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ROSEWATER MARTINI
RUM JULEP
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2 oz. vodka 2-1/2 oz. rosewater* 1 oz. simple syrup Shake and pour into a martini glass with a rose petal and sugar rimmed garnish. *Bring distilled water to a boil in a big pot. Add about 10 roses "petals only." Stir, let them sit in hot water for about an hour. Pour the petals and water into a clear container. (sunlight actually helped bring out more color in the water) Allow to sit for 3 days. Strain the roses out leaving just the water.
2 oz. Blue Chair Bay White Rum 1/2 oz simple syrup 8 mint leaves Ginger beer Top rum and simple syrup with ginger beer in a glass. Garnish with a lime wedge.
BRITTANY BATSON JULIA PEARL PLANO, TX
MOJITO NARANJA
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OLD SCHOOL OLD FASHION
1-1/4 oz. Larceny Bourbon 3/4 oz. Vya Sweet Vermouth 3/4 oz. Gran Gala 4-5 House Dry Tart Cherries infused with Southern Comfort 1 fresh orange wedge Muddle the infused Dry Tart Cherries and orange together, add ice, Larceny Bourbon, Vya Sweet Vermouth, and Gran Gala. Shake and strain, pour into rocks glass filled with ice. Garnish with 3 additional Infused Dry Tart Cherries. CHRIS MCDONOUGH CLARION HOTEL/LEGENDS BAR AND GRILLE GREENSBORO, NC
JUICE BOX
1-1/2 oz. Captain Morgan Spiced Rum 1 oz. Malibu Rum 1 oz. Stoli Vanilla Vodka Equal parts of pineapple, orange, and cranberry juice. In a pint glass packed with ice, add all ingredients, shake until shaker frosts over. Flag with orange and cherries. KAREN MIATA BROADWAY GRILLE & PUB JIM THORPE, PA
THE SALTY MIAMI
1 oz. Grand Mayan 3D Silver Tequila 1 oz. Pimm's #1 3/4 oz. fresh celery juice 1/2 oz. fresh lime juice 1/2 oz. simple syrup 2 strawberries, halved Club soda Sea salt Rim the top of a Collins glass with a good quality sea salt. Shake all ingredients together and strain into the salted glass. Fill with ice and top with a splash of soda water. Garnish with a peel of celery and a strawberry.
BLUECHAIRBAYRUM.COM
1-1/2 oz. Tanqueray Rangpur Gin 3/4 oz. simple syrup 1/2 oz. Solerno Blood Orange Liqueur 3/4 oz. lime juice Club soda Mint Orange JASON SERBANTES CORONAS DE ORO BELTON,TX
BLOOD ORANGE MIMOSA
1 oz. Boiron blood orange puree 1/2 oz .Grand Marnier 3 oz. Domaine Chandon Brut Combine puree and Grand Marnier in mixing tin. Shake moderately. Add Domaine Chandon Brut and stir gently. Strain into champagne flute. Garnish with an orange wheel. CREATED BY CAMERON MITCHELL RESTAURANTS
MICHAEL PERSIAN, OCEAN PRIME TROY, MI
KEY LIME MARTINI
1-1/2 oz. Stoli Vanilla Vodka 1 oz. Keke Beach Key Lime Liqueur 1 oz. pineapple juice 1/2 oz. Licor 43 Graham cracker crumbs One large, fresh lime Using Rose’s Lime Juice, rim martini glass and coat the edge with graham cracker crumbs. Place vanilla vodka, Keke, Licor 43, and pineapple juice in Boston Shaker glass. (Optional 1/2 oz. cream for a weightier consistency). Shake thoroughly until ingredients become frothy. Strain into graham cracker crumb rimmed martini glass. Garnish with thick, fresh full lime wheel. JOHN “FITZY” FITZPATRICK 32 EAST DELRAY BEACH, FL
GMTEQUILA.COM
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SPRING 2016
Protect your signature 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.
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LA LAVANDA
BLACK CHERRY & PLUM MANHATTAN
2 oz. Hendrick’s Gin 3/4 oz. lavender 3/4 oz. lemon juice 1/2 oz. crème de violette Garnish- violet flower with a lemon peel.
Hibiki Japanese Harmony whisky Black cherry liqueur CHOYA Dento (Japanese Fruit Liqueur) Angostura bitters
JENNY SCHUBERT–BARTENDER DAVIO'S NORTHERN ITALIAN STEAKHOUSE ATLANTA, GA
BENIHANA CHANDLER, AZ
GARDEN DAIQUIRI
RUMCHATA TIRAMISU MARTINI
2 oz. Caraway-infused Brugal Especial Blanco Rum* 1 oz. citrus (equal parts fresh lime/lemon juice) 1 oz. simple syrup 1 oz. juice of red bell pepper Add ingredients to cocktail shaker and shake. Strain into a Coup glass that has been garnished with half rim of Maldon sea salt.
LAURIE LEOCE TAVOLINO DELLA NOTTE CORAL SPRINGS, FL
2-1/2 oz. RumChata 1-1/4 oz. chocolate vodka 1 single espresso Crushed lady fingers and chocolate syrup for garnish.
*To make a batch of Caraway-infused Brugal Especial Blanco Rum, add 5 parts rum to 1 part caraway seeds and let sit for at least a week.
