“If you think San Antonio’s cocktail culture ended with Prohibition, guess again. Cocktails will take center stage when some of the rock stars of the craft descend upon the city for the San Antonio Cocktail Conference.

“The first of its kind in Texas, the conference features seminars, classes, competitions and parties Jan. 26-29 that will showcase techniques, brands and personalities.

“Organized by restaurateur and chef Mark Bohanan of Bohanan’s Restaurant and Bar, this conference has garnered national attention because of its co-creator, cocktail expert Sasha Petraske, and because of its business model, which calls for donating all proceeds to HeartGift San Antonio. The organization provides life-saving surgery to children in countries where they would not otherwise have access to the care they need.” Read full article.

Plan now to be a part of this groundbreaking San Antonio event! Purchase your all access pass >>here.

Mon Ami is where one of San Antonio’s best barmen plies his trade. Olaf Harmel was San Antonio Magazine’s Best Bartender in 2010, and represented San Antonio (along with two other SA barmen) in the recent “Most Inspired Bartender” competition in Austin.

Currently tucked in behind Mon Thai Bistro and Sushi Bar, Mon Ami offers a classic speakeasy experience. It’s small, intimate, easily gets crowded and is hard enough to find that most folks don’t know about it. That will change somewhat with the new location, which is not far from the current one. Right across the hall, in fact. The new Mon Ami location has frontage on Broadway, mirroring the location of Mon Thai.

What won’t change is the quality and craftsmanship of the cocktails Olaf and his colleagues whip up for a devoted following.

Look for a more detailed review of Mon Ami after I scout out the new location.

Full text of the announcement:

“We are officially in the process of moving to our new location, just across the hallway from our old one! During this process our old location is closed for a few days, we are sorry for any inconvenience. Bar Du Mon Ami will be back in business and serving classic cocktails as well as several types of draft beer very shortly. As in within the week! So keep your eye on this space for our new opening date or stop by and peek in on the progress, pardon our dust.”

The Bar at Bohanan's
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Launched in 2009, the Bar at Bohanan’s specializes in hand-crafted pre-Prohibition cocktails. Sasha Petraske of NYC’s famed speakeasy Milk and Honey developed the menu and trained the staff in the art of the cocktail. His influence continues today; from time to time he still visits the bar, and continues to consult on the menu.

The ambience of the bar is old-time mens’ club-by. Rows and rows of fine spirits line shelving lit from below and mirrored behind, framed by dark wood paneling. Etched glass windows, old-time lighting fixtures, leather chairs and banquettes, cozy nooks and soft lighting all harmonize to create a warm, comfortable spot in which to share food & cocktails with friends new and old. Friday and Saturday nights are enhanced by excellent live music from the South Texas Jazz Quartet [ Facebook | Twitter ].

Clad in black suits, white shirts and black ties, the barmen at Bohanan’s are consummate professionals who know their craft, offering a warm greeting and a firm handshake to welcome patrons. They man a long wooden bar neatly cluttered with all the fine ingredients they need for their creations: all manner of bitters, spices, syrups and fruits, alongside the tools of their trade: stirrers, shakers and juicers.

Old Fashioned
The Bar at Bohanan's
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The menu is eclectic and comprehensive. From classics like the Old Fashioned, the Gin Rickey, and the Bee’s Knees to new creations like the Rickey Maurin, the Muddled Orange Margarita and gelatin cocktails, to more exotic fare like Absinthe, to the extensive scotch, whiskey and tequila lists, to draught beer and a nice wine list, there’s something for everyone. Even the (nonalcoholic) ginger beer is great! Used as an ingredient in many of the cocktails, it’s also a great choice for those not imbibing, or for taking a breather between rounds. (Remember to pace yourself and always drink responsibly!)

When you’re feeling adventurous, consider asking to be surprised. Do offer a hint of guidance, though. Sweet? Savory? A specific spirit (bourbon, gin, vodka)? A particular flavor profile (citrus, fruit, mint)? Be creative!

And get this: selected cocktails are only $5 all day Friday and Saturday! Who has happy hour on the weekend? Bohanan’s does.

