BARTENDER Magazine Fall/Winter 2022

DRINKS

FEATURED

DOMAINE

FROM POURING OUR

TO SHARING OUR STORY

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.

to a shaker and dry shake.

shake again.

CONTENTS CONTENTS

DEPARTMENTS

MAGAZINE

PUBLISHER/EDITOR: Jaclyn Wilson Foley

FOUNDER: Raymond P. Foley

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 (barmag2@gmail.com) bartender.com / mixologist.com e-mail: info@bartender.com

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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.

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, P.O. Box 651, Short Hills, NJ 07078. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 651, Short Hills, NJ 07078. Copyright 2022, Foley Publishing. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

Founder & Publisher Letter from theLetter from the

Welcome to the Fall/Winter 2022 issue of BARTENDER Magazine, the perfect time of the year to celebrate our favorite hot drinks! You don’t have to be a ski lodge or winter resort to add a selection of hot drinks to your menu, this is the season when consumers love to embrace the changing weather and enjoy warm cocktails. Our cover feature about hot drinks starts on Page 16.

The holidays are fast approaching too, always an occasion to enjoy cordials. Our friends at Zamora Company USA have recently introduced a new addition to their popular Licor 43 portfolio, Licor 43 Chocolate. Read all about it on Page 14.

Headline headline — is all in bold up here

Also in this issue we feature Domaine Bousquet wine (Page 10), Greenbar Distillery RTDs (Page 18), and Radeberger Pilsner as our featured beer (Page 25). And of course check out the featured bartenders in this issue, James Louis Serra from Palm Beach, FL (Page 11), and Margot LeCarpentier from Paris (Page 19).

And by the way, if you’re looking for a great holiday gift, the new 6th Edition of “Bartending for Dummies” has just published, available across the country at bookstores and online retailers.

As always, thank you for reading BARTENDER Magazine.

Cheers,

Cocktail created by bar manager, Max Boudman. Photo by Josh Hiller

BARTENDER®3

FALL/WINTER

Cocktails

To be included in the next issue of

, send your creative cocktail to info@bartender.com

GOLD RUSH

oz. METHOD AND MADNESS Single Grain Irish Whiskey

oz. Lemon Juice

oz. Honey Syrup

Build in tin. Add ice and shake. Strain over fresh ice into a rocks glass and garnish with a lemon wheel.

—METHOD AND MADNESS

PUMPKIN SPICE OLD FASHIONED

1¼ oz. Bulleit Bourbon

oz. Mozart Pumpkin Liqueur

¼ oz. Maple Syrup

2 dashes Angostura Bitters Cinnamon Stick

➜ Add all ingredients into a rocks glass. Add ice and stir, garnish with cinnamon stick.

—Jessica Christensen, mixologist, Graton Hotel Resort & Casino Rohnert Park, CA

PIE LATTE

ALINA

BLACK CAULDRON

1½ parts Hornitos Black Barrel

part fresh lemon juice

part sage simple syrup

2 dashes Angostura® bitters

1 capsule activated charcoal* Lemon wedge

Combine equal parts sugar & water with 3-5 sage sprigs and bring to a boil to create sage simple syrup. Combine all ingredients in a shaker with ice and shake vigorously. Strain into a coupe glass. Garnish with a lemon wedge.

*Adds a jet-black hue and a light, smoky flavor to the cocktail.

—Doriluz Hernández, Bar Supervisor Hilton Cancun

MARITIME MAGIC

Cocktails

Send BARTENDER ® your signature cocktail to info@bartender.com

Betabel Betty

Morning Mist

¾ Cranberry infused Broken Shed Vodka

¾ Broken Shed

½ Simple syrup

¼ Yellow Chartreuse

Garnish: Lime zest and brown sugar rim, oak smoke bubble Glass: Coupe

—Jessi Rossabi, Bartender Conrad Most, Bar Manager

The Willard Roof Top Lounge, Raleigh, NC

Cachaca

Red beet puree Lime Serrano pepper

—William “Wildcat” Greenwell, Beverage Director/Co-owner, MISTER MAO

New Orleans, LA

Live Laugh Love

Ford’s gin Becherovka

Carrot Simple syrup

—L.A. JACKSON Nashville, TN

Lemon Juice dash Angostura

Where’s Donnie?

