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SMUGGLER’S COVE COMING FALL 2009 TO SAN FRANCISCO

SAN FRANCISCO, CA- This fall, San Francisco will become home to Smuggler’s Cove, a new bar designed to celebrate the incredible diversity and versatility of the world’s most exciting spirit: Rum. Smuggler’s Cove offers a whole new approach to rum by featuring a vast array of traditional Caribbean drinks, classic libations of Prohibition-Era Havana, and famous exotic cocktails from legendary tiki bars- all under one roof. In addition, Smuggler’s Cove will offer an unparalleled selection of rare and premium rums from around the world carefully selected for enjoying on their own or skillfully blended into cocktails. For over a decade, owner and creator Martin Cate has been passionate about rum & tropical cocktails. He was the co-creator, designer and chief mixologist for Forbidden Island Tiki Lounge in Alameda, CA. He has judged in international rum competitions, met with over a dozen rum distillers in five countries, and lectured at Bourbon and Branch’s Beverage Academy, Tales of the Cocktail, and Tiki Oasis. “I am very excited to help showcase this wonderfully varied spirit both on its own and in delicious cocktails. A great rum drink can be simple and elegant, or complex and dynamic, but it must always be balanced, approachable, and just a pleasure to drink,” says Martin Cate. “Too often, people associate rum with syrupy and artificial drinks and we’re here to change that.” Martin has traveled the world to learn the rich history and explore the traditional spices and regional ingredients of the world’s rum producing countries in order to feature them in the cocktails of Smuggler’s Cove. As an award-winning mixologist and member of the United States Bartenders Guild for the last four years, Martin is committed to using only the best quality spirits, fresh-squeezed juices, and housemade ingredients. But while Martin is serious about the drinks, he knows that people are looking for a memorable and fun experience as well. “Smuggler’s Cove will be more than just a tiki bar, but it will feature the kind of dramatic, mysterious, and escapist atmosphere that makes a tiki bar so special- and makes rum taste better!” Smuggler’s Cove will include waterfalls, vintage nautical décor and rum memorabilia, and relics from some of San Francisco’s most famous historic watering holes. Smuggler’s Cove will open November 2009 in San Francisco, CA.

For more information, please visit http://www.smugglerscovesf.com/ and sign up on our mailing list to get all the latest news.

About Martin Cate: http://www.martincate.com/press.php

Contact Martin Cate at info@smugglerscovesf.com or 415-999-7929

However, there are time when I have to break my habits, especially when a friend gets featured in the Wall Street Journal.

Eric Felton (of How’s Your Drink? ) and columnist at the WSJ today published a column covering The “good” tiki resurgence, tying it a bit into the escapism of troubled economic times.

It is a wonderful information piece — It is quite nice to read about Polynesian Pop where the author gets it Right. I might enjoy the drinks at Trad’r Sam’s more than he, but he is spot on.

Martin Cate and his Forbidden Island get a good mention in respect to their rightful lead of the properly done (hopeful) future of the Tiki Bar.

But don’t take my word for it! Go and read it yourself!

Congratulations, Martin! I can’t wait to see you this Thursday.

A shining moment of any trip, however, is visiting your ‘tender friends and watching them behind the stick. I’ve been an online-friend of Keith Waldbauer for bit now; I finally got to meet him in person at Tales of the Cocktail. He is a class act. I was sad that with so much going on, I didn’t get to spend enough time chewing the fat. So I visited him at Union.

Seeing him behind the bar was a joy: Smooth movements, quick action, congeniality. The drinks? Heaven. If you are headed to Seattle, you must visit Union. Keith let me sample his falernum (he’s posted recently over at slash food on the topic)¹ and his pimento dram². There are two drinks that stood out from the rest that night, and with Keith’s blessing I have been cleared to share them with you. I’ve just received these and cannot wait to get home and mix them up. I hope you’ll join me at your own home bars.

First is out of that wonderfully thick orange Jones tome³, “None but the Brave.” After complimenting Keith on his pimento dram, he asked “Have you had a None but the Brave?” Shaking my head put him into quick action. Pimento dram is usually used in quarter ounces and teaspoons due to the strength of the elixir; This drink uses a generous half-ounce and balances it out well. It’s a delight.

None but the Brave
2 oz brandy/cognac
½ oz pimento dram
¼ oz lemon juice
¼ oz Jamaican rum
dash simple syrup

shake, strain into cocktail glass

The next drink is Keith’s own, so even more kudos for releasing it into the wild. It is the “Silver Flower Sour,” a mix of a pisco sour-ish formula and some surprising and apt liquor choices. It is delicate at first and then opens into a melange of flavors, ending with a clean rye finish that almost made this imbiber cry. I’m almost tearing up now thinking of it.

Silver Flower Sour
1½ oz rye (high proof is best)
½ oz lemon juice
dash elderflower syrup*
dash orange bitters
½ egg white

shake like hell⁴, strain into cocktail glass. Flame orange twist atop foam.

*Keith has a German elderflower syrup that is amazing. You can sub St. Germain as Vessel does, or hit up IKEA’s food section for elderflower drink syrup.

After Union, We lumbered down the stairs to visit Murray at Zig Zag. As usual he was a pure joy to talk to and watch. We could only unfortunately stay for one drink and had to bid adieu.

Thanks to Keith for his generosity, and to Murray for his kindness.

Reminder to self: Visit Seattle more often. It is full of fabulous people.

1. It was very good
2. delicious and much better than mine
3. and ZigZag’s menu
4. Keith did my newly-learned trick of dry shaking with the removed metal spring from a Hawthorne strainer before the iced regular shake