Posts Tagged ‘PDT’

ANATOMY OF A DRINK MENU

Thursday, June 12th, 2014

By Effie Panagopoulos

Photo courtesy of Avua Cachaça

Photo courtesy of Avua Cachaça

*****This story sat in the INSIDE F&B vault for four years, waiting for just the right moment to see the light of day. That day is now; and once we dusted it off and took another look at it we discovered it was just as fresh and relevant today as it was back then when it was written. Of course some things have changed; Gianfranco Verga is no longer the Beverage Director at Louis 649, and the Louis 649 TNT program is currently on hiatus as it undergoes a refresh, but despite these minor things that happened as time marches on it is interesting to see that some things never change.

Read it for yourself. And then attend a seminar at Tales (www.talesofthecocktail.com) like “The Art & Science of Cocktail Menus” (www.talesofthecocktail.com/events/art-science-cocktail-menus/) or “For Profit Consumer Education? Yes!” (www.talesofthecocktail.com/events/profit-consumer-education-yes/) and see what positive changes you can make happen in your bar, all because of a finely tuned menu…

Tuesday nights have become the new industry night, spurred by almost a year full of consecutive Tuesday Night Tastings at East Village cocktail bar, Louis 649 (www.louis649.com). Pioneered by Gianfranco Verga, Beverage Director at Louis 649, and going almost a year strong every Tuesday, the TNT’s like their eponymous song, and Good Times’ Jimmy Walker –are pretty darn dyno-mite. Every week offers the chance to try a wine or spirit you’ve never tasted; learn something new about a spirit you may always drink yet never knew anything about, or like on this chance evening, get to meet a leader in the industry and find out what makes him tick. What started as a weekly gathering of an industry-only crowd, has refreshingly become an ever-changing group of imbibing enthusiasts– a feat in and of itself.

A few Tuesdays back, I rushed over to get to my 7:00 feeding, for what I assumed would be an intimate presentation by one of New York’s preeminent poster boys for all things cocktail, Jim Meehan. But “rushing” in Greek-people-time means I got there at 7:05 (5 minutes late), and to my dismay Louis was already packed to the gills for their TNT (Tuesday Night Tastings). Well, Jim was only voted American Bartender of the Year last year, and it was only fitting that the cocktail community and common folk alike came out in droves to hear the secret workings of the mastermind behind the cocktail program at neighboring watering hole, PDT www.pdtnyc.com. You could taste the anticipation in the air as Jim, and his apprentice for the evening, Pernod Ricard’s (www.pernod-ricard.com)Jamie Gordon, were scurrying about to get the amuse-bouche drink to the thirsty, ornery crowd. Jim brushes past me and I am quickly reminded why I and the roomful of people like this guy so much. Tray of drinks in hand, he smiles a quick hello to me along with everyone in a 3 foot radius. You’d never know there was an ounce of stress in his body, as he acknowledges us with the warmth and grace of Mr. Rogers welcoming you to

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BRAIN FOOD – CRAFT COCKTAILS

Monday, July 15th, 2013

Brian Van Flandern’s Sophomore Book – Craft Cocktails – Debuts With Much Fanfare
By Francine Cohen

Photo courtesy of Assouline

Photo courtesy of Assouline

Craft. Think about that term in relation to furniture makers and you conjure up a small workshop with myriad tools; each with their own unique purpose. Each wielded by an artisan who has dedicated many years to mastering the intricate details that go into making his final product a work of art. The craft of the bartender is no different. And nothing illustrates this more beautifully than Brian Van Flandern’s second cocktail book which includes 50 of his own recipes plus 20 from the likes of Jim Meehan, James Menite, Eryn Reece, Julie Reiner, Dushan Zaric and other professionals from Clover Club, Death & Co., Employees Only, and PDT – the stunningly photographed Craft Cocktails.

