Glacies
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Posts posted by Glacies
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First, thank you all for your interest in Kold-Draft. The team here has worked very hard to revive an unbelievable product. Of course, our first course of business has been standing behind our product and retraining the service industry to support it. I'll avoid boring everyone with history, but Kold-Draft was the original commercial automatic ice machine in 1955.
Crushers: Kold-Draft makes a crusher that couples with our ice machines. This is a popular additional for many of our customers. Waring makes a smaller-sized crusher that I believe is very popular.
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As a native of the south (kinda), I am extremely exciting to try the upcoming Jennings -- although I guess I have to go a bit south of Chicago to sample.
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Speaking of Pegu, did anyone else attend Audrey's Gin seminar at StarChef this week?
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My personal favorite:
The history of iced beverages in North America and the story of Frederic Tudor. At the turn of the 19th Century, Mr. Tudor sailed vessels loaded with ice, beginning in the Northeast United States, to Charleston, with a final destination of the West Indies (Kingston, Jamaica, I believe). Important for Tales, Mr. Tudor eventually moved his operation from Charleston to NOLA.
A very close second:
Mr. Dave Wondrich's history lesson on the breakfast cocktail.
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Dave,
Congrats for getting on the cover of the August '08 issue of Nightclub & Bar magazine. Great article.
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The problem with these is they are made to squeeze round fruit, not football shaped fruit like lemons and limes. Also quite a bit of essential oil gets in the juice. Not so bad for oranges but can make lime juice wicked bitter.
Toby
One last congrats goes to the mixologists. You guys managed to make absolutely delicious cocktails despite the incredibly large crowds.
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For those to whom it may not be apparent, the Riverwalk Complex is in New Orleans. Is there a website for the museum? I hope to check out the place when I am there in a few weeks. Sounds interesting.
www.museumoftheamericancocktail.org
Very near the French Quarter. If you are able to partake in a cocktail, I would recommend visiting Chris McMillan at the Renaissance Pere Marquette Hotel (the Mint Julep, of course) or Lu Brow at Cafe Adelaide (her brandy milk punch is terrific.)
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The museum is housed within the Food and Beverage Museum in the Riverwalk complex. It's small, but nicely arranged with a lot of information packed in a small space. Antique bottles, equipment, and glassware are part of it, of course, but the displays are set up to tell stories, so it's not dry (ha!) at all.
The museum has many pre-prohibition items. The model of Jerry Thomas actually has some of his original jewelry!
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I just want to congradulate Dale, Dave, the good Dr., Chris, Robert and everyone else involved in the reopening of the Cocktail Museum today. Here's to many years of great returns on all of your hard work. The place looks incredible!
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Yeah, yeah, I thought he was there for the whole run. What a blast! Although they worked the tails off the 'apprentises', who happened to be some of the best bartenders to be found.
Newbie, don't know about you, but I thought that the best part of Tales was meeting great people and learning about various plans to migrate incredible cocktail programs to new cities. This dovetails very well with the bartender exchange program that VH and D&C and other presently share.
PS -- I heard that the Museum opening this morning was very cool.
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Mmm, had a brandy milk punch at Brennan's on Royal St. this morning with my breakfast. So far the best cocktail I've had in New Orleans.
I had the pleasure of meeting Ti Martin and Lu Brow. Absolutely wonderful people and definitely focused on making great cocktails in NOLA.
Also, Chris McMillan and his incredible Mint Julep...an absolute must!
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True "classic" place from the ambience to the cocktails is Julie Reiner's new location in Brooklyn = Clover Club.
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I agree. I visited PDT a few nights ago with a few friends. Although we received menus, none of the cocktails that we had were from the menu. I noticed that this was the case for almost everyone sitting at the bar. I had a similar experience at the Violet Hour the last time that I was in Chicago.
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I don't know the exact launch date; however, Dale DeGroff has a new mixology book coming out shortly as well. (Sorry if already mentioned.)
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Toby,
Congrats to you, your partners, and staff on a very successful first year! Here's to many more.
See you in NOLA.
Kold Draft Ice Machines
in Spirits & Cocktails
Posted
Hi guys,
First, great news for everyone in LA, we have a regional mgr there now, and he has started to build a fantastic install and service network. Also, we now have financing options in SoCal (as well as other parts of the US.)
Larger cubes: we're working on it. (Toby, we're working on an idea for ice to come out of our machine and ready for the Japanese sphere device.)
Audrey: It's a fantastic and challenging idea (hot-swap evaporators.)
Stacking: Kold-Draft is definitely stackable. Many locations have gone this route. This is a simple installation. This method costs slightly more upfront; however, having redundancy prevents the location from losing all of its ice production should a machine go down. (Ice machines never break though, right?)
One additional point: for the best ice quality and machine longevity (regardless of manufacturer), definitely clean the machine. I know that this is both obvious and annoying to do; however, even with a Kold-Draft that cleanses itself with each cycle, cleaning is critical. (We recommend 1-2 times per year.)
Kindest regards,