![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
“Cashmere is what we associate with wool and its origins are in Kashmir and the wool produced by Kashmir goats. It was closely associated with shawl, a word which originates in Persian, and travels into India via Urdu and Hindi and then enters English,” explains Teltscher.
“Shawl enters English in the 18th and 19th Century because it becomes a desirable luxury garment for women in high society – if you had a brother working for the East India Company, you would want him to send you a beautifully embroidered shawl. Patchouli is linked to shawls because the perfume was used to deter moths while shawls were being transported and as a result this heady, heavy perfume became popular in Britain,” she continues.
But patchouli soon lost its aspirational edge. “As the 19th Century moves on, patchouli becomes associated with racy, decadent French women and prostitutes. So patchouli goes from something royalty might wear into being beyond the pale, and then in the 1960s it becomes associated with the hippie movement,” says Teltscher. Moar
Jun. 29th, 2015
Highball Season
FOOD
BY JASON ROWAN
Garibaldi
Courtesy of Naren Young, from Dante in New York City
At Dante, the reimagined Caffé Dante space on MacDougal Street, Naren Young’s aperitivo-led cocktail menu boasts a small and simple highball, the Garibaldi. Though petite, it’s highly refreshing with bitter Campari and the sweetness of a freshly squeezed orange.
1 ½ ounces Campari
Juice of one orange, freshly squeezed (approximately 4 ounces)
1. Build over ice, stir and serve.
Formosa Rickey
Courtesy of Payman Bahmani and Adam Robinson, from Ounce in Taipei
At Ounce, a neo-classic speakeasy in Taipei (hidden within an unassuming coffee shop), this Rickey variation is built around a rich Taiwanese Kavalan single malt whiskey that’s bursting with berry and plum notes. The drink is buoyed by sherry, while fresh lime juice delivers a citrus kick.
1 ¼ ounces Kavalan Vinho Barrique
1 ounce Pedro Ximenez sherry
½ ounce fresh lime juice
Soda to top
Lime wheel to garnish
1. Place all ingredients except soda water in a shaker tin. Give a short shake just to mix ingredients and slightly chill them, but don’t shake too long because most of the dilution should come from the fizzy soda water added later.
2. Strain into a Collins glass filled with ice cubes. Top with soda water, drop a lime wheel into the drink as a garnish and serve.
Hudson Cooler
Courtesy of Brian Matthys, from Corkbuzz in New York City
At the wine-centric Corkbuzz bar in Chelsea Market, the barman Brian Matthys designed a summery highball over a combination of whiskey and Wolffer verjus, rounding out the mixture with a homemade peach soda.
2 ounces Compass Box’s Great King Street Artist’s Blend
1 ounce Wolffer verjus
3 ounces peach soda, preferably homemade
1.
Stir the whiskey and wine together, and strain over ice in a highball glass.
2. Top with the peach soda (alternatively, add just over ½ ounce of peach syrup when stirring, and then top with club soda).
3. Garnish with a lemon twist or fresh peach slices.
*To make peach syrup:
Bring the juice of fresh ripe peaches to a boil, and then stir in equal parts sugar. After the sugar has dissolved, strain and chill.
Highball
Courtesy of Gaku Shibata, from Azasu in New York City
In Tokyo, low-proof whiskey highballs have become the drink of choice at izakayas for the postwork crowd. At the sleek Clinton Street izakaya Azasu, the low-proof Tokyo formula — one part Japanese whiskey to four parts soda — is replicated, and complements fried food. This special version mines the distinct Japanese terroir that comes from whiskey aged in barrels made from Japanese oak, or mizunara.
1 ½ ounces Hakushu 12 Year Old
4 ½ ounces soda water
1. Fill a chilled Collins glass with ice. Add whiskey, top with soda and serve.
Sentimental Reasons
Courtesy of Talia Gordon, from Pépé le Moko in Portland
In the 1939 French crime flick “Pépé le Moko,” the titular gangster played by Jean Gabin eludes the law by hiding out in the alleyways and cafes of the lawless casbah. It’s easy to imagine Gabin perched in Portland’s tucked-away, underground cocktail lounge Pépé le Moko, sipping on this Gallic version (thanks to the cassis) of the classic bad-guy whiskey and soda highball from Talia Gordon.
2 ounces Woodford’s Reserve bourbon
¾ ounce lemon juice
½ ounce simple syrup (2 parts sugar to 1 part water)
¼ ounce crème de cassis
2 ounces soda water
1. Shake the first four ingredients together, and strain into a glass over fresh ice.
2. Top with the soda water and serve.
Silver Spoon
Courtesy of Daniel Shoemaker and Sean Hoard, from the Commissary in Portland
Daniel Shoemaker, proprietor of Teardrop Lounge, and Sean Hoard, his partner at the Commissary, which specializes in craft cocktail ingredients, created the Silver Spoon featuring local grappa for the new Italian spot Renata.
1 ½ ounces Clear Creek Marc de Gewürtzraminer
¾ ounces nectarine shrub (a Commissary ingredient made with yellow nectarines, champagne vinegar, honey and tarragon)
3 lemon wheels
1 orange wheel
⅛ teaspoon freshly grated cinnamon
Fresh, seasonal fruits
1. Combine all ingredients except the fruits in a shaker, and shake well.
2. Strain over cracked ice in a wine glass, and top with 2 ounces prosecco. Garnish garishly with seasonal fruits.
FOOD
BY JASON ROWAN
Garibaldi
Courtesy of Naren Young, from Dante in New York City
At Dante, the reimagined Caffé Dante space on MacDougal Street, Naren Young’s aperitivo-led cocktail menu boasts a small and simple highball, the Garibaldi. Though petite, it’s highly refreshing with bitter Campari and the sweetness of a freshly squeezed orange.
