#boozybard

“You can destroy your now by worrying about tomorrow.”― Janis Joplin

    Another drink I picked for my drink menu assignment was a cocktail named after the legendary Janis Joplin (1943-1970).  I’ll be honest and say that I never really listened to or appreciated her works until I began researching stories to go along with this cocktail.  Janis was a force of nature and her voice was so powerful, I’m very glad that I got to discover her music like I did.  

    One of the things Janis was known for was her love of Southern Comfort.  This is a peach liqueur that I’ve had some experience with growing up but never really appreciated the craftsmanship of the spirit until I began my bartending course. Janis was seen with a bottle of Southern Comfort so frequently that it ammounted to a bunch of free advertisement for the company.  As a thank you Southern Comfort sent Janis a fur coat.  

    I think my favourite story of Janis was when Janis was introduced to Jim Morrison by producer Paul Rothschild.  Apparently the two musicians were fascinated by one another and the drinks began to flow.  Jim Morrison got aggressive and Janis was known for standing up for herself.  Janis decided she had enough of Jim and went to leave. Jim grabbed her by the hair, which was clearly a mistake.  Janis had a bottle of Southern Comfort and connected it to Jim's skull and knocked him out cold. Jim was smitten by Janis, but Rothschild wouldn’t connect them again. I can’t help but wonder what music they could have made together should their encounter had gone differently. 

    The cocktail I found was simply named Janis Joplin and I didn’t like the simplicity of that.  I felt ‘Piece of my Heart’ was more fitting, named after the song with the same title.  Afterall, Janis loved her Southern Comfort so much it just seems fitting. 

Piece of my Heart

1oz Southern Comfort

1oz Lillet Blanco

1/2 oz Peach Schnapp’s 

3 drops of Peach Bitters

Garnish: Lemon twist. 

Put Southern Comfort, Litllet Blanco, Peach Schnapp’s and bitters into mixing glass. 

Add enough ice to breach the liquid line and stir until chilled.

Strain and pour into a rocks glass with ice.

Garnish with lemon twist and serve. 

More June Streamathon Pics!

"Money can't buy life." - B. Marley’s last words

    Bob Marley (1945-1981) should need no introduction, but in case you’ve been living under a rock, he was one of the pioneers of Reggae.  A Jamaican singer, songwriter, and musician whose music has touched the lives of millions. 

    As most of us do, a lot of my music taste and influence comes from hearing the music our parents or even grandparents played. Bob Marley was one of those early childhood memories. Specifically, ‘I Shot the Sheriff’. I was born in ‘83 and being raised in the Southern US, there’s a lot of cultures I was able to experience.  

    A decade ago, I had a friend that was from Jamaica who taught me more about this legendary musician, Bob Marley.  This friend would play Marley’s music at almost every gathering and because we worked together, we had frequent conversations of his life and what it was like in Jamaica.  In turn I would share stories and experiences I had growing up in the South.  Since that friendship had to end Marley does invoke a bit of nostalgia, it more ways than I realize. 

    Since Covid has closed dining rooms, so restaurants are resulted to delivery and take out there’s really no work for a bartender right now.  I’ve had to take a job from an old boss.  This is basically the same job I shared with that friend mentioned above. I’ve faced a lot of nostalgia lately. 

    Nostalgia is a funny thing as the word algia means the Nost inflicts pain. Remembering something and longing for it is inflicting pain upon yourself. There is an inevitable death and end to all things, even relationships.  I hope that Marley’s Legacy lasts and reaches as many people as it can.

    Bob Marley was an inspiring man and someone worth learning about and listening too.  There’s a line from a movie that stuck with me, from ‘I Am Legend’, a horror movie adapted from a comic book by the same title, “He[Bob Marley] had this idea. It was kind of a virologist idea. He believed that you could cure racism and hate... literally cure it, by injecting music and love into people's lives.” If you listen to Marley and just open your heart and mind, I think he’s onto something. 

    Put on some Bob Marley and if you’ve got the ingredients, make yourself the Bob Marley shot.  I think a more appropriate name for this would be, ‘One Love’. 

One Love

1oz Grenadine

1oz Galliano

½oz Crème de Menthe

½oz Appleton’s 151 Proof

Pour grenadine into chilled shot glass.

Carefully layer Galliano using barspoon, knife or preferred layering tool.

