To Be a Dash, Or Not to Be a Dash... The Ranting of a Cocktail Nerd

READER BEWARE!!! This post is on intergalactic levels of NERDness! It's intended to help those worried about making consistently good drinks. If you're one such person, read on. Otherwise, if you'd like to take things easy, and enjoy something a bit less nerdy, FEAST YOUR EYES on THISSS!

Wow... back on topic... Where was I? Nerds... bitters... Yep!

At Eldo, we're becoming more and more aware of the pre-prohibition bartender's long-lost techniques, as well as the modern folks who pledge to continue the efforts of their predecessors. The goal? Bring the profession back to common knowledge as a true craft.

At Eldo, we took a major step when we created Housemade Bitters. Although, this only sparked another big concern: Accurate Measurement.

Making a quality cocktail is no challenge. All ya do is follow a recipe, right!?! Try making that cocktail consistently good... Say a hundred or so back-2-back-2-back-2... Then, try to teach a group of people how to make that cocktail, and tell me if they're able to create the drink exactly as you, or each other do... A slight adjustment to the amount of booze, syrup, or citrus will dramatically change the quality of a drink. This is why we jigger when constructing drinks. This principle is easily understood when dealing with the cocktail world's most EXTREME – yes, I used extreme – ingredient: BITTERS (it's like Mountain Dew to the Sky-Diving industry... sorta)

That being said, many of the greatest cocktail recipes require bitters for good reason. There's no doubt they have a profound influence on the flavor of a cocktail. Only one drop (not a dash!) will enhance – or ruin – the flavor of a drink. So, it's no wonder that the folks who make bitters use dasher lids to control the amount dispensed from their bottles.

When it came time to bottle our bitters, we used eye droppers. But how does a dropper equate to a dasher? Mmmmm...

Experiment 1: How many drops are in a Dash?

We started by saving the SECOND of two consecutive dashes in a measuring cup. Why the second? Because, the first dash was consistently smaller – roughly half the size.

Then, we used a small eye dropper (one that fits a 2 oz droppper vile) to soak up the dash. One dash was the maximum capacity of a full draw (roughly 25 drops). We tested several different dashes to be sure. Each was the same result! This was great for us because it guaranteed that the full draw of an eye dropper was "A Dash" -- Or was it...

Somewhere along the experiment, I discussed the topic with a friend in the industry, and he had to go and drop a bomb on our little party. NOT LIKE THAT... you have filthy minds! No, no, no... He pointed out that different brands of bitters use different size lids! To which I reply, "WHAT THE DEUCE!"

Experiment 2: How many dashes are in a fluid oz.?

We started by using a 10 oz bottle of Angostura. We averaged 32 dashes per oz. Then, we tested a different brand of bitters. 32 dashes out of a 4.5 oz Peychaud's bottle was less than the Angostura. We checked a 4 oz bottle of Angostura. 32 dashes from the smaller ango yielded significantly LESS! Crazy! And ALL the lid's openings were different radius, too. (kinda hard to tell in the pics, though)

Imagine how this could change the quality of your drinks. Let's say we have two different size bottles of the same bitters, in two side-by-side service wells. You could order the exact same cocktail as your buddy from a different bartender and, even if they were made in the exact same method, they would taste significantly different. This becomes crucial when our most popular menu item at Eldo, the moscow mule, requires angostura bitters. Shit!

Our solution? bake a cake! Well, not really, but sorta... So, what would you do if you had a pretty good idea how many folks were comin' to your party? PREpare FOOD, right!!! Now, that we have a fairly good idea that 32 dashes were in a fluid oz, we can make a big Ole' batch of a mixed drink, and divide it up for our friends (like a cake, get it! Nerd). Aka PUNCH.

On the other hand, it's pretty unreasonable if we make a big old thing of sauce that nobody wants to drink. So, are there other means for being precise when dashing? (Loaded Question)

We already talked about the eye dropper. But that can be a pain when you're haulin' out cocktails for a massive line-up of drooling, cocktail-thirsty minions. Here's a fancy alternative: Japanese Dasher Bottles

These bad boys are remarkably accurate. They're roughly half a standard dash (if the Angostura 10 oz is our standard). Even the first dash is identical to the second. In the below pic, the left is one dash of Angostura, and the left is two dashes from the Japanese dasher.

If you're interested in Japanese dashers, hit up Cocktail Kingdom. They have a bunch of options, although they're worth a bit of coin. However, if accuracy is your thing, they're well worth the $$$.

In closing, here's an appendix of our findings. Hope they help! Also, feel free to test for yourself! If you discover an error in our results, by all means, we'll rep your findings. A great place to start? We didn't test how different levels of liquid in the dasher bottle change the amount dispensed. Hmmmmmm...

1 Liter = 33.8 oz
750ml = 25.4 oz
32 dashes = 1 oz

8 barspoons = 1 oz

1 dash = 1/4 bar spoon
apprx 25 drops = 1 dash

And for giggles, 1 lb (room temperature) limes = 6 oz juice... (FYI, cold limes/lemons will yield 1/3 less juice)

One major detail has been left out... all these numbers and science-type-things-and-stuff are only means to prepare. They grant a bartender time when making complex cocktails. They do nothing to help a server enact charisma, or win regulars. Now, that's a whole other post all togetha...

