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and tonic","publishDate":1468541437,"status":"inherit","parent":110762,"modified":1469151619,"caption":"Homemade gin in a gin and tonic.","credit":"Kate 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Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer.","publishDate":1417802481,"status":"inherit","parent":90517,"modified":1417803186,"caption":"Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Photo: Stacy Adimando for NPR ","credit":null,"description":"Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-chang","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/12/gin-3_enl-9ed3adc0550c0139b3336788d4cd73e40fe5d04e-e1417803192112.jpg","width":1000,"height":667}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_90517":{"type":"authors","id":"byline_bayareabites_90517","meta":{"override":true},"slug":"byline_bayareabites_90517","name":"Stacy Adimando","isLoading":false},"stephanie":{"type":"authors","id":"5010","meta":{"index":"authors_1591205172","id":"5010","found":true},"name":"Stephanie Lucianovic","firstName":"Stephanie","lastName":"Lucianovic","slug":"stephanie","email":"svwl22@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>","avatar":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twitter":"grubreport","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Lucianovic | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_110762":{"type":"posts","id":"bayareabites_110762","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110762","score":null,"sort":[1469217277000]},"guestAuthors":[],"slug":"diy-gin-yes-you-can-make-it-without-a-still","title":"DIY Gin: Yes, You Can Make It Without a Still","publishDate":1469217277,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.","status":"publish","parent":0,"modified":1481131044,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1183},"headData":{"title":"DIY Gin: Yes, You Can Make It Without a Still | KQED","description":"Ever wondered if you could DIY your own spirits without purchasing a still and an ABC license? The answer is yes, as long as you choose the right spirit — gin. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110762 http://ww2.kqed.org/bayareabites/?p=110762","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/","disqusTitle":"DIY Gin: Yes, You Can Make It Without a Still","path":"/bayareabites/110762/diy-gin-yes-you-can-make-it-without-a-still","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade spirits sounds like an impossible task, given the equipment and jumps through regulatory hoops needed to produce a mere ounce of the stuff. And yes, DIYing your way to a fine rye whiskey without a distillery set-up at your fingertips is a fool’s errand. However, one only needs to look to the legal definition of one of summer’s best liquors — gin — to see that there is one option in reach.\u003c/p>\n\u003cp>Gin, by definition, is “a spirit that derives its predominant flavor from juniper berries.” (Thanks \u003ca href=\"https://en.wikipedia.org/wiki/Gin\" target=\"_blank\">Wikipedia\u003c/a>!) That’s it. There are some subcategories, the most common of which is “distilled gin,” which is produced by redistilling very strong alcohol in the presence of juniper berries and other, often proprietary botanicals. This is most of what you’ll find at your neighborhood liquor store. (There’s also London gin, genever and a few others.) But, technically, gin of the non-distilled sort (aka compound gin) can easily be made at home by infusing a neutral spirit with juniper and whatever else you want your gin to taste like. As long as it mainly tastes like juniper, it’s still (but not distilled) gin!\u003c/p>\n\u003cp>The only real catch is that infused gin will take on the color of whatever it is that you stick in there, so it will turn out looking more like a light-colored whiskey than a bottle of Bombay. But we’re not after appearances here, just delicious, delicious gin.\u003c/p>\n\u003cfigure id=\"attachment_110772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/vodka-2_.jpg\" alt=\"Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-110772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/vodka-2_-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here’s a good example of a decent bottle of vodka. Feel free to buy a different brand. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To start, head to your neighborhood liquor store and pick up a decent bottle of vodka. Some DIY gin recipes call for a high-proof grain alcohol because such spirits will extract flavors at a higher rate. However, you’d likely want to dilute the final product with a better-tasting, lower proof vodka afterward (high-proof alcohol simply tastes \u003cem>bad\u003c/em>), which just seems like a waste of money, time and effort to me. So I like to start with something I’d drink on its own, but won’t break the bank.\u003c/p>\n\u003cfigure id=\"attachment_110767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/juniper-2_.jpg\" alt=\"Dried juniper berries.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-110767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1440x928.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-1180x760.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/juniper-2_-960x619.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, pick out your botanicals. Obviously, you will need juniper berries, which aren’t terribly difficult to find. Bay Area spice company Spicely carries them, and you can find Spicely products in most grocery stores these days. Or you can order them online through \u003ca href=\"http://www.spicely.com/products/organic-juniper-berries\" target=\"_blank\">Spicely\u003c/a> or companies like \u003ca href=\"https://www.mountainroseherbs.com/products/juniper-berry/profile\" target=\"_blank\">Mountain Rose Herbs\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_110764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/crushed-coriander-2_.jpg\" alt=\"Crush spices in a mortar and pestle to help release their flavors.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/crushed-coriander-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crush spices in a mortar and pestle to help release their flavors. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with juniper, I like the build the backbone of my DIY gin with floral spices like cardamom, coriander and star anise. These I gently crush in a mortar and pestle to release their flavors.\u003c/p>\n\u003cfigure id=\"attachment_110769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/orange-2_.jpg\" alt=\"Dried orange slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/orange-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried orange slices. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/peels-1_.jpg\" alt=\"Fresh lemon and grapefruit peels.\" width=\"1920\" height=\"1379\" class=\"size-full wp-image-110770\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1440x1034.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-1180x848.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/peels-1_-960x690.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh lemon and grapefruit peels. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I really like citrusy gin (it works especially well in a gin and tonic), so I add a trio of citrus peels — lemon, grapefruit, and orange. Dried orange peels are especially nice to add because they have more concentrated bitterness. You can find dried oranges at Berkeley Bowl (remove the fruity center before using them in the infusion), or you can purchase dried orange peels at an herb shop like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> or \u003ca href=\"https://www.mountainroseherbs.com/products/orange-peel/profile\" target=\"_blank\">online\u003c/a>. Dried lemon and grapefruit are harder to source, so I just use a couple of strips of fresh peel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to play around with your own flavors. Fans of more herbaceous gins like those from \u003ca href=\"http://www.stgeorgespirits.com\" target=\"_blank\">St. George\u003c/a> may want to play around with adding things like Douglas fir tips to the mix. Other common (and relatively easy-to-find) additions include licorice root, cinnamon, lime peel, saffron, grains of paradise, cassia bark and nutmeg. Whatever you choose, start small. You really don’t need a high volume of infusion ingredients to produce a well-flavored gin. You can always add more of a specific ingredient later.\u003c/p>\n\u003cfigure id=\"attachment_110768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/mix-in-jar-1_.jpg\" alt=\"Combine everything in a large glass jar and let it sit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/mix-in-jar-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine everything in a large glass jar and let it sit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered all of your ingredients, the (not very) hard part is over. Decant the vodka into a large glass jar and add all of your flavoring ingredients. Save the vodka bottle to use for storage later. Cover the jar with the lid and let the whole thing sit for about a week and a half. (This is actually the hardest part.)\u003c/p>\n\u003cp>While you’re waiting, consider making a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">homemade tonic water\u003c/a> to drink with your homemade gin. Actually, don’t consider it, just do it.\u003c/p>\n\u003cfigure id=\"attachment_110771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/steeped-vodka-1_.jpg\" alt=\"The fully-steeped mixture will be brown. That’s okay.\" width=\"1920\" height=\"2594\" class=\"size-full wp-image-110771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-400x540.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-800x1081.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-768x1038.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1440x1946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-1180x1594.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/steeped-vodka-1_-960x1297.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully-steeped mixture will be brown. That’s okay. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After about 10 to 12 days, taste your gin infusion. It should taste bright and juniper-y with a hint of citrus. Strain the mix through a cheesecloth-lined strainer set over a large bowl (preferably with a spout for easier bottling). Press on the solids to extract any extra gin goodness and then toss them out.\u003c/p>\n\u003cp>Your gin is finished! Transfer it back into the vodka bottle, and re-label it as gin in case you forget that you’ve magically transformed vodka into its much better tasting cousin.\u003c/p>\n\u003cp>Make a gin and tonic or two and sip on the porch.\u003c/p>\n\u003cfigure id=\"attachment_110766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/in-bottle.jpg\" alt=\"Homemade gin.\" width=\"1920\" height=\"2289\" class=\"size-full wp-image-110766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-768x916.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1440x1717.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-1180x1407.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/in-bottle-960x1145.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Gin\u003c/h2>\n\u003cp>\u003cem>Makes 1 (750 ml) bottle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Many DIY gin recipes call for grain alcohol or cheap vodka. I prefer to use something that’s actually drinkable on its own. You’ll need to steep it longer than you would using a higher-proof spirit, but the flavor benefits are totally worth it. You can find juniper berries through Spicely, which is sold at stores like Berkeley Bowl and Whole Foods. Dried oranges are also available at Berkeley Bowl. If you can’t find them, you can substitute 2 (4-inch) orange peels.