ALEXA AMENDOLAGINE AMERICAN CUT MIDTOWN NEW YORK, NY
DIRTY RUSSIAN 1-1/2 oz. Vodka 1-1/2 oz. Captain Morgan Over ice topped with half & half. Whipped cream optional. Sprinkle with cinnamon
CHILI’S ROUND ROCK, TX
1.5 oz. 4-Pepper & Sun-dried Tomato Pearl Vodka* 1/2 oz. Hot Sauce 4 oz. Zing Zang Bloody Mary Mix Garnished with cocktail onion, 2 slices house pickled Jalapeño Pepper, rolled up slice of ham, and a boiled quail egg. Build drink in salted pint glass with ice. Stir, garnish, and serve.
5 O’CLOCK SHADOW Black Pepper Infused Scotch Moscatel Sherry Lambrusco Saline Lime
*4-Pepper & Sun-dried Tomato Vodka – In a 5 Liter infusion jar place 2 each yellow, green, orange, and red bell peppers, 6 Jalapeños, 6 Banana Peppers, and 2 Poblano Peppers all sliced vertically. Add 1 cup Sun Dried tomato. Top with Vodka. Rest for 1 week. Serve and enjoy.
Garnish with Serrano Ham. AMANDA REED–BEVERAGE DIRECTOR HEARTWOOD PROVISIONS SEATTLE, WA BARTENDER MAGAZINE
Tito’s Handmade Vodka Malibu Coconut Rum House made fresh sour Pineapple juice Grenadine
DENVER MARY
EDDIE MCCAULEY KESWICK THEATRE GLENSIDE, PA
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TITO’S PUNCH
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DUSTIN PARRES, GAMLIN RESTAURANT GROUP CORPORATE BARTENDER SUB ZERO VODKA BAR ST. LOUIS, MO mixologist.com
SPRING 2016
Display the RumChata Freedom Bottle on your floors! A P ORT ION OF ALL
RUMCHATA FREEDOM BOTTLE P ROC EEDS GO T O
S I NC E 2 0 14 , W E H AV E D O N AT E D
$319,800 T O G E T H E R , L E T ’S M A K E T H I S Y E AR ’S D O NAT I O N THE BIGGEST EVER. L O N E S U R V I V O R F O U N D AT I O N . O R G
RumChata® Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.
Way down South, in a city known for it’s beaches and nightlife sits a gastropub who set out to bring something different to an already culturally diverse city. Enter Batch Gastropub, a farm to table restaurant with table tap technologies and craft cocktails galore. Opening its doors in December 2013, Batch was the product of Owner Kevin Danilo and his 15-year journey in the industry. “Opening a restaurant has been my dream since I was a kid. I remember everyone would mock me and say 'that's what everyone says' but I knew, without a doubt, that I would do this one day,” said Danilo. And you can see his input in every aspect of the project, from the food offered to the business practices he employs. The creativity in the cocktails, including the pecan-infused Jameson, can be traced back to Danilo's background bartending in New York City. Wanting to bring fresh food to Miami they have made sure to pride themselves on the commitment to using locally sourced food and is constantly working together with small businesses and purveyors in South Florida. Local tastes are paired and rotated with specialty cocktails and 14 mostly-craft beer taps. In addition to a fully stocked bar, the restaurant also features a unique tap system located directly on the table pouring signature cocktails and beers, a concept never before seen in Miami. 8
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Six tables at Batch feature a tap system with four options, usually including a rotating selection of two beers and two cocktail options. Amongst the selections are premium liquors such as Patron, joined by cocktail blends unique to Batch and all using house made ingredients, including 305 Collins and Sake It To Me. “I wanted to create an approachable way of sampling new drinks,” said Kevin. To pair with the extensive cocktail list, Batch created a menu full of your bar favorites such as wings and loaded fries, but all with a culinary twist. Crowd favorite is the gnocchi mac and cheese that guests can load up with a choice of toppings and proteins. The restaurant has ample room to accommodate guests both inside and outside on their patio. Batch Gastropub is a home away from home for all who stop in. To learn more, visit batchmiami.com.
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SPRING 2016
Sake it to Me 1 oz. Beefeater Gin 1/2 oz. House Made Coconut Lemongrass Sake 1 oz. Lemon Juice 1 oz. Simple Syrup Cucumber Garnish In mixing glass, combine liquids and shake for 15 seconds. Strain over fresh ice in Collins glass.
CAVALLO POINT’S IN-ROOM BARTENDER PROGRAM
Fort Baker, CA
Cavallo Point’s In-Room Bartender program offers an enticing twist to enhance their lodge experience. Guests can customize cocktail packages, based on their preference for tequila, whiskey, vodka or rum. Options include hand-shaken cocktails prepared by our in-room bartender, pre-made cocktails delivered to the room, or cocktail ingredients delivered for guests to mix themselves. Available anytime day or night, each in-room cocktail package comes with a bottle of liquor and all the accompaniments needed to serve four to five cocktails of your choice. Price: $50 (excludes tax, gratuity and delivery charge)
Experience the rich history of Fort Baker, California with historic lodging with today's amenities or contemporary green lodging with breathtaking San Francisco Bay views. 10
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This program is also part of a new Fire & Rain package, offering the new In-Room Bartender service and aperitivo sampler, accommodations in select Historic or Contemporary rooms, breakfast for two daily at Murray Circle restaurant, and a welcome amenity at the Mercantile. Package rates start at just $379 per month. Visit cavallopoint.com for more information.
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SPRING 2016
Jelly Donut
Honeydew Shot
1 part RumChata 1 part Chambord Pour Chambord into the bottom of the shot glass & layer chilled RumChata on top.
1 oz. citrus vodka 1/4 oz. Midori 1/4 oz. Barenjager honey liqueur 1/4 oz. fresh lime juice Combine ingredients into shaker with ice. Strain into a shot glass. Garnish with skewered melon ball, if desired.
