http://www.shiftdrink.com/home/index.php en dopewigger@gmail.com Copyright 2010 2010-02-21T21:17:55-05:00 http://shiftdrink.com/more/why_rye/ http://shiftdrink.com/more/why_rye/ The comeback of the beloved cocktail has been woefully overdue and, in the process, many people have forgotten about the spirits that actually made these drinks great. While Gin and some brandies are enjoying the limelight again, Rye Whisky gets lost in he shadows. Everybody knows its good, but does anybody really know what it is? Not likely. Unfortunately, there is not much rye made, it is not regulated by the government, and, frankly, it’s unlike anything else. The story of Rye is a brutal tale at best, beginning just around the birth of America. Instead of settling in the bustling cities along the Eastern seaboard, Scotch, Irish, and German immigrants ventured further west toward the Alleghany Mountains, throughout Pennsylvania, Maryland, and West Virginia. With the influx of such a diverse ethnic mix, drinks were needed to ease the adjustment. If you have ever been to Pittsburgh, the cradle of Rye production, then you’ll understand what I mean. The Scotch and Irish couldn’t figure out how to get barley to grow in the, let’s face it, shitty weather in Pittsburgh, so they needed alternative grains. The Germans had some experience working with rye in the production of schnapps. So, with the combination German know-how and Irish distilling techniques, Rye Whisky took hold. Before those pesky Brits imposed that silly Molasses Act, Rum was the drink of choice for most colonists. Making Rum cheaply was impossible; Rye was a different story. The irony is that Rye was one of the first things taxed by the same politicians, like George Washington and Thomas Jefferson, who distilled it. Ah…God Bless Bureaucracy! In defense of their beloved Rye, there are documented accounts where federal enforcers were tarred, feathered and marched right back to the Capitol. The Whisky Insurrection in Western Pennsylvania of 1794 threatened to burn down Pittsburgh. Alas, two relatively smart men sat down and hatched a plan, no doubt over a glass of Rye. The two men were, of course, Washington and Jefferson. The pair decided to offer the drunken hillbillies of Pennsy the opportunity to move to the Kentucky region of Virginia. If these rugged guys went down to Kentucky to build a permanent structure and raise the native crop, corn, then they would be exempt from paying taxes. The glory days of Rye Whisky were over. Today, Rye is used in the production of many spirits including Gin, Vodka, and Canadian Whisky. However, a true whisky nut will understand that Rye isn’t Rye unless the word “straight” appears on the label. The term straight means that rye is the dominating grain making up at least 51% of the mash bill (the recipe of the dry cereals used in production). It also lets the consumer know that there are no additives, like caramel coloring or sugar. Today, we are now seeing distilleries make things like 100% Rye, without filtering or diluting them. It may sound a bit simplistic, but, in fact, these spirits have not been produced in this form for hundreds of years. Most Rye Whiskeys on the market today (like Canadian Club) are not examples of Straight Rye. Compared to Bourbon, Straight Rye Whisky comes across softer, not as sharp, but has a much spicier profile. Ryes make excellent cocktails, such as the classic Manhattan, but in my opinion are less ideal examples of the past than exceptional indicators of the future of mixology. If we are all lucky we can share a glass and put Rye right back on its pedestal where it belongs. That much history in one bottle is too much to go unnoticed. Ethan Kelly Spirit Sommelier Visit Ethan at The Brandy Library Educational 2009-06-23T14:14:28-05:00 http://shiftdrink.com/more/top_ten_annoying_restaurant_customers/ http://shiftdrink.com/more/top_ten_annoying_restaurant_customers/ 10. People who say “You shouldn’t have let us order so much food” when they finish everything. 