Bartender Magazine Summer 2013 by Foley Publishing Corporation

ESTAB.1979

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • SUMMER 2013

DRINK WITH HONOR AND RESPONSIBILITY.

PUERTO RICAN RUM

C e l ebrating our 34th year THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

•

Vol. 95, No. 2, SUMMER 2013

feature stories 6 & 7 Sunny Summer Cocktails 10 Featured Bartender Tomas Beltran

6&7

16 & 17 Top Bars “CENTRAL” 19 Bar Tricks

16 & 17

by Sideshow Pete

21 7 Tips on How to Use Your Outdoor Bar by Emily Fritz

31 The Art of LeRoy Neiman 21

Cover Artist: Tim Williams

Email:twillustration@mindspring.com

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From the makers of

MADE TO WORK. FOR YOU. MXR Essentials® was created to raise the bar for you. Straight-up flavorful and always reliable — MXR Essentials®, in our easy-pour bottle, is crafted to take care of the basics so that you can focus on the details.

MXR EssEntials ®. nOW sERVinG BaRtEnDERs.

C e lebrating our 34th year

A MAJORITY-OWNED FEMALE CORPORATION

•

Vol. 95, No. 2, SUMMER 2013

our regular features 8 Signature Cocktails 12 Shooters 14 Cocktailright 15 Bargos

18 Jokes & Quotes 20 Bartoons by Steve Mantz

22 Blending Bartenders 24 bartender.com

Founder: Raymond P. Foley Assistant to the Publisher/Editor: Kaitlyn Harris Art Director: Doug Swenson Art Seventy, Inc. (802) 334-6741 Executive Secretaries: Anne Loffredo, Debbie Snader Food Consultants: Alfred Mayer, Thomas Jannarone Humor Editor: Hymie Lipshitz Advertising Director: Jackie Foley (732)449-4499 • Fax: (732)974-8289 bartender.com e-mail: barmag@aol.com Facebook: Bartender Magazine

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26 Great Gifts for Bartenders

Marketing Assistant: Ryan Foley

27 Baroscopes by Madame Vena

Publisher/Editor: Jaclyn Wilson Foley

28 , 29 & 30 Service Bar

for Product Information

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Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Marvin Solomon, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 100,000 readers and subscribers.

Editorial Contributions: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self-addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing Corp.: BARTENDER® Foundation, BARTENDER “Hall of Fame”®, BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing Corp., P.O. Box 157, Spring Lake, NJ 07762. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER®Magazine, P.O. Box 157, Spring Lake, NJ 07762. Copyright 2013, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited. Y

32 Last Call

Cartoon Caption Winner & Finalists

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CHERRY LIFESAVER 1 ½ oz. Laird’s AppleJack 1 ½ oz. amaretto 1 ½ oz. cranberry juice

AMERICANO 1 oz. Campari 1 oz. Cinzano splash Club soda splash Pineapple juice

Shake liquids vigorously with ice and strain into a martini glass. Garnish with a Maraschino cherry.

Shake with ice and serve on the rocks.

360 CLIMATE COOLER APPLE BLOSSOM MARTINI

1 oz. 1 oz. ¼ oz.

Sobieski Vodka Marie Brizard Manzanita Marie Brizard Madagascar vanilla

Pour ingredients into a shaker over ice. Strain into a cocktail glass.

2 parts RumChata 1 part banana liqueur 1 part caramel vodka banana slices Shake with ice and pour into a rocks glass. Garnish with a banana slice caramelized with RumChata and brown sugar.

BLONDE BOMBSHELL RECIPE 2 oz. Bacardi® light rum crushed ice 1 can frozen lemonade concentrate Add ice, Bacardi, and frozen lemonade concentrate to a blender. Blend at high speed. Pour into a margarita glass.

1 ½ oz. Bacardi® Limon rum Fill iced tea Fill glass with ice. Add Bacardi Limon. Fill with iced tea. Add lemon wedge, and serve. E. Ducket Chicago, IL

CHAMBUIE

Blend liquids with 1 or 2 crushed ice cubes until ice is completely broken up and liquid is frothy. Serve in a tall glass over ice, and garnish with the cherries.

DUVAL ST. KEY LIME COCKTAIL 1 part RumChata 1 part key lime juice 1/3 part Trader Tiki’s Orgeat (or simple syrup) 4 parts crushed ice

Pour Drambuie into a champagne flute. Top with champagne. bartender.com

1 oz. Bacard® light rum ½ oz. Blue Curacao liqueur 1 oz. Malibu coconut rum ½ oz. peach schnapps 1 oz. piña colada mix 2 oz. pineapple juice Pour all the ingredients into an ice filled shaker. Shake and strain into a cocktail glass.

HONOLULU COOLER 1 ½ oz. Southern Comfort Juice ½ lime Fill Hawaiian pineapple juice Build in a tall glass over crushed ice.

ICE PICK 1 oz. Kru Vodka 4-6 oz. sweet tea Serve over ice.

JERSEY CHERRY 1 ½ oz. Bacardi® white rum 1 oz. cherry brandy Fill cola Build over ice in a rocks glass. Garnish with a cherry. Emily Knapp Poughkeepsie, NY

KEY WEST SONG

FRESH

1 ¼ oz. Captain Morgan original spiced rum 1 oz. Coco Lopez® real cream of coconut 2 oz. orange juice

1 oz. Sauza blanco tequila 1 ½ oz. lemon-lime soda Squeeze lime wedge

Blend with ice until smooth.

Serve over ice.

LA FLORIDA RUM DAISY 1 ½ parts Bacardi® Superior Rum ½ part Yellow Chartreuse 1 part Fresh squeezed lemon juice 1 dash Angostura bitters ½ part Sugar syrup

GOOD AS GOLD

½ oz. Drambuie 3 oz. champagne

BARTENDER MAGAZINE

1 ½ oz. Southern Comfort 1 oz. Coco Lopez® real cream of coconut 2 oz. Pineapple juice 1-2 Maraschino cherries for garnish

Combine all ingredients in a blender until smooth as silk. Pour into Collins glass with a key lime slice and crumbled graham.

B.L.T.

Shake with ice. Serve in a chilled glass or on the rocks. For added flavor, use your favorite flavored tea instead of green tea.

COMFORT COLADA

BANANACHATA

1 ¼ oz. 360 Vodka ¾ oz. Triple Sec 3 oz. Fresh iced green tea sugar or sweetener to taste

HEAVEN SENT

1 ½ oz. Twenty Grand 1 oz. Orange Liqueur Mix all ingredients together and serve on the rocks. SUMMER 2013

Put all ingredients into a mixing glass full of ice, stir well, and strain into a chilled or frozen glass. Garnish with lemon zest.

STRAWBERRY FRAPPACHATA

1 part RumChata 1 part piña colada mix 1 part frozen strawberries ½ part rum 1 part ice

MIAMI ICE

Blend until smooth and pour into tall glass.

SUNBELT

1 oz. ½ oz. ½ oz. ½ oz. 2 oz. 1 oz.

Jose Cuervo Tradicional tequila Smirnoff vodka light rum Coco Lopez® real cream of coconut pineapple juice orange juice

Shake with crushed ice and pour into a glass over crushed ice.

ORANGE SORBET LOPEZ

2 oz. Gordon’s Gin fill grapefruit juice

Pour the gin into a highball glass over ice. Fill with grapefruit juice.

2 oz. G Joy Saké 3 oz. lemonade 1 16 oz. bottle Reeds Ginger Beer

2 oz. Coco Lopez® real cream of coconut 1 oz. orange juice 1 scoop orange sherbert

Pour ingredients over two cups of ice in large pitcher, stir and serve with lemon slices or ginger spears.

Blend with 1 cup ice until smooth.

SUN SHOWER

ORANGE WHIP 2 parts RumChata ½ part Orange vodka ½ part Whipped vodka Shake with ice and strain into shot glass.

1 ½ parts Bacardi® Superior Rum 1 ½ parts Aperol 2 parts freshly squeezed pink grapefruit juice ½ oz. Passion fruit syrup ½ part fresh squeezed lemon juice 1 dash egg white

360 PEACH TREE HUGGER

Pour all ingredients into a shaker. Throw in cubed ice and shake vigorously. Double strain into a chilled or frozen glass. Garnish with Aperol flakes.

SUNSTROKE

1 oz. 360 Vodka 1 oz. Peach Schnapps 3 oz. Cranberry juice

Shake ingredients and strain into a chilled glass or serve on the rocks. Garnish with a lemon slice.

1 ½ oz. Smirnoff vodka 3 oz. grapefruit juice splash triple sec Pour into a tall glass over ice. Stir.

RUMCHATA COLADA

1 part RumChata 1 part Light Rum 1 part pineapple juice ½ part Coco Lopez® real cream of coconut

Shake with ice. Strain and serve over ice.

45 ml Bacardi® Superior rum 20 ml Cynar 10 ml grenadine liqueur 5 ml sugar syrup Elizaveta Evdokimova Russia Winner of the 2013 Bacardi Legacy Global Cocktail Competition

THE LEAP FROG

SUNNY SHORE

THE KNIGHT CUP

THE GARDEN GIMLET 50 ml Bacardi® Superior rum 45 ml lemon syrup 1 tsp. caraway seed 1 tbsp. red bell pepper puree 1 handful fresh arugula 2 Maldon sea salt

Nick Nistico Miami, FL SUMMER 2013

1 oz. Bacardi® orange rum 1 oz. triple sec 1 ½ oz. sweet and sour mix ½ oz. fresh orange juice 2 maraschino cherries Shake ingredients and strain into a cocktail glass. Garnish with a lime and two maraschino cherries on both ends of the lime.

TOWN CAR 1 ½ oz. Twenty Grand 1 oz. Triple sec ½ oz. Lemon Juice Pour into shaker filled with ice. Shake and serve in chilled martini glass.

