Ask the Bar Man, Jeff Faile

Part of my job is to describe certain liquors and answer questions about how people should make drinks at home. If we're busy at the bar, it's hard for me to go as in depth as I'd like to. Our "Ask the Bar Man" feature in the bar newsletter allows you to ask any and all questions you'd like. Fire away! Send your questions to info@fioladc.com.

Q: What do you drink when you go out? -- Jessica from Dupont Circle

A: I get asked that all the time, and it really is such a hard question to answer. Many things factor in to it: mood, weather, company, setting all have some say to what I’ll ask for.  After a busy Saturday night shift, more than likely it will be a bourbon neat if I head home. If I go out, perhaps I’ll go with a cold beer and a shot. See? 

Behind all the cocktails, sometimes I’m as simple as they come. If I’m home on a random night, I’ll often make a Manhattan, Old Pal, or a Negroni.  If I’m out to dinner, I’ll choose wine most of the time unless it’s a friend of mine behind the bar or I see an interesting combination on the cocktail list.

All in all, I don’t have one go to answer when people ask me that. It’s all about experiencing new things for me. I rarely order the same drink at a place just so I can see the array of what a place has to offer. Isn’t that what life is all about anyway?

Cheers,

Jeff

Bar Manager Jeff Faile

Recipe Corner: The Vesper

The Vesper is the original James Bond Martini. It does not serve this drink well to shake it, however. This is a stirred cocktail and garnished with a lemon twist. This is a great introductory gin drink for the non-gin drinker. The vodka will cut down the botanical nature of the gin, and the Cocchi Americano adds a little citrus and bitter note to the drink. Take this one for a spin this Spring!

2 oz of London Dry Gin

1 oz of vodka (I prefer a potato based vodka)

.5 oz of Cocchi Americano

Bar Manager Jeff Faile

Build a Better Bar IQ: Vermouth

Whenever someone asks for a martini at the bar, I inevitably follow that order with a question: Would you like any vermouth in that?  Some people look at me like I asked them if I could take a swing at them with a baseball bat.  Others say, “Only a splash” or “In and out”.  It pains me vermouth has lost its place in the martini or depending on the style, as an aperitif.

Most people’s first interaction with vermouth was with that bottle that sat on their parents’ liquor shelf for years. You reached for it, tasted it, and immediately thought what evil person would ever invent such a thing! The first problem with this is that vermouth probably should have been thrown out the week after G. Gordon Liddy was caught snooping around the Watergate, and you tried that bottle when Reagan was shot outside of the Hilton.

You see, vermouth is wine based, and just like that bottle you opened two nights ago, it has a limited life span.  Its origins go back to Turin, Italy when Carpano started making the first branded vermouth in 1786. Turin was then in the Savoy Kingdom which occupied most of northwest Italy. At the time, the winemakers didn't make the best wines (Hard to imagine that being the case given the great wines of the Piedmont today). As a result, both winemakers and shopkeepers started adding various herbs and spices to the wines to make them more palatable. One of the more popular additions was wormwood, or as the Germans called it, “vermud”, hence the name vermouth.

To me, vermouth is essential in a martini. I love the multi-layered flavors coming through. At home, I might be one of the more liberal users of vermouth. My martinis are equal parts vermouth and gin. I love vermouth on the rocks during the summer. That limited lifespan I referred to earlier? I don’t have to worry about that. Now, I don’t ask you to love it as much as I do, but I will ask you give it a chance. You’ll be glad you did. 

-- Jeff

Bar Manager and Mixologist Jeff Faile

What Jeff's Drinking Now: Gin

Even if the weather outside doesn't agree with the calendar about it being Spring, I’m starting to drink gin. I will sacrifice my liver for you all in hopes of drinking Spring weather into existence.  Which gin has been my gin of choice so far? DC’s own Green Hat.

Green Hat Gin has only been around for a brief period of time, but it certainly doesn't show through in the product. We’re pouring batch 13 at the bar, and they've certainly hit their stride with it. Obviously, there’s juniper there, but there’s also celery and floral notes to it making an extremely well rounded gin. This could be a great gin for a martini, gin and tonic, or a fantastic choice for a gin rickey. 

