2015 Bartender Magazine Cocktail Calendar

Page 1

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

DAILY COCKTAIL CALENDAR AND RECIPE GUIDE bartender.com

mixologist.com



January 2015 Sunday

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July 2015

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February 2015 Sunday

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August 2015

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Sunday

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Saturday

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March 2015 Sunday

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Monday

2 9

Tuesday

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Wednesday Thursday

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September 2015 Friday

Saturday

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Sunday

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7 PANTONE 370C

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April 2015 Sunday

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Wednesday Thursday

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October 2015 Friday

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Sunday

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May 2015 Sunday

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November 2015

Wednesday Thursday

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Friday

Saturday

Sunday

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Wednesday Thursday

Friday

Saturday

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June 2015 Sunday

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Wednesday Thursday

December 2015 Friday

Saturday

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Sunday

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Monday

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Saturday

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VOL 96, NO. 4 - PUBLISHER/EDITOR: Jaclyn Wilson Foley, FOUNDER: Raymond P. Foley, ASSISTANT TO THE PUBLISHER/EDITOR: Kaitlyn Harris, ART DIRECTOR: Martin Rice, Catalog First, LLC, 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: barmag2@gmail.com, FACEBOOK: bartendermag, TWITTER: twitter.com/barmag, PINTEREST: pinterest.com/bartendermag, BLOG: bartendermagazine.wordpress.com, TUMBLR: barmag.tumblr.com, INSTAGRAM: bartendermagazine, MARKETING ASSISTANT: Chrissy Epp, SOCIAL MEDIA: Ryan Peters, SPECIAL CONSULTANTS:, John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 250,000 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 2014/2015, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited. ®

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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January 2015 TRYTYKU.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 2 3 NAUGHTY LEMONADE

2 oz. TY KU CITRUS LIQUEUR 4 oz. Fresh lemonade Splash of TY KU SOJU Served over ice.

New Year’s Day

SKINNY RITA

1-1/2 oz. TY KU CITRUS LIQUEUR 1/4 oz. Silver Tequila 1/4 oz. agave nectar Squeeze of lemon

SAKE SANGRIA

TY KU SAKE SILVER Fresh seasonal fruits Splash of agave nectar

Pour into pitcher and chill overnight.

4 5 6 7 8 9 10

SAKE TINI

2 oz. TY KU SAKE SILVER 1 oz. Soju or Vodka Sliced cucumber Served in martini glass.

TY KU COSMO

1 oz. TY KU SAKE SILVER 1/2 oz. Soju or Vodka 3/4 oz. cranberry juice

Full Moon

BIKINI MARTINI

1 oz. TY KU SOJU 1 oz. TY KU Citrus Liqueur Splash of Cranberry Juice Served over ice.

SOJU MIMOSA

2 oz. TY KU SOJU Muddled strawberries 1 oz. Prosecco

Served in champagne flute.

TY-CHI

2 oz. TY KU SOJU 1 oz. club soda Muddled Cucumber Served neat.

SPA DAY

2 oz. TY KU SOJU Squeeze of orange Splash of club soda

THE NATURAL

2 oz. TY KU CITRUS LIQUEUR Splash of club soda Squeeze of lemon Served over ice.

11 12 13 14 15 16 17

LOW CAL COLADA

2 oz. TY KU COCONUT SAKE 2 oz. Pineapple juice Served over ice.

COCONUT REPUBLIC

2 oz. TY KU COCONUT SAKE 1/2 oz. ginger beer Fresh mint Lime wedge

COCONUT NIGORI WATER

COCONUT MAI TAI

2 oz. TY KU COCONUT SAKE 1 oz. rum & lime juice 2 oz. TY KU COCONUT SAKE 1/2 oz. almond syrup 4 oz. Coconut water with pulp 1/2 oz. simple syrup

Caitlin’s Day

Served over ice.

RED DRAGON

1 oz. TY KU SAKE SILVER 1/2 oz. Soju 1 oz. pomegranate juice 1/4 oz. lemon juice Served over ice.

THE LADY KILLER

2 oz. TY KU SAKE SILVER 1 oz. grapefruit juice 1 oz. pear vodka Served over ice.

TY KU SUNRISE

1 oz. TY KU CITRUS LIQUEUR 1 oz. tequila Splash of orange juice Served neat.

Willie’s Day

18 19 20 21 22 23 24 GINGER CRUSH

2 oz. TY KU SAKE SILVER 1 oz. ginger ale COCO BUZZ 1-1/2 oz. TY KU COCONUT SAKE Muddled fresh ginger Served over ice. 1-1/2 oz. coffee liqueur Served over ice.

Martin Luther King Day

AROMA COMA

2 oz. TY KU COCONUT SAKE 1/2 oz. gin 1 oz. lime juice 3/4 oz. jasmine syrup Roasted sesame seeds

ASIAN MOJITO

2 oz. TY KU SAKE SILVER Fresh mint Squeeze of lemon/orange Served over ice.

COCOMOSA

THE RODAN

1-1/2 oz. TY KU COCONUT SAKE 1.4 oz. TY KU SOJU 1-1/2 oz. champagne 3/4 oz. TY KU Citrus Liqueur Orange juice 3/4 oz. fresh lime syrup Served in champagne flute. 2 oz. lemon lime soda Buddy’s Day Sugar cane stick garnish

LYCHEE MARTINI

2 oz. TY KU SAKE SILVER Splash of lychee juice 1 tbsp agave nectar Served over ice.

25 26 27 28 29 30 31 EXOTIC FEELINGS

3 oz. TY KU COCONUT SAKE 1 oz. vanilla vodka 2 oz. Fever Tree Ginger Beer 3 sprigs of fresh mint Juice of 1 lime wedge

Muddle mint in a Collins glass briskly .

TY KU NUT

SOJUICY

1 oz. TY KU CITRUS LIQUEUR 1/2 oz. coconut vodka 1-1/2 oz. pineapple juice Squeeze of lime

1-1/2 oz. TY KU SOJU 2-3 dashes of orange bitters 1/2 oz. fresh lemon juice 1/2 oz. pomegranate juice Ginger Beer

MANGO MINT SMASH 2 oz. TY KU SOJU 1 oz. TY KU Citrus Liqueur 1 oz. mango juice 1/2 oz. almond syrup Splash of Grenadine Mint garnish

TY ME UP

TY KU SOJU Pineapple juice Splash of vermouth Splash of agave nectar

Isla’s Day

MILE HIGH SCREWDRIVER

SKINNY BEACH

Served over ice.

Served over ice.

TY KU SOJU Orange juice

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

TY KU SOJU ZICO pineapple

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Less

Organic. Low Calorie. Gluten-Free. Delicious

Means More.

Your cocktails just got more appealing. Your cocktails just got skinnier and more delicious. Bare Organic Mixers are all-natural, low-calorie cocktail mixers for Margaritas, Martinis, Mimosas & more. Your female bar patrons want it all. So pour Bare. Fabulous taste, fewer calories, more fun & less guilt. Bare strips down the calories and says hello to sexy. Fewer calories & fresh taste means more reorders.* Let skinny cocktails fatten your bottom line.

Check the calendar for Signature Bare Cocktail recipes. Bare is also available in economical 5-gallon BIB concentrate (yields 30 gallons) Ask a bare sales rep or your beverage distributor for bare recipes, promotions, and POS.

Fresh natural taste for her. More sales for you.

It’s better bare. *2014 independent on-premise consumption survey

www.baremixers.com 1-800-358-8100


February 2015 BAREMIXERS.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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PANTONE 370C

7

BARE NAKED SUNDAY 1-1/2 oz. BOM LEMON DROP 1-1/2 oz. Vodka 1/2 oz. St-Germain 1 oz. orange juice 1 oz. chilled sparkling wine

Mix and strain into your favorite glass. Add garnish to be fancy.

ORIGINAL BARE MARGARITA

3 oz. BOM MARGARITA 1-1/2 oz. Tequila

Shake and strain into your favorite glass. Add garnish to impress.

BARE POMCRAN COSMO

3 oz. BOM POMCRAN COSMO 1-1/2 oz. Vodka Shake and strain into your favorite glass. Add garnish to be classy.

BARE LEMON DROP 3 oz. BOM LEMON DROP 1-1/2 oz. Vodka

Shake and strain into your favorite glass. Add garnish to be chic.

BARE BOTTOM

BARE OLD FASHIONED

3 oz. BOM LEMON DROP 1-1/2 oz. Pear Vodka 1/2 oz. St-Germain

Shake and strain into your favorite glass. Add garnish to be stylish.

3 oz. BOM MARGARITA 1-1/2 oz. Bourbon

Did you know ALL BOM Shake and strain into your Signature Cocktails are favorite glass over ice. Add LESS than 150 calories? garnish if desired.

8 9 10 11 12 13 14 BARE BACK

3 oz. BOM LEMON DROP 1-1/2 oz. Gin Splash of soda water

Mix and strain into your favorite glass over ice. Add garnish if desired.

BARE POTION #9 THE BARE NECESSITIES 1-1/2 oz. BOM POMCRAN 3 oz. BOM POMCRAN COSMO 1-1/2 oz. Vodka 1-1/2 oz. soda water

Shake and strain bare + vodka into your favorite glass. Top off with soda water. Add garnish for a hint of elegance.

COSMO 1-1/2 oz. BOM LEMON DROP 1-1/2 oz. Citrus Vodka Shake and strain into your favorite glass over ice. Add garnish to spice up your cocktail and your evening.

BARE ROMANCE

3 oz. BOM POMCRAN COSMO 1-1/2 oz. Raspberry Vodka Shake and strain into your favorite glass. Add a little garnish to dress up your cocktail.

BARE IT ALL

BARE SEX ON FIRE

3 oz. BOM POMCRAN COSMO 1-1/2 oz. Fireball Shake and strain into your favorite glass over ice. Add garnish if desired.

3 oz. BOM POMCRAN COSMO 2 oz. Citrus Vodka 1 oz. Triple Sec Shake and strain into your favorite glass. Add garnish to be swanky.

MY BARE VALENTINE

3 oz. BOM POMCRAN COSMO 1-1/2 oz. Vodka 1-1/2 oz. Champagne

Shake bare + vodka and strain. Top off with Champagne, toast and clink!

Valentine’s Day

15 16 17 18 19 20 21 BARE BUBBLES BARE EL PRESIDENTE Did you know that BOM is Organic AND Low-Calorie AND Gluten-Free AND Delicious?

1-1/2 oz. BOM POMCRAN COSMO 1-1/2 oz. Blanco Tequila 1 oz. of Pomegranate Juice

Shake and strain into your favorite glass. Add garnish to be regal.

BARE MARDI GRAS MOJITO

1-1/2 oz. BOM POMCRAN COSMO 3 oz. Soda Water

Shake and strain into your favorite glass over ice. Add garnish to be sophisticated.

Just a Mocktall to nurse your Mardi Gras Hangover!

3 oz. BOM POMCRAN COSMO 1-1/2 oz. White Rum Splash of soda water

Pour soda water in your favorite glass and top off with bare.

