With music, tasty bites and the native spirits from our neighbor to the south, NWTF will be a little slice of Mexico, with libations for the seasoned tequila connoisseur as well as those looking to fall in love with the agave spirits.

For those that crave a little competition, the Cocktail Contest will feature tequila-inspired  cocktails from bartenders across the Puget Sound area. The competition will happen live at NWTF, the winner being chosen by a panel of judges from around the country.

Northwest Tequila Fest benefits The Benevolent Guild, who are are committed exclusively to assisting children, charities, and support groups in the Puget Sound ...]]> This summer, Mexico comes to the Northwest! On August 18, 2012, the Phinney Neighborhood Center in Seattle will become the site of the very first Northwest Tequila Fest (NWTF), a premium Tequila, Mezcal and Sotol tasting experience.

With music, tasty bites and the native spirits from our neighbor to the south, NWTF will be a little slice of Mexico, with libations for the seasoned tequila connoisseur as well as those looking to fall in love with the agave spirits.

For those that crave a little competition, the Cocktail Contest will feature tequila-inspired  cocktails from bartenders across the Puget Sound area. The competition will happen live at NWTF, the winner being chosen by a panel of judges from around the country.

Northwest Tequila Fest benefits The Benevolent Guild, who are are committed exclusively to assisting children, charities, and support groups in the Puget Sound area. For more information, visit www.benevolentguildseattle.org.

For more information, visit www.nwtequilafest.com.

Instead of just listing recipes or providing general information about ingredients, the book gives detailed descriptions of things like building and maintaining a compost pile for your garden, making pectin from scratch, and applications of homemade syrups and preserves beyond just cocktails. It’s a comprehensive how-to guide to creating your own “cocktail garden” and kitchen, and encourages creativity in using your homemade ingredients and ...]]> Natalie Bovis (aka The Liquid Muse) has it right, “The trend toward marrying the kitchen and the bar has already been underway for over a decade…” In her new book, Edible Cocktails, From Garden To Glass – Seasonal Cocktails with a Fresh Twist, she explores ways in which the home bartender can take this tasty trend from their favorite cocktail bar to their home, and create fresh, seasonal cocktails with ingredients they can grow in their backyard.

Instead of just listing recipes or providing general information about ingredients, the book gives detailed descriptions of things like building and maintaining a compost pile for your garden, making pectin from scratch, and applications of homemade syrups and preserves beyond just cocktails. It’s a comprehensive how-to guide to creating your own “cocktail garden” and kitchen, and encourages creativity in using your homemade ingredients and concoctions to create a cocktail menu of your own. Bravo. She even outlines the definition of “cocktail” and gives the formulas for what cocktails truly are.

We found recipes for everything from Bangkok Lemongrass Agave Syrup to Fig and Whiskey Preserve, with a healthy dose of fresh mixers, (don’t buy sweet & sour mix, please) rimmers, and liqueurs. I loved the section dedicated to meat infusions, with treats like Chorizo-Infused Mezcal and Pepperoni Gin, perfect tipple for carnivores.

If you still aren’t feeling creative after reading the book (which, honestly, I sincerely doubt), there are a plethora of recipes incorporating all the tantalizing new syrups, infusions, liqueurs and mixers  you’ve made from scratch. I dare you to not find 100 ways to use Hibiscus Cabernet syrup or Bacon-Washed Bourbon. I’m itching to make the Blueberry and Black Cherry Shrub as soon as cherry season hits in May.

And for those of you balking at book that might get dirt under your nails, fear not.  As she point out in the book, Farmers Markets are nearly everywhere these days, and each season brings a new batch of fruits, veggies and herbs that can shaken up into a new-found recipe. No destruction of the manicure required.

Edible cocktails can be found at Amazon.com

2011 Triennes Provence, France, $14.99  “Made from grapes pressed following only a very brief period of skin contact. The result is a very light pink color. Aromatics include red fruits and candy, followed by a harmonious ...]]> Rosé is here! Spring’s arrival always coincides with the arrival of our favorite pink wines! Rosés began trickling in towards the end of March, and by mid-month this month, we should be in full swing. Rosé, as explored in the past, covers a wide flavor profile; from very dry to very sweet, and everything in between. The main variables determining the type of flavor profile being: region, grape varietals, and length of time of skin contact with the juice. Judging from past sales numbers, the most popular rosés are also the most dry. Highlighted are a few that have already arrived from our favorite producers.

