Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2008 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Cinco de Mayo Tequila Primerhttp://www.slashfood.com/2008/04/25/cinco-de-mayo-tequila-primer/http://www.slashfood.com/2008/04/25/cinco-de-mayo-tequila-primer/http://www.slashfood.com/2008/04/25/cinco-de-mayo-tequila-primer/#commentsFiled under: , , , , , , , , , , ,

Despite evidence to the contrary, Cinco de Mayo is not Spanish for 'another excuse to get totally faced.' What Cinco de Mayo has come to signify in this country, however, is exactly that. Just like we knock back Guinness on St. Patrick's Day and gorge ourselves on beer and brats during Oktoberfest, Cinco de Mayo has become our way of showing appreciation for our Mexican neighbors in the best way we know how; by getting slobber-faced.

This upcoming May 5, we'll be raising glasses of tequila. So let's take a minute and find out exactly what is in that glass and clear up some misconceptions.

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]]>Cinco decinco de mayoCincoDeCincoDeMayoKeith Waldbauer2008-04-25T15:01:00+00:00Tales of the Cocktail 2008http://www.slashfood.com/2008/04/04/tales-of-the-cocktail-2008-woohoo/http://www.slashfood.com/2008/04/04/tales-of-the-cocktail-2008-woohoo/http://www.slashfood.com/2008/04/04/tales-of-the-cocktail-2008-woohoo/#commentsFiled under: , , , , , , , ,

Love cocktails? Spirits? Want to know how to make your own bitters, infused syrups or tinctures? Interested in bartending techniques or the history of the craft? Or, heck, do you like to drink? Brothers and sisters, have I got an event for you. . .

Tales Of The Cocktail is the only event of its kind. From July 16-20th bartenders, spirit representatives, notable authors, mixologists and enthusiastic barflies will gather in New Orleans to celebrate, attend seminars and drink a whole bunch of hooch. Tickets are available on the TOTC site. Hope to see you there.

Additionally, I've been invited to be a participating writer for the all-star blog site that they are putting together for the event, Talesblog.com. In the coming months, we will be previewing the events, seminars and notable participants of this wonderful event. I guarantee you won't find a giddier bunch.
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]]>new orleansNewOrleansTales of the CocktailTalesOfTheCocktailKeith Waldbauer2008-04-04T13:01:00+00:00Raising the Bar: Bitters, curing cocktails (and you) since 1820http://www.slashfood.com/2008/03/27/bitters-curing-cocktails-and-you-since-1820/http://www.slashfood.com/2008/03/27/bitters-curing-cocktails-and-you-since-1820/http://www.slashfood.com/2008/03/27/bitters-curing-cocktails-and-you-since-1820/#commentsFiled under: , ,

No bar can be complete without them (heck, for my money, no bartender can be complete without them). Every bar has at least one bottle stashed somewhere, and more and more, the hallmark of great bars and bartenders proudly displays at least a half-dozen, not including ones they've made themselves. Each variety lends a complexity impossible to find anywhere else and almost always elevate each cocktail into something special.

So what, exactly, are bitters, and why are they so important? Well, first, there are two kinds, potable and nonpotable. Potable bitters generally double as digestifs, something you drink after dinner. Fernet-Branca and Campari are two famous examples of potable bitters. The ones we're talking about here are nonpotable (which means they're not meant to be consumed on their own). Bitters are, in general, made from a witches-brew combination of herbs and citrus blended with alcohol, and were intended as remedies for all sorts of ailments, particularly those involving the stomach. Why are they important? A friend of mine and master bartender, Jamie Boudreau, likens bitters to how a chef utilizes salt, as essential an ingredient as there is in any kitchen. Each type of bitters available lends it's own unique characteristics to a cocktail.

For the sake of introduction of these products, we're going to limit the flavor wheel to the three most common.


