Sunday, July 18, 2010

Adventures in Drinking from the Heart

Just got back from an amazing trip home to Ohio and was mighty happy that mixology is alive and well in the heartland. The cocktail menu at L'Albatros had a fantastic vodka drink which they kindly substituted Hendricks Gin for moi :). A refreshing blend of rosemary simple syrup, lime, and soda to wake up the taste buds before dinner! I have to say the most inspiring dish was the chilled beet soup with watermelon and ginger---some things I hope to experiment with in cocktails in the near future.

But the best adventure of the night was to come at La Cave Du Vin, where the barman Eric educated me about the delicacy of making lambic beer. In his words, my favorite Lindeman's are like the Boon's Farm of lambic beer. Girl beer was what I called it, but he introduced me to a better kind, or rather, a more artfully crafted version true to the intention behind the premise of making a lambic. I can't remember the brand name (this was my third beverage of the evening), but the sour cherries really came through and then a beer finish, not the sugary almost wine-like quality of the Lindeman's. This reminds me of how my father introduced me to wine. We started with the sweeter reislings when I was still in high school. We were sitting outside at a restaurant in Akron when my father ordered me a glass. I loved the sweet, fruity taste and that I finally had a grown up glass---no more coke or tea!

And then as I got older, my taste buds craved the peppery bite of more intense reds. You can choose to evolve or devolve, one of my yoga teachers says. Life changes, our tastes change. May we all find something that makes us happy and takes us another step on the path. One sip at a time. Find something to savor.


  1. carly, did you know that in order to be considered lambic, it has to be open to the sky and the yeast comes from the air instead of being added?


  2. thanks so much, i love that image of open sky beer :)