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Party Foul: Understaffed Bar

partysugar — Mon, 14 Apr 2008 07:13:31 -0700

A few Fridays ago, I attended the opening of a new club. The party was great; there was no line to get in, our names were actually on the list, it wasn't overcrowded, and the music was perfect! What put me in a bad mood very quickly was the wait to get a drink. The bar was completely understaffed. I stood at the front of the bar trying to get the bartender's attention for a half an hour! I know it's hard to make a lot of drinks super quickly - I was a bartender once - but the owner should know how many bartenders are needed based on the amount of people invited.

This is something to consider when hosting any party - a wedding, a birthday, or a shower - with a staffed bar. If you don't want guests (or bartenders) getting cranky because they had to wait forever for a cocktail, be sure your bar is staffed appropriately.

So what's the longest you've ever had to wait to get a drink? Have you ever left a party or bar because it took too long to get served?

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YumSugar Gift Guide: The Bartending Boy

partysugar — Fri, 14 Dec 2007 09:01:39 -0800

My friend Antonio is the best bartender I know. He's always looking for the latest, greatest addition to his home bar. Both Antonio, and your bartending boy, are sure to love any of these gifts.

Sleek coasters, a foil cutter, and a bar travel set are all fun and functional. A personalized bottle of Johnnie Walker Blue is a splurge well worth the price.

For more gift ideas for the bartender in your life, browse below.

Foil Cutter ($15.00)	Aluminum Coasters with Stand ($16.95)
Bar Travel Set ($40.00)	7-Piece Bar Tool Set ($49.95)
Johnnie Walker Scotch Blue ($159.99)	Everywhere Bar Storage ($129.00-449.00)

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Party Foul: Mixing Wines

partysugar — Fri, 12 Oct 2007 03:01:17 -0700

I recently attended an event with CasaSugar; at the bar she ordered a glass of Pinot Grigio. The bartender filled her glass halfway with the last of an open bottle. Needing more wine to fill her glass, he quickly grabbed an unopened bottle and went about twisting a corkscrew. However, he failed to look at the bottle and topped her half full glass of Pinot Grigio with Riesling! I was shocked; mixing wine varieties is NOT okay and if a bartender or waiter does this to you, call them out and send the wine back.

What do you think? Has this ever happened to you? What party fouls have you witnessed a bartender make?

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Bartender's Simple Tip: Cool Warm Glasses

partysugar — Fri, 28 Sep 2007 03:18:33 -0700

In a bar, glasses and dishes are constantly being washed. A bartender will often make a cold cocktail, but find that the only clean glasses are those hot from the dishwasher. Instead of panicking, there is an effortless trick that most bartenders use - and I do at home - hold the hot glass under cold running water. The cold water will quickly change the temperature of the glass. Once the glass has cooled in your hands, dry, and pour your cocktail.

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Happy Hour: Strawberry Beret

YumSugar — Fri, 19 Jan 2007 13:38:01 -0800

The other night I met my friend Adam to grab a few drinks. We headed over to Rye, which is a pretty hip, modern (yet completely inviting) new bar here in San Francisco. When it came my turn to order, I asked the bartender what her favorite drink to make was. This, by the way, is my absolute favorite question to ask a bartender (especially if she/he is not crazy busy). You'll experience some of the greatest drinks and most of them are pretty excited about it. This lovely lady bartender did not let me down. She simply smiled, asked if I was allergic to strawberries, and then went to town. In a few minutes I was presented with an amazing drink that she dubbed "Strawberry Beret." It was DELICIOUS.

Since most of you won't be able to make it out to Rye, I've decided to share her recipe with you. I only wish I could remember her name to give her proper credit.

Strawberry Beret
From the lovely blonde bartender at Rye

Sorry, there aren't any exact measurements, she's a pro and did it by eye.

Strawberries (approximately 3)
Basil (several leaves)
Juice from half a Lime
Gin
Lillet (white)
Simple Syrup

In a shaker, muddle fresh strawberries and basil with a few squeezes of simple syrup. Squeeze in juice from half a lime. Add gin, top with Lillet. Shake and then strain over ice into an old-fashioned style glass.

This was tasty, tasty, tasty. A nice summery drink that was unbelievable in the winter.

Print recipe with images | without images

Must Read: Sips & Apps

partysugar — Tue, 08 Sep 2009 08:00:14 -0700

Thanks to shows like Mad Men, it's clear that the ritual of the cocktail hour - a time in the late afternoon where potent drinks are sipped and savory snacks are nibbled - is poised to make a comeback. A recent book, Sips & Apps ($19.95) by Kathy Casey, further promotes the idea by providing happy homemakers with a plethora of modern and classic cocktails, and a handful of incredibly tasty-sounding bar snacks. To learn more about this bartending guide keep reading.

