Boston - Part 2

I 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.

Now it's time for food, as I only have a few hours left before drinking starts again. This time with the LUPEC ladies.

Not knowing anything else, or better, I went to Eastern Standard. 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.

My burger arrives accompanied by a beautiful hostess that was running food. Burger stayed, hostess left.

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.

Now, I'm ready for my first drink, and Mr. Cannon graciously makes me an original.

Heather in Queue

by: Jackson Cannon

1.5 oz. Plymouth Gin

.75 oz. Martini Bianco

.50 oz. Bouchart Liqeure Napoleon
.25 oz. Fernet Branca

Flamed Lemon Peel

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.

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 Toro.

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.
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.

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?"

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.

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:

Ward 8

2 oz. Old Overholt Rye

1 oz. Fresh Squeezed Lemon Juice

1 oz. fresh Squeezed Orange Juice

1/2 oz. Homemade Grenadine

1/2 oz. Simple Syrup

I also try what Pink Lady is having,

The Gypsy
by: Courtney Bissonnette

Plymouth Gin

St. Germain

Yellow Chartreuse

Fresh Lime Juice

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.

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.

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 Craigie On Main.

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.

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.

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 Ms. Barbara West, has been waiting for us. Tom asked what I've been drinking and I told him, so he makes me a:

Camino Cocktail

by: Tom Schlesinger-Guidelli

-Rittenhouse Rye

-Mirto

-Housmade Craigie Ambre-Vermouth

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.

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.

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:

Northern Lights

by: Tom Schlesinger-Guidelli

1.5 oz. Grant & Son's Scotch

3/4 oz. St. Germain
1/4 oz. Douglas Fur aue de vie

1/2 oz. Fresh Squeezed Lemon Juice

1/4 oz. Demerara Syrup

Dash Bitterman's Tiki Bitters

Squeezed Lemon Peel

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.

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.

As we leave, I'm in need of something cool, like water, or ice, or...oh yeah, SNOW!

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.

No really, I have pics to prove it.

We arrive at Green Street 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:

The Bird Wrangler
by: Nathan Bice and Andy McNees

1 oz. Fighting Cock Bourbon

1 oz. Baron Jaeger

1/2 oz. Fresh Lemon Juice

1/2 oz. Pineapple juice

Dash Angostura Bitters

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.
UPDA= Unexplained Paranoid Drinking Anxiety - to call friends and ask, " Hey , I didn't do anything stupid last night right?"

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.

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.

Fancy Brandy escapes with an Irish Goodbye. Barbara West takes her leave, and myself and Pink Lady take off in a cab.

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.

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.

Boston - Part 1

I'd like to start off by thanking my inspirations like, the LUPEC ladies, Mr. Boudreau, The Munat Bros, 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.

Now, let us begin.

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.

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.

I arrived at Eastern Standard around 3:45pm. Nicole Lebedevitch and Hugh Fiore were my 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.

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 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.

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.
I ask Nicole if she has something on the menu that is her original. She makes me a :

Harvest Cocktail

by Nicole Lebedevitch

Pumpkin Vodka

Lustau Sherry

Vanilla Syrup

Benedictine

Bitterman's Tiki Bitters

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.

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.

Kevin Martin arrives and instead of making me one of his cocktails off the menu...he invents one on the spot!! I feel special.

The Kodiak #2

Rhum Clement Creole Schrubb

Fernet Branca

Rittenhouse Rye 100 proof

Glass rinsed with 16yr old. Lagavulin Scotch

Orange Peel Garnish

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.

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.

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.

I arrive at No.9 Park 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:

Last Word

Plymouth Gin

Green Chartreuse

Maraschino liquor

Fresh Lime Juice

Nick executes this cocktail to perfection. While I'm tasting this...deliciousness he proceeds to make me a shot of another cocktail.

The Voitek (not pictured)

Housemade Schrubb

Housemade Grenadine

Amer Picon

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.

I leave at approx. 9:30pm with an espresso under my belt. I headed towards Drink.

I arrive at Drink 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!

The Fort Point

By John Gertsen

2 parts Rye

1/2 part Punt e Mes

1/4 part Benedictine

up w/ a side of Luxardo Cherries

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.

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.

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 and John Gertsen...who could be next!!??

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.

Basically, pineapple silk gets poured on your tongue...'nuff said.

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.

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!

Misty graciously asked Josey for me. Ms. Packard promptly makes me

The Prosecutor

by Josey Packard

2 oz. Rye

1/2 oz. Yellow Chartreuse

1/2 oz. St. Germain

1/2 oz. Lemon Juice

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.

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.

My Adventure Awaits...

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 The Munat Bros.

First stop, Boston, MA. I'm lucky enough to get escorted around town by one (hopefully more) of the LUPEC BOSTON Ladies. I'll keep you updated during the trip.