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 !
SPRING 2021
BUILDING YOUR HOME BAR
INSIDE
Don’t Overlook High-end Rum Creative Cocktails
6
FEATURED BAR
BOB’S YOUR UNCLE
FEATURED WINE
MILAGRO VINEYARDS AND WINERY
FEATURED BARTENDER
AOM LEE
FEATURED INTL’ BARTENDER
KATALIN BENE
INTRODUCING ZING ZANG READY TO DRINK COCKTAILS. The award winning bold flavor you love perfectly mixed with premium spirits.
REAL DRINKS. TO GO.
Please Zing Zang® Responsibly. Zing Zang® Ready-to-Drink Canned Premium Cocktails. 9% Alc./Vol. ©2021 Zing Zang, LLC, Chicago, IL 60611.
VOL. 103 NO. 1 SPRING 2021
CONTENTS
FEATURES 8 FEATURED BAR Bob’s Your Uncle
10 RUM FEATURE
8
Don’t Overlook High-End Rum
11 FEATURED WINE
Milagro Vineyards - New Mexico
14
12 BUILDING YOUR HOME BAR by Dan Stern
14 BRAND BUZZ Penelope Bourbon
16 FEATURED BARTENDER Aom Lee
1 7 SPRING SIPS 18 FEATURED INT’L BARTENDER
16
18
Katalin Bene
19 FEATURED RTD
Stewart’s Spiked Seltzer
25 FEATURED BEER
Gilman Brewing Company
31 THE ART OF
10
LEROY NEIMAN
19 The number one source and authority on bartending, on premise & beyond.
25 SPRING 2021
BARTENDER® Magazine
1
CONTENTS
VOL. 103 NO. 1 SPRING 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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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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FOUNDER: Raymond P. Foley
BARTENDER® Magazine
SPRING 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
At-Home Bartenders
E
very week we’re seeing more restrictions lifted, and more bars and restaurants reopen. It’s such a great feeling to see so many of our friends going back to work, and so many of our favorite bars hanging the “Welcome” sign! At the same time, we still know that so many of our colleagues in the hospitality industry are in need of financial aid, and through our Bartenders’ Foundation – a non-profit we created years ago with the goal of “Taking Care of our Own” – we continue to proudly support those in our community. As business begins to rebound, it’s also been gratifying to see over this past year that so many people have developed an interest in making cocktails at home, and we applaud liquor retailers who aren’t just selling bottles but are actively working to educate their customers about mixology and promote cocktails at home. Starting with this issue, we’re broadening our editorial coverage to bring you stories from the off-premise side of the industry, in addition of course to our regular features about bars, bartenders, recipes, and trends. We’re also increasing our subscriber base to distribute BARTENDER® Magazine to more people in beer, wine, and spirits retail. So, please join us in raising a glass to our colleagues who have worked hard through the pandemic to keep our liquor cabinets full at home, and who have been helping people sharpen their home bartending skills – those are exactly the consumers we need, enthusiastic cocktail lovers who will be first to take a seat at our bars when we fully reopen!
WHAT’S IN THIS ISSUE? Did you know famous “Bob’s” have a watering hole? See Page 8… Check out a new Colombian rum, Page 10… Wine from New Mexico, Page 11… Celebrating talented women behind the bar, see Pages 16 and 18. And while you’re here, find yourself a good book! Pages 24 and 28… See you at the bar!
Ray & Jackie Foley
The number one source and authority on bartending, on premise & beyond.
SPRING 2021
BARTENDER® Magazine
3
Creative
Cocktails
To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com
Coconut Collins
May Flowers 1½ parts Absolut Original 1/4 parts Maraschino Liqueur ¾ parts East India Sherry 1-2 drops Almond Extract 3/4 parts Lemon
2 oz. Waterloo No. 9 Gin 3/4 oz. lemon juice 3/4 oz. simple syrup 3/4 oz. Coco Lopez® Real Cream of Coconut
➜ Dry shake and strain over crushed ice in a rocks glass. Garnish with a bouquet of edible flowers.
➜ Shake vigorously over ice, strain into tall glass with fresh ice. Top with soda water, garnish with lemon.
—Jane Danger, for Absolut NYC
—Erin Rea, Bartender Dripping Springs, TX
Free-Da Kahlo 50 ml Tequila infused white pepper 15 ml Crème de Cassis de Dijon Boudier Gabriel 1 bsp Pimento dram 25 ml fresh lemon juice 10 ml Balsamela with fresh pomegranate Homemade soda flavored bergamot ➜ Shake first 4 ingredients with ice and strain into chilled glass (with ice), top with soda. Serve in Collins Glass. Garnish with dried natural flowers. — Fabio Camboni, Bar Manager/Consultant Kasa Incanto Cocktailbar, Italy
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BARTENDER® Magazine
SPRING 2021
Rose Up
1 oz. Monin® Strawberry Rose Syrup 3 oz. Soda 3 oz. Cold Pressed Coconut Water Dried roses, mint, strawberry slices ➜ Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Add garnish and serve. —Melisa Nasits, for Monin
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Maya’s Nectar 2 parts Mijenta blanco tequila 3/4 part pineapple 1/2 part honey turmeric syrup 3/4 part lime juice ➜ Shake all ingredients vigorously with plenty of ice. Strain into a martini glass. Garnish with a thyme sprig. —Juan Coronado
White Rabbit’s Breakfast 11/2 oz. #KoskenkorvaVodka 31/2 oz. carrot juice 1/2 oz. orange juice 1/4 oz. lemon juice 1/4 oz. simple syrup dash Worcestershire sauce dash Tabasco salt & pepper dash White balsamic vinegar
➜ Measure ingredients in a shaker and shake over ice. Strain on ice in a highball glass. Garnish & serve. — Mikael Karttunen, Ambassador & Mixologist
SUSTAINABILITY IS THE NEW RESPONSIBILITY In the village of Koskenkorva, we run on bioenergy, use our barley fully, even its husks and stalk, and recycle 99.9% of everything. Some call this sustainability. For us it’s a way of life. (And yes, we’re working on that last 0.1%.) See the big picture: www.koskenkorva.com
@KoskenkorvaVodka Imported by Marussia Beverages USA | Cedar Knolls, NJ | marussiabeveragesusa.com | Please Drink Responsibly
Signature
Cocktails
Send BARTENDER® your signature cocktail to info@bartender.com
Goldfinch on the Shore 1 oz. Cardinal Spirits Lakeshore Rum 1/2 oz. Cardinal Spirits Valencia Orange Triple Sec 1/2 oz. Galliano 1/2 oz. fresh Lime Juice dash Old Fashioned bitters ➜ Shaken and double strained. Serve in Nick and Nora glass. Slice of Star Fruit for garnish. —Leo Cook, Floor Manager The Farm, Bloomington, IN
Tajin Temptation Agave De Cortes Jov En Mezcal St. Germain Housemade Sour Mix Tajin Rim and mint garnish — Bartending team
Dram I Am Tito’s Handmade Vodka St. Elizabeth’s all spice dram House juiced lemon House cinnamon syrup Egg white Atomized apfel liqueur –Chelsea Solkowski, Bartender The Charles, Wethersfield, CT
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BARTENDER® Magazine
SPRING 2021
Mediterranean Mule 3/4 oz. Lime Juice 1/2 oz. Liber & Co. Ginger 1/2 oz. Liber & Co. Orgeat 1/4 oz. Galliano L’Autentico 11/2 oz. Rosemary-Thyme Vodka 1-2 oz. Soda Water 1 Thyme Sprig 1 Oregano Sprig ➜ Combine all ingredients, excluding the soda water, in a shaker. Add ice, shake until cold. Add soda to shaker, and strain over fresh ice in a glass. Garnish with thyme and oregano sprig. —Liz Pearce, Lead Mixologist Aba, Austin, TX
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Featured
BAR
H
‘BOB’S YOUR UNCLE’… THAT WOULD BE A GOOD NAME FOR A BAR BY GREG COHEN
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BARTENDER® Magazine
SPRING 2021
ave you ever said something particularly witty or uttered a phrase among friends and thought “you know, that would be a good name for a bar?”…. That’s exactly how Danielle Savin came upon the brilliant name for the New York and Miami bars she co-owns, “Bob’s Your Uncle.” It’s a British expression, and though the origins of it are somewhat murky, the phrase is generally voiced to conclude a set of easy instructions, similar to what we may say on this side of the Pond, “piece of cake.” In any case, it’s a clever and catchy name for a bar, and no doubt has contributed to the enormous success that Savin and her team have achieved, despite recent pandemic challenges. Bob’s Your Uncle opened in 2015 at 105th Street and Columbus on Manhattan’s Upper West Side, and then expanded to a second location in the historic district of Normandy Isle in North Miami Beach in 2019. Both locations feature a wall adorned with framed photos of famous “Bobs,” those like Marley, Barker, Segar, Ross, Newhart, and of course Sponge. Savin hasn’t counted how many Bobs are on the wall, but she says people suggest new candidates all the time. Her bar is a comfortable and inviting neighborhood place that prides itself on its eclectic clientele, warm hospitality, laidback atmosphere, and affordable craft cocktails (many named, you can probably guess, after certain fellas named Bob). Savin says she has always loved the ambiance of neighborhood bars, and that’s why her goal from the beginning was to find a location (now two locations) that would cater to locals. These days though, she’s glad to see a lot of new people, in addition to her regulars, at her Miami Beach outpost as more people escape to the relative openness of Florida. She’s also very proud that the bar, after only one year from when she opened her doors, was named “Best Bar in Miami Beach” by the Miami New Times. As is the case for everyone, lockdown hasn’t been easy for Bob’s, but Savin has a positive outlook. “It’s been super stressful, but now we’re in the swing of things and I know we’ll be fine,” she says. “Ultimately you become the company you keep, and I’m just so thankful to our regulars, and to our amazing staff. It’s old-school hospitality. We’re family.”
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feature
Don’t Overlook
High-End Rum As the Total Rum Category Struggles, Top-Tier Brands Thrive
T
he tequila and mezcal categories are on fire, consumer interest in bourbon isn’t likely to wane anytime soon, and no doubt we’ll soon catch up to the rest of the world in realizing a gin renaissance on our shores. But often overlooked is what’s happening with rum. To be fair, the total rum category in this country has been declining (according to figures from IWSR Drinks Market Analysis, total rum volume in the U.S. was down -4.6% 2014-2019), however, when you look at rums priced $30 or more, that volume has grown a whopping +85.5% during the same period, 2014-2019. By 2024, IWSR forecasts that superpremium-and-above rum will grow +47.7% – that’s a faster growth rate than even that of super-premium+ whisky. Clearly consumers are excited about high-end rum, and smart producers are taking note. “There are some very good rums in the U.S., but few are truly standouts,” says Luis Fernandez, Founder and President at Yotomo Imports in Houston, the company behind ultrapremium Ron Inmortal Colombian rum that has generated considerable industry attention of late. “There’s huge potential at the super-premium level in this category, particularly for rums like Ron Inmortal. I’m from Colombia, some of the finest rums in the world are produced there, yet the number of Colombian rums available in the U.S. is extremely limited. With Ron Inmortal, we have a real opportunity to educate people about the quality and sophistication of top-shelf rum, especially Colombian rum.” Ron Inmortal was introduced in the U.S. just a few months ago and has already found a loyal following among consumers and bartenders. It’s produced in the port city of Barranquilla, where the region’s tropical climate creates the ideal conditions for rum production. The rum is aged in American white oak barrels for 12 years to impart a naturally rich aroma and flavor notes of vanilla, peach and citrus.
