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TheAcademyDrinks

@theacademydrinks

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New peach trees in the orchard this year! The blossoms smell like honey. I realize it’s because our honey smells like our flowers but it is still such a striking smell on the trees.

Ive never used peach flowers for anything because I fear the cyanide compounds. Have any of you used them for anything? by @theacademydrinks

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2 years ago

A perfect evening. How is it that I dont get old lady whisky flush when Im back here? Looking at you @bladnochwhisky & @royalbrackla

Are there places where certain food or drink just hits differently for you? taken in Edinburgh Scotland by @theacademydrinks

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2 years ago

Indoor citrus trees don’t pollinate themselves!*

Feels a bit dirty, but looking forward to fresh lemon & lime with outsize dreams of weird hybrids.🍋🍊❓🍸

Im imagining a pink key meyer limon. What hybrid would you want to see?

(And no, I don’t really know what I’m doing. Doesn’t bother me.)

#citrusislife

*My Australian friend @cocktailsmandurah asked me a while back why I would grow citrus indoors. She is a master of all sorts of syrups and more. But I don’t live in a climate where I can grow what she does and make all her amazing recipes unless I figure out how to do it inside. And since Im not hospitable enough to invite my bees inside, my dumpling brush has to do the flower insemination deed for them. So Kori, I want you to know that it is all your fault that I am now doing dirty deeds to flowers with a pastry brush. Pollinating citrus flowers with a brush by @theacademydrinks

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4 years ago

One of the best parts of my job is spending time with people who are experts in their field and passionate about what they do. Passion and expertise are compelling to be around. So when @curi0usjenn invited me to spend the day at Hiram Walker with her as the guest of master blender Dr Don Livermore @cdnwhiskydoc I headed to Windsor, Canada.

Dr. Don is the mind behind @jpwisers @lot40 @pikecreek_whisky and many others. He oversees a massive operation encompassing many brands, and is still very thoughtful about the interaction of flavors between grain and yeast and wood in the whisky he blends. He spent the day with us showing us labs, taking us on a tour of grain silos and warehouses, and leading a blending seminar unlike any I’d done before.

Canadian whisky is an underappreciated category in the USA, and Dr Don is on a mission to change that for all the uisgephiles out there.

Thank you Dr Don, Jenn, and the rest of the wonderful Canadian whiskyfolk who shared their knowledge with me:
@canadianproof
@canadianwhiskysmith
@rozemaryan
@silverfoxdistillery
@whiskykaus Glasses of whisky by @theacademydrinks

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4 years ago

Unfilterted view from Green Robin Farms at 10pm. Listening to nothing but crickets and the brook.

#waxinggibbous #summerinvermont
#agroforestry taken in Plainfield, Vermont by @theacademydrinks

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4 years ago

It’s #SecretSanté time again, when Matthias @servedbysoberon randomly pairs people to post drinks for each other.

My santé is Marcus @citronpresse_cocktail, whose joyful and beautifully shot posts are an inspiration. Marcus, I made you a twist on a Bamboo cocktail, a Rockin’ Like Bamboo, created by Greg Moreno at the now-closed Ward III in NYC. All the floral and herbs in the aperitifs, and seemed like they might be up your alley. I hope you like it! And I hope you have a wonderful New Year’s Day and a happy and healthy 2022! Cheers!

• 1 part Dolin dry vermouth
• .75 parts Dolin blanc vermouth
• .75 parts @Lustau East India solera sherry
• .5 parts Cynar
• .25 parts Byrrh
• Stir & strain into chilled glass
• express orange peel over drink & garnish

Matthias started SecretSanté several years ago, long before bars were closed & people shared drinks with friends only online. He puts so much work into this every year, creating such joy for people. Many of us have made wonderful connections through this yearly event. I’ve met @cocktailchap @bostonbarhopper @stir_crazy_cocktails @susandjones27 and most recently @drinks.by.meg Every year Matthias makes sure everyone who signs up to make a drink has a drink made for them in turn — which often means he is making drinks and posting for many many people. Cheers to you Matthias. We all wish you a very Happy New Year! 2 drinks in Nick & Nora glasses with orange peel garnishes by @theacademydrinks

