5 Aug 2014

Finally: Shindig - a great social Network for Drink Explorers, Cocktail Geeks and Freaks - The Community for Drinkers!


Wohoo ! Finally I found a "Social Network" to my taste. No stupid cat things, no politics, no sports,  no Bullshit.  Some of the "BIG" Social Networks have just become to big and boring. Not "cool" anymore...

But tonight, Nico de Soto was at Le Lion • Bar de Paris and showed me his newest digital playground: a Social Network just to share your drinking experience in great bars with your friends. Its just about Cocktails, Beer, Spirits and Wine - nothing else. And this is what I was looking for!

Shindig - The Community for Drinkers



Go Drink Exploring - Shindig for iPhone from Shindig on Vimeo.


I played around with Shindig tonight and liked it. So I signed up and will start to upload my drinking safaris on Shindig. Why? Because thats one of the only things  I love to share with people from all over the world. Drinking good drinks in good bars and letting others know where you can have a good drink... Thats what Social Media was made for - not for your stupid cats pictures.

If you like to join - download the Shindig Drinking App and look for me as "Joerg Meyer"

Can't wait to see you drink somewhere in the world!

http://www.shindig.me

20 Jul 2014

A Traveling Mixologists needs your help ...

If you know what is behind  THE TRAVELING MIXOLOGISTS, I would like to ask you for help. I just pulled out my old bartenders traveling bag, which I used to use for this events and became a little bit sentimental...

And I realized that I have lost most of the videos and photos I had from our Traveling Mixologists events. I use to store all the videos at sevenload, which used to be the german youtube. But this b********* (swearword) at sevenloads have decided time ago to delete all old content and it looks like I somehow mist this notification. And because of severals mac changes and some harddisk break downs and one thievery I somehow realized that I missed most of the video, photo footage .... damn!

So, I would like to ask you: Do you still have Photos or Videos from our Traveling Mixologists sessions?

If so, I would be very happy if you can send them to me. Email, dropbox, wetransfer or upload to youtube etc... whatever. Please let me know at joerg {at.} jrgmyr.net or any chanel you prefer.

Thank you - looks like I owe you a Basil Smash!


12 Jul 2014

R.I.P Charlie Haden - thank you for your help building my dream

When you build a bar, you need lots of things. You need money for sure. But that is just money. You need time, patience, luck, stainless steel, wood, pipes, light and paint. You need to fight against people. And you need to make a team. You need to find friends for your bar - people who love your  bar. Your day needs 28 hours. You need glasses, shakers, ice and people. You need humor and you need to laugh, best about yourself. And you need music.

And while you build your bar, you need to find the time to sit down, late at night, on your own, and listen to "your" music. You need to day and night dream and imagine how this all will feel when your bar is open and how you will run it. You have to close your eyes and dream it. While listening to "your" music.

When I build my bar Le Lion • Bar de Paris I have very often listen to Charlie Haden. And very often to my favorite Album of all times.  "Night and The City" by Charlie Haden and Kenny Baron, Recorded at the Iridium Jazz Club in NY City in 1996.

I have dreamed with your music for hours, you haven given me great advice gentlemen.

Today I got news that Charlie Haden died. I always had a dream, that one day I will build a Jazz Bar and invite my favorite Players. Charlie Haden and Kenny Baron were top of this "Who to invite" to my Jazz-Bar list. I need to catch up with this dream. The list is becoming shorter. Sorry Mr. Haden - maybe we can catch up on my dream when I am following you.

R.I.P Charlie Haden, and thank you for helping me building my dream.





10 Jul 2014

Happy Birthday Gin Basil Smash



July 10th is the birthday of my Gin Basil Smash - so today this juniper soaked liquid aphrodisiaca is 6 years old - Happy Birthday my friend!

If you love him like I do, feel free to come at 6 pm this evening to Le Lion - Bar de Paris. I will spend a Gin Basil Smash and have sonething I want to show you!

And if you celebrate somewhere else in the world - please send me a picture or video and enjoy a Basil Smash!

See you tonight....

