Drink A Negroni For A Good Cause

It's Negronis for Charity week. Tonight through Sunday from 4pm to close, $1 from every Negroni sold at BUILD Pizzeria on Shattuck goes to help the Berkeley Food Pantry. Cheers!

Cocktails @ BUILD Pizzeria, Berkeley

I've spent the past of couple of months working on a project in downtown Berkeley with Scott Beattie.  Go check out BUILD Pizzeria on Shattuck if you're in the neighborhood.  Great pizza and salads, fun/casual vibe, 16 craft beers on tap, 12 wines on tap, and a delicious cocktail menu with 16 hand-crafted libations. Happy Hour Monday through Friday from 4pm to 6pm.

It was a really fun process combining a pizzeria with a craft beer/cocktail/wine-on-tap bar component.  Cheers!

PICTURED:

Ciao Bella (top) with cocchi americano, grapefruit bitters, fresh lemon juice, pineapple gum syrup, prosecco

Mele, Pere, Mandorlo, Spuma! (middle)  with bourbon, aged rum, pear brandy, amaretto and lemon juice; topped with ginger/apple foam and a baked apple chip

Aranci e Noci (bottom) with bourbon, nocino walnut liqueur, cointreau orange liqueur, blend of house bitters, hand cut sfera grande ice

Mr. Vic

Mr. Vic
1.75 oz. Banks 7 Rum
.25 oz. Trader Vic's Macadamia Nut Liqueur
.75 oz. Dolin Blanc Vermouth de Chambery
2 healthy dashes Tiki bitters
Stir well with ice
Strain into frozen Coupe glass that's been coated with oil from a lime peel
Skewered pineapple chunk for garnish

Flavor Affinities & Fusion Cocktails

 It's been exciting to see bartenders and chefs bridging the gap between the kitchen and the bar over the past few years.  I've had the opportunity to work with and learn from some great chefs throughout my career, infusing the bar with several techniques and ideas borrowed from the kitchen.  Speaking of that bar/kitchen connection, I've had a lot of fun lately using ingredients from diverse cultures to create exotic, unexpected flavors in cocktails.  

A couple of years ago, I entered one of my drinks into a competition.  That cocktail was the Andalusia, and it drew inspiration from its namesake region in Spain, in particular the flavors found in Gazpacho and Sherry.  The basic idea was "how can we use the ingredients/flavors found in Gazpacho in a delicious, savory cocktail with Sherry?"  The event was sponsored by a vodka company, so I used their cucumber flavored vodka as the base spirit.  Flavored vodka?  I know, I know.  But hey, it worked, and that particular vodka was a great way to incorporate cucumber into the drinks flavor profile.   I always wanted to tinker with that recipe--using gin as the base--and find another way to incorporate the cucumber element into the cocktail.  Last week, I had the opportunity to do so, and was very pleased with the results.

The original Andalusia called for cucumber vodka, amontillado sherry, roasted red pepper syrup, and fresh lemon juice.  Not too long ago, I had a really interesting and unique Gazpacho that worked elements of toasted sesame seed into the mix.  Traditional?  No, but it totally worked, and it got me to thinking "how can I infuse sesame seed into the Andalusia cocktail?"  I can't help but think of alcohol and cocktails when eating and enjoying certain flavor combinations!

I've had some great results using the fat washing technique with spirits.  You take something like hot bacon fat, pour it into a jar filled with a spirit (bourbon works well with bacon fat), and then you put it into the freezer for several hours.  The fat separates to the top and hardens.  You simply scoop out the fat, and strain the now bacon-washed bourbon into a new jar.  It smells and tastes like bacon, and is ready for mixing in a cocktail.  So, using a variation of the fat washing technique, I was able to infuse gin with toasted sesame seed oil.  Since toasted sesame seed gin was now my base spirit, I needed to find another place for the cucumber.  Instead of making a straight roasted red pepper syrup, I made a cucumber/roasted red pepper puree.  The results were fantastic!  A real fusion of flavors.  The cocktail is crisp, savory, and delicious!

Andalusia (Updated Version)
glass = chilled cocktail
method = shake and fine-strain
garnish = skewered cherry tomato, cucumber, cocktail onion

1.75 oz. Toasted Sesame Seed Gin*
1 oz. Cucumber/Roasted Red Pepper Puree
1 oz. Lemon Juice
just over 1/2 oz. Amontillado Sherry
Shake well with ice
Fine-strain into chilled cocktail glass with special spice mix on 1/2 the rim**
Garnish with cherry tomato, cocktail onion, and cucumber

* Toasted Sesame Seed Oil-Washed Gin
1 750ml bottle dry gin
2 ounces toasted sesame seed oil
Pour gin into a saucepan
Add the toasted sesame seed oil
Stir over very low heat for 20 minutes
Transfer into a glass jar.  Seal and store in freezer for at least 12 hours
Using a spoon, remove the hardened sesame oil from the top of the jar
Fine-strain the gin into a new glass jar, seal and refrigerate

**Special Spice Mix For Rim
black peppercorns
sea salt
smoked paprika
toasted sliced almonds
spice grinder

For the release of a new rum, I was working on a simple cocktail that highlighted the prominent vanilla flavors in the rum that came from its extended aging in ex-bourbon barrels.  I've always loved the marriage of bay leaf and vanilla:

Bridgetown
glass = footed pilsner
method = shake and strain
garnish = bay leaf for aromatic garnish in center of drink; lime twist

2.5 oz. Aged Rum (aged in ex-bourbon barrels)
.25 oz. Macadamia Nut Liqueur
.5 oz. Tamarind Puree
.75 oz. Bay Leaf Syrup
1 oz. Lime Juice
Shake well with ice and strain into footed pilsner glass
Fill glass with crushed ice
Form a mound/mountain peak of crushed ice above the rim of glass
Gently dribble Angostura bitters into the crushed ice mound
Place a bay leaf in center of ice mound for aromatic garnish
Wrap a long lime twist around two thin straws and place into the ice

Cheers!

Port of Call

Port of Call

2 oz. Mount Gay Black Barrel rum
.25 oz. bourbon (I prefer Redemption "high-rye" bourbon)
.25 oz. Falernum
.5 oz. Dolin Blanc vermouth
2 healthy dashes Angostura bitters
1 healthy dash Fee Brothers whiskey barrel-aged bitters
Stir with ice until well-chilled
Strain into chilled coupe glass, or into a rocks glass over 1 large cube
Express oils from a large grapefruit peel over the drink
Drop the peel in
Sip, savor, repeat

The Cocktail and The Bar

The Cocktail:  "It should stimulate the mind as well as the appetite. The well made cocktail is one of the most gracious of drinks. It pleases the senses. The shared delight of those who partake in common of this refreshing nectar breaks the ice of formal reserve. Taut nerves relax, taut muscles relax, tired eyes brighten, tongues loosen, friendships deepen, the whole world becomes a better place in which to live.”
- The Fine Art of Mixing Drinks. (1948) David A. Embury

The Bar:  It fosters a convivial community of compatriots…camaraderie with the staff and fellow regulars.  A great bar gives you a sense of belonging; it welcomes you with open arms and becomes an integral part of the neighborhood.  A great bar has the ability to become that "third place" or "third space."  It's not work and it's not home, bur rather that all important social space that's important for a civil society, civic engagement, and establishing feelings of "sense of place."

Cheers!

Happy 2013!

Happy New Year!  I hope everyone had a safe and happy holiday season full of delicious food, great beverages, and lots of laughs and good times shared amongst family and friends.

The blog is going through a few minor changes.  Over the past couple of years, it's functioned more as a way for me to record cocktail recipes and beverage menus.  As the year progresses, I look forward to contributing more in the way of short articles and other content that encompasses not only cocktails, but craft beer and spirits as well.  In addition, there will be a renewed focus on all of the great bars in the Oakland, Berkeley and surrounding East Bay areas.  The name of the blog has changed to reflect this wider focus, changing from East Bay Cocktails to East Bay Libations.

