Homeward Bound

I sit in JFK airport. But this is no longer home. No, I am heading to the green green grass of home in my beloved Ireland. Though I only loved there for less than two years, I still feel a strong connection to this land. And to its wonderful people. 

It is Whisky that us bringing me back. I am representing New Orleans and the USA at the Jameson Global Bartenders ball. Yes, I asked if I should wear a ball gown. I was disappointed to discover none was necessary. But I still plan on having a blast with my bartender brothers and sisters as well as with my Irish family. 

I am also sneaking in a trip to Bushmills. I finally get my Northern excursion!

Now, one last piece of NYC with some Shake Shack. Maybe some Whisky in my custard! 

Keeping Up with the Collins

I must be homesick for NYC...more specifically, my home in Red Hook, Fort Defiance.  Lately my former job and co-workers have been showing up in my dreams.  I figured out that when outside forces threaten me, my sub-conscious goes to my "safe place", The Fort, to work out the problems.

Enough with Psychology 101!  Get to some drinks!  

In honor of the Collins section we used to have at Fort Defiance, I have created my own Collins section at SoBou for our Spring Menu.  Entitled "Keeping up with the Collins", it is a list of refreshing twists on the classic Collins (gin and fizzy lemonade).  I also threw in our most popular cocktail, The Faubourg Tall Boy since it is a combination of a Tom Collins and a Kir Royal.  




Michael Collins
1 1/2 oz Powers Irish Whiskey
3/4 oz Lemon
3/4 oz Lavender syrup

Shake, stop with soda in a collins glass, garnish with fresh lavender



Cumberbatch Collins
1 1/2 oz Gin
3/4 oz lemon
1/2 oz Benedictine
dash of simple
2 slices of cucumber

Shake, stop with soda in a collins glass, garnish with Cucumber



Joan Collins
1 1/2 oz Square One Basil Vodka
3/4 oz lemon
1/2 oz simple
muddled strawberry

Shake, stop with soda in a collins glass, garnish with basil



Phil Collins
1 1/2 oz Barrel aged Bols Gevever
3/4 oz Cointreau/simple
3/4 oz lemon

Shake, stop with soda in a collins glass, garnish with fresh thyme

What Would Jesus Drink?

I remember fondly one Easter spent with my Dad when we lived in the West Village. We were thinking after spending 3 days in a tomb, he might be a touch peckish. So what would Jesus eat? Well some hummus, or course! So we headed to a Middle Eastern restaurant on the corner of Carmine and Bedford and had ourselves a feast. That space later became the 2nd round of Shopins and is now Market Table. I could be a restaurant anthropologist. I love charting the resurrections

Tonight, waiting for a dear friend in another beautiful historic neighborhood, Brooklyn Heights, I strolled around and looked in on some new and old restaurants. Nice to see Noodle Pudding still packed on a Saturday night. I have some fond memories there.

As I peeked in at Jack the Horse (not as busy tonight) I was drawn into the warm glow of the roman Catholic Church having its Easter Mass. The Priest greeted me with a lovely smile and wished me a happy Easter. I went inside to admire the Romanesque style church and enjoy the swelling beautiful music of the organist.

I got to take home a bottle of Holy Water too. I wonder if it would be OK if I used a drop or two in a cocktail tonight? That can't be too bad. After all, Jesus was fond of the wine. All of his followers were too..."Look Jesus! A puddle! Look!"

While we prefer to more Pagan symbols of this very heathen holiday, (Fertility! Lets do it like Bunnies!) the glorious joy at the Resurrection in this church reminded me that the ideal Easter Cocktail is probably the Corpse Reviver.

The Corpse reviver is actually a whole category of drinks that were considered morning "eye-openers" after a rough night out. They usually involve a spirit, bitters and juice, perfect for the morning, no? I even crerated on myself back in 2007 called the Corpse Reviver No 33. Harry Craddock the master mixologist said Corpse Revivers are “to be taken before 11 a.m., or whenever steam and energy are needed." Jesus needed some steam, no doubt.

