ESTAB. 1979
®
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • SUMMER 2010 ©
great pilsner taste at every the new ™
vortex bottle
turn.
M A G A Z I N E Celebrating our 31st year
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
• Vol. 92, No. 2, SUMMER 2010
feature stories
EDITORIAL
4
4 Editorial
In Memory of Peter Nelson
Mix with the IN crowd.
8
8 Enter the Angostura Cocktail Challenge 12 The #1 brand of aromatic bitters and unique mixers now joins the Mizkan family of brands. We just raised
12
Live: 10.375” Trim: 10.875” Bleed: 11.125”
TM
the bar. Angostura® aromatic bitters and Non-Alcoholic Mixers are now part of Mizkan, a leader in liquid condiments. So now our reputation for
enhancing the flavor of food extends to beverages, too. Mix with the best. To learn more visit Mizkan.com
™ ™
®
BARTENDER
“Hall of Fame”
®
© 2010 Mizkan Americas, Inc.
Live: 7.75” Trim: 8.25” Bleed: 8.5”
ANG-008 Bitters Bartend Mag.indd 1
3/29/10 4:25 PM
16 & 17 Tiki Cocktails 16 & 17
31
31 The Art of LeRoy Neiman Cover Artist: Tom Schmitt, tschmitt@g.risd.edu
Bartender Magazine
BARTENDER ® Magazine is going green!
If you are receiving BARTENDER complimentary you can now provide us with your e-mail address and view the magazine in its entirety on bartender.com! Send barmag@aol.com your e-mail address and help BARTENDER become more environmentally responsible today. www.bartender.com
twitter.com/barmag
BARTENDERMAGAZINESUMMER2010
1
M A G A Z I N E Celebrating our 31st year
A MAJORITY-OWNED FEMALE CORPORATION
10
• Vol. 92, No. 2, SUMMER 2010
our regular features 6
Creative Cocktails
10
Signature Cocktails
14
Cocktailright
18
Jokes & Quotes
20
Bargos
22
Blending Bartenders
24
cyBARtender
25
Baroscopes
18
22
25
26, 28, 29 & 30
by Madame Vena
Service Bar for Product Information
27
The Ultimate Offer
32
Last Call
Subscribe to BARTENDER® Magazine
by Bob Schochet and Cartoon Caption Winner & Finalists
Bartender Magazine
2
BARTENDERMAGAZINESUMMER2010
twitter.com/barmag
Publisher/Editor: Jaclyn Wilson Foley Founder: Raymond P. Foley Assistant to the Publisher/Editor: Lauren Saccone Art Director: Doug Swenson Art Seventy, Inc. (802) 334-6741 Executive Secretaries: Anne Loffredo Debbie Snader, Laura Larena Food Consultants: Alfred Mayer, Thomas Jannarone Humor Editor: Hymie Lipshitz Advertising Director: Jackie Foley (908)766-6006 • Fax: (908)766-6607 www.bartender.com e-mail: barmag@aol.com Facebook: Bartender Magazine Twitter: www.twitter.com/barmag Photography: Ryan Foley Intern: Michelle Milot Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Marvin Solomon, Rene Bardel, Egon Gronau, Joe McClure, James D. Zazzali, Dave Conroy, Phil Magnotti, Chester Brandes, and over 150,000 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 FameTM, 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 593, Livingston, NJ 07039. Allow 6 weeks for change of address. When sending new address, give old address and please send clipping label from last issue to ensure prompt service. Postmaster: Send all address changes to Bartender® Magazine, P.O. Box 593, Livingston, NJ 07039. Copyright 2010, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited. www.bartender.com
www.truthinvodka.com
Please Enjoy Sobieski Responsibly. SOBIESKI
®
VODKA, 40% ALC./VOL. (80 PROOF). PRODUCT OF POLAND. ©2010 IMPORTED BY IMPERIAL BRANDS, INC., PALM BEACH GARDENS, FL
BARTENDER
速
b a r t e n d e r . c o m 4
EDITORIAL
It's with great sadness that I mention in this editorial the news about my great friend in business and life. Hans Peter Nelson, 61, passed away on Tuesday, June 8, 2010 following an 11-month battle with brain cancer. Mr. Nelson was born in Kochel am See, Germany on July 17, 1948 to Mr. & Mrs. Hans and Inge Nelson (nee Spengler). After completing his studies in Germany, Mr. Nelson spent time working in London before moving to the United States in 1982 as an Executive Vice President with the Asbach Liquor company. In 1991, he founded Niche Import Co., an importer of international wines and spirits, currently based in Cedar Knolls, NJ. The successful firm allowed Mr. Nelson to combine several of his passions: the search for and distribution of high-quality international wines and spirit specialties, time spent with family, global travel, and German-American causes. Indeed, he was a very active part of the German community in the United States and was a distinguished member of the board of The Liederkranz Foundation in New York City, where he also supported the German-American Steuben Parade among many other events and associations throughout the country. Peter also supported the United States Armed Forces and the men and women who served in them - especially all our veterans! Peter was always ready to help. Mr. Nelson was an avid collector who created dozens of bulging scrapbooks chronicling his vast life experience and dating back to the time before his parents were born. He was also a keen golfer with a dry sense of humor who was a fine and gracious host to his many, many friends from around the world who visited often.
BARTENDERMAGAZINESUMMER2010
Further, he frequently welcomed young men and women eager to learn about the liquor business who would routinely spend a summer interning at Niche and living with Mr. Nelson's family. In July of 2009, Mr. Nelson was diagnosed with cancer of the brain in the form of gliobastoma. Despite the Hans Peter Nelson terminal nature of the 1948-2010 disease, Mr. Nelson embraced life and continued to work and spend time traveling with his family and friends. Terri and Matthew Nelson wish to extend their heartfelt thanks to their friends, business colleagues and clients for their invaluable support during the past year. Terri will continue Peter's legacy by building on Peter's foundation at Niche Imports. Peter fought this battle with strength, compassion for others, and his great wit and honor. God bless him, and I and all will miss him every day. As Peter would say, "How unusual." Yes Peter, how unusual that the good and great leave us way too soon.
www.bartender.com
TURN BARSTOOLS INTO STADIUM SEATS. Give your customers the best sports experience with the Comcast Business Class Sports & Entertainment Standard package for $99.95 per month. The MLB Network, NFL Network, NBA TV, NHL Network, and ESPN channels are all included, plus a whole lot more. With a deal like this, it’s never been easier to fill the seats and turn yourswing business a fast business. This season, for theinto fences. Give your customers the best baseball experience with the Comcast Business
$99
Class Sports and Entertainment package. With the MLB Network, MLB Extra Innings, and over 80 HD games every week for just $99.95/month, this isn’t just business, it’s fast business.
95
YOUR FAVORITE NATIONAL AND PER MONTH LOCAL business.comcast.com SPORTS 800-391-3000 | |business.comcast.com 800-XXX-XXXX
800-391-3000 |
business.comcast.com/bar
Restrictions apply. Not available in all areas. Minimum-term contract required. Early termination fees apply. Equipment, installation, taxes, franchise, and phone fees extra. Call for details. © 2010 National Football League. Team names/logos/indicia are trademarks of the teams indicated. All other NFL-related trademarks are trademarks of the National Football League. Comcast © 2010. All rights reserved.
