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

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. What’s your favorite cocktail? - Ben from Shaw

A. People often ask me that when I’m behind the bar, and I usually respond with two words, “bourbon, neat.” While that’s not far off from the truth, I do have a few go to cocktails when I go out. My top 3 cocktails, in no particular order, are the Vieux Carre (rye, cognac, sweet vermouth, Benedictine, peychaud and angostura bitters), the Bijou (gin, sweet vermouth, and green chartreuse), and a good Manhattan (rye or bourbon and sweet vermouth).

If you take a closer look, all of those cocktails are on the darker side and all are rather herbaceous. Of course, I’m writing this during the winter time which could be influencing my preferences a tad. During the summer time, I’m not opposed to a good Gin Rickey (air conditioning in a glass) or gin gimlet. Of course, a classic gin and tonic is always in play, too.

Then again, a bourbon, neat sounds fantastic right now.

Cheers.

- Jeff

Jeff Faile
Bar Manager & Mixologist

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