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Even for enthusiasts of brown beverages, distinguishing between a high-rye bourbon and a rye whiskey can be challenging, particularly as bourbon is considered a type of whiskey. The two drinks bear a striking aesthetic resemblance and aren’t easy to differentiate by aroma. Even their flavors can mimic each other if an identical quantity of rye is used. Despite sharing an alcohol percentage, there exist several key differences that establish high-rye bourbon and rye whiskey as distinct entities which can significantly influence how to appreciate them.

High-rye bourbon, compared to standard bourbon, is not as sweet. It remains restricted to production within the United States like any other bourbon whiskey. These bourbons acquire a more peppery zest due to their additional rye, yet conserve some of the characteristic bourbon sweetness. Conversely, rye whiskey can be manufactured anywhere globally. It proffers a predominantly spicy palate, reminiscent of classic baking spices such as cloves and cinnamon. What principally sets these beverages apart is their primary grain. As their names suggest, both comprise rye, but high-rye bourbon uses corn predominantly while rye whiskey needs a minimum of 51% rye.

Read further: The 25 Best Bourbon Brands, Ranked

Bourbon is usually brewed with corn as the main ingredient. High-rye bourbon introduces a significant portion of rye as well, thus the designation. For a whiskey to earn the bourbon label, it must contain at least 51% corn. High-rye bourbons incorporate around 20% rye as well. The sweetness in bourbons typically arises from the high corn content. The inclusion of rye in high-rye bourbon aids in mitigating some of this sweetness. High-rye bourbon is considered more impactful than standard bourbon, delivering a potent initial flavor burst.

High-rye bourbon, similar to classical bourbons, is crafted in new charred oak barrels and the added rye results in a drier spirit. This gives you more profound herbal and bitter tasting notes, not usually associated with bourbons. High-rye bourbon might be interesting to you if you relish bourbon but are curious about a less sugary and more sophisticated flavour.

Rye whiskey, to fall under this categorization, ought to be created with a minimum of 51% rye. Rye whiskeys bring forth a spicy, mildly scorching sensation upon consumption. This emanates from rye’s spicy flavour compared to other grains for distillation. Certain rye whiskeys will include much more than 51% rye to impart an additional spicy punch. Owing to their arid disposition, these whiskeys will feel pronounced in your mouth, thus, making for a more diverse sensation than bourbon and even high-rye bourbon.

Just like bourbon and other whiskey types, rye whiskeys are aged in charred oak barrels, however, rye whiskeys can utilise previously used barrels. The charred oak grants the spirit notes of vanilla sweetness and a hint of smoky wooden flavour. Rye whiskey that’s been aged for an extended duration carries more pronounced sweet notes, whereas younger rye whiskeys emphasise the spicy aspect. Nonetheless, sweetness will be nominal in a rye whiskey.

Even though high-rye bourbons contain a greater amount of rye in comparison to traditional bourbon whiskeys, they are still predominantly composed of corn. For a bourbon to be classified in the United States, it ought to be made with 51% or more corn. According to New Riff Distilling, bourbon originated in the 1700s Kentucky when settlers brewed the spirit mostly from corn. Bourbon became the most favoured liquor for many Americans owing to the ample supply of the crop in the country. The distinctly sweet and enjoyable flavour people crave in bourbon whiskey comes from corn. Corn also conveys a smoother experience to the bourbon, rendering it easily consumable.

Rye whiskeys are predominantly distilled from rye, which gained popularity as a distilling choice in the 1700s and initially came to be in Pennsylvania, according to Limestone Branch Distillery. Rye was well-suited to the climate and introduced a sharper, distinct flavor compared to other whiskeys of that era, but its easy availability was its biggest appeal.

When contrasted with other whiskeys, bourbon whiskeys are subject to some of the most stringent rules for classification. Apart from water, no other additives can be used in bourbon whiskeys. There are laws ensuring that nothing else is used to modify the color, sweeten the bourbon, or boost the flavor in any manner. This system is in place to maintain the purity of bourbon and provide transparency about the ingredients. This law originated from President Taft’s Pure Food and Drug Act in 1906, stated by Jeptha Creed Distillery. While you might find these stringent requirements a tad ridiculous, they have preserved genuine American bourbon for more than a century.

