Buffalo Drinks

Blackberry Merle cocktail - a summer cocktail with a dark Italian twist

2011-07-20T13:52:00.000-04:00

The Blackberry Merle was a cocktail that was born from ingredients that were on hand. Looking for a new way to showcase the versatility of Pinnacle's Whipped Vodka, I created this fruity but complex cocktail, with an Italian twist.

Pinnacle Whipped vodka tastes like whipped cream, and has a noticeably sweet finish on the palate - so it works exceedingly well in sweet-and-fruity cocktail pairings like Strawberries-and-Cream (muddled strawberries, Pinnacle Whipped, mint leaf garnish, on the rocks) or OrangeCreamsicle (orange juice, Pinnacle Whipped, ice, in a highball glass.)

But for this occasion I was looking to build onto the flavored vodka for a more complex and mysterious cocktail. A few muddled blackberries provided the base, and a half-shot of Italian Strega liqueur was perfect for adding some herbaceous and vanilla notes. I added some lemon juice for tartness, and a bit of Monin lavender syrup to balance the tart and add a more floral character.

Shaken vigorously over ice and then fine strained into a chilled v-shaped martini glass, adding a single berry and a twist for garnish, the drink had a gorgeous dark purple hue.

Overall, everyone who tried this cocktail was enamored with the result. Complex, fruity, and dark in color, the Blackberry Merle had a not-too-sweet flavor, and mysterious quality that had customers trying to guess the ingredients while ordering second rounds.

Try this cocktail for summer. You can find Strega in any good liquor store with a large selection (Premier Group, Passport Wine & Spirits) and Monin lavender syrup at Premier Gourmet on Delaware.

Blackberry Merle

1.5 oz Pinnacle Whipped Vodka

.5 oz Strega liqueur

.25 oz Monin lavender-flavored syrup

.5 oz fresh squezzed lemon juice

4 fresh blackberries

lemon twist

Gently muddle 3 blackberries in the bottom of a mixing glass, and add the Pinnacle Whipped, Strega, fresh lemon juice, and Monin lavender syrup. Fill the shaker with ice and hard-shake until very cold - at least 30 seconds. Strain through your Hawtorne strainer and then into a fine strainer - leaving ice shards and blackberry piecies behind - into a chilled cocktail glass. Garnish with the last blackberry and a twist of lemon peel.

Kiuchi Brewery's Hitachino Nest Japanese Classic Ale

2010-11-14T19:09:00.009-05:00

Kiuchi Brewery
Hitachino Nest Beer
Japanese Classic Ale
Japan
7.00% ABV
24.3 oz. Bottle
Premier Gourmet
$12.00

Posted by NickleCitySmoker
The Hitachino Nest Beer Japanese Classic Ale opens with an overwhelming amount of carbonation as the first pour was almost all head. The foam continued to flow out of the bottle for minutes afterwords, which at $12 for the single 24 ounce bottle (Premier Gourmet), was slightly disconcerting. However, when the head finally did settled down, it exhibited a rich, amber ale with a hint of haze. The JCA ended up being finely carbonated, which I assumed to be a product of the live yeast haze, and topped by a solid head.

The Kiuchi brewery describes the JCA as:

"Brewed following the original India Pale Ale brought to Japan in the 19th century. It is slowly matured in Japanese cedar casks which are commonly used in the brewing of traditional sake."

The nose and taste of the JCA do not reveal the hops one normally expects from an IPA, but I'm willing to overlook that. When I think of Japanese beers, my experience begins and ends with Kirin, Sapporo, and Asahi, so when I read "Japanese Classic Ale" those were what came to mind (despite those three are most likely all lagers). Kiuchi has got those three easily beat. Sure, the JCA lacks a strong hops note - but its dry, malty and complex. I found grain notes similar to rye ales, and a sourness similar to whiskey. The cedar wasn't perceptible as a distinct flavor, but added to the overall flavor in a way that's hard to describe.

When I come across a beer like this that's unique, complex, and balanced it has to be celebrated. If you are a fan of Belgian beers, or rye ales, the JCA is worth a taste. We paired it with teriyaki hanger steak (and a few other Japanese favorites) and it certainly held its own. Buy a bottle, make some maki and enjoy.

Ulrich's Tavern

2010-11-06T11:42:00.002-04:00

Ulrich's Tavern
674 Ellicott Street
Buffalo NY 14203
(716) 855-8409
http://www.ulrichstavern.net

Establishment: Classic Tavern
Drink Category: Beer
Drink Prices: Moderate
Food: German, Wings, Beef-On-Weck, Fish Fry
Food Prices: Moderate
Atmosphere: Warmly lit Buffalo tavern with dark wood, antique furniture, tin ceilings, and original advertisements and memorabilia, remind you that you are stepping into Buffalo's oldest bar. German, Irish, craft beer and shots are all doled out by hardworking barkeeps to a mix of blue and white-collar workers.
____________________________________________________________________

As in any good bar, you tend to lose track of time at Ulrich's Tavern.
A bartender's shift ends, another begins. One Octoberfest leads to the next. The sun begins to set, but the neon beer signs hum and glow in the windows. The German sausages arrive, the Irish reels play, pitchers of beer are poured, and another St Patrick's Day passes. A young couple clink glasses, a man walks by in real leather Lederhosen, and someone scrapes their bar stool against the wood floor. And it all blends together in a seamless, timeless flow. Then you look at your watch and notice nearly a century-and-a half has gone by.

