Bartender Magazine Spring 2011 by Foley Publishing Corporation

ESTAB.1979

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • SPRING 2011

INTRODUCING

M A G A Z I N E Celebrating our 32nd year

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

10 & 11

• Vol. 93, No. 1, SPRING 2011

feature stories 10 & 11 What’s Hot

16 & 17

16 & 17 1930’s Cocktails 30 Last Word 30

31 The Art of LeRoy Neiman

LASTWORD 31

Cover Artist: Tim Williams E-Mail:twillillustration@mindspring.com

Bartender Magazine

BARTENDER ® Magazine is going green!

If you are receiving BARTENDER complimentary you can now provide us with your e-mail address and view the magazine in its entirety on bartender.com! Send barmag@aol.com your e-mail address and help BARTENDER become more environmentally responsible today. 2

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Awarded Platinum Best In Class SIP Medal The people have spoken and awarded 360 Double Chocolate the Platinum - Best in Class SIP medal! The SIP Awards is the only international spirits competition leveling the playing field for established brands and newcomers alike by enlisting consumers as judges.

360 Double Chocolate,

Friendly Flavored Vodka Series.

member of the world’s first Eco

Introducing the newest flavor of the world’s favorite spirit, 360 Double Chocolate. Made with Quadruple-Distilled, Five-Times Filtered vodka. It’s chocolate just like you want it — deep and deliciously seductive. That’s the irresistible result of pairing smooth 360 Vodka with a double dose of sweet white chocolate, and rich dark chocolate flavor. Give it a twist of fruit, or add a splash of cream. Either way, it’s a sweet, chocolaty dream in a glass. Presented in 85% recycled bottles with unique, reusable closures. Eco-friendly, from design to debut. Stand out from the ordinary, with the world’s first Eco-Friendly Flavored Vodka Series. For all your 360 updates, follow us at:

www.facebook.com/360vodka

www.twitter.com/grahamkimura

Vodka360.com

This gravy train is covered in honey. The world’s #1 selling premium whiskey brings you an authentic recipe of Jack Daniel’s Tennessee Whiskey and Honey Liqueur.

Introducing Jack Daniel’s Tennessee Honey Come visit us at www.jdtnhoney.com or find us on

Drink Responsibly JACK DANIEL’S and TENNESSEE HONEY are trademarks owned by Jack Daniel’s Properties, Inc. ©2011 JACK DANIEL’S. WHISKEY SPECIALTY, 35% ALC./VOL. (70 PROOF). PRODUCED AND BOTTLED BY JACK DANIEL DISTILLERY, LYNCHBURG, TENN. (POP. 361), TENNESSEE, U.S.A.

M A G A Z I N E Celebrating our 32nd year

A MAJORITY-OWNED FEMALE CORPORATION

• Vol. 93, No. 1, SPRING 2011

our regular features 8

Creative Cocktails

Bargos

LiBARy

Jokes & Quotes

Cooking with Coco

Signature Cocktails

Great Gift Ideas

Baroscopes

26, 27, & 28

Service Bar

for Product Information

www.bartender.com

Last Call by Bob Schochet and Cartoon Caption Winner & Finalists

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by Madame Vena

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Publisher/Editor: Jaclyn Wilson Foley Founder: Raymond P. Foley Assistant to the Publisher/Editor: Lauren Saccone Art Director: Doug Swenson Art Seventy, Inc. (802) 334-6741 Executive Secretaries: Anne Loffredo Debbie Snader, Laura Larena Food Consultants: Alfred Mayer, Thomas Jannarone Humor Editor: Hymie Lipshitz Advertising Director: Jackie Foley (908)766-6006 • Fax: (908)766-6607 www.bartender.com e-mail: barmag@aol.com Facebook: Bartender Magazine Twitter: www.twitter.com/barmag Photography: Ryan Foley Intern: Michelle Milot Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Marvin Solomon, Rene Bardel, Egon Gronau, Joe McClure, James D. Zazzali, Dave Conroy, Phil Magnotti Chester Brandes, and over 103,000 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 593, Livingston, NJ 07039. Allow 6 weeks for change of address. When sending new address, give old address and please send clipping label from last issue to ensure prompt service. Postmaster: Send all address changes to BARTENDER®Magazine, P.O. Box 593, Livingston, NJ 07039. Copyright 2011, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

CREATIVECOCKTAILS Taken from Creative Books CUERVO MARGARITA

3 oz. light lemonade 1 oz. Jose Cuervo Especial Tequila 3/4 oz. lime juice 1/2 oz. orange liqueur lime wedge for garnish Shake well with ice. Strain into an ice-filled margarita glass, or serve straight up in a cocktail glass. Garnish with a lime wedge. From the book 'Skinny Cocktails' by Jaclyn Wilson Foley

