TALK DRINKS

Cross Your Fingers, Singapore Here I Come

Heering Liqueur is holding their very exclusive Accessorize 2009 Cocktail Contest. It is a two part contest, where the first part is a fashion contest for a designer cocktail gown. Then, they are looking for inspired mixologists to create a cocktail to "Accessorize" a particular cocktail gown. There are five dresses to choose from which to inspire your recipe. I chose the Vintage Dress because I feel the woman who wears this dress would want a highly fashionable cocktail that is very aromatic and surprisingly garnished. My cocktail is called the Soiree and it uses Le Tourment Vert (a French Absinthe), Heering Cherry Liqueur, Plymouth Gin, rose flower water, lemon juice, and a striking edible flower garnish. Finalists will be chosen from 15 countries and will fly to Singapore, stay at the Raffles Hotel and have a chance to compete for the Grand Prize. The Grand Prize is the rights to write one's own cocktail book! I've submitted my cocktail and haven't heard the decision yet, but it's been my dream to go to Singapore. (Incidentally, the famous Singapore Sling cocktail was created at the Raffles Hotel in 1910 using Heering Cherry. If the cocktail is not made with Cherry Heering, it can't be called a Singapore Sling.) I hope I get a chance to represent the U.S.A.!! Cross Your Fingers Everyone - Mindy, the Hilton in Austin

Premium Grappa Education

I just came back from a 2 week adventure in Europe where I was very fortunate to be in Alba, Italy just after the white truffle festival this year. The truffles were fantastic but even more importantly, the region around Alba is the DOCG home to Barolo and Barbaresco wines, which is when the Marolo family comes into the picture. What to do with the grapes after they have been pressed to make wine?
There are 4 distilleries in Alba and the Marolo family has one just outside of the city on the road to Canale. I met Lorenzo Marolo on a trip to the US earlier this year and mentioned I would be in Italy later, so we made plans to meet. Lorenzo's father Paolo has been distilling single varietal Grappa since 1977, and his father before him. The process of fermentation to distillation when making Grappa is very tricky. The white grapes, typically Moscato, have not yet been fermented before they arrive. The red grapes of Nebbiolo are well on the way as they are left in the pressed grape juice to add colour and texture or tannin structure to what will be wine. These must be handled carefully and either distilled straight away or sealed in the bags to avoid further oxidization
Lorenzo took us on a tour of the distillery from the must piles (bags of pressed grape skins waiting to be distilled), to the stills where the real work is done and then finally the tasting room. Hooray! Unfortunately we could only look at the cellar from outside a cage. The cellar is under lock and key by DOCG law to control the quality and integrity of the final product. A representative must be present during tasting and refilling of the barrels.
The family distills over 40 different types of Grappa and fruit Brandy, including a few aged 9, 12, 15 and 20 years!!! They also have a Grappa that is flavored with chamomile, make chocolate truffles flavored with the Grappas and a Panettone (Italian Christmas cake) flavored with their Moscato Grappa.

Adventures a Mile High

Recently I was in Denver visiting family, and I decided to get together with my fellow bartender Scott Agnew and share a few tips and tricks over a few of glasses of tequila at the 9th Door. The 9th Door exudes LoDo ambience with its exposed red brick walls and dark wood bar top. The back bar is impressive with its layers of fine spirits including a lineup of premium tequila. We are both sunburned after a day of music, food and drinks at the Taste of Colorado, celebrated every September in Denver's Capitol area just north of LoDo. Scott and I visited a couple of his favorite bars and shared memories of bartending in the Mile High City. I worked there in the mid 90's, so we share many common adventures. Next time, Scott will need to visit Pheonix and let me show him around. Cheers - Stephen

Here's my final entry about the Averna Adventure

"I'm writing from home, from San Francisco, which I returned to just over 36 hours ago from Italy, and I have a serious case of jetlag and amaro-itis. Am I a junkie, or merely being rational? Does my body now desperately need the bitter herbal liqueur after ten days of Italian food and drink, or do I dare stare the bottle of Averna down and say, No! You and I, in spite of our passionate love affair, must take a break.

The trip was splendid, well organized, educational, and the beauty of Italy certainly didn't hurt. The actual cocktail competition was staged on the terrace of the Capotaormina Hotel overlooking the Mediterranean sea and Calabria in the east. It was the most spectacular setting for a cocktail competition one could ever imagine.

As you know by now, Don Lee of PDT in New York took the crown home with his 'La Cola Nostra' cocktail, a long drink full of spice and effervescence. It was the unanimous favorite of the judges, all of whom were culled from either England or Italy. Then, we celebrated with a fantastic seafood lunch paired with Sicilian wine, and some of us, also took a nap.

That evening we headed into the mountaintop village of Taormina with its winding cobble-stoned roads for the first of two amazing evenings. We were fortunate enough to have cocktails on the deck of a hotel where we faced south and watched Mt. Etna angrily spit her lava down to the Sicilians living at her base.

