Author Archives: Hope Ewing

About Hope Ewing

Writer. Bar person. Angeleno. Author of Movers & Shakers: Women Making Waves in Spirits, Beer, and Wine - Unnamed Press 2018

Bitter Delights and New Upstarts

Here’s something we’ve been keeping more or less under wraps: Basically since putting the final wrapper on Movers & Shakers, I’ve been at work on another super-secret plan to take over the world. Or a portion of the drinks market.

Vervet is our company name, and you can find us on Instagram and in the distillery. We’re making cocktails and canning them, because why would you not do that if you could?

We didn’t want to make just any old canned G&T’s however. I mean, a gin&tonic is fine, it’s great, it’s whatever if you have the proper gin and the proper tonic (so important! so frequently overlooked!), but my partners and I wanted to try something different. We have several different ready-to-drink drinks on the way, and they’re all a step beyond the 2-ingredient drink, or “highball.” I wanted to make fizzy drinks with depth and character for people with the same. More on that, later. I promise it ties in.

Adjacently: I love a bitter drink. Not bitter like, say, psychedelic tea, but bitter like folk medicines flavored with herbs and sugar to make them more palatable. Humans, we are weird and clever primates. A plant manufactures a chemical defense mechanism for itself like bitter flavor or fiery capsaicin, but because of its nutritional or intoxicant value, we bulldoze past these seemingly unpleasant defenses and in the process convince ourselves we love them. Sometimes our bodies adapt to make us feel good after eating them, just to seal the deal. I am personally great at convincing myself that things are fine when they’re not, or that I like things that I don’t, which I think makes me especially amenable to bizarre foods and strong drink, though prone, at times, to questionable life choices.

I wouldn’t have it any other way. I love a negroni, an Americano, a Rome with a View. They spark massive joy for me. Whenever I’ve served a negroni to a first-timer at a bar, I tell them to close their eyes and imagine biting into very dark chocolate. Something bitter, but also pleasurable. Something with a longer payoff.

The bitter in these cocktails comes from a particular type of red aperitivo. It’s Campari, or Aperol, or more likely these days, a homegrown red bitter from some upstart distillers in the US. I like classics, but I love innovation, particularly when it tastes good.

As part of our recipe development, we did tasting after tasting, in bars, at home, at the homes of our friends who, Stockholm-syndrome-esque, went along with it.

Top to bottom: the sweet one, the dark horse, my KRB, and the O.G.

And I have to say, there are some rock solid options out there. Some are colored with bugs, some with Red 40. Some are minty, some are sweeter. For mine, I wanted it medium-bitter with a strong citrus bite, with some native SoCal plants making up the green notes and a comforting finish of spice and bark. Spicebark. I love bark.

After over a year of trial and error (and error), through a variety of steeping methods and ingredient lists, through poring over countless books on the topic (more on that, later), we have something that I’m happy to say is pretty killer. 

So that’s what we called it. It’s a Killer Red Bitter. KRB for short. And it’s coming y’alls way along with the whole Vervet lineup.

But that’s a story for another time…

New (Old) Story Online

The Stinging Fly, a fantastic literary journal from Ireland, published a story of mine in their IRL mag a few years ago. This was great and also quite safe-feeling for me at the time, as the story was only available in hard copy and across the sea. It has recently come to my attention that they have made some of their old content available on the webz. So check it out here, if you want. It’s a less-than-15-minute read, and against all my usual inclinations, I actually still like it quite a bit.

Read THE LOAD in The Stinging Fly.

In case that’s not enough to entice you, here’s an excerpt:

“When the father died, later than many expected, they rented a dumpster for the contents of the unfinished wing. A sofa, two washing machines, two meat freezers (one still functional, the other filled top to bottom with LIFE magazines). Stashed in and among the stacks of small boxes they found dog tags, photos of men in uniform, a purple heart medal none of them had seen before. Report cards from thirteen children times thirteen years. Love letters between the parents that no one felt comfortable reading in the presence of the others. A draft card. A hospital bill, yellow and cracked: $80 for delivery of baby. A worn black skirt and a child‘s snowsuit made from a wedding dress.”

The Stinging Fly, Feb. 1, 2015

Three Books for Conscientious Epicures

One pretty great thing about last year, besides getting a bit of my own work out in the world, was all the research I got to do to complete it. This meant reading a lot about food, drinks, agriculture, ecology, entrepreneurship, distilling, et glorious al. Here are a few of my favorites, very good starting points if you’re concerned that you can’t eat tuna on the reg AND be a good conservationist (hint…you can’t. I know. I’m sad, too.).

