BARTENDER Magazine Fall/Winter 2020

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING, ON PREMISE & BEYOND • FALL/WINTER 2020

BARTENDER

Inside

INDUCTEE LYNNETTE MARRERO TAKING PROFITS TO-GO!

A primer on creating a winning takeout cocktail program

feature WINE

Free Range Flower Winery

feature RTD Zing Zang

BRAND BUZZ

Highclere Castle Gin

feature BAR

Canon in Seattle, WA

& much more!

VOL 102, NO. 3, FALL/WINTER 2020 THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING, ON PREMISE & BEYOND

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Cover photo by: Matt Dutile www.mattdutile.com

feature Bar Canon - Seattle, WA

feature Wine

BARTENDER

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SERVING THE ON-PREMISE & BEYOND!

by Andy Seymour & Sean Kenyon

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41 YEARS

Taking Profits To-Go Brand Buzz

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CELEBRATING

Free Range Flower Winery

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BARTENDER速 Magazine is going green!

FEATURES

Highclere Castle Gin

Inductee Lynnette Marrero

feature International Bartender Joshua Ndeh Ngang

feature RTD Zing Zang

feature Beer

Bourbon County Caramella Ale

The Art of LeRoy Neiman

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Letter from the Founder & Publisher

The Resilience of Our Industry We are so proud to work in this industry, surrounded by such compassionate, professional and resilient friends and colleagues. Though this has undoubtedly been one of the most challenging years we’ve collectively ever faced, and sadly some of our favorite bars and restaurants may never return – an eternal reminder of the enormous impact this pandemic has caused – we’re also exceedingly confident that over time our industry will rebound stronger and more united.

As we write this, we’re seeing encouraging signs of recovery and re-opening. Bars in Las Vegas are buzzing again, the on-premise in major markets like Florida, Texas, Arizona, and New York has been given clearance to slowly increase their capacity. And, thanks to the hard work, creativity and resilience of so many people across the country, we’ve also seen amazing examples of how this industry has quickly mobilized to re-invent itself and adapt to our rapidly changing world. From cocktails-to-go, to innovative ready-to-drink products, to impactful fundraising campaigns for out-of-work colleagues, the hospitality industry has met this challenge head-on, and will forever be strengthened by it.

We have a long way to go to get back to any semblance of “normal,” but thankfully we’re starting to turn a corner. Please join us in continuing to make contributions to the many generous organizations that are providing charitable support and financial relief to our friends and colleagues who are still impacted by this ongoing crisis, and by the time our next issue publishes in Spring 2021, we’ll continue to hope that we will all be back to work, healthy and strong, doing what we love -- serving, entertaining, delighting our guests.

Ray & Jackie Foley

FALL/WINTER 2020

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Creative

COCKTAILS

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

BROKEN PUMPKIN CIDER

2 oz. Broken Shed Vodka 1.5 oz. apple cider 1 oz. Real, Pumpkin Puree Infused Syrup Add all ingredients, shake, strain, and pour into graham cracker rimmed martini glass.

HALEY FINUCANE BREAD & BUTTER DALLAS/FORT WORTH, TX

1 ½ oz. premium reposado tequila ½ oz.mezcal l½ oz. Monin Black Cherry Purée 3 oz. fresh agave margarita mix Shake with ice, strain over fresh ice into a 16 oz. glass. Garnish with cherry and rosemary sprig.

25 ml Sharish Blue Magic Gin 15 ml Krupnik Honey 10 ml Fresh Honey 10 ml Fresh Lemon Juice 4 dashes Violet Bitters Shake and Strain into Bird Glass Garnish- Fresh Violet Flowers

JEFF RUTH

MONIN’S DIRECTOR OF BEVERAGE INNOVATION

GRANT TURNER

@VIKINGCOCKTAILS

FLOR DE MEBRILLO

FOLKESTONE KENT ENGLAND

ICEBERG, RIGHT AHEAD

2 oz. Elijah Craig Small Batch Bourbon 1/2 oz. Domaine de Canton Ginger Liqueur 3/4 oz. true maple syrup 1-3/4 oz. fresh squeezed grapefruit juice Barspoon fresh ginger juice 2 dashes Angostura Bitters MARY DEBATTISTA WAUWATOSA, WI

0.5 oz. Marmelo quince liqueur 1.5 oz. Makers Mark 46 3 dashes Peychauds #7 bitters In a mixing glass place sugar cube, add bitters and a drizzle of luxardo cherry syrup. Add in orange chunks and muddle together, add ice and spirits, stir until chilled. Serve in an old fashioned glass, garnish with an orange peel and luxardo cherry.

STEVEN GUTIERREZ - BAR MANAGER LA UNICA MANERA

FLORAL OCEAN

EL PASO, TX

MADE IN MANHATTAN

lime juice infusion of lavender red fruits and violet Orgin, organic gin ginger of the indies Giffard Liqueur egg white syrup Giffard

2 oz. Maker’s Mark Bourbon 1 oz. Meletti Amaro barspoon Bauchant’s orange liqueur Hickory smoke bubble by The Flavour Blaster DALTON BEDARD

DANIELA GARBI BARMAID & COCKTAIL JOURNALIST CANARY ISLAND, SPAIN

BARTENDER® MAGAZINE

1 oz. 135 East Gin 1/3 oz. Akashi-Tai Umeshu 1/3 oz. Hibiscus Syrup 1/2 oz. Fresh lime juice 1 oz. Egg white or Aquafaba Dry shake (no ice), then shake with ice.

Garnish dried hibiscus flowers.

SMOKED CHERRY MARGARITA

THE HUMMINGBIRD

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LONGITUDE LINE

BRASIL

INSTAGRAM @INTENT_TO_IMBIBE

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Buskers Yankee Spirits Holiday Cat ad bleed.indd 1

FALL/WINTER 2020

2020-10-21 8:55 AM

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Signature

COCKTAILS

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

DEATH BECOMES HER

BLOOD ORANGE MARGARITA

1.5 Espolon Reposado .75 Aperol .75 Grapefruit juice .5 rosemary simple syrup Bar spoon bozal ensemble mezcal 1 dash celery bitters 1 dash hopped Gf bitters Activated charcoal Served in a coupe.

6 oz. ice 2 oz. tequila, Maestro Dobel Diamante tequila preferred 1 oz. orange liqueur 2 oz. fresh blood orange citrus mix* Juice from half of lime Fill a shaker with ice. Jigger all ingredients into shaker. Shake by hand. Pour into a highball glass. Squeeze lime into cocktail.

Garnish with a blood orange wheel.

TAYLOR CLARK FLY BAR & RESTAURANT TAMPA, FL

*Blood orange citrus mix recipe (Yields 1qt.)

8 oz. lime juice 8 oz. blood orange juice ½ cup white sugar Warm water Pour sugar in a two-cup measuring cup.

Add warm water until the volume reaches two cups. Shake and stir until the sugar has dissolved. Using a citrus squeezer, juice oranges and limes. Strain and measure for 8 oz. of each after straining. Add orange and lime juice to sugar water. Mix thoroughly and enjoy!

DEL BOY 1.5 oz. JJ Whitley artisanal vodka .5 oz. Blue Curacao .5 oz. coconut syrup 1.5 oz. pineapple juice Shake, fine strain into a coupe glass & garnish with an edible flower.

DANNY MORTON -BARTENDER ONLY FOOLS BAR LIVERPOOL, UK

ERICH WHISENHUNT- F & B DIRECTOR RIO GRANDE MEXICAN RESTAURANT FORT COLLINS, CO

MICHELLE’S PAPER PLANE

CHOCOLATE OLD FASHIONED

Bourbon Campari Cynar Lemon

1 oz. Mozart Dark Chocolate 1.5 oz. Rye .5 oz. Sweet Vermouth 5 dashes chocolate bitters muddled orange & cherry

MICHELLE MAGIDOW - OWNER UNION SALOON SEATTLE, WA

Stirred & strained over fresh large ice cubes. Garnished with orange peel.

SWEET TEA SANGRIA 1 Bottle (750L) Sauvignon Blanc 4 Cups Brewed Tea (If more concentrated tea flavor desired add family size tea bag to batch and let it steep overnight.)

2 Cups Firefly Sweet Tea Vodka 1/4 cup Triple Sec 1 cup Simple Syrup Combine all ingredients into a large container with fresh peaches and raspberries.

Serve over Ice. Makes 6-8 servings.

TOM FUNK - BARTENDER ED BOROWSKI - BAR MANAGER ERNIE HUGIE – GENERAL MANAGER PARAGON TAP & TABLE CLARK, NJ

KORY SCHAAF - BARTENDER BUMPA’S CHARLESTON, SC 6

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Canon Seattle, WA whiskey and bitters emporium

Opening in summer 2011, the 450 square foot Canon will accommodate up to 48 guests; 13 seats of which are in front of a 30-foot, Angostura-stained mahogany and birch bar. The design and construction of the bar, by owner Jamie Boudreau with help from family and friends is meant to impart a timeless feel.

Canon, during regular service, will be open nightly from 5pm-2am, and will deliver a cocktail-forward program focusing on the classics as well as the modern spin on the classics that made Boudreau famous. Canon’s cocktail menu is diverse, with categories for vintage classics as well as more modern expressions, using today’s tech to create and marry ingredients. Says Boudreau “While I’m passionate about the classics, not everyone enjoys brown spirits or spirit-forward drinks, so it’s important for me to have something for every palate”.

