Stuart Hobson and Heartland Distillers

Hey, kids! This month's Indianapolis Monthly (February by the cover date) has a great little piece on Stuart Hobson, the former owner of Fisher's Liquors who's now making his own vodka with his new company, Heartland Distillers, I had a chance to go chat with Stuart before the holidays (and snap some pics), to get the skinny on his new Indiana Vodka. Artisinal spirits are taking off like fire-water in Chicago and points north. Heartland is Indiana's first entrant into the market -- although we hear there's another on the way. Hobson also says his license is the first new distiller's license granted in Indiana since Prohibition. (And no, his still isn't named "Carl". That's the family name of the still maker -- from the old country.)

Summer Cocktail Treat: Pomegranate Limade

Growing up in hot summers, our drive-in soda treat was a cherry limeade. Still to this day, I can pop through a local drive-through in my home town and get a huge styrofoam cup with filled with soda, a squirt of 7-Up, cherry syrup and fresh squeezed limes. I figured it was time to make this a grown up treat and voila' -- fresh limes, simple syrup, soda water, and pomegranate liquor. Crushed ice is a must. Perfect!

Three Latest and Best

Junipero Rules! Our viral campaign is already working! As I arrived at Meridian for a cocktail, I found Simon and Nolan lingering after their delivery of Junipero. Chef Dan Dunville placed his order first thing yesterday -- and several folks asked for it, too. Good job, gin drinkers! Add Meridian to the list of bars offering this sweet nectar.

Bacon and...Bacon! Nothing says summer like sweet tomatoes and the big, honking BLT at The Distillery. Perfect on the upstairs deck at lunchtime. (Did I mention *bacon*?!)

Mt. Tam Triple Cream: It's no secret I'm a big fan of the cheeses from California's Cowgirl Creamery, but this one, this is special. Thick, salty, gooey -- it's everything you want a cheese to be. Drink it with a bottle of fine, dry champagne. (And find these hockey-puck sized cheeses at The Goose.)

Junipero Gin: Ask for It

For years, my clear liquor of choice has been gin so it's been pleasant to see the spicy nectar going through a bit of a renaissance when it comes to more handcrafted products. As with any semi-artisinal product, distribution is always the key. So, imagine my surprise last year when I discovered Crossroads is equally bullish on hand-crafted, small batch gin and distributes my beloved Junipero.

For the uninitiated, Junipero is a spicy gin but still dry without the heat of T-10 and without the slight harshness of Sapphire, much more elegant and smooth than Boodles, and miles above the sweet, tasteless uncertainty of Hendrick's. It is possibly one of the best martini gins I've ever had, born from the distillers at Anchor in San Francisco (also known for Anchor Steam beer and Genevieve gin).

But here's the problem. While Junipero is easily found at bars in other cities, and on liquor store shelves here, few Indianapolis establishments have yet to add it to their list. When I asked one steakhouse bartender when they'd have it, he replied "When one more person than just *you* is asking for it."

So, what can we do? We can all ask for it. I propose we gin drinkers engage in a bit of viral marketing. First, go buy some Junipero and try it. (I found mine at Kahn's.) Going off the assumption that you like it (and I think you will), the next time you order gin in a bar, ask for Junipero. They'll say "We don't have it," or if they're good, they'll give you a list of the gins they do have, or if they're, say, Bugg's Temple, they'll look at you like you have two heads, and say "What is *that*?"

Servers, bartenders, managers, you have to help. Take your requests to your GMs and bar managers. Say "we have a customer who keeps asking for this gin, Junipero" or better, "I had three people ask for this tonight. Why don't we carry it?"

The liquor business often works on promos (to get the product in) and advertising (to create demand), something that smaller companies can't do. Their products have to succeed on merit. And this is one product that should succeed. So, let's help give it a little push. Gin drinkers, unite!

And, by the way? A very few local bars already carry it, so look for it at Noah Grant’s, Oceanaire, Ruth’s Chris, St Elmo, Stone Creek Inn, Melting Pot in Indy, and FARM, Malibu, and Truffles in Bloomington.

The Best Summer Cocktails -- Part I

The search for the best summer cocktails is on. What are they and where to find them? Earlier this week, newsgoddess Kate Shepherd and I set out to see what downtown bars could put their money where their liquor was. We saved a few popular spots for Part II (including venerable favorite Palomino). Look for them in the next few weeks!

