tag:blogger.com,1999:blog-52861054757309230192024-03-05T02:10:26.334-08:00One Sip At A TimeSean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-5286105475730923019.post-86215761695837360102015-05-18T18:31:00.000-07:002015-05-18T18:43:39.835-07:00Tools<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Chapter Two</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Part Two: Tools</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A bartenders tools are as essential as the techniques they utilizes to create the perfect cocktail for their guest. The following is a list of equipment even the home bartender can acquire to complete their bar set up. These are the essential items, and all of them are easy to find online or at local restaurant supply stores.</span><br />
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Jiggers</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> - Measuring your ingredients is one of
the most important parts of craft cocktailing. I prefer a 1 to 2 ounce jigger,
but always have a backup of 1 to 1.5 ounce, and .75 to .5 ounce jiggers on
hand. Some bartenders prefer the small plastic measuring cups for their
measuring, and that's fine too. At least they're measuring. There are all kinds
of jiggers you can purchase either online or in a local restaurant supply
store. I've never had an issue with the squat hourglass shaped jiggers you find
behind every bar, and I'll continue to use those as long as they maintain their
reliability. My preference, however, is for the Japanese-style Jigger, which is
taller, more slender, and gives me better control of my measure and pour. They
take some getting used to initially, and are more likely to get knocked over as
their center of gravity is much higher than a traditional jigger, but once
you’ve mastered the Japanese jigger it’s hard to return to using the
traditional styles. The Japanese style typically come in a 2:1 ounce
measurements with ½, ¾ and 1½ ounce measurements etched into the inside of the
cup. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNFV7sv46eYByFuFEBuv7_hqTqi9uaQjpPCRehbgSy8B0CrRVK0Vtb5WKtVQ5Uj6P2fb-bA-LXIGw8bAsN1ngIriHyUMoOsqO1XZt3pgq51VlICTJS3xFEDKXPn6D0wbOE9Ei0K1FvsdM/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNFV7sv46eYByFuFEBuv7_hqTqi9uaQjpPCRehbgSy8B0CrRVK0Vtb5WKtVQ5Uj6P2fb-bA-LXIGw8bAsN1ngIriHyUMoOsqO1XZt3pgq51VlICTJS3xFEDKXPn6D0wbOE9Ei0K1FvsdM/s320/DSC_0008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">jiggers and Koriko tins</td></tr>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Shakers</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> - Bartenders all have preferences for
Shakers as well. My own preference is for Boston shakers, a large metal shaker
with a smaller "cheater tin" shaker. If making more than two
cocktails at once, I will skip the "cheater tin" and use a pint glass
to shake my cocktail. Cocktails are built in the smaller tin, then capped with
the larger tin and shaken vigorously. The other shaker many bartenders use is
the three-piece cocktail shaker. It has a large tin just like the Boston
Shaker, a cap with a strainer built in and another cap on top of that, which
can double as a measuring jigger, to seal the entire unit. If you'd prefer not
to deal with jiggers, strainers and shakers all separately, this is the shaker
for you. I prefer a little of the showmanship that accompanies the strainer and
jigger measuring, and therefore, once again, recommend the two-tin Boston
shaker. From a bar perspective, it's also a lot easier to replace the Boston
tins, whereas if you lose a top cap on a cocktail shaker you have to buy a
whole new unit. Then there's the issue with getting the cap off when it's
frozen (read: glued) onto the cap. Do yourself a favor and spend the extra
money on a Koriko Shaker from Japan. It will, honestly make all the difference
in your mastery of “the shake”.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Mixing Glass</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> – Where ‘shakers’ are most obviously
for shaking, not all of your cocktails will require a shake to mix them. That’s
where the mixing glass comes in. A mixing glass is designed for any stirred
drinks. A mixing glass can be anything from a beautiful blown glass work of art
to a pint glass to a professional mixing glass such as offered by Japanese
producer Yarai or Tony Abou-Ganim’s ‘<a href="http://www.themodernmixologist.com/">Modern Mixologist</a>’ line. The pint glasses
are convenient because they can double as the second piece to your Boston
Shaker and some bartenders prefer using the pint glass to the smaller ‘cheater’
tin as it allows the guest an unobstructed view of their cocktail mixing in the
shakers. When it comes to straight stirring, most bartenders will agree that a
professional mixing glass, which was designed specifically for the sole purpose
of stirring cocktails, is the preferred instrument. The professional glasses
allow for plenty of room for ice, an even full circle stir of the drink, and even
room to build two cocktails at once in one pitcher. Not to mention they just
plain look cooler, more professional and sleek.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbes3IaNgoDn7y3NQqa2rBY0F2xVzZjNqTSRlBWboDpzqezBnZ4Xgav6Oh7KJFA_GNaMhcNMk2h0nmpQSzimhFjJ44U5j2_cOMnjuC3a886MWjGsRF_El05zVSldVDcsUHv_sxBjBqEwDx/s1600/IMG_1940.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbes3IaNgoDn7y3NQqa2rBY0F2xVzZjNqTSRlBWboDpzqezBnZ4Xgav6Oh7KJFA_GNaMhcNMk2h0nmpQSzimhFjJ44U5j2_cOMnjuC3a886MWjGsRF_El05zVSldVDcsUHv_sxBjBqEwDx/s320/IMG_1940.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">double strainer</td></tr>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Strainers</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> - There are three kinds of strainers
that are indispensable to the craft; Hawthorne strainer, Julep strainer, and
the fine mesh tea strainers. The Hawthorne is the most popular and best known,
found behind even the most derelict abandoned bar across the U.S. While it's
primary, most obvious purpose is to strain cocktails from the mixing tin to the
serving glass, it can also double as an absinthe spoon, and the spring is often
removed and used to emulsify eggs in any cocktail calling for such. Julep strainers
are used for cocktails stirred with large cubes and mixing spirits only. A
julep strainer could be used to prepare cocktails such as Bittered Sling,
Sazerac, Martini, and, of course, a Julep. It basically has the same shape as a
Hawthorne strainer but is missing the spring, has smaller holes for liquid to
pour through giving it more surface area to retain ice and detritus like mint
leaves. The third strainer mentioned is the Fine Mesh Tea Strainer, which is
used for double straining a cocktail. We'll talk about double straining later
in "Techniques". Tea Strainers, which are used for hard shaken
cocktails, come in many different sizes. You want to make sure you don't get
one that is too small or it will fill too quickly with ice shavings and citrus
pieces overflowing into your cocktail. Too big and it will be unwieldy. You
want something roughly the same size in diameter as your Hawthorne and Julep
Strainers.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Bar</span></u></b><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> <b style="mso-bidi-font-weight: normal;">Spoon</b></span></u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> -
A bar spoon is a long, thin handled spoon that is used for stirring cocktails.
Most are twisted along the handle to give the bar spoons bartender greater
control as he stirs the drink. Some well-made bar spoons have come on the
e-market recently that have thin, smooth handles, and I must admit that I
prefer these newer style bar spoons to the more classic traditional twisted
handled variety. Though both work very well, the smooth handled bar spoon is
just a little sleeker. Don't be dismayed, however, if all you can find are the
twisted handles. As I said, they work great, do their job admirably, and what I
use 90% of the time.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDQJaMZBaold9YeLZX3dmZ3zpqsndjIeljSItn-v6rZXO3gVu8ekitO1ujr0eGVcJXDYbA_aNuYzuQDQ1_iMdBNtKQIzEHpW6GFsUTOkvlsCSh4rH5bDEJuH9Df6O5iAoiWoqO9OMDSPy/s1600/DSC_0010.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDQJaMZBaold9YeLZX3dmZ3zpqsndjIeljSItn-v6rZXO3gVu8ekitO1ujr0eGVcJXDYbA_aNuYzuQDQ1_iMdBNtKQIzEHpW6GFsUTOkvlsCSh4rH5bDEJuH9Df6O5iAoiWoqO9OMDSPy/s320/DSC_0010.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">muddlers, mixing glasses, julep strainers and bar spoons</td></tr>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Muddler</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> - I recommend a wooden muddler for all
muddling. Barb ended muddlers tend to do too much damage to the product being
muddled. A muddlers purpose is not to break up the ingredients, but to extract
the flavor from oils and juice of the ingredients. A barbed muddler has it's
use, such as in the Faust Pact by Fred Sarkis, where you want to get all the
spicy jalapeno flavor out of the pepper, and also use the muddler to keep the
pulped pepper from going into the glass. I highly recommend a <a href="http://wnjones.com/pug/">Pug! Muddler</a>,
which you can buy online at wnjones.com. These muddlers are a little expensive,
but are handcrafted by woodworker Chris Gallagher and designed with the craft
bartender in mind.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Hand Held Juicers</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> - There are
basically three types of handheld juicers one each for lemon, lime and orange.
The lime is the smallest and should be colored green. Next size is the lemon,
which will be colored yellow. And the largest sized handheld juicer is the
orange juicer. If you can only get one juicer to start out with, get the lemon
yellow juicer. It's easy enough to juice limes in a lemon juice. Harder is
fitting an orange into the lemon juicer, but it can be done if you quarter the
oranges and squeeze the individual cuts into the juicer. Besides, all of your
oranges and lemons should be pre-juiced before the shift? I highly recommend
draping a cloth over the juicer while squeezing. They do tend to spray a little
juice out the corners as you press the handles together. There is nothing more
embarrassing than squirting a customer in the eye with a stream of lime juice
while you’re making their cocktails for them. Recently Tony Abou-Ganim has
released a juicer to the market under his label "Modern Mixologist".
If I had only one juicer to buy for the rest of my life, this would be it. A
little more expensive again, but it's durable, the paint won't peel and chip
into your cocktails (which is a peril often found in the color coded juicers),
and it's all around the best hand-held juicer I've ever used.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Electric or Manual Juicer and Extractor</span></u></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> – </span></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">First off; know the
difference between a juicer and an extractor. A juicer can be electric or
manual and is designed to squeeze only the juices out of fruit… like citruses
or pomegranate. An extractor is used to centrifugally reduce your fruits or
vegetables into whatever juice is available in the fibers. An extractor is
always electrically operated and would be used for produce such as bananas,
pineapple, carrots, spinach or ginger. Part of the bartender’s daily duties is
pre-juicing. As mentioned above, I recommend juicing lemons daily with the
juicer. If I have leftover lemon juice at the end of my shift, I will use it to
make sours mix by adding an equal amount of sugar to my volume of lemon juice. I
juice oranges and grapefruits 2-3 times a week, which will really depend on how
many of your menu cocktails have both juices in them. With any citrus juice,
they will last longer if you can keep them refrigerated or on ice during your
shift. A manual juicer is also a great way to juice pomegranate or kiwi or
anything with an inedible skin but a juicy core. With other fruit and
vegetables the electric extractor comes into play. I use an electric extractor
always for ginger to make my ginger syrup, but it is also useful for such items
as peaches, grapes, leafy greens or vegetables. Some items, such as ginger, are
better when peeled before being used. Pits and seeds should, obviously, always
be discarded before adding items to an extractor.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Shaving Tools</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> - I've included a number of tools into
the "Shaving Tools" category. They all perform the same basic task at
varying ratios. Some are even interchangeable. These tools all started out as
kitchen utensils that have been put to good use behind the bar. Peeler, Zester,
Microplane, and Nutmeg Grater are all tools used to shave small useful pieces
off fruit, nuts, spices or just about anything. I use a big wide swathe of peel
for my twists, using a<span style="mso-spacerun: yes;"> </span>Y-shaped peeler.
Some bartenders prefer a thinner long twist peel as a garnish, and in this case
you'd want to have a zester. A zester, as well as a microplane, can both serve
the purpose of zesting fruit for an attractive, edible garnish to your
cocktails. A microplane can also be used for making shavings of anything from chocolate
to cinnamon to spicy Tabasco Slim Jim garnishes. Nutmeg Grater is very similar,
as well, to a microplane and indispensable for drinks such as Toddy’s and
numerous punches. It's primary purpose is... you guessed it... grating nutmeg.
Of course other nuts and hard spices can also be grated using this tool.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Knife</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> - A good knife is indispensable.
Knives are needed for cutting fruit, herbs and vegetables, peeling larger
swathes of fruit peel for flaming fruit oils, and opening bottles with tricky
packaging. Get a good knife that will be used solely for your bar prep and keep
it ever sharp. The Korin brand can be purchased at major department stores and
are relatively inexpensive. Behind the bar it’s important to have a smaller
sharp knife to avoid any long strokes. In the limited space a bartender has to
operate, you want to condense your movements as much as possible when handling
sharp objects.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiW3vdAqeZOKxeI_tefEMlU3QMyeToNMPhqeuZuemXynXIZGEOQWwuDLtHwqPGtQ1WvHyAPVBPxXQT8kvjSYE3WRf7-pR0konFrCdyI-YkDdMbwT08oapCLUEPTOZPuU-lWnqfMCVSdKGv/s1600/1901162_10152272634274417_2123577945_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiW3vdAqeZOKxeI_tefEMlU3QMyeToNMPhqeuZuemXynXIZGEOQWwuDLtHwqPGtQ1WvHyAPVBPxXQT8kvjSYE3WRf7-pR0konFrCdyI-YkDdMbwT08oapCLUEPTOZPuU-lWnqfMCVSdKGv/s320/1901162_10152272634274417_2123577945_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">knife skills</td></tr>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Wine Key</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> - A "double-hinged" wine key
is the only corkscrew I will use. The double-hinge allows you to pull a wine
cork straight up, out of the bottleneck, saving you from the embarrassment and
subsequent extra cleanup of a broken cork. PA Wine & Spirits stores sell
these, as do most restaurant supply stores. You will need a wine key obviously
for wine based drinks, but also for "Beertails" since a bottle opener
comes standard on every wine key.</span><br />
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Ice Bag</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> – The standard for an ice bag is the
Lewis Bag usually under $10 if found online. In a pinch you can use that Crown
Royal bag inventory that has built up. The purpose of the ice bag is to use to
crush ice with accompanying wooden mallet. It’s important not to fill the ice
bag when using, otherwise the force of the cracking ice under the mallets
onslaught will force itself through the seams of the bag and you will end up
sewing the bag back together once a week. Fill the bag a ¼ way with fresh ice
each time to avoid constant tailoring of your supplies. The ice bag makes nice,
if not inconsistent, crushed ice for your cocktails such as swizzles or juleps.
There is also a certain theatric to crushing ice for a guest with a giant
oversized mallet… if the guest does not mind the clamor. For $20 you can forego
the Ice Bag if you have a smaller more intimate space that would prefer to
avoid the crashing mallet sound, and purchase a portable hand crank ice crusher
which will do as good a job and produce more uniform pebbles of ice.</span></div>
<div>
<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Ice Cube Trays</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> – Obviously most bars will have an ice
machine that produces ice for your cocktails. In most cases that ice will be
pretty sketchy as far as what it produces as the final product. As bartenders,
we make do. Some of the better bars invest in a Hoshizaki ice machine, which
provides beautiful cubes for mixing and shaking. Others have an entire bar ice
program where an employee dedicates his time to creating perfect cubes from
large blocks of ice. At The <a href="https://www.theaviary.com/">Aviary</a> in Chicago there is one employee who works all
day prepping the ice for the two bars Aviary and The Office. At Bar Marco we
had Giuseppe “Gypsy” Capolupo who would regularly break down large slabs of ice
using a designated chainsaw and hot plate. If you don’t work at Aviary, or have
a Giuseppe, you might want to invest in ice cube trays for presentation of your
cocktails. I recommend Tovolo brand trays, both ‘King’ and ‘Perfect’ size. They
provide a sufficient cube, which you can prepare ahead of time and store in a
large container in your freezer when ready for use. It is imperative that you
use clean, purified water for your ice cubes. Remember: dilution from the cubes
is an integral component of many cocktail. Just as you want to use the best
spirits possible for your drinks, you should also want the melted ice to
improve, not detract from the cocktail.</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimL9dbiQpJY5ExM7MIf2RnmlWI2WougkioZr7y2MhB-ZgiA9PwWTGdBpFl2D5C_viMTfTFyxmpR4P0ew2p7zdb_2KOL10j5BMjCKC-cDo_yevQQ5yh89UlN3wdih3bHDn5hmYZn6B98UZ9/s1600/IMG_3426.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimL9dbiQpJY5ExM7MIf2RnmlWI2WougkioZr7y2MhB-ZgiA9PwWTGdBpFl2D5C_viMTfTFyxmpR4P0ew2p7zdb_2KOL10j5BMjCKC-cDo_yevQQ5yh89UlN3wdih3bHDn5hmYZn6B98UZ9/s320/IMG_3426.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a number of different bottles and misters</td></tr>
</tbody></table>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Syrup, <span style="mso-spacerun: yes;"> </span>Bitters
Bottles, Misters and Tinctures</span></u></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">
– </span></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">You’ll want a few of these glass vessels to facilitate
perfect pours, dashes and drops for your cocktails. For syrups and juices I
recommend a 16oz. olive oil dispenser bottle that you can add a typical liquor
pour spout to. They are far more attractive than the plastic bar fruit juice
dispensers that many bars carry. You should have a bottle each for lime, lemon,
orange, grapefruit juices and simple, demerara, ginger, grenadine, orgeat,
falernum and rich syrups. As you build your cocktail menu you’ll want to add
more syrups and juices to this initial line-up. Also some spirits such as
Cherry Heering can find a home in a bar top pour bottle. There are a number
of<span style="mso-spacerun: yes;"> </span>‘bitters bottles’ available online. I
prefer the bell shaped variety that are hold 3 liquid ounces and usually come
with a handy ‘dash’ spout. Again, these offer a more attractive display for
your bar top when compared to the original packaging that most bitters come in,
which tend to get stained and look a little worn after some time behind the
bar. Bitters bottles will be used to dispense dashes of Angostura, Peychaud’s
and orange bitters as well as absinthe. Many bars, such as <a href="http://www.deathandcompany.com/">Death & Co</a>. in
New York City, will make their own bitters by adding a few popular brands
together until they’ve reached the perfect balance of flavor that they are
looking for. Should you choose to do this, as I have, these bitters bottles
become indispensible. Mister bottles and tinctures are also a great vessel for
absinthe, as well as other items you just want a single drop of, for perfuming
cocktails without adding too much extra flavor. I like to have misters with
absinthe, Green Chartreuse, Rose and Orange Flower Water, Scotch, Crème De
Violette and most of the aforementioned bitters. In this way I can use these
products more decoratively, enhancing the presentation of the cocktail without
overpowering it with any of those flavors.<o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfElYcnwss-_wLJ3rzzP0s-cSQdwvl-0QYWhADYqzYg8tHgQaPMQUuaeYKhlFBCbuXGfZsBrXxdrI2ju6oc1K9N03g_frlp9ZSIHX9ldYhL3qN-H-sAlGS3oR50chSnTTXVkq-YoE0EgM/s1600/IMG_3242.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfElYcnwss-_wLJ3rzzP0s-cSQdwvl-0QYWhADYqzYg8tHgQaPMQUuaeYKhlFBCbuXGfZsBrXxdrI2ju6oc1K9N03g_frlp9ZSIHX9ldYhL3qN-H-sAlGS3oR50chSnTTXVkq-YoE0EgM/s320/IMG_3242.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">recycled liquor bottles for syrups and juices</td></tr>
</tbody></table>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Vacu Vin</span></u></b><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"> – Sherry, Port, Vermouth, and Wine can
all be important ingredients for cocktails. Therefore it is equally important
to make sure they are at their most optimum quality as you would for any other
component of your drinks. Here is where you will want a simple Vacu Vin pump
and stopper to preserve the quality of all of your wine based elements. As soon
as a bottle is opened, air immediately starts to affect these mixers slowly
degrading the full flavors of your vermouth and wine. A Vacu Vin is a small
hand-held pump that will attach to an accompanying stopper. When you pump the
Vacu Vin it extracts the air from the open bottle of wine through the rubber
stopper which “re-seals” the bottle, thus preserving your vermouths and wines
longer. It’s equally important to keep your vermouths refrigerated whenever
possible, as this will also help to preserve them longer.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-justify: inter-ideograph;">
<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Most, if not all, of these products can
be found online at either <a href="http://www.cocktailkingdom.com/">Cocktail Kingdom</a> or <a href="http://Amazon.com/">Amazon.com</a>.<o:p></o:p></span></div>
<!--EndFragment--></div>
Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-7261198135149348952015-02-05T17:40:00.000-08:002015-02-06T01:41:31.094-08:00The Rules<!--[if gte mso 9]><xml>
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<span style="font-family: "Bernard MT Condensed"; mso-bidi-font-family: "Times New Roman";">Chapter Two</span></div>
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<span style="font-family: "Bernard MT Condensed"; mso-bidi-font-family: "Times New Roman";">Part One: Rules<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">There are basic rules to follow when
embarking on craft cocktailing. <i style="mso-bidi-font-style: normal;">The
Golden Rule</i>: “Approach this job as you would any other profession.” Take it
seriously and you will be rewarded for your dedication. Craft cocktailing
harkens back to the days of Jerry Thomas, when a bartender was as well
respected as a Sheriff or Doctor on the frontier, and more respected than the
Politician in “The Big City”. Rather than being a layover for your future
vocation, Craft Cocktailing requires discipline, effort and years of honing
your skills. If you are not willing to dedicate yourself to learning the skills
associated with craft cocktailing, then there are always other bartending
opportunities available which require much less effort. If you do not take your
job seriously, but instead mimic the ideology of craft cocktailing without
giving it its due effort, you do every other serious bartender a great
disservice. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Here are additional rules that I
recommend you endeavor to acquire if interested in following the aforementioned
<i style="mso-bidi-font-style: normal;">Golden Rule</i>:<o:p></o:p></span></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo1; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 1)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Basics.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo1; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 2)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">History.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo1; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 3)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Spirits.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo1; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 4)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Ingredients.
<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 5)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Technique.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo1; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 6)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Use
the best product available.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 7)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Measuring.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 8)<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Attention
to detail.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">In more detail:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 1.<span class="Apple-style-span" style="font-size: 9px;"> </span></span></span><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Know
the basics! The path to becoming a great bartender is to know the “foundation”
drinks, and to know them intimately. Only by learning the first generation
cocktails and then studying their evolution into the modern classics we
recognize today, can the student achieve a process for creating new cocktails.
Too often I see up-and-coming bartenders attempt to make designer drinks that are
simply unbalanced and lack any tolerable flavor. This is due to an absence of
understanding the basic principles of flavor ratios that can be attained if
that bartender had spent more time considering the cocktails that preceded
todays. The last section of this chapter provides a guide that the learners can
use to better acquaint themselves with how to properly build an appealing
libation.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Understand
your history. Study the history of each drink, recipe and spirit. An
exceptional bartender does not only craft a guest's drinks, they are also
teachers. The internet is a fount of information when it comes to topics
ranging from Absinthe regulation to the monastic order of monks who distill
Chartreuse to the rise of Tiki culture. It’s all fascinating history that your
guests will appreciate you sharing with them. Nowadays, there are also plenty
of books to read (see Appendix) and more getting published every year. Be
prepared to fiercely debate the merits of using (or not using) Rose’s Lime
Juice in your Gimlet… who created the Tom & Jerry… what is the best method
for shaking an egg in a cocktail…<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; tab-stops: 0in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Know
your spirits. Not just the difference between gin and whiskey, but the
differences between every gin/genever and every whiskey/whisky. Your judgment
will come through tasting, note taking, online referencing, brand sponsored industry
events and personal preferences. Tasting is the most important aspect of
learning these spirits. After all, it will be your memories of the spirits that
you will be recollecting with the guests. It will be your words used to
describe the different flavor profiles. The more comfortable you are describing
the individual ingredients, the more comfortable the guest will be with your
ability to navigate their evening.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; tab-stops: 0in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Always
use fresh ingredients. Always. No exceptions. No bottled orange juice, sours
mixes, grenadine syrups, Roses Lime Juice (except, maybe in that Gimlet?). My
own personal preference which I’ll expand upon later, is: fresh squeeze lime to
order, pre-squeeze lemons daily, oranges and grapefruits should be juiced every
4 days depending on freshness decided by daily tasting. Sours mixes, Grenadine,
Falernum, Orgeat are all significantly better when the bartender has had a hand
in its preparation. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">There
are certain techniques that one needs to master in the art of cocktailing.
Knowing whether a cocktail should be stirred or shaken should eventually become
second nature to the accomplished bartender. The techniques themselves will,
through continued practice, become easier to perfect. Nobody took a bar spoon
and produced a perfect stir on their first foray behind the bar. These
techniques take practice. Eventually, with proper guidance and continued
training you will find a style that suits you, until your movements are
seamless and your actions are performed without thinking. Stirring, shaking,
straining, building, juicing, peeling, cutting, measuring… all of these
techniques, will eventually look like a beautiful ballet to the customer, with continued
practice.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Whenever
possible use the best spirits available. Obviously as a bartender this is not
always possible. There are pricing versus cost percentages to consider. Also not
always an option for the home enthusiast where there are limitations on
inventory. Better quality spirits will make better drinks. Also important to
consider is that the spirit you’re using for the cocktail is a compatible
match. Some whiskey’s are simply too light for a Manhattan while some gins are
too strong for a Corpse Reviver #2. Keep in mind that “more expensive” does not
always equate to “better suited” to each cocktail. As mentioned earlier, the
more familiar you are with the spirits behind your bar, the better you will be
at how to match each with specific cocktails.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l0 level1 lfo2; mso-pagination: none; tab-stops: 0in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-align: justify; text-autospace: none; text-indent: -.25in; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Always
measure your ingredients following recipes. When discussing this topic with new
bartenders, I equate this rule to how a baker works. A baker follows a specific
recipe, with accurate measurements, to acquire the proper result for his breads
and pastries. So too should a bartender follow predetermined recipes and be
vigilant in measuring exact amounts to insure proper ratios for each cocktail.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"> 8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Attention
to detail! Sometimes we need to remind ourselves to pay attention to every
detail. Not only will it provide a better drink for each guest, but it will
also give us a better understanding of each step in the process. This is where
boundaries are broken and new frontiers are explored. How far do you hold a
lemon peel from a glass when expressing the oils over it. How many stirs to
reach the proper cooling temperature for a cocktail. To garnish or not to
garnish. We should think about how every aspect of what we do affects the
cocktail. Many of us have been shown a way to do a certain technique and never
questioned the reasoning behind it. We stick to that approach out of habit
until somebody else comes along and says we should do it another way. All the
while we should be questioning and testing our theories on why we do as we do.
Time and attention to detail are the keys to creating perfect cocktails every
time. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">These are my rules… the rules that I
have chosen to abide by. The greatest joy you will achieve in this trade is
when you have studied another person’s instructions and eventually, after years
of following your predecessors’ guidelines, you create your own rules based on
your experiences in the craft. This is how we all came to this agreement of
knowledge, and it is how future generations will take craft cocktailing to the
next level. Disagree with me! Please! Take anything I’ve said throughout this
chapter… throughout this blog and say to yourself “This guy is full of shit! My
preparation of this ingredient is better than the way he recommends making it.”
The fundamental idea behind this blog is to share information with bartending
brethren. Pittsburgh has a close-knit community where the sharing of ideas and
techniques is essential to the growth in this market. I have always shared my
knowledge with the team I worked alongside. I hope that you will also share
your knowledge with the community wherever you see it as being advantageous.
