Tag Archives: Rocco Milano

Barmoire

The Mixologists Take Manhattan

The Manhattan: It’s the drink mixologist Gary Regan says “changed the face of cocktails.”

Featuring rye whiskey with a bit of vermouth with a sprinkle or three of bitters, it was arguably the first drink to draft vermouth as a sidekick. That was, as they say, a damn game-changer. The Martinez followed, then the Martini, and eventually all manner of cocktail goodness gracing humanity today.

In case you hadn’t noticed, brown spirits are everywhere, which not only means that fall is officially here but also that if you haven’t turned back your clocks by now, you’re way behind the curve. That would make you highly unworthy to participate in the aptly named Manhattan Project, an ongoing push to promote the drink that runs through early next year.

Two or three times a month, one of six participating Dallas venues will host the free event, whipping up the voluptuous namesake cocktail using whiskeys represented by project sponsor Republic National Distribution Company, such as Buffalo Trace and W.L. Weller.

“The Manhattan is the classic bourbon cocktail,” says Chris Furtado, Republic’s craft specialist. “We really want to emphasize the drink itself, and everybody’s interpretation of it.”

With the mass market kinder to vodka and gin, Furtado says, bourbon cocktails can be overlooked. “But for us classic cocktail lovers,” he says, “it’s a great drink.”

So far, the Manhattan has been celebrated at Cedars Social, People’s Last Stand and the Black Swan Saloon. This week, the tour hit Uptown’s Private/Social. Still to come are Hibiscus and Whiskey Cake before the tour circles around and each gets another shot at the deal.

“We’re showcasing bourbon and places that do it well,” Furtado says, nursing a Manhattan at Cedars Social. “I want people who come here to go to People’s Last Stand. I want people to think of Black Swan as a cocktail destination; they’re doing great stuff.”

The classic Manhattan recipe calls for a 2:1 rye whiskey-to-vermouth ratio. I typically make mine with a 3:1 ratio using Bulleit Rye and a few dashes of Bittercube’s Cherry Bark Vanilla bitters.

Japanese cocktail legend Kazuo Uyeda makes his Manhattans 4:1 and  suggests the ratio can go up to 5:1 before the whiskey’s “brooding, complex character” body-slams everything else in the glass.

Experiment with it yourself and figure out what you like. “Quite simply,” mixologist Regan writes in his classic The Joy of Mixology, “when properly constructed, it is the finest cocktail on the face of the earth.”

The next Manhattan Project event will be Tuesday, Nov. 20, from 7 to 9 p.m. at Hibiscus, 2927 N. Henderson in Dallas.

— Marc Ramirez, Nov. 5, 2012

Barmoire

Dallas bartenders make a Lone Star splash at national cocktail festival

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As Private/Social’s Rocco Milano put it, things went wrong. Campari bottles broke. Ordered produce was nowhere to be seen. A batch of concentrated blackberry mix blew up in Whiskey Cake bartender Bonnie Wilson’s car.

Whatevs. Texas knows how to go big, never mind the circumstances. And given their chance in the spotlight, Dallas bartenders left their Lone Star mark on this year’s 10th annual Tales Of The Cocktail conference in New Orleans: No one who stepped into the Iberville Ballroom of the Hotel Monteleone could leave saying they didn’t have a good time. OK, maybe whoever had to clean up the blackberry juice. But on the whole. Seriously.

Drinks flowed. Multitudes appeared. Moods lifted. The Chesterfield’s Eddie “Lucky” Campbell sang a song. And this was all before noon.

The Chesterfield’s Campbell with the double-pour.

“Come And Get It! Cocktails Texas Style!” was the title of the Wednesday morning tasting event, and despite the tricky A.M. draw on the festival’s opening day, word in the stairwells was that the session was the rockingest party in its time slot. An all-star crew of Dallas barmen and women shook their stuff for a packed room of conference attendees: There was Mike Martensen of The Cedars Social, Oak’s Abe Bedell, Standard Pour’s Brian McCullough, Jay Kosmas of Marquee Grill & Bar… the list goes on.

