THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • SPRING 2019
Inside
FEATURE BARTENDER
Paula Lukas, Nur, New York City
FEATURE INTERNATIONAL BARTENDER
Konstantinos Papakonstantinou, The Clumsies, Greece
FEATURE BEER
ABK Hell, Kaufbeuren, Germany
FEATURE BAR
Trick Dog Bar, San Francisco, CA
& much more!
Thank you for all your help getting us where we are today!
TOP ON-PREMISE
PROFIT GENERATOR
+30.7%
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Tito’s Bloody Mary The infamous brunch cocktail that, depending on the garnishes, can overshadow the meal. Go ahead… load it up. As Tito says “It doesn’t make you a bad person!”
Source: (1) Nielsen CGA on premise data - market total, US total spirits top 25 spirit brands by $ value, volume 9L EQ, value $, Avg Price 1.5OZ EQ, rolling 52 w/e 08/11/2018 vs YA
VOL 101, NO. 1, SPRING 2019
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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
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FEATURES Feature Bar Trick Dog - San Francisco, CA
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Feature Wine
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Pop Up Bars
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Brand Buzz
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Feature Bartender
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Feature International Bartender
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Loveblock
Inspired by LEGO® & Harry Potter®
CELEBRATING
40 YEARS SERVING THE ON-PREMISE!
Lagavulin
Paula Lukas, Nur, New York City, NY
Konstantinos Papakonstantinou from Greece
Feature Beer ABK Hell
The Art of LeRoy Neiman Cover photo by AaronVan aaron@aaronvan.com
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VOL 101, NO. 1, SPRING 2019
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Michael Cammarano, Jake Jacobsen, Robert Suffredini, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 260,000 readers and subscribers. EDITORIAL CONTRIBUTIONS: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, selfaddressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing Corp.: BARTENDER® Foundation, BARTENDER “Hall of Fame”, BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing Corp., PO Box 691302, Vero Beach, FL 32969. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, PO Box 691302, Vero Beach, FL 32969. Copyright 2019, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited. ®
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To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com
ROSSVILLE MAPLE ROSE
A HINT OF SPRING
2 oz. Rossville Union Rye 1/4 oz. lemon juice 1/4 oz. maple syrup 2 rosemary sprigs 1 egg white 1 sugar cube 2 dashes Angostura Bitters/ Chocolate mole bitters
2 large blackberries 1 sprig sage 2 oz. Dark rum 1/2 oz. lemon juice 1/4 oz. simple syrup 1/2 oz. Chartreuse liqueur 2 dashes Angostura bitters Muddle the blackberries and sage with the lemon juice and simple syrup. Add the rum, Chartreuse, and Angostura. Shake over ice. Double strain into a coupe glass. Garnish with sage leaf and blackberry.
Muddle sugar cube with 2 dashes angostura bitters in mixing glass. Combine Rossville Union, lemon juice, & maple syrup into mixing glass. Add only egg white into mixing glass with rosemary sprig. Dry shake, then double strain into highball glass with fresh ice. Garnish with rosemary sprig & lemon twist. ROSSVILLEUNION.COM
HIBISCUS TITO RITA -
JOSH GANDEE HARVEST CLINTONVILLE COLUMBUS, OH
7 & 7 CHERRY BOMB
2 oz. Tito’s Handmade Vodka 1 oz. Ramazzotti Rosato Hibiscus & Orange Blossom Liqueur ¾ oz. Grand Marnier ½ oz. Lime juice
1/4 oz. Seagram’s 7&7 7 up dash cherry liqueur In a tall glass with ice. Add fresh cherries.
Half rim of Pink Himalayan Sea Salt. Shake and strain over fresh ice. Flower petal garnish.
MEGAN CHESTER ON PREMISE ACCOUNT MANAGER & BRAND AMBASSADOR FEDWAY ASSOCIATES, NJ
THE SECRET GARDEN
1 oz. Maestro Dobel Diamonte Tequila 1 oz. Domaine de Canton .5 oz. Yellow Chartreuse .75 oz. Lemon Juice .75 oz. Burnt Honey & Pink Peppercorn Syrup Shake with basil leaf. Double strain and garnish with fresh basil leaf.