CREATIVECOCKTAILS KODIAK SASPARILLA 1/2 shot Captain Morgan 1 shot root beer schnapps Top with soda Garnish with a cherry. Daniel Eubanks Best Western Kodiak Inn Kodiak, AK
ITALIAN ICE 1 part Bacardi Limon Rum 1 part Black Haus Liqueur Splash sour mix Splash 7-Up Shake until ice breaks up. Joe LiBrizzi Primavera Regency Stirling, NJ
ELIXR ALPESTRE* 2 oz. Bols Genever 3/4 oz. St. Germain 1/4 oz. Becherovka Dash Angostura Orange Bitters 6 drops Pernod Absinthe Combine all ingredients in a shaker tin over ice and shake. Strain into a large coupe glass. Garnish with a lemon twist. Bobby McCoy Boston, MA * Winner of the Can-Can Classic Competition
FRUIT LOOPED 2 oz. Smirnoff Vodka 1/2 oz. DeKuyper Sour Apple 1/2 oz. DeKuyper Peachtree 1/2 oz. 99 Black Cherries Fill with cranberry juice and shake. Garnish with an orange slice. Mike Mihalik Famularo Catering, Inc Mt. Pocono, PA
OUTSIDE LIVING 1 1/2 oz. Patron Reposado Tequila 3/4 oz. strawberry consomme 3 basil leaves 2 strawberry slices 1 lemon slice Muddle Patron Reposado Tequila and basil in mixing tin. Squeeze lemon and discard. Add consomme, ice, and strawberry slices. Shake and pour with ice into old fashioned glass. Top with club soda. Garnish with Strawberry slice. Strawberry Consomme: Wash 1 lb. strawberries with stems removed. Place in bowl with 1/2 cup sugar. Cover with Saran Wrap and place in double boiler. Cook over low heat for 1 hour. Let cool, and strain. Chill. Rich Szydlo One SixtyBlue Chicago, IL
6
BARTENDERMAGAZINESUMMER2010
THE RED CARPET COCKTAIL 2 oz. Sobieski Vodka 1/2 oz. Chambord or raspberry liqueur Serve over ice in a rocks glass with a raspberry garnish. R. Foley Basking Ridge, NJ
CENTERFOLD 1 1/2 oz. Sobieski Vanilla Vodka 3 oz. champagne Serve in a fluted champagne glass. R. Foley Basking Ridge, NJ
VIRGINS PROMISE 1 1/2 oz. Bacardi Torched Cherry Rum 1/2 oz. Domaine de Canton Ginger Liqueur 1/2 oz. Limoncello Splash simple syrup 2 sprigs mint Fever Tree Bitter Lemon In a shaker with ice mix rum, ginger liqueur, limoncello, simple syrup, and mint. Do not muddle mint. Shake vigorously and pour into a tall or hurricane glass and fill with bitter lemon. Garnish with lemon twist. Jeff Isbister Royal Kona Resort - Don the Beachcomber Kailua-Kona, HI
NYLON POOL 1 1/2 oz. Angostura White Oak Rum 3/4 oz. coconut liqueur 1 oz. Angostura Blue Curacao 1/2 oz. pineapple juice Dash Angostura bitters Place all ingredients into cocktail shaker. Add ice, shake, and pour into Collins glass filled with ice. Garnish with pineapple wedge and cherry flag. David Conroy Bridgewater, NJ
LAURIE JO'S PINK SNAPPER 1 fresh grapefruit 1/2 oz. Stoli Vodka 1/2 oz. Jim Beam Bourbon 1/2 oz. Triple Sec 1 tsp. sugar Splash Grand Marnier Muddle grapefruit in a shaker glass. Fill with ice, shake, and strain into shots. Laurie Jo Smith Wesley's Bar and Grill Toledo, OH
BOWTIE OLD FASHION 2 oz. WhistlePig Straight Rye Whiskey 1 tbsp. brown sugar 3 dashes Angostura Bitters 1 oz. club soda Slice of orange 2 Maraschino cherries In an old fashioned glass, combine sugar, orange slice, and cherries. Add bitters and muddle lightly. Fill the glass with fresh ice cubes and pour in WhistlePig Straight Rye Whiskey. Top with club soda. David Pickerell WhistlePig Farm Distillery Shoreham, VT www.bartender.com
Rich Gold Warm Smokey Intense
In
1879 Gorgon Graham of Aberdeenshire created Black Bottle whisky for his own pleasure. It almost immediately changed his life. Not only did he now have a splendid blend to enjoy in his evenings, it was so outstanding that he became famous throughout his village, and then Scotland. He soon abandoned his regular tea making and blending business to concentrate on fine whisky. The single malts available to blend have changed since Graham’s day, so in order to keep Black Bottle’s original distinctive smokiness the blend is now crafted from seven of Islay’s magnificent malts. The result is that Black Bottle is now world renowned as the best in its class. Black Bottle is a unique and accessible tribute to the muchrevered Islay malts bustling within it. Smooth, bold and balanced, it is uncompromising and flexes its rich credentials at every sip. And its muscular physique hasn’t gone unnoticed: Black Bottle has been described as having a ‘quite brilliant array of Islay-iodine and smoke notes’, in Jim Murray’s Classic Blended Whisky, and as a ‘superlative blend of Islay malts criminally littleknown for a whisky of this quality’, by scotchwhisky.com. Beyond this it has won gold at the International Wine & Spirit Competition 2005, and was awarded title of Best Standard Blended Scotch Whisky, for 2005 and 2006, in Jim Murray’s Whisky Bible.
Rob Roy
Black New Fashion
2 oz Black Bottle blended Scotch 3/4 oz Italian vermouth 1 dash Angostura bitters
A bar spoon of Demerara Sugar 3 Dashes of Angostura bitters 1 oz Ginger Ale 1 3/4 oz Black Bottle
Add all ingredients into a shaker with ice,strain into an cocktail glass. Into an old fashion glass goes the sugar, bitters, ginger ale, turn it fill the glass with ice and add the Black Bottle. Garnish with an orange peel
Smokey Martini 3 oz Black Bottle 1 1/2 oz Gin or Vodka
www.interbevusa.com
Theatre Bar
bartender challenge
Angostura® is challenging mixologists and bartenders across the country to submit their unique alcoholic cocktail recipe to the “Accept No Substitute” Angostura Cocktail Challenge. All entries will be judged for creativity and flavor. Creators of the top three recipes will receive an expenses-paid trip to New York City to attend the VIP “Accept No Substitute” Angostura Cocktail event where the Grand Prize winner will be announced. This king or queen of the cocktail will receive an expenses-paid trip to compete as the official U.S. representative in the Angostura Global Cocktail Challenge in Port of Spain, Trinidad. Please visit: www.mizkan.com/angosturabartenderchallenge to submit your unique recipe and for a full list of rules and regulations.
Enter Here Guidelines
Accept No Substitute
2010 Angostura Cocktail Challenge Grand Prizes: All expense paid trips to New York City for the US finalists and Trinidad/Tobago for the Global Challenge finals
It wouldn’t be the Angostura Cocktail Challenge without drinks that feature the world’s most famous aromatic bitters. Besides a few other specifics, you’re free to let your imagination run wild. Limit one (1) recipe per person. Must be 21 or older to enter. Entries close August 31, 2010.
Event Details The “Accept No Substitute” Angostura Cocktail Challege finale will take place during the VIP “Accept No Substitute” Angostura Cocktail event at Theater Bar in New York City on September 22, 2010. The Angostura Global Cocktail Challenge is a bi-annual competition that brings together the world’s best mixologists and bartenders to compete for the coveted title of Angostura Global Cocktail Challenge Champion with their unique and tasty cocktails. The 2011 event will take place on March 6, 2011 at Zen nightclub in Port of Spain, Trinidad. Winning recipes from the most recent competition can be seen at www.AngosturaBitters.com
Mix with the IN crowd.
The #1 brand of aromatic bitters and unique mixers now joins the Mizkan family of brands. We just raised TM
the bar. Angostura® aromatic bitters and Non-Alcoholic Mixers are now part of Mizkan, a leader in liquid condiments. So now our reputation for enhancing the flavor of food extends to beverages, too. Mix with the best. To learn more visit Mizkan.com
© 2010 Mizkan Americas, Inc.
