Summer 2016 by Foley Publishing Corporation

Inside

BARTENDER WELLNESS FEATURE BEER

Rhode Island Microbrew

FEATURE BAR The Pearl

BRAND BUZZ

Widow Jane Distillery SUMMER 2016

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VOL 98, NO. 2, SUMMER 2016

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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FEATURES Feature Bar

The Pearl in Columbus, OH

Bartender Wellness

Vintage View

Feature Beer

Brand Buzz

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Bartending is hard work! Vintage drink umbrellas

Rhode Island Microbrews

CELEBRATING

37 YEARS

SERVING THE ON-PREMISE!

Widow Jane

Feature Bartender

Tony Shaw from Looiusville, Kentucky

Bar Tricks by Sideshow Pete BARTENDER“Hall of Fame” The Art of LeRoy Neiman

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VOL 98, NO. 2, SUMMER 2016

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

SUMMER HOLLANDAY

.75 oz. lime juice .5 oz. ginger syrup (ginger with sugar added, sugar 75% of total volume of ginger juice) .5 Coco Lopez® real cream of coconut .5 oz. Manzanilla Sherry 1.5 oz. Ketel One Oranje Grated nutmeg for garnish Hard shake. Pour into goblet. Add pebble ice and swizzle. Top with more fresh ice and grated nutmeg. MAGGIE ECKL THE DEAD RABBIT NEW YORK , NY

ZUCCA GRAPEFRUIT SPRITZ

1 part Zucca 4 parts Prosecco ½ part Pompelmo San Pellegrino (grapefruit soda) Garnish: Grapefruit peel Add Zucca into standard wine glass then top with prosecco followed by Pompelmo grapefruit soda. Garnish with grapefruit peel. SARAH DALLEY NEW YORK, NY

ADAMAE NOW THAT’S A PEACH

2½ oz. belvedere peach nectar vodka 1½ oz. kerns peach nectar Shake and strain into a martini glass, garnish with a fresh peach slice. SANDY KUKAR KUKAR’S HOUSE OF PIZZA SAN JOSE, CA

A DREAM LIES DEAD

1 1/4 oz. Dorothy Parker Gin 3/4 oz. Vida mezcal 1/4 oz. cinnamon syrup 1/4 oz. lemon juice 1 peach Slightly muddle one peach slice in a tumbler. Add gin, mezcal, cinnamon syrup, and lemon juice, fill with ice and shake. Pour into an old fashioned glass and top with ice. Garnish with a cinnamon stick. KP WASHINGTON COMMONS BROOKLYN, NY

COCKTAIL MARIEME CISSE

1 ½ oz. vodka ¾ oz. liquor red sorrel warang dash lemon juice Garnish with an orchid. CISSE CHEIKH LA POINTE DES ALMADIES DAKAR, SENEGAL

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RASPBERRY FLIRTINI

1 ½ oz. raspberry vodka 1 oz. Chambord dash triple sec dash sour mix Add pineapple juice, shake and strain into martini glass. Top off with Verdi champagne.

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SANGER SUNSET

2 oz. 100% Agave Silver or Blanco Tequila 1 oz. fresh lemon juice dash simple syrup float blood orange juice or puree Shake tequila, lemon juice and simple syrup with ice. Add float of blood orange juice or puree. Garnish with cherry. Serve over ice in Old Fashioned glass. CHRIS RENALDO EL FAROL SANTA FE, NM

SPRING MORNING

.75 oz. Stoli citrus .75 oz. Canton ginger .75 oz. St. Elderflower .75 oz. simple syrup .5 oz. lemon juice 3 cucumber slices (muddled) 1 dash mint bitters Muddle cucumber slices, and all ingredients together, shake, double strain into sour cocktail glass. Garnish with cumber slice. THE PUBLIC HOUSE AT THE VENETIAN LAS VEGAS, NV

PRETTY IN PINK

2 oz. Tito’s Vodka 1 oz. lime juice .75 oz. simple syrup .75 oz. pink grapefruit juice .5 oz. cranberry juice 1 lime wedge In a cocktail shaker, combine grapefruit juice, lime juice, simple syrup, Tito’s vodka, and ice. Shake and strain into a martini glass. Add cranberry juice for color. Garnish with a lime.

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

LYCHEE “M”

CRIMSON RYE

1 oz. Tito’s Vodka 1 oz. lychee yogurt = 500 ml Calpico lychee + 5 pcs lychee fruit (blended) .5 oz. fresh pineapple juice .5 oz. Nagomi lychee syrup .5 oz. Kumejima Kumesen Awamori Shake and strain into martini glass, put splash soda. Fresh lychee fruit as the garnish.

1 ½ oz. Dickel Rye ½ oz. Langley’s Gin ½ oz. Lillet Rose ½ oz. fresh squeezed lemon juice ½ oz. house made grenadine 6 drops bittercube blackstrap bitters

JENNY SCHUBERT–BARTENDER DAVIO'S NORTHERN ITALIAN STEAKHOUSE ATLANTA, GA

DISARONNO FRIENDLY FIRE DISARONNO Amaretto Fresh Pineapple Bourbon Agave Nectar Peychaud’s Bitters Basil Seeds Fresh Mint

COOL AS A CUCUMBER 4 oz. cucumber vodka 4 cubes of seedless watermelon 2 limes, diced 2 oz. simple syrup Combine vodka, watermelon, & lime in a cocktail shaker. Muddle all ingredients. Add simple syrup, fill with ice, cover & shake until ice cold. Garnish with a watermelon slice, a cucumber slice & a mint sprig.

