Coming to A Warehouse …

I grew up hearing those words on radio ads for concerts, coming out of my tinny car speakers via WNOE and WRNO … “Coming to A Warehouse.” They referred to a big, dank, cavernous music venue on Tchoupitoulas Street that was just that — an old warehouse that had been converted (relatively minimally) into a music venue that hosted some of the biggest rock bands all through the Seventies.

I sighed whenever I heard those words. I knew I wouldn’t be seeing any of those shows because I was too young and wouldn’t be allowed to go. (For a variety of reasons my mom was horrified by the very idea of that venue.) By the time I was old enough to go to the Warehouse the venue started seeing hard times, and by that time I tended to go to see bands that played in smaller clubs Uptown for the most part.

People who frequented the Warehouse (always referred to as “A Warehouse” in the ads, as I remember) have memories fond and not-so-fond (it apparently got really, really hot in there), and there was an excellent article in the Gambit a year and a half or so ago about the good old days of the Warehouse.

For those of you who yearn to relive those days (and those of us who never quite got to live them in the first place), documentarian Jessy Cale Williamson is about to release his film A Warehouse on Tchoupitoulas, featuring interviews from the former owners and other people in the local music scene at the time, and what looks to be a great soundtrack. I can’t wait for this one.

Here’s a 16-minute preview:

Keep an eye on the filmmakers’ blog for more details and news. Now I’m off for Jazzfest, and I hope not to be completely absent the whole time. We’ll see!

 

Je Suis Le Grand Zombie

Glen David Andrews covers Dr. John’s “I Walk On Guilded Splinters” (originally on the album Gris Gris, from the early days of his Night Tripper era), featuring Paul Sanchez on electric guitar, and it is made of awesome.

I’m way behind on posting, as you can undoubtedly tell, but I’m going to try to feature some music posts up through the beginning of the New Orleans Jazz and Heritage Festival next Friday. I’ll be home for Fest so posting likely won’t be happening, but I’ll try to get at least something quick up as often as I can. Please stay tuned!

Oh, and please visit trumpetsnotguns.com to support Glen’s music education initiative.

 

Stay Up Late: A good idea, AND a highball!

One more excellent cocktail instructional video by Shlomo M. Godder, produced for the bar Dutch Kills in New York.

It’s a lovely-looking highball, a gin fizz amplified with a bit of Cognac — very refreshing. I like the technique used by the bartender here. Rather than straining the shaken ingredients directly into the ice-filled Collins glass and then topping with soda (as many people would do, and which would require additional swizzling to avoid having a layer of plain soda water sitting on top) he adds the soda to the other half of the shaker, giving it a gentle swirl to combine and then pouring into the ice-filled glass — already mixed! Nice.

STAY UP LATE
(from The Stork Club Bar Book, by Lucius Beebe, 1946)

1-1/2 ounces Plymouth gin.
1/2 ounce Cognac.
3/4 ounce fresh lemon juice.
3/4 ounce simple syrup.
3 ounces soda water.

Combine in a cocktail shaker with one piece of ice and shake for 10 seconds. Strain into the smaller half of the mixing tin and add the soda.

However, today you might want to celebrate Tax Day (we’re hoping you got refunds) with an Income Tax Cocktail, which is easy-peasy — basically it’s a Bronx cocktail with aromatic bitters added. In fact, I think you should have every cocktail mentioned in this post this evening.

 

Vintage Temperance Postcard of the Day

One of the fruits of a recent burst of eBay purchasing:

I love how the last step before DEATH is … absinthe. P’shaw, load up the fountain with ice water and get out the Marteau! I shall cheat death right this minute!

(P.S. — Always drink responsibly.)

 

Royal Smile

Here’s another in the series of four marvelous videos produced for the New York bar Dutch Kills by Shlomo M. Godder.

ROYAL SMILE
(adapted from The Artistry of Mixing Drinks, by Frank Meier, 1934)

1 ounce gin.
1 ounce apple brandy.
3/4 ounce fresh lemon juice.
3/4 ounce real pomegranate grenadine.

Combine with cracked ice and shake for 10-12 seconds. Strain into a chilled cocktail coupe, and garnish with two thin slices of apple on the edge of the glass.

 

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