tag:blogger.com,1999:blog-55542785647314508642024-03-19T14:53:43.577-07:00Mystery Punch!This is where Jason Littrell puts his news, offensive opinions, and press too.Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-5554278564731450864.post-40313184366336153482009-07-16T15:13:00.000-07:002009-07-16T15:14:29.907-07:00Slash Food<h2><span id="ppt19094470">Tales of the Cocktail 2009 - Day Two</span></h2><p class="byline">Posted Jul 10th 2009 12:30PM by <a href="http://www.slashfood.com/bloggers/sara-bonisteel">Sara Bonisteel</a><br />Filed under: <a href="http://www.slashfood.com/category/cocktails/">Cocktails</a>, <a href="http://www.slashfood.com/category/spirits/">Spirits</a>, <a href="http://www.slashfood.com/category/food-news/">Food News</a></p><!--START HERE--> <table style="margin: 0px 0px 12px;" align="center"> <tbody> <tr> <td><img src="http://www.blogcdn.com/www.slashfood.com/media/2009/07/071009-cocktail.jpg" alt="jason littrell" vspace="4" border="0" hspace="4" /></td> </tr> <tr> <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>The Randolph's Jason Littrell at Tales of the Cocktail. Photo: Sara Bonisteel</em></span></td> </tr> </tbody> </table> <!--END HERE-->We're moving a little slower today -- in part because it's sweltering in New Orleans. We'd hate to blame the 40 different libations created by mixologists amid a Mardi Gras exhibition at the <a target="_blank" href="http://lsm.crt.state.la.us/presbex.htm">Presbytere</a> for a spirited happy hour at <a target="_blank" href="http://www.talesofthecocktail.com/">Tales of the Cocktail</a>, but that might be at play too.<br /><br />Yesterday saw seminars on the hows of alcohol -- how to taste, how to pair, how to make vegan clover clubs (substitute soy lecithin for the egg whites). It also saw some of the world's most famous mixologists shaking their stuff -- <a target="_blank" href="http://www.kingcocktail.com/">Dale DeGroff</a>, <a target="_blank" href="http://www.talesofthecocktail.com/people/moderators/881">David Wondrich</a>, <a target="_blank" href="http://www.theliquidchefinc.com/">Junior Merino</a>. Keep following us on Twitter. And click on for a gallery of on-the-scene photos.<br /><br />Taken From: http://www.slashfood.com/2009/07/10/tales-of-the-cocktail-2009-day-two/Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-1662209550289400622009-06-26T18:01:00.000-07:002009-06-26T18:03:22.877-07:00Is NY Mag really a big deal?Apparently, my friend from Texas texted me about this...<br /><br />http://nymag.com/daily/food/2009/06/summer_cocktails.html<br /><br /><!-- end #blog-header-nav-next --> <div class="blog-header-illo takeout"><img src="http://images.nymag.com/daily/food/images/grub_street_illo_takeout.gif" /></div> <!-- end #blog-header-nav --> <script type="text/javascript"> var galleryData = { 'galleryID':38768, 'galleryParent':'http://nymag.com/daily/food/2009/06/summer_cocktails.html', 'galleryHeadline':'What to Drink While It’s Warm Out', 'photos':[ {'id':1, 'photo':'http://nymag.com/daily/food/20090625_barartisanal_560x373.jpg', 'thumb':'', 'title':'Twig & Berries', 'caption':'Bombay Gin\<br\> Blackberries\<br\> Thyme \<br\>Champagne\<br\>\r\n\r\n\<em\>Bar Artisanal, 268 W. Broadway, nr. Sixth Ave.\<\/em\>', 'type':'image', 'credit':'Photo: Melissa Hom', 'related_text':'', 'related_url':'', 'tags':[]} , {'id':2, 'photo':'http://nymag.com/daily/food/20090625_deathandco_560x373.jpg', 'thumb':'', 'title':'Seersucker', 'caption':'Flor de Cana 4 Year White Rum\<br\>\r\nHomemade Cinnamon Bark Syrup\<br\>\r\nMuddled Fresh Strawberries\<br\> Fresh Lemon Juice\<br\>\r\n\r\n\<em\>Death & Co., 433 E. 6th St., nr. Ave. A\<\/em\>', 'type':'image', 'credit':'Photo: Melissa Hom', 'related_text':'', 'related_url':'', 'tags':[]} , {'id':3, 'photo':'http://nymag.com/daily/food/20090625_jane_560x373.jpg', 'thumb':'', 'title':'Hedwig', 'caption':'42 Below Manuka Honey Vodka\<br\>\r\nFresh Dill\<br\>\r\nStrawberry Puree\<br\>\r\n\r\n\<em\>Jane Hotel, 113 Jane St., nr. West St.\<\/em\>\r\n', 'type':'image', 'credit':'Photo: Melissa Hom', 'related_text':'', 'related_url':'', 'tags':[]} , {'id':4, 'photo':'http://nymag.com/daily/food/20090625_levanteast_560x373.jpg', 'thumb':'', 'title':'Cantaloupe Palooza', 'caption':'Patron Reposado Tequila\<br\>\r\nMuddled Cantaloupe\<br\> Simple Syrup\<br\> Sour\<br\>\r\n\r\n\<em\> LEVANTeast at Thor, 107 Rivington St., nr. Ludlow St.; \<\/em\>', 'type':'image', 'credit':'Photo: Melissa Hom', 'related_text':'', 'related_url':'', 'tags':[]} , {'id':5, 'photo':'http://nymag.com/daily/food/20090625_pravda_560x373.jpg', 'thumb':'', 'title':'Coconut Martini', 'caption':'House-Infused Coconut Vodka\<br\>Lime\<br\>Pineapple Juice\<br\>Coconut Flakes\<br\>\r\n\r\n\<em\>Pravda, 281 Lafayette St., nr. Prince St.\<\/em\>\r\n', 'type':'image', 'credit':'Photo: Melissa Hom', 'related_text':'', 'related_url':'', 'tags':[]} , {'id':6, 'photo':'http://nymag.com/daily/food/20090625_randolph_560x373.jpg', 'thumb':'', 'title':'Cilantro and Beer', 'caption':'Muddled Cilantro\<br\>\r\nSimple Syrup\<br\>\r\nFresh Lime Juice\<br\>\r\nPartida Anejo Tequila\<br\>\r\nTopped with Negra Modelo\<br\>\r\n\r\n\<em\>The Randolph at Broome, 349 Broome St., nr. Elizabeth\<\/em\>', 'type':'image', 'credit':'Photo: Melissa Hom', 'related_text':'', 'related_url':'', 'tags':[]} , {'id':7, 'photo':'http://nymag.com/daily/food/20090625_ritzcarlton_560x373.jpg', 'thumb':'', 'title':'Wild Berry Mojito', 'caption':'10 Cane Rum\<br\>\r\nSimple Syrup\<br\>\r\nFreshly Squeezed Lime\<br\>\r\nSeasonal Berries\<br\>\r\nSpearmint Leaves\<br\>\r\nSoda Water\<br\>\r\n\r\n\<em\>Ritz-Carlton Bar, 50 Central Park South, nr. Sixth Ave.\<\/em\>', 'type':'image', 'credit':'Photo: Melissa Hom', 'related_text':'', 'related_url':'', 'tags':[]} ]}; </script> <script type="text/javascript" src="http://cache.nymag.com/js/2/swfobject.js"></script> <script type="text/javascript" src="http://cache.nymag.com/js/2/gallery.js"></script> <div id="entry_content"> <div class="entry right-aligned-image" id="entry-38768"> <div class="entry-content"> <div class="entry-body"> <div class="entry-header" style="width: 365px;"> <h2 class="entry-title">What to Drink While It’s Warm Out</h2> <h4>6/25/09 at 6:39 PM</h4> <h5><span class="no_comments" style=""><a href="http://nymag.com/daily/food/2009/06/summer_cocktails.html#add-comment" class="extra">Comment</a></span> <span class="one_comment" style="display: none;"><a href="http://nymag.com/daily/food/2009/06/summer_cocktails.html#comment-list" class="extra"><strong class="article_comment_count">00</strong>Comment</a></span> <span class="multiple_comments" style="display: none;"><a href="http://nymag.com/daily/food/2009/06/summer_cocktails.html#comment-list" class="extra"><strong class="article_comment_count">00</strong>Comments</a></span> <script type="text/javascript"> get_comment_count({ container_id: "entry-38768", article_url: "http://nymag.com/daily/food/2009/06/summer_cocktails.html" }); </script></h5> </div><!-- /end .entry-header --> <div class="image" style="width: 192px;"> <div class="photo-gallery-link"> <a href="http://nymag.com/daily/food/2009/06/summer_cocktails.html#photo=1" onclick="writePhotos()"> <img src="http://images.nymag.com/images/2/daily/2009/06/20090625_summercocktails_190x190.jpg" alt="What to Drink While It’s Warm Out" /><span style="width: 190px;">Watch the slideshow</span></a></div><!-- /end .list-gallery-link --> <p class="caption"><span class="photo_credit">Photo: Melissa Hom</span></p> </div><!-- end .image --> <p>The sun’s reappearance reminds us (as does <a href="http://nymag.com/guides/summer/">this week’s magazine</a>) that it is summer, after all. So toss off your clothes and order a Hedwig at the <a href="http://nymag.com/daily/food/2009/06/macpherson_and_goode_open_jane.html">Jane Hotel</a>, because it's fun to say. Try Jason Littrell’s beer-and-cilantro concoction at the <a href="http://nymag.com/listings/bar/the-randolph-at-broome/index.html">Randolph at Broome</a>, and see how many coconut martinis you can handle at <a href="http://nymag.com/listings/bar/pravda/index.html">Pravda</a>. Watch the slideshow for more ideas. If it’s summer, we all ought to be drinking. </p> <!-- start slideshow menu --> <div class="launch-slideshow"> <h5><a href="http://nymag.com/daily/food/2009/06/summer_cocktails.html#photo=1" onclick="writePhotos()">Watch the Slideshow »</a></h5> </div> <!-- end slideshow menu --> </div> </div><!-- /end .entry-content --> <div class="entry-footer"> <h5 class="byline">By: <a href="http://nymag.com/author/aileen%20gallagher">Aileen Gallagher</a></h5></div></div></div>Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-47915470300027434362009-06-19T10:12:00.000-07:002009-06-26T18:01:34.573-07:00The Bar show was a bar-joke, but we did have SOME fun.