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 2022
BRING ON
SPRING!
FEATURED BAR
MAGDALENA PAGE 9
FEATURED WINE
HORIZON DE BICHOT PAGE 10
FEATURED STORY
100 YEARS OF THE BLOODY MARY PAGE 14
FEATURED BEER
JACK’S ABBY PAGE 25
FROM POURING OUR VODKA TO SHARING OUR STORY
Here’s to you!
1 ½ oz Tito’s Handmade Vodka ¼ oz orange liqueur
Shack Cherry Sour Back in ‘97, Tito tossed some black cherries into a bottle of the good stuff, and created the first-ever Tito’s infusion. Now, we toast to that cherry concoction by sipping a drink inspired by its flavor.
1 oz cherry juice ¼ oz lemon juice 1 egg white Add all ingredients to a shaker and dry shake. Add ice and shake again. Strain into a glass.
VOL. 104 NO. 1 SPRING 2022
CONTENTS
FEATURES 9 FEATURED BAR Magdalena, The Ivy Hotel
10 FEATURED WINE Horizon de Bichot
9
12 BRAND BUZZ Inspiro Tequila
14 BLOODY MARY
10
12
100TH ANNIVERSARY
17 FEATURED BARTENDER Sean Struss
18 FEATURED INT’L BARTENDER Chris Dennis
19 FEATURED RTD Ranch Rider Spirits Co.
25 FEATURED BEER Jack's Abby
31 THE ART OF LEROY NEIMAN
19
25 The number one source and authority on bartending, on premise & beyond.
14 SPRING 2022
BARTENDER® Magazine
1
CONTENTS
VOL. 104 NO. 1 SPRING 2022
M AG A Z I N E PUBLISHER/EDITOR: Jaclyn Wilson Foley
DEPARTMENTS
FOUNDER: Raymond P. Foley
4 CREATIVE COCKTAILS 6 SIGNATURE COCKTAILS
4
20 SHOOTERS
6
21 BAR RAGS/BAR TRICKS
FOOD CONSULTANTS: Alfred Mayer, Thomas Jannarone
22 COOKING WITH COCO
HUMOR EDITOR: Hymie Lipshitz
26 SHOP BARTENDER.COM 27 BARTENDER.COM 28 FOLEY BOOKS 29 SERVICE BAR For product information
30 BARTENDER FOUNDATION 22
32 LAST CALL Cartoon Caption Winner & Finalist
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SENIOR CORRESPONDENT: Greg Cohen EXECUTIVE SECRETARIES: Anne Loffredo, Debbie Snader
24 LIBARY
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ART DIRECTOR: Jason Lowsy
BARTENDER® Magazine
SPRING 2022
EDITORIAL CONTRIBUTIONS:
We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing: BARTENDER® Foundation, BARTENDER “Hall of Fame” ®, BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing, PO Box 691302, Vero Beach, FL 32969. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, PO Box 691302, Vero Beach, FL 32969. Copyright 2022, Foley Publishing. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.
Letter from the Founder & Publisher WHAT’S IN THIS ISSUE? Visit Baltimore’s Magdalena at the Ivy Hotel, Page 9… Meet Mara Smith, the visionary behind the new Inspiro Tequila, a brand that brings a fresh new female perspective to the tequila category, Page 12… Did you know that the Bloody Mary is a 100-years-old?, Page 14… Meet our Featured Bartender Sean Struss, Page 17… Learn about the Ranch Rider Ranch Water (and their portfolio of other popular ready-to-drink cocktails), Page 19… And of course we bring you a selection of cocktail and food recipes, book reviews, and other exciting feature articles all in this Spring edition of your BARTENDER® MAGAZINE. Enjoy!
W
elcome to the BARTENDER® MAGAZINE Spring 2022 edition! I hope you’ll forgive us if we keep this letter short, we’re knee-deep in the throes of a major Head line he adlinwe update to “Bartending for Dummies,” the book that e — first is all in bold up he re wrote back in 1997 to help people feel more comfortable and At que perchilla seca estias erumet vel mint. Ecus, vent ipsan sim agnimpo rehe confident making drinks at home, whilequosintroducing to d aepudi tem ntem.them Omnis alicabo rerio aspere, quia nus riam sed magnimu reperunt aut fugia s perrum que deni expla borro optaturis mini st some of the history and intrigue of beer,natin spirits, and cocktails. endam as et volupti susda ideb istibus exero verro ct esedior ehendem iur, con eat pa id magnihitia dolu pta quis ulpa simo aut utem sinim volupiet doluthe book volo et labor In those 25 years since that first edition published, pta in reperibus, culparumqui dfg jfgjfghjg hjkghkghk fhfg fghfg At que perchilla seca estias erumet vel quossim almost 1 million mint. Ecus, vent has been translated into six languages,temand copies have been sold. The “For Dummies” franchise really is pretty incredible, they offer a book on just about every topic you can imagine, from gardening to music to technology. THE • Bullet copy bulle t copy longer 6TH EDITION OF “BARTENDING FOR DUMMIES”™ will be • Bullet copy bullet copy longer • Bullet copy bulle t copy longeverywhere published later this year and we hope that people er • Bullet copy bulle t copy longer are interested, excited, and eager to about this • Bullelearn t copy bulletmore copy longer • Bullet copy bulle copy longer industry and profession that we all know andt love. Please pick • Bullet copy bulle t copy longer up a copy at your favorite bookstore or Amazon, if not for you then for a friend or family member! As always, we thank you for reading. It’s an honor to serve you. Happy Spring!
LEARNING M ADE EASY
6th Edition
Bartending
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Explore over 1,000 recipes Create classic and tren ding cocktails at the bar or at home Learn how to shake and stir like a pro
Category / Category XX.XX US • XX.XX CAN
Ray Foley
Founder of BARTENDE ® R Magazine, Coauthor of Running a Bar For Dummies and Bartender for over 50 years
Jackie Wilson Foley
Publisher of BARTENDE ® R
The number one source and authority on bartending, on premise & beyond.
SPRING 2022
Magazine
BARTENDER® Magazine
3
Creative
Cocktails
To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com
CLUBMAMA 1.6 oz. Beefeater 24 0.6 oz. fresh lemon juice 0.5 oz. sugar syrup 1 egg white 2 fresh strawberries
—Michele Lombardi, Head Mixologist The Ritz, London
@ I . H AV E N O I D E A
➜ Chop & put fresh strawberries in a cocktail shaker. Smash with muddler. Pour all ingredients & shake without ice to get a nice froth. Fill your cocktail shaker with ice, shake and strain in a chilled coupe glass. Garnish with a fresh strawberry.
HANA-SHIGURE 30 ml DAIYAME(Shochu) 15 ml APHRODITE Cherry blossoms (liqueur) 5 ml BOLS Parfait Amour(liqueur) 10 ml 1883 Maison Routin Lemon syrup 2 dashes The Japanese Bitters HINOKI Beetroot Lime peel —Mr. Shun Kosaka, Bartender Keio Plaza Hotel, Tokyo, Japan The 4th Annual Honkaku Shochu & Awamori Cocktail Competition was held in Tokyo, Japan on February 19th, 2022. One of our authentic, distilled ‘shochu’ liquor products, DAIYAME (25% ABV) was used as a base spirit in the cocktail, Hana-Shigure, which won the Grand Prix.
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LAVENDER DAIQUIRI 2 oz. Greenbar Silver Rum 1 oz. fresh squeezed Lime Juice 1 oz. Simple Syrup 2 dashes Greenbar Lavender Bitters —Litty Mathew, Co-founder of Greenbar Distillery
BARTENDER.COM | MIXOLOGIST.COM
LAWS & LILLIES
Dragon Margarita Tequila Triple sec Lime juice Dragon fruit
➜ Add all ingredients to blender with ice. Serve in a rocks glass with fresh lemon and mint. —Restaurant BoCaPhe Chelsea, NYC, NY
1.5 oz. Uncle Nearest 1856 Premium Whiskey 1 oz. Triple Crown Syrup 3 parts Rare Tea Cellars Earl Grey Tea 1 part Rare Tea Cellars Mint Meritage Tea 32 oz. (by volume) Granulated Sugar 32 fluid oz. Hot Water 0.5 oz. Ramazzotti Aperitivo Rosato 1 piece Hibiscus Flower in Syrup, drained and halved garnish 1 piece Orange Peel, a strip with pith removed garnish 1 piece skewer garnish —Emmanuel West Magdalena, The Ivy Hotel Baltimore, MD
Strega Spring Apple 1.5 1.5 0.6 1 1.5
oz. Strega Liqueur oz. Tito's Vodka oz. Raspberry syrup oz. Lime juice oz. Apple juice
➜ Add all ingredients to shaker, shake well. Pour into a tumbler with ice. Garnish with slices of red apple and fresh raspberries. —Savannah Tanguis Taraink, Miami Beach, FL
The number one source and authority on bartending, on premise & beyond.
SPRING 2022
BARTENDER® Magazine
5
Signature
Cocktails
Send BARTENDER® your signature cocktail to info@bartender.com
Maple Woods
Mediterranean Mule
Redemption Bourbon Smoked maple syrup Black walnut bitters Toasted marshmallow
0.75 0.5 0.5 0.25 1.5
oz. Lime Juice oz. Liber & Co. Ginger oz. Liber & Co. Orgeat oz. Galliano L’Autentico oz. Rosemary-Thyme Vodka* 1-2 oz. Soda Water 1 Thyme Sprig 1 Oregano Sprig
➜ Presented at the table in a smoke enclosed glass, which allows the smoky aroma to fill the room once the glass is lifted. —Jennifer Sandella, Beverage Director Vineapple Cafe Brooklyn Heights, NY
➜ 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.
E M I LY C H A N | B O STO N F O O D G R A M
ROSEMARY-THYME VODKA: 1 Rosemary Sprig, 2 Thyme Sprigs, 1 bottle vodka. Add rosemary and thyme to bottle of preferred vodka. Let sit out at room temperature overnight. The next day, strain out any herb remnants.
Espresso Yourself Mozart Chocolate Cream Vanilla Vodka Espresso Baileys Kahlua —Tori Dutcher-Brown, GM Bar Moxy Boston, MA
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—Liz Pearce, Lead Mixologist, Aba Austin Austin, TX
El Pavo Real Patron Silver Tequila Ancho Reyes hibiscus pomegranate —Jessica Retif, Restaurant & Bar GM Kimpton Hotel Fontenot’s Peacock Room New Orleans, LA
BARTENDER.COM | MIXOLOGIST.COM
Featured
BAR
MAGDALENA, THE IVY HOTEL BALTIMORE, MD
M
agdalena, a Maryland Bistro’s goal is to create a beautiful homage to Maryland cuisine that locals will feel proud of and introduces outof-town visitors to the restaurant’s special elevated, refined take on iconic Maryland dishes and a creative twist of classic cocktails. By uniting Baltimore culture, the Chesapeake Bay’s Bounty and European sophistication, head Chef Scott Bacon and the bar program create seasonally evolving dishes and drinks full of character. Our seasonally-driven cocktail program, renowned whiskey collection and Wine Spectator awarded Wine List seamlessly accompany the cuisine. Our cocktail program is a cheeky take on classic cocktails, including zero-proof options. Ingredients are sourced close to home and relationships with local farmers and purveyors are at the heart of the culinary philosophy. All of this completes a delightfully unmatched dining experience. Magdalena, a Maryland Bistro’s take on the bistro concept, is incredibly unique. We had the toolset to strike a purposeful balance between the finesse of Magdalena’s fine-dining roots with a more accessible and fun take on Maryland cuisine.
The number one source and authority on bartending, on premise & beyond.
SPRING 2022
BARTENDER® Magazine
9
Featured
Wine
HORIZON DE BICHOT
A
s early as 1831, Albert Bichot, a visionary and an explorer, travelled the world to introduce his great Burgundies to wine lovers. To perpetuate this pioneering spirit, they set out in search of new horizons. Our quest led us to Limoux in the South of France, a region that we chose for its unique diversity. As renowned winemakers and experts in Burgundy for six generations, they have put all of their know-how into taking the Pinot Noir and Chardonnay grapes from the Limoux region in Southern France to new heights. These two wines are vinified with passion at the Horizon winery, located in Gardie, not far from Carcas sonne. Above and beyond the harmony they were seeking in these wines, the innovative alliance of these four terroirs holds the promise of infinite freedom of expression and an always pleasurable tasting experience. Brilliant yellow in color, the nose opens up to aromas of white flowers and citrus zest, enhanced by notes of vineyard peach and hazelnut. The palate features flavors of fresh almonds and grapefruit, complemented by nuances of lily and vanilla on the finish. Energy and vivacity balance this rich wine with its iodine hints. This wine is best enjoyed now, but it may be cellared for up to two years. We enjoyed it paired with skewered marinated shrimp. What about you?
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BARTENDER.COM | MIXOLOGIST.COM
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Category Category / N • XX.XX CA XX.XX US
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Copyright © 2022 by John Wiley & Sons, In., Hoboken, New Jersey
Brand
Buzz
INSPIRO TEQUILA Inspiro Tequila Brings a Fresh New Female Perspective to the Growing Tequila Category.
E
very day, it seems, a new tequila brand is born. And for good reason, bartenders and consumers can’t get enough of this popular spirit. Tequila is one of the fastest-growing spirits categories in the US, accounting for nearly one-third of the total increase in spirits revenue in this country last year, according to the Distilled Spirits Council of the United States (DISCUS). Mara Smith, a former attorney in Chicago, recognized how fast the category was growing, but that wasn’t the only reason she decided to create and launch a new tequila brand. Smith says that she and her friends enjoy tequila because it’s a clean spirit that fits into their active lifestyle, but she couldn’t find one with an appealing look, taste, and aroma, and
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that spoke to conscience consumers like her. That was the inspiration for Inspiro Tequila, a clean, gluten-free, zero sugar, zero carb, and confirmed additive-free tequila that she launched late last year with the help of Ana María Romero Mena, one of the most respected master distillers in the tequila industry in Mexico. “I didn’t want to create just another tequila, but rather a spirit I could feel good about drinking and sharing, one that would appeal to thoughtful consumers like me who care about what they eat and drink and the brands they support,” said Smith, who spent almost two years bringing her vision to life. The first release in the Inspiro Tequila portfolio is the 100% Blue Weber Agave Inspiro Tequila Luna Blanco which is
rested in American oak barrels for a lunar quarter to create a light and fresh, silky smooth yet complex tequila that can be sipped on its own, but also highly versatile for any number of cocktails. Inspiro Tequila is characterized by its distinct sweet notes of vanilla, cooked agave, and caramel, with hints of refreshing citrus and mint, all achieved without the use of any additives. The tequila is packaged in an elegant and sleek custom-created bottle that Smith designed herself to not only stand out behind the bar, but also purposefully easy to hold and pour. The word “Inspiro” is Spanish for “inspire.” Smith credits her mother and grandmother – both strong women in her life – for her drive to succeed. They are her role models and her inspiration, and they instilled in her the belief that she could do anything if she worked hard enough. Smith hopes to now share that confidence with other women too who are following their own passion. That was the vision behind the Inspiro Purple Bicycle Project, established to give back by financially supporting and mentoring other female founders. Inspiro is certified by WBENC, the most widely recognized and respected national certification for women-owned businesses in the US. To which Smith adds, “of course I wanted to create a high-quality, one-of-a-kind tequila, but my goal in launching Inspiro Tequila was also to help make women feel seen and relevant in the spirits industry by having women involved in every step of the process, from creating the taste profiles to getting bottles on the shelf and behind the bar.” BARTENDER.COM | MIXOLOGIST.COM
Discover new ways to connect your beverage program with all aspects of your operation, like food and experience. CASSIE SAKA CORPORATE WINE DIRECTOR, SOMMELIER GIBSONS RESTAURANT GROUP 2022 SHOW SPEAKER
Continuously exciting your customers requires inspiration — and there’s no better place to get your creative wheels turning than the 2022 National Restaurant Association Show. Join us in The Beverage Room to interact with top mixologists, suppliers, ingredients, and products to keep your beverage program on the cutting edge.
REGISTER TODAY www.nationalrestaurantshow.com
MAY 21-24, 2022 McCormick Place | Chicago, IL
feature
THE BLOODY MARY
TURNS 100
T
he Bloody Mary, according to the new “Oxford Companion to Spirits & Cocktails,” is one of the drinks that in the mid-nineteenth century turned vodka from an eastern European spirit into a global one. While there is some debate on when and where the Bloody Mary was first invented, most point to a bartender named Fernand Petiot at Harry’s New York Bar in Paris who is said to have created this now iconic drink 100 years ago. But it was an American entrepreneur who would create the taste so many Bloody Mary drinkers enjoy today. Chicago businessman Richard Krohn loved Bloody Marys, so much in fact that he crafted his own signature Bloody Mary mix recipe, which his wife soon started calling “Zing Zang” because, she said, the mix combined the perfect amount of “zing”
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and “zang.” Made from a blend of seven real vegetable juices and bold seasonings, Krohn’s mix became so popular with his friends and family, he decided to bottle and sell it. From those early days, driving around Chicago in the late 1990s introducing Zing Zang to bars and restaurants, the words “Zing Zang” soon became synonymous with the Bloody Mary, and it wasn’t long before Zing Zang topped the list as the #1-selling Bloody Mary mix in the U.S. Though vodka still reigns as the favorite spirit base for a Bloody Mary, of course it’s not the only way to prepare this cocktail. For a completely different taste experience, try tequila instead (a Bloody Maria), or gin (Gin Mary, or sometimes called a Red Snapper), or bourbon, or rye, or mezcal, or aquavit, or even a nice smokey Scotch. Throw a shot of beef broth in BARTENDER.COM | MIXOLOGIST.COM
E K AT E R I N A M O LC H A N OVA /iSTO C K
The Secret to a Great Bloody Mary? Start with a Great Mixer.
feature
“CERTAIN DRINKS I LIKE TO MAKE FROM SCRATCH, BUT FOR A BLOODY MARY IT’S A LOT EASIER, FASTER, AND A LOT MORE CONSISTENT TO START WITH A MIX” —Lauren Larscheid, Bartender | Double Bogeys, Lutz, FL
there and you have yourself a Bloody Bull. Thanks to mixes like Zing Zang, Mr. & Mrs. T’s, Major Peters, Dimitri’s, Daily’s, and many others, it’s become increasingly easy for people to mix a Bloody Mary at home. And while most of the best Bloody Mary’s are found in restaurants and bars, many of those recipes – some consumers might be surprised to learn – also use a mixer as the base. “Certain drinks I like to make from scratch, but for a Bloody Mary it’s a lot easier, faster, and a lot more consistent to start with a mix,” says Lauren Larscheid, a bartender at Double Bogeys in Lutz, FL, and self-described “huge” Bloody Mary fan. “We use Zing Zang Bloody Mary Mix because it’s very versatile, it allows us to easily add our own twist – like pickle juice for example – to create a flavor all our own for our Bloody’s.” Sean Calip, the General Manager of the Lodge Group in Chicago, agrees. “Efficiency is important, especially on Saturday and Sunday mornings,” he says. The Lodge Group operates eight high-profile bars and restaurants in Chicago, including The Lodge, an institution in that city since 1957, and uses Zing Zang as the base for most of their Bloody Mary’s. “I’ve experimented making my own Bloody Mary mix, but I have yet to find one better than Zing Zang,” Calip says. Recently in Birmingham, AL, bartender Ryan O’Connor created his own signature “Irish Mary” for St. Patrick’s Day, combining Tullamore Dew, Zing Zang Bloody Mary Mix, pub sauce, Colman’s mustard, curry powder, malt vinegar, Scrappy’s Firewater bitters, and a Guinness float. There are still some holdouts though when it comes to using a mixer for Bloody Mary’s. David Horowitz, a longtime bartender in Santa Monica, CA, says historically he hasn’t used a Bloody Mary mix, but he’s been considering re-thinking that. “Honestly, for Bloody Mary’s, I think it really does help to start with a really good mix.” The number one source and authority on bartending, on premise & beyond.
SPRING 2022
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15
®
$30.00
Featured
BARtender SIGNATURE COCKTAIL
Dazed & Chartreused 1 oz. Green Chartreuse 1/2 oz. creme de cacao 1 muddled tarragon sprig 1/2 oz. fresh lime juice 11/2 oz. fresh pineapple juice ➜ Shake and double strain into Collins’s glass with crushed ice. Garnish with fresh tarragon sprig.
SEAN STRUSS
NEW YORK, NY
S
on of an Italian wine importer, Sean grew up sipping big reds in the back rooms of Italian restaurants in the “tight” towns of Essex County New Jersey. Not long after, his love of history led him to appreciate vintners and distillers from all over the globe. He spent years behind the bars of downtown hot spots such as SoHo’s “Little Ways”. Running beverage programs from the juggernauts of Tao group to small fine dining operations such as Gem. Currently, Sean serves as the Beverage Director of Serafina in the Sky, the newly opened supper club in New York City’s Times Square neighborhood
as well as their speakeasy counterpart UnPublished. UnPublished and Serafina in the Sky will offer the same menu including customer favorites as well as new items such as the Pinsa Roman-Style Pizza, Burrata and Caviar, and seasonal chef curated dishes. Serafina in the Sky will be open 5pm-10pm, Tuesday-Thursday, and 5pm-11pm, Friday and Saturday, guests can make reservations via OpenTable or through their website. UnPublished will be open from 6pm2am, Tuesday-Sunday, and getting a reservation will be a bit more difficult. Guests must obtain a ghost number in order to gain access.
