tag:blogger.com,1999:blog-5537626020348913872024-03-14T08:45:42.630-04:00Behind The PineA diary of travels and adventures thruout the R&D of a small book with lots of love and passion behind it.R~http://www.blogger.com/profile/18350751377070309764noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-553762602034891387.post-43979826160354976412009-01-27T16:57:00.030-05:002009-02-01T22:06:57.374-05:00Miami<em>Note: Not all recipes are posted. Not because I didn't want to. But because I didn't ask. I always left it up to the bartender to tell me if they wanted to. But, at the very least they told me ingredients. Also, pictures were taken when possible. Even though some are dark, there are still many others that just wouldn't have come out at all without flash. Out of respect for my fellow bartenders and their guests, all pictures were taken without flash. So, I do apologize for some libations and bartenders that I do not have a picture of.</em><br /><br /><br />Eighteen Degrees Fahrenheit. Dieciocho. Diciotto. 18.<br /><br />That's how cold it was when I left BWI airport on January 15th. I know, some of you will say, "oh, when I was your age...I walked 10 miles to school every day of the week, in a blizzard, among Polar Bears, with sandals on, because we couldn't afford shoes, and uphill."<br /><br />Well buster, you can count me out. I went to school in 70-90 degree weather...and I loved every minute of it. Especially the minutes I didn't spend in school.<br /><br />So, when I arrived in Miami, Florida and the pilot said it was 74 degrees...I loved it. I really loved it. Actually, I might have shed a tear of joy.<br /><br />My main goal for this trip was to have fun on my birthday, but I also wanted to have a sneaky side mission and check out Miami's newest cocktail lounge.<br /><br />We arrived at <a href="http://www.delano-hotel.com/">The Delano </a>a little late. It was 9pm. VERY early by Miami standards, but I did want to talk to the bartenders before they got to busy. As we rushed down the hallway and entered the door we saw something that astounded us...the Florida Room was closed. The very hospitable manager apologized and told us on Thursdays they usually open at 10. I decided to drown my sorrows at the Rose Bar. <a href="http://www.delano-hotel.com/delano_hotel_rosebar.asp">The Rose Bar</a> is located in the lobby and is a perfect people watching spot. After having two Gin Martini's with blue-cheese stuffed olives. I decided it was time for us to head down to the Main attraction.<br /><br />At 1055 pm we arrived at the <a href="http://www.delano-hotel.com/delano_hotel_florida_room.asp">Florida Room</a>. As you enter the basement bar of The Delano, you get a different feel from the "exclusive", Delano Hotel.<br /><br />Is this is a hotel bar in Miami Beach? Yes. But, there was a surprising number of locals there. So, I felt at home.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ8O1shv3chFTlPaRcsR3U5nqOewzKvzNODlA8NsaHjUbYvw7jsl_16bk45GxwlP3xEIEePbBatvSfNRjCSHuFLUEV5ZX7kDzXhP2dL-uSXbcjqRMEBirooIg64tc_EeXbRKMnm7L1Ag/s1600-h/IMG_0140.JPG"></a>Your first view as you walk in the Lenny Kravitz designed lounge, is the beautiful long straight bar in the back of the large open space. There are small oval tables, with big couches, and simple but elegant chairs surrounding them. No stools at the bar, which was fine for me because I like standing when I'm drinking. Besides, this is pretty much the standard in Miami Beach. As I walked straight in and made my heading to the bar, I saw someone walking straight for me from across the room. It was the manager and he said he was glad to see we were back. This is the type of service and attention that makes this hotel great.<br /><br />I reach the bar and Adam Delgiudice (formerly of <a href="http://www.tailornyc.com/">Tailor</a> in NYC) is our bartender. My first drink is a:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJlFm4EwwyU8Xp0I_fGrtKCVH6lwQMTJv5WeVfiCKEooHT3B4FpR8zxuPNA5ASOBkQuZaTVR3FnaQck9rGDJ-guAHqJSKC9LrsKnjO_dciM1UyC2-f6483aJJt3fCbcAx0k2bfR5o99I/s1600-h/IMG_0144.JPG"><img id="BLOGGER_PHOTO_ID_5296835952858237298" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJlFm4EwwyU8Xp0I_fGrtKCVH6lwQMTJv5WeVfiCKEooHT3B4FpR8zxuPNA5ASOBkQuZaTVR3FnaQck9rGDJ-guAHqJSKC9LrsKnjO_dciM1UyC2-f6483aJJt3fCbcAx0k2bfR5o99I/s200/IMG_0144.JPG" border="0" /></a><br /><strong>Caribbean Cleanse<br /></strong>By: John Lermayer<br />-Capt. Morgans Reserve<br />-Fresh Lemon Juice<br />-Maple Syrup<br />-Apple Cider<br />-Cayenne Pepper<br /><br />This is libation is based on the popular "<a href="http://therawfoodsite.com/mastercleanse.htm">Master Cleanse</a>". It's a refreshing drink with strong apple flavor, that finishes well-balanced with all the other ingredients. I usually pace myself, after all I am doing research, but my first impression of Mr. Lermayer's cocktails is going so well, that I polish that drink off in about 10 minutes. My date has the:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgPPEvZt_Jx7OV_AwzgfIM9O4T0FM3Nejt5lYQSha9gVvCR_60Hbqg696uL1UI5Quq9TaGBqPcfgViXUXJIQNJr-BvdLz5BMon2hjbFbg-TURY2b4pRuhA0JCvwLl15TsladbuBCTrqU/s1600-h/IMG_0142.JPG"><img id="BLOGGER_PHOTO_ID_5296836698848487378" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgPPEvZt_Jx7OV_AwzgfIM9O4T0FM3Nejt5lYQSha9gVvCR_60Hbqg696uL1UI5Quq9TaGBqPcfgViXUXJIQNJr-BvdLz5BMon2hjbFbg-TURY2b4pRuhA0JCvwLl15TsladbuBCTrqU/s200/IMG_0142.JPG" border="0" /></a><br /><strong>Raspberry Star<br /></strong>By: John Lermayer<br />-Raspberries<br />-42 Below Passion Fruit Flavored Vodka<br />-Framboise Lambic<br />-Fresh Lemon Juice<br /><br />Fruit Bomb! Explosion of delicious fruitiness. The passion fruit vodka adds complexity to the fruit flavors, but plays nice with the muddled raspberries and lambic. Another triumph for Mr. Lermayer. Unfortunately Mr. Lermayer was busy this weekend and we couldn't meet up. But, honestly it was my fault as I didn't give him enough notice. I promised him I would be back home soon and we could get together. Only next time, I'll give him more notice. I can't wait to meet him, after talking on the phone briefly he seems to have the same passion to bring Miami up in the cocktail world as I do. He also told me he'd show me around some other spots in Miami that are trying new and exciting things. I can't wait.<br /><br />..and now back to our regularly scheduled program...