tag:blogger.com,1999:blog-50366317989062551012024-03-12T18:49:54.582-07:00Behind My MahoganySips and Tips from the Elixir StickH.http://www.blogger.com/profile/04786403382387484927noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-5036631798906255101.post-4959332217217576352016-05-23T11:00:00.003-07:002016-05-23T20:07:50.138-07:00#RumEducation: Keep the Bajan Punch in Your Back Pocket!<h2>
<span style="font-family: "verdana" , sans-serif;">Every Bartender Should Know This Drink and Its Story</span></h2>
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<a href="https://1.bp.blogspot.com/-rRqTcWyXTs4/V0NEu_sbcsI/AAAAAAABUro/w0JRg5fJvaU7b0AEVKgeuXE-y78THv9bACLcB/s1600/m_Elixir%2BBajanLovePunch%2BMt%2BGay%2B%2528photo%2Bby%2BJonathan%2BFong%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-rRqTcWyXTs4/V0NEu_sbcsI/AAAAAAABUro/w0JRg5fJvaU7b0AEVKgeuXE-y78THv9bACLcB/s320/m_Elixir%2BBajanLovePunch%2BMt%2BGay%2B%2528photo%2Bby%2BJonathan%2BFong%2529.jpg" width="213" /></a><span style="font-family: "verdana" , sans-serif;">As part of my contract with the Authentic Caribbean Rum #RumEducation program, I was asked to write a piece about rum. At the time I was working on a new menu for Elixir and I wanted to put the Bajan Punch on the Classics Menu, as I had been making it for myself a lot. Here's the story behind that great classic drink. And as with any classic, I've done several spins on it. The Bajan Love Punch is one I just had on the Elixir Spring Menu, and I'll share it below. Basically, for spring, I infused the rum with some chamomile to give it a floral character, and I sweetened it with some Disaronno for a nuttiness that both compliments the rum and the chamomile. </span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="http://www.acr-rum.com/en/the-rum-post/news/view/keep-bajan-punch-pocket" target="_blank">Here's the article</a> I wrote that speaks to the history and true </span><span style="font-family: "verdana" , sans-serif;">Barbados </span><span style="font-family: "verdana" , sans-serif;">connection of this great and simple punch that every bartender should know. Be sure to register on the </span><a href="http://www.acr-rum.com/" style="font-family: verdana, sans-serif;" target="_blank">ACR website</a><span style="font-family: "verdana" , sans-serif;"> and when the program gets refunded later this year, you'll hear from us! I hope to be back on the road teaching the glories of Authentic Caribbean Rum soon! </span><br />
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<span style="font-family: "verdana" , sans-serif;">If you re-post this article, please use the hashtag #RumEducation. Go ahead and search that tag and you'll find rum posts from other ACR educator brethern around the world!</span><br />
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<a href="https://4.bp.blogspot.com/-0kuxfW6sP1w/V0NEtbAw21I/AAAAAAABUrk/-L2-uFfQuzYSpuF3D25X0HI5kIQlMpFkgCLcB/s1600/m_Elixir%2BBajanLovePunch%2B%2528photo%2Bby%2BJonathan%2BFong%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://4.bp.blogspot.com/-0kuxfW6sP1w/V0NEtbAw21I/AAAAAAABUrk/-L2-uFfQuzYSpuF3D25X0HI5kIQlMpFkgCLcB/s200/m_Elixir%2BBajanLovePunch%2B%2528photo%2Bby%2BJonathan%2BFong%2529.jpg" width="200" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif;">Bajan Love Punch</span></b></h3>
<span style="font-family: "verdana" , sans-serif;">1.5oz Chamomile-infused Mt. Gay Black Barrel Rum</span><br />
<span style="font-family: "verdana" , sans-serif;">1oz Disaronno</span><br />
<span style="font-family: "verdana" , sans-serif;">1oz Lime</span><br />
<span style="font-family: "verdana" , sans-serif;">.5oz demerara syrup</span><br />
<span style="font-family: "verdana" , sans-serif;">Lime wheel</span><br />
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<span style="font-family: "verdana" , sans-serif;">Add all ingredients to a shaker, fill with ice, shake well and strain over fresh ice in a bucket glass. Garnish with a lime wheel. </span><br />
<span style="font-family: "verdana" , sans-serif;">To make the infusion: Steep ¼ cup chamomile flowers into one 750ml bottle of rum for 24 hours and strain out with cheese cloth.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Photos: Jonathan Fong, all rights reserved</span><br />
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H.http://www.blogger.com/profile/04786403382387484927noreply@blogger.com03200 16th St, San Francisco, CA 94103, USA37.7649878 -122.4243319999999937.7645953 -122.42496249999999 37.7653803 -122.42370149999999tag:blogger.com,1999:blog-5036631798906255101.post-88176929768618434932013-12-19T12:07:00.000-08:002013-12-24T21:37:10.271-08:00This Year's New Holiday Cocktails!<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Holiday Cocktails 2013</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It's that time of year again when I try to make another twist on the Egg Nog, as well as get creative with holiday cocktails! This year I have a few new ones and a video of an old standard of mine:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">First.... </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Rosemary Honey Cream</b></span><br />
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<a href="http://4.bp.blogspot.com/-r1tmrlYKD64/UrNJLR_tteI/AAAAAAAADbE/oet-d3iBYX4/s1600/Rosemary+Honey+Cream+1+(H.+Joseph+Ehrmann).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="213" src="http://4.bp.blogspot.com/-r1tmrlYKD64/UrNJLR_tteI/AAAAAAAADbE/oet-d3iBYX4/s320/Rosemary+Honey+Cream+1+(H.+Joseph+Ehrmann).jpg" width="320" /></span></a><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 oz
Square One Botanical Organic Spirit<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 oz
heavy cream<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1
egg <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1
clover honey syrup*<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2x
3” Rosemary sprig<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">In a
mixing glass, de-leaf the rosemary, discarding the stem and muddle the leaves
well. Add all other ingredients, fill with large, cold ice and shake gently for
30 seconds. This will make a thick, creamy cocktail without too much dilution.
Strain into a chilled cocktail glass and garnish with a slapped sprig of
rosemary (this will add to the nose with each sip).<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*
Clover honey diluted with warm/ hot water at a 1:1 ratio by volume<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Use
organic ingredients when possible.<o:p></o:p></span></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: x-small;">Notes:<o:p></o:p></span></b></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This modern flip is like a rosemary egg nog and could be prepared like
a nog by separating the egg yolk and white, whipping the yolk with the honey
and whipping the white into stiff peaks. Then folding them together and gently
stirring in the other ingredients. In this case it would be best to prepare a
rosemary honey syrup, by first cooking the first sprig of rosemary into the
water for 5 minutes before straining the solids and mixing the rosemary tea
with the clover honey. All of that is best done in scale to a larger batch.</span><o:p></o:p></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">and Second...</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Angie's Dairy Free Egg Nog</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4 organic egg
yolks </span><br />
<span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1/3 cup organic sugar, plus 1 tablespoon <br />
1 pint organic unsweetened almond milk* <br />
1 cup cooked rolled oats (oatmeal)* <br />
1 teaspoon freshly grated nutmeg <br />
4 organic egg whites*</span></span><span style="font-family: "Calibri","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span></div>
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<span style="font-size: 10.0pt; mso-bidi-font-family: Arial;"><span style="font-family: Verdana, sans-serif;">In the bowl
of a stand mixer (or whatever large bowl you have), beat the egg yolks until
they lighten in color (they will actually lose color). Gradually add the 1/3
cup sugar and continue to beat until it is completely dissolved, then add nutmeg
and integrate well. In a blender, add the almond milk and oatmeal and blend on
high. You want to pulverize the solids as much as possible. When done, pour the
almond oatmeal mixture through a fine sieve and mix into the yolk mixture until
integrated (discard…or eat…the solids – about a tablespoon). Put the mixture
aside and start the egg whites. Place the egg whites in the bowl of a stand
mixer (or in a cold metal mixing bowl) and beat to somewhere between fluffed
and soft peaks that stand on their own (a bit more work to do by hand). The
firmer you beat the whites into, the more air you will notice in your nog.
Personally, I like creamier nog, which requires less beating than a fluffier
one. With the mixer still running (or your hands still whisking) gradually add
the 1 tablespoon of sugar and beat to desired consistency. Gently fold the egg
whites into the egg yolk mixture until you have a consistent color. Bottle, or
store in another container, chill and serve. You will probably want to shake
the container or stir the batch before serving. Garnish with fresh ground
nutmeg.</span><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">To make
alcoholic, add 2oz of alcohol to 6 ounces of nog. Use a barrel aged spirit or
combination thereof. Try mixing two parts of brandy or cognac to 1 part of rum,
and the use 2 ounces of that blend per mug. This makes a classic Egg Nog.</span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;"> </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Notes:</b><b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I have been
working on a rich and creamy version of egg nog with no cow’s milk for several
years. My fiancé Angie can’t have milk, but loves egg nog, so I had to figure
out a solution! Some recent research with oatmeal based morning beverages lead
me to the conclusion that blended, cooked oatmeal was the perfect replacement
for heavy cream. Plus the flavor works well with almond milk.</span><span style="font-size: x-small;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">and Third...</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Holly Julep Snowcone</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 bunch of mint</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4.5oz simple syrup</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 liter bourbon</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">crushed ice</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">snow cone cups</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">pomegranate seeds</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">In a pitcher, add the leaves of 5 mint sprigs. Muddle well and add the syrup and bourbon. Stir well and let sit for 30 minutes to one hour. Strain the mixture through a fine strainer and into another pitcher or bottle. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">To Make the Snowcone: Fill a snowcone cup with crushed ice, pour the julep mixture over the ice until full. Cap with more ice, garnish with a large mint sprig, some pomegranate seeds and dusting of powdered sugar.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">And lastly...</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>The Irish Chai</b></span></div>
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<a href="http://3.bp.blogspot.com/-n-JsSVWmOVY/UrNQBI3yOmI/AAAAAAAADbU/Szi63uo4CO8/s1600/Grokker1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-n-JsSVWmOVY/UrNQBI3yOmI/AAAAAAAADbU/Szi63uo4CO8/s320/Grokker1.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">To check out the Irish Chai, go see my video on Grokker.com!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This is the first of my new video series, so start you Grokker account today and keep coming back for more!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">See the video here: </span><a href="http://grokker.com/cooking/video/irish-chai/52b100bdef15f847740228b8">http://grokker.com/cooking/video/irish-chai/52b100bdef15f847740228b8</a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><u>Irish Chai:</u></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 oz chai tea concentrate </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5 oz frothed milk</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1.5 oz Irish whiskey</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">.5 oz simple syrup</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cinnamon stick</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup of sugar</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4 oz room temperature water</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Simple Syrup</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Combine equal parts (1:1) sugar and water in a bottle and shake it until the sugar is completely dissolved.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1. To make chai tea concentrate, use 2 bags of chai tea and 8 oz of hot water and let steep for five minutes.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Froth 5 oz of milk. You can use an espresso machine frothing wand, a portable frother, or simply microwave the milk for ~90 seconds (until you see steam rise) and using a whisker spin between your hands to froth.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. In a mug, add 2 oz of the chai tea, 1.5 oz whiskey and 0.5 oz simple syrup. Stir and top with the hot milk and freshly grated cinnamon.</span><br />
