On Little Cat Feet

It was foggy in Chicago today. Like pea soup foggy. So, tonight it's time to break out the Trader Vic's bartender guide and shake up a Samoan Fog Cutter.

Trader Vic's Samoan Fog Cutter

2 oz. Light Rum

1/2 oz. Gin

1 oz. Brandy

1 oz. Orange Juice

2 oz Lemon Juice

1/2 oz. Simple Syrup

1/2 oz. Sherry

Mint Leaf for Garnish

Ice

Collins Glass

Fill Collins glass with ice. Add ice and all ingredients except sherry to cocktail shaker. Shake and strain into Collins glass. Garnish with mint leaf.

Spring, Sprang, Sprung

Happy Vernal Equinox! 
There some old school liqueurs that, while not commonplace on bar shelves are available at larger liquor emporiums and specialty food stores. It's the first day of spring and the flowers are blooming early this year. I've already seen some wild violets unfolding their purple petals. That reminded me of a liqueur I chanced upon in Brussels many springs ago. It was love at first sip. But it wasn't meant to be, the affair was a mere vacation fling thanks to the fact that Créme de Violette was not available in the US. However, last summer I was delighted to chance upon a bottle of Créme de Violette in one of those hoity toity fancy pants specialty food emporiums. And, better still, it was one of the least expensive items in the store. 

There are a couple old school cocktails featuring Créme de Violette. The Aviation and Blue Moon are really old school cocktails that evoke '20s era gentility sipping them on a veranda, maybe the veranda, or the sun parlor. I imagine the Baldwin Sisters from The Waltons drank them when they weren't sipping daddy's "recipe."


Aviation
What you'll need:
2 oz. Gin
1/2 oz. fresh Lemon Juice
1/4 oz. Maraschino Liqueur
Dash of Crème de Violette
Ice
Martini glass
Lemon Twist

How you'll build it:
Combine all ingredients in a cocktail shaker. Martini shake. Strain into a cocktail glass. Garnish with lemon twist.


Blue Moon Cocktail
What you'll need:
2 oz. Gin
1/2 oz. fresh Lemon Juice
1/2 oz. Crème de Violette
Ice
Martini glass
Lemon Twist

How you'll build it:
Combine all ingredients in a cocktail shaker. Martini shake. Strain into a cocktail glass. Garnish with lemon twist.

Sunday. Bloody Sunday.

Good morning! How are we feeling today?! A little rough? Yeah, I know. I understand. I'll be quiet and mix you something that will take off the edge.

There's only one "real" hangover drink and that is the mighty, the revered, the time-tested Bloody Mary. The words are ironically evocative and arouse taste buds in a Pavlovian response. I rarely salivate, you know, literally. Figuratively now then, but literally? Not very often. But the mere thought or mention of the words Bloody and Mary together holds the power to make me drool.

There are a lot of studies on hangover cures, and why we crave and prefer certain foods and beverages on our mornings after. You can find all that online. Whether or not it really "works" on hangovers, Bloody Marys go down easy. Like a Sunday morning...brunch.

I'm a purist in a few respects. A Bloody Mary needs to involve:

1. tomato-based juice (do not get me started on that clam juice aberration); 
2. lime juice; 
3. Tabasco® sauce;
4. Worcestershire sauce or a vegetarian alternative* (yes, Worcestershire is made from animals: Anchovies); 
5. horseradish; 
6. celery salt; 
7. at least two olives; 
8. celery stalk;
9. pint glass
10. Beer back or whiskey back

Once those are in the mix I'm open to all variations. My preference is for a vodka liquor base, but other liquor options are very tasty. I also recognize that horseradish can be a bit "much" for some palates, so I can excuse the absence of horseradish when requested. On the other hand, just a tiny pinch of horseradish blended with a lot of other ingredients won't overpower the drink and will give it a kick.

If a patron/guest specifically requests to omit the beer/whiskey back, offer a shot of something else - even vodka or tequila or ginger ale. It's Bloody decorum. It's not a Bloody anything without a chaser/back of something. Goldschläger is a great zesty and spicy alternative to the traditional beer back, but it's a bit potent (87 proof) for Sunday brunch. Those with access to fresh Vernor's ginger ale: Serve this as a back to Bloody Marys and you'll be a Bloody God/dess. Even people who don't like Vernor's swear by it with Bloody Marys. Plus, Vernor's has more ginger in it than "regular" ginger ale, and ginger is fantastic for easing tummy trouble. Win-win situation.

The following is a solid, classic Bloody Mary recipe, but since these are St. Patrick's Day induced ailments, try making it (or your favorite Bloody Mary recipe) with Irish whiskey instead of vodka. And there you have a Bloody Molly. To the uninitiated this might sound a little "off," an odd pairing of flavors. But, I'm pretty sure once you try it you'll add it to your Sunday morning brunch repertoire. (If you want to prepare it as a classic Bloody Mary just substitute vodka in place of the whiskey.)