2011 Triennes Provence, France, $14.99  “Made from grapes pressed following only a very brief period of skin contact. The result is a very light pink color. Aromatics include red fruits and candy, followed by a harmonious and seamless palate. This wine seduces with its freshness and elegance. 70% Cinsault 25% Grenache 5% Merlot.” –Winery notes. This wine was by far Leschi Market’s best seller last year. Act accordingly, knowing it sells out before September. This wines excites us very much!

2011 Tranche Cellars Pink Pape Estate, Columbia Valley, $14.99 “Pale salmon in color. Light aromas of cantaloupe rind, honeysuckle and blood orange, with fresh citrus peel and tangerine.” –Winery notes. Made with very traditional Rhone varietals of Counoise, Cinsault, and Syrah that were all picked by hand over a two week period last October. Production is very small, and Leschi is lucky to get several cases. I highly recommend trying this and buying it up, because once this beauty is gone, it’s gone until next year!

2011 Domaine Sorin Terra Amata, Provence, France, $11.19 “Floral and sweet aromas mixed with pear and light strawberry overtones on the nose. Great acidity with fresh flavors of strawberries and orange. Excellent intensity and a fine lingering finish. 40% Grenache, 15% Mourvedre, 15% Cinsault, 10% Syrah, 10% Carignan, 5% Rolle and 5% Orgi.” –Winery notes. Leschi Market almost had enough to stock this year round, with Thanksgiving and the holidays wiping out the remainder of the previous vintage, but a great new rosé to begin the season with!

Next, I need to alert you to BIG SCORES out of Walla Walla! Congratulations to Reynvaan on their recent trifecta of Wine Spectator recognition. Review, prices, and scores are below. I should note, that these wines were extremely limited before the scores came out, and will sell through pretty fast. Congrats again to the Reynvaan family!

2009 Reynvaan “The Contender” Syrah, Walla Walla. $60. “Polished, vivid and expressive, this seductive mouthful of plum, blackberry, black olive and tar flaovrs finishes on a meaty note. Has depth and elegance. Drink now through 2017.” –Wine Spectator. 94-points!

2009 Reynvaan “The Unnamed Syrah” Syrah, Walla Walla. $51. “Supple, generous and distinctive for its black olive and mineral overtones to a core of ripe currant and blackberry, lingering on the expressive finish against polished tannins. Drink now through 2016.” –Wine Spectator. 93-points!

2009 Reynvaan “In the Rocks” Syrah, Walla Walla. $51. “Firm, with tightly packed but unobtrusive tannins and dark berry and licorice flavors. Hints at black olive and tar as the finish lingers expressively. Drink now through 2019.” –Wine Spectator. 92-points!

Finally this month, I’d like to put the bug in everyone’s ear to SAVE THE DATE. Leschi Market’s annual spring tasting is May 12, 2012. Come taste 50+ wines from around the world. $25 gets you in the door and unlimited tastes. The special event-only pricing will help fill your cellar for the summer. For more information and to purchase tickets, visit: http://lspcc.org/winetasting. We hope to see you all there!

CHEERS! ENJOY!

Kenneth Benner, a Seattle area native, is a trained chef and has worked in such restaurants as Barbacoa, B.O.K.A. Kitchen + Bar, and Dahlia Lounge. Ken is a wine buyer at Leschi Market. He has a passion for learning, a meticulous palate, and a tenacity for searching out the best for his customers while offering some of the most highly coveted wines in the area. His monthly column is intended to inspire and explore new choices in wine, learn about wine with his readers, and share his knowledge and experiences in the wine world. Check out the latest at www.LeschiMarket.com or request to be added to email updates or send questions, comments, or suggestions to wine@leschimarket.com and follow the wine department directly on twitter at twitter.com/leschimarket.

