Layer like a Player

Layered cocktails can be great looking drinks that impress your guests and help get even the most reluctant partyers drinking.

A layered cocktail is a drink consisting of two or more liquors carefully poured to stay separated in the glass, creating distinct layers of colors, consistencies and flavors. It also may be referred to as a pousse cafe, a classic layered shot consisting of 6 different ingredients. While recipes for this vary, it looks something like this. While any type of glass can be used, thin, cylindrical glasses provide more surface area which aids in separation and showcases the color.

To find some inspiration for layered cocktails I consulted the bartenders at The Davis restaurant and lounge on the corner of Broadway and Olive in downtown Eugene. I tried three different layered cocktails. A Sexual Alligator, a sweet tasting drink consisting of Midori, sour mix, Chambord and a Jagermeister float. A Silver Shadow (pictured), a Stolichnaya martini with Chambord and a lemon twist. And lastly, a Rumpletini, Rumplemintz peppermint liqueur served up with a brandy float - sweet and warming alcohol followed with a cooling peppermint finish. Most bartenders will not know these names (they're either local or obscure), but they'd be great to try at home or of course, at The Davis. My thanks to Chris and Ashley!

There are several methods that can be used for effective layering. Most of them include the use of a pour spout and spoon, and I read one method of using a pipette (from the chemistry lab). The idea is not to break the surface of the liquor in the glass with excessive velocity. The layering liquor needs to be poured slowly and gently. Even more importantly, liquors need to be layered by density (the most dense being at the bottom). Follow recipes to get a feel for this. Start by trying to dribble liquor out of a pour spout onto the back of a spoon and experiment from there.

Here are some recipes for layered shots to try, the first two can be ordered at most bars:
Buttery Nipple - Irish Cream and Butterscotch Schnapps
B-52 - Kahlua, Irish Cream, and Grand Marnier
Green Eyed Blonde - Melon Liqueur, Banana Liqueur, Irish Cream

Cookie Cutter Brass and Glass: Olive Garden

A contribution from my friend Thomas Ngo, student, journalist, photographer and transportation guru. His experience and insights on the Olive Garden menu.

I went to Olive Garden last night with some family that's staying for part of the weekend. I'm usually left feeling guilty about the cheesed-up lard food, but I think last night was probably the best Olive Garden food I've had.

The first rule of Olive Garden is to load up on the unlimited soups and salads and bring a good amount of the main dish home. So, I had a couple bowls of minestrone. It's the healthiest soup option on the menu because it's not doused in cheese. And don't let the waiter/waitress tempt you with extra cheese on top.

The waiter served a sample of Merlot from Clos du Bois in Sonoma County, which is listed under "Soft Berry Flavors" on the menu. There were slight hints of berry, but it was a little too strong and fruity for my taste.

I opted for a glass of "Super Tuscan" from Villa Antinori, listed under "Robust and Rich." According to the menu, it "captures the tradition of sangiovese grapes blended with cabernet, merlot and syrah - from one of Tuscany's most prestigious wineries." Great choice. It was full-bodied and smooth. What a difference a couple bucks makes.

Appetizers were typical Olive Garden quality. My aunt ordered calamari and mussels. I wasn't too fond of the small pieces of squid and mussels. The calamari was served with marinara and parmesan-peppercorn sauces, but was sans tentacles, which I think is an integral part of the dish. Mussels were served in the wine and garlic-butter that it was simmered in, which makes for a great dip for the breadsticks.

Along with the wine, the other highlight of the night was my main dish, Venetian Apricot Chicken. Part of their "Garden Fare low fat entrées," this dish consists of "Grilled chicken breasts in an apricot citrus sauce. Served with broccoli, asparagus and diced tomatoes." Can't get anymore straightforward than that. It's simple and not overwhelmed by cheese-and-butter lardiness. If you want to see how nasty that stuff can get, just open a box of takeout food the morning after.

To finish off, I had half of a slice of black tie mousse cake, which was presented with Hershey's chocolate syrup on top. I don't know, but that just really hits me the wrong way. You can tell that it's something that was premade, unlike a desert made from scratch at Jake's Famous Crawfish. But what can you expect from the Olive Garden? It's just a little reminder that as much as they can do to improve the menu, it's still just another national chain that serves up food the same way Starbucks baristas pull shots or McDonalds workers flip patties.