I was a cookbook junkie for a couple of decades. The last few years, I’ve kept my addiction in check. I try and take it one meal at a time, which has worked … so far. Of course, I continue collecting online recipes and recipes from friends like a fiend.
Continue reading “A Cookbook Junkie”
The Corps Has… Every West Pointer knows the phrase. When we were Cadets, we laughed at it, and thought it untrue. As Old Grads, many of us use it, and believe it is true. “The Corps Has”, short for “The Corps has gone to hell” is a grad’s way of saying “Things aren’t as tough now, as when I was a cadet.”
The academy was founded in 1802 and is the oldest of the United States’ five service academies. The phrase “The Corps Has” has no doubt been around since 1803. Every class, once they graduate, seems to think those after it have it easier.
A friend from the class of ‘64 reminds me regularly (half in jest, but only half) that as Plebes, they stayed at the Academy their whole first year, and couldn’t go home for Christmas break like we did.
Friends from my Class of ‘78 regularly bemoan the fact that current cadets no longer have meal formations three times a day like we did.
I think you get the drift. And that doesn’t even get into how the whole Plebe System has changed over the years. The Corps has gone to hell. Although for as long as it’s been going to hell, you’d think we’d logged enough miles to get to hell and back by now. ;-).
Recently, on June 26th, ‘23, the class of 2027 had their first day at West Point, more commonly known as “R” Day (Reception Day). That evening, I posted a picture of a whiskey Old Fashioned I was drinking on our class Facebook page and offered a toast to the class of ‘27. They will graduate 49 years after we did. I don’t care how much easier it may have become; one thing I know for sure is you never forget your first day at West Point. It may become blurry, but you won’t forget it. Ever.
In the comments to the post, one of my classmates, Joe Mooney, brilliantly suggested having a “The Corps Has” Old Fashioned, by using WhistlePig whiskey in it. Our Classmate, Dave Pickerel, was one of the founders and the Master Distiller at WhistlePig Distillery. I started thinking about it. How would I make/what would go into a “The Corps Has” Old Fashioned?
After some additional thought and a few practice rounds, here’s my version, with explanation, of a “The Corps Has” Old Fashioned*.
Ingredients
Instructions
1. Add a sugar cube to a rocks glass. These days, most recipes for an Old Fashioned start with a teaspoon of simple syrup. To hell with that. Since we are Old Corps, we are going to start the way the original Old Fashioned started – with a sugar cube.
2. Shake 2 or 3 dashes of the Smoked Cherry Bitters** onto the sugar cube. Why Smoked Cherry instead of the Angostura Bitters called for in the original Old Fashioned? The Smoked Cherry Bitters add just a bit of haze to the drink. Sort of like the haziness of our memories of West Point. (If you can’t find Smoked Cherry bitters, look for another smoked bitters, or use regular Angostura.)
3. Add the Teaspoon of warm water to the glass. Muddle the sugar cube until it dissolves in the bitters and water (TA-DA! No simple syrup needed. 😉 )
4. Add the Rye and stir. Why WhistlePig PiggyBack Rye? First, as I previously mentioned, our deceased Classmate, Dave Pickerel, after a stint as the master distiller at Makers Mark, was one of the founders and the master distiller at WhistlePig. Every bottle of PiggyBack actually has his birth and death years on the neck of the bottle (1956-2018). Also, it’s Rye, not bourbon. Rye is spicier than bourbon, which is generally sweeter. While there were some sweet times at West Point, I’d have to say overall the experience was more on the complex and spicy side. It certainly wasn’t for everyone.
5. Add the ice. Stir until chilled.
6. Use a lighter or a match to singe the orange peel a bit (note, I said singe, not burn). Express the orange peel over the glass and then drop it in. Stir a few more times. Why singe the orange peel? It adds a little smokiness to the peel when you express it. It doesn’t change the drink…much. But somewhere in the background it adds a touch of something you can’t quite place, but think you remember. Not unlike that first summer at Beast Barracks, the memory of which seems clear and hazy at the same time.
7. Raise your glass in remembrance of our fallen classmates and toast the Corps of Cadets.
The Corps Has? No, not really. Every year young men and women report to West Point at the start of summer. I suspect those four years always have been and always will be a challenge. The demands and tests evolve, but are always there. Thank God there are still those today who answer the call.
Addendum:
As my friend and West Point Classmate Bill Moeller noted, it is perhaps no coincidence that the Birthday of the United States Army, Flag Day and National Bourbon Day are all celebrated each year on the same Date: June 14th. It turns out all three of their stories go back to the late 1700s.
