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Happy Hour:
Quickie Cafe and Bar Visits:
Dottie's True Blue Cafe
San Francisco, CA
I stumbled out of my hotel room at the Sir Francis Drake in San Francisco last Wednesday morning on a mission - not on Mission - on a mission to find the best breakfast spot in San Francisco. After doing a bit of research online, and asking the finely dressed doorman at my hotel, I narrowed it down to Dottie's True Blue Cafe. It sure helped that it was only three blocks away.
The line stretched down nearly half a block, and I figured it was this way for a reason. Dottie's is tiny, and popular, and nearly blew my weary mind after dining there. The 45 minute wait was well worth it. I sat at the counter and watched the one-man show at the grill. Who knows if the guy is Dottie's son, grandson, nephew...what I do know is that the guy was talented. I chowed down on my omelette filled with lamb sausage, garlic, goat cheese, and tomatoes like there was no tomorrow. The sourdough bread was chewy and crusty, and my O.J. freshly squeezed.
Other dishes sure to whet your appetite include grilled jalapeno cornbread, whiskey fennel sausage omelette, blueberry cornmeal pancakes, and the fluffiest french toast I had ever seen in my life (besides the challah french toast a place called "Don's" in South Orange, NJ, used to serve back in the 80's and early 90's).
Dottie, keep up the good work, wherever you may be...
Dotties True Blue Cafe
522 Jones Street
(between Geary and O'Farrell)
San Francisco, CA 94102
415-885-2767
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nopa
San Francisco, CA
I was lured toNopa on Divisadero Street by my pal Erick Castro (of Bourbon & Branch) during my visit to SF. I didn't really need to be lured there, though. I knew of Nopa, and I knew of the great reputation it has, due in part to Neyah
White, Nopa's mixologist, and all-around great dude.
The gin, whiskey, and mezcal selections are dream-worthy. I thought I had died and gone to heaven: Aviation, North Shore, Right, Plymouth, Broker's, Junipero, Haymans, Del Maguey, Benesin, Michter's, Elijah Craig, Willett, Hudson, Russell's...the list goes on and on and on.
And the cocktails were right up my alley: classics like the Blood and Sand, Sazerac, and Old Cuban - and Neyah's signatures like the Mexican Standoff, Death at Dusk, Sloe Samba, and Valkyrie. The Sloe Samba was a light, smoky and fluffy combination of Weber Haus Cachaca, Plymouth Sloe Gin, Ardbeg, lemon juice, and egg white. Another favorite of mine was the Mexican Standoff (Del Maguey Chichicapa Mezcal, Averna, creme de cacao, and Hellfire bitters - homemade and very spicy).
The food is fresh and organic. The service friendly and laid back. We had the house-cured pancetta flat bread, the woodbacked giant black beans with tomato, feta, oregano, and breadcrumbs. As my main course I splurged and got the burger with gruyere cheese and bacon. Yum.
Desert was in the form of more drinks, thus culminating as a perfect end to a perfect dinner in San Francisco.
Nopa is located at 560 Divisadero at Hayes, San Francisco, CA, 415-864-8643
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Booze Briefs:
What's New With
The Cocktail Guru,
POM Wonderful,
&
The USBGNY ?
Good news, folks! The Cocktail Guru is expanding...
We're looking for some serious, experienced, able minded and bodied bartenders who consider themselves professionals to work on various projects in the upcoming future.
If you or someone you know lives in the following cities/states, please provide a short introduction and resume to jonathan@thecocktailguru.com:
New York City
Philadelphia
Washington, D.C.
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Cocktail Jam Series 2009
brought to you by POM Wonderful
My good pals at Pipeline Brands and POM Wonderful are joining forces to bring you a gathering of some of the finest bartenders in NYC. Bartenders will have the chance to play around with various brands and ingredients in a fun, laid-back setting. This will be the first in a series of Cocktail Jams to come. I've participated in these jams in the past, and boy are they a blast. I will do anything to spread the word and keep them going, as I know they benefit both bartender and participating brand alike.
The summer jam will be held on Mon, June 29th from 9pm-12midnight at Cabrito (50 Carmine St. in the W. Village)
If your brand is interested in getting involved,email me.
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The USBG NY Chapter Local Competition
Held on May 1, 2009 at The World Bar in NYC, our USBG local competition was a success. We had a great turn out, some high-class judges, and a legend as our M.C.:
If you want to check out some more pics from the day, click here to be magically transported to Elba Giron's lovely blog.