Mix in a separate glass the Appleton’s 151 and Crème de Menthe, then add this as the top layer carefully.

Carefully set the top aflame and serve.

“There is no such thing as a self-made man. You will reach your goals only with the help of others.”- George Shinn

    I’ve only two weeks left of my courses with Conestoga College’s Hospitality program and part of my course completion was to do a placement as a bartender/bar-back in a bar or restaurant.  I had reached out to a few establishments but only one contacted me back, and fortunately for me it happened to be my favourite restaurant, The Lancaster Smokehouse.

    This is my favourite restaurant because I have a personal history with it since I first was introduced to them. About 12 years ago I was introduced to this little hole in the wall restaurant called Hog Tails.  The owner is a motorcycle enthusiast and spent a lot of his time cruising up and down the southern states, visiting various smokehouses and dives picking up cooking techniques and secrets along the way.  He compiled all of these experiences and created a restaurant to bring some Southern Cooking to Canada. Being a southern boy I immediately fell in love with the place. 

    My partner at the time and I were engaged and putting together a Stag & Doe, which is a party put on by us to help raise money for our coming wedding.  I reached out to Hog Tails for a donation for our raffle table and they graciously donated a basket of goodies.  The owner even picked up some groceries for me on one of his many trips south when I had asked him to, as many ingredients cannot be purchased here that would be used in Southern cooking. 

    The success of Hog Tails was quite apparent.  They were often packed and getting seating was almost always a wait, it became the norm for my friends and I to order and pick-up to eat at home.  The success was so great that the owner bought the Lancaster in Kitchener and turned it into the Lancaster smokehouse.  

    The new location was spacious and would allow for the Lancaster Smokehouse to grow.  The asthetic at this time was an old floor that was patched up with old licesnse plates from different states.  They even had live music on Friday evenings! They were even been featured on You’ve Gotta Eat Here! Since then there have been some renovations, a beautiful wooden floor was installed, and recently some modern style booths have been introduced and have become a favourite of patrons.

    One particular evening I took a couple visiting from out of town to the Lancaster Smokehouse for dinner.  To our pleasant surprise we arrived on the evening of the restaurant’s 3rd year anniversary.  The live music that night had one of their servers playing and I distinctively remember loveing a blues cover of Michael Jackson’s Billy Jean. They had vendors there from craft breweries and local wineries so it seemed everyone was drinking for free that night.

    One of the other really fun things from that night was two of the cooks carved up some fertility chickens to bless the restaurant with future success!  The restaurant just celebrated their 10th year anniversary and Google reminded me of the fertility chicken picture I had taken 7 years ago. I had the pleasure of sharing the picture with the staff and with one of the original cooks who made it and he was so tickled that I had that to share. 

    Last night I finished my placement with this restaurant and it was really bitter sweet as I had grown to appreciate the staff there.  There was even a server that seemed unsure of me and maybe even a little stand-offish but he warmed up to me fairly quickly and he helped look out for me.  The evening servers and the management team made me feel like I was part of their team. 

    I received a beautiful parting gift from the staff; a gift box with Maker’s Mark bourbon, two matching glasses, and a bottle of the house made Cherry Bounce, used in their Cherry Bounce Old Fashioned. I am very grateful that the Lancaster Smokehouse is such a fundamental part of the beginning of my journey as a Mixologist. This restaurant and their staff have made their mark with me and will forever hold a dear place in my heart. 

    The Old Fashioned is a classic Whiskey cocktail that’s been around since the 19th century. A standard old fashioned is nice to enjoy, but variations are fun. 

   Insteard of a sugar cube or simple syrup, the Lancaster makes their own concoction called Cherry Counce.  The recipe is quite simple; equal parts cherries, sugar, and Jim Beam. The cherries they used were of the frozen variety.  After combining these ingredients together, you would let it sit for a week prior to using and it is a very potent modifier. 

Cherry Bounce Old Fashioned

2 oz bourbon 

1 oz Cherry Bounce

2 dashes of Angustora Bitters

1 king cube and a cherry (or 3!)

Pour all three of your ingredients into a rocks glass and stir gently to incorperate them.  

Add in 1 king cube, garnish with a cherry, and enjoy! 

Welcome! 