Here's to a fantastic 2013.  Cheers!

The Solera

Solera is an aging system used for certain wines, beers, rums, brandies, even vinegars.  Solera aging is a fractional blending system done in a manner which results in a finished product that is an average of ages.  (The solera is also the name given to the final level of barrels in this aging system).  The solera system of aging was developed by the Spanish and Portuguese as a way to provide wines of a constant average age, as well as to ensure a certain homogeneity of product over different vintages.  Pretty cool process! 

Here's a rich, rum-based cocktail, perfect for these cold December nights.  Bittersweet and balanced, with notes of bitter chocolate, cinnamon, orange zest, coffee & burnt sugar.  Subtle earthiness with herbal notes on the finish.  This cocktail uses two fantastic products that utilize the Solera aging system:  Santa Teresa rum, and Gonzlaez Bypass sherry.

Solera
1.75 oz. Santa Teresa 1796 Solera Rum
.5 oz. Amaro CioCiaro
.5 oz. Gonzalez Bypass Solera 1847 Sherry
2 dashes of Winter Bitters*
Stir well with ice
Coat a frozen coupe glass with oils from an orange peel; discard peel
Strain drink into the prepared Coupe glass
Garnish:  take another orange peel, flame it over surface of cocktail; drop it in
Additional garnish if you're feeling fancy (and fussy):  1 skewered cherry, soaked overnight in a Spanish brandy

*Winter Bitters:  combine 2 parts Fee Brothers Aztec Chocolate bitters with 1 part Angostura Bitters

Cheers!

"Falling" For Calvados

It's raining today, and it finally feels like Fall.  Let's celebrate with some Calvados: a beautiful, delicious apple brandy from the Normandy region of France.  Below are three Calvados cocktails.  The first is a hearty, spirit-driven cocktail, followed by a couple of zesty, fruit-forward cocktails true to those classic Autumn flavors and aromas.  Cheers!

P.G.
1.5 oz. Calvados
.75 oz. spicy ginger solution*
1 oz. fresh pomegranate juice
.5 oz. fresh lime juice
Shake well with ice
Fine-strain into a large, chilled Coupe glass
Top with Brut sparkling wine (approx. 2.5 ounces)
Garnish with mint sprig and several pomegranate seeds

*Spicy Ginger Solution:  3.5 ounces superfine sugar to every 4 ounces of fresh ginger juice; shake well for several minutes to combine/thoroughly mix

Robber Baron

1 oz. VSOP Calvados

.5 oz. Smith & Cross Jamaican Rum

.5 oz. Benedictine

.5 oz. Yellow Chartreuse

1 dash of Baked Apple Bitters

Stir well with ice, strain into a chilled coupe glass

Grapefruit peel for garnish

St. Liz's Dream
1.5 oz. Calvados
.5 oz. lime juice
.75 oz. fresh pomegranate juice
.75 oz. local honey syrup
1 scant bar spoon of St Liz. Allspice Dram
Shake well with ice
Fine-strain into a Champagne flute
Top with Brut sparkling wine
Mint Sprig for garnish

Happy Birthday, Jerry! Oh...and Calvados with rain?

On this day in either 1829 or 1830, Professor Jerry Thomas was born.  To celebrate, I'm drinking a variation of the Brandy Crusta (a cocktail invented by Joseph Santina, and featured in Jerry Thomas’ 1862 book The Bartender’s Guide).

1.5 oz. Ferrand 1840 Cognac
1 bar spoon of Luxardo Maraschino Liqueur
.5 oz. Ferrand Dry Orange Curacao
.5 oz. Lemon Juice
1 dash Boker's bitters
Shake well with ice
Fine-strain into a small, chilled coupe glass rimmed with sugar
Lemon peel for garnish

  
Rain, Autumn, Music and Calvados?  Yes please!

Man, I LOVE it when it rains.  We got a little bit of rain last night, and I realized I'm beyond ready for some real Autumn weather!  I was listening to La Mer by Claude Debussy last night while the rain was gently coming down. Drinking this little spirit-driven tipple seemed apropos:

La Mer
1.5 oz. Chateua du Breuil VSOP Calvados
.5 oz. Benedictine
.5 oz. Dolin Dry Vermouth 
1 dash Baked Apple Bitters
Stir well with ice
Strain into a chilled cocktail glass coated with oil from a lemon peel (discard the peel)
No garnish needed 



Cheers!

Fall Cocktail List, WCYC

Fall is in the air!  Yep, it's that time of year again my friends!  Come get cozy during this cooler Autumn weather with a tasty fall cocktail at the Walnut Creek Yacht Club.

Our new cocktail list is below.

aperitivo

a perfect start  cocchi americano, guajillo/pasilla chili and citrus zest syrup, lime juice, orange bitters, seltzer water, flamed orange peel  

autumn cocktails

the b.m.w. (bacon-maple-walnut cocktail)  bacon-tinged bourbon (infused in-house), berentzen apple liqueur, fresh lemon juice, maple syrup, egg white, walnut bitters

st liz's dream  chateau breuil calvados, honey, fresh lime and pomegranate juices, st liz allspice dram, sparkling wine

a pear affair  st. george botanivore gin, fresh pear juice, lemongrass syrup, lemon juice, rosemary

sailor's choice
rum, rhum agricole, cachaca and pisco

pina sofisticada  house-made toasted coconut/pineapple syrup, gonzalez bypass 1847 solera sherry, fresh lime juice, novo fogo aged cachaca, toasted coconut rim

hemmy's logic  banks 5-island rum, barolo chinato, house-made antilles syrup, fresh lime and orange juices, nutmeg

trinidad swizzle  zaya rum, falernum, fresh lemon juice, peach bitters, crispy sage; served in a silver mug over crushed ice

hiram bingham  oro pisco quebranta, rothman & winters orchard apricot liqueur, fresh lime juice, fresh mint, angostura bitters, sparkling wine

house favorites

1944 mai tai   appleton v/x rum, el dorado rum, fresh lime juice, orgeat, pierre ferrand dry orange curacao

ciello rosso  campari, skyy citrus vodka, fresh ruby red grapefruit and lemon juices, fresh basil

zen  wodka vodka or beefeater gin, fresh lime juice, fresh mint, house-made ginger-zen syrup

the venerables
our tribute to the classics

old pal  circa 1922; harry johnson's abc's of cocktails  rittenhouse rye whiskey, campari, dolin vermouths

alaska cocktail  circa 1933; the savoy cocktail book  beefeater gin, yellow chartreuse, orange bitters

the wcyc rum flight
three, 3/4 ounce pours served with a small lager beer and a rum flight mat with tasting notes

pampero aniversario...venezuela
plantation jamaica, 2000...jamaica
chauffe coeur vieux brun...martinique

traditional, table-side absinthe service
kubler...switzerland
st. george...alameda, california

barrel-aged cocktails, batch #3
aged 14 weeks in small, lightly toasted oak barrels

carribbean shuffle  jamaican rums, sherry, vermouth, falernum, tiki bitters (sold out)

red hook  rye whiskey, luxardo maraschino liqueur, punt e mes, orange bitters (sold out) 

negroni  beefeater gin, campari, dolin rouge

Cheers!

Canary Islands Rum & Liqueur

I'm a big fan of the Arehucas rums and Ron Miel honey rum liqueur coming out of the Canary Islands.  The rums have a really fascinating history, the honey-rum liqueur has myriad cocktail applications, and the people behind the company are some really great folks.