The New York Bar Show is coming up NEXT MONTH - June 14th and 15th - and we're going to have a large presence there this year. Just to give you a sneak peek:
- USBG official area with demo stage.
- tables for recruitment of new USBG NY chapter members.
- master accreditation testing area.
- seminars led by the best of the best in the biz.
- "So You Call Yourself A Bartender" quiz show!
I've said too much already...
Interested in joining the USBG? Go to www.usbg.org, download the application, fill it out and mail it in, then pay your dues via paypal. It's really that easy!
The USBGNY Council (from left to right): Treasurer Brian Van Flandern, VP Allen Katz, President Jonathan Pogash, and Madame Secretary Charlotte Voisey. |
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Business Class:
Grown-ups Can Have Fun, Too, in Orlando
&
San Francisco World Cocktail Week
Orlando is a great city, filled with sun, excitement, and memories of breakfast with Mickey, Minnie, and Donald. This was my experience as a 12-yr-old child. In drastic contrast, my most recent visit, which happened just a couple of weeks ago, included tasting nearly 180 spirits and liqueurs, and still have the right mind to judge them, too!
Oh, and what the heck am I doing with Dan Akroyd?
Click here and you'll find out more...
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Ever wonder what World Cocktail Week was like? How about World Cocktail Week in San Francisco?
Well, you're in luck. Follow the link below to my most recent blog post about this illustrious cocktail-forward city:
Video Diary of San Francisco to come shortly... |
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Spotlight on tasty liqueurs:
Fernet Branca (which is really a spirit, not a liqueur, but I love it so damned much that I just had to include a recipe)
Pumpkin Spice Cream Liqueur
Manzana Verde
Fernet Branca is an Italian brand of Fernet, a bitters digestif spirit. It is grape-based, and has numerous botanicals added to it during distillation to give it it's unique flavor. Although the exact recipe is a secret, we can deduce from it's flavor that it may include chamomile, rhubarb and/or cardamom.
The subtle mint notes are what I love about the flavor, and is what I try to drum up when I use it in cocktails. Beloved by Argentinians and drunk by the barrels by San Franciscans, Fernet is as versatile a spirit as any other spirit or liqueur in the bitters category.
Try this one next time you've got a bottle on hand (and you should always have a bottle on hand):
The Pulitzer
(created for the 2009 USBG local cocktail competition)
1 1/2 oz. Tres Generaciones Reposado Tequila
1/2 oz. St. Germain Elderflower Liqueur
2 tsp. Fernet-Branca
1 tsp. agave nectar
Directions: Add all ingredients to a shaker with ice and shake very well. Strain into a chilled cocktail glass.
Garnish: mint sprig inside of the drink
**note on drink: I found that this preportion works very well with Plymouth Gin as the base. Simply sub out the Tequila, and add an extra 1/4 oz. of fresh lemon juice and you have a very tasty cocktail, indeed.
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A company based in Battavia, NY, called Creamy Creation puts out a delectible pumpkin pie spice cream liqueur. It was recently included in the mix of around 180 spirits and liqueurs I was judging for the Tasting Panel magazine at the Wine and Spirits Wholesalers of America convention in Orlando, Florida. I can speak for all of the other judges and say that we were literally blown out of our seats when we tried it.
Although it's not currently available to the public, I'd definitely keep my eyes out for it very soon.
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Manzana Verde is a Spanish Basque liqueur made from wild green apples. The words manzana verde translate directly to "Green Apple." The Marchetti Spirits Company out of Cleveland Heights, Ohio, puts out a mighty tasty manzana verde. Ordoki Manzana Verde is crisp, fresh, and very mixable. The flavor is subtle, yet holds up well when mixed with spirits like Gin, Rum, and Bourbon.
Here's a yummy recipe I came up with:
Biscay Fizz
1 1/2 oz. Ordoki Manzana Verde
1 oz. London Dry Gin
1 egg white
3/4 oz. fresh lemon juice
1/2 oz. agave nectar
Directions: Dry shake all ingredients first in a cocktail shaker. Then add ice and shake again very well. Strain into a chilled cocktail glass.
Garnish: freshly grated nutmeg and orange peel
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THE FUNNIES: ON THE ROCKS
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Jonathan Pogash is a beverage consultant, educator, and mixologist for bars, restaurants, and liquor brands.
Join the Cocktail Guru List.
Cheers,
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