Hey peeps, welcome back to the second part of the Liquor Ads from the New York Times December 23, 1937. In Part I, I looked at a number of different spirits that were being advertised in the NYT edition of December 23, 1937. I kept what I believed was the best one in terms of spirits that are currently available. Here is the ad:
Jameson Irish Whiskey is arguably one of the most popular and well known Irish whiskys in New York City, if not the whole world. I honestly can't say that I have walked into a bar that didn't carry John Jameson and his Sons' whiskey. This whiskey is especially popular among the frat boy and the "dude bro" demographic who just love to call it "Jamo" 😖 Ugh. Back to the ad.
Here is how the ad describes this particular uisge beatha:
Sportsmen all over the world seem to prefer John Jameson. It's hearty, robust, mellow - a man's drink. A sportsman friend would enjoy it. So would you.
Well I guess frat boys and dude bros could fall in the category of being a "sportsman" 😁
Thank you to everyone out there in the interwebs that have supported me this year both on this blog page and on my personal Instagram page. Also much love to everyone who has made the trek down to Prospect Heights to have a couple of beers and shots at Finns Corner this past year. You've made the transition back to the bar full time easier and much more pleasurable. I look forward to continuing to pour more and more delicious beverages for you in the upciming 2019 and hopefully beyond.
Sláinte to you all and Happy New Year 2019.
Until Then Keep Drinking,
#SiscoVanilla
#SiscoVanillaisStepping
#SiscoVanillaHitsTheBricks
#SiscoVanillaAtTheMovies
I was recently checking out the New York Times archive website known as The Times Machine. If you've followed me for a while, you'll know that I research old newspapers to see what spirits are being advertised. For me, doing so offers me a glimpse at which spirits were popular at the time the newspaper was printed. Here are the booze ads that were in the New York Times for December 23, 1937:
A couple of ads standout to me. There's an ad for Benedictine, Martini and Rossi and Cinzano. All three brands are still readily available today. Seagram's is also a relevant brand name though I don't think its as popular today as it was back then. Though to be honest, I did pour a couple of Seagram's 7 and 7's a few nights ago. Also, the ads are for such spirits as Scotch Whiskey and fortified and aromatic wines such as Vermouth and Dubonnet. Absent are ads for Vodka. Vodka wouldn't become popular in the United States for another couple of years with the rise of Smirnoff and the creation of the Moscow Mule in the early 1940s. There is one other thing that stands out.
Here is a close up of the ad in the top right corner:
The ad is for the Hiram Walker line of spirits which includes Canadian Club Rare Whiskey, Stodart's Rare Highland Blended Scotch Whiskey, Hiram Walker's Private Cellar Blended Whiskey and Hiram Walker's Distilled London Dry Gin. The last one stands out to me: Hiram Walker's Ten High Straight Bourbon Whiskey. Why does this stand out to me? Well, simply put, this is our well Bourbon at Finn's Corner.
This is how the ad describes the Ten High Straight Bourbon Whiskey:
Double your enjoyment with Hiram Walker's national favorite Ten High - the superb straight bourbon whiskey that has "No Rough Edges" because it is aged both in winter and summer for 2 whole years! 90 proof.
As per the label, the Ten High that we carry was established in 1879 but isn't as strong as the one from 1937. It now clocks in at 40% ALC/VOL 80 proof.
Well that's enough for now. There are a few other booze ads that stand out to me from the December 23, 1937 issue of the New York Times. The next post will highlight a spirit that at the time was marketed to sportsmen as being "The Sportsmen Whisky" and now is a favorite shooter for frat boys. Keep an eye out for it.
Its been a while since I've done one of these SiscoVanilla at the Movies posts. I wanted to do a quick one on one of my favorite bar sequences in a movie. In this version of Westworld (which inspired the HBO series of the same name) written and directed by Michael Crichton, for $1000 a day, vacationers can go to the amusement park known as Delos where they can spend time at one of three themed parks of Romanworld, Medievalworld and Westworld.
The scene has friends John (James Brolin) and Peter (Richard Benjamin) rolling up to the bar in Westworld. Westworld is based on the American west of 1880 where lawlessness rules and anything goes. Now if any of you have watched a Western, you know that the spirit of choice is good old fashioned Whiskey. John, who has been to Westworld before knows what to order:
Peter, who is having troubles getting into character, orders himself the following drink:
Yeah, not very American west of him but pretty damn funny. After whiskey is served to both cowboys, what follows next is what us bartenders like to say "it was a little strong but good:"
I really found the interaction to be funny since I've seen it happen many times while behind the bar. Especially with the face that Peter gives after doing the shot of whiskey.
The other parks really dont have anything to report past the guests possibly drinking wine at Romanworld or Mead at Medievalworld.
Well that's it for now. I hope you get a chance to watch the original Westworld before catching any of the HBO series.
After being away from Finn's Corner (660 Washington Avenue, Brooklyn NY 347-663-9316) last week, I come back to work to find that we have a new selection on the Irish Whiskey shelf. Boy is it a doozy of a Whiskey.
Finn's now carries the Redbreast 12-year Cask Strength Irish Whiskey which comes in at a whopping 118.4 Proof aka 58.2 avb. 👀👀👀 Yup, while I try to stay away from the supercharged spirits, the times that I have had anything over the 110 proof range, it has never ended well for me. From getting demolished drinking Navy strength gin, overproof Madagascan rum or unwittingly doing a shot of bathtub moonshine and having to walk around in a t-shirt in the middle of a freezing February day because I was burning up, drinking the overproof stuff. Luckily I have learned from those experiences and just had a little sip of this powerful bird 🐦. In case you aren't familiar with this product, let's go straight to the source.
