Friday Happy Hour: Jitters Cocktail

Last year for my birthday my brother gave me a copy of Famous New Orleans Drinks & How to Mix ‘Em by Stanley Clisby Arthur. The history of cocktails is inextricably linked to New Orleans, and by most accounts, the very origin of the word “cocktail” comes from the city where A.A. Peychaud first started serving drinks in a double-ended egg-cup called a coquetier.  Cocktails like the Sazerac, the Ramos Gin Fizz and the Vieux Carré (to name a few) were all invented in NOLA.

The book was first published in 1937, and this tiny time-machine is packed with recipes, their histories, lots of random anecdotes, and few silly poems about the merits of drinking. There are also several references to Prohibition as “the Great Mistake.”

Looking for inspiration, I stumbled upon Arthur’s recipe for a Jitters Cocktail. Recounting it will not do it justice, so here is a photo of the page:

I couldn’t help but laugh at the description of Anis del Mono since it is made just outside of Barcelona and is simply a brand name of a type of anis, much like Ojen. (Side note: Ojen was originally made in a Southern Spain town by the same name. They shut down production in the 1990s, which apparently made people in New Orleans freak out. The Sazerac Company resurrected the liquor, and it’s now made in Kentucky. More on that here).

Not sure what monkeyshines means? Me neither. I had to look it up, apparently it is “mischievous or playful activity : prank —usually used in plural.”

This cocktail was a pleasant surprise because we’re not generally fans of anis. Its typical anise/licorice flavor is less intense because of the gin and the vermouth, yet its herbal notes complement the botanicals in the gin. Nothing fancy, but super easy and quick to make. Like the Negroni and the Boulevardier, it is a three-ingredient cocktail with equal parts of everything.

Cheers and enjoy, monkeys!

Friday Happy Hour: Jitters Cocktail


  • 1 oz (30 ml) Corpen Gin
  • 1 oz (30 ml) Anis del Mono (Dulce)
  • 1 oz (30 ml) Vermouth (White)


  1. Pour all ingredients into a mixing glass full of ice.
  2. Stir vigorously with barspoon until cold.
  3. Pour into a chilled cocktail glass.
  4. Let the monkeyshines begin.




Friday Happy Hour: Ginger Watermelon Cooler

I don’t always come up with the best ideas from scratch, but sometimes I’m pretty good with making stuff out of what we already have in the house. This cocktail came around because that was the situation last weekend.

It’s summertime, so watermelons are everywhere, including in our CSA basket. Don’t get me wrong, I love watermelon, but as a drink, I find it needs something more. Enter ginger syrup.

Living here in Barcelona, we have not been able to find ginger ale, so we’ve taken to making it ourselves, which first requires making a ginger syrup. Thus, we had some sitting in the refrigerator. It adds a nice spiciness to pair with the subtle sweetness of the watermelon. Add a little rum, a squeeze of lime and voilà! a tasty, summery and refreshing beverage.

And because it’s summertime, this is a great batch drink to make for a party. Mix everything ahead of time, put in a glass bottle, and keep in the fridge until you’re ready to start the party. Work your ratios off of the size of watermelon you have, and enjoy!

Friday Happy Hour: Ginger Watermelon Cooler


  • 150-160 ml (5 - 5.5 oz) watermelon purée
  • 50-60 ml (1.5- 2 oz) ginger syrup*
  • 45 ml (1.5 oz) dark rum
  • Squeeze of lime
  • Lime wheel for garnish


  1. Cut your watermelon (seedless is easier) into cubes, discard the rind.
  2. In a blender, food processor or using a hand blender, blend watermelon cubes into a smooth liquid.
  3. Run liquid through a sieve or strainer and discard the pulp.
  4. Combine the watermelon purée, ginger syrup, squeeze of lime and rum into a shaker full of ice.
  5. Shake until cold.
  6. Serve over ice in a highball glass.
  7. Garnish with lime wheel.
  8. Kick your feet back and chill.

To make ginger syrup:

Take 200 grams (7oz) of fresh peeled ginger and cut into slices.
Simmer in 240 ml (2 cups) of water for 40 minutes.
Turn heat off, let rest for another 20 minutes.
Strain ginger water through a fine strainer or coffee filter.
Return back to heat. Dissolve 180 ml (3/4 cup) of sugar into ginger water.
Remove from heat. Keep in sealed container in the refrigerator.

Friday Happy Hour: Chin Up Cocktail

If you don’t know David Lebovitz, now is the time to check him out. He’s a Chez Panisse alumni and his accolades are numerous and impressive (for example: Named Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle).

He’s written a number of cookbooks, and though his credentials are intimidating, his recipes and style of cooking are not. In his words:

“I use basic, honest ingredients; fresh fruit, good quality chocolate, real vanilla, and pure butter. I don’t believe that baking (or cooking) should be out of reach to people and strive to share recipes that are do-able for a majority of cooks and home bakers.”

