Please, let this be a ploy to sell coasters, I thought. There I was at the gym, reading Cosmoplitan as innocently as it is possible to read a magazine whose cover is plastered with 25 Ways to Kiss Your Man and 8 New Sexual Positions. I turned the page and saw the word "bartender."
When you're a bartender and somebody says "bartender," you turn toward the word. For me, it's the same with the word in print. I stopped to read an article that is so despicable it is probably true, even though I hope with all my heart it isn't.
Apparently, there is an increasing incidence of bartenders who, for a cash fee, will drug female bar patrons so that their dates can more easily sexually assault them. Take a minute and let that sink in, because it turned my blood cold. One of the bartenders quoted said he was offered $30 to slip drugs into a woman's drink, accepted the money as though he were playing along, then told her what had happened, gave her the money and had her date ejected. Unfortunately, this is not always the case.
Or is it? I cannot find any mention of any particular case involving a rape victim who was drugged by any bartender as a service to his or her guest. I don't want to diminish the suffering of any woman who has been victimized in this way, but at the same time I know as well as you do that anecdotes are not evidence. It bears repeating that I do not in any way wish to diminish the suffering of any woman who has been victimized in this way, because what I'm about to say may seem like the converse. But it isn't.
What short-sighted bartender would risk their reputation for such a paltry sum? What rotten human being would be an accomplice to rape? Of course it is possible that this actually happens; there are scoundrels in every profession. Yet, there is no record of any bartender having done this, no proof of the existence of this crime except the anecdotal victims' conclusion that "[i]t must have been the bartender because no one else handled my drink," though by all accounts it is possible to commit this crime in less time than it takes to look at a text or visually scan the room. The article quotes a representative from Project GHB, yet nothing on their website suggests that the danger of a Rape Accomplice is of any concern to them. So, what are we to deduce?
Of course we should deduce that the world can be a dangerous place and that drinking is always better done with your close friends. Certainly all females should remain in control of their cocktails and their intoxication. If you want to get bombed, stay home. I don't care who you are, if you're wasted, I don't want to see you. And even if you don't get G'd, there's still the sticky wicket of getting home in one piece.
I made another observation, however, in researching this article. There are things for sale that are designed to protect women from the cads who would conspire to make us think less of men. Many things. How better to generate interest in your product than to amplify the need for it? Israeli scientists have developed a device that looks like a straw and is imbued with chemicals that will react to some, though not all, of the sedatives rapists prefer. This product is still in development, but the presence of bad drugs causes a red light to illuminate their presence. The guys in Tel Aviv are sure investors are coming soon. Drink Safe Tech is selling a coaster that operates on the same premise, only in this case, droplets of a cocktail will change the appearance of the test area of the coeaster. You can also buy a lipgloss that comes with test strips, and many other products. According to another website, "Date Rape Drugs (are) now being used in business, hotels, parties, restaurants, bars and college campuses everywhere." I'm not saying they ARE using fear to drive sales, but I'm certainly not saying they aren't.
Are these products necessary? Probably in some circumstances. Is it possible to avoid every danger? Unfortunately, no. In truth, probably one drink in million or more is adulterated, but when it happens, it is life-changing... I know.
Showing posts with label craft cocktails. Show all posts
Showing posts with label craft cocktails. Show all posts
Thursday, November 15, 2012
I Hope It Isn't True...
Labels:
craft cocktails,
Dy Godsey,
Eatmke,
Eatmke.com,
Fun Behind Bars
Sunday, November 4, 2012
More on the Future, Behind the Bar
Last week, we talked about the future of cocktails, and this week we will continue this topic. For last week's column, I consulted reports by experts in our industry to see what they think is coming down the line. You've been reading Fun Behind Bars, and you're read me say it so much you can probably say it with me: The Bar Follows the Kitchen. You know this means that the trends in food show up in the bar. It follows that if we study what's next for food, we can predict our own future. So this week I'm reporting on trends for the kitchen, because you know that we'll be seeing them soon. I'll be borrowing a few predictions, based on an article about the future of food from the 25th anniversary edition on Cooking Light magazine.
