Pimm's Cocktail

WORDS Will Abner

I was riding front and center on the struggle bus the other day. It’s always tough to develop a plan of action from the slew of cures and remedies that could potentially provide relief from the gluttonous over consumption and antics of the night before. BC powder, Gatorade, greasy burgers, overly garnished and soupy Bloody Mary’s. Whatever. Only time is really going to help the Struggle, maybe some water too. But sometimes the real cure is going back to what got us in the beginning: a little hair of the dog.

After surviving Sunday brunch, aiding others in their own form of the Struggle, I needed to go home and take care of myself. After a brief nap, and a little food chased by some Ibuprofen, I still wasn’t up to par. I grabbed a cold Coke out of the fridge, opened it up and drank right from the can. This is usually the ticket, but today it was lacking. 

I don’t know what mysterious thing came over me, but I went to my meager liquor collection and reached for my dusty bottle of Pimm’s. I put it right into the can and gave it a swirl. It was damn good. Pimm’s is light as far as booze goes, but rich in flavor. Just enough “hair” to do the trick. 

That’s when I decided I wanted to spread the gospel of Pimm’s. Go grab a bottle and make a Pimm’s cup, make whatever you want, just get some and have some fun. It would be pretty funny to see what your local bartender says when you ask for a Pimm’s cup... but let’s change that and #PimmsCupParty!

RECIPE

When I’m serious about a Pimm’s cocktail I’ll make this:

2oz Pimm’s 

1oz of fresh sour mix

2oz Buffalo Rock ginger ale

Combine over ice and garnish with whatever is fun in the produce section.

The New Tailgaiting Necessities

WORDS  Will Abner

In case you haven’t heard, college football season is upon us. Awesome weather, passionate pom-pom shaking, cookouts, and tailgates galore. I really can’t wait to see what this Fall brings us. A few of us here at the restaurant were discussing our favorite tailgate treats recently, and I started thinking about what the heck are we going to be drinking this year. Of course, there’s always room for craft beers in the cooler, and maybe a few more not-so-craft beers for those marathon tailgating days. It’s in my job description however, to think about how we can toast our favorite teams and consume good beverage in style and with ease. 

Here are a few things that I have come across recently that should help us out. Some items are listed because they make for great, easy game-day cocktails, and others are listed because they are just damn good. Trust me on this, the Dewars, Titos, Mich Ultra, and Tanquerays are tired. 

Buffalo Rock Ginger Ale: Awesome, distinctive packaging, and an Alabama classic this ginger ale makes a killer alternative to a Moscow Mule. If vodka isn’t your thing then try it with bourbon. Its big, bold spice can pair with even the lowliest whiskeys. 

Jack Rudy Tonic: This stuff will spoil you. Go throw away all of the dusty bottles of Schweppes Tonic in your liquor cabinet and clear room for Jack Rudy! This amazing tonic is bright and floral, true to what tonic is supposed to be. Just add a splash of your favorite sparkling water to an ounce of this stuff...Jam!

27 Springs Gin: Yeah, you could use your boring ol’ vodka or gin to go with that kickass tonic mentioned above, but why ruin a good thing. How about making a little effort and grabbing a bottle of this stuff from High Ridge Spirits. It’s the best gin I’ve seen all Summer and sure to blow you away. Not to mention it’s practically made in our backyard. Easily mixed on any truck tailgate, two ounces of gin, one ounce of Jack Rudy, a splash of soda...heck, just eyeball it. 

Reyka Vodka: Like I said earlier about the tonic, why ruin it with mediocre, blasé vodka. This stuff from Iceland has character, without the price tag.  Mineral driven, and incredibly smooth, it does great with anything. It is just vodka after all. Use this in combination with the Buffalo Rock and a lime for a kick on the Moscow Mule, or with the Jack Rudy. 

2012 Big Table Farm Willamette Valley Pinot Noir: Yeah, we are going to need some wine. Think about what your probably going to be eating, some killer BBQ or just about anything grilled. This spectacular Oregon pinot does everything. Great red fruit aromas, a little spice and earth on the palate makes for a perfect pre-game vino. Open this on one of those cooler, late game evenings. 

Angel’s Envy Bourbon: Don’t let the name fool you, this stuff made it to the list for a reason. When the moment comes for the perfect whiskey drink with a couple of rocks, this is it. Like I mentioned before, it’s all about character. Angel’s Envy is finished in ruby port casks, producing a well balanced, rich and round sip of bourbon. 

Bulleit 10: Speaking of character, this bourbon right here is excellent for the price. Just like its younger brother, the 10 offers great oaky spice, followed by a really interesting tropical/floral/fruit finish. Yeah, I said fruit when talking about bourbon. Don’t go running back to your Jim Beam just yet, give it a taste and expand your palate a little. 

