ESTAB.1979
®
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • WINTER 2011
It’s been a long time since a truly new, mixable white spirit has been introduced to the market. A spirit that on its own is complex and flavorful and when mixed, creates a whole new category of cocktails.
Introducing Pisco Portón.™ If you know Pisco, you’ll be quick to observe that Portón™ is unlike any Pisco you have ever tried before. From Hacienda La Caravedo, the oldest distillery in all of the Americas, Pisco Portón is a product of instantly recognizable pedigree and provenance. Distilled to proof, it is by
INTRODUCING
SOMETHING NEW
THAT ACTUALLY
ISNEW
all measures a truly handcrafted, artisanal spirit. Join us in bringing something new and exciting to a marketplace that is waiting for it.
www.piscoporton.com
Please Drink Responsibly. Imported by Pisco Portón, Manhasset, NY. 43% alc/vol. © 2011
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C e l ebrating our 32nd year THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
• Vol. 93, No. 3, WINTER 2011
feature stories 16 &17
16 & 17 Wacky Wecipes
24 & 25
24 & 25 Boosting Business Through Facebook and Twitter by James Careless
30 The Art of LeRoy Neiman Cover Artist: Tim Williams E-Mail:twillillustration@mindspring.com
30 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. WINTER 2011
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twitter.com/barmag bartendermagazine.wordpress.com BARTENDER MAGAZINE
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C e lebrating our 32nd year
A MAJORITY-OWNED FEMALE CORPORATION
• Vol. 93, No. 3, WINTER 2011
our regular features 4 Editorial 6 Creative Cocktails
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8 Signature Cocktails 10 & 11 LiBARy 12 Bargos 11
14 Shooters 18 bartender.com 20 Jokes & Quotes
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21 Cocktailright 22 Cooking with Coco 22
27 Baroscopes by Madame Vena 28 & 29 Service Bar
for Product Information
31 Great Gifts for Bartenders 27
32 Last Call
by Bob Schochet and Cartoon Caption Winner & Finalists
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BARTENDER MAGAZINE
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WINTER 2011
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 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: twitter.com/barmag
Blog:
bartendermagazine.wordpress.com Photography: Ryan Foley Intern: Katharine Christopher Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Marvin Solomon, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 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 to ensure prompt service. Postmaster: Send all address changes to BARTENDER®Magazine, P.O. Box 593, Livingston, NJ 07039. Copyright 2011/2012, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.
Want to have a great year? Add a few centuries of excellence.
·· Make History ®
2011 Moët Hennessy USA Inc., New York, NY. Moët Hennessy USA encourages responsible drinking.
mhusa.com
BARTENDER
b a r t e n d e r . c o m
EDITORIAL Happy 2012!
2011 is gone but not forgotten. Here is a partial list of our BARTENDER Survey Answers by over 546 bartenders and viewers of www.bartender.com. 1. Years A Bartender:
23% 22.22% 17.99% 36.79%
6. Gender: 2 to 5 years 15 years or more 5 to 9 years All other
2. Sells the most of:
17.51% 15.25% 6.97% 6.21% 44.09%
vodka domestic beer rum imported beer other
7. What is your favorite absinthe?
21.81% 11.70% 7.98% 58.60%
3. Favorite Cordial Line: 55.03% 9.53% 9.52% 25.92%
DeKuyper Marie Brizard Bols all others
8. Favorite Beer:
17.52% Bud Light 7.30% Guinness/Budweiser (tie) 66.42% Other
4. Which magazines do you read?
53.55% 18.44% 10.99% 17.02%
BARTENDER速 Nightclub & Bar Food Arts all other
9. Favorite Gin:
32.28% 20.63% 7.41% 39.68%
Bombay Sapphire Tanqueray Beefeater all others
5. What do you want to be called?
69.31% 7.94% 5.29% 17.47%
Bartender mixologist Hey you (funny) whatever
10. Favorite Tequila:
38.10% 15.81% 13.76% 32.27%
Patron Jose Cuervo Don Julio all others
Grande Absente Lucid Absinthe Ordinaire all others
For the complete survey, go to www.bartender.com and click on 'Survey.' Enjoy Wacky Wecipes for a couple of laughs and Books by Bartenders. If you are a bartender and wrote a book but cannot afford a public relations team, send it to me - only bartenders who wrote a book. Also, send any jokes, cocktail recipes, shooters, etc. We are always glad to hear from you! Check us out on bartender.com. Have a great year! Wishing you and yours a happy and healthy 2012. Ray & Jackie Foley
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53.44% Male 46.56% Female
BARTENDER MAGAZINE
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WINTER 2011
CREATIVE COCKTAILS FRENCH CAIPI
CHILI-SPIKED MEXICAN HOT CHOCOLATE
1 1/2 oz. Leblon Cachaca 1 1/2 oz. grapefruit juice 3/4 oz. St. Germain soda
Combine Leblon Cachaca, St. Germain, and grapefruit juice in a shaker. Add ice. Shake well and pour into a rocks glass. Stir in soda. Garnish with a grapefruit slice. Leblon USA Manhasset, NY
Patron Anejo Patron XO Cafe chocolate abuelita housemade ancho chili marshmallow whipped cream
FOUR at Yotel New York, NY
OXLEY R.A.F. - ROYAL AIR FORCE THE BOSS 1 part Harvey's Bristol Cream 2 parts Canadian Club 6 Year Old 2 dashes orange bitters
Shake ingredients with ice. Strain over fresh ice into a lowball glass. Garnish with maraschino cherry.
