"When life gives you lemons...grab a Hefe Weizen...it's a Radler!"

While we are still in the grasp of Oktoberfest, lets take a look at a popular summer month thirst-quencher...after-all it is 100 degrees today in Los Angeles.  In Bavaria there is a long standing tradition of drinking a particular Biermischgetrank (mixed beer drink) known as a Radler.  A radler simply translates as "cyclist".  During warmer months people ride their bikes and are known to stop and have a refreshing "beer cocktail" comprised of half German sparkling lemonade and a Hefe-Weizen.

The invention of the Radler has been widely attributed to the Munich gastronomer Franz Xaver Kugler in 1922.  This is disputed by other sources that claim to have been mentioned as early as 1912.  Whatever the true source is...a huge thank you for this tasty beer cocktail!

Prost!

"Drink like a Norse God"

*Walhalla by Max Bruckner, 1896

In honor of Thors Day (Thursday for you and I) we are delving into Norse Mythology and the love they have for beer.  Valhalla was a Viking paradise where chosen heroes fought and feasted from dawn to dusk.  Wounds healed overnight and mead and meat flowed freely.  The hectic round of combat ensured that heroes stayed in fighting form, fit for the final battle at Ragnarok.

The great hall of Einherjar "heroic dead" was built in Asgard by Odin.  The hall had over five hundred doors, each wide enough to allow up to eight hundred men to march through abreast.  These wide doors were designed to allow the chosen warriors to pour forth at the first sign of Ragnarok.  The warriors would fight alongside the gods in a great battle on the Vigrid Plain.

Once inside this great hall there was a magical cauldron, Aegir's Brewing Kettle.  As mythology tells, Thor had asked Aegir to brew some ale for the gods, but Aegir claimed to not have a cauldron big enough for the task.  Upon being declined the brew, Thor acquired a vast cauldron from the frost giant Hymir.  In fact, it was so big that when he hoisted it onto his shoulders, the handles reached his ankles.  Hymir tried to stop Thor from taking his cauldron, but the Thunder god's hammer said otherwise.  As a result, a humiliated Aegir had to accept the cauldron and supply Asgard with Ale.

*Aegir and his daughters brewing in their magical cauldron

The etymology of Thursday refers to the Old English Thunor's Day which is influenced by the Old Norse, ,meaning Thor's Day.  Thor derived from the Proto-Germanic god Thunraz, god of thunder.

*Thunor (Thor) by Marten Eskil Winge, 1872

time to celebrate the way Thor would want us to...Skal!

"Do you Michelada?"

The Michelada is found all over Mexico, but there is quite a wide variety of this cerveza preparada (a prepared beer cocktail).  It is typically served with a salted or spiced rim, usually some kind of citrus, beer and sometimes tomato juice, Clamato Juice or even spices.

The origins are vague on the creation of this beer cocktail, but it is known that the popular term for a beer in Mexico is the word "chela".  When you ask for a "chela", you are asking for a cold beer; it is a shortened version of "mi chela helada" or "my cold beer".  A second popular tale comes from San Luis Potosi's Club Deportivo Potosino.  Michel Esper, a bartender at the club used to serve a beer with lime, ice and salted rim in a special cup called a "chabela", as if it were a beer lemonade.  The members of the club started asking for "Michel's lemonade", eventually shortening to "michelada".

Recently I had a discussion with a chef and he told me about his personal recipe.  I was intrigued because he said he likes to use Clamato Juice and Negra Modelo.  I typically drink Bohemia or Negra Modelo when it comes to Mexican beer so I present you with two classic approaches to enjoy a Michelada.

Lagered Lime Michelada

Kosher salted rim, juice of half lime, ice and a lagered Mexican beer (Bohemia)


Clamato Spiced Michelada

Begin with creating the spiced mix.  Small can of Clamato Juice, 1/2 oz Worcestershire sauce, bar spoon of Tapatio, 1/2 tsp Tajin, juice of 1/2 lemon, dash of salt, pepper and cayenne.  Mix 1/2 tsp of Tajin and 1/2 tsp of Kosher Salt and rim glass.  Combine mix and Negra Modelo over ice.

*for a beer spin on your guacamole add an ounce to liven it up a bit!

Salud!

"Oktoberfest in September?"

Yes Oktoberfest is in September...always!  In fact most of the funfair takes place in September.  This 16 day festival runs from late September to the first weekend in October.  Historically, the event was marked for the marriage of Munich's beloved Crown Prince Ludwig (later to become King Ludwig I) to Princess Therese of Saxe-Hildburghausen on October 12, 1810.  The citizens of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event.  The fields were named Theresienwiese ("Theresa's meadow") in honor of the Crown Princess.  The locals have since abbreviated the name simply to the "Wiesn".

The wedding was celebrated by all of Bavaria and at the end of the festival, a great horse race was done in the presence of the Royal Family.  The decision to repeat the horse races in the following year gave rise to the annual tradition of the Oktoberfest.

Only beers conforming to the Reinheitsgebot, and brewed within the city limits of Munich, can be served at the Munich Oktoberfest.  Beers meeting these criteria are designated Oktoberfest Beer.  Oktoberfest Beer is a registered trademark by the Club of Munich Brewers, which consists of six breweries. (Hacker-Pschorr-Brau, Augustiner-Brau, Lowenbrau, Paulaner, Spatenbrau and Hofbrau-Munchen)

What is a Fest beer?  In fact it is a Marzen.  Bavarian brewers discovered that if they cooked their lagers during the late winter or early spring and sent them to slumber in cool caves or cellars until the fall, the beers that emerged were crisp, flavorful and superfresh.  These full-bodied, malt-forward, and lightly sweet beers emerged as marzen- German for March, the month in which many of these beers were brewed.  These were the beers served at the Crown Princes wedding so the tradition has kept...as too were the sausages!  In keeping with tradition, I encourage you to raise a glass of Marzen and wrap your other hand around a bratwurst...Prost!

