Retro Cocktails From The Steer- It's All In the Wrist
Are you experiencing problems with the video? We currently use Brightcove to deliver videos. Click Here to see help and troubleshooting tips from their site.
About six months ago, The Steer began offering drinks made the old fashioned way. Muddled, mixed, shaken and stirred, fresh ingredients are assembled into refreshing cocktails. In April’s issue of BRM, Charlie Tripi, bartender and manager at The Steer, shared a few great recipes with us. Two of them, the Old Fashioned and the Strawberry Mojito use a technique known as muddling.
A muddler, a small wooden baton, is employed to smash, twist and infuse various ingredients together in the bottom of the glass before the ice and liquid are added. Unlike martinis and cosmos, the muddled beverage is shaken, but not strained. The ice, as well as the divine muddle, remains in the glass. This not only develops a fuller, rounder flavor in the cocktail, but provides the drinker with a bite or two of sweet fruit at the bottom of their glass.
Our favorite of the recipes is the Strawberry Mojito. Simple to make, it is refreshing and full of flavor. The traditional Cuban mojito (a derivative of the term “mojo”) was Hemingway’s second favorite drink after the daiquiri. I am sure he would have approved of the addition of strawberries in the recipe offered here.
The Strawberry Mojito
1 1/2 shots of light rum club soda 5 sprigs of fresh mint 2 strawberries, sliced into 1/2” pieces 1 tsp granulated sugar splash of fresh lime juice splash of grenadine
Remove leaves from all but one of the mint sprigs. Line the bottom of the glass with them. Add berries and sugar. Muddle. Pack the glass with ice. Add rum and top with soda. Shake. Garnish with a mint sprig and a strawberry.
In our efforts to offer enhanced online features to you, this post provides readers with a video illustrating the techniques and recipes from our April issue. But if you haven’t got the time to practice this technique at home, grab yourself a stool at The Steer, where Charlie is happy to fulfill your cocktail needs.
Thirsty BRO readers can look forward to other videos featuring Charlie and his killer cocktails.
The Steer
3151 Main
838.0478
What Others Have To Say
What Do You Think?
Related Articles
-
Sea Bar-City
It's great to see stylish, hip, new restaurants pop up downtown such as Sea Bar on Ellicott Street, which specializes in contemporary Japanese food. A clean ultra-modern space, Sea Bar’s dining room is quaint and inviting. The sleek sushi bar has counter seating and the wet bar, with beer, sake, and wine, has at least 10 sakes to choose from on any given night. We were happy to try a Sojitio, a sake mojito, which had the right amount of mint without too much sweetness.
Sea B … - Today, 9:49am
- Continue Reading
- 3 Comments
-
Dinosaur Stalks Buffalo!!
Ten years ago, the downtown of My Fair City was forever altered when a Big Dinosaur appeared on the scene. Thankfully—unlike 1950’s Tokyo—when this dino showed up our downtown wasn’t flattened, but considerably improved. Dinosaur Bar B Que, a restaurant that originated in downtown Syracuse in the 1980’s, planted its foot in downtown Rochester in 1998. It was an instant hit—it’s common to have a line waiting to get in at all times. And it’s clearly Hog Heaven— … - Nov 21st, 9:05am
- Continue Reading
- 50 Comments
-
Si, Si, Cecelia's
Cecelia’s Ristorante & Martini Bar is prepared to guide their guests through the tastes of fall with their brand new fall menu. Although it is getting a bit too cold for the patio, the hardy food inside will warm things right up.
I started out with the Harvest Salad ($8) and the “Lumpy” Crab Cakes ($9). The Harvest Salad was served with a rosemary citrus vinaigrette, and topped with apricots, beets, pine nuts, walnuts, dried cranberries, and other assorted dried fruits. … - Nov 13th, 8:25am
- Continue Reading
- 13 Comments
-
Breakfast at Home: Crepes
One of the perks my daughter's friends enjoy about a sleepover at my home (other than rearranging the furniture for movie time) are the crepes I serve our guests in the morning.
I can remember sleepover breakfasts from when I was a kid that consisted of potato chips and soda from the night before. If the lack of sleep didn't make us dizzy and irritable enough, the fat, salt and sugar we ingested in the morning would make sure the entire day would be counted for lost. Ugh.
Crepe … - Nov 9th, 11:03am
- Continue Reading
- 1 Comments
Comment Options
josie
Great feature. Charlie is an awesome bartender.
Report this
viking
The Old Post Road Inn, the site of todays Steer was one of Buffalo's to be places. in the category of Oliver's and Park Lane, Pat Long and myself were busboys there and learned how to eat with a fork. I almost blew the place up, by mistiming cherries jubilee, the cleaning bill and cherries falling off the ceiling for a couple of days did me in.
Report this
viking
Was that ---Jack,-- Tony used for Bourbon.
Report this
viking
Sorry Charlie
Report this
Guelf
nice feature :)
I never thought about making a muddled drink but I'm looking forward to trying this soon
Report this
KegWorks
Many of the non-alcoholic ingredients mentioned in the recipes are available at:
http://www.kegworks.com/home.php?cat=266&source=BR
Muddlers, numerous brands of bitters, cocktail shakers, orgeat, superfine sugar, unique cocktail books and more. Since we are based in Buffalo, local customers can pick up items at our warehouse to save on shipping. All the items we carry are listed on our website.
Shameless plug, yes. Put we are also a great resource for very hard to find items.
Report this
BeerLover
Too Bad the Steer doesn't cary any decent beer. One of the few decent bars in town that doesn't support the local brewery - Flying Bison. Their Aviator Red is Awesome - as is the Buffalo Lager. Too bad I have to go to other bars to drink good beer. But Hey when I want a muddled drink, now I know where to go!
The Steer is going upscale - so they should do the same with their beer selection.
Report this
ChristaSeychew
BeerLover-
I can't speak to your point about The Steer offering Flying B, but I can tell you that on my recent visit, the taps featured Magic Hat, Sierra Nevada Pale Ale, Stella Artois, Blue Moon and Sam Adams Cherry Wheat. Maybe not the most progressive list, but a decent one.
Transitioning from a venue often seen as a college bar to something a little more upscale isn't easy. I personally think that they're off to a good start and headed in the right direction. What kind of beers (besides FB) would you like to see offered?
Just curious, Christa
Report this
BeerLover
Christa,
Stella is one of hte worst beers in the USA - a few years back there was an article in the wall street journal about Stella comign to the US as an ultra preimum beer. The Journal commented that Stella in europe was considered lower class than Bud. But they came to America with a good marketign plan... we all know Marketign is the key to selling anything - why else would Bud have 50% market share.
Blue Moon is made by coors - not a bad beer for someone who is experimenting with better beers. Sierra is what I would drink out of what they have on tap. Magic Hat #9 is terrible - unless you want an apricot beer. Sam Cherry wheat - not terrible - but do they need 3 fruit beers on tap (#9, Blue Moon and Cherry Wheat)?
Flying Bison is the local brewery - Support Local businesses - especially when they make a good product. They have their year round brews, and seasonals that they coudl swap in and out of from time to time.
As for other good beers I would like to see - just stop by Coles, Laughlans, Shango, Pizza Plant or Ulrich's to name a few - they have great beer selecitions.
Some of my favorites would be from Stone Brewing Dogfish Head, New Belgium or Great Lakes.
I just like a good variety, of flavorful beers, there are too many yellow unflavorful beers at many places. How many people won't take a Blue if the bar doesn't sell Canadian? Do we need both, in addition to Bud, Coors, Michalob, plus all of the light versions? Variety is the spice of life.
Report this