the Black Velvet, and the best bartender ever

So over the last week I was at GenCon in Indianapolis, IN indulging my inner and outer nerd. It was a brilliantly fun week, with a lot of imbibing on my part, and a chance to try a few new things in the world of drinks. The Black Velvet was by far my favorite foray into this realm.

Black Velvet

• Half stout (usually Guinness)
• Half sparkling white whine (usually champagne)

1. Fill a champagne flute halfway with stout.
2. Carefully float the champagne on top of it till filled.

The drink is exquisite. I am trying to move down a line of beer cocktails because they fascinate me, and this was my first. It was poured expertly, and tasted amazing. The flavor of the champagne slightly overshadows that of the stout, but that's okay in this case. The stout was there, after swirling it around on my palate a little. It provided an earthy base to an otherwise unearthly drink. The champagne bubbles pulled both flavors up through the flute and they danced with perfect precision.

I suggest the drink. Give it a taste. See if it's your thing. I seem to be heading down the line of a champagne fan, I know, but I like it and it's my blog so nyah. Between the Kir Royale and this, that's two great champagne cocktails I think everyone should try. Who knows? You may find you even like a little stout!

Now, the man who poured me this drink was a god amongst men. He is without a doubt the best bartender I have ever had the privilege of enjoying. We were eating post-con dinner at McCormick and Schmick's in Indianapolis, and I ordered my usual cocktail, the gin gimlet, to open. What amazed me was what happened next. He first asked what kind of gin I would prefer. All good bars ask, and I'm proud to say Tanqueray. I appreciate it's bite, above Beefeater's smooth finish and Bombay Sapphire's...meh. I just like Tanqueray. So Tanqueray it is. He begins by...and this messed me up: freshly squeezing two limes for the juice. It was orgasmic. Precision, excellence. There wasn't a bottle of Rose's Concentrated Lime juice in sight, just a basket of lemons and limes. The juice was added to the Boston shaker and with the gin, shaken and strained into a chilled martini glass. Served to me. I took one sip and

GOD.

DAMN.

The gimlet was sweet. And sour. But it was a natural kind of sweet and sour. The lime juices natural sugars had come out in the process and were right there, with the flavor of the gin. I wanted a bathtub full of it, and a straw, and the ability to metabolize alcohol with no risk whatsoever. It was without a doubt the most perfect cocktail I have ever had. Bar none. He also made me the Black Velvet, and that was just as expertly done. I tipped him ten dollars for the gimlet alone.

If you are even in Indianapolis, try McCormick and Schmick's. Pricey, yes. Delicious, HELL yes. Good bartender, no...BEST bartender.

Peace.

-Joe

PS: I have some pictures of this evening on my phone. Soon as I upload them we can all enjoy them!