tag:blogger.com,1999:blog-56300815970308903682024-03-06T12:00:26.735-08:00Inside the Blood BankRambling thoughts from the drink-slingers at RangeUnknownnoreply@blogger.comBlogger23125tag:blogger.com,1999:blog-5630081597030890368.post-21201428690511755262010-06-23T15:49:00.000-07:002010-06-23T16:06:04.802-07:00Hold please...<div align="justify">Greetings to those of you who still check the ol' Blood Bank now and again. Apologies for the inactivity, but ever since I took over the bar manager position I've been putting all my efforts into the actual physical bar rather than the blog. Somehow, making sure everything is running smoothly seems more important that reporting on what's going on. Eventually I plan to pick up the pace, but for now consider this blog on hold. Same goes for the Cocktail of the Day page. I'm considering jumping into the world of Twitter and tweeting the Cocktail of the Day, but I can't promise anything. I'm not really excited about the concept of "tweeting", but maybe it's just the word "tweet". </div><div align="justify"></div><div align="justify"><br /><br />I do want to welcome our talented new bartenders Leah (from Foreign Cinema) and Tayler (from Clock Bar), and welcome back the always creative and hilarious Mike! Mike will be here for the summer, but will return to Paris to reunite with his wife in September. Come and say hi while he's here!</div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><br /><br />Until then...</div><div align="justify"></div><div align="justify">Hold please... </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5630081597030890368.post-63592286791634440602010-04-11T12:10:00.000-07:002010-04-12T12:52:45.568-07:00Bye-bye Brookie...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdExpWX11W4hkQtzO2pO8xTAucKtghyphenhyphenRJ4uBrLK_w_GYUsi9ZuRQeqwjpbXW40Ggsw_DaSHgRw5Vprfx7Cup6yOkXLQ8g6r1diNVEnq0GQWjG5sW93nJofO3xi6E8OO5yjVhIlhg5hk57/s1600/Brooke1.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458963589433846194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdExpWX11W4hkQtzO2pO8xTAucKtghyphenhyphenRJ4uBrLK_w_GYUsi9ZuRQeqwjpbXW40Ggsw_DaSHgRw5Vprfx7Cup6yOkXLQ8g6r1diNVEnq0GQWjG5sW93nJofO3xi6E8OO5yjVhIlhg5hk57/s320/Brooke1.jpg" /></a><br /><div align="justify">Sad to say, but Range is losing our <span id="SPELLING_ERROR_0" class="blsp-spelling-error">rockstar</span> bartender and manager. This June, Brooke will be teaming up with the good people at Boulevard to open up Prospect, which will be serving up seasonal American fare, and offer a lounge that’s almost triple the seating capacity of Range’s bar. Brooke will be creating a cocktail program featuring seasonal cocktails, but will be decidedly more classics-driven than the list at Range. She also plans to include new classics from select bartenders around the city, so don’t be surprised if you see a beverage created by Carlos <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Yturria</span>, Dominic <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Venegas</span>, or Thad <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Vogler</span>. You might even see a cocktail from the current Range drink-<span id="SPELLING_ERROR_4" class="blsp-spelling-error">slingers</span>.</div><br /><div align="justify"><br />Brooke has been at Range for three years, been the bar manager for the last two, and has done an amazing job with the cocktail program. Range has always been known for great cocktails, but I think that Brooke brought the list to a whole new level. The Evergreen, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Kokomo</span>, Can Can, Vicious Circle, <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Kamilia</span>, Walnut Grove, and the always-raved-about Vin <span id="SPELLING_ERROR_7" class="blsp-spelling-error">de</span> <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Pamplemousse</span> are all Brooke’s creations, and we will miss her creative flair behind the bar. Brooke is always seeking out ingredients beyond what is sitting on the shelves of the back bar, and we now use so many house-made bitters, infusions, shrubs and syrups that we can always offer something delicious that can’t quite be duplicated anywhere else. For this we have Brooke to thank. I could go on and on, but it’s beginning to sound more like a eulogy than I intended. Suffice it to say that we love Brooke and are going to miss her. </div><br /><div align="justify"><br />Brooke’s last night at Range will be <strong>Friday, April 16<span id="SPELLING_ERROR_9" class="blsp-spelling-error">th</span></strong>, and I guarantee it will be a <span id="SPELLING_ERROR_10" class="blsp-spelling-error">doozy</span>! Come in and see her smiley face and listen to her call out her signature "<span id="SPELLING_ERROR_11" class="blsp-spelling-error">wa</span>-<span id="SPELLING_ERROR_12" class="blsp-spelling-error">HOOOO</span>!" all night, as we shake up some delightful libations. We’re changing the cocktails to either American Gladiator names or classic rock song titles, so you know it’s going to be wacky.<br /><br /> </div><div align="justify"></div><div align="justify"></div><div align="justify"><strong><span style="font-size:130%;">(Editor's note: I originally posted Friday, April 19<span id="SPELLING_ERROR_13" class="blsp-spelling-error">th</span>, which isn't a real date. The correct date is Friday, April 16<span id="SPELLING_ERROR_14" class="blsp-spelling-error">th</span>. Thanks <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Fil</span>!!)</span></strong></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5630081597030890368.post-91997719794964366712010-03-06T15:09:00.000-08:002010-03-10T14:55:32.132-08:00Guava Time!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9QwtMsfNjvLKmmTBRd3UzvEEvt_BuoZIAsqAJRcIa6tGhv3gXhOhAVP15mCS7RkjjPUgKiL48wRxbELz6Gb2ERn3eJVrP9MtUJM86Y-Ns2qAiI29t9rEGg2ZgR5Mj1J7bNLb9xgiJYmu/s1600-h/IMG_3285.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 300px; FLOAT: right; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5445671291052565298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9QwtMsfNjvLKmmTBRd3UzvEEvt_BuoZIAsqAJRcIa6tGhv3gXhOhAVP15mCS7RkjjPUgKiL48wRxbELz6Gb2ERn3eJVrP9MtUJM86Y-Ns2qAiI29t9rEGg2ZgR5Mj1J7bNLb9xgiJYmu/s400/IMG_3285.JPG" /></a> <div><div><div align="justify">The signs are everywhere: The sun is setting closer to 6:00 than 5:00; daytime highs are a few degrees warmer, and citrus is now taking up a little less room on the produce shelves. Spring is coming, but before it's here, we're taking advantage of the last of the winter fruits. Chef West was kind enough to get us some of the only California Guavas available, thanks to the nice folks at <a href="http://www.cuesa.org/markets/farmers/farm_11.php">Brokaw Nursery</a>. As you can see from the picture, these are not the pink-fleshed guavas more commonly seen, but instead are pale yellow, and have an almost pear-like texture. The flavor is mildly sweet, but the fragrance is incredible. When we get them in we have to let some of them ripen at room temperature, and their smell fills the restaurant. We came up with an elegant, clean cocktail to highlight the guava goodness.