February 3rd,
2012

Posted by Doug
under Rule 2, Tiki Month 2012


It isn’t Tiki Month just at the Pegu Blog, you know. I expect we’ll see an increase in Tiki activity throughout February… the gods demand it.

Either that, or they want virgins!

Yeah, so get posting if you don’t want to explain to your wife why your daughter is emailing from Tomba Pago….
(At the very least, be sure you set a reminder for one Tiki post on Mixology Monday, the 20th.)

First up in joining the festivities is DJ Hawaiian Shirt. That’s his blog header above, where he is pictured about to spill his Mai Tai all over that expensive mixing board. The Shirt posts on an essential online Tiki resource, the Grogalizer, so I don’t have to.

I’ve found the Grogalizer handy in the past for when I want to release the Tiki and it isn’t February. When the Pegu Lounge is not fully stocked with the exotics, the Grogalizer helps me figure what drinks I am still able to make.

So head on over to Spirited Remix and let the Shirt explain exactly what the Grogalizer is and how to use it.

February 3rd,
2012

Posted by Doug
under Rule 2, Tiki Month 2012


An unintentional Tiki Twitter logo by kamrif89.

Over in Twitter land, where I often waste entirely too much time, they have a concept called Follow Friday. It is a sort of institutionalized Rule 2 movement, wherein on any Friday that you feel like it, you tweet the addresses of other Tweeters who you recommend to others. I thought that I’d double up the concept this first Friday in Tiki Month with a blog post Follow Friday, giving the Twitter addresses of those Tiki-oriented folk I follow. If they have a (remotely) Tiki-oriented blog, I’m completing the Rule 2 circle by linking that as well.

Joe Garcia. “The most brilliant screenwriter not working in Hollywood these days” has a deep Tiki streak in him.
His blog, Basic Civilization, isn’t a Tiki blog, but it is well worth reading for assorted lifestlye musings.

Critiki. This feed keeps you up to date on any updates to the world’s best site to find and rate the resurging world of Tiki temples bars.

Critiki is curated by Tiki goddess Humuhumu. Among her other Tiki sites, she also sparingly blogs at Humu Kon Tiki.

Among his other entertaining characteristics, Snikitiki has managed to live long enough to actually be older than dirt me.

DJ Hawaiian Shirt isn’t really a Tiki blogger. But he does know his stuff when the occasion warrants, and he certainly dresses the part.

The Fezmonger is always an interesting follow. And he mongs, er, makes the weirdest premium fezzes you can imagine.

Doctor Bamboo. Charter member of the Board of Tiki Idols. Official Illustrator of the Cocktailosphere™. Occasional but very skilled blogger. (I’ll be in trouble if I don’t also tell you to follow his wife, the BambooBabe.)

SpiritedGeek. I started following Joby when he Tweeted as TikiGeeki. He’s changed his handle ’cause he thinks he’s grown or something. There is no escaping Tiki Month, Geek!

EmeTiki. This is one serious Tiki connoisseur. She does need to blog more, though.

MikeMonello. Mike loves his Tiki, but most of his tweets, like mine, range all over the place.

LetsTiki. One of the purest Tiki bloggers and Tweeters. How he gets all this knowledge in the not-exactly-Tiki-Mecca of Wisconsin, I don’t know.

ColonelTiki. Old-school cocktail blogger and owner of kicking home Tiki bar. He protects his feed, so you must be privileged to follow him or something. (He’ll probably ban me for promoting his feed.)

DrTiki. Jeff Macpherson is the mad genius behind the seminal TikiBarTV. He’s sort of moved on, but he’s still worth a follow for the Tikiphile. Also, don’t forget TikiJohnny and TikiLala.

Tiare62. One of the first bloggers who got me into this “art form”. Also a charter member of the Pegu Blog Board of Tiki Idols. She writes A Mountain of Crushed Ice in a completely not incongruous location for Tiki, Scandinavia….

Trader Ti… BG_Reynolds. Another of the old school bloggers who started out back in the day. He’s gone and made a successful business out of making Tiki ingredients. You need his stuff, and should go order some right now so you can have it before Tiki Month is over. Start with some orgeat, and maybe some falernum.

UPDATE: I can’t believe I forgot KaiserPenguin, the undisputed king of garnishes. Oh wait, now I remember, he hasn’t tweeted or blogged in months…. Get on the stick, Rick!

Oh, and last: DAWinship. That’s me. You might also want to subscribe to my RSS feed, to keep up with all the festivities this month and beyond!

There are some other Tiki folks I follow, but their are for the most part manufacturers, and I’ll be featuring them in the SideBlog as Tiki Month goes by.

February 2nd,
2012

Posted by Doug
under Recipes, Rum, Tiki Month 2012


Drink: Sidewinder’s Fang
Mug: Dynasty Skull Mug
Available at BarSupplies.com and elsewhere.