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H.http://www.blogger.com/profile/04786403382387484927noreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-11009037695739567382013-06-08T00:47:00.000-07:002013-06-10T13:49:34.629-07:00My Old Fashioned Dad<span style="font-family: Arial, Helvetica, sans-serif;">I'm a Harold. Not a lot of people know that (relative to the number of people who know who I am, I guess). Then again, a lot of people do. And a lot of those people also know that my father was a Harold. And so was his father. That goes back to the late 1800's of Harolds in my family. Somewhere smack dab in the center of that "golden age of cocktails". That time of fanciful mixocological wonderment that created the core formulas and concepts we work with today. But I imagine that for my grandfather, like my father, a lot of that was lost. Not all of it, but a lot of it. Because they were old fashioned, hard working men who drank, but not a lot and nothing fancy.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6l2pP772gzo/UbLbzbaU7RI/AAAAAAAADD8/LZNJTW5208c/s1600/Alice,+Olive,+Fred,+Harold,+5-30-1931.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-6l2pP772gzo/UbLbzbaU7RI/AAAAAAAADD8/LZNJTW5208c/s320/Alice,+Olive,+Fred,+Harold,+5-30-1931.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Grandfather driving my Grandmother and her sister, mid-1920's (pre-kids)</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">My mother tells me that I am a lot like the stories she heard about my grandfather (he died in 1949). Gregarious, happy, generous to a fault and a bit scattered. My dad, having lost his dad at 17, quit high school weeks before graduation to join the Korean War effort and put himself through night school after the war, for 8 years. He was more conservative and reserved. My grandfather had been through a wild hey day of parties and fun, but he also weathered financial disaster in the Great Depression and brought up two boys through WWII. They were two different men; two different Harolds. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then along comes the third Harold. Born in the summer of 1968 ('twas a good year, they say). A cocktail dead period, mired in hallucinogenic hazes and meandering bass lines. We were all Jersey Boys, with the gradual move from Harold the First in turn of the century NYC, to Harold the Second in Bergen County and finally, Harold the Third, all the way out in the cow town of Montville, Morris County. And I connect pretty deeply with being a Jersey Boy. I connect with both my father's and my grandfather's stories. I would have like to have met my grandfather and had a drink or ten with him. I bet we, as adults, would be good friends. Like many Grandfather/Grandson relationships, it would be based more on fun than responsibility. But alas, I didn't, and won't. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Harold the Second was a responsible, good father. A hard working, middle class engineer that, like so many of his generation, worked at the same company for 40 years. He had his family and his work, and he was not a drinker. But the thing I learned from my father's moderation with drink, was the slow and focused appreciation of the one or two drinks he would have. As a man of habit, he didn't venture far. He was meat and potatoes (no sauce, nothing fancy). He was spaghetti and meatballs (nothing else in the sauce). An he was Old Fashioneds; Penndenis Club style (though he would not have known that).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My dad probably drank a lot of Old Fashioneds in the 50s and 60s, before he had kids. He and my mom used to actually socialize quite a bit with my grandmother and her generation of our family in the 50s and 60s. They whooped it up in Manhattan and haunts around Bergen County. It sounds like they had a blast together. Like I would have had a blast with them in the same way, had my folks stayed partiers.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DessK5kb4zw/UbLbtZfIkpI/AAAAAAAADD0/keh0kkZ3TXA/s1600/harolds+1+cropped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-DessK5kb4zw/UbLbtZfIkpI/AAAAAAAADD0/keh0kkZ3TXA/s320/harolds+1+cropped.jpg" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and my dad, Long Beach Island, NJ, 1969</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">But they didn't. My grandma would come to our house every two weeks for the weekend and my mom would have the kitchen set up for their little cocktail parties, which usually consisted of Martinis or Scotch Highballs or Scotch on the rocks. That's where I developed an affinity for both. But Dad did not sit at that table. He did not come home and have a drink. He relaxed week after week, after long days of work, on the couch, with his shoes off and the news on. Creature of habit.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">But when we went out, he'd order one, maybe two Old Fashioneds. And he'd enjoy them. A lot. I remember watching him look at his drink; the cherry and orange muddled, the way I dislike it. I remember him commenting how nice it was as he twirled the glass in his hand. I remember the look on his face as he debated a second round, and usually decided against it. But mostly, I remember him savoring his Old Fashioneds, like I savored ice cream after a little league game. </span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_Wgzza3RpiI/UbLd2O7Wl5I/AAAAAAAADEI/8lbmWaEnXGk/s1600/IMG_3700+cropped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="284" src="http://2.bp.blogspot.com/-_Wgzza3RpiI/UbLd2O7Wl5I/AAAAAAAADEI/8lbmWaEnXGk/s320/IMG_3700+cropped.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and my daughter, Ruby Delilah Mae, May 2013 at home</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">My dad passed away in 1999, long before I developed my own Old Fashioned habit. Before I really understood the drink and respected it. Before I got to make him one. Before I got to drink one with him. So this Father's Day, my first as a father myself, I will be drinking an Old Fashioned at brunch with my family...enjoying fatherhood, enjoying my father's and grandfather's memory, and enjoying my Old Fashioned.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Old Fashioned, as served at Elixir.</span><br />
<a href="http://2.bp.blogspot.com/-N56UOpZHShY/UbLd_5JzhpI/AAAAAAAADEQ/mIDQ6mkraPk/s1600/Old+Fashioned+(H.+Joseph+Ehrmann).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="142" src="http://2.bp.blogspot.com/-N56UOpZHShY/UbLd_5JzhpI/AAAAAAAADEQ/mIDQ6mkraPk/s200/Old+Fashioned+(H.+Joseph+Ehrmann).jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2oz Rittenhouse 100 Rye Whiskey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">.5oz simple syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 dashes Angostura bitters</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">stirred with a large ice cube</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">garnished with an orange twist</span><br />
<br />H.http://www.blogger.com/profile/04786403382387484927noreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-60132168532483103922013-05-20T23:17:00.000-07:002013-05-20T23:17:05.975-07:00A Couple of Easy San Francisco Memorial Day Punches<span style="font-family: Arial, Helvetica, sans-serif;">One thing I've noticed having traveled and lived around a bit, is that the beginning of summer is not celebrated by most people on the calendar date that declares it, but on a momentous occasion in that locale's culture. But no matter how many places I've been, what is ingrained in my mind, and that of many others, is that Memorial Day and Labor Day are the book ends of summer and must be celebrated by partying with your friends and family and enjoying the outdoors. This year, I've decided to do so with a little </span><a href="http://www.elixirsf.com/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Elixir</a><span style="font-family: Arial, Helvetica, sans-serif;"> staff brunch party at my house followed by an afternoon in Dolores Park, overlooking this great city of ours and enjoying the beginning of "Summer party season".</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-b2nJDae6SJ8/UZsP6wzMuzI/AAAAAAAADDk/hY4wOKMi5j0/s1600/20100504_h.+joseph+ehrmann_horiz+sf+skyline_0533.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="152" src="http://4.bp.blogspot.com/-b2nJDae6SJ8/UZsP6wzMuzI/AAAAAAAADDk/hY4wOKMi5j0/s200/20100504_h.+joseph+ehrmann_horiz+sf+skyline_0533.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: start;">Me in Dolores Park, 2010</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">To help you and your friends enjoy some great, easy to make beverages I'm going to post a few batched cocktail recipes. They are based on one 750ml bottle of the base spirit, and I'll tell you how many full size drinks that should make. You can do the math from there to change the batch for your size party. There are also lots of links should you need to find something or look further into some of the terms.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">What you'll need:</span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">a <a href="http://www.amazon.com/1-Gallon-Pitcher-in-clear/dp/B005T63IUO" target="_blank">1 gallon container </a>for each batched cocktail you plan to make (preferably something that closes up) </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 measuring cup of some size (at least a cup but whatever size you have will do)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">a sleeve of 16oz <a href="http://www.webstaurantstore.com/solo-ps12r-red-12-oz-plastic-cup-50-pack/999PS12RD.html?utm_source=google&utm_medium=cpc&utm_term=999PS12RD&utm_campaign=PLA&gclid=CIOF4_zBprcCFQpxQgod_T8AQg" target="_blank">"red cups"</a> (the traditional drinking vessel of outdoor parties)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">a large cooler of ice</span></li>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">San Francisco Bay Breeze</span></b><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">A botanically-brightened version of a simple recipe that predates the current cocktail boom.</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bottle of local gin (<a href="http://distillery209.com/" target="_blank">No. 209</a>, <a href="http://sanfrancisco.grubstreet.com/2011/09/actually_pretty_awesome_three.html" target="_blank">St. George Botanivore</a> or <a href="http://www.huffingtonpost.com/2013/01/31/junipero-gin-anchor-distilling_n_2584873.html" target="_blank">Anchor Junipero</a>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bottle of <a href="http://www.caskstore.com/square-one-basil-vodka.html" target="_blank">Square One Basil Organic Vodka</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">25oz of Cranberry juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">25oz of Pineapple Juice</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">DIRECTIONS: Pour all of these into your one gallon container and stir or shake to mix. Then just serve over ice (be sure to serve over ice to get the dilution and chill. If you add ice beforehand, it will melt and you'll have some dilution already in the drink when you pour it. This batch is 100oz and will leave some room for ice in a one gallon container (128oz), if you want to add to it. For party purposes, I would just pour this over ice in a cup and let it dilute as you drink it. In a 16oz party cup this would be considered a double.) </span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Pisco Punch</span></b><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">The cocktail that defined San Francisco before Prohibition and is on its way to a major comeback.</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This drink can be made lots of ways. The most authentic may be a bit more difficult as you'll have to procure a bottle of <a href="http://smallhandfoods.com/retailers-distributors" target="_blank">Small Hand Foods Pineapple Gum syrup</a>, which many local stores do carry now (click the link to see where). It is definitely more tasty that way, in my opinion, but if you can't get a bottle of that, you can make the second version below. (This recipe might be easier to make a double batch, because the SMH Pineapple Gum comes in 17.5oz bottles, so you can balance that with 17.5or so ounces of lemon juice (about 12 lemons) and you'll have a boozy batch...which is what the Pisco Punch is supposed to be!)</span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Traditional Recipe (single batch)</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bottle of Pisco (<a href="http://www.encantopisco.com/" target="_blank">Campo de Encanto</a> is a locally, created and owned brand, but <a href="http://www.barsolpisco.com/" target="_blank">Barsol</a>, <a href="http://piscoporton.com/age.html" target="_blank">Porton</a>, <a href="http://www.cleargrapellc.com/" target="_blank">Oro</a>, <a href="http://www.macchupisco.com/" target="_blank">Machu Pisco</a> and <a href="http://www.kappapisco.com/" target="_blank">Kappa </a>are all great choices - a <a href="http://piscoaficionado.com/2011/07/06/grape-tutorial-quebranta/" target="_blank">Quebranta</a> or <a href="http://www.bevmax.com/sku19923.html" target="_blank">Acholado</a> is fine, but a little <a href="http://www.foodandwine.com/articles/best-new-pisco-cocktails" target="_blank">Italia </a>blended in is great as well, lending some beautiful floral notes.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">9.5oz SMH Pineapple Gum Syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">9.5oz lemon juice (6-7 lemons)</span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Quick and Easy Recipe (single batch)</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bottle of pisco </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6.25oz pineapple juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3oz simple syrup (mix 1.5oz of sugar with 1.5oz of warm/hot water until dissolved)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">9.5oz lemon juice (6-7 lemons)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">DIRECTIONS: same as above...put it all in a gallon pitcher. The double batch is going to give you 80oz in either recipe. stir or shake it up well, as you've got syrup and viscous liquids here. Then serve it over ice. Since one serving of this recipe is only 3.5oz before chill and dilution, putting it in a party cup over ice is going to be like a triple or quadruple, depending on how much ice you use. So be careful! As Thomas W. Knox said in 1872:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">"The first glass satisfied me that San Francisco was, and is, a nice place to visit. </span><span style="font-family: Arial, Helvetica, sans-serif;">The second glass was sufficient</span><span style="font-family: Arial, Helvetica, sans-serif;"> and I felt I could face small-pox, all fevers </span><span style="font-family: Arial, Helvetica, sans-serif;">known to the faculty, and the Asiatic cholera, combined, if need be."</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lastly, let's not forget that this is not a "Hallmark holiday" created just to sell more red cups. <a href="http://en.wikipedia.org/wiki/Memorial_Day" target="_blank">Memorial Day</a> is about remember those members of the United States Armed Forces that died in service to our country. We are talking about brave men and women who are not here with us to party in the park, but who laid down their lives so that we can enjoy this weekend and every other weekend, in peace. Raise a glass to them and be thankful. I know I will.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy Memorial Day! And if you see us in the park, come say hi!</span></div>
