tag:blogger.com,1999:blog-78442251584460770782024-02-21T00:33:08.002-05:00SipSlowlyAn Adventure in CocktailsJoseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-7844225158446077078.post-63975330384593828002010-07-24T13:31:00.000-04:002010-07-24T13:31:48.617-04:00For (Indonesian) Fashion's Sake<p>WHY IS YOUR GLASS SO GASSY?</p><p>I'm in Indonesia again, people. I was just mixing up a few drinks the other night at <a href="http://www.whatsnewjakarta.com/web2/event/EventDetail.php?hdnID=Vm10a01GVXhaSEpPVlZwUFZucFdVbFpyVWtKUFVUMDk=&cboGroup=31">Blü Martini</a> for a fashion show featuring the work of local designer Kleting Titis Wigati. Yeah, I know her name's a mouthful, but besides designing cool clothes, she has over a few thousand followers on <a href="http://twitter.com/kleting">Twitter</a>, which is a few thousand more than you have, so stop snickering. They wanted something unique, a bit different—and so I gave it to them.</p><p>Here's one of them. I call it <i>BB-Me</i> and it's a twist on a madras—made with vodka, cranberry and orange marmalade mixed with crushed ice, specked with cranberry gelée, and finished with a carbon dioxide rosemary fog.</p><a href="http://www.josephboroski.com/images/SipSlowly/7-25-10/JW%20%2029624.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/7-25-10/JW%20%2029624.jpg" alt="BB-ME: click for larger image" width="301" height="201" /></a><p>I'm off to Viet Nam next, but wherever you happen to be sipping, do it slowly. Enjoy.</p><p>—Joseph<br>Jakarta, Indonesia</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-53893455246913074712010-03-17T01:50:00.002-04:002010-03-17T03:11:21.568-04:00Drunk Tweeting<p>The Dos and Don'ts of Tweeting Drunk</p><p>You had to do it, didn't you? You were drunk and couldn't wait for the morning, fearing the thought and the nerve would escape you by then. You opened up your Twitter client on your iPhone after one too many or you popped open your laptop after stumbling home and spilled out what felt like pure genius―misspellings and all―sharing your life-changing proclamations with the world. Then, of course, the next day you realized how stupid you actually were to divulge so much to your precious list of followers.</p><p>See, this Twitter thing is great; it's a cultural game-changer, one of the fastest growing networks of the history of our race. But this stuff ain't no MSN to your BFF or Yahoo! Chat to your ex. We're not talking BB Messenging your boss or a simple cellphone text to your mom. These can all put you in a bad position if done while intoxicated, but to tweet under the influence can end up like a straight-up middle finger to basically everyone. You're posting your Hello World to the universe, and very likely it will come out as "Wello Horld".</p><p>To help prevent you from making a big social networking boo-boo, I've put together the definite guideline for drunk tweeting. (Okay, it’s more like a top ten list). Some might say you shouldn't tweet while drunk at all; I say go right ahead. Just play by these rules.</p><p><a href="http://www.josephboroski.com/images/SipSlowly/3-17-10/Sip%20%20696.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/3-17-10/Sip%20%20696.jpg" alt="Click for larger image" width="301" height="201" /></a></p><p>1. No emotionally-charged tweets while drunk. It's bad enough hearing about your broken heart or your lust for the President during working hours. Don't pollute my Twitter feed with sappy sentiments while drooling on your Stoli-O cosmo.</p><p>2. Yes, please tell us where you're partying, who you're with, and which celebrities you think you've seen. But make sure you ration it out. We don't need to know every 5 minutes. Sure, maybe your nightlife is way cooler than mine, but there's a fine line between sharing it with the world and blatantly rubbing it in (or just being a big-headed ass).</p><p>3. Some of my friends tend to forget what they've just said when they're drinking. So they end up telling me the same sentence 3 or 4 times. I've seen this happen with tweets. Before sending out that mind-blowing Twitter comment, be sure it's the first time you'll be doing so. Sometimes just once is too many; twice is certainly way overdoing it.</p><p>4. Watch your mouth, man! If you normally don't put nasty words in your tweets, don't use drunkenness as an excuse. You should use your same voice as always. Your followers don't want you to be one person in the day and another at night (unless that's your schtick, but I highly doubt it).</p><p>5. Tattle-tailing is for kindergarten. If you're old enough to be on Twitter and certainly if you've got a few drink in you, hopefully you've moved on from that. Don't throw your buddy under the bus by tweeting that he just bought a drink for some chick at the bar, when his fiancé's best friend is your follower. Keep your Twitter thoughts simple and clearly inoffensive, or the next time you'll be drunk-tweeting about why you think none of your friends will hang out with you.</p><p>6. Tell us funny, happy, and exciting things. Keep a positive attitude while tweeting and your comments might actually be worth reading. But if your mood is down, stay away from your Twitter client. Drunk-tweets can sometimes be hilarious, clever, or interestingly weird, but if you're a depressed drunk they'll likely be none of that and can be the direct cause of dropped followers.</p><p>7. Okay, what the hell am I supposed to be seeing here? Make sure if you're uploading party pics to Twitpic or some other Twitter photo site that they're worth looking at. And also that they're not too worth looking at. Or maybe having a picture of you dancing on the bar with your pants down posted all over the Internet is a major goal of yours.</p><p>8. Hey, save it. If what you need to say is not time dependent, take a note of it and tweet it later if it proves itself worthy. Go ahead and tell us what you’re up to, whose name to use at the door, and all the other right-now need-to-knows, but when it comes to your thoughts about what happened last week or your screenplay idea, jot it down. Twitter is a mass messaging tool, not a notebook.</p><p>9. Put the damn phone in your pocket and hang out with your friends already! I know you need to be constantly connected, but don't forget there's a real world outside social networking that is actually a hell of a lot more fun. Spend some time with some living, breathing humans in the flesh for once. And if you're sending out a tweet from your laptop at home with a nearly empty bottle of Jack in your hand, well for-crying-out-loud get out once in a while, will you? (Just wait until you've slept it off this one time.)</p><p>10. And for-god's-sake, tell us what you're drinking. If you're going to put us through your drunk ramblings via Tweetie, you might as well let us know how you got in such a sorry place to begin with. Hopefully it's something half-way decent.</p><p>Yeah, I know. Some of these are common sense and basically go without saying. But you're drunk, aren't you? Common sense has gone out the window a few hours ago. Look, drunk-tweeting can be a mess. But hopefully now you can limit your clean-up. I can't guarantee your safety when tweeting during a late-night out, but follow these guidelines and you should be in better shape than if you didn't. Now get out there and enjoy a good cocktail.</p><p>Enjoyed my post? I'd appreciate if you tweeted it―whether you've been drinking or not. And BTW, follow me on Twitter at @sipSLOWLY to make sure I heed my own advice.</p><p>—Joseph</p><p>[Ho Chi Minh City, Viet Nam]</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com2tag:blogger.com,1999:blog-7844225158446077078.post-43060756727928822272010-02-15T09:04:00.005-05:002010-02-15T09:42:40.499-05:00THE SHORT LIST<p>What's in a list?</p><a href="http://www.josephboroski.com/images/SipSlowly/2-15-10/Immigrant%20%286%29.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-15-10/Immigrant%20%286%29.jpg" alt="Click for larger image" width="301" height="201" /></a><p>Well, for me, quite a lot actually. If it's one of the cocktail lists I regularly put together for my myriad of international clients, it's full of creativity, originality, variety, appealing flavor combinations, unique concepts, and, hopefully, attention getting names and descriptions. My cocktails are undoubtedly a part of me. And I want every single person that tries one of my creations to feel that. If you think about it, that's a pretty tall order.</p><a href="http://www.josephboroski.com/images/SipSlowly/2-15-10/2111.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-15-10/2111.jpg" alt="Click for larger image" width="301" height="201" /></a><p>And that translates into training. Because what's the point if the guy behind the bar making your cocktail doesn't put any love into it? What's the point if the girl shaking the shaker does it half-heartedly? There's no point at all if it doesn't get delivered properly.</p><a href="http://www.josephboroski.com/images/SipSlowly/2-15-10/Immigrant%20%288%29.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-15-10/Immigrant%20%288%29.jpg" alt="Click for larger image" width="301" height="201" /></a><p>I just put together one of said lists for arguably the coolest spot under a year old in the city of Jakarta, Indonesia. The place is called <a href="http://www.immigrant-jakarta.com/">Immigrant</a> and I just finished creating for them six incredibly innovative tipples--and that's not just by Javanese standards; I would confidently be able to introduce this selection to an imbibely distinguished Manhattan crowd.</p><a href="http://www.josephboroski.com/images/SipSlowly/2-15-10/Immigrant%20%289%29.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-15-10/Immigrant%20%289%29.jpg" alt="Click for larger image" width="301" height="201" /></a><p>I utilized a bunch of common local ingredients that people have likely never used in a similar way: an Indonesian leaf called pohpohan, basil seeds, grilled watermelon, and fresh aloe leaf. I also used some common ingredients that are quite uncommon behind the bar: green bell pepper, dates, lollipops, and a few types of candies. Then, I gave them unorthodox names such as: "Widowed Rich Bitch", "Whoah-Whoah-Whoah", "God Gave You Style and Grace", and "Take A Chance On Me". And of course I made sure that the balance of flavors was spot on and that the bartenders had a complete handle on all aspects of each drink.</p><a href="http://www.josephboroski.com/images/SipSlowly/2-15-10/Jakarta%20%20681.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-15-10/Jakarta%20%20681.jpg" alt="Click for larger image" width="301" height="201" /></a><p>And did I mention that the group of bartenders over at <a href="http://www.immigrant-jakarta.com/">Immigrant</a> are an exceptional bunch?</p><a href="http://www.josephboroski.com/images/SipSlowly/2-15-10/q2.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-15-10/q2.jpg" alt="Click for larger image" width="301" height="201" /></a><p>I've been getting a lot of questions from people I meet lately that go something like this: "So what exactly is it that you do?" Well, this is it. (The short description, that is.)</p><a href="http://www.josephboroski.com/images/SipSlowly/2-15-10/job.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-15-10/job.jpg" alt="Click for larger image" width="301" height="201" /></a><p>Like I said, it's a short list. So sip slowly. Enjoy.