A stirred, spirit-forward cocktail using the 7 Year rum as the base, and the honey rum liqueur as a modifier: 

Las Palmas
1.75 oz. Arehucas 7 Year Rum
.75 oz. Ron Miel honey rum liqueur
.5 oz. Dolin Blanc Vermouth
1 healthy dash Angostura bitters
Stir with ice
Strain into a frozen Coupe glass
Express oils from grapefruit peel over surface of cocktail
Discard the grapefruit peel
Garnish with brandied cherry

A farmers-market fresh cocktail using the honey rum liqueur as a base: 

Arehucas Swizzle
5 small chunks, fresh pineapple
.25 oz. Green Chartreuse
Muddle
.75 oz. up to 1 oz. fresh lime juice
1.75 oz. Ron Miel honey rum liqueur
Shake with ice
Strain into silver julep mug
Fill with crushed ice
Swizzle to frost the outside of the mug
Top up w/ more crushed ice to form a mound
Top w/ Angostura bitters on crushed ice mound
Garnish with sprig of fresh pineapple sage in center of cocktail

Designing A Functional Bar

If you're planning on remodeling an existing bar, or you have the opportunity to build one from scratch at your new establishment, focus on functionality.  So many bars (not just the physical bar structure, but the entire back-bar, workspace, and lounge area where guests sit) are designed by architects and/or interior designers that don't have a firm grasp on what takes place in a bar on a busy night.  The end result might look really nice, but are they functional?  Often times no, and in some cases, they're actually unsafe.  Bartenders and managers end up getting very creative in an effort to make do with what they have, moving things around to make the workspace safer and more functional.  Profits are lost, guests experiences are compromised, and safety is jeopardized.  Considering that bars are such huge profit generators for restaurants, why wouldn't you want to get it right?  There are certain things that can be done during the design process to help ensure a functional bar.

Involve a bartender in the design process.  Have a sit down with your bartenders, the beverage manager/director, architect, an interior designer if they're part of your overall design process, the construction project manager, even the chef.  The chef?  Absolutely!  They know a thing or two about functionality and proper flow in a kitchen.  They have various prep stations, refrigerators, grills, ovens, usually a walk-in frig and/or freezer, and dish washing station in the kitchen.  Most kitchens are designed with input from a professional chef and a kitchen equipment specialist, working together with the architect and construction team.  They are designed with things like flow, ease of use, speed, storage, and safety in mind.  Can you imagine if the kitchen was designed solely by an architect?  What if the placement of kitchen tools, equipment, refrigerators, storage, dish washing station, etc, was solely up to the architect or an interior designer with little to no experience in a commercial kitchen?  What if a chef and/or an equipment specialist were never consulted?  Yikes!  It probably wouldn't be a very functional kitchen, which in turn affects profits and safety.  Not good.  So what about the bar?

Many times, a bar is designed and then built without much thought going into things like flow, speed, ease of use, safety, functionality, daily cleaning, and proper equipment and bar tools placement.  When it comes to cocktails, ask yourself what type of drinks your bar will be crafting day in and day out.  This will help determine what types of glasses, bar tools, and refrigerators (and how many) would be optimal.   Are you a bar serving lots of frozen drinks?  Beer and shots only?  Will your bartenders be muddling lots of fresh fruits and herbs behind the bar?  What about your wine program?  Asking these questions will ultimately help in designing a functional bar.  Of course, it's difficult to be all things to all people, and you have to make smart investments that make sense for your particular establishment, the amount of space you have, and your budget.  If you're a beer bar, or a restaurant that serves several craft beers, you might want to invest in several different types of glassware for each style of beer, and a designated beer refrigerator.  If you're a bar that serves lots of blended drinks, invest in high-quality blenders and make sure you have blender stations installed at each workstation.  If your focus is on craft cocktails, invest in the right bar tools to get the job done, and design the workspace accordingly to facilitate the creation of those drinks.  You're a wine bar, or a restaurant that has a special focus on wines?  Install special wine refrigerators that keep both red and white wines at optimal serving temperatures instead of keeping your wines, beers, and non-alcoholic beverages all in one refrigerator.  A wine preservation system might be a smart investment as well.

When it comes to something like draft beer, the installation often times falls to a refrigeration company with little experience in designing and maintaining an intricate draft system.  Instead, think of hiring a highly trained draft beer company that specializes in draft system design, installation and on-going maintenance.   When it comes to those stainless steel wells and workstations behind the bar, there are many different configurations and options available.  Some owners and managers feel like the cheapest, most standard pieces of equipment will be enough to get the job done, but then they scratch their heads in frustration when equipment starts breaking down on a regular basis, certain bar tools keep needing to be replaced, or the well/workstation isn't sufficient enough to crank out the type of drinks your bar makes on those busy Friday and Saturday nights.

When it comes to bar equipment (sinks, workstations, refrigerators, glass chillers, etc) owners and managers sometimes rely solely on what a restaurant supply store sales person suggests, which may or may not be the best choice.  Do your research, and compare not only prices, but things like the quality and strength of materials used and the warranties.  Pay attention to what other bars and restaurants are using, and ask if they're happy with their equipment choices.  When it comes to installation, make sure things are installed in a manner that allows everything to be easily accessed for proper cleaning on a daily basis.  If you can't easily access something, it probably won't get cleaned correctly.  Choose materials that stand the test of time in addition to looking nice.  Choose materials that are easy to clean and will not easily rot.  Involve experienced bartenders and restaurant equipment designers in the process.  Involve the chef.  There are more options than ever when it comes to designing and building a functional bar.  It can take a lot of time, planning, and money to do things right, but a safer workspace and a more profitable beverage program are your rewards.

Cheers!

Late Summer Bar News @ WCYC

A few updates from over at the Walnut Creek Yacht Club bar:

Batch #3 from our Barrel-Aged Cocktail Program is now on the menu and being served.  We've got:

Red Hook:  rye whiskey, punt e mes, orange bitters, maraschino
Jamaican Shuffle:  jamaican rums, falernum, sherry, carpano, tiki bitters
Rosita:  silver tequila, dry and sweet vermouths, campari, grapefruit bitters
Negroni:  gin, sweet vermouth, campari

New cocktail on the list, The Trinidad Smash:  Zaya rum, falernum, peach bitters, fresh lemon juice, fresh mint leaves, crushed ice, silver mug, topped with aromatic bitters

Blue Star American Wheat Ale and Drakes IPA are back on tap after a short absence, and we've got a couple of new bottled beers on the list  

We're in the process of doing a Bottle-Aged Cocktail.  The Daily Ration features Pussers rum, Ron Miel Honey Rum, Dolin Blanc, Angostura Bitters and a couple other fun accents.  Goes into the bottle (a beautiful Pussers rum decanter) this weekend, and we'll bottle-age it for several months.  Check back for updates!

Cheers!

Hooray For Booze!

Some new spirits and liqueurs for your sipping pleasure, now at the Walnut Creek Yacht Club!

- Eagle Rare Bourbon:  bold, dry, oaky flavors, with a hint of almonds and orange zest.  Makes a superb Manhattan.

- Briottet Creme de Framboise:  We have some left over after using part of the bottle in a great punch we served at our Americas Cup 101 Dinner a couple weeks back.  Have it in a cocktail.  Mix it with Champagne.  Heck, you can even pour it over your ice cream.  A rich, luscious, beautifully crafted creme de framboise.  

- Kubler and St. George Absinthes:  try one or both in our traditional Absinthe Service

- St. George Botanivore Gin:  The Botanivore earned its name from all the different botanicals that go into creating its unique flavor. There are 19 in total making this a wonderfully herbacious treat.  Try it in a classic gin Martini, or in our wonderful Sgt. Pepper cocktail featured on our specialty cocktail list.

