THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • SUMMER 2020
Inside
FEATURE RTD
Miami Cocktail Co.
FEATURE BAR
Great Northern Bar & Grill in Whitefish, MT
FEATURE WINE
2018 Sonoma Coast Chardonnay by Sangiacomo Wines
FEATURE INTERNATIONAL BARTENDER
Giorgio Bargiani, of The Connaught Bar, London
BENEFITS OF BATCHING COCKTAILS By Eric Ribeiro
& much more!
As long as we're apart, we're in this together. For your passion, your hard work, your support, and your spirit.
Here’s to you.
Summer Heat 1½ oz Tito’s Handmade Vodka 2 oz sparkling water ½ oz lime juice ½ oz agave 3 slices cucumber 2 slices jalapeño
Muddle slices into a shaker tin. Add Tito’s Handmade Vodka, lime juice, agave, and ice. Shake vigorously and strain into a glass over ice. Garnish with jalapeno and your choice of a cucumber or lime slice.
VOL 102, NO. 2, SUMMER 2020
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FEATURES Feature Bar
CELEBRATING
41 YEARS
SERVING TH Great Northern Bar & Grill, Whitefish, MT ON-PREMISE E& BEYOND!
Feature Wine
2018 Sonoma Coast Chardonnay by Sangiacomo Wines
Benefits of Batching Cocktails by Eric Ribeiro
Bartender as Botanist Feature RTD Miami Cocktail Co.
Champagne Cocktails Feature Bartender Christopher Mendenhall, Ritz-Carlton, DC
Feature International Bartender Giorgio Bargiani, London
Feature Beer
Baykeeper IPA, San Francisco Bay
The Art of LeRoy Neiman
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Letter from the Publisher We Stand Together For more than 40 years, BARTENDER® Magazine has proudly served YOU, our friends and colleagues in the bartender and hospitality industry. And now, more than any time in our four decades of providing informative and up-to-date news, recipes, trends, and humor, we remain fiercely committed and steadfast in our mission to support the work you do. Early in this coronavirus pandemic, the outpouring of help and relief, from every corner of our industry, has been truly inspiring. We’ve seen multi-million dollar donations from bighearted brands large and small, and we’ve witnessed incredible compassion and generosity among so many people impacted by this unprecedented disaster – the bartender community truly comes together in times of need. For our part, at the offset of this crisis, we were honored to join with several other caring companies, brands and associations to donate funds to benefit the organizations listed below that are providing immediate financial aid to those in our community. If you haven’t already, please consider contacting these or other groups to inquire if you might be eligible for assistance:
•USBG Bartender Emergency Assistance Fund •James Beard Foundation Relief Fund •World’s Biggest Tip Jar •The Restaurant Workers’ Community Foundation Emergency Relief Fund •Clover Club & Leyenda Staff Relief Fund
(Our donation was funded from the Bartenders’ Foundation, a non-profit we created in 1999 to help pay for educational expenses for bartenders and their families. As the organization’s goal has always been to “Take Care of our Own,” we made the decision to shift a portion of those funds – and all new donations we raised – to help support the immediate needs of our community.) And while we’re hopeful that coronavirus will be under control soon, a much longer crisis has gripped our communities for far too many decades. We stand together in solidarity with the Black Lives Matter movement in the U.S., and around the world, in condemnation of violence and discrimination. The bartender and hospitality industry thrives because of its diversity and inclusion, and at BARTENDER Magazine we commit to continuing to do our part every day to help support, promote, and champion the contributions of our friends in the Black community, and all people who have suffered at the hands of racism and discrimination. Please join with us in considering a donation to organizations such as these that are at the forefront of combating and eliminating racial injustice: •NAACP •American Civil Liberties Union •Southern Poverty Law Center •Black Visions Collective Over the past several months, we’ve all endured so many personal, financial and professional challenges but this is a resilient and solid industry, and we’re confident that together we’ll come out of this a stronger and more prosperous united community. Jackie & Ray Foley
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To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com
VALLARTA COLADA
1 oz. Honey syrup (1:1) 1 oz. Coco Lopez® Real Cream of Coconut ½ oz. lime juice ½ oz. El Dorado 5 yr 1 oz. Monte Alban tequila Wet shake/strain. HALEY FINUCANE BREAD & BUTTER DALLAS/FORT WORTH, TX
NUTCASE
BRAM 1 oz. Turkey Bacon Beef Jerky infused Gin Lane Pink Lady .5 oz. Aperol .5 oz. Campari .5 oz. Old Red Wine (Beaujolais) .5 oz. Antica Formula Vermouth HAKIM HAMID HOSPITALITY SPECIALIST WASHINGTON, DC
RCS COFFEE TONIC
Malibu Rum St. Germain Pineapple Fresh Lime Orange Nutmeg Fresh Coconut
50 ml Ron Colon Salvadoreno Coffee Rum Tonic Water Walnut Bitters Served in a highball glass with orange zest garnish.
