Whiskey Trail: Day Three

Day three included visits to Woodford Reserve and Wild Turkey. Out of all the distilleries we visited, these were the two that were least familiar to me. My introduction to American whiskey was through Jack and Cokes or whiskey and ginger ale highballs. Woodford wasn't as well known within my college circles, and if we were going to buy whiskey, it would probably be Beam or Jack.

One of the coolest parts of each tour was their master distiller. At Woodford, Chris Morris showed us around and answered my (many) questions about booze, history, classifications, and boozy science. Outside of the nerdery, the campus was gorgeous. Theirs is the oldest working bourbon distillery in the country. It's beautiful, and holds the distinction of being a National Historic Landmark.

The coolest part of visiting Wild Turkey was getting to hear from Jimmy Russell. He's been making whiskey there for 60 years (!!!) and knows or knew every important player in the bourbon game. In fact, he's been making bourbon for ten years longer than bourbon was legally required to be made within the U.S.

He's also friendly. When he found out I was from Alabama, he said, "Well, War Eagles!" We were able to get him into storytelling mode, and he told anecdotes about his friends, bourbon and changes in legislation. He's a living part of bourbon history, and I want to collect his stories.

The third day was also where the journalists started hanging out and talking less cautiously. After dinner, we came back and spent time sipping Seelbach Cocktails in the Seelbach Hotel bar. Unfortunately, we weren't able to tour the Rathskeller speakeasy area due to time constraints.

I also realized on this day (Wednesday) that I wanted to come back. The science and history and picky details of whiskey production are amazingly interesting, and I want to learn as much as I can about them. There's only so much you can glean from online sources, and I want more. I'll for sure be back.

#allthewhiskey

Two weeks ago, I was invited to go on a media trip around the American Whiskey Trail. After a few seconds of indecision, Adam convinced me that I would be crazy not to.

So far, he’s been right. Before I left, I successfully pitched six related articles. I feel more legitimate about calling myself a writer than ever before. Bonus points: three of them are in a new-to-me publication.

As a bartender, learning about whiskey making and everything that goes into it gives me personal knowledge of the subject. Touring distilleries gives will give me a sense of the place where it's made. Talking with distillers gives me ideas for new ways to use spirits in cocktails. Traveling opens me up to new experiences and people and ideas.

During the trip, I’ve been using the travel time (other than the drive up, duh) to work. I’ve gotten a blog post and a fact-check assignment nailed down, and I’ll hopefully get to work on other things during our drive to Lexington.

If you want to follow the fun in real time, I’ll be using the tag #allthewhiskey to label my tweets and Instagram posts. Over the next few days, we’ll be visiting distilleries including Bulleit, George Dickel, Jack Daniels, Jim Beam, Maker’s Mark, Woodford Reserve. We’ll also be participating in a small producers dinner and touring Vendome Copper.

I’m a happy camper – I’ll be sippin’ and writin’ all week long. Bring on the whiskey, y’all.

Expert Drinker

At this time two years ago, I was wasting away in an office job to make money. It was what I thought a career had to be -- grunt work with a generous helping of boredom and convoluted power structures.

When I got the chance to bartend, I jumped on it. From the outside, it seemed both nerdy and glamorous, and I wanted to be part of that culture. To catch up, I studied drink and product flashcards every day. I asked bartenders I knew for book recommendations, and read them all the time.

After a little while, I started writing about what I'd learned. It was easy and challenging all at once: I'd become passionate about cocktails, so I wanted to do their stories justice. It was a topic I'd come to know well, so it was sometimes hard to translate my knowledge into an accessible story.

But explaining product and cocktails are both parts of bartending, so I used every shift to refine my narrative about a certain drink or a technique or an ingredient. Once I started practicing, it became easier and easier to explain it out loud and in writing.

As an adult, I've had trouble owning up to what I am and what I want to be. It took me a long time to call myself a writer, and a few months of bartending full-time before I would call myself a bartender without a qualifier. Even now, I'm not a drinks expert. What I am is an expert drinker. I've developed a palate, know how to balance and re-balance a cocktail, and consult the Flavor Bible enough to figure out what liquors play well with what flavors.

I'm still learning, and I'm still putting off reading the stack of cocktail books I keep by my bed. With writing, tutoring, and regular bartending shifts, I can make time to read an article or two every day, but I've had a lot of trouble keeping pace with my drinks library. To become a true drinks expert, I'll have to dive back in, and soon. I'll start on it tomorrow.

