shake, decant, no garnish. Note: see below for a formal recipe (which might vary slightly from this).
Where: Chez Henri
When: 25 November, 2008
Who: Rob (as in Other Rob, B-Side alum)
Purpose: To make the 30 minute wait to get a seat at the bar more pleasant.
Ordinal: First of Three, no accompaniment
Taste: Very balanced, where none of the flavors really dominates, though all are present.
Summary: This was my third attempt to get cocktails at Chez Henri - it was just far too crowded the first two times I tried. But this night, I was determined. I brought Murakami's engaging What I Talk About When I Talk About Running so I wouldn't look like a dork, alone, waiting for a seat. Rob was very busy, but managed to be attentive at the same time, due to his approachable manner. He had that kind of super-energetic/geeky vibe that told me he'd be OK with my teaching him how to make a Seelbach (which I did - and I knew it would be pretty good once I spotted the Segura Viudas, clearly the ideal sparkler for the Seelbach). My Seelbach was accompanied by one of the best ceviches I've ever had. I also ordered the homemade chorizo - and it was almost good enough to make me forget the homemade chouriço I had as a child. At the recommendation of the ladies to my right (who still mourned the passing of the B-Side), I also got a whiskey smash to go with my chocolate bread pudding - both equally tasty. I really should drag Fred here.
Postnote Aug 12, 2011:
I got the recipe from bar manager Rob Kraemer
• 2 oz Bourbon
• 3/4 oz Celery Juice
• 1/4 Lemon Juice
• >1 oz Simple Syrup
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.