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VOL 97, NO. 3, FALL/WINTER 2015 THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
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Editorial Sustainable Ag Expo Feature Bar
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Betting on a Hot Market for Artisan Ice Brand Buzz
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Feature Armagnac/Cognac
15-17 19 20-21
Bar Margot, Four Seasons Hotel, Atlanta, Georgia
The Mystique of Tres Papalote Mezcal
Baron Gaston LeGrand and Lheraud Cognac
BARTENDER“Hall of Fame” Bar Tricks by Sideshow Pete Sustainability in the Industry
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Turning Trash to Cash with Bottles & Wood
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BARTENDER MAGAZINE
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CELEBRATING
36 YEARS SERVING THE ON-PREMISE!
VOL 97, NO. 3, FALL/WINTER 2015
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SERVE A SHOT OF RUMCHATA WITH ANY PUMPKIN ALE — IT’S THE PERFECT BOMB SHOT FOR THE FALL!
Visit RumChata.com for recipes PLEASE ENJOY RESPONSIBLY. RumChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.
CREATIVE
THE APOSTLE Bulleit Rye Whisky Carpano Antica Formula Sweet Vermouth Aperol Black Walnut Orange bitters THE OWL BAR BALTIMORE, MD
THE GRACELAND 2 parts Sauza 901 Tequila 1 part simple syrup 1 part fresh lemon juice Blackberries Float: Blackberry liqueur Combine all ingredients, excluding blackberry liqueur. Shake well. Strain and serve over crushed ice in a rocks glass. Float blackberry liqueur on top. Garnish with fresh blackberries.
TUEUR AMERE Baska Snaps Cappelletti Aperitivo Smith & Cross Rum Coconut Pineapple Orange Lime Nutmeg
NICOLE FRIEND PARSIPPANY, NJ
BALISE NEW ORLEANS, LA
BAIRDLEY LEGAL
CRAN GIN & SIN Sweetgrass Cranberry Gin Fresh mint House cranberry reduction Freshly squeezed orange Ginger topper
Mezcal Cynar Passion fruit Grapefruit soda YVONNE’S BOSTON, MA
THE MAINE HOUSE HALLOWELL, ME
YULE-TIDE MULE 1-1/2 oz. Bulleit Bourbon 1/2 oz. Campari Blood Orange Soda Orange Bitters Orange Slice & Twist Muddle one orange slice in a mixing glass. Add 2-3 dashes of orange bitters. Fill with ice. Add Bulleit Bourbon & Campari. Shake and pour into snifter glass. Add fresh ice to fill and top off with Blood Orange Soda. Garnish with flamed orange twist and serve with stirrer. STAN MURPHY GARDEN BAR & GRILLE IN THE OAKS/VALLEY FORGE HILTON INN PHOENIXVILLE, PA
FRANKIE SODANO PUNCH Brandy Limoncello Lemon Early Grey Tea TRIANGLE TAVERN PHILADELPHIA, PA
PUMPKIN MARTINI 2 tbsp. Pumpkin Puree 1 oz. Crème de Cacao Liqueur 1-1/2 oz. Whiskey 1 tbsp. granulated sugar 1/2 tsp. cinnamon 1/8 tsp. nutmeg 3 tbsp. evaporated milk 1 cup ice Cinnamon sugar (for rim) Combine all ingredients and stir until the sugar is dissolved. In a shaker, add ice and pour mixture into shaker. Shake for a few seconds until cold. Moisten the rim of 2 martini glasses with whiskey, dip the rim into cinnamon sugar to coat. Divide the mixture between the 2 martini glasses. Sip away! LINKIE MARAIS TUPELO, MS
Send BARTENDER® your creative cocktail to barmag2@gmail.com and if you’re selected, we’ll send you a special gift. 4
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FALL/WINTER 2015
A
s yet another year comes to an end, we reflect on BARTENDER® Magazine’s soon to be 37 years serving the on-premise and beyond.
We've been in this business all our lives–Ray started at 14 peeling shrimp at Pal’s Cabin in West Orange, NJ and I (Jackie) working at the counter of Glenwood Sweet Shop in Short Hills, NJ also at 14. We should have known from that alone that we were two peas in a pod destined to forge this journey together! More and more we’ve become aware of the carbon footprint this industry has on us all. We are pleased to bring to you two articles about sustainability, a topic we all should be talking about. Thank you to BARTENDER® Magazine advertisers, we appreciate the support and will continue to work diligently for you and your product/service. And a big thank you to our audience. BARTENDER Magazine readers, subscribers, social media members, bartender.com, mixologist.com in addition to BARTENDER monthly e-news and bartender/mixologist group on LinkedIn. We are honored and proud to be at your service. Wishing you and yours a happy and healthy holiday. Peace in 2016 to us all. Cordially,
Ray & Jackie Foley Founder/Publisher
FALL/WINTER 2015
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Send BARTENDER® your signature cocktail to barmag2@gmail.com and if you’re selected, we’ll send you a special gift.
MISTLETOE MARTINI
COFFEE & CIGARETTES In a mixing glass add: 2 oz. Rittenhouse Rye 3/4 oz. Punt e Mes Vermouth 1/4 oz. Madagascar Vanilla Liqueur Stir and Strain over a large cube of ice in a rocks glass. Add one drop Orange Flower Water*
1-1/2 oz. vodka 3/4 oz. cherry brandy Juice of 1 lime Rim a Martini glass with sugar. Fill your cocktail shaker halfway with ice and pour in the ingredients. Shake until chilled and strain the mixture into the glass. Garnish with rosemary sprig and raspberry.
*Orange Flower Water: Pre-dilute OFW with 2 parts water.
