Yule Glogg
• July 26, 2011

As a new year begins, many Washingtonians are still recovering from a holiday hangover. We make resolutions to diet following a season of rich foods. We give ourselves financial restrictions when our December credit card bills arrive, and we vow to cut back on drinking after indulging during too many holiday soirees.

But the lucky folks who attended the Museum of the American Cocktail’s (MOTAC) holiday seminar are looking forward to enjoying a stretch of delightful winter cocktails.

The event, held at PS7 in Chinatown, featured numerous cocktails guaranteed to warm up the long, cold season ahead. Guests were treated to potables mixed by PS7’s Gina Chersevani, Mr-Booze-com’s Jerry Lenoir and the MOTAC founding member Phil Greene.

Derek Brown, of the Columbia Room, which was named by GQ magazine as one of the 25 Best Cocktail Bars in America, started the party with his recipe for glogg, a Scandinavian mulled wine.

Mulled wine, popular in Europe, is made from usually red wine infused with spices and fruit flavors and served warm. It is a traditional drink during winter, especially around Christmas.

Derek first tried glogg during a December visit to Demark where he was invited to a traditional Danish Christmas lunch. While a midday meal may sound harmless, Derek said these gatherings can turn into marathon drinking events, lasting over 10 hours. “They start out with glogg,” he says, “followed by Aquavit (a traditional Danish liqueur, flavored with caraway), Tuborg beer, then back to Aquavit and so on.”

Impressed with the flavorful mulled wine he was served, Derek asked for the recipe from the 96-year-old lady who made the glogg. She declined his request, telling him it was a family secret. But after about seven shots of Aquavit, Derek said she was willing to share the classified information. He extracted the recipe from her with the help of an interpreter.

While Derek’s recipe is simple to prepare, it does take time. After completing all the steps he recommends storing the mixture in the refrigerator overnight, before reheating it the next day. The flavors will continue to infuse and it will give the glogg a fuller flavor.

In addition to wine and spices, Derek adds aquavit to his glogg to give it a rich spicy flavor. If you prefer, you may also add plain vodka for a less herbaceous version or omit the additional liquor for a drink with a lower alcoholic content.

One immediate difference I notice in Derek’s Danish glogg, compared to other mulled wines I’ve tried, is the inclusion of raisins and almonds in the bottom of the glass. These gems provided a delectable finish.

“Have a beautiful, warm mulled wine with raisins and almonds that have been soaked in alcohol,” Derek says. “ If you aren’t warm after you have your first glass, you will be by the time you eat the raisins and almonds.”

Yule Glogg

1 1/2 bottles of full-bodied red wine (Derek used a nice, inexpensive Tempranillo)
1 cup Aquavit
1 tsp. crushed cardamom seeds
2 tsp. cloves
½ tsp. freshly grated ginger
2 tsp. freshly grated orange zest
4 cinnamon sticks
1 cup almonds – blanched
1 cup seedless raisins
1/2 cup brown sugar

Bring wine to boil. Tie spices and zest in to a cheesecloth bag. Simmer for 20 minutes. Add in almonds, sugar and raisins; cook for 5-10 minutes. Remove from heat. Add in Aquavit. Stir and remove spices. Serve hot.

Ingredients to make glogg may be purchased at Dixie Liquor, located at 3429 M Street in Georgetown. For more information about upcoming events visit: MuseumOfTheAmericanCocktail.org or Better-Drinking.com

Seasonal Menu Debuts at B. Smith’s
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Union Station, the magnificent early 20th century train station that houses B. Smith’s Restaurant in Washington, DC, is one of the most majestic buildings in the city. Designed by distinguished American architect Daniel Burnham, it has been a national landmark since its completion in 1908. The splendid Beaux Arts statuary was created by no less a sculptor than Louis St. Gaudens, whose 50-plus figures in the station were considered his finest work. Adding to its stony provenance is its proximity to the US Senate and the charming Le Notre-inspired gardens.

Sixteen years ago the stunning Barbara Smith, Vogue supermodel and African-American style setter, opened her very popular restaurant along the south side of the building. Housed in what was once known as the Presidential Suite, it is the same site where US Presidents and dignitaries once convened before their inaugurations. With its spectacular décor, lavish period chandeliers and Presidential seals still intact, it is in these turn-of-the-century rooms where B. Smith, as she is known, serves her delightful mix of Cajun Creole and Southern cuisine.

Recently I visited the restaurant to try out her new fall menu. I found her signature style still in place with smartly suited and wine-savvy servers, low country cuisine and a genteel atmosphere. In the background a baby grand played softly as we sampled fried chicken livers with onion confit and pineapple chutney, crawfish and crab dip and pan-seared grouper over hoppin’ John rice with a citrus beurre blanc. The osso bucco with creamy asparagus risotto didn’t speak to the Southern style but was tender and lusciously sauced all the same.