The clean yet classic packaging of Vida Tequila arouses suspicion. Clearly, this was going to be another ultra-premium tequila that fell short on the palate, right? Not so. Relatively new to the scene, the company was founded just 5 years ago by Utah natives Lisa and John Barlow, and has already garnered lots of attention and awards. Tequila.net gave the ...]]> There is no mistaking it, the parade of premium tequilas just keeps on rolling and is showing no sign of stopping. The new appreciation of agave spirits is turning out better tequilas, refined mezcals, and a cult like following that is very reminiscent of Scotch. No complaints here to be sure, but as the parade continues, it’s sometimes difficult to wade through the sea of slick visuals and creative storytelling to find tequilas that live up to their premium price tag.

The clean yet classic packaging of Vida Tequila arouses suspicion. Clearly, this was going to be another ultra-premium tequila that fell short on the palate, right? Not so. Relatively new to the scene, the company was founded just 5 years ago by Utah natives Lisa and John Barlow, and has already garnered lots of attention and awards. Tequila.net gave the Vida Reposado a Best of the Best of 2011 title, in the category of Highland Reposado Tequila Winners. It also garnered Best 100% Reposado in Agave.net’s 2008 Agave Spirits Challenge.

The revered reposado wasn’t among our samples, but we can attest to the smooth, uncomplicated, double-distilled blanco that we were happy to try. It might come in a little hot, but it’s very clean, tasting of agave with a touch of white pepper, and finishes with a bit of spice and sweetness.  For lovers of blancos, it’s ideal for sipping, but also mixable for those who crave a cocktail.

As of this week, Vida will be available in 7 states, with the latest two markets being Washington D.C. and Maryland. Alas, Washington State is not yet among the lucky locations, but this makes the countdown to the resolution to Washington State’s liquor privatization all that much more anticipated.

For more information about Vida: www.vidatequila.com, or of course, visit them on Facebook.

Treveri Cellars Sparkling Pinot Gris NV, $13. Yakima Valley. After meeting with and tasting through the lineup, it is tough to pick just one from this sparkling-only producer out of Yakima. All phenomenal. They also produce sparkling Chardonnay, Mueller-Thurgau, Riesling, Gewurztraminer, ...]]> March is Washington Wine Month! There are many great wines being produced right here at home that it would be impossible to try them all. In fact, with now over 750 registered wineries in the state, one would be hard pressed to try one wine from each winery in the course of a year, let alone in a month. I thought it would be a great time to highlight can’t-miss, must-try Washington wines. Use this as your guide to Washington Wine Month, as I present seven solid selections of varying price points and multiple AVAs for you to choose from.

Treveri Cellars Sparkling Pinot Gris NV, $13. Yakima Valley. After meeting with and tasting through the lineup, it is tough to pick just one from this sparkling-only producer out of Yakima. All phenomenal. They also produce sparkling Chardonnay, Mueller-Thurgau, Riesling, Gewurztraminer, and Syrah! In other accolades, Treveri was the sparkling wine of choice served at the 2011 State Department Holiday Receptions at the White House. Definitely worth a try!

2010 Thurston Wolfe PGV, $13. Washington State. A blend of 56% Pinot Gris and 44% Viognier, had our tasting team completely stumped, including yours truly! The Viognier offers refreshing tropical fruits while the Pinot Gris contributes a bracing acidity. An old world tasting wine right from our very own backyard.

2009 Chateau Ste Michelle Syrah, $9. Columbia Valley. This wine has been sky-rocketing up the Leschi Market best seller’s list. A dramatic price increase is looming, but we are doing everything that we can to keep this approachable, soft, and jammy wine in the very affordable price range. Stay tuned but act quickly!

2009 McKinley Springs Cabernet Sauvignon, $14. Horse Heaven Hills. In the last 2 years, Leschi Market has blasted through 2005, 2006, 2007, and 2008 vintages. The tasting team has tried each vintage change with the same question, “Will it be as good as the previous vintage?” I am here to attest that the answer is a resounding YES! Each vintage continues to impress me. The fact that a wine with this structure, fruit, and balance can stay under $15 amazes me. I don’t expect this vintage to last much longer than any of the previous.

2008 Foundry Vineyards Fire Red, $17. Walla Walla Valley. A blend of 54% Merlot, 28% Cabernet Sauvignon, 9% Cabernet Franc, and 9% Malbec. I talk a lot about the importance of the quality to price point ratio. The blend of this fruit, and careful attention to every winemaking detail results in a gorgeous wine that over delivers many times over. For under $20, you’ll experience ripe, black fruit, pepper, and slight oak giving way to a long silky finish that will have you pouring a second glass before you know it. A true superstar winery worth a look.

