None but the Brave, continued

Some more “interesting” information about the None But the Brave Cocktail.

The use of Jamaica Ginger makes it seem like a prohibition era drink to me.

A google book search turns up that a book titled “None but the brave” was published in 1902, written by Joseph Hamblen Sears.

“An exciting tale of adventure and a charming story of love turning upon the attempt to capture Benedict Arnold after he has betrayed his country and escaped to the enemy, then in possession of New York City. It opens with the rescue of the heroine by means of a forced marriage and after many exciting episodes closes with a voluntary repetition of the ceremony.  In the working out of the plot, social life in New York under the British contrasts vividly with the horrors endured by American prisoners in the old Sugar House Prison.”

Oddly, according to the title page, the book is, “Copyright, 1901, by Frank A. Munsey, as ‘In the Shadow of War.'”  I wonder if that is the same Frank A. Munsey who is often cited as publishing the first pulp magazine, “The Argosy”?

In 1926, Arthur Schnitzler‘s “Lietenant Gustl” was originally published in English as “None But the Brave”.  According to the ABE Books Summary:

Originally translated as None But the Brave in 1926, Lieutenant Gustl is one of the great Austrian writer Arthur Schnitzler’s most acclaimed novels. Written entirely in the form of an interior monologue, the novel recounts the moment-to-moment experiences of a swaggering Austrian military man. In a cloakroom after a concert, Gustl gets into an argument with a baker who, reacting to Gustl’s rudeness, grabs his sword and orders him to have a little patience. Convinced he has been completely dishonored, Gustl ponders suicide and wanders through Vienna wishing for the baker’s death. When he learns that the baker has, in fact, died that evening from a stroke, he immediately returns to his aggressive and hateful nature, and relishes a duel he had entered into days before. A tour-de-force of modernist point-of-view, Lieutenant Gustl is highly critical of Austria’s militarism, and resulted in anti-Semitic attacks on Schnitzler when it was first published in 1901. But Schnitzler’s influence was enormous; James Joyce is said to have been influenced by this book in the writing of Ulysses.

Actually, that second book sounds kind of cool!

BOTW–Buffalo Stout

Buffalo Stout-3

Recently it seems like there has been a lot of Belgian brewers who are attempting to adapt American beer styles to Belgian beers.

I guess it is sort of tit for tat, as so many American brewers are now attempting to brew Belgian style brews!

Buffalo Stout caught my eye at the local grocery. A cowboy-themed Belgian stout! Crazy!

Buffalo Stout-4

No idea what the text there says. Ingredients, however, are, “water, malt, hops, yeast, and refermentationsugar.”

Buffalo Stout-5

It’s on the sweet side, it must be admitted. But not cloying.  I had no problems finishing most of the bottle while making dinner, and I don’t have a huge tolerance for overly sweet beers. Probably less sweet than many of the Imperial Stouts made in the US.

Plus, the use of Belgian yeast strains plays out nicely in the late flavors, giving it a interesting complexity not usually found in American Imperial stouts.

Dinner, Aug 7, 2009

Speaking of cross over attempts, a video was recently made public which showed Anthony Bourdain (Of the Travel Network’s No Reservations), Chris Cosentino (Of San Francisco’s Incanto restaurant), and Lance Winters (Of Hangar One/St. George) cooing over an experimental flask of foie gras vodka (Winters: “the distillation room looked like a lipo suction clinic while we were making this!”). If chef’s are gonna start getting all up in bartender’s grills, I figured I might as well do the same.

Stopped on the way home to pick up some chicken breasts to convection roast. Made a sort of paste or rub out of juniper berries, black pepper, lemon peel, rosemary, salt, and olive oil. Moistened it further with Anchor’s Junipero Gin.

Roasted at 400 F until cooked through.

Served with a porcini mushroom and summer squash risotto. Salad with capay farms heirloom tomatoes.

I don’t know about the “Foiedka” cross over, but I can say that both the Buffalo Stout and “Gin Marinated” roast chicken were both successes!

Pink Pearl Cocktail

Pink Pearl Cocktail

Pink Pearl Cocktail.
(6 People)
Take 1 1/2 glasses of grapefruit juice (1 1/2 oz Grapefruit Juice), a dessertspoonful of lemon juice (dash lemon juice), 1/2 a dessertspoonful of grenadine syrup (dash grenadine) and the white of one egg. Add plenty of crushed ice and shake thoroughly.

Weird. If glasses equal 2 oz, this cocktail only has a little more than 3 oz for 6 people. Savoy Cocktails for 6 almost always amount to 12 oz. Seems like something is seriously missing.

I don’t know about you, but it seems to me like it is the booze.

I might recommend trying something like the following:

Pink Pearl Cocktail

1 1/2 oz Grapefruit Juice
1 1/2 oz Mild White Agricole Rhum (Barbancourt white, Batiste White, or 10 Cane Rum)
dash Lemon Juice
dash Grenadine
1/2 oz egg white

Dry shake ingredients, add ice and shake to chill. Garnish with dashes of peychaud’s bitters on top.

Ah, yes, quite nice. Hmmm… The Pink Baby may be given a run for its money!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.