether her earlier knife/gunfight remark was a metaphor or a warning.

As the simmering hostility approached a full, violent boil, the microphone crackled with the voice of the emcee – the judges were ready to crown a winner.

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Silence descended again upon the expectant crowd, punctuated occasionally by isolated gasps and muttered prayers. The bell tolled first for Sam, who ushered his 43 Elephants back to Russell House Tavern. It rang again for Moksa’s Oronde and his Straw Ox. That left Josh Taylor of West Bridge to raise his Backyard Cocktail in triumph amid a deafening ovation.

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Josh’s victory was richly deserved. He got a handsome cash prize while those of us in attendance were treated to another round of his award-winning cocktail. And while all the drinks were impressive, I’d have to concur with the judges – this was the drink of the night. The vanilla of the Licor 43 paired beautifully with the strawberry juice, while the rhubarb shrub kept it from being overly sweet. The lime juice further brought out the citrus notes of the Licor 43, and the club soda introduced just the right amount of dryness. Positively refreshing, and ideal for a backyard barbecue on a hot summer day.

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Victory belonged to Josh, but the night belonged to Licor 43. Whether this very old spirit will become the latest thing, I don’t know. Nor can I say whether its fascinating origin story is true (but if there really are only three people who know the recipe, I hope at least one of them has the good sense to jot it down at some point). But even if its history has merged with legend, the liqueur’s quality requires no exaggeration.

Nor does an event like this – even though I may have added a few teensy-weensy embellishments in my retelling. In truth, the night had the tone of a friendly competition, and not a drop of blood was spilled (that I know of). Personally, I was thrilled to have the opportunity to watch six cocktail experts at work. It was especially instructive to see the similarities and differences in how they approached a given ingredient, and each cocktail was distinct in its composition and presentation.

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If you want to try your hand at making the winning drink, the recipe follows.

The Backyard Cocktail, crafted by Josh Taylor of West Bridge in Cambridge 

1 1⁄2 oz Licor 43

3⁄4 oz Rhubarb Shrub

1⁄2 oz Fresh Strawberry Juice

1⁄2 oz Fresh Lime Juice

Club Soda

Combine the Licor 43, rhubarb shrub, strawberry juice, and lime juice and shake lightly.  Strain into a  highball glass over ice.  Top with club soda and serve with a straw.

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Copyright © Boston BarHopper. All Rights Reserved.

Hendrick's Gin – The Delightfully Peculiar Cocktail Academy

My dad used to receive bottles of liquor as gifts, typically around the holidays. But as a beer drinker who eschewed hard liquor, he had no use for them. He kept them anyway, though, in a cardboard box in the basement; and as a dutiful son who didn’t want his parents’ cellar to become overly cluttered, I kindly took the entire box off their hands at some point when I was in college. There were some valuable things in there, like a bottle of Johnny Walker Black, and a couple of mysterious black bottles of cognac, which I still have.

There was also gin. A LOT of gin.

If memory serves, there were two bottles of Tanqueray and three bottles of Beefeater – two enormous ones (the square kind, with the handle) and a more manageable 750-milliliter bottle.

That might sound like a gold mine for a poor college student who enjoyed a cocktail once in a while, but there was one problem – I didn’t really care for gin. I found it to be harsh and unforgiving. And given the infrequency with which I drank it, I suddenly found myself with pretty much a lifetime supply of the stuff. Those bottles followed me through college, grad school, three new jobs, and at least six different residences.

Finally, about two years ago, I decided enough was enough ­– the gin had to go. And since it runs counter to my programming to simply dump usable liquor down the drain, I was going to have to get rid of it the hard way.

So I declared gin and tonic to be my official drink of the spring and summer and embarked on a boozy tour de force: A gin and tonic after work. Sometimes one before work. A gin and tonic and a good book. A gin and tonic while watching the Sox. A gin and tonic on the front porch. A gin and tonic on a midsummer night’s eve. A picnic with a thermos full of gin and tonic. Gin and tonics on the beach. A flask of gin and tonic at church (kidding! I never go to church).

Slowly, the tide began turning. Bottle after spent bottle would land in the recycling bucket with a satisfying thunk, and as the days of summer got shorter and shorter, I could see victory within my shaky grasp.

And then, a cruel and unexpected twist! A friend of mine was moving across the country and opted not to take the contents of his liquor cabinet, donating to me the remnants of his collection – which contained (you guessed it) another full bottle of Beefeater gin. And thus the spring and summer of gin and tonic stretched into the fall and, inevitably, winter of gin and tonic.

Gin was one stubborn bastard, as I learned; but so was I. And then a funny thing happened – I actually started liking the stuff. That harsh, piney liquor that initially reminded me of a cleaning product gradually revealed its merits, and eventually we put aside our differences.