In 2006 he packed up and moved to Paris, where he’s been doing his thing and writing yet another cookbook called My Paris KitchenAs fellow Americans abroad, his observations on life and food are not only insightful, but often witty and hilarious.

Anyway, his blog is also really impressive, and though being a pastry chef, he clearly loves cocktails too, and I was pumped to find this recipe for a Chin Up.

We’re building a distillery here in Barcelona and have been playing with barrel aging our gins, so when I read this recipe, I simply had to try it 🙂


Friday Happy Hour: Chin Up Cocktail via David Lebovitz


  • 2 slices of cucumber
  • Tiny pinch of kosher or sea salt
  • 60 ml (2 oz) Corpen Barrel Aged gin
  • 15 ml (1/2 oz) Cynar
  • 15 ml (1/2 oz) dry white vermouth (we used Murcarols)


  1. Muddle one slice of cucumber with the salt in a mixing glass.
  2. Add the gin, Cynar and vermouth, and fill the mixing glass full of ice. Stir until cold.
  3. Strain into a chilled stemmed cocktail glass and float a VERY thin slice of cucumber slice on top (too thick and it will sink).
  4. Drink and enjoy!

Friday Happy Hour: Shrub Bramble – I guess that makes it a “Schramble?”

We’ve gone off the deep end with shrubs. I’ve talked about this once already, and now we’ve got about six in the refrigerator, with many more on the way. They really are lovely with just ice and sparkling water, but it’s Friday, and we’d like a little something that’s appropriate for happy hour.

So here we present you with a Shrub Bramble, which lends itself to being called a “Shramble” if you like silly names. This recipe replaces the lemon juice that is normally in a Bramble with a lemon shrub. The shrub we used is mostly lemon with bit of lime and uses white wine vinegar, which is subtle and allows the citrus to shine though. Like any shrub in a cocktail, this lemon adds a depth and complexity to one of the main flavors.

The Bramble has a whole history that goes along with it, that I won’t do justice if I attempt to recount. If you want more info, check out the explanation from the guys at Gin Foundry and Dillford’s Guide. We started with the Dillford’s recipe and adjusted to our taste.

With that said, drink up!

Friday Happy Hour: Shrub Bramble- I guess that makes it a “Schramble?”


  • - 60ml (2 oz) Corpen Gin
  • - 20-30ml (1 oz) Lemon Shrub (use your judgment based on how strong/bitter your shrub is)
  • - 15ml (1/2 oz) Simple Syrup
  • - 15ml (1/2 oz) Crème de Mûre or Crème de Cassis


  1. Add gin, lemon shrub and simple syrup to a shaker full of ice.
  2. Shake until cold
  3. Fill old fashioned glass with crushed ice
  4. Pour contents of shaker over ice
  5. Retop with crushed ice and drizzle with crème de mûre or crème de cassis
  6. Garnish with a lemon wedge, blackberry and/or mint sprig.


- Every shrub is a little different, feel free to tone up and the shrub and tone down the simple syrup for more bitterness.

Ultra-Processed Foods Are Making Us Fat and Unhealthy

In a previous post, I talked about what inspired me to do my thesis on food and cooking.  Now that it’s done and turned in, I thought I’d adapt some portions of my writing and focus on them here. One of the first, and most significant topics when talking about our food, is that of food processing. 

Scientists, doctors, nutritionists and health organizations all acknowledge that the production and consumption of processed food and drinks are important causes in the current pandemic of obesity and related chronic diseases.1

As food writer Michael Pollan so eloquently puts it, big food corporations “cook very differently from how people do (which is why we usually call what they do ‘food processing’ instead of cooking). They tend to use much more sugar, fat and salt than people cooking for people do; they also deploy novel chemical ingredients seldom found in pantries in order to make their food last longer and look fresher that it really is”.2

These novel techniques and ingredients, along with excessive amounts of sugar, fat and salt, create a diet that health professionals describe as “intrinsically nutritionally unbalanced and intrinsically harmful to health”.3

Shall I go on? OK, I will…

Carlos A. Monteiro, Director of the Center for Epidemiological Studies in Health and Nutrition at the University of Sao Paulo, proposes that the amount of processing our food undergoes is what determines how healthy or unhealthy it will be, not the food itself, nor its nutrient parts.

Across the globe, government food recommendations do not recognize this difference, and as a result, food like whole fresh fruit, fruit canned in sugary syrup and reconstituted sugary fruit beverages all get classified as “fruit”.4

Side note: A 2010 study found that the diets of nearly the entire US population did not fall within federal dietary recommendations. So, even with sugary fruit beverages being classified as fruits, we still do not meet the recommended amounts of fruits and vegetables.

