Our menus for Free Press Summer Fest are finally put together. As you’ll see, we are combining Anvil’s classic, fresh approach to cocktails with the light-hearted nature of one badass music festival. We are hearing rumors of Summer Fest having more than 40,000 people in attendance both days – that’s a lot of freaking drinks! If you’re anywhere near Houston, you need to get a ticket now – opt for what the Free Press guys are calling the “Fancy Pants” ticket so we can serve you all of our Anvil drinks and food from our beer bar Hay Merchant (otherwise, we’ll only be able to serve you frozen drinks and juleps). More information about how we got involved with this craziness can be found here, and you can read more about the music (Willie Nelson, Snoop Dogg, etc.) on the Free Press’ page. We will be serving drinks in four locations/ways:

- 2 “Fancy Pants” Tents: Two huge air-conditioned tents available to those who opted for this special ticket type.

-Anvil’s Daiquiri Factory: A nod to the legendary frozen drink bar that preceded Anvil in our current location for about two decades. All of our frozen drinks will have fresh juice however…slight change from the original bar. This will be open to the public!!! And don’t even tell me the original Daiquiri Factory logo graphic at the top of this page isn’t the coolest thing you’ve ever seen.

-10 Mint Julep Carts: Yes, we’ll be doing mint julep service out of Mexican Paleta Carts. This may the best Tex-Mex combo of all time.

Ok, back to work…busiest week of my life. This is going to be freaking awesome! Why are we doing all of this? I have no idea…why not? Let’s see how far we can take this cocktail idea.

A great cocktail menu, like a great cocktail bar, should reflect the region of the country where it is from, not some broader national movement dubbed “classic” or some other generic term. I want to drink different cocktails in Seattle in the Fall than I do in Atlanta in the Summer. It’s a simple thought, but one that seems lost in some ways with a broader international cocktail movement that, at times, seems focused on cloning over creativity. If you want to read more about my thoughts on Summer cocktails and why we are doing this every year from this point, check out last year’s Summer of the Soutb post.

Alright y’all – cheers! Enjoy the Summer of the South or whatever suits wherever you call home.

Anyone familiar with Anvil or myself knows that I detest the uppity attitude that has accompanied today’s cocktail movement. Sure, over the last decade or so, the early modern cocktail bars that often favored restricted access and emphasizing a privileged perspective on cocktails did those of currently in the movement a great favor by paving the road. Unfortunately, this attitude has permeated so much of the global cocktail scene that a backlash is imminent, and I have my doubts about the longevity of the movement. The ongoing popularity of these concepts is ill-advised, yet these bar types are perpetuated by “consultants” who lack a basic understanding of the drastically different markets in which they attempt to establish the latest reincarnation of their beloved “speakeasy”. These concepts, frankly, seem displaced in cities outside of a few that have extremely elevated dining scenes that are more accustomed to reservation-based, elevated service – i.e. New York, Chicago, and maybe a few others.

When we opened Anvil Bar & Refuge in March, 2009, I had never been to another major cocktail bar. I constantly wondered if we were doing things “the right way”. After finally getting to a point where I was able to travel a bit and not fear the bar would burn to the ground without me, I visited over 200 cocktail bars, and I have found that the very best develop cocktail programs that meld seamlessly with their specific city or neighborhood. As native Houstonians, we opened a bar that reflected the city we’ve always called home. And in our city, we value hospitality and access just as much as a mean julep. My favorite bars around the country have done the same in their cities.

Perhaps, my lack of a formal background in cocktails is the reason I think anything is possible. When someone asks me if we can realistically serve 30,000 people cocktails in one day with fresh juice, at a ridiculously high standard, in temporary setups in the middle of what is normal a facility-less park along Buffalo Bayou, I think WHY THE HELL NOT!?! It can be done, but to make it happen, one has to be willing to think outside of the box and forget the dogma associated with today’s cocktails.

