Home Stretch: White Russian and “Cosmos Factory” by Creedence Clearwater Revival

By Dave Pezza

Good golly Miss Molly do we have a line-up for the Home Stretch faithful this week. We are sharing one of my favorite, simple cocktails, and one of my all-time favorite albums: the White Russian and Creedence Clearwater Revival’s “Cosmos Factory.” Loosen up that tie, kick off those heels, fire up the turntable, and mosey on over to the bar. Get ready to cut the rug that really brings the room together because it’s time for the Home Stretch.

Creedence Clearwater Revival has a plethora of great albums, hits, and B-sides, but “Cosmos Factory” is the end-all be-all of CCR recordings. In a simple 42-minute span “Cosmos Factory” brings you legends like “Lookin’ Out My Back Door,” “Run Through The Jungle” (featured in every Vietnam movie ever made), “Up Around The Bend,” and “Heard It Through The Grapevine.” And this is leaving out the deep cuts! The casual, lounging, Californian vibe of CCR will most assuredly put you into better mood after that god-awful day known as hump day.

I doubt I’ll have to say more about one of the greatest rock bands in recorded history. And for those who haven’t heard CCR before, well, that I cannot abide. “Cosmos Factory,” the band’s fifth album, contains a near perfect mixture of classic rock tempo and acoustics with a crawling swamp and southern rock drawl with an attitude that will make you glad you have an ice cold beverage in hand. And that cold beverage has been, I might add, expertly selected by yours truly.

The White Russian, or Caucasian, fits exceptional well with this album for many reasons. The most important might be that it is tasty, ice cold, and disappears like a briefcase full of money in the backseat of your car. The Caucasian is not as heavy as it appears, and, despite its use of cream, makes for a very enjoyable cocktail after a long, hot summer workday.

What you’ll need:

• 2 ounces of vodka
• 1 ounce Kahlua
• Milk or cream
• Ice
• Rocks glass

Oh so cleverly named, along with its twin the Black Russian, because of its use of vodka and cream, this cocktail is dangerously simple and offers a wealth of flavor and pungency that might make you feel a little bit out of your element.

1 oz. Kahlua/“Ramble Tamble”

“Ramble Tamble” is a seven-minute, eleven-second show stopper that incorporates the band’s nuanced sounds in an expertly crafted leadoff tune. It starts off with a quick and catchy beat, a crisp Southern guitar loop, and John Fogarty’s signature vocals. The tempo is upbeat and jolly but tapers off two minutes in and leads you into a blues-infused epic of solos and jams. And just when you’ve thought the song has completely had its way with you, it breaks right back into the upbeat, leg-tapping number from the beginning.

I think it would be reasonable to compare Kahlua to “Ramble Tamble.” Both are real ringers. “Ramble Tamble” is a seemingly low-key opener before a wealth of greatest-hits worthy tunes, and Kahlua is a syrupy, sweet coffee liquor that adds a wealth of flavor to the few ingredients piled around it. Grab some ice from the freezer, and fill your rocks glass about half way with ice. Add one ounce or so of Kahlua to your glass. The exact amount here is not as important as keeping the ratio between vodka to Kahlua two to one, otherwise you’ll be over the line as far as sweetness goes once you’ve added your cream.

2 oz. vodka/“Lookin’ Out My Back Door”

How this song does not brighten your evening after a long hard day is baffling. Whether you are grooving while making a beverage at your place or cruising in your car, “Lookin’ Out My Back Door” is sure to crack a smile on that semi-permanent scowl. A short and simple ditty that is pure fun in contrast to the more complex and heavier songs on the album’s backend. Belt that chorus as you splash vodka into the rocks glass, you’ll be really glad you did, “DO DO DO, LOOKIN OUT MY BACK DOOR!”

Vodka is a hell of an alcoholic beverage, so versatile, wearer of so many hats. The vodka in this drink is going to be all but drowned out by the Kahlua and cream. But that’s okay; it adds a nice alcoholic base that cuts some of the sweetness from the aforementioned ingredients. Add double the amount of vodka as Kahlua, but here we’re adding two ounces.

Milk or cream/“I Heard It Through The Grapevine”

CCR’s version of “I Heard It Through The Grapevine” is obnoxiously catchy on all levels. The drumbeat, the chorus, the low thick guitar, everything. I also consider this song one of the all-time great summer jams, perhaps because my grandfather never failed to play it at every summer outing or perhaps because “Cosmo’s Factory” was the summer album of 1970, stealing the number one spot on the Billboard 200 for nine weeks straight that year. In any event, it’s not a bad call on this hot summer evening.

