WSET II - next step, certification!

So for a few years, I've played around with the idea of getting more formal wine & spirits education. While there's a ton of free information out there - and a lot of it can be picked up on-the-job or through self-study - there also exists certification programs such as the Wine & Spirits Education Trust, the Cicerone program, and the Society of Wine Educators....not to mention the venerable Court of Master Sommeliers.

Last year, I completed the PernodRicard BarSmarts program, which was pretty intense and covered everything from proper bar management, the history of spirits and cocktails, comprehensive recipes, and proper mixology. Although I'm not behind the bar, I felt it was a fulfilling and interesting course, especially the part about keeping a bar and managing one's mis-en-place: where the best place for ice is (and how to make it!), how to store one's tools for easy access, and how to best handle guests and provide top-notch service. This program is recognized in the industry but is meant for service-focused staff, which I'm not (although I might have some news on that shortly, too!)

Therefore, I've decided to enroll in the Wine & Spirits Education Trust's Level II Award in Spirits course, which began on May 16th. It's a 5-week intensive course, covering the *technical* aspects of distilling: the tools, methods, hardware, and molecular chemistry surrounding the creation of distilled spirits. The course is going to be tough, and I will have to sit for a remote-invigilated exam in order to pass, but when I do I'll be ready to continue my work in the wine & spirits industry with a greater understanding of the complexities surrounding spirits. They also have programs on sake, wines, and sub-specializations on Scotch and Irish whisk(e)y.

So far, so good - I'm about two weeks in, and diving deep into the various distillation methods and what the constituent parts of a distillate is - "heads, hearts, and tails" and the different things distillers can do throughout the process to balance and extract "congeners", or flavors. It's really quite interesting but a lot of work! 

To help me study, I'm enjoying a juniper peppercorn saison from Ardent Craft Ales. Saisons work well as a canvas for herbs and other flavorings; peppercorns are a common ingredient but the addition of juniper is most welcome. It's clearer than I was expecting, but still fresh and delicious!

Weekly Cocktail: "To Life and Adventure" at Dovetail / Viceroy Hotel DC

I recently visited Dovetail, executive chef James Gee's newest creation on the first floor of the Viceroy Hotel. It's part of a class of 14th St-(adjacent) restaurants I like - refined, elegant, but also lacking the stifling pretentiousness that certain high-end spots seem to exude. During my visit, Chef was kind enough to come and check on me as I was eating, my meal consisting of a wide spread of what the kitchen has to offer: New York strip steak; asparagus soup with egg and brioche; quinoa salad; and an array of small bar bites like pork cracklings, hush puppies, and kimchi deviled eggs. 

I've always said that one of my favorite parts about a restaurant or bar cocktail experience is seeing what fun and funky spirits the mixologist is slinging. I'm somewhat of an omnivore when it comes to spirits, with few things I really don't like or use (in that arena, anything that goes into the cloyingly-sweet Godiva liqueurs and goofy cruise-ship "tropical" neon-colored nonsense.) To open my meal at Dovetail, I chose their "To Life and Adventure", a fitting name for my personal DC philosophy.

"To Life and Adventure" is a mix of pisco, Pedro Ximenez sherry, Palo Cortado sherry, strawberry puree, lemon, vanilla. I'm a sucker for cocktails made with fortified wines, so it was a natural choice.

The cocktail is served in a pilsner-style glass and topped with fresh strawberry garnish and a huge sheaf of fresh mint. The cocktail itself is served over ice, and the strawberry, lemon, and vanilla gave it a really neat fruit-smoothie vibe. The blend of sherries, PX being sweet and dark with dried-fruit notes, and Palo Cortado taking on a dry, delicate profile of walnuts. The oxidized nature of the wine is perfect to blend with sweet, pulpy fruit, and makes for a fantastic summer sipper. Too bad their rooftop, Hush, isn't open yet! 

Do yourself a favor and check out Dovetail: 1430 Rhode Island Ave, NW, Washington DC. 

Weekly Cocktail: "Lucy Goosey"

Hello, is this thing on? 

It's been on a hot minute since I've been posting, totally my fault, as I've been focusing mostly on my magazine writing. I'm easing off that a bit as I am super busy at my day-job, so I get time to maybe visit my blog. Whew. What a busy year!

Here's today's cocktail, the "Lucy Goosey", named for my upstairs neighbor's dog Lucy.

Here's how to make it: 

• 2oz dark rum (I used Cotton & Reed's excellent PX Dark Rum)
• 0.5oz Pratt & Standard true ginger syrup
• 0.25oz lemon juice
• 4oz sparkling white wine (I use Trader Joe's Blancs de Blancs brut)
• 
  

Combine the first three ingredients in a julep shaker and shake over ice. Sift and pour into a flute and top with sparkling wine. Enjoy! I like the strong ginger flavor and mild bubbles from the wine. If you want something more effervescent, add 2oz of sparkling water and serve in a larger glass.