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However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/wck-j8kGvGM\u003c/p>\n\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n","blocks":[],"excerpt":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","status":"publish","parent":0,"modified":1582073721,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":664},"headData":{"title":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes | KQED","description":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","datePublished":"2020-02-19T00:55:21.000Z","dateModified":"2020-02-19T00:55:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136311 https://ww2.kqed.org/bayareabites/?p=136311","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/18/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes/","disqusTitle":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","nprByline":"Becky Harlan, NPR's The Salt","nprImageAgency":"CJ Riculan/NPR","nprStoryId":"800949670","nprApiLink":"http://api.npr.org/query?id=800949670&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2020/01/31/800949670/the-modern-mocktail-three-distinctive-nonalcoholic-drink-recipes?ft=nprml&f=800949670","nprRetrievedStory":"1","nprPubDate":"Fri, 31 Jan 2020 12:07:00 -0500","nprStoryDate":"Fri, 31 Jan 2020 06:02:29 -0500","nprLastModifiedDate":"Fri, 31 Jan 2020 12:07:50 -0500","path":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just because you're not drinking alcohol doesn't mean you have to stick to seltzer water. However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for that.)\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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wck-j8kGvGM'\n title='//www.youtube.com/embed/wck-j8kGvGM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","authors":["byline_bayareabites_136311"],"categories":["bayareabites_13306","bayareabites_1844","bayareabites_10916"],"tags":["bayareabites_16534","bayareabites_89","bayareabites_9710","bayareabites_16535","bayareabites_16533","bayareabites_392","bayareabites_14738","bayareabites_10921","bayareabites_12890"],"featImg":"bayareabites_136309","label":"bayareabites"},"bayareabites_130758":{"type":"posts","id":"bayareabites_130758","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130758","score":null,"sort":[1541178093000]},"guestAuthors":[],"slug":"a-bar-story-the-missouri-lounge","title":"A Bar Story: The Missouri Lounge","publishDate":1541178093,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cb>Editor's note:\u003c/b> Welcome to KQED'S \"A Bar Story\" series: a new, semi-regular column where we explore the history behind the Bay Area's best neighborhood dives. First up, Berkeley's Missouri Lounge.\u003c/i>\u003c/p>\n\u003cp>On a sunny Tuesday in late August, by 5 p.m., the bar at Berkeley’s Missouri Lounge is already nearly full. It’s the after-work crowd: Neighborhood folks and the people who work jobs around here. On most afternoons, they start filing into the San Pablo Avenue watering hole about 4 p.m. By the time the DJ shows up at 10 p.m.—and along with him the U.C. Berkeley coeds—most of the regulars are long gone.\u003c/p>\n\u003cp>But this summer day, in this golden hour when the Oakland A’s game is on the corner television and the sunlight still filters through the open front door, it feels more like a neighborhood gathering than a bar.\u003c/p>\n\u003cp>The Missouri Lounge has been a West Berkeley staple in one incarnation or another since the mid-20th century.\u003c/p>\n\u003cp>The rumored version of the bar’s origins is, like most stories told over whiskey and beer, based in a grain of truth. As the tale goes, the bar’s previous owner, Argentina “Argie” Shepherd, worked on the USS Missouri during World War II. When she came to purchase the wooden bar at 2600 San Pablo Avenue in the 1950s, she named it after the battleship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n","blocks":[],"excerpt":"While it doesn't open at 6 a.m. to serve off-work factory workers anymore, not much else has changed about the longstanding wooden bar on San Pablo Avenue.","status":"publish","parent":0,"modified":1551223418,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1257},"headData":{"title":"A Bar Story: The Missouri Lounge | KQED","description":"While it doesn't open at 6 a.m. to serve off-work factory workers anymore, not much else has changed about the longstanding wooden bar on San Pablo Avenue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Bar Story: The Missouri Lounge","datePublished":"2018-11-02T17:01:33.000Z","dateModified":"2019-02-26T23:23:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130758 https://ww2.kqed.org/bayareabites/?p=130758","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/11/02/a-bar-story-the-missouri-lounge/","disqusTitle":"A Bar Story: The Missouri Lounge","path":"/bayareabites/130758/a-bar-story-the-missouri-lounge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cb>Editor's note:\u003c/b> Welcome to KQED'S \"A Bar Story\" series: a new, semi-regular column where we explore the history behind the Bay Area's best neighborhood dives. First up, Berkeley's Missouri Lounge.\u003c/i>\u003c/p>\n\u003cp>On a sunny Tuesday in late August, by 5 p.m., the bar at Berkeley’s Missouri Lounge is already nearly full. It’s the after-work crowd: Neighborhood folks and the people who work jobs around here. On most afternoons, they start filing into the San Pablo Avenue watering hole about 4 p.m. By the time the DJ shows up at 10 p.m.—and along with him the U.C. Berkeley coeds—most of the regulars are long gone.\u003c/p>\n\u003cp>But this summer day, in this golden hour when the Oakland A’s game is on the corner television and the sunlight still filters through the open front door, it feels more like a neighborhood gathering than a bar.\u003c/p>\n\u003cp>The Missouri Lounge has been a West Berkeley staple in one incarnation or another since the mid-20th century.\u003c/p>\n\u003cp>The rumored version of the bar’s origins is, like most stories told over whiskey and beer, based in a grain of truth. As the tale goes, the bar’s previous owner, Argentina “Argie” Shepherd, worked on the USS Missouri during World War II. When she came to purchase the wooden bar at 2600 San Pablo Avenue in the 1950s, she named it after the battleship.\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>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\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>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130758/a-bar-story-the-missouri-lounge","authors":["11558"],"categories":["bayareabites_109","bayareabites_301","bayareabites_264","bayareabites_1244","bayareabites_8770","bayareabites_11028","bayareabites_2090","bayareabites_10028"],"tags":["bayareabites_14753","bayareabites_14751","bayareabites_89","bayareabites_16315"],"featImg":"bayareabites_130760","label":"bayareabites"},"bayareabites_120220":{"type":"posts","id":"bayareabites_120220","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120220","score":null,"sort":[1503709999000]},"guestAuthors":[],"slug":"would-you-drink-a-cannabis-cocktail","title":"Would You Drink A Cannabis Cocktail?","publishDate":1503709999,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>In the Bay Area, you can consume marijuana in just about any form: high-end vape pen! Gummy bears! \u003ca href=\"http://www.7x7.com/new-marijuana-infused-cold-brew-uses-ritual-coffee-beans-2219330114.html\">Cold brew\u003c/a>! Now, a few enterprising chefs want to popularize the drug in a new form: cocktails.\u003c/p>\n\u003cp>The combination of marijuana and alcohol is a common enough occurrence, but you’re not likely to find many people who would recommend it. In small amounts, they’re both relatively safe. But when the two drugs are combined, they can \u003ca href=\"https://tonic.vice.com/en_us/article/aey385/what-mixing-weed-and-alcohol-does-to-your-mind\">exacerbate the effects\u003c/a> of each other, making you drunker or more high than you want to be--a danger that anybody who's gotten “crossfaded” after two many keg stands and bong rips at a college rager can attest to.\u003c/p>\n\u003cp>But with the popularity of medical marijuana and the ability to know exactly the strain and strength of the weed you’re buying, there’s now room to take a more controlled approach. Bartenders can easily find out what a particular type of marijuana will taste like (“heavy on the blueberry”) if it’s an indica or sativa, and what effect it’s supposed to leave you with (“great to melt away stress and anxiety.”) By incorporating just a few drops of a cannabis tincture into your cocktail shaker, proponents say that you can enjoy some of the advantages of cannabis while sipping on your next cocktail.\u003c/p>\n\u003cp>That’s what Payton Curry wants to offer. He’s a chef that left the world of fine dining to focus on promoting the positive, medicinal aspects of cannabis via what he does best: cooking. At a series of August dinners, Curry, who now runs the edibles company \u003ca href=\"http://flourishcannabis.com/\">Flourish\u003c/a>, offered diners a menu of his cannabis cuisine, featuring dishes like beet tartare and maitake steaks with red wine reduction--and cocktails like a rosemary blueberry smash. (The drinks will also be available at Folsom Street Fair, and he’s planning a monthly brunch featuring similar recipes.) Curry is evangelical about cannabis’ potential, and he wants people to start thinking of it as just another exciting ingredient.\u003c/p>\n\u003cfigure id=\"attachment_120219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited4.jpg\" alt=\"The preparation of one of Payton Curry's cannabis cocktails.\" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The preparation of one of Payton Curry's cannabis cocktails. \u003ccite>(Carla Venini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But just how much cannabis can you get from a cannabis cocktail? Does the toxicity of alcohol cancel out any positive effects you might get from your Bloody Mary Jane (another one of Curry’s specialties)? And most importantly, do the drinks taste like bong water?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Oh, god no. Oh man,” Curry said with a laugh. He uses distilled forms of cannabis, which lack the distinctive dankness you experience if you’re smoking the plant. However, they do maintain some of their smelly characteristics, so Curry can decide how to take advantage of the citrus notes of, say, \u003ca href=\"https://www.leafly.com/hybrid/lemon-kush\">a Lemon Kush\u003c/a>.\u003c/p>\n\u003cp>As for health claims, he thinks that the benefits of the CBD strains he incorporates into his low alcohol cocktails (\u003ca href=\"https://www.washingtonpost.com/national/health-science/a-powerful-new-form-of-medical-marijuana-without-the-high/2016/12/29/81bbf7c0-b5b2-11e6-b8df-600bd9d38a02_story.html\">marijuana high in the cannabinoid CBD \u003c/a>doesn’t give a “high” effect, and people use it to treat issues like depression and insomnia) can help offset some of alcohol's deleterious effects. He’s had people write him thank you notes describing the amazing sleep and vivid dreams they had after one of his dinners: “When do you dream when you’ve had alcohol?” he asked. “You don't. You just go to bed and you conk out.”