Bartender Magazine Fall-Winter 2014

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • FALL/WINTER 2014

BARTENDER 2014 Inductee See page 17

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CELEBRATING

35 YEARS SERVING THE ON-PREMISE!

VOL 96, NO. 3, WINTER 2014

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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FEATURES

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8 Sobieski Silver 12 Art Imitating Life 14 Brand Buzz Roca Patron

BARTENDER “Hall of Fame”

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 your email address to barmag2@gmail.com and help BARTENDER® become more environmentally responsible today.

16-17 19 Bar Tricks by Sideshow Pete 21 Feature Bar

®

The Sports Bar at Treetops Resort and Spa, Michigan

31 The Art of LeRoy Neiman

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WINTER 2014

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BARTENDER MAGAZINE

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CELEBRATING

35 YEARS SERVING THE ON-PREMISE!

VOL 96, NO. 3, WINTER 2014

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OUR REGULAR FEATURES HooksSpicedAd_Bartender_TP4C_v01.pdf

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Jokes & Quotes

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Great Gifts

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Last Call

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EXECUTIVE SECRETARIES:

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MARKETING ASSISTANT:

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FOUNDER:

Raymond P. Foley

ART DIRECTOR:

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Jaclyn Wilson Foley

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PUBLISHER/EDITOR:

WINTER 2014

SOCIAL MEDIA:

Kristi Baviello

SPECIAL CONSULTANTS:

John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Rene Bardel, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 100,000 readers and subscribers.

EDITORIAL CONTRIBUTIONS: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, selfaddressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine.

EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing Corp.: BARTENDER® Foundation, BARTENDER “Hall of Fame”, BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing Corp., P.O. Box 157, Spring Lake, NJ 07762. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762. Copyright 2014, Foley Publishing Corp. All rights reserved.

Reproduction in whole or in part in any language without permission of the Publisher is prohibited. ®

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CREATIVE

THE GREEN FLOWER

FARM FRESH GIMLET

Bombay Sapphire Gin Kiwi fruit Basil leaves Sugar syrup Lime juice Top off with luxurious champagne!

2 oz. cucumber infused vodka 3/4 oz. basil infused agave syrup 3/4 oz. fresh cucumber juice 1/4 oz. fresh lime juice 3 Basil leaves Add all ingredients to ice filled shaker, shake and strain to martini glass. Cucumber wheel garnish.

GOO GOO MUCK

THE PLUMMED RUM

1-1/2 oz. blueberry infused Bacardi Rum 2 oz. pineapple juice 1/2 oz. homemade or Premium Limoncello 1/2 oz. sweet & sour mix Splash of agave nectar Add all ingredients to a cocktail shaker, fill with ice and shake hard. Serve in a rocks glass garnished with 3 blueberries on a bamboo skewer.

2 oz. plum infused Journeyman's Roads End Rum 3/4 oz. fresh lemon juice 3/4 oz. Allspice/Coriander simple syrup 1/2 oz. Allspice dram 1/2 oz. Luxardo Aperitivo 1/2 oz. Amaretto Top with Cremant Du Jura Sparkling champagne served chilled in a martini glass

NO/6 BAR & LOUNGE ST. JAMES HOTEL NOTTINGHAM, UNITED KINGDOM

P. SCOTT MOORE BALTIMORE, MD

"U.D.O"

CHRISTINA D'ORTA NINETY ACRES CULINARY CENTER PEAPACK, NJ

MATTHEW BROWN NORTH POND CHICAGO, IL

3.35 oz. CREMANT ROSE 1.35 oz. ROSES SYRUP 2 dash ANGOSTURA 1 sliced CUCUMBER YUKON ISIK NORTH STATION TWO BUDDHAS BERLIN, GERMANY

BASIL LEMONTINI 1 shot vodka 1 splash Sour Apple Schnapps Lemon-lime soda Dash salt 2 sprigs fresh basil 1 slice lemon Fill a large martini glass with ice. Arrange lemon and basil between the ice so basil will be submerged.

Add remaining ingredients and stir lightly. For best results allow flavor to develop for a minute before drinking.

MARION DE FAZIO ANGIE’S PIZZA DICKSON CITY, PA

PINK POWER RANGER Smirnoff sour watermelon Smirnoff green apple Sprite Splash of cranberry LOLO MERIFIELD BIG SHOTS VALPARAISO, IN

FRESH HOT 2 oz. vodka infused with pepper 4.5 oz. lemon juice 3 mint leaves 2 oz. apple juice BRUNO MENDES SAO VICENTE, BRAZIL

Send BARTENDER® your creative cocktail to barmag2@gmail.com and if you’re selected, we’ll send you a special gift.

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Send BARTENDER® your signature cocktail to barmag2@gmail.com and if you’re selected, we’ll send you a special gift.

AUTUMN DREAM

ROTATORIA

1 oz. Pinnacle Pumpkin Pie Vodka 1/2 oz. Rum Chata 1/3 oz. Godiva Chocolate Liqueur Splash heavy cream 1/2 scoop each vanilla & chocolate ice cream

1-1/2 oz. Cognac 1/2 oz. lillet rose 1/4 oz. cointreau 1/2 oz. fresh lemon juice 3/4 oz. simple syrup 3/4 oz. cranberry puree 4 dashes absinthe

Combine all ingredients in a blender with ice. Pour into a hurricane glass. Garnish with shaved chocolate and sprinkle nutmeg.

