May 21, 2012

Spring cocktails and summer brews at Wrecking Bar Brewpub

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Nicky and I recently visited The Wrecking Bar Brewpub – one of our favorites – to see what was happening with the spring cocktails, the barrel-age program, and new brews. We were excited, but not surprised, to find lots of good things going on behind the bar and in the brew house.

Barrel-Aged Cocktails
There are several places around Atlanta experimenting with barrel-aged cocktails, but there are only a handful who are really hitting the mark and producing quality, true aged cocktails. Double Zero Napoletana was the first to explore this concept and their barrel-aged Negroni is perfection. Wrecking Bar Brewpub is another libation spot where the bar manager Ian Cox understands what goes into producing quality aged cocktails.

  • Don’t use too large of a barrel.
  • Use a high quality barrel.
  • Allow time for the aging process.
  • Remember to turn your barrel regularly.
  • And, as always, use quality ingredients.

Ian is firm in his belief on exercising patience when aging.  “We are willing to sit on a product to make it right,” he states. He has been turning out some great aged Manhattans. A single barrel holds a hefty recipe of 15 bottles of rye, seven bottles of Carpano Antica, a full bottle of Regan’s orange bitters, a half bottle of blood orange bitters, and marachino cherry juice. The mixture ages for several weeks, with daily rotations of the barrel to maximize the liquid’s exposure to the wood.

School Girl Crush

The result is a mellow, smooth beautiful Manhattan that gets better and better with age. Not only are the barrels reused, but they are also “treated” or flavored somewhat by letting them sit with other liquids, such as the Wrecking Bar’s own Wee Heavy Scottish Ale.

Spring cocktails to built to refresh
Nicky and I both got a little giddy when we started sipping on “The School Girl Crush.” Take a house-made citrus vodka, muddle some lemon and basil, add in vanilla agave nectar, splash in some Aperol and peach bitters . . . Wow! Smooth, easy to drink and so refreshing for warm weather. This “crush” could be a summer love.

The Hipster

“The Hipster” has everything going for it as far as we are concerned. Rittenhouse 100 proof rye? Yep. Fernet Branca? Got that, too. Marry that with some Lairds and Carpano Antica and you are ready for a late night at the bar. Lots of layers of flavor with spice and pepper notes.

Tying the beer and cocktail menu together is a tall, cool, refreshing summer sipper. “Hop Tea” combines muddled lemon and hop syrup with Bolivian AGWA, hopped grapefruit bitters and Wrecking Bar’s Victor IPA. Lot of citrus on the front end, with a nice hoppy finish. This was a favorite at the table.

Still on the menu is the Wrecking Bar signature drink, “In The Park,”and for good reason. A salute to the neighborhood, this cocktail muddles fresh basil with grapefruit and gin for a light, cool patio libation.

Hop Tea

Just want whiskey? Bourbon and rye are in abundance at Wrecking Bar. Over 50 choices. Add to that the 20 or so single malts and Irish selections and you have a whiskey lover’s paradise.

Brunch cocktails
There are more special cocktails that show up for Sunday Brunch. Variations on the Bloody Mary include the “Smokey Mary”  (classic with a float of Laphroaig single malt). There’s also a Beermosa, the traditional French 77, and The Count – the Wrecking Bar’s take on a Negroni.

What’s brewing?
Not to wander too far away from cocktails, we would be remiss if we did not mention the creative, innovative and delicious brews being developed by owner and brew master Bob Sandage.

The Piper stopped by recently and was blown away by the Punch Yo Momma Smoked Porter.  (I believe the text he sent to all of us said – “This is the best porter, no, the best beer I’ve ever had! It tastes like bacon.”) Named after one of Bob’s favorite quotes from Smokey and the Bandit, the guys smoked 55 pounds of Munich malt over Alder wood (from the Pacific Northwest) to provide a subtle, unique smoky quality. The complex “maltiness” comes from the smoked English grains and medium crystal, black and chocolate grains. Here’s hoping this one becomes a staple.

Taking it to another level, somebody behind the bar had the brilliant idea of taking the Wrecking Bar Bloody Mary and topping it with a splash of “Where There Is Smoke There Is Fire” – the Punch Yo Momma smoked porter aged with chipotle peppers in the cask!

You can check out what’s brewing, what’s being served, and what is being dreamt up by visiting the Wrecking Bar Brewpub online. Even better, stop by one week for New Brew Thursdays and sample the new creations!

