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!

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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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.?

My first stop, my favorite childhood carnival ride, The Scorpion. My German cousin, Jannik, was not as thrilled as I was about all the spinning and flying through the air, but I could not be happier. We also got a great view of the entire Tiergarten grounds on this ride!

Then, we headed to the oldest beer house in Germany, “the Altes Brauhaus”. ?Here we started with one of Munich’s favorite and highest quality beers- the Paulaner Weissbier. I noted at this outdoor drinking porch some of the greatest lederhosen outfits were on display.

Next we visited the Hacker Festtzelt for some delicious and authentic German food (bratwurst, half chickens and of course potatoes and sauerkraut). We also stated drinking bigger volumes of beer served in classic bier steins. “Prost!”

Finally we made our way to one of the most sought after tents for twenty something year olds….the Sch?tzen Festzelt. This tent had an elaborately decorated ceiling. Thick green and yellow satin ribbons were strung in loops covering the entire ceiling, dipping in between the rafters. Enormous, circular wooden chandeliers hung throughout the tent wrapped in tree garland and glistening ornaments. It was a whimsical environment inviting all to come play. Elongated, wooden picnic benches filled the tent providing seating with eating, drinking, laughing and singing Germans a top. The environment was warm and friendly. Anyone could gather a sense of the joyousness of the occasion upon first entrance into the tent. My favorite activity besides sligning my beer stein around (do not underestimate the weight of these glasses), was singing in chorus with the entire five-hundred persons in the tent. A large stage at the center of this tent amplified German and American songs everyone knew and sang loudly along to.

First order up: Radlers. These also came in big bier steins and were half beer, half lemonade and sprite mixtures. Next, we headed to a more hidden shot bar at the back of the tent as shots are sold seperately. The Germans love their J?germeister as much as Americans love lemon drops and red headed sluts, but I was also surprised how many mixed shots were on the menu in addition to amaros and herbal liquors.

Needless to say this experience was one of the best in the partying realm I have ever been a part of. The cultural fluidity of song, conversation and dress was magical to be a part of. The evening ended with everyone lighting sparklers and singing a final song. It was a drama free evening (hard to imagine when this amount of beer was being consumed) and it was a night full of good-hearted fun and folksong singing. I had such a good time, I am already planning another rendezvous in 2015 with all my German cousins. I leave you with a couple of must know phrases for your visit to Oktoberfest:

?First-Up: Interview with Devin Gong

Bartender, MiniBar

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??The best cocktails are the ones you can drink over and over again, at many different places and from many different bartenders.?? -Devin Gong?

Power Interview with Devin Gong:

How many years have you been bartending?

?Four.?

The best bars are comfortable.

?The best drinks don?t necessarily make the best bar.? The best bars are the ones you hang out with friends at, get drunk and have fun. If they serve great cocktails, awesome, but beer-a miller light-and some shots is still always a good time.?

Best part of being a bartender your guest can enjoy themselves and you can disappear.

Worst part of being a bartender over-served guests.

Best hangover cure: Fernet.

Beer before liquor why can’t you have beer and liquor?

What do you drink on your nights off?

?I go to the closest place that will serve me a beer and a shot.?

Favorite spirit??

?American Bourbon, Jim Beam.?

How do you feel about the term ?mixologist??

?Terrible.? I think you are separating your profession from your profession.?

What brought you into the craft cocktail world??

?I drank a lot. I drink a lot of different things and have always been interested in different things. I got a job through a friend at Dim Sum in DC when it first opened and then quit and went to Founding Farmers.? The rest is history.?

Best bar joke. ?I don’t tell jokes.

Your life advice.

?When one thing is abundantly clear the opposite is true.?

What is your greatest talent you offer to MiniBar?

?Production.?? I asked Devin to explain further?.

“Setting up the bar, organizing orders, cocktail menu design and all the logistics behind the bar.?

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?Bar Philosophy:

Devin defined his philosophy on bars as the underpinning idea behind what an ideal bar should be and how bars should behave. How should bartenders behave behind the bar and what is the proper etiquette for bartenders?

People often think of bartending as a creative endeavor, especially craft cocktails.? No doubt, the stresses on originality, creativity and innovation are all part of the art form and no one can deny there is a certain artistic merit to drinks. However, bartending is also a responsibility and people often forget about this part of the trade.

The most impressive drinks are the ones guests are familiar with. Devin compared his approach to making craft cocktails to French cooking.? In French cooking, you start with the basics, learning basic sauces using a minimal amount of ingredients. Devin?s skill in for culinary cocktails began this same way.? His emphasis on knowing the basics before launching into a complex, gastronomy cocktail is clear.

