BARTENDER Magazine Fall Winter 2017

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • FALL/WINTER 2017

BARTENDER

Inside

INDUCTEES FEATURE BAR

Monarch Bar Kansas City, MO

FEATURE WINE Amayna

RECORK

Reversing The Carbon Footprint

BRAND BUZZ

Tanqueray TEN

INTERNATIONAL BARTENDER Daiki Kanetaka, Singapore

& much more!

VOL 99, NO. 3,

FALL/WINTER 2017

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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BARTENDER Magazine is going green!

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ROUTE TO: OWNER BAR MANAGER BARTENDER

Feature Bar

Monarch Bar, Kansas City, MO

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ReCork

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Feature Wine

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Brand Buzz

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FEATURES

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Reversing The Carbon Footprint Amayna

CELEBRATING

38 YEARS SERVING THE ON-PREMISE!

Tanqueray TEN

Bartender

George Tumbeston and Jerome Adams

Inductees

International Bartender Daiki Kanetaka, Singapore

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Hell’s Kitchen

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The Art of LeRoy Neiman

Bartender Nicholas Peters Bond heads back to Hell’s Kitchen

Feature Beer Ingredient Admiral Maltings

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OUR REGULAR FEATURES 4

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Creative Cocktails

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Shooters

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Why BARTENDER “HALL OF FAME”®

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CELEBRATING

38 YEARS SERVING THE ON-PREMISE!

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Bar Tricks

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Cooking with Coco

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LiBARy

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Last Call

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PUBLISHER/EDITOR:

Jaclyn Wilson Foley FOUNDER:

Raymond P. Foley ART DIRECTOR:

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EDITORIAL CONTRIBUTIONS: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, selfaddressed envelopes. We reserve the right to publish in whole or in part all letters received by us. All letters sent to BARTENDER® Magazine will be considered the property of the magazine.

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

ROSEMARY HONEY COCKTAIL

THE PRETTAY, PRETTAY, PRETTAY GOOD LATTE MARTINI

1 oz. Woody Creek Distillers Vodka 1/2 lemon juiced 1 sprig rosemary 1/2 oz. honey Fill with club soda Pour ingredients over ice, garnish with lemon slice and rosemary sprig.

THE CUSBAH

1.5 oz. Bulleit Bourbon 6 mint leaves .5 oz. agave nectar .5 oz. grapefruit shrub .5 oz. lime juice 1 oz. white grapefruit juice Top with soda water glassware: collins glass garnish: dehydrated grapefruit wedge & fresh mint leaves.

Gently press 6 mint leaves in a mixing glass, add lime juice, grapefruit shrub, agave nectar, white grapefruit juice and Bulleit Bourbon. Shake and strain over new ice into a collins glass. Top with soda and garnish with a grapefruit wedge & mint leaves.

HAKIM HAMID- GENERAL MANAGER CUSBAH, SOUTH ASIAN SPICE BAR WASHINGTON, DC

THE S’MORES CRUNCH COCKTAIL 1.5 oz. Kahlua pumpkin spice 1 oz. melted milk chocolate 1.5 oz. Whiskey 1.5 oz. heavy whipping cream 1 graham cracker 1 marshmallow Ice IRVIN LIN- CHEF SAN FRANCISCO, CA

1 oz. Cognac (VS) 1/5 oz. Dark Rum 1/5 oz. Sweet Vermouth 1/5 oz. pumpkin spice (1/5 oz. heavy whipping cream & .5 oz. pumpkin spice syrup) Pumpkin Rind Pumpkin Spice seasoning (ground)Raw sugar ERIC TROUSDALE- MIXOLOGIST ARBELLA CHICAGO, IL

SERENITY FIZZ “MOCKTAIL” .75 oz. fresh lime juice .5 oz. fresh grapefruit juice .75 oz. pineapple gomme syrup .25 oz. cardamom syrup .75 oz. egg white 1 oz. heavy cream 1 oz. seltzer Fizz build

TITO’S CARAMEL APPLE COCKTAIL

1.5 oz. Caramel infused Tito’s Handmade Vodka* 0.25 oz. real maple syrup 0.5 oz. cranberry juice 0.75 oz. spiced or mulled apple cider * 750ml bottle of Tito’s Handmade Vodka 10 small caramel squares In a ceramic glass, combine the caramels with the bottle of Tito’s. Cover, and let infuse at room temperature overnight, stirring or shaking periodically. The caramels will dissolve in the vodka within 24 hrs or so.

