T H E N U M B E R O N E S O U R C E & A U T H O R I T Y O N B A R T E N D I N G , O N P R E M I S E & B E YO N D !
FALL/WINTER 2023
THE QUEEN OF THE FALL
ALLI TORRES SOCIAL SHAKER:
JORDAN HUGHES AKA HIGHPROOFPREACHER
COVER ARTICLE
DEATH BEFORE 86’D FEATURED RTD
PORTLAND COCKTAIL WEEK
FEATURED BAR
COQUETTE
FEATURED WINE
THE HIDDEN SEA
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VOL. 105 NO. 3 FALL/WINTER 2023
CONTENTS
FEATURES 8 FEATURED BAR Coquette, Boston, MA
9 FEATURED PRODUCT Bull in China
8
10 @SOCIAL SHAKER Jordan Hughes
9
12 BRAND BUZZ Copalli Rum
14 RETRO COCKTAILS 16 DEATH BEFORE 86'D by Alli Torres
18 FEATURED WINE The Hidden Sea
20 PORTLAND COCKTAIL WEEK
10
25 FEATURED RTD Absolut Vodka and Ocean Spray® Vodka-Cranberry Range
12
30 THE ART OF LEROY NEIMAN
20
18
The number one source and authority on bartending, on premise & beyond.
16 FALL/WINTER 2023
BARTENDER® Magazine
1
CONTENTS
VOL. 105 NO. 3 FALL/WINTER 2023
M AG A Z I N E FOUNDER: Raymond P. Foley
DEPARTMENTS
PUBLISHER/EDITOR: Jaclyn Wilson Foley ART DIRECTOR: Jason Lowsy
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SENIOR CORRESPONDENT: Greg Cohen EXECUTIVE SECRETARIES: Anne Loffredo, Debbie Snader FOOD CONSULTANTS: Alfred Mayer, Thomas Jannarone
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22
4 CREATIVE
26 FOLEY BOOKS
COCKTAILS
27 BARTENDER.COM
6 SEASONAL
29 SERVICE BAR
COCKTAILS
For product information
21 BAR RAGS/BAR
31 SHOP
TRICKS
BARTENDER.COM
22 COOKING WITH
32 LAST CALL
COCO
Cartoon Caption Winner & Finalist
24 LIBARY Notes:
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ADVERTISING DIRECTOR: Jackie Foley bartender.com / mixologist.com e-mail: info@bartender.com FACEBOOK: bartendermag TWITTER: twitter.com/barmag PINTEREST: pinterest.com/bartendermag BLOG: bartendermagazine.wordpress.com TUMBLR: barmag.tumblr.com INSTAGRAM: bartendermagazine MARKETING ASSISTANTS: Chrissy Epp Nora Foley Olivia Lipp SOCIAL MEDIA: Catie Gibbons SPECIAL CONSULTANTS: Michael Cammarano, Jake Jacobsen, Rene Bardel, Robert Suffredini, Alli Torres, Jordan Hughes, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 260,000 readers and subscribers. EDITORIAL CONTRIBUTIONS:
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HUMOR EDITOR: Hymie Lipshitz
FALL/WINTER 2023
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 correspondence received by us. All correspondence 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: 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, P.O. Box 651, Short Hills, NJ 07078. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 651, Short Hills, NJ 07078. Copyright 2023, Foley Publishing. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.
Letter from
the Publisher
M
ore than 40 years ago, a bartender and ex-Marine named Ray Foley took a chance and decided to publish a magazine for those like him who were working hard in the hospitality industry. He aptly named it BARTENDER Magazine, and included interesting stories and profiles, and practical information and a healthy dose of jokes and fun that would appeal and be useful to his fellow bartenders and friends around the country who were behind the bar, proudly serving their customers. At the time, nothing like it existed – there was no internet or social media to connect people in the industry – just this magazine. For all those years, Ray delighted every day in the role he played bringing together people in this exciting profession. Raymond “Uncle Ray” Foley passed away peacefully in his hometown of Basking Ridge, NJ, on October 27, 2023, from complications of Parkinson’s disease. He was 80-years-old. Ray is gone, but his mark on this industry will live forever. Through his best-selling books, the thousands of cocktails he created and named (including, one of his best-known, the “Fuzzy Navel”), “The Bartenders’ Foundation” and BARTENDER “Hall of Fame,” and this magazine you hold in your hands, what an incredible and fulfilled life he lived. Honoring Ray’s legacy, we’ll of course continue to publish and grow BARTENDER Magazine and Bartender. com, with a renewed focus too on recognizing and championing the next generation of bartenders and hospitality professionals. Please join me in raising a toast to my husband and best friend, the legendary Raymond Foley.
Jackie Foley
THE NUMB
URCE & AU
THORITY O
N BARTEND
IN THIS ISSUE
ING, ON P
REMISE & B
E YO N D !
FALL/ WINT
One of our favorite people, Miami’s Alli Torres, graces our cover and contributes a guest column on Page 16… Also check out our Featured Bar this issue, Coquette in Boston (Page 8), and our newest column, “Social Shaker” featuring our friend Jordan Hughes aka HighProofPreacher (Page 10)… And of course take a look at the latest new books in our liBARy on Page 24.
FALL/WINTER 2023
ER 2023
THE QUEEN OF THE FALL
ALLI TORRES SOCIA L SHAKE
JORDAN HUGHES AKA HIGHPROOFPREACHE R COVER ARTICL
R:
E
DEATH BEFORE 86’D PORTLAND COCKTAIL WEEK
The number one source and authority on bartending, on premise & beyond.
ER ONE SO
FEATURED BAR
COQUE TTE
FEATURED WINE
THE HIDDEN SEA
FEATURED RTD
ABSOLUT VODKA ® & OCEAN SPRAYVODKA CRANBERRY RANGE
BARTENDER® Magazine
3
Creative
Cocktails
To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com
TIA ESPRESSO MARTINI 1 part Vodka 1 part Espresso 1 part Tia Maria Cold Brew Coffee Liqueur Coffee Beans
THE BLOODY LYCHEE 11/2 oz. Rosemary & Sage infused vodka* 1 oz. Lychee syrup 1/4 oz. Fresh squeezed lime juice 1/4 oz. Pomegranate juice 1 barspoon Absente Absinthe Pitted lychee garnish for the "eyeballs" Sage smoked glass —Laura Pica
➜ Jigger out into the large tin 31/2 oz. of batched cocktail, 3 drops LSK, 3/4 oz. of half lemon half lime squeezed. Remove a container of cream rocks from the freezer and hit the lid on the counter and shake, then add to the small tin. Begin chilling down the glass with nitrogen and jigger out 51/2 oz. of Perrier into a pitcher. Discard nitrogen back into canister and shake for 10 seconds then pour into the pitcher and pour straight into the glass until it reaches the rim, making sure you run out of soda before you run out of cocktail. Wait 10 seconds, insert a glass straw through the top all the way to the bottom and then pour slowly to make the head rise.
Sakurajima Komosa Satsuma Mandarin Gin Bombay Sapphire Gin Beeswax Vodka Vesper Apertif Mead Cocchi Americano Water
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G A RY H E
HONEYPENNY
J OA N N A L I N
SHINJI’S GIN FIZZ
FALL/WINTER 2023
BARTENDER.COM | MIXOLOGIST.COM
MAKE THE PERFECT ESPRESSO MARTINI WITH
100% COLD BREW COFFEE LIQUEUR. THE KEY FEATURE FOR TIA MARIA BALANCED SWEETNESS AND SMOOTHNESS. WE DESIGN EVERY BATCH TO CREATE THE BEST ESPRESSO MARTINI THANKS TO OUR PATENTED ROASTING METHOD. 100% ARABICA COFFEE BEANS ARE FROM BRAZIL. THIS PROVIDES THE DISTINCTIVE ROASTED, FULL-BODIED RICH TASTE.
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Seasonal
Cocktails
Send BARTENDER® your signature cocktail to info@bartender.com
Apple Bushel
1 bottle Underberg 1 oz. Coquerel Bourbon Cask Finished Calvados 1/2 oz. Liquid Alchemist Apple Syrup 1 dash Apple Bitters 1 dash Angostura Bitters
1 bottle Underberg 11/2 oz. Compass Box King Street "Artist Blend" Blended Scotch 1 oz. Fresh Lemon Juice 3/4 oz. Honey 3:1 Syrup 1/2 oz. Liquid Alchemist Ginger Syrup Mist Compass Box Kings Street "Glasgow Blend" Blended Scotch
➜ Combine all ingredients in a mixing glass. Stir for 10-15 seconds until you get a two-finger wash line. Strain into vessel over ice or a large format cube. Garnish: Fresh or Dehydrated Apple Chip.
BARTENDER® Magazine
1 bottle Underberg 11/2 oz. Compass Box King Street "Artist Blend" Blended Scotch 1 oz. Fresh Lemon Juice 1 oz. Pumpkin Syrup (see recipe below)
1/4 oz. Turbinado 2:1 Syrup 1 Egg 1 oz. Stout
Smoke and Spice
➜ Combine all ingredients in a mixing tin. Add ice. Shake vigorously for 7-8 seconds. Strain into vessel with fresh ice. Mist with Scotch. Garnish: Candied Ginger/Lemon Wedge.
6
Pumpkin Spice
FALL/WINTER 2023
➜ Chill vessel. Combine all ingredients in a mixing tin. Dry shake. Add ice. Shake vigorously for 10-15 seconds. Add in Stout. Fine strain into chilled vessel. Garnish: Grated Cinnamon. PUMPKIN SYRUP RECIPE:
800 grams Simple Syrup (2:1) 400 grams Canned Pumpkin Puree ➜ Combine all ingredients in a blender. Run until thoroughly combined. Store in refrigerator for up to two weeks. Yield: Approx. 1 quart NOTES: Recipe done by weight for consistency. Recipe can be scaled as long as it is a 2 parts syrup to 1 part puree conversion.
BARTENDER.COM | MIXOLOGIST.COM
Featured
BAR
RIGHT COJE Management's Director of Beverage, Raymond Tremblay, and LEFT Coquette’s own Principal Bartender Thiago Prado
COQUETTE BOSTON , MA PHOTOS BY JOSH JAMISON
N
estled in Boston's vibrant Seaport neighborhood, Coquette, another striking restaurant from Boston’s COJE Management group (Lolita, Yvonne’s, Mariel, Ruka) is a testament to Boston's ever evolving dining and drinking landscape. Crafted for aficionados and casual drinkers alike, Coquette's bar scene is a fusion of Mediterranean mystique and Bostonian flair, making it a hotbed for cocktail enthusiasts. Upon entering, guests are called to the large oval bar which sits under the only authorized recreation of the famed painting “Apotheosis of Hercules” located in the Palace of Versailles. With a zinc top bar, glowing brass accents,
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and soft golden lighting, it’s hard not to be drawn to a bar seat. The team behind this liquid symphony is COJE Management's Director of Beverage, Raymond Tremblay, and Coquette’s own Principal Bartender Thiago Prado. Tremblay, after years of making his mark in Boston took his talents to Miami’s renowned Sweet Liberty in 2016. His journey later led him to Nashville and Chicago, working with the esteemed Diageo Reserve Team’s National Education Team. In 2021, Tremblay returned to his Boston roots, taking on the role of Director of Beverage for COJE Management, and helped lead the opening of Coquette. Prado, a Boston bar veteran,
FALL/WINTER 2023
and Eastern Standard Alumni, most recently ran the rooftop bar at Six West before joining Coquette. Thiago’s mix of playful creativity and classic cocktail knowledge continues to elevate Coquette’s bar program. With a focus on quality and innovation, Tremblay and Prado’s concoctions are a delightful blend of classic techniques and audacious creativity. Here, the drinks tell tales of sun-soaked Mediterranean shores, age-old recipes, and of bold new combinations that spark intrigue with every sip. It's a dance of flavors, where spirits, fresh ingredients, and garnishes come together in a harmonious blend that is both visual and visceral. Boston's Seaport District is known for its forward-thinking establishments, and Coquette is a shining beacon among them. Offering an enchanting blend of Mediterranean allure and Bostonian sophistication, it stands as a testament to the city's ever-expanding culinary horizons. Whether it's for an intimate dinner or a memorable evening out, Coquette promises an experience that's both unique and unforgettable. Coquette is located at 450 Summer St. inside the Boston Omni Hotel at Seaport. It is open seven days a week at 5pm for dinner, and 11am Saturday and Sunday for Brunch. BARTENDER.COM | MIXOLOGIST.COM
Featured
Product ARTISANAL EXCELLENCE
BULL IN CHINA: PREMIUM BARWARE
W
hen it comes to crafting exquisite cocktails, every detail matters. At Bull in China, we understand the importance of precision and style in mixology. Our commitment to quality and craftsmanship has made us the preferred choice of professionals and cocktail connoisseurs alike. With an extensive range of premium bar tools and locally made artisan products, we are your one-stop destination for all things barware.