Discuss, debate, argue techniques, but also, always listen. Share them with your
compatriots. Learn from them as well. Your fellow bartenders have much to teach
you. Build this trade, which has only yet begun to make a name for itself. <o:p></o:p></span></div>
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<br /></div>
<!--EndFragment-->Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-89933585429011003352015-02-05T17:28:00.000-08:002015-02-05T17:28:00.536-08:00The History of Craft Cocktails in Pittsburgh
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<span style="font-family: "Bernard MT Condensed"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Chapter One: The History of Craft
Cocktails in Pittsburgh<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Craft cocktailing is, in essence, a
return to creating cocktails using freshest ingredients, highest quality
spirits, precise recipes and attention to detail. The genre can include
everything from using homemade ingredients to procuring seasonal, farmers
market produce to employing hi-tech space-age equipment to create molecular
mixology. It hearkens back to a pre-prohibition era style of making drinks, a
skill that was, for all intents, lost when prohibition made true bar
craftsmen's skills illegal. In the new century the craft has appeared in
bars across the world. From New York City to India to the Ukraine and finally
to the three rivers of Pittsburgh, Pennsylvania<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .25in;">
<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">In Pittsburgh we say everything happens
5 years after New York City. Fashion, music, technology, cuisine, all take
their sweet time making the voyage from major metropolitan cities to "Da
Burgh". This has also been true for the current "craft cocktail"
or "pre-prohibition cocktail" trend.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .25in;">
<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">By 2009 the new trend that had
developed in the restaurant and bar world was finally taking root in
Pittsburgh. Like so many other art forms, it has evolved with a distinct,
Pittsburgh touch. Being so distant from other metropolitan areas, Pittsburgh gets
very little outside influence to help it cultivate trends that other major
cities have adopted. The bartenders who have taken up the cause have been
forced to create a hometown cocktail culture primarily by visiting other cities
or studying books, trade magazines and online resources to emulate the cocktail
craze sweeping the country. Pittsburgh has, until recently, been neglected by
outside markets while most corporations exercised their promotional input on
our larger sister-city Philadelphia. Like our music, poetry or visual art scene
we've had to improvise, and that improvisation has given Pittsburgh a very
unique "sound". <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> I imagine in the
1880's, before radio, television or the internet, that trends reached
Pittsburgh 20-30 years after New York? This might explain the lack of cocktail
culture in Pittsburgh when the rest of the world was seeing the creation of
this new style of imbibing. By the time the news hit Pittsburgh, the city was
probably gearing up for Prohibition? Although we boasted a great heritage of
rye distilling, of Monongahela whiskey and the rebellions to support the trade,
there are no articles about Pittsburgh bartenders in local archives. The only
evidence that there were any disciples of "Professor" Jerry Thomas to
be found on the Three Rivers is a recipe for a Bronx Cocktail credited "a
la Billy Malloy, Pittsburgh, PA". Even then, it was well know that Billy
Malloy was not the creator of the drink, an honor arguably assigned to either
Johnnie Solon or Joseph S. Sormani. Malloy is only credited with the 'first on
record' in William T. Boothby's World Drinks and How to Mix
Them. Furthermore, whether Billy Malloy was practicing his mixologizing in
Pittsburgh, or more likely in some unnamed New York City grand hotel bar, is
highly debateable.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> Pittsburgh is no
stranger to a cocktail scene, but cocktails have always been overshadowed by
Pittsburgher's love for beer. The strong Scot/Irish, Welsh, German and Eastern
European immigration to the steel city fortified beers stranglehold on the
imbibing population. In 1877 there were 17 breweries operating in Pittsburgh
and Allegheny County. East Carson Street, the old main drag on Pittsburgh's
South Side, has often been noted in the Guinness Book of World Records as
owning the highest density of bars per square footage. Originally the number of
bars were built to satisfy the steel workers who would end a shift and cross
the street to the closest watering hole for a beer (or two... or three) before
heading up the steep slope steps towards home (and to often stop at another of
the numerous saloons that littered the hillside, conveniently located next to
the slope steps). Presently, the bar proliferation serves to quench the thirst
of thousands of students who attend one of the many educational institutions
that reside in the 'Burgh (Duquesne University, University of Pittsburgh,
Carnegie Mellon University, Carlow University, Chatham College, etc...). <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> Pittsburgh social
archives are littered with cocktail parties and receptions... but almost all
take place after Prohibition. While I certainly doubt cocktails were not being
made during the great cocktail boon of the late 19th century, I could not find
any written articles in my meager research (to that end, I would relish any
information that a reader might possess). One interesting piece I did find was
written in a 1932 Rochester Evening Journal article by a NYC traveller on a
steamship headed for England where "The tall cedar of Lebanon, Sam
Hellman, bumped into an enthusiast from Pittsburgh who insisted upon being
joined in a Puddler's Cocktail - straight whiskey with a chase of beer."
Reinforcing my Pittsburgh=Beer argument. Later bartenders confused by
Puddler's Cocktail would soon realize that it is a simple Boilermaker, which
coincidentally was created in Pittsburgh by the blue collar steel workers. Gary
Regan writes in The Joy of Mixology "Indeed, the boilermaker was
popularized by 19th century steel workers in Pennsylvania, who drank to wash
away the taste of factory life. It's not a story with a lot of romance. It was
such a horrible job, you'd just want to slam a whisky before you had your
beer." <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Alongside it's many historic cocktail
accomplishments, which include the Boilermaker and I.C. Light Mango, Pittsburgh
is also known as the creator of the term "Speakeasy".<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">The origin of the word predates
Prohibition by at least 30 years. Samuel Hudson, a newspaperman in the late
19th century, reported hearing the term used in Pittsburgh, PA in the 1880s by
an old Irish woman, Kate Hester, who sold liquor without a license. Kate had a
saloon in McKeesport where the licensing for owning a bar was raised in 1888
from $50 to $500. Rather than close up shop and forfeit her incomes, Kate ran
the saloon without the proper licensing. She told her clients they had to
"spake-aisy" if they chose to imbibe in her establishment and avoid
detection. The Cassell Dictionary of Slang lists the word as coming into usage
around 1890.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>According
to local cocktail impresario Erika "Jiggerfingers" Joyner, that same
old Irish woman had a whip she would crack every time she scolded her patrons
to lower their voices. I can find no historical reference to support this
embellishment... but it's too good a story not to be true.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> The History of Craft
Cocktail in Pittsburgh should mention that the foremost authority on antiquated
imbibing, David Wondrich, was born here in Pittsburgh in the early 60's. How
much that affected his love for classic craft cocktailing, I'm wary to say, but
certainly he grew up in a time when the bar was a very important part of the
social structure in Pittsburgh. As previously noted, the workers from the steel
mills would, without fail, visit the saloon closest to the gates of the mill
that they exited and end their shift with a beverage. Many bars had urinals
built into the bar so the patrons could relieve themselves while sipping on
their pousse-cafes (read: Boilermaker). You can't get any more comfortable in a
place than that!<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> And so cocktails in
Pittsburgh were primarily ignored for over a century. No mentions save for
numerous high society charity events labelled "Cocktail Party" or
"Cocktail Reception" or references to "Mrs. Anonymous of
Carnegie was seen wearing this glamorous cocktail dress at the Governors Ball
last weekend...". Police logs replete with a disturbing amount of news
stories mentioning Molotov cocktails. News coverage was limited to "New
Cocktail Lounge Opening!" but nowhere was there a mention of what the
bartenders were creating behind the stick or if these "Cocktail Lounges"
even served cocktails? Childs Surrey Bar opened in 1946 with the motto
"Let's Hurry to the Surrey" and beautiful Jerry-Thomas-worthy
illustration of a cocktail, but no corresponding news about how the cocktails
were crafted, how they tasted or what was on the menu?<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> The 1990s changed in
Pittsburgh. Alternative weekly newspapers InPittsburgh (later InPGH), City
Paper and Pulse targeted a younger audience and the drinking culture could not
be overlooked. The larger daily newspapers followed suit. Big Burrito
Restaurant Group were following trends in NYC and saw the impact NYC cocktails
were having on it's dining scene. South Side entrepreneurs Scott Kramer and
Steve Zumoff created the Lava Lounge from the remains of an old steel workers
bar called the Liberty Bell with the dream of creating a great cocktail bar.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> In the late '90s Don
Bistarkey was the King of Pittsburgh Cocktails behind the bar at Lava Lounge.
Two time InPGH Magazine "Bartender of the Year" recipient, Don could
not only create a classic cocktail, he could also share the history of the
drink, as well as some jazz-infused footnotes to the cocktails popularity. Don
was a soundman at Lava Lounge when originally trained by Joe Beckham who later
moved to Philadelphia to open The Walnut Room. There were few people working
behind the bar who took that much care and consideration in their craft. Not to
say Pittsburgh didn't have any good bartenders who could make a delicious drink
and make you feel at home, but Don took the guests experience to a whole new
level. Lava Lounge was a temple to the cocktail while Don was behind the bar.
People came to see Don and if he was working that night, chances were you were
going to bypass your standard Guinness for an opportunity to have Don make you
something you'd never order for yourself... because you'd never heard of it.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> I was bartending
myself, down the street at Club Cafe and Cafe Allegro, but my knowledge of
mixology was limited to Mr. Boston drink recipes and an outdated Harvard
University Master in Mixology certificate. Don had engaged something deeper. A
love for the craft. He could recite long lists of cocktails and techniques that
had long since been thought extinct, drowned in a flood of Cosmopolitans and
Lite Beers. Don was the Noah of the Pittsburgh cocktail world. It was no wonder
that organizations such as L.U.P.E.C. would go to Don for recipes and histories
behind endangered cocktails or to create new cocktails such as the Red Velvet
Swing and Golden Kimono in honor of early 20th century actress/model Evelyn
Nesbit. He introduced me to King Cocktail Dale DeGroff's writing. He gave me an
appreciation for the bar and all it can aspire to be for a patron. He inspired
me and other up-and-comers to the cocktail scene, including a starry-eyed newbie
Lexi Rebert who gained fame as one of Pittsburgh's preeminent bartenders and
songstresses.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> Alongside Lexi and
Don was Amy Beatty who had also won the prestigious bartender of the year
award, and also a young man who barbacked for Don, and directly trained under
him, named Phil Ward. Phil eventually left Lava Lounge, travelled Europe, moved
to NYC, worked at the best cocktail bars in NYC and eventually opened his own
bar called Mayahuel which won Spirited Award "Best Bar in the World"
at New Orleans annual Tales of the Cocktail.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> When I took over the
helm at Cafe Allegro, I was fortunate to have Don come work our bar for a short
time. He taught me the secret craft of bartending, the craft that skirted the
Roses Lime Juice, sours mix from a bottle and Vodka martinis, and dived feet
first into fresh squeezed juices, bitters and Gin cocktails. Where bartending
was not about pouring, but about perfecting. The Cafe Allegro cocktail menu
changed from a menagerie of flavored Vodka martinis to include the full
spectrum of the spirit world. We started making infusions (then unheard of),
house-made syrups and limoncellos, we stocked the best quality spirits for the
specialty cocktails, and we added Whiskey, Gin, Tequila & Rum drinks to our
Vodka heavy menu.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> Don left Cafe
Allegro for the newly opened Tiki Lounge which again harkened back to an era of
well crafted cocktails. When originally opened it boasted the greatest
collection of rum ever to assemble on a back bar in Pittsburgh. Don and the staff
took their time mixing beautiful Tiki drinks in appropriate glassware,
surrounded by walls adorned with bamboo, thatch huts and cascading waterfalls.
It was a glorious place when it first opened in 2002, but before long the
shot-and-beer crowd required the bar to slowly allow the Vodkas to invade the
rum shelves until all that was left were a collection of Bacardi flavored rum
rubbing shoulders with Stolichnaya flavored Vodkas.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> But in all, these
were small blips on the radar of craft cocktailing in Pittsburgh. While Big
Burrito continued to push the envelope in their numerous specialty restaurants,
and smaller independent restaurants were playing around with their cocktail
lists, the majority of cocktail programs in Pittsburgh were over sugared,
flavor Vodka laden mixtures that did nothing to "... whet the appetite...
stimulate the appetite... be pleasing to the palate... be pleasing to the
eye... have sufficient alcohol flavor to be readily distinguishable from papaya
juice..." as noted cocktail author David Embury would recommend.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> <span style="mso-spacerun: yes;"> </span>In New York City Milk & Honey opened in
2000, Employees Only opened in 2004, Pegu Club opened in 2005, both Death + Co.
and PDT opened in 2007. Violet Hour in Chicago opened in 2005. All across the
world, from London to San Francisco, craft cocktail bars were popping up
everywhere.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">I first heard about a bar called PDT
when, as Wine Director/Bar Manager at Soba, I found a recipe online for a Bacon
infused Old Fashioned. Soon after stories started returning from New York about
these new styled bars; the secret entrances, the reservation only cocktail
bars, the mustachioed chemists behind the stick... but, most importantly, the
comments about the cocktails themselves; "The best drink I'd ever had in
my life!"<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";"> Meanwhile, in Pittsburgh, a good
cocktail was relegated to the pre-dinner crowd who had the good sense to show
up half and hour early for their reservation to get a cocktail at notable
restaurant bars like Eleven, Tamari, Yo Rita, Soba, Casbah or Dish. At each of
these bars, and select others, bartenders were expanding on their craft,
playing with new flavors and learning techniques from aforementioned books and
now the more accessible internet. But it was all very elementary. We mostly
muddled our way through recipes without the proper knowledge or training or
prestigious genealogy that other city bartenders boasted. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">In 2008 most bars were still touting
cocktail lists that were primarily populated with sickly sweet vodka
concoctions. Craft cocktailing had taken off in New York, Chicago, San
Francisco and other major cities across the U.S. In Pittsburgh we read about
the trend in trade magazines and NY Times articles, but had no opportunities to
see a craft cocktail bar in action unless we travelled to one of those cities.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">The trend arrived in Pittsburgh at a
most opportune time. I had just taken over the beverage program at Eleven with
2 of Pittsburgh's finest bartending talents; Maggie Meskey and Michel
Mincin, who both were aware of the oncoming trend and enthusiastic to spearhead
a Pittsburgh movement. At the same time local distiller Boyd & Blair were
just starting up a vodka distillery which was eager to help support the
Pittsburgh cocktail culture... and the Pittsburgh Post-Gazette had recently
hired a young lady as food critic who had also been following the craft
cocktail trend as she visited other cities, and was including the importance of
cocktails in reviews about the local restaurants.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Pittsburgh dining critic China Millman
had as much to do with the breakout of craft cocktails in Pittsburgh as any
working mixologist. Constant criticism of the local restaurant cocktail
selections raised the bar on most dining destinations. For years articles were
being written regarding Pittsburgh restaurant wine lists. Very seldom, leading
up to China's arrival, was a cocktail ever mentioned in a dining review. After
China discovered what other cities were doing with cocktail programs her
insight into the Pittsburgh cocktail scene helped open Pittsburgh bartender's
eyes to the trends occurring in other cities, and show where a well crafted
cocktail fit into the guests dining experience. Where most restaurants thought
of the cocktail menu as a second class citizen next the wine list, it was now
being considered an integral part of the meal.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">And then China and Bill Toland
(Pittsburgh Post Gazette's Spirits writer) introduced enthusiasts to
Pittsburgh's 1st celebrity bartender...<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Enter Fred Sarkis. To be completely
fair, it was Bill Toland who originally brought Fred to my attention, but China
was constantly comparing Pittsburgh cocktails against the masterpieces that
Fred was creating at local bar Embury. Named for classic cocktail writer David
Embury, the newly opened bar, on the 1<sup>st</sup> <span style="mso-spacerun: yes;"> </span>floor of The Firehouse Lounge, boasted the
very first craft cocktail bar in Pittsburgh. Almost overnight every cocktail
menu in the city changed. Every passionate bartender visited Embury and brought
a piece of Fred's craft back to their own bar to share with their patrons.
Watching Fred working with fresh ingredients, measuring pours for specific
recipes, sharing the history of spirits and cocktails reinvigorated the local
bartender's "spirits".<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">At Eleven, our cocktail list went from
vodka laden crowd-pleasers to gin and bourbon filled triumphs of flavor. Egg whites
started appearing on lists. Round Corner Cantina in Lawrenceville offered a
phenomenal savory cocktail called the Red Pepper Red Pepper. Better spirits
were being used alongside obscure mixers, house-made bitters, fresh juices and
house infusions. Everywhere in the city Fred's influence was being felt.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Fred held court at Embury, framed against
a backdrop of unknown bourbons, amaros, vermouths, bitters, and liqueurs. Every
night, select bar craftsmen from around the city would appear to watch Fred work
and taste a little Chartreuse. Sitting at Fred's bar was a revelation.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Eventually I left Eleven and was hired
by Spencer Warren (Embury owner) to apprentice under Mr. Sarkis. Everything I
knew about bartending was thrown out the window. It was back to school,
relearning new techniques and throwing out old, bad habits. I went back to the
books, studying David Embury, David Wondrich, Gaz Regan, Jerry Thomas, Ted
Haigh and Dale DeGroff. It was hours online learning about Carthusian monks,
Absinthe, Bourbon, Gin, and following cocktails websites like Liquor.com, NewYorkSeriousEats.com,
Liqurious.com and Esquire.com. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Spencer Warren and Fred brought
bartenders in from other cities and taught Pittsburghers the joy of mixology.
The wealth of knowledge gained from Embury was priceless. Alongside Geoffrey
Wilson and soon Summer Voelker we were making a name for cocktailing in the
city of Pittsburgh.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Maggie Meskey was a frequent visitor to
Embury and learning a lot on her own behind Eleven's bar. Nathan Lutchansky, Craig
Mrusek and John Pyles all spent time behind Embury bar before heading out
into the Steel City to spread the Gospel of Sarkis. I took on Eddie Riddell as
an "apprentice" and when Fred and Geoffrey both left Embury, Summer
and I trained a new crew of future local celebrity bartenders; Mike Mills (Meat
& Potatoes), Allieson Contreras (Verde), April Diehl (Gooskis) and Skooby.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Both Summer and Maggie ended up heading
to New Orleans "Tales of the Cocktail" on the apprentice program,
studying under the nations top mixologists, and bringing that knowledge back to
Pittsburgh.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">I eventually left Embury and took a GM
position at Mio Kitchen & Wine Bar in Apsinwall, but was back once a week
to help out on Mondays and train newer staff. Mio closed that summer and I was
back at Embury for a spell before heading to Andora in Sewickley as GM.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">At each location I brought the precepts
of Embury to the cocktail program. Mio worked well... Andora not so much.
Harder than convincing the guests to buy-in to craft cocktails was re-educating
the bartenders to take their time and measure pours at each bar. I had Eddie
with me at Mio, so that was easier. At Andora I had bartenders who were too committed
to their bad habits, but those habits seemed to work for them in a bar that was
selling more Yuengling than cocktails.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">In the meantime Kevin Sousa was busy
opening Salt of the Earth in Garfield, and had hired both Summer and Maggie as
his bar managers. When Salt opened in the fall of 2010 Pittsburgh had its 2nd
Craft Cocktail bar. Summer and Maggie put together a limited cocktail menu that
would complement Sousa's culinary vision.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">I returned to Pittsburgh city proper as
General Manager of Spoon/BRGR in East Liberty and immediately set to fixing the
cocktail program there to reflect the craft cocktail education I had received
at Embury. My bar manager Heather Perkins was enthusiastic to do more classic
crafted cocktails as well, and with her help we redesigned the Spoon cocktail
menu to complement Chef Brian Pekarcik's cuisine. Suddenly, there were 3 craft
cocktail bars in Pittsburgh!<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Due to issues with the landlord, Embury
closed soon after I started at Spoon. Though in it's wake other restaurants
were dedicating more time and enthusiasm into their cocktail programs. At Soba,
Rob Hirst was reinventing classic cocktails to fit the craft trend. Mike Mills
took over the cocktail program at Meat & Potatoes and re-educated his
staff. Erika "Jiggerfingers" Joyner was accompanying Maggie &
Summer behind the Salt bar.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">In Pittsburgh local restaurant openings
placed significant focus on their cocktail programs. Verde, Bar Marco, Legume,
Union Pig & Chicken all sought to raise the proverbial bar with complex,
well balanced cocktails.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Distilleries returned to Pittsburgh.
Boyd & Blair Vodka was first and quickly gained a reputation, worldwide, as
one of the finest vodkas on the market. Wigle Whiskey arrived a few years later
bringing rye whiskey back to the Monongahela. In 2013-2014 rum returned to
Pittsburgh with both Boyd & Blair and Wigle’s offerings as well as newcomer
Maggie’s Farm Rum. In Homestead Stay Tuned Distillery offered local bartenders
an uniquely Pittsburgh gin that was distilled using locally sourced, seasonal
herbs and botanicals. Having these craft, artisanal spirits on hand, supporting
local mixologists in Pittsburgh helped promote our blossoming scene.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">In Spring of 2011 Maggie Meskey,
Spencer Warren, Summer Voelker and I (alongside 30+ founding members)
celebrated the founding of the Pittsburgh Chapter of the United States
Bartender's Guild. After months of membership drives, filing paperwork and
hosting "Punch Socials" the four of us, as acting founding officers,
finally got notification from National Headquarters. The 25th chapter in the
National organization brought credence to the Pittsburgh cocktail scene.
Pittsburgh had arrived on the craft cocktailing scene.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Now Pittsburgh boasts numerous
locations where a patron can get a great cocktail. From older established spots
that have welcomed the trend such as Big Burrito Restaurant Group to Kelly's in
East Liberty, to newer opening locations such as Harvard & Highland (Kevin
Sousa & Summer Voelker), Acacia (Spencer Warren), Rowdy Buck (Phil Ward).
