Grease-blog

bar madness, elite eight

hoooooly cow…we beat the globe in the round of 16, and now we are up against the royal peasant in the elite eight.  wow.  thanks for all your support thus far, and the we appreciate your continued votes.  this round ends on the 21st, so plenty of time to vote!

new cocktail menu is in is final stages…Mattie kicked in a killer rum drink, i got a pierre ferrand cognac cocktail with one of my tinctures ready, and laura has been flirting with the st. george terroir gin.  big things, y’all.

And, I wanted to make it known how rad the folks I work with really are.  All good people with good minds that I’d happily call friends who work hard, enjoy the creativity of the job, and all carry themselves confidently with what it is we do at Farm 255!  Thank you for being awesome, Matt, Jake, Laura, Jeremy, and Clancy.  Mercer, too!

Cheers!

Saturday
Mar102012

Bar Madness, Sweet Sixteen, & bands you need to see…

Farm Bar made it to the round of 8 remaining competitors, but now we are up against the number one seed in the Globe.  We sure would appreciate your vote!  Thanks y’all!

The Humms played a hauntingly perfect set on Thursday night to a crowd that braved the rain to see them.  We set them up outside to play before the rain and, during their set, the sky opened up and gave us a piece of her mind.  As if it was planned all along, Zeke and the boys just turned it up, and kept on rocking.  Do yourself the favor, go see this down and dirty blues rock explosion.

The Rodney Kings also played on Thursday, hopping on the bill last minute for the injured Muuy Biien.  Surf rock fun and an aggro passion drives this young upstart band.  They just released an EP you can probably find by asking around, but I got my copy last night, and it is exactly what I was hoping for– their energetic live show translated fluidly onto record.  The band is relatively new to the scene, but I have a feeling you’ll be hearing their name in the coming months.

Wednesday
Mar072012

Bar Madness

Everyone loves to fill out the March Madness brackets.  And who wouldn’t love to fill out one about Athens bars?! The Athens Banner-Herald is doing their annual Bar Madness, so go vote!  The first round ends March 7th, followed by the start of the second round starting the 8th.  We are currently beating the Winery in the first round and would love your support through the duration of March.

Cheers and Thanks!
Kaleb.

Monday
Mar052012

New Brunch Cocktail Menu

The new brunch cocktail menu is now live and rolling.  Come on in and celebrate after church with a libation.  Water into wine, amIright?  Besides, cocktails were originally intended to be a morning time beverage in order to cure the too many drinks had the night before.  We got remedies, doggie…

The Marvel    $9
Aalborg Akvavit, Aperol, Carpano Antica, Fee Bros. Orange Bitters
*This drink is based on the Norwegian Sunset by Jesse Held of the Northstar Bartenders’ Guild, who works at the Marvel Bar in Minneapolis.  The Bartenders’ Guild is a midwest collective of bartenders in which Jesse is the president.  They are the closest thing to rock stars in bar tending.

Louisville Milkshake    $8.50
Wathan’s Single Barrel Kentucky Bourbon, 43 Licor, Demerara Syrup, cream, club soda
*The inspiration for this drink came from several places, but the bourbon and 43 licor combination was found in a recipe by Joy Perrine, the bar manager of Jack’s in Louisville.  The rich syrup is 2:1, sugar to hot water.  Rich syrup is different than simple syrup because the sugar used is Demerara (Sugar-in-the-raw), as opposed to fine white sugar for simple.

Ruby Fizz     $8
Charmeroy Brut Champagne, Cocchi Americano, Angostura Bitters, fresh lemon juice
*This one was inspired from a drink Olivia had, that had cocchi and cava together.  Light, fizzy, and red, and delicate.

French 75      $8.50
Bombay Dry Gin, Casteller Cava, simple syrup, fresh lemon juice
Super traditional cocktail, created in 1915 at the New York Bar in Paris, France by Harry MacElhone.  The recipe was first recorded in 1930 in the Savory Cocktail Book, and is named as such because the combination was said to have such a kick that it felt like being shelled with a French 75mm field gun.

Farm Bloody Mary     $8
Gin/ Vodka/ Tequila, house made bloody mary mix, seasonal pickles
*You know the story…

Pistola      $7
Negra Modelo, Hot Sauce, fresh lime juice, house made bloody mary mix, seasonal pickles
*Michelada’s are beer bloody mary.  woot.