Of course, learning to appreciate gin is a lot easier when you submit to the talents of creative bartenders who skillfully mix it into things other than just tonic water. And as I sampled drinks like the Tres Curieux at Marliave, the luscious Greed at Church, and the Vesper Martini at the Gaff, among many others, I noticed they weren’t made with Beefeater, or Tanqueray, or even Bombay Sapphire. It seemed the gin of choice among Boston’s best mixologists was Hendrick’s.

So I started asking for Hendrick’s in my drinks when given the opportunity, and while I’m no gin aficionado, I could tell there was something different about it. It seemed gentler and more approachable than other gin brands. Turns out there’s actually a lot about this gin that distinguishes it from its peers – as I learned a few weeks ago, when I attended a Hendrick’s-sponsored “Cocktail Academy.”

Hendrick’s is a small batch gin made by William Grant & Sons, the same distillers that own Tullamore Dew, among other fine intoxicating liquors. Their gin-soaked road show, the Cocktail Academy, has been stopping in major U.S. cities over the past couple of years as part of William Grant’s aggressive American marketing campaign. It’s a way to spread the word about Hendrick’s while teaching attendees to whip up a few gin-based cocktails under the tutelage of a Hendrick’s brand ambassador.

“Timeless Tipples Worth Toasting” was the subject of the Cocktail Academy’s third stop in the Boston area, led by an affable brand ambassador named Jim Ryan. Held at Catalyst, a very cool bar in Cambridge’s Kendall Square, the event was a laid-back clinic in gin mixology.

About 20 of us settled into a conference room with long wooden tables, each with place settings outfitted with all the supplies we’d need – a lemon press, weighted spoon, jigger, two Collins glasses, and a tumbler; lemons and cucumbers; simple syrup, soda, green tea, and elderflower liqueur (aka St. Germain); and of course, a bottle of Hendrick’s gin. There was also a helm full of ice. Yes, a helm.

As we settled in with passed hors d’oeuvres and complimentary gin and tonics (any class that starts off with a free drink is going to be a good one, regardless of the subject matter), Jim regaled us with the history of Hendrick’s and, more importantly, what makes it such a unique spirit, from its botanical signature – a chorus of 11 different fruits, roots, and flowers – to its distillation in two separate stills, to its pièce de résistance: an infusion of cucumber and rose petals.

It seems only fitting that an exceptional gin should emerge from such unusual origins. Hendrick’s is one of the only gin distilleries in Scotland. It’s housed in a converted WWI-era munitions factory that the William Grant company purchased in 1960s, around the same time that it bought two very rare stills. The first, made of a thick copper, is a traditional pot still built in 1860 by Bennet, Sons & Shears. The second is called a Carter-Head still, built in 1948; only a few are known to exist in the world.

Now, why purchase two antique stills? To show off in front of all the other gin distillers? Maybe; but after the stills were restored to proper working order, they both came to play key roles in the production of Hendrick’s Gin.

The stills yield two dramatically different spirits. In the Bennet still, botanicals are added to the liquid and boiled, producing an oily, concentrated gin distillate with a rich, robust flavor. In the Carter-Head, by contrast, the distillers place the botanicals in a basket at the top of this still, through which the alcohol vapors pass, extracting the sweeter and more delicate essences of the flowers and roots. Hendrick’s then combines the spirits produced by both stills, which is pretty much unheard of.

The result is a gin with an entirely unique flavor profile. It seems softer than other gins, yet more complex; that’s on account of its unusual botanical signature. While most gins incorporate a handful of fruits and flowers, Hendrick’s loads up with a whopping 11 botanicals – lemon peel, orange peel, coriander, chamomile, juniper, Angelica root, cubeb berry, elderflower, meadowsweet, caraway seeds, and Orris root. The exact proportions are a closely guarded secret known only to three or four people, but it’s clear that the juniper – a necessary component any gin, and the ingredient responsible for gin’s distinctive pine-like taste – is dialed back a bit. That alone might make Hendrick’s a bit more accessible to someone wary of gin.

But wait, there’s more! Once it’s all distilled, cucumber and rose petals are added, giving Hendrick’s a remarkably fresh flavor up front. This is why a cucumber is preferred to the more traditional citrus as a garnish for Hendrick’s-based drinks.

As the history lesson drew to a close, it was time to learn how to make some cocktails. First up was an elderflower cooler – gin, elderflower liqueur, simple syrup, and soda, served in a Collins glass. Essentially a St. Germain cocktail made with Hendrick’s in place of champagne, this was crisp, light, and summery. St. Germain plays very well with Hendrick’s, since elderflower is one of the botanicals used in the distillation process, and the brightness of the flavor balanced the dryness of the gin. Our class may have been taking place on a cold December evening, but sipping the elderflower cooler gave me visions of relaxing on my front porch on a June evening.

