Many times the Bartender is in a good position to observe this. Even better – if I have time, and it seems appropriate in the moment, I’ll walk the guests out…open the door for them, make conversation and wish them a good evening. I find it to be such a simple thing and genuine expression of Hospitality.
Take a listen to the Bartender Journey Podcast No. 225 with the audio player on this page, or on Apple Podcasts/ Google Play Music/ Stitcher Radio for a slice of the Tales experience! We chat with Allen Katz from New York Distilling Company and Jake Burger of Portobello Road Gin.
Cocktail of the Week:
Singapore Sling This is one of those drinks that everybody has heard of, but doesn’t get ordered very often and a lot of people have no idea what’s in it. I borrow this recipe from Tristan Stevenson’s Book The Curious Bartender: The artistry and alchemy of creating the perfect cocktail 1 ¼ oz London Dry Gin 1/2 oz Cherry Heeing Liqueur Barspoon of Benedictine ½ oz Fresh Lemon Juice 2 dashes Aromatic Bitters Club Soda to top Build in a Highball glass (or sling glass). Stir with ice. Top with Club Soda. Lemon garnish.
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At House of Elyx they serve drinks in unbelievable copper vessels. The first drink I was handed was the Silly Rabbit, and it was served in a life sized copper rabbit!
The team was generous enough to share all the recipes of the cocktails served at House of Elyx this year and we have them for you below. The recipes and lots of professional photos from the event can also be found at on this page dedicated to the event.
Toast:
A glass in the hand is worth two on the shelf. If you'd like some great education and you can’t make it to Tales of the Cocktail or other events, you can get some amazing online learning by doing the Mixology Certification Program from our friends at A Bar Above With the discount code “BartenderJourney” you can save 20%! You’ll learn a lot from this course and at the end, take a test . Assuming you pass, you’ll get a certificate. You can do it from anywhere and in your own time. Well worth doing! Elyx House at TOTC 2017 cocktail specs The Elyx Martini 2 ½ oz Absolut Elyx ½ oz Lillet Blanc Vessel: Cocktail coupe Garnish: Lemon zest Method: Stir all ingredients over cubed ice in a mixing glass, strain into a chilled cocktail coupe and garish Elyx Spritz 1 oz Absolut Elyx 1 oz Lillet Rose Top Fevertree Elderflower tonic Vessel: Highball glass Garnish: Lemon wheel Method: Build in highball glass over cubed ice, top with Elderflower Tonic, stir gently and garnish Pimp My Mule 1 ½ oz Absolut Elyx ½ oz Fresh Raspberry Cordial* ½ oz freshly squeezed lime juice Top Ginger Beer Vessel: Copper mule cup Garnish: Fresh raspberry and candied ginger Method: Build over cubed ice in a copper mule cup and top with ginger beer. Cap with crushed ice and garnish Cold Fashioned 1 ½ oz Absolut Elyx ½ oz Oloroso Sherry ½ oz Cynar ½ oz Demerera syrup 1 oz Cold brew coffee Vessel: Rocks glass Garnish: Orange zest Method: Stir all ingredients over ice in a mixing glass. Strain over ice in a rocks glass and garnish Bloc Party (Compliments of Leo Robitschek) 1 oz Absolut Elyx 1 oz Cream sherry 1 oz Fino sherry ½ oz Yellow chartreuse ½ oz Red bell pepper juice ½ oz Freshly squeezed lime juice ¼ oz Fresh Vanilla Cordial* ¼ oz Fresh Passionfruit Puree Vessel: Copper Squirrel Garnish: None Method: Shake all ingredients and strain into copper squirrel over cubed ice, cap with crushed ice and garnish Fennel Countdown 2 oz Absolut Elyx ¼ oz Suze ¾ oz Fresh Fennel Cordial* 2 oz Freshly squeezed pink grapefruit juice ½ oz Freshly squeezed lime juice Vessel: copper coupe Garnish: grapefruit zest Method: Shake all ingredients in a cocktail shaker, strain into a chilled cocktail coupe and garnish Tangerine & Olive 1 oz Absolut Elyx 1 oz Italian bitters 1 oz Sweet vermouth ½ oz Freshly squeezed tangerine juice 1 oz Tonic water 1 dash Rhubarb bitters Vessel: Rocks glass Garnish: Dehydrated orange & green olive Method: Stir all ingredients in a mixing glass, strain into a rocks glass over ice, top with tonic water and garnish Silly Rabbit 1 ½ oz Absolut Elyx ½ oz Manzanilla sherry ½ oz Fresh pineapple cordial* ½ oz Freshly squeezed pineapple juice ¼ Freshly squeezed lime juice 2 oz Perrier Jouet champagne Vessel: Copper Rabbit Garnish: None Method: Shake all ingredients in a cocktail shaker, strain into copper rabbit over cubed ice, cap with crushed ice. Butterfly 2 oz Absolut Elyx 1 oz Lillet blanc 4 oz Jasmine needle tea 1 oz Freshly squeezed lemon juice 1 oz Orange blossom & jasmine honey ½ oz Butterfly pea flower extract Vessel: Rocks glass Garnish: No garnish Method: Freeze in a slushy machine and ser
This week, we continue our Tales of the Cocktail 2017 coverage. This is the 5th of 9 planned episodes about Tales 2017.
By Brian Weber.
Educational Opportunities:
Cocktail of the Week: Maker’s Boulevardier 1.5 parts Maker’s Mark Bourbon 0.75 part Sweet Vermouth 0.75 part Campari or Aperol Maraschino Cherry for garnish Stir with ice, strain, garnish and serve.
Toast:
Here’s to the bottle which holds a store Of imprisoned joy and laughter! Here’s to this bottle Many more bottles, And others to follow after. Tasting Notes: Maker’s Mark Private Select. “Exclusive Oak Stave Selection By Bill Samuels Jr.” Color: Amber to Orange Nose: Strong alcohol right away. Chestnuts. Stone Fruit - Plums, Fresh Cut Wood, (like a beautiful brand new Bar!) Rugged Leather, Fresh Herb or Grass Taste: Toast. Burnt Orange Peel. Peach Pie. Mouthfeel: Luscious. Silky. Refined. Finish: Strong alcohol. Carmel. Toasted Oak. Impressions: Wonderful and sophisticated Bourbon. Adding a little water makes this a delightful drink. Too bad the bottle will run out eventually!
On the Bartender Journey Podcast, we continue our Tales of the Cocktail 2017 coverage with the 4th of 9 episodes featuring content from Tales.
Questions posed on the podcast this week:
Take a listen to Podcast No. 222 with the audio player on this page, or on Apple Podcasts /Google Play Music / Stitcher Radio for a slice of the Tales experience!
Cocktail of the Week:
(Courtesy of Aisha Sharpe and VDKA 6100) Spicy Kiss
Brian’s Note: Try it as a tall drink, served over ice in a highball glass with some seltzer.
Educational Opportunity from Patron:
If you are anywhere near Cleveland Ohio Patron is doing a Full Day class for you to learn about all Tequila. There is no cost to attend. You just need to RSVP and get yourself there on September 12, 2017. It will be held at the Cleveland Marriott Downtown at Key Center. CLICK HERE to RSVP Suggestion: get yourself a room at the hotel. Enjoy yourself, learn a lot, and be safe! Toast of the Week: One sip of this will bathe the drooping spirits in delight beyond the bill of dreams.
"Thinking outside the box." Perhaps an overused phrase, but it's an appropriate term for Summer-Jane Bell's Seminar: "Shake Outside of the Box: Avant-Garde Cocktails". Many great ideas were floated at this seminar. Take a listen as Brian shares his notes from this wonderful Tales of the Cocktail seminar that includes such gems as:
Plus, we catch up with Hazel Alvarado, as she kicks off our new First Taste Series featuring newly opened cocktail bars with a review from the media launch party for the new Oscar Wilde Bar in the NoMad neighborhood of Manhattan.
