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Sip these drinks by the fire to keep yourself warm this winter
The Up in Smoke in front of the HearthCabinet fireplace at The Writing Room.
For almost 50 years, celebs flocked to Elaine’s, the legendary Upper East Side restaurant immortalized in both song and film until it closed in 2011. In 2013, however, New York restaurateurs Michael and Susy Glick of Parlor Steakhouse decided to take on the space and reopen it as The Writing Room.
The 130-seat restaurant has a literary theme that pays homage to its history as Elaine’s. The photography on the walls even includes some photos from the original restaurant, including one of Woody Allen at Elaine’s in black and white. The back room, which they call The Study is filled with books. On the back wall is the fireplace from HearthCabinet Ventless Fireplaces, a specially designed fireplace without a vent for such New York City spaces like this one.
The menu at The Writing Room is classic American, with inspiration coming from various regions of the country. Some dishes include New England Clam Chowder and Buttermilk Fried Chicken. The cocktails are part classic and part inventive. Try the Up in Smoke or Johnny’s Gun, made with mescal and tequila respectively.
Click here for the Johnny's Gun recipe.
Click here for the Indian Summer recipe.
Click here for the Up in Smoke recipe.
Jane Bruce is the Photo Editor at The Daily Meal. Follow her on Twitter @janeebruce.
Tag Archives: Hiram Walker
After recently completing my first run at a local bartending school (BarSmarts Advanced, you’re next!), my coworkers decided to put my set of sweet new skills to the test. My missi on: I was to design from scratch three cocktails without knowing what spirits would be available. The catch is that there is a “Secret Ingredient” being thrown into the mix, which has to play a role in each of the drinks. I had no idea what I was in store for in this impromptu afternoon tasting and was delightfully surprised when I was presented with a bottle of Hiram Walker® Crème de Banana liqueur.
A bright caramel coloring and a remarkably sweet flavor, I knew right away I’d be utilizing the Crème de Banana (30 proof) with an array of fresh juices in my cocktail concoctions. First up is what I dubbed the Banana Harbor, a sweet, you-can’t-taste-the-alcohol-in-this mixed drink utilizing Crème de Banana, Malibu® Coconut Rum, and grapefruit juice (I highly recommend using sugar-free juice since the crème de banana has such a high sugar content already). A splash of club soda at the end makes this drink all the more refreshing, perfect for a springtime get-together with friends.
Can you feel the tropics in the air? Left: Bite of Banana Center: Banana Harbor Right: Pineapple Swoon
My second creation was the Pineapple Swoon. I combined 1 part of the Hiram Walker Crème de Banana with ½ part mango rum and 2 parts pineapple juice into a shaker and strained into a chilled cocktail glass. Garnish with a sprig of mint and you are presented with what I thought was a beautiful cocktail, again tasting super sweet on the palate.
With my third cocktail looming, I decided to try and steer away from the overtly sweet and create a skewed version of a mojito. The Bite of Banana cocktail found me muddling mint leaves in a cocktail shaker, adding 1 part Malibu® Coconut Rum, ¾ part Hiram Walker® Crème de Banana, ¾ part Lime Juice and topped off with 2 parts Club Soda. A bite of a banana wedge garnish while sipping this cocktail stands in as a replacement for the sugar in a traditional mojito. The banana and mint flavors did not pair quite as well together as I would have hoped, but I’m thinking the addition of either pineapple or lemon juice – or perhaps using lemon infused rum – would have alleviated this problem. Suggestions?
The clear winner among the office crew was…. The Banana Harbor! This sweet treat is a perfect patio sipper for all of your upcoming springtime activities – hey, maybe it can even make for a fun punch! Can’t wait for my next “Secret Ingredient” Challenge – stay tuned, folks!
Banana Harbor – Created by Stephanie Jerzy
1 part Hiram Walker® Crème de Banana
½ part Malibu® Coconut Rum
2 parts Grapefruit Juice
3-4 pineapple chunks
Combine crème de banana, rum, and juice in a shaker and strain into a rocks glass. Top with a splash of club soda and add 3-4 pineapple chunks.