2008 McCrea Cellars Syrah, $22. Yakima Valley. McCrea’s single vineyard Syrahs (Boushey and Ciel du Cheval $35) are truly brilliantly made wines, and this addition to their lineup is incredible. Blackberries, licorice, earth, and sage collide to provide one of the best Syrahs around. Great nose, delicious in the mouth, and a long, smooth finish.

2007 Cadence Tapteil Vineyard Red, $43. Red Mountain. Now I leave you with neighborhood resident Ben Smith’s wine, and the review from the Wine Advocate of one of our perennial favorites. Have a great month celebrating all things Washington! “Composed of 56% Cabernet Sauvignon, 33% Cabernet Franc and 11% Merlot. Aromas of mineral, damp earth, herbs, sage, cassis and black currant lead to a medium to full-bodied wine with incipient complexity. Savory, smooth-textured, well balanced. This firm, lengthy offering will be in its prime through 2027.” – Wine Advocate, 92-points.

CHEERS! ENJOY!

Kenneth Benner, a Seattle area native, is a trained chef and has worked in such restaurants as Barbacoa, B.O.K.A. Kitchen + Bar, and Dahlia Lounge. Ken is a wine buyer at Leschi Market. He has a passion for learning, a meticulous palate, and a tenacity for searching out the best for his customers while offering some of the most highly coveted wines in the area. His monthly column is intended to inspire and explore new choices in wine, learn about wine with his readers, and share his knowledge and experiences in the wine world. Check out the latest at www.LeschiMarket.com or request to be added to email updates or send questions, comments, or suggestions to wine@leschimarket.com and follow the wine department directly on twitter at twitter.com/leschimarket.

A distillate of grapes, pisco is technically a brandy and popped up exactly where you might expect it to: in the winemaking regions of South America. It was originally made as an alternative to brandy from Spain, called orujo, back in the 16th century. Trade wasn’t nearly as quick as it is these days, and the settlers got tired of waiting (and probably paying) for the brandy from the homeland. The alternative, while not the same as the tipple they were used to, was quite good, and became the definitive distillate of the area.

In the early 20th Century, cocktails were enjoying a ...]]> Happy (Peruvian) National Pisco Sour Day! As the “official” cocktail of both Chile and Peru and the only well known cocktail with pisco in it, this cocktail carries a lot of responsibility as ambassador to the cocktail swilling world.

A distillate of grapes, pisco is technically a brandy and popped up exactly where you might expect it to: in the winemaking regions of South America. It was originally made as an alternative to brandy from Spain, called orujo, back in the 16th century. Trade wasn’t nearly as quick as it is these days, and the settlers got tired of waiting (and probably paying) for the brandy from the homeland. The alternative, while not the same as the tipple they were used to, was quite good, and became the definitive distillate of the area.

In the early 20th Century, cocktails were enjoying a worldwide audience and the story goes that one Victor Morris found himself playing with pisco. He was an American living in Lima, with a bar named Morris’ Bar. The Whiskey Sour had become very popular, and Morris capitalized on this by making a version with Pisco, simple as that. There is another story, told by the Chileans, that claims an English sailor by the name of Elliot Stubb landed on (what later became) the Chilean coast. He settled there, opened a bar, and created several cocktails containing pisco, one of which is the famed pisco sour. Who can legitimately lay claim? You decide. In the meantime, let’s make something to celebrate with!

There are several recipes out there, this was found in a Peruvian cookbook bought in Lima. While the use of a blender is frowned upon by many a bartender, in this case, the results are hard to ignore.

Salúd!

Pisco Sour

3 oz pisco
1 oz key lime juice
1 oz simple syrup
½ egg white
ice

Blend all ingredients together in a blender. Dust the top with cinnamon or a couple dashes of Angostura bitters. In Perú, Pisco sours are served in a brandy snifter, but use whatever is handy!

