NY Barfly

Best of Show at the New York Bar Convention

We stopped by the Javits the other day to visit the International Bar Show. There were spirits and bar supplies galore, and free samples galore galore. Sadly, we don’t remember everything we tasted before we spilled out onto 11^th Avenue in the midday sun. Happily, there was a tasting panel on site that sifted their way through over 250 brands. Besides having the best job in the world, these folks were charged with determining the winners of the New York Spirits Awards. They scored each spirit based on a scale of 100 points, and the brand with the highest combined total won Best in Show.

As any drinker knows, it’s hard to decide what libation is best. This year, there was a tie for first place. And the winners are:

Bache-Gabrielsen Hors d’Age Cognac – this brand is over 100 years old. Although not widely known in the US, it’s the best selling cognac in Norway (where they sell over 1 million bottles annually, yowza). Leave it to the Scandinavian folks to pick a winner, much like they did with Norwegian whale steak.

Tequila Corrido Extra Anejo (pictured) – this is a very small batch of about 58 barrels, so you’ll want to snatch it up ASAP.

We congratulate the winners! Also, a special shout out to Bluecoat Gin, which was a Barfly favorite at the show and took home the Best in Category Award. How will we celebrate all of this adulation? Why, by drinking Cognac, Tequila, and Gin (not necessarily in that order).

Drink a Dash of Aloe: The Sun Relieve Cocktail

After a sun drenched day at the park, it’s hard to find the perfect cocktail to cool you down. It can’t be heavy or strong, especially if you got a little too much sun. Your arms are pink, you’re contentedly drowsy, and Gramercy’s Barbounia has the perfect libation for you. Their Sun Relieve is a light and fruity mix that sets itself apart from the typical summer cocktail through the use of a key ingredient: aloe.

Instead of rubbing some on those itchy arms, why not sip some and heal from within? This is actually the first time we’ve seen the plant’s juice being used by a New York bartender. A little research informed us that Aloe has been ingested for centuries, mainly as an herbal remedy to soothe heartburn and help with digestion. Some studies have also shown that it may inhibit tumor growth and lessen the effects of Diabetes. If you’re ordering some this posh New York Restaurant, you’re likely not doing so for the medical benefits. Even so, they provide a great excuse to order another round.

Barbounia uses the plant in two ways. First, they add a bit of the juice directly to the cocktail. Then, they top the drink with an ingenious aloe foam. The recipe is described below. The foam can be very tricky to create in your own kitchen, so we suggest heading over to the restaurant to try. Besides, after a day lounging in the park, do you really want to fiddle with a whipped cream can? We didn’t think so.

The end result is a mixture of sweet and tart, with a dab of gelatin. Perfect as an after-outdoors, pre-dinner drink. Please note: if you are looking for an aloe-related way to cool down and a Sun Relieve cocktail is not in reach, licking an aloe plant doesn’t quite do the trick.

Barbounia is located at 250 Park Avenue South.

Barbounia-Tini: Sun Relieve

Mint leaves

1 ½ oz Bacardi Peach

½ oz Simple Syrup

½ oz lemon juice

1 oz Aloe Vera Juice

To make cocktail: 

• Muddle Mint leaves, Bacardi Peach, Simple Syrup, lemon juice, and Aloe Vera Juice
• Shake muddle mix with ice
• Strain into chilled martini glass
• Top with Aloe Vera Foam

To make Aloe Vera Foam:

0.5 liters of Aloe Vera Juice

1/3 sheets of gelatin

• Melt gelatin in warm water, then let cool
• Pour gelatin and Aloe Vera Juice into a can (similar to a whipped cream can) and close tight - foam will be created by the nitrous oxide (N₂0) pressure inside
• Aloe Vera Foam serves 20 drinks

Cambodian Cocktails at Kampuchea

It’s the eternal question when dining at the East Village’s Kampuchea. After you devour some of the tenderest and most savory ribs that you’ve ever experienced, what do you do with your hands? Are you supposed to slurp every delectable bit of sauce off your fingers, or use the provided napkins to wipe away the remnants of Cambodian bliss? You’re likely to be seated at one of the restaurant's convivial group tables, and you don’t want strangers to spy you sucking cilantro lime sauce off your pinky. Even with the threat of communal dining embarrassment, the thought of letting a drop of the gooey goodness fall victim to a wet-nap is almost unthinkable. There’s only one thing to do when struck with this dilemma: pause for a moment, and contemplate over a few sips of your cocktail.

