tag:blogger.com,1999:blog-20865657646367803452024-03-12T22:58:09.812-04:00Standards & PoursFoodservice BlogsSonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.comBlogger168125tag:blogger.com,1999:blog-2086565764636780345.post-10605380917500223022011-04-10T15:53:00.002-04:002011-04-10T15:53:10.455-04:00Standards and Pours now at Imbibiography.comFirst and foremost, to answer a question I’ve been asked a few times when relating this bit of news: Yes, I still work at Nation’s Restaurant News, though now my new title is Online Senior Editor.<br />
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In fact, the past year or so has seen a lot of changes at Nation’s Restaurant News. The new beverage blog is just a logical part of new developments, which can read all about at <a href="http://www.imbibiography.com/?p=214">Imbibiography.com</a>.<br />
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The site is still new, and I'll probably be making more changes and improvements as I get my bearings in WordPress. You can find old posts at the new site as, though formatting may be a bit odd. So while you're more than welcome to peruse the archives here in Blogger, be sure to update your bookmarks/feeds.<br />
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Sonya MooreSonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-65241758732758475202010-08-30T11:44:00.011-04:002010-08-31T11:28:07.095-04:00Happy birthday Pegu Club<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuqSOOgK3DRFUKFILubXm9EOncY7ktk9VJCDLU3wgiJlFmkXGvtFhbOjawnCuov-vYyT6QW9_m9kHiprpCSFpg7cv0UtMf68wJ4nVdHv8vxeH6UEKR-rXInujf3CVfoiVfJkVHX9FdBE/s1600/Pegu5th_02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 312px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuqSOOgK3DRFUKFILubXm9EOncY7ktk9VJCDLU3wgiJlFmkXGvtFhbOjawnCuov-vYyT6QW9_m9kHiprpCSFpg7cv0UtMf68wJ4nVdHv8vxeH6UEKR-rXInujf3CVfoiVfJkVHX9FdBE/s320/Pegu5th_02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511365031113180290" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyK_c9qfpJJ_XCgN9_LLJVcgpbl_dqQQGZQjawesMVDcI_K2MdvOeYlu31eIT_FxUrf-BIFsehPAOQY470h-OxpMnrYzYGhPf2Nj3YTL1izXnSFBL1B9KXn9fJjc0b9qqkEDimxfkA-I/s1600/Pegu5th_06.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyK_c9qfpJJ_XCgN9_LLJVcgpbl_dqQQGZQjawesMVDcI_K2MdvOeYlu31eIT_FxUrf-BIFsehPAOQY470h-OxpMnrYzYGhPf2Nj3YTL1izXnSFBL1B9KXn9fJjc0b9qqkEDimxfkA-I/s320/Pegu5th_06.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511368317337458610" /></a><br /><center><i>Click for larger view</i></center><br /><br />On Sunday, the Pegu Club celebrated its 5th anniversary, inviting folks to come drink and talk and reminisce. Yea, I'm not sure how else you really would celebrate a bar's birthday except to drink and talk about the good times had in the place.<br /><br />The true thing of beauty for the evening was the special anniversary "All-Stars" menu. It was a fantastic glimpse into the drinks, and people who made Pegu Club what it is today.<br /><br />The resulting list of 20-something or so drinks served as an ethnographic document of sorts, detailing some of the names drink styles of the New York cocktail scene of the past five years. Of course I had to ask if I could keep a copy. (I'm kind of a sentimental pack rat like that. All of you guys out there who have given me menus, I most probably have them squirreled away somewhere. Maybe I'll bequeath it all to <a href="http://www.museumoftheamericancocktail.org/AboutUs.html">MOTAC</a> when I die.)<br /><br />Just as someone could read in the Bible that "Abraham begat Isaac; and Isaac begat Jacob; and Jacob begat Judah and his brethren," one could read how in 2005 Phil Ward begat the Cornwall Negroni, in 2006 Brian Miller begat the 19th Century, while in 2007 Jim Meehan begat the Improved Norwegian Cock-Tail...and so on and so forth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizogxSXHPL_eiTp5bIyeljZtI1NMPWYJIKYqKDDbNzGT6-Cnsh9U9gBmShTF1Lnmabb59-KruK4T8seT5mDLvrAqdcU9PX4hym1spX5wFjyAf66DEMURNKqV-VFZs3ekqYMYJIuSgVnag/s1600/Pegu5th_07.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizogxSXHPL_eiTp5bIyeljZtI1NMPWYJIKYqKDDbNzGT6-Cnsh9U9gBmShTF1Lnmabb59-KruK4T8seT5mDLvrAqdcU9PX4hym1spX5wFjyAf66DEMURNKqV-VFZs3ekqYMYJIuSgVnag/s320/Pegu5th_07.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511374576145653858" /></a><br /><center><i>Unfortunately had a scanner malfunction before I could scan these pages. For now, this crappy picture will have to do. Will replace once I get to a working scanner again. Click to enlarge.</i></center><br /><br />I overheard John Deragon comment that each item on the menu took him back to specific memories of drinking at Pegu and I even caught myself trying to piece together with Kenta Goto how we first met. Neither of us could really piece it together. All I remember is we were introduced. I'm sure if I trawled through the archives of this blog, I can figure that out, but you know what, let's just leave it nebulous. It makes for a better story. Like we're age old pals or something.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuMqGxjUGrghZz1h4fTpbjTgwbpwHx0XgcxcTBVU9CcNnjJQmK8UNMKj_PJlU1P-gB-0PjMTOPUxZWR35JQ-KPqvb_d_Mk1vnz5Q7628ZwFJLXnsqPovyX2fsLclFUwOirR-MchAEj0U/s1600/Pegu5th_01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 280px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuMqGxjUGrghZz1h4fTpbjTgwbpwHx0XgcxcTBVU9CcNnjJQmK8UNMKj_PJlU1P-gB-0PjMTOPUxZWR35JQ-KPqvb_d_Mk1vnz5Q7628ZwFJLXnsqPovyX2fsLclFUwOirR-MchAEj0U/s320/Pegu5th_01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511364848384863442" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcekDiOwC5gh_G3tixdwOz7U15yv7JrJeJiAJRn6zFul74OrsDggh76npO1tf9xOyo39oYN-y3g-5uL8RyyjUsI65jAnBPHcapDk8EXwb6b3Nl0uIpQ3OWXPunGQU7ZHJef4mKMXX7TY/s1600/Pegu5th_03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcekDiOwC5gh_G3tixdwOz7U15yv7JrJeJiAJRn6zFul74OrsDggh76npO1tf9xOyo39oYN-y3g-5uL8RyyjUsI65jAnBPHcapDk8EXwb6b3Nl0uIpQ3OWXPunGQU7ZHJef4mKMXX7TY/s320/Pegu5th_03.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511365110888994690" /></a><br /><center><i>I seem to be present at the Pegu Club a lot when <a href="http://nrnstandardsandpours.blogspot.com/2008/10/blue-blazer-mix-off-at-pegu-club.html">stuff is on fire</a></i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkRTahX6N3DDJnFj9dhkDJ-L_oxpk2yIjHNNOGXfjp2VcwpekHkP3V68Jvs8RhQ1jSvxpey23XOmEOTrDu8Yjbp7dzAKsDQI0lMVsFvR3X5k9jyPgZKOd6D-v9qv3CqFKqcBtb6fl994/s1600/Pegu5th_04.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 279px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkRTahX6N3DDJnFj9dhkDJ-L_oxpk2yIjHNNOGXfjp2VcwpekHkP3V68Jvs8RhQ1jSvxpey23XOmEOTrDu8Yjbp7dzAKsDQI0lMVsFvR3X5k9jyPgZKOd6D-v9qv3CqFKqcBtb6fl994/s320/Pegu5th_04.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511365332913816818" /></a><br /><br />Explanation for the following photo and why I love it, with apologies to Phil Ward, because this photo is not flattering to him. When I asked for a group photo, Mr. Ward tried to lean his way out of it only to have Brian Miller pull him back in a second before the flash went off. Hence the disgruntled look of a cat that got wet on Phil's face. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQ5L5rU1ws8AlQniJAyNHOf8O_n046W7iAcGbCO3BtYy8z6tfODGElF8wmyHrPmVh_YZ9rBTuaGfhxfHJAl_2rfNEqi3xvbr-SS1TCzlnb7NHs6OuQeRS3fBXKsOq5-EqQi52cFJmJ3I/s1600/Pegu5th_05.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQ5L5rU1ws8AlQniJAyNHOf8O_n046W7iAcGbCO3BtYy8z6tfODGElF8wmyHrPmVh_YZ9rBTuaGfhxfHJAl_2rfNEqi3xvbr-SS1TCzlnb7NHs6OuQeRS3fBXKsOq5-EqQi52cFJmJ3I/s320/Pegu5th_05.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511367958719213186" /></a><br /><center><i>l-r: Phil Ward, Brian Miller, Jim Kearns, Audrey Saunders with Jim Meehan front and center.</i></center>Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com1tag:blogger.com,1999:blog-2086565764636780345.post-33426502225854371942010-08-25T21:30:00.018-04:002010-08-26T10:28:47.007-04:00Nick Jarrett's last shift in Philadelphia<i>or The Post with a Lot of Picture of People Drinking</i><br /><br /> I'm starting to think I should just have a tag called "last shifts" at this point. I seem to find myself at them quite a bit. But can you blame me? Who can say no to hanging out on a bartender's last shift, especially ones that promise to be epic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyy_KS7q7wfeEoajGWpvhyphenhyphenhujL4hte0l8hYx5E0xkL60lY29vMHo0zC792ikOJaAAdAVp6C_MLsMOGYML5hG9BqpbBmoyqxOpBFyhWx_iLtBc8NRuAZzUgW4t1yTOfpNImptp7I1IdnQ/s1600/NJLastNight_03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 285px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyy_KS7q7wfeEoajGWpvhyphenhyphenhujL4hte0l8hYx5E0xkL60lY29vMHo0zC792ikOJaAAdAVp6C_MLsMOGYML5hG9BqpbBmoyqxOpBFyhWx_iLtBc8NRuAZzUgW4t1yTOfpNImptp7I1IdnQ/s320/NJLastNight_03.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509577263529501202" /></a><br /><center><i>Epic.</i></center><br /><br />When Nicholas Jarrett put out the APB on Facebook that he would be fully committing to working in New York and was cordially inviting folks to come down for his last shift at <a href="http://www.thefranklinbar.com/">The Franklin Mortgage and Investment Co.</a>, I instantly thought, "Weeeeeeelllllll...it is just a bus ride away..."<br /><br />Two problems. Actually, more like a one problem that manifested itself in two parts. Due to the fact that this last shift was on a Tuesday, it meant that not only did I have to leave work slightly early to make a bus ride down there in enough time to get my time and money's worth of drinking, but also I had to be at work Wednesday morning.<br /><br />I asked Nick if I was insane in thinking this, figuring he'd have some level-headed insight from two years of doing this exact commute. Instead, the answer I got was, "It's a once in a lifetime thing. It's going to be... something else."<br /><br />Well, damn. I had to go if he was going to put it that way. <br /><br />So after a brief period of agonizing and a lot of soul (and Priceline, Bolt Bus, Hotwire...etc.) searching I informed Mr. Jarrett that I would be in attendance with a simple, "Oh, shit, bus tickets have been bought."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWp7k0FRrJo4wbatMuzMqXxu9P-BwpZTfIDNp_jlkYcSGDeQGG5ohdbuWdo5DETaczzzaBnUi50slwlamXAlKU-esvwajPNhMf8Z8guEigNmBrpqs5Qjr-GcFUn2Q2fobY2fDsXceONdQ/s1600/NJLastNight_02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWp7k0FRrJo4wbatMuzMqXxu9P-BwpZTfIDNp_jlkYcSGDeQGG5ohdbuWdo5DETaczzzaBnUi50slwlamXAlKU-esvwajPNhMf8Z8guEigNmBrpqs5Qjr-GcFUn2Q2fobY2fDsXceONdQ/s320/NJLastNight_02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509576473332214450" /></a><br /><i><center>Drink No. 1 of the evening</center></i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGL2AHXX09iDobiXJZHorUsl1Jt7W3VPd1BpDpp-JHHgC8V5G2dJd-VSMRocinrb5BMTj-9dL6e4cTOTWQPnLD9AzOtHNwJlly4zpbqErz-VxwVDnvcOdEiSyCOHqWaQioA_XcKlNoRPM/s1600/NJLastNight_04.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGL2AHXX09iDobiXJZHorUsl1Jt7W3VPd1BpDpp-JHHgC8V5G2dJd-VSMRocinrb5BMTj-9dL6e4cTOTWQPnLD9AzOtHNwJlly4zpbqErz-VxwVDnvcOdEiSyCOHqWaQioA_XcKlNoRPM/s320/NJLastNight_04.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509578624711676002" /></a><br /><i><center>Drink No. 2</center></i><br /><br />What followed was quite possibly the most terrifyingly awesome 5-6 hours I have ever spent in a bar. For one thing, for anyone who's been down to the Franklin, it's not a huge space. The bar is even smaller. EVERYONE WAS STANDING IN FRONT OF IT. There was a smattering of folks sitting at the little tables, but I haven't felt that sort of crowd crush since...um...it's a tie between that time I saw Gogol Bordello at Terminal Five, and I'd say every Les Savy Fav show I've been to.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRToAyIIsdaQo03joqBw4Ngw0eBoDZjZJVQaDwp6DhmjMAZ0_Kq8U3nDD-AyfajAEKeRyOOM6H1BCKObVKiP77uGybcPFtrsXKO72aixHUVMAZlZwhpEDflStzdNpuX3vT0jJtC86Yik/s1600/NJLastNight_01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRToAyIIsdaQo03joqBw4Ngw0eBoDZjZJVQaDwp6DhmjMAZ0_Kq8U3nDD-AyfajAEKeRyOOM6H1BCKObVKiP77uGybcPFtrsXKO72aixHUVMAZlZwhpEDflStzdNpuX3vT0jJtC86Yik/s320/NJLastNight_01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509575995165964386" /></a><br /><center><i>Shots, the only way to celebrate. There's more coming.</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTKcyvHLxZkKy70PpQG9mJD6dxMXUiPYnaMqryRkGbnRkkv3_xHHkeSOK1kMf_VpDm25EK0uu6W4vcDw0nYQTxP0cIsZsz3574vWcEmKeLE7cHlRKNLPBaxRZvkTQwripPXi8qioHFYM/s1600/NJLastNight_06.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTKcyvHLxZkKy70PpQG9mJD6dxMXUiPYnaMqryRkGbnRkkv3_xHHkeSOK1kMf_VpDm25EK0uu6W4vcDw0nYQTxP0cIsZsz3574vWcEmKeLE7cHlRKNLPBaxRZvkTQwripPXi8qioHFYM/s320/NJLastNight_06.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509586787107114930" /></a><br /><br />There was a strong New York contingent representing. It was kind of like a Boy Scouts jamboree, but, you know, bringing bartenders together. And I don't mean just people drinking, I mean folks behind the bar. Because, you see, apparently when Nick Jarrett works a last shift, he doesn't simply just work, he gets guest bartenders.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEw3JuUBuhAOLfYoOCrLS_Pfn3hShOxw4iEQRu36PEdgIXBGA9MO3VK-nBDVQ3kza_nJKWfIAbO7R6DRrUDEluKuMVywUMP2IDQl5iOxi7NEB5gIPr-4jsqPNQQzLzUcLwP1NVWXWfm8/s1600/NJLastNight_08.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEw3JuUBuhAOLfYoOCrLS_Pfn3hShOxw4iEQRu36PEdgIXBGA9MO3VK-nBDVQ3kza_nJKWfIAbO7R6DRrUDEluKuMVywUMP2IDQl5iOxi7NEB5gIPr-4jsqPNQQzLzUcLwP1NVWXWfm8/s320/NJLastNight_08.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509594637010449554" /></a><br /><br />I waltzed blindly into the middle of this maelstrom close to 9 pm after my bus driver managed to get lost. Someone asked who the other guy at the bar was and I turned to see Brad Farran working behind the bar along with Jessica Gonzalez.<br /><br />A quick sweep of the bar area and already I was spotting Frank Cisernos, Jason Littrell, Eryn Reece and Tonia Guffey, who hopped behind the bar with Damon Dyer. I was also running into people I'd met at Tales like Jonathan Armstrong as well as finally getting to introduce myself to Maksym Pazuniak.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnPXVOTfShLUv1Th4Wk6shq6vJm1AkzUUjIdw4jgJHDcxmeFZnQD1KSmyMNT1HS8ZXDXG6e8po3bWRXmgnHxTDPeOa0wsbTIhzHhEDPzdRbHsAulA-7QXindldH7LRoelituoYSju1YU/s1600/NJLastNight_09.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnPXVOTfShLUv1Th4Wk6shq6vJm1AkzUUjIdw4jgJHDcxmeFZnQD1KSmyMNT1HS8ZXDXG6e8po3bWRXmgnHxTDPeOa0wsbTIhzHhEDPzdRbHsAulA-7QXindldH7LRoelituoYSju1YU/s320/NJLastNight_09.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509595100226658098" /></a><br /><i><center>The last thing you see before getting conscripted to dry shake</center></i><br /><br />For anybody following me on <a href="http://twitter.com/sonya_m">Twitter</a>, pretty much the rest of the evening was a blur. I wish I could be all professional and say "Oh, hey, guys. Here are some totally awesome drinks that I tasted. And, gee, wow, it was just so enlightening having all these bartenders in one place showing off their expertise and I was just simply honored to be there..."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCVZKOigHVRO7bXm1IEU9mog8skrZLaYW_WqYfb0RIUad4Ful-lGYXsFpBk0uICa6VhMluTJ_l_qQYOiqoksCgLv0fgPhbljT1EbSFH7BGj0Yh9t2F8kx-20cHcTeZKiAoklKUUMuYjQ/s1600/NJLastNight_10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCVZKOigHVRO7bXm1IEU9mog8skrZLaYW_WqYfb0RIUad4Ful-lGYXsFpBk0uICa6VhMluTJ_l_qQYOiqoksCgLv0fgPhbljT1EbSFH7BGj0Yh9t2F8kx-20cHcTeZKiAoklKUUMuYjQ/s320/NJLastNight_10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509595778028870818" /></a><br /><i><center>Drink No. 3</center></i><br /><br />This isn't one of those classy posts with edifying details.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZa9hSndUgRxEBiM9jQv5paEZDZeD8drXxXdCiRDnSrCTHAeXmn40Uz_oagedVEuMHao_JXvgRlBxUY4OmxHzgz9fXvQqF7PcTgp9P7xQRydPfv2dt471vMaAGmi58AUc-2RBmfljErw/s1600/NJLastNight_11.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZa9hSndUgRxEBiM9jQv5paEZDZeD8drXxXdCiRDnSrCTHAeXmn40Uz_oagedVEuMHao_JXvgRlBxUY4OmxHzgz9fXvQqF7PcTgp9P7xQRydPfv2dt471vMaAGmi58AUc-2RBmfljErw/s320/NJLastNight_11.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509596066850369666" /></a><br /><i><center>Drink No. ??</center></i><br /><br />Throughout the evening I noticed some of the bartender folks had little marks on the inside of their forearms. The ticks made by Sharpies corresponded to the number of shots taken by the individual throughout the evening. I really don't know how anybody was standing at the end of the evening.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBZv6N5FfZTvdwUNmb1BC_tFF62_5iIRjJaqVbWAy8QRQu1WVdfXFWOvsP32Xww0RulGP-exrnHPivfhMmoPOrkXiyfmWXlsoPLqwUeWCn7QKGuQJqPcwBI4MM3Llr3GW_t-wyl9QZQw/s1600/NJLastNight_07.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBZv6N5FfZTvdwUNmb1BC_tFF62_5iIRjJaqVbWAy8QRQu1WVdfXFWOvsP32Xww0RulGP-exrnHPivfhMmoPOrkXiyfmWXlsoPLqwUeWCn7QKGuQJqPcwBI4MM3Llr3GW_t-wyl9QZQw/s320/NJLastNight_07.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509587370169180450" /></a><br /><br />When Nick called last call and the house lights came up it still took a good couple of minutes clearning everyone out of the place. While some people tottered off to the next portion of the evening, I had to call it a night. There was no way I was surviving a full day at the office without getting some sort of shut eyes.<br /><br />As the crowd reluctantly dispersed out into the evening, a somewhat miraculously (and just barely) standing Mr. Jarrett also stumbled out.<br /><br />I wasn't really seeing him off or anything since I could just see him in Brooklyn, so I wasn't sure how to say bye besides, "Sooo, yea, I guess I'll see you in Brooklyn?"<br /><br />As he was about to be be folded into a taxi Nick made the effort to turn to me and declare as best he could, "I told you...it'd be a once in a lifetime thing."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-htSOZCJztKU7Gaoh0ZBYUApn5mTEwrkQMc2TW_iPlyjzOYRrml5A1TCnG_V-RQ8o45BKm70s0NqMK2k26C3IuvuXaCNCH5N6q83zWv6dH0G6X4-XmLETKQYJIN8oU69Jn4hpf-TFF3M/s1600/NJLastNight_12.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-htSOZCJztKU7Gaoh0ZBYUApn5mTEwrkQMc2TW_iPlyjzOYRrml5A1TCnG_V-RQ8o45BKm70s0NqMK2k26C3IuvuXaCNCH5N6q83zWv6dH0G6X4-XmLETKQYJIN8oU69Jn4hpf-TFF3M/s320/NJLastNight_12.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509599561013009570" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwDPsaTqgiicO5jLZD96u5xMeC4R8LOWY7QWx3-NfUTLqIWz5ANsZkhU4r2vK39gAk8jm1T49DQQKJxGrVJ-FJA6gtzEjd2juHaNvmRSWmb2YAlSXDdNedCJ3v_gdDwKhioo9qmt88MI/s1600/NJLastNight_05.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwDPsaTqgiicO5jLZD96u5xMeC4R8LOWY7QWx3-NfUTLqIWz5ANsZkhU4r2vK39gAk8jm1T49DQQKJxGrVJ-FJA6gtzEjd2juHaNvmRSWmb2YAlSXDdNedCJ3v_gdDwKhioo9qmt88MI/s320/NJLastNight_05.