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Hey there! Do you consider yourself a bit of a whiskey nerd? Are you also into American history, and like to geek out over vintage advertising, graphic and industrial design? Am I just describing myself? Is this a dating profile?? Stay with me here.
I KNOW I’m not the only one around these parts who is a fan of all of the above. Even if you only have a passing interest in history, design and American whiskey, but appreciate a thoroughly researched, visually appealing page turner, you’ll very much enjoy The Art of American Whiskey: A Visual History of the Nation’s Most Storied Spirit, through 100 Iconic Labels by Noah Rothbaum.
Unlike the glut of whiskey books out there concentrating on what is inside the bottle, The Art of American Whiskey tells the story of this revered spirit by focusing on what has been created to appear on the outside.
Fans of historic Four Roses would be sure to spot this ornate box decorated with its signature flowers on the pharmacy shelf. This particular bottle was prescribed to a patient in Sparks, Nevada, in 1924. According to the label, two ounces of whiskey were to be mixed with hot water.” (excerpt from the chapter: Prohibition)
Four Roses, p 32 (Photo courtesy of Four Roses)
Turns out, the iconic labels and packaging that have helped to market the spirit that is so ingrained in American culture and history, have their own story to tell.
Bourbon Falls was the first whiskey sold by Heaven Hill, which started up right after the end of Prohibition. This striking Art Deco label was used in the late 1930s.” (excerpt from the chapter: Life after Temperance)
Bourbon Falls, p 53 (Photo courtesy of Heaven Hills Distillery)
Rothbaum, clearly a whiskey enthusiast, does a wonderful job as story-teller, historian, and booze archaeologist. He uncovers a rich visual history starting in the late 1800s, going through Prohibition and the Great Depression, into “The Swinging Sixties” and even through the “Dark Ages” – The 70s, 80s and 90s, finally taking us up to the present booze-soaked renaissance we currently seem to be in, “The New Golden Age”.
This 1969 label perfectly encapsulates the progression in liquor packaging design, with a sleek Manhattan cocktail image, gold chain link borders, and modern font, while still paying tribute to the brand’s historic roots.” (excerpt from the chapter: The Swinging Sixties)
Jim Beam, p 95 (Photo courtesy of Beam Suntory Inc)
In each chapter, Rothbaum includes cocktails of the time, with recipes contributed by legendary bartenders, distillers and spirits writers and historians. The below cocktail, The Scofflaw Cocktail featured in the Prohibition section of The Art of American Whiskey, was contributed by writer, bartender and cocktail legend, Gary (“Gaz”) Regan.
The Scofflaw Cocktail – Contributed by Gary Regan
2 ounces of Bourbon or Straight Rye Whiskey
1 ounce Dry Vermouth
1/4 ounce fresh lemon juice
1/2 ounce grenadine
2 few dashes orange bitters
Put all ingredients in a shaker and fill with ice. Shake and then strain into a chilled cocktail glass.
A signed copy of The Art of American Whiskey can be yours! With the holidays coming up, this is PERFECT for that special whiskey fan in your life. It’s also a wonderful addition to your own bar library in case you want to keep it all for yourself. You have a bar library, right?! In the comments below, write about your very first experience (that you can remember) with American whiskey and if the bottle design had any influence on your decision to drink said spirit.
All the labels featured here: “Reprinted with permission from The Art of American Whiskey by Noah Rothbaum, copyright 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.”
If you follow me on social media, you are well aware that I went to Iceland this past May with Martin Miller’s Gin. And if you talk to me on a regular basis, you know that I still can’t shut up about it. I mean…
Like many people, visiting Iceland has been on my “bucket list” for a while. And I sort of STILL can’t believe how lucky I was to be able to have had that experience. Iceland is one of those magical places that truly lives up to the hype, exceeding my expectations, in fact. The sheer natural beauty, the vastness and otherworldly quality is so hard to convey in pictures. But, oh baby, we tried!
Manned with a GoPro, a Canon S110 and an iPhone 6 (and a couple of lavalier mics for decent sound), producer Joy Barrett and I set out to document the experience.
Our home base was the stunning coastal capital of Iceland, Reykjavik.
From there, we traveled to the mystical black sand beaches…
…day tripped to the breathtaking countryside and volcanic fields…
…and hit multiple geothermal spas, including the Blue Lagoon, of course!
But, most importantly, we used our opportunity in this strange and beautiful land to really get to know the process it takes to make Martin Miller’s Gin, and see firsthand why Iceland is so important to their production. We wanted to capture the spirit of this unique product that depends on the purity of Icelandic water to produce such a superior gin.
In order to really immerse ourselves in the Martin Miller’s Gin experience, they had us caravan (in a fleet of Superjeeps!) deep into the country to see their small bottling plant.
From there we were able to check out the exact spot of the water source for every one of their bottles of gin.
