Give up alcohol forever?

Sitting around with some friends over drinks a hypothetical question came up of whether I would give up alcohol (meaning any and all alcoholic beverages) for the rest of my life for $1 million. I didn't take me long to answer no. Many were surprised. Don't get me wrong, $1 million is a lot of money. If I used that to pay off the mortgage, student loans, etc. that would leave great deal of disposable income that could go a long way to increasing my standard of living.

However, the thought of doing so put feelings of emptiness and disconnect in my head (no, I'm not an alcoholic - just read on).

I guess it depends on the person, but the act of drinking to me is not just about the consumption of alcohol and getting a good buzz or even the occasional spins. It's more about the collective experience drinking plays within our culture. Other than the occasional after-work beer or martini that I make at home, when I'm drinking I'm with friends and/or family, as well as have opportunities to get to know some fascinating strangers. It would be giving up an aspect of one's culture that allows you to interact with people on so many levels. Sharing a bottle of wine with people isn't just about the physical effect the wine has on you, it's deeper than that. It's about sharing that moment, combining it with food and conversation experiencing something together and growing friendships.

Yes, yes to all the people who are thinking "life would be just fine without alcohol and you can still go to bars and other occasions without drinking." But to me, being the odd-ball-out who is drinking cranberry juice with friends at the bar or at a friend's BBQ would just make me feel awkward like the vegan at Thanksgiving sitting there on the periphery of the experience with their quinoa.

It's not a question about whether I could live without alcohol. Of course I could. It's a question about whether you would give up something that connects you to the people around you - giving up a part of your culture - something that on certain occasions unites you with others. Maybe I'm over-thinking this. Call me crazy. The money could go a long way but would you give up something that is a significant part of your culture, your family, your social life, your life-adventures...for $1 million? Would you give up dancing or listening to music for that amount of money?

Remember, the question was for $1 million. And if you're like me, I guess the next question is: "What's your price?"

The Caipirinha at Mate

I recently joined some friends at Mate in Georgetown on the corner of K and 31st. It had been a few years since I had been inside with its ueber-sophisticated, loungey atmosphere and rows of primped fashionistas. Mate comes to you from the same people who run Chi Cha Lounge, Gua-Rapo, and Nena. It offers a sushi menu to satisfy your hunger. There happy hour runs Monday-Friday from 5-7pm and offers selected $6 cocktails, $7 martinis, $4 beers and $6 wines. Our server was terrific, coming back at the right time to check in but not annoyingly hovering or MIA. It's list of signature cocktails is a fun but cautious medley of Latin flavors catering more to the palate that doesn't want to go too far of the beaten track.

Having reviewed the Caipirinha at Chi-Cha Lounge and Perry's I thought I'd see how Mate would compare. As you may have seen from my Chi-Cha Lounge review, their Caipirinha was something to be desired. Mate had their act together. Unlike a lot of versions around town that play to less mature palates, the cachaça was the pillar of the drink with its distinct fruity and woody notes. It was balanced lovely by a perfect ratio of acidic lime juice and just the right amount of sugar giving it a pleasant smoothness to the mouth. It wasn't trying to be anything else. It started off bold and finished clean.

Masa 14 Mojito Tradicional

Though this city offers an amazing variety of some of the most dynamic cocktails, I'm also on the lookout for the great common classics - the house wines of the cocktail world. Like the restaurant owner who tests a new chef with with something as simple as an omelette, you can tell a lot about a bar based on how they handle the standards. As the temperatures rise one of those classics that simply quenches your thirst and brightens your mood is the Mojito. It's a straight forward drink with rum, lime, mint and sugar (liquid or granulated), and a quick splash of soda water.

On my way home from U Street I dropped by Masa 14 and got their Mojito Tradicional made with Bacardi Castillo silver rum. The atmosphere there is sophisticated with its clean lines, exposed brick and open ceilings. Masa 14 attracts DC's busy, young professionals who are looking for an interesting variety of food and it delivers with its incredibly stocked menu of Asian-fusion tapas mixing traditional Spanish with the Orient. The staff was friendly, quick and and always willing to make recommendations.

I ordered and in what seemed just seconds the mojito appeared on my table. From my other posts you will know that I'm not the biggest fan of candy-sweet drinks. Nothing kills a cocktail more than by sweetening it to the taste of a sorority girl on spring break at Daytona Beach. Well folks, for the first time I will report that that Masa's Mojito was not sweet enough. It had the refreshing lime tartness and acidity that I love from a good mojito and the Castillo rum came through as the team captain, supported by the fresh mint, but was left flat by a lack of sugar which gives a mojito a balance of sweet and sour. This may have been a simple oversight that happens to all of us (or perhaps it was batch-made) but this can be a common affliction of many of the larger, more corporate-style establishments in the city. When it gets busy their bars tend to turn into assembly lines focused on speedy service, which can be a good thing. But slowing it down a notch and letting your customers know that their wait will be rewarded is what I think makes a great restaurant.