But even before the doors opened at 10:30 a.m., things looked a little shaky, and not in the diffused citrus and disintegrating ice-crystals sort of way. A day earlier, Bonnie Wilson had arrived with bottles of blackberry puree corked and sealed by Whiskey Cake’s Sean Conner, then checked into the hotel. Sugars fermented. Pressure built. The next morning, they opened the car to find that streams of puree had burst through the box overnight. “It looked like a paintball gun had hit the roof,” Conner said.

One bottle survived. And now it was Wednesday morning and the Dallas bartenders frantically readied workstations, setting up tiny sampler glasses, organizing their mises-en-place.

Then, suddenly, Bonnie Wilson’s voice cut through the room: “Oh, Anthony!”

Then, anyone who turned to watch, which was everybody, saw a blast of burgundy spewing in a volcanic rush from Conner’s surviving bottle of berry mix, which Whiskey Cake’s Anthony Krencik had just uncorked. Before they could stanch the flow, much of the mix had doused them and the hotel carpet in a bath of goopy concentrate.

Kosmas, as always unflappable amid the chaos, walked in two minutes later. “Oh, another explosion?” he said.

Bonnie Wilson’s “Bird” was a fetching blend of Evan Williams single-barrel whiskey, black tea, blackberry puree and Benedictine topped with sweet vanilla cream and mint leaf.

Meanwhile, Bolsa’s Hilla had had to scramble when the produce he’d ordered never showed, forcing a last-minute cab ride to the market. His planned drink – the Cherry Pit – became, well, something else. “You can call it the Plum Pit,” he said.

Before long the troublesome juju was lost in an increasingly happy flow of people, who sampled drinks ranging from Abe Bedell’s Barbados Breeze – a frosty blend of Mount Gay XO rum, basil, ginger, lime, pineapple and banana-coconut sorbet – to Kosmas’ Oaxaca Sour, a deliciously smoky blend of Ilegal mezcal, Texas grapefruit, honey cordial, egg white, lime, barrel-aged bitters and a sprinkling of nutmeg.

Bolsa’s Kyle Hilla made do with a last-minute produce run.

Martensen and Cedars Social owner Brian Williams had recreated a mini version of their bar in the ballroom, propping up signature menus and a small array of books on the table to evoke Cedars’ study-like atmosphere. Martensen had gone as basic as possible. “I’m doing the original margarita,” he said. “We want to represent Texas, right?”

Martensen has been coming to Tales for years, and Williams joined him starting four years ago. But Dallas was barely represented otherwise, and today’s splash showed how far the scene has come.

“It’s good representation for Dallas,” Williams said. “We have so many chain restaurants, and people get caught up in the whole restaurants-per-capita thing It’s good to let people know we’re out there.”

The Cedars Social’s Mike Martensen made margaritas. “We’re representing Texas, right?”

Eventually, Chesterfield’s Campbell – who was flanked by New Orleans native and Dallas chef David Anthony Temple, he of the festive “underground” dinners – would make a prideful speech and belt out “Deep In The Heart Of Texas.”

You could say Private/Social’s Milano was, well, moved. “As I look around the room, this is, to me, a minor miracle,” he said. “This is awesome. We are not a backwater third-tier market.”

And Krencik, in the conference T-shirt he’d quickly bought to replace his berry-drenched top, added this: “Texas is one of those states everybody knows, but they probably don’t expect us to bring a cocktail game. But from five years ago to now, it has just skyrocketed. We’re, like, the underdogs, coming out and showing that we can shake.”

The fun showed no sign of slowing down until conference officials finally shooed everyone out of the room. As the buoyant Dallas bunch headed onto the streets of the French Quarter to celebrate at nearby Mr. B’s Bistro, a hotel staff person came up to Bolsa’s Hilla.

“Sir,” she said. “Your produce is here.”

Dallas’ Lauren Laposta was here to help the Lone Star State represent.

— Marc Ramirez

Published 7-27-12

Barmoire

D and Easy: Tales of the Cocktail opens with Dallas on menu

Lucky Campbell of The Chesterfield says hello to New Orleans.

Tales of the Cocktail, the premier party event for the nation’s bartenders, cocktail chroniclers and spirit and liqueur reps, is officially underway in the Big Easy, with one big D of difference:

For the first time, Dallas bartenders have a special seat at the table, with a tasting event called “Come and Get It! Cocktails Texas Style!”