RUMCHATA.COM
Chocolate Hazelnutty 1 part Tippy Cow Chocolate 1 part Hazelnut Liqueur TIPPY-COW.COM
Green Juice 1/4 Sunkist grapefruit peeled 1/4 cup freshly- squeezed Sunkist orange juice 1/4 cup freshly-pressed apple cider 1/2 tsp. fresh ginger 1/4 cup chopped green kale Place all ingredients and 1/2 cup ice in blender. Blend until smooth and pour into shot glass. SUNKIST.COM
Peach Lemon Drop Orange Vodka Peach Schnapps Lemon juice
Champagne Jello Shots 1 box of Watermelon Jello 1 cup boiling water 1/2 cup cold water 1-1/2 cups Champagne Add boiling water to Jello. Then add champagne and cold water, whisking to combine. Pour into shot glasses and chill for 3-4 hours.
Royal Flush Crown Royal Peach Schnapps Cranberry GOOD TIME CHARLEY’S ANN ARBOR, MI
Paloma 1 part Grand Mayan Tequila 1 part grapefruit soda
Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift.
For more information call 800-348-2976 or visit us online at MTIproducts.com • AutoFry.com • MultiChef.com Your Source for Ventless Kitchen Solutions for over 25 Years.
GoSpotCheck offers real-time field intelligence to drive more sales GoSpotCheck was built for the age of the deskless worker. These people are critical to businesses but historically have been hindered by the absence of technology, inhibiting them to take critical actions in relevant time frames. So, GoSpotCheck enables these businesses to capture real-time field intelligence to take meaningful and immediate action to drive more sales. But what does that have to do with bartending? For on-premise, it means being able to report data back to distributors and suppliers that will help them to
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understand what types of products consumers are ordering. Armed with this knowledge distributors and suppliers can provide exactly what the customer wants so bartenders don’t have to deal with stock outs or an abundance of product that your customers aren’t ordering. Brands including Beam Suntory, SweetWater Brewing Co., Delicato Family Vineyards, Labatt, and North Florida Sales are using GoSpotCheck to improve retail execution across the globe. For more information, visit gospotcheck.com.
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SPRING 2016
AWARD-WINNING ROTARI SPARKLING WINES Rotari Brut and Rotari Rosé
Owned by Trentino-based Gruppo Mezzacorona, a group of wineries that has been devoted to wine production for over 100 years, Rotari wines reflect the natural beauty of the Dolomite Mountains that surround the winery. Pristine mountain air, clear lakes, glaciers and diverse microclimates all blend together to make the Trentino region, in the heart of the Italian Alps, a superb area for the production of fine wine. It is in this region that the traditional method of producing sparkling wine known as Metodo Classico has been perfected over the centuries. The meticulous process, primarily identified by secondary fermentation in the bottle, is one of the key features that makes Rotari Wines award-winning. All Rotari Wines bear the Trentodoc label, having earned this distinction by adhering to the stringent quality-control regulations of the appellation, a level recognized by Wine Enthusiast, which named Rotari one of the “Top 100 Best Buys” for 2015. Rotari wines are as high quality as great champagnes, but not high cost. They are the ideal sparkling wine by the glass for any bar or restaurant with a great price point.
ROTARI BRUT (100% Chardonnay Trentodoc; 12.5% ABV; $13.99 SRP)
A Metodo Classico wine that is harvested by hand and selected from the very best vineyards. The second fermentation occurs in the bottle and in excess of the Trentodoc requirements, ages on the lees for at least 24 months, producing a wine of exceptional quality. It has a light golden color with a fresh and intensely fruity aroma. Balanced, yet with full and fragrant flavors that are harmonious and complex. A fine and persistent perlage is present throughout. Ideal on its own as an aperitif or paired with a wide range of flavor profiles and ethnic foods.
ROTARI ROSÉ (Pinot Noir/Chardonnay Trentodoc; 12.5% ABV; $13.99 SRP)
Like the Brut, a Metodo Classico wine that is harvested by hand and selected from the very best vineyards, with at least 24 months of aging on the lees. A soft salmon color is coupled with subtle and elegant aromas of wild red fruit. Its flavor is fragrant and intense with a hint of spice. This wine is rounded out by a delicate yet persistent perlage. A perfect aperitif, also an ideal pairing with a wide range of flavors from robust salads to light pasta and fish.
