The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.
Most Recent Entries
- And Now, A Look Back At Year 2014 [Back To The Food Future]
- Behold This Year’s Crazy Florida State Fair Food [Krispy Kreme Cheeseburger, Step Aside]
- The Best Things I Ate In 2013, Part 2 [And Some Of Your Favorite Flavors As Well ]
- The Best Things I Ate In 2013, Part 1 [Thanks For The Calories]
- A Little Sumthin’ Sumthin’ Extra For Santa [Up On The Rooftop, Snack, Snack, Snack]
- Epicurean Hotel, One Week From Opening, Tantalizes With Details [Goat Cheese On The Mini-Bar]
- A Word Or Two About Great Bar Food [And The Golden Snacky Award Goes To…]
- This Haiku Contest/Is All About The Fruitcake/Get To Writing, Stat! [Guess Who’s Judging?]
- Five Edible Christmas Gifts To Buy For Friends and Loved Ones [Black Friday Comes Just Once A Year]
- Giving Thanks For Alternatives To Thanksgiving [Turkey, Shmurkey.]
- Taking A Bite Of The Pillsbury Bake-Off [Fear And Baking In Las Vegas]
- Sea Urchin Crostini, Tiger Beef Salad And Faked Alaska [This Week’s Weekend Eats]
- A Way To Eat Kale For People Who Hate Kale [Chef John Besh Cooks From The Heart]
- The Sip: 3 Daughters Brewing Comes To Live [Pumpkin Tap, Carmel Cafe Cocktails, Great Sips]
- Remembering Marcella Hazan [The Most Important Ingredient]
The Sip: Drinking In ‘The Great Gatsby’ With Martinis And Mint Julep.
Posted May 7, 2013 by Jeff Houck
Updated May 7, 2013 at 03:13 PM
It’s understandable if you get the urge to tipple a few cocktails after watching the film version of the book “The Great Gatsby.”
I know I’ll want a cocktail, but that’s because everything Baz Luhrmann directs gives me a headache.
Alas, that’s another blog post.
The boozy reminders are everywhere in “Gatsby.” Author F. Scott Fitzgerald’s novel liberally uses drinks to define characters and frame the excesses of their gilded lifestyle amid the Prohibition Era’s restrictions.
Flappers in the book massaged champagne into Gatsby’s hair. The sweet French wine Sauternes was what Daisy got drunk on before her wedding. And mint juleps are the drink of choice at the Plaza Hotel when Tom, Gatsby and Daisy have their dust-up.
I asked Dean Hurst, director of spirits for Bern’s and SideBern’s in Tampa for a few Gatsby recommendations. He and bartender Danny Guess of Fly Bar in Tampa released an e-book late last year called “25 Classic Cocktails.” [link]
He suggested a julep made with high-proof bourbon – he used 100-proof Four Roses, a distillery that operated in the 1920s. (The company stayed in business claiming it was making medicinal alcohol. Medicinal, I guess, was in the lips of the beholder.) Hurst says a high-proof bourbon will fight off the watering down effect of the julep’s crushed ice.
Hurst also advises not to muddle the mint in the julep too hard. “That way you get the oils of the mint leaf without getting the more vegetal notes,” he said.
He also picked a gin martini, using 2 ounces of gin with 1 ounce of dry vermouth like Dolin or Noilly Prat, and a dash of orange bitters.
Drink up while you can Gatsby wannabes. You never can tell what the stock market will do tomorrow.
7-8 Mint leaves
1 teaspoon Sugar
3 ounces Bourbon
Muddle mint and sugar in the serving glass, which should be a silver cup.
Add crushed ice halfway and stir with a swizzle stick until the glass frosts. Top off with more crushed ice and a few mint sprigs, add a straw and you are done.
2 ounces Gin, Tanqueray Malacca
1 ounce Dry Vermouth, Dolin
1 dash Orange Bitters
Stir and serve in a chilled coupe with a twist of lemon peel