Jim & Rocky’s Barback Pro-Am, Part 6: Marquee Cocktail

As the barback demolition derby continues, the next novice into the frying pan is … um, me.

(Oh, crap.)

I was a little nervous about this whole being-on-camera thing to begin with, and after hearing from Tatsu about how he ran the gauntlet the night before, I had a minor panic attack. (Not a real panic attack, but more along the line of all the chickens in “Chicken Run” — “We mustn’t panic!” … *sounds of chickens panicking*)

I wasn’t panicking about doing the work — I was really excited about doing the work, in fact. Other than at home and friends’ houses, and bartending some parties, this would be my first time behind a working bar. I was a bit more concerned about the idea of having shots poured into me all night. Alas, I had to be a party pooper and put my foot down — no 12 shots over the course of the night, as not only did I have to be at work at 7:30 the next morning but I also had to drive myself home. Sigh, what the day job will do to us …

I showed up bright and early to help prep, which was apparently a good sign. Points scored already! Before starting the video I’d like to describe one thing it didn’t portray — in fact, none of the videos did — what Jim called “the pre-shift ritual.” This wasn’t any kind of barback hazing, this was a participatory ritual in which Jim and Rocky would join me. Sure, sounded great, but I wasn’t getting any explanations until we got to the site of the ritual.

The site, in everyone’s case, was the nearest dive bar to the venue where Jim would be guest-bartending. The ritual was for the three of us to consume … a Jäger Bomb.

Would you believe, though, that in my entire life, and after all the spirits and liqueurs I’ve quaffed or merely tasted in my life (I’ve lost count), I have never once tasted Jägermeister, much less some college kid drink made from it.

You’d think it’d be right up my alley, if you look at it for its original purpose — a herbal* liqueur meant as an after-dinner digestivo. Somehow over the years it became some kind of frat-boy shooter, and that whole reputation that developed around it just put me off. Actually though, if the ritual had just been shots of Jäger, I would have been fine with that. I mean, I’ve done shots of Malört, fer chrissakes — very little could be less palatable than that (and I actually kind of like Malört). I started thinking about it and figured a Jäger Bomb would likely be something like a shot of Jäger dropped into a beer, which I imagine would have been palatable enough. Sure, I’d be fine with that.

Nope. You probably already knew this, but that night I learned that a Jäger Bomb is a shot of Jägermeister dropped into a large glass of Red Bull. *groan*

I hate Red Bull. Sickly sweet, tasting like bad cotton candy and with an absurd amount of caffeine … blecch. In fact, I despise all those so-called “energy drinks,” primarily for the fact that they all — every single one of them — unequivocally tastes like shit. I mean, spit-take bad. And Red Bull is probably the best of them.

The bartender at the little dive down the street delivered unwelcome news, though. “We’re out of Red Bull,” he said. “All we’ve got is Rockstar.” Rockstar not even out of the can — Rockstar squirted out of the soda gun, in fact.

Here’s what Wikipedia says about Rockstar:

“As with all energy drinks, Rockstar can cause jitteriness, anxiety, and high blood sugar levels. If mixed with alcohol it may also mask the level of alcohol intoxication. Because of the diuretic effect of caffeine, Rockstar can exacerbate dehydration. [...] Rockstar Original was named Worst Energy Drink by Men’s Health magazine for having 280 calories due to 62 grams of sugar.” Rockstar also has about four times as much caffeine as Coca-Cola. Then there’s that whole tasting-like-shit thing. That, plus I mislike that company for other reasons as well. I found myself wishing they had had Red Bull.

Sigh. Stop whining and just drink it. Yep, it was about as bad as I thought it’d be, entirely due to the Rockstar. I’d gladly have done a few Jäger shots instead.

But enough grousing about the pre-shift ritual (which, other than the Rockstar, was fun). Let’s get down to work!

I was very happy to get a good grade! I was even happier that compared to some other videos, I was pretty boring. (Being earnest at your job is not terribly entertaining.) I’d rather be boring than be “good TV” though, I guess. I’m really glad Rocky and Jim asked me to participate, and I had a ton of fun. Despite what the video’s web page says I learned a lot working with Jim — a hell of a lot more than “Never run unless someone’s chasing you with something pointy,” which I actually already knew.

Jim’s featured drink this time is way better than a Jäger Bomb. I love the combination of gin and Aperol, and the lovely savory note from the sage really makes this drink.

MARQUEE COCKTAIL
by Jim Romdall, Vessel, Seattle

1-1/2 ounces Martin Miller’s Gin
3/4 ounce Aperol
3/4 ounce lemon juice
1/4 ounce simple syrup
2 sage leaves
Pinch of salt

Shake all ingredients with cracked ice until very cold, and strain into a chilled cocktail glass and garnish with a sage leaf.

 

* — “You say ‘erbs’ and I say ‘herbs,’ because … there’s a fucking ‘H’ in it.” — Eddie Izzard.