The number one source and authority on bartending, on premise & beyond.
SPRING 2022
BARTENDER® Magazine
17
Featured
Int'l Bartender
CHRIS DENNIS
LONDON , ENGL AND
C
hris has worked across many aspects of the drinks industry over the last 18 years. As a bartender, Chris began his career working in large, late night venues across London and since then, has worked in venues such as Callooh Callay, the Zetter Townhouse, NOLA and Bitters & Love in Singapore. As a General Manager, Chris ran the famous rum bar Trailer Happiness in Notting Hill along with Wax Jambu in North London. He opened his first venue, Sovereign Loss in Brixton, 2014. A few years later, on the back of its success he was one of the founders, designers and project managers of Disrepute in London’s Soho.
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Chris is currently partner and beverage director at Heads + Tails in West London and UK Brand Ambassador for the Rum and Whiskies collection at Campari.
SIGNATURE COCKTAIL
Twist of Fate 50 ml Wild Turkey 101 10 ml cinnamon syrup 3 dashes JT decanter bitters 1 dash Pimento dram Stir/Rocks/Orange twist
BARTENDER.COM | MIXOLOGIST.COM
Featured
RTD
RANCH RIDER RTDs, CONCEIVED IN THE BACK OF A TRUCK IN TEXAS
W
ithout a doubt, the breakout star of the recent slate of popular readyto-drink canned cocktails is the Texas-born “Ranch Water,” a refreshing (and yet so simple) combination of tequila, sparkling water, and lime. One of the first companies to can a Ranch Water RTD cocktail was Austinbased Ranch Rider Spirits Co., founded by two grad school friends, Quintin Cantu and Brian Murphy, in 2019. The duo started first by operating a food truck near the University of Texas campus, and soon began offering handmade cocktails on the truck’s menu. Those drinks proved so popular and successful that they eventually decided to focus solely on that – and so was born what’s now become the fastest moving RTD brand in the U.S. last year, according to Nielsen. In addition to the Ranch Water (a “Texas Legend,” as they call it, made with reposado tequila, sparkling water, and real lime), the company also offers
a Tequila Paloma (made with reposado tequila, sparkling water, sea salt, real grapefruit, lime, and orange); The Chilton (made with vodka, sparkling water, sea salt, and real lemon); and The Buck (combining vodka, sparkling water, real ginger, and real lime.) A new 129-calorie Margarita RTD is launching this spring, made with reposado tequila, freshsqueezed lime and orange. Each of the Ranch Rider RTDs are made from real ingredients (no sweeteners or preservatives), and are gluten free, and 5.99% ABV. The tequila in the Ranch Water and Paloma (and soon-tolaunch Margarita) is sourced from Jalisco, Mexico, and the vodka in the Chilton
The number one source and authority on bartending, on premise & beyond.
and Buck is six-times distilled in Texas. “Our mission is to disrupt the readyto-drink alcohol category with a badass brand that is emblematic of the Southwest,” commented Murphy when the brand first launched. “Our recipes all have roots in Texas or Mexico. We support producers and wildlife initiatives in the region. We source our tequila from Mexico and our citrus from the valley right between Texas and Mexico. We felt that the majority of the beer alternative brands on the market spoke primarily to coastal elites: soirees in the Hamptons or house parties in San Francisco. We started a food truck in Austin, Texas. That is not us.” Ranch Rider is proudly an employee-owned and operated company (every employee owns equity in the brand), and their products are now distributed at bars, restaurants, and retail stores across the U.S., and also available for purchase online. SPRING 2022
BARTENDER® Magazine
19
Shooters
Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift.
