Our Favorites: Joe's Picks

It is approaching that time of year when we look back, and take stock of our lives.

Over the blog's lifetime, it has grown with the addition of "pop-ups" and facebook, as well as more "bar chat".

Those of you that are regular visitors to this blog know that myself and Chris are the main contributors.

It was Chris that first instigated the blog, my contribution was merely to come up with the drinks and possibly add a bartender's note at the end. It is through the dedication of Chris, (I admit that I sometimes need a poke from Chris to keep up my end of the agreement,) that the Blog has been allowed to grow. Anyway, enough saying nice things about Chris (I am sure this is making him a little uncomfortable,) let's get on with the chat.

With the premise of looking back, I have chosen my three favorite cocktails from the blog.

The first is the Pimm's Cup, (September, 2009.)

I like this drink for a number of reasons. It looks good, tastes great and gives me the opportunity to tell my Pimms story while making the drink.

A number of years ago a retired butler to the Queen of England was selling some of his memorabilia from decades of service at the Palace. Amongst his possessions was a hand-written note from the Queen Mother about an upcoming picnic for the royal Family. At the end of the note she had underlined the statement "Don't forget to bring the Pimms."

My second choice is the Boston Tea Party, (October 2009.) I am rather proud of this drink, obviously it is a variation on theLong Island Ice Tea, only bettah, (Boston Joke.)

At the Passage Lounge, (H.Q. of the GDitWTW,) it is one of the most popular cocktails. I have had a number of local bartenders tell me that costumers come into their bars and ask for the Boston Tea Party.

My final choice is my all time personal favorite cocktail, the Bombay Sapphire Martini Straight up With A Twist, (February 2010.)

This cocktail is simple, clean, straightforward and leaves you feeling very satisfied. Very much like myself in many ways.

Cheers,

Joe the Bartender

The Lobstertini

Hmmm. This may not be a cocktail one might make easily at home. But it absolutely HAS to be included in The Greatest Drink in the World... This Week's library of cocktails.

The Recipe:

Nah. I am not gonna even PRETEND that this is something someone may be able to do at home! If you want to try this cocktail, you cannot bring this mountain to Mohammed. You need to go out and get one in its natural environment: The Shanty.

Diane's notes: The Lobstertini, (now made nationally famous for being featured in the Triple D episode titled "Wings, Dogs & Claws") is simply our version of a dirty martini made with vodka. We use Absolut, but you could use any vodka you like. We have had mixed success with citrus or lemon flavored vodkas, but I feel that it overpowers the subtle flavor of the lobster essence.

"Lobster Essence" is simply lobster stock (or broth) which we make by simmering together lobster bodies, carrots, celery, onion & fresh herbs for a few hours. We then strain it once and then run it through a coffee filter to make it less cloudy. Chill and keep for one week, refrigerated. (I usually make a large batch and freeze it in quart containers to be handy when needed.)

Then make your dirty martini as you normally would, replacing the olive juice with a healthy dose of lobster essence - then garnish the drink with a lobster claw and a twist of lemon.

Shantastic!

Peace,
Diane

Chris's notes: To be honest, I have been aware of The Lobstertini for some time. And I knew that eventually I had to try it. It loomed over me like driving towards a storm cloud on the horizon and me with no reverse gear.

I was very intimidated. There was an imaginary wall in my mind that kept cocktails on one side and seafood on the other, and never the twain shall meet!

Those of you who can look at this image and NOT be intimidated, well, you are either more adventuresome than I or, more likely, you've had one of these.

And that is the trick, there, isn't it? This isn't a cocktail to just sit back and kill time with conversation and an appetizer. This baby is The Show.

I ordered mine, with a feeling akin to strapping on a parachute and stepping to open door of a plane, ("I can do this!") and when it arrived, I was very impressed with the presentation!

My first sip was also quite a surprise. It was hardly the "Bizarre Foods with Andrew Zimmern " after-school special that I was expecting. It was subtle in flavor and damned tasty.

True, one must be a fan of martinis to like this: There is no dodging that, (fortunately, I am!). But the "lobster essence" was far less intrusive or overwhelming than that of the olive brine in a Dirty Martini.

The recommended approach, I was instructed, is to eat the lobster claw at the same time as enjoying the cocktail, and to swirl forkfuls of meat around in the drink before biting into it.

In the end, this was not just a drink, it was a snack. And an experience!

I readily admit that it would be easy to mock this drink, because it is very different. It is a bit more difficult to mock it, however, after you try.

It is one tasty treat.

Cheers!

P.S. If I ever get around to finishing my "Most Interesting-Looking Cocktails" list, this baby is a contender for the top spot!

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This week's "Barely-related video" is almost completely unrelated! Please enjoy "Treat Her Right," by that legendary entertainer, Mr. T!