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY8yI-s_htUSfBCXcuSz5LE9UmHNtp0NiWgRyta7n-qBsPBvz8Y5BMtx4XvYaaDr4ekYdEszaAPqgpqIQeLyI1SIY8U4NYphe-b4W8RCnGiN6Oq1jzUi_sKltdZ71sORh0T34eRVB66U/s1600-h/IMG_0152.JPG"><img id="BLOGGER_PHOTO_ID_5296837480662897042" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY8yI-s_htUSfBCXcuSz5LE9UmHNtp0NiWgRyta7n-qBsPBvz8Y5BMtx4XvYaaDr4ekYdEszaAPqgpqIQeLyI1SIY8U4NYphe-b4W8RCnGiN6Oq1jzUi_sKltdZ71sORh0T34eRVB66U/s200/IMG_0152.JPG" border="0" /></a><br /><strong>Agave 88</strong><br />By: John Lermayer<br />-Partida Blanco<br />-Fresh Lime<br />-Agave Nectar<br />-Aperol<br />-OJ<br /><br />Smooth Tequila with a grapefruity flavor. I attribute this to the Aperol having a party on your tongue with the OJ and Agave. Delicious. (psst. I'll tell you a secret..I don't like grapefruits, but I want another one of these.)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11p-7LsgWO5lZw4LgRdJuU4uz2AQV2RswDcpP9uSM6XzRlMM1HbQwaYwL1IP3LAwIO5yOVjmk42DU7n5ITjaW7Q7taUT1HxrqbFQZDIPMyVgdMMr_S6hvTXRHWVkk7tlTw4LeNr4gTzY/s1600-h/IMG_0149.JPG"><img id="BLOGGER_PHOTO_ID_5296838201617380290" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 265px; CURSOR: hand; HEIGHT: 210px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11p-7LsgWO5lZw4LgRdJuU4uz2AQV2RswDcpP9uSM6XzRlMM1HbQwaYwL1IP3LAwIO5yOVjmk42DU7n5ITjaW7Q7taUT1HxrqbFQZDIPMyVgdMMr_S6hvTXRHWVkk7tlTw4LeNr4gTzY/s320/IMG_0149.JPG" border="0" /></a><br /><strong>Jackie Rose<br /></strong>By: John Lermayer<br />-Rosemary Infused Jack Daniels<br />-Fresh Lemon Juice<br />-Maple Syrup<br />-Apple Cider<br />-Rosemary Sprig<br /><br />I wish I knew the complete proportions of this drink, and how the JD was made. I absolutely love this drink. This might be my favorite J.L. libation so far. Perfectly balanced. All flavors blend well, and you can taste the Rosemary thruout. Fantabulous. Yes, that's a word...and it's mine.<br /><br />Now my attention turns toward my new friend Adam. He grew up with Leo DeGroff and has been in the cocktail community the entire time. He's a wealth of knowledge, and a constant professional. But, you won't hear him say that. Adam is a very humble person with tons of personality. He's so easy to talk to that we hit it off immediately. This is a true student of the game. After chit-chatting about how he got to Miami, and his experiences at Tailor, we discuss some of his original recipes and I can't wait to try them. I convince him that upon my return, I'd like to have a few cocktails with him and talk some shop. He insists that I return on Sunday, as they will be open due to the MLK holiday. Ofcourse I will, after all Sunday is my birthday.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj193dq0U52Qf4m_fY_-R8TAhQh9NObWQr_w25j_ZkglulLaHdukKcyGyx4kmp3QNsp4aoBBn0lP4WHTblkNiKutO2oCYRjR3GjUloHIy1gsxUw0VPGn3_4w0T4BkQJbGKpxfYwxo-1XNg/s1600-h/IMG_0158.JPG"><img id="BLOGGER_PHOTO_ID_5296837480815495442" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj193dq0U52Qf4m_fY_-R8TAhQh9NObWQr_w25j_ZkglulLaHdukKcyGyx4kmp3QNsp4aoBBn0lP4WHTblkNiKutO2oCYRjR3GjUloHIy1gsxUw0VPGn3_4w0T4BkQJbGKpxfYwxo-1XNg/s200/IMG_0158.JPG" border="0" /></a><br /><strong>Where's The Romance<br /></strong>By: Adam Delgiudice<br />-Hendricks Gin<br />-Aperol<br />-Grapefruit Bitters<br />-Yellow Chartreuse<br />-Flamed Orange Peel<br /><br />A great drink..maybe as an aperitif? I got used to bitter drinks as an aperitif when I lived and worked in Italy. Actually, this drink takes me back...like it tastes like Italy. Weird, I know. But, I love it when cocktails remind me of a great experience. This one reminds me off the fall or spring in Sardinia...no...wait.. Firenze. Yes, definitely Florence. Complex, yet simple. Old, and new ingredients in the blend probably make this possible. Thanks for the stroll thru memory lane Adam.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKZJNcGN9QVBYfLk-nVfLD86J82twi4M5dM8W865seeMbEMIkF5FWeqEy1_zziYHhGvjw_jSQZVPoRS6mwYVGOtQhHOiBRUAdXwJSPrf0NJ_KZO2sTfEPtfwXWs1IPrYSFUKn3Ns1D2c/s1600-h/IMG_0162.JPG"><img id="BLOGGER_PHOTO_ID_5296838208148378994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 251px; CURSOR: hand; HEIGHT: 189px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKZJNcGN9QVBYfLk-nVfLD86J82twi4M5dM8W865seeMbEMIkF5FWeqEy1_zziYHhGvjw_jSQZVPoRS6mwYVGOtQhHOiBRUAdXwJSPrf0NJ_KZO2sTfEPtfwXWs1IPrYSFUKn3Ns1D2c/s320/IMG_0162.JPG" border="0" /></a><br /><strong>The BlackJack</strong><br />By: Adam Delgiudice<br />-Jack Daniels<br />-Heavy Angostura<br />-3 Lemon Wedges<br />-6 Blackberries<br />-Simple Syrup<br /><br />If the Jackie Rose was my favorite drink by Mr. L., then The BlackJack was my favorite drink by Adam. Again, a wonderfully balanced drink where the contrast of the heavy dose of Angostura, coupled with the whiskey, and slight tartness of the fresh blackberries, and lemons goes together like peas and carrots. I will have one more of these before I leave. We thank everyone for their hospitality and I vow to return on Sunday.<br /><br />On Sunday, we arrived at the Florida Room around 10pm. The band Blackalicious was playing. I had heard about these guys last time I was here. They are amazing. It's one guy on a keyboard, who also does vocals, and another guy doing beatbox! Yeah, I know you wish you were there. You can check them out on Tuesdays at the Florida Room.<br /><br />After having a BlackJack, and a Jackie Rose, I had two shots of some great tequila that the bar was promoting ,can't remember which brand, but I should find out..this stuff was really good, especially the reposado. Adam was telling me about the B.A.R. class he attended last year and how I should go also. I've actually been dying to go, but I'm waiting for this year when I separate from the Navy.<br /><br />At this point I met Gabriel Orta. Gabriel is co-founder of <a href="http://bar-lab.com/index.html">Bar-Lab</a>, a beverage consulting service that specializes in cocktail menu creation and cocktail program implementation. So, Gabriel honored me by switching positions on the bar with Adam and made the following for us:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmMhClYLFCp4lkHj7GRupJe90C86Y7yip4ch_iO20nU9O1xwlm5yHE2wmFF7U-P5APgiAVVUGC1bB_kUu3R2w9kFSNYdHixmuHG1SYwxYBvIJkXiSwvFZKQKRyCNPPp02Y04Oq6cg9kI/s1600-h/IMG_0201.JPG"><img id="BLOGGER_PHOTO_ID_5296839310031880850" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmMhClYLFCp4lkHj7GRupJe90C86Y7yip4ch_iO20nU9O1xwlm5yHE2wmFF7U-P5APgiAVVUGC1bB_kUu3R2w9kFSNYdHixmuHG1SYwxYBvIJkXiSwvFZKQKRyCNPPp02Y04Oq6cg9kI/s200/IMG_0201.JPG" border="0" /></a><br /><strong>Pepper Collins</strong><br />By: Gabriel Orta<br />-Muddled Red Pepper<br />-Fresh Lemon Juice<br />-St. Germain<br />-RIGHT Gin<br />-Slice of Red Pepper<br /><br />I love Peppers, in anything and this first drink was outrageously good! I can't wait for more. The cocktail ofcourse has a strong Red Pepper taste, with a hint of the other ingredients..but it's perfect. Really.