Food & Wine Cocktails 2008

The new Food & Wine Cocktails 2008 is available now. I look forward to getting this book every year, so I was excited to pick up my copy. I love this book because it represents the latest trends in cocktail culture. The recipes are all hand selected by Editors Kate Krader and Jim Meehan (Can you say PDT and Pegu Club?). These are the hot, new, recipes that grace the best cocktail lists from around the country.

What else makes this book so great?


It features:

• over 150 recipes from some of the coolest bars and restaurants in the country.
• fantastic recipes for my Jose McGregor, and Jeff's Batida Rosa.
  
• incredible photography featuring gorgeous glassware.
• the names and addresses of bars, clubs and restaurants in major cities across the country, making it a great traveler's companion.
• a directory of some of the best liqour stores across the country.
• a "cocktail clinic" section covering the tools and techniques of the professional bartender.
• alcohol free "mocktails."
• recipes for loads of delicious bar food.

Food & Wine Cocktails 2008 should be available at your local bookshop, supermarket or newsstand. If you can't find it locally, it's available at the big online book stores as well.

Food & Wine Cocktails 2008
Edited by Kate Krader, Jim Meehan and Colleen McKinney
Food & Wine, American Express Publishing Corp.
ISBN 1-932624-25-2

Cocktail Ambassadors

Last night I had the opportunity to attend a Mixology 101 class offered by H. Joseph Ehrmann's Cocktail Ambassadors. Cocktail Ambassadors offers a range of courses that explore basic bartending, mixology, fresh market cocktails and even seasonal, holiday cocktails. They can also develop specific courses to address specific needs for corporate meetings or promotional events.























H explores the difference between a shaken and a stirred Manhattan.


We learned how to use all of the basic bartenders tools through the hands-on creation of several different cocktail recipes. H also covered techniques that take the home bartender to a higher level of professionalism and skill.












H explains the proper use of the Boston Shaker.

While we were practicing our skills and making cocktails, H kept us entertained with anecdotes and interesting bits of cocktail history.












A Mixology 101 student practices the art of "flaming" an orange peel.

We prepared several different cocktail recipes and explored variations on each recipe. H was able to answer questions and offer individual instruction to each student.











Participants using their new mixological skills.

I think the courses are suitable for bartenders and aspiring bartenders of all levels. Even as a professional bartender, I found the class entertaining and interesting. Everyone in the class was having a great time. There is an on-going series of events scheduled in the San Francisco Bay area this summer. The Cocktail Ambassadors website has a complete schedule.

If you need to set up your home bar, plan a corporate event, or just tune-up your bartending skills, contact H at Cocktail Ambassadors to set up a custom program for you.

Mixology Monday - Golden Compass

When I invented this drink I didn't know there was a movie called Golden Compass. See, the drink is golden, and it's served at the Lion & Compass. Golden Compass. Get it?

Anyway, the theme for this Mixology Monday is Fruit Liqueurs and our generous host is Anna at Morsels & Musings.

The Golden Compass was one of my entries for this years' Grand Marnier Mixology Summit. Entries for the summit had to fall into the categories of dry, sweet, highball, or free-form. The Golden Compass was my dry entry. I wanted it to be a really dry, elegant aperitif and used the sweetness of the Grand Marnier for balance.

Golden Compass
.5 oz. Grand Marnier
1.5 oz. Plymouth Gin
.5 oz. Pinot Grigio
Healthy dash of Fee's Old Fashion Bitters
Garnish with a flamed orange peel.

The Pinot Grigio should be a really dry, crispy wine to make this drink work. I've also had good results substituting Lillet or Dry Vermouth for the wine. This is a good one for experimentation.

With a theme involving Fruity Liqueurs, I figure there will be an assortment of sweet and fruity concoctions to try. This one might just be a little different. Find out over at Anna's recap.

Mixology Summit, 2008

I've just returned from the Grand Marnier Mixology Summit in Vail, Colorado. The event was organized by Grand Marnier, who selected 100 creative bartenders from across North America to get together and spend some time talking about bartending, cocktails, and Grand Marnier. There was also time for socializing, bartending, dining, and enjoying 15 inches of fresh Vail powder.

If you want all the details, Lance J. Mayhew blogged his entire Mixology Summit experience on his website. I had the chance to meet some great bartenders from all over and I hope to do some Bartender profiles here at the Cocktail Hour. I'll also cover some of the more interesting recipes I saw during the event in the coming weeks. This week the Google Gadget, "Daily Cocktail" is also featuring recipes from some of the attendees of the event.


Andy Seymour concentrates on a batch of Grand Marnier Cocktails.



Jonathan Pogash holds up the bar.





James Macknyk and Todd Appel, both from Chicago, sample some of last years' Grand Marnier cocktail entries.