Combine all ingredients into a cocktail shaker. Shake and double strain into a coupe or martini glass. Garnish with a small sprig of fresh lavender.
Boardwalk Empire-Themed Cocktails Atlantic City, NJ
Jamie Evans, OXLEY Brand Ambassador
OXLEY Gin Monin Lavendar Syrup lemon juice Luxardo Maraschino lavender bitters
2 oz. Three Olives Cake Vodka 4 oz. pineapple juice
Shake and strain into rocks glass. Top with whipped cream. Add a dash of grenadine on top of whipped cream Andrea Deva's Tustin, CA
1 3/4 oz. Ultimat Vodka 1 1/2 oz. apple cider 1/4 oz. ginger liqueur splash Velvet Falernum
Combine all ingredients in a shaker. Shake well and pour into a cocktail glass. Patron Spirits Southlake, TX
SWEET SEDUCTION PINK PASSION
2 parts 1 part 1 part
Pisco Porton pomegranate juice tangerine juice sugar to taste
Combine ingredients in a shaker with ice. Shake well and strain into a martini glass. Garnish with pomegranate seeds. Alison Britani Evins Communications New York, NY
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ULTIMAT VODKA'S APPLE CIDER MARTINI
PINEAPPLE UPSIDE DOWN CAKE
1 1/2 parts 3/4 parts 3/4 parts 1/4 part 2 dashes
2 parts 1 part 10 fresh
Maker's 46 Bourbon Thatcher's Organic Artisan Elderflower Liqueur blueberries
Muddle the elderflower liqueur and blueberries together in a glass. Add ice and the Maker's 46 Bourbon. Shake vigorously for 10 seconds. Strain into a chilled martini glass. Hansa Bergwall Evins Communications New York, NY
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SIGNATURE COCKTAILS ST. ELMO'S FIRE MOULIN ROUGE SKYY Berry Vodka (fresh raspberries fused with simple syrup and SKYY Berry Vodka fused at least 24 hours in refrigerator) splash of Cointreau splash of lime juice (fresh is better!) splash of cranberry juice Shaken with ice and served up in a large martini glass with a fresh raspberry in the bottom. Kathryn Mayorga Hotel Sofitel Redwood City, CA
CIRCUS PEANUT
Equal Parts: Pinnacle Whipped Vodka 99 Bananas French vanilla creamer dash of grenadine for color Chill, shake, serve. Eric Sisson Pints Bar & Grill Harrisburg, PA
FIRE BREATHING DRAGON
2 oz. mango infused vodka 1/2 oz. jalapeno infused vodka 3 1/2 oz. mango nectar To Make Mango Infused Vodka: 1 bottle premium vodka (can be mango flavored, for added taste), 1/4 lb. dried mango. Mix ingredients and let sit in refrigerator for two weeks. To Make Jalapeno Infused Vodka: 1 bottle premium vodka, 8 fresh jalapenos, sliced. Mix ingredients and let sit in refrigerator for two weeks. Add all ingredients in a shaker full of ice, shake thoroughly and strain. Garnish with dried red pepper and orchid. Adrian Najara Doraku Miami Beach, FL
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1 1/2 shots vodka Fill a 16 oz. glass with ice. Fill with cranberry juice. Top with Midori. Dash of Rose's Lime Juice. Typhoon Los Angeles, CA
TWENTY-THREE SKIDOO Four Roses Single Barrel Bourbon cherry digestif rich demerara Angostura & orange bitters Teardrop Cocktail Lounge Portland, OR
POINTE MARTINI 1 1/2 oz. St. Germain 1 1/2 oz. Southern Comfort 2 oz. pineapple juice 1/4 oz. fresh lime juice splash sour mix Shake with ice, served in a martini glass with a leaf of mint. Marco Torres-Lopez The Pointe at Port Liberte Jersey City, NJ
COFFEE COOLER Patron XO Cafe Kahlua Bailey's Irish Cream iced coffee Joe's American Bar & Grill The Mall At Short Hills Short Hills, NJ
ST. HENDRICKS COOLER 1 1/2 oz. Hendricks Gin 3/4 oz. St. Germain 1/2 oz. fresh lemon juice 1/2 oz. simple syrup Muddle 3 medium-sized strawberries, 2 slices of cucumber, and fresh basil. Shake and double strain into chilled cocktail glass. Garnish with strawberry slice and basil. Chastity Bridge Bar Chicago, IL
[
] MAGAZINE [
FROM THE STADIUM TO THE STICK!
BARTENDER
速
gives new meaning to Football Signals from the ref.