®
™ ™
SIGNATURE COCKTAILS COCO LOCO Malibu Rum Banana Liqueur Melon Liqueur Pineapple Juice Bamboo Grille Basking Ridge, NJ
THE GOVERNOR Bombay Sapphire gin Muddled Lemon Muddled Basil Served on the rocks with a dash of bitters. Lauren Waterbury El Gaucho Seattle, WA
BACI CIOCCOLATO MARTINI Frangelico Amaretto White Godiva Chocolate Ferrara Bakery & Cafe New York, NY
BILLY BORU Boru Citrus Vodka Clontarf Irish Whisky Filled with 7-Up and a lemon twist. Poor Herbie's Madison, NJ
SALLEE’S SCHNAPPED CAIPIRINHA ½ lime Splash of simple syrup 2 oz. Samba Brasil Cachaca ½ oz. Schönauer Apple Schnapps Muddle lime in a highball glass. Add other ingredients, shake and serve over ice. A slight twist on an old classic. You'll notice the touch of schnapps decreases the overall acidic sensation of the drink without taking away from the flavors of the cachaca. Chris Asay Sallee Tee’s Grille Monmouth Beach, NJ 10
BARTENDERMAGAZINESUMMER2010
OCEAN JACKS Myers's Rum Peach Schnapps Banana Liqueur Filled with pineapple juice and topped with grenadine. Rooney's Restaurant Long Branch, NJ
JUNGLE FEVER Coconut Rum Midori Vodka Mango Puree Creme de Banana Chilled and served straight up. Frank Richardi / chef owned Lago Trattoria Newport, VT
THE KAREN-TINI 1 oz. Ginger syrup 3 oz. Vermont Gold Vodka 1 fresh lemon wheel, squeezed Shake. Karen Anderson Tucker's Restaurant Southwick, MA
DIRTY, STINKY, ROTTEN MARTINI Pepper vodka Skewer of olive, peperoncini, and anchovy Kristin Baron & Jessica De Wire Gusto Girls The Restaurant Vashon Island, WA
TREETINI VeeV Spirit Pama Liqueur Pomegranate Juice Blueberries Simple Syrup Lemon Squeeze Benihana Short Hills, NJ
www.bartender.com
Great Finds from Around
the World
The Niche collection of International Spirit Specialties offers eclectic, top shelf, premium products for innovative bartenders and mixologists. Better ingredients make better drinks and cocktails. To learn more about our products and services, and to find additional exciting recipes, please visit our website at: WWW.OURNICHE.COM SEMPÉ V.S.O.P. Distilled and aged to perfectionin France’s prestigious Armagnac region SCHLADERER WILLIAMS-BIRNE Experience the rich Williams Pears in this exceptional Fruit Brandy TETON GLACIER POTATO VODKA One of the Best Vodkas in the World SCHLICHTE Steinhäger Dry-Gin Great Taste, Traditional Presentation CACHACA SAMBA BRASIL The Spirit of Brasil Try a Caipirinha
STROH “80” RUM Experience the Magical Taste of this 160o Spiced Rum KILLEPITSCH Are you Ready for a New Relationship? COSTA DEL SOLE LIMONCELLO From Italy’s Amalfi Coast - Best Served Chilled ECHTE KROATZBEERE Wild & Pure Blackberry Liqueur SCHÖNAUER Crisp, Clean, All Natural Apple Schnapps NICHE W.&S., 45 HORSEHILL ROAD, SUITE 105A, CEDAR KNOLLS, NJ 07927; TEL: (973) 993-8450; FAX: (973) 898-0183; WWW.OURNICHE.COM
APPLICATION BARTENDER “Hall of Fame”
®
Name of Nominee: ...................................................................................................................Age:......................... Nominee’s Phone No. .........................................................................................................Ring Size:......................... How Long a Bartender: *.........................................................Length of Employment at Current Establishment:......................... Name and Address of Establishment:............................................................................................................................. Your Name:.........................................................................Your Phone #:................................................................. Your Address:.......................................................................State:.............................................Zip......................... Inductees to the BARTENDER “Hall of Fame” ® will be chosen by a select panel of judges designated by Bartender® Magazine. Please cite your reasons for nomination under the appropriate category ( include any press clippings, etc.) ....................................................................................................................................................................... ....................................................................................................................................................................... ....................................................................................................................................................................... ................................................................................... Outstanding Personal Achievements:............................................................................................................................. ....................................................................................................................................................................... ...................................................................................................................................................... Community Service ** good deeds, help to charities, youth organizations, etc. include press clippings, citations, etc. ................................................................................................................................................... ................................................................................................................................................. Please Comment on Professionalism and Character of Nominee: ........................................................................ ................................................................................................................................................... .................................................................................................................................................
Please send your application to: BARTENDER® MAGAZINE, P.O. 158, Liberty Corner, NJ 07938, Tel: 908-766-6006 Fax: 908-766-6607 or email to barmag@aol.com or go to www.bartender.com, or to our special section BARTENDER “Hall of Fame”
®
*Minimum 7 Years **Most Important: We are interested in bartenders who give back to their community. BARTENDER “Hall of Fame” ® is a registered trademark of Foley Publishing/Bartender® Magazine since 1985.
THERE IS ONLY 12
BARTENDERMAGAZINESUMMER2010
ONE BARTENDER “Hall of Fame”
®
www.bartender.com
速
or Email to: barmag@aol.com
ALOHA SCREWDRIVER BIG BAMBOO 1 oz. Sobieski Vanilla Vodka 1 1/2 oz. Pusser’s Rum 1/2 oz. Trader Vic’s Coconut Rum 1/2 oz. triple sec 2 oz. orange juice 1/2 oz. grenadine 2 oz. pineapple juice 1/4 oz. lime juice 2 maraschino cherries 1 oz. orange juice without stems 1 oz. pineapple juice 3 oz. crushed ice Shake and strain into a tall glass filled Blend all ingredients until smooth. with ice. Pour into chilled goblet. Garnish with a maraschino cherry and a pineapple BLACK WIDOW wedge. 1 oz. Brinley Gold Rum 1/2 oz. Southern Comfort APPLE LEMONDROP 1/2 oz. lime juice 1 oz. Glacier Vodka Dash simple syrup 1 oz. Schonauer Apple Schnapps 1 lime wheel for garnish 4 oz. lemonade Shake the rum, Southern Comfort, Fill a cocktail shaker with ice. Add lime juice, and syrup with ice cubes in ingredients. Shake well. Pour into a a cocktail shaker. Strain into a chilled chilled collins glass and garnish with a cocktail glass. Garnish with a lime wheel. slice of lemon. BUSHWHACKER BALI DREAM 1 oz. Pusser’s Rum 1 oz. white rum 1 oz. Kahlua 1/2 oz. dark rum 1 oz. dark Creme de Cacao 1/2 oz. creme de banana 2 oz. Coco Lopez Real 1 oz. Coco Lopez Real Cream of Coconut Cream of Coconut 2 oz. milk Splash grenadine Blend with 1 cup of ice. 1 oz. orange juice CALYPSO COOL-AID BALI HAI-BALL 1 1/4 oz. Rhum Barbancourt 1 oz. Ultimat Vodka 1 oz. pineapple juice 1/2 oz. light rum 1/2 oz. lemon or lime juice 1/2 oz. banana liqueur 1/4 tsp. sugar 1 oz. Coco Lopez Real Cream Blend and top with club soda. Garnish of Coconut with a pineapple spear and a lime wheel. 1 oz. pineapple juice Fill a cocktail shaker with ice. Add CARIBBEAN ROMANCE ingredients and shake well. Pour into a 3 oz. Trader Vic’s Silver Rum chilled collins or highball glass. Garnish 1 1/2 oz. sugar syrup with a maraschino cherry. 2 pieces papaya 2 pieces banana BAMBOOZLER 1 oz. lime juice 1 oz. Pusser’s Rum 1 oz. Coco Lopez Real 1 oz. light rum Cream of Coconut 1 oz. vanilla-flavored rum Garnish with orange, pineapple, and 1 tsp. Luxardo Maraschino Liqueur a cherry. 3/4 oz. mango juice Fill a cocktail shaker with ice. Add CHI CHI ingredients and shake well. Pour into a 1 1/2 oz. Ultimat Vodka chilled collins glass and garnish with a 3/4 oz. pineapple juice maraschino cherry. 1 1/2 oz. Coco Lopez Real Cream of Coconut Blend. BARBADOS COCKTAIL 2 oz. Cockspur Rum CHIQUITA 1/2 oz. Cointreau 1 1/2 oz. UV vodka 1/2 oz. sweet and sour mix 1/2 oz. banana liqueur 1/2 oz. lime juice BARBARY COAST 1/4 cup sliced bananas 1/2 oz. gin 1 tsp. orgeat syrup 1/2 oz. white creme de cacao 1/2 oz. scotch (Bunnahabhain) CITRUS SUPREME 1/2 oz. heavy cream 2 shots Sobieski Citron Vodka 1 shot triple sec 1 12-oz. can frozen lemonade 2 cups lime or lemon flavored water Garnish with a slice of lemon. COCO BEACH 1 oz. UV Coconut Vodka 1/2 oz. Lazzaroni Amaretto 3 oz. orange juice 1/2 oz. grenadine Combine first three ingredients over ice. Top with grenadine.
