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Cocktail Menu: BarMini by Jose Andres

Jose Andres, most notable in my world for The Bazaar by Jose Andres with its liquid nitrogen caipirinhas, has opened a new cocktail den in Washington, DC, fronted by Juan Coronado. The space is an extension of MiniBar next door. 

The cocktail program at barmini will be spearheaded by ThinkFoodGroup’s Cocktail Innovator, Juan Coronado, in collaboration with Research & Development Director, Ruben Garcia.  Juan has worked closely with José and his chefs to craft a seasonally rotating cocktail list, classified by spirit, that’s as extensive (100 cocktails total) and thoughtful as the menu at minibar. Contemporary approaches and techniques, such as “airs,” which capture aromas and flavors in their bubbles, unveiling a beautiful and spontaneous burst of flavor into the cocktail; emulsifiers, such as whey, that add texture and bring a new dimension to the cocktail; barrel aging; carbonation; espumas; extractions and infusions, will be applied to modern and vintage classic libations, including the Rusty Nail, Mai Tai, Whiskey Sour and Margarita.  

I want to come play with the equipment.

I was able to get ahold of the menu. It's pretty long so I've pasted it below the jump for those of you not clicking through directly.

Cocktails in Washington DC and Alexandria Virginia

The other week I was in DC between one trip and another, and I hit a few great bars.

So I wrote them up for CLASS Magazine online.

Follow this link to find write-ups of PX, The Passenger/Columbia Room, Tabard Inn, and Jack Rose Dining Saloon.

 

Cool Factor: Cocktail Coolers in the LA Times Magazine

For my latest feature in the LA Times Magazine, I asked bartenders from warm-weather cities to share their recipes for cool cocktails.

The bartenders are Larry Rice from Louisville, Bobby Heugel from Houston, Erik Simpkins from Atlanta, Todd Thrasher from Alexandria, Anthony Schmidt from San Diego, Rhiannon Enlil from New Orleans, and Michael Shearin from Los Angeles.

(Photography by Bartholomew Cooke for LA Times Magazine)

Cool Factor
The Dog Days Just Howl for Long, Tall, Cold Libations
By Camper English 

Different times of the day, changing atmospheric conditions and succeeding meal courses all call for a specific type of cocktail. But it’s the sweltering days and lasting sunlight of August that compel us to seek coolers replete with ice. We asked some of the America’s best bartenders based in warmer climes for a drink to chill us out, and their picks make use of a variety of methods and flavors to accomplish this task, from shaved ice and coconut milk to cucumbers and mint—even a splash of light beer. Cheers!

Go here for the recipes!

(Photography by Bartholomew Cooke for LA Times Magazine)

Copying the Captain

In the Wall Street Journal this weekend, Eric Felten has a story on Captain Morgan and other spiced rums. He lists a recipe for an imitation spiced rum from our own Martin Cate of Forbidden Island, plus a drink recipe in which to mix it.

Coincidentally, on Friday I was talking to Todd Thrasher of the speakeasy bar PX in Alexandria, Virginia. Thrasher told me that his guilty pleasure is Captain Morgan's. But he being the DIY king of cocktails, he not only makes his own spiced rum for the bar, he makes an imitation Coke with which to mix it.

Gifts from the Internet

Here are some things I liked reading.

The Washington post has a rare story on bars in DC- rare in that it reveals the profits of each bar.

Most people who collect wine probably have more than four bottles if they need a separate wine refrigerator, but you'd be pretty much the coolest cocktailian on the block if you used this under-cabinet wine cooler to store four separate types of vermouth.

The Boston Globe takes on one of the great questions of our times: is it a beer cozy or a beer koozie?

And here's a handy home craft for all those newly unemployed folks with too-much time on their hands: How to make your own cocktail umbrellas.