BERRY MINT JULEP
TOM TOM BAR
WEST HOLLYWOOD, CA
PRIMP AND PREEN Mezcal white rum orgeat fresh citrus touch of blue curaçao
STEVE YAMADA, BAR DIRECTOR PEACOCK ROOM LOCATED AT KIMPTON HOTEL FONTENOT NEW ORLEANS, LA
PORCH PUNCH
2 oz. SoNo 1420 Hemped BBN 1 oz. Blackberry Puree 3/4 oz. fresh squeezed Lemon Juice 1/2 oz. Mint Syrup 4-5 Mint Leaves Muddle mint leaves with syrup in shaker. Add remaining ingredients, shake and strain over fresh ice into a rocks glass. BETH GRAHAM SONO 1420
YOUR FINEST SOUR
2 oz. Hatozaki Finest Whisky 1 oz. freshly squeezed lemon juice 1 oz. Barenjager Honey Liqueur .5 oz. egg white Shake all ingredients with ice. Strain back into shaker and DRY Shake (without ice) Strain into ice-filled glass and garnish with an orange or lemon peel.
3/4 oz. Triple Sec 1/2 oz. Vodka 1/4 oz. Gin 1/4 oz. Rum 1/4oz. Tequila 1/2 oz. Grenadine 2 oz. pineapple juice 4 oz. orange juice Shake & serve over ice
JENNY MANGER CEDAR KNOLLS, NJ
MIKE JOUBAN - BAR MANAGER SMOOT’S GROCERY NACHEZ, MS
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SILVER SUMMER SANGRIA 1 oz. 1800 Silver 3 oz. rosé 0.25 oz. fresh lime juice 0.5 oz. simple syrup 3 cubes watermelon
Muddle watermelon, shake and strain over ice cubes in a stemless wine glass. Top with rosé and stir gently to combine. Garnish with cucumberwrapped inner glass and watermelon slice. JASMINE DESAI NY, NY
BLACK FOREST GIMLET
300 ml / 3 parts Oxley gin 100 ml / 1 part water 100 ml / 1 part berry cordial Garnish with a chocolate and frozen berry Tuiles Combine the pea acid with the berry cordial and water in a freezable bottle. Place in the freezer. EMPLOYEES ONLY NEW YORK, NY
EL DIABLO
50 ml KAH® Reposado Tequila 15 ml lime 10 ml Crème de Cassis 90 ml Ginger Beer Shake first 3 ingredients with ice and strain into ice-filled glass. Top with ginger beer. _v01.pdf
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3-1/2 oz. Prosecco 1/4 oz. Lime juice 2/3 oz. Mirtillo Blueberry liqueur 2/3 oz. Soda water Mix all together and add ice. Use a lemon slice and two blueberries on a stick as garnish.
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Send BARTENDER® your signature cocktail to info@bartender.com
LEOPARD MELONTINI
WATERMELON MARGARITA
Skyy Vodka Midori Pineapple juice
0.5 oz. agave 0.5 oz. Cointreau 0.75 oz. lime 1 oz. watermelon 1 tsp. Azuca simple syrup
LEOPARD LOUNGE THE CHESTERFIELD HOTEL PALM BEACH, FL
Add all ingredients to shaker. Shake well and strain over ice in a tumbler with half-salted rim. Add Watermelon slice to garnish.
IMPERIAL SEVEN ¾ oz. basil-infused vodka 1 ¾ oz. Italicus Rosolio Bergamot Liqueur 2 tsp lemon juice 1 tsp truffle honey 1 drop anise spritz Grappa
RON SILVER, CO-FOUNDER & CHIEF CREATIVE OFFICER AT AZUCA, CHEF/OWNER OF BUBBY’S NYC, NY
SUMMER JAMES
FRANCO BONGIOVANNI- BARTENDER SOFITEL ROME VILLA BORGHESE ROME. ITALY
4 cl Fleur de Canne Rhum St James 1 cl Distillat de chocolat 1 cl Monin Sirop Mango Spicy 5 framboises fraîches 2 dashes Rhum Saint James bitters 2 dashes The Bitter Truth Company bitter passion
POTAGER POTABLE 0.75 oz. St-Germain® 0.75 oz. Fino Sherry 1 oz. “Jardin Cordial:” orange bell pepper & tomato cordial 0.75 oz. Grapefruit Juice Pinch salt Top with 1 oz. of tonic ( London Essence with bitter orange and elderflower) Add cube ice to fill
Garnish with framboise and blend passion pepper from Goodepices LUDOVIC BRETEL RESTAURANT LE MABILAY RENNES BRETAGNE FRANCE
Build all ingredients except tonic in a cocktail shaker. Add ice, shake vigorously for 10 seconds, double strain into a chilled collins glass. Top with tonic water. Add cubed ice to fill. ”Jardin Cordial:” Using a citrus/vegetable juicer: collect 100 grams of strained, seeded orange bell pepper juice and 50 grams of strained, on-the-vine style tomato juice. Add 75 grams of white sugar to juiced vegetable mixture. Stir until sugar is completely dissolved. Refrigerate in a sealed container. Lasts up to 1 week. Serve in a Tall/collins style glass with cubed ice, metal straw. Garnish with express grapefruit oils. Trimmed grapefruit swath and mum/marigold or comparable food safe flower. JEN LAFORGE BLOSSOM BAR AT SICHUAN GARDEN BOSTON, MA
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PLAN BCC 1.5 oz. Ron Colon Salvadoreno Coffee Flavored Rum 0.5 oz. Coffee Liqueur 1 oz. Maple Syrup 4 oz. Cold Brew Coffee Concentrate 5 oz. ice Whipped cream topping Optional: Sprinkle coffee grinds or crushed Oreos Mix all ingredients in blender and top with whipped cream. Sprinkle with topping. WILLIAM PINEAPPLE & ALEX FLANGOS - BARTENDERS BUSHWICK COUNTRY CLUB BROOKLYN, NY
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HIGH PROOF AGED RUM 111 PROOF – MADE BY BARTENDERS FOR BARTENDERS
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The Great Northern Bar and Grill Whitefish, Montana
