Friday, October 26, 2012

Jason Schiffer Original: The Detroiter

“Do I want a beer or a cocktail?”

This is a question I hear a lot when people sit down at the bar. It's an age-old debate among people who want a refreshing drink. Do you want the sour or bitter notes of a cocktail or perhaps the hoppy refreshment of an ice cold beer. Sometimes though, you don't have to make a decision between the two.

People familiar with 320 Main's cocktail list will likely already be acquainted with the Michigander, Jason's Applejack sour with a dose of Cynar Amaro and honey syrup. It's sour, bitter, sweet, and strong – everything you could want in a cocktail.

What customers might not know is that no drink ever remains unchanged for long. Every drink is merely a gateway – a starting point for creating a new drink. You would be hard-pressed to find a cocktail that no bartender had ever looked at and thought, “I wonder what would happen if I tweaked it just so.”

One day, Jason decided that he wanted to perform such an exercise, and chose as his inspiration the idea of beer cocktails. Beer cocktails are not terribly new, you can find them in a lot of bars with a large beer presence. Jason recognized the potential of enhancing the already popular Michigander with the qualities of a good beer and the Detroiter was born.

3/4 oz. Bonded Apple Brandy
1 oz Cynar
3/4 oz. Lemon
3/4 oz. Honey Syrup
2 oz Stone IPA

Add all ingredients to the shaker and shake hard without ice to flatten the beer. Add ice and shake again for about 10 seconds. Strain over fresh ice in an Old Fashioned Glass and top with fresh IPA. Garnish with a grapefruit twist.

The deep, rich and sour flavors of the Michigander pair beautifully with the astringent and herbal notes of the IPA. Apple, hops, honey, and a bit of a smokiness all come through and leave you thinking of the leaves of autumn and warm fire places on cold days.

Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time, runs, where he writes about rum, rum cocktails, and rum history.

Friday, October 12, 2012

Tiki Tuesdays

BBQ pork belly and pineapple sandwich

Being a classic cocktail bar is serious business. Why else would it seem like any bar or restaurant that’s adhering to the tenants of classical mixology is decorated in browns and blacks with bartenders featuring collared shirts and various styles of facial hair?

Of course the entire point of having a cocktail is to have a good time – to escape from the rigors of the day and find just a little piece of zen. It’s about letting your hair down, taking off your jacket or loosening your tie, unbuttoning your collar, and enjoying life.

Even stuffy classical bartenders like to let down their hair from time to time. That’s why 320 Main has made it a habit to host occasional Tiki Nights, complete with guest bartenders, DJ’s, and special hot dogs a few times per year.

Unfortunately, “a few times a year” doesn’t seem to slake the thirst of our patrons when it comes to tropical tinctures with rum and coconut cream. The most common refrain we hear after finishing a Tiki event is, “When are you having another one? You guys need to do this more.” 

Three Dots & A Dash
Message received.

Now you can tropically tipple every Tuesday night, as 320 Main has introduced Tiki Tuesdays.

Every Tuesday night we roll up the red carpet and replace it with a bamboo mat and a special menu with $8 drink specials including the Three Dots & A Dash, Planter’s Punch, and Navy Grog. If you’re looking for something a little more adventurous, you can hack your way through the jungle to find Painkillers, Martin Cate’s famed Pampanito, or even a Zombie if you’re feeling particularly brave.

And because nobody likes tropical getaways without great food, you can pair your cocktails with some delectable dishes from our kitchen. Enjoy BBQ Pork Belly and Pineapple Sandwich or other tropically-inspired specials from our head chef, James Wilschke

So now every Tuesday be sure to join us pau hana1
as we say ‘Okole maluna!2

1 “After Work”

2 “Cheers!”

Matt “RumDood” Robold is a bartender at 320 Main and, in his spare time, runs, where he writes about rum, rum cocktails, and rum history.