Kampuchea comes equipped with some thought provoking libations that will surely help you sort through your sticky situation. Their Bon Om Tuk spices up the list with a blend of cachaca and chili powder (mixed with lime and brown sugar). The kick of the cocktail perfectly complements the exotic menu. It’s like the Cambodian version of the Margarita. Just like when dining at your favorite Mexican haunt, no dinner here is complete without one.

If you’re looking for something a little lighter, check out the Kampuchea Sunset. Mixed primarily with Domaine de Canton and Red Wine, it’s effectively ginger spiked Sangria. The ingredients meld with lime, orange, and brown sugar to give a colorful flair to what would otherwise be an everyday wine cocktail. Next time we mix a jar of Red Sangria at home, we’re going to reach for the Canton instead of the Triple Sec.

The Blackberry Margarita was a bit too tart for our tastes, but it makes for a good dessert course. There are plenty of muddled blackberries in the drink, so it’s easy to justify another round by counting it as your “fruit course.”

But what of your fingers! Your drink is almost empty and that tasty rib paste still surrounds your nails (with some of the precious drops smeared onto the rim of your glass). Your cocktail persuaded ponderings could only lead to one conclusion: lick every last drop off those damn digits. There’s no need to be embarrassed when in the midst of this crowd. In fact, you should show your neighbors how it’s done. Shamelessly order another plate (along with another drink) and dive in.

Kampuchea is located at 78 Rivington Street. For those of you who can’t stand the thought of sticky fingers, the Ginger Rubbed Catfish or Cured Bacon Num Pang Sandwiches are cleaner yet equally satisfying options.

Drink of the Week: Happy Hour Cocktails at Citrine

Happy Hour is typically a sloppy affair. As frat boys and young account executive types race to finish as many cheap drinks as possible, things inevitably end up on the floor (drinks, dignity, the chance of making it into work the next day). We stopped by Citrine last week to sample their newly launched hour of happiness, and were pleased to find a decidedly more spiffy experience. This is a happy hour for the well-heeled set, and the club isn’t about to get their floor dirty.

They’ve come up with a posh new list of after work drinks and a menu designed by the neighboring Mrkt restaurant. On our visit, the crowd was boisterous and fashionable. A massage therapist sat under the DJ booth, ready to work out the kinks of an 8 hour work day. Most folks seemed to be enjoying the cocktails with a rosy hue. Their Pink Kiss (strawberry mix, orange vodka, sprite and rose’s lime) and Strawberry Nirvana (strawberry mix, Stoli vanilla, champagne, and simple syrup) looked like the hits of the evening. If you’re feeling a bit more manly, their St. Germain cocktail (St. Germain, Champagne, Soda, Lemon) should do the trick.

The drinks are only $7 – 9. This may be a bit more expensive than the cheap swill that you’ll find at most happy hours, but these are quality libations. Rather than scuff your shoes while downing $2 Whiskey shots at your typical drink hole, head here to chat it up with the pretty young things that are bound to be perched on the top of the banquettes. The owner promised us that their happy hour program isn’t a sign of impending financial doom for the club, but it’s really a way to lure drinkers in who normally wouldn’t be out and about so late on a school night. If the crowd that we spied is any indication, 9 – 5 warriors will be more than pleased to have this as an option.

Citrine’s Happy Hour runs Tuesday – Friday from 5 – 11pm. Check out their full list of signature cocktails below the jump.

5 Summer Wines for Under $20

Memorial Day is behind us, and so are the heavier wines of Spring. It’s Summer! As the clothes get lighter, so does the Vino. We know you don’t have a lot of cash weighing down your wallet these days, so we came up with a few suggestions that will keep you refreshed and won’t break the bank. Rooftop BBQ or picnic in the park? Pick up a few bottles on this list to bring along. Just remember the cardinal rule of bringing a summery wine to these events: if you drink the entire bottle yourself, you won’t be invited next time.

1. Château de Campuget Tradition Rosé – Summer without Rosé is like beach volleyball without the beach: hot, harsh, and just plain stupid. This refreshing blend of 30% Grenache Noir and 70% Syrah pairs perfectly with hearty BBQ or lighter Thai alike. Most importantly, it reminds you what summer is all about: sipping Rose while artfully avoiding having to actually play beach volleyball. It’s available at Crush Wines & Spirits (153 East 57th Street, 212.980.9463), and the suggested retail is only $10.99.

