tag:www.tipsytexan.com,2012://1 2012-02-02T15:48:34Z Movable Type 3.35 tag:www.tipsytexan.com,2012://1.499 2012-02-02T15:44:05Z 2012-02-02T15:48:34Z

The new semester of Tipsy Tech is about to begin, and we need your help to make it happen. This semester, Tipsy Tech will accept up to three interns in various areas of specialization (described below) for San Antonio classes...

Tex The new semester of Tipsy Tech is about to begin, and we need your help to make it happen. This semester, Tipsy Tech will accept up to three interns in various areas of specialization (described below) for San Antonio classes and three for Austin classes. Tipsy Tech interns are the support structure for the class, and are an indispensable part of its success. Depending on the area of specialization, Interns will help produce the class; work on our many events throughout the semester; blog, tweet, document and write about the program and goings-on in the community. There can be overlap between internships, and one intern can adopt multiple areas of specialization. The internship program is flexible, and we are open to developing a structure with you that benefits all parties involved. In exchange for your dedicated work, you will gain crucial experience working with some of the best talent in this industry, both locally and nationally. You will meet distillers, brand ambassadors, top-flight bartenders. You will see behind-the-scenes construction of bars before they open, and taste products before they even come to market. You will have access to and network with an amazing group of people. The internship is part of the full introductory course schedule. Interns will complete the course (attend at least 10 of 12 classes, with prior notice of absence). The course fee ($295) is waived, but there is a $50 fee for materials. Deadline for application submission is Sunday February 12. For more information on the Tipsy Tech Internship Program, or to register your interest, please email Tex at info [at] tipsytexan.com with reasons why you are interested, a resume and supplementary materials if applicable. (More info after the jump) Intern tracks for Tipsy Tech Spring 2012: Specialization 1: Social Media & Personal Branding for Hospitality Professionals This track will focus on the role of social web sites like Twitter and Facebook in building a career in the food & beverage industry. Activities will include using various social media outlets to promote events throughout the semester, and learning good social media practices to develop your own personal online brand. Requirements: Candidate must have basic understanding of social media platforms and be interested in brand development. Excellent communication skills are necessary. Command of graphic design, photo & video editing programs is a plus, and this internship could be a component of the journalism and multimedia internship if interested. Specialization 2: Event Production Being a bartender, chef or restaurateur requires a lot more than turning the lights on and serving customers. In the modern hospitality environment, professionals must spend a lot of time promoting themselves and their establishments through public events, tastings and demos. This track will focus on how events are produced from start to finish. Interns will assist with promotional events for several significant food & beverage events in the Austin area, such as La Dolce Vita and the annual Tipsy Texan Kentucky Derby party. Requirements: A basic knowledge of promotions, good communication skills and great organizational skills are required. Candidates must be able to devote time on select nights and weekends to plan, work or attend events. Some events may include paid work. Specialization 3: The Practical Mixologist Participants in this track will gain hands-on experience in the art of mixing drinks properly. Opportunities will include (but not be limited to) prepping and producing sample beverages during class, mixing drinks for promotional events, valuable one-on-one training in the Tipsy Texan test kitchen, and potential opportunities for landing experience in a real workplace when possible. Recipe development techniques, proper handling of essential tools, and best mixing practices will all be covered. Requirements: This internship will be tailored to the candidate's level of experience. Applicants do not need prior experience in a bar to participate, but if they do come from a service industry background, the intensity of the internship guidelines can be amped up so that the internship will provide opportunities for growth. Applicants must be available to work some nights or weekends as the schedule will dictate, and be available to attend office hours at Tipsy Manor for hands-on training. Specialization 4: Cocktail Journalism & Culinary History In the contemporary media culture, a “journalism” career can include not just magazines and newspapers, but also books, countless websites and blogs, educational events and conferences. This track will provide tangible experience in “covering a beat” on multiple platforms for aspiring writers, bloggers and multimedia fiends. Interns will take a look at cocktail mixology through the researcher’s