Ask the Bar Man

Q: Jeff, what is your least favorite drink? – Emmet, Annapolis

A: This is a pretty easy one for me. It has to be the Long Island Iced Tea. I’m not trying to be a liquor or drink snob here. I’ve actually enjoyed a LIT many times especially in my younger days. Through school, I  practically lived off the Tuesday night special of $7 PITCHERS of them at the local watering hole. As you can imagine, I may have overindulged a time or two with that price and a college student’s budget. Now, we’ve all been there. For some it was tequila, others it was gin. For me? Long Island Iced Tea. I can barely type the name of the drink without having fuzzy flashbacks of horrible mornings.

I thought I was over the college-era drinking until one night when I lived in Philly. As a 20 something, I found a dive of a bar that had a Long Island Iced Tea special on Sundays. Huge mistake. Over a couple of hours, friends and I drank the cheapest of the cheap spirits not caring what the next day held. Forget the 9am meeting, I thought. Full steam ahead. Never have I felt worse. 

See, there’s the thing. When you’re drinking a LIT, you get the poorest quality spirit in most bars. They’re not pouring from their back bar. They’re reaching for spirits that cost them about $.10 an ounce. You’re not getting high quality at that price, and you’re not going to feel great the next day. 

Obviously, we don’t have those cheap spirits here at Fiola, but you’re still taking in quite a bit of alcohol. Ask one of us behind the bar to make you something delicious. You’ll thank us the next day. 

Cheers,

Jeff

What Jeff's Drinking Now: Colonel E.H. Taylor Rye

Colonel E.H. Taylor Rye

The Colonel Taylor line came out right after I had finished reading a book on bourbon and American whiskey. One of the more prominent figures in the book was Colonel E.H. Taylor. Taylor brought about legislation to control the production of American whiskey. Have you ever noticed “Bonded In Bond” on a bottle? You can thank Colonel Taylor for that. Before his legislation went through, anything and everything could have a label with bourbon slapped on it. People were passing off alcohol with anything from caramel to formaldehyde in it to give it color.

Of course, Taylor may have had a vested interest given his ownership of the Old Fire Copper Distillery which is now where the Buffalo Trace Distillery is. This leads us to Buffalo Trace putting out a whole line of product in his honor. There were 6 products in the line originally with 2 being very limited and 2 being released annually.

The Taylor Rye is one that is going to be released annually. The one I’ve been sipping on lately is beautiful. There’s the classic spice that belongs in every good rye, but the mid-palate finds the barrel coming through. There are nice notes of toffee and general sweetness which rounds back in to the spice we all know and love from rye whiskey.

We have plenty here at Fiola. Come by and enjoy a great example of what rye should be. 

Cheers,
Jeff

 

Recipe Corner: The Don Ciccio

The Don Ciccio, named after the character in Godfather II, is one of the new cocktails on the Fiola list I’m excited about. While playing around with different ingredients for the fall cocktail list, I came across this lovely combination. 

It certainly is more suited for fall weather with the Scotch and herbal notes from the Benedictine and Chartreuse, but there’s enough lemon in there to brighten it up for the last bit of summer weather.   

The Don Ciccio

1 oz Sheep Dip Scotch
.75 oz Lemon Juice
.75 oz Benedictine
.75 oz Yellow Chartreuse

Shake. Strain into your favorite cocktail glass. Garnish with a wide lemon twist. 

Cheers,
Jeff

 

Ask the Bar Man

Q: Jeff, how do you come up with the names for your drinks? - Frank from Brookland

A: I have to admit this is the toughest part for me when coming up with drinks. The flavors I can get pretty quickly or I can nail down a general idea of what I want to do with a drink easily. The names? That’s always been tough.

I will say there is always one drink named after my wife in some way on any list I do. That’s a given. After that, I’ll try to throw a play on words in there (The "Smoke Gets in Your Rye" is a great example). Given the nature of Fiola, there’s always an Italian turn of phrase that’s useful. Sometimes I’ll go with a random song that comes on while on my way to work. Other times, it’s in reference to a movie I watched the night before. 

Perhaps the funniest way I’ve heard of bartenders coming up with names is through dog track racing names. I’ve resorted to this a few times. The best one I came across was “A Point to Ponder”. Although, you have to wonder what the owners of the dog actually called him/her with a name like that. 

Ultimately, I still have a hard time thinking of names even with all of those resources. There are only so many songs in the world, so many usable dog names, and my Italian is limited. Anyone have any great ideas out there?

Cheers,
Jeff

 

Ask the Barman

Q: What makes DC such a good drinking town? – Mark from Cleveland Park

A: There are so many factors that go in to that. First, the people sitting across the bar are more responsible that anything. As with their willingness to try new food, more and more people are experimenting with new liquors, flavors, and simply trusting the bartenders to come up with something based upon a flavor profile they’ve offered up; dealer’s choice if you will. 