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]]>Angostura bittersAngosturaBittersBittersnon-potable bittersNon-potableBittersOrange BittersOrangeBittersPeychaud bittersPeychaudBittersprimerKeith Waldbauer2008-03-27T17:02:00+00:00Raising the Bar: Tip back a Tipperary this St. Patrick's Dayhttp://www.slashfood.com/2008/03/13/tip-back-a-tipperary-this-st-patricks-day/http://www.slashfood.com/2008/03/13/tip-back-a-tipperary-this-st-patricks-day/http://www.slashfood.com/2008/03/13/tip-back-a-tipperary-this-st-patricks-day/#commentsFiled under: , , , ,

Tipperary in a martini glassFor the first time in years, I won't be bartending this St. Paddy's Day. For the first time in years, I'll be on the other side, elbowing my way to the bar and signaling to a hapless, overworked barkeep that I, Keith Waldbauer, believe it's time for me to get my drink on.

And after all this time, boy am I ever thirsty.

So, what am I drinking? There will be Guinness, of that you can be sure. And, sure, I'll down a Tullamore Dew, two if I start feeling it. If the night gets away from me, I may even be talked into that Irish Car Bomb my friends are pushing toward me. First thing, though, let me tell you, I'll be tipping back a Tipperary.

Is it a typical Irish cocktail? No, not really. There's the Irish whiskey in it, of course, and then there is the name, which comes from both a town and a county in Ireland. It has a green tinge to it as well, courtesy of Chartreuse, a French liquer made by Carthusian monks since the 1700's.

So why a Tipperary on St. Paddy's Day, then, if the associations are rather slight? Because, my dear friend, while everyone else if fattening up on too much beer and slobbering over too many shots, you'll be at the end of the bar with a classic, 90 year old cocktail in your hands, taking your time with a well-balanced beverage. And with juuust enough Irish elements to keep you in the spirit of the moment. Here's my version of the Tipperary:

Tipperary

2 oz Irish whiskey (I generally use Bushmills)
3/4 oz sweet vermouth
1/4 oz green Chartreuse

Stir well, strain into a chilled cocktail glass. No garnish required here.

Slainte!!
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]]>alcoholcocktailRaising the BarSt. Patrick's DayTipperaryKeith Waldbauer2008-03-13T18:00:00+00:00Raising the Bar: Leap year cocktailhttp://www.slashfood.com/2008/02/28/raising-the-bar-leap-year-cocktail/http://www.slashfood.com/2008/02/28/raising-the-bar-leap-year-cocktail/http://www.slashfood.com/2008/02/28/raising-the-bar-leap-year-cocktail/#commentsFiled under: ,

Leap year cocktailWe have a 29th of February this year, making this a Leap Year ... making Friday a Leap Day. So what does that mean?

Well, we have an extra day to put off preparing our taxes (yes!), and an extra day standing between us and summer (boo!). Just like the Olympics and Presidential elections (yeah, we get yet another day of political sniping, too), Leap Years come every four years. It also means it's time to dust off an old classic cocktail called, ingeniously enough, the Leap Year Cocktail.

This hibernating little fellow comes courtesy of the Savoy Cocktail Book, first authored by Harry Craddock and remains, 78 years after publication, a benchmark for tradition-minded bartenders and scholars alike. There are over 750 recipes in the book, a few of which have notations augmenting their worth. I'm going to lift the entire quote regarding the Leap Year.

This cocktail was created by Harry Craddock for the Leap Year celebrations at the Savoy Hotel, London, on February 29, 1928. It is said to have been responsible for more proposals than any other cocktail ever mixed.

Well alrighty then! That's quite a feat considering the little bugger pokes its head out of the ground every Presidential cycle, but okay, I won't quibble with anything reaching its 80th birthday. The recipe is after the jump, taken from a more modern perspective from Gary Regan's excellent Joy of Mixology.

