Alchemist
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Posts posted by Alchemist
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I will meet with my doormen in late Oct when I'm back in Chicago and we will try to find the right verbage. Without bordering on logoreah (sp) it is tough to explain the in's and out's of the law to a group of people riding high and wanting to order another round, a sleeping bag and a change of adress form.
I macerated the cherries with booze to give them a deep, rich flavor. If you as the Luxardo maraschino the "funk" (which I love) will be too overpowering. Think like dry rubbing ribs then slathering them with sauce while cooking.
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this should be on the other thread but...I am ready to make a comprehensive line of bittres under The Violet Hour banner, is there a market for it?
In my opinion....yes there is, but I think it would be cool to start selling them there to see how well they do. As delicious as the homemade bitters were, that's not why I came here to post.
I just got back from a weekend in Chicago and the first stop as soon as we checked in to our hotel was The Violet Hour. The wait seemed too long as more people were leaving than being let in, but not knowing how things work for this establishment I could be wrong. My girlfriend and I both had 3 cocktails each, so we were able to work our way through most of the spirits that we like as well as a nice range of flavors and styles. Standouts were the Red Moon Fizz, Chi-Town Flip, Golden Age, and Lady Grey. The additions of the little sidecar extras that come with the drinks in cocktail glasses were added bonuses, but left me wondering how much booze you guys actually pour. The glass looked to me like it fitted 3oz or so, plus an additional 2 in the sidecar. Also, the collins glasses looked a lot bigger than the ones that I work with. Don't get me wrong, extra bang for the buck is always appreciated.
Now, onto the food...f'n amazing! The deviled eggs were ridiculously good and blew away all others that I've had(I'm southern). The PB&J was just so over the top, but so satisfying and also went very well with the Chi-Town flip. Had the waitress not pointed those two out, we would have missed out on two life changing appetizers. Our waitress by the way, couldn't have been more helpful and knowledgable. My only complaint of the service was that we were asked to leave by the doorman at 1:58am. I'm not sure the laws and policies of Chicago bars and restaurants, but I found it kind of rude considering I dropped over $100 in drinks and a little bit of food.
So my three questions for you Alchemist are
1)How do you make your maraschino cherries?
2)Do you give more alcohol than the standard 2 or 3 oz pour?
3)What's up with the last call/get your ass out of here policy?
Again, thanks for the amazing food, drink and service to boot.
1. The maraschino cherries are actually a combo of “brandied cherries” and Maraschino cherries. We soaked cherries in a combination of Mathusalem rum, Rirrenhouse rye, citrus zest, and a couple of other things. Let that sit two weeks. Add maraschino. Let macerate until soft.
2. All the cocktails have 2.0 oz Spirit + other liquor. Martinis and Manhattans have 3 oz booze+1.5 oz vermouth.
3. The law as far as I understand it is everyone but employees has to be out by 2:00. We kill the door at 1:20am and last call is 1:40. We really try not to rush people. If we do last call at 1:30People complain that last call is so early, if we do last call at 1:45 people complain that they are asked to gulp down their drinks.
I am very, very sorry that you felt rushed. I know that it can harsh the wonderful mellow you have been cultivating all evening. If you have any suggestions on how not to have that happen I am listening.
Toby
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The first “meal” I made was a breakfast in bed for my parents when I was three. I got 2 plates and covered them with Triskets, and then as carefully as my little chubby fingers could, placed one Lifesaver on each. This was paired with a tall cold glass of milk. I think that the green flavor worked especially well. Luckily there was no need for forks and knives, just napkins. I like to imagine that there was a bent dandelion in a jelly jar on the trey as well but that is just too whimsical. The kitchen was on the second floor and my parent’s room was on the first. My mother is still wowed that I got the trey down the stairs. This was good training for the years of carrying 6 sizzling fajitas over my head while pushing through a crowd of margarita swilling yahoos.
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this should be on the other thread but...I am ready to make a comprehensive line of bittres under The Violet Hour banner, is there a market for it?
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Nice work Toby. Great fun watching you work. Such clean movements.
One question: in the Iron Cross video you discarded several pieces of ice. What was wrong with them?
Has anyone ever seen a stylized Japanese bartender work? Last time I was at the Library Lounge in New Orleans, Chris McMilllian was telling me about these videos from Japan that were amazing. And leads on those?
I have heard the term "functional flair" bandied about. The definition being "flair" that actually makes you faster instead of slowing you down and makng you look like Tom Cruise.
