|
Happy Hour:
Quickie Restaurant Visit:
The Standard Grill
NYC, NY
The meatpacking district has changed a bit since I first moved to NYC. Some of the cobble-stoned streets are blocked off and are now for pedestrians only. The last actual real live meatpacking plant closed not too long ago, and in its place will surely be a boutique hotel, luxury avant-garde architecturally forward condo, or an upscale, yet trying to cater to those affected by our current economy, restaurant/lounge.
I couldn't believe I had not met Matty Gee before. I had heard about his legacy at Milk & Honey, as well as his talent behind the stick at the Randolph on Broome St. Well, to my shigrin, here he was slinging cocktails on a recent Monday evening at The Standard Grill at the base of the new high-line park and the trendy L.A. transplant Standard Hotel.
Matty was slammed. Love seeing bartenders slammed. I know personally that I am at my best when I'm slammed. Speaking to people is not a priority of mine, so I become introverted, and concentrate merely on the task at hand. I related to Matty, and gave him props in my head.
The official "preview" period for the Standard Grill began June 18th, and we were lucky enough to snag a spot outside for dinner one evening. Cocktails were ordered (for research purposes only, of course), and food consumed and reviewed. Overall consensus: terrific fare, beautiful location, and great drinks. Though the coffee was ice cold and took nearly as long as it would to order their "steak for two," we enjoyed ourselved immensely. Opening kinks aside, you should all mosey on down to the Standard Grill, grab some grub and cocktails, then trek down the high-line (at Gansevoort St.) for some of the best city views you could ever ask for.
The occassion was my wife's birthday, and what better way to spend it than with great food and drink.
That, my friends, is a great Monday night.
I've got some really nice pics from the evening. Feel free to lick your computer screen if anything looks exceptionally delicious:
Ayabel - a delicious toasted marsmallow and warm brownie dessert.
The Standard Grill
848 Washington St. (at W. 13th St.)
NYC, NY
212-645-4100
|
Booze Briefs:
What's New?
We here at The Cocktail Guru are in the process of creating the beverage program for two new locations in Manhattan to open this Fall. We'll be looking for staff that has the following qualities: professional, hospitable, friendly, experienced, and very much into classic cocktails and craft bartending.
We're looking for:
Bartenders
Servers
Busboys
~
The Indy Spirits Expo was held at Touch on W. 52nd St. in Manhattan on June 24th. Industry professionals and spirits enthusiasts alike enjoyed a walk-around tasting of some of the best craft, indy, boutique (whatever you'd like to call them) spirits and liqueurs out there. Not only was I in attendance (along with good friends from Combier, Domaine Select, Regatta, Castries and more), but I was mixing up some tasty Square One Vodka cocktails. The Square One Cucumber has always been a huge favorite of mine for mixing, and now that the Botanical flavor has been released, I have a new best friend behind the stick. Check out the recipes I was mixing up here.
The USBG NY Chapter
Goings-on...
Tuthilltown Distillery
On a recent Saturday morning, several of us weary-eyed USBG members made our way onto the sweetest party bus anyone could have ever imagined, with the anticipation of harvesting rye fields in Gardiner, NY at Tuthilltown Distillery.
Oh, you can only imagine, folks. Imagine no further, for I've included a couple of links to some great posts from two of our members, Elba Giron and Michael Anstendig.
Enjoy:
USBGNY/USBGIL Day of Volunteering
The USBG is all about brotherhood and sisterhood of bartenders. What a sweeter way to promote this than to have a joint NY/Chicago USBG chapter day of volunteering. We've scheduled this for Saturday, Sept. 12th. We're currently seeking volunteering opportunities, so if you know of any, please do let me know. Also, our Chicago brothers and sisters will be in need of some hotel rooms. If you represent a brand, and feel this would be something you would be able to contribute, please let me know.