16
BARTENDERMAGAZINESUMMER2010
COCO LOPEZ LIMONADE 3 oz. Coco Lopez Lemonade Mix 1 oz. Bacardi Limon COCO LOPEZ PURPLE PASSION 3 oz. Coco Lopez Purple Passion Colada Mix 1 1/2 oz. Bacardi light rum Blend. COCO-MOCHA ALEXANDER 1 1/2 oz. Irish cream liqueur 4 oz. Coco Lopez Real Cream of Coconut 2 oz. cold black coffee Mix until smooth. CORAL REEF 1 oz. Malibu rum 1/2 oz. cherry schnapps 1/2 oz. Galliano 1/2 oz. melon liqueur 1/2 oz. triple sec 2 oz. orange juice 1 oz. pineapple juice Fill a cocktail shaker with ice. Add ingredients and shake well. Pour into a chilled collins glass and garnish with a few maraschino cherries. CORAL REEF MARGARITA 1 1/4 oz. Tarantula Banana 1/2 oz. blue curacao 2 1/2 oz. margarita mix 1 squeeze of lime juice Salt rim. Combine remaining ingredients in shaker with ice. Shake vigorously and strain into glass with ice. Garnish with a pineapple wedge and a lime. DAIQUIRI COCKTAIL 1 oz. Trader Vic’s silver rum 1/2 oz. lime juice Dash simple syrup Dash Luxardo Maraschino Liqueur Shake the rum, lime juice, simple syrup, and maraschino liqueur with ice cubes in a cocktail shaker. Strain into a chilled cocktail glass. ESPRESSO BONGO 2 oz. Zaya Gran Reserva Rum 1/2 oz. fresh lime juice 1/2 oz. unsweetened pineapple juice 1/2 oz. orange juice 1/2 oz. passion fruit puree 1/2 oz. sugar syrup 1/2 oz. espresso coffee, chilled Shake with ice cubes. Pour unstrained into a chilled double old-fashioned glass. Garnish with pineapple and orange slices. EXECUTIVE HEADHUNTER 1 oz. Zaya Gran Reserva Rum 1/4 oz. White Creme de Cacao 1/4 oz. Cointreau 1/2 oz. fresh lime juice 1/2 oz. orange juice 1/2 oz. Cherry Heering Shake well with ice cubes. Strain into a chilled cocktail glass. FIJI BLACKOUT 1 1/2 oz. lime juice 1 oz. light maple syrup 4 oz. Seven Tiki Spiced Rum Stir gently with ice. Strain into 2 cocktail glasses filled with crushed ice. Serve.
FROZEN GOLDEN 1 1/2 oz. Galliano 1/2 oz. white creme de cacao 3 oz. vanilla ice cream Garnish with a maraschino cherry. GILLIGAN’S ISLAND 1 oz. KeKe Beach 1 oz. McCormick Rum Lemon lime soda Pour over ice into rocks glass. GOOMBAY SMASH 1 oz. light rum 1 oz. dark rum 1 oz. Coco Lopez Real Cream of Coconut 1 oz. pineapple juice GRAB MY COCONUTS 1 oz. Bacardi light 2 1/2 oz. coconut rum 1 oz. pineapple juice by Tim Lowry, WI GREEN EYES 3/4 oz. Midori Melon Liqueur 1 oz. rum 1/2 oz. Coco Lopez Real Cream of Coconut 1/2 oz. Rose’s Lime Juice 1 1/2 oz. pineapple juice GROG 2 oz. Pusser’s Rum 1 tsp. unrefined dark cane sugar 1/2 lime squeezed into glass 1/2 lime for garnish Serve in a tall glass filled with ice. HAWAIIAN SUNSET 1 oz. gin 1 1/2 oz. sweet & sour mix 3 oz. orange juice Dash grenadine Garnish with an orange wedge and a maraschino cherry. HONOLULU COCKTAIL 1 1/2 oz. light rum 1 oz. pineapple juice 1 oz. lemon or lime juice 1 oz. orgeat syrup 1/2 oz. grenadine Dash Angostura bitters HURRICANE 2 oz. Trader Vic’s Dark Rum 2 oz. Trader Vic’s Gold Rum 2 oz. passion fruit juice 1 oz. orange juice Juice of half a lime 1 tbsp. simple syrup 1 tbsp. grenadine Orange slice & Cherry for garnish. Pour ingredients into a cocktail shaker over ice. Shake well. Strain into a hurricane glass. Garnish with a cherry and orange slice.
INTERNATIONAL MAI TAI 1/2 oz. Trader Vic’s Coconut Rum 1/2 oz. Myers’s dark rum 1/2 oz. Pusser’s rum 1 tsp. orgeat syrup 2 oz. pineapple juice 2 oz. sweet & sour mix ISLAND HOPPER 1 oz. spiced rum 1/2 oz. coconut-flavored rum 1/2 oz. raspberry-flavored vodka 1/2 oz. Coco Lopez Real Cream of Coconut 2 oz. pineapple juice 1 oz. orange juice Fill a cocktail shaker with ice. Add ingredients and shake well. Pour into a chilled collins glass and garnish with a pineapple slice. ISLAND JUICE 2 oz. KeKe Beach Pineapple Juice Orange Juice Serve over ice with equal parts pineapple and orange juices, or as a shot. ISLAND PLEASURES 1 oz. creme de banana 1/4 oz. Frangelico 2 oz. cream 1 1/2 oz. grenadine JAMAICA PLANTERS 1/2 oz. fresh lime juice 1/2 oz. sugar syrup 1/2 tsp. grenadine 1/2 tsp. falernum 2 oz. Zaya Gran Reserva Rum 2 dashes Angostura bitters 6 oz. crushed ice. Blend everything at high speed for 5 seconds. Pour into tall glass. Garnish with a mint sprig and a long strip of lime peel, horses’ neck style. by Beachbum Berry JELLYFISH 1 oz. amaretto 1 oz. Kahlua 1/2 oz. white creme de cacao 2 oz. cream Fill highball glass with ice. Add ingredients and stir gently. Garnish with a maraschino cherry. KEKE V 1/2 oz. Keke Beach 1/2 oz. Polar Ice Vodka Shake and strain into a martini glass. www.bartender.com
SHARKS’ TOOTH 1 1/2 oz. Pusser’s Rum 1/4 oz. grenadine 1/4 oz. lemon juice 1/4 oz. lime juice Soda water Shake all but soda water with ice. Strain into Tiki Mug or Hurricane Glass filled with ice. Top with soda water. Stir gently. Serve. KONALICIOUS 2 oz. Trader Vic’s Kona Coffee Liqueur 2 oz. Trader Vic’s Coconut Rum Pinch of cinnamon Mix and pour over crushed ice. Sprinkle with cinnamon. MANGO TAI 1 oz. Trader Vic’s Mango Rum 1 oz. Trader Vic’s Private Selection Dark Rum 2 oz. pineapple juice Splash of Trader Vic’s Amaretto liqueur Serve over crushed ice. NAKED LORNA 3/4 oz. unsweetened lime juice 1 1/2 oz. Pusser’s Rum 2 tiny scoops Stevia or sugar Mix in a Double Rocks glass.
PURPLE TARANTULA 1 1/4 oz. Tarantula Azul 1/2 oz. blue curacao 1/2 oz. strawberry puree 2 oz. Margarita Rocks Mix 1 squeeze lime juice 1/2 oz. cranberry juice Sugar rim of glass. Combine ingredients in mixing tin with ice. Shake vigorously. Strain into glass with ice. Garnish and serve.
QUEENS’ PARK SWIZZLE 1 oz. Pusser’s Rum 1 oz. Gold Rum 1 oz. Pusser’s 150 Overproof Rum 1/2 lime 1 dash sugar syrup 1 dash Angostura bitters Fill a tall 16 oz. glass with shaved ice. Squeeze lime into glass. Pour in the rest of the ingredients and stir with a swizzle stick. Garnish with a mint sprig.
OUTRIGGER 2 oz. Brinley Gold Rum 1/2 oz. white curacao 1/2 oz. apricot brandy 1 oz. fresh lime juice Shake well with ice. Strain into cocktail glass. Garnish with lime slice. PINA COLADA 2 oz. Coco Lopez Real Cream of Coconut 2 oz. pineapple juice 1 1/2 oz. light rum 1 cup ice Mix in blender until smooth.
PINK SPIDER 1 1/4 oz. Tarantula Azul 1 oz. pineapple juice 1 oz. pink grapefruit juice 1/2 oz. grenadine 3 squeezes lime juice Combine ingredients in mixing tin with ice. Shake vigorously. Strain into glass with ice. Garnish and serve.
ROYAL HAWAIIAN 1 1/ 2 oz. gin 1 oz. fresh pineapple juice 1/2 oz. fresh lemon juice 1/4 oz. almond syrup Shake with ice and serve in a chilled martini glass. RUM SLING 1 1/2 oz. Pusser’s Rum 1 1/2 oz. Cherry Brandy 1 tsp. sugar Juice of 1/2 lemon Dash of Angostura Bitters Combine ingredients in a tall Collins glass and stir gently. Serve.