The Speakeasies of 1932
However, bar culture wasn’t dead, just different and not as dependably lucrative. What is inarguably the best document of Prohibition-era New York City was written in the last year of it—The Speakeasies of 1932 by caricaturist Al Hirschfeld. It practically functions as an instruction manual to illegal drinking in the Big Apple, with reviews of the best hidden (some in plain sight) bars around town, as well as what booze they stocked, the best cocktail to order, best times to go, whether women were allowed, best discussion topics to engage in with other regulars, whether the establishment served free food or lunch, etc., and personality profiles of the head bartenders. The exact location of each venue was provided (sadly, about 85 percent of them are no longer operating as a bar or restaurant), with directions on how to access them.
The night of January 16, 1920, when Prohibition went into effect, was said to be one of the most bitterly cold, bleak and inhospitable in the city’s history. However, by 1932, what turned out to be the last year of anti-drinking law, the city was well thawed out. New Yorkers had adjusted to it so comfortably, and where to get a drink was such common knowledge, Hirschfeld publishing such a book no longer seemed verboten. For instance, at one of the speakeasies, the Press Grill at 152 E. 42st St., he writes: “such over-elaborate pains are taken to conceal the fact that it’s a speakeasy, that it shrieks out there’s whiskey to be had within. Entrance is directly from the street to a blind dining room to the bar…”
Firefly4342 [CC BY-SA 4.0 via Wikipedia]
On the other end of the spectrum is the Mansion at 27 W. 51st St., an upstairs affair in a fine townhouse that is “…a former banker’s idea of the Lycée Palace.” Hirschfeld goes on to describe a “breathtakingly spacious entrance hall” and “circular, spacious and exquisitely decorated” barroom hosting “the cream of municipal bureaucracy” and “drinks begin at a dollar. One of Prohibition’s greatest blessings.” The profile ends with a recipe for a Brandy Crusta:
“Moisten rim of small wineglass with lemon, dip rim in powdered sugar to give glass frosted appearance, peel rind of ½ lemon and put in bottom of glass, then pour into shaker one teaspoonful of sugar or grenadine, three dashes of maraschino, three dashes of Angostura bitters, juice of ½ lemon, one glass brandy. Shake well, pour into glass, and add fruit.”
Best Cocktail Bars in Rochester
The city’s cocktail culture runs deep, playing home to Fee Brothers, one of the world’s oldest and best-recognized brands of bitters, while at the same time celebrating the youngest American Master Distiller via Jason Barrett, the President and Head Distiller of Black Button Distilling, the first small batch distillery to open in Rochester since Prohibition.
Each May the city enjoys a boom as spirit fans flock for the Rochester Cocktail Revival. Founded in 2014, RCR is a week-long celebration of modern mixology. In recent years the festival has hosted sold out events at 16 different bars and venues throughout the city featuring more than 40 events, from happy hours to tiki parties, food and spirit pairings to educational seminars and bartender mix-offs.
If you’re heading to Rochester and in a celebratory mood here are five cocktail bars worth sipping through.
Best Rochester Hotels
- The Strathallan Rochester Hotel 4 STARS: Rochester’s best luxury boutique hotel features a spa, gym, bar and restaurant. Check Reviews
- Inn on Broadway 3 STARS: Features well-appointed guest rooms, bar and restaurant. Check Reviews
- Hilton Garden Inn Rochester Downtown 3 STARS: Features a gym, pool, bar and restaurant. Check Reviews
The Daily Refresher
Located in a former historical home, The Daily Refresher draws its design inspiration from early American taverns. The popular Rochester bar has two floors, each with its own distinct ambiance: the first floor invokes a blue collar feel while the upstairs is swanky, adorned with custom made walnut bar, exposed lighting, subway tile, and a wall devoted to housing hundreds of different whiskeys.
- Grace Kelly | gin, lillet blanc, aperol, lemon, sugar
- Time Traveller | suntory toki japanese whisky, cardamaro, velvet falernum, lime
- Genever Lawrence | bols genever gin, cocchi americano, lemon, sugar, muddled cucumber, mint, genepy rinse
Housed in a former shoe factory-cum-fabric warehouse, Restaurant Good Luck is one of Rochester’s most buzzed about eateries. The owners desire was to dial into the industrial, mercantile heritage of the space and compliment it with warm hospitality and simple decor which includes a custom install antique mirror with hidden inlaid imagery and a dazzling chandelier fabricated from raw steel.
