Dining Dojo Drinks: The Ginger Russian Donkey

Recently, I have been having a taste for Moscow Mules.  I was trying to create a new recipe while still be inspired by the classic recipes.  There are two recipes for the Moscow Mule.  Here is the history behind the classic Moscow mule of vodka, lime juice, and ginger beer.

The cocktail was invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., an East Coast spirits and food distributor, and "Jack" Morgan, President of Cock 'n' Bull Products (which produced ginger beer) and proprietor of the Cock 'n' Bull restaurant on Sunset Boulevard in Los Angeles popular with celebrities.^[1][2][3] George Sinclair (2007) quotes from an article run in the New York Herald Tribune:

The mule was born in Manhattan but "stalled" on the West Coast for the duration. The birthplace of "Little Moscow" was in New York's Chatham Hotel. That was back in 1941 when the first carload of Jack Morgan's Cock 'n' Bull ginger beer was railing over the plains to give New Yorkers a happy surprise... Three friends were in the Chatham bar, one John A. Morgan, known as Jack, president of Cock 'n' Bull Products and owner of the Hollywood Cock 'n' Bull Restaurant; one was John G. Martin, president of G.F. Heublein Brothers Inc. of Hartford, Conn., and the third was Rudolph Kunett, president of the Pierre Smirnoff, Heublein's vodka division. As Jack Morgan tells it, "We three were quaffing a slug, nibbling an hors d'oeuvre and shoving toward inventive genius". Martin and Kunett had their minds on their vodka and wondered what would happen if a two-ounce shot joined with Morgan's ginger beer and the squeeze of a lime. Ice was ordered, limes procured, mugs ushered in and the concoction put together. Cups were raised, the men counted five and down went the first taste. It was good. It lifted the spirit to adventure. Four or five later the mixture was christened the Moscow Mule...

As suggested above and evidenced by an article run in Insider Hollywood the Moscow Mule was most popular in Los Angeles: "There is a new drink that is a craze in the movie colony now. It is called 'Moscow Mule.'" (Gwynn, 27 December 1942).
The Nevada State Journal reinforced the Mule's popularity in reporting: "Already the Mule is climbing up into the exclusive handful of most-popular mixed drinks" (12 October 1943).
In 2012, a Moscow Mule kit that included Cock 'n Bull Ginger Beer was included as part of Oprah Winfrey's Favorite Things list.

Besides the classic Moscow mule, many bars are making the Moscow mule by substituting the ginger beer with ginger ale.

        After discovering the two different recipes, I decided to make to both versions of the Moscow mule.  With the classic Moscow mule, I decided to use the Fentimans Ginger Beer.  For the hybrid version of the drink, I chose to use Canada Dry Ginger Ale.  When tasting both of the drinks, there is difference in taste of the cocktail.  The ginger beer provided a spicy ginger kick to the drink, while, the ginger ale provided sweetness and effervescence to the drink.  Both versions are tasty.  It all depends on whether if you like sweetness or a spicy ginger kick to your drink.

        This is where the idea of the Ginger Russian Donkey cocktail came to mind.  I wanted the cocktail to have the sweetness and a ginger kick.  For the sweetness, I decided to use the N.E.O. Professional Ginger Syrup (a Japanese product), Fentiman's Ginger Beer, vodka, and lime juice.  The ginger syrup provides a sweet ginger kick to the drink that balances out the ginger beer.  The addition of lime juice to the cocktail provides a hint of sour citrus that cuts through the ginger and sweetness of the syrup rather nicely.

Here is the recipe of the Ginger Russian Donkey!! 
 Put ice in a cocktail glass.
150 ml of vodka
50 ml of lime juice
25 ml of ginger syrup
Top with ginger beer
Garnish with a lime wedge

Dining Dojo Drinks: Toyama Black Cider

     Recently, I went to Toyama Prefecture, Japan, during Golden Week for a short vacation.  My wife and I took a bus trip to the Tateyama Kurobe Alpine Route.  During one of the scheduled breaks that we had, we went to a convenient store to pick up lunch and something to drink.  When I was in the store, I noticed this drink called Toyama Black Cider.  Toyama is famous for black ramen that is made with black soy sauce. 

      You maybe saying to yourself that soy sauce is already black, which is true.  However, black soy sauce (黒醤油) is darker in color and heavier in taste.  If you would taste regular soy sauce and black soy sauce, you would be able to tell the difference between both of them right away.