<h2 class="storytitle" id="post-245">From: the Dizzy Fizz (.com)<br /></h2><h2 class="storytitle" id="post-245"><a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/" rel="bookmark" title="Permanent Link: Dizzy Recap: The New York Bar Show">Dizzy Recap: The New York Bar Show</a></h2> <p><img class="aligncenter size-full wp-image-261" title="barshowelba" src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowelba1.jpg?w=470&h=352" alt="barshowelba" width="470" height="352" /></p> <p style="margin: 0pt; font-family: Baskerville; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal;">If you ever wanted proof of the clash between the crafty cocktail world and the superficial land of clubdom, it was at last week’s New York Bar Show, an annual food and beverage trade show. Nonetheless, buzzing through aisles of drink samples and girls in bikinis at Jacob Javits Convention Center certainly isn’t the worst way to spend an afternoon. I had hopes of bringing you some news of hot-off-the-presses, must-try spirits or fancy bar gadgets, but alas, I really didn’t learn anything new. What I did absorb (besides several sippy cups of tequila, gin, pisco, absinthe, beer, and vodka) is that the mixology side of the bar business has a long way to go to educate mainstream consumers that it’s worthy of as much attention as the pretty girls who pour your shots. Leading the cocktail teach-in at the Bar Show was the non-stop presentation by the New York chapter of the U.S. Bartender’s Guild. When I strolled by, I found mixologist (and talented <a href="http://www.weshootcocktails.com/index.html" target="_blank">photographer</a>) Elba S. Giron mixing the <a href="http://thedizzyfizz.wordpress.com/2009/06/04/dizzy-recap-veev-taste-test-tally/" target="_blank">Joie de Veev</a> cocktail, of all things, while mixologists Jonathan Pogash and Jason Littrell handed out information and chatted with passersby. Other highlights included: Mekhong Spirit of Thailand cocktails, Pisco Sours with Gran Sierpe, and Daiquiris with Don Q Rum courtesy of James Menite of Porter House. Workshop sessions (which I didn’t attend) featured mixologists such as Gary Regan, Charlotte Voisey, Junior Merino, Tad Carducci, Brian Van Flandern, and Martin Miller’s brand ambassador Jon Santer. Entertainment came in the form of ice luges, beer pong, Hustlers Club girls, and an inflatable bull (which was just for display, I think). Whether or not this show was the right place to spread the good word of fresh-ingredient cocktails or not, props must be given to the USBGNY for putting in the effort. I would love to see more of a cocktail culture presence next year, or perhaps a separate event will emerge. <a href="http://www.blinkx.com/video/a-summer-cocktail-from-the-new-york-bar-show/pVpU4qkO3y8Tn4vhsSP8GA" target="_blank">Check out this video</a> of Jason Littrell at the Bar Show making a Southside using Bols Genever.</p> <p style="margin: 0pt; font-family: Baskerville; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </p> <div class="snap_preview"><style type="text/css"> #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } </style> <!-- see gallery_shortcode() in wp-includes/media.php --> <div id="gallery-1" class="gallery galleryid-245 snap_nopreview"><dl class="gallery-item"><dt class="gallery-icon"> <a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/barshowelba/" title="barshowelba"><img src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowelba1.jpg?w=150&h=112" class="attachment-thumbnail" alt="" title="barshowelba" width="150" height="112" /></a> </dt></dl><dl class="gallery-item"><dt class="gallery-icon"> <a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/barshowabsinthe/" title="Absinthe glassware"><img src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowabsinthe.jpg?w=150&h=112" class="attachment-thumbnail" alt="" title="Absinthe glassware" width="150" height="112" /></a> </dt></dl><dl class="gallery-item"><dt class="gallery-icon"> <a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/barshowbluecoat/" title="Bluecoat Gin"><img src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowbluecoat.jpg?w=112&h=150" class="attachment-thumbnail" alt="" title="Bluecoat Gin" width="112" height="150" /></a> </dt></dl><br /><dl class="gallery-item"><dt class="gallery-icon"> <a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/barshowbikini/" title="Bikini babes"><img src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowbikini.jpg?w=150&h=112" class="attachment-thumbnail" alt="" title="Bikini babes" width="150" height="112" /></a> </dt></dl><dl class="gallery-item"><dt class="gallery-icon"> <a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/barshowluge/" title="Ice luge"><img src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowluge.jpg?w=112&h=150" class="attachment-thumbnail" alt="" title="Ice luge" width="112" height="150" /></a> </dt></dl><dl class="gallery-item"><dt class="gallery-icon"> <a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/barshowbeer/" title="Southampton Double White Ale"><img src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowbeer.jpg?w=150&h=112" class="attachment-thumbnail" alt="" title="Southampton Double White Ale" width="150" height="112" /></a> </dt></dl><br /><dl class="gallery-item"><dt class="gallery-icon"> <a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/barshowjames/" title="James Menite"><img src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowjames.jpg?w=112&h=150" class="attachment-thumbnail" alt="" title="James Menite" width="112" height="150" /></a> </dt></dl><dl class="gallery-item"><dt class="gallery-icon"> <a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/barshowvieuxcarre/" title="Vieux Carre Absinthe"><img src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowvieuxcarre.jpg?w=150&h=112" class="attachment-thumbnail" alt="" title="Vieux Carre Absinthe" width="150" height="112" /></a> </dt></dl><dl class="gallery-item"><dt class="gallery-icon"> <a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/barshowusbgny/" title="USBGNY"><img src="http://thedizzyfizz.files.wordpress.com/2009/06/barshowusbgny.jpg?w=112&h=150" class="attachment-thumbnail" alt="" title="USBGNY" width="112" height="150" /></a></dt></dl><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />From:<br /><h2 class="storytitle" id="post-245"><a href="http://thedizzyfizz.wordpress.com/2009/06/17/dizzy-recap-the-new-york-bar-show/" rel="bookmark" title="Permanent Link: Dizzy Recap: The New York Bar Show">Dizzy Recap: The New York Bar Show</a></h2> <br /> </div></div>Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-43716857242803052032009-06-05T10:30:00.001-07:002009-06-05T10:30:57.004-07:00Shake it, don't break it.<strong class="headingFeatureTitle">A Mixologist’s Shake, And What Goes Into It: </strong><br /> <em class="menuTitleGray">Featuring 33 Cocktail Shakes Across New York City</em><br /> <table class="byLine" width="740" border="0"> <tbody><tr> <td colspan="2"><p>by JJ Proville with Will Blunt</p></td> </tr> </tbody></table> <span class="tinyText">June 2009<br /> <br /> </span> <table width="400" align="right" border="0"> <tbody><tr class="RecipeExtraPad"> <td class="MenuBorder" valign="middle" align="left"><p class="Chef"><span class="headingFeatureTitle"><span class="moreLinks"><a name="VideoStart" id="more"></a></span>VIDEO</span> <table width="400" bgcolor="#ffffff"> <tbody><tr> <td bgcolor="#ffffff"><div id="set2"> <p id="preview"><embed type="application/x-shockwave-flash" src="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/videos/player.swf" style="" id="player" name="player" quality="high" allowfullscreen="true" allowscriptaccess="always" flashvars="file=/features/mixology/mixologist-shaking-styles/videos/Full-Mixology-Shaking.flv&icons=true&image=/features/mixology/mixologist-shaking-styles/videos/main-screen-shaker.jpg" width="400" height="266"></embed></p> <p> <script type="text/javascript"> var s1 = new SWFObject('/features/mixology/mixologist-shaking-styles/videos/player.swf','player','400','266','9'); s1.addParam('allowfullscreen','true'); s1.addParam('allowscriptaccess','always'); s1.addParam('flashvars','file=/features/mixology/mixologist-shaking-styles/videos/Full-Mixology-Shaking.flv&icons=true&image=/features/mixology/mixologist-shaking-styles/videos/main-screen-shaker.jpg'); s1.write('preview'); </script> <span class="ChefAdaptedby8">editing by Laurence Wallace</span><br /> <br /> <u class="ChefAdaptedby8"><strong>Click to Load Videos</strong></u><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Full-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Full Video Composition of Shaking Styles</a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Adam-Ramsey-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Adam Ramsey, <em>Flatiron Lounge</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Aisha-Sharpe-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Aisha Sharpe, <em>Contemporary Cocktails</em></a> <br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Albert-Trummer-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Albert Trummer, <em>Apothéke</em> </a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Alex-Day-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Alex