We have reached that time of the year when, even in Alabama, we have to accept that winter has arrived. While there are many things to celebrate during colder months, the early frosts are the hardest to embrace. So, we were excited when guest contributor Jesse Goldstein offered up a bit of a tropical concoction for this month’s cocktail post. Enjoy:
Although I hesitate to admit it, I once thought of Curaçao as the blue stuff that went into supposed “fancy” drinks. Of course, this was in my early college years back when I felt very grown up ordering Rum and Coke. What I’ve learned over the years is that Curaçao isn’t always blue, has an amazing history, and, when made properly, is worthy of even the most discerning palate.
This month, we offer our second installment on creative cocktails from Jesse Goldstein on the often overlooked of beauty lavender as a flavor. Hopefully you will be inspired to experiment with your own infusions to create spirits with complex, but delicious, flavors.
While the idea of infusing herbs and botanicals into spirits may seem to be more popular these days than taking a “selfie”, the practice is nothing new. Take Chartreuse for example: infused with more than 130 botanicals, Chartreuse has been made by the Carthusian Monks in the French Alps since 1737. But just because infusing is an old idea does not mean that we can’t continue to interpret (and reinterpret) the process to create flavors that are fresh, modern and, most importantly, breathtakingly delicious.
The flavor of lavender has never really caught on in this country, though for centuries it has been used around the world as an herb and condiment. (Please watch Juliette of the Herbs.) While it often finds its way into an abundance of scented candles, lotions, and soaps, all too rarely does it find a home in our food and drinks.
Today we welcome Jesse Goldstein, one of Nashville, Tennessee’s resident cocktail experts, as a regular contributor to our Journal. Jesse will be sharing stories of Southern culture and the spirits that surround it. Look for a cocktail recipe each month—including traditional mixed drinks and their modern interpretations.
One of my favorite things as a kid was going to the local volunteer fire department potluck suppers with my family. The quilt-covered folding tables were loaded with all sorts of casseroles, gelatin-based “salads”, and sweets that I would never get to eat the like of at home. One of my ultimate treats was what most people in the South like to call “church punch.” This version was made with a combination of ginger ale, pineapple juice, and sherbet and was like drinking pure sugar from the little waxed paper cup. I remember pretending not to love it for my parents’ sake but secretly savoring every sip of the sugary nectar.
Luckily our tastes change as we grow older. These days I prefer my salads without colored gelatin and cringe at the thought of how sweet that punch was. But there is something wonderful about the convivial aspect of a big bowl of punch and there’s no reason it can’t be brought forward to today with a recipe you would be proud to serve—to adults, that is.
Punch has an incredible history that goes back hundreds of years. Long before the invention of the cocktail, spirits were consumed socially in the form of punch. Made in large batches, punches were ideal for celebrations of all sorts. Times have changed, but punches still have a place at a party. All my friends know I’m a big fan of cocktails, but I personally prefer making punches when I’m entertaining. A good batch of punch takes time, effort, and the investment of good spirits that good friends are worthy of.
The last day of summer is officially September 22nd, but Maggie started back to school weeks ago. As the long days wind down, we must begrudgingly say farewell to peach season. This year, I found myself with an abundance of peaches throughout the summer. Whenever I swiped the last one from the counter to eat in my oatmeal, another batch would show up on my doorstep. Into the house that bag would come. The moment of anticipation and joy of standing over the kitchen sink—house perfectly silent—and biting into the soft flesh, savoring the moment as juice runs down my arm…for me, this is the essence of summer.
All peach lovers know that peaches develop their sweetness and flavor while on the tree. Once they are picked, they just get softer and juicier. Stay away from peaches that are firm and look for those who yield slightly to gentle pressure. To test firmness, don’t poke the fruit with your fingertip; hold the peach in your whole hand and squeeze gently. Peaches that are green around the stem are not yet ripe; shriveled skin means the fruit is too old. The best test for a peach’s flavor is its smell; a peach will taste almost exactly how it smells.
You can store firm peaches at room temperature. Once they begin to turn soft, put them in the crisper drawer of your refrigerator and plan to eat them soon. If you find yourself with too many peaches, you can freeze them (peeled and sliced) and keep them for up to 6 months.
