Est. 1979
T H E N U M B E R O N E S O U R C E & A U T H O R I T Y O N B A R T E N D I N G , O N P R E M I S E & B E YO N D !
SUMMER 2022
High-Quality
Mocktails ‘ ’
FEATURED BAR
CENTURY GRAND PAGE 8
FEATURED WINE
MAISON LOUIS JADOT PAGE 10
FEATURED STORY
NON-ALCOHOLIC SPIRITS PAGE 12
FEATURED BEER
COASTER PILS PAGE 25
FROM POURING OUR VODKA TO SHARING OUR STORY
Here’s to you!
1 ½ oz Tito’s Handmade Vodka ¼ oz orange liqueur
Shack Cherry Sour Back in ‘97, Tito tossed some black cherries into a bottle of the good stuff, and created the first-ever Tito’s infusion. Now, we toast to that cherry concoction by sipping a drink inspired by its flavor.
1 oz cherry juice ¼ oz lemon juice 1 egg white Add all ingredients to a shaker and dry shake. Add ice and shake again. Strain into a glass.
CONTENTS
VOL. 104 NO. 2 SUMMER 2022
FEATURES 8
FEATURED BAR Century Grand
10
FEATURED WINE Maison Louis Jadot
12 14
8
HIGH QUALITY NONALCOHOLIC SPIRITS DRIVE GROWTH OF 'MOCKTAILS'
17
BRAND BUZZ New and Premium Gins Create Excitement
17
FEATURED BARTENDER Evelyn Sam
18
FEATURED RTD New Thomas Ashbourne Craft Spirits Celebrity-Backed RTDs
19
FEATURED INT’L BARTENDER Bob Louison
19 10
25 FEATURED BEER Coaster Pils, 21st Amendment Brewery
31
THE ART OF LEROY NEIMAN
25 The number one source and authority on bartending, on premise & beyond.
12 SUMMER 2022
BARTENDER® Magazine
1
VOL. 104 NO. 2 SUMMER 2022
CONTENTS
M AG A Z I N E PUBLISHER/EDITOR: Jaclyn Wilson Foley
DEPARTMENTS
4
FOUNDER: Raymond P. Foley
4
CREATIVE COCKTAILS
6
SIGNATURE COCKTAILS
20 SHOOTERS 21
BAR RAGS/BAR TRICKS
24 LIBARY 26 SHOP BARTENDER.COM 27 BARTENDER.COM
20
28 FOLEY BOOKS 29 SERVICE BAR For product information
30 BARTENDER FOUNDATION 22
32 LAST CALL Cartoon Caption Winner & Finalist
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SENIOR CORRESPONDENT: Greg Cohen EXECUTIVE SECRETARIES: Anne Loffredo, Debbie Snader
22 CREATING WITH COCO 6
ART DIRECTOR: Jason Lowsy
FOOD CONSULTANTS: Alfred Mayer, Thomas Jannarone HUMOR EDITOR: Hymie Lipshitz ADVERTISING DIRECTOR: Jackie Foley (772) 999-3994 bartender.com / mixologist.com e-mail: info@bartender.com FACEBOOK: bartendermag TWITTER: twitter.com/barmag PINTEREST: pinterest.com/bartendermag BLOG: bartendermagazine.wordpress.com TUMBLR: barmag.tumblr.com INSTAGRAM: bartendermagazine MARKETING ASSISTANTS: Chrissy Epp Olivia Lipp SOCIAL MEDIA: Catie Gibbons SPECIAL CONSULTANTS: Michael Cammarano, Jake Jacobsen, Rene Bardel, Robert Suffredini, 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, self addressed 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: 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, 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 2022, Foley Publishing. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.
Letter from the Founder & Publisher
I
t’s summertime, the perfect time of the year to sit by the pool and enjoy a cold, refreshing cocktail. But this summer, it’s a good bet that many of those drinks won’t be your typical cocktail, rather a no-alcohol “mocktail.” Among all spirits categories in the US, the volume of those with zeroalcohol grew more than all other spirits combined, according to latest industry data. It’s still a small category, to be sure, but over the next several years that volume is forecasted to increase significantly, led particularly by innovative brands like Lyre’s. If you work at or manage a bar/restaurant that hasn’t yet embraced no-alcohol cocktails, consumer demand is only increasing, now is the time to incorporate these drinks into your beverage program. Read our report on Page 12 about the popularity of this very rapidly evolving trend. Also in this Summer 2022 issue, learn about our featured bar, Century Grand in Phoenix (Page 8), and meet our featured bartender Evelyn Sam from San Francisco (Page 17), and international bartender Bob Louison who has worked behind the stick everywhere from Europe to Asia, and now in St. Barth (Page 19). And of course, in every issue of BARTENDER Magazine®, we also bring you creative and signature cocktails and shooters, recommendations for new cocktail books in our LiBARy (Page 24), and much more. As always, it’s our pleasure to serve you. Thank you for reading BARTENDER Magazine®!
The number one source and authority on bartending, on premise & beyond.
SUMMER 2022
BARTENDER® Magazine
3
Creative
Cocktails
To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com
Aquamarine
MI SUNSHINE 1/2 oz. Amaretto 1 oz. Jim Beam Honey
1/2 oz. Agavé Honey Apple Juice
➜ Shake! Strain over ice. Lite layer with Seagrams Jamaican Me Crazy Cooler Garnish with peach slices.
Tres Generaciones Plata Tequila Tamarind Ginger Syrup lime juice Topped with FeverTree grapefruit, “electridust” and butterfly pea blossom1. The butterfly pea blossom extract is a flower with a low pH balance, changing color when mixed with acid and the electricdust is a flavor and sensationenhancing dust, a natural alkaloid that makes your tongue tingle!
1
— Mimi Windham, Lead Mixologist Front Street Market & Produce Beer And Wine Bar, Wilmington, NC
Tito's Raspberry Lemonade Tito's Handmade Vodka Lemonade Raspberry puree ➜ Served with fresh mint, raspberries and a lemon wedge. — Brooke Wonders, Bartender Blue Pointe Bar & Grill, Tequesta, FL
— Mariena Mercer Boarini, Mixologist Wynn Las Vegas , NV
BASIL MARTINI Imported French vodka Basil Touch of citrus — Bleu Bohème San Diego, CA
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BARTENDER® Magazine
SUMMER 2022
BARTENDER.COM | MIXOLOGIST.COM
®
$30.00
Signature
Cocktails
Send BARTENDER® your signature cocktail to info@bartender.com
The Butterfly Effect 11/2 oz. Suntory Roku Japanese Gin 1/2 oz. Lemongrass syrup (sourced from Pacific'o's O’o Farm) 1/2 oz. Fresh Ginger Syrup 3/4 oz. Fresh lemon juice 1/4 oz. St. Germain Elderflower Liqueur Butterfly Pea Tea infused with jasmine to float
Dogs Of Lakeview
➜ Combine all ingredients, except for the butterfly jasmine tea. Shake and strain over ice into a Collins glass. Top with pebble ice and add a float of butterfly jasmine tea. Garnish with fresh lemongrass and candied ginger.
Farmhouse Vodka Bianco Vermouth House Made Raspberry Cordial Lemon —Diego Montes GM, Farm Bar Chicago, IL
—Mari Howe Bar Manager, Pacific’o on the Beach, Maui, Hawaii
Strawberry Fizz 11/2 oz. Broken Shed Vodka 1/4 oz. Aperol 3/4 oz. Strawberry Syrup 1/2 oz. Fresh Lemon Juice
Lavender Fields 11/2 1/2 1/2 1/2 3/4 2
oz. Empress Gin oz. St. Elder oz. Lemon Juice oz. Rosemary Syrup oz. Aquafaba or 1 egg white dashes Lavender Bitters
➜ Combine and shake all ingredients vigorously in a shake tin over ice. Double Strain into a Coupe Glass and garnish with Rosemary Sprig.
➜ Shake and pour into a Collins glass, top with soda and garnish with a lemon wheel. —Andrew Dervin, Rye, Leawood, KS
Tranquilo y Tropical 2 oz. Coconut Whiskey 1/2 oz. Coco Lopez® Cream of Coconut 2 oz Pineapple Juice ➜ Add all ingredients to a shaker tin, add ice and shake well. Strain into glass and add fresh ice. Garnish with a dehydrated pineapple.
—Ashley Ermus, Beverage Director, thedeck at Wynwood Marketplace, Miami, FL
— Luis Ortega, Bartender Fig & Olive, Houston, TX
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BARTENDER.COM | MIXOLOGIST.COM
Akashi city - Hyogo product of japan
yonezawa family, distillers since 1917
@hatozakiwhisky Imported by Marussia Beverages USA | Cedar Knolls, NJ | Please Drink Responsibly
Featured
BAR
SIGNATURE COCKTAIL
Philosophers Stone RECIPE: 1 dash St. George Absinthe Verte, 1 dash Angostura Bitters, 4 dashes Mace Tincture, 2 dashes Clove Tincture, 1 oz Fresh Lime Juice, 3/4 oz Reál Guava, 1/4 oz Galliano, 1/4 oz Heirloom Alchemeres, 3/4 oz Hampden Rum, 3/4 oz Kavalan Whiskey
➜ Shake with draft ice. Strain over fresh draft ice into wooden cup. Garnished with a wrapped bamboo leaf, mint, and guava/clove marshmallow.
CENTURY GRAND
C
entury Grand is home to 3 unique cocktail bar concepts - Platform 18, Grey Hen Rx, and UnderTow. While offering a choose-your-own-adventure immersive cocktail experience the moment you walk through the doors, this bar is unlike any other in the world. Platform 18 is housed inside a replica of a Pullman train car and home to over 40 unique cocktail recipes, while pushing the boundaries of creativity with things like Campari Cotton Candy and housemade stamped and gold-dusted chocolate coins garnishing a clarified milk punch, the 16 4HD TVs simulate a 90-minute ride through the Rocky Mountains while a guest sips on cocktails and enjoys booze-infused ice creams and sorbets. Grey Hen Rx is a 19th Century New Orleans apothecary-inspired bar.
