Best Bloody Mary "teaser" at Majid's

We had the pleasure of sitting at the bar tonight at Majid's. Stephen D was working the bar, and doing an incredible job. We had a teaser taste of an incredible Bloody Mary, that Stephen promised will be on the brunch starting soon.... I'm a little fuzzy on the correct combination, but I believe it had Gorganzola & blue cheese, along with a local pepper vodka.... quite fantastic, in fact... So thank you again for the jasmine scented glass, to the spoon of expresso simple syrup.. Will be back soon..
Paula B

I had Stephen's new tobacco Manhattan at Majid's last night, and it was outstanding.

Dang! Paula and David beat me to the post. I had planned a clever subject tag along the line of "The King and the Prince of Cocktails". The king being Stephen's incredible Sazerac. (often referred to the King of Cocktails). The prince in this story was to be Stephen of course.

My wife Robin and I also happened in to Majid's last night and ambled up to the bar. Robin asked for Stephen's version of a Bombay Saphire martini "the way it should be made" Stephen obliged with the Bombay, a perfect dose of Lillet Blanc vermouth (chilled), ingredients then stirred...not shaken, and the finishing touch of cut lemon peel whose oils were expertly sprayed over the drink and then run along the rim just for good measure. Robin's been drinking martinis for years and she nearly immediately put this one near the top.

I, on the other hand, prefer my drinks in rocks glasses made from caramel colored spirits and last night was in the mood for the Sazerac. I wouldn't normally order this drink from just any bar-keep because I wouldn't want the danger of them disappointing themselves or more importantly me. However, I had faith Stephen was up to the task. I was as right as I've ever been in my life - ever.

Stephen pulled off drinkable art. His execution and theater was perfect. But most importantly, the end product went beyond my expectations and exceeded even my highest previous ratings of this great original American libation. I won't try to describe how this drink was accomplished but I encourage you to go and see and taste for yourself.


We too enjoyed some of Stephen's other works including the upcoming gorgonzola/bleu cheese bloody mary mix along with the slight taste of his espresso syrup (and because I don't want to defile the bro-code, I wont be specific about a nice little taste of some "non-traditional" bourbon.) Don't ask - I'm not saying more.

Of course the evening was made all the more cozy by the ever effervescent host extradonnaire Majid himself. Majid dropped by to welcome us back in with his usual smile and handshake.

We hade a very nice evening.

As far as I'm concerned, Stephen is THE BOSS when it comes to anything bar related. His creativity is limitless. Until Stephen came along I never would have sat at a bar and said "... Oh I don't know, surprise me." but when Stephen is bar tending I can do just that. Wicked skills!

Thanks for the kind words, everyone- they really are the wind beneath my wings!

Paula- I am so glad you both enjoyed yourselves. As you can tell, I am one busy boy with the renewed interest in the cocktail program at Majid's. The cocktail revolution certainly has found its way into the mainstream and I get quite the kick out of all the people that are interested in the subject of spirits. As a person that has worked over the years, to promote craft bartending, I feel like the dog that finally caught the car.

(now what are you gonna do with it?)

David- it was so nice to meet you and your lovely wife! Welcome to the forum mate) Thanks so much for introducing yourself, I'd love to see you at the table again- through LHB or at Majid's.

Jeff- a) I love me some Robin, no offense! Bright-eyed optimists are my people, for sure. I was glad to meet the man behind the woman, as well.

(Peas-in-a-pod, you two)

I'm sure you watched my ears perk up when you made your orders. Then I smiled to myself. Ahh... these two drinks really define what bartenders are tring to redefine right now- the art of the slow cocktail and a return to the original technique of the classics. Sometimes it's like being a fish swimming upstream, but to those who know- these should be slow and highly-refined offerings. So appreciate the wait- it's worth it, promise!



Carla- you know I love you, dear! I always want to see more, not less of you. Once again, bright-eyed optimist and (referring back to an older post) 'one of the people who have enhanced my life over the years.'

The Bloody Mary Mix update: I ran it through a brunch session today and it was well-recieved. I used a shelf-stable locally-sourced mix from Papa's Pepper Patch. This is gonna be important, as I've seen some house mixes die. An interesting side-note. I used a fondue to produce this product and I'm seeing some reintegration of the cheese (little flecks of Blue Cheese.) Interesting. It seems the acids are doing much the same work as the acidulated water does in cheese making. I'm cool with that, unless it gets out of hand. I also think the next batch will back off the fondue just a tad to allow the tomato to come a little forward.

(we're almost there, promise)

I love me some Robin, no offense! Bright-eyed optimists are my people, for sure. I was glad to meet the man behind the woman, as well.

Aw Stephen, you say the sweetest things. And, I love, loved the martinis, especially the one with the Plymouth gin. I can't wait to come back and have another one!