Several well-chosen and gently priced wines accompanied our dinner. We began with a 2008 Caymus Conundrum…a blend (I know, I know, but just get over it. I did!) of California whites, but soft and lovely with honeysuckle overtones, and followed up with a 2007 Sacred Hill Marlborough Vineyards Sauvignon Blanc, in which I divined chocolate, plum and cinnamon tones.

B. Smith’s still keeps their ever-popular Bourbon Street bread pudding on the menu, but it was the beignets that really charmed. Oh, to have a half a dozen of these warm, sweet treats for breakfast with a cup of French Market chicory coffee!

For reservations visit www.bsmith.com [gallery ids="102495,120217,120223" nav="thumbs"]

The Nica Libre
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Rum and Coke may conjure up memories of college fraternity parties or youthful nights sneaking drinks in your parents’ home. It was probably one of the first mixed drinks you tried, back in the day when Natty Boh and Milwaukee’s Best were your choice of beers.

But if you head 90 miles south of Florida, the rum and Coke has a more romantic vibe. On Castro’s island, it’s called the Cuba Libre and includes the addition of lime juice.

In Cuba, the rum and Coke can trace its earliest beginnings. While the exact circumstances of its birth are unclear, Wayne Curtis, author of “And a Bottle of Rum,” offers a plausible explanation involving Americans soldiers in Cuba during the Spanish-American War. A group of Americans and Cubans were gathered in a bar where the soldiers mixed rum and Coke and called out “Por Cuba libre!” – “To a free Cuba!”

The drink migrated north. During Prohibition, Coke was an easy mixer used to mask the taste of bathtub alcohol, and during World War II, when rum was plentiful and whiskey scarce, its popularity
increased further.

But it was a popular song that blasted the drink into the apex of pop culture. In 1945 the Andrews Sisters’ song “Rum and Coca Cola” entered the charts, where it remained in the number one spot for 10 weeks. The song, which was based on a Calypso song from Trinidad, sold 7 million copies and made rum and Coke an iconic drink for years to come.

Its prevalence endured throughout the generic 50’s into the age of Wonder Bread and canned foods. The drink was simple to mix and required no exotic ingredients.

Going back to its origins, a proper Cuba Libre, made with fresh squeezed lime, can be a refreshing
elixir, especially in the muggy hot Cuban climate. However, while rum flows freely in Cuba, Coca Cola, thanks to the trade embargo, is not readily available everywhere. When your order a Cuba Libre, most bars will mix it with Fiesta Cola, a soft drink packaged in a red can with a white logo that looks suspiciously similar to Coke’s trademark script.

A true Cuba Libre should be mixed with Cuban Rum, which is illegal in the states. Luckily, I found a pleasant alternative during a holiday in Nicaragua. While many Americans associate rum with the Caribbean islands, Flor De Cana rum is as ubiquitous in Nicaragua as Bacardi is now in Puerto Rico.

Whether you are sitting at an open-air restaurant along the Pacific in San Juan del Sur, a colonial
courtyard in Grenada, or at a reggae club on Corn Island, the liquor of choice across the country is Flor de Cana. Any bartender will mix you a “Nica Libre” with Flor de Cana, fresh lime and Latin Coca-Cola. In Latin America, Coke tastes slightly different than what is produced in the states; it’s made with real sugar instead of corn syrup.

But there’s no real need to travel afar. This classic highball can be easily mixed at home. However, if you prefer going out (way, way out), I recommend seeking out Isaiah at the
Best View Hotel on Big Corn Island.

The Nica Libre
2 oz Flor de Cana rum
Juice of ½ lime
Coca Cola
Lime wedge
Add first two ingredients in a tall glass. Fill with ice and coke and stir. Garnish with lime wedge.

Ingredients to make the Nica Libre may be purchased at Dixie Liquor at 3429 M St. in Georgetown.

Plymouth Julietta
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-The most recent Cocktail column focused on the early career of Joe Scialom, who tended bar at the celebrated Shepheard’s Hotel in Cairo during World War II, where he invented the tiki-bar staple, the Suffering Bastard as a hangover remedy for his clientele of royalty and celebrities.

Because Scialom spoke eight languages fluently and entertained diplomats and journalists, he was suspected of espionage and eventually expelled from Egypt. He went on to tend bar at famed hotels around the world, including the Ritz in Paris and New York’s Four Seasons. Scialom is the subject of an upcoming book by Jeff Beachbum Berry, a cocktail connoisseur and tikki historian. Berry, along with the museum of the American Cocktail recently hosted

“The Suffering Bastard: Joe Scialom, International Barman of Mystery” lecture at the Occidental Grill.