WINTER 2011
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23" x 29" POSTER $15.00 plus $5.00 shipping
]
BARTENDER MAGAZINE
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LIBARY BOOKS BY BARTENDERS
ARTISANAL COCKTAILS By Scott Beattie Ten Speed Press • Emeryville, CA www.tenspeed.com $24.95
NORTHSTAR COCKTAILS
By Johnny Michaels & the North Star Bartenders' Guild Minnesota Historical Society Press • St. Paul, MN www.mhspress.org $19.95 From signature cocktails such as the Handsome Devil with bourbon, Benedictine, Frangelico, and spicy bitters, to the Chloroform Kiss with citrus vodka, gin, yellow chartreuse, lemon, and cava, to high-end, nonalcoholic beverages and party punches tasty enough for anyone to enjoy, Michaels and the North Star Bartenders' Guild's recipes will help you not only learn the art of cocktails for entertaining and relaxing at home, but also gain an appreciation for the unique originals, modern flavors, and sublime classics you enjoy on your next night out on the town. All author royalties earned from the sale of the book will be donated to SPCA International, an organization committed to advancing the safety and well-being of animals. (www.spcai.org) Johnny Michaels is bar manager for La Belle Vie and partner in the cocktail design company Proof Drink Design.
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WINTER 2011
In Artisanal Cocktails, Scott Beattie reveals his intense attention to detail with a collection of 50 visually stunning and exceptionally tasty drinks made with top-shelf spirits, fresh-squeezed juices, and just-picked herbs and edible flowers. In such creatively named recipes as Meyer Beautiful (My, You're Beautiful), Hot Indian Date, and Rhubarbarella, Scott combines flavors and aesthetic appeal as meticulously as a chef. Even simple cocktails like the Classic Margarita, Frankfort Manhattan, and Mint Julep benefit from Scott's impeccable techniques.
THIS GIRL WALKS INTO
A BAR
By Jordan Catapano & Jocelyn Dunn Muhlbach Milk Soup Books www.thisgirlwalksintoabar.com $14.99 Inside you'll find 100 study-ready flashcards for today's drink recipes (not your father's), strategies on how to break into a career in bartending, resume and interview techniques, guidelines for measuring and free-pouring, bar etiquette for dating, top secret tips from real bartenders, home party planning steps and shopping lists, tips for mixology, and much, much more!
THE COCKTAIL HANDBOOK
Cold Drinks from Hawai'i's Hottest Bartenders By Jesse Greenleaf & Amie Fujiwara Watermark Publishing www.bookshawaii.net $15.95 Nationally recognized Waikiki bartenders Jesse Greenleaf and Amie Fujiwara (Food Network, Travel Channel) and 20 other island "startenders" share more than 80 great drink recipes, plus inside tips on bar etiquette and tools and techniques of the trade. From old classics made new to creative libations infused with island flavors, The Cocktail Handbook presents Hawai'i's coolest cocktails - shaken or stirred with a splash of aloha!
SPEAKEASY by Jason Kosmas & Dushan Zaric Ten Speed Press Emeryville, CA www.tenspeed.com $24.99
From aperitif to cordials, more than 80 imaginative libations that riff on the classics are showcased in this one-of-a-kind collection, and each one emphasizes fresh fruits and herbs, homemade syrups and infusions, and a careful balancing of flavors, with a focus on seasonality. All recipes come with entertaining stories about their origins along with helpful tasting notes and glassware recommendations. A richly detailed, informative guide to drink-making, Speakeasy allows readers to fully appreciate the art of mixology and teaches them how to master the perfect cocktail in order to create their own new libations. WINTER 2011
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BARGOS
Living the Wild Life!
How Great is YOUR LOGO/NAME? Send to: BARTENDER® MAGAZINE P.O. BOX 158, Liberty Corner, NJ 07938 Email: barmag@aol.com • www.bartender.com
• sel dor f Wo rrin ger Str. 142 402 Dus
FON 021 1-3 6 94 188 info @b utte rsh ake r.de
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GREAT BAR LOGO’S
WINTER 2011
We’ve Got Balls! Three, to be exact.
That’s more than our competitors have, and it’s just one reason why the Precision Pour ™ 3-ball liquor pour is unsurpassed in accuracy and ease of maintenance. The new wrap-around cork, innovative primer ring, and fool-proof bottom assembly are some of the other features that make Precision Pour ™ the finest liquor pour available. If you want to make your bar more profitable, look into Precision Pour ™ 3-ball liquor pours... the alternative to rising liquor prices and sagging liquor sales.
Remember, our competitors simply haven’t got enough balls! The only pour featuring patented 3-ball technology. Available in a wide variety of shot sizes and configurations. MADE IN USA
PRECISION POURS, INC.
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WEB
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SHOOTERS PUMPKIN PIE
SOBI SPIDER
3/4 oz. Baileys 3/4 oz. Kahlua 1/8 oz. Hot Damn 3/4 oz. whipped cream vodka Shake. Serve as a shot. Top with nutmeg.
2 oz. Sobieski Vodka 1/2 oz. Marie Brizard Cocoa Liqueur or Coffee Liqueur Shake. Serve as a shot.
89
1 oz. peppermint schnapps 1 oz. tequila Layer in a shot glass.
1 oz. Maker's Mark 46 1 oz. Licor 43 Shake with ice. Serve as a shot.
SOCO FIERY PEPPER SHOT 1 1/2 oz. SoCo Fiery Pepper Keep cold in the fridge until you're sure you're ready, then pour carefully into shot glass.