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon coriander seeds\u003c/li>\n\u003cli>1 cardamom pod\u003c/li>\n\u003cli>1 star anise pod\u003c/li>\n\u003cli>1 dried orange round\u003c/li>\n\u003cli>1 (750 ml) bottle vodka\u003c/li>\n\u003cli>2 (4-inch) grapefruit peels\u003c/li>\n\u003cli>2 (3-inch) lemon peels\u003c/li>\n\u003cli>2 tablespoons juniper berries\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a mortar and pestle or spice grinder, crush the coriander seeds, cardamom, and star anise. Transfer to a large glass jar.\u003c/li>\n\u003cli>Remove the fruity center from the dried orange round. Place the peel in the jar with the spices.\u003c/li>\n\u003cli>Add the vodka (save the bottle), grapefruit peels, lemon peels, and juniper berries. Cover the jar with a lid and let steep until fully flavored, 10 to 12 days. The gin will be light brown. That’s perfectly okay.\u003c/li>\n\u003cli>Line a fine-mesh strainer with cheesecloth and set over a large bowl with a spout. Strain the gin mixture through the cheesecloth, pressing on the solids to extract any extra liquid. Discard solids.\u003c/li>\n\u003cli>Pour the strained gin back into the vodka bottle for storage.\u003c/li>\n\u003cli>The gin is now ready to use in cocktails. I recommend a simple gin and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/\" target=\"_blank\">tonic\u003c/a>.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110762/diy-gin-yes-you-can-make-it-without-a-still","authors":["5485"],"categories":["bayareabites_1244","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_987","bayareabites_140","bayareabites_12542"],"featImg":"bayareabites_110765","label":"bayareabites"},"bayareabites_90517":{"type":"posts","id":"bayareabites_90517","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90517","score":null,"sort":[1417803435000]},"guestAuthors":[],"slug":"its-brown-its-barrel-aged-its-gin","title":"It's Brown, It's Barrel-Aged, It's ... Gin?","publishDate":1417803435,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_90518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-3_enl-9ed3adc0550c0139b3336788d4cd73e40fe5d04e-e1417803192112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-3_enl-9ed3adc0550c0139b3336788d4cd73e40fe5d04e-e1417803192112.jpg\" alt=\"Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Photo: Stacy Adimando for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Photo: Stacy Adimando for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Stacy Adimando, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/05/368536734/it-s-brown-it-s-barrel-aged-it-s-gin\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/6/14)\u003c/p>\n\u003cp>While many know gin for its light, bright, and dry characteristics — citrusy, herbal flavors that goes so well with tonic water — another gin sits at the opposite end of the spectrum. Malty, lightly tannic, and with the subtle sweetness and spice of a young whiskey, dark, barrel-aged gin is pushing the frontiers of this spirit forward.\u003c/p>\n\u003cp>Dark gins are distilled the usual way, then spend months or even years resting in oak barrels — the same ones used to age whisky, wine and sherry. That final step yields surprisingly complex results. The wood tones down the intensity of the juniper, and adds notes of vanilla, caramel and often baking spices, somewhere between a bourbon-like gin and a gin-like bourbon.\u003c/p>\n\u003cp>Dark gin appeared in the U.S. in the last 5 to 10 years, but the marriage of gin and oak is not new. \"The Dutch have been doing this with their jenevers (a more neutral-tasting predecessor to gin) for 400 years,\" says Tad Henry Seestedt. Seestedt founded and owns \u003ca href=\"http://www.ransomspirits.com/\">Ransom Spirits\u003c/a>, a distillery and winery in Sheridan, Ore., that helped pioneer barrel-aged gin in American in 2008. The same is true of European Old Tom gin, he notes, a fuller-bodied, long-lost cousin of modern dry gins that was sweeter, spicier, and popular in the 1800s and 1900s. Historically, both were transported in barrels at full proof, then later cut with water by the bartenders.\u003c/p>\n\u003cp>Seestedt says a return to old-school styles and flavors is what sparked his pursuit of bringing barrel-aging back to gin. His barrel-rested Old Tom today makes up over 40 percent of Ransom's total offerings. \"A lot of old classic cocktail books called for Old Tom gin (in recipes like the \u003ca href=\"http://postprohibition.com/liquor-cabinet/ransom-old-tom-gin/\">Martinez\u003c/a>) and we wanted to bring it back.\"\u003c/p>\n\u003cfigure id=\"attachment_90519\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-1_enl-a3ededa76c596d380cec318b5624da486ade5d91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-1_enl-a3ededa76c596d380cec318b5624da486ade5d91.jpg\" alt=\"A sampling of the barrel-aged gins available at The Gin Room inside Cafe Natasha's in St. Louis, Mo. Photo: Courtesy of Natasha Bahrami \" width=\"800\" height=\"532\" class=\"size-full wp-image-90519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of the barrel-aged gins available at The Gin Room inside Cafe Natasha's in St. Louis, Mo. Photo: Courtesy of Natasha Bahrami\u003c/figcaption>\u003c/figure>\n\u003cp>It took Ransom two years of trial batches working with friend and well-known cocktail historian \u003ca href=\"https://twitter.com/davidwondrich\">David Wondrich\u003c/a> to nail the aromatics and barreling process. \"We found that if you make a gin that maintains a lot of presence of the grains and cereals used in the distilling process, it will respond much better to aging in barrels,\" Seestedt says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ransom's barrel-aged Old Tom Gin currently spends 8 to 10 months in toasted oak barrels, and has become their most popular product. \"It pretty quickly became a situation where we couldn't make enough,\" Seestedt says. \"It was just completely surprising that something we thought was going to be kind of odd really caught on.\"\u003c/p>\n\u003cp>Across the country, other distilleries are turning out their own interpretations to meet a growing demand for dark gin. In Columbus, Ohio, Greg Lehman of \u003ca href=\"http://www.watersheddistillery.com/\">Watershed Distillery\u003c/a>, rests his grapefruit-heavy Four Peel gin in 53-gallon and 30-gallon uses bourbon barrels borrowed from their own supply, which he says mellows the bitterness and imparts hints of vanilla. The company went from turning out just three barrels' worth in 2011 to more than 800 cases a year now.\u003c/p>\n\u003cp>In Brooklyn, \u003ca href=\"http://greenhookgin.com/\">Greenhook Ginsmiths\u003c/a> finish their barrel-aged Old Tom Gin for one year in bourbon barrels, then one to three months in sherry casks. And the makers at New York City's \u003ca href=\"http://brkdistilling.com/\">Breuckelen Distillery\u003c/a> have bottled four distinct batches of their lemon and rosemary-infused Glorious Gin oaked in various wood treatments. They've settled on a robust recipe of new American oak for one to two years.\u003c/p>\n\u003cp>Natasha Bahrami of Natasha's Café and \u003ca href=\"https://www.facebook.com/NatashasGinRoom\">The Gin Room\u003c/a> in St. Louis says she may have the largest collection of barrel-aged gins of any bartender in the U.S. \"Anyone who's into gin can tell you how exciting this [new frontier] is. But I don't think the distillers themselves really even understand the world of barrel-aged gin yet. I have not spoken to a distiller who fully understood what their gin was going to come out as before they started the process. The spectrum is so diverse.\"\u003c/p>\n\u003cp>She uses barrel-aged gins to riff off classic cocktails like the Old Fashioned, Manhattan, Bees Knees (honey, gin, lemon) and Aviation (with crème d'violette, maraschino and lemon juice). At \u003ca href=\"http://www.verbenarestaurant.com/\">Verbena\u003c/a>, a restaurant and bar in San Francisco, bar manager Anthony Keels puts his favorite local gin in barrel for four months, and uses it in his 13 Blooms cocktail: a stirred version of the Chrysanthemum, featuring vermouth, sage and saltwater.\u003c/p>\n\u003cp>Keels says barrel-aging gin for just four months keeps the botanical intensity, but rounds it out and better integrates the aromatics. \"It's still very approachable. I can taste plenty of wood on it, but I feel like I haven't disrespected the gin.\" He enjoys it in Negronis, which he says turns the drink into something midway between a Negroni and a Boulevardier.\u003c/p>\n\u003cp>No one can quite agree on whether barrel-aged gins will continue to grow as a category or even stick around. Growing competition among the gin market may mean the gap could be tightening up for new players to enter the arena. But Keels is hopeful there is more fun to be had: \"The American style of gin and the barrel-aged versions have really changed the game for gin all together. It kind of takes the walls off for what a gin has to be, and allows for a lot more possibility.\"\u003c/p>\n\u003cp>\u003cem>Stacy Adimando is a freelance journalist based in San Francisco, Calif. who writes about food and lifestyle issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Barrel-aged gin resembles young whisky in color and flavor. It's quickly becoming the new darling of distillers and craft bartenders across the U.S.","status":"publish","parent":0,"modified":1417803464,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":986},"headData":{"title":"It's Brown, It's Barrel-Aged, It's ... Gin? | KQED","description":"Barrel-aged gin resembles young whisky in color and flavor. It's quickly becoming the new darling of distillers and craft bartenders across the U.S.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"90517 http://blogs.kqed.org/bayareabites/?p=90517","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/05/its-brown-its-barrel-aged-its-gin/","disqusTitle":"It's Brown, It's Barrel-Aged, It's ... Gin?","nprByline":"Stacy Adimando","nprStoryId":"368536734","nprApiLink":"http://api.npr.org/query?id=368536734&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/12/05/368536734/it-s-brown-it-s-barrel-aged-it-s-gin?ft=3&f=368536734","nprRetrievedStory":"1","nprPubDate":"Fri, 05 Dec 2014 12:31:00 -0500","nprStoryDate":"Fri, 05 Dec 2014 12:27:00 -0500","nprLastModifiedDate":"Fri, 05 Dec 2014 12:31:23 -0500","path":"/bayareabites/90517/its-brown-its-barrel-aged-its-gin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-3_enl-9ed3adc0550c0139b3336788d4cd73e40fe5d04e-e1417803192112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-3_enl-9ed3adc0550c0139b3336788d4cd73e40fe5d04e-e1417803192112.jpg\" alt=\"Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Photo: Stacy Adimando for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Keels, bar manager at Verbena in San Francisco, Calif., serves up a cocktail made with barrel-aged, dark gin. Keels calls this gin a game-changer. Photo: Stacy Adimando for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Stacy Adimando, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/05/368536734/it-s-brown-it-s-barrel-aged-it-s-gin\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/6/14)\u003c/p>\n\u003cp>While many know gin for its light, bright, and dry characteristics — citrusy, herbal flavors that goes so well with tonic water — another gin sits at the opposite end of the spectrum. Malty, lightly tannic, and with the subtle sweetness and spice of a young whiskey, dark, barrel-aged gin is pushing the frontiers of this spirit forward.