2010 Fall/Winter Menu

Fall/Winter menu debut party

The press release:
1022 South, Tacoma's premiere craft cocktail lounge in the Hilltop neighborhood, will celebrate the debut of its Fall and Winter Cocktail Menu with a party, 6 pm on October 22, 2010. The new menu features nearly 40 delicious, innovative, and potentially curative handcrafted cocktails.

Tacoma, Washington, October 18, 2010

1022 South will throw a cocktail party to celebrate the debut of the new fall and winter menu, 6 pm on Friday, October 22. Featuring over 40 cocktails, the new menu showcases 1022 South's exploration and innovation, respect for classic cocktail construction, excitement for apothecary techniques, and commitment to showcasing seasonal ingredients. Also look for the return of some of your favorite seasonal drinks.

Two examples of the new drinks include: the Beatrice, a concoction of vodka, Amaro Averna Liqueur, lemon, and fig balsamic vinegar, and the herbal Echinacea Cocktail featuring echinacea and cayenne infused gin, lavender/chamomile infused honey, orange, and kava kava. In addition to craft cocktails and apothecary infusions, the menu features a variety of delicious small plate items and includes vegetarian and vegan options.

To celebrate, all menu cocktails will be specially priced at $6 the night of the party.

A cocktail lounge open since March 2009 in Tacoma's Hilltop neighborhood, 1022 South creates and serves craft cocktails from quality ingredients. 1022 South is inspired by conscientious observance of the history and evolution of the mixed drink, and an acknowledgment that the distinction between bartender and apothecary was once only loosely made. 1022 South cocktails are made with a variety of housemade bitters and botanical infusions including herbs such as kava kava, valerian, chamomile, damiana, yohimbe, and ginger among others.

The highly-trained bartenders of 1022 South look forward to sharing the new cocktails and relish the opportunity to experiment: let them know what you are in the mood for and they will do their best to accommodate. As 1022 South incorporates many unconventional ingredients from botanicals and infusions, housemade sodas and tonic, to spirits, wines, and beers, questions are welcomed and humor and a sense of adventure are encouraged.

1022 South hours: Sun - Mon 4 -11pm, Tues - Wed 4pm - 12am, Thurs - Sat 4pm - 2am.
Happy hour: 4 – 8pm everyday featuring $3 wells, $3 draft beers, and $4 glasses of wine.

Industry Night Monday: happy hour all night to service industry professionals
Wine Night Tuesday: 1/2 off all bottles
Ladies Night Thursday: happy hour all night for ladies

See what people are saying about 1022 South:

follow us on twitter: @1022South http://twitter.com/#!/1022south

read our reviews on yelp: http://www.yelp.com/biz/1022-south-tacoma

1022 South is located on South J. Street, between S. 10th and 11th Avenue

253.627.8588. 1022south@gmail.com. www.1022south.com.

Mixology Monday: Limes!

Our Mixology Monday theme this month is limes chosen by our host Doug over at the Pegu blog. We missed last month's Brown, Bitter, and Stirred, but we weren't going to miss this month. There were a number of directions we could've went, but I thought it would be best if we stuck with the adage, "keep it simple, stupid." With that said, we will proceed with the tongue firmly planted in cheek.


Unnamed Kava Drink
1.5 oz rum (Cockspur, but really there's room to play)
.5 lime
.5 house falernum
.5 coconut cream
.5 kava kava tincture*
three dashes damiana/birch bitters
Finish with ginger beer



Or, because I always do two...
Kokovoko #2.1
1 oz kava kava tincture
.5 falernum
.5 lime
cayenne

*1/4 cup ground kava kava to 750 ml NGA. Let steep 48 hours, then double strain.

The first drink looks like a Kava Colada with a few aphrodisiacs for the ladies and the second is, well, a shot.

Mixology Monday

Alright, I missed last month's MXMO challenge, but lord knows I know how to make an obnoxiously difficult drink. Here's how this weeks host at McSology set the rules of engagement:

So my charge to you all is to document your (least) favorite drink that is the proverbial thorn in your side. It can be virtually anything stylistically- The point here is to have fun and share that little ticket item that throws you off your cleaning game 10 minutes before last call!

As usual, I have two entries. Sorry for the lack of pics. I'll try to get some up tomorrow.

Bloody Mary
2 oz horseradish infusion*
2 olives
1 cocktail onion
1 caper berry
pinch of Himalayan salt
pinch of celery salt
.5 oz vegetarian worcestershire sauce (try Amy's)
2 lemon wedges
.5 oz fire cider**
3 dashes of Sriracha
organic tomato juice
garnish: lemon wedge, olive, caper berry, pickled lotus root
Muddle lemon, olives, cocktail onion, caper berry together in mixing glass. Add remaining ingredients and ice, then shake and strain over fresh ice in pint glass. Add garnish, then smile.