Bar director Chuck Cerankosky is a co-owner of Good Luck and also directs the Rochester Cocktail Revival. Under his bottle slinging leadership the restaurants cocktail program has been named Rochester’s best bar for cocktails numerous times by City Newspaper, and was named by Esquire as one of the Best Bars in America in 2016.
- Inamartina | myer farm organic vodka, strawberry, st. germain, rosewater
- Remember the Main Mahattan | rye, cherry, vermouth, absinthe
- For the Fairest | old forester bourbon, beet & berry shrub, pasubio, ginger
Bookworms with a penchant for pairing long-reads with stiff drinks find happiness at Nox Cocktails, a unique literary cocktail lounge located on Goodman Street. Owners Kelly and Aaron Metras and Tom Snape, worked hard to make the interior a cozy and comfortable place. Behind the bar you’ll find an old library ladder that staff climb to grab booze bottles, old school couches where you can relax while playing board games with friends, and a petite dining room serving classic comfort foods.
So what’s in a name? Nox has two meanings: it translates to night in latin, and is also a famous spell from Harry Potter. You’ll find the owners’ nerdiness runs deep as you read through the food and beverage menu as each items is lovingly named after literary and pop culture references. The bar bustles seven days a week thanks to special events such as Sunday’s Trivia with Geeks Who Drink, Wednesday’s Game Night, and Thursday’s Readings/Book Launches.
- The Bell Jar | four roses bourbon, allspice, walnut, cherry, gingerr
- I Am Groot | tommy rotter gin, blood orange, house cola syrup
- Cylon7 | old overholt rye, cynar, orange, tonic
The Cub Room
The Cub Room is located in the South Wedge area of Rochester in a 90 year old building which was previously used as a manufacturing facility for heating and pipe work. It gets its name from a restaurant in Manhattan that was opened by a bootlegger named Sherman Billingsley in 1929, called The Stork Club. The Stork Club was frequented by celebrities, politicians, and gangsters they all mixed and mingled in the V.I.P. room within the Stork Club – called The Cub Room.
The owners moved to Rochester with their two kids after spending over 20 years working in fine dining restaurants in New York City. Hop up at the bar and you’ll find high quality cocktails in a speak easy style, inspired by the history of the prohibition era, where the presentation is just as dramatic as the cocktail itself.
- Breakfast | breakfast gin, earl grey dry vermouth, orange bitters
- Jill Monroe | tommyrotter vodka, creme de violette, prosecco, lemon, lavender honey simple
- Frida | pueblo viejo tequila, berto vermouth, egg white, honey, lemon
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Located in an old saw blade manufacturing plant in Rochester’s neighbourhood of the Arts, The Revelry is owner Josh Miles’ homage to his upbringing in the mountains and Lowcountry of South Carolina. History buffs will find a framed saw blade hanging by the bar, as well as a photo of the building in its original splendour. Keen eyes will spot a parade of pineapples throughout the space (on the front door, at the top of the stairs, and in the logo on water glasses) which is a hat tip to the sea-faring captains around Charleston and other port towns in the south.
- Blue Velvet | aquavit, lime, egg white, blueberry
- Mr Mule | vodka, house made basil and strawberry shrub, gosling’s ginger beer
- East Ender | gin, lime, sugar, cucumber, mint
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Andrew John Virtue Dobson is the Publisher and Editor-in-Chief at Dobbernationloves. Andrew is an avid photographer who likes writing stories about luxury travel, restaurants, cocktail bars and film festivals.
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DOBBERNATIONLOVES is an award-winning lifestyle site created by Toronto-based writer and photographer Andrew John Virtue Dobson.
Step Into the Kitchen of Award-Winning Cookbook Writer Adeena Sussman
Meet Adeena Sussman, an American cookbook writer and co-author who relocated to bustling Tel Aviv a few years ago. Sussman has an eclectic culinary background, having studied at New York's Institute for Culinary Education, worked at Gourmet magazine as a copywriter, judged recipe contests for Epicurious, and so much more. Nonetheless, Sussman's true passion is writing cookbooks, where she invites her readers on an immersive journey of her culinary mind through the recipes' stories and imagery.