1 ½ ounces Campari
Juice of one orange, freshly squeezed (approximately 4 ounces)
1. Build over ice, stir and serve.
Formosa Rickey
Courtesy of Payman Bahmani and Adam Robinson, from Ounce in Taipei
At Ounce, a neo-classic speakeasy in Taipei (hidden within an unassuming coffee shop), this Rickey variation is built around a rich Taiwanese Kavalan single malt whiskey that’s bursting with berry and plum notes. The drink is buoyed by sherry, while fresh lime juice delivers a citrus kick.
1 ¼ ounces Kavalan Vinho Barrique
1 ounce Pedro Ximenez sherry
½ ounce fresh lime juice
Soda to top
Lime wheel to garnish
1. Place all ingredients except soda water in a shaker tin. Give a short shake just to mix ingredients and slightly chill them, but don’t shake too long because most of the dilution should come from the fizzy soda water added later.
2. Strain into a Collins glass filled with ice cubes. Top with soda water, drop a lime wheel into the drink as a garnish and serve.
Hudson Cooler
Courtesy of Brian Matthys, from Corkbuzz in New York City
At the wine-centric Corkbuzz bar in Chelsea Market, the barman Brian Matthys designed a summery highball over a combination of whiskey and Wolffer verjus, rounding out the mixture with a homemade peach soda.
2 ounces Compass Box’s Great King Street Artist’s Blend
1 ounce Wolffer verjus
3 ounces peach soda, preferably homemade
1.
Stir the whiskey and wine together, and strain over ice in a highball glass.
2. Top with the peach soda (alternatively, add just over ½ ounce of peach syrup when stirring, and then top with club soda).
3. Garnish with a lemon twist or fresh peach slices.
*To make peach syrup:
Bring the juice of fresh ripe peaches to a boil, and then stir in equal parts sugar. After the sugar has dissolved, strain and chill.
Highball
Courtesy of Gaku Shibata, from Azasu in New York City
In Tokyo, low-proof whiskey highballs have become the drink of choice at izakayas for the postwork crowd. At the sleek Clinton Street izakaya Azasu, the low-proof Tokyo formula — one part Japanese whiskey to four parts soda — is replicated, and complements fried food. This special version mines the distinct Japanese terroir that comes from whiskey aged in barrels made from Japanese oak, or mizunara.
1 ½ ounces Hakushu 12 Year Old
4 ½ ounces soda water
1. Fill a chilled Collins glass with ice. Add whiskey, top with soda and serve.
Sentimental Reasons
Courtesy of Talia Gordon, from Pépé le Moko in Portland
In the 1939 French crime flick “Pépé le Moko,” the titular gangster played by Jean Gabin eludes the law by hiding out in the alleyways and cafes of the lawless casbah. It’s easy to imagine Gabin perched in Portland’s tucked-away, underground cocktail lounge Pépé le Moko, sipping on this Gallic version (thanks to the cassis) of the classic bad-guy whiskey and soda highball from Talia Gordon.
2 ounces Woodford’s Reserve bourbon
¾ ounce lemon juice
½ ounce simple syrup (2 parts sugar to 1 part water)
¼ ounce crème de cassis
2 ounces soda water
1. Shake the first four ingredients together, and strain into a glass over fresh ice.
2. Top with the soda water and serve.
Silver Spoon
Courtesy of Daniel Shoemaker and Sean Hoard, from the Commissary in Portland
Daniel Shoemaker, proprietor of Teardrop Lounge, and Sean Hoard, his partner at the Commissary, which specializes in craft cocktail ingredients, created the Silver Spoon featuring local grappa for the new Italian spot Renata.
1 ½ ounces Clear Creek Marc de Gewürtzraminer
¾ ounces nectarine shrub (a Commissary ingredient made with yellow nectarines, champagne vinegar, honey and tarragon)
3 lemon wheels
1 orange wheel
⅛ teaspoon freshly grated cinnamon
Fresh, seasonal fruits
1. Combine all ingredients except the fruits in a shaker, and shake well.
2. Strain over cracked ice in a wine glass, and top with 2 ounces prosecco. Garnish garishly with seasonal fruits.
- Mon, 10:28: The rise and fall and rise? of "Patchouli" http://t.co/zwGAISLfzR
- Mon, 10:39: Supreme Court upholds Arizona's independent redistricting commission, dealing blow to Republicans http://t.co/z2lQW1WXrW via @dailykos
- Mon, 11:04: A giant in hiz own mind: https://t.co/85EmRN3yTc
- Mon, 11:07: RT @patcaldwell: Let them eat cake (the cake being an untested drug cocktail designed to kill you) http://t.co/IYj8h9qf8z http://t.co/1Uh1Z…
- Mon, 11:13: RT @LOLGOP: Civil rights advances are so unfair to people who really believe their bigotry.
- Mon, 11:17: I liked a @YouTube video http://t.co/BvXot8dmrT Last Week Tonight with John Oliver: Transgender Rights (HBO)
- Mon, 11:18: RT @torbooks: The ebook edition of THE HUMAN DIVISION, by @scalzi, is on sale for $2.99! http://t.co/VYw7N54GhR http://t.co/5yPoir0c7m
- Mon, 11:22: It's kinda like food, only not so much solid http://t.co/HZFIlCPQHU
- Mon, 11:23: Supreme Court rejects case requiring vote applicants to show proof of citizenship. http://t.co/VfVSEMecyw