BARTENDER Magazine Summer 2021

T H E N U M B E R O N E S O U R C E & A U T H O R I T Y O N B A R T E N D I N G , O N P R E M I S E & B E YO N D !

Est. 1979

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SUMMER 2021

STEP INSIDE NYC’S OODNIGHTSONNY

INSIDE

On-Premise says “Welcome Back!”

BRAND BUZZ

Espanita Tequila FEATURED BAR

TAKIBI

FEATURED WINE

DOMAINE BOUSQUET GAIA ROSÉ

FEATURED BARTENDER

AIDAN DEMAREST

FEATURED INTL’ BARTENDER

THIAGO AUGUSTO

CHERRY LIMEADE Simple, smooth, and oh so refreshing!

1½ oz cherry-infused Tito’s Handmade Vodka 4 oz limeade 1 lime slice, garnish 1 cherry, garnish

Add 20 pitted cherries to a bottle of Tito’s Handmade Vodka and let sit for 2-4 days. Then add infused Tito’s and limeade to a glass over ice. Garnish with a lime slice and cherry.

No time for an infusion? No problem. Just muddle a few cherries in your glass and sip your way into sunny days.

VOL. 103 NO. 2 SUMMER 2021

CONTENTS

FEATURES 8

FEATURED BAR Takibi - Portland, OR

10 FEATURED WINE

Domaine Bousquet Gaia Rosé

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12 GOODNIGHT SONNY New York City, NY

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14 BRAND BUZZ Espanita Tequila

16 LIMONCELLO GROWS ON-PREMISE

17 FEATURED BARTENDER Aidan Demarest

18 FEATURED INT’L BARTENDER Thiago Augusto

19 FEATURED RTD

17 12

Uptown Cocktails

25 FEATURED BEER Cajun Fire

31 THE ART OF

LEROY NEIMAN

25 The number one source and authority on bartending, on premise & beyond.

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BARTENDER® Magazine

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VOL. 103 NO. 2 SUMMER 2021

CONTENTS

M AG A Z I N E PUBLISHER/EDITOR:

DEPARTMENTS 4 CREATIVE COCKTAILS 6 SIGNATURE COCKTAILS 20 SHOOTERS 21 BAR RAGS/BAR TRICKS 22 COCKTAILS WITH COCO 24 LIBARY 26 SHOP BARTENDER.COM 27 BARTENDER.COM 28 FOLEY BOOKS 29 SERVICE BAR

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For product information

30 BARTENDER FOUNDATION 32 LAST CALL

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FOUNDER: Raymond P. Foley ART DIRECTOR: Jason Lowsy SENIOR CORRESPONDENT: Greg Cohen EXECUTIVE SECRETARIES: Anne Loffredo, Debbie Snader FOOD CONSULTANTS: Alfred Mayer, Thomas Jannarone HUMOR EDITOR: Hymie Lipshitz ADVERTISING DIRECTOR: Jackie Foley (772) 999-3994 bartender.com / mixologist.com e-mail: info@bartender.com FACEBOOK: bartendermag TWITTER: twitter.com/barmag PINTEREST: pinterest.com/bartendermag BLOG: bartendermagazine.wordpress.com TUMBLR: barmag.tumblr.com INSTAGRAM: bartendermagazine MARKETING ASSISTANTS: Chrissy Epp Olivia Lipp SOCIAL MEDIA: Catie Gibbons SPECIAL CONSULTANTS: Michael Cammarano, Jake Jacobsen, Rene Bardel, Robert Suffredini, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 260,000 readers and subscribers.

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Jaclyn Wilson Foley

BARTENDER® Magazine

SUMMER 2021

EDITORIAL CONTRIBUTIONS:

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Letter from the Founder & Publisher

W

hat a difference a year makes! This time last Summer our industry was in the grip of an unprecedented crisis with the near closure of bars and restaurants. Today, as we write this, on-premise is not only open again, it’s thriving.

We haven’t completely beaten Covid yet, and of course our friends and colleagues in many other countries are still working hard to re-open, but there’s a clear light at the end of this long tunnel and there’s plenty of reason to be optimistic that our industry is on the path to recovery.

Interestingly, while on-premise clearly suffered in 2020, the beverage alcohol industry as a whole did well last year.

According to a recent report from IWSR Drinks Market Analysis, total U.S. alcohol consumption in 2020 grew by 2%, representing the largest volume gain in nearly 20 years. But more importantly, IWSR says that year-to-date 2021 alcohol volume in the U.S. is still higher than 2019, with an expected increase of 3.8% growth in consumption this year and 5.5% increase in dollar value – undoubtedly much of that rebound can be attributed to people coming back to bars and restaurants, celebrating and drinking, and spending!

In this issue, we bring you the story of a popular bar in New York, “Goodnight Sonny,” and how they – like so many other establishments across the country – weathered the challenges of the past year. “If the pandemic taught us anything, it was to appreciate what we had. Our health. The people in our lives… friends became family,” they said. It’s a sentiment that truly defines the people who work in this industry together.

Our Summer 2021 issue also features a profile of a great new bar in Portland, Oregon, “Takibi,” a collaboration between Jim Meehan and the Japanese lifestyle brand Snow Peak. We also introduce you to Aidan Demarest and Thiago Augusto, our talented featured bartenders this issue. And of course you’ll find our regular features on exciting new brands, recipes, books, and bar humor!

