Bartender Magazine Spring 2013 by Foley Publishing Corporation

ESTAB.1979

THE NUMBER ONE SOURCE

AUTHORITY ON BARTENDING AND ON PREMISE • SPRING 2013

C e lebrating our 34th year THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

•

Vol. 95, No. 1, SPRING 2013

feature stories 4 Editorial 10 Featured Bartender: Katie Alexander Las Vegas

16 & 17

16 & 17 Top Bars “EASTERN” 19 Bar Tricks by Sideshow Pete

21 Should My Barstools Swivel? by Emily Fritz

31 The Art of LeRoy Neiman 21

Cover Artist: Doug Swenson

E:art70@sover.net • artseventy.com • 802.334.6741

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31 BARTENDER ® Magazine is going green!

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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 barmag@aol.com your e-mail address and help BARTENDER become more environmentally responsible today. SPRING 2013

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BARTENDER MAGAZINE

C e l ebrating our 34th year

A MAJORITY-OWNED FEMALE CORPORATION

•

Vol. 95, No. 1, SPRING 2013

our regular features Publisher/Editor: Jaclyn Wilson Foley

6 Creative Cocktails 8 Shooters 12 Bargos 14 Signature Cocktails

18 Jokes & Quotes 20 Bartoons by Bob Schochet 22

22 Cooking with Coco 24 LiBARy 25 Great Gifts for Bartenders 26 bartender.com 27 Baroscopes by Madame Vena

28 , 29 & 30 Service Bar

for Product Information

32 Last Call

by Bob Schochet and Cartoon Caption Winner & Finalists

27 Bartender Magazine twitter.com/barmag

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Founder: Raymond P. Foley Assistant to the Publisher/Editor: Lauren Saccone Art Director: Doug Swenson Art Seventy, Inc. (802) 334-6741 Executive Secretaries: Anne Loffredo, Debbie Snader Food Consultants: Alfred Mayer, Thomas Jannarone Humor Editor: Hymie Lipshitz Advertising Director: Jackie Foley (732)449-4499 • Fax: (732)974-8289 www.bartender.com e-mail: barmag@aol.com Facebook: Bartender Magazine

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Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Marvin Solomon, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 100,000 readers and subscribers. Editorial Contributions: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self-addressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing 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., P.O. Box 157, Spring Lake, NJ 07762. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER®Magazine, P.O. Box 157, Spring Lake, NJ 07762. Copyright 2013, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

From the makers of

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BARTENDER

b a r t e n d e r . c o m 4

EDITORIAL THANK YOU

'Sandy' (the hurricane) shut us down for over two weeks. We live and work at the Jersey Shore. Thank you for your understanding and patience. Don't listen to anyone, we are here and back as usual! The top 10 Eastern Bars took us a while, and we'd like to thank all who helped the emails (barmag@aol.com), the phone calls, and help from bartenders, owners, salesmen, wholesalers, and customers. There was NO FEE to be in this. Eastern this issue, next issue Central US. Get your nomination in now at bartender.com. Again, thanks to all!

NAMES We get a lot of calls about names certain individuals are calling themselves - Guru (either Cocktail or Bar Guru), Mr. Mojito (by the way, there are two or more of these people), Mr. and Mrs. Cocktail (don't you think you should have tended bar??), Liquid Chef, Chef Master Mixologist, Cheftender, Drink Goddess, Liquid Lady, and on and on. We are offering $500 for the worst name someone gave themself. Just send it to us at barmag@aol.com. The pretentious name and the real name. As far as I'm concerned, there's one Master Mixologist and he got it over thirty years ago, and he named himself Dale (King Cocktail) DeGroff! Dale, you started it. We would like you to be the JUDGE! So ask your PR person what your pretentious name is. And have fun! Ray & Jackie Foley

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C REATIVE COCKTAILS GREEN FAIRY-RITA

THE PATRON GOLD COSMOPOLITAN

1 1/2 oz. Milagro Silver 1 oz. Agave Nectar splash lemon-lime soda Sugar rim of glass. Combine ingredients. Top with 1 oz. Absinthe. Garnish with mint sprig. Can be served either frozen or on the rocks.

Jeremy Contreras Hawaii

G. Cohen Dallas, TX

THE HARDWICK

POLAR ICE CAP

2 oz. 1 oz. splash

Captain Morgan Parrot Bay Mango Rum Cointreau Cranberry Juice

Tony Hardwick Atlanta, GA

2 oz. 1/2 oz. dash 6-10 1/2 oz.