Come by and try it in all three!

Bar Manager and Mixologist Jeff Faile

Fiola Nominated for 4 RAMMYs

 Following our 2012 win for Best New Restaurant of the Year, we are delighted to share the great news and express our gratitude to you, our guests, for receiving 2013 RAMMY Award nominations in the following categories: 

Fabio Trabocchi

Chef of the Year

Tom Wellings

Pastry Chef of the Year 

Elizabeth Zelaya

Employee of the Year

Fiola

Hottest Bar Scene

 We thank you for your loyal support and patronage!

The RAMMYAwards, known as the "Oscars" of Washington DC area restaurants, recognize and award excellence and achievement in the restaurant industry. Winners will be announced at the RAMMY awards gala on June 23.

Fiola's Killer Cocktails

The March issue of Washingtonian magazine includes its annual Great Bars feature, which includes mention of Fiola (of course!) as well as a sidebar featuring Bar Manager Jeff Faile's inventive and delicious "Smoke Gets in Your Rye". Cheers, Jeff!

Featuring Bar Manager Jeff Faile's Smoke Gets in Your Rye

The Fiola Bar is buzzing, with live jazz on Tuesdays and Thursdays, and our festive Happy Hour, with drink and food specials from 4 pm to 6 pm on Monday through Thursday.

Build a Better Bar IQ: Bourbon vs Rye

Despite being usually linked together, there is quite a difference between bourbon and rye whiskey. Both are produced from a mash of grains (rye, corn, barley, wheat, etc), but for someone to make bourbon, however, the mash they use must be made up of at least 51 percent corn (most distillers use closer to 70 percent). Then the distillate must be aged for at least two years in charred American white oak barrels with no artificial coloring added.  Rye whiskey has the same qualifications with the exception of the mash must contain at least 51% rye. Most ryes are around 95-100%.

How does this affect taste? Think of it like this. Take two slices of bread, one whole wheat, the other rye and take a bite of both. The whole wheat is going to have a sweetness about it, the rye will have spice. That translates to bourbon and rye, too. Take a sip of Maker’s Mark for instance. Maker’s has wheat in the mash and is considered one of the sweeter bourbons on the market. If you take a sip of Rittenhouse Rye you’ll immediately notice the spice coming through. Yes, there’ll be a slight bit of sweetness from the barrel aging not nearly as much as the bourbon will have.

There you have it. Now, go out and buy a bottle of each and try it for yourself at home! I promise you won’t ever have a better homework assignment!

Cheers,

Jeff

Jeff Faile
Bar Manager & Mixologist

What Jeff's Drinking Now

It’s still cold outside, and I’m still drinking bourbon. My bourbon of choice this month has been Smooth Ambler’s Very Old Scout. 

This is a bit of a different bourbon. Smooth Ambler is an upstart distiller in West Virginia and hasn’t had time to start bottling their own bourbon yet. They buy other distiller’s bourbon and in this case blend and bottle it as their own.

This particular version is a blend of a 14, 15, 17 & 19 year bourbon. There is a noticeably high rye content to it, but there are also notes of vanilla, oak and caramel you would expect from a bourbon aged for 19 years. The best part about this bourbon is it is reasonably priced for such an aged spirit. We have it at Fiola, so come by and try it.

Jeff Faile
Fiola Bar Manager and Mixologist

Recipe Corner: El Presidente

Rum gives the El Presidente a rounded smoothness, while white, semi-dry French style vermouth lends earthiness. Cointreau provides the sweet notes, tempered by the tart vibrancy of real grenadine.

1.5 oz El Dorado Light Rum
0.75 oz Dolin Dry Vermouth
0.5 oz Cointreau
0.25 Grenadine

Garnish with a thick lemon twist.


Though President Obama still has 4 more years in office, the "El Presidente" will only be available until Tuesday, January 22. 

