An online speakeasy of potent potables and other pabulam.

When I worked at Jack Rose Dining Saloon I was spoiled by our ice ball maker. The impressive contraption was made from solid copper and was stately in design. Every day, the bartenders individually hand made the ice balls which were molded to perfection in this contraption. It was easy, you just inserted an ice block to the bottom copper piece on its side and added the a copper piece that slide ontop. The top piece would slide down and mold each ice block into a densely, compact and perfectly, rounded ice sphere. The ice ball maker was bought for about $2,000 and was crafted by MacCallan. So what do I do as a retired bartender who still enjoys the finer things in life? Well I have stumbled upon the next best thing in the ice ball world, more affordable too. ?And for those of you wondering why you need an ice ball in the first place, these special ice balls melt at a slower rate allowing you to enjoy your rich beverage of choice, without watering it down. ?Ice balls can be used for cocktails too, but I enjoy them with 100 proof or higher whiskies.

Note: They have a lifetime warranty.

Next, all you have to do is unwrap, wash the BPA free, silicone pieces (very pliable rubber) and fill with water. The convienient hole at the top of each individual maker, ensures you will get a perfectly round ice ball. Then, stick the ball makers in the freezer and wait.

Note: You get four individual ice makers per box.

And Voila! Within abouth three hours time you have the perfectly, dense ice ball. I was very curious about how easily these balls would be to remove from their individual molds, but no worries there, as it took about 15 seconds to remove the top and bottom piece. You can even use a little (and I mean a little) running water to help remove the perfectly crafted ice ball within.

I am very picky when it comes to endorsing products. However, whiskey is my beverage of choice and I can tell you as someonewho made countless, perfectly dense ice balls at Jack Rose, these are quite comprable for 1/100th of the price. Check them out on amzon here.

I can not wait to start buying these for all my friends. Cheers to happier whiskey sipping!

As I set down to write about the best craft cocktail bartenders in DC, I decided to base the list on those who came to mind when I have had one of those long weeks at the office and was in dire need of something more than an average drink. My list showcases ten DC bartenders, in no particular order, who are cocktail artisans, all bringing their own unique flair and distinct, creative styles to the job. My feature bartender this week, is the exceptional, unparalleled:

Rachel Sergi now tending bar at?Lincoln?

?A bar is a place to feel comfortable. ?It shouldn’t be about exclusion but inclusion.” ?Rachel Sergi, Lincoln

Power Interview with Rachel Sergi:

How many years have you been bartending?

18years.

How many different bars have you worked at?

8 in DC.

These incliude: Chief Ikes, New Heights, Ardeo+Bardeo, Zaytinya, PS7s as a consultant, Againn, Jack Rose and now Lincoln.

What do you drink on your nights off?

“Negroni, Rolling Rock, Jell-O shots and Suburban House Wives” (shots of Riesling in case you were wondering).

Favorite spirit?

Gin

Biggest pet peeve??

Chewing gum. (Fact: She will make you spit this out before serving you a cocktail or whiskey!).

Best hangover cure?

?“Pedialyte.”

Best part of being a bartender??

“The bar”

Worst part of being a bartender?

?“The bar”

The best bars are??filled with happy people?.

Your thoughts on the term mixology??

“It’s been around for a long time. ?Used improperly it’s a problem.

What brought Rachel into the craft cocktail world?

“The food world . I learned from chefs starting with RJ Cooper when I was bartending at New Heights in Columbia Heights. ?We would talk food all the time and I learned how to make all sorts of things. ?I also read Dale DeGroff and Charles Baker?s books. ?Seeing where things came from reminded me of being a kid and learning all over again. For me it was all about six degrees of separation”.

Your life advice?

?”Be honest. Be nice with yourself and others. “

“If you are bored with bartending, you shouldn’t do this job.” -Rachel Sergi, Lincoln?