VIÑAS DE MACONDO

1 part Bacardi® Superior Rum 1/8 parts White currants and agave puree Fill Champagne Put the first 2 ingredients into a chilled or frozen glass, mix and add champagne. Stir carefully to avoid removing the fizz.

YELLOW LAB 1 oz. Kru Vodka 2 ½ oz. lemonade Serve over ice, stirred. Garnish with lime or lemon wedge.

Compliments of BARTENDER®MAGAZINE bartender.com

BARTENDER MAGAZINE

IGNATURE COCKTAILS

Raices del Cielo

Bacardi Light Bacardi Gold Blue Curacao Vodka Amaretto Sour Mix Chinese & pineapple juice

Restaurante Raices Caguas, Puerto Rico

Madison & Vine

Muddled green apple

Greg Madison & Vine New York, NY

Steven Botta Brando’s Citi Cucina Asbury Park, NJ

Caesars Breakfast Punch

3 parts Gordon’s Gin 1 part Sobieski Vodka ½ part Lillet Dry Vermouth

Shaken not stirred. Dominick Statler Grill Steakhouse New York, NY

Frank Keller Caesars Atlantic City, NJ

1 ½ oz. Hornitos Reposado ½ oz. triple sec 1 oz. Habanero Lime simple syrup Splash sour mix 3 lime wedge 2 orange wedge Jeff Steiner Ray’s Boathouse & Café Seattle, WA

Red Rocker

Dave and Buster’s Irvine, CA bartender.com

Cabo Wabo Blanco tequila Fresh pomegranate & lime juices

Curly’s Collegiate Concoction

Captain Morgan Original Spiced Rum Malibu Coconut rum Peach Schnapps Pineapple & orange juice Pomegranate syrup

BARTENDER MAGAZINE

Champagne Southern Comfort Cranberry & Lime juices Sierra Mist

Sammy’s Beach Bar Atlantic City, NJ

Walk the Plank

360 Chocolate Vodka Chocolate syrup Club Soda Milk

James Bond Martini

Blackberry Habanero Margarita

Chocolate

Sobieski Vodka Sauvignon Blanc Fresh Lime juice

SUMMER 2013

2 parts 1 part 1 part Splash

X-Rated Fusion Liqueur Peach Schnapps Absolut Berry Acai 7-Up

Mix in shaker with ice. Serve in a martini glass. Johnny Cocke Curly’s Village Inn Fort Wayne, IN

Satisfies both purists and perfectionists.

Crafted with the same care as Patrón tequilas, Patrón Citrónge is a fresh, all-natural orange liqueur that enhances the flavor of premium cocktails.

BARTENDER® MAGAZINE is proud to present our Feature Bartender,

Featured Bartender

Tomas Beltran

Q How long have you been bartending at Bacardi Rum Factory in Puerto Rico? A Over 25 years. Q How did you get the job? A I worked for the Puerto Rico Police Department

and decided I needed a change of lifestyle. I love interacting with people, so this is a perfect job for me.

Q Favorite Bacardi cocktail? A Bacardi Oakheart & Soda. Q Most frequently asked question by people on tour? A Which rum does Bacardi sell the most of? Bacardi Superior!

Q What Bacardi cocktail are you asked to make most often? A Mojitos. I make the best mojitos. Q Any personal information you would like to share? A Born in San Juan, Puerto Rico. Lived in New York for 10 years in my youth, however have remained in Puerto Rico for over 40 years. I am currently married and have raised 4 boys.

BARTENDER MAGAZINE

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from Puerto Rico.

Tomas’ Mojito Recipe Most important is that everything must be fresh. For a 10 oz. glass place, 10 or 12 2 tsp. 1 1/2 oz. 1 1/2 oz.

spear mint leaves white sugar freshly squeezed “Persian limes” (seedless) juice only Bacardi Superior

I muddle the leaves lightly into the mix, because I don’t like when it’s too herbal. Afterwards I stir until most of the sugar has dissolved. Fill the glass with ice cubes and club soda, stir again. Garnish with half moon slices of limes and a short stem of spear mint. To make a perfect drink it takes time and dedication. And a little love for your craft.

SHOOTERS TRUE BLOOD

CINNAMON APPLE SHOT

1 oz. Fireball ½ oz. Sour Apple Pucker ½ oz. pineapple juice Shaken and strained into a shot. Leigh-Ann Knapp Port Charlotte, FL

2 oz. Bacardi Raspberry ½ oz. cranberry juice

Serve as a shot. Tom Egan Edison, NJ

THE HONEY BADGER

1 part RumChata 2 parts honey bourbon or whiskey

Shake ingredients with ice and strain into a shot glass. Joe Brennan Arnold, MD

ROOT BEER FLOAT SHOOTER

2 parts RumChata 1 part Root Beer Vodka ½ part Whipped Vodka

Shake with ice and strain into shot glass. Hal Cogan Fairfax, VA

H'ORANGE

2 oz. Herradura Silver Tequila Pinch chili powder 1 orange wedge

Lick the chili powder, shoot the tequila and bite the orange. Ronnie Kovacs Burlington, VT

