Absinthe Frappé

DSC_6761.jpgThis here is the fiftieth drink to join our digital cabinet of liquors! And a mighty fine addition it is too. If I were asked elect an emblematic spirit for each Pynchon book, some choices would be easy. White corn whiskey would represent Mason & Dixon. Lot 49 might be kirsch. And Against the Day would be absinthe.

The denizens of AtD take their absinthe in diverse preparations over the course of the book’s pages—soaked into cigarettes, louched with Champagne, cocktailed with rum and brandy. On this occasion, we find it in a frappé. Reef has wound up gallivanting around with Ruperta Chirpingdon-Groin and her crew under the assumed identify of Thrapston Cheesely III, but that whole arrangement’s about to go south. Page 368:

They finally parted company in New Orleans after a confused and repetitive headache of a night that began at the establishment of Monsieur Peychaud, where the Sazeracs, though said to’ve been invented there, were not a patch, it seemed to Reef, on those available at Bob Stockton’s bar in Denver, though those Absinthe Frappés were another matter.

dsc_6755Pynchon doesn’t quite get his Sazerac history right here. According to the (admittedly somewhat mythologising) Sazerac Rye website, Monsieur Peychaud was indeed the inventor of the bitters that go in a Sazerac, but this was in the 1830s/40s,  before Reef was born, and Peychaud didn’t have a bar—he was an apothecary serving it for friends after hours in his pharmacy. The Sazerac became established more widely primarily thanks to the Sazerac Coffee House, and that’s likely where Reef gets his sub-par version. Anyway, let’s save the Sazerac for another time. Reef much preferred the frappé, and I’m happy to take his recommendation.

Here be the contents of my Absinthe Frappé, mostly following this recipe:

  • 1.5 shots of Pernod Absinthe
  • 1.5 shots of soda water
  • However much sugar seems necessary
  • A few mint leaves
  • A bunch of ice

All blended up together and garnished with some more mint. They taste summery and sophisticated, bright and refreshing. They look cool. Good tip all round from Reef.

Here’s to the next fifty drinks! Thanks for joining me!




DSC_6702.jpgWe’ve just about hit 50 Empty Bottles here at Tom Pynchon’s Liquor Cabinet, but this post marks our first occasion revisiting a passage to pull out a second drink. November last year, Against the Day led me to some apricot brandy abandoned in a safe-house cupboard. (I remarked at the time that it was a bit rough, and I can now confirm that it has been pretty much abandoned in my cupboard too). That brandy wasn’t the only booze left behind there though. Here’s the passage again (p. 718):

By the unwritten rules of these transitory dwellings, the cupboards yielded a sketchy culinary history of those who had passed through—bottles of Szekszárdi Vörös, Gewürtztraminer and apricot brandy, chocolates, coffee, biscuits, tinned sausages, wine, boxes of dried noodles of various shapes and sizes, a white cloth bag of tarhonya from the previous century.

As I remarked in the apricot brandy post, most of that stuff is pretty (and, in context, suspiciously) Hungarian. Gewurtztraminer, though, is mostly French. It’s mainly associated with the Alsace region near Germany (which explains that name). The Hungarians might not be totally off the hook however: Wikipedia does say some of these grapes grow there too, known locally as Tramini. Complicating that further is Pynchon’s use of the German spelling with the umlaut, which the French omit… Anyway, I’ve gone with an Alsace version. DSC_6677.jpg

Gewurtztraminer is supposedly characterised by a “flamboyant bouquet of lychees” and maybe I’m just suggestive but I’m finding that a pretty convincing description not just of the aroma, but also the taste and even the mouthfeel. It’s reasonably sweet, and that residual sugar, combined with a lack of acidity, gives it a distinctively lychee-esque full fleshy texture. This particular one was Dopff au Moulin 2013.