With an ever-changing beer menu, there is always something new to sample. Classic cocktails anchor the menu with seasonal specialty drinks rotating off and on, and the food is consistently amazing. And keep your eyes out for news on the big anniversary celebration coming up this summer! We have a feeling there will be something special in store for this occasion.

_____

The Wrecking Bar Brewpub is located 292 Moreland Avenue in L5P/Inman Park. Brewery tours are held each Saturday at 4:30 p.m.

 

May 4, 2012

Refreshing the rules on Cinco de Mayo

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One of the biggest drinking holidays in our country, Cinco de Mayo brings folks out of the woodwork to throw back shots of cheap tequila and put away pitchers of artificial, prepackaged mix margaritas. We want to repeat our rules – imbibe responsibly, imbibe properly, and imbibe well. Again, we have laws of libation and we will enforce them.

Now, let’s start by taking pity on the abused margarita and overuse of cheap tequila.

TEQUILA AND MARGARITA DRINKING RULES
Rule number 1 – There is no reason to settle for a margarita made from a mix. None. Fresh is the only way to go and there are plenty of great places here in town to enjoy an amazingly fresh margarita. We even list a few of those places for you in this post.
Rule number 2 – Go with good tequila. Treat yourself to a margarita made with a nice, top shelf tequila such as Herradura Estate, Cazadores Resposado, Sauza Tres Generaciones or Reposado, Don Julio, or maybe an Cabo Wabo.
Rule number 3 – Pace yourself. Almost everyone has a bad tequila experience story. It usually involves shooting tequila. Bad tequila. Pace yourself. If not for your sake, then for the rest of us who have to endure your drunken state.
Rule number 4 – Don’t be the idiot who asks for the tequila with the worm. Tequila is not bottled with a worm. Only Mezcal is bottled with a worm. They are not the same thing and should not be confused. The Mexican standards authority (NOM) prohibits adding insects or larvae to tequila. (Email us if you want the whole story on the types of worms, coloring, and larva facts associated with Mezcal. We love to talk insects.)
Rule number 5 – Don’t end the night with tequila. The agave gods will punish you and it will not be quick and swift. And it will most surely involve vomiting and various acts that you will regret for years to come.

WHO HAS GREAT MARGARITAS?
Now that you know a few of the rules, where can you get a fresh, handcrafted margarita in Atlanta? There are many great spots, but we will mention a few of our favorites here. And if you have a particular favorite, feel free to comment and let us know!

AGAVE – Agave serves up 10 choices of top shelf margaritas. Try the Herradura Estate Top Shelf margarita with Herradura Estate Silver, Grand Marnier, fresh lime juice and sour. Or endulge in the Peachtree Margarita with Cabo Wabo Resposado, Gran Marnier, Peach Schnapps, fresh lime and sour.
POZOLE – Pozole offers one of the largest tequila selection in the Highlands. Over 50. Everything from Corazone Silver, to Caadores Resposado, to Gran Centenario Anejo and Don Julio 1942 premium. So a perfect margarita is no problem. You have a choice of a dozen or more variations. The sour mix is all house-made fresh and the lime juice is freshly squeezed. But if you are of a spicy nature, we suggest you try the Jalapeno Margarita made with fresh jalapeno juice.
ALMA COCINA – El Clasico, Just Wear Black, Amatitan, Naranjarita . . . try them all. This is a perfect place to experience a classic and follow it with a creative twist on the margarita. Everything here is made to love!
ZOCALO – This is your tequila heaven. Zocalo has the largest collection of tequila in the southeast, offering 650 plus different tequilas. You will find a large selection of tequila Joven (young), blanco (white), resposado (rested), and anejo (aged). Needless to say, you want a top shelf margarita? This is the place to get it.
PURE TAQUERIA – This Inman Park taqueria blends quality ingredients to produce killer margaritas. Try a Prickly Pear margarita, or the Reposadorita.
ORIGINAL EL TACO – Over 50 tequilas are on the shelf here – from blanco to anejo, and a few mescals thrown in to boot! The Original Margarita uses freshly squeezed citrus and is on the rocks. For the strong of heart, take on the El Big Boy Margarita! The combination of 1800 Silver 100 proof, orange liqueur, and fresh citrus sour will make your night!
NO MAS – Located in the heart of historic Castleberry Hill in downtown Atlanta, No Mas! is an award winning 350 seat Mexican Restaurant with some fabulous margarita options. We like the Santos Margaritas – Classico and Dulce. Yep. We even have the bracelets to prove it.