The beer taps have been flowing since 1868 - making Ulrich's the oldest continuously operating tavern in Buffalo. Originally started by Fredrick Schrerier, a young German immigrant, as a grocery and saloon, the establishment has survived two world wars, prohibition, depression and recession, neighborhood collapse and rebirth - to emerge on the other side - stronger than ever. By morphing over the years, from boarding house to delicatessen, tied-house to speak-easy, Ulrich's has managed to continuously serve beer under it's roof.
The tavern's longevity is remarkable by any measure, and several changes in ownership are well documented on the company's website. The most recent (recent - as in 1954) by the Daley family infuses a bit of Irish character into the old German bar.

Stepping into Ulrich's is NOT like stepping back in time to 1868. Rather, the tavern decor offers a bit of travel THROUGH time. Maps and posters of the many mega-breweries that dotted the surrounding neighborhood during the 1800's share space on the walls with JFK election posters, boxing match advertisements, and photo's from the 1980's. Current owner Jim Daley is a veritable treasure-trove of information on the history of taverns and breweries of the area, including the long-gone Phoenix brewery, which once shared a back wall with the tavern.

The front of the tavern features the original bar area, with it's dozen stools and an untouched mission oak stained glass back-bar. Steps away, a historically-sensitive remodel of a long unused space now offers more room for standing, sitting, drinking, and eating.
At the bar, you will find a single beer tower with 8 pulls. Guinness, Warsteiner, and Labatt Blue are almost always on tap, while craft-micro brews and imports rotate on the other pulls. You will usually find something from Flying Bison, Southern Tier, and Great Lakes available at any time.
Behind the bar, you will find a work-horse selection of spirits. This is a working-man's tavern, not a fancy cocktail-joint, so if mixed drinks are your bag it is probably best to keep it simple. A good assortment of Irish Whiskeys is important to note - including Bushmill's 10 year old single malt, Redbreast, Midleton, and the hard-to-find Connemara.

Walk to the back, and you will find the dining room. Here, it feels a bit like a German beer hall, with rows of vintage tables and antique chairs tightly packed together, making inteaction with other diners almost a guarantee. Layers of paint coat the original tin ceiling, and a random assortment of vintage lamps casts a glow over dining area.

Lunch is served weekdays, and dinner on Thursday, Friday, and Saturday evenings. The kitchen proudly features German food, such as wiener schnitzel, sausage platters, and the tavern's renowned potato pancakes. Local favorites, like chicken wings, beef-on-weck, and Friday Fish fries are also featured. Live Irish or German music is often featured on Friday evenings in the dining room.

Ulrich's admittedly has had increased patronage since being featured on Anthony Bourdain's No Reservations, sometimes resulting in longer waits or kitchen shortages, but considering the 142 years of service Ulrich's has provided the Buffalo community, a few bumps in the road is hardly noticeable.

We highly recommended Ulrich's for a slice of authentic Buffalo history.
It's time to look at your watch. Their may still be time for one more round.

And Now for Something (not) Completely Different

2010-09-10T18:44:00.005-04:00

Better than meh!

War of 1812 Amber Ale
Sackets Harbor Brewing Company, Sackets Harbor NY
Brewed for SHBC by High Falls (Genesee) Brewery in Rochester NY

Posted by far2gone
I first purchased War of 1812 Amber Ale to bring to a gathering at a friend’s house. I needed a good “all purpose beer”. SHBC’s website describes War of 1812 Amber Ale as “a nutty malt flavor which is balanced by a citrus hop flavor and classic ale fruitiness”. I do agree with the nutty malt flavor, which definitely predominates. There are also hints of caramel. However, I did not detect any of the fruitiness they mentioned. Try it for yourself and you be the judge. This isn’t to say I didn’t enjoy War of 1812; it’s a quaffable beer but just doesn’t rise above the rest. What did stand out is that six packs are buy one get one free at Consumers Beverages. This influenced me in buying it the first time, but it was the drinkability that keeps me coming back.

The 2nd Chance Prom

2010-07-31T14:23:00.000-04:00

Not everyone enjoyed going to the prom. But now there is a second chance to do it right. The 2nd Chance Prom will be throwing a high-class shindig at Samuel's Grande Manor, on October 15th, to benefit the Juvenile Diabetes Research Foundation. There are few opportunities to pull out your fancy tuxes, party dresses, and sparkly tiaras, and this looks like it could be a fun night of entertainment for a good cause.

