Here is a nice little holiday cocktail that I came up with a while back. Its perfect for those of us that prefer to drink their dessert instead of going through the trouble of dealing with a knife and fork.
The Pumpkin Pie
2oz Cognac
.75oz lemon juice
.5oz simple syrup
.5oz egg white
Heaping spoon of pumpkin butter
3 dashes of Fee Aromatic Bitters
Directions:
Shake vigorously without ice to build up a good froth.
Add ice and shake.
Strain into a chilled coupe.
Garnish with fresh grated nutmeg.
Thursday, December 3, 2009
Wednesday, December 2, 2009
Sunday, November 29, 2009
Sunday, November 15, 2009
Friday, November 6, 2009
Wednesday, September 16, 2009
Essential Home Bar Tools...
Often times, I have many of my regulars at the bar ask me what sort of tools they should purchase for making home cocktails. I know that, because, there are so many kits and bartending sets out there that it can be confusing for first-timers looking to get started.
That being said, here is a list of the most basic and essential tools that I think would be beneficial to anyone climbing deeper into the world of home cocktails:
Mixing Glass: Any basic pint glass should be fine for use in stirring cocktails such as the Manhattan and the martini. Also, you will find that the mixing glass fits perfectly into the metal part of the cocktail shaker, which makes it a versatile tool for shaking drinks.
TIP: Be careful to make sure that the glass has been heat-tempered for safety and to avoid any breakage.
Cocktail Shaker: Although, you will can find plenty of cocktail shakers on the market ranging from six dollars to well over a hundred. For casual home use, you should be fine with any quality shaker around fifteen dollars; however, if you find yourself shaking drinks more than once a week, you might want to look into picking up a nicer shaker designed for more frequent use.
TIP: Rosle, Alessi and Naranja all make incredible shaker tins ideal for happy shaking.
Barspoon: A good barspoon is not only essential for properly stirring cocktails such as the Negroni or the Martinez, but it can also be used for other tasks, such as smashing sugar cubes in old-fashioneds and to lightly swizzle drinks served on crushed ice.
TIP: A good barspoon can be surprisingly difficult to find, but caskstore.com and barproducts.com both have great spoons at an affordable price.
Hawthorne Strainer: A good hawthorne strainer is exactly what you need to pour out of the cocktail shaker when you are done shaking, plus it helps to keep from making a mess when you are pouring out the finished drink.
TIP: Stay away from many of the high-priced hawthorne strainers on the market. The low-priced ones available at under five-dollars work just as well, at just a fraction of the price.
Julep Strainer: Even though, you could probably get by fine with just a hawthorne strainer, it is good to get into the habit of using the right tools for the right job. Besides, a decent julep strainer is very inexpensive, so it is a good idea to pick one up to use whenever straining stirred drinks from a mixing glass.
TIP: If given the option of picking up a larger or smaller julep strainer, I recommend picking up the smaller one, because I find that since smaller ones slide deeper into the glass, they make it a little bit easier to pour with.
Jigger: The key to quality and consistency in all drinks is to make sure that they are measured properly. More often than not, the difference between an average drink and a phenomenal drink is just making sure that all of the ingredients have been measured.
TIP: Oxo makes a great 2oz measuring cup that is very easy to use and can save you from having to buy several different jiggers. You can find them at most housewares and cooking supply stores.
Hand-Juicer: The key to vibrancy in any citrus-based cocktail is most reliant on fresh juice, and the best way to ensure the freshest juice delivered in the most convenient manner is in the form of a good hand-press. They are easy to use, easy to clean and can also be used for making various kitchen dishes, and thus, not just for cocktails.
TIP: Do not feel pressured to purchase various sized juicers at first. Feel confident in picking up just a lemon squeezer to start, as it works well for lemons, limes and even the average-sized orange.
Peeler: Nothing beats a freshly cut lemon twist on top of a martini or a well-shaken cocktail, and the best way to achieve the desire effect is from using a basic vegetable peeler that you can pick up from your local grocery store.
TIP: Remember that you typically only want the essential oils and zest to provide flavor to the twist, so try to avoid pith by not peeling the twist too deep into the fruit.
Muddler: The muddler is a great tool to use for extracting flavors out of everything from mint and basil to heartier fruits such as melon and cucumber. Luckily for us, with the popularity of the mojito, you can pick up a pretty decent mojito at just about any spirits store or produce market.
TIP: For muddling fruit such as strawberries, I recommend cutting them into little chunks in advance to help make it both easier and cleaner for home muddling.
Fine-Strainer: While not necessarily as essential as the other tools, given that a fine-strainer is so inexpensive and easy to purchase, I heartily recommend them to all folks who want to go that extra-step when straining shaken drinks at home.
TIP: This tool is practically indispensable when making any drinks shaken with herbs, such as mint or basil.
That should be enough to keep most of you folks going for a while in terms of tools, but if you still wish to delve deeper and seek out more information and recipes, I recommend picking up Art of the Bar by Jeff Hollinger, or Artisanal Cocktails by Scott Beattie.
If you would like more information on the web smallscreennetwork.com and cocktaildb.com are also, great sites to check out.
That being said, here is a list of the most basic and essential tools that I think would be beneficial to anyone climbing deeper into the world of home cocktails:
Mixing Glass: Any basic pint glass should be fine for use in stirring cocktails such as the Manhattan and the martini. Also, you will find that the mixing glass fits perfectly into the metal part of the cocktail shaker, which makes it a versatile tool for shaking drinks.
TIP: Be careful to make sure that the glass has been heat-tempered for safety and to avoid any breakage.
Cocktail Shaker: Although, you will can find plenty of cocktail shakers on the market ranging from six dollars to well over a hundred. For casual home use, you should be fine with any quality shaker around fifteen dollars; however, if you find yourself shaking drinks more than once a week, you might want to look into picking up a nicer shaker designed for more frequent use.
TIP: Rosle, Alessi and Naranja all make incredible shaker tins ideal for happy shaking.
Barspoon: A good barspoon is not only essential for properly stirring cocktails such as the Negroni or the Martinez, but it can also be used for other tasks, such as smashing sugar cubes in old-fashioneds and to lightly swizzle drinks served on crushed ice.
TIP: A good barspoon can be surprisingly difficult to find, but caskstore.com and barproducts.com both have great spoons at an affordable price.
Hawthorne Strainer: A good hawthorne strainer is exactly what you need to pour out of the cocktail shaker when you are done shaking, plus it helps to keep from making a mess when you are pouring out the finished drink.
TIP: Stay away from many of the high-priced hawthorne strainers on the market. The low-priced ones available at under five-dollars work just as well, at just a fraction of the price.
Julep Strainer: Even though, you could probably get by fine with just a hawthorne strainer, it is good to get into the habit of using the right tools for the right job. Besides, a decent julep strainer is very inexpensive, so it is a good idea to pick one up to use whenever straining stirred drinks from a mixing glass.