\u003c/p>\n\u003cfigure id=\"attachment_120217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited2.jpg\" alt=\"CBD cocktails from Flore in the Castro.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CBD cocktails from Flore in the Castro. \u003ccite>(Flore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Terrance Alan and Aaron Silverman, co-owners of the Castro’s \u003ca href=\"http://flore415.com/\">Flore\u003c/a>, are also experimenting with cannabis cocktails. About a month ago, they added a menu of CBD infused cocktails, mocktails and beer.\u003c/p>\n\u003cp>“We’re working at the Flore to create the first cannabis restaurant in San Francisco, where cannabis is integrated into the dining experience in any way that will be appropriate,” Alan said. They can’t make any medical claims about their drinks, but he said that the customer response has been positive. “Some people have said, ‘I had that bunch of beers and usually I would get up in the morning and not feel very good, and I woke up and felt great.’ During the experience of drinking the cocktails or the CBD beer, what we found was that the mental change that happens when you drink alcohol is moderated and affected by the CBD.”\u003c/p>\n\u003cp>Alan also pointed out that the drinks have a special significance for the neighborhood-- their drinks wouldn’t exist if it weren’t for \u003ca href=\"https://en.wikipedia.org/wiki/Dennis_Peron\">Dennis Peron\u003c/a>, who started the long fight for legal medical marijuana in the nineties by providing it to AIDs patients at his “Castro Castle.”\u003c/p>\n\u003cp>For Curry, his cannabis cocktails are a Trojan horse. In his opinion, drinking can be a more dangerous social activity than consuming marijuana. He wants to do his part to show that weed can provide the same social function as alcohol, and even offer some added health benefits. But to do that, he has to meet people where they are, with a cocktail in hand.\u003c/p>\n\u003cp>“The biggest thing that [drinkers] are getting is the opportunity to socialize [with] cannabis,” he said. “And they’re talking and they’re laughing and they’re still doing the same things that they would be doing if they were holding a $47 glass of Chenin blanc.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“People weren't getting weird,” he added. “No one smoked. Because it’s about dinner--it’s cocktails and dinner.”\u003c/p>\n\n","blocks":[],"excerpt":"You’ve tried vape pens and gummy bears. Now, local bartenders want to add some bud to your buzz.\r\n","status":"publish","parent":0,"modified":1553110037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":944},"headData":{"title":"Would You Drink A Cannabis Cocktail? | KQED","description":"You’ve tried vape pens and gummy bears. Now, local bartenders want to add some bud to your buzz.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Would You Drink A Cannabis Cocktail?","datePublished":"2017-08-26T01:13:19.000Z","dateModified":"2019-03-20T19:27:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120220 https://ww2.kqed.org/bayareabites/?p=120220","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/25/would-you-drink-a-cannabis-cocktail/","disqusTitle":"Would You Drink A Cannabis Cocktail?","source":"Cannabis, Marijuana","sourceUrl":"https://ww2.kqed.org/bayareabites/category/cannabis-marijuana/","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/120220/would-you-drink-a-cannabis-cocktail","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the Bay Area, you can consume marijuana in just about any form: high-end vape pen! Gummy bears! \u003ca href=\"http://www.7x7.com/new-marijuana-infused-cold-brew-uses-ritual-coffee-beans-2219330114.html\">Cold brew\u003c/a>! Now, a few enterprising chefs want to popularize the drug in a new form: cocktails.\u003c/p>\n\u003cp>The combination of marijuana and alcohol is a common enough occurrence, but you’re not likely to find many people who would recommend it. In small amounts, they’re both relatively safe. But when the two drugs are combined, they can \u003ca href=\"https://tonic.vice.com/en_us/article/aey385/what-mixing-weed-and-alcohol-does-to-your-mind\">exacerbate the effects\u003c/a> of each other, making you drunker or more high than you want to be--a danger that anybody who's gotten “crossfaded” after two many keg stands and bong rips at a college rager can attest to.\u003c/p>\n\u003cp>But with the popularity of medical marijuana and the ability to know exactly the strain and strength of the weed you’re buying, there’s now room to take a more controlled approach. Bartenders can easily find out what a particular type of marijuana will taste like (“heavy on the blueberry”) if it’s an indica or sativa, and what effect it’s supposed to leave you with (“great to melt away stress and anxiety.”) By incorporating just a few drops of a cannabis tincture into your cocktail shaker, proponents say that you can enjoy some of the advantages of cannabis while sipping on your next cocktail.\u003c/p>\n\u003cp>That’s what Payton Curry wants to offer. He’s a chef that left the world of fine dining to focus on promoting the positive, medicinal aspects of cannabis via what he does best: cooking. At a series of August dinners, Curry, who now runs the edibles company \u003ca href=\"http://flourishcannabis.com/\">Flourish\u003c/a>, offered diners a menu of his cannabis cuisine, featuring dishes like beet tartare and maitake steaks with red wine reduction--and cocktails like a rosemary blueberry smash. (The drinks will also be available at Folsom Street Fair, and he’s planning a monthly brunch featuring similar recipes.) Curry is evangelical about cannabis’ potential, and he wants people to start thinking of it as just another exciting ingredient.\u003c/p>\n\u003cfigure id=\"attachment_120219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited4.jpg\" alt=\"The preparation of one of Payton Curry's cannabis cocktails.\" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The preparation of one of Payton Curry's cannabis cocktails. \u003ccite>(Carla Venini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But just how much cannabis can you get from a cannabis cocktail? Does the toxicity of alcohol cancel out any positive effects you might get from your Bloody Mary Jane (another one of Curry’s specialties)? And most importantly, do the drinks taste like bong water?\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>“Oh, god no. Oh man,” Curry said with a laugh. He uses distilled forms of cannabis, which lack the distinctive dankness you experience if you’re smoking the plant. However, they do maintain some of their smelly characteristics, so Curry can decide how to take advantage of the citrus notes of, say, \u003ca href=\"https://www.leafly.com/hybrid/lemon-kush\">a Lemon Kush\u003c/a>.\u003c/p>\n\u003cp>As for health claims, he thinks that the benefits of the CBD strains he incorporates into his low alcohol cocktails (\u003ca href=\"https://www.washingtonpost.com/national/health-science/a-powerful-new-form-of-medical-marijuana-without-the-high/2016/12/29/81bbf7c0-b5b2-11e6-b8df-600bd9d38a02_story.html\">marijuana high in the cannabinoid CBD \u003c/a>doesn’t give a “high” effect, and people use it to treat issues like depression and insomnia) can help offset some of alcohol's deleterious effects. He’s had people write him thank you notes describing the amazing sleep and vivid dreams they had after one of his dinners: “When do you dream when you’ve had alcohol?” he asked. “You don't. You just go to bed and you conk out.”\u003c/p>\n\u003cfigure id=\"attachment_120217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited2.jpg\" alt=\"CBD cocktails from Flore in the Castro.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CBD cocktails from Flore in the Castro. \u003ccite>(Flore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Terrance Alan and Aaron Silverman, co-owners of the Castro’s \u003ca href=\"http://flore415.com/\">Flore\u003c/a>, are also experimenting with cannabis cocktails. About a month ago, they added a menu of CBD infused cocktails, mocktails and beer.\u003c/p>\n\u003cp>“We’re working at the Flore to create the first cannabis restaurant in San Francisco, where cannabis is integrated into the dining experience in any way that will be appropriate,” Alan said. They can’t make any medical claims about their drinks, but he said that the customer response has been positive. “Some people have said, ‘I had that bunch of beers and usually I would get up in the morning and not feel very good, and I woke up and felt great.’ During the experience of drinking the cocktails or the CBD beer, what we found was that the mental change that happens when you drink alcohol is moderated and affected by the CBD.”\u003c/p>\n\u003cp>Alan also pointed out that the drinks have a special significance for the neighborhood-- their drinks wouldn’t exist if it weren’t for \u003ca href=\"https://en.wikipedia.org/wiki/Dennis_Peron\">Dennis Peron\u003c/a>, who started the long fight for legal medical marijuana in the nineties by providing it to AIDs patients at his “Castro Castle.”\u003c/p>\n\u003cp>For Curry, his cannabis cocktails are a Trojan horse. In his opinion, drinking can be a more dangerous social activity than consuming marijuana. He wants to do his part to show that weed can provide the same social function as alcohol, and even offer some added health benefits. But to do that, he has to meet people where they are, with a cocktail in hand.\u003c/p>\n\u003cp>“The biggest thing that [drinkers] are getting is the opportunity to socialize [with] cannabis,” he said. “And they’re talking and they’re laughing and they’re still doing the same things that they would be doing if they were holding a $47 glass of Chenin blanc.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“People weren't getting weird,” he added. “No one smoked. Because it’s about dinner--it’s cocktails and dinner.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120220/would-you-drink-a-cannabis-cocktail","authors":["5566"],"categories":["bayareabites_109","bayareabites_15908","bayareabites_1244","bayareabites_4084","bayareabites_90"],"tags":["bayareabites_14076","bayareabites_89","bayareabites_15954"],"featImg":"bayareabites_120218","label":"source_bayareabites_120220"},"bayareabites_99283":{"type":"posts","id":"bayareabites_99283","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99283","score":null,"sort":[1439328832000]},"guestAuthors":[],"slug":"the-art-of-drinking-absinthe-the-liquor-of-aesthetes","title":"The Art Of Drinking Absinthe, The Liquor Of Aesthetes","publishDate":1439328832,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_99285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8883_custom-7ef6949b3fd6f534467d95ef0e0397e3a248c1f4-e1439328220130.jpg\" alt=\"A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe.\" width=\"1920\" height=\"1325\">\u003cfigcaption class=\"wp-caption-text\">A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's something romantic about absinthe — that naturally green liquor derived from wormwood and herbs like anise or fennel. Vincent Van Gogh and Oscar Wilde drank it. Henri de Toulouse-Lautrec and Pablo Picasso filled the glasses of cafe patrons with absinthe in their paintings. Absinthe was a drink of aesthetes.