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LONG ISLAND WEEKLY UR

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AN ANTON MEDIA GROUP PUBLICATION NOVEMBER 30 - DECEMBER 6, 2016 Vol. 3, No. 47 $1.00

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LongIslandWeekly.com

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REJOICE WITH HANDEL’S MESSIAH ! Join UUCSR for G.F. Handel’s Messiah, a community sing conducted by Stephen Michael Smith. Professional soloists accompanied by a symphony orchestra and organ are sure to brighten your holidays!

Enjoy the music or sing along!

A Community Holiday Sing Sunday, December 11 1:30 p.m. Purchase tickets at the door. $8 each. Free/18 and under.

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Soulful Sundown with Willy Porter & Carmen Nickerson

Every Sunday at 11 a.m.

ALL ARE WELCOME!

December 9, 7:30 p.m.

48 Shelter Rock Rd., Manhasset, NY 11030 uucsr.org | 516.627.6560 Visit uua.org/central-east to find a congregation near you.

WE’RE DEDICATED TO Justice, equality & compassion

The right of conscience & democratic process

Acceptance & spiritual growth

A world of liberty, peace & justice

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A free & responsible search for meaning The interdependent web of life

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LongIslandWeekly.com • November 30 - December 6, 2016 • Published By Anton Media Group • 516-747-8282

Bourbon: America’s Spirit I

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BY LYN DOBRIN

editorial@antonmediagroup.com

s bourbon taking over the world? The Distilled Spirits Council, the U.S. industry group for hard liquor, announced last year that export sales of bourbon and its cousin Tennessee whiskey, jumped by 10 percent. “Bourbon is indeed one of the hottest spirits in the world,” said whiskey expert Tom Fischer, who blogs at bourbonblog.com. “There are no bad bourbons, there are only better bourbons.” Fischer credits the resurgence of Prohibition-style cocktails and the growth of craft distilleries in the U.S. for some of the increased popularity of the drink. My research into bourbon led me to the ubiquitous Alexander Hamilton. Tom Standage, the author of A History of the World in 6 Glasses, laid the story of the origins of bourbon at the feet of Hamilton, telling the tale of The Whiskey Rebellion of 1791 that led to the development of bourbon, the quintessential American whiskey, and the role that Hamilton played in that piece of our history. Well, Hamilton did establish a Whiskey Tax, which led to the Whiskey Boys, an impromptu group primarily from Pennsylvania’s frontier counties, advocating secession from the United States. Eventually, many of the Scotch-Irish rebels moved farther west to the new state of Kentucky. There they started distilling corn in addition to the traditional rye. “The production of this new kind of whiskey was pioneered

in Bourbon County, so that drink became known as bourbon,” said Standage. If you want to call it Kentucky Bourbon, then it must be made in Kentucky, but today bourbon is made in all 50 states. Fischer says there are more than 800 craft distilleries in the country. In fact, bourbon is being made right here in Montauk at Long Island Spirits, where they produce Rough Rider Straight Bourbon Whiskey. Federal standards dictate the rules for distillers in order for their product to be called bourbon. The grains must contain at least 51 percent corn; the mash must be distilled at 160 proof or less and put

into the barrel at 125 proof or less and it must not contain any additives. The distillate must be aged in a new charred oak barrel. Most often these barrels are white oak, but they can be any variety of oak. “If you distill a whiskey in your kitchen that meets all of these standards, congrats, you’ve made bourbon,” said Fischer. “Also, you’ve broken the law; the ATF is probably outside your house right now.” Bourbon was recognized by Congress in 1964 as America’s Native Spirit, and the drink inspires some interesting stories. An eighth-generation Kentucky bourbon distiller has been sending barrels of bourbon to sea to gently rock, accelerating

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the aging process. A bottle of this bourbon, named Jefferson’s Ocean, was sold at auction for $1,000, which was $800 more than the original selling price. However, the recent surge of interest in bourbon has led to a bourbon shortage. In the past decade, there has been a nearly 40 percent growth in sales of bourbon in the United States, according to the Distilled Spirits Council. There is no minimum aging requirement for bourbon, but to be a “straight” bourbon whiskey, it must be aged for two years or more. And if you want to call it bourbon, it must be made in the U.S. Otherwise, it’s just whiskey.

