2018 BARTENDER Magazine Summer

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • SUMMER 2018

Inside

FEATURE INTERNATIONAL BARTENDER Quynh Nguyen, Natadola Bay, Fiji

FEATURE BARTENDER

Corey Phillips, Atlanta, GA

FEATURE WINE Malene Rosé

FEATURE BEER

The Hemperor™ HPA®

& much more!

VOL 100, NO. 2,

SUMMER 2018

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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BARTENDER Magazine is going green! ®

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FEATURES

Feature Bar

Carbon Beach Club, Malibu, CA

Feature Beer The Hemperor™ HPA®

Brand Buzz

CELEBRATING

39 YEARS SERVING THE ON-PREMISE!

West 32 Soju

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Feature Bartender

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Feature Wine

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International Bartender

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Corey Phillips Malene Rosé

Quynh Nguyen

The Art of LeRoy Neiman

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VOL100, NO. 2, SUMMER 2018

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Thank you!

Thanks for all your help in growing my American Vodka. Could you please put my favorite cocktail on your menu?

Thanks!

Tito’s All-Time Favorite This is our man Tito’s signature spin on a classic “Vodka Soda,” and it’s become a company staple. The orange adds a bit of sweetness, the lime adds a bit of tartness, and mixed together it tastes fresh and clean.

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To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com.

NEW HEIGHTS

LLB & ...

Volcan Tequila Zucca Amaro Mole Bitters

In a tall glass with ice, your choice of vodka, whiskey, or gin. Fill with Angostura® Lemon Lime and Bitters.

THE ULTRAVIOLET

REBEL MINT JULEP

INSIDE PARK AT ST. BART’S NYC, NEW YORK

1 1/2 oz. Van Gogh Açaí-Blueberry 1 1/2 oz. limeade 1/4 oz. fresh lime juice splash soda water 2 drops butterfly pea flower Shake first three ingredients well with ice and strain over ice into a rocks glass. Top with soda water and stir briefly. Garnish with a lime wheel and edible violets.

2 oz. Rebel Yell® 1 tsp. sugar 4 mint 1/2 tsp. water

ROSEWATER MARGARITA

2 oz. Tito’s® Vodka 1 oz. 7UP 2 oz. Pink lemonade

JONATHAN POGASH

1 oz. Cointreau 1 oz. Blanco Tequila 1 oz. fresh Lime Juice 1 oz. Grapefruit 6-8 dashes Rose Water 2 oz. Champagne (to finish)

DOMINIC ALLING, BRAND ACTIVATION MANAGER ​& MIXOLOGIST FOR COINTREAU

WATERMELON SLICE 1 oz. Smirnoff® Vodka 1/2 oz. watermelon liqueur 0.75 oz. lime juice 0.5 oz. simple syrup 1.5 oz. cranberry juice 5 mint leaves Muddle mint & simple syrup in glass & add in remaining ingredients. Shake with ice & double strain into rocks glass. Garnish watermelon slice.

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REBELYELLBOURBON.COM

TITO’S PINK LEMONADE

In a cocktail shaker with ice, Pour Tito’s & pink lemonade & shake. Fill mason jar with ice. Add mixture. Top with 7UP. Lemon wheel garnish.

Combine all but champagne in a shaker, add ice.

Shake and strain over ice in rocks glass and top with champagne. Garnish with lime wheel or peel and/or rose buds.

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Mix sugar and water in mixing glass. Rub mint on rim of glass or julep cup. Fill glass with shaved ice.

Pour sugar water over ice, add Rebel Yell and stir.

Garnish with a mint sprig.

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BLUE ISLAND COCKTAIL 1 oz. Malibu® Rum 1 1/2 oz. White Rum 1 oz. blue curaçao 1 1/2 oz. pineapple juice 1 oz. Coco Lopez® coconut water cherries Combine all ingredients in a cocktail shaker with ice & shake. Fill two small glasses with ice & strain.

Garnish with cherries.

NO SPOON NECESSARY

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BLOSSOM BORAGE

Send BARTENDER® your signature cocktail to info@bartender.com.