Canon will also offer the world’s largest collection of vintage whiskies to taste, focusing on prohibition-era and mid century finds. Canon’s vintage collection helps secure what is likely the world’s largest spirit collection (for a restaurant or bar) at 4000 different labels and counting.

To complement the beverage program, Boudreau has hired up-and-coming chef John Sheffey. John was previously the sous-chef at RN74 before being wooed away to Canon by Boudreau. Canon’s eclectic and continually evolving menu is based on fresh, seasonal ingredients and changes as often as the weather and our chef’s whims. The entire menu will be available until 1:30am daily.

Since Canon has opened, it has been awarded countless accolades, including World’s Best Spirit Selection, World’s Best Drink List, 6th Best Bar in the World, and seven James Beard nominations.

SIGNATURE COCKTAIL:

CANON’S CANNON

1 ½ oz Maker’s extra aged CS, private select finish (this is unique to canon and aged in house in our Maker’s Mark PS barrels.) ½ oz. luxardo abano ¼ oz. St Germain ¼ oz. Angostura bitters ½ oz. Blueberry thyme shrub Shake hard and strain into crushed ice filled cannon. Top with LN for “just fired” effect.

For more information, visit the website at www.canonseattle.com, on Instagram at canonSeattle, Facebook at canonSeattle, and Twitter at canonSeattle.

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Free Range Flower Winery Free Range Flower Winery is an award-winning, winemaker-owned and -operated artisanal winery that produces California’s first and only true flower wine, handcrafted in small batches from locally sourced, organic flowers -- not grapes.

Drawing from her background in biology, herbalism, and nutrition education, FRFW founder and winemaker Aaliyah Nitoto combines her knowledge of flowers and plants, taste profiles, and science into the art of flower winemaking. Her process updates ancient women’s garden winemaking traditions for 21st century tastes.

Current and forthcoming varietals include “L” Lavender, RoseHybiscus, Marigold, and Rose Petal wines.

FRFW’s premium flower wines are best served chilled, and the one-of-akind Lavender Wine is exceptional both on its own and as a mixer in creative sparkling cocktails. Here are a few sample cocktail recipes: https://www. freerangeflowerwinery.com/flower-wine-cocktails.html

Tasting Notes: “Gourmet-level gift” (Michelin Guide) Crisp and dry with a bright mouth-feel, refreshing acidity, and an elegant clarity of expression with hints of citrus, juniper, and aniseed.

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TAKING PROFITS TO GO! A primer on creating a winning takeout cocktail program

With massive revenue challenges facing our industry in the wake of the health crisis, bar owners are adapting smartly. Legal in most markets, the addition of take-out cocktails has extended the impact of beverage programs for many accounts. To-go drinks drive revenue and enhance other services like outdoor dining and take-out while providing a platform for loyal patrons to support the bars and bartenders they love--even if it’s not from their favorite barstools.

Here are some things to keep in mind as one develops or fine tunes the beverage program for take-out.

by Andy Seymour & Sean Kenyon

Andy Seymour

To-Go menu v. Cocktail menu

Remember that one isn’t the other. Plan what you will offer to-go based on cost, how well the drink travels, and what experience guests will have when they get it home. In general, long drinks tend to look better in most formats, as they have more volume to fill a cup or bottle, compared to a shorter stirred cocktail. Regarding pricing: It’s not a direct comparison to how you cost items for a cocktail menu, take note of what price your market will bear and understand that profit margins will likely be much lower for takeaway.

Sean Kenyon

Plan your drink format/packaging

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Single serve format can be as simple as a plastic cup, or some version of a custom to-go glass.

Since many bars already had bottles or cans on the drink menu prior to the shutdown, the transition of those cocktails to-go is a natural. If you were not, the bottled route is a less substantial investment: a basic capper costs $15, and 187ml bottle/cap costs roughly $1/each. Canning drinks requires finding cans (which sounds rudimentary but more of a challenge these days due to demand) and a canner (very basic models start around $500), so rolling down this path means seeing the value to your business over a longer term.

Cocktail Kits are a fantastic way to capitalize on the DIY drinking mentality customers have employed during the pandemic. At Williams & Graham in Denver, Sean sells kits with online cocktail classes to help keep a direct connection with guests albeit in a totally different way.

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Navy Strength in Seattle is calling on local artists to help create custom glassware for their kits that guests are not just loving but collecting like Andy stockpiled McDonalds Grimace glasses as a kid!

Many bars, such as The Warren in Pittsburgh are going large format or punch bowl size, selling 6-8 cocktails in 32 oz. plastic bags.

