avant-garde

I hate not living in Chicago. Looks like a spectacular event.

I haven't had this, but if it's anything like the Balvenie 21 with Port Wood finish jump all over it.

The first time I went to Trotter’s was back in 1994 with my roommate (who was also a line cook). Our boss, who once worked there, told him we were coming and to take care of us. Upon arriving in Chicago, I went right to the restaurant to geek out. Mind you, I had been a fan boy of the restaurant since almost my first day in a kitchen. Coincidentally enough, Charlie was walking down the alley on the side of his restaurant and saw us peeking in the window. After introducing ourselves he said, “Have you guys seen the new kitchen?” Of course, we replied that we had not. He let us hang out in the kitchen for about 30 minutes and then we left. After coming back that same evening for dinner, Charlie came out before the Amuse course and said, “Come with me I have someone I want you guys to meet next door.” This was back before the studio kitchen existed, and it was just office space. Low and behold, it was Emeril sitting on the couch talking with Charlie’s then wife (I believe they are not together anymore). While even cool now, it was a bigger deal back then. As a young cook, I nearly lost my mind that day with inspiration. I still consider it one of the best days I have ever had.

So is this one bad then?

Finished six more episodes as part of Session 2. All have now been posted. http://www.cocktailsandjazz.blogspot.com/

Spec's really is a nice store. Unfortunately, I only get to visit it (maybe) once a year when we visit glorious Beaumont, TX for Christmas. They always have at least one thing I can't get at my liquor store here... Anyway, sorry I can't answer your question - just wanted to praise Spec's.

So now that I have enough videos uploaded, I wanted to share the fact that I started a basic blog to post my videos to. Please feel free to leave comments for me, but be nice. It's hard work trying to make a decent video. I don't always get things perfect, but hopefully they're at least enjoyable to watch. http://www.cocktailsandjazz.blogspot.com/

I wouldn't doubt this one bit. This past September we went up to Chicago for a Cubs game and went to Trotter's To Go after. Then (believe it or not) we walked all the way from Trotter's To Go to his main restaurant. I had my wife snap a picture of me in front of the restaurant and one of the valet guys was standing outside. I had just purchased Trotter's Spa Cuisine book at CTG and asked the guy if Chef Trotter was available to sign it. Why not, right? I'm there so I tried. Turns out that he was not in yet, but the valet came back out with a nice large 20th Anniversary Trotter bag and he had also added a book and a CT baseball hat. He said the restaurant apologizes that he was not there, and sent me away with some pretty nice things. Things I didn't even ask for. I've never been let down by that place as long as it's been around.

I spent a good portion of this weekend recording cocktail videos: eight total. Over the course of the next couple days I hope to have them all uploaded on YouTube, with more to follow in the weeks ahead. Hope you enjoy the drinks AND the music... Cocktails & Jazz http://www.youtube.com/cocktailsandjazz

Also posted this here. I have to geek out for a minute and admit that ever since I heard Toby had a drink on The Violet Hour's menu called the Blue Ridge Manhattan I've been scratching my head at how I could make this drink in my own home (miles away). Or at least how I would envision it to be in my head. If there are two things I really love, it’s Islay Scotch and Rye Whiskey. I tried making a version of the Blue Ridge Manhattan numerous times before, but ultimately decided that I just really didn’t like the Fee Brothers Peach Bitters I was adding. However, tonight I decided to say screw it and take a completely new approach. Rather than using Laphroaig, I hit my newly opened bottle of Lagavulin 16 and matched it with two of my favorite other ingredients: Carpano Antica and Peychaud’s bitters. To make a long story short, I am very happy that I took this route and ended up with what I can only call the… Islay Manhattan Ingredients: 2 oz. Wild Turkey Rye 1 oz. Carpano Antica 1/2 oz. Lagavulin 16 8 drops Peychaud’s Bitters Method: 1. Add all ingredients to Boston glass. 2. Add ice and stir for 30 seconds. 3. Allow to sit 15 seconds (to dilute). 4. Stir another 30 seconds. 5. Strain into a chilled cocktail glass. Amazing how the empty glass afterwards almost smells like a rack of freshly smoked ribs. Thank you for the inspiration on this one Toby…