MAKE YOUR OWN AT HOME
The margarita is hands down the most popular cocktail in the United States. For the bottom line on a classic margarita, we turn to Dr. Cocktail, Ted Haigh, author of Vintage Spirits and Forgotten Cocktails. According to Haigh, the margarita originated in Texas at the historic Balinese Room, where the head bartender, Santos Cruz, is said to have created the cocktail for Peggy Lee in 1948. He continues by stating that the margarita is actually a descendant or cousin of the Picador, created in England in the mid 1930s, and featured in the W.J. Tarling Café Royal Cocktail Book. Yes, tequila had a greater popularity in the UK at the time. It should also be noted that a key component is the use of Cointreau, which was originally a triple sec. According to Haigh, the triple secs that followed are imitations. The original margarita was also shaken and served straight up as was its “father” the Sidecar and “grandfather” the Brandy Crusta.

Ted Haigh’s favorite, classic margarita recipe
1.5 oz blanco tequila
1.5 oz Cointreau
1.5 oz fresh lime juice

Combine all ingredients in an iced shaker, shake, strain and serve up in a salt-rimmed cocktail glass.

There will be celebrations all across town, so choose wisely, and remember – you deserve the best!

Imbibe well, friends! Salud!

 

March 16, 2012

St. Paddy’s Day – Get it right

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The day of our people has arrived . . . St. Paddy’s Day! Before you begin celebrating the day we commemorate St. Patrick (387-461 AD), let’s make sure you have a few facts straight so you don’t look ridiculous after a few drinks tomorrow.

1. It’s St. Paddy, not St. Patty
It is Paddy, not Patty. No one in their right mind in Ireland would ever call a Patrick by the nickname “Patty.” Ever.  Paddy comes from the Irish name “Padraig” (Patrick). “Patty” is a girl’s name. Or a burger. Make sense? Good.

2. Beer is never green
Another thing that every good Irish person knows – The good Lord did not intend for beer to be green. Ever.  And if a beer is pale enough to be tinted green, then it is not a serious beer for an Irishman anyway and you should just say “no.”

3. Guinness is not beer.
Guinness is a sixth food group all unto itself. It is full of health properties and is one of the lowest calorie ales on the market. So drink up and feel good about it

Varieties of Guinness drinks:
Black and Tan – Guinness and Bass
Black and Red – Guinness and Kriek
Black Velvet – Guinness and Champagne
Irish Car Bomb – Guinness, Bailey’s, Jameson Whiskey (Involves a shot glass of Bailey’s and Jamesons dropped into a pint of Guinness. This is a popular choice and should be experienced at least once!)
Black Monk – Guinness and Trappist Ale
Guinness Float – Guinness and vanilla ice cream (This one may be a stretch to pull off at the bar but try it at home for your late night dessert!)
Half and Half – Guinness and Harp

4. Irish Whiskey: Protestant or Catholic?
An ongoing debate in our country seems to be associating Jameson as a Catholic whiskey and Bushmills as a Protestant whiskey. Yes, there are people tomorrow who will swear by this distinction. The truth is, it is really all relative to geography, as Bushmills is located deep in the heart of Northern Ireland Protestant territory and Jameson is from the Catholic area of Cork.

Interestingly enough, Bushmills was licensed in 1608 by King James I and again located in the heart of Protestant country. However, Bushmills has a Catholic as a master distiller. Jameson was founded almost 200 years later by a Scot, who most likely was a Protestant. So there you have it.

By the way . . . we attended a Bushmills tasting this week at Fado and sampled several of the Bushmills whiskies. We can recommend the 16 year single malt, the Black Bush, and the 1608 Anniversary Edition.

Irish breakfast at FADO

5. Is an Irish Breakfast necessary?
Yes. You will need it to give you the energy to make it through the long day of celebrating. Our moms always told us that we should begin the day with a hearty breakfast. How about a nice Irish breakfast of two eggs, Irish sausages, rashers, black and white pudding, mushrooms, tomatoes and pan-fried potato bread? And of course a pint of Guinness. (Remember, Guinness IS a food group.)