Cheese & Charcuterie
The Bar at Bohanan's
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Of course, with a world-class steakhouse upstairs, the bar menu at Bohanan’s stands alone. Olives, cheeses, charcuterie, Bohanan’s candied jalapeños, Akaushi short ribs and albondigas, and desserts are just a few of your choices. A late-night menu features a Kurobuta BLT to die for and a weekday lunch menu features a foie gras PB&J!

The cheese and charcuterie trays are created especially to order. Make your own selections from the available meats and cheeses, or have the chef choose for you. Your tray will include a number of accompaniments such as peppers, nuts, fruits and honey. One of my favorite meats currently on the menu is Nduja, a spreadable salami imported from Italy.

While the two sleek televisions in the place are not my favorite features, they are popular when the Spurs are playing, and for other sporting contests. Be prepared to follow along with the captioning; the ambience of the bar is not spoiled by the audio track of the television programming.

All kinds of yummy goodness awaits at the elegant, cozy, and friendly Bar at Bohanan’s. What are you waiting for? See you there!

The diversity of the crowd results in a range of attire. Some patrons are coming from or going to the theater, others are on their way to or from dinner upstairs, still others are conventioneers or vacationers. Thus, many patrons sport business casual, while some are dressed to the nines and others are in shorts and golf shirts. Jeans and t-shirts are not the order of the day.

Additional reading:

• Bohanan’s Brings the Cocktail Renaissance to San Antonio, TexasYankee.com
• Pub Crawl: Bohanan’s Bar, MySA.com

The French 75
The Bar at Bohanan's
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With the upcoming French 75 contest at The Esquire, it seems a good time to explore that drink’s history, which is hinted at by the question a bartender who knows her stuff will ask you when you order one: “Cognac or gin?”

The origin of the drink is unclear and disputed. One story suggests that it was created in World War I by French infantrymen. According to this particular story, French officers were allotted an unlimited quantity of Champagne, while the infantry’s share was rationed. To stretch their stock, it is said that the infantrymen would drink Cognac — of which they were allotted an unlimited quantity — with a float of Champagne before going “over the top” to attack the enemy. The drink was said to pack a wallop similar to the French 75mm tank gun used in that war. Hence the name for the cocktail. In French, it is called the “Soixante Quinze,” or seventy-five. (Aside: I’ve always loved the way the French say 75. Soixante-quinze literally translates to sixty-fifteen.)

According to Wikipedia, the drink “was created in 1915 at the Paris landmark, Harry’s New York Bar by barman Harry MacElhone,” and “popularized in America at the Stork Club.”

The WikiTender claims the first published recipe for the French 75 appeared in 1927, with variations appearing in 1930 and 1934.

Whatever its origin, and whichever way you prefer to drink it, the version that is popular today contains gin, lemon juice, simple syrup and Champagne, usually served in a flute with a lemon peel garnish. When made with Cognac, the lemon and sugar are sometimes omitted.

The Esquire Tavern

The Esquire Tavern will represent San Antonio in a statewide contest to see who can sell the most French 75‘s in one day. Jeret Peña and his staff will go head-to-head with Anvil Bar & Refuge in Houston, The Cedars Social in Dallas, and Second Bar + Kitchen in Austin.

Jeret issued the following call on Facebook:

“Now for my friends and fellow San Antonians, lets kick butt and win this contest. Starting at 11am on Wednesday Aug 31 we will begin selling French 75 cocktails.”

Visit the Facebook event page to RSVP. Let’s Go San Antonio! See you there! And remember, always drink responsibly.

Jennifer McInnis over at MySA.com was in the audience and reports:

“Harmel, Muckensturm and Ware kept their cool while presenting their drinks to the three judges, who were excited to try Harmel’s Salmonesque cocktail, were intrigued by Muckenturm’s Coco Thai and liked Ware’s Ricky Maurin enough to include it in the top six finalists.”

Read the full article: http://www.mysanantonio.com/default/article/Masters-of-mixology-compete-2117263.php

The Rickey Maurin
The Bar at Bohanan's
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This past weekend, Chris competed in the Bombay Sapphire cocktail competition in Austin. Several San Antonio bartenders pitted their creations against those of other bartenders from all over the state. Chris was the only one to place in the top six. His entry? The “Rickey Maurin,” a Gin Rickey made with Maurin Quina, a cherry-flavored aperitif, with a hint of quinine.