Martin Miller’s Gin co-founder David Bromige leads to troops out to the gin’s water source.
Martin Miller’s Gin co-founder David Bromige
Martin Miller’s Gin was also hosting a global cocktail design competition called We Are The Tastemakers, and had flown out 6 regional winners from all over the world to compete in the Grand Final.
The bartenders Lisandro Araoz from Argentina, Markus Muller from Germany, Gorge Camorra from Australia, Allen Cheng from Taiwan…
as well as Alex Lawrence and Megs DeMeulenaure both from the UK, each presented their original Martin Miller’s Gin cocktails for journalists from the UK, USA and mainland Europe. There was so much ingenuity, and thought that went into every one of these cocktails, it was so difficult to choose! In the end, the winning cocktail was the delightful River Martini from Germany’s Markus Muller.
The entire experience was pretty spectacular. And while I was already a fan of Martin Miller’s Gin, I really came away from this visit with a new-found respect for the passion behind producing this spirit and the importance of the water that they use. Using Icelandic water because it’s the purest in the world, when your main operation is in the UK is no easy feat! That is commitment to quality gin!
In the below video that Giggle Water Productions created from our visit last May, Martin Miller’s Gin C.E.O., Jacob Ehrenkrona, stressed how important it is to actually make the kind of trek that we did to truly understand the product. I’m so glad that I was able to be a part of it. It really was the Summer of Gin!
If you are a regular reader of this blog, you probably already know that we will be launching an original web series called “Wanderlush” in the fall, that will essentially bring the blog to life. It will merge travel, style and drinking culture. And, Iceland is our first stop! We gave you a sneak peek in July and a taste of what’s to come in this post but we will finally reveal our first episode next month! Stay tuned for more Icelandic magic!
This post was made possible by Martin Miller’s Gin. All opinions are my own.
Update: Watch here until 4:30 EST 9/3/15
We’re at it again! The Boozy Babes, Emily Arden Wells from Gastronomista and myself are hitting the sauce on live Periscope TV again…later today! What could go wrong?!
This time we’re making, sipping & chatting ALL about the SPRITZ! With Labor Day looming and the warm days waning, my favorite summer aperitif gets extra attention in this special segment with the always charming Masa Urushido at downtown hot spot Saxon + Parole.
Tune in today at 4:30 pm EST either through the Periscope app on your phone or on Twitter. But you have to watch this through Roker Labs profile in either place. Just start following Roker Labs, and look out for the link when we go live! If you do watch live, please ask us questions so we can answer on air. It’s more fun if it’s a party! See you later!
Tales of the Cocktail is the largest cocktail conference in the world, so it makes sense that it takes place in the booziest town in the world, New Orleans, Louisiana.
Tales (as it’s affectionately referred to by those in-the-know) attracts the top bartenders, brands, industry leaders, media and influencers – a collection of who’s who of the cocktail world – as well as enthusiasts, from as far away as Spain, Australia and Peru. So, it’s basically 25,000 international booze nerds crammed into the French Quarter for 5 days straight, during the steamiest, sweatiest, and stinkiest time of year in the deep south – smack dab in the middle of July. I’ve been equally terrified and desperate to go to Tales ever since I got involved in this spirited industry. This past July marked the 13th year for the cocktail fest and it marked my lucky 1st! It was pretty special, you guys. Want to hear about it? Oh, good, because it’s been almost exactly a month and I’m DYING to tell you!
Did I mention that it was hot? Like, HOTTT. Think about the hottest you’ve ever been in the elements and then double that and then add a few more degrees of HOT, subtract half the oxygen in the air, and then add a permanent veneer of sweat over everything. Oh, and Nola just happened to be going through a heat wave during Tales week, so it was even more of a human crawfish boil than normal! Luckily, we were staying in a lovely ice box, high above the chaos of Bourbon Street!
Ok, now try to imagine driiinking in that atmosphere. There are bottles of water everywhere, branded fans are given out alongside marketing materials and whenever and wherever possible, the AC is cranking. A lot of effort goes into keeping the crowds hydrated and chilled. Despite all that, you’re still sweating 100% of the time. Luckily there are cocktails to distract you from all of this. Soooo many cocktails.
There are seminars starting at 9am that come equipped with generous samplings, brand luncheons with multiple cocktail pairings served by noon at the latest, and floor upon floor of tasting rooms occupying much of the official Tales headquarters at the Hotel Monteleone, home of the famed Carousel Bar, happening ALL DAY LONG.
Not to mention, there are huge, conceptual brand parties that cap off each day, stretching into the wee hours, and as you can imagine, drinking is encouraged!