CAIPIRINHA CARAMBA

3 pitted black cherries 2 lime quarters 1 oz. simple syrup 1 oz. cachaca 3 oz. champagne Combine the pitted cherries, lime quarters, and simple syrup in a cocktail shaker. Muddle the fruit until the juice has been extracted from the lime quarters and the cherries are pulped. Add the cachaca and ice. Shake vigorously and pour into a cocktail glass. Add more ice, if desired, and top off with the champagne. From the book '101 Champagne Cocktails' by Kim Haasarud

LOVE HOTEL

1 1/2 oz. Juhyo Special Shochu 2 1/2 oz. pink grapefruit juice 1 1/2 oz. rose wine lemon peel for garnish Mix shochu and grapefruit juice in a cocktail shaker with ice. Strain mixture into a chilled martini glass. Top with rose wine. Garnish with a lemon peel and serve. From the book 'Japanese Cocktails' by Yuri Kato

BARDSTOWN

2 oz. Rittenhouse 100-proof rye 1 oz. Laird's Applejack 1/2 oz. Cointreau dash orange bitters dash Angostura Bitters long orange twist, for garnish Stir all the ingredients with ice. Strain into a cocktail glass. Garnish with the orange twist. From the book 'Left Coast Libations' by Ted Munat with Michael Lazar

CACTUS BERRY

3 oz. Merlot 3 oz. white tequila 1 1/2 oz. Cointreau 1 oz. fresh lime juice 2 lime slices for garnish Fill a cocktail shaker halfway full with ice cubes. Add the Merlot, white tequila, Cointreau, and lime juice. Shake exceedingly well (as if you were shaking cactus thorns from your hands). Strain the mix into 2 cocktail glasses. Garnish with the lime slices and serve. From the book 'Wine Cocktails', by A.J. Rathbun 8

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BIG BANANA BOB'S MAD MONKEY MUD

1/2 oz. vodka 1/2 oz. banana liqueur 1/4 oz. Baileys Irish Cream 1/4 oz. Kahlua coffee liqueur 2 oz. ice milk or 1/2 scoop vanilla ice cream 1 banana, peeled and cut into halves lengthwise; reserve 1/2 for garnish squeeze of chocolate syrup In a blender, combine all ingredients and mix until smooth. Pour into a mug and garnish with remaining banana half. From the book 'The Cocktail Handbook' by Jesse Greenleaf & Amie Fujiwara

FOUR ROSES MANHATTAN

3/4 oz. sweet vermouth 2 1/2 oz. bourbon dash Angostura Bitters 2 or 3 ice cubes 1 Maraschino cherry 1 twist of orange peel Combine the vermouth, whiskey, bitters, and ice in a mixing glass. Stir gently. Don't bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils, but don't drop in. From the book 'Four Roses: The Return of a Whiskey Legend', by Al Young

FRESH TOMATO BLOODY MARY

6 cherry tomatoes 1 basil leaf pinch each of fresh oregano, salt, and ground black pepper dash each of Tabasco sauce and Worcestershire sauce juice of 1 lemon wedge 1 1/2 oz. citrus vodka (may substitute silver tequila) 1 oregano sprig In mixing glass, muddle 5 tomatoes, basil, oregano, salt, pepper, Tabasco sauce, Worcestershire sauce, and lemon juice. Add citrus vodka, add ice to tin. Shake well. Double-strain into cocktail glass using the strainer on the shaker while pouring contents through the sieve placed over the glass. Garnish with an oregano sprig speared through remaining cherry tomato. From the book, 'Market-Fresh Mixology: Cocktails For Every Season' by Bridget Albert with Mary Barranco

VALERIE'S APEROL ELIXIR

16 oz. bourbon 8 oz. sweet vermouth 8 oz. aperol ice cubes Pour the bourbon, vermouth, and Aperol into a large pitcher. Add some ice cubes and stir to combine. Fill old-fashioned glasses with more ice cubes and pour the mixture over the ice. Alternatively, if you have a large cocktail shaker, make it in that, and strain into cocktail glasses. Serves 8. From the book, Bourbon: 50 Rousing Recipes for a Classic American Spirit, by Fred Thompson

BLUE TOPAZ

1/2 oz. blue curacao 2 oz. Lillet Blanc 2 oz. sour mix Fill a cocktail shaker with ice. Add all the ingredients. Shake to chill, then strain into a pretty glass. From the book 'Caribbean Cocktails' by Jennifer Trainer Thompson

est b r u o y s u d Sen IPPED H W E L C A PINN ecipe and r WIN

! 0 0 0 , $10 To enter, contest entrant must log in to Facebook at Facebook.com/PinnacleVodkas and fill out the official contest entry form, including your favorite Pinnacle Whipped recipe.