According to the Redbreast listing for their Redbreast 12 Cask Strength Irish Whiskey, this Redbreast 12 in its natural, full flavored state. Straight from the cask, unfiltered, no water added. In comparison, the standard Redbreast 12-year comes in at 80 proof aka 40 abv. I can't come up with the notes, the nose or any of the descriptions that those who review spirits come up with. I only had a wee sip. But I'll let you watch Mark Gillespie from the Single Pot Still Irish Whiskey YouTube channel give you his review on the Redbreast 12 Cask Strength:
What I can say is I am surprised that I didn't get much of a burn both on the lips and the tongue that I probably would have expected. And it was very flavorful. So maybe at some point when I can sit back and fully give the Redbreast 12 Cask Strength the time it deserves for a tasting. Still, at 118.4 proof, its probably not a good idea to do so while behind the bar.
But don't let me stop you. Roll on through to Finn's Corner on a Tuesday and I'll be glad to pour you one...or a few if you are daring.
Hey peeps. Welcome back to SiscoVanilla Serves and Drinks. I know, its been a while since I've posted anything to this blog. It's been a real busy stretch lately both in the café and the bar. Free time has been very few and far between. But I wanted to bring to your attention to a new set of Whiskeys that we have in stock at Finns Corner (660 Washington Avenue, Brooklyn, NY).
We have the new Deadwood Rye and Straight Bourbon Whiskeys which are made and sourced in small batches. The whiskeys are made by Proof and Wood Ventures who are known as the distillers of the Redemption line of Whiskeys. The whiskey is named after the famed Wild West town of Deadwood, South Dakota and features the infamous poker hand known as the Dead Man's Hand. Why is it known as that? Well, read on true believers and find out.
He was killed on August 2, 1876 in Nuttal & Mann’s Saloon when Jack McCall shot him from behind while playing poker. When he died, Wild Bill was holding a pair of aces and eights, that series of cards became known to poker players all around the world as the “Dead Man’s Hand.”
The hand specifically refers to a pair of Aces and Eights both of spades and clubs. No one knows that the fifth card dealt Hickok was, so that card will be held for the grim reaper. But there's a bit more behind the murder of Wild Bill Hickok.
The event occurred simply enough with a poker game being held on August 1, 1876 at the aforementioned Nuttal & Mann's Saloon when a man named Jack McCall entered the room. As Hickok and others played poker, McCall got increasingly drunk, which according to legend he was prone to do. When one of the players in the game Hickok was engaging in left, McCall took his seat and proceeded lose all his money to Hickok. Now we'll never know if this was done with malice or intent to insult, but it is believed that Hickok gave McCall some money to get something to eat and advised him to not play cards again. While McCall took the money offered to him by Hickok, he apparently was insulted by the act.
On the next day at the same saloon, Hickok was again at the poker table. Here is where a simple decision leads to one of the "What if"?" moments in history. For this one, I'm going to quote Jack McCall – Cowardly Killer of Wild Bill Hickok from the Legends of America website:
The next afternoon when Wild Bill entered Nuttall & Mann’s Saloon he found Charlie Rich sitting in his preferred seat. After some hesitation, Wild Bill joined the game, reluctantly seating himself with his back to the door and the bar—a fatal mistake. Jack McCall, drinking heavily at the bar, saw Hickok enter the saloon, taking a seat at his regular table in the corner near the door. Seeing an opportunity to avenge himself of the insult, and perhaps to make a name for himself, McCall came up behind Hickok, pointed his .45 caliber revolver at the back of his head and pulled the trigger as he shouted, “Damn you, take that!” Hickok, holding a hand of Aces and Eights, fell instantly dead to the floor.
This really hits home with me. For many a year, after working as a bouncer, I couldn't go into bar or restaurant without checking to see where the emergency exits were. Shit, I couldn't sit with my back to the door as well. That's relaxed somewhat in the last couple of years. But I get where Hickok was coming from. Maybe it was a case of it was his time but "What if?" he was able to sit in the manner that he was accustomed to, would there be something of a Dead Man's Hand in poker? We'll just have to leave that in the air since there's no way answer. And I am digressing way too much from the Deadwood Rye and Straight Bourbon Whiskeys.
As for the whiskeys, the Rye Whiskey comes in at 41.5% (83 proof) and is aged in full sized American Oak barrels for at least 24 months. The Straight Bourbon comes in at 40.5% (81 proof) and is aged in New American Oak barrels for at least two years. So how do they taste?
I tried the Rye first. I love a spicy Rye whiskey. The spicier the better I say. Deadwood's offering doesn't disappoint. I felt the on the front and back of my tongue and the rye went down nice and easy with minimal burn and harshness. The aroma was also very pleasing on the nose.
Next came the Bourbon. Similar to the Rye, the Bourbon had a nice aroma to it and while not as spicy as the Rye, the Bourbon was also smooth going down.
Welcome back everyone and Happy Halloween!!! For today's SiscoVanilla's Special Daily Cocktail entry, I decided to make a cocktail that is wickedly entitled Satan's Whiskers. I found the aptly named cocktail apropos for the day at hand. This cocktail was listed in the Old Man Cocktails book by Robert Schnakenberg and will be part of the challenge to make and drink all of the cocktails that are found in that book.
This old school cocktail can be found in Henry Craddock's Savoy Cocktail Book, which was originally published in 1930. The article Satan’s Whiskers by Daniel Krieget from the Punch website adds another level to the backstory to this old school cocktail:
Satan’s Whiskers first appears in print in Harry Craddock’s Savoy Cocktail Book from 1930, but many attribute the drink to the Embassy Club in Prohibition-era Hollywood. The speakeasy was opened by restaurateur-cum-playboy Adolph “Eddie” Brandstatter, and played host to his personal entourage of starlets and high rollers.
For more on Brandstatter and what would be known as "the Brandstetter Touch," I recommend reading the article Brandstatter brought the party to old Hollywood by Charles Perry from the Los Angeles Times dated April 14, 2011. But back to Satan and his whiskers.
As the above listed recipe from the Savoy Cocktail book, there are two versions to this cocktail. The one I made is the Straight whiskers of Satan. If you replace the Grand Marnier with Orange curaçao then its known as a Curled Whiskers...like those waxed curly whiskers you would find on the upper lips of NYC hipsters.
Here's the recipe I used which I found in the Old Man Drinks book:
The only difference in the recipe from the book was that instead of Orange bitters, I used Fee Brothers Cardamon Bitters: Boker's Style. So what did I think?
