|
|
May 24 San Francisco Chronicle:
Flowers make the drink in SF.
It would be easy to attach Jacqueline Patterson's fixation on flowers to her gender. After all, the bar manager at Orson in San Francisco is among the minority in the Bay Area's prominently male mixology scene. The problem with that argument is she gets a lot of her flowers from Orson's chef de cuisine and pastry chef. Both are men. (more...) The Los Angeles Times:
Pisco and cachaca make it in LA.
Chefs and bartenders are getting into the festive spirit of the classic South American drinks with fresh ingredients that pack a fruity, fragrant panache. (more...) The Washington Post:
The hunt for the Green Fairy.
After more than 90 years, absinthe has returned to area bars. Loved by Oscar Wilde and Henri Toulouse-Lautrec, rumored to drive men crazy and cause vivid hallucinations, absinthe was banned in the United States in 1912 and in most Western countries because of its alleged psychoactive properties. But restrictions were lifted last year, and drinkers can once again consume the luminous green liqueur known as the "green fairy." (more...) Eric Felton for The Wall Street Journal:
What makes Hemingway's Daiquiri.
Lillian Ross made her career with a New Yorker profile of Ernest Hemingway that suggested his thirst was prodigious. And she made John O'Hara mad: "The most recent, and most disgusting, example of the intrusions into Hemingway's private life was made by a publication that reported on Hemingway's drinking habits, somewhat in the manner of a gleeful parole officer," complained the man who had all but invented the New Yorker-style short story. "But for Eustace Tilley to raise an eyeglass over anybody's drinking is one for the go-climb-a-lamppost department." (more...) RFID Journal:
Will radio frequency id systems replace skilled bartenders?.
May 19, 2008—Several bars and restaurants have been employing radio frequency identification to teach employees how to accurately and consistently pour a mixed drink. (more...)  Dear Friends,
We are happy to announce that the 2008 World Cocktail Week Celebrations have been a resounding success thanks to all of you!
I am happy to report that the Museum’s hometown of New Orleans led a great celebration:Tim McNally, host of WIST radio's .The Wine Show, rallied about ten different bars in New Orleans to participate in a World Cocktail Celebration held at Café Adelaide, where Museum founders Chris and Laura McMillian, and Chris Patino of Absolut/Plymouth, Lu Brow of Adelaide’s Cafe, Marvin Allen of the Carousel Bar in the Monteleone Hotel, and many others devoted their time and talent showcasing New Orleans cocktails using our sponsor brands. "Through the graciousness of Ti Adelaide Martin and Lally Brennan, participating bars at the event provided great food and cocktails while raising awareness of the Museum, and raising much needed funds for the new exhibit. A good time was had by all," said McNally Here in NY the festivities began on May 8th at Pegu CLub, then again on the 12th . Ann Tuennerman’s event at the Flatiron Lounge began the evening, featuring Charlotte Voisey's winning cocktail the PUNCH and JUDY (signature punch for the 2008 Tales of the Cocktail) special thanks to Ann for helping to spread the word about the Museum celebrations and opening... From there we filed over to Employees Only where Jason Kozmo and Dushan Zaric focused their wizardry on original twists on New York Classics to a roaring crowd. The bar was packed, the cocktails fabulous, and it was like a family reunion of all the best mixologists in NY Hugo’s Lounge, in Sydney, AU raised a generous sum for the Museum from its celebration, organized by Mark Ward. Very special thanks to Mark for leading the World Cocktail initiative in all of Australasia. For three years now, Mark has dedicated tremendous time and energy to implement a well organized approach to building this event, and while doing this, has magically reduced the distance between the U.S. and our mates down under. Also participating was 1806 in Melbourne and several bars in New Zealand (see http://www.museumoftheamericancocktail.org/wcd/ for complete list.) In Chicago, Adam Seger featured Skyy and Partida drinks at Nacional 27 in Chicago, promoting consumer awareness about the Museum and this summer's opening of our new exhibit in New Orleans (which Curator Ted Haigh is now hard at work building). Also in Chicago at the Drawing Room, Charles