Pizza? Check.

Fixin’s for Bitters? Check

16 Bartenders. Check and Check!

Nothing’s more fun than having folks over to our humble “Fruit Lab.” We love having people understand how we make our spirits. Today was extra special because it was bartenders. Who else would understand (and appreciate) the geekery of what we do?

Melkon talked about the various base spirits and how no matter what the final product (grappa, vodka or brandy) is, each base spirit — potato, wheat, grape, etc. — had inherent qualities.

We also tasted TRU2 Gin two ways: in its final, macerated form, and as an experiment, going through a still. As you know, we are all about maceration as a final step. But the experiment was to see what our gin would taste like if it were to be redistilled. The aroma and flavor were super concentrated; not unpleasant but different. But the complexity and balance among the 14 botanicals were gone. This experiment illustrated what the properties of each method are.

The afternoon ended with a shake. Shakin’ jars, that is. We set out more than 30 different ingredients that our bartenders could use to make their very own bitters. Gentian? Got that. Oris Root? Yep. Foraged botanicals from LA parks? Got those too. We learned that bartenders are some very creative folks. Can’t wait to see how they all turn out. The next Pechaud’s could be out there, so keep us posted.

In an hour and a half, our esteemed guest judges, Livio Lauro (USBG President), Allen Katz (Slow Food USA) and John Deragon (PDT) along with yours truly (Litty and Melkon) tasted and tested the final 15. We started first by nosing for aroma while the finalists explained their inspiration and process. Then, we tasted them with water, vodka and whiskey. The latter two in simple cocktail forms. The only extra ingredients available to our “fellowship of the bitters” were lemon juice, lime juice and simple syrup and ice. It was tough! Each one had strong merits.

(Esteemed judges looking mighty serious.)

We had plenty of company as we judged.  About 100 attendees also got to meet the very talented bitters makers and taste their handcrafted wares as they vied for the top prize: a chance to have their bitters professionally manufactured and sold later in the year with a cut of the profits ($$$…or more likely…$).

The Semi Finalists on the Fruit Side…

Blair Reynolds - Grapefruit

Kathy Casey - with a whopping 3 entries Golden Era, Harvest, & Kathy’s special bitters

Marshall Altier - Baked Apple

And the Spices…

Alex Smith - Anise

John Hogan & Tobin Ellis - English Lavender & Spice

Alex Velez - Chocolate Curry

George A. Costa - Smoked Curry Ginger (except this guy ain’t George, it’s his friend, Nick)

Michael Gehron - Kaffir Lime

The contenders on the Herb side…

Ron Oliver - Pachamama & Backhouse

Adam Seger - Swedish herb

Frederic Yarm - Celery

Bradley Dawson - Rose Petal

After a period of tasting, retasting, wringing of hands, etc., this is how the competition panned out:

FRUIT
Winner — Baked Big Apple bitters (Marshall Atlier)
Second — Grapefruit bitters (Blair Reynolds)
Third — Golden Era bitters (Kathy Casey)

HERB
Winner — Swedish bitters (Adam Seger)
Second — Pachamama bitters (Ron Oliver)
Third — Backhouse bitters (Ron Oliver)

SPICE
Winner — English Lavender & Spice bitters (Tobin Ellis & John Hogan)
Second — Anise bitters (Alex Smith)
Third — Smoked Ginger bitters (George A. Costa)

(Phew! The winners don't look shady!)

I'm tasty in cocktails!

We’re not good at sitting still, so instead of taking a vacation, we’ve created a line of organic liqueurs called, Fruit Lab — that’s what we call our factory.  We made Fruit Lab Liqueurs because people kept telling us they couldn’t make a decent margarita without something like Cointreau but alas, there were no organic versions.

Look no further environmentally (and flavor!) minded friends…

These three eco friendly, easy-to-use liqueurs that are vivid and fruit forward. Designed to add depth to your cocktail without adding chemicals to our soil.

* Citry - Based on three types of orange. Bright and complex and ideal in any cocktail that calls for orange liqueur.
* Crism - A powerful balance of hibiscus flowers and special organic tisanes. Fiery red, it functions like tangy fruit liqueur. Ideal for colorful, modern martinis.
* Theia - Flowering jasmine tempered with a hint of citrus. Comfortable in champagne cocktails and in martinis or with soda and a squeeze of lime.

Wanna try? Now available through Hi Time Liqueurs.

The reality is that it takes a lot of land to make a small amount of alcohol, so organic liquor helps keep productive farmland healthy and water that runs off farms (and into our drinking water) clean. It’s not just about personal health, but about the health of our land and water.  Certified organic spirits (not all “eco-friendly” liquor is organic) offer a simple way for anyone who drinks to make a positive impact on our environment.

Ready for the numbers? The ratio of alcohol to land is roughly one bottle to 23 square feet, meaning that it takes 23 square feet of farmland to grow enough wheat (or similar grain) to make one 750ml bottle of 80 proof vodka. (Each martini you sipped last night took nearly three square feet of farmland to produce!)