PRECISION IN EVERY POUR
Our cocktail shakers, jiggers, and strainers are engineered with precision to help you create the perfect drink every time. Designed by professionals, for professionals, our bar tools offer the accuracy you need to craft cocktails that amaze and delight your patrons. Whether you’re a seasoned mixologist or a budding bartender, Bull in China’s barware will elevate your craft to new heights.
UNCOMPROMISING QUALITY
Bull in China is synonymous with uncompromising quality. Our bar tools are expertly crafted to meet the exacting standards of professional bartenders. We meticulously design and manufacture each piece to ensure it not only looks stunning but also performs flawlessly, making your cocktail-making experience a delight.
While our commitment to professionalgrade bar tools is unwavering, we also take pride in showcasing the talent of local artisans. Our artisanal products, such as hand-blown glassware and beautifully designed muddlers, are made with passion and attention to detail. These unique pieces add a touch of artistry to your bar, making it a true reflection of your personal style. ENDLESS POSSIBILITIES
At Bull in China, we believe in innovation and versatility. That’s why our barware collection offers a wide array of choices, from classic designs to modern interpretations. Whether you’re looking for timeless elegance or contemporary flair, we have the perfect tools and accessories to complement your vision. EXCEPTIONAL SERVICE
We’re not just about selling barware; we’re here to support your journey in mixology. Our knowledgeable and friendly customer service team is ready to assist you in selecting the ideal tools and artisan products that suit your needs. We take pride in ensuring your satisfaction, every step of the way. DON’T TAKE OUR WORD FOR IT, SEE FOR YOURSELF!
Visit our website to explore our extensive collection and discover the perfect elements to complete your bar.
For further information, visit www.bullinchinapdx.com
The number one source and authority on bartending, on premise & beyond.
FALL/WINTER 2023
BARTENDER® Magazine
9
feature
@SocialShaker
S
o you’re a bartender, kinda?” is often the response I get after I try and explain what I do. Despite having a lot of spirits and cocktail knowledge, as well as possessing the practical cocktail-making skills, I do not tend a bar. Other than bartending some private events, I have never officially worked as one either. I’ve always deeply appreciated the craft, and had a general interest in bartending, but after some interviews and a few initial job pursuits, I decided it wasn’t for me. I liked making drinks, but wasn’t made from the right stuff to be a proper bartender. There were the late nights, the difficult customers, the ridiculously high need to be able to multi-task, all while making sure each of your patrons has an excellent experience. A good bartender is incredibly skilled, and I very much admire those who are able to do it well… but I’m afraid I’m not one of them. However, “my other passion,” in addition to cocktail-ing, was photography. I was decent at it, but not amazing. However, once I turned my lens onto cocktails, as well as bars, bartenders and the hospitality industry as a whole, something switched. It’s like I found my place, or a place where I could use my creative abilities within an industry and community that I deeply admired and appreciated. My drive to learn about cocktails, spirits and the people and cultures behind them, melded with my interest in photography, and my knowledge and skill in both fields grew
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FALL/WINTER 2023
together. I started working with local bars and restaurants to produce marketing material and social media content. Local distilleries hit me up to create cocktail recipes using their spirits and to produce creative assets to promote them to their customers. I also started my Instagram @highproofpreacher to help showcase my work and get my name out there. While social media wasn’t everything for me, it certainly helped me grow and reach a broader audience and allowed me to be in conversations with bigger brands and agencies. It’s also taken me to some very cool places, like the Hendrick’s Gin Palace in Scotland, the Copalli Rum Distillery in Belize, the Hacienda Patron in Mexico and the region of Cognac in France. Overall, not a bad gig! Years later, I generally introduce myself as a “commercial photographer and videographer,” and then I specify that I only work with beverage-related clients. However, my @highproofpreacher platform on Instagram and TikTok has shifted from being a portfolio of my work, to more of a way to connect with at-home cocktail enthusiasts and bartenders alike. I share a lot of cocktail tutorials, as well as videos about various techniques and practical tips, as well as just funny, entertaining content focused around bars and cocktails. However, I started to notice that a lot of the questions I was getting from people were about my lighting – how I set up a video or a photo shoot, how I captured bartenders in action, or how I made a drink look a certain way. While there BARTENDER.COM | MIXOLOGIST.COM
J R D N C R E AT I V E
Jordan Hughes
feature
“As a thank you to the industry that has been so good to me, I am currently giving my Cocktail Camera 101 e-course away for free to working bartenders and barbacks.”
