bartender

ESTAB.1979
®
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • WINTER 2011
It’s been a long time since a
truly new, mixable white spirit
has been introduced
to the market. A spirit
that on its own is
complex and flavorful
and when mixed,
creates a whole new
category of cocktails.
Introducing Pisco Portón.™
If you know Pisco,
you’ll be quick to
observe that Portón™
is unlike any Pisco you
have ever tried before.
From Hacienda La Caravedo,
the oldest distillery in all of the
Americas, Pisco Portón is a
product of instantly
recognizable pedigree
and provenance.
Distilled to proof, it is by
INTRODUCING
SOMETHING NEW
THAT ACTUALLY
ISNEW
all measures a truly
handcrafted, artisanal spirit.
Join us in
bringing
something
new and
exciting to
a marketplace that is waiting
for it.
www.piscoporton.com
Please Drink Responsibly. Imported by Pisco Portón, Manhasset, NY. 43% alc/vol. © 2011
M
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C e l ebrating our 32nd year
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
• Vol. 93, No. 3, WINTER 2011
feature stories
16 &17
16 & 17 Wacky Wecipes
24 & 25
24 & 25 Boosting Business
Through Facebook
and Twitter
by James Careless
30 The Art of
LeRoy Neiman
Cover Artist: Tim Williams
E-Mail:[email protected]
30
Bartender Magazine
BARTENDER ® Magazine is going green!
If you are receiving BARTENDER complimentary you can now provide us
with your e-mail address and view the magazine in its entirety on bartender.com!
Send [email protected] your e-mail address and help BARTENDER become more
environmentally responsible today.
WINTER 2011
bartender.com
twitter.com/barmag
bartendermagazine.wordpress.com
BARTENDER MAGAZINE
1
M
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A
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C e lebrating our 32nd year
A MAJORITY-OWNED FEMALE CORPORATION
• Vol. 93, No. 3, WINTER 2011
our regular features
4 Editorial
6 Creative Cocktails
6
8 Signature Cocktails
10 & 11 LiBARy
12 Bargos
11
14 Shooters
18 bartender.com
20 Jokes & Quotes
21
21 Cocktailright
22 Cooking with Coco
22
27 Baroscopes by Madame Vena
28 & 29 Service Bar
for Product Information
31 Great Gifts for Bartenders
27
32 Last Call
by Bob Schochet and
Cartoon Caption Winner & Finalists
32
Bartender Magazine
twitter.com/barmag
bartendermagazine.wordpress.com
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BARTENDER MAGAZINE
bartender.com
WINTER 2011
Publisher/Editor:
Jaclyn Wilson Foley
Founder:
Raymond P. Foley
Assistant to the Publisher/Editor:
Lauren Saccone
Art Director:
Doug Swenson
Art Seventy, Inc. (802) 334-6741
Executive Secretaries:
Anne Loffredo, Debbie Snader
Food Consultants:
Alfred Mayer, Thomas Jannarone
Humor Editor:
Hymie Lipshitz
Advertising Director:
Jackie Foley (908)766-6006 • Fax: (908)766-6607
www.bartender.com
e-mail: [email protected]
Facebook:
Bartender Magazine
Twitter:
twitter.com/barmag
Blog:
bartendermagazine.wordpress.com
Photography:
Ryan Foley
Intern:
Katharine Christopher
Special Consultants:
John Cowan, Michael Cammarano,
Jake Jacobsen, Robert Suffredini,
Marvin Solomon, Rene Bardel, Egon Gronau,
James D. Zazzali, Dave Conroy,
Chester Brandes, and over
103,000 readers and subscribers.
Editorial Contributions:
We assume no responsibility for unsolicited material.
Manuscripts, artwork and photographs must be
accompanied by stamped, self-addressed envelopes.
We reserve the right to publish in whole or in part all
letters received by us. All letters sent to BARTENDER®
Magazine will be considered the property of the magazine. EDITOR’S NOTE: All recipe brands and recipes
are published as submitted to BARTENDER® Magazine.
The following are registered Trademarks of Foley
Publishing Corp.: BARTENDER® Foundation, BARTENDER
“Hall of Fame”®, BARTENDER® University, B.R.A.T.S,
Cocktailright, Cook-Tails. Basic Subscription Price:
$30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign.
Subscription Service: Address all subscription mail and
changes of address to BARTENDER® Magazine, Foley
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Allow 6 weeks for change of address. When sending
new address, give old address to ensure prompt service. Postmaster: Send all address changes to
BARTENDER®Magazine, P.O. Box 593, Livingston, NJ
07039. Copyright 2011/2012, Foley Publishing Corp. All
rights reserved. Reproduction in whole or in part in any
language without permission of the Publisher is prohibited.
Want to have a great year? Add a few centuries of excellence.
··
Make History
®
2011 Moët Hennessy USA Inc., New York, NY. Moët Hennessy USA encourages responsible drinking.
mhusa.com
BARTENDER
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EDITORIAL
Happy 2012!
2011 is gone but not forgotten.
Here is a partial list of our BARTENDER Survey Answers by over
546 bartenders and viewers of www.bartender.com.
1. Years A Bartender:
23%
22.22%
17.99%
36.79%
6. Gender:
2 to 5 years
15 years or more
5 to 9 years
All other
2. Sells the most of:
17.51%
15.25%
6.97%
6.21%
44.09%
vodka
domestic beer
rum
imported beer
other
7. What is your
favorite absinthe?
21.81%
11.70%
7.98%
58.60%
3. Favorite Cordial Line: 55.03%
9.53%
9.52%
25.92%
DeKuyper
Marie Brizard
Bols
all others
8. Favorite Beer:
17.52% Bud Light
7.30% Guinness/Budweiser (tie)
66.42% Other
4. Which magazines
do you read?
53.55%
18.44%
10.99%
17.02%
BARTENDER®
Nightclub & Bar
Food Arts
all other
9. Favorite Gin:
32.28%
20.63%
7.41%
39.68%
Bombay Sapphire
Tanqueray
Beefeater
all others
5. What do you want
to be called?
