I also recently spoke with Paul Clarke at Imbibe magazine. Paul was doing a photo feature on shrubs, and the piece included a quote from me and a couple of my recipes. You can’t find it online, but within days, a few more recipes should go up on their website. I’ll link out when that happens.
We’re currently firming up other media appearances, a radio appearance or two, and possibly some in-person events, if you want to see my mug live and up close. More to come.
If you ever visit the Wild Turkey distillery, do yourself a favor and arrive from the east. As you approach the distillery, U.S. Route 62 descends a hill through lush green woods, passes over a quarry on the banks of the Kentucky River, and takes a sharp left before riding the Blackburn Bridge over the river. As you approach the bridge, you can see buildings on a ridge in the near distance. These are warehouses and distillery buildings at Wild Turkey. Just beyond the highway bridge stands the remains of a railroad bridge, 283 feet above the river. The rail bridge is now out of service, but it formerly carried freight and passengers on what became the Norfolk Southern Railway, connecting all the Southern states. Passenger traffic ended in the 1930s, and freight stopped traversing the bridge about 50 years later, but for a time, the bridge carried grain into the Wild Turkey plant and finished bourbon back out.
I visited a couple of weeks ago. The purpose was twofold. Wild Turkey is opening a beautiful new visitors’ center, with stunning views of the river and its bluffs. The center itself is made of wood and glass, as you’d probably expect from a bourbon distillery. I failed to get a good exterior shot of the building, but it’s described as a cathedral to bourbon, and as you view the soaring ceilings, you’d probably agree.
In the tasting room is a large copper still that spans both floors of the visitors center, pulled out of production when the old distillery was torn down.
As impressive as all that is, though, the other reason for the visit is even better. 2014 marks master distiller Jimmy Russell’s 60th year at Wild Turkey. Can you imagine spending 60 years in one place? Jimmy can, and even after 60, he has no plans to retire.
Our visit ended with a cocktail reception, to launch the visitors center and pay homage to Jimmy. Among the VIPs were Kentucky governor Steve Beshear and brand reps and master distillers from other bourbon plants, including Four Roses, Heaven Hill, and Woodford. The bourbon industry is pretty tight, and less personally competitive than you’d expect, so a guy like Jimmy has fans at rival distilleries. Jimmy’s family were there. His son Eddie is his right hand at Wild Turkey, even though Eddie only has 33 years tenure there and is still a relative novice compared to Dad. Jimmy’s other offspring were there, along with his grandkids and a few great-grandkids.
I felt honored being among his family and friends on such a great occasion. I’ve always loved Wild Turkey 101; it might be my favorite American whiskey. Being there for this celebration was a real treat.
We took a lengthy tour of the distillery. Those notes and photos will follow in another post.
Here’s a … neat idea: the Neat Ice Kit, by a couple of guys out of New York City. For those who care about the clarity of ice they use in cocktails, here’s a way to make perfectly clear ice at home, without wasting any of the cloudy stuff.
See, ice normally freezes from the outside in, which forces gas into the center of the ice. That gas clouds up as it freezes. There’s not normally any way around this, unless you insulate the ice tray in some fashion. (Camper English has done A LOT on this topic, if you want to know more.)
What this kit does is insulate the sides and bottom of a brick-shaped ice mold. The ice freezes top down, forcing the gasses to the bottom, where they freeze cloudy. The top freezes clear. So you lop off the top, use it for cocktail presentation, and use the cloudy bottom for crushed ice or for shaking drinks or whatever.
(Don’t touch my cloudy bottom, though. Mrs. Bitters will have words.)
The kit, if the Kickstarter pans out, will include the mold, an ice chisel, a mallet/muddler, and a bag in which to hammer ice into crushed form.
I’m not normally all that bothered by cloudy ice at home, but even I think this is a nifty project.
By the way, these guys have a track record of successful Kickstarter products, if that matters to you. The Glif iPhone holder/tripod looks really cool to me.
Anyway, I’ll be at Manhattan Cocktail Classic this weekend, and an ancillary event or two. I’m not going out for everything possible because I have a kid and a pregnant wife and not a lot of money for childcare and ticketed events. As it is, Jen’s taking off Tuesday afternoon so I can do the Expo, which means I’m skipping Monday’s events and hopefully submitting a writeup of the weekend to Serious Eats.
Tonight, 6pm – 10pm, Speed Rack Finals, Element Nightclub, 225 E. Houston.
Friday, Grand Central Terminal marks its 100th-anniversary with a grand celebration, and with that fête comes a bit of cocktail news.
First, some of the station’s vendors are offering 1913 pricing on some items. For example, a nickel will buy you a shoe shine, or six pennies will earn you a loaf of rye bread. But Michael Jordan’s Steak House in the main concourse is offering a 75¢ Adirondack cocktail, from its transit-themed cocktail menu.
Meanwhile, DNAinfo reports that for the 2013 price of $15, The Campbell Apartment offers a glass of Centennial Punch, a mix of papaya, pomegranate and lemon juices, plus Hendrick’s Gin, Sandeman Founder’s Reserve port, and champagne.
I’ll probably be at GCT tomorrow to enjoy some of the festivities, but I’ll have a baby strapped to my chest, so I don’t think I’ll partake in a libation.
I don’t really know what’s up with these faux holidays. Today, for example, is National Rum Day. I have no idea why, who declared it such, or why we don’t have a day off work for it, but such it is.
One night last week, I found myself at Sons of Essex bar, on Essex Street on the Lower East Side. The event was Appleton Estate’s Remixology competition, meant to coincide with Jamaican Independence Day. The concept was simple: five bartenders were invited to choose a song they really liked and devise a cocktail to accompany the song.
Sons of Essex had bartending stations set up around the bar, with the five cocktails in various forms of premix. (So, for example, a cocktail might be premixed up to the point at which the bartender would top it with something that needed to be fresh, such as champagne or ginger beer.)
The winner was a cocktail I found a little odd, a blend of Appleton Estate, lime juice, falernum, and black bean soup.
Yes. Bean soup. Probably one of the strangest ingredients I’ve had in a cocktail.
It didn’t have the texture of bean soup, so I have to assume it was pureed or strained. I generally liked the flavor it added to the drink, I have to say. I just thought it skewed the drink farther into savory territory than I normally like in a cocktail.
(Although I have to say, that alone made it a pleasant surprise; some of the drinks that night were far too sweet for my tastes.)
The winner was Lubens Besse from Mister H and Imperial No 9 in the Mondrian Soho. He moves on to a finals round on September 10, versus winning bartenders from similar events in San Francisco, Boston, and Miami.
I meant to post this just prior to Mother’s Day, but you know how life can be…
The New-York Historical Society Museum and Library is hosting an exhibition on the history of brewing in New York. Prior to Prohibition, NY had a thriving brewing industry, with vast plants in Brooklyn (we lived down the street from a former brewery site in Bushwick), Queens, and even Manhattan.