Yup, cereal milk cocktails.
Posted by: Jessica Voelker on Feb 07, 2011 at 11:09AM
Where would drink writers be without whacky culinary trends? Seriously. If it’s not fat-washing your Mount Gay with a grilled cheese (which sounds gaggy), it’s adding cereal milk to your cocktails.
As detailed in this Atlantic.com article, the cereal milk fad began at David Chang’s Momofuko restaurant in NYC, but has spread as far south as Washington, DC, where bartenders at PS7 and the Columbia Room are mixing Cap’n Crunch Crunch Berries-contaminated milk with bourbon and St. Elizabeth Allspice Dram (PS7), and oat-soaked milk with scotch and cream (Columbia Room).
Of course, in the grand tradition of trend pieces, this one also reveals (spoiler alert!) that using cereal milk in food and drink is not actually a new practice but in fact a very very old one.
Also: ether cocktails!? Jeezy creezy.
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Movers and Shakers
The longtime Seattle bartender is no longer at the Living Room Bar.
Posted by: Jessica Voelker on Jan 20, 2010 at 10:00AM
People who had been around Seattle long enough to see MiSuk (Mi Suk? Misuk?) Ahn’s handiwork at the Alibi Room and Brasa were thrilled to learn she was bringing her mixology talents to the Living Room bar, the storefront drinkery that opened this fall on Capitol Hill.
So I was surprised, when I stopped by the bar in late December, to be served an Old Fashioned that was not the work of a well-trained bartender. I found the staff so sweet, however, and the space so freaking cool—warm yellow light, woodpaneled nooks and crannies—I didn’t want to write it off. I chalked it up to an off night and made a note to come back.
But now, perhaps, an explanation. I got an email from a reader last week that said a Living Room bartender told her that there had been “some kind of shakeup” and that Ahn had left. She was hoping I could find out where Ahn went so she could once again partake of her “drinks magic.” (So cute.)
I confirmed with owner Monika Proffitt that Ahn had left. “I have no idea where she is now,” Proffitt told me. “We have settled into our groove and brought in some close friends and old co-workers of mine to work the bar. It is starting to feel more like a family. Each week is better than the one before, so I guess the love is starting to show.” I haven’t been able to get ahold of Ahn directly, but I did contact Brasa chef/owner Tamara Murphy. “Misuk is on vacation," Murphy wrote to me in an email. "She isn’t working anywhere other than Brasa (part time) at the moment. I will let her know…that people miss her.”
Will keep you Ahn fans posted of any news gigs as I hear of them. Meantime I’ll be going back to the Living Room again, and I hope to have a really great cocktail this time.
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Happy Hour
Capitol Hill’s prettiest bar is a better place to be, thanks to a delightfully nerdy bartender and easy-to-remember happy hour.
Posted by: Jessica Voelker on Jan 18, 2010 at 02:00PM
Photo:
Christopher Conrad
Licorous used to have this crazy happy hour that ran only Tuesday through Thursday and, like, if Mercury was in retrograde or something.
Thankfully, this has been replaced with an easy to remember HH: it now runs Monday through Friday from 5 to 7pm and features half-price specialty cocktails. The normal price for those is $10, so we’re talking $5 drinks, my friends. I highly recommend the Rum Revival: Rum, hard apple cider, and Cinzano vermouth in an Eva Cream Sherry-washed glass.
There is also a new bartender, Marley, who is very pretty with a supershort hairdo and high cheekbones. When she talks about a drink’s history, it is not in that casual way that bartenders typically do. It’s more like she’s in the front row at a senior seminar on Mixology, and she’s studied harder than all y’alls. Her drinks back up her bookish factoids: she made me a Frisco—rye, Benedictine, lemon juice—that I can’t quite stop thinking about.
In the past I’ve lamented the service at Licorous. The Staff had a way of making me and mine feel like we had big gobs of spinach in our teeth, even when we didn’t. But things seem to be looking up what with Marley and the normal happy hour. I’ve always loved the look of the bar, the tasty snacks (the pretzel dots mini-sandwiches are like mall food that’s died and gone to heaven and then come back to earth so we can have a little taste of what mall food tastes like in heaven), and the drinks. And now I actually like being there.
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