Barfly's Beat: Pouring Ribbons

Death & Taxes Cocktail - a best seller at Pouring Ribbons

Joaquín Simó (Tales of the Cocktail American Bartender of the Year, 2012) partners up with Toby Maloney (Alchemy Consulting), Troy Sidle and Jason Cott to open up a new East Village cocktail destination. This collaboration has been hotly anticipated by cocktail lovers who flocked to Death & Company for Simó's drinks.  Joaquín brings his signature attention to detail and D&C tradition of layering flavors to his new boite Pouring Ribbons. Maloney (a Milk & Honey and Pegu Club alum) and company bring an impressive record of opening award winning operations like Patterson House (Nashville) and Violet Hour (Chicago). Needless to say, with this pedigree, Pouring Ribbons could quickly rise to the top of New York's cocktail pantheon.

The entire bar is on the second floor above a liquor store at 225 Avenue B near 14th Street. When we rolled up, there was a ear piece totting doorman who on door control duty. After two unsuccessful attempts to radio upstairs to check capacity, he cried UNCLE and sent us up. I expected a D&C style wait and was pleasantly surprised for the easy access. Up the stairs, we entered an airy 88-seat bar with a curvy wood bar, and plenty of banquette and table seating. There was more of a saloon vibe to the place which is a nice departure from the standard speakeasy motif. A smiling hostess greeted us, asking our preference for table or bar? One can stand in the bar space at Pouring Ribbons, so we chose that option until a seat opened up. We wanted to see Joaquín at work and got quite a show.

The cocktail menu is succinct and simple which is a nice departure from the encyclopedias handed out at some bars.  The menu is divided into two main sections, classic drinks made to your preference (negroni, manhattan, mai tai, etc) and 15 house cocktails. According to Simó, the best selling house cocktails are a delicious concoction called Death &Taxes (Dorothy Parker Gin, Lemon, Clear Creek Blue Plum brandy, Lavender-infused Cinzano Bianco, acai honey syrup, grapefruit bitters) and the Dueling Banjos (Weller Special Reserve Bourbon, Lemon, Eagle Rare Bourbon, Pierre Ferrand Dry Curacao, and Coconut milk). My favorite, The Death & Taxes, was reminiscent of an Aviation cocktail but with a layers of floral and fruit flavors from the brandy and infused vermouth. The Dorothy Park American gin was definitely prominent and overall the drink has a thirst quenching feel to it.

The house cocktails are expected to change seasonally so expect lots of exciting variations on classic and new favorites. The ice program here is serious too, with hand carved blocks and cylinder shaped pieces fitting snug in elegant glassware. Even the garnishes were artistic with grapefruit peels cut into the shapes of lips. It is noteworthy to add that these extra touches of fancy did not come off as ostentatious given the general welcoming and egalitarian feel of Pouring Ribbons. There are also small plates available (Beecher's gourmet cheese, charcuterie platters, and other delectable tidbits) and the wine and beer selection is top notch.

No reservations, no dress code, come as you are, and enjoy yourself.

Pouring Ribbons

225 Avenue B 

(btw 13th & 14th Streets)

New York, NY 10009

Phone: 917.656.6788

Barfly's Beat: Experimental Cocktail Club LES

The Jack O'Lantern Cocktail at ECC LES

Loungerati's cocktail gal about town, Zoe Werner, has been a fan of the Experimental Cocktail Club ("ECC") Paris and its offshoots Curio Parlor and Prescription Cocktail Club since a visit to the rue Saint Sauveur original several years ago. So impressed, she established online correspondence with the proprietors, Romée de Goriainoff, Olivier Bon, and Pierre-Charles Cros, and made their bars a destination when she traveled to the French capital. When ECC opened its New York outpost on the Lower East Side this past weekend, Zoe was one of the lucky few on the "Friends and Family" guest list. The following is Zoe's report of the much anticipated opening of ECC LES.

"I managed to be the first guest at the soft opening of Experimental Cocktail Club Lower East Side on a misty April evening.  Unfashionably early was no accident since [any Loungers'] objective is securing that  much coveted piece of New York real estate - the bar seat! So, my party and I took choice seats close enough to watch the artisans at work and put in our order. Looking around, it is clear that the action will not just be at the bar. There is no rush in the shadows, no "We meant to" details covering up or blithely glossed over in the former Kush nightclub space. ECC LES is ready for business and seems very comfortable in its new digs on Chrystie Street. There were delays in opening the bar but you would never know it.There are many intimate cozy nooks as well as plenty of room for groups. A service second bar graces a back corner near additional sitting room. Like their Paris original, ECC nods to France are evident in the decor from the dignified wallpaper, to the flirty light fixtures, marble topped bar, and subtly etched fin de siècle style cocktail glasses.

From a service perspective, the barkeeps Xavier Padovani and Aaron Butler took good care of us and talked us through their process while they prepared our beverages. Nina, the gracious and lovely hostess checked in just often enough to make us feel welcome. As the space got more crowded, they did not miss a beat and kept the esoteric cocktails and welcoming conversation flowing all night.

The first drink officially served at ECC NYC was my Kelpie's Julep,  a smokey, spicy julep with a scotch whisky base. The julep is served in traditional silver beaded julep cup with a generous heaping handful of crushed ice and bouquet of mint for garnish. The first few sips offered a very strong return of smokey scotch, and the flavors opens up nicely allowing Sechuan pepper to emerge. A true qualifying round!

For the second cocktail, I opted for the Jack O' Lantern, which is autumnal inspired flip with butternut squash infused 5 year old aged rum mixed with lighter than cream coconut milk, and traditional ingredients such as egg, and grated nutmeg.Being a guinea pig next tasted so good and smooth!

The star of the evening was the a tipple called the Mancora. This libation was exceptionally well balanced with vodka and Peruvian pisco as base spirits and featured rooibos herbal tea, Malbec syrup, plus a Fernet Branca rinse prominent in the nose of the drink. It was my favorite of the night and I will admit it was nice to see vodka being used in a drink that did not involve cranberry or tomato juice.

For the night cap, we opted for the French Can-can, a sharp, refreshing swizzle with rhubarb front and center thanks to Zucca Amaro. The very en vogue purple dyed Himalayan salt on the rim will please foodies looking for a civil introduction to summer.