Snapshots from the William Grant & Sons Yonderyear Party
Despite everyone’s enthusiasm to try errrrthang, it’s just not physically possible. Frequent attendees and Tales workers are fond of telling you to pace yourself. You’ll hear a variation of “Tales of the Cocktail is a marathon, not a sprint” multiple times before the week is out. But, it’s a great reminder because 1. you want to TRY to remember everything you’re tasting 2. you don’t want to be THAT PERSON and 3. you do not, repeat DO NOT want to be hungover in that heat. It’s probably the meanest thing you can do to yourself.
Despite the insane heat, the struggle to stay sober, and the constant FOMO because I couldn’t be everywhere at once, I had an amazing time! I brought some foxy friends along with me for the journey who also helped document the experience. Here are my highlights!
This band in Jackson Square.
This view over coffee every morning:
This wise ass at The Grill who was kind enough to let me have grits past noon:
This sunset taken right before our flawless backyard dinner at Bacchanal:
And, this – the magical Beam Suntory Jul(e)p Hour House…
Imagine, it’s a 95+ degree day in Nola, and you walk into the most genteel French Colonial home, where you are greeted with a cool, damp cloth for your forehead, live ragtime music coming from a dapper gentleman at the baby grand, and all the whisk(e)ys in the world served to you in ice cold julep form. Well, all the whiskys in the Beam Suntory portfolio, that is. Which is quite impressive. It is NOT a dream. You have arrived at Jul(e)p Hour and you may never want to leave. At least I didn’t!
Alberta Rye Dark Batch Whisky made one of my favorite juleps!
The impressive Beam Suntory whisky line-up.
With Simon Brooking, Master Ambassador for Laphroaig
Every room in this French Quarter oasis was dedicated to a different whisky and their own signature juleps for the occasion. We also had the advantage of having the ambassadors and master experts on hand to answer any questions and taste the good stuff on its own. From sampling traditional juleps made with Maker’s Mark to sipping on a pineapple and peat version made with Laphroaig, and a top shelf julep with newly launched Japanese whisky, Hibiki Japanese Harmony, we were able to get our julep on, and then some!
The House of Suntory Whisky introduced a new expression from the Hibiki Range: Hibiki Japanese Harmony.
The very first tasting I attended when I arrived to Tales was actually one of my favorites. It was held at “Café Torino”, a beautiful, very Italian pop up installation from Martini & Rossi. The tasting was a kick off to a week of them hosting a (much appreciated) coffee shop during the day with vermouth cocktails at night. At the tasting, I was able to try two new expressions in their Martini Riserva Speciale line – Ambrato and Rubino (amber and ruby).
Martini’s Master Herbalist, Ivano Tonutti and Master Blender, Beppe Musso led the tasting
The Ambrato, made from Moscato d’Asti and golden in color is floral and aromatic, slightly bitter, with a touch of honey. In other words, totally my jam. The Rubino is true to its name and is a stunning ruby red color. The addition of full bodied Nebbiolo and Central African Red Sandalwood makes for a rich and complex vermouth that is really wonderful on its own but I could also see it making a spectacular Manhattan. At the end of the tasting Giuseppe Gallo, Martini’s Global Brand Ambassador asked us which expression was our favorite. And it was truly difficult to pick! All I know is vermouth is having a major moment right now. And it’s exciting that a classic brand like Martini & Rossi is continuing to be innovative, pushing superior products to the forefront. Speaking of which, I was also able to taste their limited edition Gran Lusso Vermouth, released for the company’s 150th anniversary a few years ago, but not yet sampled by me! Holy smokes, that’s a vermouth! A Barbera base that is then fortified with oak-aged Moscato must extract and a botanical blend based on a recipe from 1904, this is truly a sipping vermouth, meant to be appreciated neat or with a few cubes of ice.
Another highlight of the week was getting my very own TinType portrait taken by Legendary photographer Victoria Will for St–Germain Elderflower Liqueur’s French Embassy Cocktail Party. TinTypes, popular at fairs and festivals in the 19th century, are created by having the photographer shoot a picture and then develop it quickly by hand onto a thin sheet of lacquered metal. As you can imagine, it was also VERY popular at this festival! I felt extremely lucky to have been able to squeeze into this shoot!
My Victoria Will TinType portrait:
I was also excited to meet Camille Vidal, St–Germain Global Brand Ambassador, aka Madam St-Germain in person finally! This French beauty is such a perfect representation of the brand and I’ve admired everything she’s been doing to get this wonderful product out to the masses. She lives and breathes the French aperitif life!
What’s so wonderful about Tales of the Cocktail is that there are experts on hand at every tasting and event. Everywhere you look there is a legend in the spirits industry. From an intimate, exclusive sneak peek and tasting of Wild Turkey Master’s Keep and Russell’s Reserve Single Barrel Rye (both to be released later this year!) with Jimmy and Eddie Russell, themselves…
Three generations of Wild Turkey: Jimmy Russell, Eddie Russell and Bruce Russell
…to a personal tasting and bonding sesh over all things gin related with Beefeater Master Distiller, Desmond Payne – Tales is a booze nerd’s fantasy.