My warm-weather reverie continued with the next cocktail. Even before we made them, the cucumber lemonade sounded like a heavenly match – the cool, refreshing flavor of cucumber and the zing of a lemon. The recipe called for gin, the juice of one lemon, simple syrup, soda, and a long slice of cucumber, with an optional lemon garnish. Sure enough, it was a dry, refreshing cocktail with just enough sweetness and a only slight tartness. The lemon juice activated the lemon peel in the gin, and the resulting flavor, complemented by the cucumber, was strong but not overpowering.

The last drink was called a tenured punch, and this was a group project. Jim explained to us that, a couple centuries ago, punch preceded the notion of a single-serving cocktail. It was very communal; having a punch with guests meant you were sharing an experience. In that sense, it was an appropriate way to round out the class; there’s no “gin” in team, but there was only one punch bowl per table, and everyone at the table had to work together to make the punch.

We threw pretty much everything we had in there – gin, lemon juice, simple syrup, sparkling water, green tea, Lillet Blanc, Angostura bitters, and cucumber and lemon slices as garnishes, all poured over a massive block of ice. The tea was the most interesting component; according to Jim, it “stretches” the punch out, helping you avoid overpouring the liquors.

I don’t know about you, but when I think about punch, I imagine something overly fruity, loaded up with cheap liquors and bunch of mixers. The Hendrick’s tenured punch challenged that notion, to say the least. I would call it a rather dignified punch, the pinnacle of knowing how good flavors mix in large quantities as opposed to haphazardly pouring a bunch of ingredients into a bowl and giggling about how much alcohol you put in (I mean, not that I’ve ever…).

What’s more, no individual component of the punch was particularly obvious; I couldn’t really taste the tea, nor did the citrus or even the gin stand out. The flavor was truly greater than the sum of its parts.

The only disappointment of the night was discovering that the table of Hendrick’s gift bags did not, in fact, contain complimentary bottles of Hendrick’s.

But the mere fact that I would have welcomed a full bottle of gin made me realize how far I’d come from my earlier skepticism of the spirit. And that’s exactly the kind of epiphany that the Hendrick’s people would like everyone to have. While gin distilleries aren’t exactly hurting for cash, gin doesn’t enjoy anything close to the global sales of other spirits, like vodka or whiskey. Vodka, for instance, is eminently marketable; with its neutral flavor, it can be mixed with just about anything, and distilleries can appeal to younger drinkers with products like Swedish Fish or Whipped Cream flavored vodka (and yes, both exist). It’s harder to portray gin as the life of the party; it tends to be seen as a stuffy liquor, something preferred by an older crowd.

William Grant is fighting that perception, trying to broaden gin’s appeal and put it in the cocktails and liquor cabinets of a younger population. So they designed a wildly colorful website and host events like the Cocktail Academy at trendy bars, trying to show people that the range of gin drinks is considerably broader than just martinis and gin and tonics. In other words, gin can party with the best of ‘em.

It even looks cooler than other gins. The Hendrick’s bottle, wide and round, is modeled after an old apothecary jar, hearkening back to the days when gin was used medicinally. During the class, Jim joked that Hendrick’s designed the bottle to make it as difficult as possible for a bartender to pour. (Somewhere, a bartender is not laughing at this.)

Of course, all the clever marketing in the world would be wasted if the product wasn’t up to snuff, but that’s not an issue here. Hendrick’s has taken home a plethora of awards over the past 10 years, even being declared the “Best Gin in the World” by the Wall Street Journal. And while you’ll never see a bubble gum-flavored gin on a store shelf (thank GOD), Hendrick’s manages to give the spirit as much of as twist as possible with its cucumber and rose infusion.

Maybe a gin purist would quibble with the softer complexion of Hendrick’s or the post-distillation flavoring (which renders it not a “London dry gin” but a “distilled gin”; oh, the humanity). But appealing to a new audience of drinkers requires a little innovation and a lot of fresh thinking. Hendrick’s employs both to great effect, and the result is a surprisingly approachable gin that can respectably stand among the classics.

In other words, an old spirit for a new generation.

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Copyright © Boston BarHopper. All Rights Reserved.

Tullamore D.E.W. Irish Whiskey Toast & Taste

Whiskey is a captivating liquor. When first poured into a wooden cask, its components are eminently simple – water and a mash of grains. But by the time it’s poured into a glass, years or perhaps decades later, it may be the very pinnacle of complexity.