Saturday morning brought us into a meeting with Averna's resident mixologist in Italy, Michele Di Carlo, as we tasted and talked through the world of Amaro. It was particularly interesting for we Americans to see the European perspective on Amaro, which is still firmly rooted in enjoying the spirit on its own. I wonder, however, with some of the cocktail competition judges hailing from London bars and its fantastic bar culture, if some of their influence might just jump across the English Channel and on over to Italy. Italy, as a whole, is a cocktail creators paradise as it produces so much fresh, unique produce, as well as having thousands of wineries and distilleries. I do imagine at some point that Italy will have an incredibly vibrant cocktail scene just like many other countries around the world.

As I step behind my bar this evening, I wonder if I'll need just a little hair of the bittersweet dog that took me 'round the world: bottle of Averna, beware!'" Thanks - Duggan

 

Averna Cocktail Contest - Sicily Adventure

Back in May, we wrote about the winners of the Averna Cocktail Contest. Two of the mixologist judges of this contest; Duggan Mcdonnell and Tad Carducci and the 5 lucky finalists are in Sicily now exploring the Averna world. Here is their update of the first day in the old country.

"We touched down in Catania, the plane packed more than full, bumping its way down the runway. It was so hot, we thought the tires might pop. The September Sicily air swelled, then scorched our skin. Outside, a bus we drove us north to Messina, where we went to catch a ferry to the Isle of Lipari for a brief respite before the touring and cocktail competition begins. Looking out at the hills and at Mt. Etna herself, it appeared that the colors and fauna of Sicily had more in common with Morocco and Mexico than Europe. Sicily is lionùs hide brown in color and rocky in texture, born from a volcano and sundried over thousands of years. It is this soil, and the Mediterranean that surrounds, that births the flavors of its food and drink: savory, bitter bright citrus and herbs, all salt and sea. It is fitting that Amari was born here. Even the soft drinks are bitter. Now, it is less than twenty four hours before all descend upon the Isle and the tour begins, and then competition to decide who the Averna Champion will be. I cannot wait." - Duggan Mcdonnell

Guest Bartending at Hummingbird

Hello all. I'm happy and excited to be a part of the TALKDRINKS Blog Bartender Familia. I will be a guest bartender in Washington, D.C. next week and I created a very special cocktail for this event using Partida Reposado and the Partida Organic Agave Nectar. Come and check me out at Hummingbird on Mars and try my unique White Ruby cocktail. - Elba Giron, New Jersey

The White Ruby
Partida Reposado Tequila
Partida 100% Organic Agave Nectar
St. Germain
Lillet Blanc
M&R Bianco
Ruby Red Grapefruit Juice

When: Sunday, August 24th @ 8pm
Where: Hummingbird (for more information about this "hidden" bar, please email me at [email protected])

Shake It in the Big Easy

I just got back from Tales of the Cocktail and what an experience it was. It was great to be back in New Orleans again and seeing the city and cocktail culture coming back to life. While we were there, my good friend John Gertsen from No. 9 Park in Boston took me to M.S Rau Antiques. They had two very rare cocktail shakers on display. The Zeppelin which breaks apart into 18 different functional pieces and a WW1 British Tank. Both are incredible master pieces created by J.A. Henckels Company. You don’t see shakers with this kind of attention to detail anymore. Unfortunately, I did not have the $42,000 on me to spare that day. Bill Rau, the owner was kind enough to send me some photos and descriptions. The next time you are in New Orleans, you must stop by Rau Antiques to see these beautiful works of art. Enjoy and Happy Shaking!!! Cheers - Jacques

London Bar 08 Calling

I survived another London Bar Show. It may not seem like a difficult thing but those English Bartenders can sling back a few cocktails and let's not even talk about Tequila! Every year I look forward to the London show as I really think it is one of the best shows around. Mind you, I have heard great things about the Sydney and German Bar show. Needles to say there is always something to learn or see in London as savvy Bartenders from around the world fly in to impart their knowledge or cocktail recipes.

Wayne Collins was on hand in the Maxxium suite Mixing the "Magnificent Seven" cocktails which he believes has it's roots to every modern cocktail we see today. I have reason to believe this man as he is dedicated amongst a handful of other Bar Historians to learning everything he can about the Past, Present and Future when it comes to mixed drinks. He also had a small handy ice ball machine on hand which was quite spectacular. It would literally take a small square piece of ice and turn it into a perfectly round ball of solid ice within 20 seconds. It fits perfectly in your old-fashioned glass and works wonderfully with a small dram of Macallan. I unfortunately could not pry the machine away from him but should have better luck next time.

Papa Jules from Mahiki Tiki Lounge has a Booth dedicated to Rum Tiki cocktails although Booth is probably not the right word. It was a tennis court size replica of the beach with tons of beach sand flown in to set the mood. It was brilliant as you would step on the sand enjoy a Tiki drink and forget that the London city sprawl was only a few meters beyond those walls.

Talking Mexican Food and Tequila (Part 3)

In the 3rd and final part of this interview, Chef Freddy talks about how Adobo Grill hand makes fresh guacamole for their customers and the quality and authenticity of food he serves.

Salud!!! - Jacques

Click here to listen (1.5 mb)

Talking Mexican Food and Tequila (Part 2)

In this next part, Chef Freddy and I talk about Agave Nectar and how to make the perfect Partida Margarita. 

Salud!!! - Jacques

Click here to listen (1.5 mb)