Jeremy Contreras Kihei, HI

Jameson Sugar Syrup Water Mint Leaves Lillet Rouge

THE ULTIMAT BLUE SUNRISE

Bruise the mint sprigs in a highball glass or Julep cup with water and sugar. Add Jameson and stir. Fill glass with crushed ice. Float Lillet Rouge on top. Garnish with fresh berries and additional mint. J. Shannon Farmington, CT

1 1/2 oz. St. George Botanivore Gin 3/4 oz. Luxardo Bitter 3/4 oz. Byrrh Quinquina Stir all ingredients thoroughly with ice. Strain into a coupe. Garnish with orange peel. Danny Shapiro Chicago, IL

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1 1/2 oz. Ultimat Vodka 1/2 oz. Patron Citronge Orange Liqueur 2 oz. Fresh Blueberry Juice 1 oz. Fresh Mango Juice Blueberry Garnish Silver Sugar Rim

Catie Gibbons Chicago, IL

CAPTAIN OBVIOUS

NEO NEGRONI

1 1/2 oz. Light Rum 1 oz. Captain Morgan 2 oz. Sweet & Sour Mix splash Lemon-Lime Soda Ice

Combine ingredients in blender. Blend and pour into hurricane glass. Top with 1/2 oz. Blue Curacao.

JAMESON JULEP

1 1/2 oz. Patron Silver Tequila 1/2 oz. Patron Citronge Orange Liqueur 2 oz. Organic Blackberry Juice 1 oz. Fresh Orange Juice Fresh Blackberry Garnish 10-Carat Gold Rim

1.3 oz. Pinch 6 oz. 2 lime

Dickel #8 kosher salt (or a pickle) 7-up wedges squeezed in

Build in glass & serve in a Collins glass. Jason Littrell New York, NY

SPRING 2013

SHOOTERS BUFFALO SWEAT BUTTERY FINGER 1/4 shot Irish cream 1/4 shot vodka 1/4 shot butterscotch schnapps 1/4 shot Kahlua Serve as a shot.

1 1/2 oz. bourbon dash Tabasco sauce Pour into shot glass. Joe Bencivenga Franklin Square, NY

Krista Behr Poughkeepsie, NY

CHAMPAGNE ROYAL

TO THE MOON

Build in a shot glass.

1/4 shot Irish cream 1/4 shot amaretto 1/4 shot Kahlua 1/4 shot 151-proof rum

1/4 oz. Chambord 1 3/4 oz. champagne

Enya McNeice Charleston, SC

Serve as a shot.

DIRTY HARRY

Lauren VanHooijdunk Exeter, NH

1 oz. Grand Marnier 1 oz. Tia Maria

Shake with ice and strain into a shot glass.

BAMBI 3/4 oz. Kahlua 1 1/4 oz. Baileys Irish Cream splash Courvoisier

L. Vietro Rye, NY

Check your site and shoot!

KENTUCKY COLONEL

Jan DeBenedictis Millis, MA

1 oz. Wild Turkey 101 Bourbon 1/4 oz. Benedictine

Shake with ice. Strain into shot glass.

BUCKING BRONCO

1 oz. Southern Comfort 1/2 oz. tequila

B. Eisenberg Louisville, KY

Build in a shot glass.

SUPERMODEL SHOT

Scott Saine Baltimore, MD

1 1/2 oz. Bacardi Limon 1/2 oz. Midori 1/2 oz. blue curacao Bacardi USA Inc. Coral Gables, FL

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BARTENDER® MAGAZINE IS PLEASED TO SPOTLIGHT OUR FEATURE BARTENDER.

nesses, the cliental had an eclectic range as only Vegas can offer. Throughout the years, the now seasoned veteran of the industry came to know that “no matter the problem, it could be handled with a smile and diplomacy, and if not.. just grab them by the scruff and toss em out”.

Katie Alexander

Las Vegas Native with over 23 years of experience behind the bar, Katie got her start in the business at a local bar called Bully’s; a small, run down, off the strip drinking hall in an area the locals refer to as “Naked City”. Naked City got its name in the early 50’s when all of the show girls used to sunbathe topless at the small hotel pools right off the Strip. The neighborhood had long since lost its luster and swung towards the seedy and slightly unsavory side. After she landed the job the owner pulled her aside and said “I need a dead ringer to help me clean up my other bar, so don’t put up with any crap, and I will teach you everything you need to know.” Following this advice, Katie quickly got into the swing of the business and spent a few years at Bully’s in her newly found career. She worked in a few other bars around the city until meeting an incredible man named Kelly, who recognized her enthusiasm, hard work and professionalism that landed her at his bar named Kelly’s Kasino. For the next 13 years it was Katie’s new home. A small bar nestled in the middle of strip clubs and industrial busi-

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Katie eventually moved onward and upward and today is proud to be part of the team at Huntridge Tavern. While the initial efforts were focused on another cleanup project, Katie’s reputation and vast experiences were a perfect fit. After less than a year working dayshifts Katie was again recognized for her abilities and appointed swing-shifts and the bar manager position. Five years later Katie remains an important ingredient at Huntridge Tavern; a bar that people want to work for and customers want to come hang out at. “We simply have a great mix of customers. Where else can a 22year old sit next to a 90-year old and have a great conversation? Customers want to come in, be greeted with a smile and be able to leave their problems at the door and just have a good time”, stated Katie. Katie has been honored by Las Vegas Weekly as one of the Best Bartenders in Vegas and featured in the Las Vegas Tribune. Huntridge Tavern is located at 1116 E. Charleston Blvd., Las Vegas, Nev. 89104 Tel: 702-384-7377

Breakout 8 Year Old Premium American Rye Whiskey

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www.tennesseespiritscompany.com Great brands supplied by The Tennessee Spirits Company, Pulaski, TN. We urge you to enjoy our products responsibly.

BARGOS GREAT BAR LOGOS How Great is YOUR LOGO/NAME?

Send to: BARTENDER® MAGAZINE • P.O. BOX 157, Spring Lake, NJ 07762 Email: barmag@aol.com • www.bartender.com Tel: (212) 268-8930

352 Seventh Avenue, New Yourk , NY 10001 www.mustangharry.com

-392-0904 Elkton, MD 21921 • 410 400 North Bridge St. • cornerstavern.com www.four Thompson Owners; Debbie & Keith

260.492.0206 5741 St. Joe Rd. Fort Wayne, IN 4683 5 Find us on Face

book

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IGNATURE COCKTAILS

LINCOLN ROAD DAIQUIRI 1 1/2 oz. Santa Theresa 1976 1 1/2 oz. Pineapple Juice 1/2 oz. Lemon 1/2 oz. Agave 1/2 oz. Licor 43 2 dashes angostura bitters nutmeg (real nutmeg dust)

CUCUMBER STILETTO

CAFE BOHEME CREME LIQUEUR Chambord Iced Coffee Cafe Boheme Creme Liqueur

APEROL SPRITZ

D'Angelo Trattoria Delray Beach, FL

Thomas Hill State Street Grill Clarks Summit, PA

BRIAN'S LUNATIC SOUP 1 1/2 shots 1 tsp.

TOASTED PECAN JULEP

Kathy Gall Cabaret Lounge Chicago, IL

Sassafras Los Angeles, CA bartender.com

Jameson mild or hot giardiniera bloody mary mix croutons (if available)

Combine first two ingredients in a large rock glass with ice. Fill with bloody mary mix. Top with croutons. Garnish with celery to use as a spoon.

Dos Maderas 5x3 Rum Tores 10yr Imperial Brandy Housemade Toasted Pecan Liqueur Mint

BARTENDER MAGAZINE

Aperol prosecco or dry sparkling wine soda water orange slice

Pour all the ingredients over ice. Garnish with an orange slice.

1/2 oz. St. Germain 1 1/2 oz. Stoli Blue splash simple syrup splash lime juice fresh raspberries Garnish with chocolate shoe.

Ketel One Citron St. Germain Fresh Lime Juice Cucumber Mint

1 1/2 oz. 2 oz. splash

WALK OF SHAME

Jenna Thomas/Michael G. Gallagher One Atlantic City Atlantic City, NJ

Blue Peach Cafe Manasquan, NJ

Kanon Organic Vodka Fresh-Brewed Unsweetened Iced Tea Honey-Lemon Syrup

Aretsky's Patroon New York, NY

Build in a mixing tin. Add Lemon, Agave, Licor 43, Pineapple and Rum (in that order). Add lots of ice and shake for 7 seconds for a great froth and texture. Strain into a large chilled cocktail glass. Grate 1 coat of fresh nutmeg. Do not over dust. Meat Market Miami, FL

PATROON CLUB

SPRING 2013

Satisfies both purists and perfectionists.

Crafted with the same care as Patrón tequilas, Patrón Citrónge is a fresh, all-natural orange liqueur that enhances the flavor of premium cocktails.

CONNECTICUT The Tap Room C at the Griswold Inn, Essex C The Spotted Horse Tavern, Westport C The Harp and Hound Pub, Mystic C The Owl Shop, New Haven C Jakes, Wallingford

DELAWARE

C The Starboard, Dewey Beach C Deer Park Tavern, Newark C Dead Presidents Pub & Eatery, Wilmington C Blue Parrot Bar & Grille, Wilmington C Purple Parrot Grill, Rehoboth Beach

MAINE

C Ebenezer’s Restaurant & Pub, Lovell C The Great Lost Bear, Portland C Novare Res Bier Café, Portland C King Eider’s Pub, Damariscotta C Maine Street, Ogunquit

MARYLAND C Pussers Caribbean Grille, Annapolis C Mother’s Federal Hill Grille, Baltimore C Macky’s Bayside Bar & Grill, Ocean City C Pickles Pub, Baltimore C RJ Bentley’s, College Park C Seacrets, Ocean City

