Alchemist

I now have a Pegu Club Cocktail on the menu at The Patterson House. The only change I am doing from the standard is rinsing the glass with the Orange Bitters' so you get much more of the exotic spice in your nose. Ango is incorporated. Toby

Indeed. Nicely demonstrated under 'Ethos' on Pegu's website. Not a swizzle being swizzled, but the technique's the same. ← That is a Ti Punch. And the Swizzle stick is from the same place as the rum being used, Nisson Blanc. So while not being a Swizzle Ti Punches must be swizzled. Toby ETA the correct rum, had the wrong one.

We are making our Sarsaparilla Syrup in House from some amazing stuff we got from Terra Spice. The Tonic Syrup is also home made and really cool when mixed with the lavender. The Indian Summer is Awesome!!! I do not remember the brand of Cassis. Briotte? Maybe? I am really Psyched about this menu. There are some things that the staff came up with that blew my mind. The Tongue & Cheek is way too drinkable. Who would have thought that Carpano and strawberries was a good idea? I think all the drinks are amazing and would love to hear your feedback. Cheers, Toby.

So summer is upon us again. We have just celebrated our 2 year anniversary. It has been a wonderful ride. I can't thank our supporters enough. Here is what the Summer menu will look like. It should go into effect in about a week, so I am giving y'all a preview. The Violet Hour Summer ’09 Cocktail List Gin Indian Summer Plymouth, Lime, Lavender Syrup, House-made Tonic Sitting Limbo Beefeater, Pineapple, St. Elizabeth Allspice Dram, Apry Juliet & Romeo Beefeater, Mint, Cucumber, Rose Water The Riviera Bombay Macerated Pineapple, Lemon, Egg White, Campari The Oldest Living Confederate Widow Bombay Dry, Lemon, House Made Honey Syrup, La Muse Verte Absinthe, House Orange Bitters Devil’s Playground Genevieve, Lemon, Ginger Syrup. Cassis, House Orange Bitters Summer Negroni Tanqueray, Cinzano Bianco Vermouth, Campari, Angostura Orange Bitters Rum Bula Mai Tai El Dorado 5yr, Lime, House Made Roasted Orgeat Hush & Wonder Matusalem, Lime, Créme de Violette, Grapefruit Bitters Dark & Stormy Brugal Anejo, Lime, Cruzan Black Strap, House Ginger Syrup Kingston Claret Brugal Anejo, Lime, Scott Harvey Barbera, Jerk Bitters Ti Punch Rhum La Favorite Blanc, Lime, Cane Syrup Whiskey Tongue in Cheek Weller Special Reserve Bourbon, Lemon, Carpano Antica, Stawberry, Mint The Zarzamora Wild Turkey 101 Bourbon, Lemon, Fernet Branca, Blackberries, House Orange Bitters Harlan County Buffalo Trace Bourbon, Lime, Apricot Liqueur, Tangerine Bitters Brooklyn Rittenhouse Rye, Noilly Pratt Dry Vermouth, House Made Amer Picon, Luxardo Maraschino, Cherry Bitters Sarsaparilla Sling Buffalo Trace Bourbon, Lemon, Amaro Ciociaro, Sarsaparilla Syrup, Root Beer Bitters Dogwood Manhattan Woodford Reserve Bourbon, Noilly Prat Dry Vermouth, Amaro Nonino, House Peach Bitters New Carré Death’s Door White Whiskey, Pisco Biondi Italia, Dolin Dry Vermouth, Benadictine, Summer Bitters Tequila Spanish Margarita Herradura Silver, Lime, Licor 43, Hell-fire Bitters Tequila Mockingbird Herradura Silver, Lemon, Yellow Chartreuse, Peppermint Water The Hummingbird Herradura Silver, Lemon, Egg White, Cherry Heering Tequila Old Fashioned Herradura Silver, Simple Syrup, Fees Old Fashioned Bitters, Grapefruit Oil Brandy Apples & Oranges Laird’s Bonded Applejack, Lemon, St. Germain, Blackberries, Angostura Orange Bitters Summer and Tremont Clear Creek Pear Brandy, Grapefruit, Raspberry Syrup, Fernet Branca Prescription Smash Laird’s Bonded Applejack, Lemon, Demerara Syrup, Mint, Orange Flower Water St. Marks Reviver Pisco Acholado, Lime, Egg White, Luxardo Maraschino, Cherry Bitters Potable Bitters Easy Out Aperol, Grapefruit, Tanqueray, Raspberry Syrup, Campari Pimms Cup Variation Pimms #1, Lemon, St. Germain, Mint, Grapefruit Bitters Giralamo Sour Luxardo Amaro, Lemon, Egg White, Luxardo Bitter Vodka Moscow Mule Tito's, Lime, House Made Ginger Syrup, Soda Water Part & Parcel Tito's, Grapefruit, St. Germain, Grapefruit Bitters Gilded Cage Tito's, Lemon, Egg White, Honey Syrup, Regans Orange Bitters Wine and Sparkling Champagne Cocktail Gruet Sparkling, Sugar Cube, Angostura Bitters The White Sparrow Gruet Sparkling, Lemon, Sailor Jerry Spiced Rum, Velvet Falernum Summer Sangria White Wine, Peaches, Blueberries, Violette Liquer, Apples, Cherries, Grapefruit Bitters The Etiquette Gruet Sparkling, Tabernero Pisco Acholado, House Made Raspberry Syrup The Libertine Gruet Sparkling, Lemon, Pernod Absinthe, Plymouth Sloe Gin Summer Punches Rocky Mountain Punch Barbancourt Rhum, Lemon, Maraschino Liqueur, Gruet Sparking, Angostura Bitters Pisco Punch Montesierpe Pisco Acholado, Lime, Pineapple Syrup, Miramar Bitters Jonestown Punch Jim Beam Rye Whiskey, Lemon, Apry, Red Zinger Tea, Regans’ Orange Bitters Gotta run. Toby

