Mix This: The Sidecar

May 23rd, 2012 — 5:06pm

As I was sitting at Cole’s talking with Brent Falco one evening recently (the Bar Manager extraordinaire who I’m sure you’re familiar with, and if not you need to head down there right now!) a nice lady ordered a Sidecar from her. She asked if there was anything she could use instead of Jack (!) because she had been drinking them in more of a club setting and the place she frequented used Daniels. Brent didn’t even bat an eye, and made her and amazing Sidecar–sans said Jack/with Brandy, and the difference to her was immediately shown on her face.

This easy cocktail hails from around the prohibition era. Its simple mix of Brandy, Cointreau and fresh Lemon juice is simple yet extremely effective in getting you in the place you’d like to be. I stress that it should be FRESH Lemon juice and not a mix–I know some like to use a mix because some like this cocktail to be a little on the sweeter side, but you can add .25 of simple syrup instead or even sugar-rim the glass.

- 1.5 oz Brandy
- 3/4oz Cointreau
- 3/4oz Fresh Lemon Juice
- (optional sugar rimmed glass)
- Ice to tumbler, Shake and strain in Cocktail glass.

*BTW I know Brent’s take might be a little different than mine, so next time you’re in Cole’s ask her about hers. Its worth it :)

Plex Lowery, Tony’s Saloon, General Manager

Introducing 213 Cocktail Recipes

May 23rd, 2012 — 2:53pm

We’ve launched 213 Cocktail Recipes on our website at so that you can bring your favorite cocktails home with you!

We have recipes sorted by bar and spirit, and we’ll be adding new recipes every week as the seasons go by and our menus change.

What new recipes would you like us to add?

Leave a comment to let us know!

Cocktail Wax, an essay by Dustin Newsome of Seven Grand

May 22nd, 2012 — 5:22pm

A Google search of the word “cocktail” yields a number of suggested searches, and not terribly surprising that the word itself is third to ‘cocktail dress’ and ‘cocktail attire’ respectively. This surprising revelation only authenticates the greater implication of this word, an idea that it’s greater than the sum of its letters.

The word ‘cocktail’ seems to evoke a sort of per-determined au fait sense of your own experience, it oozes a sense of rebellion and excitement with just the right amount of nostalgia. It’s sexy, and after all, no woman in history has ever slipped into her favorite ‘drink dress’ to drop jaws around town on a night out. Going out for ‘cocktails’ affords us the opportunity to ever so slightly channel our best Humphrey Bogart or Ingrid Bergman, sipping champagne at Rick’s Cafe American.

The resurgence of the old classic cocktails of that forgotten era tap into that very idea of nostalgic and visceral romance, to the time when men were men, and men drank whiskey. The old fashioned is the original American cocktail and is truly a time capsule in a glass. An old fashioned is an experience which starts with the ever so slight twinge of excitement and anticipation upon deciding to order.

Sitting at the bar, you peer past the cornucopia of specialized tools, bottles of aromatic bitters, thick glass jars filled with bright fresh fruit and mint to see the vested bartender selecting a short and stout glass with a thick base and thin walls. A perfectly square cube of sugar bounces off the bottom of the glass like dice on a craps table and is drowned with dashes of aromatic bitters that mysteriously look like they have been around since the dawn of time. A blunt ended muddler crushes the bitters soaked cube and is methodically dragged around the glass, pestling the granulated sugar until all that remains is a dark sandy paste. The barman with rolled sleeves and solid black tie then reaches for the bourbon, splashing it off the bottom of the conical jigger and then with a sharp motion into the bitters and sugar laden glass, just as you would imagine a century past. Large, perfectly cubed ice fight over one another to bathe in the mysterious elixir as the barman peels generous portions of brilliant lemon and orange peel. A long spoon is selected from one of the two jars filled with craftsman’s tools, and is used to elegantly stir the elixir. The barsmith with back straight and focused expression glides the back of the spoon against the wall of the glass using only the wrist, creating a symphony of ice and your budding cocktail. The bartender then picks up the lemon peel, and with one sharp twist, creates a sudden mist of aromatic citrus oil reflecting off the top like diamonds in a sea of whiskey. Once again with the orange peel.

The old fashioned is the corner stone of our cocktail program here at Seven Grand. Cocktails come and go in trends, but those like the old fashioned that have transcended cool and style over more than 100 years are what help define what we know the word ‘cocktail’ to mean to us. Come and celebrate what it is to experience your cocktail along with the art and care devoted to create it at our bar.

Dustin Newsome, Seven Grand