is certainly a lot of people who follow me for the cocktails, many more of them were interested in my creative process. They wanted to learn my approach to creating photos and videos. So in January of 2022 I launched Cocktail Camera– an online learning platform specifically for teaching cocktail and beverage photography. There aren’t many resources online specific to this particular niche. There is a TON of e-courses, YouTube videos, blogs, etc. about food photography which is pretty close—but I was always frustrated that it didn’t 100% apply. Capturing a cocktail or a liquor bottle (something that is often see-through, or reflective) is a difficult subject matter. It requires specific education. Cocktail Camera currently offers two primary e-courses: Cocktail Camera 101 and a Pro version. The 101 course is geared for anyone and everyone who wants to take better photos of their drinks and beverage-related products. If you have a smartphone, you can take this course and get a lot out of it. The Pro version is geared for aspiring photographers who want to pursue photography as a potential career direction, or for photographers to add beverage photography to their tool kit. This one is very much my “master class” that walks people through my own process and how I work. I’m currently developing a variety of new offerings, including a “vertical video” course geared towards how to utilize social media video. So there’s lot of exciting resources in the works! As a thank you to the industry that has been so good to me, I am currently giving my Cocktail Camera 101 e-course away for free to working bartenders and barbacks. My goal is to welcome at least 2,000 bartenders into the program for free, by summer 2024. Potential applicants can apply for the scholarship via cocktailcamera.com/apply. We at BARTENDER have known Jordan for a number of years and have always appreciated his love for the craft and the kindness he has possessed every time we are with him! He may not work at a bar but hospitality runs through his veins and we look forward to seeing what he does next! The number one source and authority on bartending, on premise & beyond.
COCKTAILS SCOTCH & WINE TODDY
11⁄2 oz. Scotch whiskey 1 oz. Fresh lemon juice 3⁄4 oz. Red Wine Syrup 1 tsp. Allspice dram 3 oz. Hot water Garnish: Orange peel and whole cloves
TEQUILA NEGRONI BIANCO
11⁄2 oz. Tequila reposado 3⁄4 oz. Bianco vermouth 3⁄4 oz. Bittersweet gentian liqueur 3 dashes Shishito bitters Garnish: Lemon twist
CLASSIC WHISKEY SOUR
2 oz. Bourbon 3⁄4 oz. Fresh lemon juice 3⁄4 oz. Simple Syrup Egg white Garnish: Maraschino cherry
Jordan Hughes is a multidisciplinary creative in the food & beverage industry. He works as a photographer, videographer, recipe developer and digital media consultant for respected brands, bars and restaurant groups. In 2017, he started the Instagram and blog titled HighProof Preacher!
FALL/WINTER 2023
BARTENDER® Magazine
11
Brand
Buzz
COPALLI RUM On a Mission to Preserve the Rainforest
I
n recent years, many spirits brands and companies have stepped up their efforts to focus on sustainability and limit the environmental impact of their production. One of the best examples of this is Copalli Rum, an ultra-premium rum distilled and bottled in the picturesque rainforest of Southern Belize. When Copalli’s founder first arrived in the region, he found the rainforest was damaged from illegal logging and deforestation, and the watershed was impacted by the use of destructive gillnets. After consulting with local conservationists, he realized that in order to enact measurable change, local residents had to be given alternatives; they had to be able to feed their families. The decision to build a
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BARTENDER.COM | MIXOLOGIST.COM
distillery was made because it was an operation that could be built to have as low an impact as possible from day one, while creating well-paying jobs for the local community. Heirloom sugar cane varieties which had grown in the region for centuries replaced groves of defunct citrus trees, creating Belize’s first and largest organic sugar cane plantation, while ensuring that not a single tree in the rainforest would be cut down. That’s how the Copal Tree Distillery and Copalli Rum was born, fueled by this mission to not only produce a high-quality, ultra-premium spirit, but also with a steadfast commitment to preserve and protect the environment and support the local community. Copalli Rum is a pure and all-natural spirit crafted from only three ingredients: juice from organic black and red heirloom sugar cane (not molasses) sustainably grown at the distillery’s own farms; purified rainwater, courtesy of the semi-tropic climate in the area; and non-GMO yeast. No additives, preservatives, or sugars are ever used in Copalli’s production. Also, the Copal Tree Distillery is designed to have as small a carbon footprint as possible. Unlike most commercial operations, Copal Tree Farm does not burn the cane fields prior to harvest. The cane is harvested and juiced within two hours. The leftover stalks are dried and used to fuel the distillery boiler, which heats the stills and runs the cooling system. More than 2 million pounds of biomass are annually used to fuel the boiler. The remaining ash is used to fertilize the cane fields. Any wastewater from the distillery goes through a filtration system and into retention ponds to be used for agricultural purposes. The three rums in the Copalli portfolio – Copalli White Rum, Copalli Barrel Rested Rum, and Copalli Cacao – are clean, fresh, delicious spirits that can be enjoyed neat, on the rocks, or in any number of innovative cocktails.
COPALLI CACAO RUM
COPALLI WHITE RUM
COPALLI BARREL RESTED RUM
80 Proof (40% ABV)
84 Proof (42% ABV)
88 Proof (44% ABV)
NOSE: Distinctive cacao
NOSE: Vanilla,
NOSE: Vanilla, Oak,
TASTE: Like Belizean
Coffee Bean, Grass
Leather
chocolate, the taste is of berries and a rich, balanced cocoa flavor. It has a long and creamy finish.
