Wednesday, April 02, 2014

The #1 most searched cocktail...

Apparently its the White Russian.  The Dude would approve.  This gave me the perfect opportunity to discuss my homage to my favorite drink when I was 21 years old, the White Russian.  Read here for more about my take on this classic, the Dude Abides.


Baby Dude!!
The Dude Abides
1 1/2 oz Cathead Pecan Vodka
3/4 oz Averna cream
1/2 oz Luxardo espresso liqueur
Splash of cream
1. Shake hard and strain into a large old fashioned glass with a few fresh cubes of ice. Top with freshly grated cinnamon and nutmeg.

Wednesday, March 12, 2014

Good Morning!

Huey P Long giving Cocktail lessons.


If ever there was a town well versed in the Hair of the Dog, New Orleans surely is the shining city on the hill.  Morning drinks are an entire sub category here in the land of 24 hour bars.  The Lovely Ladies of Uptown think nothing of starting the day with a fortifying Brandy Milk Punch.  Every dive bar in the French Quarter makes a glorious Bloody Mary with spicy pickled green beans and okra.  And you can get these drinks to go, thus taking a invigorating perambulation while you take your tonic to shake that dog that bite you the night before. Perhaps the most famous New Orleans morning drink is the Ramos Gin Fizz.

)

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, in New Orleans Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink. The drink's long mixing time (12 minutes) made it a very time consuming cocktail to produce.
The Roosevelt Hotel in New Orleans also popularized the drink, as did governor Huey P Long’s fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to show the staff there how to make the drink, so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.


The twist that we do at SoBou is to add some house made hibiscus syrup to turn the drink pink, like our Elephant, BarBar.  We also add some Bitterman’s Orange Cream Citrate, like the old time soda jerks used to use to give the drink and extra kick.  With the healing power of protein from the cream and egg, refreshing cooling citrus, sweet and dry from the hibiscus, I’d say this would bring you back from the brink of any illness.

SoBou Gin Fizz
2 oz Beefeater Gin
1 1/2 oz cream
1 egg white
1 oz simple
3/4 oz lemon/lime
1/2 oz hibiscus syrup
dash of vanilla
1 dropper full of Bitterman’s Orange Cream Citrate


Dry shake, without ice, then add ice, shake long and hard.  In a large chilled glass add some soda water on the bottom, pour slowly to build a rich thick creamy head. Top with more soda if necessary.

Thursday, March 06, 2014

King Cake Old Fashioned

Epicurious makes me and SoBou look good.

Mardi Gras has ended here and while I recuperate in bed I will regal you with tales of King Cake babies frozen in Ice cubes.

Yup I create a King Cake Old Fashioned for the Mardi Gras season (Starting on January 6th, Twelfth Night) and the initial response is that the babies in the drink, serving as a garnish, could be a choking hazard.  Not, "What great Idea!  I can't wait to taste it!  What a creative use of local products!  How proud of your job and your new home you must me to create such a wonder form local products!  You have captured all the flavor of a King Cake, without resulting to a sweet cloying cocktail!?!  This one has backbone and bite!"  Choking.  Hazard.  Am I serving Babies now?

Luckily I figured out a creative solution to that too!  I froze the babies in the ice cube.  Needless to say, it was a big hit and I received some wonderful press from it as well!  I have a recipe published on Epicurious.com! So go put that in your recipe box!

And check out GoNola's round up of King Cake inspired drinks.

And take me home tonight (cue the Eddie Money song)

And for pete's sake, Sam!  Turn the camera sideways!!!!  I am surrounded by amateurs! (insert sarcastic eye roll here)

Friday, February 14, 2014

When I write about Manhattans...


I write like
Raymond Chandler
I Write Like. Analyze your writing!



So I wrote a short piece about the importance of the Manhattan to me and my own family history and then had it analyzed here.  Raymond Chandler, eh?  Yet when I am writing about Baseball I write like Cory Doctorow.  Curiouser and curiouser.  

I have recently been bombarded with lazy, uneducated, uncaring and unfortunate people.  I just have been watching too much TV.  I think its time to get back to reading and writing.  My brain is so much happier when it is active and engaged with progressive thoughtful pursuits.  

So back to reading and writing about Cocktails and Baseball.

Why I am single I will never know.

Thursday, January 30, 2014

Ring of Fire


I present a Valentine's Day cocktail!  It is spicy, sweet and sour...just like a real love affair!

I saw June Carter Cash sing for Johnny Cash's birthday once.  She came out with her harp and said, "This is a song I wrote about what it is like to be in love with Johnny Cash"  To see this gentle little old lady sing this song, her own composition, to her dying husband...well it just broke my little heart.  I hope one day to be a little old lady who loves someone this much.


Here is the drink:

The Ring of Fire
1 1/2 oz Rougaroux Praline Rum
1/2 oz Willett Rye
1/2 oz cinnamon syrup
3/4 oz Lemon juice
healthy pinch of Cayenne/chili pepper blend

Shake all ingredients and strain into a chilled cocktail glass with a half rim of Cayenne sugar.

Monday, January 20, 2014

I Love My Job

Nothing like a wonderful guest to bring an end to 12 hour shift.