On the contrary, it’s permissible to include additives in rye whiskey if it’s not labelled as “straight whiskey.” Straight whiskey is simply whiskey that contains no other additives — various types of whiskeys, including rye whiskeys, can be straight. However, if a rye whiskey isn’t tagged as straight, additives may constitute up to 2.5% of the liquor. Additives serve to achieve a more uniform color for the whiskey or to emphasize the tasting notes. Due to strict regulations, these additives don’t drastically change the whiskey.

One of the attractions of high-rye bourbon is the additional punch from the spicy rye. If you’re consuming a high-rye bourbon to savor that potent spice flavor, it’s best to drink this liquor neat. You can refrigerate your glass and bourbon prior to pouring, in order to get some freshness from the cold. If you’re concerned about the spice being too overpowering for a bourbon, you could choose to drink it on the rocks; ice will help dilute the intensity. A high-rye bourbon can also be a unique way to spice up a mint julep cocktail.

The resurgence of rye whiskey has brought on a new age of rye whiskey cocktails. Many classic whiskey cocktails such as the Manhattan and old fashioned would have featured strong rye whiskey flavors back in the times of their creation, so using rye whiskey for them today will get you closer to how these drinks were originally imagined. Rye whiskey can cut through the mixers of cocktails for a subtle edge. You could also go for rye whiskey neat or on the rocks if you want to fully experience the spice.

Read the original article on Tasting Table.

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Vodka produced in the abandoned zone at Chernobyl has been labelled a “propaganda exercise” by a victims’ charity.

The Chernobyl Spirit Company, a social enterprise which creates apple schnapps and vodka from fruit and grain grown in the so-called “Zone Two”, sells the drinks to tourists and in the UK. It launched pear and plum versions of its schnapps in 2022.

While previous scientific inquiries have found that the liquor does not contain radiation, the drinks have faced criticism from victims’ charities for making light of the risk of radiation poisoning.

Linda Walker, executive director at the Chernobyl Children’s Project, which works with people who have disabilities caused by the accident, said the spirit production was “inappropriate”.

She pointed out victims of the disaster are still suffering long-term health effects from the fallout of the 1986 disaster.

Ms Walker said: “It’s just such a bizarre thing to do. It’s so easy to grow apples, apples are grown everywhere, absolutely all over the place in Belarus and Ukraine.

“To choose to grow them in the area heavily contaminated by Chernobyl, it’s to make a point,” adding: “It’s a very strange propaganda exercise.”

Ms Walker said health problems continue in the region, especially in areas where people were hunting and eating contaminated foods.

She elucidated, “Mainly where individuals were hunting and consuming wild boar and rabbits, or people were digesting the edibles from the polluted area.

“This has perpetually led to numerous health issues in both juveniles and grown-ups.”

This happened post the seizure of approximately 1,500 bottles of the apple schnapps by the legal authorities in Ukraine in 2021, and these were only relinquished post a detailed scrutiny.

The conjecture is that the bottles were confiscated because of uncertainty regarding the accurate tax payment on the spirits.

The company’s vodka was inaugurated in 2019, crafted at the Palinochka Distillery in Ukraine, and then exported to the UK.

Profits gleaned from the sales are reinvested into communities still feeling the effects of the 1986 nuclear catastrophe.

As communicated by the 2022 accounts of Chernobyl Spirit, the company yielded a profit exceeding £10,000, following a generous donation of £15,000 towards the Ukrainian military cause.

Championed by Professor Jim Smith, from Portsmouth University in 2019, the social venture is backed by scientific data illustrating the radiation levels in mammals and fish within the area as being no higher than those found in neighbouring locations.

He stated, “In many parts of this semi-deserted region, you could safely cultivate and consume apples. You could safely grow a variety of crops. Farmers understand the crops, they understand the sort of fertilization required to produce crops that are under the Ukraine limit and well under the EU and UK limits.”

The professor continued to say that the Narodychi District, where the crops are grown, is “very lightly contaminated,” equating its level of contamination to the natural radiation found in Cornwall.

He also indicated that the region is severely underfunded, resulting in poor healthcare services and limited job opportunities for those who still reside there.

After the 1986 explosion, a 36-mile wide exclusion zone was established around the radioactive core by the Soviet Union.

A new concrete sarcophagus was placed over the site in 2016, minimizing the remaining radiation in the neighboring region, yet the decision about the abandoned land’s future remains uncertain for the authorities.

In the exclusion zone, Ukraine intends to create one of the biggest wind farms in Europe, supplying energy to about 800,000 households in Kyiv and its surrounding areas.