I am using Kold-Draft ice and I was checking for any flaws in the cube or excess ridge or a dimple. With a flaw the cube will shatter, then you might as well be shaking with crushed ice. The ridge will just add excess water. The dimple will do both of above. With any egg white drink you have to shake so hard, fast and long, that your ice must be perfect or the drink will be ruined.
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Since we are getting a bit away from the canied apple idea, I'll keep going. Once again, i don't know how many people are going to be at your party, but if you make a punch, freeing you up for more intense bartending duties, how about something like this
2.0 oz Apple Jack (or 1.0 Apple Jack 1.0 oz Poire Williams)
.75 oz fresh lemon juice
.75 oz simple syrup
1 egg white
Add all ing. in a shaker. Mime shake. Add ice and shake HARD & FAST. Strain into glass of your choice. Angostura or fees old fashiond bitters on top as garnish.
Edit: Forgot bitters, duh!
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Kho Lanta. AAAAAhhh Kho Lanta, home of the Best Gang Saume in the world.
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Sorry about th3e spelling.
Many, many years ago I was living on a small island off the west coast of Thailand. I was waiting tables and bartending at a wonderful “resort” (5 palm shacks, with mesquito netting and a shower that looked out on the gently lapping ocean. There were often creepy crawlies dancing about in the gravel of my shower.) The food was amazing. A dreadlocked chef, and his two prep cooks (his younger brother was employed to sit in the corner and pack bong hits.) cooked each meal with love and Irie that was beautiful, (but very very slowly) to behold. It was not unheard of to wait 2 hours for your meal. There was much laughter, and tasting going on. Bob M., and Jimmy C. grooved to the beat of the waves lapping on the beach 30 feet away. People came from the mainland and waited hours, a few at the least to have his food.
There is a point to this I swear… It is just so much fun to write…
So the 5 tables would be packed. I was mixing up “Devils Cups” (it was made in a huge rice bowl, Couple of pints of whiskey and some pineapple juice and a wee bit of Sprite, for six people, My job was trying to translate French/Italian/German into English and then translate it into WICKED STONED Thai.
It was a normal tue night, people dancing on the tables naked and when of the prep cooks cut her finger, Badly. The kitchen came to a FULL STOP. I breezed around with a comp Devils Cup and we decided to go to the new “ethnic” resurant down the beach about a quarter mile.
So a sheet and a half to the wind we meandered down the beach, sand like velvet betiquikts our toes. It was going to be a night of feasting on the Greek delights.
I was surviving in employee meal, all Thai. I had been eating rotten fish head stew for a while, so my idea of “exotic” was a bit skewed.
I would have walked a mile for tacos, pasta, dosas, hamburgers, lo mein, dumplings, scrapple, corned beef hash, tortilini, bacon, pork belly, martini with good vermouth, pasta with gravy, stom pot, tater totts…
So we get to the restaurant and get beer and Gyros. We were so exixited to have exotic food. There were so many things wrong with the service. Bit the Tzickie was made with strawberry yogurt. The meat was mealy, the "pita" horrific, the plate dirty. Not so bad.
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What are the people like that are coming to your party? Is it a short cocktail hour or many hours of drinking?
If they are sophistacated drinkers, then the Old fashioned is a great idea. If it is a couple of hours then a punch might be in order. Some thing like this..
6 cups Apple Jack
2 cups Spiced Rum
3 cups lemon juice
1/2 cup Dem. Syrup (2 parts sugar to 1 part water)
4 cups Apple Cider
To taste Nutmeg, Allspice and Angostura.
Combine, add some 7up or Soda, and roll into a punch bowl. Add a big chunk of Ice.
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Damn, Toby, those ARE really impressive videos. I agree with everything slkinsey said about the technique. Until now I always kinda thought of 'flair' as a dirty word. With a little more light on your face and better sound, you are ready for the big-time!
Two technique questions:
1. Why gently bruise the mint with the muddler when you are going to go ahead and shake it with ice?
2. Why use big ice cubes for shaking, rather than cracked or crushed?
And one recipe question:
Does the generally-accepted recipe for a smash include citrus? It was always my impression that a smash was a "julep on a small scale".
I think that the lemon garbage impedes the ice from bruising the mint enough. And this is a completly unsabstantiated belief but the oil out is easier when the mint is warm.
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I would try top find some Berentzen Apfel Korn, and some Sailor Jerry's Spiced Rum, to add to your Apple Jack. If that is unavaliable (this hurts to write) get some Apple Pucker, use very, very sparingly, and Captain Morgans.
