11 February 2017

From the bartender’s corner – A1 (made from Dutch Courage)

To continue with the Dutch Courage series, last evening, before sitting with music, tried to make a cocktail that was originally featured in Cafe Royal Cocktail Book in 1937 by W.J.Tarling. The idea was to see how much the Grand Mariner could prevail over the junipers or the lemons. The answer – completely overwhelmed. I frankly could not detect much of the junipers or lemon in the drink. On the sweeter side, this was more of a orange based cocktail.

The soft and sweet color is the effect of the Grand Marnier and grenadine.

Gin (Dutch Courage), Grand Marnier, dash of grenadine and a dash of lemon juice.

11 February 2017

Speaking of mixed messages…

So, I came back home. That was her cue to leave home. She dutifully took the daughter to the dance class.

But made the classical mistake of letting me know that she had cooked “ghugni”. You can check Wikipedia for this. And you will learn that there this is not a dish that can be rejected by somebody faint of the heart.

Let’s just say somebody finished the whole bowl of ghugni, taking full advantage of nobody else being at home. To speak of nothing of not having eaten any home cooked home for a week. And that somebody suddenly realized that she was going to be home….

Attempting for a soft landing, he sent the following message (see pic).

And he received the response in the pic.

The smiley was great! Maybe I was off the hook. But then came the ominous “almost home”. That can go either way. Right now, I am having pictures going thru my mind of a school teacher with her glasses down her nose and a stick in her hand reprimanding her student……

10 February 2017

A trip to Vivacity Distilliery

When I go to our Corvallis office, I usually come back the same day without staying overnight. Coming in from Phoenix to Portland and then driving to Corvallis this time, I was sure I would be too tired to drive back to Portland. So, I stayed back. Which meant, I had some extra time in the evening than normal.

That was a great excuse to go check out a local gin distillery and get a better idea about the whole distillation process. You may recollect that this year, my goal is to research and learn about gins as much as I can. Previously, I had looked up a distillery nearby but their website said they were open for visits only every other Saturday or “whenever you see our car in front of the distillery”. But our local office leader – Kris – had talked to them beforehand and convinced them to open it for a visit for me that evening.

It was a great trip. Got to know the owner Caitlin Prueitt. Missed her husband Chris Neumann. They had together started the distillery barely six years back. In fact, this might still be the only woman owned distillery in Oregon. Caitlin took me thru the backside of the distillery and thanks to her patient explanation, got to see first hand how gin is made.

The copper still was impressive. She named it “Jules Verne”. You can see it in the picture. She uses corn to produce the base ethanol and then adds junipers and other botanicals before using steam to start the distillation process. I was a little surprised by the height and size of the column. If I remember correctly, condensing thru the column ( I think it is called continuous distilling or something like that) was a big innovation in alcohol making since it reduced the number of distillations you have to do and yet have higher proof alcohol with less impurities.

I was curious about how long the whole process took. 2 to 3 days apparently. Since this is a contemporary style gin, it is ready to be collected and bottled and does not have to be aged or anything in barrels. She makes two different gins – Banker’s (this was named for the manager of the local bank that gave them the loan to get this started) and Native (which has predominantly botanicals and herbs from Oregon. 14 out of 17, I believe).

Anand and I tasted both of them and we both thought the Native was more flavorful and burst into juniper and citric aromas more boldly. I got a bottle of each and now I have left them to their fate in the hands of the those gentle and delicate folks at the airlines Shove The Baggage department 🙂 🙂

5 February 2017

Second half marathon of the year

Technically it was a rest day for me today after the 10 mile run in the hills yesterday that entailed a total climb of 80 floors. Last evening though, I got a crazy idea. I am going to hit 51 soon. I started wondering how much can I push my body to endure at this age. Ergo, decided to join the Chalupa group for a run this morning instead of taking rest. At any point, if the body started complaining too much, I was going to pull over and walk back.

The first few miles were pretty enjoyable. Partially because I was distracted as Samaresh, Sanjib and Arup who were ahead of the pack with me kept talking and cracking jokes. By the time we came back to our starting point, we had already completed four miles. Went back to the trail to meet up Mrinal-da who was bringing up the rear guard of the group and gave him company all the way back. That made it five miles. But I sensed that I could push the body some more.