eye, and from a journalist’s perspective to produce original content that can also be used for portfolio purposes. Interns will gain access to many of Austin’s most respected food & beverage journalists. Two applicants will be accepted—one writer and one photo or video journalist. Requirements: Participants will produce original content that will be published at TipsyTexan.com and other local blogs and publications, including their own. Interns will attend a handful of food media events throughout the semester. General requirements for all interns: You attend the distillery tour field trip and most other semester events; participate in the semester project and a personal project of your choosing; that you are available for a weekly progress meeting with me; and that you complete all three components of the class in order to receive program certification (the written test; the practical test; and the passport.) All interns will help with setup and breakdown before and after each class. Deadline for application submission is February 7.Intern tracks for Tipsy Tech Spring 2012: Specialization 1: Social Media & Personal Branding for Hospitality Professionals This track will focus on the role of social web sites like Twitter and Facebook in building a career in the food & beverage industry. Activities will include using various social media outlets to promote events throughout the semester, and learning good social media practices to develop your own personal online brand. Requirements: Candidate must have basic understanding of social media platforms and be interested in brand development. Excellent communication skills are necessary. Command of graphic design, photo & video editing programs is a plus, and this internship could be a component of the journalism and multimedia internship if interested. Specialization 2: Event Production Being a bartender, chef or restaurateur requires a lot more than turning the lights on and serving customers. In the modern hospitality environment, professionals must spend a lot of time promoting themselves and their establishments through public events, tastings and demos. This track will focus on how events are produced from start to finish. Interns will assist with promotional events for several significant food & beverage events in the Austin area, such as La Dolce Vita and the annual Tipsy Texan Kentucky Derby party. Requirements: A basic knowledge of promotions, good communication skills and great organizational skills are required. Candidates must be able to devote time on select nights and weekends to plan, work or attend events. Some events may include paid work. Specialization 3: The Practical Mixologist Participants in this track will gain hands-on experience in the art of mixing drinks properly. Opportunities will include (but not be limited to) prepping and producing sample beverages during class, mixing drinks for promotional events, valuable one-on-one training in the Tipsy Texan test kitchen, and potential opportunities for landing experience in a real workplace when possible. Recipe development techniques, proper handling of essential tools, and best mixing practices will all be covered. Requirements: This internship will be tailored to the candidate's level of experience. Applicants do not need prior experience in a bar to participate, but if they do come from a service industry background, the intensity of the internship guidelines can be amped up so that the internship will provide opportunities for growth. Applicants must be available to work some nights or weekends as the schedule will dictate, and be available to attend office hours at Tipsy Manor for hands-on training. Specialization 4: Cocktail Journalism & Culinary History In the contemporary media culture, a “journalism” career can include not just magazines and newspapers, but also books, countless websites and blogs, educational events and conferences. This track will provide tangible experience in “covering a beat” on multiple platforms for aspiring writers, bloggers and multimedia fiends. Interns will take a look at cocktail mixology through the researcher’s eye, and from a journalist’s perspective to produce original content that can also be used for portfolio purposes. Interns will gain access to many of Austin’s most respected food & beverage journalists. Two applicants will be accepted—one writer and one photo or video journalist. Participants will produce original content that will be published at TipsyTexan.com and other local blogs and publications, including their own. Interns will attend a handful of food media events throughout the semester. You attend the distillery tour field trip and most other semester events; participate in the semester project and a personal project of your choosing; that you are available for a weekly progress meeting with me; and that you complete all three components of the class in order to receive program certification (the written test; the practical test; and the passport.) All interns will help with setup and breakdown before and after each class. Deadline for application submission is February 7. tag:www.tipsytexan.com,2011://1.498 2011-12-02T19:53:46Z 2011-12-02T20:32:24Z

For the last several years, I have made the prediction that the current year was going to be "the year of the cocktail" for Austin. I meant it each time, and the last several years have been awesome for our...

Tex Contigo, Franklin BBQ) have been garnering national media attention. We even closed out the final year of our Wine & Food festival with such a bang that we attracted the attention of Food & Wine Mag, who will now help run an Austin festival. Our humble USBG chapter has grown, we've hosted some notable dignitaries from the bar world (Tony Abou-Ganim, Tobin Ellis, and many more) and we are hosting our holiday party at Franklin BBQ--Not having to wait for Franklin BBQ is definitely a signifier that you have arrived. Not to break with tradition, I'm going to announce my early excitement for 2012. I got news this am that our pal Jason Stevens is going to take over the bar at Bar Congress next month. More on this following the jump...]]> Tipsy Tech class last year and has now founded an Austin-based bitters company called Bad Dog Bar Craft with Tipsy Tech co-founder Lara Nixon. They appear in a nice spread in the current Edible Austin magazine. I do not know what current Bar Congress manager Adam Bryan (who also brought his west coast sensibility to the East Side Show Room) has up his sleeve, just that his new venture is going to be in East Austin, which is kind of a given these days. I suggested a craft cocktail titty bar would go after an under-served niche market; he intimated that he might actually reopen La Bare. I think he was just teasing, knowing that I am totally a sucker for a good all-male revue. Whatever he does I'm sure it will be great. One of the most interesting developments to me is the move earlier this year of Bill Norris to Alamo Drafthouse/High Ball. That organization is opening a tequila/mezcal bar early next year, which is in itself exciting, as I know Bill has an intense passion for the subject. But the bigger picture is actually more intriguing to me. It is very telling about the status of craft and education-based mixology that a company like Alamo has hired someone like Bill to head up their programs. Alamo properties are an example of the way in which the concepts of craft cocktail bartending are trickling down and out from elite cocktail bars to more mainstream, casual, and non cocktail-centric concepts. It's becoming more conventional--people's expectations have matured--which signifies a shift, not just a trend. The other thing we're seeing is that these ideas are shifting outward from the centers of major cities to secondary and tertiary markets; it is my understanding that many new Alamo properties will feature a Norris-designed cocktail program. That Alamo is leading that change suggests to me that we will see a lot of other organizations following suit. I am also excited about the early-2012 opening of Drink.Well., a new American tavern from Mike and Jessica Sanders, opening across the street from Foreign & Domestic. I am working with them and will be posting more updates as they develop. ]]> tag:www.tipsytexan.com,2011://1.497 2011-12-01T21:18:58Z 2011-12-02T15:53:13Z

This year's Official Drink of Austin Contest is gearing up to be the best one yet. Chef Josh Watkins and the crew of the Carillon / AT&T Executive Education & Conference Center have ponied up a significant sponsorship and...

Tex This year's Official Drink of Austin Contest is gearing up to be the best one yet. Chef Josh Watkins and the crew of the Carillon / AT&T Executive Education & Conference Center have ponied up a significant sponsorship and are hosting us in their monumental ballroom. Just about every Texas distiller will be present. We have a cash prize of $1000 and Breed & Co has donated some fabulous crystal glasses and other gifts. It will be a cocktail event to remember. We are pleased to announce that the following Austin bartenders have advanced to the final round and will compete live at the main event on Thursday December 8. Josh Loving, Baby's First Punch, FINO Restaurant Patio & Bar Jessica Sanders, Hippie Harvest, Drink.Well. Marcelo Nascimento, Texas Cup #9, Lucky 13 Cocktail Co. Houston Eaves, Smokin' Gypsy, Contigo Justin Chamberlin, The Pinetop, Sagra Alternate: Madelyn Kay, Lie to Me, Peche Tickets are still available at Edible Austin]]> tag:www.tipsytexan.com,2011://1.496 2011-10-26T22:11:31Z 2011-11-22T22:42:07Z

In the mid-2000s, nobody seems to recall exactly when, Tito's Handmade Vodka formed a partnership with the Austin Convention & Visitors Bureau and created an event called the Official Drink of Austin Contest. ACVB is the primary cheerleader for the...