Appealing for informal gatherings or parties and guests feel like the bartender they always told their friends they were anyway.

Branding and Marketing

The more polished the product the greater buy-in you’ll get from your customers. So brand that to-go program! Do so with name and logo of your bar or by creating a unique presence just for the takeout menu. Sean’s bars to-go is called Nitecap. They’ve created a separate logo with stickers adorning their bottled drinks and kits and a website to order them directly. Finally, make sure to promote takeaway options or menus on your website, social media and other online touch points. It may seem like common sense, but guests can’t be excited about or order that which they do not know.

Andy Seymour counts over twenty-five years’ experience in the bar, restaurant and hospitality industry, and has emerged as one of the leading educators and consultants on all matters of beverage. In 2018, he was awarded Best Bar Mentor at Tales of the Cocktail. Andy is the Owner of Liquid Productions, Liqpro.com as well as a partner in Twelve24 Cocktails. He started Liquid Productions to extend the reach of the most talented people in the business and with an eye on making the world of cocktails and spirits a source of great fun, and entertainment for anyone who steps up to a bar.

Sean Kenyon is a third generation Barman. His family have been pub owners and bartenders in New Jersey since the 1930’s. Over the course of his 32-year bartending career, Sean has managed bars and cocktail programs in New Jersey, Texas and Colorado and consulted on several national programs. In 2014, Sean was awarded Bartender of the Year at Tales of the Cocktail and Nightclub & Bar. He feels blessed to be able to make a career out of something he loves so giving back to his community has always been a top priority. He works with several local Denver charities.

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#1 Gin of the Year

Highclere Castle Gin has been capturing the hearts and minds of spirit connoisseurs, industry influencers and mixologists since it arrived on the scene in fall of 2019. Since then, the brand has garnered 14 double & triple gold awards along with a 95-score rating from the prestigious Sunset International.

The brand is a partnership between American spirits entrepreneur, Adam von Gootkin (who’s family history in distilling goes back to the 1800’s) and the 8th Earl & Countess of Carnarvon (the owners of Highclere Castle).

Recognized by millions around the world as the “real Downton Abbey”, Highclere Castle is known for hosting many of the world’s most famous and interesting people for elegant cocktail parties as it has done for hundreds of years. The evenings always start with gin cocktails providing the inspiration to liquify the “spirit” of Highclere.

The gin is distilled using English grown wheat and botanicals from the extensive and well-maintained gardens.

The botanicals include small oranges from the Victorian-era orangery resulting in a gin that is rather citrus forward. The lavender used in the gin was planted by the Bishops of Winchester in the 9th century AD and delights the nose with just a hint of floral bouquet. There is of course Juniper which has grown wild on the hills at Highclere since the ancient Roman’s occupied the area. As an extremely unique finishing touch, Highclere’s famous oats that are grown on the estate for thoroughbred race horses are added to the botanical blend creating an exceptionally soft, almost creamy finish. It is distilled in England’s oldest gin distillery in England’s oldest copper pot gin still, called “Jenny”.

Lady Carnarvon discovered hand-written butler’s notes from the 1920’s of the original cocktails served at Highclere and offered to many of Europe’s royalty and aristocracy. The current head butler, Luis continues to make these cocktails the same way.

While Highclere Castle Gin stuns in a Gin & Tonic as well as all the classic gin cocktails, it is being touted as the first gin that can be enjoyed straight on the rocks. A fresh orange slice elevates the exciting citrus notes and the vitamin C keeps the scurvy well at bay.

When Covid hit, Highclere Castle Gin launched “Cocktails at the Castle”, a LIVE streaming virtual cocktail party hosted by Lord and Lady Carnarvon welcoming guests behind the great doors of the castle. The virtual cocktail party drew in record numbers becoming the largest in the world and certainly provided an escape for fans in quarantine.

Highclere Castle Gin is in distribution in 25 US markets and is available online in 40 US states, and also available in the UK, France & Switzerland. Whether you are an anglophile looking for deep heritage and pedigree in your spirit or simply seeking one of the finest gins out there, Highclere Castle Gin checks every box.

Learn more by visiting: www.HighclereCastleGin.com and on Facebook & Instagram @HighclereCastleGin

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LYNNETTE MARRERO

The Llama Inn, NY

20 Years Bartending

Shortly after Lynnette Marrero began working at New York’s famed Flatiron Lounge in 2004, bartending alongside cocktail royalty Julie Reiner, she quickly realized that the spirits industry was her true calling. Fast forward to today, Lynnette is the co-founder of Speed Rack and has worked at and consulted for many of the top bars and restaurants in the country. And now she has another honor to add to her long list of prestigious awards and recognition – induction into the BARTENDER “Hall of Fame” ® – of which Lynnette tells BARTENDER® Magazine, “It’s always an honor to be recognized by your peers.”

