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Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.

It’s the time of the year when you’re probably seeing red—not with anger, but with love. That was certainly the goal, at least, for whomever created Valentine’s Day, even if it is rather vague as to who that was or when it occurred.

Nevertheless, the holiday is often celebrated with tokens of affection, and you’ll see (and hear) plenty of bottles of Champagne popped at romantic restaurants all around the world. I’ve always considered a bottle of red to be more amorous, however, and there are plenty of options in that regard. Sure, you could select a bold Cabernet Sauvignon, a spicy Zinfandel, or smooth, elegant Pinot Noir — all of which are expertly made in Napa Valley — but the country’s most famous winemaking region is also home to decadent Bordeaux-style blends.

We talked with Carey Vanderborg, the wine director at Mayacama, a private golf course and real estate community in Santa Rosa, Calif., about the best Bordeaux-style blends crafted in Napa Valley. Here, he offers his guidance and perspective on the distinctive style.

What grape varietals are used in Bordeaux-style blends?

They could contain as many as five different varietals — Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. If it’s a left-bank style, it’s going to be Cabernet Sauvignon dominant. If it’s a right-bank style, it’ll be Cabernet Franc or Merlot dominant.

Which of those two styles, left-bank or right-bank, are more common coming out of Napa Valley?

It’s the left-bank style. I would go as far as to say that 99 percent of producers — if they’re making blends — are making Cabernet Sauvignon-dominant blends. I’m not saying that Merlot is not popular or used at all. There’s acreage of merlot out there, but it’s used [mostly] as a blending varietal. Cabernet Sauvignon is king in Napa Valley.

When it comes to crafting excellent left-bank, Bordeaux-style blends, which varietals are Napa Valley winemakers typically pairing with Cabernet Sauvignon?

You tend to see Cabernet Franc and Petit Verdot as the two companions in most Bordeaux blends. Each one of those varietals lends a certain character to the wine and is blended in certain proportion for a reason. It might’ve been a cooler vintage, and [the Cabernet Sauvignon] might have been too acidic, so they wanted to smooth things out by adding some merlot to make it a bit silkier. You have to look at it like a recipe and think about how a chef concocts a dish.

Which producers in Napa Valley are crafting the best Bordeaux-style blends?

Dominus is the king of the Bordeaux-style blend in Napa. Hands down, vintage after vintage, winemaker Christian Moueix is crafting the most exceptional Bordeaux-style blends in Napa Valley. He has a certain style of dry farming and winemaking that, through time, has proven to produce some of the most ethereal, age worthy, elegant, and rambunctious wines in Napa Valley. I’ve had vintages all the way back to 1985, and the 1991 vintage stands out most. That’s the ultimate for me.

Speaking of older vintages, can these Bordeaux-style blends age with the same grace (and potential) as single-varietal red wines coming out of Napa?

I always tred lightly when I talk about aging wines because everyone has something specific that they want to get out of a bottle of wine. Just because I enjoy a wine at 28 years old and appreciate the nuances of how it’s showing and expressing itself at that age doesn’t mean that the next person will. They might want more fruit and structure. But I know that these wines are age worthy.

Are there any other specific Bordeaux-style wines from Napa that you would recommend?

Joseph Phelps Insignia is extremely popular for its more fruit-forward style, and it’s got a bit more weight and robust character. Amongst wine connoisseurs, it’s definitely known for being flashy, but it still has notoriety and cache. And Spottswoode is an authority on Cabernet Sauvignon-dominant blends produced in Napa Valley. Their estate Cabernet Sauvignon has a small percentage of Cabernet Franc and a small percentage of Petit Verdot. The wines are age worthy and structural and pair well with lots of different types of beef and other cuisines. They’re considered some of the best Bordeaux-style blends produced in Napa Valley.

Shaun Tolson is a freelance writer based in Rhode Island. When it comes to golf, he covers everything from architecture, course reviews, and travel, to equipment, gadgets and gear, and feature profiles. As a lifestyle writer, his expertise is rooted in the finer things in life — wine and spirits, luxury automobiles, private aviation, hotels & resorts, fine dining, and more.

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It’s the ultimate question. And it has remained unanswered for 42 years.

“How ’bout a Fresca?” Judge Elihu Smails maniacally asked Danny Noonan in Caddyshack. Before the caddie could respond, however, Smails vigorously tousled Noonan’s hair to cement their “understanding,” and the scene was over. So, I ask you now, Mr. Scholarship Winner: Do you want a Fresca?

