That’s right. Stop reading now if you haven’t seen last evening’s episode.
Before I get into the cocktails, was anyone else shocked when Don took a temporary turn for the dark side last night? I hadn’t expected him to sleep with Andrea, let alone strangle her. I was, of course, relieved to discover it was a fever-induced delusion. But perhaps we did take a turn for the darker side of things last night. Don has discovered that it is probably within him to kill someone who might destroy his happiness. Sally has been exposed to the “real world,” with the brutal murder of 8 nursing school students in Chicago. To combat this? Grandma just splits a sleeping pill with her. So yeah, maybe we are walking a bit on the dark side this season. I said to someone this morning that I find the 60s to be one of the most confusing times. Civil rights, the beginnings of the women’s movement, the shadows of different wars hanging over the country like a spectre, whether it’s Viet Nam or WWII. I can’t imagine growing up in the middle of all that, and I wonder how it will affect Sally.
Then there is Joan. She has her own darkness with which to contend. In case we’d forgotten what an ass her husband is, the writers brought him back for an episode. I admit, I’d been waiting to find out he’d been killed in action. I’d forgotten that he has very low self-esteem, that he failed at landing the job of his dreams, and that he made up for the lack of faith in himself by raping his now-wife. Joan hadn’t forgotten. “You were never a good man.” Go Joanie! I was rooting for her! I get that he re-upped because the military is the first place he’s felt useful and knowledgeable. That counts for a lot. But Joan is right; that’s just not a decision you make without consulting your wife. I wonder if now that she’s kicked him out if they’ll get a divorce or if the writers will kill him off. Either way, Joan is effectively a single mom now , and lest we forget, that’s really Roger’s baby.
When Joan first found out about the re-upping, they were in a restaurant with her in-laws. Everyone else ordered wine. “That one,” he said, pointing at the menu. We never did find out what wine “that one” might be. Joan, however, bucked the wine trend and ordered a gin fizz, so that’s what we’ll talk about today.
Sloe Gin Fizz (from Cocktail Times)
Sloe Gin is a red gin-based liqueur infused with sloe berries. It is usually bottled at between 15 to 30 percent alcohol by volume. Some sloe gins are made with neutral spirit flavored with sloe berries.
Garnish: orange slice and maraschino cherry
Mix all ingredients in a cocktail shaker with ice. Strain into a tall glass over fresh ice. Garnish with orange slice and cherry.
Ramos Gin Fizz (from Gumbopages.com)
Years ago, Kevin and I spent New Year’s Eve at the cocktail lounge in Arnaud’s in New Orleans. I drank a variety of champagne cocktails, but the bartender took Kevin on his own personal tour of New Orleans cocktails. The one that sticks with me is the Ramos Gin Fizz because it was the first drink I’d seen ever made with an egg white. The drink was invented in the 1880s by Henry Ramos at New Orleans’ Meyer’s Restaurant. It later became the signature drink of the Roosevelt Hotel in New Orleans and New York, thanks to Governor Huey Long, who happened to be a fan. This recipe calls for shaking at least one minute. I’ve read that you can shake up to 10 minutes and because of that, it often takes a bartending team to make a large number of Ramos Gin Fizzes.
According to Gumbopages.com, you need to be very careful when adding orange flower water to the drink because it can easily overwhelm the cocktail.
Shake all ingredients except the soda water WITHOUT ICE very vigorously for at least one minute, preferably longer — the longer the better. Then add ice and shake for 1-2 minutes, as long as you can manage, until extremely cold and frothy. Strain into a tall thin glass, or a very large old fashioned glass, and top with soda water. Stir gently.
My thanks also to GumboPages, who pointed me towards this great video on making a Ramos Gin Fizz:
On Monday, I spent some time talking about Piper-Heidsieck. My thanks to Eric who sent me an image of a beautiful vintage poster of a Piper-Heidsieck bottle. It’s so appropriate considering Mad Men is set in the world of advertising. This print ad is from 1953, displaying the 1949 vintage. The bottle is appears identical to the one Pete opened in Sunday’s episode. If indeed it was a 1949 vintage, I have no doubt it cost our fictional character a fair amount of his fictional 1960s dollars. I bet it tasted pretty darned good though.
One item I’d like to point out about the above ad is that the bubbly is poured into a regular wine glass and not a champagne flute. Now, maybe the good folks at Piper-Heidsieck can shed some light on that choice for me. In fact, the classic tulip shaped champagne flute was in wide use by the 1930s. However, a lot of people were still using the champagne coupe, from the late 1800s. (A myth states the coupe was molded from the breast of Marie Antoinette.) In fact, in 2009, we found the characters of Mad Men enjoying some Veuve Clicquot in coupes.
