Bigscotty Drinks

I’ve spent most of the last week in Los Angeles with Extra Special KDB, and, though eating and drinking with abandon, took very few notes. Here’s a quick look at two things. I hope to have some time later this week or early next to talk about cocktails and wine pairings with dinner at Providence.

36th Vote Barreled Manhattan
The phrase, “pre-made Manhattans,” should give most folks cause for alarm, but the folks at High West Distillery know what they’re doing with the 36th Vote. The recipe is simple: 2 parts rye, 1 part sweet vermouth and two dashes of bitters. Scale that recipe up to fill a white oak barrel for 90 days, and you get a well balanced Manhattan that’s great up (if you want all of the spiciness and herbal notes) or on the rocks (if you want to tame it just a bit). Now, the real trick will be finding this in Portland.

Allagash Curieux
Allagash has all but disappeared from Oregon as the company works out some demand and capacity issues (at least that was the story last year), but I got to sample it several times this week in LA. I think it’s quite a nice bourbon barrel aged tripel, though the price might be a turn off for some at $20.99. Jeffy swears that it’s not quite a good as it used to be, but it’s still really good and worth trying if you’ve got the cash.
ABV: 11%

I usually don’t kick things off with cocktails (and sweet cocktails at that), but here we go.

Pisco Punch
I’ve been trying to dial in my recipe for Pisco Sours, and thought I’d change gears a little bit by ordering a Pisco Punch at Las Primas on North Williams (they seem to have no web site). The Pisco Punch (or this Pisco Punch) was just way too sweet, and I’m guessing that it was the sugar or a sugary syrup mix or possibly sweetened pineapple juice. It’s supposed to be a sweet drink, but this was so sweet that I just didn’t like it. Finishing it was work. The food at Las Primas is well worth exploring and the sangria is a nice balance of flavors and sweetness. I recommend the Butifarra sandwich, and a churro (or two). I’m not sure how Las Primas stacks up to real Peruvian street food, but we’ll be finding out in September.

Springtime in Paris
St. Germain, rhubarb bitters and champagne. I’m always game to try anybody’s play on the French ‘75 despite the fact that it can be quite the gamble. Extra Special KDB and I tucked ourselves into The Driftwood Room after seeing a show at Artists Repertory Theatre. The main note in this cocktail was the St. Germain with the effervescence of the champagne making for easy drinking. Good stuff, but I would have liked the rhubarb bitters to be cranked just another dash for just a touch more complexity. Still, a great drink, and I was reminded of The Stones in Paris ‘76, a spin on this cocktail that I had at Beaker and Flask or Pix Patisserie…I don’t recall. I want that one again.

Portland ‘85
Another champagne cocktail with Clear Creek Pear Brandy and their Pear Liqueur. It was just too sweet and a little overwhelming on the palate. I don’t know what the ratio of ingredients was, but reducing the liquor by half and letting a little more brandy come to the front would be nice. It’s not a bad drink, but side-by-side with the Springtime in Paris, it was just too sweet.¹

And on to the beer…

Southern Oregon Brewing Na Zdravi Pils
A very light bodied pilsner with almost no sign of hoppiness until it slowly makes its presence known way in the back of the mouth. Really, really good stuff, but it looks like they’re not bottling it. Oh, and Na Zdravi is apparently Czech for Cheers!
ABV: 4.8%

I’ve been eating and drinking quite a bit lately, but I’ve not been very good about writing or taking many notes. That said, here’s what I’ve managed to scrabble together when it comes to my holiday drinking the last few weeks.

Mary Unbound
This is mostly an excuse to have delicious pickles in a glass, and The Flint Hills Foodie will admonish me when he sees this.¹ Every now and then, a man needs pickled vegetables, delicious pickled vegetables. In this case, I found myself with three jars of goodies from Unbound Pickling (many thanks to them) and wanted to put them to work in a Bloody Mary. I also plan a post this week with my tasting notes from each of the Unbound vegetables I’ve been using in drinks and on plates.