PETE GUGNI THE BETTY IN CHICAGO CHICAGO, IL
DAVIO'S NORTHERN ITALIAN STEAKHOUSE ATLANTA, GA
THE ALTERNATIVE Bulleit Bourbon Cointreau Carpano Antica Muddled Oranges Aromatic Bitters Agave An Italian spin on an American classic, The Alternative is spiffed up with fresh citrus and Italian Vermouth for a smooth, refreshing cocktail with a kick.
THE JOSHUA GREEN 1-1/2 oz. Punt e Mes 1 oz. Bourbon 1/2 oz. lime juice 8 drops Habanero Saffron Tincture CRAIG SCHOEN RN74 SAN FRANCISCO, CA
STAGIONI CHARLOTTE, NC
BLOOD ORANGE OLD FASHIONED
FIRE IN THE HOLE Maker’s Mark Bourbon Fire Roasted Dates Orange bitters
Makers Mark Bourbon Powell & Mahoney blood orange puree Cherry bitters
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HUNTLEY TAVERN SUMMIT, NJ
HEATHER LURE FISH BAR NEW YORK, NY
PORTOLA’S AGED MANHATTAN
FITTED SHIRT
Angel’s Envy Bourbon Orange Bitters Sweet Vermouth Imported Maraschino Cherry Aged in Oak Barrels
Aviation American Gin Benedictine Lime juice Aromatic Bitters Tenneyson Absinthe
JACKS LOUNGE LOCATED IN PORTOLA HOTEL & SPA MONTEREY, CA
THE TOWNSEND AUSTIN, TX
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THE SECRET TO THE PERFECT OLD-FASHIONED STARTS WITH A CLEAN GLASS.
Now Hobart has a solution that helps you bring out the best in your beverages. The all-new Advansys™ LXGe glasswashers clean and sanitize glassware with no chemical residue, letting your drinks shine through. Your customers are in continual pursuit of the perfect glass—the beverage that becomes an experience. Now you can be sure in knowing that nothing stands in the way of your customers enjoying the pure taste and care you pour into every glass.
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This handsome 8" x 10" COCKTAILRIGHT® Certificate is available only through BARTENDER® Magazine, and is ready for framing. Just send $30.00 ($35.00 Canadian/Foreign orders) to cover the cost of research, certificate, postage, and handling to:
BARTENDER® Magazine Dept. C, PO Box 157, Spring Lake, NJ 07762 To order online, go to www.bartender.com If your recipe has already been COCKTAILRIGHT®, your money will be refunded.
Sustainable Ag Expo Educates Growers and Farmers Cross-industry sustainable farming conference returns for 11th year The 11th Annual Sustainable Ag Expo took place in November at the Madonna Inn Expo Center in San Luis Obispo, California. Presented by the Vineyard Team, the Sustainable Ag Expo offers sustainable farming education for growers and farmers across crop types. “The Expo started as a way to explore various issues affecting different types of ag professionals,” said Kris Beal, Executive Director for The Vineyard Team. “It is a chance for farmers and researchers to come together, learn from each other, and engage in conversations with some of the brightest in the industry. Not only do we address production practices, we’re exploring initiatives from buyers like Campbell and Cisco that are influencing behavior." The Sustainable Ag Expo launched in 2004 when the Vineyard Team, actively conducting progressive research and education in vineyards, recognized that other crop industries (e.g. orchards, row crops, berries, and rangeland) engaged in forward-thinking and innovative work from which fellow farmers could learn. To that end, the Sustainable Ag Expo was developed to share information across crop types on important topics such as energy and water conservation, holistic management, integrated pest management and soil management. Sessions include challenges facing California agriculture, management of invasive insect pests, floor management in perennial and annual cropping systems, the importance of bees to California agriculture, sustainable fertility management, disease and virus management in vineyards, irrigation during the drought, sustainability initiatives in the agri-food supply chain and how to improve practices and performance. Lastly, a law and regulations session was held to conclude the event. With 40 speakers, session highlights included a focus on water availability and quality; access to affordable labor; and new federal air quality standards that may have significant impacts on farming operations in the future presented by Dr. Jay Lund, Director for the Center for Watershed Science and Professor at UC Davis, Bryan Little, Director Employment Policy, California Farm Bureau Federation and
FALL/WINTER 2015
Nancy Levin, Air Division, U.S. Environmental Protection Agency, Region 9. Additionally, Dr. Michelle Moyer, Washington State University, presented new research on powdery mildew monitoring, detection and management along with Dr. Renaud Travadon of UC Davis and Larry Bettiga, University of California Viticulture Farm Advisor. The Vineyard Team is a nonprofit organization whose mission is to promote sustainable vineyard practices such as water conservation, integrated pest management, habitat diversity, and protection of water quality and human resources. Established in the mid-1990s when the term “sustainable” was far less mainstream than it is today, the Vineyard Team has enjoyed an impressive track record, earning awards and recognition from a broad variety of entities including the Environmental Protection Agency and California Department of Pesticide Regulation. To learn more about the Sustainable Ag Expo, please visit www.SustainableAgExpo.org. Visit www.VineyardTeam.org to learn more about the Vineyard Team and its SIP™ (Sustainability in Practice) Certification Program.
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Left to right: Greg Best, Robert Gerstenecker, Ford Fry and Paul Calvert. All photos by Andrew Thomas Lee
Bar Margot MIXOLOGY DUO GREG BEST AND PAUL CALVERT JOIN FORCES WITH FORD FRY AND FOUR SEASONS HOTEL ATLANTA CHEF ROBERT GERSTENECKER AT BAR MARGOT
Four Seasons Atlanta recently unveiled Bar Margot, a hip yet relaxed, Midtown lounge with a menu collaboration from Chef Ford Fry and Chef Robert Gerstenecker of Park 75, as well as a small-batch spirits menu by mixology experts Greg Best and Paul Calvert, who have become Atlanta’s beverage heroes of late. “When I go out for a drink, I want to feel like I’m on vacation,” says Greg Best, who helped design the restaurant’s cocktail program with business partner Paul Calvert. “This spot is meant to be a return to a lost era when the hotel bar was the main intersection between a hotel and the place where it's located. We’ve worked closely with the Ford Fry and Four Seasons team to create a food and beverage menu that positions Bar Margot to be the destination where locals and visitors meet for drinks and stay for dinner.” Best, who is widely known for his tenure at Restaurant Eugene’s bar and for the opening of Holeman and Finch Public House, and Calvert — of Sound Table, Pura Vida, Victory Sandwich Bar and Paper Plane beverage program fame — have concocted a menu of seven signature cocktails for the new nosh spot. Park 75 Lounge at Four Seasons Hotel Atlanta closed in July to make way for Bar Margot, a restaurant/lounge that the hotel’s management team and owners thought would best deliver what locals and travelers expect when they enter a hotel. 10
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“Atlanta needed a cool hotel bar with big-flavor food and zero pretension, and I felt that the Four Seasons was an ideal place to make this happen,” says James Beard nominee and Rocket Farm Restaurants chef/owner, Ford Fry, who has collaborated with Four Seasons to open Bar Margot. Fry is best known for his restaurants JCT. Kitchen & Bar, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, Superica and Marcel. “For years, Greg, Paul and I have talked about joining forces, and when I thought about pairing an innovative cocktail menu with the food options at Bar Margot, they were the guys I knew could pull it off.” Must-tries from the new cocktail menu include the Gin Margot (a variation on a gin and tonic that includes sherry), the Lady Victoria (a fresh and gardenesque vodka-based drink), and the Mercy Street (a souped-up Old Fashioned with a kick of Irish whiskey). A four-cocktail nightcap menu is also available to diners.
GIN MARGOT Ford's Gin Lime Cordial Amontillado Sherry Tonic Thai Basil
The drinks have been designed with Bar Margot’s menu options in mind. According to Calvert and Best, they didn’t begin brainstorming cocktail concepts until they’d seen the menus. Calvert advises patrons to pair the Lady Victoria with flavors such as seafood and shellfish and the Mercy Street with lamb and richer dishes. “This process has truly been a great opportunity to give hotel dining a new perception,” says Gerstenecker. “It’s been exciting to maintain the Four Seasons’ vision for excellence while bringing Ford’s style and influence to the menu and dining experience.”
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Tom Robbins
East Meets West
Maestro Dobel Tequila Cinnamon sugared orange slice
1 oz. Tres Papalote Mezcal 3/4 oz. fresh cucumber juice 3/4 oz. fresh lime juice 1/2 oz. simple syrup Dash kaffir lime dust
NO. 380 NASHVILLE, TN
Smoked Horchata RumChata Mezcal Blend. BODEGA MIAMI BEACH, FL
Pho-King Champ Wheat Vodka Oloroso Sherry Aromatized beef stock Cilantro leaf MIDNIGHT RAMBLER BAR DALLAS, TX
Apples & Jacks 1 part RumChata 1 part Apple Pucker Mix and shoot! RUMCHATA.COM
Wolf Shot 1-1/2 oz. Bacardi Wolf Berry Flavored Rum Shake with ice and strain in a shot glass. BACARDI.COM
Shake until cold. Strain into a chilled shot glass. Garnish with a fresh cucumber slice. TRESPAPALOTEMEZCAL.COM
Jalapeno Popper 2 parts Agave Loco Pepper Cured Tequila 1 part Sprite or 7up Squeeze lime juice Shake with ice, strain into shot glass. Before drinking, place hand over shot glass and tap on bartop to activate carbonation. AGAVELOCO.COM
Island Pineapple Jello Shooter 1/2 cup of light rum 1/4 cup Coco Lopez® Real Cream of Coconut 2 tbsp. lime juice 1/4 cup canned crushed pineapple 1 box Island Pineapple Jello 1 cup boiling water Add boiling water to Jello. Stir until combined. Stir in remaining ingredients & pour into 2 oz. portion cups with lids. Top with lids & chill. Makes 12.
Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift.
For more information call 800-348-2976 or visit us online at MTIproducts.com • AutoFry.com • MultiChef.com Your Source for Ventless Kitchen Solutions for over 25 Years.
Betting on a Hot Market for Artisan Ice Clarice MacGarvey
Images courtesy of Ice Plant and Kelly Conway
According to Tato Giovannoni, an enjoyable cocktail experience includes seeing the ice, still unmelted, in the bottom of your glass, when you finish your drink. Tato, the head mixologist at Floreria Atlantico Bar in Buenos Aires, is part of a growing number of top mixologists who advocate the importance of serving finely crafted cocktails with equally finely crafted ice.
Still, carving ice blocks behind the bar is a lot of work. So ice delivery and pre-packed ice products are available to keep things simple. Gläce (pronounced ‘gloss’) Ice, an idea that began as a business school project, has gained market traction by offering luxury ice, in elegant pouches. Gläce is delivered frozen, in a variety of shapes and sizes.
As the artisan cocktail trend matures, the frozen stuff used for chilling has moved from playing a simple supporting role in drink preparation to taking center stage as a complex agent for taste purity. “Ice can make or break a drink,” says Megan Bardoe, mixologist and spirits specialist for Domaine Select Wine & Spirits. “To make it right every time, the ice has to deliver maximum chill with minimum melt.”
One of the newest entrants into the $2.5 billon packaged ice industry is Tudor Ice. The Miami-based startup is introducing The Cube, a precisely formed, crystal clear premium ice product that is tasteless and slow melting. “To fully enjoy a cocktail made with a top shelf liquor brand, or to capture all the flavor levels of a high-end single pour spirit such as an aged Scotch, you want the proper chill, with zero to minimal dilution from melting ice´ says Tudor Ice founder Nestor Villalobos.
Today many trendy venues, especially those catering to cocktail aficionados, place their emphasis on acquiring and serving denser, slow melting artisan ice in shapes that fit the cocktail—and the glass. Ice connoisseurs state that regular ice made from tap water is cloudy due to the presence of minerals like calcium. As the water crystallizes, air bubbles can form, clouding the water even more. Purified water is a starting point, along with a denser freeze. To access craft ice for pairing with their menu of artisan cocktails, the Ice Plant in St. Augustine, Florida harvests their own ices from 350 pound blocks made on site using purified water and a huge Clinebell ice producing machine. It seems historically appropriate. The Ice Plant is housed in a 1927 building that was once a working ice house. The original bridge crane and rails used to move ice blocks are still visible over the bar. To create the variety of shapes required for their signature drinks, including long cylinders for their tropical drinks, bartenders deftly wield chain saws and other ice shaping tools. “Handling a chainsaw is part of our training,” says lead bartender Anthony Auger. “We teach our teams to create six different types of ice, from large format to small, for each type of drink.”
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While ice carving with power tools can be performance art, part of the “show” of bartending, Auger stresses that creating the perfect cube is functional. “What you want is a drink that tastes the same from start to finish,” he says, “With no intrusion of flavors or dilution from melt.”
As a start-up company, Tudor Ice may be one of the World’s Oldest. The roots for this newly launched company extend back more than a century, to the early 1800s and the entrepreneurial efforts of Frederic Tudor, America’s undisputed “ice king.” As a Massachusetts businessman, Tudor recognized the scarcity of ice. At the time, frozen water for cooling drinks and persevering foodstuffs was a luxury reserved for the elite. The idea of exporting frozen water from the ponds near his home to the Caribbean, Europe and even India grabbed Tudor’s imagination and didn’t let go, initiating a “boom.” In the years leading up to the Civil War, ice quickly became America’s second-largest crop by weight, surpassed only by cotton. Following a successful three month test in some of Miami’s most upscale bars, Villalobos is betting that the market for artisan ice will remain hot. Is this the future of cocktails?
The Myst ique of Tres Papalote Mezcal. Riviera Imports joins Brand Ambassador Cheech Marin in launching a new mezcal, Tres Papalote. This mezcal is a gift bestowed by Mother Nature, grown wild, high atop the mountainside in Gurerro, Mexico. It is distilled from from the WILD CUPREATA agave plant and is 100% handcrafted. This cupreata agave variety offers a smooth taste with a distinguished consistency, producing a rich and lightly smoked flavor with elegant herbal and citrus notes. Tres Papalote delights the pallet with it's intriguing artisanal flavor and mystical experience, and promises to create a new generation of mezcal lovers. Welcome to a new era - TRES PAPALOTE MEZCAL! Yusef Austin, referred to as the man in the know – the Cocktail Architect – has imaginatively designed specialty cocktails for clients around the world. He joins Tres Papalote as the expert creator of specialty cocktails and is committed to spreading the word about the unique experience of Tres Papalote. Yusef told us "I love the fact that it is Wild harvested...and produced by the Mexican Mezcalero who has been handed down the sacred recipe from his Father and Grandfather before him. Plus, I love the unique taste and aroma. Not too smoky, lends itself to a plethora of ingredients that allows someone like myself to create original cocktails. I blend it with Fresh juices, hot peppers, different types of bitters that allow this spirit to shine. It also mixes well with fresh strawberries, and I have created a respectability drink that you can find on the web site. We have some fun recipes on the Tres Papalote website. I also enjoy this mezcal simply on the rocks with a slice of orange and a fabulous spicy salt. Tres Paplote is so pure – there is no added sugar – and you never feel any effects the next day. Everyone loves it, the tequila drinkers, the whiskey drinkers. The consumer is always looking for the next trend. And when I am in the bar, as do my fellow bartenders, we want to offer something distinct, delicious tasting, and exciting that is new to the scene." Tres Paplalote wants to work with the Bartenders around America to spread the word of this fabulous arising. Cheech Marin has said it best with his call to action:
"I invite everyone to enjoy the magic of my Mezcal, Tres Papalote Mezcal - TO LIVE BETTER- DRINK BETTER - LOVE BETTER. It's your turn to join the Evolution!"
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Cognac Cuvée 20 AOC Petite Champagne Bas-Armagnac THE REGION The Armagnac region is located 100 miles south of the city of Bordeaux and is divided into three subdistricts: Bas-Armagnac, Ténarèze and Haut-Armagnac. Bas-Armagnac (lower Armagnac, so named for its lower altitude) is close to the Pyrenees Mountains on the Spanish border. Its unique location provides a rich, sunny exposure, temperate climate, and excellent humidity in the spring and early summer. The sandy, acidic soil of Bas-Armagnac makes it the premier area for producing brandy grapes. Iron minerals in the sand give the wine a touch of color and contribute to its pleasant flavoring. GRAPE VARIETIES Composed mainly of Ugni Blanc, Lhéraud’s armagnacs are also produced from Folle Blanche that contributes elegance plus floral and fruity notes, as well as Baco Blanc that provides the traditional prune taste found in many armagnacs.
THE REGION Located 70 miles north of the Bordeaux region, between the Atlantic coast and the Massif Central, the region of Cognac is influenced by both oceanic and continental climates. The region was delimited by law in 1909, with its six subdivisions defined in 1938: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires. The finest crus of the region are the Grande Champagne and Petite Champagne, known for their chalky soil — home to Cognac Lhéraud. GRAPE VARIETIES Cognac Lhéraud’s vines are planted to Ugni Blanc, Folle Blanche and Colombard; the last two varieties were grown more prevalently in the past, but became susceptible to different vine diseases and, over time, were replaced by Ugni Blanc. Today, Cognac Lhéraud is one of the few distilleries that produces cognacs using a blend of all three varieties.
DISTILLATION Rather than being double-distilled as cognacs are, most armagnacs — including Cognac Lhéraud’s — are distilled only once. Distillation occurs in a traditional armagnac pot beginning in November or December and ending in February.
DISTILLATION Unlike most of the world’s other brandies, cognac is produced by the double distillation of a high-acid white wine. Good cognac must begin with a good wine, such as that made from the Lhéraud family’s vineyards. Lhéraud’s cognacs are made in a traditional alembic copper-pot still. Distillation begins in December, after the second fermentation, and is done by hand, without electronic controls or devices. No caramel or sugar is added. The choices made during distillation — gentle or strong heating, where to make “la coupe,” or “the cut,” separating the first and last distillate from “le coeur,” or “the heart” — all greatly affect the eaux de vie.
AGING Lhéraud armagnacs are aged in Limousin and Monlezun oak barrels, during which time evaporation concentrates the alcohol. As a result, armagnacs, like cognacs, are gradually cut with water, or petites eaux, a weak mixture of water and Armagnac, to bring their final alcohol level down to 40 percent or 80 proof.
AGING Lhéraud cognacs are aged in Limousin and Tronçais oak barrels, some for decades. Young cognacs are put into new barrels for a few years, which impart oaky flavors; after this period, the cognacs are transferred into older barrels for longer and proper aging. Over time, the water in the brandy evaporates, as does the alcohol; between 2 and 5 percent of pure alcohol, called the angels’ share, evaporates from each barrel each year. Throughout the process of evaporation and concentration, the brandy is also acted on by oxygen, causing the brandy to soften and become more fragrant, as well as take on a rich brownish amber color.
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PLEASE SEND YOUR APPLICATION TO: BARTENDER® MAGAZINE, P.O. 157, Spring Lake, NJ 07762, Fax to 732-974-8289, email to barmag2@gmail.com or go to www.bartender.com, to our special section BARTENDER “Hall of Fame” ®
*Minimum 7 Years **Most Important: We are interested in bartenders who give back to their community.
BARTENDER “Hall of Fame” is a registered trademark of Foley Publishing/Bartender® Magazine since 1985. ®
Why a BARTENDER
“Hall of Fame” There is only one BARTENDER Every Sport, Industry and Professional group invariably honors its best. The Oscars, the Baseball Hall of Fame, the Pulitzer Prize and the American Academy of Arts and Letters – these are all palpable expressions of the regard their honorees are held in by their professional colleagues of the value that is placed on their contribution. In like manner, BARTENDER® Magazine, the Authority on Bartending and On-Premise, salutes the otherwise unsung men and women behind the bar who play so large a role in On-Premise atmosphere and conviviality. In everything from NEW YORKER cartoons to the old radio show, Duffy’s Tavern, from the plays of Eugene O’Neill to the stories of O’Henry, the Bartender is as much a cheerful philosopher of life itself as well as a key ingredient to any successful establishment’s ambiance. 16
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And now, thanks to the BARTENDER some of our own industry’s leading dispensers of cheer and commentary are being given due recognition. The BARTENDER therefore, took a fair amount of deliberation. No effort was spared to locate honorees who not only pour with personality, but also by their own behind-the-bar demeanor convey both good taste and high professionalism. They are indeed the very best representatives of our business, and each is an “all-star” in his or her own right. BARTENDER® Magazine is simply happy to be able to single them out, and to thereby have an annual opportunity to pay public notice to the very personality and talent that makes ours such a wonderful business to be in. Since 1985, bartenders have inducted into the BARTENDER . For a full list visit www.bartender.com
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2015 Inductee
KAREN O'BRIEN BARTENDER速 Magazine is proud to induct Karen O'Brien into the BARTENDER . Karen had been serving customers for 31 years in Myrtle Beach, SC. Born in Florence, SC Karen spent summers at the beach. She is a graduate of U of SC, in Columbia. She started tending bar at Nibils the summer of 1984. From there Karen went to The Sand Bar as Partner, Operator and Bartender from 1987-2008. Toppers was the next stop as Partner & Bartender from 2008-2011. From 2012 to the present, Karen can be found at Calli Bakers Firehouse Bar & Grill. Karen O'Brien has traveled the world, but calls Myrtle Beach, SC home. At each location the locals, snowbirds, tourists and natives have become Karen's friends. The last six years tending bar have enabled her to escape the harsh reality of her continuous battle with cancer. She brags that her best friends have been met while tending bar. "Bartending is far from being just a job". FALL/WINTER 2015
"Bessie" is Karen's little black book. It holds the information of the many patrons birthdays and anniversaries she has met throughout the years. This cherished book allows Karen to acknowledge the special occasions in addition to the Holidays for them all. Karen enjoys travel, all sports and the beach. She has served her community through Camp Kemo for children, Camp Happy Days, Breast Cancer Awareness, and an Ambassador for Veterans to name a few. But more than anything - Karen loves being an Ambassador of Life! BARTENDER速 Magazine tips our cup to Karen O'Brien for her 31 years behind the bar. We'd like to thank her colleague Sherrill Meredith for taking the time to nominate Karen and helping us bestow this honor. We wish you good health Karen, with many more years doing the job you love. A fine edition to the BARTENDER indeed.
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My wife hosted a dinner party for all our friends, some of whom we hadn't seen for ages and everyone was encouraged to bring their children along as well. All throughout dinner my wife's best friend's four-year-old daughter stared at me as I sat opposite her. The girl could hardly eat her food for staring. I checked my shirt for spots, felt my face for food, and patted my hair in place, but nothing stopped her from staring at me. Finally I asked her, "Why are you staring at me?" Everyone at the table had noticed her behavior, and the table went quiet, waiting for her response. The little girl said, "I'm just waiting to see how you drink like a fish."
“My rule of life prescribed as an absolutely sacred rite smoking cigars and also the drinking of alcohol before, after and if need be during all meals and in the intervals between them.” – Winston Churchill
“You can't buy happiness, but you can buy wine. And that's the same kind of thing” A guy walks into a bar and sits down. He starts dialing numbers like there's a telephone in his hand, then puts his palm up against his cheek and begins talking. Suspicious, the bartender walks over and tells him this is a very tough neighborhood and he doesn't need any trouble here. The guy replies, "You don't understand. I'm very hi-tech. I had a phone installed in my hand because I was tired of carrying the cellular." The bartender says "Prove it." The guy dials up a number and hands his hand to the bartender. The bartender talks into the hand and carries on a conversation. "That's incredible!" says the bartender. "I would never have believed it!" "Yeah", said the guy, "I can keep in touch with my broker, my wife, you name it. By the way, where is the men's room?" The bartender directs him to the men's room. The guy goes in and 5, 10, 20 minutes go by and he doesn't return. Fearing the worst given the neighborhood, the bartender goes into the men's room to check on the guy. The guy is spread-eagle up against the wall. His pants are pulled down and he has a roll of toilet paper up his butt. "Oh my god!" said the bartender. "Did they rob you? Are you hurt?" The guy turns and says, "No, no, I'm okay. I'm just waiting for a fax." 18
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– Author Unknown
“Alcohol gives you infinite patience for stupidity.”
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– Sammy Davis, Jr.
“Alcohol is the anesthesia by which we endure the operation of life.” – George Bernard Shaw
“Wine is the most healthful and most hygienic of beverages.” – Louis Pasteur
“Everybody should believe in something; I believe I'll have another drink.” – Author Unknown FALL/WINTER 2015
FALL/WINTER 2015
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SU STAI NAB IL IT Y IN T H E I NDU S T RY
Turning Trash to Cash with
RECLAIM
REPURPOSE
R E WARD
from a hundred wine or craft beer bottles. The company provides its hospitality clients with these farm-to-tabletop products throughout the country.
L
ast year, Steve Cherry, CEO of Bottles & Wood, contacted Sean Mattix, Director of F&B at the San Diego Marriott Gaslamp Quarter, with a unique proposition; “We’d like to pick up all of your beer, wine, liquor and soda bottles for free and give you a monthly credit toward the purchase of our glassware and wooden serving ware.” Glass is required by law to be recycled in California so it didn’t take Sean long to figure out this was a great deal for his property, the community and the local landfill. Bottles & Wood introduced Sean to a world of locally hand-crafted, upcycled products that are made from beer, wine, liquor and soda bottles; many of which are used on a daily basis at the hotel.
“It doesn’t get much better than Bottles & Wood!” said Mattix. “They pick up our glass waste from ALTITUDE Sky Lounge, Latitude Lounge and Soleil @k and give us a monthly credit towards the purchase of their products. Any remaining bottles are recycled as always.” Steve, and his partner Zelda Waxenberg, are focusing on the booming craft beer and winery industries where they reclaim bottles of all shapes, colors and sizes. At the Marriott, Steve’s team created champagne bottle serving trays using Perrier Joliet champagne bottles and hopes to be providing drinking glasses made from wine bottles to each guestroom in the near future. Southern California is only the beginning for this small company with big ideas. Although Bottles & Wood calls San Diego home, the company is looking for hospitality partners to expand its reach in several other major metro markets including New York City, Miami, San Francisco and Los Angeles.
Bottles & Wood makes everything from serving ware made from French oak wine barrels to rustic-chic chandeliers made
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BEST IRISH DRINKS: $14.95
GIRLS’ NIGHT: $10.95
X-RATED DRINKS: $10.95
The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts. Ray Foley is the ultimate authority on bartending. He is the publisher of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.
Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind. Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations. Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best women's drinks served in professional bars.
Take a walk on the wild side with X-Rated Drinkssure to heat up any party, date or night at home. With more than 250 recipes for the adventurous, young and young-at-heart, you’ll have a blast with these sultry concoctions. Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best X-rated drinks served anywhere. Drinks you can’t resist!
THE VODKA 1000: $19.99
THE TEQUILA 1000: $16.99
BARTENDING FOR DUMMIES: $18.99
RUNNING A BAR FOR DUMMIES: $22.99
GOD LOVES GOLFERS BEST: $12.99
SKINNY COCKTAILS: $6.99
God Loves Golfers Best is the ultimate collection of golf jokes, quotes, and cartoons sure to tickle the funny bone of any avid duffer. A perfect gift or self-purchase for the golf fan in your life!
More than 250 Tasty Low-Cal Cocktail Options. There’s nothing better than letting loose with friends and a few drinks, but whether you’re planning on kicking back after a hectic day or glamming it up for a night out, the last thing you want to do is obsess about calories.
THE ULTIMATE LITTLE COCKTAIL BOOK: $15.99
THE ULTIMATE LITTLE MARTINI BOOK: $17.99
Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.
Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now, you can get your martinis straight from the top—from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you’ll ever need.
The Ultimate Collection of Vodka Cocktails, Recipes, Facts, and Resources Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Martini, the Cosmopolitan, and Vodka Lemon-Meringue Layer Cake.
The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken.
ESSENTIAL BOOKS FOR YOU
5th Edition This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.
Credit card orders phone: 1-800-46-DRINK (9:00 a.m.-9:00 p.m. M-F, EST only.) Or send check or money order to: BARTENDER® P.O. Box 157, Spring Lake, NJ 07762. (Extra shipping fee will be charged for Canadian & foreign customers). www.bartender.com or www.mixologist.com or e-mail barmag2@gmail.com.
ALL BOOKS ARE ALSO AVAILABLE AT YOUR LOCAL BOOKSTORE
BEER IS THE ANSWER...I DON’T REMEMBER THE QUESTION: $16.99 The best bar jokes you can’ve never remembered! From the publisher of BARTENDER® magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party. Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as: “You’re not drunk if you can lie on the floor without holding on.” “I saw a sign that said “Drink Canada Dry,” so I’ve started.” “Alcohol is a misunderstood vitamin.”
