A “spring tonic” used to be a home remedy
that was supposed to cleanse your system. As grannies would say, it was
“good for what ails you.” This spring, I think I’ll take my tonic the
tasty way — with gin.
Why would Maker’s
announce that they were reducing the percentage of alcohol in their
bourbon from 45 percent to 42 percent (90 proof to 84 proof), cause an
uproar and then reverse the decision within days?
One of the very first things I had to
learn when I became British-by-marriage was how to brew tea properly. It
was soon apparent that English tea with milk is one of those things you
mess with at your peril.
Drinking is tough to do well. No, I’m not
talking about when you let your beer run down your chin. People, that
is completely outside my area of expertise. I’m talking about having the
confidence it takes to order a good cocktail.
People love Dojo at Findlay Market for
their gelato. I am hopeless in the face of their delicious affogato.
This espresso/gelato float has gotten me through many a difficult day.
On a recent visit, Dojo owner Michael Christner advised me that he was
about to up the ante.
I don’t know about you, but when it comes
to flu shots, I’d rather skip the doctor and follow the advice of a
good bartender, like Rom Wells of The Rookwood in Mount Adams. He
prescribes a single barrel (preferably barrel proof) whiskey, lemon and
honey, with a whole star anise, cinnamon stick and clove in it, served
in a snifter. That sounds like a cure for the common winter blahs.
“These are quality wines under $15 that
taste expensive as hell,” said my neighbor and one of my go-to wine
guys, Alfonse Mele, senior wine consultant at Dep’s Fine Wines in
Covington. “They’re all unique. You could pour these in order for a
great tasting, or pair them with just about any holiday meal and impress
Hamilton Avenue in Northside is home to a
slew of eclectic storefronts like Melt and Shake It Records, and, since
April, Northsiders have enjoyed The Listing Loon as a place to swing by
and load up on bottles of hand-selected microbrews by a couple of
Cincinnati’s tenured bartenders.
I’m more inclined to pop open a bottle from the experts,
but, hey, I don’t have the White House staff on hand to fix what “ales”
me. So I asked a home brewing friend, Matt Canale, a video game
developer in L.A., to fill me in on his experience and give our readers
some tips on how to get started.