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Grape Spotlight: Celebrating Pinot Noir Day

Oregon Pinot Noir
August
15
2024
by Michael Nagy

International Pinot Noir Day is celebrated worldwide on August 18, 2024. If you’ve spent time with me, you know that it is my favorite wine. It all started back in my early days when I had the opportunity to try many different styles of Pinot from a nice, curated wine list at Marriott International. My love for Pinot took off when I was able to experience the magic of this grape when paired with food and dessert.

From there, I often advised companies and individuals with Pinot Noir recommendations for their events and weddings. Years later, I decided to pursue my advanced wine certifications and specialty certification in French wine, including Burgundy, where Pinot Noir hails supreme.

Working in the cool-climate Finger Lakes wine region has allowed me to appreciate it even more. If you haven’t tried some of the excellent Finger Lakes and New York State Pinot Noir out there, you would be pleasantly surprised. Stylistically, they compare well to classic Burgundy, France Pinots and their application in food pairings. Unfortunately, they haven’t received the national recognition they deserve. Sure, there are some wonderful Pinot Noirs coming out of California that are readily available in all markets, but I appreciate those coming from smaller, lesser-known places.

Enjoy this guide to the classic and noble grape! At the end of the discussion, look for my PN recommendations that hold great value, i.e. won’t break the bank, and from small, local producers and cooler regions.

Pinot Noir is one of the world’s most revered and popular red grapes. While the variety originated hundreds of years ago in France’s Burgundy region, it has spread across the globe, much like its White Burgundy counterpart Chardonnay. Wine enthusiasts can enjoy Pinot Noirs from California, particularly Sonoma Coast and Russian River Valley, Oregon’s Willamette Valley, New Zealand’s Marlborough and Central Otago, New York, and many other regions.

While versions from different countries and appellations can vary in style, a few things are the same for most Pinot Noirs. Generally, these red wines are beloved for their easy-drinking qualities, lower levels of tannins (that bitter stuff at the end), abundant red fruit flavors, floral accents, generous acidity, and earthiness.

The name “Pinot” derives from the French word pineau (“pine”), meaning that Pinot Noir’s name translates literally to “black pine”. According to French linguistics, this name refers to the vine’s dark grape bunches, which are shaped like pinecones.

Pinot Noir is related to Pinot Gris/Grigio and Pinot Blanc grapes, which are a gray and white colored mutation of the variety, as well as the red Pinot Meunier grape. (Pinot Noir is also the ancestor of several other well-known varieties, such as Syrah.) A number of these Pinot Noir clones are grown throughout the world.

While Pinot Noir is best known for making red wines, its grapes can also be used to produce incredible rosé wines (for instance, Sancerre and Cabernet Franc rosé in France’s Loire Valley), white wines and sparkling wine. Pinot Noir and Pinot Meunier are two of the three approved grapes used to make Champagne, as well as sparkling Franciacorta wines in Italy.

Pinot Noir’s grape skins are thin, and the vines prefer cooler climates with long growing seasons. Pinot Noir is considered a delicate, unpredictable, and temperamental grape requiring much attention in the vineyard and TLC. With its thin skins, it doesn’t stand up well to extreme heat, too much sun exposure, too much rain, hail, or frost as thicker-skinned grapes, like Cabernet Sauvignon.

In addition, because the grapes clusters are close together, they are more prone to mildew and rot in very damp conditions. However, it thrives in sandy loam, clay, and limestone soils and often benefits from sites that have morning fog. Limestone and clay help retain water and drains well, which leads to brighter acidity and wines that age well, while sandy loams help keep out pests. When successful in growing Pinot Noir, the vines produce grapes with great potential and complexity, concentrated and layered flavors.

One of the most celebrated aspects of Pinot Noir is its ability to express its “terroir” (sense of place, literally), through the flavors and traits of its resulting wines. For instance, if Pinot Noir in Burgundy is grown in two different sites with distinct soil types, elevations, sun and wind exposures, the grapes from those vineyards can produce noticeably different styles of wine, even when the vineyard practices and winemaking techniques are the same. One Pinot Noir might be richer, with riper fruit flavors and a rounder texture, while the other might be more elegant with more acidity and a distinctive minerality accompanying the fruit.

In the Middle Ages, winegrowing monks in Burgundy allocated different vineyard sites for making distinctive styles of Pinot Noir after many centuries of experimentation. Many of these sites are still used today as Burgundy’s grand cru and premier cru vineyards (the sources of the region’s most acclaimed wines), as well as other top vineyard sites.

What are the flavors of Pinot Noir?

Is Pinot Noir “a good wine”? The answer is “absolutely!” If you ask me, it’s the best and the most interesting. Not only is Pinot Noir one of the world’s most noble grapes, but it accounts for some of the best and age-worthy wines in the world for drinking young and cellaring.

Pinot Noir is a dry, still wine. They are often light to medium-bodied with low levels of tannins and moderate to high levels of bright acidity. As for the alcohol content, the minimum ABV level is usually around 12% with the maximum ABV can be between 13.5 percent to 15 percent, depending on where and how the wine was made.

The most common descriptors for Pinot Noir are bright red fruit flavors of cherries, strawberries and raspberries, often with floral accents, such as violet or rose, and tea notes. Styles from traditional sites from Europe, particularly Burgundy, are likely to display additional notes of earthiness, minerality or spice. Outside of Europe, in California, for example, may show riper, darker, more generous fruit flavors of black cherries, plums or blackberries.

However, Pinot Noir from Oregon, a major New World region for the grape, are often closer in style to styles in Burgundy. Any winery in a region may choose to produce Pinots that are stylistically similar to those from another region through clone selection and vineyard management. Certain regions and appellations (cooler climates) are required by law to use 100% Pinot Noir grapes labelled “Pinot Noir” on the label, i.e. Burgundy and New York. Other regions, like California and Oregon, do not have to include more than 75-80% of the grape in the resulting wine, which means blending with other grapes may occur resulting in darker hues and increased body.

When young, Pinot Noir is juicy and approachable. The best versions can develop elegant complexity as they age, taking on dried fruit flavors and savory accents such as leather and a mushroom and earthy note often described as “forest floor” (official wine tasting term).

How to serve Pinot Noir?

You probably know that red wine should be served at “room temperature”. Well, Pinot Noir and other lighter-red wines, like Gamay and Frappatto, are best slightly below room temp between 50° to 60° F. This will help bring out the wine’s complex notes and refreshing character.

While specialized wine glasses exist for just about every major grape variety, you don’t need to invest in them. A set of “Burgundy glasses,” which have the widest bowl among red wine glasses and a more tapered opening to capture the most delicate of Pinot Noir’s aromas. In contrast, less tapered “Bordeaux glasses” are best for Cabernet Sauvignon and Merlot because they are more robust and not as aromatic.

Why is Pinot Noir so popular?

For centuries, Pinot Noirs have been among the most sought-after wines in the world. Why? Pinot Noir is accessible and very drinkable in their youth, not requiring years of cellaring, and are extremely food friendly. Sommeliers often choose these elegant reds when trying to pair with cuisine ranging from fish to beef. But it’s so much more than that.

In 2004, Pinot Noir gained fame far beyond the wine world when it was featured in the critically acclaimed film Sideways as the favorite wine of main character Miles. The movie sparked a tourism boom in Santa Barbara County in Cali, the setting for the movie. In 2005, sales of Pinot Noir had spiked, and they continued to grow in many years to follow. The reputation of Merlot, which was depicted as a terrible wine, suffered from the negative PR by Miles.

Both Pinot Noir and Merlot originate in France, though Merlot comes from Bordeaux in Southwest France, not Burgundy. Both Pinot Noir and Merlot display red fruit flavors and, when aged in oak, spice accents like vanilla. However, Merlot generally has more body, higher levels of tannins and lower levels of acidity than Pinot Noir. The fruit flavors and textures of Merlot are more pronounced than those of Pinot Noir. Merlot also makes some of the most coveted wines in the world. Neither grape is better than the other; they just suit different palates, food pairings and occasions.

