Archive for the ‘’ Category
August 12th, 2010
A friendly reminder that this coming tax-free weekend doesn’t just apply to TVs, leather armchairs and solid-wood shellcases for your iPad. It also applies to booze. Have your eye on a bottle of green Chartreuse VEP ($130)? Strathisla 1967 Speyside scotch whisky ($175)? Remy Martin Cognac Louis XIII Grande ($1700)? Well, grab your shopping cart and boogie down the aisle of one of these fine establishments.
» Boston wins. Damned if Boston didn’t hit it out of the park during Tales of the Cocktail in July. First of all, more Boston bar industry folk represented our city at New Orleans’ annual drinks convention than ever before. Second of all, Drink won the Grand Marnier-sponsored Barroom Brawl, besting five other top-notch cocktail bars from around the U.S. and earning the title Best Bar in America. Third of all, Drink’s Misty Kalkofen won the Pisco Sour Pentathalon and will in the near future enjoy her prize: a trip to Peru to see how desert-grown grapes turn into white brandy. Congrats to all! Liza Weisstuch offers a vivid snapshot of the competition and, more generally, the Boston slant on Tales in today’s Phoenix. Good stuff.
» Remixology. Speaking of contests, there’s a new bar celeb in town: John Mayer of Cambridge’s Craigie on Main. A relatively new member of the staff there, he wowed everyone at the Appleton Estate Rum Remixology contest earlier this week with his mixing skills, sense of humor and ability to explain how a favorite song inspired a new cocktail. His presentation involved Frankie Valli’s “Sherry Baby,” a powder-blue brocade blazer, three mixing glasses spinning on a turntable, a small disco ball, a history lesson on Jamaica’s first prime minister — Alexander Bustamante — and the year 1962. He will compete in the national finals of the competition in NYC on August 30. Go, John! Here are recipes for the Bustamante and the other semi-finalists’ tasty drinks.
» Literature. Geoff “Psycho-Gourmet” Nicholson’s fantastic essay, Drink What You Know, appeared in the New York Times’ Book Review recently. He starts by comparing the advice writers dispense about drinking to the way they depict drinking in their literature, and arrives at his thesis:
“When you think about it, rules for drinking are not so different from rules for writing. Many of these are so familiar they’ve become truisms: Write what you know. Write every day. Never use a strange, fancy word when a simple one will do. Always finish the day’s writing when you could still do more. With a little adaptation these rules apply just as well for drinking. Drink what you know, drink regularly rather than in binges, avoid needlessly exotic booze, and leave the table while you can still stand.”
Read it. And then check out the response over at Jezebel: the Reader’s Drinking Game.
» History. I was putting off going to Plymouth to learn about Pilgrims until my retirement years, but now I have a reason to go earlier. Pilgrim Hall Museum (“America’s museum of Pilgrim possessions”) is running an exhibition called “Plymouth History in a Glass: The Artifacts and Culture of Beverages and Drinking” until December 31. Silver tankards. Ceramic punch bowls. Glass tumblers. Ooh, I’m getting hot flashes. Not only that, there are two related lectures: one on historic Plymouth-area taverns on August 25 and one on September 29 called “The Design of Drinking: from the Jazz Age to the Space Age.” Far out.
» Name that bar. What would you call a bar frequented by venture capitalists, entrepreneurs and hardworking graduate students from all over the world who converge on the high-tech cluster that is Kendall Square, Cambridge? The people behind the in-the-works “Venture Cafe” are seeking a more clever name than the working title for their “place-based social networking” project. They have partnered with restaurateur Gary Strack from Central Kitchen and the Enormous Room and are scouting Kendall Square locations for a 2011 opening. With any luck the place will liven up the woefully nightlife-less neighborhood. Got a suggestion for what to call the place? Chime in on their Facebook page.
Tags: Bustamante, Craigie on Main, Drink, history, John Mayer, Kendall Square, literature, Plymouth, Tales of the Cocktail, tax-free weekend
Posted in Bartenders, Booze in the news, Cocktails, New Orleans, Nips, Pisco, Rum | 1 Comment »
July 28th, 2010
Bartender profile
Trina Sturm is a cross between a sexy stew in a Mad Men episode, a kindhearted biker-gang chick, and a diner waitress who calls you “hon” and magically appears whenever your coffee needs a warm-up. It’s a formidable combination that has won loyal fans all over the city.
