Bartender Summer 2017

Inside

FEATURE BARTENDER

Desiree Solomon, Orlando

VINTAGE VIEW

Bernd Asendorf’s Ice Crushers

SPEED RACK COMPETITION FEATURE BAR Moxy, New Orleans

THE BARTENDER AS A LOVER & much more!

VOL 99, NO. 2,

SUMMER 2017

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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Moxy, New Orleans

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FEATURES

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Giving back to those impacted by breast cancer Bernd Asendorf’s Ice Crushers

Brand Buzz Vya Vermouth

Feature Bartender

CELEBRATING

38 YEARS SERVING THE ON-PREMISE!

Desiree D. Solomon

The Bartender As a Lover The Art of LeRoy Neiman

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TOKYO BUCK

THE VILLAGE G&T

Iwai Whisky fresh lemon juice Giffard Crème de Fraise des Bois Garnish with a fresh strawberry, top with ginger beer

Magellan gin Green apple/Red fruits Tonic PEDRO TORIBIO THE VILLAGE GIN BAR VALLADOLID, SPAIN

PAULINA MILLAN TAJIMA MERCURY SAN DIEGO, CA

FROZEN MANGO TITORITA

1.5 oz. Tito’s Handmade Vodka .75 oz. orange liqueur 4 oz. mango nectar .25 oz. fresh lime juice .25 oz. Agave nectar 2 cups frozen mango chunks .75 cups ice Place all ingredients in a high-powered blender and blend until smooth. Garnish with cocktail umbrellas and a juicy lime wedge.

CANDY GRAM FOR MONGO

2 oz. Templeton Rye 1 oz. Cherry Heering 1 oz. grapefruit juice 1/2 oz. green Chartreuse Stirred, served straight up finished with an orange twist.

SEAN GANTNER ROTHMANN’S STEAKHOUSE EAST NORWICH, NY

LUZOS’K

COCKTAIL BY TITO’S HANDMADE VODKA

1.5 oz. Bombay Sapphire 1/3 oz. Bombay Sapphire infused with Green Pepper 1 oz. green apple juice 1/3 oz. lemon juice 1/3 oz. Vermouth Extra Dry 4 drops salt dye ½ oz. Kebitter (A Bitter with sweet notes, fruity) 20 ml (.6 oz.) sugar syrup Arrange all ingredients in a shaker using large cubes of ice not to change the taste and its outstanding notes.

Double shake, put the liquid in a glass. Add the sparkling water to give freshness. Garnish with Green apple slice.

KLEBER MARQUES- BARTENDER SAO CAETANO DO SUL SAO PAULO, BRAZIL

1 1/2 oz. Titanium Blanco 1/2 oz. Orange liqueur 1/2 oz. Raspberry syrup or Creme de Cassis 1/2 oz. lime juice 1/4 oz. simple syrup Shake/pour into Collins glass. Top off with Topo Chico. Garnish with slapped mint sprig for aroma and a lime wedge.

JOJO MARTINEZ BRAND AMBASSADOR FOR TITANIUM TEQUILA HOUSTON, TX

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2 oz. Bison Grass Vodka 1 oz. cucumber puree ¾ oz. fresh lemon juice ¾ sesame simple syrup 1 lemon balm leaf Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup to cocktail shaker. Add vodka and shake. Strain into coupe glass and garnish with fresh cucumber.

CRU OYSTER BAR NANTUCKET, MA

BLUE HAVAIYEE

LA LLORONA

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CRUCOMBER

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1.5 oz. El Dorado white rum 1 oz. Blue Curacao .5 oz. pineapple juice 1 oz. Coco Lopez® Real Cream of Coconut 1 strawberry Place all ingredients in a mixing glass, add ice and shake. Pour into highball glass over crushed ice. Float heavy cream and add 1 sliced strawberry for garnish.