9. People who ask for drinks with no ice. 8. People who change their order after you’ve already put it in. 7. People who say “We are fine with water” when you offer cocktails. 6. People who want to “Fire up some app-ies.” 5. People who ask for black napkins. 4. People who ask “How do you stay so thin?” 3. People who say “We haven’t even looked” a half an hour after being seated. 2. People who wave you closer to them before they order. 1. People who ask for Blue Cheese Olives. The Waitstation 2009-04-29T13:34:22-05:00 http://shiftdrink.com/more/prime_house/ http://shiftdrink.com/more/prime_house/ You asked us for it, so we had to deliver. The idea behind ‘The Inside Scoop’ is to bring those burning questions that we all have about other establishments to light. Team shiftdrink put their necks on the line so you could have the most up-to-date information available. Dig in while it’s still fresh… (All sources of information are kept confidential. If you would like to participate in ‘The inside Scoop’ go to the contact us) This week we ventured to PRIME HOUSE owned by BR GUEST and this is what we found. HOW BAD IS THE FAMILY MEAL? Best I have really seen. The chef really cares. HOW’S THE CLIENTELE? Mostly suits and some celebrities.WHAT ARE THE HOURS OF THE RESTAURANT? HOW LONG IS A TYPICAL DINNER SHIFT? Sunday brunch. Monday –Saturday 11am -12 pm. HOW MANY LUNCH/BRUNCH SHIFTS ARE REQUIRED IN A WEEK? 3 Dinners 2 lunches. IS IT EASY TO TRADE SHIFTS AMONGST CO-WORKERS WITHOUT INVOLVING MANAGEMENT? IS MONEY EVER EXCHANGED TO GET A SHIFT(S) COVERED? Fairly easy, no money required. HOW IS THE SIDEWORK? Average. WHAT IS THE STAFF LIKE? (CAREER PEOPLE? ARTISTS? OR A BLEND OF THE TWO?) 50/50 blend. IS THE CHEF TOUGH TO WORK FOR? Yes and No. he is fair. NAME BOTH A POSITIVE AND NEGATIVE ASPECT ABOUT WHERE YOU WORK? Negative: lots of micro managing and high turnovers. Positive: high price points WHAT IS THE TIP OUT SYSTEM? WHAT IS THE TIP OUT PERCENTAGE? 42 % way too much. ARE TIPS PAID IN CASH OR A WEEKLY CHECK? Cash per night. IS MANAGEMENT PART OF THE TIP OUT? No IS INSURANCE PROVIDED? Yes DO YOU GET A SHIFT DRINK AT THE END OF THE NIGHT? Definitely no. it’s BR guest. That’s all for now, tune in next week for an all new INSIDE SCOOP. Inside Scoop 2009-02-06T21:53:06-05:00 http://shiftdrink.com/more/jamaican_dutchy_on_51_st_7_ave/ http://shiftdrink.com/more/jamaican_dutchy_on_51_st_7_ave/ Videos 2009-02-03T23:46:06-05:00 http://shiftdrink.com/more/beer_table/ http://shiftdrink.com/more/beer_table/ Justin Phillips, the owner of Beer Table, and his wife Tricia don’t look like very big drinkers. But as soon as they start talking to you about beer, you realize not only are they incredibly knowledgeable about all things brewsky but they can both probably drink you under the table too. Their Brooklyn bar, on 7th Avenue near 14th Street in Park Slope, celebrates its first anniversary this month. At a time when wine bars have become ubiquitous, Beer Table is a refreshing change of pace. When you walk in, it feels like a wine bar. Three solid wooden slabs hang from the walls like Murphy beds, each seating about eight people communally. At the back of the room, a chalkboard lists the day’s draft, cask, and by-the-glass beer specials. Lines of stemware hang overhead like monkeys above a tiny kitchen. No pint glasses here. Tricia graciously offers to taste us on any of the evening’s featured beers from which we choose a wintery Japanese draft called “Celebration ‘08” from Hitachino accented with cardamon and an Italian bottling called Cassissona brewed with cassis. The beer menu is a bit imposing for novices, with twenty-five bottled beers from all over the world ranging in size from 250 ml to 1.5 L (magnum!) and in price from $9 to $116. You will not be able to pronounce anything you