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35 YEARS SERVING THE ON-PREMISE!
VOL 96, NO. 2, SUMMER 2014
THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE
8 Feature Bartender
Terry Roberson, West Palm Beach, Florida
14 BARTENDER “Hall of Fame”
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19 Bar Tricks by Sideshow Pete 21 Feature Bar
Edmund's Oast, Charleston, South Carolina
31 The Art of LeRoy Neiman
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VOL 96, NO. 2, SUMMER 2014
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Wine Enthusiast RATINGS
SCORE OUT OF 100 POINTS
MATSON MARTIN RAVI INDIANAPOLIS, IN
1 oz. Gluten Free Vodka (Tito’s) 3 oz. Sierra Mist splash Cranberry Juice In a rocks glass, add ice and vodka. Fill with Sierra Mist. Add hint of cranberry juice. Two stir straws. Garnish with a lemon.
6 fresh mint leaves 1 tsp. sugar (or to taste) ½ lime cut into small pieces 5 oz. Saki 1 oz. club soda 1 sprig mint Ice In cocktail shaker, crush lime, mint leaves, and sugar. Then add ice, saki, soda, and sprig. If making for a crowd, put lime, mint, sugar, and saki into blender, strain, add ice, club soda, and sprig. CATIE GIBBONS BALTIMORE, MD
40 ml Chivas Regal 12y 20 ml Cointreau 20 ml Maple Syrup 10 ml Drambuie 20 ml Lemon Juice (1/2 lemon) 15-20 Black Peppercorns Fresh Celery Stem (garnish) Add Chivas Regal 12 and peppercorns. Crush black peppercorns in Chivas until it releases its flavor. Pour other ingredients and ice cubes at the end and shake well. Double strain everything into previously chilled martini glass. Garnish with pieces of fresh celery stem and serve! IVAN MANDARI CROATIA
3 oz. Russian Standard Vodka 1½ oz. Cointreau 1 lime 6 oz. cranberry juice 1½ oz. Jameson Crested Ten Whisky Ice Combine vodka and Cointreau into a shaker with three segmented lime pieces squeezed and dropped in. Add cranberry juice and Jameson. Add ice and shake well. Serve in chilled cocktail glass and garnish with orange peel. Serves two. RONAN MCEVOY IRELAND
½ shot RumChata ½ shot Frangelico ½ shot Smirnoff Iced Cake Vodka Coat the rim of a Martini glass with chocolate syrup and dip in crushed graham crackers.
¾ oz. Malibu Rum ½ oz. Blue Curacao ½ oz. Midori Melon ½ oz. Pineapple Juice ½ oz. Orange Juice Add all ingredients into a shaker with ice. Shake and strain into a 3 oz. shot glass. Add 1-2 dashes of Grenadine for color and flare. DANE DELEON SOBER BARTENDER FAIRFIELD, CA
2 oz. Bird Dog Bourbon ¾ oz. Cherry Juice 4 Maraschino Cherries Lime Add 1 lime wedge and 4 cherries to a shaker. Muddle. Add in remaining ingredients. Shake vigorously. BIRDDOGWHISKEY.COM
2 parts Dewar’s White Label Scotch ¾ parts Simple Syrup 2 wedges lemon 4 sprigs Mint Seltzer Water Muddle the lemon, fresh mint leaves and sugar in the bottom of a mixing glass. Add Dewar's White Label, shake and strain into a collins glass filled with crushed ice. Top with seltzer and garnish with fresh mint leaves. DEWARS.COM
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*NO PURCHASE NECESSARY TO ENTER OR WIN. THE USE OF SLIM LIZZY’S BRAD PRODUCTS ARE NOT REQUIRED. ALCOHOL OR NON-ALCOHOL VERSION RECIPES ARE BOTH ELIGIBLE. Ends 8/30/15, subject to five (5) “Entry Periods” and full Official Rules available at lizology.slimlizzys.com/ rules. Open to legal residents of the 50 US, DC and PR, at least 21 years of age at time of entry. MD retailers are not eligible to participate. Void where prohibited. This Contest is in no way sponsored, endorsed, or administered by Facebook®, Twitter®, or Instagram®. You understand that you are providing your information to Social Blends, LLC (“Sponsor”) and not to Facebook®, Twitter® or Instagram®. Facebook® is a registered trademark of Facebook, Inc., Twitter® is a registered trademark of Twitter, Inc. and Instagram® is a registered trademark of Instagram, LLC.