Will Abner is the sommelier and supreme bartender at SpringHouse on Lake Martin. You can catch up with him there, and even in Garden & Gun these days. But always at MADE Paper.

This Is My Favorite Time of Year for Beer*

WORDS  Sam Wootten

Late Summer and early Fall bring about the release of more styles and unique once-a-year brews (Pumpkins, Harvests, “Autumn”, Oktoberfest, etc) that prepare your palate for the coming season, with a gentle reminder that Winter is coming. It says, “Go ahead. Enjoy the sweetness and warmth while it lasts. Frolic and let the liquid bread soothe your pangs of saying goodbye to summer. Beer will be beside you as the days grow shorter, and the nights get longer. A steady companion for watching the leaves change, beer won’t let you down.” 

Oktoberfest is traditionally a herald of the changing of the guard for beer styles, but with the popularity of certain brews and the ease of access to ingredients, many seasonal releases are now year-round offerings. Or, as is the case with many “seasonal” items, Fall arrives mid-summer, Halloween candy is on the shelf at the end of July, Christmas items arrive before Thanksgiving, and Valentine’s is out by New Year’s. Up is down, down is up. Dogs and cats living together! Mass hysteria! You can look at it as consumerism run amok, or enjoy the opportunity to get more of what you like with out all that pesky anticipation. However, it can be overwhelming. What do we drink, and when do we drink it?!

Thankfully, your friends at MADE have taken the time to negotiate the murky waters of this beer conundrum, with a little bit of beer history, and some suggestions that keep the focus where we like it - in Alabama - with a touch of Deutschland for good measure.

In Germany, Oktoberfest has always started in late-September. I know, it seems crazy, but it’s true. This is less about marketing and extending the sales window for products, and more about when a prince got married a long, long time ago, and had an amazing party to celebrate his nuptials with a couple of weeks worth of drinking. I guess people liked it so much they just decided to keep doing it every year. In honor of that Teutonic genius, we highly recommend some Alabama-brewed versions of German beers that you can enjoy at this year’s Oktoberfest party.

*This is not exactly the whole truth. Each approaching season is my favorite time of year for beer. There is no bad time for beer.

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Straight to Ale Sand Island Lighthouse (Huntsville, AL) 

STA knows a thing or two about beer (and rocket science), and it really shows with this light, easy-to-drink ale. They describe their kolsch much better that I could hope to (see below), but know that it is a go-to beer for any light beer fan.

Tasting Notes & Details: “A German kolsch-style ale, clean and refreshing, Mildly sweet with a touch of Tettnanger hop bitterness in the finish, it is the perfect brew for warm weather or anytime of year.  5.1% ABV

Blue Pants Oktoberfest (Madison, AL) 

These guys know how to work and consistently produce super-tasty beer. I look forward to this one every year, and it is because their Oktoberfest isn’t as sweet as some others. Just good, clean fun. See their description, and judge for yourself.

Tasting Notes & Details: “Brewed to the upper end of the alcohol limit of the classic style, uses all German Vienna and Munich malts. Oktoberfest vary widely in color depending on their historical tradition. This the most common style in the North, which is lighter in color but still rich in flavor. Bready with a smooth sweet maltiness. Incredibly clean with the traditional lager characteristics to compliment the rich tastes of Vienna and Munich Malt. 6.0 % ABV”

Avondale Meredith Marzen (Birmingham, AL) 

Great story about this beer on Avondale’s website being named after a ghost in the building. Equally as fun is this Marzen tastes as good as any that I’ve had from Germany, and it’s brewed right here in Alabama!

Tasting Notes & Details: “The Marzen style of beer is also known as an Oktoberfest style, traditionally brewed in March and cellared in caves until the end of summer. It was a special beer to be enjoyed at Oktoberfest in Bavaria. The finest malts from the previous year’s crops were used to brew this premium lager in celebration of the new brewing season. The brew has a deep golden hue, the aroma is clean and malty. Malt is the major player in this brew and it dominates the palate. The rich malt character is derived from mostly Vienna and Munich malt. The Vienna adds a toasty and biscuity flavor that is balanced by the sweet Munich malt. 5.5%ABV”

Yellowhammer Lost Highway Black Lager (Huntsville, AL) 

Yellowhammer does its thing with a schwarzbier, and the result is awesome. I am a huge fan of their beers, and think that this one does not disappoint. It’s easy to drink, with yummy toasty/roasty notes. Don’t let the dark color scare you. This one is not heavy.

Tasting Notes & Details: “A German-style schwarzbier, or “black beer,” brewed with a blend of German Munich malt, Vienna malt and “huskless” roasted malts, which give the beer a smooth toasty character. [Yellowhammer’s] version employs a German ale yeast rather than the traditional lager yeast. 5.8% ABV”

Sam Wootten is the proprietor of the Tipping Point in Hampstead. Their 5th Annual Oktoberfest is September 19th, and will feature these beers and oh, so much more. He hopes you will come drink with him.