Here is a summary from the 2nd Chance Prom website...

Our Mission: To give everyone a 2nd chance at one of the most memorable experiences in a lifetime, their Prom!

Maybe you didn’t make it to your first Prom? Perhaps you met the love of your life after High School? Or maybe your first Prom wasn’t all you had hoped it would be? Well we are giving you that 2nd chance to come out and dance the night away with someone you really care about.

Time to get that dress you dreamed of, and put on that fancy tuxedo for a night of wonderful memories just waiting to be made. At this Prom you can legally drink, as well as setting your own curfew. So once more it’s time to build up the courage and find that special someone and ask those famous 8 words: ”Would you go to the Prom with me?”

And speaking of “finding” that special someone; with your support of this wonderful event, you can help us “find” a cure for Juvenile Diabetes. With every ticket sold you will be helping a great cause. So come on out or help our cause, and dance the night away at The 2nd Chance Prom. This is a formal event for ages 21 and up.

For more information on tickets, visit http://www.prombuffalo.com

Niagara Wine Trail : Wine & Culinary Festival

2010-07-24T12:45:00.002-04:00

The Niagara Wine Trail Wine and Culinary Festival will feature wine tasting from a dozen American Niagara wineries, on Saturday July 31th and Sunday August 1st, at Lewiston's ArtPark.
In addition to wine tasting; seminars, cuisine from local restaurants, shopping, a Plein Art show, and live music is planned for both days.

Hours for the event are Saturday: Noon - 8:00PM and Sunday: Noon - 6:00PM.

Tickets the day of the festival are $25 each, and designated drivers are admitted free of charge.
Tickets include a one-day wine tasting pass and a keepsake wine glass. Tickets can be purchased at the gate during the event, or pre-sale tickets can be purchased through the wine trail website or ArtPark for $5.00 less.

You can find more information on the event at
http://www.niagarawinetrail.org

How To Open A Bottle Of Wine With Your Shoe... (Yes. Really.)

2010-07-17T10:35:00.001-04:00

Let's imagine you are somewhere with some friends, a bottle of wine, and...
wait... no corkscrew.

Or, let's imagine a romantic interlude, the beach at sunset, and that bottle you thought had a twist-off-cap, actually has a cork.

While the likelihood of it happening is pretty slim, (Boy Scout motto: BE PREPARED,) it is always good to know this little parlor trick.

The video is in French, but you'll get the idea.
(Not sure if this will work with 4-inch heels.)

Brush Up On Your Flemish And French, Because The Belgian's Are Coming To Blue Monk

2010-07-15T14:04:00.006-04:00

It's no secret that Buffalonians appreciate their beer. From light-style pilseners, hoppy ales, and hearty stouts - Buffalo quaffs a large amount, and now a better quality of beer, than ever before. So it is a bit of a surprise that it has taken quite so long for a real Belgian beer bar to grace Buffalo's streets. But that is about to change with the highly anticipated opening of Blue Monk, on Elmwood Avenue, in Buffalo.

Belgium is a very small European country - about the size of the state of Maryland - and yet it comprises the most numerous and varied collection of high-quality beers in the world. And yet, Belgium has over 400 beer brands and counting.
From popular pale pilseners like Stella Artois, to flavorful ales like Chimay, Belgian beer's are steeped in history. Many of Belgium's brewing’s origins go back to the Middle Ages, when monasteries and abbeys began producing beers with wild yeasts. From simple "table-beers" to complex lambics that are double-fermented (think champagne) and bottled with corks, there is a Belgian beer for everyone's taste.

So local beer aficionados were buzzing when word got out that Mike Shatzel, owner of Cole's, was opening Blue Monk bar and restaurant, on Elmwood Avenue. Just north of Ferry Street, the eagerly anticipated renovation of the 40-year-old tavern that once housed local-dive-bar Merlin's, should wrap up in the next few weeks, and be open by late summer.

With an old wood bar, hardwood floors, and distressed walls, Blue Monk hopes to exude a comforting European ambience. Overhead doors - instead of windows - at the front of the bar will open to the street during warm weather, to allow for an al fresco dining experience.

Blue Monk will have over 24 draft lines, more than half of which will be dedicated exclusively to Belgian beer, with the remainder pouring artisanal craft beer such as NY's Ommegang, and local ales from Flying Bison, Ellicottville & Southern Tier. A special tower will be devoted to Delirium Tremens, one of the world's most popular "cult" beers. A selection of hard-to-find bottled ales and lagers will round out the beer menu.

A short classic cocktail menu is also being planned, and a highly focused wine list will feature boutique wines from small producers, carefully chosen to pair with the inventive GastroPub menu being developed by executive chef Dino DeBell. DeBell, a NickelCity Chef, and former chef at the Park Lane, Hutch’s, Tempo, Toro and Cole's, is developing a menu based around beer, with Belgian, French, German, and English touches. Moules en biere (mussels in beer,) frittes (double-fried french fries) with mayo and sauces, and a variety of local sausages, will top the list of Belgian classics - while gourmet burgers, healthy salads, and inventive dishes such as soy-glazed pork belly, will round out the menu.

