Bartender Spring 2017

Inside

FEATURE BAR

Bleau Bar, Miami Beach

BRAND BUZZ

Hakkaisan Snow-Aged Sake

FEATURE BARTENDER Daniel Barnes, DC

CHARCOAL COCKTAILS & much more!

VOL 99, NO. 1,

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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BARTENDER Magazine is going green! 速

Feature Bartender Daniel Barnes, DC

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Charcoal Cocktails

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Vintage View

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Brand Buzz

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Feature Bar

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FEATURES

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Blenders

Hakkaisan Snow-Aged Sake

CELEBRATING

38 YEARS SERVING THE ON-PREMISE!

Bleau Bar, Miami Beach, FL

By The Numbers The Art of LeRoy Neiman

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VOL 99, NO. 1, SPRING 2017

A MAJORITY OWNED FEMALE CORPORATION

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CELEBRATING

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EDITOR’S NOTE: All recipe brands and recipes are published as submitted to BARTENDER® Magazine. The following are registered Trademarks of Foley Publishing Corp.: BARTENDER® Foundation, BARTENDER “Hall of Fame”, BARTENDER® University, B.R.A.T.S, Cocktailright, Cook-Tails. Basic Subscription Price: $30.00 in U.S.A.; US $45.00 Canada; US $60.00 Foreign. Subscription Service: Address all subscription mail and changes of address to BARTENDER® Magazine, Foley Publishing Corp., P.O. Box 157, Spring Lake, NJ 07762. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762. Copyright 2017, Foley Publishing Corp. All rights reserved.

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

RED HOOK

THE MAYOR’S LAMENT

2 oz. Crater Lake Rye whiskey ½ oz. Punt e Mes ½ oz. Maraschino liqueur Shaken and served up in a martini glass, garnish with maraschino cherry or orange twist.

1.05 oz. Rittenhouse 100 Proof Rye 1 oz. Nardini Amaro 6 dashes Orange Bitters 6 dashes Woodford Reserve Spiced Cherry Bitters 2-3 dashes Peychaud’s

FIG MARTINI (90th Anniversary Cocktail)

GRAPEFRUIT BLOSSOM

CRATER LAKE SPIRITS by BENDISTILLERY BEND, OR

MATT BOLUS- CHEF THE 404 KITCHEN NASHVILLE, TN

Grapefruit Infused Tito’s Vodka Bittermens Boston Bitters Ginger beer Pine Infused Pomegranate Syrup Orange Curacao Fresh Lemon

2 oz. Cutler’s 33 Bourbon 1 oz. Fig Leaf Tincture from Biltmore Moreton Bay Fig Tree ¼ oz. brown sugar simple syrup blood orange oil & meyer lemon oil from on property chef ’s garden fig leaf garnish Four Seasons Wax Seal on Glass Combine all ingredients in a cocktail mixer, stir and strain into martini glass embossed with Four Seasons Wax Seal.

ANDREW JOHNSON- HEAD BARTENDER FIDDLERS ELBOW CC BEDMINSTER, NJ

THE RED VESPA

JOSHUA BURREY FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA SANTA BARBARA, CA

CUCUMBER LEMON TEQUILA COCKTAIL Grand Mayan 3D Silver tequila cucumber juice lemon jam In a cocktail shaker add ice, shake until combined & frothy.

Strain over a rocks glass filled with ice. Garnish with lime wedge & cucumber wheel dipped into chili salt.

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Barritt’s Diet Ginger Beer 1 oz. Campari ½ oz. St. Germain 1 oz. lemon juice 1 oz. white grape juice Add Campari, St. Germain, lemon juice & white grape juice to ice-filled shaker & shake. Strain into ice-filled glass & top with Barritt’s Diet Ginger Beer. Garnish with a cucumber wheel.

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DISARONNO JAZZY HOUR ½ part DISARONNO 1 part Vodka ½ part Tangerine liqueur 1 part Pineapple juice Splash lemon juice Shake with ice and strain into a martini cocktail glass. Garnish with an orange slice.

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LEMON SORBET

1 ½ oz. RumChata 1 oz. Limoncello 1 ½ oz. soda water Combine in a shaker & pour over ice.

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

UNKLE’S PUNCH!

SMOKED CINNAMON OLD FASHIONED

KōHana Rum Agricole Campari Falernum Citrus Orange Bitters

2 dashes orange bitters 2 dashes smoked cinnamon tincture ¼ oz. agave syrup 2 oz. high west double rye Add all ingredients to mixing glass. Top with ice and stir approximately 50 times. Strain over one giant ice cube in double-old fashioned glass and garnish with large piece of orange peel.

ROBERT BIDIGARE - BAR LEAD MAHINA & SUN’S KUNIA, HI

GREG SEIDER - MIXOLOGIST/ TIM HARRIS - OWNER MANHATTAN CRICKET CLUB NEW YORK, NY

THE NYMPH 1.5 oz. Partida Blanco Tequila 5 oz. Midori 5 oz. fresh lemon juice 1 Tbs clover honey 1 egg white Served with ice, in rocks glass.