69.31%
7.94%
5.29%
17.47%
Bartender
mixologist
Hey you (funny)
whatever
10. Favorite Tequila:
38.10%
15.81%
13.76%
32.27%
Patron
Jose Cuervo
Don Julio
all others
Grande Absente
Lucid
Absinthe Ordinaire
all others
For the complete survey, go to www.bartender.com and click on 'Survey.'
Enjoy Wacky Wecipes for a couple of laughs and Books by Bartenders.
If you are a bartender and wrote a book but cannot afford a public relations team,
send it to me - only bartenders who wrote a book.
Also, send any jokes, cocktail recipes, shooters, etc. We are always glad to hear
from you! Check us out on bartender.com.
Have a great year! Wishing you and yours a happy and healthy 2012.
Ray & Jackie Foley
4
53.44% Male
46.56% Female
BARTENDER MAGAZINE
bartender.com
WINTER 2011
CREATIVE COCKTAILS
FRENCH CAIPI
CHILI-SPIKED MEXICAN HOT
CHOCOLATE
11/2oz. LeblonCachaca
11/2oz. grapefruitjuice
3/4oz. St.Germain
soda
CombineLeblonCachaca,St.Germain,and
grapefruitjuiceinashaker.Addice.Shake
wellandpourintoarocksglass.Stirinsoda.
Garnishwithagrapefruitslice.
LeblonUSA
Manhasset,NY
PatronAnejo
PatronXOCafe
chocolateabuelita
housemadeanchochilimarshmallow
whippedcream
FOURatYotel
NewYork,NY
OXLEY R.A.F. - ROYAL AIR FORCE
THE BOSS
1part Harvey'sBristolCream
2parts CanadianClub6YearOld
2dashes orangebitters
Shakeingredientswithice.Strainover
freshiceintoalowballglass.Garnishwith
maraschinocherry.
Combineallingredientsintoacocktailshaker.Shakeand
doublestrainintoacoupeormartiniglass.Garnishwitha
smallsprigoffreshlavender.
BoardwalkEmpire-ThemedCocktails
AtlanticCity,NJ
JamieEvans,OXLEYBrandAmbassador
OXLEYGin
MoninLavendarSyrup
lemonjuice
LuxardoMaraschino
lavenderbitters
2oz. ThreeOlivesCakeVodka
4oz. pineapplejuice
Shakeandstrainintorocksglass.Topwith
whippedcream.Addadashofgrenadine
ontopofwhippedcream
Andrea
Deva's
Tustin,CA
13/4oz. UltimatVodka
11/2oz. applecider
1/4oz. gingerliqueur
splash VelvetFalernum
Combineallingredientsinashaker.Shakewellandpour
intoacocktailglass.
PatronSpirits
Southlake,TX
SWEET SEDUCTION
PINK PASSION
2parts
1part
1part
PiscoPorton
pomegranatejuice
tangerinejuice
sugartotaste
Combineingredientsinashakerwithice.
Shakewellandstrainintoamartiniglass.
Garnishwithpomegranateseeds.
AlisonBritani
EvinsCommunications
NewYork,NY
6
BARTENDER MAGAZINE
bartender.com
WINTER 2011
C
M
Y
CM
ULTIMAT VODKA'S APPLE CIDER
MARTINI
PINEAPPLE UPSIDE
DOWN CAKE
11/2parts
3/4parts
3/4parts
1/4part
2dashes
2parts
1part
10fresh
Maker's46Bourbon
Thatcher'sOrganicArtisan
ElderflowerLiqueur
blueberries
Muddletheelderflowerliqueurandblueberries
togetherinaglass.AddiceandtheMaker's46Bourbon.
Shakevigorouslyfor10seconds.Strainintoachilled
martiniglass.
HansaBergwall
EvinsCommunications
NewYork,NY
MY
CY
CMY
K
SIGNATURE COCKTAILS
ST. ELMO'S FIRE
MOULIN ROUGE
SKYYBerryVodka(fresh
raspberriesfusedwithsimplesyrup
andSKYYBerryVodkafusedat
least24hoursinrefrigerator)
splash ofCointreau
splash oflimejuice(freshisbetter!)
splash ofcranberryjuice
Shakenwithiceandservedupinalargemartiniglasswithafreshraspberryinthebottom.
KathrynMayorga
HotelSofitel
RedwoodCity,CA
CIRCUS
PEANUT
EqualParts:
PinnacleWhippedVodka
99Bananas
Frenchvanillacreamer
dash ofgrenadineforcolor
Chill,shake,serve.
EricSisson
PintsBar&Grill
Harrisburg,PA
FIRE BREATHING DRAGON
2oz. mangoinfusedvodka
1/2oz. jalapenoinfusedvodka
31/2oz. mangonectar
ToMakeMangoInfusedVodka:1bottle
premiumvodka(canbemangoflavored,
foraddedtaste),1/4lb.driedmango.
Mixingredientsandletsitinrefrigerator
fortwoweeks.
ToMakeJalapenoInfusedVodka:1bottle
premiumvodka,8freshjalapenos,sliced.
Mixingredientsandletsitinrefrigerator
fortwoweeks.
Addallingredientsinashakerfullofice,
shakethoroughlyandstrain.Garnishwith
driedredpepperandorchid.
AdrianNajara
Doraku
MiamiBeach,FL
8
BARTENDER MAGAZINE
bartender.com
WINTER 2011
11/2 shotsvodka
Filla16oz.glasswithice.Fillwithcranberry
juice.TopwithMidori.DashofRose'sLime
Juice.
Typhoon
LosAngeles,CA
TWENTY-THREE SKIDOO
FourRosesSingleBarrelBourbon
cherrydigestif
richdemerara
Angostura&orangebitters
TeardropCocktailLounge
Portland,OR
POINTE MARTINI
11/2oz. St.Germain
11/2oz. SouthernComfort
2oz. pineapplejuice
1/4oz. freshlimejuice
splash sourmix
Shakewithice,servedinamartiniglass
withaleafofmint.