There are numerous adventures to be had on this extremely flexible menu. Become part of un joyeaux bordell experiment!"

Experimental Cocktail Club LES - 191 Chrystie Street at Rivington, L.E.S, New York - phone and website to follow - Open nightly until 4am. 

Barfly's Beat: An Autumn Cocktail Crawl

The Old Wench is a keeper!

Big surprise! Autumn is our friggin favorite season. Besides the crisp cool air, the opportunity to wear tweed jackets, and enjoy the colorful foliage, there is another great reason to love the season. Imagine a time of year that has four months that end in the letter “R” in a row? Folks, that’s a helluva lot of oysters!! And seasonal boozy cocktails go perfect with oysters and other tasty bar foods!

Keeping this in mind, start your Autumn cocktail crawl off at the acclaimed Maison Premiere in Williamsburg, Brooklyn for Oyster Happy Hour (4 - 7pm) - there are over 60 types of oysters on their menu for half price! Order a duo of Autumn Absinthe Juleps to wash them down, then hit the Little Neck clams. I have never considered the julep a post-summer option but barman Maxwell Britten has successfully changed my mind with the Autumn Absinthe Julep.

AUTUMN ABSINTHE JULEP

By Maxwell Britten

1 oz Pacifique Absinthe

1 oz still water

1 Heavy barspoon Crème de Framboise

¼ oz Demerara syrup

1 Sugar cube

Ice: Crushed

Tools: Julep Tin, bar spoon, jigger

Method: Muddle, remove mint, add ingredients, muddle sugar, add ice, swizzle, add more ice, garnish with Mint Bouquet

Where to get it: Maison Premiere (298 Bedford Avenue, Brooklyn)

Properly toasted with this refreshing aperitif and oysters, we head across the river to Soho and visit tiki haven Lani Kai. Forget Old Man Winter, autumn’s Old Wench cocktail is the one to watch out for! Share a delicious Pu Pu Platter (crab wontons, delicata squash tempura, char sui baby back ribs, and escabeche tacos) paired with Julie Reiner's tiki’d up this variation of the old fashioned called the Old Wench. This libation features potent Lemon Hart 151, rich demerara syrup, and Elemakule Tiki Bitters – which adds cinnamon and allspice essence to the cocktail. Make a date with the Old Wench - she’ll warm you right up.

THE OLD WENCH

Adapted by Julie Reiner

1 ½ oz Bourbon
½ oz 151 Demerara Rum
4 dashes Elemakule Tiki Bitters
1 dash Angostura Bitters
1 bar spoon Demerara syrup

lemon and orange twist

Method: Stir and strain over ice in a chilled dbl rocks glass

Where to get it: Lani Kai (525 Broome Street, Soho)
 

Next up, we head downtown to Tribeca’s Ward III to sample their autumn cocktail menu. Partners Michael Neff, Kenneth McCoy, and Abdul Tabini put together a top notch menu using seasonal ingredients. One of the stand outs is a boozy little number called The Stag. The Stag has a citrus fragrance and smoky nose thanks to the Balvenie 15 years single malt scotch which features smooth flavors such as vanilla, honey, bitter, citrus. The Gran Classico bitters blends well with the scotch without up staging it. Pair the Stag with some of Ward III's famous pulled pork sliders and that's dinner! This is a stud of a drink and will fortify you against the chilled nights.

THE STAG

2 1/2 oz Balvenie 15yr Single Malt Scotch

1/2 oz Gran Classico Bitter
3 dashes of Regans Orange bitters
Angostura rub

Tools: Mixing tins, muddler, jigger,
 

Method: Muddle 4 gloves with lemon and orange peels in a mixing  glass. Add scotch and gran classico. Stir with ice. Add a few dashes of angostura to a coupe and rub the inside of the glass with orange 

peel, serve up with a orange twist.

Where to get it: Ward III (111 Reade Street, NYC)

Finally, here is a great drink for your home bar compliments of drinks blogger Joshua Hoffman of SpiritedCocktails.com. This punch hits on all the classic Fall seasonal notes – cinnamon, apple cider, with the warming hand of Anejo rum – and adds some bubbly for effervescence.

AUTUMN HARVEST PUNCH

Adapted by Joshua Hoffman

2 oz Anejo Rum (Flor de Cana Anejo – 5years)
1 oz Apple Cider
½ oz lime juice
½ oz cinnamon bark syrup (Trader Tiki is recommended)
2 dashes aromatic bitters
Top with sparkling wine (prosecco)

Tools: Mixing tins, jigger, bar spoon
 

Method: Combine all the ingredients except the sparkling wine in mixing tin, add ice, and shake until well chilled. Strain into a frosted goblet and top with sparkling wine. Add a Star Anise or two as garnish.

Where to get it: At your home bar!

SALUTE!

Barfly's Beat: The Qualifying Round

Will you qualify?

by Chivalrous

We've all been there. Stop for a second. You've got a party to go to, but we are a block away from our favorite last minute. Behind the stick is a bartender you'll actually favor and undoubt to trust. Good friends to see…early morning ahead of you. Sure, we all say the same thing.

"Ok, I'll stop in… but just one cocktail. That's it! I swear. Just one and then I have to go. Really."

Who is kissing me? Who is it? Deep down, we all know there's no such thing as just one cocktail on our lips anymore than there, than there can be only one shoe instead of a pair. One cufflink. One Dean Martin.

The mere suggestion of such an undertaking is dead to be followed by smirks, and upon one's inevitable second round, some well-deserved and light hearted mocking. So what.

So what's a card-carrying member of the Loungerati to do? Not show up? Pull an Irish exit after one drink? Perish the thought of those shenanigans. Should one stand there empty handed and dry as a bone while your friends enjoy toast after toast? Don't make me laugh.

For years I struggled with this question until one hot July day the answer came bursting out of my TV. What amounts to an epiphany came from the most unlikely of sources – The Summer Olympic Games.

The Olympiad, a grand spectacle that has stood the test of time.

Our greatest athletes from around the globe compete on the world stage to tune the honor of their countries (and back in the athletes’ Olympic village, they get it on with each other in a way that puts Plato's Retreat to shame)!