Of course you do! And you won’t have to wait much longer to get it the way you truly want it. Constellation Brands — a beer, wine and spirits heavyweight — is partnering with Coca-Cola (owner of Fresca) to deliver a grown-up version of what Smails proffered so long ago. In the fall, canned cocktails featuring Fresca will hit the market, beginning with separate vodka and tequila versions.

“We can’t ignore the fact that we have a passionate fan base within the golf world,” says Alex Schultz, who is part of the Constellation team rolling out the Fresca canned cocktails. “It makes sense because people at golf clubs have been using Fresca as a mixer for years. Now, they’ll just be able to grab a cocktail that’s already perfectly mixed.”

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It’s fair to say that pre-made cocktails with genuine spirits are tailgating on the road forged by hard seltzers, which themselves are all about a convenient, low-alcohol alternative to beer. White Claw and its ilk scratched out nearly $9 billion globally in 2021, and that growth is expected to continue.

For those who savor a well-made, full-strength cocktail, however, a golden age of grab-and-go excellence is just underway — and the people behind the drinks are very aware their approach to mixology has a natural home on the golf course.

That’s certainly the case with Jill Burns and Kelly Gasink, sisters who cofounded Austin Cocktails. When they were kids, the Dallas-born sisters spent summers at their grandparents’ farm in Minnesota. Grandpop Fred was not a country club fella, nor a stereotypical farmer. He enjoyed making divots at the local public course, where he played in shorts and Birkenstocks, grandkids in tow. At least as important to our tale, he also had a tradition on the farm. When the hard work was done, the family gathered at 1700 hours for “Cocktail Time.”

“He used ingredients from the gardens and farm in handmade cocktails,” says Jill Burns, who played on the golf team at Santa Clara University. “When we were kids, we joined in with Shirley Temples, but when we were old enough to take part in the cocktails we eventually thought, ‘We should start batching these.’ ”

Fred’s granddaughters are passionate about the taste of their drinks. Kelly is what’s known as a super taster (that’s a real thing you can test for), whereas Jill says she likes an “alcohol-forward cocktail.” Together, they opt for quality over ease. Rather than using a single supplier for the flavors in their drinks, they search yon and hither for complementary tastes. The result is legit cocktails that don’t taste like they’re poured from a can.

Lifestyle

Perfecting your favorite cocktail — like dialing in perfect rounds — requires the right partners

By: Michael Corcoran

This summer, Austin Cocktails will debut two new tequila drinks. In the meantime, try their Fred’s Ruby Red and savor the vodka, grapefruit, mint and lime mix. And next time you swing through Austin, check to see if the tasting room at their spanking new production facility in The Yard is open.

The good news isn’t only emanating from Austin, fellow professionals. Longtime readers of Rounds know the Transfusion is a favorite, and, in Virginia, there is a new disciple of the Church of Vodka, Grape and Ginger Ale. Turner Lewis is a full-time radiologist, but during the pandemic he wasn’t going to the office, and his entrepreneurial itch got itchier. Fore Craft Cocktails “is a boot-strap effort at this point,” says Turner — but our man is making serious inroads with his Transfusion. New drinks are in the works, but as for the mother-ship Transfusion, Turner says he had an epiphany during its creation.

“I wanted real flavors,” says he. “I didn’t want a 100-calorie drink masquerading as a Transfusion. No moonshine, no malt alcohol. I wanted real vodka. I wanted it to taste like a real Transfusion.”

Can I get an Amen, brothers and sisters!

Michael Corcoran hasn’t emptied enough cans to reach the moon and back … yet. But he’s no quitter.

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Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.

Watch too many Bond films, and you might come away convinced that ‘shaken’ or ‘stirred’ is the only choice that matters when you order a martini.

In fact, the fabled cocktail has countless permutations and a large brood of offspring, ranging from the Cosmopolitan to the Appletini. There came a point in the martini’s evolution when ‘tini’ got tacked on to the name of almost any drink in a cocktail class.

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The first-known documentation of this now-classic drink is attributed to legendary bartender Jerry “the Professor” Thomas back, in 1862. It is believed that the martini was an offshoot of the Martinez, which Thomas created in the 1850s.

