Thursday, February 11, 2016

An Hour of Glamour - The Summer Before the War



Did you love Major Pettigrew's Last Stand?  You did if you read it - so if you haven't, just go.  Go do that.  When you come back, I'll have a drink waiting for you in celebration of Helen Simonson's followup to that lovely novel.

Hour of Glamour
 
1.5 oz gin
.75 oz. Madeira
.25 oz Maraschino Liqueur
1 oz tonic
Cherry for garnish

Rinse a chilled rocks glass with the Maraschino Liquer.  Discard any excess.  Add ice.  Stir the gin, Madeira, and tonic with ice until cold.  Strain into the glass.  Garnish with cherry.


Ms. Simonson's next book, due in little more than a month, is another gorgeous tale set in England - this time just before the Great War.  When you're making a cocktail for a book - because you do that, too, right?  I mustn't be the only one?  But when you do, you hope that the author conveniently gives you a name for the drink within the book's pages.  


The Summer Before the War doesn't disappoint on this, or any, score.  In response to one cousin wanting to take another cousin down a peg, their Aunt Agatha is patient, explaining that the inflated sense of self that Daniel has developed since he'd been spending time with a friend from the aristocracy will soon be punctured because that's the way of things.  Why not, she insists, let him have his hour of glamour?  And if that isn't a perfect name for a cocktail, I don't know what is.  

Because Aunt Agatha usually enjoys a glass of Madeira in the evening, I began there.  It would be a compliment to gin, naturally, because there isn't a drink that says England more than gin.  Everything else adds to a cool sipper that's floral, earthy and herbaceous.  Cheers!
 

The Opposite of Death? This Too Shall Pass

When I picked up Milena Busquets' novel, This Too Shall Pass, I was charmed immediately.  Charmed by our narrator, Blanca.  Blanca who's struggling with an age in her life that she's never been able to imagine.

Thirty she had envisioned.  Sixty, too.  Even eighty.  At eighty she had pictured herself drinking whisky with her friends.  But forty?  Fifty?  Those ages had been shrouded, full of mystery - and suddenly she finds herself there with no sense of how she arrived.

I don't feel that way about fifty.  No, of course not.  Not at all. 

(cue the Talking Heads)

And you may find yourself behind the wheel of a large automobile
And you may find yourself in a beautiful house

With a beautiful wife
And you may ask yourself

Well...How did I get here?

So I was immediately smitten by Blanca.  But then?  Then things got a little steamy.  Actually, things got quite a little bit hot.  Blanca has - voracious appetites.  The only thing to do in that situation is to make a drink.

She named this one herself when she mused that the opposite of death is life, is sex.  Great - so I had the name.  Then I just had to wait for the drink - and in Blanca's world, Gin & Tonics soon arrived.

Many of them.

That was too easy, just a G&T, but then I was handed a conversation that Blanca has with one of her ex's (she only has two, it's not like she's Zsa Zsa Gabor).  Blanca and Guillem are talking about apples, and she says that the only kind she likes are the ones Snow White eats - Guillem's organic apples are home to too many worms and there's nothing sexy about a worm in your apple.

So for Blanca, I made a G&T, but I replaced the Gin with Applejack.  I also added some Burlesque Bitters because, well, I thought she'd like them.  She'd laugh at the company's description of their bitters as a spicy little tart who likes to flirt.  If she likes anything, Blanca likes to flirt.


The Opposite of Death

1.5 oz Laird's Applejack
4 oz tonic
1 stopper Bittermens Burlesque Bitters
Apple for garnish

Stir all with ice.  Strain into an ice-filled collins glass.  Garnish with apple slice.

A Fraction of Sherry for Ethan Canin



Ethan Canin.  I can't stress enough how much he shaped the ideas that the young version of me - Nick 1.0 - began to have about writing, about fiction.

About what works and what doesn't.  About what's important, what'll last.

His first collection of stories, Emperor of the Air, was released right after I graduated from high school.  Even if the lights were flashing in my rear view mirror, I wouldn't be able to make out the colors from 1984 - they're too far back, too much traffic is between the now and the then.

