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Brian Van Flandern

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Per Se Mixologist Now Shaking Things Up at Bemelmans Bar

Earlier we told you that Bemelmans Bar had hired Per Se’s former mixologist Brian Van Flandern to snazz up the cocktail list that Dale DeGroff and Audrey Saunders built. This week Van Flandern has started quietly serving a few of his $19 concoctions, including a Dry Rye Cherry Sling that’s a variation of a drink he served at Per Se (save a buck!). If you want him to fix you one personally, he’ll be at the bar Tuesdays through Saturdays until early May; rest assured that by tomorrow, when the full cocktail list is implemented, you’ll be in equally capable hands with Jose Ortiz and Tommy Rowles: They’ve been behind the Carlyle’s bar almost 50 years each and two of the new drinks are named after them. —Daniel Maurer Earlier: Per Se Mixologist to Light a Flaming Lemon Peel Under Bemelmans’ Ass

‘Dutchman’ Flames On at Carlyle

carlyle_sm.jpg The Carlyle is an institution, and so, by now, is Per Se; still, glaring at each other diagonally across the park, they seem to belong to slightly different universes. No more! Brian Van Flandern, a former head mixologist at Per Se, is bringing his bag of tricks to the Carlyle's Bemelmans Bar. Van Flandern's signature, career-making, in no way autobiographical "Flaming Dutchman" (key ingredients: cognac, sherry, gin, and a lot of publicity) will be reborn at its new home with a slight twist. No word on whether Per Se's notorious "Tonic With Gin" concoction, which involved brewing small batches of homemade tonic water from imported quinine, will be reprised as well. Our Grub Street brethren have the rest of the scoop. Per Se Mixologist to Light a Flaming Lemon Peel Under Bemelmans' Ass [Grub Street]

Per Se Mixologist to Light a Flaming Lemon Peel Under Bemelmans’ Ass

Sasha Petraske of Milk and Honey recently put his stamp on the drinks menu at the Carlyle Hotel’s Bemelmans Bar, but let’s face it, the place still isn’t what it was when it was helmed by legends Dale DeGroff and, later, Audrey Saunders. Brian Van Flandern, former head mixologist at Per Se, hopes to change that. Within six weeks, the star stirrer, known for making his own ginger beer and tonic water at Per Se’s stand-up bar, will unveil a revamped menu. Along with holdovers like DeGroff’s Whiskey Smash and Saunders’s Gin Gin Mule, it will include cocktails like a variation of his Flaming Dutchman — a concoction of cognac, sherry, gin, lemon juice, and bitters (finished off with a spectacular shower of lemon juice over an open flame). It's the same drink that prompted a Dutch company to rank him the No. 2 bartender in the world. And rest assured, the murals by Ludwig Bemelmans aren’t going anywhere, nor are the bartenders who’ve been there for years — some of the drinks may actually be named after them. —Daniel Maurer