Van Flandern explains how Craft Cocktails, his second book, came to life, “After the amazing success of Vintage Cocktails I wanted to release a book that would be appreciated by the multitude of fellow mixologist but still be accessible to the masses. Vintage Cocktails was released in late 2009. It won Best Cocktail Book of the Year 2010 from the Gourmand Cookbook Awards in Paris. It is now in its fifth printing and is distributed in dozens of countries throughout the world. Even though the recipes are simple classics, I was thrilled that so many industry professionals really loved the layout and design of the book. When I left Michelin Three Star Restaurant Per Se in 2007, I wanted to write a book showcasing the recipes that

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TAKING THE HIGH ROAD

Thursday, September 13th, 2012

Announcing the Finalists of the First-Ever Louis Royer “Show Me the Proof!” High Proof Cognac Cocktail Competition

Hanna Lee Communications, an award-winning agency specialized in spirits, food, wine, and lifestyle PR and event management, announced the 12 finalists of the first annual “Show Me the Proof!” High Proof Cognac Cocktail Competition for professional bartenders and mixologists. The competition, hosted by Hanna Lee Communications and the first of its kind, spotlights the seasonal mixability of Louis Royer “Force 53” VSOP Fine Champagne Cognac, one of the highest proof Cognacs in the U.S. market today.

Exemplifying the current trend of over-proof spirits achieving popularity, more than 100 recipes celebrating the four seasons were received via ShakeStir.com from bartenders and mixologists from across the U.S.

The 12 finalists include: Brad Farran (Clover Club/Death & Co.,
NYC); Claire Sprouse (Rickhouse, San Francisco); Franky Marshall (The Tippler/Monkey Bar, NYC); Ivan Radulovic, (Macao Trading Co., NYC); Jeff Bell (PDT, NYC); Joe Campanale (Anfora/dell’Anima/L’Artusi, NYC); Liz Pearce (The Drawing Room, Chicago); Lynnette Marrero (Astor Room, NYC); Pam Wiznitzer (L’oubli/The Dead Rabbit, NYC); Sother Teague (Amor y Amargo/Booker & Dax, NYC); Theo Lieberman (Lantern’s Keep/Milk and Honey, NYC); and, Tim Cooper (GoldBar, NYC).

The competition will culminate on Wednesday, September 19, 2012, when the finalists will each

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JAMES BEARD TURNS 25

Saturday, April 28th, 2012

By Francine Cohen and Victoria Ruvolo

“…showers bring May flowers.” And, the James Beard Awards.

Yes, it’s that time again. Time to see who steps onto the stage at Lincoln Center’s Avery Fisher Hall to accept the medal that announces to the hospitality industry that he (or she) is at the top of their game.

About a month ago the 2012 James Beard award nominees were announced, leaving the food world all a buzz. And the chatter will last up until late in the evening of May 7th, when the last award has been handed out and the last morsel of food created by the country’s best chefs and the last drop of champagne has been savored by the winners.

In celebrating the 25th anniversary of the foundation, and 23 years of bestowing these awards, it is evident that the James Beard Foundation is as much a winner as any of the stellar culinary and beverage artists who got a nod. James Beard Foundation President, Susan Ungaro, notes, “This year is the 25th anniversary of the foundation. And the 23rd year of the awards. Our awards committee wanted this year’s event to celebrate 25 years of American food at its best and salute the legacy of James Beard. Most notably, after our ceremony at Avery Fisher Hall, the grand tasting will feature chefs from all over the country each creating a recipe from one of James Beard’s cookbooks. He was not only a restaurant advisor/consultant, but also a mentor to a number of great restaurant owners and chefs; many of whom went on to win.”

She continues, “We are really excited about the fact that we’re playing up James Beard’s role in the development of the food world. How prescient he was

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VIVA LA DIFFERENCE

Friday, July 15th, 2011

The French are coming. And the new breed of bar is on its way.
By Miguel Calvo

High-end cocktail bars have been around for quite a while in the United States. In New York alone tropical Lani Kai (www.lanikainy.com), austere Death & Company (www.deathandcompany.com), tiki style Painkiller (www.PK-NY.com) and stylish Dram (www.drambar.com), to name a mere few, have set the standard in what people expect from a proper mixologist bar. In other parts of the country too, like in Chicago at The Drawing Room (thedrchicago.com), these bars exemplify what is now the norm in cocktail culture in the United States; offering fresh ingredients, paying attention to glassware, drink specific ice, house infused spirits/ bitters and atmosphere to match. While a number of the new breed of American bars have embraced a singular spirit centric focus like punch pavilion Cienfuegos (rum; www.cienfuegosny.com) and Mexican style Mayahuel (tequila; www.mayahuelny.com) many still embrace Prohibition rooms as Milk & Honey (www.mlkhny.com/newyork) and PDT (www.pdtnyc.com). So are we ready for a European invasion that may challenge what we have thought should be a mixologist bar?

