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  • Booze of the Week: Gin

    Love it or hate it, people know what it is.  From the Gin Craze in England to Prohibition in the US, gin has made a place for itself in the history books.  This week we’ll explore gin and try to find a gin cocktail that the Drink Matron actually enjoys.

  • Ron de Jeremy Rum is Coming!

    It looks like Ron Jeremy’s Rum, Ron de Jeremy, is on it’s way to the United States and is scheduled to arrive in New York on February 28!

    For those of you who don’t know, Ron Jeremy has decided to join the ranks of other celebrity booze hounds like Sammy Hagar (tequila), Willy Nelson (bourbon), and Dr Dre (Cognac) in introducing his own brand of liquor. Why he chose rum is still a mystery to me, but what is not a mystery is that he has chosen to work with legendary Cuban Master Blender Francisco Don Pancho Fernandez to create this sure-to-make-him-lots-of-money spirit.

    The seven year old premium rum is traveling to us from Panama, and is being released by a company called One Eyed Spirits. Fitting name, don’t you think?

    I’ve got my pre order in, and I cannot wait to sip the drink that’s said “comes through robustly and satisfyingly, yet gentle enough to allow hints of vanilla and raw sugarcane to reveal themselves. The finish is elegant and long.”

  • Rum Runners

    The Prohibition era was an interesting time for the liquor industry in America.  In the short time in which booze was illegal in the States, it didn’t stop Americans from drinking it. In fact, black market spirit sales sprang to an ultimate high, making way for money to be made from illegal booze. And the rum runners made a killing.

    Rum runners were smugglers who specialized in bringing alcohol into the United States via boat. What started with Caribbean rum (hence the term rum runner) eventually moved to include Canadian whiskey and English gin.  Rum runners would go to any number of Caribbean islands, buy enough rum to fill their boats and head back to a U.S. port. Originally, they traveled from Bimini to southern Florida, but as authorities started tightening down on booze smuggling, ships would make runs up and down the entire eastern seaboard.

    Rum was inexpensive to procure, but the rum runners couldn’t turn much of a profit on it because rum was so inexpensive.  Typically, runners employed “profit enhancing” techniques such as watering down the rum or putting expensive brand labels on cheaper or unmarked rum. One of the more famous rum runners, Captain Bill McCoy, made a name for himself by never stooping to these “cost cutting” tactics.  This is where the term “The Real McCoy” comes from.

    McCoy was also known for the Rum Line.  In order to avoid the crack down on the major ports by federal authorities, the runners had to use mid-sized boats to transport the rum and other spirits. After running rum for a while, the intrepid captain realized that they could make most of the trip in much larger boats and then move the cargo to smaller boats offshore and make more profit per trip.  Utilizing this model, they could use even smaller boats to make landfall, allowing them to use smaller ports or even beach access points. Once they started implementing this, making the cargo transfer five miles from the U.S. coast (where International waters begin) the idea took hold.  The large vessels coming in would sit in a long line just outside of U.S. waters and wait for the smaller vessels to pick up the rum, eventually earning the name, “The Rum Line.”

    Rum runners brought in roughly $200,000 in product per week when the average American was making $50 per week.  It was a highly lucrative business for the few short years that alcohol was prohibited in the U.S.  After prohibition was repealed with the 21st Amendment in 1933, rum running became far less profitable, and fell mainly to less boisterous smugglers. The golden era of the rum runner was gone.

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  • The Controversial History of the Mai Tai

    Like any good cocktail, the Mai Tai begins with a good old fashioned controversy over who really invented it. The story of the Mai Tai begins in Oakland, California in 1944, when Victor Bergeron, also known as Trader Vic, claimed to have invented the cocktail at his restaurant.

    Trader Vic stakes his claim as Mai Tai Inventor

    According to the Trader Vic website, Bergeron was looking for a way to mix a bottle of his 17-year old Jamaican rum, J Wray Nephew. He wanted to mix it with something that would accentuate the flavor rather than over power it, so he mixed the rum with fresh lime, orange curacao and Rock Candy Syrup with a splash of French Orgeat and poured it over shaved ice.

    Naming the cocktail was easy, Vic said in a 1970 statement posted on the Trader Vic’s restaurant website.