If you haven’t yet had a chance to try Burrough’s Reserve Barrel Finished Gin, do yourself a favor and treat yourself. Distilled in small batches and rested in French oak Lillet aperitif wine barrels, the result is less gin-like and more…like an aperitif, actually! It’s on the slightly sweeter side, with floral hints, is incredibly smooth and the botanicals are subtle. One of my favorite products I tried at Tales.
Another fantastic thing about Tales is that you have the opportunity to connect with so many of the other writers, bloggers, influencers and cocktail geeks out there that you only really know from their work online. I’ve developed a lot of amazing virtual relationships these last couple of years and it was amazing to finally be able to put real life faces to names and websites. I had the great pleasure of meeting Greg Mays and his wife Lisa Mays, the dynamic duo behind Simple Cocktails out of Albuquerque, New Mexico. Not only do they run a really solid website, but they do a fun boozy podcast as well! On my fourth day into Tales, we sat next to each other at a fantastic Jägermeister luncheon and then, afterwards shared a car back to the Hotel Monteleone. In between that, I participated in one of their podcasts! I was so honored that they asked me to be a part of it and psyched to be among such top cocktail talent. Check out this special Tales Podcast that also features Camper English, Tanya Cohn, Ivy Mix (this year’s American Bartender of the Year!), Dale Degroff (King Cocktail!), and Philip Dobard.
So, these are just SOME of the highlights of Tales of the Cocktail 2015 for me. While this is an epic post, I could go even more in depth on almost ALL of these experiences, New Orleans and the incredible people I was able to meet and spend time with last month. But I will save your scrolling finger for now and wrap it up right here!
However, you will hear more from me on Tales. Some posts in particular will detail two Spirited Dinners I was lucky enough to participate in – one with Maker’s Mark at the legendary Commander’s Palace with some truly spectacular company, and the other with the founder of Tres Agave Tequila at Nola hot spot Johnny Sanchez. Look out for more Tales recaps to come!
Special thanks to my foxy friend entourage who accompanied me on this sweaty, boozy journey and helped document the amazingness along the way! In particular, the very talented Shannon Carpenter from This Aperture.
If you’ve been following my social media recently, then you know that I made a trip out to Louisiana last month to visit the TABASCO® headquarters on beautiful Avery Island.
I was lucky enough to be invited with eight other food and drinks bloggers to experience the unique production of the legendary pepper sauce, TABASCO®, firsthand, in the place where it was birthed by Edmund McIlhenny over 150 years ago. The recipe of crushed red hot peppers, vinegar and salt hasn’t changed in all of that time (except the higher quality vinegar used and the barrel aging is quite a bit longer). Despite its worldwide notoriety and mass distribution, this devotion to consistency and quality control may be due to the fact that the company is still family owned five generations later. And that family, the McIlhenny’s, invited us into their world…
We really got to see and experience the entire process for how TABASCO® is made from seed…
The mash consists of just peppers and salt and is aged up to three years in white oak barrels.
…to barrel aging.
We even witnessed fifth generation President and CEO, Anthony “Tony” Simmons, testing out the pepper mash as he does every morning at 9am. Talk about hands on! Our sinuses were VERY clear after this visit!
Then we went on the factory line.
We were then given a guided tasting of all of the TABASCO® flavors with Tony Simmons and Charlie Chang, TABASCO’S brilliant in-house food scientist and flavor creator.
To get the full Cajun experience, we were taken into town to New Iberia’s Boiling Point restaurant, and treated to massive amounts of crawfish and indulged in Louisiana delicacies like gator balls and po boys. With extra TABASCO® on the side, of course!
Avery Island, is a magical and historic place – home to TABASCO® as well as nearly half the company’s 200 employees, many of whom are 3rd and 4th generation workers themselves.
The Marsh House – original family home and where many of us stayed while in Avery Island.
Ancient oaks dripping with Spanish moss, rare birds, and indigenous plants pepper the island. A gigantic nature preserve takes up much of the island and serves as a sanctuary for birds and alligators alike! We saw both! Guess which one I squealed the most about….
It is also a popular destination for visitors coming to tour the TABASCO® factory and have a stroll and a picnic afterwards.
This shrine houses a centuries old Buddha given as a gift to E. A. McIlhenny in 1936.
For our last night on Avery Island, we were treated to an insanely delicious multi-course dinner menu inspired by all things TABASCO® , created by celebrity chef, Aáron Sánchez.
That afternoon, we got a sneak peek at what was to come when Aáron had a cooking demo for us with his gulf snapper ceviche marinated with TABASCO® Green Jalapeño Sauce. Thank goodness we were able to have a full dish to ourselves as a starter later that night!
