Category Archives: Ingredients

Best Budget Irish Whiskeys

With St. Patrick’s Day coming, I thought this would be a great time to look at a few good value brands of Irish whiskey. These bottles have character but won’t set you back more than $25.

Irish whiskey is one of the fastest-growing liquor categories in the United States right now, especially among younger people who are looking to develop a taste for whiskies. It’s easy to see why: Irish whiskey is smooth and sweet, but still tastes like a rich brown spirit. It’s a good transitional drink for people who are beginning to explore the world beyond vodka-sodas and tequila shots.

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Passport Hell

In early January, my editor at Serious Eats contacted me about a press trip to Jalisco, to visit a tequila distillery. She had been invited, but the timing wasn’t going to work for her, so she wanted to pass along the opportunity to me.

Only problem was, the last time I was able to travel internationally was in December 2001, and I had let my passport expire since that trip. Oh, and I’ve lost it somewhere along the way, too. Well, that’s understandable. Since December 2001, I’ve moved — hm, let’s see — six times. You lose shit when you move.

Jen had a day off, and so I went to the Brooklyn Public Library’s passport office. This alone turned into a comedy of stupid because I forgot my checkbook. So I had to go to a bank to withdraw some cash and then to a pharmacy to buy two money orders, and then go back to the passport office.

I had to fill out the form twice, unfortunately. I was having the packaged addressed to my wife at work because mail delivery at our place is unreliable, and an active passport is not a thing you want to lose. But because I had Jen’s name listed as the c/o, and her firm’s name and floor number in the address, everything on the address lines got way complicated, and the workers in the passport office needed everything spelled out exactly in a certain way.

In the midst of all this hustle and shuffle, though, I managed to fill in the wrong address on the passport form. Not that I realized that, in that moment. So thinking everything was hunky AND dory, I came home.

And waited.

The passport office sent me an update at the end of January, telling me that my passport application had been processed. Then I got another email with a tracking number, telling me it was en route. It reached New York, NY, on February 8, and then nothing.

Went out for delivery on the following Saturday, and then it disappeared. No new tracking information on the website. After a week of no updates, I called USPS customer service. This was how I learned the passport had been misaddressed. It should have gone through the FDR Post Office on Third Avenue, but because the street address was incorrect (a 4 in place of a 6), it went to the Grand Central Terminal Post Office instead.

We had phone numbers for people at both post offices. One person called Jen to tell her FDR didn’t have it. No one ever contacted us from GCT.

Then the morning of February 26, I got a call from Charlotte, South Carolina. A woman left a voicemail saying she was from the passport office and my birth certificate had been returned to them, because it was also misaddressed. (That pesky 4, again.)

So the birth certificate went out after the passport but was returned to sender before the passport was. When I called back, she was very helpful. She readdressed the birth certificate, which I received a week later.

Then she said, okay, you still have five weeks before travel. That’s plenty of time for us to cancel the old passport and issue a new one, if we need to. So just wait a few days to see if it finally reaches you.

I called the main line for the passport office on Friday, February 28. I spoke to a different person who said, try going to the post offices to ask for a trace on the package.

I spent the better part of a Saturday morning bouncing between post offices while Jen stayed home with the kids. No luck.

The following Monday was March 3, one week ago. I called the passport office again, told them I had had no luck with USPS. The woman said, “Okay, wait a few days and then fill out a Statement of Non-Receipt of Passport and mail it to this address.”

Not even an hour later, a woman called from Charlotte again, asking for the latest on my passport. When I told her, she laughed and said, “Don’t worry about USPS or going to our site to download the form. I’ll email it to you, and you can email it back, or fax it. That’ll be much faster.”

Wednesday, I sent the form back to her via email, fax, belt, and suspenders. She called a couple of hours later to say, “We’re issuing you a new passport. It’ll go Express Mail. You should have it Friday or Monday.”

Passport arrived today, at Jen’s office, at the correct address. (Fuck you, 4.)

Oh, and someone apparently eventually found the old one at GCT, because it finally got returned to the passport office. Yesterday. Who knows how long it will take to get there?

How to Stop Worrying and Learn to Love Bitter Drinks

This one was fun, one of the times when the words started flowing and didn’t stop until I was finished writing.

Following up on last week’s discussion of the Negroni, I thought I’d take a bit of time and explore the world of bitter liqueurs. As I said then, “You hate Campari until that one moment when you love it, and then when you love it you never want your bottle to run dry.” But how does one go about learning to love Campari and, for that matter, other bitter liqueurs?

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The Best Gin for Negronis

I am on the prowl now to find the best version of a Negroni that I can devise at home. I’m going to start by examining the gin. As we know, gin is a blend of neutral spirit and a mix of juniper and other aromatic herbs and spices. Some gin distillers push the juniper to the front, whereas others craft a spirit that’s more floral or citrusy. Which style of gin works best for a Negroni? I wanted to find out.

Read more, at Serious Eats.

6 Best Budget Ryes

Bad rye whiskey? Sadly, there is such a thing as bad rye; usually, the juice is so young, it has no nuance or subtlety, and all you get is fire and unpleasant fruity flavors. But enough about the not-so-good stuff. Let’s talk instead of the stars of the budget-rye universe.

Good rye should be spicy, somewhat fruity, and a little more rugged than bourbon. A common analogy is to compare rye bread to corn bread, and use that comparison to point out the differences between rye and bourbon. (The analogy is imperfect, but it’s a reasonable starting point.)

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10 Best Budget Bourbons

With the holidays behind us, it’s time to scale back, tighten the belt, buckle down, and engage in other cliches that mean spending less money on booze. This week, we’ll start considering the best ways to save a little cash and still drink well, one spirit at a time.

Today, I’m covering bourbon. [Read more, at Serious Eats]

Rye Resurgent

From Shanken News Daily, a look at the rise of rye whiskey.

Rye Whiskey Rising Fast, Spurred By Dynamic On-Trade Cocktail Culture

The U.S. whisk(e)y renaissance and vibrant cocktail culture have created ideal timing for rye whiskey’s serious return to the marketplace. The category, which never really recovered from Prohibition (1920-1933) and was relegated to near-oblivion as other whisk(e)y categories filled the void, is now back on track and making headway with support from some of the biggest U.S. whiskey producers.

[Link to full article.]