The Great Northern Bar and Grill is a local favorite 100 years in the making. Just this last year the Northern celebrated their centennial. A walk through the bar is a walk through the history of the great little resort town of Whitefish. Signs of business’ that have come and gone cover the walls, each one telling their own story. In the summer you can enjoy music in the sun on the expansive deck or all throughout the year you can catch weekly bands both local and big names inside. Along with the visual experience you can enjoy the 29 beers on tap, many from Montana, you are sure to find one that intrigues you. The dollar beer special of the day is always a hit with patrons. While you’re there grab a bite to eat off the menu including burgers, salads, gigantic nachos or Becky’s Famous Lasagna. The Great Northern Bar and Grill Owners Doug Rommereim and Kathy McGrath have truly created a local favorite that will not disappoint. The Northern, as locals refer to it, is located in the heart of Whitefish, Montana, near Whitefish Lake, five miles from Whitefish Mountain Resort and 25 miles from Glacier National Park. For more information, visit greatnorthernbar.com
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SIGNATURE COCKTAIL:
HUCKLEBERRY MARGARITA
2 oz. Hornitos Reposado Tequila 1/2 oz. Cointreau Fresh squeezed lime 3 oz. Sweet & Sour 1 Tablespoon Huckleberry-Limeade Simple Syrup Grand Marnier Combine ingredients and shake to mix. Serve in a mason jar and top with floater of Grand Marnier. SUMMER 2020
Tito’s Cran Kamikaze Tito’s Vodka Lime juice Triple Sec Cranberry juice Fill a cocktail shaker halfway with ice. Add ingredients. Strain into shot glasses. Three Wise Men Jim Beam Bourbon Whiskey Johnnie Walker Scotch Whisky Jack Daniel’s Tennessee Whiskey Rumchata Pudding Shots 1 cup RumChata 1 box Chocolate or Vanilla Instant Pudding 1 cup Milk 1 container Whipped Topping. Mix pudding, milk, and RumChata until smooth. Stir in whipped topping. Put into plastic Shot containers with lids and freeze. Double Trouble tequila pineapple vodka Rim with raw sugar.
Tequila Bandera Shot of KAH® Blanco Tequila Shot of freshly squeezed lemon Shot of Sangrita juices Serve a set of 3 shots. First Lemon juice, then KAH® and finally Sangrita juices RCS Shot Ron Colón Salvadoreño Dark Aged Rum Orange wedge Dip wedge in cane sugar on one side and grinded coffee on the other side. DIStrawberry Shooter Pour DISARONNO Amaretto into hulled strawberry, top with whipped cream. Lemon Cake shooter 1 1/2 oz. RumChata Limón Liqueur 1/2 oz. Limoncello
Pink Lemonade 2 oz. vodka 3/4 oz. pink lemonade
Send BARTENDER® your shooter to info@bartender.com and if you’re selected, we’ll send you a special gift.
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Feature Wine 2018 Sonoma Coast Chardonnay by Sangiacomo Family Wines
The Appellation Series
season - all of which helped the grapes reach full maturity. Mild, even temperaThe Sonoma Coast wines are crafted to tures throughout the entire growing showcase the exceptional cool-climate season yielded grapes with intense flavors sites that we farm in Carneros and the and ideally balanced acidity. Harvest was Petaluma Gap. Inspired by our desire to express true varietal character and terroir, steady, marred only by late season rains which were thankfully mitigated by warm, individual barrel selections from several estate vineyards are blended together with dry winds and low humidity. As always, the thoughtful attention of our winemaker. we harvested in the early morning hours during the coolest part of the day to preThese wines define our signature style – offering freshness and complexity charac- serve flavor and balance. teristic of this region. Tasting Notes Aromas of baked apple and pear crisp with The Vintage Some years we get a plentiful harvest and layers of nutmeg and chai mingle with fresh white rose petal, quince and a touch some years we get truly extraordinary of sexy French oak. Bright yet weighty flavors. But not often do we get both in the same year. This rare combination was with a rich mid-palate, this chardonnay boasts delicious richness of tarte tatin due in large part to an exceedingly long, slow and steady harvest. Deep complexity, caramelized apple flavors and fresh citrus peel balanced by a crisp and clean finish. ripeness and balance came naturally and gave us one of the best years in memory. The vintage was also remarkable for what it lacked -- little frost during the spring fruit set and no heat spikes during the growing Alcohol: 14.3% pH: 3.36 T.A.: 6.7 g/L Cases Produced: 280 Retail price: $55.00 Release Date: April 2020
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Benefits of Batching Cocktails Though the Covid-19 crisis has created enormous challenges for bars and restaurants, fortunately many states and local communities have passed ordinances to allow to-go cocktails (as of early July, takeout cocktails are permitted in 30 states, plus DC, and cocktail delivery from bars and restaurants is permitted in 19 states and DC.)
With thanks to Eric Ribeiro, a beverage consultant and the lead mixologist at Diageo in NY, below are some tips and ideas for batching cocktails to help maximize opportunities for to-go drinks.