    “I stuck in a branch of fresh mint and gave two of them to Ham and Carrie Guild, friends from Tahiti, who were there that night. Carrie took one sip and said, ‘Mai Tai – Roa Ae!’ In Tahitian this means ‘Out of This World – The Best.’ Well, that was that. I named the drink ‘Mai Tai.’”

    Don the Beachcomber says the Mai Tai is his

    However, although Vic claimed to have invented the drink, his rival, Don the Beachcomber, jumped on the bandwagon to claim that it was actually him who had invented the exotic cocktail. While Don had invented a similar drink, it was vastly different from Trader Vic’s in both ingredients and taste.

    Legacy of the Mai Tai

    For years after its invention, the Mai Tai enjoyed a large amount of popularity and was featured in Trader Vic’s restaurants as well as other Tiki themed restaurants. It was also famously shown in the Elvis Presley film “Blue Hawaii.”

    Today, the Mai Tai continues to maintain its popularity at Tiki-themed bars and restaurants. Variations on the drink have always been around, but most Mai Tai fans prefer to drink it as Trader Vic originally intended.

    Because of the popularity of the Mai Tai, the original rum used to make the drink was soon unavailable, and was replaced with other long-aged rums. Today, it is recommended that the drink be made with Jamaican rum aged either 8 or 15 years.

    Old style Mai Tai

    Ingredients:

    • 1 oz Fine Jamaican Rum (aged 15 or 8 years)
    • 1 oz Martinique Rum
    • 1/2 oz Orange Curacao
    • 1/2 oz Orgeat Syrup
    • Juice from one freshly squeezed Lime

    Add ingredients together in a shaker and shake vigorously. Pour in a cocktail glass over ice. Garnish with lime and sprig of mint, if available.

     

  • The Mojito: A Caribean cocktail with a centuries old history

    The mojito is a refreshing summer drink that is sure to cool even on the most sweltering of days. But what many do not know is that its history begins with pirates.Made famous in modern times due to Ernest Hemingway’s love for the drink, and seeing a new surge more recently due to the Bacardi Company’s new ready-to-make advertising campaign, the mojito has a surprisingly long history.

    Pirate Origins

    According to The Mojito Company, the story of the mojito begins in the mid 1580’s on pirate Francis Drake’s ship when his associate, Richard Drake, the crew “doctor” would use aguardiente, a predecessor of rum, with sugar, lime and mint as a medicinal cocktail. Many on the crew would enjoy the drink during their pillaging of the Cuban islands, and because of this, the cocktail became popular throughout the Caribbean world. Drake named the beverage El Draque, the dragon, after Sir Francis.

    In the 1800’s, when rum became popular, it replaced the aguardiente, and the mojito was born.

    Another story states that the mojito was invented by slaves working Cuban sugar cane fields in the 1800’s. This story shares similarities with the origin of the daiquiri; however, and many believe the stories have become confused over the years.

    Hemingway and the Mojito

    It is not surprising then, that a cocktail that originated in the Caribbean would become the ideal summer cool down. Ernest Hemingway adored the drink and was said to have enjoyed it at La Bodequita in Havana, Cuba. He is said to have written, “I drink my mojitos at la Bodequita and at La Floridita,” on the wall there.

    The Mojito

    Ingredients and hardware:

    • 10 – 12 mint fresh mint leaves
    • 2 Tablespoons simple syrup
    • 2 oz. light rum
    • 1 lime, sliced
    • Club Soda
    • Lime wedge and mint sprigs for garnish
    • Muddler

    In a highball glass, gently crush the mint leaves and the sliced lime with a muddler. Add syrup, and fill glass with ice. Add rum and top with club soda. Stir to mix. Garnish with lime wedge and a few sprigs of mint.

    Recipe variations

    Like many summer cocktails, people experiment in order to get exactly what they’re looking for. In the case of the mojito, many different flavors can be added to the original recipe to spark new taste sensations. In order to add more flavor, one can either add the desired fruit (raspberry, mango, strawberry, etc) to the lime and mint during the muddling process. One can also replace the lime with these fruits if desired.

    Another way to get more flavor is to use flavored rums. Rum flavors range from raspberry to watermelon to orange.