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]]>CocktailHarry CraddockJoy of MixologyLeap YearLeapYearRaising the BarSavoy HotelKeith Waldbauer2008-02-28T17:59:00+00:00Raising the Bar -- Mardi Grashttp://www.slashfood.com/2008/02/04/raising-the-bar-mardi-gras/http://www.slashfood.com/2008/02/04/raising-the-bar-mardi-gras/http://www.slashfood.com/2008/02/04/raising-the-bar-mardi-gras/#commentsFiled under: , , , ,

It's Mardi Gras and Carnival season (already!) so pop some vitamin C if you're still nursing your New Years hangover because, dang it, it's party time!

The quintessential Mardi Gras cocktail is, no doubt, the infamous Hurricane. The history of the Hurricane is rather murky, with some cocktail chroniclers pointing to its purported invention in the 1940's at Pat O' Brien's as a way to alleviate the enormous amounts of rum shoved upon him by his distributors. Others cite the 1939 World's Fair in New York at the (ahem) Hurricane Bar. Whether or not it was actually invented at O'Brien's, certainly the credit for the continuing popularity of this drink belongs to that establishment. If you go today, you'll get a pre-mixed version instead of one made with real fruit juice, so maybe stick to whipping up this cocktail at home.

The Hurricane
  • 2 oz. light rum
  • 2 oz. dark rum
  • 1 oz. fresh orange juice
  • 3/4 oz. fresh lime juice
  • 2 oz. passion fruit juice
  • 1/2 oz. simple syrup
  • Grenadine to taste
(I personally prefer this drink without it, but several recipes recommend throwing in some pineapple juice, anywhere from 1 to 2 ounces. It's your call.)

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]]>Keith Waldbauer2008-02-04T19:56:00+00:00Raising the Bar -- Essential Cocktail Bookshttp://www.slashfood.com/2008/01/11/raising-the-bar-essential-cocktail-books/http://www.slashfood.com/2008/01/11/raising-the-bar-essential-cocktail-books/http://www.slashfood.com/2008/01/11/raising-the-bar-essential-cocktail-books/#commentsFiled under: , , ,

We here at Raising The Bar are shamelessly dedicated to helping you enjoy your nights out on the town and improving the drinks you pay for. We also believe knowledge is power, and the best place to start is with cocktail books.

The first cocktail book I ever saw belonged to my parents. I'm not sure how old I was, but doubt I'd hit puberty yet. Anyway, being fascinated with the secret world of adults and, more specifically, anything forbidden to me, I filched a cocktail book from the bar and daydreamed about knocking back all the cocktails with funky and exotic ingredients. There was the Adonis with orange bitters and sherry, the White Russian (which my mom loved) with something called Kahlua and, oooooh, a drink called (snicker) The Bosom Caresser.

That book was the classic Mr. Boston's Bartender's Guide, with the red cover and the engraved portrait of man in a top hat, presumably ol' Boston himself just itching to get you soused. It's perhaps the most ubiquitous cocktail book in the world. Look up the skirt of most bars in America and you're bound to find a Mr. Boston's that collecting dust, but ready to save a bartender's ass if a weird or forgotten drink is requested, as it has been doing for 73 years. In fact, that should be that book's tagline: Mr Boston's Deluxe Official Bartender's Guide ... Saving Bartender's Asses Since 1935.

Cocktail books aren't just for bartenders. There are wonderful books out there that shine a light on the darkened corners of cocktail history and, at their best, re-introduce delicious vintage recipes that had long ago been unfairly put out to pasture, just waiting for some geek like me to get thirsty enough to try them. Below is a list of books which do just that. Now, the list is far from comprehensive. The purists and the dorks (like me) will shout how no list is complete without Jerry Thomas, they'll pooh-pooh any library without Gary Regan, and insist one can only truly begin with the mythical (but out-of-print) Jones Guide or the storied tomes by David Embury or Ted Saucier. However, the six books listed below are, in my opinion, excellent places to begin, each with their own quirky merits:

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]]>Keith Waldbauer2008-01-11T16:35:00+00:00Raising the Bar -- Safe Holiday Sippinghttp://www.slashfood.com/2007/12/21/raising-the-bar-safe-sipping/http://www.slashfood.com/2007/12/21/raising-the-bar-safe-sipping/http://www.slashfood.com/2007/12/21/raising-the-bar-safe-sipping/#commentsFiled under: , , ,

The holiday season is hitting its zenith, office parties are in full swing, families are getting together and everyone is in full seasonal regalia, knocking down shots and toasting the beginning of new year. Odd as it may be for a drinks writer and bartender to ask that everyone set down their martinis, their flutes and their shot glasses for a second, I'd like to ask that we do just that and take a moment to sober up and discuss the responsibilities we have.

With all the education and publicity out there on the perils of over-drinking, particularly when it comes to driving, there are always several people out there who either forget or flat-out ignore their limits every holiday season. I'm not talking about anything most of us don't know already, so rather than pitch a lecture here, I'm going to list a few reminders for everyone.

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]]>holidashKeith Waldbauer2007-12-21T20:34:00+00:00Raising the Bar -- Irish Coffee & Spanish Coffeehttp://www.slashfood.com/2007/11/15/raising-the-bar-irish-coffee-and-spanish-coffee/http://www.slashfood.com/2007/11/15/raising-the-bar-irish-coffee-and-spanish-coffee/http://www.slashfood.com/2007/11/15/raising-the-bar-irish-coffee-and-spanish-coffee/#commentsFiled under: , , , , , ,

Irish Coffee: Invented in an airport bar, of all places, by Joe Sheridan, who made it for disembarking passengers one nasty winter day back in the 40's. This is easily the most popular warmed cocktail.
  • 1 ½ oz Irish whiskey
  • 1 teaspoon brown sugar
Fill with hot coffee, stir until sugar is dissolved, add freshly whipped cream.
That's it!

Spanish Coffee: Tastes good, and the fireworks show will thrill your guests as long as you don't set them or your house on fire. The fireworks aren't necessary, of course.
  • ¾ oz Tia Maria
  • ¾ oz Spanish brandy
  • ¾ oz Cointreau
You'll need a shaker filled with ground cinnamon and a heat-resistant glass mug. Pour above ingredients in the mug, swirl the contents to coat the inside of the mug. Carefully light the liquor, rotating the glass in your hand. Shake the cinnamon over the lit liquor, which causes little sparks. Put out the fire by adding coffee, then topping off with freshly whipped cream.
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]]>holidashKeith Waldbauer2007-11-15T18:09:00+00:00Raising the Bar -- Hot Toddy & Hot Buttered Rumhttp://www.slashfood.com/2007/11/15/raising-the-bar-hot-toddy-and-hot-buttered-rum/http://www.slashfood.com/2007/11/15/raising-the-bar-hot-toddy-and-hot-buttered-rum/http://www.slashfood.com/2007/11/15/raising-the-bar-hot-toddy-and-hot-buttered-rum/#commentsFiled under: , , , ,

Hot toddy: the quintessential winter warmer, and frequently mistaken as a cold remedy (alcohol, of course, dehydrates you - not what you want in a cold remedy - but, what the heck, it sure beats a tablespoon of Robitussin). Originating from Britain, the hot toddy is simply:
  • lemon
  • hot water
  • spirit of choice (Whiskey and brandy are the most popular, but Tuaca and other liqueurs work well, too)
  • honey
Mix. Drink.

Hot Buttered Rum: You can get the batter commercially, but where's the fun in that? For what it's worth, my mom was crazy about this drink, and so I have fond memories of this one. My mom bought the commercial batter, I think.
  • 1 teaspoon brown sugar
  • 4 oz hot water
  • 2 oz dark rum
  • 1 tablespoon butter
Combine the brown sugar and hot water, stirring until dissolved. Add the rum and float the butter on top. Grate fresh nutmeg over it and enjoy.
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]]>holidashKeith Waldbauer2007-11-15T17:49:00+00:00Raising the Bar -- Classic Holiday Drinkshttp://www.slashfood.com/2007/11/15/raising-the-bar-classic-holiday-drinks/http://www.slashfood.com/2007/11/15/raising-the-bar-classic-holiday-drinks/http://www.slashfood.com/2007/11/15/raising-the-bar-classic-holiday-drinks/#commentsFiled under: , , , , ,

Ah, holiday time. Personally, I require a healthy amount of booze during the holidays; there's family and all the history and drama and love that comes with that, there's a new year to welcome and an old one to say goodbye to, co-workers to celebrate with and, well, I tend to drink more often when the weather is cold and miserable.

And I know I'm not drinking alone. Bars are packed, as are banquet rooms. Holiday parties at home, Christmas parties with co-workers. Even jolly old Saint Nick is in on the act (rosy red cheeks, that famous belly, his general merriment ... seems obvious to me Santa Claus enjoys a taste now and then.)

So, what are we drinking, anyway? Wine, to be sure, copious amounts of bubbly, beer of all styles and flavors. The good stuff comes out, too: single-malt scotches, aged bourbons, brandies...neat or on the rocks, the dark liquors tend to come out to play more often in the winter months, and it's good to see them.

How about cocktails? There are several, some of which have hundreds of years of tradition behind them. Here are a few to make the holidays just a little jollier:
 Hope you can use some of these recipes and that you and yours enjoy a safe and jolly holiday season. Wass hael!!!
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]]>holidashKeith Waldbauer2007-11-15T16:53:00+00:00Raising the Bar -- Tom & Jerryhttp://www.slashfood.com/2007/11/15/raising-the-bar-tom-and-jerry/http://www.slashfood.com/2007/11/15/raising-the-bar-tom-and-jerry/http://www.slashfood.com/2007/11/15/raising-the-bar-tom-and-jerry/#commentsFiled under: , , , , ,

Tom and Jerry: Like eggnog but want to try something different? Try this old warhorse, dating from the early 1800's, long rumored to be the invention of Jerry Thomas, the OG of bartenders and mixologists, though it appears now a sportswriter named Pierce Egan came up with this. This particular recipe comes from CocktailDB.com, my favorite cocktail recipe repository.

  • 1 egg yolk
  • 1 tsp sugar
  • 1 1/2 oz light rum
  • 1/4 tsp allspice
  • Mix vigorously, pour into 6 oz mug and top with hot water
  • Add nutmeg
  • 1 egg white, beat until stiff & pour into mug
  • 1/2 oz brandy, stirred in
Sit back. Enjoy.
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]]>Keith Waldbauer2007-11-15T16:31:00+00:00Raising the Bar -- Mulled Winehttp://www.slashfood.com/2007/11/15/raising-the-bar-mulled-wine/http://www.slashfood.com/2007/11/15/raising-the-bar-mulled-wine/http://www.slashfood.com/2007/11/15/raising-the-bar-mulled-wine/#commentsFiled under: , , , ,

Mulled Wine: Another oldie with numerous interpretations, mulled wine is simply hot, spiced wine. In Germany, it's called Glüewhein. The Nordic countries call it Glogg.