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYOjz6zjOhAnDmKyGxQ9HOyda5W3dAxxADyK03BGSo9ZJ76G0G7YUtlqdmkj1R2m-ZoPgfpYhpMpiXN8npHiRKTJY5wD9oKViRkiEqYS5dQvjaZUg3bkIkVeFCnKW3gaIU73eaf8K1WA/s1600-h/IMG_0196.JPG"><img id="BLOGGER_PHOTO_ID_5296839307394217778" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYOjz6zjOhAnDmKyGxQ9HOyda5W3dAxxADyK03BGSo9ZJ76G0G7YUtlqdmkj1R2m-ZoPgfpYhpMpiXN8npHiRKTJY5wD9oKViRkiEqYS5dQvjaZUg3bkIkVeFCnKW3gaIU73eaf8K1WA/s200/IMG_0196.JPG" border="0" /></a><br /><strong>Mexican Sunrise</strong><br />By: Gabriel Orta<br />-Muddled Cucumber<br />-Passion Fruit Puree<br />-Tequila Blanco<br />-Cayenne Pepper<br />-Fresh Lime Juice<br /><br />The Cucumbers are there, but not overpowering, they add a little sweetness. The puree and the tequila play very well together. Also, the cayenne adds depth and complexity to this cocktail. Another winner for Bar-Lab. The garnish by the way, is a slice of lime dusted with Cayenne.<br /><br /><div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtr4mp147MKwctrtgNO7mooYfy1SNCl98QdgvLXJ0yHd2lq20flitFQ4IUE4ulXCnlsoJ3SsDtKNqBynJTCDC9QCHQ7LqojnYR_kP_tmPPH4g9oSA8Wdrk4gKKYgCTqUlKxujvNdA6oI/s1600-h/IMG_0200.JPG"><img id="BLOGGER_PHOTO_ID_5296839849676145314" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtr4mp147MKwctrtgNO7mooYfy1SNCl98QdgvLXJ0yHd2lq20flitFQ4IUE4ulXCnlsoJ3SsDtKNqBynJTCDC9QCHQ7LqojnYR_kP_tmPPH4g9oSA8Wdrk4gKKYgCTqUlKxujvNdA6oI/s200/IMG_0200.JPG" border="0" /></a><br /><strong>No Tiene Nombre ( no name yet)</strong><br />By: Gabriel Orta<br />-Muddled Cucumber<br />-Mint<br />-Pomegranate Juice<br />-Tequila Blanco<br />-Agave Nectar<br /><br />Another well balanced cocktail. You can definitely taste every ingredient, and they play nicely together. </div><div></div><div>After watching Gabriel make these three libations, I begin to see his focus on technique and precision. You can truly see his culinary background come out in his cocktails and especially his technique. Where Adam has perfect free-pouring technique and his own way of shaking, Gabriel has a very deliberate recipe he's trying to follow. All is measured using a jigger and he actually tasted one of the pre-sliced cucumbers. He must've not liked them because he excused himself to go get a fresh whole cucumber. I'm not here to debate whether one technique is better than another. But, I am here to say that I enjoy both schools of thought. Muchas gracias Senor Orta. Usted es un maestro.<br /><br />Maybe it's my Caribbean roots or the aromatics and intense flavors of these cocktails, maybe it's the nightlife, maybe it's the caliber of bartenders that have changed the way Miami drinks, maybe it's the weather, but I miss home. I miss the bold flavors and expression of culture thru a glass. I'll be home again soon, before I move up north....hmmm...I wonder if Mr. Lermayer or Bar-Lab is looking for another bartender/apprentice? </div></div>R~http://www.blogger.com/profile/18350751377070309764noreply@blogger.com1tag:blogger.com,1999:blog-553762602034891387.post-82877318053003968732009-01-12T05:30:00.002-05:002009-01-12T06:04:12.735-05:00Update: New Trip!!Ok, so my birthday's coming up soon and I've decided to go home for the weekend and investigate the cocktail scene for possible additions to the book. Check back next week, I'll be recording my findings.<br /><br />For some reason, I think this will be an eye-opener of a trip.<img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 436px; CURSOR: hand; HEIGHT: 307px; TEXT-ALIGN: center" alt="" src="http://www.ataflightschool.com/images/miami_night111.jpg" border="0" />R~http://www.blogger.com/profile/18350751377070309764noreply@blogger.com0tag:blogger.com,1999:blog-553762602034891387.post-9119861477354983792009-01-04T02:12:00.001-05:002009-01-04T02:22:08.529-05:00iPhone Web iconHello all and a very Happy New Year.<br />Just an FYI for the three people I've told about this site. I now have my very own iPhone Web icon. So, if you save it to your iPhone homescreen you'll see my Sailor pic as my web icon. Thanks and stay tuned.R~http://www.blogger.com/profile/18350751377070309764noreply@blogger.com1tag:blogger.com,1999:blog-553762602034891387.post-24817293380687970562008-12-30T20:30:00.022-05:002009-01-07T00:08:46.282-05:00Boston - Part 2I wake up 19Dec08 at 1053am. No hangover, just thirsty and hungry. After consuming an entire bottle of VOSS water, and taking a nice hot shower, I felt like a million bucks.<br /><br /><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div>Now it's time for food, as I only have a few hours left before drinking starts again. This time with the LUPEC ladies.<br /></div><div>Not knowing anything else, or better, I went to <a href="http://www.easternstandardboston.com/">Eastern Standard</a>. As soon as I got there, I order the burger with a side of green beans and water which I can't have enough of. I then notice whilst sipping at the giver of life, that Mr. Jackson Cannon is working behind the marble.<br /></div><br /><div>My burger arrives accompanied by a beautiful hostess that was running food. Burger stayed, hostess left.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3AEOEHR1uhPk-zucIJ0rL40NVHn8WKRoPoBsP4btDQNoZPgnZiUehbMGrg6O7N7N6Q2Pzvbx2iz4LgHvwA6QfNZhRgBVpLGeAGtqvLfs1qy_hBArEi8Due6b_KMoGtapS-GLeaPtNvs/s1600-h/IMG_0050.JPG"><img id="BLOGGER_PHOTO_ID_5286463520310277154" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 198px; CURSOR: hand; HEIGHT: 160px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3AEOEHR1uhPk-zucIJ0rL40NVHn8WKRoPoBsP4btDQNoZPgnZiUehbMGrg6O7N7N6Q2Pzvbx2iz4LgHvwA6QfNZhRgBVpLGeAGtqvLfs1qy_hBArEi8Due6b_KMoGtapS-GLeaPtNvs/s200/IMG_0050.JPG" border="0" /></a></div><div><br />So, after 10 minutes of eating this burger and beans, I can only come up with the following statement, This is the best burger I've ever had. Thruout my travels with the military I've tried many different burgers in many different countries. But, in my humble opinion, this one beats them all. The buttery, soft bun, holds together a perfectly cooked patty that just melted along with the white cheddar that sat on top of it. The side of greens were exquisite. Crisp, fresh and with a little drizzle of what seemed to be olive oil, garlic, and cracked pepper. The pickles were chilled and very crispy. Perfect for adding to my burger for a nice change of texture and temp. My compliments to the Chefs that day at E.S. For about 15 minutes that day, you made my worries go away.</div><div>Now, I'm ready for my first drink, and Mr. Cannon graciously makes me an original.