Down & Dirty

A new twist on a classic cocktail is our offering this week, and the first-born of the new Passage Lounge.

The Recipe:

While chilling a large martini glass, fill a cocktail shaker with ice and add:

- A 6-count of Grey Goose Vodka,

- 2-3 teaspoons of olive juice, (bottled!), or to taste,

Stir, (NOT shaken!)

Strain into the now-chilled martini glass

Garnish with two Goya® brand jalapeño-stuffed olives

Chris's Notes: I am certain that the more astute readers of The Greatest Drink In The World... This Week have noticed the lack of a recipe posted last week. Our apologies for this omission, but while I was away on vacation, it appears that Joe also took some time off to travel.

This won't happen again, I assure you.

Upon our respective returns from traveling the world, (in search of cocktail ideas!), we were greeted with the opening of the all-new Passage Lounge! Yes, Passage to India restaurant, former home to Joe the Bartender's cocktail creation laboratory, has expanded to include this new British/Indian bar.

The Passage Lounge, (..."exciting and new. Come aboard! We're expecting you!") had its first creation in this week's drink recipe, inspired by a cocktail that Joe enjoyed whilst globetrotting with his entourage.

The strange thing about this drink is that it was made after its name. Joe is a major fan of the martini, (don't listen to anything he says to the contrary,) and I know, that he had been considering a new dirty martini for a spell.

Joe told me as I arrived that evening that the drink of the week was called a "Down & Dirty." And just from the name, (and possibly being too familiar with the way Joe thinks,) I guessed what the drink was comprised of.

If only for that reason, I am completely behind the inclusion of this entry. However, the fact that this martini has extra special taste bombs, (in the form of Goya® jalapeño-stuffed olives!), and a top shelf vodka like Grey Goose, it warrants listing as this week's Greatest Drink In The World!

Crisp and delicious, with a snap all its own!

Joe's Notes: As Chris has mentioned, The Passage to India, (A.K.A , HQ of TGDitWTW,) has expanded. Our new bar now has plasma TVs, an expanded seating area, and belly dances, (professionals, not just the panel of experts jiggling their things.)

On the night of our opening, my first customer was Lisa, a regular of the bar. She ordered a dirty martini. One of my more intellectual, but some what confused regulars, asked me what that was, and if he could have a "down and dirty." We liked the name and looked around the bar to see what we could come up with. I thought Grey Goose, (goose down,) and add dirty, I also decide to use a jalapeño-stuffed olive.

The result was amazing! And so the Down & Dirty was born and introduced as the first drink served in the new Passage Lounge.

I am sad to report that there is one down side to the new bar, and that is Delip, my long-time side-kick has not moved with me. He decided to remain in the main dining room. He visits from time to time, but it is not the same. I feel as if my eldest boy has moved out of the house. All parents/guardians know this is bound to happen one day, and all we can do is just hope that they have matured enough under your guidance to be both responsible and happy.

On a more cheerful note, I now have a new apprentice, the beautiful Miss "M". She arrived at the Passage Lounge just this week but has already started quite a stir with our regular guests. So a new chapter has opened at HQ.

One guest, (he was a little lubricated at the time,) referred to myself and M as John Steed and Emma Peel. I was naturally flattered. M, of course, is way too young to remember The Avengers. So, she got out her new-fangled phone and googled it. These contraptions are way beyond my comprehension and technical capabilities. Maybe the beautiful Miss "M" will be able to teach me a few things, as I share with her my years of knowledge tending bar.

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I am really excited about this week's "barely-related video!" The only connection to this week's drink is that this video is equally difficult to describe, and somehow works, despite the ingredients!

I present Chacarron!

Cheers!

The Bombay Sapphire Martini

That's it! I have officially lost control of this blog. Joe informs me that this week we are doing HIS favorite drink, and that is that.

What am I to do? Mix my own? I had no choice but to put my trust, once again, in Joe's alchemical prowess in the manipulation of spirits.

In retrospect, I believe I chose wisely.

The Recipe:

While chilling a large martini glass, into a cocktail full of ice, add:

- a 7 count, (yes, I said SEVEN,) of Bombay Sapphire Gin

- a 0.02 count, (give or take a drop,) of dry vermouth,

- stir emphatically with a bar spoon,

- Strain into the now chilled Martini glass,

- garnish with a twist of lemon.

Recipe by Joe the Bartender, Passage to India Restaurant, Salem, MA

Joe the Bartender's notes: A question I am often asked is "What do you drink when you go out". The short answer is a 'Bombay Sapphire Martini, straight up with a twist.'

But like most of my answers to simple questions, I also have a multifaceted answer, (otherwise known as ramblings.)

To understand how I got to a BSMSUW/T I, like Darwin, need to examine the origins of my personal evolution of drinking.

