Giving Up the Booze

Zelda doesn't care if I drink Martinis or not.

Nearly six months ago, I essentially stopped drinking alcohol.

It wasn't because I have problems with addiction or dependency; quite the opposite. As I wrote in an earlier post, I've always been a moderate drinker and virtually never drink to excess. No, the reason for giving up alcohol was a health scare my wife had this spring. Something unexpected showed up on her mammogram. We were of course worried it might be cancer, but it turned out to be nothing. However, the doctor did inform my wife that she was at a higher risk for breast cancer thanks to her unusually dense breast tissue. According to the Mayo Clinic, "Women with dense breasts, but no other risk factors for breast cancer, are considered to have a higher risk of breast cancer than average." The Susan G. Komen organization states that "Women with high breast density are 4-5 times more likely to get breast cancer than women with low breast density."

Another risk factor when it comes to women and breast cancer? Drinking alcohol. It's an underreported risk factor but a well-established one. With that in mind, my wife decided to stop drinking alcohol. So did I, more or less (details on the wiggle words to follow). I did so out of solidarity, and because having a glass of wine or a beer in front of my now teetotalling wife does not appeal to me. For the record, she never once asked me to quit drinking.

Shortly after we chose to give up alcohol, I came across an article in Mother Jones magazine going into great detail about the cancer risks of booze for both men and women. A short excerpt:

On 1988, the World Health Organization declared alcohol a Group 1 carcinogen, meaning that it’s been proved to cause cancer. There is no known safe dosage in humans, according to the WHO. Alcohol causes at least seven types of cancer, but it kills more women from breast cancer than from any other. The International Agency for Research on Cancer estimates that for every drink consumed daily, the risk of breast cancer goes up 7 percent.... The research linking alcohol to breast cancer is deadly solid. There’s no controversy here. Alcohol, regardless of whether it’s in Everclear or a vintage Bordeaux, is carcinogenic. More than 100 studies over several decades have reaffirmed the link with consistent results. The National Cancer Institute says alcohol raises breast cancer risk even at low levels. 

The article also states that "researchers estimate that alcohol accounts for 15 percent of US breast cancer cases and deaths—about 35,000 and 6,600 a year, respectively." 

There's still espresso.

The article strongly reinforced our decision regarding alcohol. I highly recommend giving it a read, especially if you are a woman, though if you are a man with a family history of cancer (like me), you should read it as well. Really, everyone should probably read it.

Now, back to those earlier weasle words, about me "more or less" giving up alcohol. Since my wife and I made our decision, I haven't had a drink, nor have I especially wanted one. However, I could see potential circumstances in which I might cheat a little. For example, I'm not going to say I'll never join a friend for a beer ever again. That could happen. But, to be honest, I very rarely find myself in social drinking situations anyway so the little escape route I've provided myself with the phrase "more or less" might prove to be irrelevant.

Finally, though I'll probably change the main photo on this blog at some point, I'm not going to engage in some sort of Stalinesque whitewashing of history and delete any of my older alcohol-related posts. You can still find my thoughts on bargain bourbon, the joys of Campari, and mixing the perfect Martini.

Attitudes on Alcohol

More Martinis with cats.

Since it’s that time of year when many people get really, really hammered, I thought I might share a few thoughts about alcohol.

I enjoy the occasional adult beverage. That much should be obvious by the photo at the top of the page of me raising a Martini and saying “Cheers!” to my cat Dobbin as well as the various booze-related posts I’ve written. 

However, I do not enjoy drinking to excess. Even though I’m closing in on 50, I can count on one hand the number of times I’ve been drunk. I didn’t like it, and I don’t like being around people who are drunk. I have only very rarely even been buzzed. To some extent, I credit my mother. She was a moderate drinker with a rather European attitude towards alcohol, and that reflected in her parenting. When I was a kid, it wasn’t a big deal for her to give me a sip of whatever cocktail she was imbibing or a glass of champagne on New Year’s Eve. Because of this, alcohol never seemed like some mysterious, taboo temptation to me. When I turned 21 and was legally able to buy alcohol, I was happy to have the option but I didn’t go crazy.

Even more Martinis with cats.