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GINGER APPLE MARTINI 1 oz. Sobieski Vodka 1 oz. King’s Ginger 1 oz. Green Apple Puree ½ oz. Vanilla Simple Syrup Fresh Lime Garnish with green apple slice.
MIKE P. AVENUE LONG BRANCH, NJ
BEACH BOMB ½ oz. Tito’s Vodka ½ oz. Peach Schnapps Splash Orange Juice Splash Cranberry Juice 1½ oz. Red Bull
Pour liquors and juice into shaker. Shake well and strain into 4 oz. rocks glass.
MIKEY BARRINGTON BIG TEXAS DANCE HALL & SALOON SPRING, TX
HOPPY ENDING 1½ oz. Kappa Piscp ½ oz. St. Germaine Elderflower ¾ oz. lemon juice ¾ oz. Cigar City Jai Alai IPA Simple syrup 3 dash Angostura bitters DATZ TAMPA, FL 6
SCOOBY 2 oz. Coconut Rum 1½ oz. Midori 4 oz. Pineapple Juice 1 oz. Coco Lopez® Real Cream of Coconut Crushed Ice JUAN CARLOS PANCHOS SINALOA, MEXICO
SHADOW Grey Goose Lychee Lemon White Grape TENDER AT SANCTUARY HOTEL NEW YORK, NY
BEET Z BOYS MOJITO Bacardi Light Rum Splash Cold Pressed Red Beet Juice Cold Pressed Organic Mint Drop of Agave Nectar QUINN STATE STREET GRILL CLARKS SUMMIT, PA
BIG BLUELINER Blueberry vodka Orange liqueur House lemon sour Blueberries CROSSBAR ANCHORAGE, AK
SUMMER SOLSTICE Bacardi Light rum Solerno Blood Orange liqueur Lemon sour Plum puree Pineapple juice
Shake over ice, strain and top with club soda.
RITA’S KITCHEN AT CAMELBACK INN SCOTTSDALE, AZ bartender.com
THE RED VELVET 2 oz. Lindemans Framboise Lambic 4 oz. Lunetta Prosecco ½ oz. Chambord Roll ingredients in Boston Shaker with ice and strain into Champagne flute. 1 raspberry on clear pick over the top. Twist lemon twist over drink and discard twist.
FRANCESCO LAFRANCONI MORTON'S THE STEAKHOUSE CHICAGO, ILLINOIS
SAME GREAT SCOTCH BRAND NEW LOOK The award-winning Scotch you know and love now has a new look with gorgeous curves, tempting colors and unmistakable style. This timeless design embodies the artistry and craftsmanship that has made DEWAR’S ® WHITE LABEL® the #1 selling Blended Scotch Whisky in the U.S.
COMING SOON ENJOY RESPONSIBLY. ©2014. DEWAR’S, WHITE LABEL, DEWAR’S SIGNATURE, THE TRADE DRESSES, TRUE SCOTCH, THE CELTIC DEVICE AND THE JOHN DEWAR SIGNATURE ARE TRADEMARKS. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. BLENDED SCOTCH WHISKIES – EACH 40% ALC. BY VOL.
BARTENDER® MAGAZINE is proud to present our
Feature Bartender from West Palm Beach, FL
Photo by Scott A. Garver
Terry Roberson grew up in Raleigh, North Carolina and went to East Carolina University. He became a bartender during college thirty years ago, because it seemed like it would be fun, and a great way for him to meet friends. After graduation, Terry worked in the construction industry for a while, but ultimately decided it was not for him. In 1987, Terry moved to West Palm Beach, Florida with two friends, and truly started his career in the hospitality industry. He worked for nine years in Palm Beach, Florida at Chuck and Harold’s as a server and bartender. In 1997, he found a new home at Morton’s the Steakhouse in West Palm Beach. Fast forward 17 years and many amazing memories, today Terry enjoys the unique privilege of being a part of a true legend, Morton’s The Steakhouse. 8
“Working for Morton’s is an amazing experience each and every day. The wonderful people that I have had the opportunity to meet along the way is truly a blessing. Morton’s uses only the finest ingredients, and we exceed the guest’s expectations every day!” Terry’s favorite cocktails to prepare are martinis made in a martini shaker. The sound of the shaker reminds him of maracas. It's even more fun when there is one in each of his hands. He appreciates that martinis have always been a sophisticated cocktail to make and to drink. Some of Terry’s favorite things to do in his free time are travel, exercise, photography, bird watching, laying on the beach, hiking in the mountains, and as of late, learning more about wine. Terry also enjoys hanging with his two Jack Russell Terriers, Rocky and Sam.
