Settling into the bar at JJ’s Restaurant near the Plaza always prompts this question: Why don’t I come here more often? The bar looks just as it should, polished wood, curving around shelves stocked ceiling-high with about every good liquor you might want. The bartenders act just as they should, as welcoming and knowledgeable as… Continue Reading
The Ultimate Cocktail Challenge is all about matching spirits with cocktails, and Arturo Vera-Felicie, bar manager at The Rieger, last week earned a slice of bartender glory there. You wouldn’t know it from the press release, which simply states a drink called From Russia With Love made with Samogon Unaged Grape Spirit earned the Chairman’s… Continue Reading
Simple syrup is easy enough to make, but this “pot” on display at the Tonganoxie Community Historical Society’s museum puts my paltry efforts to shame. The pot’s instructions: Fill with sugar to center ridge. Add 2 gallons boiling water. Stir. My version #1: Combine equal parts sugar and water in a sauce pan, say a… Continue Reading
Mezcal. I’d read about it, but never given it much thought. Even after Doug Frost opined about its smokey richness back in, oh, 2007 or so. Even after Saveur published a killer article about it in 2009. Even after Ryan Maybee stocked Manifesto’s bar with it, and Beau Williams earned second place with his mezcal-based… Continue Reading
My first Manhattan was a lark. I ordered it at the now-defunct Paradise Cafe in Lawrence, way back in 1991, because I didn’t want a girly drink, and my husband assured me a Manhattan was anything but girly. He was right. Made with rye whiskey, it was all muscle, with just enough sweet vermouth and… Continue Reading