</div><div><strong></strong></div><div><strong></strong></div><div><strong></strong> </div><div><strong>Heather in Queue<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWw6PjBnhuJJ7cbrlXtsxJm3A4L-ndaH_bmTV3Ji-KbTVqRNM5jA0sX87TQ_ZyeN3zlk7mPKeYrFSWPOYvR0f8izvM7b6RxBIzr9Mj4It3V5rc16tb8WXB8xPVHJ_sQMXgabni8qwdmP4/s1600-h/IMG_0051.JPG"><img id="BLOGGER_PHOTO_ID_5286463528597439122" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWw6PjBnhuJJ7cbrlXtsxJm3A4L-ndaH_bmTV3Ji-KbTVqRNM5jA0sX87TQ_ZyeN3zlk7mPKeYrFSWPOYvR0f8izvM7b6RxBIzr9Mj4It3V5rc16tb8WXB8xPVHJ_sQMXgabni8qwdmP4/s200/IMG_0051.JPG" border="0" /></a></strong></div><div>by: Jackson Cannon</div><div>1.5 oz. Plymouth Gin</div><div>.75 oz. Martini Bianco</div><div>.50 oz. Bouchart Liqeure Napoleon<br />.25 oz. Fernet Branca</div><div>Flamed Lemon Peel </div><div><br /></div><div>I can honestly say, again, that this is a beautifully balanced cocktail. All the players on the field are working together to achieve a championship effort.<br /></div><div>We spoke for a while as I enjoyed this wonderful cocktail. I only wish I had more time, money, and an extra liver. Speaking of livers, up next <a href="http://www.toro-restaurant.com/">Toro</a>.<br /></div><div> </div><div>As I leave E.S. around 4:15pm I realize that while I was inside it started to snow. Awwe, how nice...F*$# that! I may currently be stationed in DC which does get snow, but I'm originally from the Caribbean, I can't take this..I need a cab and fast! After flagging one down, he proceeds to tell me how much snow we will be getting today. Twelve to fourteen inches......in 6 hours or so.<br />I panic. Will this ruin my meeting with the LUPEC ladies? Will they be in their nice comfy houses with fireplaces, homemade hot chocolate, and watching It's A Wonderful Life!? As my cabby skids to a stop in front of Toro, I see that there is no one on this entire street. No one. I handsomely reward my chauffeur for getting me here in one piece and for showing me that traction is just another rule of science that can be broken. As I stumble thru the snow, I'm no longer praying that Pink Lady is here. I'm praying that Toro is open. As I open the door, and breath a sigh of relief, my eyes get snatched by one of the most beautiful things on this earth. Then I notice that Pink Lady is there also, and she's not half-bad herself. But, that fireplace will have my heart until I leave. It was love at first sight. </div><div></div><div> </div><div>After a long awaited hug, Pink Lady and I sit down at the bar and immediately talk shop. She's fantastic. No b.s. about, "how was your trip?"; "did you sleep well?"; "how was the cab ride?" Nope. Screw all that garbage. After saying how we've been dying to meet each other, She simply asks with a big smile on her face, " What do you feel like drinking?" </div><div></div><div>I'm sorry fireplace, I'm falling for someone else. It's not you, it's me. I can't be tied down to one place, waiting for the next time you want a stoke. I need someone with similar likes and dislikes. So, I'm leaving you for Pink Lady. At least for now. If it doesn't work out, I'll call you.</div><br /><div>After glancing over the menu, I met Courtney Bissonnette, bar manager at Toro. For some reason, after being here for over 24 hours I finally ask for a:<br /></div><div><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_aFYaFY0vHj1Dx-Tb5dQ5akc2bNKWPhhP1O-AFNUli0wm7UU3iH-pM2qEo1YcNYF5ffHDwT3VnCzG4mqNtxn5of4vxbJBHjU3C3C9xTl-WrCyYAqIZ6WcZ7SkvA2aA11eRGi9l2VY50/s1600-h/IMG_0054.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7YP7MwCdPGLf4MoZelqQ441n3sEhM6dNaLL3E8D69jFfUMqWWYinzqIdL_Imt8uBCZZTBcke8P_5o5IQFr70uoK_WF2wmHH0uoLvjsFL6eB_9ViUt-ApTGLtzF70H1QHs37EQdAvJV8/s1600-h/IMG_0054.JPG"><img id="BLOGGER_PHOTO_ID_5286468232015833730" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7YP7MwCdPGLf4MoZelqQ441n3sEhM6dNaLL3E8D69jFfUMqWWYinzqIdL_Imt8uBCZZTBcke8P_5o5IQFr70uoK_WF2wmHH0uoLvjsFL6eB_9ViUt-ApTGLtzF70H1QHs37EQdAvJV8/s200/IMG_0054.JPG" border="0" /></a>Ward 8</strong> </div><div>2 oz. Old Overholt Rye</div><div>1 oz. Fresh Squeezed Lemon Juice</div><div>1 oz. fresh Squeezed Orange Juice</div><div>1/2 oz. Homemade Grenadine</div><div>1/2 oz. Simple Syrup </div><div></div><br /><div>I also try what Pink Lady is having,<br /></div><br /><br /><div><strong>The Gypsy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3P5Cya_jYpydn_E3CscF6gTYhtA8ozBn0PBZnmgEc583YrXM9dXDYMIVkxCFwGuLEj69ha9Rx2tAsN0nkIKwn8ERVF8Q10IFJ-k16yYCPbBph7Bk3RgN94dmNyo3RNUwLJgT7FE2K5-8/s1600-h/IMG_0053.JPG"><img id="BLOGGER_PHOTO_ID_5286463538396449666" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3P5Cya_jYpydn_E3CscF6gTYhtA8ozBn0PBZnmgEc583YrXM9dXDYMIVkxCFwGuLEj69ha9Rx2tAsN0nkIKwn8ERVF8Q10IFJ-k16yYCPbBph7Bk3RgN94dmNyo3RNUwLJgT7FE2K5-8/s200/IMG_0053.JPG" border="0" /></a></strong><br />by: Courtney Bissonnette</div><div>Plymouth Gin</div><div>St. Germain</div><div>Yellow Chartreuse</div><div>Fresh Lime Juice<br /></div><br /><div>They are both delicious but the Ward 8 in my opinion truly takes the cake. The fresh squeezed juices and homemade grenadine truly make this a wonderful cocktail. After learning that I was actually in Ward 8 having a Ward 8, I'm glad I waited. The Menu is wonderfully crafted by Courtney who was gracious enough not only to make our cocktails personally but also talk to me for a while and introduce me to her husband, Jaime who is also the Executive Chef. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTMBZtMjg7qHrX9mh6G9bEbZW70E7jD0lD2RcX3anjrk2Zv1RJXj2-_UbVazQpUw7-2sa4p9MP1_M5F49DUGvSzyLC6FiwnPsno4LEi-4CjxezGX_Ge_ui7g2l4LMJ3hh9ouVEQdVXx4/s1600-h/IMG_0056.JPG"><img id="BLOGGER_PHOTO_ID_5286464011576973906" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTMBZtMjg7qHrX9mh6G9bEbZW70E7jD0lD2RcX3anjrk2Zv1RJXj2-_UbVazQpUw7-2sa4p9MP1_M5F49DUGvSzyLC6FiwnPsno4LEi-4CjxezGX_Ge_ui7g2l4LMJ3hh9ouVEQdVXx4/s200/IMG_0056.JPG" border="0" /></a></div><br /><div>Chef makes us something special he has up his sleeve, and without my knowledge he brings us a surprisingly wonderful tasting plate. His friend had recently, (that morning), slaughtered 50 Roosters and brought him some. So, Chef Jaime brought us, Rooster Hearts in Harrissa with charred Romaine and Chicken Gizzard Sausage rolled in Rooster breast. It was truly heavenly. My compliments to Chef Jaime. There's something special about having a delicious Ward 8 in Ward 8, made by a talented bartender. Flawlessly accompanied by a tasting plate made by her husband.