The most famous is most certainly the Corpse Reviver No. 2. But The Corpse Reviver No 1 is tasty too. Especially the version cooked up by Belfast-born Joe Gilmore, the legendary barman at the Savoy Hotel from 1955-1976. Something to try, you Fernet Junkies.

Savoy Corpse Reviver

1 oz Brandy
1 oz Fernet Branca
1 oz White Creme de menthe

Combine in a shaker with cracked ice; shake and strain.

Corpse Reviver No 2

3/4 ounce gin.
3/4 ounce Cointreau.
3/4 ounce Lillet blanc.
3/4 ounce fresh lemon juice.
2 dashes Absinthe

Combine in a shaker with cracked ice; shake and strain.
Garnish with a stemless cherry.

The Corpse Reviver no 33
3/4 oz Irish whiskey
3/4 oz Irish Mist
3/4 oz Cointreau
Dash Orange bitters

Combine in a shaker with cracked ice; shake and strain.
Flamed orange peel garnish

Drinky Friday

Compass Box & the McGill Law Review

This week has been marked by triumph and tragedy and when you work 7 days a week, it never really ends.

The Women & Whiskey event was a big success and the Compass Box guys had some great idea about dispelling the myth that Scotch is a drink for boys.

While we were raising our glasses to the achievements of women around the world on International Woman’s Day, we asked you to help us launch a campaign to mark the occasion.

We’re on a campaign to rid the world of the perception that Scotch whisky is more a man’s drink than a woman’s.

Yes, we know this is, (slowly), increasingly not the case.

And yes, we know this whole thing is nonsense, merely a perception based on useless cultural baggage accumulated over the years, with no physiological reasons to support it. We know that the pleasures of great Scotch whisky can be shared by all, male or female, anytime you like. We know that Scotch whisky is misunderstood. So let’s try to fix things.

Women! (And men.) Here’s what you can do:

Tell your friends. Tell your friends it’s all a misperception. Tell them to open their minds and share in the joys of one of the world’s great drinks.

Buy a bottle or two or three.

Host a tasting. Invite more women than men. Invite only women!

Feel free to bring people along gently: add water to the whisky, add ice if you like, mix a cocktail!

Teach people —no! More importantly, enlighten people about the joys of this stuff.

Send us your photos and videos of Compass Box tastings, events, happenings. Help us quash the misperception. Help us spread the good word.

Above all, share & enjoy! --JG

We also had a great party at Rye House for Rosie the Riveter's 90th Birthday.

There are Rum competitions and bar crawls and even Capture the Flask on the horizon! And yes, I still have to work and work my winter-sized ass off.

RyeGirl is slowly losing her mind as she loses sleep, but still knows how to have a good time. And here comes St Patrick's day. Its as close to Christmas as us Irish Americans can get.

Now that some delightful spring weather has arrived, its time to bring out the tall refreshing drinks again. But lest we forget it is the month of St Patrick’s day, how about a bit of Irish Spring in your glass?

Jameson and gingerale is a lovely and classic tipple, but how about lightening up in both calories and flavor by using some Ginger liqueur and fresh squeezed lemon juice instead?

This Irish ginger lemonade will definitely put a spring in your step and keep you light on your toes!

Ginger Rogers

2 oz Jameson Irish Whiskey

1 oz Domain de Canton ginger liqueur

¾ oz fresh squeezed lemon (one whole lemon)

Soda water.

Build ingredients in a tall Collins glass over ice and stir. Garnish with lemon wheel.

Shakleton's Booze

The Endurance trapped in pack ice. Photo by Frank Hurley

I have always loved the story of the doomed/blessed journey of Sir Ernest Shakleton. His ship, the Endurance, was trapped in pack ice off the shores of Antarctica and he led all his men, and his dog Samson to safety; an amazing feat to this day. There was a great NOVA special about it and the trails and tribulations of the group were captured by photographer Frank Hurley.