If you ever find yourself in West Palm Beach, be sure to stop in and say hello to Terry at Morton’s the Steakhouse.
BARREL-AGED MANHATTAN 3 parts Hudson Corn Whiskey 1 part Carpano Antica Vermouth 2 drops of peach bitters
Combine corn whiskey and vermouth and age for 6 weeks in a charred oak barrel. Remove and strain liquid after 8 weeks. Pour 3 ounces of aged liquid into a mixing glass and add two drops of peach bitters. Stir and strain into a Large RX tumbler with one large ice sphere. Garnish with a large orange twist. AS PREPARED AT MORTON'S THE STEAKHOUSE
½ oz. Dewar’s White Label Scotch ½ oz. Whiskey 2/3 oz. Orange Juice 1 oz. Mountain Dew Stir and pour into a shot glass.
1 oz. Krü Cucumber Vodka ½ oz. St. Germain Liqueur Fresh lemon Squeeze lemon wedge into shaker with ice. Top with Krü Cucumber Vodka and St. Germain. Shake till chilled. Strain into shot glass. KRU82.COM
1 part RumChata 1 part Disaronno Amaretto Shake with ice and strain into a shot glass.
JAYMZ & SEAN
JujuBee Shot 3/4 oz. Bird Dog Blackberry Whiskey ½ oz. Lexington Bourbon Whiskey 1/4 oz. Sambuca Pour all into shaker over ice. Strain into shot glass and serve. BIRDDOGWHISKEY.COM
Pink Lemonade ½ oz. Twenty Grand Rosé Vodka ½ oz. lemon juice 1 sugar cube Add sugar to the rim of shot glass and drop a cube or packet of sugar into the bottom of the glass. Pour vodka and lemon juice into a stainless steel shaker over ice, and shake until completely cold. Pour into the prepared shot glass, and serve.
Desert Water 1 oz. Agave Loco Pepper Cured Tequila 1 oz. Tabasco® sauce Add the Tabasco sauce to a shot glass, and fill with Agave Loco. Use a spoon when pouring the tequila into glass so it doesn't mix with the Tabasco.
Peach Haze 3/4 oz. Grey Goose® Vodka 3/4 oz. Peach schnapps 3/4 oz. Cranberry juice Chill schnapps, vodka and shot glass before mixing. Layer the ingredients, starting with schnapps, cranberry juice then vodka.
Goosebumps 1/3 oz. Grey Goose® Vodka 1/3 oz. blueberry schnapps 1/3 oz. peach schnapps Stir ingredients in a cocktail shaker with ice. Strain into shot glass.
Indian Summer ½ oz. Tito's Vodka ½ oz. Kahlua 1 oz. pineapple juice Fill a mixing glass with ice. Add vodka, Kahlua and pineapple juice. Shake. Pour into shot glass.
KAITLYN RAE MANASQUAN, NJ
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BRING THE HOTTEST APPS TO YOUR BAR • Ventless and Automatic Deep Frying • Expand Your Menu • Compact Design • Bartender Friendly
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DERRY DELIGHT WITH A KICK
1 part Irish Cream 1 part Cointreau Shake slowly and serve over ice.
2 oz. O’Mara’s Irish Country Cream 2 oz. Half & Half Shake together well and pour over ice.
1 part KRÜ Vodka 1 part Rumple Minze Combine in a cocktail glass.
1 part Gin 2 parts Carolans Irish Cream Stir well and serve over ice.
1 ½ oz. Coco Lopez® Real Cream of Coconut 1 ½ oz. Creme de Banana 1 oz. Lavender Liqueur 1 oz. Cream Combine ingredients in blender. Garnish with lavender blossom.
DEWAR’S & Sprite
1 part RumChata 2 parts Fluffed Marshmallow Vodka Shake, serve, enjoy.
2 parts Dewar’s White Label 4 parts Sprite In a tall glass with ice. Garnish with a lemon wedge.
1 oz. Gin 1 oz. Dry Vermouth 2 dashes Akvavit Shake with ice and strain into a rocks glass over ice.
1 ½ oz. Tequila ½ tsp. Sugar 1 pat. Butter Hot Water Pour tequila into a rocks glass and fill with hot water. Add sugar and stir in the butter. Garnish with a cinnamon stick and a sprinkle of nutmeg.