    No matter how you enjoy your mojito, remember, drink responsibly. Always have a designated driver and remember to know your limits!

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  • Booze of the Week – Rum

    It’s time for us to explore the greatness that is rum! Dark, light, spiced, and tasty, we’re on a mission to bring you some great info and recipes on this barroom and beach vacation favorite.

  • My favorite bar in the whole world

    By Andi Ponkey, our resident Dog Lover.

    When trying to write an article about my favorite bar, not just in Houghton, but in the world, I did a little research into its background. Sadly, what I found were mixed reviews of the awesome and terrible times at my most cherished drinking establishment. I was shocked to think that someone out there had such an abhorrent experience that they would dare slander my most sacred of alcoholic altars. So it falls to me to tell the whole truth, and that is that this is a truly wondrous bar!

    The Douglas House Saloon, or more affectionately nicknamed “The Dog House” was built…a very long time ago. That is the end to the history lesson.

    When you enter the Dog the staggering smell of 100 year old popcorn overwhelms anything else you might have smelled coming in. The next thing you might notice is the historical atmosphere, from the paintings on the ceiling to the darkly carved bar and green glass lanterns. You will find that it has some real character. Two of my favorite scenic points within the bar are dead center above the front windows – a nude painting of a woman longingly wishing to come down and drink, and the shelf full of tassels above the bar signifying the Century Club, or rather, a shelf full of tassels of those who took over 10 years to graduate from Michigan Tech.

    The character aside, this bar is also amazing for its bartenders. Despite some rather scathing reviews, the Dog’s bartenders actually do care what you order and are extremely snappy about it, especially if you tip well, or are just good company. Do not go into this bar expecting to get a Mai Tai. This college bar doesn’t do fancy drinks. The Dog is a place to partake in a tall pint of draft or a fish bowl of good booze.

    I always pick the corner table if I can help it. It’s a location I covet because it fits the large group of fraternity brothers that usually join the melee by getting drunk with me. We order our drafts and eat our pickled eggs (which, as a side note, make for some interesting morning after effects when taken with dark beer) and dream of simpler days when all we had to worry about was which bar we were going to drink at next.

    The jukebox starts going, playing none of the crappy music of the 00’s but a better mix of 60’s and 70’s rock. We sway and sing out loud as “Gimme Shelter” by the Rolling Stones comes on, and we all pray silently that “American Pie” won’t be next, as we would be persuaded to drink many more beers. I play the popcorn game by throwing it into the air and happily missing almost every time I try to catch it in my mouth. I consider this adding to the floor decorum.

    When I return, it’s like I never left, even thought the time in between seems to grown longer. I miss you Dog House, place of my favorite college memories and dreams. I will happily partake in your charms soon. Have a tall draft and a pickled egg lined up for me and I will gladly make some new memories.

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  • Mouth’s Memories

    Who better than to give us the true meaning of Houghton than one who experienced Michigan Tech during some of its prime drinking years – the 1980’s. Here, Jeff “Mouth” Russell gives us a first hand account of the trouble he got into while attending Michigan Technological University. I’ve cleaned it up a little bit, and left out some names to protect the drunken innocent, but for the most part, why mess with a man’s memories?

    For your own sake, don’t do anything you read here, except for maybe making a deal with a local beer distributor or creating the Greatest Sign on Earth. You could get arrested, seriously hurt, or possibly die. And never drink as much as Mouth did when he was at Tech. Just don’t. And please NEVER EVER drink and drive.

    Bar room athletes

    Life at Michigan Tech can be tough, but for those of us who managed to attend for 6 years to get a 4 year degree, we became professionals at having a good time despite Mother Nature’s little challenges. If you weren’t one of the “fortunate ones,”, you didn’t have enough money to go snowmobiling or downhill skiing every day to keep entertained, so the majority of us turned to becoming skilled bar room athletes, and drinking beer was a sport. All the better if while drinking you could become skilled at foosball, darts, pool or shuffleboard! These skills allowed one to join a local dart or pool league where you learned the meaning of “the proper dart buzz”, and to say things like “Ya you betcha, eh?”, and “Holy Wah!”