order (except maybe the only domestic bottle—the “Black Ops,” a stout from Brooklyn Brewery aged in Bourbon barrels). But don’t freak out. Ask for help. We did, and Justin promptly returned bear-hugging ten different bottles, patiently talking us through each beer, peppering his descriptions with stories of his past job as a beer importer, his travels through Europe, and insights into some of his favorite producers. One such brew-master is Jérôme Rebetz from Brasserie Des Franches-Montagnes in Switzerland, who used his winnings from a game show to follow his passion for making beer. The “Alex Le Rouge” from Jérôme’s brewery was a favorite—a dark, rich Jurassian Imperial stout brewed with tea leaves, vanilla, and black pepper. You can meet the brewer himself when he hosts an evening at Beer Table in late February. Check the website for details. Don’t miss the opportunity to sample one of the vintage-dated bottles offered at Beer Table, like an ale from Thomas Hardy, an English barley wine bottled in 2007 that exhibits the rich nuttiness of an Amontillado sherry and, one of Justin’s favorites, the 1999 Harvest Ale from JW Lees. The aging process seems to intensify the flavors, as it would with an older wine, and the softer carbonation forces you to focus more on the complexity of flavors. Experiencing these beers will make you feel like a complete dumb ass the next time you order a Stella or Sam Adams at your local dive. At Beer Table, they understand that beer is not a cheap alternative to wine or cocktailing. Of course, there’s a time and place to play beer pong with your frat boy buddies, but a visit to Beer table will show you what beer is meant to be without pretense. They’ll even make sure it goes in the right glass. —Warren Peace Senior Editor BEER TABLE 427 B 7th Avenue (Between 14th & 15th St.) Brooklyn, NY 11215 718-965-1196 www.beertable.com Restaurants & Bars, Featured 2009-02-02T02:49:44-05:00 http://shiftdrink.com/more/inside_scoop_blue_ribbon_brasserie/ http://shiftdrink.com/more/inside_scoop_blue_ribbon_brasserie/ You asked us for it, so we had to deliver. The idea behind ‘The Inside Scoop’ is to bring those burning questions that we all have about other establishments to light. Team shiftdrink put their necks on the line so you could have the most up-to-date information available. Dig in while it’s still fresh… (All sources of information are kept confidential. If you would like to participate in ‘The Inside Scoop’ go to the contact us) This week we ventured to BLUE RIBBON BRASSERIE owned by BLOOMBERG BROTHERS, and this is what we found. HOW BAD IS THE FAMILY MEAL? The family meal is actually very good, at times bordering on excellent. HOW’S THE CLIENTELE? Very diverse. From up-scale to urban.WHAT ARE THE HOURS OF THE RESTAURANT? HOW LONG IS A TYPICAL DINNER SHIFT? 4pm to 4am. 12 -14 hr shifts. HOW MANY LUNCH/BRUNCH SHIFTS ARE REQUIRED IN A WEEK? No brunch/lunch shifts. Only dinner IS IT EASY TO TRADE SHIFTS AMONGST CO-WORKERS WITHOUT INVOLVING MANAGEMENT? IS MONEY EVER EXCHANGED TO GET A SHIFT(S) COVERED? Easy. No money is ever exchanged. HOW IS THE SIDEWORK? Reasonable WHAT IS THE STAFF LIKE? (CAREER PEOPLE? ARTISTS? OR A BLEND OF THE TWO?) Mostly Artist IS THE CHEF TOUGH TO WORK FOR? Not only is he a great guy, he is also the easiest chef I have ever worked for. NAME BOTH A POSITIVE AND NEGATIVE ASPECT ABOUT WHERE YOU WORK? Positive: Three-day workweek. Negative: long and intense shifts. WHAT IS THE TIP OUT SYSTEM? WHAT IS THE TIP OUT PERCENTAGE? Pooled house, cash tip out,, bartenders keep their cash. ARE TIPS PAID IN CASH OR A WEEKLY CHECK? Tips are paid in cash, daily IS TAKE HOME CASH EXCELLENT, GOOD, OK OR CRAPY? Excellent Waiters make over $ 1300 Bussers make over $ 800 IS MANAGEMENT PART OF THE TIP OUT? No IS INSURANCE PROVIDED? Inside Scoop 2009-01-29T01:41:15-05:00 http://shiftdrink.com/more/staff_meal_babbo/ http://shiftdrink.com/more/staff_meal_babbo/ Sometimes it's good, most of the time it's bad. Whatever it is, you have to eat it. The Staff Meal. Tune in to Shiftdrink to find out how waitstaff around the city are being fed and send us pictures of your favorite or most repulsive family meals Sometimes it's good, most of the time it's bad. Whatever it is, you have to eat it. The Staff Meal. Tune in to Shiftdrink to find out how waitstaff around the city are being fed and send us pictures of your favorite or most repulsive family meals Inside Scoop, Staff Meals 2009-01-24T01:31:09-05:00 http://shiftdrink.com/more/videos_Batali_and_Bourdain_on_Food_and_Sex/ http://shiftdrink.com/more/videos_Batali_and_Bourdain_on_Food_and_Sex/ Videos 2009-01-20T22:17:31-05:00 http://shiftdrink.com/more/winter_restaurant_week/ http://shiftdrink.com/more/winter_restaurant_week/ The 2-weeks of winter restaurant week’ kick off this Sunday, the 18th to 30th of this month. Top restaurants all over the city will be serving up 3-course lunches and dinners for $24.07 and $35, respectively. I for one, am having mixed feeling about it, because just like David chang, I hate to be busy while making minimum cash, running around serving well done food, but with this economy I’m willing to work extra shifts in order to make ends meet. The 2-weeks of winter restaurant week’ kick off this Sunday, the 18th to 30th of this month. Top restaurants all over the city will be serving up 3-course lunches and dinners for $24.07 and $35, respectively. I for one, am having mixed feeling about it, because just like David chang, I hate to be busy while making minimum cash, running around serving well done food, but with this economy I’m willing to work extra shifts in order to make ends meet. Restaurant week is also an opportunity to experience top tier restaurants without breaking the bank. So let’s all play our part in saving the economy and visit our fellow shiftdrinkers and spend a buck or two. You might catch us at the following places, • Del posto • Eleven Madison • Olana • Gorham bar and grill • Megu midtown • Palm steak house • Molyvos • Matsugen • Union square café • August Untill then, your table is waiting. Featured 2009-01-19T05:11:00-05:00 http://shiftdrink.com/more/the_shells/ http://shiftdrink.com/more/the_shells/ THE SHELLS consists of THREE young ladies: Carrie Welling (23), Jessi Rae Waltz (21), and Melanie Klaja (26). These three angels sing intricate harmonies, while telling soulful stories of love, longing, life and laughter. With Melanie on second rhythm guitar, they are backed Jason Knoblach, Christine Brown, Shawn Burns, Scott Stein and Noah Penn. THE SHELLS were formed in New York City, where they've been touring for a year in area venues such as The Bitter End, The Cutting Room, The Living Room, Pianos, Coda, Arlene's Grocery, CB's Gallery, Rockwood Music Hall, and Starving Artist's Gallery. Their plan is not only to venture into bigger venues in the city, but also to local colleges, cafes, theaters, bars, lounges, and festivals within the tristate area, the country, and hopefully the world.THE SHELLS consists of THREE young ladies: Carrie Welling (23), Jessi Rae Waltz (21), and Melanie Klaja (26). These three angels sing intricate harmonies, while telling soulful stories of love, longing, life, and laughter. With Melanie on second rhythm guitar, they are backed Jason Knoblach, Christine Brown, Shawn Burns, Scott Stein and Noah Penn. THE SHELLS were formed in New York City, where they've been touring for a year in area venues such as The Bitter End, The Cutting Room, The Living Room, Pianos, Coda, Arlene's Grocery, CB's Gallery, Rockwood Music Hall, and Starving Artist's Gallery. Their plan is not only to venture into bigger venues in the city, but also to local colleges, cafes, theaters, bars, lounges, and festivals within the tristate area, the country, and hopefully the world. Featured 2009-01-16T22:31:13-05:00