From its historic home in France’s Burgundy region to the rising stars of Oregon, New York, and Germany, Pinot Noir is generally made in cool-weather countries and regions. Earth’s changing climate means that areas that struggled with inconsistent vintages are now finding more consistent success (and often riper styles) while other areas that were previously considered too cool for growing red grapes are producing Pinot Noir. Australia, particularly the island of Tasmania in the southern hemisphere, New Zealand, Chile and South Africa are up and coming regions for outstanding and great value Pinots.

Burgundy is the first name that comes to mind when thinking about Pinot Noir. After all, Burgundy is where the grape originated and is home to many of the most collectible, age-worthy Pinot Noirs.

But beyond Europe, Pinot Noir’s best-known home is California. The grape has become important to winemaking in California’s cooler regions, including subregions such as Carneros, Sonoma’s Sonoma Coast and Russian River Valley, Mendocino’s Anderson Valley, Santa Barbara County’s Sta. Rita Hills, Santa Maria Valley and Monterey. Over the years, winemakers have discovered ideal sites for growing Pinot Noir vines. Stylistically, these wines range from types similar to Burgundy’s (leaner, with firmer tannins and earth and mineral accents) to fuller and riper versions with rich dark fruit and spice notes, and styles in between.

Pinot Noir vineyard sign

New Zealand

New Zealand is home to Pinot Noir’s influence the Southern Hemisphere, with several subregions of Martinborough on the North Island and Central Otago and Marlborough on the South Island. These areas offer vibrant and rich versions of the grape with generous fruit notes.

Oregon, US

It is no surprise that Oregon has become one of Pinot Noir’s best regions: Its climate offers similar conditions to those in Burgundy. A number of wineries in Oregon’s Willamette Valley have established excellent reputations with Pinot Noir in recent decades, producing wines that are comparable in style and quality to those of Burgundy. 

What foods pair well with Pinot Noir?

Pinot Noirs are incredible wines to serve and pair with range of cuisines, thanks to its bright acidity, red fruit notes and low to moderate levels of tannins. Classic pairings traditional in Burgundy include beef Bourguignon and coq au vin, but these reds are great for chicken, duck, game, pork, salmon and other fish, pasta, beans, mushrooms and grilled vegetables. Try it with hot dogs or pork BBQ at your next summer cookout. It also really good with hard cheeses with milder flavors, such as Gouda and Cheddar.

Wine Recommendations

My Pinot Noir favorites (in no particular order)

As mentioned in the opening, here is my personal list of wines from mostly small, local producers, especially in NY, that hold great value (under $40) from the past year. Some wines may be sold out or are past vintages, but these producers have been consistent for Pinot. Look for some of these rare and highly rated finds –

2017 Shaw Vineyard Pinot Noir Reserve, Finger Lakes, NY, US (aged)

2022 Damiani Wine Cellars Pinot Noir, Damiani Vineyard, Finger Lakes, NY, US

2021 Nathan K. Pinot Noir, Finger Lakes, NY, US

2020 Dr. Konstantin Frank Old Vines Pinot Noir, Finger Lakes, NY, US

2019 Laurent Miquel “Solas” Pinot Noir, Languedoc-Roussillon, France

2019 Louis Latour Mercurey, Burgundy, France

2019 Domaine Besson Givry Le Petit Pretan Premier Cru, Givry, Burgundy, France

2019 Maison Chanzy En Rosey, Rully, Burgundy, France

2021 Johan Vineyards Estate Pinot Noir, Willamette Valley, Oregon, US

2021 Child’s Play Pinot Noir, Willamette Valley, Oregon, US

2022 Planet Oregon Pinot Noir, Willamette Valley, Oregon, US

2023 Gala Estate White Label Pinot Noir, Tasmania, Australia

2021 Mac Forbes Pinot Noir, Yarra Valley, Victoria, Australia

2022 Johnson Estate Freelings Creek Reserve Pinot Noir, Lake Erie, NY, US

2021 Borghese Vineyard Select Pinot Noir, North Folk of Long Island, NY, US

2021 Macari Vineyards Pinot Noir, Long Island, NY, US

2021 Millbrook Vineyards & Winery Pinot Noir, Hudson Valley, NY, US

2016 McCall Wines Pinot Noir, North Folk of Long Island, NY, US (aged)

2020 Amayna Pinot Noir, Leyda Valley, Chile

2022 Ernest Pinot Noir Hasher Family Estate, Upper Hemel-en-Aarde, South Africa

2017 Maison L’Envoye Pinot Noir, Central Otago, New Zealand

2022 Babs Wine Company Pinot Noir, Santa Barbara County, California, US

2022 Chalk Hill Pinot Noir Sonoma Coast, Sonoma Coast, California, US

2022 The Calling Pinot Noir, Russian River Valley, California, US

2021 Foxen Pinot Noir, Santa Maria Valley, California, US

Cheers,

Michael Nagy

5 Drinks Bartenders Love to Make

Array of Negroni Cocktails
August
3
2024
by Michael Nagy

(Cover Photo courtesy of Michael Nagy)

In cocktail bars, bartenders are creating their own spin on classic cocktails. They want to keep them fresh and exciting. To fight the monotony and repetition of making drinks the same way year after year, bartenders are designing drinks using seasonal ingredients and flavors and adding their own personal twists to them. Here are some popular drinks that bartenders love to mix up and how to order them. 

Cosmopolitan

1) Cosmopolitan

A Cosmo is a martini-type cocktail that is served ‘up’ and shaken into a chilled cocktail glass or coupe. The base ingredients call for vodka/citrus vodka, orange liqueur, fresh lime juice, and cranberry juice cocktail. When it is done properly with the correct ratio of spirit, liqueur, modifier, and juice, it is a well balanced cocktail with a pink hue. To change it up, use premium or different flavored vodka, switch out the cranberry juice for a natural unsweetened cranberry juice to reduce sweetness, or use different fresh juices, like orange, grapefruit, or pomegranate. Garnish with different colorful fruit. Order  “Belvedere Cosmo, light cranberry”.

Old Fashioned

2) Old-Fashioned

An Old-Fashioned is always well stirred ‘on the rocks’. Bartenders like its versatility, which allows for much variation and creativity. It is a simple drink with minimal ingredients, but mixing one properly is paramount. With being whiskey based and spirit forward, there are many high-end whiskey options to choose from, whether it be bourbon, rye, Irish, or local whiskey. Experiment with different aromatic bitters, like chocolate, orange, or Angostura, to go along with the muddled orange, sugar cube, and Luxardo cherry garnish. Try it with a sphere or large ice cube. To make it a little sweeter, drop in a little Luxardo cherry juice. Smoked Old-Fashioned anyone? Order “Jefferson’s Ocean Bourbon Old-Fashioned”.

Sazerac

3) Sazerac

A Sazerac is a traditional Cognac-based cocktail that is served ‘up’ and stirred. Today, it is usually made with rye whiskey. There are many local rye whiskies available to suggest. Using equal parts of both cognac, rye whiskey, or brandy can produce a new twist. To make it correctly, use an absinthe rinse, sugar cube, Peychaud’s bitters, and lemon twist. Even though Peychaud’s bitters are standard, try using other aromatic bitters and different ‘up’ glassware. Bartenders love the uniqueness of its flavor and presentation. Order “Sazerac with Bulleit Rye”.

4) Negroni

Negroni (cover photo) is the signature cocktail of Italy.  It only contains three ingredients of gin, Campari, and sweet vermouth (White Negroni uses dry vermouth in place of sweet vermouth) with an orange peel served ‘up’ or ‘on the rocks’. There are many fun variations of the drink by using different gins, barrel-aged gin, addition of spices, like cardamom, and flaming the orange peel. A cool new trend is to infuse the Campari with coffee. You can swap out the sweet vermouth for dry vermouth to create a White Negroni or the gin for bourbon, which is called a Boulevardier. Order “Negroni on the rocks”.