Tex Tito's Handmade Vodka formed a partnership with the Austin Convention & Visitors Bureau and created an event called the Official Drink of Austin Contest. ACVB is the primary cheerleader for the City of Austin in the national media market, and the Official Drink contest proved to be a popular marketing vehicle in their campaign to showcase Austin has an Eating & Drinking city (the recent announcement of a Food & Wine magazine-endorsed festival in Austin could be seen as the fruits of their labor). It was also a fabulous promotional event for Tito's, which at the time (and for about a decade) was the only distillery in Texas. Lastly, the event was an early showcase for what has become a vibrant creative cocktail scene in Austin. Over the years, as the Texas distilling industry expanded, and as Austin's cocktail bartenders became more sophisticated, the city began to outgrow the original format of its Official Drink contest. I was a judge in the 2008 contest, and was eager to offer input (some would call it nagging, unsolicited opinion-giving) into the running of the event in subsequent years. Some suggestions were heeded, and the ACVB, especially Beth Krauss, was patient with me even when they needn't have been. In the winter of 2008, Tipsy Texan and Edible Austin started the Drink Local Cocktail Contest as a way to put a focus on the craft side of cocktails, the importance of fresh/local ingredients, and the diversity of spirits that had started to pop up in recent years. This year the ACVB was not able to provide a budget for the event, and so they called me to ask if I was interested in running it. Obviously I was honored to be asked, and delighted to say "Yes." It occurred to me that we now had two cocktail events that in many ways overlapped each other, so we have merged them into one. I think the format of the old Drink Local contest is a good one, and we have consistently had some of the best talent in Austin and Texas compete in our event. Obviously the high profile and fun nature of the Official Drink contest has tremendous appeal. I think in merging the two events, we have created something that exceeds the sum of its parts: an Official Drink of Austin Contest that focuses on the craft of the cocktail, showcases the diverse talent in Texas distilling, and is open to all Austin bartenders--professional and amateur alike. I hope you'll agree--contest rules after the jump The new Official Drink of Austin contest will be held on Drink Local Night, part of Edible Austin Magazine's Eat Drink Local Week ]]> tag:www.tipsytexan.com,2011://1.495 2011-08-31T17:29:44Z 2011-11-14T23:15:55Z

We are proud to announce fourth semester of Mixology 101 classes at Twin Liquors Marketplace at Hancock Center. Twelve weeks of classes where we discuss the history of spirits and cocktails, and perform tastings (within allowable regulatory guidelines). Classes...

Tex We are proud to announce fourth semester of Mixology 101 classes at Twin Liquors Marketplace at Hancock Center. Twelve weeks of classes where we discuss the history of spirits and cocktails, and perform tastings (within allowable regulatory guidelines). Classes are Tuesday nights from 6-8pm, and start 9/13. Registration fee ($275) covers course packet, instruction, and guarantees a seat in class. Space is limited so sign up at TipsyTech.net. Classes are perfect for enthusiasts with all levels of interest or knowledge. Each semester we have had everyone from engineers to bank tellers to folks who just like to take a cooking class. You can take the entire course, which delivers the best value, or pick any single class or group of classes. Last year's class won us an Austin Chronicle "Best of Austin" Award. ]]> tag:www.tipsytexan.com,2011://1.494 2011-08-30T15:17:59Z 2011-08-30T16:12:44Z

Tito Beveridge and Tony Abou-Ganim are figures of giant stature in the world of spirits and cocktails, and are familiar faces to many people in our industry. I think last night was the first time they shared the stage to...

Tex Tony Abou-Ganim are figures of giant stature in the world of spirits and cocktails, and are familiar faces to many people in our industry. I think last night was the first time they shared the stage to tell their stories, which are more entwined than many people know. Around the turn of the millennium, Tony was heading up the extensive bar program at the Bellagio in Las Vegas. At the time, the Bellagio was one of the most expensive, most talked-about entertainment properties ever built. Tony had challenged himself to apply the same fresh ingredient/classic technique approach to the Bellagio's bars in Vegas that Dale DeGroff practiced to much acclaim at the Rainbow Room in New York. Fresh juice was still a revolutionary concept in those days, and the Bellagio experiment proved to be a huge success for Tony. Tony recalling the fateful phone conversation with Tito that led to their decade-long friendship While flipping through Bob Emmons's book on gin & vodka, Tony saw a piece about a little-known distiller in Texas, making a handmade vodka called Tito's. He had tried the product and liked it, but when he called Tito himself to invite him to the Bellagio to do a staff training seminar on Vodka, Tito was initially hesitant. Until, of course, someone explained to him the importance of the Bellagio and of Tony, at which point they began to make arrangements for the proposed seminars. The success of Tony's program has extended far beyond the Bellagio, as people like Bridget Albert have taken the good word and spread it far and wide. In that same regard, Tito's investment in relationship building with the Bellagio staff has paid a tremendous dividend, in that as those bartenders--and especially Tony Abou-Ganim--have established themselves in markets around the country, one of the things they have taken with them is Tito's Handmade Vodka. I live in Austin and started working in this industry around the same time Tito was launching his product. I have watched in real time as their grass roots approach to marketing has taken them from being an obscure local brand to being one of the most successful independent distilleries in the country. I had the pleasure of spending time with Tony talking about Tito, the industry, life in general. He is definitely one of the most down-to-earth people I've ever met, in or out of this business. I was glad that in his presentation he made a point to talk about the importance of the customer, the experience, the interaction between bartender and guest. No matter who we are or what our particular proclivities are as a bartender, at the end of the day it is the guest who we serve, and if we lose sight of that then we have lost our purpose. Some other pearls of wisdom from TAG: 1. Make and ask for recommendations. Many customers do not know what they want to drink. Let them know what you like to make, what think might satisfy them. As a customer, ask for recommendations--let the server or bartender know that you want to try what they're excited about, what they think the establishment excels at. 2. Have fun. At the end of the day, that is why people go out. For camaraderie and relationships. Tony can make a better Negroni at home, but the reason to go have one at a bar is for the companionship of others. 3. Be happy. If you do not derive pleasure from this industry, maybe your calling is in another industry 4. Give back. Tony has created a charitable organization with USBG in honor of his cousin Helen David, whose Brass Rail bar in Port Huron was an early inspiration to him. Helen successfully battled two rounds of breast cancer and lived a fulfilling 91 years. The Helen David Bartender Relief Fund will support bartenders who are fighting breast cancer. Thank you to Tito and Tony for sharing your inspiring stories. Note: If you are in Houston tonight (8/30) or Dallas tomorrow night (8/31) I recommend that you do not miss this appearance!]]> tag:www.tipsytexan.com,2011://1.490 2011-07-15T19:53:10Z 2011-07-15T19:58:24Z