Midcentury exotica didn’t just cater to suburban fantasies of work-free islands and guilt-free sex. There was also the call of adventure, epitomized by these classic “dangerous” drinks: if the sharks didn’t eat you, the cannibals would.
—Beachbum Berry Beachbum Berry Remixed, Pg. 86

There is quite a bit going on in that quote. Expect to see it several times this Tiki Month.

I want to kick off Tiki Month with a pleasant little cocktail with a scary name, the Sidewinder’s Fang. Berry’s words, and the Sidewinder’s characteristics bring to mind other scary things, like rollercoasters.


Top Thrill Dragster. (via: SodaHead)
Scary name. Pants-wettingly scary ride. See SodaHead for proof.

The DRAGON!!!
Only scary because it is found at Michael Jackson’s Neverland Ranch.

Everybody likes scary stuff, but while some of us like to really be scared, others just like the idea of being scared. As the Bum notes, the Tiki oeuvre is replete with scary names and images, designed to make you almost fear the drink. Some cocktails, like the Zombie and the Hurricane are as devastating as their monikers imply, others not so much.

The Sidewinder’s Fang is such a drink.

SIDEWINDER’S FANG

  • 1 pt. dark Jamaican rum
  • 1 pt. demerara rum
  • 1 1/2 pts. fresh lime juice
  • 1 1/2 pts. orange juice
  • 1 1/2 pts. passionfruit syrup
  • 3 pts. soda water

Combine all but soda water with ice and shake. Pour unstrained into scariest looking vessel you have. Top with soda water to taste and stir. Garnish as the Tiki gods inspire you.

In a glass, this guy looks pretty much like a washed-out Screwdriver. The taste, assuming you use good juice and syrups, is surprisingly complex and bright. As you can see, it isn’t all that scary, if you know the ingredients. But for a culture built around the deceptive power of the Zombie… And the Sidewinder’s Fang tastes like it might be one of those roll of quarters in a sock-type drinks.

You may think, since it is so relatively weak already, you can omit the soda water. Don’t. Without the soda, the juices totally overwhelm the drink and none of the rum comes through. Undiluted, it tastes too sweet, and you might just as well use have used cheap well rum instead of the interesting stuff. That said, I think 3 parts of soda water may be too much, so use your own judgement as you mix.

Regardless, this drink is an easy and delicious mix to serve to guests as an evening extender. It maintains an existing buzz without advancing it too much. And if you use big ice cubes (which you should, if available) it is a drink you can drink fairly slowly without it losing its appeal.

{This recipe can be found in Beach Bum Berry Remixed and in Beachbum Berry’s Tiki+ app.}

And hey! This post is part of Tiki Month 2012 here at the Pegu Blog! Be sure to look around for LOTS more Tiki stuff all February!

February 1st,
2012

Posted by Doug
under Tiki Month 2012


OK folks! It is February 1st, and that means it is time. Time to bust out the floral shirts, stock up on exotic nectars, and fruits, and of course rums. Time to move my collection of the complete works of Beachbum Berry to the active bar shelf. Time to annoy the wife with too much Martin Denny.Time to open boxes containing this year’s additions to my collection of drinkware evoking pagan idolatry.

Time for Mai Tais. And more.

It is Tiki Month, guys! I invite you all to get in on the action. Chase the winter blahs away with some tropical exotica. My Australian readers who are currently basking in the heat of Summer can screw off. Nah, you can join in too. I won’t hold your good weather against you… much. And to my readers who blog, don’t forget that I’m totally co-opting Mixology Monday for my own purposes on February 20. You will post. And you will bring the awesome.

So I’ve updated the special Tiki Month decor this year with a mug from my own collection and…

…And brought in new management!
This dump sure needed it!

Dump? I beg your pardon!

Listen, Chump, why else would the owner bring in turn-around artists like me and Zazu if things didn’t need a facelift?

I brought you in because it was funny to do so, bird brain!
Also, I did it as a comment on your late, lamented run in charge of the Enchanted Tiki Room in Disney World. So lamented in fact that the ghost of Walt Disney himself set you on fire. Seriously folks, they reverted the show pretty close to the original format that showcased Walt’s own love of Tiki culture. It’s much better now, and if the only way you’ve seen the ETR was during Iago’s tenure, it’s well worth a second look.

Oh sure,
blame the parrot!

And another thing, right now
you are kinda horning in on my gig around here.
Don’t get too comfortable with that!

Finally Iago, you are here so I have someone to blame if something goes wrong with Tiki Month. (Something always goes wrong with Tiki Month. The Tiki gods are fickle masters.) Otherwise I’d have to blame Guy!

Thanks!
I think.

Listen. In my defense,
Zazu did it.


Enjoy Tiki Month, everybody!

January 31st,
2012

Posted by Doug
under Bartenders, Funny, Ice, Recipes, Rule 5, Rum

Disclaimer: Hard as it may be for you to believe, the bartender in this video is not me.

It’s not me either!