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SUMMER 2022
The room has been decorated to look and feel as if you've entered another time and place. Over 24 New Orleans classics or originals inspired by NOLA cocktails grace the cocktail menu in addition to an over 300 expression whiskey list featuring whiskeys from around the world. UnderTow, housed on the opposite side of the building, is
the nautical-inspired cocktail bar that has been created to add a true immersive, 4th dimension of a cocktail bar experience with thunder and lightening storms, tropical music and 6 Portholes with views of the ocean waves sailing by. The cocktail menu highlights classics from the likes of Trader Vic's and Donn Beach in addition to 20 original drinks that incorporate worldly ingredients and flavors. UnderTow is also home to a vast rum selection. Each space takes guests on a 90-minute cocktail journey to another place beyond it's Phoenix destination. Century Grand was a Top 4 Finalist for “Best New U.S. Cocktail Bar” Tales of the Cocktail Spirited Awards in 2020 and is one of two venues in Arizona listed in The World’s 50 Best “50 Best Discovery” list. BARTENDER.COM | MIXOLOGIST.COM
G R AC E ST U F KO S KY
PHOENIX, AZ
Featured
Wine
MAISON LOUIS JADOT BEAUNE, FRANCE
I
t all began with a parcel of vines, and we all know just how important these individual bits of land are in Burgundy. It was with the purchase of the Beaune Premier Cru Clos des Ursules that the story of Maison Louis Jadot began. Maison Louis Jadot was founded in 1859 by the man whose name it bears, Louis Henry Denis Jadot. The first of his family arrived in Beaune from Belgium in 1794 and soon began
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BARTENDER® Magazine
SUMMER 2022
purchasing Premier and Grand Cru vineyards. With grape growing a part of his heritage, Louis Henry set about gaining experience first in the cellars, in the evaluation of wines, and then in the vineyards, in the study of viticulture. Since 1859, Maison Louis Jadot has become one of the most venerable, trusted and revered wine houses in Burgundy. Today, Louis Jadot is the #1 selling French wine in the U.S.
PINOT NOIR BOURGOGNE: This medium-bodied wine is harmonious, with forward, plump fruit and a silky texture balanced by gentle tannins and elegant structure. The very typical Pinot aromas and flavors of red cherries and wild strawberries are complemented by a delicious, lingering finish. The Pinot Noir Bourgogne was aged in French oak for 9 months to develop delightfully smooth tannins. Louis Jadot creates this wine in a state-of-the-art winemaking facility that is dedicated entirely to the production of Bourgogne Pinot Noir with a focus on quality. In addition, Jadot’s numerous long-term relationships with wine growers guarantee that the highest-quality fruit is sourced every year from vineyards across the Côte d’Or and Côte Chalonnaise.
➜ TASTING NOTES: This is an exceptionally elegant Pinot with complex aromas of plums, raspberries and cherries and fresh red fruit flavors in the mouth with earthy floral, mushroom and mineral notes and balance acidity.
➜ FOOD PAIRING: Pairs with red meats, roasts, pork tenderloin and soft cheeses.
BARTENDER.COM | MIXOLOGIST.COM
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feature
High-Quality No-Alcohol Spirits Drive Growth of
Mocktails ‘ ’
Led by innovative brands like Lyres, zero-alcohol cocktails solidify their place on cocktail menus.
I
t wasn’t long ago that the words “I’m not drinking tonight” at a bar might have been met with raised eyebrows, not to mention a certain degree of suspicion. Today, with consumers increasingly focused on health, wellness, and moderation, no- and low-alcohol products have not only exploded in growth, but their cultural acceptance – particularly among millennial consumers – has helped elevate interest and excitement for ‘mocktails’ at bars and restaurants across the country. Though no- and low-alcohol beer, wine, and spirits still represent a very small percentage of the total beverage alcohol market, volume of these products grew by about 27% in the US last year, according to IWSR Drinks Market Analysis, the leading research firm that tracks the alcohol industry. The IWSR forecasts that no/low alcohol volume in the US will further grow by more than +26% compound annual growth rate, 2021-2025. Among all major global alcohol markets, IWSR says that the country with the largest percentage of alcohol abstainers is the US, with 23% of American adults claiming they avoid alcohol
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BARTENDER® Magazine
SUMMER 2022
completely. That may be one reason why no-alcohol products, especially spirits, are predicted to grow faster than those of low-alcohol (IWSR forecasts that no-alcohol spirits volume in the US will increase +37% CAGR 2021-2025, compared to only +6% growth for low-alcohol spirits.) One company that has fully embraced this trend and is now leading the market for high-quality no-alcohol spirits is Australia-based Lyre’s Spirit Co. which produces and markets an extensive range of alcohol-free products developed as taste substitutes for popular spirits like gin, bourbon, rum, tequila, and liqueurs. Lyre’s American Malt contains 0% “jiggle juice” (their word), but it tastes just like whiskey. If you didn’t know better, you’d swear their alcohol-free Dry London Spirit is a gin. The benefit, of course, to products designed to resemble the taste, aroma, and texture of classic spirits is that bartenders can now create no-alcohol versions of practically any drink, opening an entire world of options for consumers who choose to refrain from alcohol. “With Lyre’s, with a very simple swap, we can turn any drink on any menu into a no- or low-alcohol cocktail,” says Nick BARTENDER.COM | MIXOLOGIST.COM
feature
“With Lyre’s, with a very simple swap, we can turn any drink on any menu into a no- or low-alcohol cocktail.” —Nick Crutchfield Director of Education, Lyre’s
Crutchfield, the Florida-based Global Director of Education at Lyre’s. “And that means, for the consumer, they’re getting a flavorful, sophisticated, and complex drink, presented just like it was a cocktail made with alcohol.” The rules change a little, Crutchfield says, when using Lyre’s in lieu of alcohol-based spirits, but his products present a whole new set of tools that bar professionals, and home bartenders, have found to be very easy to mix when creating no-alcohol drinks. (With whimsical bottles featuring genteelly dressed animals, birds, and mythical creature on their labels, the Lyre’s portfolio includes spirits in the style of amaretto, tequila, gin, bourbon, Aperol, Campari, rum, vermouth, coffee liqueur, absinthe, and triple sec, along with pre-mixed and ready-to-drink canned cocktails – all with no trace of any alcohol.) The rising consumer interest in no-alcohol spirits has also led to package stores dedicated only to booze-free products. Spirited Away in New York, the Open Road in Pittsburgh, and Sipple in Houston are but a few new retailers that only sell alternatives to alcohol. The concept is so popular, in fact, that one New York store, Boisson, has opened five locations across the city, with The number one source and authority on bartending, on premise & beyond.
more on the way. The store sells more than 50 brands, including favorites like Lyre’s, Proteau, Ghia, Spiritless, and Seedlip (one of the first no-alcohol spirits to hit the market). But it’s not just consumers who are excited about no- and low-alcohol cocktails, so too are bartenders. “I find it more interesting sometimes to create a no-alcohol cocktail rather than a regular cocktail,” says Jeremy Le Blanche, the bar director at New York’s Thyme Bar. Adds bartender Rami Lavy (a self-described “cocktail composer”), “The modern cocktail has developed to be much more than a way to get drunk or mask harsh notes. It’s a combination of flavors, colors, and textures, dedicated to the enjoyment of the guest. Who says alcohol has to be involved?” Dannika Underhill, a beverage manager who is soon opening a new restaurant and bar called Paradisaea in San Diego’s Bird Rock neighborhood near La Jolla (which will include a full page of zero-proof drinks), points out that when using no-alcohol spirits, it gives her and her bar staff a lot more freedom and flexibility. Because there isn’t a concern about making a drink too strong or too weak, in terms of alcohol, they can focus solely on the taste and flavor of the drink (not to mention the stylish and “Instagrammable” presentation.) “I can concentrate more on the cocktail’s aroma, the balance, the contrast of bitters and sweet when using a no-alcohol spirit,” she says. “Products like Lyre’s allows bartenders to have refinement and complexity in their cocktails.” That’s a sentiment echoed by Lyre’s’ Crutchfield. “At the heart of our job, as bartenders, it’s to make people happy, to increase our guest satisfaction. That’s why we introduced Lyre’s, to give bartenders new tools to create delicious and memorable cocktail experiences for people who for whatever reason are choosing not to drink alcohol.” SUMMER 2022
BARTENDER® Magazine
13
Brand
Buzz LED BY NEW AND PREMIUM BRANDS, GIN VOLUME GROWS IN THE US
W
ill 2022 be the year that gin’s popularity in the US catches up with the rest of the world? From 2017 to 2021, global gin volume grew by more than +32%, but only by +2% in the US during that same period, according to data from IWSR Drinks Market Analysis, which studies the global beverage alcohol industry. But most interesting in the IWSR data is the growth in total gin value in the US (at +19% from 2017 to 2021), which clearly indicates that Americans are opting for higher-priced, more premium brands. Gins priced at $22.50 and above grew in volume by +26% in 2021, and that volume is forecasted to increase by more than +65% between 2021-2026. “While the US market for gin may
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BARTENDER® Magazine
SUMMER 2022
be slightly underdeveloped compared to Europe, the US is quickly catching up,” says Andrew Stewart, US Brand Manager for Martin Miller’s Gin, owned and marketed by The Zamora Company. “US bartenders and consumers are increasingly recognizing the incredible range of cocktails that can be created with a high-quality, expertly distilled gin like Martin Miller’s. Not to mention the large number of new flavored mixers now available.” Martin Miller’s Gin is distilled in Herefordshire, England, in stills dating back to 1903. where the citrus and the botanicals that are used to create the gin are distilled separately, retaining the hearts of those two distillates. It is then blended with pure Icelandic water,
sourced from the western part of the country, near the area of Borgarnes. “We’re very proud that Martin Miller’s is widely recognized as the world’s first ‘super premium’ gin, in many ways triggering today’s gin renaissance,” says Stewart. Other gin brands also recognize the huge potential of the category in the US. Take for instance the new line of ultra-premium Latin Gin, distilled in Italy. These gins were designed to appeal particularly to consumers who are new to the category, with four different styles ranging from their traditional Latin Secco, to Latin Spice, Latin Beach, and Latin Lover (Strawberry and rose flavor). Also new on the market is Irvine’s Gin, “Chef Curated” and created by respected chef, author, and Food Network personality Robert Irvine. This American dry gin is precision distilled at Boardroom Spirits in Pennsylvania from 13 hand-selected botanicals including elderberry, black currant, Ceylon cinnamon, and tea, and was developed by Chef Irvine specifically to pair with food. Also, a portion of the proceeds of every bottle of Irvine’s Gin (and Irvine’s Vodka) benefits the Robert Irvine Foundation to support active-duty military, veterans, first responders, and their families. “As more bartenders and consumers come to discover and appreciate what the gin category has to offer, all indications are that this Summer will be a very strong period for gin sales in the US, especially those in the premium and ultra-premium categories,” adds Stewart, from Martin Miller’s. BARTENDER.COM | MIXOLOGIST.COM
THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS
Featured
BARtender SIGNATURE COCKTAIL
Apsara Collins RECIPE: Palm sugar simple syrup dyed with butterfly pea flowers, lime juice, club soda and lemongrass and kaffir lime-infused St. George’s Terroir Gin* garnished with a lemongrass knot or stalk.
➜ To create the lemongrass and kaffir lime-infused gin, combine one 750ml bottle of dry gin, two long stalks of lemongrass with the outer layer removed and bruised, four kaffir lime leaves bruised and one to two lemon or orange peels. What you love about this drink: This cocktail is a whimsical take on a Collins, inspired by the celestial spirit and water nymph, the Apsara. This spirit is deeply rooted in Indian and Cambodian mythology as well as in the Hinduism and Buddhism religions.
EVELYN SAM
SAN FRANCISCO, CA
E
velyn Sam has served as Emporium Arcade Bar San Francisco’s manager for the past four years and has worked as a bartender for the venue for more than four and a half years. With more than 12 years of experience in the beverage industry, Sam is passionate about crafting cocktails that not only pair well with a delicious meal and tantalize the palate but also the eyes. Prior to her current role, Sam worked as a bartender for a number of Bay Area nightclubs and bars, including Hue Lounge & Nightclub, Ez5 Bar, Escape Lounge Oakland Airport, The End Up and Temple Nightclub SF. Additionally, she was a barback for Horizon Lounge, a waitress for Battambang Cambodian Restaurant, a promoter for 9:59 DJs and a nightclub promoter for NxLevel Entertainment. When she began her beverage industry career in 2010, Sam was guided by her two mentors Jon Niemczyk and Heather Haas. She attributes her bartending skills as well as her humbleness and
patience to her mentors in the early days of her career as she navigated her way as a female barback in the male-dominated field. Additionally, her current regional manager Steve Funkhouser continues to inspire Sam to keep learning and building upon her managerial and bartending skills. At Emporium Arcade Bar, Sam not only prepares batch cocktails, maintains a fully stocked and efficient bar and crafts one-of-a-kind cocktail recipes but also manages over 20 staff members and a 1,000-person capacity venue. In addition, she is tasked with maintaining daily operational duties, facilitating the implementation of new product strategies and training and supervising staff. In the coming months, she hopes to increase productivity of the venue by providing additional ways to ease the workload of the staff and increase the efficiency of the distribution of products. She also aims to help the bar develop a stronger social media presence through promotions and product photography.
The number one source and authority on bartending, on premise & beyond.
For this cocktail I utilized lemongrass, kaffir lime, palm sugar, & butterfly pea flower, all ingredients native to my Cambodian roots. The flavors of lemongrass and kaffir dances with the notable hints of Douglas fir in the gin and the bubbles from the club soda, while the lime juice intertwines with the butterfly pea syrup.
SUMMER 2022
BARTENDER® Magazine
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Featured
RTD
THE PERFECT COSMO, BY SARAH JESSICA PARKER
THOMAS ASHBOURNE CRAFT SPIRITS
A sophisticated combination of natural strawberry and sweet cranberry juices paired with freshly squeezed lime, and finished by a premium vodka base, this refreshing RTD is a modern take on an old friend. “I’ve tasted some pretty extraordinary cocktails over the years and in my travels, but our Thomas Ashbourne Perfect Cosmo is up there among the very best,” says actress and television producer Sarah Jessica Parker, the co-founder of Thomas Ashbourne.
Innovative Ready-to-Drink Cocktails Created by Top Names in Entertainment
R
ecent years have seen a slate of top celebrities – everyone from George Clooney to Ryan Reynolds to Michael Jordan – involved in new spirits brands. And the ready-to-drink category is no exception. Thomas Ashbourne Craft Spirits (named after the celebrated prohibition mixologist) launched this past Spring with a portfolio of top-quality, premium craft cocktails in bottles and cans, each paired with well-known and respected personalities.
THE MARGALICIOUS MARGARITA , BY VANESSA HUDGENS, ASHLEY BENSON , AND ROSARIO DAWSON This is a clean, crisp and refreshing tequilabased cocktail, featuring natural and freshly squeezed lime juice, pure sea salt, and hints of orange zest, developed by actresses and real-life friends Vanessa Hudgens, Ashley Benson, and Rosario Dawson.