</div><div align="justify"></div><br /><div align="justify"><span style="font-size:130%;color:#ffff00;">Kamilia</span></div><div><span style="color:#ffff99;">2 oz. Pueblo Viejo silver tequila</span></div><div><span style="color:#ffff99;">1/4 of a guava</span></div><div><span style="color:#ffff99;">1/2 oz. lime juice</span></div><div><span style="color:#ffff99;">1/4 oz. agave nectar</span></div><div><span style="color:#ffff99;">3/4 oz pineapple gum syrup</span></div><div><span style="color:#ffff99;"></span></div><br /><div>Muddle the guava, combine ingredients and shake. Fine-strain into a cocktail glass. No garnish.</div><div></div></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5630081597030890368.post-41668701819510889472010-02-20T12:18:00.000-08:002010-02-20T14:52:14.946-08:00Agave love<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhjd5as3lj6m5Pp1CKpxpUYUF9W5wtrYNs_tS0Gmj70q10UhfuxoJWylfmmb2gkHbEl9913mhoCm09ALcWhl4d4t0f_Yc8buDTBfqcU1fcmeB_EHknphUUZW2RZyZwOHpYcrIjAWYAsak/s1600-h/IMG_3261.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440432828442175202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhjd5as3lj6m5Pp1CKpxpUYUF9W5wtrYNs_tS0Gmj70q10UhfuxoJWylfmmb2gkHbEl9913mhoCm09ALcWhl4d4t0f_Yc8buDTBfqcU1fcmeB_EHknphUUZW2RZyZwOHpYcrIjAWYAsak/s320/IMG_3261.JPG" /></a> <div><span style="color:#ffcc33;">Sample greeting here at Range:</span></div><br /><div><span style="color:#ffcc00;"></span></div><div><span style="font-size:85%;color:#ffcc00;"><span style="color:#ffffff;"><strong>Bartender</strong>:</span> "Hey, how's it going tonight? Our featured cocktail is called "The Hothouse", and it has Pueblo <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Viejo</span> silver tequila, basil..."</span></div><div><span style="font-size:85%;color:#ffcc00;"></span></div><br /><div><span style="font-size:85%;color:#ffcc00;"><strong><span style="color:#ffffff;">Thirsty Guest:</span></strong> "Ugh... you can stop right there. I can't do tequila".</span></div><br /><div></div><br /><div align="justify">Whenever our cocktail of the day features tequila, we are met with extreme reactions. Sure, many people get a twinkle in their eye and order it before we finish listing the ingredients, but often we hear something like the above comment. It makes sense, considering how many people have had ridiculously excessive, somewhat blurry, <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">severely</span> humiliating, dry-heave-inducing experiences centering around shots of cheap tequila. I won't get brand-specific here, but the "gold" it claims to be is really just caramel coloring, and who <em>knows</em> what they used instead of Agave. Fortunately, the <span id="SPELLING_ERROR_2" class="blsp-spelling-error">tequilaphiles</span> are beginning to outnumber the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">tequilaphobes</span>, and that's due primarily to the fact that there are so many great tequilas now available in the U.S. </div><br /><div align="justify"></div><br /><div align="justify">We just added <strong><span style="color:#cc9933;">Fortaleza <span id="SPELLING_ERROR_4" class="blsp-spelling-error">reposado</span></span></strong> to our tequila arsenal, and man, is it tasty! Lots of vanilla and a hint of cardamom on the nose, with minimal alcohol-fume heat. The <span id="SPELLING_ERROR_5" class="blsp-spelling-error">mouthfeel</span> is silky and has ample agave-honey on the palate, with a light wood, medium-bright mineral finish. This is a great sipper, but it has enough backbone to make a smooth margarita as well. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5630081597030890368.post-34279100001126047652010-02-12T13:14:00.000-08:002010-02-12T13:56:19.579-08:00Good Luck Olyn!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3B8P-hT72a8oi7hlxcY75HU-4tsthdwL8XnBD3a0WmOSWrJ_aiNPA7ne4c966gnavS89qOIYGwwoEJOYYbm4TRIOGMrMwT-gx0QQo0n-ulnyH6ZHGt0Pwl3aow02XIfJNqGPdFxsUTcM/s1600-h/Olyn3.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 213px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5437472240149669714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3B8P-hT72a8oi7hlxcY75HU-4tsthdwL8XnBD3a0WmOSWrJ_aiNPA7ne4c966gnavS89qOIYGwwoEJOYYbm4TRIOGMrMwT-gx0QQo0n-ulnyH6ZHGt0Pwl3aow02XIfJNqGPdFxsUTcM/s320/Olyn3.jpg" /></a> <div align="justify">I'm a little late in posting this, but last month our good friend and <span id="SPELLING_ERROR_0" class="blsp-spelling-error">barback</span>, <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Olyn</span>, left Range to concentrate on school and web design. <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Olyn</span> is a great guy with a wry sense of humor and a deep appreciation for the great outdoors. In fact, I followed his advice last summer and spent five days in <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Malakoff</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Diggins</span> State Park, which is about 50 miles northwest of Lake Tahoe. We had a fantastic time, and have <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Olyn</span> to thank. </div><div align="justify"></div><div></div><div>Cheers, buddy!<br /><br /></div><div></div><div></div><div></div><div align="justify">P.S. Just to tie this all in with cocktails, here's a little tip for all you campers out there: Metal water bottles make excellent cocktail shakers, particularly for making frosty margaritas. I squeeze and freeze my lime juice before leaving home, just to save space. Measure the tequila and agave nectar, chip off a little frozen juice, toss in a <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">hand full</span> of ice, close the lid and shake. Pour entire contents into a couple of camping mugs and <span id="SPELLING_ERROR_7" class="blsp-spelling-error">shazam</span>... delicious post-hike refreshments! </div><div align="justify"></div><div align="justify"><br /><br /><span style="color:#66ff99;"><strong><span style="color:#33cc00;">Camping Margarita</span> </strong></span></div><div align="justify"></div><div align="justify"><em><span style="font-size:85%;color:#99ff99;">6 oz. reposado tequila</span></em></div><div align="justify"><em><span style="font-size:85%;color:#99ff99;">2 oz. lime juice</span></em></div><div align="justify"><em><span style="font-size:85%;color:#99ff99;">1 oz. agave nectar (cut 1:1 with water)</span></em></div><div align="justify"><em><span style="font-size:85%;color:#99ff99;"></span></em></div><div align="justify"><em><span style="font-size:85%;color:#99ff99;">Serves two.</span></em></div><div align="justify"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5630081597030890368.post-70239276699289765962010-01-29T16:12:00.000-08:002010-01-31T13:08:23.990-08:00El Niño--- And Other Excuses<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeXkIOOcSCxBpidE1-G48IDWAheZKKSL71K2dg-Mx1fSMAC1mAd_1lM2eXF0k_t8Lf_NZLVByR59mdUjIA384_YhzLo4ZsDaioLHKW8jDOTrdM_yg7HfqASfLkTWeU0N2BNHShkHJ-pk4/s1600-h/IMG_3244.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432568641894260818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeXkIOOcSCxBpidE1-G48IDWAheZKKSL71K2dg-Mx1fSMAC1mAd_1lM2eXF0k_t8Lf_NZLVByR59mdUjIA384_YhzLo4ZsDaioLHKW8jDOTrdM_yg7HfqASfLkTWeU0N2BNHShkHJ-pk4/s320/IMG_3244.JPG" /></a> <div align="justify">Sincerest apologies for the three-month gap in blog entries. Somehow we got caught up the holidays and time just flew by. So what’s the excuse for January, you ask? Rain. Lots and lots of rain. El Niño has descended upon us once again, and our fine city has become the soggy, gray mess that non-San Franciscans probably envision. You would think that gloomy weather would be perfect for writing, but for some reason, that hasn’t been the case. It has, however, been the perfect weather for drinking bourbon, and that, my friends, has been mighty fine. In fact, one could go so far as to declare the cold months of December and January, Brown Booze Season. Sure, Mother Nature says it’s citrus season, but one can only eat so many blood oranges, tangerines, and grapefruits.</div><br /><div align="justify">Here at Range we have been bringing our love for brown liquor together with the abundant citrus to make some delightful beverages. Recently, our dear friends Anita and Cameron came into Range and brought us a bag of bergamots for use in our next batch of <a href="http://somethingisinthebloodbank.blogspot.com/2009/08/vin-dorange.html">vin d’orange</a>. We didn’t get to use them for that purpose, but we did start experimenting with them, and we’re pretty happy with the results. The menu now features The B-Line (pictured here), which takes the Range classic, Third Rail one step higher.<br /><br /><strong><br /><span style="font-size:130%;color:#ff9900;">The B-Line</span></strong><span style="font-size:130%;"><br /></span>1 ½ oz. Bulleit Bourbon<br />¾ oz. Lillet<br />1 oz. bergamot juice<br />½ oz honey<br />small chunk of skin-on orange<br />2 dashes of Angostura orange bitters<br /></div><br /><div align="justify"><em><span style="font-size:85%;">Place the chunk of orange into the pint glass and add the bitters. Combine ingredients and shake for about 10 seconds. Fine strain into a cocktail glass and garnish with a long orange twist.</span></em></div><em><span style="font-size:85%;"><br /><div align="justify"></span></em></div>Come in soon and try one! We’re also perfecting a blood orange cocktail that will go on next week. Also, check out Anita and Cameron’s blog, <a href="http://marriedwithdinner.com/">Married With Dinner</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5630081597030890368.post-62362551567802544602009-10-22T15:34:00.000-07:002009-10-22T16:28:40.017-07:00The Blog Turns 100!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3g8AP45TfdOBu1SJTEDshrGnEF40EOXKywe0XcUDDn_kjQPWvePsOY0Hx_JFtfwM_VS2n2KhyphenhyphenkdCmUZoPJdoxnZJlokp85onua0pbxlZwS0LGV1UmeXPjVK_1rq1a1tKuqjp03bmGwfqG/s1600-h/Warhol+cocktail+invert.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395568810214774162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3g8AP45TfdOBu1SJTEDshrGnEF40EOXKywe0XcUDDn_kjQPWvePsOY0Hx_JFtfwM_VS2n2KhyphenhyphenkdCmUZoPJdoxnZJlokp85onua0pbxlZwS0LGV1UmeXPjVK_1rq1a1tKuqjp03bmGwfqG/s320/Warhol+cocktail+invert.jpg" /></a><br /><div><div><div><div><div align="justify">One hundred <em><strong>cocktails</strong></em>, to be honest and <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">accurate</span>. We've missed a few days here and there, but this week we have officially entered our one hundredth cocktail of the day (or "C.O.D." in <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Rangespeak</span>). It's a nice little milestone, and we're proud to offer you all a daily peek into our humble <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">apothecary</span> shop. If you haven't already checked out the cocktail archives, just click on the "Cocktail of the Day" link in the upper left corner of the screen. We also encourage you to dig through the list and find something you just <em>have</em> to try. As long as it's not too seasonally specific (the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Sungold</span> Zinger, for example) we'll be happy to recreate whatever you want. The sad thing is, if these drinks don't make it onto the cocktail list, they may never be made again. </div></div><br /><div></div><div></div><div><div><br /><br /></div><br /><br /><p align="justify">Apparently Andy Warhol's fifteen minutes apply to cocktails, too.</p></div></div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5630081597030890368.post-53909391955919527002009-09-22T15:00:00.000-07:002009-10-23T02:09:11.215-07:00The Name Game<div align="justify"><span style="font-size:130%;"><strong>Manhattan.</strong></span></div><div align="justify"><span style="font-size:130%;"><strong>The Last Word.</strong></span></div><div align="justify"><span style="font-size:130%;"><strong>Corpse Reviver #2.</strong></span></div><div align="justify"></div><div align="justify"><br />If you are a fan of cocktails, you know these classics. Chances are, you not only know the ingredients and have a relationship with their effects, but you likely have some sort of association with their names. The Manhattan is (dare I say it), the most masculine combination of ingredients one can pour into a cocktail glass. The first three letters are M-A-N, for <span id="SPELLING_ERROR_0" class="blsp-spelling-error">godsake</span>, and would anyone dare label the <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">borough</span> of Manhattan as dainty?<br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify">The Last Word? Sounds like your epic search for the ideal cocktail is over. That's that. End of story. Or perhaps the name is a warning? Either way it's evocative. Makes you ask, "Exactly what am I in for?"<br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify">Do we even need to discuss <a href="http://cocktailsoftheday.blogspot.com/2009/10/corpse-reviver-2.html">Corpse Reviver #2</a>? If this name doesn't make you stop and ponder, you are way too jaded, my friend! When I first heard of this, my first thought was: Corpse Reviver NUMBER <em>TWO</em>? What the hell was number one?