Ketel One Cucumber Mint Agave Lemon

—Soff’s, Aventura, FL

Ceviche’s Fall Sangria

4 oz. Unoaked Red Wine

1 oz. Triple Sec

1 oz. Brandy

1 oz. Spiced Rum

5 oz. Simple Syrup dash Ground Cinnamon

2 Luxardo Style Cherries

2 Slices Oranges

1 each, Wedge Lemon & Lime

➜ Place citrus, cherries, and cinnamon in a tall 16 oz. glass and muddle. Pack glass with ice and add liquid ingredients. Bond glass with metal mixing tin and shake. Serve with a tall straw and enjoy.

—Jackie Eash, Sommelier/Beverage Director

Ceviche Tapas Bar & Restaurant St. Petersburg, FL

BAR Featured Featured

SMOKING LADY

oz. Coconut Fat-washed Elijah Craig Small Batch Bourbon

oz. Hibiscus Cordial

oz. Kupu Spirits Island Amaro

over Ice and strain over a large ice cube. Garnish with Orange Zest and freshly grated nutmeg. Finish by placing under a cloche and smoking with aromatic dried clove smoke.

BOTERO LOUNGE, GRAND WAILEA WAILEA, HI

Prized for its stunning ocean views framed by 40 acres of verdant land scapes along Maui’s Wailea Beach, Grand Wailea, A Waldorf Astoria Resort has recently unveiled its newly renovat ed Botero Lounge as part of a proper ty-wide refresh. The eye-catching space wields a majestic aesthetic tailored to its namesake collection of restored Botero statues, including its iconic and long standing centerpiece, aptly entitled “The Smoking Lady,” whose omniscient allure holds court over the lounge, making her the idyllic tribute for Grand Wailea’s

signature cocktail – The Smoking Lady. Ideated and crafted in partnership with renowned international cocktail bar Employees Only, The Smoking Lady teems with an elevated and spirit-for ward blend of local botanicals reminis cent of its muse – a striking, strong and sophisticated woman known to savor a cocktail of similar stature as she finishes her cigarette.

“We wanted to create a cocktail with Employees Only that would represent Grand Wailea in a meaningful way, by marrying the resort’s rich local heritage

with our appreciation for artistry in everything we do,” says JP Oliver, Managing Director of Grand Wailea. “Naming it after The Smoking Lady felt like the perfect way to do that, and the Employees Only team helped us execute it seamlessly.”

The cocktail itself is a riff on the classic Black Manhattan, featuring a robust yet delicate intermingling of local Hawaiian ingredients. Coconut fat-wash imparts a layer of decadence unto Elijah Craig Small Batch Bourbon, artfully bal anced with homemade Hibiscus Cordial – the Hawaiian state flower – and Kupu Spirits Island Amaro – locally distilled and brimming with a vibrant blend of Hawaiian botanicals. A cloud of aromat ic clove smoke envelopes the stunning cocktail when served, bestowing an apt homage under the watchful eye of The Smoking Lady, whose 30-year pose deserves a smoky toast from those en joying her eponymous cocktail.

Imported by Marussia Beverages USA | Cedar Knolls, NJ | Please Drink Responsibly

yonezawa family, distillers since 1917

Akashi city - Hyogo product of japan

Wine Featured Featured

DOMAINE BOUSQUET

MENDOZA, ARGENTINA

Introducing Ameri Malbec from Domaine Bousquet

Meet Ameri Malbec (SRP $37), new from Domaine Bousquet!

Family-owned Domaine Bousquet lies in the Gualtallary Valley, a sce nic, remote, arid terrain, high in the Tupungato district of the Uco Valley in Argentina’s Mendoza region, near the border with Chile. Ameri Malbec is the first new addition to the Ameri line since the successful 2013 launch of the debut 2011-vintage Ameri Red Blend, the estate’s premier cuvée.

Domaine Bousquet is co-owned and managed by French-born Anne Bousquet and her husband, Labid al Ameri, for whom the Ameri wines are named. Ameri and Bousquet are res olute in their dedication to producing certified organic, sustainably farmed wines. Domaine Bousquet pioneered certified organic viticulture from the get-go, dating to the mid-1990s, when Anne’s father began planting vines in virgin soil in the Uco Valley’s high-al titude, desert-like terrain. “What are you doing!” daughter Anne quipped at the time, “Buying a beach? All sand, no sea?”

Ameri Malbec stems from a 2019 tasting of component wines for the single-vineyard Ameri Red Blend. Al Ameri, Bousquet and Domaine

Bousquet winemaker Rodrigo Serrano, agreed that the component wines were showing so well that the time had come to showcase them individually, begin ning with the 2019 Malbec.

Ameri Malbec is an estate-grown, single-vineyard 100% Malbec, made from a selection of hand-picked grapes from the first pass. All fruit originates in the high-altitude (4,125 feet) Domaine Bousquet Vineyard, planted in 1998. A transition to biodynamics is now underway, with certification projected for 2023. A 14-day fermentation using selected yeast was followed by a 20-day maceration in used oak barrels. Fer mentation temperature is kept low, al lowing for the extraction of intense aro mas. 100% malolactic. Aged in French oak for 12 months prior to release.

Visitors are welcome at Domaine Bousquet, open for tours and tastings year-round. The property includes a restaurant featuring seasonal, all-or ganic ingredients and a guest house, opened in 2021.

Featured Featured

Beverage Director

JAMES LOUIS SERRA PALM BEACH, FL

Unlike many of his seaside contem poraries, Serra didn’t simply end up in hospitality as a means to an end. Rather, he pursued it with a student’s determination. While working at Tom Colicchio’s Park Avenue outpost, Craft, James bore witness to the consistent, precise execution necessary in creating memorable experiences in hospitality and how everything was predicated around the bar. Under the tutelage of Colicchio’s sommelier team; James quickly developed a penchant for the classics as well as a craft of his own. The following year, he committed to ac quiring the qualifications which helped launch his career in bar development, enrolling in the Court of Master Som meliers program while simultaneously attending remote classes with Cornell University’s School of Hotel Adminis tration. Building the foundation to not only operate a successful bar, but develop teams and culture unparalleled back home on the Treasure Coast of Florida. In 2015, James was ready to ditch

the pavement for palm trees and sandy beaches, relocating to the bourgeoning hospitality town of Delray Beach, Flori da. A once sleepy seaside enclave without a reputable bar to speak of, Serra helped resurrect one from the ashes of a prohi bition era speakeasy once hidden inside an open-air market on the downtown Delray strip. The Old Arcade would become his magnum opus. “The history kind of writes itself sometimes” he says of the secret cocktail bar. “Opened as a hidden speakeasy, but seamlessly transi tioned into everyone’s favorite neighbor hood bar. That’s always the goal for me. The concept becomes stale otherwise. You have to adapt to the culture you help cultivate. What was once yours is now theirs.” The bar has since moved north to Stuart’s downtown arts district, currently owned and operated by the unimpeach able Erica Watkins.

James Serra has created bar programs all over the southeastern coast of Florida, Nashville, TN, and Eugene, OR. He has since landed back on the Treasure

on premise & beyond.

SIGNATURE COCKTAIL

A Long December

11/2 oz. St. George Spirits California

Reserve Apple Brandy, 1/2 oz. Domaine de Canton Ginger Liqueur, 1/2 oz. Runamok Apple Brandy Barrel-Aged Maple Syrup, 1/2 oz. House made Whipping Cream, 1 whole Farm Egg Yolk. Garnish: Apple Slice, Star Anise, grated Nutmeg

Cocktail Notes: This velvety smooth flip variation uses a limited release Maple syrup from Runamok, but any BarrelAged Maple will do. While the extra hint of apple from their Brandy barrel-aged syrup is a nice touch, it’s the vanilla and baking spices of the barrel that adds depth and complexity to the drink.

Coast, consulting for Megan Woodard’s ultramodern vegan restaurant, Mood, Tequesta’s premier vegan eatery and cocktail bar. James’ cocktails change with the season, using locally sourced herbs and botanicals, with the arduous task of meeting the aesthetic standards of such a stylish bar.

Passion Fruit

Latest Cocktail Trend: Liqueur

One of the latest trends to hit drink menus is cocktails created from passion fruit liqueur, the most popular of which is Chinola, a pas sion fruit liqueur made in the remote Samaná Peninsula along the northern coast of the Dominican Republic (“chinola” is the Spanish word people use there for passion fruit, considered a sacred fruit on the island.)

The fruit’s unique tartness is balanced perfectly with natural sweetness and tropical essence, which makes it ideal for creating inventive and refreshing cocktails.

Chinola is produced with a commitment to authen ticity and sustainable practices – each bottle contains roughly six large non-GMO passion fruits and no artificial additives, honeybees are utilized to assist with fruit pollination and the brand supports the farming community and economy by only harvesting a fraction of the fruit that is grown while sharing its agricultural best practices with local farmers who are responsible for the majority of the crops that are then purchased back.

Like several other successful spirits brands, Chinola was created by a collaboration of hospitality experts and spirits industry professionals. It was co-founded by Robert Pallone, an individual with the power to in fluence spirits enthusiasts with his passion and knowl edge of the industry through his work on both sides of the bar. Before starting Chinola, Pallone worked with Carlsberg beer and Diageo as an ambassador for Zaca pa Rum. He began his hospitality career working at some of Miami’s most notable restaurants, hotels, and nightclubs, including the Setai and the Forge. Pallone first discovered this liqueur during a business trip in 2013. He brought a sample back to Miami and shared it with top bartenders including Gabe Orta and Gui Jaroschy and they instantly loved it. In fact, both of these notable bartenders were instrumental in devel oping the Chinola recipe and are brand partners.

Try Chinola (pronounced CHEE-NO-LA) in your favorite cocktail or in one of these delicious recipes:

CHINOLA SPRITZ

11/2 oz. Chinola Passion Fruit Liqueur

3 oz. Sparkling Water

1-2 dashes of Aromatic Bitters

➜ Combine ingredients in a highball glass with ice and stir. Garnish with a lime wedge.

CHISMOSA ROYALE

3/4 oz. Chinola Passion Fruit Liqueur

4 oz. Brut Champagne

¼ oz. Grand Marnier

1 dash Angostura Bitters

➜ Pour Chinola, Grand Marnier and Angostura Bitters into a Champagne flute. Top with chilled Champagne.

CHINOLA SANGRIA

11/2 oz. Chinola Passion Fruit Liqueur

3 oz. White Wine

1½ oz. Tonic Water

2 lime wheels

2 Star fruit slices

2 Guava pieces

Passion Fruit seeds and pulp

➜ Combine Chinola, white wine, tonic water in a glass and stir.

Add lime wheels, starfruit, guava and passion fruit seeds and pulp to the glass and stir lightly. Serve in a wine glass and garnish with star fruit.

CHINOLA COLMADO COOLER

2 oz. Chinola Passion Fruit Liqueur

1 bottle of Presidente Lager  Spicy salt (½ cup salt + 1 tbsp of Tajin seasoning)

➜ Rim glass with spicy salt. Add ice and pour Chinola and beer. Serve in a pilsner glass.

Buzz Brand Brand

As chocolate cordials continue to grow and generate consumer excitement in the U.S., Zamora Company USA has just introduced Licor 43 Chocolate, the latest brand extension from Licor 43, the best-selling Spanish liqueur in the world.