THE RUM HOUSE NEW YORK, NY

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THE MELROSE

THE FOXTROT OSCAR

Elyx Vodka pomegranate juice lemon juice hibiscus simple syrup egg whites

Maker’s Mark white chocolate lemon orange cinnamon egg white absinthe rinse

CREATIVE BAR CHEFS MELROSE GEORGETOWN HOTEL JARDENEA LOUNGE WASHINGTON, DC

NOW BOARDING WEST HOLLYWOOD, CA

CHAMOMILE MINT MANHATTAN 1 oz. Chamomile infused bourbon .25 oz. Crème de Menthe .25 oz. Sweet Vermouth 3 dashes Angostura bitters Combine all ingredients. Stir with ice and strain into chilled martini glass. Garnish bottom of glass with one maraschino cherry.

JESSE THOMAS NAUTICAL WHIMSEY TUPELO, MS

Bulleit Bourbon Eldorado 15 year old Lilikoi (passion fruit) lime pineapple vanilla macadamia orgeat triple coconut foam CHRISTIAN SELF BEVY HONOLULU, HI

“MILL” OLD FASHIONED

NOSTALGIA

2 oz. Woodford Reserve Bourbon 1 oz. FigCello organic fig liqueur muddled orange dash organic apple bitters dash soda

Bluecoat Gin muddled seasonal fruit lemon juice St. Germain Serve on the rocks, top with club soda.

JODY RAFFERTY THE MILL IN HERSHEY HERSHEY, PA

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PELE’S MORNING BREW

HUMMINGBIRD TO MARS WILMINGTON, DE

WHITE GRAPE MARGARITA

CHAMOMILE NEGRONI

Tequila Pavan Liqueur house made sour mix agave

Chamomile infused gin Campari Dry vermouth Sweet vermouth

MARINA GRILLE BELMAR, NJ

THE ORGANIC LOTUS JACKSON, WY

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Ditch the Concierge! At Moxy Hotels Your Bartender Checks You In What’s better than stepping into your hotel, ready to kick off a vacation on the right foot and receiving a delicious cocktail upon check in? Absolutely nothing, of course, and BARTENDER has discovered the best spot for cocktails upon arrival – the edgy and disruptive Moxy Hotels.

Moxy Hotels caters to it’s millennial next gen travelers by offering cocktails upon arrival since the brand’s inception in September 2014. Pulling the Moxy Hotels fresh and innovative vibes throughout the hotel, the Bar, which is full-service and is the hub of activity in the lobby, doubles as the hotel’s physical check in. Each guest is greeted with a colorful, refreshing complimentary ‘Got Moxy’ cocktail as they are greeted. The Got Moxy is a juicy and vibrant rum-based beverage with a literal cherry on top, making it perfect for the start to a good time.

The most essential element for Moxy’s front desk is that it conveys the feeling of walking into your friend’s house, while still providing the functionality of a seamless check in experience that is quick and painless. We checked out the Moxy New Orleans property, which is everything you’d imagine in a bar right out of The Big Easy, complete with signature drinks and bartenders with some serious Southern flare.

In the spirit of all things impromptu, Moxy’s communal spaces come alive, day or night, with spontaneous events, hang outs and rounds of libations that won’t empty guests’ pockets. The New Orleans property takes cheeky to the next level and offers complimentary burlesque shows hosted by Bella Blue, Headmistress of The New Orleans School of Burlesque and a chance for guests to drink in a taste of the cosmos with Tarot card and crystal ball readings. All of which, goes great with a Got Moxy, of course.

Cater to that young-at-heart persona inside and sample a Got Moxy at one of the seven properties around the globe including the soon-to-be opened Moxy Times Square in The Big Apple this summer.

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While guests can enjoy their cocktails on property, you can treat yourself to a Got Moxy at home: 1 oz. fresh lime juice 1 oz. simple syrup 1.5 oz. Bacardi Cherry Rum 1 barspoon Bordeaux Cherry Syrup In a mixing tin, combine lime juice, simple syrup and rum. Fill tin with ice. Shake hard. Fill a tall glass with crushed ice.

Strain mixture over crushed ice. Cap with additional crushed ice and garnish with a cherry, barspoon of Bordeaux Cherry Syrup and striped straw.

