Sangrita is a traditional “back” to a shot of tequila that, typically, is tomato juice fancied up with some citrus and other flavors.  And, while it does go well with tequila (mostly silver tequila if you ask me), I find it to often be too thick.

When we opened Dos Perros, we set out to make a more refined version and found the solution right there waiting for us.  When you make pico de gallo, the salt leaches the water out of the tomatoes and onions and this liquid needs to be drained off or the salsa is too wet and runny.  Well, what you’re draining off is basically salsa essence and what we decided was the perfect base for our Sangrita.  So, we brighten that up with a bit of lime and orange juice, juce a few jalapenos into it if need be, and the result is a light and delicious foil for a shot of nice tequila.

We offer it as a complimentary side to a shot, but I really suggest that you skip it if you’re drinking one of our anejos, because I just don’t think the rich, sweet, and smooth nature of those tequilas compliments the flavor profile of the Sangrita.  Just sip those on their own.  Reposados are fine, but I still think the best match is a nice silver.

We also make a cocktail called Maria Clara.  It’s essentially an ethereal bloody mary, served up, and made with our Sangrita rather than a more traditional bloody mary mix.  A clean, light drink that embodies many of the flavors that fans of bloody maries are drawn to.

Next time you feel like a nice shot of silver tequila (my favorite is the Corzo), be sure to ask for a sangrita back.  Or, if you’d prefer a mixed drink, ask for a Maria Clara.  I’m sure you’ll love either.

A re-cap on what this is.  When we end up with a bunch of odds and ends, we have a Mystery Beer Night.  $3 gets you one of these fine brews, you just don’t know which it is until you get it.  Mind you, Max likes to “cheat” and find out what style of beer you might want so he can make sure you don’t end up with something that you’re completely not into.  I also like to seed the batch with a few cherries.

One thing that is for certain, is that there’s no stinkers in the batch.  Everything is a quality craft beer.

At any rate, here’s what’s in the hopper tonight:
Peak Organics IPA, Summer Session, and Nut Brown
Stone Levitation
Terrapin Sun Ray and Big Hoppy Monster
Founders Double Trouble
NCB Scrimshaw
Left Hand Milk Stout
Ipswitch Oatmeal Stout
Green Flash West Coast IPA
Lagunitas Lucky 13 (bombers)
Avery Black Lager (bombers)

and some others that I’m likely forgetting.

Just a warning, this is going to get geeky and quickly at that.  Fair enough?  OK, here we go.

So, what is a “Wild Ale”.  Essentially, it’s a beer that has been fermented with a wild yeast, typically of the genes brettanomyces.  In practical terms, they’re beers that have a bit of funk, are nearly always dry, and sometimes sour as well.  Mind you, any sourness actually comes from yet another fermentation the beer may undergo, but we’ll get to that later.

However, it does bear mention, right off the bat, that these beers aren’t necessarily “sour” as they are often incorrectly termed.  Rather, they’re simply not sweet.  And there is a difference.  Dryness is simply the absence of sugar, sourness can actually exist despite the existence of sugar.  Think of all those sour candies that are absolutely loaded with sugar.  Actually, this confusion is not unlike the confusion that leads people to order a “dry” wine when what they really want is a high acid wine.  After all, the vast majority of wines out there are technically dry, even if they’re not high-toned and crisp.

So, what does define nearly all wild ales is the absence of sugar and this is due to the brettanomyces.  Unlike wine, which, being made from a juice is composed of simple sugars that are easily digested by common yeast, the malts that produce beers are far more complex.  Sure, there’s plenty of simple sugar, and that’s what is turned into alcohol in all beer.  But there’s also complex sugars that are indigestible by typical yeast and that is why nearly all craft beer remains sweet to a degree.  However, brettanomyces can digest these complex sugars and picks up where the more common yeast leaves off, resulting in a beer in which all the sugars have been digested.  Hence, a truly dry beer.

This means the beer can be abundantly refreshing.  For many of the same reason a crisp, bright Sauvignon Blanc can be more what you’re looking for on a hot day than a big, butter Chardonnay, the same can be true here.  They’re sort of “summer ales” in disguise.  Well, sort of…

Of course, there is a “cost”.  The brett can inspire some funky elements that may not be everyone’s cup of tea.  I love ‘em but am also happy to live in a world where my beer doesn’t always taste like that.  It’s the same with wine.  Stylistically, I absolutely appreciate both a wine that is clean and “correct”, but also one that has some earthy nuance.  In fact, one of the world’s most revered wines Chateau Beaucastel owes some of its unique charm to brettanomyces.

So, are there any that are truly sour?  Absolutely, but this is a process above and beyond simply inoculating the beer with brett, these beers, typically patterned after the Flanders-style Red ales actually go through another fermentation, typically involving Lactobacillus, that actually sours the beer.  My suggestion; get comfy with wild ales first, then try your hand at the sours.  They are certainly an acquired taste.