Jack Rose at The Source

My wife and I went by The Source, the posh Wolfgang Puck restaurant connected to the the Newseum. My day job has given me the opportunity to eat lunch there a few times and the food is phenomenal. My wife is preggers and has been craving really flavorful foods and so I thought it would nice to do something special and get a few appetizers at the bar. The barkeeper was nice enough to throw together a non-alcoholic fruit medley for my wife that was nice and refreshing. Before the food came, I decided to go with the classic Jack Rose named after the 1920s New York gangster. It's a fun cocktail made with Laird's Applejack, an apple whiskey much like Calvados, lime juice and grenadine. I was reminded that it can look a bit girly, with the grenadine giving is a pinkish/rosy color, but what should one expect with Rose in the name? However, in a nice contrast to the color is a mature flavor with notes of earthy whiskey, sweet apple and tart lime.

The barkeeper got excited when I ordered the Jack Rose saying it was formerly on the the restaurant's signature cocktail menu which gave me the peace of mind that they knew how to make a proper one. When it arrived it had its signature color, served in a cocktail glass with rounded sides. Going against the classic ingredients it looks like they added a bit of raw egg white which gave it a frothy head adding an appealing sophisticated look. I was however a bit disappointed in the flavor. The Applejack, which should be the showstopper, was hidden far behind the rest of the ingredients. I don't know if The Source is trying to appeal to sweeter, more mainstream palates, but the (Apple)Jack was definitely overwhelmed by the Rose. As if the proportions were reversed, what I got was lime and grenadine, which should be used sparingly (for color only). It was fruit punch with mild hints of Applejack.

We ate the stir-fried Colorado lamb in lettuce cups. They were out of this world.

The Spring Cocktail

I met a friend last night at the Passenger (yes, I go there a lot) and we wanted to see what they would recommend as a springtime cocktail. What they gave us was called "The Spring Cocktail." It contained Hendrick's gin, soda water, Cocchi Americano and a cucumber garnish. According to Serious Eats "Cocchi Americano is is an Italian aperitif wine that debuted in 1891. Based on a foundation of Moscato di Asti, the wine is fortified and then flavored with cinchona bark, along with citrus peel, spices and other botanicals. Cinchona bark is the original source of quinine, and this substance gives Cocchi a bitter bite." Serious Eats and Tony Cecchini of the New York Times say that it is very similar and could be used in place of Kina Lillet. Cocchi Americano is relatively new to the US market so I was thrilled to give it a try.

The Passenger said it originally created the "Spring Cocktail" as a twist on the Gin and Tonic given Cocchi Americano's use of Cinchona bark containing quinine (a key ingredient in tonic water). The cocktail had a very mild flavor. Hendricks gin is light and sweet to begin with and the Cocchi Americano added a little bitterness and leveled out the drink (almost vermouth-esque). The cucumber garnish added some fresh aroma and brought out the cucumber that Hendrick's gin uses in its distillation. Overall the cocktail had a grassy/flowery flavor, keeping well to its name but may have contained a bit too much soda water which in my opinion diluted its complexity. I would recommend it as more of a refreshing drink that you might have coming out of the heat. It wasn't too sweet and had a clean finish.

Egg-based cocktails

Imbibe Magazine just released some great egg-based cocktail recipes just in time for Easter. They call for the use of egg whites which add a smooth texture and frothy foam on top. The use of raw egg whites is not as dangerous as conventionally thought. They are widely used in many European and Asian cuisines. You may have unknowingly consumed them already if you've been to a nice restaurant that makes a classic Cesar salad (tradition calls for a raw egg yolk in the dressing) or if a restaurant makes their own mayonnaise as well as the royal icing on that special cake. If you are still not convinced you can find pasteurized egg whites at certain stores. I have used raw egg whites many times but I go the extra mile in finding organic, locally and sustainably raised eggs rather than the mass-produced processed eggs found at major grocery store chains. Freshness is key and it will add a whole new dimension to your cocktail making.

Emerson & Side Car

I've come back from a long hiatus and I'm ready to do some more exploring. Over Christmas, I spent some time with family near Baltimore and ended up at Club Charles where I was served a Side Car for the first time. According the Salvatore Calabrese, the Side Car was "created by Harry at Harry's New York Bar, Paris, after the First World War for an eccentric Captain who turned up in a chauffeur-driven motorbike sidecar." It's made with brandy, Cointreau, and lemon juice. It's basically a margarita but with brandy instead of tequila. The one I was served came with lime juice which also works. The brandy gave the drink a nice warm flavor balanced by the brightness of the citrus and the sweet orange Cointreau. The only problem was that it was served with a sugared rim which made it a bit too sweet for my taste. I went back to the Passenger and ordered one and it was terrific with a good balance of sweet and sour and again the soothing tone of the brandy.

While at the Passenger I asked for something new and they served me an Emerson made with gin, maraschino liqueur, lime and sweet vermouth. As I've written in another post about the Aviation, I have fallen in love with maraschino liqueur. The Emerson is a wonderful concoction in the realm of citrus cocktails. The gin and lime add a tang which is brought to level with the sweet vermouth. The maraschino liqueur comes through as the star with its bitter yet sweet flavors. A lot of people say this is a nice variation of an Aviation, which I have to agree with.