The Tasting Panel magazine

November 2012

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Bradstreet Craftshouse, Muddy Waters and Café Maude, our other location. I usually don't hang out at one spot all the time; I like to mix it up every now and then. I usually go to these places to visit friends. BA: What makes Café Maude at Loring special? Chad: What makes us special is we have a great mix of really good food, cocktails, wine, beer and most impor- tantly, people. We support local artists and musicians and source a lot of local ingredients for the food as well. BA: Bartenders are a slave to the grind. How do you stay fresh and full of energy every shift? Chad: Good question! It's tough sometimes but luckily we have a great espresso machine with some quality cof- fee. It's the people I work with and seeing the guests happy at the bar—that's where the energy comes from. BA: Who is your bar team and how do you all create the natural dance that happens during a busy shift behind the bar? Chad: I have been blessed with a great staff that really helps get things ready and set up for service. I have Adam Harness, whom I have worked with twice before and who is the bar manager at our other location; Shawn Jones, whom I worked with at Bradstreet, along with Kathryn Stashek and Sean Bray; Joe Johnson, whom I have also worked with before; Chris Massey, Kirsten Olsen and Bobby Metzer. Since many of have some history, we are familiar with the dance, but with the others, it's like the eighth grade Sadie Hawkins until you spend some time together behind the stick. BA: What is the one ingredient you could not live without? Chad: Chartreuse. The Fruited Pig ◗ 1½ oz. Pierre Ferrand 1840 Cognac ◗ ¾ oz. Pig's Nose Whisky ◗ ¾ oz. Ruby Red grapefruit juice ◗ ½ oz. Cardamom Cinnamon Tea syrup* ◗ 12 drops Bittermens Hopped GF Bitters ◗ Grapefruit peel garnish ◗ Combine ingredients into a shaker. Add ice cubes; shake and strain into a chilled cocktail glass. Add grapefruit peel garnish. * Cardamom Cinnamon Tea syrup ◗ 1 pod Republic of Tea Cardamom Cinnamon Tea ◗ 6 oz. hot water ◗ 9 oz. Demerara (natural brown) sugar ◗ Steep tea pod in 6 oz. hot water for 30 minutes. Combine with 9 oz. Demerara sugar, heat until sugar dissolves, cool.

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