Since then, this wonderful libation spawned a subculture that can be identified by its signature glass. I’ve had the privilege of hosting a lecture on the martini by the famed cocktail-world figure, Dale DeGroff. Hearing the stories and learning the history is nearly enjoyable as the drink itself, which, as I mentioned, can be made all kinds of ways.

Here are my tips, along with four favorite recipes.

The Glass

A martini, coupe glass or even a Nick and Nora will do. I prefer a nice stem so that the cocktail does not warm in your hands. It also helps to rinse your glass with cold water and put it in the freezer for a few minutes before making your cocktail.

The Spirit

I’m a purist. London dry gin. Beefeater, Tanqueray, Fords, Sipsmith. You get the picture. If this style of gin does not appeal to you, something more botanical might be your speed. There are plenty on the market, and if vodka happens to be your jam, feel free to rock it.

Vermouth

Dry vermouth is white wine fortified with botanicals. Please purchase one of quality and be sure to refrigerate after opening.

Ice

You’ll see me write about this often. It is an ingredient that gets overlooked. Once it dilutes, it can impart flavor to your cocktail. Purity matters. Use a filtered or bottled water when making ice. I make it a habit to make fresh ice at home. The last thing you want is ice that’s been sitting in the freezer for months.

The Olives

If you prefer a dirty martini, it’s because you love that salty, briny edge that olives add to a cocktail. Choose a good one. You know those queen olives stuffed with pimento gel? That’s right, it’s a firm gel. A pepper purée congealed with agar agar. It’s not gonna kill you. I just thought you should know. I prefer Castelvetrano olives. They are a bit smaller. But the flavor and texture is wonderful.

Shaken vs. Stirred

We know that 007 preferred the latter. But what’s the difference? There is a certain silkiness you achieve by stirring a cocktail. A good proper stir for a 20-second count will do. That said, I’ve been known to like it shaken as well. Tiny shards of ice dance atop the cocktail indicating that it is as cold as it gets. Some people say that shaking bruises the liquor. I say that’s a barroom myth. Bottom line, you do what you like. You’re the one drinking it.

Fancy Gin Cocktail -1862 The Bartender’s Guide by Jerry Thomas 

1 dash of gum syrup  


2 dashes of Bitter Truth’s Bogarts Bitters  


1 wineglass (60ml) Old Duff Genever


3 dashes (1/2 teaspoon) Dry Curaçao  


Garnish:  Lemon peel

Method: Fill one third full of fine ice, shake well, and strain in a glass. Garnish with lemon.

Dale DeGroff’s Gin Martini

3 1/2 ounces London Dry gin

1/2-ounce Speciale Ambrato Vermouth

Garnish:  1 Lemon peel

Method: Combine all ingredients in a mixing glass with ice. Strain into a chilled coupe glass.

Dirty Martini

2 1/2 ounces London Dry Gin

1/2-ounce Dry Vermouth

1/2-ounce olive brine

Garnish:  3 Castelvetrano olives

Method: Combine all ingredients in a mixing glass with ice. Strain into a chilled coupe glass.

Espresso Martini

 2 ounces vodka

1/2 ouncecoffee liqueur (usually Kahlúa)

1 ounce espresso

1/2-ounce simple syrup

Method: Combine all ingredients in a mixing glass with ice. Strain into a chilled coupe glass.

Shaun Lewis, a classically trained chef and cocktail master, is the general manager of Old Westbury Golf and Country Club, on Long Island, and a frequent contributor to GOLF.com.

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Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.

According to archaeological research, the controlled use of fire dates back at least 400,000 years. But even after all that time, we still mess up when grilling.

Shaun Lewis is a classically trained chef and the general manager at Old Westbury Golf & Country Club, on Long Island. With cookouts cropping up across the country this Labor Day weekend, we asked him about 5 of the most common grilling mistakes, and how to avoid them.

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Insufficient Heat

Starting on a cold grill yields lukewarm results. “You want to get those grates rip-roaring hot,” Lewis says. If you’re using charcoal, open the vents at the bottom to promote air flow and burn the coals until they’re white hot. With a gas grill, crank the burners up. You can then adjust the heat depending on what you’re cooking.

A Dirty Grill

Greasy, gunky grills can produce flare-ups and impart unpleasant flavors. Once you’ve got the heat on high, scrape the grates clean with a grill brush, then drizzle a towel lightly with neutral cooking oil and use it to wipe off any lingering residue. Dirty trays under the grill can also lead to flare-ups and grease fires. A layer of tin foil helps prevent those problems. If you do get flare-ups, douse them with kosher salt, not water.