Sussman is the author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen, which was named a Best Fall 2019 cookbook by The New York Times, Bon Appétit, and Food & Wine. She is also the co-author of 13 cookbooks, including the New York Times best sellers Cravings and Cravings: Hungry for More with Chrissy Teigen, andThe Sprinkles Baking Book with Candace Nelson.
We chatted with the culinary expert to hear about how she keeps things fresh in the kitchen, her cooking must-haves, and a few of her favorite spring recipes.
You're constantly dreaming up new recipes. How do you find inspiration to keep your creative juices flowing?
"I love the technical challenge of studying a particular ingredient and experimenting with how to add creativity and variations to it. The journey of constantly testing to ultimately discover something new is very gratifying to me.
"Also, as cooking is all about sharing, entertaining, and experiencing, I'm always thinking about what type of food will make people happy. When it comes to visual creativity, I love eating out and observing how chefs assemble dishes and plate their presentations."
What are your top hosting tips for a successful dinner party?
"Don't sweat it—entertaining can be spontaneous and informal, yet delicious and memorable. This is why I always make sure that my kitchen is stocked with good wine, cheeses, bread, and butter—I let the goodies speak for themselves.
"Also, everything doesn't have to be ready when the guests arrive. I love bringing in my guests to take part in making the dishes and experiencing them together."
What are your favorite cookbooks?
"I personally gravitate towards 'older' cookbooks written by female cooks, but not limited to. A few of my favorites include:
"The Essentials of Italian Cooking by Marcella Hazan Zahav by Michael Solomonov The Zuni Cafe Cookbook by Judi Rodgers On Food and Cooking by Harold McGee and Jubilee by Toni Tipton Martin."
What are some kitchen tools you can't live without?
"Heavy-duty juicer—I use Zakensberg (which is what all the restaurants in Tel Aviv have) all day, every day for recipes, juices, and cocktails. Also, a cast iron from Lodge. However, Chrissy's oversize cast iron from Everyday Pan is the best I've come across. Lastly, a microplane grater for zesting lemons—my kitchen is always stocked with millions of lemons I buy fresh produce from the Carmel Market in Tel Aviv under my house daily."
What are your must-have condiments that are always stocked in your kitchen?
"I live by the cooking philosophy of what grows together lives together (i.e., use Israeli olive oil when cooking Israeli vegetables).
"Food staples that I can't live without include: Arab tahini, garlic confit, Israeli goat cheese, Ptora olive oil, fresh herbs (cilantro, mint, basil, parsley), lemons, eggs, and peanut butter."
You have written three cookbooks with Chrissy Teigen. How did you end up working together? And what is the best part about working together?
"We were set up on a blind date, which turned out to be the best professional date I've been on, by Chrissy's agent who suggested me for the job when she was looking for a co-author for her first cooking book.
"Every time we embark on a new cookbook, I move in with Chrissy and her family for a few months, and we ideate and test recipes all day—it's loads of fun. We make a great team, as we come from different culinary backgrounds and yet have the same food brain.
"The best part about working together is that our relationship is very fulfilling, creative, and productive. I also learn so much from cooking with her—Chrissy is laser-focused on the end user and providing them with easy recipes this way of thinking has helped me while I was working on my cookbook Shabbat."
What are your favorite restaurants around the world?
"I loved Bar Pinoxto in the Boqueria in Barcelona Chez L'Ami Jean in Paris Hide Chan Ramen in NYC the late, great Baroo in Los Angeles and La Mar in Lima, Peru."
Can you tell us more about your new cookbook, Shabbat, that you're currently working on?
"Shabbat, which means Saturday and the day of rest in Hebrew, is an extension of my first cookbook Sababa and traditional Israeli cooking. The cookbook offers 100 recipes that are perfect for weekend meals and range from delicious brunch and lunch ideas to special dinner dishes.
