Category Archives: Beer and Booze

Coming Soon: Barcadia and more

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{Note: We’ve got an update to this post here]

For years now, rumors of an ESPN Zone or a Dave and Buster’s have swirled around a number of derelict properties in the CBD or French Quarter. Each time, they’ve proven to be completely false and usually completely unfounded. The persistence of these rumors leads me to believe that one of these kinds of places is something that the people want. Well, the people are going to get it. Not in the form of ESPN Zone or Dave and Busters, but Barcadia, a reportedly craft beer and 1980s arcade game bar out of the Dallas area. Barcadia New Orleans is slated to take over part of the 10,000 square foot space at 601 Tchoup, which is in the big parking garage there. Can’t quite place it? Think directly across from the much more sophisticated W.I.N.O.

It appears that Barcadia won’t be alone in that spot, but instead will share the 10,00 square feet with sister bars the Ohm Lounge (which used to live in the Royal St. Charles Hotel) and the Beauty Bar. This massive three bar project is coming to you from the folks behind Club Ampersand, so that should probably provide a pretty good indication of how things will turn out in the end. While we haven’t gotten any word on a firm opening date, they better hope it is before the Super Bowl.

Barcadia New Orleans (Image from B. Russo Design)

Proposed corner of Tchoup and Lafayette (Image from B. Russo Design)

Ohm Lounge (Image from B. Russo Design)

Mr. Potato Head and my Negroni

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While reading one of my many cocktail books (I believe it was Speakeasy) I came across some advice for creating drinks that has served as the basis for moving away from straight recipes to creating my own concoctions. The theory is tried and true, used by many of the greatest bartenders around, but astoundingly basic. Simply take a drink you know and simply change out one of the parts and see if it works. If it does, then congratulations, you’ve just made yourself a brand new drink! The book compared this to changing out the various parts on Mr. Potato Head. Hence, the Mr. Potato Head method for creating drinks*

One of the more storied classic cocktails to purportedly be born from the Mr. Potato Head method is the Negroni. Common myth is that Count Negroni orders an Americano, a drink of sweet vermouth, Campari, and soda, but the Count requested that the bartender substitute gin for the soda water. And thus the Negroni was (supposedly) born. The Negroni has seen a resurgence in popularity in recent years in most corners of the world, except with me. While a gin and Campari is an ancient family drink, the Negroni just hasn’t been our speed. I, for no lack of trying, simply can’t get into vermouth. I may get there some day, just not now. So, I figured, what better way to celebrate the Negroni than to pull a Count Negroni and play Mr. Potato Head. What resulted was, in my opinion a phenomenal upgrade to the Negroni. Of course the color isn’t as alluring, but looks aren’t everything. Or at least that’s what my mom keeps telling me.

Classic Negroni

1 part sweet vermouth
1 part gin
1 part Campari

Serve in a chilled rocks glass, garnish with an orange peel.

My Negroni

1 part gin (Martin Miller or similar works well here)
1 part Campari
1 part Cynar

Serve in a chilled rocks glass, garnish with an orange peel.

Note: 1 part is typically 3/4 ounce.

Cynar is another bitter Italian liqueur, but made from artichokes. Cynar, while a bit hard to find, is well worth it. A Cynar on the rocks is impressively tasty.

*The Mr. Potato Head method provides you with the opportunity to become familiar with the how various ingredients interact with each other. I’ve found that playing with this has really done wonders to improve my appreciation for the balance of a well made drink. One downside to this method, its use is so widespread that most anything created this way has probably already been done before.

Tales of the Cocktail Roundup

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What a hell of a week (or just short thereof)! Starting on Tuesday with registration and a handful of events, things for Tales of the Cocktail basically only picked up steam from there. Events, tasting rooms, seminars, cocktail legends and free booze abounded. Boy was there ever booze. I don’t think you could walk two feet without there being a tasting room, snack tent or some other marketing ploy to induce you to consume free beverages. After a week of testing most of my limits, I’ve learned a thing or two. While they’ll do us no good right now, they will be preserved for next year.

