Here's the strained and filtered batch of my lemon-infused vodka. The "citrus spice" infusion is to the left and has not been strained or filtered yet.

Last Friday I dug out from my closet the two big jars that I had filled with fresh fruit and vodka.This was my experimentation with a fresh citrus infused vodka, and after two weeks it was time to see what I had.

This was all new to me and I had no idea what to expect.

I first gave the infusion a quick strain into a class pitcher and then filtered that liquid through my Chemex coffee maker. The Chemex is essentially a big glass pitcher that holds a heavy duty paper filter. Coffee purists would likely be shocked, offended and incensed that I would dare put anything else through a Chemex aside from filtered water and premium coffee, but hey, the Chemex was developed by a German chemist and is really just a piece of lab equipment for making coffee. And at the very worst, if I had some residual citrus flavors in may just enhance my coffee. (A simple soak in detergent and warm water cleaned the Chemex out just fine though. The device is a really nifty way to make coffee and probably worth its own post down the road.)

My first impression of the infusion was a blast of citrus flavor. I had made two batches. One batch consisted of just lemons, the other was oranges, tangerines, lemons and a melangé of spices like cloves and fresh ginger.

I strained and filtered the lemon batch first and was struck by an overpowering lemon aroma. The first taste was just loaded with lemon flavor followed by a rough finish that was a bit astringent. I couldn’t taste the vodka, but Christine, who is more sensitive to spirits, could still taste the vodka.

I had been pretty confident about the lemon batch. Lemons plus vodka is a natural winner, however, I was more excited about the citrus spice blend. This batch had much different aroma that was rich with cloves. The taste, however, was disgusting. Probably one of the foulest things I’ve ever drank. It was okay at first, you could taste citrus and some spice, but then it just devolved into all clove and a really nasty bitterness. The finish just lingered on your throat and it made me quite nauseous. Just nasty. After three tries of the stuff I just poured the stuff down the drain. One whole fifth of vodka lost to beverage experimentation.

What I hadn’t really expected and what you can see from the photo is the bright yellow color. I think this came from leaving the fruit in for more than a week. Most infusion recipes called for only about a week tops, and I did notice the color change started to happen about the eighth day.

So, I’ve concluded that the “citrus spice” was a complete failure. I think it was the clove and coriander that leached out some funky compounds. And I’ve decided that the lemon infusion really turned out to be an arrested limoncello. The color and the taste reminded me of limoncello but two major differences. My infusion has less viscosity and is bitter. Both can be attributed to not adding in simple syrup to the infusion. The sugary syrup smooths out the natural bitterness of lemon and adds a silky, rich texture to the infusion.

In the end, my attempt at infusion has poised me to go on down the rambling road of a limoncello experiment. The bitterness of my batch also likely stems from including the white part of a lemon peel, the pith, in with the infusion. One method to avoid this stuff is to work the lemon with a microplaner to remove only the pure zest from the peel.

I don’t drink limoncello often but to make up a big batch in time to serve it as an icy cold digestif after a summer grill session would be pretty cool.

The beer is brewed with a heady dose of Magnum, Simcoe hops and other proprietary hop strains exclusive to the good brewery up in Chico. Hoptimum is a golden colored ale with a frothy head and an aggressive slap in the face of hop aromas. What stands it apart from other double IPA’s is a thick resiny finish that’s almost like sipping hop oil.

Not a brew to pound, the Hoptimum is a beer to sip while one reflects on how far American brewing has come.

But has the hop trend gone to far? While the standardized brewing guidelines for an Imperial IPA do allow for “high to absurdly high hop bitterness” it sometimes seems to me an ego contest between breweries to make the hoppiest brew on the market.