SOCO FIERY PEPPER VOLCANO SACRIFICE 1/2 oz. SoCo FIERY PEPPER 1/2 oz. orange juice 1/2 oz. cranberry juice Combine ingredients with ice in a shaker. Strain into a shot glass and make a wish to the Tiki gods.
PRETZEL SHOT Equal parts: Frangelico Pinnacle Whipped Lick salt off your hand and shoot the chilled shot.
HAMMERHEAD 1 1/2 oz. Sailor Jerry Beer of your choice Place Sailor Jerry in shot glass. Serve with beer in a highball glass.
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SILVER DEVIL
BANSHEE 1 oz. creme de banana 1/2 oz. white creme de cacao Shake with ice and strain into a shot glass.
IRISH STING 1 1/2 oz. Tullamore Dew Irish Whiskey 1/4 oz. DeKuyper White Creme de Menthe Shake. Serve as a shot. –From the book Girl's Night, by Jaclyn Wilson Foley
WAFFLE SHOT 1 part Bakon Vodka 1 part whipped cream vodka Serve in a shot glass. No need to chill.
MELLOW RUSSIAN 1 oz. Smirnoff Fluffed Marshmallow Flavored Vodka 1 oz. cream 1/2 oz. coffee liqueur Garnish with cocoa powder. Serve as a shot.
THERE WILL BE BLOOD 2 oz. Old Granddad Bonded Bourbon 3/4 oz. Godiva Original Liqueur 3/4 oz. blood orange juice Shake with ice and strain into a chilled coupe. Garnish with a flamed orange twist. John de Bary BROKEN DOWN GOLF CART 1 oz. vodka 1 oz. amaretto 1 oz. cranberry juice Shake with ice and strain into a shot glass.
BLOOD SHOT 1 part Iceberg Vodka 1 part peach schnapps 1 part Jagermeister 1 part cranberry juice Chill, shake, pour, shoot. TAO OF POOH 2 oz. Liquiteria Coconut Water 1 1/2 oz. 42 Below Manuka Honey Vodka 1/4 oz. Galliano L’Autentico 2 dashes The Bitter Truth Lemon Bitters Stir with ice and strain into a chilled coupe. Jim Meehan BLACK & BLUE BOMB 1 1/2 oz. Three-O Cherry Vodka 1/4 oz. black raspberry liqueur 1/4 oz. blue curacao Shake with ice and pour into a shot glass. RASPY VOICE 2 oz. Three-O Raspberry Vodka 4 oz. cranberry juice splash club soda Mix in a glass with ice and garnish with a lime wedge. BROKEN LAWN MOWER 1 1/2 oz. Sobieski Vodka 3 oz. chilled beef bouillon 2 dashes each Worcestershire sauce and Tabasco sauce 1 dash habanero sauce 1 oz. fresh orange juice 1/2 tsp. chipotle powder juice of 1/2 lime spicy salt (equal parts coarse salt, black pepper, chipotle or regular chile powder, and lime zest) Moisten rim of highball glass with lime. Roll outer lip in a saucer filled with the spicy salt mixture. Shake thoroughly, strain over ice into pre-rimmed highball glass. Garnish with a lime wedge and a pickled hot pepper. Tad Carducci THE LUNCH CART 1 1/2 oz. St. George Single Malt Whiskey 1 oz. lemon juice 1/2 oz. cinnamon vanilla syrup 1/2 oz. Aperol 1 dash Fee Brothers Whiskey Barrel Aged Bitters Shake ingredients with ice and strain into a coupe. Garnish with cherries. 16
BARTENDER MAGAZINE
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WINTER 2011
BURNT OUT BITCH 1/2 oz. vodka 1/2 oz. rum 1/2 oz. tequila 1/2 oz. triple sec orange juice Pour first four ingredients into a glass over ice and fill with orange juice. Shake. FRANKLY, MARY, I DON’T GIVE A CLAM 2 oz. SKYY Vodka 6 oz. Clamato 2 tsp. Frank’s Redhot Original Cayenne Pepper Sauce 1 tsp. fresh lemon juice 1/2 tsp. Worcestershire sauce BITTERSWEET STEVE ON THE ROCKS 1 oz. Sauza Tequila 1 oz. Jack Daniel’s Whiskey 1/2 oz. Jagermeister cran-grape juice Pour first three ingredients into a highball glass filled halfway with ice and fill with cran-grape juice. Stir. BLEEDING WEASEL 1/2 oz. tequila 1/2 oz. vodka 1/2 oz. rum 1/2 oz. gin 1/2 oz. triple sec 1/2 oz. brandy 1/2 oz. Malibu Rum 2 oz. beer (preferably Pilsner) 8 oz. orange juice 1/2 oz. Rose’s Lime Juice 1/8 oz. grenadine Mix well and serve over ice. Makes two 12-oz. cocktails. BOWL HUGGER 1 oz. white tequila 1 oz. gin 1 oz. rum 1 oz. Cointreau dash Rose’s Lime Juice Equal Parts: orange juice pineapple juice sweet and sour mix Build over ice in a large cup and stir.
BROKEN NOSE 1 oz. golden tequila 2 oz. grenadine 1 1/2 oz. advocaat lemonade to fill Pour first two ingredients into a highball glass and mix. Add advocaat, make sure it does not properly mix and remains phlegm-like. Fill with lemonade.