To end on a note of utter whimsy, you’ll notice there is a miniature circus, including a rather talented giraffe, taking over the ad. Piper-Heidsieck is a Champagne House that’s always been slightly unconventional, even when everything was conventional in the 1940s and ’50s. In 2008 they embraced their inner Lewis Carroll and released an upside-down bottle designed by Viktor & Rolf. If you were feeling exravagant, you might also pick up an upside down ice bucket and flutes.
Screen capture, AMC TV’s Mad Men, 2012
In last night’s Mad Men, I was given a lot of options. I could write about cocktails, about Canadian Club, Jack Daniel’s, Stoli, or even Chivas Regal. But near the end, I was given the perfect opportunity to wax on a bit about my favorite beverage of all … champagne.
Near the 40 minute mark, Pete is announcing the Mohawk Airlines win and deftly putting down Roger, all while opening a bottle of Piper-Heidsieck champagne. I can’t zoom in far enough without going blurry, so I can’t tell you whether it’s a vintage year or not. So let’s start with a quick refresher on champagne itself.
There are a lot of tasty sparkling wines out there, including cava and just good ol’ sparkling wine. It’s not uncommon for these to be made using the age old Champenois process. However, in order to be called “champagne,” it needs to come from the Champagne region of France, no matter how many bubbles are racing to the top.
Champagne is divided into vintage and non-vintage (NV) wine. NV Champagnes are the most common and often include grapes from 3 or more harvests. Every so often, a vintage is so remarkable that the winemaker will declare it a vintage year. Remember that while one House may declare a vintage, another may not. Vintage and NV wines are at the discretion of the winemaker.
Bubbly is made from any one or more of chardonnay, pinot noir, and pinot meunier grapes. It also comes in several different styles that you’ll see on the label. Blanc de blancs means that the wine was produced from all white grapes. In Champagne, this means the wine is 100% chardonnay. Blanc de noirs means the champagne is produced from pinot noir, pinot meunier, or a blend of the two.
You should also pay attention to the sweetness levels, denoted by French terms on the label. Extra Brut is usually very dry champagne, whereas Brut is dry, but may still be a bit rich on the finish. Extra-Sec and Sec are usually medium dry wines and Demi-Sec is usually the sweetest style you’ll find on the market.
To tie it all back into our episode, let’s talk a little about Piper-Heidsieck. Piper-Heidsieck is in the Reims region of Champagne and has been around since 1785. Now one of the largest Champagne Houses, it started as the house of Heidsieck with Florens-Louis Heidsieck at the helm. Florens-Louis passed away in 1828 and his nephew Christian took over, with help from his cousin, Henri Piper. The House didn’t become a hyphenate until 10 years later, when Christian died. Cousin Henri took this chance to marry the newly widowed wife of Christian (oh yes!) and the house of Piper-Heidsieck was created.
Piper-Heidsieck has had some fun over the years, but in 2009 they really attracted my attention with Le Ritual – a collaboration with Christian Louboutin. Really, shoes and champagne … of course I noticed this.
Le Rituel is a box set containing a glass stiletto, complete with signature red sole, and a bottle of Piper-Heidsieck. The collaboration was in homage to an odd period in the 1880s when there was an strange and decadent high-society “ritual” of drinking from women’s shoes.
We’re back! After more than 500 Mad Men-free days, Season 5 returned last night with a two-hour episode.
There’s so much I could talk about in our 1966 episode: Joan’s baby, Don’s marriage, the missing Betty and Henry, the fact that the wardrobe people didn’t give Peggy a new dress … But I’m here to write about the alcohol our overindulgent friends imbibe.
It’s going to be another frustrating season for me from the alcohol standpoint, unless the writers start adding in more cocktails to the mix. It looks like Mad Men retained the sponsorship of certain companies, therefore on every bar you will see any combination of Wild Turkey (Don and Peggy), Macallan (Pete) and Stoli (Roger), amongst others.
What I really want to talk about … and what completely captured me in this episode, is Megan’s surprise party for Don. The artistic direction behind the entire party sequence just blew me away – from the cocktails and the clothing to the music and then entire set and blocking. You see, one of my all-time favorite artists is Shag. All I could think of when I watched the party scene was that it was a Shag painting brought to life.
Don’s loft alone was simply stunning. Pure 1960s Manhattan goodness … the perfect lifestyle for the 40-year old ad executive/part-time dad and his 26-yr-old secretary turned wife.