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CHICAGO’S MONY BUNNI CROWNED MISS SPEED RACK USA 2017

On Sunday, May 21, 2017, the country’s top female bartenders went shaker-to-shaker at the Speed Rack National Finals held at Weylin in Brooklyn, competing for industry glory and breast cancer research. The competition was fierce in the spectatorsport-meets-the-best-in-bartending event, but Mony Bunni, bartender at Chicago’s Boleo & The Kimpton Gray Hotel, rose to the top, beating out her competitors in the shaking and stirring showdown, earning the title of Miss Speed Rack USA 2017.

MONY BUNNI Speed Rack was created and produced by nationally acclaimed bartenders and industry ambassadors, Lynnette Marrero and Ivy Mix. The first nationwide competition designed to highlight up-and-coming women in the cocktail industry, and give back to those impacted by breast cancer, Speed Rack taps top female bartenders in leading cocktail markets and puts them head to head in timed challenges – all for the purpose of raising funds for breast cancer charities. To date, Speed Rack has raised more than $550,000 for charities supporting breast cancer research.

Ivy’s career with spirits started when she went to Guatemala during her freshman year at college and fell in love with a bar called Café No Sé. Ivy lived in Central America on and on for the next four years and in 2008, she moved to New York and soon found herself behind the bar at such illustrious cocktail hotspots as Fort Defi ance, Lani Kai, and Clover Club. In 2015, Ivy co-opened Leyenda, a new pan-Latin cocktail bar in Brooklyn, where she is head bartender. In 2015, she received Best American Bartender for the Tales of the Cocktail Spirited Award.

Lynnette’s “spirited” career began in 2004 when she accepted a job at New York’s Flatiron Lounge alongside cocktail luminary Julie Reiner. She quickly realized that the spirits industry was her true calling, and proceeded to work at such top drinking venues in New York as Freemans NYC and Elettaria, where she worked closely with the chef to create an award-winning cocktail menu.

This led her into the world of rum and the opportunity for her work with the world’s leading drinks company, Diageo. After two years as Diageo’s Rum Ambassador, Lynnette returned to creating bar programs via her consulting company Drinksat6 – cultivating a new generation of cocktail bartenders and elevating the bar programs at restaurants. Most recently, she co-opened Williamsburg’s The Llama Inn as Beverage Director.

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Mony Bunni started in the hospitality industry as a hostess in Arlington Heights, IL. She worked at various restaurants in the Chicagoland Suburbs before moving into the city of Chicago at the age of 19. She graduated from Columbia College Chicago with a BFA in Illustration and has a background in fine art. She was at Morton’s the Steakhouse for years before opening Sable Kitchen and Bar as a cocktail server, in March of 2010. At Sable, she found her passion for all things spirited, and has trained under some of Chicago’s most well respected hospitality professionals; Mike Ryan- Director of Bar Education, Kimpton Hotels, and John Stanton- Beverage Director, Kimpton Seafire Resort. She eventually worked her way up from cocktail server to bartender at Sable. She was most recently the Bar Manager and Co-Beverage Director at Queen Mary Tavern, and currently bartends at Boleo at The Kimpton Gray, and serves as the Chicago Brand Ambassador for Bodegas Lustau. BARTENDER® congratulates all the ladies for their spirited effort in the fight against breast cancer.

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Salted Caramel Shooter

Honeydew Shooter

2 parts RumChata 1 part caramel vodka Shake with ice and strain into sea salt-rimmed shot glass.

Nose Bleed ½ oz. DISARONNO® ½ oz. peach schnapps 1 tsp. powdered sugar 1 oz. cranberry juice Combine all ingredients in a tumbler and shake. Strain into shot glass.

Southern Pink Flamingo ½ oz. Malibu® rum ½ oz. peach liqueur 1 splash pineapple juice 1 dash grenadine syrup 1 dash lemon juice Mix in shaker half filled with ice.

Peach Lemon Drop 1 part Tito’s Vodka 1 part lemon juice 1 part peach schnapps Combine in shaker and pour into shot glass.

1 oz. citrus vodka ¼ oz. melon liqueur ¼ oz. honey liqueur ¼ oz. fresh lime juice Skewered honeydew melon ball for garnish.