Enter to win on FOR SMARTPHONES

For official rules please log in to Facebook.com/PinnacleVodkas (Contest ends July 31, 2011.)

PinnacleVodka.com ÂŠ2011 White Rock Distilleries, Inc. Produced and bottled by White Rock Distilleries, Inc., Lewiston, ME. 35% Alc./Vol. (70 Proof). PLEASE DRINK RESPONSIBLY.

WHAT’S 360 DOUBLE CHOCOLATE JALAPENO MARTINI 2 oz. 360 Double Chocolate 3 slices jalapeño In a shaker tin, muddle the jalapeño. Add ice and 360 Double Chocolate. Shake and strain. Garnish with a pinch of cayenne pepper. LIME DROP 1 oz. Jose Cuervo Tequila 1/2 oz. triple sec 1/2 oz. freshly squeezed lime juice Mix ingredients in a cocktail shaker with ice. Serve in a chilled shot glass. RED PASSION 2 oz. Barbancourt White Rum 1/8 oz. grenadine syrup 1 oz. lemon juice In a shaker filled with ice, add grenadine, lemon juice, and Rum White Barbancourt. Mix well and serve in a cocktail glass. THE BIG EASY 1 1/2 oz. Grande Absente 1 1/2 oz. bourbon water 1 sugar cube dash Angostura Bitters Fill an old fashioned glass (low ball) with ice. Pour in a shot of Grande Absente and top with water. But don’t drink. Let it sit. Separately in a shaker, mix 1 shot of Grande Absente, 2 shouts of bourbon, and top with water. Add 1 sugar cube and a dash of Angostura Bitters. Shake until cold. Empty the first glass. Then strain the shaker’s contents into the coated, cool glass. Lemon peel garnish is optional. 10

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NYLON POOL 1 1/2 oz. Angostura Reserva (White) Rum 3/4 oz. coconut liqueur 1 oz. Angostura Blue Curacao 1/2 oz. pineapple juice 1 dash Angostura Aromatic Bitters Place all ingredients into cocktail shaker. Add ice. Shake, then pour over into Collins glass filled with ice. Garnish with pineapple wedge and cherry flag. FIREFLY SPIKED PALMER 1 part Firefly Sweet Tea Vodka 1 part lemonade lemon twist In a tall glass over ice. FLY TRAP 1 part Firefly Sweet Tea Vodka 1 part Gran Gala Liqueur splash of sour mix splash of Sprite Mix in a tall glass over ice. CHOCOLATE COVERED PRETZEL 2 parts Pinnacle Whipped Chocolate 1 part Frangelico Served in a chilled martini glass and rimmed with salt.

HOT ORANGE STINGER 4 parts 4 Orange Premium Vodka 5 parts white creme de menthe Shake ingredients with ice. Strain into a sugar-rimmed margarita glass. GENTLEMAN’S AGREEMENT 1 oz. Gentleman Jack Rare Tennessee Whiskey 1/2 oz. orange liqueur 1/4 oz. sweet vermouth dash Angostura Bitters Shake ingredients with ice and strain into a Manhattan glass. Garnish with an orange peel. BBTINI 2 oz. Black Bottle Scotch 1/2 oz. St. Germain splash grenadine splash simple syrup Shake with ice. Strain and serve in a chilled martini glass. Garnish with 3 raspberries. JACK’S HONEY LEMONADE 1 oz. Jack Daniel’s Tennessee Honey 3/4 oz. Tuaca 1 oz. sour mix 4 oz. lemon-lime soda Combine ingredients in a tall glass over ice. Garnish with a cherry.

GRAPES OF RAP 1 oz. Bacardi® Arctic Grape™ Flavored Rum 1/4 oz. Grey Goose Fill with cola.

DUTCH CREAM 1 1/2 oz. KRU Vodka 2 oz. Tres Leches Triple Cream Liqueur Shaken, served over ice.

DIRTY NELLIE Mix equal parts: Carolans Irish Cream Frangelico Serve over ice. CORRALEJO TURBO 1 oz. Tequila Corralejo 1 oz. vodka 1 oz. pineapple juice Pour ingredients into a cocktail shaker with crushed ice. Shake well then pour into a tall glass. Serve immediately.

QUEEN BEE 1 oz. Fernet Branca 1 oz. Baffert’s Gin Pour over ice or serve as a shot. SPRING 2011

MINTY JULEP 1 oz. WIld Turkey Bourbon 1/2 oz. green creme de menthe Add splash of water and stir on the rocks. HUGS & XO 1 1/2 oz. Patron XO Cafe 1/2 oz. hazelnut liqueur 1/2 oz. Patron Citronge Shake. Serve on the rocks.

