Monday, February 27, 2012

The Mai Tai is dead, long live the Mai Tai

Dear Monkeypod-

I can never drink another Mai Tai again; you killed my ability to ever agin enjoy that cloyingly sweet verion of the cocktail served at every Laua and hotel restaurant on the island. Having been to Maui many times before, I knew not to expect much in the way of cutting edge mixology. I was fully prepared to drink my share of cocktails with umbrellas and be content. But then our paths happened to cross. There you stood, from the outside, a very unassuming second story location in a strip mall in Wailea. But I knew the minute I read the description of the Monkeypod Mai Tai that I was in for something very special. (Old Lahaina Rum, Maui dark rum, lime, Orgeat, Orange Curacao and Honey-Lilkoi foam)


No overly sweetened mixes here. The foam is like a lilkoi meringue; it slowly sweetens the cocktail as it melts.   The flavor of the light and dark rum are not hidden behind a sweet syrup mixer (you can actually taste the alcohol) and the Orgeat adds just a hint of Almond.

It is true Monkypod, that you feature lots of other intreaguing "new tropical" cocktails that showcase your appreciation for current mixology trends.   But the Monkeypod Mai Tai has the strongest sense of "place"' (wine folkes call it terrior) of any cocktail I have ever tasted. Lush, beautiful, sweet, strong, and memorable; it's wonderfull Hawaii in a glass.  

Mahalo-

Thirsty Lawyer

Thursday, February 23, 2012

The Maui Mama White Linen



Thirsty Lawyer and Mrs. Thirsty Lawyer are in Maui for some much needed down time. (For me that means reviewing deals and taking calls in a beach chair.) We went out to Mama's Fish House; a beautiful restaurant on the north side of the island. Mama's sits on right on the beach in a secluded cove, tiki torches lighting up an otherwise dark night with the sound of the ocean in the background. It's one of the most romantic restaurants in Maui.

Mama's food is top notch, but lets be honest, Hawaii isn't well known for its craft cocktail culture. Sure you can find a Mai Tai and similar sweet rum drinks at every restaurant and bar, but we were looking for something not so sweet but still "tropical". So we made some changes to one of our favorite cocktails, the White Linen, (first introduced to us at Ella in Sacramento) and came up with Mama's White Linen.

First we had the bartender muddle pineapple in a shaker, add two oz. of Hendricks Gin, half an ounce of St. Germain, and one ounce of fresh lemon juice. Add ice, shake and serve up. It's a refreshing cocktail; a bit tart with just a touch of sweetness from the St Germain and the pineapple. The cocktail would have benefitted from adding a cucumber (cucumber and pineapple = extremely refreshing) but sadly no cucumber behind the bar.

Monday, February 20, 2012

Recipe of the Week - The 212

Tequila. The mere mention of this spirit may cause a chill to run down your spine; the flashback to a college drinking evening gone horribly wrong still burned in the deep recesses of your mind. Having spent my formative years at San Diego State University (a mere 35 minutes from downtown Tijuana) my taste buds were scarred from shooting inferior tequila (paint thinner possibly??). It took a long and arduous rehab process, but I am better now and happy to say, very much enjoying just how very good tequila can be.


The 212
The 212 (From the PDT cocktail book)

Start with 2 oz of reposado tequila in a shaker with ice.  I prefer La Cofradia or Corralejo, but feel free to experiment with any 100% Agave reposado tequila. Add 1 oz Aperol and 2 oz of pink grapefruit juice. Shake and strain over fresh ice; garnish with an orange twist.

Sunday, February 19, 2012

Have Bar Gear Will Travel

Since my budding mixology skills have now become fairly well known by my friends and colleagues, invitations to dinner parties have taken an interesting twist, such as last night. Our host really didn't want us to bring a bottle of wine or dessert as we offered; instead our host asked if I wouldn't mind making a cocktail or two during cocktail hour. Would I mind having people complement my drinks, insist that I must have been a bartender during college (not true), and ask how I came to write about cocktail culture? Are you kidding me! Who wouldn't want to be the center of attention for a few hours...at another person's party none the less.