But, one of the highlights of the trip had to be a cocktail demo with bartender Nick Detrich of New Orleans’ Cane & Table, named one of five best new cocktail bars in America from Bon Appetit last year. He created two original cocktails using TABASCO® as a highlighted ingredient, and they were both amazing.
But, of the two cocktails Nick prepared, my favorite had to be the Scotch and Salt. A stirred Scotch drink with a grapefruit TABASCO® shrub, vermouth and a TABASCO® salt solution. The recipe looks a little involved but Nick made large batches of the shrub and salt solution that made the recipe a lot easier for us to handle individually. Not to mention, this drink is totally worth it! I’ve provided the recipe below so you can try to give this one a shot!
Scotch &Salt – makes one cocktail
Created by Nick Detrich of Cane & Table
For the shrub:
1/2 cup fresh grapefruit juice, strained
1/2 cup Tabasco® Green Jalapeño Sauce
2 cups demerara sugar
For the salt solution:
1 1/2 cup water
1/4 cup Tabasco® Spicy Salt
1/4 cup Louisiana Smoked Pecan Salt
For the cocktail:
1 1/2 ounces blended scotch whiskey (Dewars preferred)
3/4 ounce Alessio Vermouth di Torino Rosso
1/2 ounce Kina Avion D’Or
1/4 ounce grapefruit shrub
4 drops salt solution
Orange peel, for garnish
For the shrub:
In a saucepan over medium heat, combine grapefruit juice and Tabasco Green Jalapeño Sauce until heated through. Remove from heat, add sugar and stir to incorporate. For the salt solution: Blend all ingredients in a blender until incorporated.
For the cocktail:
In an Old Fashioned glass with ice, add all ingredients and stir to combine. Garnish with orange peel.
This was an incredible trip! A gorgeous immersion into southern Louisiana and a peek into the production of one of the most iconic brands in the world. I loved meeting everyone associated with the company as well as getting to know the other bloggers invited on this trip. Over the course of the next couple of months, you’ll see cocktail recipes from me inspired by TABASCO® and the captivating world of gators and bayous. Look out for a classic cocktail this Friday with a decidedly spicy twist!
Y’all come back now, y’hear?!
Disclosure: This trip and this post was made possible by TABASCO® in conjunction with the TABASCO® Tastemakers program. This is the first in a series of posts over the next several months that will feature the Tabasco Family of Flavors in cocktail recipes. As always, all opinions are my own!
Photo by Getty Images for AMC
It’s a Mad Mad Mad Men World! The countdown has begun on the final seven episodes of one of the most acclaimed and stylish television shows of all time, Mad Men. And, in anticipation of the final season, there has been a number of initiatives around New York City to help us immerse ourselves in the sexy, glamorous, and boozy world of Don Draper, and the men and women of Madison Avenue. The Museum of Moving Image is hosting creator Matthew Weiner’s Mad Men Exhibit through June, and there has been an installation of a Don Draper bench as well as a change in street signs (Mad Men Ave/Don Draper Way) right outside the Time & Life Building, the home of fictional advertising firm Sterling Cooper & Partners.
Photo by Neilson Barnard/Getty Images for AMC
But, to really get all of our senses prepared for next Sunday’s premiere episode, this past week New York City has been in the throes of Mad Men Dining Week, where many of us ate and drank our way through the 1960s. From last Monday, March 23rd up until yesterday, the 29th, 34 New York City restaurants participated in this lunchtime promotion that featured 60s style menu items and “liquid lunches” for a cool $19.69.
Since I am a HUGE fan of the show and I have always been aesthetically drawn to the 1960s, AND I also happen to work in the Time & Life Building…I’m pretty sure all of these festivities leading up to the finale were designed JUST FOR ME. In case you haven’t been following me on social media, I DID in fact, partake in many a liquid lunch last week. Let’s talk about it!
Last Monday, my introduction to Mad Men Dining Week was at the classic seafood restaurant, Blue Water Grill in Union Square…
…where I parked myself at the bar for a good hour and a half while, Jason, my skilled and attentive bartender, treated me to my very own Joan Holloway experience. Pardon my fuzzy iPhone pics while I take you on this boozy journey…
Staying within the theme of 1960s style cocktails, Blue Water Grill’s “Liquid Lunch” offerings were two tipples inspired by the era: a Whisky Sour type cocktail and a Vesper:
1 oz Gin
1 oz Vodka
1 oz Lillet
Stirred. Strained into a Martini glass. Onion garnish.
2 oz Canadian Whisky
1 oz Blood OJ
1/2 oz fresh lemon
1/2 oz simple syrup
Shake all ingredients and strain over a large cube in a rocks glass. Brandied cherry garnish.
While both cocktails were delicious, I was partial to the Mad Sour. You can’t go wrong with whisky and blood orange juice. And, you could make a meal out of those brandied cherries! After one Vesper and very little lunch, however, you’d be behaving as inappropriately as Roger Sterling in no time!