But - I easily remember being floored by those stories.  It was one of the most perfect collections I had ever read - and still is one of the best ever written.  

I get to meet him tonight at a cocktail party with a glorious handful of authors.  The best perk about being a bookseller?  It's the occasional but always wonderful parties that are sometimes held to celebrate an author and that author's work.

Because, of course, we should celebrate authors more than we do.

The even better news is that Mr. Canin has a new novel coming out in just a few days - A Doubter's Alamanac.


It's phenomenal.  And - it was easy to make a cocktail for it because there’s plenty of drinking going on.  At the start, sherry and bourbon flow freely, so that provided an easy pairing.

Then there’s the brilliant mathematician, Milo Andret, who looms over the novel’s pages.  Since he was as good at souring relationships as he was at solving theorems, I rounded out the equation with a startlingly tart kumquat.

A Fraction of Sherry


1.5 oz bourbon 
.75 oz dry sherry
.25 oz simple syrup
1 kumquat

Muddle the kumquat with everything.  Shake with ice.  Finely strain into a chilled glass.  Slice a kumquat to garnish.

Tuesday, February 2, 2016

A High Mountain for Yann Martel


Yann Martel has written an exquisite novel, The High Mountains of Portugal, that called out for an exquisite concoction that would begin and end in Portugal in much the same way that the novel does.  While you can find the book in the finest shops, you can find the book and the drink in the Books Inc. newsletter and online.


Port would have been the easy choice for his drink, but it didn't make the cocktail sing like it should, so I used Madeira instead and the Portuguese fortified wine proved robust enough to play in a glass with the whiskey.  I used rye instead of sweeter bourbon because the Madeira is plenty sweet.

Martel's novel begins with a 1904 Renault that's packed to the gunnels for a trip into the title's High Mountains, so I wanted to pack his drink as full of flavors as the Renault was.  Chocolate and orange bitters mingled easily with the Madeira, and a cinnamon-stick garnish added a wonderful bouquet.

I wrapped the cinnamon stick with an orange twist to echo the orange bitters - and because it looked pretty.  Pretty never hurt a drink.  Cheers!



A High Mountain

2 oz. Rye Whiskey
1 oz. Madeira
1 dash orange bitters
1 dash chocolate bitters
Cinnamon stick and orange twist for garnish

Stir all drink ingredients with ice. Strain into an ice-filled glass. Twist orange peel around cinnamon stick for garnish.

Saturday, January 2, 2016

For American Housewives, All That Glitters Is Not Gold

To say that a book made me laugh out loud is a cliché ‎ - and I hate clichés.  I hit them with shovels when I find them, then I bury them after using the shovels a second time to dig their graves.

But guess what?  Put your shovels down because Helen Ellis' collection of stories, American Housewife, made me laugh out loud.




After I was done laughing, I knew these stories would lead off 2016's selections of Drinks With Nick in the Books Inc. newsletter.

The wives in American Housewife won't be confused with Mrs. Cleaver or Shirley Partridge.  Although, after reading Shirley Jones' memoir, maybe she and Keith (David Cassidy) would be at home in Ellis' pages.

Anyway!

The book is funny and caustic and a little bit jaded - just the thing to go with a nice strong drink.

I'm always looking for a hook for the drinks I make, and in the case of American Housewife, the hook came when I read about one woman who weeps because she's lucky enough to have an entire drawer devoted to glitter.  For that unnamed narrator I created this.

Happy New Year - now get to reading!


All That Glitters is Not Gold
 

1.5 oz Campari
1 oz Hangar 1 Mandarin Blossom vodka
.5 oz Cointreau
2 dashes Angostura Orange Bitters
Soda water
Glittery sprinkles - silver or gold - for garnish

Rim a tall glass with sprinkles.  Fill with crushed ice.  Stir all ingredients - except the soda water - with ice until chilled. Pour into the glass.  Top with soda water.  Drink with a fancy straw.