I like to prepare this at Thanksgiving, as there is nothing better than having the aroma of warm, spice-infused wine filling the house while waiting for the turkey to finish. I keep this pretty simple, but in addition to the ingredients listed below, you can, as others do, add brandy, madeira, sugar, ginger, almonds or even raisins.
  • 2 bottles Cabernet or similar big-bodied red wine
  • 2 packs of pre-packaged mulling spices, found at places like Whole Foods
  • Heat lightly in a non-aluminum pot until steaming, ladle into heat-resistant mugs. Garnish with an orange zest or wedge.
Now, I use spice packs simply because it is cleaner (all you have to do is pluck out the bag). If you'd rather use a tea ball, these are generally the spices you need: cinnamon, cardammon, cloves, and allspice.
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]]>holidashKeith Waldbauer2007-11-15T15:54:00+00:00Raising the Bar -- Wassailhttp://www.slashfood.com/2007/11/15/raising-the-bar-wassail/http://www.slashfood.com/2007/11/15/raising-the-bar-wassail/http://www.slashfood.com/2007/11/15/raising-the-bar-wassail/#commentsFiled under: , , , ,

Dating from the Middle Ages, Wassail is an old English toasting punch. Wassail takes it's name from a salutation, Wass hael, which translates as "be in good health." It is typically served in a wassail bowl and is passed around, with wass hael cheers greeting each guest.

There are several variations, from red wine to ale, sherry, brandy, tea and differing juices. This recipe combines beer (more than likely the traditional base) with cider, which is how it is more commonly thought of today, and comes from Mittie Hellmich's excellent Ultimate Bar Book:
  • 1 teaspoon freshly ground allspice
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground ginger
  • ½ cup brown sugar
  • Juice of 1 orange, plus peel
  • Juice of 1 lemon, plus peel
  • 8 oz hot water
  • 32 oz brown ale
  • 12 oz hard cider
In a large, non-aluminum pot, combine the spices, brown sugar, and orange and lemon juice and spiral peels with the hot water. Cook over medium heat, stirring frequently, until hot. Add the ale and cider and cook until steaming (not boiling). Ladle into warmed heat-resistant mugs. Makes six servings.
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]]>holidashKeith Waldbauer2007-11-15T15:42:00+00:00Raising the Bar -- Rules To Drink Byhttp://www.slashfood.com/2007/11/01/raising-the-bar-rules-to-drink-by/http://www.slashfood.com/2007/11/01/raising-the-bar-rules-to-drink-by/http://www.slashfood.com/2007/11/01/raising-the-bar-rules-to-drink-by/#commentsFiled under: , , ,

Let's be honest; cocktails are not cheap. Breaking it down by fluid ounce, cocktails are, in most bars, one of the highest ticket items. Knowing this, it makes sense to make sure you are going to get what you pay for, which generally means a well-crafted balance of flavors (not to mention that fuzzy, happy-go-lucky buzz that helps us shrug off our hectic lives, even if only for a minute).

What follows are a few general guidelines to keep in mind before you order that Margarita you've been salivating over since noon. Next time you walk into a bar for the first time, take a moment to size up a few things before you lay down your hard-earned dollar.

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]]>Keith Waldbauer2007-11-01T20:32:00+00:00Raising The Bar -- Match The Drink To The Digshttp://www.slashfood.com/2007/10/09/raising-the-bar-match-the-drink-to-the-digs/http://www.slashfood.com/2007/10/09/raising-the-bar-match-the-drink-to-the-digs/http://www.slashfood.com/2007/10/09/raising-the-bar-match-the-drink-to-the-digs/#commentsFiled under: , , , ,

keith waldbauerStop me if you've heard this one before.

It's a beautiful, sun-spangled day in Seattle, a perfect mid-summer cocktails-on-the-back-porch kind of day. We roll into a well-known bar on our way home to enjoy a drink on their patio. Christine, my fiancee, smartly orders a beer. Dopey ol' Keith swiftly makes two mistakes. One mistake I outlined in an earlier post, namely, I didn't specify precisely what I wanted and got a rudimentary version of a Manhattan, paying eight bucks for the pleasure.

The real error, however, came earlier, when I walked into the bar and looked around. This is a bar with glassy-eyed mounted animal heads lording over the place, a selection of hot nuts, Led Zeppelin on the jukebox, an impressive line of beer taps and European beers in the fridge behind the bartender. Getting the idea? I certainly didn't, and here's the kicker -- everybody in this bar, and I mean every dude and dudette, is buddying up to a pint of beer.