Day, <em>Death & Company</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Amaury-Robayo-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Amaury Robayo,<em> Macondo</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Artemio-Vasquez-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Artemio Vasquez, <em>Yerba Buena</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Brian-McGrory-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Brian McGrory, <em>Madam Geneva</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Brian-Miller-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Brian Miller, <em>Death & Company</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Charles-Hardwick-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Charles Hardwick, <em>Blue Owl</em> </a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Dale-DeGroff-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Dale DeGroff, <em>KingCocktail</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Dushan-Zaric-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Dushan Zaric, <em>Employees Only</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Eben-Freeman-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Eben Freeman, <em>Tailor</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Giuseppe-Gonzalez-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Giuseppe Gonzalez, <em>Dutch Kills</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Hari-Nathan-Kalyan-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Hari Nathan Kalyan, <em>The Randolph at Broome</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Jason-Kosmas-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Jason Kosmas, <em>Employees Only</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Jason-Littrell-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Jason Littrell, <em>The Randolph at Broome</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Jim-Meehan-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Jim Meehan, <em>PDT</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Joaquin-Simo-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Joaquin Simo, <em>Death & Company</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Junior-Merino-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Junior Merino, <em>The Liquid Chef</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Kenta-Goto-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Kenta Goto, <em>Pegu Club</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Matty-Gee-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Matty Gee, <em>The Randolph at Broome</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Maxwell-Britten-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Maxwell Britten, <em>Jack the Horse Tavern</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Michael-Cecconi-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Michael Cecconi, <em>Back Forty</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Miguel-Aranda-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Miguel Aranda, <em>Apothéke</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Orson_Salicetti.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Orson Salicetti, <em>Apothéke</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Phil-Ward-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Phil Ward, <em>Mayahuel</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Richard-Boccato-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Richard Boccato, <em>Dutch Kills</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Sam-Ross-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Sam Ross, <em>Little Branch</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Shinichi-Ikeda-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Shinichi Ikeda, <em>B Flat</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Somer-Perez-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Somer Perez, <em>Couture Cocktails</em> </a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Takaaki-Hashimoto-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Takaaki Hashimoto, <em>B Flat</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Theo-Ellis-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Theo Ellis, <em>Apothéke</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Tona-Palomino-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Tona Palomino, <em>wd-50</em></a><br /> <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Willy-Shine-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"><img src="http://www.starchefs.com/product_education/hobart/slicer/images/gray_carrot.jpg" width="4" border="0" height="7" /> Willy Shine, <em>Contemporary Cocktails</em></a><br /> </p></div></td> </tr> </tbody></table> </p></td> </tr> </tbody></table>Late spring at StarChefs.com always means an editorial sweep across New York City, harvesting material for the upcoming editorial calendar year and tasting with candidates for our 2009 Rising Stars. We attended events and tastings armed with Flip video cameras, and the second the shakers were sealed, we started filming, regardless of how dark or loud the bar was. The result is a compendium of shaking styles that reflects work histories, philosophies, personalities—even blood alcohol levels at the time of shooting. <p>There are three physical factors at work in a well-made cocktail: water content, ingredient distribution and temperature. While some spirits require only a stir to acheive a balance of these factors, others can only attain true cocktail Nirvana with a shake. And, as we learned, a mixologist's shake is like a thumbprint—no two shakes are the same. </p> <p>According to <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Joaquin-Simo-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Joaquin Simo</a> of New York City’s <em>Death & Company</em>, “A shake should wake up a cocktail. Its function is to make it greater than the sum of its parts.” For Simo, shaking is necessary to combine different textures into one.</p> <p>What types of cocktails need shaking? “Any drink that contains an element that can cloud up a drink,” says 2007 New York Rising Star <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Jim-Meehan-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Jim Meehan</a> of <em>PDT</em>, citing citrus, egg whites and cream as the most commonly shaken ingredients.<br /> <br />The theory behind the shake holds that the back-and-forth motion drives an ice cube to chip at the corners, breaking off bits that dilute and chill the liquid. The remaining chunks of ice further chill the liquid as the cocktail becomes aerated and blended.</p> <p>Mixologists agree that different cocktails call for different shakes. Recipes call for varying levels of dilution and temperature, depending on how they are to be consumed. A shaken cocktail served up should get a long and hard shake in order to achieve a nice, frothy consistency, as it won’t have ice to keep it cold. Conversely, for drinks served on ice, the shake should be modified accordingly. In the end, it's about what you’re trying to acheive with the cocktail. </p> <p><a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Albert-Trummer-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Albert Trummer</a> of New York’s <em>Apothéke</em> suggests always using the proper proportions of ice and liquid inside a shaker. That means not too much of either, and no shaking more than two drinks’ worth of alcohol in one tumbler. Shaking should stop when the metal is near frozen. </p> <p>Things get more complicated when you take into account the different types of ice and the process used to make them. On our tastings across the country, we've seen a little bit of everything, from 300-pound slabs of industrial ice broken down with ice picks to house-made <a href="http://www.starchefs.com/events/studio/techniques/takaaki-hashimoto/html/index.shtml" target="_blank" class="BodyTextLinksIn">ice cubes carved into diamonds with sashimi knives</a>. Premium ice machines like those manufactured by Kold-Draft have also become a popular tool for bars that are serious about their cocktail program.<br /> <br /> At <em>Little Branch</em> in New York City, ice is a matter of preference—Mixologist and 2008 New York Rising Star Sam Ross uses single in-house frozen blocks of ice. “It has to be efficient as possible” <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Sam-Ross-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Ross</a> says. “You want maximum chill with minimal dilution”. </p> <p>At Long Island City, NY, bar <em>Dutch Kills,</em> Giuseppe Gonzalez and co-owner <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Richard-Boccato-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Richard Boccato</a> replace the usual mixing glass with a smaller metal tumbler to obtain a better seal on cocktails and a colder temperature. </p> <p>Also, without the metal tumbler, the slow-frozen block ice used at <em>Dutch Kills</em> would simply shatter any mixing glass, especially considering the brute force of certain shakes like <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Giuseppe-Gonzalez-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Gonzalez's</a> or <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Brian-Miller-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"> Brian Miller</a> at <em>Death & Company</em>. If using a mixing glass, double-tempered bottoms are a must.