Saturday, May 16, 2009

The Patriot Sidecar

We knew that when Colleen stepped into the room wearing a flapper costume and Ryan a vintage motorcycle helmet, their drink was going to be one to remember. Not only were they there to make us a unique sidecar rendition, but they also taught us the history of the sidecar, complete with laminated information sheets and hand painted glasses.


According to Colleen their favorite version came "after many imaginative experiments and countless trips to Northern Virginia's ABC stores: From Brandy's to Cognacs to Grand Marnier's, and Cointreaus, to Vodkas, and lemons...even going so far to try lemon gelatos, Italian Ice, and Orange Creamcicles mixed in." They finally came to select a strong combination of pear infused Cognac and cardamon seeds.

Judges tasting notes include ""spice and pear together make it a good winter drink," and others believe that the flavors of the cardamon was a bit too strong for the sidecar as it was very herbaceous."

The combination of the pear cognac and cardamon was certainly a twist on the traditional sidecar, but nevertheless, an interesting drink to try.

Ingredients:

1 part pear infused Brandy or Cognac
1/4 part Grand Marnier
1/4 part fresh squeezed lemon juice
7 muddled cardamon seeds (remove the hull first)
Pear Slice (garnish)
red, white, and blue sugar

Preparation:
  1. Fill a martini glass and set aside to chill




  2. In a cocktail shaker, include ice, pear Cognac, Grand Marnier, lemon juice and cardamon seeds



  3. Shake
  4. Take the reserved martini glass and dump out the ice




  5. Rim the glass with lemon juice and sugar (in equal amounts red, white, and blue sugar)




  6. Pour contents of shaker in the glass
  7. Garnish with a pear slice

Tuesday, May 5, 2009

Classic Sidecar

Michael, as host, took it upon himself to set the night's par. His recipe was the classic sidecar from the earliest sources available, which led to a 1:1:1 ratio that is hardly used today. The classic sidecar, from circa 1922, was based on Cointreau, Cognac, and Lemon juice in equal portions, shaken and poured into a sugar-rimmed cocktail glass. Since the night would see many variations on this simple theme, it was important to make sure everyone knew the start from which all the creations would run wild.

The tasting notes from the night's judging included "very well executed classic", "very clean - loved the sugar", and "the essence of a sidecar!".

Ingredients:
1 part Cointreau
1 part Cognac
1 part Lemon juice
Sugar
Lemon rind (for garnish)
Ice

Preparation:

1. Fill Martini glass with ice to chill. Set aside.




2. Fill shaker with ice, add one ounce Cointreau, one ounce Cognac, and one ounce freshly squeezed lemon juice. Shake until the metal shaker is frosted on the outside.




3. Rim glass with lemon wedge, place in plate of confectioner's sugar to rim glass.

4. Empty ice used to cool glass, double-strain from shaker into glass. Garnish with a twist.




The classic sidecar is a drink that should be in every mixologist's bag of tricks because it becomes the base for a wide range of offshoots, including the margarita (tequila instead of cognac) and the daiquiri (rum instead of cognac).

Sunday, May 3, 2009

World Cocktail Week, May 6-13

The Society encourages everyone to celebrate World Cocktail Week, May 6-13. Several DC area venues are hosting events including:

Cocktail Cage Match - May 6th, 1 to 2pm
WAMU 88.5 FM
Tune in to WAMU’s Kojo Nnambi Show to hear a debate between Todd Thrasher of Restaurant Eve, PX and Derek M. Brown of the Gibson, SOVA on the merits of culinary cocktails versus classic cocktails.

Honoring D.C.s Greatest Bartender - May 6th, 3pm
Visit to the grave of George A. Williamson, legendary D.C. bartender and inventor of the Rickey.
For details, contact: Derek Brown

Bar Pilar - May 6th, 5 to 7pm
1833 14th St., NW
Washington, DC
Plymouth Gin Rickey Happy Hour with Adam Bernbach, DC's indigenous cocktail featuring Plymouth Gin.

PS7’s - May 7th, 5 to 8pm
777 Eye St., NW
Washington, DC
80's Happy Hour Remix - Gina Chersevani in promotion with Skyy Vodka will be remixing 80's cocktails to a new beat, with music provided by DJ Brian Miller! There will flare, fire, and fun with the help of fellow guild members Rachel Sergi from Zatinaya and Jason Strich from Rasika. Get out your hairspray and tight roll your jeans for an outrageous time.

The Warehouse Cafe - May 8th, 6 to 8pm
1021 7th St NW
Washington, DC
Punch Club Happy Hour, featuring classic punches by Dan Searing of Room 11

SOVA Espresso and Wine - May 9th, 7 to 9pm
1359 H St NE
Washington, DC
www.SovaDC.com
Featuring the Bay Area Philosopher and assorted Pisco cocktails with Pisco expert Melanie Asher and SOVA head bartender Jamie MacBain

The Gibson - May 10th, 6 to 8pm
2009 14th St., NW
Washington, DC
Tiffany's Tiki Happy Hour - We are offering a selection of three classic tiki drinks made by Tiffany Short.

Proof - May 11, 7pm
775 G St, NW
Washington, DC
www.ProofDC.com
Cocktail party and five-course dinner benefiting the Museum of the American Cocktail will kick off with a cocktail hour featuring passed hors d'oeuvres and five specialty cocktails created just for this event. Proof’s executive chef Haidar Karoum will prepare a five-course tasting menu that will be paired with five additional specialty cocktails.The city's top mixologists will create cocktails for the evening, including Adam Bernbach, Derek Brown, Gina Chersevani, Justin Guthrie, Owen Thomson, Todd Thrasher, Chantal Tseng, Rico Wisnor, Jill Zimorski, and Sebastian Zutant.
$145 per person
Contact: Karen Chan

Sonoma Lounge - May 12th, 6 to 9pm
223 Pennsylvania Ave., SE
Washington, DC
www.SonomaDC.com
Upstairs Happy Hour - Cucumber Milk Punch, along with other cocktails featuring Hendricks Gin by Justin Guthrie and Tom Street

Tabard Inn - May 13th, 10pm
1739 N Street, NW
Washington, DC
Reverse Happy Hour with Chantal Tseng - Featuring “May” cocktails by Chantal Tseng.