PALOMA MORADA

.5 oz. Wildflower Honey .75 oz. Lime Juice Muddle 1/4 cup Borage Blossoms. Shake w/ ice, top with soda, served in highball glass. Garnish with Lime wheel & edible Image courtesy of Gabi Porter blossom.

JEREMY FOWLER NYLO NYC ART HOUSE FLOWER MARKET

NOT FIRST YOUR LAST 1 1/2 oz. Rebel Yell Small Batch Rye 1/2 oz. carpano antica sweet vermouth 3/4 oz. rosemary infused simple syrup 3/4 oz. lemon juice Egg white Dry shake, hard shake, served up in coupe, topped with black cracked pepper and a rosemary sprig garnish.

BLAKE HENRY BRICKROOM ASHLAND, OR

.75 oz. Barrow’s Intense Ginger Liqueur .75 oz. Sombra Mezcal 1.25 oz. Jose Cuervo Gold .75 oz. Triple Sec .5 oz. fresh lime juice Shake and strain into martini glass.

VICTOR OCTAVIANUS HONSHU JERSEY CITY, NJ

KNOB CREEK® GINGER-LIME RYE 2 parts Knob Creek® Straight Rye Whiskey 1 part fresh squeezed ginger juice 1/2 part fresh squeezed lime juice 1 part simple syrup Club soda to fill Combine all ingredients, excluding club soda, into highball glass. Add ice. Stir. Top glass with club soda.

Garnish with slice of lime.

JASON BAKER NYC-BASED FOOD & TRAVEL INFLUENCER BARTENDER® MAGAZINE

ALLAN LOMBELL TEQUILA 61 BAR ANCHORAGE, ALASKA

LA REGINA OSCURA

1/2 oz. Zucca Rhabarbaro® 1/4 oz. agave syrup 1/2 oz. lime juice & grapefruit juice 3/4 oz. Ancho Reyes 1 1/4 oz. Reposado Tequila Shake with ice, double-strain up into a coupe glass.

LELAND FISCHER ROSSOPOMODORO, NYC

GINGER MEZCALITA

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2 oz Tequila Casamigos reposado 1 oz. beet and mint syrup 3/4 oz. lime juice grapefruit soda Shake all ingredients except the grapefruit soda, strain in a pepper salt half rim Mason jar with ice.

Fill with the grapefruit soda. Garnish with a dehydrated grapefruit and mint leaves.

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FARMER’S MARKET MARGARITA

1.5 oz. Espolon Blanco .5 oz. Mezcal .75 oz. lemon juice & carrot juice .5 oz. agave syrup Combine all ingredients into tin, add ice, and shake. Strain over fresh ice into a half sumac/salt rimmed glass.

CHRIS ADAMS 1KEPT CHARLESTON, SC

BABY GRAND

40 ml your favourite rum 15 ml honey 20 ml fresh lime juice dash Angostura bitters pinch turmeric 25 ml Champagne Mix the honey with the pinch of Turmeric then lightly heat just until it softens up. Add all ingredients apart from Champagne to a cocktail shaker, shake hard then strain into a coupette. Add splash of champagne.

JENNY WILLING THE GREEN ROOM ​AT THE CURTAIN HOTEL ​ AND MEMBERS CLUB​ ​LONDON, ENGLAND

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Carbon Beach Club Malibu, CA

Nestled along the Pacific Ocean on the outskirts of Los Angeles, directly next to the famed Malibu Pier, is Malibu Beach Inn. It’s a place where the sand and sea come together, uniting beneath this seaside hideaway, facilitating rejuvenation for any and all seeking restoration.

Aiding in the worthwhile endeavor of reviving the Los Angeles populace is the inn’s ocean front restaurant and bar, CBC (Carbon Beach Club). And due to its close proximity to Los Angeles proper, you needn’t stress about acquiring a full weeks’ worth of vacation to properly invest in your wellbeing. Make a pit stop before flying out of LAX, or plan a solo midweek staycation. The time you spend on property - inundated with Malibu sand, sun, and CBC spirits - is sure to be impactful.

