Alchemist

Bula Mai Tai El Dorado 5 Year, Lime, House Made Roasted Orgeat This is a new cocktail on The Violet Hour Autumn menu. Steven is roasting the almonds for the home-made orgeat and then adding bitter orange, orange and rose water. It is f%$king awesome! It is so much more complex and deep, and rich, and perfect than anything I have ever tasted in the orgeat family. Toby

Yes the almonds are roasted. There is also bitter orange macerated into the mixture. Steven also adds both orange and rose water. It is f@#king amazing. Martini and Rossi, sweet. 2x1 booze to vermouth. Angostura bitters, three dashes. The only change from a classic is a twist instead of a cherry. It is straight hibiscus flowers from Tera Spice. It is amazing. It turns the simple the most beautiful color before your eyes. The falernum is house made so you will have to play with it with the Velvet. Toby

Fall is almost here, so here is a preview of what we are doing. The Violet Hour Autumn 2008 Cocktail List GIN Tom Collins Plymouth, Lemon, Simple Syrup Juliet & Romeo Beefeater, Lime, Mint, Cucumber, Rose Water The Riviera Pineapple Infused Beefeater, Lemon, Egg White, Campari Slim Tanqueray, Lime, Aperol, St. Germaine Elderflower Liqueur, Fruta Bomba Bitters The Fox Hunt Tanqueray, Pimms #1, Lemon, Cynar, Peychaud’s Bitters The Berliner Tanqueray, Lemon, Gilka Kummel, Apricot, Egg Yolk, Tangerine Bitters RUM Daiquiri Flor de Caña 4 Year, Lime, Simple Syrup Bula Mai Tai El Dorado 5 Year, Lime, House Made Roasted Orgeat Hush & Wonder Matusalem, Lime, Crème de Violette, Grapefruit Bitters Hemingway Daiquiri Ron Botran, Lime, Luxardo Maraschino Liqueur, Grapefruit Dark & Stormy Brugal Anejo, Cruzan Black Strap, Lime, House Made Ginger Syrup WHISKEY Manhattan Wild Turkey 101 Rye, Sweet Vermouth, Angostura Bitters Eyes Wide Bulleit Bourbon, Grapefruit, House Made Raspberry Syrup, House Made Hibiscus Syrup The Everleigh Rebel Yell Bourbon, Lemon, Egg White, Pecan Syrup, Coffee Bitters Autumn Old Fashioned Powers Irish, House Made Falernum, Luxardo Bitter Woolworth’s Manhattan Buffalo Trace Bourbon, Carpano Antica Sweet Vermouth, Root Beer Bitters Six Corner Sling Old Overholdt Rye, Lemon, Punte Mes, Grapefruit Bitters TEQUILA Margarita Chinaco Blanco, Lime, Cointreau Spanish Margarita Zapopan Plata, Lime, Licor 43, Hell-fire Bitters La Hora El Tesoro Platina, Lemon, Plymouth Sloe Gin, Egg White, Angostura Bitters BRANDY & COGNAC Sidecar Hennessey VS Cognac, Lemon, Cointreau Iron Cross Pisco Tabernero Italia, Lemon, Egg White, Orange Flower Water The Orchard Laird’s Bonded Applejack, Lemon, Maple Syrup, Pimento Dram Chicago Flip Hennessey VS Cognac, Fresh Cream, Tawny Port, Whole Egg, Nutmeg WINE & SPARKLING Champagne Cocktail Gruet Sparkling, Sugar Cube, Angostura Bitters The Etiquette Gruet Sparkling, Lime, Pisco Acholado, House Made Raspberry Syrup Autumn Sangria Pinot Noir, Sailor Jerry Spiced Rum, Apricot, Apple, Blackberry The Empire Builder Gruet Sparkling, Lemon, Luxardo Maraschino Liqueur, White Crème de Cacao CORDIALS Pimms Cup Pimms #1, Orange, Cucumber, Strawberry, Mint Maloney’s Irish Cream Powers Irish, Fresh Cream, Ardbeg Scotch, Orange Flower Water Broken Shoe Shiner Kubler Absinthe, Lemon, Aperol, Egg White, Benedictine, Rose Water The Art of Choke Variation Cynar, Beefeater Gin, House Falernum, Mint VODKA Moscow Mule Tito’s, Lime, House Made Ginger Syrup, Soda Water Vodka Cobbler Tito’s Vodka, Lemon, Lillet Blonde, Fresh Fruit Part & Parcel Tito’s, Grapefruit, St. Germaine Elderflower Liqueur, Grapefruit Bitters There a couple of changes on this menu. First you will notice that there are classsics leading off each category. We are going to feature the cocktails that started this whole cocktail craze a little over 200 years ago. I think that this will be interesting for patrons, first timers and regulars, and the bartenders alike. The other thing is that we have an unprecedented amount of vodka drinks on the menu. it grew by 50%. Which is huge. This menu will be in effect very, very soon. Happy autumn to all. Toby