Nerd, OUT!

- Anthony

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This post is dedicated to the tireless efforts of a true craftsmen: Don Lee. Of PDT fame, Mr. Lee now meticulously monitors the outstanding program at Momofuku Ssam. He is passionate, organized, and systematic beyond belief. Every question I ask, he answers with patience. A modern professional working hard, without thanks, to rekindle a forgotten craft. Thank you, Don, for paving our way!

OP: ELDo BITTERS (aka Schmidtters)

On a recent trip to Chicago, I was lucky enough to check out an awesome cocktail lounge: The Violet Hour. If you happen to be in Chi-Town, I highly suggest you mozy up to the bar and let the good people behind the stick work their magic.

While there, I was inspired. Ya see, they feature more than 30 housemade varieties of cocktail bitters.

"Why bitters?" I asked.

Mike Ryan, one of their esteemed staff members replied, "It's the salt & pepper of cocktails."

Well put, sir!

That being said, I had to create our own little batch at ELDo. I mean what's a cocktail bar without housemade bitters, right? (read as: another way for Anthony to fool around and experiment on weird shit) :)

So, with the guidance of our new friends from the Violet Hour, and several OUTSTANDING bloggers (namely, this guy, this guy, and this guy... not to mention this awesome convo on eGullet) I set out on my maiden "bitters making" voyage. The experiment proceeded as follows...



Gentian 2.5 g
Calamus 1/2 oz
Star anise (4)
Cinnamon (1 stick)
Whole Clove (10)
Ginger (dried) 1/2 oz
Cardamom 1/2 oz
Coriander 1/4 oz
Juniper (whole) 1/4 oz

The above ingredients were set to rest in 750ml of base spirit for two weeks. We tested two base spirits: Rittenhouse Rye (bottled in bond - 100 prf) as well as Wray & Nephew Overproof Rum. The high proof spirits help extract the flavor from the ingredients. They also add their own unique flavor (hence the two-spirit test). We shook the jars once daily to agitate the mix and help the maceration.



After a week the color of the rum mix really started to darken:



After two weeks, we filtered the stuff through a britta and added simple syrup (1:1, sugar:water - didn't want to over sweeten the deal) to bring down the proof and round off the flavors. When I made the simple syrup I first boiled the leftover bits and twigs from the maceration. Then, I filtered and added equal parts sugar.

The Result?





I'm very excited to announce, 'they're Not that bad!!!' I was expecting something much worse. Granted, I had a couple of the best teachers a guy could get.

Now, they aren't exactly the greatest either... the star anise is too dominant. The clove is somewhat lost. And a bit more cinnamon might not hurt. I think the whiskey is better than the rum, but I'm the minority... most dig the rum. In the next batch I'm planning to add a couple more herbs/spices that compliment each other while adding some complexity. I'm also planning a little orange bitters experiment, too.

How might you change the recipe?
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And a cocktail to complete the test?

Schmidtters and Rye OLD FASHIONED - has a nice ring to it, huh

2 barspoons simple syrup (1:1... preferably the leftover syrup from the batch)
4 dashes Schmidtters (Rye base)
2 oz Rye Whiskey

Add ingredients and Ice to a double old-fashioned glass. Stir. Taste. Garnish with Lemon zest. Enjoy.




Happy drinking and Happy Holidays, y'all!

- Anthony Schmidt



PS: if you're trying this recipe at home, some of the ingredients can be tough to find. Here in SD, if you're impatient (like me) there's a great little herb/spice shop called In Harmony. Another shop, Tenzin Momo, will have everything you could ever need at screamin' deals, but they're in Seattle. Either way, you'll be set //// Have Fun and let me know how your experiment goes!

Sazerac 18yr rated #1 by Whiskey Bible

The Sazerac 18yr vintage rye whiskey was just named the Best Whiskey of 2009 by the Whiskey bible

This is kind of a landmark event in the Whisky industry. It's the first time the annual publication has afforded a Rye whiskey the honors of "Best in the World," an honor typically afforded to scotch. This further emphasizes the worldwide recognition of rye whiskey. As the article describes, Rye was THE whiskey of choice before prohibition. Following prohibition, the major marketing campaigns of Vodka – a flavorless spirit must rely on crafty marketing as opposed a testament to quality – quickly influenced bourbon manufacturers. Those manufacturers would quickly become profitable enough to purchase and control the weaker, prohibition-stung, rye distillers and effectively manipulate the industry in the favor of bourbon.

Why is this award a big deal for ELDo in particular? For starters, we offer the Sazerac 18. Also, any recognition rye whiskey can acquire is good for the cocktail industry. Over our last two menu rotations, we've switched gears and now focus more on rye whiskey.