TIP: If given the option of picking up a larger or smaller julep strainer, I recommend picking up the smaller one, because I find that since smaller ones slide deeper into the glass, they make it a little bit easier to pour with.
Jigger: The key to quality and consistency in all drinks is to make sure that they are measured properly. More often than not, the difference between an average drink and a phenomenal drink is just making sure that all of the ingredients have been measured.
TIP: Oxo makes a great 2oz measuring cup that is very easy to use and can save you from having to buy several different jiggers. You can find them at most housewares and cooking supply stores.
Hand-Juicer: The key to vibrancy in any citrus-based cocktail is most reliant on fresh juice, and the best way to ensure the freshest juice delivered in the most convenient manner is in the form of a good hand-press. They are easy to use, easy to clean and can also be used for making various kitchen dishes, and thus, not just for cocktails.
TIP: Do not feel pressured to purchase various sized juicers at first. Feel confident in picking up just a lemon squeezer to start, as it works well for lemons, limes and even the average-sized orange.
Peeler: Nothing beats a freshly cut lemon twist on top of a martini or a well-shaken cocktail, and the best way to achieve the desire effect is from using a basic vegetable peeler that you can pick up from your local grocery store.
TIP: Remember that you typically only want the essential oils and zest to provide flavor to the twist, so try to avoid pith by not peeling the twist too deep into the fruit.
Muddler: The muddler is a great tool to use for extracting flavors out of everything from mint and basil to heartier fruits such as melon and cucumber. Luckily for us, with the popularity of the mojito, you can pick up a pretty decent mojito at just about any spirits store or produce market.
TIP: For muddling fruit such as strawberries, I recommend cutting them into little chunks in advance to help make it both easier and cleaner for home muddling.
Fine-Strainer: While not necessarily as essential as the other tools, given that a fine-strainer is so inexpensive and easy to purchase, I heartily recommend them to all folks who want to go that extra-step when straining shaken drinks at home.
TIP: This tool is practically indispensable when making any drinks shaken with herbs, such as mint or basil.
That should be enough to keep most of you folks going for a while in terms of tools, but if you still wish to delve deeper and seek out more information and recipes, I recommend picking up Art of the Bar by Jeff Hollinger, or Artisanal Cocktails by Scott Beattie.
If you would like more information on the web smallscreennetwork.com and cocktaildb.com are also, great sites to check out.
Friday, August 21, 2009
Sunday, July 26, 2009
Monday, June 29, 2009
The Laphroaig Project...
We here at Bourbon and Branch like to think that every drink we send out is noteworthy in itself. We take great care in putting together balanced and delicious recipes that are guaranteed to sooth the lips of the thirsty.
However, every now and then we stumble across a recipe that resonates even more profoundly with our clientele. A perfect example of this is our Laphroaig Project, which was created by B&B’s own Owen Westman. The Laphroaig Project is just one of those drinks that is much more than the sum of its parts.
It is a scotch-based cocktail that is both tropical and refreshing, which in itself is intriguing to say the least. It has been described in the past as simultaneously deeply intellectual, yet wickedly visceral, and we couldn’t agree more.
That being said, guests continuously ask us for the recipe to this cooling masterpiece and now we are printing it here for your drinking pleasure.
The Laphroaig Project:
1oz Green Chartreuse
.5oz Laphroaig Quarter Cask
.5oz Luxardo Maraschino Liqueur
.25oz Yellow Chartreuse
1oz Fresh Lemon Juice
2 Dashes Fee Peach Btters
Combine all ingredients into mixing tin and shake vigorously. Double-strain over the rocks into a double old-fashioned glass. Garnish with a lemon twist and enjoy.
However, every now and then we stumble across a recipe that resonates even more profoundly with our clientele. A perfect example of this is our Laphroaig Project, which was created by B&B’s own Owen Westman. The Laphroaig Project is just one of those drinks that is much more than the sum of its parts.
It is a scotch-based cocktail that is both tropical and refreshing, which in itself is intriguing to say the least. It has been described in the past as simultaneously deeply intellectual, yet wickedly visceral, and we couldn’t agree more.
That being said, guests continuously ask us for the recipe to this cooling masterpiece and now we are printing it here for your drinking pleasure.
The Laphroaig Project:
1oz Green Chartreuse
.5oz Laphroaig Quarter Cask
.5oz Luxardo Maraschino Liqueur
.25oz Yellow Chartreuse
1oz Fresh Lemon Juice
2 Dashes Fee Peach Btters
Combine all ingredients into mixing tin and shake vigorously. Double-strain over the rocks into a double old-fashioned glass. Garnish with a lemon twist and enjoy.
The Rickhouse...
For those of you who still have not heard the news, everyone here at Bourbon and Branch has been hard at work these last few months on our latest project.
Not only have we been as obsessive as ever, about maintaining our immaculate standards here at B&B, but we have also been meticulously planning and working diligently on a new bar that we will be opening very soon.
The Rickhouse, on Kearny and Sutter, is going to be dedicated to the very same quality of cocktail that you have come to expect from Bourbon and Branch, except in the heart of the Financial District. The focus is going to be modern-takes on vintage and obscure classics with an emphasis on a diverse option of choices.
The Rickhouse, which is the name given to warehouses where America’s finest whiskeys are sent for aging, will offer everything from cobblers to daisies and crustas to swizzles on our menu, and we cannot wait for you folks to come out and give them a try. So, the next time you are in the area, do not forget to stop by and give us a look.
Not only have we been as obsessive as ever, about maintaining our immaculate standards here at B&B, but we have also been meticulously planning and working diligently on a new bar that we will be opening very soon.
The Rickhouse, on Kearny and Sutter, is going to be dedicated to the very same quality of cocktail that you have come to expect from Bourbon and Branch, except in the heart of the Financial District. The focus is going to be modern-takes on vintage and obscure classics with an emphasis on a diverse option of choices.
The Rickhouse, which is the name given to warehouses where America’s finest whiskeys are sent for aging, will offer everything from cobblers to daisies and crustas to swizzles on our menu, and we cannot wait for you folks to come out and give them a try. So, the next time you are in the area, do not forget to stop by and give us a look.
Wednesday, June 17, 2009
Sunday, May 24, 2009
Wednesday, May 13, 2009
Scott Beattie @ Bourbon & Branch This Week...
As many of you may have already heard, in celebration of San Francisco Cocktail Week, Bourbon & Branch is going to be hosting Scott Beattie for both Thursday 5/14 and Friday 5/15.
For anybody who has been living in a cave and hidden away from the cocktail world, Mr. Beattie is the author of Artisanal Cocktails, and he and his book have been featured in everything from Gourmet Magazine to The New York Times to The Wall Street Journal.
For a little more info on his book, and a quick tutorial from the man himself, feel free to click the link below.
http://www.youtube.com/watch?v=UFyr4DPbio0
For anybody who has been living in a cave and hidden away from the cocktail world, Mr. Beattie is the author of Artisanal Cocktails, and he and his book have been featured in everything from Gourmet Magazine to The New York Times to The Wall Street Journal.