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LongIslandWeekly.com • November 30 - December 6, 2016 • Published By Anton Media Group • 516-747-8282

BOOK REVIEW

On The Kentucky Bluegrass Bourbon Trail BY CHRISTY HINKO

Kentucky Gimlet, Kentucky Summer Fruit Punch, Cherry Manhattan and Bourbon Truffle, will absolutely make your mouth water. Following up on their best-selling The Kentucky Bourbon Cocktail Book, the duo returns with more reasons to appreciate bourbon. This volume features more than 50 new concoctions—including variations on classics such as the Old Fashioned and the Manhattan— and even adds a splash of Kentucky flavor to mojitos, sangria, lemonade and coffee. It also has recipes from leading bartenders, prize-winning drinks from cocktail competitions, and a bourbon-inspired buffet featuring edibles for aficionados. Perrine is the bar manager emerita at Equus Restaurant and Jack’s Lounge in Louisville. She was named Best Bartender in Louisville by Louisville Magazine and has won numerous awards for her cocktails. Reigler is a certified Executive Bourbon Steward and the coauthor of

cHinKo@antonmediagroup.com

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t’s bourbon whiskey, where more than 95 percent of the world’s consumption is produced, that puts the state of Kentucky on the world map, maybe even more so than being known for horse racing, basketball or bluegrass music. In 1964, the U.S. Congress declared bourbon as a distinctive product of the United States, preventing other countries from labeling their whiskey as bourbon. It remains America’s only native spirit to this day. Bourbon, by law, must be made of at least 51 percent corn and it must be aged at least two years in new, white oak barrels that have been quickly charred. Award-winning bartender Joy Perrine and celebrated restaurant critic and drinks writer Susan Reigler return to offer new recipes in More Kentucky Bourbon Cocktails that will delight both the cocktail novice and the seasoned connoisseur. Photographs of some of the cocktails by Jessica Ebelhar, including the Maple Bacon Old Fashioned, Blackberry Cordial,

The Bourbon Tasting Notebook. In its second edition, Kentucky Bourbon Country: The Essential Travel Guide by Susan Reigler is the most comprehensive and up-to-date source about the Kentucky Bourbon Trail. From Whiskey Row in Louisville to the annual Bourbon Festival in Bardstown, Reigler, an award-winning former restaurant critic and travel writer for the Louisville CourierJournal, covers where to stay, what to see, where to eat, and how to get there. Learn the basics: what sets bourbon apart from other whiskey, how it’s made and how to enjoy it best. Want to learn how to taste bourbon like a pro? Learn what affects the flavor, from the aging process to the difference in grain composition and all of the descriptors used to describe the spirit. Also, how does vanilla, caramel, allspice, wood, smoke and other influential flavors affect the final result of the batch?

Planning a pilgrimage to the mecca of bourbon? This book is a must-have. More Kentucky Bourbon Cocktails and Kentucky Bourbon Country: The Essential Travel Guide are available online at www.kentuckypress.com or at national booksellers like Amazon and Barnes and Noble ($16.95 and $21.95, respectively).

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BOURBON GADGETS

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THE ORIGINAL

Wild About Whiskey PSYCHIC FAIR As Reviewed by the New York Times

BY JENNIFER FAUCI

SUNDAY, DECEMBER 4TH

JFauci@antonmediagroup.com

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ike most alcoholic beverages, once that smooth liquid hits the sweet spot, many folks become passionate drinkers who take their libations very seriously. Whiskey drinkers are those people. A bit of a geographical lesson in whiskey: Scotch is whisky made in Scotland, while bourbon is whiskey made in America. Check out these must-have items for the bourbon (and scotch) lover in your life.

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Handmade Copper Whiskey Still

The imbibing of whiskey has become a true art and making your own is not for the faint of heart. For those serious about distilling their own bourbon, a whiskey still is the gift to get. Coppersmiths have crafted this whiskey still that ferments and heats the spirit with ease. This five-gallon still retails for $379 at www.bourbonandboots.com.

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Whiskey Stones Whiskey Decanter and Glasses

This Library Hand-Cut Glass Decanter adds a touch of class to your beverage collection. Perfect for entertaining or enjoying a glass of scotch or bourbon on a chilly night, this blown glass set with old-fashioned glasses should be displayed beautifully to show off its bold design. Currently on sale for $55 at Pottery Barn.

Whiskey stones keep your drink cold without the worry of a watery mess mixing in with your bourbon. The stones are nonporous and will not impart flavor or odor. These nifty cubes can be personalized to suit the drinker and have become quite the artsy gift to give. Remember to keep them in the freezer. This set is available for $40 at www.whiskystones.com.

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December 3 & 4, 2016 10 am to 5 pm

Maple Bourbon Roasting Glaze

Unique artwork & handcrafted items

Bourbon and barbecue lovers rejoice. What happens when you combine pure Vermont maple syrup and Kentucky bourbon whiskey? A glaze that is perfect for turkey, chicken, ham or pork. A great gift to give on it’s own, this maple bourbon glaze adds a sweet kick to your menu this holiday season. Buy it at Williams-Sonoma for $12.95.