Margarita

5) Margarita

Margarita is one of the most popular drinks in the world. It can be served ‘up’, ‘on the rocks’, or frozen with or without salt/sugar. A great Margarita is perfectly balanced between sweet and sour. Using fresh lemon sour to go along with blanco tequila, triple sec, fresh lime juice, and a lime garnish is the key. Have fun with the garnish by using different fruits and edible flowers. There are many different tequilas available, including gold, aged tequila, or flavored tequila. Some bartenders have experimented by infusing tequila with chili peppers or muddling jalapenos to make it spicy. Adding another liqueur or juice, or using different flavored salts, like chipotle can transform it. Order “Casamigos Margarita on the rocks with salt”.

Cheers,

Michael

Mixology School: Guide to Martinis & Manhattans

Classic Martini
July
19
2024
by Michael Nagy

MARTINIS 

The first question you should ask is – Would you like it “Straight Up” or “On the Rocks”?

Next question –  Do you prefer Gin or Vodka? Based on response, offer a ‘call’ brand (Beefeater gin or Absolut vodka) and ‘premium’ brand (Tanqueray No. Ten gin or Grey Goose vodka).

If requested straight-up, all martinis go into a chilled cocktail glass or coupe glass and are stirred, not shaken, unless requested shaken. Essentially due to increased dilution leading to subdued spirit, ice chips, presentation – lack clarity, and classic way of serving. You can achieve same amount of chill by stirring a little longer than shaking. Suggest a side of used rocks from mixing for hydration and extra chill. If requested ‘on the rocks’, build ingredients in an ice-filled rocks glass.

*Ratio of ingredients are the same for straight-up or on the rocks*. If Ingredients don’t all fit in the rocks glass, pour less vermouth/more spirit. All martinis should = 3 oz total volume and should never reach the rim of glass. Of course, after stirring or shaking, it will be a little over 3 oz, but shouldn’t be overfilled. If you have a larger martini glass, inform the guest so they don’t think you are underpouring them.

Grab my book to read a lengthy discussion on “The Martini”

Book excerpt

Standard Martini recipe

  • 2 ½ oz Gin or Vodka (Bombay or Belvedere)
  • ½ oz Dry Vermouth
  • Garnish with olives on a pick or skewer (lemon twist/lemon peel upon request)
  • Chilled cocktail glass or coupe or larger rocks glass

Prep for straight-up martinis –

  1. Chill cocktail glass or coupe with ice and soda water and set aside if glass isn’t chilled. If already chilled, leave in the fridge until ready to pour.
  2. Grab a mixing glass, not silver tin, and add one scoop of ice. The reason for just 1 scoop is because of the surface area of liquid to ice (chilling ease) and the fact that you are stirring. Same concept as using a large ice cube for a spirit on the rocks. Add vermouth and spirit and stir gently with a long bar spoon for 20 seconds clockwise and counterclockwise.
  3. Grab cocktail glass. Using a julep strainer (curved strainer with holes), strain contents into cocktail glass. Garnish olives or lemon twist and serve immediately. If lemon twist or peel, rub the rim with skin from 12 o’clock to 6 o’clock. Twist over drink to release the oils and drop in. 
  4. To make lemon twist, use a channel knife around the width of lemon and curl around finger to create a twist. To make lemon peel, use a vegetable peeler and cut off a three-inch skin.
  5. Always place a cocktail napkin in front of the guest. Some guests request a side of the used rocks from the mixing glass. Add to a rocks glass and serve.
  6. If requested ‘shaken’, add full ice to the mixing glass, and shake with silver tin for 10-15 seconds. Using a hawthorne strainer (springs), strain contents from mixing glass into cocktail glass, garnish, and serve immediately.

Prep for martinis ‘on the rocks’ –

  • Build ingredients in an ice-filled rocks glass, stir gently with bar spoon for 10 seconds, add garnish and straw, and serve.

Dry Martini 

  • 2 ¾ oz Gin or Vodka (Tanqueray or Ketel One) 
  • ¼ oz Dry Vermouth
  • same garnishes and glassware 

Extra Dry Martini

  • same as Dry Martini with just a splash of dry vermouth

Bone Dry Martini

  • no vermouth/all spirit. Guests will say “no vermouth” 

Wet Martini

  • 2 oz Gin or Vodka
  • 1 oz Dry Vermouth
  • same garnishes and glassware

Gimlet

  • Standard Martini with fresh lime juice instead of dry vermouth. Same ratio as standard martini. Garnish lime slice.

Gibson

  • Standard Martini with cocktail onions as garnish. Same ratio as standard martini.

Dirty Martini

  • 2 oz Gin or Vodka (usually vodka)
  • ½ oz Dry Vermouth
  • ½ oz olive brine (store bought, not strained from olive jar)
  • Garnish with olives on a pick or skewer (no lemon twist)

* For extra dirty/very dirty, eliminate dry vermouth and add another ½ oz of olive brine

In & Out Martini

  • Add ½ oz dry vermouth to the chilled cocktail glass and swirl around to flavor the glass and dump. Or add ½ oz dry vermouth to mixing glass with ice and stir to flavor the ice, then strain out. Make martini as you would with Bone Dry Martini (3 oz spirit).

Classic Manhattan

MANHATTANS

The first question you should ask is – Would you like it “Straight Up” or “On the Rocks”?

Next question –  What kind of whiskey would you like? Bourbon, Rye, Blended, Scotch, Irish…..Based on response, offer a ‘call’ brand (Bulleit or Crown Royal) and ‘premium’ brand (Angel’s Envy or Jefferson’s ). If no preference, use Bourbon

If requested straight-up, all Manhattans go into a chilled cocktail glass or coupe glass and are stirred, not shaken, unless requested shaken. Will explain the reasons separately. If requested ‘on the rocks’, build ingredients in an ice-filled rocks glass.

*Ratio of ingredients are the same for straight-up or on the rocks*. If Ingredients don’t all fit in the rocks glass, pour less vermouth/more spirit. All Manhattans should = 3 oz and should never reach the rim of glass. Of course, after stirring or shaking, it will be a little over 3 oz, but shouldn’t be overfilled. If you have a larger cocktail glass, inform the guest so they don’t think you are underpouring them.

Book Promo

Standard Manhattan recipe

  • 2 ½ oz Whiskey (Knob Creek Bourbon or Michter’s Rye)
  • ½ oz Sweet Vermouth
  • 2-3 dashes of Angostura bitters or orange bitters (orange is my preference)
  • Garnish with luxardo cherry on a pick or skewer  (lemon twist/peel upon request)
  • Chilled cocktail glass or coupe or larger rocks glass

Prep for straight-up manhattans –

  1. Chill cocktail glass or coupe with ice and soda water and set aside if glass isn’t chilled. If already chilled, leave in the fridge until ready to pour.
  2. Grab a mixing glass, not silver tin, and add one scoop of ice. The reason for just 1 scoop is because of the surface area of liquid to ice (chilling ease) and the fact that you are stirring. Same concept as using a large ice cube for a spirit on the rocks. Add vermouth, spirit, and bitters and stir gently with a long bar spoon for 20 seconds clockwise and counterclockwise.
  3. Grab cocktail glass. Using a julep strainer (curved strainer with holes), strain contents into cocktail glass. Garnish luxardo cherry or lemon twist and serve immediately. If lemon twist, rub the rim with skin from 12 o’clock to 6 o’clock. 
  4. Twist over drink to release the oils and drop in. 
  5. To make lemon twist, use a channel knife around the width of  lemon and curl around finger to create a twist. To make lemon peel, use a vegetable peeler and cut off a three-inch skin.
  6. Always place a cocktail napkin in front of guest. Some guests request a side of the used rocks from the mixing glass. Add to a rocks glass and serve.
  7. If requested ‘shaken’, add full ice to the mixing glass, and shake with silver tin for 10-15 seconds. Using a hawthorne strainer (strainer with springs), strain contents from mixing glass into cocktail glass, garnish, and serve immediately.

Prep for manhattans ‘on the rocks’ –

Build ingredients in an ice-filled rocks glass, stir gently with a bar spoon for 10 seconds, add garnish and straw, and serve.

Dry Manhattan

  • 2 ½ oz Whiskey (Bulleit or Blanton’s Bourbon)
  • ½ oz Dry Vermouth
  • 2-3 dashes of Angostura or orange bitters
  • Garnish lemon twist or peel, not cherry, same glassware 

Perfect Manhattan

  • 2 ½ oz Whiskey
  • ¼ oz Dry Vermouth
  • ¼ oz Sweet Vermouth

2-3 dashes of Angostura or orange bitters

  • same garnishes and glassware 

Rob Roy

  • 2 ½ oz Scotch Whiskey (Dewars or Ardbeg)
  • ½ oz Sweet Vermouth
  • 2-3 dashes of Angostura or orange bitters
  • same garnishes and glassware 

Perfect Rob Roy

  • 2 ½ oz Scotch Whiskey
  • ¼ oz Dry Vermouth
  • ¼ oz Sweet Vermouth
  • 2-3 dashes of Angostura or orange bitters
  • same garnishes and glassware 

Martini & Manhattan drinkers are often very specific. They will tell you how they want it. If not, adhere to these rules. Flavored martinis are always shaken, i.e. Cosmopolitan. Flavored martinis always have some mixer/juice, modifier, and liqueur. Will discuss them separately.….Cheers. Michael

Bar Spotlight: How to Order Drinks Like a Pro

Martinis Display on Bar
July
2
2024
by Michael Nagy

In the current craft cocktail climate, it may seem like all your friends have their favorite cocktails put to memory, but not everyone is skilled in the ways of mixology.

For the novice, ordering a drink can be a daunting task. Even if you know exactly what you want, it can be hard for the bartender to understand your request. Cocktail ordering can be confusing for a lot of people. Bartenders want their guests to be happy with their cocktail and with the cost of craft cocktails today, bar guests want to be happy as well. The key is communication with your bartender or server.

You can order the same drink in 10 different bars and get 10 different variations, especially with the plethora of liquor and mixers in the marketplace. Any variable can change the drink you like.
If you like a drink to be made a specific way, let your bartender know exactly how you want it made because they will make it the way they know best or the way they like it themselves.

Fake it till you make it. Order a drink that you are curious about and order it confidently. Because the bartender wants to make you happy (remember their livelihood), they will often share details about a drink or suggest what they make well. Bartenders have a lot of pride.

If you’re expanding your drink experience, pick your time wisely. People walk into a bar and order what they think they know. When they want to order outside their comfort zone, they don’t know what to order. If they want to try a new fancy drink, then pick a time when the bartender is not in the weeds.

Since drinking establishments can be fast-paced, chaotic, and noisy places, it’s not easy to have a conversation across the bar. Fortunately, there is bar lingo that you can use for ordering drinks. Getting to know the lingo, what they mean, and when to use them, can be helpful. These terms will help you learn how to order a cocktail like a pro.

NEAT

When you just want to sip one spirit or liqueur with no ice, no mixer, and unchilled, order your drink ‘neat’. Order: “I’d like a bourbon, neat.” For a specific brand, say “I’d like a Maker’s Mark, neat.” Typically poured into a snifter or old-fashioned glass. Ordering neat is a great way to get to know different types of spirits.

UP/STRAIGHT UP

A drink ordered ‘up’ will be either stirred or shaken with ice, and then typically strained and poured into a cocktail/martini or coupe glass . “Up” drinks are served in stemmed pre-chilled glasses to prevent warming of contents.

Many classic cocktails are served ‘up’ by default, including martinis, manhattans, and cosmopolitans. For many cocktails, you don’t need to ask for them ‘up’, as they will be served that way, but just in case, say “I’d like a vodka/Tito’s Gimlet, up”.

‘Straight up’ is a tricky term in bartending. The word ‘straight’ is sometimes used to mean the same thing as neat – room temperature, not served over ice. The word ‘up’ means chilled and strained. The term straight up could mean either one of these, therefore, never just say “straight up’.

If you’re ordering a cocktail that’s usually served up, the bartender will presume that’s what you mean. But if it’s a drink that’s not generally straight up, then clarify by saying, “I’d like a Tanqueray straight up and shaken”.

ON THE ROCKS

A drink served ‘on the rocks’ is simple to understand. It means served on ice. This then raises a question about ice. Many bars, particularly higher-end craft cocktail joints, will have different types of ice, and each will bring a different character to your drink.

The smaller the ice, the more surface area comes into contact with the alcohol, which leads to faster dilution. Large cubes or spheres that take up the biggest volume will dilute your drink at the slowest rate. Order a single spirit, “I’d like a whiskey/Jameson on the rocks”. If you want to specify ice, “I’d like a Negroni with a large cube.”

SHAKEN

If you like your drinks super cold and with lots of dilution, ordering them shaken is the way to get it. As a general bartending rule, certain cocktails are shaken by default, including anything that involves citrus, dairy, liqueurs, or egg whites.

Anything can be shaken, except carbonated ingredients. A shaken drink should always be poured into a pre-chilled glass. Order “I’d like a vodka/Belvedere martini, shaken.”

STIRRED

Stirring a cocktail is a way to chill it in a gentle manner. The ice slowly melts by adding dilution into the drink. This results in a cocktail with a different texture and a smoother mouthfeel.

The stirred method works best for cocktails that are spirit-forward, such as martinis and Manhattans. They are stirred as a rule for these reasons and to preserve clarity so always specify the method you prefer. A stirred drink should always be poured into a chilled glass. Order “I’d like a gin/Beefeater martini, stirred.”

Best of Luck out there! This guide should help you avoid embarrassment and solidify that you get the drink you ordered.

Cheers,

Michael

Rosé All Day: Intro to this Pink Wine

FLX Rose
April
29
2024
by Michael Nagy

As a follow up to our incredible and successful Finger Lakes Wine Experience event last week, here is a brief history and facts about rosé wine. Contrary to popular belief, rosé wine is NOT made by mixing/blending white and red wine together to create ‘pink’ wine. Although, in its infancy, it was a rudimentary and common practice.

Modern Rosé most likely originated in the 6th century BC. The Greeks created the first pink wine in modern day Marseille, France, close to the Mediterranean in Southern France, but these attempts were off-dry and too tannic due to prolonged contact during fermentation.

Rosé (Rosado in Spain, Rosato in Italy) comes from red grapes that have been macerated for just a few hours up to 24 hours to extract a little bit of color from the skins. Maceration (most common) refers to a process of soaking grape must on the skins to extract color, aroma, and tannins. When the ideal color is achieved, the juice is filtered off the skins and fermentation like a white wine is completed. More similar to a white than a red in terms of aroma and flavor profile, light body, and acidity.

Another method called Saignee (sahn-yay) Method (french) or bleeding off is the process of draining some juice from a red wine fermentation to increase the concentration/used in a different vat. Leftover juice is used for a deep colored rose wine. 

Also, cold soaking is the process of resting the juice with the skins at a cold temp prior to fermentation. This helps extract more color and flavors from the skin.

Blending is the least common where you add a splash of red wine to a vat of white wine. Mostly done in the early days and frowned upon today unless you’re in Champagne, France where they use red and white grapes..

Rosés can range in color from pale pink (Bandol in France) -medium pink (Grenache or Grenache blend) -deep pink (Tavel) or pale salmon (Provence, White Zinfandel) -medium salmon (Sangiovese)-deep salmon (Syrah, Merlot). Sometimes Rosés can appear pale copper (Provence, Pinot Gris/Grigio), medium copper (Pinot Noir), or deep copper (Syrah). Color achieved is a result of maceration time, cool vs. warm climate, ripeness of grape skins, and varietal used. Any red/black grape can be used by itself or in combo with others.

Rosé is often a blend of different varietals, such as Mourvèdre, Pinot Noir, Grenache, Cab Franc around the world or just a single varietal. Sometimes a little bit of white is added. Much depends on the quality of vintage and ripeness of grape juice/skins.

In France, typically Grenache and Syrah in southern France and Cabernet Franc in northern France. In Italy, Rosato is made all over Italy using one or several local, indigenous varieties, but also Sangiovese (Italian grape found in Chianti). In Spain, Rosado is made from the signature grape Tempranillo and sometimes with Garnacha (same grape as Grenache found in France). In Argentina, the signature grape, Malbec, is used.

Best drank young (1-2 years). So, 2021 and 2022 vintages are ideal right now. The 2023 vintage which has been released in many regions, like the FLX, is very good, but may take a little time to mature and evolve in the bottle. Serve between 45-55 degrees – better cold to enhance the aromas, flavors and acidity.

It is one of the best wines for pairing with warm weather appetizers and light bites. Crisp, fruity, and vibrant, a light rosé with substantial acidity will offer a counterbalance to soft and mellow cheeses and fresh crudites without being overpowering. Try it with goat Gouda, Havarti, Feta, baby Swiss, and cheddar. Salty foods, such as prosciutto and nuts and olives on a charcuterie board are a delicious choice. It’s versatile and refreshing for summer picnics or time spent outdoors.

Lighter rosés (FLX, NY, Cali, Oregon) pair great with cheese, sushi, salads and seafood. The higher acidity makes it very food friendly. Bolder rosés (Old World/France & Italy) pair well with bolder foods, like pizza, BBQ, spicy foods, Asian cuisine, charcuterie, turkey, ham, heavier cheeses

The very driest rosés (watermelon, grapefruit, herbs) – look for Tavel and Grenache from Southern France and Languedoc Roussillon region.

Dry Rosé (melon, peppercorn, strawberry) – Pinot Noir, Tempranillo, Mourvèdre

Semi-Dry (plum, cherry, smoke) – Syrah and Cab Sauvignon

Off-dry (red fruits) – Sangiovese and Malbec

Sweet (raspberry, melon, strawberry) – White Zinfandel (sweeter) and Pink Moscato (sweeter and carbonated)

Rosé has seen an incredible spike in popularity in the US. In 2017, it was the number one fastest growing beverage category, with a 25% annual sales increase. The demand from Provence – a French region once looked down upon for its simple wines – has outstripped the grape supply. France produces and consumes more than any other region accounting for 30% of the world’s rosé. Rosé in Spain has grown exponentially and their Rosados have received international acclaim that are starting to rival the French.

If you would like to learn more about Rosé wine or want recommendations on the best ones to try, please reach out. Stay tuned for more blog posts like this all spring and summer. Look for fun wine tasting and food/wine pairing events as well as featuring different wines from around the globe and the Finger Lakes.

Cheers,

Michael Nagy

Interested In Learning More About Finger Lakes Wines?

Tasting Wine By Style
March
24
2024
by Michael Nagy

Whether you’re an industry professional, wine enthusiast, or just getting into wine, The Michael Pour is offering a fun, practical, approachable, and interactive educational and tasting experience that takes you on a journey through FLX wines and wineries.

Learn about the history of the wine region and the winemaking process from grape to glass. It’s almost winery season here in the FLX so what a great time this spring to get immersed in their wine through tasting and education.

Below are some topics included. In addition, there will be an opportunity for a Q & A during and after your experience and access to food and wine at the establishment.

  • Identify the components of wine and how they affect your personal palate using sight, smell, and taste.
  • Learn how to taste using a systematic approach to tasting wine. We will taste one white, one rose, and one red.
  • Learn about basic food and wine pairings.
  • Explore various wine growing techniques and how geography and climate impact the grape.
  • Learn how to read and interpret wine bottle labels.
  • Learn what differentiates FLX wine from worldly wines.
  • Debunking wine myths and proper storage and service of wine.
  • Get recommendations on FLX wineries to visit and wines to explore.
  • Receive a wine tasting mat, handouts, and reference guide to aromas and flavors.

Wine tasting

Where: Starr’s Restaurant, 7 East Main St, Waterloo, NY

When: Thurs, April 25, 2024

Time: 6:00-8:30pm

Space will be limited to 12 people. Ticket price will be $25 per person through Eventbrite, which includes event, materials, wine tasting, access to food and drink at restaurant, and much more…. Book soon!

Cheers,

Michael

Wine Spotlight: Riesling Primer, Riesling Day & Recs

International Riesling Day
March
10
2024
by Michael Nagy

To get things started, let’s discuss a topic that I am passionate about – wine #grapes and the #wines they produce. As we approach spring and celebrate annual “International Riesling Day” on March 13th, what better time to talk about the noble grape, #Riesling, which happens to be the signature grape of the Finger Lakes, NY where I call home.

It is so popular here that they dedicate a whole week of events centered around Geneva, NY, located at the northern tip of Seneca Lake. The week-long event is called “FLXcursion” or The Finger Lakes Riesling Wine Conference. It is an international gathering of Riesling regions and producers from around the globe. International Riesling Day is a toast to this versatile, bright, and aromatic grape. Let’s take a closer look at this grape, which is grown and produced in many different parts of the world.

Riesling is considered by many to be the most noble and distinctive white grape variety. The grape is thought to have originated in the Rheingau region of Germany.

The best Riesling has elevated acidity, aromatic, unique sense of purity, and vivid aroma and flavor. The wine is graceful and light on the palate. It’s refined and layered structure along with mouthwatering, delicate flavors that include ripe peaches and apricots (stone fruits) to melon (tropical fruit) to lemons, oranges, and grapefruit (citrus fruits) with vibrant minerality, like the taste of clean water running over stones in a mountain stream. A dangerously easy to drink wine.

Riesling grapes

More than almost every other white grape, Riesling is temperamental about where it is planted. It doesn’t grow well in very warm places, and even in cooler locations, the quality and character of the wine can vary. The most elegant and precise Rieslings come from cooler climate regions, like New York, Washington state, parts of Australia, France, Germany, Canada, Slovenia, and Austria. You can also find great Rieslings made in cooler pockets within a warm climate. In the cool districts of the Clare and Eden valleys of Australia (tends to have more petrol notes), the top Rieslings are minerally, vibrantly fresh, citrusy, and tight (wine speak for high acidity).

It is not a wine you can just chug. Most sommeliers and wine professionals agree that you’re more likely to stop and think about what you’re drinking. If you’re having a great meal and want something to hold up to it, Riesling should be on the table. Riesling is one of the most flexible food wines thanks to its soaring acidity and is relatively inexpensive. It cuts through the acid in the food and enhances your experience.

Aged Rieslings are some of the most prized wines out there because it’s strong ability to age well with its higher acidity level and some residual sugar (sugar left over after fermentation).

A common assumption about Riesling is that it is sweet or semi-sweet. That is not correct. Unfortunately, consumers have been only exposed to the highly commercial ones available in the US, which tend to be on the sweeter side. If you live in Finger Lakes wine country, like I do, you will find most of the Rieslings are dry. In fact, most of the top Rieslings in the world are dry, except for those that are made intentionally made sweeter, like ice wines and late harvest wines.

Some of the confusion about the sweetness levels of Riesling happens because when you discover a wine that is fruity, you assume its sweet. It’s easy to confuse fruitiness with sweetness. Quick tip – when you sip a wine, hold your nose, and if the wine tastes sweet on the tongue (specifically the tip of the tongue), then it is a sweeter wine. If not, then it has little residual sugar and is therefore fruity. Another way to determine sweetness is to look at the alcohol content. Once you go above 12%, it gets drier. Look for the word trocken “dry” on the label.

To help clarify where a Riesling stands in terms of its taste (for shopping purposes and to get what you want), the International Riesling Foundation (IRF) created a scale/taste profile chart based on the ratio of sugar to acid in the wine. This could also be helpful to those who are diabetic or don’t want to consume a lot of sugar. You will find the chart on the back label of many Rieslings. The spectrum shows from dry to medium dry to medium sweet to sweet and pinpoints where that wine falls on the spectrum.

Try these foods with dry Rieslings –

Raw, cured and smoked fish, particularly salmon and trout though any selection of smoked fish should work well as you’ll see from this pairing for cured salmon. Also sushi, particularly with the slight touch of sugar you get in sushi rice.