For a little more info on his book, and a quick tutorial from the man himself, feel free to click the link below.
http://www.youtube.com/watch?v=UFyr4DPbio0
Monday, May 4, 2009
Revolvers in Austin...
For all of our Bourbon & Branch fans who reside in the Lonestar state, and have been craving some west coast cocktails, you don't have to wait too much longer. I am going to be guest-bartending for a one-time engagement at Peche in Austin, so you better believe that the Revolvers and Gin Samaritans will be flowing all night long.
I will be working mainly off of the Peche cocktail program, but feel free to come by and have me whip something up for you on the fly. It all happens Wednesday, May 6th, from 6pm-12am. Til than take care and hopefully, I will see you there.
For more info, visit http://PecheAustin.com or call (512) 495-9669.
Peche
208 W 4th St
Austin, TX 78701
I will be working mainly off of the Peche cocktail program, but feel free to come by and have me whip something up for you on the fly. It all happens Wednesday, May 6th, from 6pm-12am. Til than take care and hopefully, I will see you there.
For more info, visit http://PecheAustin.com or call (512) 495-9669.
Peche
208 W 4th St
Austin, TX 78701
Friday, May 1, 2009
San Francisco Cocktail Week...
In case you haven't been fortunate enough to hear the news yet, May 11th - May18th, is San Francisco Cocktail Week.
San Francisco Cocktail Week is a week-long celebration of the cocktail, and it will be taking place at bars and restaurants all over the city.
To celebrate, Bourbon & Branch is going to be pulling out all the stops and paying tribute to the cocktail in every way we can. We will be rolling out a special limited-time cocktail menu especially for the week, and it will feature some of our favorite cocktails that we have been developing as of late.
Also, we will be featuring some very special guests and events for all of our dedicated San Francisco cocktail enthusiasts. For more information, don't forget to check back here, and also, over at www.SFCocktailWeek.com
San Francisco Cocktail Week is a week-long celebration of the cocktail, and it will be taking place at bars and restaurants all over the city.
To celebrate, Bourbon & Branch is going to be pulling out all the stops and paying tribute to the cocktail in every way we can. We will be rolling out a special limited-time cocktail menu especially for the week, and it will feature some of our favorite cocktails that we have been developing as of late.
Also, we will be featuring some very special guests and events for all of our dedicated San Francisco cocktail enthusiasts. For more information, don't forget to check back here, and also, over at www.SFCocktailWeek.com
Cocktails 102 Coming Soon...
For all of our loyal Beverage Academy graduates that finished Cocktails: 101 long ago, and are now faced with nowhere to go, please take heart in knowing that Cocktails: 102 is coming soon.
The course curriculum is currently going through the final stages and should be polished and ready to roll before the end of Spring. The class material, which is being developed by Bourbon & Branch alumni Jon Santer, will be geared toward those who are already well-skilled in their home bar, and are now ready to take it to the next level.
Stay tuned here, and over at www.BeverageAcademy.com for further developments.
The course curriculum is currently going through the final stages and should be polished and ready to roll before the end of Spring. The class material, which is being developed by Bourbon & Branch alumni Jon Santer, will be geared toward those who are already well-skilled in their home bar, and are now ready to take it to the next level.
Stay tuned here, and over at www.BeverageAcademy.com for further developments.
The Improved Sunrise...
This past week, we ran a market cocktail called the Improved Sunrise, and since than I have received several requests and emails asking for the recipe.
For those of you that haven't tried it, it is important to note that just as the name implies, the cocktail was directly inspired by the Tequila Sunrise.
I have long felt that although the Tequila Sunrise had an interesting flavor profile, it always fell far short of becoming memorable due to such such shoddy ingredients.
What all too often passes for grenedine these days is simply high-fructose corn syrup with a little red #5 food coloring thrown in for good measure, and what most bars use for orange juice tends to be a flash pasteurized concentrate that was picked from a tree several years prior.
Taking that in mind, I decided to go to work and deconstruct the Tequila Sunrise into a proud cocktail. That being said, here is the recipe for your enjoyment.
The Improved Sunrise:
1.5oz Chinaco Blanco Tequila
.5oz Lecompte Calvados
.75oz Fresh Orange Juice
.5oz Fresh Lemon Juice
.5oz Turbinado Simple Syrup
.25oz Homemade Grenadine
For those of you looking for a little more froth and texture, please feel free to add a little egg white, if your heart so desires.
For those of you that haven't tried it, it is important to note that just as the name implies, the cocktail was directly inspired by the Tequila Sunrise.
I have long felt that although the Tequila Sunrise had an interesting flavor profile, it always fell far short of becoming memorable due to such such shoddy ingredients.
What all too often passes for grenedine these days is simply high-fructose corn syrup with a little red #5 food coloring thrown in for good measure, and what most bars use for orange juice tends to be a flash pasteurized concentrate that was picked from a tree several years prior.
Taking that in mind, I decided to go to work and deconstruct the Tequila Sunrise into a proud cocktail. That being said, here is the recipe for your enjoyment.
The Improved Sunrise:
1.5oz Chinaco Blanco Tequila
.5oz Lecompte Calvados
.75oz Fresh Orange Juice
.5oz Fresh Lemon Juice
.5oz Turbinado Simple Syrup
.25oz Homemade Grenadine
For those of you looking for a little more froth and texture, please feel free to add a little egg white, if your heart so desires.
Wednesday, April 8, 2009
A Little Bit of B&B in Seattle...
In case some of our loyal friends and cocktail enthusiasts in the Pacific Northwest are interested, I am going to be guest-bartending at the world-renowned cocktail bar, Vessel, in Seattle.
Over the last few months, we have been lucky enough to have a couple of their amazing barmen work here at Bourbon and Branch a couple of nights, and now in return, I am going to be blessed with the opportunity to make some cocktails for some of Seattles most sophisticated paletes.
So, this Monday April 13th, starting at 4pm, I will be bringing a little bit of San Francisco with me to Seattle. Below, is a sample of the drinks that will be featured that night. Thanks again, and hopefully, I will see you there.
The Capricorn:
Pompero Anniversario, Batavia Arack, Falernum, Fresh Lime Juice and Small Hands Pineapple Gomme
The Kentucky Buck:
Four Roses Bourbon Infused with Organic Monterrey Bay Strawberries, Ginger Beer, Fresh Lemon Juice and Angostura Bitters
The Dutch Honey:
Bols Genever, Organic Wildflower Honey, Yellow Chartreuse, Fresh Lemon Juice and Bitters
The Agave Cocktail:
El Jimador Anejo, Agave Nectar, Water, Angostura Bitters, and Freshly Grated Indonesian Cinnamon
Blame It On Rio:
Cachaca, Rothman & Winter Apricot Brandy, Fresh Lemon Juice, Whiskey Barrel Aged Bitters and a Dash of Turbinado
Rye Maple Fizz:
Rittenhouse 100, Organic Maple Syrup, Free Range Egg White, Fresh Lemon Juice, Soda and Angostura Bitters
The Statesman:
Gin, Rothman & Winter Orchard Pear, Green Chartreuse and Orange Bitters
All Recipes Created and Developed by
Erick Castro of Bourbon and Branch, San Francisco
Over the last few months, we have been lucky enough to have a couple of their amazing barmen work here at Bourbon and Branch a couple of nights, and now in return, I am going to be blessed with the opportunity to make some cocktails for some of Seattles most sophisticated paletes.