Bloody Molly
What you'll need:
2 oz. Irish Whisky (eg. Jameson's®)
1/2 lime, juiced
3 drops of Worcestershire Sauce (or animal-free alternative)
3 drops of Tabasco® Sauce
1 tsp. Horseradish Sauce
Tomato Juice/Bloody Mary Mix
Celery Salt
Pepper
Ice
Pint Glass
Celery stalk, Large Green Olives, Cocktail (pearl) Onions, Lime Wedge; toothpick or cocktail sword
Shot glass of light ale/beer, eg. Harp's or Smithwick's

How you'll build it:
Method one:
Fill pint glass with ice. Pour ice from pint glass into a cocktail shaker.
Prepare your pint glass: Fill a plate or shallow bowl with water; Fill a separate plate/shallow bowl with course celery salt; Invert pint glass and evenly dip rim in water, about 1/4" from top of glass; While glass rim is still wet, dip into celery salt.
Pour Irish whiskey, Worcestershire, Tabasco, lime juice and horseradish into shaker with ice. Gently roll (not a martini shake). Pour contents, including ice, into prepared pint glass. Fill glass with tomato juice. Top with ground pepper. Add garnish of celery stalk, large green olives, pearl onion and a lime wedge. Rather than including the pearl onion on a garnish toothpick/sword, the onion can be placed in the bottom of the glass before the contents are added.

Method two:
Fill pint glass with ice. Pour ice from pint glass into a blender.
Prepare a second (presentation) pint glass: Fill a plate or shallow bowl with water; Fill a separate plate/shallow bowl with course celery salt; Invert pint glass and evenly dip rim in water, about 1/4" from top of glass; While glass rim is still wet, dip into celery salt.
Pour Irish whiskey, Worcestershire, Tabasco, lime juice and horseradish into first pint glass (used to measure ice). Fill pint glass ~2/3 full with tomato juice. Pour pint glass contents, into blender and blend until texture is smooth but not watery. Pour into prepared pint glass. Top with ground pepper. Add garnish of celery stalk, large green olives, pearl onion and a lime wedge.

Bloody Marys are one drink where the garnish is more than just a presentation requirement. At a bare minimum a celery stalk, lime wheel/wedge and a couple olives skewered with a cocktail onion are required. That's the very bare minimum. Bloody Marys are usually rated by the quality and quantity of ingredients in their garnish. Often the garnish turns the already stodgy cocktail into a meal. Get out your extra long cocktail swords and be creative. Cheese cubes, shrimp, bacon, ham, peperoni, salami, blue cheese stuffed olives, carrots, cucumbers, cherry tomatoes, peppers of all variations, pickle spears, waterchestnuts, radishes...you get the idea. Anything savory that can be skewered can work as a Bloody garnish. Crunchy items like carrots and radishes add a nice texture variation to the drink. The lime wedge/wheel is usually separate from the rest of the garnish because guests often like to squeeze the lime into the drink. If the lime is skewered they have to dissect and/or eat the garnish before they can add a little extra lime to their beverage, so better to just provide a free-range lime garnish. This is why I prefer to mix Bloodys in a pint glass. There's lots of rim-room for the lime, celery stalk and a hefty garnish.

Regardless of the garnish contents, I like to add a fresh basil or rosemary sprig as this provides a pleasant, calming aromatic aspect to the drink.

*Annie's and Edward & Sons Wizard Sauce are great animal-free alternatives to Lea and Perrins Worcestershire, even carnivores like the taste of the animal-free versions. 

Everybody's Irish on St. Patrick's Day

New Year's Eve, Mardi Gras/Carnival, St. Patrick's Day. These are the biggest bar nights around the world. (In the US the night before Thanksgiving also ranks close to Mardi Gras.) So from December 31 - March 17, there's a whole lotta drinkin' goin' on. Maybe that's why March 17 is such a big drinking day, it's the end of having a celebration day spelled out on calendars the world over. "Everybody's Irish on St. Patrick's Day" because everyone wants a reason to be part of the last big, global alcohol celebration of the season.

I find it interesting and ironic that St. Patrick's Day, a day celebrating a Catholic saint, falls smack in the midst of Lent. It's an oft heard justification for not giving up alcohol for Lent. "If the Catholic church wanted me to sacrifice my alcohol intake for Lent, then why would they put St. Patrick's Day right in the middle of Lent? Clearly this is a message from the Catholic church telling us they want us to make sacrifices other than alcohol. Like lima beans and arena football."

Even though it's a myth that St. Patrick drove the snakes out of Ireland*, ophiophobics the world over celebrate Pat (who was actually English) for creating a snake-free refuge to have a drink. St. Patrick is one of the more fortunate saints in one regard: The whole banishing of snakes thing makes for some cute caricatures of him. Typically saints are depicted as sad, mournful, woe-ridden, downcast lonely souls trudging along in layers of heavy robes, a wood stick and a weird glowing orb around their heads. Some of the lady saints affect a more beatifically knowing smile and a Heavenward gaze, but they still have to schlepp around in robes and with that glowing orb around their head. There are loads of St. Patrick depictions that fall into the usual mournful pose, but there are also some really fun and funny depictions having to do with the snakes.