As always, it’s an honor to be part of this incredible industry we all love.

The number one source and authority on bartending, on premise & beyond.

SUMMER 2021

BARTENDER® Magazine

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Creative

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

Cocktails

CHARRED GRAPEFRUIT Tito’s Handmade Vodka Ruby Red grapefruit juice Charred grapefruit peel Fresh watermelon juice

Cilantro Rosemary sprig garnish Sea salt

— James Phillips,Costa Coastal Kitchen & Bar, Murrells Inlet, SC

LAZY RIVER Uncle Nearest 1884 whiskey Licor 43

— Lead Mixologist Liz Pearce & Divisional Bar Training Manager Thomas Moore, Aba, Chicago, IL & Austin, TX

HIBISCUS MARGARITA

SAKE SOUR

0.5 oz. FRUITLAB Hibiscus Liqueur 1.5 oz. IXÁ Silver Tequila 1 oz. Fresh Squeezed Lime Juice 1 oz. Simple Syrup

1.5 oz. 135 East Gin 1 oz. Akashi Tai Umeshu Plum Liqueur 0.5 oz. Yuzu Liqueur 1 Egg White

➜ Combine all ingredients with ice in shaker tin. Shake until tin goes frosty. Strain into a margarita glass.

Garnish with a lime wheel.

— Litty Mathew and Melkon Khosrovian, Greenbar Distillery Los Angeles, CA

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SUMMER 2021

Passion fruit Lime

— Chris, OrderingBartender, Halcyon Montclair, NJ

BARTENDER.COM | MIXOLOGIST.COM

PLEASE DRINK RESPONSIBLY.

Signature

Cocktails

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

Strawberry Jalapeno Margarita 1.5 oz. Infused 1 oz. Agave Tequila 0.5 oz. Cointreau 1 oz. Lime Juice ➜ Pour mixing tin over ice with a strainer in a Margarita Glass with Salted Rim. —Cibolo Moon, JW Marriott San Antonio Hill Country Resort & Spa San Antonio, TX

The Bellinger Cocktail

The Sazerac Sazerac Rye Whiskey Herbsaint Legendre Peychaud's Bitters Simple syrup (prepared in a 1:1 ratio of Louisiana cane sugar to water) Lemon peel

— Hadi Ktiri, Beverage Manager Miss River @ The Four Seasons Hotel New Orleans, LA

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SUMMER 2021

oz. Hendricks Gin oz. St. Germain Elderflower Liqueur oz. Fresh Lime Juice oz. Basil Infused Simple Syrup (house made) Basil Leaf garnish in a martini glass

—Michael Schaus, Head Bartender/Mixologist, The Nevada Room Piano Bar & Bistro Las Vegas, NV

➜ A few hours before making the drink: put rye whiskey in refrigerator, make simple syrup & refrigerate, place old-fashioned glass in freezer.

Pull all above out. Pour splash Herbsaint Legendre into frozen glass to coat. Discard excess, leaving small amount in bottom.

Shake 6 dashes Peychaud's bitters into glass. Pour 1/4 oz. each simple syrup & cold filtered water. Pour 2 oz. rye whiskey into glass. Give quick stir. Peel strip off lemon & squeeze it peel-side down over top of drink to express oils. Drop peel into glass -gives a lemony nose to cocktail as you sip.

1.5 0.5 0.5 0.5

"Maiden and Mistress" 1 oz. Orange infused Zyr vodka 1 oz. Hendricks midsummer solstice gin Bar spoon (5ml) passion fruit puree 0.3 oz. St Germain elderflower liqueur Garnished with betel nut leaf, orange zest abstract quill, and tiger lily petals.

—Dante Govender, Mixologist Addison Reserve Country Club Delray Beach, FL

B A R T E N D E R . C O M | M I XO LO G I ST. C O M

SUSTAINABILITY IS THE NEW RESPONSIBILITY ®

In the village of Koskenkorva, we run on bioenergy, use our barley fully, even its husks and stalk, and recycle 99.9% of everything. Some call this sustainability. For us it’s a way of life. (And yes, we’re working on that last 0.1%.)

See the big picture: www.koskenkorva.com

® ®

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@KoskenkorvaVodka Imported by Marussia Beverages USA | Cedar Knolls, NJ | marussiabeveragesusa.com | Please Drink Responsibly

Featured

BAR

JIM’S “ROSE CITY” COCKTAIL 1 oz. Dolin Dry Vermouth 1 oz. Dolin Blanc Vermouth 0.75 oz. Stone Barns Cherry Matsutake Brandy 1 tsp. Ayers Creek red currant preserves ➜ Measure ingredients into a chilled mixing glass. Add approximately one and a half cups ice cubes. Stir and fine-strain into a chilled Nick & Nora glass. Garnish with three kirsch brandied cherries on a pick.

TAKIBI

PORTL AND, OR

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SUMMER 2021

Northwestern focus broadens to include coffee from Proud Mary, Japanese tea from Mizuba, Kettl and Smith, and a concise sake list available by the cup and carafe highlighting Niigata breweries from Snow Peak’s home prefecture.