TASTE: Fruits, Strawberry, Lime, Citrus Zest
TASTE: SpiceCinnamon and Nutmeg, Blackberries, Tobacco
“Heirloom sugar cane varieties which had grown in the region for centuries replaced groves of defunct citrus trees, creating Belize’s first and largest organic sugar cane plantation, while ensuring that not a single tree in the rainforest would be cut down.”
The number one source and authority on bartending, on premise & beyond.
FALL/WINTER 2023
BARTENDER® Magazine
13
Retro retro
Cocktails BY NATIONAL EDUCATOR, RACHEL KLING ILLUSTRATIONS BY COURTNEY KUEBLER
Y
ou sit down at a bar and the bartender leans in with a smile, offering a beverage menu in their outstretched hand. Your eyes scan over the cocktails highlighted at the establishment: Tanqueray Negroni. George Dickel Old Fashioned. Ketel One Espresso Martini. Be it a variation or the classic recipe, these cocktails can be found gracing the menus of top bar programs globally. While the Espresso Martini might have the stage as the current cocktail darling, all the aforementioned tipples can be found on not just today’s menus but spanning the last 100+ years of cocktail creation. The earliest iterations of the Old Fashioned hail from the early 1800s, the Negroni just celebrated its centennial anniversary in 2019. The Espresso Martini and Cosmopolitan are more recently celebrated achievements, but both are still hovering around middle age as concoctions first seen in the 1980s. Why the emphasis on these deities within the cocktail Parthenon today? It is certainly not a lack of creativity from today’s beverage professionals that keeps these stalwarts at top billing on global menus. Just as there are identified “Mother Sauces” in the culinary world from which most other sauces find their lineage, there are families of cocktails that continue to inform and guide what we enjoy in our glasses. Sours, martinis/Manhattans, highballs and Old Fashioneds are the Bechamels, tomato
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sauces and Hollandaises, etc of the beverage world and from their broad outlines, a wellspring of limitless cocktails emanate. While these cocktails have existed for decades - many find their inception closer to the Civil War than current time - there is a particular emphasis on a revival of these retro cocktails as of late, so much so that prestigious bartending competitions such as the 2024 Diageo World Class application requests a variation on a classic as part of their submission for entry. It is human inclination to turn to the familiar in periods of instability and….well, instability has been the new normal. Just as the re-popularization of comfort foods on restaurant menus and revivals of former hit TV shows and movies received pointed fanfare in the wake of the last several years, the embrace of nostalgia permeates our cocktail programs and beyond. Cocktail trends reflect not just what we prefer in our glass but are microcosms of what is happening in the world around us at a given time. For cocktails to persevere over such lengths, it not only speaks to their innately delicious, balanced qualities, but stand as a nostalgic reflection into Another Time. Continuing to enjoy these classic beverages at present responsibly, particularly with legacy spirit brands as old as the aforementioned classic cocktails such as Tanqueray, Dickel and Ketel One, creates a stitch in time that ties the past to the current drinking trends of today – and indelibly, the future. BARTENDER.COM | MIXOLOGIST.COM
@licor43usa | buylicor43.com
h b t e a f e o D 6’d re 8 H
PHOTO BY JACI PENA , THE J PROJECTS
appy Halloween! (This isn’t a seasonal greeting, by the way…just in case you don’t know who I am) As we slide into this festive pile of leaves AKA the unending nightmare that is OND- It’s time to focus on what ignites the flames in what we do, and why we’re still doing it…all my Millennial++ bartenders, amirite? Let’s shout out the trends we’re seeing around the map, and adapt them for our day to day lives. From new recruits to aficionados, or those at home who just want to try something new…Let’s dive into my Death before 86’d List! Now…don’t get me started on cinnamon, because I can’t scream about its benefits or use it more than I already do. In my fall cocktails. In my coffee. In every candle that’s burning around my apartment. Besides the fact it exudes that quintessential fall essence - it’s also - surprise! - good for heart health. We can surely forget about that awful cinnamon challenge the kids were doing...but have a hearty helping this season for a feel good boost. If you want to add a sustainable practice in the mix,
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try to make your own teas/tea syrups from partially discarded prep too. Pineapple skins, lemon rinds, any remaindered baking spice barks - simmer these together for anti inflammatory support, and super tasty modifiers for wintery bevs. Next up, flavored tonics. We’re all drinking a little less and focusing on mind/ body a bit more these days - it’s a marathon in this industry. Whenever I feel I need a little pick-me-up, but don’t want to veer into high caffeine or alcohol - an Aromatic or a Cherry Blossom tonic goes the distance. Quickly following this are the Martini Rossi non-alcoholic SKUs…are you kidding me? I’m spiraling upwards over these. A splash of sparkling water, an orange slice and Vibrante? Loving the inclusivity we’re putting forward and hats off to the Italians for maintaining their love of Aperitivo hour, in a bit more mindful approach. Try playing glassware roulette with these as well break out your fancy cups you only save for special occasions and put them to use to treat yourself mid afternoon. You won’t regret it. BARTENDER.COM | MIXOLOGIST.COM
feature
Hagave
“ has recently been put on my radar, and I ’m not sure how I've lived so long without it. A nonalcoholic, ready to rock spiced nectar? YUP!” Lately I’ve been working on more large formats for season, that are made first booze-free so all can enjoy, but easy to add a spirit and punch it up. Hagave has recently been put on my radar, and I ’m not sure how I've lived so long without it. A non-alcoholic, ready to rock spiced nectar? YUP! It’s low calorie, consistent, and above all…my favorite part…convenient. Stay tuned for recipes both behind the bar and in the kitchen with this hot new favorite. The “Free Yourself ” martini - next up from superstar Rikki Nobre, GM and Partner at Ciao Ciao Disco, understands women like me who need it all. Salty, but not olive, spicy but not pepper. Her blend of cornichon brine and Calabrian chili creates an umami flavor atop that four ounces of frigid cold vodka I crave. The number one source and authority on bartending, on premise & beyond.