BAT BITE

BATH SALTS Equal parts Bacardi 151 Tequila Blue Maui Pineapple juice Red Bull Dress ½ rim of 1 oz. shot glass with lime rub and kosher salt. Chill and shake. Strain into shot glass. Martha Michels Las Vegas, NV

RIPTIDE 1 ½ oz. Kuhl Blue Ocean Rave Vodka ½ oz. Cointreau Shake and serve as a shot. Kaitlyn Rae Manasquan, NJ

GRAND SLAM 1 ½ oz. Twenty Grand 1/4 oz. tonic water Cover with napkin. Slam on bar. Isla Wotherspoon Portland, OR

TORITO (The Little Bull)

1 ½ parts Bacardi Superior or Gold Rum ½ part raspberry liqueur 1 part cranberry juice

Shake ingredients with ice. Strain into a shot glass.

Shake with ice and pour into shot glass, garnish with Serrano pepper.

3/4 oz. 3/4 oz. Dash

Agave Loco Pepper Cured Tequila Sangrita Mix Worchestershire sauce

Kat Christopher Jersey City, NJ 12

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Make no mistake,

≤

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The only pour featuring patented 3-ball technology. Available in a wide variety of shot sizes and configurations.

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MADE IN USA

BARGOS

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Don’t let that happen to YOU! Protect your creation and have Your Original Drink COCKTAILRIGHT® C

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ONLY BY

BARTENDER® MAGAZINE, will now register and issue your Cocktailright® for YOUR Original Drink Recipe. We sill only issue ONE Cocktailright® per recipe. This handsome 8” x 10” Cocktailright® Certificate is available ONLY THROUGH BARTENDER® MAGAZINE, and is ready for framing. Just send $30.00 ($35.00 Canadian/Foreign orders) to cover the cost of research, certificate, postage, and handling to: BARTENDER® MAGAZINE Dept. C, PO Box157, Spring Lake, NJ 07762 ( If your recipe has already been Cocktailright® your money will be refunded)

Perfect for YOUR Signature Cocktail!

Hook into good times and sun-splashed fun with Hook’s Spiced Rum. Smooth yet exciting, with a hint of cinnamon, clove, and vanilla, Hook’s Spiced is a premium Caribbean Rum with a rich amber color, velvety texture, and distinct island flavor. It’s the perfect start to a perfect party – day or night.

HooksRum.com

ALABAMA

F F F F F

Dave’s Pub, Birmingham Callaghan’s Irish Social Club, Mobile The Nick, Birmingham Pink Pony Pub, Gulf Shores The Bottle Tree, Birmingham

ARKANSAS

F F F F F

Capital Bar & Grill, Little Rock Big Whiskey’s, Little Rock Maxine’s, Hot Springs National Park Thirst N’ Howl, Little Rock Smoke and Barrel Tavern, Fayetteville

ILLINOIS

F F F F F F F

The Lantern Tavern & Grill, Naperville Green Mill Cocktail Lounge, Chicago Firkin, Libertyville Map Room, Chicago Hopleaf Bar, Chicago Irish Mill Inn, Mundelein Billy Goat Tavern, Chicago

INDIANA

F Rich O’s Public House, New Albany F The Ball & Biscuit, Indianapolis F Working Man’s

Friend Tavern, Indianapolis F MacNiven’s Restaurant & Bar, Indianapolis F Heorot, Muncie

IOWA F F F F F

Johnny’s Hall of Fame Bar, Des Moines El Bait Shop, Des Moines The Front Row, Windsor Heights The High Life Lounge, Des Moines Front Street Brewery, Davenport

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SUMMER 2013

KANSAS F F F F F

The Bottleneck, Lawrence Jazzhaus, Lawrence The View, Kansas City Replay Lounge, Lawrence Fat Matt’s Vortex, Kansas City

KENTUCKY

F F F F F

Jockey Silks Bourbon Bar, Louisville Bluegrass Tavern, Lexington The Old Seelbach Bar, Louisville The Old Talbott Tavern, Bardstown Equus & Jack’s Lounge, Louisville

LOUISIANA

F Bellocq The Hotel Modern

F F F F

New Orleans, New Orleans Cure, New Orleans The Chart Room, New Orleans Bar Tonique, New Orleans Tujagues, New Orleans

MICHIGAN

Cocktailz, Wyoming Beek’s Bar & Grill, Monroe Augies Bar & Grill, Madison Heights Olde Peninsula Brewpub & Restaurant, Kalamazoo F Shamrock Irish Pub, Utica F F F F

MINNESOTA

F F F F F

The Half Time Rec, St Paul Kieran’s Irish Pub, Minneapolis The Trail Center Bar, Grand Marais Grumpy’s, Minneapolis Ike’s Food & Cocktails, Minneapolis

OKLAHOMA F F F F F

MISSISSIPPI

F F F F F

Proud Larry’s, Oxford The Bulldog, Jackson Keg & Barrel, Hattiesburg, Parlor Market, Jackson Hal & Mal’s Restaurant & Brewery, Jackson