Cocktail of the Hour -- the Aviation

To truly enjoy the Aviation and appreciate its name, you have to think back to when air travel was a luxury. Picture a elegant seating area inhabited by suave gentlemen and well-coifed ladies. Imagine full-service dinners on tables with real table cloths served by happy stewardesses (term used for historical effect).

In that context, the Aviation's name and makeup makes more sense. It's a bit of a mystery -- I couldn't find much background on this Prohibition-era cocktail other than it was inspired by the air travel available around that time. It's a crisp cocktail with a tart bite and a dry finish. Per the recipes I found online, it's also incredibly versatile.

Per Wondrich's article on Esquire, it's made with maraschino liqueur, but no crème de violette. This recipe first appeared in Harry Craddock's 1930 edition of the Savoy Cocktail Book, and makes the drink reminiscent of the icy cloudscape that passengers experience when they fly.

According to most other sources, the crème de violette is essential: it provides the drink's recognizable hazy purple-blue color. Either way, it's a gorgeous drink that can call up memories of a simpler -- and more glamorous -- time. To find your way back, experiment with the proportions until you find what takes you back.

Recipe: 1 tsp Crème de Violette (optional) 1/2 oz maraschino liqueur 3/4 oz freshly squeezed and strained lemon juice 2 oz gin

Combine all ingredients in a cocktail shaker. Add ice, and shake vigorously until chilled, about 12-18 seconds. Strain into a chilled coupe glass and garnish with a maraschino cherry (optional).

Starting Fresh

"Tell me, what is it you plan to do with your one wild and precious life?"

Last weekend, I came across the Mary Oliver poem that included that line, and it's stuck with me. Since then, I've been hustling my freelance game harder than ever before. As a result, I'm calling September The Month of Just Doing It. So far, I've pitched two national publications and one regional one. I've requested an update from a private client, and scheduled an interview.

Even though I haven't been blogging, I've been writing more than ever before on many of the same topics. Here's a handy list of life updates:

• I still love cocktails. My dream of writing for mental_floss has been a reality for almost a year, and my editor's help in finding my voice in science writing has been invaluable. Read those posts here.
• I'm exercising regularly. Not all of the written entries have been posted yet, but having Chris Conn as my personal trainer at Omega Life Fitness has pushed me to a new level of fitness. On to the next goal.
• Rejection is OK. I've already had a pitch rejected from one national publication, but immediately pitched another. If my motivation to keep moving, working, failing and learning ever stops, I'm finished as a freelancer. For The Month of Just Doing It, I will continue to research and pitch new stories, even if they fail. I also entered a cocktail competition earlier this year and made it to the finals. I didn't win, but did learn a lot from the process itself.
• I'm engaged. Even before I was engaged, I was writing for Love Inc., a wedding publication dedicated to all love -- equally. I've written about buying a wedding dress, getting engaged (in that order), and various industry trends.
• I don't like new things. As a writer, being change-averse is both silly and counter-productive. Without experiencing new things, you can't develop new material for any medium. This weekend, Adam and I went to a marksmanship clinic. It was a new and thoroughly frustrating experience, but I can now hit a target with a damn fine grouping at 100 yds, and am a passable shot up to 400 yds. This winter, I'll go hunting with Adam for the first time.
• Bartending is still awesome. Writing and bartending are two of my passions, and getting to pursue them both concurrently is amazing. But both take hustle, hard work and energy. Over the next few months, I'll be ramping up my networking on both fronts to see how I can move them forward.

Cocktail of the Hour -- the Ramos Gin Fizz

The Ramos Gin Fizz is one of the most time-intensive and physically challenging drinks for bartenders. In fact, its original instructions call for a 12-minute-long hard shake. Though most modern bars will shake it for two to five minutes, it still requires an intense physical effort. As a result, some bars will charge a lot more for this libation if it's ordered during peak service hours.

Out of respect for my fellow bartenders, I'd been hesitant to post about it. With the advent of spring, this delicious, traditional New Orleans cocktail is something I've been craving on a regular basis. As well, its surprisingly straightforward place in history should be discussed and respected.

With all that said, please be considerate of your bartender when ordering this drink.

Historically, this drink has its origins  in the 1880s. Henry Ramos, a New Orleans bartender of the time, created this drink and ignited a craze. It became so popular that he had at least ten bartenders on the clock every night to keep up with demand. It's not hard to see why -- its creamy, fluffy texture is reminiscent of Lebanese ice cream and its taste is light, delicate, floral and entirely tasty.

As with most classics, variations on this drink have been made with different syrups, juices and garnishes. As spring approaches, experiment with different gins (I prefer either the Old Tom style) or different proportions to fit your taste.

Recipe:

1 dash orange flower water (orange blossom water is the same thing) 1 egg white .5 oz fresh lemon juice .5 oz fresh lime juice .5 0z simple syrup .75 oz heavy whipping cream 2 oz gin

Combine all ingredients in a shaker tin. Shake vigorously without ice for at least 45 seconds. Add ice and shake vigorously for several minutes until the tin is frosty. Strain into a chilled Collins glass and top with soda water to create the foam cap.

Cocktail of the Hour -- the Sherry Flip

After ten months of bartending, I've tasted through quite a few different sherries. Before that, I considered sherry to be a product only for cooks and older women. Needless to say, the range of styles and flavors quickly turned my apprehension into appreciation. In cocktails, this ingredient can add aspects such as dryness or a sweet, round nuttiness. High quality sherry also adds a lovely rich, velvety body. Flips are the oldest defined class of cocktail. Modern variations usually involve an egg, sweetening agent and base liquor or liqueur, but the earliest flips were most likely variations of a spiced, sweetened and beer-based punch. This cold weather drink was probably also heated with a poker, causing sugars to caramelize and the whole brew to hiss and boil. The result was a complex mix of sweet and bitter from quickly heating the mix with the poker.

About 150 years ago, the first references to cold flips appear. As rum and other spirits became more available within Europe and elsewhere, they replaced beer as the base for the flip. Some bartenders (or home bartenders) added egg and sometimes cream to the mixture, and the cold flip was born. Though the inclusion of cream is now categorized separately, this class of drinks has a long and well-established history.

Since most bars no longer stock fire-heated pokers (can haz industrial heating rod?), cold flips have become the more prevalent cocktail option. These creamy, sweet, rich confections are the perfect nightcap or post-dinner dessert.

Recipe: 2 dashes Chocolate molé bitters 1 whole unpasteurized farm egg* 1 tsp Grade B maple syrup 2 oz sherry (NOT CREAM OR COOKING SHERRY) Combine all ingredients in a cocktail shaker and shake vigorously for 20 seconds without ice. Add ice and shake for an additional 20 seconds or until combined and chilled through. Strain into a chilled rocks glass.

*If you're apprehensive about using an uncooked egg in a cocktail, read my primer on the subject here.

I'm Not a Mixologist

During bar shifts, one of the most frequent questions from customers is if I'm a mixologist or a bartender. I usually reply that I'm just a really nerdy bartender. Recently, people have accused me of selling myself short through my answer. The truth is that I just don't like the term "mixologist."

As defined by the Oxford English Dictionary, a mixologist is "a person who is skilled at mixing cocktails and other drinks." At its root, a mixologist is a craft bartender who's good at what they do. However, the definition is vague and fails to take into account the word's connotations.

The first problem with the term is that no standard is set. It's unclear which cocktails are required knowledge and what skills must be used in their creation. Since craft bartending is a vibrant and evolving field, this requirement is fluid. New cocktails are created daily, and the amount of knowledge available about product and classic recipes and cocktail history is constantly expanding.

My biggest problem with the term is with the word's connotations. A mixologist is someone who is interesting but largely unapproachable. Their quirky drinks or personal eccentricities can alienate parts of the population by making them feel out of place. In the Portlandia episode "Mixologist," bartender Andy Samberg makes a ridiculous and somewhat off-putting cocktail that makes his customers swoon. Three cheers for a ginger-based bourbon drink with rotten bananas, egg whites, egg yellows, lime zest and much more...

Though he's playing up the role, he's riffing on everything that can make craft cocktails intimidating. In a city like Birmingham where the cocktail scene is still growing and developing, it's easy to spook people who are new to the concept. That said, it's just as easy to make customers feel welcome and answer their questions about drinks and product. To do so, you just have to be a really nerdy bartender.