Garnished with a skewer of freshly shaved honeydew melon.

NELIA PETRYK - MIXOLOGIST THE LEOPARD AT DES ARTISTES NEW YORK, NY

HONEY DEW MELON Patron Tequila Melon Liqueur Pineapple Juice JANINE PIER HOUSE RESORT & SPA KEY WEST, FL

MARTYRS MARGARITA Sauza Silver Tequila St Germain Elderflower Liqueur agave syrup fresh grapefruit fresh lime

STRAWBERRY TURMERIC BUCK

ANGELA STOCKDALE MARTYRS STEAKHOUSE TAOS, NM

Tumeric Root Freshly muddled strawberries Lime juice St. Croix white rum Splash of club soda AMANDA COHEN - CHEF THYME - LOCATED IN UNITED TERMINAL C NEWARK LIBERTY INTERNATIONAL AIRPORT NEWARK, NJ

BAILEYS ESPRESSO Baileys Irish Cream Tito’s handmade vodka Chilled expresso MCLOONE’S PIER HOUSE LONG BRANCH, NJ

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BARTENDER® MAGAZINE is proud to present our Feature Beverage Director from Washington, D.C.

Bartending has been my professional and personal passion my entire life. I have been a bartender for over 23 years. I have been involved with the service industry since childhood and come from a family, immigrants to the D.C. area from Ireland and Germany, who have always wanted to provide their fellows with gracious service and knowledgeable dining experiences. At the beginning of my career speed and efficiency were the driving concepts amongst the mentors who allowed me to learn from them. During this time I became enamored with the fluid motion of proper technique done with utter quickness. From this I went on to enter and 3 years later with the D.C.’s Fastest Bartender Contest in 2008. As the industry began to open to the international palette, and the great barmen of New York City reintroduced the craft cocktail to the American market, my search for professional excellence led me to double my efforts to learn all aspects of my craft and have a whole-hearted desire to be present in each guest experience. I traveled in the Big Apple to live and work, taking in what the world’s best had to show each night. Outside of working the bar, I have spent much of my time educating myself on the intricacies of spirits and how to create balanced and tasteful cocktails, being recognized by the BBC in an interview in conjunction with the National Archives exhibit “Spirited America”. With what I had learned from my past experiences and my strong work ethic I was 8

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offered Beverage Director Positions from restaurant groups in the Nation’s Capitol. It was within these positions where the idea of true artistry could come from perfection in each moment; whether it be the flawless execution of constructing a cocktail, the introduction of a new spirit to a knowledgeable connoisseur or creating an experience that was absolutely genuine and left both myself and my guest with feelings of friendship and longing for another visit. I feel I am one of the most fortunate bartenders to have found myself within this great service revolution, where both efficiency and high quality are the desired experience.

THE BELLY ALLEY

DANIEL’S SIGNATURE COCKTAIL

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JENSEN’S OLD TOM GIN MELET TI AMARO CARDAMARO SERVED IN A CHILLED TUMBLER WITH HANDCUT, CLARIFIED ICE & AN EXPRESSED ORANGE SWATH SPRING 2017

Protect your Creative/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.

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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.

only by

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Courtney Colarik

Perla Negra (for two) Created by Jim Kearns for Slowly Shirley, NYC

by Frederic Williams You can put a lot of time into creating a cocktail. And most of this time is rightfully spent on taste. After all, you are creating a drink; and no matter its inventiveness or garnish, if it doesn’t taste great, no one will ever order another round. But to create a truly great cocktail there are other considerations. Lately two New York City Bartenders have been contemplating another important aspect of cocktails – appearance. And they’re both using an interesting ingredient - activated charcoal.

“My reason for using activated charcoal in a cocktail was purely aesthetic,” said Jim Kearns, bar director and partner at The Happiest Hour and Slowly Shirley, a bi-level drinking and dining destination in New York’s Greenwich Village.

“When in Costa Rica earlier this year, I visited a black sand beach and saw a hotel with the name Perla Negra, the name of our activated charcoal cocktail. We had found the skull bowl it is served in a while before, and I had wanted to create a drink to put into it for a while. I’d also wanted to create a cocktail with activated charcoal for a while because I had seen a few at other bars and really appreciated the visual impact they had, along with the way they play with one’s perception of how they will taste. For instance, in the case of the Perla Negra, the cocktail is jet black, served in a large, skull-shaped bowl, topped with blood-red sorrel, and yet it is a bright, exotic, tropical drink with a fruity, floral flavor profile.”

The reception for the cocktail has been overwhelmingly positive. The public has been intrigued by the trend and excited to try it. Kearns said a customer’s reaction is generally one of surprise as they expect the drink to taste completely different to how it looks.