Most of the time, if I drink alcohol at all, I mostly just have a glass of wine or a beer with dinner. Once in awhile I might treat myself to a mixed drink. At various times I’ll even put limits on myself, such as only drinking on weekends or abstaining altogether for a period of time. In fact, I’ll probably abstain for a month or two after the holidays have passed. I don’t do this sort of thing because I think I have a drinking problem. Partially I do it for self-discipline and/or fitness goals. Partially I do it to make sure alcohol stays “special.” I don’t want to fall into the habit of always having a glass of wine or always having a beer. Not that there’s anything wrong with that. It just isn’t the road I want to go down.

Also, as a martial artist, I find getting drunk runs counter to my motivations for being a martial artist. I train first and foremost to protect myself, my loved ones, and innocent beings. If I’m inebriated, my ability to do that diminishes greatly. Besides, one of the key elements of self-defense is awareness of your surroundings. That awareness goes out the window when you’re drunk. It’s also worth noting that alcohol is a factor in about 40 percent of violent crimes committed in the U.S. On college campuses, a whopping 95 percent of all violent crimes involve the use of alcohol by the assailant, victim, or both.

Alcohol itself is not a bad thing. Our relationship with it can be. 

Vodka Martinis for National Vodka Day

Raising a toast to your cat is optional, but I like to do it.

Did you know October 4 is National Vodka Day in the U.S.? Me neither. Apparently it's some sort of bogus holiday that exists only for marketing purposes.


That being said, it seems as if post-Vodka Day is as good of a time as any to discuss Vodka Martinis, aka Vodkatinis, aka Kangaroos (really). 

As I mentioned in an earlier post, I tend to prefer tradional, gin-based Martinis. However, sometimes I do opt for the vodka option. A Vodka Martini can be quite refreshing on really hot days, and it's a good choice to have with lighter fare, such as Japanese food. 

When I make Martinis with gin, I use the following recipe:

2 oz. gin

0.5 oz dry vermouth

A splash of orange bitters

Shaken over ice, served in a chilled cocktail glass with a twist of lemon

Alas, this recipe doesn't work too well if you are using vodka instead of gin. There's too much vermouth, and it will overwhelm the vodka. This is why many bartenders make Vodka Martinis with no vermouth at all. However, with no vermouth, the drink isn't really a Martini. I tend to go along with Esquire's suggestion of an 18 to 1 vodka to vermouth. So my recipe for a Vodka Martini ends up looking like this:

The Dark and Stormy: A Drink for Summer's End

Looking through my cupboards a while back, I discovered I had a half-full bottle (or was it half empty) of Myer's Dark Rum. I'd forgotten it was there, so it was like a mini-Christmas surprise.

I wanted to make something other than the standard, boring Rum & Cola, even though those are delicious. I decided to try something new. Since I love a good ginger beer, I opted for a Dark & Stormy.


I headed across the street to my local Whole Foods and picked-up a Reed's Ginger Beer, one of the true princes among soft drinks. I got home, turned on some bossa nova (Myer's is a Jamaican rum, so reggae or ska would have arguably been more appropriate, but hey... blame it on the bossa nova!), and proceeded to make my concoction. I filled a highball glass with a bunch of ice, added a generous 2 oz. shot of rum, poured in the ginger beer, and topped with a big squeeze of lime.

America's Best Bargain Bourbon

First of all... I'm back! I neglected this blog over the holidays due to work and personal responsibilities, but I plan to get back in the swing of things and post some new materials over the next few weeks.

Now that I've got that out of the way... A big recent booze-related news story is the pending purchase of iconic American distillers Beam Inc. by Japan's Suntory. Beam is famous for it's boring yet reliable Jim Beam white label bourbon, as well as the underrated Jim Beam Black, the excellent Maker's Mark and Knob Creek, and the unfiltered 120+ proof powerhouse Booker's. Jim Beam was also shilled by none other than Sean Connery back in his 007 days.


Suntory is a well-established Japanese beverage company that offers a variety of products, and is especially known for their whiskies, which are apparently rather Scotch-like. They also feature in the wonderful film Lost in Translation. Alas, I don't recall ever having any of their offerings. 

I'm not going to get into the controversies of the purchase. Instead, I want to use this news as a springboard to discuss my favorite bargain bourbon: Evan Williams Black Label.

The Joys of Campari

Many Americans have yet to warmed to the joy that is Campari. Perhaps it is our childlike aversion to anything that taste remotely bitter. Maybe would-be John Waynes are put off by a drink that is so gloriously crimson in color, as opposed to the manly brown of whiskey. Whatever the reason, people are missing out on a truly glorious spirit.