For more information, visit www.rotari.it, www://twitter.com/rotariusa, www://www.facebook.com/RotariUSA and www://instagram.com/rotariusa/
SPRING 2016
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CASTLE & KEY
KENTUCKY-BRED BOURBON From the historic site of Old Taylor Distillery under restoration by partners including Marianne Barnes, the first female master distiller of bourbon in Kentucky since Prohibition Inside the walls of a 19th century limestone castle in the heart of bourbon country, history is being honored–and made. Master Distiller Marianne Barnes and her team are painstakingly resurrecting the historic site of the former Old Taylor Distillery to produce their Castle & Key brand bourbon and gin. Production of Castle & Key’s flagship bottled-inbond bourbon is planned to begin this summer. As Barnes puts it, “The core of Colonel Taylor’s vision with bottled-in-bond was building a relationship of trust with his consumer, providing a literal guarantee of bourbon’s authenticity and, by extension, quality. Our goal is to embrace and enhance that vision, creating products and sharing the story from the plow to the bottling line.” Castle & Key plans to introduce a KY native botanical recipe gin this year, rye whiskey by 2018, and, then, traditional style Bottled-in-Bond bourbon to honor the Colonel’s legacy. When founding partners, Will Arvin and Wesley Murry, first saw the 1887 distillery, it had sat decaying for over 40 years. Despite decades of neglect, Arvin and Murry recognized the potential of the site with much of the existing buildings and equipment in a salvageable condition. “Under the rubble and overgrowth, there were 100 year old buildings that were still structurally sound and architecturally astounding, and while a number of people seemed to have passed on this hidden treasure, we knew it could be revived to make great spirits,” notes Arvin. Combining vision, passion and talent, the team is bringing the distillery back to life using existing, new and repurposed equipment and materials. State of the art distillation equipment manufactured by Vendome Copper & Brass Works has recently been installed positioning Castle & Key to begin production this summer with an annual capacity of 12,000 barrels per year. In addition to distillation capabilities, the facility has two barrel 14
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storage buildings one of which is the longest bourbon rick house in the world measuring almost two football fields in length. With this same uncompromising respect for both tradition and innovation, Barnes is crafting recipes using time-honored traditions and methods to create distinctive Bourbon and gin. Grains will be sourced from a local Kentucky farmer who is helping Barnes resurrect a strain similar to what would have been used during the prime of Colonel Taylor’s era. "We’re very excited to be part of the revitalization of something important in the history of Kentucky bourbon whiskey, and integral in the momentum of the Bourbon Trail,” says Brook Smith, the investment partner who, among his many successes, created Post Parade wine. Over a century before the Kentucky Bourbon Trail, Col. E.H. Taylor, Jr. had the vision to create a distillery that would be a destination for visitors, a notion far ahead of its time. The Castle & Key team is picking up where Taylor left off by carefully resurrecting the property and bringing it forward into the twenty-first century. From the renovation of the glorious grounds and structures, to the bourbon production, they are taking bourbon tourism to the next level. “It’s so encouraging to see how much people want to know about the bourbon they drink, who made it, where and how it’s made,” says Barnes. “Castle & Key is a destination that encourages people to be our guest, taste, see and enjoy a step back into bourbon history.” The original 1887 formal sunken garden has been revived beyond its original splendor by world-renowned Kentucky fine gardener Jon Carloftis. Located at the foot of the towering castle, it features a koi pond with benches surrounded by greenery, southern magnolia and hydrangea. Carloftis also designed a quarter-mile botanical garden path from which Barnes will source botanicals for her gins. A key to true Kentucky bourbon is the water. Castle & Key’s clear, limestone-rich source water bubbles up from the ground and fills a key hole-shaped pool under the restored 19th century springhouse. Facing the springhouse is a charming red brick train station—where guests arrived in private rail cars for Taylor’s famous Derby parties—that is planned to be transformed into a full-service restaurant. With Carloftis’ creative touch, other outbuildings will also be transformed into appealing event spaces for tastings, cocktail parties, weddings and private events. Bourbon aficionados and day-trippers will enjoy a Napa Valley experience at Castle & Key. Curated tours of the site, engaging tastings, leisurely strolls through the botanical garden, picnicking on the banks of Glenn’s Creek, or shopping inside a renovated boiler house are all experiences guests can expect and enjoy. A number of interactive distillery experience itineraries will be available when the distillery plans to open to the public late summer of 2016. To learn more, visit CastleandKey.com.
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SPRING 2016
NOW AVAILABLE NATIONWIDE!
Tippy Cow Rum Creams were so popular in limited release that they sold out after three months. STOCK UP NOW! Feature our sampler pack and watch as your customers fly back for their favorite flavor! TIPPY COW RUM SPECIALTIES, 14% alc/vol, bottled by Midwest Custom Bottling, Pewaukee, WI 53072. Please enjoy responsibly.
BARTENDER® MAGAZINE is proud to present our Feature Bartender from Los Angeles, California
By Frederic Williams He’s a bartender - he just hasn’t played one on television. And that’s strange, because Los Angeles-based bartender and character actor Heath Centazzo has played just about everything else. Plumber, mobster, chef, and limo driver. In his 20 plus years of acting, Heath has shown an incredible range and ability to inhabit his characters. It’s that same commitment, drive and natural born talent that has also allowed Heath to excel behind the bar at both The Casting Call and The Crystal View Lounge in Burbank for the last 17 years.
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Centazzo attended The Visual and Performing Arts School at Syracuse University, majoring in Film and Drama. It was there, during his sophomore year in 1994, that he decided to pick up some extra cash by working as a bouncer at a local spot, Maggie’s On the Hill. “I started as a bouncer, then I was a DJ, then finally I got the chance to be a bartender. It was a packed college bar, lots of beers and shots, basic mixed drinks. I never had any training, I just picked it up. Bartenders there helped me, but the whole thing came pretty easy to me.”
“Being an actor is the toughest career to pursue, but also the most rewarding at the same time. A lot of rejection. You go on auditions, you meet people, you network, you try to build a career. It’s about people. Bartending is the same way. It’s helped me with personality skills, being under pressure. I treat auditions like I’m with a customer. I break the ice, I just go in and have fun and do my best and show I’m just happy to be there. If I book it, I’m stoked. If not, I move on. Same thing at the bar. Keep it moving, have fun.”
With bartending, Centazzo explains, there was a kind of synergy between his natural gift for gab and his history in athletics that put him naturally at ease.
Born in Providence RI, Centazzo moved around a bit when he was young, his family finally settling in Mechanicsburg, PA. A lifelong sports enthusiast, he dreamed of playing in the big leagues until a high school injury refocused his future squarely on acting.