GRAPE GATSBY 2 1/2 oz. Bacardi® Arctic Grape™ Flavored Rum splash Martini & Rossi Dry Vermouth Stir. Serve in a frosted martini glass with two grapes as garnish.

THE TIRAMISU MARTINI 2 parts RumChata 1 part espresso vodka Shake with ice and strain into a martini glass. Sprinkle with shaved chocolate.

ISLAY PUNCH 2 1/2 oz. Black Bottle Scotch 1/4 oz. lime juice 1/2 oz. simple syrup 2 dashes Angostura Bitters 2 oz. water Serve over ice.

CHOPIN ‘N KIWI 2 oz. Chopin Vodka 3/4 oz. fresh squeezed lime juice 3/4 oz. simple syrup half a kiwi, peeled In a mixing glass muddle the kiwi until consistent. Add Chopin and other ingredients. Stir gently and pour into a rocks glass over crushed ice. Garnish with 3 kiwi wheels. SOBIESKI CYBER TRON 2 oz. Sobieski Cytron Vodka 1/8 oz. Marie Brizard Triple Sec 1/2 oz. cranberry juice Shake with ice and serve on the rocks. SPA SPRITZER 1 1/2 oz. Pearl Cucumber Vodka club soda fresh cucumber slices Serve all ingredients over ice. Top off with two thinly sliced pieces of cucumber.

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BARGOS

How Great is YOUR LOGO/NAME?

Where Are You Drinking?

Send to: BARTENDER® MAGAZINE P.O. BOX 158, Liberty Corner, NJ 07938 Email: barmag@aol.com • www.bartender.com

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GREAT BAR LOGO’S

SPRING 2011

Rheally Smooth!

Rated #1 Aged Rum – The New York Times What makes Rhum Barbancourt from Haiti so superior? Rather than using molasses, Rhum Barbancourt is made directly from locally grown sugar cane. The 100% pure sugar cane juice is distilled twice in pot stills and then barrel aged in French oak barrels. One taste and you’ll understand why Rhum Barbancourt has been honored with awards and accolades for over a century. There are five Rhum Barbancourt brands to choose from: Estate Reserve aged 15 years, Réserve Spéciale aged 8 years, Three Star aged 4 years, White and Pango Rhum, a blend of aged dark rum with pineapple, mango and a secret Haitian Spice.

www.barbancourt.net

LIBARY

The Ultimate Little Martini Book By Ray Foley Published by Sourcebooks $11.99 Bartenders don't rely on just anyone to create the most classic American drink. They turn to BARTENDER® Magazine, published by thirty-two year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now you can get your martinis straight from the top - from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you'll ever need.

X-RATED DRINKS By Ray Foley Published by Sourcebooks $10.95

The FourSeasons Book of Cocktails By Fred DuBose with Bartenders Greg Connolly, Charles Corpin, and John Varriano Published by Stirling Innovation $17.95 Tips, Techniques, and More than 1,000 Recipes from New York's Landmark Restaurant In THE FOUR SEASONS BOOK OF COCKTAILS, author Fred DuBose and virtuoso have over half a century of bartending experience, invite readers to try their hand at duplicating the restaurant's delectable creations.

Take a walk on the wild side with X-RATED DRINKS - sure to heat up any party, date, or right at home. With more than 250 recipes for the adventurous, young, and youngat-heart, you'll have a blast with these sultry concoctions. Featuring recipes from America's best bartenders, the readers of BARTENDER® Magazine and www.bartender.com, this book contains the best X-rated drinks served anywhere.

THE ULTIMATE LITTLE SHOOTER BOOK By Ray Foley Published by Sourcebooks $11.99

Offering everyone a chance to get behind the bar, with THE FOUR SEASONS BOOK OF COCKTAILS readers will be able to enjoy all the unique and imaginative drinks and snacks from one of Manhattan's greatest hotspots without ever leaving home.

