October 24, 2008

My New Job IN NYC - The Roger Smith Hotel

Posted by Brian Simpson under Drunken Brian Banter, My Favorites, My Raves | Tags: , , , |
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501 Lexington Ave. NY,NY,10017 (212)-755-1400

 

After spending my first week on the new job, Assistant Food & Beverage Director at the roger smith hotel, I am proud to announce that I am very happy with my new home!  I will post more on the job as I go along and as we host events like tweetups, wine tastings and chef’s dinners.  For now I want all of my readers to see the hotel and the restaurant called lilly’s.  

One of the many pieces of art created by Mr. Knowles

There are many funny stories behind both the name of the hotel and the restaurant - the website explains them with some help of Mr. Knowles, the hotels owner.  I already feel like I am part of a very special family and all of the colleagues have been welcoming.  

My new home !

 

Please keep checking my blog and my twitter updates for special events and happenings at the hotel and lilly’s.  Most importantly ~ if you are in the area please stop by for a bite to eat and of course a beverage!

 

 We have a new kitchen, new Chef and on November 13th we are planning a grand re-opening of lilly’s.

Stay tuned for details!  

~ Hope to see you soon ~

 

 

 

 

 

 

October 24, 2008

Finlandia Vodka Cup NYC

Posted by Brian Simpson under All Recipes, Aperitif, Cocktail Glass, Cocktails, Drinks by Booze, Drinks by Glass, Drinks by Region, Highball Glass, Mixed Drinks, New York, NY, Original, Over Ice, Rocks Glass, Vodka | Tags: , , , , , , , |
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Finlandia Vodka Cup @ HOME in NYC

 

Recently I attended the Finlandia Vodka Cup, New York City style, at Home Nightclub!  Sponsored by Brown-Forman and hosted by Chris Brown, himself, the event was fantastic! A bunch of NYC’s most talented and involved bartenders were on-hand to showcase their intoxicating creations.  

One of the competitors, Rob Kenyon from The Plaza

One of the competitors, Rob Kenyon from The Plaza

Rob Kenyon, one of the finalist in the Conde Nast - Grand Marnier Cocktail contest was one of the first mixologists of the evening.  Rob focused on 3 specialty creations that he developed exclusively for the night.  

No picture of North by Southwest available so this will have to do for Hot & Spicy...

North by Southwest ~ In a Boston Shaker muddle 3 thin slices of Jalapeno Pepper - add 2oz. Finlandia Cranberry Fusion Vodka, 3/4oz. of fresh lemon juice, 3/4oz. fresh OJ and 1/2oz. simple syrup.  Fill shaker with Ice and shake vigorously >  Pour over ice in a chilled highball glass and garnish with a slice of Jalapeno. 

 

Thoms 50/50 Orange Creamcicle-esque goodness

Thoms 50/50 ~In a Boston Shaker add 2oz. Finlandia Vodka - 3/4oz. Navan (Natural Vanilla Liqueur) 1/2oz. Grand Marnier and 1oz. of fresh OJ - fill with ice, shake and strain into a chilled martini glass.  In a plastic squeeze bottle shake heavy cream and drizzle it in any desired pattern across the top of the drink. Due to the impending Holiday Rob’s choice of the ‘web’ design is perfect - you could also put some fun Halloween treats on the edge of the glass for additional tackiness! 

 

 

White Frost Cosmopolitan with Orchid Garnish !

White Frost Cosmopolitan ~  In a Boston Shaker add 2oz. Finlandia Lime Fusion Vodka - 1oz. St. Germain Elderflower liqueur - 1/2oz. fresh lime juice and 1oz. white cranberry juice.  Fill the shaker with ice, shake and strain into a chilled martini glass. A floating Orchid is used as garnish. 

 

All of Robs drinks were fantastic but the most interesting and complex was his North by Southwest cocktail. The unusual, yet perfectly balanced combination of ‘fruit’ with ‘heat’ was spot on.  The greatest tip I can give anyone when tasting or exploring new food or beverage is: Keep an open mind. Do not let your preconceived ideas keep you from expanding your bar savvy.

Rob chillin' with DJ Sway

Other notables at the event were Paul Sharpe Regional Manager of Empire Merchants of New York and MTV’s DJ Sway who kept the music and energy high on this cold Monday night.   

