Thursday Update

Ughh, stuck at the day job this morning, really not wanting to be here. I really need to find a way to get out of corporate America. Tonight, its First Thursday, a big art event in the Pearl, so 50 Plates should be really busy tonight. I hope so, as we need a good rush to see how the cocktail list performs and how the bar operates under a good solid rush.

Some other updates for you;

I'm still working on a review of Leblon cachaca , but it probably won't happen until Sunday. I'm turning into a huge Leblon fan, last night I was tired, so I just made some Leblon and 7s which worked perfectly in the 95 degree heat with no a/c. Look also for some more traditional Brazilian cachaca drinks as I get time.

I'm also working on a review of Bacardi 8, yet another sipping rum that I'm really getting into. I'm starting to be convinced that the rum/cachaca category offers far more value for dollar spent than any other spirits category.

I've been debating doing a review of New Amsterdam gin, a new gin on the market from Gallo, but I don't think I have time. Its not a flavor profile that I particularly care for (its sweet, with a very pronounced orange flavor), but just because its not for me doesn't mean that it can't play an important role in the marketplace. This should be an easy gin for bartenders to convert their mandarin and soda drinkers over to. In other words, this might be the gateway gin I've been waiting for. I'll be keeping my eye on New Amsterdam to see how they do, I think there is a real opportunity for them to market this to young vodka drinkers.

I received a bottle of Sobieski vodka yesterday. You all probably know that I'm not a huge vodka fan, but say "Polish" and "rye" when we are talking vodka and you are likely to grab my attention. I've go the bottle stashed at my desk so that I can bring it in tonight so that I can play with it along with Suzanne Allard, a self described "vodka girl". The price point on this stuff is amazing, if its quality product we're going to need to get it into Oregon asap.

I'm also busy with finalizing things for the Oregon Bartenders Guild's upcoming cocktail competition as part of the Great American Distillers Festival. Its really going to be a great competition and there is still room available to compete. For more info, go to www.distillersfestival.com

Lastly, I've got a new drink to foist upon an unsuspecting public. Its really tasty and I've got to get it up soon. But I doubt that it will happen tonight.

This is what a legend looks like behind the bar

Sorry for the crappy photo, but its hard to get Morgenthaler to sit still for a minute when he's behind the bar. If you enjoy reading www.jeffreymorgenthaler.com (my favorite cocktail blog), you owe it to yourself to see the man in action behind the bar at Bel Ami in Eugene Oregon. I'm rarely blown away when I watch someone behind the bar, but Jeff is one of the best bartenders that I've ever seen. I can't wait to get back down to Eugene for another one of his cocktails.

Fun with acronyms- The OBG is hosting the GADF's Cocktail Competition

For those not in the know, the Oregon Bartenders Guild will be hosting the cocktail competition portion of this years Great American Distillers Festival right here in Portland, Oregon August 23rd and 24th. Our good friends at Imbibe Magazine will be partnering with us to help ensure that this is the premier cocktail competition in the Pacific Northwest. As a competitor in last years event, I think I can promise that this year will be bigger, better organized, and more fun than ever before. I'll put more up about the competition as we move closer to the event, but this event is open to all professional bartenders. This is going to be a lot of fun, and the OBG board members organizing the event are full of great ideas and the energy necessary to make this event a spectacular success.

Email me at lancejmayhew AT oregonbarguild DOT org if you have any questions.

OBG Scotch tasting with Stuart Ramsay

What is the best way to spend a rainy Tuesday in Portland Oregon? If you said listening to a Scotsman teach a fascinating course on the history and lore of Scotch whisky, I think you'd be right. This was the OBG's first "bartenders only" event, our chance to give back to the community of bartenders in this state, share some good cheer, and for everyone to increase their knowledge of one of the most fascinating distilling regions in the world, Scotland. Hosted by world Scotch expert, Stuart Ramsay. Bartenders from the greater Portland area and around the state wandered in a little after noon (note to self- always leave plenty of time after the "official" start time for bartenders to show up. We're not a punctual lot), and Stuart had a table set with samples of different elements of flavors that could be contained within Scotch. For instance, one bottle contained a hand written label saying merely, "catty", which should have better been described as "cat piss". Obviously, that bottle pointed out a defect rather than a strength, but it was eye opening to see and smell samples that pinpointed a particular element that can be contained within the distillate. The peat sample was eye opening as well, being able to smell it as a singular component versus as part of a whole bouquet helped me understand what undertones that the peat may contribute to an overall product.