“A lot of people ask if there’s a health component to using activated charcoal in the drink, but it only contains a half teaspoon, which probably isn’t enough to reverse the 10

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2 oz. Santa Teresa 1796 .5 tsp. Activated charcoal 1 oz. Kalamansi 1 oz. Orange juice .5 oz. Honey .5 oz. Ginger 1 oz. Arrack Top: 2 oz. Sorrel

effect of the 5 oz. of alcohol in the cocktail,” said Kearns. we’re all just playing on a theme and trying to make the “In the case of this particular drink, the charcoal is only same time tested formulas new again. Infusions are a there for looks.” great way to do that.”

Colarik, like Kearns has enjoyed high praise for her Take a walk down West 14th street for a bit and you’ll cocktail and a bit more interest in the process due to her happen upon Pouring Ribbons, an East Village bar that caters almost exclusively to the creation of high end, high out-of-the-box ingredient choice.

Creating a unique cocktail can be difficult these days, concept cocktails. Pouring Ribbons is currently offering as so much has been done and information is passed so a cocktail specialty menu called Moody Authors that feaquickly that nothing is new for very long, but bartenders tures an activated charcoal laced creation by bartender will always keep trying.

Courtney Colarik called Heart of Darkness.

The drink’s menu description eloquently describes the “Bartenders are creatives at heart and are constantly thought and detail behind it, and its use of activated pushing the boundaries of their art,” said Kearns. “This charcoal: Deriving its name from Joseph Conrad’s 1899 gets interesting when the ingredient trends are huge in novella, which explores the idea that there is little other sectors too. One big trend came with the fusion of difference between those described as “civilized” people culinary ingredients and cocktails, which demonstrated and those described as savages. The drink appears black just how limitless the possibilities are. Like cooking, as night, but at its heart is the fruity notes from the there is no end to experimentation when creating drinks raspberry preserves and a smokiness from the mezcal, and some of the results can be astounding and have the which both surprises and delights the imbiber. It plays on potential to shape the industry for good.” people’s preconceived notion of what a drink should taste Heart of Darkness like; and goes to show our senses often deceive us.

Courtney Colarik - Pouring Ribbons, NYC Colarik explained that she first saw activated charcoal 1.5 oz. Cimarrón Blanco Tequila used in a cocktail at Mission Chinese and was entranced .5 oz. Koch Espadin Mezcal .5 oz. Lime Juice by the inky color. When she found out the concept for Pouring Ribbons fall/winter menu was Moody Authors, she .5 oz. Agave Syrup 2 tsp. Activated says knew she had to at least try using activated charcoal, Charcoal Raspberry Preserves* because a black cocktail would fit in perfectly with that 1 dash Bittermens Mole bitters theme.

Glass: Snifter Ice: Crushed Interestingly, Colarik explains that the lack of flavor of activated charcoal was a positive, “I was just looking for Garnish: Serve on Black lace heart-shaped doily/activated the effect of a inky black drink and activated charcoal charcoal sprayed orchid didn’t compete with the other flavors. The history of on top cocktails can be boiled down to adulterating the flavor of *Per batch: one 370g jar of raspberry preserves to 3.5 tsp booze in order to make it more palatable. At this point,

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of activated charcoal. Use the immersion blender to integrate.

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Mexican Rose

Bubble Gum

2/3 oz. Grand Mayan Tequila 1/3 oz. strawberry schnapps 1 1/2 oz. milk 1/2 oz. grenadine syrup Shake ingredients and strain into a double-shot glass. gmtequila.com

1 oz. Tito’s Handmade Vodka 1 oz. banana liqueur 1 oz. orange juice 1 oz. Peach Schnapps Layer in order into a shot glass.

Golden Apple

Irish Catholic 3/4 oz. Jameson® Irish whiskey 1/4 oz. Disaronno Pour ingredients in equal parts into a shot glass, and serve.

Absolut Lime Drop 2 oz. Absolut Lime 1 oz. lime juice ¾ oz. simple syrup absolut.com

Almond Kiss 1 oz. Disaronno 1 oz. Godiva® chocolate liqueur Combine ingredients in a shot glass.

1/2 oz. Goldschlager® cinnamon schnapps 1 oz. DeKuyper® Sour Apple Pucker schnapps Mix the two ingredients in a shot glass.

Pineapple Bomb 1 oz. Southern Comfort® 1 oz. triple sec 1 oz. pineapple juice

Oatmeal Cookie

1/2 oz. Grand Marnier® 1/2 oz. butterscotch schnapps 1/2 oz. Bailey’s® Irish cream

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

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For more information call 800-348-2976 or visit us online at MTIproducts.com • AutoFry.com • MultiChef.com Your Source BARTENDER® for Ventless Kitchen Solutions for over 25 Years. mixologist.com MAGAZINE 11

From Collection of Stephen Visakay Nyack, NY 1920’s Shak-Rite, with adjustable speed & timer

From collection of BARTENDER® Magazine Southern Comfort promotional blender.

By Stephen Visakay What happens when you mix an inventor with a popular entertainer in the early 1930s? The most versatile drink and food appliance is created: The Waring Blender.

