BARTENDER Magazine Spring 2020

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • SPRING 2020

Inside FEATURE BAR

Formosa Cafe and Bar, Los Angeles, CA

FEATURE WINE

Invivo X by Sarah Jessica Parker

FEATURE INTERNATIONAL BARTENDER Giuseppe Carillo, Macau

UNIQUE COCKTAIL INGREDIENTS & much more!

Thank you TOP for all your help getting us where we are today!

ON-PREMISE

PROFIT GENERATOR

+30.1%

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Tito’s Pineapple Tres Chiles Mule 1½ oz Tito’s Handmade Vodka ¼ oz poblano chili liqueur 2 oz pineapple juice ¾ oz habanero lime syrup 2 jalapeño slices Ginger beer Add all ingredients (except ginger beer) to a shaker with ice. Shake, pour into a glass and top with ginger beer. Garnish with a pineapple wedge and jalapeño slice.

Source: Nielsen CGA on premise data – market total US, category, brand extension, volume 9L EQ, value $, Avg Price 1.5OZ EQ, $/TDP, TDP rolling 52 w/e 10/05/2019 vs YA

VOL 102, NO. 1, SPRING 2020

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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FEATURES

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Feature Bar

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Feature Wine

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ROUTE TO: OWNER BAR MANAGER BARTENDER

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Formosa Cafe & Bar Los Angeles, CA

CELEBRATING

41 YEARS

SERVING THE ON-PREMISE!

Invivo X by Sarah Jessica Parker

Unique Cocktail Ingredients 2020 Wine Trends Brand Buzz 8 Ball Premium Chocolate Whisky

Feature Bartender Amanda Britton, Charlotte, NC

Feature International Bartender Giuseppe Carillo, The Ritz Carlton, Macau

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Feature Hard Seltzer

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The Art of LeRoy Neiman

Bud Light Hard Seltzer

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VOL 102, NO. 1, SPRING 2020

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To be included in the next issue of BARTENDER®, send your creative cocktail to info@bartender.com

FRESH MANGO FREEZE

SIP FOR SIESTA

Patron Reposado Tomato/watermelon/honey shrub Poblano liqueur Lime

1/2 part Jose Cuervo Especial® Silver 4 parts fresh mango chunks 4 parts ice 1/2 part freshly squeezed lime juice 1/4 part triple sec Pinch of salt Lime wedges for garnish Chili powder for sprinkling Agave to taste

SARAH TURBETT, BAR MANAGER OAK STEAKHOUSE NASHVILLE, TN

BERRY MINT JULEP

In blender, add ice, Jose Cuervo Especial® Silver, triple sec, mango, lime juice, agave and salt. Blend.

Pour mixture into glasses. Garnish with lime and a sprinkle of chili powder.

COURTESY OF JOSE CUERVO MARGARITAS

MY HIBS DON’T LIE

1 oz. AMASS Dry Gin .5 oz. lemon juice .5 oz. hibiscus simple syrup* 3 oz. Sparkling Wine Make hibiscus tea using hibiscus flowers, strain.

Combine equal amounts of brewed hibiscus tea & white sugar, mix together until sugar dissolves.

Resulting syrup should be deep red. Combine ingredients in shaker with ice. Strain into coupe glass, top with 3 oz. sparkling wine. Garnish with lemon peel.

MORGAN MCLACHLAN MASTER DISTILLER

SONO 1420

JELLO FRUIT BASKET

2 pieces each: Apple Ketel 1 Martini Orange Altos Tequila Sunrise Pineapple Clairin Colada Passion fruit Banks Daiquiri With: 4 shots Gosset Grande Reserve Brut Champagne WASHINGTON, DC

1.5 oz. Bombay Sapphire .75 oz. Coffee Infused sweet vermouth .75 oz. ”No grain” cordial Ginger, cardamom, coriander, white pepper,citric.magi/tartaric acid, lime peel, thyme, lavender 1.5 oz. Soda Water Garnish: Rhubarb VALENTINO LONGO LE SIRENUSE MIAMI INSIDE FOUR SEASONS HOTEL AT THE SURF CLUB SURFSIDE, FL

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BLAKE POON- BARTENDER

SILVER LYAN

NO GRAIN IN MY PIC

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2 oz. SoNo 1420 Hemped BBN 1 oz. Blackberry Puree 3/4 oz. fresh squeezed Lemon Juice 1/2 oz. Mint Syrup 4-5 Mint Leaves Muddle mint leaves with syrup in shaker. Add remaining ingredients, shake and strain over fresh ice into a rocks glass.