CHRISSY LOPEZ CIANFANO’S, ELIZABETH, NJ

Served up in a cocktail glass/coupe with a lemon wheel.

DANIEL BARNES GHIBELLINA, WASHINGTON D.C.

THE SATCHMO

THE MICHAEL GRANT

1-1/2 oz. Johnny Drum Bourbon 1/2 oz. Canton ginger liqueur 1 oz. peach nectar 1/2 oz. jasmine tea 5 pieces nectarine 5 leaves basil

1 oz. Cuarenta y Tres (Licor 43) 1/2 oz. Cointreau 1/2 oz. Grand Marnier (Cordon Rouge) 1/2 oz. Patron Silver Tequila 2-1/2 oz. sweet & sour mix 1 oz. lime juice

Muddle basil and nectarine with all ingredients. Double strain into rocks glass with one large cube and raw sugar rim. Garnish with slice of nectarine.

In a cocktail shaker fill halfway with ice. Add all ingredients with the exception of Licor 43. “Lime” the rim of the glass, dip into coarse Kosher or Sea Salt. Ice glass, strain mixture. Garnish with lime wedge, top with Liquor 43 and serve. For frozen cocktail just add ice to blender.

STEPHEN STARR STEAK 954, FORT LAUDERDALE, FL

SALTED CARAMEL FRAPEE 1 oz. Smirnoff kissed caramel vodka 1 oz. Kahlua Fill with half & half

STRAWBERRY RHUBARB MOJITO 1-1/2 oz. Bacardi Limon 3/4 oz. Rhuby rhubarb liqueur 6 mint leaves 2 slices lime 1 strawberry 1/2 oz. simple syrup

Add salt and shake!

LISA TAYLOR FLYERS 69, NEW BERN, NC

Muddle mint, lime, strawberry and simple syrup in large glass. Add Rhuby and Bacardi, shake and pour.

SYLVIA TZEKAS SEA SEA RIDERS, DUNEDIN, FL

RASTA IN JAPAN Captain Morgan Jamaica Rum Midori Melon Monin Orgeat Fresh mint Fresh lime juice

FIG ME HAPPY Sundried figs Brown sugar simple syrup Makers Mark bourbon White cranberry juice GINGER PARIS THE LAUREL BAR, CLAYTON, GA

Combine ingredients, shake & strain over crushed ice.

CIPRIANOFF BARISSIMO COCKTAIL BAR CONSTANTA, ROMANIA 6

BARTENDER MAGAZINE

DANIEL BARNES/ROBERT J. SADLER DESPERADOS DALLAS, TX

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WINTER 2014

Introducing the Sobieski Silver Project from Sobieski Vodka!

A unique marketing initiative that specifically targets consumers 60 years of age and over. While most liquor brands and many consumer product companies overlook this age group, Sobieski Vodka wants to let you know that life continues after the age of 35. Use the QR codes below to watch the Sobieski Silver bartenders speak on their favorite memories behind the bar in their 20+ years of experience.

Randy King

Paris DuRante

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of Campbell Apartment

of Henry's Restaurant

Location: New York, New York

Location: New York, New York

Bartending for: 25+ years

Bartending for: 40+ years

Favorite cocktail: Sobieski Vodka on the rocks with a twist

Favorite cocktail: Extra-dry Sobieski martini

Jim Zazzali

Ken 'Tex' Tecsa

of Tarantella's Restaurant

of The Osprey

Location: Clark, New Jersey

Location: Manasquan, New Jersey

Bartending for: 40+ years

Bartending for: 40+ years

Favorite cocktail: Sobieski Vodka martini with two olives

Favorite cocktail: Sobieski Orange on the rocks or a Sobieski Screwdriver

BARTENDER MAGAZINE

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WINTER 2014

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PINA COLADA PUDDING SHOTS 1 box of instant vanilla pudding 1/2 cup Coco Lopez® Real Cream of Coconut 1/2 cup Bacardi Pineapple Fusion 1 cup of milk 1 tub of Cool Whip *Optional garnish: maraschino cherry

In a large bowl empty pudding mix, add milk and stir until smooth. Add Coco Lopez & Bacardi, stir for 1 minute. Gently fold in one container of Cool Whip. Divide into small soufflé cups and store in the freezer until they set. Makes 25-30 COCOLOPEZ.COM

PUMPKIN PIE 1 part Pinnacle® Pumpkin Pie Vodka 1 part RumChata Rim a chilled shot glass with cinnamon sugar. Shake all ingredients with ice and strain into shot glass.

PINNACLEVODKA.COM

LEADER OF THE PACK

LIMONA MODELO

1 oz. Bird Dog Bourbon 1/2 oz. sweet & sour mix 1/2 oz. orange juice Splash Grenadine

Bacardi Limon Rum Modelo Beer

Add all ingredients, except Grenadine, to a shaker and shake till chilled. Strain into a shot glass. Add in Grenadine – this will sink to the bottom creating a gradient of color.