Campari is a classic Italian apertivo with a heritage dating back to the 1860s. It's infusion of fruit, herbs, alcohol, and water remains a guarded secret. Like all apertivos, it is traditionally consumed prior to a meal to stimulate the appetite.


Perhaps the simplest, most classic Campari drink is the Campari and Soda, recently hailed by Dappered.com as "The Drink of Summer." Here's their recipe:

• Put ice in a rocks glass (or highball if you’re thirsty)
• Pour Campari over ice to taste (at least half Campari)
• Top off with soda water
• Garnish with orange twist

A close cousin of the Campari and Soda is the Americano, which adds a shot of sweet vermouth to the mix. This was the very first cocktail ordered by Ian Fleming's James Bond in the premier Bond novel, Casino Royale. 007 orders one again in the short story "From a View to a Kill." Remember, Bond's tastes in spirits go far beyond vodka Martinis.

Speaking of Martinis, another wonderful Campari drink is a Negroni. It involves equal measures of Campari, gin, and sweet vermouth. It's often served on the rocks, but I sometime enjoys serving them shaken over ice and served in a cocktail glass, Martini-style.

If you want an extra dose of Vitamin C, another option is Campari and orange juice, which is far more refreshing than you might imagine.

With summer rapidly approaching, I look forward to lounging on the patio, sipping assorted Campari concoctions, bossa nova playing softly in the background.

Gordon's Gin: A Tasty Bargain

I've always had a bit of a soft-spot for Gordon's. It was the very first gin I ever had, back when I first tried my hand at making a Martini. Why did I choose Gordon's as my first gin? Well, for one, it's cheap. And two, there's the 007 factor: 

Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?--James Bond, Casino Royale

Of course, the Gordon's of Bond's time and the Gordon's you buy at your local liquor store are not quite the same. As pointed out in Esquire, English Gordon's gin used to be 94 proof; now it's under 80. For those of us who enjoy cocktails but also like sobriety, this isn't necessarily a bad thing.

I still think Gordon's is a very good choice in bargain booze. Apparently, I'm not alone:

You can get a liter of it for about $15 and it's surprisingly good.—TheKitchn.com 

This is my go-to value gin and my personal favorite of the list.—About.com Cocktails

This one is bright and piney, with a nose-crinkling shot of black pepper — a lot like Tanqueray, its imported stablemate.—Esquire

My favorite review comes from GinReviews.com:

In the world of premium luxury gins, it’s often easy to take a sideline seat to the bigger boys. Let’s not forget that Gordon’s Gin is a Diageo product the same as Tanqueray. So although they are different products, they are indeed on the same team.  

Huge aromatics going on here, and Gordon’s Gin can be labeled as being overpowered by some. Not by me, keep them coming. Perfect as a mixer, or all on its own, by my standards.  But be warned, Gordon’s Gin is for the seasoned gin drinker, if you are not ready for it, Gordon’s Gin will devour you. 

I couldn't help but a connection to lemon head, as I sipped Gordon's Gin writing this review. Traditional indeed is what I like. Although I have an affinity toward the classic English bottle design displayed below. Lemon presence but not to the point of sweetness with enough bitterness to let you know you are drinking gin. A true English gentleman, Gordon’s Gin, through and through.  

Sweet like candy soothes my soul, sweet you rock and sweet you roll. 

This is the gin James Bond drinks, and if you want to be a 007 spy, this is where it’s at. If you want a traditional London Dry Gin, this is the Gordon’s Gin for you.

While Gordon's is certainly not as good as some higher priced gins--I still prefer Beefeater--it's a tasty spirit at an appealing price. Gordon's is a perfect choice for a bunch of Gin & Tonics, and contrary to many reviewers, it makes a very serviceable Martini.

Viva Citra Montepulciano d’Abruzzo!

I had the pleasure of spending a month touring Italy back in the summer of 2001. Every night at dinner (and often at lunch), my friends and I would enjoy a bottle or two of wine. Most of the restaurants we ate at offered cheap house wines, often made by the restaurant owners themselves. These wines were far from fancy or complex, but they were very tasty and very inexpensive, and the perfect compliment for a casual dinner with congenial companions.