Were I abandoning a safe-house, I might try not to leave this drop behind. It’s not particularly fancy, but pleasant and interesting enough that one shouldn’t have to search too hard for an occasion to polish it off. Plus internet wine people advise that Gewurtztraminer is suitable for ageing “only a very few years” if at all, so you couldn’t expect to go back and find it later in much of a condition…

Home-brewed Beer

Pynchon fans can get a bit of a bad wrap—all pretentious weirdo dudes with neck-beards. Homebrewers have something of a similar reputation. In both cases of course, reality is far more capacious than the stereotypes. But you might expect some overlap between the two communities. Any other homebrewing Pynchonites out there?

DSC_6501Pynchon’s characters lean towards the grape when it comes to DIY-fermentation. Homemade wine of various kinds shows up in V., Lot 49, Slow Learner, Vineland, Mason & Dixon, and Against the Day. But a little beer does get made too.

When Against the Day‘s Frank Traverse arrives in the hellish Telluride (in the chapter beginning around page 281), well-connected general store proprietor Ellmore Disco takes him lunching at the very popular Lupita’s, a Mexican place where “the menudo can’t be beat” and the homebrew probably ain’t bad either. Page 287:

Clerks and cashiers, birds of the night but newly risen, stockmen down from the valley, Mexican laborers streaked with brickdust, skinners waiting for the train sat alongside Negro newsboys and wives in their best hats, all indiscriminately filling the benches, grabbing and gobbling like miners in a mess hall, or standing waiting either for a seat or for one of the kids working in the kitchen to fill their lunch pails or paper sacks with chicken tortas, venison tamales, Lupita’s widely known brain tacos, bottles of home-brewed beer, sixty-degree wedges of peach pie, so forth, to take along with them.

Add Lupita’s to my list of Top Ten Pynchonian Bars & Restaurants to Visit Before You Die.DSC_6614 (1).jpg

Lupita isn’t the only brewing Against the Dayer either. On page 308, we learn that the tommyknockers also produce some DIY suds. I confess I had no recollection of who or what the tommyknockers were, AtD being swarmed with more forms of life and humanity than I can hold between my ears, but the internet reminds me (here and here) that they are the “little people of the mines,” the “underground spirits who guard the earth’s ores.” Of course. They’re hanging out down a Little Hellkite mineshaft—Page 308:

Not only had the tommyknockers found this sector of the Little Hellkite congenial—in the years since its abandonment they had converted it into a regular damn full-scale Tommyknockers Social Hall. … Those duendes were playing poker and pool here, drinking red whiskey and home-brewed beer, eating food stolen out of miners’ lunch pails as well as the pantries of the unmarrieds’ eating hall, getting into fights, telling tasteless jokes, just as you might find in any recreational club aboveground, any night of the week.

DSC_6587The only other homebrew in Pynchon’s books is way back in V., where a Willem van Wijk “waved a bottle of homemade beer” at Kurt Mondaugen, future Gravity’s Rainbow cast-member. Van Wijk has the right idea—in my experience, homebrew is often better for gesticulating with than drinking. For about the last year, Drunk Pynchonette and I have been fumbling out way towards brewing something halfway palatable. Results have been mixed. We’ve attempted four IPAs, three stouts, a brown ale, and a pale ale, with recipes derived variously from Mikkeller’s Book of Beer, Brew Better Beer, and Brewdog. The best, reassuringly, have been our most recent: two single-hop Ella IPAs. Before those, everything tasted mostly like pond sludge. But drinkable or not, the whole process is a lot of fun.

It’s also excellent preparation for an eventual batch of banana mead, perhaps the true grail (or Slothrop rocket) lurking in the background of this whole endeavour…




Veuve Clicquot Brut


Season two of the Pynchon in Public podcast‘s trek through Gravity’s Rainbow is a wrap! Watch your iTunes feeds. I popped some Champagne on the air this morning in celebration.