CANNABIS-INFUSED WATERMELON SHOOTER 5 oz. Watermelon Puree 2½ oz. Apple Cider Vinegar 1 tbls. Honey add Pumpkin Pie Spice Cannabis Alcohol Tincture
FOURTH OF JULY SHOT 1/2 oz. Tito's Vodka 1/2 oz. Grenadine 1/2 oz. Blue curaçao liqueur
NINJA TURTLE 2 oz. Midori Melon Liqueur 2 oz. Coconut Rum 2 oz. Pineapple Juice add colored sugar to rim
WHISKEY CHOCOLATE CAKE 2 oz. Hatozaki Japanese Whiskey 5 oz. Chocolate milk ½ oz. Mozart Chocolate Liqueur ½ oz. Irish Cream Rim with chocolate sprinkles
JAM DONUT ¹⁄₃ oz. Chambord ²⁄₃ oz. Bailey’s Irish Cream ➜ Line rim of shot glass with simple syrup. Rim edges with red sugar. Add Chambord and layer Bailey’s on top.
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M FRO E TH OK BO
Required Items:
rm Wrapper! ”
1x Straw With Paper Wrapper 1x Glass of Soda or Water
Set-Up:
Slide the p ape the straw b r wrapper down unching it up at the bottom of the straw.
www.SideshowPete.com
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5
COOKINGopez with
Coco L
Coconut Shrimp with Cilantro Rice ¾ cup Coco Lopez® Coconut Water ¾ cup basmati or other long-grain rice 1/2 cup shredded carrots 2 tablespoons finely chopped red onion or scallions 1 lb. large shrimp, peeled & deveined 1 large egg 1 cup sweetened shredded coconut 3/4 cup panko breadcrumbs 2 tablespoons fresh cilantro 1 tablespoon vanilla 4 tablespoon milk Zest of 1 lime, plus wedges for serving
1
Preheat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from the heat; add the carrots, red onion, ¼ teaspoon salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine. Discard the lime zest.
Chocolate Coconut Pound Cake
2
½ cup Coco Lopez® Cream of Coconut ¼ cup unsalted butter, room temperature, plus more 1½ cups all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon kosher salt ¾ teaspoon baking powder 1½ cups sugar, plus 1 tablespoon for topping
3
1
Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere; transfer to the prepared rack. Bake until the shrimp are cooked through, about 10 minutes. Turn on the broiler. Broil the shrimp until golden brown, 1 to 2 minutes. Add the cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges. –Courtesy of Food Network Kitchen
Preheat oven to 325°F. Butter an 8½"x4½" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
2
Using an electric mixer on medium-high speed, beat cream of coconut, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.
3
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.
4
Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.
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It's naturally Good!
For everything coconut: ➼ Cream of Coconut ➼ Coconut Water ➼ Coconut Milk Coco Lopez, Inc. | Miramar, Florida | (854) 450-3100 | cocolopez.com
Libary
24
Burp The Other Wine Book
Claridge's The Cocktail Book
Cocktail Chemistry
By Bas Korpel and Jur Baart Available at Amazon.com $35.00
By Mitchell Beazley Available at Amazon.com $29.99
By Nick Fisher Available at Amazon.com $25.99
➨ There is a story behind every bottle of wine. As a winemaker, you can make a statement with your label. It is the showcase of your company. And more importantly, it can persuade consumers to buy your product. The label should be in line with the wine you can expect in your glass. This is why Jur Baart and Bas Korpel decided to write Burp, because they strongly believe that a wine tastes better when you know the story behind it. In the book, 40 wines are presented, each with a distinct label and a matching story. The selection of wines does not focus on the vinification technique but on the labels of the bottles. What is striking, however, is the exceptionally high proportion of natural wines. It seems this group of winemakers (in some cases new to the profession) is paying more attention to how their products are presented to their customers. Yet Burp also includes a number of all-time classics that should not be missed – essential not only in this book, but also in your wine cellar. Well-known producers included in the book: Château Mouton Rothschild, Pol Roger, Marqués de Riscal.
➨ Claridge’s, London’s legendary hotel, has been the celebrated setting for drinks since 1856. Now, the iconic hotel presents its first cocktail book: Claridge’s: The Cocktail Book. Spanning over 150 years of classics, off-menu delights and new favorites, Claridge’s: The Cocktail Book offers over 400 recipes, from icons such as the Martini, the Brandy Crusta and the White Lady to newer classics including The Flapper – the signature crème de cassis-spiked Champagne cocktail created for the 1998 unveiling of the Claridge’s Bar – and the Saint Remy. There are also tips and tricks on everything one needs to know about the art of cocktail making, from creating the perfect home bar to equipment, glassware and ingredients, plus “Claridge’s Cocktails by the Numbers” (nearly 54,000 cocktails crafted each year and 36,000 glasses of champagne served). Edited by Director of Mixology Nathan McCarley-O’Neill and Director of Bars Denis Broci, each recipe in the book has been meticulously tried and tested to ensure that every drink can be perfectly mixed at home. “Claridge’s is firmly of the opinion that Cocktail Hour is any hour you please.”