Tex ]]> tag:www.tipsytexan.com,2011://1.489 2011-07-13T06:25:18Z 2011-07-13T18:58:45Z

We are less than 18 hours away from the benefit for Daniel Curtis, our industry friend who suffered a debilitating accident at the beginning of the summer. Great food from some of the best chefs in town (David Bull, Shawn...

Tex benefit for Daniel Curtis, our industry friend who suffered a debilitating accident at the beginning of the summer. Great food from some of the best chefs in town (David Bull, Shawn Cirkiel, Philip Speer, and of course Daniel's coworker and friend Josh Watkins). Music by the Derailers. Drinks from the Tipsy Texan volunteer corps. Raffle, Live Auction, and Silent Auction, all benefitting an incredible cause. 6:30-9 PM Wednesday at the AT&T Conference Center and Hotel on the UT campus The response has been immense--over 300 tickets sold, great pouring of support from volunteers and sponsors. Word is Daniel himself will probably be able to make an appearance. I was looking through some old boxes in the office this week and came upon some pictures of myself and Daniel from the late 90s when we worked together at Katz's. I definitely can't wear those pants anymore. Daniel may actually be this skinny again, according to his rehab blog he's lost a lot of weight at the hospital. I wish I could bring him a Katz's reuben to fatten him up but the deli is RIP. Please be sure to check out the benefit site, even if you can't attend, contributions of all sizes are welcome. ]]> tag:www.tipsytexan.com,2011://1.488 2011-06-24T13:45:16Z 2011-06-25T14:57:11Z

(Back where it all got started, me and Daniel at the klosing party for Katz's, where we met in 1999) When I was in my early twenties and starting to get really fired up about the food & beverage...

Tex (Back where it all got started, me and Daniel at the klosing party for Katz's, where we met in 1999) When I was in my early twenties and starting to get really fired up about the food & beverage industry, I had the good fortune of getting to work with a curious and energetic young man named Daniel Curtis. He was one of the first people I ever worked with who I thought loved the business as much as I did, and one of the only ones since. Daniel has gone on to have a great career in the industry, and is the assistant F&B Director at the AT&T Center & Carillon restaurant. Although we've never worked together since those early days, I have always had great affection and admiration for him. About a month ago Daniel suffered a life-changing accident, and although he is enthusiastically on the road to recovery, the rehabilitation process will be long and costly. Several of Daniel's coworkers and hospitality community friends are putting on a benefit at the Carillon at UT, where he works with chef Josh Watkins. Please consider purchasing a ticket for this event and coming out to support my friend Daniel, a wonderful human being who is in need of all of our help right now. Event Details: Wednesday, July 13 6:30-9:30pm Grand Ballroom, AT&T Executive Education and Conference Center 1900 University Ave Suggested donation $75 Click here for tickets/reservations If you are interested in being a volunteer bartender or donating a silent auction item for this event please email me at Tex at this url.]]> tag:www.tipsytexan.com,2011://1.487 2011-06-19T18:45:51Z 2011-06-22T13:56:43Z

The problem with attempting to cover a big and boozy adventure in somewhat real time is the big booziness of the adventure: by the time you get back to the hotel, passing out is a higher priority than blogging and...

