Object

Collateral Damage

There are few ways that you can attempt not to pay for your drinks.

Repeal Day!!!!

What should be America’s favorite holiday!

Does Bend have the best bartender in America?

Columbine Quillen doesn't just mix drinks. She ‘tells a story

Can I get a shaker?

I’m not a shaker snob, if I can make a tight seal I’ll shake with anything.

Ransom Gin and the Pineapple Julep

Ransom gin makes it real good.

The Jerry Thomas Project – the Knickerbocker

by Columbine Quillen on March 6, 2010

My intention today was to make Jerry Thomas’ series of cobbler drinks – but once again I hit a wall as I don’t have any catawba wine, which one of the cobblers calls for. Every time I’ve tried to procure this varietal, there’s been none for sale on-line and not one of the restaurant’s wine reps had any clue what I was talking about. But I decided to google it for the hell of it and for the first time, an option popped up to buy a bottle on line.  Which is very exciting and as soon as I get the bottle, I am going to make all of the cocktails that call for catawba before the wine oxidizes.

For the meantime, I made the Knickerbocker – which is the most in style of Thomas’ drinks to what most people expect from a cocktail today.  It is pretty much a raspberry lemondrop with a little curacoa but made with rum.  The recipe calls for Santa Cruz rum which refers to rum from the Virgin Islands, so I used Cruzan light because I felt that the delicate flavors from the lemon and raspberry syrup would be lost with a darker rum.

I thought this was delicious.

Knickerbocker

in modern day measurements

2 ounces Cruzan light rum

1/2 ounce Citronage

2 ounces raspberry syrup

2 ounces fresh squeezed lemon

Raspberry syrup recipe

1 cup sugar

1 cup water

1 cups frozen raspberries

Bring ingredients to a boil and immediately pull off.  Let cool and then puree in a food processor.

{ 1 comment }

H2O on the Go

by Columbine Quillen on March 5, 2010

There used to be a bartender in Denver that wore a button that said, “Ask me about water, no ice.”  Only the truly daring would venture the question because the answer was a whirlwind of hate and distaste she had for who didn’t just take their water from the tap with some ice cubes in it.  I don’t share this hatred, but I am always amazed by all of the creative ways people have found to enjoy one of life’s simplest pleasures.

A lot can be learned from the person who places a water order.

No ice? You think a lot about hydration and you don’t sip your water you inhale it.  You will drink at least three full glasses of water in long gulps and the only reason you stop devouring it is because you don’t know what’s going on in conversation as you’ve spent most of the evening making trips to the restroom.

Straw? You are a woman, men hate straws and immediately pull them from their drinks in wild disbandment.  You like to look pretty when you drink your water and you don’t want your lipstick to tarnish.  The straw can also be used as a tool in flirtation as you stir your water with it and use your other hand to flip your hair.

Three ice cubes, two little straws, one lime, one lemon twist, and a splash of cranberry.  You are high maintenance and sexually frustrated.  You are never satisfied with what is offered to you and you often look a gift horse in the mouth.  You will spend most of the evening with a look of bored wretchedness and stare at others in distaste.  For you I would recommend a simple glass of luke warm tap water in a scratched up pint glass – you’ll learn a lot when you break free from your water order.

H2O on the rocks

Take any glass, add ice, and fill to top with water.

{ 0 comments }

Alcohol 101 – What is Vodka, Gin, Whiskey, and Tequila?

March 4, 2010

About every six weeks I teach a cocktail class in conjunction with Crater Lake Vodka.  I always open up the class asking people what they buy when they venture into the liquor store and most people feel fairly uncomfortable because they don’t know what most of the bottles on the shelf are made out of [...]

Read the full article →

Oldest Rum Cocktail – El Bumboo from 1664

February 27, 2010

I’m on vacation this week – thus the absence (but I thought that I’d make one little post). Fortunately, I’ve been able to lie around and read a lot (one of the great luxuries I miss in my busy life right now). Anyhow, I picked up And a Bottle of Rum: A History of the [...]

Read the full article →

The Jerry Thomas Project – the Whiskey Fix

February 22, 2010

The Jerry Thomas Project is the re-creation of all of Jerry Thomas’ cocktails from Jerry Thomas’ Bar-Tenders Guide: Receipts for Mixing in their purest form. Jerry Thomas is considered America’s father of mixology publishing the first cocktail book in 1862.
I want to apologize for making the Brandy Fix, the Gin Fix, and the Santa [...]

Read the full article →

100 Things Restaurant Staffers Should Never Do – Part 4

February 22, 2010

A friend of mine just sent this to me and I couldn’t help myself but comment on the entire thing.  It was first published in the New York Times on October 29, 2009.
As it would be too much to read all at once, I am breaking it into four part.  Buschel’s statements are in black, [...]

Read the full article →

Jerry Thomas in the New York Times

February 20, 2010

Even though I’ve read quite a bit on Jerry Thomas – there was a lot of fun little tidbits of information.  If you haven’t read much about Jerry Thomas – this article really captures the highlights of his life and the contribution he’s made to modern day mixology.
click here:
New York Times article on Jerry Thomas [...]

Read the full article →

100 Things Restaurant Staffers Should Never Do – Part 3

February 19, 2010

A friend of mine just sent this to me and I couldn’t help myself but comment on the entire thing.  It was first published in the New York Times on October 29, 2009.
As it would be too much to read all at once, I am breaking it into four part.  Buschel’s statements are in black, [...]

Read the full article →

100 Things Restaurant Staffers Should Never Do – Part 2

February 18, 2010

A friend of mine just sent this to me and I couldn’t help myself but comment on the entire thing.  It was first published in the New York Times on October 29, 2009.
As it would be too much to read all at once, I am breaking it into four part.  Buschel’s statements are in black, [...]

Read the full article →

100 Things a Restaurant Server Should Never Do – Part One

February 17, 2010

A friend of mine just sent this to me and I couldn’t help myself but comment on the entire thing.  It was first published in the New York Times on October 29, 2009.
As it would be too much to read all at once, I am breaking it into four part.  Buschel’s statements are in black, [...]

Read the full article →