Recipe Corner: The Bijou

The Bijou is one of the first cocktails I fell in love with. Bijou is French for jewel, and the ingredients refer to individual jewels. Gin symbolizes diamonds, the sweet vermouth symbolizes rubies, and the Chartreuse represents emeralds. I’m not sure what made me fall in love with this drink. It’s certainly strong and decidedly herbaceous…which I guess I lean towards. Try one out next time you’re at Fiola. It’s a perfect cool weather drink.  

Ingredients

1.5 oz Gin (I prefer Ransom’s Old Tom)

1 oz Sweet Vermouth (I prefer Carpano Antica)

1 oz Green Chartreuse

Healthy dash of orange bitters

Procedure

Add all ingredients to mixing glass.

Add ice. 

Stir into your favorite cocktail glass. 

Garnish with an orange twist.

Cheers,

Jeff

What Jeff's Drinking Now ... The Darker Spirits

It’s cooling down which means I’m heading back towards the darker spirits. This time of year is also the time when Buffalo Trace does its annual release of the George T Stagg and Thomas Handy Rye. If you’ve missed out on them in the past, they’re here now for you to try.

This year’s Stagg has been aged just shy of 16 years. It’s bottled at barrel proof which clocks in at a hefty 128.2. The amazing thing is, the proof doesn't overshadow the taste. Even with the high proof, you’ll still get beautiful notes of vanilla, fudge, and tobacco. It’s okay to add an ice cube or two to the mix if you’d like. Either neat or on the rocks, this beauty is meant to be sipped.

Thomas H. Handy Rye is another fine example of what rye whiskey can be. This one has been aged for a little over 6 years. It packs a punch with its 128.4 proof, but like the George Stagg, you can still pick up great flavors. The toffee, clove and allspice still shine through. I would recommend a cube or two with this to open the spirit and temper the heat from the higher proof. Unlike the Stagg, it’s not been aged as to smooth out the edges. Then again, that’s why rye lovers enjoy!

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 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

What Jeff's Drinking Now: Ain’t That A Daisy?

"Ain't That a Daisy"

The “Ain’t That A Daisy” cocktail is one of the more popular drinks at Fiola as soon as the weather warms up. It’s an eye catching tequila based drink that has that lovely combination of tart citrus and the sweetness of a homemade hibiscus cordial. Before you even ask, yes, it is a variation of a margarita.

The history of the margarita is cloudy at best. Much like the mojito, many bars and bartenders claim to be the first person to have made it.   What seems to be the most accepted history behind it is the margarita is itself a variation of a classic drink called “The Daisy.” The Daisy is a style of drink which involves a base spirit (gin, whiskey, vodka, tequila) plus citrus and grenadine with crushed ice and a club soda topper. Also, margarita translates into “daisy” which lends a little more credibility to this theory.

At Fiola, we make our tongue in cheek “Ain’t That A Daisy?” with Milagro silver tequila, lime juice, grapefruit juice, and hibiscus cordial. The cordial makes the drink a dark red color but does not overwhelm the drink with sweetness. The tequila still has enough of the agave and vegetal notes to come through as well making this drink essential sipping on a hot, summer day! Swing by a try one the next time the temperatures skyrocket!

 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.

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

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.

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

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

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

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 

Inauguration Sunday at Fiola

If you’re not lucky enough to have garnered a seat at an official inaugural table, dine with us on Sunday, January 20. We will be open for dinner, and we guarantee you’ll get our Presidential treatment.  Our Bar Manager and Mixologist Jeff Faile will be stirring up a special rum cocktail, El Presidente, that you will have no trouble "swearing in" to your repertoire of libations.

Call us at (202) 628-2888 or book online at www.fioladc.com.