First We Take Manhattan

What she said.

ADoB, which started life as the musings of a New York barfly and home mixo-geek, is returning to its roots. To say this came as a surprise is an understatement. As of just this previous Friday, we thought we were staying in Providence, albeit it at a new address.

To say we’re excited is another understatement. Providence has a growing craft-cocktail scene, and I’m proud of the small role I played in that. Jen and I had opportunities here that might not have come our way had we stayed in NYC. But New York is a better scene for us, honestly, a place where Jen and I can both explore our passions for great food and drink and pursue a greater level of professional pursuit.

Cheers, Providence, and thanks. We made friends here we’ll never forget, and we know how easy the Amtrak trip is. We’ll be back, whether you want us or not.

Ads of the Week: Beeeeeeer

I meant to post this just prior to Mother’s Day, but you know how life can be…

The New-York Historical Society Museum and Library is hosting an exhibition on the history of brewing in New York. Prior to Prohibition, NY had a thriving brewing industry, with vast plants in Brooklyn (we lived down the street from a former brewery site in Bushwick), Queens, and even Manhattan.

The museum’s Tumblr is posting images from the exhibit, including some great old advertisements. For more on the exhibit, here’s a piece from the WSJ.

The exhibit opens today, May 25, and runs through September 2.

La Rosita

At Serious Eats, I contributed a drink to a new feature, “The Best Cocktails We Drank in [a given month].” This previous month being April, it was April’s turn to be the given month. The remit was, pick a drink you loved, whether out or at home. We don’t really get out much, for several reasons, so it would have to be a drink at home. I chose something new, a drink I’d never had or made before. My comments on the site were …

“Reposado tequila, sweet and dry vermouth, Campari, and Angostura bitters combine for the La Rosita, a spin on the classic Negroni cocktail. I mixed this one up at home for a crisp springtime refresher. Tequila and Campari play very well together, making for an herbal, lightly bitter drink that highlights tequila’s agave flavor.”—Michael Dietsch, Cocktail 101 columnist

Now, the recipe:

La Rosita

  • 1-1/2 ounces reposado tequila
  • 1/2 ounce sweet vermouth
  • 1/2 ounce dry vermouth
  • 1/2 ounce Campari
  • 1 dash Angostura bitters

Stir all ingredients over ice in a mixing glass. Strain into a chilled cocktail glass. No garnish.

For tequila, I used Espolon Reposado. For sweet vermouth, Cinzano; for dry, M&R.

Disclaimer: The Espolon and Campari were sent to me for review purposes by Campari America. I had never before had the Espolon and I quite liked it. I would consider buying it again, but I would consider other reposados before Espolon. As for Campari, I almost always have a bottle on hand, usually purchased with my own money. But to cover my ass, I probably can’t fail to disclose that Campari America sent me a bottle.

Photograph © Jennifer Hess

How To Make a Lewis Bag from a Pair of Old Jeans

Over at The Kitchn blog, Sara Kate Gillingham-Ryan was facing a problem. She had a bottle of rye whiskey and wanted some ice shards for chilling it down. What to do? She recalled how her dad always solved that dilemma: he’d take an expired pair of jeans and have Sara Kate’s mom cut off part of one pants leg and sew it into a bag. Then he’d use a mallet and whack the hell out of the ice.

What is this but a denim Lewis bag? A Lewis bag, if you’ve never heard of one, is a canvas bag used for exactly this same purpose. If you’ve seen the video in the Mint Julep post I put up last week, you’ve seen a Lewis bag. Now you can make your own, using denim.

Yes, as Sara Kate points out in her post, you need to think about the dyes and washes used to make denim, but I don’t personally feel that there’s much to worry about. I’m going to try this; it looks like a brilliant idea.