People are moving away from walking in and ordering a scotch on the rocks or vodka martini while ignoring the bar/restaurant’s cocktail list. While there’s nothing wrong with having your favorite drink (I have plenty of those), it’s always nice to try a new drink.

Also, I believe we’re extremely lucky to have a lot of dedicated and talented people behind the bars in the city. No longer are people bartending to just put themselves through school or to make money in between “real” jobs. Now, there are passionate people who live and breathe the bartending craft. There’s been a noticeable shift towards a chef-like mentality behind bars not only with culinary twists on drinks but also in preparation.  Part of that is due to some of the top bartenders in the city have moved out from the kitchen to tend bar. Others have simply learned by watching their chefs and have integrated the kitchen prep into their bar prep. The line between bar and kitchen isn’t blurred just yet, but it’s not as straight as it used to be.

Drinking in DC has come a long way in the 6 years I've lived here. There weren't any straight cocktail bars when I moved here. Run through the list now. There are so many good ones with more coming. Obviously, I think we make great drinks at Fiola, but I think the competition will only make us better.

Cheers,

Jeff

Bar Manager Jeff Faile

Recipe Corner: Gimlet

The Gimlet is a fantastic summertime drink. While most have been introduced to this drink with artificially sweetened lime juice, I think it is improved tremendously with fresh lime and simple syrup.

There are plenty of options for a gimlet. It can be done with vodka or gin, up or on the rocks. 

Me? I prefer it with a nice botanical gin and on the rocks on a hot summer day. Make one of these when you’re sweltering away on your porch. You’ll be glad you did.

2 oz Gin

.75 oz fresh lime juice

.75 oz simple syrup

Combine all ingredients in a mixing glass. Add ice. Shake. Strain into either a martini glass or over fresh ice. Sip. Smile. Repeat as necessary. 

Bar Manager Jeff Faile

What Jeff's Drinking Now: Bourbon, with a Nod to Mr. Elmer T. Lee

With the recent passing of Elmer T. Lee, I’m drinking single barrel bourbon. 

Elmer T. Lee worked in the bourbon business for years until passing away this week at the young age of 93. Lee was responsible for introducing Blanton’s in 1984, which revived a then-dying bourbon business by bringing about the trend of small batch bourbons and single barrels.

Elmer T. Lee, Photo from Buffalo Trace

What are small batch and single barrel bourbons, you ask? It’s simple, really. 

After the spirit is distilled, it is placed in barrels to age. The distiller will often place these barrels in warehouses, barns, etc.  Bourbon labeled “Single Barrel” is just that. It’s bourbon that comes from one single barrel from a warehouse. These bottles will vary from time to time in regards to taste, but generally you’ll get a fairly similar experience when it comes to the bigger producers. Small batch bourbon is a blending of barrels to eliminate the differences in taste all together putting out a consistent delicious product from bottle to bottle. 

Whichever way you decide to go, please raise your glass to Mr. Lee.

Cheers,

Jeff

Bar Manager Jeff Faile

Recipe Corner: Aperol Spritz

The Aperol Spritz is a classic low-alcohol cocktail from the Veneto region in Italy. This time of year when the weather is getting hot, it’s one of my favorites.  Aperol is a bitter liqueur from the makers of Campari. There is a little more sweetness to it than Campari making it easier for most to drink.  Even better, this is one of the easiest cocktails to make!

2 oz Aperol

3 oz Prosecco

Club Soda

In your favorite glass (I prefer a rocks glass but traditionally done in Italy in a wine glass) add the Aperol, ice, and then prosecco. Top the drink with club soda. Give the drink a quick stir to disperse the Aperol throughout the drink. Garnish with an orange wedge. Sip. Smile. Repeat as necessary.

What Jeff's Drinking Now

I've been transitioning away from the bourbons, ryes, and Scotches that winter “forces” me to drink. Last month, I talked about DC’s own Green Hat Gin. This month, let’s get further into warmer weather drinks.

There’s nothing quite like sitting out in the sun and having a nice beer. 

 

My choice this spring so far has been San Diego’s Ballast Point Sculpin IPA. This is a great example of a California IPA. Obviously, there are hops, but these provide a grapefruit/citrusy edge to the beer. While the hops add a bitterness to the beer, there’s enough malt in the mix to add just enough sweetness to make this one of my favorite IPAs I've ever tasted.

Cheers,

Jeff

Bar Manager Jeff Faile

Recipe Corner: Filomena

One of the original drinks on the opening list is still there and still going strong. The Filomena is perfect for the warmer weather. Even for you non-gin drinkers (please try gin ... you’ll be glad you did), this is a great way to get on board. Hendricks gin isn't your traditional London Dry style gin. While there is still juniper in there, you’ll also get cucumber and roses. When you combine that with the elderflower liqueur, St Germain, the roses become even more prevalent. Throw some lime juice in there to take away some of the sweetness, and you have a beautiful warm weather cocktail!