2 Jul 2014

Sommer 2014 - Die fantastische Buttermilch Margarita und fünf weitere Tequila Drinks

Vorgestern hatte ich das Vergnügen einem alten Freund einen Gefallen zu erweisen. Chris Spake war in der Stadt und gab einen Workshop über "seinen" Tequila: Patron. Wir kennen uns nunmehr 6 Jahre, hatten uns lange nicht mehr gesehen, und so war es mir eine Freude, ihm mit ein paar Drinks zur Seite zu stehen.

Ich will ehrlich bleiben: Tequila ist nicht meine größte Leidenschaft. Ich mag Tequila. Nur ist der Löwe nicht gerade ein Schlachtfeld der Agaven-Experimentierfreude. Und so serviere ich in der Regel ein paar gute Tequila Klassiker. Meine Margaritas sind glaube ich durchaus trinkbar, die Tommys ein oft servierter "Everbodies Darling". Die Sazerac-, Old Fashioned- und Negroni Abwandlungen mit Tequila immer wieder gern gemixte Drinks. Und im Boilerman servieren wir,  zu meiner Freude sehr erfolgreich, einen perfekten El Diablo und wie ich befürchte den besten Tequila Sunrise, zumindest im Hamburger Grenzgebiet von Eppendorf zu Eimsbüttel.

Solides, gereiftes Tequila Handwerk sozusagen. Reposado oder wahrscheinlich Añejo Bartending um im Fachjargon zu bleiben. Nun hat Chris die Schulung natürlich nicht für mich alleine abgehalten sondern hat viele geschätzte Bar Kollegen aus der Hansestadt ins THE GEORGE Hotel eingeladen. Somit stieg der Anspruch.

Sechs Drinks wollte ich der Bartender Crowd an Ihrem freien Tag servieren. Eine Margarita, klar. Denn schließlich braucht jeder Tequila sein eigenes Margarita Rezept. Und eine Art Espresso Martini mit Patron Silver und Patron XO. Denn ich halte den XO von Patron für einen der Besten Kaffee Liköre am Markt (das es glaube ich auch der "Kostenintensivste" ist,... tja, was soll ich sagen). Außerdem freute ich mich schon diebisch darauf, diesen ausgesuchtem Kreis von Top Bartendern der Hansestadt meine Interpretation eines El Diablo und Tequila Sunrise zu servieren.

Aber irgendwie fehlten mir noch zwei Drinks. Und diebische Freude und beste Margarita hin und her. Irgendwas "Neues" musste "ran". Zwei Tequila Drinks mit denen ich die Bartender Bande noch ein wenig beeindrucken kann. Reaktionen a la "Kerl, der Meyer ist doch noch nicht so alt wie er aussieht" waren das geplante Ziel. Da halft nur eins: Ich brauchte professionelle Hilfe. Ich wandte mich an die Perle des Löwen. Nein: damit ist jetzt nicht Mario gemeint!

Von der bezaubernden Bettina Kupsa ist hier die Rede. Bettina ist dem Agaven Destillat deutlich mehr zugewandt als ich. Und ich hatte Hoffnung das Bettina mir mit zwei vermeintlich kreativen Drinks unter die Arme greifen könnte Natürlich wurde meine Hoffnung nicht enttäuscht und alle Erwartungen übertroffen. Wir reden hier schließlich von Bettina Kupsa!

Um mich hier nicht weiter in langen Ausführungen und schlechter Orthographie zu verlieren: Bettina hat mir ein Killer-Sommer-Tequila-Drink-Rezept frei Haus geliefert. Und einen sehr gutes Añejo Rezept sozusagen obendrauf. Zweimal oberstes Tequila Brett. Beide Drinks von Ihre kreiert und von mir gestohlen. Soviel Aufrichtigkeit muss sein. Und die Buttermilch Margarita ist ein Wahnsinns Drink. Soviel steht fest. Also, werden Sie langsam nervös? Verspüren Sie das Verlangen die Tequila Flaschen aus Ihrer Homebar hervorzuholen und Buttermilch auf den Einkaufszettel zu schreiben? Das ist gut! Dann will ich sie nicht länger auf die Folter spannen.


