September 2010 Edition

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Bar None LogoSeptember 2010 - Edition
Labor Day!
Enjoy our Summer Drink Recipes Feature Page.  Perfect for your Labor Day celebrations!

Click here for all the recipes...


Beam Whie House Russian Cocktail


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Wow, is summer gone already?  Here were are, entering September and celebrating the Labor Day Weekend.  Have fun, enjoy yourself and be safe.

We have a great month of articles, including a new writer here at Bar None.  Welcome Stephanie Jerzy to the fold.

Cheers,
Dan Hutchinson
 

Feeling Boho for Absinthe - Stephanie Jerzy

Mati-Hari Absinthe Bottle Absinthe, that mysterious elixir best known notoriously for the Green Fairy effect, was at the peak of its popularity between the years of 1880 and 1910. However, with prohibition pushing forward in the United States and notoriety looming around the 1905 so-called 'Absinthe Murder' in Switzerland, absinthe was banned in most of the Western world.

Read more here...
Dr. Bamboo - Painkiller

With only a few weeks of warm weather remaining, I feel it is imperative I offer a few words on a subject I have neglected to address for far too long: the venerable vessel known as the tiki mug... One of my firmly held beliefs is that it is impossible to be morose when you are drinking out of a tiki mug.

Read more here...
Sex, Drugs and Alcohol - Shawn Soole

So the customers are out, the lights are up and the bar is clean. What happens next? We start our nights by slowing down, unwinding. This usual entails copious amounts of alcohol, sometimes drugs, and of course sex. I choose not to sugar coat this industry, so hold onto to your seats because this is going to be a raw look at the after hour antics of a bartender.

Read more here...

 
Kelley Slagle - Bartender
Kelley Slegle
Kelley Slagle

Kelley Slagle, the mixologist at Terroir, creates her cocktails with wine and beer only, a far cry from your everyday bartender.  She looks perfectly at home at Tribeca Terroir in Manhattan, and even as the Tuesday night after work crowd rolls in around her, she is dreaming up new and defying cocktails.

Read more here...
The Negroni and Blue Cheese Are Currently Dating
by Steve Schul, Cocktail Buzz

Negroni Cocktail Image

We received an urgent e-mail from a reader named Karina.

"I was checking out your blog for a food pairing. I'm looking for types of food that would go well with a Negroni. Do you have any suggestions? We pick out a new cocktail each summer for our week at the Jersey Shore and Negroni is the winner this year (leaving in 1 week-yay)."

A Negroni is an acquired taste. You either love the bittersweet bliss of Campari or despise it if the number of taste buds on your tongue are off the charts. Regardless of where you lie in the spectrum of love/hate, the Negroni has withstood the test of time and has reemerged as one of the must-have before-dinner cocktails in this new millennium (can we still say "new millennium"?). Historically ascribed to Count Camillo Negroni, who in 1919 Florence asked a bartender to exchange the club soda in his Americano for gin, the Negroni, when it comes to pairing with party food, can be a difficult child. After all, Campari always asserts itself in sometimes the smallest amounts. Here is our advice, dear Karina.

"We always make our Negronis 1:1:1, sometimes on the rocks, sometimes up, sometimes with soda, sometimes with an orange twist as garnish. The one thing that holds true for all versions is that the flavor is unmistakable. You know when you're sipping a Negroni. Because the flavor is so pronounced, you need food that will stand up to the strength of its flavors. Anything salty is a good place to start. Salumi, such as prosciutto or salami, or bacon hors d'oeuvres such as bacon-wrapped dates, would work nicely. If not, we recommend blue cheese on the thinnest wafer-like cracker. A Piedmont blue cheese, with hints of nutty sweetness to counteract its sharp, salty blueness, works ideally.

We also like making french fries, but french fries only work with a Negroni if you dip them in something salty. We make a mayonnaise with salt and dried tiny fish that we find in the local Asian market. This is a bit esoteric, but can steer you in another direction if you like salty fish such as sardines and anchovies, especially used as a flavor enhancers. You can mix mayo with some anchovy paste to get the same effect. Tomato and pepper products such as ketchup and sriracha don't enhance the Negroni that much unless you add, say, capers to the mix.

We hope this helps. We're always experimenting with the Negroni, but really love the blue cheese with it. You can try other salty cheeses such as hunks of Romano or Parmesan, or make a cheese plate. It sounds traditional, but sometimes the less outré works best."


Negroni

(adapted by Cocktail Buzz)

  • 1 oz. Gin (we like the light, citrusy notes in New Amsterdam)
  • 1 oz. Sweet Vermouth (try Carpano Antica)
  • 1 oz. Campari
  • Orange twist, garnish

Stir in ice for 30 seconds. Strain into chilled glass (or a rocks-filled glass, if you prefer). Add garnish.


To read more about the Negroni and more fine cocktails and food pairings, visit Steve and Paul at CocktailBuzz.com

photo © Steve Schul, Cocktail Buzz
 
 
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