"opprobrious term of "scoff-law" to indicate the chap who indicts the bootlegger..."

Chicago Tribune - January 27th, 1924

The Scofflaw cocktail is a direct result of Prohibition.  The name itself was entered into Webster's Dictionary in 1924 as someone of a contemptuous law violator.  The law in question here was the Volstead Act.  This National Prohibition Act was enacted to carry out the intent of the Eighteenth Amendment, which established prohibition in the United States.

The Scoff-law Cocktail emerged less than two weeks after the initial coining of the word in 1924.  It was created at Harry's New York Bar in Paris by barman Jock.  The term originally referred to a person who imbibed and was a  frequenter of speakeasies.  The recipe and short story makes it into the pages of Harry's Barflies and Cocktails.

Scoff-law Cocktail.

One dash of Orange Bitters, 1/3 Rye, 1/3 French Vermouth, 1/6 Lemon Juice, 1/6 Grenadine.

Chicago Tribune, January 27th, 1924: "Hardly has Boston added to the Gaiety of Nations by adding to Webster's Dictionary the opprobrious term of "scoff-law" to indicate the chap who indicts the bootlegger, when Paris comes back with a "wet answer" - Jock, the genial bartender of Harry's New York Bar, yesterday invented the Scoff-law Cocktail, and it has already become exceedingly popular among American prohibition dodgers."

The who, what, where and when of Prohibition:

The Anti-Saloon League's Wayne Wheeler conceived and drafted the bill, which was named for Andrew Volstead, Chariman of the House Judiciary Committee, who managed the legislation.  The Eighteenth Amendment to the United States Constitution prohibited the production, sale and transport of "intoxicating liquors", it did not define "intoxicating liquors" or provide penalties.  It granted both the federal government and the states the power to enforce the ban by "appropriate legislation."  A bill to do so was introduced in Congress in 1919.  The bill was vetoed by President Woodrow Wilson, but his veto was overridden by the House and Senate.  The National Prohibition Act became effective October 28, 1919 and January 16, 1920.  The act was repealed by the Twenty-first Amendment and prohibition died on December 5, 1933.  

Repeal Day is celebrated by cocktail enthusiasts and imbibers annually on December 5th.

This cocktail has become one of my go-to's for someone looking to try a whiskey cocktail.  It has beautiful candied citrus and pomegranate aromas, with a delightful nutty, pomegranate and citrus mouth coating and an off-dry finish.  As with most classic cocktails, I keep the original elements but, adjust for a more spirit forward style:

Barragan's Scofflaw :

2 oz Whistle Pig Rye Whiskey

1 oz Dolin Dry Vermouth

1/2 oz Grenadine Syrup

1/2 oz Lemon Juice

2 dashes Regan's Orange Bitters

Shake all ingredients in a shaker and strain into Martini Glass and garnish with a lemon zest.

Cheers!

"The sailor to his sea, the woodsman to his woods, and the boulevardier to his beloved avenues"

 Burned Bridges - Bertrand W. Sinclair

During the dark days of Prohibition in America, many bartenders made their way across the pond to continue their passion of crafting and pouring libations.  One of these greats was Harry McElhone who opened Harry's New York Bar in Paris.  In his Barflies and Cocktails (1927), McElhone mentions not only this drink, but the man who inspired the masses to drink it. 

"Now is the time for all good Barflies to come to the aid of the party, since Erskinne Gwynne crashed in with his Boulevardier Cocktail: 1/3 Campari, 1/3 Italian Vermouth, 1/3 Bourbon whisky."

Now enter Erskine Gwynne, expatriate writer, socialite and nephew of railroad tycoon Alfred Vanderbilt.  He was an editor for The Paris Boulevardier (a sort of Parisian “New Yorker”).  Clearly this drink is a spin-off of the classic Negroni, which is a quintessential  aperitif.  But what is it about the name?...put simply, a boulevardier was the term for a hipster...someone that was a man-about-town...a person who was in the know!  Although the cocktail book makes no mention of a garnish, I tend to follow the Negroni path and zest it with an orange.