Did you know BOM is available in a 5 gallon BIB for use on the gun behind the bar? You can make all of your Margarita, Martinis, Mimosas, and More with just one product!

BARE HURRICANE

2 oz. BOM MARGARITA 1 oz. BOM POMCRAN COSMO 1 oz. BOM LEMON DROP 2 oz. Rum Shake and strain into your favorite glass over ice. Add garnish if desired.

THE BARE PARTY BOWL 1 liter BOM POMCRAN COSMO 1 liter BOM LEMON DROP 1 750 ml Vodka or Tequila

Top with soda water or champagne for bubbles. Enjoy your party and forget the hangover!

22 23 24 25 26 27 28 BARE STRAWBERRY BASIL MARGARITA THE BARE IRISH LASS

BARE LONG ISLAND

Less

3 oz. BOM MARGARITA 1-1/2 oz. Jameson Splash of Citron

Shake and strain into your favorite glass. Add garnish if desired.

3 oz. BOM MARGARITA 1-1/2 oz. Cherry Cola Vodka

Shake and strain into your favorite glass. Add garnish to be decorative.

Did you know that Natalie Susi, the Founder of Bare, used to be a teacher?

2-1/2 oz. BOM LEMON DROP 1-1/4 oz. Blanco Tequila Muddle strawberries and basil Splash of soda water Mix and strain into your favorite glass over muddled ingredients. Add garnish to impress.

THE BARE-GASM BARE MIMOSA

1-1/2 oz. BOM POMCRAN COSMO 3 oz. Champagne

Pour champagne in your favorite glass and top with bare. Add garnish to dress up your cocktail.

1 oz. BOM LEMON DROP 2 oz. Gin 1/4 oz. Cognac 3/4 oz. St-Germain Splash grapefruit juice

Shake and strain into your favorite glass over ice. Add garnish to be sexy.

BEFORE IT WAS BARE 3 oz. BOM LEMON DROP 1-1/2 oz. Vodka

Blend with ice and serve in your favorite glass.

Did you know that BOM was originally Italian Ice before it was a cocktail mixer?

The Bare Essential Cocktail Collection Organic. Low Calorie.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE Gluten-Free. Delicious

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Fast and easy. The perfect Irish Coffee every time.

1 part Hot Irishman 3 parts boiling water Top with cream to create the perfect Irish Coffee.

PalmBay.com/Irishman ©2015 Palm Bay® Spirits, Boca Raton, FL


March 2015 THEIRISHMANWHISKEY.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1

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7

BLACK ICE

“TRUE IRISH BABY GUINNESS”

3/4 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1/4 oz. cream Shake & shoot.

IRISHMAN HOT CHOCOLATE

1/2 oz. SUPERIOR IRISH CREAM 1 oz. The Irishman Founder’s Reserve 4-1/2 oz. hot chocolate Stir and serve in a mug.

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1-1/2 oz. peppermint 2 oz. THE HOT IRISHMAN IRISH IRISH ESKIMO schnapps COFFEE LIQUEUR 2 oz. white crème de menthe 2 oz. THE HOT IRISHMAN IRISH 4 oz. cola COFFEE LIQUEUR Pour THE HOT IRISHMAN and Milk or half & half peppermint schnapps into a 8 oz. milk Pour The Hot Irishman and highball glass, pour the cola 2 scoops vanilla ice cream white crème de menthe into over the top.

LUCKY IRISHMAN

an old-fashioned glass. Fill with milk, and serve.

Add ingredients to blender with ice and serve.

Full Moon

CANDY BAR

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1 oz. cream 1/2 oz. crème de cacao 1/2 oz. hazelnut liqueur Combine liqueurs, add cream. Serve with ice in highball glass.

IRISH CHERRY

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1 oz. Superior Irish Cream 1 tbsp. grenadine syrup Shake & serve.

8 9 10 11 12 13 14 IRISH NIGHT CAP

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1 dash nutmeg 6 oz. milk 1 tsp. powdered sugar Heat the milk. Add sugar and The Irishman, sprinkle nutmeg on top, and serve.

Daylight Savings

HOT IRISH KISS

IRISH BUTTER CUP

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1 oz. hazelnut liqueur 1 oz. Superior Irish Cream 5 oz. milk Pour The Hot Irishman, hazelnut liqueur and Superior Irish Cream into a hurricane glass filled with ice cubes. Fill with milk, stir well, and serve.

BANANA 4 IRISH

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR IRISH SODA 3/4 oz. almond liqueur 2 oz. THE HOT IRISHMAN IRISH 3/4 oz. banana schnapps COFFEE LIQUEUR Fill with milk 4 oz. soda water Stir or shake. Ice cream can Combine in a rocks glass over crushed ice, stir & serve.

be used instead of milk and blended.

LEPRECHAUN BREATH 1/3 THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1/3 peppermint schnapps 1/3 amaretto Shake and strain into a shot glass.

Katharine’s Day

3/4 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 3/4 oz. Superior Irish Cream 1 splash dark creme de cacao 1 splash orange liqueur 1 -1/2 oz. Chocolate Syrup Hot coffee

Pour into an Irish coffee mug and fill with coffee. Top with whipped cream and garnish with shaved chocolate and a cherry.

MAGICALLY DELICIOUS

1 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1 oz. Superior Irish Cream 1 oz. amaretto 1 oz. vodka 1 oz. brandy Milk Shake with ice, serve in a rocks glass.

15 16 17 18 19 20 21 SUNBURNED IRISHMAN

IRISH RASPSODY

1/2 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 2 oz. Superior Irish Cream 1/2 oz. Crème de Cacao 1/2 oz. raspberry liqueur Milk

Shake with ice and strain over ice into a cocktail glass.

SHOOTING IRISH

1/2 oz. THE HOT IRISHMAN IRISH COFFEE LIQUEUR 1/2 oz. Superior Irish Cream 1/2 oz. amaretto 1/2 oz. dark rum Stir and strain into a shot glass.

O’MALLEY’S GHOST

IRISH PADDY

1 oz. SUPERIOR IRISH CREAM 1 oz. crème de cacao 1 oz. green crème de menthe

IRISH FLOAT

St. Patrick’s Day

Float THE IRISHMAN on top of the cola.

Pour ingredients into a shaker over ice, shake & strain into a chilled Rocks glass.

1 shot SUPERIOR IRISH CREAM 1 glass cola

1 oz. SUPERIOR IRISH CREAM 1 oz. The Hot Irishman Irish Coffee Liqueur 1 oz. Irish Mist 2 oz. cream

IRISHMAN IN FRANCE

1 oz. SUPERIOR IRISH CREAM 1 oz. The Hot Irishman Irish Coffee Liqueur 1 oz. Chambord® raspberry liqueur

Pour ingredients into a shaker Pour all ingredients into a cocktail shaker with ice. Shake over ice, shake and serve. & strain. First Day of Spring

1 oz. SUPERIOR IRISH CREAM 1 oz. peach schnapps 1 splash pineapple juice

Pour the Superior Irish Cream, peach schnapps and pineapple juice into a cocktail shaker half-filled with ice. Shake well, and strain into a cocktail glass over shaved ice. Garnish with a maraschino cherry, and serve.

22 23 24 25 26 27 28

Fast and easy

SOUTHERN IRISHMAN LUCKY LICORICE

1 part SUPERIOR IRISH CREAM 1 part Sambuca 1 splash soda water Fill with ice Serve on the rocks.

3 oz. SUPERIOR IRISH CREAM 1 oz. peach schnapps 1 oz. butterscotch schnapps Pour the Superior Irish Cream and peach schnapps into a glass, mix in the butterscotch schnapps.

IRISH COOKIE

1 oz. SUPERIOR IRISH CREAM 1 oz. The Hot Irishman Irish Coffee Liqueur 2 oz. milk 1/2 oz. butterscotch schnapps 1 scoop vanilla ice cream Blend all ingredients together & pour.

IRISH LATTE

The perfect Irish Co CHILLY IRISHMAN IRISH WINTER every time.

1-1/2 oz. SUPERIOR IRISH CREAM 1 cup coffee 1 oz. The Irishman Founder’s Reserve 1 oz. hot milk Combine into a large coffee cup and enjoy.

IRISH MARGARITA

1 part SUPERIOR IRISH CREAM 1 cup coffee 1 part vanilla vodka Freeze coffee into ice cubes; pour Irishman and vodka over cubes.

2 oz. SUPERIOR IRISH CREAM 6 oz. hot coffee Peppermint stick Combine ingredients and stir with peppermint stick.

1-1/2 oz. SUPERIOR IRISH CREAM 3/4 oz. 100% Blue Agave Tequila 1 scoop vanilla ice cream 3/4 oz. half & half

Blend all ingredients with ice and pour.

29 30 31 IRISH TIRAMISU MARTINI

2 oz. SUPERIOR IRISH CREAM 1/4 cup espresso 2 oz. sweet cream 1 scoop vanilla ice cream Blend all ingredients with ice and pour into a martini glass.

IRISH BIRTHDAY

POCKET OF GOLD

Mix ingredients in a shaker with ice. Optional: Top with whipped cream and sprinkles.

Mix ingredients in a shaker with ice, top with edible gold flakes.

1 oz. SUPERIOR IRISH CREAM 1/2 oz. cake flavored vodka

1 oz. SUPERIOR IRISH CREAM 1/2 oz. cinnamon schnapps

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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April 2015 STGERMAIN.FR

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

MOJITO PARISIEN 1 2 3 4 1 part ST-GERMAIN ST-GERMAIN GIN & TONIC

THE ST-GERMAIN COCKTAIL

1-1/2 part ST-GERMAIN 2 parts Brut Champagne or Dry Sparkling Wine 2 parts club soda

Stir ingredients in a tall ice-filled Collins glass, mixing completely.

2 parts rum 1 part fresh squeezed lime juice 10 fresh mint leaves Add club soda to taste

ST-GERMAIN KIR BLANC

1/2 part ST-GERMAIN 1-1/2 parts gin 3 parts tonic water

Pour St-Germain and chilled wine into a white wine glass, and stir lightly.

Combine all ingredients in a tall ice-filled Collins glass and stir well. Garnish with lime wedge.

Lightly muddle mint in Collins glass. Add other ingredients. Half fill glass with crushed ice and stir. Fill to brim with more crushed ice and stir again. Garnish with lime wedge.

Good Friday

Full Moon

1/2 part ST-GERMAIN Top with Sauvignon Blanc

PASTINACA 5 6 7 8 9 10 11 SANGRIA FLORA CUZCO FIZZ 1 cup ST-GERMAIN 1 Bottle Sauvignon Blanc or Dry White Wine 2 fresh peaches 5-6 fresh strawberries 6 raspberries 1 bunch fresh grapes

Stir ingredients in a pitcher or carafe. Soak for approximately 15 minutes (or longer if desired). Serve in ice-filled glasses.