Cocktail of the hour -- the Tom Collins

Over the past two weeks, the weather in Alabama has ranged from snowy and cold to severe thunderstorms and highs in the 70s. Since we're quite confused about whether to turn on the heat or air conditioning, I thought it would be a great time to feature a cocktail named for a troublemaker -- the Tom Collins. Cocktail historians will tell you that this drink was named for a 19th century bartender, a prank that shares his name or both. The prank was pretty simple: a mischievous chap would pick a target and convince him that a fellow named Tom Collins was either looking for him or had been taking full advantage of him. It was such a popular gag that the height of its popularity has been dubbed the Great Tom Collins Hoax of 1874.

Some commerce-minded bartender proceeded to name a drink after the hoax. After that point, unsuspecting victims who barged into pubs clamoring for Tom Collins would find themselves served a rather delicious beverage. Credit for the drink's creation is where the story gets murky. Many sources give this honor to John Collins, a waiter from London's Limmer's Old House. If the drink originally bore his name, it's likely that the change came from substituting Old Tom gin for another style.

Though its exact origin may be unclear, the Tom Collins first appeared in Jerry Thomas's 1876 The Bartender's Guide. Since then, it's become one of the most iconic and refreshing summer cocktails. Like the French 75, its light, fizzy, citrusy deliciousness is built around a potent base spirit that packs a wallop. As the Girl Scouts say, be prepared.

Recipe

1 oz simple syrup 1 oz freshly squeezed lemon juice 2 oz gin (preferably Old Tom gin)

Combine all ingredients in a cocktail shaker. Add ice and shake for 12-15 seconds or until cold. Strain into a chilled Collins glass over ice. Top with club soda or sparkling water to taste.

Cocktail of the hour -- the Pimm's Cup

In the craft cocktail world, many drinks can fall under the umbrella of a single name. The Pimm's Cup definitely belongs in this category, but it's also special because the name only comes with two requirements: it must contain Pimm's and it must be served in a cup. As a result, it's rare to find two bars -- or even two home bartenders -- who make this libation the same way. Many variations on this theme are tangy, sweet and refreshing. Originally, Pimm's made six different liqueurs from different liquors that were infused with their proprietary blend of herbs, spices and juices. Due to changes in management and demand, Pimm's No. 2 - 5 were discontinued about 40 years ago. Now, the only Pimm's available in the U.S. is Pimm's No. 1: a tea-colored, gin-based herbal liqueur.

This citrusy liqueur does well when combined with citrus, spice, berries or herbs. Thanks to its deep flavor, each of these different ingredients brings out unique qualities in its taste. Though the first Pimm's cup is thought to have been created by a British bartender named Pimm's, the historical record is entirely fuzzy on its origins. Historically, New Orleans and Britain have both claimed the Pimm's cup as their quintessential drinks, so you should create your own house Pimm's cup to suit your own taste.

Recipe:

1 oz fresh squeezed lemon juice 1 oz simple syrup 2 oz Pimm's No. 1

Combine all ingredients in a shaker tin. Add ice and shake for 12-15 seconds or until chilled through. Strain into a chilled Collin's glass full of ice and top with ginger beer to taste.

Cocktail of the Hour -- the Ward 8

Out of all the contentious drinks I've featured so far, the Ward 8 might just top them all. With at least three origin stories and hundreds of recipes, the diversity of its manifestations almost rivals the Old Fashioned's. In fact, when a New York Sun writer called for readers to submit their Ward 8 recipes in the 1940s, he received more than 500 replies.

People get territorial over their whiskey cocktails.

According to the available mishmash of cocktail history, Boston was definitely the Ward 8's birthplace. It was probably created within a decade of 1900, and is most likely named for one of the city's voting districts. The most popular backstory is that it was created to celebrate a political boss's election victory in north Boston, but this story seems to have originated in 1951. Other sources credit other bartenders who worked at the hotel where this alleged party occurred and yet others give credit to other venues.

The Ward 8 is a whiskey sour sweetened with grenadine. The use of orange juice and the amount of grenadine varies by recipe, but however it's made, it usually turns out light, spicy and slightly dry. Since so many recipes for this beverage exist, I'm not going off the reservation by saying that if my recipe doesn't suit your fancy, tweak it until it does.

Ward 8 1 tsp - .5 oz grenadine (to taste) .5 oz lemon juice .75 oz orange juice 2 oz whiskey Add all ingredients to a shaker tin. Shake vigorously for 13-17 seconds or until cooled through and strain into a chilled coupe glass.

Introducing -- Stock The Bar

Last week, David Griner challenged me to pick the drinks I'd mix for stock photo characters. After a few trial names were thrown about, Stock The Bar was born. Without further ado, here's round one!