Since we’re now fantasizing about condensation on coupes… let’s talk about some up and coming gins on the market. Amalfi Gin - yowzas! Discovered this little number on a recent trip to Ravello - the coastal lemons are insane and the botanical build is peppery and clean. Absolutely fantastic as an ice cold martini or letting those notes pop in a spritz (maybe a little rosemary French 75 for the holidays? I think so!) Hats off to Mattia Savo, owner and distiller, for sitting with me personally and adding this to my international radar. Perhaps a little closer to home for some, we have eyes and ears on a new gin coming to market this season. Straight outta the PNW, KAYAK Gin - with hand foraged Douglas tips and Nootka rose - gorgeously unique flavor. It’s also from the first tribally owned distillery, on tribal land; Talking Cedar. Head Distiller, Brian Downing, is especially excited to launch this new spirit with a few more following close behind. Stay tuned for the recap once this hot item is fired off into the scene. As we shift gears into the holiday party season, what better crowd pleaser than the Jello Shot craze? Shout out to Bar Lab for embracing this and rekindling our romance in childhood wonderment. The resurgence of jello and juice pack nostalgia is giving 80’s babies like me something to be excited about…again. Sometimes we spin our wheels coming up with over-the-top concoctions, we forget the classics are classics for a reason. Songs, drinks, fashion patterns…this also applies to how we’re spending our time. Don’t get me wrong, I love a fancy dinner with the best of them…(ahem…parked in front of Barna Jeremias at LPM) but my best days/nights lately are enjoying the slow down. Much love to Brand Ambassadors who are creating these experiences for us. My favorite “happy hour” was recently crafting ceramics in a backyard with Nina Singer, Miami’s Patron Ambassador. Phones down, pottery wheels spinning, everyone just soaking in the silence, being present, and creating something unique. More of this, please and thank you. Let’s wrap this up and finish with a nice dessert eh? I’ve loved this for years and am happy to see it come back around more prominently…affogato. Ughhhh mamma mia! Whipping together a mini cocktail and pouring it over a nice gelato? C’mon. We recently toyed with Quintaliza Tequila at Imperial Moto last month to reveal a dark chocolate blend with this reposado, Montenegro, and walnut bitters. Run, don't walk for this recipe. Thanks for flipping pages to see what’s on our Death before 86’d list this month! Clocking out to find the next issue’s highlights. Forever your rye or die, XOXO Alli FALL/WINTER 2023
BARTENDER® Magazine
17
Featured
Wine
THE HIDDEN SEA SOUTH AUSTRALIA
T
he Hidden Sea is an Australian wine brand that's making waves in the alcoholic beverage industry with delicious wine and an impactful ethos. For every bottle sold, 10 plastic bottles are removed and recycled from the ocean in an effort to fight ocean plastic pollution. With a goal to remove 1 billion plastic bottles from the sea by the year 2030, this wine is empowering consumers to positively impact the environment through every purchase. Co-founders Richard Vandenberg and Justin Moran began with a dream to create a purpose-led brand that would facilitate positive change. With vineyards planted along the southern coast of Australia on land that was once covered by the ocean, the company's connection to the sea and its desire to protect its oceanic heritage were innate. The Hidden Sea was born with the hope of addressing the current ocean waste crisis and to combat the 124 million pounds of plastic that enter the ocean every year. Though plastic pollution may be occurring at an alarming rate, this wine brand has
18 BARTENDER® Magazine
a tenacious vision to spread awareness and physically facilitate change through their partnership with ReSea Project, an accredited plastic removal organization. The Hidden Sea currently offers a selection of four wines in the US: sauvignon blanc, chardonnay, rosé and a red blend. Their sauvignon blanc contains notes of gooseberry and passionfruit with aromas of freshly cut green apple, fig and lemon peel. The chardonnay offers white nectarine and lemon peel on the palate, complemented by toasty oak and buttery malolactic fermentation character. A refreshingly crisp rosé with a juicy mid-palate has a zesty finish with a berry and tropical fruit aroma. Finally, their red blend made of 82% shiraz, 17% cabernet sauvignon and 1% malbec boasts flavors of cherry, juicy mulberry and plum with generous notes of fruit and spice on the palate. All are vegan-friendly, carbon neutral and have won multiple awards including the 2021, 2022 and 2023 People's Choice Awards and most recently the 2023 Global Drinks Intel Sustainable Wine Product Award.