"The book is multicultural, as Israel is incredibly rich in different ethnicities and nationalities, and includes everything from how to make challah bread to Ethiopian stews. It's scheduled to be released in October 2022."
Below are a few of Adeena's favorite spring recipes:
Thyme-Roasted Apricots with Whipped Goat Cheese
Photo: Courtesy of Dan Perez
8 medium apricots, pitted and halved
3 tbsp honey
1 sprig thyme, roughly chopped, plus more for garnish
4 oz goat cheese, at room temperature
½ cup heavy cream
2 tbsp roasted apricot pits (available at some health food stores and online see Shopping Guide) or toasted almonds
1. Preheat the oven to 350°F.
2. Slick a 10-inch round ovenproof dish with vegetable oil, then place the apricots, some cut-side down and some not, in the dish.
3. Drizzle with the honey, sprinkle with the thyme, and roast in the oven until the apricots begin to wilt and brown slightly around the edges, 20 to 25 minutes.
4. In a stand mixer fitted with the whisk attachment (or use an electric hand mixer), combine the goat cheese and cream and whip at medium-high speed until the two ingredients form a fluffy, creamy cloud, two to three minutes.
5. Serve the fruit with the cream, topped with the apricot pits, and garnished with thyme.
Arugula Salad with Dates, Feta, and Pistachios
Photo: Courtesy of Dan Perez
4 tbsp extra-virgin olive oil
2 tbsp Pomegranate Molasses (page 48 or store-bought)
1 tbsp silan (date syrup)
1 tbsp Dijon mustard
1 tbsp finely minced shallots
⅛ tsp kosher sea salt
⅛ tsp freshly ground black pepper
8 cups (4 oz) baby arugula leaves
1 cup (4 oz) creamy, crumbled feta cheese
4 large or 6 medium Medjool dates, pitted and halved if small, quartered if jumbo
⅓ cup chopped toasted pistachios
1. Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, pomegranate molasses, silan, mustard, shallots, salt, and pepper, and shake until creamy.
2. Make the salad: Preheat the broiler.
3. Arrange the arugula on a serving platter.
4. Using your hands, separate the cheese into bite-sized chunks and scatter it over the arugula.
5. Arrange the dates on a small foil-lined baking sheet and broil until slightly caramelized with charred edges, two to three minutes.
6. Scatter the dates over the salad and top with the pistachios. Drizzle with some of the dressing.
Freekeh and Roasted Grape Salad
Photo: Courtesy of Dan Perez
1½ cups freekeh, preferably whole (cracked is also fine!)
2½ cups (1 lb) seedless red grapes*
½ cup extra-virgin olive oil
1½ tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper, plus more to taste
⅓ cup plus 2 tbsp freshly squeezed lemon juice, plus more for seasoning
¼ tsp dried hot pepper flakes, such as Aleppo
finely grated zest of 1 lemon
½ cup finely minced fresh chives or chopped parsley
½ cup chopped toasted walnuts
1. Preheat the oven to 400°F.
2. Place the freekeh in a medium bowl, cover with water, and soak, 15 minutes for cracked and 30 minutes for whole.
3. Drain and rinse the freekeh.
4. Place the grapes on a large rimmed baking sheet, drizzle with two tablespoons olive oil, season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper, and roast in the oven, shaking every five minutes or so, until the grapes shrivel and some are very caramelized and even a little burned on the edges, 20 to 25 minutes.
5. Place the drained freekeh in a medium saucepan with 2 ½ cups water and ½ teaspoon of the salt, bring it to a boil over medium-high heat, reduce the heat to medium-low, and simmer, skimming off any scum and stirring occasionally once the water is partially absorbed, until the freekeh is cooked, 15 minutes for cracked and 25 to 30 minutes for whole (if water is absorbed but whole freekeh is not fully cooked through after 20 minutes, add ¼ to ⅓ cup water). Transfer to a large rimmed baking sheet and spread out to cool.
6. In a medium bowl, whisk ⅓ cup lemon juice with the remaining ⅓ cup olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and the dried pepper flakes. Add the cooled freekeh and grapes along with the lemon zest and chives gently toss and let sit for five minutes.