Batching benefits
More time to engage with guests More time to focus on garnishes/final presentation Increase speed of service Eric Ribeiro - Beverage Consultant & Lead Mixologist - Diageo, NY Makes consistent drinks Drinks are served ice cold (if dilution is added to the batch and the batch is kept in the fridge) Sustainable (only if adding a specific volume of water to the batch, and not needing ice and bar tools. Zero waste when preventing the need to rinse bar tools and discarding ice)
Pro tips when batching
No egg or egg whites: Alcohol or citrus will cause the eggs to glomerate No carbonation: Add carbonation at the last minute. Carbonation will be lost if it stays for a longtime No bitters or pungent liqueurs: Add bitters and liqueurs at the last minute. These tend to intensify over time when added to a batch No mixers i.e. lemon juice, grapefruit juice, lime juice etc. (except if you are serving the batch on the same day or immediately) Modify the recipe to a ratio that is easy to multiply by the number of guests (2 – 1 – 1/2 parts or cups instead of .75 oz., 25 oz. teaspoons etc.) Garnishes: Prepare nice garnish trays ready to serve Give a good stir to the batch before serving: Sugar is heavier than spirits and juices, and will sink to the bottom of the batch With or Without Dilution: Adding water to a batch’s total volume - - For spirit forward/stirred cocktails only. Typically, I use 30% water dilution. If you decide to add the water, you need to keep the batch inside of the refrigerator for at least 12 to 24 hours depending on the volume. Make sure to serve the cocktail into a chilled glass. If you choose to not add water, you will need to stir the cocktail in order to get the cocktail cold and diluted. Shaken cocktails will still need to be shaken for aeration, and also adds texture to the cocktail. For home consumers or punch you can add 30% water, give a good stir and add the mixture to a punch bowl filled with ice. To have a precise dilution for pre-batched cocktails you can calculate by weighing the drink before and after dilution.
Batched Negroni Recipe
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18 oz. Tanqueray 10 12 oz. Sweet vermouth 12 oz. Campari 12 oz. Purified water This will make 12 to 15 individual serves. Preparation: Add all ingredients into a large container, stir well then transfer into a glass bottle or a pitcher and keep in the fridge for at least 12 hours. To make one serving, pour 4 to 4.5 oz. over a coupe or rocks glass and garnish with an orange twist. bartender.com
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By Cole Benoit
As
Plants and botanicals might not be the first ingredients that many people think of when it comes to cocktails, but nearly everything used in them comes from a plant, in one way or another. Spirits are all distilled from some form fermented plant material, whether it’s barley, agave or grapes. Most sweeteners come from sugar cane or sugar beets and the juices we use all come from the fruit of a plant, not to mention nearly all the liqueurs are based off some sort of botanical or fruit. Then we have vermouth, amaro and bitters, all of which were originally created for medicinal purposes based off the various botanicals used in them. Whether or not they pay attention to it, most people are probably aware they are using a form of plant in common cocktail ingredients such as citrus juice, vermouth or orange curacao, but they might not think of some of the more interesting ways to utilize plants in cocktails. Fruit and vegetable juices aside, the main components botanicals can generally provide are bitterness, aroma and flavor. In regards to bitterness, many of the old world plants used in products like amaro, vermouth and bitters, derive their bitterness from ingredients that were originally added for medicinal reasons. Cinchona, found in tonic, contains quinine, which was originally used as a cure for malaria. Vermouth likely even gets its name from the German word for wormwood, wermut, which is a key ingredient in vermouth. Nowadays, we use these products to provide bitterness to balance the other ingredients in a cocktail, especially sweet ingredients, but we can also use fresh or dried botanicals to add bitterness to a cocktail. Making a syrup with hops, barberry root or woodruff, muddling bitter greens, lime leaf or wormwood into a cocktail, or infusing a spirit with green walnuts, cherry bark or rhubarb are all ways that you could add bitterness to a cocktail. The aroma of a cocktail can really elevate the entire drinking experience and using botanicals here is a simple and excellent 14
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way to do something interesting with your cocktails. Expressing a citrus peel over a drink or using fresh herbs such as mint are the most common examples of this, but you can really experiment with botanicals here. Try using aromatic parts of the plant such as fresh cherry blossoms, eucalyptus leaves, spruce tips or lemon verbena. Another wonderful way of utilizing botanicals for aroma is to soak them in high proof alcohol to make a tincture, which can then be placed in an atomizer. Some examples that make excellent aromatic mists are bee forest mosses, charred cedar wood, bay leaves, lavender or peppercorns. Flavor is the most obvious element that we can use botanicals for but it can also be the trickiest, especially when playing with more unfamiliar ingredients. Many of the stronger flavored ingredients work better as an accent, rather than the dominant flavor, but feel free to experiment. The simplest way to extract flavor from botanicals is to steep them in hot water and then add sugar to make a flavored syrup. A few suggested botanicals that taste wonderful are kola nut, coriander, banana blossom, calendula, birch bark, shiso or even seaweed. You can also infuse spirits or vermouth with anything that you enjoy the taste but make sure to taste the infusion regularly to avoid over extraction. Ultimately, don’t be afraid to think outside the box and experiment with different botanicals, as long as they are safe to consume. Explore local markets, apothecary shops or botanical gardens and let your intuition guide you into the wonderful world of botanicals. Cole Benoit is the founder and head bitters maker at The Apothecary Bitters Company, where they specialize in small batch bitters made from all natural botanicals. Constantly experimenting and creating, he’s also active in cocktail and spirit consulting, designing cocktail programs and products such as amaro, absinthe and liqueurs. His knowledge in these fields has led him into teaching others about these products, through articles, seminars and events.
