BARTENDER Magazine Fall/Winter Issue

Inside

FEATURE INTERNATIONAL BARTENDER

Cameron Attfield, Dandelyan, London

BARTENDER® Inductee Stan Murphy, PA

HEMP BASED CBD IS COMING TO A BAR NEAR YOU REDUCE PLASTIC POLLUTION & much more!

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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BARTENDER® Magazine is going green!

If you are receiving BARTENDER 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® become more environmentally responsible today. ®

ROUTE TO: OWNER BAR MANAGER BARTENDER

FEATURES Feature Bar The Ranch, Anaheim, CA

Hemp Based CBD is Coming To A Bar Near You CELEBRATING Feature Wine 39 YEARS

Cavit Prosecco

SERVING THE ON-PREMISE!

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Brand Buzz

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Reduce Plastic Pollution Bartender®

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Feature Beer

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Dano’s Dangerous

Stan Murphy, Pottstown, PA Left Hand Brewing Co.

Venetial Cocktail Collective International Bartender Cameron Attfield, Dandelyan, London

The Art of LeRoy Neiman

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VOL 100, NO. 3, FALL/WINTER

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Foley Books

CELEBRATING

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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.

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

DON’T FALL ON ME

PUMPKIN MULE

2 oz. Ron Barceló Imperial 1 oz. jager 1.5 oz. orgeat syrup Served in Coupe Glass Add all ingredients in the shaker. Shake vigorously and pour in a glass. Garnish with pumpkin seeds.

1.5 parts Absolut Original 1 part Black Tea .5 parts Pumpkin Spice Syrup .5 parts Lemon Juice Shake all ingredients with ice and strain over ice.

Top with Ginger Beer and garnish with a star anise pod.

RON BARCELÓ

ABSOLUT

HONEY ROSE

AUTUMN SPRITZ

Vodka Rose Syrup Lemongrass green tea Honey

1 oz. Rosemary Infused Cynar 1.5 oz. Barolo Cinato 5 oz. Domaine Chandon Sparkling Wine Splash Club Soda Garnish with Rosemary Sprig.

MIXOLOGIST PRANAV MODY MUMBAI

SMOKY MARTINI

2 oz. gin 1 oz. dry white vermouth 2 drops liquid smoke 1/2 inch-wide strip lemon zest Combine the gin, vermouth, liquid smoke, and ice in a shaker, and stir vigorously.

MEXICAN MULE “DE CAFE”

1 ¼ parts Kahlúa ¾ part Altos Tequila 3 ½ parts Ginger Beer Build ingredients over ice. Serve in a Mule mug with a lime garnish.

KAHLUA

1.5 oz. Mezcal Vago Elote .75 oz. Ancho Reyes .75 oz. Fernet-Vallet Stir well with ice in a mixing glass, Kody Melton strain over a large piece of ice in a rocks glass. Express oil from a wide grapefruit swath, and garnish with a grapefruit twist.

HOUSTON EAVES - BEVERAGE DIRECTOR DOWNSTAIRS AT THE ESQUIRE TAVERN SAN ANTONIO, TX

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THANK YOUR LUCKY STARS 1.5 oz. Oxley Gin .5 oz. absinthe & .5 oz. lime 1 oz. Lillet Blanc 5 star anise 3 thinly sliced lime wheels 5 channeled orange peels Tonic water Roll in tin with ice, dump into glass and top with tonic, garnish with thyme sprig.

DEVIN CHILDRESS, LEAD BARTENDER VIVIANE - AVALON HOTEL BEVERLY HILLS, CA

BLACKBERRY MALT

MIDNIGHT IN MEXICO

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THE CAMPBELL NEW YORK, NY

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50 ml Irishman Single Malt 25 ml Simple Syrup 25 ml Fresh Lime Sparkling Water Fresh Blackberries In mixing glass muddle 4-5 blackberries with simple syrup. Add lime & The Irishman Single Malt, shake well with ice. Double strain & top with sparkling water. Garnish with lemon segment and blackberry. mixologist.com

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HOT IN JALISCO

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

KING PALM 2.0

Patron Edge “Barrel Select” Reposado Tequila Grapefruit Ancho Reyes Housemade Hot Pepper Tincture Lime

1.5 oz. Rieger Gin 1.5 oz. syrup batch 1.0 oz. Kefir Shake hard and double strain into a collins, garnish with a collins cube and float about an ounce of red wine over the top.

EDGE BAR LOCATED IN FOUR SEASONS HOTEL DENVER, CO

MONARCH BAR KANSAS CITY, MO

TITO’S CINCO

MATCHA MUCH

Two Fingers of Tito’s Handmade Vodka Five Muddled Grapes Hint of Fresh Jalapeno Lime Simple Syrup Orange Bitters

1.75 oz. Tito’s Vodka .25 tsp. Matcha powder .25 oz. lemon juice .75 oz. honey 1 oz. egg whites Dry/Wet shake. Coupe. Lemon twist.

Caitlin Roth

THE COUNTY LINE ON I-10 SAN ANTONIO, TX

KINGSIDE NEW YORK, NY

EASTERN SOUR 1 ¾ oz. infused bourbon: 1 bottle of bourbon ¼ cup yuzu peels ½ oz. green tea simple syrup: 2 cups water 2 cups sugar Kailley Lindman 1 green tea bag ½ oz. smoked amaro (or a bitter amaro variety) ½ oz. yuzu juice 1 egg white Combine all ingredients into a shaker with no ice. Dry shake the liquid for 30-40 seconds. Add ice and shake for another 45 seconds to create some dilution. Strain the cocktail over ice in a Collins glass.

I|O GODFREY CHICAGO, IL

THE PASSIONATE .25 oz. Passion Fruit Puree .75 oz. Lime Juice .5 oz. Home-made syrup 2 oz. Leblon Cachaca Coupe glass Garnish: Fresh shaved cinnamon ZED451 CHICAGO, IL

MONKEY’S COCKTAIL Belvedere Vodka DeKuyper Blue Curaçao Strawberry puree Fresh lime juice Dehydrated lime garnish Shake it. Serve on the Rocks.

RICCARDO SFRAGARO MONKEY COCKTAIL BAR LIVORNO, ITALY

FROZEN APPLE MARTINI Tito’s Vodka Green Apple Puree Fresh Lime Juice

JENNY SCHUBERT - BARTENDER DAVIO’S NORTHERN ITALIAN STEAKHOUSE MANHATTAN 447 LEXINGTON AVENUE NEW YORK, NY 6

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The Ranch Anaheim, CA

R E S TA U R A N T & S A L O O N

THE RANCH Restaurant & Saloon is an award-winning dining destination in the heart of Anaheim. With intimate lighting, mahogany woodwork and leather accents, the 10,000+ square-foot Restaurant offers seasonal menus and top-rated service.

Executive Chef Michael Rossi is akin to a musical savant, composing menus that journey between classic dishes and elevated interpretations of global fare.

Located five floors above the Restaurant & Saloon, THE RANCH Cellar boasts 11,000+ bottles of wine, including Madeiras from 1834, and an extensive list of exclusive wine and rare whiskey. Drawing a rich source of inspiration from its very own local organic heirloom Farm, the cocktail menu features vegetable-forward and fruit-infused bourbons, house-made syrups and barrel-aged libations. THE RANCH maintains the distinction of Orange County’s Best Bar Program!

Less than two miles from the Disneyland Resort, THE RANCH is located at the corner of Ball Road and Lewis Street, 1025 East Ball Road, Anaheim CA. For further information, visit theranch.com.

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BBQ Bacon Old Fashioned

2 oz. House-Cured BBQ Bacon infused Bulleit Rye Frontier Whiskey ½ oz. Alfonso Oloroso Sherry House-made Citrus Bitters Demerara Sugar Garnish with an Amarena cherry & slice of house-made candied BBQ bacon Served over a big ice cube FALL/WINTER 2018

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J. Smoke Wallin is President of Vertical, a seed-to-sale cannabis and CBD brands company.

Prior to entering cannabis, he has been a serial entrepreneur in the beer, wine and spirits industry for over 25 years.

New Health & Wellness Trend: Hemp Based CBD is Coming To A Bar Near You With the Hemp Bill now embedded in the 2018 Farm Bill, working its way through Congress, it is highly likely that Hemp based cannabidiol “CBD” will be fully legal in 50 states in 2019.

Cannabis products serve medicinal as well as recreational needs. On the medicinal (health and wellness) side, the body of scientific research is growing rapidly. CBD, derived from hemp, is one of the 60 naturally occurring compounds found in Cannabis and unlike THC, CBD is non-psychoactive and does not cause any feelings of getting high when consumed. Numerous researchers from major institutions like Johns Hopkins and University of California at San Diego are studying its potential uses, as CBD holds the promise of relieving a long list of ailments, from pain and insomnia to anxiety and epilepsy. The CBD market is accelerating due in part to recent positive developments by: the CDC, FDA, and US Congress. Brightfield Group, a market research firm specializing in cannabis, recently raised its projections for the CBD industry. They project it could reach $22 billion in market size by 2022. According to Datassential, the big data food & beverage research group, 41% of adult consumers know of CBD and 14% have tried it. This makes it more familiar to the drinking public than the hot selling Aperol Spritz, which is still in the “inception” phase, according to Datassential.

I’m in the bar business, what does this all mean for me?

Innovative ingredients that follow flavor trends, have been front and center for much of the past decade in the hottest bars around the world. CBD fits this bill perfectly as the broader cannabis movement has picked up momentum nationally. Today, thirty US states allow some form of medicinal legal cannabis and 9 allow for adult recreational use. In fact, Pew published a study this month that shows 62% of the voting public support cannabis legalization. Among millennials, that figure is over 74%. Beer, Wine and Spirits giant Constellation Brands (Corona, Robert Mondavi wines, High West Whiskey) recently turned heads with its now $4 billion investment into Canadian cannabis company Canopy Growth.

With so much interest in the topic of cannabis, Hemp based CBD is taking off in hip and trendy spots nationally. The Breslin Bar at the Ace Hotel in New York is selling CBD brownies and cocktails. In an interview for Moneyish, James La Russo, a manager at The James Nomad hotel in New York City said, “We’re always researching new ways to help our guests relax, CBD extract is proven to have calming effects, easing anxiety and stress. With it being legal in all 50 states, we knew we wanted to get involved,” he explained. The Standard Hotel, which has a number of locations including New York, Miami and Los Angeles, has CBD featured in its mini-bars and on its bar menu.

2019 will be known as the year of Hemp based CBD breaking into the mainstream. You have the opportunity to be at the forefront of this important movement by finding innovative ways to include CBD as an ingredient or in pre-made products in your bar or hospitality program.

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ROSEBUD Rhine Hall Pommeau Italicus Bergamont Liqueur Grapefruit Juice 12 mg Rosebud Cbd Oil Served at the Breslin Bar, New York, NY

FALL/WINTER 2018

Ginger Fizz

Booster

1 oz. gin 2 limes 4 sprigs cilantro crushed ice Barritt’s Ginger Beer Muddle 3 cilantro sprigs and a slice of lime in cocktail shaker. Add gin and crushed ice. Shake and strain into shot glass. Top with Barritt’s ginger beer. Garnish with cilantro and lime wedge.

1/4 Coco Lopez® coconut water 1/2 tbsp. honey 1/2 inch grated ginger Pinch sea salt Juice of 1/2 lemon Pinch turmeric Mix everything in a high-speed blender and serve in shot glasses immediately.

Jackcafe 1 oz. Kahlua 1/4 oz. Jack Daniels or your favorite whiskey

Salted Caramel Shooter 2 parts RumChata 1 part Caramel Vodka Sea Salt or Table Salt Shake with ice and strain into shot glass rimmed with sea salt, or lick salt off of hand like tequila shot.

BMW Equal parts: Baileys Irish Cream Malibu Rum Whisky

Christmas Cookie Shot 4 oz. Irish Cream Liqueur 2 oz. Butterscotch Schnapps 1 oz. Orange Liqueur .5 oz. Kahlua Build in a cocktail shaker with ice. Shake until chilled.

Strain into shot glasses, serves 5.

Frozen Apple Cider Shots Spiced apple cider sorbet Jack Daniels Whiskey Beauty & Essex NY, NY

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

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Feature Wine Cavit Prosecco

What do you get when you combine a half-century of wine making expertise, dramatic landscape, terror of northern Italy, and a profound enjoyment of the good things in life?

The answer is simple: the CAVIT COLLECTION, Americas #1 Italian wine. Through the years, savvy wine lovers have come to depend on the CAVIT COLLECTION as their favorite go-to source for elegant, versatile wines, perfect for any occasion. This stellar range of high-quality, food friendly wines is produced at the Cavit winery tucked away in Trentino among picturesque mountains, lakes, apple orchards and medieval castles. Cavit Prosecco is the newest addition to the Cavit family.

VINIFICATION

The grapes are generally harvested from mid-September. The grapes are lightly pressed to produce the free-run must which, after decanting for 10 - 12 hours, is transferred to stainless steel tanks, where it is fermented at 18-20°C for a period of between 15 and 20 days. The wine is then stabilized and clarified before refermentation, which takes place in steel autoclaves at controlled temperatures in order to develop the wine’s characteristic and fragrant bouquet. Refermentation is interrupted by cooling and filtration until the residual sugar content is 18 g/l. Sparkling wines with this sugar content are defined as extra-dry, which is the classic version of Prosecco, and is ideal in achieving the perfect balance between softness to the palate and acidity.

TASTING NOTES Appellation: Prosecco DOC Varietal 100% Glera Alcohol: 11% TA: 5.5 g/l RS: 18 g/l

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Cavit Prosecco strikes the perfect balance between mouth-watering freshness and lush fruit flavors. Toasty, with a touch of sweetness, Cavit Prosecco is bright, light and lively, reminiscent of green apple, pineapple and citrus.

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Dano’s Dangerous Tequila was born from a love of tequila, the creative art of Dano Thompson and the second oldest tequila distillery in the world. During 50 years of seeking out the best surf breaks in Hawaii and Mexico, and the best tequila Mexico has to offer, Dano started infusing Pineapple and Jalapeno into his favorite tequila, creating the smoothest, easiest drinking tequila anyone has ever tasted!

The journey led Dano to Hacienda De Reyes, a small, 4th generation, family run Tequila distillery in Tequila, Jalisco, where the Reyes family, since 1840, has been hand crafting tequila in small batches, using the sweetest blue agave, brick ovens and copper stills. Here in the historic town of Tequila, the Reyes family crafts Dano’s Tequila Infusion using 100% Agave Azul Blanco Tequila and Fresh Pineapples and Jalapenos as well as the best tasting, ultra premium Blanco, Reposado and Anejo Tequilas, now all distributed worldwide under Dano’s label.

The Process

How is it that this Tequila tastes so smooth and sweet? It is the special attention to every detail at every step of the process. A process that dates back to 1840 at the 2nd oldest Tequila distillery in the world, overseen by the 4th generation of family craft distillers. A process that uses only the traditional ways of the craft.

Step 1. The Pinas- They use only mature blue weber agave at least 8 years old and measured for degrees brix (sugar content\sweetness).

Harvested at the peak of ripeness and hand trimmed, creating their “pinas”, the heart of the agave plant. The best tequila starts with the best agave.

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Step 2. The Homos (Brick Ovens) Steaming- Their perfect pinas are slow steamed for 26 hours in 180 year old Homos. Cooking in a homo imparts the flavors of the oven and increases the intensity of the toasted sugar and sweetness to the palate and finish. This oven cooking takes longer but you can easily taste the difference. The world’s best quality tequila is made using homos.

Step 3. Fermentation- Once cooked, agave “pinas” are milled for sugar extraction. The cooked pinas are crushed in order to release the aguamiel (juice) that will be ferment­ed. The agave’s own natural yeast is used to accelerate and control the fermentation.

Step 4. Distillation- The tequila is double distilled using only Copper Stills. Master Distiller Don Raul Reyes Barajas, has many years of experience, passed down for generations, in creating perfectly balanced tequila with uniquely smooth taste profiles. Tequila simply tastes better distilled in copper stills.

Step 5. Aging- The tequilas are hand made in small batches using old school era processes at every step. The Reposado and Anejo are aged in virgin white oak barrels. They do not use old whiskey barrels, so all you taste are sweet agave flavors.

The Reposado is aged for 9 months to achieve its golden color.

The Anejo is aged for 18 months maturing to a deep amber. www.danosdangerous.com

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HAY! Straws is on a critical mission to reduce plastic pollution in our oceans, one plastic straw at a time. They offer an eco–friendly alternative to the nearly 500 million single–use plastic straws used every day in the U.S. alone. Working in the hospitality industry and seeing first hand the devastation of single-use plastics inspired the HAY! Straws team to search for sustainable alternatives. They wanted to find a replacement for single–use plastic straws that were 100% biodegradable and free of plastic (even bioplastic). When the founders discovered straws made from actual straw, they were shocked at how simple the solution could be. The answer was in the name all along! “Our straws are the byproduct of wheat production. Wheat is typically grown for its grain, which gets made into our and other food products. Once the wheat plant reaches maturity and turns golden yellow, the grain is harvested off. The wheat stems get cut and made into things like hay for animal feed and, in our case, straws—hence the name HAY! Straws !” - Gilmar Arellano, CEO HAY! Straws are similar in feel and function to the plastic straws we’ve all become so accustomed to, but without the toxins and the damaging footprint on our earth. Unlike paper straws, HAY! Straws are made from a renewable source, and best of all, they don’t get soggy!

HAY! Straws - Source their wheat stems from small farmers around the world. This offers an extra financial opportunity for the farmers to sell the by products instead of throwing them away.

- Hand-select the best of the harvest to ensure the highest level of quality, and a charming level of natural variation.

- Harvest the wheat stalks, cut them to length, and then thoroughly rinse in sterile water three times to remove any dirt or bacteria. No chemicals are added—ever.

- Package & deliver plastic free, using unbleached kraft boxes printed with soy–based inks.

- Compost naturally after use—toss them right in the compost bin after use. Unlike plastic straws, HAY! Straws will break down naturally, returning to the circle of life.

- Gluten intolerant? Not a problem. HAY! straws are gluten-free.

For further information visit haystraws.com

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STAN MURPHY

Pottstown, PA

40 Years Bartending

Stan Murphy aka “Stan the Man” Was born in Pottstown, PA, Son of the late Stanley J. Murphy & Anna Mae Murphy.

In 1978 Stan moved to Fort Lauderdale, Florida and found his true calling thanks to his late Aunt Rose in becoming a career bartender. Stan started as a bartender for Flanigan’s Big Daddy Lounges & Nightclubs, surviving 5 “Spring Breaks” and upon coming back to Pa in 1983, worked at their King of Prussia & Philadelphia locations and also tended bar at the Hilton Garden Inn, River Crest Golf Club, and TGI Fridays.

Stan is a Leukemia Cancer Survivor and has volunteered for over 12 years at the Tower Health Pottstown Hospital (PA) specifically in the Cancer Center and has participated in three Livestrong Challenges that supports their Cancer Foundation.

Stan is a 4th degree Knight of the Archbishop Sheen Assembly #3046 of the Knights of Columbus, as well as an usher at St. Catherine of Siena Church of Exeter Township, Pa. Stan has ran in over 30 charity races to help generate funds for the March of Dimes, the Cancer Society, Muscular Dystrophy, and the Heart Association.

Although semi-retired Stan still works slinging drinks at the Ye Olde Coventry Pub in Pottstown and has worked for its present owner for over 20 years. Stan enjoys time with his family & loved ones and traveling & most recently went to Ireland, Hawaii, & California. Stan loves going to the beach, kayaking, fishing, & hiking and attending Philadelphia Eagles Football games and grilling on his deck. Stan’s motto is “Live Life to Inspire” BARTENDER® would like to thank Beverly Erickson for nominating Stan. A fine addition to the BARTENDER® “Hall of Fame”. Welcome Stan!

Stan’s favorite cocktail:

Pack highball glass with ice, pour 1-1/4 - 1-1/2 oz. Jameson Irish Whiskey, fill with Gingerale, & squeeze in medium sized lime wedge & stir, drop in stir stick

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Feature Beer

As pioneers in Nitro technology, Left Hand was the first American brewery to bottle nitrogenated craft beer in 2011.

Innovation is part of their cultural fabric and they had no intention of stopping technological advances there. In 2016, they debuted the first US Nitro cans allowing nitro fans to take their beer on the go and enjoy a perfectly smooth and creamy experience.

Left Hand is synonymous with Nitro. They are first in Nitro technology and first in Nitro experience. Milk Stout Nitro is the single most popular craft stout in the country and they are incredibly excited to be adding new and exciting variations of this staple independent craft beer to the Milk Stout family. Chai Milk Stout Nitro is a seasonal release and their first run flew off the shelves. It’s super smooth with aromatic spices. Dark and delicious, Chai Milk Stout Nitro cascades beautifully 18

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from the tap, building a tight, thick head like hard whipped cream. The intoxicating aromatics of our proprietary chai blend enhance the initial roasty creaminess on the palate. The finish is pure bliss with the warmth and nostalgia of the quintessential spices for the fall and winter seasons.

Be on the lookout for Left Hand Brewing’s next seasonal Milk Stout release.

Raspberry Milk Stout is set to debut in mid-winter.

Chai Milk Stout™ Nitro Malts: Pale 2-row, Crystal, Munich, Roasted Barley, Flaked Oats, Flaked Barley, Chocolate Hops: Magnum, US Goldings Body: Full Color: Black Other: Left Hand Chai Blend ABV: 5%

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ABOUT VENETIAN COCKTAIL COLLECTIVE LAS VEGAS, NV

The Venetian Cocktail Collective is a collection of adult nightlight concepts delivering unparalleled cocktails, refined, sophisticated settings, and unique music identities consists of the sophisticated Dorsey, the romantic Rosina and the energetic Electra Cocktail Club. While The Dorsey emphasizes sophistication and Rosina pays homage to the classics, Electra is an innovative escape that exudes an inventive collision of energy and style. Rather than competing with each other, the bars create a collective, where each complements the others, but is clearly distinctive. The Venetian Cocktail Collective is redefining cocktail culture on the Las Vegas Strip, offering a variety of nightlife experiences, all of which exude elevated luxury for the alternative Vegas traveler.

Disgruntled Mai Tai- Electra

1 oz. Smith & Cross Rum 1 oz. Aperol 1 oz. Fresh lime juice 1/2 oz. Orgeat 1/2 oz. Curacao Dry shake. Serve in a large rocks glass over crushed ice. Garnish with a sprig of mint, wind swept parisol umbrella & an upside down mini bottle of Underberg

’86 Spritz - Electra

3/4 oz. Amaro Montenegro 3/4 oz. Dry Vermouth 2 oz. club soda 2 oz. Champagne Build in rocks glass& gently stir.

Garnish with grapefruit slice thin half wheel pushed in to glass like a twist.

Penicillin- The Dorsey

2 oz. Pig’s Nose 0.75 oz. fresh lemon juice 0.375 oz. fresh ginger juice 0.375 oz. honey 0.125 oz. Islay scotch float Candied ginger garnish cut crystal rocks glass. Big cube.

Dark ‘N Stormy - Rosina

2 oz. Gosling’s Rum .5 oz. lime juice .75 oz. ginger juice Top with club soda. Whip. Serve in a Collins glass. Garnish w/ candied ginger.

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Cameron Attfield

DRY GIBSON MARTINI

Dandelyan London

Cameron’s Favorite Cocktail 70 ml Plymouth Navy Strength 5 ml Dry Vermouth 5 ml Pickle Brine

Cameron has been in the hospitality industry for around 10 years now, ranging from nightclubs, cocktail bars and 5 star hotels.