We eventually all took our seats and Stuart brought out the first surprise of the day. A 3 day old Scotch from the Milton Duff distillery. Young and fiery, it was delicious, but as Stuart pointed out to us, only 1/2 of the flavor in Scotch comes from the distillate. The other 1/2 comes from the wood that the Scotch is stored in, and by tasting a raw Scotch, it was apparent as we moved into aged Scotches what flavors that the different woods added to a particular product.

Next up was one of my favorites of the tasting, Benroamach. A light, Speyside Scotch, I got a lot of fruit and spice on my palate with some smoke, but not an overpowering peaty/smoky flavor. I just needed some smoked salmon with this Scotch and I would have been in heaven,

We then moved into blended scotches, as a reference point for our palates. We tasted Chivas Regal, which, as Stuart pointed out, would be perfect in a Scotch and soda, but lacked real any real complexity on the palate. The Chivas 18, which was next up, was fuller bodied and clearly the better made product. I could enjoy a glass of Chivas 18, its not something that I would necessarily seek out, but I definitely found it enjoyable and well made.

Auchentoshan 10 brought us back into the single malts. This whisky was loaded with caramel and vanilla notes, and it was light bodied (probably the result of a triple distillation) and smooth. Stuart referred to this as a "breakfast scotch" due to its light nature and agreeable style. We followed the Auchentoshan 10 with Auchentoshan Three Wood. Matured in bourbon, oloroso sherry casks and pedro ximinez barrels, this was a sweet whisky. I found it redolent of honey and apricots and it had a long, complex nutty (walnuts particularly) finish that lasted 5 over 5 minutes. The triple wood was a hit with the bartenders attending as well, as I could see a buzz start to move through the crowd as people started comparing tasting notes.

Glenlivet Nadurra came next, offering a sweet whisky packed with honeyed vanilla, orange peel, and cinnamon. At 59.2% alcohol (cask strength), I expected this to be hot, and needing a little water or an ice cube to open it up, but I really enjoyed drinking it neat. Its finished in 100% American oak, unusual to be sure for a 16 yr old Scotch, but I think that was what contributed the heavy vanilla overtones to this whisky. Another bottle to add to my shopping list.

Aberlour's a'bunadh came next, finished in Oloroso sherry casks and bottled at cask strength at 59.6%. Another interesting Speyside, it was a fun scotch to taste, but it may have been hurt by being consumed right after the Nadurra.

Next, Stuart took is to Islay to finish off the tasting. He opened and poured us Bowmore, again bottled at cask strength, that I found big, salty, herbal and slightly medicinal, but in a good way. This was a Scotch that I would have hated even a few years ago, but I guess tastes keep changing even into middle age.

Finally, we tasted Lagavulin 16, a hugely complex, smoky and briny scotch, and a perfect cap to a wonderful educational experience on yet another wet Oregon day. Lagavulin is a classic Islay scotch, though not one for the faint of heart. This is complex and not something that everyone would enjoy. In fact, while I'll enjoy this on occasion, when I'm behind the bar, I'll really feel people out before I recommend Lagavulin to them. No point in turning anyone off of Scotch, especially when some of the products like we tasted are already on the market.

Unfortunately, even the most perfect things come to an end, and this was one of them. At least we were well prepared to face the cold rigors of the wet day when we finally did have to leave.

Changes

Andy Warhol once said, "They always say time changes things, but you actually have to change them yourself". Well, I've made some changes recently and I think its time to share them with all of you. First off, I've parted ways with Meriwethers. I truly enjoyed my time there, and Tommy Habetz is one of the genuinely nice people in the restaurant world. I wish everyone there nothing but the best and I will always look back on my time there with warm memories.

I'm taking a little break from bartending right now to focus on getting the Oregon Bartenders Guild up and running as well as handling a change I recently made to my day job as well. I'll be back in the saddle soon enough.

