Absint
Nightlife and Drinking Culture Almanac
he
makes the heart grow fonder
In This Issue
Oct|Nov 08 FREE | VOL 2 • ISSUE 1
Museum of Beer and Brewing Featured Spirit: Scotch Halloween Party Ideas New Products
A Letter from the Editors Welcome to year two of Alcoholmanac Magazine! As you have probably noticed, our editorial calendar has shifted over by one month. This year-end transition was the perfect time to make the change, which we’ve had in the cards for a while. The shift happened for many reasons, but mainly to fit in better with the industry’s schedule.
Brian P West Editor-in-Chief
Angela J Prelesnik
Sean Murrihy
Executive Editor
Editorial Intern
Contributing Writers Susan Marie Bischoff
Katie Matulis
“The Captain”
Will Mueller
Tifany Fowler
Ryan Nettesheim
Sam Hansen
Mary Ellen Pride
Steve Hofstetter
Niki Robinson
With all the festivals we have here in Milwaukee, the other nightlife venues can have a hard time keeping up. Now that autumn is here, our tried and true bars and restaurants are bouncing back. Patronize your favorites and check out the places you see gracing our pages.
Lisa Keefer
Mark West
As promised, you will find a couple new articles in this issue. We have finally begun our Featured Spirit section, and we are kicking it off with Scotch. You will also find our New Products section, in which we mention some of the latest juice to hit the Milwaukee market.
Angela Prelesnik layout Brian West layout and ad design Todd Wolff layout consultant; logo, masthead and ad design
In the virtual world, you will find that we have finally given our website a well-overdue makeover. It boasts a user-friendlier interface as well as a social network we have lovingly dubbed “Bar Flies” after one of our own comic series. Also amongst the links is a virtual version of the magazine that allows you to flip through the same pages, only digitally. Visit alcoholmanac. com and become a Bar Fly today! You’ll stay upto-date on events and industry news and you’ll make new drinking buddies along the way.
Mindspike Design website design
Change is good, and we think you’ll agree as you dive into year two of Milwaukee’s only nightlife and drinking culture almanac. Cheers! Brian P West and Angela J Prelesnik Alcoholmanac Magazine JABmedia, LLC
Art and Design Fran Sherman layout Courtney Boehler Graphic Design Intern Tom Story web programming Nick Berg cartoonist Charlie Christman cartoonist
Photography Joe Szebeni (True Image Photography) – studio Brian West – on site Kevin Groen – on site
Advertising and Sales Brian West – sales director Pete Fioretti – account executive Lisa Keefer – account executive Miranda Pride – account executive Mary Jane Sanchez – account executive
Marketing Brian West – marketing director
Printing Wisconsin Web Offset, LLC
Alcoholmanac magazine is a publication of JABmedia, LLC. All information contained within is accurate at press time. The Alcoholmanac is not responsible for errors or omissions. The content of Alcoholmanac Magazine cannot be reproduced without the written consent of JABmedia, LLC.
4. Featured Wine: Merlot 6. Featured Beer: Dubbel/Abbey Ales 8. Featured Spirit: Scotch 10. Reviews 14. Event Winner Profiles 15. COVER STORY: ABSINTHE MAKES THE HEART GROW FONDER 18. Home Bar Part 4
Alcoholmanac magazine is printed 6 times yearly. Subscriptions are available upon request. Please email requests to info@alcoholmanac.com.
C O N T E N T S
25. He Said/She Said 26. Museum of Beer and Brewing 28. Halloween Party Tips 30. Pub Crawl: Boozin’ on Brady 32. Astrological Insights 34. Drink Recipes 36. New Products 38. Featured Bartender: Amber @ The Jazz Estate
20. Hangover Forecast 40. Listings 22. Sage Advice from an Ale Wife
The content of Alcoholmanac Magazine is not intended for readers under the age of 18. All content in this magazine should be taken with a grain of salt ... or a pinch of salt and a squeeze of lime.
Image on back cover “Great Minds Drink Alike” ad inspired by TV’s Cheers! Quote taken directly from Cheers! No one associated with Cheers! has, in any way, endorsed Alcoholmanac Magazine ... yet.
Brian West
Ah, Merlot. Amongst the most popular of red grape varietals. It’s soft, fruity character makes it an ideal wine for stand alone drinking as well as for blending with and balancing the more robust and complex grape varietals. Merlot is often a favorite red amongst the younger wine market, which is becoming more and more prevalent. Further, the Merlot grape is most widely planted grape in Bordeaux, France, despite only accounting for roughly 25% of the Bordeaux blend. A typical Merlot is light on the palate with aromas and flavors of black cherry, currant, cedar and green olive. Typically, it is not complex … at least not when compared to Cabernet Sauvignon and other red grape varietals. The tannins (what make a wine “dry”) range somewhat, but are usually less than that of other reds. This makes Merlot an excellent choice when introducing someone to red wine. We’ve featured here four different wineries’ interpretations of this classic red. Each gets the Alcoholmanac stamp of approval. Go out and buy these reds today and join us in our tastings. Let’s begin, shall we?
Marilyn Merlot 2005 We’ll start with the sexy and seductive Marilyn Merlot. We tasted the 2005 vintage; however, others are available. This is a relatively popular wine and should be found at most major wine stores. Here’s how it broke down to our eyes and palates. There is, as with all things, lots of room for debate.
Nose
(Aroma): Immediate aroma of chocolate. Some stated they smelled “wet concrete.” There was surprisingly little sign of fruit. Taste: This Merlot lends spiciness to the tip of the tongue and a light alcohol burn at the back of the mouth. It is peppery with a subtle plum flavor.
Mouthfeel: Light, dry and clean Finish: A mellow burn with a slight peppery aftertaste. It finishes clean.
Overall Impression: This wine was not as fruity as I would expect from a Merlot. The pepperiness makes it more characteristic of a Cabernet (no surprise here, as we later discovered it was 10% Cabernet), but its light and clean mouthfeel is definitely that of a Merlot. This wine would pair exceptionally well with dark chocolate.
Calesa Reserva Merlot 2003 Next up is the Calesa Reserva Merlot from Chile. This is a fair trade wine – always a plus – and we tasted the 2003 vintage. This wine can be hard to find, but we picked this gem up at Dee’s Wine Stop in Bay View. Here’s the gist:
Nose: This wine has a slightly smoky and peppery aroma that is mostly overwhelmed by the smell of alcohol.
Taste: Smoky fruit flavor with a light pepperiness. This is a much more traditional Merlot than the Marilyn, but to our palate was rather light on flavor (although we do tend to favor the big red wines like Shiraz, so perhaps it’s simply a matter of preference). Upon inspection of the bottle, we find they describe their Merlot as having a “roasted earth” flavor. Agreed. Mouthfeel: Extremely smooth. It has a thin, light and oily mouth with very low alcohol burn (despite the nose).
Finish: This Merlot has a wonderful, lingering berry aftertaste and a clean finish.
Overall Impression: This is a very good wine. While no single characteristic stands out as exceptional, it is well balanced. It is a nice, solid drinking wine and would pair well with any red meat dish, rustic sauce or mushrooms.
Beringer Merlot 2005 Batting next is Beringer Merlot. We tasted the 2005 vintage from this famous winery out of Napa Valley. If you buy only one Merlot from this article, make it this one. You can purchase it at most major wine/liquor stores.
Nose: Heavy plum and berry aroma with earthy hints. Taste: This wine has intense flavors of black cherry and plum. A nice spice complements the fruitiness.
Mouthfeel: It has a dry, light mouth with an overall spiciness, but is not overwhelming
Finish: Dry and lingering with heavy tannins. Overall Impression: This is what a Merlot should be. It has a big nose and flavor with a light mouthfeel. The dry finish is more characteristic of the heavier reds, but is still within the boundaries of a Merlot. This is, perhaps uncharacteristically, complex. It would be best tasted alone, but if one had to pair it with food, it would go well with either a nice savory fillet or a salty cheese and light sausage platter.
Flora Springs Merlot 2004 Last but not least is Flora Springs Merlot, also hailing from the famous Napa Valley. We tasted the 2004 vintage. This wine can be found at most major wine/liquor stores.
Nose: Powerful aroma of spicy berries and wood or earth. The aroma alone puts a burn to the back of your throat.
Taste: The first impression from this wine is a light wood flavor on the tip of the tongue moving to more robust earth tones upon the swallow. There is a light alcohol burn that mellows when berry flavors emerge seconds after the swallow.
Mouthfeel: Light and clean. Finish: This has an extraordinary finish. It finishes dry and clean and as you sit, pondering your next sip, a light berry flavor emerges from the otherwise earthy wine.
Overall Impression: This is a very complex wine. I guess Napa Valley produces more complex Merlot grapes than that of which I am used to. The last two wines – this one especially – did much to change my impression of Merlot in general. It was a very nice wine that again, from where we sit, should be enjoyed on its own. If the urge to pair with food is too great, however, try it with a savory filet or pasta with a big, rustic tomato sauce.
2
By Mark West
Make Mine a Dubbel! What imagery does the word “monk” conjure up in your head? Vows of silence, celibacy, daily manual labor, prayer, solitude; along with brown cloaks and bald spots, these are the images I have. It takes discipline, passion and commitment to adhere to the tenets of a monk. Then, of course, I also think of beer. Beer, wine and other liquors have long been a big part of monastic life. Not only drinking, but also crafting their libations. In the earlier history of the monasteries, people drank alcohol commonly because it was safer to drink than the water from open wells. The more devout monks that go through seasons of fasting usually preferred beer because it also offered some substance and nutritional benefits that other alcoholic beverages could not provide. Belgian and French monasteries brewed a variety of beers throughout the Middle Ages, but The French Revolution, and the Napoleonic era that followed, destroyed most of those monasteries. And since the monks brewed their beer only for themselves, their recipes were not very well documented. The monasteries rose from the ashes in the 19th and 20th centuries and they resumed their brewing. This time the recipes were better documented. The modern monasteries often employed secular brew masters. They brewed three main types of beer … three strengths really. As the story goes, they had a table beer for everyday drinking. A second, slightly stronger ale was made for the nuns, and the third and strongest was made for the priests. Today, Belgian Abbey ales are classified much the same way — only we call them single, dubbel, and tripel ales. There aren’t very many, if any, commercial examples of the “single.” That seems to make some sense since it was probably a rather average beer. The triple is a notoriously strong ale with significant alcohol content and more moderate hop characteristic. Today, though, we are going to focus on the dubbel. The dubbel is what we commonly consider Trappist ales to be and Trappist ales, in my opinion, are some of the finest and most well crafted beers ever made.
Chimay Red Chimay, Belgium they say:
The Trappist monks are Benedictine monks belonging to the Reform of the Cistercian Order that originally settled in Normandy, France at the abbey of La Trappe. These monks are guided strictly by the rule of St. Benedict, meaning that their daily life is split between manual labor and prayer. Further, they don’t eat meat and observe vows of silence, among other strict disciplines. And to my surprise, the wear white garments, not brown. The Trappist monks’ passion, commitment and discipline, along with a dire need for sustenance, yield a very hearty, full-bodied and masterfully balanced beer. The idea of commercializing their beer didn’t come along until the Abbey of Scourmont, at Chimay, offered their craft to the world in the 1860s. The beer became widely popular and other monasteries followed suit. Breweries began to imitate their beer, but much the same way Champagne can only come from Champagne, France. Only Trappist monks can produce Trappist beer. Therefore, the Trappist ales’ imitators marketed their beers as “Abbey ales” or “Belgian dubbels.” If you are looking for authenticity, there are only a handful of true Trappist ales to choose from. Of the world’s 171 Trappist monasteries, only seven produce beer commercially. It’s a good thing that many of these “imposters” have done a fantastic job. The word dubbel means what you think it might mean, “double,” and it refers to the amount of malted grains. These are big, bold beers with an amber to ruby body and thick, light head. Dubbels don’t shroud these malty characteristics under a heavy hop flavor. In fact, the hop characteristics are low to non-existent. Instead, the malts balance against alcohol, esters and phenols. While this is a decidedly hearty and full-bodied beer, it isn’t as heavy as you might think. Belgian candy sugar is added to the brewing process to keep the beer lighter while increasing the alcohol content. The roasted malts can lend a chocolate to caramel sweetness. Other flavor characteristics of this beer can also include fruity esters of raisins, plums or dried cherries. In my opinion, there are few beers that can rival the symphonic balance of the Belgian dubbel.
I say:
“First sold in 75 cl (25.4 fl.oz) bottles, it is noted for its coppery colour which makes it particularly attractive. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.”
I had to start my tastings with the godfather of Trappist ales. While they are quite possibly not the ones to invent this style, they are certainly responsible for awakening the world to the Trappist mastery. I sampled the original style in the 75 cl corked bottle. Chimay pours out more golden amber, but there is a slight hue of ruby. The head was moderate and left plenty of lacing in my glass. While the beer was clear, there was an ample amount of sediment suspended in the beer; no doubt a product of being both bottle fermented and packed with malted grains. And when I say suspended, I mean suspended. When I swirled the glass, bits of yeast and grist seemed to stay in place relative to the liquid’s movement. The aroma was slightly bready with a deep raisin overtone. The taste was slightly phenolic (band-aid or medicinelike), balancing with a sweet apricot flavor. There was only a hint of alcohol, but I would not describe it as astringent (as their own description does). The mouth feel was creamy — almost thick, the finish smooth and sweet. Chimay is very sophisticated and complex in flavor, with a slight zip.
they say:
I say:
“Westmalle Dubbel is a dark, reddishbrown Trappist beer with a secondary fermentation in the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace pattern in the glass. The flavour is rich and complex, herby and fruity with a freshbitter finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste.”
