For one, you create custom pies at the bar–directing the pizzaiola, ingredient-by-ingredient before he hoists it into high temperature, wood fire ovens. The pizza is in the Roman style, by way of Berkeley–ultra thin crust, consisting of the freshest, local ingredients imaginable. Such vivid, robust tastes require equally active cocktails to engage the palate. The way Build approaches this incomparable combination is unique and inviting to any connoisseur.

When it comes to the beer, they have 16, frequently rotating, local microbrews on tap. The offerings are divvied into several flights concentrating on specific flavor profiles–hoppy, malty, etc. But where the bar really takes flight is in the unique cocktail menu curated by manager Jay Crabb. Every day he batches a trove of curious bitters and elixirs immersed within an ethereal assortment of Italian digestivos and Kentucky Bourbons.

Complex beverages with playful names–I ordered a Ubiquitous But Delicious Nevertheless–might seem daunting to the novice drinker. Yet they become immediately accessible thanks to Crabb’s meticulous organization. All the concoctions are separated by generalized style and equipped with annotated subtitling. It might give room for pause to see the Tazza Di Alloro E Zenzoro–a cocktail blended with bay laurel and Douglas fir. But when you see that it’s merely their take on a reliable ol’ Pimm’s Cup, your reservation is supplanted with anticipation.

I certainly couldn’t wait to inspect the Sfera Grande sculpted ice served with my drink. Chainsawed and chiseled into massive transparent globules, the ice is literally faultless and serves to slowly open up the cocktail as you sit.

A new approach is inherent to every facet of Build. Most radical of all might be their kegged wines. Damn good wines. 20 in all are served on tap at the bar. Not only are they better then you expect, they’re actually more ecological this way: each keg saves 24 glass bottles from the landfill. Does it get any more Berkeley than that?

When you think you’re finished, save room for dessert: their homemade butterscotch budino, served with mascarpone cream is as decadent as it sounds–salted, caramelized sugars, encapsulated in a luscious cream. When paired alongside the rich, roasted flavors of the Payback Porter on draft, I believe I had epiphanous visions of the Great Beyond.

In this town of culinary grandiosity, it’s not enough to merely do something different; you have to do it well. Bravo to Build for bringing it all together.

When it comes to bourbon, you can’t mess around. The Bluegrass state won’t allow it, for one, nor will your own sense of decency. Thanks to the proliferation of American craft distilleries, the possibilities are endless. But without breaking the bank, I enjoy the versatility of Buffalo Trace. It’s smooth enough for sipping and complex enough to shine thru a mixed drink. It’s also usually sold for well under $30 a handle. I love the taste and don’t feel guilty going through it quickly–a lethal combination.

To really capture the taste and decadence of New Orleans though you need to mix it up right. I suggest Sazerac Praline Pecan Liqueur, “The Spirit of New Orleans.” This nut based drink has its share of sweetness, to be sure, but it’s all the right kind and it somehow melds mellifluously amidst the right whiskey. They are the perfect partners in crime. The getaway driver is a small dab of a crafty bitter. Without further ado, here is one of my true Taste of New Orleans:

Pour 2 ounces of Buffalo Trace Bourbon, 3/4 oz. of Praline Liqueur, a dab of Bittercube’s Jamaican #1 bitters on ice into a shaker. Mix vigorously and strain into a Mason jar with a zest of orange as garnish. Serve alongside a New Orleans praline candy for the most authentic experience. Brass band optional.

Ireland

The Old Jameson Distillery (Bow Street) is located in the heart of Dublin, blocks away from the River Liffey. No whiskey has been produced here since the early 1970s and so the experience is more a museum dedicated to distillation and education. But what is lacking in actual production is more than made up for in an illustrative, all-encompassing tour that shows you the time-honored method of making Jameson rather than telling you. Followed, of course, by the best part: tasting.

Select volunteers get to engage in a side-by-side comparison of American whiskey, Scotch and Jameson. Is that even a competition? The old distillery also boasts several bars and a bustling restaurant, The 3rd Still, named in honor of Jameson’s highly-celebrated triple distillation process.