WET SPOT 1 oz. tequila 2 oz. Irish cream Serve in a rocks glass over ice. BIG BAMBOO LOVE SONG 2 oz. Whaler’s Rare Reserve Rum 1 oz. Whaler’s Great White Rum 1/2 oz. triple sec 1 oz. pineapple juice 1 oz. orange juice 1 oz. lime juice 3/4 oz. fruit juice Shake well with ice and pour into a Collins glass.
CANE TOAD 1 oz. tequila 1 oz. vodka 1/2 oz. cherry brandy 3 oz. soda water Pour first three ingredients into a 10-oz. glass and fill with soda water. COCKTAIL ON THE ATTACK! 2 parts tequila 1 part Cointreau 1 part dry vermouth 1 lime lime slice for garnish Pour first three ingredients into a cocktail mixer. Squeeze in the juice from a lime, and add crushed ice. Shake vigorously. Serve in a champagne glass and garnish with a slice of lime.
FLIRTING WITH THE SANDPIPER 1 1/2 oz. Puerto Rican light rum 1/2 oz. cherry brandy 3 oz. orange juice 2 dashes orange bitters Stir well. JONESTOWN COOL-AID 2 oz. RedRum 1/2 oz. pineapple juice 1/2 oz. cranberry juice Shake with ice. Serve as a cocktail or shots.
FLAMING DR. NO FLAME BUT HOT 1 shot gold tequila 1/8 oz. Tabasco 1 glass pilsner beer Pour the first two ingredients into a shot glass and immediately drop it inside the beer glass and serve as a shot. PISSED OFF JAPANESE MINNOW FARMER 1/4 oz. silver tequila 1/4 oz. vodka 1/4 oz. gin 1/4 oz. rum 1/4 oz. Chambord 1/4 oz. Midori 1/4 oz. sweet and sour mix Shake vigorously with ice and strain into a highball glass over ice. RABID DOG 3 oz. Tequila Rose 12 dashes Tabasco Green Pepper Sauce 1 cup ice jalapeno pepper for garnish Blend until creamy. Pour into 6 oz. margarita glass. Garnish with jalapeno pepper. SHAG PILE 2 oz. tequila 1 oz. rum 1 oz. vodka beer Shake 2 oz. tequila with ice. Add vodka and rum. Shake. Add this to a glass of beer. Then pour in the remaining tequila over the back of a spoon. SLOW COMFORTABLE SCREW UP AGAINST THE WALL MEXICAN STYLE 1/2 oz. Sauza Tequila 1/2 oz. sloe gin 1/2 oz. Southern Comfort 1/2 oz. Galliano orange juice to fill Build in a highball glass and fill with orange juice.
PROFESSOR & MARY ANNE 3/4 part Malibu Mango Rum 1/4 part Malibu Banana Rum 1/2 part pineapple juice Developed by Happy Endings, NY ZOMBIE HUT’S COME-ON-I-WANA-LEI-YA 2 parts Malibu Tropical Banana Rum 1/2 part Malibu Passion Fruit Rum splash pineapple juice Shake and strain into shot glasses. Developed by Zombie Hut, NYC SGROPPINO 1 oz. vodka 1 1/2 oz. lemon sorbet 2 oz. finely crushed ice Blend vodka, lemon sorbet, and ice for 20 seconds on high. Serve in a champagne flute. David Wondrich, Esquire database PICKLEBACK 1 1/2 oz. Jameson Irish Whiskey 1 oz. pickle juice Serve with a back of pickle juice. DOG’S NOSE 1/2 oz. London Dry Gin 1 pint ale Drop a shot glass of London Dry Gin into a pint of porter, pale ale, or bitter ale. David Wondrich, Esquire database
Compliments of BARTENDER® MAGAZINE WINTER 2011
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NEW&REVAMPED
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YOUR ON PREMISE RESOURCE GUIDE
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WINTER 2011
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C EO R AQ Z O UN
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TEQUILA SUNRISE
PASIÓN
1 1/2 oz. Corazon Tequila 3/4 oz. squeezed orange juice 1 1/2 oz. grenadine syrup
1 oz. Corazon Tequila 1/2 oz. raspberry liqueur splash sweet & sour mix
In a tall glass with ice, pour Corazon Tequila and orange juice. Add grenadine.
Serve over ice in a margarita glass. Garnish with an orange wedge.
MARGARITA ON THE ROCKS
CACTUS JUICE
3 oz. Corazon Tequila 2 oz. lime juice 1 oz. Gran Gala 1 cup crushed ice 2 tsp. coarse salt 1 lime wedge
1 oz. Corazon Tequila 1/2 oz. almond liqueur Fill with sweet and sour mix. Fill glass with ice. Pour ingredients in achievements order.
Some are worth celebrating.
EL DORADO
Shake with ice. Serve in a rocks glass.
PALOMA
2 oz. 6 oz. 1/2 oz. salt
Corazon Tequila grapefruit juice lime juice for rimming (optional)
Serve in a tall glass with ice.
1 oz. Corazon Tequila 1 slice lemon 2 oz. tomato juice 1 dash Tabasco 1 dash celery salt
2 oz. Corazon Tequila 1 1/2 oz. lemon juice 1 tbsp. honey
S hake all ingredients with ice. Strain into a collins glass filled with ice. Garnish with a slice of orange.