Tex So how do monks get in the booze business? Actually Monks have been in the booze business, making mead and wine and beer, since as long as there have been monks. But the Carthusian monks specifically began distilling local herbs and other botanicals for their purported health-giving properties. According to alchemical legend, the monks were presented with an elixir of long life, which eventually they refined in to the product they now make as "Elixir Vegetal." The Elixir is not available in the US, but has a loyal following in Europe as a digestif. The Elixir was elongated and sweetened and eventually evolved into the Chartreuse liqueur we see today. Supposedly only two monks at a time know the entire recipe of 130+ secret herbs and spices that go into the spirit. The herb room is located at the monastery, where the monks weigh and blend them before they are taken into town for distillation. When we were in the distillation room, we saw one of the hooded figures going about his work, but no photos are allowed inside the still room. The Chartreuse cellars are apparently the longest in the world. The aging casks, as you can see, are taller than a person (save for a few NBA players, none of whom were present on this trip) Whenever you've got a good thing going on, imitations are a fore-drawn conclusion. In the distillery museum there is a substantial collection of Chartreuse knock-offs from across time and around the world. One of the exciting things about visiting the Chartreuse distillery was the tasting room--of course the green & yellow Chartreuse in their regular and VEP form, but also a number of variations such as the 1605 (a less-sweet Green, amped up with Elixir); the Centenaire edition, and a yellow variation that was blended by a group of France's top sommeliers. Of course I had to bring one of each of these home. The Chartreuse distillery, as I would learn, also makes a number of fruit and herbal or floral liqueurs that are limited to local distribution. Lots of pictures at our FB page.]]> tag:www.tipsytexan.com,2011://1.486 2011-06-16T16:38:09Z 2011-06-16T16:43:08Z

I'm doing an event with my peeps at the Esquire, Bar Manager Jeret Peña and Chef Brooke Smith, along with our friends at Tito's, including the man himself. Only 40 seats available so if you are a fan of Tito's...

Tex ]]> tag:www.tipsytexan.com,2011://1.485 2011-06-14T23:01:51Z 2011-06-15T08:40:46Z

Monday morning we awoke and departed for St. Tropez. St. Tropez is one of those places that you see at the bottom of a high-end fashion ad, along with Tokyo and Monte Carlo—exotic destinations where they open branches of boutique...

Tex Much to my disappointment, we did not see P Diddy or Jay Z, and if we saw any European roayalty it must have been some second or third-stringers, as it was not anybody I recognized. I didn't even see Adam Lambert, though if I did I might have yacked. On the sidewalk, which might be illegal in France. We did see a lot of fancy boats, though, and ate lunch right across the street from the harbor where all the fancy people dock. It’s pretty fascinating to watch, for example, as a lady comes home from her shopping, hands off her bags to one of the waiting attendants, then walks up the steps to greet her corpulent husband. I was particularly impressed by the folks on board the Makira, who leave their shoes on the dock on a specially marked Makira shoe landing pad before stepping aboard We ate lunch at a lovely seafood restaurant, though I ate beef carpacio because that was the only thing I recognized on the menu, being as I do not speak French. We had a nice coffee and then headed back to the crib for a fabulous sunset and dinner. The Hell's Angles don't look especially intimidating as they stroll the shopping lanes of St. Tropez Day 3 We woke up yesterday morning and headed for Antibes. Antibes has been settled since at least Roman times, with a historic city center surrounded by a more conventional and modern city, which would probably be historic by American standards since we don’t have much old stuff. Antibes has a fabulous farmer’s market featuring a bunch of things you can’t find at our local market: Iberian black hog and other charcuterie, foie gras, all manner of olives and tapenades and cheeses and fresh lavender and other goodies. Spice Girl! at Antibes farmer's market Across the street from the big farmer’s market is the Absinthe bar. On the street level is a boutique full of absinthes, absinthe supplies and other herbal spirits. Down the curved staircase to the basement is a vaulted room that dates back many centuries, and which now houses an absinthe bar. Several dozen absinthes are on tap, but the show-stopper is the collection of historic absinthe and pastis artifacts on display at the far end of the room. The arched ceiling is covered in vintage absinthe posters, and a fountain sits on every table. We sampled an assortment of absinthes formulated by and distilled for Frederic, the establishment’s proprietor. Some antique bottles in the Antibes Absinthe Bar collection The street between the Villefranche harbor and its buildings. The little restaurants have tables on both sides of the street, requiring them to cross over to bring you your food From Antibe we drove down the coast to Villefranche sur Mer. A beautiful fishing village/luxury alcove that is home to the legendary seafood restaurant La Mere Germaine. David Nathan Maister and I decided to go in for the Bouillabaisse. This was an epic bitch of a soup. First they brought out a board displaying all of the fish that had been cooked in the soup, before taking it back to the kitchen for the final preparation. When the server placed the bowl in front of me, he explained that "this is the first plate, there is one more." For eating, you rub a little piece of toast with garlic to season it. Then slather it with aioli and a little grated cheese, then dunk that in the broth. It was an awesome production, which required a bib to consume. And at 72 Euro ($103 at the current exchange rate), it is as much a financial commitment as it is a gastronomical one. What's up mofo! I will eat you From Villefranche we proceeded down the coast to Monaco, a town of many superlatives. The second smallest country in the world (second only to Vatican City). The oldest life expectancy (almost 90). The most densely populated country, but most importantly, one of the richest places on earth. The main attraction of course is the Monte Carlo Casino, star of the silver screen. You have to be properly attired to enter the gaming floor, but any broke dick schmuck can check out the luxury automobiles parked out front. That's where we came in For a bunch more pics check out the FB page]]> tag:www.tipsytexan.com,2011://1.483 2011-06-12T22:59:58Z 2011-06-13T14:59:29Z

