Tag Archives: FORTE

A Trip To The Moon

Today marks 113 years since the film A Trip To The Moon was first shown in France!

  
The short film was written and directed by Georges Méliès and was an immediate inspiration to other directors of the era.

It’s even said that Méliès drew inspiration from nearby Buffalo, N.Y. — specifically the A Trip to the Moon attraction at the Pan-American Exposition in 1901:

Various film scholars have suggested that Méliès was heavily influenced by other works, especially Jacques Offenbach’s operetta Le voyage dans la lune (an unauthorized parody of Verne’s novels) and the A Trip to the Moon attraction at the 1901 Pan-American Exposition in Buffalo, New York.

To mark the anniversary of Méliès’ short film, why not shake up an appropriately-themed cocktail like the Blue Moon.

I found the Blue Moon using my Bartender’s Choice app, which was created by Sam Ross of Milk & Honey. The drink is a simple three ingredients, gin, lemon juice and creme de violette — all shaken and strained into a cocktail glass.  


Imbibe Magazine lists pretty much the exact same drink here, but with slight scaling back of the lemon juice and creme de violette (citing Ted Haigh’s updated recipe from Vintage Spirits & Forgotten Cocktails).

Red Moon:

At Forte we make a drink called the Red Moon. It has raspberry vodka, Chambord, triple sec, cranberry juice and lime juice and though it might sound like an overly-sweet raspberry Cosmo, it is actually quite tasty:  

 

Advertisements

Leave a comment

Filed under ANNIVERSARIES, APPS, GIN, LIQUEURS

Negroni Week Kick-Off

Negroni Week has arrived!

Here’s the first portion of our chalkboard at Forte the Restaurant: 

And the 2015 coaster: 

And my 2015 t-shirt:  

Leave a comment

Filed under 2015, AMARO, BARS, BITTERS BRANDS, BRANDS, GIN, LIQUEURS

A Sunday Tour At Southern Tier

Today is Cinco de Mayo.

I should be writing about tequila, but instead I’m going to recap my Sunday tour of the Southern Tier Brewing Company.

So crack open a bottle of Phin & Matt’s and pour a shot of Patron Silver!
 

The tour was an educational group outing for all the staff at the bar where I work. And it was appreciated by all of us at Forte!

It’s nice to have a world class, internationally-renowned brewery in our back yard.

The tour of Southern Tier’s facility really puts things in perspective, as you learn about exactly how much raw product it takes to make so much beer — grains, water, hops, malt and everything else.

And in this photo below? With the beer being aged in barrels!? It’s something dark and gingery we were told! Sounds like a cocktail I know!  
Southern Tier’s brewery at Stoneman Park in Lakewood is the only place in Chautauqua County you can stand underneath 22,000 gallons of IPA.

Or maybe the only place in Western New York? I don’t know of another regional brewery that makes beer in such bulk amounts.
  

Leave a comment

Filed under BEER, BRANDS, BREWERIES, CRAFT BEER, LAKEWOOD, WORK-RELATED

On The Bar — Dark ‘n’ Stormy

Using the “On The Bar” app.

I downloaded it a long time ago, when it was mostly all just Boston-area bartenders who were using it. But it looks like it’s spread far and wide, so hopefully we can get a bunch of people using it in Jamestown!

  

Further Reading:
— Recipes for a Dark ‘n’ Stormy

A link to something similar, but different.

— And I know, I know… It’s gotta be Gosling’s.

Leave a comment

Filed under APPS, BARS, GINGER BEER, RUM

Fat-Wash Duck Whiskey

My chef at the restaurant where I work is pretty damn awesome.

She’s a constant supporter of us bartenders furthering our craft, and is always quick to help out in any way she can.

Her encouragement fuels my excitement for stepping up our cocktail game and vice-versa. The two of us can geek out pretty hard over obscure drink recipes, new techniques and vintage barware… So when I started telling her about how some bartenders have fat-washed whiskey with flavors like bacon and duck fat, it was only a matter of time before we had to try it ourselves.

From all that I’ve read about it so far, fat-washing just seems like a fancy name for infusing liquor in a certain way — a process where we add the fat and then later put the booze in the freezer to solidify the fat for removal.

This recipe for a Duck Sazerac was what we followed when making our own bottle of fat-washed rye whiskey, which is pictured below:

  

So, first and foremost I should say that this was an experiment for ourselves — and not anything we’re serving.

But in terms of the end result, I think we were both pretty impressed with the way the duck fat softened the rye whiskey — sweetening it and smoothing it out.

I’ve seen recipes online using bourbon, but I’m glad we went with rye. So much of the heat and pepper was softened, but the spirit still comes through. 

The rye recipes I’ve seen online for this fat-washed duck rye were basic drinks like the Sazerac and the Manhattan. My intent is to do a Smoked Duck Julep (and just in time for the Kentucky Derby no less). I’ve still got to test out making a smoked simple syrup and weigh it against a scotch rinse and other smoke options.

And I hope Jim Beam doesn’t mind my modification of its label in the picture above!

Further Reading:

— Here’s an article entitled The Science Of Fat-Washing.

— Another How To” post, but this one has a video.

— A recipe for a Smoked Duck Manhattan.

Leave a comment

Filed under BRANDS, FAT-WASH, IN PROGRESS RECIPES, NEW TO ME, RYE WHISKEY, SIMPLE SYRUP, TRENDS, WHISKEY