BIRDDOGWHISKEY.COM

Open the beer. Fill the empty space in the neck of the bottle with the rum. The bottle should be filled to the top. Plug the bottle with your thumb or the palm of your hand.

Turn the bottle upside-down so the rum and beer mix. Turn the bottle right side-up, unplug, and drink.

MODELOCRAFTSMEN.COM

JALISCAN SUNSET

GINGERBREAD MAN

1 oz. cinnamon-infused Roca Patron Anejo 1/2 oz. blood orange purée 1/2 oz. fresh orange juice To make cinnamon-infused Roca, soak 6 cinnamon sticks in a 750ml bottle for 24 hours, then remove. Pour blood orange purée in a shot glass. Shake cinnamoninfused Roca with orange juice and strain into the shot glass.

PATRONTEQUILA.COM

BLACK YAK 1 oz. Twenty Grand 1 oz. Kahlua® coffee liqueur Fill a shot glass half Twenty Grand, half Kahlua.

20GRANDVODKA.COM

1 oz. Bailey’s Irish Cream 1/2 oz. butterscotch schnapps 1/2 oz. Goldschlager cinnamon schnapps Combine ingredients, shake, strain, & pour into shot glass.

BAILEYS.COM

SALTED CARAMEL SHOOTER 2 parts RumChata 1 part caramel vodka Sea salt or table salt Shake with ice and strain into shot glass that has been rimmed with sea salt, or lick salt off of hand.

RUMCHATA.COM

Send BARTENDER® your shooter to barmag2@gmail.com and if you’re selected, we’ll send you a special gift.

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WINTER 2014

BRING THE HOTTEST APPS TO YOUR BAR • Ventless and Automatic Deep Frying • Expand Your Menu • Compact Design • Bartender Friendly

Learn about the Autofry Advantage

T: 800-348-2976 xt 197 www.autofry.com Your Source for Ventless Kitchen Solutions

WINTER 2014

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BARTENDER MAGAZINE

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Art Imitating Life Imitating Art The genesis of a new top-shelf margarita

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ost authors follow the advice to “write what you know,” so it was no stretch for novelist Robert Sadler to share his favorite Dallas, Texas Mexican food restaurant, Desperados, with title character “Michael Grant” (from The Black Book Investigations of Michael Grant and Associates) and create a unique, top-shelf margarita in Grant’s honor.

Flash forward to the seventh novel, the just released BOXMAN, where Grant is once again at Desperados ordering his favorite tacos and his special libation. “It was at that moment, when writing this novel,” Sadler commented, somewhat surprised, “I realized I had actually created a new margarita years before in the first novel.”

The seven-book series of novels sprang from Sadler’s background as a former Dallas police officer and his experiences as a private investigator, with much of the action set in and around his familiar neighborhoods and old haunts, including the original Desperados Mexican Restaurant on Greenville Avenue where Sadler has been a regular for 38 years.

In Jamaica Moon, first in the series, Grant is established as a regular patron at Desperados. The award-winning restaurant, opened in 1976, becomes Grant’s meeting place and watering hole, where he always orders the namesake Desperados Tacos and one of their top-shelf margaritas—his with a “splash of 43,” Cuarenta Y Tres. This drink request becomes known among the story’s waitstaff as “Señor Grant’s regular.”

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After extensive research and finding no cocktail that matched his, Sadler set about to perfect his recipe and obtain a Cocktailright® from Bartender® Magazine. Thus, “The Michael Grant” margarita was born.

Sadler met with Jake Levy, manager and son of Desperados founder Jorge Levy, to show him the manuscript for BOXMAN in which “The Michael Grant” is included on the Desperados menu as part of the storyline.

Not only did Jake think it was a great idea for the book, he asked Sadler for permission to include it on the real Desperados menu. After Jake and his head bartender taste-tested the cocktail, it also received the enthusiastic approval of Jorge and his other son Michael who manages Desperados second location in Garland, just northeast of Dallas.

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Today you can order The Michael Grant at either of Desperados two locations, and Sadler can often be found hosting a book signing at the Greenville Avenue location for his local readers or eating dinner and enjoying, what else—Desperados Tacos and The Michael Grant.

If you would like to become an official purveyor of The Michael Grant, you may contact Sadler through his website at robertjsadler.com.

Protect your original cocktail!

Have you ever created an original drink only to have someone else take credit for it? Don’t let that happen to you! Protect your creation and have your original drink COCKTAILRIGHT®. BARTENDER® Magazine will now register and issue your COCKTAILRIGHT® for YOUR Original Drink Recipe. We will only issue ONE COCKTAILRIGHT® per recipe.

This handsome 8" x 10" COCKTAILRIGHT® Certificate is available only through BARTENDER® Magazine, and is ready for framing. Just send $30.00 ($35.00 Canadian/Foreign orders) to cover the cost of research, certificate, postage, and handling to:

BARTENDER® Magazine Dept. C, PO Box 157, Spring Lake, NJ 07762 To order online, go to www.bartender.com If your recipe has already been COCKTAILRIGHT®, your money will be refunded.

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PATRÓN SPIRITS ONCE AGAIN ELEVATES THE TEQUILA CATEGORY WITH INTRODUCTION OF ROCA PATRÓN, A TRIO OF ARTISANAL, TAHONA-­‐ONLY TEQUILAS For tequila lovers with a taste for something new yet extraordinarily steeped in tradition, Patrón Spirits is honored to unveil Roca Patrón, the company’s first line of tequilas produced entirely from the labor-­‐intensive, centuries-­‐old tahona process.

Crafted from only the highest-­‐quality 100 percent Weber Blue Agave, each tequila in the new Roca Patrón family – Roca Patrón Silver, Roca Patrón Reposado, and Roca Patrón Añejo – is traditionally handcrafted at a specific proof, higher than the core line of Patrón tequilas, to create the perfect balance of flavors.

Roca Patrón is the product of a painstakingly meticulous – and today rarely practiced – process that starts with a tahona, a giant two-­‐ton stone wheel hand-­‐carved from volcanic rock (roca), that slowly crushes the cooked agave to break the bonds of fiber and release the rich agave juice. From here, both the juice and the agave fiber are placed together into wooden fermentation vats for 72 hours, and then distilled in small-­‐capacity, handmade copper pot stills. Because of its intensive nature, it is believed that only a handful of the more than 150 working tequila distilleries in Mexico still utilize the tahona process.

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“What truly sets this process apart from other more automated methods of producing tequila is that in the tahona process, we introduce the agave fibers – not just the agave juice – into fermentation and distillation,” says Francisco Alcaraz, Patrón’s master distiller. “Patrón is one of only a small number of distilleries in Mexico that still uses this traditional tahona process. It’s very time consuming and expensive to create tequila in this way, but it’s well worth the effort, as the tahona method creates an incredible and distinctively complex tequila, characterized by its earthy and vegetal aromas and flavor.”

The Roca Patrón line of tequilas are sweeter, earthier and more vegetal – with distinctive notes of roasted agave – than other Patrón varietals, exhibiting more complexity and slightly less citrus, pepper and fruit. The aged variants are rested in single‐ use American bourbon barrels – Roca Patrón Reposado for five months, Roca Patrón Añejo for 14 months; this differs from the core Patrón line, which are aged in a blend of new and used oak barrels.

WINTER 2014

THERE IS ONLY ONE BARTENDER “Hall of Fame”

APPLICATION

BARTENDER

®

“Hall of Fame”

®

Inductees to the BARTENDER “Hall of Fame” will be chosen by a select panel of judges designated by BARTENDER® Magazine. ®

NOMINEE Name of Nominee

Nominee’s Phone #

How Long a Bartender

Age

How Long at Current Establishment

Address of Establishment

Ring Size

Name of Establishment City

State

Zip

State

Zip

NOMITATED BY Your Name

Your Phone #

Your Address

City

Please cite your reasons for nomination under the appropriate category (include any press clippings, etc.)

Outstanding Personal Achievements

Community Service ** good deeds, help to charities, youth organizations, etc. include press clippings, citations, etc.

Please Comment on Professionalism and Character of Nominee

PLEASE SEND YOUR APPLICATION TO: BARTENDER® MAGAZINE, P.O. 157, Spring Lake, NJ 07762, Fax to 732-974-8289, email to barmag2@gmail.com or go to www.bartender.com, to our special section BARTENDER “Hall of Fame” ®

*Minimum 7 Years **Most Important: We are interested in bartenders who give back to their community.

BARTENDER “Hall of Fame” is a registered trademark of Foley Publishing/Bartender® Magazine since 1985. ®

Why a BARTENDER

“Hall of Fame” Every Sport, Industry and Professional group invariably honors its best. The Oscars, the Baseball Hall of Fame, the Pulitzer Prize and the American Academy of Arts and Letters – these are all palpable expressions of the regard their honorees are held in by their professional colleagues of the value that is placed on their contribution.

In like manner, BARTENDER® Magazine, the Authority on Bartending and On-Premise, salutes the otherwise unsung men and women behind the bar who play so large a role in On-Premise atmosphere and conviviality.

In everything from NEW YORKER cartoons to the old radio show, Duffy’s Tavern, from the plays of Eugene O’Neill to the stories of O’Henry, the Bartender is as much a cheerful philosopher of life itself as well as a key ingredient to any successful establishment’s ambiance.

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®

And now, thanks to the BARTENDER some of our own industry’s leading dispensers of cheer and commentary are , being given due recognition. The BARTENDER therefore, took a fair amount of deliberation. No effort was spared to locate honorees who not only pour with personality, but also by their own behind-the-bar demeanor convey both good taste and high professionalism. They are indeed the very best representatives of our business, and each is an “all-star” in his or her own right. BARTENDER® Magazine is simply happy to be able to single them out, and to thereby have an annual opportunity to pay public notice to the very personality and talent that makes ours such a wonderful business to be in.