Nicky and I will be at Fado at 7:30 a.m. (they open at 7:00 a.m.) to raise a glass, take a shot of good Irish whiskey, and load up on their big Irish breakfast before we start out day of celebrating. And while you are at Fado, don’t forget to enjoy the traditional PickleBack! A shot of Irish whiskey (try the Bushmills Black Bush) followed by a shot of pickle brine.

Fado will open at 7:00 a.m. as they continue the tradition of hosting Atlanta’s largest St. Patrick’s Day party. Rugby fans will enjoy non-stop live action, including the exciting match when Ireland takes on England. A $10 cover charge gets you in to the viewing area.

The Fado street festival begins at noon for a day filled with beer, bagpipers, Irish dancers, and lots of live music. Tickets are $15 at the door. The fun will go until the wee hours and wrap up around 3:00 a.m.

Squinting Patrick Celtic Band

6. Drinking with or without music?
Oh, you have to have some good Irish music to truly celebrate this great day. And there are some great opportunities all over town.

One of our favorite groups in town – Squinting Patrick – will be helping open up the new Olde Blind Dog in Brookhaven. They will be playing to the crowd outside from 2:00 to 5:00 p.m. covering some Flogging Molly and Gaelic Storm tunes as well as presenting a new twist on some traditional Irish songs.

All the local pubs will be featuring bands from early afternoon through the wee hours, so grab your ghillies and shillelagh and get moving.

7. There must be a parade
You simply cannot have St. Patrick’s Day without a rollicking parade. The Atlanta St. Patrick’s Day parade is celebrating the 130th year of this event! The parade steps off at 12:00 noon on Peachtree at Ralph McGill and proceeds down Peachtree toward Woodruff Park. See these sites for details.

8. You have to be drunk to enjoy the day.
NO. Wrong all the way around. While this is a great day to enjoy Guinness, fabulous Irish Whiskey, music, food and dancing, remember to imbibe in moderation.

Finally, here is a toast to you as you begin your celebrations!

Go raibh tú daibhir i mí-áidh
Agus saibhir i mbeannachtaí
Go mall ag déanamh namhaid, go luath a déanamh carad,
Ach saibhir nó daibhir, go mall nó go luath,
Nach raibh ach áthas agat
Ón lá seo amach.

May you be poor in misfortune,
Rich in blessings,
Slow to make enemies,
quick to make friends,
But rich or poor, quick or slow,
May you know nothing but happiness
From this day forward.

Slainte!
Katruska and Nicky

 

March 14, 2012

Mamie Yes, Mamie No?

Posted by Nicky under Recipe, Vintage Cocktail Project | Tags: , , , , |
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The Bartender's Book

The Mamie Taylor cocktail. Every heard of it? No? You’re not alone. This under-appreciated classic is not even on the menu of most modern hallowed halls of cocktails.  This long forgotten libation first appeared in print in The Bartender’s Book by Jack T0wnsend in 1952. However, by this point, the Mamie Taylor was already long out of fashion.

Mamie (also Mayme) Taylor was a shining star on the Great White Way from the late 19th to early 20th century. Broadway at that time was a much different place than today. The era of spectacle pop and rock focused musicals was far in the future and most musicals were heavily styled after opera.  Mamie was most famous for her light opera roles with her most recognized role of Madam Woodbury coming in the musical Knight for a Day (1908). Never heard of it? Nope, us either.

Mamie Taylor

Like her performances, the cocktail was considered an elegant experience that was a must for any person of taste. This is one of the most interesting points about this cocktail since it’s ingredients are neither elegant nor complex, but the association with being “fancy” was the result of consumer perception (like so many things). While the recipe didn’t appear in print until the 1950s, it was created in 1899, quickly became the the height of fashion, but passed from fashion and was considered quaint by 1902. Its decline continued until Prohibition when a fascination with classics brought a renewal of interest that continued until its peak in the 1940s. However, it has never risen to the level of its early days which is a shame because it is a delightful cocktail that deserves more attention.

The combination between the scotch, lime juice, and ginger beer produces an unexpectedly light libation. The cocktail’s scent is lovely with slight smokiness, citrus, and ginger evoking a Caribbean campfire while the flavors meld into a delicious combination fully embracing its delightful scent. The Mamie Taylor is an unexpectedly wonderful cocktail that deserves to be rediscovered by any lover of vintage cocktails.