Inventor Frederick Osius went to band leader and radio personality, Fred Waring for financial backing for an electric blender he had patented.

Waring helped fund this project, not only so he could puree raw vegetables for his ulcer diet, he instantly saw appeal for making bar drinks, such as margaritas and daiquiris. Cocktails and music run along the same boulevard. When your entertaining or at a bar making mixed drinks, the blender / mixer is the center of attention, its all very social.

From collection of Brandon Fleming Toronto Ontario, Canada Battery Blenders, 1950’s fun.

Silk-screened Thirst Extinguisher. Keep Available for Emergencies

Fred Waring introduces the first blender in recorded history, to the American public at the National Restaurant Show, in 1937. Prior to this no one had ever heard of such a thing. An instant success, the Waring Blender this year marks its 80th anniversary.

From collection of Brandon Fleming Toronto Ontario, Canada

World War II halted production, but after 1945 sales took off again as consumer demand grew. America had more leisure time and “come by for cocktails” was a common invitation. In 1954 the millionth Waring Blender was sold.

Motif of Pink Elephants

We were in the atomic age, prosperous once again and buoyed by postwar optimism.

We paneled our basements with knotty pine and installed wet bars, and were fascinated by labor-saving devices. Cocktails were mixed in new pink and black electric blenders or in battery operated hand held cocktail mixers, silk-screened with molecular structures and atomic symbols. The nuclear family had it all, television and frozen TV dinners, instant cocktail mixes, I Love Lucy, Father Knows Best, and the McCarthy Hearings, were all ours with the flick of a dial. A cocktail could be mixed or the World ended with the push of a button.

From collection of Stephen Visakay Nyack, NY Waring Blender.

In the 1960’s the first blender with space-age push buttons was introduced.

Innovations continue to this day, ice crusher options, smoothie functions, coffee bean grinding, and one blender even has a tachometer that confirms blending speed. It all started 80 years ago with a famous band leader and an inventor.

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From collection of Gary McDonough Myrtle Beach, SC

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Osterizer Deluxe push button blender.

Courtyard Cocktail

Bermuda Pearl

Charleston Ginger Tea El Diablo

Barritt’s Diet Ginger Beer

3 oz. Barritt’s Ginger Beer 2 oz. Cucumber Vodka 1 oz. simple syrup 2 lime slices

2 oz. Barritt’s Ginger Beer 2 oz. homemade tea 2 oz. Bourbon

2 oz. gin 1 oz. lime juice 2 cucumber wheels 1 strawberry

Muddle cucumbers & strawberries in a shaker.

Add gin, lime juice & ice to shaker & shake. Strain into ice-filled glass & add Barritt’s Diet Ginger Beer.

2 thin slices of fresh ginger Muddle: Ginger, Limes, and Syrup. Add Cucumber Vodka.

Shake and pour into ice-filled Collins glass. Add Barritt’s.

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Shake tea and bourbon in cocktail shaker. Strain into ice-filled glass. Add Barritt’s.

Garnish with mint sprig.

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2 oz. Barritt’s Ginger Beer 2 oz. Tequila 1 oz. Creme de Cassis 1 oz. lime juice Combine all ingredients except Barritt’s and shake.

Strain into ice-filled glass and top with Barritt’s.

Garnish with lime.

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HAKKAISAN

SNOW-AGED JUNMAI GINJO 3 YEARS Hakkaisan Brewery is located in Minami-Uonuma, at the heart of Niigata Prefecture in central Japan. During the winter season, snow can reach a depth of six to nine feet at the foot of Mount Hakkai, covering and transforming everything visible into a beautiful white wonderland. For generations, snow country living has not been easy. Over 50,000 people make their home in Minami-Uonuma; a large population given the deep snow conditions. However, by bringing pristine water and purifying the surrounding air, the snow offers natural gifts essential to the brewing and maturation of Hakkaisan’s sake.

TASTING NOTES AND FOOD PAIRINGS

Hakkaisan’s Snow-Aged Junmai Ginjo 3 Years is a very fine yet complex sake, retaining the natural character and clean flavors of the rice used in brewing.

The aroma is elegant and understated, which is a hallmark of Hakkaisan sakes. Through maturing in the yukimuro, the sake’s flavor becomes even more mellow and smooth, with an enhanced roundness in the texture. As it is not diluted with water, Hakkaisan Snow-Aged Junmai Ginjo 3 Years has more body which, along with a crisp finish, allows it to pair very well with foods not usually matched with sake, such as Mediterranean seafood, chili pepper, liver paté and beef tenderloin.

HAKKAISAN SNOW-AGED JUNMAI GINJO 3 YEARS

Ingredients: Water, rice, koji Rice: Yamadanishiki (koji rice) Gohyakumangoku, Yukinosei (brewing rice) Polishing rate: 50% (super premium level milling) Alcohol: 17% SMV: -1 Acidity: 1.5 Amino Acid: 1.3 Aging: 3 years in snow storage of 3−5°C Bottle size: 720ml Bottle design: Kenya Hara, Nippon Design Center

YUKIMURO SNOW STOREHOUSE

Since ancient times, snow has been used in Japan as a natural cooler to store perishable goods, as mentioned in the “Nihon Shoki”, one of Japan’s oldest historic records (710~794 AD). Hakkaisan’s yukimuro was constructed in July 2013 as the most environmentally friendly sake storage possible. The insulated storage room contains over 1000 tons of snow, which chills 20 sake storage tanks at a stable 3−5° C year round. Without any worry of temperature fluctuations, electricity use, or power outages, Hakkaisan’s sake can gently mellow and mature undisturbed. Hakkaisan’s yukimuro has won several Japanese design and environmental awards.

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Blea u B a r at

by Frederic Williams

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Miami is not so much a city as it is an experience.

And it’s only in Miami that you could find a place like our featured Bar, The Bleau Bar, located in the historic Fontainebleau. Like Miami, Bleau Bar is not just a Bar, it’s a story, a history and it’s definitely an experience.

“What sets Fontainebleau apart from other resorts is its quirky, lively history and a genuine sense of narrative that each guest becomes a part of,” designer Jeffrey Beers said at the time of the Hotel and Bleau Bar’s revitalization in 2008.

Originally designed in 1954 by Russian born American architect Morris Lapidus and built for a BARTENDER® MAGAZINE

u a e Fountainebl

ch, FL a e B i m Mia

staggering sum, Fontainebleau quickly became the epicenter of Miami Beach.

The Fontainebleau was popular among the Hollywood crowd, attracting the likes of Marlene Dietrich, Frank Sinatra, and Jackie Gleason. Elvis Presley, Lucille Ball, Judy and Bob Hope entertained at the Hotel. Scenes from The Bellboy and Goldfinger were filmed there and John F. Kennedy stayed in the penthouse.

The faces may have changed and the restoration in 2008 may have given it a futuristic facelift but Bleau Bar has remained at the center of it all, located in the lobby level of the hotel, and long regarded as the meeting place of the stars.

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“At Fontainebleau, we have a variety of different guests and visitors that come through our lobby,” said Syed Ali, Director of Beverage at Fontainebleau Miami Beach. “In the afternoon, we may get business travelers at the hotel for a convention grabbing a beer after a long meeting; at the same time, we may have a bachelorette group looking to grab a few mimosas on their way to enjoy our poolscape. Early evening may bring in additional professionals gathering with their colleagues for a quick drink as they finish their day as well as guests gathering for pre-dinner drinks – this will transition into the late night crowd for LIV nightclub pre-gamers.

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This wide array of diverse clientele is what makes Bleau Bar the best place to people watch. It’s all about sitting down with a great cocktail and just taking in the energy of the historic Fontainebleau lobby.”

Manuel E. Picon Delgado is Bleau Bar’s lead mixologist and a world-renowned flair bartender who can wow guests with the flick of his wrist. You’ll often find him doing fun tricks for a crowd, entertaining them and truly taking their experience to another level. But don’t be deceived by the slight of hand, Manny has serious game behind the bar. The Bleau Bar’s Menu/Recipe development is a collaborative effort property wide. Bartenders from all over the resort StripSteak, Scarpetta, Hakkasan, La Cote & Bleau Bar research and develop together to come up with drinks that are seasonal, trend setting and current.

There is a specialty drinks menu that gets updated and changed 3-4 times a year, based on product availability and Bleau Bar has a large selection of some very rare and special bourbons and Scotches.

BOARDWALK FLYER 1 oz. Russian Standard Vodka .5 oz. Licor 43 .5 oz. Peach Liqueur .5 oz. DISARONNO 2 oz. Mango Puree 1 oz. Peach Puree Combine all ingredients (except DISARONNO) into a mixing glass.

Add ice and shake. Strain over crushed ice and into rocks glass.

Top with DISARONNO float and garnish with mint sprig and lime wheel.

BLEAUBERRY MOJITO Fresh Mint Leaves

1-2 Scoops Blueberry Compote 1/2 Lime .5 oz. Cane Syrup 1.5 oz. Bacardi Superior Rum 1 oz. Club Soda 3-4 blueberries Place 6-8 leaves at bottom of a Collins glass. Lightly muddle mint & add ice. In a mixing glass, add blueberry compote, squeezed juice from lime, cane syrup, 6 mint leaves & rum. Add ice & shake to mix.

Pour club soda into bottom of Collins glass.

Strain mix over fresh ice into Collins glass.

House beats by DJ K Razor echo through the bar 5 nights a week and patrons can get the star treatment by reserving a space at one of the bar’s exclusive table locations. Window Tables offer the ideal vantage point of the pool and entire Miami Beach bar, Center Tables put guests in the middle of it all, and Lobby Tables are the premier spot to meet, mix and mingle.

“What truly sets Bleau Bar apart from every other lobby bar is the particular energy that comes through as you sit and marvel at the surroundings of the legendary Fontainebleau,” said Ali. “The light that shines through the panoramic glass windows during the day and displays the iconic poolscape’s twinkling lights as it starts to get dark, the subtle blue glow from the floor that sets the mood as guests traveling from all over the world venture in for a drink and the iconic history that ties it all together. Knowing that some of history’s top entertainers like Frank Sinatra and Elvis Presley walked through the very same lobby as you is magical. It is truly much more than a bar; it’s an experience.”

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INDUSTRY FACTS AND FUN STATS Compiled by Catie Gibbons

191, 144

Facebook followers of BARTENDER® Magazine as of 3/07/17

542,966

Impressions on ISSUU for BARTENDER® Magazine

260,000

BARTENDER® Magazine in circulation

60%

of consumers prefer their spirits in “complicated” or “signature” drinks that fall under the

classification of fresh, exotic, and/or healthy 1

1,315

craft distilleries active in the US as of August 2016 2

4.9

million cases of craft brews 2

2.4

billion in retail sales 3

120

million barrels – number women drink of wine and spirits every year, as well as 30 million barrels of

beer 3 16,000 BC

the oldest evidence of alcohol, Palm Wine 4

399

million cases of wine shipments into the US, a 3% rise in 2016 5

12.8%

4.8%

rise in sales of small scale brews in 2015 6 rise in imported beer in 2016, driven primarily by Mexican beer (+9.5%) 7

240,000

9L added in case sales in Tequila for 2016

27.6%

increase in Irish Whiskey sales during the St. Patrick’s Day period 7

1 in 5

$799 1.6

7

Americans intend to celebrate St. Patrick’s Day in a bar 7 billion restaurant industry sales 7 million new restaurant jobs created by 2027 8

$19.8

million projected sales in bars and taverns in 2017 8

$219.52

billion dollars is total alcoholic beverage sales in US 9

190.48

million barrels of beer were produced in US 9

22.1

million hectoliters of wine were produced in US 9

$25.2

billion in US spirits industry’s supplier gross revenue 9

155,150,560,293 pounds of grain were used in production of spirits in US in 2016 10 1 Wine and Spirits Daily 2 NABCA 3 Business Insider 4 PJ Media 5 Gomberg, Frederikson & Associates 6 24/7 7 Nielsen 8 NRA 9 Statista 10 US Department of Treasury 1818

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Coconut Cheese Flan (Flan de Coco y Queso) Recipe by: Milly Suazo-Martinez Allrecipes.com

CARIBBEAN-INSPIRED GRILLED CHICKEN KABOBS Recipe by: AHinojosa Allrecipes.com Ingredients 1 cup COCO LOPEZ® REAL CREAM OF COCONUT 1 cup lemon juice 1 tablespoon chicken bouillon granules 2 teaspoons dried marjoram 1 teaspoon garlic powder 1 teaspoon red pepper flakes 1 pound skinless, boneless chicken breast halves, cut into chunks 1 red bell pepper, cut into chunks 1 sweet onion, cut into chunks 1 cup fresh pineapple chunks Skewers

Directions Whisk COCO LOPEZ®, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.

Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with ½ of the marinade. Cover bowl with plastic wrap and refrigerate, 4 to 6 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables and pineapple onto skewers. Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.

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Ingredients 1 (15 oz. can) COCO LOPEZ® CREAL CREAM OF COCONUT 1 cup white sugar 8 large eggs 12 oz. cream cheese at room temperature 1 (10 oz.) can sweetened condensed milk 1 (14 oz.) can coconut milk 1 (12 oz.) can evaporated milk 1 tablespoon Bacardi® Coconut 2 teaspoons vanilla extract Directions Preheat oven to 350 ° F. In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.

Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on high until well combined; transfer into a large bowl. Pour the COCO LOPEZ®, coconut milk, evaporated milk, coconut flavored rum, and vanilla extract into the blender; cover and blend on high until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated.

Pour the flan mixture into the caramel-coated baking dish. Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place the roasting pan in the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted into the center comes out clean, about 1 hour. Transfer to a wire rack; cool.

Refrigerate flan until ready to serve. To serve run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.

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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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China Through a Glass of Wine

By Noel Shu Café Con Leche Books Amazon.com $12.99

International- renowned sommelier, Noel Shu, provides an in-depth look at the modern Chinese wine industry and guides us through the misty vineyards and crowded wineries of China.

Today, the Chinese population is immersed in a new love affair: with grape-based wine! According to Noel Shu, China is about to be known as producing quality wine bringing the region on par with other wine producing regions such as Napa Valley and Sonoma in California.