\u003c/p>\n\u003cp>Dark gins are distilled the usual way, then spend months or even years resting in oak barrels — the same ones used to age whisky, wine and sherry. That final step yields surprisingly complex results. The wood tones down the intensity of the juniper, and adds notes of vanilla, caramel and often baking spices, somewhere between a bourbon-like gin and a gin-like bourbon.\u003c/p>\n\u003cp>Dark gin appeared in the U.S. in the last 5 to 10 years, but the marriage of gin and oak is not new. \"The Dutch have been doing this with their jenevers (a more neutral-tasting predecessor to gin) for 400 years,\" says Tad Henry Seestedt. Seestedt founded and owns \u003ca href=\"http://www.ransomspirits.com/\">Ransom Spirits\u003c/a>, a distillery and winery in Sheridan, Ore., that helped pioneer barrel-aged gin in American in 2008. The same is true of European Old Tom gin, he notes, a fuller-bodied, long-lost cousin of modern dry gins that was sweeter, spicier, and popular in the 1800s and 1900s. Historically, both were transported in barrels at full proof, then later cut with water by the bartenders.\u003c/p>\n\u003cp>Seestedt says a return to old-school styles and flavors is what sparked his pursuit of bringing barrel-aging back to gin. His barrel-rested Old Tom today makes up over 40 percent of Ransom's total offerings. \"A lot of old classic cocktail books called for Old Tom gin (in recipes like the \u003ca href=\"http://postprohibition.com/liquor-cabinet/ransom-old-tom-gin/\">Martinez\u003c/a>) and we wanted to bring it back.\"\u003c/p>\n\u003cfigure id=\"attachment_90519\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-1_enl-a3ededa76c596d380cec318b5624da486ade5d91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/gin-1_enl-a3ededa76c596d380cec318b5624da486ade5d91.jpg\" alt=\"A sampling of the barrel-aged gins available at The Gin Room inside Cafe Natasha's in St. Louis, Mo. Photo: Courtesy of Natasha Bahrami \" width=\"800\" height=\"532\" class=\"size-full wp-image-90519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of the barrel-aged gins available at The Gin Room inside Cafe Natasha's in St. Louis, Mo. Photo: Courtesy of Natasha Bahrami\u003c/figcaption>\u003c/figure>\n\u003cp>It took Ransom two years of trial batches working with friend and well-known cocktail historian \u003ca href=\"https://twitter.com/davidwondrich\">David Wondrich\u003c/a> to nail the aromatics and barreling process. \"We found that if you make a gin that maintains a lot of presence of the grains and cereals used in the distilling process, it will respond much better to aging in barrels,\" Seestedt says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ransom's barrel-aged Old Tom Gin currently spends 8 to 10 months in toasted oak barrels, and has become their most popular product. \"It pretty quickly became a situation where we couldn't make enough,\" Seestedt says. \"It was just completely surprising that something we thought was going to be kind of odd really caught on.\"\u003c/p>\n\u003cp>Across the country, other distilleries are turning out their own interpretations to meet a growing demand for dark gin. In Columbus, Ohio, Greg Lehman of \u003ca href=\"http://www.watersheddistillery.com/\">Watershed Distillery\u003c/a>, rests his grapefruit-heavy Four Peel gin in 53-gallon and 30-gallon uses bourbon barrels borrowed from their own supply, which he says mellows the bitterness and imparts hints of vanilla. The company went from turning out just three barrels' worth in 2011 to more than 800 cases a year now.\u003c/p>\n\u003cp>In Brooklyn, \u003ca href=\"http://greenhookgin.com/\">Greenhook Ginsmiths\u003c/a> finish their barrel-aged Old Tom Gin for one year in bourbon barrels, then one to three months in sherry casks. And the makers at New York City's \u003ca href=\"http://brkdistilling.com/\">Breuckelen Distillery\u003c/a> have bottled four distinct batches of their lemon and rosemary-infused Glorious Gin oaked in various wood treatments. They've settled on a robust recipe of new American oak for one to two years.\u003c/p>\n\u003cp>Natasha Bahrami of Natasha's Café and \u003ca href=\"https://www.facebook.com/NatashasGinRoom\">The Gin Room\u003c/a> in St. Louis says she may have the largest collection of barrel-aged gins of any bartender in the U.S. \"Anyone who's into gin can tell you how exciting this [new frontier] is. But I don't think the distillers themselves really even understand the world of barrel-aged gin yet. I have not spoken to a distiller who fully understood what their gin was going to come out as before they started the process. The spectrum is so diverse.\"\u003c/p>\n\u003cp>She uses barrel-aged gins to riff off classic cocktails like the Old Fashioned, Manhattan, Bees Knees (honey, gin, lemon) and Aviation (with crème d'violette, maraschino and lemon juice). At \u003ca href=\"http://www.verbenarestaurant.com/\">Verbena\u003c/a>, a restaurant and bar in San Francisco, bar manager Anthony Keels puts his favorite local gin in barrel for four months, and uses it in his 13 Blooms cocktail: a stirred version of the Chrysanthemum, featuring vermouth, sage and saltwater.\u003c/p>\n\u003cp>Keels says barrel-aging gin for just four months keeps the botanical intensity, but rounds it out and better integrates the aromatics. \"It's still very approachable. I can taste plenty of wood on it, but I feel like I haven't disrespected the gin.\" He enjoys it in Negronis, which he says turns the drink into something midway between a Negroni and a Boulevardier.\u003c/p>\n\u003cp>No one can quite agree on whether barrel-aged gins will continue to grow as a category or even stick around. Growing competition among the gin market may mean the gap could be tightening up for new players to enter the arena. But Keels is hopeful there is more fun to be had: \"The American style of gin and the barrel-aged versions have really changed the game for gin all together. It kind of takes the walls off for what a gin has to be, and allows for a lot more possibility.\"\u003c/p>\n\u003cp>\u003cem>Stacy Adimando is a freelance journalist based in San Francisco, Calif. who writes about food and lifestyle issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90517/its-brown-its-barrel-aged-its-gin","authors":["byline_bayareabites_90517"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_10916"],"tags":["bayareabites_13963","bayareabites_13964","bayareabites_140","bayareabites_12542","bayareabites_13965"],"featImg":"bayareabites_90518","label":"bayareabites"},"bayareabites_17595":{"type":"posts","id":"bayareabites_17595","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17595","score":null,"sort":[1286468987000]},"guestAuthors":[],"slug":"eat-me","title":"Eat Me","publishDate":1286468987,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/procopi-os.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/procopi-os.jpg\" alt=\"procopi-os\" title=\"procopi-os\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-17596\">\u003c/a>Let's pretend for a moment you were asked to translate yourself into a plate of food.\u003c/p>\n\u003cp>If you were to turn the phrase \"You are what you eat\" on its ear and attempt to eat what you are, what exactly would you be eating? What would it look like if you laid bare all those little bits of yourself-- your own, personal ingredients, I suppose-- and put them on a plate for all the world to see?\u003c/p>\n\u003cp>And what would you taste like? Would everyone want a piece of you? Would you wind up as bland and dry as Zweiback toast? Or would you be so off-putting that you'd just sit there, scorned, like a half-melted aspic on a cruise ship buffet table? It's a little unnerving to think about.\u003c/p>\n\u003cp>Unnerving, but interesting.\u003c/p>\n\u003cp>At least, to me it is.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Discovering My Inner Dish\u003c/strong>\u003c/p>\n\u003cp>Wandering into work one evening not very long ago, I grabbed a little food and sat down to eat in the back of the restaurant at the long, oaken table where my co-workers were doing likewise.\u003c/p>\n\u003cp>My friend Amelia, who was sitting across from me and quietly folding napkins, looked up said in a sing-songy voice:\u003c/p>\n\u003cp>\"Uh-oh, Procopi-o's.\"\u003c/p>\n\u003cp>And then she went back to folding. It was just her silly way of saying hello.\u003c/p>\n\u003cp>\"Uh-oh, \u003cem>Procopi-o's\u003c/em>?\" I repeated.\u003c/p>\n\u003cp>\"Sure, just like Spaghetti-o's, but more Procopio-ier.\" In all my years on earth, no one had ever set my last name to a commercial jingle for canned pasta, nor had anyone ever used the adjective \"Procopio-ier\".\u003c/p>\n\u003cp>Amelia alternately suggested I might make a lovely breakfast cereal of some sort, but I was more enamored with the idea of becoming pasta. Perhaps if she had pitched the breakfast food idea at one of our pre-lunch service meals, I would have been more inclined to see myself as coated with sugar and drowned in milk.\u003c/p>\n\u003cp>All evening, I kept hearing her voice in my head singing that little, highly-personalized jingle, which made the instance when she came up behind me to sing it in my ear all the more wonderfully disturbing. I may have been chatting with my guests about goat stew and fried cheese, but all I could think about were Procopi-o's.\u003c/p>\n\u003cp>I needed to get them out of my system. And, according to my own, special brand of logic, getting them out of my system could only be done by getting them into my system. I decided to make myself some Procopi-o's, whatever those might be. I would take little bits of myself-- metaphorically speaking-- and put them into a recipe. I was going to find out what I was made of, throw it all together, and see how I turned out.\u003c/p>\n\u003cp>In essence, I was going to eat myself.\u003c/p>\n\u003cp>I tossed the idea around for days. Pasta? Of course. And said pasta would have to be circular because, after all, I was making Procopi-o's. But what to serve them with? How should they be dressed?\u003c/p>\n\u003cp>I wanted something cheesy and saucy and spicy, but with a little bit of ham thrown into the mix. I thought about adding a bit of bitterness to the dish but, upon second thought, I decided to remain intentionally self-delusional and opted instead for a little bit of flat-leafed parley-- purely decorative, which is how I like to see myself on my better days.\u003c/p>\n\u003cp>But there was something missing. \"Oh, it needs a little booze,\" I thought. Not to function, mind you, but merely to loosen things up.\u003c/p>\n\u003cp>I would look up recipes, because I allow myself to be influenced by others. I would sift through them and filter them to suit my tastes. And, being the genetic mutt that I am, I would hybridize: Pasta alla Vodka meets Pasta all' Amatriciana. Boozy, hammy, and biting.\u003c/p>\n\u003cp>How appropriate. How perfect.\u003c/p>\n\u003cp>Or so I had hoped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bombay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bombay-199x300.jpg\" alt=\"bombay\" title=\"bombay\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-17597\">\u003c/a>\u003c/p>\n\u003cp>There was one small problem with this idea-- I have a low opinion of vodka. To me vodka: a) It doesn't taste like anything and b) serves no purpose except to make fruit juice boozier (see: \u003ca href=\"http://www.youtube.com/watch?v=1_H_sVNgvf4\">girl drink drunks\u003c/a>). I'm a gin man, so gin it would have to be. But would gin actually work in a pasta sauce?