Tennessee Log Jumper

1 oz. 99 bananas 1 oz. Island Blue Pucker ½ oz. Red Bull ½ oz. pineapple juice Combine all ingredients in a mixing glass with ice, shake until chilled, strain into shot glass.

Manhattan Project ½ oz. Zucca ½ oz. rye ½ oz. sweet vermouth 2 tsp. orange bitters Stir & pour into shot glass.

Ginger Blood Orange Shooter

1 oz. Barritts Ginger Beer 1 oz. blood orange juice 1 oz. tequila juice from 1 lime wedge Combine blood orange juice and tequila in shaker, strain into shot glass, add ginger beer and squeeze in lime.

Send BARTENDER® your shooter recipe to info@bartender.com.

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For more information call 800-348-2976 or visit us online at MTIproducts.com • AutoFry.com • MultiChef.com Your Source BARTENDER® for Ventless Kitchen Solutions for over 25 Years. mixologist.com MAGAZINE 11

From the

1880 patent “Ice cutting Machine” manufactured in Springfield Mass.

collection of Bernd Asendo

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1888 D.L. Bates Brothers giant “Star Ice Shaver” from Dayton, Ohio.

Ice, the unsung hero of every great cocktail had its humble beginnings in the early 19th century. The seasonal logging slowdown made New England’s unemployed lumberjacks available to cut ice from lakes and ponds. Saw dust was used to insulate the storage icehouses and also during the transport to Eastern cities. By 1870 natural ice was widely available to private households on the east coast. Bartenders smashed the ice with wooden mallets in canvas or leather bags.

The first time the word ice crusher was used was on an 1880-patented machine from Springfield Massachusetts, for the E. Gilberts & Baker MFC. It belonged to the Standard Oil Corp. of John. D. Rockefeller. Previous ornate machines were somberly called “ice cutting machines”.

I have several nice showpieces called “ice breakers” by the Wharton Corp out of Philly.

Two 1878 “ Ice Breakers” J.S.A Wharton was the founder of Bethlehem Steal and The Wharton School of Business. All from Philadelphia made these big and ornate machines were clearly meant to be seen, not hidden away in a pantry,

by J.S.A Wharton to show off the host’s pedigree through the lavish use of expensive ice. Iced drinks became all the rage and are to this day a very unique American trait. The still poplar mint julep in its silver cup with ice frosted on the outside exemplifies the trend of showing off ones wealth through the lavish use of ice. Ice was also seen as an antiseptic and healthy.

1880 Patented and Built by a John D. Rockefeller owned corporation.

After world war one, the natural ice trade disappeared and industrial ice was delivered to homes, sometimes twice a day. The new standard size ice made the big machines obsolete and the novelty of ice had worn off. In 1938, the ice cube crusher made its début from the Rival Corporation out in Kansa City. Christened the “Ice-O-Matic” for the home bar. Many handsome models, in bright colors, followed through the decades and are easily identified by their styles. From space ship wings in the 1950’s, to the swanky styles of the 1960’s.

Patented in 1884, “Fairman’s Ice Crusher” making Mint Juleps

After that the electric ice crusher and the blender took over, very few of the wonderful early machines made it through time. With their steam punk gears and exceptionally sharp blades and ornate presence, we hope they will one day soon return to a bar near you.

Check out Bernd’s collection on Pinterest http://pin.it/o1i9zab

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Mid century modern IceO-Mat crusher from Rival Corp. of Kansas City SUMMER 2017

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Violet Sour

How VYA Got its Start The idea of Vya originated in 1997 when Quady Winery founder, Andrew Quady, was inspired by friends in the restaurant business to come up with a vermouth that tastes good. Meaning, you could drink it on its own and it could play a starring role in delicious cocktails. If anyone could make great-tasting vermouth, it seemed like it could be Andrew: a sweet, fortified wine specialist with a love of plants and a background in chemistry.