Leo DeGroff puts the finishing touch on a batch of Perfect Storms.

I'll leave you with one of the recipes we enjoyed at the opening night reception at Larkspur Restaurant.

Perfect Storm

1.5 oz. Grand Marnier
.5 oz. fresh lime juice
3 oz. Ginger Beer
3 drops Angostura bitters

Combine Grand Marnier, lime juice and bitters in a mixing glass. Add ice and shake vigorously. Strain over fresh ice into a highball glass. Top with ginger beer and swirl. Garnish with a lime twist.

Sorry. One Per Customer.

I have a regular who likes the Mai Tai. He used to come in and have a few. After a while he decided he'd like it if he could have his entire nights supply of Mai Tai in one glass. A traditional Mai Tai is a potent drink, but Bobby's Mai Tai is definitely "one per customer."











Bobby's Mai Tai.

2 oz Bacardi Superior Light Rum
2 oz Appleton Extra Jamaica Rum
1 oz Grand Marnier
1 oz Orgeat Syrup
1 oz Fresh Lime Juice
1/2 oz Lemon Hart Demerara Rum

Build over ice in a pint glass, saving the Lemon Hart rum to float on top. Garnish with a large lime wedge.

Sip this one slowly. Don't forget to stop by Kaiser Penguin to see this months posts. Remember, you can only have one.

Whiskies of the World - San Francisco

Just a quick reminder to get your tickets now for the premier whisky show in San Francisco. The 9th annual Whiskies of the World Expo is coming back to San Francisco March 28th and 29th. This year's show promises to be excellent once again. Riannon has divided the event over two days in order to give you a chance to see all the workshops and trainings, and enjoy the tasting halls to the fullest.











Friday March 28th Whiskies of the World plays host to the brightest minds and sharpest palates in the whisky business. Seminars highlights include Lorne MacKillop, John Glaser, Lincoln Henderson, Simon Brooking, The Great Whisk(e)y Debate and others.



Saturday March 29th marks the beginning of the serious whisky tasting.
This year the Expo returns to the San Francisco Belle, docked in San Francisco Bay. The Belle offers plenty of room for moving about and sampling whiskies from Aberfeldy, Ardbeg, Bruichladdich, Glenmorangie, Glenrothes, Oban, Springbank and many, many more.

All the details, including information on purchasing your tickets is available at the Celtic Malts website. Hurry and get your tickets now before the show is sold out.

Mixology Monday - Variations Wrap-up

Thanks to everyone for participating in this month's Mixology Monday. My inbox
was absolutely flooded with links to all the great posts.

One guy in Oregon really knows how to bring his name to the top of the list. He spends a few paragraphs just talking about how great I am. What a guy! Before I get to him though, I wanted to mention a few of the first-timers.

Esquire magazine has re-tooled the awesome Drinks Database and Dave Wondrich has started a new Esquire Drink Blog with a Mixology Monday post on the Hot Pink Handgun.

First timer Sunday Cook, takes the pain out of tax time with the AMT Cocktail.

Felicia's Atomic Lounge's first Mixology Monday post includes the most interesting Cosmo recipe I've seen.

Brian at avenue food brings the 1794 which is a cool San Francisco
variation on the Manhattan.

Before I get to that great guy in Oregon I wanted to run through a few of the veterans as well:

Cameron and Anita bring out Hot Toddy's in all their variations.

Anna Volena presents the variations of Lillet. MetaGrrrl also brings out the Lillet for the BYP and a few of Chuck's variations also call for Lillet.

Jay explores the degrees of separation.
I must be connected to Jay by somewhat less than six degrees.

Bunnyhugs.org gets into the spirit with a riff on the classic G&T.

East meets west via Dr. Bamboo. The good doctor provides another stunning illustration as well.

Darcy's done it again. His Tequila Maria sounds really good and showcases his creative skill perfectly.

TraderTiki has got a rundown on Mai Tai variations. Craig's got an awesome photo and another group of tiki variations.

Doug over at the Pegu Blog has an entry that involves bottles that wear little hats!

Anna from Morsels and Musings provides an interesting tweak on the Sidecar. (My post also looked at several Sidecar recipes.)

Lance refers to some of the variations being explored by the new Oregon Bartenders Guild.

Ten, count 'em, ten variations on the Gin Fizz.

Variations on the Blue Blazer by Ian.

Haalo provides a variation on the Cosmo.

Scomorokh presents the Long Island Iced Tea and all the variations thereof.

Robert wants to have the last word, his way.

Cynthia's got all the details on the Brandy Alexander, and includes a video.

That guy who goes around insulting other cocktail writers (and founder of a little thing called Mixology Monday by the way) features the Oaxaca Old Fashioned. RumDood also brings us something Old Fashioned.