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Miami Cocktail Company Premiumizes RTD Category
By Greg Cohen For the third consecutive year, in 2019 ready-to-drink products were the fastest-growing beverage alcohol category in the world, up almost 20% in volume according to IWSR Drinks Market Analysis, one of the top data and intelligence firms in the industry. In the U.S., RTDs posted a whopping 43% increase in volume, spurred no doubt by consumers’ increasing appetite for convenience and better-for-you drink options. But it’s not only hard seltzers that have catapulted this category – pre-mix cocktails have also seen growing interest, especially among high-end brands that offer a premium and innovative product. “Instead of making something that tastes like a mojito, why not just make a mojito,” says Ross Graham, CEO and founder of Miami Cocktail Company, one of the top players to emerge in the ultra-premium RTD category. “People want something real and authentic, with no additives or preservatives.” Graham, who has spent his career in the hospitality industry, including behind the bar, launched his line of Miami Cocktail Company products in 2016 at Whole Foods stores (in Florida, as the name implies) and has since expanded distribution (so far) to more than a dozen U.S. states and the UK. Built on the premise that consumers aren’t just interested in sugary sweet canned concoctions, the company offers a line of small batch true-toform original 750ml bottled cocktails and single serve “spritz” craft drinks – all lower in calories, all-natural and certified organic – that put taste and quality first. “Historically, people have looked at bottled cocktails and RTDs as ‘entry level’ but our goal was to turn that around, to create interesting and high-quality drinks that don’t sacrifice on taste,” Graham explains. “We aren’t a hard seltzer company, we’re a cocktail company.”
SUMMER 2020
Because they’re convenient, practical, and accessibly-priced, Miami Cocktail Company products aren’t only designed for at-home consumption, they’ve also become a proven solution for hotel minibars, on-premise outlets that cater to pool/beach customers, and country club/golf venues that are looking for consistent and properly made handcrafted cocktails to serve those high-volume individual needs. Also, as Graham points out, for accounts that are only licensed for beer and wine, Miami Cocktail Company’s wined-based offerings afford them the crucial ability to offer a legitimate full-blown cocktail program. The company’s “Small Batch Originals” line includes a Blood Orange Mimosa made with blood orange, tangerine and local grapefruit juices; the Sunset Margarita, crafted with pineapple, mango, orange, and lime juice; and an innovative Copper Pot Margarita that combines organic blue agave wine, lime juice, and Valencia orange juice. Their lineup of “spritz” canned cocktails feature a Margarita, Mimosa, Sangria, Bellini, and Paloma all of which are 4.2% alcohol by volume and 110 calories, with no added sugar per 250ml can. The company has several other products in development as well. Graham reports that year-to-date sales have already doubled those of last year. The secret to their success is really no secret at all. “More than ever, people want to enjoy a great tasting cocktail, made with pure ingredients, and that’s exactly what we deliver,” Graham says.
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From Gin to Whiskey, Champagne Pairs Beautifully in Cocktails By Justin Murray
What is it about champagne that everyone loves so much? The bubbles, sure, but also people are just happy when they’re drinking it (spoiler alert, champagne isn’t only for special occasions!) Now that summer is here, it’s the perfect time to enjoy champagne cocktails. A high-quality champagne pairs beautifully with a wide variety of spirits – there’s the venerable French 75 (gin), the Seelbach (whiskey), the Air Mail (rum), the Sbagliato (Campari), and of course the Kir Royale (Chambord). The most important consideration when crafting a champagne cocktail is to choose a zero-dosage champagne, which means no sugar has been added. For example, Beau Joie is a crisp and clean Brut Champagne that achieves a perfect level of sweetness naturally derived from the grapes. (Also, Beau Joie bottles are fully encased in a copper suit of armor, which is not only eye-catching when pouring it, but could prove to be of real benefit too as recent reports say that copper neutralizes viruses more quickly.) But why stick to only the classic champagne cocktails? Here are three easy-to-prepare unique recipes combining spirits and the king of sparkling wine:
BEAU JOIE APPLE BUBBLY 4 oz. BEAU JOIE Champagne 1 oz. apple brandy 1 oz. fresh apple cider Garnish with a thin slice of apple.
BOURBON & BEAU 3 oz. BEAU JOIE Champagne 1 oz. bourbon .75 oz. lemon juice .5 oz. pomegranate puree .25 oz. simple syrup Garnish with a lemon twist Combine all ingredients except BEAU JOIE in a shaker with ice. Shake to combine and chill. Strain into a flute and top with BEAU JOIE. Garnish with lemon twist.
BEAU ROYALE 3 oz. BEAU JOIE Champagne 1 oz. gin .5 oz. simple syrup .5 oz. lemon juice 2 barspoons of cranberry preserves 1 dash of angostura bitters Garnish with sprig of rosemary Combine all ingredients except champagne in a shaker with ice. Shake to combine and chill. Strain into a coupe and top with champagne. Garnish with rosemary. 16
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Photo credit: The Ritz-Carlton, Washington, D.C.