More owners are looking to support the craft cocktail theme, such as
Butterjoint, Cure, Tender, Butcher and the Rye, Industry, The Livermore, 1947 Tavern, Carmella's Plates and Pints, Sienna Mercato, The Independent Brewing Company, Dish Osteria, Franktuary which all boast
classic American cocktails with classic American food pairings.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">In 2013 Bar Marco, where I was running
the cocktail program, gained national attention from Bon Appetit when it was
hailed as one of the nations top “50 Best New Restaurants”. In 2014 Pittsburgh
is named “The Next Big Food Town” by Bon Appetit Magazine. Both articles
drawing significant attention to our cocktail programs. In 2014 The James Beard
Foundation recognized cocktail-bar-cum-dining-destination Butcher and the Rye
with a nomination for Outstanding Bar Program, an honor given to only 25 bars
across the U.S.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">In September, 2013 Pittsburgh held it’s
first annual Pittsburgh Cocktail Week, a weeklong event with numerous seminars
and networking events all over the city. That following March, Pittsburgh
hosted the United States Bartenders’ Guild (USBG) Northeast Conference where
bartenders from New England, New York City, Philadelphia and Washington D.C. all
descended on Pittsburgh for USBG sponsored training, classes, seminars and
tours of our city.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">Through continuous communiqué with the
United States Bartenders’ Guild, Pittsburgh bartenders are now more in-sync
with forecasting our guests imbibing palates. A good example of this is the
current Tiki cocktail trend. Alongside national markets we have ridden the Tiki
revival with menus at Downtown restaurant Grit N’ Grace and back at the
original home of Pittsburgh tiki; The Tiki Lounge. South Side’s Tiki Lounge
returned to it’s roots, one night every week, with an event titled South Seas
Thursdays where Lucky The Painproof Man held court. Pittsburgh bartenders now
have a better dialogue with other city bartenders through USBG and other
channels. Many of our bartenders travel to other cities’ Cocktail Weeks for
inspiration. Some volunteer their time at bars in other cities to learn from
their compatriots. Pittsburgh bartenders are chosen to participate at events
like Camp Runamok or New Orleans’ Tales of the Cocktail to assist world class
bartenders and network with the next generation of cocktailers. As the
bartenders education and experience grows, so too does the quality of the
product we can share with our guests. </span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">In 2015 I started an event at 1947 Tavern titled <i>Admiral Enright's Carnival Intoxica </i>where guest bartenders could share the stick with me for one night. It began as an opportunity to mentor up-and-coming bartenders who otherwise would not have the opportunity to be taught proper procedures, and for the cities top talents to educate me as well on new trends and techniques they've picked up. The following blog posts will be my own vehicle for sharing those techniques with you.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman";">The
proliferation of Craft Cocktail Bars and Bartenders shows the Pittsburgh public
is not only open to the concept of craft cocktailing, but welcomes the newer
bars with admiration, enthusiasm and a quivering liver.</span><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
<!--EndFragment-->Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-42943057619688585122013-01-15T09:53:00.000-08:002013-01-16T06:50:16.586-08:00Bartender of the Year - 2012<br />
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Each year I will be nominating and electing my own personal "Bartender of the Year." As a cocktail insider, I'm confident that I can and have given an accurate representation of who's hot in the Pittsburgh mixology scene. Like the "History of Craft Cocktailing" post that precedes this posting, this is strictly my point of view, and open to debate. I welcome the opportunity to discuss who YOU think is the best bartender in the city.<br />
<br />
There are a lot of amazingly talented mixologists in the city. There are legends, great dive bartenders, cocktail "chefs", professional flair bartenders, and bar owners/managers that I foresee winning the title in years to come.<br />
<br />
This is my blog - this is my choice for 2012:<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Summer Voelker</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjiNXoGM1oz8wsuSEMNtev8Sq2a8WlJGwVI2OsLXYPOlHJFwo75Le9SL4xKT0d-VK6GOfZQdF71wowymJw1sy6j8Q_wDylKpL9owvzEDgqn-KSUTFl2Ld32DXjoJniX3_tpmJhxbxiewg/s1600/DSC_0045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjiNXoGM1oz8wsuSEMNtev8Sq2a8WlJGwVI2OsLXYPOlHJFwo75Le9SL4xKT0d-VK6GOfZQdF71wowymJw1sy6j8Q_wDylKpL9owvzEDgqn-KSUTFl2Ld32DXjoJniX3_tpmJhxbxiewg/s200/DSC_0045.JPG" width="200" /></a></div>
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I first met Summer back in the early '00s when I was General Manager at Cafe Allegro. Iguana Grille was across the street and I often went there for a pre-service barbecued burrito, or an after service Guiness. </div>
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After leaving Southside for Shadyside restaurants I rarely saw Summer, aside from the occasional after service trip to Tiki Lounge in Southside. I saw more of her when Kevin Sousa took over the kitchen at Iguana Grille and helped change the concept to Yo Rita! I became a somewhat regular and started spending more time at my favorite spot... the bar stool. </div>
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It wasn't until I started at Embury that Summer and I got closer. She was very interested in the craft/speakeasy cocktailing that Fred Sarkis was doing at Embury. She'd always been passionate about good liquor and cocktailing, but like most of us in Pittsburgh, had no working knowledge of technique. She was soon to join Geoffrey Wilson and I at Embury, following Fred's departure, but not before taking second place at the Art in the Age Root Liqueur competition with her Root Malta -- a mixture of Root, rum, Malta syrup and vanilla soy milk, garnished with grated nutmeg, as well as being featured on <a href="http://vimeo.com/10224365">AitA</a> website as an up and coming Pittsburgh bartender. </div>
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<b><u>ROOT Malta</u></b><br />
1.25 oz ROOT<br />
1 oz Sailor Jerry Rum<br />
.5 oz vanilla soy milk</div>
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.25 oz Malta syrup</div>
Shaken and poured into a festive glass. Garnish with fresh grated nutmeg</div>
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Summer and I worked closely together at Embury/Firehouse. She dedicated herself to the studying of the cocktail recipes and the imbibing of Green Chartreuse. During this time Summer also applied for the <a href="http://www.talesofthecocktail.com/">Tales of the Cocktail</a> "Cocktail Apprentice Program" or CAP. Many Pittsburghers applied for the coveted position of heading down to New Orleans and studying under the country's best bartenders and mixologists. Summer was the first Pittsburgher to be accepted into the program. She returned to Pittsburgh from the cocktail conference with a massive amount of knowledge gained, that she shared with the bartenders at Embury.</div>
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And suddenly the teacher became the student. I learned a lot from Summer during the short time we had together following her return. We started plans for a Pittsburgh Craft Cocktail Guild, but I eventually left for a new position. Geoffrey had left as well, making Summer the Queen of cocktails, holding court at Embury and teaching the second generation of Embury bartenders the craft of cocktailing.</div>
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Kevin Sousa, former chef at Yo Rita! was quick to acquire Summer for his new restaurant in Garfield; <a href="http://www.saltpgh.com/">Salt of the Earth</a>. Alongside Maggie Meskey, Summer collaborated on a cocktail menu that quickly became the talk (toast) of the town. Maggie and Summer designed a limited cocktail menu which utilized the fresh kitchen ingredients and a base spirit for each cocktail to complement the cuisine that Chef Sousa was designing in the kitchen. It was a bold menu hailed by local critics, criticized by less experimental imbibers, and emulated by local bartenders. A typical menu could read: </div>
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<b>Mezcal</b></div>
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Del Maguey, Lillet Rose, Galliano, lemon</div>
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<b>Rum</b></div>
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Banks 5 Island, Kronan Swedish Punsch, grapefruit, lime</div>
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<b>Gin</b></div>
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Bluecoat, Becherovka, Dolin dry vermouth, Meyer lemon</div>
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<b>Vodka</b></div>
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Boyd & Blair, Campari, blood orange, molasses, cocoa</div>
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<b>Punch</b></div>
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tequila, Agricole rhum, Cointreau, hibiscus, Fernet Branca</div>
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<b>Rye</b></div>
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Wigle Cherry Wood, Green Chartreuse, Amaro Averna, cherry</div>
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<b>Bourbon</b></div>
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Four Roses, Kummel, Benedictine, orange</div>
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With a selection of wines by the glass and local beer on draft, it was a bartenders bar, changing seasonally to reflect fresher ingredients and seasonal cocktails. One of my favorites was the Winter Eggnog made with Stregga, Buffalo Trace bourbon and Zyrbenz. Salt of the Earth was a place you could always depend on for a perfect cocktail. </div>
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Summer, Maggie, Spencer Warren (owner of Embury and Firehouse - the man who hired both Summer and I), and I collectively started a Pittsburgh Chapter of the <a href="http://www.usbg.org/">United States Bartender's Guild</a>, evolving from the original Pittsburgh Craft Cocktail Guild ideas formulated while we were all at Embury together. Through Punch Socials and membership drives within a year, we were able to accumulate 30+ members to get the organization off the ground. The 25th Chapter was formally recognized by the national organization in July, 2011. Summer took on the treasurer duties. As a Nationally recognized chapter we legitimized the Pittsburgh cocktail scene, offering bartenders access to health care, and introducing forums for bartender to teach, learn and compete together.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gTod1YYsYXTkgT3aKb4xNDcSmeJAeIp1cN-9txsUkoH3JiBOYdz_azebeWMImfi_7FXfWQxBX8tCP8TrR7O_NzXPsh7DIqV1KL6_TnKjH9EMEldVjRiKtezXmi7sO849DHcBKZDZL2uI/s1600/DSC_0125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gTod1YYsYXTkgT3aKb4xNDcSmeJAeIp1cN-9txsUkoH3JiBOYdz_azebeWMImfi_7FXfWQxBX8tCP8TrR7O_NzXPsh7DIqV1KL6_TnKjH9EMEldVjRiKtezXmi7sO849DHcBKZDZL2uI/s320/DSC_0125.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">USBG Pittsburgh Founding "Fathers" - Maggie Meskey, Me, Spencer Warren, Summer Voelker</span></td></tr>
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Summer continued to study, travelling to New Orleans TotC, networking with bartenders nationwide, stodging in Chicago where her cocktail was added to the reknowned <a href="http://thedrchicago.com/bar/">Drawing Room</a> cocktail menu. Her cocktails appeared nationally in <a href="http://www.ardentspirits.com/ardentspirits_old/Cocktails/101bestnewcocktailsLockAndKey.html">Gaz Regans 101 Cocktails of 2011</a> for her cocktail Lock and Key, and TastingTable.com "Top Shelf" series for her cocktail <a href="http://www.tastingtable.com/entry_detail/ts/10125">The Caspian Pink</a>.</div>
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<b><u>Lock and Key</u></b></div>
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1.5 oz Buffalo Trace bourbon</div>
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.5 oz Stregga</div>
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.5 oz Carpano Antica</div>
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.5 oz fresh lemon juice</div>
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3 drops Fee Brothers Whiskey Barrel Aged bitters, as garnish</div>
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1 mint leaf, as garnish</div>
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Shake all ingredients and double strain into a chilled coupe. Add the garnish.</div>
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<b><u>Caspian Pink</u></b><br />
1 ounce Bluecoat gin<br />
1 ounce fresh tomato juice<br />
.75 ounce dry Junmai sake<br />
.5 ounce Bénédictine<br />
.25 ounce lemon juice<br />
.25 teaspoon salt<br />
Sungold tomato, for garnish</div>
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In a cocktail shaker filled with ice, combine the gin, tomato juice, sake, Bénédictine, lemon juice and salt. Shake well and strain into an ice-filled Collins glass. Garnish with the Sungold tomato and serve.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiono5wEfVCS1e0L0gdPe4mJmaEy0x_pwh9pZQoZ0GzthGOMDe52FHMQRwKZzFDD3hj5QJRoah-XzQGzcZMGfPf-uYMG1fa7K9Db3mDG1Bwt2fFpgR6dZKsuvOowl0QlMOr6OQXskG5Qu5F/s1600/DSC_0196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiono5wEfVCS1e0L0gdPe4mJmaEy0x_pwh9pZQoZ0GzthGOMDe52FHMQRwKZzFDD3hj5QJRoah-XzQGzcZMGfPf-uYMG1fa7K9Db3mDG1Bwt2fFpgR6dZKsuvOowl0QlMOr6OQXskG5Qu5F/s320/DSC_0196.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Sisters Allison Hixon & Summer Voelker with Allieson Contreras</span></td></tr>
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Summer eventually left Salt of the Earth to assist Kevin Sousa in opening Harvard & Highland, a craft cocktail bar located on the top floor of his barbecue eatery <a href="http://unionpgh.com/">Union Pig & Chicken</a>. H&H is the first, dedicated craft cocktail bar in Pittsburgh since Embury's closing. Summer, Sousa and Jessicarobyn Keyser (Union Pig GM) created a cocktail list, again, sourcing from the best quality ingredients and seasonal produce. Summer also reached out to bartenders she'd befriended over the years and asked them to contribute to the cocktail program. Josh Pearson from <a href="http://www.sepiachicago.com/">Sepia</a> in Chicago was the first to answer the call and add a specialty cocktail to the list.<br />
<br />
Over the years I've seen Summer grow from a roller-derby-beer-slinger to Pittsburgh's foremost authority on craft cocktailing. She has been a close friend and confidant and I'm happy to name her the first "Pittsburgh Bartender of the Year" on this blog post.</div>
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Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com1tag:blogger.com,1999:blog-5286105475730923019.post-39202815087888595982013-01-10T10:04:00.001-08:002013-01-10T10:04:35.145-08:00History of Craft Cocktails in Pittsburgh Pt. 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgz_z-awzz57YOjLLvq6ggpb3JIWKr586Zi07Q2kMhfRoTFAgmpqq4ePziaz7MITf7K4bGE-AOoDNvxkw5hrjDwysLWC6nryDP7j8YW4UsPoKRWTPnCZGeN_Hud536Qm0QFZ7J0N9izQTf/s1600/IMG_0465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgz_z-awzz57YOjLLvq6ggpb3JIWKr586Zi07Q2kMhfRoTFAgmpqq4ePziaz7MITf7K4bGE-AOoDNvxkw5hrjDwysLWC6nryDP7j8YW4UsPoKRWTPnCZGeN_Hud536Qm0QFZ7J0N9izQTf/s400/IMG_0465.JPG" width="382" /></a></div>
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Alongside it's many historic cocktail accomplishments, which include the Boilermaker and I.C. Light Mango, Pittsburgh is also known as the creator of the term "Speakeasy".</div>
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<span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;">The origin of the word predates Prohibition by at least 30 years. Samuel Hudson, a newspaperman in the late 19th century, said he heard the term used in Pittsburgh, PA. in the 1880s by an old Irish woman who sold liquor without a license. She told her clients to "spake-aisy" if they wanted to buy some. The Cassell Dictionary of Slang lists the word as coming into usage around 1890. </span><br />
<span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><br /></span>
<br />
<span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">According to Erika "Jiggerfingers" Joyner, that same old Irish woman(who's name was probably Kitty or Kate) had a whip she would crack every time she scolded her patrons to lower their voices. I can find no historical reference to support this embellishment... but it's too good a story not to be true.</span></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xVbE2X8zB3rBXtlfPOSvZw_RbGhMKna51oLyi9gT1Jkncpla72RTq_4oMaaZHqwkhvyItI-dMIfmCqaF4S9DApNXz_mC3iOhOxNbfjhuzMjvmsArNZVrlaO9kMC-5o7_kMYpit7fy4_z/s1600/DSC_0127.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xVbE2X8zB3rBXtlfPOSvZw_RbGhMKna51oLyi9gT1Jkncpla72RTq_4oMaaZHqwkhvyItI-dMIfmCqaF4S9DApNXz_mC3iOhOxNbfjhuzMjvmsArNZVrlaO9kMC-5o7_kMYpit7fy4_z/s320/DSC_0127.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pittsburgh USBG at Boyd & Blair Distillery</td></tr>
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<span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span></span><br />
<span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span></span>
<span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">Craft cocktailing is, in essence, a return to creating cocktails using freshest ingredients, highest quality spirits, precise recipes and attention to detail. The genre can include everything from homemade ingredients to seasonal farmers market produce. It hearkens back to a pre-prohibition era style of making drinks, a skill that was, for all intents, lost when prohibition made true bar craftsmen's skills illegal. </span></span><br /><span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span></span><br />
<span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">I first heard about a bar called PDT when, at Soba, I found a recipe online for a Bacon infused Old Fashioned. Soon after stories started returning from New York about these new styled bars; the secret entrances, the reservation only cocktail bars, the mustachioed chemists behind the stick... but, most importantly, the comments about the cocktails themselves; "The best drink I'd ever had in my life!"</span></span><br /><span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span></span><br />
<span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">The craze was reaching Pittsburgh at a most opportune time. I had just taken over the beverage program at Eleven with 2 of Pittsburgh's finest bartending talents; </span></span>Maggie Meskey and Michael Mincin, who both were aware of the oncoming trend and enthusiastic to spearhead a Pittsburgh movement. At the same time local distiller Boyd & Blair were just starting up a vodka distillery which was eager to help support the Pittsburgh cocktail culture... and the Pittsburgh Post-Gazette had recently hired a young lady as food critic who had also been following the craft cocktail trend as she visited other cities, and was including cocktails in reviews about the local restaurants.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vvw6m2ZdSadkGkcVJWQCvGr9w3pCjZgdxGqg45ATG3sKb-ulGokxtGFQ9wY2GLXjzcthR2_UGWqyp0xNPbECvr2H-ZMilB0et2s1yrLJO3Z0nDtO0L93w6wa6i9P53OSYg9r3RHD7Le_/s1600/DSC_0115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vvw6m2ZdSadkGkcVJWQCvGr9w3pCjZgdxGqg45ATG3sKb-ulGokxtGFQ9wY2GLXjzcthR2_UGWqyp0xNPbECvr2H-ZMilB0et2s1yrLJO3Z0nDtO0L93w6wa6i9P53OSYg9r3RHD7Le_/s400/DSC_0115.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pittsburgh USBG Spring 2011 at Salt of the Earth, Garfield</td></tr>
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<span class="Apple-style-span" style="color: #464646; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 17px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">Craft, or </span></span>Speakeasy-style cocktailing in Pittsburgh came over a century later. As noted in Pt. 1, Pittsburgh was a little behind the gun on the craft cocktail scene. In 2008 most bars were still touting cocktail lists that were primarily populated with sickly sweet vodka concoctions. Craft cocktailing had taken off in New York, Chicago, San Francisco and other major cities across the U.S. In Pittsburgh we read about trend in trade magazines and NY Times articles, but had no opportunities to see a craft cocktail bar in action unless we travelled to one of those cities.<br />
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China Millman had as much to do with the breakout of craft cocktails in Pittsburgh as any working mixologist. Constant criticism of the local restaurant cocktail selections raised the bar on most dining destinations. For years articles were being written regarding Pittsburgh restaurant wine lists. Very seldom, leading up to China's arrival, was a cocktail ever mentioned in a dining review. After China discovered what other cities were doing with cocktail programs her insight into the Pittsburgh cocktail scene helped open local restaurant bartender's eyes to the trends occurring in other cities, and show where a well crafted cocktail fit into the guests dining experience. Where most restaurants thought of the cocktail menu as a second class citizen next the wine list, it was now being considered an integral part of the meal.<br />
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And then China and <a href="http://www.post-gazette.com/stories/sectionfront/life/spirits-bottle-slinger-is-shaking-up-cocktail-scene-348827/">Bill Toland</a> (Pittsburgh Post Gazette's Spirits writer) introduced us all to Pittsburgh's 1st celebrity bartender...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmvVBEdNxxKKnCFXJMUkUS85gNDCup2wRX-tfWkJ-omzNeVVtkQWZme6eI1S-WsdeL0n_qantVbp55-40azBNTRwX92JRo5F5LkPRCi4i6lOmRj6KgBizYq5q-oOdxmFSrRhPhQRAtYbT/s1600/get-attachment-11.aspx.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmvVBEdNxxKKnCFXJMUkUS85gNDCup2wRX-tfWkJ-omzNeVVtkQWZme6eI1S-WsdeL0n_qantVbp55-40azBNTRwX92JRo5F5LkPRCi4i6lOmRj6KgBizYq5q-oOdxmFSrRhPhQRAtYbT/s320/get-attachment-11.aspx.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fred Sarkis</td></tr>
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Enter Fred Sarkis. To be completely fair, it was Bill Toland who originally brought Fred to <b>my</b> attention, but China was constantly comparing Pittsburgh cocktails against the masterpieces that Fred was creating at local bar Embury. Named for classic cocktail writer David Embury, the newly opened bar, on the 1st floor of The Firehouse Lounge, boasted the very first craft cocktail bar in Pittsburgh. Almost overnight every cocktail menu in the city changed. Every passionate bartender visited Embury and brought a piece of Fred's craft back to their own bar to share with their patrons. Watching Fred working with fresh ingredients, measuring pours for specific recipes, sharing the history of spirits and cocktails reinvigorated the local bartender's "spirits".<br />
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At Eleven, our cocktail list went from vodka laden crowd-pleasers to gin and bourbon filled triumphs of flavor. Egg whites started appearing on lists. Round Corner Cantina in Lawrenceville offered a phenomenal savory cocktail called the Red Pepper Red Pepper. Better spirits were being used alongside obscure mixers, house-made bitters, fresh juices and infusions (not vodka). Everywhere in the city Fred's influence was being felt.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizt4COLYpqwiRbfRY8A0c1iWBgDNIE6uYGs16UMa6hNPa5QFoO8A8VD9H6NEpX7bGvY571dbcN4RHUZSXjlvvkxz9i9v9LVGHoU4HoLQRqKXxOsmfHKMQdrX0Pe4Q3mV1svk4dgkY7aI4G/s1600/172708_1595188800085_1246905160_31297705_2008710_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizt4COLYpqwiRbfRY8A0c1iWBgDNIE6uYGs16UMa6hNPa5QFoO8A8VD9H6NEpX7bGvY571dbcN4RHUZSXjlvvkxz9i9v9LVGHoU4HoLQRqKXxOsmfHKMQdrX0Pe4Q3mV1svk4dgkY7aI4G/s320/172708_1595188800085_1246905160_31297705_2008710_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Staff at Embury</td></tr>
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Fred held court at Embury framed against a backdrop of until then unknown bourbons, amaros, vermouths, bitters, liqueurs. Every night, select bar craftsmen from around the city would appear to watch Fred work and taste a little Chartreuse. Sitting at Fred's bar was a revelation.<br />
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Eventually I left Eleven and was hired by Spencer Warren (Embury owner) to apprentice under Mr. Sarkis. Everything I knew about bartending was thrown out the window. It was back to school, relearning new techniques and throwing out old, bad habits. I went back to the books, studying David Embury, David Wondrich, Gaz Regan, Jerry Thomas, Ted Haigh and Dale DeGroff. It was hours online learning about Carthusian monks, Absinthe, Bourbon, Gin, and following cocktails websites like <a href="http://Liquor.com/">Liquor.com</a>, <a href="http://drinks.seriouseats.com/where_to_drink_new_york/?ref=sectionnav">Serious Eats New York</a>, <a href="http://drinks.seriouseats.com/where_to_drink_new_york/?ref=sectionnav">Liqurious</a> and <a href="http://www.esquire.com/archives/blogs/food-for-men/by_tag/cocktail%20of%20the%20week/15;1">Esquire</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpw7zIAJZp3C5HMK6tzbREIePp4nNPsFbibswj0jBnV9fH0RmkIxjk8EziWhVRiBRyLnDiwDwNEGDJzCkH8cdY77HXOeybY-wCk2_Mw3hgGPWqLvrcTcqT9vLJ0PTfBJVdcQdQbtLD5Y9/s1600/DSC_0099.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpw7zIAJZp3C5HMK6tzbREIePp4nNPsFbibswj0jBnV9fH0RmkIxjk8EziWhVRiBRyLnDiwDwNEGDJzCkH8cdY77HXOeybY-wCk2_Mw3hgGPWqLvrcTcqT9vLJ0PTfBJVdcQdQbtLD5Y9/s320/DSC_0099.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me, Jason Littrell (NYC), Gardner Dunn (NYC) and Mikey Flair</td></tr>
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Spencer Warren and Fred brought bartenders in from other cities and taught Pittsburghers the joy of mixology. The wealth of knowledge gained from Embury was priceless. Alongside Geoffrey Wilson and soon Summer Voelker we were making a name for cocktailing in the city of Pittsburgh.<br />
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<a href="http://www.youtube.com/watch?v=4AEyERlMi5Y">http://www.youtube.com/watch?v=4AEyERlMi5Y</a><br />
<a href="http://www.youtube.com/watch?v=94d4qE_eAdM">http://www.youtube.com/watch?v=94d4qE_eAdM</a><br />
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Maggie Meskey was a frequent visitor to Embury and learning a lot on her own behind Eleven's bar. <a href="http://plcbusersgroup.org/">Nathan Lutchansky</a>, <a href="http://www.drbamboo.blogspot.com/">Craig Mrusek</a> and John Pyles all spent time behind Embury bar before heading out into the Steel City to spread the Gospel of Sarkis. I took on Eddie Riddell as an "apprentice" and when Fred and Geoffrey both left Embury, Summer and I trained a new crew of future local celebrity bartenders; Mike Mills (Meat & Potatoes), Allieson Contreras (Verde), April Diehl (Gooskis) and Skooby.<br />
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Both Summer and Maggie ended up heading to New Orleans "Tales of the Cocktail" on the apprentice program, studying under the nations top mixologists, and bringing that knowledge back to Pittsburgh.<br />
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I eventually left Embury and took a GM position at Mio Kitchen & Wine Bar in Apsinwall, but was back once a week to help out on Mondays and train newer staff. Mio closed and I was back at Embury for another week before heading to Andora in Sewickley as GM.<br />
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At each location I brought the precepts of Embury to the cocktail program. Mio worked well... Andora not so much. Harder to get the guests to buy-in to craft cocktails was re-educating the bartenders to take their time and measure pours at each bar. I had Eddie with me at Mio, so that was easier. At Andora I had bartenders who were too commited to their bad habits, but those habits seemed to work for them in a bar that was selling more Yuengling then cocktails.<br />
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In the meantime Kevin Sousa was busy opening <a href="http://www.saltpgh.com/">Salt of the Earth</a> in Garfield, and had hired both Summer and Maggie as his bar managers. When Salt opened in the fall of 2010 Pittsburgh had it's 2nd Craft Cocktail bar. Summer and Maggie put together a limited cocktail menu that would complement Sousa's culinary vision.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14VmARDonWoWWWQqTawoeybiBgISsac8PGTDva_3zsPiGb_LlF3qr5cRGSfjxrGmvdQc0w6HeETyQDo6Aqyg051d0qOeUP46eWHlAb1r69VI8GpsBAhqgAMC0LnYsP2dwUFN1OziEZHLQ/s1600/IMG_0511.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14VmARDonWoWWWQqTawoeybiBgISsac8PGTDva_3zsPiGb_LlF3qr5cRGSfjxrGmvdQc0w6HeETyQDo6Aqyg051d0qOeUP46eWHlAb1r69VI8GpsBAhqgAMC0LnYsP2dwUFN1OziEZHLQ/s320/IMG_0511.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me at Spoon bar</td></tr>
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I returned to Pittsburgh city proper as General Manager of <a href="http://www.spoonpgh.com/">Spoon/BRGR</a> in East Liberty and immediately set to fixing the cocktail program there to reflect the craft cocktail education I had received at Embury. My bar manager Heather Perkins was enthusiastic to do more classic crafted cocktails as well, and with her help we redesigned to the Spoon cocktail menu to complement Chef Brian Pekarcik's cuisine. Suddenly, there were 3 craft cocktail bars in Pittsburgh!<br />
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Due to issues with the landlord, Embury closed soon after I started at Spoon. Though in it's wake other restaurants were dedicating more time and enthusiasm into their cocktail programs. At Soba, Rob Hirst was reinventing classic cocktails to fit the craft trend. Mike Mills took over the cocktail program at Meat & Potatoes and re-educated his staff. Erika "Jiggerfingers" Joyner was accompanying Maggie & Summer behind the Salt bar.<br />
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In Pittsburgh local restaurants opening placed significant focus on their cocktail programs. Verde, Bar Marco, Legume, Union Pig & Chicken all sought to raise the proverbial bar with complex, well balanced cocktails.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZYTBxjgbwJuXAL9Z6hCge48uG2axOsWUmjIx9nS1Eua93Px13U177kCqM6joEU5FBcFQAzfFV_k5jXewZBe_cC0z0QXmZDKrT3RKu93r3Yhp1Udu-LaMT2f3alU2ayYA5ivpH9tQin3v/s1600/headerHome.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZYTBxjgbwJuXAL9Z6hCge48uG2axOsWUmjIx9nS1Eua93Px13U177kCqM6joEU5FBcFQAzfFV_k5jXewZBe_cC0z0QXmZDKrT3RKu93r3Yhp1Udu-LaMT2f3alU2ayYA5ivpH9tQin3v/s1600/headerHome.jpg" /></a>In Spring of 2011 Maggie, Spencer, Summer and I (alongside 30+ founding members) celebrated the founding of the Pittsburgh Chapter of the United States Bartender's Guild. After months of membership drives, filing paperwork and hosting "Punch Socials" the four of us, as acting founding officers, finally got notification from National Headquarters. The 25th chapter in the National organization brought credence to the Pittsburgh cocktail scene. Pittsburgh had arrived on the craft cocktailing scene.<br />
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Now Pittsburgh boasts numerous locations where a patron can get a great cocktail. From older established spots that have welcomed the trend such as Big Burrito Restaurant Group to Kelly's in East Liberty, to newer opening locations such as Harvard & Highland (Kevin Sousa & Summer Voelker), Acacia (Spencer Warren), Rowdy Buck (Phil Ward). More owners are looking to support the craft cocktail theme, such as Tender which will be opening by February of 2013 and boasts classic American cocktails with classic American food pairings. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z3MFgD3CmiGzXbT-JwvdVvGwC3HmN3t5I3OLIy4S70ZkXeW5vYz_G9WNhyphenhyphenRz6RTR7LTJBKyAIrazdETI7QNZ9936Zb9XbU12WiJdTLGwnNT1mN-xDbzZlFNg-HG5aTcoAC3eMpfsHZjO/s1600/DSC_0174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z3MFgD3CmiGzXbT-JwvdVvGwC3HmN3t5I3OLIy4S70ZkXeW5vYz_G9WNhyphenhyphenRz6RTR7LTJBKyAIrazdETI7QNZ9936Zb9XbU12WiJdTLGwnNT1mN-xDbzZlFNg-HG5aTcoAC3eMpfsHZjO/s400/DSC_0174.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rob Hirst (Soba) Mike McCoy (Sienna) Alyssa McGrath (Spoon/Dish) Jim Young (Salt of the Earth), Summer Voelker (Salt/Harvard & Highland) at USBG Pittsburgh event</td></tr>
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This proliferation of Craft Cocktail Bars shows Pittsburgh's population is not only open to the concept of craft cocktailing, but welcomes the newer bars with admiration, enthusiasm and a quivering liver.</div>
Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com1tag:blogger.com,1999:blog-5286105475730923019.post-38170744838751205452012-10-03T21:08:00.003-07:002012-10-03T21:08:25.283-07:00The History of Craft Cocktails in Pittsburgh Pt.1<div class="separator" style="clear: both; text-align: justify;">
There is a saying: "everything happens in Pittsburgh 5 years after New York City". That has certainly been true for the current Craft Cocktail (or Pre-Prohibition Cocktail) bar explosion. The argument could be made that it's even taken 10 years to fully bloom in Pittsburgh? In 2012 the new trend that has developed in the restaurant and bar world is finally taking root here. Like so many other forms of art, it has evolved with a distinct, Pittsburgh touch. The bartenders who have taken up the cause have been forced to create a hometown cocktail culture primarily by visiting other cities or studying books, trade magazines and online resources to emulate the cocktail craze sweeping the country. Like our music scene which has very little influence from touring acts (Pittsburgh is not considered a viable stop for up-and-coming independent performers - though I should mention this changing as well) we've had to improvise, and that improvisation has given Pittsburgh a very unique "sound". </div>
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I imagine in the 1880's, before radio, television or the internet, that trends reached Pittsburgh 20-30 years after New York? Which might explain the lack of cocktail culture in Pittsburgh when the rest of the world was seeing an explosion of this new style of imbibing. By the time the news hit Pittsburgh, the city was probably gearing up for Prohibition? There are no articles about Pittsburgh bartenders in local archives. The only evidence I could find that there were any disciples of <a href="http://en.wikipedia.org/wiki/Jerry_Thomas_(bartender)">Professor Jerry Thomas</a> to be found on the Three Rivers was from David Wondrich's book <i>Imbibe</i> where a recipe for a Bronx Cocktail was credited "A la Billy Malloy, Pittsburgh, PA". But even then, it was well know that Billy Malloy was not the creator of the drink, only credited with the 'first on record' in William T. Boothby's <i>World Drinks and How to Mix Them</i>. </div>