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Good idea with the punch? Just 5 things, (paunch is five in Hindi) They are ment to be "batched". You can make a couple of gallons before the party and that let that flow while you make "crafted" cocktails. Bring your own bitters. Find a willing person to juice some limes, bruise a bit of mint and you have a boatload of southsides.
FOR THE LOVE OF ALL THINGS HOLY do not bring an egg.
Toby
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This is one of the things that is the hardest to deal with. I was lucky to have cocktail waitress that would sit for my 50 hour class. It is best to sit at the bar and see the show. If more people came into the bar and say on the dizzy side of the stick the first time most people would not complain when the drinks take a while. They are doing such great things at PDT that it is a shame that anyone walks away not on top of the world.
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For reasons beyond your controll you end up at a fast food joint where they hand you an empty 70oz plastic cup and point you towards the soda fountain. You step up and add ice. There is too much so you shake some out. You want a cola base with hints of citrus, tropical fruit and prune. So in goes the Coke, with a splash of "pink lemonade" , a sploosh of whatever that orange pop is... and a float of Dr. Pepper. Ahhhh, refreshment at the freeway oasis.
Then you try to figure out what rye should be added if you wern't driving.
Edited for HC7.
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High intensity cocktail lounge. 1 bartender 1 floor staff 1 barback per 33-36 patron.
High volume (combat bartending) club 1 bartender 1/3 barback per 50 patrons.
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I know you are painting with broad strokes. But I think it unfair to attack the waiters IQ's. I would guess that the waiters are inexperenced, (chains are a jumping off point for many people because they will hire with no experiance) the training programs leave something to be desired and then they get jaded quickly because people tip poorly in chains.
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Every bar changes around 10pm on fri and sat night, and after "games" whatever they are.
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Ice is a funny thing. Well actually water is a very very funny thing. It expands when frozen, instead of expanding when heated like every other element in the known universe. That might be an overstatement I ditched all my chem classes in high school. As well as my spellin classes starting way earlier.
Water freezes at 32 degrees F. But water can get much much colder. In Chicago I was getting The chunk, and shard ice down to 2 degrees below 0 F. At this stage ice sticks to your fingers. It smokes and shatters. KD ice has many good qualities. It is a good size for shakers, it is colder than regular ice (how much is a guess on anybodies guess, but numbers are allways thrown around. But once it gets into a well behind the bar that number is moot.) But the fact remains that KD ice Rocks!
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I would have her have a mint/ginger virgin rickey. But all of the bartenders can whip something up for your wife. just explain and then tell them flavors you like.
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Patel Brothers is where I get Julep Cups. They are just Indian Water Glasses, but the nicest I have found, both here and Chicago, are at Patel Brothers stores.
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Thank you very much. I would love to do more video's. They were so much fun to make. And for the equipment we used, and the "sampling" that ensued I am very happy how they turned out. I have a bunch of ideas on how to improve on what we did.
I just need a producer, camera-person, and...well I'm sure a thousand things I haven't thought of.
Toby
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Certification programs will be effective at bringing cocktail levels up all over the country.
I'm not sure if certification programs help. Most are jokes. And the ones that aren't (there are exceptions) are priced out for sending a whole staff to if you are a small time operation.
I would love to start a bartending "school". But it would have to be an on the road, I will come to you sort of arrangement. And once again it would be a chunk of change. I think that it would have to be the employees, all of them, who would have to be asking for it, because trying to jam jiggers down unwilling gullets is no fun for anyone.
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Or those million monkeys that are busy trying to type Shakespear... When it comes to a gimlet, Sidecar, Daq, Martini, Manhattan there is not a right way to do it. Or there is only one way to do it...yours. If one tries for balance, there will be nay-sayers that will say nay.
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This was a few days ago but...
I was in Mexico, and on the fourth day, and was not being all that nice to my liver (but my tastebuds were dancing in the streets) so add to that the wicked hot that my ears were aflame and my Irish constitution was agast at the heat and overabundance of.. well un Catholic food (food with flavor). I worked through the fever and the groans.
So after 12 hours of sleep. I woke up went to lunch. After lunch, feeling a wee bit on the delicate side I arrived back at the hotel at hour of afternoon delight. I know that it is unadvised to start drinking rum at noon, so I had two shots of Peychaud's with a HC7 and a Bohimia as a chaser. The Bitters so did me right. I will NEVER travel without bitters, ever, ever, ever. More important than Kao or bug spray is bitters. No qustion.
Depression and Food Service Workers
in Restaurant Life
Posted
Well how many FOH people are actors...need I say more.