24. June 2011 by Dan.

Stacey and I just returned from our Boston trip.  We had a great time in spite  of the lackluster performance by the Brewers against the Red Sox.  We were able to mingle with a million of our closest friends on the day of the parade celebrating the Bruins championship, and we got a fairly close look at Lord Stanley’s Cup while the boys were carrying it around Fenway Park.

It’s great to get a city fix periodically, but I have to tell you I was equally thrilled to be back home.  The first thing we did was go down to the dock, surrounded by dragonflies instead of people, serenaded by redwing blackbirds instead of the rumbling subway throb.

We’re looking forward to getting back to work this weekend.  We visited some really good bars and restaurants while we were gone, but nothing beats a fine Northwoods Supper Club for comfort and quality, or for friendly and personal service.  I did bring back some new cocktail ideas that I’m anxious to try out and that I’m pretty sure your going to like.  I hope you can join us soon.

Your favorite bartender,

-Dan

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16. June 2011 by Dan.

Stacey and I are in Boston this week, so I asked my friend General Price to fill in for me.  Click here to watch his video:  general-price.MP4

-yfb Dan

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10. June 2011 by Dan.

Look closely at the photo above and you’ll see something that happens at our bar with enough regularity that you may very well have seen it, done it, or said it yourself:  A customer will add a measure of salt to their beer, and someone else will say “My grandfather (…dad, uncle, etc.) used to do that, and I never asked him why.”  My own father used to do it and it never occurred to me to find out why either.

If you are craving the answer now that it’s too late to ask, here are some possibilities based on careful research and some stuff I made up….

An old wives’ tale used to hold that adding salt to beer would help to control the cramping associated with dehydration during hard work.  Repeat application of the process became a habit and the practice spread.  It is true that you need adequate sodium and chloride to maintain your fluid balance. But since alcohol is a diuretic,  beer (even with salt added) is probably not going to be an effective rehydration strategy.

Another possibility is that the practice originated during prohibition, when a lot of households made their own beer.  Given a lack of experience and the limited availability of raw materials (frequently corn or rice instead of barley and hops), most batches probably weren’t too tasty.  Adding salt or other modifiers may have made the product more palatable.

Along those same lines, salt will pull out dissolved carbon dioxide, making the beer flatter.  If it wasn’t too easy to drink in the first place, this may have removed some of the bite.

Lastly, it may be occasionally done today in honor and memory of someone you cared about who followed the practice.  I’ve done this myself, and I think it’s the best reason of all.

Your favorite bartender,

-Dan

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3. June 2011 by Dan.

Memorial Day weekend is usually a great time to be a Northwoods bartender, and this year was no exception.  We got to serve so many old friends, returning summer residents,  weekly regulars, visiting regulars that are only able to visit us once or twice a year, and new patrons that we hope to see again.  Everyone seemed full of gratitude and excitement for the newly born summer season.

My colleague Dom and I made nearly a million martinis Saturday night in just about every flavor, including Raspberry Cosmos, Lemon Drops, Perfect Honey Jack Manhattans, and Brandy Alexanders,  as well as classic vodka and gin versions.  We must have been on our game because we had so many repeat orders that we almost ran out of glasses.

This was Dominic’s last weekend as a regular fixture behind our bar, as he is off for other opportunities in Green Bay.  He’s been great to work with and popular with our customers, and we’re going to miss him.  Hopefully he’ll make a few special guest appearances with us this summer.

Lastly, it was wonderful to serve some of our blog readers this week.  I appreciate your comments very much, and I’m sorry I called you imaginary.  I hope you’ll stay in touch and visit us often.

Your favorite bartender,

-Dan

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