This will be epic. I guarantee it. https://www.facebook.com/events/512904405468991/
Dig my boy @notclam from @DesnudaWBK http://t.co/dxBXV19E86
Quick piece about my work at Bergen Hill. Raw seafood paired with cocktails. Do come visit! http://t.co/SUwFjkzHZu
2-3 slices of fresh jalapeño
2 oz reposado tequila
.75 oz grade B maple syrup
.5 oz fresh lime juice
Kosher salt for rim
Muddle jalapeño in base of tin, add tequila, syrup and lime. Shake vigorously with ice. Taste before straining to make sure the chilies aren’t insanely hot. Double strain (to remove any pepper bits) into a half salted rim glass of fresh ice.
After a hot afternoon of mowing the lawn I wouldn’t reach for a Bloody Mary nor after a long night of revelry. Morning drinks for me need to be thirst quenching and refreshing. I designed this drink with that thought in mind. I also built it around the concept of the “detox cleanse” which is typically lemon or lime, cayenne pepper and grade B maple syrup in hot water. A great opportunity to retox the body was born. Maple syrup ties it in nicely with the idea of breakfast/brunch too. Let’s hope we can dethrone the Bloody Mary as King of Brunch. Cheers, and enjoy!
I set this blog up a few months back and haven’t dedicated any time to it since. Instead I opted to generate a following on twitter. Which, as it turns out, I’m surprisingly good at. I started tweeting at the beginning of February and have @1400 followers. I’m feeling pretty good about it and have tweeted out that at 1500 I’ll start a blog for anyone interested in hearing what I have to say in more than 140 character blurbs. So, this is my road testing of the site so that when that day arrives, I’ll at least know how to get something up and out there.
A little about @CreativeDrunk:
I’ve been bar-tending here in NYC for about 8 years now but for many years before that, I was cooking. I’ve lived in 13 of these United States and I cooked in all of them but New York. A happy accident put me behind a bar and I instantly fell in love with it. There are a considerable amount of similarities between cooking and making cocktails, and my past experience with flavor combinations has been of tremendous service to me since I traded my knives for a shaker and spoon. There’s still planning, procurement, and manufacture but now, I also deliver and I get to interact directly with the guest with no waiter as middleman. And that, good people, is where the magic is. It keeps me coming back to work happy every day and it keeps me inspired to generate the best drinks that I can. I’m insatiable when it comes to books on the subject of drink. Much as I was with culinary lore and recipe books in the past. I want to know why things are the way they are and I seek out that knowledge through research. And that’s how we get to the next step in my personal process. I’m working on compiling a book of my own. I hope to use this blog space as a sounding board for some of the things I want to include in it and I welcome your feedback.
As mentioned, this is just the “tester” entry to make sure I have a reasonable Idea of how it all works. I plan to update 3 times a week. Sometimes just stories or allegories, sometimes rants about the business of being in business and sometimes cocktails along with recipes and photos (as soon as I get the new iPhone). I hope I produce content that is entertaining as well as enlightening.I’ve said it many times before, there’s no better place to get an education than in a bar!
Neat read about bitters: http://tinyurl.com/3wvolfs plus we have all of them at Amor Y Amargo! Stop in and taste for yourself.