FALL/WINTER 2023
Over 24 million plastic bottles have already been removed and recycled from the ocean as a result of The Hidden Sea's determination to create positive change. With every sip, consumers participate in impacting the planet and support environmental health. This is a wine brand on a mission to leave the world better than they've found it, and that's a cause you can raise a glass to. —Adelle Rose, Marketing and Sales Assistant BARTENDER.COM | MIXOLOGIST.COM
PORTLAND COCKTAIL WEEK VARSITY TEAM
P
ortland Cocktail Week returned for its fourteenth year this October, and welcomed over 1500 bartenders to its annual educational and community building event. Each year, Portland Cocktail Week offers dozens of completely free educational sessions for working bartenders alongside thoughtful and community-centered events hosted by the world’s most iconic spirits brands. The scale of this event requires the involvement of so many people, but none are more vital to the success of the event than the Portland Cocktail Week Varsity Team. The PDXCW Varsity Team formed in 2013 as a way for bartenders to get a behind the scenes look at managing large scale events. All team members were assigned specific pieces of the event based on their interests, and they worked alongside Lush Life staff to learn how to build out everything from Student Schedules to bus routes to licensing and compliance in Oregon. The program was so successful in 2013 that it continues in an even more robust form now ten years later. This year, the Varsity Team was led by Varsity Captain, Joe Witkowski, a renowned bartender at Bakery Bar in New Orleans. He led a team of 26 bartenders from around the US who all brought their own expertise, talent, and leadership to the team. “The Varsity program is how Portland Cocktail Week happens. We are the team ensuring there are drinks to be had, smiling faces at Registration, people to assist the attendees in getting to their programming, and keeping those shuttle buses running. We are the glue holding such an amazing week together,” says Joe Witkowski, PDXCW 2023 Varsity Captain. The program in 2023 had the support of Brown-Forman’s Emerging Brands (Slane Irish Whiskey, Fords Gin, Diplomático
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FALL/WINTER 2023
Rum) who provided mentorship, custom gear for the Varsity Team, a fully stocked break room, and so much more. With their support, the Varsity Team was able to truly thrive in a relaxed and congenial atmosphere that fostered the most positive work environment. Jessica Lorraine of Brown Forman’s Emerging Brands said, “The collection of talented and motivated bartenders from across the country that make up Varsity are always a star-studded cast of the present and future tastemakers of our industry. Investing in their experience is truly an investment in the future of the bar community and their relationship with our brands. The Varsity experience helps train future generations of industry leaders on the minutiae of large scale event production, how to build and utilize relationships with brand partners, and more. Fords Gin is a brand that was genuinely built through partnership and support from the bar community. We want to extend that experience to the rest of the Emerging Brands at Brown-Forman, so sponsoring the Varsity team this year was a no-brainer.” The Varsity Team will be returning to Portland Cocktail Week in 2024, and applications will be open to bartenders in the US and Canada in the Spring. We asked Joe Witkowski who should apply for Varsity in 2024, and he said, “someone who loves to work with a team to provide exceptional service, someone who has a drive to give back to our industry and wants to share what makes them so amazing. You should know how to have fun while getting the work done too.” If you are interested in applying, you can sign up for Lush Life’s newsletters at lushlifeproductions. com/newsletter. All application information for both Portland Cocktail Week and the Varsity Team will be shared there as it is released. BARTENDER.COM | MIXOLOGIST.COM
J O S H U A B R AST E D F O R P O R T L A N D C O C K TA I L W E E K
MEET THE
Minh Nguyen, Jeff Terry, Matt Gumm, Michael George, Robi Khalfani, Chrissy Sheffey, Joe Witkowski, Mireya Aguilar, Jomar Santos, Everett Clark, Bradley Moore, Laura Unterberg, Caitlin Hooker, Linda Douglas, Natalie Lichtman, Mariah Tatham, Taryn Breen, Qwesha Byrd, Lexy Rae, Michael Montez, Erika Flowers, Cristian Torres, Jasmin Goldstein, Jade Griffith, Anna Lazaridis, and Kelly C. Casey-White
THE SOLUTION h a gradual point with Fold thesnapkin througinto finger Put your two about bottle to the initial folds. Make themiddle push½“ the hole and 3-4. folds that half the side to prior folds. across the bar Slide the folded corner into the bottle so that the ½“ gap is well inside the bottle. Jostle ed the the bottle and get the cork to rest on just mov ! * You’ve e napkin the flat point of the napkin (the ½“ rough th bottle th middle referred to prior). Pull the cork slowly up through the neck and out of the bottle (tight squeeze!).
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Coconut Wild Rice Soup 1 (14-oz) can Coco Lopez® Real Cream of Coconut 6 cups Vegetable or chicken stock 1 cup Uncooked Wild Rice 8 oz. Baby Mushrooms (sliced) 4 cloves Garlic (minced) 2 medium Carrots (diced) 2 Celery (diced) 1 large Sweet Potato (peeled & diced) 1 small White Onion (peeled & diced) 1 Bay Leaf 1½ tbls Old Bay Seasoning 2 large handfuls Kale (chopped, stems removed) Sea Salt & Freshly-Cracked Black Pepper
1 2
Cook the base of the soup. Simmer the veggies & rice in the broth until the rice is completely tender.
Add in Coco Lopez® coconut milk & kale. Once the rice is ready, stir in coconut milk & kale until combined. Taste & season with salt & pepper, serve.
Coconut Milk Cookies ½ cup Coco Lopez® coconut milk or coconut cream 1½ cups All-purpose flour 1 tsp Baking powder ¼ tsp Salt ¾ cup Brown sugar ½ cup Unsalted butter 2 Egg yolks 1 tsp Vanilla extract ¾ cup Chocolate chips ¼ cup Unsweetened shredded coconut shredded TOPPING
½ cup Unsweetened shredded coconut ¼ cup Chocolate chips
1 2 3
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, salt, & brown sugar. Cut in butter with fork, until dough is crumbly. Mix in the yolks, vanilla, & Coco Lopez coconut milk or cream. Fold in chocolate chips & coconut until evenly distributed.
4
Using a 2 tsp. cookie scoop, place balls of dough on prepared cookie sheet 1”-2” apart. Top each dough ball with pinch of shredded coconut & mini chocolate chips.
5
Bake for 12-14 minutes until golden brown. Cool 5 minutes on baking sheet before moving to wire rack to cool.
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BARTENDER.COM | MIXOLOGIST.COM
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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
Libary
Twist–Your Guide to Creating Inspired Craft Cocktails Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Italia By Paul Feinstein Available at Amazon.com $22.99 hardcover ➨ Italy is the cocktail world's ingredient engine. You don't have vermouth without Italy and without vermouth you don't have martinis, Manhattans, Negronis, Hanky Pankys, Boulevardiers, and dozens of other drinks. This compilation of drink recipes and vivid photography not only highlights the vast range of Italian cocktails but is also a treasure trove of Italian cocktail history from the best watering holes around the world. From ritzy rooftop bars with views of the Colosseum to the cliffs of Positano, you'll discover classic and signature cocktail recipes sure to satisfy all tastes. Included are more than 100 detailed recipes and interviews with Italy's best bartenders and liqueur producers. Also find tips and techniques for setting up the perfect bar, what drinkware to use and much more! This book is the ideal gift for the mixologist, cocktail aficionado, food & drink connoisseur, hard-to-buy-for person, or Italophile on your gift list.