The Mamie Taylor Cocktail

The Mamie Taylor
2 oz – single malt scotch (we used Glenmorangie)
3/4 oz – lime juice
ginger beer (we recommend Blenheim or Gosling)

Fill an 8 oz highball glass with crushed ice. Add scotch, lime juice, and top with ginger beer. Gently stir to mix and chill all ingredients. Garnish with a wedge of lime.

 

March 9, 2012

American Spirit Whiskey – a white whiskey to love

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Charlie and Jim met at the University of Georgia. As good college students tend to do, they bonded over a common love. Whiskey.  After a good deal of talking and enjoying single malts, Irish whiskey, bourbon and some rye, it became clear to the two what the next step should be. Create a whiskey of their own. And American Spirit Whiskey was born.

Basically these guys take about 60% fine bourbon-quality “white dog” and add in 30% rye, then some barley . It is “ultra-filtered” to smooth out the usual harsh bite of white whiskey. Imagine that at one end of the spectrum is harsh, un-aged corn mash and at the other end is a smooth silky vodka. ASW white whiskey falls somewhere in the middle.

I first tried it neat, bracing myself for the raw, edgy taste associated with white whiskey. What a surprise! Smooth, refined, and easy to sip. Add a small chip of ice and the flavors open up beautifully. It’s true that this is a versatile whiskey. Easy to enjoy alone, but a fresh addition to traditional cocktail recipes and new creations.

I brought a bottle home to the lab and first tried mixing up a traditional White Manhattan – white whiskey, Benedictine, Dolin blanc vermouth, orange bitters. The result was a surprisingly smooth cocktail, refined and worthy of being served in a martini glass and not a mason jar.

The Southern Sour

The Southern Sour

Going off the map
Since this was my first time working with white whiskey, I wanted to try a “lighter” end idea to see how well the ASW blended. I was in the mood for a sour and had a crate of fresh eggs, so why not try my version using the ASW. The white whiskey provides a nice foundation for a sour and does not overwhelm. Both of these recipes turned out so well that I enjoyed one or two each night this week!

Southern Sour
2 oz American Spirit Whiskey
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1/2 oz orgeat (I make my own, but Fee Bros is great)
1 egg white
Cherry Bitters
Place all the ingredients (except the bitters) in a shaker with no ice. Dry shake. Then add ice and shake violently. Strain into a coupe and sprinkle with a bit of cherry bitters.

Georgia Sour
2 oz American Spirit Whiskey
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1/2 oz PEANUT orgeat (made in the OLN lab)
1 egg white
Peach Bitters
Place all the ingredients (except the bitters) in a shaker with no ice. Dry shake. Then add ice and shake violently. Strain into a coupe and sprinkle with a bit of peach bitters.

Where to get your hands on ASW
You can purchase your own bottle at several of our favorite shops – Five Points Bottle Shop (Athens), H&F Bottle Shop,  and Tower Beer and Wine. Check the ASW site for a long list of locations.

Cocktails using ASW are being served up across Atlanta at fabulous cocktails spots including Empire State South, Flip, Family Dog, H Harper Station, Holeman & Finch, Local Three, and Woodfire Grill.

If you have your own collection of whiskey at home, we encourage you to add this to your shelf.

Special thanks to Melissa Libby and Associates, and to the folks at Latitude for the introduction to American Spirit Whiskey.

 

 

March 8, 2012

Toasting Bar Mistress Ada Coleman on International Women’s Day

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Ada "Coley" Coleman

Ada "Coley" Coleman

March 8th is International Women’s Day. It is a day to celebrate the achievements of women throughout history and across nations. Of course, when we ponder the achievements in the women’s movement, our thoughts turn to the fabulous Ada “Coley” Coleman.

Ada Coleman, known to her friends and customers as “Coley,” is perhaps the most famous and the best-known female bartender of all time. In the pre-prohibition age, it was a man’s world behind the bar. Well, evidently someone failed to let her know that, or she just didn’t care. And for that we salute her.

Rupert D'Oyly Carte

Rupert D'Oyly Carte, owner of The Savoy American Bar

Ada was 24 when she began tending bar at Claridge’s in 1899. Her father had been employed at Rupert D’Oyly Carte’s golf club. Carte offered her the position at his hotel, The Claridge. She made her first cocktail at The Claridge – a Manhattan. We love her for that. And it must have been a good one. She moved on to another of Carte’s properties in 1903. The bar was none other than The Savoy’s American Bar where she was named head bartender. Ada served in that position until 1926, when she was 51 years old. Her time at the Savoy overlapped with Harry Craddock, who some say she mentored.

