The long weekend is coming up and that is exactly why National Caesar Day is celebrated on the Thursday right before the May holiday weekend. What else says celebrate, relax in the sun and let’s get summer started quite like a Casear?
This amazing drink is such a personal thing. Everyone likes theirs a little different, right down to the amount of spice added. When you’re drinking rum and coke, for example, the only variation you will get is the choices of rum or whether or not to add a lime.
How Do You Garnish Your Caesar?
Caesar’s can be garnished in so many different ways. Bartenders are getting crazy creative with them. They are opting out the exhausted, boring celery (sorry, celery, you’re great, too) and embellishing with spicy green beans more often.
Some are downright beautiful such as this Kimchi Caesar at Das Lokal. Some border on the ridiculous, from pickles, to lobster tails even sandwiches!
I’ve included a link below to a site of photos that showcase this insanity. No matter how you like them, they are perfect for those Sunday morning hangovers.
The high salt content in a Caesar helps you retain water and battle the dehydration. If Hair of the Dog is not for you, though, try a poutine! Speaking of hangovers, did you know the scientific term for your hangover? Veisalgia. It comes from the Norwegian term “uneasiness following debauchery”
The so-called hangover cure was created in Calgary, Alberta. Walter Chell, the Italian Bartender created the drink for the opening of the Calgary Inn in 1969. It is now the Westin Hotel.
As the story is told, the flavours of the traditional clam pasta, Spaghetti alle Vongole, gave him the inspiration to create a drink to mirror the taste when asked to create a signature cocktail for the opening.
How Did It Bloody Get In There?
Chell named it the Caesar, for an ancestor in Italy. It’s full name is now Bloody Caesar. While Chell worked to perfect the drink, he had patrons sample for him. One referred to it as “A damn good bloody Caesar!” Or were they just keeping in line with the vodka and tomato juice beverage, Bloody Mary?
Great story but it is believed that clam cocktails already existed. Not to take anything away from fellow neighbours in Calgary but a recipe was found in The Artistry of Mixing Drinks. This was published in 1936.
A virtual page-turning copy can be found here under Bartender Guides. The first 19 pages contains very interesting reading but if you want to jump right to this mysterious recipe that was found, enter page #28 in the upper box and hit enter. It’s not exactly the same as today’s version since Mott’s provides an easy mix of tomato and clam juice.
Starting on page 123, there are handy pages of useful information, anecdotes for poisons and emergency clean up methods. Also quite interesting to read, if you’re so inclined.
Over 350 million Caesars are consumed annually. Much of these numbers could very well be Canadian and Mexicans. Some Americans are not overly familiar with the drink.
Odd, because Mott’s is an American name brand but is only now being seen more often in stores across the States. Maybe the craze of Caesars will soon catch on.
In 2010, Parliament officially named the Caesar Canada’s National Cocktail. This weekend enjoy the beautiful blooms at the Tulip Festival at Parliament and do your own experimenting of Caesars!
Since we are on the topic of Parliament which is in Ottawa, Canada’s Captial City, one other place to find a fantastic Caesar is at Ottawa’s Oldest Tavern, The Lafayette on York Street in the Market. Again, it is a personal preference unique to you or me, just offering a favorite of my helpful taste tester.
The Mimosa, that delicious breakfast drink that is so popular on holidays, special family events or any old Sunday brunch, and is so easily prepared with equal parts champagne, or sparkling wine, and orange juice.
Champagne and sparkling wine are really the same. If this wine is made in Champagne, France then it can be labelled as Champagne. If it is produced anywhere else it gets titled sparkling wine.
Many accounts name Frank Meier as the inventor of The Mimosa in 1925 while he worked at the Hotel Ritz in Paris, France. Meier tended bar at the American Bar, preparing cocktails, one being his signature drink, the Bees Knees. Perhaps you know his published book The Artistry of Mixed Drinks.
It has been recently discovered that Frank had become a spy for the French Resistance yet continued working at the bar during WWII while Hitler Occupied France. Many of The Ritz’s staff doubled as spies for the French and British. He fabricated false documents for Jewish individuals, staying at The Ritz, to avoid concentration camps, passed notes for the attempted assasination of Hitler. He later disappeared when he was caught embezzling money.
A surprisingly captivating book I read not too long ago, The Last Time I Saw Paris, is a story about the French Resistance set in and around the Hotel Ritz during the 40’s. If you’re interested in reading this great book, I would be happy to loan it to you. (If you are in the Ottawa area, of course).
If you’re in Paris, seek out these interesting sights:
Pere Lachaise – an estimated 300,000 to one million people are buried at this cemetery and park. Visit the graves of Jim Morrison, Oscar Wilde and Chopin.
Of course, another story exists. Captain Herbert Buckmaster opened a gentleman’s club, Buck’s Club, in 1919, to rival the other “stuffy” bars, and is famous for Buck’s Fizz which debuted in 1921. The bartender at the time, McGarry, created the more potent drink with 2 parts champagne to 1 part orange juice.
A Gentleman’s Club is a members only establishment. By the 19th Century, over 400 of these clubs were in operation in London. They provided an escape for the British elite from their ‘open book’ lives to relax, gamble, socialize with friends, play parlour games, such as charades, or get a good, hot meal.
Interesting to note, Buck’s Club uses a josper grill It is an oven and grill in one unit and is soley powered using charcoal. To experience this, you can find them at 18 Clifford St., London, England. Good luck finding much information on this club. Their ‘website’ offers only an address and contact information as they are by invitation only.
While in London, tour the reconstructed outdoor Shakespeare Globe Theatre. The original was demolished due to a miss fired cannon during a Henry VIII performance.
I made an exciting discovery! The Torchlight Shakespeare Festival will be playing here in Ottawa this summer. I have never experienced an outdoor play and now have the chance to see one. Plays will be featured at various parks throughout the city each night this summer from July 3 August 19 at 7pm. Believe it or not, this company has been setting up their plays in parks for the last 15 years and have never charged a dime, only asked for donations (suggested amount $20). Use the link if you want to receive emails on locations or even if you want to join their ranks as an actor. I actually did.