ELMER MEJICANOS CAPOS RESTAURANT SAN FRANCISCO, CA

ITSY BITSY BERRY MARTINI

MIKE DEFALCO – F&B MANAGER NOMA SOCIAL NEW ROCHELLE, NEW YORK

BLOODY HELL 1.25 oz. Benchmark Bourbon 1 oz. lemon shrub 2 oz. blood orange juice dash bitters splash fennel syrup (or regular simple syrup) Over ice topped with half & half. Whipped cream optional. Sprinkle with cinnamon

MEGAN A. DYE KERMIT’S OUTLAW KITCHEN TUPELO, MS

SLEEPING DOGS LIE

THE COWFISH ATLANTA, GA

BELLA ROSA 1.5 oz. Don Julio Blanco .5 oz. Blood Orange liqueur .5 oz. grapefruit juice dash grapefruit bitters splash blood orange juice Serve on the rocks.

RUMCHATA DREAMSICLE Rumchata Stoli 7 Up orange pop

DEMI STEVENS HEY 19 PUBLIC HOUSE TORRANCE, CA

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Fresh raspberries Pomegranate Vodka Freshly squeezed lemon juice Agave nectar Champagne Pour ingredients into shaker with ice. Shake, top off with champagne, and serve. Add raspberry and lemon twist.

LEE ANN DOLCETTO STAGIONI CHARLOTTE, NC

Gin Cointreau Lillet Blanc Pernod Absinthe Fresh lemon juice lime juice house Brandied Cherry

MAGGIE DAY OCEAN PRIME INDIANAPOLIS, IN

GINA HRON FLOYD’S MINNEAPOLIS, MN bartender.com

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One of the fastest rising and hippest cities in the mid east Columbus, OH is buzzing about our Feature Bar, The Pearl. Opened in January of 2013, this well-polished culinary jewel showcases made-from-scratch food by Executive Chef Natalie Bidinger, classically inspired cocktails and most importantly, an exclusive selection of Ales, Lagers and Stouts. And that’s not just a couple local brews thrown into the regular commercial brewery line up. Cameron Mitchell Beverage Director Ryan Valentine assembled a crack team of beer fans, chefs and bartenders to choose only the best craft beers in each style. The process took days and Valentine said he was surprised at how much agreement there was.

“You can have a ambitious program but if your people can’t bring it to life, you are in trouble. I wanted the beer menu to be a cerebral beer menu for the type of restaurant we created,” said Valentine. ”There is not one mass produced beer on the menu here. Its all crafts, imports and interesting stuff. On the drafts the idea behind them was to have a nice diversity of important styles between imports and craft. We also have 2 handles reserved for rare and scarce low production beers. Right now we’ve got a Rogue that is 1 of only 8 barrels that left Oregon.”

The goodness doesn’t stop at the beers either. The Pearl is the winner, 3 “The Beer choosing was fun of course Columbus, OH years running, but we took it very seriously,” said Valentine “I of the Best Bloody Mary in created a panel of beer people, bartenders and a couple of chefs Columbus by 614 Magazine’s and I wrote down the styles and got samples of everything I ColumBest Awards. Valentine could get. We did tasting after tasting. 8 IPAs then another 8 recons that The Pearl sells at IPAs, best of the best and just narrowed it down. We’d pool the least 100 Bloody Mary’s during favorites and surprisingly we all shared similar tastes. The best their popular brunch on Saturday beers stood out, style after style we kept doing it until we got and Sunday. where we needed to be.” The emphasis on the correct combination of beer and gastropub inspired comfort food didn’t end there. The Pearl is the first restaurant in Ohio to have all the staff trained and certified in the first level of the Cicerone Certification Program. Valentine said it was very important to everyone involved that the staff had a fundamental knowledge of beer and beer styles. After all, Valentine explains, The Pearl was created to be the type of restaurant where a Chef would want to go to get casual food with an emphasis on awesome beers.

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“The Pearl was created in the Gastro-pub style because the area is fun and cool and hip,” said Valentine. “We’re a part of this community. And we’re doing great so far because for us it’s always about the relationship to the guest and their experience.”

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Duke of Pearl Old Forester Bourbon Dolin Dry Vermouth Fresh Lemon Juice Black Pepper Earl Grey Infused Simple Syrup

www.thepearlcolumbus.com

The Dirty Pearl Martini

Watershed Four Peel Gin Infused with Olive and Peppercorn Dolin Blanc Vermouth Dill Pickle Salt Rim Syrup

SUMMER 2016

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Bartender

Wellness

“Our goal with this pilot program was first and foremost to give the bartenders wellness tools and demonstrate to them that there are better options to feeling low-grade awful all the time, self-medicating, or finding another career,” says Marcia.