</p><p>—Joseph</p><p><a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=jakarta,+indonesia&ie=UTF8&hq=&hnear=Jakarta+Capital+Region,+Indonesia&ll=-0.79099,106.962891&spn=51.437201,104.853516&z=4">Jakarta, West Java, Indonesia</a></p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com1tag:blogger.com,1999:blog-7844225158446077078.post-47299773245560261232010-01-17T13:11:00.006-05:002010-01-18T03:22:21.761-05:00Drink Me<p>Smack it up, flip it, rub it down. Eat Me.</p><a href="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme1.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme1.jpg" alt="Click for larger image" width="301" height="201" /></a><p>If you're in Bangkok and are anything other than a backpacking, flip-flopping tourist frequenting Khaosan Road slurping buckets of brain-freeze blue kamikaz<i>eee</i> with an occasional tuk-tuk trip to get your soapy massage or tiger show fix, then you're likely to have at least heard of the restaurant called <a href="http://www.eatmerestaurant.com/">Eat Me</a>. If you haven't, it isn't one of Bangkok's alleged red light establishments as the name may tend to suggest, but rather one of the city's finer eateries.</p><a href="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme2.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme2.jpg" alt="Click for larger image" width="301" height="201" /></a><p>Darren, the Australian owner, opened up the place somewhere around a decade ago, from whence he has built up and improved the design and decor one bit at a time, and continues to do so. He says the menu is something like Australian cuisine with a mix of modern Asian. Much thanks to his sister Cherie, who makes her way to Bangkok every now and again to spend her days in the kitchen perfecting the menu, the food really kicks ass. Look; I definitely love to eat, but that's not why I'm here, is it? For me, it's about the drinks.</p><br /><a href="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme3.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme3.jpg" alt="Click for larger image" width="301" height="201" /></a><p>The cocktail menu is so kindly arranged in columns with illustrations so even an illiterate can understand what glass his drink will be served in. This is important; I've seen many a champagne-sipping Palm Beach boy unknowingly stuck napkin-swathing a rocks glass tipple or a high-powered martini drinker being pressured to suck a cocktail through a straw from a highball, both situations having the potential to end up rather messy. The selection—although I haven't <i>yet</i> tried them all—is made with a nice variety of (sometimes locally hard-to-get) spirits and fresh ingredients, which is likely to disappoint you if you've become a fan of the subpar drinks they tend to serve in most places around the city. If you get there when it's not a busy time, you may be lucky enough to get your drink mixed by Adit.</p><a href="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme4.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme4.jpg" alt="Click for larger image" width="301" height="201" /></a><p>Adit is the senior bartender and waiter, tending bar and waiting tables much like an aspiring actor in L.A.—his energy always high, his sense of humor always on, and his knowledge of the menu always studied. Aside from this, he's an excellent barman, utilizing both Western and Japanese techniques, and really putting in the love that each libation truly deserves, clearly translating into an overtly better drinking experience. Some of the cocktails he's made for me are the Siam Daiquiri, Fig & Ginger Martini, and the exceptional Bitter & Twisted.</p><a href="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme5.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme5.jpg" alt="Click for larger image" width="301" height="201" /></a><p>"Let me make you one of my favorites," he said to me. I was a bit flattered when he slid a chilled martini glass filled with one of my creations in front of me. It was over two years ago that I hopped behind the bar with Adit to show him how to make a Blueberry Joe, one of my New York signatures (recipe <a href="http://www.josephboroski.com/josephboroski.com/recipes/Entries/2009/2/10_blueberry_joe.html">here</a>), and still he surprised me with one by recreating it just about spot on.</p><a href="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme6.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/1-18-10/eatme6.jpg" alt="Click for larger image" width="301" height="201" /></a><p>In Bangkok? Fancy something better than the Bangkok norm? Make a reservation at Eat Me and say hi to Darren and Adit (and Cherie, if she's there) for me. Have a nice meal, drink a nice cocktail, and, as always, sip slowly.</p><p>—Joseph</p><p>Bangkok, Thailand</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com2tag:blogger.com,1999:blog-7844225158446077078.post-6674940580055764062009-10-04T22:03:00.001-04:002009-10-04T22:05:30.687-04:00A Birthday Night Out in Hong Kong<p>THANKS FOR THE CAKE</p><p>So let's say it's your birthday. And let's say you end up in Hong Kong. (Quite unexpectedly, as a matter of fact. But that's a-whole-nother unlikely but true story.) And where, may I ask, do you end up?</p><p>Well, of course that probably depends on when your birthday is and what you want to do, right?</p><p>Let's make it a Saturday. And let's put cocktails somewhere in the mix; maybe not the main priority, but just simply a topic of interest. Obviously, my fellow Hong Kong lovers and those ignorant to the city alike, there are at least a handful of possible venues to end up.</p><p>For me, I wasn't sure as I headed out. So I took with me one simple question:</p><p>What is a cocktail to you, dear Hong Kong?</p><p>I got my answer—in the form of some drinks—from three bar guys in this cosmopolitan Chinese city.</p><p>Antonio, mixologist and bar manager at FINDS, seems to think they’re exotic and unusual—as well as often incredibly creative—molecular creations.</p><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20114.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20114.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20115.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20115.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20118.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20118.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20120.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20120.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20121.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20121.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20122.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20122.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20126.jpg"><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20124.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20124.jpg" alt="Click for larger image" width="301" height="201" /></a><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20126.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK127.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK127.jpg" alt="Click for larger image" width="301" height="201" /></a><p>Andreu, manager of the Soho area bar Peel, nicely mixes up mostly contemporary versions of classics, using herbs and spices and angelic touches.</p><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20145.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20145.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20146.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20146.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20148.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20148.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20149.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20149.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20151.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20151.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20152.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20152.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20154.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20154.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20155.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20155.jpg" alt="Click for larger image" width="301" height="201" /></a><p>Enrico, area manager of Bourbon and the Igor's Group of other venues, makes it simple: Knob Creek with a few rocks.</p><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20156.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20156.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20157.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20157.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20158.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20158.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20159.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20159.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20160.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20160.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20162.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20162.jpg" alt="Click for larger image" width="301" height="201" /></a><p>Okay, so what do I, being responsible for a few of Hong Kong's venues' cocktail selections—including that of the much admired and quite phenomenal SEVVA—think? A cocktail, to me, should be a culinary adventure that combines tastes—some strongly associated with memories and some introduced in a new way—in a liquid form, or somewhat liquid form, that, when drunken to enjoy, elicits a new experience and perpetuates good conversation and insightful thoughts and encourages old friendships and new.</p><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20136.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20136.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20137.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20137.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20138.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20138.jpg" alt="Click for larger image" width="301" height="201" /><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20139.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20140.jpg" alt="Click for larger image" width="301" height="201" /></a><img src="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20139.jpg" alt="Click for larger image" width="301" height="201" /></a><a href="http://www.josephboroski.com/images/SipSlowly/10-05-09/HK%20%20140.jpg"></a><p>But seriously, folks. Whatever your idea of a good cocktail may be, just keep one simple age-old adage in mind: Sip slowly to truly enjoy. (Wait, I think I came up with that one myself. Oh well, feel free to use it when needed. Referencing me, of course.)</p><p>Be good.</p><p>—Joseph</p><p>[Hong Kong]</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-56876301082054651892009-07-22T12:53:00.001-04:002009-07-22T12:55:12.946-04:00Mixologists OnlyYeah, I know. I should have been there already. I’m a bit ashamed I didn’t already go. I suppose I can use the excuse that I’ve been traveling around the eastern half of the earth since their opening, but somehow it doesn’t seem to justify my lack of a visit. It really is one of those places that anyone referred to as a mixologist or a cocktailian should drop by, if not frequent.