So, this Monday April 13th, starting at 4pm, I will be bringing a little bit of San Francisco with me to Seattle. Below, is a sample of the drinks that will be featured that night. Thanks again, and hopefully, I will see you there.
The Capricorn:
Pompero Anniversario, Batavia Arack, Falernum, Fresh Lime Juice and Small Hands Pineapple Gomme
The Kentucky Buck:
Four Roses Bourbon Infused with Organic Monterrey Bay Strawberries, Ginger Beer, Fresh Lemon Juice and Angostura Bitters
The Dutch Honey:
Bols Genever, Organic Wildflower Honey, Yellow Chartreuse, Fresh Lemon Juice and Bitters
The Agave Cocktail:
El Jimador Anejo, Agave Nectar, Water, Angostura Bitters, and Freshly Grated Indonesian Cinnamon
Blame It On Rio:
Cachaca, Rothman & Winter Apricot Brandy, Fresh Lemon Juice, Whiskey Barrel Aged Bitters and a Dash of Turbinado
Rye Maple Fizz:
Rittenhouse 100, Organic Maple Syrup, Free Range Egg White, Fresh Lemon Juice, Soda and Angostura Bitters
The Statesman:
Gin, Rothman & Winter Orchard Pear, Green Chartreuse and Orange Bitters
All Recipes Created and Developed by
Erick Castro of Bourbon and Branch, San Francisco
Tuesday, April 7, 2009
The Agave Cocktail...
"Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters--it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head."
Balance and Columbian Repository, May 13, 1806
In the modern-era, the term cocktail is pretty much an umbrella term used to classify just about any drink that is a mixture of any combination of juices, spirits, cordials, etc. However, at one time in history, the word cocktail referred to a specific type of drink in particular.
If you'll notice by the definition provided above, the original cocktail was a very bare-bones affair. There is no mention of any muddled fruit, nor any expensive imported liqueurs. It was no-frills and to the point, much as one would expect from a drink being consumed over 200 years ago.
This frame of mind is what brought me to come up with one of our latest market cocktails at Bourbon and Branch: The Agave Cocktail.
The Agave Cocktail is a throwback to a style of drink that is not as common as it once was, but is still every bit as delicious and vibrant as it was back in the 1800s.
The Agave Cocktail:
2oz El Jimador Anejo
.25oz Agave Syrup*
2 Dashes Angostura Bitters
Combine ingredients in mixing glass and stir well.
Strain over the rocks.
Garnish with freshly-grated organic Indonesian Cinnamon.
*To make Agave Syrup, mix one part Agave Nectar to one part warm water and mix well.
Balance and Columbian Repository, May 13, 1806
In the modern-era, the term cocktail is pretty much an umbrella term used to classify just about any drink that is a mixture of any combination of juices, spirits, cordials, etc. However, at one time in history, the word cocktail referred to a specific type of drink in particular.
If you'll notice by the definition provided above, the original cocktail was a very bare-bones affair. There is no mention of any muddled fruit, nor any expensive imported liqueurs. It was no-frills and to the point, much as one would expect from a drink being consumed over 200 years ago.
This frame of mind is what brought me to come up with one of our latest market cocktails at Bourbon and Branch: The Agave Cocktail.
The Agave Cocktail is a throwback to a style of drink that is not as common as it once was, but is still every bit as delicious and vibrant as it was back in the 1800s.
The Agave Cocktail:
2oz El Jimador Anejo
.25oz Agave Syrup*
2 Dashes Angostura Bitters
Combine ingredients in mixing glass and stir well.
Strain over the rocks.
Garnish with freshly-grated organic Indonesian Cinnamon.
*To make Agave Syrup, mix one part Agave Nectar to one part warm water and mix well.
Friday, March 27, 2009
New From the Lab...
As of late, there has been a whole slew of delicious homemade concoctions and potions coming out of Bourbon and Branch.
Over these last few months our crew of talented bartenders, have been crafting homemade banana liqueur, falernum, apple-cinnamon bitters, turbinado grenadine, and rhubarb syrup just to name a few.
All of these recipes taste amazing alone, and even better in a cocktail, so next time you decide to stop by for a cocktail with us, feel free to ask us about any one of our new creations.
Over these last few months our crew of talented bartenders, have been crafting homemade banana liqueur, falernum, apple-cinnamon bitters, turbinado grenadine, and rhubarb syrup just to name a few.
All of these recipes taste amazing alone, and even better in a cocktail, so next time you decide to stop by for a cocktail with us, feel free to ask us about any one of our new creations.
Tiki Night Cocktail Menu
Aloha,
Here is an sneak preview of just what exactly, world-renowned tiki authority, Martin Cate has in store for you this coming week on Monday March, 30th and Tuesday March, 31st.
Martin is going to be whipping up some tiki originals as well as some classic exotic recipes from the other side of the globe. Of course, all of these drinks will come from only the freshest fruit and highest-quality spirits.
So allow yourself to take a trip back in time and to a different part of the globe, all without ever having to leave San Francisco. Just be sure not to forget your Hawaiian shirts and grass-skirts.
CubaKula:
Created in 1935 by Ray Buhen, one of Don the Beachcomber's original bartenders and later founder of the legendary Tiki Ti bar in Los Angeles. Featuring fresh citrus, full bodied Jamaican & Demerara rums, and Donn Beach's signature combination of Pernod, bitters, and honey.
Pampanito:
An original inspired by the Jamaican tradition of making lemonade with "wet sugar"- first boil with full molasses content. Made in this case with Pampero rum, fresh citrus, and island spices.
Sunakora:
Created by Donn Beach for his wife Sunny Sund, a refreshing classic exotic cocktail with Barbados rum and a hint of spice
Port Light:
An old Trader Vic's drink featuring bourbon, passion fruit and honey served long and frothy.
Ponche de Tiki
A spiced tropical punch inspired by traditional Mexican Ponche with tejocote puree, cinnamon, cloves, minneolas, lime and cachaca.
Here is an sneak preview of just what exactly, world-renowned tiki authority, Martin Cate has in store for you this coming week on Monday March, 30th and Tuesday March, 31st.
Martin is going to be whipping up some tiki originals as well as some classic exotic recipes from the other side of the globe. Of course, all of these drinks will come from only the freshest fruit and highest-quality spirits.
