Here’s to You Pour one with our guide to spirits

� | Spirit

Summer ReadingThe annual dilemma looms: Should you read for business or pleasure

on your vacation? We don’t know the answer, but our decision tree can help.

PDA.When you break

from work, will you watch Wall Street or Office Space?

Wall StreetCorner office? Yes.

Office SpaceDo you want a boss

with a big brain, a big wallet, or a big funny bone?

Big BrainFor movers, shakers.

BeerWhat can’t you

leave home without: your running shoes

or your tuxedo?

H OW t H e M i g H t y Fa l l

You probably pre-ordered this sure-fire best seller, but here’s a reminder just in case. Jim Collins returns with his first book since Good to Great, and this time he’s appealing to the titans. If you don’t want your mega-corp to end up like Enron and its brethren, come hither.

t H e B O u r n e D ec e p t i O n

In the capable hands of Eric Van Lustbader, Robert Ludlum’s mega-franchise keeps on running—or sprinting. Now Jason Bourne must flee from Arkadin, the villain of The Bourne Sanction, while trying to prevent a world war. And you thought you needed a vacation.

D e v i l M ay c a r eThanks to Sebastian Faulks, Bond dons the monkey suit once again in a Cold War-era thriller that involves the Algerian drug trade, Big Pharma, and a gorgeous Parisian named Scarlett Papava. Use your imagination, because if Papava doesn’t keep your mind off the conference room, nothing will.

Running ShoesFor quick getaways.

TuxedoFor the luxe life.

Swimsuit.When you come up for air, will you drink a martini or a beer?

Big Funny BoneFor lazy go-getters.

H OW tO r e a l ly S t i n k at W O r k

Tired of the rat race, but want to keep your gig? Take it from Jeff Foxwor-thy. Buy the boss tequila shots, then record his every thought. Getting your superiors blotto is just one of the many tips you’ll get from the world’s all-time best-selling com-edy recording artist.

t H e r i c H eS t M a n i n tOW n

Worth magazine founder W. Randall Jones inter-viewed the wealthiest men in 100 towns and distilled their convos down to a dozen solid tips. A sampling: You can build a fortune in any town in America, and never retire from the game. We’re cer-tainly listening.

Big WalletFor your portfolio.

MartiniDouble-07 down.

You’ve packed your swimsuit and

your PDA.Which will you grab first?

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� | Spirit

Know Pain, Know GainSpirit’s health matrix for tuning in, slimming down, and speeding up.

HeAv Y ReADing Unless you’re stacking encyclopedias, books and body sculpting typi-cally don’t go together. Researchers at Duke Children’s Hospital, however, found that girls who read a book called Lake Rescue saw a .71 percent decrease in their body mass index. But girls in the control group saw an increase in their BMI. Why? One reason may be that Lake Rescue weaves nutrition and healthy lifestyle tips into its plot, advice the girls could have subconsciously taken to heart. The study authors hope to give parents a new strategy for combating childhood obesity. That said, let’s just hope we’re still allowed to indulge in Charlie and the Chocolate Factory.

DooDle RecAll If you find yourself scribbling the next time the boss drones on, you might just be doing your mind a favor. Researchers at the University of Plymouth in the U.K. recently found that people who doodled while listening to a dull telephone message recalled 29 percent more of what they were told than people who simply lis-tened. They concluded that non-doodlers daydreamed more, while doodlers remained more focused and able to recall information. Now we know what to tell our coworkers the next time they question our sketchpad.

FAST TRAckS Have your lap times taken a hit at the track? It might be time to update your playlist. A study last year by Brunel Uni-versity in London found that runners who exer-cised while listening to specially selected high-tempo rock and pop music increased their endurance by 15 percent compared to people who listened to nothing at all. Since some races prohibit MP3 players, the findings could spur race officials to lift the ban. Until then, set your training regimen to the latest Rihanna album, but leave the Radiohead at home.

PAin

gAin

DooDle Rec AllPain Sidelong glances from coworkers.Gain Remember your to-do list.

HeAv Y ReADingPain Infotainment comes to study hall.Gain look better in those ‘skinny’ jeans.

� | Spirit

Wrestling in Mexico

FAST TR AckSPain Sweat on your MP3 player.Gain Finish your workout sooner.

climbing Mount Rainier

eating Spinach

L i f e a p p s a g o n i z e r

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noUntil you take a crash

course in Web 2.0, proceed with caution.

YeSYou’re a one-man publicity

machine. Time to hand in that resig-

nation letter.

Should You Go Solo?

YeSProfitability could take

years. Pay off Sallie Mae first.

noCongrats, you’re in

the black. Keep going.BARe

You’re all alone, Maverick. Ride on.

ADoRneDDiscussion time.