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5509579809150926706" /></a><br /><i><center>The last drink of the evening and The Aftermath</i></center>Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-47818510672734440002010-07-25T15:01:00.001-04:002010-08-02T05:17:33.761-04:00Tales of the Cocktail 2010: The science of drinkThe other seminars I attended during Tales tended to be more of the geeky nature.<br /><br />Umami in Cocktails (Thursday, July 22)<br />As usual, Darcy O'Neil's seminar was chock full of information. Information you wouldn't even think of asking about basic cocktail ingredients. I attended his seminar on sugars and sweeteners in cocktails that ended up making me feel like I was back in materials science class again, and this seminar was no exception.<br /><br />- Umami isn't a strictly flavor concept. In fact, as far as flavors go, it's pretty damn subtle to notice. It's more of a response trigger. It activates a significant number of pleasure centers in the brain and it also produces a response in receptors that are present all along the GI tract. It is a flavor enhancer that produces a response of satiety in the body.<br /><br />- As an amino acid, umami is usually present in foods that have been aged. For example, Parmesan cheese or aged steak are chock full of it. This is mainly because the amino acids of umami are produced in the breaking down process involved in aging.<br /><br />- Possible umami sources for cocktails? Darcy served Caesars to those in attendance. Caesar, with both tomatoes and clam juice, feature umami quite a bit. Potatoes also possess umami, believe it or not. Darcy told the audience of how he tried to make potato water by boiling cubed potatoes, then taking out the potatoes and boiling the water to reduce for another 5 min. According to Darcy the resulting water started smelling like French fries. Oh, and Marmite. Lots of umami there to, which brings us to the recipe for Darcy's 5th Sense Cocktail:<br /><br />1 1/4 oz. bourbon<br />1 oz. SerendipiTea green tea<br />1 barspoon of Maraschin liqueur<br />1 barspoon of Marmite syrup (made by simply mixing one generous tablespoon of Marmite into a cup of water)<br /><br />The Hows and Whys of Cocktails: An Exploration of Techniques, Ingredients and Methodology (Friday, July 23)<br />So ever wonder why that gelatin foam doesn't last that long compared to the one made with egg whites? Audrey Saunders was wondering about that too when she was first coming up with the Earl Grey Marteani. The first incarnation of this drink had an Earl Grey tea foam made with gelatin that wasn't holding up too well. Wanting to know why, she posed the question on eGullet, which is how she got to know Howard McGee, author of On Food and Cooking: The Science and Lore of the Kitchen. The two were panelists for this seminar along with Tony Conigliaro.<br /><br />McGee explained to the audience that foams are made of emulsifiers. The protein in gelatin differs from the protein in egg whites. the foam is weaker because the proteins do not bind as well as egg whites and are easily broken down by ingredients in cocktails like citrus or alcohol.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HDHvYxt36T3wUBLv3Aa5m0coYDG9-pTtcV4Clvl1mo8FlZPDZS-vh-To61ATx7YERIal76YV3EbVDR4A6HVx5o699df4RQvwrPWDIqmalaw3cfGEzNrcY0GqwOLVcIdFsYC_0pHf4cg/s1600/Tales2010_foam.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HDHvYxt36T3wUBLv3Aa5m0coYDG9-pTtcV4Clvl1mo8FlZPDZS-vh-To61ATx7YERIal76YV3EbVDR4A6HVx5o699df4RQvwrPWDIqmalaw3cfGEzNrcY0GqwOLVcIdFsYC_0pHf4cg/s320/Tales2010_foam.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5500738949744179778" /></a><br />(Foam over time: Left, gelatin. Right, egg whites)<br /><br />McGee went on to say that pasteurized egg whites you purchase from the store don't foam as well as actually egg whites taken from a raw egg.<br /><br />There was a little bit of wink, wink, nudge, nudge joking considering The Pegu Club ran into a little issue with egg white use earlier in the year. Nonetheless, Audrey made certain to let the crowd know, "You cannot hop that youre eggs are good, you have to know your eggs are good."<br /><br />Audrey ended up using egg whites for texture in the Earl Grey Marteani, and instead infusing gin with the tea.<br /><br />Also, don't be too rough with your mint. When you start rough mint up, you get some of that plant-y flavor. McGee explained that the actual mint scent you get from mint comes from the little hairs on its fuzzy underside. You can try this out yourself by gently rubbing a mint leaf between your fingers and seeing how minty the scent is, versus actually crushing and ripping the leaf up and then smelling your fingers. Obviously, how rough you want to get with your mint can depend on what kind of drink your making.<br /> <br />The Science of Stirring (Friday, July 23)<br /><br />Moderated by Eben Klemm, with panelists Thomas Waugh and Dave Arnold.<br /><br />Eben started off by explaining stirring. he said stirring is "ineffectual shaking" if one simply takes into account chilling. However, other factors besides simply making a drink cold is why other techniques, like stirring exist.<br /><br />Dave demonstrated this point with an extreme case of chilling down a drink, using liquid nitrogen.<br /><br />Dave's tips for liquid nitrogen:<br /><br />1. pour the liquid nitrogen into whatever you are cooling down, not the other way around.<br />2. Anything that's been frozen with liquid nitrogen can burn your tongue, so be sure to consume (or warn your patrons to consume) said item with caution.<br /><br />The taste comparison was apparent. There was an oddly clean lack of personality to the drink frozen with liquid nitrogen, while the other had more of a something or other happening to it.<br /><br />Factors that mess with stirring:<br /><br />1. Speed of stirring<br />2. Surface area of the ice<br />3. Temperature of vessel<br />4. Temperature of the ice<br /><br />Eben said through tests surface area of the ice has the biggest effect on temperature.<br /><br />After some demonstrations and some talks about methodology used to measure the data, the panel called up people to the front to try out shaking, and several way of stirring, to see in real time how fast each method got liquids cooler. Shaking won out, but the audience also got the chance to come up and try out difference ice types and satisfy their own curiosity as well as ask the panel any questions they had on their minds about stirring and other stirring related items like ice (how wet? how cold? how big?).<br /><br />Half the price of admission is to hear Dave Arnold speak, to be honest though. A blog entry seriously cannot do justice.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-42241178639175699682010-07-25T00:20:00.000-04:002010-08-02T03:00:35.299-04:00Tales of the Cocktail 2010: Go east, young manI wasn't sure why Eben Freeman and Linden Pride's seminar on cocktails and Asia wasn't included in the professional track of seminars held on Wednesday (though I guess super early on a Thursday morning is close enough). While the topic did touch on flavors in Asia and how to use them in cocktails a bit, the two talked mainly discussed what they'd learned from the experience working the cocktail biz in Asia. <br /><br />I have either heard of, read of or spoken to an decent number of folks in just the past year alone who have been to Asia either for consultant work or to work with brands and with a lot of the recent news about restaurants and chains expanding into territories like China (KFC, please come to the courtesy phone), it's not surprising that some people working in cocktails would be interested in heading out to Asia.<br /><br />For example, Linden explained how in China there was a rise in service, design and cuisine.<br /><br />Linden worked with Spice Temple in Sydney and had visited China to study local flavors and cuisines, as well as having worked with Mangkut Group with Eben doing beverage consultant work with numerous hotels. <br /><br />Linden said that on the mainland, the market included consumers such as young, moneyed Chinese, young affluent locals who are returning from the West and foreign diners as well. <br /><br />Combined with the Chinese dining culture where 'gaining face' is important through high-level spending for elaborate dinners, this means that not only is there a market for Western-food (and by extension, drink), but also for high-quality drinks crafted with both good ingredients and <br /><br />These same group of consumers are also many times the same people you're going to be doing business with.<br /><br />Eben said that anybody expecting to do business in Asia has to understand and respect the culture. For example, due to the way family relationships and businesses are structured, that means that many times you have a lot of young businessmen in their 20s who wield extreme power and wealth.<br /><br />There are also those who have studied, lived or worked in the West and returned to their home country, and as potential business partners, they know how to both traverse traditional connections while doing business in a Western fashion.<br /><br />Eben throughout some numbers that seem to point towards hotels as being the way. He also grabbed hotel numbers mainly because it's just too hard to accurately gauge the number of restaurants in such a huge and varied market as Asia. Especially when many of these restaurants are independents like mom and pop joints, hole in the wall neighborhood favorites or pop=up street stands.<br /><br />Also, according to Eben, "Anyone going over for consulting is going to be with hotels."<br /><br />According to his research, over 1,000 new hotels opening in China in the next 3 years.<br /><br />- Starwood is opening 30 newly constructed properties in China for 2010.<br />- 664 new hotels will open in Asia in 2010.<br />- China will open 463 new hotels in 2010.<br />= India has highest number of pipeline projects, and 106 new hotels opening this year.<br /><br />Bottle service is king and the market for Scotch whiskey is huge. Also the Asian palette is sensitive and discerning, at the same time, Eben explained that strong bold flavors in cocktails work better with the strong and bold flavors of Asian cuisine more so than delicate or overtly nuanced cocktails or wines.<br /><br />For example, Eben said that Old Fashioneds have been highly popular when he's served it, because the drink has a balance of sugar and bitters (though Eben advised that people refuse from using the word "bitter" on menus or with drink descriptions). The market appreciates drinks with layers of flavor and even texture, like with egg white drinks.<br /><br />"They don't like one note drinks, they're used to having a balance of many things in cuisine. Which makes them an ideal quality cocktail consumer."<br /><br />Linden pointed out that in his experience, unfortunately, it's hard to utilize a lot of the flavors and fresh ingredients that are abundantly available in local markets when working with foreign-based business like hotels in Asian countries. Mainly because there maybe restrictions based on the food safety standards of a hotel that restrict the use of "unapproved" produce or ingredients.<br /><br />Also the way that alcohol import works in a lot of Asian countries can be another hurdle.<br /><br />But Linden advised that those who do get a chance to use local indigenous ingredients in their drinks should make sure they are using the ingredients in a "enlightened and not pandering way."Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-25067718344271629202010-07-23T18:44:00.009-04:002010-07-23T19:05:04.056-04:00Drinking's dandy and all, but time for some food porn<i> or, 'What's with all the Dutch angles?' Look I was sitting at the table/bar business by the kitchen and I was trying to not bump into the people next to me, and that just makes it hard to control your angles and...you know what, here's some pictures</i><br /><br />Dinner at Cochon, Thursday night<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLe6T1vv8xm6GgwqMpQE8rveA8uGL19pJ8iVGCpDXxGXgtEBDiqTjPVAu3Vvc7c6Jatwx7DKyQX-05zwuF7MDOCdnE58om2FkyBN5pT7PrOCX7PP3ifzYarf3m_rgmpuSWl7cp2LJNho0/s1600/Tales2010_Cochon01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLe6T1vv8xm6GgwqMpQE8rveA8uGL19pJ8iVGCpDXxGXgtEBDiqTjPVAu3Vvc7c6Jatwx7DKyQX-05zwuF7MDOCdnE58om2FkyBN5pT7PrOCX7PP3ifzYarf3m_rgmpuSWl7cp2LJNho0/s320/Tales2010_Cochon01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497236476706347410" /></a><br /><br />Fried boudin with pickeled peppers<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKT47cHtn80k8Pi_qHyJjTv-YfLsjUJU-EjK1pPtqTcYq_T3BMAt_fFZAvxExxGq1IBxuFMZF2hpQlhmN2hut-WVshgaotRXDR4A5G_zSVwtq-3rzL3FQZjzOSSkkcy19DslQK9RfuKo/s1600/Tales2010_Cochon02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKT47cHtn80k8Pi_qHyJjTv-YfLsjUJU-EjK1pPtqTcYq_T3BMAt_fFZAvxExxGq1IBxuFMZF2hpQlhmN2hut-WVshgaotRXDR4A5G_zSVwtq-3rzL3FQZjzOSSkkcy19DslQK9RfuKo/s320/Tales2010_Cochon02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497237033904540690" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUddp0LXetHkNDcnvAm6hCDhzeuQs-IoO2Vq5DWBBq37PvdGzjx85g4vghXipiF-YDQKbX2twO85UwtR2OySDTN00G-gxv7NWHtER4QSTfbOICVtJ4QknJCVd_fAx6VLHFZfkCidV0LRs/s1600/Tales2010_Cochon05.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUddp0LXetHkNDcnvAm6hCDhzeuQs-IoO2Vq5DWBBq37PvdGzjx85g4vghXipiF-YDQKbX2twO85UwtR2OySDTN00G-gxv7NWHtER4QSTfbOICVtJ4QknJCVd_fAx6VLHFZfkCidV0LRs/s320/Tales2010_Cochon05.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497237242218716258" /></a><br /><br />Hog head cheese, compliments of the kitchen. I haven't had hog head cheese in a while. My dad's from Mississipppi, so he used to love it...one time he decided we should make some because he decided the stuff from the store was just not up to snuff. If you want your kids growing up not afraid of any protein ever, have them help you pull apart a boiled hog's head, and like go through picking out teeth and whatnot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrZMYcfsXyh2djv0uuxidZtUMvKSxugZ1Oz1wLo58j_yoqDoQlB0k9m64L4VDLU2-hzg969uS8fgotI3ny2ADig4NDBiokS5qWl5qqeVIyda1Gsz0E4f4Qigdc3aju2wx761_DhSbhmo/s1600/Tales2010_Cochon03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrZMYcfsXyh2djv0uuxidZtUMvKSxugZ1Oz1wLo58j_yoqDoQlB0k9m64L4VDLU2-hzg969uS8fgotI3ny2ADig4NDBiokS5qWl5qqeVIyda1Gsz0E4f4Qigdc3aju2wx761_DhSbhmo/s320/Tales2010_Cochon03.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497238100057567186" /></a><br /><br />Spicy grilled pork ribs with watermelon pickles<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FX3o04S-yDRr8LNm0sZdJeC1prZPqsBZM_XaTrYkALd3fxQPKal5KiciHrK_PRJv6wXAw1FAX1ZKrsLoqz0iexiKG80DKPhyXL6DLgTyQC10itJ2vmh1qEuz-3Ikoy-9DcV2LbB24Cc/s1600/Tales2010_Cochon06.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FX3o04S-yDRr8LNm0sZdJeC1prZPqsBZM_XaTrYkALd3fxQPKal5KiciHrK_PRJv6wXAw1FAX1ZKrsLoqz0iexiKG80DKPhyXL6DLgTyQC10itJ2vmh1qEuz-3Ikoy-9DcV2LbB24Cc/s320/Tales2010_Cochon06.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497238241862826370" /></a><br /><br />Mac and cheese<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY4j3v9TC4aYfZJuU9ta64E7romc0s1Rm13DXcm90aH4VlnbYkICrCqvzZBtbX8ySwZ6h1fkrvUBxuA-XuW3LFhA2G8cvH5fhbv9wdOwa4IC4ci-QXg3PeYzyksTQYS-mJ_LudtF-jR0/s1600/Tales2010_Cochon07.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY4j3v9TC4aYfZJuU9ta64E7romc0s1Rm13DXcm90aH4VlnbYkICrCqvzZBtbX8ySwZ6h1fkrvUBxuA-XuW3LFhA2G8cvH5fhbv9wdOwa4IC4ci-QXg3PeYzyksTQYS-mJ_LudtF-jR0/s320/Tales2010_Cochon07.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497238361165038274" /></a><br /><br />Earlier (WAY earlier) in the day I had breakfast provided by the folks from Piedmont Distillers. Makers of Midnight Moon Carolina Moonshine. So when I saw The Boss Hogg on the drink menu, I had to give it a try.<br /><br />The Boss Hogg - Midnight Moon Carolina Moonshine, Square One cucumber vodka, fresh watermelon juice<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0o6em2KsUhLWyXDQkhA488i84txHGGAtVRc4st3hMcjt4fFxCmocp6Rpu8nOUkR5jyvyRbAHh_0JSj0F-vI6O_GVSjrYJIMXC42xOM39-fPYUKADfTM2Ca0vPRwYTFuwVSUhuw-zsWs/s1600/Tales2010_Cochon04.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0o6em2KsUhLWyXDQkhA488i84txHGGAtVRc4st3hMcjt4fFxCmocp6Rpu8nOUkR5jyvyRbAHh_0JSj0F-vI6O_GVSjrYJIMXC42xOM39-fPYUKADfTM2Ca0vPRwYTFuwVSUhuw-zsWs/s320/Tales2010_Cochon04.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497239272815381890" /></a>Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-78868051573826205472010-07-23T15:41:00.005-04:002010-07-23T18:17:20.850-04:00Tales of the Cocktail 2010: Cocktailing, serious businessFor some session recaps: on Wednesday I sat in on some of the professional track seminars at Tales. The interesting thread that I noticed throughout the day was how many of the seminars were grappling with the realities of doing business in the bar and cocktail industry nowadays as cocktails are reaching sort of the Food Network high that foods have. It's hard to say whether the chicken or the egg came first, but pretty much more consumers are aware and no more about cocktails, more beverage companies are looking for mixologists to tie their products to and more restaurants and operations are looking for beverage talent to either serve or create the type of drinks that used to be limited to cocktail lounges.<br /><br />In the face of this sort of saturation and knowledge in the market, it's proving that the previous path walked by restaurants and celebrity chefs can supply some answers.<br /><br />I was most interested in the two seminars dealing with intellectual property and one about making deals and doing business.<br /><br />When thinking strictly of recipes and whatnot, it can seem like protecting your ideas can be futile but the two seminars proved to be enlightening. While it is difficult, and there might not be a whole lot of foolproof ways to protect your ideas and techniques, that does not mean that a bartender, consultant, or mixologist has to just sit down and let there work be used any which way. <br /><br />If anything, it proved that for those who want to make their career and livelihood in the beverage industry that is looking for more new ideas and innovations need to realize that they need to take smart steps to make sure they are being adequately compensated for the work that they do. It also seemed like those doing the hiring will need to start paying attention to the fact that the bartenders or consultants they hire will be looking to better guard their work. Operators could also take note with ways they can protect themselves as well. With bartenders moving in and out of locations, what's to stop a previous employee to walk out with an establishments bar menu?<br /><br />Eben Freeman moderated the Intellectual Property seminar, with J. Riley Lagesen and Sheila Fox Morrison from the law firm of Davis Wright and Tremaine LLP. The thing that stood out to me the most about this seminar was how the questions from the audience spanned a variety of sources. <br /><br />There were bartenders who wanted to know about protecting trade secrets, people starting concepts who wanted to know about trademarking drink names and or menu visuals, home bartenders who blog wanting to protect their recipes and even those who dabble in distilling wanting to know about whether their methods or techinques could be protected.