\u003c/p>\n\u003cp>Yet it was not art, but necessity that first helped popularize absinthe: It was included in the rations of \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\" target=\"_blank\" rel=\"noopener\">French soldiers\u003c/a> who marched off to colonize Algeria in the 1840s. As Betina Wittels and Robert Hermesch write in \u003cem>Absinthe: Sip of Seduction,\u003c/em> French army doctors issued absinthe to soldiers \"for the prevention of fevers and treatment of dysentery.\"\u003c/p>\n\u003cfigure id=\"attachment_99284\" class=\"wp-caption aligncenter\" style=\"max-width: 1246px\">\u003cimg class=\"size-full wp-image-99284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg\" alt=\"Le louche refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a brouilleur, a device that holds the ice and lets water slowly drip down.\" width=\"1246\" height=\"868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg 1246w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-960x669.jpg 960w\" sizes=\"(max-width: 1246px) 100vw, 1246px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Le louche\u003c/em> refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a \u003cem>brouilleur, a\u003c/em> device that holds the ice and lets water slowly drip down. \u003ccite>(Courtesy of Scott MacDonald)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, the soldiers were drinking the beverage for nonmedicinal purposes, too. Wittels and Hermesch write that it became a fashionable beverage in Algerian cafes and nightclubs, and when soldiers returned to France, they weren't ready to give the drink up. At the time, the French wine industry was collapsing owing to a vine-killing aphid called phylloxera that left wine in short supply. Absinthe was in the right place at the right time. But rather than simply substituting one alcohol for another, the French developed a ritual for drinking absinthe that gave rise to some of the greatest liquor paraphernalia — known as absinthiana — around.\u003c/p>\n\u003cfigure id=\"attachment_99293\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-99293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-spoons.jpg\" alt=\"An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons-400x267.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, absinthe is mixed with cold water. Not only does this dilute a liquor that is often bottled at about 70 percent ABV, it also produces a cloudy effect called \u003cem>le louche \u003c/em>(which can be roughly translated to \"the clouding\"). \u003cem>Le louche\u003c/em> is a spectacle for the eyes, as the absinthe transforms from a deep green to a milky, iridescent shade. It is a bit of magic in a glass.\u003c/p>\n\u003cfigure id=\"attachment_99294\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-99294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-drip-fountain.jpg\" alt=\"This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche.\" width=\"300\" height=\"449\">\u003cfigcaption class=\"wp-caption-text\">This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Le louche\u003c/em> is also an example of a scientifically interesting phenomenon known as the \"\u003ca href=\"http://iopscience.iop.org/1742-6596/352/1/012047\">ouzo effect\u003c/a>.\" Basically, when the water hits the absinthe, it releases the essential oils from the alcohol into the water, creating a spontaneous emulsion. So the drink becomes cloudy, and the effect sticks around a surprisingly long time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cold water, it seems, was considered essential to palatability: In \u003cem>Five O'Clock Absinthe,\u003c/em> the late-19th century poet Raoul Ponchon wrote that, if you have warm absinthe, \u003cem>boire du pissat d'âne ou du bouillon pointu --\u003c/em> which \u003ca href=\"http://www.museeabsinthe.com/Ponchon-French-English.pdf\">translates\u003c/a>, more or less, to \"you might as well drink donkey's urine or 'enema broth' \" instead. So cold water it was.\u003c/p>\n\u003cp>The absinthe is sweetened with a cube of sugar, placed on a slotted spoon balanced on top of the glass. Water is dripped over the sugar, so that it dissolves slowly into the refreshment below.\u003c/p>\n\u003cp>Why create a special spoon for this purpose? Forks could also work, but in the 1800s, sugar didn't come in cubes but in lumpy rocks, which would have been difficult to balance on tines. So the French created special spoons that could cradle the sugar while allowing the sweetened water to drip down into the glass.\u003c/p>\n\u003cfigure id=\"attachment_99288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8866_enl-1bf31e4513ba7299ecac076cdb7deb1cfa0b6011-e1439328232702.jpg\" alt=\"Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans.\" width=\"1920\" height=\"1284\">\u003cfigcaption class=\"wp-caption-text\">Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drip fountains were created for two reasons. First, they allowed people to economically cool the water used to dilute the strong liquor. A small amount of ice — which was still an expensive luxury in the mid-1800s — could be used to chill a large quantity of water. Second, the fountains allowed patrons to draw out the ritual of \u003cem>le louche\u003c/em>. Sure, you could simply pour the water in all at once and be done with it. But where is the magic in that? No, drinking absinthe was meant to be an indulgence for the senses — no wonder artists flocked to the beverage. Absinthiana collector Scott MacDonald, author of \u003ca href=\"http://www.absintheantiques.net/Absinthe_Antiques/Home.html\" target=\"_blank\" rel=\"noopener\">Absinthe Antiques\u003c/a>, refers to the process as \"Western civilization's tea ceremony.\"\u003c/p>\n\u003cp>Lots of people were drinking absinthe in the latter half of the 19th century, but the way they drank it — and the utensils they used — quickly became a marker of social class. While cafes might carry slotted spoons with a simple design, some wealthy families would order a full set of specially engraved spoons from the silversmith. Like most of us, these wealthy absinthe drinkers weren't immune to trends: MacDonald says that in the 1880s, spoons made out of a new material called aluminum were actually more costly than those made from pure silver.\u003c/p>\n\u003cp>The French brought their love of absinthe with them to New Orleans, which explains why the city's \u003ca href=\"http://sofabinstitute.org/southern-food-and-beverage\" target=\"_blank\" rel=\"noopener\">Southern Food and Beverage Museum\u003c/a> has a large exhibit devoted to the drink. Museum President Liz Williams says that only the upper classes could afford a bottle of absinthe on their own — but that didn't make absinthe any less of the people's drink. Instead of happy hour, the time between 5-7 every evening was known as \"the green hour\" in France. People gathered in cafes, visiting and unwinding over glasses of absinthe.\u003c/p>\n\u003cp>And MacDonald explains that despite absinthe's reputation as an artist's beverage, it was the common person's beverage first. \"Artists enjoyed it because it brought people together,\" explains MacDonald. \"They enjoyed the culture of it.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Absinthe was a favorite of artists like Picasso and Van Gogh. Perhaps that explains why a complex ritual rose around drinking it, spawning some of the most beautiful alcohol paraphernalia around.","status":"publish","parent":0,"modified":1552420060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1047},"headData":{"title":"The Art Of Drinking Absinthe, The Liquor Of Aesthetes | KQED","description":"Absinthe was a favorite of artists like Picasso and Van Gogh. Perhaps that explains why a complex ritual rose around drinking it, spawning some of the most beautiful alcohol paraphernalia around.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Art Of Drinking Absinthe, The Liquor Of Aesthetes","datePublished":"2015-08-11T21:33:52.000Z","dateModified":"2019-03-12T19:47:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99283 http://ww2.kqed.org/bayareabites/?p=99283","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/11/the-art-of-drinking-absinthe-the-liquor-of-aesthetes/","disqusTitle":"The Art Of Drinking Absinthe, The Liquor Of Aesthetes","nprByline":"Tove Danovich, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"430376985","nprApiLink":"http://api.npr.org/query?id=430376985&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/10/430376985/the-art-of-drinking-absinthe-the-liquor-of-aesthetes?ft=nprml&f=430376985","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Aug 2015 17:02:00 -0400","nprStoryDate":"Mon, 10 Aug 2015 13:24:00 -0400","nprLastModifiedDate":"Mon, 10 Aug 2015 17:02:13 -0400","path":"/bayareabites/99283/the-art-of-drinking-absinthe-the-liquor-of-aesthetes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_99285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8883_custom-7ef6949b3fd6f534467d95ef0e0397e3a248c1f4-e1439328220130.jpg\" alt=\"A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe.\" width=\"1920\" height=\"1325\">\u003cfigcaption class=\"wp-caption-text\">A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's something romantic about absinthe — that naturally green liquor derived from wormwood and herbs like anise or fennel. Vincent Van Gogh and Oscar Wilde drank it. Henri de Toulouse-Lautrec and Pablo Picasso filled the glasses of cafe patrons with absinthe in their paintings. Absinthe was a drink of aesthetes.\u003c/p>\n\u003cp>Yet it was not art, but necessity that first helped popularize absinthe: It was included in the rations of \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/17/167488498/elixirs-made-to-fight-malaria-still-shine-on-the-modern-bar\" target=\"_blank\" rel=\"noopener\">French soldiers\u003c/a> who marched off to colonize Algeria in the 1840s. As Betina Wittels and Robert Hermesch write in \u003cem>Absinthe: Sip of Seduction,\u003c/em> French army doctors issued absinthe to soldiers \"for the prevention of fevers and treatment of dysentery.\"\u003c/p>\n\u003cfigure id=\"attachment_99284\" class=\"wp-caption aligncenter\" style=\"max-width: 1246px\">\u003cimg class=\"size-full wp-image-99284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg\" alt=\"Le louche refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a brouilleur, a device that holds the ice and lets water slowly drip down.\" width=\"1246\" height=\"868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628.jpg 1246w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/11_custom-b7cefcaaa0baa77b964e672b429879e4ef36b628-960x669.jpg 960w\" sizes=\"(max-width: 1246px) 100vw, 1246px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Le louche\u003c/em> refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a \u003cem>brouilleur, a\u003c/em> device that holds the ice and lets water slowly drip down. \u003ccite>(Courtesy of Scott MacDonald)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, the soldiers were drinking the beverage for nonmedicinal purposes, too. Wittels and Hermesch write that it became a fashionable beverage in Algerian cafes and nightclubs, and when soldiers returned to France, they weren't ready to give the drink up. At the time, the French wine industry was collapsing owing to a vine-killing aphid called phylloxera that left wine in short supply. Absinthe was in the right place at the right time. But rather than simply substituting one alcohol for another, the French developed a ritual for drinking absinthe that gave rise to some of the greatest liquor paraphernalia — known as absinthiana — around.