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ODD JOB

April 12, 2014

By Danilo “Dacha” Bozović

Danilo Bozovic Odd Job cocktail close shot

After working behind bars, and hanging (and drinking) in others, you notice that there are liquors that sell themselves with little help required and some that just sit, waiting to be used from time to time.

In most cases, cocktails are the main agents promoting sales of any kind of drinkable ingredient- not just spirits, liqueurs, and bitters, but even juices and sodas.

Cocktails like the Moscow Mule, Cosmopolitan, Black Russian, and Harvey Wallbanger (to name a few) have increased the demand and sales of their branded main ingredients and made them staples behind most bars.  The Black Russian has done a lot for the popularity of the coffee liqueurs, in particular Kahlua. The Cosmo promoted Absolut Citron, Ocean Spray Cranberry and Cointreau. The Moscow Mule helped lead growing vodka trend in the 1950’s and also brought ginger beer to the main stage of cocktail ingredients. Likewise, the Harvey Wallbanger helped introduce Galliano, a delicious Italian liqueur with delicious herbal notes, a sweet vanilla flavor and just enough anise to play with your taste buds.

The Harvey Wallbanger, but more importantly Galliano, are the inspirations of this post about a delicious and admittedly “boozy” cocktail called “The Odd Job.”

The Odd Job is a cocktail created by my good Continue Reading…

Features

SUPER SIPS

December 31, 2011

Memorable cocktails that rise to the top of the list
Stories curated by and photos by Jason Rowan (except where noted)

Photo by Virginia Miller

Most publications are busy prognosticating; focused on the year ahead, projecting trends and anticipating the future. But at INSIDE F&B we decided to take a moment before rushing pell-mell into 2012 and invite you to join us in relieving some stress that always comes with looking ahead. Instead, stop and smell the proverbial roses as we take a look back at some of the spirit industry’s best drinks tasted around the world.

Simon McGoram, Drinks Editor, Australian Bartender Magazine (boozebraggart.blogspot.com/)

The best drink I had all year had to come from one of the more unlikely places in Australia – Katoomba in the Blue Mountians in NSW. Once upon a time it was known as Sydney’s playground – especially during the roaring twenties with Gatsby-like characters parading around in finery. Now the place attracts only a few weekend tourists with its beautiful art deco cafes and hotels remaining for the large part empty and falling into disrepair.

I was up there with my partner for a Valentine’s Day getaway – with February being the middle of summer down under we were expecting swelter. Instead a cool mist hung eerily over the whole town as we walked up the steps of the Carrington Hotel for a pre-prandial tipple. The hotel by the way looks like something out of The Shinning and sure enough during the middle of the week the place was empty and spooky.

We were sat next to a roaring fire in an anteroom next to the grand 1930s ballroom. I was expecting that they might manage a decent G&T but I was pleasantly surprised by the quality of the cocktail offering. I ordered an Old Cuban – an Audrey Saunders masterpiece that had somehow found its way to this country town. My partner had a Bramble – a Dick Bradsell modern classic from London. The drinks were good. Not exceptional. bBut it was the more the fact that in rural Australia I could order drinks created by the best bartenders of London and New York whilst being transported to almost untouched art deco setting. I thought truly cocktail culture has come of age and perhaps one of America’s greatest inventions can be enjoyed at all ends of the earth.

Stephen Myers, Illegal Mezcal
(www.ilegalmezcal.com)

Drinking a Negroni at an outdoor cafe with a beautiful girl and a great friend on the Sardinian coast as the sun set over a Phoenician ruin and a lighthouse. Rather than the 1:1:1 ratio of the drink on its own it was all the elements of the time, place, people and the great drink itself that made it my best drink for 2011.

Philip Gandevia, cocktail bartender, Eau De Vie, Sydney
(eaudevie.com.au/)

We were having a meeting at Eau De Vie, going over our recipes and making sure that our techniques were uniform. We mentioned a Bijou (equal parts gin, Dolin and Chartreuse, orange twist and discard) and I made a casual statement that of course it was always stirred. One of our team, Taka Shino, demurred, saying that he always shakes his. Not only was this interesting in terms of discovering an inconsistency but it was also something I’d never entertained for this cocktail. “Well, let’s try them,” I said and we made side-by side identical Bijous, mine stirred and his shaken. When we tasted them I was fairly shocked to discover that I preferred the shaken. It was an excellent reminder that the junior bartender can show the senior bartender something Continue Reading…

Features

DIRTY LITTLE SECRETS

January 31, 2010

Food Safety in Kitchens
By Fabiana Santana

All too often, food safety stories appear as an undercover report on the local news with catchy headlines like “Dining Dirty,” “Mad Cow Madness,” and “How Safe Is Your Salad?” but not much emphasis is placed on what the industry is doing to clean up in the kitchen. Think about it. People are quick to gripe when they have gotten ill from a restaurant’s food, but rarely do they commend the staff and chef for keeping the place bacteria free.

Commendations go to Churrascaria Plataforma Rodizio, a Brazilian steakhouse in Manhattan, which has been awarded the New York City Department of Health and Mental Hygiene’s Golden Apple Award for Excellence in Food Safety for five consecutive years. The staff at the restaurant regularly walks around with thermometers to check the temperature of the salad bar offerings and the meat that is being carved to order on customers’ plates. “The Golden Apple initiative is a fantastic program, and we accept the award not for our restaurant, but for our customers.” Churrascaria owner João de Matos says. He continues, “There cannot be a better feeling than knowing you are eating in one of the cleanest restaurants in the city. People look for quality of the food, but they also look for their safety and health.”

Continue Reading…