19 minute read
Signature Cocktails
Sign ure COCKTAILS
Send BARTENDER® your signature cocktail to info@bartender.com
DEATH BECOMES HER
1.5 Espolon Reposado .75 Aperol .75 Grapefruit juice .5 rosemary simple syrup Bar spoon bozal ensemble mezcal 1 dash celery bitters 1 dash hopped Gf bitters Activated charcoal Served in a coupe.
TAYLOR CLARK FLY BAR & RESTAURANT TAMPA, FL
DEL BOY
1.5 oz. JJ Whitley artisanal vodka .5 oz. Blue Curacao .5 oz. coconut syrup 1.5 oz. pineapple juice Shake, fine strain into a coupe glass & garnish with an edible flower.
DANNY MORTON -BARTENDER ONLY FOOLS BAR LIVERPOOL, UK
MICHELLE’S PAPER PLANE
Bourbon Campari Cynar Lemon
MICHELLE MAGIDOW - OWNER UNION SALOON SEATTLE, WA
SWEET TEA SANGRIA
1 Bottle (750L) Sauvignon Blanc 4 Cups Brewed Tea (If more concentrated tea flavor desired add family size tea bag to batch and let it steep overnight.) 2 Cups Firefly Sweet Tea Vodka 1/4 cup Triple Sec 1 cup Simple Syrup Combine all ingredients into a large container with fresh peaches and raspberries. Serve over Ice. Makes 6-8 servings.
KORY SCHAAF - BARTENDER BUMPA’S CHARLESTON, SC
BARTENDER® MAGAZINE
BLOOD ORANGE MARGARITA 6 oz. ice 2 oz. tequila, Maestro Dobel Diamante tequila preferred 1 oz. orange liqueur 2 oz. fresh blood orange citrus mix* Juice from half of lime Fill a shaker with ice. Jigger all ingredients into shaker. Shake by hand. Pour into a highball glass. Squeeze lime into cocktail. Garnish with a blood orange wheel. *Blood orange citrus mix recipe (Yields 1qt.) 8 oz. lime juice 8 oz. blood orange juice ½ cup white sugar Warm water Pour sugar in a two-cup measuring cup. Add warm water until the volume reaches two cups. Shake and stir until the sugar has dissolved. Using a citrus squeezer, juice oranges and limes. Strain and measure for 8 oz. of each after straining. Add orange and lime juice to sugar water. Mix thoroughly and enjoy!
ERICH WHISENHUNT- F & B DIRECTOR RIO GRANDE MEXICAN RESTAURANT FORT COLLINS, CO
CHOCOLATE OLD FASHIONED
1 oz. Mozart Dark Chocolate 1.5 oz. Rye .5 oz. Sweet Vermouth 5 dashes chocolate bitters muddled orange & cherry Stirred & strained over fresh large ice cubes. Garnished with orange peel.
TOM FUNK - BARTENDER ED BOROWSKI - BAR MANAGER ERNIE HUGIE – GENERAL MANAGER PARAGON TAP & TABLE CLARK, NJ
Canon Seattle, WA
whiskey and bitters emporium
Opening in summer 2011, the 450 square foot Canon will accommodate up to 48 guests; 13 seats of which are in front of a 30-foot, Angostura-stained mahogany and birch bar. The design and construction of the bar, by owner Jamie Boudreau with help from family and friends is meant to impart a timeless feel. Canon, during regular service, will be open nightly from 5pm-2am, and will deliver a cocktail-forward program focusing on the classics as well as the modern spin on the classics that made Boudreau famous. Canon’s cocktail menu is diverse, with categories for vintage classics as well as more modern expressions, using today’s tech to create and marry ingredients. Says Boudreau “While I’m passionate about the classics, not everyone enjoys brown spirits or spirit-forward drinks, so it’s important for me to have something for every palate”. Canon will also offer the world’s largest collection of vintage whiskies to taste, focusing on prohibition-era and mid century finds. Canon’s vintage collection helps secure what is likely the world’s largest spirit collection (for a restaurant or bar) at 4000 different labels and counting. To complement the beverage program, Boudreau has hired up-and-coming chef John Sheffey. John was previously the sous-chef at RN74 before being wooed away to Canon by Boudreau. Canon’s eclectic and continually evolving menu is based on fresh, seasonal ingredients and changes as often as the weather and our chef’s whims. The entire menu will be available until 1:30am daily. Since Canon has opened, it has been awarded countless accolades, including World’s Best Spirit Selection, World’s Best Drink List, 6th Best Bar in the World, and seven James Beard nominations. SIGNATURE COCKTAIL: CANON’S CANNON 1 ½ oz Maker’s extra aged CS, private select finish (this is unique to canon and aged in house in our Maker’s Mark PS barrels.) ½ oz. luxardo abano ¼ oz. St Germain ¼ oz. Angostura bitters ½ oz. Blueberry thyme shrub Shake hard and strain into crushed ice filled cannon. Top with LN for “just fired” effect.