Easter Sunday

1 part ST-GERMAIN 2 parts Pisco 5-6 green grapes 1/2 -3/4 part fresh squeezed lime juice Top with club soda

GRAND AUTUMN

LA ROSETTE

1/2 part ST. GERMAIN Muddle grapes in the base of a shaker. Add pisco, lime juice, Top with Brut Rose St-Germain and ice. Shake vigorously, strain into an ice-filled Collins glass and top with soda.

Pour ingredients into a chilled fluted glass and stir lightly. Float half a strawberry as a garnish.

1 part ST-GERMAIN 2 parts rye whiskey 3/4 freshly squeezed lime juice Top with ginger beer 2 dashes bitters

Shake first three ingredients in an ice filled shaker and strain into an ice filled Collins glass. Top with Ginger beer & 2 dashes of bitters to garnish.

1 part ST-GERMAIN 2 parts tequila 1/2 part freshly squeezed lime juice 3/4 part freshly squeezed grapefruit juice

COOPER UNION LE ROI ROBERT

1/2 part ST-GERMAIN 2 parts scotch 1/2 part sweet vermouth 2 dashes bitters

Stir over ice and strain into a chilled Coupe glass. Garnish with a maraschino cherry.

1/2 part ST-GERMAIN 2 parts irish whiskey Dash orange bitters Rinse scotch

Rinse a rocks glass with scotch. Pour remaining ingredients into ice filled shaker, stir until cold, and strain into the rocks glass. Garnish with a lemon peel.

Rim rocks glass with chili salt (a blend of sea salt, chili powder and a touch of cayenne pepper), then fill glass with ice. Shake all ingredients with ice and strain into glass.

SUMMER RYE 12 13 14 15 16 17 18 3/4 part ST-GERMAIN ROB COLLINS

1 part ST-GERMAIN 2 parts vodka 3/4 part freshly squeezed lemon juice Top with club soda

Shake first three ingredients with ice and strain into a Collins glass over fresh ice. Top with soda. Garnish with a lemon, finish with cherry.

THE LITTLE SPARROW 1/2 part ST-GERMAIN 2 parts apple brandy 3/4 part sweet vermouth 1/4 part apple schnapps Dash bitters

Stir all ingredients and strain into a Champagne coupe. Garnish with a lemon twist.

19 NOMAYO THE MONTPARNASSE 1 part ST-GERMAIN 1 part apple brandy 1 part Sauvignon Blanc

Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish by floating a wafer-thin apple slice.

Jimmy’s Day

LEFT BANK MARTINI 1 part ST-GERMAIN 1-1/2 parts gin 1 part Sauvignon Blanc

Stir all ingredients with ice and fine strain into a chilled Martini glass. Garnish with a lime zest twist.

RICKY 21 20 PRETTY 1 part ST-GERMAIN

3/4 part ST-GERMAIN 1-1/2 parts gin 1/2 part bitters 1/2 part freshly squeezed lemon juice Float champagne

THE GYPSY

ST-TROPEZ

2 parts tequila 1/2 part freshly squeezed lime juice 3-4 sour cherries Top with club soda

Muddle the sour cherries in a shaker, and add remaining Combine all ingredients in a shaker except the Champagne, ingredients and ice. Shake and add ice and shake. Strain into strain into an ice-filled Collins glass. Top with soda. Garnish a chilled coupe. Finish with with a sour cherry and a lime a float of champagne and wedge or wheel. garnish with an orange peel.

1 part ST-GERMAIN 1 part citrus vodka 1/4 part lemon juice top with tonic water

Shake first three ingredients with ice and strain into an icefilled Collins glass. Top with tonic and stir well. Garnish with a lemon twist.

3/4 part ST-GERMAIN 1-1/2 parts gin 1/2 part Green Chartreuse 1/2 part freshly squeezed lime juice

Shake all ingredients with ice and fine strain into a chilled cocktail glass. Garnish with a thinly sliced lime wheel.

22

Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a pear slice and a sprinkle of cinnamon or nutmeg.

Earth Day

Shake ingredients with ice, except for Champagne, and strain into an ice-filled Collins glass. Top with Champagne, and garnish with cubed apples.

Howard’s Day

23

PEAR TREE MARTINI 1-1/2 parts ST-GERMAIN 1-1/2 parts pear vodka 1/2 part freshly squeezed lime juice 1 dash bitters

1-1/2 parts rye whiskey 1/4 part simple syrup 3/4 part freshly squeezed lemon juice 1 part freshly pressed apple juice 3/4 champagne

PARIS MANHATTAN

1 part ST-GERMAIN 2 parts Bourbon 1/2 part sweet vermouth 2 dashes bitters

Pour ingredients into an ice-filled glass. Stir until cold then strain into a coupe or Martini glass. Garnish with a maraschino cherry.

THE CAN-CAN MARTINI 1/2 part ST-GERMAIN 2 parts vodka or gin 1/4 part dry vermouth

Stir all ingredients with ice and fine strain into a chilled Martini glass. Garnish with lemon or orange twist.

24 THE MANZARITA 25 ST-HONORÉ 75

1 part ST-GERMAIN 1/4 part Freshly Squeezed Lemon Juice Top with champagne

Pour first two ingredients into chilled fluted glass. Top with Champagne. Garnish with lemon twist.

3/4 part ST-GERMAIN 2 parts tequila 1-1/2 parts pressed apple juice Dash ground cinnamon 3-4 wedges fresh lemon

Muddle lemon wedges and cinnamon in a mixing glass. Add remaining ingredients and shake with ice. Strain into a ice-filled rocks glass and garnish with a cinnamon stick.

26 27 28 29 30 ST-GERMAIN SHANDY 1-1/2 parts ST-GERMAIN 5 parts pilsner beer 2 lemon wedges

Stir ingredients together in a pint glass filled halfway to the top with ice. Squeeze two wedges.

FRENCH GIMLET

VPB DAIQUIRI

1 part ST-GERMAIN 2 parts spiced rum 3/4 part freshly squeezed lime juice

Shake all ingredients with ice and strain into a chilled coupe or Martini glass. Garnish with a lime wheel.

SAKE BLOSSOM 1 part ST-GERMAIN 4 parts sake

Pour ingredients into a sake carafe and heat or serve chilled. Garnish with a white orchid.

1 part ST-GERMAIN 2 parts vodka 1/2 part freshly squeezed lime juice

Pour all ingredients into an ice-filled shaker and shake well. Strain into a coupe or Martini glass. Garnish with a lime twist.

TRADITIONAL ELDERFASHIONED 1/2 part ST-GERMAIN 2 parts bourbon 2 dashes bitters

Stir ingredients in an old fashioned glass, add ice and stir again. Add an orange twist.

Debbie’s Day

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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May 2015 AGAVELOCO.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 PEPPER CUCUMBER 2 MARGARITA

JALAPENO SUNRISE

1 part AGAVE LOCO PEPPER CURED TEQUILA 2 parts Orange Juice 2 parts Margarita or Daiquiri Mix Mix OJ and Agave Loco and drizzle strawberry mix over top.

3

4

STRAWBERRYJALAPENO MARGARITA CHILE-MANGO MARGARITA 1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Strawberry Margarita or Daiquiri Mix 1/2 cup ice Mix Agave Loco and Strawberry margarita mix, blend with ice.

5

JALAPENO MARGARITA 1-1/2 oz. AGAVE LOCO PEPPER

1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts mango margarita mix 1/2 cup ice Mix Agave Loco and mango mix, blend with ice.

Full Moon

1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Margarita or Daiquiri Mix 1/2 cup ice

Mix tequila and margarita mix, blend with ice.

Cinco de Mayo

10

6 SPICY ORANGE 7

AGAVE MARIA (WORLD’S BEST BLOODY MARY)

11

CURED TEQUILA 4-1/2 oz. bloody mary mix Dash Worcestershire sauce Dash A-1 Sauce 3 shakes celery salt

Combine over ice and stir with dill pickle soaked in AGAVE LOCO.

12

2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part orange liqueur 1 part fresh lime juice Dash of bitters 1 oz. simple syrup Chili salt for rimming Chili pepper slices for garnish Pour the liquid ingredients into a shaker filled with ice. Shake well, strain into glass & garnish.

13

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/4 cucumber peeled, seeded and diced 1-1/2 oz. key lime juice 1 oz. simple syrup or agave nectar 1 oz. sweet & sour

Blend with ice, serve in Margarita glass with cucumber slice garnish.

8

9

SPICY SHRIMP MARIA

1-1/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1/2 tsp. shrimp brine 1/2 fresh lime 1 shrimp Rim glass with lime and squeeze into Collins glass. Build over ice, shake and skewer shrimp to hang over rim.

14

SPICY BACON BLOODY MARIA

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1 strip crisp bacon Combine AGAVE LOCO and bloody mary mix in tall glass, garnish with bacon strip.

15

16

SANGRITA LOCO SPICY NIGHT

CILANTRO MOJITO

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. simple syrup In bottom of glass muddle lime and cilantro. Splash of pineapple juice and club soda

Mother’s Day

THAI COLADA

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 oz. piña colada mix 1/2 oz. Midori Melon Liqueur 1/2 cup ice Blend until smooth.

17

18

JALAPENO POPPER

2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part lemon lime soda Squeeze lime juice Shake with ice, strain into shot glass. Before drinking, place coaster over shot and tap on bar top to activate carbonation.

LOCO ONO

1-1/2 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!

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA Splash cranberry juice 1 slice jalapeno chili 1 oz. agave nectar 1/2 oz. lime juice Combine all ingredients over ice in glass, stir & serve.

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 2 oz. orange juice 2 oz. tomato juice 1 oz. fresh lime juice 1 tsp. grenadine

Shake with ice and pour. Better than premixed sangrita, no vinegar taste from the hot sauce in the recipe.

19

Mix all ingredients except OJ in blender. Pour OJ into glass over ice. Then pour strawberry mix over OJ. Do not stir.

3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. sangrita mix Dash Worcestershire sauce

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

20

STRAWBERRY JALAPENO SUNRISE

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/2 cup frozen strawberries 1/8 tsp. sugar 3 oz. orange juice Juice 1/2 lime

TORITO (THE LITTLE BULL)

CRAZY KRAUT (JAGER LOCO)

LOCO LIMON

2 oz. AGAVE LOCO PEPPER CURED TEQUILA

Rim edge of drinking glass all the way around with a slice of lime. Your choice with or with out ice.

21

22

WATERMELON MARGARITA SALT & PEPPER MARTINI

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/8 oz. Vermouth

Combine ingredients in mixing glass over ice. Stir and strain into salt rimmed martini glass.

1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 2 cups fresh watermelon chunks 1/2 cup ice

Add all ingredients in blender. Pulse for a minute. Salt rim of margarita glass. Pour mixture. Garnish with lime wedge.

3 ALARM LOCO

4 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Raspberry Liqueur Fill high ball glass to the rim with ice cubes. Pour all ingredients over ice. Garnish with raspberries.

3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. Jagermeister

Shake with ice and pour into a shot glass.