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<br />H.http://www.blogger.com/profile/04786403382387484927noreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-68104158100083233462013-05-09T15:03:00.003-07:002013-05-10T10:48:31.230-07:00Tequila For Mother's Day<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Your Mom showed you a lot of things, right? She let you go to music classes, learn to ski, join a dance troupe, try out for the basketball team, taught you to cook, and may have even introduced you to Scotch whisky (maybe that was just my Mom). Point is, Mom was always about helping you discover the things you might be interested in that would become part of your arsenal of skills, interests, hobbies, or even your career. So why not introduce your mom to something new this year when you take her our for Mother's Day? This year, teach your mom to enjoy tequila, and bring her by <a href="https://www.facebook.com/elixirsaloon?ref=br_rs" rel="nofollow" target="_blank">Elixir</a> for some of the finer stuff, including our newly launched Rare Tequila Collection.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I started enjoying good tequila in 1992 while managing a bar and restaurant in Washington DC called Roxanne. On that beautiful rooftop, I would sip El Tesoro all night long with a Pacifico back. These were two products that were new to me and I was in love with them. El Tesoro, produced at the La Altena Distillery in Arandas, Mexico by Carlos Camarena, had only been available in the US since 1989 and was a complete eye opener to me. It changed the way I drank. It changed the way I thought about spirits. And 21 years later, it is still one of my favorite spirits in the world; the benchmark for great tequila. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />But in that time Carlos and his family distillery have produced some other brands that were launched in the US and I am equally a fan of those. Most recently, Marko Karakasevic, of <a href="http://www.charbay.com/" rel="nofollow" target="_blank">Charbay</a> fame, has imported the Tapatio brand and even launched a 110 proof version (which is insane and so welcome - bring in more high proof tequila!). But a very cool project of Marko's that launched this recent collaboration was when Marko and his dad Miles produced their own blanco tequila with Carlos and launched <a href="http://www.tequilawhisperer.com/?p=733" rel="nofollow" target="_blank">Charbay Blanco</a>. I was a there in the La Altena distillery with <a href="https://www.facebook.com/julio.bermejo.718?fref=ts" rel="nofollow" target="_blank">Julio Bermejo</a>, <a href="https://www.facebook.com/enricoforex?fref=ts" rel="nofollow" target="_blank">Enrico Caruso</a>, <a href="https://www.facebook.com/nstrangeway?fref=ts" rel="nofollow" target="_blank">Nick Strangeway</a>, <a href="https://www.facebook.com/naren.young.5?fref=ts" rel="nofollow" target="_blank">Naren Young</a>, <a href="https://www.facebook.com/aisha.sharpe.5?fref=ts" rel="nofollow" target="_blank">Aisha Sharp</a>, <a href="https://www.facebook.com/dushan.zaric?fref=ts" rel="nofollow" target="_blank">Duschan Zaric</a>, <a href="https://www.facebook.com/groups/93713742379/?fref=ts" rel="nofollow" target="_blank">Gregor DeGruyther (RIP)</a>, and a couple dozen other amazing people when Miles was with us, looking at the tanks and the agave fields and I said to myself "What is he up to? I bet he's going to make a tequila!" Sure enough they did and it is delicious and I have a couple of bottles of the very first batch!</span></span><br />
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<span style="font-size: small;"><a href="http://www.elixirsf.com/menu.htm" target="_blank"><span style="font-family: Verdana,sans-serif;"><img border="0" height="400" src="http://2.bp.blogspot.com/-S3MhdX0TRV4/UYwYGxsvq7I/AAAAAAAADDU/6jAYzeoVPYw/s1600/2013+Elixir+Rare+Tequila+Collection+Release+%231.jpg" width="306" /></span></a></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Another great project out of that distillery is Tequila Ocho, created with <a href="http://fortequilalovers.com/tomas-estes/" rel="nofollow" target="_blank">Tomas Estes</a> (whom I also met on that trip) and originally launched in Europe, then brought into the US by <a href="https://www.facebook.com/AltamarBrands?ref=br_rs" rel="nofollow" target="_blank">Lyons Brown</a>, another great person this product has brought me to). The idea here is single vintage tequilas, all from one particular field of agave and harvested at just the right moment. Each bottling is of a field and a year and it is all stated on the bottle. A game changing brand that highlights terroir in tequila as well as vintage. I have the first bottling of the Anejo, which is now very hard to find.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">There are some other greats on the list, like Herradura from before the use of diffusers; Los Abuelos, the original form of the delicious Fortaleza that <a href="http://www.youtube.com/watch?v=COc8UAETE_w" rel="nofollow" target="_blank">Guillermo Sauza</a> makes, before someone forced him to change the name; an INCREDIBLE and rare bottle of Chinaco Negro extra anejo; and some old Pueblo Viejo, again before a production change. </span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;">So bring Mom into <a href="http://www.elixirsf.com/" target="_blank">Elixir</a>, teach her</span><span style="font-size: x-small;"><span style="font-size: small;"> how to drink tequila, about the beautiful cult</span><span style="font-size: x-small;"><span style="font-size: small;">ure behind it, about the agriculture and tradition of the regions and a</span><span style="font-size: x-small;"><span style="font-size: small;">bout integrity in spirits. OR just order a few copitas and talk about whatever comes up! Happy Mother's Day, </span><span style="font-size: x-small;"><span style="font-size: small;">to my Mom, my daughter's Mom, and </span><span style="font-size: x-small;"><span style="font-size: small;">your Mom!</span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<br />H.http://www.blogger.com/profile/04786403382387484927noreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-377735599705733752013-03-21T10:15:00.000-07:002013-03-21T10:15:27.099-07:00Judging the Judge<a href="http://2.bp.blogspot.com/-u9AJ5_tno1w/UUs5XO5uPGI/AAAAAAAACfI/n9M4OeKPiQg/s1600/wapnerbeer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-u9AJ5_tno1w/UUs5XO5uPGI/AAAAAAAACfI/n9M4OeKPiQg/s200/wapnerbeer.jpg" width="168" /></a>Judging spirits competitions over the years has taught me a few things about life. As I head into the San Francisco International Spirits Competition this weekend with 39 of my friends and peers of "expert palates", and then to the American Distilling Institute Conference in Denver next weekend, I thought I might reflect on a few of those.<br />
<ol><a href="http://4.bp.blogspot.com/-jKkbK1F6Wq8/UUs6Ap-WzAI/AAAAAAAACfg/fW2NG3KSTg8/s1600/m_2012-04-10_BourbonAndRyeWhiskey_22.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>
<li><b>Life is like a round of 16 blind vodkas samples.</b> There's nothing like starting your day looking down the barrel of a loaded vodka tasting. We usually start these things with vodka,as it is the least flavorful and therefore requires the most concentration without palate disruption from something more powerful tasted before it. Each glass looks basically the same and until you stick your nose in there, you have no idea what to expect. As I sit there in my white lab coat, running through taste descriptors in my head, I'm reminded of college. Staring at the blank page of the inevitable term paper, knowing I have to write 20 pages and make it spectacular. I doubt myself and my abilities (I'm human). Then I remind myself that I've trained long and hard for this, logging years of study and tasting, visiting distilleries around the world and sitting through countless seminars. And then I start thinking about the proposal I didn't get done and needs to be out by Saturday. And the fact that I forgot to call the garage and get that part ordered for my broken trunk latch. Damnit, I have a dentist appointment Tuesday. I look up. "Shit, they're on the fourth glass already!" Damned ADD. And then I dive right in. Another day in the life...</li>
<li><b>Spitting is key to survival.</b> Everyone always asks me, "How do you drink that many in a day?" In some of these competitions we only do 30-40 tastings in a day, and others upward of 70-90. And it can be most daunting on your palate. One of the first competitions I judged was a rum competition in New Orleans and I had a rough go at it because I didn't really spit. The rums were so good. And I was in New Orleans. Nothing added up to spitting out that delicious juice. But it is a bit like being a bar owner for the first time. All of that booze is yours and so you figure, "I can drink whatever I want, however often I want and not answer to anyone." Well, eventually you answer to someone when there's booze involved. I've had friends kicked off of panels and discredited for not spitting. In the end you realize that to be a pro in this business, you have to earn respect, give respect and maintain respect. Respect for others, yourself, and more than anything, for booze. When life gives you a mouthful of 40% alcohol, with sharp burn and a gag reflex, spit it out, but don't be afraid to spit it out and pick up that next glass. It might just hold a velvety smooth, aromatic morsel of deliciousness. But you'll never know, until you spit out the junk and try it again.</li>
<li><b>"Drink the first round." </b>All of that being said, we do spit the majority out in a pro judging. But then the judging is done, you've got a room full of professional beverage industry experts from around the country (and the world in some cases), all in the same hotel with a free night or two on their hands.Let's just say we don't sit around and play cards. So the next morning is always a challenge to get started. But again, we're pros, so this is nothing new. The ol' hair of the dog routine works on Sunday morning when you've got a Sunday Funday lined up and no worries, but when you're trying to keep your cool and get through another 70 spirits, giving them all a fair shake for their effort, entry fee and dreams, you've got to take this stuff seriously, pick yourself up by your booze straps and move forward. Another day in the life, as they say. Whether you are a coffee drinker, a yoga buff or a morning jogger, we all have different ways of getting going. When your a professional spirits judge...you do what we do.</li>
<li><b>Pass the cheese, please.</b> Have you ever said "It left a bad taste in my mouth"? And when you did, what did you do to change that? In the spirits judging world we eat cheese and crackers. You have to "reset your palate" quite often and this is how we do it. Lots of cheese and crackers. And water. And Cheese. And Water. Resetting your palate is one of the most vital skills you have in life, so you have to have a known way to do it for yourself. Things go wrong all of the time and we can't just dwell on it. Great things happen that will live on and on, but the sun rises the next day no matter what and you have to reset your palate. Hopefully that next glass is a perfectly complex XO cognac and not a cloyingly sweet, artificial liqueur. But if you go in to with absinthe on your tongue, the experience just won't be the same.</li>
<li><b>Subjectivity is the root of all marketing.</b> When I teach my spirits and cocktail classes, no matter the subject matter, I always try to make sure people understand how subjective taste is. Everyone's palate is different and the key to understand your likes and dislikes in the culinary world is understanding your own palate. and no one can tell you are wrong for liking or disliking something. You may be ignorant to something better out there or to understanding what it is your tasting, but you still have an opinion as to whether or not you like it. So be confident in that while pushing yourself to understanding more about why you like it or dislike it. It doesn't mean you have to debate it in public or write about it on Facebook or take a picture and send it from your phone. It just means that you have enhanced your life by knowing what you enjoy and what displeases you. Whether it is politics, economics, or vodka...ultimately, you are the judge.</li>