POKER FACE
BLOODY MARIA
WWW.TEQUILACORAZON.COM
TEQUILA CORAZÓN ~ 40% ALC BY VOL (80 PROOF) ~ IMPORTED FROM MEXICO BY GEMINI SPIRITS & WINE CO., NEW ORLEANS, LA
*PRODUCT TASTING SCORE BY BEVERAGE TESTING INSTITUTE (BTI), AS POSTED ON WWW.TASTINGS.COM 12/2010 ~ PLEASE DRINK RESPONSIBLY
1 1/2 oz. Corazon Tequila 1/2 oz. Gran Gala 4 oz. pineapple juice
Combine in a highball glass filled with ice cubes. Stir, garnish with lime wedge.
Shake. Serve in a tall glass with ice.
FIREBIRD
SHOE FETISH (aka Corazon Aquino)
1/4 oz. Corazon Tequila 1 1/4 oz. Gran Gala 1/2 oz. lime juice 1/2 oz. cranberry juice
Serve in your choice of Louboutin or Manolo Blahnik.
1/2 oz. Corazon Tequila 1 1/2 oz. creme de bananes 1/2 oz. lime juice 2 oz. lemonade
Pour into an old-fashioned glass with cracked ice and serve.
WINTER 2011
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& A COLLECTION OF SIGNS IN BARS If a parsley farmer is sued, can they garnish his wages?
Open seven days a week and weekends
What was the best thing before sliced bread?
Special cocktails for the ladies with nuts
If you try to fail, and succeed, which have you done? It's hard to make a comeback when you haven't been anywhere
Make love, not war. Hell, do both. GET MARRIED. Sign over urinal:
Express Lane: Five beers or less Sign over mirror in men's room:
No wonder you always go home alone Ladies are requested not to have children in the bar 20
BARTENDER MAGAZINE
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WINTER 2011
The trouble with life is there is no background music A husband is someone who, after taking trash out, gives the impression that he just cleaned the whole house
Out of my mind, back in five minutes
A hangover is the wrath of GRAPES Bumper Sticker of the Year:
If you can read this, thank a teacher and since it's in English, thank a soldier!
Now that food has replaced sex in my life, I can't even get into my own pants
WINTER 2011
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BARTENDER MAGAZINE
21
COOKING WITH
COCO
CARIBBEAN EGGPLANT CURRY SOUP 1/2 can 1/2 cup 1 stalk 1 small 1 can 1/4 cup 4 2 qts. 1 1 tbsp. 1 onion,
COCO LOPEZ速 REAL CREAM OF COCONUT heavy cream lemon grass, chopped knob fresh ginger, peeled and chopped coconut milk curry powder large eggplant, peeled and cut into large dice chicken stock smoked ham hock chopped garlic peeled and chopped
In a heavy bottomed pot, saute onions, garlic, and ham hock until onions are see-through. Add all other ingredients and cook for 30 minutes under slow to medium heat. Puree in a food processor and strain through a fine sieve. Serve hot.
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BARTENDER MAGAZINE
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WINTER 2011
CHOCOLATE & COCONUT CREAM FONDUE
M OF COCONUT COCO LOPEZ速 REAL CREA chopped semi-sweet chocolate, finely whipping cream coconut extract tangerine segments red pineapple 1-inch cubes peeled, co 1-inch thick slices banana whole strawberries broken pieces of cookie
1 can 12 oz. 1/4 cup 1/4 tsp.
速 AL CREAM OF COCONUT and Combine COCO LOPEZ RE Stir mixture over very low an. chocolate in heavy saucep r in and mixture is smooth. Sti lts heat until chocolate me 8 red pa pre be ct. Fondue can whipping cream and extra . ure rat pe re at room tem hours ahead. Cover and sto fore serving. be t ea Stir over low heat to reh e pot. Place over candle or Transfer mixture to fondu with fruit and pieces of canned heat burner. Serve cookies for dipping.
With Coco Lopez® Real Cream of Coconut or Coco Lopez Lite with 40% less fat. ®
COCO LOPEZ, INC. MIRAMAR, FL 33027 954 • 450 • 3100
www.cocolopez.com
by James Careless
For savvy bar owners, Facebook and Twitter are more than just fads: Both forms of social media are proven business-boosters that don’t cost a penny to use. As for content? It can be anything; including hot food specials, seasonal drinks, Happy Hour promotions, live band bookings, saucy photos of the last raucous party, and whatever else makes your bar stand out. But whatever it is, it should be posted on Facebook and Twitter for the world to see – and for your bar to get results.
Illustration by Daren Jannace
Make no mistake: “Facebook has helped our business,” says Jason Workman. He co-owns the Tremont Tap House, a ‘gastro-pub’ located in Cleveland, Ohio and online at facebook.com/ TremontTapHouse. “It’s a great tool that increases our online visibility and vastly extends the number of people who we can directly communicate with,” Workman tells Bartender magazine. “It can be used to target extremely specific demographics, including age, interests and hobbies, gender, location, and much more.”