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JAMESON GINGER SPARKLER

1.5 parts Jameson Black Barrel .5 parts Lemon juice .5 parts simple syrup 1.5 parts Ginger Beer 1.5 parts Sparkling Wine Build all ingredients except for sparkling wine in a shaking tin. Add Ice. shake & stain into highball glass. Top with sparkling wine. Garnish with a lemon wheel & rosemary sprig JAMESON WHISKEY

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Send BARTENDER® your signature cocktail to info@bartender.com

VEGAN ESPRESSO MARTINI

QUE SERÁ, SERÁ

1 oz. Cannon Coffee Vodka .25 oz. Kahlua 1 oz. Housemade Vegan Irish Cream* .75 oz. Springbok Espresso

cachaça fino sherry clarified granny smith tarragon topped with tart apple

BARTENDERS AT MILLERS ALL DAY CHARLESTON, SC

Photo by: Drew Hairston

DREW HAIRSTON - BEVERAGE DIRECTOR DIRTY HABIT WASHINGTON, D.C.

ROMAN HOLIDAY

3/4 oz. Plantation Original Dark Rum 3/4 oz. Pierre Ferrand 1840 Original Formula Cognac 1/2 oz. Giffard Abricot Brandy Liqueur 1/4 oz. Ancho Reyes Ancho Chile Liqueur 1/2 oz. fresh lemon juice 1 oz. fresh orange juice 7 dashes Angostura Aromatic Bitters 1 fresh mint leaf, for garnish

THE GOLDEN TRIANGLE Gin Golden Beets Meyer Lemon Quinquina California Poppy Suze

Photo by: Jeremy Chiu

WILLIAM TSUI, CO-OWNER/BAR DIRECTOR In a cocktail shaker or mixing glass filled with ice, add rum, VIRIDIAN cognac, brandy liqueur, Ancho Reyes, lemon juice & orange OAKLAND, CA juice. Shake & strain into a Collins glass filled with crushed ice.

Top with bitters, garnish with mint leaf.

BEACH BUM

JAMIE BOUDREAU - PROPRIETOR CANON: WHISKEY AND BITTERS EMPORIUM SEATTLE, WA

1 oz. Malibu Rum 3/4 oz. Hawaiian blend syrup 2 oz. pineapple juice Top with pineapple saki

TITO’S FRONT PORCH LEMONADE Tito’s Vodka St. Germain elderflower liqueur fresh lemon, lime, grapefruit and orange juices

TIFFANI WATANABE - ASST MGR. & BARTENDER MCCOYS PLACE CINCINNATI, OH

MARY BEALMER DIRECTOR OF FOOD & BEVERAGE FISH CITY GRILL SAN ANTONIO, TX

BRINDISI

AVOrita 1.75 oz. Jose Cuervo Reposado .75 oz. fresh Lime Juice .75 oz. Homemade Avocado Cordial .25 oz. Agave Shaken, smoked over apple wood chips, garnished with a rosemary sprig and pink peppercorn.

YAZ SALOOM- BARMAN CASA DEL TORO HELL’S KITCHEN, NY 6

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2 oz. house-made orangecello 1 oz. Galliano 3 oz. orange juice 2 oz. pineapple juice 1 oz. heavy cream Build over ice in a pint glass. Shake until foamy and strain over fresh ice. Garnish with star anise and an orange wheel.

JD - BARTENDER FRATELLO WARWICK, NY

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Formosa Cafe and Bar

Los Angeles, CA by Max Shapovalov The Formosa Cafe first opened in Los Angeles in 1939, and a two-year, $2.4 million renovation by the 1933 Group in its 80th year (June 2019) resulted in a revived Chinoiserie serving tiki and classic cocktails alongside modern Taiwanese-American fare in a multidimensional space that pays homage to the Golden Age of Hollywood.

The Formosa Cafe is located in West Hollywood and is among the country’s oldest Far East themed bars.

It largely served as an institution for the brightest stars in Old Hollywood like Elvis, Ava Gardner, Lana Turner, John Wayne and Humphrey Bogart. Formosa Café oldest bartender Lindy C. Brewerton was inducted into Bartender “Hall of Fame”® in 1989.

The large booths that line the main bar reflect its original glossy red vinyl style. Each booth is named after celebrities that had once claimed the seats when dining regularly—Eva Gardner, Jack Lemmon, Lana Turner, John Wayne, and Elvis Presley.