I think there's a bigger reason why St. Patrick's Day is so widely celebrated with libations: There are a lot of appropriate festive drink options to please a wide variety of tastes and tolerances. If it's brewed or distilled in Ireland, sláinte! If it's green, sláinte! Something for everyone of legal drinking age, sláinte!


Let's just get on with it, a few Irish and Ireland themed libations for your St. Patrick's Day enjoyment.

Sláinte!

This first one is fun, festive and will bring heart swelling pride to and Irish ex-patriot. I like to think of these as the Irish equivalent of the Fourth of July picnic staple - red, white and blue rocket popsicles. As pretty as they are, when it comes to layered drinks sometimes what works visually doesn't translate to a pleasing flavor combination. The Irish Flag offers both a visual and tasty drink experience.

Irish Flag
1 part Green Crème de Menthe
1 part Bailey's® Irish Cream
1 part Grand Marnier®
Shot, shooter or cordial glass

In a cordial or shot glass, using a cocktail spoon carefully layer the ingredients in the order given (Crème de Menthe is the first/foundation layer.) 





There are many (many) versions of the Snakebite. Typically Snakebites contain tequila and Tabasco®. I'm offering a green, less common version of a Snakebite for St. Patrick's Day.

Snakebite

1/2 oz. Vodka
1/2 oz. Green Chartreuse®
2 drops Tabasco® Sauce
Shot or shooter glass

Pour Green Chartreuse® into shot glass. Using cocktail spoon, gently and slowly layer vodka over Green Chartreuse®. Drop Tabasco® into center of shot, the drops should "plunk" through the vodka, Green Chartreuse® to the bottom of the glass. 

Layered drinks/shots require the Four Ps: practice, precision, patience and the proper tool. This is where you'll use your cocktail spoon. A lot of bartenders don't like to "bother" with layered shots/drinks because it's all about time/labor intensive preparation and the presentation. It's a lot of work for a shot/short drink that will be consumed in seconds. Layered drinks can be made in any type of glass, but shot and shooter glasses, or cordial glasses work best for both the bartender and the drinker. Typically these are not sipping drinks, which is good because after the first swig, the remaining liquid in the glass, jostled in its hoist from bar to mouth, tends to blend together in what can be an unappealing color and texture combination. Some separation will remain, but if you were to make a layered high ball, for instance, you'd have an unappealing mass swirling in the glass after the first three or four sips. (Yes, this is the voice of experience talking.)  Okay, gather your liqueurs, a proper cocktail spoon (yes, one that looks like that ======>), and a shot, shooter or cordial glass. If you're mixing these in a bar your liqueurs probably already have pour spouts, but if not, or if you're building these drinks at home, invest $3 or $4 (or less) in a metal/stainless bottle pour spout. (I don't like the plastic spouts, or the measured pour spouts that have a small ball inside the spout that acts as a governor. Both plastic and regulated spouts tend to get air pockets causing uneven pouring that stops/starts mid-pour.) It is absolutely imperative that you layer the liqueurs in precisely the right order. It is equally imperative that you do not omit or substitute a liqueur. The success of the layered shot depends wholly on the density and viscosity of the liqueurs being used. Typically layered shot drinks are measured in "parts" instead of the usual ounces. The pour measure depends on how many layers/liqueurs and what sort of glass you're using. Divide the number of ounces the glass holds by the number of ingredients. So, for a standard, equal part three layered shot in a 1 oz. shot glass you'll use ~1/3 oz. of each liqueur. For the same three layered shot in a 2 oz. shot glass you'll use 2/3 oz. of each liqueur. The measures don't have to be exact, but strive to get as close to exact as possible. There's a little leeway, but not a lot.

Let's get layering! Pour the foundation liqueur (typically the first ingredient in the recipe). Observe the height of the liqueur in the glass. This will be your visual measure for the remaining ingredients. For an easy example, if your foundation liquid is about 1/2", then the next layer should also be about a 1/2". So eyeball the 1" mark on the glass. Take your cocktail spoon and hold it at about a 45° angle so that the tip of the spoon is at the 1" mark. This serves two purposes: 1) you now have a pour gauge for your next liqueur, and 2) it prevents splashing and mixing of the two liqueurs. Gently and slowly pour the second ingredient, "funneling" it over the spoon into the glass, stopping when the liquid level reaches the tip of the spoon. Repeat with the remaining liqueurs. The long handle of the cocktail spoon seems silly, but you'll find the extra length extremely useful when you pour layered drinks that have four or five layers. You do not want to jostle or bump the glass when you're pouring these drinks, so the farther away your hands are from the glass, the more chance of success you'll have with your final presentation. Once you pour the last layer, carefully present the drink to the guest.

Emerald Isle
2 oz. Gin
1/4 oz. green Crème de Menthe
3 dashes bitters (regular, mint or orange)
Ice
Martini glass
(Mint leaf, chocolate curl or cherry garnish)

Mix all ingredients in a cocktail shaker. Martini (vigorously) shake. Strain contents into martini glass. Garnish with mint leaf, chocolate or cherry.