Why is a rye whiskey so important in cocktails? When compared to the rather smooth and sweet notes of bourbon, the spicier/dynamic flavor of rye whiskey stands up against competing flavors. When using several modifiers in a cocktail – e.g., citrus juice/zest, syrups, vermouth, bitters, liqueurs, etc. – the rye's flavor will remain distinct, imparting maximum deliciousness. Without a doubt, rye whiskey will be one of the – hopefully theeeee – most coveted spirit(s) of the next decade. Let's do our best to help this become a reality.

We're not the only folks yapping about the ressurection... The NY Times, LA Times, SF Chronicle have all chimed in, as well as various cocktail blogs (notably the blind tasting efforts of Mr. Clarke at Cocktail Chronicle and Mr. Huegel of Drink Dogma... both present bars with essential details for stocking).

Now, let's get back to the cocktails...

Here's our latest Rye menu offering:

BUSTER BROWN

3/4 oz Lemon Juice
1/2 oz rich simple syrup
2 oz Rye whiskey
1 dash Angostura Orange bitters
Preparation: Shake and strain into a chilled cocktail coupe. Garnish with a lemon zest and serve with a big smile!
Notes: Got this recipe from David Embury's outstanding bartender's guide 'The Fine Art of Mixing Drinks' (an essential purchase for any aspiring bartender!!!)



What're some tasty rye cocktails you've tried lately?

xoxo

- ELDo

Appleton tastes good

Last week, we had a great rum tasting with Appleton Rum and Willy Shine from Contemporary Cocktails Inc.

Here's a the rest of the photos from the event...

And here's the list of cocktails they were foolin' with (very delicious! Particularly, the Dub Treo)

Dub Treo
1.5oz Appleton Estate Reserve
.75oz Carpano Antica
.75oz Aperol
Dash of whiskey barrel aged bitters
Garnish: Orange Flame
Glass: Cocktail glass
PREP: Build all ingredients over ice, stir till freezing and strain into a chilled coop glass and garnish



Appleton-Ting
1.5oz Appleton Estate Reserve
Juice of half a lime
Bar spoon Agave nectar (1-1)
Ting (Jamaican grapefruit soda) -- VERY IMPORTANT!
Garnish: Lemon thyme or pink grapefruit skin
Glass: Highball
PREP: Build in the highball glass



Reserve Luxury Daiquri
2oz Appleton Estate Reserve
1oz Demerara syrup (1-1)
1oz Fresh lime juice
1 blackberry
.5 Pom Wonderful
1 Bar spoon Maraschino liquor (luxardo)
Garnish: Lime wheel
Glass: Cocktail glass
PREP: Muddle the blackberry build the rest of the ingredients shake and strain into a chilled coop glass and garnish

EL(Do) Falernum #1

So, the fall menu has brought us to new reaches of cocktail nerdery...

FALERNUM!!

This awesome liqueur is a staple to those seeking expertise in tiki cocktails. However, we're interested in it for other reasons.

Ya see, a major flavor component in falernum is its spices: clove and star anise (some will add others - This is where you take creative license). What better way to usher in the fall/winter with a spiced beverage?

There's several brands of pre-packaged falernum, but, as usual, our curiosity is taking over – we gotta make the stuff from scratch!

So, next step – find a recipe!

For our first attempt we're using RumDood's latest concoction. Homeboy is one of few elite internet gurus on all things tiki/rum. And his falernum recipe? It's relatively basic and obviously well-researched, not to mention, it sounds really tasty! Check it:

RumDood’s Falernum #2

• 8 oz Wray & Nephew Overproof Rum
• 2 oz Lemonhart 151 Rum
• 2 oz (by weight) minced or shredded ginger
• Zest of 8 limes
• 40 whole cloves
• 2 anise stars

Combine the above ingredients in a jar or bottle and let sit/steep for 24 hours After steeping, strain the contents of the jar through cheesecloth or a coffee filter – making sure to squeeze and ring all liquid out of the solid ingredients. Then add the following ingredients to the jar:

14 oz Simple Syrup (2:1 sugar to water, cold-process)
.25 tsp Almond Extract
3.5 oz Fresh Lime Juice
1 oz Fresh Lemon Juice

Shake the new mixture good and hard until everything is thoroughly mixed and you have a greenish-yellow mixture. It’s ready to be used right away!

Unfortunately, we couldn't get our paws on the Lemon Hart 151 before our impulsive tendencies set in! We substituted an extra oz of Wray/Nephew as well as an oz of another Demerara rum: El Dorado Rhum 12yr. As RumDood mentions, folks will often number their falernum... since it isn't quite the same as the Dood's recipe, we'll be naming this potion EL(DO) FALERNUM #1. ha

PS: we're rookies when it comes to this process. Any advice is welcome. If you have any experience in homemade liqueurs and/or falernum, give a shout

PPS: if you'd like to learn a bit more about the history of the stuff, check out Darcy O'Neil's post about what might be the first use of the stuff

_________________________________________

Just unleashed that little jar of tropical fury – WOW – it's fragrant to say the least!! The anise was a perfect touch and definitely adds spicy notes. The ginger takes a backseat to the cloves and lime, but, again, that star anise brings a dynamic aroma and drinking experience. Props Mr. Dood. The stuff is good alone over ice, but we've opted to test a classic cocktail recipe:

Corn 'N Oil

3/4 oz Falernum

3/4 oz Fresh Lime juice

2 oz Dark Rum – "Oil" – we used Goslings

Shake and strain over ice. It's tradition to squeeze half a lime for the juice and garnish with the spent lime half. We used a fresh wedge. The ratio of Falernum to Rum is different all over. Velvet Falernum, a pre-packaged brand, recommends 3:1 Falernum to rum. Barf (Unless you have a strong urge for sugar, that's a tough one to swallow)!