Licor 43 Chocolate (16% ABV) is a fusion of the popular Licor 43 Origi nal liqueur and chocolate from 100% sustainably sourced cocoa. (Licor 43’s cocoa supplier is a partner in the Cocoa Horizons Foundation, an impact-driven organization focused on improving the livelihoods of cocoa farmers and their communities through the promotion of

“The chocolate cordial category in the U.S. is growing at +8%, accord ing to recent Nielsen figures, coupled with growing consumer demand for indulgent products, not to mention the enormous popularity of the Licor 43 brand, this is truly the perfect time to introduce an elegant and decadent spirit like Licor 43 Chocolate,” says Do lores Cantrell, U.S. Brand Manager for Licor 43 at Zamora Company USA.

Spain, where Licor 43 was born and still produced today, has a prominent tradition and history of chocolate. Records show that after being discov ered in Mexico, chocolate beans were brought to Andalucía, Spain, in the Sixteenth Century, and from there, chocolate’s popularity spread across Europe. Licor 43 and chocolate was a favorite combination in Spain the 1970s and 1980s, and today many Licor 43 cocktails are made with chocolate.

Licor 43 Chocolate is characterized by its subtle floral cocoa tones that come together to form a perfect balance of fruit, spice, and botanical nuances combined with the distinct sweet and vanilla notes of Licor 43. The texture of milk chocolate adds depth to the entire taste experience. Licor 43 Chocolate is delicious neat, on the rocks, mixed in a perfect chocolate martini or other inventive cocktails, or dessert recipes.

Licor 43 Chocolate is the second line extension to the Licor 43 portfo lio in the U.S. market, after Licor 43 Horchata vegan cream liqueur that was launched in the U.S. last year.

sustainable, entrepreneurial farming, improved productivity, and community development.)

“The chocolate cordial category in the U.S. is growing at +8%, according to recent Nielsen figures, coupled with growing consumer demand for indulgent products, not to mention the enormous popularity of the Licor 43 brand, this is truly the perfect time to introduce an elegant and decadent spirit like Licor 43 Chocolate.”

—Dolores Cantrell, U.S. Brand Manager for Licor 43

DRINKS DRINKS Hot

ith leaves on the ground and a winter chill in the air, it’s that time of the year to add some delicious hot drinks to the menu. Even in places that don’t get the full force of winter weather, consumers appreciate the tradition and feeling of a hot cocktail to celebrate the season.

The history of hot drinks actually dates back to mulled wines in the Roman times, where wine, spices, and sugar were heated in large bowls.

While cocktails like the Hot Toddy and Irish Coffee are some of the current most popular, the Hot Buttered Rum and Tom and Jerry are Classic! The Bartenders Guide by Jerry Thomas written in 1862, mentions a recipe called “Hot Spiced Rum” which lists calls for Jamaican rum, butter, all spice, clove and hot water. We still see this drink today along with the “Hot But tered Rum” which is growing in popularity.

The Tom and Jerry, created around 1821, is a riff on the Classic Eggnog by adding in a ½ oz of Brandy to the classic Eggnog recipe. Interestingly enough, this cocktail actually was created as a bit of a publicity stunt to promote a British journalist’s book and stage play. The drink became so pop ular that it’s now a winter tradition across the world.

The Queen Is Dead

Master Educator, William “English Bill” Codman, who works on behalf of Diageo brands has worked on creating an educa tion session called the “Hot Drinks Work shop.” Its focus is to educate about the history and how to properly make a variety of hot cocktails. Codman notes that “the Hot Drinks Workshop is rolling out just in time for the Fall/Winter seasons and I think bartenders are really going to love hearing about the deep history but also getting the opportunity to make their own cocktails.”

After the education, the Workshop allows guests to create their own Hot Coffee cocktail with a variety of Baileys flavors or create their own Hot Toddy variation with Crown Royal and its flavors. Codman emphasized how important education is right now to our industry and that he and the team of Master Educators are looking forward to seeing you at one of their in-person Workshops soon!

