Email to Mr. Felten

Here's an email to Eric Felten, who writes a weekly article on cocktails for the Wall Street Journal. In the past I've emailed him and seen him use some of the material, so I am curious to see if that will happen again; if he does I'll try to post it. It is pretty amazing how he can keep that column interesting, largely the trick is knowing all the history I guess. Anyway here is what I sent him.x

Dear Mr. Felten,

We continue to enjoy your columns, continually amazed how you never seem to fail to make a topic interesting, even when pretty sure we won't pursue the featured libations.

We have noticed you don't necessarily note much about seasonal things, and this is in contrast to our own lives; following and respecting the concept of seasons is something we still do now in this age of all things being available 'year round'. As an example, even though oysters can still be found in August, we eschew them; not so much because we don't think they are safe, as might have been a concern a few decades back, but because it just seems we enjoy things more if we consider them to have seasons, making it a treat. And, yes, usually prices come down as well when things are locally in season. Crabs, not oysters, are what we think of in August! The concept of seasons hasn't died (and we hope to find some strawberries today at a possible peak in flavor and low point in price).

But to get back on topic, here in Northern Virginia our mint has come in and this time for sure it is a bumper crop what with all the rain we have been getting. We are certainly delving right in and serving up cocktails that feature mint, mindful of a tactic to benefit from and fight directly the dreariness of these recent days. Mint Juleps today and yesterday Mojitos; life is good! In several months of course the cold weather finally comes in, and the mint will be waning and unattractive; it'll be time to announce our little celebration of "the Last of the Mojitos"! Another season will be ended but all the more joy for the day when the mint returns, having suffered the wait. I'd say having your own mint is somewhat similar to getting home grown tomatoes, what you can get in the store could never measure up.

In the matter of Mojito construction (likely we first heard of them from you), our current recipe got altered by accident. An accidental addition of about 1/4 ounce of blood orange bitters turned out to add a bonus in flavor, and we never make them without that now.

Perhaps other drinks feature mint, don't know. Just passing some thoughts along and looking forward to your next column.

Carl Williams
Arlington, VA