<br /><br />Lagesen and Morrison provided information about different laws that can and cannot provide protection as well as providing examples from the food service industry as some real world examples.<br /><br />The four ways available to protect intellectual property, patents, trademarks, trade secrets and copyright, each had their own levels of effectiveness and effort.<br /><br />Patents are pretty tough, considering you need to prove that whatever it is you're trying to patent is either a) new, b) useful c) non-obvious. And those are tough things to prove when it comes to bartending.<br /><br />Copyright protect expression in a fixed tangible media, so it may apply more to things like websites and blogs or actual book-like materials.<br /><br />Trade secrets are the most underutilized, according to Morrison, but for one thing, it means you have to actually really keep something a secret or possibly having people you work with or hire sign non-disclosure agreements and the like.<br /><br />As an example, Freeman asked about a bar manager that might make their own tinctures or bitters. Would they need an employee or anybody that works for them that they might teach the recipe to to sign a contract?<br /><br />Lagesen answered, "You need to take reasonable efforts to keep it secret, and contract is pretty reasonable."<br /><br />Morrison explained it's something done in the food business. A packet of cookie might require that the ingredients be laid out, but something like spice packets or flavorings, where even if you have an small amount of it, can be kept a secret. Like the Coca Cola recipe for example.<br /><br />As an option, trademarking applies mainly to anything that's an identifier, like a name.<br /><br />While recipes and simple bar practices might be tough to protect, Lagesen said the world of celebrity chefs at least provide some prior examples. For example, Wolfgang Puck built his restaurants and himself as a brand, and gained leverage in making business negotiations.<br /><br />Just as star chefs and their restaurants are bringing recognition and clout for chefs, Lagesen said, he believed more bars owned by star bartenders would lead towards better conditions for compensation and protecting IP for mixologists and others in the beverage industry.<br /><br />"It's all about branding.”<br /><br />Morrison also suggested that people be careful about who they work with. Be selective and make sure anybody that they're doing deals with. In particular with concerns involving recipes submitted to brand competitions.<br /><br />Freeman pointed out that, in particular with competitions, handing in your recipes means they can be used any which way by the company. Obviously, the stated rules of the contest will determine certain things, but it's a real possibility that any profit a company will make off of that recipe, the bartender will not see.<br /><br />Another seminar of the day was all about making deals in the business and worked as a continuation of the IP seminar.<br /><br />Chad Solomon and Christy Pope of the cocktail catering firm Cuffss and Buttons and also consultants with beverage company Liquid Relations, said too many times bartenders work on projects on a good faith basis.<br /><br />Pope pointed out that it's a good idea to have a lawyer or at least someone legal-minded to discuss business matters with or go over contracts.<br /><br />Ryan Magarian, president of Liquid Relations and co-founder of Aviation Gin, said he himself definitely takes time to go over contracts with a fine-tooth comb, after losing money from details that might simply be a line in a contract.<br /><br />Pope added that anyone consulting should be mindful of all the costs and work going into consulting, which isn't limited to just working on a menu. If you're offering your expertise, technique, time, etc., all of these things are things you should be compensated for. "That's part of your intellectual property, your contacts, your time...A development fee upfront is something that we all need to start driving for the community as a whole.”<br /><br />One of the important things to come out of the meeting was, whatever your deal may be, if your name is attached to the project in anyway, your reputation any future business can be affected by how the operation carries things out.<br /><br />Lagesen pointed out how licensing and consulting agreements used by chefs, uses the name and likeness of the chef for properties. Like restaurants opened by chefs in Las Vegas. Chefs get an upfront development fee, and posisble other profit bonuses depending on the type of deal forged, but if a restaurant is not operating properly, it can make chef look bad. So taking into account things like being able to properly train staff and guarantee or maintain good quality are important things to keep in mind. This also means being mindful of who you go into business with.<br /><br />Some red flags in deals that Lagesen pointed out were:<br /><br />- Undercapitalized projects. Try to get paid upfront or as much as possible before hand<br />- If the project asks for too much of you in relation to branding value/compensation<br />- Broad non-compete provisions (Lagesen said this can sometimes be included in contracts as boilerplate clauses without much thought, so be on the lookout)<br />- People associated with deal have no established track record or a record with notable failures<br />- People associated with deal are known to have burned other before (do some background homework on the people you are going to work with)<br />- They're not willing to sign a written agreement<br />- Party's primary focus is shopping you on price (According to Lagesen, a bad sign of things to come sometimes)<br />- Party is unwilling to agree to basic tenants that permit you to perform your craft<br />- Just wanting recipes no training (going back to make sure that you can guarantee quality so that you're brand and name are not affected negatively with badly executed products or poor operations)<br />- Project requires you to sign a way a bunch of your rightsSonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-28918091011868892952010-07-22T15:59:00.013-04:002010-07-22T16:22:13.643-04:00Tales of the Cocktail 2010: No words...they should've sent a poet......or at least a better photographer than myself.<br /><br />You know, I kind of panicked yesterday because I thought I'd left my card reader at home, but apparently I brought the USB cable. So check this out. So you're at Tales, and hanging out in New Orleans, you know, it's kind of natural you might run into John Besh.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoC2KDYczR-7FeVK1jZFViZ3E1fb22TJxvdRNmuQ4P91GDmfM9rPDlI8kN76cqnA5nmMPiS_IITbstNp-gXxnOFT7lLWqM3N75dfmLUX-HgFyxLpzP2LgB_dE35o6oJWec8_6NvsORAQ/s1600/Tales2010_Besh.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 284px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoC2KDYczR-7FeVK1jZFViZ3E1fb22TJxvdRNmuQ4P91GDmfM9rPDlI8kN76cqnA5nmMPiS_IITbstNp-gXxnOFT7lLWqM3N75dfmLUX-HgFyxLpzP2LgB_dE35o6oJWec8_6NvsORAQ/s320/Tales2010_Besh.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496822888564162098" /></a><br /><br />(He was at the Hotel Monteleone doing a book signing and he was shy about being photographed on his own.)<br /><br />Evidence of Tuesday night shenanigans, with photos of Miss von Teese before these photos veer into NSWF territory. (I plan on uploading more onto my Flickr later, so stay tuned there.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJShK9i-f3lq6Gf6FOufBJxSfjgVQa4_QhnBdoot3mF_uZ4S6ndZaZ_1sef5sqAHmCnuJ_1fIuGC5NCtu7kKhjbWkj_fkIuXI-8ehL3K4dk3yYSyW9KMMq4DKPam3BxScjuNcUe87EZaI/s1600/TAles2010_DitavonTeese.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 237px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJShK9i-f3lq6Gf6FOufBJxSfjgVQa4_QhnBdoot3mF_uZ4S6ndZaZ_1sef5sqAHmCnuJ_1fIuGC5NCtu7kKhjbWkj_fkIuXI-8ehL3K4dk3yYSyW9KMMq4DKPam3BxScjuNcUe87EZaI/s320/TAles2010_DitavonTeese.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496823105210067906" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIGqbjVY-B02GIpvaOXppa35HmkJgVqR80wbreUNblmqyKlgWtle8vT9ydBW8ADteMPKNKEmPWeDoRtjTbHooNyRPeaq6M4Mw4oIgDquhY-jMIfGbZNh7zIzOgz-SlJ-F3GGWgWvODdg/s1600/Tales2010_DitavonTeese02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 257px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIGqbjVY-B02GIpvaOXppa35HmkJgVqR80wbreUNblmqyKlgWtle8vT9ydBW8ADteMPKNKEmPWeDoRtjTbHooNyRPeaq6M4Mw4oIgDquhY-jMIfGbZNh7zIzOgz-SlJ-F3GGWgWvODdg/s320/Tales2010_DitavonTeese02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496823227503872658" /></a><br /><br />Wednesday's breakfast with Oxley Gin:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRw3pdkyGCmuBZ2PRUiObWUw_Wq_u7VHT2LeghSCtZd1UWstwbBLoqrk1sgmHQMbGX2_KYOu8U3TPSl_9IyJgAXUV0mLvNxXtDLAtkpLfK6wNaVcXxnpmmH8xpbFbym0-xdcRu63aqjFM/s1600/Tales2010_breakfastmartini.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRw3pdkyGCmuBZ2PRUiObWUw_Wq_u7VHT2LeghSCtZd1UWstwbBLoqrk1sgmHQMbGX2_KYOu8U3TPSl_9IyJgAXUV0mLvNxXtDLAtkpLfK6wNaVcXxnpmmH8xpbFbym0-xdcRu63aqjFM/s320/Tales2010_breakfastmartini.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496823435439430146" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskuYuucbKpbj37jxIid-0XeCtBMcESd8u7oc-xt1P9D32-_K5FefAWc-AYrN-o1X8gma0jPh9DCHXKwZ_ZNMTGmSavpjI4ycK3K47buZd5skO-24AoomOwc1KyFQT-rRzX0TUofVfDUg/s1600/Tales2010_breakfast01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskuYuucbKpbj37jxIid-0XeCtBMcESd8u7oc-xt1P9D32-_K5FefAWc-AYrN-o1X8gma0jPh9DCHXKwZ_ZNMTGmSavpjI4ycK3K47buZd5skO-24AoomOwc1KyFQT-rRzX0TUofVfDUg/s320/Tales2010_breakfast01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496823667290715858" /></a><br /><br />A double-decker bus whisked folks off to the Beefeater Gin Tales reception on Wednesday night. The event had a Beefeater meets Alice in Wonderland theme.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRVU3Gw9KD65CX2D6M1mQUfWjjx7y58pxdRnWr0hryC1e4CaPA-auZhIN8-lb-dBALm-1IrlNy3vpjhlXAoe-P3CISDpYzMZRCYnCT_BQ25J8eg3qVPSK6c4yj7WSFYEX54p1wKU65w8/s1600/Tales2010_BeefeaterReception.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 224px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRVU3Gw9KD65CX2D6M1mQUfWjjx7y58pxdRnWr0hryC1e4CaPA-auZhIN8-lb-dBALm-1IrlNy3vpjhlXAoe-P3CISDpYzMZRCYnCT_BQ25J8eg3qVPSK6c4yj7WSFYEX54p1wKU65w8/s320/Tales2010_BeefeaterReception.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496827040493982018" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxC8_TSJozERzDW7nPISd18bnmkCeM_1csb8WRN83hyphenhyphenWzCTQRVKOUglvuvQRcFiNtdDbBzS19tgYYIgEm-OMGjZNW7acHJMYGG2Ew3jwL4lHcuOgnswrTja_hJhe2Ej3uHuiXWX6TE6kg/s1600/Tales2010_BeefeaterRec01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxC8_TSJozERzDW7nPISd18bnmkCeM_1csb8WRN83hyphenhyphenWzCTQRVKOUglvuvQRcFiNtdDbBzS19tgYYIgEm-OMGjZNW7acHJMYGG2Ew3jwL4lHcuOgnswrTja_hJhe2Ej3uHuiXWX6TE6kg/s320/Tales2010_BeefeaterRec01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496827173146566274" /></a><br /><br />This thing ended up leaking in my bag later on:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZBnI70MaVqvRuU6NNd9pLLE8WT4QQWFbuSyN_ECNrQ2P1UnfkuraTL3jEXGfhxKMDYamWApzofZlSaUCFvks6uPypzignLk-6F6U2jVWMhDskz-KQyOAFIiLR356AolwQcUB2kDdQdU/s1600/Tales2010_BeefeaterRec02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZBnI70MaVqvRuU6NNd9pLLE8WT4QQWFbuSyN_ECNrQ2P1UnfkuraTL3jEXGfhxKMDYamWApzofZlSaUCFvks6uPypzignLk-6F6U2jVWMhDskz-KQyOAFIiLR356AolwQcUB2kDdQdU/s320/Tales2010_BeefeaterRec02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496827285004369650" /></a><br /><br />Some folks I did not know who wanted me to take their picture. But they came out real good and look so happy so they must be included:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zPUyv883Iw4AajYq_0DuHe7uStlulLPa4BebymgeLEeFTxtWDFQy4pB7iLv9ViWiu7WjGxHLDSTFBuNjaalq3Oedzz4p20IVidvlW8Pw3HDyZeQdQRnrLUfmdRk8qbrIdysaD9QefHo/s1600/Tales2010_BeefeaterRec03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zPUyv883Iw4AajYq_0DuHe7uStlulLPa4BebymgeLEeFTxtWDFQy4pB7iLv9ViWiu7WjGxHLDSTFBuNjaalq3Oedzz4p20IVidvlW8Pw3HDyZeQdQRnrLUfmdRk8qbrIdysaD9QefHo/s320/Tales2010_BeefeaterRec03.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496827509125924530" /></a><br /><br />What.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisc3wZXRgd8YASpjzfGQWqikGjVJIa6un1BfSObpU3o98rhs35NT4GjwyDZP45h3gBXXx2ZbN0HcBUWh0Ny4A1jo2AC6pbaC5yifbJffnPwwmmW6Bzbtf9oSWQs-V82ohnOQHtrbvMaL4/s1600/Tales2010_BeefeaterRec04.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisc3wZXRgd8YASpjzfGQWqikGjVJIa6un1BfSObpU3o98rhs35NT4GjwyDZP45h3gBXXx2ZbN0HcBUWh0Ny4A1jo2AC6pbaC5yifbJffnPwwmmW6Bzbtf9oSWQs-V82ohnOQHtrbvMaL4/s320/Tales2010_BeefeaterRec04.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496827665047562050" /></a><br /><br />'Sup GQ<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir29y66LkQRgTIl6tptmtkxnp4Qb85G6KT0z7NFPJcRAhAXnbXV_FAvzVdZpM7WRd380VMCRk-16il55ezd3RZknflw0ir5WUsFy2VmKSc0EaR2Ry7cPHbnnzxsptIS2fCzex8cH1YlhI/s1600/Tales2010_BeefeaterRec06.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir29y66LkQRgTIl6tptmtkxnp4Qb85G6KT0z7NFPJcRAhAXnbXV_FAvzVdZpM7WRd380VMCRk-16il55ezd3RZknflw0ir5WUsFy2VmKSc0EaR2Ry7cPHbnnzxsptIS2fCzex8cH1YlhI/s320/Tales2010_BeefeaterRec06.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496828016418349810" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodEPkZFPBT7eV1u9B40PR3qfL0emFaxTPo6vujfxlaEoHnZ-tGyLGxz72CW-uX46_KCu1Jn8n5J-dAQSjfQz4kCAQ1tGXbcQGTTK43oHEIe5Ny78qZbwWnIZX4bNcUW9AMRolxIyTSUc/s1600/Tales2010_BeefeaterRec05.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodEPkZFPBT7eV1u9B40PR3qfL0emFaxTPo6vujfxlaEoHnZ-tGyLGxz72CW-uX46_KCu1Jn8n5J-dAQSjfQz4kCAQ1tGXbcQGTTK43oHEIe5Ny78qZbwWnIZX4bNcUW9AMRolxIyTSUc/s320/Tales2010_BeefeaterRec05.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5496828280276405522" /></a>Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-72366958044891748402010-07-21T01:18:00.005-04:002010-07-21T02:47:54.275-04:00Alcohol, Dita von Teese and Lutheran kids from IowaWho knows what the fates were conspiring when they put this coincidence together, but I arrived when I arrived at the Bienville House I found that we were not alone. And, er, by "we" I guess I mean the royal we? Or everyone attending Tales?<br /><br />Anyhow, when I arrived at the hotel I was staying out I found that the place was also being overrun by a bunch of Lutheran kids from Iowa. Apparently there was a national Lutheran youth meeting happening.<br /><br />It was an interesting welcome to Tales.<br /><br />Either way, I'm here. In New Orleans. I arrived just in time to miss registration, but that didn't mean I wasn't going to try and take in some Tales. <br /><br />I hurried my way down to the House of Blues, a mere stone's throw away from where I was staying, to attend Cointreau's burlesque event with Dita von Teese.<br /><br />Hosted by the famous Murray Hill (woot, New York represent), the show was pretty fantastic. This is my second brush with <a href="http://nrnstandardsandpours.blogspot.com/2008/04/monday-afternoon-with-dita-von-teese.html">Miss von Teese</a>'s performance, though this time around Cointreau decided to go all out and create a line up of burlesque acts. From Coco Lectric, to hometown girl Perle Noire. For those who wanted more testosterone in their burlesque performance, there was Duke Lafayette.<br /><br />I was most excited about seeing Selene Luna (any Margaret Cho fans out there).<br /><br />The event also debuted three short films starring Miss von Teese, telling the origin stories of classic cocktails.<br /><br />Afterwards I quickly stopped by Grey Goose's event at Latrobe's. The event was for a new series of videos that were being shot for the Sundance Channel's "Iconoclasts" series. It seemed that this time around, bartenders would be featured in several short video interviews.<br /><br />I didn't stick around too long, but stopped by to say hi and how things had been going in my work-imposed exile. Everyone seemed to be pretty busy, which is always good to hear in this economy. For example, Joaquin Simo had been consulting for hotels, and Don Lee was about to get ready to start his nomadic period. Going here and there where the cocktails called him. Like some kind of cocktail version of "Kung Fu." Maybe it's time to resurrect the <a href="http://nrnstandardsandpours.blogspot.com/2008/09/stuff-of-myth-and-legends.html">Legend of the One-Armed Bartender</a>.<br /><br />Eh, not much on drinks I suppose, but I still got three more days in this town, so I have plenty of time to bore you all with info.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-69191655864523639732010-07-20T19:27:00.002-04:002010-07-20T19:31:20.156-04:00I'm back, and in time for TalesHey, everyone whose been wondering why there's been so much radio silence here. The past couple of months, the good folks over at NRN Online, which includes me, have been wrapped up on updating the site from the inside out &$151; redesign, new CMS, the whole works. This meant a lot of weekends and late nights, which in turn meant I was sorely neglecting this blog.<br /><br />Anyhow, the new website is up (<a href="http://www.nrn.com">check out how nice and shiny it is</a>), and we're finally getting back to the normal swing of things it seems so here I am back in the land of the drinking.<br /><br />And a good thing we finished up when we did since now I'm down here at Tales, but Tales is its own whirlwind of activity, so let's see how this goes.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-46053450550793499092010-04-12T16:06:00.005-04:002010-04-12T18:59:29.698-04:00Going on right now: Ultimate Cocktail ChallengeOver at the Astor Center tables with carafes of liquid identified only by number as three judges sat at each table with a lone bartender<br /><br />It's the <a href="http://www.ultimate-beverage.com/wine-spirits-evaluation/cocktail_entries/">Utlimate Cocktail Challenge</a>, and for the next two days, different spirit brands are competing head-to-head in a blind taste test to determine which spirits come out on top when used for classic cocktails. <br /><br />More on this later, but for now, two quick pictures:<br /><br /><i>Sean Hoard making Negronis to be judged by Julie Reiner, Dave Wondrich and Doug Frost.</i><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_SHF7G55lKaL3a9JezpU9uRGWA2pIGxGDX6gVnaP56SzsoBS0KnVERV5IpLCs5rUlDiLXmyhI6tcRIyv_FRl9ukGI-r0eOX1xcb4k84F7hyYhJB5CmTVLEoEEUz_NRi4nCsn8XVoIBo/s1600/UCCblog_01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_SHF7G55lKaL3a9JezpU9uRGWA2pIGxGDX6gVnaP56SzsoBS0KnVERV5IpLCs5rUlDiLXmyhI6tcRIyv_FRl9ukGI-r0eOX1xcb4k84F7hyYhJB5CmTVLEoEEUz_NRi4nCsn8XVoIBo/s320/UCCblog_01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5459386262893269602" /></a><br /><br /><i>Judges Jacques Bezuidenhout, Tad Carducci and Dale DeGroff tasting Cosmopolitans.