GW steps off the plane. Not quite the Beatles landing at JFK but still pretty f'ing hot Today / yesterday (whatever it is when you wake up in one city and land in another city the next morning, w/o...

Tex GW steps off the plane. Not quite the Beatles landing at JFK but still pretty f'ing hot Today / yesterday (whatever it is when you wake up in one city and land in another city the next morning, w/o officially ever ending the previous day) I left for France with my friend and colleague Graham Wasilition, who owns Tenneyson Absinthe Royale. Graham is based in Austin, but his product is made in the spiritual homeland of absinthe in Pontarlier, France. Our mission this week is to travel to the historic Emile Pernot distillery where Tenneyson is distilled, but also to spend some quality time with David Nathan-Maister (author of the Absinthe Encyclopedia, and developer of the Tenneyson formula) and other personalities in the absinthe world, ahead of the Boveresse absinthe festival in Switzerland at the end of next week. After three planes, a bus, and a grueling car rental experience, we arrived at our destination, a villa outside of Grasse overlooking the French riviera. Our generous hosts served a nice Mediterranean lunch, complete with no shortage of wine (and absinthe, given the company). We napped, and woke up just in time for... more drinks and dinner. I loved finishing up dinner with a massive chunk of Roquefort washed down with a glass or 2 of Sauternes. And maybe an absinthe nightcap. I posted some more pics at the TipsyTexan.com FB page. Firing up the BBQ. If you look closely, you can see P-Diddy and other famous people lounging on their yachts in the harbor in the background]]> tag:www.tipsytexan.com,2011://1.481 2011-05-25T06:10:47Z 2011-05-25T15:41:06Z

Fans of Balcones whiskies, Texas spirits, and bibulous oddities will want to swing by Twin Liquors Marketplace at Hancock Center this Saturday afternoon between 2-5 for the launch of Balcones Brimstone. The latest release from the mind of master...

Tex Fans of Balcones whiskies, Texas spirits, and bibulous oddities will want to swing by Twin Liquors Marketplace at Hancock Center this Saturday afternoon between 2-5 for the launch of Balcones Brimstone. The latest release from the mind of master distiller Chip Tate, Brimstone is a 100% corn whisky (for whatever reason they decline to utilize the e in whiskey), laced with the smoke of Texas scrub oak. I'd love to indulge you in describing how exactly the smoke flavor impregnates the whiskey, but that information is a tightly kept secret. In other words, I don't know. This product starts out as Baby Blue, the highly regarded corn spirit that took highest honors from Paul Pacult in his Spirit Journal earlier this year--when you taste Brimstone, it is not difficult to tell what its pedigree is. Through some mysterious alchemical process it takes on a smoky flavor that I think is delicious--some cross between a campfire (which I have admittedly never tasted, per se) and a glass of peated scotch (which I have drank my weight in)-- a whiskey with the terroir of the TX Hill Country. This is a profile that will appeal to the drinker who seeks out Islay scotches and funky mezcals. The Balcones folks will be unveiling this new release on Saturday at Twin. Maybe if Chip has enough samples of his own hooch, he'll divulge the secret process behind Brimstone. Not likely, but it'd be fun to try.]]> tag:www.tipsytexan.com,2011://1.479 2011-05-12T07:21:57Z 2011-05-25T17:14:34Z