\u003c/p>\n\u003cp>Why not? It would certainly add a little note of interest that vodka could never provide. And, before you ask: yes, I do like to think of myself as interesting. Doesn't everyone? I think it's part of how we all get through the day.\u003c/p>\n\u003cp>\u003cstrong>Putting Myself Through The Wringer\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/handle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/handle-150x150.jpg\" alt=\"handle\" title=\"handle\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17598\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/rolling-the-pasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/rolling-the-pasta-150x150.jpg\" alt=\"rolling-the-pasta\" title=\"rolling-the-pasta\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17599\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/forming-the-os.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/forming-the-os-150x150.jpg\" alt=\"forming-the-os\" title=\"forming-the-os\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17600\">\u003c/a>\u003c/p>\n\u003cp>I'd never given much thought to pasta-making, but when I pulled out my grandmother's old machine, I realized three important things:\u003c/p>\n\u003cp>1. I haven't made pasta since the late 20th Century\u003c/p>\n\u003cp>2. I lost the little clamp that holds the pasta maker in place at some point during the 21st Century.\u003c/p>\n\u003cp>3. I had absolutely no idea how I was going to form my pasta into cute little \"o\" shapes.\u003c/p>\n\u003cp>And then I thought to myself, \"This is exactly why you should make this-- you never really sure of what you're doing anyway, so just do what you always do and make things up as you go along.\"\u003c/p>\n\u003cp>I hunted around the kitchen looking for a way to make \"o\" shapes. At the back of a little drawer where all the small, unused cooking implements go to die, I found my grandmother's cannoli forms. Those would do very nicely, I thought.\u003c/p>\n\u003cp>The making of the dough was simple enough: two kinds of flour, some eggs, a little olive oil, and a splash of water. Make a little well, mix it all up, and knead, knead, knead. Rather than knead by hand, I remained true to my own laziness and let my stand mixer do all the work. I thought about how that little machine was working so hard at developing the dough's gluten. And then I thought about how it has been more than a year since I've been to the gym. I took another drag off my cigarette and continued to watch.\u003c/p>\n\u003cp>I turned the dough out onto a floured cutting board and shaped it into a disc and let it sit, covered, for thirty minutes to let it rest. I followed its lead by crawling back into bed for the same amount of time with a collection of James Thurber's short stories.\u003c/p>\n\u003cp>You know, for inspiration.\u003c/p>\n\u003cp>After the dough and I were sufficiently rested, we met up again in the kitchen. I fed it bit by bit into the pasta maker, holding onto the machine with my free hand so that it didn't fall over onto the floor and onto my feet, all the while imagining myself being put through that same wringer. \"Well this feels familiar,\" I said to the dough as I thought of the ghosts of boyfriends past.\u003c/p>\n\u003cp>I managed to achieve the shape I wanted for my pasta by rolling it around the cannoli forms, but worried how the pieces would perform when thrown into hot water. Would they hold up or would they fall apart? It amused me to think that nearly every step of this whole food preparation process had some sort of glaring corollary to my own life.\u003c/p>\n\u003cp>There was nothing to do but plunge the Procopi-o's into hot water. It was mildly discomforting to stand over a pot of boiling pasta and stare into it as though one's life depended on it. But, there they were-- those little bits of me slowly floating to the top of the foaming water, surviving. And mostly intact. I scooped those babies out of the pot with a little bit of their bath water and let them cool. Then I tasted one of them.\u003c/p>\n\u003cp>I was disappointed.\u003c/p>\n\u003cp>It's hard to imagine what it was I expected from a small circle of flour and egg. It tasted like pasta. Of course, it was pasta-- a little doughy, but pasta, nonetheless. I was disappointed not because it was bad, but because it wasn't perfect. I caught myself staring at a bowl of pasta-- one that was supposed to represent me-- with scorn.\u003c/p>\n\u003cp>\"Well, there you have it,\" I thought, \"So self-critical that I'm shaming myself over a fucking bowl of pasta.\" Was I really so upset that it wasn't perfect? Temporarily, yes. I stepped back for a moment and thought how ridiculous I was being.\u003c/p>\n\u003cp>And then I thought back to what \u003ca href=\"http://eatthelove.blogspot.com/\">a friend of mine\u003c/a> said to me the other day. He left a comment on one of my previous blog posts stating that he was a little relieved I couldn't come to a party was throwing, because I would have \"spotted the flaws\" in his desserts. He was nervous about \"having a gaggle of food bloggers\" standing around, judging them. In response, I wrote the following:\u003c/p>\n\u003cblockquote>\u003cp>Dear Honky,\u003c/p>\n\u003cp>But here’s the thing… I adore flaws. Flaws are like fingerprints; they express an unavoidable individuality. To me, a home made dessert with a little flaw thrown in is infinitely preferable to the factory-made, calibrated sameness of anything that is store bought.\u003c/p>\n\u003cp>Long may the flawed flag wave.\n\u003c/p>\u003c/blockquote>\n\u003cp>Well, helloooo, hypocrite! Suddenly, I thought of a little song and hummed it to myself, though not as tearfully as the little girl below:\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Srn0xkXTSgs?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Srn0xkXTSgs?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I tend to give others (or so I like to think) very good advice, but I very seldom follow it myself. I'm flawed. You're flawed. Everything that's worthwhile is flawed. If anyone on this earth were perfect, he or she should probably be whisked up into heaven like Jesus's mother because there would be nothing left to do or learn here.\u003c/p>\n\u003cp>Flaws are what make people interesting, myself included. If I were perfect all the time a) everyone would hate me and b) I would be a complete bore. And since I consider being a bore a major character defect, we'd just be getting back around to being imperfect, now wouldn't we?\u003c/p>\n\u003cp>Flaws are what make us individuals.\u003c/p>\n\u003cp>With that in mind, I tossed my little Procopi-o's into the gin sauce, put great spoonfuls of it into a bowl, topped it with its awaiting garnishes, and dug in. Not perfect, but warm and cheesy, a little smoky and a little spicy. And it did not smell of booze. It was oddly satisfying.\u003c/p>\n\u003cp>Just like me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pasta-alla-gin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pasta-alla-gin.jpg\" alt=\"pasta-alla-gin\" title=\"pasta-alla-gin\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-17603\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta alla Gin\u003c/strong>\u003c/p>\n\u003cp>I hope you'll forgive me for not writing down the recipe for Procopi-o's. Like myself, the recipe needs a bit of work. Besides, very few of you reading this are real life Procopios anyway, and those of you who are more than likely won't be making \"o\"-shaped pasta any time soon. I suggest you find your own shapes and dishes- ones that better fit your own preciously flawed self.\u003c/p>\n\u003cp>The sauce, however, is worth making. Seriously. With gin. If you've got pancetta or guanciale lying about, you could certainly substitute that for the bacon but, other than one or two people I know, who has guanciale sitting in their refrigerator? I've used ingredients that are more or less easy to find because, well, I'm more or less easy to find.\u003c/p>\n\u003cp>\u003cstrong>Serves two to four of you. Or two to four of me. Given the subject matter of this post, it's nearly impossible for me to tell.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 28-ounce can of crushed tomatoes (San Marzano, if they're available to you)\u003c/p>\n\u003cp>1 pound of any tube-shaped pasta you like (penne, rigatoni, mostaccioli, etc.)\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter, salted or unsalted (it really doesn't matter)\u003c/p>\n\u003cp>1 cup finely diced yellow onion\u003c/p>\n\u003cp>4 cloves finely minced garlic (garlic is minced, onions are diced-- please discuss)\u003c/p>\n\u003cp>As much crushed red pepper flakes as you dare.\u003c/p>\n\u003cp>1 teaspoon of salt (or more, if you feel it needs it)\u003c/p>\n\u003cp>1/4 cup gin, stirred, not shaken. And very dry, please.\u003c/p>\n\u003cp>1/2 cup cream\u003c/p>\n\u003cp>Freshly-ground pepper, as much as you please\u003c/p>\n\u003cp>About 1 cup of freshly-grated Parmigiano-Reggiano\u003c/p>\n\u003cp>Finely-chopped Italian parsley\u003c/p>\n\u003cp>4 slices of bacon, cooked, cooled, and chopped into adorable little chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Bring six quarts of salted water to a boil, which means turning the burner all the way up to \"11\". Dump pasta into the boiling water and stir. If you are using dried pasta, cook for 8 to 10 minutes (until al dente), if using fresh pasta, just cook it until it's done. You're a big boy/girl; go with your instincts. Save about 1/2 cup of the water, drain pasta, place in a bowl, and mix with the water (to prevent the pasta from drying out).\u003c/p>\n\u003cp>2. In a food processor (or food mill), purée the tomatoes. Stare at them for a moment or to for no other reason but that you think they're pretty and wonder that, if you stick your finger in for a taste and accidentally cut yourself on the blade, would any one notice? Would it change color? Would bleeding into the sauce take this whole \"cooking myself\" business a step too far? Add salt.\u003c/p>\n\u003cp>3. In a large skillet, heat olive oil and butter until hot and bubbly, but not so far as to brown it. Add onions and cook over medium heat for about two minutes. Add garlic and crushed pepper flakes. Cook for another minute.\u003c/p>\n\u003cp>4. Add your (blood-free) purée of tomatoes to the pan and stir. Bring to a boil, then reduce to a simmer. Add gin: 1/4 cup for the sauce, 1/2 cup for the cook. Continue to simmer for another five minutes or so.\u003c/p>\n\u003cp>5. Turn off the heat and add the cream, gently incorporating it into the sauce. Add ground pepper and about 1/2 cup of grated cheese and stir in. Taste again, adding more salt and pepper flakes, if you feel the urge.\u003c/p>\n\u003cp>6. Add pasta to the sauce, gently tossing so that each piece is coated thoroughly.\u003c/p>\n\u003cp>7. Transfer the pasta into either a) individual serving bowls or b) one, enourmous communal trough. Garnish with bacon (or pork product of choice), parsley, and more grated cheese.\u003c/p>\n\u003cp>8. If you are eating this dish alone, pour yourself a large glass of wine (or a martini, because it pairs nicely with this particular dish), pick up a fork, and slowly cannibalize yourself. If you are serving this pasta to guests, sit back and watch them dig in, all the while saying, in a quiet little voice, \"Eat me.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And say it like you mean it.\u003c/p>\n\n","blocks":[],"excerpt":"Let's pretend for a moment you were asked to translate yourself into a plate of food.