As a final, pre-Tiki Month post, I thought I’d feature the latest in a sea of how-to-make-a-drink videos gracing the Internet from all sorts of sources. This one is for an almost Tiki drink, the mighty Mojito.
Most how-to-make-a-drink videos are largely ignored by those of us in the “serious” cocktailosphere. A few become viral sensations, usually whenever they catch the fancy of the Godfather. If you haven’t read Jeffrey Morgenthaler’s, um, reviews of this Daiquiri video or this Caipirinha video, follow the links.
…After you watch this one.

The instructions here are pretty rock solid, actually. Follow them and you’ll get a classic Mojito. The muddling technique too looks pretty good, though I confess I’ve never heard of the rum used.

I really only have one question: Are they real?

The ice cubes, I mean.

The outfit that did this one, EyeHandy, has 41 videos in total like this. All actually are pretty solid how-tos, within the limits of any 90-second video format. The instructors are all similar, too….

I’ll embed one more video…

Because he can!

Yes. And to illustrate my point about EyeHandy’s reference library. Also, I’ve always wanted to do some gun-blogging.
So here you go. How-To Field Strip and Clean a Glock With Ashley:

Don’t forget!
Tiki Month starts tomorrow!

January 28th,
2012


Monday, February 20th, 2012 will be the 64th Mixology Monday. I’ll be hosting it here at the Pegu Blog, and since February is Tiki Month in these parts, We’ve decided that the theme shall be TIKI!

The Tiki scene, like classic cocktails in general, is reviving nicely these days. The lush, decadent marriage of tropical flavors and exotic kitsch carries us away to a better, less dreary place. Please join in and add your words, images, and offerings to the Tiki Gods on the 20th. Since Tiki is more than just the drinks, feel free to post on whatever Tiki subject floats your outrigger canoe. I suspect most of you will want to offer up delectable drinks, but feel free to wax eloquent on aloha shirts, exotica music, decor, garnishes, food or whatever else moves you to enter the Tiki spirit!

As with most Mixology Mondays, the procedure is easy:

  • Write up your exotic journey and post it to your blog or on eGullet, etc., on or before February 20th, 2012.
  • If you are currently blogless, drop me a line, and I’ll set you up an author account and you can post your offering to the gods right here. If you don’t want to figure out how, you can even email me the text and pictures, if any, and I’ll post it. But please do it early!
  • Be sure to include a link back to this post, and to the Mixology Monday site. Also include the regular MxMo logo, or you can use this thumbnail-sized version of the MxMo: Tiki logo at the top of this post. (You can steal the full-sized pic above if you like, too)
  • When your post is done, add a comment to this post right here and/or email me the link at D o u g (at) C o c k t a i l c a p e r s . c o m.
  • Check back to the home page here after a day or so to see all the glorious results.

Aloha, Y’all!

January 24th,
2012

Copyright Easy Button
With all the recent brouhaha over intellectual property rights on the web here in the United States, I thought this would be an auspicious time to buckle down and finish this post, which I have been working on since Tales of the Cocktail 2011. It is a followup to my post on Eben Freeman’s session on IP issues in the cocktail industry. One of his panelists, Sheila Fox Morrison, took some time to add some thoughts on how cocktail writers can protect their work was well.

The question I want to address is whether it is useful and worthwhile to copyright your blog (on whatever subject matter). And assuming it is, how does one do so? This may get long, so my I suggest mixing up my delicious, original, intellectual property-themed cocktail, The Infringement™, before you read?

To begin with, your blog is already copyright protected. Each and every post you put up is protected by US Law (and the law of every nation that is a signatory of the Berne Convention) the moment you type it, before you even hit “Publish“. In fact, the protection of patents and copyrights is one of the bedrock, indeed one of the few constitutionally enumerated functions of the Federal government.

So that’s the whole post then!
You can just sit back and count on the awesome power of Uncle Sam to protect your work.

Um, no. Well, yes. But, no.

With automatic protection, your burden of proof that you’ve been infringed is considerable. It can be particularly difficult, even in this age of the Google Wayback Machine, to prove you wrote something first. Further, your ability to extract enough damages to make defending your property worthwhile can be problematic, as only actual damages can be awarded. And even if you aren’t looking to get compensation for someone using your work, there is no easy mechanism out there to just make them stop if they are insistent about appropriating your content.

An excellent way to address these issues is to register your copyright with the U. S. Copyright Office. With registration of your work, the government is essentially testifying that your ownership of the material is valid and true. Further, if someone scrapes your blog and you have a previously registered copyright, the law provides statutory (i.e. significant minimum) damages, as well as allowing recovery of attorney’s fees. In other words, if a scraper takes your registered content you have the means to ruin his day. Note, you do not need to register your copyright to file a DMCA takedown notice, but if the infringer contests the takedown, a registered copyright will make your case a lot stronger.

