Take a walk on the wild side

By Kyle Young

All right, so you’ve had the full spectrum of beer, you’ve done shooters whose names sound like bad porn and you’re ready for something else. Though there are always the standard hard liquors, you’re feeling a little more adventurous, perhaps even a little experimental. You’re ready for bigger and better things.

As a paper always committed to exploring all sides of any issue, we at the Gauntlet have gone that extra step to ensure that even the seasoned drinker can learn something from the drinking supplement.

Port

Port is perhaps the most often overlooked alcohol for university students. Contrary to popular belief, port is not for old English farts, nor is it a drink you should avoid until you are aged more than what is in the bottle. Port is a wonderful drink with all the complexities of a fine wine, and the quaffability of any beer.

If you are reluctant to try port, then you obviously need to, because you don’t know what you’re missing. Just don’t get hung up on the fact that you can’t buy it in a six-pack.

Grappa

From one end of the spectrum to the other, grappa is likely something you’ve been told not to try by anyone who has ever had bad grappa. This is likely because grappa was considered a peasant’s drink by most until the 1970s. Grappa was essentially a poor man’s brandy when it originated, being made from the fermented remains of wine production. However, in the past few decades grappa managed to make a name for itself and rose in popularity to the level of some scotches. Again, you’ll probably have to look somewhere more "boutique-like" to find this one.

If you try it and don’t like it straight, don’t be surprised. Just remember, it’s okay to mix it.

Pisco

Speaking of liquors you shouldn’t drink straight, here’s one from Chile that would make a Pole cringe. Pisco bears a bit of a resemblance to tequila, but I use the term resemblance in the same way that Rita McNeal resembles Kate Moss, simply because I have no better way of describing it. Again, this is not to be taken straight. The only person that I’ve ever seen drink this straight was a masochist.

To prepare this properly, take a lime, cut in quarters, add brown sugar and grind in a mortar and pestle. Add lime juice and Pisco over ice and shake. Strain into a glass and then, and only then, can you drink it. Don’t let the stern warning scare you though, the resulting mix, known as a Pisco Sour, is better than a good margarita.

Absinth

Ah yes, what would an exotic drink discussion be without a little Absinth? Absinth, at least the kind they were drinking back in the day, has as a principle ingredient thujone, an extract of wormwood. Thujone is a psychoactive, and hence the wondrous reputation absinth gained among the bohemians. Just think of it as lsd 80 years before its time.

Anyway, modern Absinth doesn’t have nearly the same amount of thujone, but it does have 70 per cent alcohol, so don’t go around thinking it’s for lightweights. The traditional method of preparation varies from country to country, and usually directions are included so I won’t go into great detail here.

What you should know is there are two varieties available in Calgary, a French version and a Czech one, and the Czech is the better. Although it looks pricey, just remember that one ounce of this is the equivalent of two ounces of vodka, and it tastes better.

Another thing to keep in mind is that they still produce original strength Absinth in the Czech Republic, and if you have a friend visiting there, you can get him to bring back a bottle or two.

Note: All of the above mentioned products are available at The Cellar on 1 St. and Stephen Ave.