Trina is the namesake of Trina’s Starlite Lounge, the bar that she and her husband Beau dreamed of owning over the many years they spent working the stick in others’ establishments. At nightclubs like CityBar, Trina learned the all-important skills of speed and diplomacy. At the Beehive she was among an all-star cast of ‘tenders who graced the opening of that artsy jazz club, and at Silvertone she meshed with owner Josh Childs’ laid-back hospitality — meshed with it so well, in fact, that they are now business partners.
As Trina sees it, she has got it made. “I work with the biggest workaholics. I consider myself smart — I just come in and bartend.” And that’s a very good thing for anyone who occupies a stool at the Starlite, especially on the parlor side, where Trina particularly shines. With efficiency and perfect posture, she exerts a den mother’s control over the chaos, at the same time taking a moment to banter with guests. She’s not a mixologist, but rather a bartender who can mix a good drink — whether it’s an Old Overholt Manhattan with a twist or a candy cane-infused brandy. And as professional as she appears, you just know there’s going to be dancing on the bartop after hours.
Hometown
East Boston/Winthrop.
Past bartending jobs
CityBar, Silvertone, Beehive.
Favorite bar in greater Boston other than your own
Eastern Standard.
Favorite bar in or near your neighborhood
Highland Kitchen.
If you weren’t a bartender, you’d be…
A mom.
The drink you’d like to serve more of
Pimm’s Cup.
The drink you’d like to serve less of
Ramos Gin Fizz.
A famous person you’ve served
Jason Varitek.
A famous person you’d love to see walk into your bar
Garrett Dutton III, better known as G. Love.
A bartender’s best friend is…
The barback.
The best thing about drinking in Boston is...
Being served by friends.
The worst thing about drinking in Boston is…
Beings over-served by friends.
Tags: Trina Sturm, Trina's Starlite Lounge
Posted in Bartenders | 1 Comment »
July 14th, 2010
Boston bar professionals, think of a song that really grabs you — one that makes you want to jump up on a table and sing into an empty beer bottle, or slow-ride in a convertible down Mass Ave., or grab a dark-haired stranger in a Buenos Aires cafe and do the tango. Translate that song into a cocktail with Appleton Estate Reserve Jamaica Rum. Submit your recipe and the tale of its musical inspiration by July 26. Why? You could win a trip to Jamaica — and global renown.
There are cocktail contests that are about chops and style, and there are cocktail contests that are about mixology and heritage. Then there’s Remixology. The brainchild of former Boston bartender Willy Shine and his consulting company, Contemporary Cocktails, Remixology mashes both traditions together — to the tune of your favorite song and featuring a quality rum. Here’s how it goes:
- Once all submissions are entered by July 26, 15 contestants will be chosen and featured on the Appleton Reserve Mixology Challenge and Contemporary Cocktails websites and in press materials.
- Five of the 15 will be selected to compete in August at Drink. This will involve “performing” your cocktail to the tune that inspired it, as well as mixing a second cocktail that is locally inspired (“No Charles River ice,” warns Willy.) Yes, you can sing and dance — but you don’t have to. Get creative. We’re not talking Tom Cruise or Coyote Ugly — you’re cooler than that.
- The top Boston finisher moves on to the finals in Manhattan August 30-31 to show bartenders from the other competing cities — NYC, Miami and San Francisco — who’s boss.
- The winner of the finals wins a red-carpet, all-expenses-paid trip to Jamaica in October to participate in the Global Showcase with bartenders from nine other countries.
How cool is that? Get all the details here. Represent for Beantown!
Tags: Appleton Estate Reserve Rum, bartending contest, cocktail contest, Contemporary Cocktails, music, Remixology
Posted in Bartenders, Cocktails, Rum | 3 Comments »
June 9th, 2010
Four Boston bartenders competed in yesterday’s third annual St. Germain Can-Can Classic at the Bowery Hotel in New York City, and two of them took home the top two prizes. Congrats to Bob McCoy of Eastern Standard for his 1st place, $5K win and to Misty Kalkofen of Drink for her 2nd place, $2K win.
Three cheers as well to competitors Aaron Butler of Russell House Tavern and Sam Treadway of Drink for rounding out Boston’s prowess in this mixology event. Each of the four bartenders became eligible to compete in the Can-Can by winning St. Germain’s monthly cocktail contests.
McCoy, who also employed the elderflower liqueur to great effect at drinkboston’s Bartenders on the Rise event, impressed this year’s Can-Can judges with the mixture below. More recipes and tidbits to come as I get them.
