Infused Book Review: The New Old Bar by The Hearty Boys

Everything trends, and what once was old is new again – that is particularly true with cocktails. Where you once would slip onto a bar stool and ask for a Sex on the Beach or some other flashy, brightly-colored, 80s-style drink, nowadays you can find patrons asking for a Tom Collins, Old-Fashioned, or some other throwback to an earlier era known as Pre-Prohibition.

"The New Old Bar" is written by Steve McDonagh and Dan Smith (aka The Hearty Boys), who fell in love with old school drinks at right about the same time as everyone else in the nation. Luckily, unlike everyone else, they wrote a book about it offering 200 recipes, nibblers and tips for the aspiring home bartender.

Numerous well-known drinks are included such as the Sidecar and Gimlet, as are drinks with varying quantities of ingredients. The Dark and Stormy has but two, while the Celery Mary has a lengthy eight.

Would I recommend this to a budding home bartender? Absolutely not. I am not certain I would recommend this to even a second-level home bartender, as there are layered drinks which take practice and a delicate touch. Nor do I believe I would recommend this to the budget-conscious home bartender: the included inventory of must-have liquors is a lengthy list consisting of four or five gins, three rums and five whiskies, and much more. There is also an expectation one will be comfortable making syrups, fancy garnishes, and shrubs.

Wow.

Remember the Sears & Roebuck Wish Book that came out every holiday season? You would curl up with it and mark the pages of all the toys you hoped Mom and Dad would notice and buy for you? This book could be entitled the "To Aspire List" instead.
When one reaches a certain level of expertise, it’s easy to forget the basic level of the novice. I had a Geology 101 professor in college who was a seismology expert, flown all over the globe for his opinion. He couldn't even remember basic geology, let alone have empathy for the novice. I don't believe this book is quite that daunting, but certainly I can see a beginner becoming discouraged over attempting to float liqueurs over the back of a spoon and using a match to draw the oils from citrus for a drink.

However, for the person who has mastered the basics, and found a desire to create their own secondary items, accumulate gadgets for their bar and want to impress guests, then this is the book to buy. McDonagh and Smith share tricks, tips and history to make lasting impressions with cocktails and fun bar food.

Bottom Line: "The New Old Bar Book" brings Pre-Prohibition cocktails to the forefront with style for the cocktail enthusiast with a desire to take it to the next level.

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on www.Gottago.us, www.BroadwayWorld.com, an in print. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused: Cookbook Review: The Butch Bakery Cookbook

I enjoy reviewing cookbooks, especially when it involves creating something that stands out in a field inundated with cookbooks. “The Butch Bakery Cookbook” by David Arrick has done just that with “man-inspired” cupcakes infused with whiskey, rum and other adult flavors.

Created by Arrick, (former Wall Street suit-wearer) the owner of Butch Bakery, New York City, along with Janice Kollar, former owner of Kollar Cookies, NYC, created a book rich with recipes and delectable images by Jason Wyche. The step-by-step guide takes readers on a journey illustrating the importance of quality ingredients, stepping outside the box and having fun while making cupcakes.

If you have always wondered why there is no bacon on the trending, tiny cakes, wonder no more. Arrick recognizes the importance of appealing to a man’s taste buds and applies various “manly” ingredients, including pork, peanut butter and root beer. No sparkles, polka dots or fancy glitter appear in these recipes. However, if women want to commit to the old adage, “the quickest way to a man’s heart is through his stomach,” she won’t go wrong with this collection.

Giving specific instructions on needs prior to starting each baking project, the bakery owner gets the mindset of men and applies the correct style of writing: efficient, direct and appealing chapter titles. “Desserts for Dudes,” includes boot camp, exact needs for the male baker’s toolbox and other pertinent information. After that, chapters are named for the type of goodie recipes included: “Play Ball,” “Touchdown” and “Barbecue” to name a few.

Don’t be discouraged that this is just another collection of cupcake recipes. The ingredients will put that idea right out of your head. Craving a chili dog? It’s in here, along with the secret ingredient of cayenne powder. The Chocolate Stout Cupcakes, aka Beer Run, hits the Guinness tap for both the cake and topping. Defense Defense’s red velvet cupcake gets topped with a Jack Daniels’ frosting.

Having ladies over? Mojitos are jazzed up via dark rum, lime zest and cream cheese. A Rum and Coke is baked goodness due to a heavy dose of rum raisins, white chocolate chips and nutmeg perks up the adult-style dessert named “Big Papi.” The B-52 makes a splash with a Kahlua-soaked Madagascar cupcake with a Bailey's Bavarian filling.

The Old-fashioned, once a standard male drink gets a contemporary touch with this baked version of whiskey, orange zest and bitters. The Side Car shimmies up to the bar stool in its cupcake liner and filled with brandy, Cointreau and butter-cream frosting.

“Butch’s Baking Lesson” included after every recipe gives the must-not-forget detail, while, also at the end of the recipes, are handy mix-and-match ideas, alternative recipes and “Plan of Attack” hints and tips.

Bottom Line: “The Butch Bakery Cookbook” is certain to be a favorite with men ~ and anyone cooking with men in mind.

Image provided by Wiley Press
Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, at GottaGo.us and FoodandDrinkDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on Gottago.us, BroadwayWorld.com, in magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.