Free Range Flower Winery
Free Range Flower Winery is an award-winning, winemaker-owned and -operated artisanal winery that produces California’s first and only true flower wine, handcrafted in small batches from locally sourced, organic flowers -- not grapes. Drawing from her background in biology, herbalism, and nutrition education, FRFW founder and winemaker Aaliyah Nitoto combines her knowledge of flowers and plants, taste profiles, and science into the art of flower winemaking. Her process updates ancient women’s garden winemaking traditions for 21st century tastes. Current and forthcoming varietals include “L” Lavender, RoseHybiscus, Marigold, and Rose Petal wines. FRFW’s premium flower wines are best served chilled, and the one-of-akind Lavender Wine is exceptional both on its own and as a mixer in creative sparkling cocktails. Here are a few sample cocktail recipes: https://www. freerangeflowerwinery.com/flower-wine-cocktails.html
Tasting Notes: “Gourmet-level gift” (Michelin Guide) Crisp and dry with a bright mouth-feel, refreshing acidity, and an elegant clarity of expression with hints of citrus, juniper, and aniseed.
TAKING PROFITS TO GO! A primer on creating a winning takeout cocktail program by Andy Seymour & Sean Kenyon
With massive revenue challenges facing our industry in the wake of the health crisis, bar Andy Seymour owners are adapting smartly. Legal in most markets, the addition of take-out cocktails has extended the impact of beverage programs for many accounts. To-go drinks drive revenue and enhance other services like outdoor dining and take-out while providing a platform for loyal patrons to support the bars and bartenders they love--even if it’s not from their favorite barstools.
Here are some things to keep in mind as one develops or fine tunes the beverage program for take-out.
To-Go menu v. Cocktail menu
Remember that one isn’t the other. Plan what you will offer to-go based on cost, how well the drink travels, and what experience guests will have when they get it home. In general, long drinks tend to look better in most formats, as they have more volume to fill a cup or bottle, compared to a shorter stirred cocktail. Regarding pricing: It’s not a direct comparison to how you cost items for a cocktail menu, take note of what price your market will bear and understand Sean Kenyon that profit margins will likely be much lower for takeaway.
Plan your drink format/packaging
Single serve format can be as simple as a plastic cup, or some version of a custom to-go glass.
Since many bars already had bottles or cans on the drink menu prior to the shutdown, the transition of those cocktails to-go is a natural. If you were not, the bottled route is a less substantial investment: a basic capper costs $15, and 187ml bottle/cap costs roughly $1/each. Canning drinks requires finding cans (which sounds rudimentary but more of a challenge these days due to demand) and a canner (very basic models start around $500), so rolling down this path means seeing the value to your business over a longer term.
Cocktail Kits are a fantastic way to capitalize on the DIY drinking mentality customers have employed during the pandemic. At Williams & Graham in Denver, Sean sells kits with online cocktail classes to help keep a direct connection with guests albeit in a totally different way.