<br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify">As you know, here at Range we create a new cocktail every night--- which if you're counting, that's roughly 357 drinks per year--- and I'd have to say that we have an easier time coming up with the ingredients than we do the names. We don't always dig deep to find the names (see: "Peach <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Daiquiri</span>" October 18, 2009), and sometimes we try too hard. For example, my first cocktail to make it on the list was "Oberon", which had pears, thyme, lemon and 209 gin. In Shakespeare's Midsummer Night's Dream, the fairies sleep in thyme, and Oberon is their king. Ta-<span id="SPELLING_ERROR_3" class="blsp-spelling-error">dah</span>... Yeah, I tried too hard on that one. If it takes more than a sentence or two to explain the name, or if you're mining Shakespeare, perhaps it's time to find a different name.<br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify">One exception is the "1794", created by former Range bartender, Dominic <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Venegas</span>. The name refers to the Whiskey Rebellion of 1794 in which (among other things) small farmer/distillers were taxed at a higher rate than were large farmer/distillers, and the results were ugly. At this time rye was the predominant grain used to make whiskey, but because the taxing region excluded parts of what are now <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Tennessee</span> and Kentucky, the distillers of that region started producing more of what we now call Bourbon, which is made primarily from corn. The "1794" features Old <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Overholt</span> rye in honor of the original American whiskey. Sure, this explanation takes a minute or two, but it's actually interesting.<br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify">Same goes for the "<span id="SPELLING_ERROR_7" class="blsp-spelling-error">Zyzzyva</span>", created by our own Brooke Aurthur. This cocktail is a take on the aforementioned "Last Word" cocktail, and as such, we used the last word in the dictionary as the name. Sadly, a <span id="SPELLING_ERROR_8" class="blsp-spelling-error">zyzzyva</span> is an African weevil that is fond of palm trees, so the reference is purely linguistic. Oh, and hostess Serena <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Burman</span> thought up the name, so thank her some time.<br /><br /></div><div align="justify"></div><div align="justify"><span style="font-size:180%;"></span></div><div align="justify"><span style="font-size:180%;"></span></div><div align="justify"><span style="font-size:180%;color:#cc0000;">1794</span></div><div align="justify"><span style="color:#cc0000;">1 1/2 oz. Old <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Overholt</span> rye whiskey</span></div><div align="justify"><span style="color:#cc0000;">1 oz. <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Campari</span></span></div><div align="justify"><span style="color:#cc0000;">3/4 oz. <span id="SPELLING_ERROR_12" class="blsp-spelling-error">Punt y Mes </span></span></div><div align="justify"><span style="color:#cc0000;"></span></div><div align="justify"><em><span style="font-size:85%;"><br /><span style="color:#cc0000;">Stir ingredients <span id="SPELLING_ERROR_13" class="blsp-spelling-error">until</span> chilled, and strain into a cocktail glass. Flame a chip of orange zest over the top and drop into the drink.</span></span></em></div><div align="justify"></div><div align="justify"><span id="SPELLING_ERROR_14" class="blsp-spelling-error"><span style="font-size:180%;"><br /><span style="color:#ffcc99;">Zyzzyva</span></span></span></div><div align="justify"><span style="color:#ffcc99;">1 1/2 oz. Miller's gin</span></div><div align="justify"><span style="color:#ffcc99;">1/2 oz. Yellow Chartreuse</span></div><div align="justify"><span style="color:#ffcc99;">1/2 oz. Marie <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Brizard</span> <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Apry</span></span></div><div align="justify"><span style="color:#ffcc99;">1/2 oz. lime juice</span></div><div align="justify"><span style="color:#ffcc99;"></span></div><div align="justify"><em><span style="font-size:85%;"><br /><br /><span style="color:#ffcc99;">Shake ingredients and fine strain into a cocktail glass. No garnish needed.</span></span></em></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5630081597030890368.post-49259698383963502572009-09-01T09:31:00.000-07:002009-09-01T10:41:16.769-07:00Eli in Africa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOTcb4hOAriCvUhomvSczN3tozccCuR_KWLqr4UOW9_tJN-ukwWJUvsczOk3FQxMd6kDbMueCm9G5G30ABNLdD-i5JHRthM3WBOdw49pwGeezgc90pw42JPMQGyhDdZixpMWBpcQO28oI/s1600-h/Map-KenyaEli.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 298px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5376551790677477186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOTcb4hOAriCvUhomvSczN3tozccCuR_KWLqr4UOW9_tJN-ukwWJUvsczOk3FQxMd6kDbMueCm9G5G30ABNLdD-i5JHRthM3WBOdw49pwGeezgc90pw42JPMQGyhDdZixpMWBpcQO28oI/s320/Map-KenyaEli.jpg" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRM_fA4VpMev0v-e3uc1i0I648q3bOXRtK4S74_-8_Vr6I43Amj95ZSy4uUNjvBw64ROL8JRkeLrDK5DKn0RtP_-Q9dkRD0oh8BvAuzcPjw8QCRxyfgR8eFG-lwWedo4Yf4kP8Jz-jq94/s1600-h/Map-Kenya.jpg"></a><div align="justify">It's been just about two months since Eli's final night at Range, and he's now officially in Kenya. Well... he might be in Uganda, but he's most certainly in East Africa. We all miss you, Mr. <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Marias</span>, and are jealous as hell. Or, at least this bartender is. </div><div align="justify"></div><div align="justify"><br /><br /><br /></div><div align="justify">Not sure exactly when Eli and Erin will be returning to San Francisco (he left this information vague intentionally, I believe), but when they do, we'll be shaking up the mango concoction pictured on his <a href="http://elimarias.com/africa/">website</a>. We just have to figure out which company distributes <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Popov</span> vodka in the plastic jug. <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Mmmmm</span>!</div><div align="justify"><br /><br /><br /></div><div align="justify">Eli mentioned that there are "hidden messages" within the pictures he selected, so if you're good at deciphering, let us know what you figure out. I have my thoughts, but I've never been that great at puzzles.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5630081597030890368.post-18658001379739227322009-08-18T11:08:00.001-07:002009-08-18T11:26:05.862-07:00Guess Who Came To Dinner?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnue1DQMtcvmyxucjRlOVCinIPRG0WYpiSTLpzQlwTYjScjeQvkknC-F0dHWNzBsPIptY1r7U1vCX_InSHrpWV_NdkY0O0fej8J26TwUMi7uKbE5OKTXjfZH3-QkCJaeMI7nFLwTTeCFCV/s1600-h/JW+closeup.