Infused Book Review: Vodka Distilled by Tony Abou-Ganim

Spirits expert and author of "The Modern Mixologist," Tony Abou-Ganim, pairs up once again with Mary Elizabeth Faulkner to produce an intensive guide for vodka lovers and novices alike. "Vodka Distilled" gives an in-depth look at the world’s oldest distilled spirit.

History, comparisons, and detailed instructions on distilling processes bring the enthusiast up to speed. Ordering vodka properly is made easier with an increase in knowledge base of grains, national styles and flavor properties.

Abou-Gamin wills the reader to know – and care – enough to delve into the quality and choice of vodka used in their drink, whether served in a cocktail, on the rocks, or neat. The guide contains a section depicting 58 vodkas complete with tasting notes, drink suggestions and cost divided by main ingredient: Rye, Wheat, Potato, Mixed Grains, Corn and Others.

Like a peppery taste? Try the rye vodka created by Belvedere out of Zyrardow, Poland. The four-time distilled vodka’s spicy and vegetable nose, along with its acidity, makes it the perfect pour for a Bloody Mary.

Are vanilla and caramel more to your liking? Corn vodka by Rain Organics of Frankfort, KY, is your new vodka option for those salted chocolate caramel martinis.

In the mood for a straight up martini garnished with blue cheese stuffed olives? Order the potato vodka Blue Ice – with its earthy nose and citrus palate, you will feel sophisticated with knowing your liquor.

Recipes for classic cocktails like Mudslide, Cosmopolitan and Harvey Wallbanger are given, along with expert advice on the best vodka for maximum drinking pleasure.

Glassware is taken seriously – as it should be – by the charismatic mixologist. The proper barware can definitely enhance the drink’s flavor, as can choice of ice. Tidbits such as this can be found throughout this bible of Russia’s favorite drink.

It is possible to learn more about vodka in the time it takes to read this book than in your entire over-21 life. No longer will you overlook or under appreciate the clear liquid. It will become your go-to guide from here after.

I predict that vodka will follow the path of wine, beer, and now bourbon, in being recognized as a spirit worthy of snobs, but still enthusiast friendly.

Bottom Line: "Vodka Distilled" shakes, stirs and mixes the spirit’s history, varieties and brands with classic and modern recipes in an enjoyable, reader-friendly style and should be in the hands of every bartender – home or professional.

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on www.Gottago.us, www.BroadwayWorld.com, an in print. Follow her on Twitter @GottaGo, LinkedIn and Facebook. 

Infused: Cookbook Review: The Butch Bakery Cookbook

I enjoy reviewing cookbooks, especially when it involves creating something that stands out in a field inundated with cookbooks. “The Butch Bakery Cookbook” by David Arrick has done just that with “man-inspired” cupcakes infused with whiskey, rum and other adult flavors.

Created by Arrick, (former Wall Street suit-wearer) the owner of Butch Bakery, New York City, along with Janice Kollar, former owner of Kollar Cookies, NYC, created a book rich with recipes and delectable images by Jason Wyche. The step-by-step guide takes readers on a journey illustrating the importance of quality ingredients, stepping outside the box and having fun while making cupcakes.

If you have always wondered why there is no bacon on the trending, tiny cakes, wonder no more. Arrick recognizes the importance of appealing to a man’s taste buds and applies various “manly” ingredients, including pork, peanut butter and root beer. No sparkles, polka dots or fancy glitter appear in these recipes. However, if women want to commit to the old adage, “the quickest way to a man’s heart is through his stomach,” she won’t go wrong with this collection.

Giving specific instructions on needs prior to starting each baking project, the bakery owner gets the mindset of men and applies the correct style of writing: efficient, direct and appealing chapter titles. “Desserts for Dudes,” includes boot camp, exact needs for the male baker’s toolbox and other pertinent information. After that, chapters are named for the type of goodie recipes included: “Play Ball,” “Touchdown” and “Barbecue” to name a few.

Don’t be discouraged that this is just another collection of cupcake recipes. The ingredients will put that idea right out of your head. Craving a chili dog? It’s in here, along with the secret ingredient of cayenne powder. The Chocolate Stout Cupcakes, aka Beer Run, hits the Guinness tap for both the cake and topping. Defense Defense’s red velvet cupcake gets topped with a Jack Daniels’ frosting.