So allow yourself to take a trip back in time and to a different part of the globe, all without ever having to leave San Francisco. Just be sure not to forget your Hawaiian shirts and grass-skirts.
CubaKula:
Created in 1935 by Ray Buhen, one of Don the Beachcomber's original bartenders and later founder of the legendary Tiki Ti bar in Los Angeles. Featuring fresh citrus, full bodied Jamaican & Demerara rums, and Donn Beach's signature combination of Pernod, bitters, and honey.
Pampanito:
An original inspired by the Jamaican tradition of making lemonade with "wet sugar"- first boil with full molasses content. Made in this case with Pampero rum, fresh citrus, and island spices.
Sunakora:
Created by Donn Beach for his wife Sunny Sund, a refreshing classic exotic cocktail with Barbados rum and a hint of spice
Port Light:
An old Trader Vic's drink featuring bourbon, passion fruit and honey served long and frothy.
Ponche de Tiki
A spiced tropical punch inspired by traditional Mexican Ponche with tejocote puree, cinnamon, cloves, minneolas, lime and cachaca.
Tiki Nights March 30th and 31st...
Come see acclaimed Tiki Legend, Martin Cate, as he shakes it up at San Francisco's world-famous Bourbon & Branch for a two-night engagement on Monday, March 30th and Tuesday March 31st.
He'll be prepping a very special menu of vintage exotics for your sippin' pleasure as he takes over The Library at Bourbon & Branch for two nights of tiki mayhem!
Mahalo!!!!
NOTE: ALOHA WEAR WILL BE MANDATORY!!!
He'll be prepping a very special menu of vintage exotics for your sippin' pleasure as he takes over The Library at Bourbon & Branch for two nights of tiki mayhem!
Mahalo!!!!
NOTE: ALOHA WEAR WILL BE MANDATORY!!!
Springtime is Here...
It wouldn't be springtime in San Francisco, without the Bourbon and Branch Spring Menu. The menu launches this week purely for your enjoyment, and features the absolute best spring cocktails available.
We worked long hours in the laboratory, coming up with the best recipes to feature everything from luscious ripe strawberries to only the best market-fresh peaches.
So if you want something refreshing on the rocks to cool you off, or something spiritous to wind you down, spring on by and sip a drink fresh from the garden.
We worked long hours in the laboratory, coming up with the best recipes to feature everything from luscious ripe strawberries to only the best market-fresh peaches.
So if you want something refreshing on the rocks to cool you off, or something spiritous to wind you down, spring on by and sip a drink fresh from the garden.
Friday, March 13, 2009
The Brandied Apple...
First and foremost, I would just like to say thank you to the folks at the Edison and to all of the cocktail aficionados in Southern California who came out for drinks when I guest-bartended in Los Angeles this week.
The event was a success and was packed with almost 600 people who all came out for some good times and artisanal cocktails.
Speaking of cocktails, here is one of my drinks that was on the events menu that turned out to be a real crowd-pleaser. Its a bit more of a winter cocktail, and although, it did put a damper on my trip, the gloomy weather did seem to make it that much more enticing.
So try it at home if you'd like, or stop by the Branch some time soon and we can whip one up for you anytime you would like.
The Brandied Apple:
2oz Remy Martin VSOP
1.5oz Organic Unfilitered Apple Juice
.5oz Lemon Juice
.5oz Turbinado Simple Syrup*
Shake all ingredients together and strain into large chilled cocktail glass. Garnish with fresh-grated cinnamon.
*To make turbinado simple syrup mix one part turbinado sugar to one part warm water and stir until sugar completely dissolves.
The event was a success and was packed with almost 600 people who all came out for some good times and artisanal cocktails.
Speaking of cocktails, here is one of my drinks that was on the events menu that turned out to be a real crowd-pleaser. Its a bit more of a winter cocktail, and although, it did put a damper on my trip, the gloomy weather did seem to make it that much more enticing.
So try it at home if you'd like, or stop by the Branch some time soon and we can whip one up for you anytime you would like.
The Brandied Apple:
2oz Remy Martin VSOP
1.5oz Organic Unfilitered Apple Juice
.5oz Lemon Juice
.5oz Turbinado Simple Syrup*
Shake all ingredients together and strain into large chilled cocktail glass. Garnish with fresh-grated cinnamon.
*To make turbinado simple syrup mix one part turbinado sugar to one part warm water and stir until sugar completely dissolves.
Friday, February 27, 2009
On The Horizon...
All of us here at Bourbon and Branch wanted to let you know that we have been staying busy these last few weeks and that we have a lot of tricks up our sleeve that will be ready to roll out this Spring.
We have been working on everything from a special St. Patrick's Day menu, to special guest-bartenders that might be dropping in, to some new house speciality cordials.
No matter what you are looking for, we will have something tasty to catch your fancy, so stay tuned and we will have something special for you in the days ahead.
We have been working on everything from a special St. Patrick's Day menu, to special guest-bartenders that might be dropping in, to some new house speciality cordials.
No matter what you are looking for, we will have something tasty to catch your fancy, so stay tuned and we will have something special for you in the days ahead.
Saturday, February 14, 2009
Valentine's Day Menu...
Attention to all you lovebirds out there, cause tonight Bourbon and Branch is playing cupid for anyone who is looking for a little something tasty to tickle your tastebuds.
In celebration for the holiday, we are running a special menu for all of our guests who come in tonight for Valentine's Day.
So whether, you're on a first date or enjoying your 50th anniversary, please allow us to be your choice for celebrating the evening, with these lovely libations:
Rosangel:
Rosangel Tequila, Wild Hibiscus, Sparkling Rosé
Happy Ending:
Gin, Sloe Gin, Lime Juice, Raspberry Syrup, Pomegranate Juice, Rhubarb
Bitters, Egg Whites
Blushin' Russian:
Vodka, Orange Juice, Tangerine, Lime, Simple Syrup, Pinot Noir
Kentucky Kiss:
Bourbon, Strawberry, Lemon Juice, Maple Syrup
Besame Mucho:
Agavero, Cremé de Framboise, Passionfruit Juice, Raspberries, Lime
X's and O's:
Gin, Pear Liqueur, Lime Juice, Sage, Blueberries, Asian Pear
Between the Sheets:
Cognac, Rum, Cointreau, Lemon Juice
In celebration for the holiday, we are running a special menu for all of our guests who come in tonight for Valentine's Day.