“My family and I moved to Portland because we were drawn to the city’s proximity to breathtaking nature and farms,” said Meehan. “Our first apartment was just a few blocks away from Snow Peak’s original U.S. retail store, where I’d browse and dream of building a comfortable campsite for my friends and family to gather under the sun and stars. Seven years later, I’ve moved closer to that aspiration in partnership with Snow Peak at Takibi. We’ll gather guests around an open, wood-fired oven for food from those farms paired with a beverage program I’ve curated with Lydia McLuen, our bar manager.”

PHOTOS BY A J MEEKER AND ASHLEY MARTI

J

im Meehan who built the famous PDT bars in New York and Hong Kong, and authored “The PDT Cocktail Book” and “Meehan’s Bartender Manual,” has just joined to open Takibi restaurant and bar in his new hometown of Portland, Oregon.

Takibi is a partnership between Snow Peak, the Japanese outdoor lifestyle brand, Submarine Hospitality Group, and Meehan, and is located adjacent to Snow Peak’s U.S. headquarters and flagship retail store in downtown Portland.

Japanese for “bonfire,” Takibi serves Japanese-inspired cuisine and cocktails by way of the Pacific Northwest.

Takibi’s beverage program will be Meehan’s first in Portland. Meehan and rising star bartender Lydia McLuen have curated a local selection of wines, beers, beverages and spirits to mix classic cocktails with Japanese accents. Their Pacific

B A R T E N D E R . C O M | M I XO LO G I ST. C O M

Featured

Wine

DOMAINE BOUSQUET GAIA ROSÉ

VINTAGE 2020

ARGENTINA

VARIETAL 100% Pinot Noir

INFORMATION:

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ew from Domaine Bousquet, Gaia Rosé hails from the vineyards of Tupungato, high in Mendoza’s Uco Valley – today a source of many of the Mendoza region’s most celebrated wines. The wine takes its name from Gaia, ancient Greek goddess of the earth and an inspiration for the Bousquet family, dating back to the late 1990s when as visionaries and intrepid pioneers they left their native France to buy and plant in virgin land, in the remote Andean foothills of Argentina. Domaine Bousquet, now Argentina’s foremost name in organically grown wines, has farmed organically from the start, and as

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such Gaia Rosé is made entirely from organically grown grapes.

Gaia Rosé is a 100% Pinot Noir, grown in sandy, gravelly soil at a cool 4,000 feet/1,200 meters above sea level. Intense sunlight and high day-night temperature variations all play a part in the wine’s elegance and refreshing acidity. Juicy, yet well-structured, Gaia Rosé 2020 is dry and medium-bodied, with a food-friendly, “invite-asecond-glass” alcohol level of 13%. Pale pink in color, the wine has aromas of strawberry and red berries, rounded out by subtle hints of orange zest and floral notes. A creamy mid-palate gives way to a lively acidity on the finish.

Gaia Rosé blends the approachability of New World fruit with the elegance of the Old World, the latter a testament to the Bousquet family’s French origins.

Alcohol : 13.1 % Residual Sugar : 1,29 g/l Acidity: 6 g/l pH: 3,43

VINEYARDS Own Vineyards in Tupungato, Alto Gualtallary. By the foothills of the Andes at 4000 ft. altitude. The vineyards enjoy a marked thermal amplitude.

Gravel and sand Soil.

WINEMAKING Early morning manual harvest during the second and third week of February.

Full cluster press to maximize aroma extraction followed by a 5-day cold maceration at 6°C. Fermentation at a maximum temperature of 13°C for 30 days.

TASTING NOTES Pale and pretty crystal clear pink.

Strawberries and red berries aromas with orange zest and floral notes.

Lively with creamy mid palate and lively acidity.

PAIRING Appetizers and tuna dishes.

Serve at 10°C.

B A R T E N D E R . C O M | M I XO LO G I ST. C O M

.com

Ballz

Buzz

Selling Single-Serve Premixed Cocktail Brand in the US.* Email salesinfo@southern-champion.com to add premium, premixed cocktails to your menu. Available in both wine and spirit formats. ©2021 BuzzBallz, LLC, Carrollton, TX. Please Enjoy Responsibly.

feature

PHOTOS BY LUCY HAW THORNE

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Good Night Sonny was the second bar that the Endless Hospitality team opened after their first cocktail bar, The Wayland was a huge success in 2012. Good Night Sonny opened its doors in 2015.

The Wayland was created to embody partners Jason Mendenhall and Robert Ceraso’s idea of a perfect party thrown in a country house with all your friends invited. Inventive cocktails, food all night, live music and a feeling of escape from the city around you. Good Night Sonny was a follow up that was created to contrast the Wayland. Instead of an escape from the city, GNS was created to embrace all the best aspects of a classic New York tavern.

Located on one of the East Village’s most high profile corners on Saint Marks Place, the bar quickly became a meeting place

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for neighbors, friends and New York’s restaurant industry. GNS is a lively and energetic party every night. Starting at happy hour when guests line up early to have access to a rotating list of 12 to 14 oysters and ending late at night when groups of restaurant workers from all over the city come together for cocktails and late night meals to wind down after long shifts of their own. The bar is overseen by partner Pete Canny, who not only curates the ever changing cocktail and food programs but also the Hip-Hop heavy play list. Mr. Canny and his amazing staff make everyone feel like a regular… from their first visit to their hundredth.