Fresh or lightly dressed shellfish, prawns, shrimp, fresh crab, or seafood cocktail. Fish dishes with a creamy sauce.

Pork, particularly fatty cuts like pork belly, better if with some kind of apple or bacon chutney or sauce.

Poultry

Goat cheeses. Young Riesling with young goat cheese, but an aged Riesling with a mature goat cheese is better.

Try these foods with medium dry or off dry Rieslings –

Just think spice. So many spicy dishes work with an off-dry Riesling – Thai, Vietnamese, even Indian. The hotter the dish the sweeter the Riesling, basically.

Asian-style salads, Thai beef salad, spicy noodles, goose, duck, pork, roasted and aromatic veggies, cucumber soup

If you would like to learn more about Riesling and the specific regions it hails from, please let me know. This post would be a dissertation if I discussed every aspect of the grape and the wine. If you would like wine recommendations, just reach out. There are so many different styles for every palate out there. Because my body can’t tolerate high acid wines, I tend to drink more semi-dry Rieslings than dry because it has a lower acid content. Personally, I am more of a Pinot Gris, Sauvignon Blanc, and Chardonnay wine fan. If you would like wine recommendations, just reach out.

I listed some highly rated local (pricier than most world Rieslings) and worldly Rieslings (great value too) to enjoy with food and during spring and summer months. Look for these online or at your favorite winery and shop. Your feedback is always welcome and encouraged.

Finger Lakes –

Hermann J. Wiemer Flower Day Riesling 2022

Hermann J Wiemer Semi-Dry Riesling 2022

Nathan Kendall ‘Nathan K.’ Dry Riesling 2021

Anthony Road Wine Company Dry Riesling 2021

Forge Cellars Riesling Classique Finger Lakes (every vintage since 2015)

Weis 2019 Dry Riesling Finger Lakes

Hillick & Hobbs Estate Dry Riesling 2021

Boundary Breaks Dry Riesling Finger Lakes No. 239, 2019

Dr. Konstantin Frank Dry Riesling Finger Lakes (every vintage)

World –

Dandelion Vineyards ‘Enchanted Garden of the Eden Valley’ Riesling 2022 (Australia)

Best’s Great Western Riesling 2022 (Australia)

Koehler-Ruprecht Kallstadter ‘Saumagen’ Riesling Kabinett Trocken 2021 (Germany)

Leon Manbach Riesling Grand Cru Frankstein 2019 (France)

Weinhaus Ress Riesling Trocken 2021 (Germany)

Trefethen 2019 Estate Grown Dry Riesling Oak Knoll District (Oregon)

Montinore 2019 Almost Dry Riesling (Oregon)

Fess Parker 2019 Rodney’s Vineyard Riesling (California)

Enjoy! Sante! Cheers! Prost!

Michael

Weekly Spotlight: Return of the Blog & Cocktail Trends for 2024

Cocktail Sign
March
5
2024
by Michael Nagy

I am back!!! It’s been almost eight months since the last post from “The Pour”. Over the past eight months, I have focused my time and energy on working as the general manager and sommelier at a high-end casino Italian steakhouse. I am excited to make this blog an epicenter for everything wine, cocktail, bar, and #beverage. Ideally, I would like the content to be driven by you, the consumer, so I encourage you to submit your questions and offer feedback on what you want to learn more about via social media posts, blog comments, or direct contact with “The Pour” by text or email. Whether it be on #wine education, local or worldly wine reviews, craft #cocktails, #trends, #bar operations/etiquette, #party/#event planning, #consultation, etc…, I am here to serve you.

For this week’s edition of “The Pour”, let’s immerse ourselves in the ever-changing world of cocktails and the trends that are popping up all around us. What’s hot !?!?!?

Carribean cocktail

The demand for fresh, well-balanced, creative, and innovative cocktails in 2024 is evident in today’s cocktail and culinary culture. It is not just reserved for big city bars, speakeasys, high-end restaurants and hotels anymore. The palates of consumers have evolved to healthier, plant-based, sugar-free/low sugar, canned cocktails, and low alcohol/alcohol-free options. Bartenders and mixologists serving behind the stick as well as those sitting at the bar or in the restaurant are experiencing this trend. If you’re looking for cocktail menu ideas for your bar, restaurant, public or private party/event, home party, or for your own weekend escapade with the guys or girls, this cocktail trend discussion will tipple your fancy.

For 2024, our cocktail shakers and glasses will be filled up with ingredients from the past (the 1990s to be more precise). The term “retro cocktails” has become fitting. Remixed classic cocktails, infusions, synergy between food and drink, smoked cocktails, fancy ice cubes, dehydrated food, etc… has become a part of the cocktail-drinking experience. These are some of the drinks you will be toasting this year!

1) Savory and spicy cocktails are becoming increasingly popular, as people are looking for more complex and interesting flavors in their drinks. Popular savory cocktails include the classic Bloody Mary or Bloody Maria and Dirty Martini, while spicy cocktails include the Jalapeño Margarita and the Ginger Basil Smash or the addition of a chipotle, tajine, or chili salt rim.ChayaandChiaSeedMargarita

Spicy cocktails have become a hit with the social elite. There is a long list of spicy cocktails to try if you want to knock your socks off!

Harvey Wallbanger

2) The 90s called and it wants its drink back… “the ‘Tini”. The espresso martini continues to be a strong favorite among those wanting a little pick-me-up during an evening out. Fresh takes on the coffee-based cocktail will include using local high-quality cold-brew coffee or espresso, adding subtle notes such as vanilla, honey, or caramel, and switching out the vodka for whiskey.

3) The Apple Martini is also making a huge comeback, a sour cocktail that will be made from fresher ingredients in 2024 than in the 90s. And if you have a ‘salt-tooth’ then perhaps the briny Dirty Martini with olive juice will be more your thing.

Spellbound smoked cocktal

4) Fancy Ice Cubes – A trend for mixologists and the home bar alike! Long gone are the small square ice cubes we use. This is the year that we get creative with ice. From giant cubes to specialty shapes, to herb or fruit-infused beauties. Ice is more than for merely keeping your trip cool, it’s a way of decorating your cocktail and adding even more flavor. Treat yourself to some quirky molds and experiment with adding flavors like lavender, thyme, lemon, cucumber & mint, or coffee to your ice cubes.

5) Experiential Cocktails – Ever heard the phrase “eating with your eyes”? Turns out we drink with them too! The experience-seeking culture of Millennials and Gen-Zs with their insatiable appetite to capture unique moments for their social media has led to the trend of cocktails becoming experiential. Cocktails have always been a thing of beauty in their presentation, but now mixologists must also think about the performance and producing a ‘wow’ moment for the drinker.

absinthegreenfairy

Be it the captivating view of the mixologists at work, or the cocktail itself, which can be achieved by mastering molecular cocktail making. Molecular mixology is the practice of mixing drinks using science to manipulate ingredients on the molecular level. It was inspired by molecular gastronomy, which employs similar techniques to food.

Cocktail trends also have a growing consumer market for delicious low-abv and virgin options which are just as satiating as their alcoholic counterparts. Expect to see a growing list on the non-alcoholic section of the cocktail menu and bartenders are putting much more thought and creativity into their taste and presentation.

Over half the world’s population abstains from alcohol. This percentage is more like a third of the population in Western countries, but significantly growing. Consumers are looking to find convivial moments in moderation throughout the year, especially as the weather warms up in the spring and summer and daytime drinking occasions are more common.”

6) Spiked Slushies – French syrup producer Monin has named slushies, Tequila and Mexican-inspired drinks as its top trends for 2024. They found that a Frozen Cosmo Slushie suggested as a possibility for dominating the vodka-based version of the cocktail, a Frozen Piña Colada fronting the rum-based category, and a Frozen Strawberry Margarita presented as a trend for the Tequila-based slushie serve. As a bartender, I hope this doesn’t become a trend lol.