During Scialom’s time in Egypt one of the many wealthy guests he befriended was Conrad Hilton. When Scialom left Egypt, Hilton tapped him to work for him in Puerto Rico. The Caribe Hilton, built in 1949, was in first grand tourist resort on the island. Its famous guests, included Gloria Swanson, Elizabeth Taylor and John Wayne.

At the Caribe, Scialom began applying his trade to rum drinks. One of the most popular cocktails Scialom took credit for was the Tropical Itch. It was a colossal drink, designed to cater to thirsty tourists, made with 5 oz of booze, Curacao, mango and lime juices. It was served in an oversized
hurricane glass with a backscratcher.

When the AFL-CIO held a convention at the hotel, a Time magazine reporter spied some of the delegates enjoying Tropical Itches at the hotel
and used the drink by name in his article.

Scialom’s next stop was Cuba where Hilton was trying to muscle his way into the established luxury hospitality market. With 630-rooms, the Havana Hilton was the largest building in Latin American. Hilton took a unique approach and positioned his resort as the only hotel-casino not being run by mobsters

Scialom’s success in Havana was cut short by the Cuban revolution. Just as in Egypt, where Shepheard’s hotel was considered the symbol of British dominance, The Havana Hilton became the symbol of American imperialism in Cuba. Fidel Castro and Che Guevara entered Havana in 1959 and took over the Hilton. One of the restaurants that Scialom managed became a mess hall.

Once again Scialom found himself displaced. He moved to New York and worked for Hilton at the Waldorf Astoria where he entertained clients at the private Marco Polo Club, an exclusive circle whose members were required to have a net worth of $2 million. It was here that Berry joked that “Scialom found himself serving Suffering Bastards to rich bastards.”

Scialom’s fame continued to grow. He traveled frequently opening bars for Hilton Hotels including Paris, Rome, London and, locally, the Statler Hotel in Washington.

He was contracted by alcohol companies to create drinks. One very notable cocktail Scialom
made was the Julietta for Plymouth Gin. The result was a very light and delicately balanced elixir.

Back in New York, Scialom continued his odyssey at the Four Seasons and eventually made his final call at Windows on the World, a restaurant located in the then-newly opened World Trade Center. Scialom retired to Florida where he lived into his 90s. He survived to see the fall of the twin towers, which, according to Berry, he likened to the bombing of Shepheards hotel and the takeover of the Havana Hilton.

While the Suffering Bastard may be Scialom’s most well-known concoction, the Julietta is a forgotten gem. Its recipe was unearthed by Berry for his upcoming book.

Plymouth Julietta

1 1/4 ounces Plymouth Gin
3/4 ounce dry vermouth
1 ounce orgeat syrup
2 ounces grapefruit juice
2 ounces orange juice

Shake well with plenty of crushed ice. Pour unstrained into a tall glass. Garnish with an orange slice, cocktail cherry, and mint sprig.

Plymouth Gin may be purchased at Dixie Liquor (3429 M Street in Georgetown.) For more information
books by Beachbum Berry visit http://beachbumberry.com or http://museumoftheamericancocktail.
com

Blue Hawaii
•

Blue Hawaii may be one of Elvis Presley’s most iconic movies. In the 1961 musical, Presley plays a young man, newly released from the Army, who is enjoying Hawaii with his surfboard, beach buddies, and girlfriend. It could be argued that this film set the tone for Presley’s film career: gorgeous women, pretty scenery, dull plots, and plenty of upbeat tunes. The soundtrack for this movie became Presley’s most successful chart album.

The cocktail that shares its name follows the same basic formula. The Blue Hawaii is a visually stunning drink due to its radiant, deep blue hue. Often enjoyed by vacationers in an idyllic beach setting, it is composed of unremarkable ingredients, and when served at a tourist spot, it usually contains plenty of alcohol to keep the good times rolling. It’s one of the most requested libations in its native state.

According to Jeff Berry, author of “Sippin’ Safari”, a bartender named Harry Yee invented the “Blue Hawaii” in 1957, at the Hilton Hawaiian Village Beach Resort & Spa in Waikiki. Yee was asked by a representative of Bols to create a drink using the company’s new Blue Curacao liqueur. After a little experimentation, the Tiki classic was born. Berry also credits Yee with being the first to use paper umbrellas and orchids as garnishes.

If you follow this timeline, the drink predates the movie by four years. It is believed that Yee named the cocktail after the film’s title song, a piece first composed for the 1937 Bing Crosby film Waikiki Wedding.

Few cocktails are as recognizable by their color. The brilliant sea tone comes from Blue Curacao.
According to the Bols website, Curacao is a sweet liqueur distilled from a blend of herbs, sweet red oranges, bitter Curacao oranges, and Kinnow oranges. However, its distinctive tint is artificial. Curacao is also available in orange, green, and clear varieties.

If you wish to try the sweet and frosty drink in context, take a trip to Honolulu where every watering hole near Waikiki serves cocktails in ornamental glasses garnished with umbrellas and tropical fruit.

Visitors may sample the Blue Hawaii at its birthplace at the beachfront Hilton Hawaiian Village. The resort, which boasts multiple bars, is enjoying a recent renaissance, with scenes from the new television series Hawaii Five-O being shot on the hotel’s property.

Wherever you choose to enjoy your Blue Hawaii,
pick a spot with an ocean view, where you can sip your cocktail and compare its color to the vivid cerulean-colored Pacific. As you gaze at the romantic Polynesian scene of Waikiki, you’ll suddenly realize you’re a long way from Rehoboth. Normally, I don’t care much for sugary
cocktails, but when caught up in the moment, this drink fits perfectly into the dreamy Hawaii experience.

One word of caution, when consumed in quantity the Blue Hawaii will leave you with a temporary
souvenir, much like the white mustache celebrated by milk advertisements. If your lips turn purple, don’t worry about your health. Wipe your lips with a napkin and keep drinking. Aloha!

The Blue Hawaii

3/4 oz Light Rum
3/4 oz Vodka
1/2 oz Blue Curacao
3 oz Pineapple Juice
1 oz Sweet & Sour Mix

Combine ingredients and mix well. If using ice, mix in a blender. Serve in a tall glass. Garnish with a pineapple slice. (Recipe from Hilton Top Chef)

Ingredients to make the Blue Hawaii may be purchased at Dixie Liquor at 3429 M Street in Georgetown.

Jameson, Dublin Style
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George Bernard Shaw once said, “Whisky is liquid sunshine.” If that is the case, then the Emerald Isle of Ireland would be one of sunniest places in the world. While the land of James Joyce has a reputation
for rainy weather, the friendly country makes up for its meteorological woes with its world-renowned whiskey.

From the Bushmill’s distillery north of Belfast to the lyrically named Tullamore Dew, tourists have a wide choice of whiskey distilleries and museums to visit in Ireland. One of the most frequented spots is the old Jameson Distillery in Central Dublin.

I head to Jameson’s Old Bow Street distillery on a notably overcast morning looking for a way to brighten my day and ease my jetlag. Even though the sky is gray, I feel my spirits lighten as I reach the front entrance, which is tucked away in a courtyard on the West side of the River Liffey.

The visitors’ center is located inside the original Jameson distillery. Whiskey was made here for nearly 200 years, until its closure in 1971. Jameson is now distilled in Southern Ireland in Middleton, in County Cork.
The center has recreated the old distillery on a smaller scale. A cordial guide walks us through every step of the whiskey-making process, from malting and storing barley, to mashing and fermentation, to distilling and maturation.

While I find the tour both interesting and educational, I am eager to enjoy the tasting sessions that follow. For the first part, we are presented with three distinct whiskeys—a Scotch (Johnnie Walker Black), an American bourbon style-whiskey (Jack Daniels) and Jameson.

We’re encouraged to savor and compare each one. The scotch has a dry, slightly smoky taste, while the American whiskey comes in with a sweet, faintly harsh finish. Finally we try the Jameson. It boasts a smooth and full taste with floral and fruity characteristics. It finishes with a hint of vanilla. I feel like Goldilocks eating porridge, proclaiming, “This one is just right.”

Before bellying-up to the bar for another sample, we are shown a flashy commercial about the different ways Jameson is served throughout the world. In Moscow Jameson is popular on the rocks while New Yorkers prefer theirs neat. Londoners drink it with ginger ale, and in Paris Jameson and Coke is a fashionable tipple.

The most popular mixer in Dublin is cranberry juice. Although this seems like and odd combination,
I order my drink this way.

I am pleasantly surprised. The twang of the cranberry works as a delicious foil to the rich sweetness of the whiskey while not covering up its slightly oaky flavor. A squeeze of fresh orange adds a touch of warmth. This simple highball would make a great Thanksgiving or Christmas cocktail.

When I leave the visitors’ center, I feel a slight spring in my step, I am ready for my remaining day of seeing the seeing the sites of Dublin – cloudy or not.

As the weather in Washington begins to turn chilly and darkness comes earlier in the day, I’ll catch myself peeking over to my liquor cabinet and eyeing up my bottle of Jameson I brought home as a souvenir. Just a quick glance, gives me warm and sunny feeling.

Jameson, Dublin Style
I part Jameson
2 parts cranberry
Squeeze of orange or tangerine

Pour Jameson into a highball glass. Add ice and cranberry juice. Squeeze fruit. Stir to mix

Jameson Irish Whiskey may be purchased at Dixie Liquor at 3429 M Street in Georgetown.

Strawberries and Asparagus: A Delicious Opportunity for Health
•

The Farmers Markets are almost in full swing. The Rose Park Market began on Wednesday, May 9 (every Wednesday, 3 – 7 p.m. through November), with the two most popular items in season: asparagus and strawberries. And of course, The Dupont Circle Fresh Farm Market is now open on Sundays, 8:30a.m. – 1p.m. This is the time of year to revel in the peak ripeness, flavor and nutrition of these springtime delicacies.

The recipe for curried chicken salad with strawberries comes from my mother and makes a very nice lunch offering. Like any curry dish, its perfect companions are a spicy or sweet chutney (try CHOP Market’s Nature Isle Chutney) and a cool yogurt. You could also top it on a baguette or stuff it into a tomato or avocado half. Serve with pickles, carrot and celery sticks or radishes. You can use any seasonal fruits such as peaches, grapes, oranges, or anything ripe and in season. Have fun with it. The beauty of spring is the wide array of options, and it’s hard to go wrong.

Strawberries are actually members of the Rose family, and there are over 600 different varieties. Choose freshly picked, ripe berries, as they will be the tastiest and will have the most nutrients. “Look for berries fully formed, bright red, without bruising or soft spots and with fresh-looking green caps,” says janie Hibler in her book, The Berry Bible. She continues with a word of caution: “Beware of buying out-of-season strawberries, as sometimes they are picked when they are only 40% ripe. These berries may turn red, but they will never develop sweetness and can be hard as an apple.”

Strawberries are considered a “superfood.” They have one of the highest antioxidant and nutrient contents of all foods, they are also low in calories—you can eat them in unlimited quantities. In fact, for your health, the more the better!

“A serving of eight strawberries contains more vitamin C than an orange,” says David Grotto in 101 Foods That Could Save Your Life. “Strawberries are also rich in folate, potassium, and fiber. They’re especially high in cancer- and heart-disease-fighting phytonutrients (beneficial plant compounds) called flavonoids, anthocyanins, ellagic acid, quercetin, catechin, and kaempferol.”

Asparagus, meanwhile, is packed with nutrients. Low in calories, it’s an excellent source of folic acid and Vitamin C, Thiamin, and Vitamin B6. Asparagus, like other fruits and vegetables, is sodium-free, and contains no fat or cholesterol. It is an important source of potassium and many nutrients, important for boosting your immune system and preventing heart disease, lowering blood pressure and even preventing cancer. According to the National Cancer Institute, Asparagus is the highest tested food containing Glutathione, one of the body’s most potent cancer fighters. Additionally, Asparagus is high in Rutin, which is valuable in strengthening the blood vessels.?This recipe for chilled asparagus spears in a creamy vinaigrette is a bright, balanced dish that I think brings out the best in asparagus.

Kjerstin’s Curried Chicken Salad with Strawberries and Roasted Almonds

Serves 4

2 cups chicken breast meat, cooked, chopped (about 2 half breasts)
1 pint low sodium, nonfat chicken stock
1/3 cup small mild onion, chopped
1-1/2 cup celery, chopped
1 cup seedless grapes, halved (or other available fruit)
¾ pound strawberries, hulled and quartered
3 Tbsp fresh dill, chopped
3 Tbsp chopped fresh parsley
1 tsp curry powder, or to taste
1 oz almonds or walnuts, toasted and chopped
1/4 cup low fat ranch-style or cucumber dressing

Poach the chicken breasts in stock until cooked. Let cool, then chop in bite-size pieces. Add the rest of the ingredients and chill. Serve chilled. Per serving: 230 calories, 8 grams fat, 1 grams sat fat, 19 g carbohydrates, 3 grams fiber, 20 grams protein

Chilled Asparagus in a Creamy Tarragon, Shallot, and Roasted Walnut Vinaigrette

Serves 6 to 8

2 lb asparagus, cleaned, tough ends removed, cut in 1.5 inch pieces
1 Tbsp walnut or canola oil
Salt and pepper to taste
1/2 cup roasted, unsalted walnuts, chopped
1 small (4 oz) red bell pepper, finely chopped (roasting optional)
1 bunch (1/4 cup) green onions, finely chopped

Vinaigrette:
2 Tbsp tarragon vinegar
4 Tbsp walnut oil
2 Tbsp low fat Greek yogurt
1 shallot, finely chopped
2 Tbsp fresh tarragon, finely chopped
1 Tbsp fresh parsely, finely chopped
1 Tbsp fresh chives, finely chopped
Salt and pepper to taste

If you are using raw walnuts, toast the walnuts: place in a single layer on a baking sheet in a 350 degree oven for 8 to 10 minutes until light golden brown. Let cool, then chop.