Coming Soon
Blue Monk
727 Elmwood Avenue
Buffalo NY

Plymouth Sloe Gin appears on local shelves.

2010-06-26T18:36:00.006-04:00

Sloe gin is a red liqueur flavored with sloe berries, which is the fruit of the blackthorn- a relative of the plum. Traditionally, sloe gin was made my infusing real sloe berries in gin. Sloe berries, while intensely flavored are also very sour, so sugar was often added to sweeten the result.
Today, it is more common to find commercially-available sloe gins made by adding artificial coloring and flavoring to neutral grain spirits in order to produce an inexpensive, almost cloyingly sweet cordial. And over time, these over-sweetened liqueurs were delegated to colorings in fruity concoctions like the Alabama Slammer or Sloe Comfortable Screw.

But appreciating Sloe Gin just became easier a few weeks ago, when Plymouth Sloe Gin — a bona fide sloe gin from the English producers of Plymouth gin, and distilled from an 1883 recipe — arrived at Premier Liquor in Orchard Park.
Made with only fresh sloe berries, Plymouth Gin, water, and a minimal amount of sugar, this deep ruby red spirit strikes a perfect balance between sweet, tart, and bitter.
Plymouth is only exporting about 1,000 cases to the United States, primarily due to demand from “the new experimental bartenders looking back to old cocktails,” so this is admittedly a hard-to-come-by commodity.

Sloe gin can be enjoyed 'straight', as an aperitif, or warming after dinner drink in front of the fire. It is also an fabulous ingredient in many cocktails, due to its rich and intense flavor.

Here are some cocktails using real Plymouth Sloe Gin. Don't try these with a cheaper brand, or you'll be disappointed with the results!

San Francisco
3/4 oz Plymouth sloe gin
3/4 oz sweet vermouth
3/4 oz dry vermouth
1 dash Angostura bitters
1 dash orange bitters
Shake in iced cocktail shaker and strain into a chilled cocktail glass. Garnish with a cherry.

Blackthorn
2 oz Plymouth sloe gin
1 oz sweet vermouth
1 dash orange bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Real Sloe Gin Fizz
1½ oz Plymouth sloe gin
½ oz gin
¾ oz fresh squeezed lemon juice
1 egg white
1 teaspoon sugar
Shake all ingredients hard, in a shaker, first without ice, then with ice. Strain into a tall glass and top off with soda water.

Garrett Oliver, author, and Brooklyn Brewery brewmaster, to visit Buffalo

2010-06-16T11:42:00.026-04:00

Garrett Oliver has been brewing professional for twenty years. As head brewmaster at the Brooklyn Brewery, he is known not only for his flavorful beer creations, but also for his passionate and articulate writing on real beer, and his knack for pairing delicious food and beer together.

We're big fans of his book, The Brewmaster's Table, and were thrilled to hear that he will be in town, and appearing at several locations, on Monday, June 21st to promote craft beer.

Details are still sketchy, but confirmed events including
talks, question & answer, beer sampling, and drinking
are being planned at
Consumer's Beverages, Cole's, and Shango.

As an author, and lecturer, Oliver is a well-spoken and entertaining bon vivant, and has quickly become the foremost authority in the United States on the subject of beer and food pairings.
After years of amateur home-brewing, inspired by beers he had encountered while living in England during the 80's, he began brewing professionally in 1989. He soon became widely known both here and abroad for his flavorful interpretations of traditional brewing styles and as an avid and entertaining lecturer and writer on the subject of fine beer. Oliver has hosted hundreds of beer tastings and dinners, writes regularly for beer and food-related periodicals, and is internationally recognized as an expert on traditional beer styles and correct pairing with food. He has made numerous radio and television appearances as a spokesman for craft brewing.

For specific information, please contact each venue individually...

5:00PM - 6:00PM
Consumer's Beverages
5 beers on tap, free sampling, book signing
8580 Transit Rd
Buffalo, New York 14221
(716) 688-7033

6:30PM - 7:30PM
Shango
Beer Dinner - SOLD OUT
3260 Main Street
Buffalo, NY 14214
(716) 837-2326

7:30PM - 8:30
Cole's Restaurant
15 beers on tap, including seasonals and brewmaster reserves
1104 Elmwood Avenue
Buffalo, NY 14222
(716) 886-1449

Cocktail Of The Week : Income Tax

2010-04-15T07:56:00.008-04:00

"Cocktail Of The Week" tries to come to you every Thursday, so that you can be prepared for cocktailing on the weekend. This Thursday happens to be April 15th, tax day of course, so what better cocktail to feature than the Income Tax? The Income Tax is an old drink and was featured in the "Savoy Cocktail Book" (1930.)