Take some cream (milk will do just fine in a pinch) and add a few dashes of it, just enough to change the color of the drink from a thick black syrup to a coffee color and consistency. Take a spoon, and give it a good mix, making that color uniform. There you have it, a White Russian.

Cheers!

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Home Stretch: Moscow Mule and “Best Of” by Plumtree

By Dave Pezza

July is almost over. How did this happen? It is that point in the summer where we need to slow things down. I have got just the right Home Stretch combo to help you mellow out in that backyard hammock, the breeze passing by like all your burdens. This week we are showcasing the fairly obscure Canadian punk band Plumtree and the summertime favorite Moscow Mule.

Plumtree, hailing from Halifax, Nova Scotia, put out a few albums in the 1990s, moderately toured through the United States and Canada, and then called it quits in 2000. In 2010, they put out this monster of a compilation album. Plumtree has that laid back, easy-does-it vibe, for which 90s rock bands are famous. I picked them up from the “Scott Pilgrim vs. the World” soundtrack and never turned back. The all-female band crosses teenage tales of love and awkwardness with catchy, lucid chords that span from small and delicate to expansive and badass. Throw on this album, and you’ll be infected by head bobbing and hip swaying in no time at all.

The Moscow mule is the quintessential relaxing beverage. It is easy to make, refreshing, and it packs a wallop without you being any the wiser. Another classic cocktail invented in Manhattan, the mecca of cocktail manufacturing, the Moscow Mule gets its name not from its wide consumption in Moscow or because of its use of vodka (there is also a bourbon variant called the Kentucky Mule; just replace bourbon with vodka and add mint for garnish), but from its birthplace at The Hotel Chatham in “Little Moscow.”

What you’ll need:

• 3 ounces of vodka
• ½ ounce lime juice
• Ginger beer
• Copper mug
• Ice

The Moscow mule doesn’t even require a shaker. The only real flair in this cocktail is the type of barware that it is traditionally served in: a copper mug. Like other summer beverages, including the Mint Julep, the metal mug helps the beverage and the drinker stay as chilled as possible.

1/2 oz. lime juice/“Go!”

I would recommend using an actual lime in this recipe. If you quarter your lime, each quarter should render about half an ounce of lime juice. Take the copper mug, squeeze out half an ounce of lime juice, and throw in the rind for good measure. The Moscow Mule combines three ingredients, all adding a different essential flavor. The bitterness of the lime cuts down on the overly sweetness of the ginger beer, allowing for a more mild taste.

“Go!” gets you right into mix upfront. The leadoff for the compilation album alerts you to just how much fun you’ll be having over the next hour. This track is fast, ferocious, and facile. Plumtree still manages to add a delicate touch to the guitar work in between the crashing drums and yelling. And who doesn’t love a chorus composed entirely of yelling?! Throw this track on the iPhone, sprinting out of the door from work.

3 oz. vodka/“Scott Pilgrim”

Inspired by the Canadian graphic novel series, Scott Pilgrim by Bryan Lee O’Malley, “Scott Pilgrim” will invade your life. Listening to it once is simply not an option. The gruff opening guitar riff that permeates the entire song, the delicate melody interplayed over it, the tight drum work, and the counterpoint chorus combine to create one hell of a catchy tune.

Now add three ounces of vodka to your copper cup. Any vodka will do, but I like the mildness and affordability of Three Olives vodka. You may want to add more or less depending on how much you enjoy the taste of ginger beer. And just like that we are almost done with this drink.

Ginger beer/“My My”

The first of the compilations more laid back songs. “My My” has a slowed down reggae riff, casual lyrics, and even a low-key harmonica overplay. “My My” will put you to ease after the first two catchy, punky tracks. Expect more of this type of tone throughout the rest of the album, gliding melodies through the warm summer air.

Grab a can of ginger beer. The most famous and easily found is Gosling’s Ginger Beer, usually around five bucks for a sixer. Before you add the ginger beer, fill the mug about halfway with ice. You want about six or so ounces of ginger beer, depending on how much you enjoy the sweet distinctive taste. They are typically sold in 12-ounce cans, so half a can should be just about right. Grab a spoon, mix the concoction up just a bit, releasing some of the carbonation from the ginger beer.

Believe it or not you are done. Find a nice patch of grass in the shade, lay back, and enjoy the rest of the album.

Cheers!

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Home Stretch: Mint Julep and ‘I Feel Alright’ by Steve Earle

By Dave Pezza

Welcome back to Home Stretch, assuaging those Wednesday blues with tunes and booze. This week's edition features two southern classics that set the mood for fast-approaching summer nights: mint juleps and Steve Earle’s 1996 country-rock album “I Feel Alright.”