Whiskey conjures sharply conflicting images. It is a dark brown liquid in a dusty bottle in a dirty saloon in the old West. It is a supporting player in a sugary cocktail. It is a status symbol at $70 a glass in an elegant lounge.

In that respect, it is an everyman’s drink. At the same time, whiskey is very much an acquired taste. The heavenly quality of even the oldest, smoothest single malt would be wasted on the palate of the uninitiated.

I remember my first sip of whiskey, if you can even call it a sip; I don’t honestly recall whether it made it past my lips. As I lifted the glass, I felt a strange presence tickling my nose hairs, and my upper lip twisted upward into an involuntary snarl. How does anyone drink this, I wondered.

Because yes, your first sip of whiskey burns. As does your second. And your third.

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But what begins as repulsion grows to a challenge ­– can you drink it without cringing? It then becomes a badge of honor when you can order a glass of whiskey on the rocks and down the whole thing by yourself. Gradually, despite your earlier misgivings, you develop an appreciation. And by the time someone pours you a rich, velvety, 21-year-old single malt whiskey, you’ve fallen deeply, hopelessly in love.

That potent liquid no longer gives you the shivers, but it’s a full-body experience just the same. Your lips tingle as you take the first sip. And you don’t just quaff it down; you sit with it. Its oaky, smoky essence permeates every corner of your mouth, and a small flame burns in the back of your throat when you finally swallow it. After a few sips, a warmth unique to whiskey slowly spreads, up from your belly, across your limbs, and down through your extremities.

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A fierce, centuries-long debate continues to rage between the Irish and the Scots as to who is responsible for first distilling this mysterious spirit. As my bloodlines trace to both Ireland and Scotland, I don’t have too much of an opinion on the matter, but I admit more evidence points to the Emerald Isle. If Ireland can claim victory in the argument over who invented whiskey, though, Scotland is the undisputed champion of modern-day distribution. Ninety million cases of Scottish whisky get shipped to all corners of the globe every year, while Ireland ships a relatively modest 5 million cases.

The seeds of that disparity were planted in the late 19th century, when the Scottish embraced cheaper, more efficient methods for distilling whisky while the Irish insisted on a more traditional approach that took more time but yielded more flavor. Quicker production meant a bigger market share for the Scots, and that was even before a series of calamities struck the Irish whiskey industry. First, Ireland’s War of Independence ravaged its export business during 1919–1921. Emerging from that struggle, Irish distillers discovered they had lost their biggest customer, the United States, on account of Prohibition. And worse, bootleg knockoffs of Irish whiskey that proliferated in the States during that period tainted the spirit’s reputation. The U.S. markets reopened in 1933, but by then the world was on the cusp of war, and the effects of World War II nearly destroyed the Irish whiskey industry entirely. Most of the remaining Irish distilleries soon closed or merged, and while the quality of Irish whiskey never diminished, its level of output never recovered.

But an interesting thing happened last year – in 2011, for the first time in decades, Irish whiskey outsold single malt Scotch in the United States. And that’s part of a global trend. While Scottish whisky still captures 60% of the market, sales of Irish whiskey are noticeably on the rise.

I asked Tim Herlihy, U.S. brand ambassador for Ireland’s Tullamore D.E.W. whiskey, why that was, and he attributed the renaissance of Irish whiskey to its accessibility. “There are so many rules about Scotch,” he said. “With Irish whiskey, you can drink it neat, on the rocks, with water, in ginger ale, as a shot; it’s easy.”

Tullamore D.E.W. hosted a whiskey tasting at the Asgard in Central Square this week, and Tim invited me to have a drink with him beforehand to talk shop. Free whiskey and a chance to chat with someone who drinks for a living seemed like the foundation for a pretty decent evening, so I was happy to oblige.

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If you’re unfamiliar with Tullamore D.E.W., it’s no surprise. Although Tullamore D.E.W. is the second most popular brand of Irish whiskey in the world, it’s a distant third in the United States, behind Jameson, the almighty industry leader, and Bushmills. But sales of Tullamore D.E.W. have nearly doubled since 2005 on the heels of an aggressive marketing campaign that promotes Tullamore D.E.W.’s long history and tradition. A redesigned label reminds drinkers that Tullamore D.E.W. has been distilling continuously since 1829. Even the name has gotten a subtle makeover: what was once Tullamore Dew is now Tullamore D.E.W. The initials are those of one of the distillery’s earliest owners, Daniel E. Williams, whose struggles to bring his product to prominence in the 19th century are reflected in Tullamore D.E.W.’s present efforts to compete in a crowded global market.