So whether, you're on a first date or enjoying your 50th anniversary, please allow us to be your choice for celebrating the evening, with these lovely libations:
Rosangel:
Rosangel Tequila, Wild Hibiscus, Sparkling Rosé
Happy Ending:
Gin, Sloe Gin, Lime Juice, Raspberry Syrup, Pomegranate Juice, Rhubarb
Bitters, Egg Whites
Blushin' Russian:
Vodka, Orange Juice, Tangerine, Lime, Simple Syrup, Pinot Noir
Kentucky Kiss:
Bourbon, Strawberry, Lemon Juice, Maple Syrup
Besame Mucho:
Agavero, Cremé de Framboise, Passionfruit Juice, Raspberries, Lime
X's and O's:
Gin, Pear Liqueur, Lime Juice, Sage, Blueberries, Asian Pear
Between the Sheets:
Cognac, Rum, Cointreau, Lemon Juice
Saturday, February 7, 2009
A Little Taste of Bourbon & Branch in Los Angeles...
For all of our valued Bourbon & Branch enthusiasts down in Southern California, who can't quite make the trek all the way up to San Francisco, whenever they feel the urge for a Cucumber Gimlet or a Black Manhattan, we've got the next best thing.
This Tuesday, I will be guest-bartending at The Edison, with some of the best and most talented mixologists in Los Angeles.
We will be making classics and originals all night, whether they be shaken, stirred or muddled...and yes, I will also be available to make a Revolver or two, if the need arises.
Visit www.edisondowntown.com for more information.
This Tuesday, I will be guest-bartending at The Edison, with some of the best and most talented mixologists in Los Angeles.
We will be making classics and originals all night, whether they be shaken, stirred or muddled...and yes, I will also be available to make a Revolver or two, if the need arises.
Visit www.edisondowntown.com for more information.
Thursday, January 29, 2009
A Little Rum for the Winter...
Who says tropical rum drinks are only for sunny days on the beach? Doesn't anyone ever wonder what people in the Caribbean drink when its raining out.
That was the thought that drove me to create one of our most recent market cocktails: The Capricorn, a rum cocktail spiked with pineapple, cloves and Caribbean spice.
Part of the inspiration for the drink was partly that I feel that the modern-day stereotype for Tiki drinks has sadly become way oversimplified.
The classic Tiki drink when done right should be complex with texture and rich in flavor, but sadly with the typical drinking spot these days, this rarely tends to be the case.
If you go into the average bar these days and ask for a Mai Tai, you might get ten different versions of the drink, but the odds are, you won't be getting anything close to the way the drink was originally made.
Thank goodness, for places like Trailer Happiness in the UK and Forbidden Island in Alameda, for keeping the tradition alive.
Hopefully, the Capricorn might be making it onto our menu soon, but in the meantime, here is the recipe, so you can feel free to enjoy it at home.
The Capricorn
1.5oz Pampero Anniversario
.5oz Velvet Falernum
.5oz Batavia Arrack
.75oz Lime Juice
.75oz Pineapple Juice
.5oz Demerara Simple Syrup
Shake all ingredients and fine-strain into a chilled cocktail glass. Garnish with pineapple wedge and enjoy.
That was the thought that drove me to create one of our most recent market cocktails: The Capricorn, a rum cocktail spiked with pineapple, cloves and Caribbean spice.
Part of the inspiration for the drink was partly that I feel that the modern-day stereotype for Tiki drinks has sadly become way oversimplified.
The classic Tiki drink when done right should be complex with texture and rich in flavor, but sadly with the typical drinking spot these days, this rarely tends to be the case.
If you go into the average bar these days and ask for a Mai Tai, you might get ten different versions of the drink, but the odds are, you won't be getting anything close to the way the drink was originally made.
Thank goodness, for places like Trailer Happiness in the UK and Forbidden Island in Alameda, for keeping the tradition alive.
Hopefully, the Capricorn might be making it onto our menu soon, but in the meantime, here is the recipe, so you can feel free to enjoy it at home.
The Capricorn
1.5oz Pampero Anniversario
.5oz Velvet Falernum
.5oz Batavia Arrack
.75oz Lime Juice
.75oz Pineapple Juice
.5oz Demerara Simple Syrup
Shake all ingredients and fine-strain into a chilled cocktail glass. Garnish with pineapple wedge and enjoy.
Tuesday, January 27, 2009
New Menu for Early Spring. . .
For those of you that have been sitting on the edge of your seats out there for our take on seasonal flavors, the time is finally here and we can assure you that it was well worth the wait.
Whether you are in the mood for a house original, such as Ian's Garbo, which features a house-made sage tincture or a twist on a classic such as Joel's Four Corner Bronx, we can assure you that we have something tasty to suit your taste buds.
Yet, if for some reason, you don't spot anything that catches your eye, just let one of our talented bartenders know and we will be more than happy to create something on the spot that is custom-crafted just for you.
Just remember that this menu is only running for a limited-time, so hopefully we will be seeing you sometime soon.
Whether you are in the mood for a house original, such as Ian's Garbo, which features a house-made sage tincture or a twist on a classic such as Joel's Four Corner Bronx, we can assure you that we have something tasty to suit your taste buds.
Yet, if for some reason, you don't spot anything that catches your eye, just let one of our talented bartenders know and we will be more than happy to create something on the spot that is custom-crafted just for you.
Just remember that this menu is only running for a limited-time, so hopefully we will be seeing you sometime soon.
Sunday, August 24, 2008
Midtown Cocktail Week Pictures Part 2
1st Place Winner Victoria D'amato-Moran of La Mar Cebiche
2nd Place Winner Chris Tucker of L Bar
3rd Place Winner Russ Eastman of Lounge On20 with 1st and 2nd Place
The Beautiful Cocktails
Bill Haskin @ Mysteries of Absinthe Seminar Hosted by Kubler Absinthe
Don't Forget The Daiquiri
There is probably no other cocktail that I can think of off of the top of my head that is as refreshingly tasty as the daiquiri, yet is almost NEVER made correctly.
Odds are that if you were to order one anywhere outside of a mixology bar, you wouldn't get anything that even resembles a classic daiquiri.
Most likely, you would probably get a watered-down, blended monstrosity that was overloaded with chemically-enhanced sweet & sour, some sort of lime cordial and bad rum.
Unfortunately, it looks like the once-proud legacy of the classic daiquiri is definitely in need of a little help.
It is such a simple cocktail that it is almost silly to have to reprint the recipe, but alas drastic times call for drastic measures.
The Daiquiri
2oz Light Rum
.75oz Fresh Lime Juice
.5oz Organic Cane Syrup
Combine Rum, Simple Syrup and Lime juice into shaker tin.
Shake vigorously and double-strain into chilled cocktail glass.
Garnish with a lime twist and enjoy.
Odds are that if you were to order one anywhere outside of a mixology bar, you wouldn't get anything that even resembles a classic daiquiri.
Most likely, you would probably get a watered-down, blended monstrosity that was overloaded with chemically-enhanced sweet & sour, some sort of lime cordial and bad rum.
Unfortunately, it looks like the once-proud legacy of the classic daiquiri is definitely in need of a little help.
It is such a simple cocktail that it is almost silly to have to reprint the recipe, but alas drastic times call for drastic measures.
The Daiquiri
2oz Light Rum
.75oz Fresh Lime Juice
.5oz Organic Cane Syrup
Combine Rum, Simple Syrup and Lime juice into shaker tin.