First Place -- The Stoli Doli at Capital Grille. I was a little skeptical. Isn't pineapple infused vodka so Sullivan's five years ago? But at Kate's recommendation, we stopped in to give this perfect summer cocktail a try. Light, fruity, just sweet enough, and served straight up in a martini glass, this one was a winner. (Kate's comment: "sneaks up on you." More than one or two will make you "tipsy beyond belief.") $11.95.

Runners Up: There's a fine line between a summer cocktail and a fruity martini list, but most of these sweet treats fall firmly on the summer cocktail end of the spectrum.

Arnold Swartzenegger: McCormick and Schmick's take on the Arnold Palmer but with Ruby Red Absolute, Level 1 vodka and fresh squeezed orange juice, $7.50. Kate: "nice blend of lemon and sweet" RW: "all fresh squeezed. Love the grapefruit."

Basil Grape Refresher: Also from McCormick and Schmick with muddled basil, white grapes, vodka, lime, and ginger ale, $7.00 This one has potential if you like herb infused drinks. RW: "Gingerale makes this super sweet, maybe too sweet" Kate: "A bit too herb-y for me. Refreshing but way too much basil."

Worth A Try:

White Mango (left) and Citrus Mango Heat with a jalapeno garnish

Citrus Mango Heat (McCormick and Schmick) with jalapenos and soda, but not sweet or mango-y. Lots of pepper heat/kick, $8.50."Light, refreshing with a kick, pepper cuts the alcohol" "If you're looking for mango drink, keep looking." "soda fizz and slight heat of the pepper are really unique"

Lemoncello Sangria (Weber Grill). Tempted by rumors of their sangria, we decided to give this white sangria with lemoncello a try, $7.50. "good zesty blend of lemon and wine"

Mojito (Capitol Grille), $12.00. The bartender said they had one so we thought we'd give it a try. It was...um...slightly strange. Good, topped up with Mumm, but strange. "Not for the traditionalist" "Would be good on a hot day" "Lime, mint, and champagne, good but odd."

Pomegranate Mandarin Sangria (Weber Grill) Anyone order a Kool-Aid? This super-sweet red sangria was too cheesy for me. The cruncy diced apples on top were nice, though. $7.50

White Mango (McCormick and Schmick) This super sweet cocktail seemed like basic mango puree and vodka. Too sweet and sticky, even for summer. $8.50

Cocktails at Fogo Update!

Had a nice chat with the folks at Fogo corporate today to get the bottom of this cocktailing issue. They want everyone to know that you *can* cocktail at Fogo without committing to dinner. They don't have a bar menu, nor can you eat in the bar, but you *can* have all the caipirnhas or wines by the glass you would ever like in their comfortable bar. They recognize that folks may come in for drinks to check out the space or even have a pre-dinner drink before toddling off to dinner somewhere else.

I let him know that several folks who attended the opening had been told otherwise, and that I had also been told otherwise recently when I called. He said it's all sorted out now. Chalk it up to new staff training or miscommunication. Either way, I can hardly wait for a caipirnha or two even without the meat feast.

Shut Out at Fogo de Chao

Want a Caipirinha? Forget Fogo de Chao unless you're staying for dinner. This new Brazilian steakhouse doesn't allow casual cocktailers in the bar. (The person on the phone says they can only transfer bar bills over to dinner tickets.)

The Dish confirms what we'd heard: Chef Kathy Jones is already leaving Bistro de Paris in Carmel. The food at this little place is surprisingly good but they were nearly empty on a recent Sunday for brunch while Muldoon's and Bazbeaux just down the block were packed.

Dunkin Donuts Downtown: Cory at IBJ's Property Lines reports on the new look for the old Rosslyn, now a Dunkin Donuts. They are scheduled to open on June 25.

Update: The folks at Fogo corporate say you *can* have cocktails only in the bar.

Q: Where to find the best Mojito?

I thought I'd put together a little thing on summer cocktails and found that I don't really know where in town to get the best mojito. What do you all think?