Achtung: Wahnsinns-Sommer-Drink:

Buttermilch Margarita (von Bettina Kupsa)
  • 60 ml Reposado Tequila  (wir haben es auch mit Añejo gemixt - ebenfalls klasse!)
  • 30 ml Buttermilch
  • 20 ml frischer Limettensaft
  • 10 ml frischer Zitronensaft
  • 20 ml Agavensirup
  • 1 Barlöffel Quittengelee
  • Shake, Strain, in der Cocktailschale servieren

 und fünf weitere Tequila Drinks:
Agapita (von Bettina Kupsa)
  • 60 ml Añejo oder aber Extra Añejo Tequila 
  • 10 ml Oregat von Maison Meneau (alles andere ist halbe Höhe...)
  • 20 ml Limettensaft
  • 2 Barlöffel Pflaumenmus
  • Shake, Strain, im Tumbler auf großen Eisstück servieren. 

"No Salt on my Rim" Margarita*
  • 70 ml Patron Silver
  • 25 ml Patron Citronge
  • 15 ml frischer Limettensaft
  • Shake, Strain, in der Cocktailschale servieren
  *Anmerkung: Diese Variante schmeckt in Bezug auf Patron Silver dem selbstverliebten Autor sehr gut. Man schmeckt viel Tequila.  Nach seiner Erfahrung ruiniert nahezu jeder Salzrand eine anständige Margarita. Man sollte Ihn in der Regel weglassen oder aber das ganze perfektionieren. Weniger ist mehr. Und bröckelnde Salzklümpchen in einer Margarita mit fantastischen Tequila ruinieren den Drink. Wer sich in der Jungend die eine oder andere Synopse mit Mixto, Salz und Zitrone aus dem Kopf gebrannt hat, mag da Jugenderinnerungen haben. Noch lange kein Grund grundsätzliche jede Margarita mit Salz zu versauen. Frischer Limettensaft hingegen ist oberste Pflicht.  Grundsätzlich ist der Autor kein Freund von Cointreau oder Grand Marnier in einer Margarita. Ein ordentlicher Orange Curacao hingegen liefert in der Regel eine gute Margarita. Der ebenfalls aus dem Hause Patron stammende Patron Citronge Orange Likör ist eine interessante, wenn auch nicht ganz günstige, Variante.  
 
CAFE DE OLLA (Mexikanischer Kaffee - dicker Kellner Style)*
  • 50 ml Patron Silver
  • 25 ml Patron XO Kaffee Likör
  • Shake, Strain, in der Cocktailschale servieren
  *Die Variante zwei zu eins (Tequila zu XO) mag dem geübten Tequila Freund eine gelunge Mischung sein. Für einen legeren Frühstückstrunk kann der Tequilla Anteil auch auf den gleichen Anteil wie der XO reduziert werden. Eine Spur Puderzucker oder ein wenig Eisweiss geben eine ansehbare Schaumkrone.

El Diablo (Boilerman Style)
  • 50 ml blanco Tequila
  • 15 ml Creme de Cassis
  • 10 ml frischer Limettensaft
  • 50 ml kaltes Ginger Ale
  • im Highball Glas auf Eis vorsichtig verrühren, Limetten Achtel zur Dekoration

Tequila Sunrise (aus dem Handbuch der Highballer Association) *
  • 50 ml Añejo oder Extra Añejo Tequila
  • 15 ml Darbo Granatapfel Sirup
  • 10 ml frischer Limetten Saft
  • 50 ml frischer Orangensaft
  • im Highball Glas auf Eis vorsichtig verrühren,  ich plädiere für End-80er Deko: Maraschino Kirsche mit Orangenscheibe, schön aufgespießt. 
  *Ein Añejo, besser noch ein Extra Añejos geben wunderbare Vanille Aromen. Wer hier Grenadine verwendet, gehört öffentlich an den Pranger gestellt. Darbo Granatapfel ist hier die Benchmark.  Krampfhafte "Sunrise" Effekte im Glas zu bauen, war in den "Achtzigern" Pflicht. Man verschone mich mit diesem gequälten Mist. Ich bevorzuge einen guten Drink.