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Tim told a few good stories about life in Ireland and his international travels, offered up some traditional Irish toasts, and most importantly, treated me to samples of Tullamore D.E.W.’s four whiskey varieties. First up was Tullamore’s original whiskey – a rich, amber color, spicy and citrusy up front, with a smooth finish.

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My first experience with this particular variety was at the Buena Vista Café in San Francisco – the very bar that introduced the wonder of Irish coffee to the United States. The Buena Vista (“a great Irish bar,” Tim said, reverently) makes its famous drink exclusively with Tullamore D.E.W., which means tens of thousands of customers have tried Tullamore whether they know it or not.

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The original blend is easy to drink, just as Tim suggested. But an established Scotch drinker doesn’t require a gentle, accessible whiskey. So what about those of us who enjoy the ceremony and pretension of drinking a more complex spirit? “Well,” Tim said, smiling, “that’s why we have this.” He then unveiled Tullamore D.E.W.’s 10-year-old single malt whiskey. Matured in four casks – bourbon, sherry, port, and Madeira – the single malt was considerably more intense than the original. With a rich, floral aroma, notes of vanilla and toasted wood, and a smooth finish, the single malt would appeal to those who prefer the complexity of a finer whiskey. If you live locally, you’ll just have to take my word for it; sadly, the 10-year single malt is not yet available in Massachusetts.

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Next up was a 10-year-old reserve, a soft, medium-bodied whiskey with a spicy finish. This one was altogether different. Luxuriously smooth, the 10-year reserve possessed a sweetness that its predecessors lacked, along with a distinctive, surprising creaminess. It was probably my favorite of the four, and I know I’m not the only one who was impressed – the 10-year reserve won Best in Show at the 2012 Los Angeles International Spirits Competition, 2012. Sláinte!

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The final sample was a real treat – a 12-year-old special reserve. Full-bodied, spicy, and pleasantly intense, the 12-year is matured in sherry casks and had a nutty flavor with hints of vanilla. It’s garnered several international awards, most recently serving as runner-up to the 10-year reserve in the same spirits competition earlier this year.

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As Tullamore D.E.W. rides the wave of Irish whiskey’s global resurgence, things are going well in the homeland, too. Production of Tullamore D.E.W. is about to return to the town of Tullamore for the first time since the original distillery closed in 1954. Owner William Grant & Sons is investing €35 million in a state-of-the-art distillery that is scheduled to break ground next month, creating jobs in Tullamore and restoring a sense of civic pride to a town that has had to endure its namesake whiskey being distilled elsewhere for almost 60 years.

Four satisfying samples later, I found myself more informed about Irish whiskey and Tullamore D.E.W. in particular. I didn’t even know they had more than one variety, and experiencing the whole range was enlightening. Tim closed our evening with a toast – “Here’s to cheating, stealing, fighting, and drinking. If you cheat, may you cheat death. If you steal, may you steal a heart. If you fight, may you fight for a brother. And if you drink, may you drink with me.”

Any time, good sir.

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Last Call

Everything about whiskey requires patience. The liquor itself takes years to mature. When it reaches your glass, you sip it slowly. And a lifetime of enjoying it is equal parts education and appreciation. It takes time to understand the nuances of single malts vs. blends, or the distinct qualities of Scotch, Irish whiskey, bourbon, and rye. Only a fair amount of trial and error will reveal which brands work well in a Manhattan, which types are enhanced by a cube of ice, and which varieties absolutely, positively must be consumed neat. Your personal preference, like the character of a good whiskey itself, needs time to fully emerge.

If you’re a novice, attending a whiskey tasting can provide for an illuminating introduction to this potent spirit. But even if you’re an established whiskey enthusiast, there’s always something new to learn, or to impart to others. That said, I’m grateful to Tim for inviting me out for a few drinks. Truly, one of the most fulfilling things about appreciating whiskey is having a conversation with someone who understands and shares your passion. After all, learning to enjoy whiskey can be a long journey, and it’s always a pleasure to meet a fellow traveler.

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One for the Road – Festival International de Jazz de Montreal

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I’m going to be completely honest: there is no event I look forward to more than the Montreal Jazz Festival. It trumps Christmas, Thanksgiving, loved ones’ weddings, detested foes’ funerals, a Patriots Super Bowl, Flag Day, you name it. When I’m walking to the train on a bitterly cold day in January, I fantasize about steaming hot days in early July, sitting outside, listening to jazz. On a steaming hot day in late June, for that matter, I fantasize about steaming hot days in early July, sitting outside, listening to jazz. I once said to my friend Brian, with whom I’ve attended the festival for the past 14 years, “My life can be divided into two unequal portions – being at jazzfest, and waiting for jazzfest.” He readily agreed. So, I hope you’ll indulge me a bit this week. It’s another non-Boston post, and while we’ll take a look at a couple of Montreal bars, I’d be lying if I said this was anything other than a tribute to my favorite annual vacation with one of my very best friends.