As we work through this project, I’ll update you on how we plan to accomplish serving this feat outdoors with…don’t forget about this little part…an estimated Houston temperature in excess of 100 degrees. Stay tuned to this blog, which I promise to update more frequently as this project continues, to watch the ultimate example of why well-made cocktails don’t belong in a handful of bars. MIXOLOGY IS A MYTH…it’s time to move on. Y’all have fun with the liquid nitrogen and dark curtains; we’re going to make a ton of people happy serving kickass cocktails.

Here’s a preview of what’s to come:

- We’re establishing two bar areas the Free Press guys call “The Fancy Pants” areas. They will each execute a cocktail menu with 6-10 drinks in addition to regular bar service.

- We’ll have another domed bar area that will feature a specific bar theme and cocktails that reflect that theme. (And you thought pop-up bars were just names for events conducted by displaced bartenders, this dome actually pops-up.)

- We will also have two other small satellite bars in the park for people walking throughout the event space. These bars will serve 3-4 cocktails.

- Best of all, we’re going to have 10 mint juleps carts and 2 mint juleps tricycles moving throughout the event serving juleps to everyone trying to fight the heat and have a good time. Yes, we said MINT JULEP TRICYCLES…

A NOTE TO FREE PRESS HOUSTON:
I can’t tell you what a special opportunity it is to get to work with the Free Press on this event. The vision and execution it takes to see an empty field and envision a festival that now draws Willie Nelson, Snoop Dogg, and so many others is incredible. We need more folks like you who aren’t afraid to pursue dreams in this city and remind people why Houston is such a special place. We live in a city that has remained relatively identity-less for decades…let’s keep changing that!

Sometime last July, while changing a keg in Anvil’s walk-in, I was presented with the chance of a lifetime by my boss and mentor, Bobby Heugel – to go to Kentucky, attend a private barrel tasting and select whiskey to bring back to the state. You may remember, about a year ago, when Bobby and Kevin selected a single barrel to be bottled and shipped to the Houston market. A few of those limited “Anvil Selection” bottles even made their way onto backbars around the city.  What I didn’t realize that day in the walk in, was that this year, the scope of the project had quadrupled, and I would be visiting the historic Buffalo Trace distillery with four of Texas’ leading barmen- Dallas’ Michael Martensen of Cedars Social, San Antonio’s Jeret Peña of Esquire Tavern, Austin’s David Alan of Tipsy Texan and USBG Austin president and Bill Norris of Alamo Drafthouse and the High Ball.  Over the following weeks, details of the trip became clearer, yet I was still unprepared for the life-changing day that lay ahead.

Our group spent the first night exploring “Derby City’s” gastronomic offerings.  The next day we woke early at Louisville’s Hotel 21C, grabbed coffee at the breakfast bar, then hit the road.  Okay full disclosure: they rose early, and I slept in a little, to be awakened by the repeated calls from the front desk.  Yes, I was “that guy.”  The hour or so drive to the distillery gave me plenty of time to clear my head and gather my thoughts as I snapped pictures of the beautiful rolling hills and antique, rust-hued ‘truss’ style bridges that span the valleys.  Upon our arrival at the Nation’s oldest distillery, I was instantly confronted by over two hundred years of bourbon history along with that sweet, chewy aroma provided by the Angel’s share emanating from the aging warehouses that litter the small city of a distillery. (I can still almost taste the air as it was that morning, sitting now, three months later in muggy Houston, in front of my computer).  We were rapidly whisked away on an insider’s tour of the highest order which led us through bonded warehouses, bottling lines, the distillery and on to the “lab” and tasting room.  At the tasting room, we met the guys who, arguably, have the best job in the spirits biz- sit around, taste whiskey all day and get paid for it.  Those same guys let us see what that job was like, as we tasted our way through the prized Buffalo Trace Antique Collection and any and every experimental bourbon that they had on their shelves.  It was quite the palate priming for the tasting that awaited us.

