Alchemist

Is it safe to say that at this point in Tiki culture that there is a stable of names and you can try the originals and then make your own interpatation. Like a Margrarita, no two are the same. Toby Trader Vic and Donn Beach had a rivalry for decades that was more or less amicable - except when it came to drink recipes. Donn made a drink consisting of rum, lime, orgeat, and curacao. A few years later, Vic made a similar drink and named it the Mai Tai. It caught on. Don and Vic argued over who invented the Mai Tai. Vic was first with the name, but Donn had the recipe (basically) first. They sued each other. The Trader Vic's Mai Tai recipe is the 'real' Mai Tai, but Donn won the right to say he invented it, because of his previous, differently-named drink. And then he went on to make a completely different drink, and called it HIS Mai Tai. Meanwhile, Donn had a drink called Suffering Bastard. Trader Vic's restaurants, to this day, serve a Suffering Bastard, but it is essentially an extra-strong Trader Vic's Mai Tai with a cucumber stalk in it. However, the original SB, Donn's version, is a totally different drink. The recipe that Jeff Berry published (whiskey, ginger ale, etc. - someone posted it above) is the original Donn Beach drink. Back to the rums - Vic used a 17-year-old J. Wray and Nephew rum, which is now long out of production. Some recipes call for a mix of 'light' and 'dark' rums, but I find that many mid-to-high quality amber rums will work. Apparently, the Appleton v/x is similar to the old J. Wray. I like to use Mt. Gay or St. James from time to time too. Lots more about Donn and Vic here: http://www.tydirium.net/tiki/tikiroadtrip.html ←

Will we see a bit more detail about these menus? I'm leaning towards "nasty bits", but I'm willing to be steered towards the veggie menu if that's a strength for Chef Kahan. I'd also like to know more about their wine service - particularly what their notion of "premium" might be. Thanks for putting this together, Ron. This is going to be great! ← There is no set menu yet as the event is still six months away. Chef Kahan and his crew will be cooking the nasty bits in the style of Blackbird. I have had some tongue prepared by them and it was hands down the best I've ever had. The veggie option is more for people who can't stomach tripe, and glands, and other good stuff. As for the wine, I'm absolutly positive that their idea of premium is pretty darn tasty, and worth the coin. Toby Toby

Add Milk & Honey and Angel Share and Pegu club to your list of bars. They will give you a more rounded view of the cocktail scene in NYC For a couple of quick simple cheap bites, if you are wandering around near chinatown go to Dumpling house on Eldridge Btween Delancy and Broom. Spend a dollar on dumplings. Try to get to Nyonya on Grand and Elizabeth for the Roti Canai. With a beer it comes out to less than 10 bucks. Have a great time. If you get home and you want to eat nothing richer than saltine crackers and cold pieces of iceberg lettuce for a week you did New York right. Toby

Roti Canai any where you can get it. That is the flattop grilled bread with a chicken curry dipping sauce.

There is a standard spec (flavor profile) for cocktails, highballs, mixed drinks, up drinks, shots, and on the rocks, but it is different where you are pouring. And there is balance but that differs as well. The key is making the best drink for your customer, with value incorperated, that sustains the establishment as long as possible. Opening a bar is like juggling 14 chainsaws, 3 bowling balls, 17 kittens, 2 bottles of rum on fire, and a tennis ball while running across a marsh seething with piranhas, using only the heads of crocodiles as stepping stones while being chased by an angry mob of vengeful visgoths, tattooed repo men and a couple of IRS agents. Then you have everything under control. Toby

I would go with the bourbon, the black might be a bit peaty. I would like to try this cocktail with Red Breast. Sounds wicked. Edited while not drinking Green Charmoose.

There is no pat answer for this question. There are a few questions you need to ask yourself. 1. The type of bar 2. The style of drinks served/size of glass 3. Rent (that should be first) 4. Ancillary ingredients 5. Promos. There are too many variables to give you a profitable answer to that question. To create a beverage program that makes sense is almost as hard as creating a restaurant that makes money. Toby

I'd drink that. How is the Green Beast not too sweet with with ginger and simple syrups as well as G.C? OOps I re-read the specs and now I understand. Toby

I will check to see how the website is coming along. Other than info like adress and opening times and a menu is there anything else a cocktail geek would like to see on the site? Toby

I want to thank all the people who came out to support Joaquin at The Violet Hour last week. And also those folks who joined me on Sat night for some cocktails. The bartender exchange was a huge success. There was a wealth of information that was shared over more than a few cocktails. I think that there was such good will and good times that everyone involved would do it again in a heartbeat. I went to Death & Co., saw Kirk and things were going well there as well. I hope that something will be posted on The D&C thread about the exchange from their prospective. So thank you all again. And I’m sorry I didn’t get to say goodbye to everyone on Sat. night I was having a bitters emergency in the kitchen. Toby