The next drink is basically a Shamrock Shake® with an alcohol kick. However it is not a blended drink. It's one of the few ice cream drinks that is not blended. Think of it as an old fashioned ice cream soda...with booze. 

Emerald Isle Cooler
1 oz. Irish Whisky (eg: Jameson®)
1 oz. green Crème de Menthe
2 oz. club soda dashes bitters (regular, mint or orange)
2 scoops vanilla ice cream
Whipped cream (optional) 
Cherry
Collins glass
Iced tea/soda spoon
Soda pop straw

Scoop ice cream into a Collins glass. Lightly roll/blend whisky and crème de menthe and pour over ice cream. Gently swirl glass and content. Fill glass with club soda and gently stir. Serve with tall spoon and soda pop straw (larger diameter than a cocktail straw). Top with whipped cream and a cherry (optional).

Speaking of shamrocks...the next drink has become a St. Patrick's Day classic, in some areas/bars it's more popular than green beer! It's a nice alternative for St. Patrick's Day revelers who are not beer drinkers. Whiskey and vermouth are typically a Manhattan, so even though these are sometimes listed on martini menus, because they're made with Irish whiskey they are technically Manhattans. This drink has some regional variations, so there are a couple "classic" versions.

Shamrock (#1)

1 1/2 oz. Irish Whiskey (eg: Jameson®)
1/2 oz. Dry Vermouth
1/4 oz. green Crème de Menthe
Olive
Martini glass

Mix all ingredients in a cocktail shaker. Martini (vigorously) shake. Strain contents into martini glass. Garnish with olive.

Shamrock (#2)

1 1/2 oz. Irish Whiskey (eg: Jameson®)
1/2 oz. Kahlua®
1/2 oz. Bailey's® Irish Cream
Chocolate curl garnish
Martini glass

Mix all ingredients in a cocktail shaker. Martini (vigorously) shake. Strain contents into martini glass. Garnish with chocolate curl.

The Snakebite (above) and the following cocktail are for the more adventurous. Why? Because they require Green Chartreuse®. Green Chartreuse® is a little pricey. It’s made by the Carthusian monks in France (which is a really interesting story) and has a very distinct flavor - herbal is the best (albeit vague) way to describe it. You can substitute Strega (which is a little sweeter than Chartreuse) or Benedictine (less expensive and fairly easy to find). Some people compare Green Chartreuse® to Galliano but to my palate the similarities are minute. Drambouie (which has the herbal punch that Chartreuse® has) is a substitute option but since this is St. Patrick’s Day we’ll keep Scotland out of the mix, literally. Note that none of these is an exact substitute. Chartreuse, especially Green Chartreuse®, has a very distinct flavor. It’s also potent – 110 proof – so if you venture into a bottle of Green Chartreuse® keep in mind this is not Crème de Menthe and use only a small amount. The flavor and proof will overpower a drink and clear your sinuses.

Tipperary Cocktail

3/4 oz. Irish Whiskey (eg: Jameson®)
3/4 oz. Sweet Vermouth
3/4 oz. Green Chartreuse® 
Martini glass

Mix all ingredients in a cocktail shaker. Martini (vigorously) shake. Strain contents into martini glass. Garnish with chocolate curl.

Not to be confused with the infamous $2 bottle of wine (which is not Irish)**, this is one of my favorite old school cocktails. My grandmother didn't drink very often, but when she did this was one of her favorites. My grandfather was a Scotch drinker but kept a bottle of Irish whiskey on hand just in case my grandmother wanted to take the edge off a rough day of grandmothering with this cocktail.  (These are extremely refreshing on hot summer afternoons, too!) Sláinte, Gran!

Wild Irish Rose

2 oz. Irish Whiskey (eg: Jameson®)
3/4 oz. Lemon Juice
1/2 oz. Grenadine
2 oz. club soda
Cherry or lemon twist garnish
Ice
Rocks or highball glass

Fill glass with ice and then pour that ice into a shaker. Add whiskey, lemon juice and grenadine. Gently roll. Pour all shaker contents including ice into glass. Fill to full with club soda. Garnish with cherry or lemon twist.

You may notice that whiskey is sometimes spelled whisky, without the e. Why? Because that's how it's spelled in Scotland. End of story. Which makes a handy way to generally discern if a whisky originates from Scotland. (Note this is not always the case, some Japanese single malts are e-less.) It was spelled whisky (no e) until America wanted to differentiate their whiskey brews from Scotland's and added the e. Canada and Ireland also use the "e." Book recommendation: Whisky Galore, by Sir Compton Mackenzie, who also brought us the beloved Monarch of the Glenn and the (in its day) controversial Sinister Street. He was a brilliant writer with fabulous wit and profound insight.


How about some lower proof drinks for those who want a lighter libation for their St. Patrick's Day celebration? Plenty of choices!