From the lab, we moseyed on over to Bonded Storage BLDG H, where 6 barrels of Buffalo Trace awaited us. These barrels, by the way, were all filled on the same day, aged in the same rick or row, on the same floor, of the same warehouse, for the same length of time, and are in every possible way the same- except for the wood. (That wood by the way, is tightly controlled, meeting Buffalo Traces specific guidelines of being “center ring,” from trees 70 to 80 years old, with a 55 second burn). The glasses were being filled straight from the barrel.  Our strategy, we decided, was to individually work through the tasting silently while taking notes, without discussing our thoughts until we had all finished.   And that’s exactly what we did, but when we finished, the results were astounding.  The group unanimously agreed on barrels I and II as being the all-around best in the room, but that’s where the harmony ceased.  Bill was in love with Barrel III, and did his best to persuade us to enjoy this “delicate old lady of a whiskey,” while Martensen and myself were really digging the versatile balance of barrel IV, and so on.  This part of the selection process was easily the most exhilarating and educational, as we each went back through the whiskeys, scribbling away on our notepads, while engaging in friendly argument.  It was so amazing to see the variance in these whiskeys that were, in every way the same, except for the wood.  Even more dazing, was the distinction in the palates and preferences of the members of the group.

It really brought me back to basics, and perhaps for the first time in my career, firmly hammered those basics down.  Anyone who has ever attended an organized tasting of any sort will remember being told “you taste what you taste… there are no wrong answers, etc…” and anyone who has even slightly read up on whisk(e)y will remember the part about each barrel being unique, thus the need for blending and so on.  Like the many tasters and readers out there, I firmly believed these ideas to be truths, gospel even; I had just never seen them in action quite the way I did that September morning in Kentucky.  I had always accepted that there was some degree of variation from one whiskey barrel to the next, but I had no idea that they could taste like completely different styles altogether, some tasting older, some younger, etc.  For example, if I were to blind taste selections I and II today, I would tell you that selection I was probably a wheated bourbon with ten to twelve years of age and that selection II was definitely a younger rye whiskey in the four to six year range.  Neither of these would be correct (regarding the style and age).  Conversely, any of the members of this group, or any of my coworkers at Anvil, could taste those two expressions, have totally different first impressions and be entirely correct (as to what they actually taste.)

After it was all over, we selected four barrels.  And guess what?  They’re here!  The barrels were individually bottled, divvied up and shipped out to the four participating markets: Houston, San Antonio, Austin and Dallas, and can be found at Anvil Bar & Refuge, Esquire Tavern, The HighBall, and Cedar’s Social respectively. They are also available at the following retailers (listed below).   A few notes from the tasting:

Selection I (barrel 285): Nose full of cinnamon and allspice; creamy buttery body, with soft butterscotch and caramel notes followed by light notes of stone fruit.  Very well balanced.

Selection II (barrel 273)  Caramel, green vegetables and young fruit in the nose; dry, spicy, rye forward and hot through the palate; finishes hot with caramel and toffee notes.

Selection III (barrel274): Tobacco and sawdust on the nose; soft fruit notes raisins and dried apricots augmented by a mellow rye

spice dominate the palate; with a silky, lightly peppery finish.

Selection IV (barrel276): By far the lightest, most delicate of the four.  Notes of brown sugar and honey are intermingled with elegant, subtle spice notes, followed by a gentle and creamy finish.

So stop on by the bar, order a flight and decide for yourself what your favorite expression is.  This juice won’t be around forever and it is the only release I’m familiar with that features near sequential single barrel expressions.  Flights are available and are very reasonably priced.  Cheers!

Houston Wine Merchant
2646 South Shepherd Drive
Houston, TX 77098-1534
(713) 524-3397

Austin Wine Merchant
512 West Sixth Street
Austin, Texas 78701
(512) 499-0512

Dons & Bens
10903 Industry Dr.
San Antonio, TX 78217
(210) 646-9992

Centennial Fine Wine and Spirits
8123 Preston Road
Dallas, TX 75225
(214) 361-6697

NOTE: Those of you from who aren’t from Houston will probably want to ignore this post. OR, you might to read it and realize how lucky you are to live in another city that likely understands urban planning better than ours. Recently, we’ve had to form an organization called OKRA – An Organized Kooperative for Restaurant Affairs to defend ourselves against the ongoing pressures of City policies. We’ve got some other great ideas planned such as a non-profit bar we plan to operate and seasonal food festivals, but for now we’re focused on resisting increases to minimum parking standards. Please excuse this blog’s temporary political turn as we have yet to finish OKRA’s website, and there is a major Planning Commission Meeting tomorrow. Here is the letter we sent to the City of Houston Planning Commission today; all we request is more time to generate the best possible solution.