- St. George Single Malt Whiskey

- Ferrand Ancienne Method Dry Orange Curacao:  The fine folks over at Pierre Ferrand Cognac teamed up with cocktail/spirits expert and historian David Wondrich.  They researched 19th-century recipes, and the result is Pierre Ferrand Dry Curaçao Ancienne Méthod, made with an infusion of the dried skins of Seville oranges in a base of high quality unaged, clear brandy. The spirit is redistilled and blended with Cognac, seasonings like anise and grilled sugar, and more orange peels. It is then barrel-aged and emerges smooth, veiled with orange, kissed with sweetness and hinting of juniper, almonds and vanilla.  Try it in our 1944 Mai Tai.  Delicious.

- Breaking & Entering Bourbon

- Firelit Coffee Liqueur:  The only coffee liqueur you'll ever need!  Amazing.

- Santa Teresa Rhum Orange Liqueur:  Order yourself a Sidecar made with rum instead of Cognac.  We'll make it with this beautiful orange liqueur, rum, and fresh lemon juice.

- Cocchi Barolo Chinato:  Notes of quinine, cardamom, gentian and rhubarb.  Sip it slightly chilled and neat.  If you're a fan of things like fortified wines and amaro, this aromatized wine will be right up your alley.  It's truly the nectar of the Gods!

-  Ron Zacapa XO:  a gorgeous, luxurious sipping rum that has been finished in French Oak Cognac barrels.  Zacapa rums go through an interesting process.  Ask us about it, because we love to talk rum.  A lot of rums are produced from molasses which is a by product of sugar refining. Molasses based rums (especially those made from blackstrap molasses) tend to have a pronounced "cooked" flavor and aroma. Then you have Rhum Agricole, the French version/style of rum.  Agricoles are produced from the first pressings of the sugar cane juice, very similar to Brazilian Cachaca.  Agricoles and Cachaca tend to have green, vegetal, floral, grassy, and/or earthy qualities to them.  Some folks would even say they have a "funk" to them.  We like a little funk.  So how about Zacapa XO rum?  We'll tell you all about it!

- Chauffe Coeur Rhum Agricole Brun:  the sugarcane comes from two small producers in Martinique, and only freshly extracted sugarcane juice is used for fermentation and distillation.  After distillation, the rhums are brought back to the Martayrol family cellars near Paris, France for aging (spending about 7 years in oak barrels, some dating back almost 200 years), blending (blended by two brothers in the Martayrol family) and then bottling.  There is no added sugar, and no caramel or artificial coloring is added.  With notes of marzipan, brown butter, tobacco, and fresh cut sugarcane, this is one special Rhum Agricole.

Jamaican Shuffle #2

Jamaican Shuffle #2
1.5 oz. Jamaican rum (Appleton Reserve works well)
.5 oz. Dolin Blanc
.5 oz. Benedictine
Healthy dash of Angostura bitters
Stir with ice
Strain into frozen coupe glass
Squeeze oils from grapefruit peel over drink; discard peel
Garnish with brandied cherry

Two For Summer

DRAKES PASSAGE
1 oz. home-made roasted/spiced pineapple syrup
1.25 oz. home-made toasted coconut cream, unsweetened
.75 oz. fresh lime juice
.5 oz. fresh orange juice
Dash of tiki bitters
1.25 oz. Novo Fogo Aged Cacahca
.75 oz. Lemon Hart 151 rum
Shake well with ice
Strain into a tall glass over cubed ice
Garnish with fresh, grated nutmeg and pineapple leaf

I was picking plums off of our plum tree the other afternoon and decided to make a plum syrup.  When I remembered that I had some peaches that a co-worker had given me, I ended up making a mixed stone fruit syrup (predominantly plums, with  a subtle peach flavor on the finish).  When combined with bourbon (or the right gin), fresh citrus and a small dash of bitters, a crisp, delicious cocktail was born!
  
STONE FRUIT SOUR
1 oz. Stonefruit Syrup*
.75 oz. Lemon Juice
1 dash of Angostura bitters
2 to 3 fresh sage leaves
1.5 oz. Hooker's House Bourbon Whiskey**
.5 oz. egg white
Dry shake without ice
Add ice; shake well & fine-strain into a frozen coupe glass
Fresh sage leaf in center of cocktail for an aromatic garnish

*Stonefruit Syrup:  2 cups sugar, 2.5 cups water, 1.5 pounds of mixed stone fruit (first batch was 1 pound of fresh Japanese plums with 1/2 a pound of fresh peaches; bring to boil while stirring; turn off heat and let sit on stove for 30 minutes; strain, bottle and refrigerate).  I also made a stone fruit shrub that worked well in a very similar cocktail.  The vinegar in the shrub added enough acidity to eliminate the citrus juice, and the sweetness level was at a high enough level that--for my tastes--I didn't need to add any additional sugar into the cocktail.  Play around with it and have some fun!

**This cocktail also works really well with Nolets Silver Dry Gin, with its hints of rose and peach. 

Trifecta

The power of three.  Three ingredients, that is!  I'm a big fan of 3-ingredient cocktails.  Simple, classic, seductive, bold, precise, and always delicious.  Here are a few of my favorites:

Dragon Variation (created by Jon Santer)
1.5 oz. Martin Miller's Westbourne Strength gin
.5 oz. Dolin Blanc vermouth
10 drops Thai Chili Tincture
Combine all ingredients in a mixing glass and stir with ice until chilled
Strain into a frozen cocktail glass

Jamaican Daiquiri
2 oz. Appleton V/X rum
1 oz. fresh lime juice
.5 oz. up to .75 oz. Cane Syrup
Shake well with ice
Strain into a chilled cocktail glass
Lime wheel garnish

Manhattan
2 oz. to 2.5 oz. Whiskey
.5 oz. to 1 oz. Sweet Vermouth
2 to 3 dashes bitters
Stir well with ice
Strain into frozen coupe glass
Brandied cherries for garnish

Revolver (created by Jon Santer)
2 oz. Bulleit Bourbon
.5 oz. Tia Maria
2 - 3 dashes orange bitters
Stir well with ice
Strain into frozen coupe glass
Flamed orange peel for garnish

Opera Cocktail
1.75 oz. Citadelle Gin
.5 oz. Dubonnet Rouge
.25 oz. Luxardo Maraschino liqueur
Stir well with ice
Strain into a frozen coupe glass coated with oils from an orange peel; discard peel
Squeeze a lemon peel over top of drink; drop it in

Whiskey Sour
2 oz. Whiskey
1 oz. lemon juice
.75 oz. simple syrup
Shake well with ice
Strain into a chilled sours glass or over ice in a rocks glass
Garnish with 1 brandied cherry and an orange wheel

X.Y.Z. Cocktail
.75 oz Lemon Juice
.75 oz Clement Creole Shrubb or Cointreau
1.5 oz Rhum Clement VSOP
Shake well with ice; fine-strain into chilled coupe glass

Kingston Shuffle
1.5 oz. Appleton Reserve
.5 oz. Dolin Blanc
.5 oz. Benedictine
1 healthy dash of Angostura bitters
Stir well with ice
Strain into frozen Coupe glass
Coat surface of drink with oils from large grapefruit peel; discard
1 brandied cherry for garnish

The Sgt. Pepper #2
1.75 oz. St George Botanivore Gin
1 oz. Strawberry-Black Peppercorn Syrup
.75 oz. to 1 oz. lemon juice
Shake well with ice
Fine-strain into a frozen coupe glass coated with oils from a large grapefruit peel; discard the peel
half a strawberry coated with cracked black pepper, attached to rim of glass for garnish

A Culinary Cocktail, A Classic Cocktail

The Smoking Rabbit
.75 oz. Roasted Carrot Puree
1 oz. fresh lemon juice
.5 oz. Lillet Blanc
1.75 oz. Fair Quinoa Vodka
Sprig of fresh Italian Parsley
Bar spoon of Don Amado Anejo Mezcal
(can increase mezcal if you desire a more intense smoke profile)
Shake well with ice
Strain into chilled cocktail glass
Garnish with a thin slice of radish
 

The Pan American Clipper
2 oz. Chateau de Breuil Calvados 
.5 oz. home-made pomegranate grenadine
.5 oz. fresh lime juice
1 healthy dash of Baked Apple Bitters
Shake well with ice
Fine-strain into chilled coupe glass rinsed with Kubler Absinthe
Lime twist garnish 

Cheers! 