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By 2024, IWSR forecasts that superpremium-and-above rum will grow +47.7% Another top-tier rum brand that has earned its share of praise and consumer interest is Don Papa from the Philippines. Globally, the brand does almost 200,000 cases (up +19% in 2020), and in the U.S., where it’s now distributed nationally thanks to a recent supplier partnership with Zamora Company USA, Don Papa posted +131% volume growth last year. “Even people who don’t typically drink rum, they’ve discovered how much they enjoy the taste profile of Don Papa,” says Matt Appleby, Director of Marketing at Zamora Company USA. “Brands like Don Papa are important growth drivers for the rum category, bringing more people in, especially whiskey drinkers.” Led by Don Papa 7-year-old and Don Papa 10-year-old, Don Papa is one of the fastest-growing super-premium rum brands in the world. It’s produced on the sugarcane-rich island of Negros Occidental in the Philippines, known colloquially as “Sugarlandia,” and aged in bourbon barrels. The highly versatile rum is characterized by its sweeter signature style, and the distinctive Don Papa label is inspired by the animals and plants of the island. Later this year, Don Papa is introducing in the U.S. a limited-production rum finished in sherry casks. As the high-end of the rum category continues to grow, no doubt expect to see more interesting and innovative brands and products make their way to the top shelves of the bar.
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Featured
Wine
MILAGRO VINEYARDS NEW MEXICO FUN FACTS:
M
ilagro Vineyards and Winery is located in the picturesque Village of Corrales, New Mexico by the Rio Grande river a short distance Northwest from Albuquerque and is owned by Mitzi and Rick Hobson (vigneron). Milagro Vineyards creates Estate wines in Northern New Mexico from around 16 small plot vineyards located in the historic and picturesque Village of Corrales. Milagro has produced wines from Vinifera grapes since the vineyards were first planted in 1985. Convinced that wine is made mostly in the vineyard, they meticulously and now organically raise all the grapes used to make their wines. Wines are handmade in an Old-World style, aged in fine French Oak and in bottle to reflect the place or terroir that they come from. Semillon is mostly thought of as the grape of the sweet wine of Sauternes and the famous, highly prized and priced, Chateau d’ Yquem in particular. Dry wines of Semillon are few and produced mostly in the Hunter Valley, Australia. The predominant style is that of a higher alcohol, oak flavored, buttery wine blended with about 20% Sauvignon Blanc to thin the oily like texture. In 2019 they began raising grapes organically so all their wines beginning in 2019 and forward will be made from
organically raised grapes. The 2019 Semillon is the first release from 2019 Vintage. The vision was to create a lower alcohol, (yes, you can drink more of a low alcohol wine), early harvested, crisp and fruit forward wine. To that end, the vineyards are picked by hand and fermented separately, at different times, whole cluster pressed, barrel fermented in neutral French oak and aged on the lees. It presents enticing aromas of lime, pear and hints of mineral, flavors of pear, lemon and mango, soft round texture, playful crisp acidity with a long finish. Perfect for that pick me up, Spring longing or pairing with white meats and fish, salads with citrus dressing, rich flavored soft and hard cheeses and mild spiced and herbed dishes along with roasted Silver Leaf vegetables. 50 cases, 12.2% Alc., $25.04 ($27 w/tax)/bottle
NEW MEXICO WINE New Mexico carries the proud distinction of being the origin of American viticulture with the arrival of Spanish monks and first plantings in 1629. For over 390 years grape growers have been experimenting with vitis vinifera and French hybrids in search of the perfect
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Before Prohibition, Corrales had hundreds of wineries supported by the fact that streets have been named after folks who went to prison. In the 90’s Milagro Vineyards and Winery became a potbellied pig retirement home of sorts and accumulated 9 pigs. All but Wilbur and Jezebel lived in a house we had built for them where they enjoyed classical music and living next to a vineyard. The pigs gave way to Boston Terriers and Milagro is the home to New Mexico Boston Terrier ( and any other breed) Rescue. Rick and Mitzi rescue and rehome about 60 dogs each year.
marriage of climate, soil and terrain to produce high quality wine. This trial and error process and the freedom to experiment has led to a diverse array of non-traditional varietals planted in high-desert elevations ranging from 3,300 to 6,000 feet above sea level. Elevation lends itself to high intensity sunlight that ensures the grapes reach maturity and the resulting wines live up to full expression of these varietals.
SPRING 2021
BARTENDER® Magazine
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feature
Your Home Bar Building BY DAN STERN
B
artenders definitely tend to have the best home bars! And why shouldn’t we, we have a front row seat to discovering every interesting spirit category and brand, not to mention barware, bitters, and equipment. But for those who aren’t bartenders, or new to the hospitality community, I always tell people that the first step when building your home bar is to start with what you love. Maybe the first bottle you purchase is the spirit that’s in the cocktail at your favorite spot, created by a friend behind the bar. I also always suggest to new bartenders to buy a few cocktail books or look up your favorite cocktails online. I started with a Dale DeGroff cocktail book that a friend lent me. Dale is like the godfather of modern mixology to me as a fellow New York actor turned bartender. For my home bar, I like to be able to make all my favorite classics like a Vesper Martini, Hemingway Daiquiri, Vieuix Carre, Paloma, and Caipirinhas. The bottles I have accumulated at my bar reflect those cocktails, so you will rarely find my home without Benedictine, all the Vermouths, Lillet Blanc, Luxardo Maraschino Liqueur, Chartreuse, and some Amaro to round things out. Of course, I also have my favorite vodka, gin (Plymouth), differently aged rums, tequilas (Siete Leguas), mezcals (Illegal or Del Maguey), bourbon, rye and Scotch whiskeys. I would suggest having one of each of those spirits to start, to enjoy all types of cocktails at home. It has taken me years to collect, fueled by curiosity and jobs perks, so take your time and enjoy it. Cocktails are a great way to branch out to spirits you may think you’d never like. For instance, I have found that many classic gin cocktails not only go great when vodka is substituted (found a lot in the late 1980s-2000s) but also work using mezcal! I like to say to some of my customers, this is a cocktail that has the “same vibe, different taste.” There is something about the natural botanicals of the gin and the earthy, smokey tones of mezcal that play delightfully using the same ingredients. A great example of this is the Mezcal Negroni, replacing the gin with mezcal to go with the Sweet Vermouth and Campari.
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IF YOU WANT TO TAKE THAT EVEN FURTHER, MAY I SUGGEST THIS VARIATION:
James Banderas 11/4 oz. Mezcal ¾ oz. Reposado Tequila ¾ oz. Montenegro Amaro 1 dash Angostura Aromatic Bitters 1 dash Orange Bitters 1 dash Peychaud’s Bitters Stir all ingredients with Ice, pour into a chilled coupe, garnish with a grapefruit twist. I ALSO LIKE DOING A MEZCAL VARIATION ON AN EASTSIDE (GIN, LIME, CUCUMBER, MINT, SUGAR):
Strawberryside 2 oz. mezcal 1 oz. lime juice 3/4 oz. agave syrup 1 sprigs of fresh mint 2 strawberries (sliced in half, 1 to muddle, 1 to garnish) Lightly muddle the mint and strawberries, add juice syrup then mezcal, shake vigorously with ice, double strain with a tea strainer over ice. Add soda or sparkling white wine if desired. Garnish with a strawberry or a grapefruit twist and enjoy!
Personally, the most fun aspect of spirits and cocktails is that it is like a bridge between science and art. They say baking is science and cooking is art. Cocktail making, or mixology, is right smack in the middle. Cocktails are like a balance equation of flavor, sweet to sour, savory to tart, alcohol forward to dilution, that’s the science part. A simpler way to express your personality and style onto your home bar is through your equipment. As all bartenders know, tools are a very important part of making cocktails and there
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feature
are a few I would recommend having at your home bar. Personally, I think the most important bar tool any bartender could have is the Jigger, a measuring tool that fits between 2 fingers and can measure ½, ¾, 1 and 2 oz. pours. I have tried just about every type and style out there and I particularly like the Wadasuke Nick and Nora Glass Stainless Steel Jigger 2 oz./1 oz. It has graduated lines to measure less than full and is the most durable I have ever worked with. Most cocktails won’t call for more than 2 oz. in a single serving. Having an accurate measure of your ingredients is essential to making balanced cocktails and will give you a better sense of how flavors interact with one another so you can customize the cocktail to how you want it. Next is the shaker/strainer. Maybe you like a 3-piece shaker for your Stanley Tucci inspired shaken Negroni, so you don’t need an extra piece to strain into your glass. I personally like a 2-piece Boston Shaker along with Hawthorne Strainer and Tea strainer because having both guarantees that you won’t have those little shards of ice or anything you muddled end up in your drink. If you are looking to make a cocktail with citrus, you will want to shake it so you can have a cold, frothy, refreshing cocktail. A Julip strainer is also a great option for stirred drinks, and that brings us to our next and final set of tools, the bar spoon and mixing/pint glass. Stirred cocktails are usually alcohol forward and don’t include any citrus so no need to aerate your cocktail. To get a smooth dilution rate for your stirred drinks you will need a bar spoon and either a pint or mixing glass. The comfort of your stirring spoon between your fingers is very important, a smooth stir will develop from comfort. A pint glass is a classic tool to stir in and fits perfectly with a Julip strainer but there are so many beautiful Cocktail Mixing Glasses being made that you might want to consider splurging on one if you like stirred cocktails. I love using a Weck Jar because you can fit 3 or 4 cocktails in 1 stir. There are so many great options for each of these tools so happy diving! A Juicer is also great to have, or you can get by like me with a blender and some cheese cloth to “press” your own juice. This is not only great for cocktails but also fresh juices in the morning. Just make sure you have the containers and refrigerator space for all your juices. Much like in the film Meet the Parents, “if you can make it liquid, you can make a cocktail out of it!” Fresh ingredients are always best, and you can even use what’s left over to minimize waste. So, if I juice some ginger root, I’ll take what is discarded from the juice, spread it on a baking sheet to dry then blend with salt to make a ginger flavored salt rim on my next margarita.
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The glassware of your home bar can also be influenced by your favorite cocktail or however you like your spirit. Be it on the “rocks” in a lowball or rocks glass, with soda in a highball glass, or chilled without ice in a martini or coupe. The point being that your glassware changes the experience and the type of cocktail that you are enjoying at home. Personally, I truly love a Nick & Nora style glass, the elegance, the stem, the frost that can accumulate, it all feels just right to me. Not to mention that the reason for a stem on a glass is so that your natural body temperature coming off your fingers won’t affect how cold the liquid is inside the glass. I would suggest buying glassware based on your favorite styles of cocktails, 4 of each of those and then 2 of each of the other styles mentioned in case a guest would like a specific cocktail! Finally, an often-overlooked aspect of your home bar is ice. You would think that all ice is the same, but I have learned that different sized ice can revolutionize your drinking experience, and not just for cocktails, but in all drinks! I suggest indulging your home bar with special ice molds. 1” x 1” ice cubes are the standard at most cocktail bars and if you enjoy your spirit or cocktail on the “rocks” I highly recommend getting the larger 2” x 2” ice cube molds or even the sphere molds. When sipping on a night cap or a neat pour of your favorite scotch or tequila, a big ice cube (2x2) is great because it won’t melt as quickly as smaller cubes. Same goes for shaking a cocktail, using a large ice cube over smaller ones as well as how many you have in your shaker will affect how frothy your cocktail will be once poured out. Of course, “regular ice” from your freezer will work for sharing drinks and highballs but I would suggest adding a few molds to your home bar as well. I will leave you with one last piece of home bar building advice, indulge in your curiosity. Alcohol has been around a lot longer than any of us, many trails have been forged on your behalf. Along the way have fun, stay hydrated and do what makes you happy. And of course, as always, make sure to drink responsibly. Dan Stern has been working in the bar/restaurant industry since 2003 when he started as a barback. Dan has bartended across New York City, at places such as The Wayland, Mister Paradise, and BANDITS in the West Village. You can also find Dan (aka Destiny) on Instagram @aBartenderNamedDestiny.
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BARTENDER® Magazine
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Brand
Buzz
FOUR GRAIN
15x
AWARDWINNING SPIRIT BRAND
P
enelope Bourbon is a brand that was crafted in the classic entrepreneurial tradition. Mike Paladini and his wife, Kerry teamed up with his close friend and childhood next door neighbor, Danny Polise and together they embarked on creating a bourbon that everyone could enjoy and love. Both Mike and Danny found out in 2018 that their wives were expecting. Mike and Kerry always knew that if they had a girl, her name would be Penelope. The day they found out they were having a girl, a light bulb went off. Mike and Kerry decided they wanted to bring together two things they both love so dearly – their soon-to-be baby girl, Penelope and straight bourbon whiskey. And so Penelope Bourbon (and soon Penelope herself ) was born. The signature four grain (corn, wheat, rye, malt) Penelope Bourbon launched in 2019 and saw 260%
BARTENDER® Magazine
BARREL STRENGTH Barrel Strength pushes the boundaries of the signature four grain balanced flavor profile. Blended from three bourbon mash bills and completely uncut and non chill-filtered. ➨ Batch 6 coming April 1st
PENELOPE BOURBON
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Named after the Founder’s recently born daughter, Penelope Bourbon is their signature four grain straight bourbon whiskey uniquely blended from three bourbon mash bills.
SPRING 2021
growth in 2020. It’s also been awarded several honors, including Double Gold in 2019 and 2020 from the SIP Awards, a Wine Enthusiast Best Buy rating, and 93 points by both the Denver Spirits Competition and the New York Spirits Competition. The Penelope portfolio also includes the popular Penelope Barrel Strength Bourbon (entirely uncut and un-filtered, at 116 proof ), Penelope Rosé Cask Finish Bourbon (a limited release straight bourbon whiskey finished in rosé wine casks), and Penelope Bourbon Private Select (exclusive custom blends of Penelope’s signature four grain whiskey created for top accounts.) With its sweet flavor profile of vanilla, candied peaches, orange zest, honey, and apple, Penelope bourbons mix beautifully in any number of innovative cocktails, or are excellent on their own.
ROSÉ CASK FINISH Introducing Penelope Rosé Cask Finish – the first Limited Release straight bourbon whiskey finished in French Rosé Wine Casks. Initial Release sold out on first day. ➨ Batch 2 Coming Spring 2021
PRIVATE SELECT Penelope Bourbon Private Select Series explores new and unique expressions of their signature four grain whiskey. ➨ Coming Spring 2021
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Ballz
Buzz
Selling Single-Serve Premixed Cocktail Brand in the US.* Email salesinfo@southern-champion.com to add premium, premixed cocktails to your menu. Available in both wine and spirit formats. ©2021 BuzzBallz, LLC, Carrollton, TX. Please Enjoy Responsibly.
Featured
BARtender
SIGNATURE COCKTAIL The Knight Watch #1 RECIPE: Del Maguey Chichicapa Mezcal, Geiger glogg, passion fruit, egg white, Iime juice and smoked with maple wood plank
T
o be beverage and food manager at the W Hotel San Francisco, you better know a thing or two behind the stick. Aom Lee, who has been at the W for almost three years, has worked and managed some of the top bars and restaurants in the Bay Area, including 25 Lusk, La Mar Cebichería Peruana, Hakkasan, and Ozone Thai (where she won “Best Mixologist” in 2011 from the city’s influential 7x7 Magazine). In 2016, she decided to move into the hotel industry and became food and beverage outlets manager at San Francisco’s iconic Hotel Nikko, before moving to the W Hotel two years later. Aom’s professional career didn’t start in the hospitality industry though. In her native Thailand she was a TV news anchor for several years, before she decided in 2007 to move to the U.S. She began working in the service industry – and quickly established herself as a young bartender to watch – while studying for her master’s degree in International Business. Her signature drink, The Knight Watch #1, was awarded “Best in North America” in the All Marriott hotel competition. “What I love about this cocktail,” Aom says, “is that it’s well balanced between the smokiness from the mezcal, smoked maple wood, the touch with passion fruit, and the spices from glogg. It’s a fun, unique, and delightful drink!”
AOM LEE
SAN FRANCISCO
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BARTENDER Magazine
SPRING 2021
Spring’s Kiss
1.5 oz. 135° East Gin .75 oz. grapefruit juice .5 oz. lemon juice .75 oz. cucumber simple syrup .25 oz. Suze liqueur rosemary sprig
Spring SIPS
➜ Combine rosemary sprig & simple syrup in shaker. Muddle. Add all ingredients into shaker with ice. Shake to combine. Double strain into glass over ice ball. Garnish with rosemary. photo by @Gastronomcocktails
Strawberry Samurai
Death’s Door Gin & Tonic
2 oz. Hatozaki Whisky 1 oz. strawberry syrup .50 oz. rice wine vinegar .25 oz. Strega 3 drops cardamom bitters
1.5 oz. Death’s Door Gin premium tonic ➜ Pour Death’s Door Gin over ice into glass. Add Premium tonic water to fill. Garnish with orange wheel and mint sprig.
➜ Combine all ingredients in shaker with ice. Shake to combine. Strain into glass. photo by @Gastronomcocktails
ITALIAN PALOMA 1.5 oz. Espanita Reposado Tequila 1 oz. Aperol 0.5 oz. fresh Grapefruit Juice
0.5 oz. Agave Syrup 0.5 oz. fresh Lime Juice 6 Basil Leaves splash club soda
➜ Prepare agave syrup by diluting agave nectar with water in 1:1 ratio. In a Boston shaker, muddle together 6 basil leaves with agave nectar & freshly squeezed lime juice. Add Espanita Reposado tequila, Aperol, freshly squeezed grapefruit juice & ice. Shake vigorously. Place large ice ball or large hand cut ice cube into highball glass. Strain the cocktail through a fine mesh strainer into a highball glass. Add a small splash of club soda to finish the drink and gently stir to combine. Garnish with a basil leaf.
The number one source and authority on bartending, on premise & beyond.
SPRING 2021
BARTENDER® Magazine
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Featured
International Bartender she won the prestigious World Class Competition in 2018, and has received several awards and nominations. • BRIFT Bar Convent “Best Mixologist Award”, 2018. • Falstaff Magazine “Bar Woman of the Year” Award, 2019. • Mixology Bar Awards– Shortlisted in the “Top 4 Bartenders” of 2019. • Mixology Bar Awards - Shortlisted Voodoo Reyes in the “Top 4 New Openings” category.
She is a creative dynamo, or the “Swiss Tornado” - nicknamed by her industry peers. She consulted/advised several artisanal spirit brands, has judged international bartending competitions, and held many presentations for bartenders across Europe. In 2020 she was also one of the International Judges of Tales Of the Cocktails Spirited Awards.
KATALIN BENE
GENEVA , SWITZERL AND
O
riginally hailing from Hungary, Katalin grew up in a tiny village, in the picturesque Transylvania, where she could often be found outdoors, exploring the countryside, or helping her parents with agricultural work. She would spend all her spare time reading books and daydreaming about journeys to unknown countries. After finishing school her curiosity pushed her to move to Cluj city and study “Tourism Geography”, and it was during this time that she started working in the hospitality industry. She would often confess that in the beginning she would not know any other alcoholic beverage except wine, beer, fruit distillates, and had absolutely no idea about cocktails, but she was immediately mesmerized by this whole new world and quickly decided to become a bartender.
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BARTENDER® Magazine
SPRING 2021
SIGNATURE COCKTAIL In the present, she is a well-traveled hospitality professional, with over 14 years of bartending experience, and an extensive knowledge about spirits, cocktails, exotic botanicals, and homemade ingredients. More importantly, she has dedicated her professional life to ensuring guests have amazing experiences in the bars in which she works. First, she made a name for herself in London, as the Bartender/Bar Manager of the Gibson Bar, then as Bar Manager of the former Voodoo Reyes bar in Geneva, Switzerland. She is currently working on an exciting new bar opening in Geneva. During her employment at the Gibson the bar has been ranked 6th on the 50 Best Bars list, and winning the Best New European Bar category at the Mixology Bar Awards. After she moved to Switzerland,
Morpheus 60 ml Johnnie Walker Black Label 20 ml Choya Umeshu Extra Years 1 barspoon of fresh kumquatginger puree 10 ml roasted fennel seed syrup 10 ml lemon juice Garnish: Light fruit foam Method: Shake
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Featured
RTD
STEWART’S SPIKED SELTZER BRINGS CLASSIC AMERICAN FLAVORS TO A NEW GENERATION BY GREG COHEN
A
s consumers thirst for hard seltzers and other ready-to-drink products continues to explode – the RTD category has now surpassed total spirits volume in the U.S. according to IWSR Drinks Market Analysis – it’s little surprise that a number of familiar brands, many of which new to beverage alcohol, have thrown their cans into the ring. Established brands like Topo Chico and Zing Zang mixers have recently announced new RTDs, Snapple markets a spiked line in Canada, and speculation continues that we’ll soon see a hard seltzer from Monster Beverage Corp. And now the latest to launch a new product for grown-ups is Stewart’s Spiked Seltzer, inspired by the popular line of all-American Stewart’s sodas. “People trust the Stewart’s name. It’s nostalgic, it’s iconic, and it draws immediate attention,” says Peter Strahm, CEO of Stewart’s Enterprises, Inc, which owns the license to produce alcoholic beverages under the Stewart’s name. Stewart’s traces its history back to 1924 in Mansfield, Ohio, when Frank Stewart created one of the first and only licorice-based root beer recipes in the U.S. The Stewart’s soda line then grew to include about a dozen bottled
At 5% ABV, each 12 oz. slim can of Stewart’s Spiked Seltzer is 100 calories, gluten-free, and contains 1g of sugar and 1g of carbohydrates. and fountain craft sodas, from root beer to cream soda to cola. Fast forward to today, Strahm says Stewarts is bringing those classic American flavors to a new generation with the introduction of Stewart’s Spiked Seltzer. The launch will initially include four products, led by the brand’s famous Root Beer (the exact taste profile of the soda, Strahm promises), along with Orange Cream, Black Cherry, and Raspberry Lime. Stewart’s Spiked began rolling out (and quickly selling out in some markets) in February in the Northeast, where Stewart’s soda is particularly strong. Additional U.S., and possibly international, markets will follow. Strahm says that while his team has
The number one source and authority on bartending, on premise & beyond.
so far focused primarily on off-premise channels, the brand has definite plans to make a push into on-premise as bars and restaurants continue to re-open. At 5% ABV, each 12 oz. slim can of Stewart’s Spiked Seltzer is 100 calories, gluten-free, and contains 1g of sugar and 1g of carbohydrates. “At the heart of Stewart’s is the American dream – freedom, family, fun, and opportunity,” adds Strahm, whose career in the beverage industry includes leadership roles at Red Bull, Snapple, Jones Soda Company, and PepsiCo. “Our goal with Stewart’s Spiked Seltzer is to bring back the ‘good life’ with a classic taste of Americana, made modern as a hard seltzer.”
SPRING 2021
BARTENDER® Magazine
19
Shooters
Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift.
Blueberry Lemon Drop 1 oz. Citrus Vodka 1 oz. Triple Sec 1 oz. lemon juice 1/2 oz. Blueberry Schnapps Blue sugar rim, lemon garnish.
APOCALYPSE NOW 1/2 oz. Espanita Blanco Tequila 1/2 oz. Irish cream 1/2 oz. Dry Vermouth
Licorice Ball
➜ Pour the dry vermouth and tequila into a cocktail shaker filled with ice. Shake & strain into cocktail glass. Float Irish cream on top by slowly pouring over the back of a bar spoon.
Birthday Cake
1/2 oz. Sambuca 1/2 oz. Bailey’s 1 drop grenadine ➜ Pour the sambuca into shot glass. Slowly pour Irish cream over the back of bar spoon so it floats on top. Add drop grenadine in middle of cream.