5. Patience: If you’re not a particularly patient person, this is going to take some work. Don’t expect things to kick off exactly on time or to be able to slide in anywhere without a line. The seminars often require complex setups (like 10 different tasting glasses all filled with different styles of gin) and these set ups are done, for the most part, by volunteers. This all means things will take a bit extra time. Plus, so what if your seminar doesnt’ start on time, it just gives you an extra few minutes at the nearest tasting room. And if you want to go to something, it is a pretty safe bet to assume a whole bunch of other people are too. The doors to these events are only so wide, so lines are inevitable. Just keep your cool, grab a drink from the little freebie stand behind you and before you know it you’ll be in.

4. Water: One of the first things most people do when they enter a bar/event/party is locate where they can score a drink. At Tales, you need to do the exact opposite. Find the water. Whether it is in bottles at the back of the room or pitchers on the table, you’ll need to know exactly where the water is. Hydrating often can be the difference between walking down the steps of the Monteleone and sliding down.

3. Skip Things: Tales is serious business for sure, but you aren’t trying to graduate with a four-year degree in two years. Don’t jam in every event, seminar and tasting room or you won’t be able to make it to the end of the week. Take time to rest, relax and take a nap or sit by the pool. This leads right into the next bit of advice.

2. Don’t Take Every Drink: Alcohol of every size and color is available for your tasting pleasure at every turn. But this doesn’t mean you’ve got to down each one. If you’re not comfortable with saying no to a drink someone with a pretty face handed you, remember you don’t have to drink it all. Considering that the free drinks start up as soon as the sunrises, passing on a few drinks could very well keep your afternoon schedule in tact.

1. Go: Despite the crowds and organized chaos of the Monteleone, Tales offers so much to anyone with any interested in drinks and drinking. You can learn about the 40-something different distinct aromas of gin (that was a cool class), learn how to make your own bitters, taste exotic liquors that aren’t available in your market (or even the United States), have drinks mixed up by some of the country’s best bartenders or discuss the merits of classic cocktails with Gaz Regan or David Wondrich all in an afternoon. When you sit down and think about it, that’s a pretty cool thing to have right in our backyard. So if you haven’t been before, mark your calendar for the end of July, because you’ll need to go.

Tales of the Cocktail Week

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We’re pretty stoked in this corner of the internet because Tales of the Cocktail begins tomorrow! For those of you with an intense interest in learning everything booze, you’ve had your seminars reserved and your scheduled all laid out for months now. However, not everyone shares our love for the cocktail and the nuances of booze. So how do those folks get involved?

All this cocktail geekery aside, there are still great opportunities to participate in Tales even if your only interest in the hows and whys of booze is “how can I get it” and “why isn’t it in my mouth?” The easiest way to get in on the cocktail fun is through the Spirited Dinners on this coming Thursday night, which are all about pairing your favorite drinks with food at your favorite restaurants. Word on the street is that there are a number of seats still available for many of these Thursday dinners. That being said, I highly recommend getting in on one of these dinners ASAP before they all sell out.

Hope to see you around the seminars or at a Spirited Dinner!

Around Town: New Orleans’ Second Distillery

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New Orleans (and even Louisiana) has long been a one horse town when it comes to legitimate, above the board, legal distilling.  Old New Orleans Rum was the only game in town.  But that has been changing in recent years as the craft distilling movement has caught on across the country.  Almost a full year ago, we were told by Todd Price of the Times-Picayune that not one, but two distilleries were on their way to New Orleans.  Our piece on Todd’s news gave the low-down on Sac-Au-Lait Distillerie, with no news on the second distillery.

Well here’s the low down on the other distillery from Todd’s piece.  Atelier Vie is a distillery set to open in the Art Egg Building any week now.  Having successfully secured their federal and city permits, Atelier Vie awaits approval from the fine State of Louisiana to begin distilling. [Update--State permits were obtained this morning].

Atelier Vie’s first product to the market will most likely be their red absinthe, Toulouse Red.  Toulouse Red will be a “traditional” red absinthe, which derives its distinctive flavor and color from hibiscus flowers. While there are serious plans for other spirits down the line, in particular whiskey, the company is dedicated to producing quality products and will only branch out when they’re satisfied that any expansion will not diminish the quality of their current offerings.

While the distillery is now fully legal and approved to begin distilling, it may be some time before their products make it to the shelves of a store near you. In the meantime, be sure to follow their progress on Facebook (here), Twitter (here) and the web (here).

