I have heard from a reliable source that Seattle’s second best bartender may be doing a guest bartending stint at Bourbon and Branch in our fair city from May 26th to May 29th.
I’ve also heard that Mr. Boudreau’s next project is, tentatively, a reinvention of the vodka bar.
Goodness, that’s a change of pace!
If you get a chance to stop in, perhaps ask him for something involving his famous Bruleed Cherries and Grey Goose?
edit – It has come to my attention that my deadpan delivery of the vodka bar rumor may have confused some folks. Allow me to point out that the idea for posting that little jest came from a certain mischievous Seattle bartender whose name rhymes with “furry”. This itinerant Seattle institution asked me to, “please,” stop by Bourbon and Branch and ask Mr. Boudreau about his intention to open, and I quote, “Seattle’s Ultimate Vodka Bar.” I certainly thought anyone who knows Mr. Boudreau’s work and professional reputation would suspect there was no way he would be involved in a project to “re-invent the vodka bar.” I apologize for any misunderstanding.
Dearest Vegetarian Friends and Sympathizers,
As you may know, even though I am not a vegetarian, one of my pet peeves is bad vegetarian food. There is no excuse for much of the pathetically inedible and not tasty food which passes for vegetarian in the US.
I blame the hippies.
In any case, I recently dined at Enjoy Vegetarian Restaurant, which is very near where I work.
Enjoy Vegetarian Restaurant
It is a Chinese restaurant which features an amazing array of meat free and meat-like entrees. I’m also not usually a huge fan of the fake meat, but this stuff is really tasty. I had a delicious smoked wheat gluten dish with black bean sauce and Chinese preserved veggies. Yum! The toothy texture of the wheat gluten reminded me most of King Trumpet Mushrooms. In fact, vegetarian or not, this is really tasty Chinese food.
OK, it is true parking in the Inner Sunset sucks to all hell.
However, this restaurant is not far at all from the N Judah MUNI line, so suck it up and take public transportation.
Use small thick (tempered) glass (or mug).
1 Lump Sugar
1 Piece of Orange Peel
1 Piece of Lemon Peel
1 Glass Brandy (2 oz Korbel VSOP)
(Warm Brandy slightly and…) Light with a match, stir with long spoon for a few seconds and strain into cocktail glass.
This can be drunk whilst still alight if so desired.
Gosh darn it! All the running around putting out the lights, and the cocktail goes out before I get a chance to take a picture. I really could use a camera assistant for some of these!
Cocktail is pretty tasty, in a winter-warmer kind of way. Probably good if you have a cold or similar. Found the Korbel a bit harsh without dilution, and ended up adding a bit of hot water.
I’ve no idea how you could possibly ignite this without first warming the brandy.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.