\u003c/p>\n\u003cfigure id=\"attachment_99293\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-99293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-spoons.jpg\" alt=\"An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe.\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/absinthe-spoons-400x267.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of slotted absinthe spoons from the late 19th century. They were mostly used in bars and absinthe houses in Europe. \u003ccite>(Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, absinthe is mixed with cold water. Not only does this dilute a liquor that is often bottled at about 70 percent ABV, it also produces a cloudy effect called \u003cem>le louche \u003c/em>(which can be roughly translated to \"the clouding\"). \u003cem>Le louche\u003c/em> is a spectacle for the eyes, as the absinthe transforms from a deep green to a milky, iridescent shade. It is a bit of magic in a glass.\u003c/p>\n\u003cfigure id=\"attachment_99294\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-99294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/absinthe-drip-fountain.jpg\" alt=\"This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche.\" width=\"300\" height=\"449\">\u003cfigcaption class=\"wp-caption-text\">This drip fountain, on display at the Southern Food and Beverage Museum, is a replica of the one found at the Old Absinthe House in New Orleans. Drip fountains were an economical way to cool down water before adding it to absinthe, while also prolonging the spectacle of le louche. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Le louche\u003c/em> is also an example of a scientifically interesting phenomenon known as the \"\u003ca href=\"http://iopscience.iop.org/1742-6596/352/1/012047\">ouzo effect\u003c/a>.\" Basically, when the water hits the absinthe, it releases the essential oils from the alcohol into the water, creating a spontaneous emulsion. So the drink becomes cloudy, and the effect sticks around a surprisingly long time.\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>Cold water, it seems, was considered essential to palatability: In \u003cem>Five O'Clock Absinthe,\u003c/em> the late-19th century poet Raoul Ponchon wrote that, if you have warm absinthe, \u003cem>boire du pissat d'âne ou du bouillon pointu --\u003c/em> which \u003ca href=\"http://www.museeabsinthe.com/Ponchon-French-English.pdf\">translates\u003c/a>, more or less, to \"you might as well drink donkey's urine or 'enema broth' \" instead. So cold water it was.\u003c/p>\n\u003cp>The absinthe is sweetened with a cube of sugar, placed on a slotted spoon balanced on top of the glass. Water is dripped over the sugar, so that it dissolves slowly into the refreshment below.\u003c/p>\n\u003cp>Why create a special spoon for this purpose? Forks could also work, but in the 1800s, sugar didn't come in cubes but in lumpy rocks, which would have been difficult to balance on tines. So the French created special spoons that could cradle the sugar while allowing the sweetened water to drip down into the glass.\u003c/p>\n\u003cfigure id=\"attachment_99288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/tsb_8866_enl-1bf31e4513ba7299ecac076cdb7deb1cfa0b6011-e1439328232702.jpg\" alt=\"Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans.\" width=\"1920\" height=\"1284\">\u003cfigcaption class=\"wp-caption-text\">Bottles of absinthe line the bar at a display dedicated to the drink at the Southern Food and Beverage Museum in New Orleans. \u003ccite>( Courtesy of Southern Food and Beverage Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drip fountains were created for two reasons. First, they allowed people to economically cool the water used to dilute the strong liquor. A small amount of ice — which was still an expensive luxury in the mid-1800s — could be used to chill a large quantity of water. Second, the fountains allowed patrons to draw out the ritual of \u003cem>le louche\u003c/em>. Sure, you could simply pour the water in all at once and be done with it. But where is the magic in that? No, drinking absinthe was meant to be an indulgence for the senses — no wonder artists flocked to the beverage. Absinthiana collector Scott MacDonald, author of \u003ca href=\"http://www.absintheantiques.net/Absinthe_Antiques/Home.html\" target=\"_blank\" rel=\"noopener\">Absinthe Antiques\u003c/a>, refers to the process as \"Western civilization's tea ceremony.\"\u003c/p>\n\u003cp>Lots of people were drinking absinthe in the latter half of the 19th century, but the way they drank it — and the utensils they used — quickly became a marker of social class. While cafes might carry slotted spoons with a simple design, some wealthy families would order a full set of specially engraved spoons from the silversmith. Like most of us, these wealthy absinthe drinkers weren't immune to trends: MacDonald says that in the 1880s, spoons made out of a new material called aluminum were actually more costly than those made from pure silver.\u003c/p>\n\u003cp>The French brought their love of absinthe with them to New Orleans, which explains why the city's \u003ca href=\"http://sofabinstitute.org/southern-food-and-beverage\" target=\"_blank\" rel=\"noopener\">Southern Food and Beverage Museum\u003c/a> has a large exhibit devoted to the drink. Museum President Liz Williams says that only the upper classes could afford a bottle of absinthe on their own — but that didn't make absinthe any less of the people's drink. Instead of happy hour, the time between 5-7 every evening was known as \"the green hour\" in France. People gathered in cafes, visiting and unwinding over glasses of absinthe.\u003c/p>\n\u003cp>And MacDonald explains that despite absinthe's reputation as an artist's beverage, it was the common person's beverage first. \"Artists enjoyed it because it brought people together,\" explains MacDonald. \"They enjoyed the culture of it.\"\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>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99283/the-art-of-drinking-absinthe-the-liquor-of-aesthetes","authors":["byline_bayareabites_99283"],"categories":["bayareabites_1244"],"tags":["bayareabites_103","bayareabites_89","bayareabites_16272","bayareabites_10921"],"featImg":"bayareabites_99284","label":"bayareabites"},"bayareabites_94358":{"type":"posts","id":"bayareabites_94358","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94358","score":null,"sort":[1427818973000]},"guestAuthors":[],"slug":"drinking-with-mad-men-cocktail-culture-and-the-myth-of-don-draper","title":"Drinking with Mad Men: Cocktail Culture and the Myth of Don Draper","publishDate":1427818973,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Ah, 2007: the year in which we met the first-ever iPhone, a Presidential candidate called Barack Obama... and an inscrutable ad man named Don Draper.\u003c/p>\n\u003cp>With its final seven episodes kicking off on Sunday, April 5, AMC’s \u003ca title=\"AMC Mad Men: Official Site\" href=\"http://www.amctv.com/shows/mad-men\" target=\"_blank\" rel=\"noopener\">\u003ci>Mad Men\u003c/i>\u003c/a> is coming to a close after almost eight years, and it’s hard to overstate the phenomenal, uncommon level of cultural saturation it’s achieved. Ask someone who doesn’t watch it what \u003cem>Mad Men\u003c/em> is about, and they’ll mention the clothes (divine), the decor (sleek), and of course — always — the drinks. The show introduced us not only to the impossibly suave, lantern-jawed Don, but also a new generation of TV viewers to old-fashioned cocktails like Manhattans and martinis, Gimlets and Sidecars. From \u003ca title=\"Official Mad Men Cocktail Guide\" href=\"http://www.amctv.com/shows/mad-men/cocktail-guide\" target=\"_blank\" rel=\"noopener\">cocktail guides\u003c/a> and \u003ca title=\"12 Cocktails to Pair With Your Favorite 'Mad Men' Character\" href=\"http://mashable.com/2014/04/27/mad-men-cocktails/\" target=\"_blank\" rel=\"noopener\">suggested drink pairings\u003c/a> to \u003ca href=\"http://drinks.seriouseats.com/2013/04/what-are-they-drinking-on-mad-men-booze-cocktails-sixties-history-what-don-draper-drinks.html\" target=\"_blank\" rel=\"noopener\">reviews for historical booze accuracy\u003c/a> and\u003ci> \u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\">Mad Men\u003c/a>\u003c/i>\u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\"> drinking games\u003c/a> (drink every time\u003ca title=\"Harry Crane\" href=\"http://madmen.wikia.com/wiki/Harry_Crane\" target=\"_blank\" rel=\"noopener\"> Harry Crane\u003c/a> says something obnoxious!) the online industry that \"the booze of \u003cem>Mad Men\u003c/em>\" has spawned suggest a viewership that’s as much in love with the look, feel and \u003cem>lifestyle\u003c/em> of this show as it is with its story.\u003c/p>\n\u003cfigure id=\"attachment_94369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\">\u003cimg class=\"wp-image-94369 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\" alt=\"Don Draper (Jon Hamm) alone at the bar. (Photo: AMC)\" width=\"1024\" height=\"512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-320x160.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Draper (Jon Hamm) at the bar. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Yet for a piece of pop culture that's basically credited for reviving public interest in stylish drinking, \u003ci>Mad Men\u003c/i>’s relationship with alcohol is characteristically complex. The culture of retro cocktails that the show reignited, or perhaps merely fueled, is intriguing considering how much of the show is actually about excessive, even abusive drinking — a fact that gets lost among all those Manhattans. It’s also something that's gained undeniable poignancy with the announcement that Jon Hamm, the actor who portrays the alcoholic Don Draper so indelibly, recently emerged from \u003ca title=\"CNN: 'Mad Men's' Jon Hamm completes alcohol rehab\" href=\"http://www.cnn.com/2015/03/25/entertainment/jon-hamm-mad-men-rehab-feat/\" target=\"_blank\" rel=\"noopener\">a stint in rehab for alcohol addiction\u003c/a>.\u003c/p>\n\u003cp>\u003cb>The “Mad Men Effect”\u003c/b>\u003c/p>\n\u003cp>How much \u003cem>did\u003c/em> this show influence our imbibing? Back in 2013, New York bartenders were apparently \u003ca href=\"http://nypost.com/2013/04/03/ill-take-manhattans/\" target=\"_blank\" rel=\"noopener\">reporting a “Mad Men effect”\u003c/a> on drinking habits: namely, “seeing more people ordering Manhattans, or any of your classic drinks, because they know what it is.” Over here in the Bay Area I put the question to Matt Grippo of San Francisco’s \u003ca title=\"Blackbird\" href=\"http://blackbirdbar.com/blackbirdbarsanfr.php\" target=\"_blank\" rel=\"noopener\">Blackbird\u003c/a> bar, who agrees that “\u003ci>Mad Men \u003c/i>definitely influenced people's drinking habits.” Manhattans, Old Fashioneds and Martinis, he says, “are being ordered very often, every day,” and often with a knowing nod to the show. “‘How Don Draper of you’ — that’s been said in front of me [at the bar] many times,” says Grippo. (“Now if only we can get everyone to order gin Martinis with a proper amount of Vermouth added and no olive juice, I will give the show some \u003ci>major\u003c/i> props,” he adds.)