In March of 2020, like all the rest of New York City, GNS had to go into shutdown. By then Mr. Canny, Mr. Mendenhall and Mr. Ceraso had four locations open and were working on 2 more.

Endless Hospitality Group employed over 100 people at that

B A R T E N D E R . C O M | M I XO LO G I ST. C O M

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point and had no choice but to furlough them all. For the first time in over 5 years Sonny went quiet.

Ceraso said, “During the shutdown, we did what a lot of our peers did. We did zoom cocktail classes. We made sourdough.

We met as a team on zoom every couple of days to strategize what would come next, but also just to see each other and share drinks and food and maybe catch a buzz to try to find a little time to feel normal.”

“In late May the city allowed us to open for to-go cocktails and food. We were excited to be back open in any capacity. But it was hard for us to come to terms with this new version on hospitality.

Bars like Sonny aren’t at their best when they are serving drinks in plastic through a window. Bars like Sonny and so many of our peers were built to connect to people. To make cocktails and see our customers faces when they try them for the first time.

To shake hands and hug old friends and talk about our mutual battles and triumphs. Those moments were missing for us for a long time.”

“There were a lot of ups and downs for the rest of 2020. We opened. We closed. We made changes constantly to try to keep up with the world. Through it all we were never really able to connect back with customers like when times were normal, but we were able to hire staff back and connect with each other.”

“We kept our circles close and acted like people who had been through something deep together. Because we were. If the pandemic taught us anything it was to appreciate what we had. Our health. The people in our lives. Our businesses that had somehow survived a year of global pandemic. Friends became family. We shared our hopes and fears as easily as we used to share cocktails.”

“Eventually the city opened back up. Now it’s 2021 and we have made our 1,000th pivot…hopefully back to some lasting normalcy. We can see customer’s faces again and they can see us smile when they tell us how important it is to them that we’re all back together. We are handing drinks over the bar again for the first time in 15 months. Things still aren’t perfect. People are still unsure of exactly how to act. But they are coming back. We shake hands again and we hug our friends every chance we get.

We share a lot of cocktails.”

The number one source and authority on bartending, on premise & beyond.

FROZEN COSMOPOLITAN Lemon Verbena Infused Vodka Fresh Lime Juice Cointreau House Made Cranberry Purée "Since we reopened for the pandemic we brought in a frozen machine we never had before, and have done a new slushy every week since then with no repeats."

QUEENS BRIDGE SWIZZLE

1/4 oz. Demerara syrup 3/4 oz. Fresh Lemon Juice 3/4 oz. Gin 3/4 oz. Pear Brandy Sprig of mint

➜ Shake, strain into a collins glass, top with crushed ice, Angostura bitters and a dash of ginger beer.

SUMMER 2021

BARTENDER® Magazine

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Brand

Buzz ESPANITA TEQUILA, DEVELOPED WITH BARTENDERS IN MIND

T

here’s no shortage of new and interesting tequila brands in the U.S. – it’s one of the fastest-growing spirits categories in the country (in 2020 alone, total tequila volume in the States increased by almost 16%, according to IWSR Drinks Market Analysis). But very few new tequilas are designed especially with bartenders in mind, which is one of many reasons why award-winning Espanita Tequila has been so successful behind the bar.

“The taste profiles of our three Espanita tequilas were specifically developed to put in bartenders’ hands a truly versatile tequila brimming with flavors and aromas,” explains Marina Wilson, President and Founder of Espanita Tequila Company, who got her start in the industry by importing and marketing craft tequilas before she started her own. “Our tequila is zesty and vibrant, with crisp floral aromas, while also being so smooth and velvety at the same time. It works in practically any tequila-based cocktail and elevates and enhances the drink.”

With a commitment to preserving and honoring traditional craftsmanship, each expression in the Espanita Tequila portfolio starts with hand-selected 100% Weber Blue Agave grown in the Highlands of Jalisco, Mexico. From there, the agave piñas are slow roasted at low temperatures in large stone ovens, before the juice is extracted and fermented for up to seven days using natural yeast.

After distillation, Espanita Tequila

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ESPANITA BLANCO TEQUILA

is distilled in small alembic pot stills before aging and bottling in an attractive and eye-catching package labeled with Espanita’s signature crescent moon emblem surrounded by shimmering stars (a symbol of power that has been recurring in art and spiritual thought for over 30,000 years.)

“I have always been fascinated by the spirit of Blue Agave and by the craftsmanship and passion behind each step of transcending stone-hard and caustic agave piñas into fragrant, complex, and flavorful tequila,” adds Wilson. “It is important to know and appreciate that each of these numerous steps were developed and perfected by many generations of tequileros in Mexico over several hundreds of years. This is a very elaborate and labor-intensive process!”

Additionally, the brand is working on new expressions including several double barrel editions, and single barrel tequilas that will be available to individual on-premise accounts starting later this year. Espanita is also preparing to introduce an extra añejo soon, and a series of flavored tequilas.

“Innovation is a crucial part of Espanita’s brand philosophy,” says Wilson.

It’s not just bartenders who have discovered and embraced the flavors and versatility of Espanita Tequila, so has Armando Christian Perez, better known as the megastar musician Pitbull.