According to Seattle cocktail expert and writer Robert Hess, no one really knows why this drink is called The Income Tax Cocktail, and we can only assume it is so named because it numbs the pain of filing a tax return!

If you have heard of The Bronx cocktail, then you may recognize the Income Tax as a Bronx cocktail with the addition of bitters.
Do yourself a favor, and squeeze the 3/4 ounce of orange juice from a fresh orange. You will appreciate the difference!

Income Tax
1 1/4 oz Gin
3/4 oz orange juice
1/4 oz dry vermouth
1/4 oz sweet vermouth
dash of Angostura bitters

Add to a cocktail shaker with ice. Shake or stir until very cold, and strain into a chilled cocktail glass.

Cocktail Of The Week : Pegu Club

2010-04-08T21:32:00.003-04:00

"The favorite cocktail of the Pegu Club, Burma,

"The favorite cocktail of the Pegu Club, Burma,
and one that has traveled, and is asked for, round the world."
Harry Craddock

The Savoy Cocktail Book (1930)

Pegu Club
2 oz Gin

1 oz Triple Sec

1/2 oz Fresh Lime Juice
Angostura Bitters to taste

Combine in a shaker with ice. Shake well until very cold and strain into a chilled cocktail glass.

This cocktail is easy to make and is quite refreshing. Use a straight-forward Gin like Gordons, Beefeater, or Tanqueray. There is no need to pull out an expensive or nuanced gin for this cocktail. Cointreau is a very good Triple Sec. Use a fresh lime.

Southern Tier Brewing Company's 422 Pale Wheat Ale

2010-04-07T11:14:00.001-04:00

It was a good hour, and two beers in, before I realized that 422 stood for April 22nd, Earth Day, to be exact. Never mind that the beer's packaging was recycled in 100% post-consumer craft brown cardboard, with printed notes about being green, recycling, and saving the planet.

I believe 422 is a hybrid of barley based Pale Ale and a wheat beer. I don't know the particulars of how it is brewed, but the characteristics of Pale ale and Wheat beer are both evident when you take a sip. Depending on how much of a beer purist you are, you will either enjoy this funky mix, or find it disappointing - as it is neither Pale Ale nor a Wheat Beer.

422 is unfiltered, and pours from the bottle opaquely yellow with a very thin white head. The aroma is malty and ester-ly, with light banana and clove.

This is a very floral beer, with a citrus-y hop character. Not aggressively hopped, mind you, just enough to balance the slight maltiness of the beer. Is it me, or do I notice a nuance of fresh cut grass and juniper in there? Mouth-feel is very rich, and it has a very clean and dry finish.

Overall, I enjoyed this beer very much. I enjoyed this with some local cheese and sausage, and I think this beer would pair well with many foods. With it's clean finish, and 5.8% ABV, it would make a decent session beer if you found it on tap.

Southern Tier labels this beer as having "everyday availability," but I cannot help thinking of this as a spring seasonal beer. Available on tap, and in 12 ounce bottles as a six-pack, as part of Southern Tier's 12 "Pack of Pales," or in a 24 bottle case.

A Brief Introduction To... Tequila

2010-04-02T11:32:00.012-04:00

Tequila is a specific type of mescal (also, mezcal), which is a spirit made from the pulp of the blue agave, a cactus-type plant. It is named after the city of Tequila in the Mexican state of Jalisco. There are many types of mescal, but only those made in specific regions of Mexico are allowed to be called Tequila. Most tequila is bottled at 80 proof (40% alcohol.) Many people find the flavors of Tequila to be earthy, citrusy, smoky, or peppery.

Tequila and Mescal come in two qualities:
100% Agave: If it says 100% Agave on the label, it is a premium product, and you will be getting a purer, cleaner agave flavor. Many people prefer premium tequilas for sipping, or for better cocktails.
Mixto If it does not say 100% agave on the label you are buying mixto, which is agave spirit cut with something less expensive to produce, usually cane sugar spirit or neutral grain spirits, in order to save costs and lower the price point. It will NOT say mixto anywhere on the label. Mixto is not necessarily "bad," but it will be lighter in agave flavor.

While Tequila is a protected name, mixto may be made in any country. In today's day of multinational corporations, it is common for large producers to import inexpensive spirits from outside of Mexico, blend it with agave spirit in Tequila, and label it as such. If you are looking for quality tequila, look for 100% Agave on the label.

The two above grades of Mescals and Tequilas come in four ages:
Blanco, (White) also called silver or plata or platinum
Joven, or Joven Abocado (gold)
Resposado (rested)
and Anejo (aged).
Blanco is aged less than 60 days, usually in stainless steel. The point of the crystal clear, unaged Blanco is to retain the freshness and bright flavor of the agave plant.
Respado has been aged for longer than 60 days but less than a year, usually in wood casks. It mellows the flavor of the agave and adds character from the wood.
Anejo is left to mature in wood casks for greater than one year, usually much longer. The Anejo style turns tequila into something much different than Blanco, and is comparable to fine whiskey or Brandy in it's complexity.