The Filomena

1.5 oz Hendricks Gin

1 oz St Germain

1 oz Fresh Lime juice

Combine all 3 ingredients in mixing glass. Add Ice. Cover with mixing tin. Shake. Strain into your favorite martini glass. Sip. Smile. Repeat as necessary.

Bar Manager Jeff Faile

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

A New Member of the Family

Demolition starts Monday!

Let the games begin! Demolition starts Monday on our new location at 1099 New York Avenue NW (entrance on 11th Street). 

Every chef is a product of a place and a tradition. Named for his nine-year-old son Luca who has already begun apprenticing with his father in the kitchen at Fiola, Casa Luca will be a homage to Trabocchi’s family heritage and his upbringing in the Le Marche region of Italy, among sharecroppers, fishermen, artisans, truck drivers and everything in between. Casa Luca will feature the traditional, authentic and affordable cooking of Le Marche families.

“My father taught me not just about cooking, but about food sourcing and sustainable farming. When I was growing up, these were not trends; they were and still are the way of life for Italians,” says Chef Trabocchi. “These are the core values that will shape the culinary direction at Casa Luca.”

The menu will include charcuterie and cheese selections, Le Marche flatbreads such as crescia and chichì, antipasti and salads del campo (from the fields), housemade pastas, and main courses, such as roasted and grilled meats and fish. Presentations will be straightforward, allowing the fresh, seasonal ingredients to shine. Traditional dishes will take on a rustic elegance, appealing to modern palates craving familiar flavors, such as:

• Montefeltro Flatbread “Crescia” with Broccoli Rabe
• “Chichirichì di Offida” Stuffed with Onions and Roasted Peppers
• Mussels Alicia with Tomato Marinara
• San Leo Ravioli of Greens, Parmigiano, Lemon Zest and Fresh Herbs
• Scrippelle ’Mbusse Crepes of Pecorino, Truffles, and Hen Consomme
• Monkfish with Baby Artichokes, Scallions and Dill “Porchetta” style
• Giuseppe “Braciole” Pork Chop with Zolfino Beans “Cacciatora” style
• Salami al Cioccolato Marchigiano, in small and large sizes to share

In the spirit of traditional Italian osterie that offered only one dish daily, Casa Luca will feature rotating daily specials such as Lamb Chop “Scottadito” on Tuesdays and Porchetta Ascolana on Thursdays.

Chef Trabocchi hopes to cultivate a traditional tavern feel for the bar with approachable beverage options and a convivial ambiance. Wine on tap - vino alla spina - is customary in small towns across Italy, and Casa Luca will offer several sparkling, white and red selections on tap. To remove the inhibition and confusion of price from guests’ wine selection, Wine Director John Toigo will offer 20 accessible, food friendly bottles from across Italy and Spain – 10 whites and 10 reds – at only $28. Traditional Italian aperitifs and liquors will take a place of pride on Bar Manager Jeff Faile’s well-curated cocktail menu.

Casa Luca’s interior design will evoke the warm atmosphere Trabocchi family dinners in both Italy and Spain. Much like the menu, traditional and artisanal accents will coexist harmoniously within the modern exterior framework of the building. The interior will showcase hand-blown glass lamps from producer Gordiola in Maria Trabocchi’s home of Mallorca and hand printed textiles from a family of artisans at Antica Stamperia Marchi near the Le Marche coast, juxtaposed against the sleek building façade.

Visit the Casa Luca website or follow us on Twitter!

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

Jeff Faile Demos "Smoke Gets In Your Rye"

Fiola Bar Manager Jeff Faile demonstrates how to make his popular cocktail, Smoke Gets in  Your Rye, in this new video from the Washingtonian. This video is a supplement to the magazine's Great Bars 2013 issue, out this month.

http://player.vimeo.com/video/62094884

Bar Manager and Mixologist Jeff Faile

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: The Boulevardier

People call this a winter time Negroni. While this is basically the same recipe as the more known Negroni which includes gin instead of bourbon, the Boulevardier’s recipe was in print 20 years prior to the Negroni. I recommend a bourbon with a bit of a higher rye content such as Buffalo Trace, and an Italian sweet vermouth to hold up to the weight of the bourbon.

The Boulevardier

1.5 oz Bourbon

1 oz Campari

1 oz Italian Sweet Vermouth

Add ingredients to mixing glass. Add ice, stir, strain over fresh ice in your favorite cocktail glass. Add an orange slice for garnish.

Jeff Faile
Bar Manager & Mixologist