By Frank Ryan
Greater Niagara Newspapers
October 04, 2007 03:06 pm
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Don’t mess it up ... dress it up! Yes, we are talking about the garnish. Ask any chef or mixologist: It is all about the presentation.
What it looks like is half the battle. Doesn’t your dinner or cocktail always seem to taste better when the presentation is neat, clean and colorful?
During the past few years, I have had the opportunity to work with some of the best bartenders in Western New York and Las Vegas. We all agree that it’s the little things you do that transforms a $3 cocktail into a $7 cocktail.
I will be the first to admit that the price of produce is expensive right now, and produce goes bad rather quickly. For all operations, especially some of the smaller operations, cost is a major factor. Keep the fruit in a refrigerator if possible.
If any of your garnishes appear dried out or slimy, do not serve them. It not only looks worse than no garnish at all, but it can ruin the customer appeal. You are really better off not garnishing the cocktail at all. Simply serving beer and martinis in chilled glasses makes a great presentation. Remember, it’s your and your employer’s reputation.
So don’t mess it up. Dress it up! Anything goes when you are creating your own cocktail, so have some fun!
Key lime pie martini
2 ounces Stoli Vanilla Vodka
1/2 ounce Triple Sec
2 ounces Pineapple Juice
Splash of Rose’s lime juice
Coat rim of glass with crushed graham crackers, and garnish with lime.
Almond Joy martini
1 ounce Malibu Coconut Rum
1 ounce Creme de Cacao (white)
1 ounce Frangelico (hazelnut liqueur)
Garnish with a junior-size Almond Joy candy bar
Four-alarm fire
2 ounces Absolut Peppar Vodka
1 ounce Dekuyper Hot Damn Cinnamon Schnapps
1/2 ounce Frank’s Red Hot sauce
Garnish with a jalapeño pepper. This one is not for the squeamish.
Note that all martinis should be made in a shaker with ice, shaken and then strained into the glass.
THE BUZZ AROUND TOWN: In June, my friends, Dave Giusiana and Shawn Weber opened the Wine on Third, a wine bar on the corner of Third Street and Ferry in Niagara Falls. It is not the first of its kind, but it may be the best of its kind for people who just want to try something different.
They host a fully stocked bar, offering a variety of domestic and premium beers; but more importantly, they feature an impressive selection of quality wines both by the glass or by the bottle. The atmosphere is comfortable and nicely done. I did enjoy sitting outside on the patio with a glass of sauvignon blanc, munching on their cheese tray appetizer several times this summer. The wine bar is truly a labor of love for Dave Giusiana. I wish them luck.
Question: Does wine and liquor that I have laying around the house go bad, or does the value increase with age?
Answer: Any opened bottle of wine will go bad after a couple of days. However, some spirits will last for years as long as the cap is screwed on tightly. Cream liquors such as Baileys should be refrigerated after being opened. As far as the value increasing with age, scotch whiskeys, cognacs and wines will increase in value the longer they are in the barrel — not sitting in a box in your closet. Great question.
Q: What is the difference between an ale and a lager?
A: Ale is top fermented in the barrel, while lager is bottom fermented, which explains why they have totally different tastes. Ale is bitter and tastes hoppy and usually has a higher alcohol content. Lager is fermented at cold temperatures for a long time. By the way, the word “lager” is German, meaning to store.
Q: I am a bartender at a corner bar but would like to take it a step further and make bartending my career. Do you have any advice?
A: I know many bartenders who have made one hell of a living serving alcohol. Try to get yourself in the right place for you — one that fits you. It may not be in Western New York. Try to learn as many cocktails as you can, including the old classics. Always treat your customers the way you expect to be treated. The only other advice I can give is to try to stay all about the work. There are many distractions in this business, as any bartender will attest to.
FINAL NOTE: I would like to wish my good friend, Lou Leone, the head bartender at Oliver’s Restaurant on Delaware Avenue in Buffalo, a speedy recovery after his near-fatal car accident. It will be a slow go for Lou, but with time, he should be all right. This guy is needed back behind his bar — he’s the real deal — he just makes things happen back there. Our thoughts are with him.
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