</i><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2txgXzV9Rj39RjMcrDbLhjsP5JG-iz0BeJb8YYNG4H9cVjWwLqcdrS20bynQx3YHVSB4NnN5yfA7jEDnTpJvP3JEBCsCX4M5hAiFyHh4YX0Oe4fRF6IIlX1_agXqBYXdadQvE8816fAM/s1600/UCCblog_02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2txgXzV9Rj39RjMcrDbLhjsP5JG-iz0BeJb8YYNG4H9cVjWwLqcdrS20bynQx3YHVSB4NnN5yfA7jEDnTpJvP3JEBCsCX4M5hAiFyHh4YX0Oe4fRF6IIlX1_agXqBYXdadQvE8816fAM/s320/UCCblog_02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5459387213687224882" /></a>Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-59900498463891466852010-03-10T17:50:00.002-05:002010-03-15T14:17:10.429-04:00USBG Cocktail World Cup with 42 Below, U.S.A. National competitionMarch 7<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisE2N3JIUNMcN85NHbtLtprtIlRbD0YlN14Wmd9hZIUmOv_xJL52-j1kpt80HoDITkZW0HOxwI84q8XrBnNyTUP-nuBCDouAhSn5M-Vhl-rczKSbmKJk3v2NHr10pSYXeEgkCV1A9r05Q/s1600-h/4424893204_a1c15d4d48.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisE2N3JIUNMcN85NHbtLtprtIlRbD0YlN14Wmd9hZIUmOv_xJL52-j1kpt80HoDITkZW0HOxwI84q8XrBnNyTUP-nuBCDouAhSn5M-Vhl-rczKSbmKJk3v2NHr10pSYXeEgkCV1A9r05Q/s320/4424893204_a1c15d4d48.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448687432509712978" /></a><br /><br />1000 bartenders nation-wide competed in regional competitions. From those competitions, two bartenders were picked to represent each of the cities, and on Sunday night 26 bartenders competed in Liberty Hall at the Ace Hotel to determine the final three bartenders who would go on to represent Team USA at the USBG Cocktail World Cup 2010 in New Zealand later this month.<br /><br />Since the competition is sponsored by the New Zealand-based vodka brand 42 Below, the contestants all made a signature drink using one of 42 Below's vodka for the judges. Founder of the Bartender's Academy of New York, Charles Ohlbaum, King Cocktail himself, Dale DeGroff, and chef Sam Talbot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZGL612iDYbR54grg5gVb3JOCTlYEKDasC_cMsHo2UW1NPcdaSGSNYPqc2CBvbIEL4kQGX4UKGKF_ZnI6S3hjcnXdZBbJ3nQv_QW2eGv2N0CDSG7Q6fPmzDKOgkrD0UuHAH6WKFNqzPE/s1600-h/4424812648_7a7c9cb509.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZGL612iDYbR54grg5gVb3JOCTlYEKDasC_cMsHo2UW1NPcdaSGSNYPqc2CBvbIEL4kQGX4UKGKF_ZnI6S3hjcnXdZBbJ3nQv_QW2eGv2N0CDSG7Q6fPmzDKOgkrD0UuHAH6WKFNqzPE/s320/4424812648_7a7c9cb509.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448689422759624482" /></a><br /><br />One thing I noted besides the variety of cocktails using eggs was the pretty phenomenal array of garnishes and drink accoutrement throughout the competition. <br /><br />Team Denver's Adam Hodak, bartender at Osteria Marco and beverage director for Bonanno Concepts used a hollowed out bit of lemongrass as a straw for his drink, Exposed Passion of Simplicity (42 Below passion fruit vodka, Domaine du Canton ginger liqueur, his own lemongrass tonic, fresh lime), and even flamed the drink with a spritz of his passion fruit bitters mad with 42 Below. <br /><br />Jess Hiller of the Sunset Lounge at the Mondrian Hotel in Miami dipped his glasses in molten beeswax infused with ylang ylang to rim them for his drink (42 Below Manuka Honey, New Zealand thym and honey simple syrup, yuzu juice, passion fruit flesh) and also floated a honeycomb for additional decoration. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFz2dCSHUi7Y4KAOCn9UdQNmk08hRwIIh_jQtY-nq9oEfzoyH-rhj9JKkOj-Hdf9TGHhslq55odpDMjzG1RaKHgBbd42cbi2djhLbM2iGOJSXqg1YDCT3PbYvByayn_DIDAnGT-IxwHOA/s1600-h/4424110107_fd050baaa2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFz2dCSHUi7Y4KAOCn9UdQNmk08hRwIIh_jQtY-nq9oEfzoyH-rhj9JKkOj-Hdf9TGHhslq55odpDMjzG1RaKHgBbd42cbi2djhLbM2iGOJSXqg1YDCT3PbYvByayn_DIDAnGT-IxwHOA/s320/4424110107_fd050baaa2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448689227007602226" /></a><br /><br />Charles Gilbert, from the Gold Room in Atlanta, made a lollipop from sugar cane, kiwi and cilantro to garnish his drink (muddled lime, serrano peppers, cucumber and cilantro-cucumber syrup shaken with watermelon, 42Below Kiwi and Dolin sweet vermouth).<br /><br />There were also plenty of references to New Zealand in the different drinks. Most obviously, kiwi was one of the repeats in the different recipes. Others used the name of their drinks to reference back to either New Zealand or the product.<br /><br />Philip Greene of Team D.C., who interestingly enough works for the Pentagon during the day when he's not making drinks at The Passenger, named is drink The Cook Strait Sling, after strait that cuts between the northern and southern islands of New Zealand.<br /><br />Jason Brown of Sensing in Boston named his drink Mr. Robinson, after Jackie Robinson who famously wore the number 42.<br /><br />As much as it was about the drinks and showing one's personality and technique through the drinks, some bartenders played up showmanship. Team Chicago's Lynn House from Graham Elliott and Jennifer Contraveos from Mercadito and Double A were the only ladies in the competition. They showed their solidarity and represented their city by starting their portion of the competition with a "Blues Sisters" act, complete with Blues Brothers outfit and "Can't Turn You Loose" playing as their background music.<br /><br />Daniel Victory from Twist and the Ritz-Carlton Hotel in New Orleans opened up by asking the DJ to play something different. After throwing out a couple of CDs, he finally pulled out a Jimi Hendrix record, and took off his jacket to reveal colorful Jimi Hendrix shirt. He also provided popcorn for the judges.<br /><br />After over 3 hours of cocktail making, the three chosen to represent the United States were:<br /><br />Sean Hoard of PDT, who represented NYC with Thomas Waugh, with the Wellington Fizz (42 Below Kiwi vodka, lime juice, orgeat syrup, passionfruit puree, heavy cream, egg white, club soda). Sean said that his inspiration for the drink was a Pavlova, a dessert item popular in New Zealand and Austrlia (with bit of contested history as to which country actually can lay claim to the dessert's creation, though plenty sources seem to credit the birthplace of the pavlova to be Wellington, New Zealand.)<br /><br />Mark Stoddard, bar manager of Happy Bitter Bar in Denver, created a whole three-course like experience with his South of Brooklyn with caviar and a fanciful honeycomb side dish of sorts. The drink itself was made with 42 Below Honey Vodka, of rye whiskey, his own homemade of Amer Picon bitters, of Maraschino liqueur.<br /><br />And last but not least, Todd Thrasher of PX, Restaurant Eve and The Majestic in Northern Va. (representing D.C.), rounded out the three with his drink. Todd should've also won any alternative awards for his cocktail's name. The appropriately long and expository "I have too much Thyme on my hands right now at this point in my life." It's like an E. E. Cummings poem. <br /><br />The "I have too much Thyme..." is made with 42 Below vodka, Cynar, of lime and thyme syrup, home made apple bitters and a garnish of compressed apple thyme balls. The garnishes were made by vacuum bagging, then sous-vide cooking the apple balls with thyme and apple bitters.<br /><br />Todd said his inspiration for the drink was from a dish he tried at Alinea that used apple, thyme and artichoke (hence the Cynar in the drink). <br /><br />My friend Marc Almandarez was on-hand as my plus one and photographer. I've asked him for his services <a href="http://nrnstandardsandpours.blogspot.com/2008/04/3rd-annual-clement-cocktail-challenge.html">before</a> considering he's way better at this picture taking business than I am.<br /><br />If you want to see some photos besides the ones below, and in a larger size too, check out Marc's <a href="http://www.flickr.com/photos/stynxno/sets/72157623456981097/">Flickr set for the event</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkfkZeU0vUdMdtau52fgM8DtB9KTiuFP0S6RDcbdDJXPCb_fa3xySqbL99LRpdgU2Jz28628FO9_kvuFQTH4sXHkStIwATBDLJo-zp722wEVmP9qFNGlS6eWYsL4sIyh1mxUDvEVaVxw/s1600-h/4424841376_fdee3937cc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkfkZeU0vUdMdtau52fgM8DtB9KTiuFP0S6RDcbdDJXPCb_fa3xySqbL99LRpdgU2Jz28628FO9_kvuFQTH4sXHkStIwATBDLJo-zp722wEVmP9qFNGlS6eWYsL4sIyh1mxUDvEVaVxw/s320/4424841376_fdee3937cc.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448689971189349266" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZyOqyILE7eMP1A3RLMRJky2wtgKOKDUJ8K9tZ9z__ZNxro6xiTZAof_KQ6vKPi4Cu-hGuS5a3TAETcgIzku6JdnBM9eHzIx6bo9SQLDoNBN1iq2vN_Ls3IwCDpM-ua2e0CauWiZBoZY/s1600-h/4418285846_c35a8425cc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZyOqyILE7eMP1A3RLMRJky2wtgKOKDUJ8K9tZ9z__ZNxro6xiTZAof_KQ6vKPi4Cu-hGuS5a3TAETcgIzku6JdnBM9eHzIx6bo9SQLDoNBN1iq2vN_Ls3IwCDpM-ua2e0CauWiZBoZY/s320/4418285846_c35a8425cc.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448688266787527810" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUjKI0McAh42PktlwQiazv2I75z5cnK16JYd711A3xqIwvyXyg5daIEfo_tUmv05-L9EhNdtytabLrPGzXTOnf8pLWoTcQRgbgfzqZIAceDMLVv8NCcd1ivh_Lg79semm9s5wrr9QBwo/s1600-h/4417515233_a5f75ed52b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUjKI0McAh42PktlwQiazv2I75z5cnK16JYd711A3xqIwvyXyg5daIEfo_tUmv05-L9EhNdtytabLrPGzXTOnf8pLWoTcQRgbgfzqZIAceDMLVv8NCcd1ivh_Lg79semm9s5wrr9QBwo/s320/4417515233_a5f75ed52b.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448687792349766610" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmltFCo5Y_UvDOzVmx2lpvMw-atAUaG2pyczWay9BwPmSKVizAd-2srTpXNlhyExJgiOJK3VDH61aKjWOapr6a25BrP49BRlj54OlYboSZgdDb-Tq9uyIlvXw328Cnkp_djBrxTqtMbKE/s1600-h/4424052197_a3c09bf72a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmltFCo5Y_UvDOzVmx2lpvMw-atAUaG2pyczWay9BwPmSKVizAd-2srTpXNlhyExJgiOJK3VDH61aKjWOapr6a25BrP49BRlj54OlYboSZgdDb-Tq9uyIlvXw328Cnkp_djBrxTqtMbKE/s320/4424052197_a3c09bf72a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448688491298316706" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTlDD2jJddOI0ehNsBBT7ub7ehQ5_jhJwWFWv5bb2AIm8rrY4KWPFFv3qXnkX_VmO9ZiZWPEMYOGpJ_kg_ZqQklur5mN8a6iOHaum-OT4mtoAE60NoLjMKwsswf3See8JfljxBURTmzo/s1600-h/4424080539_e4e5c5f4c5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTlDD2jJddOI0ehNsBBT7ub7ehQ5_jhJwWFWv5bb2AIm8rrY4KWPFFv3qXnkX_VmO9ZiZWPEMYOGpJ_kg_ZqQklur5mN8a6iOHaum-OT4mtoAE60NoLjMKwsswf3See8JfljxBURTmzo/s320/4424080539_e4e5c5f4c5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448688819053344690" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2UFn6dCIvC7YwHJj76db7Cz5BgDeiYnUAlDnK4dg4T85zcLmFPspZ9jUOMEKPdZoqmKB2stO-1cHb_ChxqxCKxcmyAujLYE65QSZc2BoRE0xcuHHRBkpvXaM-fr7_PsOwEwj38fawO4/s1600-h/4424846050_238339ce09.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2UFn6dCIvC7YwHJj76db7Cz5BgDeiYnUAlDnK4dg4T85zcLmFPspZ9jUOMEKPdZoqmKB2stO-1cHb_ChxqxCKxcmyAujLYE65QSZc2BoRE0xcuHHRBkpvXaM-fr7_PsOwEwj38fawO4/s320/4424846050_238339ce09.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448688936311530498" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDGUVq7smcL0D8WacIavBX0toupzhGm90ojyqWppccKVKrbpMcot3Jo3c2-X__2KpKn1e_6J8QeJFVHkutHcqRhdglOXW5Af68NIAEgC890ZZ833OubtKPm_NO-FsEFx1yJWhvCB4m-E/s1600-h/4424102383_f47b18e02f.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDGUVq7smcL0D8WacIavBX0toupzhGm90ojyqWppccKVKrbpMcot3Jo3c2-X__2KpKn1e_6J8QeJFVHkutHcqRhdglOXW5Af68NIAEgC890ZZ833OubtKPm_NO-FsEFx1yJWhvCB4m-E/s320/4424102383_f47b18e02f.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448689085408970514" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzi12rbJUNX1fwNR0fqoWUixZPaoy4gjdJcSeRL-I3wCOMJSSY2nQicmxFERxQyuCEuScVlObHWs60GLFxjbiIKDlOx6gxEuwqd4lBxuAhaO9VHcfahJf4UMta4fGNb_b5qHcGONijZac/s1600-h/4424837988_b804748836.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzi12rbJUNX1fwNR0fqoWUixZPaoy4gjdJcSeRL-I3wCOMJSSY2nQicmxFERxQyuCEuScVlObHWs60GLFxjbiIKDlOx6gxEuwqd4lBxuAhaO9VHcfahJf4UMta4fGNb_b5qHcGONijZac/s320/4424837988_b804748836.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448689549045923122" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYA-BNgJmXEo73g8ftFs3MjdUchYMAzZFzRS5onRCnIwQcin59ByaXqlZ5tH-txEq_0h6x3B5088jQVRSxlGovFDtla7O5SAr8S4eWQYTBpyQwXITSc6pWtN8o6VFHR1tIkVQeY8QovQ/s1600-h/4424839418_2bfe3666de.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYA-BNgJmXEo73g8ftFs3MjdUchYMAzZFzRS5onRCnIwQcin59ByaXqlZ5tH-txEq_0h6x3B5088jQVRSxlGovFDtla7O5SAr8S4eWQYTBpyQwXITSc6pWtN8o6VFHR1tIkVQeY8QovQ/s320/4424839418_2bfe3666de.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448689698951003602" /></a>Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-25343544801843166402010-02-26T16:10:00.002-05:002010-08-09T01:26:40.327-04:00Alex Day's last shift at Death and Co.It was last call at Death and Co. on a Thursday night/Friday morning. I'd come in and stayed all throughout the evening because I was trying to get my fill of drinks made by Alex Day before he left for the West Coast (after a slight detour in Asia). Earlier in the evening I told Joaquin Simo that I was getting some drinking done.<br /><br />"You know you really should tell us things like that," Joaquin said. "That just sounds like a challenge."<br /><br />Next thing you know there was an amply filled shot glass in front of me. It was emerald green, which narrowed it down to what it could be. Nonetheless, everything from the pool of guesses pointed towards consequences dire.<br /><br />"...what is this?" I asked suspiciously.<br /><br />"Oh, you'll know," he answered.<br /><br />Down the hatch and as soon as it hit my stomach a reactive cloud of herby, minty, Winter Green, Doublemint power attack of green chartreuse wafted its way back up into my olfactory system. I wish I could tell you that was my only shot of green chartreuse that night.<br /><br />Joaquin was working with Alex on his last shift. It was just a couple of days ago at Alex's going away party at Huckleberry Bar when Joaquin had joked that maybe D&C's no-standing rule would need to be lifted for Alex's last shift. While the crowd inside didn't seem too overwhelming in numbers, the friends and colleagues left at the end of the evening at last call proved to be persistent.<br /><br />People continued to jokingly (and half seriously) ask for drinks, Alex refused them with a triumphant feigned petulance that can only be afforded to those working the last day of their job.<br /><br />"You're all just getting beer," he defiantly stated. "I'm not making another drink."<br /><br />I'm always up for a game of "Beat This Dead Horse" so as I settled my check, I asked, "Hey, could I get some Parfait Amour?"<br /><br />After a split-second pause, he answered, "I will stab you with this bar spoon," as I cackled away at my own lame joke.<br /><br />When the iPod Alex Day plugged in to the sound system at Death and Company started playing "New Slang" by the Shins, it became a losing battle against the sentimental. On top of that, with the snow falling outside, I looked around to make sure we weren't just characters playing out an Adrian Tomine comic or something.<br /><br />Phil Ward, one of many to stop by during the evening, to wish Mr. Day off hopped behind the bar at one point during Alex's protestations, and poured a shot for Alex and himself. As the two took the shook hand and took the shot, the entire bar let out a half-sober "Aaaaaaaaaaaaaawww..." and cheered since we were definitely witnessing what could be described as A Moment.<br /><br />Other moments of the evening was when Enzo Lim and Abigail Gullo came in and presented Alex with a snowball for a drink. Alex put the snowball in a glass and served them an Old Fashioned and all three declared coming of the age of Snowballogy in cocktail making.<br /><br />I had my own moment at the end of the evening. Before leaving, I gave Alex one last hug and blurted out, "I'm losing my Bertie!" regardless if anyone would get the reference or not.<br /><br />Probably not because it was more my own private reference. I've always joked that this blog was more of a social history of bartenders rather than anything useful, and in a way Wodehouse was an inspiration. When covering the idiosyncratic world of cocktail bartenders with its recurring cast of "characters" who more often than not dressed up in their dandified fashion, it wasn't too far off to make a connection the world of Bertie, Jeeves and the Drones Club.<br /><br />First <a href="http://nrnstandardsandpours.blogspot.com/2009/03/new-york-korean-cocktail-mafia-loses.html">Daniel Eun</a>, then Mr. Freeman heads out to Asia (he's back in the city now and then, but it's not the same when you can't just stop by Tailor and bug him about what he's got up his sleeve at the moment), and now, Mr. Day.<br /><br />Alex was one of the first bartenders (<a href="http://nrnstandardsandpours.blogspot.com/2008/01/these-arent-food-items-youre-looking.html">1</a>, <a href="http://nrnstandardsandpours.blogspot.com/2008/03/manic-monday.html">2</a>) I built a rapport with who convinced me that despite my issues with social awkwardness, bartenders are totally not scary and you can talk to them and stuff (along with folks like Joaquin Simo, Jim Meehan, Eben Freeman and Damon Dyer). It was these first couple of blog entries talking and frequenting these bars that helped to set up my modus operandi with bartenders as well as the general tone of the blog. (Oh, man, reading earlier blog entries is mortifying). <br /><br />I know, it sounds a bit weird, but come on, when it's snowing and The Shins are playing, you get a little weird like that. This is why you don't do shots of green chartreuse.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com2tag:blogger.com,1999:blog-2086565764636780345.post-74614128431793657432010-02-22T17:10:00.008-05:002010-03-05T17:47:57.833-05:00Stopping by for a dram or two at Dram in BrooklynI stopped by Dram on Sunday night. It wasn't open yet, but the birthday of Thomas Chadwick's wife brought about a reason to have a friends and family gather in the space.<br /><br />With the an opening date somewhere soonish on the horizon, I could help but ask Thomas about what Dram was going to be like. I don't know if I've ever had anybody explain plans for a drink menu using the words "Venn diagram" before.<br /><br />You can trace back the ideas and plans for Dram to Thomas' experience with supper clubs and doing a resident pop-up cocktail program at neighborhood dive bar Bushwick Country Club. At the same time there's a method to the controlled chaos. He said he figured that the informal format of rotating guest bartenders (there will be staff, but also expect people to drop in from time to time) will work in a place like New York, where nowadays having cocktail program with some measure of thoughtfulness almost seems like a given and most consumers are pretty educated about what they want.<br /><br />"It's good for the bartenders because they don't have to learn a menu and customers get what they want."<br /><br />Beer and wine on the other hand will be "curated." I immensely enjoyed his use of the word curated because it was pretty evocative of how the wine and beer selection would be treated. Cataloged, updated and maintained.