He has bartended in U.K, Australia and New Zealand and is currently working at Dandelyan London, voted worlds best bar.

Before Dandelyan he co owned and operated a small bar in New Zealand for two years. Cameron personally built this bars interiors by hand and managed the day to day running. The bar succeeded from a very small quiet bar to one of the most well known in the country. Prior to this he was in Melbourne Australia, where he was the Head Bartender for Boiler Maker House.

This was awarded Australia’s best new bar and has continued to win countless awards within Australia.

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Should your travels take you to London, you can reach Cameron by Instagram @ Cameronattfield

Why is Cameron Feature International Bartender?

2017 La Maison Cointreau NZ Champion & Global Finalist

2015 Boiler Maker House – Best New Bar 2015 – Head Bartender House of Angostura NZ National Champion & Global Finalist

Bacardi Legacy National Finalist Perfect Blend National Finalist Fernet Branca National Finalist The Gin Room voted Number 1 Nightlife in Auckland

2016 42 Below Cocktail Earth Cup Australian Champion

2018 Diageo World Class UK Finalist

Bacardi Legacy National Finalist

Cointreau UK National Finalist

Fernet Branca National Finalist

Worlds Best Cocktail Menu - Dandelyan

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COCO MEATBALLS 2 lbs. ground chicken or desired meat Lime juice Cilantro for garnish

CREAMY COCO SUN DRIED CHICKEN

MEATBALL SEASONINGS 2 tbs. COCO LOPEZ® REAL CREAM OF COCONUT ¾ cup cilantro 2 small shallots ¾ cup diced carrots ¼ cup basil leaves ½ tbsp. ginger 1 tbsp. fish sauce ½ tsp. salt½ tsp. cumin powder 2 tbs. coconut cream

SAUCE 14 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 tbsp. Thai red curry paste 1 tsp. fish sauce 1 tbsp. tomato paste ¼ tsp. ground coriander powder ¼ tsp. garam masala powder Blend the first 5 ingredients listed under “meatball seasonings” in a food processor until finely chopped. Add remaining ingredients and blend well.

Pre-heat oven to 420 F. Line a non-stick aluminum foil over a large sheet pan. Mix ground meat with the seasonings. Mix well and form golf ball size meatballs (makes 20).

Bake first side 20 minutes and flip side 15 minutes or until the meatballs are completely cooked through.

Mix ingredients under “sauce”. Slow simmer over medium-low heat, stirring the sauce until everything is combined and reduced to a thicker sauce. Keep stirring the sauce to prevent it from burning on the bottom.

Once the meatballs are cooked through and the sauce is thickened, add the meatballs to the sauce. Simmer for another 3 minutes.

Coat the sauce over meatballs. Drizzle with lime juice, garnish with cilantro leaves.

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1/2 cup COCO LOPEZ® REAL CREAM OF COCONUT 1 tbsp. Olive oil 4 large Chicken breasts (whole or cut into strips) 1/4 cup Chicken broth 1 tbsp. Arrowroot powder (or 1/4 tsp xanthan gum) 2 cloves Garlic (minced) 1/2 cup Sun-dried tomatoes 1/2 cup Fresh basil (chopped) Sea salt Black pepper Season chicken breasts on both sides with sea salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear on both sides until golden (about 3 minutes on each side). Remove, cover with foil to keep warm, and set aside. In a small bowl, vigorously whisk the arrowroot powder into the chicken broth. Sprinkle it evenly on top, then whisk fast. Add the minced garlic to the skillet (if dry). Cook for 30 seconds, until fragrant. Add the arrowroot/broth mixture, COCO LOPEZ® REAL CREAM OF COCONUT, sun dried tomatoes, and half of the fresh basil. Increase the heat to bring to a gentle boil, then reduce heat and simmer for 2-3 minutes, until the sauce thickens. Season with sea salt and black pepper to taste. Add the chicken back to the pan and spoon the sauce over it. Cook for about 1 minute.

Top with the remaining fresh basil before serving.