Capitalizing on all that Southern California has to offer, CBC provides the quintessential coastal experience. Starting with the aesthetics, decked out in blues and grays, the space was designed specifically to lend itself as an accoutrement to the surrounding sea; because the first thing you’ll notice from onset of arrival is, of course, the sea. You can admire the waves and wildlife, including an occasional yacht or sailboat, from almost

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anywhere. So grab your laptop, your loved ones, even a few coworkers, and post up fireside. You’re certain to feel a compounded sense of peace and productivity wash over you.

It should come as no surprise that award-winning mixologist and bar director, Josh Curtis, draws inspiration from the sea when designing his seasonal cocktail menus. His signature libation, Playa Access, accurately guarantees a sensory admission to the beach from first sip through bursts of freshly juiced cucumbers, Casamigos tequila, and a bit of lime.

Regardless of how you like your spirit – on the rocks, or shaken with decorum – Curtis and CBC offer guests a simple departure from reality. Enabling your palate to rejoice in the vacation your soul is ready to experience, at what point your beverage becomes more than medicinal, more than transition from work to play. It’s part of the celebration.

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CBC Playa Access

2 oz. Casamigos Tequila Blanco .75 oz. simple syrup .75 oz. freshly juiced lime .75 oz. freshly juiced cucumber

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Pineapple Upside Down Jell-O Shooters 3/4 cup Tito’s® Vodka 1 1/3 cups pineapple juice 1/2 oz. granulated sugar 1 oz. unflavored gelatin 3/4 oz. grenadine Cut off very bottom of each cherry so sits upright. Spray mini muffin tins with non-stick cooking spray. Place 1 trimmed cherry in each cup of muffin tins. Pour pineapple juice into small saucepan. Whisk gelatin into juice mixture little by little, let sit for 5 minutes.

Heat pan over medium heat & whisk until sugar & gelatin are dissolved. Do not let the mixture boil. Remove pan from heat & stir in Tito’s. Transfer half of pineapple juice mixture to a separate container & stir in grenadine. Add 2 tsp. grenadine mixture to each cup of mini muffin. Carefully transfer tins to the refrigerator & chill. Remove muffin tins from fridge & add 2 tsp. pineapple juice mixture to each cup (make sure pineapple juice mixture is not too hot, will melt grenadine layer.) Carefully transfer muffin tins back to refrigerator & chill. Take Jell-O shots out of muffin tins & serve immediately. If serving at later time, transfer Jello-O shots to sealed container or cover pan with plastic wrap & keep in fridge.

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Blue Nut

Wolf Bite Shooter

1/2 oz. Malibu® Rum 1/2 oz. pineapple juice 1/4 oz. blue curacao Pour all ingredients and shake.

Strain & pour into shot glasses.

1/2 oz. Absinthe 1/2 oz. Melon Liqueur 1/2 oz. Lemon Lime Soda 1/2 oz. Pineapple Juice dash Grenadine Add ice to shaker and all but grenadine. Strain mix into shot glass and drizzle with grenadine.

Cinnamon Toast Crunch Shot 2 oz. RumChata® 1 oz. Fireball cinnamon & sugar to rim the glasses (3 sugar : 1 cinnamon) Rim two shot glasses with the cinnamon & sugar mixture.

In a shaker, add ice and ingredients above. Shake and strain into the shot glasses and enjoy!

Root Beer Bomb

Booster 1/4 Coco Lopez® coconut water 1/2 tbsp. honey 1/2 inch grated ginger Pinch of sea salt Juice of 1/2 lemon Pinch of turmeric Mix everything in a high-speed blender and serve in shot glasses immediately.

1 1/2 oz. Rebel Yell® 12 oz. Irish or American Stout Drop shot into beer and enjoy.

Send BARTENDER® your shooter recipe to info@bartender.com

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Feature Beer

The next big thing in hoppy beer is here. Say hello to The Hemperor HPA. New Belgium Brewing’s new year-round release offers a mystical marriage of hops and hemp that fills the senses with a ground-breaking blend of herbal olfactory like no other beer on the market.

“Let’s face it, brewers have been trying to get cannabis-like aromas from hops for years, but it’s always missing a certain something,” said Ross Koenigs, New Belgium’s Research and Development Brewer. “The Hemperor HPA is possibly the first beer to deliver meaningful hemp flavors and aromas.”

