The Drunkmaker: Sara Fischer of Gabor's
A look at the booze-slingers that make this town fuzzy
Mixology can be serious business. For the adventurous drunk, it can also be seriously fun. In this edition of The Drunkmaker, The A.V. Club boozes it up with local bartender Sara Fischer at Capitol Hill watering hole Gabor’s (1223 E. 13th Ave., 303-832-3108). The dimly lit, cozy bar is decked out in red vinyl booths and old Hollywood photos. It also boasts a killer jukebox and a menu that’s more extensive than the standard bar fare, including offbeat items like fried macaroni-and-cheese squares and veggie burgers with jalapeño cream cheese. The drinks go outside the norm as well: When Fischer is not playing in bands like Bluebelle and The Manxx, which plays this Friday, Jan. 22, at the Meadowlark, the bartender is mixing her own alcoholic concoctions (and remedies to combat the after-effects).
The drink: The Portuguese Manhole
How to make it: Mix a two-count of merlot, a dash of apricot brandy, a dash of pineapple juice, and a dash of bitters. Shake over ice, strain, and serve in a shot glass.
When to get it: It’s a signature shot at Gabor’s, so you can get it any time from any of the bartenders.
Where did it come from? “It’s inspired by sangria,” Fischer says. “We invented it because a lot of the time at the end of the night we want to just have a glass of wine and a lot of people want to buy us shots. It’s a nice, mild shot.”
What’s it good for? When you want to do a shot without cringing. According to Fischer, “It’s good for when you want to do a shot with people, but you don’t want to get into the hard stuff. It’s a medium-level shot. It’s not too crazy.”
The drink: The Blood Shot
How to make it: Mix vodka, salt, pepper, celery salt, Worcestershire sauce, one lemon, one lime, and a little bit of horseradish. Shake over ice, strain, and serve in a shot glass.
Variations: None. But if you add tomato juice, the Blood Shot becomes a Bloody Mary.
When to get it: From Fischer herself Thursday through Sunday from 1 to 6 p.m.
Where did it come from? Experimentation on a standard brunch drink and a distaste for saccharine shots. “I was working at the Lions Lair where we had a Bloody Mary menu on Sunday afternoons,” Fischer explains. “We were just experimenting and brainstorming about various menu items we could have and I wanted something that was shot style so I came up with the Blood Shot. It’s really just a Bloody Mary without the tomato juice. Also, I’m not real big on really sweet shots. This one is really unlike any other shot because it’s not sweet—it’s savory. It has a kick to it.”
What’s it good for? Conquering a hangover when you don’t have time to drink an entire Bloody Mary, as well as clearing out your sinuses. Says Fischer, “It’ll cure you like that.”
