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  1. I've been checking out this UK TV series about a food journalist and comedian who drink and eat cuisines from different historical eras. This Youtube (start at 4:35) link shows head barman for the American Bar and Jared Brown discussing Prohibition era American cocktails. It seems like the two would know what they are talking about, so I blame the editing. The show certainly implies the cocktail was invented because of Prohibition. I've read Jared Brown before and he's written about 19th Century bartending previously, so again it must be the editing.
  2. How the Aquavit from he North Ogdenville distillery? http://www.hulu.com/watch/73585/the-simpso...avi#x-4,vclip,1 I like Linie a lot, myself, but it may be some sort of genetic predisposition, being Norwegian and all. As far as American Aquavit goes, I find House Spirits Krogstad to be a bit heavy on the Star Anise for my taste and mixing preferences. But I like all the other North Shore products I've tried, so I'm willing to give it a whirl. Sadly, no Aquavit cocktails in the Savoy. Really pretty excited about the Ransom Old-Tom, as I've heard very good things about it from friends in the Pacific Northwest. ←
  3. TVC

    Dutch Kills

    Am I correct in understanding that this is different/better ice than that used in the other Petraske-related places? Do any other bars in the city work off big blocks of ice like that? ← Prime Meats in Carroll Gardens and Jack The Horse in Brooklyn Heights chip from block ice, although I don't think from anywhere nearly as mammoth as the one shown in Mr. Kinsey's photo.
  4. TVC