 

Jim & Rocky’s Barback Pro-Am, Part 5: Neener Neener

Jim and Rocky’s next victim — my friend Tatsu Oiye, professional drinker and fellow member of the board of the Los Angeles Cocktail Community (we help organize monthly social, networking and educational gatherings for local bartenders). Tatsu’s shift was at 320 Main, easily the best bar in Orange County and one of my very favorite bars in all of southern California. Tatsu had it somewhat harder than the rest of us — 320 was closed to the public that night, and the entire restaurant was filled with bartenders, cocktail enthusiasts and friends. Really, who will abuse you more heinously than all your closest friends and fellow drinkers? Hats off to Tatsu for remaining alive and standing under fire. :-)

NEENER NEENER
by Jim Romdall, Vessel, Seattle

1-1/2 ounce Dos Maderas PX Rum
3/4 ounce Ramazzotti Amaro
1 egg
dash simple syrup
dash Angostura Bitters
float Green Chartreuse

Combine the first five ingredients in a shaker and dry shake WITHOUT ICE for at least 20 seconds. Add ice and shake to chill. Double strain into a Irish coffee glass and float with green Chartereuse.

 

Jim & Rocky’s Barback Pro-Am, Part 4: Dragon’s Blood

My buddy Ron Dollete of LushAngeles.com stands next in the firing line. He did a fine job behind the bar, although was accused of being “cocky,” and bore his annoying tasks manfully without resorting to rolling his eyeballs at Jim and Rocky or saying, “Oh, you bastards…” Good shaker face, too.

While Jim’s Martini featured a dash of his beloved Ardbeg in the mixing glass along with everything else, this one features his trademark Ardbeg float. While not exactly red, given its name this drink could be a contender for the house cocktail of House Targaryen. Dracarys!

DRAGON’S BLOOD
by Jim Romdall, Vessel, Seattle

1 ounce Martin Miller’s Gin
3/4 ounce Green Chartreuse
1/3 ounce Dry Sack Sherry
2 dashes Angostura Bitters
1 dash absinthe
Ardbeg scotch whisky float
Lime twist

Combine the first 5 ingredients with ice in a mixing glass, stir for 30 seconds and strain into a chilled cocktail glass. Drizzle a barspoon or so of Ardbeg on top of the drink as a float, garnish with a lime twist and serve.

 

Jim & Rocky’s Barback Pro-Am, Part 3: Cucumber Lime Swizzle

Next into the torture chamber er, behind the bar is Humuhumu Trott, Bay Area tiki goddess who maintains the tiki bar/restaurant review site Critiki and tiki news site HumuKonTiki, among others. I thought Humuhumu was just her nickname, of course, and that her “real” name is Humuhumunukunukuapua’a. (Wesly can actually say that, having practiced incessantly whilst in Hawai’i.) I stand corrected, however — Humuhumu informs me that I got it wrong, and that I’m not the first one: “Humuhumu is the Hawaiian word for sewing. My first home tiki bar was also my sewing room, so I named it The Humuhumu Room.” D’oh. (Well, I must confess that Humuhumunukunukuapua’a is a lot of fun to say. After a little practice with Wes, I can now say it like a pro.)

She looked like she had a great time, and fortunately Jim didn’t break her. (“She’s tiny! She’s Li’l Bak!”) Behind the stick at San Francisco’s Cantina, Humuhumu acquitted herself quite well for her barthoritarians. (It’s Neologism Thursday, apparently.)

Today’s featured drink is very refreshing, savory with a touch of sweetness and fruit from the St. Germain. This is something you could easily put down on a summer’s day while reading out in the hammock. You can use whatever gin you prefer, but Jim used Hendrick’s here — its own cucumber notes capture those of the fresh cucumber quite nicely.

CUCUMBER LIME SWIZZLE
(from Vessel in Seattle, 2008)

1-1/2 ounces Hendrick’s Gin
1 ounce fresh lime juice
1/2 ounce Lillet
1/4 ounce St. Germain Elderflower Liqueur
1/4 ounce simple syrup
3 cucumber slices
Soda

Vigorously shake all the ingredients with ice (the ice and shaking will muddle the cucumbers for you). Double strain into a tall glass, fill with crushed ice, top with soda water and stir gently. Garnish with a cucumber slice, lime wedge or both.

 

Jim & Rocky’s Barback Pro-Am, Part 2: The Alaskan Sour

Jim and Rocky’s next victim — Quinn Sweeney of Libation Lab. Described as “under the weather and not sure of what he got himself into,” Quinn holds his own under the onslaught of his cruel taskmasters.

Today’s drink is a riff on the simple but lovely Alaska cocktail, which is gin and yellow Chartreuse, 3:1. It makes a great basis for a sour, and is an excellent example of building on an old drink to get a new one.

ALASKAN SOUR
by Charlotte Voisey, bartender and
portfolio ambassador for Hendrick’s Gin

1-1/2 ounce Hendrick’s Gin
1/2 ounce yellow Chartreuse
3/4 ounce fresh lime juice
1/2 ounce simple syrup
2 dashes orange bitters
1 dash egg white

Combine all the ingredients in a shaker WITHOUT ICE and vigorously dry shake for at least 20 seconds. Add ice, and shake until cold. Strain into a cocktail glass and garnish with a lemon twist.

 

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