<br /><br />It's a movie-set outside the place, strangely still and quiet and arranged by a set designer. An unmarked door to an unmarked building surrounded by signs written in Chinese on a short and stubby crooked road in Chinatown will get you into a place called Apotheke. (You know how to Google; look it up.)<br /><br />It’s very dark and bass-y. It’s Motown Monday so I feel like I’m a bit in the seventies, but even without soul being emitted from the speakers, the design seems a bit of a flashback. It’s simple and glamorous all at the same time. Comfortable—albeit scarce—furniture, deco lighting, and a bit over-repeated chemistry elements everywhere. Running the length of the far wall, the bar is clearly the headliner (as it should be).<br /><br />And this part I’m sure you’ve heard. <br /><br />There are no bartenders, only mixologists. And they are dressed in long, white lab coats, intently mixing their self-created pleasures for the visitors. Bottles full of all colors and textures surround each of them. Things like eyedroppers and beakers are mixed in with their Boston shakers and Hawthorn strainers. And I see them doing something beautiful that I seldom see behind a bar these days: concentrate. Everything is measured and exacted; things are slowed down here. If a drink takes a while to make, you wait. And despite being New Yorkers, the crowd unusually doesn’t seem to mind. In fact, people lean in at the bar, absent of any stools, and talk to each other while watching the scientists at work. “All cities in Connecticut are shit holes,” I hear the guy next to me telling his group of LES friends as I read a few of the bottles on the top shelf of the back bar that are mixed in with infusions and ostrich eggs. “TINCT. FOENICUL”, “MEL BORAXAT.”, and “AETHER ACETIC”. Yeah, a bit tacky. But they seem to like it.<br /><br />Nick is a mixologist that has been here since the opening. He’s the tall, friendly one. He seems eager to tickle the palate of curious bar-goers. “What flavors do you like?” he asks me. “Which spirit?” He methodically puts together a Cilantro Paso, one of his creations on the menu. It’s a combination of cilantro infused gin, Lillet Blanc, agave nectar, lemon, and muddled cucumber, served chilled in a martini glass with one ice cube. Many of the chilled cocktails, I notice, are served with one ice cube. It’s a great drink, but he doesn’t stop there.<br /><br />His next one is not on the menu and doesn’t have a name. It’s nicely mezcal based, made with lavender, a habanero infused cachaça and vodka mixture, smoke, and citrus. Very tasty, indeed.<br /><br />Yuval is a visiting mixologist from Los Angeles. The label on his lab coat says Dispensing Chemist and he seriously looks like a bearded lab worker, intensely pothering over his infused brews. He gives me a mixture of vodka, elderflower, jasmine, lime, and orange zest that is completely sublime. He also shares with me a specialty of his, Gin and Tonic from the Garden, which is a GnT with fresh pieces of tomato, cucumber, and basil and kissed with salt.<br /><br />If these guys are chemists, then the uncle mad scientist is definitely Albert Trummer, who owns the place. He’s a mixologist as well, but isn't often seen mixing up a drink these days. Fortunately for me, I get to try a taste of his incredible signature version of a bourbon sour that is shockingly smooth and soft on the palate.<br /><br />So, quite unexpectedly in fact, I ended up at Apotheke tonight, where care is made and dispensed in a glass, and I find myself tasting tinctures from some talented mixers. I know, I know. But somebody’s got to do it.<br /><br />Sip it. Slowly. <br /><br />Thanks for reading. I'll try to have some pictures for you next time.Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-54579621285912560912009-05-27T01:03:00.002-04:002009-05-27T01:15:42.126-04:00North Korea's At It Again<p>WHAT TO DO, KIM JONG-IL?</p><br /><p>It's a bit hard for me to believe he did it again. Bastard.</p> <a href="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20035.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20035.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">GINSENG INFUSED SOJU</span></span></cite></p><p>Now as President Obama, the European Union, and the United Nations thinks about what to do, what are we, the citizens of the world, to do about this evil power sneaking its way via detonated warheads into our collective consciousness? Well, it may be a surprise to you—or it may not be—that I've come up with a cocktail to keep us busy. And its intent is to somehow counteract the iniquitous control of the North Korean leader (just don't ask me exactly how it's to do that).</p> <a href="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20036.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20036.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">AND THEN CHILL</span></span></cite></p><p>I call it Lights Out, Kim Jong-Il and you can make up your own mind about how to exactly interpret that. I know there's not much available in North Korea as far as fresh and good ingredients go (in fact, I don't think there's much available of anything outside what the government has access to), so I've included some good and tasty ingredients that I've found readily available in their friendly neighbor to the south. For the cocktail I made, I used some fresh ginseng I bought a short while ago in Busan and had kept in the freezer of my Bangkok apartment. If you can't make it any time soon to that coastal gambling destination in South Korea, you can pick up some dried ginseng from your local Asian market or Korea Town. (<a href="http://www.josephboroski.com/josephboroski.com/pictures/Pages/busan_march_09.html">Here are some of the shots I took during my trip to Busan.</a>) The alcohol base is soju, which is a Korean spirit made from rice and/or sweet potato and/or other carbohydrates and—rapidly gaining popularity—is pretty much readily available worldwide these days. It is a nice colorless spirit with a distinctive and light flavor and can greatly vary in alcohol content. For this drink, you should use something a bit stronger than 25%; 40% is ideal. And finally, there's a touch of grenadine in this drink, but it's nothing like the Rose's grenadine most American bars are stocked with. You should use a real pomegranate syrup. Here, I'm recommending a product called Authentic Grenadine by Stirrings. It's a full 30% juice and without all the artificial colors and flavors that most "grenadines" are loaded with, so it only adds a slight touch of color to the cocktail, so don't expect fire engine red to be poured out into your glass.</p><a href="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20037.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20037.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">SHAKE UP NORTH KOREA</span></span></cite></p><p>Okay, then. Here's how to make one of these detonatable drinks yourself:</p><p>LIGHTS OUT, KIM JONG-IL</p><p>Preparation:<br>Infuse as much soju as you want with ginseng by adding about one fistful of ginseng to one bottle of soju. Allow to sit at room temperature for one week. Do not discard the ginseng.</p><p></p><p>Ingredients:<br>1½ oz ginseng infused soju<br>½ oz orange liqueur<br>½ oz freshly squeezed lemon juice<br>¼ oz Stirrings Authentic Grenadine</p><p>Fill your favorite stemmed glass with ice and allow to chill while mixing the drink. Add all ingredients to a cocktail shaker. Then fill the shaker with ice and shake well. Twist out the ice from your chilled stemmed glass. Strain through a fine strainer (double strainer) into the glass. Garnish with a ginseng root. Enjoy while watching Anderson Cooper.</p><a href="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20038.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20038.jpg" alt="Click for larger image" width="301" height="201" /></a><cite><span class="Apple-style-span" style=""><br /><span class="Apple-style-span" style="font-size:x-small;">MMMMM, GOOD</span></span></cite></p><a href="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20039.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/5-27-09/N%20Korea%20%20039.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">TAKE THAT, JONG-IL</span></span></cite></p><p>Take a sip of the world, but do it slowly.</p><p>—Joseph</p><p>[Bangkok, Thailand]</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com2tag:blogger.com,1999:blog-7844225158446077078.post-8624917605517156782009-02-12T01:06:00.007-05:002009-02-15T09:48:54.108-05:00$787 Billion<p>THE NEW NEW DEAL</p><p>So it looks like the US economy will soon be connected to a $787 billion IV drip. And what’s a better way to celebrate than to mix up a drink.</p><p>It all seems to give me odd flashbacks of New Deal mentionings in seventh grade Social Studies class back in Connecticut. So in honor of the new economic stimulus plan, I’ll be introducing to those of you not familiar with this classic: The Roosevelt—in honor of the man responsible for the original economic stimulus plan of the Great Depression.</p><p>Now, the traditional recipe may remind some of the Bronx cocktail, for those of you that are familiar with what is essentially an OJ-charged perfect martini, but it's actually quite different. Some recipes call for a dark rum while others insist you use a light one. Here I'm going with the light for color and adding a touch of the dark because the molasses twang of the dark rum works well with orange.</p><p>THE ROOSEVELT</p><p>1½ oz light rum<br />¼ oz dark Jamaican rum<br />½ oz dry vermouth<br />¼ oz orange juice<br />¼ teaspoon sugar</p><p>According to the classic recipe(s), you should mix up all the ingredients and strain into a chilled cocktail glass.</p><p>Another way I additionally improve on this drink is to start off by treating it similar to an Old-Fashioned by muddling a slice of orange with the sugar (you can add a whole teaspoon if you like the sweet stuff). This adds the slightly-bitter and highly aromatic oils of the orange skin, which add a nice dimension to this drink. Then go ahead and shake up all the ingredients with ice. What the orange slice also does is add a bit of orange pulp to the drink. If this is undesirable, simply fine strain it into the chilled cocktail glass. Finally, twist a thin orange peel strip over the drink and kiss the entire rim of the glass with it. Delicious!</p><p>Since we're on presidents, there's one particular drink named after the guy that was in office two decades later. It's not necessarily my favorite drink, but let me show you how I've reinvented it.</p><p>The classic is called The Eisenhower and the traditional recipe is quite simple. Definitely reminiscent of a grasshopper, but without cream, a different ratio, and on the rocks.</p><p>THE EISENHOWER</p><p>1½ oz light crème de cacao<br />½ oz green crème de menthe</p><p>Pour ingredients over the rocks in an old-fashioned glass. That’s it; I told you it was simple.</p><p>The thing is, though, it’s not exactly the best drink. Being all liqueurs, it’s a bit syrupy, a bit sweet, and not very complex. So I’ve modernized it a bit. Here’s my take, with a suitable name to align with the topic at hand:</p><p>THE $787 BILLION ECONOMIC STIMULUS PLAN</p><p>1½ oz premium vodka<br />½ oz Cognac<br />12 fresh mint leaves<br />1 teaspoon premium cocoa powder<br />2 teaspoons castor sugar</p><p>Muddle the mint leaves, the cocoa powder, and the sugar in a mixing glass. It’s very important to muddle really well. Add a drop or two of the vodka to get the mixture a bit wet and use the graininess of the sugar to grind up the mint into tiny bits. You should end up with a brown/green minty paste with no visible pieces of mint.