BARTENDER® Magazine is proud to present Christopher Mendenhall as our feature Bartender
t s i g o l o x i M e r Featu
CHRISTOPHER MENDENHALL Lead Mixologist of Quadrant Bar & Lounge, The Ritz-Carlton, Washington, DC
Revered for his creative and culinarian approach to the art of cocktail making, Lead Mixologist Christopher Mendenhall brings his unique skill set to Quadrant through innovative, high concept cocktails that pull from the culinary world. Mendenhall’s beverage experience spans over 12 years, and began in 2003 when he started bartending at Pappadeaux in the Dallas, TX area while attending the University of Texas at Arlington. After graduating, Mendenhall took a job in sales and marketing for a moving company in Denver, CO, while also bartending a few nights a week at Pappadeaux in Denver. Quickly realizing that the corporate world was not for him, Mendenhall decided that bartending was what he wanted to do full time. After taking up the advice of a close family friend, he moved to Washington, D.C. in 2009 to pursue his bartending career. His career in D.C. began as a part-time bartender at Westend Bistro and The Ritz-Carlton, Washington, D.C.’s Lobby Lounge. Soon thereafter, Mendenhall began bartending full time at Westend Bistro, which is where he really started honing his craft. With the aid of Westend Bistro’s esteemed culinary and beverage team, he began developing his culinarian approach to crafting cocktails and soon took helm over the esteemed restaurant’s cocktail menu. Over five years later, the opportunity to be a part of Quadrant presented itself, and Mendenhall immediately knew that he wanted to be a part of it. As lead mixologist, Mendenhall not only introduces a cutting-edge cocktail menu, but also an unrivaled experience that encourages guests to learn and enjoy cocktails in a stylish and refined setting.
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SMOKED OLD FASHION CHRISTOPHER’S SIGNATURE COCKTAIL
2.5 oz. Knob Creek Single Barrel 1 oz. of our smoked old fashioned syrup. The house made syrup features smoked oranges that we juice, brandies, cherries and sugar. 2 dashes cherry bitters. Cocktail Notes: What’s unique about this cocktail is the cooking techniques used to achieve a syrup that takes a total of 5 hours to make. The syrup is a combination of smoking the fruit for several hours, then juicing it and finally simmering all of the ingredients together to balance it out.
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Giorgio Bargiani - Head Mixologist The Connaught Bar, London
During Giorgio’s time at The Connaught, the bar received these accolades: Best Bar, GQ 2015, Classiest Bar in London , Timeout 2016, International Hotel Bar 2016 , Tales of the Cocktail, World Best Cocktail Bar 2016, Tales of the Cocktails, Mixology Bar Award 2017, Best European Cocktail Bar, Imbibe UK 2016 , Best Classic Menu, Heering Legend of the List 2018, World’s 50 Best Bars - made the list for nine years on the spin, and Best Bar in Europe and #2 in the world at World’s 50 Best Bars 2019. Giorgio’s personal recognitions: 30 Under 30 list 2019 - CODE Hospitality, and #2 Best Italian Bartender Abroad at Bargiornale Awards 2019. These days, you will find Giorgio mostly at the bar, entertaining his guests with his distinctive showmanship and passionate storytelling skills. Determined to make each drinking experience highly memorable, Giorgio never misses a chance to inspire the people around him, be these bar guests, colleagues or attendees to the numerous masterclasses and events he hosts all over the world. Having built an international reputation as a talented mixologist and host, Giorgio has recently reinforced some strong collaborations with great brands such as Martini and continuously travels the world to attend the industry’s top outlets and shows.
Today he covers the prestigious role of Head Mixologist at one of the world’s best bars and with master Ago Perrone has made their signature Martini pour famous globally. However, Giorgio’s passion for hospitality roots back to a very young age, starting as a family affair in his aunt’s restaurant bar in Pisa, Italy, where he first cut his teeth. Giorgio started working as a bartender in local nightclubs while studying for his Communications degree. He was immediately captured by the vibe, atmosphere, creativity as well as the relationship building opportunity offered by the job - the same elements that still drive his captivating enthusiasm today. Fascinated by the calibre of the cocktail offering and service of some of London’s top hotel bars such as The American Bar, The Connaught and The Artesian, Giorgio decided to take on a new challenge and role in a luxury hotel in order to sharpen his knowledge and skill set. It was during his time at the Splendido Hotel in Portofino that he received the life changing call from The Connaught Bar - on 8th August 2014, as he still recalls. During his only day off, Giorgio flew to London and came back with a job offer. The following month, Giorgio started as bar back and with an incredible drive and talent he gradually worked his way up to be promoted Head Mixologist in January 2019. Right arm of mixology titan Ago Perrone, today Giorgio is a key member of The Connaught Bar team as well as an ambassador of world-class cocktail-making and hospitality. In December 2018, The Connaught and Ago designed an eponymous gin to mark the 10th anniversary of the iconic bar, and Giorgio played a key role in the development of this ultra premium, in-house crafted gin, as well as in the ideation of the 2019 cocktail list Vanguard, consolidating even further his affiliation with Ago.
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NUMBER 11 COCKTAIL Giorgio’s Favorite Cocktail
30 ml Grey Goose Vodka 45 ml Connaught Bar Gin 15 ml Martini Ambrato Amalfi lemon oil 5 bitters distillate (Cardamom, Tonka, Ginseng & Bergamot, Lavendar, Corlander Seeds) 10 ml wine distillate Aerate all ingredients. Strain into painted coupe over an ice diamond. BARTENDER® MAGAZINE
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Cocktails BODEGA NEGRA
PASEO MARGARITA
1 oz. Coco Lopez® Real Cream of Coconut 1.5 oz. Milagro Tequila 0.5 oz. Lime Juice Tajin spice for rim
1 oz. Coco Lopez® Coconut Milk 1.5 oz. Patrón Silver 0.5 oz. Patrón Citrónge Orange 0.75 oz. fresh lime juice 0.5 oz. simple syrup 5 basil leaves, one for garnish Rose salt rim*
Combine all ingredients into a tin with ice and shake. Cover half the rim in Tajin. Strain the cocktail into a rocks glass with fresh ice and garnish with a lime wedge and edible flower.