The next day, I headed to PJ Clarke’s, the historic saloon on East 55th street that can be seen in episode 8 of the first season Mad Men, “Hobo Code.”
The upstairs dining area, Sidecar, was serving a lunch and drink special. I thought it wise, since I had to go back to work, to keep the cocktails to a minimum this time.
By filling my belly with their signature cheeseburger, famously dubbed “The Cadillac of burgers” by Nat King Cole in the late 1950s, I guaranteed my ability to handle my one boozy indulgence…
While their drink specials included an Old Fashioned and a delicious sounding whiskey, rum and brandy cocktail, I knew I had to get a Sidecar…while I was at Sidecar!
I’m so glad I did! Emily, behind the bar, lovingly prepared this drink like she was making it for Peggy Olsen herself!
1 1/2 oz Cognac
1 oz Cointreau
1/2 oz lemon juice
Add the ingredients to an ice-filled shaker. Shake 8 to 10 seconds, until the outside of the shaker is well chilled. Strain into a coupe or cocktail glass.
Garnish with a lemon twist. Sugared rim optional.
While the 21 Club has never actually made an appearance in Mad Men…
…the place is an New York institution, synonymous with classic cocktails, well-heeled patrons and power lunches. It’s no wonder they participated in Mad Men Dining Week! I knew exactly where I wanted to sit – on one of the newly appointed stools at the bar in the back Bar Room.
Apparently, the bar stools were such new additions to the back bar, that I had the honor of being bartender Mark’s first lunch patron! Perched up on one of the best seats in the house, overlooking the entire dining room, I felt even closer to the toys and artifacts dangling from the former speakeasy’s ceiling, that dated back to the 30s, including a toy torpedo boat from John F. Kennedy and a baseball bat from Willie Mays.
I went for the lunch special with a traditional Caesar salad and melt in your mouth braised short ribs over whipped parsnips. And, a Manhattan, of course! Don Draper, eat your heart out!
2 oz Rye Whiskey
1 oz Sweet Vermouth
4-5 dashes bitters
Add ingredients to an ice-filled mixing glass. Stir well, strain into a chilled cocktail glass. Garnish with a cherry.
For my final Mad Men Dining Week experience, I decided to go all out, and headed to famed French restaurant, Le Cirque.
I’m not kidding around when I say we went all out…
Escargot á la Bourguignonne!
Brisket of Beef with pomme au gratin!
“Ile Flottante – floating island”! (a delicious meringue, cream and berry delight!)
We went for the lunch AND drink special, because…Friday. So, we each started with a Champagne cocktail and then ordered the heavy-duty cocktails second.
Look at that gorgeous Stinger! That cocktail doesn’t look so bad, either! Zing! I ordered a Sidecar for my second drink, but I couldn’t help capturing my lovely lunch date with her perfect Stinger. It’s also a cocktail that has been out of fashion for so long, it was a fun one to be able to try off of the menu. This cocktail, composed of just Cognac and Créme de Menthe, tastes exactly like a grown up after dinner mint. And it was a perfect one to cap off our Mad Men Dining Week.
1 oz Créme de Menthe
Add ingredients to an ice-filled shaker. Shake and strain into a chilled cocktail glass.
What a great idea to introduce new clientele to these time-honored restaurants, and such a fun excuse to dress up, explore some classic New York establishments and indulge in some liquid lunches! I don’t know how those ad men and women did it back in the day! But I’m willing to bring back the boozy tradition every now and again!
Oh, hello gorgeous. I didn’t see you there. Don’t mind me. I’m just hanging out here in these lonely woods, surrounded by candlelight, and smelling like a GD gingerbread man. Would you like a…taste?
♪ ♫ Bow chicka wow wowwww. ♪ ♫
We’re taking cocktail porn to a whole new level with this little number. The spiciness is off the charts, people!
Perhaps the incessant, bone chilling cold that has had a grip on New York City for the last three months is finally getting to me. Do I have a little case of cabin fever? Likely. Do I have a house full of booze to keep me company? Affirmative. Am I creating 70s Cocktailsploitation films in my kitchen to keep me entertained? Maaayhaps. I do have a sheepskin rug and a penchant for low lighting. It’s been a long ass winter, you guys! What’s a girl to do?
In any case, this little ménage á quatre below made some magic happen a few nights ago when thrown together…
Ok, the ingredient list was a little more than quatre. There was a touch of maple syrup and an entire egg to tame those flavor beasts – BACARDÍ Black, the richest, darkest and fullest bodied rum from the worlds biggest rum branch, Ancho Reyes, a kick-y ancho chile liqueur, a savory Aged Citrus Bitters from Five by Five Tonics Co., and an intense chai tea concentrate from Dona Chai. Boom! The rich, creaminess of one whole egg was a necessary component to this dark flavor bomb in order to round out the edges. And, in the end, it really did taste like a voluptuous cup full of boozy gingerbread.
