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!
Friday, April 24, 2009
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!
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!
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
Friday, March 27, 2009
MILLION DOLLAR COCKTAIL
,
Now here's a literate cocktail.
The Million Dollar Cocktail was created by Hainanese -Chinese bartender Ngiam Tong Boon, who tended bar at Raffles Hotel in Singapore, around the turn-of-the-century.
This cocktail was popular at Raffles Hotel's Bar and Billiard Room.
The Million Dollar Cocktail was featured in Somerset Maugham's most famous barside short story: "The Letter." Needless to say, this cocktail gained considerable sales (and notoriety) for Raffles Hotel.
Here's the recipe, as served at Raffles Hotel:
30ml Gin
7.5ml Sweet vermouth
7.5ml Dry Vermouth
120ml Pineapple Juice
a Dash of Egg White
A dash of Angostora Bitters
Enjoy sipping this cocktail beside the fireplace in your library, with your smoking jacket on while reading some Somerset Maugham.
The Million Dollar Cocktail was created by Hainanese -Chinese bartender Ngiam Tong Boon, who tended bar at Raffles Hotel in Singapore, around the turn-of-the-century.
This cocktail was popular at Raffles Hotel's Bar and Billiard Room.
The Million Dollar Cocktail was featured in Somerset Maugham's most famous barside short story: "The Letter." Needless to say, this cocktail gained considerable sales (and notoriety) for Raffles Hotel.
Here's the recipe, as served at Raffles Hotel:
30ml Gin
7.5ml Sweet vermouth
7.5ml Dry Vermouth
120ml Pineapple Juice
a Dash of Egg White
A dash of Angostora Bitters
Enjoy sipping this cocktail beside the fireplace in your library, with your smoking jacket on while reading some Somerset Maugham.
Tuesday, March 17, 2009
How To Set Up a Home Bar
,
HOW TO SET UP A HOME BAR
Entertaining at home!
Easy and economical.
F. Scott Fitzgerald wrote a lot about home cocktail parties. Read “Tender is the Night”. Great novel, by the way.
Here are some easy and helpful hints on setting up a home bar, and becoming a favorite neighborhood bartender!
SETTING UP
As far as location goes, a large kitchen counter will suffice. Someplace near a sink is a necessity. You’ll be dumping out ice from your shaker, and you need a faucet to rinse.
For appearance, a nice thin tablecloth over the counter will be very attractive. But nothing too fancy or expensive, as there may be spillage.
On your countertop, you’ll need an area for liquor, mixers, glassware, garnishes, bartending tools, and an ice bucket.
SPIRITS
Here’s the basics: vodka, gin, light rum, tequila, scotch, bourbon, blended whiskey, dry vermouth, sweet vermouth, triple sec.
As far as the types or brands of liquor you use, that is up to you. Buy something decent, but it doesn’t have to be top-of-the-line. (For example, if someone wants a scotch and soda, don’t use a single malt scotch. That’s alcohol abuse!)
If you want to go the extra mile, other spirits you may want to stock: brandy, cognac, Gran Marnier, crème de menthe (white and green), crème de cacao (dark and white), Drambuie, Amaretto, Apple Pucker, and champagne.
WINE
A few bottles of red, and a few bottles of white are all that is needed.
For white, a chardonnay, sauvignon blanc, or a pinot grigio. Keep refrigerated.
For red, a cabernet, merlot, or a pinot noir.
BEER
Just a few choices will suffice.
An American mass-produced brand, an import or a small batch brew, and perhaps some type of lite beer for the calorie conscious.
The beer can be kept in the fridge or in a large ice chest on the floor.
GARNISHES
Olives, onions, Maraschino cherries, lime wedges, lemon wedges, orange slices, lemon twists.
To cut wedges: cut the ends off, then cut in half lengthwise. Slice each half two times, lengthwise, to create three wedges.
For orange slices: cut the ends off the orange. Cut the orange in half lengthwise. Place the half piece flat side down. Slice off half circles, going around the orange on the side, not from top to bottom.
For lemon twists: use a channel knife, which has a stainless steel flat piece with a hole. Through the hole, you can slice off a long spiral length lemon peel. Cut off the ends of the lemon, and start cutting/peeling from top to bottom.
To flame an orange peel: cut an oval shaped orange twist, about one-and-a-half inches long and three-fourths inch wide, with a small bit of pith on one side. Light a match, and hold it a few inches above the drink. Hold the twist by the sides, about 3-4 inches above the drink, skin side facing the drink. The match should be between the drink and the twist. Briskly snap the twist, so that the orange oil shoots through the
flame and onto the surface of the drink. The result: a bit of pyrotechnic display, and carmelized orange oil floating on top of the cocktail!
