Ardent Spirits e-letter

Volume 10, Issue 13, June 26, 2008

by Gary Regan and Mardee Haidin Regan
© 2008 Reganomics, Inc.

Editorial

Okay, okay, we're a week late. So give us a break wudja? We've been busy working at the Beefeater Distillery in London . . . Well, some people might not call it work, but it's work to us. (More on the Beefeater Gig in the next issue.) Truth be known, it's a miracle that we're getting this issue out today, but we wanted to give those of you who are heading down to Tales of the Cocktail next month plenty of chance to book for one of their Spirited Dinners (see bar Code), so we just rushed this one out.

Without further ado, then, . . .

In This Issue:

Buy-Back: Bombay Sapphire

The Cocktailian: of donkeys and sixpences and punch and judy shows. and cocktails, of course.
Hot Links to a Hat-Trick of Episodes of The Cocktail Spirit with Robert Hess
Potent Quotables: Come Up and See My Etchings . . . (can you say Stan Vadrna?)
Bar Code: Fancy Breaking Bread together in New Orleans?
Worldwide Bartender Database
Ardent Events Calendar

Buy-Back

This issue of ardent spirits is brought to you by Bombay Sapphire Gin

which is a bit of a surprise really because up until last year Gary didn't like Bombay Sapphire.

So what happened? Blind tastings, that's what happened. Two of them. Gary gave Sapphire really high marks in two blind tastings, and you just can't argue with that kind of stuff, right?

So Gary's now busy doing some very pleasurable penance inasmuch as he's telling everyone that he's out of the Sapphire closet, and to prove it he's making some new drinks with his new darling. The latest one, Ruby Sunday, is perfect for this time of year. Nice and refreshing with a zippy zap of ginger and a fruity blast of, wait for it, rhubarb. Gary loves rhubarb.

A few of you might have caught this recipe on Gary's auto-reply last week, and if so we're sort of hoping you didn't make the drink yet cos we left out a vital ingredient--mint leaves. He's such a clot sometimes. Most of the time, really. Anyway, the mint leaves add an extra dimension to the drink so don't forget to add them to the shaker, okay?

Ruby Sunday

2 ounces Bombay Sapphire

1 ounce Domaine de Canton

1 ounce rhubarb simple syrup*

1/2 ounce fresh lemon juice

6 fresh mint leaves

Add everything, mint leaves and all, to a shaker full of ice. Shake and strain into a chilled champagne flute. Lemon twist if you like.

*Take 4 cups rhubarb that's been cut into 1-inch lengths, cover with water (about 2 cups), add 1/2 cup sugar, bring to the boil and simmer for just a couple of minutes until the rhubarb is tender. Strain the water from the rhubarb--that's your simple syrup. Use the rhubarb in a yummy dessert. Gary made this kind of cobbler thing but it wasn't really a cobbler, but . . .

Marketing Types if you would like to spend a bit of cash by sponsoring an issue or three of ardent spirits, be aware that we write these advertorials and don't accept regular advertising as such. Then get your credit card out and write to theguys@ardentspirits. Think about all the love you'll be bringing our over 7,000 ardent subscribers . . .

If you're not a marketer you shouldn't have read the previous paragraph, sop just forget about it and make yourself a Ruby Sunday cocktail. You'll be glad that you did.

The Cocktailian

A Knockout Drink for a Cocktail Extravaganza

First Published In:

It used to cost me sixpence to watch a Punch and Judy show on the beach in Cleveleys, the seaside resort on the northwest coast of England, where I was raised. There were donkeys there, too. Sixpence bought me a ride on one, breakwater to breakwater and back. And yes, the donkeys wore straw hats . . .

Click Here for the full story

Hot Links

The Cocktail Spirit with Robert Hess

Garnishing Basics

Most cocktails are not complete without the garnish. Not only does a garnish add eye appeal but it can be, and most often is, a major flavor component. So, don't discount the garnish when creating cocktails at home or at your bar. They are quintessential in crafting the drinking experience.

The Añejo Highball Cocktail

The Añejo Highball was created by famed mixologist Dale DeGroff to pay homage to the celebrated bartenders of Cuba from back in the twenties and thirties. Dale says that this drink illustrates how necessary it is for the bartender to understand the role that each and every ingredient plays in the cocktails that they make.

Glassware

The vessel from which we drink our cocktails should not be overlooked. Whether traditional, iconic or modern the glassware used in serving a guest says a lot about what is inside.

Potent Quotables

Come Up and See My Etchings . . .

We thought we'd have a bit of a change this week so instead of a verbal quote, we're bringing you a sketch that was etched by one of the world's best bartenders (and we mean that very seriously).

The diagram below was executed by none other than Stan Vadrna, head bartender for the Red Monkey Group in Slovakia, and a tireless student who roams the world looking for knowledge and inspiration. Stan was visiting us recently so we took advantage of the occasion and asked him to teach us how to do the Japanese "hard shake." Stan obliged, of course--he's a bartender, after all--but he insisted on sketching some diagrams to explain the mechanics of it all.

Unfortunately the only paper we had available was already embossed with some words to grab your attention, but we think it works quite well in the case of there hard shake. Waddya think?

Thanks Stan !

Bar Code

Bar Chef! At Last, I'm a Bar Chef!

Well, okay, maybe I'm not a real bar chef, but I'll be co-hosting one of the spirited dinners on July 17 at Tales of the Cocktail along with Stephen Beaumont, the first man I ever met who understood how to properly use beer in a cocktail. It's at Wolfe's in the Warehouse, it promises to be a blast, and on the menu for the dinner both Stephen and I are described as Bar Chefs. Howdya like them apples, huh?

