Vieux Carré - Serious Eats
'Ice cubes matter’ - a centrifuge turns your home bar into a science lab!
One big cube of ice, two small ones and a good shaker make the difference in the froth and flavor of a cocktail. Dave Arnold of Booker and Dax finds solutions for food and cocktail issues that mystify us as we cook and mix! This is a genius of a man, who else would design and build a Culinary Centrifuge that - to quote the mad scientist - produces amazing results!
'When you subject a liquid or puree to thousands of times the force of gravity, amazing things happen. The densest components -- solid particles -- separate and sink, forming a puck. The least dense components -- typically oils -- float on the surface. Anything in between turns to a beautifully clarified liquid.’ The home cocktail takes on new meaning with the infusion of this tech! This mixology is well detailed in Dave’s book Liquid Intelligence - keep a Kindle copy in your phone.
Don Lee, Dave Arnold and Greg Boehm of Existing Conditions. Credit - Caitlin Ochs for The New York Times
Existing Conditions is a collaboration between Dave Arnold (Booker and Dax), Don Lee (PDT) and Greg Boehm (Cocktail Kingdom). Have a glance at Florence Fabricant’s review and you will realize that following these three will enable your home bar to astonish and amaze. Have a listen on Heritage Radio to the guys' take on Existing Conditions, this was recorded before EC opened!
Cocktail Kingdom Old Fashioned Set
Unmistakably, studying the very best enlightens your palate and inspires creativity. Your skills behind the bar grow with every experience you have, good and not so good. That said, meet Neil Bodenheimer, he is the owner of Cure and Cane & Table and a Board Member of Tales of the Cocktail Foundation. If you make drinks and want to learn more or simply crave the next best cocktail, follow Neil on his alcohol inspired journey!
This is the beginning of a series on Cocktails that will grow as time and talent allow, because ’Summer in the Hamptons’ is all about cocktails - the kind that require inspiration.
And, just for quick reference, here are a couple of our previous blogs to assist in the inspiration:
The Bar at Almond, Bridgehampton - Steve Roux Bartender - Wil Weiss for Long Island Pulse
A little something extra in three links or less!
Formerly Known as Cyril’s For Sale on the Napeague Stretch - The Independent
See you at Morty’s Oyster Stand?