But the real test came when he inquired about a summer job as a bartender at The Hotel Hershey.
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“With bartending I felt very comfortable right away. I love talking to people. I’ve always enjoyed it, so I loved the people, and I also loved being on my feet. Being an athlete in my younger days, I loved the pressure; I use it as a positive. And I’ll talk my way out if it if I make a mistake.”
“My parents were eating at the Hotel Hershey and they got the card of the Beverage Director there, Bernie Strackhouse,
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SPRING 2016
so I gave him a call. He said, call me back in January, so I did. Then he said, just call me back in April, and I did. Then he said again, come in to see me in June, so I did and he gave me the job right away. He said the reason was because I was so persistent and I listened to him. It was a tough job to get at the time and he appreciated my persistence.” That's when the work began. Centazzo went out and bought all the books on bartending that he could find. He realized he was now learning a craft, one that could stay with him all his life. “I felt more pressure working in that service bar. I had to be so quick. In a college bar I could hang out, but this was serious. I had to know the drinks. It was a great learning experience. It was intense. I just started researching every drink. I learned a lot of older, more classic drinks. I was able to learn a whole other side of drink. I learned about wine. Bernie hired me and he really mentored me about wine and drink and to this day I keep in contact with him.” Centazzo said that the most important lessons he learned from The Hotel Hershey were setting up the environment and being prepared, but that the most important thing is to effectively utilize your time to serve everyone and make the customer happy. After graduation came the inevitable move to Tinsel Town. Los Angeles beckoned and Centazzo heard the casting call. He had taken a year off from bartending to focus on finishing school, but everyone knows that actors in LA flock to waitering and bartending so they can audition during the day. With some experience under his belt, Heath had similar ambitions. Luckily for him, his old friend and roommate (and presently a very successful writer/director), Chris Sparling was a waiter at The Holiday Inn in Burbank. There are two bars at the hotel, The Casting Call and The Crystal View Lounge. Hoping for a shot at either, once again Centazzo had to work his way through the ranks: “Chris helped me get a job as a cashier but I hated it so I moved to hosting. I finally went to the boss and said I really wanted to bartend, so she gave me a couple of day shifts. And I felt back at home! I’ve worked my way up and now I’m the top bartender there. I’ve seen so much change, but I still have regulars from 1999. The staff and management there is fantastic, the best people I’ve worked with. I’m lucky to have been at such a great place for so long”.
“Watching Heath bartend is like watching a fantastic conductor oversee an orchestra. He is great with the guests and keeps the environment fun and engaging,” said Glen Reynolds, a regular since 2007. “On slower nights, he gets trivia games going with the guests or has us create music playlists; we name the band, he picks the song. Without a doubt, his Margarita is one of the best I’ve had.” At the same time that he has clocked in four or five nights a week at the bars, Centazzo has also carved out a successful career as an actor and podcaster. He’s hosted a podcast on Lost called The Lost Revisited Now, as well as his own FilmList Podcast and Podcast Littlefell, a Game of Thrones fan podcast. For a while, he also hosted several shows on the TV Talk podcast network. Take a closer look and you might recognize Centazzo from his many commercials, films and TV shows. Remember that angry chef from the Texas Pete sriracha commercial, or the mobster in All American Bikini Car Wash? How about the lone voice at the other end of the call while Ryan Reynolds fights for his life in Buried? Centazzo has done what so many find difficult to do; become a successful, working actor in Hollywood. “I’m not a star, I’m not Brad Pitt. I know that. I’m just happy to be able to do what I love and make a living from it. I have a look and I love to act so hopefully people cast me. It’s what I love to do,” said Centazzo “Even if I worked fulltime as an actor, “bartender” would always be in my title. I’m a professional actor but I’m proud of being a bartender and being good at it. Early on I was an actor who bartended but now its fifty-fifty, I’m The Acting Bartender. People come in and, since it’s LA, they ask me ‘Are you an actor?’ And I say, ‘Well I guess. I’m acting like a bartender right now, what can I get you”?
The hotel bars are frequented by business travelers and flight crews from nearby Burbank airport, but they are also well known by locals. Centazzo keeps’em coming back with a great attitude, personalized music playlists for his regulars and spontaneous trivia sessions.
SPRING 2016
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2 oz. MALIBU RUM 1 oz. TRIPLE SEC 2 oz. PINEAPPLE JUICE 1 oz. CHAMBORD SPLASH OF SPRITE
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INDUSTRY FACTS AND FUN STATS $319,800
donated by RumChata to Lone Survivor since 2014
200
years ago Lagavulin Distillery started making scotch
78,865 BARTENDER® Magazine mails quarterly 184,500
Facebook followers of BARTENDER® Magazine as of 3/29/16
873,757
page views on bartender.com
1,850
Before 1850, beer was not sold in bottles. You had to take a bucket or pot to the neighborhood tavern
120,000
Mint Juleps are served over the two-day period of the Kentucky Oaks and Kentucky Derby weekend 1
1,000
pounds of freshly harvested mint used 1
60,000
pounds of ice used 1
$2.9
billion spent annually on margaritas 2
12.3
million cases of tequila bought by Americans in 2015 3
$782.7
billion restaurant industry sales 4
1
million restaurant locations in the United States 4
14.4
million restaurant industry employees 4
112
proof Jefferson’s Ocean Aged at Sea Cask Strength Kentucky Straight Bourbon
$15
California raises minimum wage to
24.5
million barrels craft brewers produced in 2015 5
$22.3
billion retail dollar value estimated of craft brewers 5
4,225
operating breweries in the US in 2015 broken down by 5
2,397 microbreweries 5 1,650 brewpubs 5 178
regional craft breweries 5
122,000
jobs provided by craft brewers- combining already existing and established breweries and brewpubs 5
6,000
an increase from the previous year 5
$23.4
billion U.S. bar, tavern, & nightclub industry revenue 6
42%
sales share of beer and ale 6
30.6%
sales share of distilled spirit drinks 6
363,000
total employment at U.S. bars, taverns, and nightclubs 6
5.56
average number of employees per establishment in the U.S.
