Tag Archives: CHAMPAGNE

Seelbach On Esquire Network

Another new episode of “Best Bars in America” will air tonight on the Esquire Network.

I’ve written about the show before. In short though, the show follows two comedians (Jay Larson and Sean Patton) as they go from city to city checking out the list of “Best Bars In America” as published by Esquire Magazine.

This was my reaction last week when a Boston bartender served the guys a Seelbach Cocktail:
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Saaaaaayyyyy whhaaaaaaaattt!? Seelbach!?

One of the things I’m starting to love about this show is that every episode there tends to be some cocktail which was recently on my mind.

I first tasted Peychaud’s Bitters last August when a package I ordered from Buffalo Trace arrived. I immediately began making Sazeracs for myself at the bar, but in recent months I stumbled upon the Seelbach Cocktail and the Vieux Carre.

Now, I love the area in which I live. In fact, part of this blog’s focus is to celebrate Western New York. That being said, the only way I ever get to taste any “Classic Cocktails” is by making them for myself.

In the last year or two I’ve really been educating myself on old drinks and the new methods which have sprung up around the classic cocktails revival. So, of course, my research is going to overlap with what people are doing in bigger cities.

It’s no surprise then that a show like “Best Bars” would feature a “Jungle Bird” or a “Seelbach.” Still, I’m just happy to see it. As I said, I’ve only ever gotten to taste these cocktails when I’ve made them for myself, so it’s educational to watch as another bartender constructs them and talks about them.

Here’s the Imbibe recipe:

Seelbach Cocktail
•1 oz. bourbon
•1/2 oz. Cointreau
•7 dashes Angostura bitters
•7 dashes Peychaud’s bitters
•Champagne

Stir ingredients briefly over ice, strain into a chilled champagne flute, top with Champagne and garnish with a lemon twist.

Here’s the cocktail as they served it at Drink in Boston last episode:
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Oh, and I can’t believe I haven’t yet mentioned: 14 dashes of bitters.

New episode tonight on the Esquire Network. I’m not sure of the city, so if you know… Leave me a comment.

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Filed under BEST BARS IN AMERICA, BRANDS, COCKTAIL RECIPES, ESQUIRE NETWORK

Happy Birthday, Hemingway!

Today is Ernest Hemingway’s birthday.

Talk of the man tends to go hand-in-hand with talk of cocktails and libations.

There have been a great number of articles and cocktail lists written regarding Hemingway in the last few years, due in part to the publication of Philip Greene’s book “To Have And Have Another.”

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I’m not an expert on Hemingway, but I am more than passingly familiar with some of the drinks that get associated with his name:

Cocktails associated with Hemingway:
•Daiquiri
•Death In The Afternoon
•Dripped Absinthe
•Dry Martini
•Jack Rose

I’ve written about Death in the Afternoon before! Click the link and check out the cocktail in all it’s glory:
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Hemingway’s recipe for the drink:

“Pour 1 jigger of absinthe into a champagne glass. Add iced champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

As I said earlier, I’m not a Hemingway expert, but today’s a perfect day for learning a little about the man and all the cocktails he’s associated with.

Below you’ll find resources with info about absinthe and daiquiris and details debunking Hemingway mojito and Bloody Mary lore.

Links worth reading::
•A Liquor.com piece from 2013.
•A Food Republic piece from 2012.
•The Wondrich write-up on “Death in the Afternoon.”

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Filed under ABSINTHE, BIRTHDAYS, CHAMPAGNE, COCKTAIL CALENDAR, HISTORY, LITERARY DRINKERS

Bastille Day

Short post today.

Happy Bastille Day.

Today we had a cocktail tasting at the bar where I work. Tomorrow we start a new cocktail menu.

Of the drinks I sipped:
•French 75
•Chambord & Champagne
•St. Germaine & Champagne

Sooo, yeah… I think I celebrated Bastille Day appropriately.
20140715-000042-42971.jpgAdded today (and a few other days) to the Calendar Page!

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Filed under BRANDS, COCKTAIL CALENDAR, COCKTAIL MENU, WORK-RELATED

Death In The Afternoon

Ernest Hemingway’s “Death in the Afternoon” is just two simple ingredients:

ABSINTHE and CHAMPAGNE!

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About This Cocktail
Absinthe and champagne! It’s surprisingly delicious, though not if you don’t like anise.

Ingredients
1.5 ounces of absinthe
4 ounces champagne

Preparation
Here’s the method of making and imbibing as per Papa Hemingway himself: “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

Halloween is fast approaching, so before the holiday arrives, take the time to read Alan Moss’s piece on this cocktail over at The Real Absinthe Blog.

For my money though, read David Wondrich’s piece on the cocktail over at Esquire.com. The man’s always got such great stories to go along with his cocktail recipes.

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Filed under ABSINTHE, CHAMPAGNE, COCKTAIL RECIPES