But don’t worry – there’s still plenty of drinking involved.

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Our first encounter with the Jazz Festival was merely a coincidence. Neither Brian nor I had ever been to Canada and, craving a road trip, we figured Montreal would be a good place to visit. This was sort of a spur of the moment idea, and the first weekend we both had available was around the Fourth of July. We were both amused by the thought of “celebrating our independence by leaving the country.”

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The day before we left, a coworker of mine mentioned that “some jazz festival” would be going on while we were there. I passed the news on to Brian. We were both casual jazz fans at the time, and since we had no agenda for the trip (other than Brian wanting to look at a car dashboard to confirm that odometers in Canada were printed with kilometers), we figured, hey, maybe we’ll check that out.

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It would be hard not to check it out – after all, the Festival International de Jazz de Montreal is the biggest jazz festival in the world. Jazz fans, casual and diehard, and artists, famous and unknown, flock to Montreal in droves for this event. The city blocks off the core of its downtown area to traffic, sets up stages in the middle of streets, and has jazz playing from noon until midnight (picture all of Copley Square with no cars, like during the Boston Marathon, but with a huge stage in the middle of Boylston Street).

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That’s 12 hours of jazz a day…for 10 days. And the best part? Of the 1,000 concerts that make up the fest, two-thirds of them take place outdoors and are free.

I still remember our first impression. Is this real? They seriously shut down roads for this? There’s music…all day and night? We don’t have to pay for it? We can walk around with beer? It seemed that the city had come to a standstill for the event, and our being there was an incredible stroke of luck.

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Fourteen years later, I don’t think either of us would skip it under pain of death.

That’s a long time, 14 years. I think about all the people who’ve come into or left our lives in those years. Where we were that first year, where we are now. It’s a period marked by weddings, funerals, new jobs, changing careers, new homes, and countless other twists, turns, successes, disappointments, and major life changes.

And part of what makes this trip special and unique for us is that while life has changed a lot in that time, the substance of this 4-day weekend has hardly changed at all. Brian and I have got this Jazz Festival thing down to a science. Sure, we’ve refined it, made some improvements along the way; but the formula from trip #1 is intact. And it goes a little something like this…

We leave Boston bright and early in the middle of the week. On the years I’m driving, I pick up Brian promptly at 5:30 a.m. On the years Brian’s driving, he texts me promptly at 5:30 a.m. to tell me he’s running late.

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Some people are stunned that we willingly make a 6-hour drive, but half the fun of a road trip is being on the road. Plus, when the majority of your journey is through the lush, green mountains of Vermont, you have the road to yourself, and you’ve got lengthy playlists to keep you occupied…well, I can think of worse ways to spend a morning.

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By the time we arrive, park, and check in, it’s just about noon…and time for the music to begin. After a yearlong wait, there is nothing more stirring than walking down Rue St. Catherine and seeing the festival banner on the horizon, welcoming us back.

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There are 10 outdoor stages, along with bands roaming around and playing in the streets, so we try to set up shop in a central area.  Sometimes we’ll move around if we’re looking for a particular band, but most of the time we just stay in one spot and enjoy the music floating toward us from all directions.

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Every year, our first lunch is something from Boston – Anna’s Taqueria chicken burritos. But aside from that, there is little we require that the fest does not provide. From healthy food to numerous beer vendors, we rarely have to leave the vicinity.

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Of course, even jazz lovers need a few things to keep themselves occupied during a long day. So we bring books, checkers, playing cards, that sort of thing.

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After 5 or 6 hours sitting around in the sun doing pretty much nothing, it’s time for our intermission. We pack up camp, head back to our room, and prepare for the evening’s festivities. Our strenuous day has left us with quite an appetite, and there’s no better way to satisfy that than with a true staple of Canadian cuisine – a smoked meat sandwich. Brian’s and my preferred destination is Reuben’s. I’m sure native Montrealers would scoff at our choice; the most famous place to get a smoked meat sandwich in Montreal is Schwartz’s deli. But Reuben’s is closer to the bar we’ll be going to later, and we don’t want to overexert ourselves.

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Regardless of who makes your smoked meat sandwich, the composition is pretty much the same. You’ll get an astonishing mound of salted, cured, wonderfully spiced, smoked brisket, placed precariously on – for reasons that have always eluded me – the very smallest sandwich bread that can be found. The result is a delicious but comically unmanageable sandwich. If you pause and put the sandwich down, it will fall apart on your plate. If you hold it too long, it will fall apart in your hands. So however you choose to eat it, make sure you’re sitting down and have a fork at the ready. And there’s always a thin layer of yellow mustard, just to make things a little tastier and, of course, messier.

