Single Malt and Cigar Evenings

In my last post I told you about the #BombayCocktailClub. This week it was the turn of another club of sorts, where aficionados gather to celebrate Single Malt and Cigars. With Chef Clinton Cooper, Executive Chef of the Four Seasons Hotel at the helm, these get-togethers are for those who enjoy cigar-smoking coupled with the tasting of great malts.

The Single Malts for the night

After his initial few months in Mumbai some 18 months ago, Clinton was invited to a meeting of one of the more official Single Malt and Cigar clubs in the city. There he found a group of elite businessmen exchanging visiting cards and talking work while a handful drew on their cigars. If he wanted to enjoy these kinds of get-togethers, he would have to organise his own, he decided. And there would be guidelines. I haven’t actually seen a rule book, but here’s what I’ve gathered so far.

Rule 1 – No exchange of visiting cards.

Rule 2 – If you don’t or won’t smoke a cigar, don’t come.

Rule 3 – If you expect a group of stuffy suit-clad middle-aged men, you might as well stay home. Here, don’t feel shy to show up in shorts and if you have a problem with tacos, cheese and pizza… too bad!

Clinton makes one concession though. If you aren’t a regular smoker but are willing to learn, experience and develop an appreciation for cigars, he is more than happy to educate you with interesting tid-bids on the Dos and Don’ts.

This is where I fit in. I might never be a cigar connoisseur, and even less than an occasional smoker, but just like with alcohol, I’ve found that there’s an extremely interesting background to cigars – how they are made, where they come from and how they are meant to be smoked. The process is almost ritualistic, and for the devout these nights are like Sunday service.

Here’s how the Single Malt and Cigar nights works – each month a date is blocked and an invite is sent out for everyone to meet at Clinton’s or any other member’s home. Each person who makes an appearance must bring along a bottle of single malt and/or some cigars. So typically a night sees quite a range of malts and cigars. Clinton is by far the leader of the pack when it comes to a cigar collection and takes great pride in his well stocked humidor.  His ‘babies’ – the Montecristos A which cost $86 dollars each come out only on deserving occasions.

Montecristo A

But maybe I should back up a little for the sake of the uninitiated. So, what is a humidor? It is a box which is used to store cigars.  This little wood and glass contraption maintains a constant humidity and keeps the cigars from spoiling.

Clinton Cooper’s humidor

Now for some of the most interesting things I’ve learnt about puffing away at a cigar:

- Every cigar is made of three parts (leaves) – the filler, the binder and the wrapper. Fillers constitute the tobacco at the centre of the cigar while binders are the intermediate leaves that hold the filler tobacco together. Wrappers are very important to taste and are usually very high quality leaves.

- Begin by cutting off the tip of the cigar either with a special cutter or make a hole with a cigar punch.

- It is important that your cigar is lit evenly. Here’s the best way to do it – first hold it horizontally and ‘toast’ the edges of the wrapper in a circular motion. Then put it to your mouth, light the tobacco at the centre and draw on the cigar as you rotate it.

Step 1

-For all the cigarette smokers out there. DO NOT inhale cigar smoke. Take a drag, roll the smoke in your mouth, enjoy its flavour and exhale.

- The length of the ash is a mark of the quality of the cigar. So do not ash a cigar, just let it burn naturally. The ash also controls the burning of the cigar.

- When you’re done with your cigar, leave it to burn out in an ashtray. It isn’t necessary to stub it like you would a cigarette. In fact, snuffing out a cigar releases a bad odour.

More images here. And follow Chef Clinton at @ChefCJCooper

Talking Tequila at #BombayCocktailClub

Earlier this week I made my way to round two of the #BombayCocktailClub. Started by Tim Etherington -Judge, Brand Ambassador of Diageo Reserve Brands, #BCC brings together people who love their alcohol and enjoy learning about it as well. Tim (@gingerbitters) is the mixologist behind some of the best cocktail menus in Mumbai, including the current city favourite – The Table. For him the purpose of #BCC is simple, to share good alcohol with people who savour it, and to spread the love of fine cocktails.