So, why wouldn’t everyone register their blog? It costs time and money to do so. Assuming you register your blog online, the cost for each registration is “only” $35, which may or may not be significant to you. The more undeniable expense is time. Filling out the required forms, and archiving and formatting your blog for filing with the copyright office adds up to several hours (with generous coffee breaks), especially the first time. Therefore, it may not be worthwhile for you to register your 12 post blog about little Jared’s adventures in PeeWee soccer. But if you are a semi-serious blogger, and have ever had the sensation of discovering your words or pictures gracing some ad-laden webpage that appears ahead of yours in Google searches, consider copyright registration to be a superior form of blood-pressure medication.

You said, “the first time”.
Once I register my blog, isn’t it copyrighted for decades?

Yes it is, but the only content that is registered is that which you included with your submission. So assuming you keep blogging away, your new content will not be so protected. So you will have to register your new content regularly. How often is up to you, but the minimum interval would be three months, and the maximum, five years. Your registration is only direct evidence in court if you made your application within five years of “publication”. And as long as you register within three months of either writing or the infringing act, you will be eligible for statutory relief.

Assuming you still think your work is worth this much effort to protect, let’s go through how you register your blog for copyright protection. While I have been through the process, it is important to remember that I am no lawyer, and certainly no expert, but I have been there, I have done that, and I do have the t-shirt Certificate of Registration.

Before you begin your application to the copyright office, you will need to prepare a copy of your blog as of the date of your application. It will need to be in a format that the office will accept, such as PDFs, Word files, rich text format (.rtf), among several others. I will concentrate on PDF format, because it is so universal, handles bloggy elements like pictures and formatting well, and because I know a good way to produce one. You can also print out your blog in hard copy and mail it in. When registering copyright on most things, the copyright office requires hard-copy only. But for things like blogs and other works published and viewed primarily on screen, we can do things the easy way.

You could just print each page of your blog as a PDF, but for an established blog like this one, almost five years old and boasting more than 800 (long-winded) posts, this process would be laborious. I suggest using an excellent web service called BlogBooker:

BlogBooker will provide you with a PDF of your entire blog from any of three big blogging engines, Blogger, LiveJournal, and of course, WordPress. The service is free, which is awesome, but you should make a donation when you use it… because the whole purpose of this exercise is to ensure fair compensation when someone’s work is used by someone else.

For a WordPress blog like The Pegu Blog, you go to your Dashboard, and choose Tools -> Export. This tool will produce an XML file of your entire blog; posts, pages, comments, etc. But an XML document is not acceptable for the copyright office. Also, this file will include none of your photos, theme, or other media.
Once your export file is downloaded, click on the PDF button at BlogBooker. You will upload your XML file and enter your blog URL so BlogBooker will know where to find all your pictures, etc. Select each feature you wish to include, and set the time range of your blog. Click the Create Your BlogBook and wait… a while. For a large blog like this one, it took a chunk of time. But eventually, you will receive a PDF of your entire blog.

The resulting PDF will not look quite as pretty as your blog.
For instance, in the BlogBooker PDF of The Pegu Blog, you will never see my little face like you do here when I butt in, only my deathless prose.

You are now ready to register your copyright.

Go to Copyright.gov and click on the eCO Login link. Create an account. Then click on Register a New Claim. The application process is many pages long. Most pages are ridiculously simple, while others require some not-obvious decisions. I’ll take note of a few here to help you through. There is also a fairly good online PDF tutorial that steps you through an example registration that covers most, but not all things you need to know.

Type of Work
Choose a literary work. Even is you are a photoblogger, I’m guessing that your work will more easily fit into the Literary Work cubbyhole than Work of the Visual Arts. You may also be tempted to register your blog as if it were a magazine or other serial publication, but functionally, it is not.
Publication/Completion
You should consider your work as published, assuming you make it public and want people to read it, that is.. Also, when first registering your blog, choose the date of your latest post as your Date of First Publication, and that year as your Year of Completion.
Authors
List the blog-owner as the primary author, but you may add as many co-bloggers as you have as authors as well.
You create an entry for each author you list, in which you will detail which elements each author worked on. I’m chief cook and bottle washer here, so I credit myself with text, editing, photographs, artwork, and compilation (this is the work of gathering related materials, links, etc. and combining them in a new form. In most cases, if you are blogging, you are compiling).
Claimants
As the author, you are the default claimant. If your blog is the property of a business, or you have sold or are selling it to someone else, they may be the claimant.
Limitation of Claim
This one is complex. On your first registration, you probably have used photos or other material from other websites that are either public domain or covered under fair use. (If you have stuff yourself that infringes, may I strongly suggest that you remove it before archiving and submitting your blog?) Assuming you have such permitted material, check the appropriate boxes under material excluded. You can use the Other box to describe that there are various photos, quotes, etc. that identify themselves as such. Under New Material Included, check the boxes that apply to your work. I’ll talk about what you do here for subsequent registrations below.

A nice thing about this laborious process is that you can save your application at any point before submission and come back to it later. Once you have completed your application, you can go to the payment step. As I said, it is $35 per registration, and you can pay via credit/debit card, or direct bank transfer. Sorry, no PayPal, web generation!