</p><p>Add the Cognac and the vodka. Shake well with ice and strain over fresh ice in a rocks glass. Garnish with a wedge of good chocolate.</p><p>Now with an extra $787 billion green ones about to be rushing through the bloodstream of the economy, we might have a few extra bucks to make a couple good cocktails.</p><br /><p>Enjoy! And as with life, sip slowly.</p><p>—Joseph</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-14850864237837399332009-02-06T04:38:00.006-05:002009-02-10T11:27:44.886-05:008,000 Miles<p>WARM MEMORIES</p><br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0219 (218 of 379).JPG"><img src="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0219 (218 of 379).JPG" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">Butter</span></span></cite></p><br /><p>I was pretty much counting down the days. I always do when my trip back home approaches. Generally, I head that way about every three months, and the nineteenth of February would have been exactly that long since I was last there. But as often is the case, my plans changed. It's for the good, though; I'll be in the Philippines, working with what is surely to be one of the hottest spots in the entire country. So New York City will have to wait. This time until March.</p><br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0224 (223 of 379).jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0224 (223 of 379).jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;"> Butter</span></span></cite></p><br /><p>The thing is I get a bit fuzzy for the city every now and again. I wouldn't say homesick; I've never been one to ever really experience that feeling--that's how I knew as soon as I started traveling that it was something that fit me so well. But you know that warm, fond, fuzzy thing that happens to you when you think of something or someone that has been briefly absent from your life? Well, that's what I get when Manhattan crosses my mind.</p><br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0232 (231 of 379).jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0232 (231 of 379).jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;"> Butter</span></span></cite></p><br /><p>So of course my brain brings me back to my last return visit. I was there through Halloween and left as it neared Thanksgiving, just making it back to Southeast Asia to experience the American holiday in an Irish pub, being fed cranberry sauce and stuffing and unrecognizable vegetable matter (good thing I don't eat meat; that was much worse) made by Thais. It didn't do any good at suppressing that fuzzy feeling.</p><br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0251 (250 of 379).jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0251 (250 of 379).jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">Double Crown</span></span></cite></p><br /><p>Since then I've been to Hong Kong, Bangkok, Chiang Mai and all over the north of Thailand, and New South Wales, Australia. As I said, I'll soon be in the Philippines--Manila mostly--and surely another two or three countries in Asia before returning briefly to New York in March. And along the way, I see some incredible places. Some of them I will certainly be revisiting, others have already been happily forgotten. But the while, New York draws me in.</p><br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0255 (254 of 379).jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0255 (254 of 379).jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">Double Crown</span></span></cite></p><br /><p>The general feeling there is changing, of course, with the current economic situation--as it is all over the world. But people are drinking great cocktails and talented barmen and barwomen are putting them together for us. The pictures on this page are bar shots of <a href="http://www.butterrestaurant.com/">Butter</a> and <a href="http://www.doublecrown-nyc.com/">Double Crown</a>, in the East Village and Bowery, respectively. They're a few of my current favorites (a mix of new and old), along with <a href="http://nymag.com/listings/bar/pdt/">PDT</a>, <a href="http://www.thesmithnyc.com/">The Smith</a>, <a href="http://www.popburger.com/">Pop Burger</a> in the Meatpacking, <a href="http://www.peguclub.com/">Pegu Club</a>, <a href="http://www.tailornyc.com/">Tailor</a>, <a href="http://www.kemiabarny.com/">Kemia</a>, <a href="http://newyork.citysearch.com/profile/46280322/new_york_ny/norwood.html">Norwood</a>, and <a href="http://www.arawinebar.com/">Ara</a>. It's what I have with me of the city right now. At least until I head back in March.</p><br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0258 (257 of 379).jpg"><img src="http://www.josephboroski.com/images/SipSlowly/2-06-09/DSC_0258 (257 of 379).jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">Double Crown</span></span></cite></p><br /><p>So here's to whatever it is that gives you that warm, fuzzy feeling now and again. There's probably a cocktail that someone does somewhere nearby that can bring you a bit closer.</p><br /><br /><p>Sip slowly.</p><br /><p>—Joseph</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-53276608046230164072008-09-17T22:18:00.005-04:002008-09-17T22:29:31.160-04:00The New St. Regis<p>COCKTAILS IN PARADISE</p><a href="http://www.josephboroski.com/images/SipSlowly/9-18-08/Jackfruit.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/9-18-08/Jackfruit.JPG" alt="Click for larger image" width="301" height="201" /></a><cite><span class="Apple-style-span" style=""><br /><span class="Apple-style-span" style="font-size:x-small;">Jackfruit Martini: local flavor and a touch of spice</span></span></cite></p><p>This past Monday marked the opening date of <a href="http://www.starwoodhotels.com/stregis/property/overview/index.html?propertyID=1708">The St. Regis Bali Resort</a> located in the Nusa Dua region of the popular Indonesian island destination. The place is stunningly gorgeous, the staff is incredibly accommodating, and (although I may be slightly biased) the cocktails at The King Cole Bar are to die for.</p><a href="http://www.josephboroski.com/images/SipSlowly/9-18-08/Honey%20Royale.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/9-18-08/Honey%20Royale.jpg" alt="Click for larger image" width="301" height="201" /></a><cite><span class="Apple-style-span" style=""><br /><span class="Apple-style-span" style="font-size:x-small;">The champagne-based Honey Royale</span></span></cite></p><p>A short while ago, I flew out to Bali from New York to create a cocktail menu and train the staff of the signature bar at the new St. Regis. The drinks concept is simple: fresh ingredients, generous pours and portions, and a selection of world-class, well-built cocktails.</p><a href="http://www.josephboroski.com/images/SipSlowly/9-18-08/Passiflora%20Crushed%20Mojito.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/9-18-08/Passiflora%20Crushed%20Mojito.jpg" alt="Click for larger image" width="301" height="201" /></a><cite><span class="Apple-style-span" style=""><br /><span class="Apple-style-span" style="font-size:x-small;">The uniquely refreshing Passiflora Crushed Mojito</span></span></cite></p><p>If you happen to be in the region, you won’t be let down by a sip at The King Cole Bar at The St. Regis Bali Resort.</p><p>Sip slowly. And do let me know how you like them.</p><p>--Joseph</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-79360511193071635472008-08-30T14:13:00.010-04:002008-08-31T09:32:29.324-04:00Kiwi<p>I was in Auckland, New Zealand back at the beginning of June to create three signature cocktails for the Louis Vuitton store opening party. It's a relatively quiet city, in case you've never been. But despite that, it's a city with some very talented and enthusiastic bartenders and mixologists. Thanks to them, you can get a few great mixed drinks on that gorgeous island nation.</p><p>Here are a few shots of the ones I put together, along with a few of the great cocktailians I was fortunate enough to work with. Thanks guys for the great work.</p><a href="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--121.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--121.JPG" alt="Click for larger image" width="301" height="201" /></a></p><a href="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--122.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--122.JPG" alt="Click for larger image" width="301" height="201" /></a></p><a href="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--123.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--123.JPG" alt="Click for larger image" width="301" height="201" /></a></p><a href="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--127.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--127.JPG" alt="Click for larger image" width="301" height="201" /></a></p><a href="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--566.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--566.JPG" alt="Click for larger image" width="301" height="201" /></a></p><a href="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--568.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--568.JPG" alt="Click for larger image" width="301" height="201" /></a></p><a href="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--570.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/8-31-08/NZ--570.JPG" alt="Click for larger image" width="301" height="201" /></a></p><p>To all of my new kiwi friends, and everybody else that enjoys a good cocktail, cheers.</p><p>—Joseph</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-31095344339985269092008-06-15T00:44:00.007-04:002008-11-09T10:56:40.593-05:00I think I'm turning Japanese, I think I'm turning Japanese, I really think so.<p>I've been traveling Asia for the majority of the past year and I think I might be starting to feel like the continent is somehow entering my being.</p><a href="http://www.josephboroski.com/images/SipSlowly/6-15-08/Soda.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/6-15-08/Soda.JPG" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">Gin & tonic. Looks good, doesn't it?</span></span></cite></p><p>Growing up in America, we used to do this thing as young kids where we would stretch our eyes out to the side and say we were Japanese, then stretch our eyes out slightly differently and say we were Chinese. I think that was probably the limit of our knowledge of Asian countries at that age or I'm sure the game would go on and on until all of the Eastern population was accounted for (and blatantly misrepresented).</p><p>Now last night, Nini and I were joking around a bit, recalling this silly and completely racist game from childhood. She, having had grown up in Thailand, used to make incredibly similar faces as a kid with her friends, only they would include quite a bit more nearby countries.</p><p>"Japanese," I said, stretching the skin near my eyes to the side.</p><p>"Korean," she demanded, doing the same to her face.</p><p>Then I moved my fingers away and asked her, "So how do I do Thai?"</p><p>"Just like that," she said, referring to my face at rest. "I think you're starting to look like us."</p><a href="http://www.josephboroski.com/images/SipSlowly/6-15-08/Bangkok.