?You aren’t going to make a good rum drink if you don’t know how to make a daiquiri.? A bartender needs to make a sour first before adding berries to anything.?

Devin reiterated that artisanal cocktails do not have to be overly complicated.? Sometimes a small technical change is all you need, as in French cooking-a little tarragon added to hollandaise sauce makes a b?arnaise sauce, but first you need to be able to make a hollandaise sauce.? This is why upon visiting Devin you may start off with a classic Manhattan, but end with a liquid nitrogen caipirinha.

This is why I love Devin as a craft cocktail bartender. His meticulous attention to detail always makes for a perfectly, balanced drink.? His thoughtfulness coupled with a deep understanding of the history and artistic form behind the cocktail shines forth in every inspiration I am lucky enough to try. ?Not only does his impressive speed under fire make him one of the fastest bartenders in the city, but with his speed, he does not sacrifice quality of the drink or character of the overall drink profile. Need I say more?? Visit him nightly at 855 E Street NW | Washington DC 20004.

More details coming on my experience at Minibar with Devin.? What is Minibar? The ultimate culinary, craft cocktail experience.? Minibar serves over 100 different cocktails? incorporating gastronomy techniques.

**Photo 1 and 3, Courtesy of Rob Shore.

How have I infused vermouths in the past? With tea bags! You can use any tea of your choosing- chai, chamomile, apple cinnamon-whatever your hearts desire. Empty the bottle of vermouth into a large bowl and add 3-4 tea bags. Make sure to saturate the tea bags with vermouth and cover bowl. Wait 30 mins and try the vermouth. Repeat until desired taste is achieved.

My favorite vermouth infusion in the past has been with Taylor’s Lapsang Souchong tea and Dolin’s Sweet Vermouth. Lapsang Souchong tea has a rich, smoky flavor reminiscent of mezcal and Islay scotches. This tea is delightful on its own, but when added to sweet vermouth is given a much richer, velvety quality. This sweet vermouth infusion could easily spice up a manhattan, but I created this infusion for a cocktail of mine-”Diep Dynasty”. I used Diep 9′s Genever, lemon juice, the infused sweet vermouth and a ginger-pepper simple syrup. Delicious! Good luck now on your own creations and I hope you found this cocktail tip helpful.

What were the whiskies I was able to try?? Here?s a glimpse:

From Canada, I tasted Still Waters Distillery, Stalk and Barrel single malt whisky.? This comes out of Ontario and is Still Waters and Ontario?s first single malt whisky to be distilled, bottled and aged in Ontario.? It was released on April 27, 2013.? My thoughts:? At 46%ABV and aged only 4 years, I would say this whisky is a bit young and should be kept in the barrel longer.? I caught some fruity notes but the overall flavor was short-lived and dropped off quickly leaving a bit of a burn.

From Australia, I tasted Sullivans Cove double cask single malt whisky aged in American and French Oak barrels. ?This Tasmania distillery was not allowed to distill until 1921 and has come up quickly on the international market.? Bottled at 40% ABV this whisky was a lot creamier than the first and had a slight hint of honey.? I liked this whisky much more than the first, but again the flavors faded quickly and overall too light for my liking.

From Scotland, I tasted Glenglassaugh?s Evolution, a limited release of 6,000 bottles which has been matured in ex-bourbon casks from the Tennessee distillery George Dickle. Glenglassaugh has an interesting history.? Located on the east Highland coasts of Scotland it was closed on and off for a total of 66 years before re-opening for the fourth time in 2008.? This revived distillery is on the right track and at 57.2% ABV this scotch had more flavor to offer.

From India, I tasted Amrut?s Fusion single malt whsikey.? I love the peat flavor in whisky so I was more partial to the flavor profile of this whisky.? This is a vatting of a 75% Amrut single malt and 25% Amrut peated malt whisky.? Once the two whiskies have been added together they are aged for an additional six-nine months. To me this whisky had an earthy, mineral taste and the peat flavor very moderate.? I liked a taste but am not sure I would drink a whole glass given other options.

From England, I tasted St. George?s Distillery English Company peated single malt.? What a delicious surprise here!? I have loved most St. George products, especially their gins, but with whiskey I was skeptical.? Non-chill filtered and bottled at 46% ABV I was surprised how strong the peated flavor and overall mouth feel of this whisky presented itself.? I highly recommended this whisky.