I’m not sure what the purpose of that second exclamation point is, but suffice it to say that the sampling of local luminaries – including Jason Kosmas of Marquee Grill & Bar, Rocco Milano of Private/Social and Michael Martensen of Cedars Social – on hand to show what makes the Lone Star State so dadgum special are awfully excited.

Bartending tool seller Cocktail Kingdom represents with shakers, jiggers and coupes.

I’ll be posting dispatches from that event and some of the 10th annual festival’s other cocktail workshops, tastings, contests, industry showdogging and requisite revelry along the way.  Most of the action will be going down at the veritable Hotel Monteleone on Royal Street, home to the revolving Carousel Bar and birthplace of the Vieux Carre cocktail.

The Vieux Carre is one of several classic cocktails with roots in New Orleans, which makes this festive city an appropriate home for the yearly event founded by Ann Tuennerman and just one more reason to shower it with love.

Tales of the Cocktail has taken over New Orleans’ Hotel Monteleone. In the background, event founder and executive director Ann Tuennerman talks with a conference attendee.

This is my first year at the festival, and I’m already wowed by the offerings: tributes to rum, apertifs and cucaçao; workshops on Russian drinking culture, foraged ingredients, bartending ecology and even the health benefits of alcohol spiked with beneficial herbs. Some of us will see how bartenders have been portrayed in popular culture, make our own vermouths and bitters or experience the whisky bars of Japan.

These are marathon days, launching with Bloody Marys and oysters on the half-shell when most other people are barely pawing at bagels and drearily sipping morning coffee. Making it through the race requires a shrewd sense of pacing, indomitable endurance and a mighty constitution.

Let’s do this.

Absolut Breakfast.

– Marc Ramirez

Published 7-25-12

Barmoire

CCTX 2012 wraps up its initial run

Were we not entertained? During this weekend’s inaugural run of Craft Cocktail TX, local cocktail enthusiasts flirted with alchemy, thought like chefs, embraced the possibilities of going green, beheld a master showman and witnessed a Sinatra-like rendition of Modern English’s “I Melt With You.”

Oh, and had a memorable tipple or three along the way.

Eddie “Lucky” Campbell of the Chesterfield makes yet another grand entrance, this time at Main Street Garden.

Stretched over the course of three and a half days, DFW’s first-ever cocktail festival may have been guilty of being a tad too ambitious. Some of Friday’s seminars bordered on sheer brand promotion. And it’s possible that scheduling the Main Street Garden party and bartender competition for an afternoon in June may not have been the best idea.

“I realized that about two o’clock Saturday,” said event co-founder Brian McCullough during Sunday’s closing party at The People’s Last Stand. Just the same, the man behind Uptown’s Standard Pour didn’t seem discouraged by the turnout, which was at times sparse: Seminar attendance ranged from five to 50.

“People are saying, you gotta keep doing this,” he said. In other words, it was like crafting a new cocktail: You taste, you adjust, you try again. The festival, he said, “about broke even” with an overall attendance he pegged at more than 600, and for a first-time event, it wasn’t bad; industry reps, well steeped in these sorts of occasions, praised DFW’s proceedings for not devolving into mere drunkenness.

Also, there were a lot of guys in hats.

Ian Reilly of The People’s Last Stand dishes up tiki flamboyance at Sunday’s festival closing party.

Saturday’s sweltering Main Street Garden party peaked with a small but happy crowd of liquoring neophytes and connoisseurs. “I’ve never seen anything like it,” said Suzi Ricci, a marketing professional from Dallas’ Design District. “It makes me want to bump it up at home. Why keep serving the same old Chardonnay? Let’s smash some watermelons and crush some basil.”

Bartenders vying for top honors whipped up cocktail samples showcasing a handful of sponsoring spirit producers like Milagro Tequila and Pink Pigeon Rum. Sommelier Sean Corcoran of The Joule made Rosemary “Jen” Fizzes featuring Roxor gin, rosemary-steeped cream, simple syrup, yuzu juice and egg white nitrogen-whipped into a frothy foam, then topped with dehydrated rosemary and candied sugar.

