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 !
FALL/WINTER 2021
Blake Leonard LEADS STEW LEONARD’S WINE & SPIRITS PAGE 12
or f e d i s n i e e S er Fall & Wiencitpes cocktail r
INSIDE:
FromBartender toBrandOwner PAGE 10
Signature Cocktails PAGE 6
FEATURED BAR
SIGN OF THE WHALE PAGE 8
FEATURED WINE
FEATURED INT’L BARTENDER
PAGE 11
PAGE 18
ISABELA WINES
ROXY READ
FEATURED BEER
HARLEM BREWING PAGE 25
VOL. 103 NO. 3 FALL/WINTER 2021
CONTENTS
FEATURES 8
FEATURED BAR Sign of the Whale — Washington, DC
10
10 FEATURED BRAND OWNER
8
Chris Moran — Ghost Tequila
11 FEATURED WINE Isabela Wines
12 FEATURED OFF-PREMISE
Blake Leonard Leads Stew Leonard’s Wine & Spirits
14 BRAND BUZZ Luè cognac
16 FEATURED BARTENDER Max Solano — Las Vegas, NV
18 FEATURED INT’L BARTENDER Roxy Read — South Africa
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19 FEATURED RTD
16
FUNNY WATER
25 FEATURED BEER Harlem Brew South
31 THE ART OF
LEROY NEIMAN
11
25
19 The number one source and authority on bartending, on premise & beyond.
FALL/WINTER 2021
BARTENDER® Magazine
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CONTENTS
VOL. 103 NO. 3 FALL/WINTER 2021
M AG A Z I N E PUBLISHER/EDITOR: Jaclyn Wilson Foley
DEPARTMENTS 4 CREATIVE COCKTAILS 6 SIGNATURE COCKTAILS 20 SHOOTERS 21 BAR RAGS/BAR TRICKS 22 COOKING WITH COCO 24 LIBARY 26 SHOP BARTENDER.COM 27 BARTENDER.COM 28 FOLEY BOOKS 29 SERVICE BAR
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6
20
For product information
30 BARTENDER FOUNDATION 32 LAST CALL
22 Notes:
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ART DIRECTOR: Jason Lowsy SENIOR CORRESPONDENT: Greg Cohen EXECUTIVE SECRETARIES: Anne Loffredo, Debbie Snader 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.
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BARTENDER® Magazine
FALL/WINTER 2021
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 2021, 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
A
s we continue to broaden the focus of BARTENDER® MAGAZINE into other channels within our industry, in this issue (Page 12) we’re proud to highlight one of the oldest and best-known off-premise retailers in the Northeast U.S., the venerable Stew Leonard’s, now led by the third generation of the Leonard family. Our Fall/Winter issue also includes a profile of Chris Moran who through his experience tending bar across the U.S. and the Caribbean, saw an opportunity that was missing behind the bar – a spirit that would help create easier-to-make and consistent spicy cocktails. From that was born Ghost Tequila, a new 100% agave spicy tequila that Chris proudly proclaims was created in a bar, not a boardroom. Read his story on Page 10, and call your local distributor rep to ask for a bottle of his spicy invention! Also in this issue (Page 18) we introduce you to Roxy Read, our featured international bartender. Hailing from South Africa, she and other hospitality professionals have endured some of the most restrictive COVID lockdowns in the world – for a long time during the pandemic, no alcohol at all (not even in the off-premise) was permitted to be sold. But through it all, like many of you, Roxy endured and never lost her passion and enthusiasm for this industry we love. As always, we thank you for reading. It’s an honor to serve you.
The number one source and authority on bartending, on premise & beyond.
WHAT’S IN THIS ISSUE? Take a trip to our nation’s capitol to visit the iconic Sign of the Whale bar, Page 8… Meet Chris Moran, a former bartender in Boston who created fast-growing Ghost Tequila, Page 10… Learn about Isabela Wines on Page 11… Our cover story about Stew Leonard’s can be found on Page 12… Alcohol infused water is fun!, read about Funny Water RTDs on Page 19… And of course don’t miss this issue’s selection of cocktail recipes on Pages 4 and 6.
FALL/WINTER 2021
BARTENDER® Magazine
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Creative
Cocktails
To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com
Mi Tuka Wine Spritzer 2 Blackberries 1 Strawberry (cut in half) 2-3 Pieces Mango (cut up) 11/2 oz. Tuka Wine Sake 1 oz. Charles Shaw Chardonnay 1/2 oz. Simple Syrup splash Ocean Spray Cran Pineapple ➜ Mix all ingredients in shaker & strain over ice in a wine glass. Top off with Duplin Carolina Scuppernong Blush.
Pumpkin Pie Margarita 2 oz. Codigo 1530 Repo 1 oz. Pumpkin Puree 1 oz. Maple Syrup 0.5 oz. Lemon Juice ➜ Shaken and strained over ice. Garnish with Cinnamon stick and dried orange. * Wet rim in maple syrup and dip in cinnamon sugar.
