My latest Frolic Afield over at Alcohol Professor is To Catch Aperitif, a dizzy account of my efforts at the recent Manhattan Cocktail Classic Industry Invitational to expand my usual area of study beyond the world of whiskey. For me, this meant delving into the bitter, herbal, fruity, and floral world of Italian and Alpine liqueurs, aperitifs, digestifs, and fortified wines in the line-up of importer Haus Alpenz.
It’s time for a Kentucky Derby Frolic Afield. I’m back on Alcohol Professor, and in An Urban Bourbon Trail Through History I’m taking y’all on a tour of Louisville’s three most historic hotels: The Brown, The Galt House, and The Seelbach. Or, more accurately, I’m taking you on a tour of their bars. Special guest stars Abraham Lincoln, F. Scott Fitzgerald, and the hot brown.
It’s an amazing testament to my willpower that on my latest Frolic Afield over at Alcohol Professor, I did not title the article “Czeching out Czech Whisky” or “The Head of the Cock.” Anyway, On the Prowl for Czech Whisky is my look at two Czech single malts, the low-end Gold Cock and much higher end 23-year-old Hammer Head, as well as one of Prague’s coolest whisky bars, Whiskeria, inside an old medieval tower.
Everyone knows the Czech Republic is the beer capital of the world, but as I discovered for my latest Frolic Afield to Alcohol Professor, the way bars and restaurants contract with breweries means you often can only get one type of beer at a location, and then only one of the macro-brews. But the Prague Beer Museum is a pub dedicated to Czech craft brewing, with thirty Czech beers on tap. Obviously research was called for.
A light dusting of snow danced in swirling eddies across the sidewalk as we waited for the rumbling old elevator to arrive and admit us into its dark, wood-paneled interior. The operator nodded wordlessly to us, slid the door closed, and threw the lever that sent us upward in that creaking, moaning, shaking box. After what seemed an impossibly long and precarious ascent, the lift finally stopped and, just as wordlessly as he’d greeted us, the elevator operator bid us adieu and left us standing in a foyer lit by the yellow glow of incandescent bulbs. A row of wooden telephone booths lined one wall, and the sound of a little big band working their way through a Kay Kyser tune drifted to us on wisps of blue smoke coming from somewhere down a dark hallway.
My vacation was nice, but it’s time to get back on the alcohol beat with another Frolic Afield at Alcohol Professor. The Still on the Hill chronicles a visit to Napa and Sonoma, where I eschewed vineyards and went to the Charbay whiskey distillery — where I drank wine. Complicated story.
Had myself a little visit to the corner of Anchor Brewing that is dedicated to distilling Old Potrero whiskey. My latest frolic afield takes me back to Alcohol Professor and to San Francisco for Anchor Distilling: Making Whiskey Inside a Temple of Beer.
A seasonal Frolic Afield on Alcohol Professor celebrating both Krampusnacht and Repeal Day! Toasting Santa’s Devil showcases two beers, one American and one Italian, and one very special Krampus cocktail that will help you toast the repeal of Prohibition and the arrival of Santa’s most devilish sidekick.
One more Frolic Afield for the week, again at Alcohol Professor. Amid true crime tours, walking up lots of hills, and visiting Bruce Lee’s grave, I surprisingly ended up finding some time to drink. Seattle had a lot to offer, and Seattle Spirits is a look at my imbiber’s highlights.
I’ve been frolicking afield a lot the past few weeks, and here is yet another sojourn on behalf of Alcohol Professor. Portland is known primarily for craft beer and urban goatsteading, but Portland’s Distillery Row is a loose confederation of distilleries making all sorts of wonderful stuff, from whiskey to vodka and even baiju.