Don’t get me wrong, I had to know how to pour drinks too. I worked day bar for a year and a half, laboriously setting up the bar, taking pour accuracy tests and learning recipes before I caught a break and worked a Saturday night. But I was trained to tend bar, to be the one you see ...]]> I feel lucky I started bartending when a short skirt, easy smile and attitude got you farther than knowing the Savoy Cocktail Book cover to cover, or when suspenders and a flat cap were the uniform. My first regulars loved knowing a fresh pint would be ready before they finished the one in hand, that I knew the name of their husbands, wives and kids, and if the conversation got stagnant I had a repertoire of really bad jokes to break the tension.

Don’t get me wrong, I had to know how to pour drinks too. I worked day bar for a year and a half, laboriously setting up the bar, taking pour accuracy tests and learning recipes before I caught a break and worked a Saturday night. But I was trained to tend bar, to be the one you see in the movies: the host of a party, enigmatic and funny. It was a given that I was also fast, knew my recipes and was in control of my bar top at all times.

Today’s bartender looks a little different. For every new craft cocktail bar we are graced with, we get five new “mixologists”, trying to make a name for themselves. 8-step cocktails, infusions Jerry Thomas couldn’t have conceived of, and obscurely named concoctions. I don’t mean to sound ungrateful: this cocktail revolution has brought back forgotten recipes, put emphasis on quality over quantity, and given an air of sophistication to a profession that didn’t even take itself very seriously. But as with any profession that earns itself more clout, there are always those who take it too far.

12 years ago I sat at Murray Stenson’s bar and ordered a Chocolate Martini. He made one for me with nary as much as a raised eyebrow, knowing that I was a newbie, with no earthly idea of what a good cocktail was. He was gracious, fun to watch, and treated everyone who was in his care respectfully no matter what they drank. This is the guy who knows more cocktails, has waited on more people, and is more beloved than any other bartender out there. I’ve watched people with a fourth of his talent have ten times the attitude, and for what? We are in the service industry. Without those patrons at the bar, you have no job. Why look down your nose when they don’t know what demerara syrup is? Nine times out of ten they don’t give a shit that it took you 6 months and dozens of batches to get your bitters recipe perfected, or if you shook that cocktail when Harry Craddock would have stirred it. They just want a good cocktail, and they want someone who isn’t going to be surly and contemptuous when they order a vodka martini. And if they want to talk to you, it shouldn’t be a burden: a bar, by nature, is a place for people to interact. Quit acting like you have other things to do.

We are all guilty of not understanding when someone doesn’t take as much of an interest in what they drink as we do, myself included. I think I used it as a shield when I felt defensive. You make six figures a year? Well, cosmopolitans are for pussies. His lack of taste and my lack of typical career path do not make either of us good or bad. Drinking is a very personal thing, indicative of our taste and what we like as an individual. Who am I to judge you for what you like to drink? Bottom line is, my job is to make you a cocktail, to serve you an experience. There is a nobility in being a gracious host, one I fear is rapidly being lost.

I recently hung up my apron after 10 years behind the stick. I get to play at home now, for friends and family, and can take 15 minutes to make a drink if I please. I don’t have to be nice, I can make that 8 step cocktail with the obscure name because I want to experiment with all the cool ingredients I have accumulated over the years. Perhaps now I would be classified as a mixologist. But there is nothing like the feeling of walking behind a bar with people as far as the eye can see, slinging drinks as fast as you can, with a smile on your face, jigger be damned.

I prefer ‘bartender.”

The worm myth has been debunked and José isn’t the only guy at the party anymore, so why the fear? A flood of delicious tequila has been streaming over the border for years now at an exponentially increasing rate, and yet it’s one of the most neglected spirits in the cocktail world. We recently re-tasted all of the delicious Herradura tequilas (blanco, reposado, and ...]]> Too many people are scared of tequila. For some the name alone elicits a face-contorting reaction, and trying to sell a tequila drink to an unseasoned drinker usually ends with a “oh no, that’s way too harsh for me!” That same person will then order Jack Daniels or something equally debasing, and shoot it straight. How do people arrive at a shot of whiskey being less harsh than a tequila cocktail? Something has gone horribly wrong here.