</ol>
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H.http://www.blogger.com/profile/04786403382387484927noreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-64948378922865004762013-02-22T10:01:00.000-08:002013-02-22T10:11:13.654-08:00My 2013 Oscars Cocktail: The Blossom Room<!--[if gte mso 9]><xml>
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<span style="font-family: Arial,Helvetica,sans-serif;">The first Academy Awards were held in 1929 at The Blossom Room of
Hollywood’s Roosevelt Hotel.<span style="color: black;"> </span>Douglas Fairbanks, the
president of the Academy of Motion Picture Arts and Science, and an elegant
man, handed out 15 awards in a five minute ceremony in front of 270 guests
assembled there for dinner. It was 4 years before Prohibition would be lifted,
but it was the beginning of Hollywood’s love affair with glamor and
acknowledgement for work in film. The night has come to be wrapped in
sophistication and fan fair, and sparkling cocktails reign supreme. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yWAN-9PfWs4/USepwr5sCVI/AAAAAAAACew/JKn8yYqvrrM/s1600/blossom+room2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-yWAN-9PfWs4/USepwr5sCVI/AAAAAAAACew/JKn8yYqvrrM/s320/blossom+room2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As it appears today, after restoration.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gY3n2y3sOYY/USepvVDY75I/AAAAAAAACeo/JxfE9cEo-pM/s1600/blossom+room.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-gY3n2y3sOYY/USepvVDY75I/AAAAAAAACeo/JxfE9cEo-pM/s200/blossom+room.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Blossom Room, 1929</td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">Though the Blossom Room would go on to <a href="http://www.arkivatropika.com/cgi-bin/item.cgi?item_id=378" target="_blank">serve rum cocktails</a> heavily
during the Tiki heyday, this drink pays homage to where the Academy Awards
began and the era it came out of. It features gin (representing the easiest spirit to mimic during
Prohibition, "bathtub gin"), a floral flavor profile to go with the name and a seasonal winter citrus with floral qualities.<span style="mso-spacerun: yes;"> This drink is essentially a collins, served up in order to appreciate its texture. </span>Instantly carbonated, slightly dry and
floral, it is an elegant drink for an elegant affair.</span></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">THE BLOSSOM ROOM COCKTAIL</span></b><!--[if gte mso 9]><xml>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-V6u-FmAtbuQ/UServ3SsrJI/AAAAAAAACe4/ulTd-eBSFks/s1600/The+Blossom+Room+(H.+Joseph+Ehrmann).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-V6u-FmAtbuQ/UServ3SsrJI/AAAAAAAACe4/ulTd-eBSFks/s200/The+Blossom+Room+(H.+Joseph+Ehrmann).jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Blossom Room Cocktail</td></tr>
</tbody></table>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">2oz <a href="http://www.bluecoatgin.com/" target="_blank">Bluecoat Gin</a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">1oz Meyer
Lemon or Eureka Lemon Juice</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">.5oz <a href="http://www.sonomasyrup.com/" target="_blank">Sonoma Syrups</a> Lavender Syrup</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Wide orange
twist</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">A <a href="http://www.perlagesystems.com/perlini/" target="_blank">Perlini Carbonation System*</a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">In a Perlini mixing canister, fine strain the lemon juice,
add the gin and syrup and fill with ice. Close and seal, charge with CO2, shake
hard, charge again and shake hard again. Allow to sit for 1-2 minutes, open and
pour into a champagne flute or wine glass, garnishing with a long, wide orange
twist hat has been speared with a<span style="mso-spacerun: yes;">
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<span style="font-size: x-small;">* <span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">If you don't have a carbonation system at home, simply shake the drink with ice and strain up into the glass and add 3<span style="font-size: x-small;">oz of <span style="font-size: x-small;">very cold sparkling<span style="font-size: x-small;"> water or club soda.</span></span></span></span></span><span style="font-family: Arial,Helvetica,sans-serif;">The Perlini System comes in personal and professional versions, as you'll see on their website. There are several other carbonation systems out there you could use and adapt this recipe to their use, but be sure to read their directions to get the best results. Also, be sure to fine strain that lemon juice. Having pulp in there will give the bubbles something else to cling to and will make a mess, basically (called "points of nucleation"...look it up!)</span></span>. <span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">I highly recommend the Perlini commercial system for any professional bar. </span></span></div>
<br />H.http://www.blogger.com/profile/04786403382387484927noreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-60136498282434017002013-02-15T00:20:00.001-08:002013-02-15T13:17:46.514-08:00The Great Maker’s Marketing Mark of 2013<!--[if gte mso 9]><xml>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zEk-_XR_MSA/UR3rXjNKNhI/AAAAAAAACdA/rDh5yMVOYp8/s1600/Camping+in+Trinity.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-zEk-_XR_MSA/UR3rXjNKNhI/AAAAAAAACdA/rDh5yMVOYp8/s1600/Camping+in+Trinity.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drinking Maker's Mark while camping in 2006</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;">Maker’s Mark has decided to decrease the alcohol content of
their flagship bourbon by a total of 3% by volume from 45% to 42%, which
translates to a reduction from 90 proof to 84 proof. This may leave some people
wondering what that actually means, while leaving others furious for a whole
array of reasons. The controversy has reactions from those with a very little
to a great deal of understanding of the complex issues behind it, but in our
social media world it is difficult to sift through those opinions and come out
with a true understanding of what it will mean in the long run.</span></div>
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<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Ultimately this will wash out as a great MBA case study in
how to adapt to a changing market, how to execute on an opportunity for growth and
how to communicate those changes to your customer base, because those are the
three key decisions that were made here. The issues in the public eye include
the actual physical change to the whiskey (though they don't use the "e", I do when discussing American whiskey) and how that affects the consumer,
how it changes how the whiskey works in a cocktail and how it opens and closes
doors of opportunity for the brand. This is what the public is consumed with
right now, but behind closed rackhouse doors, the real issues are profit
related. This story must be understood from the perspective of the Board of
Directors of this private company and what it is they expect to gain. Remember
that the sole purpose of a for-profit company (and this one is own by the giant
Jim Beam Brands) is to generate profit for its owners. As a business owner
fighting the realities of inflation and a tough economy, I can sympathize with
them. The decisions they make now will effect where the company will go in the
coming years, and that issue is not whether or not it will fail, but exactly
how much it will grow via this opportunity. For a venerable brand that created
the boutique bourbon business and made a name for itself as a maverick in branding
and a slew marketing successes, Maker’s Mark has put itself in line to be the
next great marketing case study once again.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">To hear my radio interview on KCBS San Francisco where I discussed these issues on 2/15/2013, <a href="http://elixirsf.com/radio.htm" target="_blank">click here. </a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">From the technical side of the liquid it is important to
understand how proofing works and that water is used to dilute all kinds of
spirits. Most spirits in the United States hover around 40% ABV (Alcohol By Volume;
(“proof” equals twice ABV); however, <span style="mso-spacerun: yes;"> </span>in
well-distilled spirits we look for higher ABV in order to deliver more inherent
flavor of the product (alcohol acts as a flavor amplifier) and to hold up to
dilution and other flavors components when making cocktails. As a professional whiskey
seller, educator, judge and (some may say) drinker, I prefer higher proof
whiskeys in most instances, because it allows me to be in control of whether or
not I want to dilute it and by how much. Some of my favorite products are between
50% and 60% ABV and though I sometimes sip them at those levels, I generally
manipulate them in one way or another depending on how I am drinking them. When
the producer lowers the proof beyond my control they are limiting me to only a
few applications, and essentially that is what Maker’s Mark has done to their
whiskey from my perspective. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Years ago, Rob Samuels, the then Director of Global Brand Development
and current COO (since his father’s retirement) that initiated this change, told
me (while seated in my own bar, Elixir) that Maker’s Mark was about integrity
that his grandfather made a commandment. Around that same time I had lunch with
then Master Distiller Dave Pickerell who told me they only made one product
because it was perfect and they did not want to bastardize that integrity. Well,
Dave is gone now, making loads of new whiskey for several distilleries and the
next Master Distiller, Kevin Smith, as one of his first acts, created a new product
called Maker’s 46. I remember reading an article where he said he wanted to
make his mark on the brand, which I saw as arrogant at the time. He’s now gone,
as well. And in 2010, the venerable John Hansel of Whiskey Advocate actually <a href="http://www.whiskyadvocateblog.com/2010/09/27/whisky-producers-be-honest-and-straight-forward-when-marketing-your-product/" target="_blank">called out Maker’s for not being “honest and straight-forward”</a> with their
marketing of Maker’s 46. So for a brand that sticks to its marketing guns about
integrity and tradition, this is not a sudden about face. It is an unfortunate
holding of the company line when it comes to their Public Relations policies. Though
they maintain close communications with their most loyal fans via an “Ambassadors”
program, it is the Board of Directors that tells the Marketing Department the
story they are going to have to spin in order for the profits to be made.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I always introduce Maker’s Mark to customers and students of
mine as an “introductory bourbon”, and one of the best at that. By using Red
Winter Wheat as the flavoring grain in their bourbon, rather than rye, they
allow the sweetness of the corn (the majority ingredient) to come through. Most
other bourbons use rye, which is a strong and spicy grain that dominates the
corn and takes over. Inexperienced or uneducated whiskey drinkers mistake the
powerful rye flavors as alcohol content and declare bourbon “too strong” for
them. Makers Mark became the “gateway whiskey” that helped usher in entire
generations of new bourbon drinkers. By lowering their proof, they will even
further lower the bar to entry and possibly attract new generations, but they
will inevitably lose a portion of the newly educated and more experienced
drinkers that they helped create. The net effect on their business will be
minimal because they are indeed in the catbird seat. After all, a sell-out is a
lofty goal of anyone producing anything for a profit.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">So the question of how the company will fair is moot. As is
the question about how the whiskey will fare. They will continue to make and
sell out of a bourbon that has reached the most enviable of sales positions. They
sit in the stratosphere of boozy brands like Patron, Grey Goose and Jack
Daniels, even if their numbers are not quite the same. Each of these brands has
had its growth issues that lead to decisions about production, pricing and
quality that they ultimately had to answer to the public for (including Jack
Daniels going throw a reduction in proof just under a decade ago). And it seems
like they all have had their bouts with brand credibility amongst the
bartenders, the consumers and the media. Do you see any of these brands hurting
today? Remember that the public forgets quickly. Especially drinkers.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">For now, the Communications majors are already writing their
Spring 2013 thesis papers on “the blunders and genius of the Maker’s Mark dilution
story”, because in the end, any press is good press. Just ask my friend Jon
Basso at <a href="http://abcnews.go.com/Health/heart-attack-grills-unofficial-spokesman-died-heart-attack/story?id=18477145" target="_blank">The Heart Attack Grill</a>. The Board is happy because they will be able
to yield more bottles to sell and a better profit margin (lower proof means
less excise tax for the producer to pay, and it is doubtful that Maker’s Mark
will pass that savings on to the customer). Millions of people around the world
are reading about Makers Mark and if they hadn’t tried the product before they are
going to now. <span style="mso-spacerun: yes;"> </span>The bartender in me
laments the change of a great whiskey, the business man in me is enthralled by
the complex issues at hand in this case and the spirits educator in me is
thrilled to see the category getting so much attention. I’ll be in Kentucky in
a few weeks to judge the American Distilling Institute’s spirits competition.
