Mocha Madness

1.5 oz Godiva White Chocolate Liquor
1.5 oz Stoli Vanilla Vodka
1.0 oz Starbucks Coffee Liquor

Shake with ice and pour into martini glass rimmed with cocoa powder.

The Weekly Three

Mostly weekly, anyway.

Informed Revolution. I like to think that we are all ready to stand up for what we believe, even if it means the scorn and violence of others. Natalie Manes and the Chicks deserved their Grammys this year because their music is great and they were clear in their determination to be honest about their opinions. I add one more voice to the chorus saluting them.

The right is sometimes right. The ultraconservative Libertarian jingoism of Heinlein might not be your cup of tea (it is not mine) but there can be no denying the power of this novel of rebellion on the Moon. If you have not read this, then now is the time. If you want to be prepared for the revolution to come (wherever you might be) this is your instruction manual. Plus, it is darned funny at times.

Live free. Have a Sam Adams and wash it all down. Our founding fathers had to work for a living when they were not staging a revolution. Surely they enjoyed a cold one after a long day planning the birth of Democracy.

Ice Jewels

One of the things you will find that distinguishes a great bar from an average one is the use of a single large ice cube or sphere when serving a drink like whisky on the rock(s). This model prevents dilution of the spirit while still providing the chilling effect.

If you can't make the big cube at home, these look like a fun alternative to entertain your guests.

Square One Vodka

Made a trip to the liquor store yesterday (in WA State the liquor store has the appeal and feel of a welfare office (yes, I know welfare is a thing of the past (or so they tell me))) and will have tastings of the things I bought over the next couple of days.

But, saw this great looking Square One Vodka bottle on the shelf and wanted to mention it here. Didn't buy any since my focus was elsewhere, but will certainly get some next time. It's organic!

Iron Chef Morimoto

The elf has been traveling and that has caused a serious decline in entries over the past week. I promise to do better, especially now that I am drinking.

The boss and I were in NY this past week for meetings. Wrapping up meetings means time for dinner (and drinks)! A bud of the boss suggested we hit Morimoto, and we did.

Hidden behind fluttering red banners, this is a restaurant of bold neutrality in color and design. It was not overwhelmingly busy, most likely due to it being both a Monday and President's Day. Good to know dead presidents were working for us.

Behind the curtains and through two sets of glass doors you enter. It is split-level and the bar is downstairs. We were taken to the back of the room and the sushi bar. Extending along the back wall and in front of the kitchen, the sushi bar is a powerful statement. It forms an anchor for the entire space and seems to float in air. The chairs are comfortable, solid, and perfectly integrated into the bar. The web site for the restaurant has great pictures of all of this; on to the food.

We had a lovely and very helpful server, so we asked her to recommend. Her suggestions were on the mark across the board -- it really pays to trust your server.

Here is what we ate:
toro tartare -- an unusual presentation of the fish pressed into a slab and the little metal spoons used to scoop and eat, but taste was amazing
spicy king crab -- super flavorful crab in the shell with nice bite, lots of it
sea bass -- served in a rich broth with Japanese eggplant and avocado tempura (avocado tempura rocks!)
soft shell crab roll -- perfectly prepared

Food is nice, but the real fun is always in the liquid. Here we had one of the special brew house sakes:
Morimoto Ginjo -- lots of fresh fruit including pear and plum, hints of vanilla throughout. This was an outstanding sake and beautifully served in a custom decanter set in a bowl of ice.

Morimoto himself was there, hanging out casually around the sushi bar, helping some people he seemed to know, and appearing very genuine.

This was well worth the visit.

Evil Bitch

I am such a sucker for a sexy label on a bottle of wine. A couple of months ago I found a bottle of "Bitch" at Whole Foods (love their wine section!) and bought it for my wife. It was a really drinkable Australian Grenache in a cool bottle. Screw top made it perfect.

So, I come home the other day and find she has purchased me a bottle of Evil. How darn good is that! The bottle is all black and red (contrasts to the pink of the Bitch) and screams "bad bad boy".
What does this Evil taste like? Fruit, like that which must have tempted Adam and Eve. Evil tastes of sharp fruit, some currants, and a bit of oak on the back of my tongue. Evil has a fair bit of alcohol coming off of it in the glass, but that is not overwhelming. I taste a tiny bit of pepper on my tongue after the wine goes down.

Whisky

I have been crawling around figuring out which whisky links I really like (or at least find useful).

Whisky News -- This site provides a comprehensive overview of the world of whisky, with more emphasis on the "business" side of it than the "drinking" side of it. The site design is very stylish as well.

SingleMalt.tv -- You need to pay to get the full membership here ($39.95) and I have yet to do so. However, the previews look interesting enough. Catch the interview with Michael Jackson (the writer, not the freak) and try to determine if that man has had just a wee bit too much whisky. (The preview feed also shows the UK versions of the Mac/PC commercials -- very interesting and cool.)

Whisky Guild -- very comprehensive site that has a lot of good info, but also a lot of advertising. I drop in now and again, but can't say I stay around long.

Boulevard

Dinner at Boulevard last night was so lovely I couldn’t resist the opportunity to share. Everything was simple and delicious and the libations were perfectly matched.
Boulevard is currently ranked #2 in San Francisco, right behind Gary Danko (which is hot on my list to try). The interior is warm and cozy and the service is solid but informal.

We started with my new fave the Billecart-Salmon Brut Rose… a perfect intro to a romantic evening. It’s a blend of Chardonnay, Pinot Meunier, and Pinot Noir and is the most beautiful pale pink. Quite delicate and refined.

The amuse bouche was a scrambled farm egg with caviar over perfectly cooked asparagus… a new combo for me, but really delicious.
From there we moved on to their perfect Ahi tuna tartare, after which the chef sent us a bite of their truffle ravioli. I could live on that dish.
We shared flakey, delicate Sea Bass and one of the best Filet Mignons I have ever had (paired with spinach with a gorgonzola crust and fingerlings- that plate was almost licked clean).

A 97 Giuseppe Quintarelli Valpolicella complemented the entrees well with Italian earthiness and perfect balance.

Am I gushing yet? *Sigh*

--From Lauren

Zen

How can I count the ways I love Zen Green Tea Liqueur? Perhaps it is the color, so unlike anything ever seen in actual green tea. Perhaps it is the flavor, hinting at green tea, apples, melon, and a touch too much sweetness. Perhaps it is just the name and the lovely bottle.

Some good background on it at Luxury Experience. A good recipe at Cocktail Times. Best background is at your local liquor store.

It is also pretty interesting over ice, if a tad bit strong. Perhaps I should try it in some real green tea for a nighttime beverage.

Blue Ice Vodka

Sometimes I shiver at the thought of yet another new vodka, but the category seems to have infinite elasticity.

Blue Ice Vodka has a strong pedigree with William Scott, Master Distiller, listed as the force behind it. Plus, a great looking bottle.


Luxury Web has a great tasting report and cocktail recipe.

I need to find a bottle, but the backwards WA State liquor system probably won't have it until 2008 or 2009 or....

The Perfect Martini

Memories and Martinis work together nicely. There was period of about 2 years in my life where the very thought of a Martini made me ill (this the result of a lost weekend that began with nothing buy pitchers of Martinis and popcorn). But, most memories are pleasant. One is perfect.

Before you die you should find a perfect Martini. It adds something to the memory of your life and the steps you have taken along the way. Life is not easy and we truly deserve simple pleasures.

My perfect Martini was in London, my favorite of all cities. I was there for a business trip and enjoying all the city had to offer. Dinner was scheduled with someone I knew through work and he had named the OXO Tower as our destination (he was a native, so he was to be trusted).

Waiting at the bar for my host and his wife to arrive, I ordered a Sapphire Martini. The bartender, all English reserve and polish, set about his task. He measured out the ingredients slowly and he used Vermouth (none of the silly "just say the word 'Vermouth" and you have enough"). Into the cocktail mixer it went and then he stirred. Yes, stirred. Not too fast, but a steady and rhythmic stir. I was transfixed. Having stirred at least ten times, he then poured it into a chilled glass. Not one of the bathtubs that are called Martini glasses lately, but a reasonable size glass. He poured it over an olive loving impaled on a pick, the symbol of my heart pierced by a drunk Cupid's arrow.

When I had the first sip, with the sun setting and overlooking the Thames, I knew it was perfection. The people around almost dropped their voices to a whisper as I drank in the moment. I felt the liquid rush and then the warmth fill my soul.

No Martini since has delivered that state of bliss. I hope that one never does.