The result? Basic and delicious! The spices still linger!! It's the perfect beverage for a San Diego Holiday season... imagine another 75 degree San Diego turkey day with one of these bad boys in your mit. Yum! Pair it with some spiced pie, maybe pumpkin, and prepare your friends cuz the mind-blowing is about to start

It apparently originated in Barbados. Can't get a confirmation on that, though. And we're not to sure why the "Corn" – if you have details, fill us in!

Happy mixing - and thanks again to RumDood for the awesome recipe

- ELDo

Mixology 101, ep. 2... Jack Rose

So, tomorrow morning will be our second episode of what the 91x Morning Show is calling Mixology 101. We'll be shakin' up another pre-prohibition classic cocktail: the Jack Rose.

Because we'll probably spend most of our air time talking shop with the morning show motley crew, we wanted to share some background on this most excellent American cocktail...

We saught out the good Dr. Wondrich for insight on this one... in his book, Imbibe! (which is very worth reading if you're into American history and/or BOOZE), he sites the origin of this cocktail dating back to the days of the infamous Cocktail Bill Boothby (he was first to print a recipe in 1905). He goes on to explain a possible origin, including a couple tall tails about the mob and/or wily caterers. But, the namesake of this one more than likely comes from its ingredients. Apple Brandy was the base spirit, and was/is known as applejack. The use of grenadine imparted a rose color. Hence, Jack Rose. Wondrich encourages the use of lime juice (ala Jaques Straub's 1914 Recipe in Drinks). We preferred old Boothby's incantation. So, without further adieu...

Ingredients:

• 1 1/2 oz Laird's Apple Jack Bottled-in-Bond*
• 1/2 oz FRESHLY SQUEEZED Lemon Juice
• 1/2 oz Grenadine (and not the store bought $#!T... see the notes about proper grenadine)**

Preparation:

• Add all ingredients to a mixing glass (aka a pint glass), top with a good shaker tin and shake like hell with some fresh Ice. Then, strain (we use the oxo strainers) into a chilled glass***. Garnish with a lemon zest (Jeffrey Morgenthaler explains better than we could) and serve your liquid history lesson with an enormous grin.

Notes:

*The "bottle-in-bond" part is VERY IMPORTANT. It shows that the spirit was created, from harvesting apples to distillation, in the confines of the Laird & Co distillery. It also assures that the spirit was barreled at a low proof and bottled at a HIGH proof, which is good because the apple flavor comes through while the alcohol helps open the other ingredient's aromas.

**The BEST and easiest homemade grenadine recipe is one created by Paul Clarke for Imbibe Magazine - Check it here - If you wanna blow your guest's minds! It's 100% mandatory you use this recipe, or one like it. The texture and flavor it imparts screams LEGIT!

***Before adding the ingredients, set aside a cocktail glass and fill it with cracked ice and a bit of water. By the time you're done shaking it will be chilled and ready for service. Dump the ice water, and fill the glass with the SAUCE!

Sláinte

I wanna make Ginger Syrup @ EL||D, but...

Hello internet!! Hope you're doing well. Thanks for all the great bits of information. Now, will ya do me a favor? Please, pass along the following recipe! It was a pain in the @$$ finding a decent recipe for Ginger Syrup. I took my curiosity to the Streets (aka twitter), and asked some distant friends (aka people I'm stalking) how to make the stuff. One esteemed mixologist in particular, Jamie Boudreau of Vessel, wrote back...

@eldoradobar lots and lots of ginger. 2:1 sugar:water. add peppercorns and lemon zest

AWESOME!!! But, what about the directions, Mr. @JamieBoudreau? Or Measurments? I didn't care. Confident I could figure this out, I was off... I grabbed some ginger from EL||D's fridge, the sauce pan, the electric stove, some unrefined sugar, and lemon... No Pepper, though... Who cares! I was determined!

I peeled the ginger and gave the ginger root a quick slice job, then lobbed it in the pot with the water and lemon peel. After cooking that down for a bit, I fine-strained the now ginger-ish water and added the sugar, stirring until dissolved. Booyaa!! Well, not quite... It tasted like molasses! no ginger flavor, at all!! I was bummed, but not defeated...

This morning I popped outta bed on a mission!! I was going to finish this recipe if it was the last thing I did!!! Why? because my integrity was at Stake!!! :)) but also because the syrup would function as a base for a ginger ale (which costs a pretty penny these days! even for the super-processed crap they sell - wtf). I figure a major function of being a proficient manager is making the most of the work environment so staff can spend more time welcoming and serving patrons. The syrup would help monetarily, as well as help reduce the time needed to make a cocktail (no more muddling and fine straining ginger!).