The Hemperor HPA showcases the game-changing union of hops and hemp, plants genetically related that produce similar organic aromatic compounds known as terpenes. This ale is brewed with hemp hearts (the meat of the seed, minus the shell) and dry-hopped with Simcoe and experimental HBC 522 hops to create a dank, pungent hop aroma balanced by a sweet, mildly bitter finish. Federal law prohibits 12

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brewers from using hemp leaf and flower, so New Belgium brewers found a creative solution using other natural plant materials that perfectly emulate those hemp terpenes. The Hemperor HPA contains no THC or CBD. “This beer has been over two years in the making, most of the time spent learning and reacting to laws that really suppress this crop’s usage,” Koenigs said of the beer that is currently banned in Kansas. “Flavor-wise, this is the beer we wanted to make, but due to misinformed laws governing the use of industrial hemp, we had to take a creative and long-winding road to get to this point. We’re happy with where we landed, and we’ll be working to change federal regulation so that one day we can brew The Hemperor HPA with hemp flowers and leaves as we originally envisioned.”

The Hemperor™ HPA®

Malts: Pale, White Wheat and Midnight Wheat Hops: Nugget, Cascade, HBC 522 and Simcoe Yeast: Ale Color: Light golden Aroma: Herbal cannabis in a big way ABV: 7% IBU: 55 Special ingredients: Hemp hearts and natural flavor SUMMER 2018

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West 32 Soju

Made in New York, without any artificial flavoring or chemical sweeteners.

What is Soju?

Soju is a Korean grain neutral spirit that is the number one selling distilled spirit in the world. We’re serious! It is referred to as “Korean Vodka” as it is neutral like vodka, but generally half the alcohol and half the calories. Distilled by families, similar to moonshine, in South Korea for hundreds of years, Soju is the most important guest at social gatherings in Korea. Soju may be distilled from barley, rice, sweet potatoes, corn, and/or tapioca.

These days, most soju is mass-produced and mixed with artificial flavorings and other tongue-twisting chemicals.

The result is what you might expect: an overly processed and sweetened beverage.

Moving to New York after college, friends Daniel Lee and Max Fine, sought to make an all-natural, gluten-free soju, in New York. In December of 2016, Lee and Fine launched West 32 Soju in honor of New York City’s Koreatown. West 32 Soju is distilled with corn and a touch of natural cane sugar.

“We wanted to make a local soju that continued the time-honored Korean ritual of celebrating life with soju, but that was all-natural and made with care” said Lee. This Summer try West 32 Soju!

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BARTENDER® Magazine is proud to present Corey Phillips as our feature Bartender

COREY PHILLIPS Hampton + Hudson Community Bar and Restaurant, Atlanta,

Corey Phillips brings over a decade of experience and personality to his position as Beverage Director at Hampton + Hudson, the community gastropub located in Inman Park. His vision for the beverage program at the New York and Atlanta-inspired restaurant mirrors the elevated seasonal and locally-sourced cuisine Executive Chef Shane Devereux serves daily. He has created a well-rounded libation list of unique craft beers and wines on draft in addition to innovative takes on cocktails, some of which are on tap as well.

Prior to Hampton + Hudson, Corey led bar programs at establishments across Atlanta, including Bellina Alimentari and One Eared Stag and tended bar behind Ford Fry’s The Optimist, along with several Atlanta hotels.

His passion for this business has led him to be an active member of USBG. Wanting to gain more knowledge in his field, Corey has also completed Level I of the Sommelier certification process. Currently, he’s working towards full certification through the Court of Masters.

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GA

As an Inman Park resident, he enjoys being able to work in his neighborhood and the family camaraderie among co-workers and guests at Hampton + Hudson.

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RODEO CLOWN

COREY’S SIGNATURE COCKTAIL

2 oz. Santa Teresa 1796 Rum .75 oz. Pineapple .5 oz. Demerara .5 oz. Lime Pinch of sea salt Top with Coastal Empire Coco Pina Gose Combine all ingredients except for the gose in a shaker with ice and shake.

Fill sling glass with crushed ice. Strain liquid into glass and top with Coastal Empire Coco Pina Gose.

Garnish with pineapple frond.

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Feature Wine Malene Rosé Santa Barbara 2017

Visit the Malene Airstream Tasting Experience at Chamisal Vineyards in San Luis Obispo, California.