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Vodka, oh vodka. It’s one of those spirits that instantly brings a flavor memory to mind, whether it’s from souvenir shot glasses or a neutral vodka-soda. Meaning “little water” in Russian, vodka certainly gets a bad rap, and the same is sadly true of vodka martinis. But to that end I say, no more!

Even the Alcohol and Tobacco Tax and Trade Bureau, which previously stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color,” (ouch!) has gone back on its rulings. The bureau’s new amended definition gives vodka martini drinkers a lot more excitement to look forward to — and it shows.

Plenty of vodka brands are making far more complex martinis to enjoy and mix, according to bartenders. If you often opt for the more classic gin martini, it’s time to stir things up (literally, please don’t shake!) with a vodka martini.

What’s the Best Vodka for Martinis?

What’s the trick to picking the best vodka for a martini? Know your grains! Contrary to popular belief, most vodkas are not made with potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain, you’ll get a wide variation in texture, sweetness, and, yes, a little burn.

After conducting conversations with numerous bartenders, it became clear that one primary ingredient stood out for vodka: wheat. George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, expressed a preference for vodka distilled from 100% wheat. Krpeyan suggests that most of the signature vodka cocktails that he crafts are made with Grey Goose, a vodka that uses wheat. Wheat vodka, according to his taste, is superior due to its delicate sweetness and smoothness. It is ideal for mixing, whereas vodka based on rye tends to have a spicier note, and those on corn are often buttery.

Krpeyan’s affinity for wheat-based vodka is shared by others. “My personal favorite vodka brand is Grey Goose. Being a French, I have a particular fondness for it. I appreciate the care with which the product is produced and the thought process behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “At American Bar, Saint Theo’s, and Holiday Bar, all our vodka cocktails are based with Grey Goose.” Grey Goose, crafted from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, has a crisp flavor perfect for a spirit-forward cocktail like a martini.

Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly

But it’s not just Grey Goose that’s renowned for its crisp flavor profile. Other bartenders and beverage directors also highly recommended other wheat-based vodkas, such as Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.

Guide to Making the Best Vodka Martini at Home

With a cocktail as simple as the martini, the quality of all your components really matter. You’ll need dry vermouth, your vodka of choice, and perhaps some orange bitters or olive juice, all of which should be very much chilled. If you have enough time, freezing your glasses and stirring your martini will keep the cocktail ultra-silky — almost creamy, even.

From there, most classic martini recipes will call for a 2:1 or 3:1 vodka to vermouth ratio, a quick 30-second stir in your mixing glass with a large ice cube, and then strain into your martini glass. Add garnish (like a lemon twist, olives, or cocktail onions) and you’re done.

While martinis might seem intimidating to make, there’s one method that makes it almost too easy while also maintaining an ambrosial texture: just make a large freezer batch. “The freezer martini method builds on that texture,” says Pete Vasconcellos, beverage director for Albert’s Bar in New York. “Get a one-liter glass bottle with a tight-fitting lid. Figure out your favorite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters (until it almost fills the bottle). Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Put your martini batch in your glass bottle and in the freezer. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”

The real trick is figuring out how many Old Fashioned cocktails you can make from one barrel of whiskey.

Creating a decent bottle of whiskey is a process — a wonderfully complex, and sometimes unpredictable process, at that. Throughout this journey, whiskey barrels play a key part in providing a stable container for maturation and also adding delicious qualities to what ends up in your glass. Perhaps you’ve wondered about these containers while sipping on a beloved rye or bourbon, and it piqued your curiosity: Once the whiskey reaches full maturation, how many standard bottles do distillers get out of a barrel?

As it turns out, that answer is just as complicated as the production process itself. While the United States doesn’t regulate distilleries’ barrel size, the most common whiskey barrel holds 53 gallons of unaged liquid. Craft spirit distilleries sometimes use smaller barrels and shorter aging stints to impart more flavor, Du Nord Social Spirits founder Chris Montana tells Food & Wine.

Before the Second World War, the typical whiskey cask could only hold up to 48 gallons. Nonetheless, as resources like lumber started dwindling during the conflict, distilleries in America opted for larger storage options to reduce the quantity of barrels needed. The challenge then becomes estimating the levels of the liquid as it begins to age.

Related: Storing Top Quality Whiskey

As alcohol ages over many years, some of its liquid evaporates naturally. This evaporation rate, often referred to as the “Angel’s Share,” varies with each batch and can even differ amongst casks in the same distillery. While the exact amount lost is generally left to nature’s whims, several environmental factors can give us a rough idea of the liquid lost during the process.