COCO POKE CAKE 1 15 oz. can COCO LOPEZ® REAL CREAM OF COCONUT 1 box devil’s food cake mix (plus ingredients to make cake; 3 eggs, 1 cup water, 1/2 cup oil) 1 8oz. tub light cool whip or 1 cup heavy cream whipped until stiff peaks with 1/4 cup powdered sugar 1 1/2 cups coconut flakes, toasted Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. Bake at 350° Fahrenheit for 34 minutes. Allow cake to cool to room temperature. Toast the coconut on an ungreased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir and continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, stay right by oven and stir frequently. Allow the toasted coconut to cool. Using a fork or wooden spoon, poke holes all over the top of the cooled cake. Open the can of COCO LOPEZ® REAL CREAM OF COCONUT, empty it into a 2-cup measuring glass and heat for 15 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the COCO LOPEZ® about 5 -10 minutes. Frost the cake with cool whip or whipped cream, sprinkle top with toasted coconut. Cut and serve immediately. Keep leftovers refrigerated.

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For everything coconut: Cream of Coconut Coconut Water Coconut Milk

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

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Drinking Distilled: A User’s Manual

By Jeffrey Morgenthaler Amazon.com $16.99 Everything you ever needed to know about drinking. This opinionated, illustrated guide for cocktail beginners covers the basics of spirits. Drinking Distilled offers easy-reading, a colorful introduction for cocktail beginners, with succinct lessons on drinking culture, spirits, and cocktail making.

Novices will learn how to order a drink, how to drink with the boss, how to drink at the airport, and more. Twelve perfect starter recipes – ranging from a Dry Gin Martini to a Batched Old-Fashioned (perfect for the flask) – plus original illustrations by artist Sami Gaston round out this distillation making it the perfect gift and a fantastic addition to any bar cart.

The Mixology of Astrology Cosmic Cocktail Recipes for Every Sign

By Aliza Kelly Faragher Amazon.com $15.99

Don’t wait for the stars to align—find the perfect drink for your astrological sign with the Mixology of Astrology. True love is just one martini away…if you’re a Leo, that is. Demystify both the stars and the drink menu with these simple guidelines. Try a French 75 for balanced Libra, suggest something adventurous for carefree Sagittarius, or stick to a classic with an Old Fashioned for Capricorn. When your friends wonder how you always know their perfect drink, you can just tell them it was written in the stars.

Meehan’s Bartender Manual

By Jim Meehan Amazon.com $40.00 The first book of the modern era to explain the bar industry from the inside out. With chapters that mix cocktail history with professional insights from experts all over the world, this deep dive covers it all: bar design, menu development, spirits production, drink mixing technique, the craft of service, the art of hospitality, and more. The book also includes recipes for 100 cocktails culled from the classic canon and Meehan’s own storied career. Each recipe reveals why Meehan makes these drinks the way he does, offering unprecedented access to a top bartender’s creative process.

Whether you are a professional looking to take your career to the next level or an enthusiastic amateur interested in understanding the how and why of mixology, Meehan’s Bartender Manual is the definite guide.

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S E R V I C E

B A R

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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

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SUMMER 2015

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THE ART OF LeRoy Neiman

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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

“Highballs are on me!”

Jerit Ross- Bartender New Orleans “Barkeep, I’ll take a nightcap please.”

Cameron Palmer Cameron”s Pub Half Moon Bay, CA

Amy Lengyel Madfish Grill Sarasota, FL

2019 CALENDAR

With these featured brands: Patron Tequila Mozart Chocolate Liqueur The Irishman/Writers Tears DISARONNO Tanqueray Gin Coco Lopez Cinzano Vermouth Tito’s Vodka Ezra Brooks/Rebel Yell Bourbon Los Amantes Mezcal Barrow’s Intense Ginger Liqueur

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

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

Need more BARTENDER® ?

Millennial to Bartender: “but the ad said ‘Bar Back Wanted’” Megan Costanza Alexandria, VA

“This is our Wine rep from NAPa Valley“

The next issue is BARTENDER®:

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

AND THE SEVERAL WE RECEIVED: “I’m a mixologist, not a psychologist/psychiatrist/ therapist” Reference to “Body shots”

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

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“the sign said Lounge.”

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