Combine all ingredients in a shaker glass, fill with ice, shake, and serve in a rocks glass ice. Garnish with a dried apple wheel or a fresh apple wheel.

TITOSVODKA.COM

DAMN DIRTY APE

DAVE SHENAUT - BEVERAGE DIRECTOR RAVEN & ROSE PORTLAND, OR

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Shake and serve. Garnish with marshmallows.

OH MY GOURD

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Inspired by Larry David’s series “Curb Your Enthusiasm” catch phrase and Ted’s love for a good martini 1.25 oz. Smirnoff No. 21 Vodka 1 oz. chocolate coffee liqueur 2 oz. cream 1 oz. half & half 1/4 tsp. ground cinnamon 1/4 tsp. ground cayenne cocoa powder Rim the martini glass with cocoa powder. Combine all ingredients in a shaker over ice. Shake until foamy. Strain into martini glass.

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Monkey Shoulder Scotch Drambuie Amaretto lime juice orange & angostura bitters CAIT MOORHEAD THE WINSLOW NEW YORK, NY

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THE MARINER

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

CINNA STX

Tuaca liqueur Horchata Frangelico liqueur Orgeat syrup Topped with house-made whipped cream and cinnamon powder, garnished with a cinnamon stick

Bombay Sapphire Lemon, Simple Creme de Violette Meringue Add all ingredients in a shaker, dry shake, add ice, shake, double strain, and serve up.

MEGAN BABCOCK- GENERAL MANAGER 1861 BAR/FOOD/FRIENDS MIDDLETOWN, DE

KRISTINA DUQUE THERAPY LAS VEGAS, NV

THE PEAR TREE

THE TOASTED CHOCO-CHATA

Pear-infused vodka St. Germain elderflower hint of white cranberry Angostura bitters dash pumpkin spice With fresh shaved pear filling the glass.

2 oz.RumChata 1 oz.Vanilla Vodka 1 cup Whole Milk 1 (individual serving packet) sweetened hot chocolate large marshmallows SHERATON BAY POINT RESORT PANAMA CITY BEACH, FL

TREVOR LANDRY DISH DALLAS, TX

“COOKIE MARTINI

BROADWAY JOE

2 oz. cake flavored vodka 1 oz. DISARONNO 1 oz. Godiva chocolate liqueur 1/2 oz. butterscotch liqueur 1/4 crumbled Doubletree cookie 1 oz. cocoa powder Shaken & served with a cookie wedge and a cocoa powder rim.

Espresso, cocoa, & vanilla-infused Evan Williams bourbon muddled orange luxardo cherry black walnut bitters

DEREK COOPER- DIRECTOR OF FOOD AND BEVERAGE PORTS OF CALL ANNAPOLIS, MD

SHANAHAN’S PALOMA 2 oz. Código 1530 Blanco 1 oz. Ruby Red Grapefruit Juice .5 oz. Lime juice 2 oz. soda water Garnish: Lavender spring In a shaker filled with cubed ice, add tequila, grapefruit and lime juice. Shake and strain into a Rocks glass and top with soda water

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JAMES WILLIAMS, BEVERAGE COORDINATOR SHANAHAN’S STEAKHOUSE DENVER, CO BARTENDER® MAGAZINE

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JOE DENICOLA LIBERTY LIBERTY ST. JAMES, NY

WHITNEY 2 oz. Casamigos Blanco .75 oz. Fresh Lemon Juice .75 oz. Clove simple syrup .75 oz. black pepper strawberry purée Build cocktail in shaker. Add Ice. Shake for 15 seconds.

Strain into an iced tumbler glass. Garnish with a lemon wheel.