Joven abocado, or "gold" tequila is something fake, made to simulate an aged product. It is almost always mixto, and it's golden color is a result of the addition of a bit of aged tequila, caramel color, oak extract flavoring, glycerin, or sugar based syrup - rather than an ageing process. It is usually sold for mixed drinks.

How to drink Tequila

In Mexico, tequila is traditionally sipped neat from a tall, narrow shot glass called a caballito. It is also popular to sip tequila alternately with a sip of sangrita, or "little blood", a juice made from sour orange, pomegranate, and hot chili.

In the United States, most people's first experience with tequila is as a shot, with lime and salt. Often, inexpensive and poor-quality tequila or mixto is used for this purpose, and people tend to over-indulge, which results in many drinkers having a poor perception of tequila in general. The concept of tequila shots, chasing bottom shelf poor-quality spirit with a lime and salt to "kill the burn," is a fun novelty for new drinkers, but should be quickly abandoned. Better quality tequila can be sipped from a shot glass for enjoyment, rather than downed quickly for it's intoxicating effect.

The most popular cocktail with tequila is the Margarita. Made from Tequila, Triple Sec, and fresh lime juice, it can be a wonderful cocktail. Unfortunately, restaurants and bars (even those with giant "Margarita Bar" neon signs) almost always use commercially-produced chemically-preserved sour mix in place of fresh lime and sugar. If you have the opportunity, try making a true margarita at home with quality ingredients, or at a smaller bar where you can ask the attentive bartender to use fresh citrus.

The Tequila Sunrise is another popular mixed drink, and is made two different ways. The most popular version includes tequila, orange juice, and grenadine. The original, and less common version, includes tequila, blackcurrant liqueur, lime, and soda water.

When enjoying Tequila, it would be appropriate to use a blanco when mixing, for example, in a margarita. The brighter, more assertive agave flavor will cut through the juice and mixers, creating a balanced cocktail. It would be a shame to use an fine anejo when mixing, as the aged character would be best appreciated neat or on the rocks.

Other Questions:

I've seen something called "Bacanora" at the liquor store. What is that?
Bacanora is another type of distilled spirit from the Mexican state of Sonora. It is produced from agave Pacifica, also called Agave Yaquiana, a plant that only grows in the higher mountain ranges of the
region. Even though it has a 300 year history, it is a relative new-comer to the US market. There is yet another distilled spirit called Sotol, made from the desert spoon plant, that has even more limited production.

What about the worm in the bottle?
It is a popular misconception that Tequila was sold with a worm in the bottle. Only certain low-grade mezcals, usually from the state of Oaxaca, are sold with the larvae of the agave moth, as a novelty and marketing gimmick to sell their product. If you see a bottle with a bug in it, it is probably not a premium product!

___________________
If you are interested in learning more about Tequila,
here is a great site to visit.

Cocktail Of The Week : Birdie Cocktail

2010-04-01T16:02:00.010-04:00

"Spring is sprung, the grass is ris.
I wonders where the birdies is."

Ahhh.... Spring.
The season filled with hope, renewal, poetry, daffodils, longer evenings, blossoms, birdsong, newborn lambs and, of course, fat girls in flip flops. What better time for one or more Birdie cocktails, to help us forget the sight of so many untanned legs and un-pedicured toes.

Birdie Cocktail

1 1/2 oz Light Rum
1/4 oz Triple Sec or Curacao
1/4 oz Pineapple Juice
1/4 oz Orange Juice
1/4 oz Pomegranate Juice or Grenadine

Combine in a shaker with ice. Shake well until very cold and strain into a chilled cocktail glass. Garnish with a orange peel.

This easy cocktail uses readily available ingredients and of course, becomes more sophisticated when using fresh ingredients and high quality spirits. Cruzan makes a fine inexpensive white rum, and Cointreau is a very good Triple Sec. Those small six-packs of Dole pineapple juice are convenient, but if you happen upon a fragrant pineapple at Guercio's or your local market, you can easily get a few ounces of juice when you slice it up. Use a fresh orange, especially for the peel, which you can strip off with your vegetable peeler. Then cut cut the orange in half and squeeze a bit with your hands - no need to dirty up tools for a quarter ounce of juice. Squeeze the peel over your drink to express the oils into it, before dropping it in.

Setting Up Your Home Bar

2010-03-30T18:25:00.007-04:00

This is a very basic and introductory guide to stocking a home bar.

You may be daunted by the prospect of building up your home bar. "What should I buy? Everything is so expensive. What brands are good?" may be some thoughts that run through your mind.

If you spend a bit of time thinking about the basics, invest in some basic tools and glassware, and stock up on some essential liquors, you can have a homebar that will impress amateurs and even make die-hard cocktail enthusiasts nod in quiet approval.
Core to your liquor cabinet will be the six basic spirits:
Brandy, Whiskey, Rum, Tequila, Gin, and Vodka.
To this you will also want to add Dry Vermouth, Sweet Vermouth, and Triple Sec. With just those nine basics, and some pantry items like lemons, limes, sugar, juices and soda, you can get started making many mixed drinks.
Of course, over time, there will be additional spirits, liqueurs, and cordials that you'll discover you'll need, and we've provided a list below to get you started.

