the blue ruin

Tipsy Tech: Advanced course schedule

lnixon — Wed, 01 Sep 2010 01:53:03 +0000

The Fall semester for Tipsy Tech Advanced course has been set. All classes will be held at Twin Liquors at the Hancock Center, unless otherwise noted. Locations for the off-campus courses will be announced as the information becomes available. While there is not pre-requisite for the Advanced course, Tipsy Tech 101 is recommended.

September 27: Bourbon Trail

October 4: Fortified Wines

October 11: Prohibition/ Speak Easy

October 18: Spirits of Texas (Off campus)

October 25: French Spirits Intensive (Off campus)

November 1: Making your own syrups and bitters (Off campus)

November 8: Coast to Coast Cocktails: Modern trends in American Mixology

November 15: L’huere verte–Absinthe Intensive (Off campus)

November 22: Off

November 29: The Martini: from the Martinez to Bond to the Chocotini

December 6: Retro Holiday Imbibing! (Off campus)

Format: Space is limited, sign up soon here at Blue Ruin (tipsytech.net coming soon). $500 for the full course, $50 per class. “Walk-in” registration for single classes may be made up until noon of the class day. Email info -at- tipsytexan.com with questions.

Red Red Wine

lnixon — Fri, 20 Aug 2010 19:07:27 +0000

These are the “dog days of summer” and I (and my dogs) are indeed suffering. The other day I was racking my brian for some alternatives to beer for a barbeque I was having and I didn’t feel like making cocktails. I know, that’s almost sacrilege for one of us bar craftspeople to admit, but, sometimes we just get tired of making cocktails. So, I was thinking “wine’ but it was about 105 outside so I wanted something a little cooler. Then I remembered….Sangria!

I have been disappointed more often than not with the sangria I order on this side of the pond. For whatever reason sangria in the US has become conceived as “what you do with cheap sub par wine” and that’s just simply not the way to go about it in my mind. Basically sangria is wine (any kind you like ) that is fortified with brandy and usually there’s a little liqueur and always fresh fruit. I generally prefer white wine and rose sangrias because it’s much easier to appreciate the subtleties of the liqueur and fruit with those wine styles than with red wines.

As for the brandy, I struggle with this. There’s brandy and then there’s Brandy, if you know what I mean. You want to use a brandy that you feel is decent enough that you’d enjoy it on it’s own. Because Balcones Rumble is made from figs and wild flower honey, in my mind it has more in common with brandy than anything else so I decided to use it in this application.. It worked perfectly! So here’s my recipe for Red Red Wine, enjoy.

Red Red Wine

1 btl Crios Rose

6 oz Balcones Rumble

4 oz Paula’s Texas Orange

4 apricots (halved and pitted)

srawberries

Cherries (Rainier preferred but any will do)

Mix liquid ingredients and gently press (NOT a true muddling) the apricots in that mixture. Allow to refrigerate for 48-72 hours. Strain the mixture. When you serve it is then that you will put in the fresh strawberries (quartered at least) and the cherries (pitted and halved). I always keep wooden disposable skewers on hand and they make a fabulous tools to serve with each glass for fishing out the fresh fruit. And don’t skimp on the fruit…I think sangria should almost be an appetizer when served alone. If you are serving it with the main course, just omit the fruit for .

Tipsy Tech Fall Schedule

lnixon — Thu, 12 Aug 2010 18:11:36 +0000

The Fall semester for Tipsy Tech intro course has been set. Not all of the guest speakers have been confirmed but this is the basic outline:

September 14: Introduction and Cocktail History from Ancient Times to Prohibition

September 21: Cocktail History–Repeal to the present

September 28: Tools, Techniques, Introduction to Distillation & Tasting Distilled Spirits

October 5: Rum & Cachaca

October 12: Brandy & Cognac

October 19: North American Whiskey, with Adam Harris, Maker’s Mark Distillery Diplomat

October 26: Scotch, Irish and Japanese whisk(e)y

November 2: Gin and Vodka

November 9: Aperitivo, Digestivo and Bitters

November 16: Spirits of Latin America

November 23: Off getting Tipsy with family for the holidays

November 30: Testing Out–Written (Practical is scheduled on one-to-one basis)

December 7: Class “Project”–4th Annual Drink Local Night featuring Tipsy Texan Cocktail Contest. Brought to you by Edible Austin magazine, sponsored by Peche/Cedar Street

When: Tuesdays from 6-8pm

Where: Classes will be held at the Twin Liquors Marketplace at Hancock Center in the Training Room

Format: Space is limited, sign up soon at www.theblueruin.com (tipsytech.net coming soon) “Walk-in” registration for single classes may be made up until noon of the class day. Email info -at- tipsytexan.com with questions

Tipsy Tech Summer Class: Brunch Cocktails

lnixon — Mon, 09 Aug 2010 15:17:14 +0000

Please join us for another culinary cocktail excursion with the final installment of the Tipsy Tech Summer Class series! This week’s topic: the exciting and eclectic world of brunch cocktails.

When: Wednesday August 11th, 6:00-7:30pm
Location: Twin Liquors Marketplace at Hancock Center
Cost: $35
Payments: made via Paypal (the widget in the column). Please note that when paying for classes, it is important to state which class you are signing up for. You will receive email notification to confirm registration and payment. “Walk-in” registration for single classes may be made up until noon of the class day.

