Bartender Magazine Fall/Winter Issue

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • WINTER 2016

Inside

WORLD’S FINEST WINE CELLAR AT SEA The Queen Mary 2

CANNABIS COCKTAILS FEATURE BAR Emissary, DC

BARTENDER

INDUCTEE

Armando Rosario

& much more!

VOL 98, NO. 3,

WINTER 2016

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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FEATURES Feature Bar Emissary, DC

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Cannabis Cocktails

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Feature Wine Cellar

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Vintage View

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Brand Buzz

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QM 2

Cocktail Shakers By Stephen Visakay

CELEBRATING

37 YEARS

SERVING THE ON-PREMISE!

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BARTENDER“Hall of Fame”

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Armando Rosario: Newest Inductee

Country Cocktails The Art of LeRoy Neiman

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VOL 98, NO. 3, WINTER 2016

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UPPER GRAND 13

THE EDGY

Old Forester Bourbon Cocchi Americano Fonseca Bin 27 Porto lemon JASMINE - BARTENDER DRAGO LOS ANGELES, CA

¾ oz. Kind of Blue ¾ oz. Cognac ¾ oz. sweet vermouth ½ oz. Amaretto Stir until cold. Strain into a Martini glass. Orange twist with a brandied cherry on a pic.

WWW.KINDOFBLUEWHISKY.COM

BASIL GIMLET

BACON AND BOURBON OLD FASHIONED

1.5 oz. Tanqueray Gin .5 oz. basil simple syrup .5 oz. fresh lime juice Garnish with a lime wheel.

Bacon Washed 1792 Small Batch Bourbon maple syrup dash orange bitters CARLOS SANCHEZ CALAVERAS CANTINA JUPITER, FL

Combine ingredients into shaker, shake until cold & pour into glass.

JESSE THOMAS NAUTICAL WHIMSEY TUPELO, MS

BLOODLINE

PEAR-Y-COBBLER

1 oz. Solerno Blood Orange Liqueur 1 oz. fresh beet juice 1 oz. fresh carrot juice 1 oz. fresh orange juice .5 oz. fresh lemon juice .5 oz. fresh ginger juice

1 ½ oz. St. George Spiced Pear Liqueur ½ oz. St. George All Purpose Vodka ½ oz. Dry Sack Sherry ½ oz. fresh lemon juice ½ oz. simple syrup Shake all ingredients with ice, then strain into a glass or metal cup over crushed ice. Garnish with a lemon twist and a dash of Angostura Bitters.

TJ PALMIERI MADRINA’S GAINESVILLE, FL

HEART OF DARKNESS 1.5 oz. Cimarron Blanco Tequila .5 oz. Koch Espadin Mezcal .5 oz. lime juice .5 oz. Agave Syrup 2 tsp. Activated Charcoal Raspberry Preserves* 1 dash Bittermens Mole bitters Add ingredients to a tin, add ice, give a quick shake. Fine strain into glass, add crushed ice and garnish. Serve on black lace heart-shaped doily/ activated charcoal sprayed orchid on top.

COURTNEY COLARIK POURING RIBBONS NEW YORK, NY

Roll ingredients with ice in a shaker and strain over fresh ice in a rocks glass. Garnish with a slice of fresh ginger.

WWW.SOLERNOLIQUEUR.COM

MINT MACADAMIA MULE

1 ½ oz. Sammy’s Beach Bar Rum ½ oz. Sammy’s Red Head Rum (chilled float) ¾ oz. lime juice 3 mint leaves Ginger beer toasted macadamia nuts Muddle mint and lime in a copper mug or a highball glass, then add Sammy’s white rum. Fill with ice. Top with ginger beer leaving one inch at the top.

Float chilled Sammy’s Red Head Rum on top. Garnish with lime wheel dipped in toasted macadamia nuts.

WWW.SAMMYSBEACHBARRUM.COM

Photo credit Paul Wagtouicz

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MR. Q

SMOKE ON THE WATER

Muddle 3 sliced cucumbers .25 oz. lime juice .75 oz. DeKuyper Elderflower liqueur 1.5 oz. Brockmans Gin Garnish with sliced cucumber and spearmint.

With ice, shake, do not strain. Serve in an on the rocks glass.

Mezcal Sage Tea Soft and herbal

VICTOR OCTAVIANUS HONSHU LOUNGE JERSEY CITY, NJ

BARLEY & RIND scotch blood orange liqueur lemon juice orange juice simple syrup

AL’S D (as in delicious) 2 oz. Bacardi® Dragon Berry 1 oz. Malibu Coconut 1 oz. pink lemonade .5 oz. cranberry juice Combine all ingredients. Shake vigorously with ice. Pour into rocks glass. Top with a spray of whipped cream.

THE SIGNATURE PRIME STEAK & SEAFOOD HONOLULU, HI

THE SCARLET LETTER

SALVATORE RUSSO - GENERAL MANAGER GIUSEPPE’S RISTORANTE HAYMARKET, VA

GOLDEN SKIES 2 oz. Bulliet Rye 1 oz. Amaretto 1 oz. grapefruit juice dash lime juice Garnish with a lime wedge.

Shake all ingredients together. Serve over ice in a highball glass.

KLAUDIA KARPOWICZ THE DELANCEY NEW YORK, NY

GINGER ANCHORAGE, AK

EL JEFE Lucano Amaro Mezcal Union Orgeat lime Giffard’s Banane du Bresil

FALL ON THE ROCKS

bourbon apple brandy kumquat white peach cranberry bitters

1/2 oz. RumChata 1/2 oz. Vermont ice maple cream liqueur 1 1/2 oz. William Wolf pecan bourbon Shake over ice and serve.