\u003c/p>\n\u003cfigure id=\"attachment_94363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\">\u003cimg class=\"wp-image-94363 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\" alt=\"Roger Sterling (Roger Slattery) and Don Draper (Jon Hamm), at the bar again. Photo: AMC\" width=\"1024\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-400x211.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-800x423.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-768x406.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-320x169.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roger Sterling (Roger Slattery) and Don at the bar again. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan Schick, Creative Director for the \u003ca title=\"Raising the Bar\" href=\"http://liquor.com/articles/raising-the-bar-josh-harris-and-scott-baird/\" target=\"_blank\" rel=\"noopener\">Bon Vivants\u003c/a> mixology team behind SF cocktail haven \u003ca title=\"Trick Dog\" href=\"http://www.trickdogbar.com/\" target=\"_blank\" rel=\"noopener\">Trick Dog\u003c/a>, has a slightly different take. While the show “became a shorthand for the classics for a while,” Schick says that rather than inspiring our yearning for all things retro, \u003ci>Mad Men\u003c/i> just tapped \u003ci>into\u003c/i> it; that his clientele’s craving for those classic cocktails just “happened at the same time — possibly for the same underlying reasons that \u003cem>Mad Men\u003c/em> was successful.” He’s also keen to dispel the notion of bartenders rolling their eyes at the umpteenth order of Manhattans by twentysomething Draper wannabes. “If anything it was nice to have guests with a new-found interest in some of the drinks that we all like anyway,” he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>An Uneasy Relationship?\u003c/b>\u003c/p>\n\u003cp>There’s no denying that \u003ci>Mad Men\u003c/i> can make drinking look \u003cem>really\u003c/em> good. A huge proportion of the show's gorgeously-styled scenes take place in or around the wood-paneled bars, lounges and restaurants of the era (\u003ca title=\"Mad Men Episode 1, Season 1\" href=\"http://en.wikipedia.org/wiki/Smoke_Gets_in_Your_Eyes_%28Mad_Men%29\" target=\"_blank\" rel=\"noopener\">Episode 1, Season 1\u003c/a> even opens in one.) It’s a world populated with suave, slick movers and shakers where confidence is non-negotiable, and those endless martinis are part of the ineffably cool image.\u003c/p>\n\u003cfigure id=\"attachment_94362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\">\u003cimg class=\"wp-image-94362 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\" alt=\"Don (Jon Hamm) drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\" width=\"1024\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-320x180.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\u003c/figcaption>\u003c/figure>\n\u003cp>Early on in \u003ci>Mad Men\u003c/i>’s run, even over-consumption is frequently played as wry, jet-black comedy. Think of \u003ca title=\"Season 1, Episode 7: Red in the Face\" href=\"http://www.imdb.com/title/tt1050979/\" target=\"_blank\" rel=\"noopener\">Don goading colleague Roger Sterling\u003c/a> into consuming multiple daytime martinis then engineering a 23-floor stair climb that leads him to \u003ca title=\"YouTube\" href=\"https://www.youtube.com/watch?v=qvRHzvoCf_s\" target=\"_blank\" rel=\"noopener\">publicly lose his lunch\u003c/a>. Or Don \u003ca title=\"Season 1, Episode 3: Marriage of Figaro\" href=\"http://madmen.wikia.com/wiki/Marriage_of_Figaro\" target=\"_blank\" rel=\"noopener\">constructing his kids’ playhouse\u003c/a> while pounding beers in the sunshine, unable to perform the most perfunctory of paternal duties without lubrication. Even the horrific, champagne-fuelled \u003ca title='Episode: \"Guy Walks Into An Advertising Agency\"' href=\"http://en.wikipedia.org/wiki/Guy_Walks_Into_an_Advertising_Agency\" target=\"_blank\" rel=\"noopener\">“lawnmower accident” of Season 3\u003c/a> in which an adman loses a foot under a runaway John Deere is one of the show’s most horribly comic moments.\u003c/p>\n\u003cfigure id=\"attachment_94424\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\">\u003cimg class=\"wp-image-94424 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\" alt=\"Don (Jon Hamm) downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \" width=\"990\" height=\"556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-320x180.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \u003ccite>(AMC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But as Seasons 4 and 5 chronicle Don’s slide into outright alcoholism, showrunner Matthew Weiner’s treatment of this theme becomes \u003cem>much\u003c/em> darker. Virtually all of the least flattering moments for Draper, this apparent paragon of retro masculinity, come courtesy of an excess of booze. One of his most cringe-worthy lows comes when, jellified by awards ceremony celebrations, he conducts a \u003ca title=\"Don Draper Life Cereal Pitch\" href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">pitch for Life Cereal\u003c/a> totally hammered. The episode doesn’t just represent the start of Don’s slide into full-blown alcoholism (it’s the first time we see him suffering a \u003ca title=\"Talked About Scene Episode 406 Mad Men: Don’s Lost Weekend\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-dons-lost-weekend\" target=\"_blank\" rel=\"noopener\">significant lapse in memory\u003c/a>.) It also shows him committing the unforgivable sin of being \u003ci>bad at what he does \u003c/i>in grossly plundering one of his finest hours — Season 1’s unforgettable \u003ca title=\"Watch: The Carousel Pitch\" href=\"https://vimeo.com/20736616\" target=\"_blank\" rel=\"noopener\">“Carousel pitch”\u003c/a> for Kodak — with a slurring, burping remake. An even greater blow to the myth of Don Draper comes in the instantly-iconic, award-winning episode “The Suitcase.” From loudly vomiting in the SDCP bathrooms to \u003ca title=\"Talked About Scene Episode 407 Mad Men: Two Drunken Ad Men Fight\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-two-drunken-ad-men-fight\" target=\"_blank\" rel=\"noopener\">pathetically grappling\u003c/a> with equally-drunk adman Duck Phillips, the slickly immaculate Don of the previous seasons is suddenly replaced by a tragic figure with sick stains down his shirt.\u003c/p>\n\u003cfigure id=\"attachment_94364\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg\">\u003cimg class=\"size-medium wp-image-94364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg\" alt=\" Peggy helps Don to the bathroom in Season 4's iconic episode "The Suitcase" (Photo: AMC)\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-320x180.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy helps Don to the bathroom in Season 4's iconic episode \"The Suitcase\" (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>As a televised advertisement for heavy drinking, this is like \u003cem>The Wire\u003c/em> encouraging people to get into drug dealing, or \u003cem>Breaking Bad\u003c/em> making meth production seem like a viable, risk-free sideline. (Before you write in, I’m aware \u003ca title=\"Just Like Walter White: All the Breaking Bad Copycats\" href=\"http://gawker.com/just-like-walter-white-all-the-breaking-bad-copycats-650018326\" target=\"_blank\" rel=\"noopener\">this actually \u003cem>has\u003c/em> happened\u003c/a>.) But it's taken a long time in \u003cem>Mad Men\u003c/em> years (six seasons, to be precise) for Don to be truly dislodged from his popular podium as America’s Manliest Man.\u003c/p>\n\u003cp>As the Seventies draw ever-closer and Draper gets more tragic, Matthew Weiner’s intent all along is becoming fantastically clear: to peel back the lie of sharp suits, constant conquests and liquid lunches to show us the unsightly reality (and terrifying future) of the Don type. In the same way that Reaganites \u003ca title=\"How Ronald Reagan Changed Bruce Springsteen’s Politics\" href=\"http://www.politico.com/magazine/story/2014/06/bruce-springsteen-ronald-reagan-107448.html\" target=\"_blank\" rel=\"noopener\">mistook Springsteen’s ‘Born in the U.S.A.’\u003c/a> for a jingoistic sing-a-long, we all fell for Weiner’s expert ‘Don Draper trick.’ The fallacy of the Draper lifestyle — that someone could ever drink so much and screw around so much yet have his family life, career and health survive unscathed — should have been obvious. But then again, you can still find Don’s sloppy-drunk Life Cereal pitch \u003ca href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">posted online\u003c/a> by Ask Men.com as one of “Don Draper’s Boss Moments,” so maybe not?\u003c/p>\n\u003cfigure id=\"attachment_94423\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\">\u003cimg class=\"size-full wp-image-94423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\" alt=\"Peggy Olson (Elisabeth Moss) cares for a drunk Don (Jon Hamm.) Photo: AMC \" width=\"990\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-320x181.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy cares for a drunk Don. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Whoever's Selling, We're Buying\u003c/strong>\u003c/p>\n\u003cp>An interesting coda to all this lies in the very first days of the show’s run back in June 2007, when — as you could be forgiven for forgetting — \u003ci>Mad Men\u003c/i>’s first season was sponsored by Jack Daniel's. Before Season 1 had even premiered, the producers already had had \u003ca title=\"Bad Mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">an (unsuccessful) complaint\u003c/a> against them lodged with the \u003ca href=\"http://en.wikipedia.org/wiki/Distilled_Spirits_Council_of_the_United_States\" target=\"_blank\" rel=\"noopener\">Distilled Spirits Council of the United States\u003c/a>, claiming that Jack Daniel’s was violating industry codes that prohibited alcohol marketing, as well \"depictions of irresponsible drinking, overt sexual activity or sexually lewd images.\" (This may all seem a little Prohibition-ish to us sitting here in bright, breezy 2015, but it had only been 11 years since the liquor industry \u003ca title=\"Liquor Industry Ends Its Ad Ban In Broadcasting\" href=\"http://www.nytimes.com/1996/11/08/business/liquor-industry-ends-its-ad-ban-in-broadcasting.html\" target=\"_blank\" rel=\"noopener\">dropped a \u003ci>48-year-old\u003c/i> voluntary ban\u003c/a> on broadcast advertising that was brought into effect precisely because of those fears.)\u003c/p>\n\u003cfigure id=\"attachment_94360\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\">\u003cimg class=\"wp-image-94360 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\" alt=\"Don drinks alone in his office. (Image: AMC)\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinks alone in his office. (Image: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Given the indelible association with cocktail culture that \u003ci>Mad Men \u003c/i>would go on to acquire in the public imagination, it’s interesting to read \u003ca title=\"`Mad Men' and Jack Daniel's: Bad mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">the defense Matthew Weiner gave at the time\u003c/a>. \"I'm trying to tell a story about that time. It's not done for glamour. People drank more and all the time. They drank in their cars, at work, in the morning at work,” he said — surely a description more of an era with a worrying drinking problem than a lifestyle to \"quote\" when ordering Manhattans? Here was someone unequivocally telling his audience (and the liquor brand so keen to align itself with his story) that the story \u003ci>Mad Men \u003c/i>was about to tell would \u003cem>not\u003c/em> be what it seemed. But it looked so good!