I've eaten at the bar at Blackbird, Boka, Kuma's, Hot Dougs and Avec and all have been wonderful experiances. I like eating at the Bar at Mia on Clark and School as well. Toby

You can cold infuse it if you have nice ripe pineapples, and you go the full 48 hours. If you are not doing it the fridge keep it in the coolest part of your house, and make sure you throw some boiling water into infusion container to get rid of anything that would start the turning process. Hope you enjoy your time at TVH, Toby

How long will the infused Campari keep? My wife hasn't loved Campari (the negroni was our drink of the month - new years resolution that has been fun to keep) and I'm going to try this out and give it another go. ← To the best of my understanding it should essentially keep indefinitely because of the relatively high alcohol content of the final infusion. In an effort to intentionally keep the ABV high, I took the advice of a friend and used Seagram's Distiller's Reserve for the infusion because it's 1.) cheap, and 2.) 102 proof. I especially wanted something strong to keep the ABV high despite the maraschino and Campari. And yes, in the final infusion (and especially once you mix up a Riveria) the bitterness of the Campari is nearly gone. A definite Campari gateway drink. ← It will last but should be drank quickly, as there will be a loss of freshness in the organic matter that remains after straining. And it should be kept in the fridge. This will mean you have to shake it a little longer to get the proper water content. Toby

Another way to kick up the acidity is at the very end of the process squeeze some orange twists into it. it helps give another layer to the grenadine. Be very careful with this a little goes a very, very long way. Toby

I would start by deepening your homemade grenadine with some Pomegranate Molasses (I like Alwadi, which you can get online or at most middle-eastern groceries) about 3 oz per cup of Pom/sugar grenadine. Then, and maybe it stops being a Monkey Gland at this point, 3 dashes of Peychaud's (the anise in the bitters echoing the absinthe) and then a big, fat orange twist on top (flamed in the winter) to punch up the OJ. Toby

What specs was your last try? and what didn't you like about it? Toby

Were those tinctures? Or what? We'd all be eager to hear more about the session. ← Yes they were tinctures. I broke them up into categories so when you visited a table you had choices in similar botanicals. Bittering Agents Chinchona Gentian Catechu Wormwood FLORALS Jasmine Lavender Heather Chamomile Peppermint ANISE Star Anise Licorice Root SPICES Allspice Clove Cinnamon Nutmeg Vanilla EXOTICS Caraway Pink Peppercorn Woodruff Cardamom Sarsaparilla SAVORY HERBS Angelica Root Quassia Horehound Hyssop Sage

I did a bitters seminar for Star Chefs International Chefs Confrence. This is a link to a blog describing all the seminars. http://www.timeout.com/newyork/the-feed-bl...staurants-bars/ Toby Maloney

Hot-Dougs seems like a great place for lunch. Green Mill for cocktails. Avec or Blackbird. The Matchbox. Toby