Oktoberfest in the MGM

WORDS  Anna Lowder

Smell that in the air? Behind the fading whiff of coconut sunscreen, it’s there. It’s subtle, but you catch it in the breeze: the hint of grilled sausages, the promise of fires and falling leaves, and yes, dark, heady beer. 

Maibock and Kolsch and Mårzen, to be precise. With a fond farewell to the simple pilsners of summer, we turn to September and welcome back our old friend Oktoberfest. Now before you post to MADE’s Facebook page saying how silly we are, remember that Oktoberfest begins this month in Germany and carries through the first weekend in October. Being good beer drinking folks, we tend to extend the celebrations throughout next month to take advantage of craft beer, filling food and fall weather.

So where to celebrate Oktoberfest 2014? Oktoberfest festivities fall into three general categories: sloppy, craft, or tongue-in-cheek. If you are after sloppy, stop here. But if you are interested in craft or tongue-in-cheek, you’ve found the right source. Montgomery has a handful of unique events that reflect its newfound hipness. Check them out - it’s worth the support for these local establishments.

This fall brings the Fifth Annual Oktoberfest at The Tipping Point. Set in its outdoor beer gardens, this massive event brings craft beer tastings from the South’s best breweries and a special menu of German “pub” specialties like beer-braised bratwurst and German pretzels. With live music by Zac Martin, this event sells out every year so don’t wait until the last minute.

This year, The Tipping Point is joining with the Montgomery Symphony Orchestra to integrate music into the beer bash. A first for Montgomery’s Oktoberfest, this is a unique approach not to be missed. Details are under wraps until the event night, but support for local music and tastings by Blue Pants, Brew Stooges, Rocket Republic sounds like a great night out to us.

Elsewhere, El Rey & Leroy Oktoberfest is Friday, October 3rd in Cloverdale. Featuring DJ Kevin Nutt & friends, the specialty house-made chorizo dogs, currywurst and vegan chorizo dogs return with 20+ German beers.

Tavernfest returns to Downtown’s Old Alabama Town on October 17th. Lucas Tavern, on North Hull Street, is the oldest building in Montgomery County - the perfect venue to celebrate Oktoberfest and the spirit of the old tavern at Tavernfest. There will be craft beer and wine tastings, music from Mike Whitty Band, tavern-style food, and porch packages are available for private tables on history cottages.

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September 19: The Tipping Point’s Oktoberfest

Craft beer tastings 5-7 p.m. Live music from 6 p.m. Tickets can be purchased at www.tippingpointhampstead.com. This event sells out every year, advance ticket purchase is recommended. Proceeds benefit the Montgomery Symphony Orchestra.

October 3: El Rey & Leroy Oktoberfest

Food from 4 p.m., DJs from 7 p.m. Find out more at www.burritolounge.com.

October 17: Tavernfest at Old Alabama Town

Gates open at 6pm, band starts at 7pm. For info call 334 240 4500. Proceeds benefit Landmarks Foundation and help bring more school children to learn about history at Old Alabama Town. Tickets are $10 pre-sale, $15 at the gate.

Stone Brewery: The Alabama Brewer's Guild's Largest Advocate

WORDS  Blake Rosen

There’s been a lot of talk in recent months about Stone Brewery setting up their casks in Alabama. California-based Stone wants an east-of-the- Mississippi hub, but in addition to a brewery, Stone wants their eastern base to feature a retail store that sells product directly to the consumer for off-site consumption. New bills have been sponsored in both the Alabama House (HB 581) and Senate (SB 439) in an attempt to bring to Alabama what is projected by Stone to be $100 million dollars in revenue by their fourth year in operation.This seems like a no brainer. A perfect fit for the ever growing craft brewing industry in our state. But is it?

To better understand the current dilemma, first one has to understand distribution laws in the state of Alabama. The 21st Amendment repealed Prohibition in 1933 and ushered in what has become known as the three tier system of beer, liquor, and wine distribution. As the person responsible for ordering beer for TRUE Restaurant, I do not call Tripp Collins at Back Forty in Gadsden to order my beer. I call Mackenzie at Bama Bud. Tripp is the producer (the first tier), Mackenzie is the distributor (the second tier) and I am the third tier - the point of sale. In this model the consumer never deals directly with the producer. This system was set up to control or limit the public consumption of alcohol in cautious, post-Prohibition America.

As a consumer, one can go to Railyard Brewing Company and sit down to have a pint, but under current Alabama legislation, one cannot purchase a six pack to-go. HB 581 and SB 439 would like to change that. This should be great news for everyone! But there is one major catch. The bills proposed only exempt breweries that produce in excess of 25,000 barrels of beer annually. That is an unreachable number for any current craft brewer in Alabama. The attempt to change the law is an enticement for a large out of state company, but the legislation comes at the expense of the brewers that built Alabama’s beer industry from the ground up.