Armed Forces Day

23 CHOCOLATE LOCO MARTINI

1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part Chocolate Liqueur A pinch of chopped chili

Shake all ingredients with ice and strain into a well-chilled martini. Garnish with jalapeno pepper.

TEMPTATION 24/31 25 26 27 28 29 30 MARTINI LOCO DRAGON BLACK LOCO

1 part AGAVE LOCO PEPPER CURED TEQUILA Cola 2 Wedges Lemon

Fill a chilled high ball glass with ice. Add AGAVE LOCO. Top with cola. Garnish with lemon.

3 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Whiskey or honey liqueur 4 dashes Hot sauce

Fill a shaker with ice. Add all ingredients. Shake and strain into a chilled shot glass.

Memorial Day

STRAWBERRY-BASIL LOCO

1 part AGAVE LOCO PEPPER 1-1/4 part AGAVE LOCO PEPPER CURED TEQUILA 5 basil leaves CURED TEQUILA 1 whole strawberry 1 dash Sambuca 1 mint leaf 1 dash bitters Muddle all ingredients in a 1 dash grenadine shaker. Fill with ice cubes.

AGAVE LEAF

Fill a mixing glass with ice. Add all ingredients. Stir and strain into a chilled cocktail glass.

Shake and strain into a chilled cocktail glass filled with crushed ice. Garnish with mint leaf.

LOCO RUSSIAN

1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part coffee liqueur Milk

Fill a chilled high ball glass with ice cubes. Add AGAVE LOCO and coffee liqueur. Top with milk.

MAY B LOCO

2 parts AGAVE LOCO PEPPER CURED TEQUILA 2 parts tomato juice 1 part orange juice 1 dash balsamic vinegar

Fill a shaker with ice. Add all ingredients. Shake and strain into a chilled rocks glass over ice.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

1-1/2 parts AGAVE LOCO PEPPER CURED TEQUILA 1/2 part lemon juice 1 basil leaf 2 tsp. superfine sugar 2 pieces Chilean hot peppers

Add basil, sugar, and lemon juice into shaker. Fill with ice cubes. Add AGAVE LOCO. Shake and strain into a cocktail glass. Garnish with Chilean hot peppers.

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it's naturally good! With Coco Lopez速 Real Cream of Coconut or Coco Lopez速 Lite with 40% less fat

Coco Lopez, Inc. |

Miramar, FL 33027 | 954-450-3100

www.cocolopez.com


June 2015 COCOLOPEZ.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 BEACH COLADA 2

PIÑA COLADA

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. pineapple juice 1-1/2 oz. light rum

Mix in blender until smooth.

1/2 oz. COCO LOPEZ® LITE 1 banana 1/2 oz. Grenadine 1/4 oz. Lime Juice 6 Strawberries 1 oz. vodka 1-1/2 oz. white rum

CREAM OF COCONUT 1 oz. Hpnotiq 1 oz. dark rum 1 oz. lime juice 1 oz. pineapple juice 1 oz. strawberry puree

COCONUT DAIQUIRI

1-1/2 oz. COCO LOPEZ® LITE 1-1/2 oz. rum 1/2 oz. lime juice Mix in blender until smooth.

Combine rum, COCO LOPEZ, lime juice, pineapple juice, strawberry puree and 1/2 cup crushed ice in a blender. Pour Hpnotiq into a margarita glass and layer blended mix on top. Garnish with coconut flakes.

LeRoy’s Day

4

5

6

COCO-COLA CHOCO-BANANA MIMOSA LOPEZ

Blend ingredients together and pour into highball glass. Garnish with a strawberry.

Full Moon

COCO 8 7 PATRIOTIC 1 oz. COCO LOPEZ® REAL

3

1 oz. COCO LOPEZ® LITE 1 oz. orange juice 2 oz. Champagne

Mix orange juice and COCO LOPEZ, top with champagne. Stir & serve.

9

Fill large pitcher half way with ice. Add all ingredients and stir. Serves 6.

3 tbs. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. coconut rum 3 tbs. crushed pineapple

Shake & serve over ice in a hurricane glass.

10

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. tequila 3 oz. pineapple juice

COCO JAVA

1 oz. COCO LOPEZ® LITE 1 oz. coffee liqueur

Serve in rocks glass over ice.

Mix in blender until smooth.

11 COCO LOCO (CRAZY COCONUT)

PINK PARROT PUNCH

1-1/2 cups COCO LOPEZ® REAL CREAM OF COCONUT 3 cups strawberry juice 1-1/2 cups vodka 3/4 cup amaretto 3/4 cup grenadine

CALYPSO LOPEZ

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. half & half 1 oz. chocolate syrup 1 oz. crème de cacao 1/2 oz. crème de banana 1/2 banana

Serve in highball over ice, garnish with pineapple spear and cherry.

Billy’s Day

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. coconut rum 1 oz. lime juice Cola

In a shaker combine ingredients except for cola, shake and pour over ice in a highball glass. Top with cola. Garnish with lime wedge.

12

13

COCO’S PAIN KILLER 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 4 oz. dark rum 4 oz. pineapple juice 1 oz. orange juice

Shake & strain into cocktail glass. Garnish with pineapple slice.

LOPEZ ALMOND JOY

1 oz. COCO LOPEZ® LITE 1/2 oz. Frangelico 1-3/4 oz. chocolate liqueur

Mix all ingredients in blender with ice, serve in a high ball glass.

14 15 16 17 18 19 20 ISLAND LOVE 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. banana rum 1 oz. cream 1 oz. coconut rum 3 oz. pineapple juice 1 oz. raspberry juice

Combine ingredients in blender. Dip hurricane glass in coconut shavings, pour and serve.

FLAG DAY

COCO MARGARITA

COCOLICIOUS

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Irish cream 1 oz. banana liqueur

In a blender, combine ingredients. Serve in martini glass. Drizzle with chocolate syrup.

21

4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. lime juice 2 oz. tequila 1 oz. triple sec

Combine ingredients in blender, serve in margarita glass.

22

23

HAWAIIAN SUNSHINE

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 blender with ice. Serve in hurricane glass, garnish with wedge of pineapple.

TROPICAL COCO

BLUE LAGOON

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

24

1/2 cup COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. Midori 1-1/2 oz. coconut rum 1/2 cup orange juice 1/2 cup pineapple juice 1 oz. blue curacao

Blend all ingredients, pour into a hurricane glass. Garnish with orange slice.

25

26

FRUIT BASKET

1 oz. COCO LOPEZ® LITE 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.

27

SPARKLING COCO

1 oz. COCO LOPEZ® LITE 1 oz. strawberry juice Top sparkling wine

Combine ingredients except for wine into shaker. Shake and pour into champagne flute, top with sparkling wine.

First Day of Summer Father’s Day

COCO PAMA

1-1/2 oz. COCO LOPEZ® LITE 1 oz. light rum 1-1/2 oz. pomegranate liqueur 2 oz. pineapple juice Combine ingredients, shake & pour into an old fashioned glass. Garnish with pineapple wedge.

COCO MARTINI

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/2 oz. vanilla vodka 1 oz. coconut rum Splash pineapple juice

Shake and strain into martini glass. Garnish with pineapple wedge.

APPLE PIE COLADA

BUSHWACKER

COCO BAY BREEZE

Blend with ice until smooth. Top with sprinkle of cinnamon.

Blend until smooth, serve in hurricane glass.

Blend with crushed ice. Garnish with pineapple spear.

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. apple juice 1/2 oz. apple schnapps 3/4 oz. spiced rum

2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. half and half 1-1/2 oz. Kahlua 1/2 oz. rum

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/4 oz. spiced rum 3 oz. pineapple juice Splash cranberry juice

CHERRY CHI – CHI

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-3/4 oz. cherry vodka 1/2 oz. pineapple juice 1/4 oz. milk

Blend with ice, serve in hurricane glass, garnish with cherry.

28 29 30 COCO CREAMSICLE COCO SHAKE

2-1/2 oz. COCO LOPEZ® LITE 1 oz. vanilla vodka 1 scoop vanilla ice cream Drizzle chocolate syrup Blend with 1 cup of ice until smooth.

COCO BERRY PIE

4 oz. COCO LOPEZ® LITE 3 oz. blueberry schnapps 2 oz. half & half or milk

Blend until smooth. Pour into Collins glass, garnish with blueberry.

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. orange juice 1 oz. whipped cream vodka 1 scoop orange sherbet Blend until smooth & serve. Garnish with orange wheel.

Ryan’s Day

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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The Perfect Negroni

©2015 Palm Bay® Spirits, Boca Raton, FL

Equal Parts: Vermouth Cinzano Rosso Campari London Dry Gin

250-YEAR TRADITION

OF

EXCELLENCE

Once regarded as just an ingredient, the right vermouth can make or break your cocktail. Reach for the brand that has been raising the bar since before the cocktail was born – Cinzano Vermouth. www.cinzano.com

PalmBay.com


July 2015 CINZANO.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 2 3 4 BRAINSTORM LEMON MARTINI

DRY MARTINI

1/2 oz. CINZANO EXTRA DRY VERMOUTH 2 oz. Dos Maderas 5+3 Rum Shake with ice & strain.

Dash CINZANO EXTRA DRY VERMOUTH 2 oz. Dos Maderas 5+3 Rum Splash cranberry Splash Limoncino Stir in cocktail glass. Garnish with lemon.

Full Moon

BALD HEAD MARTINI

2 parts CINZANO BIANCO VERMOUTH 4 parts gin 2 dashes Bottega Sambuca

Stir gently with ice, strain or serve on the rocks. Sprinkle the oil from twist of a lemon peel on top.

1/4 oz. CINZANO EXTRA DRY VERMOUTH 1-3/4 oz. Irishman Whiskey Founder’s Reserve Dash Benedictine

Stir all ingredients and strain into a cocktail glass. Decorate with a twist of orange peel.

Zack’s Day R & J’s Day Independence Day

BARTENDER 2015 Calendar Cinzano Ad TRIM SIZE: 10 11 8.25”W x 10.875”H, Bleed .125 5 6 7 8 9 FOURTH DEGREE MARTINI CASSIS COCKTAIL

CAJUN MARTINI

1/4 oz. CINZANO BIANCO VERMOUTH 2 oz. pepper infused vodka

Serve chilled and straight up. Garnish with a Habanerostuffed olive.

1/2 oz. CINZANO BIANCO VERMOUTH 1 oz. bourbon 1 tsp. Crème de Cassis

Shake with cracked ice. Strain into a chilled cocktail glass.

1757

3/4 oz. CINZANO EXTRA DRY VERMOUTH 3/4 oz. CINZANO ROSSO VERMOUTH 3/4 oz. dry gin 1/4 oz. Bottega Sambuca

ITALIAN KISS

with a lemon twist.

Combine over ice.

GIBSON

1 part CINZANO BIANCO VERMOUTH 1 part CINZANO ROSSO Stir gently with ice; serve straight up or over ice. Garnish VERMOUTH

Dash CINZANO EXTRA DRY VERMOUTH 2 oz. dry gin Cocktail onion

Stir with ice. Add the cocktail onion. Serve straight up or on ice.

ITALIAN IRISH

1/2 oz. CINZANO BIANCO VERMOUTH 1/2 oz. The Irishman Founder’s Reserve Whiskey

Shake then strain into cocktail glass.

1/4 oz. CINZANO EXTRA DRY VERMOUTH 1/4 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. Dry Gin 1/4 oz. Bauchant Orange Liqueur Stir gently with ice & strain.

Hymie’s Day

12 13 14 15 16 17 18 SHAMROCK COCKTAIL OPENING COCKTAIL MANHATTAN

Splash CINZANO ROSSO VERMOUTH 2 oz. Bastille 1789 Whiskey dash bitters Stir. Garnish with a cherry.

1/2 oz. CINZANO ROSSO VERMOUTH 1/2 oz. Bastille 1789 Whiskey 1/2 oz. Grenadine

Mix all ingredients in a shaker with crushed ice. Strain into a chilled cocktail glass.

PRESIDENTE

1/4 oz. CINZANO EXTRA DRY VERMOUTH 3/4 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. Dos Maderas 3+5 Rum Splash Grenadine Mix with ice and serve.

19 www.cinzano.com 20

NEGRONI

1/3 CINZANO ROSSO
VERMOUTH 1/3 Campari
 1/3 Premium Gin

Prepare directly in a highball on the rocks. Garnish with a slice of orange and serve.

CINZANO GINGER 3/4 oz. CINZANO ROSSO
VERMOUTH 8 oz. Ginger ale 1 lemon spiral

Pour CINZANO in a Collins glass over ice. Fill with ginger ale. Add spiral and serve.

ROB ROY

Dash CINZANO EXTRA DRY VERMOUTH OR CINZANO ROSSO VERMOUTH 2 oz. scotch Stir over ice & strain.

21 CINZANO ORANGE AMERICANO

1/2 CINZANO ROSSO VERMOUTH 1/2 Campari
 Dash soda

Prepare directly in a highball on the rocks. Garnish with a slice of orange and serve.

1/2 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. The Irishman Founder’s Reserve Whiskey 1/4 oz. Green Crème de Menthe

Stir well with cracked ice and strain or serve over ice. Optional garnish with a green cherry.

CINTEQ

1/2 oz. CINZANO EXTRA DRY VERMOUTH 2 oz. 100% Blue Agave Tequila

Stir tequila and Cinzano with ice in a mixing glass until chilled. Strain into cocktail glass, garnish with lemon twist.

22 PalmBay.com 23

2 oz. CINZANO BIANCO
VERMOUTH 1/2 lime (washed and quartered) 1 orange slice
 BELLA NOTTE 2 tbls. cane sugar
 1 small tsp. cinnamon powder 1-1/4 oz. CINZANO Prepare cocktail inside the glass. Muddle ROSSO
VERMOUTH sugar, lime and the orange at the bottom Splash biters of the glass. Fill with crushed ice, add Fill with club soda cinnamon powder, pour in the Cinzano Bianco. Mix the ingredients with a bar spoon. Garnish with a lime wedge.

Jake’s Day

Prepare directly in a highball on the rocks. Garnish with a slice of orange, stir and serve.

TIPPERARY COCKTAIL 3/4 oz. CINZANO EXTRA DRY VERMOUTH 3/4 oz. The Irishman Founder’s Reserve Whiskey 3/4 oz. Green Chartreuse

Stir well with cracked ice and strain into glass.

24 CASANOVA

2 oz. CINZANO EXTRA DRY VERMOUTH
 3 fresh Strawberries diced
 1⁄2 lime diced
 2 tsp. superfine sugar

Prepare directly in a highball crushing the lime with the fresh strawberries and the sugar. Add ice and Cinzano Extra Dry. Mix and serve.

25 CINZANO BERRY

1/2 oz. CINZANO BIANCO VERMOUTH 1-1/4 oz. bourbon 2 dashes lemon Juice 1 dash Raspberry Juice

Add ingredients to a cocktail shaker filled with ice. Shake and strain into a cocktail glass. Decorate with a raspberry in the bottom of the glass and a lemon slice on top.

26 27 28 29 30 31 CINZANO SUNSHINE 1 oz. CINZANO BIANCO VERMOUTH 1 oz. Bauchant Orange Liqueur 2 oz. orange juice

Add ingredients to a cocktail shaker filled with ice. Stir and pour into a tumbler glass filled with ice cubes. Decorate with a slice of orange.

CINZANO COOLER

1-1/3 oz. CINZANO BIANCO VERMOUTH 2/3 oz. bourbon 1 dash Grenadine Pineapple Juice

Add the spirits to a highball glass filled with ice. Top with pineapple juice. Add the grenadine and garnish with a pineapple slice.

CINZANO AMBASSADOR

2/3 oz. CINZANO BIANCO VERMOUTH 1-1/3 oz. gin 2/3 oz. banana liqueur 1 tbsp. lemon juice

Add the ingredients to a cocktail shaker filled with ice. Shake and strain into a tumbler glass. Optional garnish with banana slice.

NEGRONI PUNCH

SPERANZA

3/4 oz. CINZANO BIANCO VERMOUTH 3/4 oz. Campari 1/2 oz. vodka Orange wedge for garnish

Build in an old fashioned glass with ice, garnish with orange.

7-1/2 oz. CINZANO ROSSO VERMOUTH 10 juiced lemons 30 cloves 15 oz. Campari 10 oz. Dos Maderas 5+3 Rum 10 oz. grapefruit juice 2-1/2 oz. honey Serves 8.

CINZANO SPARKLING NEGRONI

1-1/2 oz. CINZANO ROSSO VERMOUTH 1-1/2 oz. CINZANO PROSECCO 1-1/2 oz. Campari Orange slice, for garnish Combine all ingredients over ice in a rocks glass. Garnish with orange slice.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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WINE ENTHUSIAST RATINGS SCORE OUT OF 100 POINTS

PTS

2015


August 2015 TITOSVODKA.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

MDT TITO’S LOVE BITE 1 2 oz. TITO’S HANDMADE VODKA, 1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Kubler (blanche absinthe) 3/4 oz. raspberry syrup 1 oz. pineapple juice 1/2 oz. lime juice 1/4 oz. raspberry liqueur, for drizzle Combine first five ingredients in a mixing glass. Shake vigorously with ice to chill. Strain over crushed ice into a cocktail glass. Drizzle raspberry liqueur over top and serve.

infused* 2 oz. tomato water ice cube 3 dashes celery bitters 1 barspoon pickle brine

* Infusion, combine 1 cucumber, coriander, cardamom, white & black pepper corns, Lemon and Lime zest, very small pinch of salt into one 750 ml bottle of TITO’S HANDMADE VODKA. Let sit for 2 days and turn the bottle overnight.

To make your MDT cocktail, combine ingredients into cocktail shaker. Shake, pour into cocktail glass, garnish with Old Bay rim, skewer of pickles and serve.

TITO’S KICKIN MULE

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. fresh squeezed lime 3 oz. ginger beer

Combine all ingredients into chilled mug filled with ice and serve. Garish with a lime wedge.

PASSION THAI’D HARVEST CUP 2 3 4 5 6 7 8 1 oz. Thai Chili Infused TITO’S 2 oz. TITO’S HANDMADE HANDMADE VODKA

TITO’S GREYHOUND

TITO’S CLASSIC COSMO 1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Cointreau Splash Cranberry Squeeze lime

Combine all ingredients in mixing glass with ice. Shake, strain and pour into martini glass.

TITO’S FRESH MINT LEMONDROP

1-1/2 oz. TITO’S HANDMADE VODKA Fresh grapefruit juice

Pour TITO’S HANDMADE VODKA over ice, fill the rest of your glass with fresh squeezed grapefruit juice. Garnish with a rosemary sprig. Enjoy! *To make your Tito’s Greyhound into a Salty Dog, just salt the rim of your glass.

9

1-1/2 oz. TITO’S HANDMADE VODKA 3/4 oz. Cointreau 1/4 oz. simple syrup Fresh mint

TITO’S TEXAS TEA

1-1/2 oz. TITO’S HANDMADE VODKA 1-1/2 oz. freshly brewed tea 3/4 oz. Orange Curacao 3/4 oz. fresh sour mix Dash of honey Combine all ingredients in glass with ice. Stir well to combine. Garnish with mint sprig and serve.

ENLIGHTENED 16

Shake all ingredients over ice and strain into a chilled martini glass. Garnish with a lime wheel.

1-1/2 oz. TITO’S HANDMADE VODKA Top with root beer

Pour TITO’S HANDMADE VODKA into cocktail filled with ice. Top with root beer & garnish with a cherry. Stir and enjoy.

TITO’S LYCHEE MARTINI

BIG CITY FIZZ

1-1/2 oz. TITO’S HANDMADE VODKA 3 oz. pomegranate Italian soda Splash orange liqueur Squeeze lime Build over ice. Add garnish with lime wheel and enjoy!

TITO’S SONIC

1-1/2 oz. TITO’S HANDMADE VODKA Tonic water Club soda

Add Tito’s to fresh ice in glass. Top with half tonic, half soda. Garnish with a lime wedge and serve.

1-1/2 oz. TITO’S HANDMADE VODKA 1 oz. honey 10 rosemary leaves 6 basil leaves Juice from 1/2 a lemon

Combine all ingredients in mixing glass with ice. Shake vigorously, strain (twice if needed) and pour into martini glass. Garnish with a rosemary sprig and serve.

(or any honey) Shake and strain, top off with Prosecco. Garnish with a lemon twist or chili pepper.

(or 1 tsp. sugar)

1/4 cup Pomegranate seeds 1/4 cup diced apple 4 lime wedges

In the bottom of a mixing glass, muddle fruit and simple syrup (or sugar) then add TITO’S HANDMADE VODKA. Fill with ice and shake to chill. Strain onto ice in a rocks glass. Garnish with apple, lime and pomegranate seeds.

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Cointreau 1-1/2 oz. lemon juice 1-1/2 oz. lime juice 1/2 oz. simple syrup

PRETTY IN PINK

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. PAMA Pomegranate Liqueur Splash pineapple juice

Combine all ingredients in mixing glass with ice. Shake, strain and pour into martini glass. Garnish with a lime wedge.

Combine ingredients in cocktail shaker. Shake, pour into cocktail glass and serve.

TROPICAL 13 12 TITO’S 14 THIN WHITE DUKE 1 oz. TITO’S HANDMADE

WATER-MELI COCKTAIL VODKA

Combine all ingredients in mixing glass with ice. Shake, strain and pour into cocktail glass. Garnish with a watermelon spear.

1-1/4 oz. TITO’S HANDMADE VODKA 2 oz. fresh watermelon juice 1/2 oz. lime juice Ginger beer Combine TITO’S HANDMADE VODKA, watermelon and lime juices in glass with ice. Stir to combine. Top with ginger beer, garnish with lime slice and serve.