<br /></div><div></div><div>Toro, (bull in spanish), is a take on the traditional tapas restaurants in Spain. As I look around I'm astounded at how authentic it truly feels. I can say that the places I've been to in Rota, Jerez, and Barcelona, Spain are extremely close to this. I even told Pink Lady how if she would be speaking spanish to me I would be thinking I was in sunny Rota. We didn't want to leave but we had more places to see, people to meet and libations to drink. So, we went to <a href="http://www.craigieonmain.com/">Craigie On Main.<br /></a></div><div>Once outside I really missed my first love. As I trailed my new hero and tried to put my feet in the holes she created with her boots, I realize I brought the wrong shoes. Boots, would have been much better than my Florsheim Brady's. I would later learn from Barbara West that these are called, "D.C. Shoes." here in Boston. </div><div></div><div>As Pink Lady ran to the middle of the street and whistled like a Construction Worker for a cabby, I wonder, why hasn't someone married this woman? She's perfect. [Sorry fellas, she's taken.] As I wipe the frozen tears from my face, I really can't wait for another drink.<br /></div><div>We arrive at Craigie On Main around 7:15pm. We're immediately greeted at the door by Mr. Tom Schlesinger-Guidelli, Bar Manager and the reason I'm here. He escorts us to the bar where the most elegant <a href="http://drinkboston.com/">Ms. Barbara West</a>, has been waiting for us. Tom asked what I've been drinking and I told him, so he makes me a:</div><br /><div><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdpCbictkJYSiGvPPjiVvkeCzOx1uCROdJdZ9JMGeCxUryuXtWsW1inJ40fcmB0nP07s7JSuNGgyBQUl1H56Nn1yOgjTQV4Qan7g58qxq2REslJfhR2sHmgrumcWdtXVI-Z0b4clR_9Y/s1600-h/IMG_0060.JPG"><img id="BLOGGER_PHOTO_ID_5286475045722038338" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdpCbictkJYSiGvPPjiVvkeCzOx1uCROdJdZ9JMGeCxUryuXtWsW1inJ40fcmB0nP07s7JSuNGgyBQUl1H56Nn1yOgjTQV4Qan7g58qxq2REslJfhR2sHmgrumcWdtXVI-Z0b4clR_9Y/s200/IMG_0060.JPG" border="0" /></a>Camino Cocktail</strong></div><div>by: Tom Schlesinger-Guidelli</div><div>-Rittenhouse Rye</div><div>-Mirto</div><div>-Housmade Craigie Ambre-Vermouth<br /></div><div></div><div></div><div></div><div></div><div> </div><div> </div><div> </div><div> </div><div>A delicious cocktail, well balanced by the bite of the rye, the herbalness of the mirto, and sweetness of the housemade vermouth. I really have to make myself slow down, because I want to chug it down. Slow down R~, there's more to come.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkp8_27NE_PQ3ijDLUWsw1o0uWM5LL4y3bScfB-m16jayGMr7p02yJHMqmPrPoY7IPPOvJGuiAMO2LDPKWKcxjRRipcfztfhA79HLpTNPVzHqKdnvfBzCmxjnzNDcQl1iVsWBYN3M0wxA/s1600-h/IMG_0064.JPG"><img id="BLOGGER_PHOTO_ID_5286464037755496770" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 202px; CURSOR: hand; HEIGHT: 154px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkp8_27NE_PQ3ijDLUWsw1o0uWM5LL4y3bScfB-m16jayGMr7p02yJHMqmPrPoY7IPPOvJGuiAMO2LDPKWKcxjRRipcfztfhA79HLpTNPVzHqKdnvfBzCmxjnzNDcQl1iVsWBYN3M0wxA/s200/IMG_0064.JPG" border="0" /></a>As I watch Tom work, he reminds me of Ms. Josey Packard, very warm and sincere, but all business while making a drink. Very focused on his final product.<br /></div><br /><div>As Pink Lady, Barbara West and myself have a few laughs at the end of the bar, I can't help but think, this is fantabulous. How could this get any better? I'll tell you how, by the addition of two more Lupec Ladies, that's how! Fancy Brandy shows up while I'm talking to Ms. West. After meeting Ms. Brandy, and Ms. West I start to wonder if beauty and brains, run thruout the LUPEC organization or if the tea in the harbor did something to the water? Either way, I'm definitely the luckiest guy at the bar. Then Saucy Sureau, show'd up while I ordered my second drink. Again, beauty, brains, and even better she brought her own booze. At this point, I'm stylin' and profilin'. My head is about to explode from the excitement. No really, I'm very happy at this point. What more could a guy want. Oh yeah, another drink:<br /></div><div><img id="BLOGGER_PHOTO_ID_5286471149155060194" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UH8hLSGit7sUiIj0impxycb8Ifup0z8gOOhS6pdBBm5NwqHFHgbm7pq-adljY30p9lo7FtflWaX2bgWIZqY3z9GUJ0fKIuEcUNpcyJfBO2fo3ZsQSAQKodUChwsoZPSArWbs1RX7u9Y/s200/IMG_0062.JPG" border="0" /><strong>Northern Lights</strong> </div><div>by: Tom Schlesinger-Guidelli</div><div>1.5 oz. Grant & Son's Scotch</div><div>3/4 oz. St. Germain<br />1/4 oz. Douglas Fur aue de vie</div><div>1/2 oz. Fresh Squeezed Lemon Juice</div><div>1/4 oz. Demerara Syrup</div><div>Dash Bitterman's Tiki Bitters</div><div>Squeezed Lemon Peel</div><div></div><div></div><div>Tom says that the Northern Lights has been the number one seller, and for good reason. It's a wonderful blend. The Douglas Fur aue de vie, St. Germain and Scotch are a very smooth combination. As Pink Lady would announce, "St. Germain and Scotch..Together At Last!" But, after drinking it for a while, I believe the glue holding them all together is the fresh lemon juice. In my humble opinion this is key for this cocktail. The ladies order Braised Oxtails to pick at, and they are delicious. We ask for the check and Tom says to wait a minute, upon his return he brings us Hot Chocolate with Ancho Chile and Cardamom.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfM5gMNpjTz25HcBiHHYqAkYMY2xdK8HC4OCwSKzkutm4TK6IuhhSV2UkAnSJ-QhpRg4uCbR0sTKHpdaxFcW0O-jxr-APtPrRcZ_uV5J-jHfYZFPULrplMLYlcjp5lx4FvGTEHZ7QqJU/s1600-h/IMG_0067.JPG"><img id="BLOGGER_PHOTO_ID_5286475799085562082" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfM5gMNpjTz25HcBiHHYqAkYMY2xdK8HC4OCwSKzkutm4TK6IuhhSV2UkAnSJ-QhpRg4uCbR0sTKHpdaxFcW0O-jxr-APtPrRcZ_uV5J-jHfYZFPULrplMLYlcjp5lx4FvGTEHZ7QqJU/s200/IMG_0067.JPG" border="0" /></a></div><br /><div>Have you seen the movie, Ratatouille? Well, this hot chocolate transported me to childhood when the blistering cold weather of Miami, Florida brought with it Mom's Homemade Caribbean Hot Chocolate. It was the only other Hot Chocolate that could make me shut up and think. She still won't give me the recipe. [Note to self: get recipe put into her will, or convince her I need it before she sells it to the Hershey Co. for a large some of money which she'll leave to my sister] Thanks Tom. After my convincing of Ms. West to join us, we're on our way to Green Street.</div><br /><div>As we leave, I'm in need of something cool, like water, or ice, or...oh yeah, <a href="http://drinkboston.com/2008/12/22/snow-elderflower/">SNOW</a>!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHpkh82u9iddFKgX7LGi68iEpWjQHw0Bouzil93a7FUZbuGzbg4V9pH6qz7yxILawaaIRgND1scb0m6R6827EcI1QGMC3GFzOZIHtVdk6oh38oT3XgcyEvRpS_gm_UzpJWw0jN02aU84/s1600-h/IMG_0070.JPG"><img id="BLOGGER_PHOTO_ID_5286474038730516962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHpkh82u9iddFKgX7LGi68iEpWjQHw0Bouzil93a7FUZbuGzbg4V9pH6qz7yxILawaaIRgND1scb0m6R6827EcI1QGMC3GFzOZIHtVdk6oh38oT3XgcyEvRpS_gm_UzpJWw0jN02aU84/s320/IMG_0070.JPG" border="0" /></a>Yes, I was there. No really, click on the link to read about the party we had outside, but I can proudly say I was there.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokhUOIfoHH6usuylJBUFiqNb5aB3w8fhBLBdbQy9BieRMFx_2TBxf_cXAXXdf7_pA8cXdH3brUMpcNy8pp66Ux8AdvPz9N13a-b0hIjX9rFT-EB4cuEMpC-Bvfqh5j1kU0-3OO4VFW_Q/s1600-h/IMG_0070.JPG"></a><br /><br /><br /><br /></div><br /><div>No really, I have pics to prove it.</div><br /><br /><br /><div></div><div>We arrive at <a href="http://drinkboston.com/2006/08/20/green-street/">Green Street </a>to finish off the night with the boys. We have seats at the bar with Nathan Bice and Andy McNees. After a round of water the guys bring over shots of Fernet Branca. I order an original cocktail and they bring me a collaboration they've been working on:<br /></div><br /><div><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87RLxIDF4XQBRpLaIdDU4ysBM7dw_BO9WiF2OIt2acGQk9jCrmhRtu8E2ZLPgkl6UGp2-9cLFIMHqwbr-fREAkrahwNhANvB_XZCOtWHRcZdSXqVmmD3L8Dg2EPXX7M6rTNMuQRC0fH4/s1600-h/IMG_0076.JPG"><img id="BLOGGER_PHOTO_ID_5286475039022918210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87RLxIDF4XQBRpLaIdDU4ysBM7dw_BO9WiF2OIt2acGQk9jCrmhRtu8E2ZLPgkl6UGp2-9cLFIMHqwbr-fREAkrahwNhANvB_XZCOtWHRcZdSXqVmmD3L8Dg2EPXX7M6rTNMuQRC0fH4/s200/IMG_0076.JPG" border="0" /></a>The Bird Wrangler</strong><br />by: Nathan Bice and Andy McNees</div><div>1 oz. Fighting Cock Bourbon</div><div>1 oz. Baron Jaeger</div><div>1/2 oz. Fresh Lemon Juice</div><div>1/2 oz. Pineapple juice</div><div>Dash Angostura Bitters<br /></div><br /><div>It is, just like anything else in this town so far..wonderful. Beautifully done with just a little more sweetness than sour. Again, I want another, but I realize that I have to get up and leave tomorrow. Although, I confess to Pink lady that if I get snowed in, I guess I'll have to keep drinking. Besides, I did promise to go to Deep Ellum upon my return. Fancy Brandy does teach me about UPDA and I hope I don't have it in the morning.<br />UPDA= Unexplained Paranoid Drinking Anxiety - to call friends and ask, " Hey , I didn't do anything stupid last night right?"<br /></div><br /><div>I need to soak up some alcohol, I order some apps. Salt Cod Croquettes, and Homemade Chips and Dip. Mmmm... salty, fried food. Wonderfully delicious. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQpNvwBVu1HsmQk6Eb2z8cGdIPPg45VpsGxGe2oJbhNAw_VnSmjfV7BHGDBG1eXswIUrxCErm8WUgm42tOiQ4fXiXuLv0Rh9XrLSIaBixnM8Jsy_t1FSXKXePBpCUOnCKB596BZ3hRFg/s1600-h/IMG_0078.JPG"><img id="BLOGGER_PHOTO_ID_5286464518636600466" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQpNvwBVu1HsmQk6Eb2z8cGdIPPg45VpsGxGe2oJbhNAw_VnSmjfV7BHGDBG1eXswIUrxCErm8WUgm42tOiQ4fXiXuLv0Rh9XrLSIaBixnM8Jsy_t1FSXKXePBpCUOnCKB596BZ3hRFg/s200/IMG_0078.JPG" border="0" /></a><br /></div><br /><div>The ladies then honor me with a one night honorary member of LUPEC and I pick my name. Many special thanks ladies, that is truly an honor bestowed upon me, that I will never forget.</div><br /><div>Fancy Brandy escapes with an Irish Goodbye. Barbara West takes her leave, and myself and Pink Lady take off in a cab.<br /></div><br /><div>After a long two days of drinking the best drinks in Boston, I can honestly say, I have not one single complaint. Wonderful service, the best quality libations by the best bartenders, and the best company. The LUPEC ladies have made a friend for life and I thank them for all of their hospitality.</div><br /><div>Also, a very special thanks to Pink Lady with whom this trip could not have been better. Up next...I'm not sure. Maybe Philly...or Chicago...New York?..Ah, who knows, but stay tuned and I'll keep you posted.</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>R~http://www.blogger.com/profile/18350751377070309764noreply@blogger.com1tag:blogger.com,1999:blog-553762602034891387.post-60848619846368409652008-12-21T15:18:00.033-05:002008-12-23T23:43:06.598-05:00Boston - Part 1I'd like to start off by thanking my inspirations like, the <a href="http://lupecboston.com/">LUPEC ladies</a>, <a href="http://spiritsandcocktails.wordpress.com/">Mr. Boudreau</a>, <a href="http://lemixeur.blogspot.com/">The Munat Bros</a>, Mr. Avoth and Mr. Sharkey. But, alas I may not be as skilled with the keyboard as I was in my younger years with a spraycan. But afterall this is my first blog..so cut me some f*$#ing slack! Also, not all recipes are posted. Not because I didn't want to. But because I didn't ask. I always left it up to the bartender to tell me if they wanted to. But, at the very least they told me ingredients. Also, pictures were taken when possible. Even though some are dark, there are still many others that just wouldn't have come out at all without flash. Out of respect for my fellow bartenders and their guests, all pictures were taken without flash. So, I do apologize for some libations and bartenders that I do not have a picture of.<br /><br />Now, let us begin.<br /><div><div><div><div><div><div><div><div><div><div><div>I arrived in Boston around 1pm, 18DEC08, after a short 55 minute flight. I checked in straight away to my Hotel. I was staying at the Boston Park Plaza Hotel and Towers. It was a perfect hotel for me since it was centrally located and had a long history behind it.</div><br /><div>After I got settled in, I decided to start my tour that was graciously set up by Pink Lady of Lupec Boston. She had also given me names of places to go and people to talk to. So, basically, she did half my work for me. Thanks Pink Lady.