Preheat oven to 425 degrees. Prepare the vinaigrette by mixing all the ingredients in a bowl large enough to fit the asparagus, red pepper and green onions. Place the bowl with the vinaigrette in the refrigerator so that it is cool when the asparagus comes out of the oven.
If you wish, peel the stalks of the asparagus for a more tender vegetable. Slice the asparagus stalks diagonally into bite-sized or approximately 1.5 inch pieces. In a large bowl or plastic bag, toss the pieces in the walnut or canola oil and a light sprinkling of salt and pepper, until the asparagus is coated lightly with oil. Place on a baking sheet in a single layer and cook for 5 minutes in the middle of the oven. Pour the hot asparagus into the cool vinaigrette to help discontinue the cooking of the asparagus, so that it remains al dente. Do not overcook! Add the red bell pepper, green onions, and nuts. Toss and serve immediately while still warm, or serve chilled. About 1,000 calories for the entire dish.

The Northern Spy Cocktail
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The holiday season is in full swing. Our calendars are quickly filling up with festive parties, from elaborate formal events to cozy family gatherings. For those who plan on hosting their own soiree, I’ve asked my friend Jerry LeNoir, one of the men behind the ultra cool Mr. Booze website, for some entertaining tips.

Mr-Booze.com, which is dedicated to creating the perfect cocktail vibe in your home, features numerous drink recipes, historical anecdotes, music suggestions and a how-to guide for setting up your home bar.

According to Jerry, the key to hosting a successful party is setting the mood and prepping ahead. “Especially during the holidays, guests should feel they’re someplace special the moment they enter the door,” he says. “Sure, it’s just a house or apartment, but with just a bit of decorating and set-up, the music on and ready to go for a couple hours, your guests can feel like they’re having a true night out.”

The Mr. Booze website features Jerry’s top Christmas music picks for 2010. He describes the list, which includes tunes from Dean Martin, Ramsey Lewis and Harry Connick Jr., as, “So covered in silver tinsel and December snow that you’ll have no choice but to try a few, mix a fatty, and drift off to a time when holiday parties were called Christmas parties and candle-lit living rooms overflowed with little black dresses, sport coats, cheese puffs and pipe smoke.”

Hosting a party is hard work, and in order to free up your time to mingle with your guests, Jerry suggests creating a set cocktail menu so you aren’t stuck mixing drinks all night long. Then prepare a batch or two ahead so you’ll have more time to socialize. A punchbowl is also another convenient option.

One of Jerry’s favorite holiday drinks is the Northern Spy, a recipe he found in Imbibe magazine. The cocktail, which consists of Lairds Applejack, apricot brandy and cider with a cinnamon sugar rim, was invented by by Josey Packard, a bartender at Alembic, one of San Francisco’s top creative cocktail bars. Its combination of warm flavors makes it a perfect tipple to serve from Thanksgiving all the way through winter.

“It’s a great looking drink for the holidays.” Jerry says. “It smells wonderful as you take your first sip; the cinnamon, applejack and cider combine in fantastic ways. It tastes just like a Christmas drink should taste: rich, spicy and flavorful. The cinnamon and sugar rim lets the drinker know that the season’s well under way.”

While the story behind the drink’s moniker is unknown, Jerry projects a holiday theme into the name. “It sounds Christmassy, “ He says. “Isn’t Santa himself, when he’s spying on who’s naughty or nice…something of a northern spy?”

So whether you decide to be naughty or nice this year, mix up a merry northern spy and enjoy the party.
The Northern Spy

2 oz Applejack
1 oz Apple Cider
½ oz Lemon Juice
½ oz Apricot Brandy

Rim a cocktail glass with lemon juice then cinnamon sugar. Mix ingredients together with ice in shaker until cold and pour into glass. Garnish with fresh cranberries.

Jerry LeNoir will be one of the presenters at the Museum of the American Cocktail’s third annual Holiday Cocktail Seminar, Dec, 12 at PS-7. For more information visit Mr. Booze.com or The Museum of the American Cocktail

Ingredients to make the Northern Spy may be purchased Dixie Liquor located at 3429 M Street in Georgetown.

