Publik Spot Light; Pim's Pimp Cup, #1 Baby

Whats this post about you might ask?! Its about a little thing called Pimm's #1! A little number we brought over from across the pond!

The Pimm’s Cup’s cocktail origins date back to 1832, when London oyster bar owner James Pimm started offering guests a gin-based beverage containing quinine and a secret blend of spices. The elixir was dubbed as a digestion aid, and served to patrons in small tankards known as “No. 1 Cups”. The drink’s popularity quickly grew, and by the end of the 19th century it was ubiquitous all over the United Kingdom. The first Pimm’s bar opened at the 1971 Wimbledon tournament, and today over 80,000 pints of Pimm’s and lemonade are sold there to spectators each year. (The other de rigueur beverage at the renowned tennis championships, by the way, is Champagne. Not too shabby either.)

Its sprightly, striking garnish is an integral part of a well-made Pimm’s Cup. Purists wouldn’t dare use anything except mint, cucumber, strawberries and apples—in a word, only ingredients that are available in Britain. The classic recipe calls for one part Pimm’s to two parts lemonade—the Brits’ version is clear and carbonated, and if you can’t find it, you can substitute lemon lime soda. Modern variations endlessly tinker with the classic recipe, replacing the lemonade with ginger beer or tonic, and departing from the classic topper to decorate the glass with orange twists, pineapple slices or passion fruit. Any way it’s mixed, the fizzy, tea-hued sip is served with ice in a tall glass and artfully garnished.

HOT HOT HOT ATLANTA!

Hotlanta Hot sauce finally makes its way to Publik Draft House, I actually came across this little number while having lunch at one of my favorite local BBQ joints. Already being a fan of all things Georgian this couldn't be a better fit in my restaurant. Hotlanta is a labor of love for these guys! Lets hear it for the little guys! Th...is fruity, garlicy hot sauce is very reminiscent of Choula or similar Mexican hot sauces. The best part...? Its made with Peaches!! I invite you guys to drop in on Monday nights TACO NIGHT!!! and give it a whirl! You wont be disappointed!

Publik Spotlight; Pernod Absinthe Superiore

PERNOD ABSINTHE

product of France shhh!!!

With the absinthe ban now lifted in the United States, the 19th-century classic returns to these shores under the Pernod Fils brand name. This small-batch spirit shows best as an aperitif before dinner (properly known in Paris as l'heure verte, or the green hour) to awaken the senses and whet the appetite.

Pernod Absinthe, made from a variety of plants, including the famous wormwood, became the source of inspiration and legend to many painters, writers and poets and enjoyed immense popularity both in France and throughout 19th century Europe. Banned in 1915, Absinthe is finally legally available, and the infamous "Green Fairy" deserves a rightful place in your liquor cabinet.

Inspired by the original Swiss recipe, Enjoy it in the traditional way, by adding water poured onto a sugar lump, or simply diluted with iced water. Or heck do it Czech style and dip, and lite the cube on fire! yeah that will show em'! Pernod is no joke its like 68% alcoholic goodness its gets in your head and stays there! I limit two per customer for that very reason! This aint Fear and Loathing Atlanta edition!

Here at Publik we love Absinthe like its our job! We love the stuff! We currently sell four distinct brands of Absinthe; Pernod(french), Mata Hari (Austria), Kubler (Swiss), RED (Kentucky). We also import the authentic sucre sugar cubes from the absinthe museum in New Orleans so yeah buddy we know our stuff... So next time your in our hood pull up a stool and sit a spell, drink on an a previously banned spirit and feel good about it!

Publik Spot Light; VIVA LA TEQUILA! VIVA LA ESPOLON!

Here is a quick spotlight on some new spirits we recently added on board;
Espolon Tequila Family!

Espolon Reposado Tequila - The harmonious bouquet and brilliant golden color are due to the attentive and painstaking production process of Espolon Reposado Tequila. With Tequila aging in mind, white-oak barrels have been carefully designed and constructed to house the spirit for six months, giving it a balance of agave and mild wood flavor.

El Espolon Silver Tequila - The dedicated smoothness and exquisite bouquet of the Espolon Silver Tequila recalls the memory of the characteristic agave aromas from which the spirit is made. It is filtered before bottling so that the clean, clear taste of our Tequila can be fully enjoyed by aficionados who crave the true original taste of premium agave.

A History on the name "Espolon" and Mexico in general!

Hernando Cortés captured the Aztec capital of Tenochititlan, as its people were conquered and Mexico City was built in its place. As illustrated in this 19th century inspired label, Guadalupe and Rosarita reveled in the markets of this new metropolis, yet a pair of devilishly toothy grins hinted at their true intentions. Driven by a passion for Aztec civilization—as their spirits had once played a role in this complex culture—our couple schemed to infuse elements of Aztec culture into every market in the country. Guided by Ramón the Rooster, they vowed that generations would benefit from this fallen society’s impressive achievements.

We let these bad boys go at $6.50 a shot come git it!!!

A life of service

Ich bein ein COCKTAIL?!

I thought I might take a break from talking about beer, spirits and food to add more of a personal post this blog around. This subject matter of this post being very near and dear to my heart, the title being "A life in service."

Now I know what your thinking my fellow blog reader just what is this post about? Well I thought Id shed a little light on the service industry or more accurately a career in such. Very rarely do I think people actively choose this career path, its more like something you kind of fall into. People romanticize bartenders, due to popular culture references a such as this vintage German movie poster to my left, which was supposed to ultimately be called: "Cocktails; A Journey into the Wide, Wide, World of bad 80's hair-cuts."

What you may not know about is the long hours, the temptation of constant vice, and the ever present search for a tip that some nights just might not ever come.

Being behind the bar really is a young man's game, and often doesn't to lead to much more besides a better choice of shifts. On the bright side working in this industry I have met some of the craziest people from musicians, movie stars, to politicians. A short list; Sting, the guys in Cold Play, Rage Against the Machine, Mini-Me AKA Vern Troyer, Kobe Bryant, John Stamos, Lawrence Fishburne to name a few. Hell Ive even paid for a lap dance for Alan Thicke! (The dad from growing pains), memories of doing Car-bombs with Jerod from subway then leaving him with a $200 dollar bar tab are memories I will always take with me. Sitting in a cubical working in an office I would have never had these experiences, which is ultimatly why I chose this life. Its ever changing ever challenging each day bringing new experiences. I never know whose going to walk through that door and sit across my bar. The key was looking at my job more as a Kraft then some part time gig, taking pride in what I do, being knowledgeable about the products I sell, and coming to peace with the sacrifices Ive had to make along the way. I think such is the way of the world, not to get to philosophical on ye.
-Eric

VODKA!!!

Viggo Mortison drinking Vodka like a
Champion in Eastern Promises

I'm not sure why Ive always had a strong love for vodka, going back some ten years I must have consume untold gallons of the stuff. My girlfriend can a test to this believe me! Its like an old stand-by, when the chips are down I can always count on this colorless-odorless-flavorless gift from our comrades to the East. While vodka is probably the most popular and most consumed alcohol in the wide wide world of liquor it is far from being a spirit most people enjoy just on its own. Now I know what your thinking, "What about dirty vodka martinis, that's just vodka in a glass right?" THE PRICE IS WRONG bitch. First of all lets break this cocktail down a bit.

Break Down 1; Its chilled. People do this to kill the back bite of the alcohol, a burn that a lot of tried and true aged scotch drinks seem to seek out. If you don't believe me drink a saught after scotch called "Laphroaig" and then come talk to me.

Break Down 2; The Olive Juice (Dirty) adage, Again something people add to the vodka martini to cut the, or in some cases add to, the flavor of the vodka itself.

