BARTENDER Magazine Summer 2023

JOHN SHYLOSKI

CONTENTS CONTENTS

MAGAZINE

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COVER PHOTO BY JOHN SHYLOSKI

If you’ve visited us at Bartender.com recently, you might have noticed we’ve completed a few home improvements. In addition to a refreshed new logo, we’ve made the site easier to navigate, whether on a desktop or mobile device, and easier to click through to find past issues of this magazine and our annual calendar, as well as creative recipes, industry news, bartender and bar profiles, and an online store.

Our website, our magazine, our foundation, and everything we do, it’s all part of our commitment to you, our dear friends and colleagues in the bartending and hospitality community, to be a trusted resource and place of support to help you do your job. We’re especially focused on the next generation of bartenders and what our industry can offer. BARTENDER Magazine and Bartender.com was proudly founded by a bartender, and you have our steadfast guarantee that today and into the future, we’ll always stick to our roots and always be in your corner. This magazine is by bartenders, for bartenders. And with that, welcome to our Summer 2023 edition of BARTENDER Magazine! In this issue, we feature New York’s hot new bar and restaurant from Ignacio “Nacho” Jimenez, SUPERBUENO at 1st and 1st in the East Village (Page 8). And because it’s Summertime, of course we’re also including favorite frozen drinks (Page 10)! We also introduce you to The Original Pickle Shot, one of the fastest-growing shot brands in the country (Page 14); and to Quintaliza Tequila, a quite innovative new reposado aged in barrels conditioned with coffee (Page 16). And as always, in every issue, we bring you creative new recipes, bartender profiles, and a hearty dose of fun! Enjoy your summer and thank you for reading.

Ray & Jackie Foley

Cocktails Creative Creative

La Piñata

11/2 oz. Broken Shed Vodka

1/2 oz. ancho chile liqueur

1/2 oz. pineapple juice

1/2 oz. fresh lime juice

1/2 oz. simple syrup

Garnish: pineapple fronds

➜ Short shake all the ingredients with 3 ice cubes, then strain into a highball glass filled with crushed ice. Garnish with pineapple fronds and serve with an environmentally-friendly straw.

—Brokenshed.com

TEXAS T&T

11/2 oz. Tanqueray Sevilla Orange

1 Clementine Mandarin Orange Wedge (squeezed)

¹⁄³ oz. Sage-Infused Simple Syrup

1 dash Wild Hibiscus Syrup

1 dash Orange Bitters

3 oz. Tonic Water

Contessa Martini cocktail

2 oz. Bombay Sapphire Gin

1 oz. Blue Curaçao

1 oz. Italicus Liqueur

1 oz. Dry Martini & Rossi Vermouth

➜ Add all ingredients to a shaker and add ice. Shake until chilled and strain into a Martini Glass. Add the olive and stir. Garnish with an orange twist and serve.

—Maria Herrington

Hattiesburg, MS

➜ Muddle orange wedges with sageinfused simple syrup. Add a dash of orange bitters. Add Tanqueray Sevilla Orange. Add a splash of tonic. Pour over ice into highball glass, then garnish with an orange wheel and a sprig of sage.

—Tanqueray.com

MAYENDA ELEVATED MARGARITA

11/2 oz. Mayenda Blanco

Tequila

3/4 oz. Agave Syrup

3/4 oz. Lime Juice

Hibiscus Powder Dusted Glass

➜ Fill a shaker with ice, add all ingredients together and shake. Strain into a shallow coupe glass.

—@MayendaTequila

Cocktails

Adobada Bam Bam

11/2 oz. Grilled pineapple skin infused Ilegal Mezcal

1 oz. pineapple juice

3/4 oz. Adobada falernum/rum mixture

1/2 oz. lemon juice

4 dashes pineapple vinegar

Pinch of salt

➜ Add all ingredients to a blender with ice, blend until smooth. Serve in a dessert coupe. Garnish with pineapple salt rim and dehydrated pineapple

—Igancio ‘Nacho’ Jimenez, Owner SUPERBUENO, New York, NY

Churro On Ice

Fig and vanilla house infused Espolon Reposado Tequila

Licor 43

Lime

Agave

Knight of Pythias

Fernet-Branca

Grey Goose

Nigori Sake

Yuzu

Orange

Lemongrass & Lemon Leaf Syrup

Artisanal Carrot Marmalade

—James Slater, Founder The Branca Room, Dallas, TX

Garnished with cinnamon sugar rim & dehydrated lime wheel

— TJ Majeske, Mixologist

Calaca Mama’s Cantina

Anaheim, CA

The Island Espresso

Tito’s Handmade Vodka

Cold brew

Liquid alchemist coconut

Borghetti coffee liqueur

➜ Engulfed in a coconut bubble.

—Richard Blais, Founder Four Flamingos, Key West, FL

BAR Featured Featured Featured

SUPERBUENO

NEW YORK, NY

PHOTOS BY JOHN SHYLOSKI

Greg Boehm and Cocktail Kingdom Hospitality Group have teamed up with acclaimed bartender and hospitality industry powerhouse Ignacio “Nacho” Jimenez to open SUPERBUENO, a high-end Mexican American cocktail bar in New York’s East Village. More than a cocktail bar, SUPERBUENO is a place for shared conviviality and joyful gatherings that pays homage to Mexican culture while distinctly reflecting its home in New York.

Jimenez’s over 20 years of hospitality experience span institutions such as The Daily, Saxon & Parole and, most recently, the award-winning Ghost Donkey. His journey has brought him to this momentous occasion of being a firsttime bar owner. Originally from Leon, Guanajuato, Mexico, Jimenez developed SUPERBUENO as a way to honor his Mexican heritage through the lens of his evolution in New York.

“I’m proud to be able to own a bar that reflects my Mexican ancestry, my life in New York, my culinary approach to cocktails, and my innate ability to create a welcoming vibe. New York has never been more ready for a bar like SUPERBUENO” Says Co-Owner Jimenez.

Jimenez approaches cocktails much like a chef approaches food, focusing on quality ingredients and culinary techniques to create well-balanced drinks, hitting an array of tastes for any palate. SUPERBUENO’s cocktails push the boundaries and expectations of what Mexican cocktail culture can be by highlighting noteworthy Mexican

Ignacio “Nacho” Jimenez

ingredients and dishes through creative creations. The carefully crafted menu features 10 cocktails alongside nonalcoholic serves and a selection of Mexican beers and wines.

Cocktail highlights include the Nogada Fizz, a refreshing, ripe and smokey play on Mexico’s iconic chiles en nogada, with poblano pepper infused gin, luxardo, green apple, lemon, egg white and soda; the Adobada Bam Bam slushy offers a smoky and salty frozen drink with pineapple skin infused mezcal, adobada spices, falernum, smoked pineapple, lemon and pineapple shrub. The large format Tepache Para 4, is SUPERBUENO’s take on the fermented drink with tequila, shochu, fermented cucumber, yuzu, chili and soda, making it a bright and refreshing drink for groups

SIGNATURE COCKTAIL Green Mango Martini

Created by: Nacho Jimenez

21/2 oz. Green Mango Infused Patrón Silver

1/2 oz. Tosba Mango eau de vie

3/4 oz. Sauternes

1/4 oz. Honey Syrup

2 Dashes of Saline

PATRON MANGO INFUSION:

1 L Patron Silver

350 g of Small Peeled green mango.

Infuse overnight. Strain and bottle.

to celebrate a special occasion or any day of the week ending in y.

Rounding-out the full SUPERBUENO experience, Cocktail Kingdom’s Chef Cyed Adraincem, who also oversees the menus at Katana Kitten and Mace, worked closely with Jimenez to develop a shareable menu of traditional Mexican street foods with a New York perspective. Guests may enjoy Quesadilla Bombas, an updated version of the traditional quesadilla as a deep-fried tortilla with cheese and rajas or chicharron, salsa de serrano, and escabeche; and Nacho’s Nachos, reminiscent of Jimenez’s childhood family and neighborhood gatherings, with mole negro, avocado, carnitas mushroom, poblano, picked jalapeño, red onion, cilantro, crema and Mexican cheese blend.

“I’m proud to be able to own a bar that reflects my Mexican ancestry, my life in New York, my culinary approach to cocktails, and my innate ability to create a welcoming vibe. New York has never been more ready for a bar like SUPERBUENO”

— Ignacio “Nacho” Jimenez

and The Summertime Summertime Summertime blendin' is easy

Tips and tricks to make the best frozen drinks.

It is no secret that frozen drinks are trending and summer is the perfect time for them to be popping up on menus around the country. We sat down with our friends at Campari to chat with them about the fundamentals of frozen drinks! Special thanks to Eddie Hansel and the Campari Academy for their help and amazing guide on the next page! Adding frozen drinks to a cocktail menu is an excellent way to add value for customers. There are multiple ways to create frozen drinks, but each method follows the same rule. Maintain a proper balance of sugar, alcohol, and water.

Alcohol has a lower freezing point than water, and so does sugar once it has been dissolved into a liquid. In order to create the best texture for a frozen cocktail, the drink should have 13 Brix. Brix is a measurement of 1 g of sugar per 100 g of liquid. The brix of a drink can be found by using a refractometer, a tool specifically designed for finding the Brix of a liquid solution. Alcohol levels in a frozen cocktail can vary from 0-14% ABV. When the alcohol level becomes too high in a cocktail, it will not properly freeze.

What is the best way to implement a frozen program? That is specific to each business. Is it a restaurant? Does it have an outdoor space? Is it for “to go” drinks? How much volume is the business doing? All of these factors will determine what is the best way to move forward. Test and work on your recipes to figure out what works best for you and your clientele! Here are a few cocktails that are are sure to be a hit this summer!

FROZEN ESPRESSO MARTINI

11/2 oz. SKYY Vodka

3/4 oz. Frangelico

3/4 oz. Simple Syrup

3 oz. Cold Brew Coffee Ground Swirl

➜ Combine all ingredients in batch size to match volume for machine in use. Serve in a double rocks glass, garnish with coffee ground swirl.

FROZEN MELON SMASH

1 oz. Haku Vodka

1 oz. Midori

1/2 oz. fresh lemon juice

1/2 oz. simple syrup

Serve with maraschino cherries on skewer and/or edible flower

➜ Pour ingredients into a glass with one large ice cube.Stir gently. Garnish with orange peel.

—Tristen Epps, Executive Chef Ocean Social, Miami Beach, FL

HORCHATA SLUSHIE

Don Julio Blanco

Rice

Pandan

TRIPLE DOG FROZEN STRAWBERRY MINT JULEP

21/2 oz. Triple Dog Irish Whiskey

11/4 oz. Monin® Strawberry Syrup

1 cup of ice

➜ Blend the above. Garnish with fresh mint bouquet (don’t forget to slap it!) and strawberry.

FROZEN SPIKED LIMONANA

4 oz. Freshly Squeezed Lime Juice + Sugar (to taste)

6 oz. Ice (1/2 scoop ice)

3-4 oz. Prosecco

Pinch of mint

➜ Blend lemon mix, mint and ice in blender for 15-20 seconds Serve in a rocks glass. Top with prosecco. Garnish with mint

—Abbalé Televivian Kitchen

MIAMI VICE

1 oz. Wray & Nephew

1 oz. Appleton Estate

8 Year Old Reserve

1 oz. Coconut Cream, unsweetened

11/4 oz. Pineapple juice

3/4 oz. Simple Syrup (1:1, sugar:water)

1 dash Angostura

Bitters

4 Strawberries, sliced

➜ In a blender, add Wray & Nephew, Strawberries, 1/4 parts Simple Syrup, and blend with 1 cup of crushed ice. Transfer to a non-reactive container, and store in the freezer. Wash blender thoroughly. Add 1 part Appleton Estate 8 Year Old Reserve, coconut cream, pineapple juice, remaining simple syrup, and bitters to the blender and blend with 1 cup of crushed ice. Layer the drink in a hurricane glass and serve with a slice of pineapple or a slice of fresh strawberry.

Recommended Sweetness: 13-15 brix.

The number one source and authority on bartending, on premise & beyond.

ZING ZANG GOES ‘BLAZING’

Buzz Brand Brand

New Bloody Mary Mix and Pre-Made Cocktails

Feature the Popular Taste of Zing Zang Bloody Mary Mix, Only Hotter.

Zing Zang, the top-selling bloody mary brand in the U.S., has just introduced the first new bloody mary mix line extension in the company’s 25-year history, Zing Zang Blazing Bloody Mary Mix, a hotter and spicier version of their popular bloody mary mix and canned cocktail. They have also launched a new 1.75L ready-toserve bloody mary cocktail (a first in

the bloody mary category) in both the original and new spicier Blazing flavor.

“Our research shows that up to 70% of Bloody Mary consumers add hot sauce to their bloody marys, which isn’t surprising, as spicy food and beverage continues to explode in popularity across the country,” says E.G. Fishburne, Zing Zang’s VP of Marketing. “Those insights led us to create Zing Zang Blazing, a

delicious, hotter and spicier version of our mix and RTD that combines the same bold taste of the classic award-winning Zing Zang Bloody Mary Mix with extra heat. With Zing Zang Blazing, people who like it hot no longer need to add additional hot sauce to get the heat they want in their bloody mary.”

Zing Zang Bloody Mary mixes are made from a proprietary blend of seven real vegetable juices and a complex array of bold spices and seasonings. Both Zing Zang Bloody Mary RTDs and RTSs –classic and Blazing – are made with the respective Zing Zang Bloody Mary mixes and premium six-times distilled vodka for a perfectly crafted bartender-quality ready-to-drink cocktail.

Zing Zang Blazing Bloody Mary bottles and cans are adorned with attention-grabbing red and orange fire graphics to convey the product’s intense spicy heat.

“We are very proud of our bold and innovative mixes, and we love that we help bartenders make fast, consistent high quality bloody marys,” adds Brent Albertson, Zing Zang’s CEO. “And now with the extra spicy trends revving up across all consumer products, the timing for Zing Zang Blazing is perfect.”

In addition to the bloody mary, Zing Zang also offers a range of different mixers for margaritas, piña coladas, daiquiris, and sours.

“We are very proud of our bold and innovative mixes, and we love that we help bartenders make fast, consistent high quality bloody marys.”

—Brent Albertson

Zing Zang CEO

Product Featured Featured

GET YOUR HAND OUT OF THAT PICKLE JAR!

crafted ready-to-pour vodka with an opaque light green color and delicious dill pickle taste.

In the short time since the brand was introduced, The Original Pickle Shot has already reached cult status, reaching over 20 million views across social media and pickle groups last year alone. Available in over 9,000 on- and off-premise accounts in the U.S. The brand is also a lead sponsor of “The Big Dill,” the world’s largest pickle party (with over 10,000 attendees converging on downtown Baltimore annually in September.)

By some estimates, Americans eat more than 20 billion pickles a year. That’s a lot of dill. And so it should come as no surprise that the pickle shot – that perfectly sour, salty, and delicious combination of ice cold vodka and pickle juice – is one of the fastest-growing called shots at the bar.

“Bartenders love something different, especially when it’s fun, ready to pour, and tastes great,” says John King, Co-Founder and President of The Original Pickle Shot®, the country’s leading pickle brine-infused vodka.

His brand, which launched five years ago and will be in 30 states by the end of 2023, was created from the recipe of the famous pickle shot from Pickles Pub in Ocean City, MD (where over 115,000 of these legendary shooters are served each

year.) The Original Pickle Shot mixes 30-proof five-times distilled Iowa corn vodka with a proprietary pickle brine recipe, and is available in original and spicy flavors in both 750ml and 50ml bottles (because little pickles need love too, King reminds us) and soon to be 375ml. The Original Pickle Shot isn’t a pickle back or a chaser, it’s a carefully

In addition to the popularity of pickles and pickled foods, King says his product truly checks all the boxes that bartenders and consumers are looking for when it comes to fun and flavorful shot choices. The Original Pickle Shot is low-ABV, under 40 calories per shot, sugar free, gluten free, non-GMO, and all-natural color with no artificial flavoring – and most importantly, it tastes great. It’s also a time saver (and more sanitary) for bartenders who don’t have to constantly go to the left-over pickle jar when making pickle shots and pickle cocktails. And at a retail price of $15.99 to 17.99, The Original Pickle Shot is a high-margin money maker for on-premise accounts.

“Let’s be honest, Bartenders really don’t have a lot of options for fresh and great tasting, chilled and ready to pour shots – that’s what we offer with The Original Pickle Shot,” adds King, himself a former bartender. “Not to mention, it’s also delicious in any number of cocktails, from margaritas to bloody mary’s to martini’s.”

‘The Original Pickle Shot’ Delivers the Perfect Pickle Shot.

“Bartenders love something different, especially when it’s fun, ready to pour, and tastes great.”

—John King

Co-Founder and President, The Original Pickle Shot

Latest in Tequila Innovation, ‘Coffee-

Aged’

There’s no question that tequila is one of the fastest-growing spirits categories in the U.S.

According to IWSR Drinks Market Analysis, tequila is expected to overtake vodka this year to become the top-selling spirit in the country (by value).

So with so much tequila lining the back bar, and with new brands launching practically every day, how do you distinguish one brand from another? It’s not enough just to have a high-quality, great-tasting product in an attractive bottle, smart tequila producers are increasingly looking for new ways to innovate in the category and create something truly different.

That’s exactly what the founders of Quintaliza Tequila did. Their new ultra-premium 100% agave reposado tequila is the world’s first and only ‘coffee-aged’ tequila, meaning that it’s finished in oak barrels that previously held artisan-roasted organic coffee (from sustainably sourced beans harvested in Chiapas, Mexico).

“We began with a simple, but bold, dream to bring great tequila and great coffee together. The idea was not only to create something very new and different in the tequila category, but also to do it in a way that tastes great naturally without the use of any additives,” says Mike Winters, founder and CEO of Quintaliza Tequila. “Bartenders in particular are driving the call for additive-free tequila but

struggle to find enough examples to fill a bar menu.”

Quintaliza’s patented process allows them to achieve a distinctive bold taste and aroma naturally from the barrels, while still honoring and not overpowering the agave at the heart of the spirit.

“We don’t soak coffee beans or do any infusing, mixing, or blending of any kind. Quintaliza Tequila never touches one drop of liquid coffee,” says Winters. “It took us two years of experimentation and product development to get it right, but that’s what it takes to create something that’s never been done before.”

Quintaliza Reposado Tequila is packaged in a sophisticated and eye-catching custom-designed opaque black bottle that’s easy to hold and pour.

A QUINTALIZA “COYOTE NEGRONI,” CREATED BY ALLI TORRES AT FREEHOLD

MIAMI:

11/2 oz. Quintaliza Reposado

1 oz. Cocci Rosa Americano

1 oz. Vermouth Bianco

Grapefruit wedge

Lemon zest

➜ Pour all ingredients into a mixing glass with ice. Stir with a bar spoon for 20-30 seconds. Fine strain into a rocks glass with a big ice cube. Lemon zest and grapefruit wedge to garnish.

JASON LAM

BARtender Featured Featured

SIGNATURE COCKTAIL

Thai Chili Vesper

RECIPE: Don Julio 70, Lillet Blanc, Sombra Mezcal Blanco, Grapefruit and Vanilla Liqueurs, Vanilla Thai Chili Syrup, Pickled Thai Chili Pepper

Jason Lam, the Head Bartender at Zuma in Boston, recently won the 2023 Boston Bartender Battle, competing against contestants from top restaurants throughout the city. His winning cocktail, the Thai Chili Vesper made with tequila and mezcal (see recipe below), was inspired by his personal drinking experiences at home, as well as witnessing the evolution of Boston cocktail trends.

“I was never a huge fan of tequila or mezcal, and I rarely made a tequila cocktail that wasn’t a margarita,” Lam says. “But as tequila grew in popularity, and I grew as a bartender, I fully embraced the change and constantly looked for ways to innovate a spirit that was so attached to shots and margaritas.”

Playing off of the spicy margarita trend, Lam’s idea for the Thai Chili Vesper was to create a spicy martini, with an Asian twist. Having worked in several Asian-themed restaurants, he noticed that Asian inspired cocktails tend to lean more Japanese, so being Vietnamese, he wanted to incorporate some Southeast Asian elements.

“The moment came to me when I saw some Thai chili peppers growing in my mother’s garden and I picked a bundle to experiment, resulting in a pretty spicy week for me. I felt like the chilies played perfectly with the cocktail and given that Boston has such a huge number of Thai and Vietnamese restaurants, the flavor would be familiar to Bostonians. The added touch of vanilla helps round out the spice,” he says.

ZUMA, BOSTON, MA

Wine Featured Featured

MARSANNE ROUSSANNE

COWHORN GARDEN & VINEYARD

Cowhorn Vineyard & Garden is a 117-acre, Demeter-certified Biodynamic and woman-owned vineyard and farm producing quality wines and growing grapes and other crops through uniquely sustainable and holistic methods. Founded in 2005 and purchased by Co-owner Mini Byers in April 2021, the progressive farm is nestled in the fertile Applegate Valley of southern Oregon, which boasts well-draining soil, lush vegetation and stunning views. Just a few miles north of California, the property is home to a vineyard, garden and a beautifully-designed, LEED-certified tasting room, which was awarded a Living Building Certification.

Originally planted and designed by the renowned biodynamic agriculture expert Alan York in 2005, the sustainability-forward vineyard demonstrates a conscious effort to harness the natural richness and diversity accompanying the land. Winemaker Vince Vidrine’s passion for creating authentic expressions of the grapes aligns seamlessly

with Cowhorn’s mission of growing Biodynamic wines through minimal intervention. This inspired approach to agriculture and emphasis on biodiversity yields a beautiful selection of wines including red, white, rosé and orange wine blends that are full of dimension and flavor. Cowhorn’s Rhone Style wines are made with 100% estate fruit from 25 planted acres, receiving more than 100 90+ scores over the years. Beyond the wine, Cowhorn offers a culinary program that’s integral to the vineyard and immersive experiences for wine enthusiasts. The tasting room is open by appointment Wednesday through Sunday from 11am until 5pm.

The growing season of 2021 was warm and dry, with extreme temperature drops at night, allowing our Marsanne and Roussanne to maintain incredible acidity while developing beautiful, crisp aromatics. To capture the full expression, the grapes were picked at different ripeness levels over several weeks. This refreshing but nuanced wine is a much more acidic and lively representation of a Marsanne Roussanne. The earlier pick brought more minerality and energy, while the later pick provided a rich texture and ripe fruit notes. Distinct aromas of lemon zest, jasmine and wildflower honey are on the nose, with subtler tones of green pear, sweet lime and saline minerality on the palate. The broad textural fruit sweetness in the front of the mouth tapers beautifly to a long and energetic finish.

APPELLATION:

Applegate Valley, Oregon

VARIETAL COMPOSITION:

56% Marsanne 44% Roussanne

HARVEST DATE:

Marsanne 9/17 and 9/21

Roussanne 9/24 and 9/30

PRODUCTION: 420 Cases

VINEYARD SOURCE: Blocks 6 & C, Estate Grown

CELLAR TREATMENT:

Native yeasts, minimal sulfur

MALOLACTIC FERM: Yes

DATE BOTTLED: 3/22/2022

ALCOHOL: 10.7%

Shooters Shooters

and if you’re selected, we’ll send you a special gift.

Send BARTENDER ® your shooter to

Mexican Samurai

Ty Ku

Tequila

VOODOO

Layer

Bottom: Tia Maria

Middle: Rum cream

Top: Overproof rum

Raspberry

Gimlet

Vodka

Lime juice

Chambord/Black raspberry liqueur

STOPLIGHT

3 glasses: vodka with dash of

cranberry juice

orange juice

melon liqueur

WOLF BITE SHOT

Absinthe

Midori

Splash pineapple

Grenadine

Coconut Watermelon Cooler

1½ oz. Coco Lopez® Coconut Water

1 cup ice

1 cup seedless watermelon

2 oz. Light Rum

1/2 oz. Lime Juice (freshly squeezed)

Add Watermelon Wedges & Lime wheels for garnish

Simply Summer

1 cup Coco Lopez® Coconut Water

2 oz. Tito's Handmade Vodka

1 cup Sparkling Water

1 cup Orange Juice add springs Fresh Mint

1 handful Ice Cubes

Serves two.

CREATING with

Coco-

Jun

1½ oz. Coco Lopez

Coconut Water

11/2 oz. your favorite Gin

3/4 oz. fresh Lime Juice

dash Pressed Ginger Juice

garnish lime wedge

➜ Serve up in a martini glass.

Coconut Margarita

1 oz. Coco Lopez® Cream of Coconut

2 oz. Tequila

1/2 oz. Triple Sec

1/2 oz. Lime juice

Sweetened shredded coconut, for the rim

➜ Blend with ice.

Libary Libary

White Wine: The Comprehensive Guide to the 50 Essential Varieties & Styles

By Mike DeSimons and Jeff Jenssen

Available at Amazon.com

$35.00 hardcover

➨ Discover the delicious world of white wine with profiles of all the must-know varieties from Albariño to Viognier and styles from Bordeaux to Vinho Verde and dive deep into popular favorites, such as Chardonnay, Pinot Grigio, Prosecco, Riesling, Sauvignon Blanc, and Sherry. Peppered with engaging facts and figures, each chapter surveys one grape or blend, featuring all-inclusive at-a-glance information that tells you what to expect in the glass, suggested food pairings, and hundreds of recommended wines, from cheerful bargains to worthy splurges. Detailed essays offer capsule histories of each variety or style, including its origins, favored growing conditions, notable countries and regions that produce it, and typical characteristics. Winemakers and other industry experts share their wisdom alongside gorgeous photography that brings the vineyards, grapes, and bottles vividly to life. Complete with a handy checklist to track the delectable wines that you taste, White Wine is the perfect resource to help you enjoy the best white wines in the world.

Supernatural: The Official Cocktail Book

By James Asmus and Adam Carbonell

Available at Amazon.com

$24.99

➨ Drawing inspiration from the iconic heroes, monsters, and small-town locales of the beloved television series Supernatural, this collection of diabolically delicious cocktails takes readers on a road trip alongside Sam and Dean Winchester. Featuring a collection of hunter-approved libations, this official book from Insight Editions and Warner Bros, Discovery Global Consumer Products include seventy recipes for delicious, handcrafted cocktails and a curated selection of tasteful bar bites to pair with the beverages.

Recipes include:

• Purple Nurple

• Full Moon

• Pale Horse

• And more!

Supernatural: The Official Cocktail Book is an essential addition to every hunter’s bar cart or bookshelf.

Tropical Standard Cocktails Techniques & Reinvented Recipes

By Garret Richards and Ben Schaffer

Available at Amazon.com

$40.00 hardcover

➨ Transforming tropical drinks with powerful techniques from the modernist bar. Weaving together lessons from the craft cocktail revival, history of the tropical canon, and today’s cutting-edge bar techniques, master mixologist Garret Richard and award-winning cocktail writer Ben Schaffer provide a unique handbook for the tropical cocktail’s next wave.

Crucial techniques are clearly detailed, including how to balance syrups, flash blend, handle carbonation, tackle tinctures, cordialize citrus, and power up juice with acid adjusting. Over the course of 84 recipes, vintage cocktails like the Rum Barrel, Mai Tai, and Ray’s Mistake are reimagined just as future classics are revealed, including the Beachcomber Negroni, Winter in L.A., and Field of Mars. These drinks honor founding legends such as Donn Beach, Trader Vic, and Harry Yee as well as modern icons, including Dale DeGroff, Audrey Saunders, Julie Reiner, and Dave Arnold. By equipping both home bartenders and professionals with the skills to forge their own paths to cocktail creativity, this groundbreaking compendium sets a new tropical standard.

CAN’T SEA STRAIGHT

Lion Brewery Co and Seven Clean Seas

Come Together To Save Our Oceans For Plastic Free July.

Lion Brewery Co, a Singapore brewery deeply committed to environmental protection, is thrilled to unveil their latest creation, Can’t Sea Straight, a limited-edition beer developed in collaboration with Seven Clean Seas, an esteemed organisation specialising in ocean plastic waste removal. With every can or pint of Can’t Sea Straight sold, Lion Brewery Co and

Beer Featured Featured

Seven Clean Seas will remove 50g of plastic from our oceans through their dedicated project. That’s equivalent to eliminating five PET water bottles per can or pint. Through sales of this extraordinary beer, Lion Brewery Co aims to clear an impressive 400 to 500 kilograms of plastic waste from the ocean, just in time for Plastic Free July—an inspiring global movement uniting millions worldwide in the pursuit of reducing plastic pollution.

Can’t Sea Straight is described as the perfect aperitif for any time of the day—a delightful and refreshing ale crafted with a masterful blend of unique hops. Lion Brewery Co’s collaboration with Seven Clean Seas aims to raise awareness about the critical state of our oceans and inspire individuals to take action. It all begins with that very first sip.

Will Julius, co-founder of Lion Brewery Co, expresses his enthusiasm for this initiative, stating, “We are thrilled to partner with Seven Clean Seas for this incredible project. Since our inception, Lion Brewery Co has always been committed to protecting the environment.

While our sustainability practices are a work in progress, we constantly strive to improve. This collaboration excites us and complements our current ‘one keg, one tree’ program, where we plant a tree for every keg sold in Singapore.”

At Seven Clean Seas, transparency and accountability are paramount in their efforts to remove plastic from the environment. All projects undergo rigorous third-party certifications, such as Verra and Ocean-Bound Plastic Standards, to ensure accuracy and validity. These organisations verify compliance with best practices, guaranteeing accurate measurement and reporting of plastic removal figures. Once collected from the environment, the plastic undergoes meticulous cleaning and sorting before being transported to its final End-of-Life destination. While some types of plastic (PET, HDPE, and PP) can be recycled, unfortunately, only a minority of the recovered material falls into this category. The majority of the plastic retrieved is of poor quality due to degradation, rendering it unsuitable for recycling. These challenges surrounding plastic circularity highlight the urgent need to reduce our reliance on plastics wherever possible.

Get ready to embark on a unique journey as Can’t Sea Straight launches in Singapore on 1 July 2023, with an exclusive celebration at Lion Brewery Co on 36 Club Street in Singapore. During happy hour, each pint is priced at S$13.20++, and outside of happy hour, it is priced at S$16.50++ at the microbrewery. Additionally, a case of 24 cans can be purchased for S$120++ on Lion Brewery Co’s website.

“...This collaboration excites us and complements our current ‘one keg, one tree’ program, where we plant a tree for every keg sold in Singapore.”

— Will Julius Co-founder of Lion Brewery Co.

SUMMER OF KOVE

Kove RTD craft cocktails debuts new look and fresh flavors.

Kove, a San Diego-based award-winning craft brewery, recently announced the debut of its fresh new look and the addition of three brilliant flavors to its existing line of craft-brewed, canned cocktails. Featuring vivid, attention-grabbing branding and sleek can design, Kove’s latest San Diego-inspired flavors offer an RTD option that is plant-based, gluten-free and low-ABV (5%).

Kove’s bright, botanical, and boozy beverages are fermented from an exclusive tisane blend (botanical infusion) using the highest-quality, organic ingredients. The “Beach Days” variety pack will include Kove’s flagship flavor, Dragon Fruit Margarita, alongside the brand's three new flavors, Party Wave Punch, Beaches & Peaches and Desert Rose Paloma

“Creativity is part of everything we do

at Kove. This summer, we get to share our art and craft with the world. This new era of the brand is a testament to our growth and our commitment to delivering a truly San Diego-inspired beverage experience,” said Alex Montelbano, chief executive officer and founder of Kove.

Kove’s San Diego headquarters features an R&D brewery focused on beverage innovation and flavor development. Koo Miyake, Kove’s head of product, leverages his years of expertise

in the craft beverage industry to create innovative flavor combinations inspired by San Diego’s endless summer.

“Whether you’re poolside, at a backyard barbecue, or catching a gorgeous sunset, we wanted to make sure there was a Kove flavor to accompany all of your favorite moments,” said Miyake. “We think about beverages the same way we think about music, food and art. They should match your environment, boost your mood and most importantly, capture the art of living.”

“Whether you’re poolside, at a backyard barbecue, or catching a gorgeous sunset, we wanted to make sure there was a Kove flavor to accompany all of your favorite moments.”

—Koo Miyake, Head of Product

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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.

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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™

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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.

BEST IRISH DRINKS: $14.95

The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.

Ray Foley is the ultimate authority on bartending. He is the publisher of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.

GIRLS’ NIGHT: $10.95

Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind. Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations.

Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best women's drinks served in professional bars.

X-RATED

DRINKS: $10.95

Take a walk on the wild side with X-Rated Drinkssure to heat up any party, date or night at home. With more than 250 recipes for the adventurous, young and young-at-heart, you’ll have a blast with these sultry concoctions.

Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best X-rated drinks served anywhere. Drinks you can’t resist!

BEER IS THE ANSWER...I DON’T REMEMBER THE QUESTION: $16.99

The best bar jokes you can’ve never remembered! From the publisher of BARTENDER® magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party. Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as: “You’re not drunk if you can lie on the floor without holding on.” “I saw a sign that said “Drink Canada Dry,” so I’ve started.” “Alcohol is a misunderstood vitamin.”

THE VODKA 1000: $19.99

The Ultimate Collection of Vodka Cocktails, Recipes, Facts, and Resources

Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Martini, the Cosmopolitan, and Vodka Lemon-Meringue Layer Cake.

THE TEQUILA 1000: $16.99

The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources

Ray Foley, publisher of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken.

BARTENDING FOR DUMMIES: $19.99

6th Edition

This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 6th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.

RUNNING A BAR FOR DUMMIES:

2nd Edition

$22.99

If you want to BYOB (be your own boss) and fulfill your dream of running your own bar, this hands-on, friendly guide has everything you need to get started. You’ll discover how to obtain a liquor license, manage inventory, plan drink and food menus, meet financial and legal requirements, attract customers, make a profit, and more!

GOD LOVES GOLFERS BEST: $12.99

God Loves Golfers Best is the ultimate collection of golf jokes, quotes, and cartoons sure to tickle the funny bone of any avid duffer. A perfect gift or self-purchase for the golf fan in your life!

SKINNY COCKTAILS: $6.99

More than 250 Tasty Low-Cal Cocktail Options. There’s nothing better than letting loose with friends and a few drinks, but whether you’re planning on kicking back after a hectic day or glamming it up for a night out, the last thing you want to do is obsess about calories.

BOOKS YOU NEED TO READ

THE ULTIMATE LITTLE COCKTAIL BOOK: $15.99

Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.

Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.

THE ULTIMATE LITTLE MARTINI BOOK: $17.99

Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.

Now, you can get your martinis straight from the top—from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you’ll ever need.

WE ACCEPT THE FOLLOWING CARDS: Send check or money order to: BARTENDER® Magazine, P.O. Box 651 , Short Hills, NJ 07078 (Extra shipping fee will be charged for Canadian & foreign customers) www.bartender.com or www.mixologist.com or e-mail barmag2@gmail.com

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Call!LAST

WE NEED YOUR BEST CAPTION!

We’re looking for your funniest caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!

Email to info@bartender.com, see bartender.com /mixologist.com or mail to:

BARTENDER® Magazine

P.O. Box 651 Short Hills, NJ 07078

Please include your email

The next issue of BARTENDER®:

FALL/WINTER 2023

Mixologist: Bourbon, Whiskey & Rye BARTENDER “Hall of Fame”® Cocktails through the decades Holiday on Ice Bar Snacks / Pairings

Do you have an inventive and resourceful idea to share with BARTENDER® readers?

Send to info@bartender.com

The winner will be announced in the next issue of BARTENDER®.

THE WINNING CAPTION FROM OUR LAST ISSUE

Remember, always keep these coming:

Signature Cocktails

Creative Cocktails Shooters

— Tristan Sample, Bar Manager, Sfoglia Restaurant , NYC

© Copyright 2023, Bartender Media. All rights reserved.

RUNNERS UP

I don't usually have much luck on blind dates, but so far so good!

Steve Curran, Owner Fox & Hound, Quincy, MA

I'm warning you, Do not hiss him off.

Carol Lasky, Cahoots, Boston, MA

Anaconda drink will do!!

Justin

Sidella

Pottstown,PA

Thank you to all who entered. Try this issue’s contest!

and the several we received:

➼ Looks like we are both having snake bites.

➼ She wanted to strike up a conversation with him/ kept striking out.

➼ She will have hers freshly squeezed/not shaken.

Need more BARTENDER®?

“I said Snaken, not stirred!”