Westmalle Dubbel Antwerp, Belgium
Westmalle is legitimate Trappist ale. The abbey is better known for their Belgian trippel, but their dubbel is worth noting. This beer has a definite ruby color with an almost pale white head. The aroma is much more phenolic than other Trappist ales, but still sweet. Mouth feel is very lightly carbonated and oily to almost dry. A more astringent alcohol tinge lends to the mouth feel. The sweet caramel flavor plays against fruity esters of apricot. Westmalle Dubbel finishes with a bitter, earthy, somewhat herby aftertaste. The flavor profile is unique. It’s not as sweet as other dubbels can be, but still very complex.
Grimbergen Abbey Ale N.V. Brouwerijen Alken-Maes Brasseries S.A Waarloos, Antwerp, Belgium
they say: “Dark burgundy, fullbodied brew sweetened with malts and dark candy sugar. A sweet toffee taste, hints of raisins, with a warm, brandy-like finish.”
Okay, you’ll have to excuse me while I prattle on about my absolute favorite beer. This beer is the reason I am writing about Belgian dubbels this issue. Grimbergen’s description of the beer, while fairly accurate, doesn’t begin to do it justice. And while I’ve enjoyed the beer for some time, this is the first time I’ve actually sat back and analyzed it. Grimbergen is not a Trappist ale, but an Abbey ale. The monks originally responsible for this recipe were Norbertine from Belgium. Today the Alken-Maas Brewery, most well known for brands like Heineken and Fosters, brews the beer commercially. Grimbergen Dubbel pours out ruby red with a tight head of barely off-white bubbles. The beer is moderately carbonated and gives off a rich aroma of plums or prunes. The carbonation in this beer is most definitely part of the flavor profile, as the bubbles add life to the otherwise sweet flavor. Esters of dried cherries also balance the beer and add another layer of complexity. Another flavor I often detect in this beer is of chocolate covered raisins. The warm, brandy-like finish they describe is true; evidence of a higher alcohol content and the complex esters that linger. If you’ve never tried one, you know I’d recommend that you do.
I say:
Brother Theloneous Belgian Style Abbey Ale North Coast Brewing Co. Fort Bragg, CA
I say:
When looking for a domestic Belgian Dubbel, how can you pass up one called “Brother Theloneous?” I picked it up figuring it would just be a gimmicky, overpriced, poser beer … something to contrast to the masterful, true Abbey ales. Not so at all. The Brother pours out ruby red with a thick off-white head. The sweet but tart cherry aroma is wonderful. I detected a hint of alcohol as well. The mouth is smooth and creamy, and the taste is a balance of sweet chocolate and tart plum. Surprisingly, I am a very big fan of this beer. In fact, it’s almost a mirror image of Grimbergen. I would recommend this to anyone.
they say: “Like a Belgian ‘Dark Strong Ale’, the beer is rich and robust with an ABV of 9.3%. The package is a 750 ml bottle with a traditional cork and wire finish or 12oz 4 packs and features a label picturing the jazz master himself.”
Spirit: Scotch
Featured Brian West
I
In the world of spirits, few are as intimidating as Scotch whisky. Its reputation precedes it, and many judge without even trying it. Some believe Scotch is a spirit that should never be mixed, which only augments its intimidation factor. Further, it seems Scotch has developed an image that is both elite and sophisticated or, more bluntly, rich and old. Alcoholmanac Magazine chose Scotch as its first featured spirit for one main reason — to shatter those ridiculous preconceptions!
By definition, Scotch is a whisky both distilled and aged in Scotland. It must be aged a minimum of 3 years in oak casks. Scotch can be either malt or grain whisky. Grain whisky is typically milder in flavor and aroma than malt whisky. Traditionally grain whisky, also aged for a minimum 3 years in an oak cask in Scotland, is used as the backbone for blended Scotch whisky. The
Scotch marketplace is dominated by blends, making up 93% of consumption worldwide. The remaining 7% is made up of the prized single malt Scotches. Scotch is generally deep amber in color and has a firm, dry taste with some peatness. It is the king of whiskies, but don’t be fooled — it can be enjoyed by anyone. To prove this, we’re going to take you on a tour of S c o t c h e s
Basic Blend – Dewar’s White Label
Dewar’s White Label is a great example of a basic blended Scotch whisky. Blended whiskies usually have a complex flavor stemming from all the single malt and grain whiskies used in the blend. To make a blended whisky, the master blender chooses whiskies based on individual flavor profiles and what the whisky would add to the finished product. Single malt whisky adds flavor to blends, while grain whisky adds structure to blends and has a milder flavor profile. Dewar’s White Label includes at least 30 different single malt whiskies within its blend, making for a Scotch with a complex flavor. Basic blends can be enjoyed in any fashion, but we recommend trying it mixed with ginger beer or ginger ale. Because of its lower price point and lower complexity (as compared to aged blends), it is also good for cocktails like the Old Fashioned.
• Color – Light golden • Nose – Sweet and slightly smoky • Palate – Sweet, malty and faintly spicy • Body – Medium to full • Finish – Clean and dry
through the House of Dewar’s, which is amongst the most popular Scotches in the United States. By the time we’re done, you’ll see Scotch as it was always meant to be: an approachable, glorious spirit with its own unique flavor. So, grab a glass and drink along with us. You’ll be glad you did.
Aged Blends – Dewar’s 12
The aging process changes much about the character of a whisky. Age mellows the character of the spirit, making it sweeter and developing more complexity. As the spirit matures in the cask it breathes in the local atmosphere. Oxidation removes undesirable aromas (sulfurs, etc), helping to develop more delicate fragrant notes. Scotch whisky takes its natural color from the cask in which it was aged. Because of this, aged Scotches are generally darker in color. Dewar’s 12 is an example of an aged blended Scotch. Each component whisky in this blend is aged a minimum of 12 years. After blending, it is then returned to casks to “marry.” This technique is called “double aging” and is quite uncommon. During this second aging, the individual components of the blend mellow together and harmonize. Dewar’s 12 also has a higher than normal alcohol by volume which helps it stand up to ice better.
• Color – Rich amber • Nose – Sweet hint of heathery, floral notes • Palate – Balanced and well-rounded flavor • Body – Medium-bodied • Finish – Long, clean and pleasant
Aged blends are best enjoyed on the rocks or with a splash of water. They are also great with club soda.
Single Malts – Aberfeldy 12
Amongst Scotch fanatics, single malts are king. Single malts are pure, unbridled flavor. They are less complex than their blended counterparts, but their singular characteristics make them highly prized amongst purists. Each single malt has its own unique color, nose, palate, body and finish, so it is impossible to speak generally about them. For this reason, we’re going with just one — the heart of Dewar’s — Aberfeldy 12 Year Single i s Malt. Aberfeldy 12, as far as single malts go, is unique in that it is naturally balanced. It combines an approachability perfect for those new to Scotch with a sophistication appreciated by connoisseurs. Single malts are best enjoyed straight up or with a splash of water so as not to compromise the flavor.
• Color – Full, golden yellow • Nose – Almost incense-like heather honey with a fruity softness • Palate – Syrupy, lingering on the tongue like a liqueur • Body – Full-bodied • Finish – Full flavor, spicy and dry
Special Blends – Dewar’s Signature
Many Scotch brands have a “special” or “signature” blend. This Dewars’ crème de la crème, their best of the best. These signature blends come at a cost, however, as the processes is lengthy and expensive. Dewar’s Signature is a blend of approximately 20 single malts. Each component whisky is hand selected by the master blender and is chosen at the peak of its aging cycle. For this reason, Dewar’s Signature does not display an age on the bottle. These blends represent the top of the Scotch food chain and should be enjoyed on the rocks or neat. Special or signature blends are always best enjoyed straight up.
Aged Single Malts – Aberfeldy 21
“Aged single malts” is kind of a misnomer. All single malts are aged, usually in excess of 8 years; however, as with blended Scotches, single malts are mellowed and improved with age. Aberfeldy 21 takes the already balanced and mature flavor of Aberfeldy 12 and lifts it to a whole new level. Some of the subtle flavors become more prevalent and lingering.
• Color – Deep, golden amber • Nose – Rich, fruity and mellow with honeyed vanilla and toffee overtones. It has a great depth of character with the different characteristics slowly merging into one unique flavor • Palate – Sweet and smooth • Body – Full and creamy • Finish – Long and pleasant with a slightly dry finish
Aged single malts are always best enjoyed straight up.
• Color – Deep gold with yellow highlights • Nose – Heathery honey followed by a fruity softness with hints of vanilla • Palate – Full flavored, lingering on the tongue like a good liqueur • Body – Full bodied • Finish – Long, spicy with a decidedly dry finish
I hope we’ve demystified Scotch and broken some ill-gotten preconceptions. Everyone experiences spirits differently, and Scotch is no exception. As with wine, the more you drink Scotch, the more you’ll come to appreciate the more complex blends. Everyone will have their favorite, and it’s not always the more expensive ones. That said, I’ll leave you with an old Scottish toast:
I drink to the health of another, And the other I drink to is he In the hope that he drinks to another, And the other he drinks to is me. Slainte!
Devon Seafood Grill 5715 N Bayshore Dr 414-967-9790 devonseafood.com
Katie Matulis
Mon–Thu 11 am–10 pm Fri & Sat 11 am – 11 pm Sun 11 am – 9 pm
/ 20
17
The clock strikes 11 am, and already my stomach is stirring.
and scallops. The dinner menu is used during the day too, but they offer lunch-sized portions as well. The dinner menu appeals to a vast array of palates, including pastas, enchiladas, mixed grills and a separate steak menu.
My guest and I arrive with an appetite at Devon Seafood Grill, which is located in Bayshore Mall, on a Tuesday around 11:30 am. Surprisingly, the restaurant is calm and lacks the usual hustle and bustle lunch break, which seems to plague some of the restaurants in the downtown area. The crowd, which consists of only a couple of tables, resembles relaxed suit-and-ties taking their time on their lunch breaks. As we enter the foyer we are greeted by two smiling hostesses, delicious aromas and a quiet jazz beat in the background.
The drinks, along with rolls and butter, are rapidly returned to the table. By this time we have already made our decision on how to fill our empty tummies. After the server has left us to ourselves, we simultaneously reach for the rolls. The buttermilk bread is warm and soft. The butter, more importantly, is something to write home about. Our waitress explains that it is made from a secret recipe containing honey and orange juice.
Instead of putting up with the normal fast-food frenzy at the Union, I decide to trade in burgers and tacos for fresh, colorful seafood.
One hostess guides us into the dining room and we are placed at an enormous booth. While looking around, I notice that all of the tables allow a lot of space for their occupants. The tables are also very nicely spaced out, which permits privacy. The vibe is consistent with a contemporary feel: tall ceilings, skylights and neutral colors, which lead me to believe that Devon is a posh spot at night. The server promptly approaches the table. She is also smiling. The employees here genuinely seem to enjoy the job. She proceeds to ask if we have ever visited Devon Seafood Grill; since we have not, she goes on to explain and describe the menu and items on it. She recommends the signature Jumbo Lump Crab Cakes for $12.50, which we immediately decide we want to partake in. We also order our drinks at this time. I have no problem sipping on an alcoholic beverage during the noon hours (I am a writer for the Alcoholmanac, 0 12.5 after all). After reviewing the es cak 4.50 b 1 a r extensive wine list, which includes c o b jum .95 1 around 100 wines, I choose the m 1 u r d n conu o b 5 white Conundrum, produced in .9 m 2 o 1 pc the Central Valley 2006, which SW shrimsalad sells for $14.50 per glass. My salmon guest decides on water. I will give her some slack though, since she did have to go back to work.
37.40 14.50 51.90 2.65 54.55
While we are waiting for our drinks, we browse the menu. We focus mainly on the lunch section, having already ordered our appetizer, and not being hungry enough for a dinner. The appetizer menu, which ranges in price between $7 and $15, is filled with plenty of seafood selections such as shrimp, calamari, oysters
Shortly after our orders are taken, the Jumbo Lump Crab Cakes are presented to us. The plate is carefully and elaborately decorated, like a painter’s canvas. The chef blends colors and tastes to create a satisfying appetizer. The crab cakes are accompanied with both a Creole remoulade and mango tartar sauce. I prefer the remoulade because of the bursts of spice, and the mango was not prominent in the tartar sauce. The crab cakes are seared to perfection. They break apart with ease and the flaky mouthfuls contain the perfect amount of herbs. I have to say this was the highlight of the visit. Within minutes, the main courses arrive. The Southwest Shrimp Wrap Combo, which costs $11.95, is placed in front of me. The portions are generous. I rudely shove three French fries into my mouth, which are included with my combo, before even glancing over at my guest’s Grilled Atlantic Salmon Salad. The shrimp wrap, although good, is not particularly impressive. The tortilla is stuffed with cilantro, lime, jicama, corn black bean salsa and plump prawns. The seafood wrap did not particularly distinguish itself from competing restaurants that are lower in price. The homemade Spicy Creole Gumbo soup, on the other hand, is more impressive. A combination of great consistency, a superb vegetable medley and a spicy kick leaves the soup lingering in my mind and mouth for minutes. The salmon salad, for $12.95, is scrumptious; the ingredients include soft, mouth-melting goat cheese, croutons, ripe tomato slices and balsamic marinated onions. The salmon tastes as fresh as if we were dining beside the sea. Devon prides itself on flying in seafood on a daily basis. Our tummies are finally satisfied and have no room for dessert, so we bid farewell. Devon Seafood Grill offers succulent seafood, among other non-aquatic options. The experience is sure to leave you wanting more.