One thing to consider is your personal taste, and the drinking habits of your friends. Are you a gin drinker? Do your friends like tequila drinks? If the answer is no, don't be in a hurry to add a bottle to your collection just because it is on a list.

Below, is a list of some basic supplies you may want to consider adding to your home bar. Specific brand recommendations are added (in pink) for a bit of guidance, but keep in mind that this is a matter of personal preference. Links in blue will take you to an page that will introduce you to that ingredient.

Base Spirits (one bottle each of these six spirits)
Brandy, Cognac, Grappa, Pisco, Calvados and Apple, Cherry, Plum

(Ernest and Julio Gallo makes a serviceable Californian brandy for mixed drinks)
(Macchu or BarSol for a decent Pisco)
(Laird's Bonded 100, or AppleJack for a decent apple brandy)

Whiskey, Scotch, Irish, American Rye, American Bourbon, Canadian

(Old Overholt for Rye, Buffalo Trace for Bourbon)

Rum, Rhum Agricole, Cachaca

(Cruzan for white rum, Gosling's for dark rum)

Tequila, and Mescal

(Sauza Plata is fine for mixed drinks)

Gin
(Gordon's, Tanqueray, or Plymouth)
Vodka

(Sobieski or Ketel One)

Cordials
Amaretto
Bitters(Potable) (Campari)
Coffee (Kahlua is fine)
Curacao, Triple Sec, or other Orange Cordials (Cointreau is best)
Creme de Cacao (chocolate)
(comes clear or brown, choose clear for your first bottle)
Creme de Cassis (blackcurrant)
Creme de Menthe (mint) (comes clear or green, choose clear)
Herbal (Benedictine) do not buy B&B, which is mixed with brandy
Maraschino (Luxardo)
Sloe Gin (Plymouth)

Bitters
Angostura find at any supermarket
Peychaud's find at Premier Gourmet
Orange Bitters (Regan's) find at Premier Gourmet

Syrups and Sweeteners
Table Sugar, Bar Sugar, and Simple Syrup
Honey
Agave Syrup
Grenadine, and other flavored syrups

Juices
lemon, lime, orange, grapefruit,
pineapple, cranberry, tomato

Diary
milk, cream, butter
eggs

Garnish
lemon (for peel and twist), lime (for peel and twist), cocktail olives

Tools
Two piece Cocktail Shaker (Boston Shaker)
Hawthorne Strainer (Oxo makes the best one)
Fine Tea Strainer
Measuring Jigger (Oxo makes a good one)
Citrus Juicer
Long Handled Bar Spoon
Muddler
Wine Bottle Corkscrew
Bottle opener

Glassware
V-Shaped cocktail glass, highball glass, old-fashioned glass

SeaBar Closes Williamsville Location. Will Expand Bar and Lounge Area At SeaBar City

2010-03-29T18:47:00.003-04:00

Yesterday, Mike Andrzejewski, owner and chef of the popular SeaBar restaurants wrote to Bill Rappaport's Buffalo Restaurant Guide and announced that SeaBar would be closing it's Williamsville location and concentrating on it's SeaBar City location at 475 Ellicott St, Buffalo.

In an attached press release Andrzejewski stated that "in late April we will be punctuating our move with a full service Bar and Lounge, and an expanded menu. We will be proud to offer a contemporary, yet relaxing top shelf bar, a thoughtful wine list, and a larger selection of great sakes and beers. The Seabar menu will still feature the unsurpassed quality of seafood and sushi, as well as Mike and Sherri’s uniquely creative and beautifully executed cuisine."

While SeaBar's closing is a regrettable loss for the Williamsville community, it is an easy to understand decision. Great owner/chefs are driven, often single-minded in their pursuit of quality and running a successful restaurant at a consistent level. And often, the logistics of running several smaller locations can be a drain on artistic and expressive talent.

Regardless of the reasons behind the announced closing, we are optimistic that Andezejewski and crew will continue to shine in the city, and the expanded bar service at the City location will be a success.

Creme Yvette to Return to Store Shelves After Fifty Year Hiatus

2010-03-28T07:31:00.002-04:00

Three years after introducing St Germain Elderflower Liqueur, Cooper Spirits Company is reintroducing the violet liqueur Crème Yvette in the U.S.

Nearly all mid-century bartending guides suggest that Creme Yvette was part of any well-stocked bar, and it was essential in classic cocktails such as the Blue Moon or Affinity. But in 1969, it disappeared.

Cooper's family business, the Philadelphia-based Charles Jacquin et Cie, has owned the recipe for decades but discontinued the product in 1969. But after the success of St Germain, and increasing nagging from cocktail experts and writers David Wondrich and Dale DeGroff, Cooper began to look into resurrecting the unique cordial.