1. Brickman obviously needs a Blood & Sand. It's sweet without being cloying and contains Scotch -- the perfect combination to loosen him up. But watch out for sales pitches. The drink's color may trigger residual brick salesmanship.

2. Silence in the library! This perturbed teacher probably loves quiet, Doctor Who and suspenders, so a Sidecar would be suitably geeky. It might be a little sweet for her taste, so I'd add a dash or two of bitters to dry it out.

3. Following the Golden Rule is paramount in life, so this yogi will drink as I drink. Does rye whiskey, lemon juice, Luxardo and green Chartreuse sound appealing? Maybe not on paper, but he'll have the Final Word.

4. If Fae Barbie wants a double vodka soda with lime, that's what she'll get. Unless she's an avowed whiskey drinker as well, there's not much I can do to change her preference.

5. This child of the corn will take a Dirt 'n' Diesel. With blackstrap rum, Fernet, demerara, Cynar and lime juice, this earthy recipe needs rebalancing but should be dark, rich and challenging.

Cocktail of the hour -- the French 75

Since it's my birthday week, I thought that an easy, bubbly cocktail would be perfect for the Cocktail of the Hour re-inauguration. The French 75 is just gin, citrus, sugar and champagne (or prosecco, if you're partial). Despite its simplicity, the drink packs a kick much like its namesake -- an accurate and quick-firing field gun used in World War I. Per cocktail lore, this lovely libation was most likely named by a Parisian bartender around 1915ish, but its roots go back much further. In the 19th century, upper class folks on both sides of the pond drank a mixture of bubbly, citrus, sugar and ice. Dump in a little bit of readily available gin and voila, the French 75.

Other stories indicate that the French 75 was also, in some circles, a brandy drink. The shift away from brandy may have been caused by the wine shortage that also changed the Sazerac's base liquor. Personally, I prefer gin to brandy here -- gin makes the cocktail herbaceous while brandy slightly spices and sweetens it. If I can get my hands on a bottle of Pierre Ferrand 1840, I'll try it again and report back.

It's also possible that a bartender subbed champagne for soda in a Tom Collins as some early versions of the recipe specify that the drink is served over ice. In this version of the French 75's origin story, it's not clear if the substitution was intentional. Regardless, the result was delicious.

Like the daiquiri and gimlet, this cocktail probably existed for decades before it was named, so history buffs and cocktail nerds alike can savor its qualities.

Recipe: 1 oz gin .5 oz lemon juice .5 oz simple syrup

Combine all ingredients in a shaker tin. Shake for 12-18 seconds or until chilled through. Strain into a champagne flute or coupe glass and top with 1 - 2 ounces of champagne.

2014

2013 was full of more love, triumph and running than any other year before it. At the beginning of the year, I was about to leave my first (and probably last) ever corporate job to start working at a local hospital. After only a few months, I left that job to bartend and freelance.

As a beginning bartender, the hours and fluctuating pay have been challenging, but knowing I don't have to keep office hours can be its own reward. Technique-wise, it's been so fun to begin mastering the basics and working towards a deeper understanding of the foundations and science that underpin it. However, the combined time constraints of Adam's and my work often mean that we can go days without seeing each other for more than five minutes. During this upcoming year, I will set my priorities and honor them as such.

I also began treating my writing like a business and building it accordingly. This approach has expanded my market significantly and given me a bit of financial wiggle room. Connections within my network have afforded an online column for mental_floss, pieces for a gorgeous wedding magazine and a continued relationship with my first freelance client. In 2014, I'll build my market and marketable (writing) skill set even further.

This year also marked the start of my journey to become a runner. It hasn't been easy or extremely consistent, but it's consistently demonstrated the necessity of exercise. I haven't been blogging much about writing or running recently because I had too much material. Once that had passed, I didn't have enough so I stayed away. That changes in 2014. Instead of trying to continue a breakneck pace of personal blogging, I'm cutting back.

Each week, I will be posting twice: one Cocktail of the Week post and one running or writing post. Two posts each week will provide a stable schedule (hopefully) without giving me an excuse to skip runs. 2014 looks different than any previous year, but it looks pretty nice from here. Bring it on, 2014. Bring it on.