According to Wilson, after being introduced to Espanita, he immediately fell in love with it (especially Espanita Reposado, his favorite), and now serves as the brand’s global ambassador and creative advisor.

“Innovation is a crucial part of Espanita’s brand philosophy.”

An exceptional crystalclear unaged tequila which embodies the purest expression of Weber Blue Agave. The aroma is characterized by flavors of marzipan, chocolate mint, sage, bay leaf, and lemongrass, and the taste is silky smooth and vibrant, with rich flavors of hazelnut, black peppercorn, rosemary, and thyme.

ESPANITA REPOSADO TEQUILA Aged for six months in slightly charred ex-Bourbon American white oak barrels to bring out succulent aromas of spiced butter, vanilla butterscotch, jasmine tea, and slight peppery herbal scents. The flavor of this highly awarded tequila is notably creamy and focused on roasted agave punctuated by walnut, kola nut, sassafras and sweet tarragon.

ESPANITA AÑEJO TEQUILA A well-aged añejo tequila skillfully incorporates wood-driven flavors with a rustic presence of roasted agave, and that’s exactly what you find in Espanita Añejo. Aged for 18 months, this superb tequila combines an aroma of honey oak, roasted agave, and traces of citrus tree wood, almond nougat and caraway with a taste that’s slightly chewy, fruity, and medium-to-full body with flavors of fresh grass, vanilla, and toasted marshmallow.

B A R T E N D E R . C O M | M I XO LO G I ST. C O M

“THIS IS MY EXPRESSION OF TEQUILA!” PITBULL (ARMANDO CHRISTIAN PÉREZ)

100% PURO DE AGAVE LEARN MORE AT ESPANITA-TEQUILA.COM #ESPANITATEQUILA

@ESPANITA-TEQUILA

©2021 IMPORTED BY DOUBLE EAGLE IMPORTS LTD, ALPHARETTA, GA. 40% ALC. BY VOL. ENJOY RESPONSIBLY!

feature

Thanks to forwardthinking brands like Fabrizia and Villa Massa, limoncello has increasingly become a favorite spirit among bartenders across the U.S.

Limoncello

Grows On-Premise

L

imoncello, traditionally served chilled in a cordial glass and often enjoyed as a digestif after dinner, is now increasingly found in interesting and innovative cocktails thanks to forward-thinking brands that have aimed to modernize this age-old lemon liqueur and update old notions of how it’s best enjoyed.

According to recent data from the research experts at IWSR Drinks Market Analysis, limoncello volume in the U.S. grew by +8.3% last year (total limoncello volume in the U.S. is second only to limoncello’s ancestral home country of Italy). That’s a significant growth rate, especially in a challenging year, and the category is on pace to further increase by +1.1% in volume from 2020 to 2025. Much of what’s driving that growth are bartenders who have discovered the unique versatility of this flavorful spirit, and brands that have worked hard to develop their on-premise presence. Prior to the pandemic, IWSR data shows that limoncello sales in the on-premise were steadily increasing.

“Limoncello, when made correctly, provides a delicious and versatile lemon flavor that complements and enhances a wide range of drinks. Plus, it is cost-effective,” says Phil Mastroianni, co-owner and founder of Salem, NH-based Fabrizia Spirits

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which produces all-natural Fabrizia Limoncello, one of the fastest-growing brands in the category in the U.S. “We are always trying to expand on-premise sales for our limoncello, as that remains a critical channel for us. We especially enjoy placing it in establishments you might not expect or that use limoncello in unique and innovative ways, such as in margaritas at Mexican restaurants, fancy martinis at cocktail lounges and bistros, or even as part of straightforward drinks at your local corner pub.”

Cocktails are also a focus for Villa Massa Limoncello, a brand that dates back to a family recipe from the 1890’s in Sorrento, Italy, and is now the top-selling premium limoncello in the world. Among the cocktail ideas on Villa Massa’s website are unexpected recipes like the “Bloody Pizza” (a limoncello take on the Bloody Mary), and espresso coffee with a shot of limoncello. Limoncello’s refreshing lemon flavor makes it a favorite particularly for summer cocktails too – limoncello with vodka, limoncello with whiskey and fresh mint, or even limoncello in a mimosa, the versatility of this spirit lends itself to unlimited drink possibilities.

“While a lot of liqueur and cordial brands focus on off-premise, for Villa Massa on-premise is just as important as off, especially as interest in limoncello cocktails continues to grow among bartenders,” says Matt Appleby, Director of Marketing at Zamora Company USA, the brand owner and importer of Villa Massa. “Whether in a bar or at home, consumers want premium products, and Villa Massa has definitely helped premiumize the limoncello category.”

Appleby also notes that Villa Massa only uses P.G.I. (Protected Geographical Indication) Sorrento lemons to produce their limoncello.

Both Villa Massa and Fabrizia say that their total volume is split fairly evenly between on- and off-premise. Fabrizia will produce about 150,000 bottles this year, with about 75,000 ultimately going to on-premise accounts throughout the 16 states where they’re in distribution. Fabrizia Spirits has also launched a line of canned and bottled limoncello-based ready-to-drink products as well.

