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.
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