Perhaps, the Frank Meier concoction was truer to today’s equal parts version, and less intoxicating. Also worth mentioning, Alfred Hitchcockcock claims to have popularized drinking mimosas as a brunch specialty in the 1940’s.
In Ottawa, you can enjoy a Mimosa at The Red Lion, in the Byward Market, or the Wellington Diner at 1385 Wellington Street and at Stoneface Dolly’s on Preston St., just to name a few. You may have to wait for the weekend breakfast to get one, though.
I found these handy single serving bottles at the LCBO for $12.95. Great for those days when you only want one Mimosa instead of feeling pressured to polish off a full champagne bottle because now you’ve opened it!
Well, sort of. In 1586, English privateer, Sir Francis Drake, lead his men to Havana where things took a bad turn.
The good news? They managed to steal a pile of gold.
The bad news? Many men suffered from malnutrition and scurvy, leaving the entire crew stranded in Havana.
Knowing citrus aided in the prevention, Sir Francis Drake sent a small party of men to shore to find some natives who could direct them to medicinals to administer to the sick men. They arrived at Matecumbe, Florida which is roughly in the centre of today’s Florida Keys.
The concoction they brought back to ship was made up of chuchuhuasi bark soaked in distilled sugar cane juice (rum), then mixed with lime and mint. Voila, El Draque.
The good news? They became well again.
The bad news? They continued to plunder and pillage.
To England, he is a hero, to the Spanish, he is a pirate.
Moral of the story?
We can be grateful to those who paved the way for the vast array of cool drinks we have access to today. By the way, which drink does Drake’s 1586 brew most resemble?
And why the name cocktail?
Apparently, the crew drank the mix from a long spoon with a cocktail handle. An image of this type of spoon brings up a bartenders mixing spoon which only holds about a teaspoon. I would doubt a teaspoon of El Draque would amount to much healing. My guess, they used something that resembled a ladle. The real question is why is the handle of this spoon called a cocktail?
Whether this story is the true origins of the cocktail drink, no one can really know for sure. As with many drinks, there are conflicting stories of who made the first one. This is no exception. Let me continue…
In 1731, James Ashley ran a Punch House in London, England and claims to have made the first cocktail, or rather, punch.
A recently opened Punch House in Chicago features pre-made punch served by the glass, by the carafe or, if you’re a larger group, by the punch bowl. Hmm, gives me an idea for Rum Punch Day.
Sadly, there are no Punch Houses in Canada. Pity.
Another story features Antoine Peychaud, of New Orleans, as the originator of the cocktail. Peychaud served mixed drinks in a coquetel, French for an egg cup. It was difficult for the English to pronounce and instead referred to it as cocktail.
Peychaud Bitters is produced in the States but not in Canada. Perhaps they are promoting their product with this story which may or may not be true. If anyone has any proof, please share.
In the end, google translates coequetel to cocktail. No matter where it came from or who started it, the result is a tasty and refreshing drink, just in time for summer.
A number of hands went into the making of the cocktail as we know it today so cheers to you while you enjoy your cocktail on National Cocktail Day.
What will be your cocktail of choice this season? Need some ideas for something new? See The Cafe Royal Cocktail Book or have some fun with the 1930 version of The Savoy Cocktail Book located on the sidebar.
If you’re looking for a new taste, visit your LCBO and pick up the new Bacardi Raspberry and mix it with any fizzy drink. Let your imagination run with it.
Also new on the scene is Luxardo’s Bitter Bianco which is made up of cardamom, rhubarb, quinine, bitter orange, and three secret herbs to give it it’s aromatic scented and slightly bitter, citrus-y flavour. Luxardo developed this liqueur to rival red bitters. Similar flavour but clear in colour. It is most popular mixed with vermouth but there are plenty of recipes available.
Everyone probably knows someone like my dear friend, Heidi, who LOVES Moscato. I’m proud to say she is spreading her wings and enjoys white wine and even a red now and then. That would be my influence, good or bad, you be the judge.
A couple days ago, I brought up The Cosmopolitan and it’s popularity in the 90’s. Past tense. Replacing it in popularity is Moscato which can be found in 3 different colors.
White, Pink and Reds are usually made from Muscat grapes. They are grown in Piedmont, France which borders Italy and Switzerland. It is the only wine grape that is also produced as a table grape and some are made into raisins.
In some cases, a splash of red wine is added to white moscato to create the pretty pink shade.
A slightly different version is Moscato d’Asti, a sparkling white wine and is commonly made using Muscat Blanc grapes in the province of Asti, in the northwest hills of France in Montferrat.
If you browse your nearby LCBO, you will notice variations of the name but they are referring to the same beverage. There’s Muscatel (Spanish), Muscat Blanc, Muscadel, Muscandeni.
30% of Moscato consumers are Millenials. It is a sweet, lightly bubbly drink low in alcohol and high on flavour, making it very drinkable. Twitter averages 250 tweets per hour of people drinking it.
Popularity for Moscato boomed, in 2009, when Drake quoted it in on of his songs. Was it for the sake of a rhyme or does he actually drink it?
“It’s a celebration – clap clap bravo. Lobster and shrimp and a glass of moscato.” – Drake
But he’s not the only one.
“Still over in Brazil sipping Moscato, ya must have forgot though, so I’mma take you back to the block yo.” – L’il Kim
Origins of the Muscat name could be Persian: muchk or Greek: moskos or Latin: muscus or Italian: mosca which means fly since these grapes’s sweet scent attracts many fruit flies.
Ancient Romans referred to it as apiana and early documents date back to the 14th Century.
As with regular wine, it is possible Moscato came from ancient Egyptians but there is no documented proof.