Monteiro argues that most food today has some degree of processing and that there is little use in classifying food into only processed and unprocessed groups. Instead, he proposes three levels to describe the drastic differences in processing that occur between, for instance, pre-washed fruit and a gummy fruit snack.

The three categories are:

Group 1: Unprocessed and minimally processed foods:
No processing, or mostly physical processes used to make single whole foods more durable, accessible, convenient, palatable or safe.
Group 2: Processed culinary or food industry ingredients:
Extraction and purification of components of single whole foods, resulting in producing ingredients used in the preparation and cooking of dishes and meals made from Group 1 foods in homes and traditional restaurants, or else in the formulation by manufacturers of Group 3 foods.
Group 3: Ultra-processed food products:
Processing of a mix of Group 2 ingredients and Group 1 foodstuffs in order to create durable, accessible, convenient, and palatable ready-to-eat or to-heat food products liable to be consumed as snacks or desserts or replace home-prepared dishes.

The groups are described more thoroughly below (from Monteiro’s research) but it’s easy to see that foods like cookies, snacks, pre-prepared meals, processed meat like chicken nuggets and burgers all belong in Group 3.6

Montiero- food classifications
From “Food classifications based on the extent and purpose of industrial processing”. by C. Monteiro, 2010, Cadernos de saude publia, 26, p. 2042. Copyright 2010 by Carlos Monteiro.


He does not propose that healthy diets are made up of entirely unprocessed/minimally processed foods, but rather a healthy balance of the three groups.

The problem is, that across countries like Brazil, the UK and the US, we seem to completely lack the ability to maintain this balance.

In Brazil, ultra-processed (Group 3) foods made up 20% of consumed calories. As income increased, so too did the presence of these ultra-processed foods. In the households with the highest income, nearly one-third of all calories came from ultra-processed foods.7

In the UK, ultra-processed foods made up 45% caloric intake.8

In the United States, the five most commonly consumed foods were all considered Group 3 foods: sodas, cakes and pastries, burgers, pizza and potato chips. These five foods alone made up 20% of the total calories consumed in the United States.9

A similar study in Canada showed that 61.7% of dietary energy consumed came from ultra-processed foods and that 80% of the Canadian population had diets consisting of more than 50% of ultra-processed foods in terms of caloric intake.10

Yeah? So what does that mean?

Monteiro’s claim that the act of processing food is a culprit in our rapid decline in health is being confirmed more specifically in subsequent studies. One recent study showed a link between two commonly used emulsifiers and the development of metabolic syndrome and low-grade inflammation in the gastrointestinal tract of mice.11

Emulsifiers can be found in nearly all processed food and are used to prevent ingredients like fats and oils from separating. They go by many names, but some of the common ones are: polysorbate 80, lecithin, carrageenan, polyglycerols and xanthan gum. The “metabolic syndrome” that these items are linked to is a term used to describe a group of risk factors, including high levels of cholesterol, high blood pressure and high blood sugar, as well as obesity. Someone with metabolic syndrome is more likely to develop more serious health issues like type 2 diabetes and cardiovascular problems like heart attacks and strokes.12

The addition of emulsifiers is by no means the only cause of obesity, but the inflammation that it causes in the gastrointestinal tract appears to interfere with the feeling of “being full” while eating.13 Not feeling full often leads to overeating and, in turn, the development of more fat.

So what can I do about it?

Simple! First, decrease, limit and/or eliminate ultra-processed foods from what you eat. It has clear benefits in preventing disease and promoting general well being, Monteiro says.14

Second, even with the downward trend of cooking, more than two-thirds of caloric intake for adults in the US still occurs in the home.15 Therefore, the most good can be done by focusing on food and meals we consume at home.

I think these point to a clear path forward: cut down on processed foods by cooking more at home. It is one of the easiest daily acts we can do to improve our health.

Numerous studies have the same conclusion, one even suggesting that, “Efforts to boost the healthfulness of the US diet should focus on promoting the preparation of healthy foods at home while incorporating limits on time available for cooking”.16

An increase in cooking at home has been shown to relate directly to a decrease in Body Mass Index (BMI),17 and lower BMI decreases the risk other health issues like diabetes, hypertension, coronary artery disease and many types of cancer.18

So what are you waiting for? Put down the fast food and the pre-packaged meals and make your next meal from simple, fresh ingredients.

If you want to read my Masters Thesis in its entirety, you can download it in the Download section. You can also see a shorter slide show here. Enjoy!


1,3,4,14 Monteiro, C. A. (2009). Nutrition and health. The issue is not food, nor nutrients, so much as processing. Public health nutrition, 12(05), 729-731.

2 Pollan, M. (2013). Cooked: A natural history of transformation. Penguin UK.

5,15,16 Smith, S. M. K., Guenther, P. M., Subar, A. F., Kirkpatrick, S. I., & Dodd, K. W. (2010). Americans do not meet federal dietary recommendations. The Journal of nutrition, jn-110.