Rim a wine goblet or coupe glass with rose salt and set aside. Combine all ingredients in a cocktail shaker with ice and shake to chill. If using a wine goblet, strain onto fresh ice. Alternatively, if using a coupe, strain into the glass without ice. Garnish with a basil leaf.
Recipe by Dream Downtown NYC, NY
PRADO COLADO
*Rose salt rim: Add 5 grams dried roses to 30 grams kosher salt in a spice grinder and grind until well combined.
1 oz.Coco Lopez® Real Cream of Coconut 0.5 oz. Moscatel 1 oz. Amontillado Sherry 0.5 oz. Smith & Cross Rum .25 oz. Crème de banane
FERNETABOUT IT
Add all ingredients to ice-filled cocktail shaker and shake until well combined. Strain into ice-filled rocks glass. Garnish with sprinkle of nutmeg and mint sprig. Recipe by Ivy Mix, Brooklyn, NY
Combine all ingredients and shake with ice. Strain into a collins glass filled with crushed ice. Garnish with pineapple leaves.
COCONUT GINGER MARGARITA 1 oz. Coco Lopez® Coconut Water 1 oz. Cointreau 1 oz. blanco tequila 1 oz. fresh lime juice 5-7 sliced ginger coins
Recipe by L’Artusi in NYC
PINA ISOLADA
Combine all ingredients into cocktail shaker. Shake and strain over ice in a rocks glass. Garnish with lime peel or candied ginger.
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0.75 oz. Coco Lopez® Real Cream of Coconut 1.5 oz. El Dorado 3 yr Rum 0.75 oz. lime juice 0.75 oz. pineapple juice 0.25 oz. Fernet Branca 0.25 oz. Wray & Nephew Overproof Rum
2 oz. Coco Lopez® Real Cream of Coconut 1 oz. Coco Lopez® Coconut Water 2 oz. Ron Barceló Dark Series 1 cup frozen pineapple In a blender, add all ingredients and blend until smooth and frosty. Pour into a daiquiri or tall glass. Garnish rim with toasted coconuts and top off with coconut flakes (optional)
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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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Monseigneur le Vin: The Art of Drinking Wine (Like the French Do)
By Louis Forest rizzolibookstore.com $25.00
Originally published in French in 1927 as part of a set of promotional books for Parisbased wine distributor Nicolas, Monseigneur le Vin is a lovely illustrated jewel of a wine primer brought back to life. Printed on creamy, uncoated paper and accompanied by whimsical illustrations from Charles Martin, the book is still perfectly relevant to today’s wine lovers, delightfully presented with an élan and some oh-so-very French observations such as “A fullbodied red wine wants to be laid on its side and made cozy.”
Camp Cocktails By Emily Vikre amazon.com $26.99
Cabin trips, hikes, patio parties, camping adventures—however you enjoy the great outdoors, it should be fun and easy. And so should the drinks! Simplicity, though, doesn’t mean you’re limited to a bottle and a mixer. With Camp Cocktails (February 25, 2020 | Harvard Common Press, you’ll have a variety of options for simple and tasty drinks that are ready to go wherever you go. Cool off after a hot day spent hiking through the woods with a Flask Boulevardier or the Northwoods Sidecar. Break in the campsite with a Grilled Orange Cobbler or the ultimate beer-based cocktail. Bundling up around the fire? Warm up with the Salted Nutella Hot Chocolate, the Penicillin Toddy, or a spiked hot apple cider. If you’re ready to go a step further, there’s even a chapter for using foraged ingredients. Every recipe comes with easy-to-follow instructions, and many feature expert bartender tips and hacks. A variety of occasions are all here, from stargazing to boating. And to round it all out, there’s a whole chapter dedicated to foraging/found ingredients, and integrating nature into your favorite cocktails.
