Seattle is stocked like a good bar with good bartenders and mixologists and shake-em-up-ers, and ice-crackers, and sturdy stirrers, and bottle-top-twisters, and cocktail cuties, and powerful punchers, and ear-twisting-tipsy-story-telling tippler pourers. Lots of ‘em. I hate to even make a grouping, but if I have to pick a list, let it be one favoring those who both make great drinks and also make the whole bar happier by their presence and person. Which is what I did in my happiest happy hour bartender list (from the new issue of the Seattle Magazine). Because spending a happy hour or six with these five jolly drink slingers is sure to make the day better.
Ginger Bliss and the Violet Fizz: A Cocktail Lover’s Guide to Mixing Drinks Using New and Classic Liqueurs
Yes, I know, I’ve talked lots about the Ginger Bliss and the Violet Fizz release party that was at the Rob Roy a week or so ago. And I’ve posted a couple drinks from the book, and made a short video about joining the GBVF Army, that talks a bit about the book. But I haven’t given (I don’t think) the book a proper overview here yet, for those who may have missed the party and aren’t quite sure why they need a copy. So, first, a quick overview, and then (second) some fun facts.
Ginger Bliss and the Violet Fizz is designed in a very particular manner. Unlike other numerous classic and modern cocktail tomes available that break out chapters by base spirit (gin, vodka, brandy, whiskey, tequila, and sometimes Champagne), or the fine volumes that are alphabetical by drink, or the other worthy reads (including a few by yours truly) that break chapters out by theme, this book is divided into chapters by flavor profile. By “flavor profile” I’m talking about what the flavor is of a particular liqueur that’s responsible for the personality and taste of a drink. There’s a chapter on A Liquid Citrus Circus, for example, containing recipes highlighted by the vast panoply of fun orange and other citrus liqueurs, and a chapter that reminds you to Take Your Herbal Medicine that contains darker, more intense, herbal liqueurs that are popping up more regularly. There’s also a chapter detailing The Justice League of Vermouths–though they aren’t specifically liqueurs, vermouths and their cousins are also part of the path to joining the GBVF Army–and other flavor specific chapters. By breaking out the chapters in this flavor-oriented way, it makes it easier to plan a party around a few signature drinks as well as easier to find a particular drink matching up with what you’re craving. The idea is to make it a snap for you to pick out a few signature drinks to make any gathering sparkle: from parties of many people to those that are just you and a significant other.
Okay, now that you know a bit about the book in general, here are some specific facts you might not know:
- GBVF has over 200 recipes, some lesser-known classics, some from here and there, and a bunch from modern pro-and-home bartenders, including recipes from: Andrew Bohrer, Ed Skoog, Matt Bohlmann, Jeffrey Morgenthaler, LUPEC Boston, Jeremy Sidener, Paul Abercrombie, Meaghan Dorman, Jay Hepburn, Robert Hess, Yuri Kato, Augusto Lino, Kelly, Magyarics, Thad Volger, Kara Newman, Jim Romdall, David Shenaut, Doug Winship, Erik Ellestad, Chantal Tseng, and probably a few others I’m forgetting a will feel bad about later. Look these fine people up and support them.
- There are at least 14 mentions of comic book or comic strip characters, including two Dr. Strange references (to make Neilalien happy) and a whole chapter called The Justice League of Vermouths (to make pal PhiSmi happy).
- There is one current NBA basketballer mentioned (Andrew Bogut) and three past ballers (Gary Payton, Shawn Kemp, and Nate McMillan).
- There are a number of sidebars to help you pick drinks for specific party occasions, including 4 Drinks for Fishing.
- One drink is named after a short short story by the novelist J. Robert Lennon. Guess which one?
- There are 27 Liqueur Spotlights, which go deeper into the taste, history, and personality of individual liqueurs.
- There are two mentions of Tom Waits, and one drink (The Hounds They Start To Roar) named from a Tom Waits lyric. There is also one mention of the little known Kansas City band Shooting Star.
