CELEBRATING
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VOL 97, NO. 1, SPRING 2015
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15
FEATURES
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8 Mixing it Up – Absinthe 13 Tips From the Top
Rodney Williams, Senior Vice President, Hennessy, Moët-Hennessy USA
14 Feature Bartender Dustin Parres, St. Louis, Missouri
15 Brand Buzz
Jack Daniel's Tennessee Fire
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VOL 97, NO. 1, SPRING 2015
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CREATIVE
EAGLES NEST*
BOOT IN YOUR ASS TEA*
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1-1/2 oz. Grey Goose 1/2 oz. Triple Sec 3 oz. margarita mix Combine ingredients. Shake and pour over ice in an old-fashioned glass. Top off with Myers’s Original Dark Rum. Garnish with lime wedge. CLYDE “CC” CAMERON TACOMA, WA
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1-1/2 oz. Heroes Vodka 2 oz. sweet tea 2 oz. lemonade Fresh mint leaves Combine ingredients in a shaker, shake & pour. Garnish with mint leaves. TRAVIS MCVEY NASHVILLE, TN
*COCKTAILRIGHT by BARTENDER® Magazine
*COCKTAILRIGHT by BARTENDER® Magazine
SPINNAKER SLING
MASON DIXON
3 parts London dry gin 2 parts spiced rum 2 parts ginger ale 1 part elderflower cordial Juice squeezed from 1/4 lime Lime peel Shake well with ice, strain into Martini glass. Squeeze 1/4 lime into cocktail. Serve with lime peel and single ice cube.
1-1/2 oz. Makers Mark 1/2 oz. maple syrup Half lemon squeezed Shake & strain into tall glass on ice. Fill with club soda, garnish with lemon slice.
JAMES PARKIN CAFE GOÛT HAMPSHIRE, UK
CONCHY JOE MOMMA 1 oz. Conch Republic Dark Rum 1/2 oz. light rum 1/2 oz. Malibu coconut Mix with equal parts pineapple juice and orange juice, splash of grenadine JOE CORTNER
FIRST CALL BEACH BAR AT KEY WEST AIRPORT
KEY WEST, FL
JAMES WYANT SIOUX FALLS, SD
MINT MOCHATINI 1 part Tippy Cow Shamrock Mint 1 part Tippy Cow Chocolate 1 part espresso vodka Shake with ice and serve up or on the rocks. TIPPY-COW.COM
CANCUN SPLASH 1/2 shot RumChata 1/2 shot tequila reposado 4 oz. Mexican beer Pour the RumChata and tequila into shot glass. Drop the shot into the beer. WWW.RUMCHATA.COM
PALOMA 2 oz. Blue Nectar Silver 1 oz. fresh grapefruit juice 1/2 oz. fresh lime juice 1/4 oz. simple syrup 2 dashes Peychaud's bitters (floated) Club soda Combine tequila, grapefruit juice, lime juice and simple syrup into a Collins glass. Stir ingredients with ice. Top with club soda and then add the Peychaud's bitters, creating an even float. Garnish with a grapefruit twist.
GREEN ENVY 2 oz. don julio silver tequila 1 oz. cinnamon, vanilla simple syrup 1/2 oz. lemon juice 1/2 oz. egg white 2 drops of apple bitters Add all ingredients in a cocktail shaker with ice, shake. Add ice, double strain into an old fashioned glass over ice. JAMES SLATER REST KNIFE MODERN STEAK HOUSE DALLAS, TX
WWW.BLUENECTARTEQUILA.COM
Send BARTENDER® your creative cocktail to barmag2@gmail.com and if you’re selected, we’ll send you a special gift. 4
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Send BARTENDER® your signature cocktail to barmag2@gmail.com and if you’re selected, we’ll send you a special gift. THE SPARKLING CUCUMBER 1-1/2 oz. Crop cucumber infused organic vodka 3/4 oz. Cointreau 1 oz. champagne 3/4 oz. sour mix 3/4 oz. white cranberry juice Splash of simple syrup 2 or 3 slices cucumber
ITALIAN MARGARITA
Combine vodka, Cointreau, sour mix, cranberry and simple syrup into mixer. Shake vigorously. In separate mixing tin muddle cucumber slices into the champagne. Pour the muddled mixture into the bottom of a chilled martini glass. Plunge shaken mixture into martini glass and garnish with cucumber slice.
1 oz. Casamigos Tequila Blanco 1 oz. Limoncello 3/4 oz. fresh lime juice 1/2 oz. Monin Agave syrup 1/2 oz. Campari
EMAN DOMBOSKI THE GREENVIEW INN , VINELAND, NJ
Shake and serve on the rocks.
COLTON STEPHENS OLIVERIO AT AVALON HOTEL, BEVERLY HILLS, CA
DISAPORE 2.5 oz. Bourbon 2 oz. Drambuie 1/2 oz. Succo lime 1 oz. Miele NICOLA LORENZO DISAPORE, PESCARA, ITALY
CAPOVOLTO BENIHANA RED PLUM SAKE SANGRIA 13 oz. 14 Hands Merlot 3 oz. sake 5 oz. plum wine 2 oz. Monin Hibiscus Syrup 3 oz. POM Pomegranate Juice 6 oz. Tropicana Orange Juice Combine all ingredients in a large pitcher and refrigerate until needed. Add 5 oz. pre-mix and ice into a mixing glass and shake for 10 seconds. Pour into an English highball glass, top off with soda water and garnish with an orange slice, lime wedge and maraschino cherry. Enjoy!
