bar cart.

I’ve been wanting a bar cart for my place for years. Instead of going out and buying the first thing that caught my eye, its been a years-long search for a special piece that fit seamlessly within my design aesthetic.

This summer, whilst wandering through an antique barn in rural New Hampshire, a mint condition jade green 1950s kitchen cart covered in table clothes and various teacups and knick knacks, caught my eye and the rest is history. For $40, this cart was to be my moving bar and unlike a lot of the similar carts I’d seen online and in antique stores, it didn’t need any refurbishing.

Of course, my cart is stocked with the essentials–to shelf liquors, mixing tools, and glassware. Recently, as a birthday present from my sister, I became the owner of a whole bunch of small bottles of fancy (alcohol based — the best kind!) Scrappers Bitters in flavors like cardamon, grapefruit, lavender, and celery.

I’ve also been able to take items out that have previous been stored in cabinets–like my amazing cactus juicer and prickly pear margarita salt dish. It’s all so exciting.

What else should I include on my bar cart? Who wants to come over for a fancy cocktail?

Of these…

…I could use one (particularly with the loverly MackD, pictured in left corner)!

This is what happens when you desire some delicious brew, and are returned the spit of the keg because its kicked out halfway through filling your glass.

Have you ever experienced such disappointment and regret?

And while I didn’t get to have this glass properly, I do love how the foam is splattering the glass and looking at it makes me long for a pint.

The sad news? I can’t for the life of me remember what this was and why I wanted it so badly–but it could have been an Allagash Curieux, a whiskey barrel brewed tripel. Instead, I had to gulp down a Lagunitas Gnarly wine, and if you’ve never had it, I suggest liquoring yourself up a bit more so you can handle the bitter sludge.

O snap! That was a good pint…

I adore taking photos of pint glasses in bars I frequent. There’s something about the way the shots always come out that absolutely thrill me and make me thirsty for a nice cold one!

The above photo was snapped sometime in a snowstorm at Doyle’s in JP when Harry Cahill and I braved the weather and knocked a few back. We were two of only a small handful of people in the establishment–Doyle’s was a ghost town and it seems as such in the photo, too. It’s as if you can tell we were the only two enjoying the bitters that night.

There’s only one thing better than actually enjoying the pints and snapping their progress along the way–and that’s having a treat to go with! Like cones of frites with special dipping sauces, a la the ones Mackenzie and I gobbled yesterday at a early 4:30 p.m. Sunday dinner and pints of Cuvee and Youngs at Publick House, where we also managed to catch the US v. Canada Gold Medal hockey game with a dotting of Canadians in the bar.

Victorious.

Publick Notes…

If you read this blog on the reg, you know I like a good beer. An oft frequenter of my local pub, Publick House Provisions in Washington Square, I like to scribble down beers I’ve tasted and feature them in my “Publick Notes” so I can keep track of it all. It’s so easy to forget what you drank, if you liked it, even why you liked it.

Plus, I think the beers you drink at any given time are definitely cyclic and can say a lot about your station at the time.

Enter Kriek style beers–a naturally fermented with fruits (like cherries) style of beer, usually Flemish, that I discovered when I tasted my first sour after some heavy theatre some years back.

I’ve pretty much worked my way through every kriek-style Publick House has; I’d say the best I’ve ever drank is the Cuvee des Jacobins Rouge. I have no words for how sour, yet smooth, that beer is. And it’s not sweet. It’s plenty sour, which I prefer, and tastes great with fish n’ chips.

But recently I gave the Monk’s Cafe Flemmish Sour Red, and while certainly no Cuvee, it’s a tasty treat for the Flemmish Sour/Red lover. So give it a whirl; its almost never a bottle on vacation at Publick House.

For anything else I’ve written about good drink, clicky clicky.

Publick notes…

Everyone knows I spend enough time at my local watering hole, Publick House.

It is, hands down, the best pub ever. Quiet, dark, filled with lovely wood, candles, even lovelier frites with dipping sauces galore, and the best beers anyone could ask for. Literally.

If you’ve followed my blog throughout the years, you already know that every so often I wax poetic on this spot; and mention a few delicious yeasted bevvies imbibed of late–not only as a guide for you on your next relaxing top one session, but as a way for me to catalog and remember all those beers I’ve tasted and adored.

Enter a one Young’s Double Chocolate Milk Stout, the latest craze of mine. Of course, all my drinking buddies know that I’ve been on a major obsession train with Kriek stype beers; these beers are naturally fermented, often with cherries, but don’t taste that sweet. Instead, they are entirely sour, like a pickle, and reddish in color. Oh, they’re usually Flemish, too.

But, I digress.

Ever since my friend Steve devoured this Chocolate Milk Stout a few weeks back, I can’t stop adoring it. Not only is it a delicious robust dark beer with little to no carbonation making it as glorious going down as it does on belch up (strike that! no belching with this here beer!), it is filled with these rich notes of chocolate and espresso.

Um. Can you say marry me?

So the next time you nod into my favorite local, head to the section of the giant menu on Stouts, and find this here jobby. You won’t regret it and I’m pretty sure you’ll fall in as much love as me. Maybe then we can have a few pints together, eh?

We were definitely in a pickle trying to find late night eats…

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Golf claps to Roadhouse, an offshoot of my favorite local watering hole eatery in Washington Square, Publick House. While I’ve always been a bit on the fence about Roadhouse, I am pleased as punch to say they serve a late-night menu to 1:30 a.m., unlike most all other establishments around my house.

And damn if it wasn’t amazing.

My good friend Mackenzie and I jetted out to suburbia, just about 30 mins. north of the city, on Saturday night to check out Amanda Palmer (one half of Dresden Dolls) and the Lexington High School Drama students perform their spring production, an all-student written drama based on one of my favorite records, 1998 indie cult classic In The Aeroplane Over the Sea by Neutral Milk Hotel. I’d previewed the brilliant concept in the pages of the Boston Herald more than a week ago, and I reviewed the whole event for my music blog Pulp and Circumstance, Juiced!

After the show got out, Mackenzie and I headed back into the city in search of eats and drinks and discussion of the aforementioned performance. And damn if the deep fried pickles, Hades beer, and some Flemish Sour bitter, didn’t hit the spot. Now, I am a sucker for deep fried pickles of any variety but these, especially after a rainstorm and a night of heavy heavy theater, were remarkable.

File Under: With the pickle that sings in my heart…