My Hamlet won a contest in Denmark and he is coming to to my city!  He won with a Sidecar, which is probably my favorite drink…shhh..don't tell the Manhattan.

The unique twist on his Sidecar was a Champagne syrup. Its simply two parts sugar to bubbly.  I had a mistake glass of cava and some sugar in the raw so I made it happen tonight at the bar and, spoilers…ITS DELICIOUS!!

So I tried Hamlet's Sidecar out on this lovely couple from Houston and they loved it.  And I loved them.  I am still playing with the perfect proportions, but you should too.  Just make this yummy syrup and play.

Hamlet's Syrup
2 parts Sugar
1 park cava, champagne or dry sparkling wine (finally something to do with it when it goes flat!)

Saturday, October 12, 2013

Look Ma! I am on the TV!

This is the most hilarious thing I have ever seen!  Kenny Lopez and I had so much fun doing this.  He is a doll and News with a Twist are my local news heroes!

http://wgno.com/2013/10/03/the-singing-bartender-get-a-dose-of-hit-maker-phil-collins-in-the-french-quarter/#axzz2ghggteB0

Me and my wonderful audience!
And if you are looking for the recipe for that Phil Collins..here it is!

2 oz Barrel Aged Bols Geniever
1 oz Lemon
1/2 oz Cointreau
1/2 oz Simple

Shake and strain into a Collins glass, natch, top with soda and garnish with a sprig of fresh thyme and a song.

Things You Might Have Missed

I know my poor blog has suffered from a lack of posts since I have moved down to New Orleans.  That is, of course, due to my very busy job running an amazing bar in the French Quarter.  It has been quite a joy receiving wonderful feedback from my guests and have even gotten some notice from the press as well.  So I thought I'd share some fun stuff in case you missed it.

GoNola.com has a twenty questions they do and I have fun thinking about all the great new stuff I love about my city in this piece.

And I actually got on the cover of the Times Picayune with a sassy shot of me and my tattoo with this great piece that has some of my dearest new friends profiled as well.

Trust me...for this piece, my refrigerator has never looked so clean.  City Eats is a great new tool for our restaurant as well.

When Wine Enthusiast notices your talents as a Bartender, you've come a long way, baby!

Thrillist is so male centric, I hoped to get a boyfriend out of this piece, but alas, no.  

Speaking of not getting dates....I waited on two very cute gentlemen at the bar the other day.  Now they were here for a bachelor party, but they were past their blasted 20's, I think, and I rather enjoyed their company and conversation at the bar.  I am a bit ashamed to admit, I had some high hopes for myself after taking care of them all night.  Being around cute boys will do that to ya. The next morning I saw them again and had to hear about their exploits at the strip club.  LeSigh.  I should just stick to tending to their bar needs and realize that my needs may be forever on hold.

So here is my Bloody Mary recipe.  For all those strip club hangovers that I am doomed to attend to.  This appeared in Men's Journal, natch.  I am IN Men's Journal, but not in Men's Journal, you know?  Bummer.



Bloody Marys are often appropriate during the hectic holiday season, whether they are used to shore up one's courage before the ride to grandmother's house and a houseful of in-laws, or as the salve to the wounds of the office holiday party. Abigail Gullo, a veteran of Brooklyn's Fort Defiance and Manhattan's The Beagle, is part of a recent wave of bartender emigrĂ©s to New Orleans. Gullo brought her Bloody Mary recipe to her new post as Head Bar Chef at SoBou in the French Quarter, and it's been her personal passion to craft smooth, drinkable Marys without the astringency and excessive spiciness that can upset a tender stomach and turn one off mid-drink. She discovered a new secret ingredient in the form of a ghost pepper pickling juice that executive chef Juan Carlos Gonzalez makes for her, but, as Gullo says, everyone's Bloody Mary should be different. "Just throw it all in and see how it tastes," she suggests. "Everyone likes something different, so adjust it until you like it." That said, Gullo does warn us about the spiciness. "It always gets hotter the longer it sits, so go easy on the hot sauce at first and add more later if desired," she says. And Bloody Marys don't have to be made with traditional vodka only. At SoBou, you can get any of four different spirits to go with its mix below: Vodka, Gin, 100% agave Tequila, or Aquavit. The last one, a caraway seed spirit from Scandinavia, is Gullo's personal favorite."
Ingredients:
• 36 ounces V8 (get yer veggies in!)
• 4 teaspoons prepared horseradish
• 2 teaspoon orange juice
• 3 teaspoon fresh lemon or lime juice
• 4 teaspoon Worcestershire sauce
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon kosher salt
• 14 dashes hot sauce (we like Crystal here in Nola)
• 10 dashes celery bitters
• 1.5 ounces Krogstad Aquavit (or your clear spirit of choice, per suggestions above)
• 10 drops of spicy bitters, such as Thai chili or sriracha
• 4 teaspoons of ghost pepper pickling liquid ("Any pickling juice you have on hand will do, again: just add slowly and taste as you go," explains Gullo)


Read more: http://www.mensjournal.com/expert-advice/six-holiday-cocktails-thatll-impress-your-guests-20121219/abigail-jullos-sobou-bloody-mary#ixzz2hWLW9Mce
Follow us: @mensjournal on Twitter | MensJournal on Facebook