A self-made entrepreneur who serves as Managing Partner for ultra-luxe wine and spirits purveyor, Prodiguer Brands Shu recently launched his new book, China through a Glass of Wine, to provide the most in depth understanding of the wine market place to date and an extensive analysis of the modern Chinese wine industry, revealing a delicate interplay between commerce, the government and the customer. Following the tradition of great traveling sommeliers, his noholds-barred journey through China’s emerging wine culture is part ethnography, travel guide, tasting guide, cross-cultural examination and snapshot of the Chinese wine trade and consumer culture at large.

Pure Heart

A Spirited Tale of Grace, Grit, and Whiskey

By Troy Ball HarperCollins.com $26.95

Troy Ball and her husband, Charlie, an engineer and real estate investor, had spent their entire lives in Texas. But after a near fatal trip to the emergency room with their mute, wheelchair-bound son Coulton, they admitted the dust and the heat were too dangerous. To save their boys, the Balls cashed out, sold their beloved farm, and moved to Asheville, North Carolina.

Nearing fifty, Troy thought her chance at adventure had passed. But in this booming little Appalachian Mountain city of hippies, farmers, artisans, and retirees, she unexpectedly discovered a support network and something she’d never had in twenty-five years of providing round-the-clock care for her special needs boys: the freedom to pursue her own dreams. She struck up a friendship with a legendary eighty-year-old raconteur from the mountains, met his friends, and soon found herself in a rickety country shack with an ingeniously inventive retired farmer trying to create the best recipe ever for traditional mountain moonshine.

But when the real estate bubble burst and the collapse of her husband Charlie’s new venture in Asheville left them deeply in debt, Troy realized her ten-year business plan for Troy & Sons Platinum Whiskey wasn’t enough. If she was going to save her family— and she was definitely going to save her family—she needed to become the most successful woman in the legal whiskey business.

And she needed to do it fast, before the bank took her house, her business, and everything she’d worked so hard to achieve.

Full of eccentric characters and charming locations—from a “haunted” cabin in the mountains to the last farm in the world to grow heritage Crooked Creek corn—Pure Heart is a charming story of a woman who set out to find a purpose in the most unexpected of places, and ended up finding happiness, contentment, and a community of love and respect.

101 Bar Bites

Delicious Nibbles, Snacks & Small Plates to Complement your Drinks

By Ryland Peters & Small Amazon.com $19.95 (hardcover)

The trend for superior bar snacks has steadily been gaining traction over the last few years. Bars in major cities across the world are upping their menu game in order to capitalize on foodie trends and keep up with customers who want informal, relaxed yet food quality grub. Dishes that are truly delicious and interesting, yet which won’t lull them into a food-induced stupor, break the bank, or force them to get up from that prime position bar stool and interrupt the evening. Transfer this laid-back eating concept to your very own cocktail parties, gatherings and cozy nights in with 101 Bar Bites. Picture the scene: you want to show off your culinary prowess with something homemade and fortify guests for a night of merriment-but the night is not calling for a formal sit down meal. Things you can quickly grab and consume. In this wide range of bar bites inspired by cuisine from all around the world, find something to enjoy whatever your drink of choice.

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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 sites today!

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BAROSCOPES

by Madame Vena

CAPRICORN

DECEMBER 22- JANUARY 19

CANCER

JUNE 21- JULY 22

Your career will be on fire this Spring, your love life not far behind.

Dare to off road to the “not well-known”. Therein lies the holy grail. Hot stuff, smile while enjoying a WOODY’S BOURBON JULEP. WOODY’S BOURBON JULEP 2 oz. WOODY’S NORTHWOODS® ORIGINAL BOURBON CREAM 6 mint leaves 2 scoops vanilla ice cream .25 oz. bourbon Blend mint leaves, ice cream, Woody’s and serve in hurricane glass.

AQUARIUS JANUARY 20- FEBRUARY 18 Float .25 oz. of bourbon on top and garnish with a sprig of mint.

This Spring brings anxiety - both at home and financially. Dig deep, this too shall pass. Brighter days are coming. Mull it over while LEO JULY 23-AUGUST 22 enjoying a WOODY’S ICED COFFEE. This Spring you need to focus on the long term. Stop looking for the WOODY’S ICED COFFEE quick fix - not happening. Travel and far away friends will be key to 2 oz. WOODY’S NORTHWOODS® HONEY BOURBON CREAM your perception suddenly changing. Wrap your head around that coffee while sipping a YOU BETCHA!.

Mix ingredients and serve in a coffee mug.

YOU BETCHA! PISCES FEBRUARY 19- MARCH 20 2 oz. WOODY’S NORTHWOODS® ORIGINAL BOURBON CREAM 1 oz. Brandy Carpe diem - this Spring. Be mindful of your tolerance and versatility towards decisions. A move to different surroundings will Served on the rocks.

This Spring you’ll feel the ebb and flow of life. Make sure to stand out in the crowd. Good things are coming your way. Enjoy while sipping a AFTERNOON DELIGHT. AFTERNOON DELIGHT 1 oz. WOODY’S NORTHWOODS® HONEY BOURBON CREAM favorite tea (try Chai!)