<br /></div><br /><div>I arrived at <a href="http://www.easternstandardboston.com/">Eastern Standard</a> around 3:45pm. Nicole Lebedevitch and Hugh Fiore were my<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9r-IrzbGgCoywv34GHM3_ZSfd-nMZ3QaL86QWmv9UfSZjSKEHbdkLyn_F9E0jYz6XNV_lfLBOYOZlFRLEaZn-ja1Uj5cwa5jhq4GDBPKhSTG8epEvgFASDEIdaY6zKxKs5crUYgwsqo/s1600-h/IMG_0028.JPG"><img id="BLOGGER_PHOTO_ID_5282350279168344994" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9r-IrzbGgCoywv34GHM3_ZSfd-nMZ3QaL86QWmv9UfSZjSKEHbdkLyn_F9E0jYz6XNV_lfLBOYOZlFRLEaZn-ja1Uj5cwa5jhq4GDBPKhSTG8epEvgFASDEIdaY6zKxKs5crUYgwsqo/s200/IMG_0028.JPG" border="0" /></a> bartenders. After a glance at the menu I decide to try a Papi's Punch. A delightfully strong drink made with Brugal White Rum, OJ, Pineapple and Grenadine with a floater of Gosling's Black Seal Rum. Definitely an appetizer to my Entrees soon to come. Halfway down my Punch I overhear Hugh say to a guest, "There are no rules in drinking." This intrigues me quite a bit and I think to myself what a great beginning to this trip. </div><br /><div>Just to get my stomach ready for the strong night ahead, I decide to order the Charcuterie Plate. This was one of the best, if not the best, Charcuterie Plate I've ever had folks, and I've had them around the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLFmp2o_glwIdV4ThfNGi5pNS0JPdvLYRJY27_tAEH2O1onigIuHm4i7TA6_Yz9xqbrS8V1ST4G67DODB981CafwWxThbBiQjAqFKwX0qtNZ1qTkQR9SnGKPJpIqpXImRwWAed_vLAW8/s1600-h/IMG_0030.JPG"><img id="BLOGGER_PHOTO_ID_5282352273249916674" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 222px; CURSOR: hand; HEIGHT: 174px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLFmp2o_glwIdV4ThfNGi5pNS0JPdvLYRJY27_tAEH2O1onigIuHm4i7TA6_Yz9xqbrS8V1ST4G67DODB981CafwWxThbBiQjAqFKwX0qtNZ1qTkQR9SnGKPJpIqpXImRwWAed_vLAW8/s320/IMG_0030.JPG" border="0" /></a>world. Starting from 7pm and moving clockwise: House Made Beef Sausage, Smoked Duck and Cranberry Sausage, can't remember, Country Pork wrapped in Bacon, Chicken Heart and Foie Gras, and I can't remember. It was amazing. This plate made me already want to come back.</div><div></div><br /><div>Now that I've eaten and the Punch is almost gone. I realize it's time. Time to get started on the real purpose of this trip.<br />I ask Nicole if she has something on the menu that is her original. She makes me a :</div><br /><div><strong>Harvest Cocktail </strong><br /></div><div>by Nicole Lebedevitch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXh0VKSAuumDh0k2oE6PliA27tFOXWu4S4o8odrJ1u7KNk2rvslpqa1Z1eL9eQtmM9zxxMCi-q73BDAPs79XmOD6RkIdsosY7cbroApzv7eBx70sTIuNIYeJj3p1er8_N6Fk-4lg984/s1600-h/IMG_0031.JPG"><img id="BLOGGER_PHOTO_ID_5282355927519345042" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 206px; CURSOR: hand; HEIGHT: 160px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXh0VKSAuumDh0k2oE6PliA27tFOXWu4S4o8odrJ1u7KNk2rvslpqa1Z1eL9eQtmM9zxxMCi-q73BDAPs79XmOD6RkIdsosY7cbroApzv7eBx70sTIuNIYeJj3p1er8_N6Fk-4lg984/s320/IMG_0031.JPG" border="0" /></a> </div><div>Pumpkin Vodka </div><div>Lustau Sherry </div><div>Vanilla Syrup </div><div>Benedictine </div><div>Bitterman's Tiki Bitters </div><div><br /></div><div>Nicole's drink was something special. A nutty aroma, with a creamy, nutty flavor, and an almost berry-like finish. A well balanced cocktail. One I'm perfectly content with relishing at this moment. As I watch her work I begin to think this comes very easy to her. She is a constant professional and a true asset to this place.<br /></div><br /><div>Misael the barback is also an invaluable asset. He's a crosstrained Barback/tender. When Nicole stepped away from the bar for a few minutes, he seamlessly took her spot making cocktails, talking with customers and making people laugh as if he's been doing it all along! he even convinced a Vodka Soda chap to try a Fizz! Seriously!? I have a hard time getting my barback to cut fruit correctly! When Nicole came back he returned to his role of backing up his bartenders and frequently chatting with people making sure they were taken care of. When I asked how he liked working with Nicole, he said, " I've learned alot just from watching her. She's a great bartender." Hugh also sang her praises when asked about his co-worker.</div><br /><div>Kevin Martin arrives and instead of making me one of his cocktails off the menu...he invents one on the spot!! I feel special. </div><br /><div><strong>The Kodiak #2</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtIsV7w3wZjSI2kcYzWhf8QN84sq_0nXPgL9mZFBwtsscCXSglsnZYwY83jYdTbdZflWQqJQ1elZ_eur11LeP8YN1wKHlIJXzP7fF8haHIfuMkVn9RwowHs-AijW3cwALtEt342aDFhQ/s1600-h/IMG_0032.JPG"><strong><img id="BLOGGER_PHOTO_ID_5282360907837012082" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 207px; CURSOR: hand; HEIGHT: 194px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtIsV7w3wZjSI2kcYzWhf8QN84sq_0nXPgL9mZFBwtsscCXSglsnZYwY83jYdTbdZflWQqJQ1elZ_eur11LeP8YN1wKHlIJXzP7fF8haHIfuMkVn9RwowHs-AijW3cwALtEt342aDFhQ/s320/IMG_0032.JPG" border="0" /></strong></a> </div><div>Rhum Clement Creole Schrubb</div><div>Fernet Branca</div><div>Rittenhouse Rye 100 proof</div><div>Glass rinsed with 16yr old. Lagavulin Scotch </div><div>Orange Peel Garnish<br /></div><div>This drink is big, and mean, and doesn't give you a chance it bites right away. I guess just like a...Kodiak Bear. The flavors all fight for expression. Aroma is all smokey scotch, but the front and mid palates are all in a fight club over flavors. A really complex drink that will knock you're socks off... while balancing a ball on it's nose and riding a unicycle. It's one of those drinks that you don't actually know if you like it or not. But, you can't stop sipping it. No really, you can't. Your tongue is like Rocky, it just keeps wanting to get hit.</div><br /><div>Kevin works with a constant smile. Alot of us bartenders do, but his seems genuine. I'm not saying that anyone else's wasn't. It just seemed like he's one of those guys that doesn't ever get mad. That's ALWAYS smiling'. His service is impeccable, as is everyone's at this fine establishment. I can't wait to come back.</div><br /><div>My first bar of several tonight ends at 7pm sharp. But, it ends with a smile on my face, on to the next...No.9 Park.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6RM37Wkt-23SAOmXkLRoaHcnFZdFP85hJ0hdI8tx1qAYiQImlwhOHnk9eS98QzojuIrz3GN7-Q_B6c7iWfBhK5miMS34_xeaXc9DBzdMu77Xav6yQDLYc4XwM3CTHS_7NWQ93_f3P_Y/s1600-h/IMG_0052.JPG"><img id="BLOGGER_PHOTO_ID_5282367000591056482" style="WIDTH: 232px; CURSOR: hand; HEIGHT: 169px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6RM37Wkt-23SAOmXkLRoaHcnFZdFP85hJ0hdI8tx1qAYiQImlwhOHnk9eS98QzojuIrz3GN7-Q_B6c7iWfBhK5miMS34_xeaXc9DBzdMu77Xav6yQDLYc4XwM3CTHS_7NWQ93_f3P_Y/s320/IMG_0052.JPG" border="0" /></a></div><br /><div>I arrive at <a href="http://www.no9park.com/">No.9 Park </a>to find it's absolutely packed, with one seat open at the bar. Perfect! I sit down and Nicholas Crichton is my bartender. He makes me a:<br /></div><br /><div><strong>Last Word </strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-drM58DI7vPKi-dq3JSpzx3m-WYbtWQwlvLGX9AWXAMHNdGTRbDhqLpiR9DCMDUKDdItW5a8cV87zqx-jy42ZDVSov1S8Y7GqAI0QwKUmcH4C5wiXOkLhXH7HB1e3FQWj990EOEDlDg/s1600-h/IMG_0043.JPG"><strong><img id="BLOGGER_PHOTO_ID_5282371280635592882" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 271px; CURSOR: hand; HEIGHT: 