MIXOLOGY 101 @DELTA AIRLINES SKYCLUB

•October 8, 2013 • Leave a Comment

JOIN ELAYNE DUFF FOR AN EXCLUSIVE LOOK INTO THE WORLD OF

MIXOLOGY

You’re invited to Mixology 101, an exclusive event at The Sky DeckSM at

Delta Sky Club in JFK and Atlanta. We’re putting worldrenowned James

Beard nominee Elayne Duff behind the bar to teach you the history behind

cocktails and topshelf spirits.

October 8th and 9th 3pm-6pm New YorkJFK T4

October 15th and 16th 3pm-6pm AtlantaATL Concourse F

From a classic Manhattan to a Peachtree Fizz, these 30minute rotating

interactive classes will teach you how to create timeless classics at home

while sipping on a specialty cocktail from the Club.

 We can’t wait to see you in the Club!!

COCKTAILS TO BE SHOWCASED:

FLY ME TO MANHATTAN

2 oz Bulleit Rye
1 oz Dolin Rouge
3-4 dashes of Angostura bitters
Stirred to perfection

PEACHTREE FIZZ
1.5 oz Ciroc Peach
.75 oz Fresh lemon juice
.75 oz simple syrup
1 oz Stella De Notte sparking wine
shaken and served chilled in a champagne flute

PEACHTREE FIZZ 

Summer Cocktails in the Delta Lounge

•August 8, 2012 • 2 Comments

 

 

 

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So for the past year I have been flying around the country, training bartenders that work in the Elite Lounges of Delta Airlines. Why ?you might ask, well it is not my desperate need to see every airport in America or to build up my miles in my Delta airline program, though that is a nice perk.

But seriously, this year I  had the pleasure of creating the cocktails featured on 15 of lounge menu’s across the USA. I will admit that we had a slow start and plenty of hic ups, but our current summer cocktail menu is simple and delicous.  Each drink uses only premium spirits and fresh ingredients. So the next time you are in the airport, head to the Delta Lounge and for the small fee of $10 you could be sipping on of these delicous drinks listed below.

The Red Eye
1.5 oz Ketel One Citroen
5 oz Bloody Mary Mix
POMEGRANATE MARGARITA
1.5 oz Don Julio Blanco
1.5 oz Stirrings Pomegranate mixer
1 oz Fresh lime sour
Glass:  Martini
Garnish: Lime Wedge

 EASY LANDING LEMONADE
1.5 oz BulleitBourbon
1.5 oz fresh lemon sour
1 oz mint syrup
Glass: Rocks
Garnish: garnish with a squeeze of lemon

 WHEELS UP
1.5 oz Ketel One
1 oz Fresh lime sour
.5 Stirrings ginger
Fill to the top with ginger ale
Glass: Pilsner
Garnish: lime wedge and a straw

TEN FRESH
1.5 oz Tanqueray Ten
2 oz Fresh lime Sour
Glass: Martini
Garnish: Lime Wheel

 THE PEACHTREE
1.5 oz Ciroc Peach
1.5 oz Fresh lemon Sour
splash of Pom
Fill to the top with club soda
Glass:  Pilsner
Garnish: Lemon wedge and a straw

 

 

 

 

 

Bespokepost- Great website to keep you hip and current

•February 14, 2012 • Leave a Comment

Guys check out this hip new webite called Bespokepost. These guys
will keep you current in all the things you need to know to be the true
modern gentleman.  It is easy, just log on each month, to keep up with
the latest trends and decided if you would like to purchase the box
awesome of not.  

So speaking of the box awesome, this months I got to chance to consult
on the ultimate kit and shot a video demonstrating how to make 3 of
your favorite classic cocktails.  Here is what you will get in the box:

This month, we provide you the tools required to create the perfect cocktail. You’ll find these same Japanese-inspired wares in the depths of NYC’s Prohibition-style lounges. And now we offer them to you:

1) Boston Shaker: Classic 2-piece cocktail shaker

2) AG Hawthorne Strainer: 4-prong strainer with some added weight

3) Jigger: 1oz/2oz, Japanese-style with inner measurements

4) Barspoon: Teardrop pattern, perfectly balanced, 30cm long

5) XL Ice Cube tray: 2-inch square, slow-melting ice cube tray

6) Angostura bitters: The quintessential bitter

I hope you enjoy your box of Awesome!

