Hey,
I hope all my American readers had a lovely gravy filled Thanksgiving and that those of you residing elsewhere just had a good week!
My wife and I went down to Austin, Texas to visit a friend and share the Thanksgiving meal with him. We did it simple and good: spatchcocked and roasted turkey, acorn squash with roasted onions, sage dressing, green beans and bacon, mashed potatoes, gravy, and a can of cranberry sauce! All of my favorites paired with a killer bottle of “Trinch,” a Cab Franc from the Loire. While cooking, I sipped on a local can of Crawford Bock from Karbach Brewing Company. Tasty stuff, even though it has a Houston Astros logo on the can.
I’m glad to have you here, and thanks to those of you on Instagram that pushed me over 4000 followers a day or so ago. That’s a big accomplishment for me, and I never thought my doodles would get that far. I guess I will just keep making them!
Giddy-up!
At the Bar
Our first night in Austin we popped into this little Japanese-inspired cocktail bar called Watertrade. It is tucked away inside Otoko, a 12-seat Japanese Omakase-style restaurant. The entire back bar is Japanese whisky and the list is rather impressive.
I ignored the whisky (to start) and ordered the first cocktail on the menu.
For the life of me I can’t remember the name, and they don’t publish their menu online, but it was gin-based with some sake and citrus. I enjoyed it though, sadly, my wife didn’t enjoy her cocktail, Yokaiberry, described as bright, herbal, and smooth. It also came with pop rocks on the side. Not her jam, or mine either.
When my cocktail was gone, I ordered a delicious Suntory highball that paired perfectly with an order of mouth numbing, sansho-dusted Funyuns and Caviar. Yes, you read that correctly, and they came with the bag and everything.
Other Notable Sips and Bites (Austin)
Great martinis and wonderful service at the South Congress Hotel Lobby Bar
The best seafood tower I’ve ever had at Perlas Seafood & Oyster Bar
I recommend the Grande Platter and a bottle of Bollinger for lunch
The 10-course tasting menu at Uchi
Ask them to pair the courses with a couple of beverages throughout the meal. We had some wonderful sake that I never would have ordered myself
Wakatake Onikoroshi “Demon Slayer”
Brooklyn Kura “Number Fourteen”
Yuki No Bosha “Limited Release”
Also check out their happy hour!
A lovely pint of Guinness at Foxy’s Proper Pub!
At Home
At home, we are still shifting into winter mode. The snow shovel has already been used a few times, and dinners are getting hardier. More roasting than grilling, and more soups and stews than gazpacho!
Concerning cocktails, I have been avoiding my usuals. For some reason, the at home martini isn’t hitting the spot lately. I think most of it is the cold outdoors. Dropping a drink to below freezing isn’t as impressive when the ambient temp outside is even lower.
While cooking, I find myself reaching for a beer or a glass of wine…or even a vodka on the rocks. I know, I know…but when is the last time you tried it?
After dinner, I have been slowly sipping on some single malt Scotches from my collection that over the years have been neglected. I have always been a Scotch person over a Bourbon person, and it's refreshing to revisit those old friends from across the pond.
Gift Guide
All the other newsletters I read seem to be putting together these giant gift guides for their readers, but I am not doing one. I will, however, tell you the three drinking related things I purchased this year that I use all the time and love:
You may think these are regular Guinness pint glasses, but they aren’t. If you like the black stuff as much as I do you will notice that a normal can of Guinness doesn’t fill up a 20 ounce pint, it leaves room at the top, and it drives me nuts. These are smaller and fit a standard can PERFECTLY, and the pour sits just proud of the rim like it should. Yes, they feel dainty compared to a pub pint, but have another and get over it!
CO Specs: Recipes & Histories of Classic Cocktailsby Cas Oh
I purchased this book at the beginning of this year, and it has been a true favorite. Not only does it contain the original recipes to any classic and most modern drinks you can think of, it has the modernized versions and a TON of history. I couldn’t recommend this book more for the shelf.
More to Wash Down
Articles
Gael García will receive 40% of Johnnie Walker sales
Bacardi cuts plastic in gift packs by 50%
The Best Beverage Packages of 2021
Craft spirit growth outpaces other spirits in the US
A Q&A With Johnnie Walker's First Female Master Blender
Big and bold beverage flavors to trend in 2022
2021 Winter Holiday Vermouth Guide
The 2021 Best Drink Books Round-Up
Anheuser-Busch InBev explores upcycling spent brewers’ grain for prebiotic
Products
Somehow, Coors Released a Very Good $60 American Whiskey
Stone Brewing releases Stone 12 Days of IPAs pack
Alcohol-free Heineken 0.0 launches on draught in the UK
The Rye Project, Volume One
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