Years later when Craddock produced his Savoy Cocktail Book, he listed Ada’s most famous cocktail creation, The Hanky Panky. This classic cocktail is part of our Vintage Cocktail Project. We reviewed the Hanky Panky last year. (click here for post) Her drink is still served today at The Savoy. In an interview with The People newspaper in 1925, Ada shared her story of the Hanky Panky:

“The late Charles Hawtrey… was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, ‘Coley, I am tired. Give me something with a bit of punch in it.’ It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, ‘By Jove! That is the real hanky-panky!’ And Hanky-Panky it has been called ever since.”

Charles Hawtrey

Charles Hawtrey

Her sparkling personality and kind-hearted nature made her a favorite of the guests. Over the years she made cocktails for celebrities, authors, princes and millionaires. When she was not behind the bar, she was at home entertaining theater people. Her parties were filled with song, dance, and music.

Ada Coleman was the only female head bartender of The Savoy. She truly is a legend and an example of women who have broken through and made history. She is also proof that a good drink can be healthy, as she lived to the age of 91.

And so, Ada, we lift a “Hanky Panky” and salute you and all women bartenders today!

 

February 21, 2012

Celebrating Mardi Gras with a New Orleans Hurricane

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Mardi Gras. Fat Tuesday. The last day to indulge, imbibe, and get intoxicated before midnight strikes and Ash Wednesday arrives. You can’t fully celebrate Mardi Gras without a cocktail in hand. And what cocktail is more fitting than the New Orleans Hurricane.

Back in the 1940s, New Orleans bar owner Pat O’Brien faced an inventory issue of way too much rum. Distributors found themselves with lots of post-prohibition rum and would force bar owners to purchase large quantities of it before they could purchase the more popular scotch and whiskey. Because he had to move this inventory quickly, he created a recipe for a drink to use up the rum. His creation was poured into a hurricane-lamp shaped glass and The Hurricane was born. He gave the drink away to sailors and the drink caught on.

Today The Hurricane is a staple of the French Quarter. While you can still get your souvenir hurricane glass inside a bar, the drink is now mostly served in plastic throw-away cups so it can be consumed on the streets of the French Quarter. The original recipe called for two parts rum (half light, half dark), one part passion fruit juice, and one part lime juice. While this is definitely a sweeter drink, it is not nearly as syrupy sweet as what is served now. The current recipe at Pat O’Brien’s calls for the house-made powder-mix packaged and sold to the public. (No fresh ingredients; just artificial colors and flavors. It really does deserve to be in a plastic cup.)

Original Hurricane
1.5 oz light rum
1.5 oz dark rum
1 oz passion fruit juice or syrup
¾ oz lime juice
Shake with ice and strain into a Hurricane glass filled with ice.

Contemporary Hurricane
1.5 oz light rum
1.5 oz dark rum
1 oz orange juice
1 oz fresh lime juice
1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup
1 oz simple syrup
1 teaspoon grenadine
Serve over crushed or cracked ice and garnish with an orange slice and stemmed cherry.

Cocktail conversation
During prohibition in the 1930s, the club was known by the name “Mr. O’Brien’s Club Tipperary.” As with most underground drinking establishments of that time, a password was required for entry. The Pat O’Brien Bar opened December 3, 1933, only two days before the end of Prohibition.

Happy Fat Tuesday. And as they say in the French Quarter, laissez les bon temps rouler!

 

February 19, 2012

Cocktails and tequila shine at Alma Cocina

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Alma Cocina, located downtown in the 191 Building on Peachtree next to the Ritz and just south of Hard Rock Cafe, quickly won my heart when they opened in December. I have to admit up front, I’ve never been much of a tequila drinker. I also have to say that I try to avoid the downtown convention strip of chain restaurants designed to lure in tourists for a mediocre dining experience. So when we made our first (of now four) visits to Alma Cocina, I was initially hesitant.

This latest venture from Fifth Group lives up to the reputation of the company’s other successful ventures. The atmosphere is warm, inviting, and comfortable. The three woody dining areas and the bar are also conversation-friendly. Even with background music, you don’t have to yell across the table to be heard. The staff is incredibly accommodating and welcoming.

Alma Cocina’s fresh ingredients and regional flavors bring a new contemporary feel to traditional Mexican cuisine. Most dishes are served small plate so sharing is encouraged. We won’t go into detail on the food menu except to say it was all well received by our table. Lots of new favorite dishes!