 

New York Bar- Speakeasy Event

•November 9, 2010 • Leave a Comment

Last Thursday evening I had the pleasure of hosting a Speakeasy themed event at The New York Bar Association.
I began the evening by blaming the cause of Prohibition on pissed off broads. What is that saying “Hell has not fury like a women scorned” . Well if you were a woman during early 1900’s , bars were off-limits to you, unless you were a hooker. (nice right!)  So picture this , if you were married your husband could spend every night in the bar without you and if were single you weren’t allowed to go to the place where all the men were hanging out.  Do I have to say more, pissed off woman are very dangerous creatures…

The cocktails featured that night were the following:

Midnight Run

1.5 oz Zacapa rum

1.5 oz Laphsong (smoked tea) black tea

1 oz Bulleit Bourbon

1 oz Pomegranate Juice

¾ oz Cinnamon /star anise syrup

½ oz Lemon Juice

¼ oz date molasses

½ oz Rose Water

Clubland 1937 Café Royal Cocktail Book

2 oz Ciroc

2 oz Dry White Port

1 or 2 Dashes of Angostura bitters

Glass: Martini Glass

Garnish: Lemon Twist

Fill a pint glass with ice.  Add the vodka, port and bitters and stir well.  Strain into a chilled martini glass. Pinch the lemon twist over the drink, rub it around the rim of the glass and drop it into the drink.

 

Corpse Reviver

.75 oz No. Ten

.75oz  Lemon Juice

.75 oz  Cointreau

.75 oz Lillet Blanco

1 dash of absinthe

Shake and strain into a martini glass

 

Whisky Smash

2 oz Bulleit

½ lemon quartered

4 mint leaves

1 oz Simple Syrup

Glass: Rocks Glass

Garnish: Mint sprig

Muddle lemon,mint leaves and simple, add Bourbon. Shake with ice and strain into a ice filled rocks glass

 Enjoy….

Saving the world one cocktail at a time..

Nicole Miller Fashion Night Out

•September 21, 2010 • Leave a Comment

Last week I had the pleasure  of creating the cocktails for Nicole Miller ‘s “Fashion Night Out Party.”
Ciroc Vodka one of my favorite vodkas was the sponsor and below are the three cocktails that I served at the event.

The Nicole

1.5 oz Ciroc

. 5oz Dry Sherry

. 75 oz simple (should this be simple syrup? If so, will it make this cocktail sweet?)

1 oz fresh lemon juice

Served up in a martini glass

Lemon twist

Coco Daqi

1.5 oz Ciroc Coconut

.75 oz Simple

1 oz Fresh Lime juice

Glass: Martini

Garnish: Lime Wheel

                                     

Ciroc Reviver

.75 oz Ciroc

.75 Cochi Americano

1 oz Stirrings triple sec

.75 Fresh lemon juice

Mist of absinthe

Glass: Martini

Garnish: Orange twist

Favorite Bars

•September 19, 2010 • Leave a Comment

Many of you have asked me about my favorite cocktail bars so here they are:

New York City Lower East Side

1) Death and Co:  Located on 6th street between 1st and A.  The space is intimate, the cocktails are amazing and the bar staff are charming.  This a great place to take a date and or a good group of friends to just chill and catch up. 

Insider secrets: Arrive early if you would like a seat and access to the bar. There is no standing allowed, so if no seats are no available they will take your name and number and call when there is.

What to order: Do not order a vodka cocktail, this is a place with an amazing drinks, find a spirit that you like, (other than vodka) puruse the cocktail section, be brave and order something adventurous.

p.s. They also have great food…

2) Mayahuel: Located on  6th street between 1st and 2nd. They have one of the most amazing selection of Tequila’s, Mezcal’s, cocktails and food that can be found anywhere in this city.  The owner Phil Ward and girlfriend Katie do a great job of accommodating guest and making sure that they are well taking care of.

Insider secrets: They do not take reservations and accept guest on a first come, first serve basis. Arrive early to guarantee a seat. There is no standing allowed, so if no seats are available they will take your name and number and call when there is.

What to order:  Did I mention that they have the most incredible selection of Tequila and Mezcal. Take advantage of this and order a cocktail from the menu that contains one of these two. One of my favorites is watermelon cocktail with a cayenne pepper/sugar/salt rim..
Food: When it comes to the food, just trust the server. Tell them what you like and don’t like, then let them do their thing. I have never been disappointed.