Summer Cocktails 2012, WCYC

The first installment of the summer cocktail list debuts at the Walnut Creek Yacht Club THIS Tuesday evening!  Here's the list:


Aperitif
a light, pre-meal tipple to stimulate the appetite

First Wave
carpano antica vermouth, house orange bitters, seltzer water. served tall over ice with a slice of orange

Summer Mixology
from farmers market to cocktail glass

Southern Courage
buffalo trace bourbon, rothman & winters orchard apricot liqueur, house-made peach syrup, fresh lemon juice, jerry thomas decanter bitters, blue star american wheat ale.  served tall over ice

Détente
aalborg akvavit, russian standard vodka, fresh celery juice, fresh lemon juice, house-made dill syrup, pepper/toasted fennel seed/sea salt rim.  served "up"  

The Sgt. Pepper
st. george botanivore gin, house-made strawberry/black peppercorn syrup, fresh lemon juice, egg white, grapefruit oil.  served "up"


The Venerables
our tribute to the classics 

Opera Cocktail  circa 1933; savoy cocktail book
citadelle gin, dubonnet rouge, luxardo maraschino liqueur, orange bitters, served "up" 

Pan American Clipper  circa 1939; the gentleman's companion
chateau de breuil calvados, house-made pomegranate grenadine, kubler absinthe, baked apple bitters, fresh lime juice.  served "up"

Sailor's Choice

rum, rhum agricole, cachaça, pisco 

Drakes Passage
novo fogo aged cachaca, lemon hart 151 rum, house-made toasted coconut cream and roasted pineapple syrup, fresh lime and orange juices, tiki bitters, fresh nutmeg.  served tall over ice in a hurricane glass

R&R
pampero anniverario rum, house-made spiced rhubarb syrup, fresh lime juice, fresh mint, angostura bitters, graham beck brut sparkling wine.  served in a champagne flute

Arawak
batiste rhum blanc, pomegranate juice, fresh lime juice, house-made ginger syrup, fresh muddled cilantro and serrano chile.  served "up"

Chicha Morada Cocktail
oro pisco quebranta, green chartreuse, fresh lime juice, house-made chicha morada syrup (peruvian purple corn, pineapple, apple, cinnamon, sugar), egg white.  served "up"

House Favorites
some favorites over the years

Mai Tai Circa 1944
appleton v/x rum, el dorado spiced rum, orange curacao, orgeat syrup, fresh lime juice.  served short over crushed ice

Zen
beefeater gin or wodka vodka, fresh lime juice, fresh mint, house-made ginger syrup.  served "up"

Ciello Rosso
skyy citrus vodka, campari, fresh ruby red grapefruit and lemon juices, fresh basil.  served "up"

The Rum Flight
three 3/4 ounce pours with tasting mat/tasting notes:
st james hors d'age - martinique
ron abuelo 7 yr - panama
atlantico private cask - dominican republic

Traditional Absinthe Service
st george absinthe verte - alameda, ca
kubler - switzerland
ask for more details

Barrel Aged Cocktails
Red Hook - rye whiskey, punt e mes, luxardo maraschino, orange bitters (SOLD OUT!)
Rosita - silver tequila, dolin dry and sweet vermouth, campari, grapefruit bitters
Caribbean Shuffle - jamaican rums, amontillado sherry, velvet falernum, tiki bitters (ALMOST SOLD OUT!)
aged 3 months in oak barrels; ask for more details

Détente

Détente (now available at the Walnut Creek Yacht Club)
.75 oz. fresh celery juice
.75 oz. fresh lemon juice
.5 oz. dill syrup (fresh dill, sugar, water)
1 oz. Aalborg Akvavit
1.5 oz. Russian Standard Vodka
Shake with ice
Fine-strain into chilled cocktail glass with russian spice mix on 1/2 the rim*
small piece of fresh dill sprig in center of cocktail for garnish

* Russian spice mix:  black peppercorns, sea salt, toasted fennel seeds; put through a spice grinder

Détente (French for 'relaxation') is the easing of strained relations, especially in a political situation. The term is often used in reference to the general easing of relations between the Soviet Union and the United States.  Détente was known in Russian as разрядка ("razryadka", loosely meaning 'relaxation of tension').

Drink inspiration:  drawing on Russian cuisine and the ideas of detente for inspiration, a new, original cocktail is born.  We have an American bartender making a culinary-style drink using Russian vodka and ingredients commonly used in Russian cooking (celery, dill, fennel, black pepper, & citrus).  The Scandinavian spirit Akvavit, with its flavors of carraway and fennel, blends wonderfully with the other ingredients.  If the idea of the original Russian/American Detente was to ease tensions between the two nations, the idea of our Cocktail Detente is to ease the tensions of your day, helping you unwind and relax with a crisp, savory cocktail in hand.  

I Love Rye!

I love rye.  The bread is ok, but the whiskey?  Well that's true love.  Sometimes bold, often times peppery, rye whiskey is simply perfect for classic-style, spirit-driven cocktails.  Here's a couple of great rye cocktails for your imbibing pleasure:

The 1794 Cocktail
created by Dominic Venegas
1794 was the year that resistance to the Whiskey Rebellion came to a climax.

2 oz. Rye Whiskey (I prefer Rittenhouse 100 proof)
1 oz. Campari
1 oz. Carpano Antica Sweet Vermouth
Stir well with ice
Strain into cocktail glass coated w/oil from a lemon peel; discard peel
Garnish with a flamed orange peel, drop peel into the drink


Taste of Treason
created by Seth Yaffe, The Gallows, Boston
Guess what else happened in 1794?  It was the first time a person was tried for treason in the newly-formed United States.  This cocktail takes its inspiration from the above 1794 cocktail.

1 oz. Rye Whiskey (I prefer High West Rye)
.75 oz. Aperol
.75 oz. Dolin Blanc Vermouth
2 dashes Angostura Orange Bitters
Stir well with ice; strain into a chilled coupe glass
Long orange twist for garnish

Cheers!

Salad?

What's this?

It's a jicama and celery salad with hibiscus-citrus dressing topped with a little ground pepper.  Why is this on a cocktail blog?  Because the flavor combination was so interesting, delicious and refreshing, a new cocktail was born  File this one under "unique and interesting."

1 oz. fresh celery juice (use one of these)
.5 oz. fresh lime juice
.75 oz. grapefruit-hibiscus syrup*
2 oz. Purity Vodka or a lighter, new-world style gin like Distillery 209
shake well with ice
strain into a chilled coupe glass with tarragon cocktail mix on half the rim**
grapefruit peel squeezed over top of cocktail so oils coat surface; discard the peel
garnish:  I prefer it without a garnish, but you could garnish with an edible flower or a long, thin jicama stick

Crisp, refreshing, zesty, savory.  Interesting color to the finished cocktail as well, which didn't surprise me since the celery juice was such a dark green color and the syrup such a vibrant purple.  The end result (aroma, taste, appearance) was a pleasant surprise, but totally different than what I expected. 

*SYRUP:  2 cups sugar, 1.5 cups water, 1 cup fresh ruby red grapefruit juice, the zest of 3 large grapefruits, 1 ounce of dried hibiscus flowers.  Bring everything to a boil, turn off heat, let sit for an hour, strain, bottle, and refrigerate.  Keeps for approx. 3 weeks

**TARRAGON COCKTAIL MIX:  mix dried tarragon with kosher salt, green peppercorns and a touch of sugar in a spice grinder

Hooray for a salad inspiring a new cocktail!