Don’t miss out on the Premium Whiskey Tasting. For 22 Euro, you’ll get to sip on 4 different varieties of exclusive Jameson whiskeys. The tasting is curated, with a specialist walking you through the experience. You begin with the 12 Year Reserve, move on to the Select Reserve and Jameson Gold before concluding with the exquisite Jameson 18 Year Old. Nearly two decades in the barrel provides this high-end whiskey with a darker color, infused with all sorts of sherry and bourbon notes–vanilla, subtle sweetness, and a touch of smokiness in the nose. Sip it nice and neat and savor the maturation that only 18 years of aging can provide. Good things come to those who wait. But don’t wait too long to make your next trip to Dublin.

More from Ireland in the days to come…

Photo Credit: Brad Japhe

]]> http://drinkmemag.com/2013/04/old-jameson-distillery/feed/ 0 http://drinkmemag.com/2013/04/biting-the-bulleit/ http://drinkmemag.com/2013/04/biting-the-bulleit/#comments Thu, 25 Apr 2013 23:02:40 +0000 Brad Japhe http://drinkmemag.com/?p=8196 Derby Day is almost upon us and while that means Mint Juleps for many of us, remember that there are still plenty of other classic Bourbon cocktails to enjoy. But before you can get to building your masterpiece, you need to sort out the foundation. One of my all-time favorite Kentucky whiskeys, both for sipping and mixing, remains Bulleit Bourbon Frontier Whiskey. From the color, to the finish, right down to the old-time packaging, it is a gem. Their green labeled Rye is also worthy of admiration. I’ve been sipping on them both for quite some time, but as of late I’ve decided to tinker with a few mixed concoctions. Allow me to share some of my favorites…

The Kentucky Cutter

Ideal for Derby Day, this Bluegrass beauty combines an ounce of Bulleit Bourbon, 1/2oz. of triple sec, 1/2oz. of lemon juice and 3 dashes of Angostura Bitters. Shake it all up on ice before straining into a Martini glass. Serve with a slice of orange and a cherry.

Old Fashioned Rye

In this minor variation on a timeless classic, I use an ounce and a half of Bulleit Rye, shake it up with ice, a touch of dry and sweet vermouth, muddle in a sugar cube laced with orange bitters, a small dab of fresh honey and a splash of elderberry syrup. Strain the ice and serve it neat in a snifter, garnished with orange zest and a brandy-soaked cherry. Now that’s a cocktail!

The Bulleit Manhattan

So straight-forward and yet there’s nothing quite like it. All you need is an ounce of the Bourbon, a little more than a 1/4 oz. of dry vermouth and a few splashes of Maraschino cherry juice. Throw it into a shaker with a LOT of crushed ice. Mix vigorously before straining neat into a rocks glass. Drop in a lonely Maraschino cherry for good measure. Kick back and take a sip. And you’re off…

What’s even more remarkable is that Breckenridge Bourbon is only aged for 3 years on average. That’s far less than the standard 7-9 years that most bourbons spend in oak barrels before they ever hit the bottle. In order to get the depth of flavor, the rich nose and glowing, copper body that defines this booze, the folks at Breck must have some pretty clever tricks up their sleeves.

They claim that at least some of the magic comes from the distinct mineral content of the fresh snowmelt. The high-rye mash bill might also account for the unique nature of Breckenridge Bourbon. Many other products rely more heavily on corn, malted barley and wheat. Their blend is proprietary, so I can only imagine the combination that results in these complex waves of butterscotch, vanilla, and caramel.

Breckenridge is a bourbon enjoyed neat, with even a small splash to bring out the aromas opening up in the glass. If you insist on sipping your whiskey cold don’t be afraid to drop in a cube, but don’t go overboard. You do NOT want to drown out the subtle nuances that make this drink so great.

The ever-expanding popularity of bourbon is a beautiful thing. I can now enjoy one of my favorite spirits wherever and whenever I want. From the bluegrass of Kentucky to two miles above sea level: whiskey is soaring to new heights.

47 out of 50.

Photo Credit: Pursuitist.com

The end result is a liquor with a provocative, slightly greenish hue and a remarkably distinct nose. The initial taste provides a grainy backbone which is soon accompanied by a citrus-dominated finish, the unmistakable byproduct of west coast hops.

Ideal for integrating into cocktails, New Holland recommends several concoctions on their website. A relatively simple one involves adding orange liqueur and a touch of lime juice to make what they refer to as a Hoparita.