Megan, at 26, wants to party. She simply cannot comprehend how Don, at 40, has no interest. She also doesn’t seem to get that her little rendition of Zou Bisou Bisou was just slightly inappropriate, enticing every man (except Don) in the room and slightly horrifying the women. (As an aside, I truly loved her dress.)
Per usual in this show, we can’t see what type of wine our girls (in this case, Jane) might be drinking. We know it’s red. I was happy to see it’s in a decanter though (see the above “bar” photo). I want to believe that Don has a nice cellar somewhere in that Shagadelic loft and that perhaps it’s an older bottle that Megan pulled and appropriately decanted to open up the vintage.
The cocktails at the party were endless. I saw a Manhattan (Trudy), Roger’s vodka martini, a sidecar, and of course, a lot of bourbon on the rocks. I also glimpsed some red wine and beer, although I couldn’t read the label.
What I found fascinating is that while there was a live band, there wasn’t a bartender. Yet everyone there was adept at making cocktails. Pete easily tossed together a Manhattan and someone made Ken’s wife a sidecar without a problem. Today we have amazing people who are “mixologists,” making us cocktails. But with the exception of when I get to hang out at Julie’s place, I know of very few people who can actually toss together a sidecar, a manhattan, or even a simple martini without grabbing a recipe. The everyday art of making and consuming cocktails has been lost in exchange for two-ingredient mixers.
Next week we should get to see more of Betty, and perhaps further along a little bit of Peggy’s story. I’m holding out hope for the return of Faye, the brilliant analyst from last season who was so cruelly dumped by Don. We’ve got Roger’s baby to content with and Lane’s weird new obsession with a woman he’s never met. As far as this blog goes, I’ve already started researching the history of the martini. Season 5 is shaping up to be quite interesting!
I’m an award show geek. I love them. Admittedly, I Tivo them so I can watch them on delay and fast forward through the boring parts. I particularly enjoy the Golden Globes because everyone is at tables with bottles and bottles of champagne. Yeah, they’re there for an award, but also, I suspect, to get a little sloppy drunk in their awesome evening wear. It makes me giggle.
So when I got this fantastic little press release the other day, I was thrilled. It’s loaded down with amazingly appropriate Golden Globe themed cocktails. (I suspect the publicist is repping Flor de Cana Nicaraguan rum, Lucid absinthe, and Russian Standard vodka, but she never mentioned her clients.) Whether you’re having an awards-show party or watching from home, you can imbibe just like the stars do.
Inception: It is only appropriate to provide fans of this convoluted thriller an equally mysterious and complex libation. Escape to another world with Lucid, the brand responsible for lifting the 100-year absinthe ban. Mesmerize your guests by serving this anise-flavored spirit in the traditional method and watch as it morphs from green to milky white before their eyes.
Lucid Dream Stealer
Traditional absinthe drip. Pour cold water over 1.5 oz. Lucid absinthe. Stir and enjoy.
Glee: Glee scored 5 Golden Globe nominations and the truth is – this show is a true fan favorite, due to its high energy musical numbers and campy style. For all the young kids in the audience, and maybe those who aren’t drinking tonight, we’ve got a great mock-tail that you can enjoy as you sing along to your favorite Glee hit.
New Directions Champion
1 oz. white cranberry juice
.5 oz. apple juice
Top with ginger ale and garnish with a cinnamon stick and fresh cranberries
An adult fan? For an extra layer of yum, add 1 oz. of Flor de Cana rum to give this cocktail a festive POP!
Black Swan: If this film’s dark, two-sided depth is for you, how about mixing up a cocktail to match? Made with Russian Standard Vodka and muddled blackberries, the delicious Russian Swan’s two-toned look is eerily reminiscent of Nina Sayer’s contrasting sides.
The Seductive Swan
1.5 oz Russian Standard Vodka
3 oz Lemonade
Muddle four blackberries in bottom of a tumbler. Add ice, Russian Standard Vodka and lemonade. Garnish with remaining blackberry.
Social Network: What better way to toast the story of Mark Zuckerberg’s creation than with a drink as social as Facebook itself? Punch of course if the most social cocktails – perfect for sharing with friends. This punch blends Flor de Cana rum with some hot cayenne pepper – it’s a true taste of electric spark!
1 oz Flor de Caña 7 year-aged rum
1 seedless Watermelon
One good pinch of Cayenne pepper
4 Sugar cubes
1 oz Lime juice
1 oz Club soda
Dissolve the sugar cubes in 1 oz. of club soda. Add and muddle several 1-inch pieces of watermelon. Finally, add the rest of the ingredients one at a time and stir as added. Chill. (Recipe can be multiplied to fill a traditional punch bowl.)
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