Gangster Bugsy Siegel’s locked safe is also exposed and illuminated in its original location in the floor of the Formosa, and it is positioned under his favorite table. Nearly every element of the main bar was recovered—black-and-white headshots; Chinese lanterns; bronze covered tabletops and, most significantly, the fully exposed iconic Red trolley train car (the last in existence, dating back to 1904).

Much like the main bar, the interior is lined with celebrity photographs and seats 36 guests across its 2- and 4-top banquettes. Complete with its own rear entrance, this back room was where gangster Mickey Cohen used to run his operations and call his 8

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bookies, placing bets on horse races while hiding out inside Formosa.

The hallmark of the newer build is the rear Yee Mee Loo bar as it contains the Kwan Yin Temple from the movie set “The Good Earth” (1937). It features a presentation of Arthur Dong, an Oscar nominated filmmaker and award-winning author. A collection of ephemera and photos, movie posters and headshots, showcase dozens of Chinese actors during Hollywood’s Golden Age. With the bygone era and personalities of old Hollywood, the many spirits of the past merge the spirits served at the bar. For instance, on the menu is the “Ghost of Sam Goldwyn” (borrowed from a line from Bono’s poem that he scribbled on a napkin). It is made with Zubrowka Bison Grass Vodka, Stolen smoked rum, Chareau Aloe Liqueur, raspberry and grapefruit. Another, “Duke’s All Nighter” is made with Milagro Blanco Tequila, Rumchata, Fair Goji Liqueur, Passionfruit, and Lime and pays homage to the night John Wayne was found cooking eggs in the Formosa kitchen after reportedly sleeping in the bar.

The lunch, dinner and late night bites on its menu are inspired by classic Taiwanese-American cuisine that largely defined the bar’s history. The 1933 Group engaged Little Fatty chef and owner David Kuo to conceptualize a modern take on classic dishes formerly found on The Formosa’s vintage menus.

Many of Little Fatty’s signature dishes, including Dan Dan Mian and General Tso’s Cauliflower, make an appearance alongside dishes exclusive to the new Formosa.

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NAY NAY ROSE MARTINI

1/2 oz. Lemon 1/2 oz. Grapefruit 5 dash Peychauds 1 oz. Pompous 1 oz. Svedka Rose Vodka 1/4 oz. Falernum Shake Top with Srakling Rose Lemon Twist.

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Feature Wine Invivo X

by Sarah Jessica Parker HISTORY Invivo X, by Sarah Jessica Parker is created with New Zealand-based Invivo Wines, in what Parker describes as a very collaborative process. The collaboration covers every aspect of the new wine, from naming and label design to the winemaking itself. Invivo winemaker Rob Cameron explains: “This wine is 100% Sarah Jessica Parker. So other than selecting the base wine from New Zealand (Sauvignon Blanc) I’ll be taking a back seat and letting her create the blends.”

TERROIR The Invivo X, SJP Sauvignon Blanc is a blend of five estates in Marlborough, spanning both the Wairau and Awatere Valleys. Sarah Jessica loved the intensity of style from the Waihopai Valley and has blended that with pure fruit aromatics from the Western Wairau and the power and purity found in the Westhaven Vineyard in the Dashwood. The Westhaven vineyard is one of the last blocks of Sauvignon Blanc in Marlborough to be harvested and so has an extremely long season to develop flavor and power. The 2019 vintage presented us with an ideal growing season, allowing ripening to accumulate gradually, so harvest was timed to harness the maximum warmth and sunshine of summer.

PEOPLE Sarah Jessica Parker’s first ever wine was perfected in May 2019 when Invivo founders Tim Lightbourne and Rob Cameron travelled to New York City to create her new Sauvignon Blanc. They brought samples of the 2019 vintage, harvested in April. Over a three hour session, SJP and the Invivo team finalized the proportions from each vineyard to create the exact blending recipe used in the wine.

TERROIR & VINTAGE NOTES The Invivo X, SJP Sauvignon Blanc is a blend of five estates in Marlborough, spanning both the Wairau and Awatere Valleys with vines ageing from three to eleven years. Sarah Jessica loved the intensity of style from the Waihopai Valley and has blended that with pure fruit aromatics from the Western Wairau and the power and purity found in the Westhaven Vineyard in the Dashwood.

The Westhaven vineyard is one of the last blocks of Sauvignon Blanc in Marlborough to be harvested and so has an 10

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extremely long season to develop flavor and power. The 2019 vintage presented us with an ideal growing season, allowing ripening to accumulate gradually, so harvest was timed to harness the maximum warmth and sunshine of summer.