Gin: It Does A Body Good

Gin.  It's in.  It's good.  Gin is complex, flavorful, and best of all?  It does a body good.  Yup.  It's true.  You're welcome.

Clover Club (Fresh, Farmers Market Version)
5 fresh raspberries
.5 oz. Cane Syrup
Muddle Well
.75 oz. fresh lemon juice
.5 oz. egg white
2 oz. Plymouth or Cap Rock gin
Dry shake
Add ice, shake and fine-strain into coupe glass
1 skewered raspberry and fresh sprig of mint for garnish

The Second Stringer
created for one of my regulars, who refers to me as Steve Young, and my predecessor as Joe Montana
.5 oz. Rosemary simple syrup, or to taste
.25 oz. Luxardo maraschino liqueur
1 small orange wedge
Muddle Well
.75 oz. fresh lime juice
.5 oz. fresh ruby red grapefruit juice
2 oz. St. George Botanivore gin
Shake well with ice; fine-strain into cocktail glass
Lime twist and 1/4 of a rosemary sprig for garnish

WCYC Bar Update

Batch #2 from the barrel-aged cocktail program now available at the Walnut Creek Yacht Club:

Rosita:  Silver tequila, dry vermouth, sweet vermouth, Campari, grapefruit bitters

Caribbean Shuffle:  Jamaican rums, Velvet Falernum, Amontillado sherry, Carpano Antica vermouth, cinnamon bitters 

Red Hook:  Rye whiskey, Punt e Mes, Luxardo Maraschino liqueur, orange bitters

Drink Local! @ the WCYC:  Proudly featuring St. George Spirits (Alameda) and their Breaking & Entering Bourbon, Botanivore Gin, Single Malt (Lot 11) Whiskey, Agua Libre Rum Agricole Blanc, Hangar 1 Straight and Hangar 1 Mandarin Blossom vodkas, St. George Absinthe Verte.

More locally distilled, artisan spirits on our back-bar:  Firelit Coffee Liqueur (East Bay), Distillery 209 Gin (SF), Junipero Gin from the fine folks over at Anchor Distilling (SF), Charbay Ruby Red Grapefruit Vodka (Ukiah), and Germain Robin Fine Alembic Brandy (Ukiah).

Come in for a cocktail and Drink Local!

Cheers!

Spring Cocktail List 2012, WCYC

Now at the Walnut Creek Yacht Club.  Cheers!

Spring Flavors
from garden to glass

The Smoking Rabbit
House-made roasted carrot puree with savory Italian parsley; smokey mezcal with Fair Trade Quinoa Vodka; Lillet Blanc and fresh lemon juice.  Earthy, savory, smokey, & delicious!  Served "up" with radish garnish

Garden Swizzle
House-made celery syrup and Aalborg Akvavit; Berentzens German apple liqueur, fresh lime juice and fresh thyme.  Crisp & herbaceous, vegetal & refreshing.  Served over crushed ice in a silver Julep mug

Agave Rosado
Kings ginger liqueur and Agavales blanco tequila; house-made raspberry puree with fresh orange and lime juices; a splash of bubbly Cava.  Lower-alcohol, brunch-style cocktail.  Easy drinking, light, fruit-forward.  Served in a Champagne Flute


Sailor's Choice
rum, rhum agricole, pisco & cachaca cocktails

Gustavia Fizz
Batiste rhum agricole blanc; Briottet creme de peche with yellow chartreuse; fresh lemon juice and egg white; fresh rosemary for aromatic garnish.  Herbaceous, floral, complex.  Served tall over cubed ice with a splash of Graham Beck Brut sparkling wine

Chicha Morada
Oro Pisco Quebranta and green chartreuse; house-made chicha morada (Peruvian purple corn, fruits and spices), fresh lime juice and egg white.  Tart, spiced, sour-style cocktail.  Served "up" in a Coupe glass

WCYC's 1944 Mai Tai
Appleton Estate V/X and El Dorado rums, fresh lime juice, orgeat syrup, orange curacao.  Served short over crushed ice

Samba Bebida
Novo Fogo aged cachaca with Rothman & Winters apricot liqueur; house-made roasted & spiced pineapple syrup with fresh lime juice; grapefruit oil.  Served "up" in a chilled cocktail glass with spicy-marinated apricot and a mint sprig


House Favorites
some house favorites over the years

Ciello Rosso
Skyy citrus vodka, Campari, fresh basil leaves, fresh ruby red grapefruit and lemon juices. Served "up" in a chilled cocktail glass with a twist of lemon and fresh basil leaf

Zen
House-made ginger syrup and fresh lime juice; your choice of Beefeater gin or Wodka vodka; fresh mint.  Served "up" in a chilled cocktail glass 


Venerables
our spirit-driven tribute to the classics

The Fourth Regiment  Mixed Drinks, Jacques Straub, Circa 1913
Rittenhouse rye whiskey and Carpano Antica vermouth; dashes of Peychauds, Regans Orange, and The Bitter Truth Celery bitters

Japanese  The Bartenders Guide, Jerry Thomas, Circa 1862
Pierre Ferrand Cognac, orgeat syrup, Jerry Thomas Decanter bitters and Angostura bitters

Opera Cocktail  The Savoy Cocktail Book, Circa 1933
Citadelle gin, Dubonnet Rouge, Luxardo maraschino liqueur, orange bitters

* Table-side Absinthe service:  ask your server or bartender for more details.  Currently featuring Kubler Absinthe La Bleue and St. George Absinthe Verte

** Rum Flight:  ask your server or bartender about our current monthly Flight, featuring 3 different rums

*** Batch #2, Barrel-Aged Cocktails, NOW AVAILABLE!  (3 different cocktails to choose from; ask for details)


 

Drink Local!

Hey friends!  Let's drink local, with craft spirits from our friends over at St. George Spirits in Alameda.

- St. George Botanivore Gin.  Incredibly aromatic, bursting with an array of 19 different botanicals.  Bright and herbaceous, floral; versatile in a variety of cocktails.
Cocktail suggestion:  Try it in a classic Martini with some Dolin Dry Vermouth and a dash of orange bitters, or in the:
Botanical Eater Fizz 
1.5 oz. St George Botanivore Gin
.5 oz. Yellow Chartreuse
.5 oz. Briotet Creme de Peche
.5 oz. Egg White
Dry shake without ice; add ice; shake well and fine-strain into a footed pilsner glass over new, cubed ice
Top with a splash of Brut sparkling wine
Garnish:  a small sprig of rosemary for aromatics and grapefruit peel (be sure to squeeze the grapefruit peel over the top of the cocktail before dropping it in, so that the oils from the peel coat the surface of the drink)

- St. George Breaking & Entering Bourbon.  To make this bourbon,  the fine folks over at St. George took whiskeys from 80 different barrels (sourced from different whiskey distilleries in Kentucky) ranging in age from 5 to 7 years old, and then brought them back to Alameda.  These whiskeys were then blended at St. George into something much greater than the sum of its parts.  The result?  A bright, spicy bourbon with notes of maple, clove, banana, and vanilla.  Cocktail suggestion:  Try it in a classic Manhattan, or in the:
Strawberry Felony 
1 large strawberry
.5 oz. Honey Syrup, or to taste
Muddle
1 oz. Lemon Juice
.5 oz. Barolo Chinato
1.5 oz. Breaking & Entering Bourbon
Shake well with ice
Fine-Strain into a chilled cocktail glass
Garnish:  half slice strawberry attached to rim of glass

