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.

---

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.

---

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.

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.