Possessed By Spirits: 2008

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.

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.

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.

Midtown Cocktail Week Partida Mixology Competition

Midtown Cocktail Week 2008 Episode 13 - Partida Tequila Mixology Competition

Here's a little Midtown Cocktail Week Partida Mixology Competition highlight film courtesy of BITECLUB.com

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.

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.

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.

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

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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.

Tuesday, March 18, 2008

Spirit Guide...

Sac News & Review Interview...