“We continue to be the number one limoncello in Boston’s North End and you’ll find us at major restaurants like Limoncello Restaurant in West Chester, PA; Bricco and Benevento’s in Boston; Skyline Park and La Grotta in Atlanta; the Copper Door in New Hampshire; and the Tuscan Kitchen in New Hampshire and Massachusetts,” adds Fabrizia’s Mastroianni.

B A R T E N D E R . C O M | M I XO LO G I ST. C O M

Featured

BARtender His rare depth of knowledge and insight into the bar business has landed Demarest various hosting and judging opportunities, from The Oscars and The Grammys to the San Francisco World Spirits Competition.

SIGNATURE COCKTAIL

Aqua-Man

AIDAN DEMAREST SOFITEL LOS ANGELES AT BEVERLY HILLS

T

he most talented people in Los Angeles aren’t only in the entertainment industry, they can also be found behind the bar. Aidan Demarest, the Director of Nightlife at the iconic Sofitel Hotel in Beverly Hills, has been a fixture in LA’s hospitality industry for over 20 years.

Demarest fell in love with the cocktail culture that emerged just as the urban redevelopment of downtown Los Angeles exploded, opening four of LA’s most beloved bars – Seven Grand, The Doheny, First & Hope Supper Club and The Edison – as a General Manager and served as Beverage Director for the 213 Group and the acclaimed Spare Room in the Hollywood Roosevelt Hotel. Before joining the Sofitel in 2019, he also

Blue, fresh and bright like a gorgeous sunny day by the pool, The Aqua-Man is your ideal summer cocktail. Made with 100 proof Smirnoff vodka, this cocktail has a robust flavor with a dry finish for ultimate smoothness and clarity. Blending the orange-like light bitterness of the blue curacao and the delicate sourness of the lemon juice, with a splash of Fever Tree ginger beer for a sweet touch. This beautiful creation tastes like a summer afternoon in lovely Southern California.

An ode to the SoCal living to come and try all summer at Sofitel Los Angeles lounge bar, Riviera 31.

oversaw the huge success of Beaches in West Hollywood.

Demarest’s private cocktail consulting firm Liquid Assets has nailed drink lists at 1886 in Pasadena, Frauds & Swindlers in San Diego, and Pedalers Fork in Calabasas, just to name a few.

His enthusiasm for fine spirits has enabled him to travel the world consulting on blending, branding and marketing for both wineries and distilleries. Demarest also launched four spirit brands as a Brand Ambassador, including Elit

by Stolichnaya and El Silencio Mezcal.

His “Aqua-Man” signature cocktail, ideal for summertime by the pool, is made with 100 proof Smirnoff Vodka, blue curacao, lemon juice, and a splash of Fever Tree ginger beer.

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Featured

International Bartender T

hough only six years behind the bar, Brazilian bartender Thiago Augusto has worked at some of the top venues in Rio de Janeiro, including Restaurante Casa Momus, the Grand Hyatt Rio, and now the Spirit Copa Bar at the city’s luxurious Fairmont Hotel at Copacabana Beach.

In 2019 and 2020, Thiago won first place in a competition to recognize the “Best Caipirinha” among all hotel bartenders in Rio, and also last year the Spirit Copa Bar was announced as one of the “Best International Hotel Bars” in Latin America and the Caribbean, in the Tales of the Cocktail 2020 Spirited Awards.

In addition to creating cocktails and homemade infusions for tourists and locals at his bar, he also hosts cocktail workshops for hotel guests and works on large events in the city (including New Year’s Eve, Carnival, and international fairs and congresses).

THIAGO AUGUSTO SPIRIT COPA BAR, FAIRMONT HOTEL RIO DE JANIERO, BRAZIL

SIGNATURE COCKTAIL In tribute to the famous Portuguese explorer Vasco de Gama, the first European to reach India by sea, his “7 Mares” cocktail:

7 MARES

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30 30 40 15 30 25

ml White rum ml Dark rum (spiced) ml Fresh pineapple juice ml Amaro Lucano ml Mate ml Orgeat de Brazilian mix nuts (cashew nut and almonds)

SUMMER 2021

3 dashes Brazilian coffee bitters 10 ml Tahiti lemon juice Method: Throwing Ice: Crushed Glass: Glass tiki Decoration: Pineapple crown, dehydrated lemon and coffee mixer over the ice

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Featured

RTD

UPTOWN COCKTAILS VOTED “PRODUCT OF THE YEAR” BY CONSUMERS

BY GREG COHEN

U

ptown Cocktails only launched in April 2020 and have already taken top honors in the beverage alcohol category in the 2021 “Product of the Year” awards. Backed by support of over 40,000 shoppers, “Product of the Year” is the world’s largest consumer-voted award for product innovation across dozens of categories.

Created from a blend of wine and natural ingredients (no corn syrup or artificial flavors), the Uptown Cocktails portfolio includes seven flavors of expertly pre-mixed drinks all packaged in 1.5L bottles at 13.9% ABV: Pina Colada, Lemon Tea, Ruby Red Grapefruit, Chocolatini, and three varieties of margaritas made with 100% agave wine (original, strawberry, and mango).

“Uptown Cocktails offer a unique way to enjoy your favorite cocktail flavors without expending valuable time and energy on purchasing multiple ingredients,” says Tia Wines, the Director of Marketing. “Conveniently located on grocery shelves across the nation, we see opportunities on-premise as well.