When I spoke to my friend and dinner host for Saturday night, I couldn't just agree to make drinks and hope that I was going to step behind a well stocked bar. I asked him to give me an inventory of his bar and immediately began assembling a drink list in my head. Although he had to pick up a few additional staples such as Hendricks gin, Lillet blanc, a good Sweet Vermouth, and Angostura bitters, in my opinion any home bar should have these items.

I always bring a fair number of items from my own bar stock such as Aperol, Punt e Mes, house made simple syrups (lemongrass, clove, rosemary), and specialty bitters (blood orange, Aztec chocolate, house made clove and hellfire).  But even more important to bring are certain bar tools without which making quality cocktails would be impossible
.
The most important item is the measuring cup. You can't free pour a craft cocktail; precise measurements are required. I am particular fond of the OXO Stainless Steel Mini Measuring Cup.
A hand juicer is also a must. I refuse to use pre-squeezes lemon or lime juice; I always squeeze fresh juice. I like the metal lemon juicer by Progressive. Its quick, sturdy and works.


I always have a muddler at the ready. Unless the host is already somewhat of a cocktail aficionado its not likely that they will have a muddler. Since a few items on my "go to" list of drinks require muddled mint or cucumbers, I always bring my muddler.

I always bring a channel knife. What's a cocktail without a garnish. Rather than trying to make it work with a dull vegetable peeler, I always pack my channel knife for making all variety of twists.

It's always a bit humorous to arrive at a friend's house and unpack two bags of bar gear, but good drinks take work. 

Thursday, February 16, 2012

Gift From the Big Easy

My friend Keith came back from a trip to New Orleans and brought me this great book; its part cocktail, party history. Keith, who isn't a cocktail enthusiast (but from his stories, quite a drinker) picked up the book as part of "the best tour he's ever been on." It was a cocktail history tour of the French Quarter. Having never been to New Orleans myself (yes hard to believe; you may laugh at me now) Keith description of the tour made me really want to go to New Orleans. If I go, I'll certainly look up tour guide Joe Grndusa and take his tour. I will also heed Keith's warnings and avoid the "Green Fairies" if I have to remain vertical for the rest of the evening.

Wednesday, February 15, 2012

Napa Valley, China???

(c) Wally Gobetz 2009
California Wines are famous worldwide, Napa Valley is probably the most well known appellation of all.  According to the California Wine Institute, in 2010 California's total wine shipments worldwide totaled 241.8 million cases, with ninety percent of all U.S. wine exports coming from California, reflecting an estimated $1.14 billion in winery revenues.  Thirty-eight percent of U.S. wine exports were shipped to the 27-member countries of the European Union, accounting for $435 million in winery revenue; exports to Hong Kong accounted for $116 million in winery revenue; exports to Japan accounted for $76 million in winery revenue; and exports to accounted for China accounted $45 million in winery revenue.

While the worldwide fame and lore of California wine presents good opportunities for exporting a high quality luxury product, it also present challenges for California wine trade associations responsible for protecting the good names of well-known wine regions.  Having no legal protection in certain foreign nations and facing a cultural tolerance of counterfeit goods in certain foreign territories, how does the Napa Valley and other California wine regions protect their good names. 

In the United States, the names of wine regions such as Napa Valley are protected primarily under federal labeling laws administered by the Alcohol and Tobacco Tax and Trade Bureau (the "TTB"). The TTB has implemented regulations that govern what can or cannot be included on a wine label. Wine producers must obtain TTB approval of each wine label in advance of bottling.   For example, TTB regulations include restrictions on the use of an appellation of origin and an American Viticultural Area (AVA) such as Napa Valley.  In order to use to an appellation of origin on a wine label, 75% of the wine must be derived from grape grown in the appellation area indicated, and in order to use an AVA on a wine label, no less than 85 % of the wine must be made with grapes grown within that viticultural area.  Napa Valley became an AVA in 1981. 

