Hellboys Dad

oder Ted Munats Botschaft an die Besucher von TOTC...

Die Munat-Brothers sind wirkliche fabelhafte Jungs und ihr Einsatz für die Barkultur ist mindestens so gross wie ihr Humor. Vielleicht kann sich ja der eine oder andere noch an Hellboy als Barback erinnern, das war meine absolute Lieblingsserie im Le Mixeur-Blog. Ich liebe und verehre diese Seite von Teds Humor, ganz anders aber auch sehr gelungen ist dieser Artikel!
Sein Bruder Cha(rle)s ist die andere treibende Kraft der West Coast Libation und er ist einer der wichtigsten Förderer der Bartender-Netzwerke in Seattle und Portland.

Howdy folks,

We will be having our "industry launch" at Tales of the Cocktail at the Hotel Monteleone in New Orleans, July 21-25. Copies of Left Coast Libations will be for sale throughout the week at the Tales bookstore, located in the lobby of the Monteleone.

Thursday, July 22nd, from 12:30-1pm I will be at the store signing books and breaking hearts. Please come by and see me, hold me, kiss me. According to my schedule, we will be at the signing table right after Left Coast Libations Mentor Robert Hess, so come down early and make a party of it! Plus, Robert has promised to stick around during my session to sing a half-hour long, a capella version of "Bohemian Rhapsody."

Actually, he promised no such thing, but it's just the type of things that tends to happen at Tales, don't you think?

At the same time I'm signing books, others in the LCL brigade will be visiting with Domaine de Canton Ginger Liqueur in their tasting room, also at the Monteleone. We'll have some books back there as well, and be making a drink or two from Left Coast Libations featuring Canton. Canton will also be making cocktails, so stop by and sip on something free and delicious while curling up on a comfy chair and reading your shiny new copy of Left Coast Libations. Don't spill ginger liqueur on it though.

We're working on some other things as well, so expect an update or two before July 21. And if any of you have events happening at Tales and would like to invite LCL to horn in on your racket, let me know.

ta ta for now,
Ted

Neues aus Seattle

oder die Munats sind immer fuer einen Spass zu haben

so zu lesen vor kurzem in einer Gazette von Seattle:

Charles Munat is a collector of rare spirits and liqueurs and a frequenter of Seattle cocktail bars. In preparation for a move to Argentina, Munat has begun cleaning out his collection. How fun, Munat and I thought, to gather some of Seattle’s best bartenders, present them with these bizarre boozes—plus some unconventional pantry items—and see what they’d get up to.

On October 1st, we did. Bartenders Jamie Boudreau, Andrew Bohrer, Zane Harris, Paul Clarke, Philip Trickey, and Jay Kuehner gathered at Rob Roy. (Anu Apte, who owns Rob Roy with Harris, was there too, but she seemed to be actually working or something. Sadly we have no samples from her.)

Here’s what Charles brought the barmen:

Satoh Shochu (60% sweet potato/40% rice) from Japan

Tiffin Tea Liqueur from Germany

Tremontis Mirto myrtle berry liqueur from Italy

Red mung beans

Tapioca pearls

Wild hibiscus flowers in syrup

Organic creamy peanut butter

Munat also invited a rep from Corsair, a microdistillery in Kentucky whose bottles will soon to be sold in Washington.

The bartenders jumped right it—Boudreau showed he meant business by reaching for the mung bean jar, Bohrer started intently muddling sage with the wooden muddling stick he calls “Teddy.” It was Harris was who first picked up the peanut butter.

“Can we agree,” Harris said later, when it was all over and his bar was sticky with hibiscus syrup and littered with dirty coupe glasses full or warm drinks and wilted garnish. “That we should never make cocktails with peanut butter?”

In truth, the peanut butter drinks—a strange take on pb&J from Harris, a muddy mixer made with Polish porter by Bohrer, and some crazy-textured cocktail by Boudreau (it should be force fed to anyone who says the word “mouthfeel” too often)—were kind of dreadful.

But the rest? Delicious and impressive. I knew these guys were good, but these spontaneous mixers showed the breadth of their knowledge and creativity.
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Unfortunately, we were unable to photograph all the drinks from the day, including a surprisingly tasty mung bean drink from Jamie Boudreau (below) and two drinks from Jay Kuehner. I’m working on getting recipes for Kuehner’s cocktails.

Jamie Boudreau’s mung bean cocktail
1.5oz gin
.75 oz Lillet
8 barspoons mung beans, muddled
Dash of simple syrup (2:1)
Orange zest for garnish

also Charles give an Comment about this crazy Mixsession:

Nice article, Jessica. I had a great time. I should mention, though, that at the last minute rather than pull impossible-to-find liquors from my collection, I picked up the shochu, tea liquor, and myrtle-berry liquor online from DrinkUpNY -- all were suggested by one of their employees, and DrinkUpNY owner, Kamal, waived the overnight shipping charges to help out. I wanted to pick obscure liquors, but ones that readers could find if they wanted to reproduce the drinks. As for the Corsair products used in the drinks, they should be available in Washington state soon, I think. The other ingredients you can get at any good grocery store or in the International District. The peanut butter and Goldfish foam cocktail with stout beer in it that Andrew created was far and away the most horrifying concoction, but I actually liked a couple of the peanut butter drinks (though not as a regular thing). One tasted weirdly like liquid Butterfinger or something like that. We should make this a regular thing, but with different ingredients and a rotating cast of bartenders. And we should let people come watch and taste. The drinks really were spectacular.