Everyone reading this knows that Bartending can be a very physically demanding job. You’re on your feet, bending down, twisting, reaching over backwards sometimes. Whether it is to accommodate a rush or just simply getting a customer a pint; Bartending is tough. Occupational Pilates Teacher Marcia Polas knows this. She’s been working with Bartenders, trying to change their habits and strengthen their cores, for years. So when Royal Dutch Distillers approached her with the idea to create a program to specifically engage the wellness of Bartenders, she knew she was the right person for the job. “We are so excited to partner with Marcia and bring this innovative program to the bartender community,” says Ben Carlotto, Vice President of Trade Marketing & Advocacy for Royal Dutch Distillers, the Miami-based division of the family-owned DeKuyper Royal Distillers brand. “Most people don’t realize how taxing their occupation is and how hard it is on the body. These bartenders are on their feet sometimes for 14 hours straight. We feel it’s our responsibility to bring this to the forefront and do something about it.” They kicked off in April with a 10-week pilot program hosting 4 women and 8 men from well established as well as up and coming bars in New York. Polas taught them how to use their bodies effortlessly, recover quickly, and get out of trouble physically. Marcia’s experience with Pilates and occupation-specific work helped the bartenders in the pilot program learn how to use their bodies within correct alignment and build muscle tone and strength.

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During the 10-week stint Marcia also travelled to events at the Bar Institute in Baltimore and Phoenix. The NY pilot program wrapped up in late May and was a resounding success. Marcia met with the bartenders in two groups once a week, in addition to visiting them individually on the job, “The Rutte Bartender’s pilot program was invaluable to me. Most of us are career bartenders and have put our bodies through hell doing the work we love,” said participant Katipai Richardson- Wilson, owner of Dirty Precious in Gowanus, Brooklyn. “Having just opened my own bar, not only was I able to set it up in a way that made the most sense for staying strong and efficient, but I’m able to pass on some of these skills to my staff so that they too can understand that being a badass bartender doesn’t have to break you.”

“Most people don’t realize how taxing their occupation is and how hard it is on the body. These bartenders are on their feet sometimes for 14 hours straight.”

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SUMMER 2016

Cinnamon Toast Crunch

Tropic Slammer

¾ Rum Chata ¾ Fireball Combine ingredients in a shaker over ice & shake until cold, strain into a shot glass.

1 part COCO LOPEZ® Real Cream of Coconut 1 part spiced rum 1 part pineapple juice Shaken and chilled in a shot glass.

Dirty Martini Shooter

Broken Down Golf Cart ½ oz. Disaronno Amaretto ½ oz. Midori 1 dash lime juice

1 oz. Tito’s Vodka ¼ oz. Vermouth ½ oz. Olive Juice 1 skewered olive on top

Tequila Sunrise Jello Shots

Green Tea Shot .5 oz. Jameson Irish Whiskey 1 dash sour mix 1 dash sprite .5 oz. Peach Schnapps

Strawberry Jalapeño Shot Vodka Strawberries Lime Jalapeños Sugar

1 ¼ cups orange juice ¾ cups silver tequila 1 cup grenadine 2 envelopes unflavored gelatin 20 drink umbrellas Serves 20, from Jaymee Sire

Purple Hooter ½ oz. Vodka ½ oz. Raspberry Liqueur ½ oz. sour mix splash sprite

Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift. SUMMER 2016

For more information call 800-348-2976 or visit us online at MTIproducts.com • AutoFry.com • MultiChef.com Your Source for Ventless Kitchen Solutions for over 25 Years.

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By Dominic Pennock

15 years collecting cocktail shakers, and very occasionally I come across something very special. The silver enameled umbrellas above are by Adie Bros Ltd, Birmingham Design # 763811, from 1931-32 and are some of the earliest cocktail umbrellas, originally available in packs of 6 or 12. Possibly crafted in response to an explosion in designs of cocktail shakers and bar accoutrements from America and Germany. Such as Lighthouses, Golf bags, Zeppelins and Aeroplanes. Whilst swizzle sticks have been around for sometime, from the sugarcane plantations in the 18th Century to champagne de-bubblers in the 19th century, it was through the genesis of cocktails that they came to inhabit a world of their own. Many bars and brands produced novelty swizzles and picks, usually in plastic but occasionally glass or metal. They are fun collectable ephemera. Throughout the early 1900’s many designers made cocktail sticks from glass and precious metal for the domestic market. Cherries and the cockerel or rooster motif are, some of the early high end designs classics collected today. At some point in the early 1930’s Adie Bros (and they may not have been the first) created the fabulous umbrellas above, other designs such as dice, playing cards and golf clubs with assorted holders started to appear. Around the same time glass studios were also making cockerel and fruit motif glass picks and stirrers. Then things started to go crazy, glass cocktail umbrellas were made but many other weird and wonderful creations left the glass Studios. Complete undamaged true sets of umbrellas or any picks are tricky to locate. Some cocktail sticks came with a mercury or a plain glass holder, the lighter and 12

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more intricate the better. Items such as golden and silver mercury glass gondolas are rare examples of the intricate glass display holders crafted for the picks, especially desirable where the holder sports a motif which can be matched to the picks. If all the picks are present then it’s quite a find. The paper parasol used as a garnish is believed to date from 1932. They are highly prevalent across the world and disposable and as synonymous with cocktails now as the rooster motif once was. Glass umbrellas are almost the exact opposite unknown to popular culture and scarce. Most of the swizzles, twizzles, stirrers, sticks and picks designs I have come accross consist of a straight shaft topped off with an embellishment. Glass umbrellas are a slightly different proposition and the umbrella design forms the whole of the picks’ length. Bimini glass umbrellas with clear twisted shafts are some of the finest you could find. Czech and German umbrellas generally high quality with details like clasps show that the skill involved in their manufacture is outstanding. Looking for quality? Then examine the regularity of the set and how intricate they are. Are they all the same length and breadth. Is there any twist or design and is it proportioned equally through the picks and in comparison with the rest of the set. Quality of detailing, how fine are the tips and are they all Intact. Original packaging is great, a glass display holder even better and a holder that is original to the picks fabulous.

After my first 20 or so cocktail shakers I found that size matters - umbrellas take up very little space compared to cocktail shakers, freeing me of the constant dilemma of what gets to make the cut for the display cabinet. They can all go into their natural habitat and nestle contentedly amongst my vintage shakers and barware. Whilst the paper parasol we know and love today is synonymous with cocktails and an emblem that is recognised worldwide, these vintage barware collectables are almost forgotten and deserve a home in a stylish bar, they exude elegance and have a rightful place on the rim of any glass. If you’re not willing to spend years hunting and collecting to make or find a set, then purchasing a modern set may be the only answer to get the ultimate garnish for your next cocktail party.

Of all the types and designs of glass cocktail stick to collect the umbrellas are one of the scarcest so sometimes getting a few mixed sets is the only way to make a collection.

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SUMMER 2016

Feature Beer

Rhode Island Microbrews Rhode Island has enjoyed a recent renaissance in craft breweries—and, in fact, in the last decade or so they’ve gained a cult-like local following. Many are set up in historic properties, including one in a repurposed mill and another housed in a former train depot. Now, with legislation that would allow breweries room for some retail sales on-premise, the state is once again poised for a beer resurgence and those who have yet to discover these award-winning brews are in for a real treat. There are 13 breweries listed on the Rhode Island Brewer’s Guild brewery trail, and each one offers a uniqueto-that-brewery experience. These are just a sampling of the unique breweries you’ll find in Rhode Island. For more information on these spots—and on other Rhode Island breweries—visit the Rhode Island Brewer’s Guild at http://www.ribrewersguild.org/.

1. LONG LIVE BEERWORKS, INC.

4. BUCKET BREWERY

425 W Fountain St. #104, Providence longlivebeerworks.com The newest—and first city microbrewery on the scene—Long Live Beerworks offers a relaxed, intimate experience. Visitors will often find owner and brewer Armando DeDona behind the tasting counter, ready for a chat or to help you select the perfect pour for your taste. Though the brewery does not have a license to pour pints, you can purchase a growler of your favorite to bring home.

100 Carver St., Pawtucket bucketbrewery.com Six years ago, two friends began brewing together in their backyards for a wedding and discovered something magical in crafting new recipes. Since then, they’ve gone from a one-room operation to a full-scale production brewery in a converted mill where they now offer tours and tastings on Saturdays and a Friday-night music and art series.

2. NEWPORT STORM BREWERY

5. TRINITY BREWHOUSE

293 JT Connell Hwy, Newport newportstorm.com Founded by four college friends, this Newport brewery has been a destination favorite since 1999 and also boasts the only distilled rum in the state. Featured beers rotate, but the good times are guaranteed at this always bustling spot.

186 Fountain St., Providence trinitybrewhouse.com This award-winning brewpub is perhaps one of the state’s best known. Offering several craft beers—including the RI IPA—Trinity is a downtown hot spot also serving up some very tasty eats.

3. FOOLPROOF BREWING COMPANY 241 Grotto Ave. #1, Pawtucket foolproofbrewing.com No joking, the brews at this Pawtucket spot are so tasty you’ll want to bring home a growler of each. Foolproof’s brewers have taken an “experience-based brewing” approach to their craft to match their brews to the life experience they’d want to enjoy it with. For instance, want to relax outside at home? The backyahd is your perfect choice.

SUMMER 2016

6. UNION STATION BREWERY 36 Exchange Terrace, Providence JohnHarvards.com/Providence Located inside a former train depot, this brewpub offers a glimpse into Rhode Island’s history as well as into its craft beer scene. The outdoor garden-type patio area is perfect for sipping an awardwinning pint during the summer months.

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WIDOW JANE NY DISTILLERY

Our Brand Buzz this issue comes from BARTENDER® Founder Ray Foley, who picked up on Widow Jane Distillery while having drinks at the 21 Club in NYC.

With their Straight Bourbon Whiskey already named GQ’s Favorite Bourbon for National Bourbon Day, Widow Jane is a distillery located in Brooklyn that uses pure water extracted from a limestone mine in upstate NY. The Widow Jane brand is part of the larger Widow Jane distillery in Red Hook, Brooklyn. The distillery was built in the last nine years from the bricks of the old Dutch Red Hook houses and has an old world feel. The complex houses the Widow Jane distilling facilities, the Cacao Prieto rum and liqueur distillery, Cacao Prieto chocolate making facilities, and a bar, Botanica. The founder of the company, Daniel Prieto Preston, is an aerospace engineer who sought to apply his skills to the making of liquor. The result is Widow Jane. As a young man taking sips of his grandfather’s Scotch as they played games of chess, Preston gained an appreciation for whiskey. As a former aerospace engineer trained in chemical engineering, Mr. Preston appreciated the science behind his favorite spirit. “Fermentation and distillation are basic chemical engineering, the transformation of molecules and compounds through science into something completely different,” he says, “The ‘art’ of making spirits is in the choosing of ingredients and the development of a palate.”

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It follows that the most basic ingredient is water – and, as all the great whiskey distillers throughout the world — from Kentucky to Scotland — have long known: is that is takes sweet water from tough rock to make great whiskey. This is why all Widow Jane products are distilled or proofed with water from the historic limestone caves of the Widow Jane Mine in Rosendale, New York – a water with such unique chemical properties as to be equal to that used by the most revered whiskey makers. While Preston’s first love was Scotch, his exposure to high-end bourbon changed all of that. Where single malt scotches are distilled only from barley, American bourbons are expressions of the vast range of New World ingredients from rye to corn and offer a much wider spectrum of flavors and aromas. For Widow Jane whiskeys and bourbons, Preston wanted to expand upon the palate of even the most vaunted bourbons from Kentucky and he also wanted a product that was 100% GMO free. He began researching corn and became fascinated not only with the quantity of corn varietals, but the devotion and stories of the “seed sharers,” families and exchange banks that had kept those varietals from disappearing forever. Along the way, people kept telling him he was wasting his time; that the type of corn used in distilling wouldn’t make a difference; that it was just too expensive to produce. But his resilience paid off when he finally tasted his first batch of Widow Jane Heirloom Bourbon Whiskey – the only whiskey produced in the US completely GMO free, from the enzymes used in the fermentation to the grains used in the mash. Within each kernel of that heirloom corn, within the waters of the Widow Jane Mine there was a history, a true sense of terroir, a story to tell – and that story revealed itself in the unique richness and flavors of Widow Jane Heirloom Bourbon Whiskey.

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BARTENDER® MAGAZINE is proud to present our Feature Beverage Director from Louisville, Kentucky

Bartending isn’t a job, it’s a trade. Taking classes, reading books and watching instructional videos are all very helpful ways to hone that trade, but there is really only one way to learn: by doing. Our featured Bartender, Tony Shaw, Beverage Director at River House Restaurant and Levee Bar in Louisville, KY has dedicated his career to being the guy that young bartenders turn to for that on the job training. “As pros, we have to stay on top and be that much better and give them something different,” Tony said. “We have to constantly learn on the job and dig deep and work hard. I believe new opportunities result from failures. You have to learn to want to give to your guests - its what makes the long hours and time away from family worth it. You have to really want it in hospitality. It’s so demanding. I hope to teach young bartenders the real world skills that get them there.” Tony started in the restaurant industry around the age of 16, bussing tables at a family-owned restaurant. His parents were putting Tony and his sister through Catholic school and Tony was playing soccer all year long, so they told him to find a job if he wanted money to spend on the weekends with friends.

other friends that were working at the mall or some other hourly job,” Tony said. During high school, Tony fell in love with biology and had aspirations to work for the CDC studying Virology and Immunology. He enrolled at the University of Cincinnati as a Biology major, but did not last long as the “restaurant bug” bit and bit hard. “I was working at P.F. Chang’s at the time and moved from server/bartender to Corporate Trainer. I was sent to Milwaukee to help open a new store. When I came back, my Operating Partner offered me a management position,” Tony said. “At the age of 22, not knowing what I was getting into, I accepted and witnessed what it was like to help run a store that was doing $140,000 in sales a week. It was a challenging and exciting time for me.” After a couple of years learning the trade, Tony decided that he wanted to be more involved in the beverage part of the business and moved to The Pub Rookwood right across the parking lot. It was the first pub of many for the Tavern Restaurant Group.

“The restaurant scene was pretty alluring at that young age when you consider the money I was making compared to my 16

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Tony was attracted to the detail, authenticity and small, cozy feel of this neighborhood bar/restaurant that the owner had worked hard to replicate from local taverns in his parents home of Scotland. Tony worked as both a manager and a bartender. “I was put behind the bar immediately and worked alongside the most talented bar staff in my career. The Pub concept was very new and expanding rapidly so I jumped at the chance to be part of their Corporate Training Team and helped open their third location in Crestview Hills, Kentucky.” In 2007, Tony made a change, sticking with the Tavern Restaurant Group, but moving to their downtown Cincinnati location, Nicholson’s. Being the single malt scotch mecca of the Midwest, Tony had to learn on the job, and within a few months, he was running the bar and trying to figure out how to keep all 66 of the optics behind the bar filled. “Ohio doesn’t have many places like Nicholson’s that carry that number of single malts so they only had about 41 to choose from. After working with the state and some great friends at RNDC, Sazerac, Moet Hennessey and Diageo we were able to bring in highly allocated single malts that you could not get anywhere else in the state.“ During his time there, Tony also served as a kind of adjunct teacher at Cincinnati State, as professors would bring classes to Nicholson’s three times a year so Tony could give them the opportunity to see what it really takes to run a profitable beverage biz. In 2012, Tony’s time at Nicholson’s came to an end. Until recently, he has worked at a few other corporate restaurants looking for the right fit, but just not finding it. That all changed last December. While a frequent visitor to Louisville, Kentucky visiting his sister, her husband and their triplets, Tony started looking for work. He started looking at the job postings and found that owner/ chef John Varanese was opening a new waterfront project in 2016. There was not much information that he could find besides some news articles but it sounded interesting. Tony believed this could be the perfect fit for him; an opportunity to train and educate a new staff in a fantastic location. “In December of 2015, I got the call to come down for an interview. I was impressed with Chef John, General Manager Dan O’Connell and the vision behind the restaurant. Who wouldn’t be? 27,000 square feet. 4,000 of that space is a patio facing the Ohio River with boat docks,” Tony said. “The entire River House bar is wrapped in Maker’s Mark 46 cask staves, the bar top, restaurant tables and other wood accents came from the Germantown Lofts here in Louisville. The waterfall in the entranceway. I honestly cannot believe that I work here.” SUMMER 2016