Would you believe a search in LCBO brings up 386 different bottles of Moscato?
Here are a couple ideas for each color type to get you started.
Barefoot from California
Bartenura from Italy
Madria Sangria – California – Ernest & Julio Gallo Winery – yummy recipes using Moscato
Forward from Ontario
Jeunesse – USA
Jacob’s Creek – Australia
Ascheri Grappa from Greece – a vintage at $42.75 per bottle
Barefoot – California
Yellow Tail – Australia
Due to it’s sweetness, any type should pair well with spicy food. Summer is coming and it’s a perfect time to sip on a refreshing glass of chilled Moscato.
Or drop in to the Wine Rack in the Byward Market and ask to sample a couple blends. They are usually pretty accommodating.
For a twist, let’s find out some things NOT to do in France. Normally, I throw some ideas of things TO DO in the city/country of origin or places to see locally. Not this time.
You know those annoying slide shows that take 12+ pages of refreshing just to find out the next tip or fact? They can take 10-15 minutes!
Skip the slideshow. Here is a condensed list from destinationtips.com:
Keep your hands on the table. If you think you’re being demure and lady-like by keeping them in your lap…forget it. Your companion will be wondering what you are doing down there.
Don’t assume the shops will be open like they are here in North America where the consumer is catered to. In France, shop owners take long 2 hour lunch breaks, 2 or 3 week summer holidays in July or August, and then there’s the strikes. Don’t expect them to be open Sundays either.
Don’t expect the dog owners of France to pick up after their pets. They are not on the same page of ‘poop and scoop’ as the rest of us. Please don’t suggest they do either. Just leave your good shoes at the hotel, or watch where you walk.
Please don’t squeeze the produce! Fruit and vegetables in France markets sure look appealing but it’s a big No-No to poke, prod, touch, squeeze or to pick it up to smell it. Ask the vendor to bag it for you. Just point to it!
Don’t order the salad as an appetizer. In France, it is meant as a digestive and palate cleanser to be eaten after your main meal, before the cheese or dessert.
Save the hugs for your lover. When greeting your friends and acquaintances, please air kiss both cheeks. You might think a great big bear is a good sign of friendship but you’ll startle them, especially if it’s your boss. They will misunderstand your intentions! Yikes.
It’s not BYOB! If you’ve been invited to a dinner party, do NOT bring a bottle of wine as a friendly gesture. The host will be offended. He/She knows how to select the proper wine for their own fete. And let the host do the pouring, too.
Recently, I tried a mix of gin, moscato, lemon and cranberry juice which wasn’t too bad. Add a couple splashes to your favorite summer cocktail to liven it up. Any cocktail will do!
Try a Honey Bee (from Stella Rosa Wines) using 3 oz white moscato, 1 oz rum, lemon slices and little honey, shaken and poured over ice. I used rye since I had no rum on hand to attempt this.
The origins of this drink is a hard one to pin point. It’s possible the Cosmopolitan is based from The Daisy which was created in the late 19th Century. The Daisy is a combination of spirit, citrus drink, simple syrup and an orange infused liqueur. Many drinks use this blend as a base, one other being a Margarita.
Up until 1968, Ocean Spray’s largest market targeted children. They decided to expand their market to adults and began printing the recipe on every label for the cocktail named The Harpoon: vodka, cranberry juice and lime. However, this is missing the essential cointreau.
Jigger of Gordon’s Gin (11⁄2 oz Beefeater)
2 dash Cointreau (1⁄2 oz Cointreau)
Juice of 1 Lemon (1 oz Lemon Juice)
1 tsp Raspberry Syrup (1 tsp homemade)
Cheryl Cook, a bartender in 1970 South Beach, created the new blend for consumers who requested something easier to swallow than a traditional martini, something sweeter.
Neal Murray claims to be the first to have made the drink in Minneapolis at the Cork and Cleaver in 1975, He added a splash of cranberry to a drink called the Kamikaze. The Kamikaze is vodka, triple sec and lemon juice.
Story #4 (My personal favorite)
John Caine lived in Provincetown, Massaschusetts, which is near a huge cranberry producing region. It makes sense that, when he moved to San Francisco in the 1970’s, he brought the recipe for the cosmo with him since he claims to have been experimenting with cranberry juice.
He now owns numerous bars in San Francisco and believes the increase in popularity of the cocktail happened during the 70’s when it was being served in Fern Bars. This is a slang name for preppy/yuppy bar (remember these terms from your younger days?) that catered to singles and were decorated with ferns and tiffany lamps.
Read more on John Caine, nominated for Man of the Year by the Leukemia Lymphoma Society.
In 1987, Toby Cechini created this drink while working at The Odeon in Manhattan. This establishment was THE place to be in the 80’s and 90’s so the cosmo skyrocketed to success along with the Odeon. Even Saturday Night Live held casting parties here. Oddly, the current menu does not contain the drink however, any server there will how to make it. They’ve created a new variation with the Ginger Martini.
From there, Madonna and the popular tv show, Sex and the City brought the drinks’ notoriety to new levels.
Worth noting, Melissa Huffsmith also worked at The Odeon in 1987-88 and used Absolut Vodka, cointreau, cranberry and lime juices which is today’s standardized version.
Generally, a Cosmo is made with vodka and there are so many variations.
Your guess is as good as mine. The popularity of the Cosmopolitan has worn off in recent years but lucky for us, it spawned a generation of talented mixologists.
At Ace Mercado, in Ottawa, I recently encountered Marty (no last name). Hey, when you’re THIS good, you don’t need one!
You can play with the colors by swapping out the triple sec/cointreau and using blue curacao to make a purple cosmopolitan or white cranberry juice for a white cosmo. A Francilian substitutes sangria for the cranberry juice.
For fun, watch Marty, of Ace Mercado create his frozen dacquiri, where ALL of his drinks are his specialty and performed with flair!