Barragan's Boulevardier

1 oz Buffalo Trace

1 oz Campari

1 oz Carpano Antica Sweet Vermouth

stirred in a mixing beaker and strained into chilled coupe glass, garnished with an orange zest

Cheers!

   

"I want the M5... Margerum that is!"

Santa Barbara wine country has always been near and dear to my heart.  It was the first wine region that I had ever visited, tasted and really got to see the whole wine making process.  This was the region that hooked and reeled me in.  Over the years I have had the chance to meet many of their winemakers...of these there are a handful that really stand head and shoulders above the rest...Doug Margerum is one of those guys.

I remember tasting my first Margerum wine many moons ago.  The wine was balanced with layers of flavors and nuances, since then I have tasted through many of his wines and all have had his signature silky layering.

Doug entered the culinary world as a young traveler alongside his parents on explorations through France.  His curiosity and passion grew through his high school and college years working in restaurants.  Upon graduating from UCSB in 1981, Doug's parents purchased the Wine Cask, a wine store and bistro located in Santa Barbara.  Eventually his passions lead him to winemaking and by 2007 he decided to devote all of his energies into making wine.  Currently he is making wine under two of his own labels, Margerum and Barden, and overseeing productions for Jamie Slone Wines, Happy Canyon Vineyard and Cent' Anni Vineyards.

Two years ago I was fortunate enough to meet Doug and taste with him

Currently, I have an amazing Sauvignon blanc from Margerum on my list called Sybarite.  This wine is an amalgamation of four different Happy Canyon of Santa Barbara vineyards, Grassini, Curtis, Star Lane and McGinley.  The wine is rich with remarkable complexity, texture, persistence and length.  The Sybarites were an ancient Greek society living in Southeastern Italy and noted for their luxurious, pleausre-seeking behavior...believe me, this wine lives up to that moniker!

This is one of the finest Sauvignon Blancs produced in Happy Canyon of Santa Barbara

Cheers to you Doug for all your efforts!  This wines are truly amazing!

http://www.margerumwinecompany.com/

"Great beer and dog friendly...Lagunitas Brewing Company"

Just a 45 minute drive north of San Francisco is the quiet town of Petaluma.  This sleepy town has one major draw, a brewery with a love for dogs.  I remember the first Lagunitas IPA I ever had and I was hooked at the first whiff.  This brewery was a must see for us on our way to wine country.

The Lagunitas Brewing Company was founded in 1993 by Tony Magee in Lagunitas, California.  He eventually moved the brewery to nearby Petaluma.  Since the mid-2000's, they have been the fastest-growing craft breweries in the United States.  By April 2014, Lagunitas opened up its second brewery, only this time in Chicago.

Through these gates is Lagunitas' very dog friendly tap room

Plenty of room to lounge about with loads of amazing beers

Just a sample of what's on tap

Of course there is plenty to take home!

"Censored"...a malty, roasty and deceptively smooth Amber

The next time you are making your way to wine country via San Francisco, be sure to stop by and check these guys out.

https://lagunitas.com/

"Disney isn't the only attraction in Orange County...The Bruery"

The Bruery has been hand crafting fine brews since 2008.  The Bruery takes it's unique moniker from the founder Patrick Rue's family surname.  They pride themselves on barrel aged and experimental ales, and it shows!

Patrick began homebrewing at first as a hobby.  Soon he had won a few awards and brewing became more of a distraction for his law studies.  Upon finishing school, he decided to draw up a business plan rather than study for the Bar.  This risky endeavor is still the creative motto for this experimental brewery.

Many of the beers you will find on tap here can not be found in bottle form, but there are plenty to be found in a fine beer retailer near you.  I have been enjoying the Saison Rue and the Oude Tart Fleminsh Red Ale (love a spicy red)...the Mischief can be found all over in both bottle form and tap handles in your favorite craft beer bar.

It is like a beacon in the night sky

They offered 21 delicious selections with a nice 5 Choice Beer Flight

Of course you are free to grab and go!

The next time you venture to Anaheim, I suggest you make time to have a taste...and bring some home to enjoy!