So, the usual suspects gathered again. And this time around it was all about the agave. The Mexican themed night saw a line up of different tequilas and even some much-appreciated mezcals – Don Julio Blanco and Añejo, Jose Cuervo Plantino, Sauza blanco, Del Maguey ‘single village’ mezcal and Ilegal mezcals – Joven, Reposado and Añejo.

As we smelt, sipped and exchanged all we knew about this Mexican favourite – the night went from the gimmicky mezcal worm banter to our collective disdain of the sacrilegious salt-and-lime tequila shots and finally, to many rounds of margaritas.  From what Tim tells us, there’s another #BCC night planned soon; we can’t wait!

Ilegal Mezcal – Anejo, Reposado, Joven

Tequila or Mezcal?

Tequila and Mezcal are both made from the juice of the agave plant but there are certain things that differentiate one from another.

Like with Champagne or Cognac, to qualify as tequila it must be produced in specific areas of the Mexican states Jalisco, Gunajuato, Nayarit, Tamalipas and Michocan. The distilled agave liquor made in other parts of Mexico is mezcal. So all tequila is mezcal, but not all mezcal is tequila. Getit?

There are over 200 varieties of agave, but tequila can only be produced from one – the Blue Agave Tequilana Weber.  The agave plant takes between 5-10 years to be ready for harvest and the heart or ‘piña’ is the only part used in production.

Fields of Blue Agave in Mexico | Picture courtesy: agaverestaurantbar.com

The Agave Lore

The agave story is entwined with ancient Aztec folklore. Legend has it that there once was an evil goddess Tzintzimitl who had a beautiful granddaughter Mayahuel – the goddess of fertility and the one with 400 breasts! Mayahuel ran away to marry Quetzalcoatl, the god of redemption. To escape Tzintzimitl’s (T’s) wrath, the lovers transformed themselves into two branches of a leafy tree so that they could sway with the wind and caress each other. Poetic yes, but what is a good ole myth without any vengeance or misery?

The evil grandmother eventually discovered their whereabouts and ripped Mayahuel’s branch from the tree, crushing it into tiny pieces. The devastated Quetzalcoatl vanquished Tzintzimitl and buried his love’s remnants into the sand where he watered them with his tears. It is either this or the lighting that struck Mayahuel’s resting place (according to different versions) that gave birth to the first Agave plant with sap that seemed to have ‘interesting’ qualities (read: the ability to get you high). Since then the nectar of the Agave became the ceremonial offering to the Gods and Mayahuel also came to be known as the Goddess of Agave. It wasn’t until the arrival of the Spanish in the 16^th century that the agave juice was distilled to create mezcal.

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The One with the Grass

I find myself strangely fascinated by spirits that have objects floating in them – the tequila worm, snake wine or even the more staid gold flecked liqueurs. Regardless of whether they add flavour or are dropped in just for the spectacle of it, they usually have a very interesting story behind them.

A few days ago we hosted in our home Weronica and Marco, two Couchsurfers from Italy. Weronika, who is originally from Poland brought us  a quart of a Polish Vodka called Żubrówka (pronounced zuˈbrufka).  Distilled from rye, the 40% ABV vodka has a single blade of grass floating in the clear spirit which gives it its alternate name – Bison Grass Vodka.

Bison Grass or Buffalo Grass, is the herb which gives Żubrówka its herb flavour and grows in North America and some parts of Europe. A favourite of the European bison, the name Żubrówka comes from żubr, the Polish word for bison.

For all those who are victims of involuntary stomach churns at a single whiff of vodka (a remembrance of horrid teenage nights), Żubrówka will be a welcome change. The strongest notes on the nose are of coconut and a distinctive herb-like sweetness which comes from the bison grass, often called sweet grass. The first sip is heady and has a long lasting finish. Weronica mentioned that they drink the vodka with chilled apple juice, which tastes like apple pie. It is also poured over vanilla ice cream, which I imagine would be delicious.