This has resulted in some fine beers, Pliny the Elder and Hop Stoopid being two examples. But while drinking a Hop Stoopid one evening I wondered if by trying to achieve the title of hoppiest brew, had American craft brewing begun to leave the rest of the beer loving public behind. For beverage nerds like myself and my friends a 22 ounce of high hoppy ale is an exciting tasting opportunity. For many other drinkers, something like the Hoptimum would likely be disgusting and not anything they would recognize as beer.

But as we have pushed the boundaries of hoppiness, in the high hops arms race so to speak, breweries have also improved overall quality, diversified the American beer scene and truly revolutionized what had once been a somewhat obscure British beer type, the India Pale Ale.

Had it not been for the original Sierra Nevada Pale Ale, that pushed the boundaries of hoppiness back when it was first released we would never have reached this point today at which we can begin to wonder if hoppiness has gone too far. So drink up you hop heads for it is those who continue to probe the limits of gravity, IBUs and hop clonal selection that continue to push American brewing forward.

I picked up some large air tight jars, a handle of Svedka vodka (it’s cheap and pretty good) and picked off a multitude of fresh citrus fruit. Infusing is an incredibly simple procedure in which the alcohol in the vodka strips flavors out of whatever you may using to infuse. I made up two batches, one of just lemons and one with all three types of citrus as well as some fresh ginger and other spices. I’m going to let the vodka steep in my closet for about two weeks and then see what I have. I may have a sour mess, but what I’m hoping for is a fresh tasting vodka that I can just mix with some ice and club soda and, boom, it’s a cocktail.

Doing some cursory research online, I didn’t find much in terms of a scientific breakdown in how much of the flavoring agent should be mixed with the vodka, aside from “more flavor, more fruit” so I just loaded up the jars with as much sliced fruit that could fit. Hopefully this doesn’t make for too strong of an infusion.

You can infuse with anything. I’m sure you’ve all scene the numerous flavors in the liquor store, however my favorite homemade infusion I had was at a bar in Oregon where the bartender had made fresh pepper vodka using jalapenos and habenero peppers. The worst? Whiskey infused with bacon. Terrible.

Sierra Nevada and its speciality brews, Lagunitas and a sampling of foreign beers can be found almost everywhere. And in addition to these fine six packs one can also peruse shelves of even fancier 22 ounce bottles. These beers are often from ultra-micro breweries from across the nation and the world. The big bottles come with a big sticker price though, in the range of $9.99 to even a shocking $19.99 per bottle.

Recently I was hanging out with some buddies talking about Belgium brews and the American breweries that emulate the funky Belgian style. We were dropping names like the well-known Chimay to the more obscure Three Philosphers. I realized I hadn’t had some of these beers for a while probably because I’m not a huge fan of the Belgian style and I balk at buying beer at such a rate. With wine prices these days it’s often cheaper to pick up a couple of bottles of imported Shiraz then to buy a couple of sixers, let alone one of the special 22 ouncers.

That dog on the label kinda looks like CoCo. At $9.99 a bottle, I paused but Chrissy said let's get two of them. Not to beer and wine makers, pet owners still will buy almost anything with their dog on it.

But this blog is about experimentation, and living The Uncorked Life no matter the personal sacrifice. So at Whole Foods the other day I decided to drop down on some speciality 22 ounce bottles.

I picked up one bottle from an obscure brewery in Colorado because, well, the label featured a chocolate lab. The beer, the “Cellar Reserve” by Grand Teton Brewing Co., was part of the brewery’s signature artist-designed labels and a clerk at the store told me that the current bottles would be the last the store would have.

The beer was amazing. Hands down, one of the best Belgian style white ales I’ve ever tasted. This was so more than just a tasty beer; it had layers on layers of flavor that began with light, flowery all spice and coriander and then finished with sumptuous notes of hops. This was the type of beer that could complement and accentuate fine dining.

I also purchased a 22 of Allagash brewery’s special Curieux release. I was interested in this beer because it’s aged in small, oak barrels that had been used for aging Bourbon. The Bourbon barrel trend has become quite hot in the U.S. with brewmasters across the nation gaffling up any used Bourbon or other brown liquor barrels they can find to age their brews.