7) Mixers Matter – In 2024, bartenders are paying more attention than ever to the mixers they use in their cocktails. This means that we can expect to see more house-made syrups, shrubs, and bitters on bar menus. Bartenders are also using more unusual mixers, such as kombucha and fermented juices (another nod to the general drinks trends). For example, the Turmeric Tonic is a refreshing cocktail that uses turmeric syrup and tonic water.

With so many new and exciting flavors, I hope your cocktail experiences this year exceed your expectations or just book me as your cocktail consultant.

Cheers,

Michael

The Intrigue of the Cosmopolitan

flamed classic cosmopolitan
July
11
2023
by Michael Nagy

There are few cocktails more recognizable than the Cosmopolitan. The blush-pink, tart cocktail served straight up —a blend of vodka, triple sec, cranberry juice and lime—was born at a crucial time in cocktail history. At the heart of the Gay Rights movement and before the dawn of the cocktail renaissance, the Cosmo, in its tippy martini glass, was a star that went on to become a modern classic. The extent of the Cosmopolitan’s reach was unlike that of any other drink created during the 20th century. There’s a long debate over who actually created the cocktail—but what’s even more interesting is the cast of characters and fairytale circumstances that popularized it.

The most obvious source of its cultural dissemination was Sex and the City, where it was Carrie Bradshaw’s signature cocktail—the dainty, stiletto-like glass a fixture of her social outings. But before it hit HBO, it cycled through many iterations and social circles, from the gay community in Provincetown to the celebrity regulars at the Odeon, the buzzy restaurant responsible for its proliferation throughout lower Manhattan. Eventually, it caught the attention of the liquor and juice companies and leapt onto the small screen, reigniting its popularity.

During the ’80s, it was a cooler, more local crowd ordering Cosmopolitans. By the early ’90s, the drink had died down. The crowds moved on. And then Sex and the City featured it 10 years later and it just came roaring back. Everyone and their mom, tourists visiting, and sorority girls, wanted a Cosmopolitan. You could even get them at dive bars and bowling alleys. Big cities, like Paris and London, were drinking them, which is a testament to how far reaching it was.  All the while, bartender purists looked down on the Cosmopolitan and rarely recommended it to their patrons.

Ultimately, the Cosmopolitan’s audience extended far beyond and it became a fixture on menus and was adapted and replicated by four-star restaurants and Applebee’s alike (not sure of its authenticity or quality from the classic). And though its territory nowadays is more suburban and ordered more regularly by housewives and baby boomers (and those that refuse to sip a pink drink, but do it secretly), the Cosmo still lingers —a nostalgic, rose-tinted elixir of another age.

Toby Cecchini, owner of The Odeon restaurant, Tribeca, New York, is widely credited with inventing the modern-day Cosmopolitan. There was a terrible drink called the Cosmopolitan making the rounds at gay bars in San Francisco in the mid ’80s—it was cheap vodka, Rose’s lime juice, Rose’s grenadine, and it went in a Martini glass with a twist. In 1988, a girl who worked with him had friends from San Francisco visiting New York and they showed her the drink. The consensus was that it  tasted gross, but it looked pretty sparkling in the lights. He went about reconstructing it by using ingredients of a Margaritas—fresh lime juice and Cointreau. Plus, Absolut had just come out with Citron, a citrus-flavored vodka. He took the Cointreau, fresh lime juice and the Citron, and to approximate the Rose’s Grenadine, he grabbed cranberry juice from the bar, which is usually reserved for a Cape Codder (vodka and cranberry drink that was and is very popular). 

It was served to the waitresses as a shift drink. They became crazy about it. It then became the staff drink and soon the staff started turning the regulars onto it. People from the outside came in and ordered it. The Odeon at the time was a stronghold for celebrities. They would shout out, “Boyfriend! Give us more of that pink drink!” The drink was disseminated into lower Manhattan within a year.

Dale DeGroff, author of the Craft of the Cocktail, and former head bartender at the renowned Rainbow Room in New York City, put it on the menu and was responsible for popularizing a definitive recipe that became worldwide standard in the mid-1990’s. The version he encountered while in San Francisco in the early ’90s was just awful. Everyone thought it was a crowd pleaser and a hot drink. What he did to change the game with Cosmopolitans was to use an orange peel on top (later flamed). No one else had done that before and it produced nice aromatics to the drink. Today, the use of an aromatizer, kind of like a perfumer, can accentuate the orange aromatics even more.

Cocktail menus weren’t really a big thing back then. There were basic cocktails and you made whatever else you conjured up. People wanted gin Martinis, vodka Martinis, vodka sodas. Bar programs weren’t sophisticated. But because the Cosmopolitan was so trendy and popular, especially among women, establishments were putting it on their menus in some form. It also got women cocktailing again after decades of absence. One of the first variations on the Cosmo was the White Cosmopolitan, which became a very popular cocktail on the Upper East Side of NY. This version had vodka, white cranberry juice (clear and sweeter than regular cran), St-Germain elderflower liqueur (not triple sec or orange liqueur) and lime juice. Less tart, sweeter and not the signature pink hue, but a Cosmo nonetheless.  This movement was a call to action for bars to reinvent the classics once again in America.

Whether you’re a fan of the classic Cosmopolitan, never imbibed on a Cosmopolitan, or interested in trying one of the cool variations and time-tested Cosmos that I have made for parties, events, weddings, company events, and bar/restaurant customers, please see below. I have become somewhat of a Cosmo connoisseur over the years and love a good classic Cosmopolitan or specialty Cosmo from time to time. Unfortunately, when I am out, I need to specify how I would like it. Most often, I like drinking a cosmo with mandarin or orange vodka (Stolichnaya, Absolut, or Ketel One), which sometimes is not available at bars or restaurants. It is fruitier, less tart, and more balanced compared to the citrus vodka or plain vodka and the Ketel One orange vodka is very good.  When I was in the business of creating cocktail menus, many of these stood out and made it on the menu. Give these cosmos a try this summer and they are easy to make at home. A good rule of thumb is to stay true to its standard – use some kind of vodka, fresh lime juice, and orange liqueur and the rest can be a mix-n-match of flavors and combos. The Cosmopolitan recipe closely resembles drinks that came before, like the Margarita, Kamikaze, and Harpoon (crafted by Ocean Spray). Please let me know your feedback and any questions you may have. Enjoy and Cheers!

degroff cosmo

Classic Cosmopolitan (DeGroff)

  • 1 ½ oz Absolut Citron vodka
  • ¾ oz triple sec
  • ¼ oz fresh lime juice
  • 1 oz cranberry juice cocktail
  • Flamed orange peel for garnish

Shake all ingredients with ice in a shaker or mixing glass. Strain into a chilled martini/glass or coupe. Garnish with an orange peel (veggie peeler) by lighting the skin over the glass to extract the oils and drop in. 

tony cosmo

Tony’s Cosmopolitan (the one we know today)

  • 2 oz lemon vodka
  • 1 oz Cointreau
  • 1 oz fresh lime juice
  • 1 oz cranberry juice cocktail
  • Lemon/lime peel or twist for garnish

Shake all ingredients with ice in a shaker or mixing glass. Strain into a chilled martini/glass or coupe. Garnish a lemon/lime peel using a veggie peeler or channel knife for twist.

mandarin cosmo

Michael’s Modern-Day Cosmopolitan

  • 1 ½ oz Absolut Mandarin (if no Absolut, use Stoli Orange)
  • ¾ oz Cointreau
  • ½ oz fresh lime juice
  • 1 oz cranberry juice
  • 2 dashes orange bitters
  • Orange peel for garnish

Shake all ingredients with ice in a shaker or mixing glass. Strain into a chilled martini/glass or coupe. Garnish the peel using a veggie peeler.