MarcoTorres-Lopez
ThePointeatPortLiberte
JerseyCity,NJ
COFFEE COOLER
PatronXOCafe
Kahlua
Bailey'sIrishCream
icedcoffee
Joe'sAmericanBar&Grill
TheMallAtShortHills
ShortHills,NJ
ST. HENDRICKS COOLER
11/2oz. HendricksGin
3/4oz. St.Germain
1/2oz. freshlemonjuice
1/2oz. simplesyrup
Muddle3medium-sizedstrawberries,2slices
ofcucumber,andfreshbasil.Shakeanddouble
strainintochilledcocktailglass.Garnishwith
strawberrysliceandbasil.
Chastity
BridgeBar
Chicago,IL
[
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FROM THE
STADIUM
TO THE STICK!
BARTENDER
®
gives new meaning to Football Signals from the ref.
WINTER 2011
bartender.com
23" x 29" POSTER
$15.00 plus $5.00 shipping
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BARTENDER MAGAZINE
9
LIBARY
BOOKS BY BARTENDERS
ARTISANAL COCKTAILS
By Scott Beattie
Ten Speed Press • Emeryville, CA
www.tenspeed.com
$24.95
NORTHSTAR COCKTAILS
By Johnny Michaels &
the North Star Bartenders' Guild
Minnesota Historical Society Press • St. Paul, MN
www.mhspress.org
$19.95
From signature cocktails such as the Handsome
Devil with bourbon, Benedictine, Frangelico, and
spicy bitters, to the Chloroform Kiss with citrus
vodka, gin, yellow chartreuse, lemon, and cava, to
high-end, nonalcoholic beverages and party punches tasty enough for anyone to enjoy, Michaels and
the North Star Bartenders' Guild's recipes will help
you not only learn the art of cocktails for entertaining and relaxing at home, but also gain an appreciation for the unique originals, modern flavors, and
sublime classics you enjoy on your next night out
on the town.
All author royalties earned from the sale of the
book will be donated to SPCA International, an
organization committed to advancing the safety
and well-being of animals. (www.spcai.org)
Johnny Michaels is bar manager for La Belle Vie
and partner in the cocktail design company Proof
Drink Design.
10
BARTENDER MAGAZINE
bartender.com
WINTER 2011
In Artisanal Cocktails, Scott Beattie reveals his
intense attention to detail with a collection of 50
visually stunning and exceptionally tasty drinks
made with top-shelf spirits, fresh-squeezed juices,
and just-picked herbs and edible flowers. In such
creatively named recipes as Meyer Beautiful (My,
You're Beautiful), Hot Indian Date, and Rhubarbarella,
Scott combines flavors and aesthetic appeal as
meticulously as a chef. Even simple cocktails like the
Classic Margarita, Frankfort Manhattan, and Mint
Julep benefit from Scott's
impeccable techniques.
THIS GIRL
WALKS INTO
A BAR
By Jordan Catapano &
Jocelyn Dunn Muhlbach
Milk Soup Books
www.thisgirlwalksintoabar.com
$14.99
Inside you'll find 100 study-ready flashcards for
today's drink recipes (not your father's), strategies
on how to break into a career in bartending, resume
and interview techniques, guidelines for measuring
and free-pouring, bar etiquette for dating, top secret
tips from real bartenders, home party planning
steps and shopping lists, tips for mixology, and
much, much more!
THE
COCKTAIL
HANDBOOK
Cold Drinks from Hawai'i's
Hottest Bartenders
By Jesse Greenleaf
& Amie Fujiwara
Watermark Publishing
www.bookshawaii.net
$15.95
Nationally recognized Waikiki bartenders Jesse Greenleaf and Amie
Fujiwara (Food Network, Travel Channel) and 20 other island "startenders" share more than 80 great drink recipes, plus inside tips on
bar etiquette and tools and techniques of the trade. From old classics made new to creative libations infused with island flavors, The
Cocktail Handbook presents Hawai'i's coolest cocktails - shaken or
stirred with a splash of aloha!
SPEAKEASY
by Jason Kosmas
& Dushan Zaric
Ten Speed Press
Emeryville, CA
www.tenspeed.com
$24.99
From aperitif to cordials, more than 80 imaginative libations that
riff on the classics are showcased in this one-of-a-kind collection,
and each one emphasizes fresh fruits and herbs, homemade syrups
and infusions, and a careful balancing of flavors, with a focus on
seasonality. All recipes come with entertaining stories about their
origins along with helpful tasting notes and glassware recommendations.
A richly detailed, informative guide to drink-making, Speakeasy
allows readers to fully appreciate the art of mixology and teaches
them how to master the perfect cocktail in order to create their
own new libations.
WINTER 2011
bartender.com
BARTENDER MAGAZINE
11
BARGOS
Living the Wild Life!
How Great is YOUR LOGO/NAME?
Send to: BARTENDER® MAGAZINE
P.O. BOX 158, Liberty Corner, NJ 07938
Email: [email protected] • www.bartender.com
•
sel dor f
Wo rrin ger Str. 142 402 Dus
FON 021 1-3 6 94 188
info @b utte rsh ake r.de
12
BARTENDER MAGAZINE
bartender.com
GREAT BAR LOGO’S
WINTER 2011
We’ve Got
Balls!
Three, to be exact.
That’s more than our competitors have, and it’s
just one reason why the Precision Pour ™
3-ball liquor pour is unsurpassed in accuracy
and ease of maintenance.
The new wrap-around cork, innovative
primer ring, and fool-proof bottom
assembly are some of the other features
that make Precision Pour ™ the finest
liquor pour available.
If you want to make your bar more
profitable, look into Precision Pour ™
3-ball liquor pours... the alternative to
rising liquor prices and sagging liquor sales.
Remember, our
competitors simply
haven’t got enough balls!
The only pour featuring
patented 3-ball technology.
Available in a wide variety of
shot sizes and configurations.
MADE IN USA
PRECISION POURS, INC.