ASHLEY THILL FOR BENIHANA
SAUER MACHT LUSTIG (SOUR MAKES YOU JOLLY) 1 oz. Prairie Cucumber Vodka 3/4 oz. Cabo Wabo Tequila Blanco 1/4 oz. Domaine de Canton French Ginger Liqueur 1 oz. Basil infused simple syrup 1 fresh squeezed lime juice IAN EVANS CHRISTMAS FARM INN, JACKSON, NH 6
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1-3/4 oz. Punt e Mes 1-1/4 oz. Rittenhouse Rye 1/4 oz. Luxardo Maraschino Dash of Angostura JOHN NUGENT RE:PUBLIC, SEATTLE, WA
BLUE MOON PASSION Dash Grenadine Fill glass with Ice 1-1/2 oz. Malibu Passion Fruit Rum Top off with Faygo Blue Moon Mist CRISTINA LINDER LIGHTNING & THUNDERS CUSTAR TAVERN, CUSTAR, OH
HONEY BOB 2 parts Honey Jack (Jack Daniel’s Tennessee Honey) 1 part Rum Chata Mix over ice & serve.
JAMI MANNING VFW POST 8463, CAPE CORAL, FL mixologist.com
SPRING 2015
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BSINTHE – loved by some and maligned by others – remains one of the most misunderstood spirits in mixology. Seeking to change that, Lucid Absinthe Supérieure, the best-selling authentic absinthe in the US, encouraged bartenders across the country to show their stuff and create unique cocktails. Bartender® magazine was on hand for the final judging and the five winning cocktails are below.
Mixing it up
“Almost as long as there have been cocktails, classic recipes have included absinthe,” said Ted Breaux, Master Distiller, Lucid Absinthe who was also one of the judges. “Interest in absinthe as a cocktail ingredient has skyrocketed, so we’re always on the lookout for new flavor combinations that enhance, not cover-up the herbaceous notes of the spirit.”
ALMOST AS LONG AS THERE HAVE BEEN COCKTAILS, CLASSIC RECIPES HAVE INCLUDED ABSINTHE.
A
As the first absinthe to be legally sold in the US following the repeal of the ban in 2007, it’s no surprise that Lucid is taking a lead on making absinthe cocktails more mainstream. It’s a goal shared by the five winners. Mickey Copeland from Columbia, SC was inspired by Lucid’s complexity. “I love crafting a cocktail from ingredients that people aren’t used to drinking.” His “Lucid Opium” is simple enough to pair well with Lucid, yet creates a taste that has great flavors.
Brittany Madler from Plano, TX wanted to encourage more people to try absinthe by pairing it with more friendly flavors that she really enjoys. Her winning “Glass Breaker” combined Lucid with mint, elderflower liqueur and Green Chartreuse in a really bright punch. The botanicals of gin were a natural combination with the herbs of Lucid for Los Angeles bartender Blake Sylvester. His winning cocktail “Hemingway’s Sunrise” was a nod to one of asbsinthe’s more famous fond sippers.
More about the competition and the winning cocktails can be found on Lucid’s Facebook page.
LUCID ABSINTHE SUPÉRIEURE
HEMINGWAY’S SUNRISE
GLASS BREAKER
Blake Sylvester, Los Angeles, CA
Brittany Madler, Plano, TX
Ingredients: ½ oz Lucid Absinthe Supérieure ¼ oz Gin ¼ oz Elderflower liqueur 1 oz Pineapple juice ¾ oz Grapefruit juice ½ oz Strawberry syrup Rosé Instructions: Add all ingredients in shaker. Shake and strain into a martini or coupe glass. Top with rosé.
Ingredients: 4 pieces of muddled mint 1 oz Lucid Absinthe Supérieure 1 oz Elderflower liqueur ½ oz Orange liqueur ¼ oz Green Chartreuse ½ oz Fresh lime juice Lemon lime soda Instructions: Shake all ingredients, strain over crushed ice, top with soda and garnish with a flamed orange peel soaked in Lucid.
LA FEMME
LUCID OPIUM
Marco Zappia, Minneapolis, MN
Mickey Copeland, Columbia, SC
Ingredients: 1 oz Lucid Absinthe Supérieure ¾ oz Royal Combier Grande liqueur ½ oz Heavy cream ¼ oz Simple syrup Instructions: Mime shake, add ice, shake, and strain into a rocks glass and garnish with an orange slice.
Ingredients: 1½ oz Lucid Absinthe Supérieure ½ oz Tequila añejo ¾ oz Triple sec 1 oz Ginger pineapple juice ½ oz Macerated blueberries Instructions: Mix all ingredients and garnish with blueberry ginger skewers.
©2015 Hood River Distillers, Inc., Hood River, Oregon USA, www.DrinkLucid.com, Lucid Absinthe Supérieure, 62% Alc./Vol., Stay in control.® Photo credit: Sara Lehman
LUCID DREAMS Adam Hoffman, Santa Cruz, CA Ingredients: 1½ oz Lucid Absinthe Supérieure 1 oz Lemon juice ¾ oz Ginger liqueur ¼ oz Honey Warm chamomile tea Instructions: Pour all ingredients into a glass and garnish with grated nutmeg and a lemon peel.
Protect your original cocktail! Have you ever created an original drink only to have someone else take credit for it? Don’t let that happen to you! Protect your creation and have your original drink COCKTAILRIGHT®. BARTENDER® Magazine will now register and issue your COCKTAILRIGHT® for YOUR Original Drink Recipe. We will only issue ONE COCKTAILRIGHT® per recipe.
This handsome 8" x 10" COCKTAILRIGHT® Certificate is available only through BARTENDER® Magazine, and is ready for framing. Just send $30.00 ($35.00 Canadian/Foreign orders) to cover the cost of research, certificate, postage, and handling to:
BARTENDER® Magazine Dept. C, PO Box 157, Spring Lake, NJ 07762 To order online, go to www.bartender.com If your recipe has already been COCKTAILRIGHT®, your money will be refunded.