Welcome to the Golden Age of American Food, they say, and the article describes things that are already happening in your mouth, and if they aren't -- they will soon!. Okay, excessively salacious, but they are happening on farms and in retailers... aaaaaand in your mouth. According to their research, popular opinion and science-in-general, the American diet is an abomination of chemicals, pretty produce that lacks nutrition, and high frustose corn syrup. What's to come, however, is fresher, better-raised and more delicious. What does that mean for the bar? We will choose our ingredients more thoughtfully, and so will our suppliers. Here are some organic spirits to try, plus an organic tonic..
One trend we're watching, and supporting, is going lighter. This means lighter with calories and easier on the alcohol - sometimes this means we drink better, not more. Sometimes this means we drink lighter-proof beverages like Bethenny Frankel's Skinnygirl line of beverage alcohol. Sometimes we keep the APV, but use lower-calorie mixers like zero-calorie water-additive powders like Crystal Light to fake a margarita on the deck while the kids play and the men barbecue.
Welcome to the Golden Age of American Food, they say, and the article describes things that are already happening in your mouth, and if they aren't -- they will soon!. Okay, excessively salacious, but they are happening on farms and in retailers... aaaaaand in your mouth. According to their research, popular opinion and science-in-general, the American diet is an abomination of chemicals, pretty produce that lacks nutrition, and high frustose corn syrup. What's to come, however, is fresher, better-raised and more delicious. What does that mean for the bar? We will choose our ingredients more thoughtfully, and so will our suppliers. Here are some organic spirits to try, plus an organic tonic..
The author of the Cooking Light piece describes a surreal experience in the grocery, stunned by the variety and the seemingly-incomprehensible claims on the packaging. Sound familiar? To paraphrase a famous quotation, if you're not baffled, you're not paying attention. There are probably even more crazy flavors of vodka in a decent-sized liquor store than there are sugary cereals on Aisle 6. It's not just wine's terroir anymore - it's the terroir of the hops, yeast and water. It;'s not just filtered, it's filtered through diamonds. It's important for the marketers to have a message that hasn't been played to death by other companies, so every new product comes with a novel narrative. One that plays the best, these days, is that everything comes from right where we are. Cooking Light's food-trend article really focuses on the importance of eating local. I've talked about this before, in relation to drinking local, and even staged a cocktail contest to highlight the many products Wisconsin's entrepreneurs are making for us, so what we're going to see is really just a continuation of our present trajectory. Wisconsin is known as a beer-producer, but Great Lakes Distillery changed the game and now leads the way for brands like Rokker, 44th Parallel, Pie Liqueurs and more. We're even in the wine game, and not just in Door County; Pieper Porch Winery in Mukwonago is producing award-winning wines right in the heart of the state.
What did we learn? We learned that there really is no shocking trend to brace for; what's next is an expansion of what we're already doing. Find new ways to use what's local, and as always, enjoy beverage alcohol safely so you can enjoy it for years to come!
What did we learn? We learned that there really is no shocking trend to brace for; what's next is an expansion of what we're already doing. Find new ways to use what's local, and as always, enjoy beverage alcohol safely so you can enjoy it for years to come!
Monday, October 1, 2012
Autumn Cocktails from the Waukesha Chancery
It's that time of year again... a chill in the air, trees turning into fireworks displays of red, purple, orange and yellow, and the time when we generally switch from white liquor to brown. Whether it gets its color and flavor from spice or the barrel, heartier spirits come to the forefront in drinks both warm and cold. This week I rolled out the Autumn Drinks menu, and they are overall a little simpler to prepare than the Summer Cocktails because in these parts, the harvest season is over. No trips to the garden for this menu, but a few surprises nonetheless. We feature two infusions for this menu; one of them is simple, one of them is remarkably simple.