2nd Edition If you want to BYOB (be your own boss) and fulfill your dream of running your own bar, this hands-on, friendly guide has everything you need to get started. You’ll discover how to obtain a liquor license, manage inventory, plan drink and food menus, meet financial and legal requirements, attract customers, make a profit, and more!
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Bourbon Curious
A Simple Tasting Guide For The Savvy Drinker By Fred Minnick Zenith Press zenithpress.com $22.99 In Bourbon Curious, award-winning whiskey writer and Wall Street Journal best-selling author Fred Minnick creates an easy-to-read, interactive tasting journey to help you choose the right bourbons for your flavor preferences- and take the next step in expanding your palate. Bourbon Curious groups bourbon into four main flavor profiles- grain, nutmeg, caramel, and cinnamon. This book exploits more than fifty brands’ dominate tastes and suggest cocktail recipes to complement them. In addition, Minnick spends some time busting bourbon’s myths, unraveling its mysteries, and exploring distiller secrets, disclosing the recipes you won’t find on a bottle’s label. Bourbon Curious will help curious minds take their first step in learning about this highly celebrated spirit.
Cocktails at Dinner
Daring Pairings Of Delicious Dishes And Enticing Mixed Drinks By Michael Turback & Julia Hastings-Black Skyhorse Publishing skyhorsepublishing.com $17.95 Cocktails at Dinner is equal parts cookbook and bar book. It explores a fascinating edge of the culinary frontier- food and cocktail pairings- with an imaginative collection of companionable recipes. Collaboration has become a natural part of the culinary and mixology fields. Ingredient-driven cocktails made with quality liquors, fresh fruits, flavored bitters, and other artisanal components are now a normal part of a restaurant’s artistry. Cocktails at Dinner serves as a vital introduction to these new-wave combinations, bridging the gap between the upscale restaurant and the home kitchen and bar- for creative dinner parties, special occasions, and for curious cooks and bartenders at all levels.
The Craft Beer Bites
100 Recipes For Sliders, Skewers, Mini Desserts, And More By Jacquelyn Dodd Adams Media adamsmedia.com $19.99 Craft Beer Bites Cookbook, which takes your typical brewpub grub and kicks it up a notch. From Buffalo Chicken Beer Cheese Dip to Chocolate Stout Cupcakes with Chocolate Stout Cream Cheese Frosting, each recipe captures the complex flavors of a perfectly balanced brew, allowing you to savor the nutty notes in an American brown ale or the zesty bite of an IPA. Complete with dozens of color photographs, this book shows you how to incorporate your true love into every bite-sized snack with 100 delicious craft beer recipes, such as Hawaiian IPA Pulled-Pork Sliders, Belgian Ale-Marinated Grilled Steak Crostini with IPA Chimichurri, Beer-Battered Shrimp with Chipotle Lime Dipping Sauce, and many more!
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Purchase by sending check to: Foley Publishing, P.O. Box 157, Spring Lake, NJ 07762 or to use credit card, call 1-800-46-drink. You may also e-mail barmag2@gmail.com with your order information. WE ACCEPT THE FOLLOWING CARDS:
BAROSCOPES by Madame Vena CAPRICORN
DECEMBER 22- JANUARY 19 Let go of ill wills this season. New success will follow. That far off destination you’ve been dreaming of- make it happen. Contemplate while sipping a PEAR-TINI.
CANCER
PEAR-TINI
PALOMAGAVE
1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3-1/2 oz. pear nectar 1 dash cinnamon 1 drop vanilla extract Lemon Combine all ingredients in a shaker with ice, shake and pour into a honey drizzled martini glass.
AQUARIUS
JANUARY 20- FEBRUARY 18 This season not only will your cocktails be stirred, but so will your aspirations. Shine bright like a diamond! Enjoy the spotlight while sipping a YUZ PRETTY SPICY.
YUZ PRETTY SPICY
2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/4 oz. yuzu juice 4 slices fresh jalapeno Fill a rocks glass with ice. Add all ingredients & stir well.
PISCES
FEBRUARY 19- MARCH 20 Joining forces and new ventures are on the horizon for you this season. Your fate will be tested. Proceed with caution. Think it over while enjoying a SUNSHINE PEPPER MIMOSA.
SUNSHINE PEPPER MIMOSA
2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part carrot juice 1 part orange juice Champagne Combine ingredients, top with champagne and stir gently.
ARIES
MARCH 21- APRIL 19 Your relationships on all fronts are rock solid this season. Finally, you can come together, right now. Whistle a happy tune while sipping a CHERRY LOCO.
CHERRY LOCO
1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/4 oz. Blood Orange Juice 3/4 oz. cherry liqueur 1/2 oz. lemon juice 1/4 oz. orange liqueur Brut champagne
JUNE 21- JULY 22 Your natural ability to be creative will be in over drive this season. And your better half is so in sync. Rejoice while sipping a PALOMAGAVE. 2 oz. AGAVE LOCO PEPPER CURED TEQUILA 6 oz. grapefruit soda 1/2 oz. lime juice Salt for rimming Rim glass with salt. Fill glass with ice and add Agave Loco and lime juice. Top off with grapefruit soda.
LEO
JULY 23-AUGUST 22 Home and family are front and center this season. Discover new areas of interest for your mind and body. Contemplate while enjoying a BRAVE BULLFIGHTER.
BRAVE BULLFIGHTER
2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. coffee liqueur Pour Agave Loco into glass with ice cubes. Add coffee liqueur. Swirl glass gently a few times to lightly mix ingredients before serving.