EVERSON ROYCE BAR LOS ANGELES, CA

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Elijah Craig 12 year Pama pomegranate liqueur fresh grapefruit juice mint simple syrup muddled raspberries single slice of jalapeno

BODEGA SOUTH BEACH MIAMI, FL

GONE GIRL

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DOWNTOWN COCKTAIL ROOM LAS VEGAS, NV

MIKE PARRY - MIXOLOGIST GUSTO MILFORD, CT bartender.com

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missary, located in DuPont Circle in Washington DC is a historical mansion that was transformed into a type of European cafe meets West Coast coffee house with a very unrushed, laid back vibe. Owner Elias Hengst, who also coowns Sonoma Restaurant and Wine Bar and Dupont Circle Yoga oversaw as it was painstakingly stripped back to the original terrazzo floors, exposed brick and plaster walls. It’s a fairly large space with a coffeehouse in the front that serves high-end single origin coffee sourced by Emissary’s “coffee guru,” from Counter Culture and fresh pastries from a local French baking company, Fresh Baguette.

Take a short walk in past the coffeehouse and you are transported into a smaller café and kitchen bar with a viewing area. The kitchen serves a local menu with a vegetarian focus. Journey further into the back you’ll find the Speakeasy, which has 12 seats at the main bar and a large lounge area.

The building has a rich history, built and owned by a notorious gambling family over 140 years ago who also invested in some of the highest profile bars in DC at the time. The builder, Isaac Baggot Jones and his brother also built a gambling establishment called the “The Club” where George A. Williamson, known to history as the bartender who mixed the first Rickey Cocktail, was a partner.

The vibe is very dim and cozy like classic NYC bars, with copperish gold lighting and candles everywhere. There’s wallpaper on the ceiling and far walls to soften the bar. The beautiful bar top is surrounded by old fashion cocktail glasses and mix and matched bar equipment that are routinely swapped out, continually being sourced at local antique shops.

Emissary features an all-local bar program headed up by veteran Bar Director Jamie Imhof. Imhof teamed up with beer director Benjamin Hunter and picked 15 breweries from DC, Maryland and Virginia, featuring one canned beer from each that they thought best showcased that brewer’s particular skills. “Canning beers is all the rage in the US right now,” said Imhof. “Because it’s more environmentally friendly, keeps beer fresher and the artwork on the can is fun and easy to sell.”

The wine program is all picked and blind tasted by Imhof, a level 2 somm from the Court of Master Sommeliers.

“It’s a somm’s list, the requirements had to be just amazing across the board and I tasted through 100’s of wines,” said Inhofe. “As much as we would’ve loved to write a local list, there wasn’t enough quality in the area for us, so we do about 20 wines all by glass and bottle, and they have to be from small producers highlighting attributes like bio dynamic sustainability and fun and interesting varietals.”

Imhof explains that the bar program is where she really has some fun.

“I decided to put myself out there and only pick up spirits from New York to Carolina. I would say the program is 90% American, I did throw a couple tequilas/mescals/scotch but they won’t be featured in any cocktails. Plus with all these partnerships I have, I have access to all the new fun releases coming. Our Top favorite distilleries we are working hand in hand with are Backwater Distilling, Catoctin Creek Distilling, One Eight Distilling, Don Cacao & File, Republic Restoratives and Smooth Ambler.”

Emissary is banking on word of mouth and social media to really lift its profile. The establishment itself is photo ready, so check out their Instagram at emissary_dc for frequent updates and pretty pics.

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Emissary has 4-6 fun cocktails which are named after famous quotes from ambassadors and world leaders, they are Emissary after all. Here are two examples:

Protocol, Geritol and Alcohol

colonial rum, nocino (walnut liqueur), clementine cardamom shrub, bitters “A diplomat’s life is made up of three ingredients: protocol, Geritol and alcohol” - Adlai Stevenson US Ambassador 1960’s

Rum, Buggery and the Lash

dill/fennel infused rum, dill/fennel liqueur, lime, simple, garlic “Don’t talk to me about naval tradition. It’s nothing but rum, buggery and the lash” - Winston Churchill British Prime Minister 1910’s WINTER 2016

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Cannabis CockTails “it might just be the future cash crop category in the beverage industry.”

“Flavors, that’s my talent. I was trained as a saucier at a formal restaurant so I think in flavor so when I taste different strains of pot,” said Bobrow. “Using heat to unleash the THC, I started dealing with flavor.

Appreciating flavor made me want to make drinks to speak a language that hasn’t been translated. This is medicinal. I’m not looking at a ‘get high quick’ thing.

My intention in writing this book is to help people wanting to take medicine in a non-interrupted way that doesn’t involve smoking. It’s discreet. I’m all about discretion.”

Bobrow takes his inspiration from old-time apothecaries, which makes sense after you find out his grandfather literally manufactured and sold snake oil.

“My philosophy is that all cocktails had beginnings in

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it might just be the future cash crop category in the beverage industry. “If California votes to legalize, the sky is the limit and I believe we are looking at a new frontier,” said Jason Eisner, Beverage Director at Love Serve Remember who has been serving CBD infused cocktails at vegan Gracias Madre in West Hollywood, California. “I’ve been working on Cannabis cocktails for years and I’ve got pages of cannabis cocktail recipes. I can’t wait.”

Eisner, a medical user since the early 2000s, was inspired to create the cocktails as a way to educate people on the benefits of marijuana.

Legalizing medical marijuana first has been a positive strategy in delegitimizing the stigmas against cannabis, and a big part of the push towards legalization is the continuing dedication that legalization proponents place on the healthy and positive benefits of weed.

“I had never enjoyed using Cannabis as a youngster, since I often experienced the unwanted side effects of THC. However, CBD works differently. It’s a mood elevator, an anti-anxiety, and an antidepressant, so you feel pretty great consuming it, but it’s also non psychoactive, so you get to feel good and yet maintain your faculties,” said Eisner, who also owns his own craft beer garden in Highland Park, CA called Block Party. “People have described these cocktails as making them feel silky, happy, and soft. It’s more of a body buzz and I think it compliments alcohol well. Marijuana has done amazing things for the quality of my life and I want others to have it too.”

Many people are learning for the first time that many longtime cannabis users prefer not to smoke it in the traditional joint, bowl or blunt.

Healthier alternatives like eating and drinking THC (the main hallucinatory component of weed) or cannabinoids (CBDs; the main medicinal component) are all the rage.

