NY Barfly

Where We're Headed: Chumley's!!! (in about a year)

Eater has word that beloved West Village bar Chumley’s is back. You may remember that the chimney collapsed in this speakeasy style drink spot. When was that again? A loooong time ago. There has been endless construction at the site, and now they’ve applied for a liquor license. Rejoice!

Well, maybe rejoicing is a little premature. Eater stopped by the construction site and heard a report that the finished space is still a year out. The good news is that they’re going to carefully restore it. That’s nice, as we always loved the cozy wooden seats and freely flowing beer. So, be happy, and wait patiently for more reports. It’s ok if you want to go drink somewhere else in the meantime. Chumley’s will understand.

Davey and Drunky Like Clowns

SodaStream's Party Saving Bubbles

We all know how that moment feels when we run out of mixers. It’s late at night, you’re ready to mix your third (or, ahem, sixth) cocktail and you realize your bottle of seltzer is kicked. It’s either run to the deli to buy more, convince yourself that a Vodka Water is a solid cocktail choice, or go to bed. All options in this situation are equally horrifying. Well, not anymore. We came across

SodaStream. This nifty countertop appliance lets you make your own sparkling water in 30 seconds flat.

The company touts the environmental benefits of making your own soda. You’re saving in transportation costs, you don’t have to use plastic bottles, yada yada. We’re into it because it’s a life saver when you’re stuck in the no-mixers-available situation. With this newfangled SodaStream machine, you can stay in and drink vodka sodas all night with it. If only it could talk, it would be your best friend.

It’s a great addition to any home bar, and the company offers flavor syrups so you can skip the dreck at the supermarket and make your own eco friendly soda. The basic device retails for around $80, and should save you the money you spend on bubbles within a few months.

Doesn’t this all beg the question: what if you put vodka in it? Sparkling Absolut, anyone?

Can Wine Save The Times?

We took note of the New York Times’ Wine Club, an interesting way for the paper to try to raise revenue in tough times. It’s still too early to tell if the paper of record can be saved by a bunch of thirsty readers. Mediashift.com has an in depth look at revenue raising gimmicks like this.

The Times admits that it's designed to help make up for declining revenues in other areas of the paper. Check out this quote from Thomas Carley, a senior vice president of strategic planning:

"Classified ads were an example of that and today it's no longer the staple it once was. It behooves the industry and the New York Times to think of ways to replace some traditional revenue streams using that same thinking. What is our community and how can our newspaper pay for its journalism by enhancing that community? The wine club is an example of that."

Well, we love the Times almost as much as we love a good red. Hopefully there are enough lushes out there for them to succeed!

Mexican Beers Make Their Way to New York Taps

We had some very interesting visitors last week, and they’re in town to stay. No, it’s not like your in-laws, this is good news. Modelo Especial and Negra Modelo beers are making their way to the taps of New York. What’s that? You like your in-laws? Well, good for you, but we’re sure that they’re not as fun as beer.

The launch of the draft beer took place with a little shindig at Mad 46. These brews are only available in a few cities, including Houston and Phoenix, so we’re glad to see New York on the list. Negra Modelo is already popular in some of the city’s Mexican haunts. Prepared with a slow-roasting technique, the dark malt and caramel aromas pair perfectly with steak, pork and more beer. Modelo Especial is less ubiquitous in the city. This pilsner style beer is considered Mexico’s finest lager. We learned that it’s the #3 most imported beer in the U.S., so it’s funny that we haven’t seen it much in the New York Market.

We’ll keep our eyes peeled, and so should you. It’s probably time to take a little break from our beloved Belgium and head South of the Border for our draft fix.

The Macallan 57 Years Old. Can We Afford It?

The recession seems to be ending. Good, maybe now we can spring for that $15,000 bottle of Macallan that we’ve been lusting after. We’ll have to get Suze Orman to approve it, but once she learns that The Macallan has been aged for 57 years and sits in a specially designed crystal decanter, she’ll let us know that we can indeed afford it.

This launch follows the launch of the Macallan’s 50 year anniversary bottles, one of which sold for a whopping $19,080 in August. Come on Suze, can’t you see it’s a bargain?

French crystal masters Lalique designed the decanter. They’ve worked with The Macallan on a series of six special pieces that are inspired by the Scotch maker’s “Six Pillars” – or, six things that make their Scotch so damn good.

Only a few of these puppies are available (72 in the US), and they’re going to be hot with collectors of all things spirit. We’ve got to get our hands on one. We’ve been saving up, and have added bunk beds to our one bedroom apartment so European tourists can use it as a hostel. It’s a great way to make extra income (except for the fact that we have to replace those appliances that they stole). Suze, any advice?