Bar Philosophy

Rachel’s bar philosophy is all about sharing. ?There is no expiration date on mixology, as it is constantly evolving and changing. ?As new products are released daily and new recipes designed, Rachel finds the tools and techniques of her job easy to share with co-workers and patrons. ?Because of the constant evolution of bartending, Rachel is never bored. ?To her, bartending is a chemistry. ?Chemistry in a glass; from the sugar to the syrups to the gum. ?This chemistry process includes the people, the spirits and the modifiers all incorporated to make the perfect cocktail creation and cocktail experience.

Rachel believes bartending involves a certain degree of acting. ?Bars allow for various kinds of social interactions and this atmosphere coupled with the actual design of the bar, naturally elevates bartenders into an acting role. The bar itself serves as a separator between the bartender and patron, providing a platform for bartenders to be perceived as on-stage and in somewhat of a limelight. Rachel does not like public speaking, but behind a bar she commands presence, talking passionately about the spirit(s) she is serving, tossing in few jokes, entertaining her patrons with her sarcasm. ?Rachel loves working behind the bar as it gives her space to talk about what she loves doing. ?She is at ease behind a bar and enjoys making others at ease to.

A Rachel Sergi tip to keep in mind when visiting any bar: Engage your bartender and don’t play, stump the bartender. ?If you don’t get what you want the first time try, try again. ?There are so many bartenders learning.

I love Rachel Sergi’s cocktails because season after season her menus never fail to impress. Having had the pleasure of working with her at Jack Rose Dining Saloon, I witnessed first-hand, her talent for creating something unique. Not only would Rachel combine ingredients one would never think to go well together (ie: pickle juice in a rendition of a gin Rickey or one of my personal favorites,?“Thee Betty White”?cocktail with Hendricks?s gin, Cherry Liqueur, Rachel-made white pepper syrup, lemon juice and beer), Rachel had and continues to have a knack for naming cocktails. A few I can recall that always made me chuckle included, “A Smack in the Kisser”, “Trailer Park Bride”, “Brothers Grimm Cup” and “Satan’s Whiskers”.

The ability of Rachel to continually create menus, patrons are wowed by, is why she is respected in the industry so well. On more than one occasion, I have heard how Rachel has served as a guiding ?mentor to bartenders alike and those aspiring cocktail artisans. I could write a lengthier article about Rachel Sergi’s talent, but the key thing to remember is this bartender is a force to be reckoned with and while she may not always be the loudest voice behind the bar, her talent speaks volumes for her.

Visit Rachel Sergi at Lincoln and see for yourself! ?A Sergi cocktail is sure to impress and even if an alcoholic beverage is not on the menu for the evening, she will gladly make you a non-alcoholic beverage equally as delicious, so don’t be afraid to ask!

Special thanks to Rachel Sergi for inspiring me (the author of this post and former bartender, Ashley Schmidt) to create more authentically and truly enjoy life behind the bar.?

Previous Posts on this topic include:

Top 10 DC Craft Cocktail Bartenders: #1 Devin Gong, MiniBar

Top 10 DC Craft Cocktail Bartenders: #2 Frank Jones, Gibson?

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It is only two days before Christmas and if you have not gotten in the holiday spirit now is the time! In honor of friends and families joining together to celebrate, I wanted to share my mulled wine recipe. This is a highly-perfected recipe- a conglomeration of mulled wine recipes I have used at a variety of bars and restaurants in my past. I also threw a holiday work party at my house this year and this was a crowd pleaser yet again! ?Happy Christmas and enjoy!

As I set down to write about the best craft cocktail bartenders in DC, I decided to base the list on those who came to mind when I have had one of those long weeks at the office and was in dire need for an exquisite remedy to shake me loose. ?My list showcases ten cocktail artisans from DC in no particular order, who all have their own unique flair and distinct, creative styles.? My feature bartender this week, number two in a series of ten, is the one and only:

Mr. Frank Jones

Bartender extraordinaire, ?General Manager of the Gibson

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“I decided to do this seriously because I was bored with my government job and just wanted to have fun.? I did not think this was something I was going to do for the rest of my life.” -Frank Jones

Power Interview with Frank Jones:

How many years have you been bartending?