In fact, I'm proud to announce that I'll be working at Kevin Ludwig's new venture, Beaker and Flask when that opens, a prospect that I am very excited about. I don't want to say too much, but I will say that there is no other place that I would rather be than part of the Beaker and Flask team. Opportunities like this one don't present themselves very often, and I am grateful to have such a wonderful opportunity.

In other news, it looks like the OBG's next event, "A Tribute to Jerry Thomas" is going to be a smashing success. I believe we've already sold the event out, and I'm excited by some of the cocktails being presented. Its shaping up to be our best event yet.

I received my copy of Larousse Cocktails from Amazon.uk yesterday, and at first glance its interesting enough, but perhaps looks to be a lesser verion of the Difford's Guide. It does contain a Cocktail Bibliography though, which lists recommended reading from various times, and may be worth the price of the book itself. I'll have more insight on this after this weekend.

Lastly, and a completely unrelated note. I've been craving a Tijuana hot dog recently. You know the kind, mystery meat link wrapped in bacon with all kinds of random toppings? I'm on a quest to find something similar in Portland, if anyone has any suggestions, I'd be appreciative.

The OBG Wants You!

The Oregon Bartenders Guild is accepting all qualified (more on that below) applicants as members for the month of March. Its a one year membership with no dues, and allows you to be a part of what the Oregon Bartenders Guild is doing here in the state and across the country. For more info email membership@oregonbarguild.org to receive your application.


A small caveat. In order to qualify for membership, you must;

1) be a professional bartender or have been one within the last 6 months
2) Live in Oregon or Southwest Washington
3) complete the application that you will be sent

There may be a few more minor details, but I wanted to get this up asap.

Qi Liqueurs

Qi liqueurs are produced by the fine people at St. George Spirits. So far, they produce Qi Black, made with black tea, and Qi White, made with white tea and exotic oranges. Both of these liqueurs are quite interesting and distinctive products. Lets begin by looking at the Qi Black.

On the OBG forums, I'd heard some questions about how to mix the Qi Black. One of the comments even said something like,'I added some of the Qi Black to my bourbon and turned it into scotch'. It definitely has a pronounced smoky flavor. So much so, that in mixing this product, less is definitely more. But its delicious stuff, and in proper context can make for some wonderful cocktails. At 80 proof, the Qi can also hold its own in a cocktail, it doesn't need to play a supporting role to a primary liquor. In fact, it steals the show in the cocktail below, my riff on the nonalcoholic classic, the Arnold Palmer. I offer you, the John Daly #2 (yes, there was a John Daily #1, but this version is better).

John Daly #2
1 1/2 oz Qi Black Liqueur
4 oz fresh lemonade
2 dashes Fee Bros Lemon Bitters

Build dry in a mixing glass, add ice, shake briefly, and pour contents into a double rocks glass.

When I review a product, I like to let fellow bartenders taste what I have, to see their opinions. I also like to play around with a product (which is why I find airline bottles useless). I'll take whiskey and try it on the rocks. Then maybe as a manhattan, then finally maybe as something else, to see how mixable a product is and also to taste all the "angles" for lack of a better word of a particular spirit. Well, my friend Neil Koppelin of Carlyle tasted the Qi Black and told me, "This would be great on salmon". Somehow, Neil's suggestion stuck in my head until today, when I was out shopping and found wild salmon on sale. I took it home, and made this (quite delicious");

Neil's Salmon

1 filet wild salmon
1 oz Qi Black Tea Liqueur
1 oz Olive Oil+ oil for the aluminum foil
Salt and Black Pepper to taste

1) Preheat oven to 400
2) On a large sheet of aluminum foil (make sure its a lot larger than your filet), take a small amount of olive oil and rub it across the area the salmon will sit
3) Place salmon on aluminum foil
4) In a small bowl, mix Qi Black liqueur and olive oil, stirring vigorously to incorporate (act like you are making a vinagrette)
5) using a pastry brush, lightly brush the salmon with the Qi/Olive oil mixture. Use the entire amount.
6) Season salmon with fresh ground pepper and salt to taste
7)Wrap salmon up (basically make a tinfoil envelope) and place in oven for 15 minutes
8) Enjoy

This salmon isn't overwhelmed by the smokiness of the Qi but instead takes on a nice smoky background note. Good stuff, thanks Neil.

