Bar Tram & Trench Anniversary T-shirt

Bar Tram & Trench  Anniversary T-shirt　

おかげさまで恵比寿Bar Tramは今年2011年で8周年、
Bar Trenchは１周年を迎えることができました。
今までスタッフ配布分しか作らなかった,
幻のTram T-shirtsが何型もあるのですが
今回は多少多めに制作しました。

The ClashのベーシストPaul Simmononのタトゥーをもとに
デザインを起こしています。

歳をとっても迎合せず、戦い続けて行くことの決意表明です。

カラー：生成りのホワイト（うすいベージュ）／霜降りグレーの２種
サイズ：XS／S／M／L
価格：¥2500
薄めのボディーを使っています。

各サイズとも在庫わずか
お問い合わせは店頭でスタッフまで

Bat Tram & Trench (i)

hotspring "Electric Queen" PVにR氏が出演

hotspring "Electric Queen" PVにR氏が出演

ベンジーこと浅井健一氏主宰のSexyStonesRecordから
CDをリリースしている九州出身のバンド
ホットスプリングのPVに
弊社ディレクター兼カリスマバーテンダーのR氏が
出演しています。

http://www.sexystones.com/
http://www.hotspring-rock.com/index.html

Bar Tram & Trench (i)

Hendrick's " UNUSUAL TIMES " menu

      Life is simply too glorious not to experience Hendrick's gin peculiar flavour , and to enjoy your "UNUSUAL TIMES"  we prepared a selection of unusual cocktails . 

 Hendrick's Unusual Gin & Tonic

( hendricks , tonic , cucumber )

   

  

 Hendrick's Basil Smash

(hendricks , fresh basil leafs , lemon , sugar )

 

Hendrick's Sling  

(gin , elderflower cordial , camomille tea )

Hendrick's Martini

(Hendricks , dry vermouth , cucumber )

  

 Hendrick's KIWI 

 (hendricks , kiwi , cucumber , lime , salt , pepper , wasabi )

Hendrick's Unusual Bloody Mary 

( hendricks , tomato juice mix , spices , lemon , cucumber )

 

cheers with cucumbers!!! Bar tram & trench 

  

新入荷アブサン Absinthe La Berthe de Joux

Absinthe La Berthe de Joux　56°

Emir Pernot社（フランス）

2010年のアブサンティアード（世界アブサンコンテスト）の緑部門で

第２位をとったのはこちらの銘柄です。

ブドウ由来のグレープスピリッツが奥深い香りを加えるプレミアムアブサンです。

アブサンフォーラムの"ワームウッドソサエティー（アブサン同盟）”

でも５つ星の評価を得ています。

しばらくはBar Trenchに在庫しております。

Bar Tram & Trench (i)

Twitter

パリのアブサン バー"La Fee Verte" へ行ってきた！

　　　　　　　　　　　　　　

パリに夜到着。

宿に荷物を置いて前回行きそびれてしまった、

バスチーユ広場近くのアブサンバーへ終電で向かいました。

久々のパリ、夜道が美しすぎる。

ちょっと道に迷って、タバコをせがみに来る人たちをかわしつつ

目的地発見。

毎度立ち寄るゴシック色の強いアブサンバーと比べて

とてもキレイで一見普通のカフェのよう。

月曜の終電後とあって　そんなに混雑はしていませんが、

カウンターでアブサンファウンテンをつかってポタる若いフランス人グループと

一人アブサンしてる人が二人。

自分もカウンター席に座って一杯目オーダー。

カウンターにファウンテンは２基ありました。

アブサンどれもかなりの割安感あり。

20種前後の品揃えでしょうか。

スタッフは割とフレンドリーです。

いちげん一人客の東洋人をめずらしがるわけでもなく

無視するわけでもなく。

壁にはけっこう大きなアブサンスプーンのオイルペインティングが

目を引きます。

スタッフ三人のうちのひとりが、

かなり仕事がテキパキしている。

きっとこの人がマネージャーなはず。

スタッフも喫煙はもちろん

店先の屋外スペースにいちいち出て行きます。

２杯目を飲んだところで酔いの力も借りつつ

タバコを吸いながらマネージャーらしき人に話しかけてみる。

”あなたはここの店のマネージャーさんですか？”