The last thing you will do, once you have completed the application and payment, is to provide your copy of your material. To do so, you simply browse to find the file on your hard disk, and give it a name for reference. If you printed out your blog, you can mail it in, and bask in the thanks of America’s tree farmers. The copyright.gov site provides a form you can fill out online to include with a snail-mail submission.

Now you wait several months, in all likelihood.

I kid because I love.
It does take a while to get your certificate back, but the effective date of your copyright registration will be your date of submission, even if it takes three months to process, as my submission did. You can apply for expedited handling if, for example, you already are involved with lawyers, but that costs nearly eight hundred dollars for the same registration, only in time to say, “Exhibit A, your honor!”

That’s it. Once you complete your application, your work is done, and you are as protected as you may be. Aside from opening the envelope when it eventually arrives, and filing the certificate you will hopefully never need, you can kick back and glare happily at the world of scrapers at large…

…until you have written enough more to feel willing to go through the process again!


“Hey! Don’t register your blog with the copyright office angry!”
But you might want to do it at least every Groundhog Day….

Once you’ve done it, doing it again will be easier. You prepare your blog for export and submission as before, log in to copyright.gov with your existing account, and register your blog again. For Year of Completion and Date of First Publication, again use the date of the most recent post included in your archive.
The only serious change from the first time you did will be on the Limitation of Claim page of the application. This time, you will provide the registration number you got from the copyright office in the Previous Registration field. If this is not your first revision registration, include the last two registration numbers. On limitation of claim, make the same disclaimers regarding quotes and fair use illustrations of whatever kind, and add that all material up to your last registration date is under prior registration. When your form is complete, pay again and upload your new PDF archive of your blog.

Rinse and repeat this process as often as you like and can afford, but no more often than every three months. The copyright.gov site allows you to save a template of your application which will make it much faster for subsequent registrations.

As you can see, there are strong protections in place for creators who are willing to do the most rudimentary work and adapt reasonably to modern market and technological forces. Do your part to protect your intellectual property within the system we currently have. And if I may ask, educate yourself on the current efforts, with legislation like SOPA and PIPA, to grossly expand copyright enforcement to dangerous extents, and then if you agree with me, call your Representatives and Senators and express your opinion.

As a final word, here are three more posts from others who helped me through this process the first time, and who discuss one aspect or another in more depth:
Should you register your blog with the US copyright office?
Quick and dirty guide to copyrighting your content
Copyright sample forms and strategies for registering your online content

January 18th,
2012

Posted by Doug
under Bartenders, reviews, Vacations


Over the Martin Luther King Holiday, I took my family to Chicago for the long weekend.

Wait… What?
You voluntarily went to Chicago… in January
Why?

Because I have a nine year-old daughter, who absolutely had to have one of these:

She had saved up her money (a lot of money), so we took her to Chicago to the American Girl Doll store to buy the doll, and do the Experience, including brunch in the store’s restaurant.

We’d have done dinner instead, but I hear the cocktail program there is terrible….

This, however, left me with a powerful thirst each evening. Fortune smiled upon me in this in the shape of Sable Kitchen & Bar. I’ve written before of my fondness for the Kimpton chain of boutiquey hotels. We chose one of their Chicago offerings, the Palomar, because it has a pool, only to find from my “legion” of cocktail geek twitter correspondents that adjoining its lobby was one of the most highly recommended bars in the city!

I was surprised to such a nice hotel bar, Bambara, in the Hotel Marlowe in Boston. I was amazed to find not just an above and beyond hotel bar, but an absolute top-shelf craft bar in the Palomar. Really. It rocks.

Sable is a restaurant as well. And a delicious one. Chef Heather Terhune (@HeatherTerhune) runs a smooth and elegant operation. The menu is an eclectic mix of range of dishes from sides such as duck fat french fries and all sorts of game entrees, to things like sweet corn creme brulee and bacon jam with toasted baguette points. They offer fried chicken on waffles for both dinner and weekend breakfast. Most of the larger dishes are offered in half-portions to facilitate a Tapas-like sharing experience.

And it is all really very good, though I’ll admit that while the bacon jam was as tasty as I expected, it had more of a novelty appeal for me. Still, you know if you go, you’ll order it, because, well, bacon jam.

Terhune is a contestant in the current season of Top Chef. I don’t watch the show myself, but I was told by some fellow guests that she is being given the “villain’s cut” by the show’s editors… poor girl. But that probably means she’ll be around til the end. Regardless, I don’t care. I’d eat at Sable often if I lived anywhere near.

But the bar….