1 oz. Pinnacle Cake Vodka 1 oz. White Chocolate Liqueur Drop pink food coloring Vanilla frosting & rainbow sprinkles rim
CARROT CAKE SHOOTER
Dirty Vegas 1/4 oz. Broken Shed Vodka 1/2 oz. Midori Melon Liqueur
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BARTENDER® Magazine
SPRING 2021
1 oz. Goldschläger 1 oz. Irish Cream 1 oz. Kahlua 1 oz. Butterscotch Schnapps
➜ Garnish with cream cheese frosting and crushed walnuts rim. Serves two.
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COOKINGopez With
Coco L
Coco Lopez Cupcakes
Sweet potato, coconut & ginger soup 31/2 oz. Coco Lopez® Real Cream of Coconut 1 tbsp olive oil 1 clove garlic ½ onion, sliced pinch dried chilli flakes pinch ground ginger 7 oz. sweet potato, peeled and cut into cubes 3½ oz. chicken or vegetable stock 1 oz. fresh coriander leaves, chopped salt & freshly ground black pepper ½ oz. spinach leaves, to garnish
1
Heat oil in a saucepan over medium heat. Add garlic and onion and fry for 3-4 minutes, until golden and softened. Add the chilli flakes and ground ginger, fry for one minute, then add the sweet potato and cook for 2-3 minutes.
1
Preheat oven to 350°F. Place cupcake liners in cupcake pans. In a large bowl, whisk cake mix, flour, sugar and salt. Add remaining ingredients and beat until well blended. Use an ice cream scoop to fill prepared cupcake tins- fill about ¾ full.
2
Bake about 18 minutes, or until toothpick inserted in center comes out clean. Remove cupcakes to rack to cool.
3
Using a chop stick poke several holes in each cupcake. Pour in about a tablespoon of Coco Lopez into each cupcake. Allow to cool and frost with buttercream. Top with sweetened coconut.
Spicy Coco Lopez Shrimp
1 pound large fresh shrimp peeled & deveined 2 small fresh jalapeños sliced 3 piece garlic cloves thinly sliced 1/2-inch ½ inch piece fresh ginger peeled & grated, or 1 tsp ground ginger 2 Tbsp brown sugar 2 Tbsp low-sodium soy sauce zest from 1/2 lime 1/4 cup Coco Lopez® coconut milk 1/4 cup fresh basil cut into thin strips 2 Tbsp vegetable oil 1/2 tsp salt 1/2 tsp ground black pepper
1
Combine the sliced jalapeños, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable or olive oil, soy sauce, salt, pepper, lime zest, 3/4 of fresh basil in a large bowl and mix well.
2
Soak the wooden skewers in water for about 30 minutes so they won’t burn. Add shrimp to marinade and mix well, let sit 30 minutes.
2
3
3
4
Add the stock and Coco Lopez. Bring to boil then reduce the heat to simmer for 8-10 minutes, then add the coriander. Remove from heat and allow to cool slightly, then pour into a food processor and blend until smooth.
4
Season to taste, with salt and freshly ground black pepper. Serve the soup into a warm bowl, garnish with spinach leaves.
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1 can Coco Lopez® Real Cream of Coconut 1 white cake mix 1 cup all purpose flour 1/2 cup granulated white sugar 3/4 tsp salt 1₁⁄₃ cups water 2 tblsp vegetable oil 1 tsp vanilla extract 1 cup sour cream 3 large eggs 2 sticks butter 5 cups powdered sugar 1 tblsp vanilla 4 tblsp milk
BARTENDER® Magazine
SPRING 2021
Using two skewers, and piercing the shrimp at the head and tail, add about 4 shrimp to each skewer. Heat a grill pan over high heat for about 4 minutes until it’s smoking hot. Cook the shrimp until well browned on each side. This should take about 3-4 minutes total, depending on the size of your shrimp. Don’t overcook the shrimp or they will be tough. Garnish with the rest of your basil.
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For everything coconut: Cream of Coconut Coconut Water Coconut Milk
Coco Lopez, Inc. | Miramar, Florida | 954-450-3100 SPRING 2020
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cocolopez.com
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BARTENDER® MAGAZINE
23
Libary
The Guide to Zero-Proof Cocktails By Sharelle Klaus and Kira Bottles Available at Amazon.com $29.99 ➨ Written by female-founder of DRY Soda Co. and entrepreneur Sharelle Klaus, the “Guide to Zero-Proof Cocktails” is the go-to book on the new art of mixing without alcohol. Cocktail lovers will enjoy this beautifully-designed guide, containing 50 recipes that are ideal for a night-in with loved ones or celebration with friends. With the mission to elevate social drinking for everyone, DRY is stepping up the mocktail game with handcrafted recipes, expert mixology tips and tricks, and bartending inspiration for those who want to add a little more fun to their social gatherings!
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BARTENDER® Magazine
SPRING 2021
Shaken in 2020, But Not Stirred: Cocktails, Connections, and Humor By S.A. Monahan Available at Amazon.com $15.95 ➨ “Shaken in 2020, But Not Stirred” offers drinks, humor, and uplifting stories to get you through any calamity. The year 2020 seemed like an apocalyptic nightmare or something ripped out of tabloid magazines. But many managed to stay connected, find humor, and concoct cocktails and mocktails when a pandemic struck, murder hornets threatened, and a zombie tropical storm appeared. “Shaken in 2020, But not Stirred,” captures the American spirit of survival, cocktails, humor, and inspiration. The stories in this book show human fortitude, a sense of humor, and a lot of inventiveness. Not only did people from all walks of life share their survival stories, but most offered their unique cocktail creations. Over 90 recipes include: Antibody Martini, Lockdown Limeade, Key Lime Pie Non-Tini, Pink Pandemic, and Thou Shalt Not Covid Me.
Barsoap - Life Behind Bars Vol. 1 A Barography (fiction) By AJ Anthony Available at Amazon.com $12.99 ➨ Enter BG’s nightclub, where poison is served and profit is made, you’ll find your best friend, party your ass off and fall in lust…but it may cost you your soul and make you vulnerable to the ultimate betrayal. This isn’t your daddy’s sappy cocktail story! After learning that his father’s death may have been at the hands of a treacherous nightclub owner, Sean Collins delves into the dark world of partying, corruption, and betrayal. Can he uncover the truth before his own demise? Strap in for a fun and wild ride into the bar culture. A FREE Companion book featuring over 40 cocktail recipes is also included!