The worm myth has been debunked and José isn’t the only guy at the party anymore, so why the fear? A flood of delicious tequila has been streaming over the border for years now at an exponentially increasing rate, and yet it’s one of the most neglected spirits in the cocktail world. We recently re-tasted all of the delicious Herradura tequilas (blanco, reposado, and añejo, respectively) and it got us thinking. Everyone will drink a margarita, right? It’s the tequila gateway drug, a glass of salty, limey deliciousness. Why stop there? It’s okay to stray from vodka, it will always be there for you to jump back into bed with if you get too scared, we promise. Try a little tequila with us… you can tell vodka you were going through an “experimental” phase.

Below are some classics we stirred up, substituting tequila for the base liquor. For quality assurance, we taste tested each and every one (and enjoyed every minute of it!) A purist might turn up his nose at a cocktail that wasn’t created with the spirit in mind, but we found these cocktails to be differently delicious with their substitutions.

If you find your own classic that you want to share, let us know! We are always interested in new ways to drink the agave spirit. If these don’t have you running for the hills, try any of the Herradura tequilas straight: we suggest the añejo over a bit of ice. Lovely.

Tequila Manhattan
The only tweak is the orange bitters. We liked it better than Angostura in this case.

3 oz Herradura Añejo
3/4 oz Dolin Rouge
3 dashes Regan’s Orange Bitters

Stir all ingredients with ice, strain into cocktail glass.

Cadáver Reanimador Numero Dos
(Corpse Reviver #2)

1 oz Herradura Blanco
1 oz lemon juice
1 oz Cocchi Americano (or Lillet, if that’s on hand)
1 oz Cointreau
3 drops of absinthe

Shake all ingredients with ice, strain into cocktail glass. Garnish with a de-stemmed cherry.

Jimador Punch
(Planter’s Punch)

2 oz Herradura Reposado
1 tsp sugar (we used Demerara, because we like it better)
1 oz lemon juice
2 oz orange juice
1 splash of grenadine

Shake all ingredients with crushed ice and pour un-strained into a pint glass (or similar). Garnish with a slice of lemon, lime and orange.

Cheers!

Want to know more about tequila? We know a little, read this.

He was born Michael King Jr. on January 15th, 1929, and every year millions of people get a long holiday weekend in the dead of winter when it’s too cold to BBQ, and the only logical thing is to cozy up indoors. In honor of the occasion, we gathered up some classic cocktails to commemorate and celebrate his life.  Is this a classic drinking holiday? No. But why not find reasons to celebrate every day of life? ...]]> Monday is Martin Luther King Day, a day when many reflect on how far this country has come in the fight for civil rights. Many of us think we still have a ways to go, but it’s worth a moment to think about the good Doctor, and all he stood for. Without him, it’s hard to say where we would be as a society.

He was born Michael King Jr. on January 15th, 1929, and every year millions of people get a long holiday weekend in the dead of winter when it’s too cold to BBQ, and the only logical thing is to cozy up indoors. In honor of the occasion, we gathered up some classic cocktails to commemorate and celebrate his life.  Is this a classic drinking holiday? No. But why not find reasons to celebrate every day of life? In the words of Dr. King… we have a dream.

Kings Jubilee
Invented by Harry Craddock of Savoy Cocktail Bar. If you can’t find Daiquiri Rum, don’t fret: it’s Cuban. We used an aged Puerto Rican Rum and enjoyed the result.

3/4 oz lemon juice
3/4 oz Maraschino
1 1/2 oz Daiquiri Rum

Shake over ice and strain into cocktail glass

Dream Cocktail
Found in the Savoy Cocktail Book, though the version in Esquire Drinks by David Wondrich has orange bitters, this one does not. Feel free to add it if you wish. After all, you have to drink it, not us.

2 oz Brandy
1 oz orange curacao
1 dash of Absinthe

Shake over ice and strain into cocktail glass

Doctor Cocktail
This one is the Trader Vic variation of the Frank Meier (of the Ritz Bar in Paris) recipe, circa 1936. We found this variation in Vintage Spirits and Forgotten Cocktails (Ted Haigh), although we prefer it with just a little less lime juice, depending on how citrusy your Punsch is.

2 oz Jamaican Rum
1 oz Swedish Punch (might be hard to find! See below)
1 oz fresh lime juice

Shake over ice and strain into cocktail glass, garnish with a lime twist.

