The mission of Ultimate Bar Chef is to provide bar chefs, or those aspiring to be, with information on only the highest quality products. These products are to include only premium spirits, mixers, garnishes, bar tools, glassware and services. We at Ultimate Bar Chef vow to promote and advertise only products that we believe to be of the ultimate quality. We believe in the use of premium spirits, fresh ingredients, and the highest quality products for cocktail preparation. At Ultimate Bar Chef, we are attempting to “raise the bar” for the professional bar chef as well as the home bar chef. From the ultimate spirit right down to the ultimate glassware, Ultimate Bar Chef is the one-stop Ultimate Bar stop.
Happy Tales!
Ultimate Bar Chef will be closed from July 15th through July 22nd to attend Tales of the Cocktail in New Orleans (see www.talesofthecocktail.com). Unfortunately, we will not be able to ship any orders during this time. Cheers!
The Cocktail of the Month....
The Sazerac
The Sazerac...
2-1/2 oz. Rye Whiskey 1/4 oz. Herbsaint 2 each. White Sugar Cubes 3 dashes Peychaud's Bitters Splash of Water
Lemon Spiral - for garnish
Fill an Old Fashioned glass with ice and set aside. In a mixing glass, muddle sugar and bitters with a splash of water until sugar is dissolved. Dump the ice from the Old Fashioned glass and swirl the Herbsaint until the inside of the glass is completely coated. Dump the excess and set aside. Add the Rye Whiskey and ice to the muddled sugar, bitters and water. Shake well and strain into the Herbsaint prepared Old Fashioned glass. Garnish with a lemon spiral.
An update on the incredible journey of Saving the Sazerac...
Good afternoon,
Thank you for allowing me to keep you updated on the progress of our bill. As I mentioned earlier this Thursday I will be in Baton Rouge to testify in support of the bill as the one who started the proceedings. The momentum is great, but we need one really last big push to pass the House Judiciary Committee and the House of Representatives. Knowing that is difficult to drop everything and go to Baton Rouge I have drafted a letter which is below and attached. All you need to do is read the letter and please sign at the bottom and email or fax it back to me by close of business on Wednesday. Please pass this along to your friends as well and encourage them to preserve NO history as well. This is their chance to make NO history. The fax number is 504-948-0511.
The Sazerac has evolved over time, and represents history in a glass
June 3, 2008
House Judiciary Committee
Capitol Office
P.O. Box 94183
Baton Rouge, LA 70804
To Whom It May Concern:
On behalf of the non-profit, New Orleans Culinary and Cultural Preservation Society and Tales of the Cocktail, I am writing in support of legislation that would establish the Sazerac Cocktail as the official Cocktail of New Orleans.
As you may know, 19th century pharmacist Antoine Amedee Peychaud, who operated his apothecary on Royal Street in the French Quarter, invented the Sazerac in New Orleans. Peychaud, a refugee of the slave rebellions of St.-Domingue (which became the nation of Haiti), concocted his own special blend of aromatic bitters, added them to French Brandy, made by Sazerac des Forge et Fils of Limoges, France, along with a little Louisiana cane sugar. This classic libation, over the course of the 19th century has evolved into the drink we know today, the Sazerac, which is composed of rye whiskey, sugar, absinthe (or a substitute), and Peychaud's Bitters. Regardless of whether it was the world's "first" cocktail, the Sazerac is among the first, and likely the Sazerac is the first cocktail born in the Crescent City.
Upholding ongoing traditions that distinguish this part of the country hold Louisiana and New Orleans together. The Sazerac has always been a sort of greeting to first-time visitors to the state as well as a familiar companion to lifetime residents. Like New Orleans, the cocktail provides as much as people are willing to take. When well- crafted, the simple drink makes a distinct impression that will always remind people of Louisiana. Yet, if examined further, the history that accompanies the libation is descriptive of entire generations. The history of bitters, absinthe, brandy and rye are inherently connected to this drink. These are not only components of a cocktail, but also components of an entire state’s culture.
Therefore, I ask that you support the initiative to name the Sazerac the official state cocktail. Preserving the heritage of Louisiana is a fundamental responsibility of state governments, and I can think of no better way to do so than to advocate this legislation. Thank you for considering this issue.
About the New Orleans Culinary and Cultural Preservation Society The New Orleans Culinary and Cultural Preservation Society, a non-profit organization dedicated to raising funds to benefit hospitality industry members, produces Tales of the Cocktail annually. Its mission it so preserve the rich history of the restaurants and bars of New Orleans and the unique culture of dining and drinking famous to the city, while educating locals, visitors, and the hospitality industry about this culinary heritage.
Michael Brewer is not a bar chef at all… in fact, he is the current “Liquid Asset Manager” at Commander’s Palace in New Orleans where he oversees the award wining wine list but he has been know to make a tasty libation or two. Mike started his career in 1984 as a barback in Mobile AL and worked his way up to his first bartending gig at “The Blue Jay Lounge” where the drink of the day was “Jack with a beer back.”
After graduating with a degree in Electrical Engineering, Mike opened his first restaurant in Mobile. Mike moved to New Orleans in 1999 where he was VP of an engineering firm by day and Captain and Assistant Cellar Master at world famous Brennan’s Restaurant by night. Two weeks prior to Hurricane Katrina, Mike moved to Hawaii to be Maitre d’ on a cruise ship. Four months later he moved back to New Orleans to open the highly acclaimed restaurant “Jackson” as Executive Chef and General Manager.
Mike and “Jackson” were invited to participate in Tales of the Cocktail 2006 and after a hard night of tequila shots, the first place “Baja Martini” was born. After that, as they say, “it was on like donkey kong!” Mike was featured in several local and regional publications and voted “Best New Restaurant” in New Orleans 2006. He left Jackson in 2007 and joined the Commander’s Palace team where he assisted Absolut with cocktail recipes for the Absolut New Orleans launch. He was also selected to attend the Grand Marnier/Navan Mixology Summit 2008.
Mike’s current project, and opening in late August, is his restaurant “Tortuga” and “The 5 O’clock Bar” featuring his unique twist on Mexiribbean cuisine blended with tiki drinks and tequila cocktails. If you’re in New Orleans, look him up and stop by “Tortuga” where it’s always 5 O’clock.
Cheers Mike!
Note...since we at Ultimate Bar Chef got to enjoy some of this Liquid Asset Manager's cocktails...we think he sums up Bar Chef and New Orleans! And you can count on the fact that we will be at Tortuga making sure its 5 o'clock somewhere...