Shake vigorously and double-strain into chilled cocktail glass.
Garnish with a lime twist and enjoy.
Possessed By Spirits Cocktail of the Week: The Chartreuse Swizzle
All I can say is that for those of you who have never been lucky enough to have tried the Chartreuse Swizzle, you are truly missing out.
It is a delicate and delightful blend that combines not just sweet and spicy, but also brings together the complex and multi-layered flavors of Chartreuse and Velvet Falnernum in a way that is wonderfully refreshing on a summer day.
I had one for the first time just the other day on a recent visit to the Clock Bar, when I was thirsty and looking for something to beat the heat. Being a swizzle, it was of course, served over crushed ice and was exactly what I was looking for on a hot afternoon in August.
For those of you not able to make the trek to the Clock Bar, here is the recipe for any of you lucky enough to have bottles of Green Chartreuse and Velvet Falernum just laying around the house. Salud!
The Chartreuse Swizzle
1.25oz Green Chartreuse
.5oz Velvet Falernum (clove-spiced liqueur)
1oz Pineapple Juice
.5oz Fresh Lime Juice
1 Mint Sprig for Garnish
Combine juice, Chartreuse and Falernum into a glass and stir briefly. Pack tight with finely crushed ice and garnish with mint sprig.
It is a delicate and delightful blend that combines not just sweet and spicy, but also brings together the complex and multi-layered flavors of Chartreuse and Velvet Falnernum in a way that is wonderfully refreshing on a summer day.
I had one for the first time just the other day on a recent visit to the Clock Bar, when I was thirsty and looking for something to beat the heat. Being a swizzle, it was of course, served over crushed ice and was exactly what I was looking for on a hot afternoon in August.
For those of you not able to make the trek to the Clock Bar, here is the recipe for any of you lucky enough to have bottles of Green Chartreuse and Velvet Falernum just laying around the house. Salud!
The Chartreuse Swizzle
1.25oz Green Chartreuse
.5oz Velvet Falernum (clove-spiced liqueur)
1oz Pineapple Juice
.5oz Fresh Lime Juice
1 Mint Sprig for Garnish
Combine juice, Chartreuse and Falernum into a glass and stir briefly. Pack tight with finely crushed ice and garnish with mint sprig.
Midtown Cocktail Week Pictures Part 1
Jon Santer of Beretta @ The Bulleit Bourbon Party
Jared Schmidt of La Mar Cebiche @ The Partida Mixology Competition
Arianna Johnson of Modus Supper Club @ The Partida Mixology Competition
Ken Dayton of Pacific Edge
Alma Martinez of Pueblo Chico Cantina @ The Partida Mixology Competition
Midtown Cocktail Week Recap
I know it's been a little bit of time now, but on behalf of Joe Anthony Savala and myself, we just wanted to say thank you to everyone who was involved with making Midtown Cocktail Week a success.
Whether you were a restaurant owner or a guest bartender, a million-dollar liquor brand or someone who just likes a good drink, we couldn't have done it without you and we deeply appreciate your support.
In the meantime, if any of you couldn't make it out and are looking for a Midtown Cocktail Week Recap, please visit BiteClub.com and you can catch video on anything you might have missed.
Once again, thank you, and we look forward to seeing you next year.
Whether you were a restaurant owner or a guest bartender, a million-dollar liquor brand or someone who just likes a good drink, we couldn't have done it without you and we deeply appreciate your support.
In the meantime, if any of you couldn't make it out and are looking for a Midtown Cocktail Week Recap, please visit BiteClub.com and you can catch video on anything you might have missed.
Once again, thank you, and we look forward to seeing you next year.
Sunday, August 17, 2008
Marilyn Manson + Absinthe = Mansinthe?
If anyone of you have managed to get past the six-page spread of Corey Feldman's wife in this month's issue of Playboy, which I wouldn't blame you if you didn't, you might have noticed a little piece on absinthe on page 34.
Apparently, goth-rocker Marilyn Manson is launching his own brand of absinthe, appropriately titled Mansinthe. Besides having a cool looking bottle and a reportedly high-thujone count, it also has a decidedly wicked (pun intended) alcohol content of 66.6%.
I have to admit that I am always skeptical of celebrities getting involved with the liquor industry, because throughout recent history it has typically been more miss than hit.
However, speaking as a fan of his music, I can say that regardless of the flavor profile of Manson's absinthe, it couldn't possibly be any more tasteless than his last album.
While we're on the topic of absinthe, it wouldn't be right if I left you without a good classic absinthe recipe. The Monkey Gland is a cocktail that often gets lost in the shuffle, but it is always tasty when you need a little bit of that good old wormwood buzz.
Monkey Gland
2oz Dry Gin
1oz Fresh Squeezed Orange Juice
1 teaspoon real pomegranate grenadine
1 teaspoon of absinthe
Shake and strain into a chilled cocktail glass.
Apparently, goth-rocker Marilyn Manson is launching his own brand of absinthe, appropriately titled Mansinthe. Besides having a cool looking bottle and a reportedly high-thujone count, it also has a decidedly wicked (pun intended) alcohol content of 66.6%.
I have to admit that I am always skeptical of celebrities getting involved with the liquor industry, because throughout recent history it has typically been more miss than hit.
However, speaking as a fan of his music, I can say that regardless of the flavor profile of Manson's absinthe, it couldn't possibly be any more tasteless than his last album.
While we're on the topic of absinthe, it wouldn't be right if I left you without a good classic absinthe recipe. The Monkey Gland is a cocktail that often gets lost in the shuffle, but it is always tasty when you need a little bit of that good old wormwood buzz.
Monkey Gland
2oz Dry Gin
1oz Fresh Squeezed Orange Juice
1 teaspoon real pomegranate grenadine
1 teaspoon of absinthe
Shake and strain into a chilled cocktail glass.
Bourbon & Branch
For those of you who haven't heard the news yet, I just started at Bourbon & Branch this week. Which means, I've been studying all week and trying to get up to speed with their cocktail menu (or should I say cocktail book).
I'm pretty excited for the opportunity to be working in San Francisco and being a lot closer to the heart of the California cocktail community. Its definitely gonna be nice to be able to just drop into Nopa or Berretta and have a drink without having to make the trek all the way from Sacramento.
I don't have my permanent schedule yet, but as of now it looks like I am going to be there Monday, Wednesday and Friday nights, so if you are in the area around than drop by and give me a shout.
I'm pretty excited for the opportunity to be working in San Francisco and being a lot closer to the heart of the California cocktail community. Its definitely gonna be nice to be able to just drop into Nopa or Berretta and have a drink without having to make the trek all the way from Sacramento.
I don't have my permanent schedule yet, but as of now it looks like I am going to be there Monday, Wednesday and Friday nights, so if you are in the area around than drop by and give me a shout.