1 oz. coconut rum 2 oz. pineapple juice 1/4 oz. triple sec

Splash cranberry juice Combine all ingredients in mixing glass with ice. Shake, strain and pour over fresh ice into a Collins glass or pour straight up into a martini glass. Garnish with orange slice & cherry.

2-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. fresh sour mix 1/2 barspoon sugar 6 mint leaves Fresh ginger (about the size of a quarter & slightly thicker) Muddle ginger and sugar. Add 5 mint leaves and press. Add remaining ingredients and shake over ice. Strain into a chilled cocktail glass and garnish with a mint sprig.

TITO’S ALL-TIME FAVORITE

ALL AMERICAN LEMONADE

1-1/2 oz. TITO’S HANDMADE VODKA Lemonade of your choice

Pour TITO’S HANDMADE VODKA over ice in a glass and just add lemonade. Garnish with mint sprig.

2 oz. TITO’S HANDMADE VODKA 1 oz. fresh lemon juice 1 oz. orange juice 1 oz. grenadine 1/2 oz. simple syrup 4 fresh blackberries

Muddle berries in bottom of glass. Add ice and rest of the ingredients together. Stir and pour over ice. Garnish with blackberries and sage leaf.

25

8 oz. TITO’S HANDMADE VODKA 2 oz. Grand Marnier 8 oz. Pomegranate juice 4 oz. lemonade 4 oz. orange juice 8 oz. cup soda Dash or two of cinnamon Frozen berries (blueberries, blackberries, strawberries) Combine ingredients. Serve over ice in a bowl or pitcher. Serves 4.

26

TEXAS SIPPER

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. St-Germain 1-1/2 oz. grapefruit juice Top with club soda

Combine TITO’S HANDMADE VODKA, St-Germain, and juice in a cocktail shaker with ice. Shake well and strain over ice. Top with soda. Garnish with mint sprig.

MARTINI

1 oz. TITO’S HANDMADE VODKA 3/4 oz. Kahlua 1/2 oz. fresh Espresso 1 oz. Baileys Dash cream Splash Sambuca

Combine all ingredients in mixing glass with ice. Shake, strain and pour into cocktail glass. Garnish with ground espresso.

27 CUCUMBER BASIL INFUSION

HILL COUNTRY SUNRISE

Combine TITO’S HANDMADE VODKA and mineral water into cocktail glass with ice. Stir and garnish with orange and lime slices.

2 oz. TITO’S HANDMADE VODKA 2 oz. orange juice 2 oz. cranberry juice

Combine all ingredients with ice in glass. Stir and garnish with an orange wheel.

Chop up a whole cucumber and add to TITO’S HANDMADE VODKA. Freeze for 1 day. Pour 2 oz. into a glass and add lemonade.

VODKA 1 cucumber 2-3 leaves fresh basil

Chop up a whole cucumber and add to TITO’S HANDMADE VODKA. Add basil leaves. Let sit for 1 day. This infusion goes well with lemonade, soda and especially in a gimlet.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

22 TITO’S SUNSHINE

1 oz. TITO’S HANDMADE VODKA 1/2 oz. Chambord 3 oz. sweet & sour mix Juice of one lemon wedge Dash grenadine

Combine all ingredients in cocktail glass over ice. Stir, garnish with a lemon wheel and serve.

28 LEMON &

CUCUMBER LEMONADE 1 liter TITO’S HANDMADE 1 liter TITO’S HANDMADE VODKA 1 cucumber Lemonade

15

1-1/2 oz. TITO’S HANDMADE VODKA 4 oz. sparkling mineral water Slice orange Slice lime

RED 20 18 LOCKHART PUNCH19 ALICIA’S 21 PUNCH TITO’S ESPRESSO

23/30 24/31 TITO’S GARDEN

1/4 oz. fresh squeezed lemon juice 1/2 oz. passion fruit puree or juice 1/4 oz. chestnut honey

11

1-1/2 oz. TITO’S HANDMADE VODKA 1/2 oz. Soho Lychee Liqueur 3 oz. fresh watermelon juice 1-1/2 oz. fresh sour mix

17

AUSTIN MARTINI

1-1/2 oz. TITO’S HANDMADE VODKA 2 oz. fresh organic watermelon juice 1/2 oz. St-Germain Dash agave nectar Hint of lime

TITO’S & ROOT BEER

TITO RITA

VODKA 1/2 oz. simple syrup

2015

Combine all ingredients in mixing glass with ice. Shake, strain and pour into a sugar rimmed cocktail glass. Garnish with lemon wheel.

10

(leave 2 dried chili peppers in a liter for a half hour and test heat level from there)

29

JALAPENO INFUSION 1 liter TITO’S HANDMADE VODKA 1 lemon 1 jalapeno sliced

Peel lemon rind without removing the pith (white inner layer). Let lemon rind infuse for 3-5 days. Then add jalapeno for 12 hours. Jalapeno can be left in but lemon and any other citrus should be removed after 3-5 days.

FULL MOON

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September 2015 TIPPY-COW.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1

2

3

4

5

CANDY CORN CHERRIES GARCIA

1 part TIPPY COW CHOCOLATE 1/2 part cherry vodka 1 crushed maraschino cherry

6

MOCHAMINT

2 parts TIPPY COW CHOCOLATE 1 part TIPPY COW SHAMROCK MINT 1 part coffee liqueur

1 part TIPPY COW SHAMROCK MINT (Frozen to Thicken) Float mini chocolate chips

Labor Day

1 part TIPPY COW CHOCOLATE 1 part white rum 3 parts pina colada mix

14

IRISH HOT CHOCOLATE 1 part TIPPY COW SHAMROCK MINT 1/2 part Irish whisky 3 parts hot chocolate

20

1 part TIPPY COW CHOCOLATE 1 part cherry vodka

1 part TIPPY COW VANILLA SOFT SERVE 1 part frozen strawberries Ice Blend

1 part TIPPY COW CHOCOLATE 1 part TIPPY COW ORANGE DREAM

9

DOUBLE HOT CHOCOLATE

1 part TIPPY COW CHOCOLATE 3 parts hot chocolate

1 part TIPPY COW SHAMROCK MINT Rim shot glass in chocolate syrup

1 part TIPPY COW CHOCOLATE 1 part hazelnut liqueur

22

IRISH MUDSLIDE

1 part TIPPY COW SHAMROCK MINT 1 part TIPPY COW CHOCOLATE 1 part coffee liqueur

1 part TIPPY COW ORANGE DREAM 1 part vanilla vodka

1 part TIPPY COW ORANGE DREAM 1 part peach schnapps

11

12

ORANGE COLADA

Lachlan’s Day

Patriot Day

Chocolate Shake Day

1 part TIPPY COW SHAMROCK MINT 1/2 part Irish whisky 3 parts hot coffee

17

1 part TIPPY COW VANILLA SOFT SERVE 1 part peach schnapps

23

ATOMIC PUSH UP

FUZZY COW

IRISH MINT COFFEE

PEACHES & CREAM

HAZELNUTELLA

1 part TIPPY COW CHOCOLATE 1 part TIPPY COW SHAMROCK MINT

1/2 part TIPPY COW CHOCOLATE 1/2 part TIPPY COW SHAMROCK MINT 3 Parts hot chocolate

16

MINT DIPPED CONE

THIN & MINTY

10 MOCHAMINT HOT CHOCOLATE

15

21 STRAWBERRIES & CREAM

CHOCOLATE CHERRY

1 part TIPPY COW VANILLA SOFT SERVE Rim shot glass in chocolate syrup

TOOT-TOOT TOOTSIE

Layered. Shake orange vigorously with Ice to froth and layer with spoon.

8

CHOCOLATE DIPPED MINT CHOCOLATE CHIP CONE

13

CHOCOLATE COLADA

7

1 part TIPPY COW VANILLA SOFT SERVE 1 part TIPPY COW ORANGE DREAM

18

2 parts TIPPY COW CHOCOLATE 1 part espresso vodka

19

CREAMY OLD FASHIONED COCO MOUNDS

1 part TIPPY COW CHOCOLATE 1/2 part coconut rum

24

MOCHATINI

1 part TIPPY COW ORANGE DREAM 1 part white rum 3 parts pina colada mix

1 part TIPPY COW ORANGE DREAM 1 part Grand Marnier 1/2 part whisky or bourbon

25

TRICKS

2 parts TIPPY COW ORANGE DREAM 1 part Lemoncello

26

MINT MOCHATINI

1 part TIPPY COW SHAMROCK MINT 1 part TIPPY COW CHOCOLATE 1 part espresso vodka

27 28 29 30

MOCHAMINT LATTE CHOCOLATE CHIP

1 part TIPPY COW VANILLA SOFT SERVE Float mini chocolate chips

CHOCOLATE LATTE

1 part TIPPY COW CHOCOLATE 3 parts hot coffee

Full Moon

1/2 part TIPPY COW CHOCOLATE 1/2 part TIPPY COW SHAMROCK MINT 3 parts hot coffee

VANILLA LATTE

1 part TIPPY COW VANILLA SOFT SERVE 3 parts hot coffee

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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INCINERATE YOUR SENSES INTRODUCING PATRÓN XO CAFE INCENDIO. SPICY MEXICAN ARBOL CHILE & SWEET CRIOLLO CHOCOLATE ARTFULLY BLENDED WITH PATRÓN SILVER TEQUILA.

The perfect way to enjoy Patrón is responsibly.. ©2015 Handcrafted and Imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 30% abv.


October 2015 PATRONTEQUILA.COM/XOCAFE

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 2 3 SILVER HEAT

1 oz. PATRÓN XO CAFE INCENDIO 1 oz. Patrón Silver Tequila

Chill both the Patrón XO Cafe Incendio and the Patrón Silver. Pour the Incendio in a shot glass, and then with a spoon combine the Patrón Silver to layer on top.

HOT STUFF INCENDIO FIRE & ICE 2 oz. PATRÓN XO CAFE INCENDIO

2 oz. PATRÓN XO CAFE INCENDIO 1/4 oz. Patrón Añejo

Shake and serve on the rocks or as a shot.

Served on the rocks.

4 5 6 7 8 9 10 INCENDIO HOT TOT MARTINI 1 oz. PATRÓN XO CAFE INCENDIO 2 oz. Ultimat Vodka

INCENDIO VOLCANO

Stir and serve on the rocks or straight up with a twist of lemon.

2 oz. PATRÓN XO CAFE INCENDIO 2 splashes Tabasco

INCENDIO 1 oz. Pyrat Rum 1-1/2 oz. Fresh Chilled Espresso 1/2 oz. Maple Syrup 1 dash Chocolate Bitters

Combine all ingredients in a shaker. Add ice and shake. Strain through a fine strainer into a chilled rocks glass (served without ice). Garnish with coffee beans.

18

2 oz. PATRÓN XO CAFE INCENDIO 1/4 oz. Patron Citrónge

2 oz. PATRÓN XO CAFE INCENDIO 1 oz. Half & Half/Milk

Shake and serve in a rocks glass over ice/crushed ice.

Serve as a shot.