Sorry for the detour... where was I? Oh yeah -- REVENGE!!!

...Out of front door --> straight to whole foods --> immediate right into produce isle --> 2 lbs of organic ginger root, X --> organic lemons, X --> peppercorns, X --> organic cane sugar, X --> Peanut Butter Puffins and a 22 oz of Damnation, X!!! (I'm a total impulse buyer) --> Home...

here was my recipe:

3 (PACKED) cups thinly sliced ginger root - peel and all

4 cups water

2 Tbsp whole peppercorns

Zest of one lemon

3 cups Sugar

Notes: lob all ingredients into a sturdy, thick bottomed pot over low heat... simmer with lid on for an hour. Fine strain water, separating leftover ginger out the pot (I used a french press - VERY helpful!). The water had reduced to 3 cups... Then I added sugar and stirred on low heat until the grains were completely dissolved. I only used 1:1 sugar:water - Sorry, Boudreau - the unrefined sugar contributed a deterring flavor. Booyaa? YES! But, how does it taste? I think it's pretty dope! It has a distinct spiciness and ginger flavor, but I haven't tested it in a cocktail, yet...

What should I try it with? Obviously, a mule and a mojito right!?!

What unique ginger cocktails do you love?

Now, this recipe isn't exactly finished. In fact, it isn't remotely close to being finished. I still need to refine it to the point that anyone on the staff can easily create the concoction and replace the syrup behind the bar. But that's a completely different beast of a post. Oh, and just received this from Boudreau:

@eldoradobar Cook everything in boiling water. Add sugar. Stir until dissolved. Take off heat and let steep

Well, I guess I might be back to the drawing board. In the meantime, I wanna extend some gratitude to Jamie! Without people like him, and this here innerweb thing, El Dorado would be just another beer and shot disaster. Instead, I can comfortably/confidently ask my heroes quetions (you know you're in a weird place when your heroes are bartenders) from my desk at home and get recipes to the eventual success of EL||D! Props Internet! Hopefully another bar manager will find this post and use the recipe to their advantage. If you have any cool recipes, syrup or not, pass 'em along! I'm always experimenting. One of those ideas could very well be on EL||D's next menu revision! And while you're at it, give this recipe a try and lemme know how ya like it!

have a great weekend, y'all

- A

From Blogs to Booze and Back Again...

Tomorrow afternoon, I'm delivering a presentation which supports blogging. I'm offering this brief presentation to the Food & Beverage Association of San Diego (FBASD). So, I'm gonna try and convince a group of restaurant, bar, nightclub, food and liquor purveyors, etc., that blogging leads to healthy business.

But, I don't wanna talk about that. I wanna talk about what I wanna talk about!!

Sound like a brat? Well, maybe... I'm just really excited about some recent experiences. I'm also really excited to discuss my recent experiences! However, I'm siting at my desk... It's 3am (actually, 6am after my final edit)... Who am I gonna talk to? Nobody is on AIM or Facebook/Twitter... I suppose this blog post should suffice. If you don't mind, I'd like to tell you a story about the last couple days of my life ~

The story begins with a recent trip to Starlite. I was attracted to this Cocktail Lounge/Restaurant because I received a tip that they feature one of San Diego's best bourbon portfolios. Why am I interested in Bourbon? Following a brief education on the background, development, and recipes of the various bourbon and rye whiskey variations, I began understanding and TASTING why Bourbon is so delicious. Therefore, after a lovely lady friend suggested we share conversation and cocktails, I suggested Starlite... (Enter Bar) After enjoying an Old Fashioned, I noticed they offered some unique bitters. In fact, they claimed to craft their bitters in house! For those curious why I'm so interested in bitters, you only need a taste of a classic Rye Old Fashioned to understand that bitters enhances the enjoyment of a good whiskey. However, Starlite up'ed the ante by creating a modification - brandy cherry, vanilla bitters!! Can I just say: GOOD!!! It's awesome! And needed to know why... so, I inquired. When the bartender noticed the depth of my curiosity, he introduced his manager – a more established wealth of information. This manager - we'll call him George - was well-versed on the art of the bitters recipe. Then he offered a taste of another house concoction: Velvet Falernum. AWESOME!! I was in "manager-question-mode" heaven! My reaction to these concoctions, sparked George's curiosity, "Are you a bartender?"

"No... but..." I hesitate, suspecting a distasteful remark, "I'm the general manager at El Dorado."

"Really!! Well, why didn't you say so!?!"

I was drastically wrong. My suspicion was 100% unwarranted. I thought communicating my status as a manager of a competitive business would cause George to reserve his commentary from the enemy. I was so wrong! He opened up MORE!! We discussed more recipes, shared tastes of several great bourbons, as well as a couple nice gin variations. We discussed some interesting cocktail recipes, and future menu directions. In the end, we agreed that the health of our industry – demand for high-quality cocktails made from fresh juices and fine spirits – depends on our ability to work as a creative coalition. After some ingratiations and a sturdy hand-shake, we parted ways. I walked out of the bar full of optimism (and chatting my GF's ear off!).

