Gin was once known as 'Madam Geneva', so it's no surprise that Laura Lashley and Naren Young's new cocktail menu for the Bowery bar by that name focuses exclusively on the juniper-enhanced spirit—but it's hardly a limiting factor. "The menu really has something for everyone," says Lashley, "even those who come in thinking they're not big fans of gin. These are all balanced and accessible drinks that bring a fresh element and an herbal element that ties in nicely with the food." They have 29 different gins currently stocked in the bar, and the new cocktails feature a range of different gins picked to pair well with ingredients such as kalamansi, star anise, yuzu, Vietnamese mint, kaffir lime, and Thai basil.
I've been thinking a lot about distilleries lately, which means I've been thinking a lot about yeast. These single-celled microorganisms are gracious enough to eat carbohydrates we lay out for the purpose, converting them to carbon dioxide (which makes our sourdough rise) and alcohol (which deflates our grades in college).
You don't hear often of brilliant cocktails created in the late 1970s, but The Jungle Bird was one. Beachbum Berry's Intoxica traces it to the Aviary Bar in the Kuala Lumpur Hilton, circa 1978, and it's one of only a handful of tiki cocktails that calls for Campari as an ingredient. Here's how to make one at home.
The second project of Spruce Street Espresso founders Betty and Faith Ortiz (and conveniently located down the street from their first cafe), Odd Fellows comes nipping at the heels of a Philadelphia coffee revolution—which Spruce Street was at the forefront of, not so incidentally—and does one better by adding service, spaciousness...and a plate of fish tacos. In a city where they're neither the truly old guard (iconoclastic yet traditional roasters La Colombe reserve that seat at the bar) or the flavor of the month, the Ortizes hope to keep their hold on local coffee cups by focusing most on quality—something combined cafes and restaurants seem to rarely excel at.
Newly opened Acadia, in the South Loop of Chicago, has been garnering quite a bit of positive attention for its food, but no reviewer has neglected to include a gushing word or two about head bartender Michael Simon's inventive, humorous, and sophisticated cocktail program. An alum of Chicago's Graham Elliot and a sommelier by training, Simon thinks about the terroir of spirits when he creates drinks, as well how he might be able to expand on the complexity of ingredients by re-using them in different applications within the same cocktail. Here's a little preview of what he's pouring.
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First Look: New Gin Cocktails at Madam Geneva, NYC
Gin was once known as 'Madam Geneva', so it's no surprise that Laura Lashley and Naren Young's new cocktail menu for the Bowery bar by that name focuses exclusively on the juniper-enhanced spirit—but it's hardly a limiting factor. "The menu really has something for everyone," says Lashley, "even those who come in thinking they're not big fans of gin. These are all balanced and accessible drinks that bring a fresh element and an herbal element that ties in nicely with the food." They have 29 different gins currently stocked in the bar, and the new cocktails feature a range of different gins picked to pair well with ingredients such as kalamansi, star anise, yuzu, Vietnamese mint, kaffir lime, and Thai basil. Continue reading »
From Behind the Bar: On Craft Distilleries
I've been thinking a lot about distilleries lately, which means I've been thinking a lot about yeast. These single-celled microorganisms are gracious enough to eat carbohydrates we lay out for the purpose, converting them to carbon dioxide (which makes our sourdough rise) and alcohol (which deflates our grades in college). Continue reading »
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What to do with Campari
Guest Bartender: Make a Jungle Bird with Theo Lieberman of Lantern's Keep
You don't hear often of brilliant cocktails created in the late 1970s, but The Jungle Bird was one. Beachbum Berry's Intoxica traces it to the Aviary Bar in the Kuala Lumpur Hilton, circa 1978, and it's one of only a handful of tiki cocktails that calls for Campari as an ingredient. Here's how to make one at home. Continue reading »
Ask Beerspotter: What Gives Beer Its Color?