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THE CL ASSIC OLD FASHIONED, BY JOHN CENA A dignified and seriously smooth premium whiskey merged with woody maple, bright orange bitters, and the aroma of rich caramel, created by professional wrestler turned actor John Cena.
THE HARDSCATTO, BY RAPPER AND CULTURAL ICON PL AYBOI CARTI A Muscat Blanc-inspired spirit blended with natural flavors of grapes, peach, apricot, and elderflower – the perfect cocktail for the after party, or after after party… “With the help of our celebrity partners, each flavor profile was meticulously crafted and demanded the highest standards in taste, quality and sophistication,” says Cara Kamenev, CEO of Thomas Ashbourne Craft Spirits. The Thomas Asbourne RTDs are available in 375ml bottles and 200ml four pack cans, and each are Kosher certified and gluten free, with a spirit base that ranges from 20-25% ABV. The brand is also highly committed to sustainability and philanthropy, through a partnership with Keep America Beautiful, America’s leading community improvement organization. BARTENDER.COM | MIXOLOGIST.COM
Featured
Int'l Bartender Manager. Under his leadership, the bar won “The One to Watch” Award at Asia’s Best 50 Bars Ceremony in May 2019. Later that year he moved to Hong Kong and took over the Lobster Bar as Bar Manager, helping the bar to win prestigious industry accolades including a ranking of #161 on the list of the 500 best bars in the world, #47 on the Asia 50 Best Bar list, and #10 bar in Hong Kong. In 2021, eager to continue to learn about international flavors and culture and bring his talent to a new market, Louison joined the re-opening team of Rosewood Le Guanahani St. Barth where he is leading the development and implementation of the resort’s new beverage concept.
BOB LOUISON
SIGNATURE COCKTAIL
ST. BARTH, CARIBBEAN
B
orn in Paris, Bob Louison has always had a passion for art. At 18 years old, he discovered the art of mixology with his first official bartending role. What was initially a way to finance his studies turned into a new passion and ultimately, a career. Soon after entering the industry, Louison commenced his worldwide travels to perfect his skills and learn new techniques. Working the bar scene of many major cities including London, New York and Ibiza, with several stints back in Paris, Louison honed his craft at prestigious establishments such as Buddha Bar, The Libre Sense and L’Eden before making his way to Asia in 2008. By 2009, Louison had firmly established his reputation in the industry. He founded Spirit It Ltd, a consultancy company designed to support the growth and development of bar staff and brands across Asia, Russia and Europe. During this time he also served as a brand ambassador for several prestigious beverage and liquor companies including Perrier, Da Vinci Syrup and Grand Marnier and took on additional guest bartending roles in a few of America’s most famous
Double Oaked restaurants and bars, such as the famous Tommy’s Restaurant in San Francisco, the multi-award winning Pacific Cocktail Heaven in San Francisco, and 15 Romolo (nominated as a Top 5 Best Hotel Bar at Tales of Cocktails 2016) in New Orleans. In 2017, Louison unveiled his first pop-up bar, “Bob’s Speakeasy” in the infamous Itaewon area of Seoul, successfully introducing a new style and finesse to the market. Once launched, he returned to America to continue his education as an apprentice for the Tales of the Cocktail Foundation in New Orleans. Emboldened by this experience, Louison went back to Seoul to organize the first ever Bar Week known as, “Sool Bar Week” (a play on the capital’s name and a clever use of the word “sool,” meaning “alcohol” or “spirit”). This major event brought in international bartenders to teach master classes and share their own creations with a new audience, ultimately serving to connect local and international bartenders and create a larger sense of community within the industry. After Sool Bar Week, Louison went on to open Pussyfoot Saloon as its General
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30 ml Dartigalongue double-oaked 20 ml Longueteau Symphonie Batch 6 10 ml Amaro averna 2 dashes Bob's Bitters Chocolat ➜ Stir and strain all ingredients into an old fashioned glass. Twist an orange zest and discard.
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Shooters
Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift.
Mind Eraser 11/2 oz. Broken Shed Vodka 11/2 oz.Kahlúa splash tonic water ➜ Shake vodka and Kahlúa with ice and strain into a shot glass. Top with tonic water.
Melon Ball ¼ oz. Melon liqueur ½ oz. Tito's Vodka ¼ oz. pineapple juice ➜ Add all ingredients into a shaker with ice. Shake and strain into a shot glass.
Apple Jack 2 oz. green apple schnapps 2 oz. cinnamon tequila
Forest Fire
1½ oz. Talisker single malt Scotch whisky ½ oz. pine syrup
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Summer Refresher
Coco Berry
2 cups Watermelon (diced) 1 cup Coco Lopez® Coconut Water 1 Lime (juiced)
3/4 cups Blackberries (fresh or frozen) 1 Tbls. Sugar add Ice Cubes (to serve) 1 Tbls. Elderflower Cordial or Lemon 1/2 cup Pink Gin or Cranberry Juice 1 Lime (juiced) 1/2 cup Ice (crushed) 1/4 cup Coco Lopez® Coconut Cream SERVES 2
Blue Water Breeze 1 tbsp Coco Lopez® Cream of Coconut 1 cup Coco Lopez® Coconut Water 1/4 cup Pineapple juice 1 shot Coconut rum 1 tbsp Blue Curacao 1 shot Vodka Garnish with Pineapple wedge & maraschino cherry
Coconut Mojito 3 Tbls. Coco Lopez® Cream of Coconut 1/2 oz. freshly squeezed lime juice 6-8 fresh mint leaves 1 tsp. granulated sugar 2 oz. light rum 2 oz. club soda garnish with lime wheel
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Libary
Booze & Vinyl, Vol. 2 By André Darlington and Tenaya Darlington (Running Press) Available at Amazon.com $19.99 ➨ The Darlington’s are back this spring with BOOZE & VINYL VOL. 2: 70 More Albums + 140 New Recipes (Hardcover; $26.00). This new volume is sure to encourage you to unplug, lower the lights, put an album on the turntable, and set the glasses out. Each fun and fact-filled entry is a music history class with benefits: A curated list of epic music paired with two libation recipes that connect to a song or songwriter in a unique way. The book also includes a few of the authors’ favorite listening party themes and albums, tips for building your cocktail skills and your vinyl collection, and a few quick recipes and party boards that easily fit into any listening party situation.
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Dressed to Swill RunwayReady Cocktails Inspired by Fashion Icons By Jennifer Cross with illustrations by Daiana Ruiz Available at Amazon.com $14.95 ➨ Dressed to Swill contains sixty original cocktail recipes inspired by style icons from the 20th century to today, including fashion designers, models, photographers, stylists, influencers, and more. Karl Lagerfeld’s tipple is made for royalty: it’s similar to a Kir Royale, but brings in the velvety flavors of raspberry and vanilla. The Kim Kardashian is sensuous, flavorful, and as unsubtly delicious as its subject. Lizzo’s cocktail is a strawberry- rhubarb sparkler certain to fill you with joy. From Alexa Chungand André Leon Talley to Coco Chanel and RuPaul, there’s a flavor to fit every mood, be it avant-garde, glamorous, rebellious, or little-black-dressy. Engaging biographies explore each person’s contributions to the field of fashion, and the illustrations are sprinkled with fun details about their lives. In addition, readers can learn how to stock their bar with basic equipment, glassware, foundational spirits, and easy-to-source ingredients that can turn a basic drink into a runway-worthy libation.
The Little Book of Whiskey Cocktails By Bryan Paiement Available at Amazon.com $14.95 ➨ The Little Book of Whiskey Cocktails sets out to share the stories of the whiskey-making world and recipes suitable for whiskey enthusiasts of all expertise levels. Bryan Paiement takes a practical approach to exploring the various ways in which the spirit can be mixed and enjoyed. Beginning with a brief history of whiskey, Paiement answers many questions that even aficionados can’t help but stumble over: What is the difference between “whiskey” and “whisky?” Does bourbon have to come from Kentucky? How many times does Irish whiskey need to be distilled? Forty classic whiskey cocktail recipes and ten original recipes follow in this pocket-sized gift book. Each carefully curated recipe is introduced with details on the cocktail’s origins and concludes with bartenders’ tips for mixing the perfect concoction. Paiement includes recipes from awardwinners like the Paper Plane, time-tested classics like the Old Fashioned and the Rusty Nail, and handcrafted originals like the Scotch Smash. Adorned with a key of whiskey ware and bar tools and an extensive repertoire of jokes, Paiement brings whiskey’s terminology and mixology to any home bar. BARTENDER.COM | MIXOLOGIST.COM
Featured
Beer
COASTER PILS 21ST AMENDMENT BREWERY
E
nter a Wonderland of Flavor and Fun! 21st Amendment Brewery welcomes warmer weather with the release of its brand-new hoppy pilsner, Coaster Pils (5.4 % ABV). With packaging depicting a magical portal into an amusement park of flavor and fun, 21st Amendment Brewery encourages beer lovers to strap in, raise your hands in the air and take a ride into refreshment with the most drinkable beer you've ever hoppened upon. Hop aboard and enjoy this crisp and bright pilsner as you coast through your day and leave your cares behind. "Hoppy Pilsners are wonderfully clear and bright with their straw color and tight white bubbles. There is a reason this style is popular and exciting right now. It has a snappy flavor, crisp lines and wonderful hoppy flavors and aromas. We've put our own handcrafted spin on it by dry-hopping Coaster Pils with American aroma hops Simcoe and Mosaic with their notes of citrus, passionfruit and apricot. All those elements are brought forth with the German lager
yeast we use with its floral and fruity aromas and clean flavors. I've been drawn to great pilsners in the summer or really at any time forever; in fact I am enjoying one right now while we are talking about it," says Shaun O'Sullivan, Co-Founder and Brewmaster at 21st Amendment Brewery. Nico Freccia, 21st Amendment COO and Co-Founder, says, "Coaster Pils is very tasty, refreshing, quenching and highly drinkable. We can all relate to hot summer days, when the local fair pulls into town and we can hop onto a roller coaster and escape from daily stresses and enjoy a delicious taste of summer. Our goal is to bring you 'Summer In a Can' year-round and Coaster Pils is a great complement to our other classic brews like Hell or High Watermelon Wheat, Brew Free! Or Die Blood Orange and our original Mexican-style lager, El Sully." The new Coaster Pils is now available year-round in 6 packs and draft in all 34 states where 21st Amendment distributes.
