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Oregon Bartenders' Guild @ Carlyle


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#1 SauceSupreme

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Posted 25 February 2008 - 12:42 AM

The Oregon Bartenders' Guild resumed their monthly fundraiser series, held at Carlyle. The "Lost in Translation" theme was meant to showcase certain cocktails in their original incarnation and proportions. Of course, they featured oft-maligned party drinks like the margarita and the daiquiri, but they also made a sidecar and an old fashioned.

Accompanying each drink was a small blurb about the history of the drink and the rationale behind the spirits used in their respective recipes. All in all, I thought the event was far better than their first event at Teardrop Lounge. The smaller space at the bar area in Carlyle made for a more intimate feel (helped, truly, by the fact that Carlyle's decor is a bit more classic compared to the more modern Teardrop Lounge). Also, they provided food to nosh on throughout.

Other members of the guild who were not presenting were still available to answer questions. The most notable of which was Greg from Andina, as his knowledge of rum and rum-based drinks was very helpful during the pouring of the traditional and Hemingway daiquiris.

Lance was also showing off some of the spirits he's got in his home bar, like a whiskey from Colorado whose name I failed to catch. He said it was the best tasting thing he'd had in a while, but I was actually more impressed by another bottle he brought, a white tea spirit from the SF Bay Area called Qi.
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#2 Lance

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Posted 27 February 2008 - 07:58 AM

The Oregon Bartenders' Guild resumed their monthly fundraiser series, held at Carlyle. The "Lost in Translation" theme was meant to showcase certain cocktails in their original incarnation and proportions. Of course, they featured oft-maligned party drinks like the margarita and the daiquiri, but they also made a sidecar and an old fashioned.

Accompanying each drink was a small blurb about the history of the drink and the rationale behind the spirits used in their respective recipes. All in all, I thought the event was far better than their first event at Teardrop Lounge. The smaller space at the bar area in Carlyle made for a more intimate feel (helped, truly, by the fact that Carlyle's decor is a bit more classic compared to the more modern Teardrop Lounge). Also, they provided food to nosh on throughout.

Other members of the guild who were not presenting were still available to answer questions. The most notable of which was Greg from Andina, as his knowledge of rum and rum-based drinks was very helpful during the pouring of the traditional and Hemingway daiquiris.

Lance was also showing off some of the spirits he's got in his home bar, like a whiskey from Colorado whose name I failed to catch. He said it was the best tasting thing he'd had in a while, but I was actually more impressed by another bottle he brought, a white tea spirit from the SF Bay Area called Qi.



The whiskey in question was Stranahan's Colorado Whiskey. 100% barley wash, finished off in a #4 alligator char american oak barrel for 2 years. Really a unique product.

St. George Spirits (the same people who make Hangar 1 vodka) makes the Qi liqueurs. The White Tea is infused with oranges and has a very perfumy, exotic flavor that makes it unique among orange liqueurs. The black is made with lapsang souchong tea, imbuing it with a dark, smoky flavor that I've never tasted in a liqueur before. Both are very high quality spirits, and they mix well by themselves, coming in at 80 proof.

Thanks for supporting the Oregon Bartenders Guild. We had a great time at the event and Carlyle was the perfect host. We are about ready to announce our March event (I can tell you the date now I guess, 3/22) and this event will be our biggest and best to date. I'm really excited about it and we should have an announcement out shortly.

#3 Angelhair

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Posted 27 February 2008 - 08:47 AM

Welcome to the site, Lance. Are you the bartender @ Carlyle?

#4 Lance

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Posted 27 February 2008 - 09:34 AM

Welcome to the site, Lance. Are you the bartender @ Carlyle?


No, I'm the president of the Oregon Bartenders Guild. Neil Koppelin was the presenter who is also the bar manager at Carlyle.

#5 SauceSupreme

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Posted 27 February 2008 - 10:13 AM


Welcome to the site, Lance. Are you the bartender @ Carlyle?


No, I'm the president of the Oregon Bartenders Guild. Neil Koppelin was the presenter who is also the bar manager at Carlyle.


Lance is quite modest.

http://lancejmayhew.blogspot.com/

I'm going to miss the next OBG event for an out-of-town trip, but it's good to hear that the proverbial train is picking up steam. When can we expect to start seeing batches of the barreled bitters and tinctures you guys are working on?
"I'll settle for a cup of coffee, but you know what I really need." - REM

"Peel all of your layers off, I want to eat your artichoke heart." - Thom Yorke

http://lushangeles.com

#6 Lance

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Posted 27 February 2008 - 10:21 AM



Welcome to the site, Lance. Are you the bartender @ Carlyle?


No, I'm the president of the Oregon Bartenders Guild. Neil Koppelin was the presenter who is also the bar manager at Carlyle.