5 Points for Service. The hostesses and servers are enthusiastic and everything arrived promptly.
4 Points for Quality. Nothing tasted “off,” and the seafood
is very fresh. One point off for lack of inspiration behind the shrimp wrap.
4 Points for Value. Expensive, but you often pay for the freshness of seafood here in the Midwest.
5 Points for Atmosphere. Elegant, pleasant and perfect for a quiet, relaxing lunch.
Claim Jumper 15 N Moorland Rd 262-782-9800 claimjumper.com
13.5 20 /
Mark West
Sun–Thu 11 am – 10 pm Fri & Sat 11 am – 11 pm
The other night my wife and I went out on the town without
the kids; a rare opportunity these days, and a last minute one at that. We were rather hungry and it was getting late. After driving around and popping into a few places without a reservation we decided to look for a place with plenty of seating, big portions and pleasant surroundings. We landed at Claim Jumpers. The restaurant opened just this June at Brookfield Square. It’s another in a growing trend of large chain restaurants that form an outer shell to our ever-expanding malls…as if parking weren’t difficult enough. We walked in and were greeted promptly. We were seated just as promptly, and were also pleased to find that the entire restaurant is non-smoking. Being an ex-smoker myself I never thought I’d care, but I do. The hostess seated us in the middle of a very large dining room with oversized booths and spacious tables. The restaurant was about half full and on one end they have an open kitchen. With the room as large as it was, the sounds of the kitchen filled the space, making a loud, constant clatter reminiscent of a high-school cafeteria. It was a gorgeous evening out, and since the patio was only about half full as well I asked the hostess if she’d mind moving us outdoors. It wasn’t until about half way through our meal that I remembered that sitting outside forfeit the nonsmoking atmosphere; unpleasant, but not a deal breaker. We ordered a rather unique hors d’oeuvres called Shrimp Taquitos. It was comprised of tail on shrimp wrapped in flour tortillas, skewered and deep-fried. Alongside the skewers of shrimp was a generous helping of homemade Asian slaw that you sort of stuffed into the open end of the taquitos as you ate. These were served with two dipping sauces. One of the sauces was a very tasty Orange Aioli. My best guess on the second was that it was some sort of Mayo and Soy Sauce combination. Neither the waitress nor the cooking staff could tell me either. I thought the presentation was magnificent. My wife did not. I think we both agreed that it tasted delicious. For my main course I ordered the Jamaican Sweet Potato. It’s loaded with cilantro, scallions, shredded Caribbean-spiced chicken and a papaya salsa. Over the top they drizzled sweet honey. That’s where I think the dish went wrong. I liked everything about this dish, only it was overpoweringly sweet. If I ordered it again I would definitely hold the honey. My wife ordered a Honey Chicken Brie sandwich. She thought the dish was tasty. She loves Brie, so I expected a better reaction. Without thinking twice she had the same thought that I did about my dish; too sweet. Obviously, the dish had “honey” in the title, but what wasn’t anticipated was the load of brown sugar also on the sandwich. It had great potential, but wasn’t balanced off quite right. We shared a side of Thai Slaw with a vinegar and oil base, which was good, crisp and fresh; a very healthy side option. We both ordered deserts, which come in two different sizes (three if you count the gigantic chocolate cake slices that earned them air time on the Food Network on “America’s Best Desserts”). I ordered a regular sized Lemon Bar Brulée. It was delicious. Oddly enough, this particular dessert was less sweet than my entrée. The crunchy layer of burnt sugar on top adds texture and fun to the dish. My wife enjoyed a Red Velvet Cupcake, and well, who doesn’t like cupcakes. All of the deserts in the case looked fabulous. We had planned eat our desserts with an aperitif, but with so much sweet and such huge portions we ultimately decided not to.
Portions were incredibly big, but the prices matched. Claim Jumpers is definitely on the high end of moderately priced. Our server was very nice and knowledgeable about most items. One very bright note for us parents: they always offer complimentary baby plates, which we’ve found adequate enough to be the child’s whole meal.
4.5 Points for Service. Our waitress and the hosting staff were
really pleasant and helpful. I especially appreciated their patience when we asked to move outside. The only time we waited at all was for the bill, but more time alone with my wife isn’t so bad.
3 Points for Food Quality. The food had plenty of potential and
the desserts were amazing, but the dishes we encountered were overall too sweet.
2.5 Points for Value. I thought the prices were a bit too high. I would expect to pay $12 for an appetizer at a French Bistro, but not at a chain restaurant. The portions could be cut in half and still leave people satisfied. In fact, I skipped the big drinks because I was too full, and already felt like I spent enough.
3.5 Points For Atmosphere. Inside was spacious, comfortable and smoke free, but a bit too noisy. Outside was great if only I had anticipated the smokers.
2 shrimp taquitos honey chicken brie jama sweet potato thai slaw lemon bar brulee red velvet cupcake
11.95 10.95 12.95 3.00 7.95 2.95
49.75 49.75 2.54
52.29 13
Reviews
Ryan Nettesheim, Susan Marie Bischoff and Lisa Keefer
The Alcoholmanac visited the following bars over the last couple months and rated them in four categories: Atmosphere, Service, Drink Accuracy and Value. We judged Atmosphere by décor, proper use of space, cleanliness and overall vibe upon entering. Service was based on speed, friendliness, knowledge and personality. Drink Accuracy was based on mixology ability, taste, proper serving temperature, proper glassware and selection. Lastly, Value was based on cost as compared to all the other qualities. All categories are rated 1 – 10, with 1 being this is the worst place I’ve ever been, and 10 being you don’t get any better than this. Because reviews are so subjective, we then asked between 10 and 30 random people at each bar to do the same. Your responses were then averaged and labeled as “you say.” The “you say” and “we say” are averaged together to get the final score. Here are the results:
House of Guinness 354 W Main St, Waukesha 262-446-0181
Mon–Th 3 pm–1:30 am Fri & Sat 3 pm–2 am
For all of you western ‘burb dwellers and visitors, consider a stop by the House of Guinness (HoG) in revitalized downtown Waukesha. A cozy Irish pub located in the heart of Main Street amongst art galleries, indie cafes and more, the HoG brings a touch of middle class to the scene. Decked out with rich walnutty finishes and nary a television in sight the bar hearkens back to the days of the old time saloon. In my two recent visits (one on a smoke-free Saturday) the patrons were of the younger, decent looking variety. The barkeep was a wealth of whisky knowledge and made quality recommendations based on a quick Q&A. My compatriots saddled up for a pint of the house’s namesake draught. Service for all seemed pretty efficient, though not rushed and the prices were on-par with expectations. The live music added a nice ambiance and didn’t deafen conversation. If you’re in the mood for an Irish Pub experience, live music, decent drinks at decent prices, the HoG is a good stop.
YOU SAY: Atmosphere: 7.9 Service: 7.3 Drink Accuracy: 9.2 Value: 7.1
WE SAY: Atmosphere: 7 Service: 8 Drink Accuracy: 9 Value: 7
“The HoG is a great place to bring a date or to find one.” – Dan from Waukesha
Soho 7 True Lounge This third ward hotspot was packed when we dropped by for a visit with a not-so-eclectic mix of sophisticated wealthy loft dwellers and girls from Waukesha who watch a lot of Sex and the City — and the forty-something horn dogs who are content to oogle each other. 231 E Buffalo St 414-431-0811
Wed 7 pm–close Th & Fri 4:30 pm–close Sat 7 pm–close
YOU SAY: Atmosphere: 7 Service: 7 Drink Accuracy: 8 Value: 6
WE SAY: Atmosphere: 8 Service: 8 Drink Accuracy: 8 Value: 7
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The bar itself is absolutely beautiful with dark hardwood floors, amber colored lighting and a massive black and white still shot of Audrey Hepburn from Breakfast at Tiffany’s to set the tone of the room. We briefly spoke to manager Zoran about which cocktails he suggested and, like him, they are exotically named. Try the Somi, a sage-infused white cosmo, or perhaps the Em Be, with Bacardi Limón and ginger pomegranate molasses. It was far too busy and loud for us to try either, so we decided to take his word for it and go grab a beer somewhere much less fabulous.
Village Pub and Grill 4488 N Oakland Ave 414-961-9879
Sun–Fri 2 pm–close Sat 11 am–close
Village Pub and Grill is really, really old. Like, Andy Rooney old. Most twentysomethings who drink here are probably following in the footsteps of their parents. Throughout the ages, it has seen changes in owners and staff, but the neighborhood vibe of this Shorewood haunt remains. It’s a typical no frills bar and eatery with a small non-smoking dining area, televisions playing sports and tons of memorabilia on the walls.
YOU SAY: Atmosphere: 8 Service: 8 Drink Accuracy: 9 Value: 6
WE SAY: Atmosphere: 7 Service: 9 Drink Accuracy: 7 Value: 4
Beer is the name of the game here, in addition to standard bar munchies like jalapeño poppers and wings. The pub has a few worthwhile specials, including $2 Pabst Tall Boys and tacos on Tuesdays and a pretty decent trivia night on Wednesdays. Be forewarned that the Village Pub has a tendency to be a bit on the expensive side, especially when compared to similar bars that have “I came all the way from North Carolina to nightly specials on select beers. The crowd is a mix of ages from college, just have a drink at the Village Pub in Shorewood!” out of college, and people who have grandchildren soon entering college. The – Cybele from North Carolina (we presume) staff is made up of the typical group of young girls who work in a corner bar — some extremely friendly and some surly text messagers. Happy hour is 2 – 6 on weekdays.
Thirsty’s Saloon and Eatery 6833 W National Ave 414-607-9030 Daily 11‑close
YOU SAY: Atmosphere: 8.7 Service: 9.1 Drink Accuracy: 8.3 Value: 7.7
WE SAY: Atmosphere: 7.5 Service: 9 Drink Accuracy: 6 Value: 9
“... A great place to hang out!” – John from West Allis
Great food and friendly people are not the only things Thirsty’s has to offer. With it’s relaxed corner bar/ sports bar atmosphere, live bands on the weekends and inexpensive drink specials, Thirsty’s is the place to be in West Allis. Thirsty’s sports 4 televisions, internet juke box, pool and darts. The only drawback was a small selection of import and craft beers, but owner Gary made up for that by making us feel more like we were entering his home than a neighborhood bar. He personally made our bloody marys and offered us a chaser of his own brew ‘Uncle Thirstys,’ a premium lager, and very good. Offering daily food and drink specials like 1 Pound Taco Wednesdays for only $2 and $1 pints of Miller on Saturday afternoons, Thirsty’s is a working class bar with working class prices. Things to try: homemade pizza, fresh made onion rings and my favorite – pork wings!
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“Milwaukee’s Best Dancer, 2008”
BREW
CITY BRE W- OFF
WINNER!
Russ Harbach
F
red Astaire Franchised Dance Studios, with the help of Finlandia Vodka and the Milwaukee Alcoholmanac, recently conducted a search of Milwaukee for dancers whose talent and charisma met the requirements for the honored title of “Milwaukee’s Best Dancer, 2008.” After some difficult decision making by the evening’s judges, the winner of our first dance competition is Diana Luepke! Her swing performance was fantastic, and the audience loved her. Congratulations, Diana! You are Milwaukee’s Best Dancer, 2008.
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B
ack in July, the Alcoholmanac, along with the Beer Barons of Milwaukee, Rock Bottom Brewery and the BJCP held the very first Alcoholmanac Homebrew Competition. 39 tasty beers were submitted by 17 home brewers. Our BJCP Certified Judges had a tough time choosing one winner, but they finally dubbed Russ Harbach’s Northern English Brown Ale the winning brew. Russ is a member if the Racine Belle City Homebrewers. For a chance to taste this tasty Brown Ale, join us on October 9 at Rock Bottom. The brewery will have 8 barrels, so come try it before it’s gone!
A b si nt h e Makes the Heart Grow Fonder Niki Robinson
he first stage is like ordinary drinking, the second when you begin to see monstrous and cruel things, but if you can persevere you will enter in upon the third stage where you see things that you want to see, wonderful curious things.” –Oscar Wilde
Few spirits possess a history of such incredible, rampant distortion as the always-enigmatic Green Fairy: Absinthe. Revered by Bohemian artists and poets like Vincent Van Gogh, Arthur Rimbaud and Henri de Toulouse-Lautrec in mid-19th century Parisian cafés, for many absinthe was the very essence of the artistic vibrancy of the “La Belle Époque” (The Beautiful Era) in Europe. So, what’s the truth behind this mysterious and potent drink?
Fact or Fiction?
An eccentric doctor named Pierre Ordinaire invented modern absinthe. Touted as a miracle elixir, the recipe was kept a secret long after his death.
Undetermined.
Even the origins of absinthe are alluring. Supposedly, Ordinaire created the formula in 1792 while living in Switzerland due to his exile during the French Revolution. Upon his death, the recipe was passed to the Henriod sisters of Couvet, who grew the secret blend of aromatic herbs in their private garden and distilled the absinthe in their home; however, other evidence suggests it was actually the Henriod sisters who created the recipe and the devious Dr. Ordinaire stole it in order to profit. In any case, eventually Henri-Louis Pernod acquired the recipe and his Pernod Fils absinthe became the most commercially popular absinthe in Europe until 1915 when absinthe was banned throughout.
True or False?
Absinthe is bitter and tastes like black licorice.
