501 Lexington Ave. NY,NY,10017 (212)-755-1400

After spending my first week on the new job, Assistant Food & Beverage Director at the roger smith hotel, I am proud to announce that I am very happy with my new home!  I will post more on the job as I go along and as we host events like tweetups, wine tastings and chef’s dinners.  For now I want all of my readers to see the hotel and the restaurant called lilly’s.  

One of the many pieces of art created by Mr. Knowles

There are many funny stories behind both the name of the hotel and the restaurant – the website explains them with some help of Mr. Knowles, the hotels owner.  I already feel like I am part of a very special family and all of the colleagues have been welcoming.  

My new home !

Please keep checking my blog and my twitter updates for special events and happenings at the hotel and lilly’s.  Most importantly ~ if you are in the area please stop by for a bite to eat and of course a beverage!

 We have a new kitchen, new Chef and on November 13th we are planning a grand re-opening of lilly’s.

Stay tuned for details!  

~ Hope to see you soon ~

Whether your making drinks for a living or you are just living to make drinks there are some steps that you should follow in order to create the perfect drink.

Essentials

The role of the bartender is really that of Ring Master.  It is up to the person making the drinks to control the mood of those doing the drinking.  Below are three questions I would ask myself before making a cocktail.

1. Who am I making the drink for? 

Just like any business transaction: you must understand your customer. Two of the biggest factors would be gender and age.  While the more senior clientele will be in search of the driest martini or the most boldly flavored scotch, the younger crowd will be looking for you to dazzle them with something new, fresh and fruity.  

2. What is the occasion?

The cocktails being served should reflect the event- thus the need to know what is being celebrated. Irish Holiday = Irish whiskey based cocktails, post Red Sox game crowd = light on the alcohol, first date = something to share. As for the men or women in business suits serve them vodka.  Its clean, classy and most importantly it will not taint their breath before heading back to the office…

3. What can I do as the creator to fit the mood?

After assessing the people you will be serving it is time to get down to business.  As the person with the booze what can you do to make the moment memorable? If you have businessmen talking about Scotch offer them a flight instead of just taking their order. In three snifters give them a shorter pour of the following; start with Macallan from the Speyside then suggest Oban from the Western Highlands and finish with Ardbeg from Islay.  

Scotch Flight

Champagne Flute

Nothing says a good time to a group of women like a fresh cocktail topped off with bubbly champagne or prosecco, something as simple as a Flirtini (I like to make mine in a champagne flute with Pineapple infused vodka,  a splash of pineapple juice and top it off with Prosecco) . The name alone will have them hooked! 

As you can imagine there is a drink for every occasion and the key is making the right drink for yours.  I hope you will find my insight helpful and I look forward to your suggestions.

Beagán agus a rá go maith

Wisdom of the Irish

Say little but say it well

The Shaken and Stirred will be a portal to the creation, growth and unique impact that the American bar scene has had on history. I will create a melting pot of culture, influence and artistry. The objective of my blog will be to celebrate the classic spirits, tools and personalities that have helped define the modern day beverage industry.

The inspiration for my blog came to me in a bottle of vodka. No, I was not drinking it,  I was looking at it in amazement. Although vodka, first imported in quantity around the turn of the 20th century, is one of the most poured spirits today, it has very little to do with the pioneers and the original libations that got it all started. The backbone and structural foundation of my blog will be to focus on spirits, techniques and “cocktails” that showcase the way bars were conceived, how they grew and why they became so popular.

You will learn about flip-dogs, toddy sticks and caster spoons, and how they are used in Juleps, cocktails and slings. Grab a beverage, and get ready for a fun, informative and quirky view of the past and present American bar scene. I hope you will enjoy reading my blog as much as I will writing it.

190 Proof

*190 Proof by misterbisson