VINEYARDS

The warm, long growing season in the Santa Ynez Valley of Santa Barbara County is about as Provençal as it gets in California. They source Grenache and Cinsault from two vineyards in this area: Camp 4 and Zaca Mesa. Camp 4 was planted to Rhone varietals by Fess Parker and is now owned by the Chumash Indian tribe.

It has become one of the top sources for Rhones in the Santa Ynez Valley. Both vineyards are planted on sandy loam soils, ideal for these naturally vigorous varietals, and experience cool afternoon breezes blowing east from the Pacific through the Santa Rita Hills. Sourced from Vista Serrano Vineyard in Paso Robles, which is predominantly clustered around the cooling effect of the Templeton Gap. While Paso Robles is a relatively warm AVA, this area, located adjacent to a gap in the coastal range, has the greatest maritime influence and is well suited to growing Rhone based Rose grapes. In addition they source a small amount from Mistral Vineyard in Monterey County. Their Vermentino comes from Keyhole Ranch in the Russian River Valley, farmed by Seghesio Family Vineyards.

WINEMAKING

The grapes for Malene Rosé are hand-picked and sorted in the cool early morning of harvest. The grapes are 80% whole cluster pressed while the remaining grapes have 24 hours of skin contact.

Using a very gentle press program similar to what is used in Champagne, the skin extraction is minimized and purposefully results in a very pale colored Rosé. They ferment the grapes using long, cool ferments to enhance aromatic freshness and pronounced varietal character. For complexity they ferment and age in three different types of vessels, including stainless steel (74%) and oak puncheons (19%), as well as a 1200 gallon French oak Foudre (7%).

TASTING NOTES

The 2017 Malene Rosé is reminiscent of the fine Rosés of Provence, both mouth-filling and crisp, dry and complex. The Grenache supplies the backbone with copious honeydew melon and strawberry aromatics, as well as a delicious creamy texture on the palate. The Vermentino lifts the fragrance of the wine, adding notes of white flowers and lychee. Cinsault is exuberant and fresh with a fruity character similar to Grenache. The Mourvedre is very savory and imparts a slightly herbaceous character, intermingled with a flinty minerality. Finally, the Syrah fleshes out the texture and length on the palate. With plenty of fruit intensity and a clean, long acid driven finish, this wine will pair well with cuisine ranging from fresh oysters to pasta puttanesca. This Summer enjoy a bottle of Malene Rose.

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VARIETAL APPELLATION 53% GRENACHE 77% SANTA YNEZ VALLEY 19% MOURVEDRE 9% MONTEREY COUNTY 16% CINSAULT 8% PASO ROBLES 7% VERMENTINO 7% RUSSIAN RIVER VALLEY 5% SYRAH RELEASE DATE FEBRUARY 2018 ALCOHOL 13.1% SRP $22 pH 3.22 CASE PRODUCTION 11,500 TITRATABLE ACIDITY 7.2 grams/liter

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Quynh Nguyen

Intercontinental Fiji Golf & Spa Resort Natadola Bay, Fiji

Quynh’s life in hospitality, as for most people, came by as a pure chance meeting.

Before that, he was a semi professional musician and landscaper. He started off as a glassie in a nightclub back in September ‘08 on the weekends doing all the glamourous stuff - picking up glassware, cleaning washrooms and clearing blocked toilets. Despite all that he really loved the atmosphere. Moving forward he realised this is what he really wanted to do. His friends thought he was crazy to leave a well paid full time career in landscaping to an unpredictable casual employment environment, but it just felt right for Quynh - despite knowing nothing about the industry.

From then on he was eager to learn, attending as many industry events and visiting as many bars to really learn the craft. The first time where he thought he really ‘made it’ was in 2011 as a Bar Supervisor at The White Hart in Sydney. They ended up winning and tying up for ‘Small Bar of the Year’ along with Shady Pines. 2013 saw Quynh move to Dubai where he helped open a restaurant bar. It really helped him to understand working with other cultures and hone in on training skills, as he had about 60+ new staff to train and ensure they understood what he was showing them. It was a big lesson in patience and empathy. Moving back in 2014 he opened up a 200 seat modern chinese restaurant. It was really well received and on that project alone he started getting offers of advocacy work where he was curating drinks for events and fashion shows. This really sparked his fire in a creative sense.

