Matusalem was founded in 1872 in Santiago, Cuba and eventually became one of the most awarded and successful Cuban rum producers. Castro’s revolution forever change the landscape of Cuba and Matusalem was forced to leave. The company settled in another … Continue reading
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.
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.
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.
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.
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.
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.
When thinking of gin many people’s minds immediately leap to London Dry. And while this will continue to be the case for some time, Edinburgh gin is continuing the long and storied history of Scottish gin. In fact in the … Continue reading
El Buho is made in the heart of Oaxaca from espadin agave plants. After harvesting they are roasted for a full week with local mesquite. Once roasted the pina pieces are crushed on a stone mill to extract the sugar … Continue reading
Pig Nose was launched in 1974. It was created by Richard Peterson of Scotland. It is a blended whisky made by blending Invergordon grain whiskies with Speyside, Islay, and Lowland malts. It is aged for a minimum of 5 years … Continue reading
Vodka is a neutral grain spirit that can be distilled from any starch or sugar rich product. There are the usual suspects like grain and potatoes which probably make up the largest share of the market. Then there are rarities like Comb Vodka which is distilled from honey. Pau Vodka is another addition to the unusual side by being distilled from pineapple.
The packaging is beautiful and engaging with a hefty bottle that will look great on the back bar with purple and gold accents. It is distilled in glass stills, which the distillers claim impart no additional flavors to the vodka before being cut with Hawaiian spring water and bottled. In fact the distiller made the glass stills himself.
On the nose it has a slight sweet note with a barely a trace of ethanol. In fact it is quite unremarkable and doesn’t smell like much of anything.
Pau Vodka is smooth but lacks substantial character and has a slight burn that betrays it’s presence on the way down.
Overall while a solid product, I was slightly disappointed in the final result. I was hoping for some of the pineapple essence to seep through if only subtly as a minor background note. I actually like vodka where the character of the distillate is present like with Comb Vodka.
I offer this simple take on a Moscow Mule adding some fresh pineapple to the mix which complements the zing of the ginger.
2 oz Vodka (Pau Vodka)
1/2 oz Lime Juice
5 oz Ginger Beer
4 1/2 inch cubes of fresh pineapple
Combine the vodka, lime juice, spent lime shell, and pineapple chunks in a cocktail shaker. Fill with ice, shake, and strain into a glass filled with ice. Top with ginger beer, give a light stir, and garnish with a lime wheel.
Review sample provided by representatives of Pau Vodka.
Upon first reading the press release I was extremely skeptical about the product. The question remained: would it be a great innovative product or a spectacular failure? This innovative product is the brain-child of Ryan Chetiyawardana of the Whistling Shop. … Continue reading
Cana Brava is the work of The 86 Co. which is made up of Simon Ford, Dushan Zaric & Jason Kosmos (founders of Employees Only), Malte Barnekow, and Kris Roth. Cana Brava is a 3 year old aged rum from … Continue reading
Ron Fortuna 8 Year Old is a relatively new rum that comes from Nicaragua and is named after the Roman god of fortune. Currently it is the only expression that is being offered. Ron Fortuna is column-distilled five times from … Continue reading
Monkey Shoulder Whisky is a blend of 3 Speyside malts: Balvenie, Glenfiddich, and Kinivie. First they are individually aged in bourbon casks. Once the casks reach the appropriate age of maturity, 27 are chosen to be blended to create Monkey … Continue reading