Do you celebrate Cinco de Mayo? Do you know what it represents? Are you already IN Mexico (I’m jealous if you are!) If you plan to celebrate this year, I have outlined a few ideas for you to consider for this Friday. I know it’s not in the style of my usual posts, since its not a National Drink Day but May 5th is a National Drinking Day celebrated by many, mostly Americans.
It’s NOT Mexico’s Independence Day. That is in September. Nor is it Day of the Dead.
On May 5, 1862, the Mexican army, outnumbered by thousands, defeated France at the Battle of Puebla under the leadership of General Ignacio Zaragoza.
Money: The Root Of All Evil
Just coming out of 2 consecutive wars, the Mexican-American War of 1846-48 and the Reform War (1858-61), Mexican President Benito Juarez found his country in deep debt. On July 17, 1861, he suspended all foreign debt payments for two years.
France, Britain, and Spain, outraged, since Mexico owed them all money, sent naval forces to Veracruz to demand reimbursement. Britain and Spain negotiated with Mexico and withdrew, but France, ruled by Napoleon III, used the opportunity to establish a Latin empire in Mexico.
Later that year, a well-armed French military stormed Veracruz. Juarez and his government were forced to retreat. The French army, considered #1 in the world, swept into Mexico City. They met with heavy resistance from the Mexican army, near Puebla, at the forts of Guadelupe and Loreto. Mexico was outnumbered by four thousand men yet somehow managed to defeat the French army on May 5, 1862.
However, a year later, the French tried again and won. They captured Mexico City and installed French President, Maximillian, which lasted 3 years.
In the 1860’s in California, where Colombia State Park now sits, Mexican miner workers eventually got word, on May 27 via stagecoach delivery of a San Francisco newspaper, of the incredible victory and fired off their rifles, lit fireworks, sang patriotic songs and, of course, drank.”
Californians have been celebrating Cinco de Mayo continuously since 1863.
In the US, the celebrations have become geared towards American-Mexican traditions. It gradually spread from California to the rest of the States in the 50’s and 60’s.
“The Journal of American Culture states that there are at least 150 official Cinco de Mayo celebrations that take place every year.”
– José Alamillo, Professor, Washington State University
However, in Mexico, the celebration is mostly ceremonial with military parades to honour the fallen heroes and soldiers, andre-enactments of the Battle of Puebla.
The largest celebration is held at Fiesta Broadway in Los Angeles. At its peak, in the 1990’s, 500,000 people attended but numbers have recently been decreasing.
In 2005, a proclamation was issued by United Congress to the people of the United States to recognize Cinco de Mayo with appropriate ceremonies and activities.
At the Plaza del Pueblo de Los Ángeles, festivities include mariachi band demonstrations and Baile Folklórico,traditional Mexican folk dances. With the many styles of dance in Mexico, to determine if it is folklorico, watch the arms and legs. If the dancer raises her hands above her head, exposing her legs, it is folklorico.
These dances are the ones I love. As a child, I wanted to be a dancer with the brightly colored costume, the extravagantly swooping dress. That part of me still wants to become a Spanish dancer when she finally grows up.
Aside from the bigger Cinco de Mayo festivities in the western part of the United States, I have put together a list of humbler festivities, by city, in Canada and the US for you to consider.
Ottawa – With May 5th on a Friday this year, most establishments will see an increase in patrons. and you’re sure to have a good time. For some real Mexican music, a margarita or two and delicious food, celebrate at Feleena’s at 742 Bank St., or Ahora on Dalhousie. Any of them will be glad to have you.
Or, in Westboro, enjoy some great eating at The Piggy Market at 400 Winston Ave. You never know what party could ignite!
To become more involved in the Spanish community in general, visit Ottawa Hispanic Business Centre. Here, you can learn and practice the Spanish language, Spanish guitar and even the salsa. If you don’t live in Ottawa and would like to participate, google will lead you to the Hispanic Community in your city.
Enjoy Amaretto on the rocks or with select mixes. I discovered a couple delicious ways to enjoy it aside from downing it in a two second shot. Tasty but very anti-climatic. The literal translation of amaretto is a ‘little bitter’ and is from amaro which means ‘bitter’. Not to be confused with another Italian liquor, Amaro.
The only mix I had ever tried it with is orange juice which is very good. However, after asking bartenders what common requests they get for amaretto drinks, the usual response was on the rocks or an Amaretto Sour. The first one I tried, at Two Six Ate on Preston turned out to be scrumptious! I highly recommend it! The food menu is also unique, very worth the trip.
Their version is made with amaretto, lemon mix, bitters and an egg white. The egg creates the froth on top. Yes, it sounds disgusting but give it a try. I practically licked the glass clean. Think of the egg’s added health benefit to an already nutrition-less beverage!
They are open until 2am so if you’re on your way home, stop in for a night cap and catch some music. Better yet, spend the whole evening. Flossy Fridays feature DJ’s and dancing.
Back in my bartending days, a customer would ask for something different, not sweet but with a bit of a kick. They received my go-to shot, the Sicilian Kiss. Half amaretto and half Southern Comfort.
To enjoy this as a cocktail, try an Alabama Slammer:
1 oz amaretto
1 oz Southern Comfort
1 oz Sloe Gin
2 oz orange juice
Summer is coming fast and a full pitcher of this would be a perfect patio treat with friends! 1 cup of each liquor topped with 6 cups of OJ. It will fill a water pitcher perfectly.
Pub Italia is an amazing establishment, boasting a huge drink list. The staff will welcome you whether you’re staying to eat or drink or just browse through to discover every nook and cranny of their beautifully decorated monastery-style restaurant.
Amaretto’s Romantic History
Amaretto’s legend goes back to Saronno, Italy in 1525 when a widowed innkeeper created a concoction of brandy and apricot kernels as a symbol of
love, devotion and gratitude for Bernardino Luini, one of Da Vinci’s art students. He chose the beautiful widow as a model for his church frescoes of the Virgin Mary. His paintings can still be viewed in the chapel of Sante Maria delle Grazie in Milan and in the Sanctuary of Our Lady of the Miracles in Saronna. The church is most famous for their depiction of The Last Supper.
