Negroni

We all know how I normally feel about gin. I usually can't stand it because it smells and tastes like Brian Dennehy. What I hate more than that is Campari which smells and tastes like Jimmy Kimmel's taint. But combined, with some sweet vermouth, it makes my taste buds dance.

So, the Negroni was invented by Count Camillo Negroni in Florence, Italy. He asked him to strengthen is favorite cocktail, the Americano, but using Campari instead of soda water. The bartender, Fosco Scarselli, then added an orange wedge as the garnish as opposed to a lemon wedge to signify that the drink was different. With the success of the cocktail, the Negroni family founded Negroni Distillerie and produced a ready-to-drink version known as Antico Negroni 1919.

It's traditionally drank as an aperitif to get the meal going and your taste buds working and digestion system going. It's also a perfect cocktail for sitting in a cafe in the summer and enjoying some appetizers. It can be served on the rocks or up in a martini glass and I feel it's best garnished with an orange twist as opposed to the wedge.

"The bitters are excellent for your liver, the gin is bad for you. They balance eachother."

-Orson Welles

Bols Genever

Every now and then, a new spirit is born that comes in and shakes up the bar scene. The one that I'm becoming more and more intrigued by is Genever. And more specifically, Bols Genever.

Genver is in a league of it's own when it comes to spirits. It's been protected as of 2008. Think of the French AOC with wine. Genever can only be made in Holland and a few nearby areas from high quality ingredients.

In the 1800's, the import of genever was 6x bigger than gin and most cocktails that are mixed with gin were originally mixed with genever.

Bols Genever is distilled from a whiskey-esque triple grain made from corn, wheat, and rye which the Dutch call "maltwine." It's then carefully mixed with juniper-berry distillate and brought to 42% alcohol which was carefully chosen so that it had the perfect aroma and mouthfeel. They've been distilling genever since 1664 at Bols and the recipe was finally perfected in 1820.

The taste of the genever is bold, complex, and powerful. By itself, it's honestly not very pleasant. It has the flavor of a malty gin and the mouthfeel of a malty whiskey. The best way to do it is to mix it with a gin cocktail. It adds a new depth of flavor. I personally like it in a Negroni or a Tom Collins.

There are only a few bars in NYC that carry it, but if you find it there or at the liquor store, DEFINITELY give it a try.

Three Philosophers

Until I started working at my current restaurant, I had a very pedestrian taste for beer. This place is starting to open my eyes up to a world where I can look at a fine beer like a fine wine. My most recent indulgence was from the Ommegang Brewery in New York: Three Philosophers.

Three Philosophers is an Abbey ale crafted in the style of the Belgian monks. In the Trappist style, the ales are classified from Single, Dubbel, Trippel, and Quadrupel. This beer is a Quadrupel meaning it has the highest alcohol content and the darkest hue. It's full bodied with a rich malty palate. What distinguishes this beer from the rest is that there is 2% cherry lambic which gives it a sweet cherry afternote on the finish.

Appearance: Deep dark cherry color with a gorgeous cotton-like head.

Smell: Ripe cherries, some chocolate, caramel, and clove.

Taste: Fruity hops, not bitter at all. malty at the start with a sweet finish. Cherry definitely lingers in the aftertaste.

Mouthfeel: Coats your tongue and lingers. Creamy and definitely full bodied. Carbonation dances perfectly around your palate.

Drinkability: Very. Something to enjoy with sharp cheeses, dessert, or by itself on a cool evening.

The ABV is 9.8% so drink slowly so you don't get wasted too fast, although the body will definitely help you drink slowly. Definitely something to enjoy before the weather warms up too much. Don't feel like it's a great summer beer.

Bottoms up.

The Bourgeois Pig, East Village

Last night, I went on quite possibly the weirdest date I've ever been on. However, the setting for the date was a really great bar: The Bourgeois Pig.

The place is smaller. However, quiet and relaxed. For a Saturday night, it's nice to go somewhere that people with EZ Passes aren't basically inside of you. While the wine list is small, it's pretty solid. We got a Chablis for the table because we were getting a cheese plate and for me, nothing goes better with cheese than a bright acidic white wine.