WINEMAKING A portion of this blend was held on its skins for up to 8 hours to extract some of the ripe phenolics and therefore develop structure and power. The wines were fermented in stainless steel with a variety of yeasts, temperature and nutrition regimes. Varying rates of untoasted “blonde” oak was introduced to some of the parcels to complement the naturally rounder wines and promote palate weight and breadth but not have an overt oak influence. All parcels have been stirred on gross lees (“battonage”) for 80-90 days.

TASTING NOTES Abundant notes of grapefruit, honeysuckle, passionfruit and citrus zest evolve from the glass. At first, the palate is expansive and leads with a wall of sweet-scented fruits and a soft- but balanced- acid spine. The mid-palate grows to another level, where supple phenolics offer a framework to further lift the fruit. The wine continues to unfold and is very long and persistent. This is a seriously drinkable Sauvignon Blanc that will continue to develop for up to seven years.

Taub Family Selections represents a portfolio of fine wines produced by highly-regarded winemaking families with deep, long-established roots. Our portfolio centers on true terroir-driven expressions that are benchmarks from the most heralded wine regions of the world. Each wine in our portfolio embodies not only the terroir, but the passion of each family intimately involved from the vineyard to the table. Join us in experiencing our unique, diverse and authentic fine wines. Please visit us at taubfamilyselections.com or @taubfamilyselections.

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Unique Cocktail Ingredients and New Brands Spur Interest in Spicy and Savory Drinks

by Justin Murray Boston Bartender & Cocktail Consultant

While wine and beer consumption in the U.S. is declining, spirits volume grew by 2.3% last year, says IWSR Drinks Market Analysis, one of the top tracking firms in the beverage alcohol industry. It’s easy to understand why spirits are thriving – bartenders around the country are increasingly creating highly original and attention-grabbing cocktails, and it helps too that drinks companies have lately introduced some incredibly innovative products.

Among the tastes that consumers appear to be most excited about in cocktails these days are those with spicy and savory flavors. According to the recent IWSR U.S. Bartender Strategic Study, bartenders report a noticeable trend among their customers towards cocktails that feature these flavors, and to that end, we’re seeing an increase in the use of unique ingredients like pepper extracts, dried chilis, cinnamon, ginger, garlic, thyme, sea salt, avocado, almonds, mushroom, fresh herbs, and vegetables in drinks on cocktail menus.

“Everybody wants spicy cocktails,” says David Horowitz, a bartender at Santa Monica Seafood in California.

“I’d estimate that four out of five drinks that go out are spicy. And it’s not just Bloody Mary’s -- spicy margaritas and even spicy gin cocktails have become very popular.”

While talented bartenders have certainly upped the stakes in creating exciting and inventive cocktails, they’re also getting some help from companies that are introducing innovative products. For example, Kayla McDowell, a bartender at Bowen House in Dallas, points to an interesting new spicy spirit called Ghost Tequila which she says gives her cocktails a consistent level of spice, without clashing with the other ingredients in the drink. One of the menu favorites at Bowen House is the “Beso del Sol” which she created with Ghost.

According to Chris Moran, Ghost Tequila’s Boston-based CEO and co-founder, and a former bartender himself, this fast-growing brand is not a typical “flavored” spirit, rather it’s a tequila with the taste and sensation of spicy. He spent almost a year experimenting with different peppers, looking for one that wouldn’t deliver a vegetal taste, but rather a clean spice that would complement, not overpower, cocktails. Through his research and testing, he discovered that ghost pepper worked particularly well because, by using just a trace amount of extract from this particular chili pepper, it adds precisely the right amount of balanced heat without suppressing the natural flavor of the agave. His goal first and foremost was to make a great tequila, and then make it spicy.

And there may even be a health benefit to spicy – a study published recently in the Journal of the American College of Cardiology says chili peppers may prevent fatal heart attacks and stroke.

Bartenders are experimenting with a number of different ingredients

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Kayla McDowell - Bartender Bowen House - Dallas, TX to add spice and warmth to cocktails. Hemant Pathak, a cocktail consultant and bartender at Junoon in New York, says that people ask for spicy cocktails very often, but his job as a bartender isn’t just to “make it spicy,” it’s to add layers of taste to his drinks. For example, he recently created his own syrup – “Hemant’s Spice Nectar” – with 10 different spices, including cinnamon, clove, and various types of peppercorn (the exact recipe is a closely guarded secret!) that was inspired by years behind the bar talking to consumers and identifying what kind of tastes and flavors they prefer.