OPAL ALESSANDRO Equal parts: Opal Nera White Creme de Cacao Half & Half Shake. Strain and serve in a chilled stem glass. Garnish with nutmeg.
COCOLOU 1 part Carolans Irish Cream 1 part White Creme de Cacao Stir well over ice.
1 ½ oz. Dry Gin ¼ oz. Pernod Twist of Lemon Peel Shake and pour over ice or serve straight up. Garnish with a Lemon Peel Twist. 16
1 ½ oz. Grey Goose L’Orange Vodka splash Triple Sec Shake with ice. Serve straight up or over ice. Garnish with an orange peel.
IRISH CHARLIE 1 part Irish Cream 1 part White Crème de Menthe Shake with ice and strain into a martini glass.
ITALIAN RUSSIAN ½ oz. Sambuca 1 oz. Grey Goose Vodka Pour over ice cubes in a small rocks glass. Stir well. Twist an orange peel over the glass and drop it in.
HALF & HALF MARTINI
3 parts Gin 3 parts Tito’s Vodka 1 part Dry Vermouth Shake with ice; serve straight up or on ice. Garnish with a lemon twist.
1 part Tito’s Vodka 1 part Anisette 1 part Triple Sec Shake with ice and strain into a martini glass.
FOGGY DAY MARTINI
1 ½ oz. Bacardi Superior Rum 6 mint leaves 2 lime slices ½ oz. Simple Syrup club soda Muddle mint and lime in a collins glass, then fill with ice. Add Bacardi and simple syrup. Fill with club soda. Garnish with lime slice.
CAJUN MARTINI 2 oz. Absolut Peppar Vodka ¼ oz. Dry Vermouth Serve chilled and straight up. Garnish with Habanero- Stuffed Olive.
ECLIPSE 1 ½ oz. Opal Nera Cream Float Cream. Serve up.
GIVE & GO
2 oz. Gin dash Extra Dry Vermouth Shake or stir Gin and Vermouth over ice. Strain and serve in a cocktail glass straight up or over ice. Garnish with a twist or an olive.
1 part BACARDI® Dragon Berry 3 parts ginger ale Pour ingredients over ice in a tall glass. Garnish with a lemon wedge.
1 part Grey Goose Vodka ½ part St. Germain ½ part Lime Juice 2 parts Club Soda Combine all ingredients except club soda in a cocktail shaker with ice. Shake and strain into a flute. Serve topped with club soda.
CAKE & ICE CREAM
1 ¼ oz. Gin Pour over lots of ice.
1 part RumChata 1 part Cake flavored vodka Serve over ice.
EYES R SMILIN’
1 oz. Irish Cream 1 oz. KRÜ Vodka ½ oz. Gin ½ oz. Triple Sec Build over ice. Stir and serve.
1 oz. Grey Goose L’Orange Vodka 1 oz. Vanilla Vodka Club Soda In a highball glass with ice, garnish with an orange slice.
1 ½ oz. Absolut Peppar Vodka ½ oz. Dry Vermouth Mix Vodka and Dry Vermouth in a cocktail shaker over ice. Stir and pour into rocks glass. Add an olive for garnish.
2 oz. COCO LOPEZ® Real Cream of Coconut 3 oz. Champagne Mix until smooth. Serve over ice.
2.5 oz. Sobieski Cytron Vodka splash Triple Sec Shake with ice. Serve in a chilled martini glass with an orange slice.
3 oz. Dry White Wine Club Soda Pour wine in a glass and fill with club soda. Garnish with a lemon twist.
VESPER MARTINI 1 ½ oz. Gin dash Blonde Lillet Stir gently with ice and strain into a cocktail glass.
SHILLELAGH 1 part Irish Cream 1 part Romana Sambuca Pour all ingredients into a cocktail glass.
1 ½ oz. KRÜ Vodka ½ oz. Kahlua ½ oz. Cream Shake and serve over ice.
2 oz. your favorite Vodka 1 oz. St. Germain 3/4 oz. white cranberry juice 1/2 oz. lime juice freshly squeezed In a cocktail shaker filled with ice. Strain into a chilled martini glass, garnish with a lime twist or wedge.
1 oz. Opal Nera 1 oz. Kahlua ¼ oz. Half & Half Mix. Serve on the rocks.
RASPBERRY GANACHE 2 oz. Sobieski Raspberry ½ oz. Half & Half splash Simple syrup Shake ingredients together. Serve in a chilled sugar rimmed martini glass.