Oregon alone saw edible (taffy, candy, baked goods) consumption grow by 40 percent in a few scant months after becoming legal and that is with a one a day, 15mg per dose limit.

So it’s no surprise that mixing alcohol and marijuana is not only the basis for scores of great jazz tunes,

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As Messina pointed out, cannabis-infused alcoholic drinks may now only be the realm of select progressive establishments or home tinkerers, but that is, without a doubt, soon to change. And as laws change and public perception opens up to the benefits of cannabis and its many uses, you just may be sipping or serving something just a little bit greener the next time you hit happy hour.

“It was the same time as legalization in Oregon and my friends had a wedding reception in the woods. Someone came around with a cannabis tincture and a little dropper that had cannabis liquid in it,” explains Messina. “It just seemed like a festive way to share cannabis that wasn’t smoking. I love working with food and thought this could be infused into bitters. It’s just a great marriage and healthy way to ingest cannabis.”

By Frederick Williams

y the time you are reading this, it is very possible that a quarter of the country will be able to legally purchase marijuana at a dispensary. Arizona, California, Maine, Massachusetts and Nevada are all voting to legalize recreational marijuana, potentially joining DC, Colorado, Washington, Oregon, and Alaska. Meanwhile, Arkansas, Florida, Montana and North Dakota are proposing medical marijuana legislation and, if passed, they would join the 25 states that allow it.

apothecary, so it’s only by necessity we have healing remedies – bitters – in cocktails. These were invented in the 1800s and carry over to cocktails today,” explains Bobrow. “To write a different book, I was recreating some of these folk healing methods using craft spirits, but the only ingredient my publisher wouldn’t let me use was cannabis – and that’s the only ingredient I felt was actually doing anything.”

It’s that same spirit of sharing the good word on weed that inspired Portland-based Messina Bitters owner and founder Camille Messina to create a line of cannabis-infused bitters to spice up your next cocktail creation.

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Regulations in Oregon currently prohibit the sale of cannabis cocktails but Messina has joined forces with Northwest Portland’s Irving Street Kitchen to create two cocktails that include her non-cannabis virgin bitters.

“For me, it was a must working with chefs and bartenders because my background is in botany and holistic medicines,” said Messina, currently rolling out her bitters to dispensaries in the Portland area. “The part about working with bartenders really fascinated me; I can share my experience and they can share their expertise. Right now, bartenders aren’t allowed to sell marijuana-infused cocktails. As a result, cannabis cocktails are primarily made by patients, by hobbyists and at private parties.

It’s only a matter of time until this changes. Voters have made it clear that regulated and legalized marijuana is a much better system than an unregulated, criminal market approach. Marijuana bars and cafes will eventually become legal. But in the meantime, people have to mix marijuana bitters drinks themselves.”

When the day does come that cannabis infused drinks are the norm, you’ll be sure that bartenders everywhere will have a copy of the first cocktail recipe book dedicated to the craft, Cannabis Cocktails by New Jersey-based bartender and writer Warren Bobrow.

The book is a collection of 75 recipes of cannabis-influenced cocktails, from cocktails incorporating cannabis-infused liquors to drinks featuring cannabis bitters and tinctures and those flavored with cannabis smoke.

WINTER 2016

Angel Food Cake Shot ½ oz. Smirnoff Vanilla Vodka ½ oz. Disaronno Amaretto Splash pineapple juice Splash cranberry juice Reilley Thayer Steaks on the Square Danville, VA

Grandma’s Apple Pie 1 oz. Crown Royal .5 oz. Fireball .5 oz. Sour Apple Pucker Marc Tolbert Little Italy Bar & Restaurant Annandale, VA

Fools Gold 1 oz. Jose Cuervo 1800 Coconut Tequila .50 oz. sweet & sour .50 oz. pineapple juice 1 oz. Red Bull Tropical Edition Combine ingredients in shaker.

Strain into shot glass and add Red Bull Tropical.

Juan Robledo Golden Nugget Casino Las Vegas, NV

Polar Bear Shot ½ oz. white crème de cacao ½ oz. peppermint schnapps Pour ingredients into cocktail shaker filled with ice. Shake well and strain into shot glass.

Three Wise Men 1 part Jack Daniel’s 1 part Jim Beam 1 part Johnnie Walker Red Pour ingredients into a shot glass.

RumChata® Pudding Shots 1 cup RumChata 1 cup milk 4 oz. instant pudding mix 8 oz. container frozen whipped topping Mix milk, RumChata, and pudding mix together in a bowl until thickened. Gently stir whipped topping into pudding mixture.

Spoon into disposable shot cups and place on plate. Freeze until chilled and set, at least 3 hours

Sammy’s Ice Red Head Shot 1 oz. Sammy’s Red Head Rum Mix with ice in shaker and shake until chilled to the max. Serve in shot glass. This one is always better when sharing with others!

Sammy’s Beach Bar Rum

Flaming Dr. Peppa ¾ oz. Disaronno amaretto ¼ oz. 151 proof rum ½ glass of beer Combine Disaronno amaretto liqueur and 151 proof rum into cocktail shaker filled with ice.

Shake well and pour into half glass of beer.

BULLDOG Lemondrop Shots 4 oz. BULLDOG Gin 1 oz. Fresh Lemon Juice 1 oz. Simple Syrup Lemon zest & sugar rim.

Makes 4 shots

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WINTER 2016

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Feature Wine Cellar Queen Mary 2 If you are going to travel in style, you might as well have a great drink while you’re doing it. And if you’re going to travel on the worlds most famous luxury liner, the Queen Mary 2 (QM2) that drink can now come from a newly refurbished wine cellar that holds a unique collection of 484 wines from 23 countries, including the highly sought after California Screaming Eagle at $4,500 per bottle, which is to be served by the glass for the very first time.

In June the incomparable Cunard ocean liner; The Queen Mary 2 set sail after undergoing a nearly $132 million dollar, one million man-hour rejuvenation. As a part of this re-up the luxury liner was updated stem to stern. The ship was lifted out of the water for 19 days and over 5,000 people worked on QM2 over the 25 days in a 24-hour operation that saw a complete overhaul. Not only can the ocean liner now carry an additional 341 passengers, from 2,620 to 2,961 but they also added an additional 12 kennels so even your dog can have a great vacation.