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5 years ago

🐓🍸🐓
How do you prefer to imbibe — before a meal (apéritif/aperitivo), post-prandial (digestif/digestivo), or while chowing down? Whether alcoholic or no/low abv, do you have a drink routine?
🍸
I was recently back out at a new bar in NYC for the 1st time in … well let’s not get into that. I’ll just say @doublechickenpleasenyc wasn’t there the last time I was. And what a lovely addition to the world it is, a place that brings together qualities too rarely found together: an easy, friendly space, with warm, impeccable service and drinks that look simple and aren’t, yet have nothing precious about them. The drinks’ presentation makes sense, and they harmonize with the food.
🐓
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I haven’t turned into a reviewer. I’ve just really really missed being able to go to a good bar with a friend to have a drink (or several) that I would not or could not have made at home. Many places make great drinks. But very few think as carefully about food and drink together as DCP owners @ggnchan and @fayechen_dcp. As Chan has said “the food [is] the drink, and the drink [is] the food.” [@Eater_ny Nov13,2020 @Luke.Fortney]

🐓
I’m hooked.

Cheers to bartender @geremyalexander!
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Thank you @cabby03 for the rec! I will forever go where you direct me.

@iamcookiedo — I’m bringing you here when you’re in town to try the #mangostickyrice
📸
Pics
1.Mango sticky rice
2.Martini
3.The Back Room
4.Japanese Cold Noodle
5.French Toast
6.me, stealing my husband’s martini after telling him not to order a martini, before i then came back the next night with @timmckirdy & suggested he get the martini, which I did not steal. Because i am classy that way

Oh and my answer is: before, during and after. That’s the beauty of hanging with vaccinated pals who like to share. Closeup of rum drink taken in Double Chicken Please - DCP by @theacademydrinks

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5 years ago

Cerulea gin was a creation somewhere between art & craft for @thespiritstemptress of @holystonedistilling It has beauty & soul & love in it, like she does. She & @mikedeshazo told me they liked the idea of thyme with it, so I started playing with different combinations of thyme, floral & citrus & arrived here. Alas, I didn’t write down my specs, because I was trying hard to get a good pic. (If you’ve ever read my posts, you know how out of character that is for me — pix aren’t my strength!)

Holystone Cerulea gin
Italicus bergamot liqueur
thyme/rose simple syrup
lemon juice

𝘼𝙧𝙩 & 𝘾𝙧𝙖𝙛𝙩⁣
Do you consider what you do Art, Craft, or something else?⁣
When you buy a drink, a bottle, or a dish, which do you want?⁣
⁣
In the seminar on Drink Culture I teach with @116crown @yale we’ve had heated discussions about 𝗔𝗥𝗧 & 𝗖𝗥𝗔𝗙𝗧. I’m not big on such distinctions — but even when they’re problematic, they can highlight what society values at the moment. Socio-economic divisions & political trends come into relief in the way people fill in such categories. Trends in terminology aren’t the same as trends in action. But they’re connected.⁣
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The drinks world has been in a craft moment for a long while now. The language of “craft” is everywhere, from craft spirits to craft cocktails, to descriptions of the past years’ “craft movement.” Along with craft language comes talk of technique, drink specs, & professionalism. Guilds, apprenticeships, & certifications. The language of “art” brings talk of inspiration, beauty, & also subversion. Individualists & iconoclasts, forging their own paths.⁣
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Trends are just generalizations. But after the dramatic shifts of the past year, it’s natural to look ahead & ask where we go from here in all manner of things. So I can’t help but think about the language we use to talk about food & drink — which are at the center of our lives.⁣

⁣🎨🧰🎨🧰
As the new Director of History & Drink Culture for the @museumofdistilledspirits I’ll be offering an online event each month on a different topic at the intersection of culture & drink. Stay tuned for more info. by @theacademydrinks

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6 years ago

⏳The 20s Then & Now⌛️
It’s been a year since the WHO declared a world pandemic. Before that time, I’d made maybe 3 video calls. Over the past year my life, like many peoples’ moved online. Obviously it will be great to get back to in-person activities when it’s safe to do so. But in the meantime, I’ve been trying to enjoy the upside of teaching online (looking everyone in the eyes!), family video calls that wouldn’t have happened before, & meeting people I might not have otherwise.