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/6-15-08/Bangkok.JPG" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">The view from my balcony in Bangkok</span></span></cite></p><p>With that comment on my mind, I made my daily run through Bangkok this morning and, unavoidably, took in the smell of the city. The whole of Asia, as I frequently point out, has its own unique and enticing smell. This varies, of course, depending on where on the continent you are, but generally, to me, its foundations remains the same. I think it's a combination of the local fauna, the food, the exhaust from the 2-stroke engines, the moisture coming in from the Eastern seas, and basically the aroma of the earth at 7,000 miles from where I grew up. But one thing I paid attention to while I ran was my eerie familiarity. Not long ago, it all smelled so foreign and exotic every day, despite how many times the multitude of scents entered my nose. Today I noticed exactly how accustomed I had become to the scent of Asia. It was normal to me now, habitual, perhaps even a part of me. What striked me was that it wasn't the smells that changed; it was, clearly, me.</p><a href="http://www.josephboroski.com/images/SipSlowly/6-15-08/Nini.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/6-15-08/Nini.JPG" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">Nini, candidly shot on the beach</span></span></cite></p><p>Of course, in my travels and adventures, I have developed some favorites. I have my favorite Asian cuisine, my favorite sights of Asia, my favorite Asian beaches, and, of course, favorite bars in Asia. One that tops the list is a small Japanese spot in Hong Kong. I've been trying to decide whether I should blog it or not, fearing that spreading the word of its existence might spoil its allure. Part of its charm is its usual clientele of late-night Japanese businessmen and women sharing a whiskey or martini after a long workday. This is a place where people truly appreciate a well-crafted drink.</p><a href="http://www.josephboroski.com/images/SipSlowly/6-15-08/View.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/6-15-08/View.JPG" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">The view of HK as a backdrop behind the bar</span></span></cite></p><p>Ichiro is the bar's "director", but his customers know of him as the barkeep. Seldom does one experience such precision, exacting skill, and determined perfection behind the bar. To him, the cocktail—whether one of his signature creations or a single-malt on the rocks—begins with the ice. This is one of the things that comes through with Ichiro's high standards.</p><a href="http://www.josephboroski.com/images/SipSlowly/6-15-08/Ice.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/6-15-08/Ice.JPG" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">Frozen water, perfected</span></span></cite></p><p>He is the sole creator of all of his ice, making containers of it in freezers behind the bar. He has coffee ice and flavored ice for cocktails, large solid ice cubes for shaking and stirring (which he individually carefully choses for each drink), and his incredible hand-made ball ice.</p><a href="http://www.josephboroski.com/images/SipSlowly/6-15-08/Ball-ice.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/6-15-08/Ball-ice.JPG" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">Ichiro's ice ball</span></span></cite></p><p>On my first visit to his bar, Ichiro demonstrated the painstakingly exacting procedure he goes through to make one of his gorgeous spheres of ice. The process, totaling 9 minutes per ball to complete, begins with a bin of ice that he froze himself a day prior. He carefully cuts the large rectangle into equal cubes and then, his hands protected from the cold by rubber kitchen gloves, hacks away at them, one at a time, with a meat clever, breaking of small pieces while rotating it in his hand to create the shape of the sphere. He does this with such precision and speed, that it's quite the spectacle to view. Once this step is complete, he trades the cleaver with a razor-sharp Japanese chef's knife, with which he uses to shave the ball clean. This is also quite a sight. He then carefully places the ball back in the freezer to harden overnight. When Ichiro is ready to use one of his carefully created ice balls, he once again takes out his chef's knife and perfects the smoothness prior to placing it perfectly in the glass.</p><a href="http://www.josephboroski.com/images/SipSlowly/6-15-08/Barkeep.JPG"><img src="http://www.josephboroski.com/images/SipSlowly/6-15-08/Barkeep.JPG" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">Ichiro builds a drink at the other end of the bar</span></span></cite></p><p>Ichiro's ice makes a great whiskey or a well-made martini so much exceptionally better.</p><p>Enjoy life. Thanks for reading. And, as always, sip slowly.</p><br /><p>—Joseph</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-86444597180802824602008-05-30T01:43:00.005-04:002008-05-30T02:01:48.299-04:00Spanish in Hong Kong<p>Today is a pretty rainy day in Hong Kong. Fortunately for me, there's quite a bit of sexy indoor spots to spend my time in this city.<br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/5-30-08/1-5%201.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/5-30-08/1-5%201.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">1/5 Nuevo is in the Wanchai area of HK</span></span></cite></p><p>We were at Pacific Place in Wanchai doing a bit of shopping and basically wandering around indoors while the humidity outside remained constant and the skies threatened to open up and swallow the beautiful city in a torrential downpour. Bonnie told me that a cool Spanish place was right around the corner, so I said, "Let's go!" And that we did, managing to avoid any drops from the teasing rain clouds.</p><br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/5-30-08/1-5%202.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/5-30-08/1-5%202.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">1/5's brightly colored and flavored Strawberry Batida</span></span></cite><p></p><p>Now to be completely honest and blunt, the Sangria at 1/5 Nuevo, especially for a Spanish place, is pretty bad. It's a standard red wine sangria, with the usual bits of soaking fruit, but a world away from the good stuff you find in Barcelona. On the other hand, the barkeep put together a cachaça drink for me that was quite something worth writing about. It's called a Strawberry Batida. Now a Batida is a Brazilian drink made with the ever-popular Brazilian sugar-cane spirit. Despite my limited knowledge of foreign languages, I do know that "badita" is Portuguese for "shaken" or "a shaken drink". It's really basically a caipariña (cachaça, lime, and sugar) with fruit juice. The labels "badita" and "caipariña" are actually, although not accurately, used interchangeably.</p><br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/5-30-08/1-5%203.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/5-30-08/1-5%203.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">A guy on a phone passed to him by a piece of wood</span></span></cite><p></p><p>The Strawberry Badita at 1/5 is a pretty nice drink. It's messy and soupy, packed with fresh strawberries, fresh limes, and fresh mint. Kind of a hybrid of a caipariña, a mojito, with a strawberry touch. Quite a lot of stuff going on, but not bad.</p><br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/5-30-08/1-5%204.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/5-30-08/1-5%204.jpg" alt="Click for larger image" width="300" height="201" /></a><br /><cite><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">Nuevo bottle display at 1/5 Nuevo</span></span></cite><p></p><p><a href="http://www.josephboroski.com/images/SipSlowly/5-30-08/1-5%204.jpg"></a><br /><br /></p><p>Thanks for reading the blog, guys. Wherever you are, have fun. But to really enjoy, sip slowly.</p><br /><p>—Joseph</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-10453631875475942062008-04-19T05:35:00.011-04:002008-04-20T23:55:14.494-04:00I get my kicks above the waistline, Sunshine.<p>Night-time in Bangkok is a lot of things. I know people who have a passionate love affair with the darkened city. I know people who curse its existence. I can understand both. But over the past six months, I find myself continuing to return. It's lure is incredibly enticing, it's attractions plentiful and ubiquitous. Last night was no different.<br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0006%20-%202008-04-18%20at%2023-01-42.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0006%20-%202008-04-18%20at%2023-01-42.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:x-small;">A truck-bar parked on Sukhumvit Soi 11 with a billboard backdrop</span></span></cite></p><p>It's been hot. It is summertime in Thailand and the heat during the day is so unbearable, its presence so strong that sometimes nearly nothing else appears to exist. The sunset is a welcoming opportunity to walk the streets in moderate comfort--although last night seemed an exception. The warmth of the day continued to press on towards midnight, inviting my jeans to melt into the flesh of my legs, my shirt to form a film of liquid on the outside of my upper body. So, instead of going somewhere with the soothing arms of air conditioning, I met my friends, as planned, at the outdoors venue Nest.<br /><br /><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0014%20-%202008-04-18%20at%2023-17-20.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0014%20-%202008-04-18%20at%2023-17-20.jpg" alt="Click for larger image" width="300" height="201" /></a><br /><cite><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">Singing...</span></span></cite></p><p><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0041%20-%202008-04-19%20at%2000-27-43.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0041%20-%202008-04-19%20at%2000-27-43.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">...and music at Nest</span></span></cite></p><p>It's a pretty new spot. I enjoyed it during their opening and now, about a month later, it feels even better. As I've mentioned, it's outside. Nest resides at the top of Le Fenix Hotel on Sukhumvit Soi 11, just across the street from the famed Q Bar. The decor is modern, pathways and bits of lawn accentuating the fact that you are under the stars. The space is spotted with beds, hammocks, and things loungy. Not to mention lots of very powerful fans to cool you on nights like these. It helped, actually. And for the time spent there I could concentrate on listening to great live music and not on the slow, steady trickle down my back.</p><p><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0028%20-%202008-04-19%20at%2000-22-05.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0028%20-%202008-04-19%20at%2000-22-05.jpg" alt="Click for larger image" width="301" height="201" /></a><br /><cite><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">Everyone polished of their lemongrass caipariñas and soda</span></span></cite></p><p>Taking the pics of the truck-bar on the way to Nest inspired me to visit one of the favorite street watering holes in the area. Yeah, it's outside, but since the sweat already started, why not?