Bricktown Brewery, Oklahoma City Bison Witches Bar & Deli , Norman Kilkenny’s Irish Pub, Tulsa Library Bar & Grill, Norman Belle Isle Restaurant & Brewery, Oklahoma City

SOUTH DAKOTA

F F F F F

Wiley’s Tavern, Sioux Falls Sliders Bar & Grill, Rapid City Tommy Jack’s Pub, Sioux Falls The Knuckle Saloon, Sturgis Ice House, Yankton

MISSOURI

F Manifesto, Kansas City F Harry’s Country Club, Kansas City F Chappell’s Restaurant

TENNNESSEE

F F & Sports Museum, Kansas City F F Trailhead Brewing Company, St Charles F F Absolutli Goosed, St Louis F

NEBRASKA F F F F F

Depot Grill & Pub, North Platte Homy Inn, Omaha Lazlo’s Brewery & Grill, Omaha Duffy’s Tavern, Lincoln M’s Pub, Omaha

NORTH DAKOTA

F Peacock Alley F F F F

American Grill & Bar, Bismarck Lucky’s Bar & Lounge, Bismarck Boomer’s Corner Keg, Valley City Parrot’s Cay Tavern, Grand Forks Monte’s Downtown, Fargo

Earnestine & Hazel’s Bar & Grill, Memphis Lipstick Lounge, Nashville Robert’s Western World, Nashville Downtown Grill & Brewery, Knoxville Tootsie’s Orchid Lounge, Nashville

TEXAS

F F F F F F

Draught House Pub & Brewery, Austin Club Schmitz, Dallas Windmill Lounge, Dallas La Tuna Grill, San Antonio Brian O’Neill’s Irish Pub, Houston The Spot, Galveston

WISCONSIN

F Lakefront Brewery F F F F

Palm Garden, Milwaukee Bodega Brew Pub, La Crosse Bryant’s Cocktail Lounge, Milwaukee Nomad World Pub, Milwaukee Brewery Creek Inn, Mineral Point

SUMMER 2013

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BARTENDER MAGAZINE

& HYMIE LIPSHITZ’S 10 LAWS OF BARTENDING: 1.

No one orders a Frozen Strawberry Daiquiri when you’re slow.

2. The person who wins the fight over the

A thoroughly-married man managed to elude his wife and slip off to a neighborhood emporium, where he promptly asked for a pitcher of martinis. “You mean a glass, don’t you?” the bartender asked. The customer looked enraged: “Now you’re beginning to sound like my wife.”

check is the worst tipper.

3. Last call is always given twice. 4. No one has ever been drunk before. 5. All customers can get you a better job. 6. No one’s at a bar when their spouse calls. 7. All customers know the owner better than you.

8. Anyone who wants to buy you a drink never offers you the money.

9. Everyone leaves their proof of age at home. 10. The owner always has relatives that can bartend. 18

BARTENDER MAGAZINE

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SUMMER 2013

“Moderation is a fatal thing— nothing succeeds like excess.” - Oscar Wilde “Wine is bottled poetry.” - Robert Louis Stevenson “Alcohol is the anesthesia by which we endure the operation of life.” - George Bernard Shaw “We don’t stop laughing because we grow old: we grow old because we stop laughing.” - Anonymous

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11:47 AM

by Stevearino Cartoons

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by Emily Fritz You’ve invested much money and time into creating the perfect outdoor bar scene, from installing the outside bar service to hanging that awning and ordering your stylish patio furniture. As the days draw shorter and cooler weather descends upon us, it is natural to see the traffic to your outdoor bar area start to dwindle…unless you promote your patio appropriately, that is. Here are some tips to keep the people, energy, and drinks flowing to your outdoor bar this season. 1. Heat it up. Literally. Invest in some commercial outdoor patio heaters to help ward off the chill in the air, or consider a fire bowl that is safe for use on your commercial decking. You can also contact your local rental company to inquire about adding a tent or screen. 2. Launch patio-only specials. Whether they’re cocktails or appetizers, create fun fall specials for your outdoor bar area only. Consider adding some new warm beverages to your bar list, such as a hot toddy or an Irish coffee. Be sure to coach your host, bar, and wait staff on how to promote these specials, and add some signage to invite guests outside. 3. Plan an outdoor party or two. Nothing draws a crowd like a good party! To kick off the harvest season, why not plan a wine sampling party? At the end of September, have an Oktoberfest-themed party at your outdoor d-KUf-prt-Bartender-Summer2013-halfpgAd-v1.pdf 1 6/7/13 11:34 AM bar, and serve up German ales on special.