19.3
million people who went to bars or nightclubs in casinos in the U.S. 6 1 kentuckyderby.com 2 chicagonow.com 3 thedailymeal.com 4 National Restaurant Association 5 Brewersassociation.com 6 statista.com
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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. 20
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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 inducted into the BARTENDER . For a full list visit bartender.com
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, THE BARTENDERS FOUNDATION™ Providing educational opportunities for bartenders and their families
In 1999, Ray Foley, former bartender
TO APPLY OR DONATE
and founder of BARTENDER®
Although Ray Foley made the initial contribution, we need to
Magazine, created The Bartenders'
raise money to achieve our dream. If you would like to make a
Foundation™ to award scholarships
contribution, no matter how large or small, please send your tax
to bartenders and/or their children.
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The Bartenders, Foundation™
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P.O. Box 157
contributions are tax deductible.
Spring Lake, NJ 07762
The goal is to award one scholarship per year. Each student
Bartenders, or their sons or daughters who are interested
selected will be awarded $5,000 payable over four years. The
in applying for next year's scholarship, should write to the
first scholarship was announced on Bartender Appreciation Day,
address above or visit bartenderfoundation.org or email
June 18, 2001.
info@bartender.com for an application.
TROPICAL SAUSAGE BITES Ingredients 1-1/2 pounds smoked link sausage, sliced 2 tbsp. cornstarch 1 (20 oz.) can juice-pack pineapple chunks, drained, reserving juice ® 1/2 cup of COCO LOPEZ REAL CREAM OF COCONUT
2 tbsp. prepared mustard 1/4 tsp. garlic powder 1 green or red bell pepper, cut into chunks 1 (8 oz.) can water chestnuts, drained and halved
GRILLED COCO CHICKEN KABOBS
Directions In large skillet, brown sausage. In small bowl, stir together cornstarch, reserved pineapple juice, COCO LOPEZ® REAL CREAM OF COCONUT, mustard and garlic powder; mix well. Add to sausage in skillet. Cook and stir until thickened. Add pineapple, bell pepper and water chestnuts; heat through.
Ingredients ® 1/2 cup COCO LOPEZ REAL CREAM OF COCONUT
1/2 cup lemon juice 2 tsp. chicken instant bouillon 1 tsp. marjoram leaves 1/2 tsp. garlic powder 1/4 to 1/2 tsp. crushed red pepper
QUICK DIJON DIPPING SAUCE
1 pound skinned boneless chicken breasts, cut into chunks Red or green bell pepper chunks Fresh pineapple chunks Directions
® UT, lemon juice, bouillon, In small bowl, combine COCO LOPEZ REAL CREAM OF COCON shallow dish, pour or bag plastic In marjoram, garlic powder and crushed red pepper. Remove chicken, hours. 6 to 4 ator refriger in e over chicken and peppers; cover. Marinat e thoroughly. Grill marinad Heat . skewers on arrange e; marinad from pineapple and peppers Serve with cooked e. marinad or broil as desired until chicken is done, basting frequently with rice if desired.
Ingredients ® 1/2 cup COCO LOPEZ REAL CREAM OF COCONUT
1/2 cup Dijon-style mustard Directions In small bowl, combine ingredients; mix well. Serve with your favorite appetizers. Refrigerate leftovers.
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Coco Lopez速 Real Cream of Coconut or Coco Lopez速 Lite with 40% less fat
Coco Lopez, Inc. | Miramar, Florida | 954-450-3100
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SPRITZ
Italy’s Most Iconic Aperitivo Cocktail, with Recipes By Talia Baiocchi & Leslie Pariseau Ten Speed Press tenspeed.com $18.99 A narrative about the unlikely history and culture of spritz cocktails, Spritz contains 50 classic and modern recipes. A bitter and bubbly wine-base cocktail, spritz is experiencing a wave of popularity in America, popping up on cocktail lists in trendy bars and restaurants, but traces its roots to ancient Rome. Authors Talia Baiocchi and Leslie Pariseau explore the culture of aperitivo, Italy’s spritz trail, and the drink’s revival via narrative essays, stunning photographs, and art decoinspired illustrations. So banish all thoughts of white wine spritzers, frosted tips and Jazzercize- these ideal combinations of bubbles and bitterness in a low-alcohol package make spritz the perfect all-day cocktail, and a wonderful foil for food (you’ll find recipes for classic Italian aperitivo snacks that pair particularly well with spritzes).
