Sure it used to be a baby changing table, but I could not help but admire the rich mahogany and smooth casters that someone had all but abandoned on Capitol Hill at the corner of E John and Broadway. Tighten up some screws, remove a rail and a cushion, add some glassware, tools and bottles, and what once represented many sleepless nights and cleanup, well… I guess it pretty much represents the same thing, doesn’t it?
Now taking bets on how long Kate will let me keep it in our small apartment.
Filed under Bartending, Cocktail, Cocktails, Cocktails at Home, Fernet Branca, Genever, Gin, hayman's, Heering, Hendrick's Gin, Mixology, old tom, ransom, Really Cool Stuff, Rum, Rye, Scotch, Soda, Whisk(e)y
One big room, full of bad bitches. Image Credit: riptapparel.com
Feel free to disagree with me on this, but I feel as if it takes a certain person to fill the shoes of the craft bartender. I say “craft bartender” with a certain restraint, even going to such lengths as writing the phrase with the same case and intent as the great bell hooks
: that the title is immaterial; it is the body of work which ought to be judged, that as long as there have been bartenders, even in the days of bottled sour mixes and tonic from a gun, I maintain that tending bar has always and forever will be a craft measured in sweat equity, satisfied guests and the pride in the product of one’s own hands.
I believe that, to a certain extent, there must be a certain obsessiveness about other, seemingly inane or otherwise nerdy things that somehow manifest themselves into an obsessiveness about ingredients, technique, philosophy and history. I may be wrong, but I think Continue reading
The good folks who headed up Vessel in Seattle were the same guys who introduced me to carbonated cocktails.
It was a really cool idea. Introduce dissolved gasses into a cocktail, say, a Jack Rose Cocktail, and you’ve got a classy adult soda on your hands. Hopefully with a healthy dose of the bonded stuff.
Beyond the novelty of having a sparkling cocktail without the dilution brought by soda water, the perlage climbing up the flute would bring the aroma to the nose of the drinker. It also opened up or intensified flavor. Take for example, shaken tea. Stirred and chilled, it tastes flat, because it is. Shaken hard, the aeration opens up the flavors and aromas of the tea and even makes it taste sweeter without the addition of simple syrup.
The same concept applies to cocktails. The colder a beverage is, the more sugar must be added for it to taste sweet. With the addition of dissolved gases, the drink may be chilled way down and will take less syrup to sweeten it, allowing for a less viscous mouthfeel to your cocktail.
On to gas mix. Repeat after me: Carbon Dioxide (CO2)=Coarse, Nitrous Oxide (NO)=Fine.
I’ve got a jar on my my windowsill, and it’s full of Bols Genever and fresh, oily rosemary stolen from a sidewalk garden.
In about five days, the rosemary-infused genever will be crafted into a rosemary ginger smash: