soul mass transit system

Dorkus Malorkus

[aphonik]

One of those wonderful things you pick up at estate sales and then forget about, only to rediscover randomly and fall in love with a few years down the road. This is a framed certificate from the Church of England Temperance Society, juvenile declaration, dated December 19, 1893 and signed by a Nellie Richards hailing from the Condover section of the Lichfield Diocese. “I hereby promise, by God’s help, to Abstain from the use of intoxicating liquors except under Medical Orders.” A noble intention, though I wonder how well the young Ms. Richards managed to keep the oath. In historical terms, the Church of England Temperance Society was founded in 1862 by Anglican priest Charles Webster Leadbeater, with the juvenile branch following in the 1880s. Leadbeater’s interest in spiritualism caused him to resign his priesthood and join the Theosophical Society, where he wrote extensively on occultist subjects like clairvoyance, the human aura, astral planes, etc. Definitely an interesting character and not quite the typical image of a staid temperance advocate. This is a strange and fascinating document, perfect for contemplating the peculiar paths of history while sipping a decidedly intemperate (but no less delicious) beverage. With sincere apologies to Ms. Richards. #churchofengland #churchofenglandtemperancesociety #charleswebsterleadbeater #nellierichards #lichfielddiocese #condover #antique #antiques #vintage #vintagedocuments #antiquedocuments #liquor #temperance #history https://www.instagram.com/p/B4jdPNplyzW/?igshid=ub131zrd4u1o

[aphonik]

Vintage Peychaud's Bitters, circa 1934 or 1944 (70 proof, volume 4 ounces). Manufactured and distributed by A. M. & J. Solari of New Orleans who apparently resurrected the brand following repeal. The Owens-Illinois glass mark on the base shows a 4 followed by what looks like a period, which might indicate 1934, but most likely indicates 1944 (assuming the dot is a period and not an imperfection). It's a beautiful bottle with a great level for its age, owing to the wax seal applied by a past owner to prevent evaporation. While researching Solari I found a high quality scan of a fantastic Peychaud's cocktail book released by the company in 1935 ("Peychaud's New Orleans Cocktails" by John Held Jr.). It's worth seeking out for the charming illustrations and the cocktail recipes (google EUVS Peychaud 1935). One drink in particular sticks in my mind: The Hacha Cocktail, a blend of equal parts gin and rye with a dash of Peychaud's and grenadine added "until blush pink," most noteworthy for its instruction to "rub the inside of the glass with a small section of fresh garlic." Sometimes there's a good reason why cocktails are lost to time. #cocktails #vintage #bitters #peychauds #sazerac #neworleans #antiques #booze #drinks #garlic

[aphonik]

The Innocence Mission started out as a dreampop "alternative" band in the early 1990s and had one song featured in the pilot episode of Beverly Hills 90210, then after a few modest alternative chart hits largely retired from the spotlight. But they continued making music at home in central Pennsylvania in the folk tradition as a stripped-down husband-and-wife duo (or I should say wife-and-husband duo, since Karen handles most of the songwriting work).

Their music is nuanced and complex, full of both light and shade, and exudes such warmth and quiet joy that I can't help but be awed by them. These home videos of Karen and Don performing together embody my ideal of domestic bliss. I could not love this more.

All day, since your haircut in the morning, you have looked like a painting, even more than usual. We are in the wind, planting the maples. We meet an older man who seems to know I miss my dad. And he smiles through the limbs. We talk easily with him until the rain begins. This is the brotherhood of man.

Waiting at the airport on my suitcase, a girl traveling from Spain became my sudden friend, though I did not learn her name. And when the subway dimmed a stranger lit my way. This is the brotherhood of man.

I never can say what I mean but you will understand, coming through clouds on the way. This is the brotherhood of man.

[aphonik]

New prohibition-era booze arrival: National Brand New England Rum made by the Everett Distilling Company of Everett, Massachusetts, distilled 1917 and bottled 1929. Old New England rum is fascinating to me as rum production was once a large industry around these parts. This particular rum was distilled only about 3 miles from where I live, near the intersection of Boston Street and Second Street in Everett (to the best of my knowledge) on the site of what is now a produce distributor. It was difficult to find even that much information about the company online and I suspect the distillery buildings have long since vanished but I may have to stop and take a look next time I'm over that way.