The Alabama Brewers Guild (ABG) has rightfully spoken out against HB 581 and SB 439, and in a surprising turn of events, so has Stone Brewery. In a statement the Chief Operating Officer of Stone Brewery explained that the company “supports legislation that benefits all craft brewers,” a direct shot at the Alabama legislature. Proposals for possible sites for the east coast brewery location were due March 15 and no comments have been made as to who submitted paperwork or if any one site has an upper hand over another. That being said, one has to respect Stone Brewery’s mentality. Even though they are the 10th largest craft brewery in the country, they have no intention of having the rules changed for them to the detriment of the smaller breweries. While they want to compete against the other craft breweries in their new location, they demand competition on a level playing field.

So what does this all mean for the state of craft brewing in Alabama? Having the clout of a company with the resources of Stone Brewery on the side of the ABG is a big step in the right direction. Anyone who has lived here and enjoyed a non-domestic beer during the last ten years remembers the early struggles of groups like Free the Hops who were instrumental in changing the laws allowing for higher gravity products and the ability to brew beer in the state of Alabama. It was an uphill fight to say the least. Getting national attention as a possible location for the east coast Stone site pushes the hand of legislators to rethink antiquated laws regarding the production and distribution of beer.

The Alabama Brewers Guild struggles daily with blue laws that are no longer in tune with how Alabamians want to consume their products. While Stone Brewery and the ABG may appear to be strange bedfellows - competing against each other for market share while fighting together for equality under the law - in the world of craft beer, it truly is the more the merrier.
Stone Brewery beer can be purchased at Filet and Vine in Cloverdale and is distributed locally by International Wines.

On Vodka

WORDS  Will Abner

For some reason people have been asking me about vodka lately. I can talk all day about bourbon, beer, and even wine, but not so much about vodka. Honestly, I’m not much of a vodka fan, but in my bar tending career I’ve poured more of that than anything else. Why is that? Maybe it’s because of vodka’s neutrality; it is by definition a neutral distilled spirit, after all. It can be made from practically anything, but rarely reflects its ingredients in the final product.
I hear people say that filtration is the most important aspect in vodka making, but I’m not convinced. There’s the ol’ “turn Aristocrat into Grey Goose with a few simple passes through a Brita filter” trick, which you are welcome to try, but those Brita filters cost more than a gallon of bottom shelf vodka (not worth it, in my opinion).

Recently I had a conversation with a Master Sommelier about different spirits and it was interesting to say the least. His opinion was that practically all vodkas are the same, only a few gimmicky processes and packaging separate bottom from top shelf brands. That’s a pretty bold statement, but that came from a man who travels the world exploring the entire beverage spectrum, so I’ll go with it. If you aren’t familiar with what a Master Sommelier is, take a minute to look it up. His words are worth considering.

I use Cathead vodka as my “well” at SpringHouse. Hailing from Mississippi, it is made from corn, an interesting nod to our Southern heritage of moonshine making. Cathead leaves a unique sweetness on the palate, followed by the typical ethanol burn of vodka. Not to fall behind in the flavored vodka market, Cathead also offers a few interesting flavors. Often inspired by their surroundings, they have created genuinely Southern flavors such as Pecan and Honeysuckle, which are actually pretty darn good.

In the end, everyone has their own thoughts and loyalties when it comes to vodka. I choose to use one that is made closest to my doorstep. There are other brands out there that are outstanding, some smooth, some others strong. I guess like everything else in Liquor Land; it just comes down to what you prefer and how you want to use it. All of that said, you can find me in the bourbon aisle.

MADE Classic Cocktail Library: The Love Note

WORDS  Will Abner

February has always seemed a bit awkward to me. I’m coming down off the highs of the holidays, digging into the last part of winter and anxiously awaiting the approaching spring. To keep ourselves occupied in the early 1700s, Americans took up the tradition of exchanging handwritten notes, and in the blink of an eye Valentine’s Day has become the second most card-centric holiday. Hallmark is printing gold.

It’s a wonderful sentiment, and there’s truly nothing better than receiving a heartfelt note from a companion (maybe a secret admirer or two), but honestly, Valentine’s Day preparations can be pretty stressful. So let’s kick back with a cocktail to get us in the mood while we get creative with those Valentine’s plans.

A little vodka to get us started - we use Cathead here at SpringHouse. Add a little French raspberry liquor called Chambord to get in that sweetheart spirit, a dash of honey, a squeeze of lime, and top it off with some rosemary leaves for balance. Follow that with some bites of good chocolate and I’d bet even the coldest of hearts will be ready to hop on the Valentine’s Day wagon.