Just as ape first climbed down from the trees, my early days where very basic and consisted of drinking cheap draught beer at my local pub.

The next step in the evolution process was "finding a mate." I realized that this was not going to be achieved by hanging out in the pub and playing darts with my buddies. So, putting on my glad rags I ventured forth to the more trendy bars and nightclubs. Drinking at these establishments was akin to a mating ritual as depicted in an edition of National Geographic:

"The male of the species first orders a bottled beer. Czech, German or French are acceptable selections. He always drinks straight from the bottle. In this fashion he is presenting the label in a display of sophistication. The aim is to attract a female of the species impressed by his selection and taste. It says: "Look at me! I drink expensive beer beer from exotic places, and I will share my money and sophistication with you!"

(Incidentally, as good as this sounds on paper, it is possible that someone forgot to tell the women , as it didn't really seem to work.)

The next step in the evolution process was the wine bars. The early 80's in London was a time of great excess. Everyone seemed to have money, and easy money is easily spent. I spent the next couple of years either working or drinking in these establishments. (For those unfamiliar with wine bars, they were bars that primarily sold wine and champagne. You sat with friends and quaffed huge quantities of either French, Spanish, German or Italian wines. Everyone was called "darling," everyone was an aspiring sommelier and everyone ordered bottle upon bottle of wine.) Eventually the whole pretense became somewhat tacky.

Turning my back on the wine bars, the next reasonable step was towards membership to CAMRA. That is the UK's campaign for real ale. Otherwise known by Americans as that flat warm beer that English people drink. At this point you should google "CAMRA."

but please remember to come back...

Welcome back!

Somewhere along this time line, I noticed that I had acquired a wife. This made me part of a couple. As a couple we started going to dinner parties. What drink you brought with you said a lot about you as a couple. a bottle of wine was usually accompanied by some Aquavit, white port, ouzo or cherry herring. If your offering was brought back from a recent trip with a story attached, even better. I remember one dinner party where a young lady produced a case of wine she had received from her very own vineyard in Alsace, a wedding gift from her father. Although the wine wasn't very good, this offering could not really be topped.

I feel now that I have reached the pinnacle of my evolution. I am at an age where I can order a proper martini without seeming pretentious. (You really do have to be at least out of your twenties.) And this is how I like my martini. Bombay Sapphire, straight up, with a twist.

Will I evolve further? If so where? Or will I start to slide back down the ladder ending in a barrel of cheap draft beer.

Chris the Barfly's notes: My experiences with this drink are far less autobiographical than Joe's. In fact, I have only had the one, (that he forced upon me!) so, in this section, (known as the brief section, from now on!) I will give my impressions of this cocktail based solely on my limited exposure to it. I hope it suffices.

Well, despite the fact that this cocktail is, for all intents and purposes, straight gin, it is surprisingly smooth. Where most virtually undiluted spirits of such a proof are generally sippers, (or shots!) this drink had me taking larger mouthfuls, just to get the full taste of the gin all over my palate. This is most certainly due to the smoothness of the Bombay Sapphire, backing up all the claims that Joe has made regarding this particular brand. I truly enjoyed this martini and and will never again doubt Joe's judgement.

I learned that this blog is not about control, and who has or doesn't have it, but in the ancient and revered symbiotic relationship of mixologist and thirsty patron, trust is the key.

Trust me.

The Espresso Martini

Here comes Friday. The work week is over. You want a cocktail that helps you unwind, but you don't want the the long work week to catch up to you. What are you gonna do for a drink that is also a pick-me-up?

Ladies and Gentlemen, The Espresso Martini!

The Recipe:

While chilling a large martini glass, into a cocktail shaker, add:

- A 4 count of Van Gogh "Double Espresso" Vodka,

- A 2 count of Svedka Vanilla Vodka,

- A 2 count of Svedka Original, (unflavored,) Vodka,

- Shake intently,

- Strain into the now-chilled martini glass

- Garnish with a slice of juicy orange.

Original recipe by Joe the Bartender, Passage to India Restaurant, Salem MA

Joe the Bartender's notes: I have used Van Gogh 'Double Espresso' Vodka as the lead ingredient in this week's cocktail, so for those trying this at home, make sure that you use the 'Double Espresso' and not just Van Gogh Espresso Vodka. The double espresso has a much richer, coffee flavor, the perfect color and is the best espresso flavored vodka on the market. Once again I have used Svedka vodkas, as I have mentioned in the past the Svedka flavored vodkas have a less synthetic flavor and the five times filtered vodkas have a smooth taste at an affordable price. I have seen espresso martinis that include Bailey's or some other cream liquor,or are topped with whipped cream and have that glass rimmed with chocolate powder. Espresso by its very nature does not have milk or cream in it. the addition of chocolate is again not part of an espresso coffee. These additions are not necessarily bad in fact can be rather tasty, but by adding these flavors you are making something completely different maybe a "chocolate latte martini?"