• 4 oz. Knudsen Farm’s Tomato Juice
• 3 dashes of Worcestershire Sauce
• 3 dashes of Chipotle Tabasco Sauce
• Squeeze of Lemon
• 3 Unbound Pickling Green Beans
• 3 Unbound Pickling Okra
• 3 Unbound Picking Beets
• A little salt and pepper
• Drizzle Unbound Pickling Beet juice over it

We drank these without liquor, but add 1.5 oz of yer favorite poison to it if you need to dial it in that direction.

Logsdon Farmhouse Ales Seizoen
I’ve been drinking this offering from Logsdon Farmhouse Ales for several months now, and it was just named Willamette Week’s Top Oregon Beer of 2011. That announcement didn’t impact its availability too much, but I did notice some depletion at News Seasons Market. Try this beer folks.²
ABV: 8%

Heater Allen Pils
This is currently my second favorite beer that keeps finding its way into our home. It’s nearly half the price of Logsdon’s Seizoen so maybe that makes it my favorite. It’s really a coin toss. This is a Bohemian-style pale lager that Heater Allen says has a strong hop character which normally has me running for the woods. I find the hops to be balanced enough by the other things at work on the palate that it’s very drinkable. In the photo, it’s paired with a turkey/guacamole sandwich and roasted red pepper soup.
ABV: 5%

Yoshi No Gawa Winter Warrior
This is the latest sake that SakeOne is importing for Yoshi No Gawa, and I’m pretty happy with it. It’s got a little bit of fruity sweetness on the front, but a little earthy kind of note as well. I was psyched to have a friend pull a bottle from her fridge on New Year’s Eve as several of us sat down to some homemade pho. At $30, it might be a bit pricey, but I’m sure you can get a free taste if you’re willing to take a short drive out to SakeOne.

Pappy Van Winkle (20 Years Old)
We put 2011 to rest (and ourselves to bed) with a little nip of Pappy. I hadn’t had the 20 year for probably a few years, so this was a nice reminder of just what I like about Pappy Van Winkle…smooth spiciness with vanilla. Good stuff.

Ninkasi Double Red
Light hops and a slight smokiness made this a great pre-holiday lunch at Lair Hill Bistro when paired with their Brie on Baguette sandwich.

The rest of this list is pretty much where I’ve placed the stinkers.

Bear Republic Tartare
I almost didn’t even taste this sour Weissbier, as my first whiff reminded me of something gastric that rhymes with comet. Yes, the smell turned me off, and this thing was so sour I deemed it undrinkable with but a sip. Of course, this means Extra Special KDB loved it. Our palates do differ on occasion. I’ll be staying away from this (and nearly all sours).
ABV: 4%

Stumptown’s Decaf House Blend
I’ve been thinking of cutting my caffeine intake so I took this decaf blend for a spin using a Chemex Coffeemaker. It kind of tastes like coffee, but only barely. Does the decaffeination process strip out almost all flavors and notes? I must research and investigate. This is literally the first decaf I’ve drank in nearly 30 years.

Hales Nitro Cream Ale
I’ve enjoyed this lately on a few occasions, but on the first day of the new year, it didn’t suit my fancy.

Another short list of things I’ve been drinking…

Logsdon Farmhouse Ales Seizoen Bretta
I have to admit, I’m not well versed in the saison beers¹, but I think the folks at Logsdon Farmhouse Ales are brewing a gateway saison. Put another way, I drank one, and now want to explore them more. I suspect you will too, and you can get it at New Seasons Market. The beeswax seals are a nice touch.
ABV: 8%

Allies Win the War
Hey, it was Veteran’s Day, so I tried this amber that’s a collaboration between 21st Amendment Brewing and Ninkasi. Good stuff, but where’s the The Axis Starts the War beer?
ABV: 8.5%

Upright Brewing Engelberg Pilsner
I found the Engleberg Pilsner to be the perfect finish to a quick two mile run. Currently on tap at Concordia Ale House.
ABV: 4.75%

Heavy Sugars Cherry Braggot
This Beer Valley Brewing offering isn’t quite a mead and it isn’t quite a beer. It might be a nice balance for some, but others might find it lacking a real identity…whatever that means.
ABV: 7%