So the summer menu will be starting on Tue. June 30th. We are very excited to get a few more under our belt. Things have been going well, the press has been very kind, and the response from the people of Nashville has been amazing. Gin - Summer Negroni...Tanqueray, Cinzano Bianco White Vermouth, Campari, Senior Orange Curacao, Angostura Orange Bitters Pegu Club Cocktail...Beefeater, Lime, Senoir Orange Curacao, 3 types of bitters Rum - Kelso Daiquiri...Prichard's Tennessee Crystal Rum, Lime, Simple Syrup (should be placed above the Mai Tai Whiskey - Summer Sazerac...Old Overholdt Rye, Chamomile Honey Syrup, Herbsaint, Summer Bitters Jennings changes to "Peach Wood Smoked Cola" Tequila - Tequila Mockingbird.. ....Lunazul Blanco, Lemon, Yellow Chartreuse, Peppermint Brandy - Summer Sidecar...Maison Surrenne Cognac, Lemon, Senior Orange Curacao, Aperol, House Orange Bitters Sunshine ...Inca Gold Pisco, Lemon, Egg White, Summer & Old Fashioned Bitters, Orange Flower Water Cheers, Toby

Can switch out the vodka for gin and then you have Gin and Juice, which happens to be a favorite of Snoop Doggs Rolling down the street smoking endo, sipping on gin and juice, got my mind on my money Toby

Asta Collins 2.0 oz Vodka .5 oz Lime Juice 1 oz Grapefruit Juice .5 oz Simple Syrup .50 oz Campari Top: Soda Water Glass: Collins Garnish: Radius Cut Lime Wheel Ice: Chard Shake. Strain. Top with Soda Water. This is a riff on an Astor Martini. Asta being the dog in the Thin Man. It is this really pretty pink and then has a wicked bitterness from the Campari. Toby