Thank you for stopping by.  I am Lindorm Odinsson and am currently a student in a Bartending and Mixology program with Conestoga College in Ontario, Canada. My assignments from my instructors have helped me to see the stories and history behind different spirits, wines, beers, and cocktails.  These stories need to be told and shared.  I hope that if you decide to check in with me I can share some fun and interesting stories either from my research, personal experiences in the past, and/or the adventures to come. 

“We can have no significant understanding of any culture unless we also know the silences that were intentionally created and guaranteed along with it. – Gerald Sider.”

      I’m not going to simply re-write what has already been written and discussed quite thoroughly in other articles, but I’ve an opinion on Tiki Bars and I’d like to share it with you.  

      My opinion was partially formulated when my Mixology II instructor asked us to look up what a Markhut Lime was. I was quick with my google search and discovered the Markhut lime is a Kaffir lime, and promptly called it out.  My instructor was quick to caution me on using the word Kaffir and instructed us all to do our research.  

      Now, this word is not being used in a derogatory manner and I am aware it is considered a racial slur in certain parts of the world, but the word’s etymology has other roots and meanings that have nothing to do with the slur.  This is what I learned from the research I had done prompted by his advice. In this case context is important, as we are discussing a piece of fruit and not a person of any characteristics. It would be like suggesting someone can’t say “chink in the armour” anymore because a word there can be used as a slur against someone. 

      I found it interesting that my instructor is a self-proclaimed leftist and wants to promote such sensitivities and caution, and yet my instructor is the proud owner of a Tiki Bar. He would argue that he doesn’t agree or participate in what is cultural appropriation but cultural appreciation.  I don’t know if I buy it. 

      Tiki bars were founded by two guys, Trader Vic and Donn Beach, in California back in the 1930s.  These themed bars offered a place of escapism with no windows, a tropical atmosphere, warm temperatures, and rum filled drinks. The Tiki bar aesthetic would cherry pick from varying Pacific and Caribbean Island cultures and caters to Colonial Nostalgia, especially following WWII. This article will give a more in depth look into this topic if it is something that interests you. 

      Based on my research Tiki bars they are the epitome of cultural appropriation and I think a reckoning could be coming from the cancellation and woke culture movements.  I just hope that cocktails and recipes crafted for and from these establishments survive. What are your thoughts?

      I’ve personally never visited a Tiki Bar establishment but we did learn about the Tiki drinks in or Mixology II class. I think my favourite was the Zombie. Tiki drinks use a lot of ingredients and usually have spectacular garnishes. This one uses fire! 

Zombie 

1oz Light Rum

1oz Gold rum

1oz unsweetened Pineapple Juice

1oz freshly squeezed lime juice

1oz freshly squeezed lemon juice

1oz Passion fruit syrup

1/2oz Falernum 

1 dash Angostura bitters

Garnish: 1/2oz 101 proof rum, 1 Sugar cube, half of a lime husk,     and pineapple frond. 

Combine Light rum, Gold rum, pineapple juice, lime juice, lemon     juice, passion fruit syrup, falernum, and bitters into Boston shaker     tin. 

Add ice and shake until tins are frosted.

Double strain drink over ice in a tiki glass.

Place frond into tiki glass.

Soak sugar cube in half oz of high proof rum, place into lime husk,     and place lime husk on top of the drink, and then light

Server with caution! 

Once the fire is done, you can “sink the ship” to mix the caramalized sugar into the drink and this adds a new flavour profile. 

“May the light illuminate your hearts and shine in your life every day of the year. May everlasting peace be yours and upon our Earth.” ― Eileen Anglin

    I’ve really enjoyed this past year, the connections I’ve made with old friends and new, and the home that I’ve built with my partner. I’m grateful for my health and for those who refuse to give up on me. 

    For Yule my partner gifted me with two fine books, both of which play into my current passion but also have a connection to two other passions of mine; thanatology and hebalism. One of my resolutions this year is to read and write more and I want to start it off right. I’ve already eagerly finsihed one of the book and I’m onto the other now. 

    The book on the left is called ‘Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time’. This book has interviews of several bartenders across North America and ascks them to consider their mortality and what their last drink would be. 

    The book to the right is by the same author Brad Thomas Parsons, ‘Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas’. This book is full of inspiration for me.  I’ve already finished reading the chapters and now I’m just browsing through the various recipes and making a mental shopping list of things to look for and what I might be able to forage for myself! I’m excited to have both of these books in my collection.

