Manhattan Cocktail Classic - Day 4

Cover and Classic, Closed. Photo: Moses Laboy

This final day of the Classic, I finally had no work! Oh wait..scratch that..I still had my shift at Bar Celona later that night. So I got myself out of bed and hurried down to the Astor Center to finally catch some seminars. Passing through the kitchen again, I was quite impressed with how organized Jeff, Don and the LUPEC ladies had gotten. We have all learned so much from running this event and being Montessori trained, I believe you have to DO in order to LEARN. And Boy, we did a lot this week. Some practical things I learned:

• You can kill two Kold Draft Machines in less than a day
• Be organized when cleaning out a room, slop buckets, wheeled racks
• Make the dishwasher not hate you and do the above, please
• People need water..and lots of it
• People need good food...and lots of it
• Follow through and complete a task
• When you are physically exhausted and possibly drunk, it is really hard to follow through and complete a task
• Its a huge waste to make full cocktails and maybe tasting cups should be in order...
• Then again...certain cocktail need certain glassware and plastic cups are a waste
• Presenters get really really nervous
• Cocktail competitors get really really nervous
• ALWAYS have a full Kitchen when doing an event.
• Surround yourself with people who will get the job done...these people may not be your friends
• Learn to delegate
• Just because a drink looks good, does not mean it tastes good
• Math skills are important for batching...but so is tasting.
• Rotate long shifts so no one feels stuck
• Then again, pick a job and stick to it
• Air Conditioning, bathrooms, lights...these are all important things
• Inventory is important. Make a list and check it twice!
• Its nice to get paid
• Take too many jobs with too many brands and you really can't do your best for yourself or the brand
• But then again, its nice to get paid
• Walk away when you feel like you cannot do any good
• Be ready to jump in when you are needed to do good
• Be very thankful and gracious
• Get some sleep!

Manhattan Cocktail Classic - Day 3

Our Beautiful Space on the West Side, aka, my future pied-à-terre

Today I had some recovery time in my beautiful Brooklyn pied-à-terre and then headed in for the whirlwind that was the wind up to the Tastemaker's Punch Party. I had left my thyme at home and could not find any at Dean and Deluca. I was running out to try Whole Food in a panic, when Jen Craig and Tad Carducci saved my life...Tad has fresh picked flowering thyme harvested from his Brooklyn garden this morning! What a find! And what a treat to be able to use the fresh good stuff. It sure was a hit to have that tasty maple syrup and beautiful thyme on my table by my punch.

The Punch party! Wow! What a gorgeous event! Overlooking the Hudson River on the 13th floor, I grabbed a table by the terrace to set up my Half Moon Mountain Jam Punch. Inspired by the ship Henry Hudson himself sailed this river on, and the fresh local ingredients found in my dear valleys and mountains, I poured out a ton of punch. Our lovely hostess Dizzy Fizz and toastmaster David Wondrich put on quite a shindig. Everyone had an amazing time, and I was pleased as punch to be involved!

I was rescued by a reviving supper with good friends at Scarpetta. After three days without a decent meal, it was perfect to sup on fine wine, homemade pasta and great conversation.

Ready to tackle the last day! Here we go....

Manhattan Cocktail Classic Day #2

Day 2 was spent at Butter Restaurant and the Micro Spirits Odessy. I was down stairs behind the bar mixing up cocktails for the seminars. Upstairs some more LUPEC girls, Frankie, Eryn and Yael were kickin' it and so were some of the finest microspirits. This was truly a unique event. No drink tickets, dozens of spirits to taste all day in one room, and some very informative and specific seminars.

This day's incredible event was put together by the ladies from Hush Cocktails. But people we not being too quiet about it, these were some of the best cocktails served here at The Manhattan Cocktail Classic. I big favorite downstairs with the Liv's Rosewater Tonic with muddled cucumber, raspberries, vodka, lemon and rosewater. Another delicious and interesting cocktail was the Kentucky Kilt; bourbon, whiskey liqueur, muddled dates, blackstrap molasses and forbidden bitters. Tasty Tasty goodness. I was a big fan of the Cornelius Applejack too. I was lucky enough catch a moment with the third generation apple farmer who makes this tasty spirit. We had a nice discussion about the importance of local vs organic. I hope he becomes part of the revival of my precious Hudson Valley as the Napa if the East

One of my favorite seminars was "Our Forebroads" about women in the industry. It had a great panel and I was pleased to get a shout out from Lynette, but I wish there had been a bit more about the history of women barkeeps through the ages. But I guess before prohibition, there is just not a lot known history. These poor ladies are lost in time.

I sure hope that doesn't happen to me.

Well, I must try to nap. I am using another micro spirit, Heart of the Hudson Vally Vodka in my Halfmoon Mountain Jam, at the Dizzy Fizz Tastemaker's Punch tonight.

Hope you see y'all there!