Brad Bowden of The People’s Last Stand hands out his sample creations at Saturday’s Main Street Garden party and cocktail competition.

Charlie Papaceno of Windmill Lounge used Roxor to make a Rhubarb Ginger Fizz, crushing and straining boiled rhubarb into a “rhubarb elixir” mixed with gin, lemon and ginger, topped off with seltzer and a fragrant basil leaf.

Only one barman, however, could walk away as best in show. Who would it be? “It’ll be a terrier,” Papaceno said. “It’s always a terrier.”

But it was Feodore Forte’, a server at Bolsa, who nabbed that recognition with a drink he called Summer Chill. The combination of Maker’s Mark whiskey, fresh lemon juice and pre-mixed yuzu, agave syrup and Fresno chiles was shaken with egg white, dolloped with a small scoop of locally made lemon-thyme sorbet and a brush of habanero syrup.

Josh Hendrix and Chef Patrick Stark of Sundown at the Granada prepare for their session on locally-sourced ingredients.

The outdoor party followed Friday’s lineup of cocktail seminars at Dallas’ historic Stoneleigh Hotel, which is where you would have found me that afternoon, geeking out high on the 11th floor as Private/Social’s Rocco Milano and his wizardly wagon of herbs, roots, spices and tinctures took us into the science lab to blend our own bitters and create our own tequila infusions.

Friday’s festival attendees blend their own dropper-bottle creations in Rocco Milano’s bitters workshop.

From Marquee’s Jason Kosmas we learned the elements of a great cocktail and some techniques for getting there; Josh Hendrix and Chef Patrick Stark of Sundown at the Granada touted a philosophy of ingredients sourced within 100 miles.

Armed with jalapeno-infused tequila, Trevor Landry of Dish shared the basics of heat and why it might appeal in a drink; and again and again, Lucky Campbell of the Chesterfield showed that when it comes to showmanship – an oft-forgotten element of bartendering – no one quite does it like him. 

Veni, vidi, tiki: Craft Cocktails TX co-founder Brian McCullough, far left, and local liquor luminary Jason Kosmas, far right, celebrate at CCTX’s closing party.

DFW’s rapidly growing craft-cocktail scene has officially entered adolescence. Whether the city’s drinking populace – much of which still balks at the idea of egg white in a drink—has the inclination to usher it into adulthood, a thriving and educated community of muddlers and shakers, remains to be seen. But it’s an encouraging start.

— Marc Ramirez

Posted 6-18-12

Barmoire

Dallas has itself a cocktail festival

The Dallas-Fort Worth drinking scene has come a long way in a short time, still playing catchup with a craft cocktail trend frothing at the nation’s edges for some time. But has it reached a point of critical mass? A group of local enthusiasts hope so.

Here comes Craft Cocktail Week, a four-day drinkstravaganza of cocktail seminars, bartender competitions, tastings, parties and happy hours starting next Thursday at a number of venues anchored by Dallas’ Stoneleigh Hotel and downtown’s Main Street Garden.

         

Event co-founder Nico Ponce, a longtime area bartender (most recently Standard Pour and The Chesterfield), said he just sensed “a movement — a cocktail movement” inspired by the enthusiasm for the craft he saw in his fellow barmen. “I’m not saying they’re badass national-scale mixologists or that they’re ready to take on the world,” he said, “but … there’s a passion.”

Ponce concocted the event along with Brian McCullough of Standard Pour in Uptown. Both are founding members of the newly formed Dallas chapter of the U.S. Bartenders Guild, which has put its stamp on the event.

Seminars will be led by local luminaries including Private/Social’s Rocco Milano, Lucky Campbell of The Chesterfield and Jason Kosmas of Marquee Grill & Bar.

“Dallas has really started to blossom,” said Kosmas, co-owner of Manhattan’s internationally recognized Employees Only and co-author of “Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined.” So much so, he said, that he and several partners will be launching their new rum and vodka lines at the festival instead of in New York.

Kosmas will give a workshop on cocktail composition, while others will address specific components such as absinthe, gin and bitters. There’s even sessions on throwing your own cocktail party and the link between mixology and astrology. (As an Aquarius, I always appreciate it when a bartender gives me a glass of water along with my drink.)