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 224px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5371370819427466818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnue1DQMtcvmyxucjRlOVCinIPRG0WYpiSTLpzQlwTYjScjeQvkknC-F0dHWNzBsPIptY1r7U1vCX_InSHrpWV_NdkY0O0fej8J26TwUMi7uKbE5OKTXjfZH3-QkCJaeMI7nFLwTTeCFCV/s320/JW+closeup.jpg" /></a><br /><div align="justify">That's right. John Waters came in to Range last night. </div><br /><div align="justify"></div><br /><div align="justify">Famous for being infamous, Mr. Waters has equally delighted and horrified the world with trash films and kitsch for decades now, but it turns out that he's a really personable, friendly guy in person. Range server, Max, is a big enough fan that he knew the fact that Mr. Waters is the proud owner of the world's largest collection of plastic food. That's funny enough that I don't even care to fact-check. </div><div align="justify"></div><div align="justify"></div><div align="justify"><br /><br />Oh, and he drinks Ketel One Martinis, up with olives. </div><br /><div></div><br /><div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5630081597030890368.post-56057737549258192172009-08-08T13:04:00.000-07:002009-08-09T12:40:59.587-07:00Vin D'orange<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3JPcyjfpjMUI-vRRsKi871u0e55gb33dphci6jCPsTZZLhZZ9AsQ_enX22XvloaY7t3jEBkE1pPP_pSvheHo0adTbGR4zdguIA3f2CJRFQ_26RQA6K0LH8yATREqS6EUOTnmKdH7IIx2/s1600-h/Oranges.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5367699779263441362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3JPcyjfpjMUI-vRRsKi871u0e55gb33dphci6jCPsTZZLhZZ9AsQ_enX22XvloaY7t3jEBkE1pPP_pSvheHo0adTbGR4zdguIA3f2CJRFQ_26RQA6K0LH8yATREqS6EUOTnmKdH7IIx2/s320/Oranges.jpg" /></a><br /><div align="justify">Anyone who knows me knows I love <span id="SPELLING_ERROR_0" class="blsp-spelling-error"><a href="http://www.lillet.com/lillet.jsp?d=h&&lang=fr">Lillet</a></span>. It's a delicious aperitif on it's own (on the rocks with a slice of orange), and it is a versatile ingredient in cocktails. You might remember it in such drinks as:</div><div align="justify"></div><div align="justify"><strong>The Third Rail</strong></div><ul><li><div align="justify"><span style="font-size:85%;">1.5 oz <a href="http://www.bulleitbourbon.com/Gateway.html?Lang=en-us&BrandId=SO&RefUrl=http%3a%2f%2fwww.bulleitbourbon.com%2fTemplates%2fStandardContentTemplate.aspx%3fNRMODE%3dPublished%26NRNODEGUID%3d%257b995A4519-FFB9-4956-8753-5EBBB93B9743%257d%26NRORIGINALURL%3d%252f%26NRCACHEHINT%3dGuest"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Bulleit</span> </a>Bourbon</span></div></li><li><div align="justify"><span style="font-size:85%;">0.75 oz <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Lillet</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Blanc</span></span></div></li><li><div align="justify"><span style="font-size:85%;">0.5 oz honey</span></div></li><li><div align="justify"><span style="font-size:85%;">0.5 oz lemon juice</span></div></li><li><div align="justify"><span style="font-size:85%;">5 dashes Fee's Brothers orange bitters</span></div></li><li><div align="justify"><span style="font-size:85%;">small chunk of orange</span></div></li><li><div align="justify"><span style="font-size:85%;">Shake, fine strain, serve up. Garnish with a lemon twist.</span></div></li></ul><p align="justify"><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Lillet</span> is essentially a commercially made Vin <span id="SPELLING_ERROR_5" class="blsp-spelling-error">D'orange</span>, which is an aperitif made by fortifying white wine with some sort of spirit, and infusing it with orange, vanilla, and other <span id="SPELLING_ERROR_6" class="blsp-spelling-error">botanicals</span>. Making this and other aperitifs is common throughout France, and each region has it's own specialty. It's a tradition that I want to push here, too, so I have started my own batch of Vin <span id="SPELLING_ERROR_7" class="blsp-spelling-error">D'orange</span>, using a simple recipe I found in a book called <em>Aperitif,</em> by <a href="http://www.georgeannebrennan.com/">Georgeanne Brennan</a>. I altered it slightly due to container constraints, and because I can't help but mess with recipes (see Ramos Gin Fizz: Parts 1-4 below). Here's the actual recipe:</p><p align="justify"><span style="font-size:85%;">6 2/3 bottles French-style rose or white wine<br />1/2 quart vodka<br />2 cups granulated sugar<br />2 vanilla beans<br />1 lemon, cut into several pieces<br />peels from 6 Seville or other bitter oranges</span></p><p align="justify"><em><span style="font-size:85%;">Combine the ingredients in a glass jar. Cover and store in a cool, dark place for one month, stirring each day for a week, or until the sugar has dissolved. At the end of the month, using a fine-mesh sieve lined with several layers of cheesecloth, strain the wine into another container. The wine is ready to serve in two months. </span></em></p><p align="justify">At the beginning of September I plan to take half of my Vin <span id="SPELLING_ERROR_8" class="blsp-spelling-error">D'orange</span>, and begin aging it in a small oak barrel I have at home. After a month or two I will combine the <span id="SPELLING_ERROR_9" class="blsp-spelling-error">oaked</span> wine with the non-<span id="SPELLING_ERROR_10" class="blsp-spelling-error">oaked</span> wine and it will be ready to drink. Even after just a week it's pretty tasty, so let's cross our fingers that it'll only get better.<br /></p>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5630081597030890368.post-54944941566028445462009-08-03T20:27:00.000-07:002009-08-08T14:04:08.692-07:00Ramos Gin Fizz: Part 4<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMXUJJK72U59_euBmNq6Sog5nXnQGrgGT6UyCtxIz59NCfSb_mnsKX4QsQoUTfHZ3PERsCFsbrnxsXc4ZNxg7ctQYjy3yCqyGZsUYmSBQ2lE1hdH52gz66uK38P6FNTmu1-k6u5QvDUuZ/s1600-h/IMG_2768.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5367701446301260802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMXUJJK72U59_euBmNq6Sog5nXnQGrgGT6UyCtxIz59NCfSb_mnsKX4QsQoUTfHZ3PERsCFsbrnxsXc4ZNxg7ctQYjy3yCqyGZsUYmSBQ2lE1hdH52gz66uK38P6FNTmu1-k6u5QvDUuZ/s320/IMG_2768.JPG" /></a><br /><div align="justify">This weekend I continued indulging my Ramos obsession, and I decided to do something crazy: I followed the actual recipe to a <a href="http://www.phrases.org.uk/meanings/to-a-t.html"><em>tee</em></a><em>.</em> The results were so good that I'm afraid that I'll be making them for my girlfriend and myself every weekend, and will certainly get "Ramos Elbow". She insists that she won't put me through the shake-o-<span id="SPELLING_ERROR_0" class="blsp-spelling-error"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">rama</span></span> <em>too</em> often, but I can tell that we both enjoyed them way too much for this to be the end of it. The powdered sugar helped with the frothiness, the heavy cream somehow became light, and the orange-citrus-vanilla balance was <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">complex</span> and refreshing.