<br /> <br /> Another distinctive style is the “<a href="http://www.cocktail-academy.co.jp/hardshake/index.html" target="_blank" class="BodyTextLinksOut">hard shake</a>.” Developed in Japan to give a whipped mouthfeel to ingredients like cream, the hard shake chills liquids to the point of surface ice formation. In our <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Full-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;"> video </a>featuring shaking styles across New York City, look for the hard shake from <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Eben-Freeman-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Eben Freeman</a>, <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Shinichi-Ikeda-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Shinichi Ikeda</a>, <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Takaaki-Hashimoto-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Takaaki Hashimoto</a>, and <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Kenta-Goto-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Kenta Goto</a>. </p> <p>“Function begets form,” says <em>Back Forty</em>’s <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="menuLinks" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Michael-Cecconi-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Michael Cecconi</a>. The New York mixologist’s high shaking style evolved from the need to avoid colliding with servers and managers passing through the bar during service. <em>Apothéke</em>'s <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Miguel-Aranda-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Miguel Aranda</a> cautiously shakes to the side to avoid spraying patrons should the seal break. </p> As anyone would expect, shaking 200 cocktails a night can cause significant wear on a person’s body. Mixologist <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Alex-Day-Mixology-Shaking.flv'}); player.sendEvent('PLAY', 'true'); return true;">Alex Day</a> of <em>Death & Company</em> adopted his style as a variation on the hard shake, modified to protect him from shaking-related injuries he’s seen occur to colleagues. At <em>Apothéke</em>, <a href="http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStart" class="BodyTextLinksIn" onclick="player.sendEvent('LOAD', {file:'/features/mixology/mixologist-shaking-styles/videos/Orson_Salicetti.flv'}); player.sendEvent('PLAY', 'true'); return true;">Orson Salicetti</a> adopts a martial arts-inspired stance to protect his back.<br /> <br />All shaking technicalities aside, mixologists will always be front-of-the-house employees, at the service of his/her guests. Where cocktails are taken seriously, the shake itself is an integral part of the entertainment factor in the dining/drinking experience. “A shake should be pleasant to watch,” as Meehan puts it. And he’s right. Regardless of how hard the shake is, or who is shaking the drink, patrons will always turn their heads when they hear the familiar "ka-chunk, ka-chunk" sound sailing out from behind the bar.<br /><br />http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml#VideoStartJason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-55430604045727924282009-06-04T15:41:00.000-07:002009-06-04T15:42:26.609-07:00Star Chefs!<strong class="headingFeatureTitle">In Cocktails, Beer Goes a Long Way</strong><br /> <table class="byLine" width="740" border="0"> <tbody><tr> <td><p>By JJ Proville with Will Blunt</p></td> <td valign="middle"><div class="ChefAdaptedby8" align="right"><em> <strong><img src="http://www.starchefs.com/features/mixology/beer-cocktails/images/icon_camera_blk.jpg" width="20" height="14" /> </strong>photos by Vicky Wasik</em></div></td> </tr> </tbody></table> <span class="tinyText">June 2009<br /> <br /> </span> <table width="310" align="right" border="0"> <tbody><tr class="RecipeExtraPad"> <td class="MenuBorder" valign="middle" align="left"><p><span class="menuTitleGray"><span class="moreLinks"><a name="recipes" id="more"></a></span>Recipes</span><br /> <br /> <a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-penn-shandy-michael-cecconi.shtml" class="menuLinks">Penn Shandy</a><br /> <span class="Chef">Mixologist Michael Cecconi of Back Forty – New York, NY</span><br /> <br /> <a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-beer-smoke-jim-meehan.shtml" class="menuLinks">Beer and a Smoke</a><br /> <span class="Chef">Mixologist Jim Meehan of PDT – New York, NY</span><br /> <br /> <a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-beer-cilantro-jason-littrell.shtml" class="menuLinks">Beer and Cilantro</a><br /> <span class="Chef">Mixologist Jason Littrell of The Randolph on Broome – New York, NY</span><br /> <br /> <a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-sun-jill-schulster.shtml" class="menuLinks">Here Comes the Sun</a><br /> <span class="Chef">Mixologist Jill Schulster of JoeDoe – New York, NY</span><br /> <br /> <a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-spring-forward-jill-schulster.shtml" class="menuLinks">Spring Forward</a><br /> <span class="Chef">Mixologist Jill Schulster of JoeDoe – New York, NY</span><br /> <br /> <a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-jimador-shifty-philip-ward.shtml" class="menuLinks">El Jimador's Shifty</a><br /> <span class="Chef">Mixologist Philip Ward of Mayahuel – New York, NY</span><br /> </p> </td> </tr> </tbody></table>In the heyday of updated classic cocktails, and rediscovered interest in tequilas and mezcal, a newcomer is creeping into the mixology scene’s spotlight: beer. Beer cocktails possess a refreshing quality and an affinity for varied flavor pairings, although their diverse flavor profiles and levels of carbonation make them a challenge for bartenders when it comes to mixing with spirits. <p>For Rising Star Mixologist Jim Meehan of New York City’s <em>PDT</em>, beer cocktails are a spin-off of the nose-to-tail kitchen philosophy, a direct result of mixologists looking to get the most out of their bars’ existing ingredients. </p> <p>"If I have house beers and still wines, I should try and incorporate them" explains Meehan, who has put one beer cocktail on each season’s menu since 2007. So far, Meehan has used stouts, pumpkin beers, white ales and Pilsners in his creations. </p> <p>In the case of <em>JoeDoe</em>, an 8-month-old, 26-seat restaurant in New York's East Village, the beer cocktail program was born out of necessity. Storing a large selection of wines wasn't an option for co-owner Jill Schulster, nor was there the financial means to stock and sell the usual extensive spirit selection found at most restaurants and cocktail bars. </p> <p>Fortunately, commonsense and beer cocktails came in handy. Schulster stocks her bar with a small selection of carefully picked spirits that she uses to fashion all of her alcoholic beverages. Her list of approximately 10 featured beer cocktails are made with <em>JoeDoe</em>’s usual stock of house beers. Schulster’s beer preferences depart from popular Mexican-style beers and explore the sophisticated flavor profiles of artisanal brews. In particular, her choice of bitter pale ales pair well with a variety of spirits, and additional salty, sour, or sweet elements that appear in the drink as well as in the form of garnishes. </p> <p>New York City Mixologist Philip Ward, of newly opened <em>Mayahuel</em>, finds beer in cocktails to be underutilized in general. </p> <p>"It's strange because it's a bit finicky" says Ward, explaining that the carbonation and general mouthfeel of beer make it trickier to pair with spirits than one would think. Ward suggests incorporating citrus as a consistent ingredient in beer cocktails, as it intensifies the refreshing qualities of beer. He also points out that beer can be used as more than just a topper for shaken spirits—it can be rolled in a shaker until it loses its carbonation, and then be subjected to further treatment.</p> <p>Once the right proportions are found, different beers can be taken down simpler or more complex paths. Both Ward and Jason Littrell of New York City’s <em>The Randolph at Broome</em> modify the Michelada template, opting for the deeper complexity of Negra Modelo beer over the traditional lager-style. Michael Cecconi of New York City’s <em>Back Forty</em> goes for a more drastic (but sensible) substitution, replacing Champagne with a German-style Pilsner from Pennsylvania. But things shouldn’t be taken too far. "You couldn't substitute beer for the whisky in a Manhattan" Meehan advises.