Manhattan Cocktail Classic Day #1

Well technically I guess its day two. Last night the Manhattan Cocktail Classic kicked off in style with a gala at the New York Public Library. We arrived by cab, laying down since it was impossible to sit in my corset and were greeted by tons of revelers spilling onto the steps of this majestic building. Inside there were bands, friends and lots of Booze!

My favorite area inside was the re-creation of The Stork Club downstairs in the bright air conditioned basement. It was the least claustrophobic room in the place - ironic, for being in the basement! It was also carpeted, great for ladies in high heels, and a dance floor where we could finally kick those heels off!

I tried to see everyone, mostly so they could see how nice I clean up, but after hours of walking around that huge building, I still missed dear friends. And then the strap of my shoe broke, so I took that as my Cinderella moment and went home.

A few hours later I was back dressed for battle in the kitchens of the Astor Center as I was pulling an all day shift batching cocktails for the day's educational seminars. We made punches, classics, contemporary cocktails, and all in mass quantities and under the pressure of time. It was a very tiring day and I can barely keep my eyes open.

And tomorrow I do it all again at the Micro Spirits Odyssey at Butter Restaurant. Tomorrow I get to be a bit more front of house, rather than behind the scenes. But that is exhausting in a totally different way. Today rather than dealing with the public, I dealt with some real pros in the industry. People I admire and respect. It was a wonderful opportunity and I feel like I learned so much. Plus it was super fun working and bonding with the Lovely Ladies of LUPEC from all over the country!

I just wish I had the energy to party with the girls....well tomorrow is another day. Time to catch up on my beauty rest.

Small World

In August of 2008 I wrote on this blog about the lovely lady bartenders at Pegu Club. Tonight I learned that that lovely lady was probably none other than one of my dearest friends, Erin Williams of Hush Cocktails.

What a lovely small world we are in. I like it. And I love my LUPEC Ladies.

Speaking of lovely LUPEC ladies...well done to Yael at Painkiller for making amazing tiki drinks and workin' that jigger and blender like the pro that she is! Delicious and nutritious! This bourbon bitch had what is essentially a cucumber mint julep all mixed up in the fancy high tech blenders yum!

Too bad the seats at the bar are not designed for humans..ouch! I thought bike butt was painful this week, now I have Tiki bar butt!

Make sure you join Hush Cocktails and LUPEC at the Manhattan Cocktails Classic for the Micro Spirits Odyssey. This will be an all-day micro-distilling extravaganza at Butter Restaurant, featuring dozens of boutique brands, creative cocktails, and gourmet culinary pairings.

I am most looking forward to the seminar below:

Our "ForeBroads"
Sunday, May 16th, 3:00pm - 4:30pm

with Melanie Asher - CEO Macchu Pisco; Alexandra Guarnaschelli - Executive Chef, Butter Restaurant; Lynette Marrero - LUPEC NYC chapter president; Jennifer Simonetti-Bryan - Master of Wine; and Erin Williams - Founder, Hush Cocktails

Hear the stories of the woman's role in culinary and cocktail culture - along with distillation past, present, and future. Discover how females formed their roles working in distilleries during prohibition by running saloons and speakeasies, to the new trend of extremely successful women running their own restaurants, bars, distilleries and business related to.

This is now in my heart and head:

Punch, Flair and Bartender Poets

Walter Dendy Sadler's Punch Bowl They got 18th Century Flair!

As my body and mind fought each other for rest in bed this morning, I had visions of the punch I am going to create for The Dizzy Fizz Tastemaker's Punch at the Manhattan Cocktail Classic next week. I am trying to create a Hudson Valley punch using ingredients dear to me and my home region. My base is Apple Vodka from Tuthilltown and wild mountain thyme infused maple syrup. Though not really in season in the spring, I love apple cider so I might want to incorporate that and the fresh berries of spring and summer that we would pick on Greigs Berry farm in Red Hook. Blackberries, raspberries and strawberries were always so sweet when then can be popped in the mouth still warm from the sun. And on the Mountain top, it was always a race to get to the berries before the bears. Parents attach bells to their children when the go berry picking to keep from surprising the lumbering black bears that come down from the mountain. Mountain Jam Punch...does that have a nice ring to it? I need a good name. Mountain Jam is also the big music festival that happens at Hunter Mountain every year.

Speaking of the Mountain Jam, my friend Katy goes every year and she sent me this article from the Atlantic today about the origins of the cocktail. While it is generally accepted that American bartender Jerry Thomas created the cocktail with his 1862 bartender's manual publication, the British were making punch bowls and spirit concoctions long before.

But at least we invented Flair. Take it away Tom.



Hey...At least Tom and Bryan actually pour some alcohol out:

Manhattan Cocktail Classic

Here it comes! Having missed the two day preview back in October, I am looking forward to being involved in this main event in May!

I know for sure I will be working the Margarita Seminar, natch, on May 16th. And keep an eye out for Barlesque, the burlesque and cocktail themed LUPEC after party!

Tickets on sale tomorrow!

"Manhattan Cocktail Classic - Main Event"
[NY Times]