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Featured
Beer
GILMAN BREWING COMPANY PHOTOS BY NADER KHOURI
A
premier East Bay brewery decorated with 45 medals awarded from top national and regional beer competitions (2015 - 2020), Gilman Brewing Company keeps its eye on the long-game with expansion plans set for spring 2021. Gilman Brewing’s flagship production brewery and taproom in West Berkeley immediately increased its footprint to 13,800 square feet (an expansion of 5,000 square feet) while the official opening of their third location in downtown Pleasanton (706 Main Street) is set for March 2021. With outdoor dining now approved in San Mateo County, the brewery’s Daly City taproom (2001 Junipero Serra Blvd) re-opens with a newly designed outdoor seating area in addition to its indoor restaurant (Gilman is the sole craft brewery to open a taproom/restaurant in Daly City). Residing on Berkeley’s thoroughfare Gilman Street since 2015, Gilman
Brewing has carved out a niche for themselves amid the crowded Northern California beer scene with its handcrafted rustic farmhouse ales, saisons, and massively hopped IPAs being among their most awardwinning beers. Sean Wells (Owner/ Brewmaster/Builder, Gilman Brewing), added 2,000 square feet of outdoor seating as well as 3,000 square feet of additional indoor space at his West Berkeley locale to bolster health and safety protocols to better accommodate their dedicated patrons. Heated and covered outdoor tents will be utilized with a new menu debuting in spring 2021 that features an array of artisanal fries, wings, and chicken & waffles. Larger indoor capacity offers enhanced social distancing, and a new remodeled private event space in the barrel room available for bookings in late 2021. The 2,500 square feet downtown
The number one source and authority on bartending, on premise & beyond.
Pleasanton taproom brings Gilman’s limited-edition beer releases never before available outside of the Berkeley brewery to the Tri-Valley region. Gilman will further serve appetizers such as handmade pretzels, beer cheese, and other small bites. The 900 square feet outdoor patio is a signature of the Pleasanton location with its high trestles full of string lights destined for unforgettable beer and culinary experiences. Local bands will provide live music nightly until 9pm (outside) and 11pm (inside).
For further information, visit gilmanbrew.com
SPRING 2021
BARTENDER® Magazine
25
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 plus $5 shipping & handling.
BOOZE& BOOZE& BOOZE& BOOZE TEE
Visit er.com Bartend reds of for hund d bar-relate products!
100% combed & ringspun cotton Size S, M, L, XL $20 each Size XXL, XXXL $25 each Plust $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
23'' x 29''. $15 each plus $5 shipping & handling.
BARTENDER HATS
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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It has the reputation of being the best whisky glass ever manufactured! Josh Hauger - United States – Utilities
OLD OLDMARINE MARINET-SHIRT T-SHIRT
Bartender Magazine - Glencairn Glass - I love Whisky - April 2021.indd 1
02/04/2021 09:19:14
SendSend your your size and to Foley Publishing: size check and check to Foley Publishing:
PO Box 691302, VeroVero Beach, FL 32969 PO Box 691302, Beach, FL 32969
Call 772-999-3994 or Email: barmag2@gmail.com Call 772-999-3994 or Email: barmag2@gmail.com SmallSmall to XLarge: $20.00 + shipping to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping XXLarge XXXLarge: $25.00 + shipping
All proceeds go togoantoOLD Marine. All proceeds an OLD Marine.
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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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SPRING 2021
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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 Valhalla Golf (29x23) personally signed poster $250
Frank Sinatra Duets (24”x18”) personally signed poster $200
Sailing (17.5”x22.125”) personally signed poster $250
Send check or money order to: Foley Publishing, P.O. Box 691302, Vero Beach, FL 32969 Add $15.00 for shipping and handling. Please allow 10 business days for delivery.
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31
LAST
Call!
WE NEED YOUR BEST CAPTION!
The winner will be announced in the next issue of BARTENDER®.
The next issue of BARTENDER®:
We’re looking for your funniest caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with! Email to info@bartender.com, see bartender.com /mixologist.com or mail to: BARTENDER® Magazine Box 691302, Vero Beach, FL 32969 Please include your email
SUMMER 2021
Do you have an inventive and resourceful idea to share with BARTENDER® readers? Send to info@bartender.com Remember, always keep these coming: Signature Cocktails Creative Cocktails
THE WINNING CAPTION FROM OUR LAST ISSUE
Shooters Jokes
“Who wouldn’t travel from the ends of the earth to share a drink?” – Janet Davis, Waller, TX © Copyright 2021, Foley Publishing. All rights reserved.
and the several we received:
RUNNERS UP It’s a real zoo in here tonight. Leo Cook
Last Call of the Wild. Neil Hayes Pflugerville, TX
Here’s to flakes everywhere. Michael Moseley, VA
New year’s resolution - Let’s all be less polarized. Kenny Moore Rocklin, CA
Perhaps we can cancel the Baked Alaskas. Mark Stahl New Orleans, LA
Thank you to all who entered. Try this issue’s contest!
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BARTENDER® Magazine
SPRING 2021
• One more, Baby it’s cold outside. • Well the weather outside is frightful, but the cocktails are so delightful. • I got friends in cold places.
Need more BARTENDER®? Stay up to date with everything BARTENDER®-related at BARTENDER.COM MIXOLOGIST.COM
• Drink up, you two are for dinner.
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Two Award-Winning Craft Brands, One Family Owned Distillery
Available in 15 states with plans to expand distribution with 6-Year aged whiskey
PRODUCED AND BOTTLED BY DANCING GOAT DISTILLERY, CAMBRIDGE, WI. DEATH’S DOOR® AND LIMOUSIN® ARE TRADEMARKS OF DANCING GOAT DISTILLERY, LLC. PLEASE SAVOR RESPONSIBLY
Available in 40 states, Internationally and Duty Free
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