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SPRING 2015
All Jacked Up
Hot Lips
1 oz. Jack Daniel’s Tennessee Honey 1/2 oz. Jack Daniel’s Fire 1/2 oz. Amaretto whipped cream Combine ingredients in a shaker with ice. Shake & pour into shot glass, top with whipped cream.
3 parts RumChata 1 part vanilla vodka Splash of Hot Damn Layer vodka and Hot Damn over RumChata in a shot glass.
WWW.JACKDANIELS.COM
Pears Up 5 oz. pear vodka 2-1/2 oz. St. Germain Elderflower Liqueur 2 oz. Simple Syrup 2-1/2 oz. fresh squeezed lemon juice 10 fresh mint leaves Combine ingredients in a shaker with ice. Strain into shot glasses. Makes 8 shots.
Butter Shot 1 oz. vanilla vodka 1 oz. Irish cream liqueur 1 oz. milk 1/2 oz. butterscotch schnapps Fill a cocktail shaker halfway with ice, add ingredients. Shake and serve into shot glasses, makes 2.
RUMCHATA.COM
The Crouching Tiger 1/2 oz. Lychee Liqueur 1/2 oz. 100% blue agave silver tequila Combine ingredients in a shaker with ice. Strain into shot glass.
Mini Manhattan 1/2 oz. Punt E Mes 1 oz. whiskey 1 drop bitters Splash cherry juice Combine ingredients, pour and shoot. WWW.BRANCA.IT
Boulevardier Jr. 1/2 oz. Carpano Antica Formula 1/2 oz. Bourbon 1/2 oz. Campari Shake with ice, strain into a shot glass.
Send BARTENDER® your shooter to barmag2@gmail.com and if you’re selected, we’ll send you a special gift.
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The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts. Ray Foley is the ultimate authority on bartending. He is the publisher of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.
Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind. Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations. Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best women's drinks served in professional bars.
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Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.
Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-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.
The Ultimate Collection of Vodka Cocktails, Recipes, Facts, and Resources Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Martini, the Cosmopolitan, and Vodka Lemon-Meringue Layer Cake.
The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken.
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5th Edition This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.
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BEER IS THE ANSWER...I DON’T REMEMBER THE QUESTION: $16.99 The best bar jokes you can’ve never remembered! From the publisher of BARTENDER® magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party. Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as: “You’re not drunk if you can lie on the floor without holding on.” “I saw a sign that said “Drink Canada Dry,” so I’ve started.” “Alcohol is a misunderstood vitamin.”
2nd Edition If you want to BYOB (be your own boss) and fulfill your dream of running your own bar, this hands-on, friendly guide has everything you need to get started. You’ll discover how to obtain a liquor license, manage inventory, plan drink and food menus, meet financial and legal requirements, attract customers, make a profit, and more!
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As Senior Vice President of Hennessy, Rodney Williams is responsible for the #1 selling cognac brand in the United States. In 2012, he oversaw the development and launch of a new strategic platform and advertising campaign that returned the brand to growth after four flat years. Prior to joining Moët Hennessy USA, Rodney served as SVP of Classics Brands at Jackson Family Wines (Kendall-Jackson) and SVP of Robert Mondavi Lifestyle Brands at Constellation Wines, where he oversaw the successful turnaround of Woodbridge. Before joining the wine business, Rodney headed the marketing team behind the innovative launch of OnStar for General Motors. He began his career in brand management at Procter & Gamble and Johnson & Johnson. Rodney currently sits on the boards of Pkolino LLC, a manufacturer of innovative children’s furniture; and Cal Humanities, which promotes cultural literary in partnership with the National Endowment for the Humanities. He is an advisor and charter director of UMCECS (the United Movement to End Child Soldiering) based in Washington, D.C. and Kampala, Uganda.
RODNEY WILLIAMS
Senior Vice Preside
nt, Hennessy, Moët-He
nnessy USA
Rodney earned his BA from Amherst College and an MBA from the Kellogg School at Northwestern University.
Hennessy is turning 250 years old this year. How are you celebrating this momentous Anniversary?
Why are millennials so interested in Cognac and how are they consuming it?
Millennials are increasingly discovering and consuming dark spirits, but especially Cognac, due to their appreciation for the craftsmanship and heritage of the Cognac making process. We also continue to see new users enter the category, who are introduced through cocktails that mix Cognac with fruits and fruit juices, similar to traditional white spirits beverages. What trends are you seeing in the Cognac category & what role do you see Hennessy playing in current mixology trends? Featuring Cognac in mixed drinks continues to be a big trend. We are also seeing new ideas within the category, including Cognacs that change the perceptions of what Cognac has been, from higher proofs to changing traditional flavors. Hennessy recognizes the importance that bartenders play in advancing the industry and shaping consumers’ cocktail experiences. We want to make certain that they have necessary resources and, to this end, we recently expanded our team of mixology brand ambassadors to ensure that quality brand education and training is available. We are also launching our crafted cocktails & mixed drinks catalog called "Shaken and Stirred.”
SPRING 2015
Hennessy will mark this milestone with commemorative offerings and special worldwide engagements, designed to share the rich legacy of Hennessy, including a limited edition anniversary blend, Hennessy 250 Collector Blend and The Hennessy 250 Tour, a multifaceted cultural event, featuring a traveling exhibit and original live performances. What is so special about the Hennessy 250 Collector Blend? The Hennessy 250 Collector Blend is a tribute from the present Master Blender Yann Fillioux to his predecessors and marks a crowning achievement of his illustrious near 50-year career. The Hennessy 250 Collector Blend is characterized by a solid yet elegant structure, with real power unfolding on the palate. How do you attract new consumers, while remaining true to existing Hennessy loyalists? At Hennessy we are guided both by a tradition bound commitment to quality and an entrepreneurial spirit that ever challenges us to find ways to delight and inspire our consumers. For the experienced drinker or those new to Cognac, we have something to offer in our portfolio. Our premium Hennessy V.S, Hennessy Black and V.S.O.P Privilège can be enjoyed neat, on the rocks or in a spectrum of mixed drinks. We also produce an unparalleled range of Prestige offerings, from Hennessy X.O, Paradis, Paradis Impérial, and our very top expression, Hennessy Richard.