RUDY’S BAR & GRILL NYC, NY
FROM LAND TO THE WORLD
Indulge Iron Buddha Tea Liqueur Zubrowka Vodka Dragon Fruit Juice Agave Nectar Fresh Lime Assorted Nuts
AKI WANG INDULGE BISTRO 24 SOLAR TERMS TEA & COCKTAIL MIXOLOGY, TAIWAN
WESTERN SUNSET
KASIA NOWAKOWSKA TAMPA YACHT & COUNTRY CLUB TAMPA, FL
1 1/2 parts Western Son Original Vodka 1/2 part elderflower liqueur 1 1/2 parts fresh lemonade Top with club soda Garnish with lime.
BONDI
1.5 oz. Playa Real Mandarin .5 oz. Diet Cranberry Juice .5 oz. Grapefruit Juice .5 oz. Lemon Juice
WESTERNSONDISTILLERY.COM
Combine all ingredients in a glass. Garnish with lemon wedge. PLAYAREALTEQUILA.COM
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Send BARTENDER® your signature cocktail to info@bartender.com
7D SMOKED OLD FASHIONED
THOUGHT OF SPRING
Bulleit Bourbon Orange peel Demerara sugar Luxardo cherry Angostura Bitters Cherry wood chips Smoke
1.5 oz. castle & key gin .75 oz. velvet falernum .5 oz. batavia arrack .25 oz. fresh lemon juice
This cocktail starts with Bulleit bourbon, infused with orange peels for 1-2 days. After straining the infusion, we add Demerara sugar as a syrup in a 5:1 ratio of orange-infused bourbon to syrup. Then this mixture is combined with the mixture already in the barrel, completing the solera aging process. Pour over a big ice cube & serve in an old fashioned glass, garnished with luxardo cherry & orange peel. Place the cocktail inside a glass dome & fill with cherry-wood smoke, giving our patrons a unique and unforgettable experience. CARLOS COLIMODIO - MIXOLOGIST SEVENTH & DOLORES STEAKHOUSE CARMEL, CA
OBSCURANCE .75 oz. Fernet Vallet .5 oz. Copper and Kings Destillare Curacao Featherstone Moments .25 oz. Pierre Ferrand Dry Curacao .25 oz. Caramel Simple .5 oz. St. George Nola Coffee Liqueur Tincture of cardamom, coriander, nutmeg 1 dropper (1 gram). Stir over ice and serve up with a cocktail napkin misted with Sfumato’s Gravitas scent. KEVIN PETERSON CASTALIA DETROIT, MI
CANON’S CANNON Maker’s Mark CS blueberry-thyme shrub amari JAMIE BOUDREAU CANON WHISKY BAR SEATTLE, WA
RUBENS Ginarte Italian Gin Wild Yam Soda Red Daikon Radish Marruca Honey Drops
FABIO CAMBONI - GENERAL MANAGER KASA INCANTO GAETA, ITALY
1.5 oz. Bulleit 10yr .5 oz. Licor 43 .5 oz. Lustau Amontillado Sherry 2 dashes Orange Bitters 2 dashes Absinthe
45 ml Bacardi Carta Blanca 20 ml Martini Extra Dry 25 ml Fresh lemon juice 20 ml Acacia honey water (1:1 ratio) 2.5 ml Pastis Shake together and double strain over 25 ml Prosecco. Serve in champagne flute. Garnish with a lemon flag. ANDREW WATSON-CALDERON REPRESENTING SWEDEN BACARDI LEGACY GLOBAL COMPETITION BARTENDER® MAGAZINE
SARAH TURBETT, BAR MANAGER OAK STEAKHOUSE NASHVILLE NASHVILLE, TN
THE OLD BELL
CUBIST
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Shake ingredients together and strain into a coupe glass. Top with tomato foam* and garnish with red sorrel micro greens. Tomato foam* 6 egg whites, 4 oz. fresh tomato juice, 2 oz. pineapple, 5 oz. lime,.25 tsp xanthan gum. Mix chilled ingredients & use an ICO whipped cream dispenser to make foam.