Not-so-needful things

It's come to my attention that I'm hard to shop for. Personally, I think my interests are pretty straightforward, but if I need something, I'm not going to wait for a holiday. If I can afford it, I'm likely to buy it immediately. So, here's a list of the nonessentials I've got my eye on right now by category of interest:

• For running, I'm looking out for deals on GPS watches and extra pairs of running tights and headbands. Though I haven't been the best at keeping up with running during the deadline crunch, it'd be good to stock up for the cooler months to come.
• Writing-wise, I need to update my business casual wardrobe. Some of the pieces in it were purchased when I was a completely different shape. Since I'm cheap and hate shopping, it'll probably be a while before this need is met.
• Though I get a lot of practice bartending while I'm on shift, I should probably stock my home bar. After purchasing a mixing spoon and shaker tins of my own, I'm getting closer, but I need to also stock vermouth, fruit, syrups, strainers, bitters and rum. My wishlist is also full of bartending books: Gary Regan's The Joy of Mixology, David Wondrich's Punch! and Imbibe!, David Embury's The Fine Art of Mixing Drinks, to name a few.

Let's be honest: I'm probably not going to leave my couch today. I don't like the concept or execution of Black Friday and therefore will not be participating if I can avoid it. I hope your Black Friday is similarly relaxing!

Manifesting a manifesto

Outside of blogging personally, I maintain a laser focus on my goals. I'm pretty damn good at managing my time and resources and forming connections with interesting, diverse people. On here, though, I've held on to the idea that I could write whatever I wanted whenever I wanted and use this website as a personal portfolio.

Once I formulated a set editorial schedule, I started working past my mental blocks and got in a blogging routine. It didn't evolve how I thought it would, but it evolved into my writing about topics I care about deeply and talk about often. With that in mind, I've put together a kind of manifesto of my intentions for this blog:

This blog is a record of my journey as a writer, runner and bartender. It will be an honest accounting of my life, even when the truth is uncomfortable. It's my place to show kindness and love for others, to strive to be a better person and to learn everything I can that will add value to my life. It will also accurately showcase my talents as a writer -- even when I'm so busy I want to get off my schedule. Lastly, it will continue to serve as a point of connection with other amazingly talented writers in the community.

As I keep saying, I can't wait to see what other connections writing will add to my life. After two years of wonderful things, it can only get better from here.

Coffee and cocktails

As some of you may know, I work in a coffee shop that serves alcohol. That said, you won't find Kahlua or Bailey's on our shelves. We're not trained to make hundreds and hundreds of shots that will get you white girl wasted. But we are nerds. Any of the denizens of coffee world can talk your ear off about our espresso beverages and coffee beans, and any of us bartenders comes with a huge repository of product and classic cocktail knowledge.

Despite my description, Octane doesn't employ a cadre of fully functional (and well-coiffed) coffee- and booze-savvy robots. In the words of one of my coworkers, "We're the nerds who finally get to be cool because we're into coffee and cocktails." We geek out on this stuff because it's cool to us, not because of its newly christened place in popular culture. As a writer with a column on cocktail chemistry, I'm constantly looking to study parts of the drink making process that I haven't examined before. Personally, as a perfectionist who studied under one of the best (thanks, Angel!), my technique can always use a little work.

It's not perfect or truly glamorous work. In the past six months, I've lost weight from running around...and taken more time to recover from late nights. I might be young, but I don't bounce back as quickly from sleep deprivation as I used to. On average, I drink less than I used to, mainly because my palate has evolved so that I can't tolerate things I used to like a lot.

Over the past six months, I've learned a lot about how I like to live and work. After almost nine months of jobs I tolerated to pay the bills, not dreading waking up has been an amazingly positive change. It's also made a huge difference to know that I want to learn more about everything I'm doing when I go home. My cocktail book collection is growing at a very steady pace and doesn't appear to be stopping any time soon, and my home bar is getting stocked very slowly.

It's been amazing to see what a change of work environment has done in six months. Needless to say, I'm really excited to see where it will take me next. Until then, I'll be meeting the plethora of deadlines I have looming over the next two weeks.

Cocktail of the Hour -- the Corn 'n Oil

Though today's Blog Like Crazy topic is to tackle a controversial subject, I'm not going that far...yet. This cocktail's name may be provocative given the current "debate" over farm subsidies and fossil fuels, but it's named for neither of these things. With origins rumored to be in Barbados, the earliest recipe is a three ingredient highball.

Interestingly, none of the three ingredients resembled corn or oil. Some speculate that the oil part of the name comes from the thick black Black Strap rum, but the earliest iterations of the recipe call for aged rum, not its darker counterpart. This substitution was made rather recently by Murray Stinson of Seattle's Zig Zag Cafe -- the man responsible for bringing the Last Word back.