Thursday, December 31, 2015

The Twelve Books of Christmas



Drinks With Nick?  Twelve months, twelve books, twelve drinks, all in 2015.  So those books aren't on this list - though of course they could be.  This list, then, shows the other Best Books of 2015 according to, you know, me.

It's all fiction except for one.  If I put a wonderful explanation of why these are the best - for each of the books - I'd never get it done.  So it's here, abbreviated.  Just know - if it's here, you should read it.

If you have any questions, please, just ask. 




Sellout, Paul Beatty

A Manual For Cleaning Women, Lucia Berlin

Did You Ever Have a Family, Bill Clegg

Between the World and Me,  Ta-Nehisi Coates
And this one makes it a baker's dozen,

Fates and Furies, Lauren Goff

City on Fire, Garth Rish Hallberg

Fortune Smiles, Adam Johnson

The Tsar of Love and Techno, Anthony Marra

Hotels of North America, Rick Moody

The Whites, Richard Price

Book of Aron, Jim Shepard

Dragonfish, Vu Tran


Saturday, November 14, 2015

Europe is mad. The world is mad.

One of the things I enjoy about drinking is the ritual of it all.  How do you make your Manhattan?  How do you craft your perfect Old Fashioned?  When you concoct your Martini, is it always stirred, never shaken?  Forever an olive, or sometimes a twist?  We each create our own process for particular drinks - and following the process lends it familiarity.  Even if you mix it up sometimes, you'd recognize it anywhere.  Hello, old friend.  You look great tonight.

I can find solace there in the comforting ritual, and it's nights like these when solace is fleeting - so if there's something I can do to create it, to conjure it out of a cupboard, I will.

First I pick which absinthe for the drink.  Tonight we'll go French - Absente, Absinthe Refined - and I hold the cool, dark bottle in my hand, then pop the stopper and breathe in its heady, anise aroma.


Sir Ernest Shackleton had set off on his Antarctic Expedition before the war broke out.  But when it did, he knew the Expedition would have to be put on hold.  His duty was to his country, to his King.  But his King surprised him by urging him to carry on.  The King's command was given in the simplest way, with a simple word - just one - in a return telegram.  Proceed, his King said.  He and his men, he and his ship, would better serve his God and his Country by going forward, ever forward.  So.  Proceed.


The Green Fairy gets poured into the beautiful absinthe glass that Josette presented to me.  My friend had just returned from two months in France, and before she had left I had asked her - oh so politely - if she could track down a pre-ban glass for me.  Absinthe was outlawed in France in 1915 during the height of the anti-absinthe hysteria that had convulsed Europe and then the world.

There was a lot convulsing the world then.

For anyone with a stemware addiction - me, for example - absinthe would naturally taste better in a glass that had slid across many a bistro table in the 19th or very early 20th Century.  So an ounce of the Green Fairy gets poured into the glass that Josette brought back for me, the glass she found in the same shop in Paris where, two years ago, she had procured an absinthe spoon - also for me.


Unfortunately for Shackleton and his crew, their ship, the Endurance, would get caught in the pack ice of the Antarctic.  Slowly, inevitably, the ice would crush their ship, leaving the explorers stranded in the most hostile place on earth.  With what supplies they had saved, they would camp on the ice, drifting on the floe until it, too, would crack and splinter under their feet, forcing them to enter their lifeboats for a journey that had never before been attempted.


The glass is beautiful, and when you place the spoon across the top you realize that though you've done this dozens of times before, it feels right for the first time.  A real absinthe spoon laying across a real absinthe glass creates the opening notes to this symphony you're going to conduct.  In your mind, you decide that this isn't the first meeting of this spoon and this glass.  They both hail from Paris, from the same antique shop - you're certain the one had lain atop the other more than a hundred years ago.


Before the First World War had started, before Ernest Shackleton would embark on his doomed voyage, this spoon and this glass had come together - clink - to begin a symphony that would end tonight.  Absinthe in glass, spoon across, sugar on the spoon - the cube placed there with the tongs Josette had brought back together with the spoon.  Oh, Josette, thank you, Josette, you beautiful enabler, you.