But even Michael Phelps doesn't simply walk in, swim in one race and walk out with his medal. First, every competitor must partake in a qualifying round. And once the qualifying round is passed, they proceed to the first round, you and me, and to second rounds, and ultimately the finals.

I think you see where I'm going here.

The art of imbibing a cocktail is more of a cooperative undertaking than a competitive sport. We know that the cocktail should be savored, sipped, and celebrated. So it makes sense to have a two-drink minimum even when you are dropping in for “just one.”

Besides, when you think about it, it's downright rude to simply walk into a bar and order your final cocktail right off the bat. It's much more sporting, in fact it's just more respectful to chat with your barkeep and request a qualifying round to kick it off. Then once you've successfully quaffed your qualifier, you are fully capable of ordering your first round with a clear conscience. Heck, you may even qualify for a third drink on the house so put your kicks on the brass rail. Next one on me.

You are welcome.

Chiv 

Barfly's Beat: Late Summer Tiki Madness

Barkeeps Tobin Ellis, Julie Reiner, and Brian Miller at LK

Aloha! You want Tiki! You need Tiki! Well if you do not have a home bar called the Rhum Rhum Room at your disposal then get your Polynesian cocktail fix this coming week at the following events that would make Trader Vic proud:


Tiki Mondays at Lani Kai
Starting Monday, August 8th

Tiki Mondays reunites Elettaria tiki night alums on both sides of the stick with head pirate Brian Miller crafting a special cocktail menu of tiki classics. The list of concoctions include the Donn Beach's 1934 Zombie, the Cobra's Fang, both Caribbean and Tahitian Rum Punch, Navy Grog, and Rum Barrels. A rotating group of guest bartenders (expect more Elettaria ex-pats) accompany Miller dishing out swizzles for your pleasure. We hear Jim Kearns is up next week. So bust out the Hawaiian prints and start off the week in paradise!

6pm - 11pm

Lani Kai
525 Broome Street
SoHo, NY 10013
http://lanikainy.com/

Lono Lounge Tiki Tuesdays at the Astor Room 
Starting Tuesday, August 16th.

Meanwhile, Astoria is putting itself on the cocktail map with the opening of the Astor Room. Listen to the authentic sounds of Exotica from the legendary Fisherman’s Tiki Trio while you enjoy classic rum cocktails and tiki –inspired dishes in one of the most historic watering holes in New York City! With special guests Bunny Love and Ekaterina for your tropical entertainment.

No Cover, but RSVP!
9pm - 11pm

Astor Room
34-12 36th St
Astoria, NY 11106
http://www.astorroom.com/
Email: info@astorroom.com

(photo courtesy of Guest of a Guest)

Barfly's Beat: Ward III

The welcoming team at Ward III in Tribeca

At some saloons, one can attempt to become a regular because you think it is brightest new joint or have some sort of historical pedigree. Maybe you sat there one night and saw some regulars walk in, get the royal treatment, and said to yourself, "I wanna be that guy one day. I'll start coming here often and tipping well." Let me stop you right there.  In my opinion, you should never "try" to be a regular, you should only frequent places that make you feel at home and the rest will come. Ward III bar in the TriBeCa section of New York City's downtown is one of those bars where becoming a regular comes naturally because of the culture crafted by its owners.


Proprietors Michael Neff, Kenneth McCoy, and Abdul Tabini greet you with a smile, a handshake, and sincerity whether you are stopping by for your first drink or a nightcap. They execute quality drinks with fresh ingredients in a high volume environment and somehow make time to engage in conversation. They are true barmen and I call them friends. These guys care about their customers, the neighborhood, and take service seriously. This culture does not end with the owners,  their bar staff (I'd like to give the nod to Wes, Max, Shaun, and Danny) keep the drinks and food flowing with seamless ease and same attention to client service. And do you know what? This translates into you becoming a regular without trying.

The Baby Eveline Cocktail and a Whiskey Sour

What Ward III does right, in addition to service and top notch libations,  is provide an atmosphere that is welcoming and that lacks pretension. One can show up in a cuffs and buttons or t-shirt and jeans, in a celebratory group or solo with a book, and one can order beer on tap or a delicious signature cocktail. It is your call. Then there is the bar food menu, which is key when having a tipple or two of Ward III's potent combinations.  Our favorites include the mini-pulled pork or duck sliders ( Loungerati's  winner of Best Bar Food of 2010 ), the Moroccan Chicken Pot Pie, and Smoked Gouda and Caramelized Onion Quesedillas.  Top shelf booze, craft beers, come as you are attitude, and delicious bar food equates to catering to a wide audience without any compromises to quality. In true egalitarian fashion, there are no secret phone numbers or buzzers to ring. Just roll in.


Some Background:
Ward III was opened in June 2009 by three experienced barkeeps whose pedigree includes Grace Bar, Odeon, Macao Trading Company, and Ella. The back bar is constructed from vintage Singer sewing machines, the walls exposed brick, and the long hand crafted oak bar is a beauty. The liquor selection is absolutely stellar and they are known for their whiskeys. Every Monday is Whiskey Monday at Ward III, a special event that features a complimentary tasting of various distillers products that range from local producers like New York's Tuthilltown Spirits to Auchentoshan single malt scotch.


Ward III were the standout winners of Loungerati's Best Saloon of 2009  and in our humble opinion, they were robbed when it came to Time Out NY's 2010 Eat Out Awards - Most Democratic Bar. Bespoke Cocktails that you help create, what is more democratic than having it your way? On a recent night, out I suggested a friend try the bespoke list and she went with a Basil Gimlet made with Plymouth Gin, muddled basil, fresh lime, and simple syrup.  Not only was her cocktail made to order without delay but I believe the proprietors were impressed with its uniqueness. If the bespoke drink is a hit, it is added to their records for the next time you arrive. It is no wonder that that Loungerati has partnered with Ward III to hold our 3rd Annual Holiday Repeal Day party and will continue to make it a cocktail destination. 

Dress up or Dress down. Up or on the rocks. We will see you at your new regular joint.