United, We Drink
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In 2011, our nation’s capital will see something it hasn’t seen in over fifty years: a production brewery worthy to bear the District’s name. DC Brau, a venture between DC area natives Brandon Skall and Jeff Hancock, plans on pumping out kegs and cans to bars and retail stores in the city within the next three months. Casual and enthusiastic, it was a pleasure to pick the brains of these entrepreneurs on the subject of beer, business and…well…more beer.

Skall and Hancock are both veterans of the beer and wine industry. Skall worked for a major national wine importer before turning to the import side of the business. The three-tier system is confusing on its best days, and having a background in distribution is an asset. Hancock has been a professional brewer for seven years now, and has a degree from the Seibel Institute of Technology, one of only a handful of academies in the country with an accredited brewing program.

Opening a brewery is quite an undertaking. The capital needed is steep, and skimping on the initial investments tends to cause short-lived dreams of self-employment. Skall and Hancock are playing it smart. They have spent the better part of the last three years researching commercial space, redefining commercial business laws in the city and attracting investors.

The last brewery to operate in the District was Heurich Brewing Company, whose factory was on the grounds where the Kennedy Center for the Performing Arts now stands. It closed in 1956, after which production was moved to New York. As a result of this time gap, very little information was available on classifications and regulations regarding commercial breweries in DC. “They thought we would be carrying drums of green smoking liquid and pouring it down the drain.” Skall laughs, “Or burning soot, or asbestos on a regular basis.”

No one in DC public offices has been around long enough to know or remember the standard procedure. So with the help of a lawyer, Skall and Hancock explored the exciting world of DC regulatory agencies. Although it took some time, the brewery space was finally approved.

As it turns out, their resurfacing and navigation of alcohol production laws is helping more than just DC Brau. With the expanding market and popularity of craft beer, the Capitol is going to be seeing an influx of commercial breweries in the coming years, and some have already contacted Skall and Hancock for advice. “We’ve been doing a lot of trail blazing not just for us, but for all of the soon to open breweries” say Skall.

Of course, they were happy to help. This spirit of camaraderie has defined the modern day craft beer business. Unlike the wine industry, which can be esoteric, discriminatory and prone to wild inflation, the craft brewing industry has a strong reputation for being good-natured and diplomatic (in terms of pricing, collaborations and mutual support of one another).

Of the group of prospective operations in Washington, DC Brau aims to be the first to open. And it is more than likely to happen. They are 90 percent of the way there.

Driving up to an unimposing industrial building with a sticker on the door is pretty much par for the course when touring breweries, and DC Brau is no different. Upon entering though, you are greeted by a bold, red-and-white “tasting” room with a large, freshly lacquered wooden bar.

I put “tasting” in quotes because the team is still working on the legal issues regarding sampling beer. Once again, no one in the city has tried to do this in a long time.

Still, they have bet on its approval and as a result have an inviting entrance in which to talk about the hardware in the back. A brewery design company was hired to put together a 15-barrel system that has just arrived from China.

“It’s a hands-on system, not as automated as some others,” remarks Hancock. His smile gives him away, and you can tell he is itching to brew. Already in place is the electrical and plumbing infrastructure, boiler, cold box and of course, the canning line produced by the same company that made Dale’s Pale Ale famous.

DC Brau is going to test the marketing potential of craft beer in a can along with other east coast operations. Blue Mountain in VA, Brewers Art in Baltimore and Sly Fox in PA are just a few of the craft companies trying out cans. DC Brau will have its focus on cans and draft initially, with special seasonal releases in hand-bottled bombers.

We can expect to see three core beers to appear on shelves this year, each named fittingly after some element of the democratic system. The team has been doing test batches at home in order to hone down the malt bills and hop schedules. The Public Ale is a balanced 6-percent pale ale with a firm hop bite. The Citizen, a 7-percent Belgian-style pale ale, will utilize a De Konick yeast strain. And then there is The Corruption IPA, aimed to be a powerful West Coast IPA featuring the new and underused Citra hop variety.

When asked whether there were any plans for lagers, they did not rule out the idea. But ale production has a much quicker turn around, and Skall and Hancock aim to start pumping beer out of the facility as soon as possible.

An intriguing area of the brewery lies towards the back of the space behind an old sliding bay door. The room is about the size of a flat bed cargo truck, long and narrow. The space, actually lying underground and hanging between 45 and 55 degrees year-round, is a perfect room for prospective barrel aging.

Craft breweries without wooden barrels are becoming a minority, and DC Brau is not going to be left behind. After hanging out with Brandon and Jeff for a morning, you can tell they are going about this in the right way. Proper fundraising has allowed them to get the equipment needed to meet the initial demand, but also enough fermented space to grow organically. If it all works out for these first few years, the brewery has the option to purchase and expand to adjacent space.