December 7, 2011

Dear City of Houston Planning Commission:

Prior to tomorrow’s discussion of the Off-Street Parking Ordinance, those of us at OKRA, an Organized Kooperative on Restaurant Affairs, would like to take an opportunity to encourage the Planning Commission to better investigate the relevant issues surrounding this proposal before voting to pass the ordinance onto the City Council. During last week’s Commission meeting, we found it somewhat ironic that Planning and Development Director Gafrick chose to explain the process to those of us in the audience by using a culinary analogy: “This is kind of how we make sausage here at the City…the Planning Commission tries to give [City] Council their best thoughts and what they think makes sense after receiving public comment”. We happen to know a thing or two about making sausage, and the first lesson one is taught about this process is when you rush the process, all you do is break the casing and make a huge mess.

During the Public Hearing, the Planning Commission asked that we generate solutions, not only criticism addressing the proposed Ordinance. We spent a significant amount of time crafting specific solutions, most of which have been generalized in Commission discussions and not fully considered for incorporation into the ordinance. Specifically, OKRA’s proposal for a three-tiered structure to restaurant and bar parking restrictions was discussed only in the context of free-standing buildings below 2,000 square feet. Unfortunately, this would apply to virtually no available spaces in the City of Houston. Several of our members have been looking for a location that would match those specific requirements for up to three years. They simply do not exist, and this concession towards a tiered approach only amounts to a polite gesture, not an actual consideration of the challenges we face as an industry. Yes, a tiered approach does require more thought, effort, and administration, but the role of municipal government is to pursue courses that best aid local citizens, not to choose what is most convenient for the bureaucratic process. As it stands currently, we find the efforts regarding the Ordinance to be well-intended, but grossly inadequate.

The major problem with the current sausage is consistency, and there’s nothing we find more offensive than mushy sausage. Director Gafrick and others have told us throughout this process that the goal of the Commission and Staff was to find a balanced solution to the problems caused by on-street parking. There is no balance in the current proposal. Our industry only suffers from these proposals, and despite the opportunity to do so, no compromises have been made that would address the concerns of both residents and independent operators.

Metro currently has over $2 billion under construction in transit investment. The fact that increasing minimum parking standards will negatively impact the use of mass transit and urban density represents a glaring contradiction in city planning initiatives, the primary responsibility of the Commission. Additionally, not one person seems willing to discuss the fact that increasing minimum parking standards for bars is going to increase DUI-related fatality rates.

We request that you do better than Oscar Meyer. We feel that our extensive efforts to engage the democratic process that regulates our city is not complete and more consideration of our perspectives need to be undertaken by Planning Commissioners. We may be new to this process, but that doesn’t mean we don’t know how to make a mean link of sausage if given the opportunity.

Sincerely,

OKRA – An Organized Kooperative on Restaurant Affairs

GIN SELECTIONS:
Pliny’s Tonic: Gin, Lime, Cucumber, Mint, Habanero Tincture
Leyden Jar: Genever, Pimms No. 1, Pineau des Charentes, Cane Vinegar, Raisin
The Symposium: Two Old Toms Gins, Bonal, Becherovka, Cherry Heering

WHISK(E)Y SELECTIONS:
Tin Pan Alley: Hazelnut-Infused Bourbon, Lime, Orgeat
McAlpin’s Treason: Blended Scotch, Cocchi Americano, Aperol, St. Germain, Orange Bitters
Smoke & Mirrors: Rye, Fernet Branca, Cacao, Lemon, Black Peppercorn, Egg White

