Subject Bar LES Review

Living in NY gives me access to a wide range of bar styles. Some are dives, others cater to the beer crowd, while others are riding the wave of the speakeasy. One bar is currently bluring the line between craft cocktail joint and neighborhood dive. Subject quietly opened its doors in November ’12 with little fanfare. The bar program is headed by Chris Harrington (Momofuku, Saxon & Parole). At the heart of the program is the house made sodas and the variety of cocktails that make use of them.
So with that to go off of, 3 of us decided to check it out.

Atmosphere/Decor
The facade of the bar is all glass, allowing you a wonderful view of the inside of the bar from the street and from the inside a perfect view for street watching. As soon as you walk in on the left there is a chalk board which heralds the beer and shot combo of the evening along with any specials. The rest of the bar is adorned in brick with earth tone accented by earth tones. On the well lit back bar the vintage Coca Cola soda fountain can also be seen.

Service
Despite there being only one bartender on the night that we were there service was still good and we got our drinks in a reasonable amount of time. He was also knowledgeable and friendly.

Drinks
First off there is a rotating list of beer and shot combos. I believe the shot was a combination of whiskey, root beery syrup, and cinnamon tincture. The shot was good and flavorful and served as a nice complement to the beer. For the cocktails we had the Matilda’s Brother which although no longer being on the menu, our bartender was more than willing to prepare for us. It is a mix of rye, green chartreuse, lime, and the orange cream syrup that is used to make their orange cream soda. We also had the Chai old fashioned, the Elderflower Sour, and the Rum and Root Beer. All of the cocktails were balanced and provided interesting flavor combinations.

Food
Between the 3 of use we had the pulled pork sandwich, the panini, and the popcorn. The pork and the cole slaw was the consensus as the best sandwich between the two but neither was any slouch. The popcorn was freshly popped and seasoned with rosemary and other herbs, but alas it escapes me now. All of the food we had was good and just enough to fill the stomach.

Overall
It is an eclectic mix of craft cocktails, beer and shots that some how manages to work together in harmony. No matter your poison you cannot go wrong. The welcoming divvy atmosphere encourages you to enjoy both your tipple and your company and maybe even make some new friends while your there.

Mixology Monday No. 82: Sours

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Once again it is time for Mixology Monday. I had missed the last several but it’s good to be back in the swing of things. This month’s theme, hosted by Andrea at the Ginhound Blog, is Sours. She’s allowing Daisies … Continue reading

3 Boozy Hot Chocolate Drinks for Cold Winter Nights

Winter Nite

Snow is rolling in across the Northeast and some places are expecting to receive up to a foot or more of snow. After a long morning of shoveling your going to need something to warm you up. Or maybe you … Continue reading

Tequila Sunrise

The tequila sunrise is one of the most popular drinks today but also one of the worse. Essentially its cheap alcoholic orange juice complemented by colored sugar water. Not exactly my cup of tea.

When I was working on my column for Serious Eats this was one of the drinks that I had wanted to revive. The problem I had with the drink was the orange juice. In my opinion OJ is one of the hardest citruses to work with when formulating cocktails. It has a tendency to throw your carefully constructed balance out of whack. Orange juice is already perfectly and requires a more delicate balance to make it work in cocktails. Think about how many classic or great cocktails involve fresh squeezed orange juice. Believe me, not many.

So one night when discussing my column with Troy Sidle while sitting at his bar, Pouring Ribbons, this cocktail came up. He stated that he had solved the problem of the OJ by creating an orange cordial made from a base of oleo saccharum, to which a mixture of fresh orange juice (flavor and sweetness) and the fresh lemon juice (sour note).Oleo saccharum is a key component of classic punches. It is made by peeling citrus and gentle muddling it with superfine sugar, before letting it rest for at least in hour. At the end your left with a sweet aromatic base for your punch. When I tasted the orange cordial on its own it had the right mix of sweet orange flavor and sour bite.
The grenadine they use is also slightly tweaked. its made by reducing POM juice by half and adding fresh POM, orange zest, and orange flower water.

Revamped Tequila Sunrise
2 oz Pueblo Viejo Blanco
3/4 oz Lemon Juice
1/2 oz Orange Cordial
1/2 oz Grenadine

Directions: Add the tequila, lemon juice, and orange cordial to cocktail shaker. Add ice then shake and strain into a chilled cocktail glass. Add the grenadine and allow it to sink to the bottom. Garnish with a grapefruit peel.

The Volstead Act Company 1947 and 1933 Bitters Review

1933 Bitters

The Volstead Act Company is a brand new company formed in July 2013. They are a family owned and ran business. Currently they produce a limited range of 2 different varieties of bitters and 2 different syrups. In this review … Continue reading

The Volstead Act Company Tonic and Ginger Syrup Review

Tonic Syrup

The Volstead Act Company is a brand new company formed in July 2013. They are a family owned and ran business. Currently they produce a limited range of 2 different varieties of bitters and 2 different syrups. In this review … Continue reading

Roasted Orange, Vanilla, and Clove Juice in a “Beertail”

Oranges

I know your probably reading that title and wondering how good this actually is. Depending on who you are it probably doesn’t even sound appetizing. But give it a shot, the resulting mix is delicious. Orange Moon 2 oz Roasted … Continue reading