What truly grabbed my attention when first reading about DC Brau was its brand identity. The logo mixes early 20th century Russian constructivist typography with American patriotic imagery, with the colors, red and white, leaning both ways. A striking design and logo is so important, and not all new breweries pull it off.

In a few months I hope to pop a can of DC Brau in my apartment, the first package of beer coming out of our nations capital in over 50 years.

Food News Calendar
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Restaurants around town are offering up a plateful of events. From culinary classes to food festivals, the local dining scene is freshening up for spring.

Westend Bistro by Eric Ripert has introduced new menu items, which it debuted at a hugely successful tasting night last February 17. The new mouthwatering plates include a chicken-fried pork belly appetizer, black walnut and cauliflower soup and a succulent triggerfish.

Citronelle will host a five week wine series, starting with Wine Profiling, Saturday February 26 from 1 – 3 pm. The restaurant, located at 3000 M Street NW, will continue the series March 18, April 30, May 12, and conclude on June 18. Classes are $100 individually, with deals varying on how many classes you sign up for. Reserve a space by calling 202 625 2150.

The Herman J. Wiemer Winemaker Dinner at Chef Geoff’s Downtown will take place Tuesday March 22 at 7 pm. Fred Merwath, winemaker and owner of Herman J. Wiemer Vineyard, will be the featured speaker at the dinner. The menu features five courses each paired with a featured wine. Chef Geoff’s Downtown is on 13th Street between E & F NW. Tickets are $69 and can be purchased at ChefGeoff.com

Oyamel Cocina Mexicana will celebrate the fourth annual Tequila & Mezcal Festival March 14 through 27. Oyamel, 401 7th Street NW, will be offering premium tequila and mescal, served in flights, and specialty cocktails. Stop by Oyamel from 4 – 6 pm March 15 – 24 to enjoy complimentary samples of tequila and mescal. A celebratory menu will also be available during the festival, incorporating the spirits.

John Engle will return to Brasserie Beck and take on the position of Chef de Cuisine. Engle, most recently at Mussel Bar in Bethesda, will be serving up the brasserie’s signature mussels, along with other Belgian favorites. 1101 K Street NW.

Open Kitchen’s next spread of cooking classes will be going on February 27 – March 1. The hands-on classes cover everything from cupcakes to the cuisine of Venice. The classes run for three hours and range from $79 to $89 per class. Details on the classes can be found at OpenKitchen-DCMetro.com

The Source by Wolfgang Puck launched its new Presidential Menu Tasting on Presidents Day, which featured all of the dishes enjoyed by President Obama and the First Lady during their January dinner at the restaurant. The special menu will continue during regular business hours in the main dinning room of The Source, 575 Pennsylvania Avenue NW.

HomeMade Pizza is now open at 1826 Wisconsin Ave. NW. The take-and-bake pizza shop makes everything with fresh, all natural ingredients. Stop by the new store February 23 and 24 for the launch party and take part in fresh produce giveaways and free pizza.

Even more pizza is hitting the area when Pizzeria da Marco opens its doors at 8008 Woodmont Ave. in Bethesda on March 28. The pizzeria will feature authentic Neapolitan pizza cooked in a handcrafted wood-burning oven.

Fourteen Alexandria restaurants participated in the Cherry Challenge earlier this month. Restaurant chefs competed with cherry-inspired dishes, drinks, and desserts. This year’s winners were no strangers to the competition. For the third year in a row Temp Restaurant placed in the finals, taking the win in the starters category with their Insalata di Ceresa e Mela di Fuji. Murphy’s Irish Pub and Restaurant won the entrée with their three-time winning Duck a la Cherry. Sweet Cherry Rye from Food Matters took the prize in drink, and an ice cream from Dishes of India won dessert. Each person who ordered the dish or menu item was given a ballot to judge the item on taste, presentation, and creativity.

The half beef, half pork smoked sausage has long been considered the District’s signature dish. Domaso will be hosting its first annual Top Dog Half Smoke Challenge, Sunday May 1 at 3pm. Ten area chefs will be presenting their interpretation of the local favorite. Admission is $20 per person and includes samples of all ten half-smokes, a signature Skyy Vodka cocktail, tax and gratuity. Domaso will be donating 100 percent of the proceeds to Brainfood, a non-profit youth development organization based in DC that helps build life skills and promotes healthy living. The restaurant is located at Hotel Palomar, in Arlington, VA.

Support the rebuilding of the Fauquier Livestock at the Cattlemen’s Hoedown, February 26 at Barrel Oak Winery. The benefit runs from 6-9pm in Delaplane VA. The night will feature a live and silent auction, wine and appetizers. Tickets are $25, reservations can be made at 540-364-1572.