”そうだよ、そうだよ。”

（やった、当たった、しかも英語しゃべれる人だ）

”今日東京からパリに来て、ここに初めて飲みにきたんです。”

”どうして　ここに？”

”僕も東京でたくさんのアブサンをサーブする店をやっているから

前から来てみたかったんです”

”その店知ってるかも、こないだも友達と話してるときに出てきた。

もしかしてエルメスのクリxxフの友達？”（！）

”えっクリxxフ知ってるの？

こないだパリに来たときホームパーティーに

お邪魔してお世話になったよ。

今週の金曜日もあるよね”

”そうそう僕も行くよ”（！！）

”じゃあxxxxも知ってる？”

”ちっちゃい娘がいるよね？”（！！！）

”今日も彼らの家に泊めてもらうんです”

思いがけずつながった友達リンクには本当にびっくり

東京は狭いなんてよく思うけど

世界もなかなか狭いもんだ。

閉店まで飲んでアブサン事情の情報交換

大満足で店を後にする。

まだ開いてる飲み屋さんを探しに。

一週間の出張白濁ツアーなかなか良い幕開け。

Bar Tram & Trench (i)

Twitter

Cachaca ClAUDIONOR - 3rd best cachaca of Brasil

artesanal Cachaca Claudionor

48% alcohol .

     Cachaca CLAUDIONOR !!!

     It is quite a difficult name . Just imagine going to a bar and ask : give me one CLAUDIONOR neat please , or CLAUDIONOR on the rocks ( actually "on the rocks" is too stylish for Claudionor ,  neat suits better ) .

    Claudionor is an artesanal cachaca made in Brazil , more precisely in Januaria , a small city located in the  north part of Minas Gerais state  .  Its founder , Mr Claudionor Carneiro , first disttiled  Claudionor in 1925 , since then he still making just small bacths of cachaca .


    In 2009 , Claudionor cachaca got 3rd place of best cachaca of Brazil at 2009 PLAYBOY MAGAZINE (  I didn't know Playboy Magazine used to promote this kind of events , sounds interesting ) . Anyway , Claudionoar got the 3rd place in 2009 and 5th place on 2007 .


    Claudionor cachaca is aged in Umburana barrels for over a year . Its color is slitly yellow . The sugar cana taste comes first but you still fell the Umburana taste afterwise . The alcohol percentage of 48% doesn't bother at all . Very enjoyable neat .

    Maybe we need to check more Playboy magazines to see which cachaca was the champiom this year .


    Saude CLAUDIONOR!!! Bar Trench ( R )





  

Who is BRAULIO ?

     Who is Braulio ? or What is Braulio ?

     You could have meet someone called Braulio but the one I mean is the italian bitter Braulio . it has a colorfull label which keeps your attention and the name too ...BRAULIO .
 
      The name comes from one of the mountains surrounding the valley of Bormio, Monte Braulio, on the slopes of which were collected most of the herbs, flowers, berries  used in the preparation of this unique beverage. Braulio's inventor was Mr Francis Peloni, pharmacist,  who came up with the recipe in 1875 . As always the recipe is a secret that goes from father to son ,etc . The only thing we know is that the recipe contains 13 herbs and medicinal plants like juniper berries , Wormwood ( absinthe ) , gentian roots , achillea moschata and  it is also aged in Oak barrels for 2-5 years .


     Braulio is a good digestive and it getting quite popular between the Japanese girls here . I don't know if it is because of the name or  the colorfull label or the taste .

     Cheers BRAULIO!!!! Bar Trench

    

After a good meal : BRASILBERG !!!

     After a good meal : Underberg.....or BRASILBERG !!! It all a matter of choice .

    If you are used to go to bars you probably may have seen usually on the corner somewherelse a little medicine like wrapped bottle . That's UNDERBERG  unmistakable little bottle , a german herbal bitters . If you haven't tried yet it is a good chance , as Underberg is quite popular in Japan and it is possible to find in most of cocktails bars around the country .  And if you know already Underberg ,  why not try the Brasilberg as well .

        For those who are used with the little Underberg bottle , when you see the Brasilberg bottle size you would get surprised . It fells huge . is there any difference between them ? yes , there is a little difference but as....
        .... Underberg , it cannot be explained...It must be experienced.... I'm not going to talk about the taste . But here are some of the differences :


  Brasilberg is made in Brazil : "On June 17, 1846, Hunbert Underberg founded the company H. Underberg-Albrecht in Rheinberg in Germany, starting the manufacture and sale of Underberg, a specialty made ​​with herbs.
In 1884, Hubert Underberg began exporting its product to Brazil.

In 1932, the grandson of the founder, Dr. Paul Underberg, moved to Brazil and began manufacturing the "Underberg in Brazil." This product manufactured in Brazil with Brazilian herbs has become, over the decades, a Brazilian specialty original and boasts henceforth the name " BRASILBERG - Underberg of  Brazil."

As the recipe is a secret , we cannot say the differences of both but Dr Paul Underberg used Amazon's herbs to cover the lack of some herbs in Brasil .



                                                         
                                                                        

 BRASILBERG :cont : 920 ml / 42% alcohol


  UNDERBERG : The bottle is small .

  cont : 20 ml / 44% alcohol

  It is made from a selection of aromatic herbs from 43 countries .

         Both of them have an amber color . The taller left-side glass is Underberg with a lighter amber color . The smaller right-side glass is Brasilberg with a darker amber color . 

      

  

 

     At the end , both of them are amazing and AFTER A GOOD MEAL : Underberg & Brasilberg is a good choice .

     Cheers!!! Bar Trench ( R )

Poster of Father's Day - Brasilberg 2008

Glamorous グラマラス８月号 Bar Tram

Glamorous グラマラス８月号　
Bar Tram が大人気モデル、
エリーローズさんおすすめのお店として
紹介されています。

Bar Tram& Trench (i)

" A taste for Absinthe " cocktail book .

 

      "A TASTE FOR ABSINTHE " cocktail book wich has been around for over a year  finally arrived on the shelf of Bar Trench .  The book is written by R. Winston Guthrie (From Absinthebuyersguide.com ) with James F. Thompson .

    A taste for Absinthe has 65 recipes from classics to moderns cocktails made by many Top Mixologists in America , and it gives you an easy to understand explanation about the  absinthe world . There is also a little absinthe buying guide but unfortunately most of the brands are not in Japan yet .  Besides some of the cocktails ingredients are not easy to find in Japan , "A taste for Absinthe " is a modern & worth to buy book , with beautiful pictures inside .

    There are a bunch of favorites cocktails but I picked up one for this begginnig of the week's start up .

Green Goddess

 GREEN  GODDESS

 
 -  4  leaves of Basil
 
 -  1/8 cut  of a fresh cucumber

 -  40 ml of  vodka  ( we used lemongrass infusion vodka )

 -  15 ml of White Absinthe (  La Clandestine 53 suits quite well )

 -  5 ml  -  sugar syrup

 -  15 ml - Fresh lime juice

 -  1  sprig of fresh Thyme .
 
     . Muddle the basil and the cucumber in a boston cocktail shaker . Add the vodka , sugar syrup , lime juice , Absinthe , and the thyme sprig . Fill the shaker with ice and shake hard . Strain the drink into a chilled cocktail glass . Garnish with a Thyme sprig . Serve .