Today's question: What is a "black" lager? As in Guinness Black Lager or Samuel Adams Black Lager? What makes a beer lager, and what makes a beer black? Continue reading »
Now Brewing: Odd Fellows Café in Philadelphia
The second project of Spruce Street Espresso founders Betty and Faith Ortiz (and conveniently located down the street from their first cafe), Odd Fellows comes nipping at the heels of a Philadelphia coffee revolution—which Spruce Street was at the forefront of, not so incidentally—and does one better by adding service, spaciousness...and a plate of fish tacos. In a city where they're neither the truly old guard (iconoclastic yet traditional roasters La Colombe reserve that seat at the bar) or the flavor of the month, the Ortizes hope to keep their hold on local coffee cups by focusing most on quality—something combined cafes and restaurants seem to rarely excel at. Continue reading »
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Virgin Cocktails
All the Cocktails at Acadia, Chicago
Newly opened Acadia, in the South Loop of Chicago, has been garnering quite a bit of positive attention for its food, but no reviewer has neglected to include a gushing word or two about head bartender Michael Simon's inventive, humorous, and sophisticated cocktail program. An alum of Chicago's Graham Elliot and a sommelier by training, Simon thinks about the terroir of spirits when he creates drinks, as well how he might be able to expand on the complexity of ingredients by re-using them in different applications within the same cocktail. Here's a little preview of what he's pouring. Continue reading »
8 Memorable Sips from San Francisco Beer Week
With over 300 events in a ten day span, we hardly scratched the surface of everything on offer during SF Beer Week. But at just about every stop we made, it seemed clear the brewers had gone out of their way to tap their stores for the unique, the rare, the strong, and sometimes the strange. Check out the slideshow for 8 of our most memorable sips from SF Beer Week. Continue reading »
Terry Theise On What To Say to a Sommelier
We have a high-priest class in fine dining restaurants. They possess the mysteries, and while nearly all of them are remarkably affable and helpful, one's heart can quake when they approach the table. "I must be able to navigate this crucible if I want anyone to even like me, let alone get...lucky." So what does an otherwise capable person do in this delicate moment? How do you make it through with your aplomb intact, and furthermore, how do you get the most from your sommelier? Continue reading »
Soda: What's Your Favorite Soda Fountain Combination?
When I was a kid, I'd look forward to fast food restaurants or arcade birthday parties not for the burgers or video games, but for the soda fountain. A plain old soda wasn't any fun when compared to the opportunity to mix all of them. What's your favorite soda fountain flavor combination? Continue reading »
Homebrewing: Introduction to Sour Ales
Sour ales are one of the biggest things in craft beer right now. The style that started out as a niche Belgian import not too long ago has spread like wildfire across American bars and breweries. Producing sour beer at home can be difficult, but with some experimentation and education there's nothing stopping a homebrewer from creating a tart and funky ale just like the best of the commercial brewers. Continue reading »
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GIN!
Behind the Scenes at Denver Beer Co., Colorado
Denver Beer Company has made a name for itself by offering a rapidly changing selection of ales and lagers. From one week to the next, the entire lineup of beers can—and does—change. We had the chance to walk around the brewery a bit on a brewday: here are our snapshots of all the action. Continue reading »
Coffee Jargon: Understanding 'Espresso'
The word espresso is probably one of the most misunderstood things about the beverage itself, believe it or not. Let's explore how this simple term fits into the latte lexicon, and what that might mean regarding your morning cup. Continue reading »
Spot of Tea: Choice Organic Masala Chai
My favorite chai is steeped loose, with whole spices, but at my desk in the morning, I often reach for the easy way out. This blend from Choice Organic teas smells so amazing that I don't feel bad at all: sweet ginger, cinnamon, and clove waft up like freshly baked gingerbread. Continue reading »
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ways to use Chartreuse
Hangover Helper: Sliced Pork Congee with Egg at Maxwell Food Centre, Singapore
Spend the night out in Singapore and there's a good chance that you'll end up either warbling your inebriated heart out to Barry Manilow at a karaoke bar, or sitting next to a group of old Chinese men (call them "uncle", please) at a hawker stand at 5 a.m. as you add your last bottle of Tiger to the dozens of empties besieging the table. Continue reading »
13 Signature Drinks Paired with Regional Hot Dogs
The next time you're in hot dog territory, wash down your dog with a can of Grapico, Moxie, a "Boston Cooler" or maybe even an ice cold mug of delicious fresh buttermilk. Some of these pairings are, yes, very strange. Continue reading »
DIY vs. Buy: Should I Make My Own Allspice Dram?
For years, allspice dram was damn-near impossible to find in the States. I get a little grumpy when there's a cocktail ingredient everyone is raving about and I can't find it anywhere. So a few years ago, just the mention of allspice dram made me a bit unpleasant to be around. I'd see recipes fun Tiki drinks and get all excited, then I'd see that allspice dram was one of the ingredients and I would mope like a sad puppy. Continue reading »