</p> <p>With our New York mixology tastings still fresh on our taste buds, here are six ideas for beer cocktails.<br /> <br /> <strong><a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-penn-shandy-michael-cecconi.shtml" class="BodyTextLinksOut">Penn Shandy</a></strong><br /> Mixologist Michael Cecconi of <em>Back Forty</em> – New York, NY<br />Cecconi’s riff on a French 75 cocktail (Champagne, gin, citrus and syrup) substitutes the bubbly with beer and adds ginger by infusing it into the gin. The result is a highly refreshing summer drink with tart, citrus notes and a welcome bite.<br /> <br /> <strong><a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-spring-forward-jill-schulster.shtml" class="BodyTextLinksOut">Spring Forward</a></strong><br /> Mixologist Jill Schulster of <em>JoeDoe</em> – New York, NY<br />A Pilsner glass rimmed with locally sourced wildflower honey and seasoned with kosher salt leaves a delightful salty-caramel flavor, prolonging the cocktail's taste. Schulster’s choice of DH Krahn Gin shaken with lemon juice provides a citrusy and almost sweet counterpart to the Left Hand Brewery’s Sawtooth Ale.<br /> <br /> <strong><a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-sun-jill-schulster.shtml" class="BodyTextLinksOut">Here Comes the Sun</a></strong><br /> Mixologist Jill Schulster of <em>JoeDoe</em> – New York, NY<br />In this well-balanced play on the Tequila Sunrise, the orange juice and tequila transform the hoppy flavor profile of the India pale ale used in the cocktail. A salty preserved orange wheel rounds out the drink, making it great as a standalone cocktail or companion to spicy food.<br /> <br /> <strong><a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-beer-smoke-jim-meehan.shtml" class="BodyTextLinksOut">Beer and a Smoke</a></strong><br /> Mixologist Jim Meehan of <em>PDT</em> – New York, NY<br />Mezcal’s smoky, peaty character (lent from the oak-fired baking of the agave plant’s mashed hearts) makes it an ideal match for a Pilsner-style beer. A celery salt rim gives a savory finish to the drink, confirming that beer cocktails benefit from a salty element.</p> <p><strong><a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-jimador-shifty-philip-ward.shtml" class="BodyTextLinksOut">El Jimador’s Shifty</a></strong><br /> Mixologist Philip Ward of <em>Mayahuel</em> – New York, NY<br />Ward’s beer of choice is a crisp and malty Negra Modelo, which adds body and gives the cocktail a cola-esque quality. The mezcal is subtle and pleasantly complemented by the lingering heat of the salt, sugar and cayenne pepper rim.</p> <p><strong><a href="http://www.starchefs.com/features/mixology/beer-cocktails/html/recipe-beer-cilantro-jason-littrell.shtml" class="BodyTextLinksOut">Beer and Cilantro</a></strong><br /> Mixologist Jason Littrell of <em>The Randolph at Broome</em> – New York, NY<br />Fresh herbs can also be used to flavor beer cocktails, and muddled cilantro makes Littrell’s particularly refreshing. An aged tequila provides a pleasing hint of wood in the aftertaste, proving that tequilas, mezcals and beers go well in almost any combination. </p>Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-6727134962387139732009-06-04T14:29:00.001-07:002009-06-04T14:30:49.125-07:00New York Cocktails Examiner!Summertime cilantro <div style="width: 330px;"> <div style="width: 35px; float: left; padding-right: 5px;"> <a href="http://www.examiner.com/x-7215-NY-Cocktails-Examiner"> </a> </div> <div style=""> <div class="new_timestamp">June 4, 7:41 AM · <a href="http://www.examiner.com/x-7215-NY-Cocktails-Examiner%7Ey2009m6d4-Summertime-cilantro#comments"> <strong>Add a Comment </strong> </a></div> </div> </div> <div class="examiners_body"><style type="text/css"> .iconpanel a { text-decoration:none; color:#006699}; .iconpanel a:hover { text-decoration:none; color:#006699} </style> <div class="iconpanel"> <div style="padding: 0pt 0pt 0pt 20px; background: transparent url(http://image.examiner.com/img/icon/comment.gif) no-repeat scroll left top; float: left; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; margin-right: 20px; color: rgb(0, 102, 153); cursor: pointer;" onclick="location.href = '#comments';" title="comments">Add a Comment</div> <div style="padding: 0pt 0pt 10px; float: left;"> <script type="text/javascript" src="http://w.sharethis.com/widget/?tabs=web%2Cpost&charset=utf-8&services=reddit%2Cdigg%2Cfacebook%2Cmyspace%2Cdelicious%2Cstumbleupon%2Cgoogle_bmarks%2Cyahoo_bmarks%2Cyahoo_myweb%2Cwindows_live%2Cnewsvine%2Cmixx%2Ctechnorati&style=default&publisher=699b7647-a1fd-4456-86ff-e0363f5e1802"></script><span id="sharethis_0"><a st_page="home" href="javascript:void(0)" title="ShareThis via email, AIM, social bookmarking and networking sites, etc." class="stbutton stico_default"><span st_page="home" class="stbuttontext">ShareThis</span></a></span> </div> <div style="margin: 0pt 20px 20px 10px; padding: 0pt 0pt 0pt 20px; background: transparent url(http://image.examiner.com/img/icon/feed.gif) no-repeat scroll 0% 0%; float: left; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; color: rgb(0, 102, 153); cursor: pointer;" onclick="location.href = '/RSS-7215-NY-Cocktails-Examiner';" title="RSS Feed">Feed</div> <div style="float: left; margin-bottom: 15px;"> <form action="http://reports.examiner.com/abuse/reportform.cfm" method="post" style="margin: 0pt; padding: 0pt; display: inline;"> <input name="url" value="www.examiner.com/x-7215-NY-Cocktails-Examiner~y2009m6d4-Summertime-cilantro" type="hidden"> <input name="exid" value="7215" type="hidden"> <input name="byline" value="Sara Gorelick" type="hidden"> <input name="examinertitle" value="NY Cocktails Examiner" type="hidden"> <input name="datestring" value="June 4, 7:41 AM" type="hidden"> <input name="headline" value="Summertime cilantro" type="hidden"> <input name="ArticleID" value="291503 " type="hidden"> <input name="channel" value="Food & Drink" type="hidden"> <input name="assignededition" value="New York" type="hidden"> <input name="viewededition" value="New_York" type="hidden"> <input name="timestamp" value="{ts '2009-06-04 15:28:28'}" type="hidden"> <input name="ip" value="69.114.143.244" o="" type="hidden"> <input name="submit" src="http://image.examiner.com/img/icon/report.gif" id="submit" style="outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt;" type="image"> </form> </div> </div> <div class="examiners_body"> <div style="margin: 0pt 0pt 10px 10px; float: right; font-size: 10px; color: rgb(51, 51, 51);" id="hidefrompromo"><img style="padding-bottom: 5px;" src="http://image.examiner.com/images/blog/wysiwyg/image/6a00d83533a13a69e201156fc69d7f970c-120wi.jpg" alt="" width="120" height="181" /><br />Photo by Jason Littrell</div> <p> </p> <div>Summertime is perfect for fresh fruits and vegetables, and fresh ingredients make for fantastic cocktails! A favorite herb to use in summer is cilantro, because its distinct fresh taste is great in cold salads and cold drinks! Cilantro is extremely popular now in new culinary and beverage recipes. Jason Littrell from a cool local bar called <a href="http://www.randolphnyc.com/" target="_blank">Randolph at Broome</a>, between Bowery and Elizabeth in Soho, created a fantastic cocktail using cilantro, tequila and beer! Cheers!</div><div> </div><div> </div> <div> </div> <div><strong><u>Cilantro and Beer</u></strong><br />1 1/2oz ultra premium anejo tequila<br />1 oz Fresh Lime Juice<br />¾ oz Simple Syrup<br />Negro Modelo Beer<br />Cilantro</div> <div><br />Muddle cilantro into your mixing glass. Pour in the tequila, lime juice and simple syrup. Give a good shake and strain into a Collins glass. Top with Negro Modelo Beer. Garnish with fresh cilantro sprigs.<br /><br />http://www.examiner.com/x-7215-NY-Cocktails-Examiner~y2009m6d4-Summertime-cilantro<br /></div></div></div>Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-63102914930419210502009-06-04T14:27:00.001-07:002009-06-04T14:31:40.835-07:00Now we're Talkin'!