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So almost eight years later, we know our show about a suave Old Fashioned drinker was a tragedy all along. But if there's one thing at which humans excel, it's overlooking the uglier elements of something for the parts that look, well, \u003cem>better\u003c/em>. If we're still ordering those Old Fashioneds and thinking \"How very Don Draper of us,\" I'd guess we're choosing to remember the Don we first met in Season 1. Or, perhaps, despite everything, us fans just aren't watching \u003cem>Mad Men\u003c/em> as closely as we think.\u003c/p>\n\n","blocks":[],"excerpt":"For a show that revived public interest in stylish drinking, Mad Men’s relationship with alcohol is characteristically complex.","status":"publish","parent":0,"modified":1554324199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1681},"headData":{"title":"Drinking with Mad Men: Cocktail Culture and the Myth of Don Draper | KQED","description":"For a show that revived public interest in stylish drinking, Mad Men’s relationship with alcohol is characteristically complex.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Drinking with Mad Men: Cocktail Culture and the Myth of Don Draper","datePublished":"2015-03-31T16:22:53.000Z","dateModified":"2019-04-03T20:43:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94358 http://ww2.kqed.org/bayareabites/?p=94358","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/31/drinking-with-mad-men-cocktail-culture-and-the-myth-of-don-draper/","disqusTitle":"Drinking with Mad Men: Cocktail Culture and the Myth of Don Draper","path":"/bayareabites/94358/drinking-with-mad-men-cocktail-culture-and-the-myth-of-don-draper","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, 2007: the year in which we met the first-ever iPhone, a Presidential candidate called Barack Obama... and an inscrutable ad man named Don Draper.\u003c/p>\n\u003cp>With its final seven episodes kicking off on Sunday, April 5, AMC’s \u003ca title=\"AMC Mad Men: Official Site\" href=\"http://www.amctv.com/shows/mad-men\" target=\"_blank\" rel=\"noopener\">\u003ci>Mad Men\u003c/i>\u003c/a> is coming to a close after almost eight years, and it’s hard to overstate the phenomenal, uncommon level of cultural saturation it’s achieved. Ask someone who doesn’t watch it what \u003cem>Mad Men\u003c/em> is about, and they’ll mention the clothes (divine), the decor (sleek), and of course — always — the drinks. The show introduced us not only to the impossibly suave, lantern-jawed Don, but also a new generation of TV viewers to old-fashioned cocktails like Manhattans and martinis, Gimlets and Sidecars. From \u003ca title=\"Official Mad Men Cocktail Guide\" href=\"http://www.amctv.com/shows/mad-men/cocktail-guide\" target=\"_blank\" rel=\"noopener\">cocktail guides\u003c/a> and \u003ca title=\"12 Cocktails to Pair With Your Favorite 'Mad Men' Character\" href=\"http://mashable.com/2014/04/27/mad-men-cocktails/\" target=\"_blank\" rel=\"noopener\">suggested drink pairings\u003c/a> to \u003ca href=\"http://drinks.seriouseats.com/2013/04/what-are-they-drinking-on-mad-men-booze-cocktails-sixties-history-what-don-draper-drinks.html\" target=\"_blank\" rel=\"noopener\">reviews for historical booze accuracy\u003c/a> and\u003ci> \u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\">Mad Men\u003c/a>\u003c/i>\u003ca title=\"Raise Your Glass to a Mad Men Drinking Game\" href=\"http://mashable.com/2014/04/18/mad-men-drinking-game/\" target=\"_blank\" rel=\"noopener\"> drinking games\u003c/a> (drink every time\u003ca title=\"Harry Crane\" href=\"http://madmen.wikia.com/wiki/Harry_Crane\" target=\"_blank\" rel=\"noopener\"> Harry Crane\u003c/a> says something obnoxious!) the online industry that \"the booze of \u003cem>Mad Men\u003c/em>\" has spawned suggest a viewership that’s as much in love with the look, feel and \u003cem>lifestyle\u003c/em> of this show as it is with its story.\u003c/p>\n\u003cfigure id=\"attachment_94369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\">\u003cimg class=\"wp-image-94369 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg\" alt=\"Don Draper (Jon Hamm) alone at the bar. (Photo: AMC)\" width=\"1024\" height=\"512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/530f8e9d81191c98_mad-men-banner.xxxlarge-1024x512-320x160.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don Draper (Jon Hamm) at the bar. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Yet for a piece of pop culture that's basically credited for reviving public interest in stylish drinking, \u003ci>Mad Men\u003c/i>’s relationship with alcohol is characteristically complex. The culture of retro cocktails that the show reignited, or perhaps merely fueled, is intriguing considering how much of the show is actually about excessive, even abusive drinking — a fact that gets lost among all those Manhattans. It’s also something that's gained undeniable poignancy with the announcement that Jon Hamm, the actor who portrays the alcoholic Don Draper so indelibly, recently emerged from \u003ca title=\"CNN: 'Mad Men's' Jon Hamm completes alcohol rehab\" href=\"http://www.cnn.com/2015/03/25/entertainment/jon-hamm-mad-men-rehab-feat/\" target=\"_blank\" rel=\"noopener\">a stint in rehab for alcohol addiction\u003c/a>.\u003c/p>\n\u003cp>\u003cb>The “Mad Men Effect”\u003c/b>\u003c/p>\n\u003cp>How much \u003cem>did\u003c/em> this show influence our imbibing? Back in 2013, New York bartenders were apparently \u003ca href=\"http://nypost.com/2013/04/03/ill-take-manhattans/\" target=\"_blank\" rel=\"noopener\">reporting a “Mad Men effect”\u003c/a> on drinking habits: namely, “seeing more people ordering Manhattans, or any of your classic drinks, because they know what it is.” Over here in the Bay Area I put the question to Matt Grippo of San Francisco’s \u003ca title=\"Blackbird\" href=\"http://blackbirdbar.com/blackbirdbarsanfr.php\" target=\"_blank\" rel=\"noopener\">Blackbird\u003c/a> bar, who agrees that “\u003ci>Mad Men \u003c/i>definitely influenced people's drinking habits.” Manhattans, Old Fashioneds and Martinis, he says, “are being ordered very often, every day,” and often with a knowing nod to the show. “‘How Don Draper of you’ — that’s been said in front of me [at the bar] many times,” says Grippo. (“Now if only we can get everyone to order gin Martinis with a proper amount of Vermouth added and no olive juice, I will give the show some \u003ci>major\u003c/i> props,” he adds.)\u003c/p>\n\u003cfigure id=\"attachment_94363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\">\u003cimg class=\"wp-image-94363 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png\" alt=\"Roger Sterling (Roger Slattery) and Don Draper (Jon Hamm), at the bar again. Photo: AMC\" width=\"1024\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-400x211.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-800x423.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-768x406.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Screenshot-2015-03-29-at-8.39.54-PM-1024x541-320x169.png 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roger Sterling (Roger Slattery) and Don at the bar again. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan Schick, Creative Director for the \u003ca title=\"Raising the Bar\" href=\"http://liquor.com/articles/raising-the-bar-josh-harris-and-scott-baird/\" target=\"_blank\" rel=\"noopener\">Bon Vivants\u003c/a> mixology team behind SF cocktail haven \u003ca title=\"Trick Dog\" href=\"http://www.trickdogbar.com/\" target=\"_blank\" rel=\"noopener\">Trick Dog\u003c/a>, has a slightly different take. While the show “became a shorthand for the classics for a while,” Schick says that rather than inspiring our yearning for all things retro, \u003ci>Mad Men\u003c/i> just tapped \u003ci>into\u003c/i> it; that his clientele’s craving for those classic cocktails just “happened at the same time — possibly for the same underlying reasons that \u003cem>Mad Men\u003c/em> was successful.” He’s also keen to dispel the notion of bartenders rolling their eyes at the umpteenth order of Manhattans by twentysomething Draper wannabes. “If anything it was nice to have guests with a new-found interest in some of the drinks that we all like anyway,” he 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>\u003cb>An Uneasy Relationship?\u003c/b>\u003c/p>\n\u003cp>There’s no denying that \u003ci>Mad Men\u003c/i> can make drinking look \u003cem>really\u003c/em> good. A huge proportion of the show's gorgeously-styled scenes take place in or around the wood-paneled bars, lounges and restaurants of the era (\u003ca title=\"Mad Men Episode 1, Season 1\" href=\"http://en.wikipedia.org/wiki/Smoke_Gets_in_Your_Eyes_%28Mad_Men%29\" target=\"_blank\" rel=\"noopener\">Episode 1, Season 1\u003c/a> even opens in one.) It’s a world populated with suave, slick movers and shakers where confidence is non-negotiable, and those endless martinis are part of the ineffably cool image.\u003c/p>\n\u003cfigure id=\"attachment_94362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\">\u003cimg class=\"wp-image-94362 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg\" alt=\"Don (Jon Hamm) drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\" width=\"1024\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mad-men-women-s5-10-joan.nocrop.w670.h377.2x-1024x576-320x180.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinking whiskeys with Joan Harris (Christina Hendricks.) Photo: AMC\u003c/figcaption>\u003c/figure>\n\u003cp>Early on in \u003ci>Mad Men\u003c/i>’s run, even over-consumption is frequently played as wry, jet-black comedy. Think of \u003ca title=\"Season 1, Episode 7: Red in the Face\" href=\"http://www.imdb.com/title/tt1050979/\" target=\"_blank\" rel=\"noopener\">Don goading colleague Roger Sterling\u003c/a> into consuming multiple daytime martinis then engineering a 23-floor stair climb that leads him to \u003ca title=\"YouTube\" href=\"https://www.youtube.com/watch?v=qvRHzvoCf_s\" target=\"_blank\" rel=\"noopener\">publicly lose his lunch\u003c/a>. Or Don \u003ca title=\"Season 1, Episode 3: Marriage of Figaro\" href=\"http://madmen.wikia.com/wiki/Marriage_of_Figaro\" target=\"_blank\" rel=\"noopener\">constructing his kids’ playhouse\u003c/a> while pounding beers in the sunshine, unable to perform the most perfunctory of paternal duties without lubrication. Even the horrific, champagne-fuelled \u003ca title='Episode: \"Guy Walks Into An Advertising Agency\"' href=\"http://en.wikipedia.org/wiki/Guy_Walks_Into_an_Advertising_Agency\" target=\"_blank\" rel=\"noopener\">“lawnmower accident” of Season 3\u003c/a> in which an adman loses a foot under a runaway John Deere is one of the show’s most horribly comic moments.