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Bartender's don't rely on just anyone to create shots and shooters. They turn to BARTENDER® Magazine, published by thirty-two-year industry verteran Ray Foley, trusted by more that 150.000 barkeeps. Now you can get your quick sips straight from the top - from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only shooter book you'll ever need. SPRING 2011

Two Southern Gentlemen. One Original Idea. a manager at a local liquor distributor and a native of Honey Island Swamp, Louisiana. “You make some nice Southern wine,” Scott told Jim. “Now let’s make some Southern spirit.” That got the ball rolling. Both fiercely proud of their Southern roots, they were committed to making a product that represented what the South was all about.

othing is better on a hot, lazy summer day than sittin’ on the front porch, sippin’ a glass of sweet tea. Jim Irvin and Scott Newitt couldn’t agree more—as long as it’s sweet tea with a kick. Jim and Scott are the creators

“It doesn’t get more Southern than sweet tea,” said Scott. “As soon as we started talking about it, we knew this was a huge idea!” They also knew that it called for an equally inspired name. Scott recalled capturing fireflies in mason jars on hot summer evenings and always felt like they were magical creatures. The idea for Firefly Sweet Tea Vodka was born. Jim is in charge of what goes in the bottle. You’ll taste Jim’s commitment to handcrafted perfection in every sip. Scott,

“It doesn’t get more Southern than sweet tea.” of Firefly Sweet Tea Vodka, a Southern spirit that was so unique and tasty, it became an overnight sensation. Their passion for the South and all that makes it unique, and love for the business of making and selling wines and spirits are what brought Jim and Scott together in the first place. Jim moved to South Carolina’s Wadmalaw Island in 2000 and planted 2,700 muscadine grape vines to produce South Carolina wine. Jim was working every angle of the business—planting the vines, harvesting the grapes, even selling the wine, which is how he met Scott,

Please drink Firefly responsibly.

also known as “The Firefly Guy”, is responsible for sales and marketing. Neither one had any idea how overwhelming the response to Firefly Vodka would be. To keep up with the momentum they’ve created additional flavors, a ready-to-drink line, and another “original” – the first Skinny Tea Vodka. “It’s great to see folks from all over embracing this Southern spirit,” said Jim. “We couldn’t be more pleased with the reviews. Y’all keep drinking it and we’ll keep making it!” Firefly Distillery, Wadmalaw Island, S.C.

This Ain’t Your Grandma’s Sweet Tea ™

1937

Special thanks to: Egon Gronau who gave 16

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e this to me from his great collection. SPRING 2011

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& "Never offer a drink without a smile." - Pichin

From David Wondrich in the March Esquire 2011, Reviewing Ancient Age 10 Star, a 90-proof whiskey that's six years old, for a mere $13.

"It's clean and sharp and minty and it laughs at ice."

"No, No, I distinctly said give me a drink that's hot! ...not a HOT drink".

"He who doesn't risk never gets to drink champagne." - Russian Proverb

Discovering too late that a watermelon spiked with vodka had accidentally been served to a luncheon meeting of local ministers, the restaurant's owner waited nervously for the cleric's reaction. "Quick, man," he whispered to his waiter, "what did they say?" "Nothing," said the waiter. "They were all too busy slipping the seeds into their pockets.

McGee was in the hospital following an auto accident. For three days he had been unconscious, hovering between life and death. One day, the nurse ran excitedly into the doctor's office. "Doctor, doctor, I think McGee is regaining consciousness at last. He just tried to blow foam off his medicine."

IRISH LOVE SONG:

"I'll take you home again, Kathleen, 'cause the martinis have turned you green."

"I am willing to taste any drink once." - James Branch Cabell (1879-1958) US novelist, writer

Father Callahan was at a pitch of fervor in his sermon on drinking. "What could be worse than drink?" he boomed. "Thirst!" shouted a loud voice from the rear. 18

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"When you stop drinking, you have to deal with this marvelous personality that started you drinking in the first place." - Jimmy Breslin (1930) US talk show host, columnist, journalist

Grande Absente Liqueur, 69% alc/vol (138 proof), Grande Absente, Absinthe Originale and Grande Absente logo are trademarks owned by Absente LLC. Imported from France by Crillon Importers Ltd., Paramus, NJ 07652 ÂŠ2011

Grande Absente, Absinthe Originale is now made legally, recalling one of the original recipes from 1860. Grande Absente is still handcrafted in the south of France with the highest quality spirits and select botanicals, including the legendary botanical, Wormwood, aka Artemisia Absinthium. Grande Absente is 138 proof and the taste is out of this world. Find us on @ facebook.com/greenmvmt

grandeabsente.com

COOKING WITH

COCO

COCONUT-LIME W PEAS CHICKEN & SNO

FROZEN PIÑA COLADA TORTE 1/2 cup 7 oz. pkg. 1/4 cup 14 oz. can 1/4 cup 20 oz. can 2 cups

COCO LOPEZ® REAL CREAM OF COCONUT coconut, toasted butter, melted sweetened condensed milk light rum crushed pineapple, well drained whipping cream, whipped Maraschino cherries (optional)

In a small bowl, combine 2 cups toasted coconut and butter. Press firmly on bottom of 9 inch springform pan. Chill. In large bowl, combine sweetened condensed milk, COCO LOPEZ® REAL CREAM OF COCONUT, and rum. Stir in 1 cup pineapple. Fold in whipped cream. Pour half the mixture into prepared pan and sprinkle with 1/2 cup toasted coconut. Top with remaining sweetened condensed milk mixture. Freeze 6 hours or until firm. Remove side of pan. Cut torte into 12 servings. To serve, garnish each portion with remaining toasted coconut and pineapple and maraschino cherries, if desired. Return ungarnished torte to freezer.