A few months ago, I spent a couple of days with friends at Gray Bear Lodge in Hohenwald, Tennessee. While there—in addition to the yoga sessions, sauna time, tub soaks, and hikes—I was treated to a (mini) juice cleanse for a few days. And though I recommend consulting your doctor before embarking on your own juice cleanses, I must say that I walked away from the experience feeling healthy and refreshed.
I returned from my trip, bought a juicer the next day, and it has changed my life. Diann from Gray Bear walked me through the juicing regimen which always seemed a bit complicated and demanding for me. She taught me to: simplify, use ingredients that I like, experiment with combinations, and taste as I go to come up with an array of variations. “Plus,” she says, “once you have the raw ingredients on hand (and the juicer out and running) make enough for a few days.” While that might not be as good as juicing and drinking right away, this is real life, right?
After a few weeks, I also discovered that these fresh fruit and vegetable juices also lend themselves to delicious cocktails. (However, it should be noted that fresh juice cocktails don’t maintain all of the health benefits of fresh juice alone.) During Vivian Howard’s recent dinner at The Factory, we used my juicer to create the Cucumber Ginger Limeade cocktail that opened the evening. Since the dinner, there have been several requests for the recipe. Break out your juicer (but juice—and drink—responsibly).
A few weeks ago, we wrote a review of Handmade Gatherings by Ashley English (and also picked Ashley’s brain for her best tips on communal entertaining).
As The Factory continues to grow and host events, we openly welcome her simple approaches to creating an experience through collective, potluck meals. Now, we want to share those inspirations and insights with one of our lucky readers.
Ever since I read about classic Southern drinks in the latest issue of Garden & Gun, I’ve been craving a crisp, refreshing cocktail. We’ve shared some grenadine-inspired libations before and, in keeping with that theme (and continuing our love affair with Jack Rudy’s Small Batch Grenadine), we created a blood orange-infused pomegranate cocktail.
Boasting a deep and rich citrusy flavor, blood oranges are considered to be among the finest dessert oranges in the world and are at their seasonal peak right now. These oranges are quite sought after by most bartenders—they are only ripe for a few months each year. The perfect pairing with a range of spirits, we chose to mix ours with Cathead Vodka.
Tip: Blood oranges will only last a couple of days at room temperature, so we suggest refrigerating them; they will last up to two weeks that way.
These days it’s rare that I get the chance to sit down and read. Between second grade homework and taking out the compost (which seems an endless—and perpetually thankless—chore), my days don’t involve moments to sit, read, and ponder. In fact, “pondering” seems to have become a lost art in our busy, busy, busy (badge of honor) lives.
So, it was with relish that between listening to “Mary Had a Little Lamb” played on our new piano (43+ times—right hand, left hand, right hand, left hand, and one, two, three, four, one, two, three, four…) and watching Spy Kids: All The Time In The World, I was able to thoroughly read the new Garden & Gun magazine—cover to cover. And what an issue it is: Patterson Hood, Do-It-Yourself Moon Pies (more on this story next Wednesday), and Classic Southern Drinks (my personal favorite).
In anticipation of tomorrow evening’s opening exhibit of our BBQ’ed Dresses Collection at Warehouse Row in Chattanooga, Tennessee, we mixed up a celebratory cocktail. Our friend Brooks Reitz of the Jack Rudy Cocktail Co. sent us a few more bottles of his Small Batch Tonic for the event, and the Chattanooga Whiskey Co. is providing the booze, so we mixed the two together, plus a touch of lemonade for sweetness, and found ourselves in a dreamy barbeque state of mind.
A couple months ago, we launched a line of cocktail napkins made with our 100% organic cotton jersey and printed with the Alabama Chanin logo. We also shared a new favorite cocktail: our version of a Maiden’s Blush. Friend Brooks Reitz of the Jack Rudy Cocktail Co. sent us some of his small batch grenadine, which set off a quiet frenzy of cocktail experiments and creations around the studio. We work hard, and we like our rewards.
Our latest grenadine-inspired libation is the Alabama Sour (with a Sunrise flare). It’s a twist on the classic New York Sour Bon Appetít shared in April 2013. The classic recipe calls for an ounce of red wine floated atop the whiskey sour. We opted for Brooks’ sweet, yet tart, pomegranate-based grenadine instead of wine. Grenadine is denser than whiskey, causing it to settle on the bottom of the glass, hence the vibrant red, sunrise effect. Over ice, it’s a perfect early-summer evening quaff. We love it.