55 – 51: DRINK To These

I’ve been to Clover Club (a really comfortable and affordable psuedo-speakeasy in Brooklyn) twice and both times was to get a drink on Time Out’s list. This year the cocktail they recommended was not listed on the menu. It was a special cocktail that had to be asked for, like a secret password leading to a concoction of deliciousness.

The Nth Degree is a combination of applejack, aged rum, and Green chartreuse.  Very simple, very boozy, and very delicious.  Sitting in the glass was one humongous ice cube and a bright duo of an orange and lemon twist

The drink was slightly sweet, a little vegetal, and even a bit spicy.  It was a prefect combination and I’m surprised that the new Time Out list doesn’t feature any cocktails from Clover Club. Guess I’ll have to return on my own and find something else just as complex and delicious. Price: $12

52. DR. KLANKENSTEIN from SIXPOINT CRAFT ALES

This is one of those dishes I tried this year that is no longer available. And I never got a picture of it. But I found this short video on the making of the beer instead:

So in case you skipped the video, the Dr. Klankenstein is a stein ale that was made by Sixpoint Brewery (one of the 3 breweries in Brooklyn) exclusively for The Modern restaurant. It was very exciting when it was unveiled and it got lots of press and people coming in to taste the brew. I got front seats for the entire thing because I worked at The Modern as a server at the time. Which means I got to taste it just about any time I wanted.

A stein ale is an archaic process of making beer that involves heating up the water with hot rocks. Of course, it’s obvious why nobody does it anymore since we now have easier and safer methods of heating up water. But Sixpoint decided to take the time and labor to re-create an old-fashioned flavor of beer using actual hot basalt in the wort.

The idea is intriguing and makes for a unique and delicious beer. I’m not a huge fan of Sixpoint beers because I think they tend to taste rather the same. It’s a good flavor, but I do like some variety from beer to beer. This could come from the fact that they use the same yeast (named 007) in all the beers.

To my knowledge, Dr. Klankenstein used that same yeast, but the final product had a sweeter, richer flavor than most of their beers. The stones gave the beer a caramel flavor and imparted a bit of minerality which was unusual but pleasing. It was well-balanced and addictingly drinkable.

It paired really well with the rich, earthy flavors of The Modern’s Alasatian dishes. The only problem is, a limited amount of the stuff was brewed and the kegs have all been tapped. And considering what a difficult process the re-creation of stein beer is, odds are Sixpoint won’t be repeating it anytime soon.

My apologies to those who didn’t get to taste it, but if you ever see a proper stein beer anywhere else in the world, I urge you to give it a chug.

You know those blank white canvases that some people call art and others call a sham? Think Robert Rauschenberg’s White Paintings.

Well, the equivalent in the cocktail world can be found at the Modern, which fittingly, is the restaurant attached the the Museum of Modern Art (and my former employer). It’s called The Devil in White. And it looks like just some clear liquor in a martini glass, with a sleek brandied cherry garnished on the bottom.

But when you sip it, it’s so much more. I liked to call it a “clear Manhattan”. It’s a brilliant concoction of Death’s Door White Whiskey, Dolin Blanc Dry Vermouth, and A.B. Smeby’s Black & White Bitters.

The bitters are made by Louis Smeby, who is a captain in the dining room and has a really amazing line of craft bitters. This particular one is made from cocoa bean and vanilla bean. And it helps bring out all the rich flavors of the unaged whiskey – it’s not sweet but has hints of chocolate, vanilla, cherry, and smoke.

It’s a complex, strong libation that doesn’t look like much, but is actually a work of art. Price: $14

I couldn’t decide which cocktail to order at the dark, romantic Death & Co. The drinks are all rather expensive (in the $14 price range) so I knew I’d only be ordering one. And the list was pretty massive. I asked the waitresses for recommendations and ended up with one of the most amazing and unforgettable cocktails I’ve ever tasted.

The Cortado refers to a shot of espresso cut with a small amount of warm milk (it’s of Spanish origin). So it was fitting that the drink would contain a coffee flavor. But I wasn’t expecting the depth and complexity of flavors I was about to embark on.

The rum was both Pampero Aniversario and Lemon Hart 151. Antica Vermouth was infused with coffee beans, a little white créme de Cacao, Angostura Bitters, some cane sugar, and molé bitters.

When I tasted it, the first thought was it was good. But then as the concoctions played on my tongue, I experienced so many different flavors. A little coffee, sweetness, spiciness, smokiness, medicinal qualities. It had a long finish that kept playing games with my mind and pleasing my tastebuds.

And before I knew it, the high alcohol level snuck up on me and I was stumbling out the door. So now I understood the price tag was for a flavor roller coaster that left you with a mighty buzz. I can’t wait to ride it again.  Price: $13