Bar exam: Alice's Key Cocktail

Just when you think you've seen it all, some new vision comes dancing across the landscape. I think of that often at VINO, when after 20+ years in the wine biz I am introduced to yet another grape I haven't heard of, some totally new flavor sensation. In the cocktail world the same can be said for the seemingly endless discovery...or in this case rediscovery...of some long lost ingredient. That's what I thought of sitting at the bar at PDX's cocktail haven Clyde Common, where the unusual, creative, and delicious is always on the cocktail menu.

This latest happened some time ago, where a since forgotten cocktail containing Bonal Gentiane-Quina was offered. It had gin, some citrus I think, something else, and Bonal. First I had never seen the eye-catching bottle. My only experience with Bonal had been through the classic deco ad poster (left). So I have the drink and find Bonal is instantly something I have to add to my overflowing home bar. How wonderful! What is Bonal Gentiane-Quina? The importer's website describes it thusly: "Since 1865, this delicious aperitif wine has stood apart for its exceptional complexity, delightful flavors and stimulating palate. Serious to its role as aperitif, it was known as "ouvre l'appétit" - the key to the appetite. Found popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renown herbs of the Grand Chartreuse mountains in a Mistelle base. Traditionally enjoyed neat or with a twist; also may enhance classic drinks in place of sweet red vermouth."

So I find the local distributor of this latest alcoholic intrigue, and not only do I order it pour moi, but I also find I can proudly stock it on the shelves at VINO. Sharing the love, as it were. And shoukd you need it, now you know where to get it. The hard part is finding recipes to use Bonal in. I came across this delicious drink called Alice's Key on a local drinks blog Portland Craft Cocktails. This is a refreshing, slightly bitter, slightly sweet spice infused libation. The herbal bitter Bonal plays perfectly with the fruity, sweet-ish Aperol, with gin playing the role of muscular playground monitor, giving a foundation and keeping those other ingredients in line. A very intriguing drink that makes me wonder, as always, what's coming around the booze corner next??
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Alice's Key
from Portland Craft Cocktails

ingredients:
1 part gin
1 part Aperol
1 part Bonal

method:
Combine all ingredients in a cocktail shaker half filled with ice. Shake vogorously and strain into cocktail glass.

Bar Exam: Intro to Aperol cocktail- a new classic?

There's something enjoyable about writing about a new cocktail find at ten in the morning. It seems somehow wrong and right at the same time. There's that ingrained guilt over thinking about booze so early in the morning, the "should I be worried about this?", countered by the anticipatory thought of "what am I going to be sipping after work?" Oh, well, I'll leave that for others to worry about. This blog is really all about sharing ideas, and maybe giving you something new, different, and delightful to enjoy at home!

I read about this Intro to Aperol cocktail in what has become my go to inspiration for new cocktails, Washington Post writer Jason Wilson's bi-monthly spirits column. A couple of weeks ago he had a column dedicated to what are classic cocktails, and is there room for new classics? Martinis, Manhattans, margaritas, etc. are rightly considered "classics". But shouldn't some of the new cocktails that today's mixologists concoct have a chance to elevated to the same pantheon? To me, of course they should. Who are we to say that some new-millennial drink couldn't possibly be as good as some 1920's favorite. It's like closing off a sports hall of fame to new inductees. As Wilson went off about new ingredients and possibilities he focused on the Italian aperitivo Aperol, which I had zero experience with. Wildly popular in Italy, not so much here. Called by one writer "training wheels for Campari" due it's slightly sweeter, less bitter flavor. This drink, concocted by Audrey Saunders of New York's Pegu Club, while probably not a classic, is an absolutely delicious, lighter weight drink, a perfect starter cocktail for a night of indulgence!
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Intro to Aperol
From Washington Post/Jason Wilson

Wilson: "It's a rare cocktail in which Aperol (a bright orange, low-proof Italian aperitivo) takes center stage. A version of this is a mainstay on the menu at the famed Pegu Club, where the drink's garnish of orange peel is flamed before it is dropped into the drink."

1 serving
ingredients:
Ice
2 ounces Aperol
1 ounce gin
3/4 ounce freshly squeezed lemon juice
1/4 ounce simple syrup (see NOTE)
1 dash Angostura bitters
Twist of orange peel, for garnish

method:
Fill a cocktail shaker halfway with ice. Add the Aperol, gin, lemon juice, simple syrup and bitters. Shake well, then strain into a chilled cocktail (martini) glass. Twist the orange peel over the drink to release its oils, then drop it into the glass.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly, and refrigerate until chilled through; store indefinitely.
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one year ago today on E.D.T.: the Keller v. Achatz carnival of excess!