I’ve always thought that understanding our nation’s history was important. When I learned June 14th was shared by the Army, our Flag, and Bourbon, it seemed worth doing some historical digging. Here’s what I learned.
Before there was an American Flag, before there was American Bourbon, the United States Army was around to protect both.
One year prior to declaring our independence from Great Britain, the Continental Congress approved the formation of the Army on 14 June 1775. On that date, they authorized the enlistment of ten companies of riflemen to serve the United Colonies for one year to form the “the American Continental Army.” The next day, Congress issued its first commission by appointing George Washington “General and Commander in chief of the Army of the United Colonies, and of all the forces now raised, or to be raised by them, and of all others who shall voluntarily offer their services, and join the Defense of American liberty, and for repelling every hostile invasion…”
While there are some questions about whether Betsy Ross actually sewed the first American flag, there is no doubt about when Congress recognized our first flag. On June 14, 1777, two years after the formation of the Army, Congress passed the Flag Resolution, which stated, “Resolved: that the flag of the United States be made of thirteen stripes, alternate red and white; that the union be thirteen stars, white in a blue field, representing a new Constellation.” In 1916, President Woodrow Wilson issued a proclamation that officially established June 14 as Flag Day and on August 3, 1949, National Flag Day was established by an Act of Congress.
The story of National Bourbon Day is, not surprisingly, a bit murkier. One legend has it that bourbon was first produced by Reverend Elijah Craig on June 14th, 1789. In the late 1780s, Craig was allegedly using old fish barrels to store his spirits. Of course, the fish-flavored wood did not help the taste at all, so Craig started conditioning the barrels by charring the inside. He then stamped the barrels with their county of origin (Bourbon County in what was then Virginia and is now Kentucky) and sent them on a 90-day trip to New Orleans. The charred oak and three-month travel time combined to mellow the whiskey some and folks in New Orleanians requested more of “that whiskey from Bourbon.” Yes, I agree the story, or at least the date of June 14th sounds a bit fishy (pun intended), but who am I to judge? There are enough other competing stories that all trace the origin of “bourbon” to the 1780s and make that time period a credible time of origination. As a side note, in 1964, the United States Congress recognized bourbon as a “distinctive product of the United States of America”.
So, there you have it, a bit of distinctly American history. As an Army Vet, I know what I’ll be doing on June 14th. I’ll raise a glass of bourbon in a salute to both our Flag, and all of the Army Veterans who have served our country over the years. I hope you will join me. It seems to me the least we can do.
Addendum:
– For the record, the United States Army is the senior service. The Continental Navy was established on 13 October 1775, and The Continental Marines on 10 November 1775. The Coast Guard traces it’s beginnings to 4 August 1790. The Air Force was established as an independent service on 18 September 1947, and the Space Force (ughhh) was established on 20 December 2019.
– National Bourbon Day – I searched to find out when the first National Bourbon Day occurred, but could find nothing online.
– Here are a couple of other historical facts about bourbon itself:
I’ve never ever heard someone say “Man, I can’t stand The Jetty”. In fact, it’s just the opposite. It’s one of those places that has found a way to appeal to old locals, new locals, people passing by, and tourists. As a bonus, dogs are allowed on the outdoor deck, which makes it one of Carmen’s favorite places as well. Every town should have a place like The Jetty Restaurant and Dockbar, but many don’t.
Cathy and I have been stopping at the Jetty for the last ten years. It’s on the way to our house at the Bay, and a great place for lunch. Two hours from home (and about 45 min from The Bayhouse), it’s the perfect stopping point.
The first time we went to The Jetty was with friends Pat and Bob, and Becky and Jim. Cathy mentioned to her girlfriends we were going to the Bay, and maybe we could meet them for a drink along the way. Becky said to Cathy “What about meeting at the jetty?” Cath answered “Becky – which jetty? There must be ten jetties in that stretch along the water.” Becky answered “Not a jetty, THE Jetty – it’s a bar”. And so we were introduced to this wonderful beach bar.
Located in Maryland, just over the Bay Bridge on the Eastern Shore, the bar has a great view overlooking Kent Narrows. In the spring, summer and fall, the outdoor tables on the deck stay full, while in the wintertime, the indoor bar and restaurant fill up. With all of the glass “garage type doors” for the bar, the view from inside is almost as good as sitting outside.