So this one is obnoxious for a couple of reasons. First of which, it's a mess; it clogs up dump sinks and will make all of your bar tools smell like fire cider (this isn't a problem for those of you with a dishwasher...) Most of us don't have all of these ingredients in our mise, so we also have to dig all of this out of the coolers (which, again, is not a problem for those of you who don't bartend in a submarine...) Finally, what makes this such a hassle is the making of the following:

Horseradish infusion
1 large horseradish root
750 ml 151 proof neutral grain alcohol

Remove outside of root. Cut remaining into thin strips, then place in clean mason jar. Fill with NGA, then let rest for 3 weeks. After 3 weeks, double strain, then add 1 cup of filtered water to bring proof down to around 120.

Fire Cider
1 large horseradish root
1/2 lbs ginger
2 cloves garlic (I use more for batches that are not for cocktails...)
1 lbs ginger
1/2 medium white onion
1 lbs turmeric root
3/4 gallon unfiltered, organic apple cider vinegar
1 oz cayenne

Juice horseradish root, ginger and turmeric. Add juice and pulp to clean container. Roughly chop garlic and onion, then add to juiced mess. Add cayenne and apple cider vinegar, then let rest for 6 weeks. After 6 weeks, double strain into clean container.

It's a lot of work for a cocktail that most people only drink when they're hungover. Still, it is really good.

Inappropriately Named Cocktail
2 oz bourbon
1 oz cold press coffee (Ethiopian Harrar from Valhalla)
.5 oz simple syrup
.5 oz Grand Marnier
.5 oz Stroh
Irish cream foam*

Rim brandy snifter with sugar. Pour in Stroh, light on fire, use fire to carmelize sugar rim, then extinguish flame. In mixing glass, combine bourbon, coffee, simple syrup, and Grand Marnier over ice, stir, then strain into snifter. Top with Irish cream foam. Smile.

Irish Cream Foam
1 oz Irish cream
.5 simple syrup
splash cream
egg white

Combine ingredients in mixing glass over ice then shake like hell until you have a barely-pourable foamy-cream. Have fun with that.

The second cocktail is very time consuming and well, kinda of tiring to make. You say shaking a cocktail shouldn't be tiring? It's not, but make one and you'll sell five.

God, I hate these cocktails, but they are so good...

More wine!

Several new changes have been made to the wine list here at 1022:

New by the glass- Domaine Sainte Eugénie “Le Clos”. The Estate lies within the Corbierres AOC in the south of France, bordering on the Pyrénées to the south, and the Mediterranean Sea to the east. Le Clos is a blend of Merlot, Cabernet Sauvignon, Carignane and Grenache. From their website:

“Attractive raspberry red color with hints of garnet. Lively, complex nose of red and black fruits. Refined, even exotic, oak fragrance with hints of incense, spices (nutmeg, clove, ginger) anise, autumn woods and tobacco. Soft in the mouth with fresh, tangy acidity. Wonderful balance. Well-structured yet elegant, with fine tannins. Subtle nuances of toast, vanilla and roasted coffee beans. Multiple layers of flavor. Striking silkiness. Truly sensual.”

That’s pretty fair. I found it remarkably rich for the price, and I hope you all do as well. $7/gl, $28/btl.

Delas Cotes-du-Rhone is back! We are now offering this wine by the bottle only. We found that for our purposes as purveyors of all things delicious, it just didn’t last very long on the back bar (read: the wine ‘turned’ quickly). But at $28 a bottle, it’s still a great deal, and one of our favorite Rhone producers. From Robert Parker:

“The amazing Cotes du Rhone St.-Esprit (75% Syrah and 25% Grenache) reveals a northern Rhone orientation, but it is loaded with spice and black fruits, and displays a beautiful opulent texture as well as a gorgeous finish with impressive purity… This great northern Rhone negociant, spearheaded by their brilliant oenologist and winemaker, Jacques Grange, has consistently made fabulous wines from the northern appellations, but only recently upgraded the quality of their southern Rhone selections. These are the finest southern Rhones they have made, and their Cotes du Rhone St.-Esprit ranks alongside the offerings from Guigal and Chapoutier.”

That’s remarkably high accolades for such a modestly priced bottle. Still half off, every Tuesday.