So lets talk Qi White. Of the people that I've tasted on the Qi White, the majority of them can't taste the white tea base in the liqueur (I can't either and I kind of suspect those that claim to taste the tea of lying). However, there is a pronounced orange flavor to the liqueur (80 proof). Now, you may ask yourself, why would anyone make yet another orange liqueur for the market. Orange liqueur may be the second most saturated market in the distilled spirits category (behind only vodka), with offerings from your cheap triple sec to some of the finest liqueurs on the market, Grand Marnier and Cointreau. Qi White falls someplace between Cointreau and Grand Marnier, definitely richer than Cointreau but lighter than Grand Marnier. I never knew that I needed an orange liqueur between GM and Cointreau, but Qi White has convinced me that I definitely need to keep a bottle on hand at all time. In a word, Qi white is delicious. A very well balanced liqueur that can hold its own in a variety of cocktails as well as being perfectly suited for baking and cooking. In fact, after getting inspired to use the Qi Black on our salmon this evening, I decided to use the Qi white to create this dessert, a delicious ending to any meal.

Qi White Fool
(serves 2)

Qi White whipped cream (see recipe below)
3 navel oranges peeled and sliced
1/4 c lightly packed brown sugar
1/2 oz Qi White liqueur
1 oz Navan liqueur

1) Peel oranges and slice into 1/4 inch rounds
2) Place orange wheels into a pyrex bowl, sprinkle with brown sugar, Navan and Qi white and toss to incorporate. Let stand at least 30 minutes.
3) Place orange wheels into a small bowl, top with syrup and finish with a topping of Qi white whipped cream.
4) Enjoy


Qi White whipped cream

1 pint heavy whipping cream
1 c granulated sugar
1 oz Qi White Liqueur

1) In a KitchenAid mixer (if you don't own a KitchenAid, go buy one) add all ingredients to bowl, attach whip attachment, and process at med/high speed until the cream forms stiff peaks.
2) Refrigerate until needed.

I've also tried the Qi White in some (not very) creative cocktails, namely Qi white and OJ or Qi white and soda, both make for an excellent cocktail and I'll post more recipes involving both Qi products as I have time.

On that note, I think its time for me to turn in for the night. The OBG has its 2nd event tomorrow, "Lost in Translation", which I am quite excited about. It should be a good time. Jeff Morgenthaler, Matt Mount and Neil Koppelin are all going to be presenting, and I'm excited to have the chance to host. Let me know if you are interested and I'll make sure that you get on the OBG mailing list.

Raiders of the Lost Cocktail #2- Dolly O'Dare

I know, I know, I already have an entry into this month's Raiders of the Lost Cocktail, but when I mentioned Raiders to my friend and fellow Oregon Bartenders Guild member Daniel Shoemaker of the TearDrop Lounge last weekend, he turned around grabbed a bottle of apricot brandy, whipped up a Dolly O' Dare Cocktail from the Savoy Cocktail book and placed it in front of me. Delicious.

Dolly O'Dare Cocktail (From the Savoy Cocktail Book)

6 dashes apricot brandy
1/2 French Vermouth
1/2 Gin

Shake well and strain into cocktail glass. Squeeze orange peel on top.

On another note, I've just tasted the best whiskey I've ever had. Stranahan's Colorado Whiskey arrived today and after dinner I poured myself a little bit and plopped an ice cube into my glass. Wow. I'll write a full review soon, but I have to say that not only have they created a unique style of whiskey with Stranahan's, but its incredibly well made and tasty. I was excited about Stranahan's before as I've read good things, but tasting is really believing. They've created a unique new style of American whiskey, and I for one take my hat off to them. This bottle may not make it to the OBG tasting... Good thing its available in Oregon already.