In the days following my experience at Starlite, I found myself digging deeper into the cocktail world. My research brought forth all kinds of new questions. I found some amazing cocktail blogs, and discovered cavalier bars/bar owners who pride themselves on reviving classic cocktails alongside contemporary beverage concepts (see my bar/blog hit list below). I sought out a brief training on tequila and gin (a couple of my other favorites). As recommended by both blogger and business owner, I bought recommended books about the craft and the history of cocktails and spirits. I would have lengthy conversations with several brand representatives and mixologists. Through these conversations I would come to know some awesome tricks, like undoing the spring on a cocktail strainer and using it in a dry shake (no ice) when trying to emulsify egg whites (note the spring in the middle of the cup):

I also learned how to extract juice from a RASPBERRY!!! Ever try juicing a raspeberry? It sucks... But what if it didn't? And raspberries is only one example – Imagine kiwi juice as a replacement for simple syrup (sugar water) in a whiskey sour! Um... YES!!!

Finally, with all this great new knowledge, a couple friends suggested I join them on a trip to Los Angeles... The purpose of the trip was to experience all LA had to offer in terms of the craft cocktail industry - Perfect, right? It was so great, people!! It's why I'm still up typing this post out! I felt the need to share, like so many great people have done for me in the past couple days... At one point, the people who answered my questions asked the same questions from their teachers. That was a special time for them, too. The people I've recently met sincerely enjoy learning and teaching about something they love! That seems to be the case in most endeavors that focus on the craft or mastery of an activity.

By no means am I a master of my craft. Regardless of diploma, degree, or accreditation - I will always be seeking that goal. However, before I pledge to become a monk at the high craft cocktail monastery, I should keep my business' best interests in mind. As EL||D's identity is molded by its community/culture, I'm beginning to feel the craft of the cocktail isn't EL||D's craft... We can surely make a tasty beverage – one that our regular patrons would argue to be a quality cocktail – but, Mastery? hmmm... This creates a bit of a dichotomy. Mr. manager is seeking something that would redirect the flow of progress. It would appear as though entertainment/music/dancing is our most effective current motivator for revenue. But, I'm learning so much!?!...

Could my personal progress help our business model? Why?

Should I continue learning about the past, present, and future of the craft cocktail?

If you answered yes to either of the above, should I be teaching EL||D's customers about my new knowledge?

Should I instead focus on the research and development of our entertainment?

Regardless, I've found something I enjoy learning and sharing. It's a luxury in that "something" happens to be the same thing we sell at EL||D. If anything, a basic knowledge about the history of American/International spirits, and the establishments who distribute them, can only improve my ability to serve a safe and authentic product.

______________________

When I first sat down to prepare my blog presentation, I intended to review an outline I created for my argumentation students. As I stared at the outline, I couldn't help but want to write about my new experience – openly discussing something I'm excited about, like my gracious new friends offered! In a way, this is the essence of blogging: Sharing experiences so others might gain insight and the ability to grow into something greater... Hopefully, others would realize the benefit in reading, then share some writings of their own, be it critique/comments in this or other posts, not to mention posts of their own. Through such tools, the many crafts of the world will live on and evolve. So, what the heck am I gonna say 2mrw?!? Well, I think I'll start with this: Write on something you're passionate about... Write, Write, Write... walk away from it, then come back to it... now edit, edit, edit... Finally, ask yourself if that's how you wanna say what you wanna say. So, that's what I'm gonna with, I guess... real professional, huh? :)

Thanks for reading and have a great day!!

- A

_________________

PS: Incase you're curious about learning more about cocktail culture, I've added a bunch of great links on the sidebar. Enjoy

Popo

(og VICE)


Police seem to have a prescribed identity... What is that identity, and is it positive? Before answering, I should be honest. I'm exclusively citing the identity many of my peers (myself included) have developed for law enforcement:

The sloppy over-weight harbinger of tribulation... P-I-G!!!

But recent events have altered my perspective. As of late, yours truly has been in regular contact with the "PIGS." The Vice squad has begun visiting us regularly. In a previous tour as manager in another bar, I wasn’t exactly excited about visits from Vice... It was a source of stress – the potential doom of irreversible criticism! Although things can changed... Here, at ELllD, we were introduced to vice through their precautionary measures – they came to us before a large event, going out of their way to ensure we were well informed on necessary procedures for such a party. This meeting set the tone for our relationship. Our staff's discourse regarding police began shifting from dissonance to appreciation. It was clear Vice had our interests in mind. Instead, they could've just as easily approached us the night of, slamming us on various errors, or worse: Suspend our liquor license (which is the core of my above mentioned dissonance)!!! Since then, the Vice team has visited regularly, and we regularly sit in a booth and have a long conversation about progress in the neighborhood. Through this agreeable dialogue, they've begun appreciating us. Their respect has allowed access to an invaluable resource: information! On multiple occasions, they've provided info about methods for safe and effective business. They randomly appear. With each random appearence, my stress is reduced more and more. Nowadays, I don't panic if they arrive, because I know they're going to coach us towards becoming a better business! They applaud our successes, and choreograph our improvements. On a recent weekend night, which happened to be bonkers, the Vice squad said that they were "proud" of our efforts, while also suggesting we make a minor adjustment: keep a guard in a certain location to decrease clogging the flow of patrons near the front door (which they indicated was a fire marshall no no). Bingo, right!?! An easy resolution as well as a pat on our back? Folks like this, who enjoy the good and question their surroundings, are always welcome at EL||D!