3) PDT  Located on St. Marks between 1st and A. With only 45 seats the space in intimate and not ideal for groups larger than 6.  Once inside take time to read through the menu, the stories under the cocktails are just as good as the cocktails themselves. If you are hungry ask for the menu and order fantastic hot dogs and tater totters from Crif dogs.

insider secrets: The secret entrance is through the phone booth in Crif dogs, once enter pick up the phone and the host will open the door to find out if you have a reservation or to let you know if there is seat available.  The good news is if there is a seat available you may come in or to ensure your entrance call the phone number 212-614-0386a  before 3pm to make a reservation.

What to order: The more outrageous the hotdogs sound the more delicious they taste. If you are not a dog fan order the tater tots, they are equally as tasty.  When it comes to the cocktails take your time to read the stories that go with each one, their insightful and entertaining.  As you peruse through the list you will be guaranteed to see ingredients that you will not recognized. Do not be afraid, instead ask the highly trained bartender what they are, how they taste etc.. Also they are very good at making recommendations….

4) Raines Law Room  Located  at 48 W 17th  located between 5th Ave & Avenue Of The Americas.  The concept is truly unique, the bar feels like you are in some bodies kitchen. There is kitchen aisle in the middle where the bartenders create their cocktails, behind them kitchen cabinets, sinks etc all the feelings of intimate but retro NYC kitchen.  The main room feels like somebodies living room, with intimate lounge seating containing retro couches facing each other with a coffee table in between.  To order a cocktail you simple push a button, which will then light up a number in the kitchen telling your server which of the tables needs their attention.

Insider secrets:  They accept reservations on Sunday, Monday and Tuesday only email them at: reservations@raineslawroom.com  and somebody will contact you via email to confirm you reservations.  During the rest of the week they operate on a first come first serve basis. If there are no seats available they will take your name and number and call you when there is room.   My favorite place is to hang out in the kitchen to watch the bartenders at work but if you are with a large group, the booths are best.

What to order:  Like many of the other speakeasy RL offers an incredible selection of classics, many with their own unique twist. One of my favorites is the Corpse Reviver, I am not exactly sure what special touch Meagham Doorman  (the head bartender) gives this drink , but it is the best rendition I have ever had.  

Uptown:

5) Bar Pleiades located inside the Surrey Hotel on 26 E 76th Street and the corner of Madison.  This glamorous art decor bar is like nothing else you will find on the upper eastside. (trust me I have tried) It has a elgant bar with comfy seats to settle into and surrounded it are Coco Chanel inspired lounge areas to sit and catch up with friends.  My favorite place as usually is at the bar especially when barman Cameron Bouge is behind it   Inspired by the famous Chef Daniel Boulud Cameron’s cocktails are thoughtful, seasonal and extremely savory. 

Insider Secrets:  This is place where gentleman should look dapper and ladies can be glamorous. It is not required but you are the upper eastside so you might as well take advantage of the opportunity to throw on your best duds. If there are only a few of you I recommend sitting at the bar so you can watch master Cameron at work> If you are lucky and it is not so busy you may have the chance to find out what he is currently cooking in his kitchen for the next menu. Last time I was there he gave me the secret to his La Paloma. He created his own grapefruit soda and the key ingredient was the champagne yeast that was used to create it.  The second ingredient was a pinch of sea salt. I would seriously love to spend a week with that man in his kitchen.

What to order: All the cocktails are adventurous and unique, I recommend that you and your friends order one of each and slowly work your way down the list.

Next week: Join me in exploring all the great bars of Brooklyn on at a time….

New York Bar Association

•June 8, 2010 • Leave a Comment

Just this past Thursday, I taught of class of very enthusiastic and very thirsty lawyers.

The class theme, was to learn the basics on how to create a delicious summer cocktail.   Along the way we discussed bar tools and their use;  The art of creating a balance cocktail using acid, sugar and alcohol; Some tidbits about a fellow lawyer named David August Embury, who also happened to be a cocktail enthusiast  and wrote one of the most influential cocktail books of his time called “The Fine Art of Mixing drinks” . 

Lastly the  path of cocktail creation through time and the basics of what makes, Vodka Vodka, Gin Gin and Tequila Tequila..

This week, in honor of my students from the NY Bar Association, I am going to discuss  Mr. Embury and his theory’s.