And lastly from Scotland again, I tasted a Blackadder Raw Cask Bunnahabhain ?Moine? heavily peated and aged 6 years.? Of course this was my favorite!? Blackadder, one of the best independent bottling companies of Scotland, is a true love of mine.? I am never disappointed by their products as they are quality through and through.? Check out their story here.? The mouth feel of this whisky was distinguishable from the rest, a bit leathery and richer.? The lingering peat smoke unveiled layers of flavor.

And of course no Jack Rose Dining Saloon experience could be complete without toasting to the scotch consultant of the East Coast, the one-and-only, Harvey Fry.? This man is a legend and if you love whiskey, a person you must seek out.

(Photo: left to right: Amy Alabaster, co-worker of mine, Harvey Fry, scotch consultant of Jack Rose Dining Saloon, and me)

I can remember clearly the first time I had an Ardbeg scotch.? I was with a few friends at Jack Rose Dining Saloon-which happens to be the largest whiskey selection in the country offering over 1,600 different bottles.? I asked the bartender, ?Could you pour me a few different scotches for the boys and one for me that will definitely blow my mind??? Little did I know what was about to ensue. Guess which scotch blew my mind?? Ardbeg 10 year.? And this is when the love affair began.

Ardbeg is a scotch you will taste and never forget.? Whether you like the heavily peated scotches is one question, but I guarantee you will not forget the experience.? Ardbeg is a great scotch to teach beginners what the term ?peaty? is all about.? If you don?t know what peaty means, just smell a dram of Ardbeg 10 year and then from that point forward you will grasp the concept.

I often describe Ardbeg 10 year?s peat flavor as a rich cigar smoke mixed with an open-door bon fire.? As you swallow, the burn is fierce, but the best part comes as the flavors linger for minutes afterwards.? Even the nose on an Ardbeg scotch is unforgettable.? Some patrons swear it burns your nose hairs, but I always tell patrons to breathe in slower!

Ardbeg Committee=Ardbeg Day

Another great thing to know about Ardbeg scotch is how loyal they are to fans.? They have an Ardbeg Committee with worldwide membership of over 50,000.? You can sign-up online and it?s free!? Once you have joined, the Committee will send you a welcome package all the way from Scotland.? However, the best part of the Committee is Ardbeg Day.

Ardbeg Day happens once a year and is on the final Saturday of the Islay (pronounced ?eye-laah?) Whisky Festival (end of May or start of June).? Islay is the island on which Ardbeg is made and many other peaty varieties of scotch.? On Ardbeg Day, Ardbeg launches a special committee bottling of Ardbeg worldwide.? Every year is something different and committee members around the world can join in on the festivities.? Ardbeg hosts parties in cities around the world offering members tastings of the new release. ?This year Ardbog Day happened and I attended at A&D bar in Washington DC.

Ardbog Day

So what did I think of this year?s release?? It was delicious and I was a big fan!? Ardbog is matured for ten years in traditional American oak ex-bourbon barrels and then aged further in rare ex-Spanish Manzanilla sherry butts. ?It is non chill-filtered and bottled at 52.1% ABV. ?I approve of the proof but the best part for me was the sherry aging in combination with the heavily peated flavor.

My personal favorite scotch is Ardbeg Uigeadail and Ardbog was reminiscent of this. I really enjoyed the subtle sweetness in flavor of Ardbog.? It is a wonderful edition for the summer months when scotch lovers may be looking for something peaty, sweet and a little on the lighter side.? Is Ardbog going to replace Arbeg Uigeadail as my favorite scotch?? Not a chance, but this special release gets two thumbs up for sherry aging maturation and is a must try for all Ardbeg lovers.

**Picture Credits and Details: Picture 1 ;??Ardbog dram, photo courtesy of Anthony Rivera. Picture 2; Ardbog Welcome Banner outside of A&D June 2013. ?Picture 3; Arleigh, bartender and Harvey Frey, Scotch Consultant both representing Jack Rose Dining Saloon at Ardbog Day. Picture 4; ?Ardbog Tasting Table at the event.

So where to begin reading? Begin by buying David Broom?s book, The World Atlas of Whisky: More Than 350 Expressions Tasted – More Than 150 Distilleries Explored. Not only is this a beautiful coffee table book, but this is the one-stop shop for understanding the whisky world. Do you know who David Broom is? If not check out his biography and a class he offers online here.

The above resources have been instrumental to my personal whiskey journey and I hope you will find them helpful as well. One last tip: as you start reading about the various whiskey flavor profiles, never underestimate your own taste palette! Keep tasting and taking notes along the way and you yourself will quickly become an expert. Good luck with your reads and please feel free to share other materials you find helpful here as well.