JOSH HILLER

There is so much more to chat about with Hot Drinks as we are just breaching the surface here. In the meantime, here are some Hot Cocktails from across the country!

1The Queen Is Dead

Sombra Mezcal Astral Tequila Chrysanthemum-chamomilerosebud tea Lemon

—Max Boudman, Bar Manager, Indaco Charlotte Charlotte, NC

2 Maple Bacon Coffee

Crown Royal Whisky Kahlua coffee liqueur  Barrel smoked maple syrup

Vanilla syrup

Fresh espresso

—Citizens, Mandalay Bay Hotel Las Vegas, NV

3

Ski Trip

Rum Amaro House made hot chocolate Marshmallows

—Sorellina - Italian Kitchen & Wine Bar Hoboken, NJ

4 Spiked Hot Chocolate

Captain Morgan spiced Rum Godiva chocolate liqueur Baileys Irish cream  Hot cocoa Whip cream

—Chat 19 Larchmont, NY

5 Irish Coffee

1½ oz. Irish Whiskey 4 oz. Hot brewed coffee ¾ oz. Demerara syrup

Heavy Cream Freshly grated nutmeg for garnish

—Dead Rabbit New York, NY

Ski Trip

Irish Coffee

Maple Bacon Coffee

Spiked Hot Chocolate

RACHEL VANNI

BARTENDER®17

Featured Featured

RTD

GREENBAR DISTILLERY

portable for on-the-go festivities from skiing to tailgates, and boasting sophis ticated and complex fall & winter aromas and spices from real 100% USDA approved organic ingredients!

CITY GIN + TONIC:

A bright, bold and spicy highball based on the vibrant food scenes of America's cities. Meticulously crafted with organic botanicals including allspice, clove, cin namon, ginger, peppermint, and more, each sip is the perfect transition from fall to winter.

COASTAL RUM + COLA

This richer, spicier and more complex canned cocktail is a light, craft take on a fan favorite. The spicy, dry and com plex tasting highball features hints of organic botanicals including nutmeg, cinnamon, allspice, vanilla, orange and more.

SINGLE MALT WHISKEY + SODA

Notes of apple, ginger, cinnamon and cardamom are highlighted in this me ticulously balanced highball. The Amer ican single malt base makes it light, floral and dry without compromising on its signature rich and smooth swig.

Featured Featured

Int'l Bartender

Paris and Combat was voted the most influential bar.

The current trend is tequila, a spirit that Margot enjoys working with, as well as fine-tuning her cocktails by adding vinegar and herbs. Her goal is to create something that will surprise guests from just a few ingredients; people should know what they are drinking.

With the opening of “Petit Combat” on October 20th in Montparnasse, Paris, she continues to work on her extraordi nary story on the banks of the Seine, in the shadow of the Eiffel Tower and in the neighborhood of Chanel & Co.

The next big new opening will be in 2023 – and that is still to be revealed.

MARGOT LECARPENTIER

PARIS, FRANCE

Margot, a revolutionary between Combat and Capital in Paris

BY SEBASTIAN HEUSER

Raised in Normandy, Margot studied law after graduating from high school. During that time she traveled and worked in New York for two years, where she fell in love with the New York bar scene. Back in Paris, she swapped legal texts for spirits and started working at the Experimental Cocktail Club (ECC), a speakeasy bar in the Montorgueil district. Here the idea grew to become self-employed.

The fact that cocktails are now being drunk in Paris and the scene is flourish ing is certainly thanks to Margot and her comrades-in-arms; “Combat” has had a lasting impact on the scene.

There are several reasons for the

name: it’s the historical name for the district although it’s hardly used anymore, then there was the struggle for funding when it opened, and it’s ultimately the feminist “struggle” of this place – something for which we are famous, and it’s about good food and drink.”

Until then, Paris was not known for cocktail bars. There were a few places like the ECC, the Candelaria and the bars in big hotels like the Ritz.