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BARTENDER MAGAZINE
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BARTENDER® MAGAZINE is proud to present our Feature Bartender from St. Louis, Missouri You can find Parres at either Sub Zero Vodka Bar, 308 N. Euclid Ave., St. Louis, or Gamlin Whiskey House, 236 N. Euclid Ave., St. Louis. He is frequently featured by St. Louis media sharing his passion for well-crafted cocktails with the local community.
Meet Dustin Parres, corporate bar manager for Gamlin Restaurant Group, which includes Sub Zero Vodka Bar and Gamlin Whiskey House, two staples of St. Louis’ Central West End. Today, Parres is a busy man. He manages a team of more than 25 at two bustling bars, which feature more than 500 vodkas and 275 whiskeys. He jetsets to guide tastings in faraway places such as London and L.A. and has been involved in the local development of a new whiskey and several different vodka flavors. Parres helps select the spirits served at each location, and uses his expertise to create extensive cocktail lists that introduce guests at both restaurants to intriguing new flavors and re-imagined old favorites. Parres started out as a barback at 16. His advice for breaking into the business: “Anyone that wants to get into bartending to make some ‘easy money’ should abandon all hope.” Bartending is one of those things people see and say, heck, I could do that, when in reality there’s so much more to the job 14
BARTENDER MAGAZINE
than just executing a drink recipe and collecting payment. Instead, Parres says, a successful bartender needs to be able to quickly connect with total strangers and offer them a unique experience. For Parres, knowledge was power. At 21, he reconnected with Derek Gamlin, whom he’d met when both were working at a downtown sports bar. Gamlin, who’d since opened Sub Zero Vodka Bar, offered Parres a job. Parres spent the next three months working as a daytime bartender. Those shifts gave him an opportunity to learn the establishment’s cocktail list, featuring hundreds of vodkas. “I made it my goal to know the story, tasting notes and selling points for every one of them,” he says. Parres says that as he learned more about the different vodkas, he was fascinated by the variations from bottle to bottle. He thought back to his college chemistry days and marveled at how much science went into making a cocktail, even before a bartender got their hands on it
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His passion is evident. It’s clear from the way Parres talks about his customers and his cocktails alike that this really is his calling. “I get to help people celebrate their triumphs, and help them work through their defeats,” Parres says. Parres is thankful to have a career he’s so passionate about. But that can be a double-edged sword. “It’s taken me eight years to build a reputation, and I could destroy it in less than a week simply by not bringing my passion to work with me, by dropping the ball one time,” he explains. So what is it about Parres’ style that keeps ‘em coming back? “I hear being cute helps, but I wouldn’t know from experience,” he quips. Instead, Parres credits his ability to build rapport and keep things fresh. “It’s important to always have something new to share with your guests, whether it’s a new drink, a new joke, a new product, whatever,” he says. “Too many people find success in this business and stop being creative. That just won’t work — this market changes too quickly.”
SPRING 2015
JACK DANIEL’S ANNOUNCES NATIONAL LAUNCH OF NEW CINNAMON SPIRIT “TENNESSEE FIRE” The Jack Daniel Distillery is excited to announce the nationwide release of their finely crafted, redhot cinnamon spirit, Jack Daniel’s Tennessee Fire. Following its wildly successful limited release last year, the highly coveted ‘Jack Fire’ is now available in all 50 states. Jack Fire brings together the distinctive character of Jack Daniel's Tennessee Whiskey with a red-hot cinnamon spice liqueur. The result is a sweet, hotcinnamon kick that complements the smooth and delicious taste of Jack Daniel’s, giving a unique finish full of unmistakable character. The brand’s first flavor variation, Jack Daniel’s Tennessee Honey, exploded onto the scene in the spring of 2011 and has since become one of the most popular flavored spirits in the U.S. The brand will now offer existing fans and newly interested consumers another flavor option, continuing to build on their esteemed portfolio. It all starts with a distinct mingling of Jack Daniel’s Old No. 7 Tennessee Whiskey and Jack Daniel’s very own cinnamon liqueur. The result:
SPRING 2015
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a classic spirit that delivers a smooth, delicious finish and upholds the quality taste that Jack Daniel’s friends have come to expect. Jack Fire was first offered in April 2014 in three select markets Oregon, Pennsylvania and Tennessee. Due to positive consumer response, the spirit was released in five more markets – Georgia, Illinois, Michigan, South Carolina and Texas. “Mr. Jack himself was a true innovator and always followed his own path,” said Casey Nelson, Sr. Brand Manager, Jack Daniel's Flavor Portfolio. “We believe we have developed a product that Jack himself would be proud of and worthy of the name ‘Jack Daniel’s.’ We hope that our many friends around the country will enjoy this new offering.” Jack Daniel’s Tennessee Fire hit shelves in March, 2015 and is available at 70 proof. The product is priced in line with Jack Daniel’s Tennessee Honey.
Follow @JackFire or visit www.JackFire.com for more information and use the hashtag #JackFire to join the conversation.