So, after the mandatory Chalupa group picture, instead of going for Starbucks with the rest of the team, I dove back into the trails. And that is when the “walk thru the desert” started. Without any company and the trail being near desolate on a cold and cloudy morning, I started losing tempo and motivation soon. The sixth mile was getting boring. The seventh one was very slow. On the eighth I could hear my feet dragging. And the left knee, occasionally, would sting a little.

Stopped at the end of the eighth mile. I was still two miles away from the starting point. Needed to do something to get motivated. Started stretching the left leg – especially the calf, quad and the hips. And waited for a runner to come by who I could then run along with. Not a single one came by after waiting two full minutes. So, tried a different approach. I do not like listening to music while running. I feel one should always be very alert while running in trails. But I got the iPhone out and started a Noorani sisters’ song.

The booming voice of Jyoti started with the “Chan kithey gujaari aayi”. Not that I was too sure myself where I had gone but the quick beats of the song got me back to a faster pace. And as I ran faster, I realized that the muscles were complaining lesser. I guess the repetitive stress points had shifted to other parts of the muscles. And just like that, very soon, I was back to the starting point. 10 miles down.

My stupidity usually is boundless. Having done 10 miles, the next idea came – how about a half marathon (13.1 miles)? While I was energized by the last two miles mentally, physically I was starving. My entire food intake in the morning was a cup of coffee. Thought for a second and then went back to the car, retrieved the apple that I had kept for post-run recovery and post-run be darned, quickly devoured the apple. Almost immediately regretted it. I started feeling the cramps as a penalty for eating too quickly and not keeping myself hydrated adequately.

If I sat down, the cramps would increase. My best shot was to try and power it thru by staying distracted. All I needed to do is get to the one and a half mile marker somehow. If I could do that, regardless of how I came back – limping, dragging the left foot or even walking, it would be a half marathon distance. I went for negative splits. First half at 10 min/mile. Second one I speeded up to 9:30 and the third half went for a 9:00 min/mile. Good news? I was so breathless that I never once worried about the cramps.

Slowed down on the return journey and just the thought that I was a few minutes away from a half marathon run was enough motivation to finish up the rest of it. That 13 miles and change makes it 31 miles for this month. The math oriented ones probably realize this already – 13 and 31 are not only reverses of each other – their squares are reverses of themselves too!!

Now, one problem though: Everywhere I go, all the local Atlantans are greeting me and each other with a big “Rise Up” scream. And I am, like, “Dude! I can barely sit down now. What do yo mean Rise Up”? 🙂

5 February 2017

From the bartender’s corner – Dutch Courage Corpse Reviver #2

Continuing to experiment with the Dutch Courage gin. Sharmila is not at home today – so tried a cocktail with a few ingredients that she is not a fan of. A Corpse Reviver #2 has gin, fresh lemon juice, Cointreau and Lillet in equal parts. Given that the gin name originates from Dutch soldiers boldly going into the bar after drinking this, a Corpse Reviver may or may not be appropriate to go with it… 🙂

4 February 2017

From the bartender’s corner – Gin #3: Dutch Courage

There is a very interesting story behind the name. First of all “Dutch courage” is an English phrase which means “strength or confidence gained from drinking alcohol”. The story goes that the during the Thirty Years War (early half of the seventeenth century) – one of the most devastating wars in Europe – the English soldiers were impressed by the bravery-inducing effects (both by warming the bodies in cold weather and numbing the nerves) of genever (predecessor of gin) on Dutch soldiers and gave the drink the name “Dutch Courage”.

Dutch Courage Gin (which is not genever or Old Tom style but the traditional London dry style) was started by Fred Van Zuidam more than 40 years back near Baarle-Hertog which is on the south side of Netherlands – very close to the border of Belgium. In fact, very close to the Flanders area which is acknowledged to be the birthplace of gin.

One of the coolest facts about Zuidam’s distillery is that his is the only distillery in the world that still uses windmills to mill the grains!! The grain of choice is barley. Unlike most London Dry gins – however, like many other gins from the Netherlands, this gin too is barrel aged. And because of that, to me at least, it was closer to an Old Tom than a modern gin.

The botanicals include the staple components – juniper (interestingly, from Italy), coriander and angelica. On top of that, it has orange, lemon, licorice root, cardamom pods, vanilla and iris root. The nose is anything but simple – due to the barrel aging and the botanicals and the flavor is distinctly citrusy. The juniper comes thru much later. The finish is a little bittersweet.

I tried on the rocks and with Indian Tonic water. The latter was more enjoyable.