R(H)UM SELECTIONS:
Eve’s Downfall: Nicaraguan Rum, Don’s Spices #2, Lemon, Sage, Apple Cider
Jake Leg: Jamaican & Haitian Rum, Absinthe, Mezcal, Peychaud’s & Angostura Bitters
Italian Bootstrap: Virgin Islands Dark Rum, Cynar, Blanc Vermouth, Thyme-Infused Grappa, Mole Bitters
Grackle: Agricole, Lime, Apricot, House Ginger Beer, Peychaud’s Bitters

AGAVE SELECTIONS:
El Hechicero- House Tepache, Tequila, Pineapple, Celery Bitters
The Brave- Mezcal, Sotol, Averna, Curacao, Angostura Bitters

THE REST:
Sweet Potato Milk Punch: Applejack, Sweet Potato, Whole Milk, Cream
Bitter Julep: Campari, Gin, Sugar, Mint

Chris Cusack, the owner of Down House, just called me to have a bar owner to bar owner chat. If you haven’t been to Down House, you should really check it out. The new concept, named after Charles Darwin’s home is a coffee shop, restaurant, and bar in the Heights that somehow manages to execute all three ridiculously well despite being open for something like 37 hours a day.

It has been my experience that Chris’ demeanor as one of the nicest guys on the planet rubs off on his staff. Yesterday, however, Down House was caught in a firestorm after an argument ensued involving a customer, bartender, and manager allegedly revolving around a comment made about me. The incident eventually resulted in the guest being asked to leave – something that happens in restaurants all around the country daily. Katharine Shilcutt wrote about the incident in an attempt to discuss the interesting dynamics restaurants encounter when interacting with guests via social media. The meat of the article: Social media can be a fickle bitch or your best friend. It’s an interesting issue, and something that clearly warrants further discussion. Yet, for some reason, the meat of the article went unnoticed, and all that was chewed on was the fat. I guess that is where all the flavor’s at.

For the record, I don’t care what was said, misinterpreted, or whatever, and I intended to completely ignore this issue all together because, frankly, I have better things to do. Yet after 200ish comments and Chris’ worried and professional late night phone call, I reconsidered. I’d prefer to go to bed, but I feel like somebody needs to say this:

Houston Food Folks: Some of y’all need to chill.

So a relatively new restaurant had a conflict with a guest – ok? Based on yesterday’s reactions, you would think the Down House bussers pulled out AK-47’s killed everybody in the dining room and slapped a baby in the parking lot on the way out. Here’s what’s really is going to happen. The evicted guest will likely never return; Down House would probably prefer it that way. They both will move on and be better without each other. Since this occurred somewhat publically, it makes for an interesting example of social media dynamics. Shouldn’t that be it?

So why the blog post and blatant hypocrisy? I’m not trying to add to the conversation, but as someone who is opening a few concepts later this year, I’m extremely concerned about the disconnect between the action and the reaction. There’s two, maybe three, people involved here; there’s no way this type of negativity is warranted. What about all of the other staff members that work there who depend on steady service to pay their bills? What about how hard Chris had to work to get that place open? What about all the good things that Down House adds to the Heights and the rest of the Houston food scene?

When we wrote the business plan for Anvil, I was 24. I had no clue what I was doing. We practically built the bar by ourselves, slept on the floors, and bankrupted just about everything in our lives – we were really, really stupid. We had no parking because we didn’t think we would need it. We had four bartenders…four. I thought I would be able to work Sundays by myself because I couldn’t imagine Houstonians wanting pretentious cocktails in Montrose. Needless to say, things were rough at first. Yet, somehow, Houston continued to support us. Making mistakes all the way, I’d liked to think we figured things out and have a pretty decent bar today. Yes, it’s too crowded at times, parking still sucks, we sound uppity sometimes because we forget not everybody is a cocktail dork, and it takes too long to get a drink. Sorry. It’s the best we can do; believe me we try every shift. I know Chris does the same, and I feel for him. Regardless of whatever happened on one social-media charged evening, Chris doesn’t deserve to be put through all of this. I know what it is like to work that hard.