We also have a (very) few bottles of Ridge’s 2006 Lytton Springs Zinfandel (CA) for $59/btl. These guys are serious nerds about winemaking, and have been since the 1970s. Though zinfandel is the predominant grape, Ridge is known for blending with other varietals for depth and finesse. From the website:

“Lytton Springs is home to 100 plus-year-old zinfandel vines interplanted with petite sirah, carignane, a small amount of mataro (mourvèdre), and grenache. For more than three decades the field blend from this site has produced the quintessential example of Dry Creek Valley zinfandel. Lytton Springs is a prime example of Ridge's commitment to championing Heritage varietals - varietals planted more than a century ago, and surviving in numerous locations. We honor the individual character of these vines by fermenting each variety and each lot separately using natural yeast fermentation, letting the wines undergo natural malolactic, and employing minimal egg white fining.”

I think we’re down to four bottles right now, and once they’re gone, that’s it! The winery released a great discount on the 2006 wholesale price, and we’ve passed that savings right along.

Stay tuned for more from Italy, in June. We’ve got exclusive picks from Small Vineyards headed our way . . .

Santé, Corey

1 year anniversary party

Here's the press release in case you haven't seen it everywhere else:

1022 South, a craft cocktail lounge in Tacoma's Hilltop neighborhood, will celebrate its 1 year anniversary on Monday, March 29 with a party debuting the spring/summer menu featuring over 40 innovative, delicious, and, in some cases, curative handcrafted cocktails.

Tacoma, Washington, October 17, 2010

1022 South will throw a cocktail party to celebrate its one year anniversary and to debut the new spring menu on Monday, March 29. Featuring over 40 cocktails, the new menu showcases 1022 South's respect for classic cocktails, an enthusiasm for apothecary, and a few of the favorite cocktails from the original menu. In addition to craft cocktails and apothecary infusions, the menu will feature a variety of delicious small plate items. To celebrate, all menu cocktails will be specially priced at $6 the night of the party.

A cocktail lounge open since March 2009 in Tacoma's Hilltop neighborhood, 1022 South creates craft cocktails from quality ingredients with a conscientious observance of the history and evolution of the mixed drink, and an acknowledgment that the distinction between bartender and apothecary was once only loosely made. 1022 South cocktails are made with a variety of housemade bitters and botanical infusions including herbs such as kava kava, valerian, chamomile, damiana, yohimbe, tulsi, and ginger among others.

The inventive, delicious, and potentially curative drinks at 1022 can address the stress of a long day, strengthen immune systems, or enhance an evening with aphrodesiacs. Highly-trained bartenders look forward to sharing the new cocktails and relish the opportunity to experiment: let him or her know what you are in the mood for and they will  do their best to accommodate. As 1022 South incorporates many unconventional ingredients from botanicals and infusions, housemade sodas and tonic, to spirits, wines, and beers, questions are welcomed and humor and a sense of adventure are encouraged.
 
1022 South hours are Sun - Mon 4 -11pm, Tues - Wed 4pm - 12am, Thurs - Sat 4pm - 2am.
Happy hour: 4 - 8 everyday featuring $3 wells, $3 draft beers, and $4 glasses of wine.
Nightly specials for $6

Industry night Monday: service industry professionals get happy hour all night.
Wine night Tuesday: 1/2 off all bottles.
Ladies night Thursday: happy hour for ladies all night.

1022 South is located on South J. Street, between S. 10th and 11th Avenue. 253.627.8588. www.1022south.com.

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MXMO: Absinthe

Alright everyone, here's our second foray into the MXMO madness. Yeah, I know we didn't do anything right last time...I think I get the rules now. Or maybe not...

Here is what our host Sonja has to say about absinthe:
"The topic for February is Absinthe. That much maligned, misunderstood, mistreated spirit, suddenly plentiful again in the US and other parts of the world. Absinthe played a role, whether large or small, in a variety of great cocktails from the 1800’s and early 1900’s – the Sazerac, Absinthe Suissesse, Corpse Reviver No. 2… I’m getting thirsty. So let’s celebrate absinthe’s history, and it’s future, with all manner of cocktails using absinthe."

Before I get too far into this, I want to say that a couple of us at 1022 love absinthe. So, there's was lots of fussing around with recipes (some good, some bad, all forgotten)before we came to, well, the deadline. I also want to say, thank you to all the space monkeys. Some of you burned up in the stratosphere, some of you have sailed off into the heavens; either way, I salute your courage. And, with no further ado, here's what we have to contribute:


HR 1022
2 oz bourbon
.5 oz Luxardo Maraschino liqueur
.5 Dolin Italian vermouth
barspoon of lapsong souchong syrup*
barspoon of Pacifique absinthe

Shake, then strain into chilled coupe. While I have never had it, this drink was nevertheless inspired by Tavern Law's Gun Club.