Brother Thelonius Belgian Style Abbey Ale
If you’re reading, writing or just sitting around listening to music, Brother Thelonius is a good way to spend an hour or so sipping an ale. Good stuff, and these guys donate money to the Thelonius Monk Institute of Jazz.
ABV: 9.4% IBUs: 32 Color: Dark Mahogany

Thomas H. Handy Sazerac Rye
I had a little of this neat, then a little with a single ice cube. One of my favorites, and I just picked up another bottle that comes in at 128.4 proof. I sipped it while working on a script for a show…and made some headway with a high number of typos. 126.9 Proof

Occidental Cloudy Summer Kolsch
I’ve had a few Occidental beers since this past summer, and like what they’re doing. This kolsch is the perfect November beer when the sun is out, and the air temps let you pretend spring is around the corner. Light, crisp and on tap at The Green Dragon.

Moylan’s Dry Irish Stout (on nitro)
A good stout, and I’ve been thinking about it for three days now. I must have some more. It’s on tap at Concordia Ale House and The Green Dragon.
ABV: 5% IBUs: 28

Oskar Blues Old Chubb Scottish
Good, but maltier and sweeter than I was expecting for a Scottish. Glad I had a taster as this would talk all day to drink. Don’t get me wrong. It’s good stuff, but I was in the mood for something lighter on the palate. I’ll be revisiting the Old Chubb soon.

Just a recap of things I’ve enjoyed this week.

Bear Republic Brewing’s Late Harvest Lager
This is a traditional German-style Oktoberfest beer that, for me, has one foot planted in summer (when drinking lagers is best) and one foot planted in the fall with its big maltiness. Easy drinking. It’s currently on tap at Concordia Ale House, and check out Bear Republic’s other beers as well.
ABV: 6.3% IBU: 25 Color: Copper

Trader Joe’s Edna Valley Petit Reserve Pinot Noir 2009
I don’t have a lot to say except this is a good bargain Pinot at $6.99, and that I paired it with an egg scramble, some great northern beans, a little left over ribeye and some salsa verde. I was shoveling my face with too much ferocity to bother with taking notes.

1792 Bourbon
The best thing coming out of the Barton distillery that I’m aware.

Breakside Brewery
A great place with some seasonal and guest taps. I got a taster that consisted of Victory Pilsner, and Breakside’s own Dark Mild, IPA, Belgian White IPA, NW Strong Saison and Aztec beers. The clear winner in my book is the Victory Pilsner which is one of their guest beers. That’s nothing to hold against Breakside’s brews; pilsners are just where my palate likes to play.

More next week…

So, I’m in the middle of my seventh week on a diet. Actually, I can’t really say it’s a diet because normally, I only make it through one week on a diet before I’ve moved to something else (read “old bad habits”). Given that I’m in Week 7, it feels less like a diet and more like some changes I’ve made are sticking more than they ever have in the past. I’m not here to talk about the diet. I just wanted to mention one of the things I’ve added to my daily routine that could actually qualify as a drinking post for this site…Athletic Greens.

In short, Athletic Greens (AG) are just a way of getting a super high amount of 76 nutrients into your system. I won’t qualify it by saying “if you’re on a diet” because these are things that you should be getting into your system whether you’re sedentary or constantly on the move or something in between. Check out the label if you want to see the full list of ingredients. One nice thing about AG is that it contains

no dairy, no wheat, no gluten, no corn, no animal products, no artificial colours or flavours, no preservatives, MSG or synthetic chemicals, no lactose, no sucrose, no dextrose, no egg, no cholesterol, no yeast, or added salt.

There’s probably room for AG in your routine regardless of your dietary restrictions.

Taste and Such
The taste and aroma are slightly sweet, and the overall flavor is much more pleasant than some other supplement shakes and drinks I’ve been trying lately. I’ve totally thrown those awful things aside, and am now drinking AG every morning within five or ten minutes of getting up. The last few swallows can be gritty if I’ve not stirred them in very well, but I drop in a little more water, swirl, and finish ‘em off.

I drink them in one go since it’s morning; I’m pressed for time, cooking breakfast (1 egg, 3-4 additional egg whites, spinach, and pinto beans), making coffee, and reading work email. It’s easy to slam them down quickly.

Concerns
I have three quick ‘n tiny concerns (not complaints) for you to consider.