VIRGO
AUGUST 23-SEPTEMBER 22 Your analytical self will see you through the nonsense- you’ll come out on the other side swingingly this season. Things aren’t what they seem- sit tight and observe. Chillax while sipping a TEMPTATION MARTINI.
TEMPTATION MARTINI
1-1/2 parts AGAVE LOCO PEPPER CURED TEQUILA 1/2 part lemon juice 1 basil leaf 2 tsp. sugar, superfine 2 pieces Chilean hot pepper Add basil, sugar, and lemon juice into shaker. Fill with ice cubes. Add AGAVE LOCO. Shake and strain into a cocktail glass. Garnish with Chilean hot peppers.
LIBRA
SEPTEMBER 23- OCTOBER 22 This season (as usual) people are attracted to you. But you’ll need to focus on money matters and getting your act together. This ain’t no party, quit fooling around. Get energized while sipping a CHOCOLATE LOCO MARTINI.
CHOCOLATE LOCO MARTINI
1 part AGAVE LOCO PEPPERED CURED TEQUILA 1 part Chocolate Liqueur A pinch of chopped chili
Shake all ingredients but champagne with ice. Pour into a highball glass and top with champagne.
Shake all ingredients with ice and strain into a well-chilled cocktail glass. Garnish with jalapeno pepper.
TAURUS
SCORPIO
APRIL 20- MAY 20 OK Gumby, this season you’ll need to be flexible. Stop with the holierthan-thou act. Keep it chill while sipping a CRAZY FRUIT FIZZ.
CRAZY FRUIT FIZZ
1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 fresh strawberries Juice of 1 orange Juice of half lemon & half lime 1/2 tbsp. cane sugar & agave syrup Sparkling water Muddle strawberries and sugar in a glass jar. Stir in orange, lemon and lime juices. Add agave syrup. Strain mixture. Add ice to a tall glass, pour in the strawberry juice, Agave Loco and top off with sparkling water. Stir and enjoy!
GEMINI
MAY 21- JUNE 20 Your social life this season will be on fire. Your significant other will loose sight of the end goal. Good news, your confidence will set them back on the right track. Contemplate while enjoying a RED CHILI MARGARITA.
RED CHILI MARGARITA
2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 slices muddled red peppers 3/4 oz. Cointreau 1/2 oz. lime juice 1/2 oz. simple syrup Pinch of cilantro Combine all ingredients in shaker, shake and pour into glass filled with ice. Garnish with a slice of red pepper.
OCTOBER 23- NOVEMBER 21 Keep your eye on the prize this season. Consider contacting those who can help you achieve your goals. We’re not getting any younger, go for it. Get inspired while enjoying a CILANTRO MOJITO.
CILANTRO MOJITO
1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. simple syrup In bottom of glass muddle lime and cilantro. Splash of pineapple juice and club soda.
SAGITTARIUS
NOVEMBER 22- DECEMBER 21 This season get yourself out there- socialize. Your instincts are usually spot on. So whatever is bugging you – yeah it’s a thing! Think it over while sipping a TORITO.
TORITO (THE LITTLE BULL)
3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. sangria mix Dash Worcestershire sauce Shake with ice and pour into a shot glass, garnish with Serrano pepper.
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reight
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S E R V I C E
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R
ed River Lanes in Fargo, ND had used a Self-Contained deep fat fryer for years and it was taking over 40 minutes on a busy evening to prepare and serve orders. Two years ago they replaced it with Quik n’ Crispy and the turnaround was reduced to 10 minutes or less, and food sales went up! Josh likes being able to
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THE ART OF LeRoy Neiman
Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman PGA CHAMPIONSHIP (29" x 23") Unsigned poster $60.00 Personally signed poster $175.00
FX MCRORY’S WHISKEY BAR SEATTLE (225⁄8" x 451⁄8") Unsigned poster $48.00 Personally signed poster $175.00
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DO YOU HAVE WHAT IT TAKES? We need your best caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!
The next BARTENDER® is the:
2016 BARTENDER® CALENDAR AND DAILY COCKTAIL RECIPE GUIDE
Email to barmag2@gmail.com, see bartender.com / mixologist.com or mail to: BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762
••••• Do you have an inventive and resourceful idea to share with BARTENDER® readers? Send to barmag2@gmail.com ••••• Remember, always keep these coming:
The winner will be announced in the next issue.
THE WINNING CAPTION FROM OUR LAST ISSUE "So management asked us to come up with some new signature cocktails. I call mine "The Magic Mike". Wanna see how it's made??" Dustin Davis, Forest Hills Golf & Country Club, Holiday, FL RUNNERS UP
SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES •••••
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Stay up to date with everything BARTENDER-related at Bartender.com Mixologist.com
"So you think this baretending schtick will catch on?? William Merritt, Baltimore, MD
"Hey Red, I already told you last week. Yes, that apron makes you look fat." Kevin Weitz
"I'll take one on the rocks. Not yours . . and keep your stir stick too!" Chris Herold, Peoria, IL
"I liked this theme better when Mary was Bartending." Vincent Coza
AND THE SEVERAL WE RECEIVED: "How's business since you went with topless bartenders?" "Shaken, NOT stirred!" "When I ordered a Fuzzy Navel, I didn't expect this." "Yes, yes you have Buttery (or Slippery) Nipples, but can you make one?? " "I ordered a red headed slut, this is not what I had in mind. "This bar takes casual Friday to a whole new level."
Thank you to the 301 others who entered. Try this issue’s contest! 32
BARTENDER MAGAZINE
bartender.com
mixologist.com
FALL/WINTER 2015
MEZCAL I’ve discovered the spirit of a new era. Now it’s your turn. 100% handcrafted, infusing a rich, smooth, lightly smoky flavor with elegant herbal and citrus notes. Join the Mezcal Movement!
Tres Papalote Mezcal – Cheech Marin
Imported by Riviera Imports Manhasset, NY, USA www.trespapalotemezcal.com