I’ve been looking for the right album to pair with mint juleps ever since finally making one on my own during the most recent Kentucky Derby. Mint juleps have always struck me as fancy, high-maintenance cocktails, similar to mojitos. Perhaps this stigma comes from its unmistakable association with that famous Louisville–based race. But it is surprisingly easy to make, and impressively refreshing on a hot and muggy evening.

This week’s album, “I Feel Alright” by Steve Earle, is just as refreshing, not to mention relaxing. Its laid-back, ‘90s-style country rock calls to mind Tom Petty’s “Wallflowers,” and is damn near perfect for dropping the needle, kicking off your shoes, and sipping a sweet and minty bourbon-based cocktail.

What you’ll need:

• 2 oz. Kentucky straight bourbon whiskey 
• 1 oz. simple syrup
  • 1 cup of sugar
  • 1 cup of water
• Six to eight fresh mint leaves
• Crushed or shaved ice
• Pewter cup or highball glass

Promoted at Churchill Downs during the Kentucky Derby since 1938, the mint julep is a southern mainstay. The cocktail is essentially a way to sweeten and chill bourbon with a little bit of flair. Even if you’re not a big bourbon fan, you’ll find mint juleps sweet and mild.

The same goes for Earle’s sixth album. He possesses a suave veneer that protects a vulnerable storyteller whose style is steeped in equal parts blues, folk, and country. This combo should put a smile on your face and ease you through the week’s final pitfalls.

1 oz. of simple syrup/”I Feel Alright”

You can buy pre-made simple syrup at many liquor stores, but it’s easy to make, and it’ll last a month or so in the fridge, saving you a step in the near future. Grab a cup of sugar and a cup of water and throw them in a medium saucepan. Set heat to medium.

While the syrup is heating up, I suggest starting with the album's title track, “I Feel Alright.” What a jam! If you are a fan of “The Wire,” you might remember this song from the Season 2 finale. A quintessential Steve Earle hit, “I Feel Alright" is smooth, a little ballsy, and shoots bravado through you like a stiff shot.

Bring the sugar and water to a boil, then simmer for three minutes or until the sugar is fully dissolved. Let that cool while you prepare the rest of the cocktail.

Six to eight fresh mint leaves/”Hard-Core Troubadour”

Flying high from track one? Prepare for a one-two punch with “Hard-Core Troubadour.” It’s a head-bobbing, Latin-tinged rock song that keeps the easy-going feeling from the album’s opener. Take the pewter cup or highball glass and add about four or five mint leaves. Lightly bruise the leaves with a muddler or spoon. Try not to mash; the idea here is to only bruise them, allowing the mint flavor to slowly seep into the bourbon.

You should be able to find fresh mint at the local supermarket, but may I suggest growing some your own. A number of terrific summer drinks are made with mint, and it grows easily in your garden or even in a small pot on the windowsill.

Crush or shaved ice/”Poor Boy”

Ice is important in this drink. It needs to be crushed or shaved so that it melts quicker than cubes would. This slowly waters down the bourbon, sweetening the cocktail the more you drink it. If you have a blender, put in two handfuls of ice and blend until crushed. Even better, but not super convenient, pick or shave ice off of an ice cube if you have one ready in your freezer.

“Poor Boy” is the album's middle track, and it alters the album’s tempo to an upbeat, rockabilly tempo. The album’s best ballads follow this tune, and “Poor Boy” attempts to ease you into the heavier mood. Disclaimer: listening to this song has been known to bring about fits of swaying, finger snapping, and unstoppable foot tapping.

Bourbon/”Billy and Bonnie”

I’ve saved the album’s most folk/country song for the bourbon. Earle tells the story of an unlikely couple that keeps the thrill of their love alive by breaking bad. Bourbon shares a similar story with anyone who has ever imbibed that sweet, sweet brown liquid.

While shaking your ass to “Billy and Bonnie,” grab the Kentucky straight bourbon whiskey. Please don’t use your top-notch bourbon here! Jim Beam White Label, Wild Turkey 81, Four Roses, or even Old Grand-Dad (if you’re feeling squirrely), are all acceptable mixing bourbons. Maker’s Mark is usually considered the end of the line when mixing bourbon. Any higher quality bourbons should be consumed straight.

Add 1 oz. of the now cooled simple syrup to the cup/glass, the shaved ice, 2 oz. of bourbon, and the remaining mint leaves for garnish. Mix with a spoon and take her easy. The album will play out with some bluesy tunes as the ice melts, mixing with the whiskey, mint, and sugar into a refreshing and potent remedy for your Wednesday night blues.

Cheers!

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