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Vinifera Wine Bar & Bistro: Close to Virginia wine country and Washington, DC offers a unique wine experience 16
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Vinifera Wine Bar & Bistro, a unique and sophisticated bistro, highlights fine wines from around the world and pairs them with Mediterranean inspired dishes and small plates made from locally sourced ingredients. For foodies that pay attention to how freshly made dishes popping with flavor are paired with wine that not only compliment the meal – but truly take it to the next level, find Vinifera Wine Bar & Bistro the ideal dining experience. Fresh ingredients, including vegetables and herbs, are grown just steps away from the guest tables that line the outdoor patio surrounding the Bistro’s floor to ceiling windows. Vinifera Wine Bar & Bistro offers wine dinners to its clientele quarterly. Hosted in the restaurant’s private room, or seasonally on the patio -which can accommodate up to 30 guests, the experience includes six courses, each SPRING 2015
Surrounded by the warm feeling of a chic and classic atmosphere that encourages conversation, Vinifera is an urban sanctuary in one of America's most renowned suburbs. paired with a wine to compliment the particular dish. Guests can enjoy detailed explanations of each of the dishes and their accompanying wines by award winning Chef John-Michael Hamlet, Sommelier Nicole Bernard and local guest speakers including wine distributors and representatives from local vineyards from throughout the Virginia Wine Country. The events, traditionally popular with local wine enthusiast, see many repeat guests who enjoy meeting up, to discuss wines, and catch up on the latest offerings and learn about trends in the wine industry. The charge for each event starts at $150. “When preparing new items for our ever changing menu, we are always
SPRING 2015
thinking about what wine selections best complement our menu additions,” said Chef Hamlet. “We are always thinking about how even the smallest change to the menu or restaurant will affect the total guest experience before we implement any enhancements. Because we have such a large loyal following we are always getting input from our regular guests on upgrades to our menu.” The award winning Vinifera Wine Bar & Bistro, located in the Westin Reston Heights, is very popular not only to those travelers coming to visit the Washington, DC area, but also has a tremendous following among locals who are looking for a unique dining experience. With countless vineyards
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THE 4-LEGGED GINGER 1-1/2 oz. Makers Mark 1/2 oz. Grand Marnier Flying Dog Bloodline Beer Ginger Beer Orange In a rocks glass place a slice of orange and Grand Marnier, then muddle. Add Makers Mark. Fill glass with ice, add equal parts of bloodline beer and ginger beer. Top with soda and stir, do not shake. Add straw and enjoy!
of Virginia Wine Country just a short drive from the Bistro and hotel, guests who come to enjoy east coast wine tours can come back from touring the vineyards to a relaxing yet cultured environment to apply their new wine tasting techniques.
11750 Sunrise Valley Drive Reston, Virginia viniferabistro.com
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“Golf is good for the soul. You get so mad at yourself that you forget to hate your enemies.”
Mike, an avid golfer, was teeing up for a very difficult shot. At that moment, a funeral procession went by. Mike stopped, stood still with his hat over his heart, and bowed his head. His golfing partner looked at him and said, “Mike, that was kind and decent of you to show such respect for the dead.” Mike replied, “Yes, we would have been married twenty-six years come tomorrow.”
– Will Rogers
“The harder you work, the luckier you get.” – Gary Player
“The only time my prayers are never answered is on the golf course.”
Rich Texans are fabled for their grand style, but when one oil tycoon appeared at a local British golf course followed by a servant pulling a foam-cushioned chaise lounge, his opponents thought that this was taking style too far. “J.R., are you going to make that poor caddie lug that couch all over the course after you? They asked him. “Caddie, my eye,” explained J.R. “That’s my psychiatrist.”
– Billy Graham
“Golf is a game in which you yell “fore,” shoot six and write down five.” – Paul Harvey
“Every rock ’n’ roll band I know, guys with long hair and tattoos, plays golf now.” – Alice Cooper
“Please stop checking your watch all the time, caddie. It’s distracting!” “This isn’t a watch, sir. It’s a compass!”
“Obviously a deer on the fairway has seen you tee off before and knows that the safest place to be when you play is right down the middle.” – Jackie Gleason
Jesus and Arnold Palmer are playing golf. Arnold tees off. It’s a long drive straight up the fairway, and he’s about a 5-iron off the green. “Not bad,” Jesus says. Jesus steps up to tee off, but his drive slices badly and lands on an island in the middle of a water hazard. Jesus calmly walks across the water to take his next shot. “Jesus!” yes Palmer, “who do you think you are, Jack Nicklaus?”
Two women were put together as partners in the club tournament and met on the putting green for the first time. After introductions, the first golfer asked, “What’s your handicap?” “Oh, I’m a scratch golfer,” the other replied. “Really!” exclaimed the first woman, suitably impressed that she was paired up with her. “Yes, I write down all my good scores and scratch out the bad ones!”
Jokes & Quotes from: GOD LOVES GOLFERS BEST by Ray Foley 18
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SPRING 2015
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BARTENDER MAGAZINE
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THERE IS ONLY ONE BARTENDER “Hall of Fame”
APPLICATION
BARTENDER
®
“Hall of Fame”
®
Inductees to the BARTENDER “Hall of Fame” will be chosen by a select panel of judges designated by BARTENDER® Magazine. ®
NOMINEE Name of Nominee
Nominee’s Phone #
How Long a Bartender
Age
How Long at Current Establishment
Address of Establishment
Ring Size
Name of Establishment City
State
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NOMITATED BY Your Name
Your Phone #
Your Address
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Please cite your reasons for nomination under the appropriate category (include any press clippings, etc.)
Outstanding Personal Achievements
Community Service ** good deeds, help to charities, youth organizations, etc. include press clippings, citations, etc.
Please Comment on Professionalism and Character of Nominee
PLEASE SEND YOUR APPLICATION TO: BARTENDER® MAGAZINE, P.O. 157, Spring Lake, NJ 07762, Fax to 732-974-8289, email to barmag2@gmail.com or go to www.bartender.com, to our special section BARTENDER “Hall of Fame” ®
*Minimum 7 Years **Most Important: We are interested in bartenders who give back to their community.