Andrew dug up his notes from a 1972 lecture at U.C. Davis on vermouth, secrets of Spanish vermouth producers, delivered by a legend in the food science department, Professor Maynard Amerine. He carefully replicated the artisanal process, and then innovated using fine wine and fine herbs, focusing on balance, aroma, and complexity. He spent a couple of years fiddling around with herbs from around the world – lavender, linden, gentian, galangal, orris – to name but a few, and perfumed his house up beautifully. At the end of his obsession over bitter qualities balanced with sweet, Vya Sweet and Vya Extra Dry Vermouth were born in 1999. Twelve years later, Andrew introduced Vya Whisper Dry, which is similar to Vya Extra Dry, without the bitter qualities, much lighter, and less aromatic.

1 ½ oz. Vya Extra Dry 1 oz. Elysium Black Muscat ¼ oz. Violet Syrup* ½ oz. Fresh Squeezed Lemon Juice 1 Egg White Combine ingredients in a cocktail shaker. Strain into a coupe glass. Garnish with a violet.

*Violet Syrup:

1/2 cup sugar 1/2 cup water 15- 20 violet petals Combine over heat. Stir until dissolved into syrup. Turn off heat. Add violet petals. Let stand for 25 minutes. Strain.

The VYA Vermouth Story

The ingredients in Vya Whisper Dry, Vya Extra Dry, and Vya Sweet Vermouth start with a blend of grapes, including Orange Muscat grown at Quady Winery in the San Joaquin Valley of California. Quality grapes give the vermouth good viscosity and background fruit and flavor. The Vya base-wine philosophy is that it should be fresh and clean without a lot of varietal character, providing a palate for the herbs to make something entirely new. In the sweet Vya, some of Quady’s port style wine is mixed in for added color and dimension. The other pieces of the puzzle – the herbs – are sourced from India, Albania, Russia, Spain, Morocco, Mexico to name a few. The herbs are carefully steeped in the right proportions in small batches of fortified wine and transformed into unique vermouth made only at Quady Winery.

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Vya Watermelon Mojito

2 oz. Vya Whisper Dry 4 chunks of fresh cut watermelon 3/4 oz. *lime zest simple syrup 6 leaves fresh mint Splash of soda water Combine ingredients in a glass and muddle. Add ice. Top with soda, garnish with more mint.

*Lime zest simple syrup

1/2 cup sugar 1/2 cup water 1 tablespoon lime Zest Cook sugar and ½ cup water in a small saucepan over medium heat, stirring constantly until sugar is dissolved. Remove from heat; stir in lime zest. Let cool. Strain.

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BARTENDER® MAGAZINE is proud to present Desiree Solomon as our feature Bartender

DESIREE D. SOLOMON

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esiree graduated from Monroe College, Bronx, NY, with a bachelor’s degree in hospitality management. She obtained her Food Protection Certification in 2011, and her TIPS trainer certification in 2016. She is also professionally associated with the United States Bartenders’ Guide as of April 2017.

Desiree is currently the GIMI coach/bartender at the Hilton in Orlando, FL, working in David’s Club.

GIMI stands for genuine, innovative, memorable and inspirational. Trainers are people who live those values. Desiree works mixing and serving drinks, training and developing new hires and current team members, and suggesting appropriate drinks to go along with customers’ meals.

Her work experience started in 2009 at Applebee’s in New York- she would remain in NY until 2014. She was a team member trainer at Pret A Manger. There, Desiree trained new hires and conducted ongoing development training plans for up to 10 existing team members. She was the food & beverage supervisor at the Fitzpatrick Manhattan Hotel. She was responsible for overseeing and assisting all aspects of the bar and restaurant’s operations, and also completing daily briefings with the head chef and hotel manager regarding all issues in both departments. For her last stint in New York, she was a server at Hakkasan.

After New York, Desiree traveled to Orlando, Florida. Her first job in Orlando was at the Celebration SUMMER 2017

Golf Club, where she worked as their bartender, and as a server. She enjoyed serving guests in the dining room for normal services and private events. Before becoming a GIMI coach and Bartender at the Hilton, she was their bar supervisor. She accomplished assisting in increasing SALT scores for lunch, dinner, and bar satisfaction from being ranked #12 among “Big Box” Hiltons, to becoming #2. She also leads multiple departments of 30+ team members, created full team schedules, and created a new training manual.