& SPICE FIRE 11 VENTURE 1 oz. PATRÓN XO CAFE

WHITE HOT

12

1 oz. PATRÓN XO CAFE INCENDIO 1 oz. Patrón Reposado 1/2 oz. Red Wine 1/2 oz. Honey Syrup (3 parts honey mixed with 1 part hot water; chilled) 1/2 oz. Fresh Lemon Juice 5 Cloves Muddle cloves in a shaker until broken into small pieces. Add the rest of ingredients and ice. Shake and fine strain into a chilled coupe glass. Drop 3 cloves into cocktail.

Columbus Day

Shake with ice. Serve on the rocks with a lemon twist or strain and serve as a shot.

13 MILKY WAY BLACK TREASURE

1 oz. PATRÓN XO CAFE INCENDIO 1-1/2 oz. Ultimat Vodka Splash Fernet Branca Splash Maraschino Liqueur 1 dash Orange Blossom Water Stir all ingredients with ice until very cold and diluted. Strain into a chilled coupe glass.

19

1-1/2 oz. PATRÓN XO CAFE INCENDIO 1/2 oz. Ultimat Vodka 2 oz. Cranberry Juice

Serve in a tall glass over ice, garnish with lemon peel.

2 oz. PATRÓN XO CAFE INCENDIO 2 oz. Coffee

INCENDIO FLORA

Jose’s Day

Serve on the rocks, optional floral garnish.

Muddle cherries in a shaker. Add remaining ingredients and shake with ice. Strain through a fine strainer into a rocks glass filled with fresh ice. Garnish with cherries on a stick.

Jack’s Day

1-1/2 oz. PATRÓN XO CAFE INCENDIO 1/4 oz. Fresh Lemon Juice 4 Blackberries 1 Ginger Slice

Muddle blackberries and ginger in a shaker. Add remaining ingredients and shake with ice. Fine strain into a rocks glass filled with ice. Squeeze and twist a lemon peel, drop into cocktail.

21

16 INCENDIO MARTINI

1 part PATRÓN XO CAFE INCENDIO 1 part Patrón XO Cafe Dark Cocoa 1 pinch brown sugar

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

Jamie’s Day

22

INCENDIO CITRÓNGE SHOOTER 2 parts PATRÓN XO CAFE INCENDIO 1 part Patrón Citrónge 2 dashes hot sauce

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled shot glass.

INCENDIO CREAM

2 oz. PATRÓN XO CAFE INCENDIO Shake, and strain into a chilled 1 oz. vanilla vodka 3 oz. Irish Cream Liqueur old-fashioned glass. Layer the top of the cocktail with a dollop of whipped cream.

Shake and strain into a chilled martini glass.

SPICY HOT CHOCOLATE 1 shot PATRÓN XO CAFE INCENDIO 1 cup hot chocolate

Pour Patrón XO Cafe Incendio into mug of hot chocolate, stir and serve. Optional whipped cream.

INCENDIO DREAM JAVA ON FIRE

1 oz. PATRÓN XO CAFE INCENDIO 1 oz. Irish cream liqueur

Shake and pour into a shot glass, garnish with whipped cream.

17 INCENDIO RASPBERRIES

1 part PATRÓN XO CAFE INCENDIO 1 dash raspberry liqueur Cranberry juice

Fill a highball glass with ice. Add Patrón XO Cafe Incendio and raspberry liqueur. Top up with cranberry juice. Garnish with raspberries.

23 FIRE-TINI 24 3/4 cup PATRÓN XO CAFE

INCENDIO DELIGHT

1 oz. PATRÓN XO CAFE INCENDIO 1-1/2 oz. Patrón Reposado Tequila 3/4 oz. Patrón XO Cafe Dark Cocoa Fresh whipped cream

2 oz. PATRÓN XO CAFE INCENDIO 1/2 oz. Elderflower Liqueur

Serve in a coffee mug. Whipped cream on top optional.

14 BERRY NICE 15

1-1/2 oz. PATRÓN XO CAFE INCENDIO 3/4 oz. Milk 5 Brandy Soaked Sour Cherries

20

CALIENTE CAFE

SIZZLE

FLAME

1 oz. PATRÓN XO CAFE INCENDIO 1 oz. Irish cream liqueur 1 oz. butterscotch schnapps 4 oz. chilled milk

Shake liquors and pour into a highball glass, top with milk. Stir and serve.

INCENDIO 6 oz. Chai tea 1-2 tbs. cocoa powder 3/4 cup heavy whipping cream 2 cinnamon sticks for garnishing Makes 2 servings

Combine cocoa powder, hot chai tea & cream, mix well. Stir in Patrón XO Cafe Incendio and pour into martini glass.

25 26 27 28 29 30 31 INCENDIO CHOCOLATE MARGARITA

HOT BLOODED INCENDIO

1 oz. PATRÓN XO CAFE INCENDIO 1 oz. cola Splash cherry juice Stir & shoot.

1/2 oz. PATRÓN XO CAFE INCENDIO 1 oz. Patrón Silver Tequila 1/2 oz. Patrón XO Cafe Dark Cocoa 1 oz. cream or half and half Splash orange juice Splash lime juice Dash of chocolate bitters

Blend ingredients with 1 cup of ice until smooth. Pour into a sugar rimmed margarita glass.

INCENDIO SUNRISE 1 oz. PATRÓN XO CAFE INCENDIO 1 oz. orange vodka 1/2 oz. grenadine Orange juice

Combine liquor in a highball glass filled with ice. Top with orange juice and swirl in grenadine.

Full Moon

INCENDIO FROST INCENDIO LOVE

1 part PATRÓN XO CAFE INCENDIO 1 part brandy 1 part cream Shake, pour & shoot.

INCENDIO KEY

1 oz. PATRÓN XO CAFE INCENDIO 1/2 oz. cream 1/2 oz. key lime juice Shake, pour & shoot.

3 oz. PATRÓN XO CAFE INCENDIO 1 oz. skimmed milk 1/2 oz. vanilla vodka Pinch cinnamon

Blend with ice and pour into wine glass, sprinkle with cinnamon & serve.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

RAMPED MARTINI

2-1/2 oz. PATRÓN XO CAFE INCENDIO 1 oz. pepper infused vodka 1-1/2 oz. half & half 1/4 oz. chocolate syrup

Shake & pour into a martini glass. Garnish with chocolate syrup.

Halloween

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November 2015 BIRDDOGWHISKEY.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

SMASHED

1

1 oz. BIRD DOG BLACKBERRY WHISKEY 1 oz. light/silver rum Mint Sugar Lime Club soda Muddle 5-6 mint leaves & sugar in a shaker. Add ice, whiskey and rum. Shake and pour. Top with soda and ice. Garnish with lime & mint.

2

MOROCCAN MINT

3/4 oz. BIRD DOG CINNAMON WHISKEY 1/2 oz. dark rum 1/2 oz. Grand Marnier 1/4 oz. Absinthe

Add all ingredients to a shaker and shake lightly. Pour into a shot glass and garnish with fresh mint.

8

Rim a shot glass with a lemon wedge and dip in sugar. Gently pour citrus vodka and BIRD DOG into the shot glass and shoot.

3

1-1/4 oz. BIRD DOG CINNAMON WHISKEY 1/2 oz. light/silver rum 1/4 oz. triple sec 1 oz. orange juice 1 oz. cranberry juice Lemon-lime soda

Add all ingredients to a shaker, except soda. Shake and pour into a tall glass, top with soda. Garnish with orange or lemon.

4

DOG DAY SUNRISE

1-1/2 oz. BIRD DOG CINNAMON WHISKEY 1/2 oz. silver tequila 1/2 oz. lime Juice 1/2 oz. orange juice Dash grenadine

BARKING NEGRONI

1 oz. BIRD DOG MAPLE WHISKEY 1/2 oz. Campari 1/2 oz. Italian red Vermouth

Add all ingredients in a large rocks glass with ice. Stir and garnish with an orange twist.

1 oz. BIRD DOG MAPLE WHISKEY 1/2 oz. French vermouth 1/2 oz. lemon juice 1/2 oz. pineapple juice Soda

Add all ingredients, except soda into a shaker. Shake until frothy and strain into a tall glass, top with soda. Garnish with a lemon.

Johnny’s Day

5

DOG LEG

1 oz. BIRD DOG BOURBON 1 oz. sweet vermouth 1/4 oz. blackberry brandy 1/4 oz. lemon juice 2 dashes bitters

Add all ingredients to a shaker. Shake and strain into a cocktail glass.

Combine all ingredients in a shaker, shake and strain into a rocks glass. Garnish with lemon.

Pam’s Day

9 FRENCH POODLE 10

RUSTY BARREL

1-1/2 oz. BIRD DOG BOURBON 1/2 oz. Citrus Vodka Lemon Sugar

KISS BANG

11

6

LEADER OF THE PACK 2 oz. BIRD DOG BOURBON 1/2 oz. sweet & sour mix 1 oz. orange juice Splash grenadine Lemon-lime soda

Add all ingredients, except soda and grenadine to a shaker. Shake & strain into a tall glass. Add grenadine and top with lemon-lime soda. Garnish with orange or lemon.

12

7

TROPICAL STORM

1 oz. BIRD DOG BOURBON 1/4 oz. light/silver rum 1/4 oz. banana liqueur 1/4 oz. triple sec 1/4 oz. curacao

Add all ingredients to shaker, shake & strain into a shot glass.

Bill’s Day

13

14

RABID DOG

1 oz. BIRD DOG MAPLE WHISKEY 1 oz. coffee liqueur 1 oz. milk or cream

WOODSTOCK

Combine BIRD DOG and milk into rocks glass with ice. Gently pour liqueur over drink for a swirling effect.

Veterans Day

2 oz. BIRD DOG MAPLE WHISKEY 1/2 oz. lemon juice

Add Bird Dog and lemon juice to a rocks glass with ice, stir & serve.

SCANDALOUS

AKITA

Add ingredients into shot glass, top with whipped cream.

Add all ingredients to shot glass. Optional: top with whipped cream.

1 oz. BIRD DOG MAPLE WHISKEY 1/2 oz. Chambord Whipped cream

3/4 oz. BIRD DOG MAPLE WHISKEY 3/4 oz. chocolate liqueur 1/2 oz. orange liqueur

15 16 17 18 19 20 21 d-BDf-prt-Bartender-6Up-Nov2014-fullpgAd-v1.pdf

1

11/14/14

10:08 AM

CLOCK WORK ORANGE

THE RUSSIAN DIPLOMAT

1 oz. BIRD DOG PEACH WHISKEY 1 oz. chocolate liqueur 1 oz. milk or cream

Add all ingredients to a shaker, shake and strain into a chilled martini glass.

1/2 oz. BIRD DOG PEACH WHISKEY ½ oz. BIRD DOG MAPLE WHISKEY 1/2 oz. tequila 1/2 oz. rum Lemon-lime soda

Add all ingredients to a tall glass with ice, top with lemonlime soda. Garnish with lime & lemon.