BARTENDER “Hall of Fame” is a registered trademark of Foley Publishing/Bartender® Magazine since 1985. ®
Why a BARTENDER
“Hall of Fame” Every Sport, Industry and Professional group invariably honors its best. The Oscars, the Baseball Hall of Fame, the Pulitzer Prize and the American Academy of Arts and Letters – these are all palpable expressions of the regard their honorees are held in by their professional colleagues of the value that is placed on their contribution. In like manner, BARTENDER® Magazine, the Authority on Bartending and On-Premise, salutes the otherwise unsung men and women behind the bar who play so large a role in On-Premise atmosphere and conviviality. In everything from NEW YORKER cartoons to the old radio show, Duffy’s Tavern, from the plays of Eugene O’Neill to the stories of O’Henry, the Bartender is as much a cheerful philosopher of life itself as well as a key ingredient to any successful establishment’s ambiance.
SPRING 2015
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And now, thanks to the BARTENDER some of our own industry’s leading dispensers of cheer and commentary are , being given due recognition. The BARTENDER therefore, took a fair amount of deliberation. No effort was spared to locate honorees who not only pour with personality, but also by their own behind-the-bar demeanor convey both good taste and high professionalism. They are indeed the very best representatives of our business, and each is an “all-star” in his or her own right. BARTENDER® Magazine is simply happy to be able to single them out, and to thereby have an annual opportunity to pay public notice to the very personality and talent that makes ours such a wonderful business to be in. Since 1985, bartenders have been inducted into the BARTENDER . For a full list visit www.bartender.com
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Lime Sugared Blackberry and Coconut Pale Ale Pastry Cream Tart
Ingredients For the Tart Crust: 1-1/2 cups all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 1/2 cup unsalted butter, cut into cubes 1 egg yolk 1/4 cup ice cold beer 1 teaspoon vanilla extract For the Coconut Pastry Cream: 1 cup whole milk 1 cup heavy cream 1 cup COCO LOPEZ® REAL CREAM OF COCONUT 1 teaspoon vanilla extract 5 egg yolks 1/3 cup your favorite pale ale 1-1/4 cups granulated sugar 3 tablespoons cornstarch For the Blackberries: 1 lbs black berries 1/2 cup granulated sugar Zest from one large lime (about 2 tablespoons)
Pork Satay with COCO LOPEZ Glaze Ingredients 14 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 tablespoons Asian fish sauce 2 tablespoons soy sauce 2 tablespoons sugar 1-1/2 teaspoons curry powder 1 teaspoon kosher salt 1 teaspoon freshly ground white pepper 1/3 cup sweetened condensed milk 2 pounds boneless pork shoulder, sliced 1/4" thick and cut into 4" strips 6" wooden skewers, soaked in water for 30 minutes Cucumber sticks and lime wedges, for serving
Directions Add 3/4 cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and egg yolk, process until well combined and dough gathers around the blade. Add the remaining flour and pulse 6-8 times or until all the flour has been coated. Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft. Lay long sheets of plastic wrap on a flat surface. Place the dough onto the plastic wrap, form into flat disks. Wrap disk tightly in plastic wrap, chill for 1 hour and up to 3 days. Preheat the oven to 350. Roll the tart dough into an even circle on a lightly floured surface. Line a tart pan with the crust. Prick bottom of the tart with a fork several times, adding pie weights if desired. Bake at 350 until lightly golden brown, about 15-18 minutes. Allow to cool. In a sauce pan off heat add the milk, cream, COCO LOPEZ® REAL CREAM OF COCONUT, vanilla, egg yolks, beer, sugar and cornstarch, whisk until well combined. Add to medium heat, whisk until thickened, about 10 minutes. Pour pastry cream into crust. Chill until set and cooled, about 3 hours. Add the sugar and lime zest to a food processor, process until all the lime oils and sugars have been well combined, about 3 minutes (this can be done days or even weeks in advance, keep in an air tight container until ready to use.) Just prior to serving, add the blackberries to a bowl, pour the sugar over the berries, toss until well coated. Top tart with the berries prior to serving.
Directions In a saucepan, combine COCO LOPEZ® REAL CREAM OF COCONUT with the fish sauce, soy sauce, sugar, curry powder, salt and white pepper and whisk over moderate heat until the sugar is dissolved, 5 minutes. Pour the marinade into a large bowl and let cool completely. Whisk the condensed milk into the marinade. Mix in the pork. Cover with plastic wrap and refrigerate for 1 hour. Light a grill. Skewer the pork and brush lightly with the marinade; discard any remaining marinade. Grill the skewers over moderately high heat, turning, until the pork is lightly charred and just cooked through, about 6 minutes. Transfer the skewers to a platter and serve with sliced cucumber and lime wedges.
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SPRING 2015
it's naturally good! Coco Lopez速 Real Cream of Coconut or 速 Coco Lopez Lite with 40% less fat
Coco Lopez, Inc. | Miramar, FL 33027 | 954-450-3100
www.cocolopez.com
The Barometer
A Bartender's Guide to Measuring Up in your Relationships By LisaDiane Kindred Author House www.Authorhouse.com $13.95 The Bartender knows best! Because the cheapest therapy you can find is often the person behind the bar at your favorite watering hole. The grown up “Lucy-with-her-lemonade-stand-therapy—more Long Island’s than lemonade”—when it comes to relationships, LisaDiane has just about heard it all. With customers’ stories, and anecdotes from the bar world, The Barometer: A Bartender’s Guide to Measuring Up in your Relationships serves up a healthy dose of common sense and shots of honesty, with advice on the side, from the bartender’s point of view. There may be variables out of your control that can contribute to the end of a relationship; but there are also ways you can cause the hurt and sabotage yourself. It’s those unintentional — and sometimes intentional—ways you cause your own harm. The Barometer is a “how-not-to” guide that trains you to refocus attention—and intention. Like that voice in the back of your head saying, “Don’t do it!” The Barometer is a no-holds-barred conversation with a good friend—or your favorite bartender.