GREG INNOCENT, BEVERAGE DIRECTOR THE BASSMENT CHICAGO, IL

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Photo Credit: Brandon Cummins

The Monarch Cocktail Bar & Lounge Kansas City, MO

What do you think happens when you combine the skills of one of the country’s top architects with its best mixologists? The answer is The Monarch Cocktail Bar & Lounge in Kansas City, a hospitality space so uniquely re-imagined that it re-defines the category. From world-renowned architect David Manica of Manica Architecture and the creative team at Liquid Minded Concepts – Mark Church, Brock Schulte, Kenny Cohrs, and Brandon Cummins – comes creativity and refined hospitality that reigns in every detail.

The Monarch is a social setting for the cocktail curious and drinks connoisseur, the vision come to life of a team of architects and bartenders who collaborated on every detail to re-imagine the bar as we know it. The chic, al fresco Monarch Terrace offers outdoor seating for up to 60, and welcomes guests to relax, meet and unwind, late into the night. Entering the Main Bar your first impression is of elegance and beauty. Pride of place belongs to the center bar, approachable from all sides and sculpted from fine Italian stone. 1000 monarch butterflies take flight from the art installation overhead.

There is room for 24 at the center bar with two dedicated bartenders. It takes a moment to realize that there is no back bar, nothing to obstruct the perfect sight lines of the room, allowing for eye contact from all vantage points. The bartenders work from an ingenious under-bar, engineered for high performance and service with every ingredient within reach. Form meets function beautifully in this partnership between the architects of space and cocktails. An additional 50 seats on intimate banquettes encircle the room with a fireplace on one wall, flanked by two lounge spaces. A custom bar cart inspired by the West London style of bespoke drinks allows the service team in the lounge area to make tableside Negronis and stirred classics.

Behind the scenes yet another team is executing drinks to match 8

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a constant flow of conversation and good times, as creativity and refined hospitality reign in every detail, including the local, small plates menu designed with cocktail pairings in mind. And there is one more chapter. The Parlour Room lies behind closed doors, an inner bar open by invitation-only. Reservations are required for this private and one-of-a-kind experience, featuring the rarest spirits and fine wines.

THE BAR CART

Making its true debut in Kansas City, the bar cart has long been a staple of West London cocktail service – a ceremony in homage to meticulous drinks-making, served tableside with a touch of elegant showmanship. Made to order for guests in the main bar, Negronis, Martinis and Manhattans are quietly stirred, designed to showcase the timeless to the new, with house interpretations of the classics such as Monarch Planter’s Punch

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.75 oz Foursquare 2004 Single Blended Rum .75 oz Rhum J.M. Gold Rum .75 oz J Wray Jamaica Rum Silver 1.0 oz Housemade Tepache .75 oz Mango/Arbol Chile syrup .5 oz Lime Acidulated water .5 oz Giffard Banana Liqueur 1.0 oz Crane Brewing Company Seasonal Gose Served on Draft at the Monarch, in a Collins glass with Crushed Ice. Garnish with a Lemonheart 151 filled Lime hull and Pineapple Leaves. Set the Lemonheart aflame table side.

themonarchbar.com

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Reversing the Carbon Footprint 75 Million Natural Wine Corks Recently Collected ReCORK, the natural wine cork recycling program that has taken North America by storm, has recently collected its 75 millionth wine cork. This is a defining moment for the recycling program and its success in diverting corks from the waste stream has resulted in the natural material being repurposed into the production of new consumer goods.

In 2008, ReCORK was discovered and adopted by Canadian footwear company SOLE while they were seeking new ways to use sustainable materials in their products. Since then, ReCORK has grown quickly across the United States and Canada, collecting natural wine corks with the help of the public and their network of over 3,000 partners. The success of the program has attracted many large partners, which has recently included Las Vegas hotel Mandalay Bay. ReCORK’s entire recycling process is carbon negative, in that it goes a step beyond carbon neutral and actually removes carbon from the atmosphere. The program does this by grinding natural cork in a hydro-powered facility without the use of harmful chemicals, planting over 8,000 cork oak trees to date. It also uses a carbon neutral shipping program wherever possible. Additional carbon negativity is achieved naturally as cork oak trees are carbon sinks that lock away carbon in their bark, the part of the tree that is harvested as cork, thereby improving the atmosphere.