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In a mixing glass filled with ice, add all ingredients, stir 35-40 rotations, then strain into a chilled cocktail glass. Express an orange over the top and discard. HENLEY NASHVILLE, TN mixologist.com
SPRING 2019
Photo by: Angelina Melody
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Photo credit: Grace Sager
Trick Dog
San Francisco, CA Trick Dog, the James Beard Foundation Award-nominated bar, and one of the 2018 World’s 50 Best Bars, is proud to announce the release of the bar’s newest menu, Lucky Number 13, designed in collaboration with Idle Hand Tattoo. As the name suggests, this marks the thirteenth of Trick Dog’s semi-annual menus, which are released every January and July. The Lucky Number 13 menu debuts January 7 and runs through the beginning of July. This collaborative project features 13 cocktails, paired with, and named after, tattoos drawn specifically for Trick Dog by Idle Hand, the acclaimed San Francisco tattoo studio in the form of a “flash sheet:” the traditional artwork that tattoo shops use to display their designs. In addition to the menu being for sale, Trick Dog is offering a limited edition, archival poster version, screen-printed by renowned poster artist Lil Tuffy. Sales from the poster ($40 for the limited edition print; $20 for a service copy) featuring the custom artwork will benefit the San Francisco Rock Project, a local non-profit rock music school for kids from seven to 17 years old. To-date, BVHospitality and The Bon Vivants have donated close to $515,000 to nonprofit organizations that the group believes in, with nearly $90,000 of that originating from the sales of Trick Dog’s theme menus and related events (including $13,000 raised from the sale of The Joy of Cocktails – A Trick Dog Cookbook, the twelfth and most successful fundraising menu yet). Continuing their practice of collaborating with local artists of various media, Trick Dog owners Josh Harris and Morgan Schick, of BVHospitality, and the Trick Dog team were inspired by the classically styled flash created by the tattooers at Idle Hand. The artists chose traditional American tattoo pieces, and recreated them for this menu. “We’ve been baking the idea for a tattoo menu for a long time, and as we approached our 13 th menu, we realized now was the time to make it happen,” says Harris. “Based on the friendships we share and the talent at Idle Hand, collaborating with them was a no-brainer.” For more info visit: trickdogbar.com 8
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Lone Wolf
1.5 oz. Talisker 10 0.125 oz. Ardbeg 0.75 oz. Late Harvest Chenin 1 oz. pepita orgeat* 0.75 oz. lemon juice 1 dash angostura bitters Shake and strain into Old Fashioned glass over fresh ice. Garnish with pumpkin seed brittle.
Pepita Orgeat
150 g toasted pumpkin seed 500 ml water 100 ml maple syrup 250 g evap sugar Tsp salt Soak seed in water overnight. Blend. Add maple and sugar and salt. Heat until incorporated. Strain. SPRING 2019
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Feature Wine
Vintage: 2018 Grape Variety Used: 100% Sauvignon Blanc Appellation: Marlborough District Alcohol: 12.50% Length/Type of Fermentation: Tank pressed, followed by four hours of settling, the juice was inoculated with organic yeast. No preservatives were added before fermentation. Release Date: November 1, 2018 Cases Produced: 25,000 Cases Imported: 25,000 Suggested Retail Price: $21.99
Loveblock was forged from a love affair with a view and a challenge. Loveblock is perched on top of the hill overlooking Marlborough’s Awetere Valley, far removed from the agricultural bustle below. You can almost see the end of the planet; the peace lifts you above your troubles. Loveblock is charged with creating the best wine to express this special place. Loveblock is founded by Erica, and her husband, Kim, renowned veterans of the New Zealand wine industry. Erica, a graduate from the University of Cape Town, started her career as an aspirational medical scientist, progressing into the pharmaceutical industry. Erica made New Zealand her home after marrying her husband. Kim trained at New Zealand’s Massey University and specialized in Oenology at South Australia’s Roseworthy College. Kim returned to his native New Zealand following stints at Arrowfield in Hunter Valley, Stags Leap Winery in Napa Valley and Backsberg Estate in South Africa.
