TALK DRINKS

Bar Milano NYC

I have been eagerly awaiting the opportunity to check out the new Bar Milano in New York. Last week I finally got that chance. My good friend Tony Abou-Ganim is a part owner of this Bar and Restaurant so I knew that there would be some very tasty, hand-crafted libations. I was not disappointed. Every detail has been covered here from the cold draft ice, chilled garnish trays to the specially made glassware. Tony, as do I, love the bitter aperitif spirit from Italy called Campari and it shows on the cocktail list. There is a wonderful assortment of aperitif style cocktails which is fitting for Bar Milano, as well as some forgotten classics like the Rattlesnake. The barmen are all on top of their game here and make the guests feel like they are at home. The bar is a great place to grab a bite, have a aperitif, glass of wine and enjoy a spirit from a hand picked first class back bar. Bar Milano offers the total experience and I can't wait to get back there soon. Cheers to Tony! - Jacques

Spice Up Your Simple Syrup

Take a little extra time and spice up your simple syrup game at the bar. Simple Syrup is called simple syrup because it is very simple to make. It is also a major component in the balance of a properly made cocktail  using fresh ingredients. Measure equal parts of superfine sugar and warm water and either stir or shake until the sugar is fully diluted. Now to spice it up a bit, let's make a flavored simple syrup that you can use behind your bar and will open up other avenues of cocktail making.

Chicago Culinary Adventures - Windy City Post

Last week, Partida Tequila and I were invited to be one of the few lucky guests of a “Night of Indulgence,” at Christopher Charles, an Anti-Aging Skincare Spa. I know what you are thinking, but it was a great evening. This event was organized by Chicago Culinary Adventures and the Streeterville Chamber of Commerce. Throughout the evening the guests, predominantly women, were treated to manicures, mini-massages, pedicures, delightful fruits, candies, sushi, and Partida Margaritas. I really enjoyed mixing the margaritas for all the eagerly excited Chicago professionals. The energy and spirits were high and everyone's mind & body experienced a range of indulgences. I even ran into a friend from back in the college days. Can't what to see what the next Culinary Adventure will bring. Cheers - Alex

Averna Cocktail Competition Winners!!!

Back in December, we blogged about a great Cocktail Competition organized by Averna to come up with the best new Averna Drink. Bartenders from around the country submitted recipes from January 1, 2008 to March 31, 2008. From there, expert judges Tad Carducci and Duggan McDonnell picked their favorite recipes. In April, three contests were held in San Francisco, New York and Miami, producing five winners. Judges included DSWE founder & CEO Paolo Domeneghetti, Jennifer Suskin publisher of DiningOut Miami, mixologist Angelo Vieria, Bob Drinon President of Premier Beverage, founder of Tales of the Cocktail Anne Tuennerman, Lowell Supran of Empire Merchants NY, Tad Carducci Co-founder of Tippling Bros., editor of Imbibe Magazine Karen Foley, and Young’s Market executive Joe Petraglia. The winners were chosen based on creativity and style, along with technique. The finalists included Debbi Peek of the Drawing Room at Le Passage in Chicago, Damon Dyer of Death & Company and Don Lee of PDT in New York, Jeffrey Hollinger of Absinthe Brasserie & Bar and Thomas R. Waugh of Alembic Bar in San Francisco. They will be sent to the Averna distilleries in Sicily for the ultimate competition, where the winner will receive a $1,500 American Express gift card. Not bad at all. Cheers!!!

B.A.R. School - The Big Apple

Aisha and I just finished an intense week of B.A.R. school at the Astor Center in NYC. BAR (Beverage Alcohol Resource) is run by Dale DeGroff, David Wondrich, Paul Pacult, Doug Frost, Steve Olsen and Andy Seymore. Aisha and I take care of the production of this 5 day Master Sommelier class for Spirits and mixology. The students taste 50 spirits a day and learn how to understand and break them down. They also learn about the history of distillation in the world and how all spirits are distilled and how to decipher a good distillate. Dale and Dave go deep into the history of bartending, recipes and the history of the American Cocktail which is as American as baseball. We work with the students on proper styles, techniques and recipes from pre-prohibition to the modern day to understand where it comes from. When you finish this intense week of spirits and cocktails from the best in world you yourself come out a Jedi. Cheers - Willy Shine, Contemporary Cocktail Inc.

TALES OF THE COCKTAIL!!!

Tales of the Cocktail is around the corner. If you are a bartender and only go to one event, this is the one you can't miss.

July 16-20
New Orleans, LA
Tales of the Cocktail

 

Forbidden Island

Back in the days of Trader Vic and Beach Bum Jerry, Tiki drinks where made with care using fresh ingredients and a assortment of quality rums. Somewhere along the way things deteriorated, along with cocktails in general, where quality and fresh where no longer important. Horrible artificial mixes and cheap spirits where substituted and we entered a dark time for mixed drinks. Thankfully all that has started to change and we are slowly seeing bars using fresh juices and quality ingredients in their cocktails. This has also resulted in a resurgence of Tiki Bars and Drinks. Bars like Trailer Happiness and Mahiki in London have helped put the Tiki drink back on the map. Martin Cate a Tiki Master has helped put the Tiki Drink back on the radar here in the US. He has a wonderful bar called Forbidden Island here in Alameda.

The Hub Cocktail @ Conduit Restaurant, SF

Conduit is a fairly new restaurant here in San Francisco and Reza Esmaili is the talented Bar Manager behind the beverage program. He has done a great job with the Spirits selection and some very interesting fresh cocktails. One of them he calls The Hub. It is a delicious aromatic cocktail made with Tequila. He actually mixes the Partida Blanco and Reposado together with some Peychauds bitters and a hint of Kubler Absinthe. Nice twist on the classic Sazerac. Reza's cocktail lists always has a mix of some classics and some seasonal fresh cocktails. If you have a chance stop in at Conduit and try a few of their tasty cocktails. Cheers - Jacques

New NYC Hotspot - The Big Apple

Greetings from NYC. If you are looking for a great night out on the town, you have to visit Elizabeth, a new restaurant and cocktail bar. Gardner Dunn is behind the stick creating modern takes on classic cocktails to match the modern American cuisine. The cocktails are fresh, seasonal and delicious. You may have tasted Gardner’s mixology skills at Los Dados in the Meat Packing District. Elizabeth is located just below Houston on Elizabeth street. Cheers - Willy Shine, Contemporary Cocktail Inc.

Tequila Honeysuckle w/ Watermelon - Hotlanta Times

There is a great cocktail on our menu called the Bees Knees which consists of Gin, fresh lemon juice and honey syrup. This combination of citrus juice and honey syrup also creates what is called a honeysuckle cocktail which can be made with several different spirits. recently I've had tequila on the mind so I created a tequila honeysuckle and bumped it up a notch by adding a couple of chunks of watermelon. I found that the watermelon added another layer of flavor and paired well with the honey syrup and the richness of a Reposado Tequila. This cocktail was really amazing and I encourage anyone who is trying to build up their drink repertoire to add this one to their list! Enjoy - Navarro Carr, Trois, Atlanta

Tequila Honeysuckle w/ Watermelon
1.5oz Partida Reposado Tequila
3/4oz fresh lime juice
3/4oz honey syrup(2 parts honey, 1 part water, brought to a slight boil and then cooled)
2-3 watermelon pieces (approx. size of an ice cube)
Lightly muddle the watermelon and then add the Reposado Tequila, lime juice and honey syrup. Shake all the ingredients over ice and strain into a chilled cocktail glass. Garnish with a lime wedge.