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Pittsburgh is no stranger to a cocktail scene, but cocktails have always been overshadowed by Pittsburgher's love for beer. The strong Scot/Irish, Welsh, German and Eastern European immigration to the steel city fortified beers stranglehold on the imbibing population. East Carson Street has often been noted in the Guinness Book of World Records as owning the highest density of bars per square footage. Originally the number of bars were built to satisfy the steel workers who would end a shift and cross the street to the closest watering hole for a beer (or two... or three) before heading up the the steep slope steps towards home (and to often stop at another of the numerous saloons that littered the hillside, conveniently located next to the slope steps). Presently, the bar proliferation serves to quench the thirst of thousands of students who attend one of the many educational institutions that reside in the 'Burgh (Duquesne University, University of Pittsburgh, Carnegie Mellon University, Chatham College, etc...). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeurLtCbYCfpP2wfxS3r9C-nqXpi9uHWYX2mOTS45-lHxUfu-TPLVbLAbMEYg9ofkRQvcNM88CceCEZ6sVkWFh7M32H642UNpEmwEoh6IitjyE8YAKKceBted9c8EHEwBazmuOvglfbB4/s1600/DSC_0029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeurLtCbYCfpP2wfxS3r9C-nqXpi9uHWYX2mOTS45-lHxUfu-TPLVbLAbMEYg9ofkRQvcNM88CceCEZ6sVkWFh7M32H642UNpEmwEoh6IitjyE8YAKKceBted9c8EHEwBazmuOvglfbB4/s320/DSC_0029.JPG" width="212" /></a> Pittsburgh social archives are littered with cocktail parties and receptions... but almost all take place after Prohibition. While I certainly doubt cocktails were not being made during the great cocktail boon of the late 19th century, I could not find any written articles in my meager research (to that end, I would relish any information that a reader might possess). One interesting piece I did find was written in a <a href="http://news.google.com/newspapers?id=wX5IAAAAIBAJ&sjid=5GoDAAAAIBAJ&dq=puddler's%20cocktail&pg=2833%2C5433102">1932 Rochester Evening Journal</a> article by a NYC traveller on a steamship headed for England where "The tall cedar of Lebanon, Sam Hellman, bumped into an enthusiast from Pittsburgh who insisted upon being joined in a Puddler's Cocktail - straight whiskey with a chase of beer." Reinforcing my Pittsburgh=Beer argument. Later bartenders confused by <a href="http://news.google.com/newspapers?id=wX5IAAAAIBAJ&sjid=5GoDAAAAIBAJ&dq=puddler's%20cocktail&pg=2833%2C5433102">Puddler's Cocktail</a> would soon realize that it is a simple Boilermaker, which coincidentally was created in Pittsburgh by the blue collar steel workers. Gary Regan writes in <i>The Joy of Mixology</i> "Indeed, the boilermaker was popularized by 19th century steel workers in Pennsylvania, who drank to wash away the taste of factory life. It's not a story with a lot of romance. It was such a horrible job, you'd just want to slam a whisky before you had your beer."<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></div>
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The History of Craft Cocktail in Pittsburgh should mention that the foremost authority on antiquated imbibing, David Wondrich, was born here in Pittsburgh in the early 60's. How much that affected his love for classic craft cocktailing, I'm wary to say, but certainly he grew up in a time when the bar was a very important part of the social structure in Pittsburgh. As previously noted, the workers from the steel mills would, without fail, visit the saloon closest to the gates of the mill that they exited and end their shift with a beverage. Many bars had urinals built into the bar so the patrons could relieve themselves while sipping on their pousse-cafes (read: Boilermaker). You can't get any more comfortable in a place than that!</div>
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And so cocktails in Pittsburgh were primarily ignored for over a century. No mentions save for numerous high society charity events labelled "<u>Cocktail</u> Party" or "<u>Cocktail</u> Reception" or "So-and-so wearing this gorgeous <u>cocktail</u> dress". Police logs replete with a disturbing amount of news stories mentioning Molotov <u>cocktails</u>. News coverage was limited to "New <u>Cocktail</u> Lounge Opening!" but nowhere was there a mention of what the bartenders were creating behind the stick or if these "Cocktail Lounges" even served cocktails? <a href="http://news.google.com/newspapers?id=zXcbAAAAIBAJ&sjid=vUwEAAAAIBAJ&dq=cocktail%20pittsburgh%20historic&pg=2266%2C7101468">Childs Surrey</a> Bar opened in 1946 with the motto "Let's Hurry to the Surrey" and beautiful Jerry-Thomas-worthy illustration of a cocktail, but no corresponding news about how the cocktails were crafted, how they tasted or what was on the menu?</div>
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The 1990s changed in Pittsburgh. Alternative weekly newspapers InPittsburgh (later InPGH), City Paper and Pulse targeted a younger audience and the drinking culture could not be overlooked. The larger daily newspapers followed suit. <a href="http://www.bigburrito.com/">Big Burrito Restaurant Group</a> were following trends in NYC and saw the impact NYC cocktails were having on it's dining scene. South Side entrepreneurs Scott Kramer and Steve Zumoff created the Lava Lounge from the remains of an old steel workers bar called the Liberty Bell with the dream of creating a great cocktail bar.</div>
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In the late '90s Don Bistarkey was the King of Pittsburgh Cocktails behind the bar at Lava Lounge. Two time InPGH Magazine "Bartender of the Year" recipient, Don could not only create a classic cocktail, he could also share the history of the drink, as well as some jazz-infused footnotes to the cocktails popularity. Don was a soundman at Lava Lounge when originally trained by Joe Beckham who later moved to Philadelphia to open <a href="http://www.walnut-room.com/">The Walnut Room</a>. There were few people working behind the bar who took that much care and consideration in their craft. Not to say Pittsburgh didn't have any good bartenders who could make a delicious drink and make you feel at home, but Don took the guests experience to a whole new level. Lava Lounge was a temple to the cocktail while Don was behind the bar. People came to see Don and if he was working that night, chances were you were going to bypass your standard Guinness for an opportunity to have Don make you something you'd never order for yourself... because you'd never heard of it.</div>
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I was bartending myself, down the street at Club Cafe and Cafe Allegro, but my knowledge of mixology was limited to Mr. Boston drink recipes and an outdated Harvard University Master in Mixology certificate. Don had engaged something deeper. A love for the craft. He could recite long lists of cocktails and techniques that had long since been thought extinct, drowned in a sea of Cosmopolitans and Lite Beers. Don was the Noah of the Pittsburgh cocktail world. It was no wonder that organizations such as L.U.P.E.C. would go to Don for recipes and histories behind endangered cocktails or to create new cocktails such as the <a href="http://www.lupec.org/events/2001/falala/essay.html">Red Velvet Swing</a>. He introduced me to King Cocktail Dale DeGroff's writing. He gave me an appreciation for the bar and all it can aspire to be for a patron. He inspired me and other up-and-comers to the cocktail scene, including a starry-eyed newbie Lexi Rebert who gained fame as one of Pittsburgh's preeminent bartenders and songstresses.</div>
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Alongside Lexi and Don was Amy Beatty who had also won the prestigious bartender of the year award, and also a young man who barbacked for Don, and directly trained under him, named Phil Ward. Phil eventually left Lava Lounge, travelled Europe, moved to NYC, worked at the best cocktail bars in NYC and eventually opened his own bar called Mayahuel which won Spirited Award "Best Bar in the World" at New Orleans annual Tales of the Cocktail.</div>
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When I took over the helm at Cafe Allegro, I was fortunate to have Don come work our bar for a short time. He taught me the secret craft of bartending, the craft that skirted the Roses Lime Juice, sours mix from a bottle and Vodka martini, and dived feet first into fresh squeezed juices, bitters and Gin cocktails. Where bartending was not about pouring, but about perfecting. The Cafe Allegro cocktail menu changed from a menagerie of flavored Vodka martinis to include the full spectrum of the spirit world. We started making infusions (then unheard of), house-made syrups and limoncellos, we stocked the best quality spirits for the specialty cocktails, and we added Whiskey, Gin, Tequila & Rum drinks to our Vodka heavy menu.</div>
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Don left Cafe Allegro for the newly opened Tiki Lounge which again harkened back to an era of well crafted cocktails. When originally opened it boasted the greatest collection of rum ever to assemble on a back bar in Pittsburgh. Don and the staff took their time mixing beautiful Tiki drinks in appropriate glassware, surrounded by walls adorned with bamboo, thatch huts and cascading waterfalls. It was a glorious place when it first opened in 2002, but before long the shot-and-beer crowd required the bar to slowly allow the Vodkas to invade the rum shelves until all that was left were a collection of Bacardi flavored rum rubbing shoulders with Stolichnaya flavored Vodkas.</div>
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But in all, these were small blips on the radar of craft cocktailing in Pittsburgh. While Big Burrito continued to push the envelope in their numerous specialty restaurants, and smaller independent restaurants were playing around with their cocktail lists, the majority of cocktail programs in Pittsburgh were over sugared, flavor Vodka laden mixtures that did nothing to "... whet the appetite... stimulate the appetite... be pleasing to the palate... be pleasing to the eye... have sufficient alcohol flavor to be readily distinguishable from papaya juice..." as noted cocktail author David Embury would recommend.</div>
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In New York City <a href="http://www.mlkhny.com/newyork/">Milk & Honey</a> opened in 2000, <a href="http://employeesonlynyc.com/">Employees Only</a> opened in 2004, <a href="http://www.peguclub.com/flash/">Pegu Club </a>opened in 2005, both <a href="http://deathandcompany.com/">Death + Company</a> and <a href="http://pdtnyc.com/">PDT</a> opened in 2007. Violet Hour in Chicago opened in 2005. All across the world, from London to San Francisco, craft cocktail bars were popping up everywhere.<br />
Meanwhile, in Pittsburgh, a good cocktail was relegated to the pre-dinner crowd who had the good sense to show up half and hour early for their reservation to get a cocktail at notable restaurant bars like Eleven, Tamari, Yo Rita, Soba, Casbah or Dish. At each of these bars, and select others, bartenders were expanding on their craft, playing with new flavors and learning techniques from aforementioned books and now the more accessible internet. But it was all very elementary. We mostly muddled our way through recipes without the proper knowledge or training or prestigious genealogy that other city bartenders boasted. </div>
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Until we had our first Pittsburgh celebrity bartender who could teach Pittsburgh bartenders craft cocktailing in practice, and a food critic who had partaken of the wonderful potables which other cities offered and was willing to encourage the newly changing cocktail scene in Pittsburgh.</div>
Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-21167033360015998822011-12-04T11:53:00.000-08:002011-12-04T19:31:12.210-08:00My Kinda Town...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Cvrynj7Wb2n1iHZ7qUQRMx0JKIe1OD7-7d1p488F8MWOTK9Nxn6FQihaqBQ-wlf0ntaT4ercKOdWexGxt3f1TPGYkohrj77OCPRaJoF9gp-97LmsP5nENqZ7-iub3W1sH9Z3p9ujBBw-/s1600/get-attachment-7.aspx.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><div><div style="text-align: center; "><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxEvcytNU1bQKTFIhl1nls1_A11DBZ5xNANoro2jXq7La1lImyhpPDyBmbJQqaruZ3cAcTEAp1iTDdKEeMB5p08cSWot5zUeGujG0imdPdlHCNTEMfgQGQ_TBaXzswrNOU1ipaa3CBqE/s1600/286089_10150274862273516_583588515_7529318_6059926_o.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFTC5zPXF-CxN_Ftu9oYSNJgWqYTQJ0GmhfdNeyzEhJh7a_4UJby5a3xxBiMbd7EW0DnkSky7OBFyVJXZpJCEM6wZCZTILtSnLJWzwhcs51etoHOqcwuoNyzxGU0NDkugnHJ5jCmQXxQ/s1600/SDIM0325.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFTC5zPXF-CxN_Ftu9oYSNJgWqYTQJ0GmhfdNeyzEhJh7a_4UJby5a3xxBiMbd7EW0DnkSky7OBFyVJXZpJCEM6wZCZTILtSnLJWzwhcs51etoHOqcwuoNyzxGU0NDkugnHJ5jCmQXxQ/s320/SDIM0325.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5682473238816309234" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 180px; " /></a>Yeah, I know... corny opening. Can't imagine how many times that line has been used as an introduction to an article about Chicago. But it is my first trip, wanting to visit since the early '90s. Finally, 20+ years later, my brother invites me to the windy city for his bachelor party, and I have the opportunity to visit the city that has affected me with both it's cocktail and culinary influence. So please allow me this one trite opening and read on...</div><div><br /><div><div>Through Priceline I was able to book flight and hotel for 2 nights for under $300, and I was on my way.</div><div><br /></div><div>First night there was regular bachelor party fair. I arrived at 9am (after working 'til midnight the night before and catching a plane at 6am) and met up with my brother and his friends. We drove to Wicker Park for lunch and after much searching and indecisiveness we settled on a barbecue spot called Lillie's Q.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxEvcytNU1bQKTFIhl1nls1_A11DBZ5xNANoro2jXq7La1lImyhpPDyBmbJQqaruZ3cAcTEAp1iTDdKEeMB5p08cSWot5zUeGujG0imdPdlHCNTEMfgQGQ_TBaXzswrNOU1ipaa3CBqE/s200/286089_10150274862273516_583588515_7529318_6059926_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682474244543557234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 120px; " /></span></div><div><div>Offering a nice selection of all the barbecue greatest hits, we stumbled upon a highly rated barbecue joint that also specialized in Moonshine cocktails. And, as this was a bachelor party, we decided to start imbibing at lunch. I had a the Morning Lillie to start with, a version of Bloody Mary made with moonshine. The moonshine added a subtle sweetness to the drink that worked well with the contrasting spicy and savory characteristics.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9Oh4Q3Fri-j9wUUPvlhUFiQ7PmUQwyUtwVUal90RKEUhygTqa5C-HTb2T1l1c3mZvgcwRX7RWIdrU5ZDJzqcgIyNP2ILQxSXQNmR1ydUXEnTgyBfZeBgQPMNau6BY0-xz3HI8TK_XeI/s200/280052_10150274842073516_583588515_7529193_6147427_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682474243724683218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 120px; " /></span><div>Second round was a M&M&M which stood for moonshine, Maker's Mark and mint syrup. The mixologizing at this small pub was evidence of how the cocktail culture was becoming entrenched in even the simplest bar set-ups in Chicago. Another well balanced delicious cocktail, as was the next one Lillie Q Rita; Margarita with moonshine and barbecue smoky sauce added. Finally, I had to try the Lillie's Oyster Shooter. That was just the pick-me-up on-your-way closing act I needed to help me forge ahead into the evenings festivities; moonshine, bloody mary mix, fresh oyster shooter.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uJhTTS0-_HLUbZ42kDSy_3J465ahhDIM1jIcUP7OtfsXq2J5Ma28JimioF2BjG2a6yf_vnSoyMgp5rdeyRXfYhR1f7nYjTh7BuuXHp3Hcwe9Fi7D-wAXhTomchV1CJ1v4Uxr6cPNU0A/s320/SDIM0313.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5682472239134867618" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 180px; " /></span></div><div>After lunch we regrouped at the hotel room. Drank some Bud Lite, played some caps and readied ourselves for Bachelor Party Battle. The evening was typical bachelor party fare; bars, pool halls, Guinness, Harry Carey's for dinner, a bottle of Chapoutier Le Bernadine 2008 Chateauneuf-Du-Pape, Maker's Mark on draft at our own private table.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKIVbQakMLhgMvakJLSXIozJ1V0829TlgHofv_bHsgsBsU_fsM-56Jppl1mrMzvfNBKCMxnTbzXETWQtxDoRE0OTtljWYHD1Uf7R0vgjpCZfg3aRkIyKNnor4WmBTVWNlJ2TSejJoAoQ/s200/279868_10150275083133516_583588515_7531858_192116_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682474252235751282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 120px; " /></span><div><div><div>Amid the calamity of a bachelor party, there was a bright spot when we visited my friend Fred Sarkis at Sable, a glorious new cocktail bar in the heart of Chicago that was dedicated to the art of mixology. While the V.E.P. Green Chartreuse shot was happily accepted, the stop off was bittersweet. I did not have the opportunity to fully engage this amazing temple built to the gods of carefully crafted cocktails. Walls of liqueurs, liquors, bitters, and bourbons greeted us, but our destiny, if only for this one night awaited us elsewhere.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cOnuC2raJ1UkZjmIFYPB_VWGl4PHnGODv0G8n0aWBkZOY-ZpmL8VRAVYWX3SwZbBUwU1xXuHYw4ZMzrldkMIjWzWbVOKtX10P_ss3MSJCmR2tXSYuALeU9cbvE-2LuQzsdJF-hqZAU2P/s320/get-attachment-14.aspx.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682478863459164738" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 192px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9Qrsqo8vK6Cz9AG2ZlJVtvTaqn77OAJ6OWF6eUwQayn3SkXMUaxFLgc7YlFNYAffN4prGGSlx1CVmjON8nQc_OU8w1WEuQb-z1zc6e5FsQeZRSamlDhXbPQMw9ZDht83CoAqYbmOo0Q/s320/get-attachment.aspx.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682473227551082562" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 192px; " /></span></div><div><div>After the pool halls and Irish pubs I bid adieu to my companions, ending the night with a drunken subway ride back and forth, completely lost in the city, riding the rails by myself at 2am, finally finding my way back to my hotel overlooking Grant Park and a restful night, to gather my strength for the following day.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyfXCkOVNA33qBK7sok_JzmbkWAiWSHqPvSRA_G2Q7NGO4W6buAZVZgGk1Nxdz4-54_zWV1jzQaEh02Ux3FS3lgRjQuf9dBlqe766x6kz4qPELatJ59ctWGDqOboo3TGpiJ4fDCfU488/s320/SDIM0314.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5682472242953908194" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 180px; " /></div><div>My brother and his friends had left early the next day, but I had planned my trip to take in more of the sights, sounds, smells and tastes of this city which had so long eluded me, by booking another night at the Chicago Essex Hotel. I woke up around 10 and made a few calls to friends who were living in the area. Most importantly my good friend Claire who was a dear friend from college and even a bridesmaid at my wedding. I wanted to revisit Wicker Park, after having spent a few hours there the day before and seeing all the great places to visit. So I was back on the train and headed west.</div><div><br /></div><div>The day before as we looked for lunch, I had texted Claire for recommendations, and so I used those recommendations today, as I wandered around Wicker Park area. First stop was Big Star a taco bar that's part of One Off Hospitality Group (kinda like the Big Burrito Restaurant Group of Chicago) There stellar family includes Violet Hour, Blackbird, Avec and more. I just wanted a taco. Which apparently everybody in Chicago on that Sunday morning wanted as well. There were no tables and an hour long wait. So I moseyed up to North Ave and walked around for awhile, did some window shopping, priced some Mallort, before returning to Big Star. Still a wait, but at this point I was getting hungry so I headed to a place I'd seen that interested me called Piece. </div><div><br /></div><div>It was a pizzeria and brewpub emulating the '60s hippie counter-culture. I found a spot at the bar and ordered a single pie and some house brew. The Red Sox were playing the White Sox on the big screen TV, and as I was in enemy territory I silently rooted on my home team and enjoyed my lunch. As much as we love our wives and husbands, there is a secret thrill in traveling alone, and being able to order that green olive, garlic and pepperoni pizza that your wife will never let you eat at home. </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jICjoCHB7ylTWOx-s616tKbb2GLEHKP8Uyd2YF3JS9HnN3OQfubSGgWOFIRd7a9yQS56kKX-UWcakBvWuS-vtJUPMDDXHrz3TsN_V33aQ7YoagxT18_8NYSGHnmjVtxFcAzRPh1za_FB/s200/278485_10150275758018516_583588515_7539065_378169_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682477880530128306" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 120px; " /></span><div>That and a cold glass of Piece's Top Heavy Heffe Weizen made for a perfect lunch. Piece has a limited back bar selection, but why would they need it when the beer was this good? Tattooed staff and chalkboard menus adorned the walls and I was sad to leave, but there was so much more to experience.</div><div><br /></div><div>I headed to Big Star again, and yes, again, they were on an hour wait, with no room even at the large circular bar which was the centerpiece to the restaurant. So I was back on the train and headed downtown.</div><div><br /></div><div>I retraced our step from the previous night and took a walk along the river, and was about to head back to the hotel when Fred Sarkis called. Wanted me to meet him for a late lunch/early dinner. Back on the train. </div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvwkVO-gsG15y2O2KqoKFaccRVNwuM4red88qysDxryKoOmgeO9u4AIs0Krn96Qq3DQkslLjGl04Jj0yInMeX1tlMfVBWfpke1k5UfafN5Cao5RxiQbngI1-PUDU5VUa_SLk65hcvCpQ/s320/get-attachment-11.aspx.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682472253990394098" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 192px; " /></span><div>I met Fred at a restaurant called Avec, which was right next to the also famous Blackbird. Fred was seated at the end of the bar. I was still a little full from lunch, so wasn't expecting to eat much. I ordered a glass of wine, a Spanish white, and Fred went ahead and ordered some food to share. As I said, I was not particularly hungry, but when the food came out and I had the first bite of each dish, well, a second and third bite soon followed. </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2qe4xFC0t1hqDiTXpd3hxUMUhXrfP4YLB9X1Fl6S0wN27vZxpAaiNGx-Kcpoxx7bjZ7nQC3M-NFUepOxei4xhsWtTavjpH0-Eda-8M2O-ljBgSHSnOs7WQKGEUaLn8_7BeVIDeOz5-3P/s200/277669_10150275893023516_583588515_7540850_3556941_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682477885685595378" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 120px; " /></span><div>We had crispy pork belly crostini with peaches, marinated kale and white beans. We got marinated hangar steak with summer squash, asparagus, apricot and bone marrow. Fred got an octopus special which was cooked as tenderly as I'd ever had octopus. And the star of the set was chorizo stuffed medjool dates with smoked bacon and pequillo pepper-tomato sauce. </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4v6DeveY3TgMXYGSLJfAaWykDPj672dX7Svcc06SvXc68D5TuI4Olsslp3UHXpOgXgvA7g_E7pKcwkyp3gakKHPSLqe7eM9Ehkg2jV6kHNnaMsoMBRtWDE49PBsjTnIznoWE3U90LiDN/s200/271201_10150275890723516_583588515_7540814_2566482_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682477881843754610" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 120px; " /></span><div>The sweetness of the dates combined with the spicy chorizo and smokiness of the bacon, acid from the tomato-pepper sauce... my mouth waters thinking back to that dish. The location was very utilitarian, one long bar (or dining countertop) stretched the entire length of the restaurant, with long communal tables opposite the bar. 3 people worked the kitchen which was exposed and shared space with the end of the bar. It was impressive how few people they needed to put out such mind-blowing dishes.</div><div><br /></div><div>After Avec, Fred brought me across the street to Sepia, which he said is one of his favorite bars in Chicago (he may have even said "favorite"). Sepia had a lot of exposed wood and antique varnish with numerous photographs throughout the restaurant which were all... you guessed it sepia toned. The space was warm and inviting but also winked an eye at modern craftsmanship through it's use of space. Apparently it had been a print shop in a prior incarnation. We were full from Avec, but the Manager insisted on sending out a cheese plate, </div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0ScRaRn3hctRwds2zDeY5paCc5mr9MyZND8sA9TAVLDVkthgSIb_hlSYHZdNu_r5dgijvQJkivBNxJDuyuYsz4xewXHPpjmrslSGqsv5Y8u-dVHgxp3oGiEtuP5V5wgDLV5bkLMOyCk/s200/277787_10150276290583516_583588515_7545916_3594511_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682474247134289730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 120px; " /></span><div>which we could not pass up. I needed a strategy for choosing what to drink from the massive cocktail lists I'd been presented at every stop. So I started my strategy of picking cocktails that had Green Chartreuse in them. I figured I'd get the most varied results by sticking with one modifier liqueur. And the strategy paid off immediately at Sepia. I got the Boston Martha to complement our cheese plate, a terrific blend of magnolia and oolong tea infused Bushmill's Irish whiskey, Yellow Chartreuse, honey, lemon, egg white and orange bitters. Great mouthfeel, just the right amount of sugar vs. bitter, with some subdued floral notes. The whiskey was definitely the work horse, though.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIeh9nv4VB0vwoutmbiRgexkPe770eXRK7tcF4TYSQ1kLJuF-ONXQ-GurW6hGOVgUOnyyzhp4-xBhqvs73utsrcHd54mjHCB8Pu80a4YeZuenmPmmCGJIGfEp0EliMKh2c5iXnvFEsI_9/s200/277461_10150275943103516_583588515_7541531_2826570_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682477890253726658" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 120px; " /></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span><div>It was time to meet Claire. We had originally planned on going to Aviary, Grant Aschaltz new cocktail kitchen. I had been excited to try it out, as I'd heard great praise from both the media and from friends, but apparently in the last few weeks they had discontinued Sunday service. I was disappointed, but that only gave me an excuse to return to Chicago at a future time.</div><div><br /></div><div>Fred had offered to drive me back to Wicker Park, where Claire and I had settled on Violet Hour as a place to meet. Violet Hour was a destination for me on this trip, and while Claire had had reservations about going, due to a past poor experience, she complied and we were to meet up soon... after 12 years of not seeing each other!</div><div><br /></div><div>Fred knows everybody! So it was no wonder he knew the doorman at Violet Hour and we chatted outside for awhile before gaining access to one of the premiere cocktail lounges in the world. Violet Hour is directly across the street from Big Star (which was still on a 2 hour wait). The front of the building looks like a long brick factory wall, painted yellow, with a tiny doorknob for an entrance. No signage, no logo, no windows... nothing! And if I hadn't been with Fred, I no doubt would have missed it completely. We entered the door into pitch blackness. A sign hung on the inside of the door which I neglected to see which read, among other things "no cellphones... no baseball hats... proper attire requested". I was in violation of 3 of the basic house rules. Cocktails and munchings at Avec & Sepia had cut into my planned sprucing-up-before-the-big-night-on-town. So I showed up at Violet Hour in my fanciest Green Lantern t-shirt and a classy Pittsburgh Steelers ball cap adorning my shiny scalp. Later I would break out my phone and start snapping photos of the cocktails we consumed. Fred was too much of a gentleman to point out my egregious faux pas.</div></div><div><br /></div><div>Once we passed down an unlit hallway, through velvet curtains, we entered into an enormous warehouse that was redesigned into a luxurious house of cocktology with beautiful large backed chairs in circles around short tables, the length of the old storage house seperated by large velvet curtains as the ones we'd passed through to enter, and fully stock bar running the length of the building housing every obscure potable you could find under one roof. The entire lounge lit only by candlelight, it took awhile for our eyes to adjust, but once they did it was amazing how well we could see in the dimmest lighting I've ever been engulfed in.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHJmzLz-YcPTnDZjr7Jp3vu6sWFqog2uPnI0AtFm1SFFhZda4bI4li6swIBgociPKD1ttjFu1WfIqXoWbjGj5xRktykIl0i4W8agv0QE5e3-Ig9Aevdvf-hzSkMPzUNQioYrWl4-ZcNU/s320/get-attachment-2.aspx.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682473235020708882" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 192px; " /></span><div><div>Finally Claire arrived and we ordered some cocktails. I stuck with my Chartreuse strategy and firstly ordered the Fang's Out; a blend of Junipero, Antica Carpano Formula Vermouth, Green Chartreuse and Cynar. The Green Chartreuse stuck out alongside the sweet vermouth and bitter Cynar, while the gin gave a solid foundation for which the other components could build upon. The next cocktail was my favorite of the two: The Pusher Man, Lunazul Blanco tequila, pineapple, egg white and Green Chartreuse. Something about tequila, pineapple and Chartreuse... it really does work so well together. Sweet, herbaceous, smoky, peppery all frothed up and made lighter and heavier at the same time with the egg white. Claire had the famous Juliet & Romeo, and it changed her opinion instantly about Violet Hour. The bartender shared a shot of Chartreuse with us and again we were moving to a new location. Claire mentioned Big Star and I laughed out loud.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51or0vsujy5reDhI_7XLCndjVxr4__lwywDp7tcN0tWgjjVWxWQDIArY35sraOEeeeDQ1dDQVKwvVyEz0EPZOctqthylKxlSc5mgXmfK3P7NVHDlm9fEjgw_8jjgEB49xIIYZLYDGMW33/s320/get-attachment-5.aspx.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682476615353678562" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 192px; " /></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSclTc_qZBjSJuZAzZXU_tPEY_FPbpgl746MWlfdJp-EZXwLCpqZiQWF6EZ-5mDYhfWTgLxGlJOh0FKnQa5td4Aak0F7gDGMFQIE4XqNFoXKVUDVR8k0lLLUXy3Cng1KRi1qnOBLkF4EV/s320/get-attachment-3.aspx.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682476600958753250" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 192px; " /></span><div>But, sure enough, as one of the premiere yoga instructors in Chicago, Claire also knows everybody, and the hostess at Big Star was no exception. We were seated within 15 minutes! Claire was a regular at Big Star and recommended a few dishes which followed our cokctail deliveries. I started with the Pine Belt Punch; Lunazul Blanco, Green Chartreuse (again?), cucumber and lime. Light, refreshing and perfect Chicago patio cocktail. </div><div>Then, I made the switch. I was off the Chartreuse, and I went for the Rio Bravo. While there was no Chartreuse, this cocktail had other enticing ingredients that I could not pass up; Sombra mezcal, Lunazul Blanco tequila (remember I said that Big Star was part of the One Off Hospitality Group, which explains why I was drinking so much Lunazul Blanco), strawberries and Gosling's ginger beer. It was a good choice (could've been made better if Chicago had access to Natrona Bottling Company's Jamaican Ginger Beer) that pared well with Claire's food choices; Taco de Pescado and the almost famous </div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAzLdTWf-30vCyNkCWJz4vIYS5wcJTmjeVhLLrNYTv_UrnBH_PB2eYyfXGS6ZXxX3vVeX0yTlgPsjxRwNMTIDHxIBoSMaZpZzDtFxauraOBvWUfRMrJilsF6b74aqEyU71fPWrBQULGT8/s320/get-attachment-4.aspx.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682476601826541202" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 192px; " /><div>Taco de Huitlacoche: roasted corn, corn truffles, fresh oregano, chipotle, avocado and cojita cheese. Even Fred had mentioned thus earlier in the day when I had told him about my numerous attempts to eat there. It was well known and the praise was well deserved. At $3 a taco I could have eaten a dozen if I hadn't already gorged on Chicago cuisine all day.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16DCpklm_z4E7puYlwSD5-1LlBMpB7MQw7z4u3MV4mWiCnPVhl43beENj2DXPyqtukHAkjafi_1Iu3pzyb0dinGF0xZ4V4J3zISHuYyOf4a7W9KzmE_oT5Rn2SUvM4x3NEQZ3Lqj9YNet/s320/get-attachment-13.aspx.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682476611434028802" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 192px; " /></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span><div>The night ended, Claire and I said "goodbye" and I was back on the train to the hotel. I felt an overwhelming sense of accomplishment, as well as an overwhelming sense of satiation. In one day I was able to visit Piece, Avec, Sepia, The Violet Hour and Big Star. I was able to revisit old friends, and spend some time with my brother before he takes the great leap into marriage.</div><div>Chicago is an impressive city, on the cutting edge of culinary and cocktail culture. Every corner seemed to boast a unique, enticing kitchen, a knowledgeable bartender plying the trades of his exotic well-stocked back bar. Innovative, enterprising, experimental... Chicago truly is my kind of town, and I can not wait for the next visit.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Cvrynj7Wb2n1iHZ7qUQRMx0JKIe1OD7-7d1p488F8MWOTK9Nxn6FQihaqBQ-wlf0ntaT4ercKOdWexGxt3f1TPGYkohrj77OCPRaJoF9gp-97LmsP5nENqZ7-iub3W1sH9Z3p9ujBBw-/s320/get-attachment-7.aspx.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5682478870336094946" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 192px; " /></span></div></div></div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-91219688701072829312011-06-14T08:18:00.000-07:002011-08-17T10:17:43.893-07:00The Last Days of Mio Kitchen & Wine Bar, an insiders point of view<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iSYUQub9_Nt7yiBDteddWnsg_mSAy4XN0bQyBZ882EelFTf50y9FVq2O8fmoanr48ZfTy8FiFH22Unvfqj0Vke51eQGRORjLGzlM4hSjA8zQ-mykZYlxNsyKqPnrl1nLEnE4XtdNpMdf/s1600/DSC_0002.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOmM14J6ofHnNDFPuxT8s6LJ4Lu04xq_Vtaf0Qjj00dJfupOEoF8kiZpmtXxKm6mlfye05icH9Y20GOP8yjiNxVb4-dRyShiKxZFwBoDGPHhRNrxsHtHrKJq2AzVYVHy6WtUiv10mrezx/s1600/DSC_0015.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4Bi_tAp8F_XQgfc9g4-WGs-JyAY18nNi55dvpusBc41wJnPl_JzQtt9hWYvylH6V2kBJ67k4AqILEe6_eyDQdFdfq9n5XOgKsRdVzmQ1fXPzsi7X6e8RfFX6xqrxfNHPiNSEJJUglx2A/s1600/DSC_0019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4Bi_tAp8F_XQgfc9g4-WGs-JyAY18nNi55dvpusBc41wJnPl_JzQtt9hWYvylH6V2kBJ67k4AqILEe6_eyDQdFdfq9n5XOgKsRdVzmQ1fXPzsi7X6e8RfFX6xqrxfNHPiNSEJJUglx2A/s320/DSC_0019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641868678439215458" /><span class="Apple-style-span" style="color: rgb(0, 0, 0); "></span></a><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">When the Chef calls you into the office, it's never good news.