Cheers to you Patrick and your amazing and friendly staff!

http://www.thebruery.com/our-beers/

"Russian River Brewing...enough said!"

Year in and year out, this brewery always tops the best of lists.  The beers are top notch, highly prized and nearly impossible to get at local distributors.  Danny and I had our sites on this iconic brewery and were super excited to visit their tasting room and brew pub in Downtown Santa Rosa, California.

The Russian River Brewing Company was started by Korbel Champagne Cellars in 1997.  They asked the head brewer at Blind Pig Brewing in Temecula, who had earned awards at the Great American Beer Festival, to become their brewmaster, his name, Vinnie Cilurzo.  For the record, his critical acclaim came from the first commercially available Double I.P.A. (Blind Pig).  While at Korbel, Vinnie began experimenting with barrels and created their flagship beer, Pliny the Elder.

Vinnie Cilurzo Brewmaster 

In 2003, Korbel decided to get out of the beer business and sold the Russian River Brewing Company brand to Vinnie and his wife Natalie.  A year later they moved to Downtown Santa Rosa where they began self-distributing to nearby clients.

Russian River beer served here!

Danny will always remember his first Russian River beer...look at that smile

Four years later, RRBC opened a production brewery 1 mile from the current location allowing them to triple their output.  Currently, RRBC is distributed in 4 other states, but the demand is still greater than the supply.  Vinnie prefers to grow the business organically while focusing on efficiencies and quality.  For now, it is easier to make better beer than it is to make more beer.

We left the pub with a full load, including these beauties!

If you are ever in Santa Rosa, make sure you stop in and grab a few to go...please bring me one too!

Cheers to Vinnie and Natalie...your work is much appreciated!

http://russianriverbrewing.com/

"Bahl Hornin'...that's Boontling for good drinking...it's Anderson Valley Brewing!"

Since 1987, Anderson Valley Brewing Company has been crafting beers that run through a whole gambit of styles.  At the time of inception, there were only 20 craft breweries in the country and are now considered one of the pioneers of the craft beer industry.  Anderson Valley has long been known for it's remote setting and it's world class grapes but, this brewery is a stand alone for a reason to visit Boonville!

The beautiful drive on Route 128 on our way to Boonville

The Anderson Valley was originally inhabited by the Native American Pomo tribe.  As legend goes a European explorer found his way into the valley by accident(1851), his name, Walter Anderson.  Not long after Walter discovered the valley, W.W. Boone followed (for whom the town of Boonville was eventually named).  By the 1880's over 1000 people had found their way into the valley but, the area still remained isolated from the outside world due to the difficult route in and out of the valley.

One interesting chapter of Anderson Valley's lore is it's native language, Boontling.  This unique language is still spoken by a handful of residents and finds it's way into several of AVBC's products.  At it's peak Boontling was even taught in the valley's schools and it was not uncommon for bright lighters (outsiders) to be completely dumbfounded by local conversation.

Look for these common Boontling terms on AVBC beers

The brewhouse houses two German copper brew kettles

AVBC is committed to protecting their environment.  Owner and President, Trey White believes that "all companies be responsible for impacting the environment in a positive way.  Resources need to be used as efficiently as possible and with an effort we can not only keep waste products out of our landfills, but useful applications can be found for them."  Water is used in the brewery three to four times before it is naturally filtered for irrigation.  In addition, spent grain is donated to local livestock ranchers as a nutritionally-rich feed supplement.  Spent hops from the brewing process is also repurposed as natural fertilizer for estate hop fields, beer garden and brewery grounds.  As of 2006, a solar panel atop the brewhouse and parking structure provides 40% of the energy needed to run the brewery.

AVBC proudly displays their commitment to being environmentally responsible

It's beer thirty

Decisions...Decisions...

We opted for a couple of delicious flights

One shocking discovery we made was that there is a full disc golf course laid out around the brewery.  Unfortunately we did not bring our discs with us but, we will be back to enjoy more fresh beer and a little disc golf.

Looking forward to playing this course!

Until we see you again my brother!