But most importantly to BARTENDER® readers, included in the update was an investment in wine. Not only does the ocean liner now boast the “World’s Finest Wine Cellar at Sea” but the company took the next step of creating an onboard wine school and a host of guest tastings and learning experiences.

Lets start with the wine cellar; the wine list was created by Edward Dieusaert, Beverage Services Manager (Cunard), Anthony Habert, Head of Beverage Services (CUK), and Paul Mitchel, Beverage Buyer (CUK). Artwork was designed internally by the Cunard Design Studio and Marketing Department.

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The majority of the wines are stored in a temperature controlled red and white wine storerooms. The rooms have built-in air conditioners that ensure perfect temperature and humidity regulation. They also have temperature-controlled fridges in each dispense bar where they keep the operational stock. They keep 46 Vintage Ports permanently on display in the temperature controlled wine fridges in the Carinthia Lounge, designed by Alison Clixby, Director of Hotel Design and Projects at SMC Designs.

Cunard has made significant changes to the design and range within its overall wine list. Passengers can be onboard for between 4 and 104 days, so choice is key. When Cunard started the process of looking at the wines to offer on board Queen Mary 2, they relied on customer feedback given to sommeliers.

In addition, they are in regular contact with suppliers and growers. This year they tasted over 2000 wines from all over the world before finally deciding on a selection of wines.

The newly designed wine list includes the most significant collection of Vintage Ports at sea today. Beginning with the rare 1840, each of the 46 different vintages of Port charts Cunard’s history through to the present day. Only a handful of the 19th century bottles are known to be in existence today.

Fine wine can be intimidating, and Cunard realized that in order for guests to enjoy the wine, it should be important that they understand it. That’s where the Cunard Wine Academy comes in – its an all sensory experience of food and wine pairings, tastings and producer master classes for the appreciation of those new to wine culture as well as even the most advanced wine graduate.

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Guests can sign up for a host of continuing experiences including a 2 hour Lunch and Learn that is designed to allow guests to study with expert sommeliers that guide them through the chosen topic as they enjoy a delicious three-course lunch. If you’re not hungry, you can jump right into the wine with a Tutored Wine Tasting with the Chief Sommelier and his team. Then, if you’re ready for the minor leagues, you can attend one of the Fine Wine Seminars at The Tasting Room as one of the luxury liner’s wine experts will guide you through a visual and tasting tour of their all-star cast of world-class wineries.

For the big league wine enthusiasts out there, the real experience and draw will be 2 events on the ocean liner in November and next January. The first is the Wine & Spirit Education Trust (WSET) Level 1 Award in Wines taking place in November. The WSET Level 1 Award in wines is a 4-day introductory course suited for the wine enthusiast who wishes to be introduced in a structured way to wine styles, storing and serving of wine and food and wine matching. It’s all in a fun and relaxed atmosphere with plenty of opportunities to ask questions. Available during Queen Mary 2’s World Voyage in January 2017, WSET Level 2 Course in Wines and Spirits is an intermediate level 12-day qualification that explores wines and spirits. This qualification explores the major grape varieties and important wine regions in which they are grown. You’ll learn about the styles of wines produced from these grapes as well as key qualifications and labeling terminology. So book a trip, drink some wine and send us some pics!

WINTER 2016

Vintage Cocktail Shakers

by Stephen Visakay

Gleaming with sophistication and style, vintage cocktail shakers, an original American invention and usable work of art, define American Art Deco design. These elegant cultural artifacts are one of today’s most valued collectibles.

Like many vintage buildings saved from destruction by landmarks preservation committees of today, these micro-skyscrapers that once sat upon the blue glass plains of 1930’s cocktail tables are being saved for the enjoyment of future generations. Form and function never had a better mix.

Cocktail Shakers; the words conjure up visions of glamour and elegance. Seven hard shakes over your right shoulder and you can travel back in time, back to the splendor of Hollywood movie sets, with Fred Astaire and Ginger Rogers, luxurious hotel lounges with gleaming chrome, or watching William Powell instruct a bartender on the proper way to shake a martini in The Thin Man movie of 1933.

A few more shakes and you’re in the world of F. Scott Fitzgerald and The Great Gatsby, standing around, martini in hand, with tuxedo-clad sophisticated folk, millionaire-suave, mouthing cocktail party gossip.

As an original American art form cocktail shakers reflect the changing nature of the various styles of art, design and architecture of the era between the two Great Wars. We see the graceful lines of Art Nouveau in the early 1920s being replaced by the rage for jazzed geometric moderne design. This geometric cubism of Picasso, that influenced so many designers, was then replaced by the craze for Streamline Design in the 1930s.

Cocktail shakers were taking the shape of the new deity of American architecture, the Skyscraper, both giving the appearance of movement and speed in a slow economy. They were here to penetrate the gloom of the Depression, ready to propel us into the future of prosperity like some buck Rogers rocket ship. Both perfect symbols of generative power of our perpetration into better times ahead.

Cocktail shakers and architecture took on the aerodynamically sleek industrial design of the automobile and airship. It was as, Norman Bel Geddes said, a quest for speed. All sharp edges and corners were rounded off, even the sharp notes of Jazz music into Swing.

The day of the cocktail shaker ended as did the Depression gripping America on December 7, 1941 and our involvement in World War Two. Companies that once made cocktail shakers now made artillery shells. All metal went to the war effort.

After the war few thought of the shakers, we were in the atomic age, thinking of jet-propelled aircraft, a thing called television and new cars with lots of chrome.

After waiting almost a life time to be recalled to life, as Dickens’ Doctor Manette in A Tale of Two Cities, the cocktail shaker with the turn of the Millennium cocktail craze is again a symbol of elegance.

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Manning Bowman cocktail serving set - 1928. pre-market crash chrome plate, jade bakelite trim. Manning Bowman Co. Meriden CT

ca. 1927 International Silver Co. Sterling Silver cocktail shaker , two cups, Enameled rooster design

Penguin Cocktail Shaker - Napier Company.