The Home Distilling and Infusing Handbook, Second Edition Make Your Own Whiskey & Bourbon Blends, Infused Spirits, Cordials & Liqueurs By Matt Teacher Cider Mill Press www.cidermillpress.com $16.95 Like to dabble, invent, experiment, and concoct? Like to drink? Move beyond bartending and learn how to combine alcohol with herbs, spices, fruit, and more to create your own custom blends! This book guides you step-by-step through the process of creating unique and delicious alcohol infusions, blends, cordials and cremes. No fancy degree or equipment required! Also, learn how to make your very own whiskey blends. Includes fifty unique recipes from some of today's leading mixologists, including: Smoked Bacon Bourbon, October Apple Liqueur, Horseradish Vodka, Silver Kiwi Strawberry Tequila, Cucumber Gin, Cherry Whiskey, and Blueberry Bourbon. Bottoms up!
Sake Confidential
A Beyond-the-Basics Guide to Understanding, Tasting, Selection, and Enjoyment By John Gauntner Stone Bridge Press www.StoneBridge.com $11.95 With today’s sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm and chilled. And what better mentor than John Gauntner, the “Sake Guy” and the world’s leading non-Japanese sake educator and evangelist? Includes over two dozen no-holds-barred essays, John reveals “the truth about sake” from a connected insider’s perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies.
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Think you know? bartender.com mixologist.com Find the definitive information for bartenders...product announcements, contests, cocktail inspiration, trade talk and much more. Visit the new sites today!
10 BEST REASONS FOR BEING A BARTENDER T-SHIRTS
Sizes S, M, L, XL – $20.00 each plus $5.00 shipping & handling. XXLarge, XXXLarge – $25.00 each plus $5.00 shipping & handling.
MAJOR LEAGUE BARTENDING T-SHIRTS Available for Men & Women. Sizes S, M, L, XL. $20.00 each plus $5.00 shipping & handling.
BARTENDER UNIVERSITY CLASS OF 20?? TODDLER T-SHIRTS Sizes 2T, 3T, 4T, 5/6 – $12.00 each plus $5.00 shipping & handling.
BARTENDER HOODIES
Sizes S, M, L, XL. $30.00 each. Sizes XXL, XXXL. $35.00 each. All sizes, please include $5.00 shipping & handling.
BARTENDER HATS
One size fits all. $30.00 each plus $5.00 shipping & handling.
BAR SIGNALS POSTER
23" x 29". $15.00 each plus $5.00 shipping & handling. 26
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Purchase by sending check to: Foley Publishing, P.O. Box 157, Spring Lake, NJ 07762 or to use credit card, call 1-800-46-drink. You may also e-mail barmag2@gmail.com with your order information. WE ACCEPT THE FOLLOWING CARDS:
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BAROSCOPES by Madame Vena CAPRICORN
DECEMBER 22- JANUARY 19 You’ll be free to follow your goals this spring. Embrace changes, shake it up! Money matters are looking up. Contemplate while sipping a BLACKBERRY MARGARITA.
CANCER
BLACKBERRY MARGARITA
LOCO BRUNCH COCKTAIL
In a shaker with ice combine AGAVE LOCO, iced tea & black berries. Shake & strain into a margarita glass. Top with prosecco. Skewer black berries for garnish.
In a cocktail shaker, combine ingredients. Fill with ice, shake and strain into a rocks glass over ice. Garnish with a blood orange peel.
1 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. blackberry iced tea 8 blackberries Prosecco
JUNE 21- JULY 22 This spring will bring a new success from a different direction. Don’t question your inclination. Go with it while enjoying a LOCO BRUNCH COCKTAIL. 4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 oz. blood orange juice 1 oz. lime juice 2 oz. Cointreau Blood orange peel for garnish
AQUARIUS
JANUARY 20- FEBRUARY 18 This spring stay focused on your dreams, success is within reach. Your personal life will be so bright you’ve got to get shades. Smile while enjoying a CELEBRATE CITRUS.
LEO
CELEBRATE CITRUS
SPICY CUCUMBER LEMONADE
2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. Campari 1-1/2 oz. fresh orange juice 1 oz. fresh grapefruit juice
JULY 23-AUGUST 22 Your social life will shine this spring. Look at all your options again; perhaps you need to refocus the goal. Think it over while sipping a SPICY CUCUMBER LEMONADE.
Shake in a tall glass with ice.
4 oz. AGAVE LOCO PEPPER CURED TEQUILA 16 oz. Lemonade Pinch of cayenne pepper 1 lemon, thinly sliced Thin slices cucumbers
PISCES
Fill two highball glasses with ice. Combine ingredients. Stir well & serve. Garnish with cucumber and lemon slices.
FEBRUARY 19- MARCH 20 Your vision wont be shared this spring, pay no mind. Stick to the plan! Speak up-stand your ground. Mull it over while sipping a CHERRY LOCO.
CHERRY LOCO
1 -1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1- 1/4 oz. Blood Orange Juice 3/4 oz. cherry liqueur 1/2 oz. lemon juice 1/4 oz. orange liqueur Brut champagne Shake all ingredients but champagne with ice. Pour into a highball glass and top with champagne.
ARIES
MARCH 21- APRIL 19 The focus this spring will be on your finances. New ventures will take you further down that path. Make a new plan Stan! Think it over while enjoying a YUZ PRETTY SPICY.
YUZ PRETTY SPICY
VIRGO
AUGUST 23-SEPTEMBER 22 This spring the focus will be finances. Get professional Advice! But have no fear you can do no wrong. Smile while sipping a SUNSHINE PEPPER MIMOSA.
SUNSHINE PEPPER MIMOSA
2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part carrot juice 1 part orange juice Champagne Combine ingredients, top with champagne and stir gently.