Ward III
111 Reade Street
@ West Broadway
TriBeCa section of NYC
Phone: (212) 240-9194

Barfly's Beat: Esquire's Scotch Pronunciation Guide

That's Brook-LADDY to you

Loungerati does not need lessons in the pronunciation of Scotch whisky - we have a Scotsman on staff who ensures that education. Nevertheless, we would like to share  a list of prominent Single Malt Scotch whisky brands and their correct pronunciation which Esquire magazine was kind enough to publish. Slainté!

An Cnoc
AH-nock

Auchentoshan
AUK-en-TOSH-en

Bruichladdich
Brook-LADDY

Bunnahabhain
Boo-na-HAV-en*

The Balvenie
Bal-veny*

Bowmore
Bow-more*

Caol Ila
Coo-LEE-la

Cardhu
car-DEW

Dalwhinnie
dal-WHINNIE

Glenfarclas
glen-FARK-lass

Glenfiddich
glen-FIDD-ik

Glenlivet
glen-LIV-it

Glenkinchie
glen-KINCH-ee

Glenmorangie
glen-MORE-an-jee

Glenrothes
Glen-ROTH-is

Highland Park
hai-lund PARK

Jura
JOO-ra

Lagavulin
la-ga-VOOL-in

Laphroaig
la-FROYG

Macallan
muck-AL-un

Oban
OA-bun

Talisker
TAL-is-kur

Tomintoul
tom-in-TOWEL

(source: Esquire Magazine)

*Edited thanks to Mal Spence, head bartender of the Salon at the Blythswood Hotel Bar in Glasgow who provided the correct pronunciation. Esquire, have your fact checker call Mal in the future!

Derby Day Cocktails

To say that we love that legendary horse race held the first Saturday in May at Churchill Downs is an understatement. The Kentucky Derby unites classic fashion style, 19th century cocktails, gambling, and  an age old sport of kings in a quintessentially American event. The fellows suited up in seersucker, ladies in elegant straw hats, bourbon mint juleps in icy tins, and 20:1 wagers on a horse named will be par for the course at the 137th running of the Derby. Naturally, the loungerati will be in full regalia, julep chalice in hand!
 
Whether you are partying at Churchill Downs, at the Seelbach Hotel in Louisville, or at home we suggest you make these Bourbon cocktails part of your Derby watching experience:

Classic Mint Julep
adapted from Dale DeGroff

2 1/2 oz Old Forester bonded bourbon
3/4 oz simple syrup
2 springs of mint

Tools: Mixing glass, silver julep cup, jigger, bar spoon

Gently bruise 1 mint sprig using a muddler with syrup in a mixing glass. Add bourbon but do not mix. Strain into a frosted silver julep cup or highball glass over crushed ice. Then stir the mixture gently.  Top off with more crushed ice and garnish with remaining mint sprig. Insert sterling silver straw.

Kentucky Colonel
2 oz Eagle Rare Single Barrel Bourbon
3/4 oz Benedictine
Lemon twist

Tools: Old Fashioned glass, jigger, bar glass, bar spoon, swiss peeler

Combine alcohol in mixing glass, add ice, and stir for 20 seconds. Strain into an Old Fashioned glass over ice. Garnish with lemon twist.

Seelbach Cocktail
1 oz Elijah Craig 12 years aged Bourbon
1/2 oz Cointreau
7 dashes of Angostura bitters
7 dashes of Peychauds bitters
5 oz of dry Champagne
Orange twist

Tools: Champagne flute, jigger, swiss peeler

Combine ingredients in a champagne flute and top with chilled Champagne, stir lightly and garnish with orange twist.

We will be catching the Kentucky Derby live at The Rum House (228 W47th Street)  at the Edison Hotel off of Times Square in New York City. Race begins at 6:04pm sharp!

Barfly's Beat: Dutch Kills Ice and more

Dutch Kills bar in Long Island City is one of our regular haunts. The hospitality and quality of the cocktails combine with a unique ambiance that makes it a destination no matter what borough one dwells. They engaged cinematographer Shlomo Godder to put together a series of clips that truly showcase the skills, the ice, and vibe of the place. 


Dutch Kills Ice/Trilogy from Shlomo M. Godder on Vimeo.


Stay Up Late from Shlomo M. Godder on Vimeo.


Dutch Kills/Royal Smile from Shlomo M. Godder on Vimeo.


Enjoy!


Dutch Kills Bar
27-24 Jackson Avenue
NY 11101-2918
(718) 383-2724

Barfly's Beat: Weather Up Tribeca

The Kensington Fix

Tonight, I received a text from one of the partners behind WeatherUp Tribeca - the bar would be opening to the public at 7pm.

WeatherUp Tribeca is the Manhattan branch of Katheryn Weatherup's eponymous Brooklyn cocktail den.  Katheryn's keeps her signature white tiles, square yellow lamps, and intimate olive colored leather banquettes, that made her Prospect Heights bar reminiscent of a Paris metro stop. The noticeable difference is spacial. WUT is about twice the size of the Prospect Heights original. The long marble topped bar is much friendlier for large parties and gatherings. There is also ample seating.

Richard Boccato of Dutch Kills is also on board this venture. In addition to designing the cocktail list, he adds his singular devotion to ice into the mix. Loungerati attended the "Friends and Family" night several weeks ago and based on what we saw, awarded the Weather Up the "Don't Bruise the Ice Award" for best ice program of 2010. They have an in house ice block machine - take that Kold Draft!

To help wash down those Boccato's drinks, WUT will be serving fresh oysters and caviar plates as well as other bar snacks to pair with your libations. So celebrate Repeal Day at the newest addition to New York's stellar cocktail scene. Order the mouth watering Kensington Fix and a plate of super fresh oysters. You deserve it.

Loungerati at Weather Up Tribeca (photo by Kathryn Weatherup)

Kensington Fix

by Richard Boccato

1 oz Plymouth Gin

1 oz Amaro CioCiaro

3/4 oz fresh lemon juice

3/4 oz simple syrup

Tools:  Mixing tin, highball glass, 1oz/3/4oz jigger, swiss peeler, crushed ice

Combine ingredients in a mixing tin, add ice and shake until well chilled, strain into a frosted highball glass, add crushed ice, and garnish with lemon peel.

