I followed up my how2heroes video on Boston’s Ward Eight cocktail with this one on the Red Rot Cocktail. You may recall that Misty Kalkofen and I created this confection for a party at the Boston Athenaeum. It’s inspired by the “red rot cocktail” that book restorers use to bring musty, old, red leather-bound books back to life. Never thought you’d see footage of rotting book covers in a cocktail video, did you?
The great thing about the video is that we actually got to shoot it in the historic, Beacon Street building that houses the Athenaeum. If you’ve never been there, you should pop in someday and check out the first floor and gallery areas. Better yet, become a member and get access to the whole place. You can check out books, attend lectures (I’ve been to some really good ones) and other events, and bring your laptop and work in a spacious, art-and-antique-filled room overlooking the Granary Burying Ground. Contrary to any preconceptions you may have, you don’t have to be a blue-blooded retiree to join. All you need is a credit card and a couple of references.
As for the cocktail (recipe here): it’s pretty, it’s tasty, it’s balanced, and it’s accessible. Serve it to your vodka-swilling friends, and they will be converted to the ways of gin.
That World’s Biggest Bar Crawl seminar I talked about in my previous post about Tales ’09? It just dawned on me: why not offer up the whole list? I know there are more than a few globetrotters among you drinkbostonians, and, hey, if you find yourself in Barcelona or Hong Kong looking for a serious, historic, plush, legendary or otherwise kick-ass bar, just keep this list in your phone or tattoo it on your thigh or something. Here they are, in order of mention, and with a few sparse notes I took:
Carousel Bar (New Orleans); Florida Room (Miami); La Floridita (Cuba); Merchant Hotel bar (Belfast); Quaich Bar — 1,000 single malts (Speyside, Scotland ); Bramble — built for just £16,000 (Edinburgh ); Bar 50 — home to the world-famous Peter Sellers lookalike and Breakfast Martini inventor Salvatore Calabrese, Dukes Hotel, Quo Vadis, Milk & Honey, the LAB (London); Blackfriars Distillery Bar — shameless plug from brand ambassador Simon Ford (Plymouth, England); Apoteke (Tromso, Norway); Ruby (Copenhagen); Hemingway Bar, Harry’s New York Bar (Paris); Widder Bar (Zurich); Barfly’s Club — 60 different ryes! (Vienna); Dry Martini — over 1 million served, Boadas — here they “throw” drinks between giant shakers like in Jerry Thomas’ day (Barcelona); Paparazzi, UFO (Bratislava, Slovakia); Le Lion de Paris (Hamburg); Schumann’s (Munich); Becketskoff (Berlin); Nottingham Forest — molecular mixology pioneer (Milan); Door 74 (Amsterdam); Burj al Arab — world’s priciest cocktail (Dubai); Sky Bar (Moscow); Felix, Captain’s Bar, China Club (Hong Kong); Olives (Mumbai); Rick’s (Delhi); Raffles — originator of Singapore Sling but a depressing tourist trap, Tippling Club (Singapore); Constellation (Shanghai); High Five — jaw-dropping technique, Tender Bar — six different shaking techniques, carved ice cubes (Tokyo); Bayswater Brasserie (Sydney); Der Raum, Tiki Bar, 1806 (Melbourne); Motel, Matterhorn (Wellington, NZ); Cafe Tortoni (Buenos Aires); Andres Carne de Res — filled with junk (Bogota, Colombia); Westin Hotel bar — home of the Caesar (Calgary); Zig Zag, Vessel (Seattle); Bel Ami (Portland); Bix, Tommy’s, Bourbon & Branch (San Francisco); Doheny, the Edison (L.A.); Downtown Hotel (Dawson City, Yukon Territory); Churchill Downs (Kentucky); Pegu Club, King Cole bar in the St. Regis Hotel, P.J. Clarke’s, PDT, Death & Co., Randall (NYC); Drink (Boston); the Gibson, Bourbon (Washington D.C.); Absinthe House, Alibi (New Orleans). Extra credit: Vodka & Shotguns (Lithuania).