Everyone, that is, except me. And that's the problem.

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]]>Keith Waldbauer2007-10-09T16:58:00+00:00Raising The Bar -- The Old Fashionedhttp://www.slashfood.com/2007/09/24/raising-the-bar-the-old-fashioned/http://www.slashfood.com/2007/09/24/raising-the-bar-the-old-fashioned/http://www.slashfood.com/2007/09/24/raising-the-bar-the-old-fashioned/#commentsFiled under: , , ,

keith waldbauerIn honor of Bourbon Heritage Month, I simply must give a shout-out to my old friend, the Old Fashioned. Historically, rye is called for at least as often as bourbon, but for my own pleasure, I consider this old kook a bourbon drink. To the good people who distill one of America's greatest products, I raise my glass in your honor.

The preparation of the Old Fashioned has been hotly debated by cocktail purists for decades. I won't jump into the fray, myself, but I will send you off to Robert Hess at Drinkboy.com. He's thought about the Old Fashioned A LOT and has plenty to say about its history and preparation.

And if that floats your boat, I suggest reading the definitive history he put together entitled 'Renewing An Old Fashion'. Or, you can simply muddle up one yourself and raise your own toast to our nation's bourbon producers.

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]]>Keith Waldbauer2007-09-24T14:29:00+00:00Raising The Bar -- Call Your Boozehttp://www.slashfood.com/2007/09/17/raising-the-bar-call-your-booze/http://www.slashfood.com/2007/09/17/raising-the-bar-call-your-booze/http://www.slashfood.com/2007/09/17/raising-the-bar-call-your-booze/#commentsFiled under: , , ,

Yours truly and his fiancée walk into a bar. It's a great spot, well-known for its jukebox, decent beer selection, mounted animal heads on the wall and wonderful outdoor patio.

My fiancée is wise; she gets a pint of beer and sips at it happily. But, wouldn't you know it, ol' Keith is going to get something different. You see, I'm feeling good, but I want to feel better. I want my favorite cocktail, I want a Manhattan.

Boy, what a wrong move. My heart sinks. A couple dips into the well and a rough shaking later, the bartender serves me a shimmering cocktail glass of You Get What You Deserve.

I made several errors in this scenario -- complete rookie errors made all the worse because I know better. I'll break down my mistakes, so you don't repeat them.

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]]>Keith Waldbauer2007-09-17T17:38:00+00:00Raising The Bar -- An Introductionhttp://www.slashfood.com/2007/09/13/raising-the-bar-an-introduction/http://www.slashfood.com/2007/09/13/raising-the-bar-an-introduction/http://www.slashfood.com/2007/09/13/raising-the-bar-an-introduction/#commentsFiled under: , , ,

keith waldbauerFriday night, 9:30ish, you're leaning on a bar top, scanning a wall clustered with different spirits. Vodkas, gins, bourbons, ryes, tequilas, brandies, obscure Italian liqueurs, all winking at you. Then, a bartender leans forward and asks you, "What can I get for you?"

Indeed, what will you be having?

My name is Keith Waldbauer. I'm a bartender for Union, a popular restaurant in downtown Seattle. We have a fairly extensive liquor selection and our cocktail menu features vintage cocktails, most of which haven't been offered in bars for decades.

Union is situated a block from Pike Place Market, so we get our fair share of people who don't normally sit in cocktail lounges. Each night I get a few 'deer in the headlights' glazed expressions when I ask the inevitable. The easiest thing to do is go to an old standby like a gin and tonic or a vodka soda. They're great drinks, and I'm happy to make them.

But look behind your bartender -- and I mean really look. There are hundreds of thousands of variations, some over a century old. You never know, one of those drinks may be your ultimate cocktail, awaiting your discovery.

