Drunkenness is not disinhibition.Drunkenness is myopia.

Social and cultural effects on drinking alcohol, and behavior:

Drinking Games
How much people drink may matter less than how they drink it.

[...] Steele and his colleague Robert Josephs’s explanation is that we’ve misread the effects of alcohol on the brain. Its principal effect is to narrow our emotional and mental field of vision. It causes, they write, “a state of shortsightedness in which superficially understood, immediate aspects of experience have a disproportionate influence on behavior and emotion.”

Alcohol makes the thing in the foreground even more salient and the thing in the background disappear. That’s why drinking makes you think you are attractive when the world thinks otherwise: the alcohol removes the little constraining voice from the outside world that normally keeps our self-assessments in check.

Drinking relaxes the man watching football because the game is front and center, and alcohol makes every secondary consideration fade away. But in a quiet bar his problems are front and center—and every potentially comforting or mitigating thought recedes. Drunkenness is not disinhibition. Drunkenness is myopia.

Myopia theory changes how we understand drunkenness. Disinhibition suggests that the drinker is increasingly insensitive to his environment—that he is in the grip of an autonomous physiological process. Myopia theory, on the contrary, says that the drinker is, in some respects, increasingly sensitive to his environment: he is at the mercy of whatever is in front of him. [...]

     

Cocktail ingredient substitutions

Cocktails From a Low-Stocked Bar: A Guide to Substitutions

[...] So you walk into your house and suddenly remember. You're out of gin. Your spouse finished the bottle last night. After all, a screaming toddler and a broken dishwasher and a leaking ceiling is also grounds for an intense Negroni craving.

Now what do you do? Comb the house for replacement ingredients.

That's the purpose of today's piece. If you don't have X, maybe you have Y, and if you have Y, what can you make with it?

For example, if you have everything for your Negroni except gin, but you have rum, are you good to go? If you want a Sidecar, but you don't have triple sec, will the maraschino work, or do you need to schlep back out to the liquor store?

The Substitution Principle
The first thing to think about here is, "Like replaces like." Swap one fortified wine (vermouth) for another (sherry, for example), when making a Martini or Manhattan. Brown liquors stand in well for each other, in drinks such as Manhattans or Juleps. Various liqueurs can tag in for others, within reason. For example, bitter amari sub in well for each other, as I'll talk about shortly, but an amaro might not be a great swap for triple sec in a Sidecar.

Think about the flavor of a given ingredient, and the role it plays in the drink, before attempting substitutes. You'd never try to build a Manhattan out of three vermouths and bitters. Why? Because the main ingredient needs to be a strong spirit for the drink to be anything close to Manhattan-like. Similarly, don't take the triple sec from a Sidecar and replace it with gin. You need a sweetening agent to balance the cognac and citrus. So try another liqueur, even one that's not fruity. [...]

It goes on to talk about the different "families" of drinks, and ingredient substitutions and the logic of how they work. It ends with a cheat sheet of suggestions that follow the logic. Very useful, especially if you don't want to spend a fortune on bar ingredients, and like to experiment with drink recipes.


Also see:       An A to Z List of Popular Liqueurs and Cordials

     

Syrah Palin bombs in San Francisco

Palin Syrah: Wine Drinkers Balk at a Chilean Wine With Hints of Alaska

An organic wine from Chile has oenophiles in San Francisco turning up their noses. But there’s nothing wrong with the wine. It’s the name that bothers them:

Palin Syrah.

The wine from a boutique vineyard in Chile was once a strong seller, but now it’s an outcast in the City by the Bay because its name comes way too close to a certain governor from the state of Alaska, says Celine Guillou, co-owner of the Yield Wine Bar.

Palin Syrah — pronounced Pay-LEEN — takes its name from a ball used in a Chilean-style hockey game, and it has been on the bar’s wine list for a while. But sales have plummeted ever since John McCain named Sarah Palin to be his running mate. [...]

I'm not surprised. Sounds like a typical knee-jerk reaction by unthinking San Francisco morons. It's the kind of thing I've come to expect from "the city that knows how". It can be painful and hazardous to be surrounded by unthinking knee-jerks who kick a lot. After 24 years of it, we finally left, without regrets.

Hopefully the good Pay-LEEN will find sane buyers elsewhere. I hope we can get it here. Chilean wines are often excellent.