<br /></span><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"> </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> On this particular day, at 10pm, service was slowing down and Chef Matthew Porco had just come in from the newly opened pizza shoppe just down the street. He was covered in flour, head to toe. It followed him through the upstairs hallways, an ashen monkey doppelganger clinging to it's host. I was leaving for vacation the next day, and thought he just wanted to discuss the upcoming week with myself and Cara Moody, the server who would be handling all managerial duties while I was on leave. When we got to the office, however, the topic of discussion turned out to be very different.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"> </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">"I've got bad news... Mio is closing. We're gonna run through the next two weeks and close on Saturday, August 28th."</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> My first thought and subsequent response was "Shit. I wish I didn't just spend $2,000 on our wine inventory." My next thought, which I kept to myself for the time being, was "How is this going to affect my vacation?"</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> Chef talked a little about options he had on the table which he'd hoped could pan out before we actually had to shut the doors, but I think he knew it was over. Confiding in us with the news was the last piece of the puzzle to complete the portrait of Mio as a sun setting over the Allegheny.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOmM14J6ofHnNDFPuxT8s6LJ4Lu04xq_Vtaf0Qjj00dJfupOEoF8kiZpmtXxKm6mlfye05icH9Y20GOP8yjiNxVb4-dRyShiKxZFwBoDGPHhRNrxsHtHrKJq2AzVYVHy6WtUiv10mrezx/s320/DSC_0015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641869780884126322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> "I feel terrible. Sean you are the classiest manager I've ever had here. I wish I'd hired you 3 years ago. Cara, you are like a sister to me, and I hope you know if there's anything either of you ever need, you can always call me." and with teary eyes and a cloud of baking flour left in his wake, Matt returned to Mio Pizza, and Cara and I returned to the floor to announce the news to the unsuspecting staff.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> It had been apparent from the beginning of my short tenure at Mio that the restaurant was not doing well. Although when I took the position the Chef had just been named "Pittsburgh Magazine's Chef of the Year", and deservedly so. Hailing from Veritas in New York, Matt had wanted to bring New York city style fine dining to his hometown of Aspinwall. (Interesting side note: Mio was closing it's doors on the same night that Veritas was closing it's doors in NYC) A lofty ambition that succeeded greatly for the first year or so, but as the economic woes started to deeply affect Pittsburgh's dining culture, the cash slowed, the service staff was cut down to 1 server 1 bartender on the weekdays, and the wine cellar quickly diminished leaving only the higher priced bottles and shortages of medium value wines.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"> </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">I came on in April and went immediately to work on the wine list which had been grossly overpriced, putting NYC price tags on an Aspiwall cellar. We ran with a tight crew throughout the lean days of summer. I brought in servers I had worked with in the past, the line in the kitchen basically ran on a 3 person staff with two on the grill & saute and one garde manger/dessert. One dishwasher, sometime 2 on weekends was all it took to support the line. A Saturday expo/food runner was added for FOH support. In all we had just over 10 on staff to operate what was considered one of Pittsburgh's top 10 Restaurants.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSp4JNdTii3RovihYw-uhjOl2IsqouryhzMYmUDMfvhMecEYdod9zLfD1nCMDMBg7oWHHGTiML6sJ714TdwvF0pAXLKVa-2qTqtwSUd8MWMhJ7n7X6gG0JSpBakw7VRW-nd1FVdWACAl16/s200/DSC_0005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641872417654005122" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 133px; " /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> But what a staff we had!</span></p><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;color:#0000ee;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> Front of House we had Cara Moody who I referred to as "The Boss". Cara was the veteran, and the one who called me when the GM position opened and gave me a stellar recommendation. She knew the ins-and-outs of Mio better than anybody and helped me settle into my new position with great ease. Cara and I had worked together at Casbah 3 years earlier, along with my first two hires Eddie and Angela F. Upon starting I was introduced to Alyssa & Dana, both of whom I grew to love as fellow family members. Such is the small restaurant life.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> We had many cameo appearances throughout the summer, including Joanne (Casbah again), Maggie (bartender from Eleven), Angela D. (who I worked with at Firehouse Lounge), Rachel (a terrific college kid working through the summer), and the one-night-only return of Raj to help us close on a high note.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style=" ;font-family:georgia;font-size:100%;" >
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style=" ;font-family:georgia;font-size:100%;" >Back of House was equally talented, if not doubly-so. Ephraim and I worked together at Casbah as well, and he helmed the ship as Exec Sous Chef. With a poorly tuned song in his heart and a Will Ferrell quote on his tongue, he kept the kitchen tight and consistent until he left us in July for the new restaurant Elements.</span></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:georgia;font-size:100%;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUDC9gkAcF40s7EZOAxyHiY00K_qZ_C-HkexcoJSQnyCw357QxfTK4HQJoUfIeUjGoCbB2MU5Wdnin9v0L7nBzzzVqlVc2W5bmkBvfzl57CJxA2sK9pCSHtCJhrG0h0oDMqkcpVxyd0IF/s200/DSC_0020.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641872420554778242" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 133px; " /></span></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;color:#0000ee;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> Derek stepped into Ephraim's shoes without hesitation, and, quite frankly, caught us all off guard with his talent. We worked together well, and I had very high hopes for the future with him and I, as a team, running Mio.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> Sara came from Kaya and was quite at home in the spaciousness of the line, after being stuck in the Kaya cubicle of a kitchen for so long. Always smiling, always cheery, she was the pixie sprite fairy of the Mio kitchen line.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> I fell in love with Megan immediately when she took over the garde manger position and we regaled in our commonalities which we shared: Thundercats, Mountain Goats, a game of pool, and deepening regard for Chartreuse. In the last week there Megan & I collaborated on the taste sensation that became Green Chartreuse Sorbet. She even took it a step further, creating Yellow Chartreuse Gummi Bears which she promises to make for me whenever I beckon.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> The heart of any kitchen is always the dishroom. It beat strong at Mio pulsing freshly polished silverware, glassware and pots & pans through the veins of our little restaurant. Gi was master of this domain and he kept spirits high in down times with a half thought through joke or ribbing, mingled with Buddha-like sage wisdom.</span></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIblAYW4gpYtHek3V23_5xYwRh4CyRJLfDQlD5ZIOzQni4EOzX7tn7Ji-LlLyu29EY-dJzO0CNAMdmXAnFQIR9Gv3aaCmNfdEs94n5YwtJZAYldx8jXkipefX2fKJ3U8zygtwsGo2ptRZW/s320/DSC_0021.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641869786715149266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></span><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">On the weekends, his cousin Lou would come in to help. Much rougher around the edges, with street wisdom masked amidst vulgarities. I imagined him as a reflection of Gi, 20 years earlier, though you could never tell him that. There was no way you couldn't love Lou.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> So these were the people all out of jobs in 2 weeks. But nobody was too distressed. When everyone on staff is as talented as this crew, we all just kinda shrugged our shoulders and said "onward". Before the end of the night everybody had a backup plan, including myself. After securing my job at Firehouse/Embury back, I had one plan: to join my family in Tionesta, sit in a river all day and not think at all about Mio. And that's what I did for week #1 of the two week closing period.</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:georgia;font-size:100%;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2OEetF4UPVJo5pdiO9_2md0nDP9DW6rJtVkngAR3eAy0IdsPXF-bB5isEj0xIeG1UwHANAko_xsaRzyNTl7fUrcr-dNzkH4wjGsv9cT5BtJAkU9TbkJcobveGMSdoQYeeprmaIZHBPjC/s320/DSC_0010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641870862229724066" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><span class="Apple-style-span" style=" ;font-family:georgia;font-size:100%;" >
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><span class="Apple-style-span" style=" ;font-family:georgia;font-size:100%;" >
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><span class="Apple-style-span" style=" ;font-family:georgia;font-size:100%;" >On my return we were faced with a few obstacles to hurdle. Mainly fielding angry calls from customers about redeeming gift certificates, calling all reservations for after Aug. 28th, recreating the menu daily to move through the last of our supplies, and answering the same question over and over and over and over again "Why are you closing?"</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style=" ;font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style=" ;font-family:georgia;font-size:100%;">Now I can appreciate that each guest can not possibly be aware that I just answered that question 2 minutes ago and 2 minutes before that... and just got off the phone with somebody who wants the number for the pizza shop "oh, and did I hear you were closing?"... but please, do not ever ask a restaurant manager why their restaurant is closing and follow it up with "That's too bad. I love this place even though I haven't eaten here in years." Because, quite frankly, THAT's why we're closing.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> My favorite was "I'm so sorry you're closing. This is my first time here. I can't believe you're closing, the food is delicious. What happened?"</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> Sometimes it can be very difficult not to strike a fellow human being.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> The true frustration with that question is that it's not an easy answer. No one thing ever happens to a restaurant or any business that forces them to close. There was a different answer for every table. And by answer, I mean the individuals version of what they THINK actually happened. For Mio, it was the economy, it was the price perceptions, it was Route 28, it was the pizza shop, it was the huge staff turnover, it was the hot summer weather, it was the location, it was the fact that Pittsburgh has so many great restaurants, it was the fact that so many great restaurants opened over the summer... these all contributed to the demise of Mio. But what it really boils down to is that people were not walking in the door and spending their money there.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0pxcolor:#001ae4;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> So after fielding all the inevitable calls, it's time for service. And here's were the professionalism of Mio's staff really shined. Running out of food daily, juggling hours and shifts, knowing there is no silver lining in the week following, where most would lose any sense of pride in their work place, Mio put out the best last week of business it possibly could. Booked all week with Gift Card redeemers and 1/2 off bottle of wine seekers, there was not a step missed or a gracious smile not given. It was beyond business as usual. It was "let's go out on the highest note we possibly can." And we succeeded.</span></p><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7S8fNmZtSBFaGfQxk-u36-Jl3XaPPqAzmJLOMDjIS6lzbhiEAyGT8wvv1qGbjaCli_2DDXwyPxxX_kBQ5ryI4y47XifneHVtpvMa-3uEI4EPUj_LMD8pqBu6o_tebHxlOSgtXKobNQ2OY/s320/DSC_0043.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641869787931991954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></span><div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Some highlights from that week included:</span></p> <ul style="list-style-type: disc"> <li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Serving Allen Chen from Tamari, and his family the last order of sweetbreads</span></li> <li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Megan's concocting of my Green Chartreuse Sorbet idea</span></li> <li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Casbah night where I called up the reserves of Casbah employees and the whole FOH that night was Casbah employees circa 2006-7</span></li><li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Raj lighting each candle in the restaurant for each past employee of Mio on the last night..."and this candle is for Bob Flood..." Survivor style.</span></li><li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">The chef cooking the very last order of short ribs for me.</span></li><li style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">The final, heartfelt toast at Mio given by Chef Matt Porco thanking everybody for their dedication and loyalty.</span></li></ul><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:georgia;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iSYUQub9_Nt7yiBDteddWnsg_mSAy4XN0bQyBZ882EelFTf50y9FVq2O8fmoanr48ZfTy8FiFH22Unvfqj0Vke51eQGRORjLGzlM4hSjA8zQ-mykZYlxNsyKqPnrl1nLEnE4XtdNpMdf/s200/DSC_0002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641873126736650146" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 133px; " /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:georgia;" >
<br /></span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">After opening a few choice bottles and sharing some stories, it was time to go.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"> </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"> I was the last to leave. I shut off the lights, turned off the stoves locked the front door, headed to the back and added one more item to the 86 Board... "Mio"</span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">
<br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:georgia;" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqMe7As9NoID58bN8Vw4HOw5Arwt-42MK4NoFZRnkbwVchuV_f-JeetChVpniI3IsMvorvR57ltrGtG5Ric_xxzDhrCwYPxavtf60AxrvuRJ5bajCMUYwEL4jJaRdZnIGblHAiuIpYqck/s320/DSC_0023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641870869984450786" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 213px; " /></span></span></p></div></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;">
<br /></span></span></div></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-90874268263126902011-05-03T11:44:00.000-07:002011-05-03T13:19:26.625-07:00Punch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipf_SXLcd9BO83Fx1drYhk4QYTV4UJ4ddJn1Hwc9-wNKmeLAfZwGeaxYhulxOMAsUQY_ZLzjG2kosRL2RI_RD-2Lk7gGnygCiloz7r5o0qbjP3C2lkWXDFkWiW-CjQgN7hccymjiqhNPXQ/s1600/201502_10150180813958516_583588515_6785474_1011734_o.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmRE6eSsctwEecSvBJO-5uooFgaqIK5npKHgYBXhD1VKwCEvzi_USuQZVnUPuJh8sHaz778Ma36DAa5-B7htTwHGXvzKxTsZ63CqtBYyJCIrv2TLwnKUxLA90sk4yMRxJD5q0hdD8a18s/s1600/204687_10150180886523516_583588515_6786911_890826_o.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmRE6eSsctwEecSvBJO-5uooFgaqIK5npKHgYBXhD1VKwCEvzi_USuQZVnUPuJh8sHaz778Ma36DAa5-B7htTwHGXvzKxTsZ63CqtBYyJCIrv2TLwnKUxLA90sk4yMRxJD5q0hdD8a18s/s200/204687_10150180886523516_583588515_6786911_890826_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5602583860235485570" /></a><br />I remember punch. <div><br /></div><div>Mom and Dad's Christmas parties in my hometown of Norwell, Massachusetts. Guests would fill our colonial home, sharing the warmth of the wood burning fireplace complete with traditional bread baking hollow. Everyone dressed in their cocktail gowns and best suits while the snow blanketed the tranquil New England countryside. The punch bowl had been waiting patiently on the back porch to chill, and often freeze, a few days before the party. Various strange, unrelated fruit swam amidst the brightly red colored elixir. Berries, melons, bananas... The alcohol drowning in sweet nectar of pineapple, orange, grapefruit... whatever juice was on hand to hide the boozy flavors. Often accompanied by another bowl full of traditional eggnog.</div><div><br /></div><div>I remember punch.</div><div><br /></div><div>At Wittenberg University, November 2nd, 1991. My 21st birthday. It was Halloween weekend, I was dressed as a Shakespearean Romeo. The house was called "The Tabernacle", an all girls house/party destination. It was my first time there, later in the year I would begin a relationship with one of the tenants who was kind enough to share those fleeting college romance days with me. For now, I was finally of legal age to imbibe of the libations offered by our most gracious hostesses. Following numerous shots of Hot Damn Cinnamon flavored liqueur, I found myself in the basement where 3 large garbage cans were filled with "punch". Everclear and Hawaiian Punch (I may not be accurate with the recipe, though I doubt the ancient "laws" of punch making were being rigorously abided). 3 cups of this "punch" and I would not be drinking again for the remainder of the week. I spent the rest of the night lighting Everclear bottles with matches. The blue flame staying lit purely on the ethers of the moonshine.</div><div><br /></div><div>And then I discovered Punch.</div><div><br /></div><div>It started at Embury, where we made a variation of Philadelphia Fish House Punch called "Firehouse Punch". Here I learned the ancient techniques of punch making. The oleo saccharum, the water saturation, the liquors most appropriate for traditional punch, the balance, the booziness... the foundations were being laid. When the bar was 3 deep, and we couldn't service our guests in a timely enough manner, that was when we broke out the Firehouse Punch. A drink in each customers hand let us return to the tasks at-hand; making drinks for those waiting, washing dishes that had piled up, and congregating for "team meetings" (staff shots of Green Chartreuse).</div><div><br /></div><div>Through my studies I noticed that punch was being used as more of a driving influence in bars across the country, rather than the "call-in-the-reserves" status that it had been appropriated to in our small wonder bar. I started colecting recipes for punches that included Dale DeGroff's Rainbow Room Punch, Martha Washington's Punch, a Negroni Punch, and selections from David Wondrich's book <i>Imbibe.</i></div><div><i><br /></i></div><div>We used many of these recipes at Pittsburgh's very first informational gathering and membership drive for the United States Bartenders Guild. We decided a Punch Social was the best way to meet and greet and share info, so no one member of the Executive Staff would be stuck behind a bar making cocktails when that time could be better spent introducing Pittsburgh bartenders to the benefits of a USBG Pittsburgh Chapter. </div><div><br /></div><div>One of the highlight punches was my own creation, which started out as a Swedish Punch recipe I found online, but quickly became a bitch's brew of unmeasured additions of liquors and juices to try to correct my earlier errors. Thus was the "Sean D. Enright Garbage Pail Punch" born... and lost to time. I was too busy trying to "fix" the punch I didn't write down any recipes. It was VERY well received, but alas can never be replicated.</div><div><br /></div><div>Then David Wondrich printed his second book (or the second book I'm aware of, to follow <i>Imbibe</i>) called <i>Punch: The Delights (and Dangers) of the Flowing Bowl.<span class="Apple-style-span" style="font-style: normal;"> A historical biography of punch complete with recipes and techniques for the Punch enthusiast. I put down </span>Les Miserables <span class="Apple-style-span" style="font-style: normal;">(again... been reading that book for over 10 years) and consumed every oz. of </span>Punch. http://www.amazon.com/Punch-Delights-Dangers-Flowing-Bowl/dp/0399536167</i></div><div><i><span class="Apple-style-span" style="font-style: normal;"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-style: normal;">As I read through I noticed there were certain rules to proper punch making that would make repeat appearances throughout the ages. Punch gained momentum in the 1600's and</span> </i>remained a drink of choice through the 1800's where it became the father of the modern cocktail. It seemed, from my interpretation of the book, that punch had certain fruits that were preferred; citrus and later the occasional pineapple, liquors that were preferred; rum and brandy... maybe some champagne additionally, sugar and water were as important as the base liquors (if not more so) and punches were served hot or cold depending mostly on the climes and seasons in which they were served.</div><div><br /></div><div>With this punch knowledge in-hand I set out to create my first punch for our second USBG Pittsburgh event (and 1st unofficial/official USBG Pittsburgh meeting). I wanted to take the most intriguing elements I found in the book <i>Punch</i>, but also add some modern touches and elements that may not have been as readily available to our forefathers as they discussed revolution in whispered voices over bowls of punch. I also decided to write down the recipe this time.</div><div><br /></div><div>Here is the recipe for what I've decided to name the Pittsburgh Craft Cocktail Guild Punch... or PCCG Punch, in memory of the original cocktail guild concept that has turned into Pittsburgh's first opportunity to have a USBG in support of the passionate bartenders who have appeared on the Pittsburgh scene over the last few years.</div><div><br /></div><div>PCCG Punch:</div><div>Makes 1 Gallon (plus one glass)</div><div><br /></div><div>1 Liter Rhum J.M. Agricole Blanc</div><div>750ml Laird's Applejack Brandy</div><div>1/2 cup Averna Amaro</div><div>1/2 cup St Elizabeth Allspice Dram</div><div>1 cup Averna Limoni Di Sicilia</div><div>1 quart Green Tea (I used Liptons)</div><div>20 dashes Peychaud's Bitters</div><div>5 Oranges</div><div>2 cups cold water</div><div>12 ounces Florida Crystal Organic Pure Cane Sugar (available at Giant Eagle)</div><div><br /></div><div>Directions: First, make green tea, heating 1qt water in the microwave for 2 minutes and adding 3 Lipton Green Tea packets to the water and setting aside. While the tea bags steep, you must make what is called "oleo saccharum" by peeling the skin off the five oranges, making sure not to get any pith. Peel gently to just take off the top layer of the orange peel. This will help the oils from the peel escape. Place peels in a non-reactive bowl and add the Florida Crystals sugar. Muddle the sugar and the orange peels with a flat or rounded end muddler (do not us a barbed muddler, you do not want to break up the orange peel, you just want to press the oil out of the skin to saturate the sugar). Set your sugar and peels to the side and let stand for 15 minutes to release more oil into the sugar. Take your tea bags out of the tea and set the tea aside. Juice the oranges making sure to get every drop out of them. Strain your juice through a tea strainer to keep out the pulp, and you may refrigerate the juice if you'd like. After fifteen minutes has passed, stir the orange peels and sugar one last time, then add the green tea. Stir until all the sugar has melted. Add the juice from the oranges and 2 cups of cold water. Through a sieve, strain this mixture, separating the orange peels from the sluice. To this mix you may now add your Rhum, Applejack, Amaro, Allspice Dram, Limoni & Peychaud's Bitters. Let stand for 1 hour so the flavors may integrate. Pour into a punch glass filled with ice and enjoy. This is a hearty blend, not for the week of heart. Be careful, this drink will creep up on ya.</div><div><br /></div><div>Be sure to read David Wondrich's other book <i>Imbibe!: From Absinthe Cosktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor Jerry Thomas, Pioneer of the American Bar </i></div><div> http://www.amazon.com/gp/product/0399532870/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0399536167&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0NE89CRGRVZZR68V2AC0</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipf_SXLcd9BO83Fx1drYhk4QYTV4UJ4ddJn1Hwc9-wNKmeLAfZwGeaxYhulxOMAsUQY_ZLzjG2kosRL2RI_RD-2Lk7gGnygCiloz7r5o0qbjP3C2lkWXDFkWiW-CjQgN7hccymjiqhNPXQ/s200/201502_10150180813958516_583588515_6785474_1011734_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5602584033414843634" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 120px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-tab-span" style="white-space:pre"> </span>oleo saccharum</span></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com1tag:blogger.com,1999:blog-5286105475730923019.post-76603598698437830332010-07-23T11:26:00.000-07:002010-07-23T11:54:43.319-07:00Run for the roses...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCtenbOMwuVb2XHGLvUZIWk4LuDENUTGIbhhjIKPu4g5mTKM2DMvzFLzMELkIMwqZD2CG1fJznJ5_TsNZugw2PuM85hMT1v6pH8ybwGMdcYgxpEksR3jXPRlv5ZfClKfKxg4qn1FEGsk0/s1600/97276567.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCtenbOMwuVb2XHGLvUZIWk4LuDENUTGIbhhjIKPu4g5mTKM2DMvzFLzMELkIMwqZD2CG1fJznJ5_TsNZugw2PuM85hMT1v6pH8ybwGMdcYgxpEksR3jXPRlv5ZfClKfKxg4qn1FEGsk0/s200/97276567.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5497176584091595986" /></a><br /><br /><br /><br />I love Ros<span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><span class="Apple-style-span" style="font-size:medium;">è</span></span>s!<br /><div><br /></div><div>There I said it. </div><div><br /></div><div>I am, without a doubt, a red wine drinker, but when this summer heat finds me standing under a sprinkler in the backyard, at 2 in the morning, there's nothing I'd rather sip on than a chilled glass of Ros<span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;">è</span>. </div><div><br /></div><div>Every year, at every restaurant I work at, I continue my personal crusade to introduce customers to the joy of a good Ros<span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;">è</span>. What turns them off? Perhaps the disco pink color reminiscent of that utter bastardization of wine known as White Zinfandel. Maybe it's just</div><div>unfamiliarity with how good a good Ros<span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;">è</span> can be. </div><div><br /></div><div>My favorites co</div><div>me from France & Spain. France is well known for Ros<span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;">è</span> in it's Tavel region in Rhone which offers pink hued blends of Grenache, Syrah, Mourvedre & Cinsault (to name but a few) which lend themselves well to a Ros<span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;">è</span>. Perhaps that's why Spain also makes a beautiful Ros<span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;">è using the Grenache varietal as well, only in Spain it's called Garnacha or Garnatxa. </span></div><div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;">If you're looking for something different than your typical white, which a littel more complexity and earthy characteristics that you so love about red wine, I implore you to give Ros</span><span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;">ès a try this summer. They are a great accompaniment to chicken, seafood and veggies off the grill. And with most priced $10 and under, they can be a great bargain as well. Serve ice cold, sit back and enjoy</span></div><div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;">Here are some of my personal favorites:</span></div><div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';font-size:medium;"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 180px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrbMee1mVxfoBkAy-cTsZ86lejbjuH3wH5fPLfOkW7itG7PL1XBpF-qsE-ee-W1Azyks4_AugbLSV-NsxKZbZjbGHnutf1l5ODgmllMVGIi4R5TKjCyvCdwBKuCDhag_j1QhEWtbh8Z_F/s200/99988l.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5497174491349477778" /></span></div><div><div>http://www.wine.com/V6/Ch-de-Segries-Tavel-Rose-2008/wine/99988/detail.aspx</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 62px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWgEDIg1Dr9GgGjmHUTwDE05iADnxaEbCC92KMNXY67_dMlbcjQ8EMD97eyDVuYJLz3RCqTx7EqeZEAuilO_Q_epwi2svd086JMx6k9dMWL92svu2VgJZ1m058YETBvWQ5nCR-NZamqo1/s200/Bv1522585.