Mr. Winston Salem

Most important to us are the fabulous and creative cocktails. The treatment of tequila throughout the menu is innovative and impressive. From fresh fruit and Tiki-style, to smoky and spicy, there is a tequila drink on the menu for everyone.

We managed to work our way through a good portion of the cocktail menu and found these to be highlights for us:

Mr. Winston Salem
Having enjoyed several tobacco-infused bourbons and ryes, I was anxious to sample a tobacco-infused tequila. This infusion is blended with vanilla brandy, Del Maguey Crema, pineapple juice, salty saffron, and a salted rim. The initial flavor is a soft tobacco smoothed out by the vanilla and balanced with the pineapple. I had a difficult time distinguishing much of the saffron. It was nice that the smoky flavor seemed to build closer to the bottom of the glass. I enjoyed this cocktail two more times on following visits.

Lay of the Land

The Lay of the Land
I’m pretty sure this was our favorite drink, or at least my favorite drink of the night. Smooth Herradura silver tequila plus Poire William liqueur, jalapeno and cucumber play so well together in this creation. The pear provides the right amount of subtle sweetness to balance out the ingredients. It is served in a glass beautifully rimmed with a red hibiscus salt made in-house.

Espirito Santo
I love a good cachaca cocktail. This one is exceptionally good. The Leblon cachaca is paired with strawberries, ginger, and hand-squeezed lime juice. The flavor of the cachaca and lime is really nice. There is a slight sweetness from the strawberries, but the strawberry and ginger flavors are downplayed.

Swim-Up Bar

The Swim-Up Bar
On the other end of the spectrum is the tongue-in-cheek salute to Tiki drinks. The base is a house-infused ginger rum coupled with a secret colada mix. The cocktail is served blended and in a tall glass of crushed ice adorned with lots of fruit, greenery, and the required tacky umbrella. It is a deliciously sarcastic drink that hints at cardamom, cinnamon, ginger and other notes of Christmas. Hmm. A Christmas Tiki drink. I like it.

El Centro

El Centro
This creation is somewhat of a nod to the Moscow Mule. Herradura Reposado and Fidencio Mezcal are mixed with fresh ginger and a touch of chamomile aromas. The drink is served in the traditional style of a Moscow Mule but in a pewter cup instead of copper. Nicely balanced and a touch of the smoke from the mescal.

Dios Mio
This was a great combination – Fidencio Classico mezcal, house-made pomegranate molasses, house-made ginger elixir. Yep. It works. It works really well.

Nesting Instinct

Nesting Instinct
Of all of the cocktails we tasted, this was the strongest and most liquor-forward in taste. While I liked it, this one will not appeal to everyone. The flavor profile is as abstract as the presentation of the drink itself. The recipe calls for Beefeaters gin, Del Maguey Mezcal, and Herradura Reposado. Sort of a Mexican martini? The drink is garnished with an aromatic nest of grapefruit peel. Beautiful to admire, but somewhat difficult to maneuver.

Keep Your Head Down
There was no way to leave without sampling the one bourbon drink on the menu. So glad I did. Woodford Reserve, Rothman’s Orchard Apricot liqueur, pineapple juice, Falernum, demerara syrup, and island bitters. What stood out was the combination of the pineapple and the bourbon. The other ingredients enhanced and brightened up the cocktail. Really refreshing and light for a bourbon-based drink.

Finally, The Cube
My first cube drink was at another Fifth Group restaurant, Ecco, and involved saffron gin and habanero syrup/saffron ice cube. The idea is to take a flavor packed ice cube and pour a spirit over it. As the cube melts the flavors blend and the taste is constantly changing. You can be patient and let it dissolve on its own, or use the small spoon provided to chip away at the cube. Either way it is a great concept and fun for those of us who are attention-challenged and like to play with our drinks.

Alama Cocina offers three of the Cube drinks, all served from the dessert menu as after dinner drinks. I opted for the Anejo: Tequila Don Julio  with a cube of coffee, maple, and caramel. This smooth tequila is rich with flavors of butterscotch, orange, and honey. It marries well with the coffee-maple-caramel cube. The perfect dessert for me!

We’ve paid several visits to Alma Cocina in the three months. The quality of the food, cocktails, service is excellent and remains consistent. Looking forward to more evenings here and creative cocktails.