When the trees are harvested, they are done so sustainably and only the bark is taken, a process that actually prolongs the tree’s life from just 70 years to over 250 years. The more a tree is harvested for its cork, the more cork it produces, locking away more carbon. ReCORK explains that this is why choosing natural cork products helps to conserve over 6.7 million acres of ecologically sensitive cork forests. By adding to the demand for natural cork, more harvesting takes place, thus prolonging the life of the trees.

The recycled cork material is being used in the production of new consumer products, such as ReCORK’s own yoga block, the 198* Block, made out of 198 recycled natural wine corks. The block is made entirely from recycled cork as a replacement for synthetic foam blocks and makes the perfect under $20 holiday gift for the sustainable yogi in your life.

ReCORK may have surpassed a recycling milestone, but the program’s work is far from over. Seventy-five million corks is a significant amount, but more than 31 billion bottles of wine are consumed each year around the world. Tons of natural corks are still being thrown into the trash. With powerful storytelling through its network of international partners, ReCORK aims to raise awareness about the option of cork recycling and be a point of education around cork recycling and sustainability.

Learn more about ReCORK and how you can get involved with the program at recork.org.

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Feature Wine Amayna was launched in 2003 by Matias Garcés Silva. Amayna is located on Chile’s San Antonio Coast, a premiere location for viticulture only 7 miles away from the ocean. Experience silk tannins, aromas of vanilla, and hints of cherry while sipping on this suave red. SRP $35

WINERY BACKGROUND:

Matias Garcés Silva launched Amayna with his family’s support with their first vintage in 2003. However, the project had its origins in the late 90’s when the Garcés Silva family recognized the incredible, overlooked potential of Chile’s San Antonio coast for premium viticulture. After building a pipeline from the Maipo river to this region to bring water for vine irrigation, the Leyda Valley officially entered the world of fine Chilean wine.

The word “amayna” in Chile loosely translates to “the calm after the storm” -that ominous yet peaceful feeling that you only experience around the ocean. Their gravity-fed winery and vineyards sit with an unobstructed view just 7 miles from the Pacific Ocean.

VINEYARD & WINEMAKING DETAILS:

The Amayna Pinot Noir blocks are planted to Dijon clones with a focus on 115 and 777. After harvest, the wine goes into a 14-day cold soak and the cap is manually punched down 3 times per day. The wine is aged 12 months in French oak, with 15% in 1st use, 45% in 2nd use, and 40% in 3rd use barrels.

TASTING NOTES & FOOD PAIRING SUGGESTIONS:

The influence of the sea and soil combined with slow ripening make for a deep ruby-red wine with a touch of violet and great aromatic complexity. The nose evokes ripe fruits with elegant notes of vanilla and spice from the well-integrated oak. Ideal with lamb or game birds.

For further information visit: vineconnections.com 12

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B-52

Martinez

1/3 oz. Kahlua 1/3 oz. Baileys 1/3 oz. Grand Marnier Layer ingredients carefully, in above order. Float, do not mix.

1.25 oz. Tanqueray London Dry Gin .25 oz. Sweet vermouth 2 dashes Maraschino liqueur 1 dash Angostura Bitters Stir and strain into a shot glass. Garnish with a lemon twist.

Dirty Martini Shooters 1 oz. Tito’s Vodka 1/2 oz. olive juice 1/4 oz. vermouth 1 skewered olive on top Combine liquid ingredients with ice in a shaker. Pour into chilled shot glasses and top with skewered olive.

Serves 2.

Pumpkin Pie Shooter

Pumpkin Bomb

Woody Apple Shot

1 ½ oz. RumChata 8 oz. Pumpkin Beer Drop the shot of RumChata in half pint Pumpkin beer and shoot!

Dark ‘N’ Stormy

4 oz. Barritt’s Ginger Beer 2 oz. Dark Rum on top

1 cup Smirnoff Vanilla 0.5 cup Baileys Irish Cream Pumpkin Spice Whipped Cream Strain into shot glasses and top off with whipped cream.