2.  Cloudline Pinot Noir – If you’re looking for a lighter red, reach for Cloudline Pinot Noir, with a suggested retail of $19.99. The Oregon wine maker has come up with a laid-back, fruity red that is perfect to sip when you’re lying back in a field and gazing at the clouds. It’s also good for the New York version of cloud gazing: sitting on your roof, leaning back, and looking in the windows of the apartment across the way. Get some at Sherry Lehmann (505 Park Ave, 212.838.7500).

3.  Giesen Marlborough Sauvignon Blanc – We admit it: we have a weakness for Sauvignon Blanc. It’s like our version of kryptonite. One sniff of this crisp and lively label from Marlborough (home of the best Blancs) and suddenly our powers are gone. We are just a mere mortal, wearing a cape and enjoying a flavorful white. That reminds us, it’s after Memorial Day. Time to switch to the white cape! Giesen is available at Garnet Wine & Liquor (929 Lexington Ave New York, 212.772.3211).

4. Enrique Foster Ique – Enrique Foster produces his wine right in the center of the world’s premier location for Malbec. At $11.99 a bottle, you’ll definitely be able to tell that he has access to some prime real estate. The Ique is fresh and young, like that starter apartment you could buy if you didn’t spend all your money on great wine. It’s also available at Sherry Lehmann.

5.  Nederburg Lyric – This South African combines hints of green peppers with flavors of peach and apricot to create perhaps the best vino value on the list. It’s only $10.99, but beware. Like the brand’s name suggests, you’ll want to sing after a few glasses. We highly doubt that your friends at the BBQ will be impressed with your rendition of Toto’s Africa. Get the deal at Manley’s Wines & Spirits (35 Eighth Ave, 212.242.3712).

Centro Vinoteca's Summer Drinks

Much has been made of Top Chef Leah Cohen’s kitchen contributions at the West Village’s Centro Vinoteca. We think a lot of folks are peeking at what’s going on near the stove because they are really searching for some hot gossip. We decided to shift focus and take a look at the cool cocktails coming out of the bar. Leah didn’t have anything to do with the drink concoctions, but two of them are certainly worth gossiping about.

Their Cin Cin is remarkably easy to make yourself, but it seems like it requires a lot of cocktail brainstorming because of the unique Peach and Elderflower flavor combination. St. Germain has quickly become one of the city’s favorite drink ingredients. There is nothing else like it on the bar, and it imparts an earthy kick into otherwise everyday drinks. Peach Vodka and Prosecco? A mundane mimosa. Peach, bubbly, and St. Germain? Suddenly the simple drink is a complex bouquet of summery goodness. The recipe below calls for a “tulip glass”, but if you are making these on a warm afternoon, any old wine glass will do.

Vinoteca’s Centriolo is not as atypical, but who doesn’t love muddled cucumber, gin, and basil when the streets outside are sweaty? Hendrick’s Gin’s catchphrase should be ‘put a cucumber in it’, as the spritely brand’s light juniper flavors seem to be made for complementing the green vegetable. This libation is to be enjoyed when you’re so hot that you can barely even stand it. Put some ice on your forehead, some cucumbers on your eyes, and sip until the head dissipates.

The recipes are below, but it’s probably more fun to stop into the restaurant and have a few rounds. After getting a little tipsy on these summer concoctions, you can stick your head in the kitchen and spy your favorite Top Chef. Be sure to wave (and quit looking for gossip, it’s just a kitchen)!

Centro Vinoteca is located at 74 Seventh Avenue South.

cin-cin:

n. \‘ch’in\\ ‘ch’in\

St. Germain Elderflower Liqueur,

Absolut peach vodka

topped with prosecco

recipe:

1.5 oz St Germain Elderflower Liqueur

2 oz Absolut Peach

shake with ice

strain into a tulip glass

top with prosecco

garnish with fresh raspberry

Take a peek at the Centriolo below the jump.

Titillating Summer Cocktails at The Cellar Bar

Sexy midtown haunt The Cellar Bar just released a scintillating list of warm weather cocktails. The names of the drinks are none too subtle. If the corseted waitresses in this sexy cellar aren’t enough to get you going, then the mixologists here will be happy to provide a little help. We heard the bartenders over at The Bryant Park Hotel were inspired by the warm weather’s plunging necklines and disappearing sleeves. Inspiration-schmation. They’re clearly just a bunch of horn dogs, though in the best (i.e alcohol-induced) way possible.