Dave Pickerell will be there and we’ll talk. I’m going to bring this all up in <a href="http://arizonacocktailweek.com/event/craft-distillers-and-artisanal-spirits-from-the-usa/" target="_blank">my Craft Distillation panel discussion at Arizona Cocktail Week </a>this coming
Monday. Maybe I’ll drop John Hansell a note in the coming days, when his inbox
is not so blown up over the topic. And lastly, I’ll try to swing by Maker’s Mark
while I’m in Kentucky and ask Rob Samuels to have a drink with me. Maybe he’ll
pour me some of the 90 proof from under the table. The stuff they’ll be reserving
for VIPs.</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">follow me on Twitter <a href="https://twitter.com/HJosephEhrmann" target="_blank">@hjosephehrmann</a> </span></div>
H.http://www.blogger.com/profile/04786403382387484927noreply@blogger.com3tag:blogger.com,1999:blog-5036631798906255101.post-42499789204003780312012-12-03T16:19:00.002-08:002012-12-03T16:19:37.778-08:00'Tis The Season (for Tequila!)<span style="font-family: Verdana,sans-serif;">Today marks the beginning of the Holiday Season in my head. I define it as the first Monday of December. I don't even go for that "just after Thanksgiving" crap. I need a week to digest and get rid of the orange and brown decor in favor of green and red. And what else is green and red? The Mexican flag! So bring out the tequila! Here's the egg nog we've made at Elixir for years. I call it... </span><!--[if !mso]>
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<span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-ThiSRjg1D54/UL0_6PCT0cI/AAAAAAAACec/hemQn3K-1nw/s1600/OrganicA%25C3%25B1ogo1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-ThiSRjg1D54/UL0_6PCT0cI/AAAAAAAACec/hemQn3K-1nw/s200/OrganicA%25C3%25B1ogo1.jpg" width="132" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"><b><span style="font-size: x-large;"><i><span> </span></i><span>Añogo</span></span></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt; mso-bidi-font-family: Arial;">A la minute recipe: </span></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">1.5 oz Añejo
tequila (El Tesoro, 7 Leguas, Fortaleza, Milagro or another añejo that retains strong
agave flavor) </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">4oz chilled
Fresh Egg Nog*</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">Wide Orange
Twist</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">Matches</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">In an Old
Fashioned glass or other bucket style glass (snifters or wine glasses are nice
too because they capture the aroma of the burnt orange oil), combine the
tequila and egg nog and stir well. Cut a half dollar-sized twist of orange peel
just deep enough to not include any pith. Light a match, and hold the twist
over the glass with two fingers, pointing the rind side at the surface of the
drink. Place the burning match between the twist and the drink and squeeze the
drink, sending the oils through the flame and onto the surface of the glass.
(Be careful not to burn yourself, but make sure you see the oils ignite as they
spray.) Drop the twist in the glass and serve. (This can also be served on the
rocks, but don’t let it dilute too much or you’ll ruin the rich, creamy
texture.)</span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="color: #313131; font-size: 12.0pt; mso-bidi-font-family: Arial;">*Fresh Organic Egg Nog </span></b><span style="color: #313131; font-size: 10.0pt; mso-bidi-font-family: Arial;">(use all
organic ingredients)</span><b style="mso-bidi-font-weight: normal;"><span style="color: #313131; font-size: 12.0pt; mso-bidi-font-family: Arial;"></span></b></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">4 organic egg
yolks <br />
1/3 cup organic sugar, plus 1 tablespoon <br />
1 pint organic whole milk* <span style="mso-tab-count: 1;"> </span><br />
1 cup organic heavy cream*<span style="mso-spacerun: yes;"> </span><br />
1 teaspoon freshly grated nutmeg <br />
4 organic egg whites*</span><span style="font-size: 10.0pt;"> </span><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;"></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">In the bowl
of a stand mixer, beat the egg yolks until they lighten in color. Gradually add
the 1/3 cup sugar and continue to beat until it is completely dissolved. Add
the milk, cream and nutmeg and stir to combine. Set aside in a refrigerator and
store until service time, reserving the whites separately. At service time,
place the egg whites in the bowl of a stand mixer (or in a cold metal mixing
bowl) and beat to soft peaks. With the mixer still running gradually add the 1
tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites
into the mixture. Chill and serve. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt;">*to make a slightly lighter version, use half in half</span></span></div>
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<br /></div>
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<span style="font-family: Verdana,sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; mso-bidi-font-family: Arial;">Mixologist’s Notes:</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;"></span></b></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">This twist on
the classic egg nog takes advantage of the traditional flavors of a barrel-aged
spirit, but twists it with the spice of an añejo tequila instead of the normal
brandy, bourbon or rum. By using a high quality añejo tequila in particular,
you’ll usually get nice citrus notes which are highlighted by the toasted
orange oils sprayed on the surface. </span></span></div>
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<br /></div>
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<span style="font-family: Verdana,sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">Service Notes:</span></b></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">The whipping
of the egg whites is key to the fluffy texture of a great egg nog. The “a la
minute” recipe above is for keeping the nog in a pourable container and serving
one by one as ordered. This allows you to have a nog with no spirit in case
anyone wants a non-alcoholic version or prefers a different spirit. </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial;">For service
over time, as in a commercial bar or to preserve in your home over the
holidays, add ~16oz of Añejo to your egg nog batch, stir well and store in
well-cleaned, well-sealed glass bottles (2x liter bottles should do the trick).
The addition of spirit will fortify the batch and give it a shelf life of 2-3
weeks (check with your local scientist for precise shelf stability, I’m just a
bartender!) THEN, when you serve a glass, use a hand blender, milk frother or wire
whisk to fluff the drink and bring back the texture (at Elixir we use a milk
shake machine). </span></span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-41779630603159880532012-10-03T15:03:00.000-07:002012-10-03T15:03:25.158-07:00My Mixology 101 ClassI'm back! I figure it will take a while to get this thing going again. But here I go. If you've seen this, chime in to let me know you're reading!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sC0ZOKfgcqY/UGyx2q6iK2I/AAAAAAAACdw/wP6KUUkEFFA/s1600/m_2012-04-04_Mixology101_04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-sC0ZOKfgcqY/UGyx2q6iK2I/AAAAAAAACdw/wP6KUUkEFFA/s200/m_2012-04-04_Mixology101_04.jpg" width="200" /></a></div>
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<h2>
<b>My Mixology 101 Class</b></h2>
I'm teaching my regular monthly class tonight at 7pm, so i figured I'd start by talking about this class in particular. Education is one of the things I am most passionate about because I know how much information there is to understand and how fun and interesting it all is. Teaching this class for the public each month keeps me excited about how much people love to learn.<br />
<br />
Besides this once a month Open Enrollment class, I (and some of my Instructors) teach this class many times throughout the month as Company Team-builder Events and Client Entertainment Outings. Check out some pictures of these events on <a href="http://www.facebook.com/theboothbycenter/photos_albums" target="_blank">The Boothby Center Facebook</a> page. If you are interested in that, <a href="mailto:anotherround@cocktailambassadors.com" target="_blank">please email me</a>.<br />
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This class is all about understanding three key formulas, upon which a great deal of the drinks we drink today are based: the Cocktail, the Sour and the Collins. The following describes what is covered in class.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bhxKLVqfijo/UGy1XJ9NH8I/AAAAAAAACeI/VkUzo0is2GM/s1600/m_2012-04-04_Mixology101_03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="142" src="http://4.bp.blogspot.com/-bhxKLVqfijo/UGy1XJ9NH8I/AAAAAAAACeI/VkUzo0is2GM/s200/m_2012-04-04_Mixology101_03.jpg" width="200" /></a></div>
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<u>Cocktail: Spirit (strong), Sugar (sweet), Bitters (bitter), Water (weak)</u><br />
For this we make Manhattans and Martinis and we do them both shaken and stirred. In this lesson we use the Boston Shaker, the Julep and Hawthorne Strainers, the Bar Spoon, and Cocktail Glasses (aka, "martini glasses"). I teach a 2/1/2 formula of 2 parts strong (whiskey, vodka, gin) , 1 part sweet (vermouth), 2 dashes bitters (Ango and/or Orange) and 3 parts weak (ice providing chill and dilution). We start with the stirred drink and discuss all of the Ingredients (production, flavor profiles and role in a mixed drink), Timing and Role of Ice, Mouthfeel, Physics of Mixing Liquids and Effects of Stirring vs. Shaking. We discuss and demonstrate Citrus Peel Garnishes and oils (vs. conventional olives and cherries) using the Channel Knife, Peeler or Paring Knife. Then we do a shaken version and learn how to Crack/Break The Tin. Lastly we discuss Rocks vs. Up and other Cocktail recipes like the Old Fashioned and Sazerac.<br />
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<u>Sour: Acid, Alcohol, Sugar, Water</u><br />
After covering citrus peel in the last lesson we discuss How to Buy, Store, Prepare and Use Fresh Citrus Juice, the concept of Sweet and Sour Balance, the Sour Across Spirits, deciding on the Quantity of Principal Spirits, Liqueurs and Sweeteners and, finally, Agave Spirits, before making a Classic Margarita (with Cointreau) or a Tommy's Margarita (with Agave Nectar). The Citrus Press is introduced and Lime and Salt Garnishes are discussed, but not employed.<br />
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<u>Collins: Acid, Alcohol, Sugar, Soda Water</u><br />
Lastly, we look at the transformation of a Sour Into Collins, Rum, Use of Herbs in Cocktails, Modifying Flavor Ingredients, Tall/Long Drinks, and finally, Why You Just Made The Best Mojito You've Ever Had. Then we take a group photo!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ecSCP8mfMAI/UGy093QtpTI/AAAAAAAACeA/FDUWcVVb9pg/s1600/m_2012-04-04_Mixology101_33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="171" src="http://3.bp.blogspot.com/-ecSCP8mfMAI/UGy093QtpTI/AAAAAAAACeA/FDUWcVVb9pg/s640/m_2012-04-04_Mixology101_33.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">April 4th, 2012 class, photo by Jonathan Fong</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
The class takes 2-3 hours depending on how chatty and interactive the group is. I recommend eating beforehand and not driving. You are free to drink your four cocktails, but you don't have to, of course. Please be smart.<br />
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Once you've done this class you'll be prepared to open any cocktail book and get cracking at home. You'll also be more prepared to order drinks the way YOU like them, in order to get the drink you want (and deserve!), making your cocktailing experience all the more pleasurable.<br />
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I hope you'll join us one of these days!<br />
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<br />Unknownnoreply@blogger.com0The Boothby Center, 1161 Mission St, San Francisco, CA 94103, USA37.7781166 -122.412149937.776547599999994 -122.4146174 37.7796856 -122.40968240000001tag:blogger.com,1999:blog-5036631798906255101.post-41266211300284247952011-08-11T22:28:00.000-07:002011-08-11T22:28:16.297-07:002011 SF Chefs Recipes<!--[if !mso]> <style>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span lang="ES" style="mso-ansi-language: ES;">Here are the recipes for the 5 drinks we did last weekend. Enjoy.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="ES">(The Deadwood Punch is on the menu at Elixir now and the Gigantes Caipirinha is available throughout the entire Giants' baseball schedule!)</span><b><span lang="ES"><br />