Lance is quite modest.

http://lancejmayhew.blogspot.com/

I'm going to miss the next OBG event for an out-of-town trip, but it's good to hear that the proverbial train is picking up steam. When can we expect to start seeing batches of the barreled bitters and tinctures you guys are working on?


Thanks.

As for bitters and tinctures, I know that the latest issue of Northwest Palate features recipes from Daniel Shoemaker, Jeff Morgenthaler and my Grapefruit Bitters.

As for the barrel aged bitters, we've only recently received our barrels, so it may take some time. I think Daniel is probably ahead of the rest of us at this point. I've got a Saffron-Blood Orange Bitters that I'm planning to barrel age, but I probably won't get it into the barrel for a few weeks.

BTW, feel free to check out the Bartenders Guild Forum at http://www.oregonbarguild.org/forum You do need to register, but we approve acccess pretty quickly. We've got quite a bit of discussion going on over there about bitters and tinctures.

#7 Cat Lancaster

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Posted 27 February 2008 - 09:44 PM

I just want to say that this was probably THE best cocktail event/learning session that I have ever been to. All of the guys did a great job, and the cocktails were out of this world delicious. Fantastic!

Can't wait to hear more about the 3/22 event, as I am so totally there.

Cat
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#8 Lance

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Posted 28 February 2008 - 09:07 AM

I just want to say that this was probably THE best cocktail event/learning session that I have ever been to. All of the guys did a great job, and the cocktails were out of this world delicious. Fantastic!

Can't wait to hear more about the 3/22 event, as I am so totally there.

Cat


Wow, thank you for the kind words. We're a pretty passionate group and we try to translate that passion into our cocktails and preparation for these events.

I'll give you one last teaser for the 3/22 event. Its a tribute to Jerry Thomas.

#9 gal4giants

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Posted 28 February 2008 - 09:27 AM

I'll give you one last teaser for the 3/22 event. Its a tribute to Jerry Thomas.


Wow....my grandfather actually had a copy of his orginal bartenders guide book from what 1860? Sold it for some CRAZY amount. Pretty cool idea.. a tribute to the Professor......any chance the next event will be closer to evening hours? I tried to get my hubbin to attend the Carlyle one but having a sidecar at Noon on a Sunday didn't appeal to him too much. 10 years ago, it wouldn't have been a problem but now he's an old man.

#10 Lance

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Posted 28 February 2008 - 11:56 AM


I'll give you one last teaser for the 3/22 event. Its a tribute to Jerry Thomas.


Wow....my grandfather actually had a copy of his orginal bartenders guide book from what 1860? Sold it for some CRAZY amount. Pretty cool idea.. a tribute to the Professor......any chance the next event will be closer to evening hours? I tried to get my hubbin to attend the Carlyle one but having a sidecar at Noon on a Sunday didn't appeal to him too much. 10 years ago, it wouldn't have been a problem but now he's an old man.



The orginal Thomas guides that I've seen on Ebay are a little out of my price range. If anyone is interested, its available free at books.google.com

Evening hours are hard for a couple of reasons. First, most establishments that have hosted our events are open later in the day. For instance, Carlyle opened at 5 I believe and we needed to clear out so that they could prep and open. Also (and especially in this instance) a number of our presenters will be working later in the evening. I'd absolutely love to do evening events, but to wrangle up an event space AND convince a bunch of bartenders to give up one of their money shifts is hard.

Oh, and I should note that everything I've said about our next event is TENTATIVE at this point. We're working details out right now.

#11 gal4giants

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Posted 28 February 2008 - 12:47 PM

understood

#12 Lance

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Posted 06 March 2008 - 09:40 AM

We're ready to announce our March event. I'd be happy to post it somewhere here, but I'm confused as to which category I should put it in. Any advice?

BTW, this is going to be by far the best event that we've done yet. We are doing a Tribute to Jerry Thomas and we've gor David Wondrich lined up to help host and demonstrate.

#13 SauceSupreme

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Posted 06 March 2008 - 09:41 AM

We're ready to announce our March event. I'd be happy to post it somewhere here, but I'm confused as to which category I should put it in. Any advice?

BTW, this is going to be by far the best event that we've done yet. We are doing a Tribute to Jerry Thomas and we've gor David Wondrich lined up to help host and demonstrate.


Post anywhere and it'll get appropriately moved.
"I'll settle for a cup of coffee, but you know what I really need." - REM

"Peel all of your layers off, I want to eat your artichoke heart." - Thom Yorke

http://lushangeles.com

#14 Angelhair

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Posted 06 March 2008 - 10:01 AM

We're ready to announce our March event. I'd be happy to post it somewhere here, but I'm confused as to which category I should put it in. Any advice?

BTW, this is going to be by far the best event that we've done yet. We are doing a Tribute to Jerry Thomas and we've gor David Wondrich lined up to help host and demonstrate.


Please start a new thread in Drinks if you can. Looking forward to it.