1936, silver plate. Napier chose this elegant penguin because in the 30’s, men wore a tuxedo when going out on the town..after 6 pm. Design patent Des.101,559 Two German Traveling Bars in cocktail shaker form. Contains 4 cups, & two large flasks, juicer w/ strainer. One in brass, one in chrome plate over brass - stamped “Germany” ca. 1930s Party size cocktail shaker, 1928, chrome plate, Manning Bowman Co. Meriden, CT

Bowling Pin Cocktail shaker with matching cups.. Regulation size bowling pin cocktail shaker chrome with maple top, ca. 1938, Sold by Hammacher Schlemmer NY, NY for $7.85 - shaker only mixologist.com

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SOMRUS

CREAM LIQUEUR

Some ideas come to us out of need, some out of desperation and some out of desire. It’s fitting then, that a new liqueur taking the industry by storm came to us from the desires of a married couple to share their culture and heritage with the world.

Years ago, SomruS founder PK Garg was on a business flight back to the US from his homeland of India when he asked the stewardess for an after dinner drink to accompany his meal. Having been in the US for 30 years, out of habit he ordered a Bailey’s. But when they served a traditional Indian dessert called Ras Malai, PK realized the flavors just didn’t gel. Liqueurs are defined by the flavors and tastes of the regions and countries from which they originate. Baileys represents Ireland, Cointreau and Grand Marnier, France and Kahlua reflects the culture and flavors of Mexico, but none adequately translated the rich tradition and flavors of his homeland of India.

Little did now President and Chief Flavor Development of Chicago-based SomPriya Fine Spirits, LLC., Swati Garg know, but at 30,000 feet her husband had finally figured out how to utilize both his twenty years as a management consultant for Fortune 500 companies and her lifelong passion and flare for creating forward thinking and delicious recipes. But she found out when he landed, and the two spent 4 years experimenting, tasting, researching and finally developing that recipe.

The result is SomruS, which translates to ‘Nectar of the Gods” in Hindi. SomruS is an intricate blend of authentic spices including cardamom and saffron, almond and pistachio, and rose with pure dairy cream and handcrafted rum, SomruS takes its very inspiration from the Ras Malai that started it all. A natural match for Indian food and other spiced cuisines like Thai, Szechuan and Cajun, SomruS is also great for cocktails, poured over fruit and baked into desserts.

“It’s a blessing to be able to work with my wife and be close to the family while working and have success,” said PK. “There are challenges but its great. I joke that I’ll get a sign and on one side it says home and on the other work. So whenever we start talking I’ll just ask her which way to spin it! But really, we are living the dream.

We came to this country as immigrants so its great to be able to share our culture and flavors with the wider world” Since its test launch in October 2014, SomruS has already been found on the shelves of Whole Foods, Mariano’s, Binny’s, Wine Chateau and Total Wine & more.

The Beverage Tasting Institute gave it 94 Points; it was named one of the “Top 50 Spirits” of 2014 by Wine Enthusiast and “Cream Liqueur of the Year” by New York International Spirits Competition and was also named a hot trend and “one of the most visited booths” by Crain’s Chicago Business at the 2016 NRA & BAR Show. According to Proof66.com, SomruS is the most awarded cream liqueur in the world. Millenials and foodies have played a big part in the growth of the brand.

SomruS is all natural, gluten-free and preservative-free, with a two-year shelf life. It’s great with desserts and Chai Tea gets a grown-up boost with a splash of SomruS, which already includes the cream and spices typically added to black tea to make chai.

Be sure to check out Soma-Sutra: 50 Signature Recipes for SomruS, The Original Cream Liqueur

“From a business perspective India is a developing economy, only 70 years independent from the British,” said PK. “Liqueurs in India just didn’t exist. We wanted to create a product that is the next generation liqueur globally, and SomruS is the creation of the Indian liqueur category.”

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Armando Rosario

BARTENDER® Magazine is proud to induct Armando Rosario into the BARTENDER “Hall of Fame” ®.

Born in Mozambique, East Africa, Armando Rosario graduated from Hotel Training School in Algarve, Portugal. He has spent 30 years of his life passionately pursuing the art of the crafted cocktail. Only by traveling across the globe, relentlessly seeking education and mastery did he earn the designation Master Mixologist. His “Make It Fresh and Keep It Simple” philosophy

has been torture tested by winning cocktail competitions the world over, as well as, developing cocktails in the beverage meccas of New York, and the mega casino resorts of Las Vegas, Nevada. Armando’s expertise has been highlighted extensively with features in national publications such as, The Wall Street Journal and The Tasting Panel.

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Making his home in Orlando, Florida as Executive Director of Mixology for Southern Wine & Spirits, the largest wholesaler of wine, spirits, and non-alcoholic drinks in the world, Armando’s mantra now drives much of the powerhouse beverage programs at Disneyworld & Disneyland Parks, Universal Studios Orlando, Hard Rock Worldwide, Hyatt Hotels, Hilton Hotels, Ruth’s Chris Steakhouse, and Bahama Breeze to name a few. In addition to accreditations by Wine & Spirits Education Trust of London, USBG Master Accreditation levels 1 & 2, The Rum University 5 Day Rum Course, C.S.S. by Society of Wine Educators, Tequila Certified by C.R.T, Armando is the holder of a Cachaça Specialist Certification, which was given by World-Renowned Marcelo Câmara. Armando holds a BARSMARTS and BAR Ready certification additionally.

Recently, Armando took Keep It Fresh to a broader audience and added author to his list of incredible accomplishments when he and fellow Master Mixologist and bar expert, Livio Lauro, cowrote “The Twelve Cocktails”. This is a completely new, simple and expandable cocktail training system which teaches the 12 essential cocktails you need to know to please any palate and how these 12 cocktails can easily evolve into many more classics with simple and sensible variations of a few ingredients.