The four sultry drinks rely on summery flavors like mango, pineapple and passion fruit. We’ve provided the recipes below, but making them at home misses the point. You’re supposed to sip these in a room full of strangers. If the strangers don’t seem interesting enough, ask them to lower their neckline and remove their sleeves.

We’ve been a fan of The Cellar Bar for years. There is something that’s quite special about the space in the summer. When it is blazing hot outside, the air conditioning in this darkened basement seems especially cooling. The soft leather seats, the low lighting, and the ice cold drinks don’t quite add up to an earthen wine cellar, but this may be the closest thing that New York has.

Better yet, The Royalton is nearby, so it’s a great excuse for some Midtown hotel bar hopping. If it’s especially hot out, end the evening with a dip in the pool at The Grace. The swim-up bar will not only help protect you from the heat outside, it will splash some cold water on you in case you got too excited by The Cellar Bar’s list.

Sexy Summer Cocktails, adapted from The Cellar Bar:

PORN STARR (pictured)                                                     

• 3 ½ oz. Starr Rum
• 1 oz. Intrigue Liqueur
• Splash cranberry and pineapple juices
• Fill with passion fruit purée

Pour all ingredients into a shaker filled with ice and shake. Garnish with a Strawberry and serve in a Martini glass

FOREPLAY

• 1/3 X-Rated Fusion Liqueur
• 2/3 Mumm Champagne

Pour all ingredients into a shaker filled with ice and shake. Garnish with a Strawberry and serve in a Flute

There are two more recipes below the jump. The names might be saucy, but the link is safe for work.

Drink of the Week: Gin Cocktails with Beefeater 24

Rejoice! There’s a new gin in Drunktown! We recently stopped by the launch of Beefeater 24 to sample some cocktails (we do it for you, ladies and gentlemen). With a new vodka launching every .45 seconds (it’s only a matter of time before Bacon flavored evolves into Egg McMuffin flavored), we’re glad to see that there’s a steady stream of creative new gins coming down the pipeline. New vodkas are easy. Coming up with a subtly flavored new juniper mix that stands out from what’s on the market? That’s harder than kicking back those 5 martinis that we had at the party.

Beefeater 24 is on the lighter side of the gin spectrum. When served iced cold on its own (the true test of any gin), there is only a subtle hint of botanical flavor. Not that this is a bad thing. The tasting lexicon might not be so ubiquitous, but gins are just like scotches. Sometimes you’re looking for something light and easy, and other times you want to sink your teeth in to something meatier. Beefeater 24 pours an airy martini and adds a diaphanous touch of flavor to the standard gin and tonic. If you’re just in from the summer sweat and want something a bit stiffer than a prosecco, reach for a drink with this spirit (just don’t have 24 of them).

We’ve included some recipes that were served up at the party if you’re having trouble coming up with a drink of your own. Our favorite was the 24 Martini (how did you know?). The Lillet Blanc and the dab of Orange Bitters balance with the gin and provide a nice, savory touch. Luckily, if there are no mixers on hand, the 24 label pours nicely all on its own. We’ll leave you to go ahead and try out some of these mixes. We’re off to scour the globe for more new gins. It’s a rough job, but someone’s gotta do it.

Shifting Sands

(Adapted from a recipe by Sasha Petraske, Milk & Honey, New York)

1 & ½ oz Beefeater 24

1 & ½ oz Fresh Grapefruit Juice

¼ oz Fresh Lemon Juice

2 Bar Spoons of Maraschino Liqueur

Club Soda

1 grapefruit wedge, as garnish

Build ingredients into a high-ball filled with fresh ice. Top with Soda and garnish with a grapefruit twist.

24 Martini

5 Parts Beefeater 24

1 Part Lillet Blanc

2 Dashes of Regan’s Orange Bitters

Stirred and served up with a grapefruit twist.

Drink of the Week: Bloody Cocktails at Brother Jimmy's

We chronicled our excitement at the fact that favorite BBQ Joint Brother Jimmy’s introduced a Brunch menu at its Murray Hill location. On a particularly sunny (and hungover) Sunday afternoon we headed over to try out some southern-fried hangover remedies. Just as we suspected, their Chicken and Waffles didn’t disappoint. They were delicious and we were ready for a brunch cocktail after only a few bites. Time for our favorite Sunday afternoon activity: a Bloody Mary bender.

