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Thursday, July 23, 2015

Drink This Now: the Ian Fleming at Jax Fish House & Oyster Bar

Posted By on Thu, Jul 23, 2015 at 8:17 AM

Discover the Ian Fleming at Jax.
  • Discover the Ian Fleming at Jax.

Anyone with a special place for the Vesper martini — the one that Bond made famous, with gin, vodka and Kina Lillet — needs to get down to Jax Fish House & Oyster Bar and sip on the Ian Fleming. It's a pretty straightforward riff on the classic cocktail, head bartender Kenny Cohrs told me on a recent visit: Three-parts gin and one-part vodka (Jax uses products from S.D. Strong, the Parkville, Missouri, distillery), Lillet blanc and the special addition of orange bitters. 


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Wednesday, July 22, 2015

Bartender's Notebook: At the W bar, Mike Strohm's cocktails are the best kinds of show and tell

Posted By on Wed, Jul 22, 2015 at 2:09 PM

ZACH BAUMAN
  • Zach Bauman

Mike Strohm raises the butcher’s knife over his head. When he brings it down in front of him, there’s a sickening crack. He raises his arm and slams the blade down again, then again, and again.

The ice block in front of him doesn’t stand a chance.

Finally, Strohm — having bashed an impressive cube from the block, then shaved it down to fit the Burgundy glass that he has selected — sets down his tool. His work as a gleeful executioner over for now, he returns to the project at hand: assembling one of his signature cocktails, called Giggle Water.

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Wednesday, July 15, 2015

Drink This Now: the Pre-Shift at Blvd Tavern

Posted By on Wed, Jul 15, 2015 at 12:36 PM

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I have always equated the boilermaker — or the shot-and-a-beer serving — with a cheap pour of whiskey and an even cheaper draft. (In my experience, Jameson and PBR usually do the trick.) There is always a time and a place for this classic combination. For me, it was usually after a long shift of schlepping plates at a restaurant. For some people, it's simply an everyday bar order. For a few, it's breakfast. Hey, I'm not judging. 

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Tuesday, July 14, 2015

Bar Rosso, Bristol, Jax Fish House and more: Beat the heat at these chill spots

Posted By on Tue, Jul 14, 2015 at 11:23 AM

Kenny Cohrs pours drinks at Bar Rosso. He has since moved to Jax Fish House. Both Plaza spots make our chill list. - ZACH BAUMAN
  • Zach Bauman
  • Kenny Cohrs pours drinks at Bar Rosso. He has since moved to Jax Fish House. Both Plaza spots make our chill list.

Screw patio season. With highs in the 90s all week and the humidity trying to strangle our souls, the thought of having a meal outside is enough to take away our appetite. Cooking at home? Oh, yeah, sure, let me just turn on this flaming hot oven and boil some water. Sounds delightful.

There's no reason for our suffering, friends. Below, we've compiled a short list of some of the coolest — temperaturewise — spots where you can chill out. 

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Wednesday, July 8, 2015

J. Rieger & Co. has a brand-new product: Midwestern Premium Vodka

Posted By on Wed, Jul 8, 2015 at 1:42 PM

Schulte, the bar manager at the Rieger, whips up a vodka cocktail. I didn't get to drink this, but I would. - BROCK SCHULTE / TWITTER
  • Brock Schulte / Twitter
  • Schulte, the bar manager at the Rieger, whips up a vodka cocktail. I didn't get to drink this, but I would.

Earlier this week, the folks at J. Rieger & Co. — who last year debuted the delightful J. Rieger & Co. Whiskey — unveiled a brand-new product: Midwestern Premium Vodka. Because they just can't help themselves, I guess. Those crazy kids! 

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Monday, July 6, 2015

Drink This Now: Summer Pimm's Cup and Rajasthani Royale at Bluestem

At Bluestem, Andrew Olsen makes Summer Pimm's Cup and Rajasthani Royale.

Posted By on Mon, Jul 6, 2015 at 7:51 AM

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This week's Drink This Now is a twofer: After chatting with Andrew Olsen last week about his new position as the bar manager at Bluestem, I knew I needed to go sample one of the Pimm's Cups he mentioned. (Well worth it. More on that after the jump.)

But Olsen, back behind the bar after a four-month dry spell as the assistant manager at Cleaver & Cork — work that took him "away from his craft," as he put its — Olsen was eager to experiment, and having just one of his cocktails seemed like gross negligence on my part. 

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  • At Bluestem, Andrew Olsen makes Summer Pimm's Cup and Rajasthani Royale.

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Thursday, July 2, 2015

Bartender's Notebook: At Rye, Julie Ohno masterminds more than just drinks

Posted By on Thu, Jul 2, 2015 at 11:53 AM

Ohno adds her bitters. - ZACH BAUMAN
  • Zach Bauman
  • Ohno adds her bitters.

Some people call Julie Ohno “the bitters girl,” but that has nothing to do with her disposition. When I meet her at Rye, the Leawood restaurant where she works, she greets me from behind the bar with a bright smile. She’s eager to talk about what’s really behind that nickname: the seemingly endless recipe book she’s assembling for her burgeoning company, No. 22 Bitters.  

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Tuesday, June 23, 2015

Drink This Now: 400 Rabbits of Drunkenness at Extra Virgin

Posted By on Tue, Jun 23, 2015 at 12:50 PM

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Extra Virgin's bar manager, Berto Santoro, is not a scholar of Aztec folklore, but he doesn't believe that should stop him from finding inspiration in some of the ancient stories. When he was developing his most recent cocktail menu, there was one legend in particular that stood out to him: The fate of Mayahuel, the Aztec goddess of fertility, who is also associated with the agave plant. 

There is a mezcal drink on Santoro's menu called 400 Rabbits of Drunkenness - a mouthful of a title, but one that, he insists, is wholly essential. 


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Wednesday, June 17, 2015

Bartender's Notebook: Peeking into the Bristol's Porthole cocktails

Posted By on Wed, Jun 17, 2015 at 7:58 AM

ZACH BAUMAN
  • Zach Bauman

The bar at Bristol Seafood Grill is all but empty when I arrive for happy hour on a Monday — a welcome lull for bartender Austin Jacobs. He has only just arrived, and the task I’ve given him — whipping up one of the restaurant’s brand-new Porthole cocktails – requires some concentration.

The Porthole is, for starters, the vessel itself: designed by Martin Kastner for Chicago’s famed cocktail lounge the Aviary, it’s fashioned out of two thick glass plates. Filled with delicious drink ingredients — in the Bristol’s case, vodka, fresh fruit and herbs in three different combinations — it resembles a high-concept pinwheel. Beyond its aesthetics, though, the Porthole is also a demonstration of fast infusion, which means each sip of the cocktail is meant to give the drinker a new flavor.

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Tuesday, June 16, 2015

Drink This Now: Fatboy Sling at the Rieger Hotel Grill & Exchange

Posted By on Tue, Jun 16, 2015 at 12:36 PM

Bartender Branham pours out a Fatboy Sling
  • Bartender Branham pours out a Fatboy Sling

Just because the weather lately hasn't been all that patio-friendly doesn't mean my interest in patio-pounders has diminished. I know I'm not alone in this. A recent stop at the Rieger Hotel Grill & Exchange found several tempting, summer-inspired drinks on the seasonal cocktail menu. One drink — the Fatboy Sling — combines two of my favorite things, rosé wine and Aperol, and something else I couldn't pronounce: Combier Pamplemousse. 

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