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5497175507409891122" /></div><div><br /></div><div>http://www.winechateau.com/vsku1522585_VOLTEO-GARNACHA-ROSE-750ML-2008?</div><div>utm_source=Google%20Products&utm_medium=feed&utm_campaign=VOLTEO%20GARNAC</div><div>HA%20ROSE%202008</div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 76px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PLQWwhV4zORiNLerZpc1kgNU0MLoiCmiuWuXhhUY7LdWtFYv_s4kINQycMPttV89EM9riJBNqc5wXe3VbjZeZMOqt_GjGHKFpuByQ6wP54zT5ArCL9Sp-Gv20I3TYUoDgN_41xEcISgD/s200/1869.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5497176184468644162" /><br /><div><br /></div><div><br /></div><div>http://www.wespeakwine.com/index.php?p=product&id=2463&parent=1</div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-36666702537890357592010-05-21T10:24:00.000-07:002010-05-21T11:32:21.951-07:00Embury cocktail lounge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5_JgEh9ThSCzBgOpKb5IlddBGPT0C1PEeD18B23zNLmrOuMWX5pznE-J1nz7wotqfKPQeLuVg0jwdVlDyFecQKSj_qds_MbwUD5sDLLRABmbyqJ42zDl0qMovVjN5lNgFteblBOMZnWI/s1600/embury+logo+web.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 63px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5_JgEh9ThSCzBgOpKb5IlddBGPT0C1PEeD18B23zNLmrOuMWX5pznE-J1nz7wotqfKPQeLuVg0jwdVlDyFecQKSj_qds_MbwUD5sDLLRABmbyqJ42zDl0qMovVjN5lNgFteblBOMZnWI/s200/embury+logo+web.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473790631148852834" /></a>It's been awhile since I've posted to this blog. My apologies. But with good reason, I might add. Where this post started as a forum to share thoughts on wine that I, as a prominent Wine Director in Pittsburgh, had many opportunities to taste throughout the years, after losing that position I found myself employed by the one place I soooo badly wanted to write about: Embury Lounge located at 2216 Penn Ave, Strip District, Pittsburgh.<div><br /><div>The original blog would have begun "I have found my new home! A classic cocktail bar in Pittsburgh! Hosted by a true cocktail craftsman Fred Sarkis..." and gone on to lavish Fred and Embury with praise upon praise for raising the bar (no pun intended) on cocktail culture in da 'Burgh. However, before I could even start that article, I found my self unemployed and quickly hired by the very establishment that I wanted to dote on.</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FJwPUsUHrn08xLdFPADZzLmFv84Ti50E_QPkjnwwzpdtrSgv4WrwB6Cggv_w0f53TWR056TtK1qOhHS8hTVBSJ4fO5dRofziEl7xTS_O2ZIkn9h0YiyY4RwljMC0aD-mc3j8VLGa6J4n/s200/8a300kho_500.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473789622436013682" /><div><br /></div><div>Not that that was a bad thing. </div><div><br /></div><div>I spent the last 9 months learning how to prepare classic cocktails. Techniques, recipes, new liquors, the joy of gin, better whiskey, Pickle Backs and Chartreuse consumed my every waking hour. Classic cocktailing is not an occupation, it is an obsession. Fred & Geoffrey both took me under their wings and taught me how to make a proper, well-balanced libation. In turn, I was given the opportunity to introduce hundreds of Cosmopolitan or Jack & Coke drinkers to the joy of a perfectly designed tipple. </div><div><br /></div><div>But, alas, all good things must come to and end. And last night was my final shift at Embury. Moving on to Mio Kitchen & Wine Bar in Aspinwall (http://www.mio-pgh.com/) where I will take over duties as General Manager (more on that later). I leave Embury with a heavy heart. As much as Fred started the trend for Pittsburgh craft cocktailing, I can't help but think I added a special touch to the place, and after only 9 months helped fortify a steady clientele who will continue to imbibe there long after I'm gone. There's nothing like the look of honest satisfaction on a customers face when they take that first sip of an Embury cocktail.</div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45WcrUlXmZkkWh1gEVeTuHYqcA-MBEf20VLByWrCNpJJNNXDopuNWb-e5CaUgn4SQ3SA36rdwa-yD7ikD32sTuuFU2W6dm5iAaQmXTsAK8nnDyKuYeS2ZpgYoYhXMQlVtrm8v3_-JtC4-/s200/13303_594323972879_4805733_34372471_3191463_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473790454492971186" /><div><br /></div><div>What this means to you? Well, I'm back in the wine game and will be sharing more tasting notes with all my readers in the months to come, BUT, I will also take the cocktail knowledge I've gained and share thoughts and comments regarding trends and tastes in the cocktail kingdom as well.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>What I've learned at Embury:</div><div>1) Jalapeno makes an excellent addition to a cocktail recipe</div><div>2) Chartreuse has to be one of the greatest liqueurs ever created by man or God</div><div>3) Gin is king when it comes to mixing a cocktail</div><div>4) Vermouth is good. Vermouth is, in fact, great! Dolin, Punt A Mes & Antica Carpano</div><div>5) Absinthe, Scotch, bitters from a tincture dropper can change the whole profile of a drink</div><div>6) Ice cubes matter. Get yourself a rubber tray and start making your own good cubes</div><div>7) Bourbon is the best whiskey, followed closely by Rye. Try 'em both out.</div><div>8) Patience is not a virtue but a necessity when waiting to a good cocktail.</div><div>9) Always double strain a shaken drink through a fine mesh tea strainer. And shake HARD!</div><div>10) Beer can be a great mixer for a cocktail. Try a Michelada this summer and tell me I'm lying.</div><div>11) Stir drinks that are all alcohol. Shake drinks with juice. Dry Shake drinks with egg before adding ice for a second shake.</div><div>12) Measure EVERYTHING. There is no "counting" in classic cocktailing. Recipes are precise.</div><div><br /></div><div>What I drank at Embury: Aperol, Vieux Carre Absinthe, Eagle Rare Bourbon, Old Pogue Bourbon, Maker's Mark Mint Julep, Rittenhouse Rye, Rhum Barbancourt, Sazerac Rye, Green Chartreuse, Yellow Chartreuse, Shot of Jameson followed by shot of pickle juice, Aviations, Amaros, Velvet Falernum, Navy Grog, Benedictine, Cynar, Antica Carpano Formula Vermouth, Flaming Bijous, Ginger/basil/honey/strawberry-habanero syrups, Blackstrap Rum, Maraschino Liqueur, Bluecoat Gin, Bacon bitters, Firehouse Punch, Buffalo Trace, Peychauds Bitters, Sazeracs, Faust Pacts, Guilty Roses, Pepper Delicious, Bitter Slings and Death's Comebacks. </div><div><br /></div><div>That and so much more. What an education!</div><div><br /></div><div>I leave you now with a few cocktail creations I designed in my time at Embury. Slainte!</div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px Times New Roman"><span style="font: 12.0px Times New Roman"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Rusted Root</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">oz.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Root Liqueur</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">oz. </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Drambuie</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">oz.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Famous Grouse Scotch</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Glass:</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Rocks</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ice:</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> large c</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">ubes</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Garnish: </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Orange Peel</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Fill mixing glass with Root, Drambuie and Scotch. Add 2 large ice cubes. Stir until the outside of the glass get cold. Strain liquor into a rocks glass. Using a peeler, peel a 4 inch strip of orange peel (no pith). Squeeze oils over the drink and add peel to glass. Add 2 new large ice cubes. Laugh at the sun.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 9.0px Times New Roman"><span style="font: 12.0px Times"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Crisis Car</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">oz.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Cognac</span></span><span style="font: 12.0px Lucida Grande"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.5</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">oz. </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Absinthe</span></span><span style="font: 12.0px Lucida Grande"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.5</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">oz.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Grand Marnier</span></span><span style="font: 12.0px Lucida Grande"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.5</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">oz.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Lemon Juice</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.5 </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">oz.</span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Simple Syrup</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Garnish: </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">4 drops Angostura Bitters</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Glass: </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Coupe</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Mix all ingredients, except the Bitters, in a cocktail shaker. Shake vigorously. Strain through a fine mesh tea strainer into a cocktail coupe. Add four drops of Angostrua bitters to 4 corners of the top of the drink, using a tincture dropper filled with the bitters. Swirl Angostura drops with a straw to make a pretty design. Lay low.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Times New Roman; min-height: 15.0px"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p><p></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Times New Roman"><span style="font: 12.5px Times New Roman"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></p><div><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:small;">http://www.firehouse-lounge.com/Firehouse%20Lounge/EMBURY.html</span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:small;">http://community.post-gazette.com/blogs/firstbites/archive/2009/04/28/embury.aspx</span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:small;">http://www.post-gazette.com/pg/09190/982550-389.stm</span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:small;">http://boringpittsburgh.com/boring-pittsburgh/embury-1920s-style-bar-in-the-strip-district/963/</span></span></div></div></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com1tag:blogger.com,1999:blog-5286105475730923019.post-19071235318640052552009-11-05T12:01:00.000-08:002009-11-05T12:42:20.410-08:00the magic mixer elixir... (pt 2.)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZ4ftTp-9hHMTFwFbIFy6q1oUgFc61B9a7C2K5RcSDWvTfvFzNYf_nZRXkuon4vqQ8AuWMfqfNgfW5rSXw05zFWTnfLOqsyLOKXCVMHFKdWOGqmMdnMTRfOeS4iD4hcKCUZixTRzJjXOP/s1600-h/group_antica.jpg"></a>Vermouth!<div><br /></div><div>The idea of vermouth has been so demonized in contemporary "bar culture" that it has been relieved of duty in just about every vodka martini requested by patrons... which is a sincere shame. On the other hand, vermouth has seen a huge resurgence in </div><div>"cocktail culture" as better educated mixologists have realized that with a better vermouth comes a better crafted cocktail.</div><div><br /></div><div>Vermouth is, for all intents & purpose, a fortified wine flavored with aromatic herbs & spices. There are 3 basic types of vermouth, dry & sweet (which are the most popular) and blanc or white. Dry & blanc vermouths are clear in color (while blanc may have a little more straw coloring) and sweet will be a dark reddish color that will be difficult to see through. Vermouth is a primary component in classic cocktails such as Martini, Manhattan or Rob Roy. Typically the lighter vermouths are used in the lighter colored cocktails (ie; gin or vodka based liquors) where sweet (or red) vermouth is used in more brown liquor based cocktails, though this was not always the case.</div><div><br /></div><div>There are two reasons for the decline of vermouth in martini's. </div><div><ol><li>1) most bars use cheap vermouth... the cheapest they can find. One of classic cocktailian David Embury's primary principles of drink mixing is "use good quality liquor". Certainly, the idea of using the best quality liquor with a substandard mixer defeats the purpose of using that mixer to enhance the flavor of the cocktail. </li><li>2) Vermouth is wine, and as such needs to be treated as a delicate libation, rather than as a high alcohol well-pour that can withstand the deteriorating effects of air and heat. Vermouth SHOULD be kept in coolers overnight, and pumped with a vacu-vin everyday. I'd say 99% of all vermouth used in bars and restaurants today never receive this kind of care.</li></ol><div>Now, onto the good news! As I said earlier, most cocktail culture bartenders are getting hip to the notion that vermouth is an integral part of most cocktails. AND better vermouths are finding their way onto the shelves of better establishments. These newer vermouths may be difficult to find... however they are well worth the search. I've been able to find most online. My recommendations for the best vermouths out there with links to purchase, are as follows:</div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLA6-fI6nhrFGT-bBhb_c5B2Ny8nNgMwwJa71nWddhqMPrhRrRnEDxfW4rRJGmjOtkkOjOBaVEJczs6u60VSgaBOyFeh7bGtZpb1b27CF24gCh5p0jaoDKH8m_YhT0W1-YFvr2yNLpFgFe/s200/dolin2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400717704356075650" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 91px; height: 97px; " /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">Dolin Dry Vermouth: $13.99 </span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">.750ml. http://www.winespecialist.com/ecart/product.asppID=5046&cID=62&utm_source=Vinquire&utm_medium=WineFeed&utm_content=Dolin%2BVermouth%2BDry&utm_campaign=base&c=52141<br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SmdAucjmJaWSkoLQQAqg9PnI47lwDrbyEyDcPivh2HDwa3p3dBTkXxTIicVFFfiQFHG9aC1RuZU7iUnHs05pXRxP4fL4NXggm0CtQK4JoOgcTt8vP6SgQC3WbJJPioBaGV3JheHYZxC_/s200/dolin.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400718511572725026" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 64px; height: 130px; " /></span></span></div><div><span class="Apple-style-span" style="color:#0000EE;">Dolin Vermouth Blanc: $10.99 </span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;">.375ml. </span></div><div><span class="Apple-style-span" style="color:#0000EE;">http://www.grandwinecellar.com/vsku1548573.htmlutm_source=Google%20Products&utm_medium=feed&utm_campaign=DOLIN%20VERMOUTH%20DE%20CHAMBERY%20BLANC</span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZ4ftTp-9hHMTFwFbIFy6q1oUgFc61B9a7C2K5RcSDWvTfvFzNYf_nZRXkuon4vqQ8AuWMfqfNgfW5rSXw05zFWTnfLOqsyLOKXCVMHFKdWOGqmMdnMTRfOeS4iD4hcKCUZixTRzJjXOP/s200/group_antica.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400719321028519378" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 118px; height: 200px; " /></span><div><span class="Apple-style-span" style="color:#0000EE;">Carpano AnticaFormula Vermouth: $25.95 </span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;">1L.</span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"> http://www.napacabs.com/Carpano-Antica-Formula-Vermouth-1L-P4059.aspx</span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">My favorite recipe with these new vermouths is to do a 50/50 split between vermouth and gin. When you've got good vermouth, why wouldn't you want to taste it?</span></span></div><div><br /></div><div>I call this the Prohibition Martini. Vermouth was used heavily during prohibition to cut the flavor of bad bathtub gin. Now with exceptional gins and exceptional vermouths, the opportunity for a delicious gin martini is in your all-to-capable hands: </div><div><br /></div><div>Prohibition Martini:</div><div><ul><li>1 <span class="Apple-style-span" style="font-size: x-small;">1/2</span> oz. Cadenhead Old Raj Gin</li><li>1 <span class="Apple-style-span" style="font-size: x-small;">1/2</span> oz. Dolin Vermouth Blanc (I've also used Dolin Dry to some excellent result)</li><li>1 preserved lemon zest and goat cheese stuffed olive (if you don't have the time or patience to preserve some lemons... a simple lemon peel works well. Try to peel with no pith)</li></ul><div>Cheers!</div></div></div></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-56016093611110446782009-10-05T12:37:00.000-07:002009-10-06T13:01:32.745-07:00Art is wine & wine is art<div style="text-align: center;"><br /></div>You ever wonder why wine is served at art gallery openings or poetry readings? There is an intrinsic value to wine as an alcoholic consumable that you just can't get from a beer or a shot of whiskey. As an art promoter in years past, I was asked by a reporter why I entered into the Wine Director world after years of promoting local artists with a variety show entitled yawp Carnival Poetica. I told him "wine is poetry". <div><br /></div><div>My band played the other night, for the first time in 6+ years, a percussive poetry performance that was created as an alternative to the dry, coffeehouse poetry readings I had attended. It got me thinking again about the new role I had taken in life, and how poetry evolved into a wine position. http://www.youtube.com/watch?v=UmQtIRkAcmc<br /><div><br /></div><div>As much as I believed that photography has a poetic element to it, I've always felt that wine has the same aspects of poetry that you might find in a photograph. There are levels of enjoyment you can discover with each sip from the same bottle, that may not strike you immediately, but the more you consume, the more flavors and characteristics attack your senses. A poem, which differs from prose in that it gives you snippets of a story or conversation, allows the listener to build a complete image reflecting partly on their own personal reference point. Wine's enjoyment will also be built upon the foundations of the drinker's own personal experiences with wine.</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiwtBpl61eQqbeYLXO-kTpDOVoxbf4OCdD_ZsIKxexo2oLG3uTUlhmVE7Ksu6MyV_Jpx6p5g7-QngbHLa-ehJxbMJd1TJBN2ddfoz1ZLwiEm2ND5-wnbJ6fIJPBxqCXxJfe_eNStlSCcT/s200/IMG_4437.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5389214649651847538" /></div><div>The winemaker is a poet. He/she carefully designing what is, for all intents and purposes, an alcoholic beverage, to produce a product that transcends it's aforementioned lot in life. From a fermented grape juice we can find the most varied list of taste profiles, ie; tobacco, chocolate, berries, mint, citrus, herbs, caramel, stone, grass... the list goes on and on...</div><div><br /></div><div>dare I throw cat urine into the mix? </div><div><br /></div><div>The point is wine is a natural accompaniment to art. Not because it has always stood beside artistic gatherings simply as a staple beverage, but because it is a consumable that makes us think about what we're drinking and gets the creative juices flowing to examine everything around us with an interpretive eye.</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 130px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-fl5LWDMIaN-P21UCXxHySfYLaNT2zS2FS82vak5UT3HjlJAGkBp6nCWRV1VI_UYYGlJc8Kk10pfgSD0RGc19VbI1qsUJsV21bELoDc-swb5wcPbnohOeCmxQawN2keRrz7nqFcMHs2J/s200/l_c98b5bf7b2a846b702cfcbe87c26436a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5389214334839391778" /><div><br /></div><div>Pittsburgh has an amazing art scene, as I imagine most readers will agree their hometown does as well. Think about what you're drinking when at local art events and consider that there is a reason those glasses of wine are being offered with alongside the artists work which hangs on the gallery walls. </div><div><br /></div><div>For other art events I'm including a list of what you might want to consider drinking. If you have any recommendations I'd love to hear them as well.</div><div><br /></div><div><ol><li>Steelers game = beer. Preferably Iron City, Yuengling or Straub. Rolling Rock if absolutely necessary</li><li>Punk rock concert= see above but there has to be copious amounts of whiskey shots (Jack Daniels or Maker's fro the truly discerning)) also included between sets.</li><li>Jazz concert = Nothing like a well made martini. I prefer gin with a good quality vermouth (good luck with that one) but a dirty vodka martini with blue cheese stuffed olives performs quite nicely.</li><li>Poetry reading = in honor of Charles Bukowski, I'm going to recommend a nice whiskey cocktail like a Manhatten or Old Fashioned. Also recommend Absinthe for all the 19th century poetry lovers. Why not mix both, cover all your basis. Absinthe rinse, muddle some bluberries with bitters and a little simple syrup, splash or Grand Marnier, fill with Makers Mark, top with soda (very little soda)</li><li>Pop Concert = Margaritas. They're easier to make than you think. Forget about the blender. There's nothing better than a margarita on the rocks. Thinking Dave Matthews to Jimmy Buffet. Tequila, fresh lime juice, simple syrup, triple sec (or Grand Marnier) http://video.about.com/cocktails/How-to-Make-a-Margarita.htm</li><li>Traditional Irish music concert = duh? Gotta be a Guinness! And don't forget that Guinness is a mandatory substitution for regular beer at any Irish-punk show as well... here substitute Jameson for your shots of Jack.</li></ol></div><div><br /></div><div>I await your recommendations.</div><div><br /></div><div>For my favorite Pittsburgh band check out Salena Catalina video I shot the other night: http://www.youtube.com/watch?v=4VuCGmivegI</div><div><br /></div></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-39654845544256860502009-08-04T10:17:00.000-07:002009-08-04T10:40:29.861-07:00Western Pennsylvania Consumption Society<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5gU-sFAJvCbvj_RerK5YV7YVXqJzAMTi2vkvX69WoQYIdAs_Swo9MiHPF6pvw4-XsxEIKqArHWMMNsHzow9cJD7xJ1zB0beC2UNApGR-qPTrO_RuIFrQmXIPIO5mFhWWDNFPIann5Mkq/s1600-h/IMG_4089.JPG"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCElGXBvGL2IxIWcE9GR6_wR-g9PTq0XuEDyYaL9cAg3uxrV2F04Uj1qcEq-8YxbMufdZkanInXKOp6pYAW8OI5sRJ0XoyN01D2DH9TZwpOvV943rFSd0hrMoZbmRprjtKih0TOwhTyU7/s1600-h/IMG_4063.JPG"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbO_RTsGGKoQ7inlWcTISf8NNzKMQ2pqhLhTaiR9V-7_BH7mZoUBKFOc3bJQ-ICiyd1877ONBCWRmMvX31tHU1UYj5fK1nRjx962jCGCx51zINj2fmfWQcyAJDg7-j91OT56xbf76DqJX/s1600-h/IMG_1639.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbO_RTsGGKoQ7inlWcTISf8NNzKMQ2pqhLhTaiR9V-7_BH7mZoUBKFOc3bJQ-ICiyd1877ONBCWRmMvX31tHU1UYj5fK1nRjx962jCGCx51zINj2fmfWQcyAJDg7-j91OT56xbf76DqJX/s200/IMG_1639.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366163415751750834" /></a><br />Every season we meet with about fifteen friends, old and new. The guest list includes restaurant folk, wine directors, chefs, teachers, bartenders, hairdressers, bankers, photographers... etc. Every guest brings one entree item and 2 bottles of wine to match with that item (sometimes, Lexi will bring a bottle of vodka and just mix some martinis to start the night). Each event is themed, from Mediterranean to Party Appetizers to Cooking with Alcohol. It's a great opportunity to take the time out of our hectic lives and agree on one day when a whole group of us can get together and enjoy each others company. <div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5gU-sFAJvCbvj_RerK5YV7YVXqJzAMTi2vkvX69WoQYIdAs_Swo9MiHPF6pvw4-XsxEIKqArHWMMNsHzow9cJD7xJ1zB0beC2UNApGR-qPTrO_RuIFrQmXIPIO5mFhWWDNFPIann5Mkq/s200/IMG_4089.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366164225032591282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div>This last Saturday was Cooking with Alcohol, and what a great selection of menu items we enjoyed! Chef Monique <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ruvolo</span> made a spicy grilled calamari & shrimp dish using vodka which was reminiscent of the famous Cafe Allegro appetizer, only sprinkled with crumbled goat cheese which was a nice touch. Ex-Cafe Allegro Wine Director and current server at Table 22, Jim <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Kwiecinski</span> prepared Steamed Mussels cooked with white wine and Pernod, adding some peppers and onion as well. Jim also brought a bottle of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Regaleali</span> which was the perfect accompaniment. Bartender at Harris Grill and lead singer of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Salena</span> Catalina, Lexi <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Rebert</span> made Mango Margarita <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Seviche</span> with <span class="blsp-spelling-error" id="SPELLING_ERROR_6">tilapia</span> & corn chips. We paired with some <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Vouvray</span> that our hosts Dan & Jess <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Lukac</span> had had on hand. My dish was a Grand <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Marnier</span> Cheesecake which I paired with Churchill's White Port, which I felt was a little too hot for this dish. Expected the cheesecake to be dryer in flavor, hence the white port, but I think it's sweetness would have been better matched with a <span class="blsp-spelling-error" id="SPELLING_ERROR_10">sauternes</span>? All in all a great evening had by all. <div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCElGXBvGL2IxIWcE9GR6_wR-g9PTq0XuEDyYaL9cAg3uxrV2F04Uj1qcEq-8YxbMufdZkanInXKOp6pYAW8OI5sRJ0XoyN01D2DH9TZwpOvV943rFSd0hrMoZbmRprjtKih0TOwhTyU7/s200/IMG_4063.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5366163790757059586" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></span></div><div>I certainly recommend collecting five of your best friends (kinda have to have a little "foodie" blood in them) and ask them to invite a pair of friends each, and start your own supper club.</div><div><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 18.0px Lucida Grande"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 18.0px Lucida Grande"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 18.0px Lucida Grande"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 18.0px Lucida Grande"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 18.0px Lucida Grande"><b><span class="blsp-spelling-error" id="SPELLING_ERROR_11">WPCS</span> Dinner</b></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 11.0px Lucida Grande">Saturday August 1st</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 26.0px Lucida Grande">Cooking with Alcohol</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 26.0px Lucida Grande; min-height: 30.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Lucida Grande"><span style="text-decoration: underline">1st Course</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 1.0px Arial; min-height: 1.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial">Mussels in White Wine & Pernod</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 9.0px Arial">wine selection: <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Regaleali</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Lucida Grande"><span style="text-decoration: underline">2<span class="blsp-spelling-error" id="SPELLING_ERROR_13">nd</span> Course</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 1.0px Arial; min-height: 1.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial">Spicy Grilled Calamari & Shrimp with Goat Cheese Crumble</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 9.0px Arial">wine selection: <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Vouvray</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Lucida Grande"><span style="text-decoration: underline">3rd Course</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 1.0px Arial; min-height: 1.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial">Mango Margarita <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Tilapia</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Seviche</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 9.0px Arial">wine selection: <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Vouvray</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Lucida Grande"><span style="text-decoration: underline">4<span class="blsp-spelling-error" id="SPELLING_ERROR_18">th</span> Course</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 1.0px Arial; min-height: 1.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial">Spaghetti with Garlic, Garden Tomato & White Wine</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 9.0px Arial">wine selection: <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Meritage</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Lucida Grande"><span style="text-decoration: underline">5<span class="blsp-spelling-error" id="SPELLING_ERROR_20">th</span> Course</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 1.0px Arial; min-height: 1.