Summer Drinks Made Easy: NYT/Meehan interactive drink page

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Summertime here is hot as can be, but you don’t need me to tell you that. When it gets that hot, people get lazy. We’re talking lazy all across the board, even down to what they are drinking. And who can fault that? When your brain is fried, it is just much easier to say “I’ll have a gin and tonic” than to internally debate whether you’re in the mood for a Pegu Club or possibly a Hemingway Daiquiri. Perhaps a Negroni or something a bit more Tiki. So the New York Times and Jim Meehan (of PDT fame) have combined forces to give us an interactive summer drink page. All you have to do is click and the page does the rest. It’s like cocktail roulette. All you’ve got to do is sit down and spin!

Here’s the link: http://www.nytimes.com/interactive/2012/06/12/dining/summer-drinks-generator.html#/?id=mai-tai_2-1-1

Also, if you haven’t gotten the PDT cocktail book, you really need to. It is rather fantastic.

Spot at the Bar: The Queen’s Diamond Jubilee

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Commemorative Bone China for the Diamond Jubilee (Image courtesy of Westminster Abbey, seriously)

In 2002 I found myself caught up in London just before the Queen’s Golden Jubilee, celebrating 50 years on the throne. It is probably the most patriotic celebration I have ever seen. You couldn’t look six inches without seeing a Union Jack or the Queen’s face plastered on knickknacks, like a China dish or tea-cup or box of biscuits. Perhaps it is the time between the various jubilees (25 years for silver, 50 for gold and 60 for diamond) or perhaps it is just an excuse to celebrate for the oft-reserved Brits. Even as a monarchy indifferent Yank (but admitted anglophile), you couldn’t help but be caught up in the excitement that seemed to be buzzing all across England’s capital city. This coming weekend (June 2nd-5th to be exact) is the Queen’s Diamond Jubilee and by all reports, the same energy and excitement is once again sweeping across London.

With the return of scorching heat in the city and the city-wide lethargy and grumpiness that it brings, I figured this would be the perfect time to grab a bit of that British energy and fervor and harness it for our own good. I also thought this was the perfect opportunity to whip up a few truly British cocktails.

The Pimm’s Cup
The Pimm’s Cup is a British staple for the warmer months as it is incredibly refreshing and (depending upon the recipe) can be fairly light on the alcohol. I’ve got three recipes here of varying complexity, depending upon the size of the gathering and the amount of work you feel like doing:

1 Part Pimm’s No.1

3 Parts Chilled Lemonade
Add mint, cucumber, orange and strawberry

The Pimm’s Company

2 ounces Pimm’s No. 1
5-7 ounces ginger ale, lemon-lime soda or club soda
1 sliver cucumber rind for garnish

The Joy of Mixology, Gary Regan

2 ounces Pimm’s No.1
.75 ounces Lemon Juice
.5 ounces Simple Syrup
3 cucumber slices (one for garnish)
1 ounce Fever Tree Ginger Ale
Muddle the cucumber and simple syrup
Add Pimm’s and lemon juice, shake with ice
Strain into chilled Collins glass
Top with Ginger Ale and garnish

The PDT Cocktail Book, Jim Meehan

If you really want to get in on the action but can’t motivate enough to tend bar yourself, there is always the Napoleon House. A Pimm’s Cup on the inner courtyard on a nice day is pretty hard to beat. If you need a bit more kick out of your British drinks, I recommend a Pink Gin.

Pink Gin

An incredibly simple drink with numerous adaptations. Pink Gin is a traditional British Navy drink. Back in the day, Angostura bitters were used by the English navy as a cure for seasickness. In case you haven’t tried Angostura bitters on their own, they aren’t the best. Particularly if you’re seasick. So to help the medicine go down, the Brits did the sensible thing. They mixed it with gin.

1 part Plymouth Gin
Angostura Bitters
Lemon twist garnish

Stir gin and 3-6 hearty dashes of bitters with ice, strain into chilled cocktail glass.

This simple drink is easily adaptable to a more refreshing version simply by straining over ice into a highball glass and topping with tonic (I recommend Fever Tree). Stick with the lemon twist as your garnish.

Now if you don’t want to be bothered with making a fuss over the Queen on her special weekend, you could just go with her favorite drink, the ever delicious gin and tonic. 