I like it. The cocktail has a pleasant fruity aroma on the nose and nice amber color. The ingredients blend together nicely as as with the Bronx Cocktail, the addition of freshly squeezed orange juice rather than store bought O.J. makes a big difference in the flavor of the cocktail. The addition of the Cardamon bitters gives the cocktail another layer of flavor with a nice kick of spice. I'm glad I remembered that this cocktail was in the Old Man Drinks book. ✅ that one off the list.
Happy Halloween everyone. 🍫🎃👻💀🍬
Until Then Keep Drinking,
SiscoVanilla
#SiscoVanilla
#SiscoVanillaIsStepping
#SiscoVanillaHitsTheBricks
A few weeks ago I found myself in the mood to consume a few gin martinis. Now, I'm not sure why but I chalk it up to a combination of having a long week at work, the debut of the recent 007 film (Spectre) and the need to be around people in a bar setting. Since Momma-San is on a gym kick as of late, I wanted to find a place near the gym where she goes to near Grand Central Station. So what better place to go to in Grand Central than the iconic Grand Central Oyster Bar(Grand Central Station, Lower Level, 89 East 42nd Street, NY NY 212-490-6650). Surprisingly, for as many times as I have walked past the Oyster Bar, I have never walked in. What a good way it off the "Need to visit" list.
The Oyster Bar opened its doors in 1913, the same year that Grand Central Station opened for operation. Located midway between the main and lower levels, its is surprising on how big this establishment it. I'll go into that a bit later. With train travel being paramount in the United States during this era, businesses such as the Grand Central Oyster Bar flourished providing a necessary stop for passengers to enjoy a meal and cocktails in between trains. But with the development of such innovations as automobiles, interstate highway systems and affordable jet travel the dependency on traveling by train diminished. Hand-in-hand with the decline of the trains went the decline of eateries in train depots such as the Oyster Bar. By the early 1970's, the Oyster Bar was relegated to coffee shop status before going bankrupt and closing its doors. In came Jerome Brody.
In 1974, when I was approached by the New York Metropolitan Transit Authority to take it over, the old restaurant had been bankrupt and empty for two years, having become in its last days not much more than a sad, old coffee shop. Reluctantly, I inspected what remained of its former grandness. The elegant marble columns you see in the restaurant today were then painted aquamarine over wallpaper. The wall covering was yellow Cello-tex™. The furniture was upholstered yellow, in unsettling contrast with the red table cloths.
Despite the obvious drawbacks and failures of the old restaurant, I thought that if we could develop a strong merchandising concept, the 440 seat capacity had real potential. But it would be up to us to invent a new restaurant—from menu to decor—which would make us a destination restaurant.
Brody was responsible for the management of such New York restaurants such as Four Seasons, the Rainbow Room, Gallagher's Steak House and The Forum of the Twelve Caesars at Rockefeller Center. So guidance of the Oyster Bar was in good hands and as per his words, the Oyster Bar rose from the ruins. A destination restaurant it indeed became and almost 40-years later, the bar caters to both the business and casual diner/drinker. The place is massive with a small bar right near the entrance. More traditional seating to the left of the entrance. Luncheonette style reminiscent of Woolworth's dining area (yes, I am dating myself here) to the right and after that a room called the Saloon which is packed with diners and drinkers looking for more of a pub feel with two separate bars servicing the clientele. Since I thought I was meeting Momma-San, I decided to sit in a visible location. I waited for her at the small bar directly at the entrance. I was not disappointed.
The bartender Marcelo is what I would categorize as an old school, classic bartender. Probably having made drinks in a variety of bars and restaurants over a number of decades, Marcelo is nothing but a professional. To move people around his small bar with the simple act of moving their drinks AND not getting any flak from them for doing so is simply amazing. But, this is something he would do in order to accommodate the clientele that was at his bar for at least one drink. And speaking of the drink, being in a classic place as this, I wanted to go with something classic: The Gin Martini. After looking at the selection, I decided to choose to have Plymouth Gin for my cocktail.
Plymouth Gin can trace its roots back to 1793. According to the Plymouth Gin website:
Plymouth Original Strength is a unique, protected style of gin originating from the city of Plymouth, South West England. Since 1793 it has been distilled from a unique blend of 7 botanicals, soft Dartmoor water and pure grain alcohol at the historic Black Friars Distillery - the oldest working distillery in England
THE TASTE
Plymouth Gin has a great depth of flavour with deep earthy notes and a wonderfully fresh juniper and lemony bite. It has a slight sweetness with extraordinary concentration and complexity. No single botanical dominates the overall flavour. The finish is long and dry.
TASTING NOTES
Colour - Crystal Clear. Nose - Rich, fresh aroma of juniper followed by notes of coriander and cardamom. Palate - Extremely smooth, creamy and full bodies with a slight sweetness. Finish - Elegant, long, fresh and aromatic
Though it really took an error in ordering my second cocktail to find out how good Plymouth Gin really is. For me, ordering a dirty martini is a blast of flavor for my tastes buds. Doing so with a lesser gin hides the harshness that you might find from some gins that are juniper heavy in terms of botanicals. But the brine in a Plymouth Gin martini doesn't do the gin any justice.
The second cocktail came to be a standard martini and I have to say that it was arguably the smoothest gin martini that I have ever had. It was crisp and clean and while you can feel the botanicals on the tongue, you couldn't say that it was heavier in any one particular flavor. It was truly a delight on the palate. I would find it hard to order another gin martini without having Plymouth as my go-to.
Unfortunately Momma-San never showed, having missed my text messages so we weren't able to partake in any cocktails. So I ended my time at the Oyster Bar at four martinis. I highly recommend visiting the Oyster Bar if you want a quick cocktail or want to have a few oysters before you catch the commuter rail home. Just keep in mind that the last seating is a 9:30pm and the restaurant closes on Sunday. So no Sunday Funday at the Oyster Bar.