Blue Cosmo – same as above, but use blue curacao instead of Cointreau

grapefruit cosmo

Michael’s Re-mixed Cosmopolitan

  • 1 ¼ oz Absolut vodka
  • ¼ oz elderflower liqueur
  • ½ oz fresh lemon juice
  • ½ oz simple syrup
  • ½ oz fresh or bottled ruby red grapefruit juice 
  • 2 dashes of grapefruit bitters
  • Lemon or grapefruit peel for garnish

Shake all ingredients with ice in a shaker or mixing glass. Strain into a chilled martini/glass or coupe. Garnish the peel using a veggie peeler.

sexy sea cosmo

Sexy Sea Cosmopolitan

  • 2 oz Tito’s Handmade vodka
  • 1 oz orange liqueur
  • ½ oz butterfly pea flower (amazon)
  • ½ oz fresh lemon juice
  • Edible orchid flower for garnish

Shake all ingredients with ice in a shaker or mixing glass. Strain into a chilled martini/glass or coupe. Garnish edible orchid or any edible flower.

The Paris Cosmopolitan

  • 1 ½ oz raspberry vodka
  • ½ oz Midori melon liqueur or melon liqueur
  • ½ oz fresh lemon juice
  • ¼ oz simple syrup
  • 1 oz white cranberry juice
  • Lemon peel or twist for garnish

Shake all ingredients with ice in a shaker or mixing glass. Strain into a chilled martini/glass or coupe. Garnish the peel or twist using a channel knife or veggie peeler. For twist, wrap around finger for 30 sec to create a spiral twist to hang off glass.

ginger cosmo

Michael’s Ginger Cosmopolitan

  • 1 ½ oz Tito’s Handmade/organic vodka or ginger-infused vodka 
  • ½ oz Domaine de Canton ginger liqueur or ginger liqueur. For infused vodka, increase triple sec slightly
  • ½ oz triple sec
  • ½ oz fresh lime juice
  • ½ oz cane syrup (2:1 sugar to water)
  • Candied ginger for garnish

Shake all ingredients with ice in a shaker or mixing glass. Strain into a chilled martini/glass or coupe. Garnish candied ginger on a stick.

Ginger-infused vodka – time consuming peeling and cutting ginger root, but really good, especially if you love ginger. 2-3 cups of ginger root per 750ml bottle of vodka. Soak some lemon juice with vodka and ginger in a large airtight mason jar for 48 hours. Stir every 12 hours. When complete, fine strain infusion into a clean container.

pom cosmo

Michael’s Pomegranate Cosmo 

  • 1 ½ oz citrus vodka
  • ¾ oz Cointreau
  • ½ oz fresh lime juice
  • ½ oz POM pomegranate juice 
  • ½ oz orange blossom water
  • Sugared rim, optional
  • Orange twist for garnish

Shake all ingredients with ice in a shaker or mixing glass. Strain into a chilled martini/glass or coupe. Garnish the twist using a channel knife.

Orange blossom water –

2 cups loosely packed orange flower blossoms, 2 cups distilled water. Crush the orange blossoms in a mortar and pestle until they are a paste. Let sit for 2 hours. Combine the petal paste and distilled water in a jar. Stir and cover. Let sit for 2 weeks. Strain the blossoms out of the water and then add the water to a container.

cucumber cosmo

Michael’s Cucumber Cosmo

  • 1 ½ oz Effen or Prairie organic cucumber vodka or cucumber-infused vodka
  • ½ oz Cointreau
  • ½ oz fresh lemon juice
  • ½ oz white cranberry juice
  • Splash rose water
  • 1 oz freshly squeezed cucumber juice or blender. Thin as possible
  • English cucumber ribbon or rollup and lemon twist (optional) for garnish

Shake all ingredients with ice in a shaker or mixing glass. Strain into a chilled martini/glass or coupe. Garnish the ribbon by peeling the cucumber to the third layer and intertwine over a skewer. Rollup done by rolling cucumber skin and skewering. Lemon twist using a channel knife. Great drink to batch!

Cucumber-infused vodka – 

3 cups of peeled and sliced English hothouse cucumber per 750ml bottle of vodka in a large mason jar for 24 hours. Stir after 12 hours. When complete, fine strain infusion into a clean container.

Rose water – 

2 cups fresh rose petals, 3 distilled water. Add the rose petals and distilled water to a pot and bring to a simmer over medium heat. Once the water simmers, lower the heat to low and keep the water at a very slow simmer for 30 minutes. Pour the simmered water through a fine mesh strainer. Discard the flower petals. Store in fridge when cooled.

Cheers,

Michael Nagy

Advanced Mixologist/Liquid Chef

Bar Insight for Customers

June
30
2023
by Michael Nagy

Below you will find REAL stories from my experience behind the stick. Many are contained in my book. I will also reveal some bartender pet peeves.

If you are a customer (in some bar situations customers/patrons are referred to as guests), here is some insight. If you have spent time on the other side of the bar, these will seem familiar. Most people have no idea what a bartender has to deal with. Hopefully, you haven’t been one of these people described below. Do not take offense! This article is meant to educate and inform, not denigrate, and is for fun purposes.

Some nights are long. Some nights are crazy. Some nights you are still smiling when your head hits the pillow.

A disgruntled customer who was cut off earlier in the night meeting me outside after my shift in a revving truck aimed in my direction.

Closing the bar and leaving at 2:30am to stumble upon a fight between one of your angry customers and a passer-by downtown. Hanging outside until the police arrived and making a statement and explaining that the customer was not intoxicated when he left the bar. Later found out that the customer was a medical doctor who was on heavy medication.

Watching a fellow bartender lean over an uncovered running blender wearing a tie and watching him turn blue and become horrified.

Wait staff walking behind the bar and pouring themselves drinks or making drinks without asking.

Being one of two bartenders who showed up to work on a four-person shift. That lone other bartender was inexperienced.

Working at an old place without a backup generator that would have power outages during storms that would disable the register, kill the fridges, water, lights, and fans. Customers had to be removed and reservations called and cancelled.

Walkouts! Who do you think pays the bill?

Being a couples therapist. mediator in relationship disputes, and a sounding board for everyone’s troubles at work and home. As a bartender, you are inevitably a counselor to poor souls. Overseeing a blind date can be an awkward situation.

Getting a request to make a drink that tastes pink. Making a drink with a very expensive Scotch and red bull. Hennessey Cognac with Vitamin Water, gin and milk with a splash of soda, tequila and diet coke, and many other bizarre drink concoctions.

I’ll take a dark wine or red wine. OK?

Make the drink strong. You assuming that I will under-pour. Will you pay for the extra alcohol? Hook me up, I’m a great tipper. I’ll take care of you later – hours later they left without paying your bill.

What is cheap here? Better to say, “Do you have any specials?”

Employees drinking at the bar on their off days and not tipping, especially during busy times.

Can I have a beer? How much are your drinks? Surprise me? Can you be more specific?

Do not help yourself to garnishes or pour yourself a draft beer when I head to the kitchen to pickup a food order.

Last call is last call.

I love to chat and get to know you but during a busy shift I don’t have time to listen to your life story.

When you want to order a drink, please don’t snap your fingers, whistle, yell barkeep, or wave your arms to get my attention. Eye contact, facing me, and slight hand gesture would suffice. Realize who is next in line to order.

Have your drink or drinks ready, especially for larger groups. If I am finally ready to take your order and you turn to ask your friends what they want, there is a good chance that i will be gone when you turn back around. Have your drinks ready.

I have a great memory as a bartender but it’s hard to hear over the noise sometimes and ordering more than 7 different drinks is difficult. Have your money or card ready or be prepared to give me a name for your tab. Sometimes other people in your group pays the bill.

Shout out a drink order when you haven’t been approached or I didn’t ask you for your drink order.

When I smile, greet you, and ask how you are doing, you say “Manhattan”. When ordering a Martini or Manhattan, please be prepared to specify how you like it, i.e. rocks, straight, gin, vodka, bourbon, blended whiskey, dirty, stirred, shaken, etc… Learn bar lingo.

Monopolize a bartender’s time. Sometimes we are busying answering phones, ringing in orders, doing cash transactions, making drinks for the whole restaurant, restocking, cutting garnishes, cleaning glasses, etc… We often get only 5 minutes to sit down and eat something during a 10-hour shift. The third time you sent me to get you condiments just took up my bathroom break. You will probably wait for next beer.

Cheers,

Michael Nagy

Food & Beverage Operations

Bar Professional

Wine Glass

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