False… mostly. Yes, to the inexperienced
palate, absinthe can taste like licorice; but no, licorice is not used in the creation of absinthe. The unique taste of true absinthe is a product of the often referred to “holy trinity” of anise, grand wormwood and fennel and may contain a variety of other botanicals, such as lemon balm and hyssop. Good absinthe delivers only a trace of bitterness on the finish.
Yes or No?
The traditional way to serve absinthe involves lighting a sugar cube on fire, right? A resounding to this one! Interestingly enough, this “tradition” was nothing more than a gimmick used in Czechia in the 1990’s to get tourists and the new “Bohemian” youth of the punk and metal scene to drink a (terribly, terribly bitter) imitation that resembled nothing of true absinthe.
NO
“Absinthe is a very social drink and we like to emphasize the experience,” says Steve Denneau, General Manager at Karma Bar and Grill. “The ritual process of presentation is what draws people to absinthe, and it has absolutely nothing to do with fire.” Traditionally, absinthe is served using an absinthe fountain, which is a tall glass vessel with four to six spigots around the base filled with crisp ice water. A glass is filled to about one-fifth its capacity with absinthe. A decorative slotted spoon is then rested on top of the glass and a cube of sugar (if desired) is placed upon it. The glass is placed under one of the spigots to allow the cold water to drip slowly, drop by drop, onto the sugar and into the glass. As the essential oils bloom and swirl with each drop, a “louche” is slowly created: the absinthe takes on an iridescent, cloudy hue. Typically the ratio is one part absinthe to three to five parts water. When the correct amount of water is added and the absinthe has developed the infamous neither-opaque-nor-translucent louche, the drink is ready to enjoy! Fun fact: the word louche is a French word meaning “troubled, turbulent, shady or of dubious character” — and that’s no coincidence! Karma Bar and Grill is located at 600 E Ogden and is now serving Kübler absinthe. karmamilwaukee.com. You can also find Kübler, Lucid and Mythe absinthes at Bad Genie Rock Lounge, located at 789 N Jefferson. Does your bar carry absinthe? Let us know, and we’ll add you to the online article. info@alcoholmanac.com.
Q&A with Guy Rehorst and Doug MacKenzie Due to absinthe’s recent legal availability and popularity Great Lakes Distillery, makers of award-winning Rehorst Vodka and Rehorst Gin, are using their expertise to craft their own version right here in Milwaukee. Alcoholmanac recently took a sneak a peek at their new product and learned more about this mysterious spirit.
ALCOHOLMANAC: So, how did you learn ALCOHOLMANAC: So, what’s the big to make absinthe?
GUY REHORST:
We started with some very old recipes that we found in some very old distillery manuals from the 1800s and then we kind of just adjusted to our own taste. What we have found fortunate about most of our products is that when we like it, other people tend to like it! Frankly, we make it to the point where we like it.
ALCOHOLMANAC: Were the original
versions of absinthe stronger or made with more potent ingredients than the absinthe that is legal in the US today?
DOUG MACKENZIE: 99% of the pre-
ban absinthe would be legal by today’s standards, mainly because the grand wormwood is one of the pre-distillation ingredients. The whole reason distillation works is because alcohol boils at a lower temperature than water. So, when you put it in the kettle and you start to heat it, the first vapors that come off of that are alcohol vapors. When you steep the grand wormwood in alcohol and you re-distill it, what happens is the thujone (that’s in the grand wormwood) binds at a temperature that is actually higher than the boiling point of water. So most of the thujone stays in the kettle of the still. It never even has a chance to come through into the finished product.
deal? Why was absinthe banned?
DOUG: Well, part of the story on that is
… absinthe was becoming so popular in Europe in the late 1800s that the wine producers were actually losing a lot of business. Then you had all these guys like Lautrec and Van Gogh running around Paris getting a little nutty — and they happened to be big absinthe drinkers. So, Van Gogh cuts his ear off and all that stuff and the French wine producers said, “Look, this stuff is bad! It’s the absinthe that’s making everyone crazy! Outlaw it!” The wine producers were just lobbying to save their own necks. What people don’t realize is that a lot of these absinthe drinkers were alcoholics, experimenting with opiates, and/or they had untreated syphilis. The only negative thing found in pre-ban absinthe is the alcohol itself!
ALCOHOLMANAC: Well, we’re looking forward to your new absinthe!
GUY:
I don’t know if you’ve heard this, but absinthe also makes a great ingredient in cocktails. When using absinthe in a cocktail, take the glass and just rinse it lightly with the absinthe. It adds a different dimension to the drink.
DOUG: I can just picture these guys sitting in cafés in Paris with a glass of absinthe. You know, turn the fountain on and let it drip … there’s a sense of romanticism about it. I hope it catches on, other than just the fad. It’s very enjoyable.
2
Look for Rehorst Absinthe Verte — coming soon! Stay in the loop by signing up for Great Lakes Distillery’s monthly newsletter at greatlakesdistillery.com/ newssignup.htm. For more information on absinthe, visit wormwoodsociety.org.
The only negative thing found in pre-ban absinthe is the alcohol itself
Stocking the Perfec
Ryan Net
M y fellow alcohol and home bar enthusiasts, we’ve arrived. The final destination on our odyssey through the home-bar assembly is nearly complete. Perhaps slightly less satisfying to the palate, but no less important, we culminate with “everything else” you need your home bar to have.
If we’re keeping score, so far you should have outfit your home’s center of attention with a healthy assortment of potent potables: hard liquor in all proofs and colors, beer and wine. Which leaves what? It leaves what you’ll serve these with and in. Rest easy; as we’ve done to date, we’re going to make sure you are well educated and equipped to insure your guests’ thirst remains satiated. You may want to consider implementing a cover charge.
Mixers You may entertain the occasional friend or alcoholic relative who takes his topshelf vodka neat, but the vast majority of your patrons will likely expect something to mix with your fine assortment of liquors in pursuit of cocktail perfection. Keep a reserve of the following on hand:
Soda:
regular cola diet cola lemon-lime club sour — Fresca, Squirt, 50/50, etc …
Tools of the Trade
Juice:
orange tomato cranberry pineapple grapefruit Rose’s lime lemonade
corkscrew — these can range from
We’re coming down the home stretch now. The last essential components of completing your home bar will be your tools, gadgets and other equipment needed to flash your bartending brawn.
the basic to the ornate. Get what fits your budget and hand the best. The tried and true “Waiter’s Corkscrew” has done the trick for years, but new advents like the “Rabbit” will make your wine opening a little easier indeed
shaker — a necessity for any “strain
jigger — your measuring spoon for booze.
and drain” drink. Stainless steel three part shakers — shaker, strainer top and cap — will make your life easiest
Two sides: ¾ oz on one side and 1 ½ on the other
bar spoon — for any of your patrons who
tool that you’ll use in, well, muddling things like mint or orange
prefer it “stirred, not shaken”
muddler — a sort of medieval-looking
Others:
sour mix simple syrup grenadine Old Fashioned mix — lest you wish to invest time in the authentic margarita mix tonic ginger ale cream
paring knife — this you should have anyway, but if you don’t, it will make your garnish prep much, much easier
“stabber” sticks, spears or swords — for depositing garnish appropriately
straws — for those who suck coasters — lest you enjoy stubborn water rings.
blender — margaritas, daiquiris, anything best served with crushed ice. Imperative!
bottle opener — pretty obvious here
Condiments and Garnishes With what we’ve outlined so far, your bar is now equipped to mix most common and some slightly obscure libations. However, to really set yourself apart and establish your authenticity as a cocktail connoisseur, you’ll need to have a respectable stash of condiments and garnish at the ready. These are often something you stock up on twice a year and stash in the back of your refrigerator — calling upon their services
20
only as needed. Not to undermine their importance. What is a Bloody Mary without a celery stalk? How about a Gibson with a rogue olive? That, my friend, is no longer a Gibson; it has become a Martini. Buy and bury most of the following in the back of your fridge (except the fresh fruit and celery, of course):
Garnishes:
green olives—of which there is an assortment of sexy stuffings cocktail onions
oranges, lemons and limes — for garnish as well as their juices Maraschino cherries celery
Condiments: bitters salt pepper superfine sugar horseradish Worcestershire Sauce tabasco
ct Home Bar: Part 4
ttesheim
Glassware Nearly as important as what you mix and decorate your drinks with is in what you serve them. There are rules and formalities about these sorts of things, none of which did we make. No, we are instead the minions of tried and true traditions. This is another “know your audience” component of home bar building. If you’re not often entertaining brandy or cognac drinkers, don’t put snifters atop your list. Start with the basics:
rocks — usually 10–14 oz. A stout, shorter
glass for a whiff.
white wine — 6–12 oz. More of a tapered, thinner glass used for — you guessed it — white wine.
champagne flute — 6–9 oz. Very cylindrical in appearance, thin and tall for your bubbly.
beer mug — 12–14 oz. Used for any ol’ beer you want served with a handle.
pint — 16 oz. Your classic “tapers
glass, an ol’ faithful for Old Fashioneds, gin and tonics, Jack and Coke — you name it, a rocks glass is a great default.
downward” beer glass, accommodating a pint, used often for ales or any beer. Also useful in lieu of a Collins glass for its functions.
Collins — 12–16 oz. As the name implies,
pilsner — 14oz. This is a bit more
it’s great for Tom Collins. Also useful for Long Islands, rum and coke, etc.
cocktail — 4–8 oz. Used for your
Martinis, Manhattans, Cosmos, or anything to which you wish to lend an air of sophistication.
margarita — 12–16 oz. Used for your tropical, fruity deliciousness.
shot — 1 ½–2 oz. Self-explanatory. red wine — 8–14 oz. Round or “balloon”
shaped. This allows the red wine room to breathe and you to get your snout in the
persnickety and as the name suggest is for your pilsners. It much resembles your pint glass, but with a flared base and narrower mouth. All of this can sound like it is adding up quick and, depending on where you shop, it can. For my first bar stocking endeavor, I made a date with my long-lost Swedish sweetheart, Ikea. I was able to lock down one of each of the aforementioned glasses for about $10 a dozen. For the less budgetconscious, major department and some specialty stores offer solid selections of quality glassware.
The Bar Lastly, as we near the finish line, the last piece of the puzzle is the very bar itself which we have labored over stocking. It depends on how ambitious and affluent you are. For the “better than basics” bar approach we’ve laid before you, a large bar “cart” would be adequate. Also nice are what I’ve dubbed the “barmoires” which keep your valuables concealed and your parents in the dark about your bar bill. The small wine bar also seems to be enjoying a renaissance and can accommodate most of your beverage boarding needs. Google “home bar” and you’ll have 2.13 million places to hunt for ideas. Well, this is it. Time for us to part ways for now. Your education is complete and you are ready to enjoy the spirits of your labor. I hope you’ve worked up a thirst. Cheers, good luck and bottoms up.
2 21
7 Beer School @ Comet Cafe Thief Wine Seminar: Underknown Gems from Around the World
6
Bacchus Wine Pairing Oktoberfest Cooking School
5
Suds Club @ Bomb Shelter
Bacchus Wine Pairing
AIWF Copper Dock Dinner
Hangover: 12%
Greal American Beer Fest
Hangover: 62%
Hangover: 18%
Kohler Food and Wine Experience
Hangover: 74%
28
Hangover: 31%
Vino 100 Wine School 4 of 6
, visit st s l i a t a e ent d om/forec v e r .c Fo anac m l o alcoh
27 Wine Tasting @ Swig
26
Hangover: 24%
Hangover: 49%
Hangover: 71%
9 10
Hangover:92%
WineStyles Tasting: Malbec
Waukesha Spooky Trolley Pub Crawl
31 Halloween!!!
Hangover: 79%
Kohler Food and Wine Experience
24
Hangover: 80%
Wine Down Tasting @ The Social
Hangover: 91%
Wine Tasting @ Grapes & Grain
Kohler Food and Wine Experience
25
Hangover: 97%
FREE Wine Tasting @ Three Cellars
18 WI Dells on Tap
Hangover: 81%
Greal American Beer Fest
18th Annual Harvest Festival
17
30
Hangover: 39%
11 6th Annual Bar Olympics @ The Bottle
An Evening of Wines @ Alliance Francaise
Hangover: 71%
Wine Down Tasting @ The Social
Uncork the Cure for Multiple Sclerosis
Lucille’s Fright Bus
Hangover: 64%
Kohler Food and Wine Experience
23
Hangover: 48%
Bin One Eleven
French Wine Class @
16
Hangover: 76%
Lagunitas Tasting @ Three Cellars
WineStyles of Brookfield: Divas of Wine
Hangover: 83%
FREE Wine Tasting @ Three Cellars
6th Annual Tyranena Oktoberfest Bike Ride
4
Saturday
October ‘08
Hangover: 29%
Sids Club @ Bomb Shelter
29
Hangover: 27%
WineStyles of Brookfield: French Wine Tasting
Suds Club @ Bomb Shelter
22
21 Vino 100 Wine School 3 of 6
20
Wine Dinner Series @ Mo’s Steak House
19
WI Dells on Tap
Hangover: 36%
Hangover: 30%
Cult Pinot Noir Tasting
15
14 Vino 100 Wine School 2 of 6
13
12
18th Annual Harvest Festival
Hangover: 46%
Hangover: 12% Hangover: 70%
Suds Club @ Bomb Shelter
8
Hangover: 89%
Hangover: 43% Hangover: 52%
Brew Madness – PROST to a Cure
WineStyles of Brookfield: German Wines
3
2 Upside Groove Coalition @ Milwaukee Ale House
Friday
Thursday
Suds Club @ Bomb Shelter
1
Wednesday
Hangover: 19%
Vino 100 Wine School 1 of 6
Tuesday
Monday
Sunday
Hangover Forecast
Tuesday
Wednesday
22 Wine Tasting @ Grapes & Grain
21 Most Outlandish Outfit Contest @ Nice Ash
20 Wine Dinner Series @ Mo’s Steak House
19 Suds Club @ Bomb Shelter
Hangover: 27%
18
Hangover: 34%
25
17
Hangover: 19%
24
16
Hangover: 34%
23
For eve nt det alcoho lmanac ails, visit .com/fo recast
Hangover: 90% Hangover: 39% Hangover: 27%
Hangover: 78%
29 Wine Tasting @ Grapes & Grain
28 Wine Down Tasting @ The Social
27 Thanksgiving Day
26 Suds Club @ Bomb Shelter
Hangover: 81%
Hangover: 70% Hangover: 39%
*All hangover percentages represent the chance of a hangover if you go out that night and partake in all the festivities. Obviously, no hangover effects will be felt until the following day. The “Hangover Forecast” is meant for entertainment purposes only. Please drink responsibly. For more information about events on this calendar and a regularly updated version, visit alcoholmanac.com/forecast. Want to promote your own event? Submit your event information to angie@alcoholmanac.com or call her at 414-202-0203.
