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Friday, August 14, 2009
Tipsy Texans: What’s in Your Fridge Friday?
David Alan and Joe Eifler are so passionate about cocktails they named their rescue dog Jigger.
This week, they moved Jigger, a dozen or so jiggers — the silver measuring devices used to make drinks — and other cocktail paraphernalia, as well as their refrigerator, to a new house, leaving behind the kitchen where they first fell in love with the art of cocktails.
A few years ago, they came across Dale DeGroff’s “The Craft of the Cocktail,” which inspired them to become students of mixology and start a blog, TipsyTexan.com, to chronicle their adventures in drink-making.
Now, David is the bar manager at Annie’s Cafe and Bar downtown, where he’s serving old-school classics like Sazeracs, Monkey Glands and something called a Blood and Sand. He and Joe shake drinks at events all over town, even at the Sunset Valley Farmers’ Market, where they make a frothy, cold coffee and lemon cocktail called a cappucello.
This weekend, David and company are hosting Houston mixologist Bobby Heugel for a guest appearance at Annie’s on Saturday night from 10 p.m. to 2 p.m. He’ll be shaking some specialty cocktails from Anvil, the cocktail bar he opened earlier this year in Houston.
David shared a few of the cocktail recipes Bobby will be making on Saturday:
The Brave
1 oz. Del Maguey Chichicapa Mezcal (or any decent mezcal)
1 oz. Hacienda del Sotol (tequila will do)
1/2 oz. Averna Amaro
1 barspoon orange Curacao
3 mists Angostura bitters
flamed orange zest, for garnish
Last Word
3/4 oz. gin
3/4 oz. green chartreuse
3/4 oz. maraschino
3/4 oz. lime juice
lime wedge, for garnish
What three things are always in your fridge? 1) Real Ale and whatever other fun beers we find. Right now it’s Avery Karma, suggested to me by Dipak at the Whip In, which we now live dangerously close to! 2) Cold-brewed coffee from Co-Op Coffee, another David and Joe project. 3) Farmer’s market produce — a ton of mushrooms and a basket of figs right now, as well as meat from Loncito’s Lamb, and Thunderheart Bison.
(Contrary to what you’d expect, he and Joe don’t keep much citrus in their fridge because you get 20 percent less juice from a cold fruit than a warm one, he says, but you will find vermouths and fortified wines like Lillet and Dubonnet. David says that they stay fresher in the fridge and part of the reason why people think they hate vermouth is because they’ve only ever had stale vermouth.)
What’s your favorite condiment? Joe loves condiments and insists on several kinds of mustard, at least half a dozen kinds of pickles and as many jams and jellies.
What’s the strangest thing you’ve ever put in a cocktail? For last fall’s Edible Austin, they made a butternut milk punch made out of butternut squash ice cream.
A special thanks to everyone who sent me photos of their fridge after the refrigerator feature in this week’s food section! I hope to feature them over the next few weeks.
I’m always on the hunt for interesting refrigerators. If you want to show off yours, take a photo of it (please resist the urge to clean or rearrange) and send it to abroyles@statesman.com.
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