—Mimi Windham - Lead Mixologist Front Street Market & Produce Beer And Wine Bar Wilmington, NC
APPLE CRISP 11/2 oz. St Germain 1 oz. The Perfect Purée Green Apple Puree, thawed 1 oz. dry vermouth 3/4 oz. fresh lime juice 2 dashes Scrappy Bitters Lime ➜ In a cocktail shaker combine all the ingredients with ice and shake. Serve over the rocks and garnish with green apple and mint. —Manny Hinojosa, Global Brand Ambassador Tequila Cazadores
S H A N N O N ST U R G I S
HARVEST SOUR
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½ oz. St-Germain Elderflower Liqueur 1 oz. Cognac 1 Tbls Fig Preserve ¾ oz. Lemon Juice Half an Egg White Garnish with Fennel, Pollen and Fresh Fig.
FALL/WINTER 2021
➜ Add preserve to cocktail shaker & stir in lemon juice & cognac. Add rest of ingredients. Shake with no ice, then add ice & shake again. Double strain into a chilled glass & serve. —Earlecia Richelle, National Brand Ambassador – St~Germain Liqueur
BARTENDER.COM | MIXOLOGIST.COM
delightfully welcoming Akashi city - Hyogo product of japan yonezawa family, distillers since 1917
@hatozakiwhisky
JAPANESE ARTISAN GIN
92 POINTS
EastGin @ 135EastGin
Imported by: Marussia Beverages USA | marussiabeveragesusa.com | Please Drink Responsibly
Signature
Cocktails
Send BARTENDER® your signature cocktail to info@bartender.com
Martini Sour
Fall Sling Roku Japanese Gin Luxardo Maraschino Liqueur Carpano 'Formula Antica' Green Chartreuse Pinapple Juice Grenadine
35 ml Martini Extra dry 20 ml Martini bianco 20 ml Fresh lime juice 20 ml Simple syrup 1 Egg white
➜ Dry shake then mix all ingredients with ice and shake. Double strain in chilled Martini glass with dash Angostura bitters. Garnish with dehydrated lime wheel.
—The Mark New York, NY
—Abinesh Head Bartender/Mixologist Hilton Resorts UAE
Forbidden Sakura 2.5 oz. Suntory Vodka 80 Proof 0.5 oz. Kwai Feh lychee liqueur 2 drops Strongwater mountain elixirs cherry bitters 3 drops housemade pomegranate syrup — Dante Govender, Mixologist Addison Reserve Country Club Delray Beach, FL
The Velvet Slipper Tito's Handmade Vodka Domaine de Canton Ginger Liqueur Maraschino Liqueur Lemon Blueberry Hibiscus Saline Garnished with lemon peel. —Henry Schmulling, Bartender Merchant and Trade Charlotte, NC
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BARTENDER® Magazine
FALL/WINTER 2021
Nectar of the Gods 2 oz. Los Sundays Coconut 2 oz. Almond milk 1 oz. Coco Lopez 1/2 oz. Lime Juice 1/2 oz. Velvet Falernum 1/2 oz. Orgeat ➜ Combine all ingredients and blend until thick, creamy consistency. Serve in a short collins glass with a pineapple sliced garnish.*We suggest slicing the pineapple like a pizza and dip one side in tajin. —L. A. Jackson Nashville, TN
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PLEASE DRINK RESPONSIBLY.
Featured
BAR
SIGN OF THE WHALE WASHINGTON D.C.
S
ign of the Whale is a Washington D.C. institution known for decades as the ultimate GW student and intern hang out. Now under new ownership, what was once a college bar has matured into a sophisticated gathering place where new D.C. residents and past and new students alike can get a touch of nostalgia, grab a crafted cocktail, draft beers, and bites. Owners of both the James Buchanan Hotel, a boutique hotel in Mercersburg, PA which is the only presidential home that was converted into a hotel in the United States, and Nero, one of Washington D.C.’s top wine bar & cocktail lounges are the new proprietors of Sign of the Whale. Vikram Bhalla is the group’s creative visionary who has taken the old whale and created an authentic visual experience. Bhalla says, “I look for places that have character and are architecturally unique. I wanted to combine
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the old Sign of the Whale feel while adding a vintage nautical vibe. I felt it was important to highlight the beauty of the building while also pushing the artistic envelope by combing several elements into one to create a unique experience. Sign of the Whale has been a focal point in D.C. history. A new experience with every step and time of day. For instance, you can bring your family and friends for a great dining experience during the evenings, watch a sports game on the projection screen with friends, or walk upstairs to our intimate cocktail lounge to have a custom-made cocktail. At night when the clock strikes 11 pm, Sign of the Whale turns into a nightclub.” Beyond the new sleek white façade of the century-old building at 1825 M Street NW, one is invited into a fully renovated bar and lounge. Bhalla exposed the beautiful brick walls and brought back to life
FALL/WINTER 2021
the giant fireplace to her original glory, creating a comfortable and sophisticated experience with chic velvet lounge chairs and sofas. Upstairs is a more intimate bar with lush lounge seating where exclusive handcrafted cocktails are prepared on the new copper bar top. Large high-resolution TVs and a 4K projector have been added to the bar for sports games and special occasions. Beyond the main room, a warm and chic banquet room awaits with booths for a more intimate dining experience. The nautical ship feel emerges when you view the one-of-akind lighting, folk paintings, and decor. All light fixtures at Sign of the Whale were taken off ships; some from the 1950’s; and refitted into light fixtures for the new Sign of the Whale. These lights add both character and unique touch to the building. The cocktail menu features a modern touch to classic cocktails. Each cocktail has a story behind it, tied together by the ingredients. For example, the Melville’s Manhattan is inspired by the author of Moby Dick and features a burnt absinthe spray as the finishing touch. BARTENDER.COM | MIXOLOGIST.COM
feature
Brand Owner:
Chris Moran Bartender to Brand Owner Chris Moran Created a Global Brand from Behind the Bar
A
fter bartending in Alaska, California, and the Virgin Islands, Chris Moran found himself in Boston in 2003 running the wine room at the venerable Back Bay restaurant Sonsie, and then the acclaimed restaurant Clio. But what he really loved was the excitement and energy being behind the bar, interacting with guests directly, so in 2011 he moved to Tico, one of the first tequila-focused bars in Beantown. While working there he started to suggest people try a spicy margarita (“spicy is fun, it’s an experience,” he says), and it didn’t take long before everyone was asking for one. But the only problem was the bar was high volume, constantly jammed, and the time to muddle jalapeños and get the right spice level required a lot of time. To solve for that, Chris had the brilliant idea to start creating spicy tequila infusions at the bar, to help speed up (and help ensure consistency) when making spicy margs. Soon it wasn’t just bar goers drinking up Chris’ spicy margaritas, other bartenders in town were also asking him for his popular infusions. Well, it’s easy to imagine what happened next… Chris began to realize there was a real market, a true need, for a really good spicy tequila – nothing like that existed. So, around 2013 Chris started to tinker with the idea, he went to Mexico, he experimented with different peppers and spices, he began lining up investors, and in 2016 he launched Ghost Tequila. “I love tequila – I grew up visiting Mexico at least once a year with my family, drinking tequila. My goal in creating Ghost Tequila was first and foremost to craft a high-quality 100% agave tequila, and then make it spicy,” Chris says. “The result was a tequila with a clean spice – precisely the right amount of balanced heat without suppressing the natural flavor of the agave – that complements, not overpowers spicy margaritas and other spicy cocktails.” Ghost Tequila has today become one of the fastest-growing new tequila brands on the market, with more states on the way
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FALL/WINTER 2021
"I love tequila – I grew up visiting Mexico at least once a year with my family, drinking tequila." —Chris Moran (earlier this year Ghost signed a national deal with RNDC). Ghost has also recently started expanding internationally too. With all the success that Ghost Tequila has achieved (in a relatively short time, to be sure), there are plenty of moments that Chris misses being behind the bar. Of course, it’s because of his experience as a bartender that helped Chris create Ghost in the first place. That exposure to what and why people were drinking, to see firsthand where there was a need, invaluable. So too were the interpersonal skills he learned. “As a bartender you truly learn people skills and respect for different opinions. Bartending helps you build relationships and what it means to be in the service industry,” he says. “By far though my favorite thing about bartending is meeting and talking to people – something that’s unfortunately missing a lot these days at bars. With Ghost, I wanted to make it easy for bartenders to make drinks, so they could spend their time focusing on people.” BARTENDER.COM | MIXOLOGIST.COM
Featured
Wine
ISABELA MALBEC Argentina’s signature and emblematic red wine, this vintage was picked end of March through the beginning of April from a single vineyard in Rio Negro, Patagonia, Argentina. Nature ensured low yields and therefore high-quality grapes this year. With a clear and intense purple color, Isabela Malbec has enticing aromas of blackberry, plum and violet intertwined with a bouquet of vanilla and cream. Slight minerality tells you it’s from Patagonia.
ISABELA WINES PATAGONIA , ARGENTINA
I
sabela Wines started in 2010, with the creation of Isabela Malbec in Patagonia, Argentina by Rafael Craveiro of CRAVEIRO Importers of Premium Beverages, the company that imports the Polkura wines, Juli, Bela, Tupun and Barbarians among others. Isabela is a single vineyard, boutique and unique handmade line of fine wines named after the owner/ winemaker’s first daughter. Since then, they have created a Pinot Noir that gracefully combines new world fruit with old-world character and a Cabernet Franc that shows the variety while unmistakably telling you where it is from. In its first vintage, Isabela Malbec was the highest rated Malbec from Argentina in its price point by Wine Spectator. Current Vintage of Isabela Malbec (2019) has
ISABELA PINOT NOIR
91 points from James Suckling. The 2020 vintage which will be released in December 2021 just received 90 points from James Suckling. They strive to have their fingerprints on every bottle. “An unmistakable sense of place while staying true to the varietal in the wine is our goal” says Rafael. CRAVEIRO Importers of Premium Beverages is owned and operated by Rafael Craveiro, a level 2 Executive Sommelier and winemaker who has been in the food and wine business for over 20 years. His experience ranges from working with distributors in over 10 states to working with wineries in several different countries over three continents. He loves the challenges presented from working with independent family-owned retailers to the largest chains.
The number one source and authority on bartending, on premise & beyond.
Pinot Noir, the main red wine grape of Burgundy also excels in Rio Negro, Patagonia, Argentina. These grapes were picked late March at full maturity. Isabela Pinot Noir is elegant, delicate and complex with a clear and attractive garnet color. On the nose, notes of spice and fruit compote accompany nuances of fresh strawberries and cherries. Subtle notes of vanilla come from the oak. This wine’s fine tannins and balanced acidity welcome beef, pasta, full flavored fish or any rich dish.
ISABELA CABERNET FRANC This Cabernet Franc, made in the tradition of Bordeaux, excels in Rio Negro, Patagonia, Argentina. These grapes were picked mid-April at full maturity and carefully harvested by hand, then immediately sent to cellar in small containers. Isabela Cabernet Franc is deep red with intense color and ruby reflections. This wine has complex aromas, where black fresh fruit is highlighted. 20% of the wine was aged in French and American oak for 7 months and 80% was aged in stainless steel.
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BARTENDER® Magazine
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feature
Off–premise
Blake Leonard LeadsStew Leonard’s Wines&Spirits
F
ounded as a small dairy store in 1969 with seven employees, today Stew Leonard’s has become one of the most respected and successful grocery retailers in the country, with annual sales of almost $500 million and more than 2,500 team members at their store locations in the New York City metro area, New Jersey, and Connecticut. Stew Leonard’s is even in the Guinness Book of World Records for having “the greatest sales per unit area of any single food store in the United States!” To this day, Stew Leonard’s has remained a family business. In 1991, Stew Leonard, Jr. – Stew’s son – took the reins to become President and CEO. Blake Leonard, Stew Leonard, Jr.’s daughter, grew up working at Stew Leonard’s, first as a cashier and later in the store’s ice cream, coffee, and art departments. But her real passion is wine, which grew during summers working at Stew Leonard’s Wines & Spirits in Norwalk, CT, and later as a sales representative for E. & J. Gallo Wines in Los Angeles, and as a tasting room specialist for Gallo in Napa. She also graduated from the Accelerated Wine & Beverage Program at the Culinary Institute of America in Napa and became a Certified Sommelier through the Court of Master Sommelier. After returning to the East Coast, Blake then worked for several New York-based wine importers, in sales and marketing roles. Stew Leonard’s Wines & Spirits began when Stew Leonard Jr. and his family were sitting at the dinner table one night and realized that the only item on the table that the store didn’t sell was the wine. So, they decided to take their decades of retail experience in the food business and apply it to wine. Stew Leonard’s Wines & Spirits was opened in Yonkers in 1999 by Stew Jr.'s sister, Beth Leonard Hollis.
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FALL/WINTER 2021
BARTENDER.COM | MIXOLOGIST.COM
feature
Maple Old Fashioned:
2 oz. Woodford Reserve bourbon 1 teaspoon Stew Leonard’s Maple Syrup Dash Angostura Bitters Orange peel for garnish ➜ Mix bourbon, maple syrup, bitters, and 1 teaspoon water in an old-fashioned glass until syrup has dissolved. Add a large ice cube, then garnish with the orange peel.
"I've seen a big shift in customers buying a lot more spirits and becoming more interested in cocktails overall.”
In 2016, Blake became a spokesperson for Stew Leonard’s Wines & Spirits and today is consulting Vice-President. "In the last few years, I've seen a big shift in customers buying a lot more spirits and becoming more interested in cocktails overall. I think we'll see customers becoming more adventurous in what cocktails they drink when they are at a bar or restaurant," says Blake. For Fall cocktail season, Blake with the team at the independently owned and operated Stew Leonard’s Wines & Spirits businesses have created a number of cocktails perfectly designed for a chilly autumn evening. "I just had the chance to go to Kentucky this year and getting to see a distillery was just as exciting as seeing a winery. I went to Kentucky liking bourbon, but I left loving it! This Maple Old Fashioned is perfect for when the weather starts getting cooler. The addition of maple syrup provides a nice, smooth finish," she says. FALL/WINTER 2021
BARTENDER® Magazine
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Brand
Buzz TASTING NOTES COGNAC V.S A complex blend of ripened fruit, hints of cinnamon and vanilla rounded out by a smooth-thick aromatic experience. Making this eau-devie, both rich in flavor and in color. Lué... where legacy meets memories.
BRANDY X.O Balanced oak flavor with notes of truffle, mild spices, subtle hints of cinnamon, and fruit. Lending to its exceptionally smooth finish, and rounds it off presenting a remarkable complexity of cognac aromas.
LUÈ COGNAC
L
uè is a masterful combination of legacy and in your face boldness. Created by innovators David Buer and Eli Kiperman who knew people were tired of paying a premium for mediocre cognacs. Instead of complaining, they decided to do something about it. Unapologetically good, and a better cognac at a better price for the world to enjoy. Luè French Premium Cognac... Incredible quality at an affordable price. You’re welcome. Luè cognac was created by our family for you to share and celebrate
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BARTENDER® Magazine
life’s most remarkable moments with friends and family. The objective is to simply provide the ultimate cognac experience by combining bold, intense, masterful flavors in a luxurious presentation worthy of royalty and at a price point that is as irresistible as the taste. Luè Cognac is unmatched in every way, from our meticulous blending process, superior packaging and desirable pricing. We created what others could not, so why settle for anything less. Luè Cognac, sip and savor in style.
FALL/WINTER 2021
COGNAC V.S.O.P Every bottle of our handcrafted V.S.O.P is complex in its process and flavor. Double mellowed dense sensation and an amber hue, highlights the deep flavors of Grande and Petite Champagnes and Fin Bois, blended perfectly together and masterfully aged.
BARTENDER.COM | MIXOLOGIST.COM
®
Featured
BARtender
MAX SOLANO
I
f you know the hospitality industry in Las Vegas, you very likely know Max Solano! Not only is he highly decorated in the industry (he was named Bartender of the Year by the Nevada Restaurant Association in 2011 and Desert Companion in 2014, and was awarded Best of Show at the Wine & Spirits Wholesalers of America Iron Mixologist competition), he also created the Book of Whisky, one of the largest restaurant whisky selections in the country for Delmonico Steakhouse over a decade ago, which offered 800 varieties of whisky from nine countries. Max is also known for his company Bar Chef Productions, LLC, a consultancy servicing innovative bar and restaurant groups and spirit brands nationwide. Additionally, he spent a full
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decade working for one of his favorite chefs, Emeril Lagasse, and was a whisky and spirits educator and new brand analyst at Southern Glazer’s Wine & Spirits of Nevada. And now Max is the beverage and cocktail program consultant for Peyote, the eclectic new boutique restaurant and bar on Fremont Street in Downtown Las Vegas. Solano’s approach to creating cocktails is quite versatile, with a strong focus on a large array of fresh, homemade ingredients. His creations for Peyote include the Tea for Two, a complex and refreshing cocktail made with guests’ choice of either certified organic vodka or small batch bourbon, OM organic lemon and ginger liqueur, fresh lemon juice, fresh white peach
FALL/WINTER 2021
and cold-brewed organic Earl Grey tea; and Hey, Smokey! made with bourbon, apple brandy, Aperol, Amaro Nonino and orange and tobacco bitters gently smoked with a proprietary wood blend. “I am extremely blessed having been a part of the food and beverage industry for almost three decades. And, even more fortunate to reside in one of the greatest food and entertainment meccas in the world, Las Vegas, Nevada,” Max says.
BARTENDER.COM | MIXOLOGIST.COM
A N T H O N Y M A I R / A M A I R P H OTO L LC
L AS VEGAS, NV
“I am extremely blessed having been a part of the food and beverage industry for almost three decades. And, even more fortunate to reside in one of the greatest food and entertainment meccas in the world, Las Vegas, Nevada.” SIGNATURE COCKTAIL
Tea for Two A complex and refreshing cocktail made with guests’ choice of either certified organic vodka or small batch bourbon, OM organic lemon and ginger liqueur, fresh lemon juice, fresh white peach, and cold-brewed organic Earl Grey tea.
The number one source and authority on bartending, on premise & beyond.
FALL/WINTER 2021
BARTENDER® Magazine
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Featured
Int'l Bartender Though she says she lives and breathes her craft, she also reminds those who are just starting out in the industry that it’s important to remember the balance and keep grounded by finding interests outside of the bar too. The industry is constantly evolving, she says, and so it’s equally important to always be open to learning, listening, and sharing knowledge to be part of that evolution. It’s a path she’s proud to be on. “I have stretched and developed my creative muscles, travelled to places I wouldn’t have ever dreamt of seeing, been humbled, and been allowed to inspire and be inspired by a passion for this craft. I look forward to what this cocktail journey has for me next!” she says.
SIGNATURE COCKTAIL
The Secret Garden
ROXY READ
CAPE TOWN , SOUTH AFRICA
F
rom India to the Maldives to South Africa, Roxy Read has been ‘Making Mischief ’ Lockdowns in South Africa during Covid were particularly harsh for the beverage alcohol industry as no alcohol was permitted to be sold at all – not even in the off-premise. Nonetheless, Cape Town-based bartender Roxy “The Fox” Read looks at the positives that have come out of the situation. “As bartenders we struggle to wrap our heads around it. I mean you dedicate your whole life to your craft and then get told to ‘pivot to another field’ or you won’t generate any income. It’s very overwhelming. But there was a silver lining for many of us. A lot of bartenders branched out, tried new things, fell in love with different skills,” says Read, who was born and raised in Johannesburg. “I personally started illustrating my cocktails because I couldn’t get the spirits to make them, and then a blog picked them
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up and I started publishing them.” She also says that during the lockdowns, people in South Africa started making pineapple beer, a traditional old-school homemade beer that older generations of South Africans used to make. “The tradition came to life again, so that’s pretty cool,” she says. For 14 years Read has been behind the bar, designing cocktail menus, training bartenders, and “making mischief in a traditionally male-dominated environment” (as she says) everywhere from India to the Maldives to South Africa. She built and ran a bar called Anti Establishment, the first craft cocktail bar in Johannesburg, which to this day is still one of her favorite menus she has created. Among her other favorite bars where she has worked include The Office in the Greenside suburb of Joburg; Six Cocktail Bar in the city’s Melville neighborhood; Rika in Hyderabad, India; and the Crossroads in the Maldives.
FALL/WINTER 2021
60 ml (2 oz.) spiced rum 5 ml (0.2 oz.) Fabbri cherry syrup 10 ml (0.35 oz.) cherry liqueur 80 ml (2.7 oz.) fresh pressed beetroot juice ½ bar spoon wasabi paste 3 dashes Angostura bitters ➜ Served in a martini chiller glass with a mini forest in the bottom, filled with grass-infused water base and dry ice, so that when the martini glass has been removed the smell of a forest is released from the bottom glass, and as the smoke lifts the tiny forest is revealed.
BARTENDER.COM | MIXOLOGIST.COM
Featured
RTD
FINALLY, A REASON TO DRINK WATER
W
hile hard seltzers continue to dominate the ready-to-drink market, a new RTD has emerged as an alternative to carbonated alcoholic beverages. FUNNY WATER is a naturally flavored still water with no bubbles, featuring a 3.75% ABV, antioxidants and electrolytes to promote better hydration, at only 80 calories. FUNNY WATER is the brainchild of PJ Loughran and Jake Vogel, who both saw an opportunity for a non-carbonated, low-ABV alternative in a market increasingly dominated by hard seltzers and craft beers. Additionally, Loughran is a veteran of the music festival industry, having led creative and marketing for some of the biggest events in the US, including Bonnaroo (Manchester, TN) and Outside Lands (San Francisco, CA). He recognized a unique opportunity to provide fans a beverage experience that helps promote better hydration habits. Loughran said, “At the festivals, we provided ample hydration stations and water refill areas, but the reality is that when you’re listening to your favorite bands in an incredible technicolor environment, it’s very easy to forget to take proper care of yourself. We hope FUNNY
WATER serves as a healthy alternative, allowing everyone to socialize longer and safer.” Loughran continued, reflecting on the product’s inception, “We were amazed when we first began developing the product that wine was essentially the entry point for non-carbonated alcoholic drinks from an ABV perspective. If you’re not a fan of bubbles and the bloat that often comes with carbonation, your starting point was typically 14%. We saw a unique opportunity to fill this void,
creating a lower alcohol entry point for a widely underserved consumer.” FUNNY WATER will be available in 12 oz. variety packs featuring three flavors: Watermelon, Citrus, and Cucumber Mint. The beverage is most similar in taste to a spa water with alcohol. The drink is very light and refreshing and with its low ABV levels, the alcohol is barely noticeable. FUNNY WATER will be available starting in late October/early November.
We saw a unique opportunity to fill this void, creating a lower alcohol entry point for a widely underserved consumer.” –PJ Loughran
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Shooters Gummy Bear
Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift.
SNOWBALL SHOOTER 2 oz. 135 East Gin 1/2 cup lemon sorbet 1 cup Ocean Spray® White Cranberry Cocktail, chilled 1 tbsp lemon juice fresh mint leaves
Tito's vodka infused with raspberry Peach schnapps Cranberry juice Gummy Bears
➜ Place 2 small scoops of sorbet in each of the 8 shot glasses. Place the glasses on a tray in the freezer. Combine remaining ingredients in small pitcher & chill. Pour cocktail mixture over sorbet just before serving. Garnish with mint. Serves 8
CHOCOLATE CHIP COOKIE COCO BLUE LIME MOJITO
1 can Coco Lopez® Coconut Milk ¾ cup blueberries ¼ cup sugar 2 tbs water ½ cup condensed milk ¼ cup mint leaves ½ cup lime juice ₁⁄₃ cup white rum
MINI BEER LICOR 43
1/2 oz. Almond Liqueur 3 oz. Irish Cream 11/2 oz. Broken Shed Vodka 4 chocolate chip cookies, crushed for rim drizzle chocolate syrup
²⁄₃ oz. Licor 43 ¹⁄₃ oz. Licor 43 Horchata
Serves 6
Shamrocked 1/2 oz. The Quiet Man Irish Whiskey 1/2 oz. Irish Cream Liqueur 2 oz. Midori
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FALL/WINTER 2021
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5
COOKINGopez with
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to high, and beat until batter is smooth. Divide batter between prepared pans, smooth top with rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake cakes until toothpick inserted in middle comes out clean, about 35 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool. Using a serrated knife, halve each cake horizontally, producing four layers; set aside.
Coconut Cake Cake 16 tbsp. unsalted butter, softened 2½ cups cake flour 1 tsp. baking soda 1 tsp. kosher salt 1 cup buttermilk 1 tbsp. vanilla extract 2 cups sugar 5 eggs Frosting ¾ cup Coco Lopez® coconut water 4 egg whites ½ tsp. cream of tartar 2¼ cups sugar ¼ cup corn syrup 1 tsp. kosher salt 2 tsp. vanilla extract 3 cups coconut
1
Heat oven to 350°. Butter and flour two 9" cake pans, and set aside. Whisk together flour, baking soda, & salt in a bowl; set aside. Whisk together buttermilk & vanilla in a bowl; set aside. In mixer cream butter and sugar on medium-high speed until fluffy, about 3 minutes. Add eggs one at a time, beating well after each. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed
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2
Make the frosting: Place egg whites & cream of tartar in the bowl with a whisk, and beat on mediumhigh speed until soft peaks form. Bring sugar, syrup, salt, and ½ cup water to a boil in a 2-qt. saucepan over high heat, stirring to dissolve sugar; attach a candy thermometer to side of pan, and cook, without stirring, until thermometer reads 250°, 4–5 minutes. Turn mixer to medium speed, & slowly drizzle hot syrup into beating egg whites. Add vanilla, and increase speed to high; beat until meringue forms stiff peaks and is slightly warm to the touch, about 3 minutes.