The following books helped me sort my thoughts on food-as-culture, drinks-as-food, and the many-tentacled concept of sustainability when it comes to what we consume.

The Third Plate, by Dan Barber

For all the likely deserved criticism of Dan Barber as a tyrannical and self-important chef figure, this was a fascinating and important book. Barber is the classic-French-trained, Alice Waters-indoctrinated chef/owner of the seminal farm-to-table Blue Hill and Blue Hill at Stone Barns restaurants, and he has used his caché as a world-class chef to go a few stops further on the Michael Pollan food train. The book’s premise: looking for the future vision of American cuisine, since its present, prime meats-centric incarnation has wrought ecological, nutritional, and economic ruin. Barber has well-researched takes on biodiversity on land and sea woven in with entertaining stories of meeting chefs and farmers from Upstate NY to Extremadura. Sure, we’re talking about expensive restaurant meals most of the time, but I do think there is validity in Barber’s stance that what chefs at high-end joints do influences how the majority eat, over time. It’s not every book that gets you this excited about wheat breeding.

Bread, Wine, Chocolate, by Simran Sethi

Again, great research, distinct voice, topic I could LITerally and FIGuratively eat up all day. It’s like seasoned journalist and podcaster Simran Sethi asked herself “What does Hope feel like reading about?” and the answer was this. Through the book, Sethi examines the need to preserve genetic diversity of not only the three title foods, but also beer, coffee, and seafood, by dishing out history and expert opinions from around the world.

Along the way, we meet scientists, chefs, yeast-hoarders, coffee nerds, and my favorite oenology legend, Dr. Ann Noble, who hilariously forgot the author was coming and wound up inviting her in to lunch, instead. One of the most interesting choices in the book, for me, was the inclusion at the end of each chapter of detailed tasting instructions. Sethi’s theme that we can “save” these foods by eating a wider and more expensive variety of them is hammered home by the insistence that parsing flavors in, say, a bar of nice chocolate is not only a fun thing to do, but a responsible one. No, this doesn’t absolve anyone of being otherwise socially responsible, but it helps this small part of the world.

Not everyone will be down with this premise, nor with the narrative voice. I was. I liked it a lot. I also spend more of my income on food and drink than on clothing, electronic gadgets, personal grooming, and housewares, combined, so you know where my loyalties lie.

Divided Spirits: Tequila, Mezcal, and the Politics of Production, by Sarah Bowen

I wrote about this book in Movers & Shakers, but really, my hopes for how many people will read the book all the way through are not super high. Not because it’s a boring book (it’s not!) but because reading is hard, and takes a long time, and we didn’t have the dough to make an audiobook, which is how I personally consume 95% of my reading material. So far, I know my sister has almost done it. Brava.

Anyway, IF you peeked into the “Mezcaleras and Madrinas” chapter, you would know the depth of my appreciation for Sarah Bowen’s comprehensive tome on the history, production, politics, regulation, consumption, etc., etc. of agave spirits. Her research into how ancestral foodways around the world are preserved through the DOC system is an essential read if you are concerned with how small farmers get paid and how good your cheese tastes. It really is the best exploration I’ve read so far about what “sustainable” does and can mean, socially and environmentally.

These three books vary in tone and subject matter, but what ties them together for me is not only how carefully researched and put together they are, but the common emphasis on flavor as an essential component when talking about food production. Industrial tequila, Bowen finds, is detrimental to Jalisco’s small farmers, and also tastes like turpentine. Why not do better? Dan Barber compares the rich and rangey flavors of heirloom wheat as opposed to the “dead” mass-produced wheat with as much concern for the taste of the bread as the health of the soil. The inseparability of the concepts–healthy soil = healthy plants = tastier and more nutritive food–is central to his book. Sethi concurs: specialty food production isn’t a wholesale solution to monoculture, but the speciality chocolate and coffee markets are helping hang on to the diversity that remains, and greater consumer demand will help change the agricultural systems, if we keep demanding it. They all acknowledge the need for systemic changes, but put the ball in the consumers’ court, as well. If you can afford to make better choices, it’s your responsibility to do so. Otherwise the mono-culturalists will win and really awesome chocolate will always be crazy expensive, and probably go extinct.

What other books belong on this list? LMK.