<br /><br />The off-the-cuff and experimental style for cocktails will carry over to food, with a food station that Thomas described as being like an indoor food truck. Guest food persons will come in and serve their fare from a concessions style counter (food paid for at counter, separate from the drink check), and there are plans not only to invite established chefs and cooks, but also possible encourage participation from well-known or passionate non-pros. <br /><br />It was all starting to sound like a food and drink think tank, if that think tank was like one of those jam band sessions where you all sit around doing your own thing, maybe have some other artistically inclined friends stop by. Some start taking pictures of you guys, maybe others are drawing up poster or mixed tape/CD cover ideas and yet another is recording the sound to try out their new sound equipment...and the whole thing takes place in a setting highly reminescent of a polished version of someone's parents' rec room (with all the wood paneling, and cozy storage units hanging up on the wall filled with not just glasses and booze, but with books and records). <br /><br />And speaking of records, if I wasn't already beating the jam session analogy to death, they aren't just for decoration. The plan is to have all ambient music supplied by a record player in a corner behind the bar. <br /><br />I looked at the drink menu for the party, I went ahead and decided to just try the George Washington Punch (Applejack, whiskey, tea, spices, sparkling cider), simply because if there's punch at a party, you're kind of obligated to try it. Yea, I just made that rule up, but it makes sense, doesn't it? It's like going to a birthday party and not singing along to the birthday song.<br /><br />However, since the evening was basically cocktails made with whatever is behind the bar by whoever was behind the bar, I had to wing it. Mayur Subbarao and Nicholas Jarrett were behind the bar. I asked Nick for something with whiskey and Nick answered, "How about rum?" I was down with this.<br /><br />The resulting drink (exact measurements thanks to Nick handwriting it on a piece of paper for me) was made with 1/2 oz. St. James Royal Ambre, 1/2 oz. Tariquel Bas-Armagnac, 3/4 oz. Sandeman's Rainwater Madeira, 1/2 oz. Del Capo Amaro and a teaspoon of Luxardo Maraschino. Oddly enough, the whole thing reminded me of pears. To get even more specific, Shingo pears, when you get down to that big close to the core. A kind of fruity, woody thing.<br /><br />I kept myself to three for the evening and had just one more drink, but I said I'd stop by once again after the place was open to see how this food and beverage jam session works live.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-59703714720556641172010-02-12T01:26:00.000-05:002010-02-28T01:45:16.574-05:00NYC Cocktail All-Stars: A Night for Old-Timers at PDTSo it snowed on Wednesday. A lot. That wasn't going to keep me from going to the third and last Cocktail All-Stars event. If I could make it into the office, I sure as hell could make it to a PDT.<br /><br />"You came just in time to miss my turn," John Deragon said reproachfully from behind the bar by the time I'd finished cross-countrying my way in. It was still snowing when I slipped and slid my way along to the “Old-Timers Night: An Old-Fashioned Experience". Older gentlemen and aged spirits behind the bar.<br /><br />I'd missed a couple of others, like James Menite, but there were still other bartenders to come. The format of the event was four hours, 12 bartenders, 20 minutes behind the bar each.<br /><br />Dave Wondrich kicked it old, old-school in Wondrich style and made a Jerry Thomas style gin cocktail with genever, aromatic bitters and gum arabic syrup. Toby Cecchini's drink incorporated both White Whiskey from Death's Door (made with red winter wheat)and corn whiskey, creating a distinctive flavor.<br /><br />I honestly wish I could've stayed, for the full evening (I came pretty close), but I basically came in for the middle and peaced out since I had to slip and slide my way back up to Queens. So to make up for my lack of words (some of you are probably breathing a sigh of relief), I instead present to you some pictures:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAQghbXtDKRCiJbtKMdh22nO6Vu9eAxHxmvIDZeThEwBnkTBhQXDG8txc1PJWsm9gcm8Z4vDzf2U95jNtkuKeaaGKEviRpEQjSGbZsLTICKcvs5AOHw5wgDHd-oBVdjTgaXs7j6sgr6k/s1600-h/Don_Dave_Toby.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAQghbXtDKRCiJbtKMdh22nO6Vu9eAxHxmvIDZeThEwBnkTBhQXDG8txc1PJWsm9gcm8Z4vDzf2U95jNtkuKeaaGKEviRpEQjSGbZsLTICKcvs5AOHw5wgDHd-oBVdjTgaXs7j6sgr6k/s320/Don_Dave_Toby.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443180116638639458" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6wvVyeAY8kiIjVgs_cOO1EaEhhcKN6ZubYICZhR77hjscgcPDAhhVecQumYbFc9aBLg79ChTptIHr9qMeTNnqZ6KzpRYo__rDHc6s8KmuoOP0tjFhz-nO8Ce-0YSr2rQmkqL-NdIR2Q/s1600-h/Jim_John.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6wvVyeAY8kiIjVgs_cOO1EaEhhcKN6ZubYICZhR77hjscgcPDAhhVecQumYbFc9aBLg79ChTptIHr9qMeTNnqZ6KzpRYo__rDHc6s8KmuoOP0tjFhz-nO8Ce-0YSr2rQmkqL-NdIR2Q/s320/Jim_John.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443180240907364706" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqY3i0yHnsC_ENgWnSESNxKnChWoOPVHPxevs0EAFA-TT54EnWWRHsOhx9iJ6fC2DIlo50VRd6tQvY1wdhAqM5Rxf03KpQ96W2a_88gkOEuzNgGHTNjFLX3tDWYoxVtKiQNMdmzR7IS68/s1600-h/CharlesHardwicke.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqY3i0yHnsC_ENgWnSESNxKnChWoOPVHPxevs0EAFA-TT54EnWWRHsOhx9iJ6fC2DIlo50VRd6tQvY1wdhAqM5Rxf03KpQ96W2a_88gkOEuzNgGHTNjFLX3tDWYoxVtKiQNMdmzR7IS68/s320/CharlesHardwicke.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443180412515581010" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GysZXBAdQAiDjruGdO7wt2lr8jpQ7E8yj_12PHqeXaqDr_MKJWA80tejLANT-MGnQvs2J6UaG_31gqRNB2aFoBslZ3FkeKZATuioyXk5yoX8_bwnnf6wZG04YsZ7liItWp1P1Xewju4/s1600-h/Michael.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GysZXBAdQAiDjruGdO7wt2lr8jpQ7E8yj_12PHqeXaqDr_MKJWA80tejLANT-MGnQvs2J6UaG_31gqRNB2aFoBslZ3FkeKZATuioyXk5yoX8_bwnnf6wZG04YsZ7liItWp1P1Xewju4/s320/Michael.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443180550148985618" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQ08WJ5PRa6Od8nEE3729VdN9PJhvoZyBKA2Wuz-lCpt3SuLWAHvMUs7U-p_TVwEdO1BbeOkpu1eB9GowGuDw_ptAt9G4Z0oHlJ_I239SvzuX9otNjBOWDm9clHdI5FmpSv_j8VfRIhw/s1600-h/hidetsugu_ueno.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQ08WJ5PRa6Od8nEE3729VdN9PJhvoZyBKA2Wuz-lCpt3SuLWAHvMUs7U-p_TVwEdO1BbeOkpu1eB9GowGuDw_ptAt9G4Z0oHlJ_I239SvzuX9otNjBOWDm9clHdI5FmpSv_j8VfRIhw/s320/hidetsugu_ueno.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443180798645286114" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia82Ng5Ldw7l3dluvIL4KUyFz0S-eWnAYXAZzhXSKPC1ZczLH7GhqAqtZdgUi43jPdIxKjOEmRFrxUW-tgPDvanXVTqgGBfqA4FlxeeGtAR0GFrlcF2dazmCsT9dwU7SqrTKVN8GjMgbM/s1600-h/Dave_Wondrich.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 233px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia82Ng5Ldw7l3dluvIL4KUyFz0S-eWnAYXAZzhXSKPC1ZczLH7GhqAqtZdgUi43jPdIxKjOEmRFrxUW-tgPDvanXVTqgGBfqA4FlxeeGtAR0GFrlcF2dazmCsT9dwU7SqrTKVN8GjMgbM/s320/Dave_Wondrich.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443181018275341618" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjmgwCGegKySQIewHy0GJzKTeZvouDQBLAznSjp80Xyl21_MXfQ38668o0mgqKvmKKKcNc3NLmzJ1hDwPVlUFM7dtr3ZluNLP2tfVt5pXsbfVcoZDuM_5CqTpT47BiEVbIU_KsdKOuMg/s1600-h/Toby_Cecchini.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjmgwCGegKySQIewHy0GJzKTeZvouDQBLAznSjp80Xyl21_MXfQ38668o0mgqKvmKKKcNc3NLmzJ1hDwPVlUFM7dtr3ZluNLP2tfVt5pXsbfVcoZDuM_5CqTpT47BiEVbIU_KsdKOuMg/s320/Toby_Cecchini.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443181159655240914" /></a>Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com2tag:blogger.com,1999:blog-2086565764636780345.post-15787400227464319172010-02-10T01:18:00.018-05:002010-02-13T08:12:25.214-05:00'Old Shanghai on the Bowery' at Madam Geneva and talking ice with Mr. UenoRound 2! Tuesday night was "Old Shanghai on the Bowery" at Madam Geneva, the second event in the three-day line up for the New York City Cocktail All-Stars tour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgc4r-yOk7TFlUsHIl9dI1jO8TdzokNpd_NOPwJpetP_JPA1Vaqu4S6uQ2Jia4_8fnHmqD40bIC4vzhnAN3lihQLSE5er7b7fSZD7oEGfpQazB2lMCJmF35JwkGLsEFXT-jyOjsbfLyE/s1600-h/ueno_ice3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 230px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgc4r-yOk7TFlUsHIl9dI1jO8TdzokNpd_NOPwJpetP_JPA1Vaqu4S6uQ2Jia4_8fnHmqD40bIC4vzhnAN3lihQLSE5er7b7fSZD7oEGfpQazB2lMCJmF35JwkGLsEFXT-jyOjsbfLyE/s320/ueno_ice3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437556316561057250" /></a><br /><br />The cool surprise of the evening was Mr. Ueno showing off some of his ice carving. I cornered him after his time behind the bar to ask him a quick couple of questions (unfortunately, leaving Kenta Goto standing by holding a heavy bucket of ice and things. Sorry about that, Kenta...)<br /><br />"Ice balls are popular in Japan, but ice companies started making them after they became popular," Mr. Ueno said, but nonetheless as a bit of eye candy, it's still a draw because, "It is something you can't create in your own home."<br /><br />However, he added, "The main eye candy in a drink is the liquid."<br /><br />Kenta chimed in, that the carved ice are part of the package of providing an experience for the guest. "People come into his bar looking for this experience."<br /><br />I couldn't help but notice that Mr. Ueno wielded a small knife when carving the ice from it's base square shape. I asked him about this, since most people (OK, me) are probably more familiar with the ice pick.<br /><br />"I haven't carved with an ice pick recently...maybe not for the last 10 years," Mr. Ueno answered.<br /><br />While he still trains young bartenders to start off with an ice pick, he stopped using an ice pick himself because the results can sometimes be a bumpy surface.<br /><br />As for the knife he uses, it's a folded iron knife, "the same material as a Japanese sword, so it's really sharp, but it also rusts really easily."<br /><br />This means proper care, and making sure to wipe water off of the knife immediately after use.<br /><br />Believe it or not, Mr. Ueno made this tool himself. It started off as "15 cm fruit knife," but through eight years of sharpening, he brought it down to its current 4-5 cm length.<br /><br />Kenta explained that the ice Mr. Ueno uses is frozen about 2-3 days. At least three days being the optimal length of time. In Japan, ice is bought from a vendor who brings in blocks of the stuff.<br /><br />"After three days there are no bubbles...the ice is harder and clearer and that is the ice he uses," Kenta said.<br /><br />As Mr. Ueno explained, the ice is so clear that when in the glass, you should be able to see through to the bottom of the glass and read the logo of the bar on the napkin.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVS3rxlDMcsq_g2RMtZ8ySsXQ9JmuxPMSXznoLGcwGqLX6gYNoM-OCQO-yYsdg66k00tKINONF2vT9SwIH9qFTYnvPok8kxqF52_Cy4jomOSsk9b53qsG1hNrGTK6J-ADgEfGL1i8-8Ec/s1600-h/ueno_ice2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 237px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVS3rxlDMcsq_g2RMtZ8ySsXQ9JmuxPMSXznoLGcwGqLX6gYNoM-OCQO-yYsdg66k00tKINONF2vT9SwIH9qFTYnvPok8kxqF52_Cy4jomOSsk9b53qsG1hNrGTK6J-ADgEfGL1i8-8Ec/s320/ueno_ice2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437556169908211634" /></a><br /><br />Mr. Ueno also shined light onto a diamond shaped ice he carved (it was shaped kind of like an <a href="http://upload.wikimedia.org/wikipedia/commons/b/b9/Diamond_cut_history.png">old single cut</a>, or the candy gem in a ringpop). This, he explained is also part of presentation.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cfXvLwA8jFgNmgqElxEIsEz1OKgBSLgacLelgoaIALzz0gUJtTAkd3boNq4w4kj10t6V7Qu6REpuR4G-d-eguCxYkGU02W_6l0YNTU4PX2tVeuHf1RvyVQ8Ot0c-h7TbjeOO7Usyo1Q/s1600-h/Ueno_diamond_ice.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 294px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cfXvLwA8jFgNmgqElxEIsEz1OKgBSLgacLelgoaIALzz0gUJtTAkd3boNq4w4kj10t6V7Qu6REpuR4G-d-eguCxYkGU02W_6l0YNTU4PX2tVeuHf1RvyVQ8Ot0c-h7TbjeOO7Usyo1Q/s320/Ueno_diamond_ice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437556581667381618" /></a><br /><br />"Like how a diamond is cut, the edges have a reflection," Mr. Ueno said, and explaining that with bars usually being dark, it's hard to see how beautiful the ice can be. So he helps demonstrate using a laser pointer or pen light.<br /><br />A line up of 9 bartenders took turns serving their concoctions to a packed house.<br /><br /><center>COCKTAIL MENU</center><br /><b>JIM MEEHAN</b><br /><b>Parkside Fizz:</b> Buddha's Hand vodka, lemon, orgeat syrup, club soda, mint<br /><br /><b>EBEN FREEMAN</b><br /><b>Indochine:</b> Aged rum, Domaine de Canton, pineapple, pastis, lemon bitters<br /><br /><b>NIKOLAJ BRONDSTED</b><br /><b>Gin & Leaf:</b> Vodka, sake, kaffir lime, yuzu, ginger, soda<br /><br /><b>MISTY KALKOFEN</b><br /><b>Delhi Daisy:</b> Tequila, elderflower, lemon, curry simple syrup, aromatic bitters<br /><br /><b>ALEX DAY</b><br /><b>Tunnel Vision:</b> Cachaca, sherry, lime, creme de peche, Angostura bitters<br /><br /><b>RYAN MAGARIAN</b><br /><b>Pepper Smash:</b> Gin, red bell pepper, lemon, mint, honey<br /><br /><b>HIDETSUGU UENO</b><br /><b>Full Bloom:</b> Scotch, cherry blossom liqueur, anisette<br /><br /><b>MARSHALL ALTIER</b><br /><b>Trans Continental Clipper:</b> Five spice Pisco, lemon, house made grenadine, Absinthe rinse<br /><br /><b>JACKIE PATTERSON</b><br /><b>Buckshot:</b> Bourbon, dry vermouth, orchard apricot, orange bitters<br /><br />The theme of the evening seemed to be "BIG BOLD FLAVAH." Misty's drink had sweet and tangy amped up to an 11. The curry simple syrup added a little something without making the drink taste exactly like curry. Marshall's drink, on the other hand, didn't shy away from its spice base. It totally punches you in the face. The menu said "five spice pisco" but at the time I was getting more of a garam masala feel. I couldn't help but puzzle over this a bit. I finally figured out that when I read the "five spice" I instantly thought of Chinese five spice, but I was totally forgetting about <a href="http://en.wikipedia.org/wiki/Panch_phoron">panch phoron</a>. How dumb of me. I need to ask Marshall this the next time I see him or over Facebook or something (or, I don't know, leave a comment. Hint, hint).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5i4ejxqI0x3gaQuKBbUSzx4AkvONhxS6K9OwVvF2vqBxYZaQJzWokhEm5Hpg58o-c_VkiEp4t5bPvke3rpDENfnvbXPDsfMFvR4UtWovgqd_pF9OufnGZfSEmClp6p0lzLBcDjt85NyQ/s1600-h/Meehan_Altier.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 264px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5i4ejxqI0x3gaQuKBbUSzx4AkvONhxS6K9OwVvF2vqBxYZaQJzWokhEm5Hpg58o-c_VkiEp4t5bPvke3rpDENfnvbXPDsfMFvR4UtWovgqd_pF9OufnGZfSEmClp6p0lzLBcDjt85NyQ/s320/Meehan_Altier.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437557533800244706" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cBS1KehEJa_BnXfOEvLNVPYYG8z3PhU4RuO51_w2UgpPaoEMdIOTBp8NGUKDxAD-uy4Bnmnz8e0iCdwpGt0gETXPONcSMgJ0ywNKyFdqoJxziqIiOCg0Fy_7_U6rzGpzJJUs9895VGI/s1600-h/kaplan_day.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 255px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cBS1KehEJa_BnXfOEvLNVPYYG8z3PhU4RuO51_w2UgpPaoEMdIOTBp8NGUKDxAD-uy4Bnmnz8e0iCdwpGt0gETXPONcSMgJ0ywNKyFdqoJxziqIiOCg0Fy_7_U6rzGpzJJUs9895VGI/s320/kaplan_day.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437557398653789298" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokNczje_dtPsFDIzmH-ZKB0ZyecyJq0ZSQIbqPK419b84k6yy0YeuYHOTmRhC5NrEtrZYUOJv74q097JcMN756YpJsuyz5pItEBzzsBJ2bSy5qi-ZScwmggPTliRE4SY7y3Hc5NAIBNs/s1600-h/alexday.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokNczje_dtPsFDIzmH-ZKB0ZyecyJq0ZSQIbqPK419b84k6yy0YeuYHOTmRhC5NrEtrZYUOJv74q097JcMN756YpJsuyz5pItEBzzsBJ2bSy5qi-ZScwmggPTliRE4SY7y3Hc5NAIBNs/s320/alexday.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437559030808806114" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_VDfr7239c9PkQuzjBPVHw1gPqlvlTJuqo3XC9FRV242hRwR6DhyphenhyphenrKhjZoebMCjDsWK_DqRESI_gAWAB8PMrf-70Q-u32ZkPoAChJ8u3ORgoqSEPhqGymrCnlwm4uA3ap1vjz2Ze5nI/s1600-h/Brondsted_Kalkofen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 234px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_VDfr7239c9PkQuzjBPVHw1gPqlvlTJuqo3XC9FRV242hRwR6DhyphenhyphenrKhjZoebMCjDsWK_DqRESI_gAWAB8PMrf-70Q-u32ZkPoAChJ8u3ORgoqSEPhqGymrCnlwm4uA3ap1vjz2Ze5nI/s320/Brondsted_Kalkofen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437558693970959202" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHL6Ez4FkHt1LkW421rve4W-KvwfTEqJCmwkKCC_O1jtRnf8UHC_sc13Jisxst0_UTOcYF1xkpe8UQqezhh2jPDqmNPlovF0QL90SVdKFuSw0-CS7Kkh2p_xCzm4uGqKPKkaiXN6I2CiM/s1600-h/nikolaj_brondsted.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 262px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHL6Ez4FkHt1LkW421rve4W-KvwfTEqJCmwkKCC_O1jtRnf8UHC_sc13Jisxst0_UTOcYF1xkpe8UQqezhh2jPDqmNPlovF0QL90SVdKFuSw0-CS7Kkh2p_xCzm4uGqKPKkaiXN6I2CiM/s320/nikolaj_brondsted.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437557920649737282" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MLUoFxj3DIrAH93PDxO2LAxbfPptxbLNB3G2BSRXnRo-GWmKTho_pG1nYdzv7nztI-ex32f7Eape7BOyMC8ErTGawrU5eDACD5-8w4M-gfkLfGge4-C8Q-E32d4QMajQuN-c6UO-Ckg/s1600-h/erin_debbie_magarian.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MLUoFxj3DIrAH93PDxO2LAxbfPptxbLNB3G2BSRXnRo-GWmKTho_pG1nYdzv7nztI-ex32f7Eape7BOyMC8ErTGawrU5eDACD5-8w4M-gfkLfGge4-C8Q-E32d4QMajQuN-c6UO-Ckg/s320/erin_debbie_magarian.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437558836773226306" /></a><br /><br />Did everyone agree to a dress code beforehand? All the folks scheduled to be behind the bar came in dressed pretty snazzily.<br /><br />Epilogue: When I left Madam Geneva's I left with the fire of mezcal burning in my belly. Just as I was about to leave I was pulled into doing a shot of mezcal with Misty Kalkofnen, Alex Day and John Deragon.<br /><br />This made me think. You know, I've been recently playing Shin Megami Tensei: Devil Summoner on the PS2 (I sometimes like to kick it old school like that), and I'd forgotten how flippin' hard that game was. I couldn't walk even two or three steps before finding myself in a battle.<br /><br />Wait, wait. I had a point in mentioning this...it waaaassss...oh! OK, so, yea, as I was walking away from Madam Geneva with mezcal heating me all up in my midsection like a boiler, I realized that bar events are like playing a RPG. The more you walk around without a glass in your hand, the more you're just asking to trigger a battle sequence, a.k.a., having a drink put in your hand.<br /><br />I mean, the way that mezcal encounter went down it would've gone something like this:<br /><br />Little icon of me wandering around a map, all of the sudden!