Until recently this vodka was banned by the US FDA due to a potentially toxic chemical called coumarin that is present in bison grass.  According to an article on Wall Street Journal online, “Coumarin can act as a blood thinner and may be mildly toxic to the liver and kidneys. It is used in rat poison. But it also occurs naturally in foods including strawberries and cherries.” So for years scientists have struggled to concoct a coumarin-free Żubrówka without compromising on taste. Finally they found a workable blend and since 2011 Remy Cointreau along with a US based alcohol producer CEDC has made Bison Grass Vodka available under the name Żu.

New in the market – Teacher’s RTD

Have you tried the new Teacher’s Scotch ready to drink mixes yet?

Premixed with Cola and Soda, these cans are currently sold at most retail stores in Mumbai and will soon be made available across the country. Teacher’s RTD with 4.8% ABV in a  330ml can is priced at Rs 160 in Maharashtra.

Black can – Teacher’s & Soda; Red can – Teacher’s & Cola. Wouldn’t it have made more sense the other way around?

Refreshing Alcoholic Beverage????

 

X’mas special: Baking with Cointreau

Since Cointreau is filled with so many Christmas memories for me,  this year I asked my master baker sister, Alysha to whip up some chocolaty Cointreau x’mas goodness. Here is her recipe for a Cointreau Chocolate Fudge Cake with Cointreau poached oranges.

 This recipe results in a brilliantly moist and densely chocolaty cake with the added kick of Cointreau. The oranges steeped in the alcohol add a lovely freshness and tang to the dessert. Serve with a scoop of ice cream or whipped cream.

 For the cake:

200 gms butter

2 cups demerara sugar

1 cup all purpose flour (maida)

1/2 cup cocoa powder

1 tsp baking powder

¼ tsp salt

4 eggs

¼ cup Cointreau

For the topping:

3 whole oranges, peeled, with the slices separated (about 20 slices)

½ cup of cointreau

4 tbsps honey

1 stick cinnamon

To poach the oranges:

Mix ½ cup Cointreau with the honey in a thick bottomed pan. Add the stick of cinnamon and place on medium flame. Bring to a boil stirring occasionally, then turn the flame low and add the orange slices. Let cook for 5 minutes; remove the oranges from the liquid and place in a separate bowl. Continue to cook the Cointreau, honey and cinnamon for a few minutes more, until the mixture coats the back of a spoon. This will serve as a glaze which you can either pour on the cake or serve on the side.

Making the cake:

Preheat the oven to 180°C (350°F) and centre the rack. Butter a 9” Springform pan and dust with flour, shaking out any excess flour.

Sift together the flour, cocoa powder, baking powder and salt. Whisk lightly to ensure that it is well mixed.

In a large bowl, using a hand mixer, cream the butter till smooth. Add sugar, and beat together the butter and sugar till the mixture is light and creamy (about 5-7 minutes).

Add the eggs, two at a time, beating to incorporate after each addition. 

Now add 1/3 of the flour and cocoa mixture, whisking till fully incorporated. Add 1/2 of the Cointreau, and then alternately, 1/3 of the flour, the remaining Cointreau and finally the remaining flour. (Beginning and ending with the flour mixture). Mix after each addition, till the ingredients are just mixed in.

Pour the batter into the ready pan and bake for 20 minutes, remove from oven and carefully arrange the oranges on top. Bake for a further 15-20 minutes or until a skewer inserted into the cake comes out almost clean.

Let cool 5-10 minutes, then run a blunt knife gently along the inside of the pan and open the Springform ring. Pour the glaze over the cake just before serving.

Follow Alysha’s baking adventures @alyshaggarwal

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Cointreau Classics

Cointreau will always remind me of Christmas.

My first memories of the orange liqueur were watching the adults at home sip on it after midnight mass while we kids occupied ourselves with the presents under the brilliantly lit tree. The unusual square brown bottle sat atop the bar peering over us. My first whiff of it and I understood why Cointreau was a Christmas favourite. The unmistakable tang of orange was the perfect complement to the aromas of Xmas pudding, spiced cookies and pine cones that invaded every corner of our home.

The ORIGINAL Triple Sec, the clear, mildly bitter liqueur is flavoured with the peel of sour and sweet oranges from Curacao and Spain.