\r\n\r\nIf you were to turn the phrase \"You are what you eat\" on its ear and attempt to eat what you are, what exactly would you be eating? What would it look like if you laid bare all those little bits of yourself-- your own, personal ingredients, I suppose-- and put them on a plate for all the world to see?","status":"publish","parent":0,"modified":1286468987,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":85,"wordCount":2489},"headData":{"title":"Eat Me | KQED","description":"Let's pretend for a moment you were asked to translate yourself into a plate of food.\r\n\r\nIf you were to turn the phrase "You are what you eat" on its ear and attempt to eat what you are, what exactly would you be eating? What would it look like if you laid bare all those little bits of yourself-- your own, personal ingredients, I suppose-- and put them on a plate for all the world to see?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"17595 http://blogs.kqed.org/bayareabites/?p=17595","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/07/eat-me/","disqusTitle":"Eat Me","path":"/bayareabites/17595/eat-me","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/procopi-os.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/procopi-os.jpg\" alt=\"procopi-os\" title=\"procopi-os\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-17596\">\u003c/a>Let's pretend for a moment you were asked to translate yourself into a plate of food.\u003c/p>\n\u003cp>If you were to turn the phrase \"You are what you eat\" on its ear and attempt to eat what you are, what exactly would you be eating? What would it look like if you laid bare all those little bits of yourself-- your own, personal ingredients, I suppose-- and put them on a plate for all the world to see?\u003c/p>\n\u003cp>And what would you taste like? Would everyone want a piece of you? Would you wind up as bland and dry as Zweiback toast? Or would you be so off-putting that you'd just sit there, scorned, like a half-melted aspic on a cruise ship buffet table? It's a little unnerving to think about.\u003c/p>\n\u003cp>Unnerving, but interesting.\u003c/p>\n\u003cp>At least, to me it is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Discovering My Inner Dish\u003c/strong>\u003c/p>\n\u003cp>Wandering into work one evening not very long ago, I grabbed a little food and sat down to eat in the back of the restaurant at the long, oaken table where my co-workers were doing likewise.\u003c/p>\n\u003cp>My friend Amelia, who was sitting across from me and quietly folding napkins, looked up said in a sing-songy voice:\u003c/p>\n\u003cp>\"Uh-oh, Procopi-o's.\"\u003c/p>\n\u003cp>And then she went back to folding. It was just her silly way of saying hello.\u003c/p>\n\u003cp>\"Uh-oh, \u003cem>Procopi-o's\u003c/em>?\" I repeated.\u003c/p>\n\u003cp>\"Sure, just like Spaghetti-o's, but more Procopio-ier.\" In all my years on earth, no one had ever set my last name to a commercial jingle for canned pasta, nor had anyone ever used the adjective \"Procopio-ier\".\u003c/p>\n\u003cp>Amelia alternately suggested I might make a lovely breakfast cereal of some sort, but I was more enamored with the idea of becoming pasta. Perhaps if she had pitched the breakfast food idea at one of our pre-lunch service meals, I would have been more inclined to see myself as coated with sugar and drowned in milk.\u003c/p>\n\u003cp>All evening, I kept hearing her voice in my head singing that little, highly-personalized jingle, which made the instance when she came up behind me to sing it in my ear all the more wonderfully disturbing. I may have been chatting with my guests about goat stew and fried cheese, but all I could think about were Procopi-o's.\u003c/p>\n\u003cp>I needed to get them out of my system. And, according to my own, special brand of logic, getting them out of my system could only be done by getting them into my system. I decided to make myself some Procopi-o's, whatever those might be. I would take little bits of myself-- metaphorically speaking-- and put them into a recipe. I was going to find out what I was made of, throw it all together, and see how I turned out.\u003c/p>\n\u003cp>In essence, I was going to eat myself.\u003c/p>\n\u003cp>I tossed the idea around for days. Pasta? Of course. And said pasta would have to be circular because, after all, I was making Procopi-o's. But what to serve them with? How should they be dressed?\u003c/p>\n\u003cp>I wanted something cheesy and saucy and spicy, but with a little bit of ham thrown into the mix. I thought about adding a bit of bitterness to the dish but, upon second thought, I decided to remain intentionally self-delusional and opted instead for a little bit of flat-leafed parley-- purely decorative, which is how I like to see myself on my better days.\u003c/p>\n\u003cp>But there was something missing. \"Oh, it needs a little booze,\" I thought. Not to function, mind you, but merely to loosen things up.\u003c/p>\n\u003cp>I would look up recipes, because I allow myself to be influenced by others. I would sift through them and filter them to suit my tastes. And, being the genetic mutt that I am, I would hybridize: Pasta alla Vodka meets Pasta all' Amatriciana. Boozy, hammy, and biting.\u003c/p>\n\u003cp>How appropriate. How perfect.\u003c/p>\n\u003cp>Or so I had hoped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bombay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bombay-199x300.jpg\" alt=\"bombay\" title=\"bombay\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-17597\">\u003c/a>\u003c/p>\n\u003cp>There was one small problem with this idea-- I have a low opinion of vodka. To me vodka: a) It doesn't taste like anything and b) serves no purpose except to make fruit juice boozier (see: \u003ca href=\"http://www.youtube.com/watch?v=1_H_sVNgvf4\">girl drink drunks\u003c/a>). I'm a gin man, so gin it would have to be. But would gin actually work in a pasta sauce?\u003c/p>\n\u003cp>Why not? It would certainly add a little note of interest that vodka could never provide. And, before you ask: yes, I do like to think of myself as interesting. Doesn't everyone? I think it's part of how we all get through the day.\u003c/p>\n\u003cp>\u003cstrong>Putting Myself Through The Wringer\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/handle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/handle-150x150.jpg\" alt=\"handle\" title=\"handle\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17598\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/rolling-the-pasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/rolling-the-pasta-150x150.jpg\" alt=\"rolling-the-pasta\" title=\"rolling-the-pasta\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17599\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/forming-the-os.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/forming-the-os-150x150.jpg\" alt=\"forming-the-os\" title=\"forming-the-os\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17600\">\u003c/a>\u003c/p>\n\u003cp>I'd never given much thought to pasta-making, but when I pulled out my grandmother's old machine, I realized three important things:\u003c/p>\n\u003cp>1. I haven't made pasta since the late 20th Century\u003c/p>\n\u003cp>2. I lost the little clamp that holds the pasta maker in place at some point during the 21st Century.\u003c/p>\n\u003cp>3. I had absolutely no idea how I was going to form my pasta into cute little \"o\" shapes.\u003c/p>\n\u003cp>And then I thought to myself, \"This is exactly why you should make this-- you never really sure of what you're doing anyway, so just do what you always do and make things up as you go along.\"\u003c/p>\n\u003cp>I hunted around the kitchen looking for a way to make \"o\" shapes. At the back of a little drawer where all the small, unused cooking implements go to die, I found my grandmother's cannoli forms. Those would do very nicely, I thought.\u003c/p>\n\u003cp>The making of the dough was simple enough: two kinds of flour, some eggs, a little olive oil, and a splash of water. Make a little well, mix it all up, and knead, knead, knead. Rather than knead by hand, I remained true to my own laziness and let my stand mixer do all the work. I thought about how that little machine was working so hard at developing the dough's gluten. And then I thought about how it has been more than a year since I've been to the gym. I took another drag off my cigarette and continued to watch.\u003c/p>\n\u003cp>I turned the dough out onto a floured cutting board and shaped it into a disc and let it sit, covered, for thirty minutes to let it rest. I followed its lead by crawling back into bed for the same amount of time with a collection of James Thurber's short stories.\u003c/p>\n\u003cp>You know, for inspiration.\u003c/p>\n\u003cp>After the dough and I were sufficiently rested, we met up again in the kitchen. I fed it bit by bit into the pasta maker, holding onto the machine with my free hand so that it didn't fall over onto the floor and onto my feet, all the while imagining myself being put through that same wringer. \"Well this feels familiar,\" I said to the dough as I thought of the ghosts of boyfriends past.\u003c/p>\n\u003cp>I managed to achieve the shape I wanted for my pasta by rolling it around the cannoli forms, but worried how the pieces would perform when thrown into hot water. Would they hold up or would they fall apart? It amused me to think that nearly every step of this whole food preparation process had some sort of glaring corollary to my own life.\u003c/p>\n\u003cp>There was nothing to do but plunge the Procopi-o's into hot water. It was mildly discomforting to stand over a pot of boiling pasta and stare into it as though one's life depended on it. But, there they were-- those little bits of me slowly floating to the top of the foaming water, surviving. And mostly intact. I scooped those babies out of the pot with a little bit of their bath water and let them cool. Then I tasted one of them.\u003c/p>\n\u003cp>I was disappointed.\u003c/p>\n\u003cp>It's hard to imagine what it was I expected from a small circle of flour and egg. It tasted like pasta. Of course, it was pasta-- a little doughy, but pasta, nonetheless. I was disappointed not because it was bad, but because it wasn't perfect. I caught myself staring at a bowl of pasta-- one that was supposed to represent me-- with scorn.\u003c/p>\n\u003cp>\"Well, there you have it,\" I thought, \"So self-critical that I'm shaming myself over a fucking bowl of pasta.\" Was I really so upset that it wasn't perfect? Temporarily, yes. I stepped back for a moment and thought how ridiculous I was being.\u003c/p>\n\u003cp>And then I thought back to what \u003ca href=\"http://eatthelove.blogspot.com/\">a friend of mine\u003c/a> said to me the other day. He left a comment on one of my previous blog posts stating that he was a little relieved I couldn't come to a party was throwing, because I would have \"spotted the flaws\" in his desserts. He was nervous about \"having a gaggle of food bloggers\" standing around, judging them. In response, I wrote the following:\u003c/p>\n\u003cblockquote>\u003cp>Dear Honky,\u003c/p>\n\u003cp>But here’s the thing… I adore flaws. Flaws are like fingerprints; they express an unavoidable individuality. To me, a home made dessert with a little flaw thrown in is infinitely preferable to the factory-made, calibrated sameness of anything that is store bought.\u003c/p>\n\u003cp>Long may the flawed flag wave.\n\u003c/p>\u003c/blockquote>\n\u003cp>Well, helloooo, hypocrite! Suddenly, I thought of a little song and hummed it to myself, though not as tearfully as the little girl below:\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Srn0xkXTSgs?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Srn0xkXTSgs?