Tuesday, April 27, 2010

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...

Tuesday, April 20, 2010

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