CONDIMENTS
Bitters, grenadine, Tabasco sauce, Worcestershire sauce, salt, pepper, simple syrup, sugar.
To make simple syrup, combine equal parts (for example, three cups each) of sugar and water. Bring to a boil, then let cool. Voila: simple syrup!
JUICES (use fresh fruit juices)
Orange juice, lemon juice, lime juice, pineapple juice, tomato juice, cranberry juice, and grapefruit juice.
MIXERS
Cola, diet cola, club soda, tonic water, 7-Up, ginger ale.
GLASSWARE
Martini glasses, rocks glasses, highball glasses, wine glasses, brandy snifters, pilsner glasses, and champagne flutes.
BARTENDING TOOLS
Shaker set (metal and glass), long cocktail stirring spoon, wine opener, bottle/can opener, cocktail strainer, paring knife and cutting board, muddler, and jigger.
COCKTAILS YOU NEED TO KNOW
Martini, Manhattan, Margarita, Bloody Mary, Screwdriver, Daiquiri, Rob Roy, Old-Fashioned, White Wine Spritzer, Whiskey Sour.
COCKTAILS THAT WOULD BE NICE TO KNOW
Cosmopolitan, Sidecar, Mint Julep, Mojito, Rusty Nail, Negroni, Seabreeze, Monkey Gland, Singapore Sling, Ramos Gin Fizz.
COCKTAIL RECIPE BOOKS
These three are must have’s: “The Craft of the Cocktail,” by Dale DeGroff, “The Joy of Mixology,” by Gary Regan, and “Secrets Revealed of America’s Greatest Cocktails,” by Robert Plotkin.
And to add a fourth: "The Ultimate Cocktail Book," by Ray Foley.
If you want to go back in time and see how the professional bartenders of days gone by mixed cocktails, try to get copies of “How To Mix Drinks or The Bon-Vivant’s Companion,” by Jerry “the Professor” Thomas, 1862, or “The Savoy Cocktail Book,” by Harry Craddock, 1930. Both are out of print, but worth seeking out.
EXTRACURRICULAR READING
“Imbibe!” by David Wondrich, “Bottled Wisdom,” by Mark Pollman, and “Cocktails of the Ritz Paris,” by Colin Peter Field.
MEMOIRS
For the best memoir of a bartender ever written, read “Hemingway’s Paris,” by James Charters as told to Morrill Cody. (Original title: “This Must Be the Place.”)
Jimmy Charters was a bartender in 1920’s Paris. His book is a memoir of his bartending experiences in Paris. His customers included Ernest Hemingway, F. Scott Fitzgerald, Harpo Marx, James Joyce, Silvia Beach, Gertrude Stein, Sinclair Lewis, Oscar Wilde, etc. Unfortunately, this is also out of print, but again, worth seeking out.
BAR/COCKTAIL SITES
http://www.ardentspirits.com/
http://www.kingcocktail.com/
http://www.barmedia.com/
http://www.misscharming.com/
http://www.spiritjournal.com/
www.theartofthedrink.com/blog
http://www.museumoftheamericancocktail.org/
http://www.usbg.org/
http://www.bartender.com/
http://www.sircocktail.blogspot.com/
http://www.vezeo.com/
www.better-drinking.com
FILMS
Some good films with bar/cocktail/drinking scenes:
Casablanca, Guys and Dolls, The Seven Year Itch, Where the Buffalo Roam, Fear and Loathing in Las Vegas, Naked Lunch, Bar Fly, The Strawberry Blonde, The Thin Man, and Cocktail.
A note about "Cocktail": not a bad movie, but the book was so much better. The book "Cocktail," by Heywood Gould, was definitely written by an ex-bartender. The movie was a bit of a farce. All this flipping bottles, etc. These bartenders should go work in a circus! The best bartender is one who makes a great cocktail and gives great customer service. I think service is more important at times than the cocktail. Nothing against Tom Cruise, who is a great actor. But I think Gene Hackman looks more like a real bartender than Tom Cruise!
Lastly, remember that you are setting up a home bar to entertain friends and guests. You are not setting up some high end concept at the Waldorf-Astoria Hotel.
Enjoy being a home-bartender, and remember what Mark Twain once said:
“The cheapest and easiest way to become an influential man and be looked up to by the community at large, was to stand behind a bar, wear a cluster diamond pin, and sell whiskey. I am not sure but that the saloon keeper held a shade higher rank than any other member of society.”
Entertaining at home!
Easy and economical.
F. Scott Fitzgerald wrote a lot about home cocktail parties. Read “Tender is the Night”. Great novel, by the way.
Here are some easy and helpful hints on setting up a home bar, and becoming a favorite neighborhood bartender!