Always up for a challenge, in 2015 he made the move to Singapore to run the bars at a beach club. It was another learning experience, more on the operational side of running a 1000 pax beach club - it was beer buckets and Miami Vice. Having moved back to Sydney again he found himself busy with freelancing and consultancy work. Always unpredictable, but a lot of fun.

In 2017 Quynh worked in venues in the 1 complex - Fred’s (restaurant) and Charlie Parker’s (bar) where they won numerous awards that year for best restaurants with several industry publications and most sustainable bar respectively, both with a focus on hospitality and service. After all these awards, at the end of the day it’s about the guest’s experience “you want them all to leave with a smile, and if they do then our job is done”.

In 2018 he came on board as the ‘In House Mixologist’ for Intercontinental Fiji Golf & Spa

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Resort on Natadola Bay. His role is to oversee the beverage program along with Craig who’s the manager of the entertainment and dining division for the five outlets (lounge bar, pool bar/grill, fine dining restaurant, member’s bar & modern restaurant) along with helping out with the events team in curating drinks for events and activations. “It’s probably been the most challenging but also rewarding of anything I’ve done. Above everything else it’s being able to help create menus that fall within the group’s brief.

This really stretched my creative juices over the outlets, but made it harder as we’re on an island and limited to what we can and can’t get. It’s also about consistency as well so ensuring that we can get plentiful stock on a regular basis where we can serve up to 500+ guests 365 days of the year. Looking after that many outlets along with keeping an eye on the tropical weather, especially during cyclone season, makes this job really interesting. My initial stint is for 3 months to help set the foundation for the goals with what we want to achieve, with 3 more visits locked in to help elevate our initial offerings and to develop and mentor career paths for the locals.”

BANANA COLADA Quynh’s Favorite Cocktail

30 ml Regal Whisky (local whisky distilled at South Pacific Distillery) 15 ml Rum Co of Fiji Banana Liqueur 30 ml Pineapple (plentiful - over ripe and juicy) 30 ml Creme de Coco (equal parts coconut cream + sugar syrup 1:1) 15 ml (2) Lime Squeezes 3 dashes Angostura Bitters Blend with a scoop of ice in a sling glass. Garnish with Frangipani (flower), Pineapple Wedge & Skewered Cherry.

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SUMMER bartender.com MAGAZINE 21 THE NUMBER ONE 2018 SOURCE & AUTHORITY ON BARTENDINGmixologist.com AND ON PREMISE BARTENDER® bartender.com mixologist.com

Cocktails BLUE HAWAIIAN

GREEN EYES COCKTAIL

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Light rum 2 oz. Pineapple juice 1 oz. Blue Curacao liqueur Combine rum, blue Curacao, pineapple juice, COCO LOPEZ®, and 1 cup crushed ice in blender. Puree on high speed until smooth. Pour into chilled highball glass.

Garnish with an edible orchid.

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. white rum 1 oz. Midori 1 oz. pineapple juice 1/2 oz. lime juice

COCONUT MARGARITA

HONEYDEW-COCONUT COCKTAIL

1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1½ oz. tequila ½ oz. Cointreau ½ oz. fresh lime juice splash half & half splash simple syrup lime wedges for garnish

Pour all ingredients into mixing glass, stir until blended. Fill a goblet halfway with crushed ice, pour the mixture over it.

Serve with umbrella.

1/4 cup COCO LOPEZ® REAL CREAM OF COCONUT 4 cups cubed fresh honeydew melon 1 1/4 cups pineapple juice 1/2 cup melon-flavor liqueur 1/2 cup vodka 1/4 cup freshly squeezed lime juice

Shake and strain into a glass and serve on the rocks with a lime wedge.

In a blender combine melon cubes and COCO LOPEZ®. Blend until smooth. Transfer mixture to a large pitcher. Add pineapple juice, melon liqueur, vodka, and lime juice to melon mixture in pitcher. Stir to combine. Pour into 6 ice-filled 8 oz. glasses.