SCORPION 2 oz. Trader VIc’s Silver Rum 1 oz. brandy 2 oz. orange juice 1 1/2 oz. lemon juice 1/2 oz. orgeat syrup 1 cup crushed ice, plus additional ice cubes PLANTER’S PUNCH 1 gardenia, for garnish 1 cup ice cubes Combine all ingredients in blender 2 oz. Pusser’s Rum and pulse until combined. Pour into 1 oz. lemon juice 1/4 oz. lime juice, one squeezed scorpion bowl and add ice cubes to fill. Garnish with lime half reserved gardenia. Dash grenadine & simple syrup 2 oz. sparkling water 1 sprig mint/1 fruit stick, for garnish Put the ice in a shaker. Add the rum, lemon juice, lime juice, grenadine, and simple syrup. Shake and pour into a highball glass without straining. Stir in the sparkling water. Garnish with the squeezed lime half, mint sprig, and fruit stick.
www.bartender.com
SILVER SPIDER 1/2 oz. 360 Vodka 1/2 oz. Trader Vic’s Silver Rum 1/2 oz. McCormick Triple Sec 1/2 oz. white creme de menthe Pour ingredients into a shaker over ice and shake until completely cold. Strain into an old-fashioned glass and serve. SPICY PINA COLADA 1 1/2 oz. spiced rum 1 1/2 oz. Coco Lopez Real Cream of Coconut 2 oz. pineapple juice 2 oz. pineapple chunks Splash of cream 1 tbsp. 151-proof rum Blend all ingredients except 151-proof rum until smooth. Pour into a chilled collins glass. Garnish with a maraschino cherry and an orange slice. Top with 151-proof rum. SUFFERING BASTARD 2 oz. Trader Vic’s Dark Rum 1 oz. Trader Vic’s Silver Rum 3 oz. Trader Vic’s Mai Tai Mix 1/2 oz. lime juice, 1 squeezed lime half reserved Garnish: 1 cucumber strip, 1 sprig mint, 1 fruit stick Put ice in a shaker. Add liquid ingredients, then pour into double old-fashioned glass without straining. Garnish.
TARANTULA BITE 1 1/2 oz. Tarantula Azul 1/2 oz. triple sec 1/2 oz. fresh lime juice 3 oz. sweet and sour Splash grenadine Combine ingredients except grenadine in a mixing tin with ice. Shake vigorously. Pour into a 14 oz. Collins glass. Top with a splash of grenadine and garnish with a lime wedge. TARANTULA TIDAL WAVE 2 oz. Tarantula Reposado 3 oz. grapefruit juice 1 oz. cranberry juice Shake ingredients. Serve over ice in a tall glass. Garnish with lime wedge. THE INFAMOUS PUSSSER’S PAINKILLER 2 oz. Pusser’s Rum 4 oz. pineapple juice 1 oz. orange juice 1 oz. Coco Lopez Real Cream of Coconut Fill a big glass or goblet with ice and add the ingredients. To mix, pour once or twice back and forth into another glass. Grate fresh nutmeg on top. THE ORIGINAL MAI TAI 2 oz. Trader Vic’s Dark Rum 1 oz. fresh squeezed lime juice 1/2 oz. orange curacao 1/2 oz. orgeat syrup Splash of simple syrup Pour ingredients into a cocktail shaker with ice. Shake well. Strain into a highball glass over ice. Garnish with a lime wedge.
TAHITIAN TATTOO 1 1/2 oz. dark rum 1 oz. Malibu rum 1/2 oz. spiced rum 2 oz. pineapple juice 2 oz. mango puree 2 oz. Coco Lopez Real Cream of Coconut 1 whole banana, peeled Blend all ingredients until smooth. Pour into a chilled goblet. Garnish with a pineapple slice or a fresh piece of coconut with husk. TARANTULA BEACH TINI 1 1/4 oz. Tarantula Azul 1/2 oz. Midori 1 oz. cranbery juice 2 squeezes lime juice Combine ingredients in mixing tin with ice. Shake vigorously. Strain into martini glass. Garnish with twist of lemon.
TIKI MAI TAI 1 1/2 oz. Rum 1 oz. creme de noyaux 3/4 oz. triple sec 1 oz. pineapple juice 1 oz. sweet & sour mix 3 oz. crushed ice Blend all ingredients until smooth and pour into chilled collins or hurricane glass. Created by Sea World’s Polynesian Luau Orlando, FL TIKI TEA 2 oz. Seagram’s Sweet Tea 1/2 oz. Crystal Head Vodka 1/2 oz. Chambord 2 oz. cranberry juice Shake and serve in a tall glass.
TROPICAL TRUFFLE 2 oz. Tequila Rose Cocoa 4 oz. Pina Colada Mix 1 1/2 cup ice Combine ingredients in blender. Blend until smooth and pour into glass. Garnish with a pineapple wedge and serve. WHITE CHOCOLATE KEY LIME DAQUIRI 1 oz. Keke Beach 1 oz. White creme de cacao Splash lime juice Pour into a tall shot glass. WHITE SHARK 2 oz. light rum 1 oz. vodka 1 oz. Sambuca 2 oz. Coco Lopez Real Cream of Coconut 1-2 scoops vanilla ice cream 2-3 oz. crushed ice Blend all ingredients until smooth. Pour into a chilled goblet or hurricane glass. Dust with coconut shavings. YACHT CLUB PUNCH 1 oz. Trader Vic’s Banana Rum 1 oz. whiskey 3 oz. orange or pineapple juice club soda Fill a cocktail shaker with ice. Add ingredients except club soda and shake well. Pour into a chilled collins glass. Fill with soda. Garnish with a maraschino cherry and an orange slice. ZOMBIE 1/2 oz. Trader Vic’s Private Selection Gold Rum 1/2 oz. Trader Vic’s Private Selection 151 Proof Rum 1 oz. Trader Vic’s Private Selection Dark Rum 1 1/4 oz. lemon juice 3/4 oz. orange juice 1/2 oz. cherry brandy 2 dashes grenadine Serve over crushed ice.
TROPICAL HUT 2 oz. Midori Melon Liqueur 1 oz. Rhum Barbancourt 1 1/4 oz. sweet & sour mix 1/4 oz. orgeat syrup
COMPLIMENTS OF BARTENDER® MAGAZINE
BARTENDERMAGAZINESUMMER2010
17
& A man had a few minutes to kill before his "Never delay the ending of a meeting or the beginning of a cocktail hour." - Anonymous CUSTOMER: I say, bartender, isn't it a lovely day? BARTENDER: Have you come here to drink or just talk?
A regular patron at Rusty's Bar reports that he and his girl can't seem to agree on wedding plans. "She wants a big church wedding with ushers and bridegrooms, and I just DON'T want to get married." A man wandered out of a bar. "Call me a cab," he said to a gentleman standing outside. "I am not a doorman," replied the man stiffly. "I am an officer in the United States Navy." "Fine," came the reply, "then call me a boat."
"I just can't find a cause for your illness," the internist said. "Frankly, I think it's due to drinking." "In that case," replied his patient, "I'll come back when your sober."
"A smile is a passport that will take you anywhere you want to go." - Anonymous
"If you can't win, make the fellow ahead of you break the record." - Anonymous
"I never drink water. Look at the way it rusts pipes." - W.C. Fields
Asked by his teacher to spell "straight," the third grade boy did so without error. "Now," said the teacher, " What does it mean?" "Without water." "It takes time to be a woman." - Anonymous
Strange things can happen to good friends of the grape - and often do. Like the experience of the couple who were teetering on adjoining bar stools, starting their twelfth Tom Collins of the evening, when the husband said: "Your mother has been living with us for two years now. Don't you think it's time she got a place of her own?" "My mother?!" the wife shrieked. "I thought she was YOUR mother!" 18
BARTENDERMAGAZINESUMMER2010
www.bartender.com
Awarded Platinum Best In Class SIP Medal The people have spoken and awarded 360 Double Chocolate the Platinum - Best in Class SIP medal! The SIP Awards is the only international spirits competition leveling the playing field for established brands and newcomers alike by enlisting consumers as judges.
360 Double Chocolate, member of the world’s first Eco
Friendly Flavored Vodka Series.
Introducing the newest flavor of the world’s favorite spirit, 360 Double Chocolate. Made with Quadruple-Distilled, Five-Times Filtered vodka. It’s chocolate just like you want it -- deep and deliciously seductive. That’s the irresistible result of pairing smooth 360 Vodka with a double dose of sweet white chocolate, and rich dark chocolate flavor. Give it a twist of fruit, or add a splash of cream. Either way, it’s a sweet, chocolaty dream in a glass. Presented in 85% recycled bottles with unique, reusable closures. Eco-friendly, from design to debut. Stand out from the ordinary, with the world’s first Eco-Friendly Flavored Vodka Series. For all of your 360 updates, follow us at:
®
www.facebook.com/360vodka
www.twitter.com/grahamkimura
Vodka360.com
© 2010 Earth Friendly Distilling Co., Weston, MO 35% alc./vol. (70 Proof) Distilled From American Grain Drink Responsibly. Drive Responsibly Exist Responsibly. Facebook is a registered trademark of Facebook, Inc.