<h3 class="entry-header"><a href="http://talkdrinks.typepad.com/my_weblog/2009/06/cilantro-beer-from-randolph-at-broome.html">Cilantro & Beer from Randolph at Broome</a></h3> <div class="entry-content"> <div class="entry-body"> <p><span style="text-decoration: underline;"><a href="http://talkdrinks.typepad.com/.a/6a00d83533a13a69e201156fc69d2c970c-popup" onclick="window.open( this.href, '_blank', 'width=640,height=480,scrollbars=no,resizable=no,toolbar=no,directories=no,location=no,menubar=no,status=no,left=0,top=0' ); return false" style="float: left;"><img alt="Jason (sm)" class="at-xid-6a00d83533a13a69e201156fc69d2c970c" src="http://talkdrinks.typepad.com/.a/6a00d83533a13a69e201156fc69d2c970c-120wi" style="margin: 0px 5px 5px 0px;" /></a> </span>Here is a a very interesting cocktail from our friend Jason Littrell who tends bar at <a href="http://www.randolphnyc.com/" target="_blank">Randolph at Broome</a>. The Randolph is a fantastic cocktail bar that strikes the perfect balance between downtown dive and super-chic hot spot. Their upstairs has several booths line with mahogany walls, while their smaller basement lounge reminds us of the days of partying in your parents' unfinished basement. Jason created this cocktail especially for <a href="http://www.starchefs.com/Gallery/Index.shtml#id=album-560&num=1" target="_blank">Star Chef's Editorial Tasting Team</a>. Check it out the next time you are in SOHO. Cheers - TALKDRINKS.COM<br /><span style="text-decoration: underline;"><strong>Cilantro and Beer</strong></span><br />1 1/2oz <a href="http://www.partidatequila.com/html/products/spirits_anejo.html" target="_blank">Partida Anejo Tequila</a><br />1oz Fresh Lime Juice<br />3/4oz Simple Syrup<br />Negro Modelo Beer<br />Cilantro<br />Muddled the cilantro in your mixing glass. Add the first 3 ingredients, shake and strain into a collins glass. Top with Negro Modelo Beer. Garnish with fresh cilantro sprigs.</p><p><br /></p><p>TalkDrinks.com</p><p><a href="http://talkdrinks.typepad.com/.a/6a00d83533a13a69e201156fc69d7f970c-popup" onclick="window.open( this.href, '_blank', 'width=640,height=480,scrollbars=no,resizable=no,toolbar=no,directories=no,location=no,menubar=no,status=no,left=0,top=0' ); return false" style="float: left;"><img alt="Beer Cocktail (sm)" class="at-xid-6a00d83533a13a69e201156fc69d7f970c" src="http://talkdrinks.typepad.com/.a/6a00d83533a13a69e201156fc69d7f970c-120wi" style="margin: 0px 5px 5px 0px;" /></a> </p> </div> </div>Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-14944455958037963692009-05-31T07:40:00.001-07:002009-05-31T07:40:24.733-07:00You know what rules about DC? Everything.<p>Temperance Tour, then poolside margarita social. I'm amped!Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-73208012949980005612009-05-29T11:18:00.000-07:002009-05-29T11:20:26.683-07:00StarChefs.com Photos!<span style="font-weight: bold;">Take a peek at May '09 and see if any one you know is mentioned <a href="http://www.starchefs.com/Gallery/Index.shtml#id=album-560&num=1">there</a>...<br /></span>Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-17235489023719449022009-05-26T10:05:00.000-07:002009-05-26T11:00:18.624-07:00Leblon Party on the UWS<div class="post" id="post-107"> <h2>http://www.lebloncachaca.com/daily-muddle/<br /></h2></div> <h2><a href="http://www.lebloncachaca.com/daily-muddle/tales-of-the-cocktail-usbg-nyc-%e2%80%98warm-up%e2%80%99/" rel="bookmark" title="Permanent Link to Tales of the Cocktail USBG - NYC ‘warm up’">Tales of the Cocktail USBG - NYC ‘warm up’</a></h2> <p> </p><p>In a few short weeks the Tales of the Cocktail USBG Leblon Caipirinha Competition is heading to New Orleans. Bartenders from around the country will be competing for the Golden Muddler and this past Sunday, Francine Cohen from Food & Beverage Magazine was nice enough to allow us into her home as Tad Carducci (defending USBG cocktail champion) hosted a cocktail party as a ‘warm up’ for New York’s USBG members and top bartenders in the area. Jason Littrell of The Randolph at Broome made some fantastic cocktails and Derek Brown and Chantal Tseng from Washington DC stopped by to show some support as well as Junior Merino, Cedric Hosy, Elba Giron (last years winner’s partner) and James Menite from NYC. Even Pablo Moix, the USBG member, representing the SoCal market in the competition dropped by to stir up some trouble.</p> <p><img class="aligncenter size-full wp-image-103" title="TOTC" src="http://www.lebloncachaca.com/wp-content/uploads/2009/05/image.jpg" alt="" width="500" height="375" /></p>Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-81530143830579600212009-05-25T17:37:00.001-07:002009-05-25T17:37:39.131-07:00I can update my blog from my phone? Holy Shit!Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-35470882453995240292009-05-25T17:19:00.000-07:002009-05-25T17:26:48.303-07:00Seersucker Sunday and a Sweet New Bartender Lab Brewing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNo_gUMmiz_FSwdMX-09pSWMkN6WQjekeiLmffYFb2al3m1CLzLTOsP7zGPVqbbJ5ljWSR6mNsEP1IWyU9NJcLfyzcQt6gW8VVX2IMySmrgfGnKG3p3ocYrTL6OJHrG1_U_Mmh78-2Kpk/s1600-h/elektra2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNo_gUMmiz_FSwdMX-09pSWMkN6WQjekeiLmffYFb2al3m1CLzLTOsP7zGPVqbbJ5ljWSR6mNsEP1IWyU9NJcLfyzcQt6gW8VVX2IMySmrgfGnKG3p3ocYrTL6OJHrG1_U_Mmh78-2Kpk/s320/elektra2.jpg" alt="" id="BLOGGER_PHOTO_ID_5339922190272358194" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1UpA97_sbzU9Mqsnx9JGVHzj80avjo_zRS1E82GBXlXeuua_iK7kYP1dQGk8jBTfGQO3e_ueFZDMrqoUXO5PauD1uudU14XFyJU5ys-VM8cHWhpyBR5ariIyHRlKeIf4KhTld40FDpU/s1600-h/jonandjoe.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1UpA97_sbzU9Mqsnx9JGVHzj80avjo_zRS1E82GBXlXeuua_iK7kYP1dQGk8jBTfGQO3e_ueFZDMrqoUXO5PauD1uudU14XFyJU5ys-VM8cHWhpyBR5ariIyHRlKeIf4KhTld40FDpU/s320/jonandjoe.jpg" alt="" id="BLOGGER_PHOTO_ID_5339922000229884946" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpZpTp6NeCXrDGbLACM1k2jmLTnmHZaVi9FOM8HyUTxPA5c8bp0n1CO-V-H2310mcBmtu5zmuKCERadin1pddzhYJFXzbWwrDI8Q_o26FdwjKs_TlMtzKoNZGQ9S-CsCse8MvRyfDaoI/s1600-h/elektra.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpZpTp6NeCXrDGbLACM1k2jmLTnmHZaVi9FOM8HyUTxPA5c8bp0n1CO-V-H2310mcBmtu5zmuKCERadin1pddzhYJFXzbWwrDI8Q_o26FdwjKs_TlMtzKoNZGQ9S-CsCse8MvRyfDaoI/s320/elektra.jpg" alt="" id="BLOGGER_PHOTO_ID_5339921898200949410" border="0" /></a><br />Some of you may know that I have parties from time to time. The last party was last Wednesday and the theme was Turbans and Bourbon. Basically I thought it would be a good idea to hire a psychic, a belly dancer, and make some radical bourbon (mystery) punch for some of my buddies in the bar business. This was all made possible by (cha ching!) Bulleit Bourbon, thank you. The party was a hit, we all laughed our asses off and thoroughly enjoyed the seismic shimmying of Electra the most bendy belly dancer I have ever seen. She seriously kicked some ass.<br /><br />I'm working with Union Square Wine and Phil Pepperdine to put a series together for some bartending clinics geared to the at-home mixologists. We have already done two series' for St. Germain, but we have some radical ideas to take that to the next level. I'll keep you posted on that!<br /><br />Disco for life!Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-24045773104015053422009-05-25T17:08:00.000-07:002009-05-25T17:19:25.149-07:00Molecular Cocktology and the NRA ShowSo I went to the NRA show in Chicago (to learn how to shoot guns and the plight of Charlton Heston). Oh, wait, that's next month. I was actually at the National Restaurant Association trade show in Chicago which had some really cool stuff. I saw Paul Pacult speak to the merits of the modern cocktail culture and show us how he approaches new bars. Interesting stuff.<br /><br />The spirits section having been open only for two years was pretty disappointing with the exception of having Mata Hari absinthe which I had not yet had and found to be most delightful. At the actual show, there was not much that was notable to me with the exception of the PolyScience booth. Those guys do some really really wacky stuff with Molecular Gastronomy and I was so excited that I bought a product of theirs called The Smoking Gun (www.cuisinetechnology.com), which I can't wait to get. Basically it's a very simple tool that allows you to infuse smoke into virtually anything. I would have gotten the Sous Vide Whirlpool thingamajig but it was $1875...prohibitous on a humble bartender's salary. Some Day.<br /><br />I pretty much fell in love with Chicago. The architecture is absolutely stunning, the people are very friendly, and they have a an advanced culinary culture and a budding cocktail scene. Josh from Sepia was particularly excellent. From what I gather, however, Chicago has only 6 usable months of the year, and the rest are miserably cold from the gusts off the Michigan River.<br /><br />In any case GO THERE and check out Sepia, and The Violet Hour. Those places were bonkers. So bonkers that we thought it would be a good idea to spend $90 on cheese burgers and Heineken for room service when we got back. We took one bite of the burger, and drank half of one Heineken.Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-35081088555168685712009-05-25T17:06:00.000-07:002009-05-25T17:08:34.972-07:00This was pretty fun!From the Cocktail Buzz: http://cocktailbuzz.blogspot.com/<br /><br />Our journey actually began on Sunday night: we drank several toasts to bar chef Tad Carducci who’ll be competing in the <a href="http://www.talesofthecocktail.com/events/competitions/1335">Leblon Cachaça Presents the USBG Caipirinha Competition</a> down in New Orleans this July for Tales of the Cocktail. (Tad won last year in the Bloody Mary Competition.) Francine Cohen, editor-in-chief of <a href="http://www.fb101.com/">Food & Beverage</a> magazine, threw a party for Tad, and what better way to cheer him on than three new cachaça cocktails created by the estimable Jason Littrell, of the Randolph. One of our favorites was Leblon'd, a sexy libation that leaves its mark with the sweet summer taste of watermelon, and the hot, lip-smacking sting of jalapeño. Ay, what a way to get the party started.