To be honest, I was a little disappointed. I had expected fireworks of deep flavor, and instead found the beer to be a bit bland. I could pick up a few notes of vanilla and some liquor alcohol notes, but I think that was about all I got from the Bourbon oak. The rest of the beer was a bit sour.

And at $19.99 for a 22 ounce bottle of the stuff, I have to admit that perhaps my uninterest was fueled by the bitterness in my mouth after having spent what I had.

It is what it is. I recommend tasting through these speciality brews when you can, because you can truly taste something rare and amazing. (Another good example is the Sierra Nevada Estate Beer, fantastic, and probably one of the few beers you’ll find with a wax sealed bottle cap.) Unfortunately you can also taste a clunker.

Opening the first bottle of homebrew.

I’ll admit, this shouldn’t be such a moment fraught with anxiety. If you’re a competent homebrewer you should have consistent success, you methods should be tested and true. Brewing should be a road to success, not a trip marked by pitfalls and wishful thinking.

But alas, for the humber amateur like myself I can never say I don’t have some trepidation as I put the bottle opener to that first 22 ounce bottle. Will it be skunky? Will it have a weird aroma? Will it be — gasp — flat?

Turns out my last batch was the perhaps the worst, flat as can be. It tastes good, it’s a little darker than I hoped but still doesn’t look bad, it has a nice finish but no bubbles. I’ll blame it on two things, waiting to long to bottle condition, not monitoring my fermentation well enough and also using the tabs of sugar rather than dosing out priming sugar.

I now have two cases of flat beer. Like I said, it tastes OK, but it’s flat. I resolve my next batch will receive my utmost attention and care. It shall receive a correct amount of carbonation sugar and I will ensure I still have healthy yeast to make it to the carbonation finish line.

As with all hobbys, one must not be daunted by failures but rather learn from them to achieve future success.

I say Bertie, another Pimm's?

Lounging in the plush couches on the veranda, we sipped cocktails and chatted but for the most part just luxuriated.

The clank of Bocce balls resounded every now and then as well as an outburst of laughter from some of the other guests. Waiters and waitresses moved between the tables, to ensure every class was filled.

Another cocktail?

Sure, the day is pleasant and the summer evening is long. One more. Make it a Pimm’s cup. Pimm’s No. 1 is a gin infused with various flavors that are said to be almost a state secret in England. The brown colored liquor is poured over ice and mixed with a variety of fruit and sometimes even cucumber slices.

Oh, this Pimm’s just doesn’t have enough fruit. Excuse me, could we have a few more orange and lime slices?

The Pimm’s is the favored summer beverage of the British and as we enjoyed our early evening drinks on the patio it’s easy to see its summer appeal.

But the name, “Pimm’s,” which you can’t even say without sounding like a Brit and the gingery taste, are just a little too British for this American and especially on the recent Fourth of July weekend.

“Just a shame about that oil in the gulf, I say.”

“Yes, quite distasteful, but leave it to those Americans to try and make a dollar out of it with all those claims on BP, you wouldn’t see that behavior if a North Sea derrick leaked a little oil. Hmmm,  I say more Pimm’s?”

All the makings for a summer shandy, seen here on my countertop.

During the hot days of summer, mixing in a little juice or lemonade to your lager can be quite tasty.

The English name for such a drink is a shandy. This calls for a light ale mixed with ginger, ginger soda or lemonade. During the Fourth of July weekend I took a Samuel Adams Summer Ale, poured it into a frosty mug and topped it with some Newman’s Own lemonade. The resulting beverage was light, full of lemon zest and delicious. Using the right kind of beer is crucial. As you can imagine, mixing a dark Guinness with lemonade would taste terrible.

In Germany the shandy is known as the radler, or cyclist, because the drink was first popularized by thirsty cyclers. In France, a mix of beer and juice is called a panaché. And in parts of Eastern Europe, drinkers will mix beer with Coke to make what’s known as a diesel.

