Friday, April 24, 2009

MANHATTAN COCKTAIL


The Manhattan: probably one of the world's greatest and classiest cocktails ever.
Why don't most bartenders put in bitters? I guess they don't know that a Manhattan takes bitters: in other words, they don't take the time to learn their craft properly.
Or perhaps they're just too stupid and/or lazy to grab a bottle of bitters.
I guarantee, if you walk down the street and go into the first ten bars you come across and order a Manhattan, the bartender will not put bitters in.
Here's the recipe:
2 ounces whiskey
1 ounce sweet vermouth
2 dashes Angostura bitters
Stir and strain into a chilled cocktail glass
Garnish with a cherry
Result:
a golden sunset!
Enjoy one of the classiest cocktails ever!

Thursday, April 2, 2009

Washington,DC Craft Bartenders Guild/Leblon Cachaca


Last Sunday night, March 29, 2009, was a cocktail event sponsored by the Washington, DC Craft Bartenders Guild and Leblon Cachaca.
It was held at Cafe Atlantico, here on 8th Street, NW, in Washington, DC.
Superb!
There was a cocktail reception before dinner, hosted by world-famous bartender Tony Abou-Ganim, from New York. Tony mixed his famous Caipirinha's for everyone. Don't think I've ever tasted a better cocktail! Tony is a master mixologist. I've never seen anyone better.
His Caipirinha's were out of this world! Even though I have 30-plus years bartending experience, I would love to study under him. (Hey, one can always learn!)
After the cocktail reception, and before dinner, after everyone was seated, there were several talks: speakers were Tony, and three people from Leblon Cachaca: Jaime Keller (director of marketing), Steve Luttman (founder and president), and Gerard Sweitzer.
Jaime presented us with a wonderful opening, and introduced everyone.
Tony gave a fabulous talk on the current state of bartending, and Steve and Gerard gave a wonderful and informative presentation on the various rum products from Leblon.
I've never been a serious rum drinker (unlike Ernest Hemingway!), but after listening to their talks, I think I'll become one.
Steve gave us great background information on everything
Jerry (Gerard,but he went by Jerry), gave us a very unique way of sampling three different rums. I felt like I was in a college lecture auditorium, his presentation was so good.
I should have taken notes: he may quiz me next time I see him!
The dinner at Cafe Atlantico was a fantastic meal.
Started with tuna ceviche and Dominican conch fritters.
Entrees were grouper and Feijao Tropeiro.
Dessert was coconut two ways and sorbet.
Cafe Atlantico is owned by world-famous chef Jose Andres.
The staff was more than gracious.
Definitely have to take my wife Joan there!

Singapore Sling


Here's the original Singapore Sling recipe, from Raffles Hotel in Singapore.
It was invented by Hainanese-Chinese bartender Ngiam Tong Boon, around the turn-of-the-century.
The hotel's museum has the safe where Mr. Ngiam Tong Boon locked away his precious recipes. Visitors may view this safe. His original recipe was jotted down on a bar-chit in 1936 by a guest at the hotel who asked the waiter for it.
The Singapore Sling was originally meant as a woman's drink, hence the delightful pink color.
Here's the original recipe from Raffles Hotel:
30 ml gin
15 ml Cherry Brandy
120 ml Pineapple juice
15 ml Lime juice
7.5 ml Cointreau
7.5 ml Dom Benedictine
10 ml Grenadine
Dash of Angostora Bitters
Garnish with a slice of pineapple and cherry.

Enjoy this classic cocktail!

Cachaca and Caipirinha Dinner


Last Sunday night, March 30, 2009, was a cocktail event sponsored by the Washington, DC Craft Bartenders Guild and the LeBlon Company.

It was held at Cafe Atlantico, here on 8th Street, NW, in Washington, DC.

Superb!

There was a cocktail reception before dinner, hosted by world-famous bartender Tony Abou-Ganim, from New York. Tony mixed his famous Caipirinha's for everyone. Don't think I've ever tasted a better cocktail! Tony is a master mixologist. I've never seen anyone better.

His Caipirinha's were out of this world! Would love to study under him.

After the cocktail reception, and before dinner, when everyone was seated, there were several talks by
 

old school cocktails for Ipiet © 2008