They have recently discovered some booty from this expedition: His Booze! Yes, crates of whisky and Brandy have been found and are now carefully being carved out of the ice.

Ice cold whisky!!

Not only its it an important find for Shakleton buffs, but it can be of great importance to the whisky company too. Chas McKinley & Co distillers seems to have lost their original recipe for their whisky. Using modern techniques and samples of the 100 year old whisky from the find, they can perhaps re-discover and duplicate this recipe.

I look forward to tasting Shakleton's Special Cask sometime in the next hundred years, boys! Now get crackin' on that whisky!

"Shakleton's Booze found in the Antarctic"
[redorbit]

Whisk(e)y Master and Mistress!

Skyy Spirits World Class Whiskies held a beautiful event Sunday night at The Back Room. It was called Meet the Masters and included legendary Skyy Spirits Whisk(e)y Distillers. The speakeasy feel of the bar was a perfect place to honor Whiskey, a key spirit that was kept alive and actually became more popular during Prohibition. There were featured cocktails, and tasting tables in the cozy room. At each table a Mast Distiller himself held court. It was a lovely way to sip, savor and learn about the productions on these fine Whiskeys.

A personal highlight for me was meeting Jimmy Russell, the distiller behind my own personal favorite Wild Turkey brand. I learned from Jimmy that down in Kentucky, they don't call it Turkey, they call it 101. That brand is far more popular than the 80 proof in his home state. Though he was mum on the secret recipe, he did confirm that Wild Turkey is heavy on the Rye, always has been. It may be more expensive to produce it this way, but Mr. Russell wants it done right and is happy to be working with a group that allows him too. It was such an honor to sip Russell's Reserve Bourbon and Rye with Mr. Jimmy Russell himself.

Besides these wonderful pockets of whiskey wonderland, there was a bar set up for playtime. You know I love to play, so I got behind the bar and with some consulting help from a Mr. Jason Codd, created the Spring Training. A tasty fresh mix of maple syrup, rosemary, Bourbon and fresh grapefruit. This drink was given to the Master's to taste and my cocktail ended up winning the night! I received this glorious trophy signed by the Master's themselves!

The Winners!

Too much fun, too many Scotsmen, and too much whiskey!

We retired next door at Nurse Bettie to continue the celebration with gifted bartender Moses. A few cocktails and picklebacks later my last tweet of the night was "Help me! Moses!"

Featured Whiskies from the Skyy Spirits Portfolio included:
Cutty Sark
The Glenrothes
Glen Grant
Bowmore
Auchentoshan
Yamazaki
Hibiki
Wild Turkey/Russell's Reserve
Tullamore Dew

Try them all..I did! And lived to tell the tale.

The (award winning) Spring Training
2 oz Russell Reserve 6 year old Bourbon
1 1/2 oz fresh squeezed Grapefruit Juice
1 barspoon Maple syrup
Fresh rosemary

Pull the leaves off of one branch of rosemary and muddle with the maple syrup in the bottom of the shaker. Ad juice and bourbon and shake well with ice. Twist a grapefruit peel over the drink and garnish with fresh rosemary.

Pure Whiskey Joy

Flanagan’s Wake Libations

I am in a play running off Broadway called Flanagan's Wake. Its a fun interacting comedy playing in a bar in downtown Manhattan. Alas, my character does not drink.

The producer was kind enough to allow the cocktailier side of me to create some special cocktails for the event. so if you are in NYC, please come to the Soho Playhouse and cry tears of laughter into these fabulous libations!

Flanagan’s Wake Libations

The Long Black Veil
Guinness
Sparkling wine
Sugar cube
Bitters

The Corpse Reviver no 33
Irish whisky
Irish mist
Grand Marnier
Orange bitters
Flamed orange peel garnish

Fiona’s Tears
Vodka
Ruby Red Grapefruit Juice
Maraschino liquor
Cherry