The Food's Not The Only Changing Scene In Calgary

Last week while I was in Hawaii getting all educated on the makings of rum (more to come on that in another post!), I was also learning just how strong some of the negative judgments on the alcohol industry are. Not from Hawaii per se, but just from talking to folks about this blog project of mine. I get a lot of raised eyebrows at first when I say I write about drinking, and then plenty of surprised people after I start getting into some of the history I've been learning about where different cocktails come from or the evolution of some spirits, wines, beers, etc. 

Here in Calgary, there are people working hard behind the scenes to bring a little style and class back to our drinks scene.

On Tuesday evening I found myself at the media night for National 10th. I had a few minutes to chat with Stephen Phipps. I was telling him how much I was looking forward to the sign I saw for... wait for it... The Bourbon Room. And excited to hear his vision – to bring back the intimate atmosphere that once came with enjoying a quality spirit or a well crafted cocktail.

Christina Mah, Franz Swinton, Nathan Head, Jimmy Nguyen, Rebecca Davis and other local bartenders are also doing their part with The Canadian Bartenders Association - Calgary Chapter by hosting and competing in local and international cocktail competitions, information sessions for public and industry, and engaging and educating Calgarians on any level they can.

Village Brewery is sporting local ingredients for its craft beer, a passion for community building with events like an occasional humpday mixer – and though it's not directly drink related, Village also produces its own podcast called Village Radio providing interviews with some of their favourite Villagers.

If you've ever walked into Vine Arts, you're likely familiar with the knowledge and expertise of its staff... whether it be wine, spirits or beer. And if you're aiming to learn a little more yourself, it hosts plenty of different tastings where you come away appreciating everything behind the liquid your consuming.

And then there's the everyday person like you and I. The ones on the ground shaping the future of Calgary's drinking scene, and sharing what we know in an effort to support an evolving market in YYC... and bring in even more choice!

Exploration and appreciation – two of the reasons I began this blog. Prost! 

Mango Mania Mai Tai

There's nothing like a trip to Hawaii to kill the winter blues and awaken my desire for luau-style favourites. And nothing says luau more than a Mai Tai! Whether you're following a traditional recipe or making a mix of your own, this cocktail is a lovely drink that you can customize from more strong and boozy to an easy and sweet summer sipper.

After a few experiments on my travel companions, we've settled on our own ratios of rum, lime juice, orange curaçao and mango/peach juice!

It ain't pretty, but it tastes that way!Drink Recipe:

2 oz dark rum
1 oz orange curaçao
1/2 oz lime juice
V8 Mango Peach Splash 

Directions: Put 4 half moon ice cubes into half-sized glass, pour in dark rum, orange curaçao and lime juice. Stir well. Fill to top with Mango Peach Splash. Garnish with orange slice if available.

Note: While we're in a condo/time share style place in Hawaii, I was using what is available to me. No shot glasses, half moon shaped ice cubes, half-sized glasses as seen above and no shaker. Measuring was done in capfuls in a ratio of 3:2:1 for rum/curaçao/lime juice.

Hana Bay Dark Rum is a Hawaiian rum distilled from fermented molasses.

Tip: Don't try and recreate a shaker out of coffee mugs. It doesn't work.

The failed attempts: Being in the US with limited internet access, I mistakingly didn't write down the ratios that recipes online were telling me to try. I found concentrated lime juice, orange curaçao and Hana Bay Dark Rum (it was on sale! Sometimes you just don't want to use the good stuff for holiday drink experiments that could go horribly wrong) at the local Foodland. 

My first attempt was equal parts of the rum, curacao and lime juice. Dear spirits, why didn't anyone here remind me lime juice is so potent? Oh right... I'm the one mixing the drinks. It was horrid. Don't ever do that. Also, the orange curaçao is quite sweet. So more rum is needed to balance it out – especially when you're adding juice in afterwards.

Postward:

There was no sugar or simply syrup making here, but minus those ingredients, this would be relatively easy to replicate on any beach vacation (or backyard BBQ!).

Alcohol-Infused Guacamole

Last weekend the sun attempted to peek out from behind the dreary spring clouds for just a moment. It was long enough that I began yearning for some summer time cocktails. With the thought of cocktails, I also conjured up an image of some homemade chips and guacamole. 

After picking up some tomatoes, avocadoes and chips from Bridgeland Market, I stepped in to my kitchen to prepare my snack and I ran into an obstacle. Making my guac and then proceeding to come up with the cocktail seemed like a lot of work. How could I still benefit from a shot of tequila and eat my chips? Why, put it in the guacamole!

Trio of alcohol infused guacamole.

And just to make things interesting (because guacamole spiked with tequila isn't interesting enough on its own), I mixed up two other bowls with gin and vodka so I could do a proper sampling.

Note: When mixing any tequilas, always choose a blanco or silver tequila that is made with 100% agave. This type of tequila has not been aged, so you won't be losing out on any of the flavours you'd get from sipping a reposado or añejo on its own.

The Verdict:

Personally, I'm going to stick to making a cocktail next time. I wasn't a fan of the essence of tequila I could taste in the first bowl of guacamole and I really couldn't taste the gin or the vodka in the other two bowls.