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ABOUT 21ST AMENDMENT BREWERY 22 years ago (established in 2000), Nico Freccia and Shaun O'Sullivan opened the doors to the 21st Amendment brewpub in San Francisco's historic South Park neighborhood. In addition to quickly becoming one of the city's favorite pubs, 21st Amendment began expanding beyond the Bay Area by helping to pioneer the movement to canned craft beer. Known for their witty names and delicious brews, 21st Amendment offers yearround selections, as well as seasonal offerings and their infamous once-ina-while limited-edition releases. Sold in 34 states plus Washington D.C., 21st Amendment produces beer in its state-of-the-art brewery headquarters in San Leandro, California, and is among the top 50 craft beer brewers in America. For more information and to find some using their beer finder, please visit www.21st-Amendment.com
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Bartender (bär'tӗn'dәr) – One who mixes and serves alcoholic beverages from behind a bar. Not to be confused with: taxi driver, chef, loan officer, marriage counselor, doctor, matchmaker, babysitter or psychiatrist. Sizes S, M, L, XL. $30 each. Sizes XXL, XXXL. $35 each. All sizes, please include $5 shipping & handling.
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The Bartenders’ Foundation™ Providing education opportunities for Bartenders and their families.
In 1999, Ray Foley, Former bartender and founder of BARTENDER® Magazine, created the Bartenders’ Foundation™ to award scholarships to bartenders and/or their children. For each BARTENDER® Magazine subscription, $5.00 is donated to The Bartenders’ Foundation™. The Foundation is registered with the IRS as a non-profit, so all contributions are tax deductible. The goal is to award one scholarship per year. Each student selected will be awarded $5,000 payable over four years. The first scholarship was announced on Bartender Appreciation Day, June 18, 2001. TO APPLY OR DONATE: Although Ray Foley made the initial contribution, we need to raise the money to achieve our dream. If you would like to make a contribution, no matter how large or small, please send your tax deductible gift to: The Bartenders’ Foundation™ Box 691302 Vero Beach, FL 32969 Bartenders, or their sons/daughters who are interested in applying for next year’s scholarship should write to the addresss above or visit bartenderfoundation.com or email info@bartender.com for an application.
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t r A THE
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Exclusive offer ONLY from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman FX MCRORY'S WHISKEY BAR, SEATTLE (28 1/2 x 38 1/4) personally signed poster $250
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LAST
Call!
WE NEED YOUR BEST CAPTION!
The winner will be announced in the next issue of BARTENDER®.
The next issue of BARTENDER®:
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 Box 691302, Vero Beach, FL 32969 Please include your email
FALL/WINTER 2022 BARTENDER “Hall of Fame”®
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
THE WINNING CAPTION FROM OUR LAST ISSUE
Shooters Jokes
“As a bunny, I really liked hopscotch . . .so I guess I'll have a double IPA with a maltwhiskey chaser.” — Paul Angiolillo, Weston, MA
RUNNERS UP “First, I lose a race to a turtle. Then, I lose my foot. And now I've been replaced by 2 doves and a really long handkerchief! I'm unemployed! What am I going to tell my wife and my 137 kids?” Tony R. Gallego Tucson, AZ
“I've got a real sob story, so I hope you're all ears.” Janet L. Davis Grimes County, TX
“I'm not too egg-static today Joe. Easter was an Absolute Stress so go ahead and give me a Mind Eraser.” Denisse Rodriguez Alabama
“Do me a favor, Bartender. Don't start with "I'm all ears.” Carol Lasky Boston, MA
“Give me something cold and hop to it.” Susan Wickes Richmond, IN
“I'm losing my hare.”
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Nicholas Colello Glen Ridge, NJ
Thank you to all who entered. Try this issue’s contest!
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ISCOV ER IS COV E R
CARAJILLO 43 CARAJILLO 43 ALWAYS DRINK RESPONSIBLY. LICOR 43 LIQUEUR, 31% ALC. VOL. PRODUCT OF SPAIN. ALWAYS DRINKBY RESPONSIBLY. LICOR 43 ZAMORA LIQUEUR, COMPANY 31% ALC. VOL. PRODUCT SPAIN. PRODUCED DZ LICORS S.L. 2020 USA, DALLAS,OF TEXAS PRODUCED BY DZ LICORS S.L. 2020 ZAMORA COMPANY USA, DALLAS, TEXAS
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THE VODKA OF TOMORROW
WHAT VODKA CAN BE You probably feel you know what vodka should be. You’ve used it in hundreds of drinks. Maybe it’s one of your favorite spirits to work with, maybe it’s not. Forget about all that. Broken Shed is what vodka can be. Clean and crisp, with a smooth, warm finish. The perfect, premium spirit to create your summer cocktails with. Discover the taste of tomorrow today.
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