7. Toss in the remaining two tablespoons lemon juice with walnuts. Season with salt, pepper, and lemon juice to taste.
East by West
Caleb Cherry, lead bartender from Tune-Up at Kimpton Armory Hotel in Bozeman, Montana tops this cocktail with a sprig of rosemary that gives it a nice olfactory quality as you sip. “What I love most about this cocktail is the balance of sweet notes against the dryness of sparkling wine,” Cherry says.
Directions: Combine all but prosecco. Shake with rosemary spring, fine strain and pour into champagne flute. Top with prosecco and garnish with bamboo pick or fresh berries.
East by West cocktail from Tune-Up at Kimpton Armory Hotel in Bozeman, Montana.
The Stinger originated about 1890.  The cocktail may have been derived from The Judge, a cocktail made with brandy, crème de menthe, and simple syrup found in William Schmidt's 1892 cocktail book The Flowing Bowl.  It was immediately popular in New York City,  and quickly became known as a "society" drink (i.e. only for the upper classes).  According to bartender Jere Sullivan in his 1930 volume The Drinks of Yesteryear: A Mixology, the Stinger remained a critical component of the bartender's repertoire until Prohibition. 
The Stinger was not initially seen as a cocktail (i.e. a drink served before dinner), but rather a digestif (after-dinner drink).  Writing in the 1910s and 1920s, humorist Don Marquis's "Hermione" (a fictional daffy society do-gooder) refused to refer to the Stinger as a cocktail, indicating its status in upper-class society. Over time, however, the Stinger came to be consumed like a cocktail. 
The Stinger was a popular drink during American Prohibition, for crème de menthe could mask the taste of the inferior-quality brandies then available.  The Stinger began to lose favor with Americans in the late 1970s,  and was not a well-known cocktail in the early 21st century. 
The Stinger is a duo cocktail, in that it uses only two ingredients: a spirit and a liqueur.  The classic Stinger recipe uses three parts brandy and one part white crème de menthe.  However, Stinger recipes vary, and some recipes call for equal parts brandy and crème de menthe.  The mixture was originally stirred,  although modern recipes call for it to be shaken with cracked ice.  Early recipes required that the Stinger be served straight, but since the end of Prohibition in the United States  it became more common for it to be served over crushed ice. 
Cognac, a type of brandy, was identified as the basis for the Stinger as early as 1905 in William "Cocktail" Boothby's supplement to his 1900 book, American Bar-Tender.  In the 21st century, cognac is the most commonly used brandy cited by recipes for the Stinger's base liquor. 
Cocktail guides recommend that it be served in a cocktail glass if served straight,  or in a rocks glass if served with ice. 
The Amaretto Stinger uses a 3-to-1 ratio of amaretto to white crème de menthe,  while an Irish Stinger uses equal parts Irish cream liqueur and white crème de menthe. 
The Mexican Stinger substitutes tequila for brandy. 
A "Vodka Stinger", also known as a White Spider,  uses vodka instead of brandy. 
The White Way Cocktail, which celebrates Broadway theatre, is a Stinger made with gin rather than brandy. 
Mixologists Oliver Said and James Mellgren cite a cocktail known as the Stinger Sour. It is made with a 3-to-1-to-1 ratio of bourbon, peppermint schnapps, and lemon juice.  This cocktail is not technically a Stinger, since it omits the crème de menthe.   
The Stinger's popularity in New York City was so great that urban legends attributed the cocktail's genesis to famous millionaire Reginald Vanderbilt. It was further claimed that the Stinger was Vanderbilt's favorite cocktail, and he spent hours making them for his guests. 
The Stinger's reputation as a high-society drink led to its appearance in several famous novels. James Bond and Tiffany Case each have a Stinger in the 1956 Ian Fleming novel Diamonds are Forever.  The spy Alec Leamas drinks Stingers in John le Carré's 1963 novel The Spy Who Came in from the Cold. 
The Vodka Stinger was the drink of choice for Joanne in the play Company by Stephen Sondheim, with her calling for one in the song "The Ladies Who Lunch". 
The drink is also featured in the 2007 Mad Men season one episode "Nixon v. Kennedy", set in 1960. The episode features Stingers made with Bacardi rum, as Bacardi was a series sponsor. 