TOLL FREE
1- 800- 549- 4491
WEB
www.precisionpours.com
SHOOTERS
PUMPKIN PIE
SOBI SPIDER
3/4oz. Baileys
3/4oz. Kahlua
1/8oz. HotDamn
3/4oz. whippedcreamvodka
Shake.Serveasashot.Topwith
nutmeg.
2oz. SobieskiVodka
1/2oz. MarieBrizardCocoaLiqueur
orCoffeeLiqueur
Shake.Serveasashot.
89
1oz. peppermintschnapps
1oz. tequila
Layerinashotglass.
1oz. Maker'sMark46
1oz. Licor43
Shakewithice.Serveasashot.
SOCO FIERY PEPPER SHOT
11/2oz. SoCoFieryPepper
Keepcoldinthefridgeuntilyou'resure
you'reready,thenpourcarefullyinto
shotglass.
SOCO FIERY PEPPER
VOLCANO SACRIFICE
1/2oz. SoCoFIERYPEPPER
1/2oz. orangejuice
1/2oz. cranberryjuice
Combineingredientswithiceinashaker.
Strainintoashotglassandmakeawish
totheTikigods.
PRETZEL SHOT
Equalparts:Frangelico
PinnacleWhipped
Licksaltoffyourhandandshoot
thechilledshot.
HAMMERHEAD
11/2oz. SailorJerry
Beerofyourchoice
PlaceSailorJerryinshotglass.
Servewithbeerinahighballglass.
14
BARTENDER MAGAZINE
bartender.com
WINTER 2011
SILVER DEVIL
BANSHEE
1oz. cremedebanana
1/2oz. whitecremedecacao
Shakewithiceandstrainintoashot
glass.
IRISH STING
11/2oz. TullamoreDewIrishWhiskey
1/4oz. DeKuyperWhiteCreme
deMenthe
Shake.Serveasashot.
–FromthebookGirl's Night,
byJaclynWilsonFoley
WAFFLE SHOT
1part BakonVodka
1part whippedcreamvodka
Serveinashotglass.Noneedtochill.
MELLOW RUSSIAN
1oz. SmirnoffFluffed
MarshmallowFlavored
Vodka
1oz. cream
1/2oz. coffeeliqueur
Garnishwithcocoapowder.Serveasa
shot.
THERE WILL BE BLOOD
2 oz. Old Granddad Bonded Bourbon
3/4 oz. Godiva Original Liqueur
3/4 oz. blood orange juice
Shake with ice and strain into a chilled coupe.
Garnish with a flamed orange twist.
John de Bary
BROKEN DOWN GOLF CART
1 oz. vodka
1 oz. amaretto
1 oz. cranberry juice
Shake with ice and strain into a shot glass.
BLOOD SHOT
1 part Iceberg Vodka
1 part peach schnapps
1 part Jagermeister
1 part cranberry juice
Chill, shake, pour, shoot.
TAO OF POOH
2 oz. Liquiteria Coconut Water
1 1/2 oz. 42 Below Manuka Honey Vodka
1/4 oz. Galliano L’Autentico
2 dashes The Bitter Truth Lemon Bitters
Stir with ice and strain into a chilled coupe.
Jim Meehan
BLACK & BLUE BOMB
1 1/2 oz. Three-O Cherry Vodka
1/4 oz. black raspberry liqueur
1/4 oz. blue curacao
Shake with ice and pour into a shot glass.
RASPY VOICE
2 oz. Three-O Raspberry Vodka
4 oz. cranberry juice
splash club soda
Mix in a glass with ice and garnish with a lime wedge.
BROKEN LAWN MOWER
1 1/2 oz. Sobieski Vodka
3 oz. chilled beef bouillon
2 dashes each Worcestershire sauce
and Tabasco sauce
1 dash habanero sauce
1 oz. fresh orange juice
1/2 tsp. chipotle powder
juice of 1/2 lime
spicy salt (equal parts coarse salt, black
pepper, chipotle or regular chile powder,
and lime zest)
Moisten rim of highball glass with lime. Roll outer lip
in a saucer filled with the spicy salt mixture. Shake
thoroughly, strain over ice into pre-rimmed highball
glass. Garnish with a lime wedge and a pickled hot pepper.
Tad Carducci
THE LUNCH CART
1 1/2 oz. St. George Single Malt Whiskey
1 oz. lemon juice
1/2 oz. cinnamon vanilla syrup
1/2 oz. Aperol
1 dash Fee Brothers Whiskey Barrel Aged Bitters
Shake ingredients with ice and strain into a coupe.
Garnish with cherries.
16
BARTENDER MAGAZINE
bartender.com
WINTER 2011
BURNT OUT BITCH
1/2 oz. vodka
1/2 oz. rum
1/2 oz. tequila
1/2 oz. triple sec
orange juice
Pour first four ingredients into a glass over ice
and fill with orange juice. Shake.
FRANKLY, MARY, I DON’T GIVE A CLAM
2 oz. SKYY Vodka
6 oz. Clamato
2 tsp. Frank’s Redhot Original Cayenne
Pepper Sauce
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
BITTERSWEET STEVE ON THE ROCKS
1 oz. Sauza Tequila
1 oz. Jack Daniel’s Whiskey
1/2 oz. Jagermeister
cran-grape juice
Pour first three ingredients into a highball glass
filled halfway with ice and fill with cran-grape juice. Stir.
BLEEDING WEASEL
1/2 oz. tequila
1/2 oz. vodka
1/2 oz. rum
1/2 oz. gin
1/2 oz. triple sec
1/2 oz. brandy
1/2 oz. Malibu Rum
2 oz. beer (preferably Pilsner)
8 oz. orange juice
1/2 oz. Rose’s Lime Juice
1/8 oz. grenadine
Mix well and serve over ice. Makes two 12-oz. cocktails.
BOWL HUGGER
1 oz. white tequila
1 oz. gin
1 oz. rum
1 oz. Cointreau
dash Rose’s Lime Juice
Equal Parts:
orange juice
pineapple juice
sweet and sour mix
Build over ice in a large cup and stir.