Vinification
Loveblock encompasses more than 200 acres of vineyards. The Loveblock Farm has two distinct parts, the Hillside and Woolshed. The Hillside a 180 acre vineyard is perched high above the Awatere Valley. The main vineyard produces mostly Sauvignon Blanc and Pinot Gris, as well as interesting varietals such as, Pinot Blanc, Tempranillo and Riesling. In addition to Loveblock Farm, “Someone’s Darling” exists in Central Otago. “Someone’s Darling” is a small patch of 20 acres dedicated solely to Pinot Noir. 10
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WINE NOTES: Color
Water white, with a hint of green and gold
Aroma
Lifted aromatics with white peach, passion fruit and citrus notes
Taste
Explosive palate with white peach and tropical fruits, with a lingering finish underscored with subtle herbaceous notes and linear acidity
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POP-UP BARS
by Shaun Melady
Inspired by LEGO® & Harry Potter® This area is restricted to adults only. Well … sort of. Though you’ve finally made it into adulthood, you may be starting to think that being a kid was not that bad. When you were younger, you didn’t have to worry about bills, or a job, or how to make friends as an adult. Right? The good news is, you can revert back to your younger days and still maintain your hip “adult status” that you’ve worked so hard for. Surprise! This year, around the United States, you’ll have the option to experience unique pop-up bars that will allow you to escape reality and let loose. Two featured pop-ups of interest are The Brick Bar in Denver, and The Cauldron Magical Cocktail Experience in New York City. Tickets for these festive pop-ups are disappearing just as fast a Harry Potter putting on the famous “Cloak of Invisibility,” so don’t delay in securing your spot. Who knows, you might end up in Diagon Alley.
The Brick Bar in Denver
There are certain elements to your childhood that you might miss. For example, the toys, the snacks, the friendships that you build around the playground. Well … have no fear. You can relive the best years at The Brick Bar in Denver this Summer. Starting in June of 2019, this Lego-themed pop-up bar will give you the best recess of your life with over one million Lego blocks on-site. Here you can build, reconstruct and showoff your masterpieces, all with your cocktails or drink of choice in hand. Not only will you be able to be the craftsman of your own blocking world, you can enjoy life-size sculptures assembled by the professional teams from The Brick Bar. Do not worry, yours does look better. We just want to make everyone feel like a winner. For more information about The Brick Bar and to purchase tickets, sold on a first-come, first served basis, visit TheBrickBars.com.
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The Cauldron Magical Cocktail Experience in New York City
One of the newest spots to relax for a spell is New York City’s The Cauldron Magical Cocktail Experience on the historic Stone Street in the Financial District. Wizards and witches alike will walk into an enchanted experience, as they receive a magic wand to practice the art of mixology. From the moment you enter into The Cauldron, you will transform a classic cocktail or beer into a potion, all while dressing in a wizarding robe. This pop-up bar has stayed open per popular demand and also includes a cocktail bar and gastropub on the floor level. Tickets to The Cauldron Magical Cocktail Experience are $44.99 and will include an hour and forty-five minutes of pure magic and bliss. When you purchase a ticket, you have full-access into The Cauldron, a “welcome beer or house cocktail” of choice, along with two additional molecular cocktails and the overall wizarding experience. To learn more about the bar or to purchase tickets for The Cauldron Magical Cocktail Experience on the second floor of Bavaria Bierhaus at 43 Stone Street, visit TheCauldron.io/NYC.
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Pudding Shots
The Bee Hive
1 cup RumChata速 1 cup milk 1 (4 oz.) package instant chocolate pudding mix 1 (8 oz.) container Cool Whip速, thawed Add all ingredients. Mix milk, rumchata and pudding mix together in a bowl until thickened. Gently stir whipped topping into pudding mixture. Spoon into disposable shot cups and place on plate. Freeze until chilled and set, at least 3 hours.
2 parts Barenjager Honey Liqueur 1 part Schlichte Gin 1 part Bepi Tosolini Limone (Lemon Liqueur)
Scooby Snack 1/2 oz. Malibu Coconut Rum 1/2 oz. Midori Melon Liqueur splash pineapple juice Top with whipped cream.
Spanish Cowboy 1 part Pendleton Canadian whiskey 1 part DISARONNO Shaken with ice, strained into a large shot glass, with a splash of ginger ale and served. GARRY GOSNELL THE TIMES BUTTE, MT
Send BARTENDER速 your shooter recipe to info@bartender.com
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CLASSIC MALTS SELECTION™ LAGAVULIN® 16-YEAR-OLD The small island of Islay is home to the Lagavulin distillery, giving this whisky its characteristic smoky and peat-infused taste. Though it shares a coastline with two neighboring distilleries, former owner Peter Mackie took pains to ensure that Lagavulin would have exclusive use of its pristine water supply. The Lagavulin 16-Year-Old is a much sought-after single malt. This bottling features the massive peat-smoke that’s typical of southern Islay, yet offers a unique dryness.