Weather Up Tribeca

159 Duane Street

New York, NY 10013

No Phone

Check out a slide show of  WUT on Grubstreet

Barfly's Beat: The Anvil Bar & Refuge

Houston is not exactly known for it's artisanal cocktails, it is more of a beer and a shot kind of town. Well, now Texas' largest city has a bona fide cocktail destination, the Anvil Bar & Refuge.  Anvil specializes in pre-Prohibition cocktails made with fresh ingredients (juices, fruits, etc), kold-draft ice, infused spirits, but shys away from the typical speak easy formula. It is a more egalitarian setting that gets the drinks right but checks exclusivity at the door. Recently, it was voted # 15 on GQ's Top 25 Cocktail Bars in America list. Loungerati's barfly correspondent and gal about town Zoe, happened to be in town and made a beeline for the "Anvil."

Zoe's report: 

My friend and I arrived early enough to get a seat at the fairly large L-shaped bar. The back bar was well stocked with top brands and we liked the exposed brick. The place was not exactly cozy as some of the New York style lounges. The rock music was blaring, the wooden bar chairs a bit stiff, and the clientele seemed to be an even mix of drinks aficionados and an affluent crowd ordering vodka tonics. Don't get me wrong, there was a fun vibe in the air. Four bartenders worked the long bar, answering patrons questions, taking orders, and meticulously crafting cocktails. They had no problem making vodka tonics or whatever the customers ordered, but did try to offer alternatives to broaden their horizons.

I ordered an Eastside cocktail, which is a cousin of the Southside with the addition of muddled cucumber. My friend had a frothy Pisco sour.  The cocktails were well balanced and perfectly executed. I really enjoyed the addition of cucumber to  the Southside formula, obviously Hendrick's is the natural choice of gin in this drink. Quality bar, attentive knowledgeable staff, well made cocktails, and a relaxed Texas atmosphere. What more can you ask for? Ok, maybe turn down the music a bit!

Some background from the bar's website.

"Anvil is located in a Bridgestone-Firestone tire store built in the late 1950’s. Designed and remodeled by the partners, the finished space reflects the same respect for history, elegant simplicity, and raw ingredients as the cocktails that are served there. The building was completely gutted, revealing original brick walls, high ceilings and industrial duct work, all of which remain untouched. Reclaimed materials and locally salvaged artifacts were discovered at antique stores and thrift shops and then retooled to craft the bar, shelving and tables. The result is a modern industrial design softened by the rich, recycled natural materials that furnish Anvil. Even the glassware is vintage, reminiscent of grandmother’s fancy glasses, all unearthed at small local stores."

East Side Cocktail
2 oz of Hendrick's gin
1 oz fresh lime juice
3/4 oz simple syrup
8 mint leaves
2 slices cucumber


Tools: cocktail shaker or mixing tins, muddler, strainer, jigger, and ice cubes.


Gently muddle the mint and cucumber in the mixing tin, add liquid ingredients, ice, and shake until well chilled. Strain into a chilled cocktail glass. Float thin slice of Cucumber as a garnish.

Their food and cocktail menu, includes 100 drinks you try before you die! They have 100 beers, with a dozen on tap and a constantly changing menu of small and large plates. Finally, a worthy cocktail destination with something for everyone in Houston!

Beers on Tap at the Anvil

Anvil Bar & Refuge

1424 Westheimer Road

Houston, TX 77006-2617

Phone: (713) 523-1622

Barfly's Beat: Barenjager Competition at Macao Trading Company

Last week, I attended the Bärenjäger national bärtending competition at Macao Trading Co. in New York's Tribeca section. Participants were asked to create an inventive cocktail using the honey liqueur. Almost 200 entries from all over the country were received but only six chosen for the finale. First, the contestants mixed their cocktails for the invitation only crowd. Once the thirsty mob was well tippled, the they had the nerve wracking job of presenting to the judges.

Judging the competition were an all-star line up of spirits experts including Allen Katz of Southern Wine & Spirits, Gaz Regan of ArdentSpirits.com, Dushan Zaric of Macao Trading Co./Employees Only, Tad Carducci of the Tippling Bros and tequila-phile Phil Ward owner of Mayahuel.

The Prizes:
1st place - an all-expense trip paid for two to Oktoberfest 2010 in Munich, Germany and $1,000 spending cash. Judges based scores on taste, appearance, creativity and overall delivery.

The Crowd enjoying Barenjager at Macao (photo by Josh Wong)

The Winning cocktailian was Brendan Dorr of Baltimore, MD, who mixed the El Oso (Bärenjäger, anejo tequila, maraschino liqueur, Bitter Truth Jerry Thomas "Own Decanter" bitters). Considering the judges - nice strategy using tequila Mr. Dorr!

Crowd Favorite went to Bryan Schneider of Brooklyn's Clover Club, his drink was the The Careless Bear (Bärenjäger, Appleton Estate Reserve Rum, Fresh Lemon Juice, Fresh Pineapple Juice, egg white, Underberg Bitters, Fee Brothers Old Fashion Bitter. This was my favorite as well, superb and well balanced.

I also submitted a recipe which is a damn good cocktail, simple, and refreshing.

Fredo's Submission

Luna di Miele ("Honeymoon" in Italian)

3/4 oz Bärenjäger Honey Liqueur

1/2 oz Liquore Galliano Authentico

1 1/2 oz Milagro Reposado Tequila 

1 egg white

3/4 oz lemon juice

1 dash of Bitter Truth Xocolatl Mole Bitters

The Luna di Miele (Honeymoon in Italian) is a cocktail that marries the complex anise vanilla flavor of Galliano with the smokiness of reposado tequila and sweetness of Barejager honey.

Dry shake all ingredients, then add ice and shake rigorously. Strain into  chilled coupe and garnish with a star anise.

Full picture recap at Guest of a Guest. 

Barfly's Beat: Barstool Poetics at Dutch Kills

Photo by R. Boccato

As the mighty DUTCH KILLS transitions from their Summer cocktail offering to an eagerly-anticipated (and much extended) Fall menu, they have for the time being replaced their back-bar presentation with a short piece written by Graeme Jamieson, one of our contributors.  