    Interesting NPR show about Yelp and how some restaurant owners are responding. http://www.onthemedia.org/transcripts/2009/03/20/04 http://www.onthemedia.org/transcripts/2009/03/20/03
  5. I wonder if you could contact a domestic brewer who is making cask conditioned ales. Cambridge Brewing Co. in Mass. had this... http://beeradvocate.com/beer/profile/14/47596 Another idea, find a small new oak barrel and first make your own sherry using a home wine making kit. Of course that may not be worth the time and expense or if it would even yield acceptable results. A Gary Regan article from 2001 about the high demand for sherry casks. http://findarticles.com/p/articles/mi_m319..._35/ai_75918642
  6. Southwark in Philly has these Ryes listed on their website, which looks like it hasn't been updated in a while. http://www.southwarkrestaurant.com/main.cfm?id=cocktails Black Maple Hill 23 year Hirsch 12 year Canadian Isaiah Morgan unaged Michter's 10 year Old Overholt Old Potrero Hotalings Sazerac 18 year Thomas H. Handy Wild Turkey Black Maple Hill 18 year Hirsch 10 year Canadian Hirsch 13 year Hirsch 21 year Jim Beam Michter's US-1 Old Potrero 18th Century Pikesville Supreme Rittenhouse 100º Rittenhouse 21 year Rittenhouse 23 year Russell's Reserve Rye One Sazerac 6 year Tuthilltown Manhattan Rye
  7. Isn't this making an invert sugar, Sam? ← I thought making an inverted simple syrup required adding an acid to reconfigure the sugar to fructose and glucose components? A baker friend was telling me this is done in making fondant.
  8. I think we can give Rachel Maddow a pass for not using homemade grenadine. If she were pushing a cocktail book or representing a bar, I'd be more critical but the context is that she is a cocktail fan. It also looks like New York Magazine arranged to do a quick shoot at her studios, so there may have not been enough time or planning to make a totally proper Jack Rose, i.e. tracking down Lairds BIB or going into detail about how to make homemade grenadine. Compare the Rachel Maddow video to Mark Bittman (who actually represents himself as a culinary professional) and see exactly why the latter is so irksome. http://www.nytimes.com/2008/06/25/dining/25mini.html
  9. Container Store sells compartmental boxes. It works well for making big ice, although it's clearly not designed for such a purpose and hence can be somewhat frustrating removing the ice from hard plastic.
  10. Wow. Really, you take issue with this? I don't think cocktails have been better represented by a celebrity since William Powell in the Thin Man movies. She's obviously into it (she had me at "Measure...trust me you owe it to the liquor").
  11. Dave Wondrich talks about punches on WNYC. Follow link to listen to the show. http://www.wnyc.org/shows/lopate/episodes/2008/12/29
  12. Stopped by PDT on Sunday, not being mindful it was Mr. Iuzzini's shift. I sat at the bar and found him prompt and courteous. Nate Dumas from Clover Club was also behind the stick. He made me a sherry drink called "The Crossing" from his entry for the Vinos de Jerez Cocktail Competition. Delicous.
  13. So, this may or may not be considered shilling but the supper club my wife and I host (rather sporadically) is in a bit of a bind. It's for this Saturday, December 20. Usually we have all seats filled within hours of announcing an event but due to hectic schedules of our day jobs, and the chef being from out-of-state, and procuring a whole lamb from Connecticut, we were forced to host the dinner on the day it seems like everyone in New York has a holiday party, so we've experienced several canceled reservations. It's also perhaps a bit of a difficult menu for many, it being lamb and one of the courses being offal. We'd simply postpone but the thing is we've been dry aging a lamb, slaughtered and culled by our friend Dave from White Gate Farm. It's a sin to let the lamb go to waste. I'm thinking I'm not knowledgeable enough to butcher and segment the animal to freeze or to give away. So...if anyone's interested, here are the details. The chef received a James Beard nomination this year and the lamb looks beautiful. Please email peerless@peerlessplatters.com or go to http://www.peerlessplatters.com/blog/ to make a reservation. In the event that we decide to call off, can anyone recommend a way to get the lamb off our hands? We ourselves will be out of town, starting Monday. Thank you White Gate Farm Holiday Lamb Menu Menu prepared by Chef Steven Cameron, & Chef Indira Wiegand 20 December 08 8:00pm $100 per person Amuse lamb tartare, bird in nest First lamb offal, girolle wide noodles, dry jack Second natural lamb, roasted red chicory, honey garlic mayo Third roasted lamb leg, lamb sausage, cauliflower white bean puree, citrus relish Fourth lamb bacon, winter greens, straw potato, lime truffle vinaigrette Fifth chocolate pecan tart with bourbon cream *Complimentary glass of wine or cocktail is included **In addition you are welcome to bring your own wine selection, no corking fee as always. ***Reservations are limited for this special evening, and are first come first serve. ————- Cocktails will be available before and after dinner for an additional charge. Email peerless@peerlessplatters.com to learn how to make a reservation.
  14. I heard Dale DeGroff say much the same thing regarding the extra step of "dry shaking" egg white drinks. He commented that the extra step sacrifices expediency and has quipped something to the effect that it is superfluous artistry (my interpretation). Dale Degroff dealt with serious high volume during his time at the Rainbow Room and Hotel Bel Air. I can't imagine annoying Sinatra's entourage or Harry Nillson with jiggery and emulsifying. Dale's emphasis is service (and fresh ingredients), not necessarily Harold McGee and precision technique. My experience and observation are that the use of jiggers does not adversely affect service in the hands of experienced bartenders with an efficient mis en place (always the key, isn't?). I'd add that it is the job of the establishment to set the expectation of that $12 drink at high volume. It needs to either emphasize service-at-peak-hours or the bespoke, artisanal thing. Crowd control (seating only) or providing other support during peak hours (batched cocktails, barback staffing, wine & beer options etc.) can also factor into straddling both goals. Taking shortcuts in consistency should not be the option. This jiggery vs. skilled free pouring thing has been popping up in conversations lately. As a bartender and cocktail customer, I have to say that I am a firm believer in the former. A careful, conscientious bartender who is left the option to free pour, will deliver quality when it comes to highball drinks and even Manhattans but I think it's a slippery slope when the next drink order is a Brooklyn or Improved Whiskey Cocktail or Aviation. I think, from the bartender's perspective, that it's easy to find yourself making a series of judgments and guesses during a busy service...and that's when consistency really matters.
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