What’s particularly interesting about the characteristics of this spirit is that it can fluctuate between tequila and whiskey-like tendencies depending on which way you choose to bring out those specific traits. In short: its versatile and playful.

I look forward to the continued integration of beer and liquor. The combination of two great elements leaves room for unlimited possibility.

You’ll need 3 mint leaves, a pinch of saffron, 2 basil leaves, 1oz. of apple juice, gingerale and 2 ounces of Breckenridge Bourbon Whiskey. Muddle the mint and basil at the bottom of a rocks glass, pour in the juice and hooch, shake with ice, then strain the drink over ice. Add some ginger ale on top and garnish with the saffron pinch over mint leaves. A sophisticated and sublime sipper awaits.

It was a clear, bluebird day on the slopes of Alta earlier this February. I was sipping on artisan cocktails made mid-mountain. Everything was as it was meant to be.The culinary accoutrements to skiing have sure taken flight over the past few years and nowhere is that more evident than at Collins Grill (Highway 210, Little Cottonwood Canyon). If you’ve come to accept lousy food and cheap beer while on the mountain, Alta’s premiere restaurant is here to shatter your expectations.

An air of exceptionalism takes hold when you’re offered slippers before even sitting at a table. The host brings them to you, easing the tension of a morning spent in constrictive ski boots. As you take a load off, it’s impossible not to marvel at the snow-capped Wasatch mountains that peek in through the large windows covering the cabin-like walls. It’s the perfect setting for a nice, stiff glass of Bourbon.

Thanks to a well-versed staff and an impressive spirits list, I’m able to get my hands on something I never even knew existed: Utah whiskey. High End Distillery is located in nearby Park City. They produce such a smooth, winter-warming Bourbon, it inspired me to trek on over to their homebase later in the evening. The color and body are both unusually light for this particular style of whiskey. One drink on the rocks is perfect to lift my head, without making it too difficult to make it back down the mountain.

Local craft beers also play a prominent role on the drink menu at Collins. It all goes hand-in-hand with the farm-to-table ethos that informs their food menu. If you’re going to cook with local ingredients, you should probably match it with the libations. Here you’ll find a wide selection of Uinta beers on draft and in the bottle (more on them later), as well as an ale brewed specially for Alta in commemoration of the resort’s 75th anniversary. Wasatch Brewing Company in Salt Lake released this 4%er earlier in the season.

Alta is widely recognized as one of the ultimate destinations for powder hounds. They deserve an ultimate dining destination wherein to rejuvenate their weary bones. Collins Grill is that place, elevating on-mountain hospitality to new heights.

To be expected, the process of commercial branding invited all sorts of legal calamities. I’ll spare you the boring details and fast-forward straight to the merits of the drink itself. Dry and spicy, Templeton’s flavor profile diverges from a more traditional Bourbon-style whiskey. The sweetness is more subdued and there is little to no peatiness. What you will find, however, is a bold and complex finish that establishes itself firmly with bitters or even a touch of Vermouth.

The days of Prohibition are long over and obviously we are a much stronger country because of it. Still, there is something romantic about the notion of sipping exotic elixirs in clandestine basements, hidden from the prying eyes of the law. Although there is no longer a need to hide your passion for whiskey, a simple taste of Templeton, mixed just right, might evoke the indelible memories of bootleggers past.

There’s no spirit more fitting to form the backbone of a Thanksgiving cocktail than Wild Turkey. Obviously. Here are a few recipes to help get the juices flowing:

Burnt Turkey- Pour a half ounce of Wild Turkey bourbon whiskey into a shaker with a half ounce of cinnamon schnapps. Shake vigorously and empty contents into a shot glass. Repeat as necessary.

Turkeyball- Combine an ounce of Wild Turkey, an ounce of Amaretto and a splash of pineapple juice into a shaker with ice. Mix well and serve in a shot glass or high ball, depending on how fast you want it to go down.

Wild Turkey Bourbon Manhattan- 2 ounces of Wild Turkey 101 bourbon with an ounce of sweet vermouth and a dash of bitters, stirred well into a martini glass served with cracked ice. Keep it classy, San Diego.

Happy Thanksgiving, e’rybody!