Since 1985, bartenders have inducted into the BARTENDER . For a full list visit www.bartender.com

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2014 Inductee JIM HOULIHAN BARTENDER® Magazine is proud to induct Jim Houlihan into the BARTENDER . Jim or “Hooley” as the hundreds of patrons he’s met over the year’s call him, has been working as a bartender for 50 years at Farrell’s Bar and Grill established in 1933 located in Windsor Terrace, Brooklyn, New York. Jim has been described as the “most honest, caring, loyal and generous man you would ever meet” also on occasion the “ears of Windsor Terrace.” Jim has displayed his generosity, hard work and dedication to his community time and time again. In 1995 Jim heard that a local school was in desperate need of a paint job. So with the help of local firefighters Jim was able to recruit 300 volunteers to paint a local school in just one weekend. In 2001 Jim helped organize a benefit for cancer victims and donated half of the money to Mother Cabrini Hospice, a facility for short-term care and rehabilitation and Holy Name Church, a church in the community that has hosted weddings, baptisms and even schooled many members of the community. Additionally Jim dedicated a scholarship fund to Vincent Bruton one of his part-time bartenders and a New York Fire fighter that passed on 9/11, this scholarship has aided in the education of neighborhood children.

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Many in the Brooklyn neighborhood would describe Farrell’s Bar & Grill as a place to hang out with friends, watch sports and also partake in “The Farrellizer” (a 32 oz. draft beer). Farrell’s, over the years has become a neighborhood hang out for drinks after work or a night out with friends. This is not your typical over crowded, loud, revolving door type bar, Farrell’s has stood to remain as an enriched part of the community and “a true Brooklyn bar”. This hidden gem in the heart of Brooklyn has had people coming back for their ice-cold beer, awesome sporting event viewing atmosphere and the dedicated staff that keeps it all together.

Through Jims magnanimous efforts he has succeeded in developing the community and making his neighborhood of Windsor Terrace feel like more than just a piece of Brooklyn, but a home to those that live there.

Jim has successfully used Farrell’s as the pinnacle of his operations and as an inspiration to those that also wish to make a difference in the lives of others.

BARTENDER® Magazine tips our cup to Jim Houlihan and his stellar 50 years bartending at Farrell’s. A fine addition indeed to the BARTENDER bartender.com

BARTENDER MAGAZINE

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If you’re in a vehicle going the speed of light, what happens when you turn on the headlights?

Two young ladies were sitting in a booth and one, after peering intently at the bar for a couple of minutes, asked, “Are that guys pants torn or am I Just seeing things?”

Her friend took a long look, then replied, “They are and you are.”

“Alcohol may be man's worst enemy, but the bible says love your enemy.”

– Frank Sinatra

Alcohol and calculus don’t mix, so don’t drink and derive.

– Anonymous

“Always do sober what you said you'd do drunk.

That will teach you to keep your mouth shut.”

– Ernest Hemingway

“In wine there is wisdom, in beer there is Freedom, in water there is bacteria.”

– Benjamin Franklin Two boys were playing cowboys. They brought their imaginary horses to a halt before the last gasp saloon and the older one strutted up the crate that served as a bar. “Give me a rye,” he said. The younger lad imitated his friend’s swagger, stepped up to the bar and, from underneath an over sized hat said, “and make mine whole wheat.”

“There comes a time in every woman's life when the only thing that helps is a glass of champagne.”

– Bette Davis

One of the regulars dropped into the local tavern and told the bartender, “I’ve just been given 3 weeks to live.”

“How awful,” sympathized the bartender. “It’s not awful, its great,” beamed the customer. “ That’s how long my wife’s gonna be away on vacation.”

Send BARTENDER® your jokes to barmag2@gmail.com and if you’re selected, we’ll send you a special gift.

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DOWNLOAD THE BOOK TODAY on smart devices at Amazon.com!

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The Sports Bar

at Treetops Resort and Spa Experience a relaxed and upbeat setting while watching the big game on one of our flat screen TVs. To enhance your game-night experience, we have just installed a 50" screen out on the deck.

Our menu offers generous appetizers, burgers, sandwiches, entrees, and our signature Pizza. We feature over 100 different beers with a commitment to Michigan Craft Beer. Our wall of coolers is eye candy to any beer fan. Today, the state of Michigan boasts close to 100 breweries and is recognized in many circles as having a very advanced beer culture. The Wolverine State has very passionate and active brewers and the Sport’s Bar at Treetops is proud to be a huge supporter and Fan of the Michigan craft beer movement. Look for our signature Michigan Beer promotions and events. No reserved seating permitted.

Sport’s Bar Features: Rotating dining features including pizza or burger specials with a pint of one of our outstanding draft selections. Grab

Michigan Cherry Martini

one of our unique draft selections for your room by ordering a Treetops Growler, our 32 oz. bottle of beer, for in room consumption only. At the beginning of our golf season, we have our Beat the Pro Thursdays where you can take a shot beating one of our staff golf professionals while a participating Michigan Craft Brewery representative join us for the evening educating us on their suds.

3962 Wilkinson Rd Gaylord, Michigan

New Holland Dutchess vodka (from Holland, MI) SEX Brute Rose (from Suttons Bay, MI) Simple Syrup made from Montmorency tart Cherry Concentrate Garnish with sweet black cherry or dried cherries soaked in simple syrup and wine mixture.

WINTER 2014

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Coconut Rum Cake Nonstick vegetable cooking spray 1 package (18.25 oz.) classic yellow cake mix ½ cup COCO LOPEZ® REAL CREAM OF COCONUT 1/2 cup Malibu® Rum 1/2 cup vegetable oil 1 package (3.4 oz.) vanilla instant pudding and pie filling mix 4 eggs .

Cake Preparation: Position rack in center of oven and preheat to 325 degrees F. Spray a 10-inch bundt pan with nonstick spray. Using an electric mixer, beat cake mix, rum, COCO LOPEZ®, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.

Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.

Rum Glaze: 1 cup (packed) golden brown sugar 1/4 cup water 1 stick butter 1/4 cup Malibu® Rum Rum Glaze Preparation: Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter.

Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.

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Seared Pork Chops with COCO LOPEZ® and Caramelized Pineapple Sauce 4 (1-1/2 inch thick) pork chops Salt and pepper, to taste 1/4 cup peanut oil 4-6 tbs. unsalted butter 1 -1/2 cups pineapple, medium dice 2 tbs. brown sugar 2 tbs. shallots, minced 1/4 cup COCO LOPEZ® REAL CREAM OF COCONUT ¼ cup rum 1 cup chicken stock 2 tbs. cilantro, chopped 1 tsp. garlic, chopped 1-2 tbs. fresh lime juice 1 small tomato, seeded and diced fine Hot pepper sauce, to taste Directions: Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides.

Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum, COCO LOPEZ® and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2.

Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.

WINTER 2014

it's naturally good!

With Coco Lopez速 Real Cream of Coconut or Coco Lopez速 Lite with 40% less fat

Coco Lopez, Inc. |

Miramar, FL 33027 | 954-450-3100

www.cocolopez.com

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The Foodie’s Beer Book

The Art of Paring and Cooking with Beer for Any Occasion

By Brooke and Luther Fedora Sky Horse Publishing www.skyhorsepublishing.com $24.95 Microbreweries have enriched our appreciation of craft beer and broadened the array of available flavors-opening the door to delicious possibilities, and a little bit of snobbery, too. The Foodie’s Beer Book: The Art of Paring and Cooking with Beer for Any Occasion offers no-fuss, recipes and paring suggestions for every season. A glass of beer alone can be a splendid thing, but when incorporated into your cooking and served along side the dish, it can be a symphony of flavor. Chefs Brooke and Luther Fedora explain the many ways beer can enrich and enhance a dish or an entire meal by providing wealth of recipes and suggested pairings.

Beginning by beer varieties and their characteristics, helping you learn the various flavor notes that are the foundation for cooking and pairings. A happy beer, for example, can add bite to a dish and is best for batters and light dishes, but is inappropriate for long simmering dishes, where it instead strengthens the inherent bitterness of the dish. Malt, on the other hand, can add a mellow sweetness that is pleasing in stewed dishes and marinades. Have fun with dinner again as you explore a wide variety of flavor profiles made possible through the addition of beer.

Running a Bar For Dummies 2nd Edition A New Perspective on Cocktails

By Ray Foley and Heather Dismore Wiley www.wiley.com $22.99 If you want to BYOB ( Be your own boss) and fulfill your own dream of running your own bar, this hands-on, friendly guide has everything you need to get started. You’ll discover how to obtain a liquor license, manage inventory, plan drink and food menus, meet financial and legal requirements, attract customers, make a profit and more!

• Raise a glass- get a crash course on the bar business, including tips for getting started, creating your concept, picking your name, and deciding whether you have what it takes to liven your town’s night life.

• Setting up- find the best location for your business, make it your own, and stock your bar, from equipment to appliances, bourbon to beer, and everything in between.

• Please your Patrons- discover tips to find, train, manage, and retain employees who will keep customers happy-and your bar stools fullevery night of the week.

• Money matters- get trusted guidance on how to buy products the right way to effectively manage your inventory and cash flow, and find out which numbers to watch in the bar business Ray Foley, a former Marine with more than 30 years of bartending and restaurant experience, is the founder and publisher of BARTENDER® Magazine.

Heather Dismore is a veteran of both the restaurant and publishing industries. Her published works include Running a Restaurant for Dummies.

BOURBON & BACON

The Ultimate Guide to the South’s Favorite Food Groups

By Morgan Murphy Oxmoor House (www.oxmoorhouse.com) $22.95 Best selling author and bona fide Southern gentleman Morgan Murphy is back with a love letter to two of the smokiest and most American flavors known to man, BOURBON & BACON: The Ultimate Guide to the South’s Favorite Food Groups. Both history lesson and cook book in one, Murphy begins “Part One: Bourbon” and “Part Two: Bacon” with the rich lore and creative process behind both distilling “ the great American spirit” and slicing everyone’s favorite “magical” cut of pork. Each section concludes with a selection of Southern Living-tested recipes- with more than 115 recipes in all- nearly every treat you can imagine: savory and sweet bourbon cocktails by the glass and pitcher; bourbon butters, jams, dressings and desserts; and perfectly baconized appetizers, sides, entrees, and sweets. Along the way, readers find Murphy’s expert tasting notes, his trademark southern wit, and enough fun to make moderation ride off into the sunset. Discover the secrets to bourbon’s great American flavor as Murphy walks us through all the liquor flavor profiles: grains, water, wood, yeast and the art of distilling itself.