My next significant encounter with Police Influence on biz Growth (P.I.G.) was at the central division's community meeting... Not gonna lie, y'all - it was kinda nerve-racking walking into a police station. Why, though? Was it a sour taste left from a DISTANT experience :) Nevertheless, I cruised in with high hopes. But, it was a rocky start...

As I walk into the department, an officer greeted me from behind a huge desk. With a commanding tone, he asked, "You here for the community hearing?" Hearing...? What hearing? WTF? But, before I could effectively respond, the officer left his seat to press a button which made a crazy buzzing sound all while opening a door and commanding, "Down the hall to the left, take a right, then it's the first office, they're about to start!" I wasn't about to ask questions. I just started moving. Things would get better, though.

It was easy finding the office. Another officer helped me along the way. As I entered the room, a lieutenant (Stewart) stood and greeted me with handshake and smile, "Welcome to our meeting. There's plenty of seats. Make yourself at home!" So I did, grabbing a chair and a couple pamphlets addressing random info. Y'all, I cant tell you how much I learned that night... We discussed the crime trends in all kinds of different corners of East Village, as well as throughout the greater central division jurisdiction. It was enlightening, as well as disheartening... while documenting the goings-on, I couldn't help but notice the two officers wearing signs of fatigue (Lt. Stewart was later joined by Of. John Graham). They would begrudgingly cite a lack of department resources when answering our demands for more help. This sentiment made their presence appear as an obvious sacrifice. Each attendee was given an opportunity to speak their mind. Most criticized P.I.G.'s efforts. Some praised their work, though. When it was finally my turn (out of thirty or so, I was in the last couple speakers) I informed the group about my background. Then, I took a bit of a risk... I questioned the format of the meeting by suggesting the officers prepare a meeting agenda and a set of minutes from the last meeting (standard form in most meetings, right?). I argued that it would allow the audience to ask more questions and interact a bit more with their reports. I'm sure I made this claim due to the recent experiences with the vice squad. My argument was received well! They, understandingly, referenced lacking resources, but acknowledged the importance of such practices.

After that, I was comfortable and confident. I openly discussed my concerns. I announced that the meeting was a great opportunity for our neighbors to be critical of our business' conduct. Then I offered our bar as a venue for community fundraising events, knowing there were several community representatives in attendance.

After the meeting concluded, officer Graham approached me... He thanked me, and offered a friendly suggestion... Apparently, a police dog was severely injured on a recent arrest-gone-bad. Officer Graham claimed that Earp (the dog) was responsible for more arrests than any person on the force. They happened to be in need, and Of. Graham was willing to pass the info...

Booyaa!!

All I had to do was ask questions. That was the purpose of this meeting, anyways!! They wanted to give us info, we just needed to ask the right questions. Since then, I've contacted several friends in the service industry, advocating the benefit of this new relationship. My goal? Have a regular beat officer (or two) walking through our neighborhood - someone that local businesses can relate to, and foster goodwill towards. These people are responsible for our safety... they deserve a better identity than the sluggish and careless donut-devouring pig. My recent experiences would suggest another animal... But arguing the spirit animal for the popo is another post - I should more importantly discuss some biases...

I realize you might read this with a critical eye. After presenting my crusade for law enforcement advocacy, a customer recently exclaimed, "I know why you're doing this, Anthony! You're just trying to kiss ass! Also, do you really think your customers will support you?" Both were important critiques! But, of course, I must debate... For the purposes of time let's agree that "kissing ass" = fostering a positive impression using unethical means. Am I unethical in my approach? I am sincerely encouraging the the wholesome development of OUR NEIGHBORHOOD. Yes, our bar will benefit, but so will the rest of East Village. This leads to the second critique... Will anyone support us? I would hope so!! This pledge of advocacy stems from our core organizational values. We are, by nature, a member of an industry which focuses on serving and developing a positive community of forward-thinking patrons. People have/will continue to support our values, and our subsequent actions. By this definition, we're more like P.I.G.'s than we think, huh? To serve the community...

Like my previous post, I wanna finish with some questions:

Am I making a positive/negative move writing about the local Law Enforcement?

Should I reserve this conversation for closed doors?

Will others benefit from this story?

Will others care about this?

How could EL||D be most helpful for this community?

Can we help local Law Enforcement? How?

Thank you for reading! If you feel good/bad about my remarks let's discuss. The comment board is wide open. With your critique, the plan improves. If you're interested, I would be more than happy to have friends join me at the next Central Division community meeting. They really are a great opportunity to get connected with the folks who take care of us.