Across the water there is a surge in the style of what may be the new direction of cocktail culture that is headed our way. These drinking dens sometimes have a selective door, they allow standing (and occasionally dancing), and have no fear of vodkas. Of course you may find the usual spirits suspects on their menu such as Hendrick’s gin (www.hendricksgin.com) and Appleton rum (www.appletonrum.com); but right alongside these iconic brands proudly stand a group of vodkas, such as Ketel One (www.ketelone.com) and Stoli (www.stoli.com), which are commonly ignored by their stateside brothers. Another big difference is that these cocktail crafters who, like their US counterparts, embrace the use of bitters like Peychaud’s (www.sazerac.com) and

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DEAR DIARY…

Saturday, May 14th, 2011

Bar Diaries with Naren Young and Simon Ford takes you behind the scenes By Francine Cohen

Oh sure, sometimes it’s glamorous; famous people coming in for your drinks, keeping the party going and being recognized as the ringleader of it all, phone numbers and propositions flying across the bar. But the truth is, you work hard for your money…long shifts with wet hands, satisfying customers who don’t know what they want but know they don’t like gin until you make them a gin drink without telling them it’s gin and they tell you it’s delicious, hours spent perfecting a cocktail recipe, planning that drink menu, batching five gallons of cocktails for a charity event that you graciously donate your time to, keeping a straight face when the liquor salesman comes in to sell you something that has absolutely no application at your bar and it’s obvious he hasn’t a clue about his product, the list goes on and on.

And it’s all chronicled in Bar Diaries with Naren Young and Simon Ford; taking you behind the glitz and glamour of tending bar.

PICTURE PERFECT COCKTAILS

Wednesday, May 5th, 2010

Make your drink shots stand out
By Francine Cohen

Ever made a cocktail that was so stunning it took your breath away? Trying to up your photography game to take it beyond those low light, poorly composed shots you’ve been posting? Needing to put your drink portfolio together so you can take your career from bartender behind one bar to consultant behind many?

Your photographic technique is about to get a shot in the arm (and there may be a shot or two of whisky in those cocktails served while you learn) courtesy of NYC’s cocktail photography dream team.

Join PDT (www.pdtnyc.com) bartender John deBary, Leo Borovskiy of Lush Life Productions (www.lushlifeny.com), and Elba Giron of We Shoot Cocktails (www.weshootcocktails.com) for a collaborative afternoon workshop. Whether you’re a newbie on a quest for something better than blurry iPhone shots, or you’re a seasoned shutterbug, this workshop is for you. Share your tips and pick the brains of some the industry’s top photographers in one of the most challenging photographic environments, PDT. We’ll also explore DIY light tents, basics of online photo sharing and much more. Not to mention sip and shoot delicious cocktails!

http://2010tickets.manhattancocktailclassic.com/performancedetailpopup.asp?evt=55

VODKA COCKTAILS AT THE READY

Saturday, March 6th, 2010

 42BELOW Presents the Cocktail World Cup National Finals

Sunday night 3/7 is going to be one of those evenings that, where no matter what city you live in, you might as well stay home and drink wine because your favorite bartender is going to be in NYC, competing at the 42Below Vodka Cocktail World Cup National Finals. www.42below.com

We’re not naming names (okay, we will eventually), but we are willing to say that if you’re invited to the Ace Hotel (www.acehotel.com) on Sunday night you might have a Lynn House, Thomas Waugh, Todd Thrasher, Philip Green, Paul Sevigny, Jason Brown, Matthew Coughlin, Sean Hoard (and more) sighting.

Who knows which ones the august panel of judges (Dale DeGroffwww.kingcocktail.com, Charles Ohlbaum www.bartendersacademyny.com , and Sam Talbot) will choose?  Time will tell. 

But here’s who’s in the running:

Matthew Biancaniello of Library Bar at The Roosevelt Hotel (www.hollywoodroosevelt.com) with the “Indian Summer” Cocktail

Jason Bran from The Roger Room with the “Down Under Dessert” Cocktail

Jason Brown of Sensing (www.sensingrestaurant.com) with the “Mr.Robinson”

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