Friday Cocktail Hour: Pamplemousse by Gary Jonas of The Little Fleet

eatdrinkTC’s Friday Cocktail Hour is a new feature where we feature original cocktails from some of Traverse City’s most creative cocktail artists. Our thanks go out to Michael Ruhlman for letting us share his Friday Cocktail Hour concept

Gary Jonas and the

Gary Jonas and the Pamplemousse

The Little Fleet is a laid back neighborhood bar featuring beer, wine, and cocktails in an open air environment. Owners Gary & Allison Jonas with an emphasis on bringing the community together.

Although it was snowing outside when we shot this on the first day of Spring, the cocktail was inspired by everyone’s need to feel that the end of winter is out there … somewhere. The name “Pamplemousse” is French for grapefruit.

Pamplemousse

3 oz fresh squeezed ruby red grapefruit
3 oz Lillet Rosé
2 1/4 oz New Holland Knickerbocker gin
Dash of St George Absinthe

Chill coupe glass
Fill mixing glass with first 3 ingredients and ice, shake with shaker.
Dump ice from coupe glass, put dash of absinthe in glass, swirl absinthe so it coats all parts of glass, dump excess absinthe
Strain cocktail from shaker into coupe glass and garnish with a big twist of grapefruit.

Starcut Ciders released in Traverse City on Wednesday

 

Starcut Ciders Tap Handles

Short’s Brewing Company will be releasing Starcut Ciders in Traverse City tomorrow – Wednesday, February 11th. A Starcut rep will be on hand at each tapping to share more about the ciders. Get the schedule of tappings below.

Made with Antrim County apples from Altonen, Boals, Friske and King Orchards and Jeff Dewey, Starcut has been on tap at Short’s in Bellaire since November. Short’s Head Brewer Tony Hansen has led the development of Starcut Ciders and says, “This launch is the final step in what has been a very exciting project that started over a year ago. We spent a lot of time researching, procuring and transforming local apples into Northern Michigan style cider. Now that we have our cider-making program developed, we’re ready to share it with a broader audience.”

Follow Starcut on Facebook,Twitter, and Instagram.

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Low Bar’s 1-Year Anniversary Celebration

low bar 1 year anniversary celebration

TC’s speakeasy, Low Bar, turns one on Friday, December 5th, the 84th anniversary of the repeal of Prohibition. To celebrate both occasions, they are inviting you to join them for the Repeal Day Celebration Friday & Saturday featuring performances by Traverse City-based burlesque troupe the Northern Starlets.

No-BlendersOf course, there will be something to wet your whistle. “We’re working on a couple different versions of the Moscow Mule, all created with our house made ginger beer. In addition to the classic, we’ll have a Kentucky Mule (with bourbon) and a Mexican Mule (with tequila) available at our anniversary party,” says Low Bar co-owner Jim Smolak.”

There’s also a special Blake Elliott show Thursday the 4th – stay tuned to the Low Bar Facebook for all the details.

Last year we ran a feature on their opening that begins:

We had a chance to sit down at the new Low Bar with Matt Cozzens and Jim Smolak to talk about their new venture. Matt & Jim own 7 Monks Taproom and on December 5, 2013, the 80th anniversary of the end of prohibition, they opened a speakeasy-style establishment in the basement just next door to 7 Monks.

Evan Mixes It Up“I’m big on atmosphere when it comes to bars,” explains Jim. “We wanted to create something completely different down here.”

They have done just that. Low Bar is quiet & candlelit with no TVs, windows or distractions, the perfect place for conversation and appreciation of their outstanding beverage selection developed by Executive Chef Joe Hess, bar manager Evan McKolay and mixologist Mickey Humpula. You’ll never hear a blender, and in addition to an impressive selection of top shelf bourbons, scotches and other spirits and a full range of classic 30s era cocktails – Cosmopolitan, Old Fashioned, Side Car, Hemingway – the Low Bar drink menu features a number of custom drinks.

“We locked the guys in Low Bar to see what they could come up with and they delivered!” Matt says. “These are epicurean drinks. We call them “Concoctions” and hope they can help you break the mold of settling for a rum and coke.”

Read on for the rest and a Low Bar photo gallery!

 

Raw Juice Company Grand Opening July 3rd

juice-header

The Raw Juice Company opens their doors on the new shared space with The Parlor – Traverse City  at 205 Lake Ave (the old Loading Dock) this Thursday July 3rd at 7pm.

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Friday Cocktail Hour: The Twirling Derby by Low Bar’s Evan McKolay

On many Fridays, we feature original cocktails from some of Traverse City’s most creative cocktail artists in our Friday Cocktail Hour. Our thanks go out to Michael Ruhlman for letting us share his Friday Cocktail Hour concept

Evan McKolay has been tending the bar at Low Bar since they opened on the anniversary of the repeal of Prohibition December 5th. You may remember him from Poppycocks and the Beacon Lounge. Read more

The Franklin, Traverse City’s New Restaurant from the Trattoria Stella Team

The-Franklin-Traverse-City-Michigan

For several months now, one of the biggest stories on the TC culinary scene has been “The Restaurant to be Named Later,” the coming restaurant that Paul & Amanda Danielson and Myles Anton are opening at the corner of Front & Cass in the heart of downtown Traverse City.

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Friday Cocktail Hour: Platinum and Silver Gin Fizz by Abbie Steffens of Trattoria Stella

eatdrinkTC’s Friday Cocktail Hour is a new feature where we feature original cocktails from some of Traverse City’s most creative cocktail artists. Our thanks go out to Michael Ruhlman for letting us share his Friday Cocktail Hour concept. Tune in next Friday for another!