➨ Nick Fisher, host of the beloved YouTube channel Cocktail Chemistry, brings his expertise, passion, and expansive knowledge of spirits and technique to his debut cocktail book, Cocktail Chemistry. An indispensable guide to creating the perfect cocktail, stocking an at home bar, challenging and easy techniques, and essential tools, Nick Fisher guides the reader effortlessly through essential cocktail recipes. Cocktail Chemistry also teaches techniques to increase your finesse when mixing, like how to make perfectly clear ice and how to flame a citrus peel. Cocktail Chemistry offers the essential knowledge, techniques, and flair for creating perfectly mixed drinks at home, while making the process entertaining and accessible. Thanks to Nick Fisher, you’ll have the resources to make a perfect cocktail that could impress anyone – real or fictional.
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Featured
Beer
JACK’S ABBY SAYS “DRINK LAGER”
J
ack’s Abby Craft Lagers was founded in 2011 by three brothers, Jack, Eric, and Sam Hendler, brewing world class lager using traditional German standards and American innovation. The distillery in downtown Framingham, MA, features state-of-the-art brewing equipment including a canning line and over 1,000 wood barrels aging over 80,000 gallons of beer at any given time. According to the brewery, over 200 years ago in Bavaria, lagers were stored in large casks in cool caves high in the Alps. Lagers ferment at low temperatures for a longer time - while ales normally ferment for two weeks, lager fermentation takes upwards of 4-6 weeks. This is known as ‘lagering.’ The result of this process creates a smoother, crisper, more balanced beer. After honing this technique, lagers were brought to the forefront of Bavarian beer culture, surpassing the common ale and becoming the leading beer of choice in the
region, soon dominating all of Europe. Jack Hendler admired the beer culture in Germany after traveling through the country and experiencing different beer gardens. He then decided to switch careers and dove headfirst into the beer industry, taking jobs at local breweries and ultimately earning a degree from Doemen’s in Munich. After gaining the necessary experience, he decided to open Jack’s Abby in 2011 – the name is dedicated to his wife and the beer styles are dedicated to that first trip where he fell in love with German beer. The core lineup of Jack’s Abby lagers includes the House Lager landbier (a sweet and golden pale bier – the house specialty and the brewery’s top-seller); Hoponius Union hoppy lager (India style IPA); Blood Orange Wheat radler (fruit-forward German-style radler); Post Shift pilsner (bright, crisp, and refreshing everyday pilsner); Shipping Out of Boston amber lager (malty sweet
The number one source and authority on bartending, on premise & beyond.
and lightly hoppy amber lager that celebrates the rich and storied manufacturing history of New England); and the Smoke & Dagger black lager (brewed with traditional old-world ingredients and cutting edge lagering techniques). Jack’s Abby also brews a number of creative seasonal beers, kellerbiers, dark lagers, and other inventive specialty beers. The Jack’s Abby Beer Hall & Kitchen in Framingham features a 5,000 square foot tasting room, restaurant, and private event space, with 24 taplines including a selection of brewery-only special releases. Jack’s Abby beers are available in bars, restaurants, and retail outlets throughout New England, New York and New Jersey.
For further information, visit jacksabby.com
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SHOP BARTENDER.COM
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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.
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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
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Exclusive offer ONLY from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman SAILING (17.5"x22.125") personally signed poster $250
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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 2022
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
“The Job posting autocorrected to Beartender, and suddenly I was the only qualified candidate.” —Phil Ardaugh, Joliet, IL
RUNNERS UP “Of Course I went to Beartender School.” —Richard Marcil Michigan
“So I said to the health inspector, Bear-feet? What's wrong with bear-feet.” —Bob Roach Grimsby, Ontario Canada
“Here's a little boost for your high-bernation.” —Carol Lasky, Cahoots Boston, MA
“Here at The Den, we add a Hint of Honey to the Hops. Makes you feel warm and fuzzy” —Veronica Marcum Myrtle Beach, SC
“Honey bourbon, please. Extra honey. Uhhh, actually save the bourbon. But extra, extra, extra honey!” —Daniel Helming Whitemarsh, PA ...and the several we received:
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Thank you to all who entered. Try this issue’s contest!
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