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Smoked meat is everywhere up here. They serve it on pizza, in pasta, in omelets, you name it. Why they haven’t thought to put it on bigger slices of bread, or even in a wrap, I don’t know. But then again, who am I to argue with tradition?

After dinner, it’s on to some well-deserved libations. The first time Brian and I came to Montreal and were looking for a place to have a few drinks, we found a humble but happening downstairs bar called the Peel Pub. It has since become a nightly stop for drinks on every trip.

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Named for the street on which it resides (Rue Peel), the Peel Pub moved down the street a number of years back. No longer housed in a basement, it now occupies two floors (both above ground). The décor has been spruced up, too. Yet despite these upgrades, this place has lost almost nothing of its divey, well-worn character.

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The Peel Pub is a sports bar, its walls adorned with memorabilia of Montreal’s football team, the Alouettes, and the local hockey club, which shall remain nameless. Plenty of TVs ensure you’ll see whatever sport you’re there to watch. There’s only a tiny bar, which hardly anyone ever sits at, but there are 35 or so small tables on each floor.

The Peel Pub offers plenty of bargain-level drink specials, like $0.99 shots on Thursdays and absurdly large pitchers of beer. On our first ever visit, a waitress who strongly resembled Kate Winslet (Brian wrongly disputes this) recommended we try a pitcher of Rhum Punch.

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And thus, yet another ritual was born. Over the course of 4 evenings, depending on the nightly special, we’ll get a pitcher of the punch, a pitcher of sangria, and a pitcher of Long Island iced tea. Because really – when you’re on vacation and in a bar that has the audacity to serve it, why wouldn’t you get a pitcher of Long Island?

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The food isn’t anything to write home about, unless you’re writing to say how much you miss the food at home. Yet, slaves to tradition that we are, Brian and I used to make a point of ordering chicken fingers and chicken quesadillas – both appetizers, not full plates, which was at one point probably a budgetary decision. After 14 years of diminishing quality, we’ve decided that as of 2012, these orders have been retired. Change comes slowly.

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The Peel Pub is essentially a college bar, attracting young customers with daily food and drink specials. It’s the kind of place I’d bring a date…if I was 18 and the extent of my logic was “Well, maybe we’ll just get drunk and see what happens.”

But this place isn’t populated just by students; when I’m there during the summer, the clientele is diverse. Plenty of locals come to watch soccer or the Alouettes (Canadian football starts in July), and patrons range from young Americans taking advantage of Canada’s lower drinking age to people in their 60s who look like they once came here for the very same reason – and like Brian and I, fell in love with the place.

From there we head up Rue St. Catherine to an equally fine establishment – the Mad Hatter. Another bar that occupies two floors, the Mad Hatter doesn’t look like it’s changed much (or been cleaned much) in the past 50 years or so. And while the interior exudes a classic dive bar charm, the real gem of the place is its roof deck.

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If there were ever such a thing as a roof-deck dive bar, the Mad Hatter’s got it. From the 1970s classic poster of Farrah Fawcett to the ubercasual atmosphere, this place feels less like a bar and more like a friend’s porch. We’ve always found the bartenders and waitstaff to be relaxed and chatty, both among themselves and with us.

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The beer options are pretty basic, stocked with Canadian classics like Molson, Moosehead, and Rickard’s (if Molson and Moosehead are Bud and Miller, Rickard’s is Sam Adams).

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There are few things more pleasant than enjoying a beer outside on a summer night, when the sun has set, the heat of the day has begun subsiding, and you’ve got nowhere to be. But Brian and I do have places to be. The nighttime jazz has gotten under way, and it’s a dramatically different scene than during the day.

From the Hatter to the Place Des Arts, where the music happens, is about a 10-minute walk (probably 5 minutes if you haven’t been drinking pitchers of Long Island). The fest, already crowded during the day, is packed by 9 p.m. Walking down St. Catherine, you can see the colored lights on the horizon, hear the music growing in volume as you approach, feel the energy of an exuberant festival crowd.

Step into the festival grounds, and the rest is pure magic.

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The enormous main stage, dormant during the day, is bathed in blue, red, yellow, and white lights. In between sets on the main stage, the other stages come to life. There’s music everywhere you turn.

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People often ask if I go to the Jazz Festival to see a particular artist; I never do. But I always come home as a fan of someone new. Yes, there are plenty of big-name acts that you can pay to see in the indoor venues, but Brian and I can’t fathom leaving the beautiful weather, the stunning visuals, and the incredible free music. And there’s plenty to discover.