After five days at sea, Shackleton and his men reached Elephant Island, and though it was the first time in 500 days that any of them had stood on solid ground, Elephant Island was as inhospitable as the floes of ice that had carried them more than 300 miles from the spot where the sea had claimed the Endurance.  Shackleton decided that their only option for survival was to take one of the lifeboats on a journey for which it was ill-prepared.  700 miles away was South Georgia Island, and on the Island was a whaling station.  That station was their only hope.


There the glass stands, holding the absinthe, the spoon holding sugar, both ready to create music that can silence, for a moment at least, the voices that are strident tonight.


Voices rejoicing in the spilling of blood; other voices calling for more, blood for blood, since they cut us, we must cut them; still others blaming the madness on climate change, on poverty, on religion; on them, not us, on us, not them.

Can we not for one day simply mourn?  Can we not feel sorrow for those massacred before we start scoring points for our side?  And that's why I'll turn to the music in the glass.  The beautiful music in the glass.  The glass rescued from Paris, where today bombs detonate and bullets are fired and innocents are slaughtered.

For what?  For idiocy.  Animal idiocy.


Doing everything they could to make the sturdiest of the lifeboats more seaworthy - adding height to its sides, sealing the new work with a mixture of paint and seal blood - Shackleton and five set sail with provisions enough only for a few weeks.  Shackleton knew that if they were adrift for any longer, the mission would have failed and they would be lost at sea.  So they set sail and for more than two weeks these six fought the stormy Southern Ocean until sighting South Georgia Island.  The whaling station.  Rescue.


The glass holds its ounce of absinthe, so now you pour cold cold water over the sugar, over the spoon, and the absinthe immediately begins to louche, turning milky, but tinted fairy green.  It happens in an instant, and the music in the glass swells as you add more water, an ounce, then two, as the sugar-cube begins to dissolve, three ounces of cold water, now four--

--and the music stops.  The symphony ends.  A century on, and it's done.




One last trek awaited Shackleton.  They had been forced ashore on the uninhabited side of South Georgia Island.  More than thirty miles of rough, mountainous ground separated him from the rescue he had sought for more than a year, so three left three behind and scrambled for a day and a half until arriving at the station.  Unwashed, matted of hair, wearing the clothes they had each worn for a year without change, the men must have presented a terrifying sight for those they first encountered.  The manager of the station looked warily at the three until Shackleton asked if he did not remember him from their previous meeting years before.  The manager thrust out his hand, "I remember your voice.  Come in, come in!"  The men of course had had no news of the world for more than a year, and scant news of the war for the six months before that, and because God and Country would be foremost in his mind, the next thing Shackleton said to the manager concerned the troubles that had just been starting when his voyage began.  "When was the war over?" he asked.  The manager was aghast.  "The war is not over," he said.  "Millions are being killed.  Europe is mad.  The world is mad."


Europe is mad.  The world is mad.  And so I take communion with the drink, use the ritual it provides, the music it makes, to silence the madness for a while.  If the mixing of the drink is the symphony, the coda, naturally, is the drinking.  You'd silenced the madness with the music you created in the glass, so you revel in that silence in the time it takes to sip, and sip.  For the time it takes to swirl the spoon inside the glass, making the rest of the sugar melt into the drink - clink clink - for the time it takes to finish the cold cocktail, with another sip, and another.

For that time, at least, you can hold the madness at bay.  Can not listen to the cacophonous voices adding to the din.  Can put off seeing if any of the people you know in France have marked themselves safe from the terror.  For that time, at least.

At least for that time.




Absinthe Drip Cocktail
(from The Savoy Cocktail Book, by Harry Craddock, 1930)


1 Liqueur Glass Absinthe 

Dissolve 1 lump of Sugar, using the French drip spoon, and fill glass with cold water. 


Image from The Savoy Cocktail Book