The Finished Product

Abbie Steffens of Trattoria Stella

Abbie Steffens has been perfecting her craft at Trattoria Stella since she was hired as a hostess in August of 2004. She fell in love with hospitality from the get go, and after her boss and friend, Paul Danielson, saw her potential and “fired” her from the host stand in 2011, she’s been behind the bar ever since. “Giving patrons a unique and fun experience is what I pride myself in,” Abbie says. “My favorite guests to work with have enough confidence in me to let me choose their entire experience for them, from apéritif to entree choice to closing cocktails.”

This spring Abbie was promoted to manage the front door and bar at the Danielson’s new restaurant downtown on the corner of Front and Cass Streets, and she is excited to share her passion and knowledge for food & beverage with new employees and patrons.

The cocktail she decided to highlight is an oldie with a twist. It is a Platinum Silver Gin Fizz with local egg white and Detroit’s Valentine Liberator Gin. Taking the simple recipe of gin, simple syrup and fresh lemon and enhancing the classically delicious with superb local ingredients is a perfect example of her favorite way to create a cocktail.

The Platinum and Silver Gin Fizz

Chill a Collins glass with ice and water.

Add to shaker:

1 local egg white
2 oz. Valentine Liberator Gin
1/2 to 3/4 oz. Sleeping Bear Farms honey simple syrup (honey simple: equal parts honey and water, bring to simmer, take off heat and cool)
1 oz. fresh squeezed lemon juice

Add ice and SHAKE LIKE CRAZY! When you think you’ve shaken long enough, give it another good 10 seconds. Double strain ingredients into the chilled Collins glass, being sure to let as much of the sweet frothy foam layer on top.

Add an ounce and a half of a dry sparkling wine (Abbie used Col Vetoraz Prosecco) a fresh slice of lemon down the side of the glass and enjoy!

Don’t fear the egg white! The texture is unmatched by any other ingredient.

Friday Cocktail Hour: Je T’aime by Joseph Shoup of Bistro Foufou

eatdrinkTC’s Friday Cocktail Hour is a new feature where we feature original cocktails from some of Traverse City’s most creative cocktail artists. Our thanks go out to Michael Ruhlman for letting us share his Friday Cocktail Hour concept. Tune in next Friday for another!

Joseph Shoup with his Je T'aime

Joseph Shoup with his Je T’aime

Joseph Shoup is the Bar Manager at Bistro Foufou in Traverse City and has been working there since they opened in in August.

Joseph says that he drinks to elevate his condition, not to depress it. As a bartender, he feels his role us to encourage the same direction of experience in the guests at Bistro Foufou. Joseph believes that the quality of the components of the beverage as a major part of the finished product and uses fresh ingredients wherever possible.

Je T’aime (French for I Love You)

1.5 oz Clement Premiere Canne rhum agricole
1 oz fresh squeezed orange juice
.75 oz house made grenadine
.5 oz Campari
.5 oz Lucid Absinthe

Shake with ice, strain over fresh ice into a tulip glass. Garnish with a wide orange twist. (They express oils better than thin ones)

About the drink, Joseph says, “If you think of love as a liquid that flows between two people, whereby one pours out and the other takes in, it has a welcoming warmth, intrigue, and beauty, yet often a slight bite to it. This beverage contains parallel qualities.”

Beer & Cheese Tasting Thursday at The Little Fleet!

The Little Fleet is hosting a Beer & Cheese Tasting on Thursday, March 13th that pairs the beers of Brewery Terra Firma with cheeses from Boss Mouse Cheese.

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Friday Cocktail Hour: Pesca Spritz by Katie Asher of The Cooks’ House

eatdrinkTC’s Friday Cocktail Hour is a brand new feature where we’ll feature original cocktails from some of Traverse City’s most creative cocktail artists. Our thanks go out to Michael Ruhlman for letting us share his Friday Cocktail Hour concept. Tune in next Friday for another!

Katie Asher has been bartending for a little over 3 years, but has worked as a hostess, server and even dishwasher. She got into making cocktails after living in Chicago and being surrounded by creative and talented people in the industry. Katie began working at Bar Pastoral, a wine bar in Lakeview, to become a more well-rounded bartender. In addition to building her knowledge of wine, she created the cocktail menu for Bar Pastoral for two seasons using almost all local spirits.

Pouring the Blanc de Blanc

Katie Asher of The Cooks’ House & Poppycocks

Katie just passed her Barsmarts certification, has achieved Cicerone beer server certification and is working towards the first level Sommelier certification. She is currently working behind the bar at Poppycocks, where she’s also developing a new cocktail menu for them.

She has also created cocktails for The Cooks’ House and says, “Their faith in me started me on this path. They have graciously allowed me to make the welcome cocktails for their series of wine and beer dinners. So far, I’ve created the cocktails for L. Mawby, Left Foot Charley, Short’s, New Holland Brewery and Brewery Terra Firma.

“My focus with cocktail menus is trying to use local ingredients and unique spirits, and my experience in many establishments has allowed me to test out different ingredients to make the best possible cocktails. I try to experiment in the kitchen and behind the bar everyday to continue to better myself as a bartender.”

Pesca Spritz

.5 oz honey simple syrup (1:1)
.5 oz Fustini’s Peach white balsamic vinegar
.75 oz Aperol
3 oz L. Mawby Blanc de Blanc

Combine honey simple syrup, Fustini’s vinegar and Aperol in mixing glass. Add ice and stir 10 seconds.

Strain into Champagne flute. Top with L. Mawby Blanc de Blanc. Garnish with an orange twist.