NYC, February 13, 2008

I have met a couple folks via the food and cocktail forums on eGullet over the years.

A couple guys I knew from their foodblogs and cocktail posts were John Deragon and Don Lee. Serious foodies and tech workers who moonlight as bartenders at PDT, I dropped them a note to see if they would be interested in getting together for a few drinks.

I got off my flight, took a cab to the hotel, and gave John a call. He said he and Don would be at Death + Company, and that they would be glad to take me around to a few bars in the East Village.

One interesting thing that Death + Company has been doing lately is a bartender exchange program. A bartender from Death + Company travels to a bar in another city for a week or so and a bartender from the remote bar/city travels to NYC and bartends at Death + Company for a week. The night I was there, Kirk from the Violet Hour in Chicago was behind the bar along with Brian. With Brian busy, I asked Kirk for something aromatic, and he suggested a Chartreuse Swizzle. Composed of, well, a lot of Chartreuse, a house made falernum, and pineapple juice in a tall glass with crushed ice, it also had a spectacular flamed chartreuse float. While Kirk was getting the other ingredients together, he set a shot of chartreuse on fire in a large jigger. Then, after rest of the drink was ready, he poured the still burning chartreuse over the mint sprig garnish, setting it on fire, briefly, like a mini christmas tree. The aroma of the flamed chartreuse and mint was really wonderful, and the drink a nice kick start to a spectacular evening.

Other cocktails were drunk, there was the usual bartender shop talk. Some demonstration of stirring technique. I learned that Philip Ward from Death + Company will be bartending at Alembic in San Francisco, while Thomas Waugh and Daniel Hyatt pull stints at Death + Company. Then we decided we should get out of the way at Death + Company and headed to PDT.

At PDT, the boys were off to deal with separate crises, and left me at the bar to fend for myself. I started with a nice Brooklyn Pilsner, to get myself more on an even keel after the potent drinks at Death + Company. I chatted with Jane at the bar and asked her advice on a rye drink. She suggested something that may have been called a Rattlesnake or Snakebite. It was basically a rye sour with egg white, and pastis instead of bitters. She even topped it off with a bit of champagne. Quite delicious. Don was nice enough to get me a couple of Crif Dog’s famous hot dogs, the eponomous John Deragon dog, with cream cheese and avocado over a deep fried bacon wrapped hot dog, and a Chang Dog, which involved kimchi and a bacon wrapped deep fried hot dog. I have to admit my lack of fondness for dairy, left me in favor of the Chang dog.

Eventually, we moved to a table where Garrett Oliver, brewmaster of Brooklyn Brewing, was sitting with a friend. More conversation, cocktails involving bacon infused bourbon, and things began to get a bit blurry.

Eventually, Don and John packed me into a car with a few of their friends and sent me back to my hotel.

Quite an evening!

Thanks to everyone who I met that evening for a whirlwind of amazing drinks, conversation, and fun!

One thought on “NYC, February 13, 2008

  1. It’s almost like the Japanese streamlined the number of techniques from Chinese systems to develop karate.

    Tiger Claw is by far the deadliest of the five animals, teaching students to strike just like the dreaded tiger.
    Obviously not to be left behind are his devoted comrades, Monkey, Crane, Tigress, Viper and Mantis,
    together known as The Furious Five.

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