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CURIOUS GEORGE
BLUEBERRY COBBLER
2 oz. Metaxa ¾ oz. Giffard Banane du Brésil ½ oz. Dry Vermouth ¼ oz. Ramazzotti Amaro 1 dash Fee Brothers Whiskey Barrel-Aged Bitters Combine all ingredients in a bucket glass with ice (preferably one large chunk), stir with a barspoon for 20 seconds, and garnish with an orange twist and a brandied cherry. MATT MILNER BACK BAR PROJECT SEATTLE, WA
PENDELTON SAGEBRUSH
3 parts Pendleton Whiskey 1 part triple sec 1 part fresh squeezed orange juice 1 part fresh squeezed lime juice Top off with ginger ale Muddle sage leaf with orange slice in glass; add liquids; pour into old fashioned glass; garnish with an orange slice and a sage leaf. CAITLIN VARGAS RALEIGH, NC
HENNESSY V.S. COLD FASHIONED
1 ½ oz. Hennessy VS ¼ oz. Amaretto 1 oz. simple syrup ¾ oz. fresh lemon juice 4 dashes Angostura Bitters Add all liquor to a shaker with ice and shake until chilled. Strain into a rocks glass with fresh ice, garnish with a lemon twist and serve. JORDAN BUSHELL CANADA
½ oz. Fireball Cinnamon Whiskey ½ oz. Three Olives Whipped Vodka 2 oz. Blueberry Red Bull Pour liquor into a shaker; shake well and strain into a 4 oz. rocks glass. Add Red Bull. MIKEY BARRINGTON BIG TEXAS SPRING HOUSTON, TX
MR. MIYAGI
1 oz. vodka 1 oz. gin 1 oz. light rum 1 oz. triple sec 3 oz. Pomwonderful Blueberry Pomegranate juice Fill shaker with ice, give a shake then pour. Garnish with kiwi slices or pineapple chunks. TROY & JENNY ANDERSON TOP SHELF BARTENDERS FORT SMITH, AR
FORT JULEP
2 oz. Lillet Rose ½ oz. Green Chartreuse Rub 2-3 mint leaves inside of julep cup, then discard leaves. Add Chartreuse & Lillet Rose, fill midway with crushed ice. Swizzle or stir to agitate and incorporate, then add more crushed ice. Top with spanked mint sprigs. Garnish with mint. JOAQUIN SIMO POURING RIBBONS NY, NY
LEMON MERINGUE COLLINS
1 ½ oz. Sobieski Lemon Meringue Vodka ¾ oz. lemon Juice ¾ oz. simple syrup Fresh basil Top with soda water and garnish with a cherry and lemon wedge. DANIELLE COPELAND PALM BEACH GARDENS, FL
FURISODE
1 ¾ oz. Ultimat Vodka 1 oz. Dassai 50 Junmai Daigirjo ¾ oz. Yuzu & lemon juice (1:1) .5 oz. simple syrup Nigori Sake 4 raspberries 2 Shiso Leaves Shake all ingredients with ice. Double strain into ricks glass filled with fresh ice. Garnish with a Shiso lea. IGOR ZUKOWIEC REDFARM NY, NY
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Go Bananes.
@GiffardUSA #GoBananes www.giffardusa.com
Send BARTENDER® your signature cocktail to barmag@aol.com and if you’re selected, we’ll send you a special gift.
STRAND MOJITO Don Q Cristal Fresh Mint Lime Juice Mint Syrup
CAROLINE OLSOVSKY F&B MANAGER STRAND BISTRO NEW YORK, NY
WOODY’S FAMOUS ORANGE CRUSH A fresh squeezed orange Burnett’s Orange Vodka triple sec splash of Sprite Served in a 16 ounce pint glass over nugget ice. KATELYN MCCRONE WOODY’S SEA BRIGHT, NJ
THE SANTEREM 1 ½ oz. Harissa infused Vodka 1 oz. cucumber infused simple syrup ½ oz. fresh lemon juice
Shake, serve and finish with a float of Cava and a cucumber slice GREG WEST HUNGER RESTAURANT SEATTLE, WA 6
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PEAR-FECT MARTINI Grey Goose Pear Pear Puree Lemon Moscato KENT HOWARD TIMPANO FORT LAUDERDALE, FL
CUCUMBER TEQUILA GIMLET 2 oz. house infused reposado tequila 10 oz. lime cordial shake and strain add cucumber garnish
DEREK ABRAMS STRATUS ROOFTOP LOUNGE PHILADELPHIA, PA
GINGER ROGERS Blue Coat Gin Ginger Lemon Rhubarb Bitters Sparkling Rose VILLAGE WHISKEY ATLANTIC CITY, NJ bartender.com
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KOI DIABLO Tanteo Jalapeno Tequila cucumber lime ROGER ALCAIN KOI RESTAURANT NEW YORK, NY
MANASQUAN RIVER SUNSET Tequila Cointreau fresh lime orange juice grenadine HARPOON WILLY’S MANASQUAN, NJ
WAFFLE’S AND SYRUP Capitan Morgan Butterscotch Schnapps pineapple juice DANNY LUNNEY TWINS PUB NEW YORK, NY
BARTENDER® MAGAZINE is proud to present our
Feature Bartender from Sussex County, NJ
Photo by Alex Steyermark
George Delgado, one of the country’s premier cocktail innovators, has been an enthusiast and student of wines & mixology for over 25 years. His passion for wine, spirits and mixology has enabled him to work in every major city in the U.S. and abroad.
cocktail seminars throughout the country including several seminars for Gourmet Magazine’s famed GOURMET INSTITUTE in Manhattan.
From June of 1996 right up until September 11th 2001, George had been the head bartender behind the signature cocktails that have set apart The Greatest Bar on Earth at Windows on the World as a world-class bar and premier destination for spirit lovers. Yes, George WAS the head Bartender at Windows on the World for all those years. George Delgado, a certified sommelier, has been a beverage consultant creating cocktails, wine lists and beverage programs for many of the world’s top cocktail lounges and restaurants including: LIBATION - a three-story cocktail lounge in New York’s Lower East Side; THE WORLD BAR at Trump World Tower; The PUSHKIN CAFÉ in Pushkin Square, Moscow; as well as CRAFTSTEAK at the MGM Grand in Las Vegas & CRAFTSTEAK NYC to name a very few. George was the Drinks & Beverage writer for THE MILFORD JOURNAL. George conducted wine, spirits and
Guest appearances include: Live national segment on THE VIEW ABC Network, Live Segment on FOX & FRIENDS, Sara Moulton’s cooking show “Sara’s Secrets” on the Food Network, several appearances on Chef Michael Lomonaco’s “Summer Chefs” program on the Discovery Channel, - an appearance on CBS Sunday Morning with Charles Osgood. Numerous live radio interviews including: The Joan Hamburg Show 710WOR NYC, The Steve Cochran Show on WGN Radio in Chicago as well as The Executive Dining Guide on Bloomberg Radio, NYC. Today, George Delgado is the owner of George’s Wine & Spirits Gallery in Sussex County, New Jersey. George and his wife Frances, a Chef and also a certified Sommelier, are able to bring years of experience and expertise in the food and beverage industry to Sussex County. They have established a unique combination of fine wines & spirits and gourmet catering with wine education and personalized event planning all in a boutique wine & gourmet shop.
Photo from the Walpack Inn, Walpack Valley, NJ
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As busy as all of that sounds, George has never stopped doing what he loves…. Bartending! Today he is the bartender for the Walpack Inn located in the Walpack Valley in Sussex County, New Jersey. “I am a bartender at heart, so I will always find a way to stay behind the bar” George adds, “Whether I was enjoying the views of Manahattan from Windows on the World, or watching the deer and black bear from the windows of the Walpack Inn, if I am shakin’ cocktails, I’m a happy man!” The Walpack Honey-Apple Cocktail
1 ½ oz. Jack Daniel’s Honey whiskey 1 ½ oz. Apple Berentzen ¼ oz. fresh lemon juice 1 bar-spoonful of puréed apples with honey Shaken and strained into Martini glass. Garnished with Red Delicious apple slices on rim and drizzled with honey. CREATED BY GEORGE DELGADO
3-POINTER
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HARBOR LIGHTS
1 part BACARDI Mango Fusion ½ part BACARDI Coconut Rum Splash grenadine
2 oz. Herradura Silver Tequila pinch chili powder 1 orange wedge
1 part Liquore Galliano 1 part Remy Martini
Layer all ingredients in a shot glass.
Lick the chili powder, shoot the tequila and bite the orange.
AMANDA GREENFIELD- ZENO NEW YORK, NY
GOLDEN CINNAMON GRAHAMS 3 parts RumChata 1 Part Goldschlager
BLACK HORSESHOE 1 ¼ oz. Herradura Reposado Tequila ¾ oz. Kahlua 1 oz. cola
Shake with ice and strain into shot glass.
Add all ingredients in shaker with ice. Shake well to mix. Strain into shot glass.
XO CAFÉ MINI STOUT
CITLALIC PERALTA – FORMULA NEW YORK, NY
2 parts Patron XO Café 1 part Irish Cream Pour chilled Patron XO Café into a shot glass. Top off with Irish cream. GREG COHEN SOUTHLAKE, TX
Build.
SHARPSHOOTER 1 oz. Ouzo 1 oz. Sobieski Vodka dash Tabasco sauce Build.
TERMINATOR ½ oz. Brandy ½ oz. Kahlua ½ oz. Wild Turkey Build.
HAPPY JACK 1½ oz. Jack Daniel’s Whiskey ½ oz. Apple Schnapps Shake with ice and strain.
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Protect your signature cocktail! Have you ever created an original drink only to have someone else take credit for it? Don’t let that happen to you! Protect your creation and have your original drink COCKTAILRIGHT®. BARTENDER® Magazine will now register and issue your COCKTAILRIGHT® for YOUR Original Drink Recipe. We will only issue ONE COCKTAILRIGHT® per recipe. This handsome 8" x 10" COCKTAILRIGHT® Certificate is available only through BARTENDER® Magazine, and is ready for framing. Just send $30.00 ($35.00 Canadian/Foreign orders) to cover the cost of research, certificate, postage, and handling to:
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BRING THE HOTTEST APPS TO YOUR BAR • Ventless and Automatic Deep Frying • Expand Your Menu • Compact Design • Bartender Friendly
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Patronspirits.com SILVER SLOMO
Slimlizzys.com LIZZY’S ARNOLD
Greygoose.com FRENCH MARTINI
2 oz. Patrón Silver 1 oz. lemon lime soda 1 oz. simple syrup splash of fresh lime juice 5 mint leaves strawberries Muddle mint leaves, strawberries and lime juice in a Collins glass. Fill glass with ice, add Patrón Silver, lemon lime soda and simple syrup. Stir until ingredients are well mixed.
2 oz. SLIM LIZZY’S COSMO 1 ½ oz. Lemonade 1 ½ oz. unsweetened iced tea Serve in a tall glass with ice. Garnish with a lemon.
1 ½ parts GREY GOOSE® Original 2 parts Fresh Pressed Pineapple Juice ½ part Chambord® Garnish Raspberry Build in a shaker. Fine strain into a cocktail glass. Garnish with raspberries.
Plattevalleymoonshine.com SPIKED IKE
Agwabuzz.com THE SWAMP THING 1 oz. AGWA 1 oz. Vanilla Vodka Fill reminder of glass with pineapple juice. Rim the glass with Brown sugar.
giffardusa.com CORPSE REVIVER #BANANE ¾ oz. Gin ¾ oz. Giffard Banane du Brésil ¾ oz. Giffard Curaçao Triple Sec ¾ oz. freshly-squeezed lemon juice 1 tsp. Absinthe Combine all ingredients in a shaker with ice, and shake vigorously. Strain into a chilled cocktail glass, lightly rinsed with absinthe, and garnish with a cherry and an orange peel.
2 oz. Twenty Grand 1 sugar cube 1 dash bitters 1 slice lemon/1 cherry/1 slice orange
Kru82.com DEVINE 2 oz. KRU 82 Vodka ½ oz. Agave syrup ½ oz. Fresh lemon juice Grapes Add the grapes to the bottom of a shaker (approx. 6 grapes) and muddle until mashed. Top with agave syrup, lemon juice and vodka. Add ice and pour unstrained into a tall glass. Top with soda water and garnish with fresh grapes.
BacardiFLAVORS.com MANGO TWIST 2 oz. BACARDI Mango Fusion 2 oz. orange juice 2 oz. coconut water
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1 ½ oz. Agave Loco Pepper Cured Tequila 4 oz. Mango puree or mix Blend with ice, pour into Margarita Glass, garnish with mango slice.
Wineheart.com MINTY MOCHA MACCHAITO
1 ½ oz. Platte Valley Moonshine 1 oz. orange juice 4 oz. cranberry juice Add ingredients, serve over ice. Garnish with orange slice.
20grandvodka.com OLD-FASHIONED
Agaveloco.com CHILE MANGO MARGARITA
2 oz. Wineheart Mint Chocolate Whipped Cream 3 oz.Espresso Make espresso – if using espresso powder, add 1 teaspoon powder to cup, top with 3 oz boiling water. Add in Wineheart Mint Chocolate. Immediately top with Whipped Cream – this will keep the alcohol from evaporating.
BacardiFLAVORS.com MANGO SANGRIA 2 oz. BACARDI Mango Fusion 2 oz. red wine 1 oz. sweet and sour mix 1 oz. grapefruit juice
dewars.com DEWARS & GINGER 1 part DEWAR’S® WHITE LABEL® Blended Scotch Whisky 3 parts Ginger beer/ale Orange wedge In an ice filled rocks glass add DEWAR’S® WHITE LABEL® and top with ginger beer/ale.
bombaysapphire.com PEACH & ELDERFLOWER COLLINS 2 oz. BOMBAY SAPPHIRE Juice of half a lemon ½ oz. St. Germain One third of a fresh peach or ⅔ oz. white peach puree.
Disaronno.com DISARONNO JAZZY HOUR ½ part DISARONNO 1 part vodka ½ part tangerine liqueur 1 part pineapple juice Splash lemon juice Shake with ice and strain into a martini cocktail glass. Garnish with an orange slice.
martini.com MARTINI ROYALE ROSATO 2 parts MARTINI ROYALE™ Rosato 1 part MARTINI Prosecco™ Fresh orange juice Pour MARTINI ROYALE™ Rosato into a large wine glass filled with ice, squeeze in the juice of one small orange wedge and drop it in as a garnish. Fill the glass with 7-8 ice cubes and pour over 7cl of MARTINI Prosecco™
Tanqueray.com TANQUERAY TEN TINI 1 ¼ oz. Tanqueray No. Ten ½ oz. simple syrup ¼ Fresh grapefruit Add Tanqueray No. Ten & simple syrup in a shaker. Crush quarter of a grapefruit, then dunk. Throw in some rocks then shake it up and serve.
20grandvodka.com GOOD AS MONEY 1 ½ oz. Twenty Grand 1 oz. Orange liqueur Mix ingredients together and serve on the rocks.
Plattevalleymoonshine.com THELMA LU’S GOOD STUFF 1 ½ oz. Platte Valley Moonshine 2 oz. strawberry puree 4 oz. lemon lime soda Add ice, moonshine and strawberry puree. Shake and strain, top with lemon lime soda. Garnish with lime wedge.
Truthinvodka.com BRAINY BIZON 1 ½ oz. SOBIESKI BIZON GRASS VODKA 1 oz. Acai juice Mix ingredients with ice and serve in a rocks glass.
Cocolopez.com COCOMOTION 4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. lime juice 1 ½ oz. dark rum 1 ½ cup ice Mix in blender until smooth.
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Rumchata.com MOMMA LATTE
Disaronno.com DISARONNO CRANBERRY CHILLER
giffardusa.com BANANA DAIQUIRI
2 parts RUMCHATA 2 parts Patron XO Café Dark Cocoa 1 part skim milk Serve over ice in a rocks glass.
¾ part DISARONNO ½ part vodka ¾ part Triple Sec 3 parts cranberry juice Orange juice Shake all ingredients and strain into a glass filled with ice. Top with orange juice. Garnish with an orange slice and a cherry.
½ oz. Giffard Banane du Brésil 1 ½ oz. White Rum ¾ oz. freshly-squeezed lime juice ¼ oz. simple syrup Combine all ingredients in a shaker with ice, shake vigorously, and strain into a chilled cocktail glass.
Wineheart.com CHEESECAKE MARTINI 1 ½ oz. Wineheart Raspberry Cream 1 oz. Vanilla Vodka ½ oz.Citrus Vodka Add all ingredients to a shaker with ice. Shake vigorously. You want this to become frothy and creamy. Serve in a martini or cocktail glass. Garnish with lemon or a touch of whipped cream.
Truthinvodka.com BLACK ORCHID
Cocolopez.com GREEN WITH ENVY
1 oz. Sobieski Vodka ½ oz. Blue Curacao 1 ½ oz. Cranberry Juice Build over ice in a 7 oz. rocks glass.
2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. Midori 1 oz. white rum 2 oz. pineapple juice Blend ingredients with ice. Serve in a hurricane glass. Garnish with melon slice.
BacardiFLAVORS.com ISLAND PUNCH
Rumchata.com ALMOND COCOCHATA
2 oz. BACARDI Mango Fusion 1 oz. mango nectar 1 oz. guava nectar 1 oz. coconut water
1 part RUMCHATA 1 part coconut rum 2 parts root beer Serve over ice in a tall glass.
Cocolopez.com COCONUT DAIQUIRI
Agaveloco.com JALAPENO MARGARITA
20grandvodka.com PINK SAPPHIRE
1 ½ oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 ½ oz. rum ½ oz. lime juice 1 cup ice Mix in blender until smooth.
1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Daiquiri Mix ½ cup Ice Mix AGAVE LOCO tequila and margarita mix, blend with ice.
1 oz. Twenty Grand Rosé Rose champagne Pour Twenty Grand Rosé into champagne glass and top with rose champagne.
Rumchata.com COCONUT MACAROON
wineheart.com IRISH CHOCOLATE MILK
1 part RUMCHATA 1 part Malibu 1 part Kahlua 1 part cream Shake with ice and pour into a rocks glass.
1 oz. Wineheart Irish Cream 1 oz. Wineheart Chocolate Truffle 3 oz. Chocolate Milk Add all ingredients to a shaker with ice and shake vigorously. This will give you a luscious frothy top. Garnish with loads of chocolate shavings.
Agaveloco.com LOCO RUSSIAN 1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part coffee liqueur milk Fill a chilled high ball glass with ice cubes. Add AGAVE LOCO and coffee liqueur. Top with milk.
kru82.com PUSHKIN 1 ½ oz. KRU Cucumber Vodka 1 ½ oz. KRU Vodka .3 oz. Noilly Pratt dry vermouth fresh dry pickle Muddle fresh dill into your shaker. Add ice and top with the KRU Cucumber vodka, KRU vodka and dry vermouth. Shake until chilled. Strain with a fine sieve into a chilled martini glass. Garnish with a dill pickle.
Slimlizzys.com FRISKY MARTY 2 oz. SLIM LIZZY’S MARGARITA 3 oz. Tonic ½ Lime Serve in a tall glass with a lime garnish.
Kru82.com CHOCOALTE CHIP MARTINI
Truthinvodka.com LEMON MERINGUE TINI 2 oz. SOBIESKI LEMON MERINGUE 1 oz. Lemonade Shake ingredients with ice. Serve in a chilled graham cracker rimmed martini glass.
Plattevalleymoonshine.com FRONT PORCH LEMONADE 1 ½ oz. Platte Valley Moonshine 5 oz. Lemonade 4 mint leaves Muddle mint leaves, add ice, Moonshine and lemonade. Garnish with lemon wedge.
1 ½ oz. KRU Chocolate Truffle 1 ½ oz. KRU Wintergreen 3 oz. half and half Shake and strain, garnish with mint leaf.
opalnerausa.com STRAWBERRY FIELDS 1/4 oz. Opal Nera Black Sambuca 3/4 oz. Strawberry Cream Liqueur Pour the strawberry cream liqueur into a shot glass. Drizzle the Opal Nera Black Sambuca on top, allow them to mix, and serve.
Slimlizzys.com DIZZY LIZZY 2 oz. SLIM LIZZY’S MARGARITA ¼ oz. Elderflower Liqueur ¼ oz. Triple Sec ¼ oz. Tequila Shake with ice. Pour into a rocks glass. Garnish with an orange and cherry.
cocktails
Digital Cocktails drink recipes are compliments of BARTENDER® Magazine.
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“I am willing to taste any drink once.” – James Branch Cabell (1879-1958) US novelist, writer
“Fishing, with me, has always been an excuse to drink in the daytime.” – Jimmy Cannon, Sports Journalist
A skunk, a giraffe and a deer walked into a bar one evening and ordered three whiskeys. When the drinks arrived, the trio belted them down, and ordered three more. The bartender again poured out the drinks. Again the three quaffed them quickly. Another round was ordered and, with some trepidation since he saw no wallets on any of the three, the bartender served up the order. After the three animals finished their drinks, they started for the door. “Wait a minute, you three, “shouted the bartender. “How about paying me?” “I can’t”, said the skunk, “I only have a scent.” “I can’t”, seconded the deer, “I had a buck last week, but I’m expecting a little doe.” “Well, “ sighed the giraffe as he walked back toward the bartender. “I guess that means the high balls are on me.”
“If you resolve to give up smoking, drinking and loving, you don’t actually live longer; it just seems longer.” – Clement Freud
“ Up to the age of forty eating is beneficial. After forty, drinking.” – The Talmud (200) B.C.)
“Give a man a fish and he will eat for a day. Teach him how to fish, and he will sit in a boat and drink beer all day.”
Discovering too late that a watermelon spiked with vodka had accidentally been served to a luncheon meeting of local ministers, the restaurant’s owner waited nervously for the clerics’ reaction. “Quick man”, he whispered to his waiter, “What did they say?” “Nothing,” said the waiter. “They were all too busy slipping the seeds into their pockets.” An IRS agent was bawling out a bartender, “You should have kept a record of every penny you made in tips.” “I don’t know why you’re getting so excited,” says the bartender, “I hardly ever get pennies.” As the delivery man lugged in the shiny new bar for her husband’s den, his wife turned and said, “Howard; your life-support system has arrived.” Bernard the bartender had invented a cocktail exclusively for use at conventions. He calls it “The delegate.” Two of them and you’re speaking from the floor.
Send BARTENDER® your jokes to barmag@aol.com and if you’re selected, we’ll send you a special gift. 18
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Benjamin Franklin (1706-1790) US statesman, diplomat, inventor, printer
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“We want the people of Coachella Valley to know that our Bar at Figue is the place to go for those who expect the best overall experience,” said owner Lee Morcus. “When I say ‘best’ I mean we’re giving our guests the best food and drinks, and overall experience, offered at prices that are unbelievably fabulous.”
Figue Mediterranean knocks the typical cocktail hour “out of the park” with the new Bar at Figue, featuring exceptional offerings at ridiculously fabulous prices. From the gracious reception welcoming guests through the last, lingering bit of a seductive dessert, “sharing” is the thread that unites the Figue experience. Guests of The Bar at Figue can enjoy a colorful and delectable collection of artisan Mediterranean foods complemented by the Bar’s handcrafted premium specialty cocktails, craft beers and world‐class wines.
of the typical, mundane happy hour. ”Our cocktail hour starts at 4 p.m. and runs until the restaurant closes,” said Morcus. “It is a place where people who expect more will go—the drinks are first‐class and the food is simply outstanding, not to mention the gorgeous, sophisticated atmosphere. It’s an experience that can’t be beat anywhere in the Valley!”
The crown jewel of Figue’s beverage program is the Bar at Figue, a unique, outstanding cocktail hour that begins at 4 p.m. daily and lasts until close. The prices are surprisingly low: well drinks with brand name liquors (Tanqueray, Smirnoff, J&B, and more) are only $5; specialty cocktails are only $7; craft beers are only $5; premium wines by the glass are only $6.
Figue’s bottled wine menu, featuring both Old World and New World labels, includes more than 130 wines especially chosen to enhance the colorful, vibrant cuisine. Guests can choose from a generous selection of delicious Champagnes and sparkling whites, rosé, white, red and sweet wines. Old World wines are from France, Italy, Spain, and Germany along with some special Mediterranean choices. New World wines are produced in the Napa Valley area and Pacific coastal regions of California and Oregon as well as other countries and wine regions noted for producing outstanding wines.
Enjoy Figue’s progressive Mediterranean menu embodying the heart and soul of the region’s cuisine—a unique melting pot of flavors and cooking preparations from the world’s hub of many cultures. With strong influences from the Riviera, France, Italy and Spain, Figue’s food is fresh, authentic, bright, clean and simple. Savor the seductive flavors of the Mediterranean with inspired, delicious culinary creations of Relais & Châteaux honored Executive Chef François de Mélogue while enjoying beverages from the extensive list of wines and premium specialty cocktails with an Old World and New World concept.
Beer connoisseurs have a quality selection of craft beers to choose from. Draft selections include C.V. B. Desert Swarm Honey Wheat from 1000 Palms, CA; Lost Coast Brewery Downtown Brown Ale, from Eureka, CA and Gavroche Red Ale, from France. Bottled beer choices include Abita Light, Lager Light from Louisiana, Chimay Trapiste Belgian Ale from Belgium and Moritz Lager from Spain.
47474 Washington Street La Quinta, California
The Bar at Figue offers six different seating areas to fit guests’ mood: the Main Bar, the Casbah Patio, the Living Room, the Lounge, the Charcuterie and Mozzarella Bar, and the Mountain View Patio, each with their own unique flair. There are several comfortable seating options including high top tables, sofas, and community tables, as well as seating at the bar, which is roomy enough to accommodate both eating and drinking. The new Bar at Figue is located adjacent to Figue Mediterranean’s main dining room. Figue’s intention is to offer the opposite
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PEZ® LO CO CO ith W n ke ic Caribbean Ch Coconut Rice e: 12 minutes
Total time: 48 minutes / Prep tim
Ingredients 1/4 cup flour 2 tbsp curry powder 1 tsp salt 3/4 tsp pepper hs, cut crosswise in thirds 6 boned, skinned chicken thig ® L CREAM OF COCONUT 1 can (15 oz.) COCO LOPEZ REA t 1 cup sweetened shredded coconu 1 tbsp oil (converted) white rice 2 3/4 cups uncooked parboiled ) bag 2 cups shredded carrots (10-oz 1/4 cup golden raisins Directions d bag. Add chicken; toss to pepper in a large, sturdy plastic foo and salt der, pow ry cur r, flou Mix rously; pour into a 4-cup ® REAL CREAM OF COCONUT vigo EZ LOP CO CO of can ke Sha t. coa stick skillet over medium Stir coconut in a deep, large non s. cup 3 al equ to er wat Add re. measu with a paper towel. Add 1⁄2 sfer to a small bowl. Wipe skillet Tran . den gol il unt or s ute min 3 t hea , turning once, cook 3 to h -heat. Add half the chicken and -hig dium me r ove t hea and oil tbsp ng oil and chicken (save sfer to a bowl. Repeat with remaini Tran wn. bro den gol il unt s ute 4 min juices to skillet. Whisk flour rn other half of chicken and any retu ); bag in ng aini rem ture mix r flou the rice, carrots, raisins and ® mixture. Add to skillet along with EZ LOP CO CO into bag in ture mix t, cover and simmer, mix well. Bring to a boil, reduce hea to Stir t. onu coc sted toa tbsp 2 all but Sprinkle with reserved il rice is tender and liquid absorbed. unt or s ute min 25 to 20 for ing stirr t of lime. eshing honeydew melon and a twis coconut. Good with wedges of refr
Pina Colada Ice Cream Ingredients sed milk (NOT evaporated milk) 1 (14 oz.) can sweetened conden ® AM OF COCONUT ¾ cup COCO LOPEZ REAL CRE 3 tbsp of light rum ed 3 cups whipping cream unwhipp d pineapple, well drained she cru ack e-p juic 1 (15 ¼ oz.) can ½ flaked coconut, lightly toasted ® Directions densed milk, COCO LOPEZ In large bowl, beat sweetened con remaining ingredients. Freeze. cream of coconut and rum. Stir in
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THE VODKA 1000 The most incredible, comprehensive collection of everything you can make, drink and discover about vodka! 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. Discover: • 50 fascinating facts about vodka • 750 unbeatable vodka cocktails • 50 delicious food recipes • Information on 50 producers of vodka • 100 vodka websites and resources Never before has this much information on vodka been collected in one place. From the #1 name in bartending, The Vodka 1000 is a must have for bartenders, cooks and vodka enthusiasts. More on vodka than any other vodka book at half the price!
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BAROSCOPES by Madame Vena CAPRICORN
DECEMBER 22-JANUARY 19
Your career takes center stage this Spring. Love is in the air, make sure your social calendar is filled. You never know when you will meet THE ONE! Celebrate while sipping a THAI COLADA.
CANCER
JUNE 22-JULY 22
THAI COLADA
This Spring will be dynamic and difficult at the same time. Take these revisions and stride.Pay particular attention to relationships with friends and family. Smile while enjoying an AGAVE LEAF.
Blend until smooth.
1 ¼ AGAVE LOCO PEPPER CURED TEQUILA 1 dash Sambuca 1 dash bitters 1 dash grenadine
AGAVE LEAF
1½ oz. AGAVE LOCO PEPPER CURED TEQUILA 3 oz. pina colada mix ½ oz. Midori Melon Liqueur ½ cup ice
AQUARIUS
JANUARY 20- FEBRUARY 18
Travel is in the air for you this Spring. Pack your bags! Handle your to-do list at your earliest convince for BEST results. Contemplate while enjoying a PEPPER CUCUMBER MARGARITA.
PEPPER CUCUMBER MARGARITA
1½ oz. AGAVE LOCO PEPPER CURED TEQUILA ¼ cucumber peeled, seeded and diced 1½ oz. lime juice (key lime) 1 oz. simple syrup or agave nectar 1 oz. sweet and sour
FEBRUARY 19- MARCH 20
New ideas are on the horizon for you this Spring. Your charm will turn your hurdles into something more passable. Mull is over while enjoying a TEMPTATION MARTINI.
TEMPTATION MARTINI
JULY 23- AUGUST 22
Spring is full of surprises for Leo. Colorful adventures await you. New tasks will be asked of you at work, rise to the occasion while sipping a CRAZY KRAUT. (Jager Loco) ¾ oz. AGAVE LOCO PEPPER CURED TEQUILA ¾ oz. Jagermeister Shake with ice and pour into a shot glass.
VIRGO
AUGUST 23- SEPTEMBER 22
This Spring money matters are still hanging on. You need to upgrade your possibilities for better pay. Think it over while enjoying a CILANTRO MOJITO.
CILANTRO MOJITO
1½ oz. AGAVE LOCO PEPPER CURED TEQUILA ½ oz. lemon juice 1 leaf basil 2 tsp. sugar, superfine 2 piece Chilean hot pepper
1 ½ AGAVE LOCO PEPPER CURED TEQUILA 1 oz. simple syrup
In bottom of glass muddle lime and cilantro. Add splash of pineapple juice and club soda.
Add basil, sugar, and lemon juice into shaker. Fill with ice cubes. Add AGAVE LOCO. Shake, and strain into a Cocktail glass. Garnish with Chilean hot peppers.
ARIES
LEO
CRAZY KRAUT
Blend with ice, serve in Margarita glass with cucumber slice garnish.
PISCES
Fill a mixing glass with ice. Add all ingredients, stir and strain into a chilled cocktail glass.
MARCH 21- APRIL 19
Your relationship will be challenged this Spring. Health is of upmost importance. A new job is on the horizon-mo money! Take that to the bank while sipping a MAY BE LOCO.
MAY BE LOCO
APRIL 20-MAY 20
Taurus hate change. This Spring you will be brought there, get ready. Control the stress level and relax while enjoying a LOCO LIMON.
LOCO LIMON
2 oz. AGAVE LOCO PEPPER CURED TEQUILA
Rim edge of drinking glass all the way around with a slice of lime. Your choice with or without ice. MAY 21- JUNE 21
Your social life is booming this Spring. An exciting new job offer will be presented, spirits will be skyrocketed. Kick start it while sipping a LOCO DRAGON.
LOCO DRAGON
3 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Whiskey or honey liqueur 4 dashes Hot Sauce
WATERMELON MARGARITA
1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA 2 cups fresh watermelon chunks ½ cup ice
SCORPIO
Fill a shaker with ice. Add all ingredients, shake and strain into a chilled rocks glass filled with ice.
GEMINI
SEPTEMBER 23- OCTOBER 22
You’ll need to make a few tuff decisions this Spring. Once you’ve done that life will be better. Embrace these changes while sipping on a WATERMELON MARGARITA.
