My first brush with this was in a small, craft spirits shop near my house. My father has a penchant for ginger and rum so I thought gifting him a bottle would be thoughtful. The following weekend a text storm from my mother was requesting a case. Some for them. Some for the friends they had over for dinner. Apparently, after decoding iMessage, the four of them were really enjoying the Ready-to-Drink part of Gingeroo. My father later expressed to me, in a way only he can, that every adjective on the bottle was completely true to the product. He emphatically recited those adjectives using his self declared third rule of learning, repetition. Last week we got a little closer to the root of the Gingeroo when we were perusing the New Orleans Whole Foods. The Celebration Distillation, located on Frenchmen Street in New Orleans, is the oldest premium rum distillery in the United States and the nice peeps at Gingeroo welcome pop-ins. With descriptors like refreshing, spicy and delicious, if the folks that make this nectar are as true to the words on their bottle, it’s worth a stop and a sip.
All Drink Stuff - Page 2
Pepsi gets into the craft cola game…AGAIN. It’s hard to imagine the #41 company on the fortune 500 list started as “Brad’s Drink” in a North Carolina pharmacy. Pepsi 1893 is a throwback, although the trending craft culture of our modern, urban, artisanal landscape might have you believing otherwise. Here’s a quick history lesson. Caleb Davis Bradham mixes sugar, water, caramel, lemon oil, nutmeg and some fizzy water over ice. People fall in love. He sells 20,000 gallons of syrup. The US goes to war. Sugar is rationed. Post war sugar prices skyrocket. Bradham has no choice but to buy the high priced sugar to keep Pepsi-Cola alive. In 1923 Pepsi-Cola goes bankrupt. Scratching your chin? Fascinating, I know. That 17th century startup eventually became a success (as you know) so, think of this reissue as a return to Pepsi’s roots, a testament to perseverance, a set of simplistic natural flavors and a small (pharmacy) batch refreshment. There’s a ginger flavor too.
Keeping with this weeks theme, next St. Patrick’s Day be prepared with your own craft brew. The Craft Beer Brewing Kit gives you step-by-step directions how to get the hoppiest, grapefruit infused, saison your tongue has ever tasted. Ok, that’s actually an impossible beer. You’ll have to pick one style for each batch. Choose from a dozen types from Hefeweizen to IPA to Irish Stout and in about 2 weeks time you’ll have your own craft brew ready to drink.
We love chai at FTHQ. When Dona Chai’s concentrate version popped up in our Brooklyn backyard we were, needless to say, first in line. They steep this stuff in small batches (unwritten law here in the BK) keeping an Hindu deities eye on quality. Our favorite thing is the recipes they provide for non-tea use. Talk about a multi-tasker.
As cocktail trends get oakier and smokier mixologists are always looking for new tricks to enhance the taste and the theater of their work. Gone are the oohs and lick lipping ahhs of Tom Cruise flipping bottles. On a recent trip to Milan I had a bartender smoke infuse my Old Fashioned right in front of me. The guys at Oak Bottle are bringing some of that mixology magic to your dinner party or, just your daily post work unwinder sips. The idea was born from the technic of using smaller barrels to “age” wine faster. Taking that a step farther, Oak Bottle aims to age whatever you’d like to put in it. Consider it super small batch.