3
To assemble, place one layer on a cake stand, drizzle with 3 tbsp. Coco Lopez® coconut water, spread with 1½ cups frosting, and sprinkle with ½ cup grated coconut; top with another cake, drizzle with 3 tbsp. coconut water, spread with 1½ cups frosting, and sprinkle with ½ cup coconut. Place another cake over frosting, drizzle with 3 tbsp. coconut water, spread with 1½ cups frosting, and sprinkle with ½ cup coconut; top with remaining cake and drizzle with remaining coconut water. Cover top and sides with remaining frosting, and cover outside of cake with remaining coconut, pressing it lightly to adhere; chill cake to firm frosting. Serve chilled or at room temperature.
FALL/WINTER 2021
Grilled Coconut - Curry Chicken Breast
1 (14 oz.) can Coco Lopez® coconut milk 2 tbls. curry powder 1 Medium lime, juiced & zested 1 tbls. honey 1 tsp. minced garlic 1 tsp.salt ½ tsp.ground coriander ¼ tsp.white pepper 3 medium scallions, sliced, white & green parts divided 6 (4 oz.) skinless, boneless chicken cutlets, about 1/2-inch thick fresh cilantro
1
Combine Coco Lopez® coconut milk, curry powder, lime juice & zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pour into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
2
Preheat an outdoor grill for mediumhigh heat and lightly oil the grate. Remove cutlets from the marinade, shaking off the excess. Discard marinade. Place cutlets on grill until lightly browned and cooked through, 3 to 4 minutes per side. Place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro.
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Libary Bourbon's Backroads: A Journey Through Kentucky's Distilling Landscape By Karl Raitz Amazon.com $19.95 ➨ Kentucky’s landscape is punctuated by landmark structures that signpost bourbon’s venerable story: distilleries long-standing, relict, razed, and brand new, the grand nineteenth-century homes of renowned distillers, villages and neighborhoods where distillery laborers lived, Whiskey Row storage warehouses, river landings and railroad yards, and factories where copper distilling vessels and charred white oak barrels are made. During the nineteenth century, distilling changed from an artisanal craft practiced by farmers and millers to a large-scale mechanized industry that practiced increasingly refined production techniques. Distillers often operated at comparatively remote sites—along the “backroads”—to take advantage of water sources or river or turnpike transport access. As time passed, steam power and mechanization freed the industry from its reliance on waterpower and permitted distillers to relocate to urban and rural railside sites. This shift also allowed distillers to perfect their production techniques, increase their capacity, and refine their marketing strategies. The historic progression produced the “fine” Kentucky bourbons that are available to present day consumers. Yet, distillers have not abandoned their cultural roots and traditions; their iconic products embrace the modern while also engaging their history and geography.
The Cocktail Companion: A Guide to Cocktail History, Culture, Trivia and Favorite Drinks By Cheryl Charming Amazon.com $19.29 ➨ Cheryl Charming’s 16th book is a #1 Bestseller in Alcoholic Drinks & Beverages on amazon.com. It’s a compelling read for anyone interested in the cocktail culture. The reviews from some of the top American bar professionals speak for themselves. It also contains her fifteen-year deep dive research into the Cosmopolitan cocktail. Charming’s updated Cosmo research can be found on her website misscharming.com.
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BARTENDER® Magazine
FALL/WINTER 2021
The Dogfish Head Book: 26 Years of Off-Centered Adventures Sam Calagione, Mariah Calagione & Andrew C. Greeley Amazon.com; Barnes & Noble $25.00 ➨ The Dogfish Head Book: 26 Years of Off-Centered Adventures celebrates a quarter-century in business for the Dogfish Head Craft Brewery. Over the past 26 years, the Dogfish Head founders have learned timeless lessons about working and living. This book shares their hard-earned insights and helps readers navigate life’s adventures. Through its colorful design and photos, The Dogfish Head Book brings the brewing business to life. Inside, you’ll find wisdom and entertainment in the form of memorabilia, photos and the Dogfish Head Rules of Thumb. Food and beer lovers, entrepreneurs and business professionals alike will enjoy this unique book, which also makes a perfect gift for any Dogfish Head fan or craft beer enthusiast. Since its start in 1995, Dogfish Head has grown exponentially to become one of the most celebrated craft breweries in the United States. This book lets you tour the history of the iconic brand without leaving home. BARTENDER.COM | MIXOLOGIST.COM
Featured
Beer
HARLEM BREWING
C
ommitted to the artistry of crafting legendary beers, Harlem Brew South blends tradition, creativity, and culture to produce an unmatched selection of local brews. Located in historic Rocky Mount, NC, the brewery was founded in 2016 as a satellite extension of New York City’s Harlem Brewing Company. The goal of Harlem Brew South Taproom and Brewery is to offer amazing beers that push the creative boundaries of craft, culture, and community. Passionate about uplifting and connecting people through the joys of craft beer, their focus is creating gathering places that foster collaboration and celebrates culture with an emphasis on craft, education, and equity.
1946 LAGER
QUEEN CHOCOLATE COFFEE STOUT ALE TO THE QUEEN We searched for a great Queen and found her all around us! #wearequeen Queen Chocolate Coffee Stout honors all of the great women in our lives, sisters, mothers, grandmothers, aunts, bffs...This #QueenStout honors our mother Rachel Patterson Beatty Jackson.