In 1849 Adolphe and Edouard-Jean Cointreau, famous master confectioners, established a distillery in Angers, France where they created spirits using local fruits. In 1875 Edouard Cointreau, son of Edouard-Jean, distilled what later became famous as ‘Cointreau’ from sweet and bitter orange peel  and invented the characteristic square bottle. In the decades that followed Cointreau became the Triple Sec at the heart of many classic cocktails.

This Christmas let’s go back to the classics. Watch as Cointreau’s Ambassadress, Dita von Teese takes you through the story behind some of the traditional recipes. If you’re feeling a little more adventurous try Global Brand Ambassador for Cointreau Richard Lambert‘s Cointreau Caviar recipe.

MARGARITA

- 20ml (0.6 fl oz) Cointreau

- 40ml (1.3 fl oz) Tequila

- 10ml (0.3 fl oz) Lime juice

Shake and strain into a salt rimmed margarita glass.

Garnish with a slice of lime.

SIDECAR

- 20ml (0.6 fl oz) Cointreau

- 10ml (0.3 fl oz) Lemon juice

- 40ml (1.3 fl oz) Rémy Martin VSOP cognac

Shake with ice and strain into a chilled martini glass.

Strain into a sugar rimmed martini glass.

COSMOPOLITAN

- 50ml (1.6 fl oz) Vodka

- 25ml (0.8 fl oz) Cointreau

- 20ml (0.6 fl oz) Cranberry juice

- 10ml (0.3 fl oz) Lime juice

Shake and strain into a chilled martini glass.

Garnish with a twist of orange.

Related articles

• Molecular Mixology (gigglewater411.wordpress.com)

Of Cazzews & Cawcawnuts

Goa- India’s favourite holiday destination.

A city where people work their way around afternoon siesta breaks and where everyone knows stories about everyone else. A city infested with speed breakers and when there aren’t any, the shadows of the palm trunks across the narrow roads play on your paranoia. The Goa I remember as a child is about touch me-not plants along the fields, poi with kalchi kodi (yesterday’s curry) for breakfast and collecting ande na vinagre (moon shells that move when put in vinegar) by the sea shore.

Some of that might have changed and now what is most inviting are the gorgeous beaches, great food and cheap alcohol. And what more could you possibly ask for?! (Actually I wouldn’t mind reliable internet once in a while, but in Goa that’s too much to ask for)

According to Goa Blog (dated Sept 2010) there are 4,000 mini traditional distilleries or stills in Goa, that manufacture cashew feni and about 2,200 stills manufacturing coconut feni. Big Boss is one of the most recognised brands of cashew feni but the locals will always tell you that the best place to buy feni is at the nearest gaddo (kiosks).

It took a recent trip there for me to realise that it has so much more to offer the world of alcohol than just dirt-cheap rates. Kings beer apart there’s Toddy, Urrak and Feni – the much-loved country liquors. For a long time all I knew was that they all came from either coconut or cashew or both. So I’ve decided to break it down for those who are still a little confused.

Growing up my feni-loving uncles, in typical ‘maka pao’ style, would subject all the kids to jokes about how cashew feni didn’t only smell on its way in. It smelled the next day too…on it’s way out. Yes, that one was considered a classic! And whether that is what put me off or not I can’t say, but I’m no fan of feni or urrak. It is thanks to my half-goan roots that I manage not to cringe at the smell.

The process:

Feni is  the most popular country liquor in Goa and is produced from both coconuts and cashew apples.

After the cashew apples are manually crushed, they are caked together and tied with string with a rock placed on top to extract all the juice. This juice is the Neero or Neera and is non-alcoholic.

The neero is then distilled. The first distillation produces Urrak which is only about 15% alcohol. Urrak is usually enjoyed with Sprite or water.

A part of the Urrak is distilled again. The second distillation is called Cazulo and is more potent than Urrak but less heard of.

The third distillation produces a completely clear Cashew Feni (or Fenny) which can be up to 45% alcohol. Feni is very heady and usually mixed with Sprite, lime juice or even cola and has a very distinct smell.

The coconut feni which is made from the toddy collected from the coconut palms.