In this space, we'll talk about some of those old classics you should try. We'll talk about do's and dont's, what to watch for in bars and how to order -- all in the name of making sure you drink well, and not just drink from the well.

(See Keith in action behind the bar at Union - 1400 First Avenue, Seattle, WA, 206-838-8000)

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]]>Keith Waldbauer2007-09-13T19:15:00+00:00Southern Sweet Teahttp://www.slashfood.com/2007/06/28/southern-sweet-tea/http://www.slashfood.com/2007/06/28/southern-sweet-tea/http://www.slashfood.com/2007/06/28/southern-sweet-tea/#commentsFiled under: , , , ,

Sweet or unsweet?

If you've spent any time south of the Mason-Dixon line, this query is as familiar to you as "paper or plastic?", but the rest of the USA doesn't have a cotton pickin' clue what you're talking about. See, we may get all schmancy, blending decaf Royal Tiger Spice Baby Assam with cran-kiwi nectar and individually wrapped cubes of Albanian raw beet sugar, but this Yankee is willing to admit that y'all got something special goin' on when comes to iced tea.

Sweet Tea is a staple of restaurants and homes across the Southeastern United States; so prevalent that a guest has to specifically request 'unsweet" in order to get a brew that won't instantly candy their molars, and enough of a cultural institution that several Representatives in Georgia presented House Bill 819 requiring all food service establishments to serve it. Sure, it was quickly revealed as an April Fools Day prank, but it bespoke the region's reverence for the "champagne of the South".

So, just what IS this magical elixir? Essentially, it's bagged or loose orange pekoe (that's a grade of black) tea, that's brewed and blended with sugar while it's still hot. A lot of sugar. If you're making this for the first time and you think you've swirled in enough sugar - you haven't. Keep pouring. Then pour more. If your stirring spoon is threatening to stand up on its own, you may still need to add more. Have a Southerner sample it if you're not sure. They'll tell you to add MORE.

If it's served in a Southern home, there's a good chance it'll be in a tall, slim glass filled with ice, and accompanied by a long-handled iced tea spoon with which one can stir in, bless their heart, even more sweetener if so desired. Milk is unheard of, and lemon or mint - well, that's just being fancy, but if it makes the Yanks feel at home, then so be it. That's just good ol' Southern hospitality.

There are as many ways to make Sweet Tea as there are Southern families. This is how my husband and I (he's from High Point, N.C.) like to make it at home.

The Wagner Family's Sweet Tea

For Simple Syrup:
* 4 cups sugar (Don't worry - not all of that goes in the tea!)
* 2 cups water

For Tea:
* 4 cups water
* 8-10 regular-sized or 3 "family sized" bags orange pekoe tea (preferably Lipton or Luzianne)
* Pinch of baking soda
* Additional water

Pour 2 cups of water and 4 cups of sugar into a saucepan and stir together. Bring to a boil, reduce heat, and stir until thickened. Turn off heat, and set aside.

Strip tags from the tea bags, and tie strings to the handle of a wooden spoon, near the bowl. Bring 4 cups of water to a boil in a saucepan. Turn off the heat, and place the tea-tied wooden spoon in the pan with a pinch of baking soda (It smooths out the tea's tannins.). Once it's suitably darkened, and still hot, pull out the spoon. (Refrain from squeezing the teabags, as that clouds the tea.)

Stir 1 cup of the sugar syrup into the tea until it's thoroughly blended. Pour the mixture into a 1 gallon glass or metal pitcher, and fill to the top with water. Stir, and chill in the refrigerator. Pour the remaining sugar syrup into a glass jar, and cover.

Once the tea has cooled, serve it in tall glasses 2/3 filled with ice, with sugar syrup on the side so that guests may sweeten according to their personal taste.

Y'all come back now, hear?

(P.S. If you're having trouble with the comments link, try this one.)

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]]>Kat Kinsman2007-06-28T02:48:00+00:00