The USBGNY Council (from left to right): Treasurer Brian Van Flandern, VP Allen Katz (who is currently beardless), President Jonathan Pogash, and Madame Secretary Charlotte Voisey. |
|
As I mentioned in the last issue, my trip to Aspen was full of memorable experiences. I've included some more photos on my blog from my trip, and I'd love to share them with you.
So, if you please kind sirs and madams, click this little link to see them.
Thank you, kindly.
Coming up in August's issue, all you would ever want to see and know about my trip to this year's Tales of the Cocktail. Excited, aren't 'ya?!
If you happen to find yourselves on the gorgeous island of Antigua at the end of August (the 26th-30th to be exact), then you may want to take my "Caribbean Mixology" class that I will be guest presenting. It's being offered through Nicole's Table: www.nicolestable.com
It will be super casual. You'll relax by the water as we chat about rum, cocktails, and enjoy some of Nicole's yummy treats. The info is not up on their site yet, but if you're interested, send me a note.
In the meantime, enjoy this take on a classic Caribbean cocktail:
Harbour Daiquiri
3/4 oz. fresh lime juice
3/4 oz. simple syrup
Directions: Shake all ingredients in a boston shaker with ice and strain into a chilled cocktail glass.
Garnish: lime wedge
|
|
The Red Badge of Courage
&
"Serrantro" Margarita
Don't you remember reading this influential war novel in high school or college? I sure do. It's what inspired me to create a cocktail of the same name. Well, that's partly true. It's mostly because the drink turned out red. And the drinks we serve at Bookmarks Lounge at the Library Hotel are all literary themed.
If we take a moment to rewind back to 1895, when the book was written by none other than Stephen Crane, we are able to note that gin was a popular ingredient on the back bar of cocktail joints across America. So what better ingredient to use as a base in this cocktail than gin? Enjoy this drink at Bookmarks, at home, or at a party. Just be sure to dis-arm before consuming:
The Red Badge of Courage
(served at Bookmarks Lounge)
1 1/2 oz. Peach Tea-infused Beefeater Gin*
1/4 oz. Grand Marnier
1/2 oz. fresh lime juice
1/2 oz. simple syrup
5 large raspberries
Directions: in a mixing glass, muddle the raspberries in the lime and simple. Add remaining ingredients and shake well. Fine strain into ice-filled rocks glass.
Garnish: large mint sprig
*For a fun option, opt out the Grand Marnier for Domaine de Canton Ginger Liqueur. Adds a nice twist to the drink. And that version was featured this year at Tales of the Cocktail.
*to make the peach tea-infused gin: pour 1 750ml bottle of Beefeater Gin into a carafe or pitcher. Add 3 White Peach Black Tea bags and allow to sit for approx. 20 mins. Then remove bags and re-bottle. Keep refrigerated when not in use.
******
Did you know that the word "Barbecue" is a French term, and was used to describe the roasting of a goat over an open fire pit, from it's "Barbe" (beard) to it's "Cue" (back side).
Who knew?
There was nothing typical about a summer BBQ that I was humbled to attend last weekend (other than the good time had with friends and family). Making your BBQ unique is key to standing out during the season of backyard BBQ's. Although a goat was nowhere in sight, the soiree was made special with the addition of some really great personal touches.
I've included a recipe for a take on a margarita that I prepared at this BBQ at my sister-in-law's home. I call it the "Serrantro Margarita." It includes Serrano pepper and cilantro. Now you comprehend the name?
The Lunazul Reposado is light with just a hint of spice. It allowed the pepper and cilantro to shine through, without overpowering it with a "Hey there, I'm tequila hear me roar" kind of attitude. It was gentle. It played nice.
Don't that look and sound refreshing? Click here for the recipe and some more cool pics...
|
THE FUNNIES: ON THE ROCKS
| |
|
Jonathan Pogash is a beverage consultant, educator, and mixologist for bars, restaurants, and liquor brands.
Join the Cocktail Guru List.
Cheers,
|
|
|