Hangover: 60%
30
Hangover: 76%
Hangover: 36%
Hangover: 74% Hangover: 89%
Hangover: 39%
Hangover: 27%
Hangover: 22%
Hangover: 23%
Hangover: 42%
Hangover: 45%
Wine Flte Night 2 @ State Fair Park Grounds
Lomberdi Food and Wine Experience
MKE Martini Society Tasting @ Swig
Vino 100 Wine School 6 of 6
Wine Tasting @ Swig
15 Wine Tasting @ Grapes & Grain
14 Wine Flite Night @ State Fair Grounds
13
12 Suds Club @ Bomb Shelter
11
10
9
Release of Beaujolais Nouveau
Hangover: 68% Hangover: 68%
3rd Annual Tyranena Beer Run
6th Annual Festival of Wood and Barrel Aged Beer
Hangover: 39%
Belgian Dubbels/ Chimay Tasting
Wine Down Tasting @ The Social
Hangover: 27%
8
Hangover: 86%
7
Hangover: 77%
Wine Tasting @ Grapes & Grain
1
Saturday
Hangover: 33%
Vino 100 Wine School 5 of 6
6
Friday
Hangover: 56%
5 Suds Club @ Bomb Shelter
Thursday
3
4
November ‘08
Monday
2
Sunday
Sage Advice from an Ale Wife Lisa Keefer
As some of you may already know, many beers are seasonal, specifically brewed to be drunk at a certain time of the year. Weiss beers, brewed with wheat instead of barley, are light and refreshing and made to be drunk during the hot summer months, although Weiss beers have become so popular they are now brewed and served all year long. Mai bock is brewed under the sign of Capricorn and served in spring. Mai Bock is usually light or amber colored, lightly hopped and somewhat sweet. Winter brings us darker, more full-bodied beers such as Wee Heavy’s (or Scotch Ale), a slightly oily, creamy, toasty and nutty brew that’s rich and satisfying.
Apple, Sausage and Sauerkraut Bake with Marzen Rauch Beer Serves 4-6
This recipe is not only made with a marzen style beer, but it should be paired with a marzen Oktoberfest. Rauch beers are made from malt dried over beech wood fires and have a firm smoky aroma and taste. Rauch means smoke in German. Here I used Aecht Schlenkerla Rauch Bier (Marzen). I recommend either Paulaner or Hacker Pschorr for Oktoberfest. FYI: Munich breweries are the only breweries allowed to brew and supply beer for Oktoberfest and other beer festivals in Germany.
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Fall is the time for Oktoberfest, brewed in March (Marz) and traditionally served in September and October. In my opinion, a good Octoberfest should be a marzen, which is brewed in March and aged the appropriate amount of time. It is bronze in color with fresh hop and malt aromas, nutty flavors and a lightly firm body. Again, you can get any of these beers and many more at Discount Liquor, Inc. Find it at 5031 W Oklahoma Ave (ask for Marie, the ‘Beer Goddess’) or in Waukesha at 919 N Barstow St.
8 cooked and browned bratwurst, cut into thirds 1lb sauerkraut 2 Braeburn apples, cored and thinly sliced 1-1/2 c Marzen style Rauch Bier 1 medium onion, roughly chopped 1 Tbs dry roasted caraway seeds* 4 slices cooked and crumbled bacon salt and pepper to taste Combine the ingredients in a large Dutch oven. Cover and bake at 350 degrees for 1 hour *To dry roast seeds, place seeds in a dry non-stick skillet over medium heat until seeds begin to brown.
Pumpkin Bread Pudding With Butter–Rum Caramel Sauce
Serves 6 The history of pumpkin beer goes back to the pilgrims. When the first settlers came here from England, they needed new things to brew beer with, as there was little barley or wheat; therefore pumpkins, apples and other fruits became the norm for brewing. This simple, rustic recipe also uses seasonal beer in this case I used a pumpkin beer brewed by Southern Tier, available for a short period but excellent for this dish and adds that extra punch of flavor. Warming and spicy, it’s perfect for the cooler autumn evenings. I would pair this with a coffee porter such as Meantime. 1 c heavy whipping cream ¾ c canned solid-pack pumpkin (not pie mix) ½ c pumpkin beer ½ c sugar 2 large eggs plus 1 yolk ¼ tsp salt ½ tsp ground cinnamon ¼ tsp ground ginger 1/8 tsp ground allspice 1/8 tsp Garam Marsala* 5 c 1 inch cubed day old baguette or other crusty bread ¼ stick unsalted butter, melted ¼ c golden raisins (optional) Preheat oven to 350 degrees with rack in the middle. Whisk together the first 10 ingredients in a large bowl. In another bowl toss bread cubes with butter, add pumpkin mix and toss to coat. Add raisins, transfer to an ungreased 8-inch square baking dish or 9-inch round and bake for 25 to 35 minutes or until custard sets. Serve warm with butter-rum caramel sauce (recipe on the following page). *Garam Marsala is a spice blend traditionally used in Indian Cuisine and can be found in the specialty aisle in your local grocery store.
Butter-Rum Caramel Sauce
1 c sugar 3 Tbs unsalted butter, cut into pieces 1/3 c water ¼ c dark rum ¼ c heavy whipping cream Heat sugar in 12-inch heavy skillet over medium heat, stirring with a fork to heat evenly until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly until it is a dark amber color. Stir in butter, water, rum and a pinch of salt. Caramel will harden and steam vigorously. Cook over low heat until caramel has dissolved, stirring occasionally. Add cream and bring to a boil, stirring, then remove from heat and let cool slightly until warm. Drizzle over bread pudding and serve.
Dilled Brussels Sprouts Serves 6
1 lb frozen Brussels sprouts, cooked according to package 1 shallot, sliced 1 Tbs fresh dill, chopped 4 Tbs butter 1 tsp salt ½ tsp white pepper 1 Tbs lemon juice plus 1 Tbs lemon zest In a large sauté pan, melt butter then add shallot. Sauté until slightly transparent. Add lemon juice, zest, dill, salt and pepper. Add Brussels sprouts. Coat well and serve.
Until next time, remember: “May your glass be ever full, may you have a strong roof over your head, and may you be a half hour in heaven before the devil knows you’re dead.” – An old Irish toast
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and comedian t, columnis steve er hofstett
“My buddy and I have frequented the same bar for the past two years, and we have mutual acquaintances and friends who we have grown to know over time. The problem is, we had a falling out recently (because he screwed my now ex-girlfriend) and we are no longer speaking. Who, technically, has custody of “our bar?”” You get custody over the bar, your friends and his favorite shirt if you want it. He broke the guy code, and sub-humans are not allowed to own property. It is not clear whether you were with the girl at the time he decided he valued an orgasm over you. But even if she was already your ex, you still don’t mess around in your friends’ attic. And the good news is that everyone at the bar will agree with me. If you go to the bar and he shows up upset, just deflate the situation — remind him that you’ve got plenty more exes that he hasn’t banged yet, so he should enjoy THEIR hangouts. And your mutual friends/acquaintances will back you up. By the way, if you want to rally sympathy, don’t trash-talk — be reluctant to tell the story at first. Then when you tell it, it will seem like you’re just being honest, and don’t wish ill on him. People will then wish ill on him for you. In summary, if he can’t control his nuts, he doesn’t deserve to have any of the bar’s.
This isn’t fucking divorce court. It’s a bar. A public place. A place where anyone over the age of 21 is free to go as long as you have money and you’re not a total dick. The fact that your so-called buddy screwed your girlfriend is completely f-ed up as it is. The fact that you’re extending the battle to include your bar is another thing. You dealt with the girlfriend part … I’m naturally assuming you told your buddy, “Well, you can have the bitch and the syphilis that comes along with her,” stopped talking to him and dumped the bitch as well. Good for you. You deserve a cocktail. Only problem? You might run into that jack-hole while you’re out. Here’s my verdict on who has so-called “custody” of the bar: SO. FUCKING. WHAT. So you might run into the guy — big deal. Doesn’t mean you have to sit with him, talk to him or buy the dude a beer. I’m sure he’s just
lent local ta h, and lus ain the capt
about as thrilled to see you there as you are to see him. If the occasional run-in does happen, he’ll keep his distance. If he doesn’t, and isn’t by any means apologizing and is being a immature prick, trust me, IT’LL SHOW WITHOUT YOU HAVING TO SAY OR DO ANYTHING AT ALL. If anything, he’ll make you look damned good. As for your mutual “bar-folk” that you two “share,” remember its shared custody of them, too. Even though the guy might have committed the biggest crime against friendship that anyone ever possibly could, that doesn’t exactly give you clearance to be just as big of a dick in retribution and start talking shit to your mutual friends. Usually, your typical bar-folk could really give two shits about whether or not you guys are friends anymore, and if they were to ask, all they need to know is “Well, we kind of had a falling out of sorts, but whatever. It’s cool. Let’s drink.” It’s nobody else’s business but your own. If you’re reading this, you more than likely live in the drunkest city in the United States of America (thank you) so, therefore, there are MANY bars that you probably have yet to explore. If you’re hell bent on staying at “your” bar, then so be it. If you’re fine with being there, then hold your ground. And if you’re both fine with being there, in the same place, at the same time, then maybe there’s an eventual chance for reconciliation … or a total knock-down, drag-out, balls-to-the-wall fistfight. Whatever comes first. Now if this so called “buddy” of yours can’t do the mature thing like you can, then all bets are off and you can tell the local bar-folk that he has syphilis. He’ll never bring home ass from that bar ever again. Victory is yours.
“I met this awesome chick at a bar. We exchanged numbers and ended up having our first and second dates at two other bars. I’m afraid she’s going to start to think that I’m either trying to get her drunk so I can sleep with her or that all I do is drink. All I can possibly think of for a good time involves going out to the bar. Any suggestions?”
Really? You need my help with this? How hard of a question is this? “Steve, I met this girl at a bar. What’s my name?”
THE CAPTAIN HAS GONE TECH! You know you have thought or even asked aloud that stupid question while out at the bar. Well, we’ve got your answers! Visit The Captain’s MySpace page at myspace.com/alcoholmanacshesaid. Submit your question, and it might appear online or in an upcoming issue. Come on Milwaukee, we know you’ve got ‘em!
GO OUT DURING THE DAY. Really. Ask her out on a weekend. The weather is still nice enough. Go to a park. Take her to your favorite ice cream place. If you don’t have a favorite ice cream place, go get one. Watch a movie, go to a diner, play mini golf, play pool, go bowling, go to a museum, have a nice dinner, go to a mall or do anything that EVERYONE ELSE does. And if you’re really cheap, my favorite free date is to dress up real nice and look at real estate that’s well beyond your price range. If she has any sense of humor, she’ll get a kick out of it. Just whatever you do, do it during daylight and don’t bring any beer. Even if you are just trying to sleep with her, one non-alcoholic date will probably lead to that (assuming you have any sort of personality). And if you take her on a tour of the Miller Brewery, I give up.
So you mean you’re NOT trying to get her drunk so you can sleep with her? Are you gay? I kid, I kid. Here’s just a minor thought: ever think of asking her what she would like to do? I mean, you’re dating the broad and you’re trying to get to know her, so why don’t you just ask her something like that? Maybe she would come up with an awesome suggestion that doesn’t involve sitting in a smoky bar. Chicks are usually pretty good at that sort of thing. Heck, for all you know she might STILL suggest going to a bar and is totally down with the bar scene … either way, it makes you look really good because you’re handing her the reigns without completely handing her your balls. If you don’t have the sack to step up and ask her what she’d like to do, or you have a complete and utter machismo complex and feel that you need to call the shots, then suggest going to dinner somewhere a little more upscale, where you have the intimacy of a quiet table, and the bar is always there as an escape route if you feel its just a little too much. The “dinner and a movie” formula has been around for AGES for a reason … IT WORKS. You can turn on the charm and be
classy, and impress the pants off of her at the same time. If you play your cards right, she’ll drink enough wine at dinner that her pants will just kind of fall off on their own by the end of the night.