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I tend to give others (or so I like to think) very good advice, but I very seldom follow it myself. I'm flawed. You're flawed. Everything that's worthwhile is flawed. If anyone on this earth were perfect, he or she should probably be whisked up into heaven like Jesus's mother because there would be nothing left to do or learn here.\u003c/p>\n\u003cp>Flaws are what make people interesting, myself included. If I were perfect all the time a) everyone would hate me and b) I would be a complete bore. And since I consider being a bore a major character defect, we'd just be getting back around to being imperfect, now wouldn't we?\u003c/p>\n\u003cp>Flaws are what make us individuals.\u003c/p>\n\u003cp>With that in mind, I tossed my little Procopi-o's into the gin sauce, put great spoonfuls of it into a bowl, topped it with its awaiting garnishes, and dug in. Not perfect, but warm and cheesy, a little smoky and a little spicy. And it did not smell of booze. It was oddly satisfying.\u003c/p>\n\u003cp>Just like me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pasta-alla-gin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pasta-alla-gin.jpg\" alt=\"pasta-alla-gin\" title=\"pasta-alla-gin\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-17603\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta alla Gin\u003c/strong>\u003c/p>\n\u003cp>I hope you'll forgive me for not writing down the recipe for Procopi-o's. Like myself, the recipe needs a bit of work. Besides, very few of you reading this are real life Procopios anyway, and those of you who are more than likely won't be making \"o\"-shaped pasta any time soon. I suggest you find your own shapes and dishes- ones that better fit your own preciously flawed self.\u003c/p>\n\u003cp>The sauce, however, is worth making. Seriously. With gin. If you've got pancetta or guanciale lying about, you could certainly substitute that for the bacon but, other than one or two people I know, who has guanciale sitting in their refrigerator? I've used ingredients that are more or less easy to find because, well, I'm more or less easy to find.\u003c/p>\n\u003cp>\u003cstrong>Serves two to four of you. Or two to four of me. Given the subject matter of this post, it's nearly impossible for me to tell.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 28-ounce can of crushed tomatoes (San Marzano, if they're available to you)\u003c/p>\n\u003cp>1 pound of any tube-shaped pasta you like (penne, rigatoni, mostaccioli, etc.)\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter, salted or unsalted (it really doesn't matter)\u003c/p>\n\u003cp>1 cup finely diced yellow onion\u003c/p>\n\u003cp>4 cloves finely minced garlic (garlic is minced, onions are diced-- please discuss)\u003c/p>\n\u003cp>As much crushed red pepper flakes as you dare.\u003c/p>\n\u003cp>1 teaspoon of salt (or more, if you feel it needs it)\u003c/p>\n\u003cp>1/4 cup gin, stirred, not shaken. And very dry, please.\u003c/p>\n\u003cp>1/2 cup cream\u003c/p>\n\u003cp>Freshly-ground pepper, as much as you please\u003c/p>\n\u003cp>About 1 cup of freshly-grated Parmigiano-Reggiano\u003c/p>\n\u003cp>Finely-chopped Italian parsley\u003c/p>\n\u003cp>4 slices of bacon, cooked, cooled, and chopped into adorable little chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Bring six quarts of salted water to a boil, which means turning the burner all the way up to \"11\". Dump pasta into the boiling water and stir. If you are using dried pasta, cook for 8 to 10 minutes (until al dente), if using fresh pasta, just cook it until it's done. You're a big boy/girl; go with your instincts. Save about 1/2 cup of the water, drain pasta, place in a bowl, and mix with the water (to prevent the pasta from drying out).\u003c/p>\n\u003cp>2. In a food processor (or food mill), purée the tomatoes. Stare at them for a moment or to for no other reason but that you think they're pretty and wonder that, if you stick your finger in for a taste and accidentally cut yourself on the blade, would any one notice? Would it change color? Would bleeding into the sauce take this whole \"cooking myself\" business a step too far? Add salt.\u003c/p>\n\u003cp>3. In a large skillet, heat olive oil and butter until hot and bubbly, but not so far as to brown it. Add onions and cook over medium heat for about two minutes. Add garlic and crushed pepper flakes. Cook for another minute.\u003c/p>\n\u003cp>4. Add your (blood-free) purée of tomatoes to the pan and stir. Bring to a boil, then reduce to a simmer. Add gin: 1/4 cup for the sauce, 1/2 cup for the cook. Continue to simmer for another five minutes or so.\u003c/p>\n\u003cp>5. Turn off the heat and add the cream, gently incorporating it into the sauce. Add ground pepper and about 1/2 cup of grated cheese and stir in. Taste again, adding more salt and pepper flakes, if you feel the urge.\u003c/p>\n\u003cp>6. Add pasta to the sauce, gently tossing so that each piece is coated thoroughly.\u003c/p>\n\u003cp>7. Transfer the pasta into either a) individual serving bowls or b) one, enourmous communal trough. Garnish with bacon (or pork product of choice), parsley, and more grated cheese.\u003c/p>\n\u003cp>8. If you are eating this dish alone, pour yourself a large glass of wine (or a martini, because it pairs nicely with this particular dish), pick up a fork, and slowly cannibalize yourself. If you are serving this pasta to guests, sit back and watch them dig in, all the while saying, in a quiet little voice, \"Eat me.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And say it like you mean it.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17595/eat-me","authors":["5017"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_140","bayareabites_8431","bayareabites_755","bayareabites_8432","bayareabites_8433"],"label":"bayareabites"},"bayareabites_1620":{"type":"posts","id":"bayareabites_1620","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1620","score":null,"sort":[1226170811000]},"guestAuthors":[],"slug":"lady-in-red","title":"Lady in Red","publishDate":1226170811,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pom1.jpg\" alt=\"pomegranate\" align=\"left\">It's always an honor to be asked to be part of or contribute to a wedding, but it's even more flattering when your culinary skills are called upon for said wedding.\u003c/p>\n\u003cp>In October, Kim specifically requested I bring my \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">\"famous potato salad\"\u003c/a> to her post-Scotland wedding reception, and last weekend, Catherine, Jeff, and all of us wedding guests toasted their happiness with my Lady in Red at the Mandarin Oriental Hotel.\u003c/p>\n\u003cp>Over the summer, Catherine -- for whom I once designed a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/08/an-elderflower-.html\">simple birthday cocktail\u003c/a> to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. \u003c/p>\n\u003cp>After first assessing what the Mandarin Oriental stocked in their bar, I set about to concocting the cocktail. Aside from staining its cheeks crimson, I wanted this cocktail to be three things: seasonal, celebratory, and reflective of the bride's tastes. Well, not \u003cem>all\u003c/em> of that happened. \u003c/p>\n\u003cp>Ignoring sangria and all other wine-based cocktails of that ilk, I knew that the red hue was going to come from cranberry or pomegranate juice (seasonal!), and after a few (read: nine) attempts, I ditched the cranberry juice. It was too easily diluted in both color and flavor. I also had to ditch my idea of including both bourbon and ginger ale in this cocktail (the bride's signature drink) because no matter what I did, the bourbon came out too...bourbon-y.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few weeks later, I started with a whole new plan and a whole new red. Now working with the stronger, tarter pomegranate juice, I cried, \"Eureka\" after three passes and then set to refining the flavors.\u003c/p>\n\u003cp>Victorious and hung-over, I presented the recipe to the bride along with a list of potential names: Ruby Slipper, Scarlet 75 (the drink is an adaptation of the classic French 75), Red Letter Day, and Lady in Red. (She chose \"Lady in Red,\" so if you now have Chris de Burgh in your head, it's not my fault.) \u003c/p>\n\u003cp>(Okay, maybe it is.)\u003c/p>\n\u003cdiv>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>On my reserve list of names was Study in Scarlet, Red-dy or Knot (my husband's contribution), The Red Menace, The Scarlet Letter, The Cat's Meow, My Love is Like a Red, Red Rose, and Redrum. (I will be saving that last one for a blood-soaked mojito or daiquiri in case Stephen King ever wants me to design a wedding cocktail for him.)\u003c/p>\n\u003cp>\u003cstrong>Lady in Red\u003c/strong>\u003c/p>\n\u003cp>2 oz. pomegranate juice\u003cbr>\n1 1/2 oz. gin\u003cbr>\n4 oz. ginger ale (preferably very spicy ginger ale)\u003cbr>\nSparkling rosé\u003cbr>\n2-3 dashes Angostura bitters\u003cbr>\nPomegranate seeds\u003c/p>\n\u003cp>Shake pomegranate juice and gin with ice; strain into a cocktail glass. Add ginger ale and top off with sparkling rose. Finish with bitters. Garnish with four pomegranate seeds for health, happiness, love, and laughter.\u003c/p>\n\u003cp>I am pleased and relieved to report that the drink was extremely well received. Even my French friend, who I thought preferred champagne to everything, was seen drinking more than one Lady in Red. Additionally, the bartender told someone else that he's seen a lot of guest-created cocktails pass through his shaker, but he had never seen one reordered so many times. Finally -- and most importantly -- the bride, the groom, and all my cocktailing friends loved it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you do, too.\u003c/p>\n\n","blocks":[],"excerpt":"Over the summer, Catherine -- for whom I once designed a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/08/an-elderflower-.html\">simple birthday cocktail\u003c/a> to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. ","status":"publish","parent":0,"modified":1226429419,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":570},"headData":{"title":"Lady in Red | KQED","description":"Over the summer, Catherine -- for whom I once designed a simple birthday cocktail to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1620 http://blogs.kqed.org/bayareabites/2008/11/08/lady-in-red/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/11/08/lady-in-red/","disqusTitle":"Lady in Red","path":"/bayareabites/1620/lady-in-red","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pom1.jpg\" alt=\"pomegranate\" align=\"left\">It's always an honor to be asked to be part of or contribute to a wedding, but it's even more flattering when your culinary skills are called upon for said wedding.\u003c/p>\n\u003cp>In October, Kim specifically requested I bring my \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">\"famous potato salad\"\u003c/a> to her post-Scotland wedding reception, and last weekend, Catherine, Jeff, and all of us wedding guests toasted their happiness with my Lady in Red at the Mandarin Oriental Hotel.\u003c/p>\n\u003cp>Over the summer, Catherine -- for whom I once designed a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/08/an-elderflower-.html\">simple birthday cocktail\u003c/a> to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. \u003c/p>\n\u003cp>After first assessing what the Mandarin Oriental stocked in their bar, I set about to concocting the cocktail. Aside from staining its cheeks crimson, I wanted this cocktail to be three things: seasonal, celebratory, and reflective of the bride's tastes. Well, not \u003cem>all\u003c/em> of that happened. \u003c/p>\n\u003cp>Ignoring sangria and all other wine-based cocktails of that ilk, I knew that the red hue was going to come from cranberry or pomegranate juice (seasonal!), and after a few (read: nine) attempts, I ditched the cranberry juice. It was too easily diluted in both color and flavor. I also had to ditch my idea of including both bourbon and ginger ale in this cocktail (the bride's signature drink) because no matter what I did, the bourbon came out too...bourbon-y.