Smuggled Saffron, Missouri Oak and the OBG

One of the first collaborative events the Oregon Bartenders Guild members are doing is creating bitters together. I know Jeff Morgenthaler is looking to recreate the old Bokers bitters recipe, a couple of the brilliant minds at the TearDrop Lounge have been discussing attempting an Oregon Truffle bitters, and even a pine bitters has been proposed. If you are curious about some of the discussions going on, check out our forum (you need to sign up for access) here .

One of my current favorite bitters is Fee Brothers Whiskey Barrel Aged Bitters, a lovely, complex bitters tasting of cinnamon spice. So far, all of my previous bitters creations have been made in glass, but barrel aging adds a depth and complexity that is complimentary to many styles of bitters. In fact, I've even been contemplating making a barrel aged orange bitters to contrast with the commercial orange bitters on the market. In order to facilitate the production of barrel aged bitters, each board member of the OBG has ordered a small Missouri oak barrel to produce unique styles of bitters from Steinbart’s. It should be interesting to see what everyone creates. I've been toying with the idea of a coconut bitters in addition to the barrel aged orange and saffron bitters I'm planning. Speaking of bitters, I'm quite excited to see that there is going to be a new player entering the market, Bittermen’s, I've heard good things about their products and can't wait to try them.

Last night, I was perusing my liquor cabinet, looking for something a little bit different (and also trying to free up some room, I definitely need a larger liquor cabinet) when I noticed that I had just enough Sub Rosa Saffron Vodka to pour myself a nightcap. I picked up a bucket, in went a couple of ice cubes (Tovolo to be exact)and I poured myself two fingers of vodka, finishing off the bottle. I don't generally drink vodka on the rocks, but the Sub Rosa saffron has some interesting spicy curried notes that make it worthwhile to drink that way. I was sitting at home, nursing my drink, enjoying the exotic spiciness and unwinding from a hard day. As I was admiring the orange red hue of the vodka a thought popped into my head, "why don't I make a saffron bitters?". Strangely enough, I recently met a saffron smuggler (who knew?). A few weeks ago, he surreptitiously handed me a glass vial that I thought might be something illegal, so I freaked out a bit, gave a stern lecture about not being a kid anymore, etc, etc, until I looked down and saw that the vial was filled with red threads. I was a little surprised, especially since I don't know this person well. "Its saffron, the most expensive spice in the world. I get it in Cairo for .80 an ounce and smuggle it in." I guess in the grand scheme of things being a saffron smuggler doesn't rate too high on the priorities of most law enforcement agencies, perhaps being just a slightly lower target than those dastardly tapioca smugglers. I just hope he didn't have to keester it in.

Anyway, Mr. Saffron Smuggler provided me with a full gram of the Egyptian stuff, so I went downstairs and added the threads to a fifth of everclear, which I'm going to use as my base. I doubt I'll barrel age this stuff, but once the saffron infuses the alcohol, I may add some secondary flavoring agents to the mixture. I'm also curious to compare it to the Sub Rosa saffron vodka to see the differences.

Oregon Bartenders Guild

I'll keep this brief as Jeff Morgenthaler has done a great post already about our first event. However, I would like to announce the formation of the only independent bartenders guild in the United States dedicated to elevating the craft of our chosen profession, The Oregon Bartenders Guild . Our public forum is open now to anyone interested and we are looking forward to making some announcements soon about our next class which will occur in late February.

I've been lucky enough to form the guild with 7 of the best bartenders in the state;

Kelley Swenson of Ten-01 (Portland)
Daniel Shoemaker of the TearDrop Lounge (Portland)
Jeff Morgenthaler of Bel Ami (Eugene)
Greg Hoitsma of Andina (Portland)
Charlie Hodge of Clyde Common (Portland)
Kevin Ludwig, formerly of Park Kitchen, now with the Clyde and soon to be opening Beaker and Flask (Portland)
David Shenaut of the TearDrop Lounge (Portland)

I'm honored to be a part of this group and I'm looking forward to sharing some of the results of our collaborative efforts with you soon.

Oregon Bartenders Guild

I'm not going to say much yet, but look for more info soon on the newly formed Oregon Bartender's Guild. I'm lucky to be working on this project with some of the top mixologists in the state (and the country), and this should be a great thing for Oregon. Keep your eyes open for more info soon!