1 cup 1/4 cup 2 tbsp. 1/2 tsp. 8 oz. 4 cups 1 cup 1 cup 3 tbsp. 2 tbsp.

L CREAM OF es. Whisk COCO LOPEZ® REA ss baking Preheat oven to 400 degre gla ch and salt in an 8-by-8-in aside. COCONUT, lime juice, sugar Set wl. bo e dressing to a larg about 20 , dish. Transfer 1/4 cup of the gh ou thr ked coo h. Bake until ion to the Place chicken in baking dis on ge, snow peas, cilantro, and minutes. Add lettuce, cabba to coat. Divide between two plates. Toss large bowl with dressing. g board and thinly slice. tin cut a to n cke chi er Transf Arrange chicken slices on top of salads. Drizzle 1 tbsp. of coconut cooking liquid over each of the salads. Serves two.

FRUIT SALAD 1 cup 2 - 8 oz. cup 1/2 cup

COCO LOPEZ® REAL CREAM OF COCONUT yogurt, any flavor pecan pieces

Mix ingredients together and pour over fresh fruit (watermelon balls, strawberries, grapes, honeydew melon balls, cantaloupe balls, whatever is in season, or your favorite fruit).

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M OF COCONUT COCO LOPEZ® REAL CREA lime juice brown sugar salt chicken tenders shredded romaine lettuce red shredded cabbage sliced snow peas minced fresh cilantro minced red onion

With Coco Lopez® Real Cream of Coconut or Coco Lopez® Lite with 40% less fat.

Check out our Premium Quality, Excellent Value Coco Lopez Cocktail Mixes ...”FRAPPE COLLECTION”

COCO LOPEZ, INC. MIRIMAR, FL 33027 954 • 450 • 3100

www.cocolopez.com

SIGNATURE COCKTAILS MANGOTINI

4 Orange Vodka Mango Juice Orange Juice Club Soda Wolfgang Puck American Grille Borgata Hotel Casino & Spa Atlantic City, NJ

PASSIONTINI

Grey Goose Vodka Chambord Pineapple Juice Yolo Ft. Lauderdale, FL

THE TOASTED MARSHMALLOW

Premium Vanilla Vodka

Butterscotch Liqueur Frangelico Bailey's Irish Cream Topped with a flaming marshmallow. The Bigfoot Lodge Los Angeles, CA

WHISPER OF SPRING Ciroc Vodka June Espirt Liqueur Lillet splash simple syrup Ruben Woolcott Danny McGill uproot Warren, NJ

MISSIONARY

2 oz. Angostura 5 Year Old 1/2 oz. Benedictine splash lime juice 1/4 oz. cane syrup dash Angostura Bitters Shake all ingredients with ice. Strain into a cocktail glass. Garnish with a parroted lime wedge. Adam Webb, former bartender at Brandy Library, New York, NY

PINEAPPLE EXPRESS 1 1/2 oz. Absolut Vanilla Vodka 1/2 oz. Finamore Lemoncello dash fresh lemon juice 2 oz. pineapple juice Combine ingredients over ice. Shake and strain into chilled martini glass. Tim O'Brien Salty's Seafood Grills Seattle, WA

THE BLUE OWL Plymouth Gin Maraschino Liqueur Creme de Violette Fresh Lemon Juice Shaken up with Maraschino Liqueur macerated cherries. Served up. Blue Owl Cocktail Room New York, NY

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TUSCAN PEACH TEA

Absolut Peach Vodka

fresh brewed orange pekoe tea fresh lemon juice ginger infused simple syrup house made ginger peach puree ginger lemon sugar infusion (for exterior of the glass) Todd English's Tuscany at Mohegan Sun Uncasville, CT

SPRING

GREAT GIFTS FOR * all books are also available at your local bookstore.

t ULTIMATE LITTLE MARTINI BOOK Over 1,000 martini drinks $11.99 plus shipping BEST IRISH DRINKS u all about Irish facts, history, and over 300 cocktails. Perfect for every Irishman and those who want to be $10.95 plus shipping

t ULTIMATE LITTLE SHOOTER BOOK Over 1,000 shooters $11.00 plus shipping

p TEN BEST REASONS FOR BEING A BARTENDER T-SHIRT Small to XLarge: $20.00 plus shipping XXLarge XXXLarge: $25.00 plus shipping