Improper Time and Temp

Different cuts require different treatment. A thick sirloin, for instance, calls for high heat at the start to a create nice char, followed by lower, slower cooking so the outside doesn’t blacken before the inside is cooked through. A thin burger or a pounded chicken is a different story. You’re better off flash-cooking them on high. The varieties are boundless, and a lot of choices come down to experience. But following a recipe is never a bad idea.

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Not Tempering the Meat

Straight from the fridge onto the grill is not the way to go. Starting with cold ingredients leads to uneven cooking. Whatever you’ve got on the menu, let it come to room temperature before you slap it on the grates. It’s also important to pat your proteins dry, as excess moisture will steam the meat and prevent the delicious caramelization, you’re likely after.

Forgetting to Let it Rest

Though it’s tempting to start eating right away, those first bites will be better if you wait, as it gives time for the juices to distribute evenly. If you cut immediately, all those delicious flavors will just ooze onto the cutting board or plate. Five to 10 minutes should do it, depending on the cut. Use that extra time to set the table and pour the drinks, Lewis says. “And make sure the dog doesn’t get the meat while you’re getting ready.”

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Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.

***

You say potatoes. I say po-tah-toes.

But when they’re shredded and pan-fried, we both call them hash browns (okay, sometimes hashed browns), and like most people, we love them.

That’s not the question.

The question is how to make them at home.

Garret Martindale is the former longtime chef at Sequoyah Country Club, in Oakland, Calif.

We asked him to hash out the basics for us.

Potato Type

Starchy potatoes yield the best results, Martindale says. Think varieties like Kennebec and Russet. The latter, being more common, are easier to find.

Proportions

One potato, two potato. Actually, when you’re calculating quantities, make it one potato per person, medium to large in size.

The Prep

For starters, never store your potatoes in the fridge, Martindale says, as the cold will turn the starches in to sugars. Got it? Good. Now we’re ready to go. Fill a bowl with ice-cold water, generously salted, and wash the potatoes thoroughly. Then shred them, using a grater, a food processor or a mandolin. Martindale likes to leave the skins on for texture.

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Place the shredded potatoes back into the ice-cold water. That will help remove any excess starch and keep the strands from clumping. It will also minimize discoloration. If the water turns chalky white (that’s from the starch), swap it out. Remove the shredded potatoes and run them under water until the water runs clear, then squeeze them dry and place them in a bowl. Add flour and chopped onions. A good rule of thumb is a 1/3 cup of flour and half an onion per potato.

The Seasoning

Rosemary. Black pepper. Cayenne. Sage. Almost anything goes. We’re taking dealer’s choice here. Season your onion/potato/flour medley generously with your favorite herb and spice mixture and toss well.

The Cooking

Time for stovetop frying, in a heavy skillet. About a 1/4 of canola oil works well. So does clarified butter. But Martindale prefers duck fat for the depth of flavor. A properly sized skillet will allow for more even cooking. It should be just large enough to fit the shredded potatoes, layered about a half-inch high. Once the oil or fat is hot, add the potatoes, taking care not to splatter. Reduce the heat to medium and brown the potatoes on one side. This should take about 5 minutes.  Then flip them and repeat.

Frequent Pitfalls

Few breakfast items disappoint as deeply as unevenly cooked hash browns, burnt on the outside and raw in the middle. This can be caused by poorly rinsed potatoes, with too much residual starch, or by adding the potatoes before the pan is hot. Impatience is another common culprit, Martindale says. Allow time for the potatoes to brown evenly. Don’t try to rush the process by cranking up the flame.

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Ah, the lobster roll. I cannot say these words without picturing the iconic white and blue “LUNCH” sign on Montauk Highway in Amagansett, Long Island. When I was growing up, this was the marker that told me we were minutes from Montauk.

In New England, where I have always lived and worked, the lobster roll has been a favorite since its inception at Perry’s Restaurant in Milford, Conn. in 1929. Warm lobster meat tossed in drawn butter and served on a toasted hotdog roll: how can you go wrong with that? That version of the lobster roll is called ‘Connecticut-style.’ Like chowder, this American favorite has regional variations.