OK, let me know how the experiments go. How about the Yellow Rose of Texas, that one has Yellow Chartreuse in it and has components that can be purchased in a liquor store. Toby

The Poor Liza is an Poir Williams Champs d'Elysees. So it goes a little like this. 2 oz Poir Williams (Clear Creek) 1/2 Green Chartruse 3/4 lemon juice 1/4 simple syrup 3 dash Peychaud's bitters Toby

I have found if you tell people how much you are going to charge them per hour they baulk. What we do is present the client with an Al La Carte menu, of projects. Figuring out how long each is going to take is the tough part. The first few times you will vastly underestamate some tasks, and others will be much eaisier that you thought. You will quickily figure out how to be very percise and get paid properly for your hard work. For a season menu I give them a price usually a good chunk of change then a much lower price for each menu after that. about a quarter of original price. Don't forget that staff training goes with menu's and menu changes. Creating foolproof par/order lists for each menu will be a greeat help for them and you will get exactly what you want in way of quality. Working with architects can be a nightmare. They often are form over function and have nevver cooked washed dishes or bartended, so they just don't get it. Stick to your guns. If you want the dish pit there it should go there, explain the reason, then make sure you get to see the final plans and sign off on them. Best of luck Toby Maloney, President, CCO (chief creative officer) Alchemy Consulting

So I am working on the Spring Bitters for The Violet Hour. It will be with citrus and, strangely enough, violet. The summer bitters are grapefruit and lavender and I am looking to do something in this style that is more floral and fresh but with more depth than the Summer. I am eschewing the warm herbs and botanicals except couple of anise like things. I also bumped up the bittering agents for Spring to go with what will be a gin and rum heavy cocktail menu. I will be giving it a taste in two days and tweaking again. Will keep you updated, Toby

I recommend using gin, lime juice, and simple syrup with a dash of bitters for the best de-dusting. Repeat, with variations, twice to thrice a week. As the old adage goes, A rocking shaker gathers no dust. Toby

You freaking scored! nice work. I do believe that the blades are for crushing ice and over-muddling, the fact you could do a wicked Queens Park Swizzle is just a bonus. Toby

Wow again. I barley know what to say. The way Jackel10 describes service depresses me beyond belief. I can only hope that now and forever they receive NOTHING but uninspired service. I have been in the service industry for 25 years, and I love it. I love cooking for people, I love waiting on them. I love making drinks for them. There can be great fulfillment by bringing happiness to someone through serving them. There is a give and take that is just this side of sex. Why do you think so many guys hit on waitresses, and so many women end up in bed with the bartender. There is something to be said for someone who enjoys making someone else happy. I will do my best not to imagine what someone who thinks that people who provide pleasure are just whores is like in the sack. I love eating out, I love to be served. Good service can elevate mediocre food. If I think about places that I am a regular it is because of the service. Amazing food and drink is wonderful, but if it is brought to me with rudeness/snobbishness, I won’t be back. I am not mad, like hummingbird kiss. I am sad for jackel10 for they will probably never have a transcendent meal, a meal where food, service and company come together to make a perfect night. ETA Grammar

WOW.

15 Min. is understandable and acceptable. We live in a world where right on time sometimes doesn't happen. You called and informed them, so take a deep breath and don't feel bad.

Good to hear your Old-Fashioneds are shaping up. You know how you get to TVH? Practice, practice, practice. I am going to check with my bartenders to make sure they all have the right spec's, ASAP. Joaquin will be behind the bar Tue the 12th and Wed the 13th making Death & Co. drinks. I am going to be behind the bar on and off the rest of the week. I think I will be closing on sat if all goes well. Toby

I fly in on wed. so I wont be there on sun, I am sorry to say. Ask for Michael. Toby

I don't know who could champion that cause, but if you find that person I would love to buy them a round or two at The Violet Hour. One good donation deserves another. Toby Maloney

TVH is open from 6-2 every day but Sat when it's 6-3. The quiet times are the best, and sitting at the bar is my favorite. Chatting up the bartenders, watching your drink built before your very eyes, asking questions, and going "Dealers Choice" will make your visit as good as it gets. Enjoy, Toby

If you can be a little more specific, I will do my best to help out. Some general rules are Friday’s are busy earlier, people get off work and head straight to the bars where on Sat., there is usually dinner involved so it isn’t as busy until after 9-10. This weekend could be screwy due to Valentines day looming. There will be less groups and more duces who snuggle, taking up a six top, for hours and only have a couple of drinks. There is a bar here in NYC that only accepts parties of three or larger on VD. Yea swingers!!! Sunday should be a nice mellow night at TVH. That is what I would recommend, but if events conspire against you and you have to go on Fri or sat let me know. Toby