Toast of the Week:
(From the book Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings, and Graces)
From Tales of the Cocktail 2017 in New Orleans:
· Tales of the Cocktail 2017 has wrapped up, but it lives-on, with Bartender Journey! We have a total of 8 shows planned with Tales 2017 coverage. This is the second in the series. On the show this week, we bring you the audio from the Tales seminar: Hot Mic - Podcasting for Bartenders.
· If have every thought about starting your own podcast and you would like to learn about podcasting, check out our Podcasting for Bartenders course!
Industry News:
· BarSmarts Advanced is coming to Nashville on November 2, 2017. ·Bar Institute · July 31-Aug 2 – Dallas, TX · Aug 14-16 – Toronto, ON · Sept 25-27 – San Juan, PR · Oct 23-25 – Portland, OR · Nov 13-16 – New York, NY · If you want some great education and you can’t make it to Bar Institute or other events, you can get some amazing online learning by doing the Mixology Certification Program from our friends at A Bar Above With the discount code “BartenderJourney” you can save 20% off the $127 course! You’ll learn a lot from this course and at the end, take a test . Assuming you pass, you’ll get a certificate. You can do it from anywhere and in your own time. Well worth doing!
If you’re headed down, make sure to stop by my session, Wednesday morning and if not, why aren’t you going? We’ll make sure to post details both for Tales and session tickets on both our blog and Facebook page.
The Bartender Journey Podcast will be taking a production break for the next few weeks and will return with a full length episode on July 26th. We have lots of great interviews already recorded, plus I’ll be collecting lots of great audio at Tales, including an interview with the great whiskey writer Lew Bryson. Meanwhile, this week we’ll kick off the Bartender Journey Summer (School) Social and will be posting and sharing valuable content on our blog, www.bartenderjourney.net and Facebook page, Bartender Journey Podcast on spirits education, cocktail competitions, industry events and more, especially during Tales. Make sure you follow Bartender Joueny on IG and FB. If you would like to contribute in any way you can, by writing a piece for Bartender Journey, leaving a review on Apple Podcasts or sharing the show with a friend, we welcome your input. You can go to our contact page to get in touch. We’d love to hear from you and maybe feature something you wrote on BJ. If this show has helped you out at all or entertained you…if you’ve learned a little something, please consider contributing to our Tip Cup We will have another podcast for you on July 26, 2017. Lots more great content to come.
We look at some education options - one in NYC and one online.
Its a short show this week, but we think you'll learn a little something, or at least learn how to learn! Mentioned on the show this week:
Cocktail of the Week:
The Pegu cocktail is a wonderful Gin drink. Great for summer. According to wikipedia the Pegu cocktail was “the signature drink Burma's Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen. The club was named after the Pegu, a Burmese river.” According to David Wondrich “We're not sure precisely when it was invented, but it had to be before 1927, when it turns up in Harry MacElhone's Barflies and Cocktails.” That book has been re-released with a forward written by Mr. Wondrich.
Here is David Wondrich’s recipe from Esquire.com
If you would like to take your Bartending to the next level and get some extremely detailed training…you can do it online from anywhere, in your own time and we have a discount code for 20% off! The Mixology Certification Program, also from our friends Chris & Julia at Mixology Talk is an amazing resource.
Enter the code “BartenderJourney” and you’ll get a 20% discount! There’s been a lot of talk about Sustainability in our industry lately. Our friends on the Bartender HQ just did a second episode dedicated to the issue and I highly recommend you check that out. They had a lot of great ideas for cutting down on waste on their recent episode. Tales of the Cocktail is doing a full day Sustainability Summit for the first time this year. Its on the Tuesday of Tales. We’ll be sure to attend as much of of the Summit as possible and report back to you. Toast of the Week: To the Holidays…all 365 of them! Some photos from Frey Ranch Estate Distillery:
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