SETTING UP
As far as location goes, a large kitchen counter will suffice. Someplace near a sink is a necessity. You’ll be dumping out ice from your shaker, and you need a faucet to rinse.
For appearance, a nice thin tablecloth over the counter will be very attractive. But nothing too fancy or expensive, as there may be spillage.
On your countertop, you’ll need an area for liquor, mixers, glassware, garnishes, bartending tools, and an ice bucket.
SPIRITS
Here’s the basics: vodka, gin, light rum, tequila, scotch, bourbon, blended whiskey, dry vermouth, sweet vermouth, triple sec.
As far as the types or brands of liquor you use, that is up to you. Buy something decent, but it doesn’t have to be top-of-the-line. (For example, if someone wants a scotch and soda, don’t use a single malt scotch. That’s alcohol abuse!)
If you want to go the extra mile, other spirits you may want to stock: brandy, cognac, Gran Marnier, crème de menthe (white and green), crème de cacao (dark and white), Drambuie, Amaretto, Apple Pucker, and champagne.
WINE
A few bottles of red, and a few bottles of white are all that is needed.
For white, a chardonnay, sauvignon blanc, or a pinot grigio. Keep refrigerated.
For red, a cabernet, merlot, or a pinot noir.
BEER
Just a few choices will suffice.
An American mass-produced brand, an import or a small batch brew, and perhaps some type of lite beer for the calorie conscious.
The beer can be kept in the fridge or in a large ice chest on the floor.
GARNISHES
Olives, onions, Maraschino cherries, lime wedges, lemon wedges, orange slices, lemon twists.
To cut wedges: cut the ends off, then cut in half lengthwise. Slice each half two times, lengthwise, to create three wedges.
For orange slices: cut the ends off the orange. Cut the orange in half lengthwise. Place the half piece flat side down. Slice off half circles, going around the orange on the side, not from top to bottom.
For lemon twists: use a channel knife, which has a stainless steel flat piece with a hole. Through the hole, you can slice off a long spiral length lemon peel. Cut off the ends of the lemon, and start cutting/peeling from top to bottom.
To flame an orange peel: cut an oval shaped orange twist, about one-and-a-half inches long and three-fourths inch wide, with a small bit of pith on one side. Light a match, and hold it a few inches above the drink. Hold the twist by the sides, about 3-4 inches above the drink, skin side facing the drink. The match should be between the drink and the twist. Briskly snap the twist, so that the orange oil shoots through the
flame and onto the surface of the drink. The result: a bit of pyrotechnic display, and carmelized orange oil floating on top of the cocktail!
CONDIMENTS
Bitters, grenadine, Tabasco sauce, Worcestershire sauce, salt, pepper, simple syrup, sugar.
To make simple syrup, combine equal parts (for example, three cups each) of sugar and water. Bring to a boil, then let cool. Voila: simple syrup!
JUICES (use fresh fruit juices)
Orange juice, lemon juice, lime juice, pineapple juice, tomato juice, cranberry juice, and grapefruit juice.
MIXERS
Cola, diet cola, club soda, tonic water, 7-Up, ginger ale.
GLASSWARE
Martini glasses, rocks glasses, highball glasses, wine glasses, brandy snifters, pilsner glasses, and champagne flutes.
BARTENDING TOOLS
Shaker set (metal and glass), long cocktail stirring spoon, wine opener, bottle/can opener, cocktail strainer, paring knife and cutting board, muddler, and jigger.
COCKTAILS YOU NEED TO KNOW
Martini, Manhattan, Margarita, Bloody Mary, Screwdriver, Daiquiri, Rob Roy, Old-Fashioned, White Wine Spritzer, Whiskey Sour.
COCKTAILS THAT WOULD BE NICE TO KNOW
Cosmopolitan, Sidecar, Mint Julep, Mojito, Rusty Nail, Negroni, Seabreeze, Monkey Gland, Singapore Sling, Ramos Gin Fizz.
COCKTAIL RECIPE BOOKS
These three are must have’s: “The Craft of the Cocktail,” by Dale DeGroff, “The Joy of Mixology,” by Gary Regan, and “Secrets Revealed of America’s Greatest Cocktails,” by Robert Plotkin.
And to add a fourth: "The Ultimate Cocktail Book," by Ray Foley.
If you want to go back in time and see how the professional bartenders of days gone by mixed cocktails, try to get copies of “How To Mix Drinks or The Bon-Vivant’s Companion,” by Jerry “the Professor” Thomas, 1862, or “The Savoy Cocktail Book,” by Harry Craddock, 1930. Both are out of print, but worth seeking out.
EXTRACURRICULAR READING
“Imbibe!” by David Wondrich, “Bottled Wisdom,” by Mark Pollman, and “Cocktails of the Ritz Paris,” by Colin Peter Field.