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T H E
M B B
By Will Mueller As a beer lover and Milwaukee native, I was at first shocked when I learned that the Museum of Beer and Brewing (MBB) existed right here in Milwaukee and then instantly disappointed that I had never been there. To be fair, it was not altogether my fault as MBB does not have a permanent home yet and is currently more of a mobile exhibit which is usually only displayed at special events, none of which I have had the privilege of attending — yet. MBB is similar to any other museum, this one being a beer and brewing themed collection of historic beer signs, paintings, beer cans and bottles, beer-related merchandise, brewing equipment from different eras and any other brewing-related memorabilia — often called breweriana. In addition to the breweriana, there are about 20 dioramas, some of which depict the brewing processes of ancient civilizations and some which depict and compare the modern day brewing process. MBB President Jim Haertel says the museum covers brewing history “from grain to glass.” MBB even contains a research library filled with books, technical journals and many association newsletters. Most of the artifacts and exhibits MMB displays were either donated or loaned by collectors and Haertel says the collection would never have been preserved w i t h o u t individuals who knew the value and significance of these items for preserving the history of beer and brewing. MBB selectively accepts quality pieces of breweriana and beer and brewing equipment. Interested individuals may do so by contacting any MBB board member through the MBB website: brewingmuseum.org.
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Former MBB president Jeff Platt, Jim Haertel, Karl Strauss, Tom and Marge Volke, Roger Briess and Fred Gettelman — all familiar names in the Milwaukee brewing community — founded the MBB on January 1, 2001. The MBB’s mission is “to preserve and display the proud history of beer and brewing throughout the world and particularly in North America.” Haertel hinted that the monthly meetings immediately following the creation of MBB were well attended thanks to some help from Lakefront Brewery founder Russ Klisch, who provided not only a meeting place — Lakefront Brewery — but also provided an assortment of ice cold “short pours” — bottles inadequately filled for sale in stores but filled with Lakefront beer nonetheless — to those attending meetings. Currently, MBB has an arrangement with the Milwaukee Brewing Company, 613 South 2nd Street, which has offered to be an interim host of the artifacts and attractions of MBB making the exhibits readily available to Milwaukee’s historically beerappreciating public. The Milwaukee Brewing Company is the beer production and bottling company owned by Ale House owner Jim McCabe. Another location under consideration for interim and possibly permanent installment is on the second floor of the Pabst Buildings, 901-917 West Juneau Avenue, which are conveniently owned by Brew City Redevelopment Group, LLC, a company in which Haertel is the majority owner along with his business partner since the company’s inception, Paul Bertling. Brew City Redevelopment owns and is currently renovating the former Pabst Gift Shop, Blue Ribbon Hall, the visitor center and corporate offices and have a signed a letter of intent from MBB to potentially permanently locate the museum on the second floor above Blue Ribbon Hall. The Board of Directors has yet to officially discuss and hold a vote on the matter. Haertel says there is no official timeline for moving into either interim location, but he hopes to have the museum open by the middle of October 2008 for a board member’s wedding or, at the very latest, February 2010 (Haertel laughs). For the time being, a majority of the MBB collection is being stored by the Briess Malt and Ingredients Company of Chilton, Wisconsin. While Haertel thought the opening of MBB would move faster, he says he appreciates the support of the local brewers which have helped and continued to support MBB. Until the official opening, Haertel said, “MBB will continue to display at events and put together special one-time events to get ourselves in front of the public.”
While the museum is currently only on display at public events, there is still an option for those beer museum-curious individuals who can go to brewingmuseum.org to learn more about the museum, its future events where MBB breweriana will be displayed and read many interesting articles about beer and brewing history.
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Tips for Hosting the Perfect Halloween Party Mary Ellen Pride
Halloween. The word conjures images of scary ghouls, witches and ghosts. Traditionally, it was believed that at this time the veil between the world of mankind and that of spirit was at its thinnest and the dead could visit and communicate with the living. It brings back memories of trick-or-treating, when we could dress and parade as our coolest fantasy. Halloween isn’t just for kids these days. It has always been a time for parties. Are you thinking of hosting a Halloween gala? Halloween parties can be fun on any budget. Read on for some helpful hints. Pick a date for your event. The earlier you announce your party, the more time guests have to prepare. Sending out invitations at least 2-3 weeks in advance is recommended for best attendance.
Theme
Often the biggest dilemma a guest has is choosing their costume. Selecting a theme can help them focus on costume options. Popular Halloween themes are Dead Celebrities, Pimps and Hoes, The History Channel, Heaven and Hell, The 70s, The 80s and Rich and Famous. One person I know has a “Weekly World News” party, where guests come costumed as figures from trashy magazine headlines. Prizes for Best, Worst and Most Original Costume will help motivate the partygoers in their costume design.
Decorations
This is the fun part. A spooky atmosphere is important for setting the mood. These days there are a mind-boggling selection of Halloween decorations. Your décor can be as simple as colored light bulbs, strings of lights, black crepe paper and balloons. You may choose to get more elaborate with a fog machine, fake cobwebs, hanging ghosts or skeletons and plastic tombstones. A visit to the local department store is a good start for ideas. Some of the stuff is so nifty you may choose to display it year round!
Food & Drink
Plan the food and beverage menu. Are you planning on providing a full selection of beverages, or just wine and beer? Let your guests know so they can bring their own refreshments if desired. Make sure to have plenty of ice. Food can be as simple as chips, pretzels and dip or as elaborate as a buffet. A potluck works well for those on a budget and can result in interesting food selections. Culinary motivated folks can find plenty of Halloween-themed recipes online. For seasonal drink ideas, check out this issue’s Drink Recipes on page 34.
Music
If you don’t have a DJ, it’s usually best to have one person with decent musical taste in charge of the tunes or use an mp3 player with the appropriate mix of songs. There
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are also CDs available with the usual seasonal songs like “Monster Mash.” This is cute at first, but gets very boring after three plays. If you have chosen a theme for the party, you can pick the music to go with it.
Entertainment
Providing an additional source of amusement outside of drinking and dancing can make your party more memorable. You can hire a professional magician, psychic, tarot card reader or hypnotist. This is usually one of their busiest times of the year so book early. A well-planned scavenger hunt can also be fun. Interactive games help guests to mingle and can result in lots of laughs. Don’t have scary movies as your only source of entertainment. This is the guaranteed way to kill a party. People will quickly become bored and leave in search of a better time.
Safety
The best parties are the ones where everyone has fun, nothing is broken and no one ends up in jail. Nothing ruins a party more than a visit from the police or fire department. Avoid using candles or displays with open flames. Someone’s costume could easily catch on fire. Though this would add excitement to the festivities, it could also prematurely end the fun. Have some crash space set aside for guests that are too inebriated to drive. Otherwise, make them take a cab home. Use paper or plastic cups to avoid the potential of broken glass and save on clean up time. Be alert to confrontations between guests and firmly nip them in the bud or ask the offender to leave. Have fun. This is your party and your time to shine. Advance preparation will make your party a stunning success! Send your best Halloween party or costume photos to info@alcoholmanac.com. You just might see them online at alcoholmanac.com, our MySpace or Facebook page!
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Comics Bar Flies rg By Nick Be
Sam Hansen After working though a sweat ridden day under the searing sun, I am relieved that today is finally the coveted Friday. It is the end of the work week and a chance to go out and live the life of the free. I shower and throw on what my best judgment perceives to be a clean wardrobe. A sudden wave of excitement washes over me when the opening of a knocked door reveals my good friend Pete standing on my porch; however, on this faithful night to come, he would be much more than a good friend. He would be my tour guide and chauffer because we would soon be embarking on a grand journey from Whitewater to Milwaukee. Our quest is to live up the nightlife of Brady Street, the likes of which I had never before experienced. Battling through throngs of anxious motorists, hell-bent on attending Miller Park or the State Fair that evening, we maintain our composure with the musical stylings of Pantera and continue toward our destination. Once finally parked at a mutual friend’s place, we stretch our legs and rally two Milwaukeeans to make a fearless foursome. A quick pocket check— keys, phone, wallet and smokes — and with my mind at ease I grab my pen and pad and begin the fifteen-minute walk to Brady Street.
Nomad World Pub 1401 E Brady St
8:55 pm – Teeming with anticipation, we stroll in to our first stop. I snake my way through the crowded sea of college– to middle–age bodies and park myself in front of the bar, order a brew and retreat to one of the many candlelit tables to take in my surroundings. Staring at one of the bar’s two plasma screen TVs boasting the Brewers/Nationals game, I find conversation is slightly hindered during our game of crazy eights underneath the thundering music. I scan left and right taking in posters, Christmas lights, bowling pins, globes, maps and wood carved statues that litter the dimly lit walls, which are capped off with white Victorian era ceilings and gold trim. For uncleanly bathroom goers, the facilities may force you to change your ways or induce a bladder infection. Sure, they have stalls and urinals in the men’s room but, oddly, something is missing — the sink! The faucet and washbasin are located outside the restroom, letting all tavern goers know who’s been wipin’ and not washin.’ Just before our departure I am turned on to a specialty unique to Nomad’s: a tasty deal called the “Prixfix,” offering almost all the essentials needed for a good time on the town for just $5. You receive a frosty can of PBR, a shot of Jameson and a cigarette — the only thing missing is a woman.
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Boozin’ on Brady Club Brady 1339 E Brady St
10:03 pm –We meet up with two more friends, and lose another to the great unknown. This bar has all the correct ingredients for a good time: electronic gambling, a pool table, air hockey and darts. However, on this night the mood could best be put into perspective through a quote, “Pool table is crackin’, atmosphere is lackin’,” — Pete Fioretti. There is only something to the tune of 15 people in attendance, and that includes the five of us and the two bartenders. I’ve learned in this situation there are two options: leave or start getting drunk. I choose the latter. Enlisting one of our group, I make my way past thumping hanging speakers, a Golden Tee machine and mirrors large enough to put most department stores to shame. I slap my quarter down to secure my place on the modern day gladiator arena, also known as the billiard table. I pick up my lance — pool cue — and prepare for battle. Winning our first game with ease, I can only say “hell yeah!” when team two propose playing for shots. After a disappointing loss, I reluctantly drag my bruised ego to the counter to resolve my debt. However, refusing to let it spoil my good time, we press on.
Hi Hat Lounge/Garage 1709 N Arlington Pl
11:12 pm – With a strong buzz coursing through my veins, I expect to find a similar venue as the previous two establishments. This is not the case. The Hi Hat is easily the most architecturally diverse bar I visit. Walking in the door, I find myself on a second floor balcony overlooking the Hi Hat Lounge, clad with lanterns and aged memorabilia such as black and white horse racing pictures. Continuing along the balcony and down the stairs I run into yet another room called the Garage. The artificial fauna wraps its tentacle-like vines up and down the walls and ceiling. Tooting the horn on this train of debauchery, I walk past a giant projection screen and burrow my own little bar-side nook to purchase some more soothing, inebriating elixir. Amongst yet more candle lit tables, which seem to be a reoccurring theme on Brady Street, I sit with good company downing shots with gulps of beer hot in their tracks. I start to zone out, gazing upon Arlington Place through a large wall of windows.
The Burger Joint 1233 E Brady St
12:12 am –Famished from the night thus far, we stumble into this quaint and inviting eatery. Inside, the artic temperature that surrounds me immediately erases from my mind the sticky heat I had come to accept since our original departure. Having never eaten at nor heard of The Burger Joint previously, I can only stare blankly at a wealth of menu options ranging from wings, build your own burgers, sundaes and custard and everything in between; all of which come at a reasonable price. My inability to make a swift choice may have to do with my level of intoxication, but once I pick my burger it is seemingly delivered in seconds. With our group now down to three — well, two and a half, since a member of our party is speaking in tongues and threatening to lose consciousness in his basket of hot wings — we sit down at a table and inhale our meals.
Up & Under 1216 E Brady St
12:44 am –Immersed in a bath of red lights and $5 lighter from the cover charge, I slump down bar-side, clutching my rupturing gut. The place is hopping. We carefully choose from the plethora of beers on tap and proceed to slam round after round to some live
music via a jam band called Micha Olsen. They even manage to slip in a Jimmy Buffet cover. Squinting through the darkness between me and the stage, I survey the various trinkets on the walls. All the while, I continue to chug and smoke, making sure each hand is being just as useful as the other. Before long, bloodshot eyes begin to droop and a flood of exhaustion fills our heads. With last call approaching we look at one another and, without words, simultaneously decide it is time to go. Dragging my feet on the long walk home, all I have are several pages of poor penmanship, blurry memories and a promise of a headache to come.
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"TUS PMPHJDBM *OTJHIUT .BǚZ &ʪFƫ 1ǞJEĢ
Unlike conventional astrology columns, which are divided into forecasts for the 12 Sun Signs, this column focuses on the overall mood of a day and the types of attitudes you are likely to encounter. Good Days are indicated by the color green, and Bad Days are indicated by the color red.
10/01 Today’s focus is on beauty, friends and fun! 10/02 This creative day is good for tackling projects and
10/20 You could be dealing with big issues today. Creative insights abound.
problems. Poor judgment and spaciness could mar the evening hours.
10/21
10/03 Spiritual pursuits are favored today. Avoid
10/22 Today’s forecast is for cranky, egotistical workday
major projects.
attitudes followed by a moody evening.
10/04 Discipline and hard work will accomplish much. Weird behavior could make closing time interesting.
10/23 This morning is excellent for kissing up to your boss or other powerful people.
10/05 Daytime hours are fun and light hearted. Emotions
10/24 Great for hanging out with friends, but do watch your
tonight are potentially explosive.
money. Beware the closing time weirdos.
10/06 Big issues and heavy duty conversations may make many
10/25 People will be mean, pushy and spacey. Drinking at home
feel overwhelmed.
is the safest option.
10/07 Good progress can be made during the workday. Avoid
10/26 There’s just too much to do today. Pace yourself and
making plans and purchases tonight.
set limits.