BROKEN NOSE
1 oz. golden tequila
2 oz. grenadine
1 1/2 oz. advocaat
lemonade to fill
Pour first two ingredients into a highball glass and mix. Add
advocaat, make sure it does not properly mix and remains
phlegm-like. Fill with lemonade.
WET SPOT
1 oz. tequila
2 oz. Irish cream
Serve in a rocks glass over ice.
BIG BAMBOO LOVE SONG
2 oz. Whaler’s Rare Reserve Rum
1 oz. Whaler’s Great White Rum
1/2 oz. triple sec
1 oz. pineapple juice
1 oz. orange juice
1 oz. lime juice
3/4 oz. fruit juice
Shake well with ice and pour into a Collins glass.
CANE TOAD
1 oz. tequila
1 oz. vodka
1/2 oz. cherry brandy
3 oz. soda water
Pour first three ingredients into a 10-oz. glass and fill with
soda water.
COCKTAIL ON THE ATTACK!
2 parts tequila
1 part Cointreau
1 part dry vermouth
1 lime
lime slice for garnish
Pour first three ingredients into a cocktail mixer. Squeeze in
the juice from a lime, and add crushed ice. Shake vigorously.
Serve in a champagne glass and garnish with a slice of lime.
FLIRTING WITH THE SANDPIPER
1 1/2 oz. Puerto Rican light rum
1/2 oz. cherry brandy
3 oz. orange juice
2 dashes orange bitters
Stir well.
JONESTOWN COOL-AID
2 oz. RedRum
1/2 oz. pineapple juice
1/2 oz. cranberry juice
Shake with ice. Serve as a cocktail or shots.
FLAMING DR. NO FLAME BUT HOT
1 shot gold tequila
1/8 oz. Tabasco
1 glass pilsner beer
Pour the first two ingredients into a shot glass and immediately
drop it inside the beer glass and serve as a shot.
PISSED OFF JAPANESE MINNOW FARMER
1/4 oz. silver tequila
1/4 oz. vodka
1/4 oz. gin
1/4 oz. rum
1/4 oz. Chambord
1/4 oz. Midori
1/4 oz. sweet and sour mix
Shake vigorously with ice and strain into a highball glass over ice.
RABID DOG
3 oz. Tequila Rose
12 dashes Tabasco Green Pepper Sauce
1 cup ice
jalapeno pepper for garnish
Blend until creamy. Pour into 6 oz. margarita glass. Garnish
with jalapeno pepper.
SHAG PILE
2 oz. tequila
1 oz. rum
1 oz. vodka
beer
Shake 2 oz. tequila with ice. Add vodka and rum. Shake.
Add this to a glass of beer. Then pour in the remaining tequila
over the back of a spoon.
SLOW COMFORTABLE SCREW UP AGAINST
THE WALL MEXICAN STYLE
1/2 oz. Sauza Tequila
1/2 oz. sloe gin
1/2 oz. Southern Comfort
1/2 oz. Galliano
orange juice to fill
Build in a highball glass and fill with orange juice.
PROFESSOR & MARY ANNE
3/4 part Malibu Mango Rum
1/4 part Malibu Banana Rum
1/2 part pineapple juice
Developed by Happy Endings, NY
ZOMBIE HUT’S COME-ON-I-WANA-LEI-YA
2 parts Malibu Tropical Banana Rum
1/2 part Malibu Passion Fruit Rum
splash pineapple juice
Shake and strain into shot glasses.
Developed by Zombie Hut, NYC
SGROPPINO
1 oz. vodka
1 1/2 oz. lemon sorbet
2 oz. finely crushed ice
Blend vodka, lemon sorbet, and ice for 20 seconds
on high. Serve in a champagne flute.
David Wondrich, Esquire database
PICKLEBACK
1 1/2 oz. Jameson Irish Whiskey
1 oz. pickle juice
Serve with a back of pickle juice.
DOG’S NOSE
1/2 oz. London Dry Gin
1 pint ale
Drop a shot glass of London Dry Gin into a pint of
porter, pale ale, or bitter ale.
David Wondrich, Esquire database
Compliments of
BARTENDER® MAGAZINE
WINTER 2011
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BARTENDER MAGAZINE
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BARTENDER MAGAZINE
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WINTER 2011
T
C EO R AQ Z O UN
I
L
A
TEQUILA SUNRISE
PASIÓN
11/2oz. CorazonTequila
3/4oz. squeezedorangejuice
11/2oz. grenadinesyrup
1oz. CorazonTequila
1/2oz. raspberryliqueur
splash sweet&sourmix
Inatallglasswithice,pourCorazonTequilaand
orangejuice.Addgrenadine.
Serveovericeinamargaritaglass.Garnishwithan
orangewedge.
MARGARITA
ON THE ROCKS
CACTUS JUICE
3oz. CorazonTequila
2oz. limejuice
1oz. GranGala
1cup crushedice
2tsp. coarsesalt
1 limewedge
1oz. CorazonTequila
1/2oz. almondliqueur
Fillwithsweetand
sourmix.Fillglasswith ice.Pouringredientsin achievements
order.
Some
are worth celebrating.
EL DORADO
Shakewithice.
Serveinarocksglass.
PALOMA
2oz.
6oz.
1/2oz.
salt
CorazonTequila
grapefruitjuice
limejuice
forrimming
(optional)
Serveinatallglasswithice.
1oz.CorazonTequila
1slicelemon
2oz.tomatojuice
1dashTabasco
1dashcelerysalt
2oz. Corazon Tequila
11/2oz. lemonjuice
1tbsp. honey
S hakeallingredients
withice.Strainintoa collinsglassfilledwith ice.Garnishwithaslice oforange.
