Announced today: Tickets to the seminars, hoedowns and demonstrations that make up Lesley Townsend’s bookish booze bacchanal go on sale Monday at 7:33pm. (Are we supposed to know the significance of this hour? Might it have something to do with, hm, the repeal of Prohibition?) The talent is multiple—all the usual suspects that you’d want to see (Philip Ward, Julie Reiner, David Wondrich, etc., etc.) will be participating in the weekend fest. Check out the bill of fare here. Save the dates (October 3 and 4)—because New York really does deserve its own version of Tales of the Cocktail. And commuting to the Astor Center is much easier than flying down to NOLA.
Just in time for the weekend, the Feed is debuting a series of video companions to its ever helpful Kitchen Aid column. That means that in addition to reading painstakingly illustrated instructions on how to make the perfect margarita from Mayahuel tequila maven Philip Ward, for instance, you’ll now be able to watch the process in action. Bookmark this page, buy some limes and tell us how it went come Monday. Just don’t blame us if you have a hangover.
We are not in charge of scheduling events, but two drinking events, one a strong beer festival, on the Monday after the July 4th weekend seems like either an awful or an amazing idea to us. We’ll let you you and your liver be the ultimate judge of whether you should go to these events tonight.
Starkbierzeit Festival
Munich’s Starkbierzeit (literally, “strong beer festival”) typically takes place in March—but Burp Castle has revived the boozefest in July. The four unique high-alcohol brews on tap—including Belgian Scaldis—are $10, but charcuterie (from Salumeria Rosi) is free. FREEBurp Castle, 41 E 7th St at Second Ave (212-982-4576). 6pm.
Punches: The Original Mixed Drink
There’s a reason that stuff in the glass bowl is called punch—and not because it packs one. Learn the origins of the name (it derives from the Hindi word for “five” and refers to the main ingredients—liquor, citrus, sugar, water and spice) and much more from Mayahuel’s Philip Ward at this tasting and seminar. Astor Center, 399 Lafayette St at 4th St (212-674-7501). 6:30–8:30pm, $45.
People like to judge, that’s a fact. Don’t let people judge you for mixing a below-par margarita, because once you get that reputation you will never be allowed near the shaker again.
We asked Philip Ward, co-owner of Mayahuel, for professional advice, and his six-step process is right here in our new edition of Kitchen Aid.
The mixed grill at the Flying Cow (Photo: Jeff Gurwin)
The following new bars and restaurants are scheduled to open by May 6; always call ahead to confirm before heading out:
MayahuelDeath & Company co-owner Ravi DeRossi and mixologist Philip Ward are behind this cocktail bar devoted to tequila, mescal and Mexican eats. The bi-level space features a tiled bar serving tipples like the Watermelon Sugar (watermelon, sugarcane syrup, lime, mescal and tequila). Upstairs, a 20-foot-wide stained-glass tarantula chandelier lords over a dining area offering tapas-size dishes such as a baby lamb taquito. 304 E 6th St between First and Second Aves (no phone yet)Read more »
Posted in Eat Out by Eat Out on January 30th, 2009 at 11:15 am
The Brooklyn cocktail at Weatherup
There’s just no end to drinking Brooklyn’s health these days. TONY’s recent feature article on the new wealth of cocktails named after New York neighborhoods mentions the Little Italy, the Greenpoint, the Brooklyn Heights, the Red Hook and the Slope—all descendants of the age-old Manhattan and Brooklyn cocktails. But that’s just half of the story. Before going to print, we already knew of a Cobble Hill and a Bensonhurst cocktail (which you can learn more about after the jump). Since the piece was published, signature libations for Carroll Gardens and Bushwick have come out of the woodwork. Continue reading for recipes and lore. Read more »
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Starkbierzeit Festival
People like to judge, that’s a fact. Don’t let people judge you for mixing a below-par margarita, because once you get that reputation you will never be allowed near the shaker again.