The Weekly Three

Lame joke:
There are three types of people in the world. Those that are good at math and those that aren't.

No one ever laughs.

But, I like the number three. It is balanced and gives you options. Three feels like a bounty whereas two seems like merely a choice. I can easily count to three.

Thus, The Weekly Three. I think it is fun to have a little something you can count on each week to help you kick back and forget your troubles or plan for the future. The Weekly Three should do just that. Hopefully.

I think that the perfect combo consists of a good book, a good album, and the right drink to tie them together. Sometimes the combinations seem obvious, sometimes not. I'll put them out there and see what happens.

Kind Of Blue -- Miles Davis

The Last Opium Den -- Nick Tosches

Johnnie Walker Black on ice

Kind of Blue is my favorie Miles record and gets the nod because it represents a controlled style of improv, an amazing set of players, and a near-hypnotic quality as you listen to the instruments each speaking to the other. From trumpet to sax and with the bass underneath holding it together, this album is one long fix.

The perfect complement is Tosches' quest to find the last opium den and what happens when he gets there. I am a huge fan of his writing style, all lyrical wordplay that seems to be written by an unsung poet of New York (he is a 20th Century Whitman). The book is short and delivers its own opium-like hit.

Johnnie ties it all together. Nothing too fancy like a single malt, just a classic blend that you would easily find in the hands of Miles or Nick as they relaxed before their work, during it, and then after.

That's my first Weekly Three. If you want to suggest a trio, send me some email.

Now, go have a drink.

Wine: Nonno Zito

Dinner at XYZ at the W this evening (so many letters, so little time).

Had a nice glass of Nonno Zito Red (mostly Barbera, from what I could tell).

Very rich and earthy at the start, with lots of raisin. A nice hint of earth and mineral at the back of the throat after that initial sip. Moderate alcohol. Over time in the glass developed some spice and kept the rich earthy flavor.

Recommendation: Drink it

Tres Agaves, San Francisco

Visited Tres Agaves this evening in San Francisco with Lauren, a very smart and personable geek/dj from Current TV. I hope she is going to become a contributor to The Saucy Elf (are you Lauren?).

All we had were some glasses of wine - a Spanish Sauvignon Blanc - and the obligatory chips and salsa they put on the bar. So, my comments are limited.

Their focus seems to be on Tequila and the collection looks huge. I can't really say that I am a huge fan of Tequila, but people I know and love assure me it is a good thing. If that is your ride, then Tres Agaves is your place.

The vibe seemed ok, if a bit too "khaki" for me (or, "golfy" as I have been telling my sales gal at Nordies -- I hate "golfy"). But, people were crowding in when we left at around 6:30. The location is sweet if you work down by AT&T Park.

Bar service was a bit slow and inattentive and we had to ask for water. The wine menu was limited but seemed well selected. Chips were pretty good and salsa was thin.

At the very least, a real entry for the elf!

What's it all about?

Sinatra was often photographed with a drink in his hand, likely scotch. Dean Martin was the same, though his was evidently often non-alcoholic. James Bond has his martini (we'll discuss shaken v. stirred some other time). These and other iconic images helped form who I am, although I can't sing or dance or save the world.

There has always been a certain allure about "having a drink". Either alone when you are sad or with your buddies when you are happy. A nice bottle of wine says romance and a cup of joe wakes you up in the morning.

The Saucy Elf is a state of mind, a digital haven, a virtual bar, and an outlet for some of my passions. Like all things online it will change over time and fit the interests of the audience (and my own). Hopefully there will be others with similar passions that take a seat at the bar.

The scope of The Saucy Elf will be wide ranging, but mostly focused on drinks. Cocktails, wine, whisk(e)y, beer, coffee, tea, sake, and anything else interesting we find. It will also be a place for stories and lies.

Over the next few weeks I will be setting the stage for this site and hopefully up and running full-speed sometime in March. If you have tips or links or other good stuff to share, please send it my way. Comments are below or you can just send me email:

[item 1] @ [item 2]dot[item3] where item1 = norman, item2 = thesaucyelf and item3 = com
(forgive the complexity, but anything to avoid more spam).

So, belly up to the bar and let's listen to some tall tales!

Sit down, have a drink

The Saucy Elf is getting the bar all ready and hopes to be open to everyone very soon.