WINTER 2014

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ALL BOOKS ARE ALSO AVAILABLE AT YOUR LOCAL BOOKSTORE ULTIMATE LITTLE MARTINI BOOK

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WINTER 2014

BAROSCOPES

by Madame Vena CAPRICORN

DECEMBER 22- JANUARY 19 This winter will be a magical time for you. Excitement abounds on many fronts. Romance, travel, family, home- the sky’s the limit!

Smile while enjoying a SPICY SHRIMP MARIA.

CANCER

SPICY SHRIMP MARIA

LOCO LIMON

1 ¼ oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1/2 tsp. shrimp brine 1/2 fresh lime 1 shrimp Rim glass with lime and squeeze into Collins glass. Build over ice, shake and skewer shrimp to hang over rim.

AQUARIUS

JANUARY 20- FEBRUARY 18 Your preoccupation with work will be sidelined by a face-lift at your home this winter. Your social life will be on fire. Try to put out the flame while enjoying a SPICY ORANGE.

SPICY ORANGE

2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part orange liqueur 1 part fresh lime juice Dash of bitters 1 oz. simple syrup Chile salt for rimming Chile pepper slices for garnish Pour the liquid ingredients into a shaker filled with ice. Shake well, strain into glass & garnish.

PISCES

FEBRUARY 19- MARCH 20 Accolades for all your jobs well done will begin- and the ultimate t$p isn’t far behind. Bravo! Take that to the bank while craving a SPICY NIGHT.

SPICY NIGHT

1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA Splash cranberry juice 1 slice jalapeno chili 1 oz. agave nectar 1/2 oz. lime juice Combine all ingredients over ice in glass, stir & serve.

ARIES

MARCH 21- APRIL 19 You have the ability to soar to new heights this winter. Mo Money.

Travel is in the air-literally. Take flight while enjoying a CILANTRO MOJITO.

CILANTRO MOJITO

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

TAURUS

APRIL 20- MAY 20 This winter it will become crystal clear what it is and what you need to do in order to be happy. Forget everyone else, concentrate on you.

Contemplate while enjoying a SPICY BACON BLOODY MARIA.

SPICY BACON BLOODY MARIA

1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. bloody mary mix 1 strip crisp bacon Combine AGAVE LOCO and bloody mary mix in tall glass, garnish with bacon strip.

GEMINI

MAY 21- JUNE 21 Money is tight this winter. That said, there is potential at work for you to make more. Awesome! Best foot forward. Get reeved while sipping a TORITO.

TORITO (The Little Bull)

3/4 oz. AGAVE LOCO PEPPER CURED TEQUILA 3/4 oz. sangria mix Dash Worcestershire sauce Shake with ice and pour into a shot glass, garnish with Serrano pepper.

JUNE 21- JULY 22 Stress at work will get to you. Hold your tongue, lashing out won’t solve the problem. You’ve been waiting for your true love- it will happen this winter. Skip to my Lou while enjoying a LOCO LIMON. 2 oz. AGAVE LOCO PEPPER CURED TEQUILA Rim edge of drinking glass all the way around with a slice of lime.

Your choice with or with out ice.

LEO

JULY 23-AUGUST 22 This girl/guy is on fire! Nothing can stop you career wise. Be sure to take some time for yourself. Get out there and socialize- have fun!

Smile while sipping a SALT & PEPPER MARTINI.

SALT & PEPPER MARTINI

2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1/8 oz. Vermouth Combine ingredients in mixing glass over ice. Stir and strain into salt rimmed martini glass.

VIRGO

AUGUST 23-SEPTEMBER 22 This winter you’ve got romance on lock. Everyone wants to be a Virgo! Reconnect with a family member. Enjoy the season while sipping a CHOCOLATE LOCO MARTINI.

CHOCOLATE LOCO MARTINI

1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part Chocolate Liqueur A pinch of chopped chili Shake all ingredients with ice and strain into a well-chilled cocktail glass. Garnish with jalapeno pepper.

LIBRA

SEPTEMBER 23- OCTOBER 22 Money will be tight this winter. Ugh! But have no fear relief is on the way. Things will get much better come seasons end. Contemplate while enjoying a LOCO DRAGON.

LOCO DRAGON

3 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Whiskey or honey liqueur 4 dashes hot sauce Fill a shaker with ice. Add all ingredients. Shake and strain into a chilled shot glass.

SCORPIO

OCTOBER 23- NOVEMBER 21 The focal point this winter will be relationships- whether you are married or single. Get the car tuned up and travel to places nearby, or hop on the bus Gus and get away. Relax while sipping an AGAVE LEAF.

AGAVE LEAF

1 ¼ part AGAVE LOCO PEPPER CURED TEQUILA 1 dash Sambuca 1 dash bitters 1 dash grenadine Fill a mixing glass with ice. Add all ingredients. Stir and strain into a chilled cocktail glass.