The Maine-style lobster roll features poached lobster as a cold salad tossed with mayonnaise, minced celery and a squeeze of lemon juice. Butter lettuce leaves are placed on the roll before spoonsful of this beautiful salad are piled on top. The Long Island version (also known as the Manhattan version) is almost identical to the Maine version. Just skip the lettuce.

Provided it’s fresh and properly seasoned, either way suits me fine. But here’s how I’d make it.

How to cook a Lobster Roll

The Meat

If you’re making this at home, it’s best to buy fresh, live hard-shell lobsters and do it yourself. A 1.25-pound lobster (what your local fishmonger will call a ‘chick lobster’) is best. You’ll need one per person. You’ll want to simmer your lobster in a large pot of boiling water for 9 minutes, then place it in a large bowl of ice water to chill for 6 minutes to completely cool.

Cracking shells

If you’re new to this — and even if you’re not — you might want to wear garden gloves so that you don’t cut your fingers. Remove the tail from the body and squeeze it from the sides, then pull apart. The meat will pop out of the tail. The claws are a bit more challenging. You will have to break the joints from the claws and use a good pair of kitchen shears to cut the shell away from the meat.

Killing them kindly

I’ve been a chef for most of my career, so I’ve prepared a lot of lobsters. I’ve always tried to be as humane as possible. If I’m cooking 5 to 10 lobsters, I will hold the lobster down and with a sturdy, well-pointed knife and split the skull just between the eyes. This kills them instantly. Then I place the lobsters into the pot to simmer. I’m sure that doesn’t sound pretty, but it makes you appreciate and respect the food you consume even more.

The Right Roll

I prefer a large, New England-style split-top roll with flat sides. Brush the outside with butter and toast it on a griddle. Get it golden brown.

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Butter

Lobster rolls call for drawn butter. What is that, exactly? When you gently melt butter, it separates into three layers. The top layer consists of milk solids (proteins), the middle is pure butterfat, and the bottom is water. Drawn butter is melted butter that does not contain water. Gently melt butter over low heat and pour off milk solids and butterfat. Clarified butter would require removing milk solids and cooling overnight to ensure all excess water is removed. Not necessary here.

Mixing it up

My lobster roll is a bit unconventional. I like to use mayonnaise as a base and add fine herbs — or equal part chives, chervil, tarragon, and parsley. Chop herbs up and mix in with a little lemon zest that you’ve grated with a Microplane (or fine zester). Add finely diced celery and you’re all set. (For some added flavor, I’ll add leftover butter to my salad after brushing the roll.)

Shaun’s Montauk Lobster Roll

– 1 ¼-pound lobster (prepared according to the directions above, meat diced to half-inch cubes)

– 2 tablespoons of mayonnaise

– 1 teaspoon of fines herbs

– 1 tablespoon fine diced celery

– 1 pinch lemon zest

– salt and pepper to taste

– 1 Soft Hot Dog Roll

– 2 tablespoons drawn butter for brushing

Connecticut Lobster Roll

– 1 1/4-pound lobster

– 2 tablespoons of warm drawn butter

– Salt and pepper to taste

– 1 Soft Hot Dog Roll

– 2 tablespoons drawn butter for brushing

Maine Lobster Roll

– 1 ¼-pound lobster

– 2 tablespoons of mayonnaise

– 1 teaspoon of chives

– 1 tablespoon fine diced celery

– ¼ lemon wedge for juice

– Salt and cayenne pepper to taste

– 1 Soft Hot Dog Roll

– 2 tablespoons drawn butter for brushing

Shaun Lewis, a classically trained chef and cocktail master, is the GM at Old Westbury Golf and Country Club on Long Island, N.Y. and a frequent contributor to GOLF.com.

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Critics often bash them as “umbrella drinks,” which can be code for “syrupy sweet” and “excessively showy.”

But true cocktail-lovers know there’s more to them than that.

We call them “tiki” drinks, and we recognize the rich history behind them. Their origins are widely traced to the early 1930s and Don the Beachcomber, a Hollywood cocktail bar owned by a New Orleans transplant named Ernest Gantt (aka Don Beach). A well-traveled character and colorful storyteller who went on to decorated military duty in World War II, Gantt is credited with helping trigger what became known as the Polynesian boom, a craze that gave rise to countless thatched-roofed bars and a zillion Mai Tai hangovers.