The final amount of whiskey is influenced by various factors, including the geographical location, climate, temperature variations, barrel material, and distillery conditions, as stated by Montana. Interestingly, even within the same batch, no two barrels will yield identically. However, blending and processes post-maturation ensure that the product remains consistent and of high quality.

Related: 21 Whiskey Cocktail Recipes for Every Enthusiast

Given these factors, it’s difficult to determine exactly how many standard 750-milliliter bottles you’ll find in that common barrel size. Some distillers estimate that the average output shakes out to be 250 to 300 bottles, while others say it’s closer to a conservative 200.

“That’s what makes whiskey fun — unlike many spirits, whiskey is about choices, and you get to make so many of them along the way,” Montana says. “Most, if not all of those choices, will also come to bear when it comes to how much whiskey you’re going to be able to produce and what’s going to come out of those barrels.”

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Read the original article on Food & Wine.

Rum, with its storied history and a flavor profile that’s just as rich, is a staple in many classic cocktails like the tropical Mai Tai and Tasting Table’s own Cable Car cocktail. However, its bold character can be a bit overwhelming, especially for those new to rum. This can be a bit tricky if you have to make drinks for a crowd. Luckily, Tasting Table recipe developer Michelle McGlinn has a simple trick to make strong rum cocktails a bit easier on the palate: just add more sweeteners!

Whether it’s simple syrup, honey, agave nectar, or fruit juices, most cocktails have a sweet component to balance out the bite of the liquor and other flavor components. It’s an easy fix to add more of the sweetener to the drink than the recipe asks for if it’s a bit too strong otherwise. In McGlinn’s case, she likes to add an additional ½ ounce of simple syrup to dull the edge of the rum a little bit in her Cable Car or other strong rum drinks.

Read more: 13 Liquors Your Home Bar Should Have

While you can replicate the sweetener trick with virtually every rum cocktail and its primary sweetener, the key is getting the proportion just right. If you add too much simple syrup, fruit juice, or agave nectar to your drink, the sugar can overpower the cocktail’s delicate flavors. So, a bit of clever experimentation is needed — do some trial runs, gradually adding small increments (about ¼ ounce at a time) of extra sweetener until you hit the literal sweet spot.

If adding additional sweetener isn’t your preferred trick, there are other ways to make your drink easier to swallow. The type of rum you choose can significantly impact your cocktail’s taste and strength. For first-timers, dark and spiced rum might not be the best choice because they have very strong flavors. In contrast, white or light rum (which is the star of cocktails like daiquiris or mojitos) is lightly aged or not aged at all, giving it an exceptionally smooth profile. This makes it a particularly great choice if you’re serving first-time drinkers.

Switching and mixing the ingredients isn’t just the only way to get a mellower drink. When you’ve combined everything in a shaker, you can add a bit more ice than what the recipe calls for. Ice chills the cocktail and dilutes it slightly, making it more approachable for the uninitiated.

Read the original article on Tasting Table.

The real trick is figuring out how many Old Fashioned cocktails you can make from one barrel of whiskey.

Creating a decent bottle of whiskey is a process — a wonderfully complex, and sometimes unpredictable process, at that. Throughout this journey, whiskey barrels play a key part in providing a stable container for maturation and also adding delicious qualities to what ends up in your glass. Perhaps you’ve wondered about these containers while sipping on a beloved rye or bourbon, and it piqued your curiosity: Once the whiskey reaches full maturation, how many standard bottles do distillers get out of a barrel?

As it turns out, that answer is just as complicated as the production process itself. While the United States doesn’t regulate distilleries’ barrel size, the most common whiskey barrel holds 53 gallons of unaged liquid. Craft spirit distilleries sometimes use smaller barrels and shorter aging stints to impart more flavor, Du Nord Social Spirits founder Chris Montana tells Food & Wine.

Before the second world war, the standard whiskey barrels would only hold 48 gallons. However, with resources such as lumber becoming scarce during wartime, American distilleries started using bigger capacity containers, reducing the amount of barrels needed. The challenge lies in estimating the amount of liquid once the aging process begins.

Related: How to Store High-End Whisky

As the years pass during the maturation of a spirit, evaporation naturally causes some liquid to disappear. This evaporation, known as the “Angel’s Share,” varies from batch to batch, and can even differ between barrels in the same rickhouse. The specific quantity lost is ultimately decided by nature, though certain environmental factors can provide an indication as to how much liquid may be lost.