Margot and her partners chose a different concept and set up a cocktail bistro, that was open to the outside, with a large terrace. We have our own cocktails, but of course we also have wine and craft beers. “We didn’t want to be a speakeasy bar with heavy curtains; our style has to be reflected in the bar.” That’s why Margot often stands behind the bar in a soccer jersey.

The breakthrough came in 2019 when she was voted “Most Influential Bartender” at the “Cocktail Spirits” in

SIGNATURE COCKTAIL IMPECAPRE

15 ml Caper Infused Tequila

10 ml Lemon Juice

10 ml Walnut Liqueur

ml White Vermouth

ml Suze

EGGNOG SHOOTER

COOKING with CocoLopez

Coconut Creamed Spinach Salmon

4 Salmon Filets, skin on Kosher Salt & Black Pepper

2 tbls Extra Virgin Olive Oil

2 tbls Salted Butter

1 Small Shallot (thinly sliced)

3 cloves Garlic (minced or grated)

½ tbsp Red Pepper Flakes (crushed)

1 cup Coco Lopez® Coconut Milk

2 oz. Cream Cheese (cubed)

½ cup Parmesan Cheese (grated)

4 cups fresh Baby Spinach

1 Lemon (juice from)

2 tbsp fresh Parsley (chopped)

1 tbls fresh chives (chopped)

1Pan sear the salmon until both sides are perfectly crisp with skin on.

Once you sear the salmon, it’s time to make the sauce. All you need is a pat of butter, shallots, garlic, Coco Lopez® coconut milk, parmesan, spinach, and herbs. Slowly cook the garlic until fragrant, add coconut milk, spinach, herbs and lemon.

Add salmon, cook for 30 minutes.

Coconut Milk Rice

2 cups jasmine rice

1 can Coco Lopez® Coconut Milk

2 cups water

1 teaspoon salt

1Shake up the can of coconut milk before opening. Combine coconut milk, water, rice, and salt in the bowl of your rice cooker.

2Set the rice cooker to the quick cook setting and start the cycle or use the shortest setting available.

Stovetop Coconut Milk Rice: To cook this coconut rice on the stove top, combine the ingredients above in a large pot and bring to a boil. Cover and reduce heat to low. Simmer for 22 minutes.

Coconut & Chia Pudding

3/4 cup Coco Lopez® Coconut Milk

1/2 cup Coco Lopez® Coconut Water

¼ cup shredded Coconut

¼ cup Chia Seeds

1 teaspoon Pure Vanilla Extract

¼ teaspoon Himalayan Salt

½ cup Fresh Raspberries

Add shredded coconut, black chia seeds, pinch of salt & about 3/4 cup of Coco Lopez® coconut milk to a small mixing bowl.

Pour in half cup Coco Lopez® coconut water. Splash of pure vanilla extract.

Give quick stir, until everything is well combined.

Put lid on, or cover your bowl with plastic wrap. Put in fridge for at least 2 hours.

Serve with fresh fruit.

Libary Libary

Craft: The Eat Fit Guide to Zero Proof Cocktails

By Molly Kimball, RD, CSSD with Melanie Warner Spencer and Ethan Skaggs

Available at amazon.com $22.00 Hardcover

➨ The clink of ice, the fragrance of fresh herbs, and the ritual of pouring artisanal spirits into a shaker or glass are all integral to the timeless experi ence of crafting a sophisticated cocktail. When we aren’t drinking, whatever the reason may be, we still want to enjoy elegant, thoughtful beverages. This philosophy is at the heart of Craft: The Eat Fit Guide to Zero Proof Cocktails. Inspired by the talented bar staff of dozens of Eat Fit restaurant partners, these zero proof recipes surpass sugary mocktails and basic soda spritzers, proving that it’s truly possible to create remarkable, elevated drinks that are alcohol free with little or no added sugars. Featuring more than 50 recipes, stunning color photography, as well as guides to barware, bitters, glassware, and everything else you need to craft a fully sensorial cocktail, Craft: The Eat Fit Guide to Zero Proof Cocktails is an essential—and beautiful—resource for every home mixologist’s library.