And there you have it, a handful of traditional British drinks for you to roll out this weekend in honor of the Queen’s Diamond Jubilee or just to beat the heat and get a little more pep in your step!

New Orleans’ Newest Brewery: Cajun Fire?

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When Todd Price hinted that a new brewery would be coming to New Orleans, it got me a little more than excited. We’ve had an explosion of micro-breweries across the region that have been putting some great beers on the market. That being said, there is a little bit of civic pride when the great micro-brew is from your own backyard. So far NOLA Brewing alone has been that source of pride when it hit the ground running just a few years ago. Now it appears a new New Orleans brewery may be on the horizon.

While I’m not sure if this is the soon-to-be brewery Todd was hinting at [UPDATE: Todd has confirmed it is not the brewery hinted at, so the hunt continues], it appears Cajun Fire Brewing Company is poised to enter the local marketplace. From their website, they appear ready to hit the ground running with at least four brews and possibly a fifth:

Amber Ale: A refined spin of a traditional classic.
October’s Own Pumpkin Ale: The winter companion.
East NOLA IPA: A 60 minute Indian Pale Ale of East New Orleans origin.
Praline Ale: A love letter to the region which boosts the best cuisine this side of the hemisphere.
Veterans Root BEER: Not for the faint of heart. This ain’t your mama’s root beer.

Here’s to hoping that Brew Master Jon Renthrope and crew a quick path to obtaining their necessary licenses and enjoy great success in the years to come.

Tales of the Cocktail: The 10th Anniversary

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If you’re interested in cocktails and haven’t made it to Tales of the Cocktail, you’re missing out. Running from July 25 through the 29th, Tales offers something to satisfy every aspect of your cocktail interests. Seminars held throughout the week range from the industry specific (Building a World Class Bar Team) to the practical (Bittercube Hands on Handmade Bitters Lab) to the delicious (Tasting the World’s Greatest Spirits). The Spirited Dinners teach you about pairing your favorite drinks with food at your favorite restaurants. And of course, there is everyone’s favorite part: the tasting rooms. But Tales goes beyond just the seminars, dinners and tasting rooms. There are Spirited Lunches, Excursions, and a number of other sponsored events.

Now I know Tales isn’t happening until late July, so why are we talking it up now? Because if you want to get in on the best stuff, you need to act fast. Year after year, Tales continues to grow in size and popularity. While this allows Tales to grow and expand their offerings, it also means a bit more competition for the best events. Top it all off with the fact that all of the Spirited Dinners occur just on Thursday, July 26th and you’ve got to get a move on if you’re going to score your table at your favorite dinner. And because Tales is for serious cocktailing folks, the seminars fill up just as quickly. So hop to it and get your spots now. We’ll see you there for sure.

Tales of the Cocktail
July 25-29
Home base in the Hotel Monteleone

NOLA Brewing Easter Keg Hunt 2012

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Saturday, April 7 at noon marks the 4th annual Easter Keg Hunt, which if history is any indicator will be an event not to miss. Last year I dove head first into the Easter Keg Hunt with a few friends. We had an amazing time, so as soon as the details were released we had our team back together for another go at it. Last year we were on our home turf in Mid-City, which made things easy. This year is going to be a bit more challenging for us as the Easter Keg Hunt takes over the Warehouse District. Not familiar with the Easter Keg Hunt? Here are the details:

Enter a team of 2 to 6 players and follow cryptic clues to a post-hunt bash with all you can drink NOLA beers.

You may walk/run/bike/skateboard to seek out clue locations–NO VEHICLES ALLOWED. The hunt will lead you to the after party destination where there will be free NOLA Brewing beer as your reward, and prizes and Easter fun. The Colin Lake Trio will be rocking things again this year 3 to 7 p.m.

Entry fees are $12 a person (for pre registration, $15 at the door) and proceeds go to help the Gulf Restoration Network, which is working hard to reverse the damage done by BP and their buddies. Oh, and that $12 gets you all you can drink NOLA beer when you finish the scavenger hunt. Of course to be eligible for the free beer you actually have to complete the hunt (no free beer for the slackers!).

Round up some friends, get a great name and some outrageous costumes and be prepared to scavenge your way across the Warehouse District. Check the list of rules and stipulations here and sign up here.