After Flatiron Lounge, Lynnette became Senior Bartender at Freemans and then began consulting and co-designing the bar program for Elettaria in Manhattan’s West Village. Here she worked closely with the chef to create an award-winning cocktail menu. After shadowing Zacapa Rum Master Blender in Guatemala and working as a Rum Ambassador for Diageo for two years, she returned and created her own company 16

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Drinksat6, cultivating a new generation of cocktail bartenders and elevating the bar at restaurants.

In 2015, Marrero opened and is now the Bar Director at Brooklyn hotspot The Llama Inn and the newly opened Llama San, which just received a glowing three-star review from the New York Times.

Marrero has won Time Out Eat Out Awards for Best New Cocktail Bar and Best Bar Restaurant Hybrid for her work as beverage Director at Rye House. Marrero has also been honored by the James Beard Awards as one of America’s Leading Female Mixologists 2009, named Food & Wine and Fortune Magazine’s Most Innovative Women in Food and Drink in 2015, and Wine Enthusiasts’ Mixologist of the Year in 2016. In July 2019, Marrero received the Tales of the Cocktail Spirited Award for World’s Best Bar Mentors and the inaugural Philanthropy Award with co-founder Ivy Mix for their work in Speed Rack. She also placed in the inaugural Drinks International Bar World 100. Other notable projects Marrero has worked on include: creating the bar program for Morgenstern’s Finest Ice Cream, being the National Brand Mixologist for Perrier Sparkling Water and San Pellegrino Sparkling Fruit Beverages, and working with the Zacapa Rum team as their trade educator and mixologist. Marrero also launched the Masterclass.com Mixology platform in March 2020.

The BARTENDER “Hall of Fame”® salutes the talent and accomplishments of the men and women behind the bar who play so large a role on-premise atmosphere and hospitality. Bartenders are a key ingredient to any successful bar or restaurant, and for 35 years, the BARTENDER “Hall of Fame”® has celebrated the very best people in our industry.

This year especially, with the challenges faced through the pandemic, it’s so important to recognize and champion the contributions of the bartending community, and look forward to better days ahead, “We have always been able to adapt to many different situations.

This is the toughest road yet, but bars are places where people find another home to celebrate, commiserate, to have community. The way that happens may change but I will always believe in the basic need for this,” she says.

From all of us at BARTENDER® Magazine, we congratulate our newest inductee to the BARTENDER “Hall of Fame”®, Lynnette Marrero.

How long have you been bartending?

“I started working in restaurants in 2001, and then in craft cocktails in 2004 at the Flatiron Lounge. I had a shaker in my hand by 2005.”

If you had to choose, what’s your favorite cocktail?

“A Negroni.”

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Joshua Ndeh Ngang - Bar Supervisor Verso Italian Restaurant Grand Hyatt - Abu Dhabi

Joshua Ndeh Ngang, from Cameroon, speaks English, French and Spanish.

After graduating from college, he decided to study hotel management.

Joshua moved to equatorial guinea where he worked with sofitel hotel malabo sippopo. In 2015 he moved to UAE to gain international experience.

Joshua was lucky to get a job at Shangri-La hotel as a senior waiter after 1 year, where he became interested in becoming a bartender. He studied and received WSET certificate, PATH BAR SCHOOL DUBAI and small batch. He was given the opportunity to become a bartender at Shimmers Greek Rrestaurant in Madinate Jumeirah in 2017 where he worked for two years. Joshua later moved to Verso Italian Restaurant as Bar Supervisor in Grand Hyatt Abu Dhabi. His current position is in Bvlgari at an Italian yacht club restaurant.

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THE EXCHANGE... aka THE BARREL

Joshua’s Favorite Cocktail

20 ml Johnnie Walker Black 20 ml Aperol 20 ml Tio Pepe Then barrell age and serve in a whisky glass and garnish with orange twist.

FALL/WINTER 2020

Zing Zang, the Top Name in Mixers, Introduces New Spirits-Based RTDs Ask most bartenders in America how to make a perfect Bloody Mary, and you’ll likely hear the words “Zing Zang.”

The brand – on track to sell more than two million cases of premium, naturally-crafted mixers this year – has quickly become the top name in cocktail mix in the U.S., and has now just announced the launch of a new line of spirits-based ready-to-drink canned cocktails.

Zing Zang RTD cocktails – initially available in three varieties: Bloody Mary, Margarita, and Bourbon Whiskey Sour – combine Zing Zang’s award-winning cocktail mixes with premium high-quality vodka, silver tequila, and Kentucky bourbon. Each 12-ounce can contains nine percent alcohol by volume and offers the convenience of two servings. The Zing Zang RTDs will be introduced initially in 20 U.S. states, with additional distribution to follow in 2021.