Until Then Happy Drinking,
SiscoVanilla
#SiscoVanilla
#SiscoVanillaIsStepping
#SiscoVanillaHitsTheBricks
#SiscoVanillaAtTheMovies
***Author's Note: This is a post that I had put together and for whatever reason, I didn't post it. It was complete and for whatever reason, it fell through the cracks. Now I do remember that it was from 2015 and to be honest, I'm not sure if the bartender I mention in the article is still at the Grand Central Oyster Bar. Regardless, enjoy the post.
On September 6th the world was notified that legendary movie star Burt Reynolds had passed away of cardiac arrest at the age of 82. Now this got me thinking if there was an alcoholic concoction named after Señor Reynolds. After some searching, I did indeed find a shooter named after the mustachioed master himself.
But here's the kicker: The shot seems to be wildly popular in Western Canada. 🤔
After some research, I seemed to find that one of the two ingredients in said shooter is exclusive to Canada: Butter Ripple Schnapps. What is this mysterious schnapps that seems to only be available to out Northwestern neighbors across the border?
Delightful aromas of praline and butterscotch lead to a palate that is smooth and creamy with flavours of nuts and caramel. This schnapps has a rich, butterscotch taste but is not too sweet. Try it on ice, over ice cream or with these special shortbread cookies
Hmmm, sounds interesting...and sweet. So what is this mixed with to make the Burt Reynolds? Spiced Rum seems to be the accompaniment for the Butter Ripple Scotch. Here's the recipe:
Burt Reynolds Shooter
1 part Spiced Rum
1 part Butter Ripple Schnapps
Pour each ingredients into a shot glass. And serve. Chill if requested.
And that's it. Here are a couple of ads for Canadian bars Ranchman's Calgary and Original Joe's from their respective Twitter account.
"Half an ounce of Butter Ripple Schnapps and half an ounce of Captain Morgan’s spiced rum poured into a single shot glass. In the U.K they call it a Werther’s Original because it tastes like the candy. In Canada, but more specifically Alberta, it is called, ordered, shouted, projectile-vomited out, and order again, as the “Burt Reynolds.” It is hands down the most popular alcohol-induced shooter in the business by a massive margin. Shots of Patron, Sambuca, or porn stars, can’t touch this shot that is so lionized, it is often ordered simply by a patron placing an index finger under the nose, which ridicules the classic moustache of the burly actor, Burt Reynolds and also signifies that they desire another round of Burt."
Man, this sounds tasty. Shit, I'd do one of these. Guess I'd need to make a trip to Calgary...or maybe one of my Canadian friends can sneak a little bottle of the Butter Ripple Schnapps across the border for me 😇
Well, Mr. Reynolds, Peace to you on your next journey.
Yesterday's SiscoVanilla Special Daily Cocktail from Finn's Corner (660 Washington Avenue, Brooklyn, NY) was The Cucumber Watermelon Refresher. Originally it was to be made with Stoli Cucumber, but since the bar was sold out of the Stoli version, we went with the Effen Cucumber Vodka instead.
Inspired by the essence of freshly harvested vine-ripened cucumbers, this vodka creates a refreshing take on classic cocktails. It can provide a crisp twist to a traditional martini or mule, and also mixes well with soda water, tonic or lemon-lime soda to create a cool, refreshing taste.
I have never had any of Effen's offerings and tasting the Cucumber Vodka straight up, it was very delicious. It was crisp and clean without any noticeable aftertaste. After that, I looked forward to making the Effen Cucumber Watermelon Refresher.
Here goes.
Effen 🥒Cucumber Watermelon 🍉Refresher
2oz Effen Cucumber Vodka
3oz Watermelon Juice
1oz Lemon Juice
.25 oz. Agave Nectar
5 Mint Leaves
Muddle mint leaves and agave. Add ice and add Vodka, Lemon and Watermelon juices. Shake and strain into fresh glass with ice. Garnish with mint.
I made a number of these cocktails for customers Tuesday night and they went over very well. Refreshing and delicious And it indeed was delicious. I used the Tropicana Watermelon drink instead of trying to use actual Watermelon juice. I figured that finding Watermelon Juice would be difficult on short notice. There was a nice sweetness from the agave without being overly sweet and the Cucumber Vodka stood out front and center. The mint gave the cocktail a nice aroma on the nose. Considering how hot it was on Tuesday, this cocktail was definitely needed.
Stay tuned next week true believers to see what your faithful narrator comes up with next.
Until Then Happy Drinking,
#SiscoVanilla
#SiscoVanillaIsStepping
#SiscoVanillaHitsTheBricks
#SiscoVanillasSpecialDailyCocktail
A few weeks ago I started what I call the SiscoVanilla Special Daily Cocktail. In doing so I highlight a particular cocktail that I'll make available for that day only at Finn's Corner (660 Washington Ave, Brooklyn, NY). On August 7, 2018 I made a summer cocktail named "Happy Little Accident" after the famed artist Bob Ross whose image I had on my t-shirt that night at the bar. Why the Bob Ross theme? Watch the video below to see why.
Here goes...
"Happy Little Accident"
2oz Pimms No1
1oz Ginger Brandy
2.5oz Cranberry Juice
2.5oz Lemonade
Prosecco Top
Build in shaker with ice. Shake and pour over fresh ice in pint glass. Add Prosecco top and garnish with lemon and orange slices and raspberries.
Simply summer deliciousness. Very light and refreshing for a hot day like today. Very much a sit back and enjoy kind of drink.
Here is my video from that day highlighting my Happy Little Accident from the SiscoVanilla You Tube Channel:
Keep an eye peeled on future cocktails that will reflect the eventual turn in the weather from hot and muggy NYC summer to cool NYC autumn.
We're in for a few scorching days here in the Big Apple. What better to cool off with than a nice refreshing cocktail. For today's SiscoVanilla Special Daily Cocktal post from Finns Corner (660 Washington Avenue, Brooklyn NY), I've adapted a recipe that I saw online called El Diablo. This cocktail was advertised by Patron Tequila.on their social media. For mine I decided to use Espolon Tequila Blanco.