They’ve been open since February 29th and made it through Derby season successfully. Now that everybody can catch their breath, Tony is putting the bar staff through some continuing education starting with BarSmarts. He has used BarSmarts in the past with excellent results and wants to use that as a base for what they move into next, which will be working with Chef John and adding more of a culinary influence to the Craft Cocktail Beverage Program. “We will also bring in local experts from many of the distilleries that surround us to educate the serving staff as well about the wonderful bourbons and whiskeys that can be found in the great state of Kentucky,” Tony said. In addition to working with John on the culinary tie in, the bartenders will be using the Flavor Bible as a reference for ingredients. They will be asked to submit five drinks each and every quarter that incorporate seasonal ingredients, find a reliable source for said ingredients, break down pricing according to the recipe and build sheets that are as efficient as possible. Branching off from classics is recommended, but Tony encourages them to think outside the box - but not too far outside. “In the end, I want my bartenders to be better when/if they leave than they were when they walked in. Hopefully they will spread a culture of creativity, exploration, experimentation and self-gratification that they will use to lead their own teams in the future,” Tony said. “Education is crucial for myself personally and professionally and I want to share that with my staff. I think it was Richard Branson that said, ‘Teach your employees so that they can leave, but treat them well enough so that they don’t want to.’ This is something that we are bringing to the table here at River House and Levee.”

TPLOANNTAYTIONSHAW’S

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MICHTER’S RYE WHISKEY CHEF JOHN’S HOMEMADE LIMONCELLO FRESH LEMON JUICE SIMPLE SYRUP mixologist.com

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INDUSTRY FACTS AND FUN STATS 190,722

Facebook followers of BARTENDER® Magazine as of 7/05/16

492,513

Impressions on ISSUU for BARTENDER® Magazine

90,268

Hits monthly on BARTENDER.COM / MIXOLOGIST.COM

1.7

million new restaurant jobs created by the year 2026 1

195.1

million barrels of beer were produced in the U.S. in 2015 2

37.6

billion total retail value of wine sales in the U.S. in 2015 2

51.4%

Angry Orchard remained the category leader in 2015 for cider in the U.S. 3

70%

Top 5 leading brands in imported beer; Corona Extra, Modelo Especial, Heineken, Stella Artois and Dos Equis 3

$22.3

billion craft beer market 4

184

brewpubs openings in 2015 4

433

micro openings in 2015 4

424,000

jobs created by the craft brewing industry 4

$20.5

billion food and drink sales in U.S. bars and taverns in 2015 2

590,000

bartenders were employed in the U.S. in 2015 2

24.3

million people who bought beer in a nightclub or bar in the last 30 days in the U.S. 2

6.91

million people who bought wine in a nightclub or bar in the last days in the U.S. 2

$64.08

revenue per employee at U.S. bars, taverns, & nightclubs 2

$211.57

billion total alcoholic beverage sales in the U.S. 2

4:14 pm

the minute the most bars begin their busy period 4

7:00 pm

the start of the typical bar’s top sales hour 4

11:00 pm

most bars’ busy period ends 4

of May, busiest day for bars, Memorial Day weekend 4

2,830

Internal Revenue Department counted ale and lager breweries in operation in 1880 4

4,131

Down from a high point in 1873 4

100

number of breweries in America in the late 1970’s 4

$782.7

billion restaurant industry sales 1 1 2 3 4

restaurant.org statista.com The IWSR Brewersassociation.com

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COCO CACHACA 2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. Cachaça 2 oz. condensed milk 1/2 oz. simple syrup Blend all ingredients in a blender until smooth. Garnish with toasted coconut.

FROZEN IRISH BANANA 2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. Baileys Irish Cream 1-1/2 oz. light rum 1/2 cup half & half 1 banana (diced & frozen if possible) Rim a chilled goblet with shaved coconut. Blend all ingredients until the mixture is smooth. Pour into a goblet. Sprinkle the top with nutmeg, garnish with half a strawberry.

COCONUT MARGARITA ½ oz. COCO LOPEZ® REAL CREAM OF COCONUT 2 oz. tequila 1 oz. lime juice 1 oz. triple sec 1½ cup toasted coconut Combine COCO LOPEZ®, tequila, ice, lime juice, triple sec and 1 heaping tablespoon of toasted coconut in a blender. Blend until smooth. Place remaining toasted coconut on a small plate. Rub a lime wedge around rim of glass, rim with coconut.

BLUE HAWAIIAN COCKTAIL

COCO BAY BREEZE 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1-1/4 oz. spiced rum 3 oz. pineapple juice splash cranberry juice Blend with crushed ice. Garnish with pineapple spear.

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1 ½ oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 ½ oz. white rum 1 ½ oz. blue curacao 3 oz. pineapple juice sugar cherries Add ingredients, rum, curacao, pineapple, COCO LOPEZ®, and blend until smooth. Cherry garnish.

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FROZEN COCONUT LIMEADE (Alcohol Free) ¾ oz. COCO LOPEZ® LITE 5 cups ice 3 tablespoons water 6 tablespoons limeade (frozen concentrate) Place all ingredients into a blender, blend on high until smooth. Garnish with lime wheel.

