It nice to be back in London on a cold wet windy blustery gloomy summer evening. The sunscreen business must be awful, but I am sure the parka industry is booming.
I am enjoying a nice pint of Samuel Smith’s Organic Lager at the Rising Sun pub which sits across from St. Bartholomew The Great Church (from the 12th century)
Almost three years ago I wrote a post on one of my favorite Manhhattans that I have ever had. That drink was served by an excellent bartender. I decided to go back to the Cortiina Hotel Bar in Munich and see if that fantastic drink still existed.
My only request was for it to be made with Basil Hayden bourbon. I left the rest up to the bar host/server (Djemal) and bartender. Note: The fact that this bar has at least seven different types of real bourbon tells me they are serious. Many times in Europe a bar carries Jack as their “bourbon”… And that’s it. Ugh- oh please.
As with my first time here, I knew upon arrival of my cocktail, and before I tasted it, that is was perfect. The mixed liquids were beautifully see-through. (A 4:2 ratio was used for the bourbon and vermouth) and very importantly, they never saw the inside of a shaker. The amount of vermouth didn’t darken the drink to look like over steeped English tea, it was still a bourbon colored cocktail. Perfect.
Well, I was right. It was made perfectly by a bartender who definitely cares about what they are doing and knows how to do it. The drink was as crisp as physically possible, they used what I presume to be home made or small batch brandied cherries that could likely be locally acquired. Everything was perfect, including the slight hint of bitters.
I definitely recommend this bar as a must do while in Munich, but as it is small and popular, I recommend that you plan to wait to get in or make a reservation.
Screaming in at 112.8 proof, this Wild Turkey Rare Breed Manhattan, was an interesting way to end a day in Washington D.C. The Round Robin Bar is a fantastic combination of both ideal location within the capital and historical vibe. The Willard Hotel, in which the bar resides, was the host to a meeting that started on February 4, 1861, and was the last attempt to get the North and South to come to a peaceful resolution of differences before the Civil War.
This drink may have helped get a better result at the meeting, as it was full to the lip of the glass with liquid jetfuel. I requested the mixture, and in hindsight it was probably too high temp for the drink. The Wild Turkey, while a very nicely constructed bourbon, has too much screamin’ rebel in it for the vermouth, bitters and three little cherries to handle.
The only place to start out with my review is by using the word “balanced”. This bourbon is very light in color and incredibly balanced. The taste was so mild that I wondered if it was bourbon at all. That may sound like a bad thing, but believe me – it is a good thing as it all somehow works for this special bourbon. Corner Creek Bourbon was so unique, that I had to look a the label of the Pinot Noir shaped bottle again. Read the rest of this entry »
Tonight I had a fantastic fondue dinner at Weinhaus Schneider in Munich. This very eclectic restaurant dives guests into a Bavarian hunters lodge. 🙂
In New York City there are more than a few bars and each of them have the bartenders that work them. However not every bartender is a good one and the bad ones can truly throw off the relaxing vibes of being in a bar with friends.
So what makes a good bartender? There isn’t one answer to that question but with some of my own research and asking around, I have managed to make a list of 3 qualities of a great bartender. Read the rest of this entry »
There have been many times where I have been able to form an opinion of a Manhattan before I have taken the first sip, usually when I do this it doesn’t bode well for the drink. Often times this happens when my drink looks like a cloudy sandstorm spinning in my glass. However, in this case, I was able to form an immediate strong positive point of view for three reasons: 1)The color of the vermouth was a warmer deeper color than usual and, 2) It was clear of any particulate air bubbles – clear amber heaven, and 3) there was a proper, not emergency beacon red, dark maraschino cherry at the bottom. I knew then that the bartender Collin, at The Republic Smokehouse and Saloon, was the real deal. I called him over before my first taste and asked about the brand of Vermouth and if it was a brandied cherry. The vermouth was Carpano Antica Formula, and the cherry was not brandied, – it was just a deep black maraschino cherry. Both made a big difference. Read the rest of this entry »
Every now and then I relax at my own place, sit at my tiki bar and have a drink. Rather than my normal Manhattan I decided to mix up a spicy Blenheim Ginger Ale and bourbon. I was first introduced to this drink at a great bar in Manhattan called Great Jones Cafe. It is made with Blenheim Ginger Ale from South Carolina. This soda will knock you back on your feet and takes no prisoners. It is freakin’ fantastic. Read the rest of this entry »
I went the Gordon Ramsay’s Pub and Grill at Caesars Palace in Atlantic City , NJ. Wendi our friendly bartender took care of us as we waited for our table to become available. Fortunately for us, she new how to make a great set of drinks and serve up some delicious appetizers. Of course I had a Manhattan made to Wendi’s specifications that included Woodford Reserve bourbon and Dolin vermouth. She used no bitters, which made for a pleasantly sweet drink without losing its kick, and topped it off with a 2:1 combination of Amarena and Maraschino cherries. Read the rest of this entry »
Growing up, I split my life up between the suburbs of Philadelphia and Avalon, New Jersey, where I spent my summers. For those of you who don’t know, Avalon is a sleepy town by South Jersey standards, with a nice beaches, good food, and a few select bars and lounges. Read the rest of this entry »
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