The first drink to feature an infusion is the Perfect Cherry Beam Manhattan, and it calls for Door County Cherry-infused Jim Beam. This take on bourbon is so fruity and delicious it has become a staple around our bar. You recall it was used in a Limeade this summer, which was published by Cheers Magazine. This time around we temper it with vermouth and mellow it with Bittercube Cherry Bark Vanilla bitters.
The first drink to feature an infusion is the Perfect Cherry Beam Manhattan, and it calls for Door County Cherry-infused Jim Beam. This take on bourbon is so fruity and delicious it has become a staple around our bar. You recall it was used in a Limeade this summer, which was published by Cheers Magazine. This time around we temper it with vermouth and mellow it with Bittercube Cherry Bark Vanilla bitters.
Perfect Cherry Beam Manhattan
2 oz. Door County Cherry-Infused Jim Beam
.5 oz. Sweet Vermouth
.5 oz. Dr Vermouth
7 drops Bittercube Cherry Bark Vanilla bitters
Build in a shaker, stir to combine. Serve on the rocks, in a tub. Garnish with three cherries from the original infusion.
Door County Cherry-infused Jim Beam
4 c. Door County Cherries
1 btl. Jim Beam
Combine and let rest up to one week. Begin tasting at three days as infusion times can vary according to temperature, humidity and light conditions.
The next drink is built around Korbel brandy. 1/3 of all Korbel sold in the world comes to Wisconsin, and its fruit flavors are further enhanced by the addition of another Wisconsin favorite, schnapps, in this season's Korbel and Peach.
Korbel and Peach
2 oz. Korbel brandy
1 oz, Bols Peach Schnapps
.5 oz. Turbinado Syrup
Juice of two lemon wedges
Shake and strain into a tub glass. Serve on the rocks with a lemon twist.
The next drink employs the easiest infusion I have ever made. I know that using real vanilla extract will seem heretical to the purists, but if you work behind the bar, you know that if you go to Good Harvest and the grocery and neither has vanilla beans, and you do not have time to go to Penzey's, well, you roll with what you've got. So I did. And it's so good I'm currently kicking it up a notch by aging it in the tiniest barrel I ever saw. Stop in and visit and I'll give you a sample - it's that good!
1 oz. Five Spice & Vanilla-infused Gosling's rum
1 oz. Three Olives brand Cake flavored vodka
.75 oz. Bols Butterscotch liqueur
2 oz. Apple juice
Shake all the spirit and strain into chilled Cocktail glass, top with Apple Juice
Five Spice &Vanilla-infused Gosling's Rum
2 tbls Chinese Five Spice Powder
1 sm. btl. Real Vanilla Extract
1 btl. Gosling's rum
Combine and let rest 24-72 hours, tasting after 24 hours.
Five Spice &Vanilla-infused Gosling's Rum
2 tbls Chinese Five Spice Powder
1 sm. btl. Real Vanilla Extract
1 btl. Gosling's rum
Combine and let rest 24-72 hours, tasting after 24 hours.
Parents don't have favorites. having favorites among children can damage the self-esteem of the unfavored child(ren), and stunt the progress of the favored child. Cocktails are tougher than children and that's one of about a hundred reasons that cocktails are better than kids. This is my favorite:
Chivas Fling
1.5 oz. Chivas scotch whisky
.5 oz. Sweet Vermouth
7 drops Bittercube Blood Orange bitters
Build in shaker and stir to combine. Serve in a tumbler, on the rocks. Orange twist garnish.
I dream about a dessert menu, composed entirely of dessert cocktails. Just five or so, chocolatey, fruity, savory, creamy and delicious. The last drink on the Autumn Cocktail menu could fit the bill. I called it "Modern Love" because it features the flavors we seem to love the most: chocolate and coffee.
Modern Love
1 oz. Three Olives brand Triple Espresso vodka
2 oz. Bols Dark Creme de Cacao
1 oz. Bols White Creme de Cacao
1 oz. Dairy Cream
Chill a cocktail glass and then drizzle it with chocolate.
Shake and strain. Float three coffee beans in the glass.
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