Grasshopper

1/2 oz. Green Crème de Menthe
1/2 oz. White Crème de Cacao
1 oz. 1/2 & 1/2 (not cream)
Ice
Mint leaf and/or chocolate curl garnish
Rock glass

Fill rocks glass with ice. Pour Crème de Menthe and Crème de Cacao over ice. Pour 1/2 & 1/2 and garnish with mint leaf and/or chocolate curl.

OR
Frozen Grasshopper
1/2 oz. Green Crème de Menthe
1/2 oz. White Crème de Cacao
1 scoop Vanilla Ice Cream
Mint leaf and/or chocolate curl garnish
Rock glass
Blender

Blend Crème de Menthe, Crème de Cacao, and ice cream in a blender just until smooth. Pour into rocks glass. Garnish with mint leaf and/or chocolate curl.

Mint Highball 

2 oz. Green Crème de Menthe
4 oz. Ginger Ale
Lemon twist for garnish
Ice
Highball glass

Fill highball glass with ice. Pour Crème de Menthe over ice. Fill glass to top with ginger ale. Garnish with lemon twist.

In the Midwest St. Patrick's Day is often a chilly, damp, rain-snow-rain-sleet-rain fog mix of weather (this year being the freakishly warm and sunny exception). For those chilly St. Patrick's Days, or for a mid-celebration pick-me-up, how about a warm coffee drink?!

Irish Coffee 

1 oz. Irish Whiskey (eg: Jameson®)
1/2 oz. Bailey's® Irish Cream
1 teaspoon Brown Sugar
Hot, brewed Coffee
Whipped CreamGlass coffee cup (Irish coffee glass)

Pour whiskey and Bailey's® into Irish coffee glass. Fill glass with hot coffee. Spoon in brown sugar and gently stir. Top with whipped cream.

Nutty Irishman 

1/2 oz. Frangelico®
1/2 oz. Bailey's® Irish Cream
Hot, brewed Coffee
Whipped Cream Glass coffee cup (Irish coffee glass)

Pour Frangelico® and Bailey's® into Irish coffee glass. Fill glass with hot coffee. Top with whipped cream.

Irish Kiss 

3/4 oz. Bailey's® Irish Cream
3/4 oz. Kahlua® Coffee Liqueur
Hot, brewed Coffee
Whipped CreamGlass coffee cup (Irish coffee glass)

Pour Bailey's® and Kahlua® into Irish coffee glass, fill glass with hot coffee and top with whipped cream.


*There were never literal snakes in Ireland. However St. Pat's tireless efforts to convert the Irish to Christianity lends credence to him chasing figurative snakes - demons, evil doers in general - out of Ireland. I dunno. Sometimes I wonder what would have happened if the Irish had been left alone with their demons. Think about it. To stereotype and generalize for a moment, the Irish do enjoy a drink or two, so think about the debauchery and hijinks that would have ensued if St. Patrick hadn't demonized and banished their, well, snakes. Yeah. I'm guessing Amsterdam would be prudent bore of a destination in comparison to an Ireland with a few "snakes."

**Long associated with crazy people who sleep in alleys and talk to imaginary people/animals/monsters, Richards Wild Irish Rose is not, and never has been Irish. It's as American as McDonalds and just about the same age. It's a very sweet, fruity "beverage," back in the old days known as a table wine (a term not frequently used in America anymore), meaning, it is inexpensive and not pretending to be anything other than what it is: A cheap bottle of a fermented grape beverage. In Europe there are tougher alcohol labeling and classification standards, and the term table wine is a necessary demarcation that must appear on the label of bottles of wine that is a) the lowest classification standard and b) does not specify a region of origin. Inexpensive doesn't always equal bad tasting, and I've had a few European wines labeled table wine that were quite enjoyable. But. In America that's rarely the case. There are people who keep a dirty little secret under the kitchen sink - and that secret is very often Wild Irish Rose. I suspect a lot of suburban stay-at-home mothers in the '50s and '60s started nipping the stuff because it was cheap and easy - a few extra cents out of the grocery budget and a quick detour to the wine shelf at the grocery, voila! mother's little helper. And now those mothers are grandmothers and they're still nipping their under the kitchen sink stash. I have tasted it, and while it's not awful, should someone offer you a glass I cannot recommend more than a few polite sips. If you only have $2 and you want to get drunk, WIR will get you there, but I suspect you will regret it in the morning.

My Goodness, My Guiness®!

****BREAKING*** A day after I posted this post on half light beer/half dark beer beverages,  the Nike "Black and Tan" sneaker marketing debacle hit, illustrating my point about the light beer/dark beer moniker and why it's a pretty big deal. And why it's a nice/good idea to be politically sensitive when constructing a light beer/dark beer beverage. 


St. Patrick's Day is a big drinking/bar day. We all know why and we all have our favorite St. Patrick's Day libations. So I won't get into the whys and wherefores of St. Patrick's Day and booze. Because there's such a rich depth of libation material for St. Patrick's Day I'm devoting a couple posts to it. 

