Thought I'd pitch my new posts at AOl over here, just to add volume. I listed six books for AOL readers as decent places to begin to increase their knowledge on cocktails and drinks. Thought I'd open the floor and see if anybody strongly disagrees with my picks. I wanted to keep it at five, with my personal favorite (Dr. Cocktail's book) thrown in because I couldn't resist. Anybody else insist on a different top five? Keep in mind I was trying to suggest books for newbies to our field...ok, I'm ready, let 'er rip!!!
New Post at AOL
A Brief Moment of Sobriety
As some of you may know, I do some blogging at AOL. I just put up a post recently which I'd also intended to put up here. As writers who write about drinks, I think it is also imperative to mention the very real consequences of the alcoholic jewels we rave about, even as just a gentle reminder not to enjoy these gems a little too much. Despite all the media that has been devoted to the perils of drinking and driving or even over-consumption, the statistics still show an alarming amount of incidents involving alcohol. Some might point to declining fatality stats as a sign of progress, but my answer to that would be to point out the window on the corner of 1st and Union outside our restaurant late on a Friday or Saturday night.
In other words, be safe out there this New Years.
Okay, okay...
Has it really been that long since I posted something? Really? September? Well, I'm settling in to my new digs, finally, and do have a backlog of cocktails, rants and miscellaneous stuff to share. I promise, some new stuff is on the way.
In fact, I'll make it my New Years resolution...I'll get started...um, tomorrow.
Have a happy and safe New Years, everyone.
Know Your Bartender
Just wanted to post this link because I found it absolutely hilarious. Actually, the whole site is hilarious. Brilliant writing throughout. And if you haven't bought the book, you should.
What kind of bartender are you??? Me? Somewhere between Bar God and Professional. I'm trying hard to move away from Bar God status though.
The Union
My entrant to this Mixology Monday event, hosted by Gabriel over at Cocktail Nerd, marks my first post (gulp) with an original cocktail. As I've mentioned in this space, I don't really consider myself overly talented when it comes to creating new cocktails. I'm no Jamie Boudreau, who seemingly creates three stunningly innovative cocktails per day (I'm sure he comes up with at least one before he's even brushed his teeth in the morning...that dang Canuck!).
Like any proud papa, I'd like to share this cocktail's backstory. Once upon a time we had a bartender at Union who made up a drink called Le Vie en Rose. He misted a cocktail glass with rosewater, then mixed up Absolut Mandarin with Chambord, strained it into the marinated cocktail glass, topped up with bubbly then plopped a rose petal atop the drink. Rose aromatics, a bit of bubbly candy in the glass and a rose petal. . .sheesh, you can imagine how popular it was. Once that bartender left, the drink left with him. The new bar manager and our floor manager didn't like it because the scent of rosewater dominated the bar (and the cabinet where the mister was kept). This disappointed legions of fans, some of whom went out of their way to get one.
I've always wanted to bring this cocktail back, only doing it differently to appease my own palette, and that of my newly betrothed. I wanted to refine this drink for Christine, as a cocktail meant to celebrate our engagement. After some experimentation, Cameron and Anita came in and tried it and came up with a wonderful name, The Pistola Rosa, along with a few helpful observations regarding the composition. Unfortunately, Christine seemed a little bummed, since the name didn't reflect romance or our matrimony. Unbeknownst to her, I think I finally came up with a name, one that also mirrors the name of the restaurant.
So here it is, The Union.
4 mint leaves
2 drops rosewater
2 barspoons cremé de cassis
Muddle above in a pint glass
Add 2 oz Hendricks gin, fill glass with ice then stir
Pour into a cocktail glass, top off with 1 oz prosecco or other light bubbly
Garnish with a single rose petal
No pic of it just yet, since I broke my camera and it's off being repaired. It should come back this week and I'll post a picture of it then, because it really is a pretty drink.
Know I just have to come up with a drink that uses the wonderful name Cameron and Anita came up with. That is, if that @&*#!!! Boudreau doesn't beat me to it.
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