Creative Loafing: Southern cocktail culture

The South and cocktails go together like sweet tea and lemonade. But, if last week’s Atlanta Food and Wine Festival is any indication, the South is also embracing cocktails that go way beyond easy inspirations like the Arnold Palmer. In fact, the opening toast of this festival was a cocktail that simply and deliciously managed to blend Old World elegance with Southern heritage — a flute of sparkling wine topped with a pour of floral Four Roses bourbon. A perfect drink to toast the festival; a perfect drink to capture the anchors and aspirations of drinking in Atlanta…

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The Holeman and Finch Bartender Survival Kit

The fine folks of the Holeman & Finch gustatory empire created an epically brilliant survival kit for rockstar bartenders visiting last week’s Atlanta Food and Wine Festival. It’s so epically brilliant, in fact, that it deserves to be shared as a model of Southern hospitality done right. Note the clever illustrated instructions, especially the subtle reference to inappropriate ways to sign your name when thirsty fans are seeking autographs.

Contents:

1 Towel. For wiping sweat from brow during Southern heat.

1 Fernet Branca. For instant joy and street cred to boot.

1 Bottle Opener. Duh.

1 Packet of Goody’s Powder. For the morning after.

1 Pack of Mints. To spare those around you.

1 Sharpie Pen. To appease the clamoring hordes of autograph hounds.

Holeman & Finch operation hospitality? Mission accomplished.

Drinking at the Atlanta Food and Wine Festival 2012

I had a good many things to drink at this past weekend’s Atlanta Food and Wine Festival, most of them being quite enjoyable. I also took a good many photos, most of them being dark and blurry. Here are some of the better ones, to give you a bit of a feel for this fest of food and drink, followed by my top 10 list of potent potables consumed. Also, keep your eyes open for my upcoming cocktail feature in Creative Loafing Atlanta that will build on some of the interesting cocktail trends seen at the festival (update: and here it is). In the meantime, enjoy the photos, and scroll down for the top 10 list…

Top 10 Potent Potables Consumed at the Atlanta Food & Wine Festival, 2012:

10. Van Winkle Special Reserve 12 year old Bourbon: I had forgotten how good the Van Winkle 12 is, really not that far below the 15 year old
9. Four Roses Single Barrel Bourbon: full of baking spice and honey, very nice
8. The Longnecker: sparkling wine with a float of Four Roses yellow, you need to try this, now
7. Chatham Artillery Punch: with Dave Wondrich at the History of the Southern Cocktail seminar, quote: “I’ve seen bad things happen from drinking this.”
6. Pappy Van Winkle 20 year old Bourbon: can’t go wrong
5. Mezcal Negroni: from bartenders Paul Calvert and Navarro Carr, earthy and smoky and sharp and bitter, just like I like it (made with Cocchi Vermouth di Torino and Aperol)
4. Bourbon Nib Brittle: from Olive & Sinclair Chocolate in Nashville. You don’t necessarily taste bourbon in this, but the aging of the cacao nibs in the barrel adds some incredible flavor to this dark chocolate (67%, from Ghana!) and cacao nib brittle.
3. Barolo Chinato cocktail: from Neal Bodenheimer and Nick Detrich of Cure and Bellocq in New Orleans, this was whipped up with Rittenhouse Rye, Hum (American Amaro basically), and orange peel. Wow, great balance, depth and flavor.
2. Dulce Monastrell Cobbler: another one from the boys of Bellocq, this one with a Spanish fortified wine, a bit of simple syrup, bitters and fresh fruit. An amazingly refreshing but rich summer cocktail.
1. 1863 and 1912 Madeira: OK, I didn’t even drink this one – but the best moment of the festival was just smelling the aroma in the air of the room where these ancient Madeiras were being poured. Seriously. Amazing.

Anyone else out there make it to the festival? Let us know what your favorite sips were, too!

Also, check out the incredibly awesome bartender survival kit that Holeman & Finch was handing out to visiting bartenders.

Thirsty Spending: Bar Gadget Edition #1

I’m not one to spend money on fancy bar gadgets or decor, better to use those hard earned dollars for the wine or beer or whiskey itself. But I couldn’t help but have a little bargeek envy over this fine cocktail (or tea, or whatever) trolley designed by Jorge Zalszupin back in 1950, now available for a lofty $10,950. Gulp. Doesn’t it look just perfect for a few bottles of bourbon and rye, some Luxardo Maraschino liqueur and bitters? Nah, I’ll just stick with the old retired barrel I use as a very effective pouring station.

On the much less expensive end of the spectrum, I also noticed this elegant and futuristic bit of unnecessary wine gadgetry: the Rabbit Wine Chilling Carafe from Metrokane. It features a silicon sleeve that secures a stainless steel ice chamber within a carafe of fine crystal – all that fancy technology designed to chill your wine to a nice, crisp, tongue-numbing, absolute zero on the Kelvin scale, AKA −273.15 °C. OK, I made that last part up. I assume it keeps the wine nice and cold. And simply looks cool, too (despite the eerie resemblance to a urine sample taken at NASA headquarters).