SOUTH OF THE BORDER NAUGHTY LIBRARIAN COBBLER

1/2 oz. BIRD DOG PEACH WHISKEY 1/2 oz. butterscotch schnapps 1/2 oz. light/silver rum Combine into a shot glass and serve.

JAMACIAN-ME-CRAZY 1 oz. BIRD DOG PEACH WHISKEY 1 oz. dark rum

Combine into a shot glass and serve.

PEACH DROP

1-1/2 oz. BIRD DOG PEACH WHISKEY 1/2 oz. lemon juice Shake & strain into a shot glass.

Anne’s Day

1-1/2 oz. BIRD DOG PEACH WHISKEY 1/2 oz. tequila 1/2 oz. lemon juice 1/2 oz. orange juice Dash grenadine

Add ingredients to a shaker, shake & strain into a cocktail glass.

1-1/2 oz. BIRD DOG PEACH WHISKEY 1 oz. orange juice 1 oz. pineapple juice 1/2 oz. lemon juice

Add all ingredients in a shaker, shake until frothy. Pour over ice into a tall glass. Garnish with orange slice.

WINTER PUNCH 22 23 24 25 26 27 28

GULF COAST

1-1/4 oz. BIRD DOG PEACH WHISKEY 3/4 oz. Triple Sec Combine into a shot glass and serve.

PEACH N’ CREAM 1 oz. BIRD DOG PEACH WHISKEY 1/2 oz. St. Germain whipped cream

Combine into a shot glass, top with whipped cream & serve.

1 oz. BIRD DOG BOURBON 1/2 oz. spiced rum 1/2 oz. Amaretto 1/4 oz. lemon juice 1/2 oz. cranberry Juice Sprite

Combine ingredients except sprite into a shaker. Shake and then strain into a martini glass. Top with Sprite.

Liane’s Day Foster’s Day

ORCHARD DOG

1 oz. BIRD DOG MAPLE WHISKEY 1-1/2 oz. Red Apple Schnapps Apple, sliced

Pour BIRD DOG and Red Apple Schnapps into a shaker. Shake & strain into a caramel rimmed martini glass. Garnish with red apple slice.

Full Moon

SWEET TART

1 oz. BIRD DOG BLACKBERRY WHISKEY 1/2 oz. Amaretto 1/2 oz. vanilla vodka 1/4 oz. fresh lemon juice Combine all ingredients in a shaker. Shake & strain into a chilled martini glass.

Thanksgiving

PEACHY ORANGE

1 oz. BIRD DOG PEACH WHISKEY 1/2 oz. Amaretto 1 oz. Grand Marnier

Add all three ingredients to a shaker. Strain into a chilled martini glass. Garnish with an orange wheel.

BLACKBERRY BRAMBLE

1 oz. BIRD DOG BLACKBERRY WHISKEY 1/4 oz. Tres Leches Triple Cream Liqueur

Combine Bird Dog and Tres Leches into a shaker. Shake vigorously and pour into glass.

29 30 C

M

SNICKERDOODLE Y

SWEET BRIAR LEMONADE

2 oz. BIRD DOG BLACKBERRY WHISKEY Lemonade Pour BIRD DOG Blackberry Whiskey over ice. Fill with lemonade.

CM

1/2 oz. BIRD DOG CINNAMON WHISKEY 1/2 oz. butterscotch schnapps 1/2 oz. Tres Leches Triple Cream Liqueur MY

CY

CMY

K

Pour all into shaker over ice. Strain into shot glass and serve.

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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December 2015 FERNETBRANCA.COM

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 UNFORGETTABLE, 2 FERNET

1 oz. FERNET-BRANCA 1-1/2 oz. Teeling Irish whiskey 1 oz. freshly squeezed lemon juice 1 oz. grated ginger 1/2 oz. simple syrup 1 sprig fresh mint

FERNET & GINGER 2 oz. FERNET-BRANCA 1 oz. ginger beer
 1/2 oz. Lemon Juice

In a blender add ice, whiskey, lemon juice, grated ginger and simple syrup. Pour into a coupe and fill to the rim with FERNETBRANCA, then garnish with sprig of mint. Serve.

Add lemon and ginger beer to tall glass. Pour a shot of FERNET and serve.

6 REQUIEM FERNET MANHATTAN 1/4 oz. FERNET-BRANCA 1-1/2 oz. Templeton Rye or Bourbon 3/4 oz. Carpano Antica Formula sweet vermouth

Pour ingredients over ice, stir & serve.

7

8

1/4 oz. FERNET-BRANCA 1-1/2 oz. Punt e Mes 1/2 oz. gin 1 oz. Carpano dry vermouth 1/4 oz. orange bitters Orange peel

Combine all ingredients, stir & strain. Twist orange peel over drink to express oils and discard.

Pearl Harbor Remembrance Day

13

2 oz. FERNET-BRANCA 8 oz. Cola Stir and serve.

14

1/2 oz. FERNET-BRANCA 1-1/2 oz. Teeling Irish Whiskey 1 oz. espresso or coffee, chilled 1 dash cinnamon 2 dashes bitters Combine over ice, shake and strain.

2 dashes FERNET-BRANCA 1-1/2 oz. gin 1-1/2 oz. Carpano Antica Formula sweet vermouth

Add ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with an orange twist.

15

ESPRESSO FERNET

16 THE GOOD DR.

SPARKLING FERNET 1/2 oz. FERNET-BRANCA 1 oz. Gin Sparkling wine

Combine FERNET-BRANCA and gin, top with sparkling wine.

20

FERNET BRANDY 1 oz. FERNET-BRANCA 1 oz. Brandy

Pour over ice or serve as a shot.

Lynn’s Day

21

3

1/4 oz. FERNET-BRANCA 2 oz. Templeton Rye whiskey 1/4 oz. simple syrup 2 dashes bitters

1/4 oz. FERNET-BRANCA 1-1/4 oz. cognac 1/4 oz. Carpano Dry vermouth 1/2 oz. simple syrup 1/4 oz. fresh squeezed lemon and lime juice

Combine all ingredients, shake and strain.

22

1/2 oz. FERNET-BRANCA 2 oz. Zaya Rum 2 sugar cubes 3/4 oz. lime juice 8-10 fresh mint leaves (plus a big sprig as a garnish)

Muddle mint and sugar. Add rum and lime juice. Strain into Collins glass filled with crushed ice. Swizzle with a bar spoon and top up with more crushed ice. Top with FERNET-BRANCA and garnish with a mint sprig.

1/4 oz. FERNET-BRANCA 1-1/2 oz. Zaya Rum 1 oz. apple cider 3/4 oz. lemon juice 1/2 oz. agave syrup 2 rosemary stalks

Combine all ingredients, shake and strain into an old fashioned glass. Garnish with rosemary stalk and lemon wheel.

23

Combine all ingredients except champagne, shake and strain over an ice cube in a wine glass. Top with champagne.

1/2 oz. FERNET-BRANCA 1/2 oz. lime juice 3/4 oz. ginger syrup (simple syrup & ginger) 1-1/2 oz. gin Candied ginger Shake all ingredients and serve over ice. Garnish with candied ginger.

11 DIRTY DAIQUIRI

1/2 oz. FERNET-BRANCA 2 oz. Zaya Rum 1/2 oz. simple syrup 1/4 oz. bitters 1/4 oz. lime juice

Shake & strain into a cocktail glass. Garnish with lime wedge.

12 NOTTE OSCURA

2 oz. FERNET-BRANCA 6 oz. chocolate stout or Guinness 4 oz. coconut milk 2 oz. simple syrup

Combine all ingredients, stir gently and serve.

17 ITALIAN STALLION18

FERNET SMASH

5

REVIVER COCKTAIL

Combine ingredients in a mixing glass and fill with cracked ice. Stir and strain into FERNET FLOWER chilled cocktail glass. Squeeze 2 oz. FERNET-BRANCA a piece of orange peel over 1/2 oz. Elderflower Liqueur drink and use as garnish. Combine ingredients, stir Jackie’s Day and serve.

19

1 part FERNET-BRANCA 2 parts Punt e Mes 3 parts ginger ale Sliced cucumbers Sliced lemon Fresh mint

ITALIAN KING

Julie’s Day

Combine all ingredients, stir well, and decorate with slices of orange and pineapple.

Combine a slice of cucumber, lemon, and mint into a rocks glass & muddle. Add ice. Pour in Punt e Mes, then ginger ale and stir. Top with FERNET-BRANCA and garnish with a cucumber slice.

24

PICK ME UP

1 oz. FERNET-BRANCA 1 oz. Triple Sec 1 oz. Brandy Champagne

4

9 FERNET SWIZZLE 10 ITALIAN KISS

FERNET CON COCA

TORONTO COCKTAIL

1 tsp. FERNET-BRANCA 2 oz. blended scotch 1/2 tsp. simple syrup

25

26

LIMO RIDER

FERNET & GRAPEFRUIT

TEQUILA BRANCA

1 oz. FERNET-BRANCA 1/2 oz. Crystal Head Vodka 1/2 oz. Borghetti Sambuca

Pour over ice or serve as a shot.

Christmas Day Full Moon

Pour FERNET-BRANCA over rocks, squeeze grapefruit and add grenadine. Stir & serve.

YODEL RED ROMAN

1 oz. FERNET-BRANCA 1 oz. Crystal Head Vodka dash grenadine

Stir and serve on the rocks.

1-1/2 oz. FERNET-BRANCA 1-1/2 oz. orange juice Club soda

Fill rocks glass with ice. Add FERNET-BRANCA and orange juice. Stir & fill with club soda.

3 GUYS FROM ITALY

1 part FERNET-BRANCA 1 part Borghetti Sambuca 1 part Amaretto Serve as a shot.

1 oz. FERNET-BRANCA 1 oz. Corralejo Silver Tequila

Pour over ice or serve as a shot.

2 oz. FERNET-BRANCA 1/2 grapefruit Dash grenadine

27 28 29 30 31 DOBBS FUZZY FERNET

1-1/2 oz. FERNET-BRANCA 1/2 oz. Peach Schnapps Serve in a shot glass.

HOT HOUDINI

2 oz. FERNET-BRANCA 2 drops Tabasco sauce

Build in a shot glass, make it disappear fast.

SICILIAN SLEDGEHAMMER 1 oz. FERNET-BRANCA 1/2 oz. Amaretto Serve as a shot.

1/2 oz. FERNET-BRANCA 1-1/2 oz. White Crème de Menthe

Pour White Crème de Menthe over crushed ice and top with FERNET-BRANCA.

QUEEN BEE

1 oz. FERNET-BRANCA 1 oz. gin

Pour over ice or serve as a shot.

New Years Eve Amy’s Day

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I M P O R T E D BY : T E R L AT O A R T I S A N S P I R I T S

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M A K E Y O U R O W N AT H O M E

Iced Coffee P A R T RumChata

3 PA R T S 1

RumChata. Caribbean Rum with Real Dairy Cream, Natural and ArtiďŹ cial Flavors. 13.75% alcohol by volume. Bottled by Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.


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