Cheers!

____

Well, Swedish Punsch is one of those things that is just starting to appear in the U.S., as importer Haus Alpenz has started bringing it stateside. Esquire featured it in the 2011 Bottles you will want to try, which is sure to help prompt more retailers to carry it. Here in Washington, we are in a huge state of flux with the passage of 1183 (privatization) so there is no telling who will have what when the dust settles, but for now we haven’t located any. (If you find a bottle, tell us!) If you are feeling crafty, you can make it yourself with the recipe below courtesy of Savoy Stomp. You are going to need to locate a bottle of Batavia Arrack, but it is much more readily available.

Swedish Punsch – Tales Version

2 750ml Bottles of El Dorado 5 Year Demarara Rum
1 750ml Bottle Batavia Arrack van Oosten.
8 lemons, sliced thin and seeded.
750ml Water.
8 teaspoons Yunnan Fancy China Black Tea.
2 crushed cardamom pods.
4 cups Washed Raw Sugar.

This makes a bit more than 3 litres.

Put sliced lemon in a resealable non-reactive container(s). Pour Rum and Batavia Arrack over lemons. Cover and steep for 6 hours.

Heat water and steep tea and cardamom in it for the usual 6 minutes. Pour through cheesecloth to remove tea leaves and cardamom pods.

Dissolve sugar in hot tea and cool to room temperature. Refrigerate.

After 6 hours, pour rum off of sliced citrus, without squeezing fruit.

Combine tea syrup and flavored rum. Filter and bottle in a clean sealable container(s). Age at least overnight and enjoy where Swedish Punch is called for.

Things were starting to make sense. From the island of Martinique, Clément Créole Shrubb is a delicious liqueur d’orange made with Rhum Agricole, from the distinguished line of Clément. The recipe is said to be a Créole one (hence the name), a few hundred years old. A blend of white and aged rum is infused with macerated orange peel ...]]> If someone says “shrub” to us, the obvious visual is something leafy and green. Even after sampling Clément Créole Shrubb for the first time, we were still confused at the use of the word to describe it. Shrubb? A degree in English was failing us. And yet, when faithful friend Google was consulted we discovered, “shrub” can also be  “a beverage made from fruit juice, sugar, and a liquor such as rum or brandy”, derived from  the Arabic urb, meaning a drink.

Things were starting to make sense. From the island of Martinique, Clément Créole Shrubb is a delicious liqueur d’orange made with Rhum Agricole, from the distinguished line of Clément. The recipe is said to be a Créole one (hence the name), a few hundred years old. A blend of white and aged rum is infused with macerated orange peel and spices, and voila, a delicious liqueur is born.

Why Rhum Agricole? This particular type of Rhum is made primarily in the French West Indies, and is distilled with sugarcane juice instead of molasses. It has more vegetal, earthy characteristics than its cousins, literally translated as agricultural (agricole) rum (rhum). This style was born out a surplus of sugar cane in the late 1800′s in the West Indies. Europeans had started making sugar from sugar beets, making the increasingly expensive sugar cane from the islands obsolete. Sugarcane factories were soon underwater financially, and distillers found that they could make rhum without the sugar production process by simply pressing the cane and distilling the juice.

These days, it is a more expensive way to distill. There is a rather small, two month window in which rhum agricole can be made because the sugarcane must be pressed when the cane is fresh and at the peak of maturity. These rums also carry their own A.O.C., or Appellation d’Origine Contrôlée, a controlled designation of origin from the French government, and a sign of quality to those keeping track.

Clément has blended two French traditions with their Shrubb: rhum and orange. The result is a mixable, sip-able treat that is both sweet and spicy, and one that has earned 92 points from the Beverage Tasting Institute. You can use it in the place of Grand Marnier for a more complex taste, or get a little more creative with it in your cocktail creation, but it is a tasty experiment no matter what you do with it.

With a plethora of recipes to choose from, we decided to share one of our favorite winter drinks. Cheers!

Blueberry Tea
1 oz Clément Créole Shrubb
1 oz Amaretto
Earl Grey Tea

Steep the tea according to the directions, discard tea bag. Add ingredients, stir gently. Garnish with an orange twist.