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few weeks later, I started with a whole new plan and a whole new red. Now working with the stronger, tarter pomegranate juice, I cried, \"Eureka\" after three passes and then set to refining the flavors.\u003c/p>\n\u003cp>Victorious and hung-over, I presented the recipe to the bride along with a list of potential names: Ruby Slipper, Scarlet 75 (the drink is an adaptation of the classic French 75), Red Letter Day, and Lady in Red. (She chose \"Lady in Red,\" so if you now have Chris de Burgh in your head, it's not my fault.) \u003c/p>\n\u003cp>(Okay, maybe it is.)\u003c/p>\n\u003cdiv>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>On my reserve list of names was Study in Scarlet, Red-dy or Knot (my husband's contribution), The Red Menace, The Scarlet Letter, The Cat's Meow, My Love is Like a Red, Red Rose, and Redrum. (I will be saving that last one for a blood-soaked mojito or daiquiri in case Stephen King ever wants me to design a wedding cocktail for him.)\u003c/p>\n\u003cp>\u003cstrong>Lady in Red\u003c/strong>\u003c/p>\n\u003cp>2 oz. pomegranate juice\u003cbr>\n1 1/2 oz. gin\u003cbr>\n4 oz. ginger ale (preferably very spicy ginger ale)\u003cbr>\nSparkling rosé\u003cbr>\n2-3 dashes Angostura bitters\u003cbr>\nPomegranate seeds\u003c/p>\n\u003cp>Shake pomegranate juice and gin with ice; strain into a cocktail glass. Add ginger ale and top off with sparkling rose. Finish with bitters. Garnish with four pomegranate seeds for health, happiness, love, and laughter.\u003c/p>\n\u003cp>I am pleased and relieved to report that the drink was extremely well received. Even my French friend, who I thought preferred champagne to everything, was seen drinking more than one Lady in Red. Additionally, the bartender told someone else that he's seen a lot of guest-created cocktails pass through his shaker, but he had never seen one reordered so many times. Finally -- and most importantly -- the bride, the groom, and all my cocktailing friends loved it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you do, too.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1620/lady-in-red","authors":["5010"],"categories":["bayareabites_1244"],"tags":["bayareabites_1563","bayareabites_1561","bayareabites_140","bayareabites_221","bayareabites_1562","bayareabites_137","bayareabites_1126"],"label":"bayareabites"},"bayareabites_614":{"type":"posts","id":"bayareabites_614","meta":{"index":"posts_1591205157","site":"bayareabites","id":"614","score":null,"sort":[1179385200000]},"guestAuthors":[],"slug":"fever-tree-revisited-ginger-ale","title":"Fever-Tree Revisited: Ginger Ale","publishDate":1179385200,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783378.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783375.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/in-fever-for-tonic-water.jsp\">last Fever-Tree musing\u003c/a>\u003c/b>, I was invited to participate in intimate Fever-Tree event at Perbacco. Not only did I get to meet the charming Tim Warrilow, the Fever-Tree \"plant hunter,\" but I got to experience side-by-side comparisons of Fever-Tree mixers against the leading brands.\u003c/p>\n\u003cp>I had already done the tonic water comparison myself. The only difference was that I had completely ignored the idea that Canada Dry tonic was even worth the plastic it was bottled in. To me, Canada Dry tonic water has a sweet, glue-like smell and an even worse flavor. At the tasting, it assailed my tastebuds with high fructose corn syrup and choked out my throat with unctuous spittle. Not attractive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, the ginger ale taste off was a completely different matter. Canada Dry's offering smelled and tasted like Sprite. Fine, but not really ginger ale, right? Schwepps' offering smelled like a cleaning product and tasted like practically nothing. However, Fever-Tree's ginger ale not only spiced my nostrils with raw, sliced, heady ginger but it actually tasted like ginger. In the past, I have held firm that ginger ale in cocktails is nothing compared to ginger beer. That is has to burn going down and make you sneeze after one sip. When it comes to Fever-Tree, I stand corrected. For this particular brand, I might actually relax my ginger beer stranglehold. \u003c/p>\n\u003cp>Fever-Tree's ginger ale, like all of Fever-Tree's mixers, are made from \"all natural ingredients, sourced from around the world. A blend of natural botanicals, spring water and a touch of can sugar, Fever-Tree mixers are free of artifical preservatives, ingredients, sweeteners and coloring.\" Specifially, Fever-Tree Ginger Ale is made up of three different kinds of ginger: fresh, green Ecuadorean ginger, Cochin ginger from India, and Nigerian ginger from Africa.\u003c/p>\n\u003cp>After the tasting, I scuttled home to try out a new and very simple cocktail. Full disclosure: while Fever-Tree did give me tonic water samples, which I totally didn't need since my husband and I had just stocked up on a recent trip to BevMo, they did not give me ginger ale samples. Those I already had in the house, just for kicks.\u003c/p>\n\u003cp>While on the same aforementioned BevMo trip, I picked up a bottle of gin that had been a curiosity to me for quite some time. \u003cb>\u003ca href=\"http://www.luxist.com/2006/10/10/tanqueray-rangpur-gin/\">Tanqueray Rangpur\u003c/a>\u003c/b> gin has all the clean notes of regular Tanqueray, but has the added kick of being distilled with Rangpur limes. We first sampled the gin in a very dry straight-up martini, but the aggressive lime tones convinced me I was drinking some old \u003cb>\u003ca href=\"http://www.loccitane.com/\">l'Occitane\u003c/a>\u003c/b> verbena perfume. However, when combined with the Fever-Tree ginger ale, the lime was slightly muted but, like Eddie Murphy in \u003ci>Coming to America\u003c/i>, still very happy to be there. The ginger sung out spicy and strong without being overly sweet, and the fragrant lime just played right into its piquant hands. \u003c/p>\n\u003cp>It's a great summer-time sipper that can be enjoyed when the weather gets hot again.\u003c/p>\n\u003cp>\u003cb>Rangpur and Ginger\u003c/b>\u003c/p>\n\u003cp>2 ounces Tanqueray Rangpur Gin\u003cbr>Ice\u003cbr>Fever-Tree Ginger Ale\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Shake:\u003cbr>In an Old Fashioned, add the gin, ice, and fill to the top with ginger ale.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1244529250,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":593},"headData":{"title":"Fever-Tree Revisited: Ginger Ale | KQED","description":"When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles. Until now. After my last Fever-Tree musing, I was invited to participate in intimate Fever-Tree event at","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"614 http://blogs.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/","disqusTitle":"Fever-Tree Revisited: Ginger Ale","path":"/bayareabites/614/fever-tree-revisited-ginger-ale","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783378.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783375.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/in-fever-for-tonic-water.jsp\">last Fever-Tree musing\u003c/a>\u003c/b>, I was invited to participate in intimate Fever-Tree event at Perbacco. Not only did I get to meet the charming Tim Warrilow, the Fever-Tree \"plant hunter,\" but I got to experience side-by-side comparisons of Fever-Tree mixers against the leading brands.\u003c/p>\n\u003cp>I had already done the tonic water comparison myself. The only difference was that I had completely ignored the idea that Canada Dry tonic was even worth the plastic it was bottled in. To me, Canada Dry tonic water has a sweet, glue-like smell and an even worse flavor. At the tasting, it assailed my tastebuds with high fructose corn syrup and choked out my throat with unctuous spittle. Not attractive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, the ginger ale taste off was a completely different matter. Canada Dry's offering smelled and tasted like Sprite. Fine, but not really ginger ale, right? Schwepps' offering smelled like a cleaning product and tasted like practically nothing. However, Fever-Tree's ginger ale not only spiced my nostrils with raw, sliced, heady ginger but it actually tasted like ginger. In the past, I have held firm that ginger ale in cocktails is nothing compared to ginger beer. That is has to burn going down and make you sneeze after one sip. When it comes to Fever-Tree, I stand corrected. For this particular brand, I might actually relax my ginger beer stranglehold. \u003c/p>\n\u003cp>Fever-Tree's ginger ale, like all of Fever-Tree's mixers, are made from \"all natural ingredients, sourced from around the world. A blend of natural botanicals, spring water and a touch of can sugar, Fever-Tree mixers are free of artifical preservatives, ingredients, sweeteners and coloring.\" Specifially, Fever-Tree Ginger Ale is made up of three different kinds of ginger: fresh, green Ecuadorean ginger, Cochin ginger from India, and Nigerian ginger from Africa.\u003c/p>\n\u003cp>After the tasting, I scuttled home to try out a new and very simple cocktail. Full disclosure: while Fever-Tree did give me tonic water samples, which I totally didn't need since my husband and I had just stocked up on a recent trip to BevMo, they did not give me ginger ale samples. Those I already had in the house, just for kicks.\u003c/p>\n\u003cp>While on the same aforementioned BevMo trip, I picked up a bottle of gin that had been a curiosity to me for quite some time. \u003cb>\u003ca href=\"http://www.luxist.com/2006/10/10/tanqueray-rangpur-gin/\">Tanqueray Rangpur\u003c/a>\u003c/b> gin has all the clean notes of regular Tanqueray, but has the added kick of being distilled with Rangpur limes. We first sampled the gin in a very dry straight-up martini, but the aggressive lime tones convinced me I was drinking some old \u003cb>\u003ca href=\"http://www.loccitane.com/\">l'Occitane\u003c/a>\u003c/b> verbena perfume. However, when combined with the Fever-Tree ginger ale, the lime was slightly muted but, like Eddie Murphy in \u003ci>Coming to America\u003c/i>, still very happy to be there. The ginger sung out spicy and strong without being overly sweet, and the fragrant lime just played right into its piquant hands. \u003c/p>\n\u003cp>It's a great summer-time sipper that can be enjoyed when the weather gets hot again.\u003c/p>\n\u003cp>\u003cb>Rangpur and Ginger\u003c/b>\u003c/p>\n\u003cp>2 ounces Tanqueray Rangpur Gin\u003cbr>Ice\u003cbr>Fever-Tree Ginger Ale\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Shake:\u003cbr>In an Old Fashioned, add the gin, ice, and fill to the top with ginger ale.