A Bartenders's Guide to the World: Cocktails and Stories from 75 Places

By Lauren Mote

Available at amazon.com $28.00

➨ For over 20 years, Lauren Mote has tended bars and traveled the world, often as one of the only women in a male-dom inated industry. She's developed cocktail recipes, sought out new ingredients, and gathered stories along the way. Now, in her first book, Lauren is inviting readers and home bartenders to pack their suitcases and come with her on an international cocktail adventure. Few bartenders can match Lauren’s encyclo pedic knowledge of spirits, liqueurs, and tinctures, not to mention her originality for blending them into a perfectly-bal anced drink. Once you’ve narrowed down the style of cocktail that you’re in the mood for (gin, whiskey, rum, vodka, etc.) and the strength (standard, mid, low, or zero proof), let Lauren’s magnetic storytelling and gift of the gab continue to guide you. With beautiful storytelling and photography, and cocktail recipes you won’t find elsewhere, A Bartender’s Guide to the World is as much a pleasure to read as it is to imbibe from.

The World of Natural Wine

By Aaron Ayscough

Available at amazon.com $35.00

➨ In his first book, British-American wine writer Aaron Ayscough writes about natural wine with unmatched expertise and enthusiasm. He illustrates the process of organically or biodynam ically farming grapes, the techniques of aging and bottling without the use of additives, filtration, or chemical manip ulation. He showcases how natural wine expresses, in every sip, a direct link both to nature and to the passionate vintners who create it. It's wine that has noth ing to hide, making it perfect for food lovers who are realizing that just as they no longer want to eat something over processed, they don't have to drink an overly processed wine. In 440 pages, we learn where the wines are made--pre dominantly in France, but also in Spain, Italy and the Republic of Georgia (home to a vast and ancient wine culture).

He goes in depth on all the bottles and varieties that are excellent entry points to natural wine, and also how to unlearn habits and preconceived notions on what wine should or shouldn't taste like. There is truly not a more comprehensive guide to natural wine on the market.

RADEBERGER PILSNER

Celebrating its 150-year history, Radeberger Pilsner dates back to 1872 and is the original German Pilsner. Today, it continues to brew its beer from the same location in Rade berg, Germany and remains committed to the quality and purity that was envi sioned by its founders – to produce only the best quality Pilsner.

The beer has become world famous, impressing chancellors and kings at home in Germany and all over the world.

To achieve this level of quality, Rade berger Pilsner selects sustainable raw materials from the local region includ ing the freshest hops, the finest barley and the purest natural water drawn from the Karswald forest area; adja cent to the brewery. Thanks to its low

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Beer

mineral content, the water is perfectly suited to brewing and guarantees the signature Radeberger Pilsner flavor consumers have come to expect.

Today, Radeberger keeps the tra dition alive by continuing to produce only German Pilsner beers including Radeberger Pilsner and Radeberger Zwickelbier – a hazy unfiltered Pilsner that is produced with less aging time. Both of these award-winning beers are produced in accordance with the princi ples of its founders – never follow fash ions or compromise on our traditions. This commitment to quality ensures that when you reach for a Radeberger beer, you know you’re having a unique German Pilsner experience as many generations have before you.

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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.

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THE WINNING CAPTION FROM OUR LAST ISSUE

have another one, chilled to the bone.”

Carol Lasky, Boston, MA

RUNNER UP

“I lost my job at the Brewery. Something about too many hops in my batches.”

The winner will be announced in the next issue of BARTENDER®. and the several we received:

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Jerry Janeski, Dutchmaster Bar in Buckley, IL Thank you to all who entered. Try this issue’s contest!

THE VODKA OF TOMORROW

WHAT VODKA CAN BE

You probably feel you know what vodka should be. You’ve used it in hundreds of drinks.

Maybe it’s one of your favorite spirits to work with, maybe it’s not. Forget about all that. Broken Shed is what vodka can be. Mineral and spring water from New Zealand combine to create a clean, crisp taste, with a smooth, warm finish.

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