Lollygagging in the West Village a few weeks ago, Donna and her pal Lee wandered into the Fatty ‘Cue, and there found one of the servers experimenting with fat-washed rye. I had that very week been working with a schmaltz-washed rye (whiskey infused with the fat’s flavor), so I took it as an omen owing to my wife’s unfailing good karma. She fired off some quick shots and I asked Wilmer, above, for the story and the results.  Here with the Friday cocktail, a spicy take on the classic Manhattan that morphed into a kind of Old-Fashioned, thanks to the ingenious Massa Syrup, and Fatty ‘Cue’s “master fat,” combination of fat from various meats, clarified. This drink takes some planning, so if you’re drinking along with the Friday Cocktail hour, in lieu of the Old Read On »

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I love the clean and pure daiquiri, nothing more than a rum sour. I love a mint julep for its power and herbal freshness. But one thing I don’t like is large fragments of leaves floating in my drink and ever threatening to catch on my front tooth mid-conversation. I felt like a daiquiri last weekend and made some hastily. I wanted to perfect it. To get more depth from the sugar, I made a simple syrup of brown sugar (equal parts water and brown sugar, heated to dissolve the sugar, then cooled). I pulverized the mint in a mortar, then let the rum soak with it to infuse. Then I strained the rum through a cloth. I combined it all and topped it with sparkling water. It seemed to me the perfect mojito, and Read On »

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The creators of last week’s cocktail on fat-washed spirits, schmaltz, and rye, noted that the onion (which worked perfectly with the schmaltzy rye) recalled a Gibson. Loving the interconnectedness of cocktails, that is the choice for today’s Friday Cocktail Hour. The Gibson is a martini garnished with onion, and I like to underscore the difference between it and a martini by adding some of the pickling liquid. Because it features gin, use a good gin such as Beefeater, my fave. Same vermouth ratio as a martini, 20%, though vary this according to your tastes. Do you hear anyone asking for a vodka Gibson? Do you hear bartenders, upon being asked for a Gibson, respond, “Vodka or gin?” I think not. This is a serious cocktail with a sweet-sour-onion garnish, reflecting the serious and bittersweet recognition Read On »

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A Portland, Oregon bar that we do more then serve beer, it will help serve the community, via Good.

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