The United Steaks

New York Times Magazine today looks at the resurgence of moonshining, or do-it-yourself distilling. The article touches on Frtiz Maytag’s interest in distilling. Of course, Maytag and his company Anchor Brewing are not distilling outside of the law like true DIYers making hooch at home. But he does have an interesting line of micro-distilled spirits for sale.

San Francisco Chronicle looked at Anchor’s “side business” in 2004:

Anchor Distilling Co. released its first bottling of Old Potrero Single Malt Rye Whiskey in 1996. The micro-distillery makes 18th- and 19th-century- style rye whiskeys in small, single-pot batches.

The 18th-century-style whiskey is aged in new uncharred oak barrels for one year. The brash, highly aromatic whiskey is Maytag’s attempt to reproduce the original whiskeys of America, the kind that George Washington reportedly made. America’s first whiskeys were made with rye, a plentiful grain on the East Coast. Corn-based bourbon came later. The 19th-century-style rye whiskey is a bit mellower and aged for three years in charred oak barrels, an innovation that helped mellow its flavor.

“We’re starting a rye whiskey revival,” he says.

The distillery also makes a fine gin called Junipero. There are plans to release grappa, too.

Ingredients:
• 2 oz. UV Blue raspberry Vodka
• 4 oz. Lemonade

Mixing Instructions:
Combine and serve over ice.

Ingredients:
• 1 5.5 oz. can V-8 (the single serving can, sold in 6-packs)
• 2 oz. Absolut Vodka
• pinch Lawry’s Original Seasoning Salt
• 1/2 tsp. Fresh Ground Black Pepper
• 1/2 tsp. Lemon Juice
• 3/4 tsp. Lee & Perrins Worcestershire Sauce
• Tabasco Sauce to taste.

Mixing Instructions:
Mix in a shaker, pour over ice and serve with the requisite celery stalk. Or for a slightly different twist, garnish with a couple vodka-infused green olives.

Options:
The Bloody Mary, unlike many ‘traditional’ cocktails, can be varied in an infinite number of ways. I urge experimentation and offer the following suggestions:
• I use the can of V-8 as a matter of convenience when mixing a single serving. I’ve also been known to simply use an 8 oz. can of tomato sauce mixed with 1/3 cup tap water for a double batch (regular tomato juice lacks a certain bite in my opinion).
• In a party setting, whip up at least one gallon of the above mix, minus the vodka & Tabasco, a couple days ahead of time. When ready to serve, add Tabasco and vodka to a glass and top it off with the mix.
• Add Horseradish, drop the Lawry’s and reduce the worcestershire sauce to 1/2 tsp.
• Substitute 1 oz. of the Vodka with 1 oz. of Tequila…an acquired, but enjoyable, taste.
• What about those vodka-infused olives? Simple, get a fresh jar of olives, pour out olive juice and fill with vodka, replace lid and refrigerate for5-7 days.

-Courtesy of sh2.com.

Ingredients:
• 3/4 oz. Bacardi Spiced Rum
• 1/2 oz. Bacardi Light Rum
• 1/4 oz. Apricot Brandy
• 1/2 oz. Coconut Cream
• 2 oz. Pineapple Juice

Mixing Instructions:
Mix it up and serve over ice with a pineapple or orange wedge. Or blend with 1 cup of crushed ice for nice alternative.

-Courtesy of Carnival Cruise Lines.

Ingredients:
• 1/2 Pint Guinness
• 1 oz. Jamison Irish Whiskey
• 1 oz. Baileys Irish Cream

Mixing Instructions:
Pour the half pint of Guinness. In a shot glass, combine the Jamison and Bailey’s. Gently drop the shot glass in the pint glass and polish it off in one drink (chug!).

Ingredients:
• 1 oz.Malibu Rum
• 1 oz. Jagermeister
• 1 oz. Pineapple Juice

Mixing instructions:
Combine and shake over ice. Pour into a shot glass.

My Martini recipe for your enjoyment.

• 2 oz. Bombay Sapphire Or Broker’s Gin
• 3 drops Martini & Rossi Dry Vermouth
• 3 Green Olives (no pimentos)

If you store your gin in the freezer, add the drops of vermouth to the glass and spin the glass to coat it. Add the gin, and garnish with the skewered olives.

If you must shake or stir, add your vermouth to a clean shaker and roll it it to coat. Add the ice and gin and give it a few good shakes in a gentle, rolling motion. Pour into your martini glass and garnish with the olives.

By no means should you rely on my recommendations for gin, as everyone’s tastes are different. Broker’s would be my preferred but not available locally. Bombay Sapphire’s blue bottle will brighten your liquor cabinet and the subtle differences in flavor over a traditional gin will add a bit of diversity to a classic martini. Tanqueray and Tanqueray No. Ten are also quite suitable.

Also, if you can find Lillet in your neck of the woods, give it a try in place of the Martini & Rossi.