Today we'll talk beer. Irish and Ireland inspired cocktails will follow in a few days. 

Some people like green beer. Okay. Rock on. Here's how you make green beer: Add green food color to your favorite beer.

But for Irish purists or those wishing to actually drink what the Irish drink, all roads lead to Guinness®. 

 

Half and Half, Black and Tan, Blacksmith…it’s all Guinness® to me.

“Usually” Black and Tans are made with Bass® Ale and Guinness®*. That’s the traditional build. However. It’s St. Patrick’s Day so what better time to talk about some of the colloquial and political angles to the “two types of beer in one pint glass” drink. 

The military personnel sent to suppress revolution in Ireland in the early part of the 1900s were called the Black and Tans. They were sent there to “deal with” the IRA, but they perpetrated many civilian attacks. Consequently, the mere utterance of the words “black” and “tan” in the same sentence invokes some heavy emotions for most Irish people. 

Compounding the problem of the Black and Tan for the Irish is that Bass® Ale is an ale ubiquitous with England. It’s been around since the 1700s. Put in perspective, Royal Doultan, the famed English china company, has only been around since the mid-1800s. In longevity terms, Bass® is more English than Royal Doultan. That’s pretty darned English. More reason why the Irish are not exactly keen on the idea of their beloved Guinness® commingling with Bass® Ale…and adding insult to injury, calling that mix a Black and Tan. It's pretty much considered an obscene gesture waved by England to anyone Irish. 

But...Guinness® is a key component to a beloved tasty beverage. What to do, what to do. Enter:

Blacksmith, Irish Black and Tan...Tomato, Tomahto.

In the Republic of Ireland (and many bars and pubs in Chicago and Boston) Smithwick’s® (an Irish ale) is often used instead of Bass®. I learned the Smithwick’s version of two beers in one glass as a “Blacksmith.” I like that name and it made me feel "better" about serving this politically charged drink to what could be a politically/ancestrally sensitive crowd. But I notice sometimes patrons call it as an Irish Black and Tan or even just a Black and Tan with the presumption being that since Smithwick’s® is on tap in that particular establishment the beverage will be all Irish. I dunno. To me it will always be a Blacksmith. 

A few words about the Half and Half. I learned the Half and Half as: Harp® Lager on the bottom with Guinness® on top . (a “Black and Tan” with Harp® instead of Bass®.) (Harp is a Guinness® brewed lager.) However, in the UK I’ve heard a Half and Half referred to as: A pint filled with half Guinness® at room temp and a half chilled Guinness®. Easy enough to manage with bottles/cans of Guinness® - chill some bottles, keep others at room temp. But what about tapped Guinness®? I’m not entirely clear on how that pour is made from tapped Guinness®. Half chilled tap Guinness® with half room temp bottled Guinness®? Two keg rooms at different temps to pour to two different Guinness® taps? That seems like a lot of architectural jiggery pokery for what is basically: A pint of Guinness®.

Whew.

Whatever you want to call it, here’s how you pour a drink that’s two types of beer, usually one light and one dark, in one glass. Since it’s St. Patrick’s Day we’ll respect our Irish friends and go all Irish.

Blacksmith/All Irish Black and Tan

1 part Smithwick’s® Ale
1 part Guinness Stout® 

Pint glass

Fill pint glass half full with Smithwick’s. Next pour Guinness over a spoon slowly until glass is full. If done correctly the Guinness will stay on top and the Smithwick’s on bottom giving a layered (shhhh *black and tan* shhhhh) presentation.

There is an art to building a light/dark beer drink. The proper sized/shaped spoon is a must. They’re called “pouring spoons.” They are not to be confused or replaced with the long handled, slim cocktail spoons used in building layered shots. “Pouring spoons” have a round (instead of oval) well, and they have a larger diameter and a more flatish well than cocktail spoons. They're easy to procure, any liquor emporium, kitchen supplier or online retailer will have several from which to choose. Several versions are available. A popular style has a "handle" that fits over the edge of the pint glass. I don't love this style because the spoon portion rests too low in the pint glass and gives too much room for error when removing the spoon to serve the beverage. But, some people swear by this style. If you're going to pour a lot of light beer/dark beer pints, practice with a few different pouring spoon styles to see which works best for you and your bar.

Guinness® has long employed marketing tactics to hawk their beer and make money beyond beer. So it's not surprising that they make, distribute and sell special spoons meant to aid in the proper building of the “two beers in one glass” drinks. Guinness®' spoons generally do not have the ladle type of handle, forcing the bartender to dedicate one hand to the spoon while pouring a half light/half dark beverage. Guinness® offers a lot of "suggestions" about their beers and how they should be served, and hey, it's their brew and they're the experts. And they are masters of marketing and presentation, so, you know, when in Rome. Or Dublin, as it were. 

It takes a little practice and finessing to perfect the spoon technique. The well of the spoon needs to be as close to centered over the pint as possible. Uneven cascading (more beer on one area of the spoon than another) can result in too much Guinness® (dark) penetrating into the lighter ale. So...