    The 2:30 club

    We also grew to understand that the 2:30 club was the most effective way to get laid, and that you needed to lower your expectations in order to succeed. In fact, the most successful person I know at this quest used to walk up to nearly every girl at a party and point blank ask if she wanted to get laid. He got slapped a lot, but completed his quest nearly every night, while the rest just took matters into our own hands. I think the extreme cold conditions naturally caused Tech women to pack on a few extra layers of “insulation,” which we called “snow cow syndrome.” Funny how Mother Nature works sometimes.

    Shot a beer a minute

    On a cold winter’s night, we would do things like gather about 30 people together to have a “shot a beer a minute” contest. At one of the more memorable of these events, we had two kegs, played for four hours with two left standing – well they were staggering a bit – but anyway, we had to send some of the early losers out for more beer, and two cases turned out to not be enough, so we called it a tie. All throughout the night, there were antics going on such as “who can drop the biggest shit”, and “puking for distance.”

    Kill the keg

    Then there was the time when about 15 of my fraternity brothers got together and played “kill the keg.” This is where each person gets a numbered cup, and stands in line at a keg charged with CO2. Once the keg is tapped, it cannot be turned off. Each player fills their cup, then goes to the back of the line. This process repeats until the keg is gone. Of course, a large trash can placed near the keg is mandatory for the occasional discharge of bodily fluids. It became even more challenging as weaker participants began to drop, but the entire process took place in about 45 minutes. And again, the antics continued long into the night, and everything kinda became a blur after that.

    Shots of fire

    At my old fraternity house, I had a “speakeasy” bar setup in a 2nd floor bedroom, well stocked from a recent trip to Indiana. We decided it might be really fun to light Everclear shots on fire then slam. One of our pledges forgot to blow it out before slamming, and managed to catch his hair on fire, but as only a true brother could do, he focused on getting his shot down while others put his hair out. Later that night, the same pledge class entertained us all by doing “stair rolls.” An odd sport which cannot be done while sober else you risk breaking bones.

    Peterlin Brothers Distributing

    Being the business-minded fraternity that we were, and the fact that every party we threw went through roughly 26 kegs, we managed to form a partnership with Peterlin Brothers Distributing. Donnie Peterlin became a good friend of the house, and furnished all of our taps and beer delivery equipment at no charge, and he occasionally performed maintenance for us. We even were given free reign of his warehouse where we were able to pick out whatever beer signs we liked to decorate our bar. In return, we just had to buy all our beer from Peterlin Bros, and he worked out volume discounts, and free delivery with us.

    Senior Walk

    Then there was senior walk…This is where you start at the far west end of Hancock, and work your way back to campus stopping to have at least one drink at every bar along the way. This was normally about 14 bars, and sometimes we finished the journey, then headed back the other way to revisit some of the more memorable ones. Being the dedicated student that I was, I participated in three senior walks while in school and three more since graduation. I guess I liked being a senior! Who am I kidding, I just like pub crawls!

    Piss Calls

    And who can forget “Piss Calls”, ah yes, back in the days before the university started cracking down on people who wanted to have fun, we used to get together on a weeknight and buy a keg. We’d vote on who we wanted to party with that night, then take our keg to that fraternity or sorority, walk in the door and all yell “Piss Call!!” It was considered rude for the other house not to all stop doing whatever they were doing and drink beer with us. They were also expected to call all members to their house to partake with us. This often resulted in the addition of more kegs, and anyone who postponed homework for the evening, was not getting it done. This is also where many pledge paddles were “taken hostage”, and many a fridge was raided.

    Copper Country Cruising

    Since the winters are so long and harsh, the slightest sign of nice weather can make you want to go out to see what is under all that white stuff. We called this Copper Country Cruising. One time four of us decided to cruise up to Copper Harbor. Now…keeping in mind that back then, drinking and driving was more like a sport, so even this required no less than a case of longnecks to get us through the journey. By the time we got to Copper Harbor, we were feeling pretty good, and thought it might be a good idea to see what the top of Brockway Mountain looks like in the spring. There didn’t seem like there was much snow on the road leading there, so we got up a real good head of steam, and plowed into it with my Plymouth Horizon TC3. We made it about 200yards before getting stuck. Sure was a good thing we decided to go with longnecks, because that box became our shovel, and we were able to dig our way back to freedom. The really funny thing was that we were doing this while wearing shorts and Hawaiian shirts, so the pictures were priceless!