“Eight and half years.”

What brought you into the craft cocktail world??

“I used to work for the government and I spent half of my day at Kinkead’s bar.? The bartender looked happier than I was at my government job.? So I quit and started bartending. The rest is history.”

What was your government job?

“I was Colin Powell’s assistant photographer.”

Favorite spirit?

“Old Raj Gin. Gin.”

The best bars are Annie?s (Annie’s Paramount Steak House).

Best hangover cure don’t stop drinking.

Beer before liquor doesn’t matter, because no matter how much you you drink you will end up drunk.

Best bar joke?

“So the girl I am dating is a vegan, but she really likes the bone” (Dominique at Annie’s Paramount Steak House).

What do you drink on your nights off?

“A shot of Jameson and a Bombay Sapphire martini up with olives.”

Best part of being a bartender?

“Being a part of people experiences and being a part of something they remember whether they say it to you or not.”

If could sum up your personal style in three words what would it be?

“Gay and free.”

What is your greatest talent you offer to the Gibson?

“Having worked with chefs I bring that knowledge of transforming food into cocktails, and also just being nice.”

Bar Philosophy

?Frank Jones is first and foremost an artist.? He studied at the Corcoran College of Art and naturally has the creative hardware to improvise and inspire at any given moment.? His foundation as an artist explains his natural talent behind the bar and his ability to far exceed the status quo. Frank is no rookie when it comes to interpreting a guest’s request.? He can read between the lines and match a guest’s expectations with ease. The thing that inspires Frank the most is the guest.

“Every now and then a guest will come in with a ridiculous request and I have to stretch myself. I usually come up with something I am happy with and impressed with that I initially didn’t except to work at all.”

Frank Jones is a minimalist when it comes to cocktails.? As taught by the respected John Harris, “If you can’t say what you want to say in 3 ounces what are you doing?? Any flavor you want to express can and should be done in 3 ounces.? There should not be an over complication of flavor. If you cannot do that in 3 ounces, you should probably go back to the drawing board.”?

However, despite Frank’s minimalist approach to cocktails, his personal style is far from this.? Frank’s shoe collection is a force to be reckoned with and quite impressive. ?My personal favorites include a pair of white, snake-skinned boots (tip: always make sure to check out his shoes)! ?His style is just another extension of his creative side, exuding genteel sophistication.

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Frank credits his cocktail knowledge today to a host of cocktail trainers he was fortunate enough to work beside in the earlier stages of his career.? His time at PS 7′s introduced him to the craft cocktail world and gave him a foundation to leap from. Gina Chersevani was a major influencer at this time as well as, Chef Peter Smith, who taught Frank how to envision drinks incorporating food aspects. Frank was not much of a cook at this time and this sort of visionary thinking was new territory.? Beyond this technical training it was Rachel Sergi who taught Frank the importance of having fun behind the bar and learning to lean in to work based on your own inspirations.? One such inspiration is Frank?s family, who he will often name cocktails after.? Those close to Frankie know how much he values his family and the deep appreciation he has for their loving, warm support.

Frankie is a rare treasure in DC whose cocktails are unparalleled. ?His humble, unassuming demeanor need not fool you, as he has extraordinary talent. ?Frank Jones has never been out to create a brand or name for himself, but ironically that is just what he has done.? Visit him nightly at the Gibson- I recommend upstairs on Friday or Saturday- at 2009 14th Street NW Washington DC 20009.

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What should you know about the Gibson before visiting?? “The Gibson is not pretentious.? People can come and enjoy things by coming in and enjoying things. Do not come in with an attitude, expecting an attitude.? Don’t assume because we are knowledgeable we are pretentious” (Frank Jones,?General Manager at the Gibson).

**Photos taken by Ashley Schmidt at the Holiday Pop-Up Bazaar at Chubbies in Georgetown on November 14, 2013.?