Many years ago, when I had just started working on board cruise ships, my Filipino Manager at the time, would order from the bar, a ‘Chivas and milk’.  I put this strange mix down to being from another part of the world and figured what the hell!  I gave it a go…..no bad…….but not great.  Strangely enough, the taste of the whiskey was not totally lost; it just meant that the sharp whiskey bite was soothed straight away, by the milk.

Last night, I was at New York’s Prime 333 having the (and I really do mean ‘the’ best Porterhouse steak EVER) with an old ship  friend of mine, when he started bringing up all the various cocktails we had invented together (recipes coming soon).  Whilst blurting out our comparison lists, he mentioned that his Grandmother had joined him in his quest to find the ultimate cocktail.  Her attempt……well, you can see below.

I am currently out of Irish Whiskey, so figured I will try the recipe below, with a shot of Knob Creek, and some good ol PG Tips.  I’ll be right back!!

INGREDIENTS

• 1 cup boiling water
• 1 tea bag (regular flavor)
• 1 (1.5 fluid ounce) Irish Whiskey
• Milk
• Sugar to taste

DIRECTIONS

1. Pour boiling water into a mug, and place the tea bag in to steep for about 1 minute.
2. Remove and discard the tea bag. (Or use it to clean the burnt underside of your saucepans!)
3. Pour in the whiskey, milk and sugar as desired.
4. Stir, drink and chillax.

Here is one of my recipes for steak and ale pie, I am yet to perfect it, but the basics are there. Feel free to add your own spin on this and let us know about it in the comments below. Enjoy.

INGREDIENTS

• 1 1/4 pounds cubed beef stew meat
• 1 onion, diced
• 1 (12 fluid ounce) can beer (Guiness or Newcastle Brown Ale is good)
• 1 cup of water (or just add another cup of beer)
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1 1/2 teaspoons chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 2 beef boullion cubes
• salt and pepper to taste
• 2 cups peeled and cubed potatoes
• 1 1/2 cups quartered fresh mushrooms
• 1 tablespoon all-purpose flour
• 1 pastry for double-crust pie
• 1 tablespoons of tomato paste (optional)

DIRECTIONS

1. Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 40 minutes.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. Season the beef with garlic, basil, parsley, Worcestershire sauce, salt and pepper.
4. Mix in the potatoes and mushrooms.
5. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes.
6. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
7. Fit one pie crust into the bottom and up the sides of a 9 inch pie plate.
8. Spoon the hot beef mixture into the crust and top with the remaining pie crust.
9. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
10. Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes

This is an awesome recipe for making the best beer batter.   Try dipping your fish, pizza, or even a milkyway bar! (I think I spent too much time at the Chipshop in Park Slope)

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560 5th Ave
(between 15th St & 16th St)
Brooklyn, NY 11215

530 3rd Ave (B/W 11th & 12th Street), Brooklyn, NY 11215

(718) 768-0515

This bar is a breath of fresh air. It has space to move about (large oak beer tables towards the back (5 of them) good music on the sound system. 5 flat screen TV’s, currently 14 beers on tap and around 300 different bottles to choose from.

The staff are European and very friendly. There are so many beers to choose from, I frequently have to ask, what they would suggest. They know their beers, and they always please with their recommendation of beer. The menu is great. I would highly recommend their calamari, breaded shrimp or their sausage platter. I have heard on the grape vine that they are planning on bringing a vegetarian section to their menu.

I surprised my wife with a birthday meet here in December. I invited a bunch of surprise guests from Manhattan and Queens, they all loved the place (it may have had something to do with the $20 shots of beer I was buying them….lol seriously though, beer ranges from the regular priced $5/$6 beer up to the premium $10 and then their is the Sam Adams Utopias at $20 a shot and $400 a bottle… If I had never tried it, and read this review, I would have choked, but this is one serious beer. At 27% and a taste of Port/Sherry with a beer aftertaste, if only the once, you have to try it http://www.ttstone.com…

This bar has a great mix of chill out and cool, without being pretentious, something that this Park Slope / Gowanus area needs.. I hope this review helps..

UPDATE… The Barn opens at noon during the week, although you may not always tell, as there isn’t any signage saying so. nice quiet place to chill with a beer, white sausage and a book.