NO faces or names to protect the ... guilty

 

 

 Oh yeah ~ Did I mention the semi-covered-up Finlandia girls took full advantage of the stripper pole… that is another post, at a different time on a different blog…

 

 

 

 

 

 

Cheers

 

September 24, 2008

The Mechanics Of Taste - Part I

Posted by Brian Simpson under Cocktails, Over Ice, Wine Glass | Tags: , , , , |
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Tasting Tech-nique

This is part one of at least a two part series - I say at least because tasting itself can be very complicated and there are many factors involved. I will do my best to institute brevity while maintaining useful and informative facts. People spend copious amounts of money and time perfecting the art of ‘tasting’ wine. One of the first things to learn while ‘tasting’ anything, is getting your nose involved. Without our sense of smell we would have a very diminished experience with ‘taste’. If you think back to your last head cold, I am sure you will also remember how everything taste- blah. Even the most boldly flavored food taste bland when your olfactory area is not working at 100%.  The olfactory area, located at the top of our noses, has millions of nerve cells that react to volatile molecules delivering flavor messages to the brain. These flavor messages are combined and separated into patterns which are then identified by the brain.  The only way the flavor molecules can travel to the olfactory area is as a vapor given off by a liquid.  The reason a heated snifter of Grand Marnier gives off a more fragrant and complex aroma is because the heat is releasing more vapors thus increasing the amount of molecules to reach the olfactory area.  ( I know it seems like high school bio class but trust me you need to know these little fact to fully appreciate tasting ) Vapors can reach the olfactory area via two routes: 1. The nostrils or 2. The retro-nasal passage located at the very back of the mouth. (This is where we unconsciously get our sensation of taste)

Olfactory Area Diagram

Olfactory Area Diagram

‘Nosing’ your food or drink prior to putting it to your lips will heighten your senses and prepare you for getting the most out of your ‘tasting’.  One of the keys to being a good taster is training your brain to recognize both common and complex aromas.  Simply put, you must be able to identify individual aromas in a crowd. The ability to pick out a hint of leather means you have to have a clear understanding of what leather smells like. One of the best investment I have ever made (well, my girlfriend made as a birthday gift to me) was the 54 Piece Le Nez du Vin Aroma Kit. It is available at http://makescentsofwine.com/ . If you have never seen the color green how could you possibly be expected to describe it?  The same goes for aromas. If you have never smelled pure truffle, for example, it will be impossible to decipher it among multiple layers of aromas.  

So before you dive into ‘tasting’ anything, remember to invite your nose to the party and I guarantee that it will not let you down. Part II will delve into the tongue and its complex addition to the equation of tasting.

 

September 18, 2008

Bar Psych 101

Posted by Brian Simpson under 1, All Recipes, Bar Experiences, Champagne, Champagne Glass, Cocktail Glass, Cocktails, Drinks by Booze, Drunken Brian Banter, Miscellaneous, Mixed Drinks, My Raves, New England, New York, NY, Original, Rocks Glass, Scotch, Scotland, Snifter, Variations, Vodka, Whiskey | Tags: , , , , , |
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Whether your making drinks for a living or you are just living to make drinks there are some steps that you should follow in order to create the perfect drink.

Essentials

Essentials

The role of the bartender is really that of Ring Master.  It is up to the person making the drinks to control the mood of those doing the drinking.  Below are three questions I would ask myself before making a cocktail.

1. Who am I making the drink for? 

Just like any business transaction: you must understand your customer. Two of the biggest factors would be gender and age.  While the more senior clientele will be in search of the driest martini or the most boldly flavored scotch, the younger crowd will be looking for you to dazzle them with something new, fresh and fruity.  

2. What is the occasion?

The cocktails being served should reflect the event- thus the need to know what is being celebrated. Irish Holiday = Irish whiskey based cocktails, post Red Sox game crowd = light on the alcohol, first date = something to share. As for the men or women in business suits serve them vodka.  Its clean, classy and most importantly it will not taint their breath before heading back to the office…

3. What can I do as the creator to fit the mood?

After assessing the people you will be serving it is time to get down to business.  As the person with the booze what can you do to make the moment memorable? If you have businessmen talking about Scotch offer them a flight instead of just taking their order. In three snifters give them a shorter pour of the following; start with Macallan from the Speyside then suggest Oban from the Western Highlands and finish with Ardbeg from Islay.  