On that note:
This month I joined the @museumofdistilledspirits as the Director of Drink Culture.
I’ll be hosting an online event each month on a different topic at the intersection of culture & drink. My kickoff event on March 26 at 6pm eastern time will explore how the world changed 100 years ago: from the pandemic *before* the one in 1918, to the 1918 flu, to the World Wars. Through it all, cocktails & spirits were center stage, from prohibition through the Roaring 20s & post-war.

My colleagues at the Museum are impressive folks hosting some terrific events:

Natasha Bahrami, Director of Gin @natashasginroom
Jesse Cyr, Director of Brandy @cocktailsbyjesse
Zachary Faden, Director of Spirits Curation @spiritscurator
Jacob Grier, Director of Vodka @jacobgrier
Khrys Maxwell, Director of Tequila & Agave Distillates @khrys_maxwell
Matt Pietrek, Director of Rum @cocktailwonk
Julia Ritz Toffoli, Director of Whiskey @womenwhowhiskey
& Kurt Maitland Assistant Director of Whiskey @kurtm1

Tickets available on @eventbrite now for Sat March 26 “Post Pandemic Predictions: Prohibition or Roaring 20’s Renaissance” 🍾🛑👯‍♀️ by @theacademydrinks

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The past few years Matthias @servedbysoberon has randomly matched people on Instagram in a #SecretSanté event to make a drink they think their assigned person might enjoy. I’m fortunate every year to be matched with someone I didn’t previously know so have had the pleasure to meet @bostonbarhopper @cocktailchap @susandjones27 & @_valcohol

This year I’ve had the pleasure to learn about Benjamin Hodges @Hodges101proof from Vienna, Austria. A fan of classic drinks, Benjamin’s IG features a lot of gin and Bourbon, with sprinklings of Amaretto & yellow Chartreuse — fun combinations to play with. Since Benjamin’s favorite cocktail is a Boulevardier I did a variant of the classic, served 2 ways:

1.5 part Catoctin Creek maple cask rye
1 part Campari
1 part Punt e Mes vermouth
barspoon+ Benedictine
stir w ice, strain up or strain over ice
garnish with orange peel

I added Benedictine & modified proportions since the classic 1:1:1 is generally too sweet for a modern palate. The choice of rye or Bourbon depends on personal taste of course. But it also depends which vermouth the spirit is paired with. I use rye here because the dry spice of rye complements the touch of bitter & hint of orange in Punt e Mes. A heavier vermouth like Carpano Antica would be too much with the lovely maple special release from Catoctin Creek. But there are so many variations to try. The Boulevardier is a terrific drink because it’s easy to order almost anywhere but one that you can spend a lifetime honing. There aren’t rules for how to make it perfect — just play with different combinations & proportions until you find the right balance.

There aren’t really rules for the #secretsanté Matthias organizes every December either. It’s just something he does for people all over the world who enjoy talking drinks with each other. This year that connection has taken on added significance for many people, so Matthias’ efforts to foster community are especially appreciated.

Social media isn’t a very community-oriented space generally, but the cocktail & spirits worlds are. Cheers to Benjamin and everyone else in those communities and the wider world!

Wishing you all a wonderful New Year! Two Boulevardier cocktails by @theacademydrinks