- St. George Single Malt Whiskey, Lot 11.  Aged in a combination of French oak, used bourbon, and sherry-port casks.  This is one delicious, totally unique single malt whiskey.  Subtle notes of hazelnut and cocoa on the nose; stone fruit and floral notes on the palate with just a hint of port and sherry.  Truly wonderful when enjoyed neat or with just a couple of ice cubes.  Cocktail suggestion: Try it in the:
Jose McGregor
2 oz. St. George Single Malt, Lot 11
.5 oz. Licor 43
Dash of orange bitters
Dash of maple bitters
Stir well with ice, strain into a chilled coupe glass
Garnish:  flamed orange peel

- Hangar 1 Mandarin Blossom Vodka.  Wow!  Orange and honey on the nose.  Flavors reminiscent of tangerine and mixed spices on the palate.  Crisp and clean.  Truly an amazing hand-crafted vodka that's bursting with flavor.  Cocktail suggestion:  Chilled and "up" or try it in:
The Joker
1 oz. Hangar 1 Straight Vodka
.5 oz. Hangar 1 Mandarin Blossom Vodka
.5 oz. Lemon Juice
.5 oz. Spiced Pineapple Syrup (roasted pineapple, black peppercorn, cinnamon, jalapeno)
Shake well with ice, strain into a chilled Champagne flute
Top with a Belgian Witbier (approx. 2.5 ounces)
Garnish:  Long lemon twist

New Spring Beer List 2012, WCYC

I wanted to share with you our beer list over at the WCYC.  We've got some great beers on the list, and we've just added some new brews on tap and to the large format section.


BEERS ON TAP
Served in 16 oz. Glass Unless Otherwise Noted
Lagunitas IPA (Petaluma, California)
Scrimshaw Pilsner (Fort Bragg, California)
Full Sail Amber Ale (Hood River, Oregon)
Blue Star American Wheat (Fort Bragg, California)
Anchor Steam (San Francisco, California)
Pranqster Belgian-Style Golden Ale, served in 14 oz, Belgian-style tulip glass (Fort Bragg, California)

BOTTLED BEERS
Imported
Moritz Lager (Spain)
Sol (Mexico)
Heineken (Holland)
Marston's Oyster Stout (England)
Amstel Light (Holland)
Guinness (Ireland; served from the can)
Kaliber, Non-Alcoholic (Ireland)
Xingu Black Beer (Brazil)
Hitachino Nest White Ale (Japan)

Domestic
Pabst Blue Ribbon (Milwaukee)
Coors Light (Colorado)
Woodchuck Hard Pear Cider (Vermont)
Eel River Organic Amber Ale (Fortuna, California)


LARGE FORMAT BEERS
Imported
Pinkus Organic Pilsner (Germany; 16.9 oz)
Westmalle Belgian Dubbel (Belgium; 750 ml)
Red Stripe (Jamaica; 24 oz)
Sam Smith Organic Lager (England; 550ml)
Hinano (Tahiti; 24 oz)
Singha (Thailand; 21.3 oz)
Hofbrau Munchen Original Lager (Germany; 500 ml)
Paulaner Heffeweizen (Germany; 22 oz)

Domestic
Ommegang Belgian Pale Ale (Cooperstown, NY; 22 oz)
Rye'd Piper (Concord, CA; 22 oz)
Drakes Denogginizer Imperial IPA (San Leandro, CA; 22 oz.)
Ravens Eye Imperial Stout (Fortuna, CA; 22 oz)
La Merle Saison/Farmhouse Ale (Fort Bragg, CA; 750 ml)

WCYC will also be hosting its popular Beer Dinner again this year.  Details to follow soon.  Cheers!

The Chicha Morada Cocktail

Chicha Morada Cocktail
1.75 oz. Oro Pisco Quebranta
.25 oz. Green Chartreuse
.75 oz. Chicha Morada Syrup*
.75 oz. Fresh Lime Juice
.5 oz. Egg White
Dry Shake
Add ice
Shake and fine-strain into a coupe or small rocks glass
Garnish:  grated lime zest

* Chicha Morada syrup--based on the traditional Chicha Morada beverage that is popular in Peru--is made with Peruvian purple corn, sugar and water, a touch of cinnamon, cloves, fresh apples and pineapple.  The ingredients are brought to a boil on the stove, heat is reduced to a simmer, and then the syrup is removed from the stove and left to cool while the flavors further infuse.  The syrup is then strained into a bottle and refrigerated.

Let's Be Great

What separates good from great?  A lot of things, and entire books have been written on the subject.  In regards to the bar, if you're going to have a great cocktail program, beer program, wine program, a really great overall beverage program at your restaurant, here are just a few things I have learned that make a huge difference:

- The people who are putting together the program need to be on the same page and have a common goal
- The people executing the program day in and day out need to be 100% on board, buy into the program so to speak, and be excited and passionate about it.  They need to understand WHAT you are doing, WHY you are doing it, and HOW to do it
 - TLC?  Yup, there needs to be a little tender loving care put into each cocktail crafted, each beer poured, each glass of wine served.  I am convinced it makes a difference
- There needs to be ongoing staff education and training
- Ergonomic bar set-up, equipment placement, organization of bar tools and bottles, and pre-shift prep work at the bar.  On a busy Friday night, having everything you need within a few steps and everything prepped and ready to go makes all the difference if you're going to quickly and properly execute
- Ego needs to be checked at the door
- You're only as strong as your weakest link
- You need to monitor the quality of the products you're team is putting out each and every day: beer, wine, cocktails, N/A beverages.  Is something as simple as a whiskey sour or Cosmo being made according to your agreed upon recipes and standards?  Is that draft beer being poured correctly, served at the right temperature, and in the proper glass?  Can your entire staff articulate to guests the flavor profiles and other selling points pertinent to each of the wines in your wine-by-the-glass offerings?  When you really pay attention, you might be surprised!
- Does your Espresso and Cappuccino taste good?  How is being presented to guests?
- Be open to change and trying new things.  Just because you've always done something a certain way for a long time doesn't mean it's the best way.  Be ready and willing to adapt, change, and try new things.  Think outside of the box.
- Little things make a big difference and say huge things about your bar, beverage program, sometimes even your restaurant as a whole.  Glassware, bar tools, the brands you offer, music style and volume, lighting, uniforms, style of service, etc.  They all play a role in your brand.  Revisit and re-evaluate these things often to make sure they are playing the role you want them to play with your brand.

The Suburgatory Tipple

Stuck in Suburgatory...I mean Suburbia?  Have no fear, this little tipple will transport you out of that wacky little bubble and into a different state of mind. 

Suburgatory Tipple
1.75 oz. Base Spirit*
.5 oz. Apricot Liqueur (Rothman & Winters)
.75 oz. Spiced Pineapple Syrup**
.75 oz. Fresh lime juice
4 torn mint leaves
coat inside of Coupe glass with oils from a grapefruit peel; discard peel
Shake well with ice
Fine-strain into the chilled Coupe glass
Garnish: dehydrated apricot piece on a sword pick; a fresh mint sprig

* For the base spirit, you have a few options.  I made this for guests using several different spirits & brands that blend well with the other ingredients and bring something to the table in the flavor department.  Favorites were 10 Cane Rum, St.George Botanivore Gin, Oxley Gin, and Charbay Ruby Red Grapefruit Vodka

** Spiced Pineapple Syrup consists of roasted pineapple, sugar, water, black peppercorns, cinnamon, and a touch of jalapeno pepper

Now shake one of these up before you're late to the PTA meeting!  

Smokey & The Bandido

1.5 oz. Pineapple Infused Mezcal
1 oz. Cranberry Shrub*
.5 oz. Grapefruit Juice
.25 oz. Zirbenz Stone Pine Liqueur
Shake, fine-strain into Coupe glass with spicy/sweet Picositos on half the rim
Flamed orange peel & skewered dried cranberries for garnish

*Cranberry Shrub = cranberries, sugar, water, cider vinegar

Give The People What They Want!