Factors such as the geographical location, climate, temperature fluctuations, type of barrel, and environment of the rickhouse all have an impact on the final whiskey amount, according to Montana. Notably, even within a single batch, not two barrels yield identical results. However, blending and processing after maturation ensure the end product is consistent and of a satisfactory quality.

Related: 21 Whiskey Cocktail Recipes for Every Enthusiast

Given these factors, it’s difficult to determine exactly how many standard 750-milliliter bottles you’ll find in that common barrel size. Some distillers estimate that the average output shakes out to be 250 to 300 bottles, while others say it’s closer to a conservative 200.

“That’s what makes whiskey fun — unlike many spirits, whiskey is about choices, and you get to make so many of them along the way,” Montana says. “Most, if not all of those choices, will also come to bear when it comes to how much whiskey you’re going to be able to produce and what’s going to come out of those barrels.”

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Read the original article on Food & Wine.

Vodka, oh vodka. It’s one of those spirits that instantly stirs up a flavor memory, whether it’s from souvenir shot glasses or a crisp vodka-soda. In Russian, vodka translates to “little water”, and though it often gets a bad rap, the same is sadly true of vodka martinis. But I say, no more!

Even the Alcohol and Tobacco Tax and Trade Bureau, which once stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color,” has reversed its rulings. The bureau’s new amended definition provides a lot more exciting prospects for vodka martini aficionados — and it shows.

According to bartenders, various vodka brands are creating more complex martini drinks for enjoyment and mixing. If you usually go for the traditional gin martini, it’s perhaps time to mix things up (remember to stir, not shake!) with a vodka martini.

What’s the Best Vodka for Martinis?

The secret to selecting the best vodka for a martini? Know your grains! Contrary to conventional thinking, most vodkas are not made from potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain used, you’ll experience a wide range of texture, sweetness, and yes, a bit of a burn.

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After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.

Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.

Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly

Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.

How to Make the Best Vodka Martini at Home

With a cocktail as simple as the martini, the quality of all your components really matter. You’ll need dry vermouth, your vodka of choice, and perhaps some orange bitters or olive juice, all of which should be very much chilled. If you have enough time, freezing your glasses and stirring your martini will keep the cocktail ultra-silky — almost creamy, even.

From there, most classic martini recipes will call for a 2:1 or 3:1 vodka to vermouth ratio, a quick 30-second stir in your mixing glass with a large ice cube, and then strain into your martini glass. Add garnish (like a lemon twist, olives, or cocktail onions) and you’re done.

While martinis might seem intimidating to make, there’s one method that makes it almost too easy while also maintaining an ambrosial texture: just make a large freezer batch. “The freezer martini method builds on that texture,” says Pete Vasconcellos, beverage director for Albert’s Bar in New York. “Get a one-liter glass bottle with a tight-fitting lid. Figure out your favorite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters (until it almost fills the bottle). Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Put your martini batch in your glass bottle and in the freezer. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”

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Rum, molasses, nutmeg and clove might sound like seasonal flavors this time of year, and they are, but they’re also the flavors of the Joe Frogger cookie, a regional delicacy that connects Gingerbread Hill in Marblehead all the way to the National Museum of African American History and Culture in Washington, D.C.

We spoke with Lauren McCormack, executive director of the Marblehead Museum, and Kabria Baumgartner, dean’s associate professor of history and Africana studies at Northeastern University, to shed new light on the story of these cookies in 2022. We revisit the conversation as part of WBUR’s Field Guide to Boston.

On Joseph and Lucretia Brown, the creators of the Joe Frogger:

McCormack: “Joseph was essentially born as a slave in North Kingstown, Rhode Island, to a man named Beriah Brown. However, after serving his master’s son’s time in the Revolutionary War, Beriah allowed Joseph his much-deserved freedom. After obtaining freedom, which he earned from his loyalty during the war, Joseph relocated to Marblehead, Massachusetts. It is there that he met Lucretia, who was born either in Marblehead or Salem around 1773. They eventually tied the knot and bought a building on Gingerbread Hill in Marblehead for their tavern. The town of Marblehead famously remembers them for the marvelous cakes and gingerbread cookies, or Joe Froggers, that they once served in their tavern.”

Baumgartner: “The Brown’s tavern was said to be a favorite hotspot for sailors and other visitors in Marblehead. One intriguing event that took place in their tavern was the Black Election Day celebrations every May.”