\u003c/p>\n\u003cfigure id=\"attachment_94424\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\">\u003cimg class=\"wp-image-94424 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don2.jpg\" alt=\"Don (Jon Hamm) downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \" width=\"990\" height=\"556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don2-320x180.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don downs a drink in the office, spied on by Peggy Olson (Elisabeth Moss.) (Photo: AMC) \u003ccite>(AMC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But as Seasons 4 and 5 chronicle Don’s slide into outright alcoholism, showrunner Matthew Weiner’s treatment of this theme becomes \u003cem>much\u003c/em> darker. Virtually all of the least flattering moments for Draper, this apparent paragon of retro masculinity, come courtesy of an excess of booze. One of his most cringe-worthy lows comes when, jellified by awards ceremony celebrations, he conducts a \u003ca title=\"Don Draper Life Cereal Pitch\" href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">pitch for Life Cereal\u003c/a> totally hammered. The episode doesn’t just represent the start of Don’s slide into full-blown alcoholism (it’s the first time we see him suffering a \u003ca title=\"Talked About Scene Episode 406 Mad Men: Don’s Lost Weekend\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-dons-lost-weekend\" target=\"_blank\" rel=\"noopener\">significant lapse in memory\u003c/a>.) It also shows him committing the unforgivable sin of being \u003ci>bad at what he does \u003c/i>in grossly plundering one of his finest hours — Season 1’s unforgettable \u003ca title=\"Watch: The Carousel Pitch\" href=\"https://vimeo.com/20736616\" target=\"_blank\" rel=\"noopener\">“Carousel pitch”\u003c/a> for Kodak — with a slurring, burping remake. An even greater blow to the myth of Don Draper comes in the instantly-iconic, award-winning episode “The Suitcase.” From loudly vomiting in the SDCP bathrooms to \u003ca title=\"Talked About Scene Episode 407 Mad Men: Two Drunken Ad Men Fight\" href=\"http://www.amctv.com/mad-men/videos/mad-men-talked-about-scene-two-drunken-ad-men-fight\" target=\"_blank\" rel=\"noopener\">pathetically grappling\u003c/a> with equally-drunk adman Duck Phillips, the slickly immaculate Don of the previous seasons is suddenly replaced by a tragic figure with sick stains down his shirt.\u003c/p>\n\u003cfigure id=\"attachment_94364\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg\">\u003cimg class=\"size-medium wp-image-94364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg\" alt=\" Peggy helps Don to the bathroom in Season 4's iconic episode "The Suitcase" (Photo: AMC)\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576-320x180.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/The_suitcase_don_peggy_ill-1024x576.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy helps Don to the bathroom in Season 4's iconic episode \"The Suitcase\" (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>As a televised advertisement for heavy drinking, this is like \u003cem>The Wire\u003c/em> encouraging people to get into drug dealing, or \u003cem>Breaking Bad\u003c/em> making meth production seem like a viable, risk-free sideline. (Before you write in, I’m aware \u003ca title=\"Just Like Walter White: All the Breaking Bad Copycats\" href=\"http://gawker.com/just-like-walter-white-all-the-breaking-bad-copycats-650018326\" target=\"_blank\" rel=\"noopener\">this actually \u003cem>has\u003c/em> happened\u003c/a>.) But it's taken a long time in \u003cem>Mad Men\u003c/em> years (six seasons, to be precise) for Don to be truly dislodged from his popular podium as America’s Manliest Man.\u003c/p>\n\u003cp>As the Seventies draw ever-closer and Draper gets more tragic, Matthew Weiner’s intent all along is becoming fantastically clear: to peel back the lie of sharp suits, constant conquests and liquid lunches to show us the unsightly reality (and terrifying future) of the Don type. In the same way that Reaganites \u003ca title=\"How Ronald Reagan Changed Bruce Springsteen’s Politics\" href=\"http://www.politico.com/magazine/story/2014/06/bruce-springsteen-ronald-reagan-107448.html\" target=\"_blank\" rel=\"noopener\">mistook Springsteen’s ‘Born in the U.S.A.’\u003c/a> for a jingoistic sing-a-long, we all fell for Weiner’s expert ‘Don Draper trick.’ The fallacy of the Draper lifestyle — that someone could ever drink so much and screw around so much yet have his family life, career and health survive unscathed — should have been obvious. But then again, you can still find Don’s sloppy-drunk Life Cereal pitch \u003ca href=\"http://www.dailymotion.com/video/xyqycn_don-draper-most-boss-moments-life-cereal_lifestyle\" target=\"_blank\" rel=\"noopener\">posted online\u003c/a> by Ask Men.com as one of “Don Draper’s Boss Moments,” so maybe not?\u003c/p>\n\u003cfigure id=\"attachment_94423\" class=\"wp-caption alignnone\" style=\"max-width: 990px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\">\u003cimg class=\"size-full wp-image-94423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don.jpg\" alt=\"Peggy Olson (Elisabeth Moss) cares for a drunk Don (Jon Hamm.) Photo: AMC \" width=\"990\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/don.jpg 990w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/don-320x181.jpg 320w\" sizes=\"(max-width: 990px) 100vw, 990px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peggy cares for a drunk Don. (Photo: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Whoever's Selling, We're Buying\u003c/strong>\u003c/p>\n\u003cp>An interesting coda to all this lies in the very first days of the show’s run back in June 2007, when — as you could be forgiven for forgetting — \u003ci>Mad Men\u003c/i>’s first season was sponsored by Jack Daniel's. Before Season 1 had even premiered, the producers already had had \u003ca title=\"Bad Mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">an (unsuccessful) complaint\u003c/a> against them lodged with the \u003ca href=\"http://en.wikipedia.org/wiki/Distilled_Spirits_Council_of_the_United_States\" target=\"_blank\" rel=\"noopener\">Distilled Spirits Council of the United States\u003c/a>, claiming that Jack Daniel’s was violating industry codes that prohibited alcohol marketing, as well \"depictions of irresponsible drinking, overt sexual activity or sexually lewd images.\" (This may all seem a little Prohibition-ish to us sitting here in bright, breezy 2015, but it had only been 11 years since the liquor industry \u003ca title=\"Liquor Industry Ends Its Ad Ban In Broadcasting\" href=\"http://www.nytimes.com/1996/11/08/business/liquor-industry-ends-its-ad-ban-in-broadcasting.html\" target=\"_blank\" rel=\"noopener\">dropped a \u003ci>48-year-old\u003c/i> voluntary ban\u003c/a> on broadcast advertising that was brought into effect precisely because of those fears.)\u003c/p>\n\u003cfigure id=\"attachment_94360\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\">\u003cimg class=\"wp-image-94360 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_draper_drinking.gif\" alt=\"Don drinks alone in his office. (Image: AMC)\" width=\"500\" height=\"281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don drinks alone in his office. (Image: AMC)\u003c/figcaption>\u003c/figure>\n\u003cp>Given the indelible association with cocktail culture that \u003ci>Mad Men \u003c/i>would go on to acquire in the public imagination, it’s interesting to read \u003ca title=\"`Mad Men' and Jack Daniel's: Bad mix?\" href=\"http://articles.latimes.com/2007/jun/21/business/fi-jack21\" target=\"_blank\" rel=\"noopener\">the defense Matthew Weiner gave at the time\u003c/a>. \"I'm trying to tell a story about that time. It's not done for glamour. People drank more and all the time. They drank in their cars, at work, in the morning at work,” he said — surely a description more of an era with a worrying drinking problem than a lifestyle to \"quote\" when ordering Manhattans? Here was someone unequivocally telling his audience (and the liquor brand so keen to align itself with his story) that the story \u003ci>Mad Men \u003c/i>was about to tell would \u003cem>not\u003c/em> be what it seemed. But it looked so good!\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>So almost eight years later, we know our show about a suave Old Fashioned drinker was a tragedy all along. But if there's one thing at which humans excel, it's overlooking the uglier elements of something for the parts that look, well, \u003cem>better\u003c/em>. If we're still ordering those Old Fashioneds and thinking \"How very Don Draper of us,\" I'd guess we're choosing to remember the Don we first met in Season 1. Or, perhaps, despite everything, us fans just aren't watching \u003cem>Mad Men\u003c/em> as closely as we think.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94358/drinking-with-mad-men-cocktail-culture-and-the-myth-of-don-draper","authors":["3243"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_2090","bayareabites_1593"],"tags":["bayareabites_89","bayareabites_14288"],"featImg":"bayareabites_94420","label":"bayareabites"},"bayareabites_93712":{"type":"posts","id":"bayareabites_93712","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93712","score":null,"sort":[1425684044000]},"guestAuthors":[],"slug":"google-thinks-were-clueless-about-cocktails-and-it-wants-to-help","title":"Google Thinks We're Clueless About Cocktails, And It Wants To Help","publishDate":1425684044,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\" alt=\"The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/15)\u003c/p>\n\u003cp>One of the advantages of being the world's largest search engine is that you learn a lot about what people don't know or can't remember.\u003c/p>\n\u003cp>It turns out the world is daunted by cocktails and has sought help enough times from Google that the company decided to get in on the mixology instruction game itself.\u003c/p>\n\u003ctable align=\"right\">\n\u003ctr>\n\u003ctd>\n\u003col>\n\u003cstrong>Most Searched For Cocktails On Google In 2015\u003c/strong>\n\u003cli>Moscow Mule\u003c/li>\n\u003cli>Margarita\u003c/li>\n\u003cli>Bloody Mary\u003c/li>\n\u003cli>Hot Toddy\u003c/li>\n\u003cli>White Russian\u003c/li>\n\u003cli>Manhattan\u003c/li>\n\u003cli>Mojito\u003c/li>\n\u003cli>Whiskey Sour\u003c/li>\n\u003cli>Sangria\u003c/li>\n\u003cli>Piña Colada\u003c/li>\n\u003c/ol>\n\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>On Thursday, the tech giant launched a feature that provides step-by-step instructions for how to prepare a desired cocktail and a list of ingredients. (It also suggests garnish and drinkware.)\u003c/p>\n\u003cp>Google spokeswoman Krisztina Radosavljevic-Szilagyi tells The Salt the tool could also be used to help you \"feel like a pro when you're ordering [drinks] out on the town.\" Not sure if a White Russian contains cream or milk? Ask Google, and you'll get a quick blurb about the drink — and a photo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cocktail tool — what Radosavljevic-Szilagyi calls \"functionality for foodies\" — comes about a year and a half after Google launched a nutrition comparison tool, \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">which The Salt covered\u003c/a> last year. It makes it easy to compare the calories, sugar content and nutrients of your favorite foods.