Saturday, July 31, 2010

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

Sunday, July 25, 2010

Tales of the Cocktail 2010: Spirited Awards Winners

Death & Company - Best American Cocktail Bar 2010
Roosevelt Hotel, New Orleans - Saturday July 24th - I am happy to report the winners of the Tales of the Cocktail Spirited Awards 2010- many of whom were definitely due.  Once again, New York City took the lion's share of prestigious awards including Best American Cocktail Bar, World's Best New Cocktail Bar, and World's Best Cocktail menu.

Spirited Awards Winners 2010

Best American Cocktail Bar
World’s Best Hotel Bar
Best Cocktail Writing
  • CLASS magazine - Winner
  • Gary Regan
  • Jared Brown and Anistatia Miller
  • Naren Young
Best New Product
Best American Brand Ambassador
World’s Best Drinks Selection
Murray Stenson of Zig Zag Cafe, Seattle
American Bartender of the Year
  • Eric Alperin, The Varnish
  • Kenta Goto, Pegu Club
  • Murray Stenson, Zig Zag Café - Winner
  • Sam Ross, Milk & Honey
Best New Cocktail/Bartending Book
  • Beachbum Berry Remixed
  • Gin Compendium by Gary "Gaz" Regan
  • MudPuddle Books by Greg Boehm
  • Vintage Spirits and Forgotten Cocktails by Ted Haigh - Winner
World’s Best Cocktail Menu
International Bartender of the Year
  • Agostino Perrone, The Connaught Hotel, London - Winner
  • Brian Miller, formerly of  Death & Company, New York City
  • Salvatore "The Maestro" Calabrese, formerly Fifty, London
  • Sam Ross, Milk &Honey, New York City
World’s Best New Cocktail Bar
Mayahuel, World's Best New Cocktail Bar 2010
World’s Best Cocktail Bar
Best International Brand Ambassador
Best Bar Mentor
  • Dale "King Cocktail" DeGroff - Winner
  • Robert Hess
  • Sasha Petraske
  • Tony Abou-Ganim
Helen David Lifetime Achievement Award
  • Brian Rea - Winner
  • Gary Regan
  • Murray Stenson
  • Tony Abou-Ganim
(Photo credit: D&C -NY Eater, Murray Stenson, NY Times, and Mayahuel, The Gothamist)

Friday, July 23, 2010

Lounge Essentials: The Modern Travel Bar

Flight 001's F1 To Go Bottles

As I went over in my post on Traveling Like Its 1960, these days one has to get creative to have a cocktail on a jet plane. Sure you can buy what ever swill the flight attendants are hawking for $5.00 but I like to experience high altitude flight my way. So in order to enjoy quality cocktails on the plane to New Orleans for Tales of the Cocktail one needs to bring your own in Flight 001's F1 To Go Bottles. In order to execute them, simply ask the flight attendant for a mixer and ice.

For pre-made cocktails that do not require juice or mixer, ask for a bottle of water and cup of ice. Keep the water for post libation hydration and drink your cocktail on the rocks. This will be important for proper dilution which is missing in batching.

Please note, that like the movie theater, Airlines frown upon bringing your own drinks on the plane. So keep this activity discreet but try not to alarm the other passengers who may equate you mixing multi-colored liquids to lighting up a sneaker.

For my 2010 Tales of the Cocktail trip I filled the F1 To Go Bottles with the following:

Alaska Cocktail pre-made
2 oz Plymouth Gin
1/4 oz Yellow Chartreuse
2 dashes of Angostura orange bitters

Request for water and cup of ice. Save the water, serve your drink on the rocks.

Gin and Bitter Truth Celery Bitters
2 1/2 oz of Plymouth Gin
2-3 dashes of celery bitters

Ask for vegetable or tomato juice on the rocks, take a hearty sip then add the Gin/Bitters mix. Stir and enjoy.

Anejo Rum by Don Q - Correct your Coca-Cola on the rocks with Rum.

Campari - Ask for Orange Juice on the rocks, instant Alitalia style eye opener.

Créme de Violette in an aerosol spritzer. I sometimes pre-make Aviations, the spritz of CdV is lovely!

Aromatic bitters in a dropper, because you hang over on the flight back will be much smoother with a few dashes of bitters added to club soda.

Cin-Cin and have a great flight! Next stop Nawlins!

- Fredo