BARTENDER Summer 2019

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • SUMMER 2019

Inside

FEATURE BARTENDER

Doug Schulman, Ulu Ocean Grill & Sushi Lounge

FEATURE INTERNATIONAL BARTENDER Stephen Pinto, Bangkok, Thailand

FEATURE CHAMPAGNE Ruinart, blanc de blanc

FEATURE BAR

POV, Washington, DC

& much more!

Thank you for all your help getting us where we are today!

TOP ON-PREMISE

PROFIT GENERATOR

+30.7%

1

Tito’s Very Berry Lemonade

1¾ oz Tito’s Handmade Vodka 3 oz lemonade 5 blueberries 5 strawberries

Just add Tito’s Handmade Vodka and lemonade to a glass. Garnish with grilled berries and lemons.

Find more recipes at TitosVodka.com

Source: (1) Nielsen CGA on premise data - market total, US total spirits top 25 spirit brands by $ value, volume 9L EQ, value $, Avg Price 1.5OZ EQ, rolling 52 w/e 08/11/2018 vs YA

VOL 101, NO. 2, SUMMER 2019

8

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

14

10

18

8 10 12 14

BARTENDER速 Magazine is going green!

If you are receiving BARTENDER速 complimentary you can now provide us with your e-mail address and view the magazine in its entirety on bartender.com! Send your email address to barmag2@gmail.com and help BARTENDER速 become more environmentally responsible today.

ROUTE TO: OWNER BAR MANAGER BARTENDER

FEATURES Feature Bar POV, Washington DC

CELEBRAT

Feature Champagne 40 YEARINSG SERVING TH Ruinart Sustainability

E ON-PREMISE!

Is sustainability important in the on-premise?

Brand Buzz

Skrewball Peanut Butter Whiskey

16

Feature Bartender

18

Feature International Bartender

25 31

Doug Schulman, Four Seasons, Hualalai, Hawaii Stephen Pinto, Bangkok, Thailand

Feature Beer Slightly Mighty

The Art of LeRoy Neiman Cover Art by Lydia Bourhill lydbourhill@gmail.com

Facebook.com/bartendermag, Twitter.com/barmag, barmag.tumblr.com, Pinterest.com/bartendermag, YouTube: bartendermag, Instagram.com/bartendermagazine, Blog: bartendermagazine.wordpress.com

SUMMER 2019

bartender.com

mixologist.com

BARTENDER速 MAGAZINE

1

VOL 101, NO. 2, SUMMER 2019

A MAJORITY OWNED FEMALE CORPORATION

OUR REGULAR FEATURES 4

4

6

22

6

Signature Cocktails

13

CocktailRight

15

Shooters

17

Bartender Foundation

21

Bar Rags/Bar Tricks

22

Cooking With Coco

24

LiBARy

26

Shop Bartender.com

27

Bartender.com

28

24

Creative Cocktails

CELEBRATING

40 YEARS SERVING THE ON-PREMISE!

BARTENDER Application

29

Service Bar

30

Subscribe to BARTENDER® Magazine

32

for Product Information

Last Call

Cartoon Caption Winner & Finalists

32

PUBLISHER/EDITOR:

Jaclyn Wilson Foley FOUNDER:

Raymond P. Foley ART DIRECTOR:

James George G Squared Studios EXECUTIVE SECRETARIES:

Anne Loffredo, Debbie Snader FOOD CONSULTANTS:

Alfred Mayer, Thomas Jannarone HUMOR EDITOR:

Hymie Lipshitz

ADVERTISING DIRECTOR:

Jackie Foley (772) 999-3994 bartender.com / mixologist.com e-mail: info@bartender.com FACEBOOK: bartendermag TWITTER: twitter.com/barmag PINTEREST: pinterest.com/bartendermag BLOG: bartendermagazine.wordpress.com TUMBLR: barmag.tumblr.com INSTAGRAM: bartendermagazine MARKETING ASSISTANT:

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, selfaddressed 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 Corp.: 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 Corp., PO Box 691302, Vero Beach, FL 32969. When sending new address, give old address to ensure prompt service.

Postmaster: Send all address changes to BARTENDER® Magazine, PO Box 691302, Vero Beach, FL 32969. Copyright 2019, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited. ®

Facebook.com/bartendermag, Twitter.com/barmag, barmag.tumblr.com, Pinerest.com/bartendermag, YouTube: bartendermag, Instagram.com/bartendermagazine, Blog: bartendermagazine.wordpress.com

2

BARTENDER® MAGAZINE

bartender.com

mixologist.com

SUMMER 2019

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

3

To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com

RHUBARB FITZGERALD

GINGER BEET MARGARITA

2 oz. Monkey 47 gin 3/4 oz. lemon 3/4 oz. simple syrup 1-2 dashes rhubarb bitters Shaken/Up/Lemon Wheel

LACY HAWKINS, BRAND AMBASSADOR

TITO’S FRESCA RITA

1.5 oz. Tito’s Handmade Vodka .5 oz. Blanco Tequila 1.5 oz. Fresh Sour Mix 1 oz. Cranberry Juice .75 oz. Watermelon or Strawberry Puree Add all ingredients, shake & strain over fresh ice.

Garnish w/ lime wedge & mint.

READ’S SECRET

High Wire Hat Trick gin green chartreuse acqua di cedro lemon pineapple coconut blackpepper

CASA CALAVERA

LOS CABOS, MEXICO

BRAS TAI

Brastis lime juice DISARONNO Mandarine Napoleon Aquafaba BRETAGNE, FRANCE

TURMERIC MULE Boodles Gin turmeric syrup ginger syrup lemon juice lime juice saline soda water

LA PETITE GROCERY’S

NEW ORLEANS, LOUISIANA

WATERMELON COLADA

2 oz. Ciroc Watermelon 1 oz. pineapple juice .5 oz.Coco Lopez Real Cream Of Coconut .5 oz. lime juice Bitters Serve in a rocks glass, over crushed ice, and garnish with watermelon triangle.

WESTERN BREW

1 part Western Son original vodka 1 part toasted coconut liqueur 1 part cold brew BARTENDER® MAGAZINE

Shaken and double strain in a swirl tumbler. Garnish with dill florets and beet salt.

LUDOVIC BRETEL - “LE MABIALAY” RENNES

JESSE CARR, BAR DIRECTOR

4

2 dill florets 3 dashes Angostura bitters 3/4 oz. 1:1 honey syrup 3/4 oz. ginger syrup 1 oz. beet juice 3/4 oz. lime juice 1 1/2 oz. Alipus San Juan Mezcal

bartender.com

CHEF HELENE AN

CRUSTACEAN - BEVERLY HILLS, CA

CHIAPAS PALM

2 oz. 1800® Coconut ½ oz. dry vermouth 1½ oz. cane sugar Slice of honeydew 1 tbsp blackberries ½ oz. grapefruit Add honeydew and blackberries to shaker first, then add remaining ingredients. Shake and strain into rocks glass. Garnish with melon & black raspberry. mixologist.com

SUMMER 2019

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

5

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

BLUE MARGARITA

THE WILD GOOSE

blue curacao patron tequila lime juice blueberry puree

Hennessy VS Cognac raspberry orgeat demarara lemon peach bitters

JOHN FALLER HOTEL MGALLERY ACCOR GROUP GRENOBLE, FRANCE

JIM MCCOURT- BARTENDER PROHIBITION CHARLESTON, SC

PYRAMID SMOKED OLD FASHIONED 1 oz. Woodford Pyramid special reserve 1 oz. Mount Gay black barrel rum 1/4 oz. simple syrup 2 dashes bitters 1 single oversized ice cube

BUBBLE UP Lillet Rose Grapefruit Juice Sparkling Wine Rhubarb Bitters

Garnished with orange peel and cherry.

Placed under a glass dome and mesquite smoke pumped in.

Take to guest and bell removed for reveal.

RIVIERA 31 AT SOFITEL LOS ANGELES BEVERLY HILLS, CA

ROBERTO FLORES THE FAIRMONT DALLAS HOTEL DALLAS, TX

BEET STREET 1 1/2 oz. Gunpowder Gin 1/2 oz. Campari .75 oz. fresh lemon juice .75 oz. honey 1 1/2 oz. Dr Smood Beet Juice

SMOKING SENSATION Disaronno Amaretto Talisker Whiskey agave syrup yellow & green lemon juice Scented Black Tea Happiness egg white

Pour all ingredients into a shaker.

Shake vigorously, strain over fresh ice in highball glass.

Garnish with dehydrated lemon wheel.

AURELIEN THE GRAND CAFE FAUCHON L’HOTEL PARIS

REMI SHOBITAN, MIXOLOGIST THE SURF LODGE MONTAUK, NY

TRADING POST

STRAWBERRY FIELDS

1.5 oz. Broken Shed Vodka infused with Ras El Hanout (spice mix from N. Africa) .5 oz.Coconut Rum .75 oz. House made Orgeat .5 oz. Fresh Lime juice .25 oz. Pineapple juice Shake & double strain. Top with black sesame seeds & lime. This mixture of sweet & spicy is the perfect cocktail for a warm summer day.

JONATHAN EDGEL-BARTENDER THE REEF NEWPORT, RI 6 BARTENDER® MAGAZINE bartender.com

Brugal 1888 DISARONNO Almond Milk Coco Lopez Strawberry Puree Pineapple, Lime, Creole Bitters, Torched Anise TORO TORO MIAMI - DC - DUBAI

mixologist.com

SUMMER 2019

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

7

POV, the famed rooftop of the W Washington DC hotel, which for the past hundred years has stood watch over the White House and the National Mall, is officially back after the hotel’s floor to rooftop $50 million renovation.

Consistently named one of the top rooftop bars in the country, POV returns with a completely new look and new menu, while still offering the best views of the city - hands down. Upon first opening in 2009, the rooftop swiftly became the ultimate destination for notable names passing through the city. It was where Leonardo DiCaprio had tea with Martin Scorsese, where John Legend got on the piano and serenaded Chrissy Teigen, where Jaime Foxx grabbed the mic and had everyone on their feet. Now, the entire outstide will be floor-to-ceiling retractable glass, making it a year-round attraction.

Cocktail legend Sasha Petraske helped usher in a new era for DC nightlife when the rooftop first opened. Today, POV’s cocktail program is being led by Amsterdam-based Cocktail Professor, known for their innovative and insanely delicious creations, offering some of the best craft cocktails to accompany the unmatched view. From local barrel aged beers to personal bartenders for VIP bottle service, POV’s service and amenities are unlike any other in the city. Just prior to renovation, POV was the highest revenue generating bar in Marriott’s North America Portfolio. If you’re in the area, stop in!

8

BARTENDER® MAGAZINE

bartender.com

mixologist.com

BI-PARTISAN

RED .5 oz. Don Ciccio Ambrioso .25 oz. Campari .5 oz. gin .5 oz. sparkling wine .125 oz. lemon juice 2 dashes bitter orange BLUE .75 oz. Creme de Violette .5 oz. gin .5 oz. sparkling wine .125 oz. lemon juice 2 dashes scrappy’s lavender bitters Nicely cut lemon peel in both. Shared drink, shake 1 with green and 1 with yellow Chartreuse. Fine strain and top off with 1 oz. of sparkling wine.

SUMMER 2019

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

9

As the first and oldest established champagne house founded in 1729, Ruinart is the symbol of a “savoirfaire” and an “art de vivre” famed all over the world. Each of its cuvées bears the distinctive signature of Chardonnay, the House’s emblematic grape variety. Elegance, refinement, purity, light and distinctive taste make Ruinart a true timeless and modern icon. Its wines derive their strength from three centuries of history. The Chalk Cellars of Ruinart, Les Crayeres, are an official UNESCO World Heritage Site. The balance between its roots and the audacity of its commitments is the key to its success, making it a Maison that is forever contemporary.

Chardonnay is the very soul of Ruinart. The grape is mainly harvested from the Côte des Blancs and Montagne de Reims terroirs, whose soils contain a high chalk content, offering ideal conditions for the vines to flourish. Chardonnay’s aromatic freshness makes it the golden thread that runs through the Ruinart Taste. This emblematic grape variety’s freshness is the essence of every Ruinart cuvée. With its subtle refinement, Chardonnay is a grape variety that forms part of all Ruinart cuvées. This process has led to only twenty-three vintages being produced since the first Dom Ruinart Blanc de Blancs vintage appeared in 1959.

Official Champagne for all Frieze art fairs including Frieze NYC, Maison Ruinart laid the first stone of the history of Champagne on September the 1st, 1729 as the first established Champagne house. Since then, it has never ceased to perfect the excellence of its wines. Its oenological choice, determined by the pre-dominance of Chardonnay in its cuvées, is the signature of its authentic and recognized expertise.

Maison Ruinart expresses its commitment to art by commissioning well-known artists, which it has done since 1896 when Alphonse Mucha was invited to create an artwork that would make an immense impact at the time. In 2019, the internationally renowned Brazilian artist Vik Muniz received carte blanche to pay tribute to the terroir and the savoir-faire that Maison Ruinart is rooted in. Vik Muniz created a series of works inspired by the idea of artisans and vines facing climate adversity. His photographs represent vine stock with pieces of blackened wood and charcoal. He also brought new life to a leaf from the chardonnay vine - an emblematic grape in the Ruinart taste - based on organic elements from the historical vineyard of the Maison. Through all his creations for the Maison, the artist captured the deep relationships between humans and nature, craftsmen and vines, Ruinart and its terroir, highlighting the creative tension and excellence born from facing the adversity.

10

BARTENDER® MAGAZINE

bartender.com

mixologist.com

SUMMER 2019

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

11

Is Sustainability Important in the On-Premise?

54% of people think that bars & restaurants could be doing more to engage/promote sustainability One way manufacturers can have a large impact on the environment is by improving the distillation / brewing process. This can be done by using more sustainable energy sources or by reducing waste Brands are using reusable packaging that has multiple purposes once the bottle is empty Only 13% Of consumers were extremely satisfied with venues they’ve visited attempts to be sustainable “I often seek out products that are more sustainable” 52% agree “I actively lead a more environmentally conscious lifestyle” - 61% agree “I consider the impact on the environment when ordering food and drink in bars and restaurants” - 37% agree Particularly an issue for young consumers, 46% of 21-34 year olds consider the impact 33% Of environmentally conscious consumers drink out weekly +12pp vs Non environmentally conscious 71% Of environmentally conscious consumers eat out weekly, +4pp vs Non environmentally conscious 51% Of 55+ year olds want to see a reduction in plastic, this is +16pp more than 21-34s 24% Of 21-34 year olds want to see more locally sourced drinks, this +9pp more than 55+ 16% Of 21-34 year olds want to see sustainable cocktails, this +9pp more than 55+ Survey conducted May 2019

“Consumers do believe, want and expect bars & restaurants to do more, with 21-34 age group a key target, caring the most about sustainable food & drinks choices. Suppliers & venues who demonstrate a role or commitment in supporting the environment will go a long way to connecting with these consumers, and will clearly prove valuable in the long term.” - Lucy Hoang- US Senior Insights Manager

12

BARTENDER® MAGAZINE

bartender.com

mixologist.com

SUMMER 2019

Send BARTENDER® your shooter recipe to info@bartender.com

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

13

Skrewball Peanut Butter Whiskey

14

Launched in San Diego in July 2018 by husband and wife duo, Steven Yeng and Brittany Merrill Yeng, Skrewball Peanut Butter Whiskey gained quick notoriety with locals. After the couple experimented making unmistakable peanut butter whiskey cocktails for family and friends, it was a hit and only made sense to brand and bottle the idea. The Yengs began experimenting to come up with the perfect peanut butter flavor, using only vegan-friendly premium ingredients. The first-of-itskind peanut butter flavored whiskey actually tastes like peanut butter and can be enjoyed standalone or as part of a premium cocktail, several of which can be found on the company’s website.

Since entering the market, Skrewball Peanut Butter Whiskey has been presented with several awards, including a Double Gold Medal for Best Flavored Whiskey in the 2018 New York World Wine & Spirits Competition.

With interest growing, the Yengs made the decision to work with a trusted partner and renowned leader in the spirits industry, Infinium Spirits, to maintain a high level of quality and reach their consumer demands.

“Partnering with Infinium Spirits was a natural fit, as they are also a family-owned business and understand the hurdles you have to overcome to survive in this industry,” said Brittany Merrill Yeng, co-founder of Skrewball Peanut Butter Whiskey. “We were immediately impressed with the legacy they’ve built and seeing their passion for Skrewball was exciting and humbling at the same time.”

BARTENDER® MAGAZINE

bartender.com

mixologist.com

“We are absolutely honored to have Steve and Brittany put their trust in Infinium Spirits to build this new, but already highly acclaimed, brand across the country,” said Dan Walker, President of Infinium Spirits. “I am so impressed with what Skrewball has already accomplished; not only is the liquid incredible and highly versatile, but the brand itself is drawing attention from an extremely wide audience of consumers.”

“We’re thrilled to be joining the Infinium Spirits team and are confident they are going to aid in the overall success of Skrewball throughout the nation,” added Steven Yeng, co-founder of Skrewball Peanut Butter Whiskey.

For more information about Skrewball Peanut Butter Whiskey, visit www.skrewballwhiskey.com.

PEANUT BUTTER & JELLY OLD FASHIONED 1.5 oz. Skrewball Whiskey .75 oz. Rye Whiskey 4 dashes Angostura Bitters Combine ingredients over ice in a cocktail glass. Garnish with Luxardo Cherry and an Orange peel.

SUMMER 2019

Purple Hooter

Liquid Marijuana

1/2 oz. Tito’s Vodka 1/2 oz. Chambord splash Sprite

1 part Malibu Rum 1 part Midori 1 part Spiced Rum 1 part Blue Curaçao 1 part Sweet & Sour 1 part pineapple juice

Lemon Cake 1 oz. RumChata 1/2 oz. Limoncello

M&M 3/4 oz. DISARONNO 3/4 oz. Kahlua

The Handshake Zucca Rabarbaro Serve straight up from a shot glass.

Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift.

AutoFry

I

r nc

ease

prof

it

s

EXPAND YOUR MENU WITH HIGH PROFIT ITEMS LIKE FRIES AND CHICKEN WINGS

01.

VENTLESS FRYING

02.

FULLY AUTOMATED

03.

FULLY ENCLOSED

04.

HIGH CAPACITY

No need to install costly exhaust system

Hot

AutoFry takes the hard work out of frying

food

s

AutoFry keeps employees safe from hot oil

Four sizes of fryers to match any business need

MultiChef DO MORE WITH LESS: BAKE, ROAST, TOAST, MELT, OR STEAM WITH OUR HIGH SPEED OVEN

EVEN MORE

Now Available

01.

SUPERIOR SPEED

02.

BUILT IN MENU

03.

SMALL FOOTPRINT

04.

QUICK RETURN ON INVESTMENT

MultiChef cuts cook times by more than 80%

Store up to 80 preset recipes for easy operation

MultiChef fits easily on your countertop

Build an irresistible menu with just one machine

VENTLESS KITCHEN SOLUTIONS VISIT

SUMMER 2019

MTIPRODUCTS.COM/NEW

bartender.com

TO

BE

THE

FIRST

mixologist.com

TO

SEE

OUR

NEW

EQUIPMENT

BARTENDER® MAGAZINE

15

BARTENDER® Magazine is proud to present Doug Schulman as our feature Bartender

DOUG SCHULMAN aii

, Four Seasons Resort Hualalai, Haw

hi Lounge Head Bartender, Ulu Ocean Grill & Sus

As the Great Mark Twain so eloquently said, “Find a job you enjoy doing, and you’ll never have to work a day in your life.” That couldn’t be more true for Doug. He’s been in the service industry for 42 years, and bartending for about a quarter of a century. Every day is like a fresh start on his career. Whether it be teaching Mixology classes to guests of the Resort, welcoming back friends, or learning modern and exciting aspects of the industry, he is always excited to see what wonderful new experiences can be created from a new day! Doug received his B.A. degree in Psychology from UCLA, and who would have thought at that time his studies would be so beneficial in his profession. Doug moved to Hawaii when he was 26 years old from Southern California, and has never looked back. He joined Four Seasons Resort Hualalai at its inception as a banquet bartender, where he was able to hone his speed and technique. He then opened the Lava Lounge Martini and Piano Bar, but it was when he was given the honor to debut the hotel’s flagship outlet ‘Ulu Ocean Grill + Sushi Lounge, that he was able to truly use his talents as both a host and mixologist. Making flavorful, balanced, and unique beverages will always be his passion, but almost as important are the relationships he has with his guests.

Remembering their names and the cocktails they enjoy, sharing their lives with his, seeing their faces light up as they sit down to take in the breathtaking beauty of his bar are but a few of the reasons Doug is the luckiest bartender in the world. This aspect, welcoming people to his “office” is what truly makes a great experience for his guests. “I have crafted drinks for three generations of one family, and nothing brightens my day more than to receive a text from a guest checking to see 16

BARTENDER® MAGAZINE

bartender.com

if I’m working tonight! (Although most of them know my schedule by heart)” The ever expanding beverage industry is what makes each day fresh. New spirits are constantly being introduced, challenging him to create flavor profiles that had never been imagined. “I feel as though I have two families, my beautiful wife and two children, and the many friends I’ve made over the years, who I truly consider my family. This is the reason that when I come to my job, I don’t feel as though I’m working a day of my life.”

PANIOLO PAU HANA DOUG’S SIGNATURE COCKTAIL

Patron Barrel Select Reposado (single barrel, exclusively Four Seasons Resort Hualalai) House-made lime sour fresh muddled cucumber and jalapeno mango puree garnished with local lime and hawaiian chili pepper Cocktail Notes: This cocktail pays homage to the original paniolo (hawaiian cowboys) that still exist where I live in Waimea. Pau Hana (after work) is a term many locals use to grab a drink after a long hard day and this cocktail embodies that spirit!

Using local ingredients and our very own single-barrel aged Patron Tequila makes this cocktail only available at ‘Ulu Ocean Grill & Sushi Lounge’ here on the island of Hawaii.

mixologist.com

SUMMER 2019

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

17

Stephen Pinto

1826 Mixology & Rooftop Bar Bangkok, Thailand

Stephen pursued his Diploma in Hospitality from Mumbai, Certified In Spirits & Mixology from BarSmarts, Pernod Ricard USA, he is also WSET level 2 certified.

Food & Beverage has become his passion and cornerstone in life and drives him to accomplish his goals. Beginning his career in Mumbai, Stephen moved to experience bartending in various parts of the world, to explore his passion internationally in the Middle East and Africa. Stephen feels the Buddha Bar Dubai team helped him to improve his skills and creativity and thereby improving his career growth. Now Stephen is ready to explore as a Master Mixologist and Bars Manager in Rembrandt Hotel Bangkok.

Being a part of the competitive team, he has been involved in various Mixologist competitions in India, UAE, Singapore & Thailand.

UVA AMARA

Stephens’ Favorite Cocktail 30 ml Campari 20 ml Grand Marnier 20 ml Homeblend Amaro 20 ml Italian Chianti

“According to me consistency is the key to success!!!”

“Do what you love and love what you do” - Stephen’s favorite quotation.

18

BARTENDER® MAGAZINE

bartender.com

mixologist.com

Means grape bitter in Italian

SUMMER 2019

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

19

Data Breaches: What You Need to Know to Protect Your Bar and Your Customers by Brad Korkow Data Breaches: The Case for Securing Sensitive Information

When it comes to data breaches, it would seem like the bigger the business, the bigger the bullseye for a potential threat.

Shockingly, the opposite is true. Skimming and exposing credit card information from the small corner bar may not be as lucrative as hacking a big box retailer, but small businesses, like bars and taverns, are an opportunity for thieves to dip their toes in the water of cyber breaching. By “starting small,” thieves test and perfect their methods before diving in to bigger opportunities. In fact, 90 percent of data breaches affect small businesses , putting almost every business at risk.

That being said, it’s more important than ever to protect your bar’s—and your customers’—valuable data to ensure it doesn’t end up in the wrong hands. A data breach can be especially devastating for small businesses, causing financial strain and irreparable harm. Fortunately, breaches can be mitigated. Below are common myths surrounding data breaches and tips to minimize the risk.

Data Breach Myths and Security Tips Myth: It won’t happen to my bar.

Fact: A data breach is a true threat to everyone. Most people associate a breach as the result of a hacked network or malware disruption. However, simple theft, such as stealing a laptop, zip drive or traditional file folder, are legitimate ways that information can be stolen and exposed. Consider these simple actions to keep data safe: •Maintain payment card industry (PCI) compliance •Shred all customer documents (e.g., receipts) that are not necessary to store •Monitor internal systems on a regular basis for suspicious activity •Update computer systems to eliminate known vulnerabilities •Educate employees on data risk and exposure

Myth: If a breach happens, the bank will handle it.

Fact: In most cases, a business is responsible for paying damages associated with a data breach. Payment processors often have contracts with businesses that give them the right to recoup certain costs for a breach. For example, one major credit card merchant typically charges $2.50 per card that is exposed in a breach. That seems minimal at first, but if 5,000 cards were exposed, that costs a business $12,500 in bank fees alone. Other associated costs can include internal investigations, regulatory noncompliance, crisis management and class action lawsuits, amounting to tens of thousands of dollars in fines and expenses.

When that much money is on the line, it doesn’t pay to take a half-hearted approach to data security. Investing in cyber liability insurance is a must.

Myth: A strong password is enough to keep data safe.

Fact: You know that going beyond a basic password is smart—think uppercase and lowercase letters, special characters and nonsensical letter combinations—but bars need to double down on their approach. Two-factor authentication and data monitoring are also needed for optimal data security. Two-factor authentication requires two out of a possible three options to verify a user: something you know (e.g., password), something you have (e.g., cell phone) and something you are (e.g., fingerprint). This security feature is available for a variety of programs and better secures the data that you’re trying to access.

Myth: It’s possible to be 100 percent secure.

Fact: Unfortunately, a business is never completely safe against a data breach. The best way to mitigate the risk is through ongoing threat education (including the latest ways cyber criminals are breaching data), security awareness training and routine system maintenance.

Cyber Liability Coverage: Small Details That Can Make a Big Difference To keep your bar’s reputation intact, going without cyber liability coverage is not an option. Unfortunately, many insurance policies do not adequately cover the various costs involved in a privacy breach. When evaluating policies, look for these important protections: •IT forensic costs •Regulatory fines and penalties •Printing and mailing costs to notify customers/clients, whether or not it is required by law to do so •Cyber extortion expenses and monies paid for a cyber extortion threat •Legal liability—victims will seek to recover their costs, perhaps as part of a class action suit •Electronic and non-electronic acts or accidents that result in the exposure of sensitive information Ongoing diligence and preparation are priceless, but as more information is stored and shared online, there is greater risk of data theft. Society Insurance offers one of the most comprehensive cyber liability programs available, covering both first-party losses and third-party liability claims if the unthinkable happens. When it comes to the safety of your business, there’s no time like the present to assess and upgrade your current data security measures and activate a policy with breach recovery services. Small changes will make a big difference—for both your bar and your customers.

20

BARTENDER® MAGAZINE

bartender.com

mixologist.com

SUMMER 2019

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

21

Cocktails NIGHTS’S WATCH CAMPFIRE 1 oz. COCO LOPEZ® 1.5 oz. jameson .5 oz. baileys 1 oz. demerara Add all ingredients in shaker.

Shake vigorously. Pour over rocks.

Garnish with roasted marshmallows, and rosemary sprig.

Jonathan Rodriguez, Head Mixologist Irma’s W South Beach, Miami, FL

COCO STRAWBERRY REFRESHER

3 oz. COCO LOPEZ® COCONUT WATER 6-8 fresh strawberries 2 sprigs fresh mint 1 tsp sugar 1 oz. your favorite gin 3 oz. soda water In a cocktail shaker, muddle strawberries, mint, and sugar.

Add ice, gin, and COCO LOPEZ® coconut water. Shake vigorously. Strain over ice, top with soda water.

Garnish with fresh strawberries.

SWIMMING POOL

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 scoop crushed ice 1/4 oz. cream 2 oz. apple juice 3/4 oz. vodka 1.5 oz. rum 1/4 oz. blue curacao Blender with ice. Pour into a hurricane glass.

22

BARTENDER® MAGAZINE

COCONUT GROVE

1 1/2 parts COCO LOPEZ® REAL CREAM OF COCONUT 1 1/2 parts light rum 1 1/2 parts orange juice Fill a blender with ice cubes.

Add all ingredients. Blend and pour into a martini glass.

BLANC MARTINI

1/3 parts COCO LOPEZ® REAL CREAM OF COCONUT 11/2 parts Vodka 1 part cream 1/2 part white creme de cacao Fill a shaker with ice cubes.

Add all ingredients. Shake and strain into a martini glass.

COCO CRAN COCKTAIL

2/3 parts COCO LOPEZ® REAL CREAM OF COCONUT 3 1/3 parts cranberry juice 2 2/3 parts apple juice 1 1/3 parts lime juice 2 dashes grenadine Fill a blender with ice cubes.

Add all ingredients. Blend and pour into a wine goblet.

VOLCANO

2 2/3 parts COCO LOPEZ® REAL CREAM OF COCONUT 1 1/3 parts vodka 1 1/3 parts vanilla ice cream 2/3 part almond liqueur Fill a blender with ice cubes.

Add all ingredients. Blend and pour into a cocktail glass.

Garnish with a cherry. bartender.com

mixologist.com

SUMMER 2019

For everything coconut: Cream of Coconut Coconut Water Coconut Milk

Coco Lopez, Inc. | Miramar, Florida | 954-450-3100

SUMMER 2019

bartender.com

cocolopez.com

mixologist.com

BARTENDERÂŽ MAGAZINE

23

BATCH COCKTAILS

Make-Ahead Pitcher Drinks for Every Occasion

By Maggie Hoffman Amazon.com $19.99 hardcover

For guests, the cocktail hour is the highlight of any dinner party, but hosts can find it stressful to keep the drinks flowing. The solution is simple: batch it! In Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion, Maggie Hoffman offers 65 delicious, modern pitcher cocktails that don’t require a shaker or any last-minute prep. Some even keep well in your fridge for weeks! Whether you’re hosting an engagement party or July 4th barbecue, a casual dinner with friends or a New Year’s Eve extravaganza, these pitchers are a breeze to whip up, no matter what enticing recipes you choose – perhaps the Perfect Circle (fino sherry, campari, sparkling wine), the Agony and Ecstasy (mescal, elderflower liqueur, grapefruit, ginger beer), or the Birds and the Bees Punch (rum, cucumber, green tea, lemon). Non-alcoholic options, like the Turmeric Pineapple with lemon and honey, ensure that all of your guests will drink themselves happy. Organized by flavor profile – herbal, boozy, bitter, spicy, fruity and tart, and so on, Batch Cocktails makes it easy to find your new signature drink and have it ready long before the doorbell rings. Imagine that: with Batch Cocktails as your guide, you’ll enjoy cocktail hour as much as your guests.

CHEESE, BEER, WINE, CIDER A Field Guide to 75 Perfect Pairings

By Steve Jones and Adam Lindsley CountrymanPress.com $24.95 Cheese and wine are a classice combination, but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland - based cheese Bar and Chizu (cheese served sushi-style), has been successfully matching cheeses with alcoholic beverages for more than two decades. Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both. Jones provides a treasure trove of delectable, often surprising pairings, as well as simple steps for successful experimentation. This guide will function as a crash course for beginners on buying, storing, and serving cheese and alcohol, while offering more seasoned aficionados page after page of cheese-and-beverage combinations to replicate at home. With gorgeous photographs, this book captures the allure, approachability, and, most importantly, the sheer joy of pairing cheese with beer, wine, or cider.

101 WAYS TO AMUSE/ABUSE A BAR FLY A Book of Bar Tricks, Gags, Bets, Challenges, and Riddles

By Sideshow Pete Amazon.com $19.99 softcover

101 Ways to Amuse and Abuse a Bar-Fly was written by Peter J Moldenhauer in the mid-90s and released in the copywriter in 1995.

Since then it has been updated a few times and the latest release was designed by Hook & Pixel and illustrated by Ricardo Flores. The book has since grown into a brand, Sideshow Pete, which is dedicated to delivering content for bartenders worldwide. There is a Spanish translation in progress with a Q3 release to Latin America.

24

BARTENDER® MAGAZINE

bartender.com

mixologist.com

SUMMER 2019

Feature Beer

Mighty hop character and just 95 calories … that can’t be possible. Oh, but it is! After a year of R&D and months of fine-tuning what seemed to be unimaginable, Slightly Mighty is here! This true indie craft beer has all the character of a world class IPA, but with only 95 calories, 3.6g carbs, 1g protein and 0g fat per 12 oz. serving.

But how? Digging deep into their culinary roots, they found the answer in an ancient Chinese delicacy – monk fruit. Sweeter than sugar per ounce, monk fruit amplifies the body and complexity of the beer, yet contains no calories. Whereas most IPAs start with a formidable malt bill to balance hoppy bitterness with malty sweetness, Slightly Mighty goes about it a different way – all through the magic of monk fruit.

Most light beers are watery and lack body, but with Slightly Mighty, the monk fruit essentially acts as the beer’s skeleton, on which mighty hop muscle and flavor can be built. It allows them to reduce the malt bill and avoid any unnecessary unfermentable sugars, and consequently deliver a beer that is lower in calories and carbs, and perfectly balanced.

The result is a hazy gold lo-cal IPA that throws tropical notes of pineapple, coconut, mango and citrus, all while delivering an aromatic hoppiness that makes it oh-so drinkable. Brewed with ‘lo-cal’ly grown malted barley, Slightly Mighty is dynamic and crisp with a refreshing hop profile.

SUMMER 2019

bartender.com

mixologist.com

Slightly Mighty

ABV: 4.0% Color: Hazy gold Aroma: Tropical, pineapple, coconut, mango and citrus Flavors: Fruity with a balanced hop profile Mouthfeel: Light-bodied and crisp

BARTENDER® MAGAZINE

25

26

BARTENDER® MAGAZINE

bartender.com

mixologist.com

SUMMER 2019

Like BARTENDER Magazine on Facebook ÂŽ

bartender.com Find the definitive information for bartenders...product announcements, contests, cocktail inspiration, trade talk and much more. Visit site today!

SUMMER 2019

bartender.com

mixologist.com

BARTENDERÂŽ MAGAZINE

27

28

BARTENDER® MAGAZINE

bartender.com

mixologist.com

SUMMER 2019

S E R V I C E

OLD MARINE T-SHIRT Send your size and check to Foley Publishing:

B A R

THE FRY WIZARD NO OIL, NO HOOD, NO GREASE TRAP, NO ODOR, START MAKING MONEY IN MINUTES! Just Ten Orders A Day of Just (3) Menu Items Shown Below Will Earn Over $20,000.00 Profit The First Year!

PO Box 691302, Vero Beach, FL 32969 Call 772-999-3994 or Email: barmag2@gmail.com

$5,059.00 - Profit made from ten orders of French fries a day $6,370.00 - Profit made from ten orders of Chicken Nuggets a day $9,100.00 - Profit made from ten orders of Cheese Sticks a day $20,529.00 - Make It This Year!

Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping

Fry Wizard Super System Models Two Models Available!

A Lease-Then-Own-It-Program Is Available!

Start Earning Now And Pay As You Go! Call For Leasing Details Toll Free

1-877-208-6663 www.FryWizard.com

All proceeds go to an OLD Marine.

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

29

Don' t Miss an issue...

Subscribe today!

SUBSCRIBE TODAY...STILL ONLY $30

$5.00 from each subscription is donated to The Bartender’s Foundation™.

☐ YES, I accept your offer: All just for the subscription price of only $30.00 US, $45.00 Canadian (US Funds), $60.00 Foreign (US Funds), for a 1-year subscription.

We would appreciate if you furnished us with some information that best describes your business.

Please check one of the following:

☐ Credit Card orders phone (772)999-3994 (9:00am - 9:00pm M-F, EST only) or send $30.00 check or money order payable to: Foley Publishing, PO Box 691302, Vero Beach, FL 32969

☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

☐ Check here for renewal and give label code. Label Code___________________ You may also order at bartender.com or email: info@bartender.com

Send my subscription to: Name Address City

State

Zip

Email • • • • • • • • • • • 30

Keep up your professionalism Stay on top of the trade BARtoons Shooter recipes Creative Cocktails Brand Buzz Tips From the Top LiBARy Jokes & Quotes It’s Your Shot Service Bar

30 30

• • • • • • • • • • •

Wine articles www.bartender.com www.mixologist.com Marvelous Martinis BARTENDER“Hall of Fame” Signature Cocktails from your establishment Cocktailright® – Have your cocktail published Cooking with Spirits Blending Bartenders WIN MONEY! Enter our contests The Bartender's Foundation™

BARTENDER® BARTENDER® MAGAZINE MAGAZINE

BARTENDER MAGAZINE

®

bartender.com bartender.com

bartender.com

A. B. C. D. E. F. G. H. I. J. K. L. M.

Headquarters of Restaurant or Hotel Chain Restaurant Chain Individual Restaurant Hotel/Motel/Resort Bar/Tavern/Lounge Club (including military) Airline/Transportation Recreation Facility Wholesale/Distributor (beer/wine/spirits) Other Sports Bar Bartending School Casino

Plus

FREE To Enter Contests DISCOUNTS From Bar Rags DISCOUNTS Bar Art, Bartender Specialty Items

BARTENDER® is published 4 times a year–Spring, Summer, Fall/Winter, and Calendar (with 365 cocktail recipes).

mixologist.com mixologist.com

mixologist.com

SPRING SUMMER2017 2019

SUMMER 2015

THE ART OF LeRoy Neiman

Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman

Polo Lounge - 17.75” x 39” Personally signed poster - $250

Girl jockey - 23” x 18” Personally signed poster $250

F.X. McRory’s Whiskey Bar, Seattle - 28.25” x 38.25” Personally signed poster $250 Check us out on the web: bartender.com.

Blog: bartendermagazine.wordpress.com.

SUMMER 2019

Send check or money order to:

Foley Publishing, P.O. Box 691302, Vero Beach, FL 32969. Add $15.00

for shipping and handling. Please allow 10 business days for delivery.

WE ACCEPT THE FOLLOWING CARDS. CALL (772) 999-3994 OR EMAIL: BARMAG2@GMAIL.COM

bartender.com

mixologist.com

BARTENDER® MAGAZINE

31

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, Box 691302, Vero Beach, FL 32969 Please include your email

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

THE WINNING CAPTION FROM OUR LAST ISSUE RUNNERS UP

“Rye Bottles in flight; afternoon delight!”

Amy Lengyel Madfish Grill Sarasota, FL

“If I wanted to see a woman juggle several things at once, I would have just stayed home!”

Victoria Blevins Bristol, TN

“She’s a great Bartender, but I think she has finally flipped her lid.”

Kerry Horton

On Tuesdays the boss let’s her practice juggling, calls it Inventory Reduction.

Benjamin Grice- Owner The Humble Hog Paxton, IL

BARTENDER® MAGAZINE

Grace Lorimor JC’s Bar & Grill N. Charleston, SC

Wow! It’s impressive how she can move those things . .the bottles too!”

FALL/WINTER BARTENDER “HALL OF FAME” ® ••••• Do you have an inventive and resourceful idea to share with BARTENDER® readers?

Send to info@bartender.com ••••• Remember, always keep these coming:

SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES •••••

Need more BARTENDER® ?

Stay up to date with everything BARTENDER-related at Bartender.com Mixologist.com

Jennifer Webb The Phoenix Bar & Lounge Las Vegas, NV

AND THE SEVERAL WE RECEIVED:

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

32

“Can you do that with bar nuts?”

The next issue of BARTENDER®:

“I said Shaken, not Juggled.”

“Get a load of “Mom” Cruise over there!”

bartender.com

mixologist.com

SUMMER 2019

SUMMER 2019

bartender.com

mixologist.com

BARTENDER® MAGAZINE

3

4

BARTENDER® MAGAZINE

bartender.com

mixologist.com

SUMMER 2019