Irish Chastity Belt/Robocop Gamer

There’s also a contraption I call the Irish Chastity Belt. It’s actually called a “Black and Tan Turtle.”  (But feel free to use my terminology.) It looks like a Robocop version of Gamera**. (Again, feel free to use my terminology.) The turtle rests on top of a standard pint glass and forces the absolute even distribution of Guinness® into the pint glass and prevents the Guinness® from penetrating the lighter beer and maintains the lighter beer's purity. Since the Irish Chastity Belt rests on the rim of the pint glass it frees the bartenders hands to hold the glass and pour the Guinness® and keep a better eye on what’s going on in the glass. Assuming the Guinness® is poured at an appropriately slow rate of speed, the Irish Chastity Belt pretty much guarantees a successful light/dark beer presentation. Many purists don’t approve of the turtle, claiming that "real" bartenders only use the pouring spoon. I kind of felt that way, too. Until I started using the turtle (and started calling it the Irish Chastity Belt) and got used to using it  (read: remembered to use it) I didn’t want to go back to using a pouring spoon if for no other reason than it allows hands free regulating of Guinness®. Hands-free = stress-free = happy bartender.

Okay, once you've chosen and procured your pouring spoon, you're ready to pour and serve a two beers in one glass drink. 

Pour half a pint of the lighter beer. Set the half full pint glass flat under the Guiness® tap (or flat on the building area of the bar if pouring Guinness® from a bottle). Hold the pouring spoon so that the circular well is centered over the top of the pint glass. Slooooooooowly pull/pour Guinness® over the center of the spoon, keeping an eye on what’s going on in the pint glass below the spoon. Guinness® recommends that the pouring of a pint of Guinness® should take 119.53 seconds. Presuming we’re pouring half a pint, the Guinness® portion of the half light beer/half dark beer pint should take 59.77 seconds. At least. The Guinness® should evenly cascade over the pouring spoon into the glass, the liquid resting on top of the lighter beer already in the glass. Do not attempt to rush this process. If the Guinness® starts to blend with the lighter beer immediately slow down or even stop the pour. Slow and steady wins this race. If you try to rush it you and your guest/patron will be disappointed in the results and you will most likely have to start over.

*There are tons of versions of the Black and Tan. Some are even fully blended. 

**A fun cocktail for St. Patrick's Day (because it's green...to my knowledge Ireland remains a Godzilla-free zone...and in honor of my misspent childhood cheering on a giant fire breathing roboturtle...)

The Godzilla

2 oz. Midori

2 oz. Coconut Rum (Malibu)

2 oz. Saké
1 oz. Orange Juice

1 oz. Pineapple Juice

Ice

Martini or rocks glass

Cherry garnish

Mix all ingredients in a shaker. Martini shake. Strain contents into chilled martini glass.

OR

Pour ice into a rocks glass. Mix all liquid ingredients in shaker. Pour over ice.

 

Be Prepared

It's Girl Scout cookie time! AND, this year marks the 100th anniversary of Girl Scouts. The recession has hit organizations like the Girl Scouts particularly hard. Several Girl Scout camps have closed because girls' parents can't afford the camp registration fees. Consequently attendance is so low that the camps cannot cover operating costs. Often the cookie sale profits help cover shortfall in personal funds so that all Girl Scouts have the opportunity to go to summer camp. But, as with all charities, donations and cookie sales are down and many girls are losing the opportunity to attend summer camp. So go buy a box of cookies. You know you want 'em.

When I was 9 years old I took an oath. I promised, on my honor, that I would try: To serve God and my country, to help people at all times, and to live by the Girl Scout Law.

I had a blast during my tenure as an active Girl Scout. I'm still proud of my scouting past. Once a good Girl Scout, always a good Girl Scout. Hey, I took an oath. I earned the badges. I wore the ring. I made a promise - on my honor - and that's not something I take lightly.  

But that doesn't mean I don't have a sense of humor about the whole thing. GS Law #4: Be cheerful.

My "Hospitality" badge.

I'm pretty sure Juliette Lowe (or my troop leader or my parents) didn't have bartending in mind as an appropriate future for a young girl. Based on the merit badges we could earn we were being prepped to be civic leaders, community volunteers, park rangers, healthcare professionals, skaters, lifeguards, dancers, artists, writers, musicians and basket weavers. There wasn't a bartending merit badge. There were a couple cooking badges (I didn't earn those badges...ahem). There was a hospitality badge, which, heh heh, was the first one I earned. Hey, I threw some rockin' slumber parties in my day.

Girl Scout Law requires a little more interaction that just "regular" laws for regular citizens.  In looking over the Girl Scout Laws I promised to follow I realize they're not that different from what's required of a bartender. 

We have to 

• be honest about the liquor we serve - no serving well booze in place of call or top shelf; no overcharging patrons

• serve fair amounts of liquor for the price charged

• help where we're needed - where better to help than behind a bar administering liquid therapy?