4. Take advantage of football season. If you’re a sports bar, find a way to broadcast on a screen outside. Be the fun spot that everyone heads to on Sunday afternoons by offering up team-inspired cocktails of beerand-munchies specials. Incorporate some football trivia challenges during half-time to keep the crowd in good spirits. 5. Host a can jam tournament. Or cornhole or badminton or beach volleyball tourney. Give your bargoers a reason to come out and bring a team of friends with them. 6. Consider a brunch. I know, you’re thinking, “bars and brunches don’t go together.” But in autumn, the daylight doesn’t last as long and this could be a perfect time to reach out to a brand new audience. 7. Hire a musician. If you have a live guitarist or small band performing on your patio, guests will naturally navigate to your outside bar. Make it a weekly feature. Your outdoor bar offers valuable real estate and expands your overall seating capacity. Use it wisely this fall!

BLENDING BARTENDERS HAWAIIAN SLUSHIE

HIGH CLIMBER

3 1/2 oz. COCO LOPEZ ® REAL CREAM OF COCONUT 3/4 oz. frozen lemonade 1/4 oz. pineapple juice 1 1/2 oz. citrus vodka Combine ingredients in a blender with ice. Mix well. Serve in a hurricane glass with a wedge of pineapple.

1 oz. COCO LOPEZ ® REAL CREAM OF COCONUT 2 1/2 oz. gin 1/2 oz. lemon juice Combine with ice in a blender. Blend well. Strain into a chilled cocktail glass. Garnish with lemon peel.

BLUE LAGOON 3/4 oz. COCO LOPEZ ® REAL CREAM OF COCONUT 2 oz. pineapple juice 1 1/2 oz. pineapple vodka 3/4 oz. blue curacao Blend first three ingredients with ice. Serve in a hurricane glass. Float blue curacao on top.

LAVENDER BOUQUET 1 1/2 oz. COCO LOPEZ ® REAL CREAM OF COCONUT 1 1/2 oz. white rum 1 oz. lavender liqueur 1 oz. cream Combine ingredients in blender. Garnish with lavender blossoms.

1 oz. COCO LOPEZ ® REAL CREAM OF COCONUT 2 oz. banana rum 3 oz. pineapple juice 1 oz. lime juice Combine all ingredients with ice. Serve in hurricane glass. Garnish with coconut shavings. BARTENDER MAGAZINE

2 oz. COCO LOPEZ ® REAL CREAM OF COCONUT 2 oz. Midori 1 oz. white rum 2 oz. pineapple juice Blend ingredients with ice. Serve in a hurricane glass. Garnish with a melon slice.

BLUEBERRY BLAST 1 oz. COCO LOPEZ ® REAL CREAM OF COCONUT 1 1/4 oz. vodka 2 oz. blueberries crushed ice Combine ingredients in blender. Blend well. Serve in a hurricane glass. Top with whipped cream. Garnish with blueberries.

APPLE PIE COLADA

FRUIT BASKET

GREEN WITH ENVY

bartender.com

SUMMER 2013

2 oz. COCO LOPEZ ® REAL CREAM OF COCONUT 2 oz. apple juice 1/2 oz. apple schnapps 3/4 oz. spiced rum Blend with ice until smooth. Top with a sprinkle of cinnamon.

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LIBARY The Juice by Jay McInerney Vintage Books jaymcinerney.com/wine $15.95

Jay McInerney’s essays on wine— which he now writes for the Wall Street Journal and which won him the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation—have delighted wine lovers for more than a decade: from restaurateurs, to esteemed critics, and the media. Here’ in his third collection of thirst-inducing essays, McInerney provides a master class in the almost infinite varieties of wine and the people and places that produce it all the world over.

LIQUID VACATION

CMY

77 REFRESHING TROPICAL DRINKS FROM FRANKIE’S TIKI ROOM IN LAS VEGAS

by P Moss Stephens Press frankiestikibar.com pmoss.com $29.95 All of us need a break now and then, whether it’s from the stress of everyday life or the boredom that comes with routine. You’ll find it in Liquid Vacation, a colorful, sometimes wild walk through the tiki culture in Las Vegas, from the early days of the Stardust Hotel to the present as it’s embodied by Frankie’s Tiki Room, just minutes from the famous Strip. Liquid Vacation author P Moss, a dedicated student of the tiki culture, walks readers through the swaying palms, whispering bamboo and rustling grass skirts of the tiki world from Aku Aku and Don The Beachcomber to Frankie’s, the world’s only 24/7 tiki bar, and especially the drinks that make tiki tiki.

marks the spot... leading to the dark, dangerous taste of Hook's Black. At 92 proof, this premium rum gives a kick worthy of the mightiest swordsman—with rich notes of cinnamon, clove and sweet vanilla, overlaid with an oaky charred ﬁnish.

Sip it straight or mix it up. Either way, adventure lies ahead.

HooksRum.com

GREAT GIFTS

YO U R O F F I C I A L O N L I N E S O U RC E F O R ALL BooKS ARE ALSo AVAILABLE AT YoUR LoCAL BooKSToRE.