KEY LIME COLADA 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 ½ oz. light rum 1 oz. key lime liqueur 3 oz. pineapple juice Combine all into a blender and garnish with lime wheel.

PINK COCO LEMONADE 1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3 strawberries 1 ½ oz. coconut rum 1 ½ oz. fresh lemon juice 1 oz. honey Add all with ice to a blender, garnish with a strawberry.

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This Calls For A Drink

The Best Wines & Beers to Pair with Every Situation By Diane McMartin Workman Publishing Workman.com $14.95 Ever wonder what’s the best wine to pair with a blind date? What goes with a bad break up? A job promotion? Facebook stalking? Camping? Times have changed and rather than worrying about finding the perfect Cabernet to pair with an exquisitely dry-aged steak, today’s modern woman is much more concerned about what bottle to uncork while enjoying popcorn and Netflix. A full-bodied guide, McMartin adds tips and primers on all wine and beer related topics, such as tasting, buying, and serving; profiles of grape varieties; and primers on topics like hops and wood-aging. It’s been widely reported that Millennials – especially millennial women – consume close to half the wine sold in the US, including higher end bottles. And now there is a book written specifically with them in mind.

From Seeds to Cigars

Why a good cigar can cost from five to twenty-five dollars per cigar By William R. Miller Amazon.com, Barnes & Noble, & EBay $12.99 From Seeds to Cigars is a step-by-step four-color pictorial book with informative captions on how cigar tobacco is grown, processed, and how cigars are handmade and boxed. All the information has been condensed for the reader “no information overload.” This book will also make a great gift for any cigar smoker on any occasion. This book contains the taking of pictures and gathering up information straight from the growers, blenders and rollers themselves. Seeing and smelling the tobacco as it makes its way from the seedling to the final boxed cigar.

50 Bars to Blow Your Mind

With categories including Cocktail, Craft Beer, Hidden, Music & Party and Quirky By Lonely Planet lonelyplanet.com $11.99 50 Bars to Blow Your Mind handpicks the world’s most extraordinary watering holes, from backyard beer gardens to sophisticated cocktail lounges. To narrow down the list, Lonely Planet travel experts took into consideration great service, smart design, spectacular views, delicious drinks, ‘wow’ factor and quirk. Whether they’re champions of the basics, create custom-made craft cocktails or do something dramatically different, these 50 spots are among the best places on the planet to enjoy a drink or two.

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Think you know? bartender.com mixologist.com Find the definitive information for bartenders...product announcements, contests, cocktail inspiration, trade talk and much more. Visit the new sites today!

2016 Cocktail Calendar & Recipe Guide

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BAROSCOPES by Madame Vena

CAPRICORN DECEMBER 22- JANUARY 19 This summer your relationship house is off its foundation! Your hard work will pay off, cha-ching. Take that to the bank while sipping a SRAWBERRY LOCORITA. STRAWBERRY LOCORITA 1.5 oz. AGAVE LOCO PEPPER CURED TEQUILA .25 oz. Triple Sec Juice of half lime ½ cup frozen strawberries Blend with ice & pour into Margarita Glass.

AQUARIUS

JALAPENO SUNRISE 1.5 oz. AGAVE LOCO PEPPER CURED TEQUILA

FEBRUARY 19- MARCH 20

SANGRITA LOCO

1.5 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. This is better than a premixed Sangrita because there is no vinegar taste from hot sauce in the recipe. MARCH 21- APRIL 19

A face-lift for your home gives you a project for the summer … Perhaps you find new digs. Fame and fortune await you at work. Smile while enjoying a LOCO LIMON. LOCO LIMON

Rim edge of drinking glass all the way around with a slice of lemon or lime. Add 2 oz. AGAVE LOCO PEPPER CURED TEQUILA. Your choice, with or without ice. Blend until smooth. APRIL 20- MAY 20

As the ultimate planner, you can’t wait for summer soirées. The hostess with the mostess – Enjoy with friends and that special someone, contemplate while sipping a CRAZY KRAUT. CRAZY KRAUT

.75 oz. AGAVE LOCO PEPPER CURED TEQUILA .75 oz. Jagermeister Shake with ice and pour into shot glass. MAY 21- JUNE 20

AGAVE LOCO MARIA COCKTAIL

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 or 5 jalapeño slices ½ oz. lime juice Add ice and shake, pour in a glass filled with ice, top off with bloody Mary mix & stir. Garnish with fire roasted jalapeno & cilantro. JUNE 21- JULY 22

Your relationship will soar to new heights this summer. Nose to the grindstone at work, save those t$ps. The money is flying out of your hands; hold on while sipping a BLACK PEPPER. BLACK PEPPER

2 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA ½ oz. dry Vermouth cocktail onions

AUGUST 23-SEPTEMBER 22

1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA 1 tablespoon fresh cilantro ½ small lime, juiced 1 small, round slice of serrano pepper 3 oz. pineapple juice Agave nectar (optional) In a cocktail shaker or glass, muddle the cilantro, lime juice and slice of Serrano. Fill the shaker with ice and pour in ingredients, shake well & strain the mixture over ice in a cocktail glass. Garnish with a lime round.