I cannot believe that I am about to suggest to not put HC7 in ones mouth. Heresy of heresies. Have some HC7 neat while you make the Golden Age. Use Mathusalem, the drink will be better for it. Toby

Would Plymouth be the type of gin they were drinking in Burma at the time? I would think a bolder gin like Tanq or Beefeater would be the way to go. I am playing around with a couple of versions for the cocktail menu this summer. I like the idea of 3-4 different bitters in it. The exotic spices in the Ang Orange and the Regans' seem very appropos to the place of conseption if not to the original drink, and then is there any better combo on earth than Gin and Angostura? Wait, wait I know the answer to that one. Toby

It is rather the wrong time of the year for whole egg drinks as they are so rich. I was trying to make a light refreshing drink that has an egg yolk in it and I came up with this. Golden Age 2.0 oz Brugal Anejo .50 oz Cherry Heering .75 oz Lemon Juice .50 oz Simple Syrup 1 Egg Yolk 11 drops Regan's Orange Bitters Glass: Collins Garnish: Radius Cut Lemon Wheel/Luxardo Cherry Ice: Crushed Stir briefly to incorporate yolk into liquid (Mime Stir). Add Ice. Shake. Strain. Top with more crushed ice. Whole egg drinks are in my mind usually paired with cream, like in a flip, so the cocktails are rich. I wonder what a basic Sour would taste like with a whole egg. It wouldn't get the great head you get from egg white, but that would be off set by the fat in the yolk. Will be doing some experimenting in a couple of hours. Toby

We look forward to it Judy. Any cool new stuff that screams summer? In the process of making the summer menu and looking for some inspiration to go along with the perspiration. Toby

Web page on the way. We are focused on getting systems in place so we can provide the best possible cocktails and service every day. Opening a bar is like juggling a kitten, a chainsaw, and a couple of flaming bowling pins, while running across a snake filled marsh using only alligator heads as stepping stones, while being chased by visgoths and angry critics. One must prioritize. Web page on the way. Toby

As rhtorical questions... I want to fortify and aromitize a vermouth making it bigger and stronger. Just say I took Brand X sweet Vermouth and added some botanicles, fruit, brandy and sugar, what would happen? Can I put Brand X in a 20 liter Cambro with the stuff and keep it refrigerated for 2 weeks then strain and put in gallon glass growlers in the walk-in? Will it last? Will it have oxodized too much in the Cambro? Should I just start with wine? Will I need to add so much more of all additives that it won't make it cost-effective? My mind is realing on how to make a consistant, excellent product, in large quanities. Any ideas/observations/challenges are welcome. Toby

Back Bar The Patterson House. So the field trip up to Bowling Green was a smashing success. It was very educational and we got to make some cocktails. The Corsair Gin makes an AMAZING gimlet. So Troy was behind the stick this weekend and it was a true pleasure to see him work his magic. I don't know if anbody out there got to try some of his cocktails but it would be interesting to hear how they are different/similar. Cheers Toby

how about microplaning some ginger and infusing in simple, then straining? may be a more attractive option depending on your preference for serious elbow grease (muddler) vs. shredded knuckles (grater)... ← I know this is a mint thread... For the spiciest ginger syrup you want to not add water to the ginger, you want to use the ginger water. I have tossed some ginger in a blender/vita prep/hobart and the when it is well ground gathered it up and squeezed it to get the ginger liquid out then added sugar to that. You really don't need much liquid as you add twice the volume of sugar to it. Toby

There is no substitute for fresh ginger syrup that I have found. But a little extra booze rarley hurts...much. I am not sure what the proof is of Canton, but if it is less than 80 it should be fine. Toby