2 oz. RumChata 1 oz. White Creme de Cacao ½ oz. Bourbon Combine ingredients in a cocktail shaker. Shake and strain into a chilled cocktail glass. Garnish with a dash of cinnamon.
BEAUTIFUL DISASTER 1 oz. Bacardi® Limon Rum 2 oz. Sprite® soda Mix and serve in a cocktail glass with ice. SUMMER 2014
1 ½ oz. KRÜ Premium Vodka 2 oz. Tres Leches Triple Cream liqueur Shake. Serve over ice.
BLIZZARD 1 ¼ oz. Grey Goose Vodka Fresca Add Vodka to a tall glass filled with ice. Fill with Fresca.
BEE’S KISS 1 ½ oz. Bacardi® Light Rum 1 oz. Half & Half 1 tsp. Honey Ice Whole nutmeg, for grating Place the rum, half & half, and honey in a cocktail shaker. Add ice to fill the shaker halfway, cover, and shake until the outside is frosted. Strain into chilled glass and top with freshly grated nutmeg.
HIPPIE HARVEST 1 ½ oz. Tito's Handmade Vodka, infused with rosemary ¾ oz. Paula's Texas Lemon ½ oz. Apple Syrup ½ oz. Fresh Grapefruit Juice 2-3 oz. Argus Cidery Sparkling Hard Apple Cider Shake all ingredients except the cider with ice in a cocktail tin until chilled. Fine strain into an ice-filled cocktail glass. Top with Argus Cidery Sparkling Hard Apple Cider.
DEWAR’S SMASH 2 parts Dewar’s White Label Scotch ¾ parts Simple Syrup 2 wedges lemon 4 sprigs Mint Seltzer Water Muddle the lemon, fresh mint leaves and sugar in the bottom of a mixing glass. Add Dewar’s White Label, shake and strain into a collins glass filled with crushed ice. Top with seltzer and garnish with fresh mint leaves. White Summer Cocktails drink recipes are compliments of BARTENDER® Magazine.
McGee was in the hospital following an auto accident. For three days he had been unconscious, hovering between life and death. One day the nurse ran excitedly into the doctor’s office. “Doctor, Doctor, I think McGee is regaining consciousness at last. He just tried to blow the foam off his medicine.” Father Callahan was at a pitch of fervor in his sermon on drinking. “What could be worse than a drink?” He boomed “ Thirst!” Shouted a loud voice from the rear. Instructor to graduates of a bartender school: “you’re going out in the real world now. I just want to remind you of one thing: Every time you mix a drink, give it your best shot. “
Pope John XXIII (1881-1963)
“Men are like wine, some turn to vinegar, the best improve with age.” – Pope John XXIII
“Human beings are at their best in bars.” – Alec Waugh
“I have to think hard to name an interesting man who does not drink.” – Richard Burton
He made his way home at four a.m. and was greeted at the door by his enraged wife. “What’s your excuse for coming home at this hour?” she roared. “Breakfast,” he replied.
“I asked my friend, “What are your three favorite pleasures in life?” “ A martini before and a cigarette after.” – Anonymous
“My wife and I are trying a new approach,” said the fellow to the bartender. “We dine separately, we sleep in separate rooms, we take separate vacations... in short, we’re doing everything possible to keep our marriage together.” He was a bit late for his appointment with his better half at the local pub. As he eased himself into their booth she noticed a smudge of red on his forehead. “Lipstick!” shouted his wife. “No,” he replied, “Its blood. I had a little accident on the way here and hit my head on the steering wheel.” And with a grim smile, the wife said, “lucky you.”
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1081 Morrison Drive Charleston South Carolina he cornerstone of one of Charleston, South Carolina’s most exciting new neighborhoods, Edmund’s Oast focuses on craft beer, on-site brewing, and a progressive menu. Building on the success of their popular Beer Exchange retail stores in both Charleston and Greenville, SC, and the annual Brewvival festival, owners Scott Shor and Rich Carley have created a brew pub unlike anything in the area.
A focal point of Edmund’s Oast is the onsite brewery where Beverage Director Cameron Read brews artisanal, one-of-kind beers using interesting local ingredients like tea from a nearby plantation. Highlights of Read’s creations include the “Peanut Butter & Jelly” beer and a current feature, “Breakfast at the Still,” brewed using Bourbon Barrel-Aged Old Fashioned mix by local compound creator, Bittermilk.
The concept behind Edmund’s Oast is one that calls upon Shor and Caley’s experience in the beer industry and their reputation for doing things differently. “We wanted a brew pub that would intrigue guests with hardto-find beers, a brewery for experimenting, and a cocktail program that would honor the heritage of classic spirits,” said Shor. He went on to say, “The menu, which changes regularly, satisfies Charleston’s sophisticated palate while complementing such a strong beverage program.”
Behind the bar, Jayce McConnell (an Eater Young Gun) crafts an impressive slate of regularly changing cocktails, including draft cocktails, using local and house-made ingredients. His sophisticated recipes include ingredients like caramelized sugar, tarragon, coriander oil, demerera, and specialty ice infused with hibiscus, thyme, and sweat tea. Lastly, wine lovers will be impressed with a wine list featuring an array of unique varietals by the glass and bottle.
Not only is Edmund’s Oast one of the few brewery-based restaurants in the area, it also has a carefully curated, high-quality beer program featuring 40 plus taps including local, national, and international brewers and an expansive specialty and reserve bottle list.
To accompany the expansive beverage program, the kitchen at Edmund’s Oast features a thoughtfully sourced, seasonally inspired menu designed by rising culinary talent, Chef Andy Henderson. Henderson’s philosophy is far from pretentious and focuses on simple yet
hearty dishes. He brings in-depth knowledge and experience with whole animal butchery — his charcuterie hangs in a case above the open kitchen — and has crafted plenty of barfriendly items to sate all appetites. Vegetarians and seafood lovers need not despair, the menu features fresh, locally sourced, and customgrown produce from the area’s best purveyors. The restaurant can accommodate 130 guests inside with seating at a generous bar, communal tables, and plush booths throughout. Diners also can sit at the chef’s counter for an up-close view of the open kitchen. Outside, a spacious and shaded patio with trees and fire pit invites guests to relax at communal tables and enjoy the sunny Charleston weather. Why “Edmund’s Oast?” Edmund Egan was an English-born brewer who came to Charleston in the 1760s and started producing beer soon after. He had great success and donated large amounts of money to the American Revolution, earning him the name “The Rebel Brewer.” Oast is an old European term for a kiln used in the drying of hops. Together the two make the name Edmund’s Oast.
Key Lime Flip
® OF COCONUT 1 oz. COCO LOPEZ REAL CREAM ½ oz. crushed graham cracker 1½ oz. Grey Goose Vodka 1 oz. dash vanilla extract 1½ oz. light rum ½ oz. key lime juice 2 fresh limes
ts or curls for garnish. Slice Use a zester tool to cut lime twis tini or parfait glass with one lime. Moisten rim of chilled mar er of graham cracker sauc lime slice, then press glass into a in a blender with ice nts edie ingr crumbs to coat. Combine ed glass & garnish with to blend & chill. Strain into the rimm a lime twist.
® AM OF COCONUT 2.5 oz. COCO LOPEZ REAL CRE 2.5 oz. tequila 2.5 oz. margarita mix honey toasted shredded coconut ice
and toasted coconut. Rim margarita glasses with honey garita mix and ice in a mar ez, Lop o Process the tequila, Coc ared margarita glasses. blender until slushy. Pour into prep Serves two.
Mix in blender until smooth.
® AM OF COCONUT 1 splash COCO LOPEZ REAL CRE 1 oz. Rum 1 oz. Kahlua 1/2 Banana
in a blender. Blend and Combine all ingredients over ice a straw. with pour into a cocktail glass. Serve
Banana Daiquiri 8 oz. COCO LOPEZ REAL CREAM ice, 1/2 blender full 8 oz. rum 4 oz. banana liqueur vanilla ice cream ®
4 oz. COCO LOP 2 oz. lime juice 1½ oz. dark rum 1½ cups ice
Mix in blender until smooth.