“Consumers today are well-educated and exposed to so many different foods and flavors. It’s much different compared to a few years ago, people are excited for new tastes and experiences, and they want to be educated,” says Pathak. “But it goes both ways, I also learn from their knowledge, about new ingredients they’ve discovered too, which I might never have thought to incorporate into a cocktail. R&D is happening from consumers.”

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Wine trends 2020

1. Tariffs expand wine borders. The top ten wine countries are currently USA, Italy, France, Spain, Australia, Chile, Argentina, New Zealand, Germany and Portugal, and considering that a lot of these countries will be affected by tariffs, a lot of imported wines will suffer in 2020. There could be a sales increase of wines from South America. There could also be an increase in wines from countries not affected by the tariffs such as; Greece, Macedonia, Portugal, Hungary, Austria, and other wines from the eastern Mediterranean. There may also be an increase in domestic wines, with possible growth in wines from Oregon and Washington.

2. Nutrition labels get a do over. With the increasingly health conscious consumer, wine has been slow to keep up with the wants of consumers for a “heathier” beverage . One of the driving forces behind the meteoric rise of hard seltzers was that most are around the 100-calorie range per can. Most people don’t know how many calories there are in wine, and thus tend to stay away.

3. Better juice for better prices. With consumption of wine decreasing for the first time in 25 years , a lot of vineyards will find themselves with a surplus of grapes and with fewer millennials buying premium wines, overpriced offerings will have better juice.

4. Sake will muscle into the single serve market. Sake has experienced an 8% growth in the last year, and single serve portions will allow more people to taste the product without having to commit to a larger serving size. Already popular in Asian restaurants, it’s versatility will widen as its favors blend well with cocktails. With its US designation as a wine, venues that don’t have full liquor licenses will be able to stock sake and provide alternate options to beer and wine.

5. Only one in three US consumers drink wine in the on premise and with the boomers reaching retirement age and drinking less, reaching out to millennials is key. With younger people not drinking as much wine as 55+ (46% of wine consumers are in this demographic ), and with brand recognition being limited to Champagne, breaking into this demographic will be very difficult as 52% of wine consumers make their choice based on the grape varietal rather than brand.

Nielsen CGA OPUS Fall 2019 SVP Wine Report 2020 Nielsen OPM, Rolling 52w W/E 11/30/2019

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Cuervo/Prosecco shot

RumChata Cheesecake pudding shot

1 oz. Jose Cuervo Especial® Silver .5 oz. Orange Liqueur 1 oz. Prosecco Mix tequila & orange liqueur, chase with a shot of Prosecco.

3/4 cup RumChata 6 full graham crackers, crushed into crumbs 3/4 cup milk 3.4 oz. box cheesecake flavored instant pudding 8 oz.Cool Whip Divide graham cracker crumbs between 16 shot glasses. In a large bowl whisk milk, Rumchata,& pudding mix. Place bowl in refrigerator for 5 minutes. Remove bowl & fold in Cool Whip. Spoon RumChata cheesecake pudding into each shot Refrigerate for 1 hour. Before serving top with additional Cool Whip & graham cracker crumbs.

Jellyfish 1 tbls. DISARONNO 1 tbls. Bailey’s Irish Cream Liqueur 1 shot white Crème de Cacao few drops Grenadine Fill half shot glass with Crème de Cacao.

Pouring over a teaspoon to layer add DISARONNO, then Bailey’s. Add few drops grenadine.

Chocolate Chip Cookie Shooter 3/4 oz. Tito’s Vodka 1/4 oz. DISARONNO 1 -1/2 oz. Irish Cream Liqueur Shake with ice, pour into shot glass.

Crumbled chocolate chip cookie rim. Serves 2.

Maliblue 1/2 oz. Malibu Rum 1/2 oz. pineapple juice 1/4 oz. Blue Curacao 1 cup crushed ice Shake and strain into shot glass.

Green Tea Shot 1/2 oz. Jameson 1/2 oz. Peach Schnapps 1/2 oz. Sour Mix splash Sprite

Golden shot recipe ⅔ part Absolut Vodka ⅓ part Cream Liqueur ⅔ part Whisky/Honey Liqueur Shake with ice, strain into shot glass.

Toasted Coconut Shooter 2 oz. Coco Lopez® Coconut Milk 2 oz. Malibu 1 tbs. Coco Lopez® Real Cream of Coconut Shake with ice, coconut rim, serves 2.