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To date, Buffa’s Facebook page has garnered 837 ‘Likes’. That’s good news: Every time a Facebook user clicks on Buffa’s ‘Like’ button, Buffa’s information and website is sent to all of that user’s Facebook friends. Talk about effective word-of-mouth! Recently, Buffa’s conclusively proved that Facebook can generate traffic. “We put a ‘status update’ only on Facebook that said anyone who wears a Hawaiian shirt would get Happy Hour prices,” explains Rogers. “We didn’t post that on our web site or anywhere else just to see if it would have any impact. Several people came in and mentioned, ‘I wore a Hawaiian shirt, so I get Happy Hour prices, right?’” Atlanta’s Porter Beer Bar also has a Facebook page. Aditionally, “we use Twitter as well because it’s even more timely than Facebook,” says bar co-owner Molly Gunn. “If we want our customers to know about something immediately we ‘tweet’ about it [because subscribers to Porter’s Twitter feed receive these messages instantly], while we post Facebook updates
Faceb Through Facebo
Chuck Rogers agrees. The co-owner of Buffa’s Bar & Restaurant in New Orleans, Rogers’ eatery can be found at facebook.com/buffas. “Facebook is sort of ‘word of mouth’ on steroids, all by itself,” he says. “So we make sure it is featured prominently on our web site, and in both our in-house and take-out menus. We also run Facebook ads from time to time. When we do, we always see an increase of traffic to both our Facebook page and our web site.”
BARTENDER MAGAZINE
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BOOSTING
WINTER 2011
only once a day.” (The Porter Beer Bar’s Twitter page can be seen at twitter.com/PorterBeerBar.) “We use Twitter too,” Workman says. “Twitter is less of a communication and more of a platform to be heard. I like it because it is INSTANT, simple, and to the point. This is the most effective and direct way to get a message out.” The Porter Beer Bar also supports “check-ins” from mobile phone users running location-based games such as Foursquare. In this game, players record their physical locations using their phones’ GPS trackers, with the data being sent back to Foursquare and – by extension – the people who own the venues the gamers are reporting from. “All those ‘check in’ apps are invaluable to us to know who’s at our business and how often,” Gunn says. “And we don’t even have to be there to know!” Clearly, these bars are profiting from Facebook and Twitter. But maintaining this success means that the online
BUSINESS
content has to be regularly refreshed. So “put it on a daily checklist,” Gunn advises. (Note: Experienced bar owners who are a bit overwhelmed by social media would be wise to delegate the job to their youngest and brightest staff.) “Facebook is an investment in time,” Workman says. “I think sometimes there is more effort put into the social media aspect of a business then there is into the actual business. However, if you have a solid business and a good product, social media can help take your business to another level altogether.” “Once you start, you can’t stop,” Rogers agrees. “This isn’t something you can do once a month or even once a week and expect it to have any impact ... [But] If you have the diligence to use social media frequently and with some imagination, it will pay off.”
book ook and Twitter
WINTER 2011
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BARTENDER MAGAZINE
25
CHOOSE YO U R DESTINATIO N. great mix of
exhibits at the wisconsin restaurant expo
endless value for
your business – from bevs to wares, tech to trends you’ll find what’s next in food and beverage
get inspired. come to the expo.
www.everythingfoodservice.org like us on facebook
MARCH 12-14, 2012
Frontier Airlines Center – Milwaukee register today - just $25 in advance to attend expo 2012
BAROSCOPES CAPRICORN December 22 – January 20
Things will be a bit tense for you this winter. Not to worry, know that regardless of what you decide, success is imminent! Relax while enjoying a TRINIDAD LIBRE. TRINIDAD LIBRE 1 oz. ANGOSTURA RESERVA dash of Vanilla Syrup Diet Coke 2 Lime Wedges Build in a rocks glass over cubed ice.
AQUARIUS January 21 – February 19
Life seems a bit up in the air this winter. Fear not! After all is said and done, a new you will emerge as you turn over a new snowflake! Wet your whistle by sipping a PASSIONATE PUNCH. PASSIONATE PUNCH 1 oz. ANGOSTURA 5 YEAR OLD 1/8 oz. Lime Juice 1/8 oz. Amaretto Liqueur dash Grenadine Pour all ingredients, apart from the grenadine, into a shaker. Shake and strain into a long glass filled with cubed or crushed ice. Drizzle a little bit of the grenadine. Garnish with 1/4 fresh passion fruit.
PISCES February 20 – March 20
Focus on yourself this winter. Clarity will show you the direction you should take. Contemplate while enjoying a TOBAGO TEA TIME. TOBAGO TEA TIME 1 oz. ANGOSTURA RESERVA 1 Earl Grey Tea Bag 1/8 oz. Banana Liqueur 2 dashes Angostura Orange Bitters Coat the glass with orange bitters. Place the tea bag in the glass and add ANGOSTURA RESERVA and banana liqueur and fill the glass with ice. Stir gently. Garnish with orange peel/ banana slice.
ARIES
March 21 – April 20
2011 will end on a positive note for you. Hooray! Finally you can smell success. Smile while sipping an APPLE & GINGER MOJITO. APPLE & GINGER MOJITO 1 oz. ANGOSTURA 5 YEAR OLD 10 Mint Leaves 1/8 oz. Lime Juice 1/8 oz. Sugar Syrup 1/4 oz. Apple Juice top with Ginger Beer Place all ingredients (apart from the ginger beer and apple juice) in a tall glass. Press the mint gently. Add the apple juice and some crushed ice. Stir and top up with ginger beer. Garnish with mint sprig and an apple fan.