Jamie Boudreau and Jacob Grier both take a look at one of my favorites.

The Scofflaw's Den has some sunrise variations and a bronx cocktail and a Suffering Bastard.

The ladies of LUPEC Boston are extremely excited about the new availability of Creme de Violette.

The Opinionated Alchemist, AKA Dominik MJ, brings out the "lady" drinks.

[I screwed that up good.]
Sonja covered all the "Lady" drinks at Thinking of Drinking.

The opinionated alchemist has the gorgeous OP|AL Basin Street Cocktail.

A variation on the Maiden's Prayer:

Keith enhances the bitter in his Negroni .

Before I get to that top guy, I wanted to bring in all the posts that Erik has collected from eGullet members:

Katie Loeb, (aka KatieLoeb,) making a variation on the Moscow Mule,
called the Mumbai Mule.

Janet Zimmerman, (aka JAZ,) making a variation on the Last Word called
the Closing Remark.

Mike S. made a variation on the Rusty Nail called the Silver Nail.

Erik Ellestad, (aka eje,) made a variation on the Bull-Dog called the
Dozier Cooler.

Andy Arrington, (aka thirtyoneknots,) made a variation on the
Floradora he calls The Floradora, Imperial Style.

Dave Scantland, (aka Dave the Cook,) made a variation on the Paradise
cocktail called the Paradise Regained.

Bonus midnight Sidecar variation from Andy Arrington.

So that's it. Thanks to everyone who participated in this month's Mixology Monday.
Oh yes, before I forget, Jeffrey Morgenthaler's post is here. Thanks for saying all that nice stuff about me, Jeff.

Mixology Monday - Sidecar Variations

Paul Harrington wrote that "few drinks boast as many variations as the sidecar."
I think this is true. I decided to look through a few old books and see if I could nail down a good formula for this classic concoction.

David Embury is often recognized for preferring very dry cocktails. In his classic "The Fine Art of Mixing Drinks" he list this Sidecar:

David Embury Sidecar

8 parts Cognac or Armagnac
2 parts lemon juice
1 part Cointreau or triple sec

This 8:2:1 recipe is very dry and can be too sour for my taste. Embury calls the Sidecar a variation on the daiquiri, and getting into our Mixology Monday theme offers a sidecar variation with applejack
which he calls the Apple Car.

Harry McElhone gives us a 1:1:1 ratio in his 1922 "ABC of mixing cocktails."

Harry McElhone Sidecar

1/6 gill of fresh Lemon Juice.
1/6 gill of Cointreau.
1/6 gill of Cognac Brandy.

This equal parts recipe tastes a bit flabby to me and I think it could be balanced out with more Cognac.

Paul Harrington, who opened up this line of exploration for me, splits the difference and references a 2:1:1 ratio:

Harrington Sidecar

1.5 oz. Cognac
3/4 oz. Cointreau
3/4 oz. lemon juice

Some versions of the sidecar call for a sugar-coated rim.
Scott Beattie, the creative mixologist at Healdsburg California's Cyrus mixes up a
special sugar blend for his Sidecar variation:

Charentes Sidecar

1 1/2 ounces Cognac
1/2 ounce Cointreau or other triple sec
1/4 ounce maraschino liqueur
3/4 ounce fresh lemon juice
1 orange twist

Beattie's Sugar mix:
3 tbsp superfine sugar,
2 tbsp minced orange zest,
a pinch of ground clove.

Moisten the outer rim of a martini glass with the lemon wedge; coat lightly with the sugar mixture.

Beattie's recipe is a true variation, and he's put his own mark on the drink.

The Sidecar in the Savoy book favors a 2:1:1 ratio like Harrington's:

Savoy Sidecar

1/4 lemon juice
1/4 Cointreau
1/2 brandy

"Here's How" a 1933 reference by Emmett Atherton lists a 2:1:1 formula but throws in a few dashes of bitters.

Here's How Sidecar

one half wine glass Cognac
one fourth wine glass curacoa
one fourth wine glass lemon juice
two dashes angustora bitters

All these ratios, and the effort involved in trying them out, can make your head spin. Rather than proclaim one true Sidecar recipe I'm going to follow the lead of the esteemed Gary Regan in his "The Joy of Mixology," and punt. Gary gives a good starting point and then encourages you to work up your own formula. Here's Gary's starting point.

Gary's Sidecar Starting Point

1.5 oz. Cognac
1 oz. Triple Sec
1/2 oz lemon juice

It's as good a place to start as any. My preference lies somewhere between Gary's starting point and The Harrington/Savoy recipe. Half the fun should be in the journey anyway. You may need a sidecar to ride home in. Have fun.

The Mixology Monday recap will be here at Jimmy's Cocktail Hour tomorrow. I've received a lot of links and seen many great posts already.