Tipsy Tech Summer Class: Japanese Cocktails

lnixon — Tue, 27 Jul 2010 05:00:50 +0000

Please join us for another culinary cocktail excursion with the 3rd installment of the Tipsy Tech Summer Class series! This week’s topic: the rich tradition and unique flavors of Japanese cocktails.

When: Wednesday July 28th, 6:00-7:30pm
Location: Twin Liquors Marketplace at Hancock Center
Cost: $35
Payments: made via Paypal (the widget in the column). Please note that when paying for classes, it is important to state which class you are signing up for. You will receive email notification to confirm registration and payment. “Walk-in” registration for single classes may be made up until noon of the class day.

Tipsy Tech Summer Class: Punches and Batches

lnixon — Thu, 17 Jun 2010 03:38:57 +0000

Tipsy Tech, Austin’s original spirits education class, is proud to introduce the summer cocktail class series. Here’s a preview video for the first class, which will be held on June 30 at the Twin Liquors in the Hancock Center. If you’d like to attend, please register and pay using the PayPal widget on the right. Hope to see you there.

Tipsy Tech Summer Classes

lnixon — Thu, 17 Jun 2010 02:51:01 +0000

The first semester of Tipsy Tech was a great success. We’re continuing the educational series with a shorter summer session. Here’s the summer schedule, so you can plan ahead for all the fun we have in store for you.

(Photo: Adam Harris of Maker’s Mark teaches how to craft a traditional Mint Julep.)

Punches and Batches
Wednesday, June 30th
6:00 p.m. – 7:30 p.m.

Tiki Tiki Tiki
Wednesday, July 14th
6:00 p.m. – 7:30 p.m.

Japanese Cocktails
Wednesday, July 28th
6:00 p.m. – 7:30 p.m.

Brunch Cocktails
Wednesday, August 11th
6:00 p.m. – 7:30 p.m.

Location: Twin Liquors Marketplace at Hancock Center
Cost: $35 per class (space is available)
Payments: made via Paypal (the widget in the column). Please note that when paying for classes, it is important to state which class you are signing up for. You will receive email notification to confirm registration and payment. “Walk-in” registration for single classes may be made up until noon of the class day.

portland, oh portland

lnixon — Mon, 08 Mar 2010 18:40:46 +0000

I have just returned from Portland (OR that is) and I am happy to report that the west coast kings of cocktails are still serving them up right! I had only one day to check out as much as possible and that wasn’t nearly enough (I missed Beaker and Flask for example, so sad) but I did make it to The Teardrop Lounge. The Teardrop is by now the grandfather of innovative cocktail lounges. They have been getting their swerve on in Portland for sometime when it comes to mixology, but as first generation as they maybe, they’re still leading the pack. I only had time enough to taste 6 cocktails (note: I didn’t DRINK 6 cocktails) and of those here’s my favorite:

Back to the Beginning: La Favorite Vieux Coeur agricole rhum, Batavia Arrack, rich demerera syrup, Peruvian Amargo Bitters, iocane powder

I am going to see if I can get the exact recipe for all to view, but that’s how the menu reads. What I really love about the Teardrop is how they think about cocktails. This philosophy, if you will, is reflected in a tri-fold menu that is divided into three catagories:

House cocktails (they list 9 house originals here)- keeping things cutting edge and innovative

Classics: ( 10 classics found here)-these are the real deal, original recipes that expand a patron’s knowledge of our rich cocktail history

Friends: (here they highlight 9 cocktails by other bartenders in other places)-a community building honorary nod to those who work in the industry

Not to mention that the beer and wine offerings are limited and spot on. There’s no wading through a bible of potions, you just have your pick of a few excellent choices. They also include a glossary list of terms to help those unfamiliar with their cocktail ingredients learn the ropes. Basically these guys are fantastic from conception to execution and I just can’t say enough good things about them. If ever in Portland…you simply much give it a try.

Tipsy Tech Deadline Extended

lnixon — Wed, 10 Feb 2010 20:07:20 +0000

Here’s some good news. Twin liquors is hosting our Tipsy Tech classes, God bless ‘em, and that means we have more space, so we’re extending the deadline for registration until Feb 15, 2010. So, if you are intersted, do not fret, you’re in the clear. Sign up today here.

Lara

To Bellini or Not To Bellini

lnixon — Sun, 07 Feb 2010 20:08:53 +0000

Not being a fan of orange juice, the Mimosa is out for me. Most restaurants in the US offer that and perhaps a Poinsettia and I am sadly disappointed on a regular basis. If the restaurant in question has only a beer/wine license then you scratch any possibility of a French 75, and forget that Bloody Mary (although I’m not a vodka drinker so even that isn’t on my approved list of morning liquids). So, I was pleasantly surprised when I found a Bellini on the fabulous brunch menu today at Olivia. This Bellini is an adaptation to be sure, yellow peach puree and Cava replaced the traditional white peach and Prosecco, however, it was delicious all the same. Here’e the original recipe created in Venice at Harry’s Bar by famous bartender Guiseppe Cipriani, circa late 1930′s.

Bellini

2 oz White Peach puree (add a little lemon juice as needed for balance)

3.5 oz Prosecco

Pour the strained puree into a champagne flute, top with chilled prosecco.