SAGITTARIUS

NOVEMBER 22- DECEMBER 21 You will get a bonus at years end. Wahoo! Well deserved. However don’t let the extra money burn a hole in your pocket. Sagittarius love to spend! Giggle while enjoying a TEMPTATION MARTINI.

TEMPTATION MARTINI

1 ½ parts AGAVE LOCO PEPPER CURED TEQUILA 1/2 part lemon juice 1 basil leaf 2 tsp. sugar, superfine 2 pieces Chilean hot pepper Add basil, sugar, and lemon juice into shaker. Fill with ice cubes.

Add AGAVE LOCO. Shake and strain into a cocktail glass. Garnish with Chilean hot peppers.

S E R V I C E

B A R

The affordable way to start or expand a highly profitable foodservice operation • Healthier and crispier—Hot-air fried menu items look and taste like they were deep-fat fried with 20% to 40% less fat!

• No grease, no vented hood system—Cooks with hot air, radiant heat, and an elevated perforated cooking basket!

• A complete kitchen with just a Quik n’ Crispy, freezer and sink—Or use it to supplement your existing kitchen!

R

ed River Lanes in Fargo, ND had used a Self-Contained deep fat fryer for years and it was taking over 40 minutes on a busy evening to prepare and serve orders. Two years ago they replaced it with Quik n’ Crispy and the turnaround was reduced to 10 minutes or less, and food sales went up! Josh likes being able to cook multiple orders of different products at the same time quickly! Not having to wait for one order to finish before adding the next, or several more, makes the difference!

“The food tastes better and is healthier too. It’s great not having to deal with grease with less chance of injury to staff.

All around, it’s the best option for bar businesses Josh Nelson • Manager • Red River Lanes, Fargo, ND • www.RedRiverLanes.com

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

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

PO Box 157, Spring Lake, NJ 07762 Call 732-449-4499 or Email: barmag2@gmail.com Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping

All proceeds go to an OLD Marine.

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B A R

Drink Tokens & Wooden Nickels Choose from 4 sizes, 13 token colors, and dozens of stock designs.

Visit www.DrinkTokens.com

Pull Tabs & Punch Boards

Hundreds of profit-making games in stock. Wide range of ticket counts and top prizes. $0.25 to $5 tickets. Visit www.Pull-Tabs.com

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Pull-Tabs.com • DrinkTokens.com www.kardwell.com • 1-800-233-0828

THE WRANGLER

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reight

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WINTER 2014

THE ART OF LeRoy Neiman

Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman PGA CHAMPIONSHIP (29" x 23") Unsigned poster $60.00 Personally signed poster $175.00

THE ART OF

LeRoy Neim

Exclusive Offer ONLY FROM BarteNder Mag

POLO LOUNGE (17¾" x 39½") FX MCRORY’S WHISKEY BAR SEATTLE ® Unsigned poster $50.00 (225/8" x 451/8") Personally signed poster $175.00 Unsigned poster $48.00 LIMITED Personal Signed print Courtesy of LeRoy the LeRoy NeimanNeiman Foundation Personally signed poster $175.00

t F W

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DO YOU HAVE WHAT IT TAKES? We need a hilarious or clever caption for the “Bartoon” shown here and we're hoping you have something good. BARTENDER® will send $200 for the one that we think is the best. We’re looking forward to seeing what you come up with!

2015 BARTENDER CALENDAR AND DAILY COCKTAIL RECIPE GUIDE ••••• Do you have an inventive and resourceful idea to share with BARTENDER® readers?

Send to barmag2@gmail.com ••••• Remember, always keep these coming:

Email to barmag2@gmail.com, see bartender.com or mail to: BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762

SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES

The winner will be announced in the next issue.

THE WINNING CAPTION FROM OUR LAST ISSUE “Now I see why they call this a dive bar!”

RUNNERS UP “I call it 'The Good Time Girl' cocktail” Ron Freyer, via email “Ma’am, I told you those shooters would knock your socks off!”

Sandtrapper3, via email “I told her if she drank it upside down it would cure her hiccups” Russell Burdett, Hadley, PA And to the several we received: “Bottoms up”

Thank you to the 217 others who entered. Try this issue’s contest!

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Stay up to date with everything BARTENDER-related at

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The next issue of BARTENDER® is the

WINTER 2014

OTHER TEQUILA MAKERS DON’T HAVE THE STONES.

PATRÓN IS ONE OF JUST A HANDFUL OF ARTISANAL TEQUILA MAKERS STILL USING A TAHONA STONE WHEEL TO CRUSH COOKED AGAVE, AN ANCIENT, LABOR-INTENSIVE PROCESS. THE AGAVE IS THEN FERMENTED AND DISTILLED WITH THE FIBER, GIVING NEW ROCA PATRÓN A COMPLEX, EARTHY TASTE. EXPLORE THE PROCESS AT PATRONTEQUILA.COM. TASTE HOW IT’S MADE.TM

The perfect way to enjoy Patrón is responsibly. © 2014 Handcrafted and Imported exclusively from Mexico by the Patrón Spirits Company, Las Vegas, NV, 42-45% abv.