The Espresso Martini is the favorite drink of one of my bar costumers at the passage to India. He is a young good looking local actor. I am assuming he is fairly successful in his field as struggling young actors do not normally come in attached to beautiful young women or do they order martini's

While watching this budding Lawrence Olivier in action the other night I wondered what my espresso drinking costumers back in London would have thought of all this.

A little over twenty years ago I worked in a market pub in Clerkenwell, London. The Pub was a place where the Italian meat cutters from the nearby Smithfield market would stop off on their way home from an overnight shift in the market. The pubs around Smithfield opened at six in the morning to catch this trade. The meat cutters would order hot, strong very dark espresso coffee to which they would then add some lemon or orange peal and a good shot of either sambucca or grappa. They smoked toasted tobacco as they unwrapped their cheeses and breads filling the bar with shouts of "altro caffe" . The very thought of these men sitting in their blood drenched clothes and stuffing cheese into their mouths and swallowing vasts amounts of coffee and grappa still terrifies me to this day.

Chris the Barfly's notes: THIS IS MY KIND OF ICED COFFEE!!!

Sure, this is straight vodka, but an incredibly smooth and tasty beverage that is accessible enough to be appreciated immediately. The Vanilla vodka is so subtle and background that it is barely noticeable but really helps to maintain the purity and flavor of an espresso, (as opposed to a coffee-flavored drink,) while adding just a touch of sweetness.

Unanimously "upthumbed" by my research partner, (and sister,) Kerry, and gobbled back with gusto!

Possible the perfect 'Friday Nighter.' Done with work, a long week behind you. You want a damn good drink, but you don't want one that will remind you of how tired you are...

This is the one. Trust me.

Van Gogh Vodka Homepage

Svedka Vodka Homepage

The East Side Press

During a recent "staff meeting," it was noticed that our running poll, (those blue bars mid-way down the left side of the blog; Little more... There it is!) reflected a popularity in Brandy! In fact, Brandy ranked in second place, tied with vodka! And yet, The Greatest Drink In The World... This Week has no brandy drinks in its repertoire! This must be rectified!

Here then, now, to remedy this injustice is this weeks Greatest Drink: The East Side Press.

The Recipe:

While chilling a large martini glass, into a cocktail shaker full of ice, add:

- The juice of 1/4 of a large lemon,

- a 3 count of Cognac,

- a 2 count of Canton Ginger Liqueur,

- a teaspoon of brown sugar,

- a teaspoon of egg white,

- 4 drops of Angostura Bitters,

- Shake fervently!

- Strain into the now-chilled martini glass,

- Garnish with a large slice of fresh, juicy, orange.

Bartenders Notes: In searching for the perfect brandy-based cocktail for this week’s “Greatest Drink,” I was reminded of a regular patron from not too long ago.

It was every Friday evening, one of my favorite costumers would come into the bar; we’ll just call her, “Diva.” She’d arrive clad in faux-leopard skin or some other equally flamboyant attire, sparkling with diamonds and dripping with gold, and perch herself at her regularly reserved bar stool.

"Something delicious, Joey," she’d say, with a flirtatious little smirk and a little wave of her fingers. She’d voice nothing in particular as to what the ingredients she wanted, but always preferred a drink that's color matched her chosen outfit of the evening.

I had a special repertoire of drinks put aside just for her visits and it was from this selection that I first presented her with the East Side Press by Xavier Herit. With its rich ingredients of cognac and Canton, I felt that it would be a suitable cocktail to present to Miss Diva.

I recall the first time her well-manicured hands raised the glass to her lips and the response she gave after tasting it: “Oooh, Joey!”

Even the strongest man’s knees would have quivered.

The schoolboy smile of pride was still warm on my face as the first of a chorus of "I'll have one of those, please," came from her envious and/or curious co-patrons.

Diva never did ask for the East Side Press by name, but, (and maybe this is just my imagination, but,) she did seem to be dressed more frequently in colors that matched it.

Chris' Notes: Upon first tasting, one notices that this is a strong cocktail, (in fact, research partner this week, my wife, Cheryl, felt it a little too strong for her less-seasoned palette.)

Yes, this drink is very strong, but also very sweet, (Hey! Just like me!) In fact, the strength and the sweetness of this cocktail are in such well-balanced proportion that they seem to meet, like destiny-bound lovers in a special place; a placed talked of only in fairy tales and legends...

I'm sorry. I digress.

As I was saying, the warmth of the brandy mixes really nicely with the sweet ginger and brown sugar, (and don't underestimate the influence of that slice of orange, either!) and the result is a great, delicately complex, and uncommon dessert/after dinner cocktail.

Enjoy & Cheers, Chris

Domaine de Canton Home Page