5 Jun 2014

Another Limited Edition by Tanqueray: OLD TOM Gin - Why I will not stock it...

today I received a phone call from a very nice gentleman, responsible for DIAGEO RESERVE BRANDS, here in Hamburg.

"Joerg, I would like to inform you, that we will release Tanqueray OLD TOM Gin in the next few days in germany. It is a classic OLD TOM Gin, a modern interpretation of an old recipe by Charles Tanqueray, developed by great Master Distiller Tom Nichols, sweetened and flavoured with fine extracts of fresh pineapple and botanicals. It is a limited edition like Malacca. If you like too, you can subscribe for 30 bottles per bar, making 60 together for Le Lion and THE BOILERMAN BAR. Price will be around 32,50 € per liter. 100.000 bottles will be done globally. Should I put you up for 60 bottles on the list?

Great that this guy asking me and for sure, what great Tom Nichols touches, will taste good.

But I was thinking: I its the same conditions like for  Tanqueray Malacca a little ago. At the Malacca release I had the change to subscribe for 60 bottles for around 30 € per 1 ltr. bottle. Which I did. Malacca should be 100.000 bottles globally and 6000 only for germany. Thats what DIAGEO announced at this time. Malacca came out and in 24 hours you found a lot of online offers on +100,00 €. Also in web-shops which used to be serious before. WTF. Why did serious traders risk their credibility for a few Euros? Over weeks the price got down to 60,-€  later 50,- € per bottle.

Today, you still see bottles of Malacca, most around 50,- € to 60,- €.  The funny thing: you still find them in posh german supermarkets- Yes:  „S U P E R MA R K E T S“!

In the beginning, at least from my international voices of DIAGEO, Malacca was announced to me as on ON TRADE present for the bartenders. I really did like this idea. But DIAGEO has no direct ON TRADE channels in germany, so they had to deliver „you“ this ON TRADE „bartender“- bottles via a trader.

For sure this traders wanted some bottles as well. But if you asked me, the idea of an on-trade present for bartenders and owners was going in germany in the totally wrong direction over time. Malacca became a playground and a speculation for traders and off trade. The idea of this limited edition in my opinion got wrong.

I like Malacca, also the remake, and I still have a few bottles form my 60th left. So if I want this great Malacca „Martini“ I just put healthy 2-3 oz of Malacca over ice and stir it to death, ice cold. Only the shadow of vermouth and bitters over the glass, no drops inside. Malacca neat,  Martini Style, is the way I love this Gin. It does not work for me in a Gin & Tonic. I think for 30,- € a ltr. bottle its a good gin with a fun story. I think I would not pay +50,- € for it. The great idea as a limited EDITION for Bars and Tenders failed somehow - thats a shame.

A little time in the Gin Craze later, DIAGEO now releases another LIMITED EDITION. But it did not attract me at all. I will not preorder my 60 bottles for a special price. Even if I have not tasted the Gin yet. Only because of I do not like the idea behind it. I don’t need another „pseudo“ Limited Edition. Also I think: Tanqueray Malacca had a great story behind, at Tanqueray OLD TOM there is no story yet. (Hello Marketing: Time to create one!)

If I like the taste,  I might buy me a bottle in the store and mix me a Ramos Gin Fizz with it. Maybe it will end up in the trade for +40 - +50 € and more again. But I will not play this game anymore.

To me DIAGEO/Tanqueray has lost a little bit of his credibility for LIMITED EDITIONS. I love Tanqueray and we sell around +500 bottles a year in my bars. Its a great Gin with a great value for money. 47% Vol. crisp, clear, strong. ( please play "GOD SAVE THE QUEEN" right know on some devices - feel free to use the Sex Pistols Version)

For sure, I can understand one of the biggest global players of our industry. The mass market is not always fun, at least margin wise. And if I hear the upcoming rumours that some people inside this player think about lowering the ABV of serious good old Tanqueray from 47% Vol. to 40% Vol. to "compete more successful" with Bombay Sapphire (who also lost his "style" in going from 47% Vol. to bad and boring 40%Vol.)  - man, than mass market also frightens me!