Scotch Flight

Scotch Flight

 

Champagne Flute

Champagne Flute

Nothing says a good time to a group of women like a fresh cocktail topped off with bubbly champagne or prosecco, something as simple as a Flirtini (I like to make mine in a champagne flute with Pineapple infused vodka,  a splash of pineapple juice and top it off with Prosecco) . The name alone will have them hooked! 

 

As you can imagine there is a drink for every occasion and the key is making the right drink for yours.  I hope you will find my insight helpful and I look forward to your suggestions.

 

September 15, 2008

The Dark ‘n’ Stormy

Posted by Brian Simpson under All Recipes, Mixed Drinks, My Favorites, My Raves, Original, Over Ice, Rocks Glass, Rum | Tags: , , , , , , , , , , , , , |
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My Vacation Picture of The Royal Navy Dockyard, Bermuda

My Vacation Picture of The Royal Navy Dockyard, Bermuda

As Fall approaches I start to think of Winter, which then makes me think of snow and the natural next thought is vacation!  As my mind wonders on vacation it is quickly joined by sensory over-load. The smell of coconut lotion, non-restrictive clothing and flip-flops, no watch on the wrist or Blackberry in-hand and of course tropical cocktails, my favorite being The Dark ‘n’ Stormy.  Considered to be the National Drink of Bermuda, this perfectly balanced libation pairs well with lazy days on the beach, chaise lounge chairs on a cruise ship deck or sitting at your favorite bar.  It is a simple yet effort inducing highball to create. It is quite simply 3 ingredients; Big chunks of cracked ice, Gosling’s Black Seal Rum and Barritt’s Ginger Beer, simple. The effort comes in when finding the right ingredients. Gosling’s Black Seal Rum is a must (no room to negotiate here) easy to find at any liquor store. Barritt’s Ginger Beer can be a little more difficult. Most high-end food/liquor stores will carry it, do not substitute any other ginger beer. If you absolutely must substitute make sure it is another Bermudan product. Jamaica has ginger beers but they are too spicy due to an elevated and over the top amount of cayenne. Barritt’s offers the perfect balance of spice and citrus (please trust me) I love these drinks and have even done my own variation called the Nor’easter which is the exact recipe as a Dark ‘n’ Stormy with 1 measure of pineapple infused Ketel One vodka added, but that’s another post.

Dark 'n' Stormy Perfection

Dark 'n' Stormy

As with any alcoholic beverage add the least expensive items first, (explanation for this will be in my next post “Building a Cocktail”) in this case the ginger beer. As you pour the rum in it will create a swirling storm cloud appearance and is crucial for presentation, although once served the drink should be stirred prior to consumption.  The original recipe does not call for a lime to be squeezed in but either way it is a good garnish on the rim of the glass.

Original Recipe:

Gosling's Black Seal Rum

Gosling's Black Seal Rum

1.5 oz. of Gosling’s Black Seal Rum

Barritt's Ginger Beer

Barritt’s Ginger Beer to taste

Lime Wedge Garnish - Optional

Bermuda Flag

If your on vaca or just chillin’ in your own hammock, remember this tropical classic and remember its not where you are with the drink but more importantly where the drink takes you !

Dark 'n' Stormy Day !

Dark 'n' Stormy Day !

 

September 12, 2008

Will the Real Irish Coffee Please Stand Up

Posted by Brian Simpson under All Recipes, Coffee Cup, Ireland, Whiskey | Tags: , , , , , , , , |
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Irish Coffee Gone Bad

Irish Coffee Gone Bad

If you like Irish Coffees, and the picture to the left looks familiar, then you can empathize with me on this very crucial topic.  Too often when ordering an Irish Coffee this is similar to what might be served. Far too many restaurants and bartenders take the liberty of bastardizing a perfectly created libation.

The original Irish Coffee was introduced to the world in the early 1940’s by Joseph Sheridan, the head chef at Foynes, County Limerick. Foynes was the last port of call on the eastern shore of the Atlantic for flying boats. On a blustery night one of the flying boats filled with American passengers had to turn around shortly after take off and return to the port. Trying to ease the cold of winter and settle the nerves of the American travelers, Sheridan thought to add a little Irish Whiskey to the coffee. After being asked if it was Brazilian Coffee they were being served, Sheridan exclaimed it was IRISH COFFEE!