Break Down 3; Vermouth... What Vermouth?

Let me break it down for you even further on the LOW LOW, Vodka is easy to make, most batches don't take more than a couple weeks to mature. The KEY to a good vodka is the how many time the item is distilled and what the water source is THAT'S IT!

Now I caution you, the more you distill vodka the smoother it will become, however you will loose certain long sought after flavor notes, such as white pepper, faint vanilla. BELIEVE ME those notes are there, they are just not all up in your junk like Gin or some smokey Bourbon. If I was to place in front of you two vodkas; a top shelf and some rot-gut well vodka 9 times outa 10 you wont know the difference. IN FACT a lot of shady bars and restaurants know this and simply marry that bottle of SKOL into your Grey Goose! Shameless I know... ah ahem...

While many would argue TRUE vodka is odorless and colorless (In fact its illegal in Europe to call something vodka unless it is!) this is not always true, and please don't misconstrue this with the flavored-vodkas you kids are all hopped up on these days!

I know what your thinking;

"Eric, after all this exposition how do you take it? You douche."

Well I'm glad you asked, er I asked myself to ask... er whatever...

I sip it, or simply shoot it down neat, room temperature. Whats funny is I never was told how to drink vodka I just thought it the most appropriate way to do so. I still get funny looks in bars when I order it neat. Its just what I like man, Chrst I don't bad mouth you kids for drinking a certain German licorice flavored Pepto Bismal... *cough* Jager *cough* ahem.

They go Banana's for the stuff in eastern Europe, hell its part of your rations in the Russian military to this DAY. And on a final note it doesn't really matter from what the vodka is made, albeit potatoes or grain, its all starch it all breaks down the same. I KNOW already I'm going to get emails about this but seriously its true. While I like Chopin, Ill drink my Stoli and Tito's Hand-made vodka all the same.

I love the stuff! I just have to be careful not to love the stuff too much or this happens;

Viggo Mortison later that day fighting dudes naked with a carpet knife

Thats right drunk naked knife Fight...

-Eric

Chartreuse or: How I Learned to Stop Worrying and Love the Herbal Liqueur.

Hello gang I guess for those of you who don't know who I am let me start by introducing myself, my name is Eric Alsandor and I am one of the operational managers over at Publik. I havnt had a chance to blog on this here blog-a-majig so I thought now was a good time to start... that and I finally ferreted out the password to this blogger account from Eddie heh heh, er ahem.

I guess I'm more known for my wit and not my grammar so please bare with me, I ingested a lot of artificial sweeter as a child.

CHARTREUSE

I love this crazy liqueur I love the history, I love the color, I love the taste, hell I even love the crazy wack-a-do monks that make the stuff! YEAH that's right I said monks, FRENCH monks, from La Grange. For nearly 300 years Carthusian Monks, also known internationally as the Order of St. Bruno have been producing the stuff locally incidentally being blitz outa their minds. Being celibate doesn't mean you cant bro down with your fellow monks. Not one monk has the whole recipe its actually a closely guarded secret shared among three of the orders senior monks. Whats even more interesting is that followers of this order all have taken a vow of silence to protect the formula! Dude I want to party with these guys, albeit a quite party!

(over 130+ herbs, you thought Colonel Sanders was bad!).

My personal connection to this product comes from living in a world of Walmarts and Waffle Houses, a contemporary sterile place which is modern America. Its things like this "Green Magic Elixir" that seems to transport me back in time... er maybe that's just the herb saint talking.
Some of the craziest wild-n-out moments in my life have been off this stuff and I'm what you call a professional carouser of sorts. Next time your in the shop skip the amateur stuff like Jaeger and ask any of my guys for this fine product. Just a word to the wise don't try and smell it just take it down, and prepare to smell a little like Christmas. Cryptic I know, but you'll thank me!

Claim to fame, the only liqueur so fine they named a color after it!