At any rate, we’ve got a pretty good selection of them and just got a shipment in from one of the few breweries in the country who specifically specializes in the style, Jolly Pumpkin.  Try the Oro de Calabaza or Firefly if you want to see how pretty these can be.  Try La Roja if you truly want to see what “sour” ale tastes like.

Mind you, those aren’t the only wild ales we have.  Come on in and have a look.  Also, if you want to check out a bunch in one place at one time, go by Sam’s Quik Shop on Saturday, August 20th for “Sour Fest” and taste a bunch of wild ales, both sour and not.

We’re hosting a sort of laid-back wine dinner on Tuesday the 7th (yes, that’s either today or tomorrow depending on when you’re likely looking at this).  My dear friend, the affable Kristen Hays from Terra Andina will be joining us for a free-form wine dinner.  What that means is that we’ve brought in some of the lovely and delicous wines from this great Chilian producer and are pairing them with some specials.  All of which can be ordered a la carte.  So, if you want the wine but not the dish we suggest, that’s cool, get the wine and a different dish.  If you want the dish but not the wine, same deal.  Order what you want.

It’s just that Kristen will be around to answer any questions you may have about the wines.  There’s no specific start time and we’re not all sitting together like we do for the beer dinners.  It’s just a night where we’re proud to feature these wines and are graced with an ambassador from the winery itself.

So, here are the specials along with their suggested wines…

Tostada of mango and chorizo with pickled onions and poblanos $8

-2010 Terra Andina Sauvignon Blanc $6/glass

Chiles en Nogada (Fried pepper, stuffed with beef picadillo, and covered with walnut cream and pomegranate sauce) $15

-2009 Terra Andina Carmeniere $6/glass

Herb-grilled lamb with pasilla negro chile sauce and frijoles refritos negros $18

-2009 Cabernet Sauvignon Riserva $8/glass

It is not the Mexican version of the fourth of July because it is not their independence day (that is actually on September 16th).  In Mexico, it is primarily celebrated in the state of Puebla because it commemorates the Battle of Puebla where an undermanned Mexican Army turned away the French forces and delayed the eventual and unfortunate end to a war that resulted in French occupation of Mexico.  That is why it is not celebrated throughout most of Mexico because it marks one victorious battle in a war they ultimately lost.

It is, however, a day that celebrates the resolve of the Mexican people as they did stand up to the much more powerful French army that had not lost a battle in 50 years.  As a result, it is celebrated in the state of Puebla and by Mexicans throughout the world, even if it’s not a huge deal in Mexico as a whole.

Well, there you have it.

So, in honor of the state of Puebla, we’ve decided to do a few dishes inspired by the region, starting with Chiles en Nogada, a stuffed and fried poblano chile covered with walnut cream sauce and pomegranate.  Also, we’ll be offering tamales filled with chicken mole poblano and slow-roasted local goat with mole verde.  Lastly, for good measure, we’ll be serving grilled vegetable memelas with salsa molcajete, which is not uniquely from Puebla, but just really tasty and we wanted to have a special offering for our vegetarian friends out there.

Andrew has come up with a cocktail that is not only seasonally appropriate but also recognizes the three colors of the Mexican flag.  A margarita made from local strawberries, backyard mint, and white tequila.  We were drinking basically the same thing with white rum over the weekend and they were amazing.

At any rate, we hope to see you on Thursday…

Here’s what we’re tasting:

2010 Confluence
2009/2010 Interlude
2010 Victor
2010 Victoria
2010/2011 Curieux
2010 Fluxus

That’s 8 beers, so needless to say, the pours will be small.  But it should be a very, very cool tasting…

The parts:

I’m actually going to start with the accent and work back to the main spirit.  What makes this drink is Cardamaro, which is an Amaro (bitter Italian liqueur) infused with cardoons, a relative of the artichoke.  OK, I’m guessing I probably lost some of you at “artichoke liqueur”.  Because, honestly, who in their right mind would want that?

Back story:  See, I grew up relatively close to a town that called itself “The Artichoke Capital of The World”, so I know my way around these interesting thistles.  Even in my lifetime, we could buy 10 good sized ones for $1.  So, we ate a ton of them.  But my dad always wondered, “Who in the hell was the first person to come along and eat one of these things?”  I mean, they’ve got thorns all over the top of them, they look like they’re from the moon, and, there’s a resin on the leaves that, before being cooked, is one of the nastiest and bitter things you’ll ever taste.  Seriously, if you fail to clean your cutting board or knife after working with them, the next thing that touches either will taste like tar.  It is absolutely foul.

Of course, when prepared, they’re delicious.  We always just wondered what visionary worked past all these initial barriers to get there.  Or, for that matter, what nutjob decided they’d be great in a wine-based liqueur?

At any rate, I digress.  Cardamaro, by itself, certainly has its charms, but it does make you work for them.  I wouldn’t call it “undeniably delicious”, rather, something that geeks like me are duty bound to love because we’re supposed to.  It reminds me of certain wines that way.  Oddly tasty, but you can’t help but wonder if you’re giving it more extra points than it deserves simply because you’ve never had anything like it.