So, if you're heading down to NOLA for what has been described (by me) as The Premier Cocktail Event in the whole of the U. S. of A., you might want to think about joining Stephen and me for dinner (yes, "me" is the grammatically correct word so don't go writing, okay?)

Here's a look at the menu. And here's how to book a seat.

All of the Spirited Dinners at Tales of the Cocktail are being held on July 17, so if you want to shop around a little, here's a look at what else is available:

5 Fifty 5 Menu Book a Seat

7 on Fulton Menu Book a Seat

Andrea's Menu Book a Seat

Antoine's Menu Book a Seat

Bacco Menu Book a Seat

Bombay Club Menu Book a Seat

Bourbon House Menu Book a Seat

Brennan's Menu Book a Seat

Cafe Adelaide Menu Book a Seat

Cafe Giovanni Menu Book a Seat

Commander's Palace Menu Book a Seat

The Delachaise Menu Book a Seat

GW Finn's Menu Book a Seat

Iris Menu Book a Seat

La Cote Brasserie Menu Book a Seat

MILA Menu Book a Seat

Palace Cafe Menu Book a Seat

Pelican Club Menu Book a Seat

Ralph's on the Park Menu Book a Seat

Redfish Grill Menu Book a Seat

Restaurant August Menu Book a Seat

Stella Menu Book a Seat

Zoe Menu Book a Seat

World Wide Bartenders Database

If you haven't joined yet, you won't know about the gigs we're letting our members in on, will you?

You might want to join now so you don't miss the next issue of the Worldwide Bartender Bulletin.

Join the Worldwide Bartender Database

Wanna see where some of our members work?

Here's a look at joints where just a few of our members work

Boston: Eastern Standard, Excelsior, The Langham Hotel, The Savant Project.

Brooklyn: 12th St. Bar & Grill, 5 Front Restaurant, Applewood, Atlantic Chip Shop, Café Bar & Restaurant, Dressler and Larry Lawrence, Franny's, Jack the Horse Tavern, La Martini Lounge, Lillie's Bar, MiniBar, Sheraton, The Hideout, Zombie Hut.

Chicago: Cuatro, Custom House, Excalibur Nightclub, Green Zebra, Moxie, Nacional 27, Pier 37, Piranha Bros., Quartino, Sheraton Chicago, Smallbar, Spring, Drawing Room, The Gage, The Tasting Room.

Glen, New Hampshire: White Mountain Cider Company.

Las Vegas: Allegro Bar @ The Bellagio, Seahorse Lounge, Dino's Lounge, Envy Bar, La Femme Bar, Luxor Hotel and Casino, MGM Grand, Studio Café, N9NE Steakhouse, Parasol Down @ Wynn, Petrossian Lounge, Picasso @ The Bellagio, Shibuya Restaurant, Silverton Casino, Teatro Bar, The Mirage, Trader Vic's, Tuscany, Wynn Hotel & Casino

Los Angeles: Luna Park, Minibar, Republic Restaurant, 7 Grand Whiskey Bar, Sona Restaurant, Water Grill.

New Orleans: B Street, Commander's Palace, Herbsaint, Jackson, The Library Lounge at the Ritz Carlton, The Swizzle Stick Bar.

New York: 107 West, 21 Club, 44 & X Hell's Kitchen, 5 Ninth, A.O.C., Agave, Aix, Alain Ducasse, Alfama, Aquavit, Mandarin Oriental Hotel, Aureole Restaurant, Babbo Ristorante, Balthazar, Barmarche, Bemelmans Bar, Blue Smoke, Bobby Van's, Bolo, Bond 45, Brandy Library, Bridge Café, Bryant Park Grill, Buddha Bar, Café Boulud, Café des Artistes, Campbell Apartment, Chanterelle, Daniel, Death & Co., Devin Tavern, Dylan Prime, Elettaria, Eleven Madison Park, Flatiron Lounge, Freeman's, Gramercy Tavern, Jean Jorges, Le Zinc, Milk & Honey, Nice Matin, Oceana Restaurant, Passerby, Patroon, PDT, Peacock Alley, Pegu Club, Public, Soho/Tribeca Grand Hotels, Sortie, SushiSamba 7, Taj, The World Bar, Typhoon, Vig Bar

Philadelphia: 1601 Café, Monkey Bar, Azure, Chick's Café & Wine Bar, Hotel Sofitel, Ristorante La Buca, Sheraton Hotel, Solaris Grille, Tangier

Portland, OR: Andina, , Meriwethers Restaurant, Mint/820, Paragon Restaurant and Bar, Teardrop Lounge, Typhoon! on Broadway.

San Diego: Addison, Arterra Restaurant, Confidential Restaurant, JC Resorts, Modus Supper Club, Sheraton Harbor Marina.

San Francisco: Absinthe Brasserie, Alembic, Bacar, Balboa Cafe, Bix, Bong Su, Bourbon & Branch, Cantina, Capurro's, Cortez, Elixir, Frisson, Globe, Starlight Room, Jackson Fillmore, Jardinière, Lark Creek, Levende Lounge, Nopa, One Market Restaurant, Oola Restaurant, Palmetto, Perbacco, Ponzu Restaurant, Prana, Presidio Social Club, Range, Restaurant Gary Danko, Rye, Scoma's Restaurant, Solstice Lounge, Swig, The Orbit Room, The Slanted Door, Tommy's Mexican Restaurant, Tres Agaves.

Seattle: Cafe Presse, CHAC Lounge, Liberty, The BalMar, Union, Vessel.

Washington D.C.: Bourbon, Central Michel Richard, Corduroy, Kinkeads, Mie-N-Yu, Rock Creek Restaurant, Roof Terrace @ JFK Center for the Performing Arts, Source by Wolfgang Puck, Urbana Wine Bar.