Sunday, July 27, 2008
GQ Magazine's 20 Best Cocktails
If you get a chance to check out the August issue of GQ magazine, its definitely worth picking up. They have an article titled The 20 Best Cocktails in America - And Where To Find Them.
Although, it would certainly be up for debate as whether or not all the cocktails listed truly lived up to the name of the article, there are definitely some winners in there, and those alone are worth the price of the issue.
The highlight of the article would definitely have to be Jon Santer's update of the Airmail. It is the perfect example of just how complex and intricate a cocktail can become, all the while remaining completely integrated and sublime on the palate.
Even the use of the garnish, which in too many cocktails is merely an after thought, excells at further showcasing the aromatics and nuances that make this cocktail such a delight to drink.
The Airmail:
1.5oz Bacardi 8
1oz Honey Syrup
.75oz Fresh Lime Juice
Splash of Dry Prosecco
Combine Rum, Honey and Lime juice into shaker tin. Shake and strain into chilled cocktail glass. Top with a splash of dry prosecco and garnish with a mint spring and a dash of Angostura bitters.
To make honey syrup, combine one part hot water with one part honey and mix well.
Although, it would certainly be up for debate as whether or not all the cocktails listed truly lived up to the name of the article, there are definitely some winners in there, and those alone are worth the price of the issue.
The highlight of the article would definitely have to be Jon Santer's update of the Airmail. It is the perfect example of just how complex and intricate a cocktail can become, all the while remaining completely integrated and sublime on the palate.
Even the use of the garnish, which in too many cocktails is merely an after thought, excells at further showcasing the aromatics and nuances that make this cocktail such a delight to drink.
The Airmail:
1.5oz Bacardi 8
1oz Honey Syrup
.75oz Fresh Lime Juice
Splash of Dry Prosecco
Combine Rum, Honey and Lime juice into shaker tin. Shake and strain into chilled cocktail glass. Top with a splash of dry prosecco and garnish with a mint spring and a dash of Angostura bitters.
To make honey syrup, combine one part hot water with one part honey and mix well.
Friday, July 25, 2008
Midtown Cocktail Week
Attn: Sacramento Bartenders
Presenting: MIDTOWN COCKTAIL WEEK
When: August 5th-11th
I just wanted to let all you guys know about Midtown Cocktail Week that we have coming up here in Sacramento, Tuesday August 5th - Monday August 11th.
Its a week long celebration of the cocktail here in Midtown and whether you're are a whiskey head, a tequila connoisseur or you just flat-out like to party than there is something planned for you.
Any and all of you are invited to take part in any night of the week, but remember to keep the Monday the 11th open for sure, because we are having an exclusive bartender's ball hosted by Bulleit Bourbon.
I look forward to seeing all you throughout Midtown Cocktail Week, so down below is a full itinerary for the whole week.
If you guys have any questions or concerns please feel free to shoot me an email.
ErickCastro
MidtownCocktailWeek.com
=========================================================
Midtown Cocktail Week Itinerary
August 5th-11th
Tuesday, August 5th: Cocktail Party Kickoff:
Where: L Bar & Martin Miller's Gin
What: Appetizers and cocktails for towards bartenders, press, industry, etc.
Wednesday, August 6th: The Cocktail Dinner
Where:
1. Mason's & Grey Goose
2. Ink & Diageo
3. Mulvaney's & Brown Foreman
4. Bistro 33 & Corzo
What: Full-course meals across midtown. Cocktails complimenting the dish will be sent out with each course of the meal. Cocktails to be prepared by each restaurant's own mixologist.
Thursday, August 7th: Partida Tequila Mixology Competition
Where: Zocalo
What: Bartender competition meant to highlight the use of fresh produce and high-quality spirits.
Also on Thursday: Guest Bartender Night
Where:
1. Zocalo & Partida
2. Kasbah & Skyy
3. LoungeON20 & Pacific Edge
4. GV Hurley & Ultimat Vodka
What: Talented mixologists from all over US taking over various bars and bringing their own cocktail menus with them.
Friday, August 8th: The Magnificent Margarita
Where:
1. Zocalo & Partida
2. Whiskey Wild & Don Julio
3. Azul & Corralejo
4. Centro & 1800
5. Ernesto's & Patron
What: Participating restaurants across town will all showcase their own seasonal/house margaritas. Twists on the classic will also be encouraged.Prices to vary by location.
Saturday, August 9th: Mysteries of Absinthe Seminar
Where: LoungeON20 & Kubler Absinthe
What: Seminar geared towards those interested in absinthe, yet possibly having a limited exposure to its flavor and history.
Monday, August 11th: Closing Party
Where: Whiskey Wild & Bulleit BourbonWhat: Closeout party for all restaurant and bar industry.
Tuesday, July 22, 2008
The Feminine Mystique
Here I am again, I have a list of things that I should be taking care of for Midtown Cocktail Week that is coming around the corner in just two weeks, but instead I’m screwing around on the computer and procrastinating as usual.
I have a competition tonight at 9pm in San Francisco, for 42 Below Vodka, over at Café Du Nord. I’ll be competing for a trip to New Zealand, so if any of you are in the area and want to come out and show some moral support, than I would greatly appreciate it.
I’m gonna be competing with, the Feminine Mystique, a cocktail that I came up with for the cocktail menu over at Lounge ON20, whose bar program I spearheaded here in Midtown Sacramento.
Normally, I shy away from vodka, and tend to gravitate towards gin, whenever a recipe calls for a component along the lines of a neutral spirit.
However, this is one cocktail that I believe works best with vodka, because the vodka helps reign in the flavors of St. Germaine and Orchard Pear.
The Feminine Mystique:
1oz 42 Below Vodka
.5oz Orchard Pear
.5oz St. Germaine
.5oz Fresh Squeezed Lemon Juice
.5oz Simple Syrup
Combine all ingredients with ice and shake vigorously. Serve up and garnish with a lemon twist.
I have a competition tonight at 9pm in San Francisco, for 42 Below Vodka, over at Café Du Nord. I’ll be competing for a trip to New Zealand, so if any of you are in the area and want to come out and show some moral support, than I would greatly appreciate it.
I’m gonna be competing with, the Feminine Mystique, a cocktail that I came up with for the cocktail menu over at Lounge ON20, whose bar program I spearheaded here in Midtown Sacramento.
Normally, I shy away from vodka, and tend to gravitate towards gin, whenever a recipe calls for a component along the lines of a neutral spirit.
However, this is one cocktail that I believe works best with vodka, because the vodka helps reign in the flavors of St. Germaine and Orchard Pear.
The Feminine Mystique:
1oz 42 Below Vodka
.5oz Orchard Pear
.5oz St. Germaine
.5oz Fresh Squeezed Lemon Juice
.5oz Simple Syrup
Combine all ingredients with ice and shake vigorously. Serve up and garnish with a lemon twist.
Tuesday, March 18, 2008
Subscribe to:
Posts (Atom)