Uptown Cocktails provide restaurants and bars with beer and wine licenses a

viable means of expanding their menu and offering cocktail options to their patrons. Based on the popularity of many RTDs with grocery shoppers, the appeal may translate to restaurants as they scour for offerings to bring in more business.”

Uptown Cocktails are crafted by Texas-based Southern Champion, which also produces the line of popular BuzzBallz ready-to-drink canned cocktails.

The women-owned, family-operated distillery, winery and brewery was founded in 2009, and has since expanded its product base and distribution, growing into a well-known worldwide brand.

The number one source and authority on bartending, on premise & beyond.

“Uptown Cocktails offer a unique way to enjoy your favorite cocktail flavors without expending valuable time and energy on purchasing multiple ingredients.”

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Shooters

FRENCH VANILLA SHOOTER

BAZOOKA JOE

1 oz. Vodka 2 oz. Pineapple Juice 1/2 oz. Chambord 1/2 oz. Vanilla Bean syrup

Irish Cream Liqueur Banana Liqueur Blue Curacao

FRUIT LOOPS SHOT

½ oz. Lemon Berry Vodka ½ oz. Blue Curacao ½ oz. half & half Fruit loops garnish

MELON BALL SHOOTER

Barbie Shot 1 1 1 1

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

oz. Malibu Rum oz. Broken Shed Vodka oz. cranberry juice oz. orange juice

Tito's Vodka Midori Melon Liqueur Pineapple juice

LIFESAVER SHOT MEXICAN SAMURAI 1 oz. Tequila 2 oz. Ty Ku Liqueur 1 dash sour mix

1 oz. Light Rum 1 oz. Pineapple Juice 1/4 oz. Lime Juice Splash Blue Curacao Splash Triple Sec Splash Simple Syrup

➜ Garnish with Lifesavers

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AD

COCKTAILS opez with

Coco L

SKINNY COCO

5 oz. Coco Lopez® Coconut Water 1.5 oz. Vodka 1 Splash Pink Lemonade Juice of 1/2 Lemon

BODEGA NEGRA

1 oz. Coco Lopez® Real Cream of Coconut 1.5 oz. Milagro Tequila .5 oz. Lime Juice Tajin spice for rim ➜ Combine all ingredients into a tin with ice and shake. Cover half the rim in Tajin. Strain cocktail into rocks glass with fresh ice, garnish with lime wedge & edible flower.

—From Dream Downtown in NYC

MONKEY COLADA

SKINNY SNAP

2 oz. Coco Lopez® Coconut Water 4 oz. Ginger Ale 1 oz. Fresh Lime Juice 1 oz. your favorite Rum Garnish with mint & lime.

2 oz. Coco Lopez® Real Cream of Coconut 2 oz. Monkey Shoulder Scotch 3 oz. fresh pineapple juice .75 oz. fresh lime juice 3 dashes Angostura bitters Splash water pinch salt

➜ In a blender, combine ingredients & blend until smooth. Pour into a hurricane glass with ice and garnish with pineapple wedge.

—By Vance Henderson

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For everything coconut: Cream of Coconut Coconut Water Coconut Milk

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

cocolopez.com bartender.com mixologist.com

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Libary

Barantined: Recipes, Tips, and Stories to Enjoy at Home

By Mike Wolf | Available at Amazon.com $29.99 hardcover ➨ In March 2020, the restaurant and bar business shut down for months when a devastating tornado tore through Nashville and a pandemic rocked the world. Compiled by Nashville writer and mixologist extraordinaire Mike Wolf, Barantined aims to catch a unique moment in time when the world spun out of control and came to a halt all at once. Shake, stir, and sip your way through quarantine with more than 80 easy-to-make cocktail recipes, techniques for making cordials, and the best drinking tips from mavericks of the mixology scene. With insights gathered from more than 50 expert bartenders and sommeliers, Barantined provides a unique look into what hospitality workers from Nashville and beyond miss most about being behind the bar and how their approach to their profession has changed, alongside their favorite DIY drinks and activities designed to bring the bar to you.

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SUMMER 2021

The Atlas of Bourbon and American Whiskey: A Journey Through the Spirit of America

by Eric Zandona $19.99 available on Amazon ➨ Spirits expert Eric Zandona takes you on a region-by-region journey through the unique flavors of American whiskey, from Kentucky's bourbon heartland and New York's Empire Rye revolution to Tennessee, Texas, Indiana, and the Pacific Northwest.

Explore all there is to know about the only true American spirit.

This atlas provides a quick primer on the history of bourbon and American whiskey, and a brief technical overview of what makes American whiskey unique, before diving into a more in-depth look at each region.

It features maps, facts, historical information, as well as regional guides and cocktails suggestions at the end of each chapter that either have some historical or flavor connection to the region. There are also profiles of more than 50 key distilleries and their whiskey.