Prepare the spouse for sacrifice.

Done AnD Done

You’re way ahead of the curve.

THeY’Re inCapital inspires

confidence. Motor on.

ZeRo. nADA. ZiP.Then try Mom and Dad. But consider refining your idea

to attract investors.

WeT TiSSUeUnless you can buck up,

stay anchored to your cube.

Show us your

ring finger.

Digg, Twitter,

Hollrr. Do these words

mean anything to you?like STeel

You’ll need it. Get ready for critiques

and rejection.Floor it.

Admit it: You’ve thought about hanging out your own shingle. But maybe

owning your own business worries you. We’ll help map out the decision.

SAY WHAT?

Get all this stuff lined up before

you quit.

Business plan. Mission statement.

Pitch meetings. Ring any bells?

How thick

is your skin?

Got debt?

Outside investors. How much interest

do they show?

25

40

5065

L i f e a p p sL i f e a p p s r o a D M a p p e r

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� | Spirit� | Spirit

Rose LassiMEL OZA stirs up a popular Indian drink.In Indian cuisine, a lassi—usually made with yogurt, water, salt, and spices—is often served as a cooling drink. The rose flavor in this version comes from a deep, dark pink syrup made from rose petals and spices. The most common brand is called Rooh Afza, and it’s like the grenadine of India. The rose syrup gives the drink its floral essence. It’s very intense, so you have to be careful not to overdo it; the sourness of the yogurt should always come through. Mel Oza is beverage director of Azitra Restaurant in Raleigh, North Carolina. azitra.us

1 cup plain Greek-style

yogurt

½ cup water

½ cup ice

2 tsp. sugar

1 tbsp. rose syrup

1 drop rosewater

Soaked rose petals or

saffron threads

3

combine in blender and blend

thoroughly

1

Add and blend, then

pour into highball

glass garnish

2

L i f e a p p s D r i n k a t r o n

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10 | Spirit

the Spir itGuide to Spir itS

WA L k Ing In TO A BA r these days might feel like step-

ping back in time. Forget future-thinking: Today’s most

innovative bartenders are raiding their grandparents’

attics for inspiration, dusting off mixed drink manuals

like Jerry Thomas’ 1887 Bartenders guide and shunning

manhattans and mojitos for aviations and last words.

But the most innovative bartenders aren’t just rehash-

ing old standards; they are reinventing them with new

techniques borrowed from chefs: infusing spirits with

unusual flavors like bacon, cedar, and smoke, and ren-

dering drinks in the form of solids, foams, and flosses.

The good news? It’s actually easier than you might think

to steal some of their best ideas to try at home. “Mak-

ing good cocktails isn’t like fancy cooking or baking,”

says noah rothbaum, author of The Business of Spirits.

“Anyone can do it. All you need are the right tools and

a good recipe.” That’s where Spirit comes in: Over the

next few pages, you’ll find a guide to every bottle and

tool you will need to reach true cocktail nirvana, plus

a few tasty recipes to try out on your own. Bottoms up.

B y S a r a h M u r p h y p h o t o g r a p h y B y a d a M V o o r h e S

M i x o L o g y

1� | Spirit

RYe WHiSkeY

“It’s brash, it’s spicy, it’s not as smooth as bourbon,” says Noah Roth-baum, author of The Business of Spirits. “It makes no excuses.” Try a classic like Rit-tenhouse (about $18, 750 ml).

Crème de Violette

A hard-to-find liqueur distilled from fresh violets. Try the Rothman and Winter brand (about $28, 750 ml).

Tonic WATeR AnD SoDA

Cocktail gurus like Fever-Tree (about $6 for 4-pack) and Q Tonic (about $2.50, 6.3 oz).

the ingr edientsyou know the basics: vodka, rum, tequila. But to replicate at home what everyone drank in the ’30s, ’20s, and earlier, you’ll need these bottles.

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B o r d e r S t o r Mby Robert Heugel, Anvil Bar and Refuge, Houston

A take on the dark and stormy, this recipe

calls for dark rum and homemade ginger beer.

r e c i p e , pa g e 7 8

Spirit | 13

BoUTiqUe gin

A bartender favorite is Aviation Gin (about $28, 750 ml). Making a comeback: malty Holland-style gin, such as Bols Genever (about $50, 1 l).

Bitters

Craft bartenders love them for

the balance they add to cocktails.

Check out Fee Brothers (about

$7, 4 oz) and its variety of

flavors, like mint and orange.

DARk RUM

Opt for Gosling’s Black

Seal (about $22, 750 ml),

the brand most frequently

name-checked at hangouts for cocktail geeks.

ABSinTHe

Try Kübler (about $50,

1 l), a new-to-the-U.S. brand

that contains real wormwood,

the herb once blamed for

madness and hallucination.