[aphonik]

Golden Wedding Rye circa 1940, a rare blend of straight whiskies bottled by Jos. S. Finch & Co., Schenley, PA, complete with original holiday box and a "Merry Christmas" tag to Bill from Nat. Apparently Bill was a teetotaler so it remains unopened for 75 years and change. How he managed to resist that "stimulating tang" for all those years I'll never know. But it's mine now. So thanks, Nat, whoever you are. #antique #whiskey #rye #stimulatingtang

[aphonik]

Chartreuse Yellow, circa late 1960s. This period has proved oddly elusive and was one of the few eras I didn't yet own an example of. Until now.

[aphonik]

Continuing with my Tiki-in-January theme, here is the signature drink of the hands-down best bar I visited on my trip to Chicago last summer, and more recently @imbibe magazine's 2016 Cocktail Bar of the Year award winner, @lostlaketiki, helmed by the incomparable @bagchatter. An escapist, tropical hideaway in the middle of a bustling urban center, with drinks that would make both Donn The Beachcomber and Trader Vic proud (and/or jealous). The drink is anchored by a heavy dose of aged Jamaican rum and passion fruit syrup, balanced with lime and pineapple juices and accented with the earthy sweetness of maraschino and the high citrusy bitterness of Campari. It's a complex, beguiling mix of flavors that is indisputably delicious and just challenging enough to maintain interest without stepping over the line. I feel like every neighborhood should have a bar like this, but very few hoods are so lucky. I know I would be there right now if I could. For now the drink will have to do: 2 oz aged Jamaican rum (I used a blend of 1.5 oz Appleton 12 and .5 oz Hamilton's gold Jamaican rum), .75 oz passion fruit syrup (@bgreynolds ), .75 oz fresh lime juice, .5 oz pineapple juice, .25 oz maraschino (Luxardo), .25 oz Campari, shaken with one cup of crushed ice and strained into a tall glass, topped off with more crushed ice to fill. Garnish with whatever you have on hand: pineapple fronds, slices, orange peels, edible flowers, or just a long orange peel and maraschino cherries like I did.

[aphonik]

It's now officially the worst week of the year (tail end, thankfully) so I couldn't resist the allure of a Mai Tai to diffuse the post-holiday January malaise and remind myself of sunnier days. This despite the fact that the only bottle of orgeat I currently have access to has been open for months and spent at least one unseasonably warm November weekend trapped in my car in Brooklyn. But it only looked a little cloudy and tasted okay so what the hell, right? If it somehow incubated a particularly virulent strain of, say, botulism over the last few months, well there are certainly worse ways to go than listening to Joy Division and sipping an Appleton 12/Clement VSOP Mai Tai. Number one on my desert island cocktail list.

[aphonik]

Red Heart Jamaican Rum circa 1940s. Shipped by Henry White & Co. of London and imported by National Distillers.

[aphonik]

Finally picked up a bottle from the El Dorado Single Barrel series over the weekend. I'd been interested in these for a while but the $80 price tag kept me from taking the plunge until now. "Single barrel" here is something of a misnomer since really each of the three releases in this series represents one distinct still and one distinct style of rum from the ED blender's arsenal. This is the PM bottling, drawn from the Port Mourant still, a double wooden pot still acquired from the original Port Mourant Estate and thought to be over 250 years old (according to both lore and ED's own web site). It's remarkable that a still this old, the last of its kind, is still in operation so despite the mixed reviews I couldn't resist the chance to pick this up for a very reasonable price in order to taste this distillate in its unblended form. Sipped on its own the rum is dominated by wood and spice and an unmistakable hogo funk. Bottled at a disappointingly low 80 proof, the spirit still manages to convey an intensity of flavor that is not necessarily well suited to sipping. But as the excellent range of @drinkeldorado rums proves, it is perfect for blending. Which is the approach I took here by using it in an Old Fashioned format with two other rums to add dimension and balance. And it's remarkably good. In fact so good that I am thinking of acquiring the other 2 single barrel releases so that I can make my own bespoke El Dorado blends. (Just imagine the possibilities.) For this one I used a full ounce of the Port Morant single barrel and lesser portions of Smith & Cross (to increase the proof and provide additional funk and complexity,) and Zacapa (to add depth and roundness). It's delicious and complex and perfect for old fashioned sipping. You can increase the Zacapa a bit to round off the sharp pot still edges of the other two rums if you'd like (up to 3/4 ounce I'd say). I would definitely make this one again: 1 oz El Dorado Single Barrel PM, .5 oz Smith & Cross, .5 oz Zacapa, barspoon rich demerara syrup, 2 dashes Angostura, dash (~10 drops) @bittermens Xocolatl Mole bitters, stirred and strained over a large rock, orange peel garnish.