Upon returning to the United States, I tried a variety of budget Italian wines in hopes of finding something similar to the house wines I drank in Italy. My favorite of the bunch is Citra Montepulciano d’Abruzzo. It's a simple red sold in rather large bottles, usually for under $10. Smooth without being too heavy, it easily brings to mind those table wines found in great trattorias. 

Apparently, I'm not the only fan. The Wall Street Journal had this to say about Citra Montepulciano d’Abruzzo in an article they did about jug wines:

We really enjoy this wine, which was a favorite in a tasting of jug reds several years ago and also in a broad, blind tasting of Montepulciano d’Abruzzo (which is a great bet in general, by the way). It has a dark color that looks rich and serious, with some minerals on the nose. The taste is blackberries and blueberries, with good tannins and some body. Too many jug reds seem heavy to us, with unidentifiable tastes and plenty of creamy, vanilla wood stuff. Summer is an uncomplicated time and we like uncomplicated wines that taste like fresh fruit—and this one does. But its extra depth means it’s perfect with a rare burger off the grill or a big, thick steak.

Give this Italian red a try. You certainly can afford to.

Beefeater, A Gin Lover's Gin

Gin aficionados these days are prone to look down their juniper-loving noses at brands other than Bombay Sapphire, Plymouth, Boodles, and so on. Not me. I retain a strong preference for good, old-fashioned Beefeater. There's just something about the balance of botanicals that appeals to me. And the traditionalist in me still likes the fact Beefeater is a true London gin, manufactured in Kensington. It's also my favorite Martini gin.

I'm not the only one with a fondness for this fine, underrated gin. Famed spirits and beer guru Michael Jackson said it was his favorite for gin and tonics. Some friends of mine back when I lived in Washington, D.C. held a blind tasting party, and found that Beefeater consistently beat pricier brands such as Bombay and Tanqueray. And finally, the Beverage Testing Institute gave Beefeater a score of 93 out of 100, and had this to say:

Clear with a nickel cast. Complex, layered aromas of fresh lemon cream pie, subtle floral juniper, and honeyed herbs and spices follow super smooth and round entry leads to a fruity medium-full body with excellent depth and balance. Finishes with creamy vanilla bean, brown spice, and pink peppercorn fade. A delicious, vibrant and instantly appealing gin for all occasions.

I couldn't agree more.

My Martini

Despite being a fan of the Bond films, I rarely drink vodka Martinis. I prefer the more traditional gin route. The Martinis I make at home are inspired by a recipe from Mr. Martini's excellent "Behind the Bar Show." Specifically...

2 oz. gin (I like good old-fashioned Beefeater)

0.5 oz dry vermouth (Noilly Prat, the original dry vermouth)

A splash of orange bitters

Shaken over ice, served in a chilled cocktail glass with a twist of lemon

The orange bitters really takes the Martini over the edge. It's not something I would have thought of, and I credit Mr. Martini with this valuable addition.

Cava, the Spanish Bubbly

Times are tough, and for many people, money is tight. But that doesn't mean we have to consign ourselves to a teetotaler lifestyle. There are enough booze bargains out there to help us through the recession, drink in hand.

Today's recession booze choice is Cava. 

Cava is a sparkling wine from Spain which has been called "the Spanish champagne," though only informally as the French are quite protective of the term champagne. 

Some blends of Cava can be quite sweet, such as those designated Seco or Dulce, to dry, as in the Bruts and Extra Bruts.

One of my favorites is also one of the cheapest and most ubiquitous: Freixenet Cordon Negro. This is sold at countless supermarkets and liquor stores, and is easily recognizable by the stark black matte bottle. It's a Brut Cava, so it has a nice dryness to it. And, besides being very tasty, Freixenet Cordon Negro is incredibly cheap. I don't think I've ever seen it priced at more than $10 per bottle.

Obviously, Freixenet Cordon Negro isn't going to compete flavor-wise with real French champagnes (like my favorite, Moet Chandon Brut Imperial) costing 5-10 as much money. But not all of us can afford or even want to drink fine champagne on a regular basis. Cava, on the other hand, is wonderfully quaffable, and is the perfect sparkler for a warm evening. It's also a good choice for the holiday season. The Spanish would certainly agree, as they drink lots of Cava during this time of year, especially at Christmas dinner or New Year's Eve.