Elixir Alpestre
By Bob McCoy
2 oz Bols Genever
3/4 oz St. Germain
1/4 oz Becherovka
1 dash Angostura Orange Bitters
6 drops Pernod Absinthe
Combine all ingredients in a mixing glass, add ice and stir. Strain into a coupe glass and garnish with a lemon twist.
Tags: Aaron Butler, Bob McCoy, cocktail competition, Misty Kalkofen, Sam Treadway, St. Germain
Posted in Bartenders, Cocktails, Liqueur | 5 Comments »
May 9th, 2010
If you think of a night out at a bar as theater, barbacks are the seasoned stage hands, making sure that the show runs smoothly and that the actors (aka the bartenders) have all their props for stellar performances. Just as theatergoers never really think about what’s going on behind the scenes, bar customers don’t pay much attention to the bodies whizzing behind the bartenders, tapping kegs, stocking liquor bottles, replenishing ice bins and delivering food. So I asked some veteran bartenders for a few words on the importance of a good barback — and whether great barbacks go on to be bartenders.
Any bartender out there who wants to give a shout-out to a great barback, by all means chime in with your comments!
Josh Childs – Silvertone, Trina’s Starlite Lounge. “I have been lucky to work with some great barbacks, from Junior who saves my ass by pretty much doing all the work Tuesday evenings at Silvertone, to Henrique at the Beehive. While Henrique was technically the barback, he really was the best bartender there — he bartended and barbacked. What makes these guys great is the little things, like, when you have just poured the last of an obscure bottle, right beside you is the backup, waiting.
“I think you know someone is a great barback when the bar staff has given them a great nickname. In the case of [Trina's] Starlite Lounge, we have Trina’s cousin, Joey Vegas.
“Right of passage for a new barback: coordinate with another bar [on the premises] first, then, during a busy part of the evening, tell the barback that you have just broken a glass in the ice well. Send them to get a ‘glass magnet’ at the other bar, where of course, the customers and staff are eagerly waiting (and giggling) for their arrival.
“I believe the restaurant/bar business is one of the last apprentice systems where, yes, a barback can become a bartender. Speaking from personal experience, a barback can even end up owning a bar.”
Danielle Marshall – Green Street. [Danielle recently left Post 390, where she worked with the barback she praises here.] “His name is Magno — not Mango, as he is playfully called. I have no specific example, because I do believe he is the example. Magno has been exceptional every time I have worked with him. He brings his game as well as a positive attitude that almost always ensures an easy, productive night. Magno anticipates my needs and allows me to focus more on the guest interactions and less on dishes, stocking or running food. What separates Magno from the pack is his willingness and ability to speak to guests and management or handle service tickets, but without ever overstepping his bounds. He has a knack for what he does, and it’s truly appreciated by this bartender.”
Scott Marshall – Drink. “A great barback is invaluable. I would say the best I have ever had is Henrique who worked at the Beehive. Every time I had a bottle that emptied, he was one step ahead of me and had the replacement open and ready as I turned around to head to the liquor room. He understood completely that his job was to keep me facing the customer and making money, because that would lead to him making more money. I don’t necessarily believe that great barbacks make great bartenders, because there hits a point when they want to bartend and lose the focus on backing. With a 20-percent cut at the Hive, Henrique made the exact same as the four bartenders, so there was no financial incentive to move up, which kept him plugging along, content to not interact with the public and make just as much money!”
Kevin Martin – Eastern Standard. “A great barback knows the ins and outs of what makes a bar run smoothly and efficiently. My right-hand man knows what I need before even I do, and a great back can even anticipate a guest’s needs. He or she knows the menus and is able to field guest questions, making the tender’s life just a little easier and the guest experience that much more special. A good barback is fluid, on his or her toes and is calm and fast. A great barback can absolutely become a bartender, and a good bar will know when to make this move.”
Bob McCoy – Eastern Standard. I want to sing my praises to the boys in black at ES. I don’t know if I could sum up in one sentence or by one example how important our barbacks are. They’ve saved my ass so many ways, so many times every night, whether it’s getting that bottle or syrup I really need on the fly, taking a plate of dishes off my hands, or just greeting new guests and getting them a glass of water and a menu to buy me some more time. But if there’s one thing that continues to amaze me time and time again, it’s that they have the keen ability to anticipate what you need at any given moment, sometimes before you even know it, and deliver it time and time again. We have such a great team at ES, but special thanks have to go out to our two senior backs, Chris Olds and Nick Korn.”
Tags: barbacks
Posted in Bartenders | 5 Comments »