10/08 Harsh attitudes could lead to nasty confrontations.
10/27 Presentations and communications go well today. Happy
10/09 Intellectual and humanitarian pursuits are favored. 10/10 Love, beauty and fun are spotlighted. Drunks and space cases could cause problems tonight.
10/11
Many will feel lazy and need to escape their responsibilities. A good day for drinking but not much else.
10/12 Today’s erratic, weird energy adds extra zest to love, social life and playful activities. Enjoy!
Emotional upheavals during the day. Tonight could be fun and romantic. Karaoke anyone?
Hour could indeed be happy!
10/28 New Moon at 6:14 pm. Tonight’s good for getting your drink and your groove on.
10/29 Pay attention to valuable creative insights and your intuition.
10/30 It could be hard to get anything done today. Why bother? 10/31
10/13 Early risers could encounter bad attitudes.
Happy Halloween! Today’s high energy is great for moving forward with plans and projects as well as parties and play. Don’t stay home or you’ll miss all the fun!
10/14 The Aries Full Moon is exact at 3:02 pm. This is an
11/01
impulsive, energetic party day but be wary of those with aggressive attitudes.
10/15
Mercury goes direct and things should start to move more smoothly. Grumpiness in the pm hours.
10/16 Much can be accomplished during this workday. Avoid careless cocktailing during Happy Hour.
10/17
Good for communication and negotiations, but a bit impulsive.
10/18 Harsh attitudes abound during the day. The evening hours are relaxed.
10/19 Avoid pushy people and forceful situations. You could make bad romantic choices.
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All Saints Day. Hard and grumpy attitudes in the day hours. The evening should be delightful.
11/02
Be careful of intense attitudes in the early morning hours. Did you remember to set back your clock?
11/03
Erratic and harsh vibes abound during the day. The evening is optimistic.
11/04 Election day. Get out and vote. Be alert for deception in the morning hours. Work could be frustrating. Emotional difficulties could surface in the evening.
11/05
This day should be overall easy.
11/06 Deception, depression and spacey energy abounds. Use restraint this evening.
11/07
Good for communication.
11/08 Day time hours should be laid back. Intense emotions and cold attitudes in the evening.
11/09 Romance could be challenging. Emotions will be edgy with a desire for dominance.
11/10
Life could move along well today until about 7:00 pm, when obstacles could feel overwhelming.
11/11
Veterans Day. Overall, a relatively smooth, social and creative day.
11/12
Ease and luck are features of the morning. Love and creativity could be intense today.
11/13
Full Moon at 12:17 am. Confusion and spaced out behavior in the am hours. Anger issues could surface around noon.
11/14
A frustrating day full of interruptions, nervous tension and drudgery.
11/15
Emotions are touchy today. Be alert for power plays. Night time could be fun and romantic.
11/16
A fabulously fun and creative day; good day for just about anything.
11/17
The workday should get off to a good start. Be alert for miscommunication and space cases in the evening.
11/18
Today’s energy is kind of blah, though it’s good for socializing.
11/19
Morning’s vibrations are rather depressing. This evening could prove insightful!
11/20
Crankiness in the morning. The rest of the day is mellow and good for socializing.
11/21
Early morning hours could feature weird dreams and sleep problems. The day is good for organization and important decisions.
11/22
Drama in the early am hours. The rest of the day is mellow.
11/23
Spiritual and escapist pursuits are highlighted. It could be easy to overindulge.
11/24
Emotional insights will make it easy to make changes.
11/25
Good for communication, love and socializing.
11/26
Indecisive is the word for today. Avoid decisions, commitments and planning until after 7:00 pm. Then party on!
11/27
Thanksgiving Day. Communicative energy abounds but watch out for aggressiveness in the early evening.
11/28
The daylight hours could find you feeling frustrated and road blocked. Good social energy in the evening but with a tendency towards arguments.
11/29
Intense emotions and insights during the day. The evening is good for gathering with solid friends.
11/30
Things may not go as planned today. Stay flexible and sensible. Mary Ellen Pride is a local astrologer with over 35 years of experience. She is available for readings on Wednesday nights at Yester Years on 94th and Greenfield. She is also available for private consultations, parties and corporate events.
k n i r D Recipes
If you have a recipe you want to submit, email us at editors@alcoholmanac.com or call us at 414.755.2192. Please include your name and/or business and give exact measurements for the drink.
Spank Me Baby Martini Nice Ash - Waukesha
With a name like that, how can you not want to try it? Alright, still need convincing? How about high-end caramel liqueur, a coffee liqueur made from Patron Tequila and cream all mixed together at a kick-ass bar in Downtown Waukesha and served up in a stainless steel martini glass? How’s that for classy? We pictured it here in a clear martini glass so you could see the color and garnished the glass with streaks of caramel.
2 0z Godiva Caramel Liqueur 2 oz Patron XO Cafe 2 oz cream In a shaker filled with ice, combine ingredients and pour into a chilled martini glass.
Apple Kiss
New Yorker Bar 1 oz vodka 1 oz Apple Pucker Splash of Cranberry Juice Fill with Redbull In a rocks glass filled with ice, combine vodka, pucker and cranberry juice. Fill with redbull and serve. If serving as a shot, combine all ingredients in mixer with ice, pour into rocks glass.
This pleasant drink was concocted by our very own graphics intern here at Alcoholmanac for The New Yorker Bar near the Marquette campus. It’s light, crisp and refreshing. Ask Courtney to mix up a few for you and your friends and let her know we sent you. This drink can be served as a shot, or over ice and sipped.
Fox Poison
liquorsnob.com What sort of alcohol magazine would we be if we didn’t feature an absinthe cocktail in our absinthe issue? Not one to dissapoint, we present you the Fox Poison. We ran across this recipe on liquorsnob.com and, after a few recipe conversions, found this to be quite a delightful drink. WARNING: this is not for the beginner. It is a complex, rounded cocktail, and it is quite strong. Pictured here as a double in a Collins glass; this is usually served built in a highball.
1 oz absinthe 1 oz Chartreuse 1/3 oz Green Curaco Fill with Milk Combine Absinthe, Chartruse and Green Curaco in a highball glass filled wtih ice. Stir. Fill with milk and serve.
Scorpion Shot
Bad Genie Rock Lounge
1 oz scorpion vodka a scorpion ...
Put scorpion in shotglass. Pour Scorpion Vodka Drink shot?
This is our Halloween issue, too, so we must have something scary. Here it is. The scorpion shot can be found only at Bad Genie and, yes, it contains an actual scorpion. To you brave souls willing to give this a shot — pun intended — the bartenders will tell you the only thing you have to decide is whether you will swallow the scorpion whole or ... ahem ... chew ...
2 36
2
Celebrate the
Repeal of Prohibition Alcoholmanac Style
Issue 8 release party! FRIday, December 5th - 8pm
1044 old world third
Say you’re with Alcoholmanac
1 2
and get
Drinks until 9pm
Drinks 9 - 10pm
www.alcoholmanac.com
CORZO Tequila “The evolution of tequila.” Mexico’s new and advanced line of tequilas will soon be available in the Milwaukee market. These distillers are so innovative that they employ teqniques like classical music to help the yeast during fermentation and introducing microscopic air bubbles to the tequila before bottling to help it breathe. Each batch is distilled three times, ensuring pure, smooth taste. Pictured here are the Reposado and Silver. CORZO Reposado has hints of citrus and vanilla, while the white-oak-aged Silver has flavors of, of course, oak and honey. And if you’re thinking how much these bottles look like cologne, you’re not far off: the designer is Fabien Brown, a cutting-edge, popular advertising and design director out of New York. He is responsible for much of the fragrance, furniture and print advertising you see in mainstream media.
NEW Prairie Vodka “Let the prairie in.”
Enjoy your vodka responsibly in many more ways than one: this ceritifed organic, kosher spirit from Benson, Minnesota uses organic #2 yellow corn that is raised by farmers who own the distillery. Since this fine spirit is produced so close to home, we also save a little petroletum from transport! Also, the leftover corncobs and other biomass is converted into biogas, powering the stills. They even return the mash to other farms for feed. Philips Distilling, is a 5th generation spirits company and has a co-op with over 900 Minnesota farmers who share ownership of the land. Enough about how ecologically and economically responsible this vodka is ... you will find sweet melon and pear aromas, experience a creaminess on palate and find it has a pleasingly bright, smooth finish. Makes a great martini and mixes beautifully with any cocktail.
Magic Hat #9 “Not Quite Pale Ale” This “Not Quite Pale Ale” from Vermont is dry, crisp, fruity and refreshing. The “Not Quite” part comes from the addition of the brewery’s “secret ingredient.” Whatever it is, it makes our tastebuds very happy. For all you beer geeks out there, the ingredients Magic Hat is willing to share are english ale yeast, cascade and columbus hops and pale and crystal malts. You can find it at most major liquor stores and well-stocked grocery stores. Sugar Maple (441 E Lincoln Ave) has this tasty brew on tap.
38
Four Roses Bourbon This line of Kentucky Bourbon was started in 1884 and Seagrams bought the company in 1943. It became an export-only distillery but is once again available in the US. During its 64 years on foreign soil, it became the top Bourbon in European and Asian markets. The name “Four Roses” came from founder Paul Jones Jr. He prosoped to a women who said that if her answer was, “Yes,” she would wear a corsage of four roses to the upcoming grand ball. She did. Jones’ passion for the woman translated into his Bourbon. The Small Batch (90 proof) has rich, spicy flavors, sweet, fruity aromas and hints of sweet oak with a warm caramel aroma. The Single Barrel (100 proof) has mellow ripe plum, cherry and fruity flavors and spicy, maple syrup and cocoa aromas. Four Roses recommends their Bourbon be enjoyed neat or on the rocks.
Sex Drive Energy Drink “Turn on your drink.” This energy drink with a little extra was established about a year ago in Key West, Florida. It is formulated to increase energy, alertness and blood flow to vital organs known to increase libido in both sexes. L-arginine, an amino acid with powerful healing properties, is the main active ingredient in this randy soda. The potent amino acid has been known to treat conditions such as heart disease, immune function, adiposity-generated diseases, genetic growth deficiencies, high blood pressure, sexual dysfunction and human aging. As stated on sexdriveenergydrink.com, they do not use taurine, so those not too thrilled about drinking “bull” will find this compatible. They recommend drinking a can a day to fully reap the benefits, but no more than three. It mixes as easily as other energy drinks and has a sweet taste with light carbonation. Sex Bombs, anyone?
PRODUCTS
Rehorst Citrus & Honey Vodka
Our friends over at Great Lakes Distillery have wowed us again with the third installment in their line of spirits. They use real, fresh lemons and pure Wisconsin honey. This makes for a refreshing, not candy, flavor that is balanced by the slight sweetness and warmth of the honey.
As you can imagine, this vodka is a wonderful base for a wide variety of cocktails. Here is one delicious concotion developed by Great Lakes Distillery’s own Mixologist Jason Neu: Bartender’s Lemonade Stand Pour a dash of Absinthe into a chilled old2 oz Rehorst Citrus & Honey Vodka fashioned glass, swirl it around and pour it ½ oz limoncello out. Combine the rest of the ingredients with ¼ oz Navan Natural Vanilla Liqueur ice and shake well. Strain into the absinthe Dash Absinthe rinsed glass filled with fresh ice. Top with a splash of seltzer or sparkling lemonade. Garnish with a lemon twist. Enjoy.
FBeaatruterneddeR
Amber at The Jazz Estate
Our first female Featured Bartender serves up drinks at The Jazz Estate Thursdays, Fridays and from 8-10 on Tuesdays. Let’s get to know Amber a little ...
Experience: 3.5 years: 3 years at Jazz Estate and 6 months cocktail waitressing at Centanni.
Favorite Drink to Drink: Rehorst Vodka Dirty Martinis or Bushmills ... we do a lot of shots here.
Favorite Drink to Serve: Rehorst Martinis, especially for people who have never had one before.
Why Bartending? The owner [here] needed a cocktail waitress, so he asked me. The waitresses automatically learn to bartend here, so I kind of fell into it.
Craziest Night Behind the Bar: One person got a little tipsy and was dancing with everyone along the bar, then tried to come behind the bar and dance with me.
If not Bartending: I’m a student, so
Philosophy Behind the Bar:
bartending is perfect. If I wasn’t bartending, unfortunately I’d probably working in fast food or something.
Be attentive and get to know your customers. My Thursday night customers are some of the best people I know.
Ideal Night Out: Being with friends and getting a good buzz going. And live music has become a big thing, too, since working here.
The Jazz Estate is located at 2423 N Murray Ave.
Pet Peeves: Honestly, here we don’t have meny problems, but sometimes we have people who are really into the band and tell them so on stage ... definitely had some musicians kiss before.