<br /><br />[<b>Sonya</b> encounters a band from the <b>Order of Booze</b>]<br /><br />Oh, noooooo! I totally don't have the experience points to get through this AND I'm outnumbered.<br /><br />[Dram of <b>mezcal</b> thrown!..-10 HP!...+10 STR! +10 MP!] <br /><br />Because if anything, mezcal would probably boost your magic points/mana and overall strength, but with the unfortunate side effect of taking some health points/stamina, amirite?<br /><br />I littered glasses all over the bar all evening since I couldn't juggle a drink and a camera. I'd put down a glass, only to have another one thrust in my hand just a couple of minutes later. <br /><br />I have to admit, it's kind of freakin' awesome.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-85929037981135829812010-02-09T19:12:00.012-05:002010-02-11T20:15:24.071-05:00Eben Freeman brings "Cocktail All-Stars" to New York<i>or Eben Freeman has a posse</i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiYdo-SRCh3KxaorZ5FZ4cksBqflrDQintBBe1_ZOuioK724YZgvmvfwUYVyVrPHbNcJn3HzXJVM9wR8C0ZG1EubbnekyK_0QLraUznsgJqiT99DoMrG06qNty3IxofJZE2d7ZxkJCr4/s1600-h/MondayRoomGroup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiYdo-SRCh3KxaorZ5FZ4cksBqflrDQintBBe1_ZOuioK724YZgvmvfwUYVyVrPHbNcJn3HzXJVM9wR8C0ZG1EubbnekyK_0QLraUznsgJqiT99DoMrG06qNty3IxofJZE2d7ZxkJCr4/s320/MondayRoomGroup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437155676248126674" /></a><br /><br />For three nights bartenders from around the world are gathering in New York to show off their stuff.<br /><br />Last night was the first of these events, "Things Eurasian: Ancient Flavors, Modern Science at The Monday Room in NoLita," held at the Monday Room in Public with a food menu inspired by Asian flavors created for the event by Public's executive chef Brad Farmerie.<br /><br />I hung around in the in between section of Public's dining area and the Monday room, where the cocktail station was set up.<br /><br />"The idea was I wanted to show people what I'd been working on," Eben said when how this event came about.<br /><br />As most of you probably know, Eben's currently based out of Asia at the moment, working with the sort of amalgamate of restaurant/bar consulting, repping and overall creative agency, Mangkut Group. Most of his work is now more along the lines of development and introducing Asia to what's been happening here in the United States with bars and cocktails.<br /><br />Eben first started doing these All-Star events with Linden Pride in Asia. The first one was in Singapore, and from there to locales like Hong Kong, Thailand, Indonesia, and basically wherever Eben happened to find himself and bringing in others to demonstrate as well.<br /><br />Just as he brought his style of cocktails to Asia, Eben said he wanted to introduce New York to some styles from other places around the world. He also wanted to get New York acquainted better with bartenders not from city as well as get it reacquainted with people from here as well.<br /><br />"We tried to bring in some of Boston, some of San Francisco," Eben explained. "We also tried to get some people who don't get the recognition they deserve."<br /><br />For example, to introduce folks to other Cocktail scenes in Europe besides, say, London or Paris, Nikolaj Brondsted, bar manager for the newly opened MASH Steak House in Copenhagen, Denmark, was brought on board.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NVqvuYZgAPHqCV2j1QWOxI72KnFFret3gIyJkWZNiw9C_K8s5e-8yrQWAwgVRrvhR1lke7D4WgSBhxGkOke2tPFGmSCiUOC5yvqVD-pJ9sC4XOj19bGZ9fNOxhMKIr63QXwAbiDAdpM/s1600-h/GingerPassion.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NVqvuYZgAPHqCV2j1QWOxI72KnFFret3gIyJkWZNiw9C_K8s5e-8yrQWAwgVRrvhR1lke7D4WgSBhxGkOke2tPFGmSCiUOC5yvqVD-pJ9sC4XOj19bGZ9fNOxhMKIr63QXwAbiDAdpM/s320/GingerPassion.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437155921250412066" /></a><br /><center><i>Ginger Passion</i></center><br /><br />For the event last night, Nikolaj made two different cocktails. Ginger Passion (vodka, lychee, passionfruit, ginger, lime) and Peach, Plum and Harmony (Bird's Eye chili vodka, peach, plum, umeshu). I noticed vanilla bean pods in his vodka and asked him about this and Nikolaj said that for his chili vodka he usually uses a vanilla flavored vodka as a base because he feels the spiciness works well with the vanilla flavor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVU6W_NFMD8CUNESvBAuNGhhTUyVxF7ViLybwwDLeZ7Vzq8wmani4_5fmz4taUdedHs9Rf98b-K-4T0Dpgd1sDum24Xt_tqNqinYsf7vQYTVQscHflFrchhWN9fBE6t4SZiAwpBm18D8/s1600-h/JackiePatterson.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 274px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVU6W_NFMD8CUNESvBAuNGhhTUyVxF7ViLybwwDLeZ7Vzq8wmani4_5fmz4taUdedHs9Rf98b-K-4T0Dpgd1sDum24Xt_tqNqinYsf7vQYTVQscHflFrchhWN9fBE6t4SZiAwpBm18D8/s320/JackiePatterson.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437157040605372434" /></a><br /><br />Jackie Patterson from Heaven's Dog and Smuggler's Cover in San Francisco had three drinks on the menu. The Prenup (Buddha's Hand vodka, dry vermouth, whit teal liqueur, lemon and ginger beer), Fleur du Monde (blanco tequila, Domaine de Canton ginger liqueur, Riesling) and the Spice Trade (aged rum, sweet vermouth, allspice dram and orange bitters).<br /><br />Eben was mixing up two drinks. The Corn Flip (Hudson New York Corn whiskey, creamed corn milk, egg). The "corn milk" is regular milk infused with canned cream of corn, then strained. When Eben shook the cocktail, he added a shot of creamed corn for additional corn flavor boost. My impression of the drink was that it was kind of like boozy Corn Puffs. The Triad was made with gin, Shaoxing rice wine, elderflower liqueur, lemon and The Bitter Truth's Creole Bitters.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbYRdhCjUQSGx19F5CdylgAaCY_pfegqDfjBP3lDuQH00BlrYhziNzZmogBkFQYdjXF1qqAmpZf1fruK0T2tzK09T_qX3ZvjFm1hm_xO8x-q9fLEZfOcWqIa1TRd0-TXbAvTT9FaJ2AE/s1600-h/Hidetsugu_Ueno.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbYRdhCjUQSGx19F5CdylgAaCY_pfegqDfjBP3lDuQH00BlrYhziNzZmogBkFQYdjXF1qqAmpZf1fruK0T2tzK09T_qX3ZvjFm1hm_xO8x-q9fLEZfOcWqIa1TRd0-TXbAvTT9FaJ2AE/s320/Hidetsugu_Ueno.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437157169400570914" /></a><br /><br />I was not expecting to see owner and bartender of Bar High Five in Tokyo, Mr. Hidetsugu Ueno, and had a little moment where I totally had a little geek freak out on the inside. Mr. Ueno made two drinks for the evening. A shockingly emerald green Japanese Garden (single malt scotch, green tea liqueur and honey) and the peachy, blushy United (aged cachaca, cherry blossom liqueur and grapefruit bitters).<br /><br />At one point, I bumped into Dave Arnold, head of Culinary Innovation at FCI and beverage mad scientist at large, who was also contributing to the drinks menu that evening.<br /><br />"We got the Rotavapor going in the other room," I overheard him say.<br /><br />"Wha...what is this 'Rotavapor'?" I cautiously asked.<br /><br />"Go on inside and you'll see," Dave answered cryptically.<br /><br />So I set foot into the Monday Room and talked to Fabian von Hauske who was running the <a href="http://en.wikipedia.org/wiki/Rotary_evaporator">Rotavapor</a> to make habanero tequila. Luckily, it was a familiar contraption, since I'd seen Dave demonstrate it at Tales last year.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-_Sf-CLMDIY9FqS7Vqrzy4vU5hBqO-lT6wFxE5ZpO43ESE0iqLDv4Y78vQrwQSYTaEiOKrs_cHat4lzkt84LRzx4s-y1NZO9wceQ8Pd-AreK2T6TIlk8i9rx1nzegfRyWpsAok3tBh8/s1600-h/Fabian_Dave_rotavapor.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-_Sf-CLMDIY9FqS7Vqrzy4vU5hBqO-lT6wFxE5ZpO43ESE0iqLDv4Y78vQrwQSYTaEiOKrs_cHat4lzkt84LRzx4s-y1NZO9wceQ8Pd-AreK2T6TIlk8i9rx1nzegfRyWpsAok3tBh8/s320/Fabian_Dave_rotavapor.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437157457403684194" /></a><br /><br />So how it works is a mixture of pureed habanero and tequila are put in the Rotavapor. The glass bulb filled with the mixture rotates in a water bath which boils at a constant low temperature (usually around 50-60 degrees Celsius, and specifically 54 degrees Celsius when I looked at the machine that night). Dave told me to touch the glass that the mixture was in to illustrate how the mixture itself was cooler than the water bath it sat in. Dave changed the hardware up a bit to make it suit his distilling purposes, but more or less, before its Arnoldization, it's a contraption used for removal/separation of, um, things using evaporation. The additional distilling "hack" added to the machine helps pull the alcohol from whatever you put in the glass bulb in the water bath area and the resulting habanero tequila has all the floral notes and flavors of habanero with just a hint of heat (and curiously enough, none of the color). All the spiciness remains in the ominously red mixture left in the bulb. It reminded me of how nature usually uses bright colors and patterns to warn you, "Hey, this stuff right here will KILL you if you put it in your mouth!...Or at the very least, make your whole GI area feel all uncomfortable like." <br /><br />I also got to talk with Stephan Berg of The Bitter Truth about a mysterious little box he had with him. It was the prototype packaging for a traveler's set of bitters that would be coming out. Stephan said the idea behind a small kit was for both bartenders and consumers. For the former, the "fun-sized" bottles would make it easier to carry a variety of bitters around and if you've traveled in the company of bartenders before, you've probably witnessed firsthand mysterious vials and small bottles of this and that. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1La6I0i869hatS8WjXgjlfEz6eLd0pftay0nHBYBBVhjdbO465q7yjZ3r1aqdaH2Sl5KOBjwTQmKSURMnU8O6TDns2Q8_uGMf4wBIJUT_YU74HZJZJPQJIPaTSlb9J6DXHmeia8Te-M/s1600-h/bittertruth_travelerset.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1La6I0i869hatS8WjXgjlfEz6eLd0pftay0nHBYBBVhjdbO465q7yjZ3r1aqdaH2Sl5KOBjwTQmKSURMnU8O6TDns2Q8_uGMf4wBIJUT_YU74HZJZJPQJIPaTSlb9J6DXHmeia8Te-M/s320/bittertruth_travelerset.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437157692881805938" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdsECMGzYRlJjfNn0-WXGDbQUxRGlo7ObID5jOmwMBwlnAj8BsuWNgwrK6YPPgzF8qsk2EXh2SSAUJy9BEVc_ZiappGdl5J9zRwAVPlZyY4AIqvo2U_u5WMlkSjVw6VbHh_3I6IFFvwg/s1600-h/travelersset2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdsECMGzYRlJjfNn0-WXGDbQUxRGlo7ObID5jOmwMBwlnAj8BsuWNgwrK6YPPgzF8qsk2EXh2SSAUJy9BEVc_ZiappGdl5J9zRwAVPlZyY4AIqvo2U_u5WMlkSjVw6VbHh_3I6IFFvwg/s320/travelersset2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437157784556893042" /></a><br /><br />I mentioned it's funny how he should say that, since it reminded me of Damon Dyer and his tiny bottles of stuff that he used to make drinks on the plane ride down to Tales two years ago and Stephan said, it was funny that <i>I</i> should say that, since Damon told him how enthusiastic he was about the idea. Hahahaha, ah, yes...hm...well, I guess you had to be there.<br /><br />Anyhow, Stephan went on to say that the smaller size provides a way for consumers who are just trying out bitters or stocking their own home bar to own a variety of bitters without being straddled with huge honking bottle that just sort of sits around. <br /><br />Currently the box just needs a bit more tweaking before being released.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com2tag:blogger.com,1999:blog-2086565764636780345.post-64535880799007280422010-01-29T15:49:00.002-05:002010-02-08T17:56:30.369-05:00Punches, acai and absinthe: Rare triple-header eveningI remember how I used to get so excited when I could go to two different events back to back. I felt like such a big kid back when I broke that personal record. Well, those days are gone, now that I've tackled the threefer. Especially more daring-do considering you've actually had event nights back to back.<br /><br />So after whiskey night on the 24, on Monday I left work early to visit the Pegu Club. Dave Wondrich was giving his seminar on punches for Bols Genever. Some of you might remember the bitters presentation I went to a while back, which is also part of this educational series that Bols has been putting on.<br /><br />As much as I tried to leave the office early-ish, by the time I was speed walking west on Houston I knew I thought I'd missed all the interesting bits and was going to just be there for the mingling portion. So imagine how pleased I was when I could hear Mr. Wondrich's voice as I climbed the stairs up to Pegu Club.<br /><br />As I squeezed into an empty seat trying to be as inconspicuous as possible, Dave was explaining the Meriton Latroon's Bantam Punch, dating from 1668, which lists as one of its ingredients ambergris. Yes, <a href="http://en.wikipedia.org/wiki/Ambergris">ambergris</a>. When I thought about it, it made sense, not just because of the whole whaling industry, but because what was ambergris used for historically? With fragrances and scenting. So it made me wonder how much affect it had on the scent and flavor of the cocktail, and I kind of wish I could taste a punch both pre- and post- ambergris addition.<br /><br /><blockquote><b>Meriton Latroon's Bantam Punch (1668)</b><br />- Ambergris<br />- 2 oz. Demerara sugar<br />- 2 bottles Batavia Arrack van Oosten<br />- 2 16-oz piece of Gula Jawa, or Indonesian palm sugar<br />- 12 oz lime juice<br />- nutmeg<br />- water<br /><br /><i>Method</i>: In a mortar or small bowl, muddle a piece of ambergris the size of 2 grams of barley with 2 oz. of Demerara sugar until it has been incorporated. Add 4 oz. Batavia arrack and muddle again until sugar has dissolved. Break up 10 oz. of Gula Jawa, or Indonesian palm sugar, put it in a 4-quart bowl with 12 oz. lime juice and muddle together until sugar has (mostly) dissolved. Add the Ambergris-sugar-arrack mixture and stir. Add 2 750-ml. bottles of Batavia arrack (minus the 4 oz. you have already removed to mix with the ambergris), stir again, and finish with 6 to 8 cups cold water, according to taste. Grate nutmeg over the top.</blockquote><br /><br />Dave, also explained of the use of a mixture of sugar and oils, <i>oleo saccharum</i>, in old cocktails. Citrus wasn't always a common commodity, and to stretch the use of citrus, rather than relying on just the juice of a lemon or lime, the peel, or zest, along with sugar was used to get maximum citrus flavor out of each piece of fruit you used. For anyone who's read Dave's "Imbibe!" this should be familiar in the use of rough loaf sugar in the old punch recipes he featured. These gritty pieces of sugar would be rubbed all over a lemon or lime to sort of grate the zest, but also absorb the oils, infusing the sugar with flavor and scent.<br /><br />The Hot Holland Punch that Dave introduced next used exactly this technique. This punch also highlighted a shift towards the use of gin in cocktails rather and is actually adapted from a whiskey punch recipe. A combination of historical factors, such as the advances in Dutch distilling and William of Orange coming to power with his wife Mary during the Glorious Revolution, increased the distribution, if not popularity of gin in England.<br /><br /><blockquote><b>Hot Hollands Punch (circa 1750)</b><br />- Peel of 8 lemons<br />- 2 lemons, sliced<br />- 20 oz. lbs. (an archaic measurement) Florida Crystals or other fine-grained raw sugar<br />- 2 liters or 2 1/2 750-ml. bottles Bols Genever<br />- spice mix: 1 teaspoon fresh-ground nutmeg to 1/2 teaspoon each fresh-ground allspice and cloves.<br /><br /><i>Method</i>: Muddle the lemon peels in the sugar. Let it sit for an hour to wick out the lemon oil and muddle again (the oleo saccharum that results from this process looks basically like an syrupy oil). Add 16 oz. boiling water. Stir to dissolve sugar. Fish or strain out the lemon peel and add the Genever. To serve, put in crock-pot with 2 quarts water and lemon slices. Add spice mix sparingly to taste. Ladle out also sparingly.</blockquote><br /><br />Unfortunately, Dave is pretty much an unquenchable fountain of historical tidbits, cocktail tips and recipes, which means that while I'm incredibly impressed with the amount of info I got even after being pretty unfashionably late, I can't write it all out without slamming you with a wall of text, so time for Awesome Dave Facts Quickfire:<br /> <br />- Serving punch hot: While probably nice and bracing on a cold day during older times when there wasn't really central air/heating, but is yet another way to boost lemon flavor and scent up another level without adding more of the ingredient. In fact, another practical by product of this "making citrus go as long as possible" technique is it kept people from ingesting too much acids when people would gather around a punch bowl and just drink.<br /><br />- If you're going to serve punch hot, just make sure the spirit you're using is pot distilled. Dave said that pot-distilled spirits have a certain "oiliness" to them that works better when heated. So for example, if you're going to use Scotch whiskey, use a single malt and not something that's blended. Though there are exceptions, like bourbon. But just make sure it's not "too woody" but "You and rich and oily".<br /><br />Oh, and one tip from me. Try some palm sugar. Dave had a jar open on the bar and invited some of us to try it. I popped a hunk in my mouth, and that stuff is mad delicious. It's like Mounds, except, no chocolate, or the weird flavorless sawdust of shredded coconuts that's left in your mouth long after you've chewed out all the tasty juices.<br /><br />One thing interesting about the threefer is how easy it was to see how the different worlds of beverage events. Beverage events work sort of like a Venn diagram. Basically, where all the circles converge, the point is heightened awareness of a product. You can argue and label that as simply marketing, but there's a difference between an event meant for people in the industry, versus those geared towards consumers. And even with the former, you could break that down further to events aimed at those generally in the industry and at the microscopic level, events for those directly responsible with putting drinks in front of a guest. Nonetheless the resulting diagram is messy because at any point it can look like the result of a circus performer who twirls multiple hula hoops at once. All things are constantly in motion with overlaps of varying and dynamic sizes.<br /><br />After the Bols event I trooped on over to Yerba Buena (the one on Perry Street) for a USBGNY mixer. In between being informed about changes made to the USBG by laws and memberships (a tiered system that differentiates between say enthusiasts or people who actually work behind a bar), and a talk from the folks from VeeV, the general mood of the mixer was, well, a mixer. So far, nothing out of the ordinary right? Drink geeks and all that getting together to get to know each other and just hang? Lay down some knowledge?