The room is on a corner of the hotel, with solid glass walls on two sides of the very large space. The decor is modern, all dark leather and wood with metal accents. The bar itself is huge, about 40 feet long, with a massive liquor wall behind, boasting an impressive selection of all manner of spirits, rather than the 73 identical bottles of Grey Goose you find behind too many bars.
The bar has a design element that I’ve not really seen before and which works very well. Most of the bar is dark wood, and fronted by large, comfortable bar stools. But two segments of the bar, about 6-7 feet long each, are glowing blocks of white marble. There is no seating here and these spaces are for patron standing, rather than server access. For all its high-end nature, Sable is not an intimate environment. It is a hotel property after all, and well situated in downtown Chicago, so I’m imaging it is packed to the gills with power ties after regular workdays. It was plenty full every night we were there on a holiday weekend. (Yes, I had at least one drink there every night. Shut up.)
Crowds suck especially hard for a cocktail geek, as once the seats at the bar fill up, it is ordinarily impossible to interact with the bartenders without looming over or squeezing between other patrons. If they will put up with you trying. These blocks of standing room only at Sable’s bar go a long way to fixing this. Yes, they can fill up too, but people who are standing are more likely to make room happily, and the crowd in these segments naturally turns over much faster. The bottom line is, even on a busy night, you can still get to the bar staff.

And at Sable, getting to the bar staff is well worth the effort. Lead Dog Mike Ryan (@gastronautmike), who is currently sporting a lot more hair than in his picture on Sable’s website, is a star. A former chef, I’m guessing he just liked people too much to stay in the kitchen. Mike has a terrific resume, including Violet Hour; can carry on a cocktail geek conversation with the best of them; mixes drinks with care, craft, and style, while somehow also being swift; and has allegedly read this blog before. So what more can I say? Oh yeah, he also has what I consider the most important quality in any manager, bar or otherwise: He attracts good people.


Mike Ryan, now with 250% more hair.

I drank there every night, but Friday night Sable was the only place I drank. I spent a couple of hours bellied up to one of those glowing marble sections of the bar, trying to find the limits of former Pittsburgh bartending fixture, Fred Sarkis (@FredSarkis), and failing. This is how the Official Illustrator of the Cocktailosphere™ told me on Twitter to recognize Fred: “Reddish mustache, powerful build, probably wearing a vest. Moving swiftly & smoothly, making shakers beg for mercy.” Accurate but incomplete, as Fred has added a gigantic bartender’s beard since Pittsburgh.
I felt like being a pain in the ass, as usual, so I just kept describing elements I wanted in my drink and letting Fred decide what to make me. Everything he returned to me was not only essentially what I asked for, it was good too. He made me an Old-Fashioned with yellow chartreuse and cinnamon syrup that was particularly good.

I blush to say that I can’t remember the name of the bartender who served me Sunday before an early bedtime, but he too knew his drinks and his drink talk.

The cocktail menu is lovely, as you can see in the picture above, with a thick cover and page after page of about half original cocktails and a listing of spirits. The word “vodka” appears but twice. And while they put a certain cocktail on the menu, they have the puckish balls to refer to it by its proper name, the Kangaroo. The menu is also liberally sprinkled with a variety of excellent quotes of cocktail jokes and aphorisms. Many of these I had not read before, which is saying something. I was able to resist stealing one only because it is available online.

Sable is a wonderful cocktail bar, earning a spot in the overall top echelon of bars I’ve been to around the country. It bests a number I can think of with far wider reputations. It isn’t intimate, but the noise level is reasonable, and the crowd surprisingly manageable due to the innovative bar layout. There are no crazy high-end Ice Programs or Soda Programs, but I could perceive nary a corner cut either. Most importantly, should your fancy extend beyond the menu, the staff has the inventory and tools, and moreover the knowledge and inclination, to take you there. If you live in Chicago, you really need to explore Sable for yourself. And if you travel to the city, Sable alone is enough to put the Palomar on your short list of places to stay.

January 11th,
2012


In recent days I have been doing some serious damage to a new bottle of OYO Stone Fruit, the fourth product to come out of Ohio’s first microdistillery, Middle West Spirits, located here in Columbus. OYO Stone Fruit is based on the same rich winter wheat neutral spirit that makes up Middle West’s flagship vodka and fresh, tart Montmorency cherries. It is rounded out with a range of yellow peaches, and apricots, thus giving it the stone fruit moniker. In addition, the flaovr is enriched with almonds and sweetened with hibiscus and wildflower honey from local fields, not China. The result is a deep, complex liquor that is lightly sweet but carries considerable bite.

As with all their products, Stone Fruit is made almost exclusively with local products. The cherries are from the Niagara region, and the apricots are necessarily from further afield, but everything else is Ohio grown, allowing them the best freshness and control over quality.

The guys at Middle West call Stone Fruit an infused vodka. I don’t think this is a good idea, from an accuracy or a marketing standpoint. Like their OYO Honey Vanilla (my absolute favorite among their products), this is much too rich and nuanced a liquor to let be confused with the sea of infused vodkas on the market. And for such a small-run product aimed at the high-end cocktail maker, I think that’s a sales suppressant. This is a serious product, not some shelf-space expander.