I have to geek out for a minute and admit that ever since I heard Toby had a drink on The Violet Hour's menu called the Blue Ridge Manhattan I've been scratching my head at how I could make this drink in my own home (miles away). Or at least how I would envision it to be in my head. If there are two things I really love, it’s Islay Scotch and Rye Whiskey. I tried making a version of the Blue Ridge Manhattan numerous times before, but ultimately decided that I just really didn’t like the Fee Brothers Peach Bitters I was adding. However, tonight I decided to say screw it and take a completely new approach. Rather than using Laphroaig, I hit my newly opened bottle of Lagavulin 16 and matched it with two of my favorite other ingredients: Carpano Antica and Peychaud’s bitters. To make a long story short, I am very happy that I took this route and ended up with what I can only call the… Islay Manhattan Ingredients: 2 oz. Wild Turkey Rye 1 oz. Carpano Antica 1/2 oz. Lagavulin 16 8 drops Peychaud’s Bitters Method: 1. Add all ingredients to Boston glass. 2. Add ice and stir for 30 seconds. 3. Allow to sit 15 seconds (to dilute). 4. Stir another 30 seconds. 5. Strain into a chilled cocktail glass. Amazing how the empty glass afterwards almost smells like a rack of freshly smoked ribs. Thank you for the inspiration on this one Toby…

I have Rothmann & Winter's Creme de Violette coming today or tomorrow. Can't wait. Bet their products are good. How's the Apricot Liqueur?

Tonight I enjoyed (of all things) an Absinthe Sour after seeing a recipe for a drink called Sea Fizz at Jamie Boudreau's Site. It went really damn well with Paul McCartney and Wings first album, Wild Life. The song "Tomorrow" is so amazing... Ingredients: 2 oz. Absinthe (Absente in this case) 1/2 oz. Freshly Squeezed Lemon Juice 3/4 oz. Simple Syrup (50:50) 1/2 oz. Filtered Water 1 Egg White Method: 1. Add all ingredients to shaker. 2. Shake vigorously without ice to froth. 3. Add ice and shake very hard for 30 seconds. 4. Strain into cocktail glass.

Fall is one of my favorite seasons. Especially when the leaves change many different colors and the smell of burning wood from the neighborhood's fireplaces begin to fill the air at night. On top of that, all the talk around here about Strega piqued my interest to make a new cocktail that could capture this season. So, I purchased a bottle for Thanksgiving and began working on something that would lend itself nicely to these short Fall days. Since my wife baked an apple pie this weekend, I decided to do a little work of my own. The result... Cider House Witch Ingredients: 2 oz. Applejack .75 oz. Strega .50 oz. Benedictine .50 oz. Filtered Water 6 drops Angostura Bitters Method: 1. Add all ingredients to ice-filled cocktail shaker. 2. Shake vigorously for about 20-seconds. 3. Strain into cocktail glass.

Over Thanksgiving break I was digging through one of my Difford's Guide magazines (#5.4) and noticed a recipe on page 250 from Tony Conigliaro that contains ingredients I actually have in-home. If you saw his feature in issue #5.1 you already know he typically uses very rare ingredients that most of us don't have or can't get. The drink is simply called Wink. It's made very similarly to the Sazerac but with Gin as the primary ingredient and contains a small amount of Cointreau. Apparently the only garnish required is to "wink" at the customer as you pass it to him or her. Anyway, it's truly a breathtaking cocktail and wanted to share it; even though it is not my creation. Ingredients: 1/2 oz. Absinthe Filtered Water 2 oz. Gin 1/2 oz. Simply Syrup (50:50) 1/4 oz. Cointreau 1/2 oz. Filtered Water 8 drops Peychaud's Bitters (or two dashes) Method: 1. Fill rocks glass with ice. 2. Add Absinthe and top off with water. Set aside to chill. 3. Add remaining ingredients to cocktail shaker. 4. Add ice and shake vigorously for at least 20 seconds. 5. Empty Absinthe and ice water from rocks glass. 6. Strain shaker ingredients into rocks glass and serve without ice. Give yourself or a friend a good wink and enjoy.

That has got to be the most beautiful color I've ever seen in a beverage. If it tasted half as good as it looks, I bet your head blew right off. WOW!!!

Nice. I should try this combo, too. I bet the Absinthe (Absente in my case) would add a nice anise element.

Here is how I prefer my Manhattan. The Carpano Antica is seriously in my top ten of favorite things in life. Truly lifts cocktails to a new level, especially the Manhattan. Ingredients: 2 1/2 oz. Wild Turkey Rye Whiskey 1 1/2 oz. Carpano Antica 3 drops Angostura Bitters 3 drops Fee Brothers Orange Bitters Cherry (garnish) Method: 1. Add first four ingredients to Boston glass. 2. Add ice and stir rapidly for 30 seconds. 3. Strain into a chilled cocktail glass. 4. Garnish with cherry. Note: This drink is also good on the rocks.