1946 is a tribute to the more than 10,000 courageous Black Leaf Tobacco workers in eastern NC who cast their first vote in “Operation Dixie”for better working conditions and better pay, a precursor to the Civil Rights Movement. Harlem Brew South is located in that historic tobacco warehouse where the votes were cast. 1946 Lager has layers of orange peel, 5.2% ABV
Infused with Ethiopian, Kenyan and Haitian coffee and Haitian chocolate, 8% ABV
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SHOP BARTENDER.COM
10 BEST REASONS FOR BEING A BARTENDER T-SHIRTS Sizes S, M, L, XL.–$20 each plus $5 shipping & handling. Sizes XXLarge, XXXLarge –$25 each plus $5 shipping & handling.
MAJOR LEAGUE BARTENDING T-SHIRTS
Avalable for Men & Women. Sizes S, M, L, XL. $20 each Size XXL, XXXL $25 each. Plus $5 shipping & handling.
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100% combed & ringspun cotton Size S, M, L, XL $20 each Size XXL, XXXL $25 each Plus $5 shipping & handling
BARTENDER® PIN
$7.00 Includes shipping & handling
BARTENDER DEFINITION HOODIE
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.
BAR SIGNALS POSTER
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One size fits all. $30 each plus $5 shipping & handling.
Purchase by sending check or money order to: Foley Publishing, P.O. Box 691302, Vero Beach, FL 32969 or to use credit card, call 772-999-3994. You may also email barmag2@gmail.com with your order information. We accept the following cards:
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Service Bar OLD MARINE T-SHIRT Send your size and check to Foley Publishing:
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YOUR SOUCE FOR EVERYTHING HEMP, CBD, AND CANNABIS.
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It has the reputation of being the best whisky glass ever manufactured! Josh Hauger - United States – Utilities
BUDTENDER.COM Bartender Magazine - Glencairn Glass - I love Whisky - April 2021.indd 1
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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
OF
LeRoy Neiman
Exclusive offer ONLY from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman POLO LOUNGE (17.75" x 39") Personally signed poster $200
FX MCRORY'S WHISKEY BAR, SEATTLE (28.5" x 38.25") Personally signed poster $250
VALHALLA GOLF (29" x 23") Personally signed poster $250
Send check or money order to:
Foley Publishing, P.O. Box 691302, Vero Beach, FL 32969
We accept the following cards. Call 772-999-3994 or email BarMag2@gmail.com
Add $15.00 for shipping and handling. Please allow 10 business days for delivery.
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LAST
Call!
The next issue of BARTENDER®:
WE NEED YOUR BEST CAPTION!
We’re looking for your funniest caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with! Email to info@bartender.com, see bartender.com /mixologist.com or mail to: BARTENDER® Magazine Box 691302, Vero Beach, FL 32969 Please include your email
The winner will be announced in the next issue of BARTENDER®.
THE WINNING CAPTION FROM OUR LAST ISSUE Bartender: “Didn't I tell you yesterday we don't serve string!”
2022 BARTENDER® CALENDAR With these featured brands: Quiet Man Irish Whiskey Altos Tequila Coco Lopez® Cream of Coconut, Coconut Milk, Coconut Water Tito's Handmade Vodka Ole Smoky Moonshine Mozart Coffee Licor 43 Horchata Brown Sugar Bourbon Catoctin Creek Rye Whisky Do you have an inventive and resourceful idea to share with BARTENDER® readers? Send to info@bartender.com
Remember, always keep these coming: Signature Cocktails, Creative Cocktails, Shooters, Jokes
String: “I'm a frayed knot.” — Knights of Columbus Holy Trinity Council #4400, Joliet, IL © Copyright 2021, Foley Publishing. All rights reserved.
and the several we received:
RUNNERS UP I know we're in a tangle. When have we stayed at a beach bar too long and NOT been in a tangle?
Did you order replacement bar spools? –Veronica Marcum Myrtle Beach, SC
–Daniel Helming
A good captain always goes down with his shift.
Sew, what'll it be"
–Beth Lawler Montclair, NJ
–Nicole Chrolavicius
Thank you to all who entered. Try this issue’s contest!
Ý "Tied one on last week." Ý "We're here to unwind." Ý "Let's get a drink before I unravel."
Need more BARTENDER®? Stay up to date with everything BARTENDER®-related at BARTENDER.COM | MIXOLOGIST.COM
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TAKE A SHOT BROWNSUGARBOURBON.COM
THE VODKA OF TOMORROW
BROKEN SHED VODKA IS AHEAD OF YOUR TIME. Because it’s made in New Zealand where it’s already tomorrow. Pretty neat huh? Just like a crisp, clean glass of our vodka distilled with the purest New Zealand mountain mineral water, spring water, highest quality sustainable whey, and nothing else. Because when you’re crafting The Vodka of Tomorrow, you make sure it tastes ahead of its own time, too. Cheers to Broken Shed New Zealand Vodka. Cheers to tomorrow.
DISCOVER WHAT VODKA C AN BE AT BROKENSHEDVODKA.COM
NO ADDITIVES, SWEETENERS OR GMO’S, GLUTEN-FREE FROM START TO FINISH
Broken Shed Vodka, 40% ABV, Distilled from Whey. Imported to the USA by Broken Shed Imports, Manhasset, NY. Broken Shed Vodka is produced by Broken Shed Limited, Wanaka, New Zealand. Drink Responsibly. © 2021 Broken Shed Limited.