Saturday’s Main Street Garden Festival will have arts merchants, food trucks, live music and handcrafted drinks as well as a USBG competition with up to 30 geographically far-flung bartenders fashioning cocktails built around one of five spirits.

For tickets or more information, go to http://craftcocktailstx.com/index.php. Part of the proceeds will benefit Young at Heart, a group of young professionals supporting the American Heart Association.

Ponce said he’s hoping to draw anywhere between 500 and 1,000 people each day, but whether the turnout leaves organizers shaken or stirred remains to be seen.

“It’s like opening up a bar,” Ponce says. “You never know what kind of culture you have until you get started…. We’re just seeing what the city takes a hold of.”

— Marc Ramirez

Published 6-8-12

Spirits and liqueurs

Long Cool Woman in a Red Dress

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Yeah, it’s true: Gin is my longtime BFF. But lately… well, there’s a certain lady in red who’s gotten under my skin.Her name is Hum. She’s like no dame I ever met before. She’s the Jessica Rabbit of liqueurs.

Some say she’s hard to get along with. I gotta say: She does dominate a room. One-on-one, though — oh yeah, she’s something special. I’ll never forget the first time I met her….

It was Rocco who turned my world upside down. Rocco Milano, the head barman at Private/Social. Rocco knows a lot of characters. Rocco gets around. And he ain’t shy about introducing them to his friends.

In January, Rocco was working his usual artistry behind the bar when he saw me grab a stool with a look that said I needed some excitement in my life. That’s what I’m guessing, anyway, because the first thing he did was grab a shot glass and pull a tap and slide the first step toward madness under my nose.

“Try this,” he said. “It is amazing.”

I should have noticed then that Rocco had slipped off the rails himself. He and Hum first got acquainted at Victory in New Orleans, and then he realized he couldn’t get her out of his mind.

I should have noticed it, but I didn’t. I was too mesmerized by the foxy gal in front of me — a lush burst of magenta with a body that spoke volumes.

I picked her up and right away I knew I was in over my head. The pungency of ginger swaddled in fruity spice and the red blaze of hibiscus. I raised her to my lips and felt her syrupy hello. And then, the bite — tangy, stinging the tongue, then settling into a floral embrace. This Hum wasn’t gonna be no pushover.

Hum’s creators, Chicago’s Adam Seger and London’s Joe McCanta, in the spirit of Italian Amaros, infuse pot still rhum with hibiscus, ginger root, green cardamom and kaffir lime — a blend inspired by the French Caribbean.

* * *

You heard right. Rocco had her on tap. He had captured the red queen — a savvy play made when Hum Spirits contacted him after they heard he’d been looking for her. His Fernet — also on tap — had just run out, and he saw an opportunity.

But he’d also found a way to get Hum to play well with others. Things That Make You Go Hum, he called it — a sublime, frothy mix of Hum, Strega, lemon, simple and egg white, with a touch of absinthe.

Hum has made a huge push here in Dallas in the last few months, and she’s starting to appear in the mix at headier cocktail spots, even if some bartenders aren’t quite sure what to do with her. People’s Last Stand uses it in the vodka-based Lying Beauty, but the first version — later corrected, at my behest — barely let the genie out of the bottle.

At The Cedars Social, Mike Steele craftily partnered her with Buffalo Trace bourbon, grapefruit, honey and Strega. The bourbon proved a worthy partner, letting Hum shine without coming on too strong.

And last month, at The Usual in Fort Worth — I’m obsessed, I tell you — resident genius Juan Solis pulled Hum off the back shelf when I picked her out of the crowd.

He gave the hummingbird-logo’d bottle a good look-over. I was supposed to try this a week ago, he said.

He poured a shot and sipped, then grimaced. What’s in that? he asked.

Juan eyed the ingredients, then tasted it again. I have some ideas, he said. He poured a little of this and that and poked around a smattering of tiny bottles on the counter.

His solution doted on on Hum’s Caribbean flavor: Hum, light rum, lime and simple syrup, with coconut extract and a sprig of mint. It was damn good.

Now, just suppose you’re at my place and you meet a lovely stranger in red. Actually, supposin’s as far as you get: Go buy your own bottle.

— Marc Ramirez