Purple Flip Flop 1/2 oz. Absolut Vodka 1/2 oz. Malibu Rum 1 oz. Pomegranate Juice 1 oz. Pineapple juice Shake with ice, strain into shot glass. Serves 2.

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

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8-Ball Premium Chocolate Whiskey Bottled at the source, 8-Ball Premium Chocolate Whiskey blends the world’s most popular flavor – chocolate – with the most notable spirit – whiskey – using only the finest all-natural ingredients sourced from Madagascar, Indonesia and Mexico, combined with premium bourbon, aged in charred American Oak barrels. The result is a smooth and sophisticated flavor with subtle notes of oak, maple and vanilla, yielding both a drinkable whiskey on its own as well as a prime cocktail spirit.

receiving continued feedback from our loyal customer base as we continue to grow across the nation.”

Enjoyed on the rocks, as a shot or in a craft-cocktail, 8-Ball Premium Chocolate Whiskey brings a splash of something different to your glass. The handcrafted spirit is 66 proof and can be found online at www.kegnbottle. com, as well as at select locations. The price for a 750 ml bottle starts at $29.99.

The Story Behind the 8-Ball Recipe

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The company was established in May 2017 by Paul Thomas, the founder and visionary behind Julian Hard Cider – the first craft hard cider to hit Southern California, now distributed nationwide. During his many global pursuits, Thomas discerned that the two most illustrious flavors worldwide were chocolate and whiskey. Yet, he had never seen them united in a way that showcased their complementary elements, while honoring each ingredient’s distinctions. Inspired by travel, motivated by experience and driven by unmarked roads, Thomas was determined to pioneer a product that funneled his findings into something uncharted, and over the course of the next two years, concocted countless batches of chocolate and whiskey combinations, until 8-Ball Premium Chocolate Whiskey was born.

“8-Ball Premium Chocolate Whiskey is truly unlike anything available on the market today,” Thomas says.“Through extreme precision and undeniable dedication to providing the most quality product, we’ve created a spirit that not only honors both chocolate and whiskey flavors, but elevates the entire drinking experience. We have already seen a high demand for 8-Ball Premium Chocolate Whiskey and are looking forward to

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CHOCOLATE MANHATTAN

Recipe courtesy of 8-Ball Whiskey 2 oz. 8-Ball Premium Chocolate Whiskey 1 oz. Heering cherry liqueur 1 oz. dry white vermouth 1 Orange Twist 1 Cherry : Add all ingredients to an ice-filled cocktail shaker and stir well.

Strain into chilled rocks glass. Run the orange twist along the rim of the glass. Garnish with cherry and serve.

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BARTENDER® Magazine is proud to present Amanda Britton as our feature Bartender

AMANDA BRITTON

Mixologist Amanda Britton - Charlotte, NC

Amanda Britton is the beverage director at Charlotte’s hit restaurant bardo and upcoming new restaurant Vana, opening down the street this winter.

2017 NCRLA Mixologist of the Year, Amanda is passionate about utilizing lesser known spirits with familiar flavors to help even the most skeptical drinker step out of their comfort zone.

Originally from New Jersey, Amanda’s journey in the food and beverage industry began behind the bar at a TGI Friday’s in Cherry Hill. Moving to Charlotte in late 2011, Amanda fell in love with craft beer as the brewery community began to boom around the city. Her growing passion led her to work behind the bar at various, respected craft beer bars, and then as a sales rep for Artisan Beverage Group.

A near-death car accident in March 2016 put things into perspective and inspired Amanda to return to what she loved the most – being behind the bar. She created signature cocktails as the manager and lead bartender at 204 North Kitchen and Cocktails, and consulting with Crowntown Collective spreading spirituous learning through cocktail development, creative beverage catering, mixology classes, and brand spotlighting.

In 2018, Amanda helped open bardo as lead mixologist, developing complex, signature cocktails like the Cooling Effect (lunazul reposado tequila, arbol & guajillo peppers, aloe, agave, lime) and No Fig Deal (old forester signature bourbon, balsamic glazed fig, honey, bitters). Vana, opening this winter, will feature whiskey and agave spirits, draft cocktails and a house shot called the Mountaineer Fast Car. Amanda is also passionate about giving back to her community and participates in various charitable events throughout the year including Generosity in Spirits – which brings together the city’s top bartenders to raise money for gifts for children in need.