Nearly all tiki cocktails are rum-based and contain fresh juice, often from tropical fruit. In the wrong hands, they can live up to negative stereotype. But properly prepared, they are balanced and flavorful, and every bit as beautiful as they are delicious.

Here are three that will look and taste great in your tiki mug.

Navy Grog

1 ounce dark Jamaican rum
1 ounce gold Demerara rum
1 ounce white Puerto Rican rum
½-ounce honey
3/4-ounce club soda, chilled
3/4-ounce grapefruit juice, freshly squeezed
3/4-ounce lime juice, freshly squeezed

Method:

Add the dark rum, gold Demerara rum, white rum, honey, club soda, grapefruit juice and lime juice to a shaker filled with crushed ice and shake until well-chilled (about 12 seconds). Strain into a chilled rocks glass with fresh crushed ice. Garnish with a mint sprig and lime wheel.

Mai Tai

2-¼ ounces aged rum, half dark/half golden rum
½ ounce orange curaçao
¼ ounce orgeat syrup*
1 bar spoon rich simple syrup (or, roughly 1/2 teaspoon)
1 ounce lime juice

Method:

Shake well with ice and strain into a tiki mug filled with crushed ice. Garnish with a mint sprig and lime wheel.

*Orgeat Syrup
(You can also buy orgeat online or at specialty stores, but it’s hard to beat homemade.)

2 cups blanched almonds
1-1/2 cups sugar
1-1/4 cups water
1 ounce brandy
1/2-teaspoon orange flower water

Method:

Pulse the almonds in a food processor until finely ground. Set aside. Combine the sugar and water in a pot over medium heat and stir until sugar dissolves. Boil the syrup for 3 minutes, then add the ground almonds and simmer for another 3 minutes. Remove it from the heat and cover with a lid. Let sit for 4 hours then strain it through 2 layers of cheesecloth. Stir the brandy and orange flower water into the syrup. Seal and store in refrigerator for up to 2 weeks.

Jungle Bird

1-½ ounces aged Jamaican rum
¼-ounce Cruzan Blackstrap rum
¾-ounce Campari
½-ounce lime juice
¼-ounce simple syrup
1-½ ounces canned pineapple juice

Method:

Pour all ingredients into a shaker. Shake well and strain into ice-filled tiki mug. Garnish with pineapple leaves and a pineapple wedge.

Shaun Lewis is a classically trained chef and cocktail master who serves as general manager at Old Westbury Golf & Country Club, on Long Island.

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Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.

***

I scream, you scream, but when it comes down to it, not many of us make ice cream at home.

It’s not as complicated as you might think.

Maria Cardenas is the pastry chef at Santa Lucia Preserve, in Carmel-by-the-Sea, Calif., where she churns mint ice cream as a refreshing foil against the summer heat.

We’ve shared Cardenas’s recipe below, along with her tips for doing home-made ice cream right.

1. Invest in a Machine

Ice cream can be made without an ice cream maker. Several methods will do the trick. But a machine, Cardenas says, is worth the investment for the quality, ease, and consistency of the results. Ice cream makers are like cars. You can spend a fortune on them. But for around $100, you can pick up a reputable-brand machine that will get you nicely from point A to point B.

2. Cook the Base

Though not all ice cream recipes require it, Cardenas recommends that you cook the base. The process is akin to making homemade custard, where you heat egg yolks, cream and sugar together, creating the foundation for a rich and creamy final result.

3. Keep it Low and Slow

Just like your backswing. Resist the urge to cook the base quickly. If you crank the heat too high, the ingredients won’t thicken. “Patience is an important part of the process,” Cardenas says. Keep the heat low, and the cooking slow.

4. Get the Timing Right


Stop churning too soon, and the result will be thin and icy. But the same is true if you churn too long. Most recipes call for churning anywhere from 20 to 45 minutes. But dialing in the timing might take some trial and error. A reasonable rule of thumb is to take the ice cream out when it is roughly the consistency of soft serve. At that point, transfer it to the freezer, where it will thicken up.

Maria’s Mint Ice Cream

(Cardenas prefers to measure in grams for accuracy. Approximations in cups have been added in parentheses)

Heat:
1 bunch fresh mint
4 cups heavy cream
4 cups whole milk

Temper into hot liquid:
365 grams of sugar = 1 and 7/8 cup
400 grams of large egg yolks = approximately 23 egg yolks

Cook mixture (custard) stirring with spoon until it gets smooth like an anglaise.