MEMOIRS
For the best memoir of a bartender ever written, read “Hemingway’s Paris,” by James Charters as told to Morrill Cody. (Original title: “This Must Be the Place.”)
Jimmy Charters was a bartender in 1920’s Paris. His book is a memoir of his bartending experiences in Paris. His customers included Ernest Hemingway, F. Scott Fitzgerald, Harpo Marx, James Joyce, Silvia Beach, Gertrude Stein, Sinclair Lewis, Oscar Wilde, etc. Unfortunately, this is also out of print, but again, worth seeking out.
BAR/COCKTAIL SITES
http://www.ardentspirits.com/
http://www.kingcocktail.com/
http://www.barmedia.com/
http://www.misscharming.com/
http://www.spiritjournal.com/
www.theartofthedrink.com/blog
http://www.museumoftheamericancocktail.org/
http://www.usbg.org/
http://www.bartender.com/
http://www.sircocktail.blogspot.com/
http://www.vezeo.com/
www.better-drinking.com
FILMS
Some good films with bar/cocktail/drinking scenes:
Casablanca, Guys and Dolls, The Seven Year Itch, Where the Buffalo Roam, Fear and Loathing in Las Vegas, Naked Lunch, Bar Fly, The Strawberry Blonde, The Thin Man, and Cocktail.
A note about "Cocktail": not a bad movie, but the book was so much better. The book "Cocktail," by Heywood Gould, was definitely written by an ex-bartender. The movie was a bit of a farce. All this flipping bottles, etc. These bartenders should go work in a circus! The best bartender is one who makes a great cocktail and gives great customer service. I think service is more important at times than the cocktail. Nothing against Tom Cruise, who is a great actor. But I think Gene Hackman looks more like a real bartender than Tom Cruise!
Lastly, remember that you are setting up a home bar to entertain friends and guests. You are not setting up some high end concept at the Waldorf-Astoria Hotel.
Enjoy being a home-bartender, and remember what Mark Twain once said:
“The cheapest and easiest way to become an influential man and be looked up to by the community at large, was to stand behind a bar, wear a cluster diamond pin, and sell whiskey. I am not sure but that the saloon keeper held a shade higher rank than any other member of society.”
Monday, March 9, 2009
Black Rum Fizz
,
Here's a great spring/summer cocktail recipe.
I've used this recipe for the summer cocktail list at Rock Creek Restaurant here in DC where I currently tend bar, and also at my former work place, Signature's Restaurant at 9th and Pennsylvania in DC.
BLACK RUM FIZZ
one-and-a-half oz. Malibu coconut rum
one-half ounce Banana liqueur
one oz. pineapple juice
two oz. fresh lemon juice (or sweet and sour mix)
(one oz. simple syrup if used with fresh lemon juice)
one to one-and-a-half oz. Black Cherry soda
pineapple wedge
(Simple syrup: bring to boil one part water and one part sugar. Boil for about 3 minutes, then let cool).
In large glass shaker glass with ice, pour the Malibu rum, banana liqueur, pineapple juice, and fresh lemon juice (and simple syrup if using fresh lemon juice), or sweet and sour mix. Place tin metal shaker over glass shaker and shake vigorously. Strain into large rocks glass filled with ice. Float on top about one to one-and-a-half oz. Black Cherry soda. (To float, pour very slowly over back of spoon). Garnish with pineapple wedge. Sit back, relax, close your eyes, and imagine yourself on a beach somewhere in the South Pacific! Beware: Gilligan and the Skipper have been searching for this recipe for years!
I've used this recipe for the summer cocktail list at Rock Creek Restaurant here in DC where I currently tend bar, and also at my former work place, Signature's Restaurant at 9th and Pennsylvania in DC.
BLACK RUM FIZZ
one-and-a-half oz. Malibu coconut rum
one-half ounce Banana liqueur
one oz. pineapple juice
two oz. fresh lemon juice (or sweet and sour mix)
(one oz. simple syrup if used with fresh lemon juice)
one to one-and-a-half oz. Black Cherry soda
pineapple wedge
(Simple syrup: bring to boil one part water and one part sugar. Boil for about 3 minutes, then let cool).
In large glass shaker glass with ice, pour the Malibu rum, banana liqueur, pineapple juice, and fresh lemon juice (and simple syrup if using fresh lemon juice), or sweet and sour mix. Place tin metal shaker over glass shaker and shake vigorously. Strain into large rocks glass filled with ice. Float on top about one to one-and-a-half oz. Black Cherry soda. (To float, pour very slowly over back of spoon). Garnish with pineapple wedge. Sit back, relax, close your eyes, and imagine yourself on a beach somewhere in the South Pacific! Beware: Gilligan and the Skipper have been searching for this recipe for years!
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