Earthquake! The Real Kind and the Cocktail Kind

Good morning, Indiana earthquake survivors! Some strange bumps in the night woke me up just in time for a little morning shake-up call. What a weird one -- long shaking and lots of vibration (the *earthquake*, people.) Long California habit sent me straight to the USGS Earthquake report but looks like a few folks got there before me. It was up by the time I logged in -- 5.4 over in Illinois. Who knew yesterday's warm day was earthquake weather? In honor of our own little temblor, here's a cocktail to make the earth move for you -- The Earthquake!

1 part gin

1 part Bourbon

3/4 part Pernod or absinthe

Mix and serve over ice in a Collins glass (some recipes show straight up in a martini glass, too.)

Hey, kids! It's Friday and the weather's great! Look for some interesting downtown restaurant news that should be coming later today, but in the meantime, how about a round up of what some other blogs are covering:

**Over at Gut Check, they have a trailer for a new competitive eating game (on the Wii, natch). Disgusting or coolest thing ever? You decide.

**The return of the serious martini, at least in New York from the NY Times. Thank the gods, gin is back. (Quick, someone alert Scholar's Inn, excuse me, "SI". Their new martini list is *awful*.)

**Michael Bauer from the SF Chron has a unique Northern California take on "hyper-local" but fails to recognize the Bay Area is no longer nearly as far ahead as they think. More than one new chef has discovered we Hoosiers are much further ahead of the times than they expected when it comes to sourcing local meats and produce. (Between Meals)

**On the other hand, some chefs are looking to buy local and having a tough time. Anyone know any carrot farmers? (Babelfish Tartare)

Three Latest and Best -- All Cocktail Edition

Hey, kids! Think I've sidestepped my cocktailing ways? Think again! Ahoy!

My Favorite Bar Dinner: or even better, Best Salad Ever at Mo's, A Place for Steaks. Oh, dear wedge salad. I'd forgotten how much I love you. Your crisp iceberg head, your crunchy bacon, your red tomatoes. Oh, you provide me with my entire days serving of vegetables all covered with thousand island dressing. And blue cheese. (We decided Thousand Island needs a new moniker -- something to keep up with inflation, maybe "Million Dollar." )

Vodka and Caviar at Morton's: Whether it was the new martinis or the excellent company, we had a great time at Morton's Vodka and Caviar night. We previewed some of the new cockatils -- they follow a much more traditional "martini" line so don't look for sticky sweet "girly-tinis" but subtle flavors that let the vodka shine. And enjoyed loads of smoked salmon, tuna tartare, and Petrossian caviar. (What, you people thought that open tin was just sitting out for decoration? We dug in!) My favorites? The lemon thyme martini and the lightly flavored raspberry with fresh fruit with an honorable mention to the cucumber with the salt and pepper rim.

And Then On To...: I'd forgotten what a great party drinks list they had at Nicky Blaine's -- along with a much better cigar list than I remember. Bellied up to the bar and chose a couple of really sweet, fruity, cherry/cranberry/vodka/liquor drinks that were tasty but completely inappropriate for the cigar I was smoking. But I didn't care. Girly-tinis at Nicky Blaine's are the cocktail version of comfort food.

What I Learned in Indinapolis Dine

I always learn lots in Dine mag, but flipping through the newest issue, I found a few noteworthy tidbits worth sharing:

Zen Green Tea Liquor: I'm so glad this incredibly unique liquor has finally made it to town. We first had it at Proof on Main (or something like it) in their cocktail where it paired with chambourd for a tasty "iced tea" cocktail. It's the essence of green tea especially lovely over ice and mixed with any number of other fruit mixers. Delish! (Find it at Kahn's)

Indiana's Popcorn! I had no idea there were 13 different kinds of popcorn, let alone 13 grown in Indiana alone. This handy primer makes me want to clip it and hang it in the kitchen for reference. Or more likely, just make popcorn!

What's In Your Market Box? Everyone's talking about Farm Fresh Delivery! Common in other cities, Indianapolis finally has a market box service based on the community farming concept. Here's how it works -- you join for free, then use their online ordering to create a standing order for organic and local farm fresh fruit and veg. Prices can range from $25-50 an order. (You can also add in meat, dairy, and other items.) You're fresh produce arrives in bin which they reuse each time. There are various other community farm programs popping up around the area. (Some work from a slightly different model requiring a one time buy-in fee that gets you a weekly box of fresh veg all summer long!) It's great to see more options for eating local.