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COOLING EFFECT AMANDA’S SIGNATURE COCKTAIL

Lunazul Reposado Guajillo & Arbol Peppers Aloe Agave Lime Cocktail Notes: This spicy yet refreshing cocktail was inspired after a local cocktail competition I attended in Charlotte recently. Aloe water was one of the secret ingredients and it made me wonder if aloe would cool down a spicy cocktail the same way it does a sunburn. I start this cocktail out with Lunzaul Reposado, who’s vanilla notes help balance out the 1-2 punch of spice. The sweet heat of guajillo peppers with the acidic spice of arbol peppers is the perfect combination of rising heat that sets up the aloe perfectly to do its job – cool it all down. Not only is the garnish striking, but also functional as it allows each guest to kick up the heat of their cocktail. To achieve the blend used as a garnish down the side of the glass, combine coarse salt with a fine grind of both of the peppers from the cocktail. Aloe has a plethora of uses and now you can add using it in a cocktail to the list!

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BARTENDER® MAGAZINE

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Giuseppe Carillo - Mixology Specialist

The Ritz-Carlton Bar & Lounge - Macau

BARTENDER® Magazine is proud to present Giuseppe Carillo as our International Bar Supervisor.

Giuseppe plays a leading role in The Ritz-Carlton Bar & Lounge. He is in charge of managing the operation and menu reinforcement of the bar. He also drives different theme promotions for the bar to make it the talk-of-the-town. For example, with the recent launch of the Salsa Night every Thursday.

Prior to working in Macau, he worked in international brands’ hotel bar for years, including Intercontinental Dubai Festival City and the Marriott Hotel Abu Dhabi. In addition, he also gained years of bar and catering experiences in London since 2011.

BALIKBAYAN

Giuseppe’s Favorite Cocktail Beefeater 24 Cointreau Calamansi Honey Lime Tonic Water

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COCO CHEESECAKE

15 oz. Coco Lopez® Real Cream of Coconut (1 can) 4 lg Eggs 1 tsp Vanilla extract 1/3 cup unsalted butter melted 2 lb Cream cheese - room temp 3/4 cup Sugar 1 cup Whipping cream 3 cup Sweetened shredded coconut 1 1/2 cup Graham cracker crumbs 1 tb Fresh squeezed lemon juice

Preheat oven to 325 degrees. Wrap outside of 9-inch diameter springform pan with 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan. Beat cream cheese and sugar in large bowl until well blended.

Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight. Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake. This recipe yields 12 servings.

THE BEST THAI COCONUT SOUP

1 tablespoon vegetable oil 2 tablespoons grated fresh ginger 1 stalk lemon grass, minced 2 teaspoons red curry paste 4 cups chicken broth 3 tablespoons fish sauce 1 tablespoon light brown sugar 3 (13.5 oz.) cans Coco Lopez® coconut milk 1/2 pound fresh shiitake mushrooms, sliced 1 pound medium shrimp - peeled and deveined 2 tablespoons fresh lime juice salt to taste 1/4 cup chopped fresh cilantro

COCONUT RICE & LENTILS

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

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1 cup long-grain brown rice ½ cup lentils 3 cups Coco Lopez® coconut water 1 cup Coco Lopez® coconut milk ½ teaspoon salt

Combine brown rice, coconut water and coconut milk with salt in a medium saucepan.

Bring to a boil. Reduce heat to simmer, cover and cook for 5 minutes. Add lentils, stir & cover. Cook for 45 minutes, until liquid is absorbed. Turn off heat and rest for 5 minutes.

Fluff with a fork and serve. Makes 4 cups.

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For everything coconut: Cream of Coconut Coconut Water Coconut Milk

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

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BARTENDERÂŽ MAGAZINE

23

Think Like a Bartender Recipes for Life

By L.D. Morrow Amazon.com $11.99

Comedian and former bartender L.D. Morrow has written new light-hearted self-help book Think Like a Bartender: Recipes for Life, which shows the amazing parallels between the job skills of a bartender and life skills for everyone. From learning how to cut people off to working through a bad day, Think Like a Bartender encourages people to tap into their inner mixologist and “serve up” their best selves.

Think Like a Bartender mixes two parts wisdom and one part comedy for a delicious cerebral cocktail everyone will enjoy. Even if you have never had an alcoholic drink, you will giggle your way through this personal, yet amusing perspective on living your best life.

Seedlip Cocktails

100 Delicious Nonalcoholic Recipes from Seedlip & the World’s Best Bars

By Seedlip & Ben Branson Weldonowen.com $20.00

From top mixologists around the world––discover over 100 nonalcoholic drinks recipes using the ground-breaking, acclaimed, artisanal, non-alcoholic spirit, known as Seedlip.

