Buried at the Bar: From Favorite Watering Hole to Final Resting Place


Ever talk to someone who wants their ashes to be secretly stashed all over a restaurant dining room after they die? I did! My latest at Tales of the Cocktail is about people who wanted their ashes stashed at their favorite bar after they die.

“My idea was to be embalmed with the remoulade sauce from Galatoire’s, and then be cremated… and designate someone to deposit my ashes in a couple of secret spaces that I know there,” says Lutz. “But they sort of changed the remoulade, so I dropped that from my plan.”

Buried at the Bar: From Favorite Watering Hole to Final Resting Place – at Tales of the Cocktail

The Art of the Menu at Trick Dog

Trick Dog's first menu, inspired by Pantone swatches.

Trick Dog’s first menu, inspired by Pantone swatches.

I have a piece up at Tales of the Cocktail about the awesome and inventive cocktail menu designs at Trick Dog in San Francisco.

Thanks to Josh Harris and Morgan Schick of the Bon Vivants for talking to me about the hows and whys of their fun menu concepts!

Ordering a cocktail at Trick Dog is almost as much fun as drinking one. You could find yourself navigating a tourist map of San Francisco or rotating a horoscope wheel with a different drink for each Zodiac sign. But there’s a method behind the playful menu concepts.

Tales of the Cocktail: The Art of the Menu at Trick Dog, by Marcia Simmons

Preserve Summer All Year With Fruit Liqueurs

Whether you’ve been growing your own, getting deliveries from a CSA, or frequenting the farmers market, the end of Summer might leave you with an abundance of fruit you’re not sure what to do with. Of course you can freeze it or make jam, but another fun way to play with summer fruit is to make a liqueur. It’s especially good for using up bruised or slightly overripe fruit. I’ve been doing it all season and sharing recipes in my Serious Eats columns. Here are some to try:

Peach liqueur (creme de peche) ~ In addition to splashing it in some iced tea and shaking it up with gin and lemon, you can also glaze chicken with it or pour it on some ice cream.

Strawberry liqueur (fragolo) ~ I used this liqueur in a summer sangria made with a dry red wine along with sliced peaches, cherries, apples, and lemons along with a little brandy. It was so good!

Cherry liqueur ~ You can’t make a Singapore Sling without this stuff, and you’ll be surprised how the fresh cherry taste carries over into liqueur. It makes some of the store-bought stuff seem like cough syrup.

Blackberry liqueur (creme de mure) ~ Where I live, blackberry bushes are everywhere, so there’s no excuse not to make a batch of this liqueur and mix up a Bramble.

Raspberry liqueur (framboise) ~ This one is made with a little wine to bring out the tartness and depth of the berries. Very sophisticated!

Banana liqueur ~ Bananas don’t get a lot of play in the cocktail world, but they should! Complemented by rum and raw sugar, the clean flavor of banana in this liqueur is out of this world.

Melon liqueur ~ Forget about the bright green stuff, homemade melon liqueur is where it’s at. Sweet but not too sweet, with just the right amount of funkiness.

My Favorite DIY cocktail ingredients so far

I have a weekly column on Serious Eats where I post recipes for DIY cocktail ingredients. That’s a lot of homemade cocktail ingredients! While I like all the recipes I post there, I do have my favorites. So if you have a hankerin’ to do a cocktail project but aren’t sure where to start, these are my favorite recipes I’ve done there so far:

Ginger Liqueur ~ While I love ginger liqueur, I was surprised that this ended up being one of my favorite and most useful homemade ingredients. It turns out I wasn’t alone, and I’ve been hearing from readers that they also fell in love with the slight kick and light sweetness of ginger liqueur.

Orange Bitters ~ Even though you only use a few drops at a time, bitters are a critical part of making cocktails. These orange bitters are different than what’s on the market while still performing reliably in cocktails. DIY bitters have a reputation as being a project for cocktail geeks only, but they’re actually not difficult to make. You’ll need to get a hold of some special tree bark and other things I had to go to the hippie store in Berkeley to find, but the result is something you can keep around for years.

Grenadine ~Real grenadine is radically different from the weird dyed-red goo you usually see in stores. For one thing, homemade grenadine actually tastes like it was made with pomegranates. It has a bright, tart flavor that goes well in everything from Tiki cocktails to light summer sparkling drinks. Also, if you make this, you just might be surprised to discover that you actually like Shirley Temples after all.

Allspice Dram ~ Spice is somewhat rare in your typical cocktail, which is why I love this allspice liqueur. It’s most known as a Tiki ingredient, but once you start experimenting with it, you’ll see it’s at home in a whole variety of concoctions.

Homemade Gin ~ Without going through the whole trouble (and possible illegality) of distilling your own spirits, you can still make a gin that’s darn good. And you can control the flavor profile: Maybe you want intense juniper with bold coriander notes? Or light floral and citrus flavors with a strong grassy finish? It’s up to you. Though, it’s basically gin-flavored vodka, it’s a totally legit way of making gin … many companies do a more fancified version of this process to make their product.

Bloody Mary Improvisation

I posted over on Serious Eats about my favorite Bloody Mary garnish, the bacon swizzle stick. So my intention was to share my Bloody Mary recipe here … until I realized I don’t have one. Now, this isn’t because I don’t make Bloody Marys. But every time I’ve tried to document my recipe, I end up tasting and tweaking. I have at least 13 half-written recipes that I stopped documenting. I think as much as I love the taste of a good Bloody Mary, I also love the process of improvising one.

I link to some good recipes in the bacon post, but here’s what I usually do:

  1. Make spicy tomato juice by blending fresh or canned tomatoes with a chile pepper. (You’ll need about 4 ounces per drink.)
  2. Add soy sauce (or Worcestershire sauce) to taste. Possibly also some garlic? Maybe a dash of Tabasco or Sriracha?  Often some celery salt, but usually some pepper? Oh, and of course a big old dollop of horseradish.
  3. Now some lemon juice. Maybe a little more.
  4. Vodka time! One shot (1 1/2 ounces) of whatever I have, which is often a mini-bar-sized sample bottle I got for review purposes.
  5. Roll the drink with ice (this is pouring the liquid and ice back and forth between two halves of a Boston shaker or two pint glasses).
  6. Serve on the rocks in a tall glass and garnish the hell out of it.

Now for the best part … garnishing options. I usually do at least two garnishes. Besides the always-wonderful bacon stirrer, other options are:

  1. The traditional leafy celery stalk
  2. Olives
  3. Cornichons
  4. Pickled asparagus or green beans
  5. Crab claw
  6. Skewered, hard-boiled quail egg
  7. Shrimp
  8. Okra
  9. Skewered cheeses

I’m open to more. Like I always say: Everyone loves a cocktail that comes with a snack.