The cheese plate was assorted with hard and soft cheeses as well as grapes, strawberries, brandied cherries, and some toasted crostinis. The menu also had an assortment of different cheese and chocolate fondues. Plus something I'm definitely going back for: Baked Brie in Phyllo dough.

Price point is not too shabby and it's a great date spot if the guy your with isn't a total weirdo. Some of the tables are a little tight and some ladies ass almost knocked over our wine, but other than that the space is great.

Anyone wanna take me here on a non-creeper date?

OTTO, Greenwich Village

Ah, Italian food. The most simple flavors come together to make the most delicious food. Casual dining that bring people together to be family. Possibly my favorite cuisine because of that. One of my favorite places to get this fantastic feeling is OTTO.

My old boss and friend, Lori Kistner, is the GM of this great restaurant that I've been frequenting for a while now. The prices are SO affordable and they put out a great product. She recently posted that they were offering two fresh pastas and I just couldn't resist. My choice was the Goat Cheese Agnolotti with Lemon Butter and Fennel Pollen.

I lived a little bit within the first bite. The lemon in the butter gave the dish the perfect amount of freshness to lighten up what seems like it might be a heavy dish since it's a cheesy pasta with a buttery sauce. The fennel pollen gives the perfect amount of spice to the dish as well.

My suggestion for dining here:

-Get a glass of wine. You get a quartino so it's about a glass and a half.

-Start the meal off with some small plates and a pizza to share for the table.

-Have pasta as your entree. Definitely inquire about the special pastas because they're usually out of control.

-Absolutely get dessert. The make all of their own gelati and sorbetti and they're all amazing. They also have an amazing selection of after dinner drinks and Amaro.

Do all of that, and your check per person will probably be no more than $50ish. Seriously. Stupid prices for a 3 course meal with drinks in NYC at a Batali/Bastianich restaurant.

A couple of things to know: There is a waitlist for bar seats. If you wanna eat at the bar, let the bartender know. Chef only accepts FULL orders and will also not allow joiners to eat. Amazing for the staff 'cause it's annoying, but need to know if you have a friend that might join later.

All things said, I've never had a bad time at this place. I had my birthday dinner there and everything was amazing. The service is always great and the food and drinks never cease to amaze me.

So forget being skinny and enjoy the carbs. Go there. I'll probably be at some table across the dining room, drunk and eating dark chocolate gelato.

Rye House, Flatiron

While waiting for some friends to get together for a night of drunken debauchery and birthday celebrating, I stopped by Rye House to visit a friend I used to work with that is now the Beverage Director. This bar is quite possibly my favorite place to grab a drink.

The bartenders are some of the most talented mixologists I've seen. Very cool, mellow, down to earth people that really know their shit. They're fast, precise, and don't make you feel like an asshole for not knowing some of the different spirits and drinks around the bar. The cocktail list, created by Wade McElroy, is really awesome. And I'm not just saying that 'cause I know the guy. He really finds a great way to craft his drinks around the seasons using new spirits and infused syrups.

Right now, he's previewing his Spring cocktail list. I tried the Morning Glory, which to me was similar to a take on a Sazerac. It had Rye, Brandy, Curacao, bitters, Absinthe, and an orange peel served on the rocks. The bar is a great place for winter cocktails but is proving promising for the spring.

They have a great selection for food as well. Great bar food, but definitely still good for a casual meal out. The bar, I will say, definitely outshines the restaurant. The decor is great, crowd is not douchey, and while the prices aren't cheap, it's no worse than what you find at any other great bar.

You won't have to ask me but one time to haul ass over here and get boozey. Anyone down for this Friday?

Blanton's

Last Friday, when we had that complete cock-tease of Spring, the night became a little chilly. I thought I'd indulge in a little Bourbon to warm me up. I was looking for something a little spicy and my friend suggested I try something I haven't yet: Blanton's- on the rocks.

I was immediately soothed by the fantastic smooth yet spicy flavor of the single barrel bourbon. Here's a little insight on it.

While bourbon has been enjoyed for a VERY long time, the first single barrel bourbon only dates back to 1984 by Buffalo Trace (then known as the Ancient Age Distillery). It completely changed the industry. Col. Albert Blanton is the inspiration for this. He started it by bottling his favorite barrel aged in the middle, or center cut, of Warehouse H. He would entertain his friends by serving them his favorite barrel and having it bottled. These bottles became his special select single barrel bourbons. In 1984, Blanton's became the first American entry into the premium whiskey market. Most distilleries today offer one or more single barrel bottlings, but Blanton's was the first single barrel on the market.