Having ladies over? Mojitos are jazzed up via dark rum, lime zest and cream cheese. A Rum and Coke is baked goodness due to a heavy dose of rum raisins, white chocolate chips and nutmeg perks up the adult-style dessert named “Big Papi.” The B-52 makes a splash with a Kahlua-soaked Madagascar cupcake with a Bailey's Bavarian filling.

The Old-fashioned, once a standard male drink gets a contemporary touch with this baked version of whiskey, orange zest and bitters. The Side Car shimmies up to the bar stool in its cupcake liner and filled with brandy, Cointreau and butter-cream frosting.

“Butch’s Baking Lesson” included after every recipe gives the must-not-forget detail, while, also at the end of the recipes, are handy mix-and-match ideas, alternative recipes and “Plan of Attack” hints and tips.

Bottom Line: “The Butch Bakery Cookbook” is certain to be a favorite with men ~ and anyone cooking with men in mind.

Image provided by Wiley Press
Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, at GottaGo.us and FoodandDrinkDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on Gottago.us, BroadwayWorld.com, in magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Restaurant Review: Gas Light Inn

The review for Gas Light Inn, 2280 S. Meridian St., isn't going to be my normal review because, well, this isn't a normal restaurant and bar. In fact, it's paranormal.

The south side pub hasn't always served up cold drinks and hot food. In the past 125 years it has also been a brothel, grocery market, confectionery and a morgue. Customers included outlaws such as John Dillinger who used it as a hideout. Some former owners, employees and guests have stayed on. While getting liquor from the basement storeroom it isn't out of the norm to be touched by an unseen entity. The paranormal activity is verified by more than the staff, owners and clientele. The Biography Channel's, "My Ghost Story" aired Gas Light Inn's tale this past April.

If you don't mind spirits while drinking your...spirits, then Gas Light Inn may be your ticket to the other side. Tours are available for the daring, but not guaranteed. Ghosts apparently don't appear on command. However, I will state that I believe.

When not contending with the ghosts of the lady on the stairs, or the man in the basement, owner Joe De More can be found serving specialty drinks to ghost followers and locals alike. The Frozen Ghost, a concoction including Frozen Ghost vodka, pineapple and cranberry juices is served best as a frozen blended drink, although it is tasty on the rocks. The Crystal Skull, containing Dan Akroyd's Crystal Head vodka, grape pucker and pineapple juice, tastes somewhat like kiwis.

Taking the in-house spirits in stride, and with a great deal of respect, De More recognizes the difficulty in succeeding in this economy. Solution? Bring in Steve Miller as the chef to make the neighborhood bar's menu above the rest.

Reuben

Miller's pub fare is traditional but at a higher level than the normal tavern. From the exterior, this establishment looks like a hole-in-the-wall; which is probably what appealed to Dillinger...and me. The rough exterior and nearby cemeteries add to the atmosphere, especially late at night.

My recommendations from the menu include the Reuben sandwich. Layered with 8 oz. of meat, sauerkraut and in-house dressing, it is served on marbled rye bread and simply one of the best I have ever eaten. The pizza. Although the crust is not made onsite, it’s outstanding in flavor, quantity of toppings and price. The steaks are hand cut, the hot sauce--a must try--is also Miller's in-house creation. His Philly Steak is piled high with tender meat, and served on a hoagy roll.

Breaded Tenderloin

The Tenderloin sandwich.

We Hoosiers demand quality and will drive hours to get a great one. It is here. This hand-pounded, hand-breaded and juicy version is officially No. 1 in my book (and I have eaten too many to admit). Perhaps someday I will come across one I like more, but at this point, Gas Light's ranks the highest.

Chips are included with sandwiches but I suggest you opt for the beer-battered onion rings. If you prefer fries; they have more than one type so be certain you request the "real potato" fries.

Apple Pie a la Mode

There isn't a dessert menu because it changes daily based on the whim of baker Melinda Grinder. These baked goods are the kind made from secret family recipes and worth a trip by themselves. And, no, I am not giving out the secret Grinder whispered to me about the over-the-top, made-from-scratch apple pie I was served...drizzled with caramel and served a la mode. Sorry, you will have to check out the oven creations personally.

The common thread throughout the numerous items I have tasted at the pub, during several visits, is that the menu contains great restaurant food that just happens to be...in a bar...a haunted bar.

Bottom Line: Gas Light Inn offers everything you could want in a neighborhood pub: great food, great prices and ghosts…
Website: www.thegaslightinnindy.com; telephone: 317-782-1250

Photos: Bob Burchfield, EJMusgrave

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo and Facebook. Gotta Go is published in M, a fine-living magazine, and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.