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M.X.Hassett

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    Beverage Alcohol Resource

    in Spirits & Cocktails

    Posted · Edited by M.X.Hassett (log)

    Yeh I was going to mention it considering I will be a member of the first graduating class, but you beat me to it.

    Beverage Alcohol Resource, LLC

    Institute for the Appreciation, Understanding

    and Service of Adult Beverages

    Over the last two decades America has undergone a broad culinary

    revolution. In all but two aspects, culinary education for trade professionals

    and consumers has kept pace. Those exceptions are distilled spirits and

    mixology. These two interconnected worlds still lack an authoritative source of

    knowledge and an accredited credentialing body.

    Beverage Alcohol Resource (BAR), an LLC corporation, aims to fill that gap.

    Opening in March 2006 in New York City, BAR will be an independent

    organization whose mission is to educate, guide, and propagate the

    healthy, enlightened, and responsible use of beverage alcohol products.

    A partnership of five of the world's leading spirits and cocktails authorities,

    BAR will be in a unique position to create and teach a series of courses that

    will not just train, but actually educate those who take them, be they service

    industry professionals, members of the media, or curious consumers.

    BAR intends to be the most trusted, comprehensive, innovative, and

    autonomous source of systematic educational and consultative information in

    the beverage alcohol industry. Anyone who has earned the BAR Certified

    Beverage Professional (CBP) Certificate will be able to mix a balanced Sidecar,

    distinguish a Speyside malt from a Lowland malt, explain in detail the difference

    between Bourbon whiskey and Irish whiskey, recognize when a tequila is

    overpriced, identify a potato vodka by its nose alone, explain the origin of the

    Manhattan cocktail and why the bitters are an integral part of the drink, draw

    up a cocktail list that matches the elegance of the establishment it's created for

    and, in short, do everything that one expects from an educated professional.

    BAR curriculum is organized around the following principles:

    The sections are organized into modules so that students understand precisely the purpose of BAR and Issues of Moderation

    Every BAR Course emphasizes the pivotal importance of moderation and the responsible use of beverage alcohol, both by the industry professionals and by consumers enrolled in BAR courses. In the interest of community safety and personal accountability, the five founding partners of BAR LLC ensure that each certified graduate fully comprehends the magnitude of employing libations only in ways that safeguard public safety. As a matter of policy, the issue of moderation will be touched upon in every session in each BAR course.

    Copyright © BAR 2005

    ADNY (Alain Ducasse @ Essex House)

    in New York: Dining

    Posted

    I've been invited to dinner at the "aquarium" chef's table this coming weekend with some family members for a birthday celebration (I'm not paying). This will be my first dining experience at ADNY. Trouble is, I can't find any good reviews about the restaurant these days. Will this be an expensive let-down, or is it still worthy of a Top 10 of NYC ranking, just not number 1?

    How was dinner?

    Jiggers, spoons and Measures

    in Spirits & Cocktails

    Posted

    I recently purchased an OXO Good Grips Mini Measuring Cup to use when creating cocktails and I really love it.  I bought mine as a single at a local housewares shop, but it looks just like the ones in the link.  I've found it invaluable for cocktail recipe creation.  Even though we free pour where I work, when creating recipes to be converted to "pour counts" I find this little dishwasher safe measure very useful.

    How 'bout you??

    I told you, that you would like the Oxo.

    I currently use a standard jigger and the Oxos. When sharing a recipe I use a ratio as opposed to oz., 1 jigger, etc... there is far to much inconsistency when dealing with different measureing devices.

    Esquire's Best Bars In America

    in Spirits & Cocktails

    Posted

    In New York: Pegu, Milk&Honey, I dont know why but I have a fondness for the bar in the lobby of the Waldorf, BlindTiger, and for dives the Subway Inn if it is still there.

    New Jersey: Andy's Corner Bar in Bogota, Zen Lounge (fresh juice program, use of tea, shiso leaves etc in drinks, evolving list with a nod to classics and the future) in Teaneck, Ziggys in Fort Lee on the dive end of the spectrum.

    Ill pull up some of my notes and post some more.

    eG Foodblog Tag Team IV: Marlene, Dave, snowangel - Cold Turkey, Three Ways

    in Food Traditions & Culture

    Posted

    The camera is 100 packs of cigarettes.

    That reminds me of the new commercials for Wendy's dollar menu. Someone gets a traffic ticket... "80 Frosty's?!" someone buying something else, "wow you paid 99 burgers for that" etc. (I've been looking but I can't find a link to one of these commercials, and Wendy's has some other commercial on their website right now. Maybe it's not Wendy's? Anyone else seen these?)

    AdJab link

    in one of Wendy’s commercial on 99 cents a driver who caught speeding by a traffic police explained while looking at the ticket “Seventy-five Junior Bacon Cheeseburgers?!”
    There are also newer ones with phrases such as "honey you look like a million junior bacon cheesburgers"

    10 Cane

    in Spirits & Cocktails

    Posted

    Tasted this today at the Moet-Hennessey portfolio tasting.  I think it's delicious and more like a "rummy" cachaca or agricole than standard issue rum.  I think it has a lot of potential in cocktails because of the subtle flavors and smoothness.  It's a lot less "hot" than most rum products I've tried.

    I agree completely with the "rummy cachaca" description and see this as being a wonderfull base for cocktails.

    Here are the tasting notes from the provided booklet

    10 Cane has a lightly golden color with aromas of pear and a hint of vanilla that are typical of suger cane. On the palate 10 cane is beautiffuly balanced, smooth with a velvety texture and has a perfect harmony between the lively flavors of fresh sugar cane with a hint of sweetness. The finish is extraordinarily long with primarily notes of suger cane and oak

    Kraft Dinner

    in Cooking

    Posted

    Its been a while for me. What are we talking about the powdered version or the deluxe which contains a foil package of non-dry pasturized cheese product, if need be I prefer the latter.

    eG Foodblog Tag Team IV: Marlene, Dave, snowangel - Cold Turkey, Three Ways

    in Food Traditions & Culture

    Posted

    While I'm waiting for my partners to get back on line, how about Matt,  Brooks and Maggie checking in?

    Isn't this supposed to be easier by now? :blink:

    Well I slipped and took one drag last night it was late and I had just woken up from a nap after eating a plethora of food, mmmmm....fresh ground ribeye burgers cooked on a Manhattan rooftop, and someone gave me a cig and I lit it without thinking and then I remembered that I had quit and promptly extinguished the foul thing. Other then that the last two mornings have been pretty easy actually and I can smell things now. Hopefully the stress of dealing with the county clerks office later will not drive me to smoking :wink: I hope I am over the hump by now.

    The Sazerac Cocktail

    in Spirits & Cocktails

    Posted · Edited by M.X.Hassett (log)

    Matt, you like the brandy and borboun mix best?  Have to try that.

    Cognac and rye. Never tried bourbon and brandy only straight bourbon which as has been stated is not a real Sazerac, sounds interesting (b/b), I will give it a try.

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