    My partner and I have a wonderful long distance relationship with a beautiful person who also bestowed a precious gift to earmark both the occasion and my new passion. This whiskey set is both a handsome and thoughtful gift.  The 6 cube shaped whiskey stones in the drinking set are for whiskey cocktails when you want to keep the drink chilled without further dilution. It comes with two sturdy rocks glasses which go well with my ever growing glassware collection. It also comes with a little velvet bag to keep the whiskey stones in along with a set of cards with some recipes and some fun whiskey facts. 

    The pandemic has been challenging for landing a job behind a bar but I will perservere.  Once the demand for it returns the opportunities will present themselves.  In the mean time I will continue to learn what I can and hone my craft. I’m enjoying writing these entries and look forward to continue sharing my journey. Thank you for reading.  

    I hope that you all had a healthy and safe holiday and have a wonderful New Year. 

Old Fashioned

2oz Bourbon

1/2 oz Simple syrup

1 dash Angostura bitters

Garnish orange peel and marachino cherry

Take orange peel and express peel over a rocks glass and rub it on the rim and the sides of the glass. 

Pour Bourbon, simple syrup, and bitters into mixing glass or yarai. 

Add ice and stir till chilled properly. 

Strain into prepared rocks glass with chilled whiskey stones.

Twist orange peel, garnish with peel and marachino cherry and serve. 

“Graduation is not the end; it's the beginning.” 

     I enrolled in Conestoga College back in September of this year for a 15 week course on Bartending and Mixology in an effort to shift my career options. I don’t recall having this much fun learning.

    I wish there was more. There is if I choose to pursue other certificates and such, for example wine expertise.  I’ve even considered looking at trying to land a position at a brewery or distillery to learn more about those aspects of the industry. I want to be a bartender, but mixology and the craft of breweing and distilling fascinates me. 

    Here were the classes: Mixology I & II, Customer Service, Intro to Spirits, Intro to Beer, Field Placement and employement strategies, World of Wine, and Beverage Cost Control Theory.  The Intro to Spirits and Beer feels self explanitory, but I learned a lot.  I didn’t realize there were only 2 kinds of beer, Ale and Lager, everything beyond that is a style! 

     World of Wine taught us how to begin to train our pallet to pick up on tannins and acidity, we also learned about how to taste, and smell the wine and compare it to others. We also learned about appellations, grape varities, and methods of wine creation. Field Placement helped to build my resume and cover letters. Beverage cost control theory taught the most practical skills regarding batching, conversions, beverage cost, food cost, inventory control, and menu analysis and engineering. 

    The customer service course taught us about the different aspects and roles for the Front of House operations and levels of service. My favourites would be Mixology I & II.  All of this was done on-line with the exception of Mixology II which was done on the Hospitality campus in Waterloo, ON. 

     In Mixology II we learned about different cocktail building methods and how to understand base spirits and modifiers and the use of bitters.  We did stirred and shaken cocktails, learned about preparing garnish and presentation. To my surprise a gin cocktail was my favourite.  I hadn’t had a lot of exposure to gin prior to this course but I certainly garnered a new appreciation for it. I’ll inculed the recipe below. We got to taste our creations and evaluate them. For my final presentation I chose to do a drink I did an entry on, Purple Rain. 

     The on-line aspect wasn’t easy as I would have liked to have bonded more with some of my colleagues, to network and make new friends.  Health and Safety comes first in the times of a Pandemic.  Unfortunately the variant we’re seeing has caused restaurants to reduce capacity again which makes finding employment challenging to say the least.  While things calm down I’m taking another position in another industry in the interim, but I intend to continue to explore my new found passion for this craft. 

    I received an email that I am graduating with honours!  I’ve never acheived something like this so the sense of pride is real. Due to the state of things convocation is delayed until further notice which is a shame as I’d love to celebrate with my colleagues. 

    Without further delay, here is the recipe for The Last Word

The Last Word

Recipe

¾ oz lime juice, freshly squeeze

¾ oz Green Chartreuse

¾ oz maraschino liqueur

¾ oz of Gin

Garnish: Brandied cherry

add all liquid to a boston shaker

add ice and shake until well-chilled (15 sec.)

double Strain into a chilled coupe glass

garnish with a brandied cherry & serve