TAURUS April 21 – May 21
Financial matters will have you on edge this winter. You're not alone on this one. Romance will start to thaw. Get warm and cozy while enjoying a MAI TAI. MAI TAI 1 oz. ANGOSTURA 7 YEAR OLD 1/4 oz. Lime Juice 1/4 oz. Orange Curacao 1/8 oz. Orgeat Syrup 3 dashes Angostura Bitters Shake and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and layer float of ANGOSTURA 7 YEAR OLD.
by Madame Vena
GEMINI May 22 – June 21
It will be hard to avoid fighting over differences of opinion this winter. Rest assured, you will emerge victorious (as usual)! Smirk while sipping a BELLEVUE. BELLEVUE 1 1/2 oz. ANGOSTURA RESERVA 2 oz. Pineapple Juice 3/4 oz. Coco Lopez® Real Cream of Coconut 1/4 oz. Lime Juice Shake with ice. Strain over crushed ice into a highball glass.
CANCER June 22 – July 22
Don't let the pressures of work bring you down. Rest assured the winter of 2011 will end on a happy note. Whistle a tune while enjoying a TRINIDAD TODDY. TRINIDAD TODDY 2 oz. ANGOSTURA RESERVA 3 oz. Hot Tea 1/2 tsp. Honey Serve in a warm mug.
LEO
ANGOSTURA RUM
July 23 – August 23
Your financial as well as personal life will be a source of aggravation this winter. Not to worry, in the end love is in the air! Float while sipping 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.
VIRGO August 24 – September 23
You are crazy pumped this winter. Whoa, Nellie! Virgos become obsessed with everything when they're fired up! Chill out while enjoying a HOT BUTTERFLY. HOT BUTTERFLY 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, and spices. Add ANGOSTURA 5 YEAR OLD and top off with hot water. Stir and add nutmeg on top.
the Jewel of the Caribbean
LIBRA September 24 – October 23
Difficulties this winter will stir up your insecurities. Try not to feed into it. Think over your options carefully before making decisions. Take it slow 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 at 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.
SCORPIO October 24 – November 22
You'll need to take a wait and see attitude regarding your career this winter. Financially you should be straight shooting. Don't mess with the money. Contemplate while enjoying a BUTTERFLIES R FREE. BUTTERFLIES R FREE 2 oz. ANGOSTURA RESERVA 1/2 oz. triple sec Shake. Serve over ice.
SAGITTARIUS November 23 – December 21
All your efforts will pay off this winter. Hallelujah! It will become crystal clear where you are going, and who you can rely on. Breathe a sigh of relief 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. WINTER 2011
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International Beverage Company 770-390-9714
www.interbevusa.com BARTENDER MAGAZINE
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“I WISH WE HAD GONE WITH QUIK N’ CRISPY FROM DAY ONE!”
Web site www.Q-N-C.com or email SALES@Q-N-C.COM 12021 Plano Rd. • Ste. 160 • Dallas, TX 75243
WINTER 2011
WINTER 2011
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THE ART OF
LeRoy Neiman
Exclusive Offer ONLY from BARTENDER Magazine ®
Any item may be signed personally by LeRoy Neiman for an additional $100.00
Brooklyn Bridge 15”x 30 5/8” Poster $50.00 10 3/4 x 21 3/4” Poster $45.00”
Big Five
18 1/4”x 37” Poster $45.00
World Class Skier Serigraph 181/2” x 32” $275.00
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25 3/4” x 30” Poster $45.00
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18 1/2”x 32” Poster Serigraph $275.00
NJ Residents add 7% sales tax. Send check or money order to: Foley Publishing, PO Box 158, Liberty Corner, NJ 07938. Add $15.00 for shipping and handling. Please allow 10 business days for delivery. Check us out on the web: bartender.com, usbartender.com and mixologist.com. Blog http://bartendermagazine.wordpress.com. We accept the following cards. Call 1-800-46-DRINK • Email:barmag@aol.com 30
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GREAT GIFTS FOR * All books are also available at your local bookstore.
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Last Call Last Call Last Call THE WINNING CAPTION
THE FINALISTS – RUNNERS UP –
• "Tell david Blaine that I really need my olives back." barflyfilmsroadshow • rEPEATS "Pardon me, there's a hare in my drink!" - 112 • "Here you go. One hair of the dog that bit you!" - 102 • "I can't drink that, there's a hair in it!" - 60 • "Excuse me, I asked for a cocktail, not a cotton-tail!" - 30 • "This tastes a little bunny." - 21 • "This drink is a hair too dry!" - 17 and THANK YOU to the 258 others who entered. Try this Issue’s contest! 32
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"I ordered it shaken, not furred." - Erik Andreas, Shelburne, VT
THIS ISSUE’S CONTEST
"You fill in the Caption." * * BArTeNder will send $200 for the best caption. ®
Email to barmag@aol.com, see www.bartender.com or mail to: BArTENdEr® Magazine, PO Box 158, Liberty Corner, NJ 07938 WINTER 2011