As the world’s first distilled nonalcoholic spirit, Seedlip is solving the ever-growing dilemma of ‘what to drink when you’re not drinking ®’. It is based on the distilled nonalcoholic remedies from The Art of Distillation written in 1651, and now repurposed to pioneer a new category of drinks.

Seedlip is a grown-up nonalcoholic alternative to spirited drinks that balances crisp, delicious flavors and healthy, natural ingredients. This recipe book offers an exclusive collection of Seedlip’s finest cocktails as well as insight into their ethos, technique, and ingredients. Highly illustrated, with recipes from the world’s best bartenders and newly commissioned images from leading drinks photographer, Rob Lawson, here are the secrets of the Seedlip way.

MINIMALIST TIKI

A Cocktail Wonk Look at Classic Libations and the Modern Tiki Vanguard

By Matt Pietrek and Carrie Smith minimalisttiki.com $35.00 hard cover

A paean to the techniques, tools, and practitioners of the modern tiki movement. Combining easy-to-understand analysis of classic recipes with modern sensibilities, Minimalist Tiki is a book like no other.

Pulling from Matt Pietrek’s renowned Cocktail Wonk blog and a decade of crafting tiki drinks at home, Minimalist Tiki is a four-part expedition through the essential skills and knowledge needed to achieve tiki mastery at home.

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Introducing Bud Light Seltzer

What happens when America’s number one beer enters the hard seltzer game? The game changes. Bud Light Seltzer is an easy drinking hard seltzer with a hint of delicious fruit flavor made with the storied brewing credentials of Anheuser-Busch.

It may not be a beer, but to carry the Bud Light name, this seltzer had to be best-in-class. Bud Light Seltzer is made with a unique process that delivers the most refreshing taste possible.

Bud Light Seltzer comes in four delicious flavors – Black Cherry, Strawberry, Lemon-Lime and Mango. It’s gluten-free with only 100 calories, 5% alc/vol and less than one gram of sugar, so you might as well have another one.

WHY DOES IT TASTE SO GOOD?

Bud Light Seltzer’s unique five-step filtration process ensures a clean finish, with no lingering aftertaste. The Bud Light Seltzer brewing team worked hard to ensure that Bud Light Seltzer has the cleanest base for any seltzer out there.

The hard seltzer is naturally carbonated and made with quality ingredients such as sparkling water, real cane sugar and natural fruit flavor to create a light and bubbly seltzer for any occasion.

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WHAT PEOPLE ARE SAYING

Since Bud Light Seltzer hit store shelves and bars nationwide in January 2020, there have been many people eager to try the newest easy-drinking addition to the Bud Light family. Refinery29 called Bud Light Seltzer’s Black Cherry flavor “exquisite” and said Bud Light Seltzer Strawberry was “the best strawberry hard seltzer” they have ever had. People.com’s Mary Honkus said, “in my opinion, Bud Light Seltzers actually have the edge over White Claw.”

SO WHERE CAN I GET IT?

Bud Light Seltzer hit bars and stores nationwide in January 2020 and is available in 12-ounce can variety packs, singleflavor variety packs and 25-ounce cans. It is available in both on-premise and off-premise accounts.

Whether you love Bud Light or not, you’re going to love this brand-new hard seltzer, so go out and give it a try.

For further information visit budlight.com

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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! $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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THE ART OF LeRoy Neiman

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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, Box 691302, Vero Beach, FL 32969 Please include your email

The winner will be announced in the next issue of BARTENDER®.

THE WINNING CAPTION FROM OUR LAST ISSUE RUNNERS UP

“Knot your usual - Mr. Maple.”

Mark Hinklin-Corner Pocket Galion, OH

“A tree walks into a bar and says “my brother put his life into this bar.”

The next issue of BARTENDER®:

BARTENDER® SUMMER

••••• 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 •••••

Steve Hecker Westminster, MA

“So you say you’re trying to put down some roots in our town.”

Chad Jeffries Chelmsford, MA

“Bartender I’ll have a Long Island Iced Tree please, and hold the Bark.”

Laura Nicholson Culpeper, VA

“How would you two ladies down there like a “tree’some” ?”

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AND THE SEVERAL WE RECEIVED: “That tastes Oaky.”

“No ID, we’ll have to cut you in half and count your rings.”

“I am Groot.”

“I heard this was a great watering hole.”

Thank you to all who entered. Try this issue’s contest! bartender.com

“I’m going to have to ask you to leaf.”

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