I’m not sure if Houston is changing, but I do feel a slight trend towards negativity especially directed at newer concepts. I can assure you that Down House is a hell’uva lot better than we were when we opened Anvil and every bit as good as we are now. Yet, we continue to get overwhelming support, while Down House endures today’s events. Give them a chance; don’t burn them at the stake just yet. I didn’t read any of those comments below Katherine’s article, but I am sure that just like everything else in this city’s online food world, they were all comprised of good intentions because our food community is comprised of good people. The problem is that some don’t understand the weight of their dialogue or the real impact of these good intentions. Positive or negative, supportive or critical, it’s sad that all that will be remembered about this incident is that Down House supposedly has service issues. That’s not fair based on one situation, and I don’t think it’s true at all for that matter. Ask any restaurant professional about how damaging this can be, and they will likely recite the old adage about negative comments being repeated ten times more frequently then positive commentary. It’s a brutal part of the industry. I know those engaging in these discussions are just trying to defend whoever they perceive to be right in this situation, but you’re really just hurting a good concept and those who work for it. That’s an issue that’s far bigger than just a few people and one argument.

Here’s my advice. Instead of spending so much time engaging negative debates or being critics, why not spend just as much energy talking about your favorites foods, places you actually like, or what you’re excited about opening in the future? After all, recreational eating, or devoting an extreme amount of time to pursuing the joys of food and drink, is a hobby. Man, I wouldn’t know what to do if I hated my hobby as much as some of the excessive and ongoing criticisms out their suggest some do. If you think this applies to you, maybe you should take up paragliding instead. I also hear that pottery can be soothing. Perhaps, you can give your wares to other people to eat food out of, and they can only tell you about the good stuff. What a nice symbiotic relationship that would be.

I’m trying to be lighthearted here so I don’t come across too critical. Certainly, I’m not saying this applies to all of you, and I am sure the comments sections of that post are full of Anvil regulars and good friends. Yes, I also know it’s pretty stupid to be critical of your consumer base when you could just leave well enough alone. Most of you are good people, but perhaps taking a step back and making a concentrated effort to focus on more positive dialogue is in order here.

Those of us who are younger and trying to pull off progressive concepts way above our means could really use your support. We are going to also need you to cut us some slack from time to time – even when we really mess up. It’s going to happen. I apologize in advance for potentially screwing up your evening, but I promise if you’ll stick with me, I’ll give you far more memorable ones. I can’t tell you how privileged we feel when you chose to spend your nights off or special occasions in our establishments. Statistically, we likely get less free time than you so we understand how disappointing a bad night out can be, and how rewarding a great night out with friends or loved ones is. Despite all of this, however, one of the biggest factors to helping Houston become everything it can be and more is being tolerant as a newer generation moves through these growing pains. We don’t have twenty years of experience under our belts, but isn’t that what you’re always saying you’re looking for anyway?

I’m not going to touch the details of this apparent hot-button issue. It really isn’t the point I’m trying to make anyway. I’ve been extremely impressed with Down House’s opening, and my personal experiences suggest that there is very little to forgive and countless things to enjoy. I’m simply asking you to treat our new and future restaurants and bars the same way you’ve treated Anvil. I promise they will reward you for your support.

UPDATE:

SAY WHAT??? Did someone really just tell me that Channel 2 picked this story up??? Slow day in Somalia I guess…

Mike’s class is only $40 for the general public, which is still a steal! BUT, if you’re working bartender registered with the United States Bartenders Guild, then your class is free!

This is going to be a lot of fun, and I hope to see as many of you there as possible. If you’re interested in attending, send an e-mail to book your seat now to Mike at mike@houstonusbg.org as soon as possible. To become a registered member of the Houston USBG, please send an e-mail to Claire Sprouse at claire@houstonusbg.org .

