The guys talk about the Gold Rush, made of bourbon, lemon juice and honey syrup, or “Runny Honey,” honey mixed with hot water to loosen that amazing sweetener right up! It’s a necessary step, otherwise your honey hides in the jigger. Try a 2:1 ratio water to honey and see if you like the consistency of it. Ben talks over his first Gold Rush after a lifetime of being a vodka soda drinker. He credits it as a gateway into the fantastic world of cocktails. It’s a simple drink and isn’t simple always exceptional! It’s creation is relatively new, invented at the legendary Milk and Honey bar on the lower east side of Manhattan in 2001 by a gentleman named T.J. Siegel. Milk and Honey was responsible for the revival of craft cocktails in this century, the drinks coming out that bar were extraordinary. Sasha Petraske, rest in peace, a titan of the bartending world, was the visionary behind Milk and Honey. Kim talks about his mentor reflecting on the impact of phenomenon Sasha Petraske on the world of craft cocktails and learned from the man himself, so the legend grew and the reality matched it. His wife Georgette Moger-Petraske, wrote a cocktail book, “Regarding Cocktails,” to honor her late husband. And before Sasha it was Dale DeGroff and the Rainbow Room, blazing the trail for cocktails. Honey, lemon, bourbon, please! A modern timeless cocktail.
The guys talk the ubiquitous, oft misunderstood, oft mismade but endlessly lovable Mojito! Made using silver rum(or a slightly aged rum), fresh mint sprigs, fresh lime juice, simple syrup (or sugar in the drink) and soda water will be all of your key ingredients. Depending on the style you make, you may need a Hawthorne strainer, a fine strainer, a jigger, a muddler and a Tom Collins glass. Like the drink can be, the history of the Mojito is muddled. We think it originated in Cuba, from Sloppy Joe’s Bar Manual, in the 1930’s or possibly the Libro De Cocktail cocktail guide that came into being in the 1920’s. Cuba being a home for rum, ingredients native to Cuba, mint, lime, sugar. There could be a through line all the way back to Sir Francis Drake, but that could be lore. The guys talk their first mojitos, bastardized versions of the elegant, fun cocktail they make today. All that on more on this episode of Equal Parts: A Bartending Podcast About Cocktails.
Kim talks about his zero waste focus using items that are often discarded from the kitchen or using ingredients more than once. He talks about making garnish out of citrus pulp, called Pulp Confection. Ben talks about the process of creating a cocktail menu for his newest establishment, The Manchester. Trick Dog has a great cocktail menu, what makes the experience fun is going there because they have so much fun making a cocktail menu. Folklore about the Ward 8, named after a district in Boston, famous but not super famous, reminds Kim of Ben. When Ben came into the Bar Chloe when Kim worked there asked for a Ward 8 and he didn’t know what it was. It’s a fun drink with roots in classic cocktail making. Discovered it in Imbibe, the famous Jerry Thomas cocktail book. It’s a rye cocktail with fresh orange, fresh lemon and grenadine. An exciting cocktail because of its history. Ward 8 comes out of Boston, where local politicians wanted people to consume more vitamins. In 1898, where the Ward 8 was created at a bar called Lock Ober, in honor of the election of a local politician. The drink was also theorized to have been created at the Quincy House. As well as other legends of its origin. The Ward 8 is categorically a sour, a cocktail with citrus in it. And in this case, it’s orange and lemon. The orange makes it less of a citrus bomb. And then there’s grenadine, classically known to most of us as the key ingredient in Shirley Temples, but grenadine is actually made from pomegranate, not cherries. As a kid, we were all rock stars with our Shirley Temples. This drink covers a lot of different types of cocktails. It has classic cocktail roots, it’s a sour and it’s a fun drink. Made from rye whiskey. Recipe out of Imbibe: 3 ounces of rye, 3/4 oz fresh lemon, 3/4 ounces fresh orange, 3/4 ounce fresh pomegranate. Always served on ice, want to keep it balanced. Maraschino cherry, sprig of mint and an orange slice to garnish, for Ben. For Kim’s recipe, 3/4 ounce orange, 1/4 ounce lemon, 3/4 syrup or 1/2 syrup, splash of grenadine, 2 ounces rye, and up, not on the rocks. Up means chilled, diluted and then strained into a glass of your choosing. The guys talk the history of rye, killed during Prohibition, and reborn in the last few decades. Check out Nomad or Varnish for a great Ward 8! And Triforium and the Streamliner!