Espolon is my go to when it comes to tequila cocktails. Its a crisp and clean tequila at an awesome price point. And with it being Tequila Tuesday, I had to excuse not to make a cool refreshing cocktail.
So without further ado, I present to you El Diablo:
1.5oz Espolon Tequila Blanco
1oz Fresh Lime Juice
Ginger Beer
0.5oz Créme de Cassis
Build Espolon and Lime Juice in shaker with ice, shake and strain into glass with fresh ice. Add ginger beer and pour in créme de cassis. Stir slightly. Enjoy.
I like the zestiness the cocktail has. The Ginger beer, Tequila and lime are front and center. The Cassis is only seen in color and not tasted. Considering that, go for an Espolon Mule instead since that's what this cocktail tasted like.
Now I was all set to pack it in and not continue to advertise it. But to show you how much I know, I had a regular come into the bar with two of his friends and they each had at least two of them. Plus I served an additional two or three of them throughout the night. Go figure.
Here is a video clip of my review of 😈 El Diablo 😈from the SiscoVanilla YouTube Channel:
Keep cool out there folks. Hydrate at all times and be safe. See you soon.
Man, has this month of August been a real busy one. For as long as I can remember during my adult life, I've always worked multiple jobs and or worked and went to school. For a period of about three years from 2014-2017, I focused on just one job not realizing that to be able to catch up with bills and life, I would need a second job. Now as I mentioned above, I'm not one who is adverse to working multiple jobs. But I have to say that doing two jobs, good for 50+ hours a week not counting commuting time is alot harder at 45 than let's say 25 or even 35. The energy isn't there as it used to be and if I have a few drinks along the way, the recovery time is costly.
So what I want to say is that I haven't been as productive as maybe I would have wanted to be this month. Now this is not to say that I haven't been productive in the least. I have been working on a new feature called The SiscoVanilla Beer Chronicles. So far this new venture is based solely on Instagram's IG- TV channel. Here is the link: SiscoVanilla IG-TV Channel On said videos, I do quick and simple reviews of beers that I drink at a variety of places. Nothing fancy folks. Just drink and talk. I'll leave the super detailed analysis to the experts. There's also a couple of cocktail recipes on there as well for those of you who might not be feeling the brewskis. Give the channel a watch. I put some time into the consumption of said beers and cocktails. Let me know what you think.
Until Then Keep Drinking,
#SiscoVanilla
#SiscoVanillaBeerChronicles
#SiscoVanillaIsStepping
#SiscoVanillaHitsTheBricks
Part Two of the cocktails that I took with me to the Hangover Takeover podcast last Thursday was a something that I dubbed The Ted Williams. For this post, I share the floor with my alter-egos BaseballSisco and HistorySisco for the historical dimension concerning Ted Williams. Don't know who Ted Williams is? Simply put, Williams is one of the best players to ever play the game of Baseball. Allow me to reintroduce him to you all.
Ted Williams was born Theodore Samuel Williams on August 30, 1918 in San Diego, CA. Williams played his entire Baseball career with the Boston Red Sox and served in both World War II and the Korean War as a fighter pilot. Williams is the last player to his for over .400 for the season batting .406 for the 1941 season. While Williams was one of the best ballplayers to ever lace up cleats, he was also one of the most confident (some may say arrogant) and mercurial. Williams was quoted as saying the following about himself: “If there was ever a man born to be a hitter it was me.”
Williams could be sweet one minute and bitter the next. Consider this. In his last at-bat on September 28, 1960 Williams homers for his 521st career dinger. He refuses to come out for a curtain call afterwards, just taking the field before being replaced. The fans serenade him with a standing ovation as Williams disappeared into the dugout, never once acknowledging the fans, bringing his playing career to a close. He would mellow out somewhat in his later years and finally gave the fans (and some might even say the game of baseball) some love during the 1999 All-Star Game that was hosted in Boston's Fenway Park. And I say that HE gave love since the fans, especially in Boston, always loved The Splendid Splinter. But history could have been different.
As stated above, Williams was born in San Diego to a father Samuel Stuart Williams who had a Welsh/Irish background and a mother May Venzor who was Mexican American. Consider the times that he played in. Williams debuted in 1939, in one of the most segregated cities in the North. Williams debuted 8 years before Jackie Robinson broke the color barrier and the Boston Red Sox were the last team to integrate when Elijah Jerry "Pumpsie" Green became the first black ballplayer on the Red Sox...on July 21, 1959. 12 years after Jackie Robinson took the field for the Brooklyn Dodgers. So its no surprise that Williams didn't shed light on his Mexican side given the racial climate of the times. That finally leads us to the cocktail.
In honor of Williams' diverse heritage, I decided on making a mule of a drink combining Irish Whiskey and Mezcal. For the whiskey portion, I used Paddy's Irish Whiskey. I have previously profiled Paddy's on this blog in the following post from April 3, 2014 entitled Two Irish Whiskies on a Tuesday Night. On the Mezcal side I used the Montelobos Mezcal. Mezcal is similar to Tequila in that the spirits is distilled from Agave plants. Unlike Tequila that is made exclusively with Blue Agave, Mezcal is made with Espadín agave and the pinas are smoked in an underground pit giving the Mezcal its almost scotch-like smokiness. To these two spirits I added lime juice, simple syrup, ginger beer and Angostura bitters. Like Williams himself, you had Irish, Mexican, tart, sweet, spicy and bitter all rolled up into one amazing cocktail.
Here is the recipe I used:
Ted Williams
1.5oz Paddy's Irish Whiskey
1oz Montelobos Mezcal
0.5oz Lime Juice
0.25oz Simple Syrup
Ginger beer to top
5 dashes of Angostura Bitters
Build ingredients in copper mule cup with ice, stir slightly after adding bitters and garnish with lime if desired.
To paraphrase JuJu from the Hangover Takeover, this cocktail is a sipper. Both her and Gypsy agreed that it would pair well with ribs, brisket, pulled pork and other bbq selections. I found it to be delicious. I love the smokiness that the Mezcal brings to the forefront with the spiciness and sweetness on the back end. Paddy is just chilling out with all the ingredients. Its definitely a sipper folks. You don't want to slurp too many of these down too fast. It will definitely catch up to you. We had a great time.