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial"><span class="blsp-spelling-error" id="SPELLING_ERROR_21">Penne</span> Pasta with Red Wine & <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Pancetta</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 9.0px Arial">wine selection: <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Meritage</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Lucida Grande"><span style="text-decoration: underline">Desserts</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 1.0px Arial; min-height: 1.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial">Rum Soaked Grilled Fruit Compote Over Grilled Angel Food Cake</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial">Grand <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Marnier</span> Cheesecake with Honey Drizzle</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 9.0px Arial">wine selection: White Port</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 9.0px Arial"><br /></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 9px/normal Arial; ">–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; min-height: 15.0px"></p><p style="margin: 0.0px 0.0px 40.0px 0.0px; text-align: center; font: 40.0px Times New Roman"><b>Grand <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Marnier</span> Cheesecake</b></p> <p style="margin: 0.0px 0.0px 8.0px 105.0px; font: 16.0px Times New Roman; min-height: 18.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">Crust</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> Amount Measure Ingredient</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">-------- ------- --------------------------------</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> 1/4 cup chocolate graham cracker crumbs</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> unsalted butter for pan</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">Butter bottom and sides of an 8-by-3-inch pan (if you use a</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"><span class="blsp-spelling-error" id="SPELLING_ERROR_26">springform</span>, it will have to be a very tight fitting one that won't</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">leak). Sprinkle crumbs into pan and turn pan carefully to coat</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">bottom and sides. Coating will be very thin and spotty. Refrigerate.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">Filling</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> Amount Measure Ingredient</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">-------- ------- --------------------------------</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> 2 lbs cream cheese, room temperature</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> 1/2 cup whipping cream</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> 4 <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Tbl</span> Grand <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Marnier</span> (liquor available at most liquor stores)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> 1 Grated rind of 1 large orange (orange part only)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> 4 eggs, large</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> 1 3/4 cup sugar</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"> 1 tsp vanilla extract</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier"><span class="Apple-tab-span" style="white-space:pre"> </span> honey for drizzling over the top when finished</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">Preheat over to 350 degrees. Place cream cheese, cream, Grand <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Marnier</span>,</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">orange rind, eggs, sugar, and vanilla in bowl. Beat slowly on low setting</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">until ingredients bland, then increase speed to high. Beat until</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">ingredients are smooth. Pour into pan and tap pan gently to level batter.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier">Bake for 1 or until top just starts to brown. Take out of oven and let sit for 5 <span class="blsp-spelling-error" id="SPELLING_ERROR_30">minutesbefore</span> moving to refrigerator cool for 2 hours. <span class="blsp-spelling-error" id="SPELLING_ERROR_31">seperate</span> from wall of ban by sliding a knife along the edge, then <span class="blsp-spelling-error" id="SPELLING_ERROR_32">unmold</span>. Cut into slices and drizzle the top with honey.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Courier; min-height: 14.0px"><br /></p><p></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial; min-height: 15.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 13.0px Arial; min-height: 15.0px"><br /></p></div><div><br /></div><div><br /></div></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-88682125448276743052009-05-21T23:19:00.000-07:002009-05-21T23:31:09.173-07:00Hangtime Pinot Noir<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTVqEWU5bo0mdpt9V_Z2J_Gkkyxs8-ERnYSdOYe1xnD-q57qWagawgYmVuKiGjxq9Ft-EXB4Or5cOvG0CaYplFYCz8G6F6rr_gZGbKlNi7PCD7ncFYr3i6wCDBpO1JLBCwRiY_59k7FDx/s1600-h/get-attachment.aspx.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTVqEWU5bo0mdpt9V_Z2J_Gkkyxs8-ERnYSdOYe1xnD-q57qWagawgYmVuKiGjxq9Ft-EXB4Or5cOvG0CaYplFYCz8G6F6rr_gZGbKlNi7PCD7ncFYr3i6wCDBpO1JLBCwRiY_59k7FDx/s200/get-attachment.aspx.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5338532007400189186" /></a><br />A wine I'd highly recommend...<div><br /></div><div>To anyone who is drunk at 2 am... watching the Highlander, after drinking three rum and colas (that's Gosling rum, Moxie cola with a splash of lime juice) after a ten hour day on your feet from 2-12:30...</div><div><br /></div><div>I remember this wine as offering so much more, 10 years ago when I started tasting it. So disappointing now. After a phenomenally rich aroma. the palate was flat and completely unrefined. Where the nose gave notes of toasted berry fruit, the palate left me wanting. </div><div><br /></div><div>Thank god for The Highlander, the rum and the Queen soundtrack to keep me entertained. The Hangtime performed well as a guzzling wine to keep moving through the film. </div><div><br /></div><div>Is it me or does Ramirez look exactly like Joe Barsotti?</div><div><br /></div><div><br /></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com1tag:blogger.com,1999:blog-5286105475730923019.post-82052114569276992742009-05-01T13:10:00.000-07:002009-07-12T13:31:42.347-07:00Pittsburgh Wine Festival 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ogqZXeeeMLbfXcDRrJzWf1hT6mHBTGJm_syiUEIkwid9u69CWK3ycIzJN-MEjLYnnVxHmX5riUQ0ezMjdRDV_4rCkrakYcIzN6I05FqZ4mTZBNNU_GmussodVbwtBry6VwC9zWcwkFzY/s1600-h/spudz.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ogqZXeeeMLbfXcDRrJzWf1hT6mHBTGJm_syiUEIkwid9u69CWK3ycIzJN-MEjLYnnVxHmX5riUQ0ezMjdRDV_4rCkrakYcIzN6I05FqZ4mTZBNNU_GmussodVbwtBry6VwC9zWcwkFzY/s400/spudz.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5330951204867309570" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAkg3OmNz4M6g9CXhpMhF1M5ycGzVev09csJ7BxT2M5yBrPNVGa2rx0E_HCjga6jGzM92VEgONOVSVls2vsHnljtVcy3PxcWR27IbQb3MzPJDvFtp8vsvIzl5IzPu9BVJNfM1DH6_JWwD/s1600-h/Winefest1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAkg3OmNz4M6g9CXhpMhF1M5ycGzVev09csJ7BxT2M5yBrPNVGa2rx0E_HCjga6jGzM92VEgONOVSVls2vsHnljtVcy3PxcWR27IbQb3MzPJDvFtp8vsvIzl5IzPu9BVJNfM1DH6_JWwD/s320/Winefest1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5330950989378183010" /></a><br /><br />Chef Eric "Spudz" Wallace, radiant as ever<div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Guests line up for glasses of the good stuff</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Too little time to sample all the fine wines<img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixR_s-KQE2obihGByMSt-lNCBXmdy7vQChEKr99hMh9UJzxevRy1J-64ibc-jfjBKNXXPOSfSn4rUiHRjmIchgw4atACuZnhFyg3NQYq1iBi2fG5ox6kfTigXigHndcmiyklMgQ88iE6gv/s200/winefest2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5330951325789136594" /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>The absolute highlight of the wine festival is the chance to once again taste Chateau D'Yquem. 2006 from Bordeaux, France. The best way to describe this wine is to say it's like licking the nipple of God. I go back to this table again and again. Nothing like a good Sauternes, and D'Yquem is the king. The only white wine to deserve 1st Growth status. This is the wine referred to when referencing "the nectar of the gods".<img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFz_PE6eZJzzGtRkpE6dgj6q_FB5vpIaT_CO_amZfevejEdjUtBFmFntA58LmGGwFkG2QChyphenhyphenhF3kXrf9RGkBM3sddCgpvb3pTB3U4nXSwi0LkNrHPAN19xVkEfHXc36jrJH5Lk90sTw7DF/s200/d'yquem.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5330950726238397426" /></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-14683734545740370572009-04-27T12:11:00.001-07:002009-04-27T15:01:35.697-07:00The magic mixer elixir... (pt 1.)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOLxEw6TOn4XUgGRb9zeyYW9d-FEAzjvfCsFB9NpIXZW9YhuMswsS7p560d60Uy8y7IkkNfm-fXTruo_zapwHi4_-7c1YnlT1kAwAA0vZiGde2oLykmJMZ2xn5kaS_UZ4uVt-cR6kbYEh/s1600-h/IMG_4020.JPG"></a><div style="text-align: center;"><br /></div><div style="text-align: justify;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueggzShkNeSn0obyTx3ByWmoibntzolz9TQDXdEXHYSBbDb6T1tw19-uLg8ZaWCFujXBzTlTVGTvKO2efNJ8TG1qU2TXDKS8sWqqWfYg6Tl1vXnZTGhk3rQZWkuN589pORnxYSn_vGz5j/s320/IMG_4017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329492390391704482" /></div><div style="text-align: justify;">As important as your base liquor for any cocktail, is the addition of your mixer. I've been tasting a slew of new products lately that have reminded me of how important your choices for mixing agents are. I mean, come on... this is the stuff we're diluting our liquor with, right?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4C9DmxRqnsMHyM6V8Tbi_nRPa2DwBSYqz36Wd5fli5JLg9N76J3FVjKiExY7QXRA9S8VGTxFZTNkDtVoohWQnaYx61p6nshKxvEW7a6cQQoVhGX2F0vS2VtHw5oQUhRkTIZvghJwnTZny/s1600-h/IMG_1264.JPG"><br /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Top of the list, for me, is your bitters. What ever your cocktail preferences, you should alwasy have a bottle of bitters on hand. Recommended mostly for addition to brown liquors (whiskeys, rums) bitters is an herbal blend that is actually alcoholic. Used primarily in a Manhattan, Old Fashioned or Rob Roy, I recommend it for one of my favorite cocktail concoctions which has undergone many different name changes depending on which restaurant I'm selling it from (ie; Donerion, Make Mine Fluffy, Whiskey Tango) which is comprised of 3/4 Makers Mark, 1/4 Grand Marnier & splash of Angostura bitters. Shaken over ice.</div><div style="text-align: justify;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOLxEw6TOn4XUgGRb9zeyYW9d-FEAzjvfCsFB9NpIXZW9YhuMswsS7p560d60Uy8y7IkkNfm-fXTruo_zapwHi4_-7c1YnlT1kAwAA0vZiGde2oLykmJMZ2xn5kaS_UZ4uVt-cR6kbYEh/s200/IMG_4020.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329493397589300386" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 171px; height: 200px; " /></span><div style="text-align: justify;">Bartenders across the country are playing with in-house bitters. In Pittsburgh, resident "bar-crafter" Michael Mincin has created a Blood Orange Bitters used in his "Badlands-hatten" at the bar of Eleven Contemporary Kitchen. http://bigburrito.com/eleven/eleven.shtml</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Along the same lines as bitters, is the "official state soft drink of Maine" known as Moxie Cola. Anyone can tell you I am an avid proponent of Moxie Cola. Moxie used to be called "Moxie Nerve Food" or "Moxie Original Elixir", which apparently cured everything from imbecility to "lack of manhood". Moxie waned in popularity when the newly formed FDA decided that the beverage could not advertise itself as a food... and lacked many of the curative qualities it purported to possess. In the 60s when one of Moxie's leading ingredients; sarsaparilla, was banned Moxie lost roughly 50% of its fan base, and now is difficult to find even in the New England states which are it's home base. http://www.moxiecongress.org/</div><div style="text-align: justify;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4C9DmxRqnsMHyM6V8Tbi_nRPa2DwBSYqz36Wd5fli5JLg9N76J3FVjKiExY7QXRA9S8VGTxFZTNkDtVoohWQnaYx61p6nshKxvEW7a6cQQoVhGX2F0vS2VtHw5oQUhRkTIZvghJwnTZny/s320/IMG_1264.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329464378519483266" style="text-align: justify;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 240px; height: 320px; " /><div style="text-align: justify;">Every year I return to Pittsburgh with 20+ cases of Moxie Cola... enough to get me through the year. It brings me great pleasure to share this soda with my bartender and chef friends who invariably all love it. Moxie and a lime are the perfect accompaniment to a nice rum. Stay away from spiced rums, the flavors tend to compete, but a nice rum like 10 Cane or Zaya make a perfect match for this soda who's maine ingredient (yeah, I spelled it "maine") is now gentian root... the same ingredient found in Angostura bitters.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Another great pairing for your summer rum drinks is Ginger Beer! The spicier the better! There's nothing like a dark & stormy (rum, ginger beer & lime) on a hot summer day by the water. Dark & stormy tradition dictates that Gosling Dark should always be the rum of choice. I'd agree it is one of the best matches for this cocktail, though I have had equally impressive success with spiced & flavored rums as well. Combining two cocktails; the mojito and the dark & stormy, can add a whole new world of Caribbean flavors to your summer party. </div><div style="text-align: justify;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ7jTh67v9rAIq0USvFvNHh2644UowBHMuPX44w2QbbBe-xEa5i7tm7YAj1xyZz0LRZQm3AhnxgL0I1tkYdixe2hVt8esfMh25YbAFp5axB5BxtcQwjWhY9sJ0Kx_c-g2-5-clw5q5L4m/s400/IMG_4014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329492966707725778" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 300px; height: 400px; " /></span><div style="text-align: justify;">Muddle some fresh mint with sugar in the raw and a dash of simple syrup. Add 1 & 1/2 oz. rum (for this cocktail recipe I recommend Khukri rum from the Himalayas in Nepal), 1 oz. of Domaine de Canton Ginger Liqueur, juice from 1/2 a lime and shake. pour over ice into a tall collins glass and top with ginger beer. There is only one ginger beer I will recommend (though there are plenty of good quality ones on the market) and that is Natrona Bottling Company Jamaica's Finest Ginger Beer, pictured here.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">(to be continued...)</div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-86410206496111294372009-03-06T07:31:00.000-08:002009-03-07T17:15:36.568-08:00Watchmen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZM5FWDr-I7jtU7h64qGC1HIS3sW9GOvj-HTvE6tjU2btbbQKWO8JTJpbAxUbTiC-vKeBDiB3warciSE_lbWPcb6sz_Ibz0yd3goCpAQQbs_S-z-H_2JIGLqn3pIKQEroeZuiordGDrw5/s1600-h/watchmen1fc.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZM5FWDr-I7jtU7h64qGC1HIS3sW9GOvj-HTvE6tjU2btbbQKWO8JTJpbAxUbTiC-vKeBDiB3warciSE_lbWPcb6sz_Ibz0yd3goCpAQQbs_S-z-H_2JIGLqn3pIKQEroeZuiordGDrw5/s320/watchmen1fc.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5310315016906732482" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AK2I88SDIOa_UDPfD662MqTbpiBzMH73hBzqIHd1G1F3-l5PwBOuAd11rLHFlh9ilYgxuF7KcZqYo2G-srR5OYI3ZKQ4X7QjS3wpNw1qGfbiUiYqgDWQG8bLBOhOj14KSqvAdLM734N-/s1600-h/watchmen3.jpg"></a><br />Geeks and nerds the world over celebrate the opening of Watchmen in theatres world-wide. <div><br /></div><div>While Superman, Batman & the X-Men may be well known comic book characters to the layman (non-geek)... Watchmen is, without argument, the most significant comic graphic novel ever written, to the true comic book <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">connoisseur. It's release as a movie has both segregated and united comic-geeks the world over.</span></div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0"></span><br /><div>Alan Moore's (Swamp Thing, V For Vendetta, From Hell) public dismissal of his own literature scripted to silver screen, and the debate between FOX and Warner Bros (yeh, said BROS) has attracted much attention from the media regarding the movie's release.</div><div><br /></div><div>But I'm here to tell it straight. Watchmen is the best comic ever written, and the movie was an excellent adaptation of the book. Whether moviegoers who've never read or heard about the book will be as entertained by the movie as I was, is hard to say. </div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrEHijvj6cv10zGoq_3aVbj5aEEObh19jqNu4snAto4XtndY7ycIzwNxHlR8hNFa_HFvgC-t1Wc3CXX4YZrTNFEzPB-mDWbXrKxM8LeciyKeAjOKXYKz9MrFtQeaAlKcmQGjccslSUeHq/s320/watchmen-babies.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5310314438074607762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 238px; " /><div>Okay!</div><div>Let's talk about cocktails!</div><div>For our opening weekend I recommend paying homage to both Zack Snyder and Alan Moore with this selection of different drink choices:</div><div><br /></div><div>1) The DR. MANHATTEN : A Manhattan with Dr. Pepper (too easy) </div><div><span class="Apple-tab-span" style="white-space:pre"> </span> A Manhattan with Vodka (sub 4 Bourbon) and Blue Curacao<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><manhattan=2oz splash="" 1oz="" sweet="" vermouth=""><br /></manhattan=2oz></div><div>2) The Rorschach: A White Russian (kahlua added after Vodka & milk shaken)</div><div><span class="Apple-tab-span" style="white-space:pre"> </span> - SHOT - White Sambuca (dark sambuca added after settling of </div><div><span class="Apple-tab-span" style="white-space:pre"> </span>white sambuca)</div><div><br /></div><div>So enjoy your "cock"tails (No limit of blue genitalia in our subversive little script) and toast Zack for staying true to the medium, and Alan for presenting us with a truly luminary, literary gift ... the likes of which the comic fanboy world has since seen, and shall forever be indebted.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AK2I88SDIOa_UDPfD662MqTbpiBzMH73hBzqIHd1G1F3-l5PwBOuAd11rLHFlh9ilYgxuF7KcZqYo2G-srR5OYI3ZKQ4X7QjS3wpNw1qGfbiUiYqgDWQG8bLBOhOj14KSqvAdLM734N-/s320/watchmen3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5310311990299428626" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 214px; " /></div><div>for more cocktail recipes check out:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: 'Trebuchet MS'; font-size: 13px; ">http://www.isotopecomics.com/2009/03/watchmen-inspired-cocktails.html</span><br /></div></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-42884906918585875552009-03-05T10:02:00.000-08:002009-03-16T16:17:20.666-07:00Wild Rosemary<div style="text-align: justify;">My dining compatriot, Monique (who co-founded the Western Pennsylvania Consumption Society with me) called and said Gloria had opened a new restaurant called "Wild Rosemary" (WR) in Upper Saint Claire/Mount Lebanon, and we must go! <span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">http://www.wildrosemary.com</span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">/</span></span><br /></div><div style="text-align: justify;">"Gloria" was Gloria Fortunato, Chef at Cafe Allegro. Gloria was the finest cook I'd ever worked with. She had an intuitive sense of flavor that was well displayed in the cuisine she prepared for hundreds of Cafe Allegro patrons each week. I hadn't seen Glo for close to five years, since she'd left Cafe Allegro. I knew whatever she was cooking up at WR would be exceptional, and agreed to set up a dinner date, without hesitation.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We hastened to call other fellow Allegrites and WPCS members, while we were careful not to overbook our little party, as WR only seats 8 parties at any given time due to it's limited seating capabilities. Apparently the entire restaurant is set up in a recently renovated pizza joint... perfect for Glo's needs. No wine cellar, no bar, no staff. Just Gloria in the kitchen, our other friend Cathleen Enders managing the FOH, and Cathleen's niece serving to the dining area.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We decided on February 16th, since most of us worked Valentine's Day. We figured it would be a good Post-VD celebratory dinner to share with our loved ones & friends.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Roll call was Colpo, Michelle, Lexi, Nico, Lee, Dave, Monique, Heather and I. Reservations were for 8:00.</div><img style="text-align: justify;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3e0tsQNhavxi7pBJH_xQ_9v4-RF0ZPLvtWqbil71sFEU-xIpQQBhS4ZxpYd0jHyDoF0JIBGQPCjwV14qWShJGEC8xC7NSkTd3HAEeDREg6ROrMWDLOKCw7zoFqsCYm8Axv-7-YV0q2id/s320/IMG_3856.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5312466689546552994" /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heather and I had time before the reso, to go get a drink and Molly MacQuires in Dormont. MM is a great little "Irish Pub" trying very hard to replicate the old country charm of a traditional pub, while conceding to the American difficulties of opening such an establishment (ie; The Allegheny County Health Department, The Pennsylvania Liquor Control Board). Such government sponsored food & bevvy nazis make it very hard to copy the homey feel of a true Irish pub, with it's carpeted interior, wood tables and bar, dirty smoke-filled air and publican (who typically owns the building, bar & apartment upstairs where he sleeps between shifts). But Molly MacQuire's does as good as a job as a few other American establishments in staying true to form.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I had a Guinness (naturally) while Heather had a Magner's Cider, after a recommendation from my NYC drinking buddy, Paige Wentworth. She'd told me about Magners awhile back, but I had never heard or tried this product. Heather enjoyed it immensely.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">After our drinks we headed down to Wild Rosemary. We arrived early, had to wait only while the table was reset. Once seated, the other guests started to arrive, Colpo last to show-up as he got turned around a little by the change in address numbering at a certain point on Bower's Hill Road, that I must admit, almost had Heather and I pulling a U-turn as well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The menu had seven entree choices which included Barramundi, Lamb Loin, Veal Medallions, NY Strip, Pork Tenderloin, Chicken, and Scallops. No appetizers, no salads, no dessert menu (and as I said before, no wine cellar - hence no wine list).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I had brought two bottles to this cozy little BYOB. Louis Latour Ardeche (chardonnay) and Domaine Ligneres Aric 2007 (carignan blend) <span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">http://www.familleligneres.com/aric.html</span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">.</span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I love the Aric, it is a phenomenal Rhone blend of carignan, mourvedre and syrah. Full bodied, with a little of that French terroir, but not as much as you'd typically find... almost tastes like a New World style wine. There's a lot of different flavors you can extract from this wine the longer it lingers on your palate, including coffee, anise, blueberry & plum. I've served this wine as a feature, and as a wine choice on many special menus, and it never fails to amaze, and tonight was no exception... it was the first bottle drunk dry.</div><img style="text-align: justify;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq56frzshk_VL2j0viQidnCpxaOgzzu05KTXkavjWKpSH0sy-B2QvuK6sq2oysCSCn2jOEWUgcfH3jaIyqKKcHs4SsIKPaYIBgFUiTnpUekNZPaV_TTVgsCf2nYjyZ1rKtCAeI_a5Elskq/s320/IMG_3855.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5312375849043402962" /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Gloria immediately came out to see all her old friends and share some info about her last few years while away. We'd all seen major changes in all of our lives and were happy to share with our old friend.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I ordered the Grilled Veal Medallions with polenta/sundried tomato tart with roasted garlic aioli, arugula on side. A few of us opted for this item (I should note they were out of the Barramundi, didn't make the shipment, Gloria's attitude was refreshing... she shrugged her shoulders and said "Oh well. Shit happens, nothing to get excited over."), while Mo went for the NY Strip (I know this because she was sitting next to me and graciously shared) and Heather had the Sea Scallops in Saffron Cream, with shallots, crushed red saffron, mascarpone, roasted tomatoes, spaghetti and parm reggiano.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Before dinner we were served a plate of bruschetta with a ricotta cheese blended with herbs and roasted cherry tomatoes, and mediterranean olives... I could not stop pounding this delicious, abundant, "amuse-bouche" down. More an appetizer than an "amuse" it was the perfect start to dinner, immediately staving off Heather's hunger pangs, and allowing us to relax, lean back and enjoy the ambiance that Cathleen had designed in this comfortably close space.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Food came out shortly, and our eyes alighted to the feast presented us. The plates were stacked with entrees of our choosing and a heaping mound of salad on the side. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My veal dish was cooked perfectly to temp. No small feat for a chef in a tiny kitchen, preparing every side accompaniment along with the main dish, to 9 guests. The salad on the side also, surprisingly, stood out as more than a garnish, and was as meticulously prepared as the rest of the meal.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heather's dish, the Seared Scallops, was a enlightened! Where saffron can so often be overused and overtake a dish, Gloria created a dish that was perfectly seasoned, and the addition of citrus zest gave it a fresh, light flavor that uplifted the saffron spaghetti to the perfect frame from which to display the masterpiece that was the scallops, and allow them to shine on their own. </div><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8YWa0bvsllBdvCwnh-Gtax2b946WcscEItpPqjlOJgahe5DA1YqG-Q_IxQPIP0Cu5g_3PCrcnF8lO0T6S9KeasQE4N1IA2up155exEQ7eAJd1z827I2VJ7sekwGV3CBFJ8Xd-ytQQRx8L/s320/IMG_3857.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5312466869800770210" /><div style="text-align: justify;">We shared each others entrees and there was not one hesitation from anyone in the group in exclaiming that Gloria had truly found her niche and achieved a perfect oasis from which to share her joy of cooking with the Pittsburgh culinary scene. Immediately added to the top of my favorite Pittsburgh dining spots, alongside Vivo, Bonaterra, Casbah and Umi.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Unfortunately, as all thing do, our meal came to an end, and it was time to head home and relieve Gramma from babysitting duties. The ride home my wife commented on the quietness between us. I agreed it was unique for us not to utter a word for the 20 minute car ride, but the evenings meal had literally left me speechless, save for a deep smile, spread across my face, which spoke volumes.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">http://www.wqed.org/mag/columns/dish/2009/0309-wild-rosemary.ph</span></span><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: 'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: 'trebuchet ms';"><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(0, 0, 0); font-family: arial; font-size: 11px; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><a href="http://www.urbanspoon.com/r/23/723712/restaurant/Far-South-South-Hills/Wild-Rosemary-Bistro-Pittsburgh"><img alt="Wild Rosemary Bistro on Urbanspoon" src="http://www.urbanspoon.com/b/link/723712/biglink.gif" style="border:none;width:200px;height:146px" /></a></span><br /></span></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com1tag:blogger.com,1999:blog-5286105475730923019.post-76914420494362009292009-02-04T12:26:00.000-08:002009-02-04T12:55:29.452-08:00Bacon-Infused Bourbon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguN7llL66I_n7fnf2s-Pm4O4SK6JaA5l31wfhyphenhyphenKXkbaRlkqy14LmfsCvhNtIZnjP8bZ4Qr1MljlfyjfUZEs2OSF1i0-P0IamOV_jx_av39t2CBluKJhBInrR5qlbjglw41l8AAe42jVXmO/s1600-h/IMG_3818.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguN7llL66I_n7fnf2s-Pm4O4SK6JaA5l31wfhyphenhyphenKXkbaRlkqy14LmfsCvhNtIZnjP8bZ4Qr1MljlfyjfUZEs2OSF1i0-P0IamOV_jx_av39t2CBluKJhBInrR5qlbjglw41l8AAe42jVXmO/s320/IMG_3818.