Plus the cocktails created in class.  Tune in next week for  the “basics on how vodka is produce”

 David Augustus Embury: November 3, 1886 in Pine Woods, New York – July 6, 1960.

was a senior tax partner with the respected Manhattan law firm of  Curtis, Mallet-Prevost, Colt & Mosle.

Embury makes it clear that he had “never been engaged in any of the manifold branches of the liquor business” and that his experience was “entirely as a consumer “.  He possessed an insatiable curiosity about the whys and wherefores of many things and particularly of food and drinks.” Embury’s was passionate about quality cocktail’s and used that passion to write a book called The Fine Art of Mixing Drinks (1948), a classic encyclopedia of the 20th century cocktail.

  Embury’s Basic principles

  •A drink will never be any better than the quality of the cheapest ingredient in it

  Components of a cocktail

  •The base is the principal ingredient of the cocktail. and typically makes up 75 percent or

more of the total volume of the cocktail

• The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base, while at the same time to enhance its natural flavor. i.e. vermouth, campari etc

 • Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse) Cordials, and non-alcoholic flavored Syrups (such as Grenadine or Orgeat syrup)

  Categories of cocktails

 •Cocktails of the Aromatic Type use as modifying agents bitters or aromatic wines or spirits.

•Cocktails of the Sour Type use as modifying agents a fruit juice (typically, lemon or lime) and sugar. For these a ratio of 1 part sweet to 2 parts sour to 8 parts base is generally recommended.

•The idea that a drink must be made according to one exact recipe preposterous, and that the final arbiter is always your taste.

Once one understands the basic components of each type of drink, new cocktails can be created by substituting a different base or modifying agent or by adding a special flavoring or coloring agent.

Using these theory’s and basic principles of balance: Acid, Sugar and alcohol anybody can make a great cocktail.

COCKTAILS CREATED IN CLASS

The cocktails we created were:

Coconut Colada2 oz Cîroc Coconut

1 oz pineapple juice

.5 oz whole milk

Directions: Starting from the least expensive ingredient first, pour each into the mixing glass.

add ice and shake vigorously. Using your hawthorn strainer strain the liquid into a rocks glass filled

with fresh ice. Squeeze a lime wedge over the top of the drink and then throw in.

Glassware:  Rocks glass

Garnish: Squeeze of Lime

 

Hot Pink

1.5 oz Don Julio Blanco
.75 oz Fresh Lime Juice
1.5 oz Fresh Watermelon Juice
1 oz Simple Syrup

Directions: Add 1 slice of 1/4 inch think jalapeno into the mixing glass,
next add simple syrup and muddle the two together until the jalapeno is broken up.
tip for a hotter cocktail add the jalapeno seeds, less spicy remove them.
2nd- wash hand thoroughly to remove all the oils from your fingers

Next add watermelon, lime juice, Don Julio Blanco and ice shake vigorously.
Using your hawthorn strainer strain the liquid into a rocks glass filled
with fresh ice. Squeeze a lime wedge over the top of the drink and then throw in.
Glassware: Martini glass or Rocks glass
Garnish: Watermelon slice or lime wheel


Coconut Caiprioska
1 whole lime cut into quarters
2 spoonfuls of sugar
2 oz Cîroc Coconut
Top with soda water
Shake and strain over ice

Directions: Add 1 whole lime cut into quarters into the mixing glass,
next add 2 spoonfuls of sugar and muddle the two together until the lime
juice is extracted.

tip for less sweet, add less sugar and vica versaNext add Ciroc Coconut and ice, shake vigorously.
Using your hawthorn strainer strain the liquid into a highball glass filled
with fresh ice, top with club soda
Glassware: Highball
Garnish: Lime Wedge

 

Cucumber Fresh
1.5 oz Tanqueray Ten
3 cucumber slices
4 leaves of mint
.75 oz fresh lime juice
1 oz simple syrup

Directions: In the mixing glass add 3 slices of english cucumber sliced a 1/4 inch thick,  mint and simple syrup.
Muddle them together until cucumber juice is extracted. Next add lime juice, Tanqueray Ten and ice.Shake vigrously and using your hawthorn strainer strain the liquid into an ice cold martini glass

Glassware: martini glass
Garnish: Cucumber wheel

Good luck and if you would like to learn something about vodka, turn in next week for my next post.

Saving the world one cocktail at a time!!