® OF COCONUT 2 oz. COCO LOPEZ REAL CREAM ® 1 oz. Midori Melon liqueur ® ½ oz. Bacardi Rum 1½ oz. pineapple juice 1 cup ice
Jamaican Yellow Bird ½ oz. COCO LOPEZ REAL CREAM 1 oz. white rum ½ oz. apricot brandy ½ oz. creme de bananes 2 oz. orange juice 1 oz. pineapple juice ½ oz. Rose's Lime Juice ½ oz. dark rum floater
in a hurricane glass. Blend until smooth. Serve over ice le. app pine Garnish with 2 slices of
Mix in blender until smooth.
der and fill remainder Combine first 4 ingredients in blen ice cream. Blend well. of blender to the top with vanilla . Garnish with a fresh pineapple slice
EZ® REAL CREAM OF COCONUT
® AM OF CO 1½ oz. COCO LOPEZ REAL CRE 1½ oz. rum ½ oz. lime juice 1 cup ice
With Coco Lopez速 Real Cream of Coconut or Coco Lopez速 Lite with 40% less fat
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A New Perspective on Cocktails
The Art of Creating Cornbread in a Bottle
By Eric Prum and Josh Williams The Crown Publishing Group www.randomhouse.com $25.00
By Mark Spivak Lyons Press www.lyonspress.com $16.95
Mark Spivak is an award-winning writer specializing in wine, spirits, food, restaurants, and culinary travel. He is the author of Iconic Spirits: An Intoxicating History, was a wine writer for the Palm Beach Post and, was honored by the Academy of Wine Communications for excellence in wine coverage. His work has appeared in National Geographic Traveler, Robb Report, Art & Antiques, Menâ€™s Journal, the Continental and Ritz-Carlton Magazine, Arizona Highways and Newsmax. A broadcaster for many years, he is currently working with Matrix Media to host a weekly podcast Quench! Moonshine Nation is the story of moonshineâ€™s history and origins alongside profiles of modern moonshiners-and a collection of drink recipes from each. Today many southern states have relaxed their laws and now allow the legal production of moonshine- provided that taxes are paid. Yet many modern moonshiners retain deep links to their bootlegging heritage. d-LX-prt-Bartender-Summer2014-fullpgAd-v2.pdf
Eric Prum and Josh Williams have been paired since freshman year at the University of Virginia. A decade later, they are founding partners of W&P Design, an innovative food and beverage design company based in Brooklyn, New York, and the creators of the Mason Shaker, a unique mason jar cocktail shaker. The two have been featured in the New York Times, Martha Stewart, Southern Living, Food & Wine and on CNN among other media outlets. Shake: A New Perspective on Cocktails is an artisanal cocktail book by two best friends and entrepreneurs whose mission is to bring cocktail crafting out of the bar and into the home. Their new-iconic invention of the Mason Shaker inspired the pair to create Shake.
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BAROSCOPES by Madame Vena CAPRICORN
DECEMBER 22- JANUARY 19 Money matters is your focus point this summer. You’ll question the road you’re on. But not to worry, clarity will prevail. Contemplate while enjoying a CHILE MANGO MARGARITA.
CHILE MANGO MARGARITA
1½ oz. AGAVE LOCO PEPPER CURED TEQUILA Juice of ½ lime ½ cup frozen strawberries ⅛ tsp. Sugar 3 oz. Orange Juice Mix all ingredients except OJ in blender. Pour OJ into glass over ice first then pour Strawberry mix over OJ, do not stir, let the red liquid cascade down the sides and mingle with the OJ as if looking at the sunrise.
1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA 4 oz. Mango puree or mix Mango slice garnish Blend thoroughly
JANUARY 20- FEBRUARY 18 This summer you’ll see personal achievement- Woot! Woot! Your hard work is being noticed and will finally pay off. Take that to the bank while sipping a LOCO FOR PINEAPPLE.
LOCO FOR PINEAPPLE
1½ oz. AGAVE LOCO PEPPER CURED TEQUILA 1 tbs. fresh cilantro ½ small lime, juiced 1 small, round slice of hot pepper 3 oz. pineapple juice agave nectar (optional), to taste In a cocktail shaker or glass, muddle the cilantro, lime juice and slice of pepper. Pour all liquids into shaker, shake well & strain in garnished glass over ice.
JUNE 21- JULY 22 This summer give free rein to you. Financially all is well this season. Sit back and relax while sipping a JALAPENO SUNRISE.
JULY 23-AUGUST 22 This summer scrutinize your most important plans. Take it slow, be patient. Your star is on the rise. Smile while sipping a JALAPENO POPPER.
2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part Sprite or 7up Squeeze lime juice Mix with ice, strain into shot glass. Before drinking, place hand over shot glass and tap on bartop to activate carbonation.
FEBRUARY 19- MARCH 20 This summer you’ll be proceeding in the right direction. Trust your instinct, you’re usually right on. Your love life may be rocky. Add your favorite beverage- Sip a YELLOW WATERMELON MARGARITA.