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/614/fever-tree-revisited-ginger-ale","authors":["5010"],"categories":["bayareabites_752","bayareabites_1244"],"tags":["bayareabites_162","bayareabites_140","bayareabites_221","bayareabites_102","bayareabites_222"],"label":"bayareabites"},"bayareabites_564":{"type":"posts","id":"bayareabites_564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"564","score":null,"sort":[1175151600000]},"guestAuthors":[],"slug":"sarticious-is-delicious","title":"Sarticious is Delicious","publishDate":1175151600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sartitious-784710.doc\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sartitious-784699.doc\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I'm a gin girl. \u003cb>\u003ca href=\"http://www.drinkstreet.com/searchresults.cgi?drinkid=460&drinkname=category:8\">Gin and Ginger\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktaildb.com/recipe_detail?id=3102\">Gin and Sin\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktaildb.com/recipe_detail?id=4523\">Pink Gin\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktail.com/recipes/g/Greyhound.htm\">Greyhound\u003c/a>\u003c/b>, Gin and Tonic -- I love them all. Yet despite that, up until a year ago I was unknowingly depriving myself of an entire world of gins. Sticking primarily with \u003cb>\u003ca href=\"http://www.tanqueray.com/agecheck/?source=http%3A%2F%2Fwww.tanqueray.com%2F\">Tanqueray\u003c/a>\u003c/b>, I treated myself every once in awhile to cold, elegantly aquamarine bottles of \u003cb>\u003ca href=\"http://www.bombaysapphire.com/\">Bombay Sapphire\u003c/a>\u003c/b>. It was my gin of indulgence. However, everything changed when I discovered a whole nother country of gin. Forget the Brit brands, I suddenly found myself swimming in premium gins in my own Californian backyard. First there was \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/1stmartini.html\">Gin 209\u003c/a>\u003c/b>, then \u003cb>\u003ca href=\"http://www.anchorbrewing.com/about_us/junipero.htm\">Junipero\u003c/a>\u003c/b>, and now, a new gin.\u003c/p>\n\u003cp>New to me, \u003cb>\u003ca href=\"http://www.sarticious.com/\">Sarticious Gin\u003c/a>\u003c/b> is locally made in Santa Cruz by Jeff Alexander.\u003c/p>\n\u003cp>Two years ago, Peggy Townsend \u003cb>\u003ca href=\"http://www.santacruzsentinel.com/archive/2004/December/29/style/stories/01style.htm\">wrote a piece\u003c/a>\u003c/b> on the Sarticious guys for the \u003ci>Santa Cruz Sentinel\u003c/i> and she explains where the crazy name came from:\u003c/p>\n\u003cblockquote>\u003cp>It comes from this time Alexander is up in Alaska drinking, watching the Northern Lights and listening to this song by some guys called Dead Can Dance. And even though these dancing dead guys are singing about \"her surreptitious smile,\" he hears them say \"sarticious smile.\"\u003c/p>\n\u003cp>Then, when this Alexander guy can't figure out what in the heck \"sarticious\" means, he decides it's like if the word \"sartorial\" and \"luscious\" got together and had a baby and it would be \"sarticious,\" which sounds like something you'd like.\u003c/p>\u003c/blockquote>\n\u003cp>How completely out-of-control awesome is that? Naming a gin because of a \u003cb>\u003ca href=\"http://www.urbandictionary.com/define.php?term=wrapped+up+like+a+douche\">\"Wrapped up like a douche\"\u003c/a>\u003c/b> moment? I love these guys already!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I took one sip of Mathra's lovingly made Sarticious gin and tonic and breathed, \"Citrus!\" Kim -- the one responsible for taking our Sarticious vir\u003ci>gin\u003c/i>ity -- thinks it tastes like pine. Mathra thinks it tastes like Granny Smith apples. All reactions are true and valid ones, and now, after a brief scurry to \u003cb>\u003ca href=\"http://www.bevmo.com/productlist.asp?area=home\">BevMo\u003c/a>\u003c/b> and a slap-down of $30.00, I am a proud pourer of this amazingly fresh and complex gin.\u003c/p>\n\u003cp>Gin makers are notoriously secretive about what all goes into their gin. Other than the usual juniper berries, there is a dizzying swirl of botanticals that all conspire, flirt, and whisper behind painted fans to perfume the gin with their ethereal souls. Bombay Sapphire has tactile white etchings down one smooth side of the gem-like bottle. Run the tip of your finger over each rough botantical representation -- both in words and sketch -- and you will learn that Bombay Sapphire gin contains angelica, grains of paradise, lemon, licorice, almonds, orris root, coriander, cassia bark, and cubeb berries. The secret is how they are all balanced.\u003c/p>\n\u003cp>Sarticious, on the other hand, will only reveal that their gin contains \"the artful blend of the best juniper berries, organic orange and cilantro, and other fresh botanicals.\" Very well, you can keep your cool shadowy shroud, Sarticious, for all I require is a moonstone of your gin in my glass. That is my satisfaction.\u003c/p>\n\u003cp>And just in case a single sip of this taste bud-smacking gin isn't recommendation enough, Alexander has liquor chops that run very deep -- he has made wine, beer, and even \u003cb>\u003ca href=\"http://tastecaliforniatravel.com/alexander-cellars.htm\">made Hanger 1 vodka\u003c/a>\u003c/b> at St. George Spirits back in the day.\u003c/p>\n\u003cp>The spare Sarticious site has a list of \u003cb>\u003ca href=\"http://www.sarticious.com/cocktails.html\">recipes\u003c/a>\u003c/b>, but quite frankly, the only accompaniment Sarticious needs is a few ice cubes and a splash of really good tonic water. More on that next week.\u003c/p>\n\u003cp>\u003ci>Sarticious Gin Distillery\u003cbr>427A Swift Street\u003cbr>Santa Cruz, CA\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sarticious Spirits is open for wine and gin tasting from noon-5pm, Friday-Sunday.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1175151600,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":595},"headData":{"title":"Sarticious is Delicious | KQED","description":"I'm a gin girl. Gin and Ginger, Gin and Sin, Pink Gin, Greyhound, Gin and Tonic -- I love them all. Yet despite that, up until a year ago I was unknowingly depriving myself of an entire world of gins. Sticking primarily with Tanqueray, I treated myself every once in awhile to cold, elegantly aquamarine","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"564 http://blogs.kqed.org/bayareabites/2007/03/29/sarticious-is-delicious/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/03/29/sarticious-is-delicious/","disqusTitle":"Sarticious is Delicious","path":"/bayareabites/564/sarticious-is-delicious","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sartitious-784710.doc\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sartitious-784699.doc\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I'm a gin girl. \u003cb>\u003ca href=\"http://www.drinkstreet.com/searchresults.cgi?drinkid=460&drinkname=category:8\">Gin and Ginger\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktaildb.com/recipe_detail?id=3102\">Gin and Sin\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktaildb.com/recipe_detail?id=4523\">Pink Gin\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktail.com/recipes/g/Greyhound.htm\">Greyhound\u003c/a>\u003c/b>, Gin and Tonic -- I love them all. Yet despite that, up until a year ago I was unknowingly depriving myself of an entire world of gins. Sticking primarily with \u003cb>\u003ca href=\"http://www.tanqueray.com/agecheck/?source=http%3A%2F%2Fwww.tanqueray.com%2F\">Tanqueray\u003c/a>\u003c/b>, I treated myself every once in awhile to cold, elegantly aquamarine bottles of \u003cb>\u003ca href=\"http://www.bombaysapphire.com/\">Bombay Sapphire\u003c/a>\u003c/b>. It was my gin of indulgence. However, everything changed when I discovered a whole nother country of gin. Forget the Brit brands, I suddenly found myself swimming in premium gins in my own Californian backyard. First there was \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/1stmartini.html\">Gin 209\u003c/a>\u003c/b>, then \u003cb>\u003ca href=\"http://www.anchorbrewing.com/about_us/junipero.htm\">Junipero\u003c/a>\u003c/b>, and now, a new gin.\u003c/p>\n\u003cp>New to me, \u003cb>\u003ca href=\"http://www.sarticious.com/\">Sarticious Gin\u003c/a>\u003c/b> is locally made in Santa Cruz by Jeff Alexander.\u003c/p>\n\u003cp>Two years ago, Peggy Townsend \u003cb>\u003ca href=\"http://www.santacruzsentinel.com/archive/2004/December/29/style/stories/01style.htm\">wrote a piece\u003c/a>\u003c/b> on the Sarticious guys for the \u003ci>Santa Cruz Sentinel\u003c/i> and she explains where the crazy name came from:\u003c/p>\n\u003cblockquote>\u003cp>It comes from this time Alexander is up in Alaska drinking, watching the Northern Lights and listening to this song by some guys called Dead Can Dance. And even though these dancing dead guys are singing about \"her surreptitious smile,\" he hears them say \"sarticious smile.\"\u003c/p>\n\u003cp>Then, when this Alexander guy can't figure out what in the heck \"sarticious\" means, he decides it's like if the word \"sartorial\" and \"luscious\" got together and had a baby and it would be \"sarticious,\" which sounds like something you'd like.\u003c/p>\u003c/blockquote>\n\u003cp>How completely out-of-control awesome is that? Naming a gin because of a \u003cb>\u003ca href=\"http://www.urbandictionary.com/define.php?term=wrapped+up+like+a+douche\">\"Wrapped up like a douche\"\u003c/a>\u003c/b> moment? I love these guys already!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I took one sip of Mathra's lovingly made Sarticious gin and tonic and breathed, \"Citrus!\" Kim -- the one responsible for taking our Sarticious vir\u003ci>gin\u003c/i>ity -- thinks it tastes like pine. Mathra thinks it tastes like Granny Smith apples. All reactions are true and valid ones, and now, after a brief scurry to \u003cb>\u003ca href=\"http://www.bevmo.com/productlist.asp?area=home\">BevMo\u003c/a>\u003c/b> and a slap-down of $30.00, I am a proud pourer of this amazingly fresh and complex gin.\u003c/p>\n\u003cp>Gin makers are notoriously secretive about what all goes into their gin. Other than the usual juniper berries, there is a dizzying swirl of botanticals that all conspire, flirt, and whisper behind painted fans to perfume the gin with their ethereal souls. Bombay Sapphire has tactile white etchings down one smooth side of the gem-like bottle. Run the tip of your finger over each rough botantical representation -- both in words and sketch -- and you will learn that Bombay Sapphire gin contains angelica, grains of paradise, lemon, licorice, almonds, orris root, coriander, cassia bark, and cubeb berries. The secret is how they are all balanced.\u003c/p>\n\u003cp>Sarticious, on the other hand, will only reveal that their gin contains \"the artful blend of the best juniper berries, organic orange and cilantro, and other fresh botanicals.\" Very well, you can keep your cool shadowy shroud, Sarticious, for all I require is a moonstone of your gin in my glass. That is my satisfaction.\u003c/p>\n\u003cp>And just in case a single sip of this taste bud-smacking gin isn't recommendation enough, Alexander has liquor chops that run very deep -- he has made wine, beer, and even \u003cb>\u003ca href=\"http://tastecaliforniatravel.com/alexander-cellars.htm\">made Hanger 1 vodka\u003c/a>\u003c/b> at St. George Spirits back in the day.\u003c/p>\n\u003cp>The spare Sarticious site has a list of \u003cb>\u003ca href=\"http://www.sarticious.com/cocktails.html\">recipes\u003c/a>\u003c/b>, but quite frankly, the only accompaniment Sarticious needs is a few ice cubes and a splash of really good tonic water. More on that next week.\u003c/p>\n\u003cp>\u003ci>Sarticious Gin Distillery\u003cbr>427A Swift Street\u003cbr>Santa Cruz, CA\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sarticious Spirits is open for wine and gin tasting from noon-5pm, Friday-Sunday.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/564/sarticious-is-delicious","authors":["5010"],"tags":["bayareabites_140","bayareabites_141","bayareabites_139","bayareabites_102"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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