On Memorial Day, Anvil Celebrates with a Tasty Line Up of Limited Release Brews from Ranger Creek Brewstillery

RC Owner Mark McDavid and Brew Master Rob Landerman join Anvil’s Kevin Floyd to share their brewing knowledge and a pint [or two]

Anvil to feature the largest selection of RC brews to be tapped in Houston at one time, including multiple side-by-side tastings

Ranger Creek, a combined brewery and whiskey distillery in San Antonio, is one of the newest and most exciting craft brewers to emerge in Texas.  And Houston hasn’t yet tasted the full range of their brewing genius.  But all that will change on Memorial Day, when Kevin Floyd hosts a Ranger Creek tasting event featuring multiple side-by-side tastings to celebrate Memorial Day at Anvil Bar & Refuge.

“I’m excited to have so many of Ranger Creek’s beers available to taste at Anvil at one time.  Ranger Creek’s philosophy to make quality products in small batches by hand mirrors our craft approach to cocktails at Anvil, so it’s a great match for us,” enthuses Anvil partner Kevin Floyd.  “And I know that Anvil’s loyal beer regulars will enjoy meeting Mark and Rob to learn more about their brewing processes and taste some of the limited releases and side-by-sides we are tapping for the holiday.”

Here’s a breakdown of the stellar line-up that will be tapped as the doors open at 4pm:

South Texas Lager

The Ranger Creek guys think San Antonio deserves a craft beer it can call its own, and this is what they came up with… Made in the traditional style of a German Dortmunder-Export, this delicately balanced and refreshing beer is crafted to complement the hot Texas summer.  With earthy, spicy, and herbal hints of German Tettnang hops, the subtly sweet malt flavor and herbal hop character give way to a crisp, dry finish.

Side-by-Side Tasting Opportunities: La Bestia Amaible, Oatmeal Pale Ale and Mesquite Smoked Porter

La Bestia Amaible

Spanish for ‘the beast’ and French for ‘friendly’ in honor of Texas’ French and Mexican heritages, La Bestia Amaible is a traditional Belgian-style dark strong ale.  Crafted with Belgian malts and candi-syrup, along with Texas Hill Country honey and German noble hops, the beer offers a rich, complex nose of deep berry and fig with cinnamon, nutmeg, and black pepper notes, and a full-bodied brew of rich, dark fruit flavors.  Brew Master Rob Landerman has made two barrel-aged versions to compare against the keg in a rare three way side-by-side tasting:

–       a limited release Port-Barrel Aged version, aged for 5 months in a French Oak Port barrel

–       the only cask of the brew that has been aged for 5-months in a French Oak Cabernet barrel

Notes Landerman, “The differences between La Bestia and its barrel-aged versions are both slight and dramatic. The deep fruit character is played off by the wines used, adding more tartness, a deeper berry character, some more acidity, and increased dryness.”

Oatmeal Pale Ale

A second side-by-side features the Oatmeal Pale Ale and a cask-conditioned OPA.  Master Brewer Landerman reports that “We have prepared a firkin of cask-conditioned Oatmeal Pale Ale, our signature American-style Pale Ale made with floor-malted Maris Otter 2-row base malt, malted oats, and American Crystal malt, with US grown Centennial and Citra hops. This firkin has been dry-hopped with Cascade and Centennial whole hops.”

Mesquite Smoked Porter

Ranger Creek Mesquite Smoked Porter is brewed with Texas mesquite house-smoked malt for a special touch of local flavor.  In this side-by-side, compare the keg against a version that has been barrel aged for 6 months in a French Oak Cabernet Barrel from the Texas Hill Country’s Dry Comal Creek winery.  Landerman observes “The Porter is deeply complex, with roasty, smoky, chocolaty characteristics that blend well with the dryness, acidity, and complex berry and fruit character of the Cabernet barrel.”

Thinking that a Ranger Creek brew and a shot of their whiskey would have been fun?  Well, so do we.  We just need to wait for the hard stuff to be ready to sip!  Hopefully, soon!