“For years bartenders across the country have trusted Zing Zang mixers to help create convenient and consistently delicious cocktails,” says Brent Albertson, CEO at Chicago-based Zing Zang LLC, who previously spent 30 years in leadership roles at Diageo. “Zing Zang is the leading mix brand in the U.S. because we’re committed to only producing bold, premium-quality mixes made with natural ingredients, real fruit and vegetable juices, and no high fructose corn syrup. That same award-winning mix is what gives our new RTD cocktails their outstanding taste and dependable quality.”

According to industry analysts IWSR, RTD consumption in the U.S. is expected to increase by +72% by 2024, significantly outpacing beer, wine, and spirits. Though the RTD category is growing rapidly, few options exist for spirits-based, premium quality cocktails like Bloody Marys, Margaritas, or Bourbon Whiskey Sours. Zing Zang RTDs fill an unmet need in the category.

Zing Zang RTDs are not only convenient for consumers, they’re also a perfect solution for bars and restaurants looking for innovative options for high volume service, to-go cocktails, outdoor dining, pool and golf course, and other instances that necessitate convenience and ease.

“Our new RTDs are real cocktails, made with our bold Zing Zang mixes and high-quality premium spirits, unlike most canned cocktail drinks and hard seltzers which are just watered-down malt or beer-based drinks,” adds Albertson.

“They’re a great new option for the on-premise, in addition of course to our core line of dependable Bloody Mary, Margarita, Sweet & Sour, Strawberry Daiquiri, and Pina Colada mixers that bartenders use and rely on every day.”

The new line of Zing Zang RTD pre-mix canned cocktails include:

Zing Zang Bloody Mary RTD Cocktail:

The Zing Zang Bloody Mary RTD Cocktail combines Zing Zang’s signature Bloody Mary mix (crafted from a proprietary blend of seven real vegetable juices and bold seasoning) with high-quality gluten-free American vodka (six-times distilled), to create a distinctively robust and spicy cocktail.

Zing Zang Margarita RTD Cocktail:

Blending premium silver tequila from Mexico, agave nectar, and Zing Zang’s three-juice Margarita mix made from natural ingredients, the new Zing Zang Margarita RTD Cocktail is a delicious and thirst-quenching citrus-forward drink with just the right amount of sweetness and a honey-like finish.

Zing Zang Bourbon Whiskey Sour RTD Cocktail:

The soft caramel and oak flavors of authentic Kentucky bourbon marry perfectly with Zing Zang Sweet & Sour Mix’s blend of real lemon, lime and orange bitter to create the refreshing fruit-forward Zing Zang Bourbon Whiskey Sour RTD Cocktail.

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SHOOTERS 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.

Iced Hot Chocolate Shot 1.5 oz. Mozart Chocolate Liqueur .5 oz. STROH 160 Shake vigorously with ice, then strain into shot glass.

Roman Holiday 1 part RumChata 1 part DISARONNO Amaretto Mexican Shot 1 oz. Coco Lopez® Real Cream of Coconut Cream of Coconut 1 oz. 100% blue agave tequila Shamrocked Shooter 1/2 oz. The Busker Irish whiskey 1/2 oz. Bailey’s Irish Cream 2 oz. Midori Melon Liqueur

Bourbon apple pie Shooter 1 1/2 oz. your favorite Bourbon 2 apples (green & red), chopped 3 sugar cubes 1 whole nutmeg, slightly shaved 4 cinnamon sticks, plus more for garnish 1 1” piece fresh ginger Fill mason jar with bourbon, apples, sugar, nutmeg, cinnamon, and ginger. Let mixture sit 2 - 4 days. Pour mixture into shot glasses, garnish with cinnamon stick.

Red Velvet Shot 1 part RumChata 1 part Frangelico lemon with sugar splash Grenadine Combine RumChata, Frangelico, & grenadine in a shaker with ice.

Strain into a shot glass. Take the shot, bite into the lemon covered in sugar.

Broken Sleigh 1 ¼ oz. Broken Shed Vodka ½ oz. creme de cacao dash peppermint schnapps Serve in a frozen shot glass with a frozen raspberry stuck to the bottom of shot glass.

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

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COOKING WITH COCO SAUTÉED CHICKEN & VEGETABLES WITH COCONUT WATER 2 skinless, boneless chicken breasts (1 - 1 1/4 lb.)