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LONG ISLAND WEEKLY

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FRANK A. VIRGA President STEVE MOSCO Senior Managing Editor JENNIFER FAUCI Managing Editor DAVE GIL DE RUBIO, CHRISTY HINKO Editors ALEX NUÑEZ Art Director BARBARA BARNETT Assistant Art Director KAREN MENGEL Director of Production IRIS PICONE Director of Operations SHARI EGNASKO Executive Assistant JOY DIDONATO Director of Circulation LINDA BACCOLI Administrative Assistant 132 East Second Street, Mineola, NY 11501 Phone: 516-747- 8282 • Fax: 516-742-5867 advertising inquiries advertising@antonmediagroup.com circulation inquiries subscribe@antonmediagroup.com editorial submissions specialsections@antonmediagroup.com

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DINING

Smoky Barbecue And A Bourbon On The Rocks

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ourbon goes great with smoky barbecue. And for this reason I recently caught up with John Cavallo, co-owner of Sempre Fame Gourmet Grill, BBQ & Catering on Tulip Avenue in Floral Park with his brother, Chris. I asked his opinion of which grilled foods paired best with a nice icy serving of bourbon. “From our menu, I’d say my top

unadorned, either before or right after my meal. The richness all by itself is unmatched. Either way though, it’s a win. Sempre Fame Gourmet Grill doesn’t serve alcohol (yet), but they offer dine-in, take-out and catering service seven days a week. Visit www.semprefame.com for the full menu, daily specials or help planning your party menu and portions. chinko@antonmediagroup.com

Photos Courtesy by Christy Hinko

Pictured: Sempre’s dry-rubbed St. Louis-style spare ribs are cooked to perfection. Clockwise from above: An icy glass of Bulleit bourbon; Sempre’s pulled pork Cuban sandwich; Sempre’s brisket with homemade sweet barbecue sauce smokes for 13 hours before it’s ready to be served.

picks to enjoy with a glass of bourbon would be the pork belly sliders topped with a hot cherry pepper, the pulled pork or rib platters, or the brisket with mozzarella and sautéed onion sandwich,” said Cavallo. “Pork and beef anything for sure, but it’s the seasonings and sauces that actually make the pairings, like the hot cherry pepper, the onion or the sauerkraut.” Cavallo explained that spicy or sweet seasonings, sauces or condiments complement the bourbon. “Standards like ketchup, brown sugar and molasses are going to taste great with bourbon,” said Cavallo. “Even the spices and seasonings in our dry rubs for the ribs, like paprika and garlic, will pair nicely with a bourbon cocktail.” Can’t seem to get the food pairings thing quite right? Pass on the bourbon with the meal. Personally, I prefer my bourbon on the rocks,

CHRISTY HINKO

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MEDICARE ADVANTAGE HEALTH PLAN SEMINARS

IF YOU ARE MEDICARE AND/OR MEDICARE & MEDICAID ELIGIBLE Join us for formal presentations with our licensed Senior Benefits Advisors to learn more about choosing a Medicare Advantage Plan

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For more information and to RSVP: 718-484-5000 Ext (5251) events@agewellnewyork.com Light snacks will be provided AgeWell New York, LLC is a HMO plan with a Medicare contract and a Coordination of Benefits Agreement with New York State Department of Health. Enrollment in AgeWell New York, LLC depends on contract renewal. A sales person will be present with information and applications. For accommodation of persons with special needs at sales meetings call 866586-8044 and TTY/TDD 800-662-1220. Visit us at www.agewellnewyork.com AgeWell New York complies with applicable Federal civil rights laws and does not discriminate on the basis of races, color, national origin, age, disability, or sex. AgeWell New York cumple con las leyes federales de derechos civiles aplicables y no discrimina por motivos de raza, color, nacionalidad, edad, discapacidad o sexo. AgeWell New York 遵守適用的聯邦民權法律規定,不因種族、膚色、民族血 統、年齡、殘障或性別而歧視任何人 。ATTENTION: If you do not speak English, language assistance services, free of charge, are available to you. Call 1-866-586-8044 (TTY: 1-800-662-1220). ATENCIÓN: si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al 1- 866-586-8044 (TTY: 1-800-662-1220). 注意:如果您使用 繁體中文,您可以免費獲得語言援助服務。請致電 1-866-586-8044(TTY:1-800-662-1220) 158744M H4922_DF_4010 Accepted 09062016

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CELEBRATING OUR FIRST 60 YEARS A COLLECTION OF 60 FABULOUS SHOPS ON LONG ISLAND’S NORTH SHORE

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BURBERRY

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Long Island Weekly 11-30-2016  

This week, Long Island Weekly discovers the best of Bourbon with a history of whiskey, pairs the spirit with Sempre Fame’s barbecue, cracks...

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