There were a couple of claims, as with any concoction, as to who was responsible for bringing the drink to America. The first bar with any real connection to the drink was Tom Bergin’s Tavern in Los Angeles. Since the early 1950’s the tavern has hung a large sign reading ‘House of Irish Coffee.’

Original and accurate recipe:

Caife Gaelach ~ Irish Coffee

Caife Gaelach ~ Irish Coffee

4 Parts Black Coffee

2 Parts J. Jameson Irish Whiskey

1 Teaspoon Sugar

2 Parts Fresh Cream (un-whipped)

  • In an Irish Coffee glass add the black coffee and sugar, stir until the sugar is dissolved. The sugar is essential in making the cream float.
  • Add Irish Whiskey ~ There are a few options, just use Jameson!
  • Slowly pour the cream over the back of a spoon allowing it to float on top of the coffee. The coffee should be consumed through the cream, not mixed together.
This is the only way an Irish Coffee should be served. No Baileys Irish Cream, no whipped cream (especially the sh*t out of a can) and never ever with Green Creme de Menthe poured over the top (yuck).
On every bottle of John Jameson Irish Whiskey it says Sine Metu, which means without fear. Next time you order an Irish Coffee, be specific and order without fear of getting a green coffee-latte with extra whipped nastiness !
The Road To Heaven

The Road To Heaven

 

September 11, 2008

From The Heart

Posted by Brian Simpson under Drunken Brian Banter | Tags: , , , |
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Beagán agus a rá go maith

Wisdom of the Irish

Wisdom of the Irish

Say little but say it well

 

September 11, 2008

The Bloody Mary - Not Just for Brunch

Posted by Brian Simpson under All Recipes, Cocktails, Gin, Highball Glass, New York, NY, Original, Over Ice, Rum, Scotch, Tequila, Vodka | Tags: , , , , , , , , |
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Just Add Vodka...

Just Add Vodka...

The origin of the Bloody Mary is often disputed. One claim states that it was originally created by George Jessel around 1939. Lucius Beebe, in his gossip column “This New York” printed what is believed to be the first reference to this drink, along with the original recipe: “George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka.”

Fernand (Pete) Petiot (Formally of Harry’s American Bar in Paris) corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink.

In 1934, the cocktail was called “Red Snapper” at the St. Regis Hotel, where “Pete” was hired at the time. It was here that tabasco sauce was added to the drink, and the name “Bloody Mary” eventually won popularity. In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago.

The real origin in the name probably and simply lies within the obvious color of the cocktail.

Pete Petiot’s “Original” Bloody Mary

The St.Regis Hotel, NYC - Home of the Bloody Mary

The St.Regis Hotel, NYC - Home of the Bloody Mary

2 ounces vodka

2 ounces tomato juice

1/4 ounce fresh lemon juice

2 to 4 dashes salt

2 dashes fresh black pepper

2 dashes cayenne pepper

3 dashes Worcestershire sauce

Juice of 1/2 large lime (or medium lemon)

1/8 teaspoon salt (preferably sea salt)

1/8 teaspoon freshly ground black pepper

Celery stalk

Optional Liquor:

Infused Vodka (Chili Pepper or Lemon)

Gin

Tequila

Rum

Scotch…

Plymouth Gin - My personal Favorite

Plymouth Gin - My Personal Favorite

Optional Spices & Flavors:

Celery Salt

Caper berry or olive juice

Wasabi

Beef bouillon

Scallion

Clam juice

Sriracha chili sauce

BBQ sauce…

Wasabi = Spicy Goodness

Wasabi = Spicy Goodness

Optional Garnishes:

Old Bay (Rim of Glass)

Salt (Rim of Glass)

Piece of Shrimp

Oysters

Olives

Caper Berries

Cocktail Onions

Slim Jims

Lemon Wedge

Lime Wedge…

As you can see, there is not only a lot of history behind the Bloody Mary but also room for ‘improvement’ or personalization. The key to a great Bloody Mary is making it the way you want it. There are no ‘rules’ and the spice racks the limit!

A friend of mine on Twitter, @TheBeerWench - http://drinkwiththewench.com/ , had a great idea for a drink list that involved a variety of Bloody Mary’s and I have to agree with her. It is one of the few cocktails out there that can be manipulated and skewed in many directions but the end result is the same; A spicy concoction that will satisfy not only your thirst but also your appetite!

