Saturday, May 26

And you call your self a BAR and grill. Please...

I haven't gone on a tirade in a while so... here we go.

I'm sick and tired of going to a "nice" restaurant and ordering a cocktail and getting SHIT! Even when you order a modern classic such as a Cosmopolitan, which my wife orders from time to time, what comes out to the table is absolutely abhorrent. A Cosmo is NOT vodka and cranberry juice in a "martini" glass!

The standards of restaurant owners need to be elevated. Do you know how much profit is made on alcoholic beverages? Why are you trying to rush me through my dinner? Why is my dinner coming out before I'm done with my appetizer? Why do I stop having drinks after my first sip of your crap?!? Why do I go home for my after dinner drink?

Your bartender is just as important as your chef. In fact it is the first impression of your guest. I know that when I sit down to have a good meal and I get complete and utter crap at the bar/table in the form of a "cocktail" I want to stand up and walk right out the door.

Okay, sure I might be on an extreme end of the spectrum as far as cocktail expectations, but the cocktail movement is really gaining speed. Do you want affluent ($$$$) people in your restaurant? Well you better start paying attention to the shake, shake instead of the type of butter on the table!

That's all I have to say about that.

Saturday, May 19

What are you drinking tonight? (May 19, 2007)

Sorry for the laps in posts... diversions, diversions...

Tonight I'm having a very good cocktail that I found in the Nov/Dec 2006 issue of Imbibe magazine. Imbibe, by the way is celebrating their 1 year anniversary. If you have not picked up a copy yet to peruse I strongly recommend it. Great magazine and thank you Paul!

The drink I'm having is called Cocktail à la Louisiane. If you are a Manhattan drinker as I am you will enjoy this libation. It has the ingredients we love, Rye and Sweet Vermouth, but it also adds some very good complements. The full recipe is as follows:

Cocktail à la Louisiane
1 oz Rye Whiskey
1 oz Sweet Vermouth
1 oz Benedictine
1/4 oz Herbsaint (or other absinthe substitute)
3 to 4 dashes of Peychaud's bitters

Stir ingredients with ice for a slow 20 count, then strain into a chilled cocktail glass.

Herbsaint is a New Orleans born spirit meant to be a absinthe substitute. In my opinion one of the best. Take this liquor in very small portions as it is a potent anise (liquorish) flavor to it.

More articles to come... really.