Thank you!

- A

Should the Manager Blog?

Hello there!

My name is Anthony. I'm the Operations Manager here at EL||D. Although I would rather be measured with by a higher criteria... Titles are a love/hate kinda thing → the “easy-to-understand” job description vs. the belittling pigeonhole. Managers manage (coordinate). I prefer Collaborator!! Yeah!

Pardon the detour (I do that a lot). I would add a bunch more content about my past, although I figured those stories are better saved for future posts. So, let's get to the point folks: Why would I want to blog? I feel it’s necessary to make my experiences public, and there's a couple reasons why! But, first, another detour... During a recent evening at the bar, I had the opportunity to converse with one of our more supportive regular patrons. For our purposes, we'll refer to this person as “Larry.” So, good ‘ole Larry informed me about his career as a consultant who teaches businesses about blogging. Of course, I then asked Lare why he thought blogging was important. He insisted that blogging was a method for businesses to cultivate a humanistic, or down-to-earth, impression. This started an enormous conversation. After a while, we agreed that blogging was the ultimate platform for customer criticism. At any point, the reader/customer could publish critiques, making the author/proprietor aware of advantages and disadvantages of the existing business model. After Larry gave his definition, I asked, “if the customer disappeared from this equation, would the blog still be valuable?” There are all kinds of blogs that don’t offer products; per se... they seem to act more like an outlet for online identity, if anything. After debating this, Larry and I let bygones be bygones, settling to resume the convo via email. His info definitely influenced my urge to blog. But another event would act as the catalyst.

Disclaimer: here comes another tangent... I'm a graduate student/teacher in the School of Communication at San Diego State University. With me and Larry’s talk still fresh on the mind, I was assigned to deliver an in-depth presentation about a leadership theory - no easy task, right? Anyways, I found this great process called Shared Leadership. It expands on leadership theories that claim leader versatility during conflict is essential (Duh, right?). Shared Leadership Theory argues that teams are potentially more equipped to deal with crises, because any team member is able to be a leader. As teammates become more and more appreciative of each other’s strengths, they can effectively/naturally delegate leadership duties for different crises. As members are supported with appreciation, they gain confidence in “voice,” which refers to speaking up and debating alternatives for the teams shared goals – in other words, effective criticism. With voice, a team member can enhance the team's vision and motivation. Here’s the model I used in class (select the pic if you wanna see the rest of my presentation, too):



This stuff is good and all, but what does Larry and blogging have to do with shared leadership? Hang on for one last argument and this might make sense...

Research shows that shared leadership teams are far more productive when they’re coached. Carson et al. (2007) define effective coaches as external teachers/consultants who discover and support individual team member ability. Coaches then teach the rest of the team how to employ other member’s strengths to achieve team goals. But, what if a team doesn’t have a coach? How can they get at the benefits of enhanced performance?

This is where blogging comes into play... After I presented in class, I bolted over to EL||D and discussed the coaching concept with Nate (one of the bar's owners/managers/bartenders/accountants/janitors etc...). We came to another big conclusion: blog posts could allow us to be "coached" by each other!! Ya see, we don't exactly have a coach here at EL||D. We learn as we go. But we most certainly support each other, and we definitely have all kinds of VOICE. What if those voices were documented? Blog posts could be a reminder of past experiences, as well as a method for learning each other’s strengths. So, here I am, hoping theory equates to practice! Do ya think blogs can coach? Shoot, I hope so! Otherwise, why are you still reading? And if this experiment does work, will one of us emerge as “coach,” or will the team continue coaching itself? Is one method better than another? Is this just an inconsiderate and arrogant rant, where I attempt to prove myself as the leader/coach of our team, or will this message fascilitate the development of EL||D’s leaders and coaches? Who knows!

I'll tell ya what I do know: writing this was fun. It feels good writing and reading my experiences – getting my jumbled thoughts on this here page is definitely a relief. In some ways this here blog can't be a total failure. I mean, if old Larry is getting big bucks to teach this stuff, it's gotta be worth it for some reason, right?

To wrap my posts, I wanna offer a couple more questions. Feel free to comment on any of the following q’s. Feel free to ask your own questions too! Feel free to tell me why Larry is a goof, or why you think I should be boo’ed off this blog. I guess I'm saying, feel free to express your voice... PLEASE ASK QUESTIONS!! Questions bring answers - answers bring improvements.

Do you think it's positive that people blog?
Is it good for biz if the "manager" writes about their experiences in a public forum?
Is it good for biz to have ANY employee make their experiences public?
Will these posts help other businesses?
Will these posts help you?
If you answered "NO WAY, CHIEF" to the above questions, how could we use this blog to make EL||D better for our/your community?

I'm at the bar a lot - I'd be happy to discuss this post, or future posts, in person. If it’s more comfy talking about this stuff in the comments of this post, go for it.

Thank you for your time! If you enjoyed reading, stay tuned... I got a couple more topics to yap about. I'll try to be as lighthearted as possible.

Have a great one!

- A