The last mix doesn’t sound good to me, but I can attest to mixing red wine with Coke. It’s not a fabulous drink in my opinion but I can understand that mix better than beer and coke. Maybe a darker beer would blend better with a Coke?

I would recommend mixing with lemonade beers such as summer lagers, white ales or hefeweizens. Beers that you would normally drink with a slice of lemon. Such a mix is a great option for those who have to drive home from the weekend pool party because you can do a half-and-half mixture to reduce the overall alcohol.

And try other juices and mixes like using cranberry juice or perhaps instead of an orange slice in your Blue Moon splash in a generous portion of fresh orange juice. Mixing up beer like a cocktail may seem strange, but this time of year it can be very refreshing.

Not much can beat cold beer, barbecue and blowing shit up on the day we solemnly remember the founding fathers and their bravery, but everyone can use a little dose of variety in life.

Sparkling Dutch Red Sangria

For something a little sophisticated, try this Sangria mix. Sangria, a heady punch mixture of fruit and wine is great for parties, but it can sneak up on you. Be sure to use a premium Champagne for this recipe.

1 bottle Dry red wine

3 oz Orange Liqueur

3 oz Van Gogh Pomegranate Vodka

6 oz Grenadine

½ bottle Pomegranate juice

½ bottle Pommery Brut Royal Champagne

1 sliced Orange

Cinnamon sticks

Combine the first five ingredients. Add Champagne and give a quick stir.  Pour mixture over ice and add slices of orange. Garnish each glass with a cinnamon stick.

The Grateful Dead

My friend John was recently regaling me with tales of The Grateful Dead variation of the Long Island Ice Tea. (Trouble … only trouble.) Not a big fan of the band, but I got to say I think this cocktail could really liven any party up.

1 dash Chambord

2 oz sweet and sour mix

1/2 oz triple sec

1/2 oz tequila

1/2 oz rum

1/2 oz gin

1/2 oz vodka

Pour the ingredients into a Collins glass as listed.

A red, white and blue shot

You’re not going to wow everyone with the taste of this cocktail, but the presentation of a shot in good old red, white and blue will make everyone holler and forget about the fact that we lost to Ghana in the World Cup.

A good friend of mine moved about two years ago and his family’s wine cellar was uprooted and has been in a state of flux since. He’s been concerned about the condition in which some of the older bottles were being kept. The ideal conditions for wine is a dark place with a temperature at a constant level of 55 to 65 degrees. If you’re worried about storing wine, the best solution is to just drink it.

So before he came over to the cottage one night, he called me and said, “I don’t have any beer but I’m bringing a ’69 Robert Mondavi cab and a ’65 Louis Martini.”

“Well,” I replied, “I guess that will be OK.”

I had been hoping for a 18 pack of Bud Lite, but two bottles of premium Napa Valley Cabernet Sauvignon from decades ago would have to suffice.

Opening older bottles is always exciting, but comes with a some risk, especially when the cellar conditions have been less than ideal. The cork on the Martini looked as if it had risen out of the bottle a little and that is always a bad sign. The Mondavi, however, looked like it was still in pretty good shape.

Just opening these old bottles requires a steady hand and some skill. Christine, always able handed with a corkscrew, carefully teased the crumbling and decayed corks out of the bottle. This takes time and patience. If you let one of these old nasty corks fall apart in to the wine it can mar some of the delicate aromas and flavors of the wine.

Easy does it. Pulling old corks takes a skilled and steady hand.

We started with the 1969 Robert Mondavi and just based on appearance and smell the wine seemed to have held it’s own. The tasters, there were six of us, all then brought our glasses up and tried our first taste of a wine that was bottled before any of us were born. At first, no one said anything. We all just stood there swirling the wine in our mouths taking discrete glances at each other, as if waiting for someone to actually say what we were all thinking.