Thank you for the hospitality AVBC!  Keep up the good work!

http://avbc.com/

"Rochioli...a Russian River pioneer"

The Rocchioli family story begins like so many other early Sonoma/Napa immigrant family farming adventures...leaving their beloved Italy for the fertile ground of Northern California.  Originally from a small village just outside of Lucca, Michele and Menichina Rocchioli immigrated with their son Joe in 1911.  Joe labored alongside his father on Wohler Ranch in the Russian River Valley.

By 1920, Joe had elevated to ranch foreman but, he had higher aspirations of one day owning his own land.  In 1934 Joe Jr. was born and the now Rochioli (the second "C" was dropped) family re-located to Fenton Acres.  Although much of the land was dedicated to hops, string beans and prunes, Joe Sr. did grow grapes and sell a popular "jug wine".  Through hard work and determination, Joe Sr. and his wife Neoma purchased the Fenton Acres property.

You know you are close when you see this sign!

In 1959 Joe Sr. and Jr. planted Cabernet Sauvignon and Sauvignon Blanc grapes.  The Sauvignon Blanc was a strange new white grape to the valley and eventually became a very desirable high quality grape.  Today these vines are considered the oldest Sauvignon Blanc in California.  Unfortunately, the Cabernet did not fair as well and was pulled up and replaced in the late 60's and early 70's with Pinot Noir.  This was a risky undertaking because not much was known to the local farmers about this grape, at the time.  

By the 1970's Fenton Acre Pinot Noir grapes were being sold to Davis Bynum and then Williams Selyem by the early 1980's.  The grapes were something special and by 1983, Tom Rochioli, Joe Jr.'s son, convinced his father to change the name of the property from Fenton Acres to Rochioli Vineyards.  It was at this time that Tom took over as business manager of the winery and soon after became the winemaker.

A walk amongst the vines at Rochioli Vineyards

In 1987 the new Rochioli Vineyards released their first estate wine, the 1985 Rochioli Pinot Noir.  As validation to three generations of grape growing farmers, Wine Spectator named it as the "Best Pinot Noir in America."  

I have had Rochioli several times over the past years and one thing maintains consistent...this is some of the finest Pinot Noir made in the Russian River Valley!  Cheers to three generations of Rocchioli's and I look forward to the next generation!

http://www.rochioliwinery.com/

"It will cure what ales you...Ale Apothecary"

Several months ago Danny and I drove through the great Northwest and tasted through some delicious breweries...what was very apparent to us was the attention to sour beers.  What is a sour beer?  Without going into too great a length,  these are beers that have either been intentionally inoculated with a bacteria like Brettanomyces, Lactobacillus or Pediococcus, combined with fruit to spur a secondary fermentation and/or often aged in barrels.  Breweries have to take great measures while doing this because these bacteria and wild yeasts can infect otherwise "normal" beers.  One very unique micro-brewery was a must for us...Ale Apothecary in Bend, Oregon.

Ale Apothecary is the brain child of Paul Arney, former Brewmasters Assistant at Deschutes Brewery.  As Deschutes grew and prospered, Paul was encouraged to step away from the brewing and take on more of an executive roll...that just didn't sit well with him.  In 2011, Paul established his own little brewery, Ale Apothecary.  This is a nod to the 3 generations of independent drug-store
operators that he descends from.

The Ale Apothecary Brewhouse

Paul's concept is to use the knowledge and hindsight gained from the last 200 years of industrial brewing, strive to create beers that embody the spirit of the last 2,000 years of cottage and farmhouse beer: unpredictable, wild and totally independent.

Step into Paul's laboratory 

Now meet Paul Arney

Each barrel has it's own name

Inside the Brewmasters workshop

Upon leaving Deschutes, they sent him off with these two signed barrels

It's all about the sour

This is the view off the back porch...Deschutes National Forest

This bridge was just 100 ft down the slope from Ale Apothecary...pristine!

Yours truly at Thunder Bridge

If you are ever in Bend, Oregon make sure you plan ahead and make an appointment to come see this one of a kind, hand-crafted, oak barrel brewery.  Thank you Paul for being such a gracious host!  Cheers to you, your family and the staff!

Myself, Paul and Danny

http://www.thealeapothecary.com/