The Recipe (Good for 1 serving):

1 avocado
1 Roma tomato
1/4 cup onion
1/2 oz of your chosen alcohol
1 lime wedge
1 tbsp olive oil
cilantro
salt and pepper 

Tip: If your avocado is a little under ripe (it happens when you want spur of the moment homemade guac), cut it in half and put it in the microwave for 20 seconds. That's just long enough to soften it up without cooking it too much.

Directions: Slice the avocado into sections and scoop into a bowl. Mash with a fork. Dice tomatoes and onion. Mix into mashed guacamole. Squirt in juice from lime wedge. Add olive oil, cilantro and salt and pepper to taste. Mix well. Add in 1/2 oz of your desired alcohol. Mix well again. Let sit 30 minutes before serving. 

Serve in 3 small bowls and dip away!

Next time, I'm trying a fruit salsa!

Keep It Cozy... Spiking Your Coffee!

Spring has sprung, we're full swing into April and that means rainy days and showers are more likely than not! To take that chilly edge off a damp day, there's nothing like adding a little extra kick for a little extra cozy. I've polled some of my friends and Twitter followers on their favourite java additions... and sampled a few myself!

While Bailey's was by far the crowd favourite, I received a few suggestions I had never tried before... 

Coffee and Disaronno: The almondy sweet flavour of Disaronno mixes well with the bitterness of a strong coffee. 

Coffee and Cognac: This adds a kick to your cuppa joe while taming down the cognac flavour. You get the warming feeling as you sip without the extra strong scent of this alcohol on your nose.

Coffee and Sambuca: Who knew black licorice would make such a nice addition to black coffee? It's like adding an after dinner candy to your evening cup. 

Coffee and Frangelico: Who needs hazelnut creamer? Just add a shot of Frangelico! It's already a very mild liqueur, but with its 20% alcohol content it still does the trick.

Hot cocktail suggestion: Put vanilla beans in directly with your coffee grounds. Once brewed, mix with Govida white liqueur, brown sugar and you have yourself a drinkable crème brȗlée!

Other recommendations included: Kahlua, Amarula, Jamesons, Grand Marnier, Vanilla Bean Navan, coffee flavoured tequilas, Rumchata, VanGogh triple espresso, St Remy A La Crème, Peppermint Schnapps, bourbon, espresso flavoured vodka, black rum and Jamaican cream rum.

For a non-alcoholic infusion, try adding 1/2 tsp of cinnamon directly into your coffee grounds before brewing.

What combinations have you tried?

Retire The Lime: Tequila Tasting

Lick, salt, shoot, lime. That's how I first learned to down a shot of tequila. Of course, nobody bothered to tell me that there were better alcohols out there. Ones not meant for shooting and that definitely don't require me to follow them up by licking salt off my hand and shoving a lime wedge in my mouth to get rid of the flavour.

True tequila, the 100% agave kind of tequila, needs no other flavours to wash it down. It doesn't burn. And it doesn't leave you feeling like you're going to wake up in a pile of your escapades from the evening before.

When I was on a family trip to Mexico earlier this year, we stopped in for a tequila tour at Hacienda Antigua in Cozumel. Tequila isn't made in this part of Mexico, but it IS Mexico, so there are tequila stores and outlets just about everywhere you look.

This particular tour will run you $12 USD. It includes a margarita before you start, a tour guide to walk you through the tequila making process (from historical processes to the more modern distillations) and a tasting at the end. The tasting is helpful so you can taste the different between tequila blanco, reposado and añejo side by side!

What You Need To Know About Tequila:

• Tequila is made from the agave plant. The plant can grow to be about 6' - 7' tall. It takes anywhere from 8-10 years for it to become fully grown. As soon as the plant is harvested, it dies.
• A tequila harvester is called a jimador. In Canada you might see El Jimador tequila, which translates into The Harvester.
• The big ball from the agave plant is covered with dirt and steamed for 3 days. It's easier to smash open when it's cooked. Although modern operations typically use a large pressure cooker.
• Modern tequilas are typically double distilled, it produces 110 proof and is then diluted down.
• Silver, or tequila blanco, is what comes right out of the distillation process. When mixing tequila for cocktails, this is the one you want to use.
• Much like many other spirits and wine can be barrel aged, so can tequila. Repesado is aged for 30 days. Añejo for 12 months. Cava Antigua uses barrels made of Canadian White Oak. Go Canada!
• Difference between tequila and mezcal: mezcal has a worm in the bottom. 

Hacienda Antigua is a relatively small operation. The tequila isn't available outside of Mexico. But... there are plenty of other tequilas awaiting your discovery. If you want the best tequila, start with brands that say 100% agave on the bottle. Or if you're in Calgary, go visit the folks behind the bar at Añejo. They boast a large tequila selection, but we all know size isn't the most impressive factor, it's the quality and the taste... of which Añejo bartenders all have considerable knowledge. Check out the black board for the staff picks. Or if tequila taste testing isn't all that attractive to you, they do an impressive margarita. My pick: Ginger. You're also going to want to order the Queso Fundido. Oaxaca, mozzarella, monterrey jack, chorizo and mushrooms all melted together. Spoon it up, place it in a warm tortilla. Bite. Swallow. Repeat.

You're welcome.