When stopping for lunch, we know a nice selection of cold beers, excellent Bloody Marys or tasty Crushes are there waiting for us. The food is decent, and this being the Eastern Shore, the crabs in the summertime and oysters in the winter are always excellent. Good burgers, fish sandwiches or tacos, a great Crab Cake, and excellent salads are all on the menu. This is bar food at it’s best… If you are looking for something more substantial, there’s always several wonderful seafood dinners on the menu as well… As a bonus, dogs are allowed on the outdoor deck, which also makes it one of Carmen’s favorite places. They always bring her a bowl of water, and if you are inclined, you can order special doggie “meals” off the menu for your fourlegged companion (we don’t). She always enjoys barking “hi” to the other dogs on the deck.
The mental transition to vacation mode starts pretty quickly when sitting on the deck, looking at the water and relaxing with a drink. A beer, or two, along with a sandwich makes that last 45 minutes of driving time to Tilghman pass pretty quickly.
I’ve seen bikes, motorcycles, cars, trucks, and one year on St Paddy’s Day, a bus parked outside. Many folk also arrive by boat, docking in one of the slips.
We’ve also met friends there for drinks, or for dinner. It’s not a bad way to while away a few hours on a sunny afternoon. On weekends, they often have a band. Our friends, Pat and Bob live just three or four miles from The Jetty – in Pat’s words – “The Jetty is practically our every Friday happy hour go-to bar. Such a beautiful setting, especially the gorgeous sunsets.“
Every town should have a place like The Jetty, but many don’t. The water and view certainly help, but the way they appeal to everyone, local or not, is what makes the difference for me. I’m glad it’s on our list of local watering holes and places for a meal. If you happen to cross the Bay Bridge on Route 50 heading to the Eastern Shore or the Atlantic Ocean, make sure and give The Jetty a try. If you’ve been making the trip for awhile, you probably already knew that.
Addendum:
– Thanks to our friend Pat for reviewing and providing input for this blog.
– Note – this isn’t an advertisement for the Jetty and I was provided no money (or drink) in exchange for writing this blog! It’s a local bar/restaurant we just really like.
Cocktails. There are a lot of choices. Today, let’s talk about just two – The Martini and The Manhattan. I know, I know. There are many others – some of my personal favorites include classics like the Old Fashioned, the Margarita, the Daiquiri, and the Negroni. And then of course there are other great drinks such as a Bloody Mary at brunch, a gin and tonic in the summer, or a Grapefruit Crush at a beach bar. But, let’s stay focused people – The Martini vs The Manhattan.
Where do you land in the drinking world? Light? Or Dark?
I suppose the Martini is the sexier of the two. Baltimore-born satirist H.L. Mencken called the Martini “the only American invention as perfect as the sonnet.” And we all know about James Bond and Martinis. Of course, what he mostly did was create controversy. Shaken vs Stirred. Gin vs Vodka. And then he tried to have it both ways in Casino Royale with the Vesper, which includes gin AND vodka. Make up your mind Mr. Bond.
No Martini discussion is complete without a controversy about how much vermouth. A little? A little less? Or maybe just wave the vermouth bottle over the glass? My favorite description of a very dry Martini is the one called “A Montgomery” which has a ratio of gin to vermouth of 15:1. It was named after WWII British Field Marshall Bernard Montgomery, who allegedly was so cautious in battle, he would not attack the Germans without a troop advantage of fifteen to one. Thank heavens people are more reasonable about vermouth now, and know it’s not a bad thing. Go ahead and add some. I think you’ll enjoy it. If you don’t use any vermouth, just remember you’re only drinking an iced glass of gin or vodka.
And finally, how do you garnish your Martini? A lemon twist? An olive? Make it dirty and add a little olive juice as well?
Let’s face it. The Martini is ALL about choices. If you want to have a fun argument with someone, just ask them how they make their Martini. Like fingerprints and snowflakes, it would appear no two people’s recipes are ever the same. As an example, my friends are all over the place on Martinis – vodka shaken, and up with a twist for one; vodka on the rocks with a smidgen of vermouth and two blue cheese stuffed olives for another; and gin, stirred and up, with olives galore for a third.
By comparison, the Manhattan is a solid citizen with only a few choices. Use rye or bourbon, pick a red vermouth, and decide what kind of bitters you want to add. If you’re a purist, it’s rye and Angostura bitters, but you can live life on the wild side and go for bourbon instead of rye. As for bitters, we have a whole great big world out there now. Yes, Angostura bitters are great, but you can also go with Orange Bitters. If you live in the Virginia Piedmont, you might also visit the Whole Ox Butcher Shop*** in Marshall and pick up a bottle of Smoked Cherry Bitters from Artemisia**. Artmisia’s Bitters make a slightly different, and mighty tasty Manhattan as well. By the way, while at The Whole Ox, you should pick up a couple of steaks to grill, while enjoying your Manhattan.
