Blogg          https://clck.ru/PiZ28         Neyahwhite

hey Blogg


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Sincerely Yours
Neyahwhite

hi Blogg

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neyahwhite

Ohhh, Come On!

American Vodka

Yes, I still harbor a major snottiness towards vodka as category. I just tend to like drinking things that taste like something...flavor tastes good to me, that's just my thing, you know? HOWEVER, this piece on craft vodkas is pretty cool.

Group Dining

Great initiative...poor judgement.

Distilling Ideas

Yes, I am totally obsessed with Bruichladdich. It's just that they are so damned rad.

Dealing with the Angostura Shortage, part 2

Still no Angostura? Well, we are looking over our shoulder towards Trinidad and...shrugging.

I have had a few new batches of bitters working for a few months and I unleashed them today. Rather than all kinds of new cocktails, we are hoping to broaden horizons by showing that Manhattans do not necessarily require Angostura. I personally am fighting the urge to line up Manhattan flight of all 5 for myself.

Digital Restauranteering

I think I might buy a Nintendo just so I can have this game.

Angostura update

I received the following from Angostura today. Looks like the drought is over.

Hi Neyah,

Bitters was shipped to both the US and the UK some time in October and both locations should have product. Not sure that it would have reached all outlets yet. Our company continues to produce and supply as quickly as possible. I wish you all the very best for the new year.

Giselle

Favorite Bartender

Cocktail Kingdom has fired up a popularity contest.

Get to voting.

Mixoligist=Sean Combs

To all those that call themselves mixologists, here is a new brother-in-arms for you.

Yes Diddy, you are a mixologist, but you are still working with Kool-Aid.

Shrub in the News

From my in box:
Win one of 1000 limited edition bottles of The Emperor’s Shrub punch from the Courvoisier Architectural Punch Bowl

Tickets to the Courvoisier Architectural Punch Bowl by Bompas & Parr totally sold out. The public exhibition at 33 Portland Place used innovative techniques and technology to flood the building with Courvoisier punch which visitors could raft across before having a drink. There were 4,000 litres of punch in the installation enough to serve 25,000 people.

Those who didn’t get a ticket can still have a historical taster by winning one of the 1000 limited edition bottles of punch which will be given away from a central London location on Wed 16th Dec. These will be the only bottles available anywhere in the world and for your chance to win a bottle of Courvoisier Emperor’s Shrub punch, simply email apbcomp@focuspr.co.uk with your name, date of birth, email address, mobile phone number and where you heard about the competition. Please note that you must be over 21 years of age to enter the competition. The location will be divulged on the night of 15th December.

For a 360 tour of the installation check here: http://www.eyerevolution.co.uk/tours/courvoisier/

For more on Bompas & Parr visit www.jellymongers.co.uk

Courvoisier Emperor’s Shrub Cocktail Recipe by Joe McCanta- Here’s what you will be drinking …..

• 2 parts Courvoisier Exclusif, specifically blended for mixing
• 1 part berry shrub with bilberries, raspberries, blackberries and elderberries, spices and vinegar
• 2 parts cranberry juice
• 2 parts pomegranate juice
This message was sent by: Bompas and Parr, 197a Southwark Bridge Road, London, UK SE1 0ED, United Kingdom

World's Largest Cocktail

Mr. Regan alerted me to this undertaking tomorrow in London.

Good luck boys.

Architectural Punch Bowl with Bompas & Parr from Sam Bompas on Vimeo.

Evan Zimmerman and Banana Consomme

I was recently in Portland for a the Great American Distillers Festival where the highlight was clearly the Oregon Bartender's Guild's cocktail competition...and not just because I was judging.

This was a massive undertaking over the course of 2 days with some incredible work by all involved (with the exception of the alcohol control Nazis.) My new friend Evan Zimmerman (the winner by the way) really blew me away with a banana consomme that he brought as a homemade ingredient. I asked him to share his technique and here is what he sent back. I think you will agree, he is one cool cat.

It's actually become a pretty common technique with chefs and shit. It's called freeze filtering and it involves adding a very small amount of gelatin to a cloudy liquid, freezing it, and then thawing it slowly in a fridge so the gelatin doesn't melt but the clear flavorful liquid can drip through. If you google freeze filtering you can probably find a great article written by Harold McGee for the New York Times from a few years ago. So basically what I did was purée a half dozen bananas with about 3 cups of water. I added a tiny amount of citric acid to preserve color and pushed everything through a chinois. I ended up with a liter of liquid and added to that .5% gelatin by volume (5 grams, 2 bloomed sheets of gelatin) by heating up about a cup of the banana liquid and melting the gelatin into it then stirring that liquid back into the rest of the mixture. Then I poured the whole business into a 6 pan and froze it overnight. The next day I took it out of the pan, wrapped the block in cheesecloth and put it in a perf pan over another 6 pan to collect the consommé. Put that whole thing in the walk-in and let it thaw for a day or two and the liquid slowly dripped out as the gelatin trapped all the particulates in the cheeseloth. It takes some time and the yeild isn't great, but you end up with a hunk of gelatin banana goo up top and clear banana consommé below. Recipe was 1.5 oz. Rye, 1.5 oz. Banana consommé and 4 drops of clove tincture. I've used the technique for all sorts of stuff as it allows you to make stirred drunks that contain traditionally opaque ingredients. Lime juice was a lot of fun for stirred Gimlets and Last Words as it creates a more lush and elegant texture in drinks that are usually shaken.

Old Shrub Recipes

Look what I found.

Drinking and Driving

Boudreau found this Bacardi ad and I think it is great.

Bols Contest

Lucas Bols is hosting another cocktail contest and I can attest that the prize is well worth the homework they ask of you.

Enter.

Today.

Sherry Invasion

Yesterday was clearly Sherry Day in San Francisco with Cesar Saldana, The Consejo Regulador (aka Head Sherry Guy), Steve Olson and Crew and the Sherry Council in town. We hosted an educational seminar during the day and I helped Tablehopper out with an underground supperclub style dinner at night.

James Stolich and his crew made a fabulous meal with some great tapas to start and Sherry in every course that followed. I made a batch of Sherry Shrubs to start which was cool, but I was quite proud of the closing cocktail, Barrel to Barrel.

It is a drink I developed for a wine barrel/whisky seminar I did at the Great American Distillers Festival in Portland a few weeks ago. The idea was to draw on the traditional relationship between Jerez and Scotland and the influence Sherry has had on the flavor profile of Scotch.

I think it's just dandy.

Barrel to Barrel

1 oz. Islay Single Malt

1 oz. Oloroso Sherry

1/4 oz. Nocino

1/4 oz. PX Sherry

cinnamon bitter (or Angostura)

orange peel garnish

James took a nifty video of me finishing the drinks and I promptly lifted it from his site. Thanks dude.

Derek Brown Speaks Truth

Great piece in the Atlantic.

Testify brother!