One of the suggestions on the Hangover Takeover was to make a series of Baseball Player related cocktails. Sounds good to me. Anything you want to see ? Drop me a line and let me know.
Until Then Keep Drinking,
#SiscoVanilla
#SiscoVanillaisStepping
#SiscoVanillaHitsTheBricks
#SiscoVanillaAtTheMovies
Last night I had the honor and the privilege to be a guest on the Hangover Takeover podcast. Like any good guest I did not show up empty handed. For the occasion I whipped up a batch of my Blueberry Pomegranate Green Iced Tea Lemon/Limeade with Redemption Rye Whiskey which from now on will be known as The Hangover Takeover.
In order to make the non alcoholic portion of the cocktail, I cobbled together three separate beverages. First I used the remainder of the lemon/limeaid that I had made for the 4th of July. The recipe for the Lemon/Limeade can be found in the post Homemade Arnold Palmer July 5, 2018 from my other blog SiscoVanilla Hits The Bricks. To that I added a Pomegranate Green iced tea that I had made a couple days ago. The tea is made by the Brew la la Tea company.
And the night before made a Blueberry simple syrup for some extra coloring.
For the blueberry simple syrup, I used 1/8 of a cup of Brown sugar, one cup of water and a couple handfuls of blueberries. I put the berries, water and brown sugar in a small saucepan, set to a boil and then let simmer under low heat for about 10 minutes while mashing the blueberries into the simple syrup. I then strained the blueberry simple syrup through a metal strainer and continue to mash the remaining blueberries to get whatever juice was left. I set it aside to cool. After cooking sufficiently. I added the Blueberry Simple Syrup to equal portions of the Pomegranate green iced tea and the Lemon/Limeade.
In building the cocktail, I used a 2.5 to 1 ratio of the Blueberry Pomegranate Green Iced Tea Lemon/Limeade to Rye Whiskey. If you want to make it not as strong on the Rye Whiskey portion, increase the ratio to either 3:1 or even 4:1. Gypsy and Juju loved it as I made it with the ratio of 2.5 to 1. But what do I think of it?
I love the color of the cocktail and the spiciness that the Redemption Rye Whiskey brings to the table. It wasn't too sweet, so I'm glad that I didn't use a 1:1 ratio of brown sugar/water in my Blueberry simple syrup. The 1/8 of a cup was just enough to accompany the already sweetened lemon/limeade. This is definitely a pleasurable sipper to enjoy by the grill or next to the pool.
Check out the quick video I did describing the cocktail:
I'm going to see if I whip up some more of the non-alcoholic part of the cocktail to sell at Finn's Corner as a special cocktail. Which by the way you can find me there every Tuesday night from 4pm onwards. I know, it's a cheap plug and pop and all but just like WWE Hall of Famer Mick Foley, I'm not above fishing for the cheap pop.
And I definitely need to make some more for the fine folks at the Hangover Takeover.
Thanks to everyone who tuned in and gave their comments on the chat room. Much love to you all.
The next post will highlight a blend of this alter-ego and my BaseballSisco alter-ego in the form of a cocktail that I also spoke about on the Hangover Takeover named The Ted Williams. Keep an eye out for it.
Until Then, Keep Drinking,
#SiscoVanilla
#SiscoVanillaIsStepping
#SiscoVanillaHitsTheBricks
#SiscoVanillaAtTheMovies
Sometimes we have a rocking and rolling good time while behind the sticks. But sometimes we to be just like Joe in the song One for my Baby.
Don't know it? Here are the lyrics:
It's quarter to three, there's no one in the place cept you and me So set em up joe I got a little story I think you oughtta know Were drinking my friend to the end of a brief episode So make it one for my baby and one more for the road I know the routine put another nickel in that there machine I'm feeling so bad wont you make the music easy and sad I could tell you a lot but you gotta to be true to your code So make it one for my baby and one more for the road You'd never know it but buddy I'm a kind of poet And I've got a lot of things I wanna say And if I'm gloomy, please listen to me Till it's all, all talked away Well, that's how it goes and joe I know you're gettin anxious to close So thanks for the cheer I hope you didn't mind my bending your ear But this torch that I found its gotta be drowned Or it soon might explode so make it one for my baby and one more for the road
Songwriters: Harold Arlen / Johnny Mercer
My favorite version is the one sung by Frank Sinatra. Here is the video for the song.
We all have those moments when the night is getting late and right before closing time you have that one customer who walks in and just needs someone to talk to. And don't let anyone tell you otherwise. That is why we are there. It doesn't matter how pretty a cocktail you can make with all the bells and whistles. If you can't just stand there and let a customer chew an ear off, then you aren't doing your job. Plain and simple.
We all need someone to talk to. Your local barkeep is often times the right person for you to do that with.
Agree? Disagree? Let me know what you think.
Until Then Keep Drinking,
#SiscoVanilla
#SiscoVanillaIsStepping
#SiscoVanillaHitsTheBricks
#SiscoVanillaAtTheMovies
Hope everyone had a safe and festive July 4th. Sorry for the lack of posts as of late. Been busy writing for my other blog SiscoVanilla Hits the Bricks. So Momma-San and I were invited to a cookout at Papito's and Ro's place and of course I couldn't arrive empty handed to the festivities. Since I had a premade Arnold Palmer made, I decided that I would make it a bit more adult. Aside from that I made a Rose Sangria and another light vodka cocktail. Here is what the three libations looked like:
Adult Arnold Palmer, Summer Rosé Sangria, Spring Fling
I'll describe each from left to right:
Adult Arnold Palmer:
Very simply put, the Adult Arnold Palmer I made was made up of two parts of Earl Gray Lavender iced tea and lemon/limeade and one part Tito's Vodka. That's it. The host of the party really liked this one. It was very light and refreshing.
For more information on how I made the Arnold Palmer part of the cocktail, check out my post on Homemade Arnold Palmer July 5, 2018.