GREAT BAR LOGO’S
animal house How Great is YOUR LOGO/NAME? Send to: BARTENDER® MAGAZINE P.O. BOX 158, Liberty Corner, NJ 07938 Email: barmag@aol.com • www.bartender.com
20
BARTENDERMAGAZINESUMMER2010 2010
www.bartender.com
NEW 4th
Edition
Bartending FOR
DUMMIES
®
by Ray Foley, Wiley Publishing, Inc. More Coctails! 111 River Street, Hoboken, NJ 07030 More Fun! 1-800-762-2974; www.wiley.com; US $16.99 CAN $19.99; £11.99UK
Bartending For Dummies, 4th Edition, features 150 or more
new recipes including the latest flavored rums and vodkas such as vanilla, melon, raspberry, and coconut, cordials such as Caravella Limoncello, Champagne drinks, expanded coverage of top Martini recipes, and more than 150 recipes for classic and trendy”hot”drinks. Due to reader feedback, coverage has been broadened on the numerous scotches and whiskey brands and the drinks one can create. Bartending For Dummies, 4th Edition features the latest information on stocking up and equipping a bar from the latest liquors and mixers to condiments, garnishes, and equipment like glassware and tools. Additionally, this latest edition provides new innovative tips and information on throwing a fabulous cocktail party.
Running a Bar FOR
DUMMIES
®
by Ray Foley and Heather Dismore, Wiley Publishing, Inc. 111 River Street, Hoboken, NJ 07030 1-800-762-2974; www.wiley.com; US $21.99 CAN $25.99; £14.99UK.
Owning a bar can mean long hours, meticulous attention to detail, giving up vacation and weekends, and sometimes dealing with unruly customers. It can also translate into a rewarding and financially successful enterprise. Running a Bar For Dummies features step-by-step information for turning a dream of opening a bar into a moneymaking reality. Whether a first-time bar owner wannabe, or an owner/operator wanting to brush-up on their knowledge to gain a leading edge in the industry, Running a Bar For Dummies is a complete, practical guide to owning and managing a bar. Chock-full of how-to information on creating a business plan, stocking up on supplies and equipment, and creating all types of menus, Running a Bar For Dummies shows readers how to determine their bar’s focus, target market, and best location. In addition, this helpful book shows current or future owners how to check inventories, place orders with vendors, hire personnel, choose menus, price beverages (and food if applicable), budget, and deal with the all important liquor license. The primary audience for this book is anyone considering buying or running a bar or tavern, or anyone who has already begun pursuing their dream of opening a bar. www.bartender.com
BARTENDERMAGAZINESUMMER2010
21
CHI CHI 2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. pineapple juice 1 1/2 oz. vodka 1 cup ice Mix in blender until smooth.
PEACHES 'N CREAM 3 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 1 oz. peach schnapps Mix in blender until smooth.
RASPBERRY SPARKLER 3 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. champagne 2 oz. raspberry puree 1 cup ice Mix in blender until smooth.
COCONUT DAIQUIRI 1/2 oz. COCO LOPEZ® REAL 1 CREAM OF COCONUT 1 1/2 oz. rum 1/2 oz. lime juice 1 cup ice Mix in blender until smooth.
22 BARTENDERMAGAZINESUMMER2010
COCOMOTION 4 oz. COCO LOPEZ® LITE REAL CREAM OF COCONUT 2 oz. lime juice 1 1/2 oz. dark rum 1 1/2 cups ice Mix in blender until smooth.
STRAWBERRY BANANA COLADA 2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 1/2 oz. banana rum 1 medium banana 2 oz. COCO LOPEZ® REAL STRAWBERRY MIX 1 cup ice Mix in blender until smooth.
FROZEN PEACHY ORANGE COLADA 2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. orange juice 1 1/2 oz. peach-flavored schnapps 1/2 oz. grenadine 1 1/2 cups ice Mix in blender until smooth.
www.bartender.com
With Coco Lopez®® Real Cream of Coconut or Coco Lopez Lite with 40% less fat.
Check out our Premium Quality, Excellent Value Coco Lopez Cocktail Mixes ...”FRAPPE COLLECTION”
COCO LOPEZ, INC. MIRIMAR, FL 33027 954 • 450 • 3100
www.cocolopez.com
CYBARTENDER BAR
24
BARTENDERMAGAZINESUMMER2010
www.bartender.com
BAROSCOPES by Madame Vena
CAPRICORN December 22 – January 20 Not controlling situations is a bad gig for you. However, you must chill out and let others have their say! It’s summer! Relax while enjoying a DR. K’S STRAWBERRY SMASH. DR. K’s STRAWBERRY SMASH –1 ½ oz. GLACIER IDAHO POTATO VODKA, 1 oz. kiwi liqueur, ½ oz. fresh lemon juice, ½ oz. simple syrup, 2 large strawberries. Muddle, pour on the rocks and top with club soda. Garnish with large strawberries. AQUARIUS January 21 – February 19 This summer you’ll have a real confidence booster with regard to work. Your love life has your partner pulling their own weight. Rejoice while sipping a CACHAÇA CARNIVAL. CACHAÇA CARNIVAL –1 part CACHAÇA SAMBA BRASIL, 1 part orange juice, 2 parts mango juice. Blend together; pour over crushed ice in a large glass, stir and serve. PISCES February 20 – March 20 This summer will find you far more in control than you’ve been in a long time. Don’t be afraid to move in a new direction at work. Contemplate while enjoying a GOLDEN SUNSET. GOLDEN SUNSET – 1 ½ oz. DER LACHS ORIGINAL GOLDWASSER. Shake bottle, serve on the rocks and add a slice of orange. Beautiful! ARIES March 21 – April 20 Your domestic affairs this summer will be so bright you gotta wear shades! Kick your feet up and ride this wave. Smile while sipping an ADULTERATED ICED COFFEE. ADULTERATED ICED COFFEE – 2 parts DUJARDIN BRANDY, 2 scoops vanilla ice cream, and sweetened coffee (cold). Place ice cream in tall glass, add DUJARDIN and fill up with coffee. Top with whipped cream and sprinkle chocolate shavings; serve with a straw and long spoon. TAURUS April 21 – May 21 Travel is highlighted for you this summer. A new chapter in your personal life will unfold. Take a page from Bridget Jones’s Diary. Laugh out loud while enjoying a VICE GRIP. VICE GRIP – Add 1 part ECHTE KROATZBEERE BLACKBERRY LIQUEUR to a Weissbier; add a slice of lemon. Berry delicious and thirst quenching. GEMINI May 22 – June 21 This summer you will enter into new financial arrangements. Explore all the wonderful options you can. Contemplate while enjoying a KILLING BULL. KILLING BULL – A generous shot of KILLEPITSCH over ice in a tall glass, fill with your favorite energy drink. Garnish with a slice of lemon. www.bartender.com
CANCER June 22 – July 22 Your financial life will get on a much more promY ising track. Woo woo! And your significant other may finally be ready to go along with your plans. Savor the victory while sipping a BLACKFOREST SPECIAL. BLACKFOREST SPECIAL – ½ part KIRSCHWASSER (such as SCHLADERER or KAMMER), ¼ part freshly squeezed grapefruit juice, ¼ part DUJARDIN BRANDY. Serve in a cocktail glass with a cherry. LEO July 23 – August 23 Your work-related concern stays with you this summer. You need to focus on a new financial arrangement. Don’t we all! Think it over while enjoying a GLACIER ON THE ROCKS. GLACIER ON THE ROCKS – Pour a generous serving of GLACIER IDAHO POTATO VODKA over ice and enjoy. GLACIER is smooth and refreshing all on its own! VIRGO August 24 – September 23 This summer, investigate and examine all the possibilities. Financial matters will be a concern. Keep your cool while sipping an APPLE BREEZE. APPLE BREEZE– 1 ½ part SCHÖNAUER APFEL SCHNAPPS. Serve over ice in a tall glass; fill with soda water and top with a splash of cranberry juice. Garnish with a lemon. LIBRA September 24 – October 23 The planet of discipline has ascended upon you! Fear not. In the long run it will be to your benefit. Follow your heart. Skip a beat while enjoying a BANANA RUM CREAM. BANANA RUM CREAM– 1 ½ parts STROH “80” RUM, ½ part banana liqueur, ½ part light cream. Combine over ice, shake well and pour into a cocktail glass. Garnish with a strawberry. SCORPIO October 24 – November 22 This summer will be a perfect time to make a career move… but be careful not to come on too strong. Try not to step on too many toes. Think light on your feet while sipping a BLUE RUSH COCKTAIL. BLUE RUSH COCKTAIL – 2 parts GLACIER IDAHO POTATO VODKA, ¼ part Curaçao, 4 parts pineapple juice. Shake and serve in glass with ice. SAGITTARIUS November 23 – December 21 New circumstances and surroundings are in store for you this summer. Your financial situation won’t improve just yet. But by year-end you should be all sorted out. Rejoice while enjoying an ALL AMERICAN MARTINI. ALL AMERICAN MARTINI – 2 parts GLACIER IDAHO POTATO VODKA. Shake vigorously over ice. Strain into a martini glass. Garnish with a martini olive and American Flag toothpick.
