So, I don't have much time anymore to do much posting, with the infant son and all. This begs reporting, though...
River City has launched a new spirits portfolio. The big grumble amongst the bar-folk of consequence in this city is that we don't get to see the emerging spirits at the speed of the first-tier cities. It's simply a matter of market forces, really. Do you rollout in NYC, with it's population density or Louisville, Ky with its population density? NYC, of course...
It sucks, be we have to deal with being second-fiddle here.
The other day, I'm approached by Thomas Radmaker, who is spearheading a new spirits initiative for River City. He introduces himself and then places a bottle of the Pierre Ferrand Dry Curacao on the bar. I've read about this. David Wondrich, the Spirits Editor of Esquire Magazine and the preeminent authority on cocktail history, sat down with this lesser-known, but well-regarded cognac house and reverse-engineered the original curacao. Before society went all sugary with the stuff.
'I do this for a living- if you can get by me, you've got something.'
One sip = yes. My lord, so good! Really impressive, seriously. I've had this product behind my bar for two days and I've run through half a bottle. It's not that we're pushing it that hard- it's just that people have one drink with it, they happily order two more. We haven't even had time to get all creative with it. We are simply making:
2 ozs Bombay Saphire Gin
1/2 oz Dry Curacao
Expressed Lemon
(Stirred, always. Discard the Lemon peel- it looks horrible)
Think Jackie-O, in Paris!
At the APRON event, I will be offering the Dolin Vermouths. I had originally intended to make cocktails popular in the 20's that are still recognizable today. River City was kind enough to donate 3 bottles of both. I've changed my mind- we are just going to offer both vermouths, simply chilled (also time-appropriate.) Elegant, restrained- I'm hoping to change people's perspective on what fine vermouth is. I don't have to do anything to it- just place it on the bar like Mr Rademaker did with me.
The whole bit of this portfolio is serious business- the Rothman and Winter Liquers (Creme de Violette,) the Cocci de Torino Vermouth (all the rage right now,) Hayman's Old Tom Gin (been begging for this one for a couple of years now.)
Take note- River City just raised the bar in this city.