X-RATED DRINKS u 250 of the hottest drinks $10.95 plus shipping

t ThE ONE aNd ONLy “BEARTENDER”

The Softest Bear Ever 12"tall

$20.00 plus shipping

t BARTENDER MAGAZINE'S ULTIMATE BARTENDER'S GUIDE More than 1,300 drinks from the world's best bartenders $19.95 plus shipping ®

BARTENDER HOODED SWEATSHIRT u Small to XLarge: $30.00 plus shipping XXLarge XXXLarge: $35.00 plus shipping

GIRLS NIGHT OUT u Over 1,000 cocktails for the ladies $10.95 plus shipping BARTENDING u FOR DUMMIES a reference for the rest of us. The best for the beginner and the pro. $16.99 plus shipping

4th Edition

t SKINNY COCKTAILS More than 250 Tasty Low-Cal Cocktail Options $6.99 plus shipping Credit card orders phone: 1-800-46-DRINK (9:00am-9:00pm M-F, EST only.) Or send check or money order to: BaRteNDeR® P.O. Box 158, Liberty Corner, NJ 07938 www.bartender.com

or barmag@aol.com. We aCCePt tHe FOLLOWING CaRDS: (Extra shipping fee will be charged for Canadian & foreign customers).

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SPRING 2011

BAROSCOPES by Madame Vena

CAPRICORN December 22 – January 20 This spring you won't be seeing things as clearly as you should. It's all the darn snow, clouding your sight. See through it all while sipping a TRINIDAD LIBRE. TRINIDAD LIBRE 2 oz. ANGOSTURA RESERVA dash vanilla syrup diet cola 2 lime wedges Build in a rocks glass over cubed ice. Squeeze 1 wedge of lime into the drink and place the other on the glass rim. AQUARIUS January 21 – February 19 You'll need to get a grip on your ﬁnances this spring. The good news is your magnetic way will charm the garnish off your cocktail! Smile while sipping an APPLE & GINGER MOJITO. APPLE & GINGER MOJITO 2 oz. ANGOSTURA 5 YEAR OLD 10 mint leaves 1/2 oz. lime juice 1/2 oz. sugar syrup 1 oz. apple juice ginger beer Place all ingredients (apart from the ginger beer and apple juice) in a tall glass. Press the mint gently to extract ﬂavor. Add the apple juice and crushed ice. Gently churn the drink and top up with ginger beer. Garnish with fresh mint sprig and apple fan. PISCES February 20 – March 20 Your personal life this spring will be marvelous! Oh, good for you! Make new plans, set your sights higher. Try to keep your feet on the ground while sipping a NEW FASHIONED. NEW FASHIONED 2 oz. ANGOSTURA 7 YEAR OLD 1 tsp. sugar syrup 4 dashes each Angostura Aromatic Bitters & Angostura Orange Bitters Place sugar syrup and all bitters in the bottom of a rocks glass. Add cubed ice and then pour over ANGOSTURA 7 YEAR OLD. Stir. Serve with teaspoon still in glass. Garnish with lemon peel. ARIES March 21 – April 20 Don't make any major moves this spring. And be sure to dot all your i's and cross all your t's! It's all in the details, darling. Contemplate while enjoying a PETER'S PAINKILLER. PETER'S PAINKILLER 1 1/2 oz. ANGOSTURA 7 YEAR OLD 1 oz. Coco Lopez® Real Cream of Coconut 2 oz. pineapple juice 1 oz. cranberry juice Shake over ice. TAURUS April 21 – May 21 This spring, pay attention to your health. It's important at any age! Get out and meet new people. Get excited while sipping a CALYPSO MOJITO. CALYPSO MOJITO (Basil & Strawberry) 2 oz. ANGOSTURA RESERVA 2 fresh strawberries 6 basil leaves 1 oz. simple syrup 1 oz. club soda Muddle strawberry and basil in a glass with simple syrup. Add ANGOSTURA rum, club soda, ice. Stir well. Garnish with basil.