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Featured

Beer

CAJUN FIRE BEER BUILDS CULT FOLLOWING IN LOUISIANA

I

f you think a beer called “Cajun Fire” could only come from a place like New Orleans, you’d be right! Paying homage to the rich cultural ties of Cajun, Houma Indian, and the African Diaspora, fast-growing Cajun Fire is the first Black-owned brewing company in Louisiana and the South, led by native New Orleanian Jon Renthrope, one of the few Black American brewmasters in the U.S. Using local ingredients, and a lot of New Orleans-style creativity, the Cajun Fire craft beer portfolio includes “Cajun Fire Honey Ale,” “Big Chief Crème Stout,” “Blacktoberfest” milk stout, and the popular “P-Train Raspberry Milkshake IPA.” Cajun Fire isn’t only admired for its beers, the company has also been very instrumental in addressing social and environmental disparities and developing economic opportunity in the Orleans Parish community. With a mission of “Brewing for socio-economic gains one pint at a time,” Cajun Fire has not only created an increase in civic pride but also tangible accomplishments for many community-driven initiatives, including raising more than $700,000 for local philanthropies and non-profit organizations.

Family-owned and operated, Cajun Fire was founded in 2011 and is currently available throughout Southeast Louisiana and statewide in Michigan.

The number one source and authority on bartending, on premise & beyond.

above:

Our current line up of products. left:

(pictured left to right) Adam Dawson, Jon Renthrope. photo

by Say Red Studios below:

Our Seasonal cult favorite; The Big Chief Creme Stout.

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Bartender (bär'tӗn'dәr) – One who mixes and serves alcoholic beverages from behind a bar. Not to be confused with: taxi driver, chef, loan officer, marriage counselor, doctor, matchmaker, babysitter or psychiatrist.

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The Bartenders’ Foundation Providing education opportunities for Bartenders and their families.

In 1999, Ray Foley, Former bartender and founder of BARTENDER® Magazine, created the Bartenders’ Foundation™ to award scholarships to bartenders and/or their children. For each BARTENDER® Magazine subscription, $5.00 is donated to The Bartenders’ Foundation™. The Foundation is registered with the IRS as a non-profit, so all contributions are tax deductible.

The goal is to award one scholarship per year. Each student selected will be awarded $5,000 payable over four years. The first scholarship was announced on Bartender Appreciation Day, June 18, 2001.

TO APPLY OR DONATE: Although Ray Foley made the initial contribution, we need to raise the money to achieve our dream. If you would like to make a contribution, no matter how large or small, please send your tax deductible gift to: The Bartenders’ Foundation™ Box 691302 Vero Beach, FL 32969 Bartenders, or their sons/daughters who are interested in applying for next year’s scholarship should write to the addresss above or visit bartenderfoundation.com or email info@bartender.com for an application.

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t r A THE

OF

LeRoy Neiman

Exclusive offer ONLY from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman Racing Retrospective (34”x 22”) Personally signed poster $250

Girl Jockey (27 7/8”x 20”) Personally signed poster $200

Arnie in the Rain (24 3/4”x 30”) Personally signed poster $250

Send check or money order to: Foley Publishing, P.O. Box 691302, Vero Beach, FL 32969 Add $15.00 for shipping and handling.

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LAST

Call!

The next issue of BARTENDER®:

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

FALL/WINTER 2021 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

“So it turns out only a true love's kiss will turn me back into a product-liability attorney.”

— Gill Hurtig, Evanston, IL

RUNNERS UP Turns out she was seeing a fragrance specialist at Chanel behind my back

And ever since I haven't been able to escape the stench of "guilt by association".

Harris Fogel Springfield, PA

Cindi Caron Pawley Island, SC

No, I said Pepe Le Brew.

My life's dream was to be some team's mascot.

Susan Wickes Richmond, IN

Richard G. Marcil Macomb, MI

Ý You think your life stinks.

Please sir, say it, don't spray it.

It's so good to relax, I've been running on fumes.

Ý You giving me the stink eye?

Janet L. Davis Waller, TX

Carol Lasky Boston, MA

Ý Great place, but service stinks.

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

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and the several we received: Ý Drinking here doesn't cost me a scent. Ý I'm drunk as a skunk.

Need more BARTENDER®?

Stay up to date with everything BARTENDER®-related at BARTENDER.COM MIXOLOGIST.COM

Ý Skunk Beer.

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JAPANESE ARTISAN GIN

92 POINTS

marussiabeveragesusa.com | Please Drink Responsibly

@ 135EastGin

Imported by Marussia Beverages USA | Cedar Knolls, NJ

THE VODKA OF TOMORROW

BROKEN SHED VODKA IS AHEAD OF YOUR TIME. Because it’s made in New Zealand where it’s already tomorrow. Pretty neat huh? Just like a crisp, clean glass of our vodka distilled with the purest New Zealand mountain mineral water, spring water, highest quality sustainable whey, and nothing else. Because when you’re crafting The Vodka of Tomorrow, you make sure it tastes ahead of its own time, too.

Cheers to Broken Shed New Zealand Vodka.

Cheers to tomorrow.

DISCOVER WHAT VODKA C AN BE AT BROKENSHEDVODKA.COM

NO ADDITIVES, SWEETENERS OR GMO’S, GLUTEN-FREE FROM START TO FINISH

Broken Shed Vodka, 40% ABV, Distilled from Whey. Imported to the USA

by Broken Shed Imports, Manhasset, NY. Broken Shed Vodka is produced

by Broken Shed Limited, Wanaka, New Zealand. Drink Responsibly. © 2021 Broken Shed Limited.