On a national scale, the figures get really eye catching. In 2008, the U.S. consumed more than 184 million cases or 2.2 billion bottles of distilled spirits. That took more than 1.1 million acres of farmland to produce, which is slightly smaller than the state of Delaware.

Farming this land conventionally consumes tons (and tons) of pesticides and fertilizers. According to the U.S.D.A. Economic Research Service, U.S. farmers spray 1.5 lbs of pesticides per acre of conventional farming to get rid of pests (organic farmers use insects, birds, mating disruption or traps instead). The same source states that conventional farming also uses up to 100 lbs of chemical fertilizer per acre to promote plant growth (organic farmers use manure and compost). Finally, all farming on average uses nearly 163,000 gal of water per acre to grow crops.

That’s 1.65 million lbs of pesticides and 110 million lbs of chemical fertilizer poured on 1.1 million acres of farmland a year― just for booze! Some of this stays on the farmland and the rest washes away with the 179 billion gal of water used to irrigate crops…which finds its way back into our watersheds and, eventually, into our drinking water.

Surprised? So were we! That’s why we make TRU, an all-organic spirits brand. And that’s how the words ”organic” and “alcohol” can make sense together.

Clearly, as a country, we like to drink. When we do, small choices, like drinking organic cocktails, can have a big impact on our environment. As a bonus, since many organic spirits are handcrafted by small, artisan makers, there’s a good chance they also taste better.

And that’s not hype―that’s just good, clean facts.

We’ll post the semi finalists shortly.

Thanks to all who entered. You’re a talented bunch!

Cilantro Martini

So delicious, I had two…and went back the following week for more. Created by mixologist Laila Ayad Ammo (Hollywood, Calif.), it’s fresh, balanced and feels like it’s cleansing your system.

2 oz TRU organic lemon vodka
1/2 oz Right gin
1/2 oz simple syrup (or to taste)
Juice of 1 organic lime
Pinch of freshly grated ginger
Fistful of fresh cilantro

Shake hard and strain into a martini glass
Garnish with a cilantro tip

Lemon Verbena Spring Fling Cocktail

Just made this and took it outside to enjoy it in context. Ideal garnishes should include a deck chair and a view. From the talented folks at Drink of the Week. Full posting.

1/2 cup fresh lemon verbena
1/2 a lemon
2 tbs. simple syrup
2-3 oz. TRU2 organic gin (depending on how strong you like it)
club soda

Muddle the lemon verbena, fresh lemon juice and simple syrup at the bottom of a tall glass (collins glass). Then add the gin. Put crushed ice on top (this not only keeps it cold but also stops the leaves from getting in your mouth). Top off with club soda. Garnish with a slice of lemon.

As a Slow Food member, I had planned to attend to cheer on my favorite cheesemaker and discover some new favorites. Then I received an invitation to present my own handiwork at the spirits pavilion. The what pavilion?

Spirits certainly have come a long way to be considered worthy of the Slow Food movement! Here’s why I think spirits earned their spot at Slow Food Nation:

• At their core, spirits are agricultural products. An 80-proof bottle of vodka requires up to 140 square feet of farmland for growing raw ingredients (wheat, rye, corn, etc.). Organic and sustainable practices become a big deal in the context of the 2+ billion bottle U.S. liquor industry.
• As bar chefs move away from pre-made mixers toward fresh ingredients, drinks take on qualities critical to sustainability, such as seasonality and locality.
• The rise of artisan spirits in the U.S. is the final driving force. In 2006, there were less than 40 producers. Today, there are more than 150, with a dozen that were invited to participate in Slow Food Nation SF.

Go Slow spirits!

Photos by Emma Reiners

Where do you see food going and how can cocktails match that trend?
The great thing about the food world is that there is no major trend. Local and organic are kind of hot but since we don’t have any major trends, it is allowing the chefs to do and cook what they want. I think bartenders should do what they want. With that being said, they still have to make cocktails that will sell. I like the fact that we are pushing the cocktail scene, but I hope we don’t push it too far.

What advice do you have for bartenders in pairing cocktails with food?
Taste food, taste food, taste food. Just as I recommend that chefs spend time behind the bar and tasting wine, bartenders should spend time in the kitchen. The more bartenders know about food and different flavor combinations, the better they will be able to make cocktails to match the food. It is essentially what sommeliers do.

That vodkas all taste the same and that the higher the price of the spirit, the better it is. Beverage marketing is so strong and it sways the minds of the students.

A lot of bartenders are doing unusual drinks just because it is unusual. What is important is that bartenders make drinks that are balanced in flavor and that they have depth in the taste of the drink. Bartenders also need to spend more time studying their alcohol to get a better understanding of what they are serving. The more you know about your spirits, the better cocktails you can make.

I have a direct line to the White House and get daily security briefings.