I’d been wanting to play with all of these ingredients, but the Dona Chai tea concentrate had been on the top of my list for a while now. Hand crafted in Brooklyn in small batches, with an emphasis on sustainability, everything in this bottle screams cozy, winter, fireside yumminess – cinnamon, cardamom, vanilla, cloves, black peppercorns, ginger, and black tea. In fact, it was so perfect in this cocktail, I’m curious to see if I can experiment with some lighter, warm weather concoctions to go in a completely different direction. That is, once it finally thaws…in a million years.
Five by Five Bitters is also made in small batches by hand in Chico, California, using organic or wild crafted botanicals. I got my hands on a few bottles of these recently and found the very versatile Aged Citrus Bitters a lovely addition to this cocktail.
You may have noticed that BACARDÍ bottle may look a little different from what you’re used to…
That’s because BACARDÍ has recently launched their first packaging update in more than a decade. These beautiful Art Deco inspired bottles are taller, slimmer, and more bartender friendly. The design also reflects their Cuban heritage, with a look to the past. Personally, I love the new retro bat logo!
(For more info, or concerns about using eggs in cocktails, the necessary ‘dry shake’ & what a flip cocktail technically IS, read my previous post, Using Eggs in Cocktails.)
The Foxy Chai Flip
2 oz Bacardi Black Rum
1 oz Ancho Reyes Liqueur
3/4 oz Maple Syrup
1/4 oz Dona Chai Tea Concentrate
2-3 Dashes Five by Five Tonics Bitters
Dry shake all ingredients for 15-20 seconds. Add ice and shake for another 15-20 seconds. Strain slowly into a well chilled large coupe glass. Dash of bitters on top.
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Bit by a Fox offers a soup-to-nuts Brand Events Package that includes custom cocktail designs based on brand concept and theme, full customized bar and staff, promotion on the Bit by a Fox social media channels prior to the event, bartender training day-of, social media posts in real time during the event – Facebook Live, Snapchat, Instagram Stories, as well as a blog post and social media follow-up.
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If you’ve never had the chance to sidle up to the curvy swervy, beyond sexy bar at Manhattan’s Employees Only, and witness the beautiful precision and dance that occurs on the other side of that gorgeous slab of wood, and experience everything it takes to create a single drink made purely for your enjoyment, you are truly missing out, my cocktail lovers. Part of me does envy those of you who have yet to experience this; because that first time is like no other. And you’ll never forget it. Or…you might, depending on how many drinks you pour down your gullet.
Employees Only is considered to be one of the best bars in the world. It is a pretty special place. But if it’s your first time, make sure you go early in the week and earlier in the night. You’re more likely to have the chance to chat up one of the handsome blokes decked out in chefs jackets behind the bar, pore over the carefully curated menu, reflect on that perfectly balanced creation in front of you, and savor it for as long as possible. Most likely, however, that cocktail will disappear much faster than you expected. And that quiet reflection won’t last long. Because that place gets turnt! Even on a Tuesday night. It may start out as an elegant and sedate speakeasy. But that well-mannered atmosphere is guaranteed to turn on a dime. The mood and temperature gets elevated a few drinks in and a few people deep. Something hypnotic happens when that pressed-tin ceiling heats up, the psychic in the front starts doling out some real world wisdom and the 80s tunes are on blast. The inhabitants crammed inside that railroad style bar all start to feel like they’re on the ride of their lives. THIS is a night to remember. If you can. It’s no wonder people often get lucky after spending a night at Employees Only. This bar is made for “connecting” with your fellow neighbor…if you know what I mean.
A huge part of why a night at EO can be so damned enjoyable can be attributed to those dapper dans behind the bar. They may be having more fun than you are. This place is their stage and this is where they shine. One of their brightest stars right now is principal bartender, Steve Schneider. Check out this beautiful video in the Bacardi Untameable Series about how bartending at EO literally helped to save his life.
Steve’s story is an inspiring one. So much so that he ended up being one of two bartenders profiled in last year’s, Hey Bartender, a movie about the re-emergence of the craft cocktail, and the folks behind it. Beyond the inspiring story of a former marine who comes back from near death to become an international bar superstar, Steve is the real deal – a dynamite bartender, well respected in the community and sweet as pie.
While I’ve frequented EO since their opening ten years ago and Steve and I both live in New York, I hadn’t formally met him until we both were on a private island in Puerto Rico last weekend.
No, we weren’t taking part in some debaucherous reality show, although, the abundance of booze, beautiful people and cameras might tell you differently as the party footage slowly emerges; We were there for a little thing you might know something about from my giddy hashtag abuse on social media last week – a gigantic music and rum event set in the tropics called the Bacardi Triangle. The night we met was the last night of the event and he had just finished helping to set up all of the bars on Palomino Island that would service a crowd of 1,862 guests. It should also be noted that he capped off each night that week working the after party until 5am. Needless to say, this dude didn’t get many zzzs in those 5 days. But I have a feeling he’s a little used to this kind of schedule, crowds and hard work. This is someone who loves what he does. He actually seemed energized by the whole thing.
