This is very first blog, and I'm pretty nervous. Well, maybe not. First I'd like to thank Jack for giving me space here. it's gonna be interesting to see what I do with it.
I'm starting out by posting an excerpt from our newsletter, Ardent Spirits, that focuses on an exceptional bartender, Scott Beattie. In the newsletter we titled the piece "Bar Star," but I notice that there are other Bar Stars on this site, so to avoid confusion I'll stick with Ardent Bartender.
Without further ado, then, meet Ardent Bartender
Scott Beattie, Bar Manager at Cyrus, Healdsburg, California
You're gonna be hearing a lot about Scott in the future, and Gary had the good fortune to not only meet the man recently, but also to witness him at work, and sample his wares at Cyrus Restaurant in Healdsburg, California, the joint where Scott manages the bar. This man is a marvel.
Scott's also a demon when it comes to using local, artisinal products. Quoted recently in an interview with Linda Murphy of the San Francisco Chronicle, Scott said, "Northern California has become a spirits mecca, and we celebrate that at Cyrus. There is Domaine Charbay vodka, rum and other spirits (made in St. Helena), Hangar One spirits (from St. George Spirits in Alameda), No. 209 gin (San Francisco), Roth vodka (distilled in San Jose from grapes grown in Sonoma County) and Anchor Steam (brewer and distiller in San Francisco). Plus we have the Healdsburg farmers' market twice a week, a great berry farm near Iron Horse Vineyards (in Sebastopol), and farmers who bring in just-picked produce."
The recipe we bring you in this issue, then, is the Thai Boxer. Here's what Scott has to say about it: "During the warm weather months, this is our most popular cocktail at Cyrus. You may recognize many of the flavors in this drink as ones found in Thai Cuisine; spearmint, Thai Basil, cilantro, ginger, lime juice, coconut. This cocktail is best with one of Charbay's newer products, Charbay Tahitian Vanilla Bean Rum, but feel free to try Hangar One Kaffir Lime Vodka or any clear vodka or rum as well.
Okay, Scott. You're a Bar Star! Keep 'em coming.
Adapted from a recipe by Scott Beattie, Bar Manager at the Cyrus restaurant in Healdsburg, California
12 fresh thai basil leaves (reserve two for garnish)
10 fresh cilantro leaves
10 fresh mint leaves
1/2 ounce fresh lime juice
1/2 ounce Thai coconut milk
1/4 ounce simple syrup
1 1/2 ounces Charbay Tahitian Vanilla Bean rum
2 to 3 ounces Cock'n Bull ginger beer
Tear the cilantro, mint, and 10 of the basil leaves into small pieces, and add them to a mixing glass with the lime juice, coconut milk, and simple syrup. Grind the torn leaves into the liquid with a wooden muddler for a few seconds, add the rum, enough ice to fill the glass two-thirds full, and top with the ginger beer. Stir the ingredients together, strain into an ice-filled collins glass, and add the garnish.
If you'd like to see the current issue of this newsletter in its entirety, click here: Ardent Spirits Newsletter
To get a free subscription to the newsletter, click here: Ardent Spirits Sign-Up Page
And if you'd like to send me a piece of your mind, here's where to click: firstname.lastname@example.org
Till next time, then, remember
You Could be Looking Further than the Universe was Big