Zydeco Fiddle - Tom Gin, Lemon, Trinity, Apricot Brandy, Celery Bitters, House Ginger Beer (Photo & Cocktail by Anvil Bartender Alex Gregg)

The Summer of the South has officially begun! Last week Anvil launched what is without a doubt the best cocktail project I’ve ever been a part of – an entire menu devoted to the South. That’s right – fourteen new, original cocktails all inspired by Southern history, cooking, flavors, ingredients, and ATTITUDE. Throw in 15 more classics that originated or are extremely popular in the South, and you’ve got one hell’uva compelling argument for revitalizing interest in Southern drinking culture. Check out the entire menu here.

We’ve even had Chris Shepherd, formerly of Catalan, revamp the food menu. Chris will soon have his hands full with Underbelly, the new restaurant we are opening with him down the street next to our beer bar, The Hay Merchant, but for the time being, he’s willing to lend us his distinguished services. Ok…enough salesmanship – straight from the menu, here’s why the menu really kicks ass in my opinion:

“Today’s modern cocktail resurgence tends to emphasize urban speakeasies and Yankee cocktails. Secession anyone? Sure, we admire our Northern colleagues, but it’s about time other drinking cultures get a little respect. Welcome to the Summer of the South: a four-month tribute to Southern inspired cocktails and food.”

The South is full of a rich cocktail history, which, with some exceptions, is largely ignored throughout the country’s cocktail community. Sure, NOLA gets a ton of attention (plenty from us as well throughout the menu), but the cocktail has played a cultural role throughout the entire region. Check out this example:

Rooster Cogburn - Bourbon, India Pale Ale, Lager & Steen's Cane Syrup, Whole Egg with an "Boilermaker" - Optional (Photo & Cocktail by Anvil Bartender Alex Gregg)

The Antebellum Julep – Demerara & Jamaican Rum, Steen’s Molasses, Sassafras, Angostura Bitters, Orka Seed, and Mint

This tasty julep was inspired by the use of okra seeds as a coffee substitute by slaves and, eventually, a greater Southern population. This mixture was often sweetened with molasses and flavored with local sassafras. I was reading about this tradition and just couldn’t resist crafting a cocktail that was a tribute to this rich history. It is an incredible story, and adds such an emotional and narrative component to the menu. When you connect with people in such a manner, it reaffirms why you fell in love with cocktails to begin with. It’s one thing to put out a list of twelve phenomenal cocktails, it’s another thing entirely when they collectively communicate a message. A GREAT COCKTAIL MENU SHOULD BE LIKE AN ADDICTIVE ALBUM – MORE THAN JUST A LIST OF CATCHY SINGLES!

Chuck Taggart, a native New Orleanian, genuine Southern gentleman, and full-fledged cocktail dork, sat at the bar with me the day before the new menu launch and played lab rat. I’m not sure I’ve ever enjoyed serving someone drinks as much as I did Chuck that night. As Chuck tried cocktails, he kept telling me stories about his relatives’ adorations for buttermilk, lit up like a Cajun swamp rabbit on a back country road when he tried the Trinity-flavored Zydeco Fiddle, and predicted the now commonplace slaughtering of the word “Marigny” in the “Marigny Buck”. Conjuring so many personal cultural sentiments simply by serving cocktails was a unique and gratifying experience.

When we opened Anvil, I had never visited another major cocktail bar in the country. I just read as much as I could, knew how to shake a decent drink, and loved making people happy. We’ve always stuck to this basic pattern and continuously try to do better than the day before. After visiting well over 100 cocktail bars since opening our doors, I think the fact that we opened a bar without any preconceptions about what a cocktail bar should be has made us what we are today. I started thinking about this menu idea over a year ago, and I wasn’t sure that it would work. Then, Imbibe Magazine put out an AMAZING issue devoted entirely to the South, and it was so inspiring that I new that I had to go forward with the idea. It was a risky idea – scrapping 90% of the menu including food and going in a very specific direction, but I’ve always been proud of how distinct we are. This menu is just another step in that direction.

Additional Note: Thanks to Alex Gregg for the amazing photographs and the two shown cocktails which are standouts on the menu. Alex – we are so lucky to have you and all of your talents. Anvil has really improved since we added you to the team!