Stinson also changed the proportions of the ingredients. According to the label on John D. Taylor Velvet Falernum bottles, the drink is traditionally 3:1 Falernum to rum, but Stinson's version calls for the opposite. Each recipe creates a very different flavor profile: the bottle's recipe is a light, sweet summertime drink that would take the edge off a tropical summer. Stinson's drink, on the other hand, is a spicy, rich, deep concoction that brings out a different type of complexity in the cocktail. Others have riffed on this recipe, adding Coke and other ingredients for completely different ends.

As with most other drinks, the most important part is that it's to your taste. I've included both recipes so you can try both and draw your own conclusions.

Recipes:

Modern Corn n Oil

2-3 dashes Angostura bitters .5 oz lime juice or two lime wedges .5 oz John D. Taylor Velvet Falernum 2 oz Cruzan Black Strap

Fill a glass with ice. Add Falernum, top with rum and squeeze the lime juice on top. Add bitters and stir ingredients in the glass until chilled and fully combined.

Old School Corn n Oil

2 dashes Angostura bitters .5 oz lime juice or two lime wedges .5 oz rum from Barbados 1.5 oz John D. Taylor Velvet Falernum

Fill a glass with ice. Add Falernum, top with rum and squeeze the lime juice on top. Add bitters and stir ingredients in the glass until chilled and fully combined.

I get by with a little help from my friends

Last year, one of my favorite posts for Blog Like Crazy was about the power of female friendship. Though the majority of 2013 has been better than 2012, it's been friends of both genders who have made sure I stayed as sane as possible. They have shown me what love can add to even the fullest life and have embraced me and all my flaws.

The people I call friends have been amazingly supportive during my transition out of 9-to-5s that I hated. They were encouraging and loving, but if I was miserable and wouldn't admit it, they were more than willing to give me the kick in the ass that I desperately needed. It's been this strength and high set of standards that's lead me to demand more for myself and my life.

Bartending is a largely male-dominated field, and here in the South that can mean that women in the industry are held to a different standard. It's not easy, but it's satisfying and surprisingly intellectual work that adds layers and layers of complexity to what would appear to be a straightforward basic skill set. At Octane, I was the first woman to successfully complete the barbacking process at Octane, and am one of only a handful of female craft bartenders in the city.

My female friends especially have been my biggest cheerleaders in starting to bartend, so it's been amazingly refreshing to be able to pass along that support. Jack Wyrick, one of my incredibly talented photog/blogging/creative/handy friends (if you don't know her work, check out this and this), started at Octane this past Saturday. Seeing her focused on learning and joking around with people made me proud and excited for the future of the food industry and, more importantly, my friends here in Birmingham.

Y'all, it's important to earn money, but it's just as important to make a life instead of a living. My friends have pushed me even when it wasn't comfortable financially or psychologically to work towards what would make me happy, not what would provide benefits or a set 401K. Their support in hard times has gotten me through any and all obstacles in my way. They enrich my life with their stories and their advice, and I can't really and truly can't thank them enough.

Cocktail of the Hour -- the Champs Elysees

If you've ever taken a French class, chances are that your teacher made you sing the song called "Champs Elysées." When I first stumbled across the Champs Elysées cocktail on drinkboy.com, I couldn't get the song out of my head for weeks.

Tasting this drink made the earbug worth it. As a Sidecar variation, this brandy-based beverage is at once herbaceous, bold and delicately balanced. By most accounts, it's a cocktail that's remained largely obscure since it first appeared in Henry Craddock's 1930 Savoy Cocktail Book. In this edition, the recipe calls for Chartreuse, while elsewhere the green or yellow is specified. This ambiguity allows the bartender (or home bartender) some room to play, so use whichever you prefer.

So little is known about this drink's history that, much like the Last Word, ordering it is a pretty easy way to demonstrate interest in classic cocktails. It's also worth noting that brandy-based cocktails are sometimes viewed as foreign but are actually as old (if not older than) some of the most revered whiskey cocktails.

Recipe:

1 dash Angostura bitters

.5 oz simple syrup

.5 oz (green or yellow) Chartreuse

.75 oz lemon juice

1.5 oz brandy

Combine all ingredients in a shaker and add ice. Shake for 13-16 seconds or until combined. Strain into a chilled coupe glass and enjoy.