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</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="ES">Gigantes Caipirinha<span style="mso-tab-count: 1;"> </span></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span lang="ES" style="mso-ansi-language: ES;">0.5oz Cointreau</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span lang="ES" style="mso-ansi-language: ES;">2oz Leblon Cachaca<span style="mso-tab-count: 1;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Half of an orange in pieces</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span lang="ES" style="mso-ansi-language: ES;">0.5oz lime juice</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span lang="ES" style="mso-ansi-language: ES;">1bsp sugar<span style="mso-tab-count: 1;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">0.125oz (2 dashes) St. Elizabeth's Allspice Dram</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">In a Double Old Fashioned glass, muddle the orange pieces with the sugar, add the lime juice, Cointreau, Cachaca and Allspice Dram. Add ice and stir.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b style="mso-bidi-font-weight: normal;">Sparkling White Lady<span style="mso-tab-count: 1;"> </span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1oz Cointreau<span style="mso-tab-count: 1;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">0.5oz lemon juice</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1.5oz Beefeater Gin<span style="mso-tab-count: 1;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1 lemon twist<span style="mso-tab-count: 1;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">Carbonated with a Perllini System</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">In the Perllini canister, add the Cointreau, Gin and Lemon Juice (make a double portion). Add ice, seal and carbonate. Shake well and let rest. Open, pour up and garnish.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="mso-tab-count: 2;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b style="mso-bidi-font-weight: normal;">Café Tiki<span style="mso-tab-count: 1;"> </span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1oz Cointreau<span style="mso-tab-count: 1;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1.5oz Brugal Añejo</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">2oz coffee</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">0.5oz orgeat<span style="mso-tab-count: 1;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">0.125oz (2 dashes) Bittermans Tiki Bitters </div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">In a mixing glass add all ingredients, ice and shake well. Strain up and enjoy the “crema”.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="mso-tab-count: 2;"> </span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b style="mso-bidi-font-weight: normal;">Deadwood Punch</b><span style="mso-tab-count: 1;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1oz Brugal Blanco</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1oz Brugal Extra Viejo</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">0.75oz lemon juice</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1oz pear juice</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1oz Mighty Leaf Ginger Peach Tea syrup (1:1)</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1 lemon zest<span style="mso-tab-count: 2;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">In a mixing glass, add all ingredients, ice and shake well. Pour over fresh ice in a bucket glass and garnish with lemon zest.</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="mso-tab-count: 2;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b style="mso-bidi-font-weight: normal;">The Reasonette<span style="mso-tab-count: 1;"> </span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">2oz Brugal Extra Viejo</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">.5oz simple</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">0.125oz (2 dashes) Bitter Truth chocolate bitters</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">2 Raisinets on a toothpick</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">In a bucket glass, as the simple, bitters and rum, add ice and stir. Garnish with the Raisinets.<span style="mso-tab-count: 1;"> </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-12811245577358632022011-08-09T13:07:00.000-07:002011-08-09T13:07:41.470-07:00I'm back! And so is San Francisco Cocktail Week...So I haven't blogged since May of 2011. Quite the slacker eh? I'm going to start to try again as part of our efforts to ramp up excitement for the FIFTH ANNUAL SAN FRANCISCO COCKTAIL WEEK! Well, if this weekend's SF Chefs festival was any indication, Cocktail Week is going to be a huge success.<br />
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SF Chefs was a really fun, four session experience with all of my favorite chefs and bartenders hanging out in the same tent with rotating drinks and food, presentations, and lots of laughs. My Elixir team kicked cocktail ass as we cranked out hundreds of our five different cocktails featuring Brugal Rums and Cointreau (thanks to our great sponsors!). We made a Deadwood Punch (that is on the menu at Elixir now), a Cafe Tiki cocktail with Illy coffee and house-made tiki bitters, a Sparkling White Lady (made with the uber-cool commercial Perlini carbonation system, The Reasonnette (a choco-raisin rum old fashioned) and our delicious Gigantes Caipirinha.<br />
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Other great cocktails came from the Rye-On-Road team with Skyy Spirits, Neyah White and Gardner Dunn serving delicious Yamazaki whisky and Erick Castro's Beefeater Gin booth with Camper English and some 15 Romolo bartenders, and several others. Jacques Bezuidenhot ran the rotating Campari Negroni cart where there was a different Negroni variation being served by various SF Bartenders throught the weekend (I did a Basil Negroni with Square One Basil). Campari in turn donated $3000 to the Bartender Relief Fund! How great is that?<br />
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So, with all of that cocktail excitement at a food and wine event, what do you think Cocktail Week will be like?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-60298393141817465982010-05-11T13:29:00.000-07:002010-05-11T13:35:56.355-07:00World Cocktail weekThe anniversary of the first printing of the word "cocktail" is the cause for celebration around the country. The "cocktail" is one of the most precious original items in our collective American culinary culture and it should be celebrated. At Elixir we're going to do so by featuring the Pisco Punch all day long and for only $5. The profits of which we will give to the Museum of the American Cocktail to help support their efforts to preserve and advance American cocktail culture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_WO6MsS9acpE/S-m9ijGmopI/AAAAAAAACSI/Q7uJDl2D21c/s1600/NicholsBank_Large.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_WO6MsS9acpE/S-m9ijGmopI/AAAAAAAACSI/Q7uJDl2D21c/s320/NicholsBank_Large.jpg" /></a></div><br />
Why the Pisco Punch? because is fundamentally the most recognized and famous cocktail to come out of San Francisco. It was created in 1893 by saloonkeeper Duncan Nicol utilizing some key ingredients that are also part of our San Francisco history:<br />
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Peruvian Pisco - Because of the trade routes that came around South America and landed in the San Francisco Bay, we had a regular supply of pisco coming out of the Port of Pisco, Peru. This unaged brandy is made from a variety of grapes and most notably the Italia. We don't have regular access to the Italia varietal today, but Barsol Pisco aims to change that and currently offers us the Quebranta varietal, which is very versatile and delicious. Pisco was a very abundant and popular spirit in the Barbary Coast days. <a href="http://www.bevmax.com/sku23853.html?utm_source=Google%20Products&utm_medium=feed&utm_campaign=BARSOL%20PISCO%20QUEBRANTA">You can pick some up here.</a> In a further evolution of the category, local bartender and latin cocktail bar proprietor (Cantina) Duggan McDonnell is due to launch his own Pisco very soon. This Acholado version is a blend of various grapes and Duggan did the blending himself in Peru. Called "Encanto", it's a tasty product and will do a lot to help build this promising category.<br />
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Pineapple Gum Syrup - Pineapples were a very exotic and high end product in Victorian days. You didn't just go to the corner store and pick up a Dole branded, perfectly looking pineapple on a whim. Instead the pineapple image appears in architecture, print and even clothing design of the era as it conveyed a touch of class and adventure. The unique and luxurious flavor was preserved and utilized in cocktails by cooking it into a simple syrup that was thickened by Gum Arabic, making it viscous and smooth. Jennifer Colliau gets the credit for bringing that ingredient back to life via her Small Hand Foods company. She's a local San Francisco bartender that saw the need for many of the syrups we need to make high quality cocktails and she built a company around it. Her products are excellent and are now available to the public as well. GO look for them or check out <a href="http://smallhandfoods.com/">SmallHandFoods.com</a><br />
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Lemon Juice is a quite simply an indispensable cocktail ingredient and provides the acid to balance the sweetness of the syrup. When combining these three ingredients we get a simple punch that is delicious and dangerously quaffable.<br />
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I also make a variation on this cocktail that I put on the menu at the JW Marriott's Level III menu when I did that program. I call it The Bank Exchange Punch and it is simply the same recipe with a dash of St. Elizabeth's Allspice Dram, another reincarnation of a Barbary Coast era cocktail ingredient that was lost for many years, then known as Pimento Dram. This adds a pleasant note of warm baking spices. I like the drink both ways. Being a very basic drink built off of the sour formula, you can make variations on this pretty easily. Just take one flavorful component and add a touch of it. I did it with the Dram, but you can add a floral note with something like St. Germain or any number of products. Just be sure to keep your sweet and sour in balance and don't drown out the pisco. Enjoy!<br />
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Pisco Punch<br />
(taken from SmallHandFoods.com)<br />
Duncan Nichol, San Francisco, 1893<br />
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2 oz Pisco<br />
¾ oz fresh lemon juice<br />
¾ oz pineapple gum syrup<br />
