A Muddled Thought

In an odd occurrence I recently came across an article on cocktails in an Airline Magazine while visiting family. The article described the author being introduced to the magic of cocktails after visiting PDT’s and ordering a Maker’s Mark, neat.

The author’s introduction came via PDT’s head mixologist, Jim Meehan. Jim, who after seeing the writer order bourbon, recommended he try PDTs take on an Old Fashioned, The Benton which is made utilizing bourbon infused bacon.

Jim and Don Lee are two of the cocktail guru’s behind the menu that has constantly drawn people to PDT’s night after night since it opened several years ago.
The writer of this article also made mention of a new drink that Jim’s been experimenting with dubbed the El Burro. As a lover of most of the ingredients that were mentioned (Absinthe, Tequila, and Ginger Beer) I had to see if I could obtain this recipe from Jim. He was kind enough to provide it to me.

El Burro
1.5 oz Siembra Azul Reposado Tequila
.75 oz Lime Juice
.75 oz Pineapple Juice
.25 oz Vieux Pontarlier Absinthe
.5 oz Simple Syrup
1 oz Ginger beer

Add all of the ingredients to a mixing glass, then add ice
Shake and strain into a Collins glass filled with ice
Garnish with a lime wheel and candied ginger
(Jim Meehan, Winter 2008)

While I’ve been to PDT’s numerous times in the past several years, I’ve never had the opportunity to try the infamous Cinema Highball that Don Lee devised. Somehow they’ve always been out of the infused Flor De Can Rum that Don uses in the recipe. So while I had Jim providing some of his secrets, he was also kind enough to ask Don about the recipe Cinema Highball.

Cinema Highball
2 oz Butter Popcorn Rum (Flor de Cana is recommended)
4 oz Coke
Build in a tall glass with ice.

Popcorn infusion
120g unsalted unbuttered popcorn
3 table spoons of melted clarified unsalted butter
infuse popcorn in white rum for 20 mins and strain
add melted butter to rum and infuse for 12 hours
place mixture in freezer and strain off solidified butter

The original article that inspired this post. Originally by Coleman Neary.

So as one of many fans of the Conference, a Death and Company cocktail, invented by Brian Miller and inspired by the Old Fashioned. In recent weeks I’ve been experimenting with my take on the drink.

Here’s the original recipe from Death and Company.

The Conference:

1/4 oz Demerara Sugar Syrup
1/2 oz Rittenhouse Bonded Rye (100 Proof)
1/2 oz Buffalo Trace Bourbon
1/2 oz Cognac
1/2 oz Calvados
2 Dashes Angostura Bitters
1 Dash Xocolatl Mole Bitters

My Take:

2 oz Gosling Black Seal

.5 Oz Tequila

.5 oz Velvet Falernum

2 Dashes Chocolate Extract

Or Dash Bittermans Xocolatl Mole Bitters

Shake with ice

Serve in old fashioned with one large cube

While talking to Phil Ward of Mayahuel and Death and Co., I decided to get his take on the recipe.

After trying it my way there were several other routes he took.

In the first go around, he decided to add some whiskey barrel bitters to my recipe, which brought some additional balance to the drink. At this point I still favored my version better.

Phil insisted on giving it another try, though this time changing up the ingredients a bit. As Phil is a big fan of Mescal, he decided to replace the tequila with Mescal.

This is something that i had previously tried this recipe at home using Mescal as well it didn’t seem to work as I had hoped it had. Though I was utilizing a bottle of Scorpion Mescal, which should probably be reserved for blender drinks and shots.

As a lover of Mescal, Phil decided to tweak the concept of the drink and mix up a few different ingredients for his final take on it.

Phil Ward’s Final Take-

All ingredients are equal parts. In other words ¾ of an Ounce

Antica

Los Danzante Mescal

Goslings Black Seal Rum

Marie Brizard White Cacao

Lime

Phi's Version of The Last Request

While this drink probably won’t make it to the Cocktail Menu at Mayahuel anytime soon, I figured I’d still give it an appropriate name. I’m still hopefully that Phil will at least let me pick the name if it does somehow become a featured choice. If that does happen, keeping with it’s Spanish influences, I’d suggest petición pasada which translates to “last request”.

For those interested in some of the more creative ways Veev Acai has been used throughout New York City , I’ve been able to obtain the following recipes for your home mixology experiments. Feel free to pick up a bottle of Veev at your local spirits establishment, or head over to one of these restaurants for a taste.