SiscoVanilla's Summer Rosé Sangria:
This one was heavily influenced by the Summer Rosé Sangria recipe by the Barefoot Contessa Ina Garten. Here is her recipe:
1 (750 ml) bottle good rosé wine 1/2 cup Pom Wonderful pomegranate juice 1/3 cup freshly squeezed lemon juice (3 lemons) 1/4 cup superfine sugar 3 tablespoons Grand Marnier 1 tablespoon Cognac or brandy Water and ice, plus extra ice for serving 1/2 cup fresh raspberries 8 large fresh strawberries, hulled and quartered 2 red plums, pitted and sliced ¼ inch thick
Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.
For mine I doubled the Barefoot Rosé and Pomegranate portions. Added 1/2 cup of Domaine de Canton Ginger Liqueur, 1/2 cup of Grand Marnier and added an extra tbsp of Remy Martin Cognac. I omitted the superfine sugar since the Rose was already sweet. In terms of fruit, I added Strawberries, Blueberries, Raspberries, Blackberries, Black Plums and Red Plums.
Now I'm not a wine dinker so I really didn't know how this would turn out. But I have to say that I liked it. It was very light but potent. The peeps really enjoyed this sangria. I liked it as well. Will definitely make this again for a get together.
Spring Fling:
I have to admit, I don't quite remember where I found this particular cocktail. A search for a Spring Fling Cocktail gives a number of results, using a variety of spirits. This one called for the following ratios for one cocktail:
1oz Tito's Vodka 0.5oz Amaretto Disaronno 2oz Cranberry Juice 1oz Pineapple Juice
I scaled it up to fill the bottle. The pineapple juice hits the nose immediately. While the cocktail contains three relatively sweet components, it really isn't overly sweet. Its a pleasurable sipper for a hot day, like it was on the 4th.
Overall, a great time was had by all. I have some posts coming up. So keep your eyes peeled for them.
Until Then Keep Drinking,
#SiscoVanilla
#SiscoVanillaisStepping
#SiscoVanillaHitsTheBricks
I went out after the closing shift at the café for some dinner and ended up at the Pizzeria UNO in White Plains. After having a vegetarian deep dish pizza, I moved to the bar for a last beer and drink. Now, why I went back to the Southern Comfort is beyond me.
Simply put, combine a Samuel Adams with a Southern Comfort on the rocks for what myself and Justin of Dubbers Oldtown Bar and Grill (172 Main Street, Salinas, CA 93901) called the Filthy Murica...
You have Boston and New Orleans blending for a marriage of North and South. You don't get any more American than Brahman brewskis and creole spirits. Right?
Or as Mr. Saunders said when I text him the picture: Soco rocks! That's filthy, Mr Sisco!
Yes it is Señor Saunders. Yes it is.
If you are anywhere old Salinas in California, swing by Dubbers. Tell them SiscoVanilla sent you.
Negroni week is upon us in the cocktail world. From June 4 to June 10, bars around the world are working in conjunction with Campari and Imbibe magazine to make the classic cocktail for charitable causes.
But don't let me describe it, here is what Negroni Week is about from the Negroni Week website:
Welcome to Negroni Week, presented by Imbibe Magazine and Campari. Imbibe launched Negroni Week in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charities around the world. From 2013 to 2017, Negroni Week grew from about 120 participating venues to over 7,700 venues around the world, and to date, they have collectively raised nearly $1.5 million for charitable causes.
The cocktail has a somewhat cloudy origin story. Most agree that the cocktail was created and named after the adventurous Italian Count Camillo Negroni, though there are some who dispute this. There has been enough research both in favor of the Count and against. For more on the story, I recommend you check out the Count Camillo Negroni website and New Evidence: The Real Count Camillo Negroni from the Drinking Cup website
While there are many variations on the Negroni that are made by many bartenders, I decided for this post to just make the classic.
As my friend Melvin likes to describe the Negroni: Heaven in a glass. The cocktail is balanced with equal proportions of Gin, Campari and Vermouth Rosso.
Campari gets a bit of a bad rap from many drinkers due to its bitter qualities. Many a drinker that I have served in the past have cringed when offered to have a Campari drink such as an Americano or a Negroni made for them. It is an acquired taste.
For me, I tend to get the Campari hit me in the back of the tongue, at the corners. The Campari just make my tongue tingle from the difference from the norm of flavor. Given the proper chance and respect, the Negroni is quite the delight. Like Melvin aptly described: Heaven in a glass. Here are my thoughts upon having the Negroni:
So go out there this week and have yourself a Negroni not only for your pleasure but for a good cause. Oh, and this one also counts for the Old Man Drinks challenge. Another check on the checklist.
Now I know I have some incomplete posts to present to you fine folks. No need to fret, they are a coming.
Here's part two of my journey to the decade that I was born: The Seventies, as part of the Old Man Drinks cocktail challenge. As with my last post SiscoVanilla Has a Tequila Sunrise, I decided to focus on a cocktail that saw its heyday during the disco era: The Harvey Wallbanger.
Now I was too young to even know about the Harvey Wallbanger character, but according to cocktail history Harvey Wallbanger (the cartoon character) was created by ad-man Bill Young with the tagline “My name is Harvey, and I can be made.” Now the mythology on the name Harvey Wallbanger varies depending on the source.
The Old Man Drinks author Robert Schnakenberg states that the drink was created in 1952 by Los Angeles bartender Donato "Duke" Antone (who came up with such famous drinks as the Rusty Nail, the White Russian and the Godfather) at Duke's "Blackwatch" Bar on Sunset Boulevard in Hollywood. Antone apparently named it after a drunk customer and surfer Tom Harvey who kept banging into the walls after having a few too many drinks. Sounds legit. Right? Well, it might not be so cut and dry.
According to the article How Three Classic Cocktails Got Their Names by Sam Dangremond from Town and Country dated July 20, 2015 Antone did create a cocktail known as the Duke's Screwdriver which had the same ingredients as the Harvey Wallbanger, I'll get back to this point in a few paragraphs. Until then, here's another story.