POKER FACE
BLOODY
MARIA
WWW.TEQUILACORAZON.COM
TEQUILA CORAZÓN ~ 40% ALC BY VOL (80 PROOF) ~ IMPORTED FROM MEXICO BY GEMINI SPIRITS & WINE CO., NEW ORLEANS, LA
*PRODUCT TASTING SCORE BY BEVERAGE TESTING INSTITUTE (BTI), AS POSTED ON WWW.TASTINGS.COM 12/2010 ~ PLEASE DRINK RESPONSIBLY
11/2oz. Corazon Tequila
1/2oz. GranGala
4oz. pineapple juice
Combineinahighballglassfilledwithicecubes.Stir,
garnishwithlimewedge.
Shake.Serveinatallglasswithice.
FIREBIRD
SHOE FETISH(akaCorazonAquino)
1/4oz. CorazonTequila
1
1/4oz. GranGala
1/2oz. limejuice
1/2oz. cranberryjuice
ServeinyourchoiceofLouboutinorManoloBlahnik.
1/2oz. CorazonTequila
1
1/2oz. cremedebananes
1/2oz.limejuice
2oz.lemonade
Pourintoanold-fashionedglasswithcrackedice
andserve.
WINTER 2011
bartender.com
BARTENDER MAGAZINE
19
&
A COLLECTION OF SIGNS IN BARS
If a parsley farmer is sued,
can they garnish his
wages?
Open seven days a week
and weekends
What was the best thing
before sliced bread?
Special cocktails for the
ladies with nuts
If you try to fail, and
succeed, which have
you done?
It's hard to make a comeback
when you haven't been anywhere
Make love, not war.
Hell, do both.
GET MARRIED.
Sign over urinal:
Express Lane: Five beers or less
Sign over mirror in men's room:
No wonder you always
go home alone
Ladies are requested
not to have children in the bar
20
BARTENDER MAGAZINE
bartender.com
WINTER 2011
The trouble with life is there is
no background music
A husband is someone who, after
taking trash out, gives the impression that he just
cleaned the whole house
Out of my mind,
back in five minutes
A hangover is the wrath of
GRAPES
Bumper Sticker of the Year:
If you can read this, thank a teacher and since it's in English,
thank a soldier!
Now that food has replaced sex
in my life, I can't even get into
my own pants
WINTER 2011
bartender.com
BARTENDER MAGAZINE
21
COOKING WITH
COCO
CARIBBEAN
EGGPLANT CURRY
SOUP
1/2 can
1/2 cup
1 stalk
1 small
1 can
1/4 cup
4
2 qts.
1
1 tbsp.
1 onion,
COCO LOPEZ® REAL CREAM OF COCONUT
heavy cream
lemon grass, chopped
knob fresh ginger, peeled and chopped
coconut milk
curry powder
large eggplant, peeled and cut into
large dice
chicken stock
smoked ham hock
chopped garlic
peeled and chopped
In a heavy bottomed pot, saute onions, garlic, and
ham hock until onions are see-through. Add all other
ingredients and cook for 30 minutes under slow to
medium heat. Puree in a food processor and strain
through a fine sieve. Serve hot.
22
BARTENDER MAGAZINE
bartender.com
WINTER 2011
CHOCOLATE &
COCONUT CREAM
FONDUE
M OF COCONUT
COCO LOPEZ® REAL CREA
chopped
semi-sweet chocolate, finely
whipping cream
coconut extract
tangerine segments
red pineapple
1-inch cubes peeled, co
1-inch thick slices banana
whole strawberries
broken pieces of cookie
1 can
12 oz.
1/4 cup
1/4 tsp.
® AL CREAM OF COCONUT and
Combine COCO LOPEZ RE Stir mixture over very low
an.
chocolate in heavy saucep
r in
and mixture is smooth. Sti
lts
heat until chocolate me
8
red
pa
pre
be
ct. Fondue can
whipping cream and extra
.
ure
rat
pe
re at room tem
hours ahead. Cover and sto fore serving.
be
t
ea
Stir over low heat to reh
e pot. Place over candle or
Transfer mixture to fondu
with fruit and pieces of
canned heat burner. Serve
cookies for dipping.
With Coco Lopez® Real Cream of Coconut
or Coco Lopez Lite with 40% less fat.
®
COCO LOPEZ, INC.
MIRAMAR, FL 33027 954 • 450 • 3100
www.cocolopez.com
by James Careless
For savvy bar owners,
Facebook and Twitter are
more than just fads: Both
forms of social media are
proven business-boosters
that don’t cost a penny to use.
As for content? It can be anything;
including hot food specials, seasonal
drinks, Happy Hour promotions, live
band bookings, saucy photos of the last
raucous party, and whatever else makes
your bar stand out. But whatever it is,
it should be posted on Facebook and
Twitter for the world to see – and for
your bar to get results.
Illustration by Daren Jannace
Make no mistake: “Facebook has
helped our business,” says Jason
Workman. He co-owns the Tremont Tap
House, a ‘gastro-pub’ located in Cleveland, Ohio and online at facebook.com/
TremontTapHouse. “It’s a great tool that
increases our online visibility and vastly
extends the number of people who we
can directly communicate with,” Workman tells Bartender magazine. “It can
be used to target extremely specific
demographics, including age, interests
and hobbies, gender, location, and
much more.”
24
To date, Buffa’s Facebook page has garnered 837
‘Likes’. That’s good news: Every time a Facebook user
clicks on Buffa’s ‘Like’ button, Buffa’s information and
website is sent to all of that user’s Facebook friends.
Talk about effective word-of-mouth!
Recently, Buffa’s conclusively proved that Facebook
can generate traffic. “We put a ‘status update’ only
on Facebook that said anyone who wears a Hawaiian
shirt would get Happy Hour prices,” explains Rogers.
“We didn’t post that on our web site or anywhere else
just to see if it would have any impact. Several people
came in and mentioned, ‘I wore a Hawaiian shirt, so I
get Happy Hour prices, right?’”
Atlanta’s Porter Beer Bar also has a Facebook page.