1/2 tsp fine sea salt, divided 1/8 tsp paprika 1 1/2 tbls virgin coconut oil, divided 1/3 cup Coco Lopez® Coconut Water, divided 1 small shallot, halved & thinly sliced lengthwise 1 tbls finely chopped garlic 8 oz. sugar snap peas 1 (4-oz.) red bell pepper, cut into 1/2-inch-wide strips dash freshly ground black pepper Pat chicken dry and rub all over with 1/2 tsp salt & paprika. Melt 1 tbls coconut oil in nonstick skillet over medium-high. When oil is shimmering, add chicken, rounded side down. Cook until browned, about 4 minutes per side. Remove chicken and cover to keep warm. In same skillet reduce heat to medium-low, sliding skillet off heat to cool if needed, add 1/4 cup Coco Lopez® Coconut Water. Cook, without stirring, until liquid reduces to about 2 1/2 tbls, about 1 minute. Pour pan sauce over chicken.Add remaining 1 1/2 tsp coconut oil, shallot, and garlic to skillet. Sauté over medium, about 30 seconds. Add snap peas and bell pepper. Season with a dash of salt and pepper. Cook, stirring constantly, until hot, about 1 minute. Splash in remaining Coco Lopez® Coconut Water to facilitate cooking the vegetables until crisp-tender. Remove from heat. Slice chicken, serve with vegetables and any accumulated pan juices.

COCONUT CURRIED CAULIFLOWER SOUP

2 tbls olive oil 1 medium onion, finely chopped 3 tbls yellow curry paste 2 medium heads cauliflower, broken into florets 1 carton (32 oz.) vegetable broth 1 cup Coco Lopez® Coconut Milk Minced fresh cilantro, optional In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes. Stir in Coco Lopez® Coconut Milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. Top with minced fresh cilantro.

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CHOCOLATE COCONUT MILK MOUSSE

2 cans Coco Lopez® Coconut Milk (13.53 oz. can) 4 tbsp cocoa powder 4 tbsp maple syrup 2 tsp vanilla extract pinch salt 3.5 oz. chocolate Shake the Coco Lopez® Coconut Milk and open.

Pour into a bowl and whisk until combined. Add cocoa, salt, vanilla and whisk while adding the maple syrup. Wisk for 1 min with electric whisk or 2-3 mins with manual whisk until it starts to thicken. Scrape the sides half way through to ensure everything gets combined. It will still be pourable, but will set in the fridge.Pour mousse mixture into serving dishes & place in fridge for at least two hours.Finely chop the chocolate, sprinkle on top and serve.

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

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Spirits of Latin America A Celebration of Culture & Cocktails

By Ivy Mix Available at leyendabk.com $24.99

Many of the classic cocktails we know best come from Latin America—from the daiquiri to the margarita, the pisco sour to the Mojito. In Spirits of Latin America, James Beard Award-nominated bartender Ivy Mix offers a rich cultural historical context for understanding Latin spirits. Ivy Mix has dedicated years to traveling south, getting to know Latin culture, in part through what the locals drink. What she details in this book is the discovery that Latin spirits echo the Latin palate, which echoes Latin life, emphasizing spiciness, vivaciousness, strength, and variation. After digging into tequila and Mexico’s other traditional spirits, Spirits of Latin America follows the sugar trail through the Caribbean and beyond, winding up in Chile, Peru, and Bolivia, where grape-based spirits like pisco and singani have been made for generations.

Beautiful Booze

By Natalie Migliarini amazon.com $21.95 hardcover

Shaken, stirred, clarified, layered, floral, and more, these gorgeous cocktails taste as good as they look. Cocktail alchemy—the sweet, sour, bitter, booze—is magic in the hands of self-taught mixologist Natalie Migliarini. Sure, her story is the classic “girlquits-job-to-pursue-passion-(cocktails)-starts-website-(Beautiful Booze)-leads-to-book-(yes, this one).”

But these beautiful drinks are the result of a real immersion in the craft of building cocktails. Based on a solid foundation of research and feel for cocktail trends, Beautiful Booze is an instant classic. Readers can prepare these drinks at home, using available ingredients and simple tools. Great cocktails elevate every occasion from ordinary to amazing. Here you’ll find recipes for mainstays like the Bloody Mary Bar Cart, as well as old-made-new cocktails like a Créme de la Colada, Limoncello Daiquiri, and Lavender Fizz.

Vibrant photographs make reading this book almost as much fun as mixing its drinks.

The Goode Guide to Wine A Manifesto of Sorts by Jamie Goode

By Jamie Goode amazon.com $18.95 hardcover

Who will have the last word on wine, if not Jamie Goode? Over the last decade, Goode has embarked on almost nonstop travel through the world’s vineyards in an effort to understand the beautifully diverse and complicated world of wine. His hard-nosed pursuit of the most interesting stories to tell about wine has led us here, to The Goode Guide to Wine.