Great minds think alike...Fools rarely differ. We have been working on a roasted pecan silver sour (with Rebel Yell) at The Violet Hour for the last couple weeks, to go on the fall menu. And a coffee bitters to go along with it. Gum snapping waitress who calls you "hon" sold sepreratly. Toby

I usually throw three dashes of Regan's Orange bitters in my version, and a flamed orange twist (discarded) as a garnish. Toby

Don't you think that THE most shocking thing is the ORDERING of said cocktail. And I do hope that she is ok, but shouldn't there be some consequences for Gastronomic stupidity. It would be like the Darwin Awards for the culinary world. "I live on fast food, and drink a gallon of soda a day, and now I am having health issues." "I ate food off the buffet knowing it had been sitting there for hours. And now my tummy hurts." "My friends And I were having a Scotch Bonnet chili eating contest and now it hurts when..." "I went to a place on Sunday advertizing Discount Sushi..." "I'll just whip myself up a pint of Rittenhouse Old Fashioned to keep that bottle of Champers company....................................................SSSSHHHHHHH my head hurts" I know I have made some foolish, foolish food and drink choices in my life, and paid for them in a variety of ways. But I am sure not to have a Long Island from Hell cocktail. Toby ETA stuff

I have been thinking a lot about the mentoring aspect. I have been so lucky to have worked with some of the best in the business, who I am still learning from, even if we don’t talk, as it’s the things they taught me then that inform my decisions today. I have been thinking also about community, as I think that there are both similarities and differences in the chef/mixologists communities. Relationships that are forged in heat and stress and tempered in gallons of ice cold beer are more intense than most. My thoughts are not in order enough to present yet, and may not be until after the conference. I look forward to reading what others here have to say. Toby

Cool thread. So I am going to list them in families, not in order of importance. Also I am listing a "twist" or riff on the original that is important to master as it is switching out one ingredient (and maybe adding some bitters) and turning it into an other cocktail. Old Fashioned/Sazarac Gimlet/Pegu Daiquri/Mai Tai Tequila Gimlet/Marg Martini/Martinez Manhattan/Rob Roy Collins/Dark and Stormy Mint Julip/Whiskey Smash/Bramble Negroni/Americano It's early and I know I am forgetting a cocktail or two. Will add later. Toby

Have an idea or two. take the pineapple out after 48 hours, for the love of all things holy. You can then add some orange or/and grapefrute zest that will add some cool layers. Squeeze the oils out of the skin first. Ok. Egg white first in case you leave a shell in the tin you can throw it out without wasting the booze. Or you can stick your finger in there and it is eaiser to get the shard out than if you have the gin in it, or Pisco. Lemon would be my choice to give it structure. Then some Simple, about as much as usual as the pineapple and the Campari balance eachother out. Then you need a platform, Orange craracao would work, so would Cacao...if you are feeling randy. I would add a bit of Regan's bitters on top to compliment the whole thing. ok, how about a Manhattan with the infused potable bitters as a rinse. West Coast, I know, but might be interesting. Toby

To keep liquor cost down, (and the price of the cocktail to the consumer below 20 bucks a pop) one cannot use "over marketed" booze. It is a lucky that many really good rums, ryes and gins are sold for reasonable prices. For with all the other expensive components (fresh juice, produce ect.) a "cocktailian" bar couldn't survive with out these products. Toby

Just now made one of these verbatim to the recipe. Oh my! *** swoon *** ← Adding the below photo of the drink I made... ← That is so amazing. The Art of Choke has never had such a loyal subject. Toby