Here’s the exact recipe:
2.5 oz Cathead vodka
1 oz Chambord
.5 oz honey syrup*
.5 oz lime juice
2 tiny rosemary sprigs

Shake all the ingredients lightly and strain into a martini glass. Top with the remaining rosemary and enjoy.

MADE Classic Cocktails Library: The Handlebar

WORDS Will Abner  PHOTO Jon Kohn

We are pretty big beer fans here at SpringHouse, and we are particularly fond of our Alabama brewers. We have witnessed numerous breweries crop up in the past few years and they are creating greatness. Recently some brewers from Good People Brewing Company came to dine with us and I wanted to see if I could come up with a cocktail that would feature and compliment one of their crafts.

It was one of the first crisp, cool evenings of Fall so I reached for their Brown Ale. It has a nutty and malty quality that would send this drink in the right direction. Also, it could sit well with bourbon. Our house bourbon, Buffalo Trace, is rich, with an excellent balance of corn and rye further strengthening the sense of Fall I wanted this cocktail to have.

Once I decided on the base spirits I had to find a way to bridge the gap between beer and bourbon. Sweetening things up I added some maple syrup, and to marry it all together I chose to introduce fresh muddled pear. The heaviness of the beer, bourbon and maple syrup is offset slightly with the fresh fruit qualities that sit in the background of the drink.

The Handlebar
1.75 oz Buffalo Trace
1.5 oz maple pear syrup
2.5 oz Good People Brown Ale
Pear slices for garnish

Maple Pear Syrup
1 pear
.5 cup of maple syrup
1/3 cup white sugar
1 cup water

Create a simple syrup by adding water to sugar & maple syrup and simmering. Thinly slice the pear and add to the simmering mixture. Use a wooden spoon or muddler and carefully press on the pears occasionally as they soften, but don’t mash them. Let it sit on low for about an hour.

Add the syrup, ice, bourbon and shake. Strain into a cocktail glass filled with ice and top with the beer. Garnish with a hefty slice of pear.

Wet Your Whistle: Craft Whiskey Review

WORDS Sam Wootten  PHOTO Jon Kohn

Whiskey season is upon us! Oh frabjous day! Callooh! Callay!
This is not an actual season that any true whiskey fan would recognize, as whiskey is a year-round endeavor with great rewards and exciting releases that know no season. However, as temperatures cool and nights grow longer, we may find the warm comfort of a wee dram just the thing to stave off loneliness or bolster courage in the face of Old Man Winter’s approach.

Now is a good time to stock up, as shelves are brimming with new whiskies and exciting releases from old standbys. Statistics show that whiskey sales have increased steadily since the 2007 economic downturn, and are now leading market share again according to DISCUS. And craft distilleries, much like craft breweries, are the leading the charge. According to the American Distilling Institute, there are about 240 small distilleries in the U.S. and Canada. Some estimates suggest the number will likely jump to 400 to 450 by 2015. Craft whiskey is a huge part of that, and consumers crave libations with stories to match their slow food / buy local aesthetic. Industry insiders believe we will witness a localization of all our favorite beverages, so that “each town will have a brewery, distillery, coffee roaster and cacao artisan.” This makes some sense, as today’s beverage enthusiast finds knowing who is making your liquor is as important as who is mixing your cocktail. With that in mind, I thought it might be fun to explore some of the craft whiskeys being put together in our region.

As you may have recently read in these very pages, Alabama is now finally jumping on that craft distillate trend with their first legal distillery since prohibition. High Ridge Spirits have begun making their “Stills Crossroads ’Shine” just down the road in Union Springs. Jamie Ray and the guys down in Bullock County are working hard and will have product on the shelves in a matter of weeks. Peaden Brothers Distillery in Fairhope is in the construction phase of their facility, and fundraising to get product out as fast as possible. Two more licenses are in the early stages, and we may see a distillery renaissance here in Alabama to match the surging craft beer boom that has made our state the fastest growing market for new beer in the nation.

This timeframe may not suit those of you who, like me, feel the slightest hint of a nip in the air at night and go for the pantry’s top shelf stash. You eager souls may want to research some of the other craft whiskies making a splash in the pages and on the palates of our dutiful staff from their travels hither and yon.

Georgia’s Thirteenth Colony (available at your local ABC Store) is producing multiple-award winning Southern Corn Whiskey, and a tasty Rye Whiskey for those of you with more adventurous palates, as well as vodkas and gin. With roughly a half dozen micro-distilleries operating in Georgia, you have your pick of neighborly options, but without distribution, it may require a trip to Atlanta to stock up.

Tennessee has long been a go-to state for whiskey fans, with Jack Daniels and George Dickel being the elder statesmen. However, craft whiskey fans will likely know Prichard’s (their Double Barreled offering is a personal favorite), and up-and-comer Corsair is quickly making a name for itself. For those of you traveling to the Carolinas, pick up some of Asheville’s Troy & Sons or Greenville’s Dark Corner whiskies and moonshine to taste what is a legal renaissance of the Appalachia’s rich distilling history.