Yat's! Joe gives up the recipe for the chili-cheese etouffee, but be warned, it's complicated! It might be easier -- and cheaper -- to just head down to Yat's for a pre-made version of this crawfish laden treat. Who knew it was his ode to Wisconsin?

Holy Caipirinhas, Batman!

If I've noticed anything about the Indy epicurean scene lately, it's that we've finally become a cocktail city. Cheers to that! No longer are we subject merely to martinis, fruity daiquiris, and margaritas (or Sex on the Beaches--maybe Sexes on the Beach?--which I'm glad to say goodbye to after I bid adieu to a recent paramour who adored them--ugh!). Now we've got mojitos, Moscow mules, and caipirinhas! In fact, I had two of those Brazilian classics just this past week, and both of them were excellent. The first caipirinha was at BARcelona tapas; the second I had at the new steakhouse Brazilian Grill (on Lake Cirle Drive on the Northwest side). What is a caipirinha, you ask? Well, it's a concoction of lime juice, sugar, and cachaça, a smooth, rum-like alcohol distilled from sugar cane juice that is actually the fouth most consumed alcohol on the planet. The last time I bought some, I got it at John's downtown. A friend said he tried to get it at the new Kahn's on Keystone, but they were out of it (though they usually have it, the clerk said). A caipirinha is the perfect drink of summer, exactly what you imagine sipping on a sultry beach in Rio while the girl (or boy) of Ipanema strolls by (and it's potent enough to help you through not being noticed by said boy or girl). The best are a smooth balance of citrus and sugar, and both of the versions I had were good. The former was a bit more effervescent, perhaps with a hit of soda water. But it was fairly dear (and a tad small) at $7.50. The second was stronger on the lime and just a bit more potent all around. But both did the trick. At Brazilian Grill, a carnivore's paradise where you use a card with a green side and a red side to indicate whether you want more beef, pork, or chicken carved off a giant rod), the bartender made us a version using lemons, a ginger syrup, and basil leaves. The basil didn't come through very strongly, but there was a definite spicy hit of ginger in the back of the throat that made you sit up and take notice. So, if you're in a cocktail rut, try something from South America for a change at one of Indy's sexy new eateries. Saude!

Weekend Tidbits

Considering that I started my Friday needing a big Dr. Pepper to counteract last night's shenanigans, I was a bit late scaring up a post. Here are a few tidbits, scraped together to hold you over until next week.

The New Guy at Mo's: Ah, it's spring and change is in the air. Dan, the bartender, shaved his head, and there's a new manager in town. If his welcoming round of drinks -- including the chambourd kamikazi -- is any indication, PK is going to fit right in!

Girly-tini Night is Alive and Well: Nothing says Thursday like half-price martini night at Scholar's Inn. We had a seat at the upstairs bar for all the action -- crazy busy bartenders and lots of cut throat elbowing, and that's just to get a cocktail! It's still one of the best bar nights in town.

Police Nab Gin-and-Tonic Bandit: So, a guy walks into a bar, at a Bloomington O'Charleys', has two gin and tonics and a steak (total $25.96), then walks the check -- every Wednesday for four weeks in a row! On his last visit, servers decided to take matters into their own hands. He was nabbed by police as he tried to leave. Oh, so many questions. If you were going to dine and ditch a steak dinner, wouldn't you at least try Outback?

Ghetto Kroger Rehab Stalls: Rumor has it that the renovation of the ghetto Kroger on 16th Street is stalled for a while. (The word I heard was "abandoned.") Kroger, rightly so, refuses to bow to neighborhood pressure for a large, mixed use redevelopment. Sadly, it's an example of Center Township politicians trying to hold a large corporation hostage for ridiculous demands without regard for what their constituents really need which is a new, renovated grocery store.

Don't Forget Your Bloody Eyeball Martini

Happy Halloween -- Bwahahahaha. Just in time for Halloween, it's the bloody eyeball martini complete with bloody eyeball (made from a peeled radish with a sliced pimento olive.) Complete instructions for the cocktail -- and eyeballs -- from The Nibble.