Saronno is well known for its production of amaretto and almond kernel biscuits and is home of the Church of St Francis Assisi, the oldest church in town.
Visit the distillery to learn how the famous liqueur is made. Sort of. You will learn only what THEY want you to learn. And good luck finding a video of how they make it. The writer of the Alcademics article was not allowed to photograph or videotape inside the production section of the factory during his tour. It’s all very hush hush.
The city is approximately a 20 minute drive from Milan. Much more to see and do here but to appeal to your sense of humour, visit the Italian Stock Exchange Centre (Parent Advisory).
Disaronno was originally called ‘Amaretto di Saronno’. In the 1600’s, the Reina family came in contact with the recipe of the liqueur and turned it into what we know as Disaronno. This brand is an infusion of apricot kernel oil, absolute alcohol, burnt sugar and 17 various, unknown, herbs and fruits. What, no almonds?
Almonds are not always necessary in the making of amaretto. The main ingredients are sugar, apricot kernels, spices, alcohol, benzaldehyde (this creates the almond scent) and amygdalin (only in the more expensive amarettos). Interestingly, the cheaper amarettos contain more benzaldehyde, and the more expensive ones contain more amygdalin. It has proven to be difficult to find out what spices are used in the production of amaretto as well. It is a well guarded secret. But I did discover a few spices that are added: rhubarb, ginseng roots and vanilla beans.
The famous square bottle debuted in 1942 and evolved in the 70’s, by a master glass maker from Murano, Italy, to what it is recognized as today.
The company purchases 300 tonnes of bitter almonds (Prunus dulcis var. amara) to make the oil. They actually call these almonds, apricot pits. This oil goes into the production of Disaronno. The trees grow in the Middle East and Asia.
Would you believe you can find Disaronno memorabilia and vintage bottles on Ebay. Empty! Full, I could understand. Who would buy this?!
CEO of Disaronno, August Reina, has released a new blend of their product. Amaretto and Scotch whisky. You’ll have to fork out $450 for it, though! ‘The Godfather’ cocktail is made up of these 2 ingredients. Don’t be surprised if this new bottle becomes known as the Godfather.
Where Do Almonds Come From?
The almond that we are accustomed to eating is the sweet version and is a dried seed from the Prunus dulcis tree. You can grow almonds in your home quite easily. Whether it bears fruit remains to be seen. Soak a 3-5 almonds in water for 48 hours, replacing with fresh water every 12 hours. Break the tiny tip to expose the inner almond. On a small plate, layer tissue paper and place the almonds on top, adding another layer of tissue paper. Fold up the sides and spritz with water to moisten. For 7-9 days, keep it moist but not soaking wet. This germinates the almond into its seed form and can be planted. Watch the video to see how to plant them.
How Are Almonds Harvested?
This has got to be the one of the coolest ways to harvest produce. The first minute of the Bella Viva Orchards video made my jaw drop so at least watch that much of it. You’ll be glad you did!
Amaretto & Hot Drinks
Blueberry Tea is all the rage lately. It’s showing up on more and more menus. I expected it to be prepared with Blueberry flavoured tea. Wrong. An ounce each of Amaretto, Grand Marnier topped with a hot cup of orange pekoe tea.
It’s great in coffee, too!
A Toasted Almond is made using amaretto and kahlua, a good choice of winter holidays or just plain winter time!
Why Stop At Just Drinking Amaretto?
If an Amaretto Sour is mixed with lemon sour mix, it must be delicious in a Lemon Bread/Cake. My mouth is watering just thinking about it!
Tiramisu can be made to look very different from one version to another. Any variation of liqueur can be used, this one is made with amaretto.
Pancakes – for the adults, not necessarily to feed to the children Sunday morning. Add 1/4 cup of amaretto to your favorite pancake recipe. Be sure to cut back on the amount of milk you use by a 1/4 cup.
Almondine Sauce is most commonly used on Sole or other white fish such as Halibut, Perch, Walleye and is also good on chicken.
If you prefer not to use up your delicious bottle, amaretto flavor can be purchased online for baking purposes. If I can find store locations in Ottawa that sell this, I will update.
I found recipes for homemade amaretto but many call for 2 cups of vodka and 1 cup of brandy. Seems like alot of work and using alot of liquor, may as well just buy a bottle, crack it open and enjoy. The LCBO’s least expensive amaretto is a Canadian version at $20 for a 750ml bottle. Whereas, Disaronno is $30 and Luxardo is $25. Luxardo is becoming increasingly popular in local pubs. Nonetheless, a simple recipe using only 2 cups of vodka, if you’re interested in concocting your own.
Where To Find Fresh Pasta in Ottawa
For years, I thought the only place to get fresh pasta was a little place on Somerset. Ottawa has many great choices to get delicious pasta.
Arturo’s on Beechwood. They are also a licensed establishment with a full restaurant. All entrees and desserts, right down the salad dressing, are homemade and au naturel.
Parma Ravioli on Wellington is a large shop to find interesting ingredients for your next pasta night.
Farmer’s Pick, on Prince of Wales, is another store with a wide range of staples.
There are 2 Nicastro’s located in Ottawa, one on Preston and the other in the market at 64 George St.
With so many wonderful ways to use amaretto, I will be sure to have a constant stockpile of it on hand!
Posted by Kim Ratcliffe-Doe on Wednesday, April 19, 2017
“Approximately 40% of the lakes in America are too polluted for fishing, aquatic life, or swimming.”
“Over 1 million seabirds and 100,000 sea mammals are killed by pollution every year.”
“Cleanups can save animals’ lives and discourage people from littering in the future.” –Source
Ottawa hosts a clean up day. We can do our part to keep our city pretty for this 150th epic year of celebrations !