12 BARTENDER® MAGAZINE bartender.com mixologist.com FALL/WINTER 2020
Navy Strength in Seattle is calling on local artists to help create custom glassware for their kits that guests are not just loving but collecting like Andy stockpiled McDonalds Grimace glasses as a kid! Many bars, such as The Warren in Pittsburgh are going large format or punch bowl size, selling 6-8 cocktails in 32 oz. plastic bags. Appealing for informal gatherings or parties and guests feel like the bartender they always told their friends they were anyway. Branding and Marketing The more polished the product the greater buy-in you’ll get from your customers. So brand that to-go program! Do so with name and logo of your bar or by creating a unique presence just for the takeout menu. Sean’s bars to-go is called Nitecap. They’ve created a separate logo with stickers adorning their bottled drinks and kits and a website to order them directly. Finally, make sure to promote takeaway options or menus on your website, social media and other online touch points. It may seem like common sense, but guests can’t be excited about or order that which they do not know. Andy Seymour counts over twenty-five years’ experience in the bar, restaurant and hospitality industry, and has emerged as one of the leading educators and consultants on all matters of beverage. In 2018, he was awarded Best Bar Mentor at Tales of the Cocktail. Andy is the Owner of Liquid Productions, Liqpro.com as well as a partner in Twelve24 Cocktails. He started Liquid Productions to extend the reach of the most talented people in the business and with an eye on making the world of cocktails and spirits a source of great fun, and entertainment for anyone who steps up to a bar. Sean Kenyon is a third generation Barman. His family have been pub owners and bartenders in New Jersey since the 1930’s. Over the course of his 32-year bartending career, Sean has managed bars and cocktail programs in New Jersey, Texas and Colorado and consulted on several national programs. In 2014, Sean was awarded Bartender of the Year at Tales of the Cocktail and Nightclub & Bar. He feels blessed to be able to make a career out of something he loves so giving back to his community has always been a top priority. He works with several local Denver charities.
#1 Gin of the Year
Highclere Castle Gin has been capturing the hearts and minds of spirit connoisseurs, industry influencers and mixologists since it arrived on the scene in fall of 2019. Since then, the brand has garnered 14 double & triple gold awards along with a 95-score rating from the prestigious Sunset International. The brand is a partnership between American spirits entrepreneur, Adam von Gootkin (who’s family history in distilling goes back to the 1800’s) and the 8th Earl & Countess of Carnarvon (the owners of Highclere Castle). Recognized by millions around the world as the “real Downton Abbey”, Highclere Castle is known for hosting many of the world’s most famous and interesting people for elegant cocktail parties as it has done for hundreds of years. The evenings always start with gin cocktails providing the inspiration to liquify the “spirit” of Highclere. The gin is distilled using English grown wheat and botanicals from the extensive and well-maintained gardens. The botanicals include small oranges from the Victorian-era orangery resulting in a gin that is rather citrus forward. The lavender used in the gin was planted by the Bishops of Winchester in the 9th century AD and delights the nose with just a hint of floral bouquet. There is of course Juniper which has grown wild on the hills at Highclere since the ancient Roman’s occupied the area. As an extremely unique finishing touch, Highclere’s famous oats that are grown on the estate for thoroughbred race horses are added to the botanical blend creating an exceptionally soft, almost creamy finish. It is distilled in England’s oldest gin distillery in England’s oldest copper pot gin still, called “Jenny”. Lady Carnarvon discovered hand-written butler’s notes from the 1920’s of the original cocktails served at Highclere and offered to many of Europe’s royalty and aristocracy. The current head butler, Luis continues to make these cocktails the same way. While Highclere Castle Gin stuns in a Gin & Tonic as well as all the classic gin cocktails, it is being touted as the first gin that can be enjoyed straight on the rocks. A fresh orange slice elevates the exciting citrus notes and the vitamin C keeps the scurvy well at bay. When Covid hit, Highclere Castle Gin launched “Cocktails at the Castle”, a LIVE streaming virtual cocktail party hosted by Lord and Lady Carnarvon welcoming guests behind the great doors of the castle. The virtual cocktail party drew in record numbers becoming the largest in the world and certainly provided an escape for fans in quarantine. Highclere Castle Gin is in distribution in 25 US markets and is available online in 40 US states, and also available in the UK, France & Switzerland. Whether you are an anglophile looking for deep heritage and pedigree in your spirit or simply seeking one of the finest gins out there, Highclere Castle Gin checks every box. Learn more by visiting: www.HighclereCastleGin.com and on Facebook & Instagram @HighclereCastleGin
LYNNETTE MARRERO
Shortly after Lynnette Marrero began working at New York’s famed Flatiron Lounge in 2004, bartending alongside cocktail royalty Julie Reiner, she quickly realized that the spirits industry was her true calling. Fast forward to today, Lynnette is the co-founder of Speed Rack and has worked at and consulted for many of the top bars and restaurants in the country. And now she has another honor to add to her long list of prestigious awards and recognition – induction into the BARTENDER “Hall of Fame” ® – of which Lynnette tells BARTENDER® Magazine, “It’s always an honor to be recognized by your peers.”