ST. geRMAin

Distilled from delicate elder-flowers, this liqueur (about $33, 750 ml) has a flavor reminiscent of grapefruit, roses, and pear.

1� | Spirit

cockTAil oR MARTini glASS

Great for chilled drinks. Best bet: Crate and Barrel

Viv Martini Glass, $4, crate-andbarrel.com

collinS glASS

Use for drinks with lots of

mixers, like an Arnold Palmer. Best bet: Crate

and Barrel Otis Tall Drink,

$5, crateand-barrel.com

N i N e t y y e a r S o f aV i a t i o N

by Jamie Boudreau, Tini Bigs, Seattle

This updated version of the aviation goes best with a crème de

violette “caviar” (see below). r e c i p e , pa g e 7 8

r a M o S g i N f i z z M a r S h M a l l o w

by Eben Freeman, Tailor, New York City

An edible take on a drink popular in the 1880s.

r e c i p e , pa g e 7 8

Spirit | 15

HigHBAll glASS

Ideal for drinks with carbon-ated mixers, like mojitos. Best bet: Crate and Barrel Otis Highball, $5, crate- andbarrel.com

olD-FASHioneD oR RockS glASS

Designed for drinks on the rocks, including old-fashions. Best bet: Crate and Barrel Otis Single, $4, crateandbarrel.com

coUPe glASS

A curvaceous alternative

to the cocktail glass. Best bet:

Crate and Barrel Groove Cocktail Glass, $4, crate-andbarrel.com

N u B o d i f u M oby Jeff Hollinger, Absinthe Brasserie

and Bar, San Francisco

This shrub/flip hybrid requires a dry shake, smoked strawberries,

and a healthy amount of tequila. r e c i p e , pa g e 7 8

the gL A ssWA r eyour guests deserve better than those red plastic cups.

these glasses make the perfect home for your cocktail creations. } {

1� | Spirit

Boston shaker

Most bartenders prefer a utilitarian version—just a metal tin plus a pint glass. Best bet: WMF Boston Shaker, $45, amazon.com

Long Bar Spoon

Used for smooth stirring and for

measuring small amounts. Best

bet: Stainless Steel Bar Spoon, $3, bedbathand-

beyond.com

MUDDleR

A silicone or unfinished wooden mud-dler works best, since the finish won’t flake off. Best bet: Silicone and Stainless Steel Muddler, $13, crateand-barrel.com

B a c o N o l d - f a S h i o N e dby Lance Mayhew; Beaker and Flask; Portland, Oregon

Everything’s better with bacon, including one of the oldest cocktails.

r e c i p e , pa g e 7 8

Spirit | 17

STRAineRS

Double-straining makes clearer drinks. Use the classic Hawthorn strainer plus a small fine-mesh one. Best bet: Rösle Bar Tools Strainer ($34) and Camford 4-Inch Stainless Steel Wire-Handled Sieve ($7), surlatable.com

ciTRUS JUiceR

Pick either a simple wooden reamer or a manual juicer with a built-in measuring cup. Best bet: Cuisipro Citrus Juicer, $18, amazon.com

Silicone MolD

Use these to make your own ice cubes. (Larger ice cubes melt more slowly, so you can control how the drink tastes.) Best bet: Tovolo Per-fect Cube Silicone Ice Trays, $14 for a set of two, cheftools.com

measuring cup

Precision is everything, as 1/2 ounce versus 1/4 ounce makes a big difference. Best bet: Oxo Mini Angled Measuring Cups, $10 for three, cooking.com

the bA r tooLsthough not as delicate as a soufflé, cocktails require careful treatment and the proper tools. every home mixologist should have these devices.

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B o r d e r S t o r M

Robert Heugel Anvil Bar and Refuge

Houston

For the ginger beer:

3 ounces ginger juice (from about 1 ½ pounds fresh ginger)6 ounces lemon juice9 ounces turbinado simple syrup30 ounces warm water10 fresh Habanero chiles, stems and seeds removed75 granules Champagne yeast

For the drink:

2 ounces dark rum1 lime wedge1 cinnamon stick1 ounce of the ginger beer

In a large container, combine the ginger juice, lemon juice, simple syrup (made by combining equal parts turbinado sugar and water and simmering over medium heat until the sugar dissolves), water, and chiles. Cover and let mari-nate for 12 hours. Remove and discard the chiles. Add the champagne yeast and cork or cover tightly. Keep the ginger beer in a warm place for 48 hours. The mixture will get bubbly. Chill the ginger beer.

To make the drink: Fill a rocks glass with crushed ice. Add the rum, top with one ounce of the ginger beer, and stir. Garnish with the lime wedge and cin-namon stick. Makes one Border Storm.