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ULTIMATE LITTLE u ShooTER BooK Over 1,000 shooters $11.99 plus shipping t X-RATED DRINKS 250 of the hottest drinks $10.95 plus shipping BARTENDER MAGAZINE'S u ULTIMATE BARTENDER'S GUIDE More than 1,300 drinks from the world's best bartenders $19.95 plus shipping 速

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t GIRLS NIGhT oUT Over 1,000 cocktails for the ladies $10.95 plus shipping t ThE ULTIMATE LITTLE CoCKTAIL BooK with over 1,000 recipes, perfect for your library. $11.99 plus shipping SKINNY CoCKTAILS u More than 250 Tasty Low-Cal Cocktail Options $6.99 plus shipping Credit card orders phone: 1-800-46-DRINK (9:00am-9:00pm M-F, EST only.) Or send check or money order to: BaRteNDeR速 P.O. Box 157, Spring Lake NJ 07762 www.bartender.com

or barmag@aol.com. We aCCePt tHe FOLLOWING CaRDS:

(Extra shipping fee will be charged for Canadian & foreign customers). 26

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p BARTENDER UNIVERSITY GLASS of 20?? ToDDLER T-ShIRT SIZES 2T, 3T, 4T, 5/6 : $12.00 + shipping

BAROSCOPES by Madame Vena CAPRICORN December 22 – January 20

This summer romantic plans will be in overdrive. Good things are coming your way! Smile while sipping a LOCO ONO.

LOCO ONO 1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA Kirin or Sapporo beer Shoot the Agave Loco. Chase with your favorite Japanese beer. Listen to music by John Lennon!

AQUARIUS January 21 – February 19

Focus on the details this summer, especially with regard to a project. Stick to your goals, particularly regarding health issues. Power up by enjoying a KICKIN’ MARTINI.

KICKIN’ MARTINI 1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA 1 ½ oz. sweet and sour mix 1 ½ oz. each fresh lime, orange & lemon juice Shake well with ice. Strain into a salt-rimmed martini glass. Garnish with lime slice.

PISCES February 20 – March 20

Your creativity will shine this summer. Go out on a limb and take a chance. Hit me with your best shot while sipping a BITE ME MARGARITA.

BITE ME MARGARITA 1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA 1 ½ oz. triple sec ¼ oz. lime juice Mix ingredients. Serve in a salt-rimmed margarita glass.

ARIES

March 21 – April 20

This summer you’ll have a better grasp on your finances. Tips are awesome. Just throw it in the bag! Celebrate while enjoying a SPICY CHIHUAHUA.

SPICY CHIHUAHUA 1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA ½ oz. orange flavored liqueur 4 oz. grapefruit juice juice of ½ lime Combine ingredients in shaker with ice. Shake well and strain into margarita glass. Top with splash of club soda. Garnish with lime wedge.

CANCER June 22 – July 22

Prosperity and good fortune abound for you this summer. Stick to the plan, thou shalt not waiver! Contemplate while sipping a HOT ITALIAN. HOT ITALIAN 1 part AGAVE LOCO PEPPER CURED TEQUILA 1½ oz. orange juice 2 tbsp. amaretto liqueur 1 oz. lime juice Shake ingredients with ice. Strain into sugar-rimmed margarita glass.

LEO

July 23 – August 23

This summer you find yourself wanting to be alone. It’s time to rethink the possibilities and charter your course. Think it over while enjoying a RED HOT. RED HOT 1½ oz. AGAVE LOCO PEPPER CURED TEQUILA 1½ oz. raspberry liqueur 3 oz. sweet and sour mix Shake well with ice. Strain into salt-rimmed margarita glass.

VIRGO August 24 – September 23

This summer holds lots of fun invitations. Take full advantage. It’s not what you know, but who you know! Start socializing while sipping a CHILE-MANGO MARGARITA. CHILE-MANGO MARGARITA 1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Mango Margarita mix ½ cup ice Mix Agave Loco and mango mix. Blend with ice. C

LIBRA September 24 – October 23

This summer your good luck charm has been found! After many years of working, finally success is within your grasp. Your love life will see new heights. Stand tall while enjoying a JALAPENO MARGARITA. JALAPENO MARGARITA 1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Margarita or Daiquiri mix ½ cup ice Mix Agave Loco and margarita mix. Blend with ice. CMY

SCORPIO October 24 – November 22

JALAPENO SUNRISE 1 part AGAVE LOCO PEPPER CURED TEQUILA 2 parts Strawberry Margarita or Daiquiri mix 2 parts orange juice Mix orange juice and Agave Loco. Drizzle strawberry mix over top.

Travel is in the stars for you this summer. A trip will result in good news. But be patient, better things come to those who wait. Relax while sipping a SPICY SOUTHWEST MARGARITA SPICY SOUTHWEST MARGARITA 1½ oz. AGAVE LOCO PEPPER CURED TEQUILA ½ oz. blue curacao 2½ oz. margarita mix 1 oz. orange juice Combine all ingredients in a blender with ice and blend until smooth. Pour into hurricane glass and garnish with lime wedge.

GEMINI May 22 – June 21

SAGITTARIUS November 23 – December 21

TAURUS April 21 – May 21

Travel and career change are in the air for you this summer. A new job opportunity will present itself. Try to get away with your loved one. You’ll be refreshed. Rejuvenate while sipping a JALAPENO SUNRISE.