BARTENDER® magazine tips our cup to Armando Rosario for his 30 years behind the bar. We’d like to thank his colleague Herman Fernandez for the nomination and Shannon Freeman from Southern Wine for her assistance. On a personal note, outside of his professional accomplishments, we know Armando is a gem! Every year without fail, he calls BARTENDER® Founder Ray Foley on his birthday. A fine addition to the BARTENDER “Hall of Fame”® indeed.

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Miranda Lambert:

VICE By Miranda Lambert

Brett Eldredge:

GLOW By Brett Eldredge

1 1/2 oz. Vida Mezcal 1/2 oz. Tequila Cabeza 1/2 oz. Clement Orange Creole Shrub 3/4 oz. Red Bell Pepper Juice 1/2 oz. Agave 1/2 oz. Lime 1 dash Cayenne Pepper In a mixing tin, add all ingredients. Ice the tin and shake well. Strain into a rocks glass. Garnish with a long orange twist.

Grammy Award winning singer-songwriter Miranda Lambert is the reigning six-time CMA and seven-time ACM Female Vocalist of the Year (the first time any female has won 7 consecutive years). In addition to her award winning music, she dedicates much of her time to her MuttNation Foundation, an organization that supports shelters and helps pets find a forever home. She also owns a lifestyle boutique, general store she named, The Pink Pistol, that is located in her hometown of Lindale, Texas. The Texas native’s cocktail takes its name after the first single, “Vice,” written by Lambert, Shane McAnally, Josh Osborne from her sixth studio album, The Weight of These Wings, due for release November 18th.

For the 2014 CMA New Artist of the Year Brett Eldredge, work began on his second album the day his first one went on sale. Eldredge was determined to build upon the success of BRING YOU BACK, which yielded three No. 1 hits – “Don’t Ya,” “Mean to Me” and the Billboard No. 1 song on Country Airplay for 2014, “Beat of the Music.” His sophomore album Illinois, has only built on the momentum. It has yielded two No. 1 hits - “Lose My Mind,” “Drunk On Your Love.” With five No. 1 singles under his belt, Eldredge recently earned his first ever Male Vocalist of the Year nomination for the 2016 ACM Awards. Brett’s cocktail takes its name from the title of his first studio Christmas Album, Glow. Glow will be available on Oct. 28, and fans can expect 11 tracks of holiday cheer including a duet with Meghan Trainor on “Baby, It’s Cold Outside.”

2 oz. Gin 3/4 oz. Vermouth 1/2 oz. Cranberry liqueur 1/2 oz. Genepy des Alpes In a mixing glass, add all ingredients, ice the glass then stir roughly 30 times. Strain into a rocks glass over a large piece of ice. Gently roll a sprig of Rosemary in your hands. Place Rosemary on the side of the glass.

DRINKING ABOUT YOU By Haley & Michaels 1 oz. Gentleman Jack 1 oz. White Wine (Chardonnay) 1/2 tsp. Agave Syrup 2 oz. Club Soda 1 tsp. Woodford Reserve Bourbon Cherry Juice 1 Woodford Reserve Bourbon Cherry Serve with ice *For red wine lovers, just replace the white wine with red. It works too! Start with cubed ice in wine glass. Pour all ingredients over ice, saving the cherry juice for last. Stir well. Add bourbon cherry for garnish. Enjoy!

Haley & Michaels:

Husband and wife duo, Shannon Haley & Ryan Michaels grew up in neighboring towns in Northern California, but didn’t meet until they both moved to Nashville.

The duo rose to fame in 2015 when they performed their single, “Giving It All (To You)” on NBC’s Today Show. While it has been streamed over 2 million times, the couple stresses it’s only one aspect of their creative life. Not wanting to be pigeonholed as “singers of love songs,” the couple followed up their love ballad with “Drinking About You.”

Jerrod Niemann:

Nashville hitmaker Jerrod Niemann is one of country music’s most original and talented innovators. Niemann’s chart-topping major-label debut, 2010’s Judge Jerrod & The Hung Jury, produced the No. 1 smash and RIAA-certified Platinum digital single, “Lover, Lover,” and the Top 5 and RIAA-certified Gold digital single, “What Do You Want.” Niemann has quickly become a fan and industry favorite, earning award nominations from the Academy of Country Music, the Country Music Association and CMT while headlining his own shows and touring with such artists as Dierks Bentley, Brad Paisley and Keith Urban. Jerrod’s cocktail takes it name from his new single called “A Little More Love” a duet with his good friend and labelmate Lee Brice, and produced by Jerrod, Lee and Jimmie Lee Sloas.

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A LITTLE MORE LOVE By Jerrod Neimann

1 1/2 oz. Jack Daniels 3/4 oz. Fresh Pineapple Juice 1/2 oz. Barrow’s Intense Ginger Liqueur 1/4 oz. St. Elizabeth AllSpice Dram 1/2 oz. Lime Juice 2 oz. Lacroix Coconut Sparkling Water In a mixing tin, add all ingredients except the sparkling water.

Ice the tin and shake briefly. Add sparkling water to tin and strain over fresh ice into a copper glass. Garnish with a pineapple slice.

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Protect your signature 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.

C

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MY

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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 If your recipe has already been COCKTAILRIGHT®, your money will be refunded.

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COCONUT COOKIES Ingredients 1 box yellow cake mix 2 cups shredded coconut, plus additional for rolling ¼ cup COCO LOPEZ® REAL CREAM OF COCONUT ¼ cup butter, softened

HAWAIIAN COCONUT CREAM CHICKEN

2 eggs Directions Preheat oven to 350°F. Stir together cake mix, coconut, COCO LOPEZ®, softened butter and eggs in a medium bowl. Roll into balls and roll in additional coconut. Place on a parchment-lined baking sheet and bake for 10 to 12 minutes. Makes 3 dozen cookies.