      This cocktail was created by Neyah White who used to be the Bar manager of Nopa in San Francisco .  Neyah White at the moment is a brand Ambassador  for  Yamazaki Single Malts . It would be nice if Neyah show up someday and make one of his amazing cocktails .

 
    Ps : the original ingredients proportions were adapted  to  Bar Trench cocktails size . As we don't have in Japan " Square One Cucumber " Vodka , we substituted for fresh cucumber .
 
    Have a nice monday !!!
 
    Cheers!!! Bar Trench ( R )



 



     
      

Time for a SHISO MOJITO .

Bar Trench's Shiso Mojito

     If you want to have a change and try something as refreshing as the Cuban Classic Mojito . We would recommend one of the mojito's variation : SHISO MOJITO .
     Shiso leaves , also called Japanese Basil leaves or Japanese Mint leaves , are  often used as garnish in Japanese restaurants . Shiso are that green round and pointy  edged leaves that's smells good but you don't know if you should eat it or look at it .
     Here in Japan would be easier for you as you can find Shiso leaves in any supermarket .

     SHISO MOJITO

    - White Rum ( I choosed "Santiago de Cuba") - 45ml

    - Shiso leaves - 4~5 leaves

    - Fresh Lime juice - 15 ml or quater cut lime

    - Sugar - 2 bar spoon .

    - Soda


     -  Combine  shiso leaves , the lime juice  and sugar in the glass and muddled slitly . Add the white rum and crushed ice in the glass . Mix with the bar spoon  . Top with soda ( wilkinson ) . Garnish with a Shiso Leave . optional : yuzu peel on the top to give a citrus aroma .


     Cheers !!! Bar Trench

Au temps de la Fee Verte ( documentary )

                 


    One of the greatest documentary ever made about absinthe history .
  
     The documentary is  a reconstitution of the Belle Epoque , the scenes of the cafes in that time , the history about the absinthe , the manufacturing , the absinthe prohibition  , etc . 

     A great source of reference about  absinthe .

     Originaly produced by TV Saugeais in 1994 .

    

" La Fee Verte " at Val-de-Travers , Switzerland .

     A little documentary about the green fairy at Val-de-Travers , Switzerland .

     With an interview with Pierre-Andre Delachaux , Nicolas Giger and Willy Bovet

かなりレアな薬草酒（ELIXIR）のご紹介その２ Bar Trench ”VRIGNAUD”

L'Elixir VRIGNAUD 43°

1812年設立の古い酒造メーカーがつくるエリクシール（薬草酒、万能薬）
この蒸溜所はカモクコーヒーリキュールで有名です。

カモミール、コリアンダー、フェンネル、クミン、アニスなどが使用されています。

100年くらい前に数々のコンクールにて受賞歴がある模様。
裏面ラベルはなぜかナナメ貼り。

食後にロックでゆっくり飲むのがおすすめです。
これまた日本に一本しかなくてもおかしくはないぐらいの
マイナー酒です。

Bar Trenchに一本のみ在庫

Bar Tram & Trench (i)

Absinthe Frozen Daiquiri

Bar Tram Frozen Absinthe Daiquiri

   Thermometers in Shibuya ( Tokyo ) were showing 33 °C this late saturday afternoon . As a need to runaway from the Tokyo heat we came up with a refreshing drink .

    FROZEN ABSINTHE DAIQUIRI

    - Absinthe - 40ml  ( white and strong absinthe suits well )
    - Fresh Lime juice - 15 ml
    - Sugar syrop - 10 ml
    - chilled water - 15 ml
    -  1 cup of crushed ice 
    - 3 drops of Daiquiri special bitters - (oppitional )

    - Combine  all ingredients in a blender . Fill it up with crashed ice . Blend in low speed for about 5 seconds , then blend in high speed until it gets firm . Garnish with a slice of  Lime . Drink and refresh yourself .

    Cheers !!! ( R )