<br /><br /><span style="color: rgb(255, 204, 0);">Leblon’d</span><br /><span style="font-size: 85%;"><span style="font-style: italic;">(created by Jason Littrell)</span></span><br /><br />2 oz. Leblon Cachaça<br />3/4 oz. simple syrup<br />3/4 oz. lemon juice<br />2 cubes of watermelon<br />1 small piece of jalapeño<br /><br /><span style="font-style: italic;">Shake in ice for 15 seconds and strain into Collins glass filled with crushed ice. Top with soda. Add watermelon peel, as garnish.</span><br /><br />Note: The 15 seconds part wasn't my idea, they threw that in there, but who's counting. It is still JUST a drink.Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-7554412650967254492009-04-04T13:23:00.000-07:002009-04-04T13:46:15.057-07:00So Much to Do...So Little TimeI was SO amped about the pillow fight on Wall St. today...but alas, I had to decline. Check out the info <a href="http://www.pillowfightday.com/">here</a>. Those of you who know me even a little bit, know that I love that kind of shit.<br /><br />The reason I had to skip this one is because i'm leaving (on a jet plane) for Vail, Colorado for the Gran Marnier Mixology Summit (mixologysummit.com). Great, they are flying 100 derelicts from around the country, and supplying us with snow and booze. Really guys? I predict many many laughs, and many many broken bones.<br /><br />Seriously, I can't wait to show Willy Shine that I don't ALWAYS forget the booze...<br /><br />After I get back on Tuesday, I'm probably going to hop straight on a bus or a train to Philly where I'm going to hang out with Phil from St. Germain. We're going to order room service, snuggle, and eat ice cream....don't tell his wife! No, seriously. Watch out cocktail bars, I'm coming after you. I need quotes for the July Food and Beverage article son! I mostly can't wait to check out Nick at Apothecary. I've heard nothing but great things about that place.<br /><br />In other good news... I just got booked to work the <a href="http://www.talesofthecocktail.com/events/special/1364%3Bjsessionid=1imociu1dlwq9">Carnival Happy Hour</a> at Tales of the Cocktail with James Menite from Porter House NYC! It's very exciting. I wonder who the other 23 are going to be!<br /><br />Have one for me...<br /><br />J<br /><br />P.S. The latest Mystery Punch is Rum, Gin, Sloe Gin, Orange Juice, Lime Juice, Simple Syrup, Water, Orange blossom water, whole cloves, and Orange slices. MMMMmmmm.Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-57750660947304945162009-03-31T16:42:00.000-07:002009-03-31T16:44:34.183-07:00Whisky LiveI'm still trying to recover from Whisky Live. It was an awesome room chock full of all kinds of Whiskys. You know what I do when that happens right? That's right. I drink. A lot. We ended up going to Daddy O to have some brews and burgers with my man Kiefer Sutherland. Rubbing elbows with Celebrities. Taste that.Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-74351440477880473822009-03-30T10:02:00.000-07:002009-03-30T10:15:20.246-07:00You know what sucks about my life?Nothing.<br /><br />First of all, I'd like to thank Dave Catania (Cachaca Dave) for his unbelievable brunch yesterday. Creamed baby potatoes, Virginia ham Crepes, Champagne, some lettuce/bacon medley, 12oth anniversary Four Roses bourbon, Mae de Ouro Caipirinhas, cocktail books from the 1800's, a beautiful Margeaux, and GREAT company. Everything was so good. I wished my mouth was bigger.<br /><br />After that we mobbed over to James Menite's birthday party hosted by Double Cross vodka. That was the first time I've had vodka in quite some time. Laughing ensued and we all had a blast. After that (uncharacteristically) we went to a bar. Which bar I don't know, but my stomach is sore from laughing so much. Damn we had a blast. From time to time we woke James up so he could participate.<br /><br />I'm excited to work with Jonathan Forrester on the F&B article. I really think this article is going to be worthy of the 10 minutes it takes to read. If it's not, please let me know and I'll refund your 10 minutes.<br /><br />Today is going to be all about shattering skulls at the Randolph staff meeting, then Molecular Mondays at Hideout. <br /><br /><b><a href="http://www.imdb.com/name/nm0000115/">H.I.</a></b>: If it's all the same to you, Honey, I think I'll skip this little get together, slip out with the boys and knock back a couple of Coca Colas.<br />[<i class="fine">Ed gives him a look of disapproval</i>] <br /> <b><a href="http://www.imdb.com/name/nm0000115/">H.I.</a></b>: I guess that wouldn't be such a good idea. <br /> <b><a href="http://www.imdb.com/name/nm0000422/">Gale</a></b>: So many social engagements, so little time.Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-79027789284278482622009-03-27T08:44:00.000-07:002009-03-27T09:05:18.574-07:00F & B ArticleHey y'all!<br /><br />I'm SO excited about this. I am going to be writing an op-ed piece for Food and Beverage magazine. (fb101.com). The topic is going to be the very contentious definition of what a person who makes drinks should be called. It's crazy. Every bartender has an opinion. EVERY ONE. I'm looking forward to meeting people all over the country, and interviewing people personally regionally. This is so exciting! I have an excuse to talk to the people I respect, and whose books I've read! YES!<br /><br />If you're a badass bartender/mixologist/cocktailian/bar chef/whatever in Portland, L.A., San Francisco, Chicago, Washington D.C., Philly, New Orleans, New York, or Boston, I'm going to be calling you soon. Unplug your phone.<br /><br />Either look for this piece in the July issue, or look for me crying in the corner after having been beaten by my editor Francine.Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-91948124991189768152009-03-26T15:24:00.000-07:002009-03-26T15:25:46.120-07:00I don't really know anything about Absinthe...<h2 class="style73" id="pageName">GREEN IS GOOD</h2> <table width="188" align="left" height="168"> <tbody><tr> <th scope="col" width="193" height="162"><div align="left"><img src="http://fb101.com/%7EMar_09/green1.jpg" longdesc="http://www.fb101.com" width="176" height="160" /></div></th> </tr> </tbody></table> <p align="justify"><span class="style35"><span class="style69">By Francine Cohen</span><br /> </span><span class="style76">Photo's By Nate "Igor" Smith</span><span class="style35"><br /> <a href="http://fb101.com/%7EMAR_09%20PDFs/GREEN%20IS%20GOOD%20COVER%20STORY.pdf" class="style77">Download the article as seen in F&B Magazine </a></span></p> <p class="style69" align="justify">Absinthe. It stands alone. Like a shimmering green beacon on the bar. An elixir full of mystique, tied inextricably to creative geniuses such as Oscar Wilde, Ernest Hemingway, and Vincent Van Gogh and quickly gaining a place on the palates of today’s creative class as evidenced by the fact that Sundance Film Festival attendees like Kevin Bacon, Alan Cummings, and Sting were spotted enjoying absinthe cocktails. It’s a cool thing to be seen drinking. But is the absinthe bottle bound to remain lonely up there? Is it destined to become a dust collector, alongside the elegant fountain that is used in the traditional service? </p> <table width="216" align="right" height="190"> <tbody><tr> <th class="style69" scope="col"> </th> <th class="style69" scope="col"><img src="http://fb101.com/%7EMar_09/green2.jpg" longdesc="http://www.fb101.com/~Mar_09" width="224" align="right" height="252" /></th> </tr> </tbody></table> <p class="style69" align="justify">The answer from the drinks community is a resounding “no.” They are determined that the green fairy shall live. Absinthe survived to see the ban lifted in the United States, bringing it back to bar shelves from Florida to New York, Chicago, Los Angeles and Portland, and it will live on if most folks behind the bar have anything to say about it. Jason Littrell, Beverage Director at The Randolph in New York City, puts it succinctly, “As for the future of it, if it has been around this long, it’ll definitely survive.”<br /> <br />But what Littrell and his colleagues are also saying is that absinthe’s survival is dependent upon creativity; creative mixing, creative consumption and acceptance by today’s influential creators and arbiters of good taste. Mixologists know that to succeed as a category absinthe needs to be presented to guests as more than just a ritual. Absinthe will be wholly embraced by the general drinking public only when it is positioned as a familiar and complimenting cocktail ingredient, not simply a sipper.