Last night, several of us ventured to Bohanan’s to sample this new confection, mixed up for us by its creator. A delightfully refreshing summer drink, it packs a subtle punch. Nuanced flavors include cherry and basil. The quinine complements the gin nicely, as one would expect. A creative variation on a classic cocktail that is worth your attention. Those of us who had one Rickey Maurin found ourselves ordering a second.

Chris Ware
The Bar at Bohanan's
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Chris graciously provided us the recipe, but if you’re in San Antonio, why not mosey on over to Bohanan’s to have him whip one up for you?

The Rickey Maurin

• 2 oz Gin
• 3/4 oz Maurin Quina
• 1 oz Grapefruit
• 1/2 oz Lime
• 3/8 Simple Syrup
• 2 leaves of basil (muddled)

Shake, top with soda in a collins glass, garnish with basil sprig.

Recently, Jennifer McInnis of the Express-News reported about the conference on MySA.com:

“Bohanan’s is working with its consultant, Sasha Petraske, who is also the proprietor of Milk and Honey in New York City. Petraske’s involvement has attracted attention within the industry, and he is the reason many of the classes will be taught by bartenders from some of the best establishments in New York City, such as Death & Co. and Dutch Kills.

“At night, local bars — Bar at Bohanan’s, Ocho, Soho and the Esquire — will host events, and the plan is to feature Texas bartenders…”

According to the conference website, proceeds will benefit HeartGift,

“…a group of surgeons, pediactric cardiologists, medical personnel, volunteers, and host families dedicated to providing life-saving heart surgery to disadvantaged children living in developing countries where specialized treatment is scarce or nonexsistent. Since its establishment in 2000, HeartGift has helped more than 120 children in 22 countries on five continents.”

Check out www.sanantoniococktailconference.com for details. Also check out the conference’s Facebook page.

Should be a fun weekend! Maybe plan to take Monday (and Tuesday?) off from work to recover!

Originally posted as SA Cocktail Conference is coming! Be there or be Square! on Texas Yankee. Used with permission.

cock·tail |ˈkäkˌtāl| noun an alcoholic drink consisting of a spirit or several spirits mixed with other ingredients, such as fruit juice, lemonade, or cream.

By this definition, a rum & coke is a cocktail. So is a Seven & 7. A Fuzzy Navel, too. But in my book, these are mixed drinks. They definitely aren’t the kinds of cocktails we’re celebrating here at Alamo City Cocktails.

No, what we’re celebrating here is the art of the hand-crafted cocktail. Anyone can throw some ice in a glass and fill it with a mix of rum & coke and hand it across the bar. Mixed drink. No particular skill needed.

An Old Fashioned, on the other hand, is a work of art and its quality depends entirely upon the skill and commitment of the craftsman making the cocktail. So, too, the Moscow Mule. The Blackberry Rickey. The Sazerac.

Mastering the art of the cocktail is no small feat. Those who do it well have mastered an impressive library of recipes, techniques, ritual, and lore. They know precisely how long to shake a Ramos Gin Fizz. They know which gin goes best in a Negroni. When to shake and when to stir — and why, and for how long.

They understand that ritual is important in making some drinks. The Mint Julep is not simply a bourbon-based mojito. You don’t just muddle some mint in a glass, throw in some ice cubes and mix in some bourbon and simple syrup. There’s a ritual, and the magic of the julep arises out of that ritual, not just the ingredients.

The best of the best go beyond mastering the recipes. They use their knowledge of their ingredients, the recipes and the techniques to create great new combinations and to tailor cocktails to their patrons’ tastes. When in the presence of a master like this, do what you would do with a great chef — ask them to make you something special. Tell them a few parameters: sweet or savory? bourbon, gin or vodka? citrus? floral? boozy? and then get out of their way. In a sushi bar, this would be called omakase. “I place myself in your hands.” In the hands of a cocktail master, it’s a real treat.

In the end, great cocktails, like great food, are prepared by artisans committed to their craft. San Antonio is lucky to have a thriving cocktail scene. It is those local artisans — and their cocktails — that we celebrate here at Alamo City Cocktails.