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6 years ago

A @holystonedistilling Proper Drink
2:1 Bosun’s navy strength gin & Perla 2x distilled grape-based vodka
3 kalamata olives, lemon peel, rosemary, muddled⁣
stir w ice, double strain, serve up⁣
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Not a cocktail but definitely a proper drink⁣
No sweetener, no vermouth but not dry⁣
Rich & satisfying despite what’s missing⁣
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Working from memory of @Holystonedistlling owner @mikedeshazo65’s reshake of @thebitterfairy’s rosemary lemon martini I ended up here. Reads vesper/dirty martini but tastes like neither since the grappa-style vodka & kalamatas give a rich mouthfeel & brush of sweet.
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🍁⁣
Holidays generate mixed feelings for many people. Religion, politics, economics, family dynamics & pressure to feel a certain way are a lot. For various reasons, my parents didnt want that while raising kids, so didnt celebrate holidays at home. My mom tells me I vowed very young to host Thanksgiving when I grew up. I don’t recall that but in 30 years my husband & I’ve missed hosting only once & never since having kids. We started out cooking turkey in a foil pan & dropping it on the floor. Another year we had no kitchen & escaped to eat turducken in New Orleans – but still hosted a late Thanksgiving. ⁣
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This holiday has always been a time for us to gather those we care about for no reason other than togetherness. Not to exchange gifts or stand on ceremony. Just cook, eat, hang out & eat some more. The group around the table varies; lives are complicated. Someone makes a 1st appearance as a sonogram pic & decades later is deep frying turkey out back. People come from different hemispheres. We’re connected in various ways — ways I long ago stopped trying to explain to new guests. We’re each other’s people, that’s all.⁣
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This year is different. Some people I want at my table are gone forever. I haven’t yet met the newest arrival to the family. I didn’t see her parents, my parents, or my aunt whose holiday celebrations were a model to me as a kid. Yet I’m still thankful for so much. What’s missing makes me feel that more acutely. Im grateful for the loved ones I have. For older & newer friends who are there in all sorts of ways. For all my people🧡 by @theacademydrinks

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6 years ago

Last year I wrote that this time of year is tough for me yet ironically is what led to meeting my husband. My brother also loved Halloween. He died unexpectedly 2 weeks ago & I spent this Halloween at his farm dealing with his loss. Tony didn’t have internet let alone social media. At times he was off the grid. But last year I read him what I wrote & we discussed the meanings associated with Halloween. As always, he made points I hadn’t considered. In honor of Tony I share again what I said last year. He would have mocked my toasting him with an expensive whiskey, which is of course why I do.⁣
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𝙁𝙤𝙧 𝙏𝙤𝙣𝙮:⁣
Halloween is my favorite holiday. Every year I get sick the week before it. The days get shorter & the prospect of winter looms. Since I’ve been tied to an academic calendar most of my life, the year is lopsidedly stressful. This season has always been hard — as a kid, a student & as a teacher. Yet I love Halloween despite that.⁣
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I had my 1st date with my husband on Halloween. Id met him the week prior. Sick & miserable, I got on a bus at college & asked a guy to move his stuff so i could sit. Despite seeming annoyed, the guy started talking to me anyway. I remember clearly: we spoke about Joe Biden’s sudden withdrawal from the presidential race. This was 1987.⁣
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Halloween has roots in the Celtic harvest festival of Samhain. The Celtic NewYear starts with death, often represented by the figure of an old wise woman, a witch, a crone. It’s one of the liminal times of year, when spirits were thought to cross over to the living world. If you didn’t want to be found, you wore a mask.⁣
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Many cultures have traditions celebrating the cycle of life & death, focused on boundaries between worlds. Mexican Day of the Dead is now celebrated in a way that merges a bit with Halloween, but its roots probably go back to Toltec celebrations occurring in mid-summer. Symbolism tracing back to the Norse, AncientEgypt & China all have circular life/death motifs.⁣
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𝗧𝗵𝗮𝘁 𝘄𝗮𝘀 𝘁𝗵𝗲𝗻 𝘁𝗵𝗶𝘀 𝗶𝘀 𝗻𝗼𝘄. 𝗪𝗶𝗻𝘁𝗲𝗿 fo𝗹𝗹𝗼𝘄𝘀 𝗵𝗮𝗿𝘃𝗲𝘀𝘁.⁣
𝗛𝗼𝘄𝗲𝘃𝗲𝗿 𝘆𝗼𝘂𝗿 𝘆𝗲𝗮𝗿 𝗶𝘀 𝗲𝗻𝗱𝗶𝗻𝗴, 𝗜 𝘄𝗶𝘀𝗵 𝘆𝗼𝘂 𝘁𝗵𝗲 𝘃𝗲𝗿𝘆 𝗯𝗲𝘀𝘁 𝗶𝗻 𝘁𝗵𝗲 New Year 🧡 by @theacademydrinks

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