YELLOW WATERMELON MARGARITA
2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 tsp. fine sea salt ¼ tsp. chile chipotle ground pepper 1½ oz. yellow watermelon juice ¾ oz. ederflower liqueur ¾ oz. fresh lime juice In a shaker combine liquid ingredients, shake well & strain into glass. Rim glass with salt and garnish with ground pepper.
MARCH 21- APRIL 19 The sky’s the limit this summer. Woop it up! The break you’ve been waiting for and so deserve is around the corner. Follow your instincts. Mull it over while enjoying a STRAWBERRY LOCARITA.
1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA ¼ oz. Triple Sec juice of half Lime ½ cup frozen Strawberries Blend with ice, pour into margarita glass
APRIL 20- MAY 20 This summer your personal life will be on the up and up. Many a devotee will be attracted to you. Smile while sipping a SPICY NIGHT.
1½ oz. AGAVE LOCO PEPPER CURED TEQUILA Splash cranberry juice 1 slice jalapeno chilies 1 oz. agave nectar ½ oz. lime juice Combine all ingredients over ice in glass, stir & serve.
MAY 21- JUNE 21 Be flexible this summer, nothing is set in stone regarding your plans. Travel will cure your weariness and irritation. Pack a bag while enjoying a SANGRITA LOCO.
1½ oz. AGAVE LOCO PEPPER CURED TEQUILA 2 oz. Orange Juice 2 oz. Tomato Juice 1 oz. Fresh Lime Juice 1 tsp. Grenadine Shake with ice and serve
AUGUST 23-SEPTEMBER 22 Sort out your priorities this summer. Financial matters will be on the plus side- Woot! Woot! Be honest and blunt in your personal life. Contemplate while enjoying a LOCORITA. 1½ oz. AGAVE LOCO PEPPER CURED TEQUILA ½ oz. Triple Sec Juice of half Lime Shake with ice, strain into Margarita Glass (No salt required).
SEPTEMBER 23- OCTOBER 22 Broaden your horizons this summer. Meet and greet will give you a new outlook on life. Your love life will sparkle-the fireworks aren’t over. Ponder that while sipping a AGAVE MARIA.
1½ oz. AGAVE LOCO PEPPER CURED TEQUILA 1-2 dashes Worcestershire Sauce 1-2 dashes A-1 Sauce ¼ tsp. celery salt 4½ oz. Bloody Mary Mix Shake and strain. Sliced Jalapeno and celery stalk garnish.
OCTOBER 23- NOVEMBER 21 Explore the possibilities this summer. Be ready to pay attention to the details. Your emotions will seem like a ride- a roller coaster. Hold on while enjoying a CHILE LIME MARGARITA.
CHILE LIME MARGARITA
1½ oz. AGAVE LOCO PEPPER CURED TEQUILA ½ oz. Triple Sec ¾ oz. fresh lime juice Lime wedge garnish Shake & strain.
NOVEMBER 22- DECEMBER 21 This summer is your time to explore your options. If you’ve thought it, dreamt it- you need to try/ do it! Follow your dreams; trust your heart. Flutter while sipping a SPICY ORANGE.
2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part orange liqueur 1 part fresh lime juice dash of bitters 1 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.
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THE WINNING CAPTION FROM OUR LAST ISSUE “I swear, your honor, it will be the last time I don't tip!” K Simons, via email RUNNERS UP “Your Honor…..I plead for the fifth!” Ruben James, via email “Now, this is the kind of side-bar with judge and council I’ve been looking forward to!” Carol Masewic, Eagles Club, Westbrook, ME And to the several we received: “Your Honor, can we adjourn till Happy Hour” AND “Judge, did you pass the bar???”
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The precious Cavaillon melon of France. Exceptionally The precious Cavaillon melon of France. Exceptionally sweet and so extraordinarily delicious, kings are said to sweet and so extraordinarily delicious, kings are said to have traded royal treasure for a taste . have traded royal treasure for a taste .
S I P R E S P O N S I B LY. S I P R E S P O N S I B LY. greygoose.com greygoose.com © 2014 GREY GOOSE, THE GOOSE DEVICE, LE MELON TRADE DRESS AND FLY BEYOND ARE TRADEMARKS. IMPORTED BY GREY GOOSE IMPORTING COMPANY, CORAL GABLES, FL. VODKA 40% ALC. BY VOL.; FLAVORED VODKAS EACH 40% ALC. BY VOL.—DISTILLED FROM GRAIN.