Ingredients 2 pounds boneless chicken 1 cup COCO LOPEZ® REAL CREAM OF COCONUT 1 onion 2 medium tomatoes 1 teaspoon ginger paste 2 teaspoons garlic paste

COCONUT RICE

2 tablespoons coconut oil 1 tablespoon tandoori spices

Ingredients

1 teaspoon chili flakes

2 cups jasmine rice

1 teaspoon garam masala

1 cup COCO LOPEZ® REAL CREAM OF COCONUT

1 teaspoon salt

1 ½ tablespoons sugar

1/3 cups almond flour

1 teaspoon kosher salt

½ cups cilantro

Directions

Directions Heat oil. Add onion and sauté 3-4 minutes till it becomes translucent.

Add ginger, garlic and cook another 2 minutes. Add tomatoes, tandoori spices, salt, chili flakes and cook about 3-4 minutes till oil floats on top.

Add chicken and cook uncovered about 10 minutes. Add almond flour and cook another 10 -15 minutes till chicken is cooked and mixture is like a sauce. Lower flame, add garam masala and COCO LOPEZ® and gently stir in. Add cilantro. Cook about 2-3 minutes and take off the fire.

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Rinse rice in a large bowl with cool water until water runs clear. Drain rice. Combine rice, COCO LOPEZ®, sugar, salt, and 2 cups water in a medium saucepan.

Bring to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40-45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.

WINTER 2016

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

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

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THE WALDORF ASTORIA BAR BOOK

By Frank Caiafa A Penguin Original Beverages penguinrandomhouse.com $25.00

Frank Caiafa—bar manager of the legendary Peacock Alley bar in the Waldorf Astoria—stirs in recipes, history, and how-to while serving up a heady mix of the world’s greatest cocktails.

Learn to easily prepare pre-Prohibition classics such as the original Manhattan, or daiquiris just as Hemingway preferred them. Caiafa also introduces his own award-winning creations, including the Cole Porter, an enhanced whiskey sour named for the famous Waldorf resident.

Each recipe features tips and variations along with notes on the drink’s history, so you can master the basics, then get adventurous—and impress fellow drinkers with fascinating cocktail trivia. The book also provides advice on setting up your home bar and scaling up your favorite recipe for a party.

F. Scott Fitzgerald’s Taste of France

Recipes inspired by the cafes and bars of Fitzgerald’s Paris and the Riviera in the 1920’s

By Carol Hilker rylandpeters.com $24.95

Carol Hilker has collected over 60 recipes inspired by the decadent food and drink enjoyed by F. Scott Fitzgerald and his fellow expatriates.

Transport yourself to a café on boulevard Montparnasse and breakfast on Croque Monsieur accompanied by a Bloody Mary, or lunch on Caviar Sandwiches and Champagne. Idle away the hours on the sun- soaked French coast with an al fresco supper of Shrimp Cocktail, Steak Frites and Riviera Fruit Salad, or throw a party to rival Gatsby’s most glamorous affair and serve Harlequin Salad and Gin Rickeys.

With features such as Drunk Before Noon exploring the flight from Prohibition in the USA and the resulting development of cocktail culture in France, Americans in Paris on the expat community to which Fitzgerald was introduced by Ernest Hemingway, and Chefs de Paris celebrating the great traditions of French cookery, F. Scott Fitzgerald’s Taste of France is a gourmet journey you won’t want to miss.

Hophead Harry Goes to the Brewery

By Dennis Kistner Bubs Publishing - Amazon.com $14.95

Hophead Harry Goes to the Brewery is a colorful story about a little hop’s journey through the brewing process. The title character introduces himself and explains how beer is made--from the field to the glass. To better tell the tale, Harry visits a number of friends who accompany him on his journey to the brewery. Throughout the story, each character describes his or her role in the beer-making process. First, we run into Bobby Barley who shows us how the process begins with grain. Next, Mary Malts arrives on the scene to discuss how she transforms the barley into malt. Once these three have their hops and malt packed up, they head to the brewery where they meet Brewmaster Brooks and Wendy Water. Combining all their resources, along with some brewer’s yeast, these five characters brew a craft beer together. After the beer is fermented in tanks, they transfer the beer into kegs before delivering them to the local pub.

Although the story is set up as a children’s book filled with quirky characters and vivid illustrations, it’s as much meant for parents as it is for their children (actually, more so). It’s entertaining and educational regardless of age, but it’s a story predominantly meant for craft beer enthusiasts to enjoy.

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Think you know? bartender.com mixologist.com Find the definitive information for bartenders...product announcements, contests, cocktail inspiration, trade talk and much more. Visit the new sites today!

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Coming Soon: 2017 Cocktail Calendar & Recipe Guide

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BAROSCOPES

by Madame Vena

CAPRICORN DECEMBER 22- JANUARY 19 This season you’ll gain strength and standing in your career. Take that to the bank. Your love life will combust. Keep the fire burning while enjoying a TEMPTATION MARTINI. TEMPTATION MARTINI 1-1/2 parts AGAVE LOCO PEPPER CURED TEQUILA ½ 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.

AQUARIUS

JANUARY 20- FEBRUARY 18

This season you’ll find yourself venturing off to remote corners of the world. Career wise work on your distinctive branding as you’ll need to stand out from the rivalry. Mull it over while preparing a BRAVE BULLFIGHTER. BRAVE BULLFIGHTER 2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1 oz. coffee liqueur

PISCES

FEBRUARY 19- MARCH 20

CANCER

JUNE 21- JULY 22

You’re the host/hostess with the mostest this season. All this networking will lead to professional satisfaction. Get some while sipping an AGAVE LEAF. AGAVE LEAF 1-1/4 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.

LEO

JULY 23-AUGUST 22

VIRGO

AUGUST 23-SEPTEMBER 22

This season you’ll find yourself falling for someone out of your comfort zone. Go with the flow on this one. Keep your finances in check. Mull it over while enjoying a THAI COLADA. THAI COLADA 1-1/2 oz. AGAVE LOCO PEPPER CURED TEQUILA 3 oz. pina colada mix ½ oz. Midori Melon Liqueur ½ cup ice Blend until smooth.

A fabulous job opening will present itself for you this season.

Opportunities abound! Celebrate while sipping a CILANTRO MOJITO. CILANTRO MOJITO 1-1/2 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.