How to Sterilize Water:
Boiling is sufficient to kill pathogenic bacteria (which cause infections, pneumonia strep throat, etc) and viruses. If it’s cloudy, run it through a clean cloth or a coffee filter.
Tap vs Bottle
An excerpt from a CBC News Report on September 26, 2014:
“40% of bottled water is bottled TAP WATER! Yes, you read correctly. As I stated in my article about the deceptions of bottled water, 40 percent of bottled water is just bottled tap water, which may or may not have received additional filtration. Also, drinking from plastic bottles is not a good idea.”
Bottlers aren’t required to list their source on the label. So what are you getting?
Aquafina- since 2008, they have labelled their source as public water.
Nestle Pure Life- now indicate their source-check the label, it varies.
Dasani-only on their website do they mention their source-local water.
One company (name was not provided) labelled its water “spring water”. The actual source was located near a hazardous waste site.
Concerned About Chlorine In Your Tap Water?
Through the years, I learned if you leave a glass of water out on the counter for 12-24 hours, the chlorine, and any other nasties, will evaporate. This is no longer a way to eliminate it since water is now being treated with chloramine which takes way too long to eliminate.
Ozone…Good or Bad?
Good Cases for Ozone: there are claims that it is reliable in eliminating pathogens (Pathogen is anything that causes a disease) ie Bacterium, Virus or Fungus, boosting the immune system and providing more oxygen to the brain.
Ozone is an oxidant-but don’t we ingest antioxidants is to eliminate these?
Bad Cases: Ozone could accelerate aging – Remember Oxidization from a previous post?
Ozone is a free radical that can cause cell damage. It can kill cancer causing cells (Bacterium) but may not be able to determine the good cells from the bad.
It adds acidity to the body, demanding the body to retrieve bicarbonate buffers (i.e., minerals) from other parts of the body (bones, teeth, etc.) in order to keep the blood pH at 7.36.
This is what is in the bottle of water I drank 2 weeks ago. I’m glad I’ve cut down on my consumption of bottled water!
Reverse Osmosis is one of the few ways to get rid of heavy metals such as chloramine and fluoride.
Filters attached to your tap is another way to decrease the level of chlorine in your drinking/cooking water.
Vitamin C is a new method since it is an antioxidant. Apparently, it takes 4 minutes after vitamin c makes contact with chlorine before diminishing the chemical. There are shower heads out there that claim to use vitamin c to eliminate chlorine but how can it if it takes 4 minutes for the process? Tablets would be better.
In general, there are no major health advantages to drinking bottled water instead of tap. It’s also interesting to note that bottled water may contain less fluoride than tap water, a chemical known to assist in good oral health. However, I found this one, on the left, that added fluoride.
Conspiracy Theorists are probably way ahead of us on this but it’s an interesting read anyway. Pros and Cons of Fluoride.
Another report on Fluoride by Dr. Barry Durrant-Peatfield states “It has been known since the latter part of the 19th century that certain communities, notably in Argentina, India and Turkey were chronically ill, with premature ageing, arthritis, mental retardation, and infertility; and high levels of natural fluorides in the water were responsible.” Full report.
Tap water is regulated by Health Canada along with our provinces and territories. The Guidelines for Canadian Drinking Water Quality is supposed to display maximum levels of potentially harmful substances that are allowed in drinking water to make sure they are within these limits. The link I found for The Guidelines was a bogus link. This link is a starting point, if you’re interested in digging.
The City of Ottawa conducts more than 125,000 water quality tests a year. The results of this monitoring are generally easily accessible to the public, often on city websites (an example from Toronto 2016) or by request.
Bottled water is not subject to the same guidelines because it is classified as a food and falls under the Food and Drugs Act. Aside from arsenic, lead and coliform bacteria, the act does not set limits on specific contaminants but says simply that food products cannot contain “poisonous or harmful substances” and must be prepared in sanitary conditions.
Spring and mineral water is subject to a few more rules: it must be fit for human consumption at the source and can’t be treated in any way that would modify its composition, other than by adding carbonation, ozone or fluoride.
In 2004, while tending bar in North Carolina, Doc Hendley held his first fund-raiser to act upon cleaning drinking water in Third World countries. This experience founded his non-profit organization Wine to Water.
“I dreamed of building an organization that fought water related death and disease using different methods than anyone else. So, I started raising money to fight this water epidemic the best way I knew how, by pouring wine and playing music.” -Doc Hendley
With limited funds, Doc realized that he couldn’t build new wells costing $10,000 a pop, but he could hire local workers to restore a damaged well for $50 each. He’d found his mission. Today, Doc and Wine to Water continue to help repair and maintain water- containment systems in places like Darfur, Cambodia, Uganda, and Haiti.
He has provided clean drinking water to 500,000 people in 25 countries and is still an active part of many worldwide projects to bring safe drinking water to underdeveloped countries.
Now, he raises funds through wine tastings. In 2013, bartenders in 16 different countries donated their tips to his cause.
Doc managed to find time to write a book and just completed touring in the States promoting it.
In 2011, Brutocao Family Vineyards, of Mendocino County, and Wine To Water decided to form a partnership. $4.00 of every bottle sold goes towards projects to clean up drinking water.
We drink wine so why not save a life by having a glass or two!
To raise awareness, public relations at Wine To Water developed what was labelled as a machine that would turn water into wine to draw attention to the company Wine to Water. It was, of course, a hoax but it did the trick. They have since written a formal apology but do not regret the lives they have saved by cleaning up third world drinking water.
‘Almost two million children die each year from contaminated water and poor sanitation,’ -Philip James, PR rep with Wine to Water
You, too, can offer your help and become a volunteer. The organization provides filters in emergency situations and teaches how to make their own filters for communities. From the video, you’ll see that the volunteers carry water, build structures, initiate and repair wells, develop and train leaders to sustain drinkable water.