GEMINI May 22 – June Focus on your worth this spring. It's time for you to be in the spotlight. Get a pair of shades and smile while enjoying THE "HOT BUTTERFLY". THE "HOT BUTTERFLY" (Hot Buttered Rum) 1 1/2 oz. ANGOSTURA 5 YEAR OLD 1 tsp. brown sugar 1 pat butter 1 dash cinnamon or cinnamon stick, allspice, nutmeg 1/4 oz. vanilla extract 3 oz. hot water Combine sugar, butter, spice. Add ANGOSTURA RUM and top off with hot water. Stir and add nutmeg on top. CANCER June 22 – July 22 If you have the chance to travel - go for it. Your love life will be afforded the opportunity to mend fences. Get your "tools" ready while sipping a BLUE BUTTERFLY. BLUE BUTTERFLY 2 oz. ANGOSTURA RESERVA 1/2 oz. blue curacao Shake. Serve in a martini glass with a lime wedge garnish.

ANGOSTURA RUM

LEO July 23 – August 23 Someone you love wants you closer! Oh la la! Get the breath mint and start the party! Celebrate while enjoying a BUTTERFLIES R FREE. BUTTERFLIES R FREE 2 oz. ANGOSTURA RESERVA 1/2 oz. triple sec Shake. Serve over ice. VIRGO August 24 – September 23 Start a fresh relationship with your signiﬁcant other. Get over all the old stuff. Let it go! Feel relieved while sipping a BOSTON BREEZE. BOSTON BREEZE 1 1/4 oz. ANGOSTURA 5 YEAR OLD 1 oz. Coco Lopez® Real Cream of Coconut 3 oz. cranberry juice cocktail Blend with crushed ice. LIBRA September 24 – October 23 Work is going in a fabulous direction for you this spring. Your relationship angle may end up in you giving in if you want to keep the peace. Stay calm while enjoying a BOSTON SIDECAR. BOSTON SIDECAR 3/4 oz. ANGOSTURA RESERVA 3/4 oz. brandy 3/4 oz. triple sec juice of 1/2 lime Shake with ice and strain into a cocktail glass.

the Jewel of the Caribbean

SCORPIO October 24 – November 22 Work is problematic this spring. But don't worry, your home life will make up for it. Whistle a happy tune while sipping a BUSHWHACKER. BUSHWHACKER 1/2 oz. ANGOSTURA 5 YEAR OLD 2 oz. Coco Lopez® Real Cream of Coconut 1 oz. coffee-ﬂavored liqueur 1/2 oz. dark creme de cacao 2 oz. half and half Blend with 1 cup ice until smooth. SAGITTARIUS November 23 – December 21 Things start going your way this Spring. No matter what, don't throw away your plans. Stick with it! The pay-off is around the corner. Sing from the mountain tops while enjoying a GOLDEN BUTTERFLY. GOLDEN BUTTERFLY 2 oz. ANGOSTURA RESERVA 3 oz. orange juice 1/4 oz. Galliano Combine in a tall glass. Top with Galliano. SPRING 2011

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SPRING 2011

Best Regards, Alan Hoffman • Owner, Stage Door Casino, Las Vegas, NV

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LASTWORD S

hank you to Angostura Bitters and Angostura Rums for the great time at the 2011 Angostura Global Cocktail Challenge. Special thanks to Wayne Yip Choy, Dave Rotunno, Peter Schwartz, Giselle Laronde-West, and Cherisse Subero. Jackie and I had a carnival blast! The overall winner was Andy Griffiths of Australia. The United States winner was Michael Schaus, bartender at the Bellagio in Las Vegas. HOW SWEET IT IS (Michael's winning recipe) 1 1/4 oz. 3/4 oz. 1/4 oz. 6 6 2

Be sure to check out:

Wild Turkey American Honey lemon juice creme de cassis raspberries dashes Angostura Aromatic Bitters pieces ginger (small slivers)

Muddle raspberries, ginger, and Angostura Aromatic Bitters in a mixing cup, then add remaining ingredients and shake hard for 10-15 seconds. Strain into pre-chilled cocktail glass. Garnish with 3 raspberries on a pick and a mint sprig.

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Have a great Spring! If you need anything or have any suggestions, please Email me at barmag@aol.com. It's your BARTENDER速 Magazine!

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THE ART OF

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Last Call Last Call Last Call THE WINNING CAPTION

THE FINALISTS – RUNNERS UP –

• "Hey guys, it's Santa. He says this is not what he meant when he said get the sleigh and elves loaded." - darrel Littleworth • "Hey, there's a guy named Claus on the phone, and he wants to know which one of you guys stole his keys to the sled." Jr32PACKEr • "Your boss says if you don't get back now you'll be on that plane to the Island of Misfit Toys faster than you can say, 'Ho ho ho.' - Bob Truscott, Lk Hopatcong, NJ • "rudolph wants to know what time to pick you guys up." - Karen del, Bethelehem, PA • and THANK YOU to the 338 others who entered. Try this Issue’s contest! 32

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"That was Santa; he knows about the union meeting" - Lisa Brugger, Bethlehem, PA

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