Women in Lawrence Block novels sometimes drink stingers. In The Burglar Who Dropped In On Elvis  Bernie’s date “had two dry Rob Roys first, most of the dinner wine, and a Stinger afterward. I had a Bloody Mary for openers, and my after-dinner drink was a cup of coffee. I felt like a cheap date.” And in The Burglar in the Closet, ”Frankie’s drinking, on the other hand, was certainly serious enough to keep the Recovery Room anchored in grim reality. A stinger is always a reasonably serious proposition. A brace of stingers at four o’clock on a weekday afternoon is about as serious as you can get.” 
Beer Cocktails Making it Big from NYC to L.A.
With three months of hot and humid summer days looming before us, one of the favorite alcoholic beverages for many is an ice-cold beer. Whether enjoyed on draft, in bottles or cans, it&rsquos hard to beat the refreshment of a cold one when the weatherman says it&rsquos going to be a hot one.
But lately, beer has found a new home: mixed with other potent potables. The beer cocktail is making its presence felt in restaurants, bars and taverns on both coasts&mdashand we&rsquore not talking about the whiskey-in-beer boilermaker of a bygone era&hellipnor even the Michelada, a Mexican concoction of beer and, typically, lime juice and peppery spices.
Newer, fresher ideas in beer mixology are garnering notice and gaining a following.
As reported by Frank Bruni in The New York Times, a growing number of NYC joints are mixing beer with spirits such as vodka and gin. The simple fact that beer cocktails have more volume than other mixed drinks and are served in larger glasses, make them an ideal choice for spring and summer, Bruni opines.
Among the places in New York where beer cocktails currently flow&mdash
- Goat Town, an East Village restaurant that offers several choices including one that combines beer and house-made lemonade and is infused with an array of herbs.
- Rosa Mexicano not only serves a Michelada, it also pours the El Betabel, which mixes beer, beet juice, lime juice and Cholula (a spicy Mexican pepper sauce) and their La Sangrita mingles beer with the house sangrita, a blend of several fruit juices including orange and tomato.
- WD-50, a hip restaurant on New York&rsquos Lower East Side, has introduced a beer cocktail it calls the Black & Yellow. Modeled after the Irish favorite, Black & Tan, it&rsquos a two-layer concoction with dark ale up top and a mix of kumquat-infused gin, yuzu juice and St. Germain liqueur on the lower level. The most popular drink at the WD-50 is something called the pH, which has vodka, lychee syrup, lemon juice, raspberry puree, rose water and a raspberry-flavored beer, Framboise limbic.
- PDT, another East Village place, makes a drink called the N. 38 Special which has beer, tequila, Italian amaro, and hot sauce, among the ingredients.
Over on the Left Coast, the buzz about beer cocktails is humming along as well, especially in Los Angeles, as reported by the LA Weekly bogger who calls herself Caroline on Crack. Some of the tinsel town places she makes note of&mdash
- Spare Room in Hollywood has a drink with ginger beer, Plymouth Gin, and Guinness.
- The Big Bar in Los Feliz mixes a Gin & Chronic, made with hops-infused Plymouth Gin, tonic, lime juice and soda water. It&rsquos said to be a &ldquocannabis-type&rdquo cocktail.
- Hemingway&rsquos Lounge in Hollywood brews up a mix of chocolate stout with Old Rasputin Imperial Stout, Chivas 18, mole bitters and Angostura bitters.
- Hostaria del Piccolo serves an Italian Iced Tea made with Perroni beer, Aperol, Averna and orange peel. It comes across as &ldquoa hoppy beer with a boozy kick,&rdquo writes Caroline.
The beer cocktail beverage trend has clearly taken hold in the big cities on both coasts. We expect it will trickle toward the nation&rsquos midsection in the coming months, but we shall see.
For more insights and innovations check out CultureWaves®, the place to go for the latest observations in the World Thought Bank &ndash events, ideas, trends and more. Add your own thoughts about anything in life &ndash entertainment, design, technology, well-being and, yes, food trends. And, take a look at a few of our other Hot & Cool Food Trends.