________ Park Swizzle 1 oz Brugal White Rum 1 oz Matusalem Rum .75 oz Lime Juice .5 oz Demerara Syrup (skinny) Mint Leaves 3 big dash Peychaud Bitters Glass: Collins Garnish: Mint Bouquet & Spank the Mint Ice: Crushed Ice In a Collins glass, gently bruise the mint. With muddler, rub oils up and down the side of the glass. Add rum, lime, demerara syrup and bitters. Let macerate for 1 minute. Fill glass .75 of the way with crushed ice. Swizzle. Over fill with more crushed ice. Add bouquet of mint. Serve. Spank mint in front of guest. *The cocktail should have 3 layers and look like the Italian Flag (Green, Red, White from bottom to top). This is a a cocktail that turns heads. The problem is if you make one you will be making them all night. The layer of bitters should not be disturbed so the last sip is bitters filtered though mint. Pimm’s Rangoon 1 oz Pimm’s No. 1 1 oz Gin .75 oz Ginger Syrup .75 oz Lime Juice 1 Mint Sprig 3 Cucumber Slices .5 Strawberry Top: Soda Glass: Collins Garnish: Cucumber, Mint, .5 Strawberry, Candied Ginger & Spank the Mint Ice: Shard Muddle all ingredients together. Shake. Strain. Top with soda. Garnish. Rangoon Fizz 2 oz Tanqueray .75 oz Ginger Syrup 1 oz Lime Juice 9 drops Angostura Bitters 5 sprigs Mint Top: Tonic (Q or Fever Tree preferred.) Glass: Collins Garnish: Mint Sprigs dew dropped with Angostura. Ice: Shard Shake. Strain into Collins glass. Top with tonic, garnish. Cheers, Toby

So Troy Sidle will be pouring drinks at The Patterson House Thurs, Fri, Sat this week. He will be making cocktails from The Violet Hour and beyond. It is a great opportunity for those of you who have been to The Patterson House to have something a little different, and for those who haven't to have cocktails made by a wonderful bartender. There is a staff feild trip up to Bowling Green KY to visit the Corsair distillery so I must run. Cheers, Toby

I like mine at 80 proof so you get more botanical smell less booze smell. Toby

I have been struggling for some time to articulate the difference between lemon and lime. They are both tart, there is sour (as well as sweet) charicteristics to them. There is bitterness if lime oil gets into the juice or they have been out too long. Brightness is a term I use for describing lemon juice and oil, and orange oil. I find that lemon helps accentuate the other ingredients in the cocktail where lime binds them for a more seamless experiance. Does that make sense? Some rhetorical questions on the nature of lemon and lime. I wonder what a Ramos would be like with all lemon or all lime? Why do I like Pisco Sours with lemon not lime? Why do as a rule brown spirits not go as well with lime as lemon? Why are there seeds in lemons and not limes? Is hell going to be squeezing lemon juice forever with a deep cut on each finger? Toby

Here are the rules that are posted at The Patterson House. They are a group effort, but you can see an homage to M&H that was my contribution. Toby

A few years ago I messed around with a Foamy Sloe Gin Fizz. Looking back I think that there was altogether too much egg white. So now i would go straight to a Ramos, I think the texture you would get from the egg white and cream would be chill, creamy, slick loveliness. Toby

Red tasting straws? Really? I must taste off white or black as any color imparts too much flavor. These days we get 1 oz from a lime and 2 oz from a lemon. I find the yield of citrus has almost as much to do with the temp of the lemon/lime as the size. As the fridges back then were not as cold as they are now, that also might have something to do with the measure of juice. Toby

This is something that should be shouted from the roof tops. Troy will not only be here in Nashville he will be bartending at The Patterson House on the first weekend of June. Will get y'all dates soon. He will be pouring cocktails from The Violet Hour. Come on down. Have a taste of chicago here in Nashville. Toby

This is a long time coming but this is what The Patterson house looks like. This was a couple of minutes before opening so the lights are usually much lower. Pics by Josh. This is looking in from the front door. This is looking from the back towards the front. Toby