I feel like this next one needs a bit of explanation. We like to do shots at the bar, so we gussy them up, self-deprecatingly call them amuse-booze (actually, we're being quite glib), or whatever. Still, at times we like a cold beer and a shot of hooch to go straight into our faces. With that in mind, inspired by the latest issue of Imbibe, here we go:

Devil's Handshake
1/3 Fernet Branca
1/3 Pacifique absinthe
1/3 raw ginger syrup

This was a fun one. I wish I had written down the recipe for sazerac with the honey/absinthe foam. I guess that's for another time...

*1 oz lapsong tea in 2 cups boiling water, 2 cups sugar. Stir and let rest until it is mas o menos room temp, then double strain.

1022 South

February Happy Hour Menu

I know I'm very late posting this. Sorry everyone. And yeah, that's a cosmo on the menu.

www.1022South.com

1022's website

It's taken a bit and it's not quite finished yet, but here it is. I'm going to use the FB and the blog to keep people updated on whatever nonsense we are working on (caviar, honey/jasmine/absinthe foam, etc.)

1022 South

Nothing is sacred

There's not really any way to pretty this up, so I'll dispense with the lisptick and get straight to the pig. There are a few of us in this lonely outpost between Seattle and Portland (Tacoma) who like being bartenders and who consider it a respectable trade. We are not working our way through college or biding our time until something better comes along. We are not in touring bands (at least anymore) and in need of that temporary employment granted by the bulk of restaurant work. We consider ourselves professionals, craftsmen, or whatever. But, like someone else said elsewhere, don't call us mixologists.

We love serving great beers, wines, and carefully crafted cocktails. We love facilitating peoples experiences, being raconteurs and performance artists. All of this being said, for the most part we don't drink cocktails, we drink beers and shots. I spend enough time drinking cocktails as we R&D new menus, when I'm checking out new bars and watching colleagues work, that I don't tend to mix things up too much. I've covered this elsewhere when I've written about shifters, so I'll get to what I'm here to do: Let's talk about shots, baby.

Here is a not-comprehensive list of shots that we enjoy.
1. Bourbon w/float of Tuaca
2. Bourbon w/float of raw ginger syrup
3. Equal parts yellow Chartreuse and Nassau Royale
4. Equal parts Linie Aquavit and Liquore Strega
5. Equal parts pastis and earl-grey infusion
6. Equal parts Sriracha and vodka (or bourbon or whatever...)
7. Kokovoko - 2/3 kava kava infusion (1 cup kava kava root steeped in 750 ml NGA), 1/3 raw ginger syrup, top with cayenne
8. 1/3 el Jimador, 1/3 kava kava infusion, 1/3 Aperol
9. Equal parts Fernet Branca and Becherovka
10. Stroh

Some are sweet, some are bitter, some are just awful (but that doesn't stop us from doing them every camping trip...) More than likely, if you find us on your side of the rail with a bucket of beer or a tallboy of some domestic swill, then we are probably just sipping on whiskey, Zwack, or pastis/absinthe. Consider yourself warned if we buy you a birthday shot, however.


1022 South

Our first foray into MXMO

Ok, so this is our virgin endeavor here, so bear with us. Here's the explanation from Cocktail Virgin(?):
"Tea has played a historical role in cocktails for centuries. Perhaps the best documented early example was its inclusion in punches as part of the spice role to round out the spirit, sugar, water, and citrus line up. Later, teas appear in many recipes such as Boston Grog, English Cobbler, and a variety of Hot Toddies. And present day mixologists are utilizing tea flavors with great success including Audrey Saunder's Earl Grey MarTEAni and LUPEC Boston's Flapper Jane. Now it's our turn to honor this glorious cocktail ingredient!"


First, we have a riff on a pretty common cocktail, the Blueberry Tea, which we'll call the Blue Monday.
.75 Earl Grey infusion*
.75 Lazzaroni amaretto
.75 Grand Marnier
.5 lemon juice
.5 honey syrup**
1 egg white
Shake and strain into a cocktail glass or something of the sort.

*1 cup of earl grey in NGA for 24 hours. Double strain.
**1:1 honey and boiling water.

And one more:
Hilltop Pearl
1 jasmine pearl infused viognier*
1 vodka (yeah, so what?)
.5 honey syrup
.5 lemon juice
Float with dry sparkling wine
Shake and strain into a brandy snifter. Float with dry sparkling wine.

*1 cup jasmine pearl tea in 750 ml viognier. Steep over night in cooler, then double strain and keep refrigerated.