They’re not cheap. That is, at first glance, they’re not cheap. The least you’ll spend is $77 for a 30 day supply IF you agree to automatic refills (though I think there is a money back trial offer of some kind). That price might be the deal killer for most folks. However, if you’re already taking supplements of one kind or another, you might be spending money somewhere in that ball park already. There’s a chance that your $77 is better spent on Athletic Greens getting more bang for your buck since there’s 76 nutrients at play. You’ll have to read your own supplement labels and compare them with the Athletic Greens label to determine whether it’s a good trade-off or trade-up for you.

You have to enter your contact information before you get to see the pricing options, and you’ll automatically be added to their email newsletter. I don’t know how easy it is to get off the newsletter. Not a biggie for me, but you should know.

The web site has a slight infomercial feel. It’s very well done, easy to read and covers just about anything you might want to know. After five minutes though, it’s easy to feel a little overloaded visually and your skeptic radar might have a few blips. I did not make a purchase until my third trip to the site and the knowledge that a friend was already taking AG daily as well.

Final Thoughts
I have a two month supply, and I’m enjoying it as a way to start the day with breakfast following quickly behind it. Historically, I’m not one that takes many supplements so it’s also nice to know I’m getting some good things going down without having to open a bunch of bottles and choke on twenty pills and tablets.

In short, I’m liking and enjoying Athletic Greens, but the jury is still out on whether I will continue with auto-refill. If I decide not to continue, we’ll have to see how easy it is to cancel the auto-refill option.

If you have the money, are already taking a substantial amount of supplements and like what you see on the label, there’s nothing that should stop you from giving Athletic Greens a try.

Final thought…try ‘em!

Just to be clear, Sanford is the ginger kitty, and Harrison is the W.H. Harrison Governor’s Reserve Indiana Straight Bourbon Whiskey.

It was Saturday, cheat day on my diet, so I wanted some bourbon. Okay, I wanted a rye, but I’d picked up the Harrison earlier in the week and thought I should give it a taste (or four).

First Taste (Neat)
My palate wanted a rye, so my split second reaction was disappointment followed by a velvety mouth feel and a spicy finish at the front of the tongue that kept heating up for several seconds. I felt guilty about that split second of disappointment, because I think this stuff delivers the best of what bourbon can offer with just enough hints at rye that it can easily please fans of both.

Second Taste (On the Rocks)
Suddenly, the spiciness is all over the palate which is very nice, but that velvety mouth feel subsides noticeably. It acts more like a rye. Yay! This taste turned into an extended few minutes with a book and extended sips.

Third Taste (Manhattan)
I totally blew the Harrison off the palate with this one using a tad too much Carpano Antica Formula.

• 2oz. Harrison
• 1oz. Antica Formula
• 2 dashes Dandelion & Burdock Bitters

Stirred with a dried fig for garnish.

Fourth Taste (Old Fashioned)
Since we’re playing with a bourbon that walks the rye line, I ended with an Old Fashioned. The Harrison holds up well, yielding an Old Fashioned that’s sweet and spicy. I had to make two…Extra Special KDB stole the first one I made.

• 2oz Harrison
• .25oz Simple Syrup
• 2 dashes Dandelion & Burdock Bitters

Muddled tangelo peel and garnish (sorry purists, it’s the only citrus I had)

Final Thoughts

I got a Batch 1 bottling that came in at 114 proof, and I’m glad I got to taste this with a few folks around. I like it, and will be playing with it some more very soon (next cheat day). I like it…a lot. The only thing I’m not sure about is the price point. At $63, I can think of 3-4 other things in the $70 range that I’d put on my shopping list above it (Thomas Handy Sazerac, Pritchards Double Barreled, Whistle Pig). If you have a well stocked cabinet, GO FOR IT. If you’re looking for some hard ‘n fast ryes, maybe skip it (if only for now). If you’re out some place that can make you an old fashioned with it, GO FOR IT.

Actually, just go for it. I don’t think you’ll be disappointed.

I usually frown on drinks that jam too many qualifiers like raw, organic and probiotic into their name or description because those products always seem to suck because they’re trying to be too many things to too many people.