I work in a restaurant where we rarely say no to guest requests, even if they're kind of "out there."  When it comes to food and drink, you almost always get exactly what you want down to every last little detail.  If you want something and we have the ingredients, the tools, and the ability to create it...done!  That's probably a big reason the restaurant has such a loyal and dedicated clientele, and has for the past 15 years.

Some "mixologists" refuse to make certain drinks (the same goes for certain chefs and the food).  I'm a bartender.  I'm a bartender who wants to take care of my guests and help you have an enjoyable experience.  I'm also a bar manager who needs to have the best interest of the business in mind and take responsibility for the numbers.  I'm also very passionate about spirits, beer, and cocktails, and I have a deep respect for the craft of bartending.  At the end of the day, I'm here for the guest and I try to do my best.  I hate the whole pretense thing, where it's all about the cocktail or the "hip" factor and nothing else.  When that becomes your main focus, guest service suffers.  But I digress.  Back to my main point.  Some establishments overall theme and concept revolves solely around the cocktail and small-batch craft spirits (or beer, or wine).  I can appreciate and respect that, probably because I love craft spirits and beers, creative culinary cocktails, and well-made classics.  I geek out on stuff like hand-cut ice, antique bitters bottles, quality bar tools, and home-made ingredients.  When bars have those things and the service is really good to boot, then I'm in love with the place.  However, those types of establishments are few and far between.  And not every place can be a destination bar for the die hard cocktail and spirits enthusiast. There's something out there for everyone.

There are many different types of restaurants and bars, and they all serve a purpose.  I love a lot of them for different reasons.  Dive bars, hotel bars, cutting edge "mixology" bars, speakeasies, white-table cloth, fine-dining restaurants, and the neighborhood pub for a good, affordable burger and great pint of beer.  There's a lot to choose from.  If they treat me well and make me feel welcome and comfortable, I'm a customer for life.  I work in a restaurant that prides itself on great food, great drinks, and above all else, service.  You know that saying "you can't be all things to all people"?  Well, in a way, the restaurant I work at kind of does try to be all things to all people in the sense that we accommodate just about every food, drink, and service request.  We have a fairly large food menu and a large selection of spirits, liqueurs, wines, and beers.  That means there are a lot of things that we can indeed make for you.  The main goal is making sure the guest has a superb experience and gets what they want.

The style of restaurant and the area we're in means that we pump out a lot of Cosmos, Lemon Drops, Pom-Tinis, Ginger-Tinis, and a million other things that end with "tini."  A couple of their house cocktails that have been on the list for almost 10 years end with "tini" and man do they sell.  It's kind of been this bars thing for many years.  I'm not going to correct or scold or laugh.  I will however use fresh citrus, good booze, correct technique, and strive for balance.  It's not my place to change the name of cocktails made popular by a past bartender or house cocktails that have served the guest and the restaurant well, especially if the restaurant doesn't want to change those things and they are happy with it being a part of their image.  If it's become a part of their successful brand, there really is no reason to change it.  We have a balanced cocktail list that I've taken a lot of pride in contributing to over the past year and a half, and we've built a wonderful spirits and beer portfolio as well.  We have a lot of cool things that you can totally geek out on in the liqueurs, bitters, spirits, craft beer, and house-made ingredient departments.  We also have the "big guys" on display:  Goose, Ketel, Patron, etc.  It's a good, yet delicate, balance.  I think we do a darn good job of pulling it off.

If you want a Grey Goose Cosmo, you got it.  No problem!  I have Goose, I have Cranberry Juice, and if that's what you like and that's what you want, I will happily make it for you.  I'm not going to make you feel bad or feel stupid for ordering that.  I'm not going to preach to you and try to convince you to try this really great cocktail from our list that features our house-made shrub, rye whiskey and amaro.  But you know what?  Because I happily made that Goose Cosmo, gave genuine service, and we served some tasty food to round out the experience, that guest comes back.  They come back again, and again, and again.  Now they're a regular at the bar.  They like the feel, the vibe...that atmosphere of warmth and acceptance.  They have FUN!  Go figure.  And guess what?  Now that we have a relationship of sorts, something interesting usually begins to happen.

Some of these guests are now more likely to try something different, perhaps something we craft just for them that we've been working on and think they might like, or perhaps something from our seasonal cocktail list.  We have built up a certain level of trust.  That Grey Goose Cosmo customer that has become a regular?  Maybe she says "you know, I see you guys making all of these crazy cocktails from the drink menu for people.  I think I'd like to  try one.  That one with the cranberry shrub looks interesting.  I like cranberry, but I'm not so sure about the whiskey and the vinegar parts of the drink."  Awesome!  Now we have a dialogue.  They might actually love that menu drink as is.  Or I might have to tweak it a bit to suit their particular taste preferences, but now she has a new favorite drink.  On the other hand, she might hate everything about it, even after modifying it, and stick with the Cosmo.  The take-home point is this: I know her well enough now that I can confidently make her several cocktails that she'll truly enjoy, whether it's one of of our seasonal cocktails from the list, something I come up with on the spot just for her, or simply making her that Grey Goose Cosmo just he way she likes it.  I now have a regular for life, the restaurant has a loyal customer, and she has a place that she loves spending time (and money) at.  Everybody wins.

It's not ALL about the drink.  That's important, and I'll be the first to admit that I love creative, balanced, well-made cocktails.  For me, it makes a good restaurant experience a great one.  I love a good bar and kitchen that does things the right way.  But what is "the right way?"  Ultimately, it means using fresh, quality ingredients; utilizing proper technique; having some real passion for what you do; and above all else, taking care of your guests and giving them what they want:  a great experience in a warm, welcoming environment.  That's true hospitality my friends. 

Cheers!

Tortuga Fuerte (Strong Turtle)

I had a guest ask for a variation on a cocktail we're currently serving.  He had a few requests:  He wanted it in a smaller glass that was well chilled.  He said the larger glass and the larger drink warmed up after a few minutes.  I can respect that.  I'm a big fan of spirit-driven cocktails coming in smaller glasses as well, so it's stays chilled for the duration of the drink.  Not a fan of the trend towards super-sized glasses. (On a side note, have you ever noticed the glassware for sale at places like Crate & Barrel?  A standard "martini" glass is like 10 ounces there!)

Our glassware comes out of the frig fairly cold, but he wanted it iced down for a few minutes before serving.  Ok, no problem.  I like ice-cold glassware too.  Done!  He liked the original drink that he had ordered previously, but wanted to taste a little bit more of the Falernum (flavors of lime zest, cloves).  He also wanted a lot less Cherry Heering and sweet vermouth, as the menu version calls for a fair amount of both.  As for the rum, he specified Ron Abuelo, from Panama.  I made him the variation you see below.  Upon finishing, he smiled and said "that did the trick.  Cold, to the point."  He payed his bill, stood up, tipped his hat and said "Two of these makes for a strong turtle."  Strong turtle?  WTF!??!  I have no idea.  Sometimes you just smile and nod.  And then I apparently name a drink after it.     

Tortuga Fuerte
1.75 oz. Ron Abuelo  (7 year preferred)
.5 oz. Velvet Falernum liqueur
.25 oz. Cherry Heering liqueur
.25 oz. Carpano Antica sweet vermouth
Healthy dash of Tiki Bitters
Stir well with ice
Strain into a chilled Coupe glass
Orange twist and brandied cherry for garnish (works well with a lime twist too)

Free Verse

Irregular cadences, free from established patterns; thrown together with bottles from the pantry, liberated by the liquid happiness in my glass.  

Free Verse
1.75 oz. Calvados
.5 oz. Grand Marnier
.5 oz. Yellow Chartreuse
Small dash of aromatic bitters
Stir well with ice
In an empty, chilled Coupe glass, express the oils from an orange peel into the glass; discard the peel
Strain cocktail into the glass
Coat the top of the cocktail with the oils from a large lemon peel; discard the peel