Strain the custard into a bowl. Refrigerate for at least 4 hours or overnight.

Pour custard into an ice cream maker.

While you are extracting the ice cream from the maker, drizzle in the chocolate. That way you have ribbons of chocolate running throughout the ice cream. 

Voilà!

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There’s perhaps no more intimidating spirit than Scotch.

The word alone conjures images of tweedy, stiff-upper-lip types sitting in dusky, lamp-lit pub corners, perhaps with a pipe or worn newspaper nearby.

If wine and liquors like vodka and rum are the golden retrievers of alcohol — friendly, comfortable and universally liked — Scotch is like the Doberman, a beautiful and refined specimen, to be sure, but also seemingly aloof and necessitating great effort to wrangle.

Time to get over it, for peat’s sake!

Because, while the spirit does indeed contain a pleasurable depth and complexity, it’s important to remember that, at its core, it’s simply whisky made in Scotland — not some elite nectar that only a few have the capacity to unravel.

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If you love wine, you’re already a great candidate for Scotch appreciation, since anyone who enjoys a variety of flavor profiles will feel at home with Scotch and its many joys. And really, what better way to celebrate the 150th Open Championship at St. Andrews than by sipping a dram of golden elixir from the home of golf itself?

If you’re a Scotch novice, there are a few basics to keep in mind: First, all Scotches are whiskies but not all whiskeys are Scotches. Scotch is whisky (notice the absence of the e) distilled in Scotland and nowhere else. Another thing that sets it apart is the fact that Scotch is made from a single type of malted grain and aged in an oak barrel. Thanks to the many varieties of oak, this allows for the creation of multiple flavor possibilities. Some whisky blends are even aged in one type of barrel and then moved, or “finished,” in another type, intensifying their respective flavors.

By contrast, American bourbon, which is whiskey that is produced primarily in Kentucky, is composed of at least 51 percent corn grain, while “regular” whiskeys are composed of a mixture of barley, rye, corn and wheat.

Guy Sporbert is a certified whisky specialist and the senior Scotch ambassador at the Westin Kierland in Scottsdale, Ariz.

Sporbert presides over the resort’s Scotch Library, which boasts a collection of more than 175 single malts, 30 blends and other rare bottles from Scotland, including a 62-year-old Macallan.

“You don’t need to have historical knowledge or perspective about Scotch to appreciate it,” Sporbert said recently on the phone. “You just have to be willing to try it.”

So, what’s a good starting point for a Scotch newbie? Sporbert recommends going with a blend.

“Blended Scotches are created to be very approachable,” he said. “If you find yourself liking them, find out what malt whiskies are in there and use that as a guide to gravitate toward other varieties or even single malts.”

Brian Cox is the vice president at Dewar’s Scotch Whisky, North America, and agrees that Scotch is just as accessible as most other whiskeys, and that people shouldn’t be shy about enjoying it any way they please.

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“People always ask me, ‘What’s the best way to enjoy Scotch whisky?’ Well, it’s a cliché answer, but your way is the best way,” Cox said on a recent call. “I think people overestimate the formality of Scotch whisky, generally. But there’s a great deal to explore and discover. And if you like it, then, by extension, there’s a lot to enjoy there.”

Both Cox and Sporbert were quick to emphasize that though older Scotches tend to seem like the highest quality, that’s not always the case. “Older isn’t necessarily better,” Sporbert said, “just more expensive.” Another common misconception about Scotch? That adding water is akin to slathering ketchup on a filet mignon. Turns out, it’s quite the opposite.

A bit of water or ice allows the Scotch to breathe and helps break up the chemical structure of the outflow.

“People think water dilution is bad. No,” said Cox. “Actually, a bit of water helps unleash and open up the nose and the bouquet of flavors.”

Speaking of the nose, smell is just one element of total Scotch enjoyment. To fully appreciate the experience, Cox recommends involving each of your senses, starting with the pour. Take a look at that golden liquid in the glass. Hold it up to the light and appreciate its refraction and shape. Then, take a big, deep whiff, inhaling all the aromas. Finally, have a sip and note the initial flavors spreading across your palate.

As you swallow, you’ll experience a new set of flavors—the finish—and a delicious warming effect as the liquid travels down your throat. Heavenly!