Crème Yvette is a blend of dried violet petals from Provence, a fresh berry maceration of blackberries, red raspberries, wild strawberries and blackcurrant from Burgundy, and a spice blend of honey, orange peel and vanilla.
If you are a fan of berry liqueurs like Chambord, Creme de Cassis, Pama, or Sloe Gin, this is one liqueur you are going to want to try. Creme Yvette sounds like the perfect ingredient for adding fruity and floral character to a drink.

Already, to be totally predictable, the folks at MarthaStewartLivingOnmiMedia suggest's mixing Creme Yvette with sparkling wine. (Is there anything the editors of ML Living don't mix with sparkling wine for a "quick and easy festive drink?)"

Although initial distribution is extremely limited, (the liqueur was unveiled at New York’s Astor Wines and Spirits and sold out instantly,) Cooper Spirits has more on it's way to NYC and Los Angeles, with distribution to expand to Illinois, Washington, D.C., and Massachusetts by May.

So, when will it arrive in smaller markets like Buffalo? It's hard to tell, but if you have an interest in a taste or bottle, it would be wise to start asking your favorite bartender or liquor store manager about it now, so that they can start nagging their distributor about it.

Buffalo makes another Top 100 List. Let's Drink to that!

2010-03-27T07:15:00.000-04:00

In a recent Men’s Health article, "America’s Drunkest Cities," Buffalo ranked in 66th place out of 100 cities. Fresno, CA, came in first, while Boston, MA, came in dead-last. Buffalo was more sober than neighboring friend Pittsburgh (59th), but a bit more tipsy than those lightweights, Cleveland (73rd) and Rochester (98th).

Usually, when Buffalo makes a top 100 list of any kind, we like to jump all over it like Ryan Miller on a puck. But in this case, Men’s Health ranked cities according to “most liver disease, most binge drinking, most deaths in DUI-related crashes, most DUI arrests and least stringent DUI laws.”
Oops. Perhaps it's not exactly cause to lift our glasses in celebration.

Men's Health took a cue from Forbes magazine who, four years ago, published a top list of their own. In the Forbes list of drunken cities, Buffalo was not mentioned.

So what happened? Did Buffalo get less sober, or were the methodologies of the two lists different? Well, if you ever attended a statistics class in college, (or were friends with a drunken frat boy that did,) you will know that things can get pretty misleading with statistics, and the same statistics can usually be presented in totally different ways when you interpret the data on which they are based. Politicians do this all the time.

For example, would not "DUI crashes and arrests" be logically higher in snowy Buffalo, where more people drive their own car - rather than densely urban cities like Manhattan or San Francisco, where drinkers are more likely to walk or take public transportation? Of the five criteria of study, three of them involve automobiles, and the fourth, "binge-drinking" relies on self-reported numbers, not the most accurate. The survey doesn’t attempt to correct for those sorts of differences. And no effort was made to look at per-capita consumption of alcohol based on reliable sources like tax revenue on beer, wine, and spirits sales.

But, you can't really blame Men's Health for inadequacies like this in an attention grabbing list like "Drunkest Cities." Like Cosmopolitan for women, Men's Health often has a tendency to resort to fluff and content-lite features to fill their pages, and I doubt that many, besides us, paid much attention to the List.

A win-win situation for Buffalo's Flying Bison and Utica's F.X. Matt

2010-03-26T04:04:00.000-04:00

Flying Bison Brewery of Buffalo recently voted on a deal that would mesh Flying Bison with the F.X. Matt Brewing Company of Utica, NY, makers of the Saranac line of beers and the 7th largest craft brewery in the U.S.

According to a Flying Bison's website, the agreement will allow Flying Bison President Tim Herzog and his staff to "do what they do best - brew beer, talk beer and support the community. The only difference the community will see is that our beers will more readily available.”

Flying Bison had difficulty producing beer at a profit, as ingredient prices continued to rise, while recession-driven retail prices remained flat and beer consumers curtailed their spending. In October 2009 Flying Bison stopped bottling their beers and decided to only sell their beer in kegs. By December, some taverns could not receive keg beers.

Originally, rumors circulated that under the agreement, F.X. Matt would move production of Flying Bison bottled beer to it's bottling plant in Utica where it has excess capacity.

But the Flying Bison website assures that, instead, the Ontario Street facility in Buffalo will be expanded "to brew, bottle, keg, promote and distribute more beer out of the facility than in the past."

According to Herzog, Flying Bison will begin by focusing on stocking local retail stores with bottled Buffalo Lager and Aviator Red, while trying to win back taps at local pubs and restaurants.

The Utica Observer-Dispatch reported that ideas that were discussed for the future included partnering to produce some Flying Bison beer in Utica if the brand became more popular, while testing new Saranac beers in smaller quantities at the Buffalo microbrewery, instead of having to make larger quantities in Utica.