The "El Presidente" at Fiola

Ask the Bar Man, Jeff Faile

Part of my job is to describe certain liquors and answer questions about how people should make drinks at home.  If we're busy at the bar, it's hard for me to go as in depth as I'd like to. A new feature in the bar newsletter allows you to ask any and all questions you'd like. Fire away! Send your questions to info@fioladc.com.

Q: I always seem to end up hosting impromptu cocktail parties or gatherings at my place, what should I always have on hand to entertain?

-Nicole, Glover Park

A: I always recommend concentrating on the basics in situations like this. There's no need to go out and grab a bottle of the hottest new liqueur that is used in only one cocktail. You should stick with the classic ingredients and cocktails. Think of it this way, they're classics for a reason. Plus, do you really want to pour out your expensive single barrel bourbon for creepy Ken the copy boy? No.

So, what should you always have?  For gin, let's go with Plymouth. It's easy drinking, easily mixable, and makes one great martini. Vodka? If you must stock vodka, go with Boyd and Blair. It's a potato based vodka out of Pennsylvania. Simply put, it's the best unflavored flavored vodka. Bourbon? Maker's Mark. Not overly pricy, and it's what I use in my Manhattans at Fiola. For rum there's many options. Track down a bottle of El Dorado Spiced rum as a nice alternative to Captain Morgan. For a sipper try Zaya 12 year from Trinidad. Tequila? Track down Milagro; inexpensive and half the price of some of the more overrated tequilas out there.

That's the base spirits for you. For mixers, there's plenty of inexpensive options. I think everyone should have a bottle of Campari and Cocchi Vermouth di Torino at home. These two knock out the Negroni (with gin) and the Manhattan (the vermouth plus Makers). You should probably have a bottle of dry vermouth for your martini drinkers as well. Grab a bottle of Dolin Dry for this and you'll see what vermouth should be added to your next martini. What else? Fever Tree produces a great tonic water for a mixer as well as a ginger ale. Of course, there's some obvious selections like club soda and a cola of some sort.

Think of this way. It's a cocktail party with friends. You're not setting up the latest speakeasy in your house. Keep it simple and people will be happy with the options. They're getting some free booze and hanging out with friends and coworkers...oh, and creepy Ken. Who invited him anyway?

- Jeff

Build a Better Bar IQ

Sometimes people will ask me why I am stirring this drink or shaking another. There’s a simple rule of thumb to it all. If it’s a cocktail such as a Manhattan or Martini or in other words nothing but sprits/liquor, you should stir it. The purpose of the addition of ice to a cocktail is to dilute the drink to make it easier to consume. If you stir a Martini, for instance, you’ll still get the true flavor of the gin or vodka in the drink. Since it’s stirred, however, the dilution is over the moment it’s left the mixing glass, and you’re left with an almost silky texture to the drink. Now, if you shake your Martini you’ll not only have ice chips in the drink which will continue to dilute both the drink and flavor, but you’ll also have air bubbles in the cocktail that take away from the texture and flavor as a result.

So, when should you shake and why? When your cocktail has a spirit and a mixer such as a citrus juice of some sort, shake it. Sure, it’s going to give your drink a “cloudy” look to it, but that will settle down in no time. Also, the acidity of the citrus will have already taken away from any silky texture of the drink. Shake away! The extra dilution from the shaking will take that acidity. An example? Let’s talk about the gimlet; gin, lime juice and simple syrup. Sure it’s a basic recipe, but it’s so delicious. This drink should be shaken. You should shake it until you see condensation on the shaker. After that, strain the drink through out of the shaker through a tea strainer before it reaches your favorite martini glass. This captures any chipped ice preventing any further dilution of the drink.

There you have it; two examples of when to shake and when to stir. While some of us bartenders are eccentric, there is a reason to our madness sometimes. Try a shaken and stirred martini next to each other at home and see which you like better. All science and reasons aside, it’s all about which one you think tastes better.

Cheers,

Jeff Faile

Bar Manager & Mixologist

New Year's Drinking Resolutions

I fully admit I’m a creature of habit. That can come from the need to have everything in exactly the right place behind the bar so I can get your drinks out faster, the rapid onset of OCD because of the aforementioned need for placement, or perhaps it’s just, well, I’m boring. This year, I promise to expand my drinking horizons.