Sorry for the bad pics...

1022 South

Wine List

The wine list at 1022 South is driven by the desire to bring excellent wines at a great price to the guest. Though our list is at present rather small, we hope to expand our offerings as public interest grows. Stop by on Tuesday nights to receive 50% off all of our bottle prices!

Admittedly, I have a bias toward European wines. That said, our most affordable bottles are from Mont Pellier in California. They produce one of the best “value” Pinot Noirs I’ve encountered, and a rather crisp Viognier as well. From the press kit: “This casual, light-bodied [Pinot] has bright cherry fruit on the bouquet and tangy berry flavors on the palate. Lively acidity gives zest and balances the fruit.
Tannins are moderate, and a hint of herbal complexity enhances the finish.” Of the Viognier: “Delicate aromas of white peach and apple with a hint of almond blossom.
It’s light-bodied on the palate and shows the creamy texture of Viognier with citrus accents and a pleasant crisp dryness on the finish.” These are both great ‘after-work’ wines, with fantastic prices to match. Regular price is $6/gl, $24/btl. We offer happy hour (4:00p-8:00p every day) pricing for these wines, at $4/gl.

Finding affordable Champagne can be a challenge, but there are plenty of reasonably priced Crémants from all over France, including Alsace, Bourgogne and Loire AOCs. From the Loire AOC, home of Chenin Blanc, we found a beautiful sparkling wine from Baumard, famous for making the very sweet Quarts de Chaume, an after dinner sipper, and Savennieres. The non-vintage Crémant, however, is quite dry. Mostly Chenin Blanc with a bit of Cabernet Franc, the wine is very pale in color with a fresh, nettley nose. The wine is balanced on the palate, between fruit and acid. Fresh apple and pear predominate with a dry, mineral finish. Nice, small bubbles here. We serve this one for $56, but on Tuesdays you can get one for $28. Irresistible, in my opinion.

One of my personal favorite varietals is Grüner Veltliner from Austria. It’s often quite dry and minerally, great for cutting through rich, fatty foods, and hence makes a wonderful cheese wine. A freshly opened bottle will also offer a hint of effervescence toward the finish, making it a refreshing summertime glass. We serve Lenz Moser’s Heuriger Grüner Veltliner, which is a young wine by classification. Huerigers are meant to be enjoyed during their first year in the bottle, keeping the fruit flavor bright and lively. This bottle in particular shows a stone fruit body with loads of white pepper on the nose, and a long mineral finish. The flavor is bold, yet balanced. Our price is $6/gl, $35/liter.

I decided to try some Chardonnay this winter, and so brought Joseph Drouhin’s Laforet on to the list. The Laforet wines are sourced from all over Bourgogne, and represent the front line bottles for their winery. This Chardonnay is quite simple yet elegant, and I’m almost certain that no oak aging has been used here. The flavors are apple and grape (weird, huh?) and a touch of almond. Our price is $9/gl, $36/btl. Except for Tuesday…

We’ve really been enjoying wines from Delas Freres the past few months and so managed to sell out of both their Côtes du Rhône and Côtes du Ventoux. Faced with these unfortunate outages, I replaced them with Perrin’s ‘Nature’ (organic) Côtes du Rhône. All three of these bottles comprise Grenache and Syrah grapes, but the Delas wines had a bit more Syrah than the new Perrin. In these blends, Syrah gives the wine excellent body and more sturdy structure than Grenache alone tends to offer. The Perrin ‘Nature’ comes off a bit lighter on the palate, but still delivers “red and black plum and berry on the nose that follows through in the big, chewy flavors with a rich core of fruit and leathery undertones.” (George Heritier, gangofpour.com) Try it with our goat cheese for $8/gl, $32/btl.

In my search to find a cheap and bossy Italian wine, I came across the 2008 Chianti from Antonio Sanguineti. The requisite 75% Sangiovese has been completed with a little Canaiolo, Ciliegiolo, and Colorino for structure and finish. This wine is TIGHT coming fresh from the bottle; be patient! Buy a bottle and have your bartender decant it. In a couple swirls the wine becomes full-bodied, with loads of dark red fruit, a touch of spice-box and that classic, leathery-tannic Chianti finish. Try it with our charcuterie plate and a couple of friends. $8/gl, $32/btl.
-Corey

January Happy Hour Menu

Our goal is to rotate through various cocktails on the happy hour menu. So, here is the first of the new year. While it's not noted on the menu, the Jack Rose includes clove/black walnut bitters.

Happy hour is 4 to 8 everyday and all day on Mondays for industry folks and all day on Thursdays for the ladies.