"The Macallan"

Back in March 2003, my best friend and blood brother and I set out for Speyside and it's crown glory, Macallan.  This was the first Scotch whisky I had come to love (years earlier) and on this day, it was a dream come true.  I had contacted them months earlier and had asked if they would be willing to accept us for a visit...much to my surprise they had a red carpet tour ready for us that did not disappoint.

My love for scotch was not anything that came easy.  You see, I wanted to be a scotch drinker in the worst way.  My grandfather, Charles Sherwood, was Chief of Police here in San Fernando and the Chief only drank scotch...Johnnie Walker Black and on the rocks.  It was such a "manly" drink and as much as I tried, I just couldn't get my taste buds to understand its hidden secrets.  Luckily for me, the first bartending job I ever had was at Fin's Seafood and the owner, Moez, only drank Macallan.  Twelve year on most nights...Eighteen on good nights...on really good nights he would say "pour yourself one"!  Not wanting to disappoint the boss, I reluctantly would pour a small one. (oh how I wish I could go back in time and adjust those pours!)  The big surprise was the sweet sherry finish and silky smooth sexiness of an 18 year Macallan.  She was just old enough for my taste buds and turns out she was my backdoor into scotch and I have never looked back.

The Easter Elchies House in the Spiritual Home of Macallan.  This fine example of a Highland manor house was built in the 1700's.  The estate covers 390 acres of which some 90 acres are sown in the spring with their own exclusive Minstrel barley variety to make The Macallan.

The river Spey, one of Scotland's most famous salmon rivers, borders the estate to the south and south-east.  The top photo was taken just to the south of the Easter Elchies manor overlooking the Spey River.  A true Macallan drinker may notice the crown on the bridges as part of Macallan's former logo.  The logo is now the Easter Elchies manor.

*The center bottle was purchased at the estate.  Notice the logo compared to the current releases.

The Macallan is known for it's signature sherry finish.  This is the only scotch producer that owns and maintains its barrel manufacturing, ageing and seasoning process from start to finish.  The casks are filled and aged with Oloroso Sherry before they even get to Scotland.  Once the barrels are "seasoned" they are shipped to the distillery and filled with scotch. Macallan spends 3 times the amount of money on their barrel process compared to all other producers combined.

Whether you are a novice or experienced scotch drinker, Macallan needs to be appreciated for the care and thought that goes into their production.  For me it will always be my first love in the scotch world ...and you always have a special place for your first love.

Slainte agad-sa!

http://www.themacallan.com/

"Viva Mexico...bebimos Margarita's"

In celebration of Mexico's Independence Day, I invite you all to raise a glass and drink the most classic of Mexican cocktails...The Margarita!  September 16 is the day Mexican's celebrate their independence from the Spanish.  This date signifies when Miguel Hidalgo, a local priest in Dolores, Guanajuato (coincidentally the same state my mother's family hails from) announced his intention to strike for independence and exhorted the people of Delores to join him.  This became know as the "Cry of Dolores".

*This is a mural of Miguel Hidalgo that we saw during our pilgrimage to see our family's native land

There are many stories as to the exact origin of this beloved cocktail.  Many sound credible, but I choose to believe in Hussong's Cantina version.  Hussong's is located in Ensenada, Mexico and is relatively close to California, my native home.  I have visited this bar several times so I go with my gut.  According to their lore a bartender by the name of Don Carlos Orozco created the concoction and the first person to try it was non other than the German Ambassador to Mexico's daughter, Margarita Henkel.  Orozco, pleased that she loved the cocktail, decided to name it after her.  His recipe was equal parts tequila, Cointreau and lime, served over ice in a salt-rimmed glass.

I have seen and experienced much debate over this drink...I have heard one cocktail historian refer to this as a tequila daisy, but I am not sure I agree with that.  I believe it is in direct lineage of the Brandy Crusta... from that the Sidecar...and finally to the Margarita.  I have spoken of the Crusta previously and at some point will address my beloved Sidecar, but for now...that is my story and I am sticking to it!  Viva Mexico!

Barragan's Margarita

2 oz Silver (Blanco) Tequila...pictured above is Herradura's Hacienda del Cristero *no longer available

1 oz Cointreau

1/2 oz Herradura Agave Nectar

1 oz Lime Juice

1/2 oz Lemon Juice

splash of Orange Juice

shake vigorously with ice and strain into a salt-rimmed glass with fresh ice

Salud!

"The color will seduce you...the taste will make you love her...The Boulevardier"

The Boulevardier is a classic cocktail that is often credited to Harry McElhone of Harry's New York Bar in Paris.  The cocktail comes to light as a favorite tipple of Erskine Gwynne, expatriate writer, socialite, and nephew of railroad tycoon Alfred Vanderbilt.  The original recipe is listed as 1/3 Campari, 1/3 Italian Vermouth and 1/3 bourbon whisky.

I have come across many recipes for this drink in the past few years and I have found that a touch more bourbon in the mix seems to fit my fancy.  Campari can over-power a softer styled bourbon and in my humble opinion, cocktails need a base spirit.  I consider this cocktail a bourbon cocktail and herby submit my own recipe with my own twist...

Barragan's Boulevardier

2 oz Bulleit Bourbon
1 oz Campari
1 oz Carpano Antica Sweet Vermouth
Combine all ingredients in a mixing beaker and stir well.  Strain into a coupe glass and garnish with an orange twist.(most recipes call for a cherry or lemon twist, but since this cocktail is a riff on a Negroni, I prefer an orange zest to pull it together.)