188px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-drM58DI7vPKi-dq3JSpzx3m-WYbtWQwlvLGX9AWXAMHNdGTRbDhqLpiR9DCMDUKDdItW5a8cV87zqx-jy42ZDVSov1S8Y7GqAI0QwKUmcH4C5wiXOkLhXH7HB1e3FQWj990EOEDlDg/s320/IMG_0043.JPG" border="0" /></strong></a> </div><div>Plymouth Gin</div><div>Green Chartreuse</div><div>Maraschino liquor</div><div>Fresh Lime Juice</div><br /><div>Nick executes this cocktail to perfection. While I'm tasting this...deliciousness he proceeds to make me a shot of another cocktail. </div><div></div><br /><div><strong>The Voitek</strong> <em>(not pictured)</em> </div><div>Housemade Schrubb</div><div>Housemade Grenadine</div><div>Amer Picon</div><br /><div>A wonderfully balanced cocktail, might be a little on the sweet side but then again, I'm pairing it with a Last Word. Around 8:30, i can feel myself slowing down. The alcohol's starting to get to me. I'm talking to Nicholas Gaskell, one of Mr. Crichton's friends who happened to sit next to me. We're having a great time talking when Nick(bartender), brings us some cheese puff pastries. Perfect, all I need now is a double espresso and some food. I could have a 3 Course meal at No. 9 for $65. But, I chose not to, after considering the fact I'm the only one funding this project, with Chicago, NYC, and Philadelphia , (possibly Atlanta if time and money permit), still to come before May.</div><br /><div>I leave at approx. 9:30pm with an espresso under my belt. I headed towards Drink.</div><br /><div>I arrive at <a href="http://www.drinkfortpoint.com/">Drink</a> at approx. 10:15pm or so. I sit at the center of the "E" or the 1900's bar. I'm immediately greeted by the great Ms. Josey Packard. A left coast transplant who I'm honored to talk to. She's warm and friendly and asks if I wanted to try the house cocktail. The signature cocktail by Mr. John Gertsen, made by Ms. Josey Packard....Hmmmm...uhmmmm...yes!</div><br /><div></div><br /><div><strong>The Fort Point</strong><br /></div><div>By John Gertsen</div><div>2 parts Rye</div><div>1/2 part Punt e Mes</div><div>1/4 part Benedictine</div><div>up w/ a side of Luxardo Cherries</div><div></div><br /><div>As Mr. Gertsen would later explain, this is a variation of the Manhattan. Obviously, this is delicious. In my opinion an excellent drink, very well balanced and proportions are perfect. I can taste all aspects of this drink. No fight club here. It's more like 3 kids playing happily on a merry-go-round. All have their equal share of fun. </div><div></div><br /><div>Josey is an absolute treat to talk to and a true artist. She's so careful with everything she does. She's even got this meditative look on her face when she's shaking a drink. It's almost as if the sound seems to calm her. Also, she seems very focused on the finished product. I like her already.</div><br /><div>Mr. John Gertsen approaches me and as we talk i notice he is a true student of the game. As a bartender on Level 2 or 3, his Level 11 knowledge is astounding. I'd love to learn from him one day. I think I'll call him Jedi Gertsen of Boston. He proceeds to tell me about his place. His aim, a minimalist, neighborhood bar, with great drinks and service. What more could you want? Again, it's wonderful that Mr. Gertsen would take time to talk to me. He's a true gentleman. This apprentice is grateful for this opportunity. Wow! What a roller coaster of a night! Josey Packard <em>and</em> John Gertsen...who could be next!!??</div><br /><div>Just then, I meet Benjamin Sandrof. We chit chat for a while and he pours me his California Milk Punch (see Jerry Thomas' Book). Again, absolutely delicious. it's a sweet concoction of Pineapple and Milk..basically..only it's clear. As he proceeds to tell me the labor intensive process of making this libation, he tells me about it's viscosity on your tongue. As someone who teaches viscosity at the U.S. Naval Academy, I find this impressive and interesting to say the least.</div><br /><div>Basically, pineapple silk gets poured on your tongue...'nuff said.</div><br /><div>As if it couldn't get any better than this. I carefully move over to the end bar where Ms. Misty Kalkofen is working. She's busting her butt for this group of Suits. As I watch her work, I notice she's very technically sound. Her smile and laugh are contagious. Her service impeccable and her pours perfect. She immediately knows who i am (thanks again Pink Lady), and offers me a drink. I ask her for an original and she pours me a drink she's been working on. </div><br /><div>It's interestingly complex and delicious. Although we both agreed there's something missing. Still a very solid scotch cocktail as it stands. The reason I don't give you the recipe or the ingredients is out of respect for Ms. Kalkofen. She did tell me it wasn't finished yet. I'd actually love to order another, only I realize I still have to order a Josey Packard original and I'm pretty drunk!</div><br /><div>Misty graciously asked Josey for me. Ms. Packard promptly makes me </div><br /><div><strong>The Prosecutor</strong><br /></div><div>by Josey Packard</div><div>2 oz. Rye</div><div>1/2 oz. Yellow Chartreuse</div><div>1/2 oz. St. Germain</div><div>1/2 oz. Lemon Juice</div><div></div><br /><div>This turns out to be a great last drink. It reminds me of something but I don't know what! Its perfectly balanced, (seems to be a theme with great drinks), but has such a flavor that brings me to a point of deja vu. Damn. Well maybe one day I'll wake up screaming...SOUR PATCH KIDS!...or something like that and I'll remember what it tasted like. But for now I'll just say it was fantabulous.</div><br /><div>I close down Drink and begin to realize that I've just had some of the best cocktails, all day, by some of the best bartenders on the East Coast. What a way to start this adventure. I can't wait to see what tomorrow holds in store for me.</div></div></div></div></div></div></div></div></div></div></div>R~http://www.blogger.com/profile/18350751377070309764noreply@blogger.com3tag:blogger.com,1999:blog-553762602034891387.post-27592857672039580752008-12-11T19:08:00.001-05:002008-12-11T21:33:48.287-05:00My Adventure Awaits...<span style="font-family:trebuchet ms;">Here it is. Behind The Pine. This will be a diary into my travels and adventures during the R&D of a small book in conjunction with <a href="http://lemixeur.blogspot.com/">The Munat Bros.</a> </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">First stop, Boston, MA. I'm lucky enough to get escorted around town by one (hopefully more) of the <a href="http://lupecboston.com/">LUPEC BOSTON Ladies</a>. I'll keep you updated during the trip.</span>R~http://www.blogger.com/profile/18350751377070309764noreply@blogger.com0