Egg Nog: Not!

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It's that time of year again. I dread "that" time of year. Oh, I'm not a bah-humbug sort of a guy at all, and I love the peace-on-earth-goodwill-to-men aspect of the December holidays - it's something we might want to think about practicing year-round now that I think about it. I love parties, too, and I love seeing houses festooned in lights and getting presents and all that sort of stuff. It's the eggnog I dread. Boy, do I dread eggnog. . . .

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The Late Queen Mum and her "Little Something"

"A top-secret source told me the other day that when the Queen Mother wants to tickle her throat with a nip of something strong, she is very partial to a gin and Dubonnet, whatever that may be exactly. Her taste for gin is, of course, well-documented (Gordon's is a loyal warrant holder). 'I couldn't get through all my engagements without a little something,' she has confided." 

Victoria Moore, The New Statesman, 19 April 1999.

NEW! From Mixellany Books

THE SOUL OF BRASIL

by Jared Brown and Anistatia Miller

Yes, those two are at it again.  They're never happy unless they're doing something creative those two, so now they've gone and written yet another damned book.  Click on the cover and go buy it, wudja?  Here's what the write-up says:

The first book written in the English language to narrate the amazing history of the world's third largest selling spirit: cachaca. Spirits and drink historians Jared Brown and Anistatia Miller disclose the secrets of cachaca's Asian ancestry and noble birth in Brazil. They explain the spirits integration into Brazilian history and culture from its rise in the Sixteenth Century to the Nineteenth Century propaganda that led to its disfavor among the upper and middle classes. The rediscovery of Brazil's native soul in the Twentieth Century leads to a discussion to the recent raise in international popularity of this versatile spirit. The book was defines the differences amongst rum, rhum agricole, and cachaca; provides tasting session procedures; offers classic and modern cocktail recipes as well as food pairings.

The 3rd Vinos de Jerez Cocktail Competition final was held on December 9th at the Clover Club in Brooklyn, NY, and Neyah White, from San Francisco's NOPA, won the prize for Best Sherry Cocktail with his cocktail, Sherry Shrub.

That Neyah White guy is all over the place, huh?  And Gary tells us that Neyah is his bestest bestest friend, after Noddy and Big-Ears, of course.  Wanna see the winning recipes?  Here you go, then. 

Sherry Shrub

Adapted from a recipe by Neyah White, Nopa, San Francisco.

Winner of the 2008 Vinos de Jerez Cocktail Competition

22.5 ml (.75 oz) House-Made Shrub*
60 ml (2 oz) La Gitana Manzanilla sherry
1 lemon twist, as garnish

Stir over ice and strain into a small sherry glass.  Add the garnish.

*House-Made Shrub

Adapted from a recipe by Neyah White, Nopa, San Francisco.

1 quart fresh elderberries, trimmed from stems

1 cup fresh huckleberries

5 cups evaporated cane sugar

1 quart cider vinegar

1 oz kosher salt

5 brown cardamon pods

1 oz. jigger of white pepper corns

In a large bowl, mildly press fruit with bottom of shaker tin till every berry is at least bruised.  Muddle spices in a mixing glass till all the corns are at least cracked.  Add sugar, cover and let sit 5 hours or until a good syrup has formed (this should happen in a cool place, refrigerate if not available.)  Add salt and vinegar and stir till salt has dissolved, cover and return to cool storage and let age for at least a week.  Then filter successively through a china cap then a cheesecloth.  Bottle in clean, sterile bottle leaving a few inches of air under the cap.  It is now ready to use, but another week of aging allows for a deeper, more lingering flavor.  The beauty of this cocktail is seasonality and custom flavors.  It must be stressed that this is a seasonal concept and it should be made with whatever produce is peaking the week you make it.

Crossing  
Adapted from a recipe by Nate Dumas, Clover Club, New York

First Runner Up in the 2008 Vinos de Jerez Cocktail Competition

15  ml (1/2 oz) fresh orange juice

15  ml (1/2 oz) fresh lemon juice

15  ml (1/2 oz) Demerara sugar syrup

15  ml (1/2 oz) Laird's Bonded Apple Brandy

7.5 ml (1/4 oz) Cio Ciaro Amaro

45 ml (1.5 oz) Lustau Don Nuno Dry Oloroso Sherry

15  ml (1/2 oz) egg white

Freshly grated nutmeg, as garnish

an artistically placed dash of Fee's Brother's Aromatic Bitters, as garnish.

Shake without ice to emulsify the egg white, add ice and shake again.  Strain into a chilled champagne coupe and add the garnishes.

El Matador

Adapted from a recipe by Joel Baker, Bourbon & Branch, San Francisco

One of the two recipes that tied for Second-Runner-Up in the 2008 Vinos de Jerez Cocktail Competition

37.5 ml (1.25 oz) Macallan 12
22.5 ml (.75 oz) Williams and Humbert Dry Sack (Solera Especial) Oloroso 15 Year Old Sherry
22.5 ml (.75 oz) Aperol

2 dashes Fee Bros. Whiskey Barrel Aged Bitters

1 flamed orange twist, as garnish

Stir over ice 30 times counter-clockwise because Joel Baker is left-handed.  Strain into a chilled cocktail glass and add the garnish.

No. 8

Adapted from a recipe by Daniel "DAN-yul" Eun, PDT,  New York. 

The other recipe that tied for Second-Runner-Up in the 2008 Vinos de Jerez Cocktail Competition.

60 ml (2oz) Don Julio Reposado Tequila

22.5 ml (.75 oz) Lustau Palo Cortado Sherry

15 ml (.5 oz) Barenjager Honey Liqueur

1 Dash Fee's Orange Bitters

1 Dash Regan's Orange Bitters

Bartender Benefit

SAN FRANCISCO BENEFIT NEXT MONDAY to aid Tony Devencenzi, San Francisco bartender who was struck by a car and suffered major head injuries.  Details HERE.

Chocolate Adventure Cocktail Competition

Calling all mixologists:  January 4th is the deadline for entries to TuttiFoodie's "Chocolate Adventure Contest," (www.chocolateadventurecontest.com).  The best drink wins $5,000.  Inventive mixologists can submit up to 10 recipes. 

To be eligible, entries must use Scharffen Berger chocolate along with at least one "adventure ingredient" from the following list: popping candy (unflavored or flavored), wattleseed, palm sugar, basil, mustard seeds, coriander, black sesame seeds, black or pink peppercorns, chili pepper (fresh or whole dried), coconut milk, kaffir lime leaf, matcha tea, mango, plantain, jicama, tapioca pearls (any size), tamarind (or tamarind paste), and/or cacao nibs.

The contest judges John Scharffenberger, Elizabeth Falkner, Alice Medrich, Lisa Schiffman (www.tuttifoodie.com) and Brad Kinzer look forward to your entry.

To enter online, and to view complete contest rules, visit www.chocolateadventurecontest.com  Winners will be announced at the end of February, 2009.  Questions? Email Lisa Schiffman at lisa@tuttifoodie.com

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 Georges, 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.