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Shake all ingredients vigorously in mixing tins, then strain into a chilled coupe glass.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-13666890842248334862010-03-17T19:20:00.000-07:002010-03-17T19:47:44.239-07:00Square One and Perfect Puree Cocktails<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WO6MsS9acpE/S6GQnx9OxyI/AAAAAAAACRU/Fqiw_MtdHjw/s1600-h/CODA+Guest+Bar+night+20100301.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_WO6MsS9acpE/S6GQnx9OxyI/AAAAAAAACRU/Fqiw_MtdHjw/s200/CODA+Guest+Bar+night+20100301.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5449796037194467106" /></a><br />I was recently asked to create some cocktails using the line of Perfect Puree products combined with the Square One line. I took the opportunity of a guest bartending stint at Elixir's neighboring new jazz joint, CODA, to experiment with the samples given me in order to have some solid recipes to bring to the Nightclub and Bar Show in Las Vegas. At "The Show" I featured a few of these to expose the masses to the joys of simple cocktails with quality ingredients. Try some of these at your home or bar...<br /><br /><span style="font-weight:bold;">Playa de Pepino</span><br />1.5oz Square One Cucumber<br />2oz Perfect Puree “Beverage Artistry” Mojito<br />1 barspoon Perfect Puree Ginger Puree<br />3-4 large basil leaves<br />1 oz Soda water<br />In a mixing glass, lightly muddle the basil leaves. Add the ginger, Square One Cucumber and PP Mojito and fill with ice. Shake well for 10 seconds. Add soda water and stir. Strain over fresh ice and tall. Garnish with a cucumber slice and a mint sprig.<br /><br /><span style="font-weight:bold;"><br />A Bitter Heart</span><br />2oz Square One Botanical<br />.5oz Campari<br />2oz Perfect Puree “Beverage Artistry” El Corazon<br />5 inches of fresh rosemary sprig<br />In a mixing tin, strip ¾ of the rosemary sprig leaves in and set aside a good looking short top of the sprig for garnish. Muddle the rosemary and add the remaining ingredients. Fill with ice and shake hard for 10 seconds. Strain up into a cocktail glass and garnish with the rosemary sprig.<br /><br /><span style="font-weight:bold;">Cucumber Yuzu Sour</span><br />2oz Square One Cucumber <br />2oz Perfect Puree “Beverage Artistry” Yuzu Luxe Sour <br />.5oz egg white <br />Put all ingredients in a shaker without ice and shake hard for 5 seconds. Add ice and shake hard for another 10 seconds. Strain up into a coup glass and garnish with cucumber skin zest.<br />Variation: Try the same with the Perfect Puree Mojito or Classic Sweet and Sour<br /><br /><span style="font-weight:bold;">Cucumber Yuzu Cooler</span><br />2oz Square One Cucumber <br />2oz Perfect Puree “Beverage Artistry” Yuzu Luxe Sour <br />1oz soda water <br />Put Yuzu Luxe Sour and Square One in a cocktail shaker and shake hard for 10 seconds. Strain over fresh ice in a tall glass and top with soda. Give it a light stir and serve with a straw and a cucumber slice.<br />Variation: Try the same with the Perfect Puree Mojito or Classic Sweet and Sour<br /><br /><span style="font-weight:bold;">Tangerine Ginger Sour</span><br />2oz Square One Botanical<br />1.5oz Perfect Puree Tangerine Puree<br />1 bar spoon Perfect Puree Ginger puree<br />1oz egg white <br />Put all ingredients in a shaker without ice and shake hard for 5 seconds. Add ice and shake hard for another 10 seconds. Strain up into a coup glass and garnish with tangerine zest or red edible flowers.<br /><br /><span style="font-weight:bold;">The Botanical Chi Chi</span><br />2oz Square One Botanical <br />.5oz Hum Liqueur<br />2oz Perfect Puree “Beverage Artistry” Passion Colada <br />1oz Perfect Puree Caramelized Pineapple<br />In a mixing tin, place the Square One Botanical, Passion Colada and Caramelized Pineapple. Fill with ice and shake hard for 10 seconds (or blend into a frozen drink). Pour into a coup or cocktail glass. Drizzle with Hum Liqueur and garnish with a pineapple chunk (or an orchid).Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5036631798906255101.post-3082036820603659572010-03-17T19:17:00.001-07:002010-03-17T19:18:39.661-07:00St. Patty's @ Elixir<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_WO6MsS9acpE/S6GNYdYu3pI/AAAAAAAACRM/y-6KbMmRy_g/s1600-h/ahherland.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_WO6MsS9acpE/S6GNYdYu3pI/AAAAAAAACRM/y-6KbMmRy_g/s200/ahherland.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449792475439750802" /></a><br />Green beer? That was fun in college and the Eighties, but green has taken on a new meaning for me, in case you haven't noticed. Today is a day we celebrate the long Irish tradition in the Mission District. From Hugh Mooney who ran Elixir from 1873 to 1893 to other Proprietors like Patrick J. McGinnis who built the current saloon and Thomas Sheehan who bought it from him and Tony Cassidy, who sold it to me, there have been a lot of St. Patty's celebrations in Elixir.<br /><br />Well, I'm not Irish by birth, but I spent a lot of time in Irish Catholic educational institutions (GO Eagles!)...and drinking establishments. I learned what it is to be a good neighborhood bar from some of my favorites and it is those principals that guide Elixir to this day. <br /><br />So today, let's celebrate the good of the Irish, the drink of the Irish and the friendship of the Irish. It has nothing to do with luck.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-9387286907574911082009-10-08T17:39:00.000-07:002009-10-08T21:28:19.918-07:00Mixoloseum Night @ ElixirI hosted a cocktail blogger group tonight at Elixir for a weekly live event they do called Thursday Night Drinks at Mixoloseum.com. The featured product was Square One Botanical and I set up a whole cornucopia of cocktail ingredients and tools for people to play with. Bloggers around the country are all logged into the same chat room and they are all playing with the same product in order to see what they can come up with. Here are mine:<br /><br />BOTAWNICA<br />1.5oz SQ1 Botanical<br />.5oz Warres Optima 10yr Tawny Port<br />.5oz lemon juice<br />.5oz lemon verbena syrup<br />shaken and up<br /><br />YUZU ROSE SOUR<br />2OZ SQ1 Botanical<br />.75oz yuzu juice<br />.5oz Sonoma Syrups Lavender<br />.5oz Sense Rose nectar<br />1oz egg white<br />2 dashes angostura orange bitters<br />Shake and serve up with a rose petal garnish<br /><br />The Flower Stalk<br />1.5oz SQ1 Botanical<br />1oz J. Witty Chamomile Liqueur<br />.25 oz Sonoma Syrups Lavender <br />1oz Grapefruit juice<br />.75oz Bundaberg Ginger Beer<br />shake the first four and strain tall and over, top with ginger beer and stir lightly.<br /><br />Rita's Sister<br />1.5oz SQ1 Botanical<br />1oz Canton Ginger<br />.5oz lime juice<br />.5oz agave nectar<br />Shaken and over<br /><br />I know that a lot of those ingredients are hard to find, but try the Rita's Sister. Wish I had time to make more but we had Cocktail Club going on in the bar at the same time and 20 other things to juggle. Thanks to all who came out and made great cocktails. Check it all out @mixoloseum on Twitter. Until the next...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-82616863819979036962009-10-04T15:25:00.000-07:002009-10-04T15:30:03.784-07:00A Pear of Roses CocktailI'm preparing 150 of these for the CUESA Sunday Supper tonight. Come join us!<br /><br />A Pear of Roses<br />1.5oz Square One Botanical<br />.5oz Lemon Juice (Meyer when possible) <br />3 inches of Rosemary leaves<br />1oz of pear juice<br />.5oz Sonoma Syrups lavender syrup<br /><br />Strip 3 inches of rosemary leaves into a mixing glass and muddle lightly. Add the remaining ingredients and fill with ice. Shake well and double strain up. Garnish with a rosemary sprig pulled through a Meyer Lemon wheel floating in the cocktail.<br /><br />Mixologist’s Notes<br />If Meyer Lemons are out f season, use a splash of orange juice (or a barspoon) in addition to the .5 oz of lemon.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-59986668168303269732009-09-01T13:17:00.000-07:002009-09-01T13:35:57.984-07:00Gardening gets pressSo my little gardening adventure has attracted a little press. Good article from our friendly neighborhood cocktail writer, Camper English. There have been some other articles recently in those NY rags about NYC bartenders gardening and of course they make very little mention about what's going out here where we can and have been doing those for a while. But I digress...<br /><br />Have a good read...I have to go trim my basil...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-52817667890432276202009-08-20T16:32:00.001-07:002009-08-20T17:08:34.961-07:00Gardening Update<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_WO6MsS9acpE/So3fCwgvR5I/AAAAAAAACPw/2CtvU7T9S38/s1600-h/Napa+Weekend+008.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_WO6MsS9acpE/So3fCwgvR5I/AAAAAAAACPw/2CtvU7T9S38/s200/Napa+Weekend+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5372195168997820306" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WO6MsS9acpE/So3daik7c7I/AAAAAAAACPo/Ted2oEhBMBk/s1600-h/Napa+Weekend+014.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://1.bp.blogspot.com/_WO6MsS9acpE/So3daik7c7I/AAAAAAAACPo/Ted2oEhBMBk/s200/Napa+Weekend+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5372193378550903730" border="0" /></a><span style="font-family:georgia;">Wooooow! 2 posts, 2 days. Not bad.</span><br /><span style="font-family:georgia;">The pic to the left is none other than Marko Karakasevic digging up a Wormwood plant for me to bring home from the grounds of Domaine Charbay. That's right, Marko. Dig it. The one on the right is an older wormwood plant of his (what it looks like when it grows nice and tall). I mixed up a few cocktails that night and muddled some wormwood with some pineapple, lime juice, agave nectar and Charbay Tequila. when I muddled the wormwood with the pineapple, Marko noticed that it oddly smelled like a strawberry, so we called the cocktail the Spring Hill Mountain Strawberry. Try it!</span><br /><br /><span style="font-family:georgia;">I'm in this gardening frenzy, so I went and spent another $150 today at the garden center. Additions: 2 more wine barrels for my blueberry bushes and meyer lemon tree (1 each, duh), hot and spicy oregano (wait until I put that in a cocktail!), stevia, epazote, pineapple mint, more spearmint and peppermint, lemon grass and some citrus tree food. I learned that the holes in most of my leaves are from caterpillars that are plaguing everyone. According to my new best gardening buddy, Abbey (at Flowercraft Garden Center, 550 Bayshore), the little buggers are getting worse with global warming every year. I learned how to look for Aphids and kill them and few tips about watering. Turns out Abbey is an avid cocktailian and is psyched to learn of my little project. She was full of ideas. She uses the flowers of African Blue Basil in her own vodka martinis, which she loves with the original formula of </span><a style="font-family: georgia;" href="http://www.noillyprat.com/default.aspx#navigationPath=Enjoy.ReturnOfTheClassicBlend&commandIndex=0">Noilly Prat French Vermouth</a><span style="font-family:georgia;">. Nice one, Abbey!<br /></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5036631798906255101.post-70021721415325187532009-08-19T16:00:00.000-07:002009-08-19T17:35:55.166-07:00Let's try this again<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_WO6MsS9acpE/SoyYtAywHHI/AAAAAAAACPI/2jKNtdRe1D8/s1600-h/IMG_5232.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_WO6MsS9acpE/SoyYtAywHHI/AAAAAAAACPI/2jKNtdRe1D8/s200/IMG_5232.JPG" alt="" id="BLOGGER_PHOTO_ID_5371836354620562546" border="0" /></a><br />I have been shite at this trying to keep up with the writing stuff, but I'll give it a try again for shits and giggles. Maybe it is the approach of trying to write too much. We'll try a shorter version.<br /><br />To start with for today, I am going to publish the updated list of stuff growing in my new garden, which I have dubbed, in honor of a great bartender and friend who we all tragically lost this year, "Gregor's Garden". Here's what's growing now:<br /><br /><span style="font-weight: bold;">Gregor’s Garden</span><br />(photo above is from 8/3/09)<br />As of August 19th, 2009<br /><br />Sweet basil<br />African blue basil<br />Thai basil<br />Lemon Basil<br />Basil Mint<br />Kentucky General Mint<br />Apple Mint<br />Spearmint<br />Texas Tarragon<br />Greek Mountain Oregano<br />Chives<br />Lemon verbena<br />Provence Lavender<br />Goodwin Creek Lavender<br />Tuscan Rosemary<br />Kits Pink Rosemary<br />Thyme<br />English Thyme<br />Thyme (with yellowish leaves – type unknown)<br />Sage<br />Pineapple Sage<br />Early Girl Tomatoes<br />Pink Brandywine Tomatoes<br />Tomatillo<br />Red Bell Pepper<br />Bolivian Rainbow Chiles<br />Rhubarb<br />An unknown chile<br />Sorel<br />Mixed lettuces<br />Espadin agave<br />Wormwood<br />Rose Geranium<br />Syrah grape<br />Granache Blanc grape<br />Grenache Noir grape<br />Vermentino Grape<br />Eureka Lemon tree<br />Kumquat Tree<br />Meyer Lemon tree<br />Blueberry bushes<br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WO6MsS9acpE/SoyZe-Vv-EI/AAAAAAAACPQ/2lqLYFBJ6_M/s1600-h/Napa+Weekend+014.jpg"><br /></a></div>Special thanks to Marko for the Wormwood and Rose Geranium from the Charbay compound and to my lovely girlfriend Angie for tolerating me turning my convertible into a pickup on our trip to Napa. I plan to add more plants soon and am learning on a regular basis about light, water, bugs, growing seasons and more. The idea is to be chock full of stuff I can use in cocktails at Elixir. Fun stuff, tiring and expensive. Hopefully some of you will reap the benefits soon!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-29553243107768971052008-07-06T19:54:00.000-07:002008-07-06T20:15:20.773-07:00The Week Ahead<a href="http://bp1.blogger.com/_WO6MsS9acpE/SHGKHuFgEOI/AAAAAAAABV4/UIxHMW37aGk/s1600-h/H.+Joseph+Ehrmann+and+Chef+Rob+Welan.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_WO6MsS9acpE/SHGKHuFgEOI/AAAAAAAABV4/UIxHMW37aGk/s200/H.+Joseph+Ehrmann+and+Chef+Rob+Welan.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5220105308333936866" /></a><br />I have a ton events this month and this week starts it all off:<br /><br />Monday - 3pm, I'm making blueberry "mocktails" on ABC-TV's "View from the Bay" with Janelle Wang and Spenser Christian 4:30pm - I'll join our monthly USBG Meeting, featuring Right Gin and Kubler Absinthe 8pm - over to Cantina for Thad Vogler's benefit and then 9:30 off to the airport for a redeye to NYC.