Tasting Notes
Appearance: Deep amber gold Nose: Intense peat smoke with salty notes and a rich, deep sweetness. Taste: Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea salt with a tinge of wood. Finish: A long, elegant peat-filled finish with an abundance of salt and sea air. 14
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BARTENDER® Magazine is proud to present Paula Lukas as our feature Bartender
PAULA LUKAS Bar Manager & Head Bartender, Nur: New York City
Paula was born in New York City, and although she moved to New Jersey when she was young her heart was always in New York. She would go into the city as often as she could. She moved back in the 80’s (the decade of excess!) which was an incredibly exciting time for her in New York. Paula began performing in musical theatre when she was a young girl and believes her love of performing and creativity were assets to her restaurant positions. The bar is her stage! The hospitality business has changed quite a lot since Paula first started when Sex on the Beach and Woo Woos were the drink of choice! She worked as a cocktail waitress and bartender at several Irish pubs and nightclubs as well as at Lily’s at the Roger Smith Hotel where she met customers from all over the world and really learned her way around the bar. At Upper East Side restaurants 92 and Spigolo Paula was promoted to head bartender and bar manager and was able to use her love of spirits and creativity to curate several successful cocktail menus. She also helped recreate dive bar Barramundi on the Lower East Side into a successful cocktail bar. A few years ago Paula entered her first cocktail competition and was chosen as a national finalist for Rhuby Liqueur Pink Your Drink, She has also competed in the Queen Bee Cocktail classic and was a Northeast Regional semi finalist in The Copper and Kings Mixed Tape Competition. She was an international judge at The Rhuby Liqueur Pink Your Drink global final in Sweden and also judged The Marie Brizard Masters in New York. Paula has traveled extensively and loves to meet bartenders from other countries and trade recipes and industry tips. Paula was recently chosen to be a judge at the Bartender Spirits 16
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awards in San Francisco. Paula was chosen as one of Chilled Magazine’s featured mixologists and her cocktails have been in the New York Post, Huffington Post, Food and Wine, Drinkwire.liquor.com and Gotham Magazine. She also has been featured in The Bartending Masters and Featured Eats NYC. Paula was part of the opening team and is the Bar Manager and Head Bartender at Nur, a modern Middle Eastern Restaurant in New York City which has received much critical acclaim. She’s been able to use her creative flair as well as access to the restaurants wide array of spices and herbs to create a variety of specialty cocktails. She loves the hospitality industry and is so glad to be a part of it.
IF YOU LEAVE
PAULA’S SIGNATURE COCKTAIL
1.5 oz. Aperol 1 oz. Dorothy Parker Gin .25 oz. Green Chartreuse .25 oz. Crème de Peche 1.5 oz. Fresh squeezed grapefruit juice .5 oz. Lemon Juice 1 tsp. dried rose petals (garnish) Combine all ingredients except rose petals in a shaker tin. Add ice. Shake until chilled. Strain into a double old fashioned glass over crushed ice . Garnish with dried rose petals. mixologist.com SPRING 2019
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Konstantinos Papakonstantinou The Clumsies Athens, Greece
IONA’S REGALIA
Konstantinos’ Favorite Cocktail Monkey Shoulder Scotch Whiskey Skinos Mastiha Pumpkin Almond Milk
by Shaun Melady Konstantinos Papakonstantinou is Greece’s number one bartender, hands down. His abilities to grace each drink with the perfect texture, taste and vitality is uncanny, and something that must be experienced. Based in the heart of Athens, Papakonstantinou created modern cocktails with hints of Greek history garnished throughout at the critically-acclaimed venue, The Clumsies. He’s been one of the bar’s first and most prized mixologists since day one and floats along the dim-lit venue creating, not only a delicious beverage, but a spectacle that is entrancing. The Greece-native Papakonstantinou began working in the bar scene at local pub, clubs, restaurants and cocktail bars. The 12-year mixology veteran decided that halfway through his career, he would take on studying bar science to guide him in mastering the art of mixology. This has led him to the abilities and skills that are seen both behind the bar and in creating the perfect mixtures. Not only has Papakonstantinou learned modern takes on beverages to help pioneer the future of the spirits industry, he also holds true to the building blocks and foundations of cocktail creations. He has accomplished this through study and years of practice. “I learned how to make cocktails with the traditional way: reading and experiment methods. Respect for the past and innovation for the future,” said Papakonstantinou. 18