Auburn

By Graeme Jamieson

Here, where the air is cheered and being fair

Seconds live in High-Spirits;

An hour please of your time

Fond find your fortune leavening

- Caught the sun on your neck

And in mirrored walls, Look!

Match light in your eyes

Splash me a toast, here we are!

To heart shaped leaves

Winning personal bets

And faring as well as you this season!

Try the new Autumn menu and some of the best hand crafted cocktails in New York. You are sure to run into our bar stool poet.

Dutch Kills

27-24 Jackson Avenue
Long Island City, NY 11101

Barfly's Beat: Hotel Bars of West 44th Street

Senator heading into The Algonquin on W 44th Street

For over a decade, New York Loungers have been making the two block stretch of West 44th Street between Broadway and Fifth Avenue a cocktail destination. The midtown hotel row is home to  iconic hotels like the Algonquin Hotel, which gained fame as the weekly meeting place for the literary clique known as the Algonquin Round Table  (aka the "Vicious Circle") from 1919 to 1929. Notable journalists, writers, actors such as Dorothy Parker and Robert Benchley held court. In that vein, the Dorothy Parker Society's annual Parkerfest (recently held during the last week of August) features an Algonquin Round Table walking tour that ends with Friday happy hour at the hotel to honor the late poet and satirist. Loungers and Roaring Twenties aficionados dress in their finest attire and drink period cocktails.

West 44th Street has been the site of many hotel bar crawls. In November 2007,  a crew of loungers began the night at the King Cole Bar at the St. Regis Hotel on East 55th Street. After a seasonal cocktails, we made our way down to the Iroquois and finally the Algonquin Hotel's Round Table Room.  The Senator seized the opportunity and understanding of the venue's history by issuing the now infamous Lounge Doctrine. Toasts were made with a round of eponymous Algonquin Cocktails (Rye, Noilly Prat dry vermouth, pineapple juice, cherry).

Blue Bar and the Round Table Room
at the Algonquin Hotel
59 West 44th Street
New York, NY 10036-6638

On Wednesday nights, the Emmy winning trombonist J.Walter Hawkes and his jazz trio perform at M Bar in the Mansfield Hotel.  The mixology at the M bar requires customer guidance and drinks are a bit pricey. However, the half-moon shaped bar and library like setting make it a wonderful place to enjoy a drink, especially in the winter. M Bar's intimate setting spawns many conversations and perfect evenings while J Walter Hawkes and surprise guest musicians provide the soundtrack..

M Bar
at The Mansfield Hotel
12 West 44th Street
New York, NY 10036

The Quality Cocktail Returns to Hotel Row

Tradition and classic hotel bar elegance aside, the cocktails served on West 44th Street are poor quality compared to the ridiculously high prices charged. Typically, we resort to drinking beer, wine, or a single spirit neat (bourbon, scotch, etc). Well friends, I have momentous news to report: The fine art of mixing drinks has returned to West 44th Street thanks to a new breed of Hotel bar.

Lambs Club (photo courtesy of Zagat Blog)

The Bar at the Lambs Club just opened at the boutique Chatwal Hotel. What is old is new again, the Lambs Club was America's first theatrical club. The original private society was located at 130 West 44th Street  moved to further north to 51st Street in 1974. The Chatwal Hotel's  restaurant bar is at the same location and hence the name Lambs Club to honor the initial tenants. In this incarnation, the club has a distinct mid-century theme with red leather deco booths, a blazing fireplace, and bartenders in white jackets. Why are we excited about this new bar? Sasha Petraske of Milk & Honey is behind the cocktail menu.

The initial menu is short, sweet, but troppo caro ($18). The drinks include the Goldrush (bourbon, lemon juice, honey), The Southside (gin, lime, sugar, mint), The Old Fashioned (Rye, sugar, bitters, orange peel), Cherry Fix (Vodka or Rum, fresh cherries, lemon, crushed ice) and the St Hilaire (cava and St. Germain). It will be expanding to two dozen drinks in the coming weeks.

The Lambs Club
at The Chatwal Hotel
130 W 44th St
New York, NY 10036

(Currently open for breakfast and lunch, full dinner to be added in mid-September)

In late September, the return of the classic cocktail parade will continue at the Forty Four at the Royalton Hotel. According to Grubstreet, the management behind Brassierie 44 are renovating the space and brought in a veritable All-Star team of mixology talent to come up with the cocktail program to fit the vintage theme. Among the heavy hitters , our friend Richard Boccato (Painkiller - NY), Eric Alperin (The Varnish - LA), Misty Kalkofen (Drink-Boston), John Lemayer (Florida Room - Miami), Willy Shine (Contemporary Cocktails), and Simon Ford (Beefeater/Pernod Ricard). The artisinal cocktails are sure to run the range from classic to creative with an emphasis on quality ingredients. We know going in that cocktails are expensive at any hotel bar, now at least one will get what they pay for.

Forty Four
at The Royalton Hotel
44 West 44th Street
New York, NY 10036

Other worthy landmarks and destinations on the street - City Club Hotel (55 W 44th St) - home of DB Bistro Moderne and the Iroquois Hotel.

So, as the chill returns to the air, the days get shorter, and autumn leaves fall from the heavens, make sure to take a trip to West 44th Street to warm your soul. See you there!

Barfly's Beat: Tales of the Cocktail - Last Call

Last Call for Tales goers

"Where is everyone going for after hours? Old Absinthe? d.b.a?"

"Old Absinthe House."

This short conversation is repeated nightly as official Tales of the Cocktail evening events wind down. Where will party continue for a crowd already saturated with specialty cocktails, complimentary tastings, liquid pool parties, and spirited dinners? Where to call it a night depends on the day of the week, but generally there are a few stalwart establishments where the spirits community gathers to party until the wee hours.

First stop is Jean Lafitte's Old Absinthe House on the corner  Bourbon and Bienville streets, a fixture in New Orleans cocktail history for over a century. It is the home of the famous Absinthe House Frappe cocktail, which was created in 1860s by Cayetano Ferrer, and has quite a cocktail menu of traditional New Orleans and Southern drinks.

"Everyone You Have Ever Known or Ever Will Know Ends up at the Old Absinthe House."