<br /><br />Volkbar parks itself just down the street on Sukhumvit between Soi 1 and Soi 3. They've got some decent drinks served in plastic cups for an easy 70 baht a piece (that's just a bit more than two bucks, man). And the setting couldn't be better--out on the street on the popular Sukhumvit Rd.</p><p><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/Bangkok-April08%2051.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/Bangkok-April08%2051.jpg" alt="Click for larger image" width="300" height="201" /></a><br /><cite><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">Street drinking in style: Volkbar</span></span></cite></p><p><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0053%20-%202008-04-19%20at%2000-46-28.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0053%20-%202008-04-19%20at%2000-46-28.jpg" alt="Click for larger image" width="300" height="201" /></a><br /><cite><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">At a red light one minute and serving thirsty customers the next</span></span></cite></p><p>Owner Lew and her assistant Pok, who are also a couple, bought the old VW van outside the city, remodeled it, and now, surprisingly, drink less than they did before. They do have to drive away after work, after all. It's about midnight that they stay open with their lights on, but can hang around for up to an hour and half after that, depending on when the cops tell them to close up shop.</p><p><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0083%20-%202008-04-19%20at%2001-20-03.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0083%20-%202008-04-19%20at%2001-20-03.jpg" alt="Click for larger image" width="300" height="201" /></a><br /><cite><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">Thomas and Pok drive a good drink</span></span></cite></p><p><cite><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0085%20-%202008-04-19%20at%2001-28-17.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0085%20-%202008-04-19%20at%2001-28-17.jpg" alt="Click for larger image" width="300" height="201" /></a><br /><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">Lew shaking one up in the van</span></span></cite></p><p><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0065%20-%202008-04-19%20at%2000-52-41.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0065%20-%202008-04-19%20at%2000-52-41.jpg" alt="Click for larger image" width="300" height="211" /></a><br /><cite><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">Strong and cheap drinks</span></span></cite></p><p><a href="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0048%20-%202008-04-19%20at%2000-43-42.jpg"><img src="http://www.josephboroski.com/images/SipSlowly/4-19-08/DSC_0048%20-%202008-04-19%20at%2000-43-42.jpg" alt="Click for larger image" width="300" height="201" /></a><br /><cite><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="">Seated and served on the sidewalk on Sukhumvit Rd</span></span></cite></p><br /><p>Thanks for reading. And if you find yourself in Bangkok, enjoy. But, please, sip slowly.</p>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com1tag:blogger.com,1999:blog-7844225158446077078.post-26307422338453289182008-03-13T14:20:00.007-04:002008-03-13T14:46:24.205-04:00Louis Vuitton Liquid Gold<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gcJZhlCX6kQrOm1_iP2yWBtNSFxELyUn5ef22ArCX5sI4jaaJFy3V-TkBvsdqypDi9d2n6qUs0i5YuB1VxetDUJP_jjeyoMELb0PFF79_LmAuvF238sgBEY0BYqlht3EUSajMCqpZQo/s1600-h/LV+Ferry.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gcJZhlCX6kQrOm1_iP2yWBtNSFxELyUn5ef22ArCX5sI4jaaJFy3V-TkBvsdqypDi9d2n6qUs0i5YuB1VxetDUJP_jjeyoMELb0PFF79_LmAuvF238sgBEY0BYqlht3EUSajMCqpZQo/s320/LV+Ferry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5177298647280071410" /></a><br /><br /><br />My Press Statement, as Cocktail Creator for Asia's fashion party of the year:<br /><br />Celebration on Friday, March 14th, 2008; Hong Kong.<br /><br />LOUIS VUITTON’S LIQUID GOLD COCKTAIL <br />TO CELEBRATE HONG KONG, FASHION CAPITAL OF ASIA<br /><br />Two distinctive Maisons, each possessing its own sensibilities yet linked together in the spirit of luxury and artistic pursuits, are the destinations for a “unique voyage” for a few chosen “travelers”, in celebration of Hong Kong, the fashion capital of Asia.<br /><br />Since its first store in Hong Kong in 1979, Louis Vuitton has continuously morphed with the retail landscape of Hong Kong, in tandem with the city’s growth. One of the most memorable groundbreaking moments was when the Malletier chose Hong Kong as one of its celebration sites for its 150th anniversary celebration <br /><br />For this occasion, the tone of “gold” has been chosen to illustrate the spiritual connection between these two Maisons. The warmer tones of yellow gold at Canton Road provides a contrast to the white gold ambience of the Landmark, yet both pay homage to the pursuit of luxury through flawless craftsmanship and the use of precious materials that makes Louis Vuitton renowned. <br /><br />To celebrate the inauguration of the Canton Road Maison, we are happy to create a special gold cocktail that symbolizes this celebration of Hong Kong and which will be served throughout the event. The mix of East and West, with its tantalizing flavours adds a golden touch to ones palette.<br /><br />Flavors:<br /><br />Belvedere Vodka—100% gold rye Polish vodka<br />Mandarin—Oriental fruit, very Chinese, delicate<br />Ginger and Mandarin Zest syrup—<br /> Mandarin Zest—strength, subtle edge<br /> Ginger—spice and staple flavor of the East<br />Turmeric—gold, spice, unifying<br />Lime—balance, classic, complete<br />Gold—luxury, precious<br /><br />This thus is the perfect way to celebrate Hong Kong.Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-17942743384741574512007-12-28T23:09:00.000-05:002007-12-28T23:58:43.416-05:00Sham's WinstonOkay, I'm back. Updating the blog while traveling is not always the easiest, but I'm sure there are more difficult jobs. So go ahead and count on more frequent posts.<br /><br /><a href="http://www.flickr.com/photos/boroski/2144793835/" title="The Bamboo Hut Bistro, Melaka by Joseph Boroski, on Flickr"><img src="http://farm3.static.flickr.com/2060/2144793835_a53ecf0f8e.jpg" width="500" height="335" alt="The Bamboo Hut Bistro, Melaka" /></a><br /><br />The employees of the 2006/2007 winner of the "Best Restaurant Hotel Outlet Melaka Tourism Award" all wear black T-shirts that read "House of Cocktails."<br /><br /><a href="http://www.flickr.com/photos/boroski/2145586116/" title="Sham's Golden Eagle by Joseph Boroski, on Flickr"><img src="http://farm3.static.flickr.com/2356/2145586116_a723e23994.jpg" width="332" height="500" alt="Sham's Golden Eagle" /></a><br /><br />The multiple drinks menus at The Bamboo Hut Bistro certainly have quite a selection of common beverages, but remain without anything unique and original. If you'd like a signature cocktail here, Sham is the man to make it for you. He's the bartender that will size you up to determine your poison. Sham's a bit of a talker and, among other things, told me that he's come up with fifty to sixty of his own concoctions for those moments when someone wants something a bit different. For me, he mixed me up a drink made with vodka, rum, gin, triple sec, and Ribena berry juice. A bit of a berry Long Island, he calls it a "Golden Eagle," named after the emblem on a pack of Winston cigarettes.<br /><br /><a href="http://www.flickr.com/photos/boroski/2144794485/" title="The Mango Daiquiri at Bamboo Hut Bistro by Joseph Boroski, on Flickr"><img src="http://farm3.static.flickr.com/2212/2144794485_44c61712ba.jpg" width="500" height="335" alt="The Mango Daiquiri at Bamboo Hut Bistro" /></a><br /><br />I also gave the Mango daiquiri a taste. Very mango, very blended, and very frothy, the bright orange slushy drink is quite sweet and tasty, but not my cup of tea. I'll stick with one of Sham's creations.<br /><br /><a href="http://www.flickr.com/photos/boroski/2145586344/" title="Jason & Sham by Joseph Boroski, on Flickr"><img src="http://farm3.static.flickr.com/2233/2145586344_e523753928.jpg" width="500" height="335" alt="Jason & Sham" /></a><br /><br />Thanks for reading!<br />Sip slowly,<br />JosephJoseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-86287216501717177942007-11-19T12:26:00.000-05:002007-11-19T13:00:32.059-05:00Table 16<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtJMz4WziDhNzqCaXbe7J_aKnsPFQfIcGDcZSTLaVe3W2fUKYY1R698FkgZaYYUCbYaRlN9iCN5BoAWQnb7P3iswhwfOL34kHyugHDIaTdjGgIrtHsHc-ckBdmOZ8mf69Sp6OhTV0Ssk/s1600-h/TableNo.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtJMz4WziDhNzqCaXbe7J_aKnsPFQfIcGDcZSTLaVe3W2fUKYY1R698FkgZaYYUCbYaRlN9iCN5BoAWQnb7P3iswhwfOL34kHyugHDIaTdjGgIrtHsHc-ckBdmOZ8mf69Sp6OhTV0Ssk/s320/TableNo.jpg" border="0" alt="16"id="BLOGGER_PHOTO_ID_5134605364363145138" /></a><br /><br />We sat at table 16 at some Indian banana leaf restaurant in the Bangsar area of Kuala Lumpur. I think it was table 16 because of the piece of paper with the number 16 written below some Malay writing left between Rob and I after the waiter took our order. There were five of us total and we ate messy but delicious Indian food off of banana leaves that served as plates.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnr0_Ccj6AyBfT31N2XZsbe0v6-HQk6OuR5F-s9sNCSuBSWtK0vEQpxjKdVqWraE7-8vq3p_7nZvusWLERMs-4mzNreoZmQXMVLIqLwiW_VwYUBjwaePBWR-yjuakSkoMrF6H1pJFQJ4/s1600-h/BangsarStreetKL.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnr0_Ccj6AyBfT31N2XZsbe0v6-HQk6OuR5F-s9sNCSuBSWtK0vEQpxjKdVqWraE7-8vq3p_7nZvusWLERMs-4mzNreoZmQXMVLIqLwiW_VwYUBjwaePBWR-yjuakSkoMrF6H1pJFQJ4/s320/BangsarStreetKL.jpg" border="0" alt="Bangsar in KL"id="BLOGGER_PHOTO_ID_5134605776680005602" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNCIX_buyM0JaHJ0Q60_32X4E5Y3wB0jiOHfim4U5GW7q0-3WEzXuzT7EhIAWLdvpUM9HudazBq1NpZ5H4Wy9TqqK6GP4Q3SKny9dhw9dgIMK8daKr95jaxyG11Ep7wIrWDOlAsQVGJb8/s1600-h/BananaLeaf2.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNCIX_buyM0JaHJ0Q60_32X4E5Y3wB0jiOHfim4U5GW7q0-3WEzXuzT7EhIAWLdvpUM9HudazBq1NpZ5H4Wy9TqqK6GP4Q3SKny9dhw9dgIMK8daKr95jaxyG11Ep7wIrWDOlAsQVGJb8/s320/BananaLeaf2.jpg" border="0" alt="Banana Leaf meal"id="BLOGGER_PHOTO_ID_5134605669305823186" /></a><br /><br />I always drink water with a meal and seldom anything else, but in the name of trying something new, I tasted a local favorite: the lime-aid. It's simple. Limes, water, and sugar syrup. The secret, though, is in the type of limes they use. Malaysia has such incredible Kalamanci limes. They're smaller and often not as pretty as the usual variety, but are much more full of tart flavor. Not sweet, a Kalamanci lime yields quite a bit of yellow juice for its size but is also chock full of pits.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcZyriEnPx_qnk-CAozQSbUDimMPOAdN33mC2LHNDyfmNEVaERYflfdfJJxHZibc35Rh-gpQOrziF5lE_QVPqKfvumNRBnl9KsUTcXsNuwMoRAm7wwQ7vW9Sp-J3I5FXKZWVRXSTQUSY/s1600-h/LimeTea2.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcZyriEnPx_qnk-CAozQSbUDimMPOAdN33mC2LHNDyfmNEVaERYflfdfJJxHZibc35Rh-gpQOrziF5lE_QVPqKfvumNRBnl9KsUTcXsNuwMoRAm7wwQ7vW9Sp-J3I5FXKZWVRXSTQUSY/s320/LimeTea2.jpg" border="0" alt="Lime-Aid"id="BLOGGER_PHOTO_ID_5134605171089616802" /></a><br /><br />Because of their intense flavor, I decided to put together a mojito with Kalamanci limes for Qba, Kuala Lumpur's incredibly popular Latin bar. I also added some freshly pureed mango to really add a local touch. It was much loved by both the local regulars and the international tourists. I find that a nice modification to a classic mojito can really be a good thing.