2
414-272-3337 262-574-9948
414-486-1768 414-643-6995 414-276-0000
3158 S Howell
3907 S Lake Dr
1815 E Kenilworth
401 S 2nd St
111 W Howard
1905 E North
362 W Main St, Waukesha
1732 E North
939 E Conway St
3086 S 20th St
739 S 1st St
1132 E Wright
Butch’s Liars Club
Cans Bar & Canteen
Caroline’s Jazz Club
City Lights Chill & Grill
Decibel/Deepbar
Donny Boy’s Tap
The Eastsider
Franky’s Newport
Fritz’s Pub
The General’s
The Gig
414-562-0219
414-962-4097
414-481-1441
414-221-9444
414-225-0421
414-744-3722
414-482-4941
414-336-5464
414-426-4169
The Bubbler
3431 E Plankinton
Samano’s
789 N Jefferson
225 South St, Waukesha
Ray’s on South
2569 S Kinnickinnic
3724 S Kinnickinnic
On the Right Track Roadhouse Café
Bad Genie Rock Lounge
535 E Wells
Mocias M Café
Alchemist Theatre
262-522-6450
2394 S Kinnickinnic
Johnny’s Mexican Restaurant
Phone
414-744-2792
1110 E Oklahoma
Gyros Stand
Address
262-524-8899
627 E Main, Waukesha
Fuzzy’s Sports Pub & Grill
Name of Bar
262-542-4080
408 E Main, Waukesha
Casa del Rio
Daily
$5–$15 $5–$15
M–F 7a–3p Tu 11a–3p, W–F 11a–8p, Sa 10a–2p
Both
Both 5–C
Darts
Tu–Sa 11a–10p
Darts
Darts
Both
Billiards
Both
Su 11a–C M–Sa 4–C
11:30a–C
5–C
2–C
Tu, Th–Su 8p–C
4–C
Neither
Both
M–F 5–C Sa & Su 10a–C 7–C
Both
Billiards
Su 11a–C M–Sa 10a–C 4–C
Billiards
Neither
Billiards/ Darts
$5–$15
Su 4p–8p, Tu–Th 11a–9p, F–Sa 11a–10:30p
Arcades
3 Reg
None
2 Reg
2 Reg
5 Reg
2 Reg
Internet
None
Reg
Never
Sometimes
Sometimes
Never
Never
Never
Reg & Internet 3 Reg 2 Lrg 4 Reg
Never
None
3 LCD
Never
Never
Never
Never
Never
Never
Never
Never
Never
Karaoke
1 Video 1 Reg
1 Reg
None
Internet
None
None
Reg
Internet
None
None
Juke Box
4 Reg
5 LCD
2 Reg
None
8 LCD
1 Reg
3 Reg
6 LCD
None
TVs
3 Video
None
3 Reg
2 Video
3 Reg
None
2 Reg
None
None
Daily
Daily
Never
Never
Never
Never
Sometimes
Sometimes
2x/wk
Live Music
2+x/wk
Sometimes
Never
Sometimes
Never
Sometimes
Nightly
Never
4x/wk
4x/wk
Never
Never
3x/wk
Nightly
Never
Never
Never
Nightly
Nightly
Nightly
Nightly
Never
Nightly
F–Su
F & Sa
Never
Never
Never
F & Sa
4p–9p
Never
Happy Hour
Nightly
Nightly
Never
Never
5p–9p
Nightly
Never
Yes
Yes
Section
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Many
Many
No
Many
Many
Yes
Many
Some
Camel
Many
Some
No
No Yes/Cigars
Yes
No
Snacks
None
None
Full Menu
Plenty
None
None
None
Free Hot Dogs
Wednesdays
Some
None
None
Plenty
Some
Some
None
None
Plenty
None
Lot
Lot
Lot
Lot
Parking
St, plenty
St, some
Lot
St, plenty
St, some
Lot
Lot
St, plenty
Lot
St, some
Lot
St, plenty
Valet
St, plenty
Parking
Street, plenty
Street, plenty
Lot
Street, plenty
Street, plenty
Outdoor Seating
No
No
No
No
Some
No
None
None
None
Kitchen
No Many
Full Menu
None
Sells Cigs Many
Full Menu
Snacks
Snacks
Food
By Section
No
Yes
No
Yes
No
Yes
Yes
Yes
Smoking
By Section
Yes Cigar
Sells Cigs
Su & Th
Never
2x/wk
Daily
2x/wk
Never
Nightly
Nightly
Nightly
Drink Specials
Smoking
Modest
Modest
Modest
Extensive
None
None
Modest
Modest
None
Wine List
Nightly
Full
Full
Full
Partial
Full
None
Nightly F–Su
Full
Full
Bar
8a–C
Drink Specials
None
None
Plenty
Plenty
None
Some
Plenty
Plenty
Plenty
Outdoor Seating
Sometimes
Live Music
Bar & Club Listing
$15–$25
11a–Midnight
Weekly
Daily
$5–$15
Su–W 9a–12a, Th–Sa 9a–3a
Daily
$5–$15
Daily
Daily
Daily
M–Th 11a–10p, F–Sa 11a–11p, Su Noon–10p
$5–$15
Su 8:30a–9p, M 11a–9p, Tu–Th 11a–10p, F & S 11a–11p $5–$15
$5–$15
Su–Th 11a–9p, F–Sa 11a–10p
Food Specials
M–F 6a–C Sa & Su 7a–C
Price Range
Hours
Tu–Su 4–C
Tu–Su 3p–12a
Hours
414-481-3664
414-271-5212
414-744-2766
414-747-1103
414-481-9974
Phone
1955 S Hilbert
Address
Barnacle Bud’s
Name of Restaurant
Restaurant Listing
Most
Most
Most
Most
None
ATM
Most
None
V/MC
Most
None
Some
Most
D/MC/V
Credit
Most
Most
Some
Most
Most
ATM
Most
Most
MC/V
Credit
414-454-0400 414-383-8900 262-547-9009 414-747-9444 262-544-4544 262-641-0601 414-744-7008
414-383-9412 414-643-7468
818 S Water
2220 N Farwell
2028 E North
5230 W Bluemound
1101 S 2nd St
327 N Main, Waukesha
5937 S Howell Ave
218 E Main, Waukesha
12862 W Bluemound
2011 S 1st St
3915 S Howell
5483 S Lake Dr
2422 S Howell
3143 S Clement
135 E National
818 S 2nd St
Hot Water
Landmark Lanes
Live on North
Long Wong’s
M’s
Nice Ash
O’Keefe’s House of Hamburg
Paz Pub
Perk & Pub
PumpHouse
Rookies Sports Club
Southshore Inn
The Stone
Swig’s Pub & Grill
Triangle
Walker’s Pint
Both Both Darts Both
4–C Su 8:30a–C M–F 6a–C M–Th Noon–C F–Su 6a–C M–Sa 4:30–C Su 3–C
Darts
Darts
Change Daily
Both
4–C
Darts
M–Th 9:30a–10p F–Sa 9:30a–12a
M–F 3p–C Sa & Su 11a–C
Both
Darts
M–F 2p–C Sa 11a–C Su Noon–C M–F 9a–C Sa & Su 10a–C
Neither
Noon–C
Darts
Su 11a–C Tu–F 4–C
Darts
M–Th 4–C F–Su 11a–C Both
Both
M–Th 2–C F & Su Noon–C
3–C
Neither
Neither
Neither
Billiards/ Darts
Th–Su 6–C
11a–C
11a–C
Hours
4 Reg
1 Reg 2 Video
Internet
Reg
10 Reg
5 Reg
Internet
Internet
Reg
Reg
Reg
1 Reg
None
1 Reg
Reg
4 Reg
3 LCD
2 Lrg
3 Reg
3 Reg
5 LCD
4 Reg
3 LCD
3 LCD
3 Video
None
3 Video
1 Reg
2 Reg
None
5 Video
3 Video
1 Video
None
None
3 Lrg 7 Reg 2 Reg
Reg
3 LCD
10 Reg
None
8 LCD
3 Reg
None
None
None
Juke Box
36 Reg
None
13 LCD
6 Reg
TVs
1 Video 1 Reg
None
1 Reg
None
Arcades
Wednesdays
Never
Never
Never
Never
Sometimes
Weekly +
Never
Sometimes
Never
Never
Sometimes
1x/wk
Never
Never
Sometimes
Never
Never
Karaoke
Sometimes
Sometimes
Sometimes
Sundays
Never
Sometimes
2+x/wk
Saturdays
Sometimes
Blues 1x/wk
3x/wk
2x/wk
Sometimes
F & Sa
Never
Sometimes
Never
2+x/wk
Live Music
Nightly
Nightly
Nightly
Nightly
F–Su
Nightly
F & Sa
Nightly
None
Never
Monthly
Nightly
Nightly
Nightly
Nightly
Nightly
Nightly
Nightly
Drink Specials
Wkdays 4:30–7:30
Nightly
7a–9a, 3p–5p
2p–7p
Never
F & Sa
Nightly
Nightly
M–F 3–6
Wkdays Until 6p
Never
4x/wk
Wkdays 3p–7p
4p–7p
3–6 M–F
Never
Yes
Yes
Yes
Yes
Yes
Yes
Yes
No
Yes
Yes
Cogars, too
Section
Section
Yes
Yes
Yes
Yes
Yes
Su–Th 4p–7p Never
Smoking
Happy Hour
Camel/ Kool
Many
No
Many
Some
No
Many
No
No
No
Many
No
Some
Camel
Many
No
Many
Many
Sells Cigs
Snacks
None
Kitchen
None
Full Menu
Kitchen
None
Kitchen
Full Menu
Plenty
Plenty
None
None
Some
Plenty
Plenty
Plenty
Plenty
Some 11:30a–3:30p
None
Kitchen
Some
None
Plenty
None
Plenty
Snacks & Lunch Sa
None
Full Menu 3p–11p
Full Menu
Kitchen
None
Plenty
Plenty
Kitchen ‘til 10p Full Menu
Outdoor Seating
Food
Would you like to include your restaurant, bar or club in this listing? Do you need to update your information? Please call 414.755.2192, and we’ll take care of it right away! Look for these listings and more at alcoholmanac.com.
414-431-1229
414-431-9768
414-482-1101
414-482-9700
414-765-0101
414-278-8770
414-383-7593
414-273-5230
2017 E North
Hooligan’s Super Bar
414-289-0700
Phone
113 E Juneau
Address
Harp Irish Pub
Name of Bar
Bar & Club Listing, Continued
St, plenty
Lot
St, plenty
St, plenty
Lot
Lot
Lot
Lot
Lot
Lot
St, some
St, plenty
St, plenty
St, some
St, plenty
Lot
St, plenty
Lot
Parking
MC/V
None/ ATM
None/ ATM
None
None
MC/V
Most
Most
ATM
None
Most
D/MC/V
Most/ ATM
Most
Most
Most
MC/V
Most
Credit
Industry News Frugal consumers drink smarter, not less It is a common belief that the poor economy reduces drinking, but studies show that that is simply not true. – jointogether.org And you thought YOU liked Jack Daniel’s! 47-year-old Randy Piper of Goodlettsville, TN was arrested for possessing $1 million worth of Jack Daniel’s Whiskey about a year ago. Piper had 2,400 bottles stored in two warehouses at the time of his arrest. He claimed to be a collector of the bottles. His trial is January 8, 2009. – The Associated Press News 2008 42 Below Cocktail World Cup Winner is Team London “Ale of Two Cities,” the winning cocktail, was concocted by three talented mixologists from London and was presented to the judges with freshly fried pub chips. The team competed for five days down under against fifteen teams from all over the globe. This crazy cocktail included 42 Below Feijoa flavored vodka, Punt e Mes, apple juice, nettle cordial, malt syrup, freshly squeezed lime juice and Angostura bitters and was shaken and strained into a classic beer pint mug. For more details and videos, please visit cocktailworldcup.com. Poll finds consumers prefer beer over wine and spirits According to the new Gallup poll, consumers between the ages of 30 and 49 now prefer beer to other alcohol. The same group preferred wine just a few years ago. 21-29-year-olds have consistently preferred beer. Bob Lachky, Executive Vice President of Global Industry and Creative Development for Anheuser Busch, Inc said, “This poll shows that we’ve always known — that trends come and go but beer is here to stay.” – anheuser-busch.com Desmond Payne celebrates 40 years as Master Distiller of Beefeater Gin Payne holds the world record for number of years as a master gin distiller. The London distiller celebrated his milestone in New Orleans late July, during the “Ruby Jubilee,” a festival of cocktails held every year. – Pernod Ricard USA Press Release “Year of Beer” journey hits 400th brewery in July Chris Nelson and his wife Merideth have traveled the world and will continue to do so until the end of 2008. Chris is the web developer of the site thebeergeek.com, and he has kept track of his travels on the “Year of Beer” link with photos. The couple has already attended huge world beer festivals Portland’s Oregon Brewer’s Festival, the Great British Beer Festival in London and Munich’s Oktoberfest in September. They will be back on US soil in October for the Great American Beer Festival in Denver. – Mass Media Distribution, LLC Press Release Attention golfers — recycled antique golf drivers now available as wine stoppers For just $44.95 each, you start your 40-70-year-old driver wine stopper collection. Display with pride brands such as Wilson, Spalding, Walter Hagen, Northwestern Golf Co and Dunlop. Driver sizes range between #1 and #4. Visit customcurling.com to purchase these unique collectibles. Great gift idea for the wine-drinking golfer. – Mass Media Distribution, LLC Press Release
Drink Trends •
“Culinary cocktails:” sophisticated alcohol and food pairings blurring the line between your drink and your appetizer (think fancy garnishes such as freshly pressed green grapes and elderflower liqueur)
•
Wine cellars offering on-site dinner service (way to go Roots Restaurant and Cellar for being waaay ahead of the trend!)
•
Antioxidant cocktails with ingredients such as açai (pronounced eye sigh) and green tea
•
Sustainability in everything from the ingredients to the packaging
•
Seasonal cocktails using local, “marketdriven” ingredients
•
Wine cocktails (mmm . . . sangria!)
•
The following cocktail trends are being phased out: Red Bull, sparkling, cucumber-mint and pomegranate
For more industry news, visit the NEW alcoholmanac.com. Site will be updated regularly with the latest news feeds locally and from around the world. Sign up for our e-newsletter and be sent regular emails containing the latest info!