Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Urbn Coal Fired Pizza's Manhattan
As bartender Seth Laufman preps for Urbn Coal Fired Pizza’s Tuesday-evening crowds, he explains that of all the liquors behind the bar, whiskey’s the most entertaining to “play around with.” It starts with a silky-smooth Manhattan, Laufman says. “When it’s made properly, the Manhattan is one of the most balanced and simplest of cocktails, especially for those who like to drink whiskey,” he notes. “Ask any whiskey drinker what he wants in a cocktail, and he’ll usually tell the bartender something with only a few ingredients.” After starting a decade ago as a barkeep at Ohio college beer bars, Laufman moved to San Francisco. “It was in San Francisco that I found out what actual bartending was,” he says. “You have to be able to make a well-balanced drink and you have to be creative with the classics.” And Laufman got that part down, if his Manhattan is any indication. He’ll also show you versatility with his “RYE-NO-MITE.” “It’s rye whiskey, Cynar, Benedictine, a dash of bitters, and a dash of chipotle tincture,” he says. “It’s inspired by a Manhattan, but we’ve taken a little sweet to balance out the whiskey and the smokiness from the chipotle to put a little different spin on it.”
Kitchen proof: The Urbn’s Manhattan invokes the whiskey theme with the proper rye expressions. What follows is a sweet panoply of possibilities.
In a mixing glass filled with ice, pour:
- 2 oz. rye whiskey
- 1 oz. Sweet Vermouth
- 2 dashes bitters
Stir until well blended and cold, pour into a cocktail glass, garnish with a maraschino cherry.
Here's something you might be interested in.
Urbn Coal Fired Pizza's Manhattan
Urbn Coal Fired Pizza's Manhattan
As bartender Seth Laufman preps for Urbn Coal Fired Pizza’s Tuesday-evening crowds, he explains that of all the liquors behind the bar, whiskey’s the most entertaining to “play around with.” It starts with a silky-smooth Manhattan, Laufman says. “When it’s made properly, the Manhattan is one of the most balanced and simplest of cocktails, especially for those who like to drink whiskey,” he notes. “Ask any whiskey drinker what he wants in a cocktail, and he’ll usually tell the bartender something with only a few ingredients.” After starting a decade ago as a barkeep at Ohio college beer bars, Laufman moved to San Francisco. “It was in San Francisco that I found out what actual bartending was,” he says. “You have to be able to make a well-balanced drink and you have to be creative with the classics.” And Laufman got that part down, if his Manhattan is any indication. He’ll also show you versatility with his “RYE-NO-MITE.” “It’s rye whiskey, Cynar, Benedictine, a dash of bitters, and a dash of chipotle tincture,” he says. “It’s inspired by a Manhattan, but we’ve taken a little sweet to balance out the whiskey and the smokiness from the chipotle to put a little different spin on it.”
Kitchen proof: The Urbn’s Manhattan invokes the whiskey theme with the proper rye expressions. What follows is a sweet panoply of possibilities.
In a mixing glass filled with ice, pour:
- 2 oz. rye whiskey
- 1 oz. Sweet Vermouth
- 2 dashes bitters
Stir until well blended and cold, pour into a cocktail glass, garnish with a maraschino cherry.
Comments