Aditionally, “we use Twitter as well because it’s even
more timely than Facebook,” says bar co-owner
Molly Gunn. “If we want our customers to know about
something immediately we ‘tweet’ about it [because
subscribers to Porter’s Twitter feed receive these
messages instantly], while we post Facebook updates
Faceb
Through Facebo
Chuck Rogers agrees. The co-owner
of Buffa’s Bar & Restaurant in New
Orleans, Rogers’ eatery can be found
at facebook.com/buffas. “Facebook is
sort of ‘word of mouth’ on steroids, all
by itself,” he says. “So we make sure it
is featured prominently on our web site,
and in both our in-house and take-out
menus. We also run Facebook ads from
time to time. When we do, we always
see an increase of traffic to both our
Facebook page and our web site.”
BARTENDER MAGAZINE
bartender.com
BOOSTING
WINTER 2011
only once a day.” (The Porter Beer Bar’s Twitter
page can be seen at twitter.com/PorterBeerBar.)
“We use Twitter too,” Workman says.
“Twitter is less of a communication and more
of a platform to be heard. I like it because it is
INSTANT, simple, and to the point. This is the most
effective and direct way to get a message out.”
The Porter Beer Bar also supports “check-ins”
from mobile phone users running location-based
games such as Foursquare. In this game, players record their physical locations using their
phones’ GPS trackers, with the data being sent
back to Foursquare and – by extension – the
people who own the venues the gamers are
reporting from. “All those ‘check in’ apps are
invaluable to us to know who’s at our business
and how often,” Gunn says. “And we don’t even
have to be there to know!” Clearly, these bars
are profiting from Facebook and Twitter. But
maintaining this success means that the online
BUSINESS
content has to be regularly refreshed. So
“put it on a daily checklist,” Gunn advises.
(Note: Experienced bar owners who are a bit
overwhelmed by social media would be wise
to delegate the job to their youngest and
brightest staff.)
“Facebook is an investment in time,”
Workman says. “I think sometimes there
is more effort put into the social media
aspect of a business then there is into the
actual business. However, if you have a
solid business and a good product, social
media can help take your business to
another level altogether.”
“Once you start, you can’t stop,” Rogers
agrees. “This isn’t something you can do
once a month or even once a week and expect it to have any impact ... [But] If you have
the diligence to use social media frequently
and with some imagination, it will pay off.”
book
ook and Twitter
WINTER 2011
bartender.com
BARTENDER MAGAZINE
25
CHOOSE YO
U
R
DESTINATIO
N.
great mix of
exhibits at the wisconsin
restaurant expo
endless value for
your business – from bevs to
wares, tech to trends
you’ll find what’s next
in food and beverage
get inspired. come to the expo.
www.everythingfoodservice.org
like us on facebook
MARCH 12-14, 2012
Frontier Airlines Center – Milwaukee
register today - just $25 in advance to attend expo 2012
BAROSCOPES
CAPRICORN December 22 – January 20
Things will be a bit tense for you this winter. Not
to worry, know that regardless of what you decide, success is imminent! Relax while enjoying
a TRINIDAD LIBRE.
TRINIDAD LIBRE
1 oz. ANGOSTURA RESERVA
dash of Vanilla Syrup
Diet Coke
2 Lime Wedges
Build in a rocks glass over cubed ice.
AQUARIUS January 21 – February 19
Life seems a bit up in the air this winter. Fear not!
After all is said and done, a new you will emerge
as you turn over a new snowflake! Wet your
whistle by sipping a PASSIONATE PUNCH.
PASSIONATE PUNCH
1 oz. ANGOSTURA 5 YEAR OLD
1/8 oz. Lime Juice
1/8 oz. Amaretto Liqueur
dash Grenadine
Pour all ingredients, apart from the grenadine,
into a shaker. Shake and strain into a long glass
filled with cubed or crushed ice. Drizzle a little
bit of the grenadine. Garnish with 1/4 fresh passion fruit.
PISCES February 20 – March 20
Focus on yourself this winter. Clarity will show
you the direction you should take. Contemplate
while enjoying a TOBAGO TEA TIME.
TOBAGO TEA TIME
1 oz. ANGOSTURA RESERVA
1 Earl Grey Tea Bag
1/8 oz. Banana Liqueur
2 dashes Angostura Orange Bitters
Coat the glass with orange bitters. Place the
tea bag in the glass and add ANGOSTURA
RESERVA and banana liqueur and fill the glass
with ice. Stir gently. Garnish with orange peel/
banana slice.
ARIES
March 21 – April 20
2011 will end on a positive note for you. Hooray!
Finally you can smell success. Smile while sipping an APPLE & GINGER MOJITO.
APPLE & GINGER MOJITO
1 oz. ANGOSTURA 5 YEAR OLD
10 Mint Leaves
1/8 oz. Lime Juice
1/8 oz. Sugar Syrup
1/4 oz. Apple Juice
top with Ginger Beer
Place all ingredients (apart from the ginger beer
and apple juice) in a tall glass. Press the mint
gently. Add the apple juice and some crushed ice.
Stir and top up with ginger beer. Garnish with
mint sprig and an apple fan.
TAURUS April 21 – May 21
Financial matters will have you on edge this winter. You're not alone on this one. Romance will
start to thaw. Get warm and cozy while enjoying
a MAI TAI.
MAI TAI
1 oz. ANGOSTURA 7 YEAR OLD
1/4 oz. Lime Juice
1/4 oz. Orange Curacao
1/8 oz. Orgeat Syrup
3 dashes Angostura Bitters
Shake and strain into a rocks glass filled with
crushed ice. Garnish with a mint sprig and layer
float of ANGOSTURA 7 YEAR OLD.
by Madame Vena
GEMINI May 22 – June 21
It will be hard to avoid fighting over differences of opinion this winter. Rest assured, you will emerge victorious (as usual)! Smirk while sipping a BELLEVUE.
BELLEVUE
1 1/2 oz. ANGOSTURA RESERVA
2 oz. Pineapple Juice
3/4 oz. Coco Lopez® Real Cream of Coconut
1/4 oz. Lime Juice
Shake with ice. Strain over crushed ice into a highball glass.