← Obviously from anyone who has one of these at TVH it is NOT a play on the dirty F*&King martini, the salt is there to bring forward the cucumber, not be an aspect of the drink. I should have given the amount of grains, (about 15-20 of kosher salt) and then it's possible that it would have come out more like it is at The Violet Hour. This is the problem, and the joy of recipes. There is always room for some interpretation, and sometimes it works out well and sometimes it misses the mark. I am not sure who has seen the thread over at the LTHfourm about making TVH drinks at home. This is the link. http://www.lthforum.com/bb/viewtopic.php?f=32&t=20283 It is better to give specifics and hope and prey it gets made correctly. Toby Edited to remove venom, bile and spite from post. ← On LTH you specified Beefeater's gin, but IIRC, at TVH you used Hendrick's. How would you alter the LTH recipe, if at all, if we used Hendrick's at home? ← Yes go 2.50 Hendrick's as the first time I made it I was trying to get a beautiful woman drunk and... Seriously as Hendricks is softer it totally works with the extra booze, but be careful of the rose water. The original cocktail was with Hendrick's. And you can still go in and order it that way. It might be a wee bit more pricey than $11, there are worse cocktails out there made with sh*tter booze for more money. It was cost prohibitive to make a couple hundred a month at TVH. I tried it with all the options, Tanq, Bombay, Plymouth, Gordons ect. and I found that Beefeater had the taste profile that I perfered. I wish, in a perfect world, that I could use every spirit that I loved on my cocktail menu. But there are times one makes a drink, a single drink that is designed to WOW and impress. Then when it comes time to produce it thousands of times over you find that the liquor cost is way out of wack. So the decision is to be made. Do you not make the cocktail or do you make it slightly different to the original? I felt that the J&R was solid enough to take a tweak and survive. Some don't. I belive in the integrety of what goes in the glass. Look at my back bar, for the love of god look in my speed rail, it's all there. I have a bunch of drinks with VEP, Johnny Walker Gold, and truffles that will never see a menu. If you want a $50 dollar cocktail I can hook you up. If I want to keep TVH open. Ask any chef if they have substituted one thing for another. When it comes down to it it is a personal preference. She likes it with Hendricks, I like it with Juniperio. Tomatoe, Tomatoe, will not call the whole thing off. Toby

← Obviously from anyone who has one of these at TVH it is NOT a play on the dirty F*&King martini, the salt is there to bring forward the cucumber, not be an aspect of the drink. I should have given the amount of grains, (about 15-20 of kosher salt) and then it's possible that it would have come out more like it is at The Violet Hour. This is the problem, and the joy of recipes. There is always room for some interpretation, and sometimes it works out well and sometimes it misses the mark. I am not sure who has seen the thread over at the LTHfourm about making TVH drinks at home. This is the link. http://www.lthforum.com/bb/viewtopic.php?f=32&t=20283 It is better to give specifics and hope and prey it gets made correctly. Toby Edited to remove venom, bile and spite from post.

I just back from a couple weeks in Nashville and Budapest and am trying to remember further back from those memories, so I may be incorrect, but I belive that the fourth cocktail was the Rivera (pineapple infused Campari, gin and Maraschino). Toby

This is a drink that is on the summer menu at The Violet Hour. It comes from Sammy J. Ross of M&H, and Little Branch NYC. Paper Airplane Cocktail (Sammy J. Ross, Milk & Honey) .75 oz Buffalo Trace Bourbon .75 oz Lemon Juice .75 oz Campari .75 oz Amaro Nonino Shake, strain up. Glass: Coupe Garnish: None Ice: None Very dry, so much so that you want another sip before the glass is back on the table. Love it. Toby

Vya Vermouth, both red and white. Hands down. Nothing else even comes close. The only vermouth I like to have just on the rocks with a twist. This may be a little difficult to get, so for "easy availability" you're down to the mid-level vermouths. Noilly Prat for white, Cinzano Rosso for red. These are available everywhere. Since the mid-range vermouths only cost around 8 bucks a bottle, and Vya is only about twice that... why get anything cheaper? It's already cheap. Because most bars/restaurants use 95% of their vermouth in vodka "martinis" that include a miniscule amount of vermouth only as a nod to tradition. Since no one can detect the presence of vermouth -- never mind tell the difference betwen good and bad vermouth -- in a 50:1 vodka martini, why bother using the good stuff? ← You forgot Carpano Antica, Hands down the best sweet vermouth out there, and it's slightly bitter cousin Punt e Mes. Toby