I have only been to a handful of these places. Got some travelin’ to do.
This year’s Tales of the Cocktail in New Orleans was a bigger, more colorful swirl of people and events than ever before. More old friends, more new acquaintances, more running around the city, more parties, more bars, more New Orleans culinary delights, more tequila. It was a sweeping epic taking place over a mere five days and ending with a languid afternoon in a pool with a rum cocktail.
My first post on Tales ’09 gave you a taste. Now here’s the highlight reel.
The events
The highlight of Using Blogs and Online Tools to Promote Your Bar, Brand or Career was seeing Robert Heugel of Anvil Bar & Refuge in Houston as one of the panelists. I met Robert at my similarly themed panel at last year’s Tales, just as Anvil was getting underway. He was looking for ways to promote his classic cocktail bar in a community where the clientele for that sort of thing was seemingly nonexistent. Well, he began talking about Anvil on his blog, Drink Dogma, and began to get noticed. Today, Anvil is one of the most celebrated new cocktail bars in the country. Congrats, Robert!
Also: World’s Biggest Bar Crawl. Over 70 bars lovingly and wittily described by jetsetting British brand ambassadors Simon Ford and Angus Winchester. And I didn’t think I had a reason to fly to Bratislava, Slovakia (home of the bars Paparazzi and UFO). Beefeater Welcome Reception in the swank, newly remodeled Roosevelt Hotel. Strooong drinks with Beefeater’s new “24” gin (it’s got a hint of green tea), including Audrey Saunders’ lovely, frothy take on the classic White Lady. Thank god I had a pillar to lean on — John Myers, who, with Wayne Curtis, would fittingly educate me about hangovers at Sunday’s Paying the Piper: Your Hangover and You. Talking cures and hair of the dog, Myers suggested everything from Pedialyte to coconut water to Fernet Branca to “a cold beer in the shower — hot scrubbing bubbles on the outside, cool scrubbing bubbles on the inside.” And then there were Dale DeGroff’s dueling solutions for preventing hangovers: “Don’t start drinking. Don’t stop drinking.”
The parties Steve Olsen and his wine geeks staged their customary unsanctioned (i.e. not organized by Tales) madness this year at Tommy’s Wine Bar, with a well-choreographed line of bartenders shaking up mezcal-based cocktails. Rob Cooper of St. Germain attempted to get arrested by throwing an illegal party on the steps of the Louisiana Supreme Court House with free-flowing elderflower liqueur and tequila punch (Is tequila the new rye? Are punch parties the new raves?) Finally, the annual Bartenders’ Breakfast at the swanky Latrobe House, with bartenders from Milk & Honey, PDT and the Edison Room, among others, cranking out craft cocktails amid a sea of mourners from the funeral march of the Redheaded Slut.
The bars
Bars I visited and drinks I had there: Laid-back hipster bars: Mimi’s in the Marigny (Rolling Rock), d.b.a. on Frenchman St. (a beer and a sip of someone’s cognac). Historic bars: Napoleon House (Pimm’s Cup), Tujagues (De La Louisiane), French 75 Bar (Vermouth Sour). Live-music joint: Vaughan’s (High Life). Cocktail bars: Sazerac Bar (Sazerac, Blood & Sand), Cure (Old Fashioned). The French 75 Bar at Arnaud’s, where for some strange reason I had not been until this year, is such a beautiful time machine, and when Chris Hannah is mixing drinks you have yourself a New Orleans bar experience to remember. Cure is the first contemporary craft cocktail bar in New Orleans, with a talented staff led by Kirk Estopinal, formerly of the Violet Hour in Chicago. The charmingly ornery Paul Gustings of Tujague’s harrumphed about new cocktail bars like Cure (“I heard it takes 15 minutes to get a drink there!”) while at the same time talking up the classic cocktail menu he’s developing (for the unlikely occasion when you don’t simply order a Sazerac). Hey, with Paul on board, this cocktail craze really must be getting somewhere.