You’ll thank a friend for getting you up close and personal with a fabulous opportunity. Be patient, it’s a virtue! Chill out while enjoying a STRAWBERRYJALAPENO MARGARITA.

STRAWBERRY-JALAPENO MARGARITA 1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Strawberry Margarita or Daiquiri mix ½ cup ice Mix Agave Loco and strawberry mix. Blend with ice.

Take advantage of financial opportunities this summer. Be sure you’ve thought through which ones are best. Mull it over while enjoying a HOT COFFEE. HOT COFFEE 1½ oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. hot fresh coffee 1 oz. coffee liqueur Combine ingredients in mug. Stir gently. Garnish with whipped cream and cinnamon. SUMMER 2013

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Plastic Tokens and Wooden Nickels with Your Design Choose from 4 sizes, 13 token colors, and many stock designs and sizes. www.DrinkTokens.com

Nascard Boards & Sports Betting Cards

Pull Tabs Hundreds of games to choose from! Pull tab dispensers too. www. Pull-Tabs. com

Keep customers coming back with these fun sign-up prize games. www.kardwell.com

Prize Wheels

Number wheels, custom wheels, and more. Sizes from 18" to 60" diameter. Visit www. WheelsOfChance.com.

Happy Hour Tickets

40% of tickets are for full price drinks, 40% are for half price drinks, and 20% are for the 25Â˘, 50Â˘, or $1 ticket price. www.Pull-Tabs.com 96-Page 1-800-233-0828 FreeCatalog!

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OLD MARINE T-ShIRT Send your size and number of t-shirts to: PO Box 157 Spring Lake, NJ 07762

Call 732-449-4499 or Email: barmag@aol.com Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping All proceeds go to an OLD Marine.

The affordable way to start or expand a highly profitable foodservice operation • Healthier and crispier—Hot-air fried menu items look and taste like they were deep-fat fried with 20% to 40% less fat! • No grease, no vented hood system—Cooks with hot air, radiant heat, and an elevated perforated cooking basket! • A complete kitchen with just a Quik n’ Crispy, freezer and sink—Or use it to supplement your existing kitchen! 30

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The West End Pub bought its first Quik n’ Crispy almost 10 years ago and it changed how we did business! Unable to install a vent-a-hood due to being in a historic building, we were able to go from a soup and sandwich menu to offering real Pub food. The purchase of the second unit and some new food offerings allowed us to serve a high quality burger, fries and real “boneless” wings. We are looking to purchase a third unit soon and to begin offering pizza and additional menu items. You have no idea what the Quik n’ Crispy can do for your business until you give it a try. Bob Allen • Owner (for 24 years) • West End Pub • www.westendpubdallas.net

888-668-3687 • (972) 669-8993 • Fax: (972) 669-8990 • www.Q-N-C.com Email: sales @ Q-N-C.com • 12012 Plano Road, Ste. 160, Dallas, TX 75243

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THE ART OF

LeRoy Neiman

Exclusive Offer ONLY FROM BarteNder Magazine ®

LIMITED Personal Signed LeRoy Neiman prints available.

t "Brooklyn Bridge" small (10 3/4” x 21 3/4”) poster: $48.00 large (15" x 30 5/8”) poster: $54.00

"PGa Championship" 29" x 23" Print: $48.00 q

"La Grand Cuisine" p 23" x 25 3/4 poster: $48.00 NJ Residents add 7% sales tax. Send check or money order to: Foley Publishing, P.O. Box 157, Spring Lake, NJ 07762. Add $15.00 for shipping and handling. Please allow 10 business days for delivery. Check us out on the web: bartender.com, usbartender.com and mixologist.com. Blog http://bartendermagazine.wordpress.com. We accept the following cards. Call 1-800-46-DRINK • Email:barmag@aol.com SUMMER 2013

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Last Call Last Call Last Call THE WINNING CAPTION coming in

"What a sad story... Automatic wine refill engaged." - Ashley Anklam - The Landslide Saloon, Asbury, NJ

rUnnerS UP "Take me to your liter."

- Patty Heckenkamp - ILBA, Springfield, IL

"I'm dating the blender."

- Judith Catalano - Blue Pheasant, Cupertino, CA

"Doesn't taste too oily does it?"

- E. Janeski - Dutchmaster Bar, Buckley, IL

The next issue of BARTENDER® will feature the best bars US Mountain region.

•

Do you have an inventive and resourceful idea to share with BARTENDER® readers? Send to barmag@aol.com

•

And remember to keep those signature cocktails, creative cocktails, shooters, jokes, and bar logos coming in!

THANK YOU to the 199 others who entered. Try this Issue’s contest! *BArTeNder® will send $200 for the best caption.

next Issue

"You fill in the Caption." *

Email to barmag@aol.com, see www.bartender.com or mail to: Bartender® Magazine, P.O. Box 157, Spring Lake, NJ 07762 32

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