\u003c/p>\n\u003cp>The cocktail feature works on a desktop browser, but Radosavljevic-Szilagyi says \"it's most useful in the Google app on mobile: You're more likely to pull your phone out when you're trying to make sure the cocktail you're about to order actually has what you thought it has in it.\" She recommends using the app's microphone feature to make such inquiries as \"How do I make an Old Fashioned?\" (That was my first inquiry, since it's my favorite drink.)\u003c/p>\n\u003cp>As for why the Moscow Mule is the most searched for drink so far this year, we haven't got a clue. If you do, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The world has been Googling up a storm on how to make cocktails like the Moscow Mule, Mojito and Whiskey Sour, according to the tech giant. So it created a new feature to bring you that info faster.","status":"publish","parent":0,"modified":1425684044,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":374},"headData":{"title":"Google Thinks We're Clueless About Cocktails, And It Wants To Help | KQED","description":"The world has been Googling up a storm on how to make cocktails like the Moscow Mule, Mojito and Whiskey Sour, according to the tech giant. So it created a new feature to bring you that info faster.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Google Thinks We're Clueless About Cocktails, And It Wants To Help","datePublished":"2015-03-06T23:20:44.000Z","dateModified":"2015-03-06T23:20:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93712 http://blogs.kqed.org/bayareabites/?p=93712","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/06/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help/","disqusTitle":"Google Thinks We're Clueless About Cocktails, And It Wants To Help","nprByline":"Eliza Barclay","nprStoryId":"391021583","nprApiLink":"http://api.npr.org/query?id=391021583&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help?ft=nprml&f=391021583","nprRetrievedStory":"1","nprPubDate":"Fri, 06 Mar 2015 15:05:00 -0500","nprStoryDate":"Fri, 06 Mar 2015 12:49:00 -0500","nprLastModifiedDate":"Fri, 06 Mar 2015 15:05:05 -0500","path":"/bayareabites/93712/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\" alt=\"The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/15)\u003c/p>\n\u003cp>One of the advantages of being the world's largest search engine is that you learn a lot about what people don't know or can't remember.\u003c/p>\n\u003cp>It turns out the world is daunted by cocktails and has sought help enough times from Google that the company decided to get in on the mixology instruction game itself.\u003c/p>\n\u003ctable align=\"right\">\n\u003ctr>\n\u003ctd>\n\u003col>\n\u003cstrong>Most Searched For Cocktails On Google In 2015\u003c/strong>\n\u003cli>Moscow Mule\u003c/li>\n\u003cli>Margarita\u003c/li>\n\u003cli>Bloody Mary\u003c/li>\n\u003cli>Hot Toddy\u003c/li>\n\u003cli>White Russian\u003c/li>\n\u003cli>Manhattan\u003c/li>\n\u003cli>Mojito\u003c/li>\n\u003cli>Whiskey Sour\u003c/li>\n\u003cli>Sangria\u003c/li>\n\u003cli>Piña Colada\u003c/li>\n\u003c/ol>\n\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>On Thursday, the tech giant launched a feature that provides step-by-step instructions for how to prepare a desired cocktail and a list of ingredients. (It also suggests garnish and drinkware.)\u003c/p>\n\u003cp>Google spokeswoman Krisztina Radosavljevic-Szilagyi tells The Salt the tool could also be used to help you \"feel like a pro when you're ordering [drinks] out on the town.\" Not sure if a White Russian contains cream or milk? Ask Google, and you'll get a quick blurb about the drink — and a photo.\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>The cocktail tool — what Radosavljevic-Szilagyi calls \"functionality for foodies\" — comes about a year and a half after Google launched a nutrition comparison tool, \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">which The Salt covered\u003c/a> last year. It makes it easy to compare the calories, sugar content and nutrients of your favorite foods.\u003c/p>\n\u003cp>The cocktail feature works on a desktop browser, but Radosavljevic-Szilagyi says \"it's most useful in the Google app on mobile: You're more likely to pull your phone out when you're trying to make sure the cocktail you're about to order actually has what you thought it has in it.\" She recommends using the app's microphone feature to make such inquiries as \"How do I make an Old Fashioned?\" (That was my first inquiry, since it's my favorite drink.)\u003c/p>\n\u003cp>As for why the Moscow Mule is the most searched for drink so far this year, we haven't got a clue. If you do, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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/93712/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help","authors":["byline_bayareabites_93712"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_89","bayareabites_1997","bayareabites_10921"],"featImg":"bayareabites_93713","label":"bayareabites"},"bayareabites_84422":{"type":"posts","id":"bayareabites_84422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84422","score":null,"sort":[1404448832000]},"guestAuthors":[],"slug":"make-your-own-fireworks-with-this-fourth-of-july-bbq-menu","title":"Make Your Own Fireworks With This Fourth of July BBQ menu!","publishDate":1404448832,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone, from sweet and smokey grilled corn with cilantro-lime pesto and couscous salad with cherry tomatoes to succulent marinated flank steak and fresh zucchini ribbon salad. Top it all off with a mouthwatering vanilla-scented cobbler overflowing with juicy nectarines. And get your buzz on with sparkly vodka cocktails infused with cucumber, mint, and lemon. Happy Fourth!\u003cbr>\n\u003cem>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cstrong>Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>Upside-Down Nectarine Cobbler\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cstrong>Cucumber-Lemon-Mint Vodka Fizz\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone.","status":"publish","parent":0,"modified":1550609476,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":3,"wordCount":147},"headData":{"title":"Make Your Own Fireworks With This Fourth of July BBQ menu! | KQED","description":"If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Make Your Own Fireworks With This Fourth of July BBQ menu!","datePublished":"2014-07-04T04:40:32.000Z","dateModified":"2019-02-19T20:51:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84422 http://blogs.kqed.org/bayareabites/?p=84422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/03/make-your-own-fireworks-with-this-fourth-of-july-bbq-menu/","disqusTitle":"Make Your Own Fireworks With This Fourth of July BBQ menu!","path":"/bayareabites/84422/make-your-own-fireworks-with-this-fourth-of-july-bbq-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone, from sweet and smokey grilled corn with cilantro-lime pesto and couscous salad with cherry tomatoes to succulent marinated flank steak and fresh zucchini ribbon salad. Top it all off with a mouthwatering vanilla-scented cobbler overflowing with juicy nectarines. And get your buzz on with sparkly vodka cocktails infused with cucumber, mint, and lemon. Happy Fourth!\u003cbr>\n\u003cem>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cstrong>Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>Upside-Down Nectarine Cobbler\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cstrong>Cucumber-Lemon-Mint Vodka Fizz\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84422/make-your-own-fireworks-with-this-fourth-of-july-bbq-menu","authors":["5015","5014"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_1289","bayareabites_504","bayareabites_1172","bayareabites_89","bayareabites_515","bayareabites_16297","bayareabites_16300","bayareabites_14738","bayareabites_1815","bayareabites_753","bayareabites_3682","bayareabites_13083"],"featImg":"bayareabites_84581","label":"bayareabites"},"bayareabites_84432":{"type":"posts","id":"bayareabites_84432","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84432","score":null,"sort":[1404445946000]},"guestAuthors":[],"slug":"summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz","title":"Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz","publishDate":1404445946,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"84555,84553,84560,84559,84550,84551\"]\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin' summer cocktail that will get any party started.","status":"publish","parent":0,"modified":1550609574,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":378},"headData":{"title":"Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz | KQED","description":"Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin' summer cocktail that will get any party started.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz","datePublished":"2014-07-04T03:52:26.000Z","dateModified":"2019-02-19T20:52:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84432 http://blogs.kqed.org/bayareabites/?p=84432","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/","disqusTitle":"Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz","path":"/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"84555,84553,84560,84559,84550,84551","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_504","bayareabites_89","bayareabites_1213","bayareabites_1079","bayareabites_4141","bayareabites_14738","bayareabites_3682","bayareabites_13083"],"featImg":"bayareabites_84569","label":"bayareabites"},"bayareabites_82455":{"type":"posts","id":"bayareabites_82455","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82455","score":null,"sort":[1400863822000]},"guestAuthors":[],"slug":"diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long","title":"DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long","publishDate":1400863822,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.","status":"publish","parent":0,"modified":1469218564,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1820},"headData":{"title":"DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long | KQED","description":"Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long","datePublished":"2014-05-23T16:50:22.000Z","dateModified":"2016-07-22T20:16:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82455 http://blogs.kqed.org/bayareabites/?p=82455","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/","disqusTitle":"DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long","path":"/bayareabites/82455/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\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>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\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>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82455/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long","authors":["5485"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_89","bayareabites_987","bayareabites_14738","bayareabites_305","bayareabites_3682","bayareabites_156"],"featImg":"bayareabites_82456","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. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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