Electric Martini Shaker/Stirrer

Yes, this is it.

 

The jokes are too obvious. The end of civilization references are too easy.

There is almost nothing intelligent to say.

Flight of the Martinis

Last night (funny how posts that begin with "last night" often involve drinking) I met with a friend at Mixtura for cocktails and happy hour appetizers. Arriving early gave me the chance to think through ordering and read the cocktail menu instead of just ordering what I know.

And so I was confronted with the "Flight of the Martinis" choice. At first it seemed so bizarre that I did a double take. Then I thought it through and realized that it was exactly the absurd concept that would seduce the well intentioned happy hour reveler. I had to try it.

First, I know very well that the concept of mixing multiple types of hard liquor, particularly drinks with vodka, bourbon, and gin was a recipe for disaster. I knew this was going to result in a headache the next day (today). I was right.

You can tell by looking at the menu that someone has really embraced this concept of a Martini flight and offers ten different variations on the theme. Some combos, like the "Classics" I selected include drinks like a Manhattan that are not a Martini at all. Perhaps this does not really matter.

So the drinks came in three little Martini glass suspended in a nice metal holder. Just like a wine flight (I like wine flights).

I watched from my table while the bartender made the little drinks and he did a pretty straightforward job. Not sure if his proportions were right on given the size (3 oz) of the glasses, but I was in a good mood. In fact, too much vermouth with the Gin was the actual result.

Now I was seated before three cocktails and had to decide what to do. I worked left to right -- Vodka, Bourbon, Gin -- and drank them. I ate the cherry and the olive. I paced myself with water and it took me about 45 minutes to consume them all.

This was not a great experience. Moving from the taste of a Vodka Martini to a Manhattan and then to Gin does not really abide by any sensory excitement rule. One drink after the other numbs the tongue. After the first one it is time to not have another.

I would have been thrilled to be able to order a nice 3oz cocktail and leave it at that. I am fed up with mega size cocktails at trendy bars and appreciate well made and proportioned drinks (visit Vessel for excellent examples).

Martini flights are not a good idea. Please stop. Mixtura is a lovely restaurant and can make perfectly good cocktails and serve nice wine. Their food is excellent.

Yes, I have a headache.

Expand your vocabulary, feed the hungry

From my friend Jeff:

I Love You Thomas Keller!

My second night in Las Vegas meant a trip to Bouchon. I try and visit every time I am in Las Vegas. One of the great things about Bouchon is that the prices are very reasonable and the quality is usually higher than most other places in town (and the quality in Vegas is pretty high).

If you are not aware of Thomas Keller and his reputation as one of the greatest chefs alive, I will spare you the details. Just trust me on this one.

The most wonderful part of the meal at Bouchon was the excitement that began when the Sommelier dropped the info that Chef Keller was in the kitchen that evening. Well, I gushed like a school who just got invited to the set of High School Musical 3! My immediate reaction was to race into the kitchen like Remy and start scurrying around at his feet. Fortunately, sense prevailed and I was coherent enough to ask if I could get him to sign my menu.

The request was conveyed back to the powers that be and soon an official-looking restaurant manager campaign out and asked me how I would like the menu inscribed. Ever selfless and always thinking of others, I asked for it to be addressed to my wife Jen. She always comes first (well, usually).

With startling efficiency and aplomb the system was in motion and he returned with menu dutifully autographed. Hooray for Thomas Keller.

Shortly thereafter we saw him come out from the kitchen (we had a great bar table directly facing the entry to the kitchen) and survey his kingdom with a regal glance (he is much taller than his pictures convey as well as more handsome). We loved the saucy frisson of him being so close and our being able to watch.

The grand finale was him appearing again, this time in street clothes instead of his whites, and sitting down to dinner with someone at the table next to us. Oh what joy! He was going through the wine list picking something out. He was being served by staff that seemed both relaxed and hyper-sensitive to his presence. He was just another diner in his own culinary heaven.

Oh yeah, the dinner was killer.

Las Vegas meals

When I visit Las Vegas my top priority (outside of why I might be there in the first place, such as work) is where I will eat. Everyone knows how fantastic the restaurant scene in Las Vegas has become, and every time I am there it proves itself to me again.

I was in Las Vegas for the WOMMA conference. This was an useful event with moderately good content (except for the session at which I co-presented, which has amazing content) and very good networking and partner opportunities.

After a hard day at the conference it is time for a great meal with colleagues and clients. Not surprisingly, I got to make the decisions about where we would go both evenings. How freaking cool is that?

The first night we went to Nob Hill at the MGM Grand. This is one of Chef Michael Mina's restaurants and I am a huge fan. Many years ago Chef Mina was at Aqua in San Francisco and was the creator of my single favorite restaurant dish of all time, Black Mussel Souffle. I have eaten at his eponymous restaurant at the Bellagio and have his cookbook -- I am a fan of Mina.

Dinner surpassed my expectations. We opted for the tasting menu (which is often a more economical thing to do anyway -- after tables get appetizers and salads and mains and desserts it is often cheaper to go tasting) and worked our way through course after wonderful course. Before going into the dishes served, compliments have to go to Executive Chef Sven Mede. Chef Mina sets the vision and the centerpiece recipes, but execution on a daily basis is in the hands of the Executive Chef and his staff.

The first course was the Caviar Parfait. Frankly, this is just heaven. The ingredients are very familiar and staples of fine dining, but the dish comes together in a light and refreshing fashion that belies the rich flavors of the individuals elements.

Following the Parfait was the Lobster Pot Pie. Just go have one. Please. I am going to attempt to make it at home. I doubt I will come close in the first dozen tries, but practice makes perfect. This dish is exquisite because it elevates something that could be trite and mundane into something extraordinary. The lobster has found a warm and comfortable home in these pies.

After that was some chicken and some beef. Good, but sort of forgettable after the Lobster. I am dreaming of the lobster. Swimming with it.

Next time, dinner with Thomas Keller at Bouchon.

Bad Manhattans

I am growing pretty weary of bartenders making lousy Manhattans for me. It is not the most complex drink to mix, but I see the same mistakes over and again and that just frustrates me.

The other night in Las Vegas at The Rio (crappiest big hotel off the strip) was another typical example of a bad Manhattan. He pours the bourbon (I like Knob Creek), pours the Vermouth (too much), and then begins to shake. Ah ha, forgot the bitters. The poor bitters, so often forgotten. So essential to making the drink more than an unbalanced mixture of whiskey and wine.

Bitters are not hard to remember. Just a couple of dashes bring the while drink together and make it a perfect cocktail.

2oz Bourbon (Makers, Knob Creek, etc.)

1oz Sweet Vermouth

couple of dashes of Angostura Bitters and Blood Orange Bitters

Stir and serve in a cocktail (martini) glass. Can be served on the rocks if you would really like it. No maraschino cherry necessary, but a bourbon soaked cherry is fine.

Send the drinks back if they don't get it right.

Dedicated to the pursuit of drinking

How many times have you found a great bar and you swear you are going to go back and become a regular. Maybe you visit a few times but then other things get in the way. After a while you don't want to go back because no one will know you. Eventually you just stay away.

Blogging is a lot like that.

 

Our New Favorite Cocktail

I am calling it "Stolen Sweets" -- I took the recipe from Licorous in Seattle and then modified it a bit. They call theirs "Italian Rye" and it is an excellent tipple.

2 oz Rye

1/2 oz Sweet Vermouth

1 oz Tuaca

4 drops orange bitters

Stir with ice and then strain into a martini glass. Garnish with lemon twist (make sure you get that lemon skin oil onto the drink!)

Enjoy.