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVl4IcbZn3Jje0ilpDApDWFDFP-D6SKy7b1zwApOImzeusmJumrpIFO1HN3xGsGJpfZNpUiM0wVOVmEtsrsv_IRmsx0n2Uv40f2DNmFZZinIiy15ChyphenhyphenSI4ZbpopdiKFATWh6M3BSjC1s/s1600-h/LimeTea1.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVl4IcbZn3Jje0ilpDApDWFDFP-D6SKy7b1zwApOImzeusmJumrpIFO1HN3xGsGJpfZNpUiM0wVOVmEtsrsv_IRmsx0n2Uv40f2DNmFZZinIiy15ChyphenhyphenSI4ZbpopdiKFATWh6M3BSjC1s/s320/LimeTea1.jpg" border="0" alt="Lime-Aid"id="BLOGGER_PHOTO_ID_5134604707233148818" /></a><br /><br />Sorry I don't have a photo of the mojito, but here are a few of the Lime-Aid for you to look at.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDA-Xp96yrlpoWqlivmy30mLdzha8hOnMaTgFT5XQTFeo8NOfbeXy6eKKjlGpW_6tL0qjcuguR7QX8jyMVBcJPVkso113xi3fRzWS-rKwCYSRhl8-c4vNZCOa3eUnAq5y-1XEjLYR0Ng/s1600-h/LimeTea.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDA-Xp96yrlpoWqlivmy30mLdzha8hOnMaTgFT5XQTFeo8NOfbeXy6eKKjlGpW_6tL0qjcuguR7QX8jyMVBcJPVkso113xi3fRzWS-rKwCYSRhl8-c4vNZCOa3eUnAq5y-1XEjLYR0Ng/s320/LimeTea.jpg" border="0" alt="Lime-Aid"id="BLOGGER_PHOTO_ID_5134604522549555074" /></a><br /><br />Thanks for reading.<br />~JosephJoseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-45875051879710221052007-11-05T20:02:00.000-05:002007-11-05T20:07:30.750-05:00Press for BarSu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfQyCarCh1mBZ2TckNJ637t4RMfyZFZiT8PC8CL9IaSFXmEoCDO7yAriTLA_ZAWgR902CkWM0bG7M09kM_vbqT4zaqQ1iBIT93pLcPLZNofptLv_6Sq-7pu6BK3eTKuT2O1l51CX67KY/s1600-h/BoroskiMix.jpg"><img id="BLOGGER_PHOTO_ID_5129366998357389138" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfQyCarCh1mBZ2TckNJ637t4RMfyZFZiT8PC8CL9IaSFXmEoCDO7yAriTLA_ZAWgR902CkWM0bG7M09kM_vbqT4zaqQ1iBIT93pLcPLZNofptLv_6Sq-7pu6BK3eTKuT2O1l51CX67KY/s320/BoroskiMix.jpg" border="0" /></a><br /><br /><br />So for a press event at Bangkok's BarSu, located at the Sheraton Grande Sukhumvit, I decided to put together my Pear & Cucumber Cooler. It's a great combination of flavors, looks great, and is something very refressing in Bangkok's hot climate. The pears of Southeast Asia are quite a bit different from what is most common in the US, but they work incredibly well in this drink.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7qqmfC9ZGTqEtRX3APvDSe09GasjfkASzjQaU118egVSyQzruvQdaXBR1qy09leT0C4ziJPZnCizqPyg7U_aYChR0euokKSnHmfDw4QVVVaUlPtAwCOUQTq4XefOP0NB7FMbGeF834M/s1600-h/PearCuke.jpg"><img id="BLOGGER_PHOTO_ID_5129366783609024322" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7qqmfC9ZGTqEtRX3APvDSe09GasjfkASzjQaU118egVSyQzruvQdaXBR1qy09leT0C4ziJPZnCizqPyg7U_aYChR0euokKSnHmfDw4QVVVaUlPtAwCOUQTq4XefOP0NB7FMbGeF834M/s320/PearCuke.jpg" border="0" /></a><br /><br />Interested in mixing one yourself? Here's how:<br /><br /><span style="font-size:85%;"><strong>Pear & Cucumber Cooler<br /><br />You'll need to start off by pureeing equal parts peeled pears and crisp cucumbers. Shake with ice the following: 1½ oz puree, 1¼ oz of your favorite citrus vodka, a healthy splash of Lilet (can be substituted by Martini Bianco if you want to go Italian rather than French), the juice from one third of a lemon (straining out seeds), a nice sprinkle of raw cane sugar (if the pears are very ripe and extra sweet, less sugar will be needed), and a pinch of torn-up mint leaves. Pour into a tall glass and garnish with a cucumber ribbon and a wedge of pear. To add a little bubble, splash a bit of club soda on top.</strong></span><br /><span ></span><br /><span >And sip slowly.</span><br /><span ></span>Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com2tag:blogger.com,1999:blog-7844225158446077078.post-9675490420579948882007-10-26T01:45:00.000-04:002007-10-26T02:34:49.099-04:00On the Chao Phraya River (แม่น้ำเจ้าพระยา)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Lp2H-tFp4VEND-FMkpoFl7dIOGkdJqWlPw3yL8gFIZ8Td8CNcq4WuDm0ArU7213ZiCQUWJBPbxnsBv7ABYAT2sr9vo_z6-6RL9WVM60_kftZ6rSmhmbZRSPjBalfOG5snyoZXzAxuyE/s1600-h/DSC_0339.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Lp2H-tFp4VEND-FMkpoFl7dIOGkdJqWlPw3yL8gFIZ8Td8CNcq4WuDm0ArU7213ZiCQUWJBPbxnsBv7ABYAT2sr9vo_z6-6RL9WVM60_kftZ6rSmhmbZRSPjBalfOG5snyoZXzAxuyE/s320/DSC_0339.JPG" alt="" id="BLOGGER_PHOTO_ID_5125523123427966050" border="0" /></a><br /><br />Resting on the river that is the life-blood of Thailand--the Chao Phraya is the longest and by far the most-utilized river of the country--is the Royal Orchid Sheraton of Bangkok. Elevated just off its lobby is a comfortable bar with plush seats, low tables, and a nice rectangular bar overlooking the going-ons of the hotel shops.<br /><br />I was witness to a photoshoot of traditionally dressed Thai women that attracted a lot of attention from visiting Westerners.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxu4WIgFDNQqQz_muswOVdRezGpUYNpEsEDWyD7xT8HJIa5SmuAYUUjV1X8tkG-iMtwLvlUearkh06CYwxNJJ0aTLbncLofrjw4rnKm0z2d69erfpSo6MRt0ggx4bB1Ed4Fh12FcqOrM/s1600-h/DSC_0326.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxu4WIgFDNQqQz_muswOVdRezGpUYNpEsEDWyD7xT8HJIa5SmuAYUUjV1X8tkG-iMtwLvlUearkh06CYwxNJJ0aTLbncLofrjw4rnKm0z2d69erfpSo6MRt0ggx4bB1Ed4Fh12FcqOrM/s320/DSC_0326.JPG" alt="" id="BLOGGER_PHOTO_ID_5125517664524532786" border="0" /></a><br /><br />I decided upon two drinks. The first was called a Sa Bai Sa Bai, which, according to the young but gentlemanly barkeep Nirat, is Thai for something along the lines of "How are you?" and also "Fine, thank you." My Thai vocabulary just doubled simply by ordering this cocktail.<br /><br />Made from Maekhong [sic] Whiskey, orange curacao, mango juice, and red grenadine (they seem to be big fans of the later in this city), the Sa Bai Sa Bai is sweet, yet firm, and basically nice and tasty. The drinks in Bangkok, as with the food, tend to be sweet.<br /><br />The thing that really carries this drink, aside from the heart-shaped watermelon wedge garnish of course, is the whiskey. The Maekhong, or Mekong, Whiskey is named after the river of the same name that runs through six countries including Thailand. (Rivers seem to be a theme today, huh?) It's a really nice spirit, although it much more closely resembles a rum than a whiskey in flavor. If you can get your hands on this stuff back home, I'd certainly recommend a slow slip.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuao9yg6tAT2aOwsfI9vUz1zwatsUfOhUioNEW8ln1tlmkA-JYhpIwxBbFNw0g9dE-vS3JbaiiwCoeh-Ecb6EPtR_BNzsZxhHDQMpExo0v3bGk0VPaOPP8uOGa-7fTD6rwclnVjeTjsbk/s1600-h/DSC_0337.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuao9yg6tAT2aOwsfI9vUz1zwatsUfOhUioNEW8ln1tlmkA-JYhpIwxBbFNw0g9dE-vS3JbaiiwCoeh-Ecb6EPtR_BNzsZxhHDQMpExo0v3bGk0VPaOPP8uOGa-7fTD6rwclnVjeTjsbk/s320/DSC_0337.JPG" alt="" id="BLOGGER_PHOTO_ID_5125517814848388162" border="0" /></a><br /><br />Good thing the Thais are fans of sweet things because the fruit here is indescribably delicious. So I gave one of the Royal Orchid's "mocktails" a try. The menu said that the Melon Medley contained cantaloupe, lime, and orange juice but what I was given was more accurately made from the juices of a sweet yellow melon, lemon, and pineapple. Regardless, it was delicious. Sipped that up in few seconds flat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjla9PPVcXFzKhFLuMGmVvKpapnIaSpjPWZNtyPEg16kJsTap47j4if_4jbyPf_9npwkmxJqyHKMMvlibovbVsTcdV50aXpxn1bT4RU4Vk2e29SV6qz-egdfcGVwyfHCsrNOzAlcIBxSTk/s1600-h/DSC_0333.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjla9PPVcXFzKhFLuMGmVvKpapnIaSpjPWZNtyPEg16kJsTap47j4if_4jbyPf_9npwkmxJqyHKMMvlibovbVsTcdV50aXpxn1bT4RU4Vk2e29SV6qz-egdfcGVwyfHCsrNOzAlcIBxSTk/s320/DSC_0333.JPG" alt="" id="BLOGGER_PHOTO_ID_5125517960877276242" border="0" /></a><br /><br />Thanks for reading. Don't forget to click on "Comments" just below this post and leave your thoughts.<br /><br />Sa Bai Sa Bai!Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com2tag:blogger.com,1999:blog-7844225158446077078.post-39159479519214650092007-10-21T21:16:00.002-04:002007-10-22T09:11:35.437-04:00Welcome to Bangkok<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/s_thai.jpg"><img style="cursor: pointer; width: 320px;" src="http://i225.photobucket.com/albums/dd2/jboroski/s_thai.jpg" alt="" border="0" /></a><br /><br />Travel the world over and you'll find great cocktails everywhere.<br /><br />I'll be away from New York for a while, traveling around Asia mixing drinks. My first stop--and my home-base--is Bangkok, Thailand. It's my first time in Bangkok and one of the things I've noticed about cocktails here is that it's a bit harder to find the same level of inventiveness you see just about everywhere in New York City. Most bars offer the common classics on their lists: Apple Martinis, Cosmopolitans, Long Islands, and the like.<br /><br />But look a bit harder and you'll find that there are plenty of high-end bars and restaurants with a nice cocktail list. You're not going to get a full New York pour, but you you may certainly be able to try a few new tastes.<br /><br />At the beautiful Sukhothai Hotel is The Zuk Bar. Their cocktail list is just about bible length, divided into chapters. Among them are a section devoted to the common popular ones, another to more modern drinks, and yet another to Zuk Bar originals. It was a lot to take in pre-order, but I finally settled on two of them to try. The Derby Smash and the Glenfiddich Oriental.<br /><br />The Derby Smash is made with Jim Beam, bringing me temporarily back to America. Jim Beam is named for James Beam, a member of the Beam family, which had been a successful Bourbon making family since the Civil War. Along with the bourbon, the Derby Smash is made from watermelon juice (which I watched being freshly pureed in a blender), Pimm's No. 1, raspberries, and ginger ale. My very sweet bartender Natthayada poured the cocktail from a carafe into a small highball, leaving the remainder barside within the carafe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/Ds.jpg"><img style="cursor: pointer; width: 320px;" src="http://i225.photobucket.com/albums/dd2/jboroski/Ds.jpg" alt="" border="0" /></a><br /><br />Next, I moved on to a whiskey that was a tad bit closer to my current location. Glenfiddich is a single malt from the Speyside region of Scotland, which, known as "the whiskey capital of the world," is where more than half of the single malt Scotches are from. My Glenfiddich Oriental consisted of the Scotch, fresh ginger (presumably the "Oriental" part), and fresh orange juice. Its only garnish were the smashed orange rinds and pieces of ginger floating within the cocktail.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/go.jpg"><img style="cursor: pointer; width: 320px;" src="http://i225.photobucket.com/albums/dd2/jboroski/go.jpg" alt="" border="0" /></a><br /><br />Thank you Natthayada for being a great bar keep in one of my first cocktail experiences of Thailand.Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com3tag:blogger.com,1999:blog-7844225158446077078.post-16476672335545514582007-10-18T07:12:00.000-04:002007-10-18T08:00:02.390-04:00A Sip of San Fran in Manhattan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/Roq1.jpg"><img style="cursor:pointer; cursor:hand;width: 320px;" src="http://i225.photobucket.com/albums/dd2/jboroski/Roq1.jpg" border="0" alt="" /></a><br /><br />My brother drove down to the city the other night and as we were walking around the West Village we stuck our heads into <a href="http://www.massifcentralnyc.com">Massif Central</a> on Bleeker. We were pleasantly surprised by what we discovered. Blake was the guy behind the bar who put quite a bit of effort in mixing the perfect cocktail before handing it off to its thirsty recipient. I was really fond of the presentation and taste of each of them.