On Friday night, as the Grand Marnier Bar Room Brawl wrapped up, I posed the question to  Catdaddy Moonshine Bar chef challenge winner Payman Bahmani and Sam Ross of Milk & Honey. Old Absinthe House was the consensus. So we left Generations Hall and hailed taxis to Bourbon Street.  The bar's ambiance is a wonderful mish-mash of history and customer driven decoration.  Business and "calling" cards are stapled to the walls, it has a gritty dive bar feel, comely female bartenders, worn out oak bar, and all sorts of under garments hang from the ceiling along side antique chandeliers.  The place is like Cheers! when we enter with recognizable faces packed three deep to the bar. The Tales crowd kept the party going as promised. Their drink of choice? Beer and a shot.

That's right. The world's best barkeepers and cocktail aficionados keep it simple at the Old Absinthe for Last Call. No frappes, no absinthe drips, no sazeracs, and for Godsake - no Ramos fizzes! Just an Abita or a Budweiser in a bottle, and a shot of tequila, Fernet, or turkey.  That is the Tales wind down.

The party overflowed into the street where merriment, conversation, and tomfoolery was not in short supply. Bonus: Hotel Monteleone is only three blocks away so the stumble home is a short one.

Vaughan's Lounge at 4229 Dauphine in Bywater is a Thursday night tradition. Why take a taxi a few miles from the French Quarter to a divey roadhouse? Kermit Ruffins and the BBQ Swingers jazz/brass band plays every Thursday until the wee hours. Vaughan's is an authentic Crescent City party that welcomes everyone. Play ping-pong in the back room, enjoy cheap drinks, and get your dance on to Kermit's krewe.

Some advice:

• Never agree to Green Chartreuse shots with certain notable Boston mixologists at 2:30am. If you agree that this is a good thing, then it is already to late for you. 
• Exit Strategy: Take the cab driver's information on the way to Bywater so you can call them for extraction. Bywater, which is east of the French Quarter and most hotels, is a pretty desolate neighborhood after hours. It is not easy to flag a cab so call ahead when you are ready to head back to the hotel.
• Cash Bar and $10 cover but it is often waived late night.

d.b.a at 618 Frenchmen Street on the outskirts of the French Quarter is the Big Easy outpost of the popular East Village watering hole. Like its' Yankee cousin, d.b.a. New Orleans has a tremendous selection of brown spirits and beers prominently displayed on massive chalk boards above the back bar. Try the Abita Imperial Stout and NOLA blonde ale to start, maybe an award winning Four Roses Yellow bourbon on the side. There is also live jazz nightly at d.b.a. Best feature, the come as you are attitude and no pretension.

Mind you, this is the rated PG version of the Tales night cap destinations. There is a rated R version which is best experienced and not written about. That said,  see you at the Old Absinthe House where everyone ends up.

- Fredo

Barfly's Beat: PKNY - Eagerly awaited NY Tiki Bar opens

I arrived early for the Painkiller "friends and family" opening. Graffiti artist NOC (of Style Wars fame) was still putting the finishing touches to the graffiti mural covering the store gate. Giuseppe Gonzalez, the beaming new proprietor, was outside enjoying the proverbial calm before the storn. That storm bearing down on his new little Tiki Bar would be a tidal wave of bartenders, cocktailians, bloggers, and others in town for the Japanese Cocktail Technique seminar that wrapped up earlier at the Hiro Ballroom.

Giuseppe let us in early and we took the "dug out" seats which in my opinion are always the best seats in the house.  This gave us time to catch up a bit with out hosts before the madness began. Richie Boccato and Giuseppe Gonzalez, of Dutch Kills in Long Island City, have collaborated with business partners to open a new generation of Tiki Bar.  As mentioned in our Tiki's Revenge post last winter, Painkiller isn't your typical kitschy tourist trap with badly made drinks. Inspired by New York's gritty 1970s and the drinks culture made famous by Donn the Beachcomber, Trader Vic, and most recently Jeff Beachbum Berry, PKNY makes serious cocktails but does not take itself too seriously. Graffiti murals fit in side by side with bamboo covered walls and comfy red booths.

Giuseppe addressed the growing crowd as his partner Richie prepared the industrial strength blenders for service.

"Come on you are all family - call it out." 

(silence)

"Ok, Mai Tais for everyone!"

(applause from crowd)

The Mai Tai and a Zombie

Three drinks were served and Brooklyn Lager beer. The signature Painkiller, a Zombie served in a Fu Man Chu style tiki mug, and the original Mai Tai. Besides the three featured drinks, there is no formal cocktail menu but rather genres of drinks including, Zombies, Tiki Flights, Swizzles, Daiquiris, Frozens,  a PKNY's (bartender's) Choice, a mini scorpion bowl called the "Cradle of Life", and the something called "The Bastards." This philosphy does not keep the menu stale and let's the barkeeper create bespoke or modified recipes based upon the availability of ingredients.

As the old East Side Company space swelled to capacity with a whose who of mixology talent and favorite regulars, we threw down the ice cold Tiki drinks as the temperature reached tropic proportions. New friends were made, old flames were cursed, and shots in "skull" shot glasses were slammed. An hour and half later I had to give up the hard sought real estate of the dug out and make our way into the fresh cool air. Painkiller was off to a momentous start!

PKNY formally opens on Friday May 7th at 6pm. I suggest you get their early and be prepared for scorpion bowls! I'll be having a Bermuda Swizzle!

PKNY

49 Essex Street

Chinatown, NYC

Louis 649 Bar Amateur Mixologist Competition Deadline April 18th!!

Get your original cocktail recipes in!! Tonight's the deadline for Louis 649's amateur mixology competition!

Here is the skinny:

ANYONE CAN BE A MIXOLOGIST – Louis 649’s Consumer Cocktail Competition

“Anyone can cook!” said Remy and Chef Gusteau in Ratatouille. While we don’t welcome rats behind our bar, we do welcome our guests since we believe at Louis 649 that, “Anyone can be a mixologist!” And we’re letting you put this theory to the test in our first ever Louis 649 Consumer Cocktail competition.

This is your chance to shine. Anyone and everyone who sits on the other side of the bar is encouraged to tap into their little bar chef within and submit a delicious cocktail recipe. Bartenders need not apply, this contest is strictly for you loyal bar patrons.