Yummy Links: From Bobby Flay to Chicken McConfit

partysugar — Fri, 14 Aug 2009 06:50:23 -0700

Bobby Flay may be the world's worst horse race caller. - Grub Street
Find out where Bernie Madoff used to eat. - Eater
Got old school photos of your parents partying? Send them here. - Keggers of Yore
The nation's top 10 food trucks. - GQ
Must make: caramelized onion, potato, and blue cheese tart. - Serious Eats
Ten ways to barter for food. - Chow
Meet Rani Cheema, the lady who makes the Food Network's fake food labels. - Sunny Anderson
The latest trend to hit the beverage scene? Bartenders who farm. - Gourmet
Learn how to turn chicken McNuggets into chicken McConfit. - The Feedbag

Meet Tony Abou-Ganim, the Modern Mixologist!

partysugar — Thu, 24 Jul 2008 15:00:12 -0700

One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."

Earlier today I had the chance to speak with Tony over the phone. To see what the fabulous Abou-Ganim had to say in my exclusive interview, read more.

Tony believes that when it comes to food, wine actually pairs better than a cocktail. While he loves to start a nice meal with a cocktail and end it with a strong spirit or dessert drink, in terms of fine dining, he leaves the food pairings to wine.

PS: What trends do you see in mixology?
TAG: We call it market fresh mixology. More and more people are utilizing seasonality to make cocktails. It's the culinary approach to cocktails. Don't wrestle with mother nature. Use ingredients that are in season.

PS: Why do you think people are so into classic cocktails now?
TAG: I think it was the missing link in the evolution of the culinary arts. Thanks to the rise of celebrity chefs and the Food Network, people have become more aware of cooking and entertaining at home. Most people these days know how to navigate a wine list and it was only natural for people to become more interested in cocktails.

PS: What is your signature drink?
TAG: It's called the Cable Car. I developed it in 1996 at the Starlight Room in San Francisco. I hope it becomes a classic cocktail and that in 100 years people are still drinking the Cable Car that Tony Abou-Ganim created in 1996.

PS: Do you think it's important to have a specialty cocktail when entertaining?
TAG: Absolutely! Specialty cocktails make it easier for you to host and it makes it more fun. I recently hosted a party where I gave every couple a muddler as a party favor. I gave a quick demo on how to make a mojito and set out a bunch of limes and simple syrup. Everyone made their own mojitos which made it easy on me because I didn't have to make a million mojitos.

PS: What do you think makes a good mojito?
TAG: The mojito is the simplest, most difficult drink to make perfectly. Love, you've gotta put love into it. If I order a mojito and the bartender doesn't get excited about it I know it's not going to be good. But if the bartender says, "I just got a bunch of clementines from the market, can I make you a clementine mojito?" I know it's going to be good.

PS: What's your advice to the home mixologist?
TAG: Learn the basic techniques. Search for a balance, the ying and yang of sweet and sour. Understand the flavors, taste everything. Use fresh, in-season produce. Once you know the basic techniques, the simple recipe you can have fun with it and utilize fresh seasonal ingredients. Now bing cherries are in season, so why not pit a bunch of cherries, muddle them with sugar, add ice and cachaça, and make it a bing-cherry Caipirinha?
PS: Vodka or gin?
TAG: Gin for the classics, but I'm pro vodka. It's a great spirit that has a bad rap in bartending.

PS: Martini or Manhattan?
TAG: Martini

PS: Shaken or stirred?
TAG: Depends if vodka or gin. If vodka shaken, I believe the ice crystals open up the vodka. If gin, stirred. Shaking gin will only dilute it.

PS: Straight up or on the rocks?
TAG: Straight up.

PS: Lemon twist or olive?
TAG: Lemon twist.

PS: Pineapple or cherry?
TAG: Pineapple.

PS: San Francisco or Las Vegas?
TAG: San Francisco.

PS: Bourbon or Scotch?
TAG: Bourbon.

PS: Red or white wine?
TAG: White wine.

PS: Margarita: frozen or on the rocks?
TAG: On the rocks.

An Insider Look at The Bitters Seminar

partysugar — Mon, 09 Mar 2009 05:50:38 -0700

Recently Lucas Bols, the spirits brand behind Bols Genever, announced a unique series of classic cocktails seminars. The discussions would happen four times a year in both New York City and San Francisco. Along with the city by the bay's best bartenders, I was lucky enough to score an invite to the first seminar, "The History and Influence of Bitters." Here, I give you an account of the event. Rick Camargo Photography

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YumSugar Gift Guide: The Mixologist

partysugar — Mon, 01 Dec 2008 10:15:51 -0800

The mixologist in my life is named Aaron. He's let me host parties at his bar and even created a cocktail specifically for me, so it's only natural that I want to surprise him with a fabulous gift. I selected a bunch of items that are ideal for Aaron, and any guy interested in the art of making cocktails. Every month they'll think of you when the scotch of the month club sends them a bottle of scotch. Give them a beautiful crystal decanter to display and aireate the scotch. Two books - Dale DeGroff's The Craft of the Cocktail and David Wondrich's Imbibe! - provide a wealth of knowledge on classic recipes and the history of the cocktail.

Browse the bartending boy gifts below and when you're done head over to HolidaySugar for more inspiration.