Of course, whatever you’re tasting, I hope it is warming your spirit and relaxing your woes. Please be responsible and safe, and SLÁINTE!

MADE Classic Cocktails Library: Limoncello

WORDS Will Abner

Many of us have seen it at some point in our lives, that mystical jar of liquid that a “friend of a friend” got for you. We pass it around, smell it, laugh and exclaim “Now that’s real ‘shine!” Now that we’re in the heat of Summer, these treats are as easy to spot as a bare footed kid in Walmart.  But what exactly do you do with it?

By now you’ve most likely also gotten your hands on something called “Apple Pie” - a classic mix of alcohol, cider, cinnamon, and juice. However, I am not particularly fond of apple juice or anything apple flavored so the Apple Pie method of cutting the alcohol really isn’t my favorite. Not that I’m a bootleg liquor junkie or anything, but I am always on the lookout for new methods of cutting moonshine to make it palatable.

Inspiration struck me when an Italian friend of mine told me about Limoncello a few years ago. Sweet, refreshing and tart, this Italian digestivo has been a cultural staple of Southern Italy for centuries. Usually made by steeping lemon peel in a vodka-type of spirit, we could give it a little Southern twist by using homemade grain alcohol instead. Going off the recipe my Italiano amico described, I searched online to fill the gaps that were lost in translation. There are dozens of recipes available, all with their own variations so I just threw my hands up and decided to take my own path.

I’ve made a few batches of limoncello in my time, each more successful than the other. It’s fun to experiment and try to find a balance between the sugar, water, lemon, and alcohol. Whether you use alcohol from a “friend of a friend”, high proof vodka, or just plain old Everclear, it all should work just about the same. There’s no exact science to this but here is what I have found works best:

Serves: hard to say, but it makes 1 liter of fine spirit.
Warning: The limoncello process takes over 90 days prep time due to steeping. Make well in advance and stock up!

Ingredients:
1 liter alcohol
dozen lemons (Sorrento is preferred, but whatever the store has will work - just don’t use Meyer as you need more acidity)
2 cups sugar
2.5 cups filtered water (for simple syrup)

Recipe:
1. Zest or peel the lemons after giving them a good wash. Make sure not to use any white pith.
2. Combine the lemon peel and alcohol. (You may have to split the mixture into separate bottles. I prefer cork or swing top caps.)
3. Let the mixture steep for 45 days in a dark & cool location.
4. Filter the alcohol from the zest using coffee filters. Patience is key. Set aside.
5. To make the simple syrup: combine water and sugar over medium heat until the sugar is fully dissolved and the liquid becomes “syrupy.” Cool, then add to the alcohol and let steep for another 45 days.
6. Repeat with another good filtering. Throw it all in the freezer and hold off for another week before letting your friends sample.

Limoncello is best served right from the freezer on a hot summer night after a big meal. Also compliments pools, docks, and freshly mowed lawns.
Suggested Limoncello Cocktails: Sidecar, Limencollo Collins, Champagne Limoncello

What Beer Drinker Are You: Real Beer for July 4th

WORDS Sam Wootten

We’ve worked extra hard to bring our readers the Best of Beer this Fourth of July week. Knowing there are dozens of beer types and new brands and brews cropping up every month (thank goodness), we’ve rounded up the best for a hot Summer’s holiday. Our aim is to convince our readers to put down the usual go-to summer beers and try something new. “No Bud Light” will be the mantra this Fourth of July! Instead we’re pulling out new ice-cold IPAs, pilsners and ambers for you to pair with hot dogs, Summer sun and fireworks.

All Day Drinker

Keep it light and refreshing with an appropriately named “All Day IPA” from Founders Brewery out of Michigan. At 4.7% ABV, it is a steady companion for a long day, but doesn’t compromise on flavor. Plenty of hops (42 IBUs) keep it bouncy, and the malt smooths the finish to a light (and much less bitter) satisfying quaff. Available in twelve pack cans this summer to make it extra easy to pack in and pack out (ask your local retailer). Would be the perfect complement to a spicy salsa or hot buffalo wings.

Lake Boat Drinker

So long as you aren’t steering the ship, settle in for a gentle lake cruise with a Treehugger from Athens, GA’s Terrapin Brewery. This smooth Americanized Altbier (5%) is a flavorful, session ale with a conscience. You feel better knowing you are protecting southern forests with this environmentally-aware brew. Rich brown color, sweet malt tastes with a clean, watery finish. Great with grilled salmon or pizza.