BARTENDER® tips our cup to Desiree, a gem in Orlando.

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FORBIDDEN

OLD FASHIONED

DESIREE’S SIGNAT

URE COCKTAIL

OLD-FASHIONED BOUR WITH BULLEIT AND FR BON BASED DRINK MADE ESH FIG PURÉE.

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The Bartender As a Lover Psychiatrists, psychologists, nurses, doctors, social workers and teachers are among those professionals to whom people assign the title of “helping professions “. Few people would ever consider adding to the list “thebartender“.

Still, if one thinks this over carefully, the logic of adding the skilled bartender soon becomes apparent.

By definition, a helper is one who desires to aid another, to furnish them with relief from pain or distress, to change for the better, or remedy. We do this by being concerned, by learning to listen, by caring, by learning to communicate.

Those who go to a bar usually do so to pass a few moments in a pleasant environment, to have a good time, to meet others, to change their surroundings to a more social setting, to overcome aloneless.

Bartenders care about people. They must or they would not have selected a career so closely related to people. In fact, they are often considered by many to be lay psychologists. This may or may not be true, but certainly they are often ready with a smile, an open ear, or a wise response.

I have a very good friend who admits that he stops at his favorite bar in mid-town Manhattan each evening, prior to his train trip home.

His excuse for doing this is to miss the rush hour traffic. If you pursue this more deeply with him, you soon find that this is simply a cover-up for some very different and more vital reasons.

When he enters his bar, Pete, the bartender, greets him with his first name. “Hey, George! (name fictitious) It’s good to see you! How are you today?” While he does this, he prepares his favorite drink and places it on a napkin before him. No matter what the answer, Pete listens, truly interested and concerned. My friend unloads his frustrations regarding the evils of the world, the frustrations of his job, or the rat race he sees as life!

Pete listens. He seldom offers advice, never interrupts, never chides nor contradicts.

Though untrained in psychotherapy, he does what the trained “ people helper” does-he listens without judgment, condemnation, or 18

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the need to engage in the game of one-upmanship. Though Pete is busy with other customers, he projects to all of them that he is there and available to each in his turn.

He seems to see each as a unique individual and respects their needs as he senses their significance Pete is a born lover. He cares about his customers. They are not objects to be served and progressively discarded. They are human beings with feelings, like himself, with fears, hopes, joys, and pain. Pete, too, more likely than not, goes home to a wife who complains about his irregular hours, to children who need much more of his time as a father, to unpaid bills and human responsibilities . In short, Pete is more like his customers than different, which makes feeling with them an easy matter for him. My friend is willing to admit, “It’s not the traffic nor the drink.

It’s the man behind the bar that keeps me coming back. In a very special way, Pete is my friend. I don’t have the same relationship with any other person. Our friendship is totally unconditional! He’s truly unique in my life.” Of course Pete doesn’t consciously know that. He’s just a good guy. He likes what he’s doing and what he does arises naturally from this.

But my friend, like Pete, doesn’t realize on a conscious level what has happened to him in his hour’s stay in Pete’s bar. He doesn’t know that after the experience he returns home to his family softer, warmer, calmer, more in touch with himself. It isn’t the scotch he drinks (after all, one drink . . . ) that makes the difference. It is, rather, the fact that someone has seen and recognized him out of the millions in New York City. He has been accepted. He has been cared for. He has been listened to. He has been cared about.

In a real sense, he has been a part of a loving experience (Though both he and Pete would hesitate calling it that.) The Petes of the world are among the human unsung heroes.

They do more than “serve up the booze”.

They are, in a very special way, fulfilling a great need in our culture ... they ‘re serving up unconditional love. They are giving hope

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Reprinted from BARTENDER® Fall 2004

by Leo Buscaglia, Ph.D. (aka “Dr. Love”)

and life in a most natural, unaffected manner. They are helping others to cope. In this sense they are ideal lovers. Long may they care!