If you manage to get past all the jokes that jump into your head while you watch the video below, it explains the entire process of cashew distillation.

I love the punch line of the video ‘For one peg there is no hangover. For one bottle two days hangover’. Bang on!

 

‘Gold in Every Drop’ …Literally

Another recipe that involves edible gold flakes. This time it is Smirnoff which has launched its own version of Gold with edible gold leaf flakes in the vodka held in a gold etched bottle. Currently exclusive to just travel retail, Smirnoff Gold is cinnamon spiced with 40 % abv.

Apparently the trial run that happened at the Mumbai Duty Free earlier this year was a complete hit. Why only travel retail? Steve White, Marketing Director Diageo GTME, said, “Shoppers in Travel Retail are highly motivated by something they can only find on their travels, something new and exclusive, and preferably with the added kudos of being associated with one of their favourite brands. Smirnoff is the world’s most popular vodka, gold is arguably the world’s most iconic symbol of luxury and we believe that combination plays to the strong gifting motivation of the majority of purchases.”

(I have a feeling this edible gold thing is going to be big in India.)

A one litre bottle of Smirnoff Gold sells at about USD$36.

Goldschläger is the most famous brand that contains gold flakes. This cinnamon liqueur has 43.5% abv with tiny but visible flakes of gold floating in it.  Even though it has just 0.1 grams of gold flakes (in a 750 ml bottle) it’s the novelty of the product that made it such a recognized brand in the 1990s. Originating in Switzerland and homed in Italy. Interestingly, like Smirnoff, Goldschläger belongs to the Diageo stable.

Texts show that the practice of putting gold in alcohol dates back to ancient Egypt. During the California Gold Fever (1850s) some miners would sprinkle gold flakes into their drinks, reveling in the luxury of it. Since the flakes weren’t supposed to be consumed though, I’m guessing they died painful deaths!

Barley and Me

A year ago the only thing I liked to drink were mojitos, and maybe the occasional caipiroska doused with sugar syrup and mint leaves. And as much as I would’ve like to be part of the beer-drinking gang instead of requiring ‘snooty cocktails’, I just couldn’t stomach it (which is quite ironic considering my Goan-mother’s family plies me with stories of how I was quite a guzzler as a child, yanking everyone’s beer mug to have a big gulp). So I just ignored all the jibes about choosing cocktails which had ‘a plant growing’ in them, and continued my mojito love affair, which is why, when I was hired to work with Ambrosia – a wine and spirit magazine, everyone’s first question was ‘How did you manage that?’

Since then my ‘drinking portfolio’ has expanded quite a bit, but it was a long journey before I developed a taste for beer. And I mean that literally. Approximately 10,800 kms long. All the way to the Fatherland -  Germany.

Früh am Dom: This Brauhaus (Brewhouse) is probably the best located in Koln (along the river Rhine) and very famous for the quality Kölsch they produce. Disappearing into tiny nooks and crannies at various levels, just seeing the place is a treat!

Living in the town of Cologne (of the eau de cologne fame), I tasted the locally brewed pale Kölsch and there was only one word for it – Yummy! And the same can be said for Bönnsch, locally brewed in Bonn.

Being a major part of German culture, many beers derive their names and are known by the specific areas in which they are brewed like Kölsch from Köln (Cologne), Bönnsch from Bonn, Altbier from Düsseldorf and Dortmunder Export from Dortmund. Although these are popular varietals in Germany, none of them have any part in the traditional German Oktoberfest, which consists of 14 main tents, all of which are sponsored only by different Munich breweries (more on that later).

This post is just an ode to Kölsch and Bönnsch, for making me more socially acceptable (a ‘beer-drinker’) and piquing my interest in malts, hops and all types of brews.

Ein prosit!

The Hangover

Since I’ve been promoting alcohol, all types of it, I think it’s only fair that I help with the morning after as well. And look what I found… Hangover remedies from around the world.

Personally the Dutch seem to have the best cure and the Romanian sounds awful. Which one would you pick? And do you have any remedies you subscribe to?

Source: Mind Blowing Wonderfulness