BOTW–Anne Marie’s Amber

Friday evening Mrs. Flannestad and I met up with our friends Robby and Mrs. Virus for a nice evening out.

We went for dinner at a new-ish upscale-ish Beer Bar here in San Francisco called Monk’s Kettle.

(picture by Mrs. Flannestad)

There was a beer from a Fairfax, CA, Brewery I’d never heard of called Iron Springs. Fairfax is a small town past San Anselmo on Sir Francis Drake in Marin. Kind of a scruffy hippy outpost on the outskirts of upscale communities like Corte Madeira and Sausalito. So, being Mr. “drink local beer,” and actually knowing folks who live in Fairfax, I figured I better give it a chance.

Called “Anne Marie’s Amber” it was a very good beer. No disrespect or slight to the brewery intended, but it tasted like really good, honest, home brew. To explain what I mean, I’ve had some good and bad beer that friends have brewed. But when unfiltered home brew beer is fresh and really good, there is nothing better. Magnolia Brewpub reminds me of really good home brew and I know part of it is because they don’t filter, just fine. And it isn’t bottled, just served fresh from the keg.

Anne Marie’s Amber reminded me of that. I can only describe the texture as almost chunky, there was so much chewy beer goodness. Plus, not over the top in sweetness, bitterness, or ABV, so you can drink a few without doing cartwheels down the street.

They have a number of very good beers on tap at Monk’s Kettle and a good list of Belgians and other beers in bottles. As far as the food goes, it’s no Hop Leaf, but at least they are trying. Excellent fresh baked soft pretzels…

(picture by Mrs. Flannestad)

…and some pretty tasty house made charcouterie.

(picture by Mrs. Flannestad)

Dixie Whisky Cocktail

Dixie Whisky Cocktail
(6 People)

To 2 lumps of sugar (Dash Depaz Cane Syrup) add a small teaspoon of Angostura Bitters (Nice Dash of Angostura), another of Lemon Juice (Dash Lemon Juice), 4 glasses of Whisky (2 1/4 oz Weller 12 Year old Bourbon), a small teaspoonful of Curacao (barely a dash of Dash Brizard Orange Curacao) and 2 teaspoonsful of Crème de Menthe (Dash Brizard Crème de Menthe). Add plenty of ice and shake carefully. Serve.

First interesting point of this cocktail is that the portions of the Dixie Whisky are a bit on the larger size. Usually, these 6 person cocktails are a little more than 12 oz of spirits and mixers. This one is over 16 oz.

Ultimately, it is a sort of Whisky Crusta without the sugar rims. Or a “Dinah Cocktail” for those without fresh mint.

Unfortunately, it’s not really very good. To me, the main problem with the Dixie Whisky is a clash between the Angostura and the Crème de Menthe. It would be a much tastier cocktail if you left either one of those out.

I also wonder about the Curacao. In such a small amount, it really doesn’t add much here, especially up against the intense flavors of the Whisky, Crème de Menthe, lemon, and bitters. Was the pre-prohibition Curacao much more intensely flavored?

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.