Brew favorite tea, add Woody’s

do you good! Contemplate while indulging in a S’MORE WOODY PLEASE. S’MORE WOODY PLEASE 1 oz. WOODY’S NORTHWOODS® ORIGINAL BOURBON CREAM .5 oz. Pinnacle Whipped Vodka 1 oz. Crème de Cacao .5 oz. Kahlua Combine Ingredients, serve over ice in tumbler.

ARIES

MARCH 21- APRIL 19

This Spring will bring a lot of changes. It’s time to let bygones be bygones. Let it go. Move on! Life’s too short. Feel relieved while sipping a NOT YOUR FATHERS WOODY. NOT YOUR FATHERS WOODY 2 oz. WOODY’S NORTHWOODS® ORIGINAL BOURBON CREAM Not Your Father’s Root Beer Serve Woody’s over ice in a pint glass, top with Not Your Father’s Root Beer.

TAURUS

APRIL 20- MAY 20

This Spring your willingness to find a happy medium will be advantageous. Things could get a bit bumpy with regard to finances. Take that to the bank - instead of spending. Contemplate while enjoying a HOT HONEY. HOT HONEY .5 oz. WOODY’S NORTHWOODS® HONEY BOURBON CREAM .5 oz Fireball/Jim Beam Fire Serve in a shot.

GEMINI

MAY 21- JUNE 20

All eyes are on you this Spring. You’re better half may be throwing curve balls. Let this run it course. Practice patience! Think it over while sipping a NORT’WOODS CHOCOLATE MOCHA. NORT’WOODS CHOCOLATE MOCHA 2 oz. WOODY’S NORTHWOODS® ORIGINAL BOURBON CREAM 1.5 oz. Vanilla Vodka .25 oz. coffee liqueur 3 oz. chilled coffee chocolate shavings chocolate syrup Serve over ice in a pint glass, top with whipped cream, garnish with chocolate syrup & shavings.

SPRING 2017

VIRGO

AUGUST 23-SEPTEMBER 22

This Spring you’ll be dumbfounded by someone close to you. We’re talking life-changing here. New season, new you! Keep it in check while enjoying a HONEY HONEY. HONEY HONEY 2 oz. WOODY’S NORTHWOODS® HONEY BOURBON CREAM .5 oz. Banana Liqueur .5 oz. sliced strawberries Serve on the rocks.

LIBRA

SEPTEMBER 23- OCTOBER 22

This season you will forge new paths. Be who you are. Onward and upward - no looking back. Finances are looking good. Celebrate while sipping a NORT’ WOODS MILKSHAKE. NORT’ WOODS MILKSHAKE 2 oz. WOODY’S NORTHWOODS® HONEY BOURBON CREAM 2 scoops vanilla ice cream Blend; serve in hurricane glass, drizzle honey over top, finish with crushed walnuts.

SCORPIO

OCTOBER 23- NOVEMBER 21

Don’t get your pants/panties in a wod this Spring. Toughen up, you’re too sensitive. Your friends are willing to help you, if you let them in. Think it over while enjoying a TOASTED WOODY’S. TOASTED WOODY’S 1 oz. WOODY’S NORTHWOODS® ORIGINAL BOURBON CREAM 1 toasted marshmallow 1 bamboo skewer Serve as shot topped with toasted marshmallow.

SAGITTARIUS

NOVEMBER 22- DECEMBER 21

The world is your oyster this Spring. New contacts are essential and new courses of action should be considered to broaden your horizons. Think of the possibilities while sipping an OREO BOURBON BLAST .

OREO BOURBON BLAST 2 oz. WOODY’S NORTHWOODS® HONEY BOURBON CREAM 2 scoops vanilla ice cream 3 oreos Blend all ingredients, serve in hurricane glass, top with crushed oreos.

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S E R V I C E

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B A R

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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!

Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping

Fry Wizard Super System Models Two Models Available!

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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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Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman FX McRoy’s - 22 5/8 “ x 45 1/8” Unsigned poster - $50.00 Personally signed poster - $200 Kentucky Racing - 34” x 22” Unsigned Poster $48.00 Personally signed poster $198.00

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

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

The winner will be announced in the next issue.

The next BARTENDER®:

SUMMER 2017

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

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

SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES •••••

THE WINNING CAPTION FROM OUR LAST ISSUE “Look, I can point out what the drink tastes like but I can’t put my finger on what it’s called.”

RUNNERS UP John Drybred, Lancaster, PA “You told me you were studying for the BAR EXAM” Misty White- Ramada, Lewiston, ME

“I’m on my way to march on Washington. I’m going to need one Cosmo for me and three for Michael Moore” Bryan Nicks, Phoenix, AZ

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

“Enough is enough, I know we made a bet on the election and I lost!

But do I really have to dress like Hillary every time I come in. Nobody will sit next to me.”

Dave Coffee- The Roost Orono, ME AND THE SEVERAL WE RECEIVED:

Lady says- “Pull my finger” Thank you to the others who entered. Try this issue’s contest!

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