26
BARTENDERMAGAZINESUMMER2010
www.bartender.com
BE PART OF THE BEST & LARGEST ON-PREMISE MAGAZINE IN THE WORLD
DON'T MISS AN ISSUE
SUBSCRIBE TODAY AND RECEIVE TWO
GREAT T-SHIRTS
PLUS A YEARS SUBSCRIPTION
FOR A FRIEND...FREE! BARTENDER® is published 4 times a year. Spring, Summer, Fall/Winter, and Calendar (with 365 cocktail recipes). $5.00 from each subscription is donated to The Bartender’s FoundationTM.
BE PART OF THE BEST & LARGEST ON-PREMISE MAGAZINE IN THE WORLD
WHO SAYS
FRONT
Whipped Lightning
®
Alcohol Infused
WHIPPED CREAM
BARTENDER DOESN’T GIVE
DON'T MISS AN ISSUE
TWO SHIRTS!
SUBSCRIBE TODAY AND RECEIVE TWO
GREAT T-SHIRTS
PLUS A YEARS SUBSCRIPTION FRONT
PLUS FOR A FRIEND...FREE!
BACK BACK
• Keep up Your Professionalism • Stay on Top of the Trade FREE To Enter Contests • Bartender Hall of FameTM FREE Membership in US Bartender.com • BARtoons • Shooter Recipes PLUS • Keep up Your Professionalism • Stay on Top of the Trade FREE Password • Creative Cocktails • Liquor FREE Membership Card to US Bartender.com• BARtoons • Shooter Recipes • Creative Cocktails • Liquor ListList DISCOUNTS For Bar Products • Bargos (Your Logo) LiBARy FREE T-Shirts ($40.00 value) • Bargos (Your Logo) • LiBARy • Jokes & Quotes • It’s•Your Shot DISCOUNTS FREE To Enter Contests From Bar Rags • Jokes & Quotes • It’s Your Shot • Service Bar • Wine Articles • www.bartender.com FREE Membership in US Bar Bartender.com DISCOUNTS Art, Bartender Specialty • MarvelousItems Martinis • •BARTENDER “Hall •ofWine Fame” Articles Service Bar FREE Password to US Bartender.com • Signature Cocktails from Your Establishment • Signature Cocktails from Your Establishment • www.bartender.com ® ® DISCOUNTS For Bar Products • Cocktailright – Have Your Cocktail Published • Cocktailright – Have Your Cocktail Published • Marvelous Martinis DISCOUNTS From Bar Rags • Cooking with Spirits • Blending Bartenders Enter our Contests • Cooking with Spirits • Blending Bartenders • WIN MONEY!
BARTENDER® is published 4 times a year. Spring, Summer, Fall/Winter, and Calendar (with 365 cocktail recipes). from each ($40.00 subscription isVALUE) donated to The Bartender’s FoundationTM. FREE $5.00 T-Shirts
®
DISCOUNTS Bar Art, Bartender Specialty Items
SUBSCRIBE SUBSCRIBE
• WIN MONEY! Enter our Contests
two years for two full yearsfull for only $30.00
❑ YES, I accept your offer: Rush me my FREE Gifts, all just for the subscription price of only $30.00 US, $45.00 Canadian (US Funds), $60.00 Foreign (US Funds), for a 2-Year subscription. ❑ Credit Card orders phone 1.800.463.7465 (9:00am - 9:00pm M-F, EST only) or send $30.00 check or money order to: BARTENDER® Magazine, PO Box 158, Liberty Corner, NJ 07938-9986 ❑ Check here for renewal and give label code. Label Code___________________ You may also order at www.bartender.com or email: barmag@aol.com Send my subscription to:
PLEASE PRINT
Name:___________________________________________________________ Address:_________________________________________________________ City:__________________________________State:________ Zip:___________ Email:___________________________________________________________
PLUS THIS SPECIAL OFFER WITH YOUR PAID SUBSCRIPTION ❑ YES. Send a friend a FREE ONE YEAR SUBSCRIPTION to Bartender® Magazine. Email:______________________A valid e-mail address is required for free gift subscription. Name:___________________________________________________________
PLEASE PRINT Address:_________________________________________________________
City:__________________________________State:________ Zip:___________
only $30.00
We would appreciate if you furnished us with some information that best describes your business. Please check one of the following: ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑
A. Headquarters of Restaurant or Hotel Chain B. Restaurant Chain C. Individual Restaurant D. Hotel/Motel/Resort E. Bar/Tavern/Lounge F. Club (including military) G. Airline/Transportation H. Recreation Facility I. Wholesale/Distributor (beer/wine/spirits) J. Other K. Sports Bar L. Bartending School M. Casino
SU12 SP12
We would appreciate if you furnished us with some information that best describes your business. Please check one of the following: ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑
A. Headquarters of Restaurant or Hotel Chain ❑ I. Wholesale/Distributor B. Restaurant Chain (beer/wine/spirits) C. Individual Restaurant ❑ J. Other D. Hotel/Motel/Resort ❑ K. Sports Bar E. Bar/Tavern/Lounge F. Club (including military) ❑ L. Bartending School ❑ M. Casino G. Airline/Transportation SU11 SP11 H. Recreation Facility
We accept the following cards
We accept the following cards 24
BARTENDERMAGAZINESPRING2010
www.bartender.com
4924 BAR 32 PG COMP 24
www.bartender.com
5/8/10 2:28 PM
Strawberry Colada Whipahol® Whip up a good time this summer with our latest specialty flavor
www.whippedlightning.com Produced and Bottled by: Maple Grove Products, Inc. Atlanta, Georgia
Serve your customers food at the bar EASIER with...
EZ BarTray Let your customers dine at the bar with comfort and ease. No longer bending forward awkwardly to reach their dinner plate. Try EZ BarTray once and your customers will never want to eat at the bar without one. Custom made to fit your bar requirements. There is nothing like the EZ BarTray on the market today.