FLORIDA

C Jimmy B’s Beach Bar, Petersburg Beach C Castaway’s Bar & Grill, Fort Meyers Beach C The Hub, Tampa C No Name Pub, Big Pine Key C Ibar at PGA National, Palm Beach Gardens C Flora-Bama Lounge & Package and OysterBar, Pensacola C The Electric Pickle Company, Miami

MASSACHUSETTS C Ned Devines Faneuil Hall, Boston C Tequila Rain, Boston C River Gods, Cambridge C Buff’s Pub, Newton C Drink, Boston C Charlies Kitchen, Cambridge

GEORGIA

C Pinkie Master’s Lounge, Savannah C Manuel’s Tavern, Atlanta C The Brick Store Pub, Decatur C Thinking Man Tavern, Decatur C The Rail Pub, Savannah 16

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NEW HAMPSHIRE

C Hanover Street Chop House, Manchester C Back Trumpet Bistro and Wine Bar, Portsmouth C Blue Trout Grill, Kenne C Michael Timothy’s, Nashua C Peddler’s Daughter, Nashua

SPRING 2013

NEW JERSEY

C The Pool After Dark at Harrah’s Resort, Atlantic City C Bar Anticipation, Lake Como C McGovern’s Tavern, Newark C Louise & Jerrys Inc, Hoboken C Martell’s Tiki Bar, Point Pleasant C The Irish Pub, Atlantic City

NEW YORK

C Little Branch, NYC C Ruby’s Bar & Grill, NYC C Bar Centrale, NYC C The Grill at Smith & Wollensky, NYC C Four Seasons, The Restaurant NYC C Jake’s Saloon, 10th Ave. C The Rose Bar at the Gramercy Park Hotel, NYC C Bushwick Country Club, Brooklyn C J bird Cocktails, NYC C Milano’s, NYC C P.J. Clarke’s, NYC C Foley’s Pub, NYC C South, Brooklyn C Swift, NYC

N ORTH CAROLINA

C Four Corners, Chapel Hill C The Thirsty Beaver, Charlotte C The Federal, Durham C Flying Saucer Draught Emporium, Raleigh C C Grace, Raleigh

VERMONT

OHIO

C The Comet, Cincinnati C The Blind Pig, Cleveland C Flannery’s Pub, Cleveland C Jen’s Bar and Grill, Hamilton C Woodlands Tavern, Columbus

PENNSYLVANIA

C The Grey Lodge, Philadelphia C McGillin’s Olde Ale House, Philadelphia

C Ri Ra Irish Pub, Burlington C Other Place, Burlington C McGillicuddy’s Irish Pub, Montpelier C Carmody’s Tavern, C

Bennington Drink, Burlington

VIRGINIA

C Jay’s Saloon & Grille, Arlington

C Hot Tuna Bar and Grill,

C Carson City Saloon, Pittsurgh Virginia Beach C Zeno’s Pub, State College C Commercial C South Philly Bar & Grill, Taphouse & Grill, Richmond Philadelphia C Union Jack’s, Arlington C Bodega, Norfolk

WASHINGTON, DC

RHODE ISLAND

C Ocean Mist, Mantunuck C Snookers, Providence C Rocky Point Pub, Warwick C Pour Judgement, Newport C Cook and Brown Public House, Providence

C Rocket Bar, DC C Kelly’s Irish Times, DC C The Dubliner Irish Pub, DC C Grand Central, DC C RFD, DC

WEST

SOUTH CAROLINA

C The Gin Joint, Charleston C The Esso Club, Clemson C The Windjammer,

VIRGINIA C Bent Willey’s, Morgantown C The Sports Page Bar & Grill, Morgantown C Mutt’s Sunnyside, Morgantown

Island of Palms

C The Mecklenburg Inn,

Charleston

C McClafferty’s Irish Pub,

C Moe’s Crosstown Tavern, C Blind Tiger Pub, Charleston SPRING 2013

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Shepherdstown Morgantown

BARTENDER MAGAZINE

& After a stop at Bar A on their way home from work, two men found themselves on a roller coaster. One said, "We're making great time, but I'm not sure this is the right bus!"

What's Irish and stays out all night?

Paddy O'Furniture

Two men wandered into the New York subway by mistake. One said to the other, "I don't know who lives here, but I like his train set!"

"Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each."

"Hey Junior, do you have any photos of yourself when you were a baby?" Junior: "No, but I'm going to have some taken." Two men met at a cocktail party, and as they stood talking, one glanced across the room and remarked, "Get a load of that ugly woman over there with a nose like a pomegranate and what looks to be a fifty-five-ish waistline." "That's my wife," said the other man. "Oh, I'm sorry," said the first man.

"YOU'RE sorry?" 18

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Henry David Thoreau (1817-1862) US essayist, poet, naturalist

"I have never led the tour in money winnings, but I have many times in alcohol consumption." Fuzzy Zoeller

'Drink nothing without seeing it; sign nothing without reading it.' Spanish Proverb

d-TG-prt-Bartender-Spring2013-halfpgAd-v1.pdf

3/4/13

10:46 AM

SPRING 2013

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BARTENDER MAGAZINE

by Bob Schochet

" It may not be true, but it sounds good ! "

" You are what you drink, and I only drink the best! " 20

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"Excuse me, is this a drinking bar, or one of those chitty-chatty bars? "

" I love this bar. It has a higher class of bartender here ! "

sw l ivive swivel el w s

Should my bar stools swivel ? When choosing the right bar stool for your bar or restaurant, you may be wondering if you should select a swivel bar stool or a standard stool that doesn’t swivel. Here are a few considerations before you buy! Easy going. The biggest benefit to purchasing a swivel seat is how easy it is to get into and out of. Customers can slide into them without moving the actual stool; with standard stools, there is a lot of pushing in and out that can mark up the floors. Being able to pivot away from the bar and from fellow patrons on either side gives your customer the freedom to move around and find a comfortable sitting position. This ease of movement is definitely a plus. More social. If you’re the hot spot where singles go to mingle or where groups of friends meet to hang out, a swivel might be the right stool for you! Swivels promote socialization. Movement allows patrons to scan the room, move from stool to stool effortlessly, and turn to talk to different groups of people. However, if you are trying to create intimate experiences for your guests, then avoid the swivel. Let your customers lean in and talk to their friends more privately on stationary seats. New heights. It’s true: size matters. Most1 bar3/4/13 stools 10:36 are AM d-BDf-prt-Bartender-Spring2013-halfpgAd-v1.pdf about 30 inches tall at the seat, but a swivel may add an inch

by Emily Fritz

or two to that measurement. If your bar is the standard 42 inches tall, this shouldn’t make a huge difference, but check the dimensions to make sure you’re giving your guests enough legroom to be seated comfortably. Stylish options. While the biggest selection of swivels will probably be in metal stools, there are plenty of design options available. Whether you get a backless stool, a stool with a tall back, a bucket seat, or even a wooden stool, swivel seating can be fashionable and easy to find. The replacements. If your customers are used to swiveling in and out of their seats, they’ll prefer that you replace your old stools with new swivels. However, the actual swivel mechanism is a wear item and might need to be replaced periodically. Consider the added costs you could face in the future. As well, swivel stools tend to have higher price tags upfront than their non-swiveling counterparts. Emily Fritz writes for East Coast Chair & Barstool, a national e-commerce retailer of bar, restaurant, and hospitality furniture. Shop their bar furniture at RestaurantFurniture4Sale.com or tweet them @TablesChairsBar. Emily can be reached via e-mail at emilyf@ecchairandbarstool.com.

COOKING WITH

COCO

COCONUT CHEESE FLAN white sugar large eggs cream cheese at room temperature can sweetened condensed milk can COCO LOPEZ® REAL CREAM OF COCONUT can coconut milk can evaporated milk coconut-flavored rum vanilla extract Preheat oven to 350 degrees F (175 degrees C). In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools. Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on high until well combined; transfer to a large bowl. Pour COCO LOPEZ® REAL CREAM OF COCONUT, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on high until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish. Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve. To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.

1 cup 8 12 oz. 1 (10 oz.) 1 (15 oz.) 1 (14 oz.) 1 (12 oz.) 1 tbsp. 2 tbsp.

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RIMP COCONUT SH SAUCE

WITH DIPPING 1 1/2 cups 2 cups 2 cups 1 cup 2 tbsp. 1 lb

cornstarch, divided plain breadcrumbs sweetened flaked coconut OCONUT COCO LOPEZ® REAL CREAM OF C powdered sugar flied shrimp raw shellled deveined and butter

Dipping sauce 1/3 cup sour cream le (drained) 1/3 cup crushed pineapp L CREAM OF COCONUT REA Z® OPE O L COC 1/2 cup starch and set aside. In a large plate, place 1 cup corn LOPEZ® REAL CREAM In a bowl combine 1 cup COCO ed sugar and stir until OF COCONUT mix and powder e, combine bread crumbs, plat e well combined. In another larg Whisk around to blend 1/2 cup cornstarch and coconut. mp in the cornstarch. Then together. Dip and coat each shri ® COCO LOPEZ REAL dip and coat each shrimp in the and coat it in the bread CREAM OF COCONUT, then dip re time, by dipping them in crumb mixture. Rep®eat it one mo AM OF COCONUT mix and the COCO LOPEZ REAL CRE oil to a boil and temperature then the bread crumb mix. Bring shrimp in and let boil until of 375 degrees. Then place each pan golden brown. Do not overcrowd e Plac e. atur per tem in p to avoid a dro ing dipp le emb Ass in. dra to r nde on cola ng bini sauce in a small bowl by com® L sour cream, COCO LOPEZ REA le app pine T, NU CO CREAM OF CO and mix well. Ser ve and enjoy!

GRILLED CHICKEN KABOBS Makes 4 servings

½ cup COCO LOPEZ® R EAL CREAM OF COCONUT ½ cup lemon juice 2 tsp. chicken instant bo uillon 1 tsp. marjoram leaves ½ tsp. garlic powder ¼ to ½ tsp. crushed red pepper 1 pound skinned bo neless chicken breasts, cut into chuncks Red or green bell peppe r chunks Fresh pineapple chunks In small bowl, combine CO ® CO COCONUT, lemon juice, bo LOPEZ REAL CREAM OF uillon, marjoram, gar lic pow der and crushed red pepper. In plastic bag or shallow dish, pour over chicken and pepper s; cover. Marinate in refrigerat or 4 to 6 hours. Remove chicke n, pineapple and pepper s fro m marinade; arrange on skewe rs. Heat marinade thoroughly. Grill or broil as desired unt il chicken is done, basting frequently with marinade. Ser ve with hot cooked rice if desired.

with

Coco Lopez Real Cream of Coconut ®

Coco Lopez Lite with 40% less fat. ®

COCO LOPEZ, INC. MIRAMAR, FL 33027 954 • 450 • 3100

www.cocolopez.com

LIBARY

Drinking with Men A Memoir â&#x20AC;˘

â&#x20AC;˘

By Rosie Schaap Riverhead Books rosieschaap.com/books $16.95

I first read about Rosie in an article by Scott Korb that he wrote for ' The Los Angeles Review of Books.' Thanks, Scott! - Ray Foley Rosie Schaap's love of bars began well before she started talking about them on THIS AMERICAN LIFE and in The New York Times Magazine's "Drink" column: starting with her misspent youth in the bar car of a regional railroad, where at fifteen she told commuters' fortunes in exchange for beer, and continuing today as she slings cocktails at a neighborhood joint in Brooklyn, she has learned her way around both sides of a bar and come to realize how powerful the fellowship among bar patrons can be. Now in a poignant and deeply funny memoir told from a distinctively female perspective, Rosie celebrates the camaraderie and community one can only find at her local haunt. DRINKING WITH MEN chronicles her unending quest for the perfect local watering hole, a journey that takes her from a dive outside LA to a Dublin pub full of poets; from small-town New England taverns to a character-filled bar in Tribeca. Drinking alongside artists and expats, ironworkers and soccer fanatics, she finds these places offer a safe haven, a respite, and a place to feel most like herself.

BEERADELPHIA THE CITY OF BREWERY LOVE (DVD)

Philly Philms phillyphilms.com AND shop.phillyphilms.com $20.00 This is the true story of beer, told with a Philly accent. From the earliest known evidence of beer drinking in ancient Egypt through the settling and building of America to the impact that women and homebrewing have had on the craft beer movement and ending with the epic-ness that is known as Philly Beer Week, BEERADELPHIA takes you on a beer-inspired journey through beer history! Filmed over the course of two years, BEERADELPHIA includes interviews with some of the beer world's most colorful figures including Sam Adam's Jim Koch, Yuengling's Dick Yuengling, and Brewer's Association President Charlie Papazian. The Philly beer pioneers who appear are so large in number it would be foolish to list them. But all the usual suspects are here... talking beer!

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GREAT GIFTS

YOU R O F F I C I A L O N L I N E S O U RC E F O R ALL BOOKS ARE ALSO AVAILABLE AT YOUR LOCAL BOOKSTORE.

ULTIMATE LITTLE u MARTINI BOOK Over 1,000 martini drinks $11.99 plus shipping t BEST IRISh DRINKS All about Irish facts, history, and over 300 cocktails. Perfect for every Irishman and those who want to be $10.95 plus shipping

p TEN BEST REASONS FOR BEING A BARTENDER T-ShIRT Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping

ULTIMATE LITTLE u ShOOTER BOOK Over 1,000 shooters $11.99 plus shipping

BARTENDER hOODED SWEATShIRT u Small to XLarge: $30.00

t X-RATED DRINKS 250 of the hottest drinks $10.95 plus shipping

+ shipping

BARTENDER MAGAZINE'S u ULTIMATE BARTENDER'S GUIDE More than 1,300 drinks from the world's best bartenders $19.95 plus shipping 速

XXLarge XXXLarge: $35.00 + shipping

t GIRLS NIGhT OUT Over 1,000 cocktails for the ladies $10.95 plus shipping t ThE ULTIMATE LITTLE COCKTAIL BOOK with over 1,000 recipes, perfect for your library. $11.99 plus shipping

"OLD MARINE" u T-ShIRT Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping

SKINNY COCKTAILS u More than 250 Tasty Low-Cal Cocktail Options $6.99 plus shipping Credit card orders phone: 1-800-46-DRINK (9:00am-9:00pm M-F, EST only.) Or send check or money order to: BaRteNDeR速 P.O. Box 157, Spring Lake NJ 07762 www.bartender.com

or barmag@aol.com. We aCCePt tHe FOLLOWING CaRDS:

(Extra shipping fee will be charged for Canadian & foreign customers).

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• • • • • ADD YOUR LINK•JOIN THE MILLIONS•THE LARGEST LINK•PRODUCT INFO•SURVEYS•SUPPLIES•CONTESTS•GIFTS• • • • • • • • • • • BOOKS•BAR SUPPLIES•WIN PRIZES • LARGEST BARTENDING SITE IN THE WORLD • • • • •

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BAROSCOPES CAPRICORN December 22 – January 20

Deals will go down, talks will go well for you this Spring. Consider taking a well-earned trip. There's some trouble brewing at home and at work. Try to relax while enjoying a WATERMELON MARGARITA. WATERMELON MARGARITA 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 2 cups fresh watermelon chunks 1/2 cup ice Add all ingredients in blender. Pulse for a minute. Salt rim of margarita glass. Pour in mixture. Garnish with lime wedge.

AQUARIUS January 21 – February 19

You'll see a boost in your pay this spring. And it's well-deserved! Keep up the good work. Celebrate while sipping a JALAPENO POPPER. JALAPENO POPPER 2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. sprite or 7Up squeeze lime juice Shake with ice. Strain into shot glass. Before drinking, place hand over shot glass and tap on bartop to activate carbonation.

PISCES February 20 – March 20

You'll be flying high this spring, as all the stars are aligned in your favor. Many options will come your way. Choose wisely. Contemplate while enjoying a CRAZY KRAUT. CRAZY KRAUT 3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. Jagermeister Shake with ice. Pour into shot glass.

ARIES

March 21 – April 20

Rest and privacy are on tap for you this spring. This will lead to the success you've been waiting to achieve. Stay calm while sipping a JALAPENO MARGARITA. JALAPENO MARGARITA 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/2 oz. Triple Sec juice of 1/2 Lime Shake with ice. Strain into margarita glass.

TAURUS April 21 – May 21

This spring you'll find yourself spending more time with those close to you. This is the time to make your move professionally. Go for it while enjoying a LOCO LIMON. LOCO LIMON 2 oz. AGAVE LOCO PEPPER CURED TEQUILA Rim edge of drinking glass with slice of lime. Serve with or without ice.

GEMINI May 22 – June 21

This is the season for you to move forward in your career. Additionally your social life will be rockin'. Kick up your feet while sipping a TORITO. TORITO 3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. sangrita mix dash worcestershire sauce Shake with ice and pour into shot glass. Garnish with Serrano pepper.

Agave Loco_Trade Ad_1-3 page.pdf

2/28/13

by Madame Vena

CANCER June 22 – July 22

Spring has sprung for you, as your income will be boosted this season. Woo hoo! However, you must remember you have a reputation to uphold. Keep your impulsive ways in check. Think it over while enjoying a SANGRITA LOCO. SANGRITA LOCO 1 1/2 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 pour.

LEO

July 23 – August 23

You have the opportunity to lay the groundwork for financial success this spring. Travel to far away places is on the horizon. Choose your destinations wisely. Mull it over while sipping a JALAPENO SUNRISE. JALAPENO SUNRISE 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA juice of 1/2 Lime 1/2 cup frozen strawberries 1/8 tsp. sugar 3 oz. orange juice Mix all ingredients except OJ in blender. Pour OJ into glass over ice. Then pour strawberry mix over OJ. Do not stir.

VIRGO August 24 – September 23

A stable relationship will form this spring, whether it's personal or professional. Partnerships take front and center. Step out while enjoying a CHILE MANGO MARGARITA. CHILE MANGO MARGARITA 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. mango puree or mix Blend with ice. Pour into margarita glass. Garnish with mango slice. C

LIBRA September 24 – October 23

CMY

Your value at your place of employment will be quite evident by the amount of work being thrown at you. Grin and bear it, your efforts will pay off in the end. Follow your rainbow while sipping a SALT & PEPPER MARTINI. SALT & PEPPER MARTINI 2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/8 oz. Vermouth Combine ingredients in mixing glass over ice. Stir and strain into salt-rimmed martini glass. K

SCORPIO October 24 – November 22

Love is in the air this spring. You'll receive a proposal, get married, or perhaps start a family. However, you need to take it slow and pay attention to details. Dream a little dream while enjoying a STRAWBERRY JALAPENO MARGARITA. STRAWBERRY JALAPENO MARGARITA 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/4 oz. Triple Sec juice of 1/2 Lime 1/2 cup frozen strawberries Blend with ice. Pour into margarita glass.

SAGITTARIUS November 23 – December 21

This spring your property will be the main focus. The end result will be advantageous for you. Take time to relax and enjoy yourself. Smile while sipping an AGAVE MARIA. AGAVE MARIA 1 1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 1/2 oz. bloody mary mix dash worcestershire sauce dash A-1 Sauce 3 shakes celery salt Combine ingredients in shaker. Shake and pour over ice. Garnish with whole or sliced jalapeno and celery stalk. SPRING 2013

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11:39

Plastic Tokens and Wooden Nickels with Your Design Choose from 4 sizes, 13 token colors, and many stock designs and sizes. www.DrinkTokens.com

Nascard Boards & Sports Betting Cards

Pull Tabs Hundreds of games to choose from! Pull tab dispensers too. www. Pull-Tabs. com

Keep customers coming back with these fun sign-up prize games. www.kardwell.com

Prize Wheels

Number wheels, custom wheels, and more. Sizes from 18" to 60" diameter. Visit www. WheelsOfChance.com.

Happy Hour Tickets

40% of tickets are for full price drinks, 40% are for half price drinks, and 20% are for the 25Â˘, 50Â˘, or $1 ticket price. www.Pull-Tabs.com 96-Page 1-800-233-0828 FreeCatalog! 28

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OLD MARINE T-ShIRT

Send your size and number of t-shirts to:

PO Box 157, Spring Lake, NJ 07762 Call 732-449-4499 or Email: barmag@aol.com Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping

All proceeds go to an OLD Marine.

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The affordable way to start or expand a highly profitable foodservice operation • Healthier and crispier—Hot-air fried menu items look and taste like they were deep-fat fried with 20% to 40% less fat! • No grease, no vented hood system—Cooks with hot air, radiant heat, and an elevated perforated cooking basket! • A complete kitchen with just a Quik n’ Crispy, freezer and sink—Or use it to supplement your existing kitchen! 30

BARTENDER MAGAZINE

The West End Pub bought its first Quik n’ Crispy almost 10 years ago and it changed how we did business! Unable to install a vent-a-hood due to being in a historic building, we were able to go from a soup and sandwich menu to offering real Pub food. The purchase of the second unit and some new food offerings allowed us to serve a high quality burger, fries and real “boneless” wings. We are looking to purchase a third unit soon and to begin offering pizza and additional menu items. You have no idea what the Quik n’ Crispy can do for your business until you give it a try. Bob Allen • Owner (for 24 years) • West End Pub • www.westendpubdallas.net

888-668-3687 • (972) 669-8993 • Fax: (972) 669-8990 • www.Q-N-C.com Email: sales @ Q-N-C.com • 12012 Plano Road, Ste. 160, Dallas, TX 75243

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SPRING 2013

THE ART OF

LeRoy Neiman

Exclusive Offer ONLY FROM BarteNder Magazine ®

LIMITED Personal Signed LeRoy Neiman prints available.

t FX Mcrory's Whiskey Bar Seattle 22 5/8”x 45 1/8” Print $48.00

PGa CHaMPIONSHIP 29" x 23” Print q $60.00”

Frank Sinatra • The Voice 28”x 22” Print $48.00 q

NJ Residents add 7% sales tax. Send check or money order to: Foley Publishing, P.O. Box 157, Spring Lake, NJ 07762. Add $15.00 for shipping and handling. Please allow 10 business days for delivery. Check us out on the web: bartender.com, usbartender.com and mixologist.com. Blog http://bartendermagazine.wordpress.com. We accept the following cards. Call 1-800-46-DRINK • Email:barmag@aol.com SPRING 2013

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Last Call Last Call Last Call

– RUNNERS UP – •

'You sure make a mean Shirley Temple!'

THE WINNING CAPTION

- Eileen C., The Pump House, Hackettstown, NJ

•

'I'll have one more.' - Nicholas C., Fairview, NJ

"Our martinis are shaken, stirred, and served with a twist, each by a different bartender." 'I'm OK... really, - Cameron Palmer

•

and I didn't spill a drop!'

And thanks to the 62 readers who sent in:

- Michelle M., The Red Stallion, Hatboro, PA

'One tequila, two tequila, three tequila, floor.' • •

and THANK YOU to the189 others who entered. • Try this Issue’s contest! * BArTeNder will send $200 ®

for the best caption.

Email to barmag@aol.com, see www.bartender.com or mail to: Bartender® Magazine, P.O. Box 157, Spring Lake, NJ 07762 32

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"You fill in the Caption." *

TASTE IS A LAGER HANDPICKED BY THE PEOPLE Introducing the new Budweiser Black Crown – a smooth and distinctive, golden amber lager with 6% alc./vol. Born from the collaboration of twelve Budweiser brewmasters. Tasted, chosen and handpicked by 25,000 people at bars and festivals across the nation. Here’s to taste. Here’s to our kind of beer.

#TASTEIS

Clive Owen for Three Olives®