Cocktails in the Sky / Prostitution at the Coffee Shop

-The Wall Street Journal peeks at an

emerging trend: beer and cheese pairings. What are they talking about? Emerging? We’ve been eating Kraft singles with our PBR for years.

-Fork in the Road has a look at a new trend in flying. Mexicana and US Airways are launching in-flight cocktail programs. Again, new trend? What about the little bottle of Jameson we mix with our Xanax?

-Meanwhile, in Washington, five baristas at a coffee shop were charged with prostitution. The women worked at – get this – Grab-n-Go, and were charging customers for peeks at their you know whats. This is why we steer clear of places that don’t serve liquor. A proper bartender would never behave like that! She would give it away for free.

Drinker-Up! Time for Some Yankees Inspired Cocktails.

Now, we don’t much follow baseball. We’re too busy drinking at all the excellent spots that the new stadiums have to offer. On our first trip to Yankee Stadium, we were all about Jim Beam’s Red Stag. This time, it’s Tommy Bahama's turn. The spirit maker, which has a branded bar in Yankee Stadium, has come up with some inventive drink recipes to celebrate the Yankees' season. This is great news, as mixing the drinks gives us another excuse to get out of watching baseball.

First up, the Sox on the Rocks. This drink was designed to commemorate August 6^th, 2009. This was the beginning of the 4 game series where the Yankees swept the Red Sox to shove Boston six and a half games out of first place in the American League East. Now, we’re not sure what all of that means, but we do know (because we mimic the others at the stadium to fit in) that BOSTON SUX!!! Say Boo-Yah to those sorry asses with this drink:

The Sox on the Rocks

1 ½ parts Tommy Bahama White Sand Rum

¾ part JC Apple Cognac

½ part Apple Puree

¼ part Sweet Vermouth

Shake ingredients over ice and pour into a chilled glass – Garnish with an apple to show NY is on top. Losers! Beantown, even that sounds stupid!

We also are a fan of the Battin 1000 cocktail. Here’s the description from the spirit company: On September 11, 2009, the shortstop known for his good looks broke the

New York Yankees' hit record held by Lou Gehrig for more than seven decades with 2,722 hits. They’re talking about A-Rod’s boyfriend, right?

Battin 1000 (plus 1722) –

2 parts Tommy Bahama Golden Sun Rum

1 part Hazelnut Liqueur

1 pinch Cinnamon Powder

1 Cinnamon Stick

Shake Golden Sun Rum and hazelnut liqueur over ice and strain into a glass. Sprinkle with cinnamon and garnish with a bat (or stick) of cinnamon.

A Few Sips of "Inexpensive" Australian Rieslings

On a fine September evening, we stopped by Midtown’s The Australian for some wine education. How fitting that this session would be run by actual Aussies. The makers of Jacob’s Creek were on hand to take us through their labels, with a focus on the brand’s Rieslings. Due to their country of origin, we knew we’d be getting hefty pours.

Jacob’s Creek is one of our go to brands when we’re looking for a solid, cheap bottle at our local liquor store. Winemaker Philip Laffer (pictured) was quick to correct us on our faux pas. Wine like Jacob’s Creek is inexpensive, cheap sounds too dastardly for the reputation they’re seeking to promote. Either way, when we’ve been down to our last $11.99, we’ve been a fan.

Working our way through the flight of Rieslings gave us the chance to see how varied the labels are from year to year. Laffer talked about the weather conditions that affected the growing conditions at his vineyards in South Australia, and claimed that screw caps are far superior for sealing in the flavor of the wine. Looks like traditional corks may be going the way of the dodo, if dodos lived on Australia (we might be getting them confused with dingoes, we’re not an animal expert people!).

Just as we suspected, the pours did not disappoint. Our favorite was actually one of the more recent labels. The 2008 Reserve Riesling was crisp and refreshing, the zingy citrus notes were perfect for one of the last day of summer-like sun. Their St. Hugo 2004 Cabernet was also a smooth and tasty treat.

With all the talk of corks and tasting notes, what is the number one lesson that we learned? That we want to go to Australia. While talking about the winemaking process, Laffer used the word whilst. It must be a classy, glorious place.

The Jane is Noisy / Tavern Time

-DBTH takes a look at the hot scene at The Jane. By “hot scene” we mean the throngs of whiny neighbors who are upset over the noise. Luckily, DBTH doesn’t think their complaints will get them too far. There might be action one day, but by then the coke will have run out and the crowds will be long gone.

-Grub Street takes a look at an interesting little trend. A bunch of spots claiming to be traditional taverns are slated to open. What makes a tavern traditional? Sheppard’s pie and barfing Englishmen?

-The Dizzy Fizz scored some drinks at a Classic Car Club cocktail party. That place is always fun, as it reminds us that we might have enough money to buy a classic car somewhere around the time of our third reincarnation. Something to aspire toward!