Leo Buscaglia, Ph.D. was a native of California and an acclaimed Professor of Education at the University of Southern California. Dr. Buscaglia was a sought after lecturer who attracted standing room only audiences throughout the country. His appearances on public and network television made him a friend to millions. America ‘s most beloved teacher, author and lecturer, Dr. Leo Buscaglia wrote the classic favorite LOVE, as well as LIVING, LOVING & LEARNING, and PERSONHOOD, both of which have become National best sellers. THE FALL OF FREDDIE THE LEAF and THE WAY OF THE BULL, are truly wonderful pieces as well. Dr. Buscaglia devoted his time and energies to helping others share in a better understanding of life and love. His contribution to BARTENDER® Magazine back in 2004 is no exception.

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A SCOTSMAN IN PARADISE

PINK FLAMINGO COLADA

1 tbsp. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. blended scotch ¾ oz. crème de banana 1 tbsp. allspice ¾ oz. lime juice ¾ oz. pineapple juice

3 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 tray ice cubes 2 oz. Malibu Rum splash grenadine juice 1 lime

Shake & strain, double rocks glass with crushed ice.

Garnish with grated nutmeg.

SHIPWRECK 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 ½ oz. Appleton Special ¾ oz. Cruzan 151 1 oz. fresh pineapple juice ½ oz. white grapefruit juice ½ oz. fresh lime juice 2 dashes bitters

PLAIN KILLER 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 nutmeg, grated 1 oz. orange juice 1 1/2 oz. pineapple juice 2 oz. El Dorado 15-year-old rum Add all ingredients to a shaker with ice and shake until chilled.

Pour with ice into a Tiki mug, garnish with freshly grated nutmeg.

Blend and serve, garnish with lime slice.

Shake together with ice and pour unstrained into a chimney glass. Garnish with umbrella and pineapple.

COCOJITO

ALMOND COLADA

2 oz.. COCO LOPEZ® REAL CREAM OF COCONUT 1 1/4 oz. white rum 2 sprigs fresh mint 1 cup ice 1/2 lime

3/4 cup COCO LOPEZ® REAL CREAM OF COCONUT Ice 1/2 cup Malibu Rum 1/4 cup pineapple chunks 1/4 cup DISARONNO

1 tbsp. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. cake-flavored vodka 3 oz. coconut Water

In a blender fill halfway with ice.

Add ingredients and blend until smooth. Serve with a pineapple garnish or coconut shavings.

Serves 2-3.

Rim martini glass with shredded coconut. Add liquid ingredients into a cocktail shaker with ice.

Shake until frothy. Strain into glass..

Put ingredients all together and blend. Garnish with mint sprig and lime wedge.

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COCONAUT 2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1/2 oz. lime juice 1.5 oz. dark Rum Pour ingredients into a blender full of ice and serve.

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COCONUT CAKE MARTNINI

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Coco Lopez® Real Cream of Coconut or Coco Lopez® Lite with 40% less fat

Coco Lopez, Inc. Miramar, Florida 954-450-3100

cocolopez.com SUMMER 2017

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Delicious Dips

By Ryland Peters & Small rylandpeters.com $15.99 Everyone loves to “chip and dip”. Featuring more than 50 recipes for dips from light and healthy snacks to rich and creamy recipes for sharing, this book provides a delicious dip recipe for every occasion.

Sociable and relaxed party food; indulgent TV night grazing or a healthier alternative to commercially produced high-fat salty snacks, dips continue to be enduringly popular. Whether made from beans, legumes, nuts and seeds; vegetables and herbs; fish and meat; or yogurt and cheese, the possibilities of color, texture and flavor are seemly endless.

Whether served with hot toasted pita bread strips, breadsticks, crisp tortilla chips or crunchy crudites, there is a dipper to suit every dip and serving suggestions and recipes for perfect pairings are included here. Armed with these deliciously easy and inspiring recipes, there is no excuse not to get scooping!

The Twelve Cocktails

By Livio Lauro & Armando Rosario Aummagroup.com $14.99 With “The Twelve Cocktails” Lauro and Rosario have utilized their combined fifty years experience to carefully select the twelve cocktails every Bartender or Cocktail Enthusiast needs to master.