Legend has it that a 1950s California surfer favored the drink and, one day after losing a pivotal surfing contest, walked into his usual Manhattan Beach watering hole, ordered his drink, and banged his head against the wall from the agony of defeat. His name was Harvey – and there you have it.
Ok. Now perhaps here is the true story. Robert Simonson in his December 14, 2012 article for Savuer entitled Searching for Harvey Wallbangerstates that while Antone might have come up with the concept of what would become the Harvey Wallbanger aka the Duke's Screwdriver, credit for the name and character most likely belongs to McKesson Imports Co. McKesson Imports Co., was the company that represented Galliano here in the United States. With Galliano being one of ingredients in the Harvey Wallbanger, they decided to create the mascot and advertise the drink. It worked...to the tune of Galliano becoming the number one most imported liqueur at the time.
Regardless of the history, let's get to the cocktail itself.
As you can see from the image, I made the Harvey Wallbanger with Tito's Vodka, Orange Juice and Galliano. Here is where I screwed up. I didn't follow my advice from last post which was to use freshly squeezed juice whenever possible. I used store bought orange juice and to be honest, while there was a little added sweetness to it than with your standard screwdriver I couldn't tell if the cocktail had any Galliano. So the jury is still out on the Harvey Wallbanger until I can make another one using freshly squeezed orange juice.
Here are my impressions on the drink upon tasting it:
I'll get back to Harvey soon enough. I also have a side post on Galliano itself coming up. Keep an eye out for it.
Welcome back folks to the next installment of SiscoVanilla Drinks. For today I'm going back to the 1970's with an offering from the Old Man Drinks cocktail book: The Tequila Sunrise. Before I go into the cocktail itself, I wanted to look into the varied histories of the cocktail. Apparently there are a few histories behind how this cocktail came to be.
The Old Man Drinks cocktail book mentions that this cocktail harks back to the Prohibition era in Tijuana, Mexico. According to author Robert Schnackenberg, the Tequila Sunrise came to life at the Agua Caliente Racetrack as a hangover cure for those who were betting on the ponies.
In his article How to Make a Tequila Sunrise from Esquire dated January 5, 2018, David Wondrich states that the cocktail was supposedly invented at the racetrack. For more on the Agua Caliente racetrack, check out the article The Glitter of Agua Caliente by Greg Niemann from BajaBound.com. But it doesn't quite finish there.
According to the post The Birth of the Tequila Sunrise from the Sahid Bartending Club dated October 27, 2013, a guide book called Bottoms Up! Subtitled El Catecismo del la Libacion was published and distributed throughout the property's bars and restaurants. In said book was the original recipe for the Agua Caliente's version of the Tequila Sunrise. Here it is:
THE TEQUILA SUNRISE (recipe for 1 drink)
1. One jigger Tequila. 2. One half lime, squeezed. Insert peel. 3. EXACTLY six dashes grenadine. 4. EXACTLY two dashes Crème de Cassis. 5. Two lumps ice. 6. Serve in highball glass, filled to brim with healthful Agua Caliente "Roca Blanca" water. If not available, fizz with seltzer. 7. Stir slightly.
There is no Orange Juice as in the recipe we know today. On to origin story number 2.
Now we are in post-Prohibition Arizona at the Biltmore hotel. Now according to the article Just Another Tequila Sunrise by Jeff Burkhart from the National Geographic Assignment Blog dated on February 17th, 2012, the Biltmore states that their bartender Gene Sulit came up with the idea for the Tequila Sunrise during the 1930's. His cocktail consisted of tequila, lime juice, soda and crème de cassis. Burkhart states that he couldn't find any listing for this recipe in any of the cocktail books of the time and after. Aside from the grenadine, Sulit's recipe is very similar to the one listed above. Let's fast forward to the 1970's.
The third origin story takes us back to the Pacific Coast to the Northern California town of Sausalito. The story states that bartenders Bobby Lozoff and Billy Rice at the Trident came up with the Tequila Sunrise. It wasn't until the Rolling Stones arrived at the Trident in 1972 that the cocktail took off. Offering the drink to Mick Jagger, the cocktail became the go-to drink for the Stones across the country. To the point that one of the nicknames for their tour was the "cocaine and tequila sunrise tour." In stepped Lou, the manager of the Trident. For this I'll let Burkhart continue telling the story:
In 1973, Jose Cuervo seized on this new cocktail sensation and began marketing it in various print advertisements, eventually releasing it as one of their canned “club cocktails.”
“Lou, (the manager of the Trident) talked to the Cuervo people,” said Lozoff. “We were the biggest outlet in the United States, and they were talking to us – that recipe, with crème de cassis went on the back of bottles, and at one point our recipe made it on the back of the gold bottle.”
But don't take his word for it. Watch this video to hear the story being related straight from the mouths of those who lived it at the Trident:
The video states that the creme de cassis was removed for simplicity sake. Was Lozoff's version based on the above listed recipe from the Agua Caliente? Who really knows. Does it really matter? I'll leave that up to you.
Add to the mix the Eagles song entitled Tequila Sunrise, which ironically isn't about the cocktail but about just drinking tequila until the sun rises. Nonetheless, the popularity of the song just further made the cocktail one of the go-to drinks of the 1970's. On to the cocktail itself.
I decided to make the cocktail based on the current version that is found in cocktail books. Here is the cocktail and the recipe I used:
I followed the advice of David Wondrich by using freshly squeezed orange juice as opposed to using store bought OJ. While I've had the Tequila Sunrise in the past, I can't say that I've had one as light and tasty as the one I made for myself. I would certainly think that using the Espolon Reposado and fresh OJ over Jose Cuervo and store bought OJ made a big difference in the cocktail. It was simply delicious.
The cocktail was light. The flavor of the tequila stood out without being too sweet, even with the presence of the grenadine. Always go fresh when you can with your juices folks. Here are my thoughts right after tasting the Tequila Sunrise from the SiscoVanilla YouTube Channel:
So for my next post I stay in the 1970's with the Harvey Wallbanger. I'll be posting my thoughts on that cocktail soon. Keep an eye out for it. And with that I leave