Parent Drinker

Getting everyone tucked in at night on vacation is a challenge. We recommend a little one-two punch from one of our favorite Colorado breweries, Oskar Blues. Start with a “Mama’s Little Yella Pils” (5.3%, crisp and balanced) while you are putting the wee tikes to rights, and then reward yourself with a “G’Knight Imperial Red” (8.7%, seriously hopped and velvety finish) after everyone is tucked in and a quiet settles around you after a long day of swimming or just plain chasing your kids. As most parents know, sometimes you just eat cold leftovers but you’ll care less with these two tasty beers by your side.

Fireworks Drinker

Nothing says stare at the sky and contemplate the infinite wonder like a “Red Giant.” Enjoy the nighttime displays of bombast and patriotic pride with this big (8.1%), luscious American amber ale from Massachusetts’ Element Brewing Company. This 750ml of surprising complexity pairs perfectly steaks and salty cheeses.

David Wondrich

Call him “a living iPod of drink lore and recipes” (The New York Times) or “a crazy, bearded Civil War general” (Conan O’Brien), David Wondrich is the world’s foremost expert on the history of the American cocktail. 

Whether writing and editing for The New York Times, Esquire, Saveur, Bon Appetit, Gourmet, or countless national publications, David has helped revive and propel cocktail culture to the forefront as a new American hobby. MADE met with David in Atlanta and spoke about drinks, life, and his new book “Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to Professor Jerry Thomas, Pioneer of the American Bar.” 

Photo: Doron Gild

David, we’ve read your bio and the life you’ve led looks like something out of a movie. When did you discover your love for the cocktail? It could have been when I was about 8 or 9 and bought a plastic GI Joe-scale cocktail kit at a street market in Sicily (my father was half Sicilian and we used to spend time over there when I was a kid). I had my guys behind the bar with the shaker. Or it could have been later, when I was drinking in old-man bars in NYC because they were all I could afford. A gin martini was your best bang for the buck and didn’t get you dirty looks from the bartender.

Were you really a process server for a mob lawyer? I was indeed. Crazy job. They used to send me to the bank with tens of thousands of dollars. I was 20 or 21 then, and right next to the bank was the Airline Ticket Office, where all the airlines had counters. Very tempting, but then again, it was mob money.

In the cocktail world you’ve been dubbed “the godfather”. Who inspires you the most to continue in the field? Dale DeGroff has always set the example for me for how to do this – unfailingly pleasant and hospitable, with a permanent curiosity and, above all, a sense of humor.

When you are creating, do you do this in your office? Home? Or do you have a favorite bar? I don’t have a home bar, since my house is quite old and they didn’t do that sort of thing back then. I use the kitchen like everyone else.

For the novice cocktail enthusiast, what’s the most important part of the cocktail? Great liquor, mixers, following the recipe exactly?

I’m a firm believer in practicing the basic techniques until you’ve got an easy mastery before getting all creative. Learn to use a Boston shaker (the kind with the glass and the tin), to stir properly (much harder than it looks) and to measure everything accurately. Then master a few (5 or 10) bedrock classics. Everyone will be happy to have you at their parties.

Do you have a favorite spirit? Rye whiskey. And cognac. And rum. And mezcal. Can’t forget gin. Ok, no.

Have you ever made a cocktail for a person and you were completely star struck? If so, whom? I made a cocktail for Jacques Pepin once, the great French-American chef. It was the house cocktail from Le Pavillon, the French restaurant in New York where he got his American start in the 1950s. He hated it.

You’ve researched cocktails across the world. Is there a particular region that you find the most interesting? Cuba is fascinating, as is New Orleans and (for Punch) the UK. But to me no place is more fascinating for its drinking history than New York City, where I live. Very convenient.

We’re here in Montgomery – any great Alabama recipes we should know about? I don’t know any off the top of my head beyond the Alabama Slammer, with which I messed up my youth. This tells me I’m either getting forgetful or I’ve got to do more research. The Deep South is tough for old cocktail recipes because the newspapers weren’t so chatty about such things as the northern ones and there was much less of a publishing industry, so there were far fewer cocktail books.

What’s your favorite summertime cocktail? The Daiquiri, made the original Cuban way by stirring a barspoon of superfine sugar into the juice of half a lime, adding 2 ounces of flavorful, imported white rum, shaking it up viciously with lots of ice and straining it into a champagne coupe. Most refreshing thing ever.

Best spot or dish to eat in the whole world? Right now, I wish I had an arancino – a fried, stuffed rice ball – from Savia, in Catania, Sicily. I’d settle, though, for a plate of red beans and rice at the Napoleon House in New Orleans, as long as I had a Sazerac with it.

MADE Classic Cocktails Library: The Gin & Tonic

WORDS: Will Abner

Cocktail enthusiasts and generalists alike know a bit about the history of gin, especially its time throughout Prohibition. Back when the cocktail was born, mixers were added to hide the foul taste of “bathtub” gin, but thankfully in the 21st century we have the pleasure of knowing our spirit wasn’t brewed in our neighbor's bathroom. We can now enjoy the taste of a spirit instead of trying to hide it. With its light and refreshing qualities, it’s easy to see how a classic like the Gin & Tonic has become a blank slate for experimentation.