This season you’ll need to keep a lid on your spending. Declutter your place as well as your mind for clearer thinking. Contemplate while sipping a LOCO RUSSIAN. LOCO RUSSIAN 1 part AGAVE LOCO PEPPER CURED TEQUILA 1 part coffee liqueur Milk Fill a chilled highball glass with ice cubes. Add AGAVE LOCO and coffee liqueur. Top with milk.

ARIES

LIBRA

SEPTEMBER 23- OCTOBER 22

SCORPIO

OCTOBER 23- NOVEMBER 21

MARCH 21- APRIL 19

Believe and achieve this season. Hobnob with the rich and famous.

You’ll be moving and shaking your way to the top. Get the dream while enjoying a MAY B LOCO. MAY B LOCO 2 parts AGAVE LOCO PEPPER CURED TEQUILA 2 parts tomato juice 1 part orange juice 1 dash balsamic vinegar Fill a shaker with ice. Add all ingredients. Shake and strain into a chilled rocks glass over ice.

TAURUS

APRIL 20- MAY 20

Your proper way of doing things this season Taurus will serve you well. As you step out of the comfort zone and try something new.

Spread your wings and fly while sipping a 3 ALARM LOCO. 3 ALARM LOCO 4 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part raspberry liqueur Fill highball glass to the rim with ice cubes. Pour all ingredients over ice. Garnish with raspberries.

GEMINI

MAY 21- JUNE 20

A sizzling affair is in the stars for you this season. You’ll be fighting off the prospects. Keep the fire burning while enjoying a SPICY ORANGE. SPICY ORANGE 2 parts AGAVE LOCO PEPPER CURED TEQUILA 1 part orange liqueur 1 part fresh lime juice dash bitters 1 oz. simple syrup Chili salt for rimming Chili pepper slices for garnish Pour the liquid ingredients into a shaker filled with ice. Shake well, strain into glass and garnish.

WINTER 2016

Your health is important to you this season and something to fight for – take a stance. Broaden your horizons - consider a vacation to a far off land. Get away while enjoying a CRAZY KRAUT. CRAZY KRAUT .75 oz. AGAVE LOCO PEPPER CURED TEQUILA .75 oz. Jagermeister Shake with ice and pour into shot glass.

Take a chance on love this season. You’ll see a boost in your career – don’t hold back on salary requirements. Take that to the bank while sipping a BLACK PEPPER. BLACK PEPPER 2-½ oz. AGAVE LOCO PEPPER CURED TEQUILA ½ oz. dry Vermouth cocktail onions Combine ingredients in shaker, fill with ice & shake until outside of shaker is frosty. Strain into a chilled glass, garnish with cocktail onions.

SAGITTARIUS

NOVEMBER 22- DECEMBER 21

This season regarding finances stick to the game plan with fervor.

Don’t listen to anyone else – you know what you want and where you’re going. Ignore them all while enjoying a HOT BLOODED. HOT BLOODED 2 oz. AGAVE LOCO PEPPER CURED TEQUILA 1-cup fresh squeezed blood orange juice 2 tbs. Agave 1 medium sized jalapeno, chopped, stem removed Add ingredients in a shaker. Add the jalapenos, replace the shaker cap and shake three times, immediately pour through a strainer into highball glass filled with ice, straining out the jalapenos. Discard jalapenos.

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S E R V I C E

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B A R

WINTER 2016

S E R V I C E

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

B A R

THE FRY WIZARD NO OIL, NO HOOD, NO GREASE TRAP, NO ODOR, START MAKING MONEY IN MINUTES! Just Ten Orders A Day of Just (3) Menu Items Shown Below Will Earn Over $20,000.00 Profit The First Year!

PO Box 157, Spring Lake, NJ 07762 Call 732-449-4499 or Email: barmag2@gmail.com

$5,059.00 - Profit made from ten orders of French fries a day $6,370.00 - Profit made from ten orders of Chicken Nuggets a day $9,100.00 - Profit made from ten orders of Cheese Sticks a day $20,529.00 - Make It This Year!

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Start Earning Now And Pay As You Go! Call For Leasing Details Toll Free

1-877-208-6663 www.FryWizard.com

All proceeds go to an OLD Marine.

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THE ART OF LeRoy Neiman

Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman Polo Lounge - 17 3/4″ x 39 1/2″ Unsigned poster - $50 Personally signed poster - $200 Statue of Liberty - 38″ x 30 1/2″ (96.52 x 77.47 cm) Personally signed poster - $450 Girl Jockey - 27 7/8″ x 20″ Unsigned poster - $50 Personally signed poster - $200

Check us out on the web: bartender.com and mixologist.com.

Blog: bartendermagazine.wordpress.com.

WINTER 2016

NJ Residents add 7% sales tax. Send check or money order to: Foley Publishing, P.O. Box 157, Spring Lake, NJ 07762. Add $15.00 for shipping and handling. Please allow 10 business days for delivery.

WE ACCEPT THE FOLLOWING CARDS. CALL 1-800-46-DRINK OR EMAIL: BARMAG2@GMAIL.COM

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WE NEED YOUR BEST CAPTION!

We're looking for your funniest caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!

The next BARTENDER®:

2017 BARTENDER® CALENDAR AND DAILY COCKTAIL RECIPE GUIDE

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

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

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

The winner will be announced in the next issue.

SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES

THE WINNING CAPTION FROM OUR LAST ISSUE “A “primary reason to yell “Last Call” early” Parker Bagley, Brooklyn, NY

•••••

RUNNERS UP

“Well Hillary, let’s drink about this!” If you win, I’m gonna Brexit. If I win, You better Mexit!”

Lulu Quick-Rigsby- Fat Harold’s Beach Club North Mrytle Beach, SC “We know your position, Hillary, they could lie and cheat and you still wouldn’t leave.”

Vincent Coca, Staten Island, NY

Need more BARTENDER® ?

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

“So much for the theory “All girls get prettier at closing time” Joan Bloomster - Lounge Manager American Legion Post 130, LaBelle, FL AND THE SEVERAL WE RECEIVED:

“I’ll build a wall to keep the brexits from voting and make them pay for it.”

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

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