31. March 2011 by Dan.

This is a picture from our deck on Black Oak Lake taken on the first day of spring.  That was ten days ago, and things are looking a little more promising now.   There is a lot of industry in the northwoods being conducted by deer, grouse, turkeys, squirrels, rabbits, foxes, and bobcats.  I haven’t seen any bears yet, but I’m sure they are making an appearance somewhere nearby.

People on the other hand are more scarce this time of year.  We’re in limbo between the most popular cold and warm weather activities , so our visitors and seasonal residents are engaged elsewhere.  Many of our local business, including the Bear Trap, are closed for cleaning, repairs, and a break for the staff before the start of the summer seven-days-a-week adventure that will last into the fall.

I sort of enjoy the pace and the feeling of having the world to myself, but I get restless for the summer season to start long before it actually does.  Our guests excitement at being back in the northwoods fuels our own energy levels, and reminds us every day how lucky we are to be here.

Part of enjoying cocktails lies in the anticipation while they’re being prepared, and I suppose we should take a lesson and savor the shoulder season.  But I promise we’ll be well ready by the time you get back.

Your favorite bartender,

-Dan

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17. March 2011 by Dan.

Bitters are an alcoholic liquid made with some combination of spices, fruit, herbs, roots, and spirits used as a flavoring agent in cocktails and food, and sometimes as a tonic.  There are many commercially available formulas, and they vary in taste and character based upon the (usually top secret) recipe.

The oldest and best known is Agnostura aromatic bitters, created in 1824 by Dr. J.G.B. Siegert in an effort to provide relief to his patients with peptic distress and sea sickness.  A German national, Dr. Siegert was at the time on an adventure in Venezuela helping Simon Bolivar beat the daylights out of their Spanish oppressors, but he soon became distracted by the growing popularity of his concoction.  His commercial expansion made him famous worldwide, and was safer than fighting a revolution.  It also spawned production of competing versions.

Now you can find bitters in just about any bar and most grocery stores.  A few dashes are an essential ingredient in Old Fashioneds, traditionally belong in Manhattans, and can be used in many other cocktails.  Here are some other uses…

•  Try a teaspoon of bitters in a glass of club soda on ice as an aperitif or as an aid to digestion.  Put the ice in first, then the soda, then the bitters.  If you change the order you’ll make a foamy mess.

•   For a case of the hiccups, saturate a lemon wedge with bitters, then bite the lemon and suck out the juice.  Don’t expect this to taste great, but its surprisingly effective.

• I’ve heard reports that bitters can be used as a mosquito repellant when rubbed on your skin.  I can’t vouch for this one, and frankly I don’t recommend that drink ingredients be applied topically.  If the bugs are that bad, go inside and have a cocktail.

Your favorite bartender,

-Dan

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2. March 2011 by Dan.

Merlot is the most widely planted grape in the Bordeaux region of France, but good quality Merlot wines are produced in many countries, including ours.  Merlot is characteristically a soft red, with velvety tannins and black cherry or plum flavors.  It can also be a little sweet or even syrupy, so spring for good quality if you’re going to choose one.

Decoy Merlot has been popular as a pairing with our Glazed Roast Duck or bone-in Porterhouse Pork Chop, though it can certainly stand up to a steak.  This is a fairly serious Napa Valley red, with tart black currant and plum notes, and a hint of cherry and black pepper.  This is also a wine that doesn’t need a lot of cellar time, so we recommend it as a reliable choice when you visit us.

Your favorite bartender,

-Dan

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