Fruits and vegetables are where syrups can become a little complicated. Too much heat with some things will ruin a syrup, while too little may not give you the desired effect. The good news is that anything you can think of is up for grabs. If it grows together, it goes together is the main principle of both cuisine and cocktails.
We fashioned a simple meal of sandwiches and whiskey, adding another layer to our ensembles to keep out the cold. Bryce Canyon National Park is a leader in dark sky protection, and on clear nights up to 10,000 stars can be seen from as far as the Andromeda Galaxy. We surveyed the Milky Way, stretched out over the horizon, our view unimpeded by our campfire. The campsites that had earlier felt so close, now barely visible, their fires, satellites, piercing the darkness.
Due in large part to the cocktail renaissance of the last few years, shrubs have come screaming into the present from an era when the United States were but a gleam in the Founders’ eyes. Shrubs are an old method of preservation, and when done properly, you can enjoy the fruits of summer’s labors in the dead of winter. They’re used in cocktails in a similar fashion to syrups. The component parts are a subject, a sweetener and vinegar. We’ll break down how to do a basic shrub and what the rules are, so that you can break them when you make your own. There’s a bit of science involved behind the scenes, and the whole process is based in fermentation, but don’t let that shake you. Making a shrub is as easy as discovering penicillin, when you get down to it.
National Parks Pass in our hot little hands, we set out through downtown Moab, marveling at the idiosyncrasies and contradictions of the tourism-based economy. We had a specific loop planned out for our tour, hitting a few vistas and stopping at the Sand Dunes Arch. Even within the small span of the park the landscape was constantly changing from sheer red rock walls to rolling hills dotted with juniper to gray, green and yellow dunes, frozen in time.
The biggest market in town is just down the street, and while it took some time, we’ve got a decent handle on which are our favorite stalls and who doesn’t rip off the gringos. We still stick out like sore thumbs because we’re 4 inches above the average height, but we’re getting better at being confident and nondescript. All the same, we do get rolled from time to time. A dollar for 3 pears? Fuck you, Abuelita, I don’t give a shit if yours are the best in the market.
Once you’ve mastered basic drinks, you’re ready to riff on them. Learning the rules allows you to break them. Since our options at the liquor store are scant, we’ll mostly be doing this with different infusions and different house-made syrups. We’ll take a trip to the market with the next few posts and play around in the kitchen.
Infusions are an ancient trick bartenders began using in earnest in the 1980s, and they’ve now become de riguer for cocktail programs and home cocktail enthusiasts alike. It’s an amazing and incredibly easy way to clean up some cheap alcohol (as some of the heavier oils and compounds will be absorbed by your infusion subject), or to simply elevate your favorite spirit or cocktail. I happen to love cane-based spirits, and Cristal is a solid product. It’s also well within our budget at 8 dollars a bottle.
Markers pointed out soaptree yucca and a Mexican orange bush on the way to the ruins of a Butterfield Stagecoach Station. One had a quote from celebrated Pittsburgh author and environmentalist Rachel Carson, and it felt like providence seeing her words as we began our journey into untamed lands. Red-tailed hawks swooped low overhead, barely visible through opaque fog. Our hair and clothes collected tiny droplets. The worsening weather insured we were not going to be hiking up any peaks.
“Whenever we destroy beauty, or whenever we substitute something man-made and artificial for a natural feature of the earth, we have retarded some part of our spiritual growth.”