A Spirited Guide to Vermouth By Jack Adair Bevan amazon.com & wherever books are sold $21.99 hard cover
Vermouth is currently experiencing a revival, and we can’t seem to get enough of it. In A Spirited Guide to Vermouth, Jack Adair Bevan celebrates this versatile drink and its botanicals, drawing out vermouth’s history and its delicate herbal flavors with recipes for cocktails, and some food to accompany them. As an award-winning food and drink writer, and one of the first restaurateurs to make his own vermouth, Jack Adair Bevan is the perfect guide through vermouth’s rich history and recent resurgence. As well as Jack’s original recipes, A Spirited Guide to Vermouth also contains recipes contributed from the likes of Russell Norman, Olia Hercules, Gill Meller and Jeremy Lee. With cocktails ranging from a Toasted Nut Boulevardier to a Perfect Manhattan, and from a Blood Orange Vermouth and Tonic to a Rosemary Bijou, the book also has dedicated sections exploring classics such as the Martini and the Negroni. This book will take you on a botanical journey of discovery and teach you not only how to make your own vermouth, but also how to use it in your cooking, from vermouth-braised red cabbage to Negroni Bara Brith, along with plenty of food and drink recipes to accompany the aperitivo hour. 24
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Feature Beer
Anchor Brewing Company Debuts Baykeeper IPA A Collaboration IPA Brewed for Fierce Champions of the San Francisco Bay
Anchor Brewing Company debuts Baykeeper IPA, a bright and delicious IPA made in collaboration with local nonprofit San Francisco Baykeeper, who has defended the Bay from pollution for 30 years. San Francisco born and raised, Anchor is lucky to be surrounded by the San Francisco Bay, one of the world’s most impressive waterways and one of California’s most important ecosystems. Only Baykeeper relentlessly confronts polluters and stops harmful actions from occurring in the Bay with their expertise in law, science and advocacy. To celebrate their accomplishments and 30th anniversary, Anchor is introducing a collaboration beer that’s as fierce as Baykeeper’s commitment to preserving the Bay. Baykeeper IPA is a crisp and refreshing San Francisco-style IPA, overflowing with juicy and fruit-forward hop layers. A portion of the proceeds from this brew will directly support San Francisco Baykeeper and their efforts to stop polluters so the Bay’s water is healthy for wildlife and local communities. The recipe for Baykeeper IPA (7% ABV) was inspired by the feeling of being out on the water: salty skin, clean air and a bountiful breeze. “There’s nothing like a crisp beer to celebrate a good swim, boat ride or kayaking session,” said Brewmaster Scott Ungermann. “The San Francisco Bay is intrinsically tied to Anchor, which earned its name because of the historical maritime influence on the city. A temperate climate and cool breeze from the San Francisco Bay have affected the way Anchor has produced beer since 1896.” Teeming with lime, orange zest and papaya aromas, Baykeeper IPA has a slightly spicy, yet slightly sweet taste that finishes with a delicate bitterness. California watercolor artist Jenna Rainey hand-painted the label on Baykeeper IPA, which features Baykeeper’s patrol boat charging through the water underneath the iconic Golden Gate Bridge. Since 1989, Baykeeper’s patrol boat has regularly monitored the San Francisco Bay, the treasure of the Bay Area, to identify and investigate pollution. From there, Baykeeper
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strategically uses advocacy, public education and legal action to secure smart solutions that stop pollution and restore water quality. Baykeeper IPA is available now nationwide in 6-packs of 12 oz. bottles and on draught at select bars, restaurants and stores as well as at Anchor Public Taps and the Anchor Brewing Taproom. You can find a brew near you by using the Anchor Beer Finder. Learn more about Anchor Brewing at www.anchorbrewing.com and follow @AnchorBrewing on social media. Learn more about Baykeeper and how to make a gift to protect the San Francisco Bay at baykeeper.org and follow @SFBaykeeper on social media.
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S E R V I C E
OLD MARINE T-SHIRT Send your size and check to Foley Publishing:
B A R
THE FRY WIZARD NO OIL, NO HOOD, NO GREASE TRAP, NO ODOR, START MAKING MONEY IN MINUTES! Just Ten Orders A Day of Just (3) Menu Items Shown Below Will Earn Over $20,000.00 Profit The First Year!
PO Box 691302, Vero Beach, FL 32969 Call 772-999-3994 or Email: barmag2@gmail.com
$5,059.00 - Profit made from ten orders of French fries a day $6,370.00 - Profit made from ten orders of Chicken Nuggets a day $9,100.00 - Profit made from ten orders of Cheese Sticks a day $20,529.00 - Make It This Year!
Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping
Fry Wizard Super System Models Two Models Available! A Lease-Then-Own-It-Program Is Available! Start Earning Now And Pay As You Go! Call For Leasing Details Toll Free
1-877-208-6663 www.FryWizard.com
All proceeds go to an OLD Marine.
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THE ART OF LeRoy Neiman
Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman
Valhalla Golf - 29 x 23 Personally signed poster - $250
Sailing - 17.5” by 22.125” Personally signed poster - $250
Frank Sinatra Duets - 24” by 18” Personally signed poster - $200 Send check or money order to:
Check us out on the web: bartender.com. Blog: bartendermagazine.wordpress.com.
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Foley Publishing, P.O. Box 691302, Vero Beach, FL 32969. Add $15.00
for shipping and handling. Please allow 10 business days for delivery. WE ACCEPT THE FOLLOWING CARDS. CALL (772) 999-3994 OR EMAIL: BARMAG2@GMAIL.COM
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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
“Can you double check that the beer is honey free? Otherwise I break out into hives.” Salina Kasun Airliner Bar Iowa City. IA
“If you see the Queen, please don’t mention that you saw me here.” Joanie Sheahan Decorah, IA
“Bartender, give me a draft beer with no fruit flies - OK a bee!”
“Well Bea, not the usual honey wheat beer, how about a double stinger!” Kevin Mauldin - Clubhouse Manager Old Warson Country Club St. Louis, MO BARTENDER® MAGAZINE
“You know what really bugs me honey?”
Home Bartender What’s Next for Spirits?
••••• Do you have an inventive and resourceful idea to share with BARTENDER® readers? Send to info@bartender.com ••••• Remember, always keep these coming:
SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES
Need more BARTENDER® ?
Stay up to date with everything BARTENDER-related at Bartender.com Mixologist.com
Douglas Ochodnicky San Antonio, TX
AND THE SEVERAL WE RECEIVED: “I’d like to get a buzz on”
Thank you to all who entered. Try this issue’s contest! 32
Jose Ferreira- Bartender Fall River. MA
BARTENDER® FALL/WINTER
•••••
“Can I get a boob-bee shot?” Cindy Neubauer Seymour, CT
The next issue of BARTENDER®:
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Hey Honey, what’s it going to bee?
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