State of California sends out jackbooted booze police to various bars around San Francisco, trying to nab bartenders illegally infusing drinks to crea

Another reason to kick those commies out of the union.

[link to www.sfgate.com]

Are my favorite bartenders going to be sent to jail?

I recently had a beautiful cocktail at one of my favorite restaurants, lovingly crafted by the bartender using house-infused liquors. I won't tell you which one because I don't want him carted off to jail.

The above sentence is a bit of an exaggeration, maybe, but it's not far from the truth. The California Alcoholic Beverage Control is cracking down on people who "adulterate" spirits by making limoncello and infusing spirits with herbs or fruit. Reportedly, agents have been in San Francisco recently sniffing out these grievous lawbreakers.

It's ironic, the budget may be near the busting point, but the ABC still has resources to crack down on restaurants. In the last couple of weeks a team of enforcers have cited at least four restaurants in the Bay Area, making them pour out their creations.

Kevin Westlye, the executive director of the Golden Gate Restaurant Association, gave his membership warnings in a recent newsletter. I asked for names of who had been cited, so I could talk to the restaurants involved, but they all wanted to remain anonymous. One thing you don't want to do if you're in the restaurant business is to piss off the ABC.

Here's the explanation in an industry advisory sent out by the ABC:

Rectification is any process or procedure whereby distilled spirits are cut, blended, mixed or infused with any ingredient which reacts with the constituents of the distilled spirits and changes the character and nature or standards of identity of the distilled spirits.

One example of rectification is, but not necessarily limited to, creating products such as: "lemoncello" or "limoncello" in which sugar and citrus products are combined with vodka and stored, initiating a maturation process which consequently changes the character and nature of the vodka, and possibly its alcohol content.

I understand the ABC doesn't want people making moonshine. Look where that got us in the 1920s. I also understand there may be some safety factors involved, but restaurants still prepare food, and in the wrong hands that can be even more deadly.

In a restaurant setting, adding flavors to distilled spirits is akin to whipping up a vinaigrette or marinating a steak. It's not unsafe, it's not meant to deceive, it's only meant to make something better.

This law may be great for the spirits industry who are now making a fortune infusing alcohol with various flavors, but it's not necessarily good for the consumer who would like to enjoy the artistry of the mixologist without wondering if he'll be carted away.

To me, this is one of those laws that need to be modified and adapted to modern times. I've had commercial infusions and homemade ones and I'll go with the flavors of those made in house any day.

Maybe we'll see a whole new crop of infusion speakeasys popping up. Know the password and you can illegally enjoy that lemon-infused contraband.