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5299041704438223314" /></a><br /><div style="text-align: justify;">Probably, the most comments I ever got on my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">facebook</span> account, were from people questioning my sanity when I posted that I was making Bacon-Infused Bourbon for the restaurant.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">There were some mixed reactions. I think when I originally heard about this concoction, from Guy <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Fieri's</span> <span class="Apple-style-span" style="font-style: italic;">Diners, Drive-ins and Dives</span>, my initial reaction was similar to my <span class="blsp-spelling-error" id="SPELLING_ERROR_2">facebook</span> families. A quick revulsion, followed by contemplation and then the epiphany. "This could possibly be the greatest idea, ever!!!"</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The actual recipe was found in an article from the New York Magazine, credited to New York City bartender Don Lee from PDT (please don't tell, a widely acclaimed NYC speakeasy). <span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family:'Trebuchet MS';font-size:13px;">http://nymag.com/restaurants/recipes/inseason/45776/</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> We followed the original recipe, though we traded the bourbon they were using, with Knob Creek. a) because the bourbon they listed was unknown to us, b) because Knob Creek was an item we could possibly get help from our liquor distributors to bring the cost down.<br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The Knob Creek did not work as well as we had anticipated. The high alcohol seemed to cover up the bacon smokiness we were expecting to taste. There was some obvious smokiness added to the Knob, that gave the whiskey a mellower flavor, with some slight sweetness notes, but where was the bacon.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So I brought the bottle home and infused more bacon fat into the 1.5L bottle... 'bout 16 strips (where originally we did 8) So now we sit and wait. See what this concoction provides. If overly <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bacony</span>, I can always add more bourbon to balance out the flavor (which is easier to do than cooking up bacon over and over again, straining, chilling, scooping out fat and sediment).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Next round I'm going to go with a lighter alcohol, sweeter bourbon that I feel may take on the bacon flavor better; <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Woodford</span> comes to mind.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">You have the recipe, now for the PDT version. Make some at home. Share with friends. They'll be amazed by your bravery and creativeness. After all the posts I received about my own attempts at this unique cocktail, I can pretty much guarantee you'll be the talk of the next dinner party for months to come.</div><div style="text-align: justify;"><br /></div><div style="text-align: left;">Here's the recipe again for y'all; <span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family:'Trebuchet MS';font-size:13px;"></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family:'Trebuchet MS';font-size:13px;">http://nymag.com/restaurants/recipes/inseason/45776/</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">You may also be wondering why there's a mini-keg of Heineken in the picture? Well this was my Super Bowl celebratory beer (Really, Sean? No Iron City? Or even Penn <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Pilsner</span>? At the very least <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Yuengling</span>?) Well, I always wanted to try one of these things, and Heather isn't fond of too many beer flavors, so while we sat back and watched our Championship winning <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Steelers</span> bring home another Super Bowl trophy, we shared this mini-keg between us (and between shots of Makers Mark to help rally our boys - Heather, who DOESN'T ever drink whiskey kept right up with me, shot-for-shot... I was so proud of her). I gotta say, I really enjoyed this mini-keg experience. It was fun to have this cute little green guy, hiding out in our fridge, and the beer tasted great. Fresh and refreshing. I'd recommend for anybody who has as much trouble as I do trying to pack a stuffed fridge with a case of bottles for the big game.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cheers Big Ears!</div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-56098827383670572112009-01-22T16:00:00.000-08:002009-01-22T16:47:21.688-08:00Some moderately priced easy drinkers, with a little Spanish thrown in for good measure<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_n_ltcvZQ37blQcLdzhG-ZhfTmgcKdrCOQd6wjVvXO32X3OcJVDh_jXge0lucCK9vc1WQnp7V2FzQ_zfzgg7-aENdVrr6bDjq9hIa9t12z1eoFLpEyeu_He6mbcm0tdv_M4OXrVYWg5Y5/s1600-h/93803l.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQI1IUX1FKjDciVe7KjPTD0QMWdFjvsEEtssmi6uX_shdtEobMK4y_DF8OCrvPzIcZrUpLCIL5hWnHRMZHQ2tV_kSWITi81Lg2SLRdm3ZJNOb7ysO-aMN18Q-4tN3e5nu0vmFH19yCJglo/s1600-h/montevina_Barbera_bottle.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 74px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQI1IUX1FKjDciVe7KjPTD0QMWdFjvsEEtssmi6uX_shdtEobMK4y_DF8OCrvPzIcZrUpLCIL5hWnHRMZHQ2tV_kSWITi81Lg2SLRdm3ZJNOb7ysO-aMN18Q-4tN3e5nu0vmFH19yCJglo/s320/montevina_Barbera_bottle.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5294274587656866866" /></a><br />Enjoyed two wines this week that were very well priced and great value.<div><br /></div><div>The first was Montevina Barbera. An amador county barbera, you ask? Well yes. Actually the second barbera from California that I've tried. Renwood being the other. Both were/are exceptional representations on this varietal typically found in Italy.</div><div><br /></div><div>The Montevina had a lot going on for a $10 bottle of wine. Black cherry aromas lead to chocolate, some tobacco-vanillan, full berry fruit on the palate. light citrus zest bookmarks both the opening and closing of this wine... very light. Great quaffing wine, could easily recommend for a bottle to share between you and your loved ones, sitting in front of a crackling fire.</div><div><br /></div><div>The second bottle is in-hand as I write this review. From Sardon Del Duero in Northern Spain, came this lovely bottle of Rivola. Light on the tongue, splash of crisp raspberries and strawberrys on the fore palate. The Spanish earthiness is there, and the sun-ripened fruit gives a tease of heavy extracted berry flavor, but it never follows through (I mean that in the best possible way) and it leaves you with a refreshing, drinking red. A very well-rounded, well constructed bottle.</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9MRzTL4lNwsx5CpgUi2H-AsmCwc_fwq31i-zglV7R4KyJgb7Nlm0qOjkcFKxRmXnIl5ay6Gwp03ISjtrMOYtrcDv4D2MouT6N8RWfKBLiduNVWVtxW6ZtPBRA33Xa8FORUdHZCRJSKAP/s320/87496d.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5294276796018655618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 254px; height: 320px; " /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Rivola should come in around $15, but there are plenty of deals online, to be found.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Speaking of Spanish wine, I should mention my fastest growing favorite region for wine making; Priorat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I'm loving Priorat wines, and nobody else seems to be hip to them yet. Which for you means that your store may carry a great selection that has been passed over by other wine shoppers. Prices may have gone down? Or, as in PA, you might find the state putting a few on display with it's "Chairman Select" program. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Priorat blends are standout, in that they combine two of the greatest wine regions with masterful blending. Typically a Priorat wine will be a combination of French and Rhone varietal: cab, merlot, malbec, petite verdot, cab franc & syrah, grenache, mourvedre, carignan (in Spain: carinena) . Look for Vall Llach. I have a bottle of both their Embruix & Idus storing in my cellar. They are just great to open now, but my intuition tells me, a few years in the cellar will mellow out the tannins a little, and deliver a robust powerhouse wine. Both are $35 and up, but I've bought mine, both, at under $20 on the aforementioned "Chairman's Select". Happy hunting!</div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIGXHj3i7lcOSIb0QIKhh0iDJSk4MRn1pfa5FzXKzNR2Ct-ljnG_GAEQbRGMvxgONm6SFTfZQLE5kK_4JQKNAMT9_a8LX7QwAh9c8RSgU55aGIkNMc6xRCo3gvdg6M8hfpfHViXh7EhD0/s320/91582l.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5294283781368535378" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 105px; height: 180px; " /></div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_n_ltcvZQ37blQcLdzhG-ZhfTmgcKdrCOQd6wjVvXO32X3OcJVDh_jXge0lucCK9vc1WQnp7V2FzQ_zfzgg7-aENdVrr6bDjq9hIa9t12z1eoFLpEyeu_He6mbcm0tdv_M4OXrVYWg5Y5/s320/93803l.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5294283861075965010" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 105px; height: 180px; " /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-54426058882103236402009-01-21T12:24:00.000-08:002009-01-21T13:07:28.932-08:00The bastardization of fine cuisines<div><br />Well, I have accomplished the unaccomplishable... (?)<div><br /></div><div>Okay, maybe not completely true statement there. But I'm very excited for my newest culinary bastardization of two of my favorite new cooking techniques (?)... Asian cuisine + Buffalo Chicken wings. (somewhere - probably in DC - Don Bistarkey is groaning in dismay)</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQMy4-FbYaEGemqL9MROpT_MREyn2nUj5J6ZbZFdhrHf_g2OAhAbfKJnw-BM9_Yi-X5LNroJK-yahvHv_S-7s8GPaZznBnPkiSIIzwW1DmtnDjpqSxq8eQosINjX4WrqOGbl8Wzygp7JQ/s320/egg-rolls.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5293855702765922402" /></div><div><br /></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0BUnsx0SdmF6TkXenSF74-OdzO3L3rYa1DfurLp00btl-YTz-LoQXjmv_FfUxjskVFnFdc1Mj0z2NSROO3V_x7UsXmJ0K_eb58rPyDgGjI8zUiKNBfMVSjDgyML84JCctKXMQBSbASmt/s320/buffalo-wings.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5293855890077593986" /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div> +</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Last night saw the culmination of a dream. A dream that came to me about two weeks ago when the wife and I made our first egg rolls. Sausage and coleslaw egg rolls. They were so delicious, and so easy to make, that it got me thinking. Why not Buffalo chicken egg rolls?</div><div><br /></div><div>After contemplating for a week or so, I came up with a preliminary recipe to test it out. Buffalo wings have always been a specialty of mine... Buffalo wings, burgers and chili are three items I have raised to haute cuisine level after years of repetitive experimentation. But Buffalo wings are the kings of my repertoire.</div><div><br /></div><div>I have a very simple way of preparing Buffalo wings, and I have never tasted a better wing in my life. It all started almost 20 years ago in college, at one of our first house parties (the SEWER house for those in-the-know) when I decided to add a little ranch dressing into the sauce to cool it down slightly. Over the years the recipe has evolved to include a little soy, sriracha hot pepper sauce, twice baking the wings instead of deep frying, and blue cheese dressing has replaced the ranch (although my wife still prefers ranch, so I always make a separate batch for her).</div><div><br /></div><div>Anyhow, this prep was a little different, and still in the experimental stages (so I certainly would accept any recommendations or pointers from some of my more accomplished chef friends). </div><div><br /></div><div>Basically, stage one was baking the wings. mixed the wings, some cayenne powder, sea salt, garlic powder, veg oil and pepper in a big bowl and placed on a baking sheet. Baked at 350 for about an hour and a half. cut some celery into thin slices, to give the texture of water chestnuts, and julienned some carrots. once the wings were done baking, I took out of oven and let sit for 1/2 hour to cool off, covered with some aluminum foil. In a pan I sauteed the carrots and celery with a little butter. I then took the chicken meat, with some skin, off the wing bones, added to the sauteing carrots and celery, added my hot sauce mixture (Frank's Red Hot, Soy, Blue Cheese dressing, splash Sriracha hot pepper sauce) and cooked down slightly until the sauce was absorbed by the chicken and veggies. The trick is not to use too much sauce, didn't want the egg rolls to be overtaken by the heat. Once heated through, I used a soup spoon and stuffed one egg roll at a time while I waited for my oil to heat up. Into the oil and all done in about three minutes.</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyMLaRkjtyo_B9gr4eVpMMjhwoTDwCgcDxzboRA2z6lhlFYo0XUSgwwLovmKTpLZt3cXEb3uNFisqCTouHafnuWJ5AM-vjEpsNhhrKJKmc1ibzIToLXdLmgE0HONCuW6u9do1dmTW7z0p/s320/2232638363_52f385613a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5293854535415633618" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /><div><br /></div><div>They were delicious, with a little ranch for dipping. I was very happy with the end result. More experimentation to come, and again, would appreciate any instruction to help me perfect this dish.</div><div><br /></div><div>Oh, and since this is a drinking man's blog... what goes great with egg rolls? Foster's beer, of course. When funds are tight and there is some beer drinking at home to be done, I'm either picking up a case of Sam Adams (again, Don groans), Heineken, or Fosters. </div><div><br /></div><div>The Fosters tasted just right for this Pan-Amerasian dish.</div><div><br /></div><div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 166px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYR3uv3gqHFXpvYYCyKqL6ihEJUVfdIn92K8ShoMf3MHLzfBVJ45dyX5_wHnEpYXZqCrP-qAI5qTvJZdLW-SvcLjN2Pz2kXLe_hylN7nxWkah27Mb-ivk96gk2HmeeK2oNULv5REcj-mNl/s320/EggRolls.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5293854890430539746" /></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-32132116830080331722008-12-24T19:37:00.000-08:002008-12-24T20:34:24.182-08:00Christmas Eve<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy-2M8wYjMemiOnSHfQyJlDMNAqYBUofIFJe3hclQNKmLqduVPfXPpWGymxI9vs3fyv1DvSDEEwSA0NEZtoa18JS1_dYxxe7F_yw1jFCgY5CW7pCsKMtunq2f-29IRmTCqnYNhl1567Zd/s1600-h/IMG_3714.JPG"></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgEwDCpEke0ZVQl9PEXah-9VaqoeW92jc7KowuJWWF0agAEmjHFJZ9L7nBIODUcUhVIrFwXJNDfpz9hlpmz3nSBMf5B_XcoteCE7wbgt9RStyFsnOSRZOHNJwrG2hu9H446xLv_V9oijm/s1600-h/get-attachment.aspx.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgEwDCpEke0ZVQl9PEXah-9VaqoeW92jc7KowuJWWF0agAEmjHFJZ9L7nBIODUcUhVIrFwXJNDfpz9hlpmz3nSBMf5B_XcoteCE7wbgt9RStyFsnOSRZOHNJwrG2hu9H446xLv_V9oijm/s320/get-attachment.aspx.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5283568879115356514" /></a><br />So I'm sitting, drinking a bottle of wine, waiting for the kiddies to have those "visions of sugarplums". waiting... and waiting...<div><br /></div><div>Might as well let you in on what 'Santa' is consuming... 'cause it's a pretty nice repertoire. </div><div><br /></div><div>Started with one of my favorite cheap bottles. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Woop</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Woop</span> Shiraz from Australia. This nice inexpensive bottle can be found for $8-9. And it's great. Some serious <span class="blsp-spelling-error" id="SPELLING_ERROR_2">framboise</span> flavor jumping out, heavy <span class="blsp-spelling-error" id="SPELLING_ERROR_3">vanillan</span> notes. Just can't beat it for the price. It's my "go to" bottle, when funds are short.</div><div><br /></div><div>We drank the bottle with a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pre</span>-Santa prep dinner of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">filet</span> and sauteed asparagus that my wife prepared.. and prepared well... with a little lemon juice and olive oil... yum!</div><div><br /></div><div>As the kids eyes grew heavy, and the winter blankets beckoned. I received my annual gift from the wife. A Christmas eve tradition, a DVD to watch while we wait for the coming Claus. This year's selection was "Wanted". Apparently based on the comic book of the same name... but I'd have to say so loosely based, that the only familiarity laid in the name alone, and perhaps some VERY loose plot derivations.</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 137px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ytangVgXi8C9LH1ic6SuGL-rsXwBLNBheL33y-rYmLap-vEMKRjZrcRqLemPDSA-tlno7LufAukq3zzLo4-of8-_0ynjeMvgkWp-ZtrbNwsvbJ3QpbzpVgy07540jgm_MG4aO16G7-as/s320/2139.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5283580647573417426" /></div><div>Finally, the kids are in bed and it's time to set up the tree and gifts. I break out a bottle of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Glenmorangie</span> Port Wood Finish 12 year scotch. A bottle I'd been holding onto for the last 4 years. I restrain myself from chugging this good stuff down, and break it out for special occasions. This Scotch is discontinued now, and the distillers have changed their brewing process to non-chill filtered whiskey which the distillers felt gave the whiskey a more authentic flavor. And that may be true. I just happen to prefer the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Glenmorangie</span> port wood finish that I grew to love. The bastardized version, if you will... but I love it, and I cherish my last bottle.</div><div><br /></div><div>So with a glass of scotch in hand, the wind blowing outside, and the toys set and displayed under the tree... I bid you all a very merry Christmas!</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy-2M8wYjMemiOnSHfQyJlDMNAqYBUofIFJe3hclQNKmLqduVPfXPpWGymxI9vs3fyv1DvSDEEwSA0NEZtoa18JS1_dYxxe7F_yw1jFCgY5CW7pCsKMtunq2f-29IRmTCqnYNhl1567Zd/s320/IMG_3714.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5283581213651000722" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /></div><div><br /></div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-76777140125250501742008-12-21T13:26:00.001-08:002008-12-21T13:55:13.190-08:00iphone, ipod, itouch<div style="text-align: justify;">Just got this new <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ipod</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">itouch</span>... <span class="blsp-spelling-error" id="SPELLING_ERROR_2">iphone</span> minus the phone) and the greatest thing about it (well, maybe not the greatest... really happy to have all my music on one compact portable player) is the "Wine Guide" app. <br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g3U4ZLuVQI6C6AXVeraw9Xk8XICyE_9jLyvh0fs13FVqPnnuoPdw8WpWp_59shj78x70P96CCGT3LpRKcdi-B-hZCVc1vpzTVWoXLraENWKo3uUGmhQ5tPy7ebKn2MPh3qdNYJTNIpOe/s320/1221081650.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5282365065982364002" /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">clicking on the app I can get just about every bottle of wine with a brief explanation with current vintage, cost and rating from Wine Enthusiast... after choosing the vineyard and then the proper bottle. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I believe the app actually comes from Wine Enthusiast, and have already spotted some notable missing bottles; Orin Swift The Prisoner is a prime example. Basically, anything Wine Enthusiast has not rated will be missing from the app. But <span class="blsp-spelling-error" id="SPELLING_ERROR_3">there're</span> still thousands of choices to look up. This is gonna make my job much easier. Whether talking to vendors, shopping at the State Store or talking to tables... it'll be a nice utensil to have.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">On another note... tried a bottle of Michael and David Vineyards Petite <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Petit</span>, blend of petite <span class="blsp-spelling-error" id="SPELLING_ERROR_5">sirah</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">petit</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">verdot</span>. Was a little disappointing. I usually like these guys wines. Often big, powerhouse bottles... this one was a little lacking, too soft... not much there. Some cranberry on the nose led to a tarter taste in the glass as well. It's odd though, because I recalled liking this wine at the Pittsburgh Wine Festival when I tasted it in May. It didn't taste off or oxidized however, maybe my recollections from May had been obscured by the hundreds of other glasses of wine I'd tasted leading up the the Petite <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Petit</span>. For the same price, I'd rather drink the Earthquake Petite <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Sirah</span> from the same company.</div><img style="text-align: justify;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkA-a6JyXfLr8rck9ppWP7BaLBdvKVZkTp2fnN94r8daO8gzc2bnYxtVNbOuSAg-SPjTmUY9FVtD94CeSfdNast5HQsn5JAEB3LQWTOKOGQbS8W_RHSk8YJ1hbVw7fx8W1fdEKwUKvYBW/s320/1220081749.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5282363192856964546" />Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0tag:blogger.com,1999:blog-5286105475730923019.post-30472433541345178682008-12-14T19:16:00.000-08:002009-04-27T12:10:39.120-07:00Holiday party wines<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Vm4CstpfzVxIxqbLwN-RB0K7FdNwwZEVq3cyu_EIP8iJBNG_f7QrT6MsdFWhYSDV45Par_V3fJK88fdHB569lV6ZfyorDagH1q9EC4gn_B5RsN08lFoL-r2znlrd9U50QDcgCPuUqO8z/s1600-h/rumball2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Vm4CstpfzVxIxqbLwN-RB0K7FdNwwZEVq3cyu_EIP8iJBNG_f7QrT6MsdFWhYSDV45Par_V3fJK88fdHB569lV6ZfyorDagH1q9EC4gn_B5RsN08lFoL-r2znlrd9U50QDcgCPuUqO8z/s320/rumball2.jpg" alt="" id="BLOGGER_PHOTO_ID_5279862159855376642" border="0" /></a>Made a trip to the liquor store Saturday, with daughter in-tow. I'm getting more and more impressed with our current PLCB chairman's (Patrick J. Stapleton III)<b> </b>selections, and the Shadyside store director's (Ron Dreshman) purchases. Some great Holiday gift giving ideas... and some equally great value wines for all those office parties your wife may end up dragging you to.<div><br />If you're not familiar with Pennsylvania liquor laws, then you're one lucky summabitch. In PA, we are limited in what we can buy, by what the state agrees to bring in. We are beholden to the state to make the correct purchasing decisions and offering choice wines, which so very often they fail in their ability to provide. However, it's getting better. While we may never see the vast selection that other states offer, at least PA seems to be making a concerted effort to keep up with the current wine trends.<br /><br />In my shopping experience I came across a few gems I was familiar with, from offering in one of the many restaurant I purchased for. I thought, maybe, to share some of these picks with you.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5APYy0tIKMt9tXOF8EznLcaMxvynp0fAh5RCJtYUa-BvDXN8CluEsv-fSWxxdp-668pKVmVGSPwU1jjTJrp151wGTRPI16q6PiwR-ok0mAQ4KMq24f5qLgE6vqb6otMTCQiQvPSSxKAK/s1600-h/bigtattoored.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5APYy0tIKMt9tXOF8EznLcaMxvynp0fAh5RCJtYUa-BvDXN8CluEsv-fSWxxdp-668pKVmVGSPwU1jjTJrp151wGTRPI16q6PiwR-ok0mAQ4KMq24f5qLgE6vqb6otMTCQiQvPSSxKAK/s320/bigtattoored.jpg" alt="" id="BLOGGER_PHOTO_ID_5279854113874683202" border="0" /></a><br /><br />The first one, that can regularly be found across the country, and is one I often buy in New Hampshire when on vacation up there, is Big Tattoo Red from 2 Brothers. Big Tattoo Red is a Cab/Syrah blend (50/50) from Chile. It's a nice, value friendly, bottle of wine that I enjoy cracking after a fewer bigger bodied and bigger priced bottles. It's easy drinking and reliable... and it's only $9.99. This wine isn't gonna knock your socks off, but I think for the price you may be fairly impressed with the quality. I like this wine as a gift for the Holidays as every bottle sold donates 50 cents to the Arlington, Virginia Hospice and a breast cancer research foundation in the name of Liliana S. Bartholomaus. Introduced in the Winter of 2002, sales from BIg Tattoo Wines has raised over $850,000 for charity. It's my feel good wine!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQa5m-_5h09TPsksQmA8Hqsyd_AY6jZxMQ3zOHbdEguQZ0va3_Z1tllcVLvshJe3-tMz4RfHCYrwv3rfBsVQ7vxR-F3xxux_rWWpwoNjoR9rpfP-viAXBriKBZ7iXM2uPtzZb7xdRVEqUO/s1600-h/earthquake.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQa5m-_5h09TPsksQmA8Hqsyd_AY6jZxMQ3zOHbdEguQZ0va3_Z1tllcVLvshJe3-tMz4RfHCYrwv3rfBsVQ7vxR-F3xxux_rWWpwoNjoR9rpfP-viAXBriKBZ7iXM2uPtzZb7xdRVEqUO/s320/earthquake.jpg" alt="" id="BLOGGER_PHOTO_ID_5279856051487039042" border="0" /></a>For a bigger body, huge extracted fruit, and just plain delicious bottle... I recommend the Earthquake Petite Sirah from Michael & David Vineyards in Lodi, California. This is a wine to give to the unsuspecting host/hostess at the office Christmas party. It's a closet wine that will "wow" the receiver. I cracked one of these at the last Halloween supper club I hosted and the bottle was the house favorite... gone within the first ten minutes of attendees arriving. Where most wine descriptors will halt at "blueberry" or "coffee" Earthquake takes these flavor profiles a step further with "Up front blueberry syrup, black cherry and coffee bean shake up the senses, finishing with warm cigar box cedar and vanillan flavors." At $18.99 you're getting every penny's worth!<br /><br />For a more classically styled wine I noticed the <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdVvqE9x0djDb3-ITnkEFlwQHIkc59TJb0YuGNzfmlhll5gSk6X-9kIQ7NvKVAk5OKwZPk7nxgrc5zD8MBSa4w-v3pKuw2tpL4NQeqh6jwik5Gwnk3ZsCsy6PktOJBEpZNlKrf4MLYwhi/s1600-h/catena.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdVvqE9x0djDb3-ITnkEFlwQHIkc59TJb0YuGNzfmlhll5gSk6X-9kIQ7NvKVAk5OKwZPk7nxgrc5zD8MBSa4w-v3pKuw2tpL4NQeqh6jwik5Gwnk3ZsCsy6PktOJBEpZNlKrf4MLYwhi/s320/catena.jpg" alt="" id="BLOGGER_PHOTO_ID_5279859157715746370" border="0" /></a>Pennsylvania Wine and Spirits Store is now offering Catena Malbec from Argentina at $23.99 a bottle. This is one of the finest expressions of malbec I have encountered (for the price) from Argentina. Malbec is THE varietal of Argentina, though some equally fine malbecs are being produced in Cahors, France... and of course, malbec is one of the blending grapes in the wine capitol of the world Bordeaux (so obviously, you'll also find malbec in most meritage blends). It has a distinct plum-like flavor, and less distinct hint of anise which is helpful in rounding out the highly tannic cabernet of Bordeaux blends and filling out the softer merlot. Argentina has perfected this grape and produced some of the best 100% malbecs in the world. Quickly gaining in popularity, this is a nice gift as a substitute for a cab or merlot offering.<br /><br />My favorite selection, however, and the one I ended up bringing to my wife's office party, was/is Rumball Sparkling Shiraz from Coonawarra Australia!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtF5HMrsSM4f3O8Euw1iOHVOwVb6GLPM1-ZA9zG_BxPg8E0xbbFyfSchFdmbyLiCn0enS_SUCm-cFaACkXa3G54Jf_5hUa_xD16ZrtFJKJyW7_wQjNn1Vm8aOLh4QowGIJaff3g7ygjejF/s1600-h/rumball.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtF5HMrsSM4f3O8Euw1iOHVOwVb6GLPM1-ZA9zG_BxPg8E0xbbFyfSchFdmbyLiCn0enS_SUCm-cFaACkXa3G54Jf_5hUa_xD16ZrtFJKJyW7_wQjNn1Vm8aOLh4QowGIJaff3g7ygjejF/s320/rumball.jpg" alt="" id="BLOGGER_PHOTO_ID_5279862250713498050" border="0" /></a><br /><br />You're saying to yourself "What! Sparkling shiraz? I've never heard of such a thing." Or, possibly, you're more sophisticated palate than I've given you credit for is saying "Waitaminnit! I've had sparkling shiraz and it's always insipidly sweet... you can't really recommend such a disgusting mutation of this beautiful Australian varietal?"<br /><br />I have tried dozens of Sparkling shiraz, and only one has ever made the cut for my lists and my home, and that is Rumball. Inky black, earthy and grapey, Rumball does a magnificent job in creating a varietally correct sparkling shiraz. At Casbah we put it on our brunch menu as a "Black Mimosa". the mixture of citrus and dark, spicy chocolatey shiraz gives your mimosas a whole new depth of flavor. You'll shock and delight your gift receiving friends with this choice bubbly. It goes great with meat! The gamier the better. Also, highly recommended with a nice stinky blue cheese! YUM!<br /><br />Hope this helps with Holiday shopping! May you and yours have a very Happy Holiday! Cheers!<br /><br />http://www.rumball.com.au/<br />http://www.lodivineyards.com/<br />http://www.bigtattoowines.com/</div>Sean Dwyer Enrighthttp://www.blogger.com/profile/18069765629166139216noreply@blogger.com0