Serves 6.

1.25 oz. Woody Creek Rye Whiskey .25 oz. Apple Schnapps 1.5 oz. cranberry juice Combine all ingredients in a shaker with ice, shake and strain into shot glass.

Send BARTENDER® your shooter recipe to info@bartender.com.

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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 13

Cucumber & Mint Grapefruit & Thyme Lime & Orange Rose & Berries Lavender, Basil & Lemon

What is the Difference Between TANQUERAY LONDON DRY and TANQUERAY No. TEN?

Tanqueray No. TEN is distilled with Tanqueray’s four trademark botanicals with the addition of fresh citrus and chamomile flowers in Tiny Ten, the still from which the liquid gets its name.

Grapefruit and chamomile are evident on the nose, as is complex spice and juniper. The rounded palate is incredibly smooth considering Tanqueray No. TEN’s heady alcoholic strength.

Juniper is integrated with freshly squeezed lemon, orange and pink grapefruit juice while white pepper and coriander spice add depth. All these flavours continue through the long, almost creamy finish.

Tanqueray London Dry achieves a perfect balance of its 4 botanicals: refreshing juniper, peppery coriander, aromatic angelica and sweet liquorice.

Tanqueray London Dry is distilled four times to remove any unwanted traces of neutral grain spirit and allow the flavours from botanicals to shine.

Tanqueray’s distinctive flavours of piney juniper and feint lemon zest are best enjoyed in a Tanqueray & tonic with a wedge of lime.

ABV: 47.3%

ABV 47.3% Distilled in the TEN still in small batches.

Original Tanqueray Gin. Created by Charles Tanqueray in 1830.

Made with 100% whole fresh fruits not dried peel.

The benchmark gin and bartender’s favorite.

Only ultra-premium gin with smooth & fresh citrus flavors

Perfect balance of 4 classic botanicals.

Award winning liquid & packaging. 1st & only white spirit in the Hall of Fame.

Chili-Salt

Neva Left

Rim a stemless wine glass with chilisalt. Build 1.25 oz Tanqueray No. TEN, 1 Vial Hellfire Habanero Shrub & Fever-Tree Naturally Light Tonic (to fill) over ice. Stir & garnish cocktail with chili pepper & slice of jalapeno.

Build 1.5 oz of Tanqueray No. TEN, 3 oz fresh Orange Juice and 1 oz Cranberry Juice over ice in a collins glass. Stir and garnish with an orange triangle and leaves.

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Icy Blackberry T&T

Smash blackberries in bottom of glass. 1.25 oz Tanqueray No. TEN or London Dry .25 oz Orgeat. Top up with Fever-Tree Naturally Light Tonic.

Garnish with blackberries & cardamom seeds FALL/WINTER 2017

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GEORGE TUMBLESTON

Mr. George Tumbleston celebrated his birthday of 85 years with his induction into the BARTENDER “Hall of Fame”®. This is a supreme honor for those who have made a difference in the venue of bartending. On the same day, he also helped raise $1000 for the family of Allen Beach and Tori Burk. Allen suffers from a cancerous tumor on his spine.

He may be a little slow getting to you when he is distracted by his fans but he always makes it around the bar. His Bloody Marys and Margaritas are well known and he makes each one with pride and patience. He has also received the Perfect Pint Experience from Guinness Brewing.

More important, Mr. George is an icon of Edisto Beach, SC and

Edisto Beach, SC In the early 50’s George worked at bars in Germany while he was an Army Intelligence Officer.

people from all over the world come to pay tribute to “The Grumpy Old Bartender at Edisto”. He has worked at Whaley’s’ Bar for many years - seven days a week - all day long. Not that he needs the money, more, so he can see his friends and mentor young people so they can understand the value of having a job and doing good work.

Although he is known as a bit of a cranky old devil, he has a heart of gold and has done so much for this small community.

He supports those in need without fanfare or ceremony in his own quiet way. For many, he has given them the respect and opportunity to make their lives and the lives of their families better. There is no better way to pay tribute to someone so dear to us all.