Over the last couple weeks, I have been enjoying cocktails with (green) Chartreuse. The Last Word is probably one of my top two favorite cocktails. I recently found a recipe for the Purgatory cocktail, but found it a bit much for my palate. So I set out to riff on it by adding a bit of simple syrup and lemon bitters. Also, rather than using Rye, I decided to choose Bourbon as it has a bit more sweetness to help the simple syrup cut through the herbal elements. With the amount of herbs that come out in this drink, I could think of no greater name than The Herbaliser. The Herbaliser Ingredients: 2 oz. Bourbon Whiskey 1 oz. Green Chartreuse 1/2 oz. Benedictine 1/2 oz. Simple Syrup (50:50) 3 drops Fee Brother's Lemon Bitters Lemon Twist Method: 1. Add all ingredients to ice-filled cocktail shaker. 2. Shake vigoursly for about 30-seconds. 3. Strain into cocktail glass. 4. Garnish with lemon twist.

I like your style. I have three different types of Gin and use them for different cocktails as well. The negroni definitely needs a very sturdy Gin. To the original question, you should definitely start with Plymouth. You'll be amazed in such a short time how much you love Gin. Just the other day I told my wife, "...over half the cocktails I make contain Gin." Try making a Bramble. I use Chambord in mine, but this will be a great introduction to how Gin can taste in a cocktail without being overpowering. Ingredients: 2 oz. Plymouth Gin 1/2 oz. Freshly Squeezed Lemon Juice 1/2 oz. Simply Syrup (50:50) 1/2 oz. Chambord Raspberries or Blackberries (garnish) Method: 1. Shake first three ingredients with ice. 2. Strain into shaved ice-filled glass. 3. Slowly pour Chambord over the top of drink. 4. Garnish with berries.

Chris - Thank you for this great write up. I always like to hear what is going on at The Violet Hour. This thread has been defunct for quite a while, so this was a nice surprise. Just a couple responses... re: I didn't catch the pisco used; Toby, can you let us know? My guess would be: http://www.beveragewarehouse.com/search/mo...hp?item_id=5112 You can watch Toby make it here (if you squint I think you'll agree that is the Pisco he uses): re: We talked about this Manhattan for a long time at the table. It was such a deft twist on the drink's base that it had a lightness of being that none of us could quite articulate -- and the fact that the drink is built around rye, bitters, and smoky Laphroaig makes that lightness remarkable. It's a Manhattan like no other. I agree. I have been geeking out over this drink ever since I heard about it. Although I have not had the pleasure of drinking this at The Violet Hour, I have made a Manhattan with (almost) the same ingredients: 2 ½ oz. Wild Turkey Rye 1 ½ oz. Carpano Antica 3 Drops Laphroaig 2 Drops Fee Brothers Peach Bitters 2 Drops Angostura Bitters

My ideal bar would be in my house. It would be in a finished basement where I could retire after a long day at work. I would have speakers built into the walls and my iPOD would only play what I want to hear (Jazz, Wilco, Bossa Nova, '80s, etc). I would also be my own bartender, because let's face it, I know what I like. And also because I'd like to "officially" be a bartender. It would be stocked with just about every liquor I would ever need (including the hard to find items), and it would have an insane collection of Islay Scotch.

Nice. Thank you for the instructions.

Long day at work yesterday, but I had a very good evening. Made a Manhattan and then hit the Laphroaig. Oh what a good night of sleep. Recipes: Manhattan 2.5 oz. Wild Turkey Rye Whiskey 1 oz. Carpano Antica 3 drops Angostura Bitters 3 drops Fee Brothers Orange Bitters Marinated Cherry Laphroaig Laphroaig Touch of Water Ice

Jesus I should totally do this. BRILLIANT! HAHAHAHA! To the main point, you have every right to complain about a drink. However, as someone said earlier, you just have to do it right away. Be diplomatic about it and it should be a lot better next time. I do hate that more times than not we all have to be let down by these sorts of things and feel guilty about saying something. Luckily your experience was bad enough that next time you'll know all the questions to ask ahead of time. Or...hahahaha...just bring your drink card with the recipe so they know what to do. Man that's awesome.