Saturday, August 15, 2009

The Old Fashioned Bar

Some of the best ideas are the simplest. Bartender Neyah White has come up with one of the best, and simplest, I've seen in a long time: The Old Fashioned Bar.

Participating in SFChefs.Food.Wine in Union Square, San Francisco, he set up a station where drinkers would have access to every possible ingredient option on the way to cocktail hour: whiskey, sweetener, bitters. I'll let White tell the rest:

Rather than committing to one spirit, I decided to call upon my favorite producers and gather as big an array of whisk(e)y as the bar could hold. In the end I had a full 30 brands.

To compliment all the spirits, I went a little over on the bitters and sugar. In addition to Angostura, Peychaud's and Regan's, I brought 8 homemade bitters and tinctures. For sugar I had traditional cubes, Muscavodo, Rapadura, Agave Nectar, Lavender Honey and beautiful Japanese sugar that was light like confectioners sugar but tasted like cane.

I had this selection out front so guests would come up, I would hand them a glass and muddle and coach them through making and old-fashioned. We talked about the options and then I would cut ice chunks while they muddled and mixed. I went over pretty well if i do say so myself.

Someone should make this a permanent feature in a bar somewhere.

No comments: