Newest articles on The Sacramento Press tagged as "bartender"

All-Star Bartenders in Sacramento - Matt Nurge, Shady Lady Saloon

2010-12-22T19:15:32Z

When the owners of Shady Lady Saloon decided Sacramento needed in on the newest bar craze, Prohibition-era drinks with people who are passionate about their craft, they lit up the Sacramento nightlife in a way that was just whispering through before.

An artisan like Matt Nurge, an incumbent craftsmen at Shady Lady Saloon, makes the third bartender showcased in my All-Star Bartender series.

The first time I met Nurge he was loaded down with drink orders and making it look like a snap. I don't like to burden bartenders with making labor-intensive drinks when they’re "in the weeds," but we waited a couple of minutes, and he was excited about the idea of making something new, not tired or daunted about the idea of some high-maintenance diva.

My friend next to me was of the bad gin and tonic persuasion, so I wanted to show her how wonderful drinks can be if you put yourself into the hands of an artist.

Those drinks include egg nog-style cocktails with dark rum, a fruit punch loveliness with a cayenne sugar rim and a new obsession of mine all to be blamed on Nurge: The Kentucky Buck.

"When ginger ale or beer is mixed with citrus in a drink, it is - or more accurately, was - known as a buck. Early cocktail books list recipes for the gin buck or London buck cocktail, and variations of rum bucks were called the Shanghai buck, Jamaica buck or Barbados buck, depending on the type of rum used. If you squeeze your lime garnish into a Dark 'n' Stormy, you've got a rum buck."
- Camper English

Nurge makes his Kentucky Buck with whatever fresh fruit they have available at Shady. I'm quite fond of the blackberry, and then he adds a sharp ginger beer, bourbon and all the other "special ingredients" that make it wonderful.

It was a revelation for fruit with whiskey, which I was always a bit wary of, till now. The following answers the questions to how he became so creative in the first place.

The Sacramento Press: How did you get your start in bartending?

Matt Nurge: I spent my youth at a Sacramento bar called Joe Marty’s El Chico on Broadway. My mom worked there on and off for almost 20 years. I would sit at the bar and watch cartoons before school every day. I met a lot of nice red-nosed old drunks.

My first bar gig was a the Hard Rock Cafe. One would think it would have been a clean, safe, family-friendly environment. It was not. Located in what I refer to as the "Shit-bird Triangle," it was nestled between the Amtrak station, the Greyhound station, resident motels and the county jail. There were more 5150s, sex offenders, freshly released convicts and other undesirables coming through this bar than any other in town.

SP: What’s your favorite drink/cocktail?

MN: Wine is always my go-to at home. My favorite cocktail of the day is called a Big Black Buck, which consists of bourbon, fresh lime juice, bitters, fresh blackberries and sage over crushed ice topped with ginger beer

SP: To you, what's the difference between a mixologist and a bartender?

MN: Patrick Gavin Duffy, a great barman, wrote in his 1934 book, "The Official Mixer’s Manual," that, "The idea of calling a bartender a professor or a mixologist is nonsense." I agree.

SP: What is the next big thing to watch for in drinking/cocktails/mixed drinks?

MN: Craft cocktail bars going mainstream. Corporate restaurant/bars ditching pre-made processed ingredients for fresh, local, seasonal, house-made ones.

SP: What's your signature recipe cocktail?

MN: One of my favorite go-to cocktails would be the Chappelle cocktail.

3/4 ounces gin

3/4 ounces sweet vermouth

3/4 ounces fresh lime juice

1/2 ounce falernum

3 1-inch cubes of fresh pineapple

shake and strain in cocktail glass

garnish with freshly grated nutmeg

SP: What's the best way to get a bartender’s attention?

MN: Patiently and silently keep eyes toward him/her with your order and your payment ready.

SP: Where do you drink?

MN: Mostly at home. Also at Shady Lady. But really wherever I please.

SP: Well said.

Up Next: Joe Anthony Savala

All-Star Bartenders in Sacramento - Chris Tucker, The L Wine Lounge

2010-12-15T16:34:38Z

Ever wonder who's peer-recognized as the best bartender in Sacramento? Who makes the cocktails that scintillate the palate, dazzle the mind and always keep you guessing? Go no farther than 19th Street: we have a local treasure right here.

For the second installment on the All-Star Bartender Series, I'm speaking of Chris Tucker. Tucker has been a Northern California local for much of his life, and after working in San Francisco for a period of time, and learning a great deal about his craft, he decided there was something special in Sacramento worth coming back for. So upon returning, Tucker has been working with L Wine Lounge and moonlighting at Shady Lady Saloon ever since.

More than any other bartender I've had the privilege to drink with, Tucker can create concoctions that are constantly surprising the palette with the seasonal menus he creates for L Wine Lounge, but even with a jaded drinker like me, he constantly surprises. He's one of the only bartenders/mixologists who I can go to, name an alcohol or a style of alcohols, name a flavor characteristic (sweet, salty, bitter, savory) and have him come back with incredible flavors that don't even have a name, or a random drink he recalled from the 1950s that fell out of favor and is exactly what I described.

Innovative to the last, Tucker is currently showcasing his own take on the 12 days of Christmas with the 12 Days of Toddies. One such Toddy included Benedictine, apricot liqueur, cognac, honey, star anise, lemon peel, orange and grated cinnamon. The lemon peel is flamed with a match to bring out the essence, and the cinnamon is freshly grated right in front of you! This is the kind of attention he pays to his drinks, each one a work of art.

Now don't get me wrong, he may act like a magician, but he's still human – so if you're looking to stump him, it'll be hard, but doable. But unlike many of his trade, there is a genuine appreciation and excitement brought to every drink that the drinker can taste immediately. If I'm feeling creative, whimsical or in need of a really special concoction, it's Chris Tucker I'll hunt down every time.

The Sacramento Press: How did you get your start in bartending?

Chris Tucker: I got my start at America Live! way back in 1993. I'm a prime example of "the right place at the right time." (I) started as a door host, then was asked to train as bartender after two weeks at the door.

SP: What's your favorite drink/cocktail?

CT: The Manhattan. I prefer the Jerry Thomas recipe with bourbon instead of rye.

SP: To you, what's the difference between a mixologist and a bartender?

CT: To me, the term mixologist refers to those focused on the art of drink creation. Possessing knowledge of classic cocktails, base spirits, liqueurs, wines, beers and mixers of all types and combining with proven bartending techniques to experiment and develop new cocktails.

Bartender refers to those charged with tending to the needs of the bar and the bar patron. The skill set, knowledge and level of service should be on par with the establishment and environment and, preferably, raising the standard and guest experience.

SP: What is the next big thing to watch for in drinking/cocktails/mixed drinks?

CT: I hope the trend of drinking quality over quantity continues and that more establishments incorporate seasonal, local and sustainable products on to their menus whenever possible, if not exclusively.

SP: What's your signature recipe cocktail?

CT: I don't think I have one, and I always avoid answering that question.

SP: What's the best way to get a bartender's attention?

CT: Patience. There is no need to get a good bartender's attention. The bartender should always be aware of new patrons, drink levels of current patrons and where each patron is in the drink order lineup. If you need to get the bartender's attention, you probably need to go to another bar.

SP: Where do you drink?

CT: Anywhere, and as often as possible.

Sadly, too little time and too many brothers and sisters in the industry to support.

Next up: Matt Nurge

Midtown Cocktail Week stirs up drinks starting Monday

2010-08-09T04:51:25Z

Sacramentans in the mood for specially made cocktails need to look no further than Midtown this week.

The annual Midtown Cocktail Week kicks off on Monday with seven nights filled to the brim with cocktail culture.

Co-founder Joe Anthony Savala began the event in 2008 with Erick Castro after attending San Francisco’s Cocktail Week.

“We really love the whole Midtown vibe and how it’s growing, so [we thought,] let’s put something together here,” Savala said.

After some planning in conjunction with local restaurants and bars in Midtown and some help from San Francisco’s best bars, MCW was born. In 2009, the Midtown Business Association joined in.

MCW is more than just enjoying beverages, Savala said. It’s more about the mixology and cocktail culture.

“What we’re trying to do is educate a lot of the people here, people that love the cocktail culture and are even in the industry,” he said. “We try to bring a lot of the great minds, work together and brainstorm to make each other better.”

Savala, current beverage manager at Zócalo, described a mixologist as someone much like a chef who knows ingredients well and can mix them to create something great.

The secret to a great cocktail is balance, he said.

“A lot of times with young bartenders, they think they need more ingredients to make a great cocktail, he said. “Sometimes it’s really the simplest, purist form of a cocktail that makes it great.”

This year’s MCW will host its yearly bartender mixology competition Tuesday at Lounge on 20. Eight competitors are challenged to use Royal Combier liqueur in their creations and will be judged on appearance, taste and creativity.

Zócalo will feature drinks on Thursday made from distilled mezcal. Savala said some participating locations, such as Shady Lady, will feature local ingredients — including spirits.

“Just like people are eating a lot better now with more local ingredients, people are drinking better now, too,” he said. “It’s really bringing cocktails that have a lot of integrity.”

MCW is promoting responsible drinking and alternative transportation. Proceeds to MCW will benefit drunk driving educators and law enforcement agencies in Sacramento.

“This brings a lot of culture and awareness to Sacramento,” Savala said. “People aren’t really trying to get drunk anymore, they’re trying to enjoy a great cocktail. It’s maturing Sacramento into becoming great drinkers — people who are enjoying a great cocktail, culture, education and awareness.”

For a sneak peek at Savala’s “Oaxacan Old Fashioned” and “Anejo Sour” drink recipes, click here.

For more information and full list of events for MCW, visit midtowncocktailweek.org.

DIY's House Crashers Invade Locals Loft

2009-12-02T01:15:24Z

The DIY Network will feature one of Sacramento's very own on the Wednesday, December 3rd episode of House Crashers. Eli Bob, a bartender and native Sacramentan is the owner of a loft at the 4th Avenue Lofts development in Oak Park which was recently the focus of a "crash". Eli's loft was inundated with droves of contractors, production crew, friends and host Josh Temple back in October for three days during the remodel.

The upcoming episode entitled, "Rock N Roll Loft Lounge" the shows website describes the crash as follows: A single young bartender transforms his plain loft into a place to mix up drinks, fun and edgy style. With a stone covered wall, mounted stainless fireplace, diamond plate dining room table and leather flooring, the living area becomes a hip hangout for entertaining.

House Crashers is ambush renovation at its best. Host and contractor Josh Temple stalks a big-box home improvement store looking for unsuspecting weekend warriors, then follows them home with a large crew of experts in tow. Watch as stunned homeowners who journeyed into the store to fix a simple leaky faucet end up winning the remodeling lottery with dramatic, eye-popping room transformations.

Tune in at the following times (Check local listings for times and channels):

December 02, 2009 - 10:00 PM e/p

December 02, 2009 - 1:00 AM e/p

December 16, 2009 - 10:30 PM e/p

December 16, 2009 - 1:30 AM e/p

Bourbon & Branch to guest bartend tonight at Shady Lady

2009-06-16T20:00:38Z

Tonight, the Shady Lady Saloon will have two guest bartenders, Erick Castro and Owen Westfield of San Francisco's Bourbon & Branch.

Bourbon & Branch has a set of house rules that coincide with the simplicity and no-funny-business attitude of the Shady Lady:

No use of cell phones
No photography
No standing at the bar
Please speak easy (or quietly)
Don't even think of asking for a Cosmo
Please be patient as the drinks are labor-intensive

Bourbon & Branch used to be the location of the JJ Russell Cigar Shop which operated as a speakeasy from 1923-1935, complete with a password that needed to be uttered to gain admittance, a trap door that opened and led down to the bar and five secret exit tunnels for easy escape.

Erick Castro is one of the instructors for the Beverage Academy, a school of mixology that Bourbon & Branch offers to interested alcohol enthusiasts. The Beverage Academy teaches its students the history and intricacies of absinthe, Tiki cocktails, tequila, scotch and, of course, bourbon. Future classes will touch on gin and rum.

Castro and Westfield will be creating a slew of cocktails especially for Shady Lady patrons. Here's a list of the mouth-watering drinks available for tonight only:

Kentucky Buck
A thirst-quenching strawberry and ginger refreshment for those seeking refuge from the mundane and ordinary. Bulleit Bourbon infused with organic strawberries from Monterrey Bay Farms, fresh lemon juice, ginger beer, and Angostura Bitters.

The Laphroaig Project
A tropical and light cocktail featuring a peaty single-malt. Delightfully intellectual, yet wickedly visceral. Laphroaig Quarter Cask, Green & Yellow Chartreuse, Luxardo Maraschino, fresh lemon juice, and peach bitters.

Blame It On Rio
The Brazilians are well-known for many hedonistic traits and qualities and now with this drink, you can add one more indulgence to that list. Sagatiba Cachaca, Rothman & Winter’s Apricot Liqueur, fresh lemon juice, and bitters.

Casino Royale
Although, this drink is named after the famous novel written by Ian Fleming in 1953, the flavor is anything but fiction. Plymouth Gin, sloe gin, Luxardo Maraschino, fresh lemon juice, and orange bitters.

Rye Maple Fizz
Like the initial stages of an autumn courtship, this beverage is frothy and slightly spicy, yet balanced with just a touch of sweetness. Rye whiskey, fresh lemon juice, organic maple syrup, free-range egg white, Angostura Bitters, and soda.

Ambajador
Sexy, sinful and Latin. Allow this wayward cocktail to take you south of the border for a little passion-tinged journey to the heart of Jalisco. Keylime infused tequila, passionfruit, fresh lime juice, free-range egg white, agave nectar, and Indonesian cinnamon.

Wild Honey Punch
A punch that is both spiced and refreshing, yet sweet and complex, much like the kiss of an ex-lover … except without the early morning awkwardness and wayward feelings. Sagatiba Cachaca, Appleton 12-year Rum, Velvet Falernum, fresh lemon juice, organic wildflower honey, Indonesian cinnamon, seasonal fruit, and sparkling water.