Restaurant-Empire
Cocktail-UWS Mojito
VeeV
Muddled lime and mint
Simple syrup

Restaurant-
The Eldridge
Cocktail:The Chrystie

1.5 oz VeeV
.5 oz Liquor 43
1 oz fresh pineapple juice
6 mint leaves
Simple syrup
Lime juice
Shaken and double strained over ice


Restaurant-Blue Smoke
Cocktail-Your Money Maker
2 oz VeeV
Pineapple juice
Splash of Canton

Restaurant-Village
Cocktail:VeeV Acai Village Regal
2 oz VeeV
1 oz Chambord
Lemon juice
Shaken and served on the rocks

Restaurant-Pastis
Cocktail-The Acai Mango Cooler
Veev
Fresh Mango Juice
Lemon
Agave Syrup
Club Soda
Restaurant-Southgate
Cocktail-The Cougar
Veev
Pomengranate Infused Tea with Spices
Topped with Champagne

Veev Acai, (pronounced ah-sigh-ee) seems to roll off the tongue once you figure out how to pronounce it that is.

The origins behind this spirit read like the plot of a future Indiana Jones movie, “Indiana Jones and the Secrets of Acai”.
Rumor has it that Courtney and Carter Reum discovered the acai berry’s while on exploring the jungles of Brazil.

Since the discovery, Veev as it was named has started popping in restaurants and cocktail lounges throughout the country.

Two of the more popular Veev based drinks are the VeeV-A-La Green and the Acai Bluberry Martini.

The Veev Ala Green-A Combination of Veev, Fresh Basil, Cucumber, Lemon and Simple Syrup

Acai Blueberry Martini-A Combination of Veev, Blueberry Infused Vodka and Lemonade

Akin to the pomegranates older brother, Acai actually has a higher level of antioxidants, in addition to containing equivalent levels of vitamins C, A, and E. The fruit also is known for giving an energy boost similar to caffeine. In addition to these benefits, Veev has taken the health benefits and brought them back to earth, by using an entirely green manufacturing process. The company behind the distilling process, Distilled Resources utilizes renewable wind energy to supply most of its power needs. This along with its four-column distillation process, which uses less power than standard pot, still based distillation, has allowed Veev take the tile of one of the most Eco-Friendly spirit producers in the country.

As a side note, for every bottle sold, Veev will donate a dollar towards saving the Rain Forest. So while savoring that next Veev Cocktail, you can feel good about it as you do your part to save the world one drink at a time.

Two weeks before Phil Ward (formerly one of the cocktail masterminds behind Death and Company) and Ravi DeRossi’s (Of the Bourgeois Pig, D&C,Desnuda and The Rabbit Club) new tequila and mescal influenced cocktail lounge is set to open, A Muddled Thought had the opportunity to sit down with Phil and discuss this new endeavor.

Upon walking into Mayahuel, it felt as if I was walking into a Speakeasy had they had existed decades ago in Mexico. Mayahuel, throughout its two floors continues to portray this feeling and impress.

Do these stairs lead to a certain tequila based fate?

The Upstairs Hideway

Complete with View of the Bar from Above

So who else is behind the bar at MayaHuel?

Some of the other talent includes alum from The Clover Club and The Flat Iron, Jim Kearns (formely of Freemans) as well as New York newcomer, Rob who hails from DC Based Restaurant, Me Jana and Kevin who originates from Williamsburg based hotel, Delmano.

Kevin and Rob creating tequila and mescal masterpieces.

Phil mentioned he has a few other possible tricks up his sleeves when he it comes to future cocktail offerings. The possibility of weekly specials labeled under the guise of a “The Fugitive Section”. This section would change on a weekly basis, allowing Phil and the rest of his staff to filter new cocktails into the mix for short periods.
Also while no plans for punch served in bowls(ala Clover Club) , the possibility of pitchers was hinted at.

The story behind the origin of the Cerveza Cockails. Phil mentioned that the idea for these originated when Ravi during his time at the Bourgeois Pig, came to him to create a cocktail menu, without using liquor. While the Bourgeois Pig serves wine, champagne and beer, it does not possess a liquor license . Phil was able to devise a menu of cocktails using these three components and in turn this gave birth to Mayahuel’s Cerveza Cocktails.

Más Punches and Cervesa Cocteles Por favor

As with any place that has Phil devising the concoctions that fill the menu, the bar is filled with a variety of unique ingredients. This includes home infusing all blanco tequila utilized in the cocktails, such as with Lapsang Tea.