 

September 10, 2008

Tequila Basics - No Lime or Salt Required

Posted by Brian Simpson under Drink Histories, Mexico, Tequila | Tags: , , , , , |
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Agave Harvest

There are two styles of tequila: mixtos and 100% Agave. Mixtos use up to 49% of other sugars in the fermentation process, with Agave taking up the remainder. Agave sugar fructose-based, and is easier for the human body to break down. Mixtos use both glucose and fructose sugars.

With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtle, and more complex. As with other spirits that are aged in casks, (whiskey, scotch, rum etc…) tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits and lends itself to more complexity.

Spirit Barrels

Spirit Barrels

Due to the high costs of oak barrels most tequilas are aged in used bourbon, whiskey and scotch barrels. Although it affects the original flavors this method was adopted because scotch, whiskey and bourbon had taken over the sales of tequila in Mexico. Since the elevated sales of non-tequila products were climbing the categories of reposado and añjeo were added to keep tequila competitive in the market.

Mexican-Flag-Shield

Mexican-Flag-Shield

5 Basic styles of Tequila:

Blanco “white” or Plata “silver” – white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in oak barrels. Patron and Don Julio are both very popular in this category.

Oro “gold” – un-aged “blanco” tequila, blended with rested or aged tequilas, and often with caramel coloring, sugar-based syrup, glycerin, and/or oak extract added so as to resemble aged tequila. An example would be Jose Cuervo Gold.

Reposado “rested” – aged a minimum of two months, but less than a year in oak barrels. Partida is one of the top rated in the reposado category.

Añejo “aged” – aged a minimum of one year, but less than 3 years in oak barrels. Although expensive, Gran Patron Burdeos is an excellent example of high quality añejo.

Extra Añejo “extra aged” – aged a minimum of three years in oak barrels. This category was introduced in 2006 and puts many of the products in the same league as high-end Cognac and Scotch. A great value in this category is Grand Mayan 5yr.

 

September 10, 2008

The Legend Of “86′d” What Is Your Story…

Posted by Brian Simpson under Bar Experiences | Tags: , , , , |
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Over the last, dare I say, 20 years in the restaurant industry, I have heard my share of restaurant “slang.” The expression that has the most evassive origin is a great topic of conversation for all walks of life. I am sure most of you have spent many quality minutes, out of your life, deciding on a menu item that ends up being “unavailable.” No matter how nicely the server informs you of this the scene in the kitchen is very different.  As soon as an item is “out” you will hear a frenzy of people screaming “86″ the Lamb, or what ever the item may be.  It is simple effective and universal. But where did the term come from? I still have no diffinative answer, although the anticdotes below sure are fun to read.

  • A very popular theory is that it originated at Chumley’s, a famous 1900’s New York City speakeasy located at 86 Bedford St.. During Prohibition, the entrance through an interior adjoining courtyard was used for it was both discreet and private. As per New York City tradition, the men in blue were on Chumley’s payroll, and when they were planning a raid, they would call ahead. The bartender would then give the command “86 everybody,” which meant that everyone should quickly seek the secret exit out the Bedford St. entrance for the cops were coming in through the courtyard.
  • This is another NYC connection to the term. Delmonico’s, which had a long, numbered menu to choose from, with one of their most popular dishes, the house special steak (a rib eye, still known in some circles as a Delmonico steak) was No. 86 on the menu; they ran out of it on a regular basis, giving rise to “86′ed” as a term.
  • These 2 are fun but seem less likely to me.  ”86″ referred to the number of ladles it took to empty an army pot of soup. After 86 servings, the pot was empty. In New York City the soup kitchens, by law, could only allow 85 people in, the 86th person in line was out of luck.
  • This one was new to me but makes a lot of sense as well. The United States military has what is called the Uniform Code of Military Justice. Article 86 of the UCMJ is Absence Without Leave. (commonly called AWOL)
  • A simple yet plausible explanation I’ve heard and read is that 86 is rhyming slang for “nix.”
  • My favorite and the explination I like to stick with is:  Back in the Old West, most whiskey was 100 proof, yet they reserved bottles of 86 proof for the ladies. If a cowboy got too rowdy, he would get the 86 proof, be embarrassed and leave.
I hope you found these fun and informative and I would love to know any other stories that may be out there.
 

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