Most states also regulate wine labels.  Some states merely require that a wine label meet TTB guidelines, but other states have their own wine label requirements that may be more restrictive than the TTB requirements.  In the early 2000 the Napa Valley Vintners association lobbied for the passage of California Business and Professions Code section 25241 which prohibits the use of a brand name with the word “Napa,” or any federally recognized viticultural region within Napa County, on the label, packaging material, or advertising of wine produced, bottled, labeled, offered for sale or sold in California, unless at least 75 %of the grapes used to make the wine are from Napa County, or 85 % of the grapes used to make the wine are from a viticultural region within Napa Valley.  There is a similar federal regulation; however it contains a “grandfather” clause excepting “brand names used by the permittee involved on existing certificates of label approval (COLA) issued prior to July 7, 1986.”  The California legislation had no such grandfather clause.  The California statute was a direct attack on Bronco Wine Company’s "Napa Creek" and "Napa Ridge" wine brands.  Bronco had purchased the brands from a prior owner who had COLAs issued prior to July 7, 1986.  Bronco argued that the state law conflicted with Bronco’s federally registered COLA, that the state law violated Bronco’s free speech rights, and constituted an illegal taking.  Bronco eventually lost its battle when the United States Supreme Court declined to hear its case in 2006.

On the international front, Napa Valley Vintners association, a trade association representing Napa Valley wineries, have managed to secure protection of Napa Valley through having foreign nations recognize Napa Valley as a geographical indication (GI).  In 2007 the EU granted GI status for “Napa” and “Napa Valley” giving the association legal grounds to challenge various EU trademarks that incorporated those terms.  In November, 2011 Thailand granted Napa and Napa Valley GI status and the association is presently working on securing GI status for Napa Valley in India, China and Canada.

The Agreement on Trade Related Aspects of Intellectual Property Rights (TRIPS) also provides a global spectrum of protection of geographic indications.   TRIPS  is an international agreement administered by the World Trade Organization (WTO).   TRIPS defines a geographic indications as “indications which identify a good as originating in the territory of a Member, or a region or locality in that territory, where a given quality, reputation or other characteristic of the good is essentially attributable to its geographical origin.”  TRIPS  provides a means for challenging trademarks in a member country where the mark “uses a geographical indication in a way that misleads the public as to the true place of origin.” 

As of the date of this article, Napa Valley still lacks geographical indication protection in China.  However, by joining the WTO, China faces the requirement of bringing its national laws in line with the terms of TRIPS.  Prior to China joining the WTO, there was little the Napa Valley Vintners association could do to prevent Chinese wineries such as Hongye Grape Wine Company from filing a Chinese trademark registration application for the mark “Napa Valley (Napa Hegu).  Still, even after China joined the WTO and with Napa Valley on the verge of receiving GI status, the association still faces challenges such as the prospect of local producers launching "Nava Valley" as a geographic indication.

The Association’s global brand protection strategy doesn’t solely revolve around legal wrangling.  According to Terry Hall, the Association’s Communication Director, equally important is creating brand awareness and demand for legitimate product.  This is done through annual trade missions, local promotion of product, and increasing export volume.  Still, it’s not clear to what degree the association’s efforts will affect local wine purchasing habits.  A January article in the Global Times quoted a manager of a Beijing wine salon as saying "China is not a mature market for wine” and “what the consumers care about most is the label on the bottle, not the taste of the wine."  According to the article, Chateau Lafite is extremely popular in China right now; bottles are purchased as gifts for others.  However, according to consultant Sommelier Duan Lian quoted in the Global Times article, almost 90% of the Lafite’s sold in China are counterfeit.

Saturday, February 4, 2012

War in Napa

Man of war!

Tonga Room in Napa

This is what happens at corporate retreats after the hard work gets done. One of my law firm partners came up with this creation, the Ring of Fire. Another one of my law firm partners, Shawn, said it tasted like a bad Chinese dish!

Wednesday, February 1, 2012

The Mad Man Martini

Cocktails at the Pied Piper Room at the historic Palace hotel and I was trying a drink that is a new edition to  my list of favorites. They called it the "Mad Man" Martini; I just call it really good. It's a vodka martini with a splash of scotch (in this case Macallan 12). The smokiness of the scotch played well against the clean taste of the vodka . The vodka the Pied Piper Room served was Grey Goose but I could see Belvedere playing incredibly well in this drink. The smooth, sweet taste of the Belvedere would be a very nice contrast to the peaty, smoky flavor of the Scotch.  Mad Men indeed!