Drinking The World

I've been working for several months experimenting with various botanicals for bitters and to use in making gin. Right now I am working on some bitters recipes that are unique, with a Colonial and Native American medicinal twist. So far I have around 115 botanicals that I've made into tinctures and infusions, with around 40 more that I haven't gotten around to yet, and a future list of another 50 or so which I have to track down. My botanical lab is now stocked with the following essences that are the basis for my "Library" of flavors and aromas.

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SingleMalt.tv stopped by last week to shoot some video. Here is Part Six of a Six Part Series.

SingleMalt.tv stopped by last week to shoot some video. Here is Part Five of a Six Part Series.

SingleMalt.tv stopped by last week to shoot some video. Here is Part Four of a Six Part Series.

SingleMalt.tv stopped by last week to shoot some video. Here is Part Three of a Six Part Series.

SingleMalt.tv stopped by last week to shoot some video. Here is Part Two of a Six Part Series.

SingleMalt.tv stopped by last week to shoot some video. Here is Part One of a Six Part Series.

What’s That You’re Drinking? - The Least Well Known Spirits in the Land.
By Jonathan M. Forester

Brandy, Eau de Vie, Grappa, Marc, Pisco, Palinka, Slivowitz, Tuica, Rakia, Singani, Chacha, they’re all fruit spirits. In Europe, South America, Africa, Asia, Australia, and all over the world except North America, there is a fine, old tradition associated with them. Everyone knows about them, drinks them, and loves them. Every region makes spirits from every fruit imaginable. In France grapes in the regions of Cognac and Armagnac are made into brandies that go by those names. Pisco is what they call grape brandy in Chile and Peru, usually unaged and rough in nature, it’s still well loved. Grape brandies are also made in many other parts of the world: Armenia, Bulgaria, Cyprus, Georgia, Germany, Greece, Italy, Mexico, Moldova, Pakistan, Portugal, South Africa, Spain, and the Ukraine.

Then there are other fruit brandies, besides those made from grapes. In France apples are made into Calvados in Lower Normandy. Then you have other fruit made into spirits; pears, plums, peaches, cherries, elderberries, strawberries, raspberries, blackberries, apricots, rosehips, bilberries, quince, rowanberries, holly berries, you name it. In Sri Lanka, coconut brandy is made from the sap of coconut flowers. If it’s a fruit it can be distilled, or herbs and spices, and vegetables like asparagus or carrots; someone in Europe, or the rest of the world, is distilling it.

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photo by Dan Peterson

JIM MEEHAN is a world-renowned, award-winning Mixologist & spirits expert. Bar manager at PDT NYC, he also edits "Food & Wine Cocktails 2007 & 2008" and the latest and best version of the best selling Mr. Boston Official Bartender’s Guide.

JMF: Do you use any North American fruit spirits in your cocktails?

JM: Yes, I've used Clear Creek Eau de Vies in at least one cocktail on every menu for the last year. We always have an Apple Brandy drink (or 3) on our menu from October till March. We carry Germain-Robin Brandy, but Cognac is our go-to brandy. If I opened a PDT in California, I would mix with G-R.

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“I'll toss out a quick two cents about apple brandies. If I were to make a general statement about how North American apple brandies differ from French Calvados, I'd say that the NA ones are fruitier and less heady. In general they are 'cleaner' and, I think, more approachable than their traditional French counterparts. St. George's, Clear Creek's, several different Michigan ones I've tried. As a cidermaker, I suspect it comes down to fermentation practice, rather than cultivar or distillation. I grow the same apples - the biggest difference between French and American apples is in polyphenolic content, which stays in the pot. But the acetates and diacetyl that are distinct in Calvados are also present in a lot of cidre - at least compared to American cider. Slow, cool fermentations with native orchard yeast.”
-Charles McGonegal, Aeppeltreow Winery, Wisconsin-