• be cheerful - a bartender is ready with a joke or positive encouragement for our patrons

• be friendly to our patrons all the time and considerate of their well-being by 86ing them when they've had "enough"

•  be a sister, mother, therapist, best friend, spiritual adviser to every patron, not just the Girl Scouts

• respect authority such as the ATF, liquor control and bar managers and bar owners

• use our resources wisely, this is crucial. Running out of liquor or garnishes is bad bartending and bad business. Mix drinks incorrectly leads to unhappy patrons which leads to wasted alcohol and potential lost business...

• every bartender on the planet is the express protector of the alcohol behind the bar and improves the world around them by providing the refreshments for celebrations, remembrances, good days, bad days...and 

• show respect by knowing when a patron has had enough...and cutting them off.

March 12 marks the 100th anniversary of Girl Scouts. I'm proud to be part of that history and I'm even more proud of how the Girl Scout organization has kept current and continues to offer a valuable outlet and resources for girls who are interested and active in the world beyond their front door. 

It's with humble gratitude that I raise a toast to Girl Scouts past, present and future. And to all the Girl Scouts (and the men who love them) over the age of 21, a few drink suggestions to celebrate and reminisce about cookie sales, camp and that weird girl in the troop who actually knew how to use a compass and collected rocks.

Girl Scout Cookie
What you'll need:
1/2 oz. Bailey's Irish Cream OR 1/2 & 1/2
1/2 oz. Kahlua®
1/2 oz. Peppermint Schnapps (or Rumple Minze) 
Ice
Rocks glass 
Thin Mint garnish

How you'll build it:
Pour ingredients, including ice, into shaker. Shake well, but not a full martini shake. Strain into a rocks glass. Serve with a Thin Mint. (or two...or a dozen)
 
The next drink is extremely popular and is made a couple different ways. The "classic" Dirty Girl Scout is served over ice in a Collins glass. But with the popularity of martinis they're frequently served martini style. 

Dirty Girl Scout 

What you'll need: 
1 oz. vodka
1 oz. Kahlua®
1 oz. Bailey's
1 oz. White Crème de Menthe 
Ice
Chocolate curl garnish 
Collins glass OR Martini glass 

How you'll build it:  
Fill Collins glass with ice. Add ice (not from the Collins glass) vodka, Kahlua and Bailey's in a shaker. Vigorously shake (but not a full martini shake). Strain shaker contents into Collins glass. Pour the Crème de Menthe down the center of the glass. Garnish with chocolate curl.

OR
Pour all ingredients into a shaker. Martini shake. Strain shaker contents into Martini glass.Garnish with chocolate curl. If you want to earn your martini merit badge you can crush Thin Mint or any chocolate wafer cookies, dip the rim of the martini glass in Crème de Menthe then dip the rim in the crushed cookies for a tasty sipping sensation. 

Brownie Cognac

What you'll need:
1 1/2 oz. Courvoisier (or any cognac)
1 oz. Amaretto
Dash chocolate syrup 
Ice
Martini glass

How you'll build it:
Add all ingredients (including ice) into a shaker. Martini shake. Strain into a chilled martini glass. 


I came across a Girl Scout Cookie Timeline that's funny...and interesting. Lots of cultural history reflected in these little bites of Heaven. However it doesn't detail anything about the adult beverage versions of the cookie classics...

Happy Birthday, Oreo Cookie!

Oh a kid'll eat the middle of an Oreo cookie and save the chocolate cookie outside for last!

Wow! Oreo's are 100! Have a cookie (or two) and pour a drink to celebrate!

I found this bit of Oreo® trivia interesting: The tiny pattern pressed into the wafer is a combination of 12 flowers (each made of 4 triangles), 37 dots, and 12 dashes. Each cookie also has 90 ridges running along its edges. Huh. 

 

Oreo Cocktail

What you'll need:

1 oz. Kahlua®
1 oz. Crème de Cacao
1 oz. Bailey's
1 splash Vodka 

Shot or shooter glass

How you'll build it:

Carefully layer the kahlua, creme de cacao, and Bailey's into a shot glass. Top with a splash of a vodka float.

OR 

Build as a martini.

Same ingredients as above but make as a martini (serve in a martini glass) and an Oreo® cookie garnish.

Fill shaker with vodka, Kahlua®, crème de cacao and Bailey's® and shake well. Strain into martini glass. Garnish with an Oreo®

 If you're in the mood to get out the blender and have a frothier libation, Oreos® make a tasty addition to the classic Mudslide blend. It only takes one Oreo® per drink to imbue the drink with enough Oreo® flavor. 

Oreo Mudslide

What you'll need:

1 oz. vodka

1 oz. Kahlua

1 oz. Bailey's

2 scoops vanilla ice cream

1 Oreo cookie 

Frosted Collins glass or pint glass

Whipped cream

Cherry garnish

How you'll build it:

Blend vodka, Kahlua®, Bailey's, ice cream and Oreo cookie in a blender until completely mixed and of a drinkable consistency. Pour into frosted glass. Top with whipped cream and a cherry.