“My God,” Christine finally said. “This is just amazing.”

And then the flood gates just opened. I couldn’t stop saying how the wine was nothing like I had ever tasted, but yet better than some of the best wines I have ever tasted. My friend Andrew raved about how the taste just lingered on the palate and coated the mouth in a rich layers of flavor that seemed to offer something new with each sip.

For someone like myself  on the lower rungs of the wine world, without the means to procure and maintain a cellar stocked with library vintages, I don’t have the tasting experience to regularly enjoy wines that have been allowed time to grow and develop. But everyone I know in the wine industry has moments of inspiration when they taste something that makes them remember why they love the simple beverage. To taste a 1969 Robert Mondavi wine in perfect shape was to taste a moment in time when Napa was emerging on the wine world. It was inspiring, it was tasting history. It was a reminder that through time wine can transcend from being just a beverage to a lasting piece of art.

Well wine can be like that.

As good as the Mondavi was, the Martini was terrible. Bitter, astringent, it had become vinegar.

Hoping for something else amazing, I ran out to barn and dug out a ’80s Bordeaux that still had a 35 Franc price sticker on it.

That was disgusting as well.

The two disappointments made us all relish the Mondavi that much more and made us appreciate drinking something that had been preserved from more than 40 years ago that had not only retained its original quality but had developed into something far more wonderful.

These have been in stores for a while, but you don’t seem them at parties much. They hold five liters of beer, which is equivalent to about a 12 pack, but I’ve never seen them in frequent use.

I wanted to bring something different to this party so I put the case of Coors back on the shelf and picked up the keg. I have to say that after enjoying the keg, I may be buying more of them.

The kegs have an improved tap that is inserted into the top of the keg. The tap has a small needle that pops a tiny seal at the top of the keg. The pressurized beer pours out smooth and foamy. These new taps are a huge improvement over the crappy, red pull-out tabs that used to be at the bottom of these small kegs. Those tabs leaked beer and pressure so after about two beers you had a wet counter and flat beer. I think those weak taps is what kept these kegs out of the mainstream. You may have purchased one for the novelty, but were soon disappointed by the lame reality of the product.

The improved tap actually delivers a real “mini keg” experience. I had prepared to be let down by the keg and it’s $20 price tag, but all the beer that the keg dispensed was fresh, lively and better than a beer from a bottle.The last few pints from the keg came out slowly, but still had plenty of carbonation. If I recall correctly, the keg’s packaging claims you can keep it up to 10 days in the fridge, and based on my experience I think that could be possible.

A lack of variety is a problem. So far, I’ve only seen Heineken or Becks in the mini keg. It would be great if I could pick up a stellar micro brew like a North Coast Great White, but I just don’t think that is going to happen any time soon. Cans and bottles are the industry norm, and you can still find more beer for less money on the shelves. For example, I was in Rite Aid yesterday and saw they had 12 packs of Heineken for less than one of the kegs.If there was more variety, it might actually be worth it to drop a couple hundred bucks for one of those countertop kegerators that keep mini kegs carbonated for a while.

The countertop kegerator or BeerTender may be billed as the "ultimate at home draught beer experience" but it really isn't worth the money.

The mini keg seems to be a great option for a small tailgate party, picnic or softball game. It provides a sense of the keg experience, without the cost, hassle or risk of wasted beer that a traditional keg brings. You can have that fresh beer taste out of plastic cups that make a keg so much fun, but you and your buddies don’t have to drink 18 beers each not to waste money. (Now of course this can be fun in of itself … I remember a lost weekend in Eugene, Ore. when myself and my roommates decided we could and needed to drink a full quarter barrel and failed in heroic fashion.)

Napa Valley Tip: My favorite brewery in Napa Valley, Silverado Brewing Company, sells 5 gallon kegs for the insanely cheap price of $55 bucks with no deposit. You just need to put in your order 48 hours in advance.