<br /><br />But then came my final stop of the evening for Pernod Absinthe. If the Bols event had the feel of studying for a test with a group of friends, and the mixer was more like a dorm hall meeting where everyone on the floor are sophomores and juniors (not a bad comparison, just setting up the mood to better convey how different these events are), the Pernod event was like walking into one of those crazy-cool parties you always see in alcohol commercials. Like people throwing guerilla parties in subways or attractive people dressed in ironically unattractive outfits writhing away to house music in a basement somewhere. Add a dollop of a gallery opening to that, and that was the party, because, really it was a party. No polite terminology like "mixer" here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VZ5St-PTV1QWg_R_GxAVul1eaX84d-1EonF0VwdAIdG7tIjtVzSmGxHOf951Wyef0f71mFiWuW2VUqyz5EPJucTw2gVImeEEgyYYv4zb3rkPyn5PG05eU-pQ5wOgD-_CdgELvgZIBK4/s1600-h/PernodCabaretInvite.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 196px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VZ5St-PTV1QWg_R_GxAVul1eaX84d-1EonF0VwdAIdG7tIjtVzSmGxHOf951Wyef0f71mFiWuW2VUqyz5EPJucTw2gVImeEEgyYYv4zb3rkPyn5PG05eU-pQ5wOgD-_CdgELvgZIBK4/s320/PernodCabaretInvite.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5436009822465806866" /></a><br /><br />You could tell the event was making modern ties to the historic relationship between the arts and absinthe. The event was called "Histoire Vertes," and was described as "a version of a Cabaret Nouveaux." A lady downstairs posed with an elaborate outfit of scintillating red that flickered like flames, the work of stylist Cynthia Altoriso. Pretty cool stuff actually. <a href="http://www.behance.net/vinas">Some more of her work</a>, but NSFW for artsy nudity here and there. Photographer David White snapped images of Cynthia's work creating a series of absinthe posters, one of which came as image used for the invite. There was a DJ, pieces of artwork all over the place (both including the obvious kind, and the kind where you can't tell if that's a display or someone's hat hanging from the corner of a shelf). There was even a barber doing his thing independently of the event. That was his work space, the organizers of the absinthe party asked him if he wanted to stay open during the event, so he did. So the result was you felt like Alice in Wonderland. You tumbled up a narrow flight of stairs, only to find yourself in a dimly lit bar area with platters of food scattered about, people hunched around lavishly set up tables, absinthe fountains everywheeeeeere...then you're standing around in brightly lit space seeing people getting their haircut. So you back yourself back into the bar/lounge area, find a set of stairs, walk down, and all of the sudden I'm at a fashion/art party.<br /><br />It was fun seeing the familiar bartenders, brand reps and other writers thrown into the mix with unfamiliar people from the creative industry. It was a whole different kind of energy. When I heard Pulp's "Common People," I decided I should finish my second Pommes Dilettantes (Pernod Absinthe, Absolut Kurant, St. Germain, peach bitters, unfiltered apple juice, fresh lemon juice) and start heading out the door. <br /><br />Tangent: I don't know, as much as I like Pulp, hearing "Common People" at parties always makes me think I should be heading home. I think it's because Pulp played in public locations that are not bars, your friend's car in an almost empty parking lot with all the doors opened or, I don't know, an actual Pulp show or something conveys to me the feelings of the last dying couple of minutes of a house party. <br /><br />Let me set the scene. The few people left are taking way too long to gather their crap and go home. Friends are trying to wake up passed out compatriots because the host is trying to clean up around the bodies draped over random bits of furniture. Meanwhile, you've been wanting to leave since an hour ago, but you can't because your friend is vaguely explaining his feelings to the girl he's had a crush on forever by hijacking the sound system and earnestly explaining the significance of some band that he just started listening to that summer. You're seriously contemplating that maybe you should just ditch him, however, experience tells you this will not end well, and he's going to need a shoulder to cry on on the way home. When you all finally rally and leave, you and your group of friends will end up driving around singing along badly and loudly to Blur's "Girls & Boys" to cheer him up until you all decide you want food and end up in a Denny's parking lot with all the doors wide open blaring Pulp.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-89162454032895260082010-01-25T02:48:00.006-05:002010-02-01T00:46:07.284-05:00Whiskey night Sunday, Sunday, SUNDAY!!!I got an invite from Skyy Spirits to come on down to The Back Room and meet some distillers for whiskey brands in their portfolio. I wasn't sure if I wanted to be going to an event on a Sunday when I knew I had to be in work early the next morning, however I reasoned, "Well, it's only a two-hour event. Even though it's starting at nine, it's supposed to end by 11. If I just go for a bit I can be home by midnight."<br /><br />So I ask you, dear, reader, why was I at Nurse Bettie with Carmen Carroll, Jason Codd, Jonathan Forester, Abigail Gullo shooting pickle backs served to us by Moses Laboy? I mean, we just got out of a whiskey event for crying out loud. Who the does this kind of thing on a Sunday night?<br /><br />To paraphrase a phrase so overused I really feel terrible even bringing it up again and I know this is going to be really groan-worthy, but: the alcohol industry is a hell of a drug.<br /><br />As much as I treasured the last fleeting hours of the weekend, it seemed like a waste to lash myself to the mast of the comforts of my own home and resist the siren call of whiskey just because I didn't want to change out of my pajamas. And as I joked to Naren Young, whom I saw at the event when I finally did arrive there about an hour late, I'd kind of been decommissioned from scrabbling about events for too long. I thought whiskey would be a good way to get warmed up again.<br /><br />As tucked away as The Back Room is in that New York-y speakeasy way, if this had actually been a party happening during Prohibition the place would've been raided within an hour of starting because I could smell all the liquor through the closed door...from about three feet away.<br /><br />Now a tasting or industry meet and greet would probably makes one instantly think of rows and rows of stalls in a convention hall type setting, but the "bar collides with the library or drawing room of some landed gentry or the Drones Club" atmosphere of the Back Room was having none of that.<br /><br />Instead, different brands reps were camped out, scattered around, mingling with everyone like your usual polite cocktail party. You didn't know who you were talking to from where until you sat down in a circle of chairs or accidentally bumped into somebody and noticed what bottles happened to be sitting on the table or in their hands.<br /><br />That's how I found out I was sitting in front of Jimmy Russell, master distiller for Wild Turkey.<br /><br />Mr. Russell obligingly posed for photos with people and chatted with everyone sitting around the table and poured them a nip from the different bottles sitting on the table. I'm not going to lie, Mr. Russell is everything you'd imagine a distiller from Kentucky to be and more. I just liked hearing him talk.<br /><br />I also got to talk to Dennis Malcolm, master distiller and general manager of the Glen Grant Distillery Company. Besides patiently explaining and letting me try the Glen Grant 16-year-old single malt whisky, I also peppered him questions about the slightly (to me) nebulous nature of distribution. For one thing, the 16-year-old I was sipping on is just now available in the U.S.<br /><br />So as I was asking Mr. Malcolm about different availabilities and whatnot, he mentioned that Glen Grant also produces a 5-year-old whiskey, only available in Italy. I asked him why that was, and according to Mr. Malcolm, that is because in the Italian market, clarity is highly prized, so the the clarity and color of the 5-year-old does really well. The more you know.<br /><br />Auchentoshan's head distiller Jeremy Stephens told us what "Auchentoshan" means ("corner of the field," if you're curious and don't have Google handy), and it was kind of funny to have someone explaining their product to you, yet having it distinctly feel like you got pulled into a conversation at a friend's house party because you're all sitting on couches. Someone from Tullamore Dew slipped in a tray full of teacups to offer all of us a sip, setting off a playful "argument" about the merits of Scottish whisky and Irish whiskey.<br /><br />The entire event was geared towards a sort of laid back, "come hang out, try out some of our stuff" feel. To highlight this, a table was set up where people could mix their own drinks and submit their recipe for a contest.<br /><br />Abigail Gullo won, and I wish I could remember what was in the drink. My apologies to Abigail (let me know what was in it if you see this) but by that point in the evening, quite a few things in my brain had been compromised from concentrated drinking of brown liquor, which is exactly how you end up thinking that following people to a bar just a few feet away for some more drinks is a pretty good idea.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-59244410668094879472010-01-06T18:56:00.011-05:002010-01-06T22:50:10.750-05:00Angostura bitters rationing, scary headlines, cocktail trends and youI almost wrote on Facebook "Oh nos!!!!!1 They're takin' our Angostura bitters away, hide the women and children!!!1" in response to a friend linking me to a <a href="http://gothamist.com/2010/01/06/will_bitters_shortage_finally_kill.php">Gothamist</a> post basically similar to an earlier Eater post on the <a href="http://ny.eater.com/archives/2010/01/williamtigertt_6.php">Angostura bitters</a> shortage that was posted the day before. However, I've realized over the years that sarcasm doesn't really carry all that well on the internet sometimes. <br /><br />At the end of a long work day the headlines were alarming since this is something threatening the supply a good cocktail. However, I still chuckled at William Tigertt's funny <a href="http://twitter.com/williamtigertt/status/7414982358">tweet</a>: "Panic! Angostura bitter plant shutdown. NYC distributors rationing 3 bottles per account. Hording begins as cocktail doomsday clock hits 11." <br /><br />Yes, if Angostura were to disappear off the face of the earth, it would be tragic, but luckily that wasn't really the story. Angostura bitters will not never exist, ever, you're probably just going to have to wait a bit for it. In fact, guys, it's January! The Bitter Truth folks announced that their line bitters will be <a href="http://the-bitter-truth.com/2009/12/30/the-bitter-truth-enters-u-s-market/"> available in the United States</a> starting this month (and y'all can stop hitting up Stephan Berg).<br /><br />Of course, I won't poo-poo just how much of a pain this is going to be for bartenders and managers. But at the same time, if you're a regular reader of <a href="http://www.nrn.com/">Nation's Restaurant News</a> (wink wink nudge nudge) when it comes to day-to-day operations, shortages, discontinuations, hiccups, or any number of things are all part of being in the industry and the controlled chaos that is the back of the house.<br /><br />If anything, from talking with bartenders who work in the bars and establishments that a shortage of this nature would affect, I always got the impression they also juggle with this sort of thing all the time in different scales. Two words for you: seasonal fruit. In fact, if we want to start up some widespread rioting and the looting of fruit stands and produce sections across America in the impending Cocktailopocalypse, let's talk about <a href="http://www.bloomberg.com/apps/news?pid=20601085&sid=ai2jy33Z6aSI">cold weather in Florida</a> threatening citrus crops. (My next blog entry title, "Yo Angostura, imma let you finish bringing the supply back up, but the lack of citrus due to unseasonably cold weather is what will clearly spell the doom of cocktails for all time. FOR ALL TIME" or "I have no lemons, but I must squeeze").<br /><br />Though, honestly, with my years of watching horror and disaster movies, I'm going to have to take a quick break here to knock on wood simply because displaying this sort of naysaying is how most of these movies start: <a href="http://www.imdb.com/title/tt0120461/">"Pffft, a volcano? In Los Angeles? Please, I'm going to go about my daily life despite ominous talking heads on the morning news warning me about...OH GOD I JUST STEPPED IN LAVA. WHY."</a> <br /><br />Joking aside, on a day-to-day basis, there are many things on cocktail bar's menu that can go wrong. Ever sit at one of the city's fine cocktail establishments and order a drink only to have your bartender tell you, "Oh, we actually didn't get [cocktail ingredient] today, but I can make you a variation using something else" or "We're out of [cocktail ingredient], but if you're interested in this particular spirit/flavor I can also whip something up for you."<br /><br />Angostura is irreplaceable, of course, however, let's not forget that our greatest weapon in the fight to stave Cocktailopocalypse isn't any one ingredient or an inanimate thing. It's bartenders and their knowledge. You know, sort of like how the proverb goes: "Give a man a fish..." etc., etc.? Except, it's more like, "Well, who's going to fish the fish if there's no one around who knows how to fish anyway?" One of the things I've heard a couple of times is that one of the biggest hits to cocktail culture recovery after Prohibition was the diaspora of the skilled people who worked behind the bar. Not having good aged spirits around didn't help either, but even with great products we need those who know how to use it. <br /><br />I truly do hope that bartenders will be able to get through the inconveniences and this shortage is only temporary.<br /><br />At the same time, as we talk of bitters, we should also keep in mind that there are people out there who work hard to try and recreate incarnations of other bitters of the past and others experiment in creating bitters and flavorings all their own. So even in times hardship and shortages we also have people always working towards innovating and creating.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-1823096926543894572009-09-25T14:05:00.008-04:002009-09-25T18:04:23.767-04:00Manhattan Cocktail Classic Preview is looming on the horizonAs most of you probably know by now, New York finally has its own cocktail extravaganza.<br /><br />Tickets for the <a href="http://manhattancocktailclassic.com/events/">Manhattan Cocktail Classic</a> preview (Oct. 3-4) went on sale on Labor Day. According to Manhattan Cocktail Classic founder and director Lesley Townsend, tickets for Sasha Petraske's seminar on the home bar sold out in a blazing three seconds. <br /><br /><i>However</i>, I've been hearing it through the grapevine that there are still some tickets available, especially with certain details got hammered out a little later than others. For example, tickets are still up for grabs for the late add-on barware seminar with Don Lee, Alex Day and Greg Boehm .<br /><br />You can still buy tickets to pick Phil Ward's brains at Mayahuel, hear about Prohibition in cool accents from Charlotte Voisey and Simon Ford, and party and rub shoulders with folks at the Gala.<br /><br />Seriously, though, three seconds? Even last week's much hyped pre-sale of tickets for the first of Pavement's reunion shows didn't sell out that fast.<br /><br />"It was really really fun to watch," Lesley said over the phone about tracking ticket sales. "The first 10 minutes were absolutely ridiculous. I was laughing and screaming the whole time."<br /><br />If you note, the word "preview" is in the title. So to alleviate any confusion that might still be out there, this is a preview of the Manhattan Cocktail Classic. The actual Classic is taking place May 14-18. Funny story: Lesley said that at first the plan was to make it a sister event with San Francisco's Cocktail Week, but too many people wanted to celebrate drinking and drink-making on both coasts, so the date was shifted by a whole week. There's still a small overlap, but enough of a buffer.<br /><br />"I certainly didn’t think it’d get this much attention. The whole point of preview initially was to drum up media attention for the main event," Lesley said.<br /><br />It's not hard to see why the preview itself is such a big deal. It's the anticipation. With the history and current cocktail and bartending millieu in New York, it sort of makes you go, "Why wasn't this organized before?"<br /><br />Exactly the thought that Lesley had when she sent out an email about a year and a half ago, innocently asking the folks who now make up the advisory board why New York didn't have its own event like <a href="http://www.talesofthecocktail.com/">Tales of the Cocktail</a> or <a href="http://sfcocktailweek.com/site/">San Francisco Cocktail Week</a>. Next thing you know, a chain of emails started.<br /><br />"Every time I saw any of them over the course of the next year, they’d kick me in the shins. And I finally just realized if I didn’t do it right now, it was going to happen. It was only a matter of time because there was such a desire and a need for this to happen," Lesley explained. "Truthfully the cocktail community in New York is so strong...for us to not have our own event? It was long overdue."<br /><br />The preview is supposed to be a little taste of what the real thing will be like. It's a little bit of education and a little bit of the New York bar experience. There are seminars, but also several of the city's bars and cocktail lounges, like the Clover Club and Pegu Club, are part of "Stories from Behind the Bar." For the "Stories" series of events, people can purchase a ticket to hang out in some of the bars on Saturday afternoon to see the place when it's not packed and doing business and get a chance to talk to the people working there. And, of course, sip on some drinks. <br /><br />The idea is not only to break down any preconceptions of exclusivity that might keep some people away from visiting these bars and encourage them to go out and enjoy the establishments in New York, but also to acknowledge some of the blurring of lines between the consumer and professional world when it comes to New York and cocktails.<br /><br />"There will always be a big consumer aspect to this. In NY there’s this huge degree of overlap between the enthusiasts and the cocktail geek community," Lesley explained, and trying to separate the two is not a necessarily easy task. However, for the Classic proper there are still some plans in the works for more specialized skill and trade seminars to help further educate other bartenders in the city who want to learn more about their craft.