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Curiosity kicked in and was shortly enlightened when Papakonstantinou was asked what is the key to a successful career in bartending. He simply stated, “I believe that the most important technique is the smile. Speed, taste and flair are secondary.” Papakonstantinou also shared that, “there’s no elevator to success; you have to take the stairs.” Brilliantly stated and humbly approached. The reason why it is “humbly” approached is the fact that Papakonstantinou, with a non-boasting attitude, works for the seventh-ranked bar in the world – named by World’s Best 50 Bars. On top of the cocktails that Papakonstantinou can whip up, you can also experience the incredible levels of The Clumsies location. There are three sections that are each identified in a unique way: The Basement, The Main Floor and The Playroom. The Basement hosts the secret recipes that are found in each beverage throughout the bar. The Main Floor is where locals and guests congregate to place their drink orders. The Playroom, well, you can only imagine that it is where the party is happening; including dancing, drinking, laughing and living an Athens nightlife to the fullest. To learn more about The Clumsies and experience the concoctions from Papakonstantinou and the other talented mixologists of the bar, visit their website at www.theclumsies.gr
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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 How Long a Bartender
Nominee’s Phone # How Long at Current Establishment
Address of Establishment
Nominee’s Email
Name of Establishment
Age
City
Ring Size
State
Zip
State
Zip
NOMITATED BY Your Name
Your Phone #
Your Address
Your Email City
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, Box 691302, Vero Beach, FL 32969, 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. ®
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CARIBBEAN SCALLOP CHOWDER 2-28 oz. cans crushed tomatoes 1 tbsp. chopped fresh basil 1/2 tsp. garlic powder 1 tsp. salt 1 tsp. black pepper 1 lb scallops 1 15 oz. can COCO LOPEZ® Real Cream of Coconut 1 cup heavy cream Combine tomatoes, basil, garlic powder, salt, and pepper together in a pot. Bring to a boil over medium heat stirring occasionally.Stir in the scallops and cook for 5 minutes.Reduce the heat to low and slowly stir in the COCO LOPEZ® and heavy cream. Simmer for 4 to 5 minutes, or until heated through. Serves 6.
CHOCOLATE MOUSSE (paleo) 4 oz. unsweetened chocolate, chopped 15 oz. can Coco Lopez® Real Cream of Coconut 1/3 cup honey 1/2 cup unsweetened cocoa powder 1 tablespoon pure vanilla extract
CARROT FRIES 1-15 oz. can COCO LOPEZ® Real Cream of Coconut 1 lb. fresh carrots, peeled (look for ones same circumference top & bottom) 1 tsp. hot chili powder 1 tsp. fine grain sea salt 1 tbsp. coconut oil Preheat oven to 425F. Cut each carrot into french fry shapes, each one should make about 12 fries. Place carrots in a mixing bowl and toss with COCO LOPEZ®, oil and spices. Place in a single layer on a large baking sheet. Bake for approximately 15 minutes on one side. Flip, and bake for an additional 15 minutes, until carrots are lightly browned. Serve with Sriracha-mayo or your favorite dipping sauce. Yields 2 large orders.
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1/8 teaspoon kosher salt In a double boiler or a medium-sized microwave safe bowl, melt the chocolate until smooth. Set the chocolate aside to cool. Scoop out Coco Lopez ® real cream of coconut. In the bowl of a food processor, place the Coco Lopez®, honey, cocoa powder, vanilla, salt and melted chocolate. Cover the food processor and process the ingredients until they’re well-blended & smooth. Divide the mousse evenly among 4 small containers. Cover each container and chill for at least 3 hours or until set. Serve chilled.