So what are the latest bar gadgets that you’ve had your eye on? Or, like me, do you prefer to save the dough for the good stuff? Either way, cheers.

Cathead Honeysuckle Vodka: Tasting Notes

Cathead Vodka

Note: This was written in 2012. Cathead has improved their Honeysuckle Vodka since.

I dig Cathead Vodka. I like the outsider art craftiness of the somewhat menacing looking cat on the bottle. I like the little-bitty blue cat heads on the backside of the back label that are visible through the clear spirit. I like that they “support live music!”(who wouldn’t?).  I like that they’re from Mississippi and are doing something good in that state that could use more good things (tamales are my favorite very good thing from Mississippi). And I also like that they are the first company to attempt a honeysuckle flavored vodka.

For sons and daughters of the South, there are few memories of youth as fine as that of discovering a good honeysuckle patch and having an older sibling or friend or parent show you the precious prize that rests within each little flower. You mean there’s more to that messy bush of tiny flowers than just an intoxicating aroma? Then you try one – plucking a honeysuckle flower off the vine, carefully clipping off the end and pulling the stamen on through the flower, hoping and praying that your bit of effort results in a big blob of honeysuckle nectar, then seeing that drop emerge on the end of the string and dipping it onto your tongue. Ahhh, a too tiny touch of heaven. You can see why I might be excited at the prospect of a good honeysuckle flavored spirit – the mystical honeysuckle is engrained in my memories.

And I had reason for hope, too, knowing that Cathead Vodka makes a good Southern product, having purchased a bottle of their regular vodka a few months ago at H&F Bottle Shop here in Atlanta. Well, the Cathead Honeysuckle is now hitting store shelves. The company was kind enough to share a bottle with me for tasting purposes.

The first thing I noticed was that the label sports a smaller cathead, now in gold, missing its eyes and nose and mouth. And I do miss those features, the angry air they lent its older brother cat. The Honeysuckle clocks in at 70 proof, a notch below the standard Cathead Vodka’s 80 proof, so you can say there’s more missing than just the eyes and nose and mouth. So how does it taste? Has Cathead been able to put the essence of springtime in the South into a bottle of vodka?

Let us see. On to the tasting notes:

Cathead Honeysuckle Flavored Vodka
70 Proof
Approx. $20 Retail

My hopes for magic in a bottle are dashed as soon as I sniff this.  At 70 proof, the nose is amazingly like rubbing alcohol, cheap vodka, something you might have turned down back in college. Yes, there is some honeysuckle in there, but it’s buried so deep under fumes and a bandaid plasticity you don’t want to look for it. On the palate, layers of sharp burn and cloying sweetness duke it out, with none of the delicate beauty that honeysuckle should display. There’s also a literal lip-tingly burn to it.

The fact that Cathead’s regular vodka is so nice makes this all the more confounding. And the Honeysuckle is just 70 proof? Cathead was on to something when they lowered the alcohol in the Honeysuckle, but they didn’t go far enough if they want anyone to enjoy this out of the bottle. And maybe that’s the point – this cries out for mixing, but it didn’t have to be so.

Sure enough, when a good bit of water is added, the alcohol heat is washed away, kind of like the cool that comes after a storm. The delicate floral notes start to emerge more seamlessly. It even turns into a decent sipper, smooth and clean, with a small amount of sharp sweetness that isn’t quite in the league of honeysuckle, but pleasant nonetheless. There’s plenty of room to use this in cocktails, with pineapple juice sounds nice, or even some dry vermouth in larger than normal proportion to the vodka. But does it capture the pleasure of honeysuckle like sweet tea vodka does for sweet tea? Not even close.

I hate to put out a bad review. Especially on a brand I like. (Thankfully) I doubt they’ll lose any sales because of this, but Cathead Honeysuckle just doesn’t cut it. Hopefully they can improve upon the formula – I’m still eager for a spirit that does honeysuckle right. Verdict? Avoid. If you’re looking for something with a lovely floral profile not unlike honeysuckle that will work great in cocktails, check out St. Germain elderflower liqueur. Or, better yet, head down to your local honeysuckle bush and have at it!

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* Thirsty South Rating Scale:

Wow – among the very best: knock-your-socks-off, profound, complex liquid gold!
Excellent – exceptional in quality and character, worth seeking out, highly recommended
Good Stuff – solid expression of its type/varietal, enjoyable and recommended
Fair – fairly standard or exhibiting obvious though minor flaws
Avoid – move away folks, nothing to see here, a trainwreck

Full Disclosure: Bottle provided as tasting sample for this review.