Derek Brown

Earlier this year, I wrote a post about making fresh pressed juice at home. I had no idea I’d strike such a nerve! To date, my own juicing experience has been random and freeform. I’ve tried out a bit of this and that. I’ve shared a few of my loosely-structured juice recipes with those who’ve asked, but I thought it would be nice to begin a collection of thoughtful, well-balanced juice recipes for those interested in giving juicing a try. Who better than Derek Brown, DC’s king of cocktail, to help us out here? A committed juicer himself, Derek generously answered my questions about his revered cocktail-making methods and created a beautiful, healthy juice just for Weekly Greens.  It’s an honor to present Derek as my next guest…

Derek Brown is a writer, illustrator, bartender and owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He travels throughout the country and around the world in search of great drinks, and the stories behind them. Derek’s methodical approach to cocktails has attracted critical praise. His Martini was lauded as the best in America by GQ Magazine, and The Passenger included in Food & Wine magazine’s 50 Best Bars in America. For more about Derek and links to his writing, visit here.

What three beverage-critical items are in your refrigerator at all times?

Lemon
This is without a doubt my favorite citrus to use. Every little pit on the exocarp (outer peel) is filled with essential oils and bitter compounds. So, it’s not just the juice. It’s also using the peels as a garnish to add flavors and aromas. Smart cooks know that the peel is the most valuable part of the lemon.

Champagne
Champagne is essential on many levels, to both make drinks and when you don’t feel like making anything. My refrigerator looks like a rap star’s fridge on MTV Cribs, but I wouldn’t have it any other way. Champagne is for more than special occasions. It’s one of the most versatile beverages with food. Not because it pairs with everything but because it tastes good enough to pair with anything.

Agave Syrup
We use a lot of simple syrup at the bar but at home I use a lot of agave syrup. I love that it has more flavor than simple syrup and also that it works well in place of honey. Actually, I would say I use it most for tea.

Do you have any cocktail recipes that cure ills?

Whiskey, lemon peel, simple syrup (or agave syrup) and hot water. It’s called a Whiskey Skin and is actually a very old drink. It’s good for colds.

2 oz. Scotch
1/2 oz. Simple Syrup (or agave syrup)
3-4 oz. Hot Water
Lemon Peel
Combine in mug. Drink while hot.

Where do you get your inspiration?

Mostly old cocktail books and drink traditions from around the world but also from fresh ingredients. Some of the best and most imaginative drinks have already been created. My job is one of discovery. However, we want to put our own spin on drinks we’ve discovered and often find that local ingredients are the perfect way to do that.

What tools are essential for making a terrific drink at home?

Ice. Sounds silly but it takes a lot of ice. You can buy silicon ice trays with larger cubes too. Next to that is having a shaker. You can buy those pretty cheap online. Then, having a stirring spoon and mixing glass (a pint glass will do). These are your oven and range top, more or less.

Lastly, you want a jigger–a small measuring cup. OXO actually makes a mini-measuring cup that works great for home bartenders. Bartending is closer to baking than savory cooking in that you should measuring drinks precisely. Eventually, you may get good at free pouring but a jigger takes out the margin of error.

I understand you drink a lot of fresh pressed juice in the month of January. Tell me more about that.

I drink for a living. That’s my job in a nutshell. That could take a toll on my liver and health, so I spare them both one month out of the year and don’t drink. I still taste spirits and cocktails but expectorate (spit it out). Otherwise, I do a lot of juicing. It’s so good for you and makes you feel great.

You drink like it’s your job because it is your job! Some would say this is an enviable position. What are the biggest challenges in your line of work and how do you handle them?

Well, defending the role of alcohol as a meaningful activity. Puritanical thinking sometimes dominates people’s discussion on alcohol. I drink quite a bit but I also take breaks, make sure to stay in shape and generally drink moderately. But then again I do have my bouts. Recently, I argued against the CDC’s report on binge drinking in an article I wrote for the Atlantic Magazine’s Health Channel. Not because I suggest people should drink a lot but because it’s misguided to say drinking alcohol by itself spurs so many societal problems. The context of how people drink and the rituals around drinking, at a meal or celebration, are important.

Any advice for the juicing naysayers out there? (You know who you are!)

Juicing is easy and delicious but start with a simple routine. I like carrots, apple and ginger. It’s great for you and easy to make. As you get more advanced, try using more creative combinations like kale, beets, etc. For those who are naysayers, one 8 oz. glass of juice generally makes me feel better than half a pot of coffee.

Blood Orange, Beet and Pomegranate Juice