Next to limited Editions DIAGEO started to „buy in“ into artisanal, craft distilleries and producers via DISTILL VENTURES. Like into the new german vermouth brand BELSAZAR which they just have partnered up with. And they hide it quite well. Why? Something wrong with heritage?

For sure: "Limited Editions" and "Artisanal /Craft" sounds awesome. But for me, at the end of the day, I like a good product for a reasonable price with no blown up marketing story. Like Tanqueray London Dry Gin. No Limited Edition anymore, no OLD TOM needed.

Maybe the influence from MALT Whiskey has infected some brilliant heads at DIAGEO. People in the Whiskey World play this boring "Limited Edition" Game to death. In my opinion its often stupid and boring. Not needed for a serious old skool gin.

I need a T&T right now...

Interview with Jeff Beachbum Berry on his new bar LATITUDE 29 in New Orleans


28 May 2014

How Gary Vaynerchuck will change the restaurant / bar world - New RESY app is game changing

I just read an interessting article on eater.com about RESY - a new restaurant reservation app made by Gary Vaynerchuk and Ben Leventhal.  Open Table, is maybee the most popular restaurant reservation system in europe this day.  And many of this systems poping up. Buthopefully this system will change now. Thanks to Resy.com.  I 100% love the idea behind Gary's App. It is game changing. I promise!

In a short way: The Restaurant is not paying a fee for the reservation system. No - its the other side arround: Guests pay for good tables in great retaurants. For sure, this has to start in a place like NY. This will only work in a city where cool people are willing to spend extra money to get a good table in a good restauratn last minute. And this is game changing to me and I love the way Gary and Ben think about this ... go, read the article.

I hope, this idea will become popular in europe as well.  I love it. I love the thinking behind it. Well done Gary and Ben !


www.resy.com



21 May 2014

Interview with Vince from the Bartender Journey Podcast

A few weeks ago I discovered a great podcast - called the bartender journey - done by two great bartenders from the New York Area: Vince and Vano. While I was in Moscow I had the please to give Vince a Skype interview. P.S. You find the Bartender Journey also as a podcast on itunes.



Part one is about Le Lion, a little bit about our philosophy and the way which bartender we like to employ.




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Second Part is about the Bacardi Legacy and the Club de Cantineros



Enjoy!

19 May 2014

Inviatation to the Bar Symposium Warsaw and a little rant on the liquid brands of poland

Dear Bartenders, dear friends of the liquid world,

an inviatation and a little rant on the liquid brands from poland.




Never forget: Brands need Bartender - Bartender do not need brands !

So please join us for agreat come together and experience exchange, at least the most Rock 'n Roll barshow of 2014 on the 26th and 27th of may in warsaw. Infos: http://www.barsymposium.pl

Here is the schedule:

BAR SYMPOSIUM WARSZAWA 2014

Poniedziałek 26 maja 2014 / Monday 26th May 2014

12:00 Otwarcie BSW 2013

12:30 – 13:15 - Leszek Stachura – "Be Seducive" - Body language in a bartenders' life.

13:45 – 14:15 - Steve Schneider - Three-Dimensional Bartending.

14:45 – 15:30 - Adam Grądziel & Jakub Kozłowski - Wejście Z Buta - Od Pisklaka Do Koguta

- czyli o tym, jak doszło do Pierwszego Piania na Kruczej.

16:00 – 16:45 - Joerg Meyer – The history of highballs.





 
Wtorek 27 maja 2014 / Tuesday 27th May 2014

12:00 Otwarcie BSW 2013

12:30 – 13:15 - Joerg Meyer – The Boilerman Bar.

13:45 – 14:15 - Marcin Wójciak - Coffee in Good Spirits, parę słów o kawowych cocktailach.

14:45 – 15:30 - Alastair Burgess & Julian Zerressen – How to grow a successful business.

16:00 – 16:45 - Alex Kratena – Nothing is original.

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Update: a few hours after we put this little "rant" online . a few brands called Tomek and joint it to support Bar Symposium Warsaw ... looks liek will will have Champagne instead of Prosecco.

Thanks to all the Supporters