www.ezbartray.com CALL 732.713.8698
28
BARTENDERMAGAZINESUMMER2010
www.bartender.com
ARGEST LINK • PRODUCT INFORMATION • ADD YOUR LINK • FACEBOOK/BARTEND R MAGAZINE • SURVEY • SUPPLIES • CONTESTS • GIFTS • LARGEST BARTENDING SITES IN THE WORLD • BOOKS • BAR SUPPLIES • TWITTER.COM/BARMAG • JOIN HE MILLIONS • LARGEST BARTENDING SITE IN WORLD • BE A WINNER • ENTER EXPERIENCE ITTHE NOW OUR SURVEY AND WIN GREAT PRIZES • ADD YOUR LINK • PRODUCT INFORMATION EROY NEIMAN POSTER • LARGEST LINKS • PRODUCT INFORMATION • ADD YOUR INK • FACEBOOK/BARTENDER MAGAZINE • SURVEY • SUPPLIES • CONTESTS • GIFTS LARGEST BARTENDING SITES IN THE WORLD • BOOKS • BAR SUPPLIES • TWITTER COM/BARMAG • JOIN THE MILLIONS • LARGEST BARTENDING SITE IN THE WORLD BE A WINNER • ENTER OUR SURVEY AND WIN GREAT PRIZES • ADD YOUR LINK PRODUCT INFORMATION • JOIN THE MILLIONS • LARGEST LINKS • PRODUCT INFOR MATION • ADD YOUR LINK • FACEBOOK/BARTENDER MAGAZINE • SURVEY • SUP PLIES • CONTESTS • GIFTS • LARGEST BARTENDING SITES IN THE WORLD • BOOKS BAR SUPPLIES • TWITTER.COM/BARMAG • JOIN THE MILLIONS • GUIDE LARGEST BAR YOUR ON PREMISE RESOURCE ENDING SITE IN THE WORLD • BE A WINNER • ENTER OUR SURVEY AND WIN GREAT PRIZES • ADD YOUR LINK Email • PRODUCT • LARGEST TO INFORMATION WIN A SIGNED ANDLINKS • PRODUC NFORMATION • ADD YOUR LINK • FACEBOOK/BARTENDER MAGAZINE • SURVE PERSONALIZED LeRoy Neiman SUPPLIES • CONTESTS • GIFTS • LARGEST BARTENDING SITES IN THE WORLD BOOKS • BAR SUPPLIES • TWITTER.COM/BARMAG • JOIN THE MILLIONS • LARG Bartender Magazine ST BARTENDING SITE IN THE WORLD • BE A WINNER • ENTER OUR SURVEY AND twitter.com/barmag WIN GREAT PRIZES • ADD YOUR LINK • PRODUCT INFORMATION • LARGEST LINK PRODUCT INFORMATION • ADD YOUR LINK • FACEBOOK/BARTENDER MAGAZINE SURVEY • SUPPLIES Be one of • CONTESTS • GIFTS • LARGEST BARTENDING SITES IN THE WORLD • BOOKS • BAR SUPPLIES • TWITTER.COM/BARMAG • JOIN THE MILLIONS Two Winners ARGEST BARTENDING of a Signed SITE IN THE WORLD • BE A WINNER • ENTER OUR SURVEY AND WIN GREAT PRIZES • ADD YOUR LINK • PRODUCT INFORMATION • LEROY NEI LeRoy Neiman 1/ ” x 38 •” LARGEST MAN22 POSTER POSTER LINKS • PRODUCT INFORMATION • ADD YOUR LINK • FACE 8 BOOK/BARTENDER MAGAZINE • SURVEY • SUPPLIES • CONTESTS • GIFTS • LARG $200.00 Value ST BARTENDING SITES IN THE WORLD • BOOKS • BAR SUPPLIES • TWITTER.COM BARMAG • JOIN THE MILLIONS • LARGEST BARTENDING SITE IN THE WORLD • BE A WINNER • ENTER OUR SURVEY AND WIN GREAT PRIZES • ADD YOUR LINK • PROD F.X. McRory’s Whiskey Bar-Seattle UCT INFORMATION • JOIN THE MILLIONS • LARGEST LINKS • PRODUCT INFORMA ION • ADD YOUR LINK • FACEBOOK/BARTENDER MAGAZINE • SURVEY • SUPPLIES Email: barmag@aol.com for more information regarding CONTESTS • GIFTS • LARGEST BARTENDING SITES IN THE WORLD • BOOKS • BAR advertising or linking or call 908-766-6006 SUPPLIES • TWITTER.COM/BARMAG • JOIN THE MILLIONS • LARGEST BARTENDING www.bartender.com BARTENDERMAGAZINESUMMER2010 29 SITE IN THE WORLD • BE A WINNER • ENTER OUR SURVEY AND WIN GREAT PRIZES
.
www.bartender.com www.usbartender.com www.mixologist.com
. .
41& KDOI SJB ),1$/ 41& KDOI SDJH $0 3DJH
The affordable way to increase your foodservice revenue and profits! • Frys, grills, and bakes using hot air and radiant heat! • No grease…No transfats… No vents…No mess! • Great for use as your complete kitchen or for late night service! Call toll-free 888-NO VENTS (888-668-3687) for a free DVD and referral list
“For several years we used two counter-top self contained deep fat fryers thinking that this was our best option for offering restaurant quality menu items to our customers. After seeing Quik n’ Crispy at a number of trade shows, we finally decided to replace our deep fat fryers with a Quik n’ Crispy Model GF II and a Model GF5. All I can say is that I wish we had gone with Quik n’ Crispy from day one! QUIK N’ CRISPY MODEL GF II Your units are clean, safe and easy to use! And the food tastes great! Our foodservice revenue increased substantially, providing us with the versatility to expand our menu that we didn’t have with grease fryers. But most important, my employees and my customers are the big winners with the change to Quik n’ Crispy. Regardless of how often we changed the oil, and cleaned and replaced filters, you couldn’t escape the smell of grease — but not anymore! All you smell now is the wonderful aroma of food being prepared. Not only has our food revenue increased but both our regular and new customers stay longer than they did before. Now they can order chicken strips, a burger & fries, or a pizza, in addition to the other great tasting menu items that we offer. Please feel free to let your prospective customers know how pleased we are with our decision to go with Quik n’ Crispy!”
Web site www.Q-N-C.com or email SALES@Q-N-C.COM 12021 Plano Rd. • Ste. 160 • Dallas, TX 75243
30
BARTENDERMAGAZINESUMMER2010
QUIK N’ CRISPY MODEL GF5
Best Regards, Alan Hoffman • Owner, Stage Door Casino, Las Vegas, NV
www.bartender.com
THE ART OF
LeRoy Neiman
Exclusive Offer Only from BARTENDER Magazine ®
Any item may be signed personally by LeRoy Neiman for an additional $100.00
Frank Sinatra
– The Voice – 24” x 18 1/2” Poster $50.00
Piazza del Popolo–Rome
29 1/2”x 22” Poster $45.00
F.X. McRory’s
Whiskey Bar • Seatle 22 1/8”x 38” Poster $45.00
Brooklyn Bridge Large Poster 15” x 30 5/8” $50.00 Small Poster 10 3/4” x 21 3/4” $45.00
NJ Residents add 7% sales tax. Send check or money order to: Foley Publishing, PO Box 158, Liberty Corner, NJ 07938. Add $15.00 for shipping and handling. Allow 4-6 weeks for delivery. Check us out on the web: www.bartender.com and www.usbartender.com. We accept the following cards. Call 1-800-46-DRINK • Email:barmag@aol.com www.bartender.com
BARTENDERMAGAZINESUMMER2010
31
Last Call Last Call Last Call THE FINALISTS
THE WINNING CAPTION
– RUNNERS UP –
"All our drinks come with a sandwich and chips." - david Horneck, Cleveland, OH • "It was Hymie's Prune Juice, but that turned into a real mess." - Keith Newman, St. Petersburg, FL • "Lenny, you're half as sour as you usually are!" Jonathan ross, Warren, NJ • "If you can't get pickled here, you must be a dill Weed." - tionesshc • 23 - Welcome to Hymie's Juice bar, our special today is the Pickletini • 15 - Hey, I'm Hymie, are you here to get pickled? • 12 - The martinis? Yeah, they're kosher. and THANK YOU to the 334 others who entered. Try this Issue’s contest! 32
BARTENDERMAGAZINESUMMER2010
"Yeah, all it took was one look at my head and I got the job." daniel Bolduc, Oakland, ME
THIS ISSUE’S CONTEST
"You fill in the Caption." * * BArTeNder will send $200 for the best caption. ®
Email to barmag@aol.com, see www.bartender.com or mail to: BArTENdEr® Magazine, PO Box 158, Liberty Corner, NJ 07938 www.bartender.com
FOR UNSURPASSED TASTE
PUSSER’S
® “THE SINGLE MALT OF RUM & THE FATHER OF GROG” THE ORIGINAL NAVY RUM SINCE 1655 Gold Medals: London 2001 San Francisco 2003 & 2005 Int’l Rum Festival 2008 Rum Masters, London 2009 & 2010
“The Single Malt of Rum”® Like no other rum, PUSSER’S taste is said to have the character of a single malt whiskey or a fine brandy. This comes from its rich content of wooden pot stilled rum that imparts a taste that is uniquely rich and flavorful. And it’s natural. No flavoring agents are used. This Pusser’s taste punches pleasingly through whatever mix you may use. BUT it’s also great for sipping! Try it neat or “take the test and taste the difference”! Mix it with your favorite cola and compare it to any other rum and cola and discover the mellow, pleasing character of PUSSER’S. Liquid History is another name for PUSSER’S RUM. PUSSER’S, the father of Navy Rum and the original ‘grog’, was issued to the sailors of Great Britian’s Royal Navy for over 300 years from about 1655 to July 31st, 1970. For those who enjoy tradition, some sea time (when they can get it) and a good drink afterwards, what could be more traditional and taste better than PUSSER’S - the most traditional of all sea drinks. For more on Pusser’s visit www.pussers.com
IMPORTED BY SHAW-ROSS INT’L. IMPORTERS, MIRAMAR, FL. PUSSER’S RUM 42% ALC/VOL.
Forbes writes, “Pusser’s is still made in the same way itt was stills at the time of Trafalgar - in wooden pot-stills mnas opposed to modern industrial columnvored stills. This results in the most full-flavored rum available anywhere”.
To live ultimately, drink responsibly. 漏 2009 The Patr贸n Spirits Company, Las Vegas, NV. 40% Alc./Vol.
Good:
wheat
Better:
wheat and rye
Ultimat:
wheat, rye, and potato
This brilliant handblown crystal decanter holds the only ultra-premium vodka masterfully distilled from wheat, rye, and potato for richness, smoothness, and distinct complexity.
ultimatvodka.com
From the creators of Patr贸n Tequila.