Cooking With Cheese
Over 80 deliciously inspiring recipes from soups and salads to pasta and pies Ryland Peters & Small rylandpeters.com $21.95 Make the most of this perennially popular ingredient with more than 80 delicious recipes. Whether you choose a classic dish or try one of the many inspired new ideas, you’ll find cheese recipes suitable for every taste and occasion and all cheese lovers! Cheese is perfect served with drinks and party nibbles in Small Bites & Appetizers, include melt-in-the-mouth Tapenade & Parmesan Cheese Straws and stylish Tomato & Ricotta Roulade. Discover fresh-tasting plates and warming bowlfuls in Salads & Soups, such as Roquefort, Pecan & Apple Salad and French Onion Soup with Gruyere Toasts. Cheese also works well as an ingredient in Breads & Baking. Try a slice of Lemon, Thyme & Feta Loaf or a Parmesan & Buttermilk Scone for a satisfying lunch. Finally, indulge in one of the heavenly Desserts, such as Nectarine & Mascarpone-stuffed French Toast and Greek Baklava Cheesecake. Whether you are cooking a simple family meal or want to impress your guests, you’ll find a winning cheese-based recipe here.
Gone with the Gin
Cocktails with a Hollywood Twist By Tim Federle Running Press runningpress.com $15.00 We know your type. You love the smell of napalm in the morning, you see dead people, and you’re the king (or queen!) of the world. No matter your cinematic stripe, there’s beverage (or ten) tailormade just for you. A perfect gift for film buffs and a terrific twist on movie nights, Gone with the Gin is the ultimate cocktail book for die-hard silver screen aficionados who prefer to be shaken, not stirred. Included within are 50 delicious drinks- paired with winking commentary on history’s most quotable filmsplus an all-star lineup of drinking games, movie-themed munchies, and illustrations throughout.
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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!
2016 Cocktail Calendar & Recipe Guide available now!
10 BEST REASONS FOR BEING A BARTENDER T-SHIRTS Sizes S, M, L, XL – $20.00 each plus $5.00 shipping & handling. XXL, XXXL – $25.00 each plus $5.00 shipping & handling.
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Available for Men & Women. Sizes S, M, L, XL – $20.00 each plus $5.00 shipping & handling. XXL, XXXL – $25.00 each plus $5.00 shipping & handling.
BARTENDER HATS
One size fits all. $20.00 each plus $5.00 shipping & handling.
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Sizes S, M, L, XL. $30.00 each. Sizes XXL, XXXL. $35.00 each. All sizes, please include $5.00 shipping & handling.
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BAR SIGNALS POSTER 23" x 29". $15.00 each plus $5.00 shipping & handling.
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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:
BAROSCOPES by Madame Vena CAPRICORN
DECEMBER 22- JANUARY 19
Things that no longer work for you need to be 86ed this season. Enough Already! Get ready to shake things up. Celebrate while sipping a JALAPENO POPPER.
JALAPENO POPPER
2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part lemon lime soda Squeeze lime juice Shake with ice, strain into shot glass. Before drinking, place coaster over shot and tap on bar top to activate carbonation.
AQUARIUS
JANUARY 20- FEBRUARY 18
This season you need to reach out to people who can further your goals. It’s a favorable time for travel, especially for business. Pack a bag while enjoying a 3 ALARM LOCO.
3 ALARM LOCO
4 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Raspberry Liqueur Fill highball glass to the rim with ice cubes. Pour all ingredients over ice. Garnish with raspberries.
PISCES
FEBRUARY 19- MARCH 20
The professional or personal plan you had will be thwarted this season. Not to worry, you’ll be back on track by summer. Think it over while sipping an AGAVE LEAF.
AGAVE LEAF
1-1/ 4 part AGAVE LOCO PEPPER CURED TEQUILA 1 dash Sambuca 1 dash bitters 1 dash grenadine Fill a mixing glass with ice. Add all ingredients. Stir and strain into a chilled cocktail glass.
ARIES
MARCH 21- APRIL 19
You’re on a personal mission this season, but be patient (not one of your virtues). All in good time- all will work out. You’ve got high hopes, and you’re never coming down. Smile while enjoying a THAI COLADA.
THAI COLADA
1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 oz. pina colada mix 1/2 oz. Midori Melon Liqueur 1/2 cup ice Blend until smooth.
TAURUS
APRIL 20- MAY 20
CANCER
WATERMELON MARGARITA
1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 2 cups fresh watermelon chunks 1/2 cup ice Add all ingredients in blender. Pulse for a minute. Salt rim of margarita glass. Pour mixture. Garnish with lime wedge.
LEO
MAY B LOCO
2 parts AGAVE LOCO PEPPER CURED TEQUILA 2 parts tomato juice 1 part orange juice 1 dash balsamic vinegar Fill a shaker with ice. Add all ingredients. Shake and strain into a chilled rocks glass over ice.
VIRGO
SALT & PEPPER MARTINI
2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/8 oz. Vermouth Combine ingredients in mixing glass over ice. Stir and strain into salt rimmed martini glass.
LIBRA
STRAWBERRY-BASIL LOCO
1 parts AGAVE LOCO PEPPERED CURED TEQUILA 5 basil leaves 1 whole strawberry 1 mint leaf Muddle all ingredients in a shaker. Fill with ice cubes. Shake and strain into a chilled cocktail glass filled with crushed ice. Garnish with mint leaf.
SPICY ORANGE
MAY 21- JUNE 20
LOCO RUSSIAN
1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part coffee liqueur Milk Fill a chilled highball glass with ice cubes. Add AGAVE LOCO and coffee liqueur. Top with milk.
SEPTEMBER 23- OCTOBER 22
This spring your close relationships will be fierce. Whatever is going on will prove to be to your advantage. Rejoice while enjoying a STRAWBERRY–BASIL LOCO.
BLACK LOCO
This season you’ll see your life going in a new direction that promises to be exciting! Patience will be needed in your love lifegood news is you’ll be too busy to notice. Laugh while enjoying a LOCO RUSSIAN.