Joly featured his Maker’s Mark drink called the Nooner (Maker’s, maple syrup, fresh ginger, Navan, and orange bitters, and his Plymouth Gin "Secret Cocktail" (la Pick Lady), special thanks to The Drawing Room for donating $2 to the Museum per specialty drink sold using the sponsor brands. In Los Angeles at the Doheny, Vincenzo Marianella's menu featured all of our sponsor brands including his original Giselle: Blackberries, mint, Sagatiba , Massenez Crème de Cassis, fresh lemon juice, homemade agave ginger syrup, and Champagne Audrey Saunders at Pegu raised a generous sum for the museum and expressed that she was considering an idea whereby a special MOTAC cocktail could be featured each day at her bar, focusing on one sponsor each day as a regular, on-going program, if sponsors would like to support it with product donations, thereby making it possible to donate the proceeds from sales of that drink to the Museum. In San Francisco Tony Abou-ganim, Jeff Hollinger, H. Joseph Ehrmann, and Duggan Mcdonnaugh put together an entire week of events to honor their very distinct San Francisco bar tradition. In other cities like Boston, St. Louis, and Los Angeles the best mixologists were shaking on our behalf, encouraging membership to the Museum of the American Cocktail, and advocating excellence and education in mixology, and responsible consumption. Several of our sponsors have been especially supportive, reaching out to various venues around the country to donate product for their events, Diego Loret de Mola (Barsol Pisco), Simon Ford (Plymouth Gin), Karlyn Monroe (Cointreau), Shawn Kelley (Pernod), Jamie Terrell (Sagatiba), Charlotte Voisey (Hendircks), Partida & Skyy, Finlandia, Makers Mark, Bols, Jose Cuervo, Depaz, Perfect Puree, etc , especially those who were rushing product to participants at the last minute. Additional thanks to Phil Greene, and Gina Chersavani, Derek Brown, owner Mark Kuller at Proof for the successful cocktail dinner fundraiser hosted at Proof in Washington DC, Misty Kalkofen at Green Street in Boston’s, Jimmy Yeager at Jimmy’s in Aspen, CO, Erika Haase at Hwy 61 Roadhouse in St. Louis, and everyone else for lending their talent and stellar reputations, and showing lots of love to our sponsors. Also Gary Regan, whose announcements in his widely read Ardent Spirits e-letter and Worldwide Bartender Bulletin helped fill the bars. The Museum has had a big spike in memberships over the past few weeks, thanks to all who worked hard to pitch, organize, and promote World Cocktail Week. And thanks to Robert Hess for collecting information from the various celebrations, keeping our website current, processing new memberships, and bringing three of Seattle’s best bars; Oliver's at the Mayflower Park Hotel, the Zig Zag Cafe, and Liberty into World Cocktail Week. When an event like this becomes so big and encompasses so many individuals, it is impossible to mention everyone, so I know there are many omissions here and ask all of you to understand how much we appreciate your efforts on our behalf, we are very grateful for your support! CHEERS,
Dale and Jill DeGroff
The Museum of the American Cocktail *Donations should be sent to the Museum NY office:
Museum of the American Cocktail, P.O. Box 38, Malverne, NY 11565 Or donate online at this link: http://www.museumoftheamericancocktail.org/Donations/PayPal.aspx
Become A Member Now: http://www.museumoftheamericancocktail.org/membership/Default.html May 09 Not long after the Averna contest was settled, 18 of New York’s star mixologists competed in Rhum Clément’s 3rd Annual Clement New York Cocktail Challenge. Again, PDT took honors, with Daniel Eun taking first for “Bitches Brew” and Averna winner Don Lee grabbing second for the “Sargasso”. Lydia Reissmueller from Elettaria took third for “The Sweetie Pie.” Eun gets an expense paid trip to Martinique – the home of Rhum Clement and Rhum J.M. 
 Daniel Eun, PDT
Bitches Brew - 1 oz. Clément Première Canne
- 1 oz. Pampero Anniversario
- 1 oz. fresh lime juice
- 1/2 oz. St. Elizabeth All-Spice Dram
- 1/2 oz. Demerera syrup
- 1 egg
Combine all ingredients in a shaker, dry shake, add ice, shake and strain into a fizz glass.
Don Lee, PDTSargasso - 2 oz. Clément V.S.O.P.
- 1/2 oz. Lustau East India Sherry
- 1/2 oz. Aperol
- 2 dashes Angostura Bitters
Stir with cracked ice and strain into a chilled cocktail glass.
Lydia Reissmueller, ElettariaThe Sweetie Pie - 2 oz. Clément V.S.O.P.