[aphonik]

Taittinger Comtes de Champagne Blanc de Blancs 1973. Popped another vintage champagne to celebrate Christmas. Happily this one fares just as well as the 1970 Dom Perignon I opened a few months ago. Very fine bubbles that dissipate quickly becoming almost still, but deep and sherried with rich caramel and toffee notes. Delicious. So far I'm 2 for 2 on the estate sale vintage champagne finds.

[aphonik]

Charles Dickens's Punch recipe circa 1840s, via David Wondrich's "Punch" book and the new Punch app. I used a 60/40 blend of Smith & Cross and @drinkeldorado 15 year rums with Ferrand Ambre cognac, lemon, demerara sugar, and black tea. Flamed to melt the sugar and extract the lemon oils and because it looks cool. Finished with freshly grated nutmeg.

[aphonik]

Chartreuse scarf. Maybe I'll even get to use it at some point this winter.

[aphonik]

Something wonderful arrived today. Two 500 ml jugs of vintage 1857 Rhum Clement. At 158 years old this is without a doubt the oldest spirit I am ever likely to taste, decanted from an original 10-liter demijohn. Most of this will be distributed among friends but I get to keep a few precious milliliters for myself.

[aphonik]

Daredevil (Redbreast 12, McKenzie Rye, Black Dirt Applejack, Combier Elixir, Cardamaro, Aquavit, cardamom, demerara, Orinoco bitters). (at The Dead Rabbit Grocery and Grog)

[aphonik]

Fashionista, a beautiful cognac and sherry cocktail at the Dead Rabbit (Remy 1738 cognac, manzanilla sherry, plum, fennel, vanilla, lemon, allspice). (at The Dead Rabbit Grocery and Grog)

[aphonik]

A quick version of a classic holiday punch to round out the Thanksgiving meal. This is adapted from one of David Wondrich's many punch recipes scattered across the Internet. I wanted something with rum and tea garnished with nutmeg and felt like making a quick oleo saccharum, so that's exactly what I did. The blend of cognac and dark rum creates a rich, slightly funky base that works beautifully with the flavors of black tea and lemon. It's a simple but classic combination of flavors and surprisingly easy to whip up in reasonably small batches (perfect for small gatherings, or when you're the only one in the family who drinks real booze): Peel one lemon, avoiding the pith, and muddle peels in a bowl with 1/4-cup demerara sugar (I used white sugar) to extract the citrus oils. Boil 8 ounces of water and steep one black tea bag for 5 minutes. Pour brewed tea over lemon peel and sugar mixture, stirring until sugar dissolves. Strain out lemon peels and refrigerate. Stir together half of the tea mixture (about 4 ounces)* with 2.5 ounces cognac (I used Gabriel & Andreu Grande Champagne, which I think is a 30-year-old cognac that I probably shouldn't be using in punch but what the hell), 1.5 ounces dark rum (equal parts @drinkeldorado 8 year and Appleton 12), and 1 oz fresh lemon juice, then pour into ice-filled glasses (should be enough for 2-3 drinks). Finish with a dusting of freshly grated nutmeg. (*Use remaining half of tea mixture for a second batch of drinks.)