    Drive of ’85

    And anyone who was around da Tech in 1985 will remember the “Drive of ’85”. There was a major snowstorm pounding the UP on the Sunday after Thanksgiving break, and this same Plymouth Horizon was filled with three other students as we made our way through one snow drift and white out after another. We were making great progress until we reached L’anse, and discovered that the police had closed down US 41 due to sheets of ice washing over the road off the bay. L’anse was filled beyond capacity with stranded students, so we decided to backtrack and go around through Bruce Crossing. This was a great idea until the voltage regulator went out, the battery died, and the car stopped along the side of the road a few miles out of Mass City. We ended up spending the night in the car waiting for a plow truck to come by the next morning to rescue us, but found that we were totally buried except for an orange sleeping bag case that was tied to the top of the antenna. Recall…back then, we had no cell phones, but worse than that, we had no beer, making this the single worst night that I remember at Tech. I’m sure there were lots of other really bad nights, but I don’t remember them!

    End of Earth 2, Houghton 4

    And don’t forget the “End of Earth 2, Houghton 4” street sign that was made by our fraternity, and John Marchese turned it into one of the most memorable post cards in history. What’s left of this sign still hangs in the basement at the house, and many people think we stole this, but noooo…it is one of the only signs in the basement that was not stolen!

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  • Bar Profile: Nutini’s Supper Club, Hancock, MI

    If you are ever in the Houghton area, people will recommend plenty of the restaurants and bars in the area that have that great meal or drink. Seldom, and unfortunately, will you ever hear anyone utter the name “Nutini’s” in their recommendations.

    Hidden right under everyone’s nose, Nutini’s Supper Club is a restaurant/bar located in downtown Hancock, Michigan. It is probably Hancock’s best kept secret.

    There really isn’t anything special about Nutini’s, they don’t have a signature dish or a special drink.  But what they do serve is recipes that probably haven’t changed in the past 70 years made by hand from fresh ingredients. From sandwiches to steaks, enchiladas to pizza, they have a variety of food that is above par for most restaurants. They make a fantastic reuben and I have dreams about the philly cheese steak pizza on sour dough.

    Walking through the door into Nutini’s is like walking through a portal directly into the 1950’s. Raised booths with subdued red, overstuffed, faux-leather benches, wood veneer over all the walls, and low lighting except behind the bar all contribute to an overall intimate ambience. Because very few people know about Nutini’s or are unwilling to make the trek from Houghton (a paltry three miles), there is generally not a lot of patrons at any given time and those that are there are generally on a first name basis with each other and the bartender.

    Nutini’s is the kind of place you go with friends to share a pint and a conversation without it getting to loud or having the obnoxious bar hoppers interfering.  In essence, Nutini’s is the perfect local for a permanent resident (or visiting alum).

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  • Greed – A Gentleman’s Drinking Game

    Greed is an easy-to-learn dice game played in basements throughout Houghton. To play this drinking game, you will need five dice and your drink of choice. To start your turn, roll all five dice. You are looking for any of the following combinations of dice:

    • any number of 1’s or 5’s
    • three of a kind
    • four of a kind
    • five of a kind
    • straight

    If you have any dice left over that aren’t counted for score, you may re-roll them to increase your score. At any time, you may end your turn to keep your score as long as you haven’t busted.  To bust, your roll must have resulted in no additional score.  Scoring is done as follows:

    Value Score
    1’s 100
    5’s 50
    3 1’s 1000
    3 2’s 200
    3 3’s 300
    3 4’s 400
    3 5’s 500
    3 6’s 600
    four of a kind value of 3 of a kind * 2
    five of a kind value of 4 of a kind * 2
    straight 100

    Here comes the drinking part…

    Once you voluntarily end your turn, you may give out 1 drink for every 100 points scored in your roll.  If your turn ended in a bust, you must take 1 drink for every 100 points in your score.  If you busted on all 5 dice, everybody drinks 1.  If any of the dice drop from the rolling surface, you drink one.

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