6,7,8,9 Monteiro, C. A., Levy, R. B., Claro, R. M., Castro, I. R. R. D., & Cannon, G. (2010). A new classification of foods based on the extent and purpose of their processing. Cadernos de saude publica, 26(11), 2039-2049.

10 Moubarac, J. C., Martins, A. P. B., Claro, R. M., Levy, R. B., Cannon, G., & Monteiro, C. A. (2013). Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada. Public health nutrition, 16(12), 2240-2248.

11 Chassaing, B., Koren, O., Goodrich, J., Poole, A., Srinivasan, S., Ley, R., & Gewirtz, A. (2015). Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature, doi:10.1038/nature14232

12,13 Grossman, E. (2015, February 25). How Emulsifiers Are Messing with Out Guts (and Making Us Fat).

17 Kolodinsky, J. M., & Goldstein, A. B. (2011). Time use and food pattern influences on obesity. Obesity, 19(12), 2327-2335.

18 Willett, W. C., Koplan, J. P., Nugent, R., Dusenbury, C., Puska, P., & Gaziano, T. A. (2006). Prevention of chronic disease by means of diet and lifestyle changes.

How to Help People Cook More Often (AKA the Story of my Masters Thesis, Pt. 1)

I’m not sure if you’ve noticed, but we like food. We like to cook, we like to eat and we like to break bread with others. We generally can’t have a meal without reminiscing about a meal in the past, or the potential of another in the future. Look at our Instagram accounts on the right side of the page. Is there anything non-consumable in there? And, you know, we have a food blog that you happen to be reading right now.

Food is a daily necessity for all of us, but some people enjoy the experience more than others. For some, thinking of what to eat is torture, and they long for the meal pill from Charlie and the Chocolate Factory. For others, each step from coming up with the idea to savoring the flavor of a meal is a joy. Lots of us fall somewhere in between, but last year, I decided to explore this a little bit.

A year ago I starting doing a Masters program here in Barcelona, a significant part of which is a thesis on a topic of my choice. I’m not a betting man, but I’ll give you one guess what my topic was. If you said food, you are correct. Extra credit if you guessed cooking, which is more correct.

The reasons I wanted to focus on cooking can be distilled down to exactly two things: health statistics in the US, and Michael Pollan’s book, Cooked.

For one of my presentations I made the slide below compiling some heath statistics from, to name a few, the National Institute of Health, the Journal of the American Medical Association and the Center for Disease Control and Prevention ( a .pdf can be found here).

Some Health Statistics on Americans.
Some Health Statistics on Americans.

These numbers gave me pause. For reference, according the US Census Bureau there are about 316 million people in the US. To say that one-third of the adult population in the US is obese (i.e. a Body Mass Index of 30+) is to say that nearly 77 million of our countrymen and woman are dangerously unhealthy and are at high risk things for heart disease, stroke, diabetes and some types of cancer.

Apart from the health effects and costs for the individual (and family), these statistics call into light the health of our nation. As a guy who was in the Navy for 7+ years, I wonder who will be capable of defending us and protecting us? Who will be our firefighters, police officers, paramedics, emergency services and serve in our armed forces if two-thirds of us are obese or overweight?

The obesity epidemic (that is what they are calling it now) is surely a combination of many factors, but as Michael Pollan puts it in his book, our food, and the industrialization of our food production, is a very big culprit. Corporations, he says, “cook very differently from how people do…They tend to use much more sugar, fat, and salt than people cooking for people do.”

I don’t mean to paint a grim picture because, ultimately this a story of hope. If high levels of sugar, fat and salt from industrial foods are to blame for our health, then all we need to do is to cut down on, or eliminate them.

The easiest and simplest way to do this is to cook for ourselves. Skip the complicated stuff, the calorie counting, the”fat-free,” the fad diets, the cleanses and the deprivation. If we do nothing else other then cook more often, we will be doing a whole lot better than we are today.

I also don’t mean to over-simplify the issue, because there are lots of moving parts and factors involved in making a meal, but I think it’s a good and manageable place to start.

This is what inspires me, and this is what I built my thesis around. More on that coming soon, and I’ll explain how I ended up with #cookingcouplets.



If you’re interested in this kind of stuff, you would probably also enjoy:

  • Cooked by Michael Pollan. I’ve discussed it here, but the whole book is fascinating. The intro is available for free download if you follow the link above.
  • Fed Up– Katie Couric is one of the executive producers of this documentary, and many big names in health and food make appearances.
  • The Weight of the Nation– an HBO series covering the obesity epidemic. The whole thing is available for viewing online.

UPDATE: I’ve finished writing my thesis! If you want to read it, you can download it in the Download section.  You can also see a shorter slide show here(29 Mar 2015)