Now, Warehouse H, where Blanton's was bottled, was built right after Prohibition because there was such a high demand for alcohol. People wanted to get drunk and naked VERY badly and whiskey is the perfect way to do so (aside from tequila). It is the only tin clad aging warehouse on the distillery grounds. Since they needed to age so quickly, they built a four story tin warehouse rather than a brick building which would take longer. Because of the location to the river and the ability to heat and age bourbon in the long hot summers, Blanton felt it aged the bourbon the best. It's furthest away from the river which helps it retain heat before interacting with dew which happens when you're too close to the river.

The other iconic part of Blanton's bourbon is the horse and jockey on the stopper. The idea is that the heritage of horses in Kentucky parallels that of the bourbon.

On to the most interesting part: the flavor. Blanton's in it's most basic form is sweet with citrus and oak. The flavor profiles are creamy vanilla with hints of nuts, caramel, orange and light chocolate. The ABV is 46.5%. As a purist, I recommend never mixing it unless that mixer is ice.

Cheers, Colonel.

The Summit Bar, East Village

Alright, first restaurant/bar post!

I went out to the east village for a friend's birthday this weekend. She rented out the front part of the Summit Bar and it has quickly turned into one of my new favorite places to hang out in the city.

The music that's playing is a great drinking playlist. Older 80's and 90's hits, newer songs that are fun to dance to, and the songs that you think of when all you wanna do is drunkenly sing. While trying to get the bartender's attention takes a lot of patience, it's so worth the wait.

There's something about a bartender that can craft an amazing cocktail, use a jigger, and do a double shake that really just makes me happy in my naughty parts. These bartenders are really fantastic. The lack of a credit card minimum is also something that I love finding in the city.

They have 2 cocktail lists. One with classic cocktails, and then one with new cocktails that are Prohibition inspired, but using infused syrups and newer spirits. My favorite one on there was the "Driving Miss Davies" which used Templetown Rye, gingerbread syrup, cardamom infused agave, orange and whiskey barrel bitters. They use these dense and huge ice cubes that take long to melt but still keep your drink cold. Their list also isn't too pricey. Some spirits listed are below what you're used to paying (i.e. Ocho Tequila Rep for $13 and Elijah Craig 18yr for $12).

Downers:

- Single toilet bathrooms in a bar are always retarded. Once you break the seal and have to wait on a line that's 7 people deep with girls that take forever in the bathroom is the most irritating thing in the world. Next time, I'll pee on one of the girls.

-The bartenders were WASTED. Now, I've bartended. I took a shot or two every now and then throughout certain nights if I really just needed a pick me up at 2am or a guest just really irritated me. However, the manager was sitting at one part of the bar cocktail in hand, and a bartender and barback got into a fight and the barback left halfway through the night. Weird. Major rule of drinking at work: Don't get drunk.

Other than that, the bar was fantastic. The cocktail list was great, the spirits list is extensive, and the atmosphere is a LOT of fun. Definitely recommended.

The Bee's Knees

Now, I'm normally not at all a Gin drinker. To me, it tastes and smells like Brian Dennehy. However, an old co-worker turned me on to this lovely classic cocktail that turns one of my least favorite spirits into something refreshing and delicious: The Bee's Knees.

The origin of the cocktail is from the Prohibition era. Since drinking was illegal, people had to find a way to mask a lot of their drinks. Honey was one way that they found to mask the pungent smell of juniper in the Gin. It also makes it a lot smoother to drink for people normally not used to the strong flavor.

The name is thought to be derived from how the bee transports honey and pollen on it's leg. Therefore, the phrase can elude to the concentration of deliciousness to be found on the "bee's knee." No evidence or anything, but a fun thought. Although, I'm allergic to bees, so it's more of a scary thought for me.

To make the drink, it's best to have honey syrup. Mix equal parts honey and hot water. It makes it easiest to mix, although I don't think anyone will stab you in the heart for using plain old honey and stirring the shit out of it with the mix. I actually like it better. Makes it a bit sweeter.