LIBRA

SEPTEMBER 23- OCTOBER 22

Crank up the creativity this summer. Stick with the plan, head down and follow through with the objectives toward your goal. Stay focused while enjoying a HOT BLOODED. HOT BLOODED

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1-cup fresh squeezed blood orange juice 2 tbs. Agave 1 medium sized jalapeno, chopped, stem removed Add ingredients in a shaker. Add the jalapenos, replace the shaker cap and shake three times, immediately pour through a strainer into highball glasses filled with ice, straining out the jalapenos. Discard the jalapenos.

SCORPIO

OCTOBER 23- NOVEMBER 21

No holds barred this summer – go for it Scorpio! Your imagination will be launched into the heavens. Soften your sting while sipping a CILANTRO MOJITO. CILANTRO MOJITO

This summer focus on your finances - You must show restraint, you want everything! Perhaps that job offer will come through and you can have it all. Laugh out loud and enjoy an AGAVE LOCO MARIA COCKTAIL.

CANCER

VIRGO

PINEAPPLE CILANTRO

This summer expect a fling – go for it! At work your efficient ways haven’t gone unnoticed. Whistle while you work, enjoy sipping a SANGRITA LOCO.

GEMINI

1.5 oz. AGAVE LOCO PEPPER CURED TEQUILA .5 oz. Crème de cassis .5 oz. lime juice 3 oz. Ginger beer Combine all ingredients, except ginger beer, to a shaker with ice & shake. Fine-strain into Collins glass with fresh ice, top with ginger beer and garnish. Your admiration will shine as brightly as the sun this summer. Celebrity status is around the corner. Where shades while sipping a PINEAPPLE CILANTRO.

juice of 1/2 lime 1/2 cup frozen strawberries 1/8 tsp. sugar 3 oz. orange juice

TAURUS

JULY 23-AUGUST 22

EL DIABLO

JANUARY 20- FEBRUARY 18

ARIES

LEO

Take it easy this summer. Old wounds need to heal, but let it go already! Kick back while enjoying an EL DIABLO.

You need a solid plan this summer – paying special attention to health and finances. Get ready for “the talk” with your better half about where this relationship is going. Think it over while enjoying a JALAPENO SUNRISE.

PISCES

Combine ingredients in shaker, fill with ice & shake until outside of shaker is frosty. Strain into a chilled glass, garnish with cocktail onions.

1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. simple syrup In bottom of glass muddle lime and cilantro. Splash of pineapple juice and club soda.

SAGITTARIUS

NOVEMBER 22- DECEMBER 21

The beach is your blessing this summer. Get in the waves and make a splash. Is your palm itchy? Some $$$ coming your way! Rejoice while sipping a SPICY SANDIA. SPICY SANDIA

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 4 (1-inch) chunks ripe seedless watermelon 1 oz. fresh lime juice 1 oz. simple syrup 3 dashes El Yucateco red habanero, Valentina, or Cholula hot sauce 1 cup ice Add all the ingredients to a blender, blend until smooth. Pour into a tall glass and garnish with a watermelon slice.

SUMMER 2016

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S E R V I C E

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B A R

SUMMER 2016

S E R V I C E

B A R

Pull Tabs, Punch Boards & Coin Boards Hundreds of profit-making games in stock. Wide range of prize values. Visit www.Pull-Tabs.com 1

ANY CARD MAY CONTAIN MULTIPLE WINNERS

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Choose from many different styles and dozens of stock designs. Visit www.DrinkTokens.com

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

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 157, Spring Lake, NJ 07762 Call 732-449-4499 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 2016

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THE ART OF LeRoy Neiman

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

FX McRory’s – 22 5/8″ x 45 1/8″ Unsigned poster - $50 Personally signed poster - $200

VALHALLA GOLF - 29” x 23” Unsigned poster - $50 Personally signed poster - $250

La Grand Cuisine - 23″ x 25 3/4″ Unsigned poster - $50 Personally signed poster - $ 200

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 and mixologist.com. Blog: bartendermagazine.wordpress.com. SUMMER 2016

WE ACCEPT THE FOLLOWING CARDS. CALL 1-800-46-DRINK OR EMAIL: BARMAG2@GMAIL.COM

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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!

The next BARTENDER®:

FALL/WINTER BARTENDER HALL OF FAME®

Email to info@bartender.com, see bartender.com / mixologist.com or mail to: BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762

••••• Do you have an inventive and resourceful idea to share with BARTENDER® readers? Send to info@bartender.com ••••• Remember, always keep these coming:

The winner will be announced in the next issue.

THE WINNING CAPTION FROM OUR LAST ISSUE

“Oh, you asked for those drinks on the rocks? I thought you asked for Cubism!” Briana Gervat, Northport, NY

SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES •••••

Need more BARTENDER® ?

RUNNERS UP

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

“I shouldn’t have had that last shot of Absinthe” Rosalie Darrell “Hey Picasso, do I look as good as I feel” Mary Lynn Leckey, Laguna Niguel, CA “Pablo Picasso actually invented cubism during his “Tequila Period”. The other patrons were rarely flattered” Caty Wooley, NY, NY “Instead of beer goggles. try Picasso goggles - makes everyone look like a piece of art!” Christina Delate

AND THE SEVERAL WE RECEIVED:

“You never get a second chance to make a first impression” “Making a bad first impressionist” “Picasso’s booze period” “Picasso Hour at the bar”

Thank you to the others who entered. Try this issue’s contest! 32

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