- Perhaps the best Cocktail Talk type quote in the book is from Paul Holt and is on page 208 and reads thusly:
Perhaps, after all, it is best to stick to Pernod, if the sartorial consequences of imbibing interest you as much as they do me. This if only for the reason that however you start off drinking the stuff, you’re bound to end up more or less naked.
- Perhaps the best quote from the book itself (meaning, written by me) is “Charles H. Baker was the Grand Funk Railroad of his time.”
- There are sidebars pointing to classic cocktail books, favorite new cocktail books, favorite booze blogs, boozy poem quotes, and other ways to stock your literal and electronic libraries.
- Finally, the first drink in the book is the 14 Juillet and the last is the Ti Penso Sempre.
Now, you know a bit more about Ginger Bliss and the Violet Fizz. So, whacha waiting for? Join the GBVF Army today!
Or at least he thinks he can in the below video. But he is challenging you to prove him wrong. So, if you’re tough enough, film yourself and then let him know. I’m just happy I can have an open beer served to me really darn fast (and without even having to break the bottle’s neck off with a rock. Which is what I usually do).
Another bartender showing up at your bar for a free drink after you had one at their bar? Check. A vest and bow-tie? Check. Giant hands getting ready to work out that shaker? Check. A little crankiness cause you’ve been slinging ‘em all day? Check. A super curvy redhead walking away from the bar and wearing a groovy shirt that you just can’t keep your eyes off of? Check. And that’s how the life behind the stick operates.
PS: I picked this panel up from the blog Warren Peace, in an article about the artist Steve Ditko (whose art I dig, especially in early Dr. Strange and old horror comics), coming out of panels from The Art of Ditko, edited by Craig Yoe, which is a full book of older Ditko. It almost should go without saying (cause those who read this blog occasionally will guess it already), but I found the Warren Peace blog via a link in a post on the otherworldly Neilalien site.
PPS: I’m not, any more, a professional bartender. But I know a lot of them. And this post is for them, especially the hard-working Andrew B who writes the hard-working blog Cask Strength.
Chicago Confidential: The Low Down on the Big Town is a 1950 tell-all by reporters (and authors of Washington and New York confidentials) Jack Lair and Lee Mortimer, which is both “uncensored” and “shocking.” And reading it, I’m sorta shocked. The indie-rock haven that I know and love used to be a combination of Sodom, Gomorrah, and a Rambo movie, with more sex, death, grifts, grafts, and gambling than this poor boy can understand. Maybe the authors toned it up just a snitch? And maybe Chicago just used to be more rootin’ and tootin’. Maybe I just lived in the wrong neighborhood? Maybe if I would have crick’d my neck out longer (ala PhiSmi) I would have seen more? But wait, wait! This isn’t about Chicago and its malcontents, this is a quick paean to my favorite Chicago bartender and longtime close pal, Joel Meister. See, Mr. Joel (as many know) lives in rowdy Chicago, and tends bar, and rules, damnit, rules. Which is why I want to dedicate this quote to him, completely un-confidentially.
Burlesque bars are few on the near North Side beyond the mile of Clark Street dumps. There is only one open stripper on Rush Street, the Spa. Most establishments are restaurants or cocktail lounges with only a singing pianist, male or female, for entertainment, plus the inevitable B girl. The initiates hang around to drink, talk, meet old friends or pick up new ones. But the bartenders will get you anything you want–tell you where there is a crap game, contact call girls, or take a bet on the horses. Throughout Chicago, bartenders function to a much wider extent than they do in any other known place. It is the fashion to advertise their names in connection with saloons and restaurants, as though they are stars. And some of them are, with individual followings because of their wide usefulness. Their local appellation is “the mixo,” and they are heavily tipped.
–Jack Lair and Lee Mortimer, Chicago Confidential
PS: Don’t forget, when in Chicago and having Joel pour you or shake you or strain you one: “they are heavily tipped.”