24 BARTENDER® Magazine
Liquid Dessert Cocktail Confections from Around the World By Bryan Paiement Available at Amazon.com $24 hardcover ➨ You're probably tired of asking the same old question, "What should we make for dessert?" The answer is simple cocktails! In Liquid Dessert, professional bartender and mixologist Bryan Paiement invites you to join him on a trip around the world to discover cocktails inspired by the best desserts on the planet. Liquid Dessert is not your average cocktail or dessert book but a unique combination of the two. Traditional desserts, though delicious, can be heavy and overwhelming after a big meal. Or you may be wavering on whether or not to have another beverage or dessert–now it doesn't have to be one or the other! From cocktail inspired favorites like Bananas Foster or Cannoli, whether you're a fan of rich, decadent chocolate or you have more of a citrusy tart palate, the simple-tofollow recipes in Liquid Dessert have you covered, no matter your craving.
FALL/WINTER 2023
By Jordan Hughes Available at Amazon.com $23.99 paperback ➨ Enjoying delicious cocktails at home has never been easier thanks to this incredible all-in-one resource for home bartenders. Jordan Hughes lays out the essential tools, spirits, recipes and know-how you need to not only make your favorite drinks, but build up your mixology skills so you can feel confident behind the bar. Start by learning the foundations with Jordan’s tested and perfected recipes for classic cocktails. From there, get creative with your mixology with Jordan’s unique recipes that riff on these time-honored builds. Turn a margarita into a Carrot Mezcal Margarita, a whiskey sour into a Blackberry Bourbon Sour, an Aperol Spritz into a Watermelon Campari Spritz and more. With Jordan’s helpful guidance and innovative recipes paving the way, you’ll begin to understand how ingredients fit together and complement one another, so you can build your intuition as a home bartender. Perfect for dinner parties, date nights or a special after work treat, these refreshing and boozy beverages will satisfy any craving, no matter your spirit of choice. BARTENDER.COM | MIXOLOGIST.COM
Featured
RTD
ABSOLUT VODKA AND OCEAN SPRAY® VODKACRANBERRY RANGE
A
bsolut®, a brand Born To Mix, introduces the Absolut Vodka and Ocean Spray® VodkaCranberry Range — a new Ready-toDrink line with real cranberry juice from Ocean Spray®. Inspired by the classic combination of the #1 Premium Imported Vodka1 and the #1 Cranberry Juice Brand2, The Vodka-Cranberry, this iconic collaboration will deliver one of America's favorite serves in a convenient format. This new range combines the highest quality premium vodka from Absolut with real cranberry juice from Ocean Spray®, crisp sparkling water and other natural flavors of four combinations: Absolut Vodka and Cranberry, Cran-Pineapple, Cran-Raspberry and Cran-Grape. The range will include a variety 8-Pack of the four flavors, two 4- Packs and Single Cans. The Absolut and Ocean Spray® Vodka-Cranberry RTD Range will be available nationally in February 2024 with limited distribution starting to roll out late 2023.
24
1
Source (by volume in the US): Nielsen AOC + Liq Plus
L52W through 04/08/2023. 2
The number one source and authority on bartending, on premise & beyond.
Source: IRI MULO+C L52W through 04/08/2023.
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BEST IRISH DRINKS: $14.95
The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts. Ray Foley is the ultimate authority on bartending. He is the founder of BARTENDER® magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.
GIRLS’ NIGHT: $10.95
Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind. Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations. Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best women's drinks served in professional bars.
Take a walk on the wild side with X-Rated Drinkssure to heat up any party, date or night at home. With more than 250 recipes for the adventurous, young and young-at-heart, you’ll have a blast with these sultry concoctions. Featuring recipes from America's best bartenders, the readers of BARTENDER® magazine and www.bartender.com, this book contains the best X-rated drinks served anywhere. Drinks you can’t resist!
The best bar jokes you can’ve never remembered! From the publisher of BARTENDER® magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party. Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as: “You’re not drunk if you can lie on the floor without holding on.” “I saw a sign that said “Drink Canada Dry,” so I’ve started.” “Alcohol is a misunderstood vitamin.”
LEARNING MADE EASY
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6th Edition
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Create classic and trending cocktails at the bar or at home Learn how to shake and stir like a pro Category / Category XX.XX US • XX.XX CAN
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The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources Ray Foley, founder of BARTENDER® magazine, presents 1,000 cocktails, food recipes, fascinating facts, and resources about the spirit that inspired such marvelous inventions as the Margarita, the Tequila Sunrise, and Grilled Tequila Lime Chicken.
More than 250 Tasty Low-Cal Cocktail Options. There’s nothing better than letting loose with friends and a few drinks, but whether you’re planning on kicking back after a hectic day or glamming it up for a night out, the last thing you want to do is obsess about calories.
BOOKS YOU NEED TO READ
6th Edition This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 6th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.
Bartenders don't rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you'll ever need.
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Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now, you can get your martinis straight from the top—from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you’ll ever need.
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2024 BARTENDER® CALENDAR DAILY COCKTAIL CALENDAR & RECIPE GUIDE FEATURING: Skrewball Peanut Butter Whiskey Vermouth Giardino Jameson Irish Whiskey Cointreau Altos Tequila Coco Lopez® Tito's Handmade Vodka Ole Smoky Mozart Chocolate Liqueur Licor 43 Wild Turkey Goslings Rum
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and the several we received: ➼ I followed Mary in here. ➼ Here's looking at ewe. ➼ I just love this Boston Baaaa. ➼ Don't get sheep on me now.
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