It is of course a competition, and with all competitions come a prize! The winning cocktail of Louis 649's first "Anyone Can Be A Mixologist" Consumer Cocktail Competition will be highlighted on our upcoming Spring Menu and credited to you. The winner will also recieve a much coveted Plymouth Gin Bartending Kit, a 1-Year Subscription to Imbibe Magazine and a $100 Gift Card to your friendly neighborhood Louis 649.

Recipe Submission Guidelines
1) Submission DEADLINE is April 18th
2) Send all recipes to anyone@louis649.com
3) Be creative, but not over the top. Please remember, we have to make this cocktail all Spring.
4) You must use one of the following spirits as your base ingredient:
- Beefeater Gin
- Becherovka Herbal Liqueur
- Chivas Regal 12yr Scotch
- Jameson Irish Whiskey
- Luksusowa Vodka
- Martell Cognac
- Pernod Absinthe
- Plymouth Gin
- Ramazzotti Amaro
- Ricard Pastis

5) All other ingredients are up to you, but refer back to Rule #3

On April 26th, ten semi-finalists will be invited to Louis 649 to prepare your cocktails in front of a panel of bartenders who will then decide the winning cocktail based on criteria the recipe’s creativity, ease of preparation, flavor and balance.

Cheers and Good Luck!

Barfly's Beat: The Empire Room opens!

The long awaited Empire Room has opened at the Empire State Building in New York City. This cocktail lounge harkens back to the  golden age of cocktails and sophistication. Added bonus, Jonathan "The Cocktail Guru" Pogash is behind the cocktail menu. Here are a few cocktails that we will be sure to sample:

Waldorf (Rittenhouse Rye, Carpano Antica Formula, absinthe, and Manhattan bitters)


The Throwback (Laird's Applejack, Yellow Chartreuse, Punt a Mes, Lemon juice)

The Moscow Mule (Russian Standard Vodka, Fever Tree ginger beer, mint)

Mezcal Martinez (Sombra Mezcal, dry vermouth, Cormbier orange liquer, white creme de cacao, aromatic and mole bitters)

Here is what the Off The Menu blog from The New York Times had to say about the lounge which is in a former post office space:

"At 3,500 square feet of brushed stainless steel, a generous curved marble bar, tufted banquettes, glass-topped tables and Art Deco chandeliers, it accommodates up to 150 people in sophisticated style in a former postal substation."

We look forward to putting on our best duds and making the scene at "the Empire."

Empire Room
Empire State Building (ground floor)
350 Fifth Avenue (34th Street), 
(212) 643-5400, 
11 a.m. to 3 a.m.

(Photo courtesy of Shecky's)

Barfly's Beat: The RYE House

A few weeks ago, we had the pleasure of attending the Dining & Libation Society's Fat Tuesday celebration at the Flatiron neighborhood's newest addition, Rye House. It was our first DLS event and what sold us was the venue and the gang behind the dark wood oak bar.

The Ringers: The top shelf talent behind the bar included Lynette Marrero and Jim Kearns (previously of Freemans and Woodson & Ford) rolling vintage New Orleans cocktails that included the Vieux Carre (pronouced Voh Cah-ray), The Sazarac, French 75, and an original recipe called the Baton Rouge.

The Party: Brooklyn’s premiere Dixie Land Band, the  Red Hook Ramblers set the tempo with some hot New Orleans jazz in the back room. Meanwhile, the bar was packed like Bourbon Street and I mean that literally. They had to begin bring the passed hors d'ourves through the front door because revelers in the front of the house were getting nothing. When the food started flowing, it was well worth the wait. Macaroni and cheese balls. Jambalaya. Turducken. Crayfish Po Boys. Oysters on the half shell. And so much more.

Best part of the evening was when Lynnette and Jim prepared the quintessential New Orleans cocktail - The Ramos Gin Fizz - and then handed the shakers to the crowd gathered around the bar. The task -  to shake - Huey Long style  for 12 MINUTES! Lynnette was timing it too and enjoying the break from the non-stop service.

The Regulars: We want to add that Rye House is a great place to get a cocktail any day during the week. So don't give it up for Lent. Besides the outstanding barkeepers, 50 types of whiskey, artisanal cocktails, and oh so bad for you comfort food, it is come as you are. The mission statement does not include trying to be a speak easy but it is not a typical New York watering hole. True, the barkeepers wear vest, shirts, and ties, but in my view, that is proper attire for a craftsman or craftswoman. Save the ironic t-shirts for after hours at the dive bars and flat screens for the sports bar.

One of my favorite poisons at this House of Whiskey has no whiskey at all! May we indulge you with the Creole Daiquiri.  They had me at Chorizo infused mezcal but this potable hits a home run because it is so well balanced.

Creole Daiquiri
1 oz New Orleans 3-year aged rum
1 oz Sombra mezcal infused with chorizo
3/4 oz fresh lime juice
3/4 oz sugarcane syrup
1 barspoon pomegranate molasses
3 dashes of Regan’s Orange Bitters

Combine ingredients in mixing glass, add ice, shake rigorously and serve up in a coupe.

Some other favorites include:

Fleur de Lis (Aviation gin, St-Germain, lemon, orange bitters, champagne)

Rye House Punch (Chai-infused Rittenhouse Rye, Batavia Arrack, lemon, grapefruit, angostura bitters, soda)

American  Highball (Buffalo Trace, Averna, soda, orange slice)

and the Clara Bow (Bulleit Bourbon, St.-Germain, house made grenadine, lemon, mint)

The Inside Scoop: After trying all of the above go "off the menu" with this winter cocktail perfected:

Lion's Tail
2 oz Buffalo Trace Bourbon
1/4 oz St Elizabeth Allspice Dram
3/4 oz Lime Juice
1/2oz Simple Syrup
Dash of Angostura bitters

Shake with ice and serve up in a coupe.

Please check out Rye House. Sample their whiskey selection or original cocktails. You will not be disappointed.

RYE HOUSE
11 W 17th St (btw 5th & 6th Ave)
NYC, NY
(212-255-7260)

- Fredo

(photo courtesy of Kathleen "K-Rey"Reynolds)