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Kalamazoo Valley Community College Artists’ Forum presents


/// LIBATIONS


How to: Infuse B


Mavis STAPLES


Friday Jan. 28 8 PM $20


"The most underrated diva of the century… She has an almost superhuman ability to implant the pure power of passion and emotion.” — Rolling Stone Magazine


GRAMMY Lifetime Achievement Award Winner (2005)


Rock and Roll Hall of Fame Inductee with the Staples Singers (1999)


Mavis and her band will be performing her timeless classics, “Respect Yourself,” “I'll Take You There,“ and ”People Get Ready” as well as songs from her newest record, You Are Not Alone, produced by Jeff Tweedy (Wilco).


DALE B. LAKE


AUDITORIUM Kalamazoo Valley Community College Texas Township Campus


Tickets on sale Dec. 15 at the KVCC Bookstore (269.488.4030) and at the Anna Whitten Hall Bookstore (269.373.7951). If not sold out on performance night, tickets will be available at the KVCC Box Office one hour prior to the program.


DAVE POSTHER AT 269.488.4476


Partially funded by an Irving S. Gilmore Grant FOR MORE INFORMATION, CONTACT


WINE AND SPIRITS DAYS OF WINE COCKTAIL OF THE MONTH:


AND ROSES Saugatuck Brewing Company, Douglas Jan. 25, 6:30-8:30 p.m.


$5 suggested donation sbrewing.com, (269) 857-7222


For another rousing tale of drink and despair, check out this classic 1962 drama starring Jack Lemmon and Lee Remick, as souse and teetotaler in a whirlwind courtship and the ensuing downward spiral. This cautionary tale is lightened by free popcorn, and refreshing beers from Saugatuck Brewing Co.


from tender to tender. Most agree that the basis of the drink – vodka and tomato juice – was “invented” at Harry’s New York Bar in Paris in the 1920s, but the standard additions have become so personalized by bartenders and drinkers that there is not one definitive recipe. Worcestershire sauce, lemon juice, Tabasco and other pepper sauces, celery seed and salt, sugar, bitters of all flavors, horseradish, dill sauce, pickle juice, and a hundred other things are all commonly added and all have some claim on authenticity. We therefore say with perfect certainty that the correct Bloody Mary is the delicious one.


T 26 | REVUEWM.COM | JANUARY 2011


Should your New Year’s festivities have rendered you in need of a hair of


BLOODY MARY


HE BLOODY MARY IS A thing of great mystery. No other standard cocktail has so many varia- tions, not only from bar to bar, but


the dog, the Anchor Bar is the optimal watering hole in which to wet your whistle. Hangovers become a distant memory in this dark and languorous room, especially when provided with the paragon of Marys. No watery, bitter mess is this. The cocktail has a luscious viscosity and evidence of real spice swims on the bottom of the glass. When asked why the drinks were so good, Bartender Heather Grit said, “We make our own mix,” but on further questioning, she revealed no other detail. Fair enough, a pint this good deserves its secrets.


Bloody Marys are $4 during happy hour from 2-7 p.m., and $5 normally. The Anchor Bar is located at 447 Bridge St. NW. (616) 774- 7177, myspace.com/anchorbar.


PHOTO: LYDIA CLOWNEY


by Lydia Clowney | lydia@revuewm.com


EFORE RAINBOW ARRAYS OF vodka made their appear- ance on bar shelves everywhere, before cocktails came premixed in plastic jugs, and before cocktails were even invented, resourceful people mixed their own flavored liquors at home, with whatever


ingredients were handy. Russians infused pepper and honey into their vodka, Poles used bison


grass, and the forerunner of gin began as neutral spirit in which Dutchmen soaked juniper berries. For hundreds of years, maceration in alcohol has been one of the most common and useful ways of preserving the summer’s harvest and livening up the daily grog, and it is still one of the easiest tricks for the ambitious drinker. Infusion is a simple process, but as with all simple culinary feats, the


ingredients used should be of good quality. Still, that extends only so far, and the trick is to know where to spend and where to scrimp. Fruits, vegetables, herbs and spices should be of excellent grade and


impeccable ripeness as any off notes in the flavoring agent will be magnified by long soaking. The liquor used as a base is less important, and one must never use high-quality spirits in an infusion that would mask their subtleties and character. Pick an economically priced bottle. As long as the spirit is good enough to drink on its own it will only be enhanced by the addition of flavors.


To prepare the botanicals, lightly crush spices, pick herbs from their stems, wash fruit well and cut in pieces, split and scrape vanilla beans,


and so on. Combine the flavoring agent and the spirits, shake well, and store somewhere cool and dark. Shake daily, and after a week, begin to taste. Some botanicals, like ginger, garlic, and vanilla give up their flavor quickly, and others, like pepper, large-cut fruit, and chocolate need more time in the liquor, so taste frequently to achieve the desired strength. Once it is reached, strain the spirit through a coffee filter set in a strainer to catch any particles, return to the original spirits bottle, and enjoy! n


SCHEDULE | DINING | SIGHTS | SOUNDS SCENE


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