The Llama Inn, NY 20 Years Bartending
After Flatiron Lounge, Lynnette became Senior Bartender at Freemans and then began consulting and co-designing the bar program for Elettaria in Manhattan’s West Village. Here she worked closely with the chef to create an award-winning cocktail menu. After shadowing Zacapa Rum Master Blender in Guatemala and working as a Rum Ambassador for Diageo for two years, she returned and created her own company
mixologist.com FALL/WINTER 2020
In 2015, Marrero opened and is now the Bar Director at Brooklyn hotspot The Llama Inn and the newly opened Llama San, which just received a glowing three-star review from the New York Times. Marrero has won Time Out Eat Out Awards for Best New Cocktail Bar and Best Bar Restaurant Hybrid for her work as beverage Director at Rye House. Marrero has also been honored by the James Beard Awards as one of America’s Leading Female Mixologists 2009, named Food & Wine and Fortune Magazine’s Most Innovative Women in Food and Drink in 2015, and Wine Enthusiasts’ Mixologist of the Year in 2016. In July 2019, Marrero received the Tales of the Cocktail Spirited Award for World’s Best Bar Mentors and the inaugural Philanthropy Award with co-founder Ivy Mix for their work in Speed Rack. She also placed in the inaugural Drinks International Bar World 100. Other notable projects Marrero has worked on include: creating the bar program for Morgenstern’s Finest Ice Cream, being the National Brand Mixologist for Perrier Sparkling Water and San Pellegrino Sparkling Fruit Beverages, and working with the Zacapa Rum team as their trade educator and mixologist. Marrero also launched the Masterclass.com Mixology platform in March 2020.
The BARTENDER “Hall of Fame”® salutes the talent and accomplishments of the men and women behind the bar who play so large a role on-premise atmosphere and hospitality. Bartenders are a key ingredient to any successful bar or restaurant, and for 35 years, the BARTENDER “Hall of Fame”® has celebrated the very best people in our industry.
This year especially, with the challenges faced through the pandemic, it’s so important to recognize and champion the contributions of the bartending community, and look forward to better days ahead, “We have always been able to adapt to many different situations. This is the toughest road yet, but bars are places where people find another home to celebrate, commiserate, to have community. The way that happens may change but I will always believe in the basic need for this,” she says.
From all of us at BARTENDER® Magazine, we congratulate our newest inductee to the BARTENDER “Hall of Fame”®, Lynnette Marrero.
How long have you been bartending? “I started working in restaurants in 2001, and then in craft cocktails in 2004 at the Flatiron Lounge. I had a shaker in my hand by 2005.” If you had to choose, what’s your favorite cocktail? “A Negroni.”
Joshua Ndeh Ngang - Bar Supervisor Verso Italian Restaurant Grand Hyatt - Abu Dhabi
Joshua Ndeh Ngang, from Cameroon, speaks English, French and Spanish. After graduating from college, he decided to study hotel management. Joshua moved to equatorial guinea where he worked with sofitel hotel malabo sippopo. In 2015 he moved to UAE to gain international experience. Joshua was lucky to get a job at Shangri-La hotel as a senior waiter after 1 year, where he became interested in becoming a bartender. He studied and received WSET certificate, PATH BAR SCHOOL DUBAI and small batch. He was given the opportunity to become a bartender at Shimmers Greek Rrestaurant in Madinate Jumeirah in 2017 where he worked for two years. Joshua later moved to Verso Italian Restaurant as Bar Supervisor in Grand Hyatt Abu Dhabi. His current position is in Bvlgari at an Italian yacht club restaurant.
THE EXCHANGE... aka THE BARREL Joshua’s Favorite Cocktail 20 ml Johnnie Walker Black 20 ml Aperol 20 ml Tio Pepe Then barrell age and serve in a whisky glass and garnish with orange twist.