Wednesday
Feb292012

tobacco tincture, clove tincture, homemade grenadine…a ramble

So, the tobacco tincture came out awesome.  Big on the nose, light but obvious flavor on the taste.  The clove tincture I tried came out like a clove tincture should: strong enough to blow out your pallate for an hour with two drops.  Needless to say, this will need alot of booze to match up to the flavor.
I dropped out a bottle of both to Highwire Lounge and a bottle of the clove tincture to the National, to see if they wanted to try any experiments with it.  Hopefully, they can figure out awesome cocktails with them.
For Farm Bar’s sake, I’m leaning to having one or the other on the new cocktail menu, that will be debuting in early to mid march.
I found a pretty vintage, old school homemade grenadine recipe and made a bottle for the house, so any drinks you ask for with grenadine is now that house made, not the abomination that is Rose’s grenadine.  Woot.
Made traditional whiskey sours with grenandine last night for the feaure cocktail to go a long with our chicken dinner tuesdays.  Keep it on your radar that new features come out almost weekly on that night.
New wine menu is almost fully on now, with a few exceptions that should be fixed by next week.
Now serving: Saison Dupont!  This farmhouse saison is, in the words of my buddy Neal, “the gold standard of saisons.”  it’s pricy, but dang…no wonder it has been named the best beer in the world before.

 

Friday
Feb172012

tobacco tincture, shawty…

I wanted to mentioned that I purchased some sweet, full flavor cigars today and cracked them open and put them in a mason jar with some 80 proof bourbon.  why would i waste good cigars, you ask?  well, i am making a tobacco tincture for cocktails, of course.  7 days or so, and we will be having smoky cocktails…

*note: recovering smokers should not consume anything with this mixture in it.  it is basically a pure cigar tobacco bitters.

Friday
Feb172012

a whirlwind of stuff

Quick update on new things:

New Draft: New Belgium Dig features pale malts that give a generous dusting of caramel and sweet cream butteryness. A little lemon zest and spice from the hops produce a medium-light bitterness.  This spring seasonal from the employee owned New Belgium Brewery speaks to the upcoming spring time, and honestly, I brought it on because I think we are all ready t oforget about the winter that never was in Athens and start looking forward to warmer days.

New Bottles: Avery Ellie’s Brown Ale tastes like what I think a brown ale should taste like.  A nice malty body with no cream notes, but more of a stiff sweetness that disappears into a nutty subtle hop.  This is my new favorite brown ale.
Thomas Creek River Falls Red Ale hails from Greenville, South Cackalacka (Carolina) and has most recently won a silver medal at the 2010 Great American Beer Festival.  This flagship brew is vegan-friendly, as is all of the beers in the Thomas Creek portfolio.  You got to love the small market breweries that kick out very respectable beers, and this is no different.  The red ale features a full body of malts and yeasts which carries through the entire sip, with a smooth and delicious flavor featuring subtle grapefruit and banana notes.  Be not mistaken, though.  This is a beautifully consistent beer, from first taste of light grapefruit and yeast to mild hops on the back end to dry the pallate, I could see finishing this six pack in a night and being satisfied (i.e. a very sessionable beer).

New Wines: The wine list is going through its early year make over, so I will write more about this when the transitions have completed, but one of note that I can mention to you is “Ideale” from La Nunsio.  This barbera replaces our “Baby” and is a tender wine, needing a minute to open up before the full bouquet is shown.  Ripe cantalope, green strawberry, and green apple skin stick out to me for the flavors with a very subtle tannic back end.

New Spirits: Pierre Ferrand 1st Cru Ambre is a ten year old cognac from one of the most recognized cognac producers in the world.  Hot, savory caramel with that smoky vanilla flavor makes this just delicious.  Seriously, I feel this is a great above average cognac and certainly pallatable by even the most novice of cognac pallates.  The flavors are so well defined that, even after one sip, you will know why cognac is so enjoyable.

Cheers!

PS, New brunch cocktail menu will start up next week.  Just to let you in to a few ideas: The Marvel (based on the Norwegian Sunset by Jesse Held of the North Star Bartenders’ Guild), The Kentucky Milkshake, Ruby Fizz, and Pistola are all names you should love.  Come in for a little after church nipper and let me know what you think.