Regardless of the age of your Scotch, or whether you enjoy it straight up or on ice, there is one thing Sporbert wants new Scotch drinkers to know.

“Anybody in the whisky industry will tell you to enjoy your whisky however you want to enjoy it,” he said. “If you want to have it on the rocks, have it on the rocks. Have it neat. Have water, don’t have water. Add soda to it! Don’t put so many rules on having a grand time.”

Standout Scotch

Highland Park 18, $165

Extremely wellbalanced. Juicy, with a nice, easy smoke. Nutty, with notes of orchard fruit, honey and a touch of oak.

Aberfeldy 18, $134

A very robust and honeyed whisky that is finished in red wine barrels from France, giving it a full and fruity send-off.

Oban 14, $98

This Western Highland whisky has some maritime qualities to it: very light smoke, fruity, with some vanilla.

Ardbeg 10, $65

Complex for a 10-year-old and a great one for your cabinet. Notes of sooty smoke, sweet vanilla, citrus and chocolate.

Glenmorangie The Lasanta, $67

This “finished whisky” spends 10 years maturing in American oak, then two more in oloroso sherry. Notes of vanilla and fruit.

Glenfarclas 25, $193

A sherried whisky from a family-owned distillery. Outstanding value for its age. Notes of chocolate, sweet, dark fruit, a nice touch of oak and baking spices.

Dewar’s 15, $55

Super versatile and enjoyable on its own or in a mixed cocktail. Overall flavor is one of honey and light fruit.

The Macallan Double Cask 15, $153

Macallan is a nice, oily whisky. It always has a good amount of oak in it and is somewhat chewy. Notes of sherry, dried fruit and vanilla.

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Welcome to a special InsideGOLF edition of Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites!

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The 150th Open Championship has come to a close, but your Scottish experience can live on. Cameron Smith celebrated his victory by filling the Claret Jug with as many beers as it could hold (surprisingly, just two!), but Scotland is best known for a different drink. 

Which single-malt whisky shall we pour? Here’s a look at the country’s six whisky regions and the characteristics of the spirits they produce.

Speyside

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Lighter and sweeter than most single malts, Speyside whisky is commonly aged in sherry casks.  Because of this, it’s light in peat but full of fruit, vanilla, and spice. Over half of Scotland’s distilleries reside here due to the fertility and abundance of water (it’s just 15 miles wide!). Home to Macallan, Glenlivet, Balvenie, Glenfiddich, and Speyburn, nowhere in the world offers a better, more classic selection. 

Highlands

The Highlands region neighbors Speyside, but the taste is foreign. This peated whisky has hints of sweet — namely flowers, fruit and honey — but can be much more dry and textured. You’ll find Loch Lomond, Glenmorangie (located just 10 miles south of Royal Dornoch), Oban, and Dalmore in the Highlands. Enjoy a versatile selection from the largest geographic region of distilleries. 

Campbeltown

Once crowned the “whisky capital of the world,” Campbeltown produces at a smaller volume these days. However, three distilleries embody the roots of this smaller region. Spring Bank, Glen Scotia, and Long Grow are rich and robust with a touch of smokiness. Delicious traces of vanilla, salt, and fruit are also prevalent from the three remaining distilleries here.  

Lowlands

The Lowlands region is famed for smooth, honeysuckle-tinged whiskies that land as softly on the palate as a lob wedge settling on the green. Not that anyone’s hitting a lob wedge here, as St. Andrews just hosted the 150th bump-and-run clinic. The combination of whisky (Auchentoshan, Bladnoch and Glenkinchie) and golf (St. Andrews, Muirfield, Turnberry) in the Lowlands is Scottish heaven. 

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Islay

The island of Islay (pronounced ‘‘eye-luh’) is the only island to have its own whisky region. Always windy and often cold, the Ileach locals (all 3,228 of them) stay warm with their signature briny, peaty and complex single malts. Despite being the smallest whisky region protected by the law, there are nine popular distilleries, including Laphroaig, Lagavulin, Kilchoman, Bowmore, Ardberg, Bunnahabhain, and Bruichladdich.

Islands

Despite many of the 900 islands being uninhabited or sparsely populated, there are enough residents around to produce whisky, of course! Production of whisky on these islands, excluding Islay, is not regulated. This doesn’t stop producers like Orkney, Skye, Mull, Jura and Arran from crafting a variety of whisky distinguished by being heavy in salinity and light in peat. 

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