Steve and I had a chance to connect again three days later, this time, in his “home”, Employees Only. While he would only be there for a day or so before he was to jet off to his next international bartending adventure, he made it clear that this is where his heart was. This is the place where he was reborn after a life threatening injury put his military career on hold. This is the place where he served and charmed filmmaker Douglas Tirola, who then put him in a starring role in his documentary, Hey Bartender. And this is where he plans to stay until he eventually opens up his own place down the road.
Since we had just come off of this fantastical rum-infused adventure in Puerto Rico, it was only appropriate that we continue the theme. Steve made me one of his signature, award-winning Bacardi cocktails, Signal Fire.
This is a fantastic cocktail with Bacardi Heritage Rum, pineapple-honey-pink peppercorn syrup, pineapple juice, lime and Hellfire Bitters. It’s got a kick and is surprisingly not too sweet. It can also be recreated at home pretty easily. Steve was kind enough to share the recipe!
2 oz Bacardi Heritage
1 oz honey syrup (2:1)
3/4 oz pineapple juice
1/2 oz fresh lime juice
3 dashes Hellfire Bitters
3 pink peppercorns
Add all ingredients to an ice-filled shaker, shake until chilled, strain into a cocktail glass. Garnish with a dusting of pink peppercorns.
Thank you, Steve, for taking time out of your regular booze slinging, globe-trotting calendar to hang out and fix me a drink! And letting me get my hands on one of those signature ice hammers! Look out for a custom line of these suckers in the coming year. How else are you going to crush your ice and feel like a powerful Norse god?!
I look forward to returning soon for one of those epic Employees Only nights. Maybe I’ll bring someone who’s never been…
Many apologies for this belated post. I attended this lovely event right before my vacation and I’ve been dying to share it ever since. But, like a good vacationer (and bad blogger!) I’ve been pretty unplugged for the last few weeks. Here it is, finally!
On June 17th, beloved French spirit, Cointreau transformed two floors of Soho’s Broome Hotel into La Maison Cointreau, a whimsical, orange-filled Parisian fantasy!
This immersive, one night only event was to celebrate the brand’s partnership with Grey Area founder Kyle Dewoody, interior designer/chef Athena Calderone and artist Kate Schelter, our hosts for the evening.
PHOTOGRAPH BY BFA/SAMANTHA DEITCH
This painfully cute orange Fiat, parked outside the hotel, set the tone for a fanciful eve…
And this belle homme, who greeted us upon our arrival, didn’t hurt the eyes either. Comment allez-VOUS!
A three story orange tree was constructed in the middle of the hotel’s courtyard.
And surrounding this towering homage to citrus, was a customized bar, filled with handsome French-y bartenders serving Cointreau cocktails all night long. Can I move in, please?
There was a pop up café serving macarons, delicate tea sandwiches and more Cointreau cocktails.
In another one of the rooms downstairs, Kyle Ford, Rémy Cointreau’s Cocktail and Spirits Expert and co-founder of Ford Mixology Lab, was instructing guests on how to make Cointreau Rickeys. (I put mint and strawberries in mine. Yum!)
The interactive event didn’t stop there. Upstairs, one room was transformed into a custom library where guests were invited to learn about Cointreau’s impressive history as told through vintage cocktail books…
While another room was transformed into an art and food station, where guests were encouraged to create watercolor paintings, pin sepia-toned pictures to mood boards and indulge in crostini recipe tutorials…Did I mention that I wanted to move in?
Seriously, what do I need to do so my life looks more like this?? I clearly need to drink more Cointreau! Mission accomplished, Rémy Cointreau! Count this lady a super fan!
Truth be told, I’ve been a lover of Cointreau for most of my adult life. What’s not to love? This 160 year old French spirit is one of the original triple secs, a liqueur made from dried bitter and sweet orange peels from all over the world. And, while a beautiful addition in cocktails, can stand on its own, neat or on the rocks. And at 80 proof, this liqueur can also be used as a base spirit in many classic cocktails, as in their signature cocktail, the Cointreau Rickey. Also to be noted, their early advertising utilized some of the most beautiful and avant garde artwork in the spirits industry at the time. And in terms of marketing themselves now, they clearly have not lost their touch! La Maison Cointreau was an orange-tinged dream…
Read about the history of Cointreau here. And pick up one of their beautiful bottles, lime & soda to make up some of your very own Cointreau Rickeys! Maybe you’ll be inspired to watercolor as well…
PHOTOGRAPHY BY NILAYA SABNIS