• Drink more brown spirits: See, this is where it gets tricky. I’ve always fancied bourbon and scotch, but it’s time to branch out. I have my usual rotation of bourbons at the house or when I go out. It’s time to spice things up. Let’s drink rye this year! A nicely aged rye can compete with any bourbon out there and even add some spice to the mix. For scotch? Well, I admit I like the peaty Islays. Let’s go to the other side of the world and make it the year of Japanese single malts! Has anyone had Nikka, yet? It’s new to DC, and I think it could be my single malt of choice this year.
• Drink lighter alcohol cocktails/spirits: Part of my job is to go out and drink. Sounds tough, doesn’t it? When you’re at a function with people of importance, you certainly don’t want to have more than you should of the potent drinks. This year when I go out, I’m going to start having more spritzes. The Aperol Spritz is perfect for this. You get tremendous flavor of orange, rhubarb, and gentian from the Aperol with the alcohol content no more than a glass of wine. Add some prosecco and club soda and you have yourself a refreshing cocktail that won’t make you the, um, life of the party. Another good way? Try some vermouth on the rocks with a twist of citrus. I’m not talking about your parents’ 6 year old bottle of Martini & Rossi that has 2 inches of dust on it. Splurge on a bottle of Carpano Antica or even go with Cocchi Vermouth di Torino at half the price. Want something lighter? A Dolin Blanc with a slice of orange is perfect in the summer.
• Invest in a good tequila: We’ve all had the moment with tequila in college. That harsh shot with lime and salt was the cause of far too many rough mornings in the world. Tequila has undergone a renaissance, however. Even a silver tequila from Milagro provides a taste that doesn’t need lime and salt to make it palatable. My goal this year is to own a beautiful anejo. Anejo tequila is aged in oak barrels from 1 to 3 years and can be as elegant as a sipping whisk(e)y. They can range anywhere from honey notes to tropical notes depending on the producer. 

There you have it; 3 ways I plan on drinking better this year. Let’s all make it a point to branch out and try new things. Let me know what some of yours are.

Cheers,

Jeff Faile

Fiola Bar Manager & Mixologist

Drink This Now.

For those who have followed the Fiola newsletter or have spent any amount of time at the bar with me, you know I'm a fan of the brown spirits. I will drink them year round, but with the cold in the air I tend to enjoy them more this time of year. 

My favorite to sip on at the house is from the folks at Willett. Now, Willett is a different sort. Up until recently, their distillery wasn't operational. They have tasters who go around to other distilleries and handpick single barrels to label as their own. This offers up an endless variety for them. 

Sadly, it also means you're not likely to be able to stock up on your favorite sampling from them either.

Willett offers up both bourbon and rye, and I'm enjoying the rye more than anything else right now. The rye is aged 4 years and comes in at a healthy 120 proof. It's not for the faint of heart, but even with that alcohol content the rye shows through. There's nice caramel notes to it and the wood certainly shows through in it. 

Oh, and 120 proof will certainly warm you up on a cold winter's night. If you see it at your local store, pick it up!

Cheers,

Jeff

Fiola Bar Manager Jeff Faile

Cocktail Corner

President Obama’s second term will be inaugurated on January 22 so for a limited time we’re mixing up a classic rum cocktail, El Presidente, to mark the occasion.  The El Presidente is a Prohibition-era cocktail of Cuban origin (though accounts differ as to exactly where and by whom), created for Americans who wanted to drink legally during Prohibition in an exotic locale. 

Jeff Faile's El Presidente cocktail

Aged rum gives the El Presidente a rounded smoothness, while white, semi-dry French style vermouth lends earthiness. Curaçao provides the sweet notes, tempered by the tart vibrancy of grenadine.

No matter what your political persuasion, there are plenty of reasons to celebrate with this colorful cocktail classic.  The El Presidente will be available from Thursday, January 17 through Tuesday, January 22 for Democrats, Republicans and Independents alike – this drink is nonpartisan!

Cheers,

Jeff Faile

Bar Manager & Mixologist

Jeff Faile