However, make samples of that drink available from an iced lemonade dispenser, and I’ll be sure to try it before passing judgment. That’s what happened with KeVita when New Seasons had it on display with free samples. As for passing judgment, I bought two bottles on the way out as a result of that sample taste test.

What is Kevita? It’s a probiotic drink that combines cultures that the Kevita folks have derived and cultivated from kefir cultures along with some organic sweetener fermented in water then lightly carbonated. The KeVita folks might quibble with that description, but there’s plenty of information on their site for those that want to track down the ingredients and get a little more insight into their process.

The Lemon Ginger Kevita has a very floral nose and the ginger jumps right out. I found myself searching for the lemon notes, but ginger kept getting in the way. No worries, I’m a big fan of ginger. One of the biggest draws for me is the water base (sorry you fermented tea kombucha fans) and the addition of a little carbonation. Those two things along with the flavor profile were enough for me to pour it into a martini glass, and just settle into treating it like a cocktail. If that’s the price of going probiotic, then I’m certainly inclined to dirty up a few martini glasses. I’ll be doing that with the Mango Coconut variety sometime very soon.

In short, it’s worth a try.

Go to any coffee shop, and you’ll most likely find some artisan chocolates at the counter lying in wait to tempt you with an impulsive purchase. It happens to me most of the time, though I have learned to largely say no to the beautifully packaged goodies from chocolatiers near and far. Since I’m loading up on calories with a latte or mocha, it’s easy to turn away from the ambushing chocolates.

Then I headed into Extracto Sunday to get some beans for home, and saw the Ka-Pow! bar lying in wait. I picked it up, and found that it wasn’t a chocolate bar but a coffee bar made by the folks at Sahagun Handmade Chocolates. What’s a coffee bar? A bar made of coffee beans, cocoa butter and a little sugar. That’s it, just those three ingredients.

The packaging is simple: a 3x5” (or so) mailing envelope with no flashy graphics and all of the basic information you might want to know about the bar (except how does it taste).

Three Varieties
Sahagun makes three varieties of the chocolates using beans roasted from three different regions by different roasters in Portland.

• Extracto Roasters - Ethiopian Sidamo Watadera beans
• Ristretto Roasters - Sulawesian Toarco Jaya Estate beans
• Stumptown Coffee Roasters - Colombian El Jordan beans

Since I was at Extracto, I grabbed the Sidamo Watadera bar.

Tasting Notes
Opening the package, I was immediately hit with a strong, but pleasant coffee aroma, a reminder and a warning that I wasn’t popping a piece of chocolate in my mouth. The mouth feel is what you might expect with a slight grainy (but not gritty) texture and a total lack of any velvety feeling that you’d get from anything chocolate. That’s not to say it’s unpleasant. If you’ve ever put coffee grounds in your mouth, because you have that kind of addiction to coffee, you’ll be pleased to know this might just be the perfect way to enjoy ground coffee when it’s not brewed or extracted in any way. Ground beans suspended in cocoa butter with just the slightest bit of sugar to sweeten it. Given the Sidamo bean’s normal hint of chocolate, it lends itself well to something that is trying hard and succeeding to be a replacement for a chocolate bar.

For me, it was best enjoyed in the front of the mouth, because letting a piece go to the middle of the tongue or further back let some of the graininess “get away” from me and just felt unpleasant. It also takes a good 15 to 20 seconds for it to start “giving way” in the mouth or coming up to a temperature that lets it work its magic. It doesn’t really melt; it slowly disintegrates. It might be off-putting to some. For me, it worked.

Final Verdict
It’s definitely worth checking out if you’re into coffee, especially if you’re going to be out some place where coffee isn’t readily available. Be advised that it’s $5.00 per 0.88oz bar which isn’t exactly cheap, and is more expensive than a latte or mocha at most places. One bar has just slightly less caffeine than a 2oz. espresso so it could be considered a late afternoon treat when you don’t want all those latte/mocha calories. It’s definitely worth indulging in once to see whether it’s up your alley. I plan to try the other varieties sometime soon.

NOTE: I know this isn’t a drink-related post, but since it’s about a coffee bar and coffee beans, I couldn’t resist throwing some words down about it.