Regardless of how you categorize it, Stone Fruit is a lot of fun to mix with. It holds its own as the primary spirit in a cocktail, yet also mixes very well with a variety of other liquors. It works particularly nicely with a soft bourbon like Four Roses or Maker’s Mark, as you’ll see in a moment. It pairs with good rum, depending on the variety, in ways either interesting or disastrous. I don’t have a rum solution good enough to offer yet, but I will suggest a bourbon pairing that I like quite a bit, another cocktail where the Stone Fruit is the primary spirit, and a third with champagne.

ROLLING STONE

  • 4 parts Four Roses Bourbon
  • 2 parts OYO Stone Fruit
  • 1 part fresh squeezed lemon juice
  • 1/2 part Cointreau

Combine ingredients with ice and shake well. Strain into a cocktail glass and garnish with a tightly wound twist of lemon.

The Rolling Stone is my favorite creation so far with the Stone Fruit. You can up the ratio of Stone Fruit to bourbon to as much as 1:1, but I think you get a more balanced result with these ratios. Four Roses works best for me with this, but try Maker’s for a little softer, sweeter result. Bigger, more robust, super-premium bourbons are both a waste and get a little titchy with the Stone Fruit. The drink leaves an interesting impression of passion fruit, or all things, without the distinctive electric vibe that fruit always leaves behind.
My bartender buddy, Cris Dehlavi, who also happens to be Middle West’s brand mixologist, suggested the Cointreau. Without it, the drink is still delicious, but that electric Passion Fruity effect is very pronounced. Don’t overdo the Cointreau, however, as it easily overwhelms the subtler flavor elements.

The Stone Fruit works nicely with different citruses, though I haven’t tried orange juice yet and make no warranty there. My second cocktail uses only the Stone Fruit which, when by itself, likes lime juice much better than the lemon I used in the Rolling Stone. I wanted to play up the almond notes in it and used a bit of BG Reynold’s excellent orgeat for a nice, funky sour.

STONE SOUR

  • 4 parts OYO Stone Fruit
  • 1 part fresh squeezed lime juice
  • 1 part BG Reynold’s Orgeat

Shake very well with lots of ice. Garnish with a wedge of lime. Offer smaller servings since this needs to be cold to be its best.

The last cocktail I’ve come up with so far that is worth sharing is the serendipitous result of New Year’s leftover champagne that was much too good to pour out and a Twitter discussion I had with a reader who wanted something like but unlike a Bellini. I’ve also been on a French 75 kick lately, and things kinda clicked.
Oyo Stone Fruit and Champagne Cocktail - Stone Bubbles

STONE BUBBLES

  • 1 oz. OYO Stone Fruit
  • 1/2 oz. lime juice
  • splash simple syrup
  • 3 dashes Fee’s Peach Bitters
  • Champagne to top

Mix other ingredients in a champagne flute, then top with plenty of good sparkling wine. Garnish with a pitted fresh cherry.

A few notes here. Do not use Fee’s Cherry Bitters here, as was my first instinct. They bring out the cherry flavors of the Stone Fruit far too strongly. The Peach Bitters instead highlight the supporting flavors. And this is one of those cocktails where the bottled juice just won’t do. Squeeze your limes fresh or don’t bother. Really.

OYO Stone Fruit is available all over Ohio, as well as online nationally at The Party Source out of Kentucky. Middle West also hopes to have retail distribution in Georgia, Pennsylvania, Kentucky, and Maryland/DC by the end of February. If you can get ahold of some, I invite you to try it out.

January 10th,
2012

Posted by Doug
under drinking, iPhone, Marketing, reviews


I’m big into logistics. It’s in my blood. Most of the useful work I’ve done in my life (as opposed to killing people or cocktail blogging) has been in transportation or logistical support. But even I find the logistics of leaving a bar a pain in the backside. And whatever your background, I’m guessing that we have at least that in common. Moreover, your bartender is of the same opinion as well.

There are a lot of moving pieces to paying your check, and each has to happen in the correct order. You have to get the check, look it over, pay the bartender, wait for change or for your card back before you can finally move on to the next stop or to home. At any point in this process, your bartender may be in the weeds, or maybe he’s just down at the other end of the bar, flexing for the group of young ladies with questionable virtue but unquestionable cleavage. It is frustrating. And it is for the bartender as well. The time she spends running your tab, finding your card, or making change, is time she can’t spend with other customers who are still producing revenue and need service. Most times, things go pretty smoothly, but even the occasional hiccup is a memory you don’t want, and can be a disaster for the bartender and his employer.

But technology rocks logistics, and there is a new company out there that aims to radically ease this particular burden on both patron and bar. It is called TabbedOut and it would seem to offer a really great way to nearly eliminate this scourge from our lives, through a nifty little app on your smartphone and some add-on software to common Point-of-Sale systems.


When she turns around to that POS system, she isn’t helping any thirsty customers.

TabbedOut is incredibly simple, and like many simple things, incredibly powerful, too. Here’s how it works:

  • You enter a restaurant or bar that supports TabbedOut. The app uses location services to tell you whether your chosen watering hole is hooked in, and if not, which places nearby do. You tell your app you’d like to open a tab, give it your password, and it returns a short code. You show this to your bartender, and they enter it in the POS system. Your tab is open.
  • From now until you leave is the same as any other way of operating. Order drinks just like usual, and they go on your tab.
  • When you are ready to go, open your TabbedOut app, review your tab online on your phone, select the amount of tip you’d like to leave, and walk away. That’s it. You’re bill is paid, your tab is closed, you can go, and your bartender can go right on pulling Budweisers for the crowd of Steelers fans drowning their sorrows down the bar.

The ease and convenience of TabbedOut’s basic features alone makes it well worth checking out, but there are more considerations here than meet the eye, as well as more functionality.

This is a very secure way of doing things for everybody involved. Most importantly, you never let the credit card you pay with out of your possession, much less have to leave it in some plastic index card box behind the bar all evening as you must in some places. TabbedOut’s servers send your card number from your phone securely and invisibly to the POS system.
I once had my Amex card skimmed. I hadn’t used it anywhere for a while, so I knew it had to have happened in one of two bars I went to the previous weekend. I called both places to give a friendly heads-up to management about my suspicions. One was apologetic and thankful for the opportunity to watch out for the problem. The other was defensive. I’ve never been back to the second place, despite the fact that it was (is) a great bar here in Columbus. My point is, credit card fraud is a disaster for both the patron and the bar. With TabbedOut, your chances of a security failure are significantly reduced.


“Let’s see… Phillip, you had the Chateau Mouton-Rothschild and three Jager Bombs…”

There are other very nice features beyond that bare-bones description, too. The biggest one is check splitting. The only people who like this process are those who revel in arguing their share down to the last twenty five cents on a four-hour dinner at Ruth’s Chris Steakhouse. And yes, I have sat next to those people. I hated every second of that process and it wasn’t even my check.
TabbedOut offers several very easy ways to split the check. You can split the check in equal parts. You can manually split it into shares. Or best of all, and this short-circuits the quarter-pinchers, you can bring up the tab on your phone and pick which items each guest had. If your friends are also on TabbedOut, they can get your tab code from you and add themselves to your tab. Then they can pay their portion, as determined above, any time they want to. Or they can go through the hassle of paying the bartender directly, and their portion will be taken off your tab. Regardless, all the information and tools you need to easily split the check are always in your pocket.

There are a few other handy features for customers of TabbedOut too, such as CabbedOut, which will find a cab company for you whether you are in an unfamiliar city, or just so drunk you can’t remember your own.
For the social media addicts out there, TabbedOut has all the hooks needed to Tweet, post to your FaceBook wall, or check-in with Foursquare automatically whenever you open or close a tab.
The system also facilitates a really good pubcrawl, as you can keep a number of tabs open simultaneously in different bars. Incidentally, this and other factors make TabbedOut more popular in areas where there is some density of establishments that offer it, but that doesn’t mean it cannot work just fine at only one place in a city.

And TabbedOut has much to offer bartenders and owners as well. Foremost, it saves a lot of the bartenders’ time. That is time that can be spent taking care of customers (or flexing for the attractive barflys). This can mean significant extra revenue at time periods like Last Call, or the end of a ball game. In restaurant bars, a patron won’t have to delay to get their check when their table becomes ready. Also, like with OpenTable, patrons who get used to using the app will prefer to go to places that support it, and the app provides a very nice feature to help them find bars that do.

There are significant financial protections for the bar as well. The reputation of the bar and its honest employees are protected should a bad apple slip in. More importantly, should a customer just walk off, there is no need to chase them down. The bartender can close out any tab any time they want, or just at the end of the night. Or should the customer forget to close the tab, they can still close it themselves from home or the next bar over.

TabbedOut is easy to setup for most establishments, as it hooks in to most of the major POS systems, such as MICROS, Focus, Future POS, Dinerware, Jumpware, and others. It does require some additional training, which can be a consideration in such a high-turnover business. But the system is so simple and transparent, I imagine much of the process is taken up by simply convincing a new employee how easy it is going to be.

The last thing I’d like to address with this system is tipping, something that is important to both patron and employee alike.

Tipping is also made easier with the TabbedOut model. When a customer chooses to close their tab, there is a percentage slider to set the desired tip amount, and that is it. There is no math to trip up or embarrass you after three Pegus and a glass of Sauvignon Blanc. Each restaurant sets its own default tip percentage, and if the customer forgets to close his tab, that default amount will be applied for him when the bar closes it. The default amount is also a minimum amount, so the staff will not be stiffed on any tab run through TabbedOut any more than they will be stuck with a walked check.

I’m really very excited about this product. TabbedOut appears feature-rich, easy to use, a little fun, and offers value to both customer and establishment alike. I suggest downloading the free app from the iTunes store or Android Marketplace and seeing what bars near you are set up to use it. And if you are a bar owner or manager, may I suggest giving them a call?


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