You may notice the Champagne is pictured above in a beer mug. In this, as in the choice of the specific Champagne house, I follow the good example of Lt Tyrone Slothrop. He gets Sir Stephen Dodson-Truck and a casino-full of possible conspirators sloshed on the stuff during a drinking game of grand proportions. Page 252:

‘Garçon.’ Drinks here are always on the house for Slothrop — They are springing for it, he imagines. ‘Some of that champagne! Wantcha to just keep it coming, and any time we run out, go get more, comprendez?’ Any number of slack-jawed subalterns, hearing the magic word, drift over and take seats while Slothrop explains the rules.

“I’m not sure –” Dodson-Truck begins.

“Baloney. Come on, do you good to get outa that chess rut.”

“Right, right,” agree the others.

Dodson-Truck stays in his seat, a bit tense.

“Bigger glasses,” Slothrop hollers at the waiter. “How about those beer mugs over there! Yeah! They’d be just fine.” The waiter unblasts a Jeroboam of Veuve Clicquot Brut, and fills everybody up.

DSC_5837 (1).jpgMany bottles later, the waiters switch to sweet Taittinger, among other cheaper options, corks growing “straighter, less mushroomy” once everyone’s too far gone to care. I’m in no hurry to move on. It’s mid afternoon here now, and I’ve been idly sipping on Veuve Clicquot since sometime this morning. (Just one beer mug’s worth–I’m not knocking them back like the patrons of the Casino Hermann Goering). It’s fresh and zippy and very enjoyable. Just like the Pynchon in Public podcast. Sort of. The podcast’s got more shit and death than the Champagne. But otherwise. Just like it.

The drunken party ends up opening a chink in the armour of Their machine for Slothrop, with Dodson-Truck confessing his part in the plot and his knowledge of Slothrop’s conditioning. It sets rolling the boulder that gets our Tyrone the hell outta the Riviera, out of the sights of the White Visitation and co, and off into his Rocket-hunt through Europe. Drinking games are serious business, folks.

Tanqueray No. 10

Although it is fairly icy cold in Melbourne and probably best suited to a whiskey and a fireplace, today is World Gin Day and I do not wish to attract the displeasure of the World Gin Police. Drunk Pynchonette and I have a resolutely summery gin old-fashioned each.

IMG_0250.jpgThe particular gin is Tanqueray No. 10, pulled from the same top-shelf p. 303 Bleeding Edge bar (“elaborately carved in a number of neo-Egyptian motifs”) that brought you Stolichnaya Elit. Maybe head back to that post for the deets on the party.

I’m reliably informed that Tanqeray No. 10 is a fruitier, more floral version of the normal Tanqueray London Dry Gin. At the time of Bleeding Edge, Tanq 10 would have only been on the market for about a year—it was introduced in 2000. Now it’s August 2001, “microsoft XP has just emerged from beta.” The Tworkeffx honchos, or at least the “out of work hackers” and “street-level drug dealers” tending their bar, are up to the minute on their fancy booze as well as their technology.


My gin old-fashioneds consist of a shot of the Tanq 10, a teaspoon of simple syrup, and a dash of angostura bitters, basically like the traditional bourbon Old-Fashioned we sipped with Slothrop. I’ve never been a gin drinker in the past, but I’m finding these mightily enjoyable. The first impression is a bit medicinal, but that unfolds into a complex subtle floral citrusy delight. They taste still recognisably like an old-fashioned, but an old-fashioned from a super-fresh alternative universe.

Happy world gin day. Now where’s my whiskey.

Whisky Sours

DSC_5586.jpg8 May is universally recognised and celebrated as Pynchon in Public day. Parades fill the streets from Venice Beach to Vheissu; confetti pours from airships over all the world’s great capitals. In celebration of this grand holiday, I gathered some compadres to join Oedipa Maas and me for a whisky sour.