The ingredient structure and preparation of these twelve cocktails, accompanied by the visual components that the authors have created, will give you the knowledge required to prepare all kinds of incredible cocktails!

So, rather than another recipe book, what they offer you is a system that prepares you to execute every single relevant bartending technique you need to know to prepare any cocktail.

Beach Cocktails

Favorite Surfside Sips and Bar Snacks

By Coastal Living www.timeincbooks.com $25.00 A full-color book packed with 125 thirst-quenching cocktails that will transport you to the world’s most tropical locales-with or without a plane ticket.

Complete with beautifully photographed scenic shots of the globe’s best beaches and coasts, this book is an encyclopedia of tiki bar classics, high spirits, foamy and frothy sips and much more.

As you flip through the book, you’ll learn the origin stories and the key ingredients of these famous libations as well as the 411 on stocking your bar with proper spirits, mixers, tools and glassware.

And to make sure you can indulge in more than one of these elixirs, the final chapter serves up recipes for favorite bar snacks, like mango-lime salsa, ceviche verde, glazed honey-garlic chicken wings and more.

From old-time favorites to modern mixes, these drinks are guaranteed to make you relax and say “ahh” after just one sip.

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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 sites today!

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S E R V I C E

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1-877-208-6663 www.FryWizard.com

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THE ART OF LeRoy Neiman

Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman Sailing - 25-3/4” x 30” Unsigned poster - $50.00 Personally signed poster - $200

Breeder’s Cup - 18” x 30” Unsigned Poster $50.00 Personally signed poster $200.00

Frank Sinatra - The Voice - 24” x 18 ½ “ Unsigned poster $50.00 Personally signed poster $200.00

FX McRoy’s - 22 1/8 “ x 38” Unsigned poster - $50.00 Personally signed poster - $200

Check us out on the web: bartender.com and mixologist.com.

Blog: bartendermagazine.wordpress.com.

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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.

WE ACCEPT THE FOLLOWING CARDS. CALL (732) 449-4499 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!

Email to info@bartender.com, see bartender.com / mixologist.com or mail to: BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762 Please include your email

The winner will be announced in the next issue.

THE WINNING CAPTION FROM OUR LAST ISSUE “Stop bustin my barnacles lady, I told you I’m not going to charge your shell-phone.”

Nick Schieber and the regulars at Red Derby Washington, DC

RUNNERS UP

The next BARTENDER®:

FALL/WINTER 2017

BARTENDER “Hall of Fame”® Bourbon, Whiskey & Rye, Holiday Cocktails, Holiday on Ice & Bar Snacks ••••• Do you have an inventive and resourceful idea to share with BARTENDER® readers?

Send to info@bartender.com ••••• Remember, always keep these coming:

SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES •••••

Need more BARTENDER® ?

“Frank’s frustration grew as his Mermaid to Barmaid experiment just wasn’t scaling at the Sand Bar. . .”

Stay up to date with everything Luke Olson, SD BARTENDER-related at “This is the first and last time I make a seaweed Julep.”

Bartender.com Russ Burdett, PA Mixologist.com “Bartender says: Let minnow what you are having” mermaid responds: Water you talking about?”

Christie Vasiliades, NY AND THE SEVERAL WE RECEIVED: “Sorry darlin, no shell phones allowed.” “(Look Lady) No shirt, no shoes, no service! “ Meg Rapp, DE “You drink like a fish! “ “Lady I told you a million times, we don’t make Fin & Tonic here.” “I know, you want a sex on the beach.”

“Can I see your ID? “ Victoria Blevins, TN don’t have the legs for this job.”

“All right, all right. You can have the barmaid job, but only until “You “Yes, your husband was here drinking like a fish.” you get back on your feet.”

“I’m looking for Captain Morgan/ Looking for Captain Nemo.”

Dan Brady, OH “We don’t serve seafood here.”

“Sorry honey, we need a Barmaid, not a Mermaid.”

Thank you to the others who entered. Try this issue’s contest!

Carla G., PA 32 BARTENDER® MAGAZINE bartender.com mixologist.com SUMMER 2017

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