This book—a sort of manifesto—distills many of the observations, lessons, and opinions that have made Jamie Goode a renowned voice within the wine world. In a series of short, pithy, and often rather blunt chapters, he celebrates what is exciting and interesting about wine, asks how we could do things better, and points out some of the absurdities of wine culture. Jamie Goode has a distinct philosophy when it comes to wine, and he knows you may disagree; if you do, that means it’s working. The Goode Guide to Wine is a book designed to provoke and inspire in equal measure, encouraging the reader to be critical and to see the world of wine through fresh eyes.

Jamie Goode is a wine writer and lecturer. He has a national newspaper column, writes for many publications, and authors wineanorak.com, one of the top wine websites. His previous books include The Science of Wine, Flawless, and I Taste Red. He is based in London, UK 24

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Bourbon County Caramella Ale

Caramella is the second wheatwine variant that Goose Island has released using Larceny Bourbon barrels from Heaven Hill Distillery. Heir to the historic Old Fitzgerald franchise, Larceny is bottled as a small batch after aging in the open-air rickhouses in the heart of Bourbon country. It was in rickhouses such as these that the lawless Treasury Agent John E. Fitzgerald would use his keys to gain access to the best barrels, eventually known as ‘Fitzgerald barrels’. Today, Larceny honors the legacy of his refined palate with a wheated mashbill that provides a smooth, sweet, and full-bodied taste profile at 92 proof, or 46% alcohol by volume.

“Caramella is a recipe I have been dialing into the past three years at Goose Island. Inspired by my Aunt Jean’s insanely delicious Apple Crisp dessert, I decided to make it my own with BCS by adding a lick of caramel to support the sweet and toffee-like Wheatwine base. The aroma leans heavily into sweet caramel and cinnamon spice, while the taste comes in to show off the bourbon-soaked Larceny casks and red apple notes, reminiscent of a bold apple brandy. I’m truly honored to be able to continue the legacy that is Bourbon County Stout and release Caramella in this year’s BCS lineup.

From my family to yours, cheers.” – Joey Tidei, Goose Island Lab Tech and Caramella Ale creator (14.6% ABV): Caramella or ‘candy’ in Italian is a wheatwine aged in Larceny Wheated Bourbon barrels with apple, cinnamon, and natural caramel flavor added after aging. Just like last year, the sweet smoothness from the Larceny Wheated Bourbon barrels adds a lingering warmth that complements the added flavor nuance. It’s nostalgia-inducing flavors are reminiscent of a caramel apple. Our Lab Tech Joey Tidei created this variant concept as a tribute to his love of seasonal flavors. This luscious embodiment of caramel perfectly paired with a slightly-tart apple flavor will transport you directly to a crisp autumn day.

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Tasting Notes: Creamy caramel, red apple, cinnamon, funnel cake Collaborators/Partners: Larceny Brand Variant Brewer: Joey Tidei, Goose Island Lab Tech Availability: 16.9 oz. Bottles, released nationwide on Black Friday (Friday, November 27)

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Like BARTENDER Magazine on Facebook ÂŽ

bartender.com Find the definitive information for bartenders...product announcements, contests, cocktail inspiration, trade talk and much more. Visit site today!

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SERVICE BAR

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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

FX McRory’s Whiskey Bar, Seattle - 28.25 x 38.25” Personally signed poster - $250 Statue of Liberty - 31 x 23” Personally signed poster - $400 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

“Look Buddy, I don’t care if he is for support . .

Your human has to stay outside!”

Manus C. McCracken -Princeton University Football Mount Carmel, PA

“Harvey Wallbanger and a cracker?”

Carol Lasky Boston, MA

“I’m sorry sir, you just missed Cockatiel hour...”

Samuel Barnes Ocean City, MD

“Always great to see a repeat customer.”

Kenny Moore Rocklin, CA

BARTENDER® MAGAZINE

Kelvin Mauldin- Clubhouse Manager Old Warson CC St. Louis, MO

2021 BARTENDER® CALENDAR

With these featured brands: Highclere Castle Gin Ron Colon Salvadoreno Rum The Busker Irish Whiskey DISARONNO KAH Tequila Coco Lopez Cream of Coconut, Coconut Water, Coconut Milk Tito’s Handmade Vodka Ole Smoky Moonshine Hatozaki Japanese Whisky Licor 43

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

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

Need more BARTENDER® ?

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

AND THE SEVERAL WE RECEIVED: “Not open yet, but you can hang till ten.”

“Jimmy Buffett?”

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

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“Sir! No need to get upset- he requested the parrot bay rum and coke and a Kona big wave craft beer. I do not carry Coors, and its cash not crackers. ”

The next issue of BARTENDER®:

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