Spirited Remix Improves Upon The Improved Cocktail

I'll be attending the Cocktails & Spirits Online Writers Group (CSOWG) event Drink.Write this December in D.C. At this event, I'll finally get a chance to meet DJ HawaiianShirt of Spirited Remix. I'm continually impressed with his blog and often find new things.

 

Recently, one of those new things was the Improved Cocktail.

"2 oz spirit

1 dash simple syrup

1 dash aromatic bitters

1 dash Maraschino

1 dash absinthe

Stir with ice and strain into a cocktail glass. Garnish with lemon twist."

DJ loves this easy tipple and it's not hard to understand why. He writes:

"It doesn't sound like much, but [Jerry] Thomas knew what he was doing when he codified this thing into the printing press."

Now, like me, a thought that DJ has grappled with is unintentionally creating a cocktail that might already exist. No decent person would plagiarize and anyone could suffer from cryptomnesia. 

Making things worse, the craft cocktail movement has progressed to the point that stealing has become a significant discussion. At the end of the day, it leaves an amateur like myself wondering what the most prudent course of action would be. One could certainly scour the internet for the beverage in a Google search - or at least give it the old college try.

DJ finds peace of mind from some fellow cocktailians:

"Since then, I've gotten encouragement to shed humility by going ahead and naming cocktails that I've made, even if doing so seemed a bit exorbitant."

And the original remix that DJ formulated?

"Oklahoma

1.5-2 oz Cruzan Black Strap rum

heavy dash simple syrup

heavy dash aromatic bitters

heavy dash Maraschino

heavy dash absinthe

Build over ice in small tumbler. Garnish with orange twist."

Cheers!

NEW: Darcy O'Neil has some guidance.

Note: This post has been revised since its original publication 

"When [Emily Alexander] moved to Massachusetts in September, she said, she was 'very surprised' to find out happy hours were forbidden here."

"'I’m a grad student; I can’t afford a bunch of drinks,' said Ms. Alexander, 23. 'So I’d love it if they [lifted the ban]. I have a ton of friends in D.C., and that’s what they do after work."

Indeed they do.

(h/t: Reason)

A FIRST LOOK: Hellbender Brewing Company Breaks into D.C.'s Craft Beer Scene

Image: Hellbender

Church had let out and cars began filling Florida Avenue in Northeast Washington D.C. as I walked up to Patrick Mullane’s apartment. 

I could see water was boiling in a giant pot outside his door and NFL football sounded from the television inside. 

Patrick poked his head out and smiled.

“Perfect timing” he said. “I’m just about to pour the grains into the lautertun. I could use your help.”

I rolled up my sleeves. I wasn't expecting to do manual labor but this was a visit with one of The District’s newest breweries, Hellbender Brewing Company, and I considered it a privilege to make beer with them.

The brewery, which goes public this coming week before Thanksgiving, will be the fourth that I tallied within the capitol city's limits. 

Patrick and his business partner, Ben Evans, who've lived in D.C. for around two decades combined, began the endeavor.

Since DC Brau hit the scene earlier this year, The District has been on the threshold of a local craft beer explosion. 

Emerging from this local brew revival are other businesses like Chocolate City, and Three Stars - each attempting their own distinct beer making philosophy and style.

Hellbender's first beer release will feature three flagship products – a Kölsch (ABV 5.1%), an IPA (AVB 7.2%), and a Red Ale (ABV 6%). 

They also plan on doing seasonal brews similar to a pumpkin ale I had helped Patrick make when visiting his Northeast D.C. apartment.

Why did Hellbender choose a Kölsch style as one of their products? For one thing, there are not many Kölsch beers in this city. 

Ben and Patrick also feel like many of the products out there either miss the mark or are weak imitations of the traditional German Kölsch.

So DC Is Making Beer Now! But Wait... Why Aren't We Getting Cheaper Prices?, Cont.

Jeff Alworth of Beervana isn't so impressed with Tammy Tuck's City Paper piece, which I wrote about last week:

A magnum opus on beer pricing, and we come up with no real explanation. My guess is this: craft beer is in its novel, exotic phase in DC and there isn't a huge amount of competition. As a consequence, the small group of consumers who are supporting the local breweries are willing to shell out a huge premium on a price of beer. If the market were healthier, bigger, and more competitive, those prices would drop like a stone.

If that's true, it seems beer-loving Washingtonian entrepreneurs need to get to work opening up more breweries.

Food Bloggers Gettin LOOSE!!!

It's the first Wednesday of the month again and the DC Food Bloggers will be holding their happy hour at Hill Country Barbecue Market.

Elena Brent Rosemond-Hoerr of Biscuits and Such will be hosting. The event starts at 6:00 pm.