AUGUST 23-SEPTEMBER 22
Your financial situation this spring will be amazing. All that hard work will finally pay off. Changes on the home front may turn out to be difficult. Hold on while sipping a SALT & PEPPER MARTINI.
SCORPIO
GEMINI
JULY 23-AUGUST 22
This spring travel to parts unknown, broaden your horizons. What are you waiting for- get out there! Start packing while enjoying a MAY B LOCO.
This season what you do out of public view will bring you closer to your aspirations. You’ll be entering a new phase of your life both personally and romantically. Rejoice while sipping a BLACK LOCO. 1 part AGAVE LOCO PEPPER CURED TEQUILA Cola 2 wedges Lemon Fill a chilled highball glass with ice. Add AGAVE LOCO. Top with cola. Garnish with lemon.
JUNE 21- JULY 22
The likelihood of job opportunities, you know that one you really want – is looking good. Go for it! Get psyched while sipping a WATERMELON MARGARITA.
OCTOBER 23- NOVEMBER 21
This spring reach for the stars. Your heart felt nature won't need prodding to delve into whatever you fancy. Watch your money- it don’t come easy. Chill while sipping a SPICY ORANGE. 2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part orange liqueur 1 part fresh lime juice Dash of bitters 1 oz. simple syrup Chili salt for rimming Chili pepper slices for garnish Pour the liquid ingredients into a shaker filled with ice. Shake well, strain into glass and garnish.
SAGITTARIUS
NOVEMBER 22- DECEMBER 21
This spring your imaginative self is all shook up. However, nothing happens over night. Stay focused on what matters most. Think it over while enjoying a CHILI-MANGO MARGARITA.
CHILI-MANGO MARGARITA
1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts mango margarita mix 1/2 cup ice Mix AGAVE LOCO and mango mix, blend with ice.
The Perfect Premium Gift
6 watt Rechargeable Stereo Speaker iBT12
10 watt Rechargeable Stereo 4-Speaker System with USB charging iBT32
iHome, the #1 brand in digital audio, offers this beautifully designed Bluetooth speaker with premium sound and speakerphone. Whether you’re picking it up for bartenders,servers, customers or employees, our SoundFlask™ makes the perfect premium gift. With one of the world’s thinnest speakers and a long-lasting rechargeable battery, this conversation starter offers wireless streaming of music from any smart phone or tablet. Let the party begin. Listen Responsibly! iHome and SoundFlask are a registered trademarks of SDI Technologies, Inc. Bluetooth is a registered trademark of Bluetooth SIG, Inc. All other marks are trademarks of their respective owners. Proudly Designed and Engineered in the USA.
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BARTENDER® is published 4 times a year–Spring, Summer, Fall/Winter, and Calendar (with 365 cocktail recipes). $5.00 from each subscription is donated to The Bartender’s Foundation™.
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THE ART OF LeRoy Neiman
Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman
KENTUCKY RACING (34" x 22") Unsigned poster $48.00 Personally signed poster $198.00
FRANK SINATRA - THE VOICE (24" x 18½") Unsigned poster $48.00 Personally signed poster $198.00 SAILING (25¾" x 30") Unsigned poster $48.00 Personally signed poster $173.00
NJ Residents add 7% sales tax. Send check or money order to: Foley Publishing, P.O. Box 157, Spring Lake, NJ 07762. Add $15.00 for shipping and handling. Please allow 10 business days for delivery.
Check us out on the web: bartender.com and mixologist.com. Blog: bartendermagazine.wordpress.com.
SPRING 2016
WE ACCEPT THE FOLLOWING CARDS. CALL 1-800-46-DRINK OR EMAIL: BARMAG2@GMAIL.COM
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WE NEED YOUR BEST CAPTION! We're looking for your funniest 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 BARTENDER®:
WHITE ON SUMMER 2016
A LOOK AT VODKA, TEQUILA, RUM AND GIN ••••• 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 / mixologist.com or mail to: BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762
The winner will be announced in the next issue.
SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES
THE WINNING CAPTION FROM OUR LAST ISSUE “Don’t worry about me falling over, I always land on my feet.” Vincent Coca, Staten Island, NY
•••••
RUNNERS UP
Need more BARTENDER®?
“A toast to the wife and kitties.” Bruce McClintock, San Luis Obispo, CA “So after my award winning role for Alice in Wonderland, playing Garfield they asked me what’s my secret? I said its in the cats meow.” Kelvin Mauldin, Old Warson Country Club, St. Louis, MO “Eight down and just one more please Mr. Bartender (poof).” Charley Spencer, Sunrise Lake Bar, LeRoy, MI “Wheeeeew I had a long day on a hot tin roof.” Charles Zein
Stay up to date with everything BARTENDER-related at Bartender.com Mixologist.com
AND THE SEVERAL WE RECEIVED:
“Here’s to the hair of the dog.” “Here’s to our nine lives.” “Dog days of summer.” “Stop calling me a pussy.” “Cats meow.” 32
Thank you to the 316 others who entered. Try this issue’s contest!
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ISLAND GIRL
1.5 oz. Blue Chair Bay速 Coconut Rum 1 oz. orange juice 1 oz. pineapple juice 2 oz. lemon-lime soda Build ingredients directly into tall glass with ice. Stir and flirt. Want produce? Add an orange slice and cherry.
Fishbowl Spirits, Nashville, TN. Blue Chair Bay Coconut Rum, 26.5% ABV.
PREMIUM CARIBBEAN RUMS CRAFTED WITH NATURAL INGREDIENTS