Ah, Robbie Fulks. Check him out if you haven't already, folks.
Working on a stirred gin-sloe gin concoction right now; the idea (i think) is sort of a gin manhattan...having a lot of trouble with the sloe gin interacting with various vermouths I've thrown at it...a little stuck right now.
Also in development is a Manhattan sour, with a little ginger syrup to make it interesting. I'm digging the way the Carpano plays off the spice of the ginger, and the egg white just opens it all up and smooths it all together. Still needs a bit of work.
Hoping to head down to Louisville next week to see Old Crow Medicine Show in concert, it'll all depend on whether or not I'm going to be putting the summer food menu into play next week. At this point it might make more sense to just run a couple of small changes, and then overhaul the whole thing for fall. We'll see.
Television? Maybe. We shot a sizzle reel at Moto a couple of weeks ago, and right now we're just waiting to hear back from the networks. Here's hoping. This is just a rough cut, of course; I've taken a look at the series bible for Future Food and it looks pretty damn tasty, I'll tell you what.
Finally, go check out Rogue Cocktails, the brainchild of Kirk Estopinal and Maksym Pazuniak--two inestimably fine bartenders whom I have the true pleasure to call friend. This is the blog of the book--a cocktail book written by bartenders, for bartenders--as well as cocktail nerds who have developed a taste for the bold, the bitter, the wild, and the new. Flagrant self-promotion; I've got a few cocktails in the book, as do many of the fine gents at Violet Hour. The book is, for me, a delightful affirmation of the direction my tastes have run lately. The cocktails are big and brash and loud, yet wonderfully complex and maintaining of a certain integrity and even subtlety that has to be tasted to be understood.