<br /><br />So I came back a few nights later to pay a visit to the creator of these not-so-New-York cocktails. Lisa Rodasta hails from San Fransisco and her work behind the bar reflects her origin. She is incredibly detail-oriented. Her drinks are beautiful and carefully thought out. <br /><br />She brought two of her recipes to life for me--neither are currently on the Massif Central menu. She clearly has experience with interest in her cocktails, placing the drinks she made for me out on the bar with photo-friendly touches.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/Fleure.jpg"><img style="cursor:pointer; cursor:hand;width: 320px;" src="http://i225.photobucket.com/albums/dd2/jboroski/Fleure.jpg" border="0" alt="" /></a><br /><br />She presented me firstly with a "Fleure Rue de Perry." It was a fragrant herbal and citrus-y drink made with rum, Pisco (a South American liqueur distilled from grapes), chamomile, lemon juice, and pineapple. Despite being busy in its champagne flute, the fresh dill garnish was a nice visual.<br /><br />Her second creation was a "Le Roquefort," which included her own beet-infused vodka. She touched the vodka with a splash of Hendricks gin, Gruner-Uiliner (Lisa informed me that this is a hard-to-come-by Parisian apartif), and sweet vermouth. Along side the cocktail, three skewered Roquefort-stuffed nyon olives are served, meant to be eaten between sips. Suprisingly, it works well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/Roq2.jpg"><img style="cursor:pointer; cursor:hand;width: 320px;" src="http://i225.photobucket.com/albums/dd2/jboroski/Roq2.jpg" border="0" alt="" /></a><br /><br />If you find yourself in the West Village and feel like breaking away form the typical New York cocktail creation, stop in Massif Central and take a stab at Lisa's San Fransisco inspired drink list.Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com3tag:blogger.com,1999:blog-7844225158446077078.post-75269675688865217192007-10-11T13:38:00.001-04:002007-10-11T13:49:32.847-04:00A Tuesday on a Wednesday NightIf you had been to Monkey Bar last night, you would have seen me working the bar and would have most likely run into these four lovely peeps. Excuse the camera phone shots please, but you are looking at--from left to right--Angelique, Joe, Robert, and Mona. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/4onWed.jpg"><img style="margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px;" src="http://i225.photobucket.com/albums/dd2/jboroski/4onWed.jpg" border="0" alt="" /></a><br /><br />First of all, Joe and Robert are New York City firefighters and were stopping in for a drink after coming back from a memorial service honoring their fallen brothers. I would like to give a heartfelt thank-you to both of them and all their brethren that risk their lives on a daily basis to make sure that I can sleep safely in my apartment at night. Thank God for people like Joe and Robert.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/0_61_031707_parade_firefighters.jpg"><img style="margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px;" src="http://i225.photobucket.com/albums/dd2/jboroski/0_61_031707_parade_firefighters.jpg" border="0" alt="" /></a><br /><br />Now Angelique was looking for a nice cocktail. Something martini-ish, but with a bit different. She wanted to stay away from the sweetness and overpowering flavors that you find in a lot of those trendy drinks out there, but maintain the cool factor of something pretty and unique. I know exactly where you're coming from, Angelique.<br /><br />I came up with the Tuesday. The name is derived from a conversation Angelique, Mona, and I were having just a moment earlier. I'd give you the details, but someone is bound to get embarrassed, and that's not really what this blog is all about.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/Tuesday.jpg"><img style="margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px;" src="http://i225.photobucket.com/albums/dd2/jboroski/Tuesday.jpg" border="0" alt="" /></a><br /><br />So to make the Tuesday, I threw 3 whole black pepercorns, a nice big pinch of mint leaves, and a griottine (brandy-soaked) cherry in a Boston shaker. Then I muddled that stuff up nice and good, really getting the mint smashed as much as possible. Then I poured in a whole bunch (three and a half ounces) of premium vodka. All of that was shaken really good with ice and then strained into a chilled martini glass. I threw in a whole griottine cherry for good measure and handed it over to Angelique for a sip. She loved it.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/Angelique.jpg"><img style="margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px;" src="http://i225.photobucket.com/albums/dd2/jboroski/Angelique.jpg" border="0" alt="" /></a><br /><br />It's like a New York vodka martini that's a bit spicy, a bit minty, with a hint of silvery pink and touched with green specs. Pretty nice if I don't say so myself. Sure to make any Tuesday (or Wednesday) a bit more fun.<br /><br />Please sip slowly.Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-2309057017389139392007-10-06T11:57:00.000-04:002007-10-06T12:48:41.261-04:00A Margarita for a Warm October Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/KM2.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://i225.photobucket.com/albums/dd2/jboroski/KM2.jpg" border="0" alt="" /></a><br /><br />I'm looking out my window at the Empire State Building on a Saturday in October. The sun is out and it's--what?--eighty degrees. Yeah, pretty unseasonably warm. But I'll take it. I love this weather. Let me finish up this blog post so I can get out and enjoy the day. <br /><br />A nice weekend, actually, for a margarita. What do you think?<br /><br />It's probably not a surprise to you that the margarita happens to be the most popular mixed drink in America, warm weather or not. But I'm sure this late-year heat wave doesn't in any way reduce the number of margarita drinkers out there. Hey, it just happens to mix well with the sun, just like it's key spirit ingredient, tequila.<br /><br />So I'm going to introduce you to a drink I put together while in search of a delicious cocktail with a nice bright color that gets that way completely naturally, without any food coloring or brightly colored liqueurs. Thinking tequila (as I often do these days), I put together a series of margaritas with different pureed fruits. The one that stood out with the best color and flavor was the margarita made with kiwi. It's a very cool looking drink, very bright green filled with the black specs of the kiwi seeds. Hey, not to mention that it's delightfully delicious.<br /><br />This, my cocktail-loving friends, is the recipe for my Kiwi Margarita:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/KM1.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="http://i225.photobucket.com/albums/dd2/jboroski/KM1.jpg" border="0" alt="" /></a><br /><br />In a rocks glass, mix about 1 ounce of fresh kiwi puree (hit the puree button on you blender just long enough to smooth out the fruit) with 1 ¼ ounce premium tequila, ⅓ ounce triple sec, a large splash of fresh lime juice, a large splash of fresh lemon juice, and a touch of fresh OJ. If you want to add an extra bit of sweetness to it, sprinkle in some raw sugar. Overflow the glass with ice and shake it up really good. Stick a straw in it with a slice of kiwi or lime and you're ready for a sunny day in October (or January or July). This one's easy to overdo, so please remember to keep your head on. Go ahead and enjoy.Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com2tag:blogger.com,1999:blog-7844225158446077078.post-13846772548934310082007-09-28T16:54:00.000-04:002007-09-28T17:08:02.001-04:00Santa Rosa Smash featured in Gourmet Magazine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/Cover.jpg"><img style="cursor:pointer; cursor:hand;width: 400px;" src="http://i225.photobucket.com/albums/dd2/jboroski/Cover.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/Gourmet10.07.jpg"><img style="cursor:pointer; cursor:hand;width: 400px;" src="http://i225.photobucket.com/albums/dd2/jboroski/Gourmet10.07.jpg" border="0" alt="" /></a><br /><br /><br />Monkey Bar<br />Patricia Yeo, Executive Chef/Owner<br /><span style="font-weight:bold;">Joseph Boroski, Mixologist</span><br />Monkey Bar | 60 E 54th St., New York, NY<br /><br />STIRFRIED DUCK “Moo -SHU” with PLUMS, MAITAKE<br />MUSHROOMS AND GREEN ONIONS // SANTA ROSA SMASH<br /><br />“We updated a classic moo shu by contrasting<br />the sweetness of caramelized plums with the<br />heat of chilies. The smooth vodka provides a<br />wonderful base for this icy cocktail, balancing<br />out the heat of the moo shu and complementing<br />the sugar from the fruit” —Patricia Yeo<br /><br /><br />Check it out in the October 2007 issue of Gourmet Magazine.Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com0tag:blogger.com,1999:blog-7844225158446077078.post-50347413971975861032007-09-27T19:01:00.000-04:002007-10-05T08:51:52.633-04:00A Saigwo for Rachel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/saigwo2.jpg"><img style="cursor:pointer; cursor:hand;width: 320px;" src="http://i225.photobucket.com/albums/dd2/jboroski/saigwo2.jpg" border="0" alt="" /></a><br /><br />Okay, I know it’s already towards the end of September and autumn is just around the corner, but technically we still have a bit of summer left. So how about something summery to drink while we hang onto these warm days? <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/rachel.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 170px;" src="http://i225.photobucket.com/albums/dd2/jboroski/rachel.jpg" border="0" alt="" /></a>This one’s for Rachel in Boston. She just turned 21 and, just like this cocktail, she’s slightly sweet, intriguing, looks great, and is a good girl. Christopher, you lucky dog.<br /><br /><br /><br />The drink is called the Saigwo, which means “watermelon” in—I think it is—Korean. That’s what “Party Boy” Kenny tells me, anyway. Mixed with citrus vodka are watermelon puree and tomato water (a very clear tomato liquid that is produced by straining cooked tomatoes). It’s really delightful. And perfect for the last days of summer.<br /><br />Want to know how to make it? Good, I’ll tell you:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i225.photobucket.com/albums/dd2/jboroski/saigwo.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px;" src="http://i225.photobucket.com/albums/dd2/jboroski/saigwo.jpg" border="0" alt="" /></a>Shake 1 ½ oz of citrus vodka, ¾ oz of watermelon puree, ½ oz of tomato water, and a pinch of sugar with ice. Strain into a chilled martini glass. What I do is rim the glass with dehydrated tomato skins. Now this isn’t all that easy to come by, so I would suggest throwing in a piece of julienned watermelon with rind in the cocktail.<br /><br />Now that’s good. Soak up the last of the summer rays with this one.Joseph Boroskihttp://www.blogger.com/profile/13136165112033330445noreply@blogger.com5