So, use 2oz of Gin, 3/4oz of Honey/Honey syrup, and 1/2oz fresh lemon juice. Stir it in a mixing glass until the honey dissolves, then strain it into a martini glass.

Serve it with a twist, or if you're feeling REALLY adventurous, use a dried lavender blossom. Makes it daintier.

The Hot Toddy

Well hot damn, it's been cold as shit lately. One of the first things I think about when it gets like this is: Wouldn't it be awesome to have a toddy right now?

One of the most loosely defined drinks ever, the Hot Toddy was originally invented in Scotland sometime in the 1700's to help make alcohol a little bit more palatable for women. Apparently, women back then are NOT like the women I know today. While toddies can be made from tea, cider, rum, bourbon, brandy, coffee or syrup (and I'm sure more), the most well-known and accepted form is made with Bourbon, hot water, lemon, and honey.

Maybe it's the Irishman in me, but anytime I'm sick with a sore throat, a Toddy seems like the perfect choice. I, personally, like to tweek it JUST a touch.

Rather than Bourbon, I use Jameson. Probably the only time I'll ever put anything in Jameson that isn't ice. While the drink is Scottish, the Irish Catholic inside me believes that Jameson can cure any ailment. I also prefer to use chamomile tea instead of just plain hot water. If you're gonna water the drink down, might as well add some lovely herbal flavor to it. A cinnamon stick to swirl is also fantastic and adds a great flavor. Pull it out after a while though or you'll be drinking ground cinnamon and it's not at all pleasant.

A lot of bartenders also like to stick some clove in the lemons to give it that extra spice. I find it mildly unnecessary while it really does heighten the flavor.

Now, while these Toddies are delicious, refreshing, soothing, and incredibly warming and make you feel all fuzzy and lovely inside, BEWARE!! Order this drink at a bar, and you'll either get a "hell no," a "really?!" or an "Of course!" while the bartender is secretly loathing you for putting them into the weeds. I usually only order it when the bar is incredibly slow and I know the bartender so I can apologize and give them love. Best to just make it at home.

Do what I do: Make the Toddy, sit in your Snuggie (or blanket of choice) and enjoy a peaceful night at home.

Elijah Craig 12 Year

When it comes to whiskey, Bourbon is usually my go-to. Especially on cold winter's nights when NYC snow is pounding you like a big daddy in prison, it seems to be the best thing to warm you up and take the edge off. While out with a good friend the other night, we decided to visit the restaurant we both used to work at and say hello to one of our favorite bartenders over there. First, I had an Irish Coffee to wake myself up. Then, I decided to take a chance on a bourbon I hadn't tasted yet. Rev. Elijah, on the rocks.

I had the Elijah Craig 12 year on the rocks. It's a small batch bourbon made each year with 70 barrels or less. Rev. Elijah Craig discovered a way of making bourbon that really enriched the flavor. He charred his oak barrels in fire which develops this sweet smokey flavor almost reminiscent of a Single Malt Scotch.

The 12 year has notes of licorice and vanilla layered underneath that smoke that balance out the flavor quite nicely. Of course, there seems to be that sweetness of caramel, nutmeg, and burnt sugar that you get from most bourbons. After looking at a few reviews of the 12 year, many people are recommending that it be drank neat out of a snifter. I would probably still have that water-back to open up the flavors.

The price is usually about $11/$12 and then depending on if the restaurant adds on that lovely rocks charge where it would be an extra buck. The ABV is 47% (94 Proof). I'd definitely recommend this to a rye drinker who's looking to venture out or a bourbon drinker who's looking to get something not as sweet.

Rev. Elijah, Amen.

Pre-Shift

Hey All!

So, welcome to Family Meal. In an effort to focus my education in the Food and Beverage industry as well as enlighten the rest of the world on why I love it so much, I've created a blog to review and educate.

I'll be reviewing the restaurants I go to, discussing the different beers, wines, and liquors I taste, and talking about different ingredients and cuisines becoming popular. I've been working in the industry for just over 3 years now, but have gained an interest in it more and more everyday.

I hope to be able to guide people to the right restaurants, help educate people into ordering more wisely and gaining the best out of their dining experience, and also, HOPEFULLY, making guests in a restaurant easier for me to deal with =).

Cheers Everyone!