 

February 17, 2012

Vintage Cocktail Project: La Floridita Daiquiri

Posted by Katruska under Vintage Cocktail Project | Tags: , , |
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You can’t talk cocktails without giving a nod to the daiquiri. Granted, for years my “nod” was a shaking of the head in disapproval as I watched slushy mixtures of frozen daiquiris come out of machines, or being prepared with pre-made commercial mixes. Remember the Fat Tuesdays Daiquiri Bars with the slushy machines churning out disgusting mixes of syrups and rum?

The creation of the original daiquiri had nothing to do bright colored concoctions and fruity syrups masking all taste of alcohol. Nope. The real thing was created at the turn of the twentieth century by copper mine engineers in Cuba. They used the ingredients most readily available – rum, limes, and cane sugar. That simple. And simply fabulous.

Spencer Tracy, Ernest & Mary Hemingway at La Florida in Havana

The La Florida Bar, the daiquiri, and Papa Hemingway
The LaFlorida Bar, in Havana, was Ernest Hemingway’s go-to spot for drinking. Specifically for enjoying daiquiris. Frozen. He is said to have only indulged in them there, and only when mixed by the head bartender and later owner, Constantino Ribalaigua. Locals referred to the bar as La Floridita.

In 1934, while Constantino was head bartender, the guide “Bar La Florida Bar Cocktails” was published and included a few variations of daiquiris, each identified by number. The one Ted Haigh publishes in his book is the #4, which he notes is the exact lost recipe from the 1934 guide.

La Floridita Daiquiri

La Floridita Daiquiri
2 oz rum (Havana Club – contraband – or Brugal preferred)
the juice of ½ a lime (or whole lime if small)
1 teaspoon sugar
1 teaspoon maraschino liqueur
Blend with crushed ice. Serve in a coupe or champagne glass. Garnish with lime wheel and maraschino cherry.

Refreshing. Simple. Easy to drink and enjoy the quality rum. You can adjust the amount of sugar according to your preference in tartness of the drink.

Cocktail conversation
You may have seen recipes which call for the use of lemons and not limes. The Cuban word for lime is limon. Guess what the Cuban word for lemon is? Yep. Limon. The difference between the two is the modifying word following limon. A lime is a limon verde. The translation to English was not precise and when Trader Vic Bergeron published his Bartender’s Guide (1947) he listed lemons and not limes in the daiquiri recipe. The mistake was not corrected until 1972.

Bar La Florida Cocktail Bar Guide
Our friend Stevenson Rosslow (general manager at Wrecking Bar) is fortunate enough to own a copy of the 1934 La Florida bar guide. It was a birthday gift that he still keeps carefully under wrap. On one of our visits with Stevenson, he graciously pulled the guide out and let us look through the pages of cocktail recipes. Truly a treasure!

 

February 13, 2012

Vintage Cocktail Project: Lucien Gaudin Cocktail

Posted by Katruska under Vintage Cocktail Project | Tags: , , , |
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Lucien Gaudin

I was required to take a physical education class in college. It didn’t take long for me to peruse the course catalog and decide that fencing was the sport for me. After all, as a theater major, who knew when I might need those mad fencing skills on stage. Unfortunately, my fencing career was brief. Had I known then about this fabulous cocktail named after fencing Olympian Lucien Gaudin, I’m sure I would have excelled at the sport. Or passed out on the mat.

Lucien Gaudin was a French fencer who competed in the 1920, 1924, and 1928 Olympics. He received gold medals in foil individual and in epee individual in the 1928 Summer Olympics in Amsterdam. In 1924 he claimed the gold in foil team and in epee team at the Paris Summer Olympics.

Someone, somewhere, decided these achievements deserved a cocktail. We agree.

Lucien Gaudin Cocktail

Lucien Gaudin Cocktail
1 oz gin
1/2 oz Cointreau
1/2 oz Campari
1/2 oz dry vermouth
Stir in a mixing glass with ice and strain into a chilled cocktail glass. Garnish with an orange twist.

The gin and Campari make this cocktail very similar to a Negroni (one of my favorites). I like the twist the Cointreau and the dry vermouth provide. The initial taste is the sweetness of the Cointreau but it very quickly blends with the Campari to present a bitter orange rind flavor. The shines on the back end.

While I may not pick up my foil anytime soon, I will definitely be lifting this cocktail frequently, saluting Lucien and his many gold medals.

Next up: La Floridita Daiquiri

 

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