LIBRA
SEPTEMBER 23- OCTOBER 22 Forget what anyone else says-follow your dream. Your other half insists on being in charge-AH NO! Play let’s make a deal. You might even win the big prize. Laugh while enjoying a PEAR-TINI.
PEAR-TINI
Fill a rocks glass with ice. Add all ingredients & stir well.
1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3-1/2 oz. pear nectar 1 dash cinnamon 1 drop vanilla extract Lemon
TAURUS
Combine ingredients in a shaker with ice, shake and pour into a honey drizzled martini glass.
2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/4 oz. yuzu juice 4 slices fresh jalapeno APRIL 20- MAY 20 Slow down, you move too fast. Spring will be a cross road for you. Your grit and determination will be amped up. Keep it in check while enjoying a SPICY HAWAIIAN.
SPICY HAWAIIAN
1 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/2 oz. celery juice 3/4 oz. pineapple juice light beer to fill Combine ingredients in a shaker with ice, strain into a highball glass. Fill remainder of glass with beer and garnish with a pineapple wedge.
GEMINI
MAY 21- JUNE 21 Your well thought out plans will run into opposition this spring. Be ready to bob and weave. Think about vacationing to a place you’ve never been before. Contemplate while sipping a THAT’S A SPICY PIÑA.
THAT’S A SPICY PIÑA
2 parts AGAVE LOCO PEPPER CURED TEQUILA 2 parts pineapple juice 1/2 part simple syrup Splash orange juice Slice muddled jalapeño Jalapeno slice for garnish Muddle a sliced jalapeno and simple syrup in a mixing glass. Add ice, AGAVE LOCO, and juices. Shake well. Strain into a highball glass filled with ice. Garnish with a jalapeno pepper slice.
SCORPIO
OCTOBER 23- NOVEMBER 21 You’re super busy at work this spring. But remember if an idea doesn’t stick you have to let it slide. It’s all coming together. Relish the thought while sipping a SPICY GRAPEFRUIT MARGARITA.
SPICY GRAPEFRUIT MARGARITA
1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 tbsp. grapefruit juice 3 tbsp. lime juice 3 tbsp. simple syrup 1/2 oz. Triple Sec Combine ingredients in shaker with ice, shake. Rim glass with grapefruit juice and salt. Pour & serve.
SAGITTARIUS
NOVEMBER 22- DECEMBER 21 This spring your creativity will be front and center. You’ll experience an intoxicating turn on travel plans. WOOT WOOT! Celebrate while sipping a PINEAPPLE-RITA.
PINEAPPLE-RITA
1-1/2 parts AGAVE LOCO PEPPER CURED TEQUILA 1/2 part lemon juice 1 basil leaf 2 tsp. sugar, superfine 2 pieces Chilean hot pepper Add basil, sugar, and lemon juice into shaker. Fill with ice cubes. Add AGAVE LOCO. Shake and strain into a cocktail glass. Garnish with Chilean hot peppers.
S E R V I C E
B A R
CALL AND ORDER YOURS TODAY!
1-800-549-4491 www.precisionpours.com
The TD105-30 Free Pourer was designed by Tom Dyer who is one of the finest Bartenders on the Planet. The TD105-30 is made from the highest quality material which means the pourer is guaranteed to last and the cork on the TD105-30 will not separate from the pourer like others do. Bartenders the world over say the TD105-30 is the best free pour they have ever used.
Drink Tokens & Wooden Nickels Choose from 4 sizes, 13 token colors, and dozens of stock designs. Visit www.DrinkTokens.com
Pull Tabs & Punch Boards
Hundreds of profit-making games in stock. Wide range of ticket counts and top prizes. $0.25 to $5 tickets. Visit www.Pull-Tabs.com
1-800-233-0828
Pull-Tabs.com • DrinkTokens.com www.kardwell.com • 1-800-233-0828 28
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B A R
THE WRANGLER
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reight
OLD MARINE T-SHIRT Send your size and check to Foley Publishing:
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THE ART OF LeRoy Neiman
FRANK SINATRA - THE VOICE (28" x 22") Unsigned poster $50.00 Personally signed poster $175.00
Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman PORTRAIT OF LIBERTY (38" x 28½") Personally signed poster $300.00
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WE ACCEPT THE FOLLOWING CARDS. CALL 1-800-46-DRINK OR EMAIL: BARMAG2@GMAIL.COM
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C'MON...MAKE US LAUGH! We need your best caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!
The next issue of BARTENDER® is the
“SUMMER SPIRITS”
All Whitey Then - A look at Rum, Tequila, Vodka, and Gin •••••
BEER & FOOD PAIRINGS ••••• Do you have an inventive and resourceful idea to share with BARTENDER® readers? Send to barmag2@gmail.com ••••• Remember, always keep these coming:
Email to barmag2@gmail.com, see bartender.com or mail to: BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762
The winner will be announced in the next issue.
THE WINNING CAPTION FROM OUR LAST ISSUE
SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES •••••
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“My wife’s at home cleaning the gutters.” Reggie Arens, Triangle, Remsen, IA
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RUNNERS UP “My future son-in-law is meeting me here for a drink. Do you think he will get the hint?” Rick Reitano, Bergenfield, NJ
“I'll have the usual and a rusty nail for my friend” Jeanette, Impulse Lounge, Cleveland, OH
TO OUR BARTENDERS WITH MUSICALITY:
AND TO THE SEVERAL WE RECEIVED:
“And He’s buying a stairway to heaven”
“Drinks are on the house”
C.J. Landgrebe, Newtown, CT “Going up on a Tuesday”
Stanley Lopez, La Tasca, Arlington, VA
“Climbing up the corporate ladder” “Shoots or (shots) and ladders”
Thank you to the 283 others who entered. Try this issue’s contest! 32
BARTENDER MAGAZINE
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SPRING 2015
WAS A WARM-UP
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