The garnish? A Maraschino Cherry. Please don’t use the nuclear red ones. Buy the real deal. If you want to get adventurous, express an orange peel over the top of the drink. (At The Occidental in DC, the waiter will singe the orange peel with a lighter before expressing it over your drink).
One final choice, or controversy, for both the Martini and the Manhattan – Up, or on the Rocks? Personally, I like mine up, but many, including my wife Cathy, enjoy their’s on the rocks. Having said that, Cath’s a heathen about Martinis as far as I’m concerned. Not only does she have her Martini on the rocks, she also uses vodka instead of gin… ;-).
Which is better, a Martini, or a Manhattan? I suppose that’s a personal choice. Some go light, some go dark. Me? I go both ways. I don’t think there is any rhyme or reason to it, I just enjoy both. I started out several years ago with Martinis, but lately, it has mostly been Manhattans. I’m pretty sure it will change back soon enough. By the way, for me, it’s not seasonal, and usually, not dependent on what’s for dinner. It’s (mostly) a nightly decision around 6PM. Some evenings, I even surprise myself with my choice.
It’s now February and we’ve had some winter weather. People are bored and waiting for spring. Between winter and Covid, we are all surviving on comfort food. Maybe it’s time to add to your comfort, and do some cocktail sampling as well. Take your pick – Martini or Manhattan; Vodka or Gin; Rye or Bourbon; Shaken or Stirred; Rocks or Up; Olive or Lemon Twist. Try them out and make a choice… or two. Hell, I’m not here to judge.
Cheers!
Here are the recipes I use:
Martini
– Add the gin and vermouth to a shaker. Add a titch of olive juice. Add some ice, and shake for about 30 seconds.
– Strain into a chilled cocktail (coupe, Martini or Nick and Nora*) glass.
– Add an olive or three.
A couple of notes:
1. Yea, I know shaking breaks with tradition, but I like the little ice crystals shaking puts in the glass.
2. If you are retired and have the time, you can stuff your olives with blue cheese occasionally. It adds a nice salty flavor. (Another non traditional touch, but I love them).
3. I’m on something of a low dairy diet these days, so I often swap out the olive juice and blue cheese olives for a dash of orange bitters and a lemon peel expressed over the drink after you pour it into the cocktail glass. I still shake it. It’s an incredibly pure tasting drink.
4. It’s worth pointing out that my own taste in Martinis has evolved over the years. When I started out, I wanted them extremely dry (“Bartender, just look at the Vermouth bottle, and that will be enough”.) I migrated over time to about a 5:1, and have been at my current 3:1 ratio for a few years now.
Manhattan
– Add all liquid ingredients to a mixing glass.
– Add ice to the glass (more than you think you need).
– Stir the drink for about 30 seconds.
– Strain into a chilled cocktail ( coupe, Martini, or Nick and Nora*) glass.
– Garnish with the Maraschino Cherry.
A couple of notes:
1. Bitters are critical to the drink. The choice of bitters is up to you, but if you want a classic, use Angostura. If you are in a bar and they try to make you a Manhattan without bitters, just move on.
2. I know I already mentioned this in the text, but for the Maraschino Cherry, use the real deal if at all possible. They are about 500% better than the nuclear red ones you can buy at the supermarket. The originals are from Luxardo, but there are also other good brands online, such as Bada Bing, and Woodford Reserve.
Addendum:
• *Nick and Nora glasses are typically slightly rounded Martini glasses. They are named for the characters Nick and Nora Charles in the classic movie from 1934, “The Thin Man”, starring William Powell and Myrna Loy. The movie is a great comedy/drama, and I highly recommend it. A word of caution: Don’t try to keep up with Nick and Nora’s cocktail drinking throughout the movie – you’ll never make it. BTW – The movie is based on the noir novel by author Dashiell Hammett. You may know him as the author of The Maltese Falcon.
• **Artemisia is a local farm and vineyard not far from where we live in Virginia. Owned by Kelly Allen and Andrew Napier, they have established a local food CSA and are starting a vineyard. They are also making four different varieties of bitters, including the Smoked Cherry Bitters I mentioned here. I should mention they do ship, and also, demand is high. You can find more about them (and order their bitters) at this site: https://www.artemisia.farm/ .
• *** The Whole Ox is a wonderful local butcher shop in Marshall, VA. In addition to hand cut meats, and housemade sausages, they carry some hard to find cheeses, interesting wines and beers, and a few other items, like Artemisia Bitters. You can find more about them here: https://thewholeox.com/
Live Life Exuberantly 