<br /> <br />That said, there are still plenty of patrons out there who relish the ritual, those who love to sip it with just a little ice water and sugar mixed in, watching it louche and fondly reminiscing about enjoying absinthe overseas. Kent Lanier, Owner of The Black Rabbit in Brooklyn, New York, serves a clientele in their 20’s and 30s who approach absinthe in a unique way. He explains, “In a weird way it sort of replaced the shot. It’s more of an experience than just a shot. They want the whole ritual – they enjoy that part.”<br /> <br />But not everyone has had the singular experience or is willing to try it. Admittedly, absinthe can be somewhat polarizing and challenging. As Stephan Berg, Traveling Mixologist/The Bitter Truth comments, “Absinthe is like black and white, like Laphroaig Single Malt-either you like it or you don`t-there is no grey.” And Mickey Sigler, Bar Manager at Encore in Kimpton’s Hotel Allegro in Chicago concurs, “It’s like drinking eau de vie – some people like it. Or not.”<br /> <br />To get around the mental block that some patrons possess, a mixologist’s curiosity and creativity has to come into play. True professionals know that working through that customer’s “I don’t like the flavor of licorice therefore I won’t like this cocktail with absinthe in it” attitude takes education and a little extra time spent with every guest.<br />Like the reps from brands like Le Tourment Vert, and others who sell to on premise accounts, The Wormwood Society is out front educating away, providing information to both aficionados and the uninitiated. Is this strategy working? Can sales reps and a dedicated band of absinthe distillers and fans make a large enough impact to grow a category’s popularity? Sam Seiler of Kubler is counting on it, “I think the mixology community is really taking the lead. There’s such an amazing interest at that level to play with it and find flavors that go with it.”<br /> <br />Finding a comfort level for the guest is also going to grow the category. At Sigler’s bar in Chicago their absinthe-included cocktails come with the caveat “if you don’t like it I’ll get you something else”; a common practice at all sensible bars that want to introduce their clients to finer cocktails but not always a practice that’s shared with the guest as each drink is delivered. However, the safety net of offering this to a patron when they inquire about an absinthe cocktail means you’re probably going to get them to try it. At least once. Brian Robinson, Review Editor for The Wormwood Society, knows that education is a key component to the success of a category but presenting a complex and enjoyable drink drives the point home. He says, “I think it’s probably going to come from the educated bartender who can talk to people about absinthe. Though there’s a lot of information out there in the media and on websites, and there are absinthe education seminars, they might only hit a small segment of the population. But when you dispel a lot of myths you get a lot of proselytizers out there.”<br /> <br />In addition to educated bartenders, the newly converted drinkers are the ones who we have to count on to spread the word that visually appealing absinthe is also versatile and mixable. The Sazerac has been around since 1830, but there are plenty of modern drinks that are enhanced with a bit of absinthe. Mixologists and cocktail aficionados already get this. They recognize that utilizing absinthe as an underlying flavor, rather than focusing attention on it as the dominant ingredient, can enhance a drink and deepen its flavor – just as adding salt in savory cooking brings out the best in a dish. And they understand that, like using different cuts of meat for various applications, each brand of absinthe offers up its own unique taste.<br /> <br />Truly understanding the flavor profiles of various brands and being able to combine them with other ingredients to create an intriguing cocktail is what will help break through the customer’s resistance. Many of the cocktails, whether they are sweet or even savory like those created by Kyle Billings at Saucebox in Portland, Oregon, and the Bloody Mary Van Gogh served at My Brother’s Place in Washington, DC, should have the ability to be mixed up at almost every bar, with ingredients that are readily available to all. By utilizing absinthe in a multitude of applications in a variety of venues the message will come across loud and clear that absinthe is an integral ingredient to a well made cocktail and not an unpalatable standalone. </p> <table width="152" align="left" height="168"> <tbody><tr> <th scope="col" width="177" height="162"><div align="left"><img src="http://fb101.com/%7EMar_09/green3.jpg" longdesc="http://www.fb101.com" width="140" height="169" /></div></th> </tr> </tbody></table> <p class="style69" align="justify">As an ingredient, not all absinthe is the same. Robinson notes some differences between the brands, “Le Tourment is a very good mixer. It works great in cocktails, but adds a different profile than Lucid or something like that. It has a lot of other ingredients, like eucalyptus, that dominates. St. George has basil and tarragon and educated palate will pick up the fact that it’s not traditional absinthe. Mata Hari is another – it adds a bitter flavor because it’s got the bitterness of the wormwood without the sweetness of the anise.” Dan Bayha, of The Foundry in Los Angeles, says, “I often use the Le Tourment Vert – I find it easiest for mixability and adding flavors to it. I think it is easier, because it is not such a dominant flavor. It a little less proof than some of the others, not as harsh right out of the bottle so you’re already a step ahead when you try and blend it.” Eric Tecosky, Bar Manager at Jones (also in Los Angeles) adds, “I use Le Tourment Vert, because of its smooth balanced flavor and mixability into cocktails. I've tried a few other classic absinthes and haven't found any that were as well rounded. One other absinthe I enjoy is Mati Hari. Although it's a much higher proof.”<br /> <br />Still, the proof is in the pudding when it comes to the general public. And, for them, absinthe is just like the girlfriend you just moved in with. You love her, and you know you love her or you wouldn’t have moved in with her; but you’re still trying to figure out what makes her tick and how to negotiate harmony in your new place. That same confusion that permeates the mind of the newly co-habitating average bar patron influences their relationship with the category and, as industry professionals it is up to you to change their perception. Berg concludes, “I think the best way to introduce absinthe is in cocktails. Even if you have a small group being highly attracted by the mystical libation absinthe, it scares a wide number of people. They have still the "ear effect" in mind and won`t touch the stuff. So make it easy for them, show them that they should not worry, make them Sazeracs and once they get to love the anise/herbal taste, they will start begging for more.”</p><p class="style69" align="justify"><br /></p><p class="style69" align="justify">http://fb101.com/green_is_good.html<br /></p>Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0tag:blogger.com,1999:blog-5554278564731450864.post-47785170582369826872009-03-26T15:20:00.000-07:002009-03-26T15:22:35.130-07:00VanityFair.comhttp://www.vanityfair.com/online/style/2009/03/the-barbados-blush.html<br /><br /><h3 class="entry-title"><a href="http://www.vanityfair.com/online/style/2009/03/the-barbados-blush.html">The Barbados Blush</a></h3> <div class="entry-metadata"> <div class="byline">by <cite class="vcard author"><a href="http://www.vanityfair.com/magazine/bios/elizabeth_hurlbut/search?contributorName=Elizabeth%20Hurlbut" title="search site for content by Elizabeth Hurlbut">Elizabeth Hurlbut</a></cite></div> <div class="published" title="2009-03-26T17:00:00"> <span class="date">March 26, 2009</span>, <span class="time"> 5:00 PM</span> </div> </div> <div class="entry-content"> <p><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img alt="cocktail-time-icon.jpg" src="http://mtblog.vanityfair.com/online/style/cocktail-time-icon.jpg" class="mt-image-right" style="margin: 0pt 0pt 20px 20px; float: right;" width="220" height="220" /></span>It’s supposed to be springtime in New York, but let’s face it—it’s freezing. And New Yorkers are down in the dumps! You may not be able to afford a vacation, but ditch your parka, perk up, and pretend it’s summer already with the Barbados Blush. Concocted by Jason Littrell from the Randolph at Broome (and tasted by yours truly at Monday night’s Mixology 55 event at Cipriani Wall Street), it’s enough to trick your mind into believing you’ve gone tropical, if only for a moment. It might be chilly here in Manhattan, but it’s 75 degrees and sunny somewhere ...</p> <p><strong>The Barbados Blush</strong><br />3/4 oz. raspberry-tea-infused simple syrup<br />3/4 oz. fresh lemon juice<br />1 oz. fresh tangerine juice<br />2 oz. Mount Gay Barbados rum<br /><br />Shake and serve on the rocks with a spiral of tangerine peel.</p> </div>Jason Littrellhttp://www.blogger.com/profile/06393823414755373625noreply@blogger.com0