- 1/2 oz. St. Elizabeth Allspice Dram
- 1 1/2 oz. fresh pressed apple juice
- 2 dashes Angostura Bitters
- Pinch of sea salt
Build over ice, stir and strain into chilled Nick ‘n Nora glass.May 08 It's bartender competition season, it seems, and two recently concluded. One, held by Averna, will be sending Debbi Peek of the Drawing Room at Le Passage in Chicago, New York City's Damon Dyer of Death & Company and Don Lee of PDT, and San Francisco's Jeffrey Hollinger of Absinthe Brasserie & Bar and Thomas R. Waugh of Alembic Bar, to Sicily as finalists in the contest for the ‘HAVE Averna Cocktail Competition!’. “I am extremely pleased to see how great this contest turned out and the buzz and excitement that the contestants had in support of Averna and each other,” said Paolo Domeneghetti. “We are eager to add the each of these imaginative and lively drinks to our cocktail repertoire.” The five semifinalists were selected from the three regional competitions (two each from the San Francisco and New York competitions, one from the Miami competition) and will win a trip to Sicily to compete in the finals at the Averna distillery this fall. The grand prize winner will receive a $1,500 American Express gift card. Jeffrey Hollinger, Absinthe Brasserie & BarMidnight In Sicily 1.5 ounce Amaro Averna 1 ounce Tanqueray Gin .5 ounce "Sicilian Style" Blood Orange agrodolce 5 to 6 mint leaves Flamed blood orange rind, for garnish Combine ingredients in an ice filled cocktail shaker and shake for 20 to 30 seconds, or until well chilled. Double strain through a fine meshed strainer into a chilled cocktail glass. Garnish with the flamed blood orange rind.
 Thomas R. Waugh, Alembic Bar
 Hierba Buena Cocktail 1.25 ounce Averna 1.25 ounce Don Julio Reposado Tequila .25 ounce white creme de cacao 1 ounce heavy whipping cream 3 dashes Fees Mint Bitters First make bitter mint cream: add mint bitters and heavy cream to a cocktail shaker. Dry shake (no ice) for 30 seconds. Set aside. Then stir Averna, tequila, and cacao in a mixing glass full of ice for 45 seconds. Strain into a chilled cocktail glass. Using a bar spoon, carefully layer the cream on top of the cocktail. Garnish with shaved chocolate and fresh mint sprig.
 Don Lee, PDT
 La Cola Nostra 1.5 ounce Zacapa 23 1 ounce Averna .75 ounce lime juice .5 ounce simple syrup .25 ounce Pimento Dram 2 ounces Champagne (Moet White Star) Shake ingredients with ice, strain into a long glass with ice. Top with Champagne.
 Damon Dyer, Death & Company
 Tuesdays with Mole 2 ounce Goslings Black Seal Rum .75 ounces Averna .5 ounces Demerara Rum .5 ounce lemon juice Egg white Xocolatl Mole Bitters Shake, shake, shake, strain into coupe glass, float 5 drops Xocolatl Mole Bitters.
 Debbi Peek, The Drawing Room at Le Passage in Chicago
 Anima Bella 1.5 ounce Averna .5 ounce Plymouth Gin 1 ounce mineola orange juice .5 ounce orange juice .25 ounce simple syrup 5 fresh raspberries 3 fresh blackberries In a Boston shaker add Berries and fresh citrus. Muddle. Add Averna and gin. Shake with ice. Double strain into a chilled 8 ounce cocktail glass. Using a wooden pick horizontally, place 2 citrus leaves vertically through the pick, then in a fan shape add thin slices of half moon lime wheels and then a raspberry. On the lime slices, add the peel of the Minneola on top on the outside of the lime. Place on the edge of a cocktail glass. World Cocktail Celebration!
Mixologists to present their best cocktails to benefit Cocktail Museum in New Orleans.
World Cocktail Week (WCW) is a project of The Museum of the American Cocktail® and was established to celebrate the rich history of the cocktail and recognize the craft and skill of the bartenders who have been mixing them for over 200 years. Celebrating WCW (May 8 - 13th) is a great way to bring attention to the best bars in the country and support The Museum of the American Cocktail® which will open this July in New Orleans, with a ribbon cutting ceremony on Monday July 21st.
World Cocktail Week will be celebrated this year by top mixologists in Sydney, Boston, Las Vegas; Chicago, New Orleans, New York, Los Angeles, San Francisco, Seattle, St. Louis, and Washington D.C. Participating venues will be holding their celebrations on specific days between May 8th and the 13th. Please check our website where specifics on all events will be listed.
Events include celebrations in New Orleans on May 13 at Café Adelaide at the Loew’s Hotel, with a public reception from 5:30 – 7:30 staged by ten of New Orleans’ finest bars. In New York on May 12th, Employees Only will commemorate World Cocktail Week by featuring New York Classics. At Pegu Club on May 8th, new twists on New Orleans Classics. In St Louis, a Passport Party Bus organized by HWY 61 Roadhouse will carry guests to the best bars in the city. In San Francisco throughout the week; Elixir, The Drake, and Absinthe Bars will showcase the artistry and history of their Bay Area cocktail tradition, including a Sazerac Happy Hour on Friday May 16th at Elixir. In Chicago; National 27 and The Drawing Room will hold celebrations. In Wash. D.C., a cocktail dinner is planned on May 12th at Proof. And as far away as Sydney, AU, Pernod cocktails, canapés, and music at Hugo’s Lounge on May 13th 6:30 to 9:30.
|
Tools 
Help