<br /><div align="justify"></div><br />Lessons learned: </div><ol><li><div align="justify">I suggest using club soda rather than mineral water. The sodium in most mineral water can make your fizz have an slight <span id="SPELLING_ERROR_1" class="blsp-spelling-error"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Alka</span></span>-Seltzer aftertaste which competes with the more delicate citrus-orange flower combo. </div></li><li><div align="justify">I also cannot overemphasize the importance of going light on both the vanilla and the orange flower water (see Ramos Gin Fizz: Part 3 below). </div></li><li><div align="justify">Use tall glasses so you can have room for plenty of soda water. </div></li></ol><div align="justify">Once again, I encourage you to check out the Fizz, as made by legendary New Orleans bartender, <a href="http://www.youtube.com/watch?v=Uj417erX2W8">Chris McMillian</a>.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5630081597030890368.post-28982235475186113772009-07-28T14:44:00.000-07:002009-07-28T17:24:10.638-07:00Comments?<div align="justify">We have had enough people ask us to enable the "comments" feature that we decided to go for it. Comment to your heart's content, but remember what your mom always said: "If you can't say something nice, don't complain anonymously on someone <span class="blsp-spelling-error" id="SPELLING_ERROR_0">else's</span> blog" ... or <em>something</em> to that effect. Oh, and we also enabled a feature that allows you to easily email a link to this blog to your friends. It's the little white envelope icon just below each post. Spread the word!</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5630081597030890368.post-61204901362438018292009-07-27T10:10:00.000-07:002009-07-27T14:44:41.302-07:00Ramos Gin Fizz: Part 3<div align="justify">This weekend I had a few people over to my place for brunch. They were all excited about my Ramos Gin-<span class="blsp-spelling-error" id="SPELLING_ERROR_0">thusiasm</span>, so I broke out my gear, cut up some citrus, and got my shake on. Since my last attempt (see post below) I had purchased some orange flower water, and I decided to substitute half & half for the heavy cream. I shook that thing for five minutes <em>after</em> a two minute dry-shake, and the results were visually impressive. The contents expanded by about 75%, and were practically bursting from the shaker... my guests were on the edge of their seats. Sadly, that's where the improvements over my last fizz ended. These cocktails were a little gritty, and that impressive froth died down after a minute or two. The taste? Let's just say, we were <em>not</em> impressed.<br /><br />This is what I concluded:<br /></div><ol><li><div align="justify">Half & half is no good. It just doesn't have high enough fat content to remain properly whipped up, nor does it seem to fully emulsify.</div></li><li><div align="justify">Orange flower water is potent stuff. Use sparingly! A few too many drops of this stuff and you're drinking grandma's perfume.</div></li></ol><p align="justify">One of my guests also mentioned that using powdered sugar (as listed in the original recipe) would help improve the frothiness, so I think I'll try that next time. I suppose I shouldn't be too surprised that I haven't achieved the perfect fizz, considering I have consistently altered the recipe with each attempt. Silly me.</p><p align="justify"></p><p align="justify">Oh well. Back to the cutting board.</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5630081597030890368.post-11445324797149183542009-07-21T00:22:00.000-07:002009-07-23T22:37:35.480-07:00Sungold Zinger<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67tf_7B_M-dNOjTtS1fAaHhKqiNMSHGW6Dp7NvX8KCYilpgRNhuif19OQ4a9y_XX0MFohYcks0-gYoFYTdZ07NPo4BzjuHtYmD512Z40yub-5ZnfFIjRdjzwRi4QIPdbG376-hXmfaFn7/s1600-h/Zing.JPG"><img id="BLOGGER_PHOTO_ID_5361735644438408178" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67tf_7B_M-dNOjTtS1fAaHhKqiNMSHGW6Dp7NvX8KCYilpgRNhuif19OQ4a9y_XX0MFohYcks0-gYoFYTdZ07NPo4BzjuHtYmD512Z40yub-5ZnfFIjRdjzwRi4QIPdbG376-hXmfaFn7/s320/Zing.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeZfhWPYwarHuD8YEDmcuxjLvWglC6VggE8DW8bV9gDTX5QYQhKbNY4UwWwvfHZucJnwUkT_KwjFuJouYFJcFJEAZ-MQE4J4RZaOhBPjIqU467HkpsfwYqEHIkXuCSsxQDXxc1qO6sn_t/s1600-h/Zing.JPG"></a><div align="justify">It's back, kids! That savory-sweet glass of perfection that you know and love. This drink has to be one of the most requested drinks we've ever had on the list, and we all have Carlos Yturria to thank. Carlos was our original bar manager, and is responsible for finding our beloved Blood Bank fridge. Here's what's in the Zinger:</div><div align="justify"><br /></div><div align="justify"></div><div align="justify">Sungold Zinger cherry tomatoes</div><div align="justify">No. 209 gin</div><div align="justify">lemon</div><div align="justify">agave</div><div align="justify">salt</div><div align="justify"><br /></div><div align="justify"></div><div align="justify">You <em>could</em> try it at home, but why not let us do the measuring for you?</div><div align="justify"></div><div align="justify"></div><div align="justify"><br /><br /></div><div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5630081597030890368.post-83410490184122481082009-07-19T05:00:00.000-07:002009-07-21T11:47:48.477-07:00Vandals thwarted!<div align="justify">Saturday night was Range's fourth year anniversary, and we celebrated with champagne, margaritas, and peanut butter chocolate ice cream cake. Many of our much beloved regulars were there to whoop it up until late into the evening, and we all patted ourselves on our collective backs for once again offering up some of the finest food, beverages and good cheer in the city. Four years is a significant milestone in this fiercely competitive San Francisco restaurant scene, and we want to thank every person who has come through our doors.<br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify">So things were winding down and we were finishing the clean-up, when Patrick noticed the silhouettes of some naughty late night ne'er-do-wells messing with our Google statue (see post below). Without hesitation, the entire staff got up, rushed out the door and confronted these guys, who nervously mumbled some sort of excuse about "checking to see how heavy it was". </div><div align="justify"></div><div align="justify"></div><div align="justify"><br /><br />Silly vandals... you shouldn't mess with the Rangers. </div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5630081597030890368.post-68100431621035485272009-07-18T12:52:00.000-07:002009-07-21T00:26:54.435-07:00"What's up with the big light bulb out front?"