The festival is truly international, drawing 3,000 artists from 30 countries. One night we saw a Japanese funk band called Osaka Monaurail, their singer an Asian version of James Brown. On another night, we were treated to the beautiful voice of Souad Massi, whose sultry North African, folk, and flamenco sound complemented the hot summer night.

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The highlight of our second-last night, and probably of the entire festival, was a Los Angeles-based sextet called Orgone. Their music blended jazz, funk, soul, R&B, and psychedelia. We saw their first set at 9, and couldn’t resist seeing them play again at 11. The energy of this band was beyond description. It’s rare that I literally dance in the streets (or anywhere, for that matter), but I guess there are times when your feet move whether your brain instructs them to or not.

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On our final night we saw a band called Chromeo, and when you find yourself singing along to songs you’ve never heard before, you know the artist has connected with you. Chromeo is electro-funk duo who describe themselves as “the only Jewish-Arab collaboration in history.” I realize this would be the place to make a profound remark about the power of music to transcend political and religious conflict and unite the world or something, but I’d labor over that for days. You get the picture.

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I have no idea how the festival organizers find bands like this, but I do know that I’d never encounter this music on my own.

From the perspective of a bar blog, I suppose I could review the beer vendors (called “Jazz Bars”) that are conveniently scattered all over the area, but there’s little to say. They pretty much serve only Heineken. They advertise Molson, which is appealing in that it’s a dollar cheaper, but every time I ask for one, they still give me Heineken.

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Not that I should complain about prices. While a $5.60 cup of beer isn’t exactly a good deal, 10 days of free music is a pretty amazing deal. Since everything you buy at the fest supports the event, it’s always easy to justify another drink.

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Warm air, phenomenal music, a great crowd, beer, a good friend…there’s only one thing that could make a night like this better.

Poutine.

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In my humble opinion, poutine is the crown jewel of French Canadian cuisine. For the uninitiated, poutine consists of French fries, gravy, and cheese curds. Simple. Unique. Delicious.

I would eat this stuff any time of day; but late at night, after a few beers, there is absolutely nothing better. Poutine is sold all over Montreal; Brian and I even used to get it at McDonald’s and Burger King. And while locals can probably tell you which restaurant does it best, our favorite is the kind we get from the vendors at the fest. Again – why would you ever need to leave?

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With minor tweaks and variations, we cheerfully follow the same program for the next 3 days. Then the music fades out, the crowds disperse, the beer and poutine vendors close up shop, and Brian and I mournfully transition from the “being at jazzfest” portion to the “waiting for jazzfest” portion of our lives. But while the festival only lasts 10 days, it is my sincere hope that there is no end in sight to Brian’s and my tradition.

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Encore

Over the years, people who know about our trip to the Montreal Jazz Festival have often asked, “What the hell do you guys do all that time?” Now you know.

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The festival attracts some 2 million attendees every year. Not all of them are jazz fans, and plenty of the music isn’t “jazz.” Some quibble with the varying styles, and I understand this. As a purist, I sometimes wish a jazz festival was all jazz; but with bands like Orgone fluidly combining so many styles of music and making it work…well, who defines jazz anyway? Then again, I have no idea why James Taylor was part of the program (paid, not free). And who the hell would pay $110 to see Seal? Seal? Seriously? Regardless – there’s plenty of pure jazz to be found, for free or for a fee.

There are also plenty of excellent bars in Montreal. The Peel Pub and the Mad Hatter aren’t necessarily two of them. But the particulars of a bar are often less important than the memories you have there, and Brian and I have a deep well of them.

For Brian and me, we’re there for the jazz, the non-jazz, and the general Montreal routine we’ve established for ourselves. And we’ve gone out of our way to keep a lot of silly rituals intact. So yes, we recycle a lot of old jokes; but we still laugh just as hard. We always play checkers, and Brian always cheats (before succumbing to my infinitely superior talent). We spend an absurd amount of time pondering such challenging scenarios as “what superpower would you have if you could have any.” It is equal parts tradition and obsession. Hell, it took us 14 years to agree not to eat food that neither of us were enjoying.

Some of that may sound dreadfully boring to you. Fair enough. But change is constant in our lives. Brian and I manage to preserve something we really love for 4 days out of the year, and I think we’ll do that for as long as our lives will allow.

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Festival International de Jazz de Montreal:http://www.montrealjazzfest.com/default-en.aspx/

Peel Pub: 1196 Rue Peel, Montreal, Quebec

Website:http://www.peelpubmontreal.com/en/index.php

Mad Hatter: 1208 Rue Crescent

Website: http://www.madhattermansion.com/