Cocktail experiments for the Manhattan Cocktail Classic at Hearth.
She may not look like much now, but in less than 48 hrs, this beauty will be cranking out New York’s finest beers at Terroir on the High Line.
Below is the opening beer list. All NY, all the time.
(click on image below to enlarge page)
Apr 21st, 2013 by David Flaherty
In what must go down as one of the wildest weeks in recent memory for news events, there is one that I strongly feel must be highlighted. On April 18, 2013, Adolphus A. Busch IV, heir to the Anheuser-Busch beer empire (aka the Death Star), made a bold move: he resigned from the National Rifle Association.
One day previously, the US Senate voted down the bipartisan Manchin-Toomey amendment, a proposal which would have expanded basic background checks for gun sales, and in doing so, effectively scuttled the chances of any meaningful legislative action on gun control. This was a shameful act, and a sad day for America. Just as a point of reference, this proposal was supported by 90% of Americans, and in a move that shows the true colors of our current politicians, the fear of losing their financial pipelines from the NRA was greater than the wishes of the people they were put in office to represent. And so, it was with great elation, that I read Mr. Busch’s resignation letter the following day. I’ve posted his entire letter below.
From a staunch advocate of craft beer, who is incredibly reticent to see a single dollar of mine go to support the AB InBev monstrosity, I say to you, sir, well done! Let’s all raise a glass of Bud to Adolphus, and his brave move. Lord only knows the percentage of NRA members he may have lost with his bold statement; but he followed his beliefs over his financial concerns…something our fair Senators didn’t have the balls to do.
April 18, 2013
Mr. David A. Keene
National Rifle Association of America
11250 Waples Mill Road
Fairfax, VA 22030
This letter shall serve as formal resignation of my life membership in the NRA. I ask that you immediately remove my name from your membership roles and provide me an acknowledgement of this action.
I was fortunate, and very flattered, to be featured in the 2013 Edible Manhattan “Alcohol Issue.” Huge thanks to the Edible team for including me, and especially to Joshua David Stein, who wrote such a great piece.
(And, yes, I really was slapped by Liev Schreiber every night on stage for a summer…but JDS left that part out…thankfully)
Click “Continue Reading” to see the individual pages,
and then click to enlarge each page
The Uinta Anniversary Barley Wine goes in the glass, and, so, a few days of vacation begin.
Ask an Insider is an interview series that talks to the people that make, serve, shake, sip, pump, pour, crush, distill, and bring life to this industry. (For other interviews in the series, click the Ask an Insider tag at the bottom)
Sother Teague, Beverage Director
Amor Y Amargo
Where are you currently working and how long have you been there?
Currently I’m the Beverage Director at Amor Y Amargo on 6th street at A in NYC’s East Village. It’s the most unique bar I’ve ever been a part of. It’s intimately small, only 13 seats. We’re a bitters tasting room with over 30 tincture bitters (think Angostura and Peychaud’s, as well as several more modern flavors like Chocolate Mole, Sriracha or celery) and we have close to 90 potable bitters (AKA amaro’s like Campari, Cio Charo, and a host of Fernets). We don’t use any juice so none of the drinks are shaken. All of our drinks are basically “brown, bitter and stirred”. There are only 2 ingredients on my bar that are non-alcoholic, water and bubbly water. So the drinks are pretty stiff. Additionally, we’re a “General Store” of sorts. We sell bitters, bar ware and cocktail books. We also teach classes about bitters, amaros and vermouth. It’s amazing.
What is it about bitters that capture your attention?
Bitters have long been a key ingredient in cocktail preparation. The original cocktail, the Old Fashioned, was cited simply as “Sugar, Water, Spirit and Bitters.” Now that bitters are undergoing a renaissance, there are literally hundreds of choices on the market. If we use that “recipe” as a template, there is no limit to the number of Old Fashioneds that we can make. Classically, Rye, Angostura, a sugar cube and a splash of water can become Rum, Demerrara sugar syrup and Tiki bitters (Island spices like nutmeg and mace). A rum Old Fashioned is not to be beat. The combinations are limitless. The enormity of flexibility that bitters have is what captures my attention.
Tell me about the concept of Amor y Amargo, specifically how you’re not using citrus or syrups?
We remain true to the spirits: amari, vermouth and bitters, by not adulterating them with juice or syrups. We pay close attention to the ABV% of each product and do our best to blend drinks that are balanced and palatable (obviously with a slant toward bitter). Also, by only using ingredients that come from a bottle, it means that we can make any drink that we’ve ever made at any time. It also means that our guests have a great chance at making our drinks at home. We’ll gladly write you the spec and you can pick up the bitters at AyA and grab everything else you need at the liquor store. Win, win.