CANCER June 22 – July 22
Don't let the pressures of work bring you down. Rest assured the winter of
2011 will end on a happy note. Whistle a tune while enjoying a TRINIDAD
TODDY.
TRINIDAD TODDY
2 oz. ANGOSTURA RESERVA
3 oz. Hot Tea
1/2 tsp. Honey
Serve in a warm mug.
LEO
ANGOSTURA
RUM
July 23 – August 23
Your financial as well as personal life will be a source of aggravation this
winter. Not to worry, in the end love is in the air! Float while sipping a
BOSTON SIDECAR.
BOSTON SIDECAR
3/4 oz. ANGOSTURA RESERVA
3/4 oz. brandy
3/4 oz. triple sec
juice of 1/2 lime
Shake with ice and strain into a cocktail glass.
VIRGO August 24 – September 23
You are crazy pumped this winter. Whoa, Nellie! Virgos become obsessed
with everything when they're fired up! Chill out while enjoying a HOT
BUTTERFLY.
HOT BUTTERFLY
1 1/2 oz. ANGOSTURA 5 YEAR OLD
1 tsp. brown sugar
1 pat butter
1 dash cinnamon or cinnamon stick, allspice, nutmeg
1/4 oz. vanilla extract
3 oz. hot water
Combine sugar, butter, and spices. Add ANGOSTURA 5 YEAR OLD and
top off with hot water. Stir and add nutmeg on top.
the
Jewel
of the
Caribbean
LIBRA September 24 – October 23
Difficulties this winter will stir up your insecurities. Try not to feed into it.
Think over your options carefully before making decisions. Take it slow
while sipping a NEW FASHIONED.
NEW FASHIONED
2 oz. ANGOSTURA 7 YEAR OLD
1 tsp. sugar syrup
4 dashes each Angostura Aromatic Bitters
& Angostura Orange Bitters
Place sugar syrup and all bitters at the bottom of a rocks glass. Add cubed
ice and then pour over ANGOSTURA 7 YEAR OLD. Stir. Serve with teaspoon still in glass. Garnish with lemon peel.
SCORPIO October 24 – November 22
You'll need to take a wait and see attitude regarding your career this winter.
Financially you should be straight shooting. Don't mess with the money.
Contemplate while enjoying a BUTTERFLIES R FREE.
BUTTERFLIES R FREE
2 oz. ANGOSTURA RESERVA
1/2 oz. triple sec
Shake. Serve over ice.
SAGITTARIUS November 23 – December 21
All your efforts will pay off this winter. Hallelujah! It will become crystal
clear where you are going, and who you can rely on. Breathe a sigh of relief
while sipping a BLUE BUTTERFLY.
BLUE BUTTERFLY
2 oz. ANGOSTURA RESERVA
1/2 oz. blue curacao
Shake. Serve in a martini glass with a lime wedge.
WINTER 2011
bartender.com
International
Beverage Company
770-390-9714
www.interbevusa.com
BARTENDER MAGAZINE
27
ARUBA . CANCUN
JAMAICA . BAHAMAS
LAS VEGAS
PUERTO RICO
Vacation Adventures International is the foremost
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Healthier and crispier—Hot-air
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like they were deep-fat fried
with 20% to 40% less fat!
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BARTENDER MAGAZINE
bartender.com
“I WISH WE HAD
GONE WITH
QUIK N’ CRISPY
FROM DAY ONE!”
Web site www.Q-N-C.com
or email [email protected]
12021 Plano Rd. • Ste. 160 • Dallas, TX 75243
WINTER 2011
WINTER 2011
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BARTENDER MAGAZINE
29
THE ART OF
LeRoy Neiman
Exclusive Offer ONLY from
BARTENDER Magazine
®
Any item may be signed personally by LeRoy Neiman for an additional $100.00
Brooklyn
Bridge 
15”x 30 5/8”
Poster $50.00
10 3/4 x 21 3/4”
Poster $45.00”

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NJ Residents add 7% sales tax. Send check or money order to: Foley Publishing, PO Box 158, Liberty
Corner, NJ 07938. Add $15.00 for shipping and handling. Please allow 10 business days for delivery.
Check us out on the web: bartender.com, usbartender.com and mixologist.com.
Blog http://bartendermagazine.wordpress.com.
We accept the following cards. Call 1-800-46-DRINK • Email:[email protected]
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WINTER 2011
Bartenders
GREAT GIFTS FOR
* All books are also available at your local bookstore.
 ULTIMATE LITTLE
MARTINI BOOK
Over 1,000 martini drinks
$11.99 plus shipping
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Credit card orders phone: 1-800-46-DRINK (9:00am-9:00pm M-F, EST only.) Or send check or
money order to: BARTENDER® P.O. Box 158, Liberty Corner, NJ 07938 www.bartender.com
or [email protected]. WE ACCEPT THE FOLLOWING CARDS:
(Extra shipping fee will be charged for Canadian & foreign customers).
WINTER 2011
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BARTENDER MAGAZINE
31
Last Call Last Call Last Call
THE WINNING CAPTION
THE FINALISTS
– RUNNERS UP –
•
"Tell david Blaine that I really need
my olives back."
barflyfilmsroadshow
•
rEPEATS
"Pardon me, there's a hare in my
drink!" - 112
•
"Here you go. One hair of the dog
that bit you!" - 102
•
"I can't drink that, there's a
hair in it!" - 60
•
"Excuse me, I asked for a cocktail,
not a cotton-tail!" - 30
•
"This tastes a little bunny." - 21
•
"This drink is a hair too dry!" - 17
and THANK YOU to
the 258 others who entered.
Try this Issue’s contest!
32
BARTENDER MAGAZINE
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"I ordered it shaken, not furred."
- Erik Andreas, Shelburne, VT
THIS ISSUE’S CONTEST
"You fill in the Caption." *
* BArTeNder will send $200 for the best caption.
®
Email to [email protected], see www.bartender.com or mail to:
BArTENdEr® Magazine, PO Box 158, Liberty Corner, NJ 07938
WINTER 2011