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For everything coconut: Cream of Coconut Coconut Water Coconut Milk
Coco Lopez, Inc. | Miramar, Florida | 954-450-3100
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The Mojito Diet
A 14-Day Diet Plan with a Miami Twist
By Dr. Juan Rivera Amazon.com $26.99
Conceived by Dr. Juan Rivera, a board-certified internist and cardiologist in Miami who trained at Johns Hopkins Hospital and has helped countless patients lose weight, The Mojito Diet is a 14-day plan that will help you shed pounds, move more freely, and toast your way to permanently improving your health. Lose the weight, without skipping the party! Dr. Juan Rivera has heard it all before. “I don’t want to give up my comfort foods.” “I can’t handle the hunger pangs.” “You can’t ask me to give up my mojitos!” That’s why Dr. Juan, board certified internist and preventative cardiologist, designed The Mojito Diet, a foolproof plan developed to help you lose weight and improve your heart health, without the roadblocks that make you quit halfway. Based on the latest science, yet designed for real-world results, The Mojito Diet combines principles from the most effective diets— low-carb and intermittent fasting—into a unique and powerful 14-day plan that targets fat without causing carb cravings or hunger pangs. In two simple, straightforward steps, you’ll not only lose weight but also improve your heart health.
Ten Grapes to Know The Ten & Done Wine Guide
By Catherine Fallis Amazon.com $24.95
It’s easy (or easier) to become a wine expert when you narrow the field down to ten grapes. For the wine drinker who loves Pinot Noir but doesn’t know what to try next, wants a French Chardonnay but isn’t sure what to look for on the bottle, or needs a little support before they open the wine menu at lunch with a client, Master Sommelier Catherine Fallis’s authoritative but inviting introduction to wine is an indispensable guide. Fallis gives readers tricks to remember the difference between the côtes of Burgundy, offers dozens of specific recommendations in every price range, provides tips for talking to sommeliers, and shares memorable tasting exercises. This book will help readers build their wine confidence whether they’re looking for an inexpensive bottle for dinner at home or trying to impress the in- laws.
BAR CHEF
Handcrafted Cocktails
By Christiaan Rollich books.wwnorton.com $40.00 An inviting handbook for cocktails rooted in classics and updated with a farm-to-glass ethos, from “one of LA’s most innovative mixologists” (Forbes). Celebrated Los Angeles bartender Christiaan Röllich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion. In Bar Chef, Röllich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Röllich’s signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeno, and absinthe), which has become a part of the language of LA. Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Röllich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink. 24
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Feature Beer
ABK won the Supreme Champion at the International Beer Challenge Awards
With more than 700 years of brewing history, ABK is the original craft beer infused with Bavarian heritage and tradition. Located at the base of the Alps in the town of Kaufbeuren, ABK strictly brews using the finest local hops, malts, and pure local water to create delicious beer. Ingredients are hand-selected and every single barrel is taste-tested by master brewer Bernd Trick in order to maintain the rich quality and taste ABK has been brewing for centuries. Hell is a light, bright and very satisfying beer. Light golden in color with a bubbly medium head that steadily shrinks to a thin foamy lace, making it a delicious beer to sip on a warm spring day. The grain and flowery hop notes produce a soft and sweet aroma that floats off the top of the beer. After first sip, the drinker tastes a full-bodied grain with notes of green apple. Overall, pine and herbs flavors persist throughout. A light bitterness lingers through the finish.
ABK Hell
Malts: Pilsner Malts Hops: Hallertau Body: Full Color: Light Golden ABV: 5.0%
For more information visit: abkbeer.com
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OLD MARINE T-SHIRT Send your size and check to Foley Publishing:
PO Box 691302, Vero Beach, FL 32969 Call 772-999-3994 or Email: barmag2@gmail.com Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping
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THE FRY WIZARD NO OIL, NO HOOD, NO GREASE TRAP, NO ODOR, START MAKING MONEY IN MINUTES! Just Ten Orders A Day of Just (3) Menu Items Shown Below Will Earn Over $20,000.00 Profit The First Year! $5,059.00 - Profit made from ten orders of French fries a day $6,370.00 - Profit made from ten orders of Chicken Nuggets a day $9,100.00 - Profit made from ten orders of Cheese Sticks a day $20,529.00 - Make It This Year! Fry Wizard Super System Models Two Models Available! A Lease-Then-Own-It-Program Is Available! Start Earning Now And Pay As You Go! Call For Leasing Details Toll Free
1-877-208-6663 www.FryWizard.com
All proceeds go to an OLD Marine. 28
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