Add all ingredients in blender. Pulse for a minute. Salt rim of margarita glass. Pour mixture and garnish with a lime wedge.
2 parts AGAVE LOCO PEPPER CURED TEQUILA 2 parts tomato juice 1 part orange juice 1 dash balsamico
TAURUS
LIBRA
Fill a shaker with ice. Add all ingredients. Shake and strain into a chilled shot glass.
OCTOBER 23- NOVEMBER 21
This Spring the good news is you’ll be slammed at work. The bad news is you’ll be annoyed. A close relationship will come front and center. Count those tips while enjoying a STRAWBERRY JALAPENO MARGARTIA.
STRAWBERRY JALAPENO MARGARITA
1 part AGAVE LOCO PEPPER CURED TEQUILA 3 parts Strawberry Margarita or Strawberry Daiquiri Mix ½ cup ice
Mix Agave Loco and strawberry mix, blend with ice. Garnish with fresh strawberry.
SAGITTARIUS
NOVEMBER 22- DECEMBER 21
This Spring your energy will be focused on news concerning someone near. Manage expectations of others without making yourself sick. Relax while sipping a SANGRIA LOCO.
SANGRIA LOCO
1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA 2 oz. orange juice 2 oz. tomato juice 1 oz. fresh lime juice 1 tsp. grenadine Shake with ice, and serve.
S E R V I C E
B A R
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ed River Lanes in Fargo, ND had used a Self-Contained deep fat fryer for years and it was taking over 40 minutes on a busy evening to prepare and serve orders. Two years ago they replaced it with Quik n’ Crispy and the turnaround was reduced to 10 minutes or less, and food sales went up! Josh likes being able to cook multiple orders of different products at the same time quickly! Not having to wait for one order to finish before adding the next, or several more, makes the difference! “The food tastes better and is healthier too. It’s great not having to deal with grease with less chance of injury to staff. All around, it’s the best option for bar businesses Josh Nelson • Manager • Red River Lanes, Fargo, ND • www.RedRiverLanes.com
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Drink Tokens & Wooden Nickels Choose from 4 sizes, 13 token colors, and dozens of stock designs. Visit www.DrinkTokens.com
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ACCEPT FOLLOWING CARDS. 1-800-46-DRINK NJ Residents add 7% sales tax. Send WE check or moneyTHE order to: Foley Publishing, P.O.CALL Box 157, EMAIL:BARMAG@AOL.COM Spring Lake, NJ 07762. Add $15.00 for shipping and handling. Please allow 10 business days for delivery. Check us out on the web: Check us out on the web: bartender.com, usbartender.com and mixologist.com. bartender.com, usbartender.com and mixologist.com. Blog http://bartendermagazine.wordpress.com. We accept the following ca Blog: bartendermagazine.wordpress.com. SPRING 2013
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ARE YOU FEELING Last Call Last Call FUNNY? INNING CAPTION
You fill in a hilarious or clever caption for the “Bartoon” shown here and BARTENDER® will send $200 for the one that we think is the best. We’re looking forward to seeing ory... Automatic what wine you refill comeengaged." up with!
next Issue
The next issue of Bartender® Magazine Email UP to barmag@aol.com, see bartender.com or mail to: rUnnerS will feature the Best Bars ® BARTENDER Magazine, P.O. Box 157, SpringRegion Lake,US NJ 07762. Mountain Take me to your liter." as well as our regular features. ckenkamp - ILBA, Springfield, IL Show us your resourceful 'm dating the blender." ideas for Signature Cocktails, ano - Blue Pheasant, Cupertino, CA Jokes, Creative Cocktails, sn't taste too oily does it?" Shooters or any intventive ki - Dutchmaster Bar, Buckley, IL idea to share with all Bartender® Magazine “Sorry Pal,readers? we’re out of bloody everything . . .”
m - The Landslide Saloon, Asbury, NJ
The winner will be announced in the next issue.
THE WINNING CAPTION FROM OUR LAST ISSUE Cheryl Hatch, Altamont, NY Send RUNNERS UPinformation,
anythe life out of me Dude.” “Seriously,photos, you are justand sucking information Bill Butler, Applebees,pertaining Murrells Inlet, SC
“Oh, youyour left ourinformation wallet at home?to No problem, just tilt your head a little to the left...” Joanie Fittizzi, NJ barmag@aol.com “If you think I scare you in the daylight, you should see me with the ladies at night.” Craig Galik, Duquesne, PA
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Thank you to the 236 others who entered. Try this issue’s contest! * "You fill in the Caption." BARTENDER MAGAZINE bartender.com SPRING 2014
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The next issue of BARTENDER® will feature the
BARTENDER ••••• Do you have an inventive and resourceful idea to share with BARTENDER® readers? Send to barmag@aol.com ••••• Remember, always keep these coming:
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