DSC_5582Boilermaker House whipped us up a batch of their somewhat unconventional whisky sours with passionfruit and beer (the recipe is here). The drinks came adorned with moustache patterns—I guess the bartenders couldn’t find their muted post-horn stencils.

Oedipa mixes a jug of (likely more straightforward) whisky sours while preparing for Mucho’s return from work on the afternoon she learns of Pierce’s will. On page 2 of the Vintage edition I just bought today when I realised my sister has and is probably dog-earing my old copy:

Oedipa had been named also to execute the will in a codicil dated a year ago. She tried to think back to whether anything unusual had happened around then. Through the rest of the afternoon, through her trip to the market in downtown Kinneret-Among-The-Pines to buy ricotta and listen to the Muzak (today she came through the bead-curtained entrance around bar 4 of the Fort Wayne Settecento Ensemble’s variorum recording of the Vivaldi Kazoo Concerto, Boyd Beaver, soloist); then through the sunned gathering of her marjoram and sweet basil from the herb garden, reading of book reviews in the latest Scientific American, into the layering of a lasagna, garlicking of a bread, tearing up of romaine leaves, eventually, oven on, into the mixing of the twilight’s whiskey sours against the arrival of her husband, Wendell (“Mucho”) Maas from work, she wondered, wondered …

Later (p. 6), home from work, Mucho “glid[es] like a large bird in an updraught towards the sweating shakerful of booze.” For them both perhaps, the drink is a last cool draught of pleasant routine before Oedipa is swept into the weird tangles of the Trystero.
DSC_5593.jpgHappy Pynchon in Public day all, and happy birthday Mr Pynchon! Try and squeeze out another book before the big eight zero hey?

Cactus Beer

DSC_5507Around page 82 of Against the Day, we learn a little backstory on Viekko, Webb Traverse’s potato-spirit bootlegging buddy. He and some comrades at one point had been rounded up for miners union activities and dumped in the southern San Juans deep in the middle of the night. They half expect to be executed, but are just left to walk bootless, warned to stay out of Colorado. Page 83:

It turned out they were near an Apache reservation, and the Indians were kind enough to take Veikko and a few others in for a while, not to mention share a bottomless supply of cactus beer. They thought it was funny that white men should act quite so disagreeably toward other whites, treating them indeed almost as if they were Indians, some of them already believing that Colorado, because of its shape, had actually been created as a reservation for whites.

The narrator goes on to mention that Webb has never seen patriotic Veikko raise a glass “that wasn’t dedicated to the fall of the Russian Tsar and his evil viceroy General Bobrikoff.” I’m much enjoying the image of him raising such a toast over a mug of cactus beer on the reservation, tumbleweeds passing.

DSC_5551 (2).jpgMy cactus beer is Otra Vez, a new addition to Sierra Nevada’s core range. It’s a gose with grapefruit and prickly pear cactus fruits. They seem to intend it as a hot-weather smasher, except with character. Gose’s have a bit of salt in the brew, so it’s practically exercise electrolite drink.

It’s a nice pale straw colour. Smells intriguing–sweet and grapefruity with some chewy vegetal thing that I’m telling myself is the cactus. The taste is slightly tart, lots of fruit juice, zero bitterness. Complex though. It tastes like some strange fruit you’re trying for the first time on holidays in a tropical country, proffered by a laughing stranger. I guess perhaps like a prickly pear fruit.

Gose is a traditional German style, so this very likely bears no resemblance to the brew Veikko shares with the Apache tribe. Actually, I think they’re drinking pulque, a beer fermented from the sap of the agave cactus. Pulque comes up several more times in AtD, and you can still get it in Mexico today. In a book with the tremendously AtD-relevant title of Alcohol and Opium in the Old West, the author describes how the Apache and Zuni tribes created the stuff and also introduced it to the Aztecs. So that’s almost certainly the cactus beer they’re getting stuck into. But I shall return to pulque in a future post! For now, this makes a very appropriate fusion of German tradition and the American frontier.