The Home of Tequila and Mescal-The Bar at Mayahuel's

A Bottle of Home Brewed Lapsang Tea Infused El Jimador Blanco Tequila

A Lapsong Punch-Featuring Lapsang Infused Tequila, grapefruit and whiskey barrel bitters.

Git Ur Lapsang Souchong-Featuring Lapsang infused Tequila, agave nectar, and Tamarind Soda.

Putting the Finishing Touches on a Division Bell

The Final Product- A Division Bell-Featuring Joven Mescal, Aperol, Maraska and Maraschino, Lime and Grapefruit Peel

When asked to sum up Mayahuel, Phil is hoping people will think of his new home for not just amazing cocktails, but also for amazing food. Phil and Ravi managed to snag Chef Luis Gonzalez(Of Coffee Shop and Knickerbocker Bar and Grill) to design and shape the food offerings.

Mayahuel, named after the Aztec goddess, of Agave, who with her death gave life to the plant, and in the same tone, she’s now bringing new life to cocktails, with a little help from Phil.

Courtesy of Live the Lush Life Phil Ward’s Maya Huel Menu.

Scheduled to open in the beginning of May, we were able to obtain a preview of part of the menu from Maya Huel, the East Village’s newest cocktail den.

The Cocktail Menu at Maya Huel

Más Punches and Cervesa Cocteles Por favor

Strange Stirrings and Tea-killa Cocktails

For the past several weeks, I’ve been hearing rumors that Phil Ward, of Death and Company Fame is planning on opening up his own lounge in which most of the cocktails are to be tequila and mescal based.

After a great deal of digging I was able find out that this new cocktail den would be located on East 6th Street between 1st and 2nd Ave. I’ve been unable to find out when exactly the date,the doors would be open to the public, but have been told it would be sometime in May. After continuously hearing all these rumor infused tidbits, I decided to head down to East 6th and investigate for myself.

If the name, Mayahuel is any indication, once this place opens cocktail enthusiasts will not be disappointed. Mayahuel in Spanish is the female god most commonly associated with the maguey plant. Maguey is also the type edible caterpillar (yes you read that right) that frequently infests maguey and Agave plants, which are the basis for most forms of tequila and mezcal.

I was unable to get a peek inside, however I did seem that from the outside they were almost ready to open up.

I leave you with a picture of the outside of Maya Huel.

I can’t remember how the rest of the joke goes, but the Blue Owl recently unveiled it’s new Spring Cocktail Menu.

The Blue Owl is known mostly for it’s mellow relaxed vibe, fun atmosphere and it’s fun cocktails.

The bartenders in preparation decided to roll-up their sleeves and come up with some new beverages to help New Yorkers enjoy the warmth of spring, and make the most of the longer nights. For the next several months, in addition to it’s usual happy hour that runs most nights of the week from 5-8pm, Blue Owl will also have be offering extended cocktail specials until 10pm, each Wednesday.

During the unveiling, we had the chance to sample of a few of the cocktails below. So far our favorites have been, The Morisco Sour and The Barrelhouse Fizz.

The Morisco Sour- Bar Sol Pisco, Marie Brizard Crème de Banane & coconut water

The Barnstormer- Martin Millers Gin, Cherry Heering, Muddled Cherries &Rose Water; garnished with a fresh cherry

The Barrelhouse Fizz -Muddled Raspberries, Hayman’s Old Tom Gin, Velvet Falernum, Dash of soda garnished with a raspberry

The Rube- Plymouth Sloe Gin, Lillet Rouge & fresh Orange Juice, garnished with an orange slice

See More of Blue Owl’s Spring Menu Below:

Blue Owl- DH Krahn Gin, maraschino liqueur, Crème de Violette, fresh lemon Juice. shaken, served straight up garnished with a Maraschino Liqueur macerated cherry.

Ellison Cocktail- Hendrick’s Cucumber and Rose Petal-infused Gin, muddled mint and cucumber, fresh lime-juice, with a dash of bitters. Shaken and served up, garnished with a slice of cucumber

The Madero- Milagro Tequila, Green Chartreuse, Cointreau, Agave syrup,cilantro & fresh lime juice
The Marpessa -Cabana Cachaca, Orchard Pear liqueur, Aloe Vera extract, fresh lemon juice

The Kipspringer – Bols Genever, Dolin Bianco Vermouth, Orange flower water, Orange bitters, garnished with an orange twist

Rucker Gimlet – Hanger One Lime vodka, Pepper-infused Apple liqueur, fresh lime juice, shaken and served up with a Demerara sugar rim.

The Straphanger- Plymouth Gin, Pimm’s, Muddled Fresh Strawberries, Sparkling wine float.

