Archive for General Beverage News

For a few minutes on Saturday I felt like Charles Bukowski. I was a writer sitting by a racetrack drinking a beer at 12:30, and I hadn’t placed a bet. Actually, I was there for the food not the thoroughbreds. The Andelman brothers, hosts of TV’s Phantom Gourmet, held one of their events at Suffolk Downs bringing good food to the masses.

Sponsored heavily by Budweiser, the vendor list was impressive: Fuddruckers, Firefly’s, Aussom Aussie, Wholly Cannoli, Harrow’s, Wicked Whoopie’s, the Sausage Guy and Sunset Grill, plenty to choose from. The prices were uniform for most vendors; you could purchase a modest portion for $5-$7.

For what it was, it was a good way to introduce people to something they may not eat everyday. For guys that claim to love food, they could have gotten better beer. The Sunset Bar boasts a tap list of over a hundred taps; I imagine it to be like Mecca.

I felt compelled to try Budweiser’s American Ale. I actually was surprised that Bud could create something with flavor. I also can’t believe it took a buy-out for them to do so.

The Andelman brothers themselves were walking around the event and stopped to chat with folks or pose for pictures. That was a nice touch to see them in person.

If you managed to find the secret escalator, you were led upstairs. On the second floor there was a mechanical bull, bouncy boxing, sumo wrestling, twister and a putting green. There was enough entertainment but as lines for everything got longer, waiting felt like a chore.

Overall, it was an interesting experience. Although, I wish I had placed a few bucks on the #2 horse in the first race, I would have had my money back for the food and beer.

As a newlywed with a delayed honeymoon, I am anticipating my trip to Hawaii with much excitement. So, on a recent night I created a dinner menu based on different Hawaiian flavors. And, of course, to accompany the dishes I wanted to serve a drink with a Hawaiian theme.

If you have read my articles about martinis, you might have noticed that I prefer my beverages to have a fruity base. So, I went with my first instinct of a pineapple and coconut combination.  I thought about making frozen pina coladas, but that sounded too heavy for a late dinner accompaniment.  I decided to keep the drink simple and use extra pineapple juice from a dinner recipe.

Served over ice, this drink was light, flavorful, and the perfect accent to a candlelit dinner for two.  While we dined to the soft hum of central air instead of Hawaiian breezes, it was a romantic evening nonetheless.

Hawaiian Honeymoon

4 ounces coconut rum

6 ounces pineapple juice

Diet or regular lemon-lime soda

Fill 2 highball glasses with ice.  Pour 2 ounces of rum and 3 ounces of pineapple juice into each glass.  Pour a splash of soda into each glass, and stir gently.

Most bartenders have a style of drink, if not a specific drink, that they consider to be their best offering.  Regulars know this drink is a great choice for a beverage.  The drink menu even may direct new customers toward ordering this drink.

So, if the patrons at Bar A believe their bartender’s drink is the best, and the customers at Lounge B believe their mixologist’s beverage is the best, how is one to know which drink is the best in their area?  Well, if you live near Portsmouth, New Hampshire, you are in luck!

On Sunday, June 1st, from 5 - 8 p.m., the 2nd Annual Portsmouth Cocktail Competition is being held at a variety of participating restaurants and bars.  For $30 per person (only $20, if purchased in advance), you can sample complimentary cocktail tastings at 8 different venues.  At 8 o’clock, there will be a wrap-up party and voting for the favorite signature cocktail.

For an evening of fun, visit Portsmouth Cocktail Competition to purchase your tickets!

According to dictionary.com, a bartender is, “a person who mixes and serves alcoholic drinks in a bar”. This may be true for many bartenders who make your typical assortment of drinks, such as cosmos, mudslides, and pina coladas. However, much to my delight, there are bartenders who are more akin to artists.

I have had the great fortune of knowing such a bartender. I first met Jared a year and a half ago at a local martini bar. Whenever I visited that bar and Jared was working, I was assured that I would receive a delicious beverage. His drinks had excellent flavors and garnishes. Because of his drinks, my boyfriend and I began to frequent that bar for drinks and dinner.

Sadly, one evening last fall we went to our favorite spot, and Jared wasn’t there. Not fully realizing his talents as a bartender, we returned to the martini bar a couple times, but each time we grew more disappointed. This place no longer offered excellent drinks, and the number of patrons began to dwindle.

Luckily, we knew that a new restaurant had opened in the area. Wondering if our favorite bartender had moved to a new location, we ventured there after work one evening. Much to our delight, our favorite mixologist was behind the bar! Since that day, we have a new favorite place to dine and partake in beverages.

Having been to many fine dining establishments with extensive wine and beverage lists, I have decided that there are a few things that make a bartender excellent:

• The flair for creativity. As I mentioned earlier in the article, bartending can be an art. A talented bartender will strive to make new concoctions and research new ingredients.
• The ability to listen. A good bartender gets to know his or her patrons’ likes and dislikes.
• The desire to decorate.  An excellent drink should be pleasing to the mouth and eyes.

This week an American legend in American wine making , Robert Mondavi, passed away at his home in Yountville, California at the age of 94. The son of Italian immigrants, Bob Mondavi (which is the name he preferred to be called) is credited with introducing European wine making techniques to the United States. He also was one of the first Americans to make the point that wine is an integral part of fine living.

For his vision and persistent marketing efforts, anyone that lifts a glass of great California red wine should give a moment of thanks to Bob Mondavi.