Randomized 2018

A couple years ago, I wrote an end-of-year roundup that is the only kind of roundup I enjoy writing. Having, for work, had to wrangle lists of things like happy hours, doughnuts, and smoothie joints, I will let you all in on a little secret: I do these lists under great duress. I am happy for the jobs, no doubt about it. But every time I sign-on for a new “listicle” (a word that has thankfully fallen into ironic use, to be uttered in quotes or with accompanying grimace) I am encumbered with dread and dark thoughts until the piece is completed. I dislike ranking things. On Goodreads, as on Yelp, I have two modes: 5 stars or nothing. If I love something, I want to tell everyone about it. If I don’t, I’m content to leave it in silence. This is primarily because I’m an over-thinker, and if I had to rank everything from least-to-most favorite, it would take all year.

That is why I like the randomized end-of-year roundups. Because they take 30 minutes, and I don’t have to say x was better or worse than y, or that one made a greater impact, or whatever. It doesn’t really matter, anyway. The government is being run by climate change deniers, so we’re all basically dead already.

Here’s a random list of 2018’s greatest hits, obsessions, milestones, and terrible shit. And there was plenty of terrible shit. But there were lots of the other things, as well.

That book I wrote.
RIP Penny Marshall
Racism: Mainstream and ready to rumble
Misogyny: See above
My nephew Jerry making my heart explode, Grinchlike, from its box
I’ll have What She’s Having podcast
Visiting Dorchester, Mass and meeting an 8-month-old OFD
Now/Serving
Live forever RBG
The expense and humbling/grateful slog of a book tour
The post-partumlike depression that comes after your pub date that nobody tells you about
Absence of mood stabilizers
Founding a canned cocktail company
Evan F-ing Klieman!
Poetry
The Roxane Gay catalog
Friesling
Meeting a shitton of cool people on tour
Wondering daily if everyone else has gone crazy or just me
Feeling like I’m going to talk to my nieces about this year like my parents talked to us about 1968
One badass denim jumpsuit
Hearing someone use the word “fire” as an adjective in person
Nailed It
Myokos cultured cashew butter
Fondant
Listening to both CTRL and Z on repeat
Getting all into Poshmark
Realizing Poshmark is actually the world’s crappiest clothing swap
The LAPL Libby app
Seeing the gray hair, and letting it hang

Pick your own favorite!


Daily Poem Breads

In this week’s Amy Stewart newsletter, Ms. Stewart reminded me of a service I once subscribed to, but cancelled when I decided I had no mental bandwidth for anything but women in booze, women in bars, women in vineyards, etc. Those days are easing up, though, thankfully/sadly. Amy reminded her subscribers of the Poets.org service of Poem-a-Day, which I promptly re-upped, and suggest everyone else, does, too. 

As part of the Movers & Shakers book tour extravaganza, I had the pleasure of filling discussion panels with writers, entrepreneurs, artists, and the like who all had a stake in the booze/hospitality fields around the country. One of these was Boston-based poet Emily O’Neill, whose latest book a falling knife has no handle (Yes Yes Books, 2018) follows the poet as she falls in love with a partner while steeping herself in the food and drink world. It’s a beautiful book. Reading and re-reading it during my month of travel and talking reminded me of how poetry resets my brain in necessary ways. 

Poetry was my first literary interest, back when the internal timer on me sitting still was set to the length of an Emily Dickinson stanza. It’s slightly longer now, and my brain is more cluttered, so poems help me with this more adult concern. Prose writers can be flippant, but we are all jealous of poets. Jealous of their economy and their chutzpah in pursuing an art form even more subjective in its evaluation. I forgot how focusing for a few minutes on a set of words that is succinct and powerful in its purpose acts as brain-balm. 

Check them out. Then find some living poets and buy their shit. 

On Collective Retraumatization

Things that make it hard to write about current events include:

1) feelings of shouting feebly into a shitriver of voices, many of them more eloquent and better-researched than mine, but most a bunch of shouty creeps; and

2) feelings of utter futility of everything. The same knot is holed up in my gut as when Ivanka’s Dad started showing strong poll numbers in the Republican primaries in 2016. I didn’t want it to be true, but I knew that it probably would happen.

Now, as then, I am shot-through anxious. I can’t sleep, I’m yelling at my loved ones. I’ve become a stereotype. America I love you but you’re bringing me down.  Continue reading

They Still Make You?

I love working the bar at special events. It means I get to be part of something really special, minus the oppressive need to small talk. I also like getting to work with a different crew almost every time–that ADHD brain need for variety satisfied in every way.

But there’s always the risk of bad eggs when the cast of characters rotates that much. Continue reading