Extra credit
Stayed an extra day in New Orleans, which meant I was able to enjoy a laid-back pool party with Wayne Curtis, Jeff “Beachbum” Berry, Misty Kalkofen, Chris Hannah, Martin Cate and various significant others and friends. While Misty’s pitcher of Hanky Pankys chilled in the freezer, Chris came up with this gem, one of the most delicious drinks I had all week:
Fernet Swizzle
by Chris Hannah, French 75 bar
3/4 oz Travellers rum
3/4 oz Havana Club anejo blanco rum
1/2 oz fresh lime juice
1/2 oz falernum
1 oz fresh orange juice
1/4 oz pineapple juice
1/4 oz Fernet Branca
3 cubes cantaloupe
Hello, Boston. Wish you were here in New Orleans. Having a fabulous time. Highlights:
Agave, agave, agave. So many drinks here this year with good tequila and mezcal.
Seminar on how to promote your brand or bar through blogs. Moderator Paul Clarke did a bang-up job with this one, which conveyed to PR folk that they need to get a little more sophisticated in cultivating coverage in the blogosphere.
Seminar called World’s Biggest Bar Crawl with Simon Ford and Angus Winchester, two British gin ambassadors who have traveled the world a few times over and experienced some of the world’s best bars. Wow, did I want to book an open-ended, global airline ticket after this one.
Two amazing meals at Cochon, including one with a little appetizer of pig’s head for eight.
On the Fly bartending competition: eight bartenders from around the U.S. competed mixing cocktails with a box of ingredients presented to them Iron Chef-style. Giuseppe Gonzalez (creator of the Trinidad Sour) of Dutch Kills in Queens won, and our own Misty Kalkofen of Drink took second — hooray, Misty!
Attending the Spirit Awards and cheering on John Gertsen and the other bartenders of Drink, which was nominated for World’s Best New Cocktail Bar. Alas, Clover Club of Brooklyn won, but all the Beantowners present were pleased that Boston is being recognized as a great cocktail and hospitality town.
More to come soon. In the meantime, check out my posts for the Tales collaborative blog.
Just a quick post before I leave on a Jet Blue plane for New Orleans and my third annual stint at the booziest convention in the known universe, Tales of the Cocktail. I’ll be tweeting (yes, I finally took up microblogging) and posting during the festivities — my posts will appear here and on the official Tales Blog. (See my preview post on Sunday’s hangover seminar.) So check back over the next few days, y’all.
I hear this a lot during the days leading up to Tales: Am I going to be able to get a decent drink in Boston that week? Yes, don’t worry. It’s true that a lot of industry folk from Boston participate, but they don’t all go at the same time, or for the whole time. There will still be talent behind the stick at most if not all of the best cocktail-centric Boston bars.
Meanwhile, starting this Sunday, July 12, drinkboston guest blogger Scott N. Howe will be performing in the Happy Oyster Spectacular Show at the Wellfleet Harbor Actors Theater (WHAT) in Wellfleet, Cape Cod (whose oysters kick southern oysters’ ass — sorry New Orleans). The premise of this part-live, part-video comedy that Scott co-wrote: “Two Wellfleet oystermen, Hewlett Packard and Pitney Bowes, host a variety show featuring live sketches, video, musical performances, and segments on oysters, clams, experimental theater, lyme disease, documentary filmmaking and dog poop.”
I will unfortunately still be in NOLA for the first show, but luckily there are five more running through August 23. Scott and his troupe are funny people, so if you’re looking for some laughs in the outer Cape this summer, check it out. (Buy tix here.)
"Lauren Clark takes readers on a supremely sudsy tour of New England ales, lagers, pilsners, and porters. This is the New England the Puritans warned everybody about, but few have chronicled."
– Wayne Curtis, And a Bottle of Rum: A History of the New World in 10 Cocktails
Meanwhile, starting this Sunday, July 12, drinkboston guest blogger Scott N. Howe will be performing in the 