With the wide variety of gins available today, almost everything under the sun could be thrown into a gin cocktail to compliment it. Lime loyalists beware, there is a multitude of “out there” extras that will keep you refreshed and your cocktails exciting. Whether it's fruit, vegetables, or fresh herbs, you can muddle, twist, juice, and create syrups with just about any of these ingredients. These aren’t revolutionary changes, just some alternatives to the usual lemon or lime. So give some of these a shot, get creative and give your own twist to the classic G&T.

For A ... Summer Picnic: Top Wine Pick for May

May is the time for packing a hamper with sandwiches, salads, and of course wine - and heading for the great outdoors. Warm weather and sunshine call for something fresh and exciting. This pick will have you wishing the picnic party would never stop.  

Château des Annibals Cuvee Suivez moi Jeune Homme Rose
This rosé is soft pink with a nose full of harmonious white peach aromas. Both light and delicate, this rosé is quite refreshing with a good lasting finish in the mouth. Grenache 40%, Cinsaut 60 %
Enjoy this rosé all summer long by itself or with grilled gulf fish, melon, or chilled salads. Available at Michael's Table or Derk's Filet & Vine.

Laura Lee Blackwood, Grassroots​

MADE Classic Cocktails Library: The Mint Julep

My arms are sore, I feel as though I’m walking around in a bowl full of Jell-O...maybe I shouldn’t have conducted this month’s cocktail experiment on a work night. I am proud of my condition though, as through many trials and errors, we arrived at a significant conclusion: How to make the perfect Mint Julep at home. 

Earlier that afternoon I made a few phone calls and rounded up  friends to make this cocktail. It was important that there was a diverse group to test and give input on how we were creating our Mint Juleps. My goal was to appeal to every drinker, even someone who doesn’t like bourbon (gasp).

 Now personally I have never made a Mint Julep, but I knew they were simple to make since I needed only four ingredients: bourbon, sugar, mint, ice. I say to myself “this should be a snap” as I hunt down mint in Publix while dodging shopping carts, gaggles of heathen children, and apathetic parents. Mint in hand, I head over to the ABC store to pick out a good middle of the road bourbon. I chose Buffalo Trace, a new spirit in our ever-expanding liquor selection here in Alabama. It’s good stuff, comparable to Maker’s but cheaper. I also picked up something special to kick my julep up a notch. I reached for the Grand Marnier but saw the price tag and trembled. A quick Google search sent me to Citronge, a product made by Patron. Picking up the Citronge ended up a great choice, and at $12 there room for regret. 

Evening arrives and it was time to finally get started, all the key participants were ready and the cocktail making ensued. The only aspect of all this I was worried about was the ice. Tradition calls for using shaved ice, and from what I have researched and heard from other bartenders it is a total pain to make. I was determined to find a solution other than going to Sonic and picking up a few pounds of ice. That solution just called for using a cocktail shaker and literally shaking the ice to bits. I didn’t realize how sore I would be the next morning after shaking up about two dozen of these, but it was well worth the kind of ice it produced. 

After tackling the ice situation I pressed on to mix the cocktail itself. I started with just a splash of home-made simple syrup in a tumbler, tossed in a few sprigs of mint and hit them a few times with the muddler. I was sure not to break the leaves into pieces, last thing I wanted was a bunch of cocktailers walking around with mint particles in their teeth. I poured in the bourbon and gave the mixture a good swirl, then poured it over the ice, settling perfectly in the cup, mint on top and everything. 

This Mint Julep was good, the standard textbook definition of what it should be. A great drink for a bourbon enthusiast, but to my surprise there are people out there that aren’t fans. This is where the Patron Citronge comes in. I cut the amount of sugar I used by half, replacing it with the Citronge. This adds a subtle new layer that softens the bite of the bourbon. We passed this deviation around the room, and it was a hit with everyone. Soon enough everyone had their cups refreshed with this version, we became more and more convinced that we had something big on our hands. So this May while you’re reminiscing about our mild winter, go find a good front porch and try out one of these. Just make sure you don’t have work the following morning. 

You’ll Need: 

• A cocktail shaker/pint glass/cup

• Simple syrup (1c boiling water, 1c sugar. Mix & cool.)

• Your choice bourbon - lots

• Patron Citronge

• Mint

• Ice 

The Mix:

1. Shake your ice, crush it, turn it into small fragments somehow and put it in your cocktail glass. 

2. Add .5oz of simple syrup, .5oz Citronge, and 1-2 mint sprigs all in your cocktail shaker/mixing glass and hit the mint with a muddler/spoon/object. 

3.  Add a good 2oz of bourbon and swirl it around.

4. Pour over your ice and enjoy.