Enter Redemption Rye.  A deep and satisfying liquor that is, without doubt, the best Rye that is reasonably available in the state.  Rich caramel and that fruitiness that I love to find in both rye based beers and spirits.  I don’t need to say as much about this as the Cardamaro because, well, it’s nowhere near as hard a sell to get anyone fired up about sweet brown liquor as it is artichoke wine.  I’m assuming that anyone deranged enough to stay with me after the cardoon bit, was not going to need much coaxing to get on board with Rye.

So, the drink itself:

3 parts Redemption Rye
1 part Cardamaro

Gently shaken and served over rocks with an orange twist.

The result?  The Rye smooths out any of the obstreperous angles and barbs the Cardamaro does have and simply lets the unique and aromatic charms poke through.  The Cardamaro, in turn, takes the Rye, delicious on its own, and paints a regal and exotic border around it.  The orange just sets it off.  If there was ever an example of the whole being greater than the sum of parts, here it is.  My dessert island drink.

My precious.

Cheese and jalapeno-stuffed plantain fritters with Oaxacan cream and salsa   6

Marinated cactus salad with tomato, avocado, and house-made “chicharones”   8

Sweet potato empanadas with chipotle, fig sauce   7

Guacamole  5

TACOS AND BURRITOS

Carnitas taco: 3 burrito: 8 platter: 13
Twice cooked pork with chipotle and tomatillos

Tinga de Pollo taco: 3 burrito: 8 platter: 13
Shredded chicken with cilantro and lime

Vegetales Mixtos taco: 3 burrito: 8 platter: 13
Roasted mushrooms, poblanos, and squash

Barbacoa taco: 3.5 burrito: 9 platter: 14
Braised beef with chile and tomatoes

Carne Asada de Borrego taco: 4 burrito: 10 platter: 15
Grilled lamb with pickled onions and avocado salsa

Chorizo con Nopales taco: 3.5 burrito: 9 platter: 14
Grilled cactus and onions with queso fresco

Higados de Pollo taco: 3.5 burrito: 9 platter: 14
Crispy chicken livers with spicy red sauce.

Coliflor con Mole Coloradito taco: 3 burrito: 8 platter: 13
Roasted cauliflower with red mole.

Camarones Fritos taco: 3.5 burrito: 9 platter: 14
Lightly battered and fried shrimp with cucumbers and spicy mayonnaise

Platters are larger portions and come with pinto beans, rice and tortillas.

ENTREES

Herb-roasted Poulet Rouge chicken with adobo, yucca, queso fresco, and chiles   16

Cochinita Pibil- Spicy Yucatan-style roast pork with pickled onions and heirloom shell beans  17

Pozole de Jalisco- Pork and hominy in a red chile broth with radish, onions, and lime  16

Vegetarian Chile Relleno with black bean puree 12

I’m excited about the “vegetales pibil” and am frankly surprised it’s taken us this long to do it.  It’s based on a classic pork preparation where the meat is rubbed with a Yucatan spice mix before being slowly roasted in banana leaves.  We’ll be using a combination of cauliflower (because it’s just so meaty, mushrooms, sweet potatoes, and onions.  It should be delicious.

I recently had one of our particularly loyal vegetarian customers ask if or when we were bringing back the vegetarian mole amarillo (a tangy stew of vegetables and masa dumplings in a red-chile, tomatillo sauce).  So, this seemed like a fine enough time for it to make a comeback.

I think everything else sort of describes itself…

Dinner $20

Goat cheese-stuffed Anaheim chile with guajillo-citrus salsa

“Vegetales Pibil” – Achiote spice rubbed vegetables roasted in banana leaves.  Served with black beans and pickled onions

Maple-walnut tres leche cake

Lunch $15

Black bean sope with soy barbacoa, white onions, and queso fresco

Mole Amarillo with masa dumplings and vegetables

Mexican chocolate ice cream with walnut cookies

For a variety of reasons, we end up with odds and ends of various delicious beers.  Some times they’re left-overs from a beer dinner.  Sometimes we buy a case of something to pour as a special and sell all but one bottle.  Some were casualties of a recent list over-haul.  Two in particular are because we’re transitioning our beer list to be completely North American.

I’d call it making lemonade from lemons, but none of these are lemons.  Not even close.  They’re all delicious craft beers that would normally cost more than the $3 we charge for them if you’re willing to roll the dice.  Some, a whole lot more.

See, that’s the rub, you don’t know which of these beauts you’re going to get when you order the mystery beer.  Nobody does.  The bartender just reaches blindly into the mystery door and pulls one out.

Oh, and we only call it Mystery Beer Night because that sounds better than Mystery Beer Day.  However, as with all drink specials in the state of NC, this deal is good all day long.

Without further ado, here’s the line-up for this Tuesday’s Mystery Beer Night.

Now, in full disclosure, in some of these cases, there may be only one or two in the hopper.  However, as you can see, there’s not a loser in the bunch.

Anchor Christmas Ale
Sierra Nevada Celebration Ale
Leffe Golden Ale
Highland Oatmeal Porter
Highland Mocha Stout
Founders Porter
Brooklyn Lager
and more…