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZZOUXNYoNudvhA2XTtB4BEGvR1cutLX6qBlfN5hQgsGnzy8OKHvYtOJT305M0mZPMbO2U4y9etlEJTdMF_ITnYay4IcA2pHbPQsaEXvPzY-VXhwEUJKLsaiFpkSNuHlVtYdppQRfnjfG/s1600-h/GooglePin1.jpg"><img id="BLOGGER_PHOTO_ID_5360811545365962242" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 205px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZZOUXNYoNudvhA2XTtB4BEGvR1cutLX6qBlfN5hQgsGnzy8OKHvYtOJT305M0mZPMbO2U4y9etlEJTdMF_ITnYay4IcA2pHbPQsaEXvPzY-VXhwEUJKLsaiFpkSNuHlVtYdppQRfnjfG/s320/GooglePin1.jpg" border="0" /></a><br /><div><div><div><div><div align="justify">If you've been on Valencia in the last week, you've probably noticed the big orange light-<span class="blsp-spelling-error" id="SPELLING_ERROR_0">bulby</span> looking statue in front of Range. It's 800 pounds of PR, courtesy of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Google's</span> new project called <a href="http://www.sfexaminer.com/opinion/blogs/under-the-dome/Google-Maps-pins-down-celebrity-favorites-50874832.html">Favorite Places</a>, in which celebrities mark some of their top go-to spots. We were fortunate enough to be on <a href="http://www.garydanko.com/">Gary <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Danko's</span> </a>list, and as a result we have this lovely sculpture for a few weeks. Sure, it isn't pretty, but we love that Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Danko</span> loves Range. We also have a pool going on how long it'll take before it's either tagged or stolen. </div></div></div></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5630081597030890368.post-28868631086237123712009-07-16T00:45:00.000-07:002009-07-18T13:17:44.849-07:00"Milk, please."<p align="justify">So, this guy walks into the bar and orders two glasses of milk. Not one. <em>Two</em>. Nice enough guy, but how often do you get <em>that</em> kind of order? Almost never. Sure, you get your occasional orders of milk with the chocolate souffle (because who doesn't like a cold glass of milk with a hot chocolate dessert), but with the <em>salmon</em>? I don't mean to be judgemental, but this was an unfamiliar food-beverage paring for me. However, it got me thinking about the role of milk in classic cocktails. I'm not talking about <a href="http://www.fanpop.com/external/5076">White Russians</a> here... I'm talkin' about:<br /><br /><span style="font-size:130%;"><strong>Scotch & Milk</strong></span><br />2 oz. blended scotch<br />5 oz. milk<br />1 oz. simple syrup<br /><br /><span style="font-size:130%;"><strong>Brandy Milk Punch</strong></span><br />2 oz brandy<br />1 oz simple syrup<br />4 oz milk<br />ground nutmeg for garnish<br /><br />(or if you're begging for a real hangover) </p><p><strong><span style="font-size:130%;">Tom & Jerry</span></strong><br />12 eggs<br />8 tablespoons vanilla extract<br />24 ounces Bacardi 8 rum<br />4 dashes Angostura bitters<br />2 cups sugar<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground cloves<br />3/4 teaspoon ground allspice<br />1/2 teaspoon ground nutmeg<br />4 cups whole milk</p><p><em><strong>Ouch!</strong></em> This recipe serves 8-12 (depending on the crowd), but if you serve this crazy mess, I <em>guarantee</em> there will be hell to pay the next morning. </p><p>I think I'll just save the milk for my Captain Crunch and coffee.<br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5630081597030890368.post-50881570186365982542009-07-08T14:48:00.000-07:002009-07-23T22:36:58.546-07:00Summertime!!<div align="justify">Summer is in full swing, and we're taking advantage of Mother Nature's generosity. Our cocktail list currently features peaches, plums, raspberries, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">strawberries</span></span>, and you can be sure to find some sort of fruit in the daily cocktail. Grapes and figs are looking good, and I think I'm going to pick up a few honeydew melons for tonight's special cocktail. And for everyone who has asked about "that tomato thing" we used to offer, I can almost <em>guarantee</em> that we'll be bringing back Carlos <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Yturria's</span></span> "<span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Sungold</span></span> Zinger". It's a surprising blend of gin, lemon, and (you guessed it) Sungold Zinger tomatoes, and it was featured in <span class="blsp-spelling-error" id="SPELLING_ERROR_3">GQ</span> Magazine's Top <a href="http://men.style.com/gq/features/slideshow/v/071508DRINKS?loop=0&slideshowId=slideshow50752&iphoto=8&nphoto=20">20 Cocktails feature</a> in 2008. We'll ask him if it's okay, and then get back to you.<br /><br /><br />If you're curious about what fruits are in season, we recommend the website for The Center for Urban Education About Sustainable Agriculture. Here's a link to send you right to their seasonal fruit chart: <a href="http://www.cuesa.org/seasonality/charts/fruit.php">http://www.cuesa.org/seasonality/charts/fruit.php</a><br /><br />Cheers!</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5630081597030890368.post-45776740773333986882009-07-07T11:21:00.000-07:002009-07-08T15:44:38.678-07:00Ramos Gin Fizz: Part 2<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDaVB4rX6uA83AXp31V0vEJQQA3kHTNqX3yUSVptXiSZIgK0UfwWR-lEp3cPiYbW3HrwkYBtKV8XNAXQN-Z5uGIzbTcacoJ6Xa6tgCz9MXUeiatmamEs6TWtQLDC3vLgnQT-_4UNBoS5c/s1600-h/Small+Fizz.jpg"><img id="BLOGGER_PHOTO_ID_5355802577513137042" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDaVB4rX6uA83AXp31V0vEJQQA3kHTNqX3yUSVptXiSZIgK0UfwWR-lEp3cPiYbW3HrwkYBtKV8XNAXQN-Z5uGIzbTcacoJ6Xa6tgCz9MXUeiatmamEs6TWtQLDC3vLgnQT-_4UNBoS5c/s320/Small+Fizz.jpg" border="0" /></a><br /><div align="justify">Okay. Here's a photo of one of my Fizzes:</div><div align="justify">It's getting closer. I've been working on the recipe and practicing my shake, and it's definitely coming together. The original Ramos Gin Fizz recipe (listed a couple posts down) yields a deliciously frothy, balanced cocktail that goes down easy like, um... Sunday morning (thanks, Lionel Ritchie, for making that godawful song pop up whenever I think of a simile that uses the word "easy"). Five minutes of shaking is clearly better than three, but I'm just not willing to try ten. I've also found that it's a good idea to wrap the shaker with a cloth of some sort unless you want your hands frozen to the shaker like that kid's tongue to the pole in that movie <em>A Christmas Story</em>. The main way that I've altered the recipe is by cutting back the cream a bit, because I find it a little too rich. Other bartenders have recommended using half & half, and I think they're on to something. Half & half contains between 10.5% and 18% milk fat, compared to 36% for heavy cream, so this should reduce the ever-so-slight butteriness that lingers in your mouth and the glass. Stay tuned. </div><div align="justify"><br />For those of you who are still squeamish about the use of raw egg whites, check out this <a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/06/05/WIJD1109VE.DTL">story </a>that ran in the San Francisco Chronicle last year. The "Class Act" cocktail pictured in the article was the creation of Range veteran, Mike LaFreniere.