What a great way to spend a Thursday evening. Watching a master of mixology (aka Beverage Mercenary) create craft cocktails for a small group of local bloggers.
The venue. Gadsby’s Bar American in the northeast corner where Columbia meets Ellicott City. A little difficult to find, but very convenient right off Route 100. I like individually owned restaurants where the food is made from scratch, and there are many local ingredients, wines and beers on the menu. Gadsby’s delivers in this respect.
Chad Spangler, who obviously loves his craft, and excels at it (he makes one very tasty Sazerac as well as the five craft cocktails he made for us. All while explaining the art surrounding his craft. Right down to making their own tonic syrup for their Gin and Tonic. Their own simple syrups. A lavender foam. Yes, you read it right. Creating the foam using a stabilizer, like lecithin. Science in cooking. What isn’t there to like about it?
This was our introduction to a restaurant where we will return, as the menu looks very tempting. As does the wine list. I was happy to see Herman Wiemer’s wines on the menu. One of our long time favorite Finger Lakes producers, of dry Riesling and Cabernet Franc.
Other little goodies are enticing as well. Just take a look at the tasting trays they put out for us.
Thanks to Chef Gadsby (you were robbed in Iron Chef America), Chad Spangler, and Michael the bartender, and to Jessie Newburn, our hocoblogs den mother who arranged this demonstration.
If you live around here and want a new place to try that isn’t a boring chain restaurant, check out Gadsby’s. And order their seasonal cocktails, made with rhubarb.
Or, if you like your Manhattan a bit smoky, this one is a treat.