1� | Spirit

N i N e t y y e a r S o f aV i a t i o N

Jamie Boudreau Tini Bigs Seattle

Canola oil4 ounces crème de violette2 ounces Parfait Amour3 ½ ounces lemon juice 2 sheets gelatin, softened in cold water2 ½ ounces gin 1 ½ ounces maraschino liqueur

Start by making a “caviar” (gelled liquid pearls): Fill a tall container with canola oil and freeze for six hours. In a saucepan, combine the crème de violette, Parfait Amour, two ounces of the lemon juice, and the gelatin. Heat gently over low heat until it dissolves. Transfer the mixture to a squeeze bottle and refrigerate until thickened. Squeeze the gel, drop by drop, into the cold oil; the drops will solidify as they sink. Scoop the “caviar” out of the oil, and rinse it in cold water. Set aside.

Combine the gin, mara-schino liqueur, and remain-ing lemon juice in a shaker. Add ice, shake, and strain into a cocktail or coupe glass. Serve alongside a generous spoonful of the violette caviar. Makes one Ninety Years of Aviation.

r a M o S g i N f i z z M a r S h M a l l o w

Eben Freeman Tailor

New York City

3 tablespoons sugar mixed with ½ table spoon cornstarch5 ounces Citadell gin1 ¼ ounces lemon juice 1 ¼ ounces lime juice1 bar spoon orange blossom water1 tablespoon powdered gelatin 1 ½ cups granulated sugar1⁄3 cup water 2 large egg whites

Spray a square pan with cooking spray and dust with the sugar/cornstarch mixture. Tap out the excess. In a small sauce-pan, stir together the gin, lemon and lime juice, and orange blossom water. Sprinkle the gelatin over the liquid. Let soften for five minutes, then heat over low heat until the gelatin dissolves. Set aside.

In another saucepan, combine sugar and water. Place over high heat with a thermometer attached. When the mixture reaches 245 degrees, beat the egg whites at high speed until they form firm peaks. When the sugar syrup reaches 265 degrees, slow-ly whisk it into the warm gin-gelatin mixture, then pour the syrup into the egg whites in a thin stream while beating on high until they are barely warmer than room temperature. Pour into the square pan and smooth with a spatula. Cover with plastic wrap and let sit until it solidifies. Cut into about 35 Ramos Gin Fizz Marshmallows.

N u B o d i f u M o

Jeff Hollinger Absinthe Brasserie and Bar

San Francisco

2 medium strawberries ½ ounce Banyuls vinegar¼ ounce agave nectar¾ ounce Galliano1 ½ ounces Don Julio Añejo Tequila1 egg white3 slices oven-dried strawberries, for garnish

First smoke the strawber-ries for 15 minutes over a low flame, with cherry wood shavings in a stove-top smoker box. Slice, then muddle the strawberries in a mixing glass along with the vinegar and agave nectar. Add the Galliano, tequila, and egg white, and shake for 10 to 15 seconds until the egg white froths (a technique called a dry shake). Add ice to the shaker, and shake again for another 20 to 30 seconds, or until the cocktail chills and the mixture feels light and frothy. Double-strain the cock-tail into a chilled coupe glass. Garnish by gently laying one dried straw-berry flat over the foam, and then carefully stand the other two strawberry slices on top of the first slice, balancing them against each other to form a “pyramid” of strawber-ries floating in the center of the cocktail. Makes one Nubo Di Fumo.

B a c o N o l d - f a S h i o N e d

Lance Mayhew Beaker and Flask Portland, Oregon

6 pieces good quality, thick-cut bacon1 bottle Buffalo Trace bourbon (750 ml)¼ to ½ ounce brown- sugar simple syrup2 dashes angostura bitters1 small piece cooked bacon, twisted into a curl

Cook the bacon slowly over medium-low heat until all the fat renders. (Save the cooked bacon for another use.) Infuse the bacon fat into the bourbon using the fat-washing technique, which adds the flavors of a fat into the spirit. To do so, pour the fat into a large glass jar and add the spirit, then swirl together. Cover and let the mixture sit in a cool, dry place for three days to one week, then refrigerate for 24 hours. The fat will solidify and separate. Pour through a strainer lined with coffee filters to strain. In a cocktail shaker, combine two ounces of the bourbon, the brown-sugar simple syrup (made by combining equal parts sugar and water and sim-mering over medium heat until the sugar dissolves), and the bitters. Add ice, shake well, and serve in a rocks glass. Garnish with a bacon curl. Makes one Bacon Old-Fashioned.

the r eCiPesat your next cocktail party, serve marshmallows, bacon, and caviar. all in the proper glasses. Below, our favorite retro-inspired cocktails.

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t h e f L a g

Spirit | 19

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