My colleague Adam Harris and I drawing the numbers for the raffle prize. Raffle proceeds went to USBG Austin We recently hosted our annual Derby Day Austin party, and as usual there more casualties than just the wrecked cases...

Tex My colleague Adam Harris and I drawing the numbers for the raffle prize. Raffle proceeds went to USBG Austin We recently hosted our annual Derby Day Austin party, and as usual there more casualties than just the wrecked cases of Bourbon. Usually the casualties are of a sartorial nature, and this year was no different. Last time around we saw the suffering of Bill Norris, bar man at Haddington's and owner of a fine vintage seersucker suit that took a beating in the Dizzy Derby (the lesser known cousin of the Kentucky Derby, wherein you are the rider and your mount is a stick horse). The fillies line up for the Dizzy Derby My mom came to the party this year. My mom never comes to the party. And she drank Juleps too! But I won't divulge how many (Photo by Gerald Rich) Paula Angerstein and Paul Grosso of Paula's Texas Spirits (Photo by Gerald Rich) Graham Wasilition of Tenneyson Absinthe (Photo by Gerald Rich) This year, Joe and I both invested in new white seersucker suits. Mine was attacked by a rogue mint julep that I had perhaps unwisely placed next to me on the chair swing at Rainlily Farm. Joe's was besieged by a flying piece of chicken from the delicious food trailer at the Grackle. Both suits were rushed to the cleaners on monday morning for emergency care, but I can sadly say that only one emerged fully recovered. Marshall Wright of EatThisLens.com captured this shot of me dropping my Julep the first time. The perils of texting and drinking... (Photo by Gerald Rich) Lara Nixon wrangled all of the student juleps, which were an impressive lot this year Each year we feature two Julep tents--the first pours the traditional mint julep, and the second showcases experimental juleps from the students of Tipsy Tech, and from various other friends and colleagues in the industry and the community at large. The show stopper was from San Antonio's Matt Moody, who brought out the liquid nitrogen-frozen julep. The students did a great job with their "class projects", the recipes for which follow the jump.]]> Texas Orange Mint Julep 1 oz. simple 2oz. makers mark Flamed Myer Lemon zest Muddle orange mint with simple syrup. Add crushed ice and bourbon. Meyer lemon wedge/mint sprig to garnish Sean: Chocolate Julep 2-3 sprigs mint 1/2 oz simple syrup 2 oz bourbon 3-4 dashes Fee Brothers Aztec Chocolate Bitters fresh mint leaves for garnish (chocolate mint if it can be had) Muddle mint, simple syrup. Add bourbon, chocolate bitters and crushed ice. Stir to chill Rob: "Twisted" Mint Julep In a pint glass muddle 10 pieces of fresh mint with 1 ounce agave nectar, then add 6 ounces of water. Mix well and pour into an ice tray, leave some room on top. Then add 4-5 drops fresh lemon juice to each, try to keep the pour on top. Freeze overnight or 6 hrs. Remove 2 pieces of the frozen cubes, add to a small glass, with a small amount of shaved/crushed ice. Pour 2 oz. of Makers Mark, garnish with mint, and rim the glass with an orange peel. John: Grapefruit Mint Julep (Miss Darlin's Julep) 2 oz Maker's Mark 2 sprigs mint .75 oz grapefruit simple syrup 3 drops Scrappy's grapefruit bitters Muddle mint sprigs in simple syrup. Fill glass with crushed ice. Pour in bourbon, add bitters. Garnish with mint sprig and candied grapefruit peel Brooke: 2 oz bourbon 3/4 oz infused simple syrup 1/4 oz infused midsweet white vermouth (perucchi's) 5 drops in the balance]]>