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-31427354465555706322009-09-25T11:05:00.003-04:002009-09-25T13:49:31.769-04:00Gin and musing about cocktails and drinks in generalAfter Tales, I needed a break from the blog. A month-long one sounded about right. I guess most people announce they're going away for a sabbatical or some such, but that's if they decided ahead of time to take such a break. For me, it was more like I was simply elbow-deep in NRN.com as we continue to make things better and shinier for folks. Yes, some of you might forget I have a day job. Well, I guess this too is part of my day job, but I mean day job as in duties I handle proper when I'm not out there breaking it down on this blog with what's popping with cocktails.<br /><br />It's events season. Is there really a season for events? I don't know, it certainly feels like it though. You kind of notice an ebb and flow of things.<br /><br />For one thing, I've been in Madam Geneva way more times than you should be able to count in the past week. About two weeks ago, I met some folks representing Oxley gin, a new small-batch gin that is coming out. I couldn't help but note that it went back to the <a href="http://www.nrn.com/article.aspx?menu_id=1386&id=369568">trends panel at Tales</a>, where folks basically were talking about gin becoming the new vodka. More varieties, different producers and the like. And also, just how this sort of local, organic, whatever church of food you go to way of thinking that people have nowadays is also definitely making a mark on alcohol. People paying attention to more of the small-batch, independent or even local joints that are making their own thing.<br /><br />You even see it in how some of the larger spirits brands are marketing themselves to consumers. They still highlight the beautiful young people living it up, but there's definitely a noticeable spin on that they're going for a certain image whether you want to credit that to the steady rise of craft cocktails, trying to convince people of something being worth a luxury during times when people are trying to spend less or the popularity of "Mad Men" and their retro drinking habits and tastes.<br /><br />For example, Tanqueray has had new ads that both talk about the type of fun-seeking cosmopolitan sophisticate that would drink their product and also the crafted mix of botanicals and ingredients that go into their product.<br /><br />Ketel One has its GQ-looking versions of the "dudes' night out" commercial trope that seem to be playing on a modern version of dapper "Mad Men" attitude.<br /><br />Or how about Bacardi, which recently started airing commercials talking about the brand's place in history? Right down to the detail at the end with a beautiful bar with a marble top being tended by mustachioed gentlemen who is supposed to be the master bartender of yore, but in all seriousness looks like half the dudes I know working behind the stick.<br /><br />These ads come about from trend spotters noticing which wave to catch that will grab the attention of those spending money out there. More people nowadays are aware of crafting sophisticated drinks. The bombs and kamikaze club crowd isn't going away any time soon, but there is a growing crop of sophisticated consumers with a certain edge to it. Beer geeks, cocktail geeks, whiskey afficionados, what have you. They're young DIY-ers expecting more and wanting to learn more when they walk into your bar, or quite possibly they're coming in already armed with some knowledge of their own.<br /><br />The democritization of cocktail geekery isn't really new. Just tracking the careers of some of the folks in the game nowadays can show you that. People who had day jobs not having to do with bartending or the nightlife at all, yet are in the biz thanks to passion for the trade; the folks I've met when I started this thing two years ago that shot up into the stratosphere in that span of time easily; and even the constant waves of new people I meet. It's both exciting, and...just crazy how all of this is blossoming right before your eyes. The feeling that I can probably date myself to a "generation" of New York night life is just ridiculous to contemplate. Though I guess the people nowadays waxing nostalgic about Palladium and The Limelight and seeing James St. James guest on "America's Next Top Model" might not have anticipated this themselves in the 80s-90s.<br /><br />And now I feel like there's a new generation coming up. Last night I was at Madam Geneva again. This time Tomas Delos Reyes, who recently started bartending there, sent me an invite for a Nirvino event sponsored by Tres Generaciones. Nirvino is basically a sort of community for drink and bar reviewing. The crowd was a mix of people in the biz and amateur afficionados. <br /><br />As jokes passed around about having 50+ friends in common with people on Facebook and the idea of tweetups, all of the sudden I found it kind of funny I had started rereading "No Country for Old Men." I began to hear Tommy Lee Jones' voice in my head sounding something like:<br /><br /><i>I started writing this blog when I was 23. Just two years after Uncle Sam says you can start drinkin. But he was no uncle of mine. Got to know a lot of bartenders in my day. It's always been a community. A town of sorts that existed along the river beds of bar tops where booze flowed freely, but you needed to pay to get across for a sip. Like that Charon character I remember readin about in a textbook in the fifth grade. Had my first sip of gin then. Thought that was probably pretty close to what the Styx would taste like. But nowadays these kids got technology. I had a notebook and a pen. A digital camera if I was lucky. I guess luck had everything to do with it. I reckon though most people make their luck nowadays...</i><br /><br />Not that I mean that I felt like I need to quit before I get shot in the back during a drug deal gone bad or a "get of my lawn" kind of way. It was more just the similar sentiment of awe in seeing a new model of doing things just unfold. It reminded me of back when I interviewed Dave Wondrich for a story in our NRN 50 special issue about food and beverage industry survivors. Talking to him about cocktails and how they've survived ups and down throughout the years, I had to ask Dave how he felt about the future of cocktails. He said (part of the quote ended up closing out my story) that sure, maybe the whole thing was trendy, maybe interest would cool a little, but it'd never go away. It certainly wouldn't disappear like it did during Prohibition. There's just too many people with the knowledge out there, and too many ways for people to share it.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-23842325382182955162009-07-20T11:13:00.001-04:002009-09-25T12:21:36.771-04:00Blogging Tales of the Cocktail post Tales, finishing things offWITH PHOTOS!!! <br /><br /><a href="http://picasaweb.google.com/standardsandpours/TalesoftheCocktail2009?authkey=Gv1sRgCLTSnbb2nra7rQE#slideshow/5385266483517919650" target="_blank">Click here for full-screen slideshow and captions</a><br /><br /><embed type="application/x-shockwave-flash" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fstandardsandpours%2Falbumid%2F5385266476201335745%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCLTSnbb2nra7rQE%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed>Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-7778993672296030362009-07-15T01:02:00.001-04:002009-09-25T00:37:08.832-04:00Blogging Tales of the Cocktail 2009 post Tales: Day 2So I got back and I've finally recovered and got some time gather my thoughts on Tales. They really shouldn't end Tales on a Sunday just for the people who have to head back to regular 9-5 jobs after the whole, but I digress.<br /><br />July 9<br /><br />Some seminar highlights worth mentioning:<br /><br />"Mixologists and Their Toys"<br />Moderator: <a href="http://www.talesofthecocktail.com/people/moderators/1045">Erin Williams</a>, Cointreau brand ambassador<br />Panelists: Don Lee, PDT; Evan Wallace; Xavier Herit, Daniel; Fernando Castellon<br /><br />This seminar was packed. Don quickly demonstrated his atomizer stencils (<a href="http://nrnstandardsandpours.blogspot.com/2009/03/pretty-pretty-pictures-on-your-drink.html">previous mention</a>), then peaced out to go back to work with the apprentices. For anyone interested to in making their own stencil laser cutting, check out thingiverse.com to get the <a href="http://www.thingiverse.com/thing:315">files necessary</a> for the PDT logo stencil to try out. The little lines you see breaking up the logo are little bits of plastic necessary in the stencil to hold it together, so Don advised that the more complicated the image, the harder it would be to make it look good AND have it all in one piece on one stencil.<br /><br />Fernando Castellon and Xavier Herit both talked about spherification.<br /><br />"Everything you see, you must taste it...quality should be first, looks second," Fernando said about using new mad scientist techniques for cocktails, before going on to show off the Cointreau caviar he created when Cointreau approached him to make a cocktail with gold inside for Cannes.<br /><br />Just looking at the set up on the table like beakers and magnet stirrers, you could tell how crazy scientific things were going to get. <br /><br />Fernando made sure to tell those attending, "Everything you see you must taste it...quality should be first, looks second."<br /><br />Using a gelifier that reacts to a calcium bath, Fernando made his spheres that he explained were more capsule like with a sort of burst of flavor/liquid in the middle.<br /><br />Water, juices, any liquid works well as long as the ph isn't too low, but gelifier doesn't mix too well with liqueur or spirits. So, he mixed a gelifier (sodium alginate) with water, but also mixed it with maltrodextrin to help with the texture. He then mixed that mixture (one part sodium alginate to 3 parts maltodextrin) using a magnetic stirrer adding the gelifier powder mixture little by little to not make clumps, and added the Cointreau and gold flakes (obviously, edible 24 karat gold flakes) right before making the spheres.<br /><br />While calcium chloride has been used plenty of times for this type of process for the calcium bath, Fernando said he found calcium chloride to be a bit aggressive as well as leaving an aftertaste, so instead he prefers to use calcium lactate.<br /><br />One protip Fernando offered was that using a syringe to make spheres causes a small problem. The first liquid you drop into the calcium bath is going to sit in the bath longer than the last drop, becoming harder and harder. Also, it's a little time consuming when you have to make a whole bunch, so he found out that he could make a whole bunch by putting the liquid into a pearl dispenser, or in layman's terms, a parmesan cheese dispenser. The if you mixed the gelifiers properly, the liquid should be thick enough (and not clumpy) for droplets to rain into spherification ready droplets out of the cheese dispenser's holes.<br /><br />Next was Xavier Herit, head bartender at restaurant Daniel here in NYC. He was also showing off the strawberry pearls he makes over at Daniel used in the Strawberry and Pearls, which is a strawberry margarita served with the pearls.<br /><br />On thing that stood out to me about what Daniel was saying was his enthusiastic announcement that, "I'm here to show you that you can do it."<br /><br />Xavier began serving the pearls a year ago, and he's been able to serve this product in an actual working bar. Daniel also added that it definitely helped with garnering attention as well as publicity for the bar.<br /><br />"People would say, 'Oh, did you see the bartender with the syringe?'"<br /><br /><br />"Chemistry of Cocktails (How Alcohol Works and Its Implications for Mixology)"<br />Melkon Khosrovian, Modern Spirits<br /><br />I think the most interesting bit I got out of this, and I think several other people from the seminar would agree with me, is the role of the proof of a beverage and the fat content of the food when it comes to pairings.<br /><br />I have to admit, I'd never personally given that much thought when it came to cocktail and food pairing situations.<br /><br />I mean, yes, things like flavor, portion, temperature and the complexity of flavors make a difference as well, as Melkon explained, but some people forget to think of proof.<br /><br />The fact is that the higher to proof, the better the drink is at cleansing the palate of fatty foods. Melkon explained in depth about how fat is hydrophobic, so it repels water. Wine usually does not have enough alcohol to absorb and cleanse the mouth of some fattier foods.<br /><br />To illustrate that point, everyone got a bit of cheesecake with two small glasses, one was just vodka, and another diluted. In a side by side comparison, I could tell that the full strength vodka definitely cleared up the mouth almost like an astringent to an oily teenager's face.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0tag:blogger.com,1999:blog-2086565764636780345.post-85922216516936161372009-07-09T02:01:00.002-04:002009-07-09T19:45:35.438-04:00Our (wo)man in New OrleansJuly 8 <br />As I sat in Laguardia airport after my delayed flight was canceled, I thought to myself, "Man, maybe I wasn't meant to go to Tales of the Cocktail this year."<br /><br />Somehow the ineptitude and just plain terribleness of an airline that shall remain unnamed I found myself on one of the last flights out of NYC to Atlanta...where I'd, I guess, just stick out my thumb and hope a plane takes me to New Orleans in the morning.<br /><br />Compared to <a href="http://nrnstandardsandpours.blogspot.com/2008/07/tales-of-cocktail-2008-new-york-july.html">the last time</a> when I flew down to New Orleans last flight down, I found myself on a plane to Atlanta stuck behind a little girl who kept trying to sublimate herself into the airplane seat, and a row before her, a kid trying to sneeze his entire endocrine system out at 2 minute intervals, and a seat that stiffly wouldn't move back at all, I was in my own personal hell. And if that wasn't punishment enough, three hours of sleep at a dingy hotel/motel that had me worried I'd wake up covered in insects of some sort.<br /><br />Luckily, in the bright light of day, with a breakfast of four Krystal sliders at the airport, things started to look up. I managed to find a seat on the first flight out of Atlanta and I arrived in New Orleans in time to attend the first session of Tales of the Cocktail, Big Trends 2009.<br /><br />With moderator Ryan Magarian, co-founder of Aviation Gin and president of the cocktail consulting firm Liquid Relations, the panel included im Meehan, co-owner of the cocktail lounge PDT in New York, Michael Waterhouse, proprieter New York's Dylan Prime and Devin Tavern, and Simon Difford, owner and editor of Sauce Guide Publications.<br /><br />Fresh and seasonal fruits and veggies as ingredients, as well as the popularity of gin were discussed as the group on stage talked through different trend worthy elements for 2009.<br /><br />While the panel agreed that gin was big, the panel had differing opinions on what other spirits are on the rise. Jim mentioned how mezcal and tequila seemed to be something to pay attention to from what he's seen in New York, naming Death and Co. alum Phil Ward's new tequila and mezcal cocktail lounge Mayahuel.<br /><br />Jim also thought that rye whiskey was the "giant white elephant" in the room. Even without a lot of innovation with the spirit itself, "you can't help but be astounded by the success of rye whiskey this year."<br /><br />“We can't keep it on the shelves."<br /><br />Simon though, commented that in Europe, rye whiskey is still something behind the bar for the bartender, and that general consumption by the bar going public isn't up there yet to be considered a trend there.<br /><br />Waterhouse said that while mezcal wasn't a spirit that has a big call in the type of operation he runs, definitely tequila and gin are<br /><br />More importantly, people are beginning to take notice of smaller artisan distillers. "It's green, it's small, it's local it's homemade, people are looking for this...People love that there is someone handcrafting products. People love that. You see these little soda companies. That's the big thing in spirits that I find."<br /><br />Being proactive and taking control was the theme for the panel discussion on managing costs.<br /><br />“My initial gut reaction to that is we're all living in this recession, which is the biggest bargaining tool I've had all my life. Especially in wine. There are a limited amount of buyers and a lot of wine going unpurchased. If you're not out there negotiating prices as a mult-unit chain you're doing yourself a disservice,” said Tylor Field, vice president of wine and spirits at Morton's Steakhouse. <br /><br />“A lot of people put the ix-nay on new products or development coming in. For those people that are forward thinking and are ready to go when the turnaround hits, those are the people that are going to see the results of keeping the development flying,” Kathy Casey, president of Kathy Casey Food Studios and Liquid Kitchen said.<br /><br />I was still tired after my almost 16-hour trek to New Orleans, but made an effort to stop by the reception party hosted by Beefeater Gin in order to see who I could run with. <br /><br />Don Lee and John Deragon were heading up the apprentice program this year. With a lot of the juicing outsourced to kitchen staff, the plan was to give apprentices more time actually batching and preparing the different drinks and attending seminars. At the reception Don told me that this year the group was definitely larger than the last with <a href="http://www.talesofthecocktail.com/people/apprentices/">more than 30 people</a> on the apprentice list.<br /><br />I saw Daniel Eun, who now lives on the West Coast studying law, but he still finds time to bartend.<br /><br />A lot of last year's apprentices, like Daniel, returned for a second go around. Folks like Cassie Fellet, LaTanya White, Thomas Waugh and Jacquelyn Leon.<br /><br />I saw some new face working the events as well like Nicholas Jarrett from Apothecary in Philadelphia.<br /><br />I walked around saying hi to folks when I found myself at a table Stephen Beaumont and his wife Maggie were stationed at. The last time they'd seen me was when I almost mowed them down drunkenly stumbling out of the phone booth as I was leaving PDT quite a while back. I was sheepish to say the least.<br /><br />Stephen Beaumont said, "I've been telling several people...this year is the year Tales goes huge."<br /><br />Not that last year or the year before weren't huge affairs, but this year it definitely seemed...well...just humongous. I was curious as to what this year was going to be like.Sonya Moorehttp://www.blogger.com/profile/00117564843486883430noreply@blogger.com0