“A lot of people think because the number is so big, what can one person really do? It’s just too overwhelming. But if you think, I could help one other person or five other people or one village, you can make a huge difference.” – Doc Hendley
Being a wine lover, beer is a foreign language but I’ll do my best to decipher this language!
Bock Beer is a strong lager of German origin. Bock is German for Goat. It is typically stronger with a 6.5% alcohol content.
The difference between regular beer and bock beer is the time it is aged. Regular beer is aged for x amount of months beginning at any time of the year, on a rotation basis. Bock Beer begins in the fall only and is ready to consume in the spring. A new batch is begun again that fall.
German Brewers first produced Bock Beer for the first time in the 14th century, even though beer had been around for hundreds of years already, in the Hanseatic town of Einbeck, about 270 km from Frankfurt. Einbeck has been inhabited since prehistoric times. Various artifacts have been unearthed in the city of Einbeck itself and in the little surrounding villages over the years. They date back to the Paleolithic Era. Historical Guided Tours are available in numerous languages.
Einbeck has one of the oldest (1378), active breweries in the world, producing Einbecker beer.
Bock is historically associated with special occasions, often religious festivals such as Christmas, Easter or Lent (the latter as Lentenbock). Bocks have a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.
Larger houses are still easily identified as a brew house from the past, through their arched wide doors which was necessary when moving the brewing kettle, called a brewing pan.
Due to their Bavarian accent, citizens of Munich pronounced “Einbeck” as “ein Bock” (“a billy goat“), and thus the beer became known as “bock”. And of course goats are now associated with it.
It’s All In The Name
Several sub-styles exist, including Maibock, for the month of May, (Helles Bock, Heller Bock), a paler, more hopped version generally made for consumption at spring festivals; Doppelbock (double bock), a much stronger and maltier version; and Eisbock, an even stronger version made by partially freezing the beer and removing the ice that forms.
The Bockfest is the longest running and largest bock beer festival in the world. The first full weekend of March, Cincinnati, Ohio, hosts a Bock Parade complete with a keg of beer harnessed to a goat’s back and New Kids On The Bock.
The festival celebrates bock beer, the city’s German heritage, and the coming of spring in the Cincinnati neighborhood of Over-the-Rhine,
However, March 22 is Bock Beer Day. Shouldn’t it be the same day as the parade?
Historically, Over-the-Rhine has been a working-class neighborhood. It is also believed to be the largest, most intact urban historic district in the United States.
“The Germans live all together across the Miami Canal, which is, therefore, here jocosely called the ‘Rhine’.”
Book the Underground Tour for a look at the caverns below the city that were essential to the aging of beer.
Here in Ottawa, you can find a few German pubs:
Das Lokal on Dalhousie.
Bier Markt surprised me with a higher class decor then I expected. Plenty of traditional dishes, schnitzel, sausages, rich chocolate and 150 different types of beer. Enjoy music Wednesdays and Thursdays with the DJ and live music Fridays and Saturday nights.
Central Bierhaus in Kanata.
These have been mentioned in a previous post (Mulled Wine) and I have now visited 2 of these establishments. One more to go!
How on EARTH can this be connected to travel and drinks?
Earth, being part soil, is the blood and nutrients for our plants. The fruit of some plants are distilled into liquor and voila! we have organic beverages.
So Today, This is the “Organically Grown Travel By The Glass” Way
With the increasing desire for organically grown and non-GMO produts, distilleries and vineyards are contributing to the cause by reducing or eliminating additives for a healthier product.
The basic guidelines that are followed when producers claim Organic:
We are avoiding these chemicals because they don’t make us feel good. If you get headaches from red wine, despite staying hydrated, it could be an allergy to something in the wine.
It could be the chemicals. Try organic wine and test the results.
It could be a product that ends up in the liquor naturally. For example, sulphites, in wine, are chemicals used as preservatives to prevent browning and discoloration in foods and drinks.
Are you the type to have a headache after one glass of wine? Sulphites are not the culprit. More sulfites are generally added to white wines than red wines and most headache sufferers complain after drinking red wines. Sulphites can cause asthma symptoms.
The 3 main evil reasons you might experience a headache when drinking wine
Evil Factor#1: Tannins – naturally found in grape skins, stems, seeds and oak barrels. These antioxidants are also found in dark chocolate!
Try this test to see if you’re sensitive, or allergic to Tannins:
Brew a cup of black tea, lettting it steep 5-10 minutes longer than usual.
Drink. If you get a headache, you know you’re sensitive to tannins since black tea has alot of tannin.
If you are sensitive to tannin, also avoid walnuts, almonds, dark chocolate, cinnamon, clove, pomengranates, grapes, acai berries, red beans and quince (a pear shaped fruit usually found between October and January in ethnic markets, if you’re lucky)
Sadly, these would be your wine options:
Choose a red with low tannin such as Pinot Noir, Zinfandel, Grenache, Merlot, Barbera and Primitivo. Or cut out red altogether – I shudder with the thought.
Choose white wines instead especially the ones that have not been aged in oak barrels since the wood will create tannin.
I’m very thankful I don’t get headaches from reds in general.
Evil #2: Sugar
When alcohol and sugar are combined, a headache can happen if you’re not properly hydrated. The extra water is needed to help process both substances. If you’re lacking hydration (#1 reason for headaches), you body pulls the necessary water it needs from other parts of your body-head included. When the liquid in your head starts to deplete, a headache starts. A way to prevent this? Avoid sweet dessert wines, ie ice wines semi-dry and cheap wines. They have much higher sugar content. Cheap wine producers add sugar during fermentation to boost alcohol. Choose dry.
Evil #3: Histamines
Recent research has found that food and drinks that have been aged, such as dry aged meats and red wines, can cause our body to release histamines. Histamines are chemicals that are released when we have an allergic reaction and can cause that runny nose, dry eyes and headache.