SPICED BANANA CREAM COCKTAIL

COCONUT ORANGE DAIQUIRI 1/4 cup COCO LOPEZ® REAL CREAM OF COCONUT 1/8 cup honey 1/4 cup shredded coconut 3 cups ice 1 cup orange juice 1/2 cup light rum Maraschino cherry

1/4 cup COCO LOPEZ® REAL CREAM OF COCONUT 2 cups vanilla ice cream 2 medium ripe bananas, peeled & sliced into 1 inch chunks 1 cup Spiced Rum

Pour honey in a plate. Pour coconut in a separate plate. Dip glass in honey, then in the coconut to coat evenly. In a blender, blend ice, orange juice, rum and Coco Lopez until smooth. Pour into glass and top with a maraschino cherry.

CRANBERRY CREAM COCKTAIL 2/3 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2-2/3 oz. Apple Juice 3-1/3 oz. Cranberry Juice 2 dashes Grenadine 1-1/3 oz. lime juice Fill a blender with ice cubes. Add all ingredients. Blend and pour into a chilled wine glass.

Place all ingredients in blender and blend until smooth.

LAVA FLOW 8 oz. COCO LOPEZ® REAL CREAM OF COCONUT 8 oz. Coconut Rum 12 oz. frozen strawberries, semi thawed 1/2 cup Sprite 10 oz. pineapple juice 1 banana / 2 cups crushed ice In a blender, combine strawberries in syrup, COCO LOPEZ® and Sprite, & blend until smooth. Run through strainer to remove seeds. Combine COCO LOPEZ® & pineapple juice in blender, blend. Pour into separate cup and set aside. Place ice & banana and blend well. Add pineapple/ coconut mixture to banana/ice mixture and blend again until frothy and smooth; set aside.

Fill glass 2/5ths with strawberry mixture. TILT glass & pour in white mixture into tilted cup. Strawberry mixture will rise to the top. Serve with a straw & pineapple garnish.

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Enjoy the Summer with everything coconut: Cream of Coconut Coconut Water Coconut Milk

Coco Lopez, Inc. | Miramar, Florida | 954-450-3100

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Booze and Vinyl:

A spirited guide to great music & mixed drinks

By André Darlington & Tenaya Darlington Amazon.com $25.00 Growing up, siblings André and Tenaya Darlington used to flip records on their father’s Thorens turntable, surrounded by jovial guests and the warm glow of the amp.The cocktails range from simple two and threeingredient standbys to a wide range of classic cocktails, and some lesserknown gems. Booze and Vinyl has all the tricks for hosting a successful party: from batching cocktails to bar merch worth buying, making your own simple syrup and how to banish the fear of using eggs in drinks.

The book showcases 70 iconic albums from the 1930s through 2000s, organized in four mood-inspiring chapters: Rock, Dance, Chill, and Seduce. Every album includes a Side A and Side B cocktail to round out a two-drink listening session. Each entry also has liner notes about the artist, along with a party idea (“When to Spin”).

MEAD

The Libations, Legends, and Lore of History’s Oldest Drink

By Fred Minnick Barnesandnoble.com $25.00

Mead, or honey wine as it’s also known, is experiencing a cultural renaissance with home brewers, cocktail enthusiasts, and bee activists the world over. Minnick explains the sweet brew’s rich history and its secrets of fermentation, and guides readers through making 25 different types of mead, as well as more than 50 cocktails, with recipes from some of the country’s most sought-after mixologists.

The One-Bottle Cocktail

More than 80 Recipes with Fresh Ingredients and a Single Spirit

By Maggie Hoffman Amazon.com $22.00 Gathered from some of the best bartenders around the country (and beyond), these all-new drinks call on common ingredients (herbs, vegetables, spices, vinegars, honey, and more) to build complex and unexpected flavor profiles. Every drink in The One-Bottle Cocktail contains a single spirit: vodka, gin, tequila, mezcal, rum, pisco, cognac, bourbon, rye, or scotch.

Just one bottle of booze and ingredients you can get at your favorite grocery store.

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Like BARTENDER Magazine on Facebook ÂŽ

bartender.com Find the definitive information for bartenders...product announcements, contests, cocktail inspiration, trade talk and much more. Visit site today!

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