The Best Easy-To-Make Cocktails For A Quarantine Happy Hour
Imagination and clever use of staple ingredients will get you far in these times of quarantine and lockdown. I consulted one of the world’s most imaginative bartenders, Keyatta Mincery-Parker (a 2019 Bombay Sapphire Most Imaginative Bartender Finalist). According to Mincey-Parker there are a few simple ways to keep your cocktail routine running smoothly under lockdown conditions. First, she says, “it’s okay if you don't have a shaker/bar kit, if you have a jar with a lid that can work too. In terms of juice, fresh juice is always the best, but if all else fails Simply Lemonade and Simply Limeade are great options. And, for the people working from home, when you make yourself coffee or espresso in the morning keep some on hand to use in an afternoon cocktail, your boss ain’t watching you.” She kindly shares a few of her go-to recipes for simple but tasty cocktails—with a few more added in for inspiration. Stay well everyone.
· .75 simple syrup or .50 agave nectar
If you don't have fresh lime and don't want to make simple syrup, add 1.5oz of Simply Limeade.
6 Responses to “Tales of the Cocktail: The Emperor’s New Bitters”
Tony Harion said:
Amazing post Chuck!! Felt like I was there again!
A big mistake on my part was not picking up a bottle of water on my way in, but that was quickly solved after the second taste.
On Sunday we were at Cure for the Rematch talking about this seminar when all of a sudden a very strong chocolate taste took over the place .I couldn’t help to scream “There! Smell it! See! That’s what I was talking about! Someone has a bottle of the Mozart stuff here!” Sure enough a guy had a bottle inside his closed backpack near us. Fragrant stuff! Can’t wait to get my hands on some of it.
And I thought I took good notes during this one.. Foolish me.. Thank you!
Tony Harion said:
OH! a quote worth mentioning from that night at cure:
“It’s like viagra, but for girls”
Mike S. said:
Chuck! Emergency! Please help!
Your thoughts on the correct pronunciation of Peychaud’s? Emphasis on first or second syllable? Silent or audible “D” at the end? I’ve always gone with emphasis on first syllable and audible “D”: PAY-showd. But now I’m wondering if I’ve been screwing it up all these years. Is it PAY-show? pay-SHOWD? pay-SHOW?
This is critical because we’ve just named our new puppy “Peychaud” and it’s sparked a raging debate amongst our friends (many of whom are native NOLA) about how his name should be pronounced. We were confident about it until *that* hot mess started up!
It is “PAY-show,” and this comes from Phil Greene, a direct descendant of Antoine Amédee Peychaud himself. QED!
Mike S. said:
That settles it for me. I’m a big fan of the notion that people get to dictate how their own names are pronounced, even when their names become the trademark for very famous products (witness Porsche). Thanks!
(N.B. there seems to be some…confusion? sloppiness?…on that final “D,” at least when referring to the bitters. In McMillian’s definitive NOLA.com video on the Sazerac, I could swear he pronounces it “PAY-show’s” at 0:49 when referring M. Peychaud’s shop, and “PAY-showd” at 1:46 when referring to the bitters themselves. Still, I’m happy to bow to M. Greene and his family dictate, PAY-show it is!)
Hi Chuck and Wes,
My name is Layne Mosler, and I’m the editor at Rama Food, a new digital food tour company.
I’m not sure if you got my email, but I love your blog and wonder if you’d be interested in writing a tour for our iPhone app? If you’d like to send me an email – [email protected] – I’d be glad to tell you more.
Cheers and happy eating,
PS – No, I’m not going to ask you to write for free!
2. --n. Chuck Taggart's weblog¹, est. 1999, with contributions by Wesly Moore, updated (almost) daily (except when it's not), focusing on cocktails and spirits, food and other drink, music, New Orleans and Louisiana culture . and occasionally movies, books, sf, public radio, media and culture, travel, Macs, humor and amusements, reviews, news of the reality-based community , wry observations, complaints, the authors' lives and opinions, witty and/or smart-arsed comments and whatever else tickles the authors' fancy.
This weblog is part of The Gumbo Pages, by the way. It's big and unwieldy and full of all kinds of fun food, drink and New Orleans stuff. Check it out.