The Nostromo – Zubrowka Bison Grass vodka, Berentzen apple liqueur, a dash of Aperol, Fresh Orange Juice, served up garnished with an Orange twist.
From the novel by the Polish author, Joseph Conrad.

The Flapper – Citrus-flavored vodka, lemongrass-infused vermouth, ginger syrup served over ice with a splash of soda and a dash of lemon bitters.

Following up their March Monday night pairing of scotch and homemade butterscotch donuts, Atria is offering New Yorkers, what could be a first. Each Monday, in the month of April, Atria is offering a sampling of vintage wines and champagnes without attaching the usual high price
tags.

Nic offering his thoughts on a bottle.

I had the opportunity to speak with Nic Bradley, Atria’s Wine Director regarding this new offering. The idea of this came to him, when looking through the restaurant’s wine collection with the realization that unlike some restaurants who normally only possess one or two bottles of most vintage wines, they were in the unique and lucky situation to have an ample supply of some rare and vintage bottles.

With the recession affecting restaurant goers purchasing decisions when it comes to the higher end wine offerings, Nic as both as a wine enthusiast and wine director is hoping to attract both avid wine collectors as well as introducing a new audience to the experience of tasting and appreciating vintage wines.

Nic gave me a preview of some of the specific vintages he plans to offer over the course of the next several weeks.

Monday April 13th:- California Cabernet
Heitz 1976
Peter Michael Les Pavots, Knights Valley 2005

The Vintages of Atria's April 13th Offering

Monday April 19th:-Bordeux
Chateau Latour 1976
Chateu Cos D’estournel 1970

Monday April 26th: White Burgundy
Michel Niellon Grand Cru-2003
Dumaine Du Duc De Magenta- Louis Jadot “Clos de La Garenne” 2004

In addition from now until the end of August, any bottle that is part of Atria’s Prestige Collection will be offered to customers at 50% off the listed price.

The Prestige Collection-Part 1

The Prestige Collection-Part 2

Nic feels this will present the average New Yorker with an extended opportunity to experience bottles of wine and champagne that they might not normally have the opportunity to afford and experience.

Some tips for selecting wine when at a restaurant-

Things to think about that will assist the sommelier in making a best suggestion:

Do you want something heavy or light?

Are you looking for something with a fruity tone or an earthy tone?

Have a defined price point. Whether it’s between $60-$100 or $300-$600, know what your willing to spend. This will allow the sommelier to narrow down your choices and provide you with his best suggestions.

Location-The lower east side area of Manhattan.

The scene- a nondescript door next to a fortune teller.

The only indication of anything out of the norm is a dangling white star above the door. Placed in a way that conjures up images of mistletoe hanging around Christmas.

You walk into this place not knowing what to expect.

You’re greeted by a small bar with a few randomly scattered patrons. On initial glance, it seems to be reminiscent of most other bars, you’ve been to before, you continue on past the bar and up a small flight of stairs. Your presented with several wooden booths, or if you’re with a large group of people, the back room seems to be the right fit.

Welcome to White Star- Another bar in the ever-expanding Sasha Petraske, cocktail empire. The man behind the original NYC speakeasy,Milk & Honey, he opened White Star in August 2008. Originally meant to focus on Absinthe,and sipping liquors such as Whiskey and Scotch, the menu was revamped several months ago to incorporate some of Sasha’s signature creativity

The menu, is presented on a clipboard.

One page dedicated to cocktails

And another covering the Absinthe Selection

In the corner of the backroom, the eye of a La Fee Absinthe Fountain eerily watches as you partake in your nectar of choice.

In attempt to pay homage to the Absinthe inspired roots of White Star, we ordered a few different drinks that incorporated Absinthe as a main component.

The Waldorf- Sweet Vermouth, Sazerac Rye Whiskey and Absinthe

The Purgatorio- Prosecco and Kublar Absinthe

The Seafizz-A combination of Abinstihe, Seltzer, Eggwhite and Lemon Juice

Absinthe Sampling

The mansithe(Marilyn Manson’s own brand of Absinthe) and Duplais(originating from Switzerland)

Whereas Little Branch, feels like the easy accessible version of Milk and Honey, White Star somehow manages to give off that same classic vibe yet, at the same time is reminiscent of your neighborhood pub. What if your local pub happened to be manned by one of the best mixologists in the country from time to time? (Sasha’s still rumored to work his magic on Mondays).

Editors Note: As we concentrated on cocktails during this trip, we plan to go back and further sample more of the absinthe selection.