     Also for those of you who are unfamiliar with Japanese soft drinks, cider is a popular soft drink that is more akin to Sprite or 7UP without the lemon lime taste.  There is no alcohol in the drink what so ever. Most ciders that you buy are clear not black.  Why is this called black cider though?

      As I noted earlier that Toyama is famous for black ramen.  The black cider is marketed as a drink to go with the black ramen.  The black cider is flavored with soy sauce and sesame. 

      When smelling the drink, you will notice the soy sauce right away.  Its a pretty interesting smelling drink to say the least.  The taste of the cider is also unique.  At the front of the mouth, you will get a lot of carbonation just like with any soft drink. In the middle of the mouth, the soy sauce flavors become more prominent in the drink but nothing overbearing.  You can taste the soy sauce without any of the salt that is associated with it.  At the back of mouth, you will find the roundness of sesame seeds and soy sauces mingle with each other.  It is somewhat surprising for the first drinking it.

      Overall, would I buy this drink again, yes but only if I could find it where I live.  This drink is mostly sold in Toyama.  If you are living in or visiting Toyama. do yourself a favor and try a unique Japanese beverage.  You will not be disappointed.

Here is the link to my video review.
http://www.youtube.com/watch?v=05UcrY_vJx8

For more information on the Toyama black cider, visit
http://www.tombow-b.jp/toyamablackcider/
(this site is in Japanese)

Chicago Tangent: Chicago is rated one of the best food cities in the USA

Recently, I read a great article on the Huffington Post talking about how Chicago is now ranked one of the best food cities in America.  Here is the article for those who did not get a chance to read it.

Chicago Best Food City: Munchies People's Choice Awards Says Windy City Is Tops For Tasty Eats

Posted: 05/09/2013 5:29 pm EDT  |  Updated: 05/09/2013 5:51 pm EDT

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According to the latest Munchies Awards announced on Wednesday, Chicago is a food city that's second to none.
Foodie website The Braiser dubbed the prizes the "backyard version of the James Beard Awards," and noted the Munchies: The People’s Choice Awards skewed heavily toward the Midwest when it came to winners of the nation's best chef, food magazine, website and cuisine-specific eats.
The somewhat new Bar Toma won the hearts (or tastebuds) of Muchies voters for best pizza, while Lincoln Park's The Butcher and the Burger came out on top for its patty perfection.
(Read chefs' thoughts on the city's culinary scene and their favorite Chicago food spots below.)

Not only did Chicago beat out New York City, Los Angeles, San Francisco and Portland for the distinction of America's "Best Food City," the Hog Butcher of the World made a strong showing across several cuisine-specific areas, too.
Chicago chef Paul Kahan (who recently notched a major James Beard nod) ranked among the finalists for Best Chef, while Big Star, Black Dog Gelato and Intelligentsia were in the running for best tacos, ice cream and coffee, respectively.
Nominees were chosen by panelists (which included highly opinionated Chicago food powerhouse Graham Elliot) and set to a public vote.
Recently, the city's iconic Super Dawg received the honor of America's Most Life-Changing Hot Dog, (pictured above) and Chicago nabbed another nod from Esquire for our indisputably awesome pizza.
Though the local food scene has had no shortage of accolades from industry kingmakers like the James Beard Foundation and the Michelin Guides, the Munchies show it's always nice to get love from the voting (and eating) public.

This is great news for me.  Even though, I am now living in Japan.  I am originally from Chicago.  I still love Chicago.  I remember going to some great restaurants and bars with friends and family.

    When talking about food and which city has a bigger food scene, people would argue that New York City has the one of the most vibrant food scenes in America.  I would not know this personally because I have never been to New York City myself.  Food critics and other people in the food industry would sometimes pass up Chicago in order to go places like Miami, New Orleans, or Los Angeles.  However, people who live in Chicago know that we have a great food scene and hear that now Chicago is one of the best ranked food cities around really pleases me.

     Eventually for me, I will be returning back to Chicago to live, and I cannot wait to try all of the food that I have been missing over the years.  For a better understanding of what I am talking about and why I am so proud of my hometown, just watch these videos.  You will see that Chicago is known for not only bad weather, Al Capone, and the Chicago Bulls but also for great food.