<br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5630081597030890368.post-34980768004314810862009-07-03T10:51:00.000-07:002009-07-08T15:51:20.038-07:00Eli has left the building<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_ENHwEZIjSvBNeTHJVDlT0903ZO75lsw2pjQOGUZSNuNUczJaucBuhB4T-XsI4tdP0Imqn7j9H59DbFJsNJ_8c95GaWTPnPKC6wnlMBr3KeJZRBPuSDbKaIQyvpkZc96rvhRX3trsJVw/s1600-h/Eli+and+Brookee+2+small.jpg"><img id="BLOGGER_PHOTO_ID_5354363589243196146" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 291px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_ENHwEZIjSvBNeTHJVDlT0903ZO75lsw2pjQOGUZSNuNUczJaucBuhB4T-XsI4tdP0Imqn7j9H59DbFJsNJ_8c95GaWTPnPKC6wnlMBr3KeJZRBPuSDbKaIQyvpkZc96rvhRX3trsJVw/s320/Eli+and+Brookee+2+small.jpg" border="0" /></a><br /><div align="justify">Last night, a veritable herd of friends gathered around the bar to send Eli off to Africa in grand style... by making him work his butt off. The quantity and quality of well-wishers reflects not only how many of us like Eli, but also how tight-knit the Range staff is, because practically <em>every</em> employee was present, either working or celebrating. Everyone is obviously sad to see him go, but hey, he’s going to Africa! How cool is <em>that</em>? He’ll be posting stories and photos on his own website, so as soon as it has content we’ll post a link on this blog so you can follow his meanderings. </div><br /><div align="justify"><br />Be safe, Eli…but not <em>too</em> safe.<br /><br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify"><em>Here are some more <a href="http://www.kodakgallery.com/ViewSlideshow.action?&collidparam=235273155211.559804155211.1246663284914">pictures! </a></em></div><div align="justify"><a href="http://www.kodakgallery.com/ViewSlideshow.action?&collidparam=235273155211.559804155211.1246663284914"><span style="font-size:78%;"></span></a> </div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5630081597030890368.post-76877602505172289942009-06-29T22:03:00.000-07:002009-07-20T15:08:01.275-07:00Ramos Gin Fizz<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhd6iDJbSJbBEfXRMnG6LEzCwiYVb7U9bgtS0jfJF2H9vOv8XGDK5_1hqvsrx1ZkN5mpNs1glJJ_aEZJou-Vn9kJdtWC7xV3UqIIlteZ1Kga4CK_WY5cOy4YEjJINpDb5NxkNxk_c91VRL/s1600-h/348px-RamosGinFizzRooseveltNOLAJuly2009.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkmSpRtkV_ixYRbm2bPelVgBE3m9FDImrPhX7B6FClGdEHyKoDFIi0Eu3WpRY8WIVRVMlTjokyE3NJDTbr9zX4H6EmDLei-UG4bvcx5HeJnhrFu7L4blu-KdlZK68sbEY05amXKlnphGi/s1600-h/348px-RamosGinFizzRooseveltNOLAJuly2009.jpg"></a><div><div align="justify">I have had a few, and they weren't really my thing. Fluffy. Floral. Ginny. Fizzy. I prefer a more assertive cocktail. Something that steps right up to me and says, "Hey. I'm booze. Now <span class="blsp-spelling-error" id="SPELLING_ERROR_0">shaddup</span> an' drink!". You know... Manhattans. Martinis. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sazeracs</span>. Shots of room temperature <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Fernet</span> (no ginger ale, thanks). But for some reason I have become obsessed with this drink. Maybe the whole <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mixology</span> thing has finally softened my crude edges, but MAN, I feel the need to create the perfect Ramos Gin Fizz.<br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify">The problem is, this is a labor-intensive beverage, to put it mildly. Call me a wimp, but I'm not sure I want to make more than one or two at a time. And if I actually succeeded in perfecting the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">RGF</span> behind the bar, I could open up a Pandora's Box which could slow down production to a crawl, and well... I'm clearly getting ahead of myself. Ask any seasoned bartender about the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">RGF</span>, and they'll tell you that you have to shake that thing for at least three minutes. Some sources claim that the perfect <span class="blsp-spelling-error" id="SPELLING_ERROR_6">RGF</span> must be shaken at least ten minutes to achieve the proper froth. Ten minutes? <em>Really</em>?<br /><br />Still... so tempting.<br /><br /></div><div></div><div></div><div></div><div><span style="font-size:85%;">1 jigger dry gin<br />1 tablespoon powdered sugar </span></div><div><span style="font-size:85%;">3-4 drops orange flower water </span></div><div><span style="font-size:85%;">1/2 lime -- juice only </span></div><div><span style="font-size:85%;">1/2 lemon -- juice only </span></div><div><span style="font-size:85%;">1 white of egg </span></div><div><span style="font-size:85%;">1 jigger heavy cream </span></div><div><span style="font-size:85%;">1 squire seltzer water </span></div><div><span style="font-size:85%;">2 drops extract vanilla (optional)<br /></span><span style="font-size:78%;"><em>This recipe is taken from New Orleans DRINKS and how to mix 'em by Stanley Clisby Arthur. HARMANSON, Publisher 333 rue Royale, Nouvelle Orleans; 1937</em><br /></span><br /></div><div></div><div></div><div></div><div></div><div></div><div><span style="font-size:85%;"><em>Check out this guy make one:<br /></em></span><a href="http://www.youtube.com/watch?v=Uj417erX2W8"><span style="font-size:85%;"><em>http://www.youtube.com/watch?v=Uj417erX2W8</em></span></a><span style="font-size:85%;"><em><br /><br />p.s. You have to respect a bartender that can recite poetry about a Mint Julep while he's making one.<br /></em></span><a href="http://www.youtube.com/watch?v=gJV-O1e10z8&NR=1"><span style="font-size:85%;"><em>http://www.youtube.com/watch?v=gJV-O1e10z8&NR=1</em></span></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5630081597030890368.post-11017928913195253792009-06-29T01:58:00.001-07:002009-07-07T16:55:45.055-07:00Sad times for Range<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3HZNdAUhpxCyG0JnjJm5xWIOQmgqf2IXgAIC69azEHiF6sAyfdb4ynTf3S3g7SUWij4tV5rjF_LJqjaMKjbJS6amskEiWBHTPMpUbUDb4eVpRM94Rmc8NiTrjP9wcYh7slvi6JfRFeSW/s1600-h/Eli.jpg"><img id="BLOGGER_PHOTO_ID_5352678432836417618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 159px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3HZNdAUhpxCyG0JnjJm5xWIOQmgqf2IXgAIC69azEHiF6sAyfdb4ynTf3S3g7SUWij4tV5rjF_LJqjaMKjbJS6amskEiWBHTPMpUbUDb4eVpRM94Rmc8NiTrjP9wcYh7slvi6JfRFeSW/s200/Eli.jpg" border="0" /></a><br /><div align="justify">We are all a bit melancholy this week because Eli is leaving soon. He <em>says</em> he's going to Africa, but we all have our doubts. I think this is all an elaborate ruse to set himself up in the Witness Protection Program, but I've also heard that he's moving to L.A. to take all the roles that Joaquin Phoenix is now turning down. We'll just have to wait until he sends some pictures of lions eating a zebu on the Kenyan savanna.<br /><br />Anyhoo... His last night behind the bar is Thursday, July 2nd, so please stop by that night and wish him well while he muddles several hundred cocktails.<br /><br />Cheers!</div>Unknownnoreply@blogger.com1