“Despite being called Election Day, this event extended across a full week and was a jovial affair filled with dance and music. To paint a picture, one could imagine Joseph Brown playing the fiddle while the crowd around him enjoyed the rhythm. The Black Election Day holds historical significance as it was celebrated annually from the 18th century to the early 19th century. On this day, African Americans often elected their official representative. This history carries weight not only because it marks the beginning of African American entrepreneurship but also because it brings to light the significance of African American participation in the Black Election Day festivities. Therefore, the Brown’s story becomes a crucial part of North Shore’s, Boston’s, and Massachusetts’ history.”

On Lucretia Brown and her skills in entrepreneurship:

McCormack: “Sometimes she gets lost behind Joseph Brown for various reasons, but I love to talk about her because like you say she is a female entrepreneur in a time when that in and of itself amongst white and Black individuals is relatively rare. She’s known for picking roses all spring and summer long so that during the winter she can distill them into rose water and that was a pretty amazing. It’s very popular for perfume and also something you would use in food back in the mid 19th century. So she’s doing that. She is known far and wide for her wedding cakes and various types of cakes. It’s told decades later, people remember her. And if you wanted a wedding cake in the Marblehead, Salem area, you went to Lucretia Brown.”

“So she really did develop this amazing business and was such a part of the community that decades later, people who remembered her were writing about her in the newspapers and in the reminiscences. And just the fact that they gave so much to the community that years later people remembered that, and centuries later we still talk about them.”

On the Joe Frogger cookie:

Baumgartner: “The cookies preserved fairly well. So sailors were able to take them with them and keep them for a couple of months and they would have them at sea.”

McCormack: “They’re fabulous, right? A lot of people have said they’re sort of gingerbread in a cookie form. So you have that little crunch that you don’t always get with gingerbread. And like you said, they’ll last. And that’s what’s great. And what’s also interesting about them is that they’re made with rum and molasses. And those things are products that were produced by enslaved people. And so here you have two people touched by enslavement themselves in various ways who are known for this cookie.”

Baumgartner: “Yeah, I think it’s delicious. It’s a fairly large cookie, chewy, but still soft, and flavored with these spices. It was thought that Lucretia invented the recipe and she named the cookie after her husband, after Joe. So they have Joe Frogger’s cookies. But it is part of New England history. It’s part of African American food ways that we have this recipe and that we can now make a cookie like this.”

This recipe was provided through the Town of Marblehead website.

Ingredients:

Baking Instructions:

Vodka, oh vodka. It’s one of those spirits that instantly brings a flavor memory to mind, whether it’s from souvenir shot glasses or a neutral vodka-soda. Meaning “little water” in Russian, vodka certainly gets a bad rap, and the same is sadly true of vodka martinis. But to that end I say, no more!

Even the Alcohol and Tobacco Tax and Trade Bureau, which previously stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color,” (ouch!) has gone back on its rulings. The bureau’s new amended definition gives vodka martini drinkers a lot more excitement to look forward to — and it shows.

Plenty of vodka brands are making far more complex martinis to enjoy and mix, according to bartenders. If you often opt for the more classic gin martini, it’s time to stir things up (literally, please don’t shake!) with a vodka martini.

What’s the Best Vodka for Martinis?

What’s the trick to picking the best vodka for a martini? Know your grains! Contrary to popular belief, most vodkas are not made with potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain, you’ll get a wide variation in texture, sweetness, and, yes, a little burn.

undefined

After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.

Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.

Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly

Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.

How to Make the Best Vodka Martini at Home

With a cocktail as simple as the martini, the quality of all your components really matter. You’ll need dry vermouth, your vodka of choice, and perhaps some orange bitters or olive juice, all of which should be very much chilled. If you have enough time, freezing your glasses and stirring your martini will keep the cocktail ultra-silky — almost creamy, even.

From there, most classic martini recipes will call for a 2:1 or 3:1 vodka to vermouth ratio, a quick 30-second stir in your mixing glass with a large ice cube, and then strain into your martini glass. Add garnish (like a lemon twist, olives, or cocktail onions) and you’re done.

While martinis might seem intimidating to make, there’s one method that makes it almost too easy while also maintaining an ambrosial texture: just make a large freezer batch. “The freezer martini method builds on that texture,” says Pete Vasconcellos, beverage director for Albert’s Bar in New York. “Get a one-liter glass bottle with a tight-fitting lid. Figure out your favorite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters (until it almost fills the bottle). Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Put your martini batch in your glass bottle and in the freezer. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”