<br /><br />Tuesday - arrival and prep for my gig pouring and teach at The Astor Center. I'll be joined by my friend and NYC Cocktail Ambassador <a href="http://thecocktailguru.wordpress.com/">Jonathan Pogash</a> where we'll be pouring Square One Cocktails and I'll be teaching seminars in "Farmers Market Cocktails" and "A Cornucopia of Cucumber Cocktails" <a href="http://www.astorcenternyc.com/class-the-2008-indy-spirits-expo.ac">Come join me by clicking here!</a><br /><br /><br />Wednesday - It's off to Washington DC to make drinks at the Poste Brasserie for a <a href="http://kimptongroup.ip02.com/form/kimptongroup/viewhtml/9z1zkrnv23s8j8m4bv590pjrhfgd107of95grkdhkd8">Trust for Public Land benefit </a>with Kimpton Hotels From 6pm to 8pm LATER THAT NIGHT - join me at <a href="http://www.barpilar.com/">Bar Pilar </a>for a late night industry happy hour with Square One Cocktails (10ish on)<br /><br />Thursday - 6:30pm to 8:30pm I'll be at the FRESHFARM Markets culinary and cocktail event at the United States Botanical Gardens. <a href="https://freshfarmmarkets.ejoinme.org/MyPages/USBGReception2008RegistrationPage/tabid/92853/Default.aspx">Get you tix here.</a><br /><br />Friday I'm on my way home to pack and prep for Tales of the Cocktail the following week. Oh what a month! Please join me...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-91662994472860189592008-07-01T22:19:00.000-07:002008-07-06T23:24:59.197-07:00Radio Free CocktailsYesterday morning I got a phone call from KQED radio with a request for a little chat about cocktails and "the cocktail renaissance". We spoke for about 10 minutes and I thought that was the interview. I figured they'd use some of what I said in reference to some other people's perspectives on cocktails. Then I was asked to come down to the studio the next morning for the segment. I didn't think too much of it and said ok. <br /><br />The last time I was on the radio (a few weeks ago), I got all prepared for this live segment on a cooking show. They told me that they wanted to talk about my career and how I got to what I am doing today (what was that again?). I called in, was introduced and was asked to describe my background and career. Since I thought that was exactly the topic, I went on a little too extensively and before I knew it, I was being cut off. I was on the phone a bit befuddled when the host came back on and said it was over. Opps. I guess I thought it was going to be longer than the 6 or 7 minutes (I was never told how long it would be, so that was my error). I left that with a lesson learned on radio shows: be brief and specific.<br /><br />So when this thing got kicked off, it was apparent that I was there for a full hour show and was going to be in a conversation with a relative cocktail novice as a host and two of the most knowledgeable men in the business. It was a great set up for asking pointed questions that the wide reach audience of NPR would really get into. And they did.<br /><br />The hour was thoroughly enjoyable and except for the thousands of miles between us, I felt like I was sitting in the same room with Dale and Doc, just shooting the shit with people who were honestly interested in what it is we each do. The only thing that was missing, as I said in an email to Dale and Doc later in the day...was a cocktail. But we'll be sharing some soon in New Orleans...talking to more people about the lucky lives we lead, sharing cocktails with the world. <a href="http://www.kqed.org/epArchive/R807011000">Click here to hear it.</a> (You'll need about 55 minutes to hear the whole thing and you can download it as an mp3.)Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5036631798906255101.post-19553498062616401292008-06-25T17:01:00.000-07:002008-07-06T23:26:23.186-07:00Busy, busyIt never stops. Right now I am scrambling with:<br /><br />- Finishing the opening of Level III Restaurant and the cocktail program I did for them. See Camper English's review on June 16th at http://www.alcademics.com <br /><br />-Consolidating two offices into one <br /><br />-Planning my next bar opening (oooo, mysterious)<br /><br />-scheduling my next cocktail classes (<a href="http://www.cocktailambassadors.com/classes.html">http://www.cocktailambassadors.com/classes.html</a>)<br /><br />-Planning for July Travel Marathon:<br /> 1. Indy Spirits Tasting at the Astor Centor in NYC - July 8th<br /> 2. Trust For Public Land Event at the Post Brasserie in Washington DC - July 9th 6pm<br /> 3. Square One Industry Night Cocktail Party at Bar Pilar in DC 10pmish<br /> 4. United States Botanical Gardens Party July 10th<br /> 5. Tales of the Cocktail, New Orleans, July 15th to 21st <br /> 6. Boston Industry Night cocktail Party July 28th (Location TBA)<br /> 7. Boston cocktail Pairing Dinner July 29th (TBA)<br /> <br />And more. Stay tuned. I'll get back here with links, ticket info, times, etc. Just email me for more info in the meantime. I have a little over a week to get everything caught up before I leave. In the meantime, check out the Elixir site (www.elixirsf.com) as I just updated the events, cocktail club, press (a ton!) and more (oh and the June Cocktail menu)<br /><br />I'll get more photos and recipes up soon. I promise.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-37491862208603160702008-04-24T10:43:00.000-07:002008-04-25T12:12:16.638-07:00Back in the saddleWell, I haven't written in a long time and it's about time I took a new approach. Rather than babble on, I'm going to attempt to get short entries in here about the things I'm doing. I'm simply too busy to do more, which I guess is a good thing.<br /><br />Recent happenings:<br />- I had a great third seminar in my series with Western Athletic Clubs. To see the rest of the schedule for the year and sign up for a class, check out my <a href="http://www.cocktailambassadors.com/classes.html">Cocktail Ambassadors</a> site. You can see a great review of this class on Jimmy Patrick's blog, <a href="http://www.mixographer.com/2008/04/cocktail-ambassadors.html#links">Mixographer.com</a>- Thanks to Simon Difford for stopping by this weekend for a cocktail at Elixir. I hope you enjoyed it.<br />- <a href="http://www.sfcocktailweek.com">San Francisco Cocktail Week</a> planning is a bit behind schedule but will be getting updated this weekend. All events are on and we apologize for delays in getting info out.<br />- Next week starts Elixir's Latin Spirits Series for our <a href="http://www.elixirsf.com/cocktailclub.htm">Cocktail Club</a>. Thanks to all who made the Whisk(e)y Series great over the last 4 months.<br />- <a href="http://www.greenandtonic.org/Green%20%26%20Tonic/Home.html">Green and Tonic</a> are hosting our third event to green another bar in the San Francisco. Wednesday, April 30th will be the fundraiser for Casanove Lounge on Valencia Street in the Mission. (The website is not updated with that info.)<br />- I recently spent a great week of powder days in Vail with my college buddies Joe and Chris, but it all started with three days of mixology fun with many bartender friends, old and new, from around the country for the Grand Marnier Mixology Summit. You can read about it here on <a href="http://thecocktailguru.wordpress.com/2008/04/02/the-trail-always-leads-to-vail/">Jonathan Pogash's blog</a>(and see a photo of me and Jim Meehan from NYC's PDT).<br />And lastly, some of the Green Bar press I've been getting and have coming up:<br /><br />Thanks to Paul Clarke for connecting me with Anita. She attended one of my recent seminars and visited Elixir and wrote <a href="http://marriedwithdinner.com/2008/04/18/dotw-country-thyme">this great piece</a>: And thanks again Paul, for <a href="http://www.seriouseats.com/required_eating/2008/04/greening-the-bar.html">this piece</a>. <br /><br />I will be on NPR tomorrow talking about green bars. It should be posted <a href="http://www.npr.org/daytoday ">here </a>by late afternoon: <br /><br />And I will be on a Restaurants and Institutions <a href="http://www.rimag.com/webcasts ">Webinar </a>on May 7th, 10am Central: We just recorded it yesterday and will be live for Q&A that day. You can register for it <a href="http://event.on24.com/eventRegistration/eventRegistrationServlet?eventid=103662&sessionid=1&key=6C4BCFFDE1DB60E5F25E9F4CBB726E4D&partnerref=website&referrer=http%3A%2F%2Fwww.rimag.com%2Fwebcasts%2F">here</a>.<br /><br />And look out for some serious work from Jenny Adams in July’s Bar and Nightclub Magazine, just in time for the seminar.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5036631798906255101.post-80981408257812007472007-08-05T19:29:00.000-07:002007-08-05T20:05:13.932-07:00Tales of the Cocktail - Day Two<div>TALES - DAY TWO<br />My day began with an entertaining seminar on the role of women in spirits and cocktails as presnted and <a href="http://localhost:1195/97a20d594a2e03c3714d0083f24a0efc/image11179.jpg"><img id="BLOGGER_PHOTO_ID_" style="CLEAR: both; FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 179px; HEIGHT: 127px" height="169" alt="" src="http://localhost:1195/97a20d594a2e03c3714d0083f24a0efc/image11179.jpg?size=160" width="236" border="0" /></a>performed by two of my favorite women in the business today: Charlotte Voisey and LeNell Smothers. They were dressed in 19th Century period garb and told stories of some of the most influential women in the industry. It was a nice way to start the day, but I had to run off as Ed Hamilton and his Rum Competition called. I was to be a judge in the 3rd Round: Premium Rums. (That's me and Ed with the tray of 22 rums that I tasted). It was two hours of focused tasting that left me a nice bounce in my step as I headed over to Cafe Giovanni to start prepping for our dinner. My results? #3 -Vizcaya VXOP 21 Year from Dominican Republic (scored 87); #2 - El Dorado 12 year from Guyana (scored 89) and #1 - Pyrat Cask 1623 from Anguilla (scored 92). For the total round up, see Ed's Ministry of Rum Site (see Drinks with my Friends below). After the rum contest, I headed over to Cafe Giovanni to meet with my co-workers for the evening: Francesco Lafranconi and Allen Katz, two of Southern Wine and Spirits' Directors of Mixology. Francesco and I had gone back and forth about the menu in the months prior to the event, but I basically took his lead as we pulled together a menu of 5 cocktails to be paired with Chef Duke's meal. It was actually as fun an afternoon of<a href="http://localhost:1195/97a20d594a2e03c3714d0083f24a0efc/image11183.jpg"><img id="BLOGGER_PHOTO_ID_" style="CLEAR: both; FLOAT: right; MARGIN: 0px 0px 10px 10px" alt="" src="http://localhost:1195/97a20d594a2e03c3714d0083f24a0efc/image11183.jpg?size=160" border="0" /></a> prepping cocktails as I've had getting to know these two great bartenders. Francesco pulled all of the stops and incuded such entertaining elements as flying in small crabs from Japan to be deep fried and "glued" to the base of a glass as a garnish. That's me, Francesco, Duke and Allen in the kitchen after revealing the box of live crabs to Duke. I think Duke thought Francesco was nuts at that point. By the end of the evening, he knew we were all nuts, and that we fit right in. Check out that shot of Allen with the crab on the glass. Hilarious. Anyway, 4 hours of prep for <a href="http://3.bp.blogspot.com/_WO6MsS9acpE/RraLCAFGGqI/AAAAAAAAAxY/VYD6JmL6lkg/s1600-h/Allen+Katz.JPG"><img id="BLOGGER_PHOTO_ID_5095412894913665698" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_WO6MsS9acpE/RraLCAFGGqI/AAAAAAAAAxY/VYD6JmL6lkg/s200/Allen+Katz.JPG" border="0" /></a>5 rounds of 60 drinks and we were ready to serve. Our friends, new and old, arrived and we began slinging drinks. The food flowed, the people laughed and finally, we were done and ready to roll out into the night. This was a great night of fun for us and, I hope, for our guests. I look forward to doing a dinner like this again next year. I don't know if we can out do those crabs though...Here's one recipe (we were asked to use a new, limited edition product: Absolut New Orleans, a mango and black pepper vodka whose procedes will go to Gulf Hurricane Relief projects):<br /><br /><strong>New Orleans Wine Cup</strong><a href="http://localhost:1195/97a20d594a2e03c3714d0083f24a0efc/image11209.jpg"><strong><img id="BLOGGER_PHOTO_ID_" style="CLEAR: both; FLOAT: right; MARGIN: 0px 0px 10px 10px" alt="" src="http://localhost:1195/97a20d594a2e03c3714d0083f24a0efc/image11209.jpg?size=160" border="0" /></strong></a><br />.5oz Absolut New Orleans<br />.5oz Barsol Pisco Quebranta<br />.5oz Harvey's Bristol Cream Sherry<br />3oz Trinchero Sauvignon Blanc<br />.25 rock candy syrup<br />a dash Herbsaint to coat glass<br />Pour all ingredients ina white wine glass coated with the Herbsaint and garnish with a sprig of thyme wrapped in a lace of orange zest.</div>Unknownnoreply@blogger.com0