If you know this is the reason for your headaches (you’ve ruled out Evil 1 and 2) and you’re serious about getting into that bottle of wine, take a histamine blocker, ie: Claritin, to prevent one.
Evil #4 Tyramines
Tyramine constricts then dilates blood vessels and Sauvignon Blanc and Charddonay are lowest in this chemical. Tyramines are found in aged foods ie: cheeses and meats.
To sum all of this up, when choosing an organic wine, choose one with low or no sulphites. Avoid the oak barrel flavouring if you find you’re sensitive to the tannins. And drink lots of water! Hopefully this helps you kick your headache issue.
Who Is Making Organic Alcohol?
There are approximately 2000 producers of organic wine and organic liquor and the numbers are on the rise.
I discovered many organic producing distilleries but Tru Organic Vodka’s “going green” conscientiousness goes beyond their liquor. They use less glass products and what glass they do use is all recycled. They’re not done yet….They use synthetic corks, soy-based ink and packaging that turns into a shelf!
Tequila Alquimiaboasts 39 gold medals at spirit competitions. They produce organic tequila with no added chemicals or flavorings. Their distillery is located in Camarillo, the town next to my father’s. If anyone is interested in purchasing a bottle, I could bring some back on my next trip there.
The closest we can get to these actual brands is the United States so let’s see what our LCBO carries:
Toronto based distillery, Toronto Distillery Company, produces organic spirits made from wheat, rye and corn. Their soil is rich in nutrients-if you’ve ever noticed how red the soil is near Toronto. LCBO carries their Wheat and Gin versions. Organic alcohol tends to be a bit pricier, for example, a 750ml bottle of Smirnoff costs $27.25 when TDC’s shelf price is $39.50 for a 375ml bottle.
It is a healthier choice in most cases. For those who indulge in more than 1-2 drinks per month, it might be worth considering organic. However, you’re defeating the purpose plus you’ll still have a bleeding hangover if you’ve had 10 glasses of organic wine.
Brand new on the scene is Last Straw Distillery in Concord, Ont. Restrictions and regulations are the biggest challenges a start up distillery in Ontario faces. Last November, Finance Minister, Charles Sousa, introduced Bill 70. This includes a 61.5% sales tax for retail stores owned and operated by Ontario’s distilleries. Ontario wine is taxed at 6.1%! British Columbia taxes by the litre which doesn’t hurt the smaller-producing distilleries. As their production increases so will the province’s revenue. No surprise there are many popping up in BC lately. I’m going to get all political on you, maybe even a bit Trump-ish, by saying, “Hello, Ontario Government, new distilleries will create jobs and revenue for our province, as it is doing in BC!” A small distillery, in it’s first critical year, is not taxed in BC for its first 50,000 litres produced. We all know Ontario would gauge, gauge, gauge until they were forced out of business.
Ontario distillers are now allowed to market their products at LCBO, however, the distillers fork out the costs of distribution. LCBO still applies its full 140% markup to the products. “The LCBO makes more margin on small micro-distillers’ offerings than on anything else they sell – so much for supporting local!” says Greg Lipin, co-founder of North of 7 Distillery in Ottawa.
Read the full report from Last Straw. They’re not looking for handouts only fairness between their industry of spirits and the beer and wine industry. Book your free tour during regular business hours.
North of 7 is a new Ottawa distillery with a conscience. They keep it local, additive free and they are involved in charity work. Almost all of the grains used are from Alexandria, Winchester and some from Wakefield. The Winchester farm, Against the Grain, supplies only organic produce and the juniper they find in Alexandria which grows wild and naturally. They’ve been hard at work producing their first whisky which will be ready this May, after 3 long years! There is a White Dog version at 62.5% alcohol! Ahem, moonshine to some, gut rot to others but, aside from the powerful punch to the system, I thought it had an interesting taste. Only available at their store since it is the rye straight from their still.
Please offer your support and drop in for a tasting! You’ll be pleasantly surprised and you’ll help to keep them operating!
Store hours: Noon-5pm Monday to Wednesday and a bit later for the rest of the week, closed Sundays. Located at 1733 St. Laurent Blvd
“For each bottle of Leatherback Rum sold, a portion is donated to the Canadian Sea Turtle Network– a charitable organization based in Halifax that is working to conserve endangered sea turtles in Canadian waters and abroad.” – North of 7
The owners, Greg Lipin and Jody Miall, genuine entrepreneurs, are avid rock-climbers and bourbon lovers. They are living their dream…they own a distillery and Coyote Rock Gym right here in Ottawa. Greg was the first one to open a rock climbing gym in Ottawa in 1992. Jody joined later on.
My sons and I, personally, have gone rock climbing and can say it is a very cool experience!
After speaking with Jody last week, I was surprised to learn their products on-site are no cheaper than what’s charged at LCBO. License to sell obviously means it must be sold through the liquor board so they get their cut, too. He says there is slight improvement in red tape but the taxes charged by the Ontario Government is still heavily unbalanced.
3 other ways to celebrate Earth Day the Travel By The Glass way:
Hmm, this took some thought.
If we are encouraged not to use our car to keep the air cleaner, then we are free
to have a couple of drinks at the corner pub.
Get your own garden growing. You’ll have truly organic parsley, thyme, basil, mint, yes, mint for your Mojitos!
Be a tourist in your own neighborhood. Walk, don’t drive. You’ll notice things that you usually drive past.
We get another Earth Day on April 22 so if you miss this one, use this link to see what’s going on next month.
Today is the first Earth Day which is celebrated every year at the Spring Equinox on or around March 21st when night and day are exactly the same length of time. This one is organized by the Earth Society Foundation. The foundation was founded by John McConnell, a conservationist who worked at a plastics factory and saw the environmental damage it caused.
The 2nd Earth Day, on April 22, is organized by the Earth Day Network. Both were launched in the spring of 1970. 20 million people participated in activities on that day 47 years ago.