Served in a mason jar, Jimmy’s pours a solid Bloody Mary (pictured). Our favorite part was the green beans used as garnish. The Bloody Mary is so successful as a brunch cocktail because it gives off the illusion of healthiness. The more vegetables that are thrown in the better. Those little sprigs of green are great because they justify at least three rounds.

The real winner was their Bloody Beer. This mixture of Tomato Juice, Worcestershire, Fresh Lime, and Budweiser may seem scary when you read it on the menu, but it’s actually incredibly refreshing. Sometimes the vodka in a Bloody Mary can be a tad harsh on a hung over tummy, and the Bud in this (they’ll pour it with a different base beer if you ask) works like a stomach settling soda when mixed with the citrus and tomato. The Bloody Beer hits the spot, especially if you snag one of the outdoor tables on a sunny weekend afternoon.

You can mix these up at home, but then you’re missing out on the fun. The prices on their brunch menu are cheap enough to merit a trip out of your apartment. This Bro. Jimmy’s location was packed in the early afternoon, and everyone was daytime drinking. We’ve been trying to figure out the origin of the term “Sunday Funday”. Even if no one here could tell us where the phrase came from, they certainly showed us the definition. Pitchers flew around the room, music blared from the speakers, and we’re guessing that most of these folks were pleasantly passed out by 7pm.

Recipe: Bloody Beer (adapted from Brother Jimmy’s Brunch Menu):

Build in a Pint Glass –

Handful of Ice

½ Glass of Budweiser (or your beer of choice)

¼ Glass of tomato juice

Dash Tabasco

Dash Worcestershire

Juice from half a lime

Add all ingredients and stir before serving. Garnish with a lime slice. Preferably drink outdoors. On your 8^th, exclaim that “Sunday Funday is my most favorite day!” and head to your bedroom to pass out.

Drink of the Week: Tric-quila Cocktails at Mercadito Cantina

The other night, we headed over to Mercadito Cantina to get tipsy on Tric-quila.

What is Tric-quila, you ask? An asterisk on the menu defines it as “like tequila, but much better”. We chatted with Paul Tanguay and Tad Carducci of the Tippling Brothers, and they assured us that they’re not trying to pull one over on drinkers. The spirit is a secret sake blend, devised to mimic the bite and flavor of tequila. Since sake is allowed under the Cantina’s beer and wine license, the Tric-quila is a clever way to make “tequila” based cocktails without having to deal with the pesky business of getting shut down for violating liquor laws.

The question on every thirsty patron’s lip: does the propriety blend deliver? If the diners around us at the cozy tables were any indication, it does indeed. They knocked back cocktail after cocktail, seemingly none the wiser that the base wasn’t quite agave. We were in on the secret, but if we didn’t know the story behind Tric-quila, we would have been duped. The special sauce has a delicately crafted flavor and (brilliantly) some spice thrown in that brings about that after shot burn. The only clue would have been our hangover, the next morning. Tric-quila is about half as potent as the normal stuff, meaning we could still be productive the next day (i.e. have bloody marys at brunch) after one too many at dinner.

It also doesn’t hurt that the beverage bros came up with some excellent cocktail mixes to complement Mercadito’s tasty tacos. Our favorite was the Papa Low, a combination of Tric-quila, passion fruit, papalo, jalapeno, salt, and pepper. The lingering burn of the jalapeno was deftly extinguished by the cool breeze of the passion fruit. The Paper Daisy (pictured) was a Margarita-lite. The fresh lime, agave nectar, and orange flower essence combined with the Tric-quila to create a refreshing south-of-the-border libation that lacked the sickly sweet wallop of Margaritas slung down the block.

The Brothers (not blood relations but, after a few drinks, aren’t we all really family anyway?) plan to bottle the stuff and bring their cocktails to a beer and wine bar near you. For now, you’ll have to head over to The Cantina to enjoy. There are also wine and beer cocktails that you can try out as you feast on the restaurant’s unlimited taco deal ($21 on Sunday and Mondays, it’s a sin if you miss out on this). Inspired by the drinks, we suggest you try to turn dinner into a clever game of your own called Tric-your-friends-into-paying-the-bill.

Mercadito Cantina is located at 172 Avenue B (between 10^th and 11^th).