Congratulations Mr. George!

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JEROME ADAMS

Jerome was born in Ailey, Georgia, the son of Sarah and Alvin Adams and the oldest of 5 siblings. Ailey was a sawmill town with a population of 500 and a single country store.

Work has never been a stranger to Jerome. His first job was delivering papers on a rural route when he was 5 years old. At 7, he started picking cotton and shined shoes in his grandfather’s barber shop for the princely sum of .10 cents a pair.

Many of Jerome’s friends had made their way to Detroit to work in the relatively lucrative auto industry, and they constantly harangued him about how he should follow suit. His friends got the best of Jerome in 1964. On a Friday night, they got him good and happy, and he woke up in a car on this way to Detroit with his bags packed and $1.50 in his pocket. Jerome arrived in Detroit on a Saturday. On Monday, he applied for a job at the Chevrolet plant in Flint. On Tuesday, he applied for a job at Ford Motor Company’s Sterling Stamping plant. He got that job and started working the next Monday.

Jerome made fenders for the Ford Fairlane, starting with a flat piece of steel, going through 19 separate processes, and ending up with a fender. It didn’t take long before he knew all 19 jobs, making him particularly valuable on the line.

Jerome realized he had found himself in a position with no social life, working all the time, and constantly thinking about those damn fenders. By then, Jerome had moved into a house where the upper rooms were rented, with Jerome and a friend living on the first floor and taking care of the place. It wasn’t long before they figured out they could make a little extra money by running an after-hours bar in the basement. As Jerome says, “that’s when I really learned the business” of bartending.

With his life at Ford behind him, Jerome found several jobs, including one at the Roostertail doing janitorial after midnight. In October, 1967, an acquaintance, Jesse, who washed dishes at Bayview Yacht Club, told him they were having a big awards dinner for the Mackinac Race and needed extra help. Jerome signed on and met Manager Phyllis Campbell and Assistant Manager Harold Smith. The next week, Harold, or “Smitty” as Jerome calls him, told Jerome that the Club needed a porter and asked if he would like the job. He accepted.

Jerome’s job at first was making sure that the bar was stocked. Although Bayview had copious drinkers, the selections were limited. One kind of keg beer, a few beers in cans, and three kinds of wine: dry sherry, sweet sherry, and port.

About that same time the then Bayview bartending legend, Curtis Hicks, was bringing his 26 year career at the Club to a close. On one busy night, when special bartenders unfamiliar with the bar were brought in to assist with the crowd, Bar and Restaurant Chairman Ed Jacoby noticed how easily Jerome navigated around the bar. He mentioned to Harold Smith that the kid looked good and suggested that they train him to be a bartender.

For the next two weeks, Jerome worked his regular shift, walked home at 4:00 PM, and returned at 5:00 PM for two hours of unpaid training. At Christmas time, 1967, he took the job full time.

In February, 1968, things were slow and Jerome started messing around trying to invent new drinks. Ice cream drinks were all the rage, such as Pink Lady and Grasshopper, and he thought it would be nice to invent a drink. He would come up with new concoctions and try them out on the waitresses, tinkering with them as he went.

One evening, Ed Jacoby came in after a Red Wings game with two friends and asked

FALL/WINTER 2017

Detroit, MI

50 Years Bartending

Jerome what he had in the blender. Jerome explained his experimentation, and Ed asked for some for himself and his friends. After tasting several, they said they were good and asked what they were called. When Jerome said he had no name for it, one of the men said “after a couple of them, they make you start to hum”.

Jerome immediately said, “Then I’ll call it a Hummer”. Of course, the name stuck and today is nearly as legendary as Jerome himself. To this day, Jerome gets calls from bars all around the country asking for the recipe. As always, he obliges.

When Jerome started, he was paid $1.67 per hour and there were no women allowed in the bar. Eventually, “some tough old girls”, turned that theory around, staking out the claim that, if their husbands were going in there, so were they. And the bar became co-ed!

When you watch Jerome work, you can tell that he likes the people, and you can tell that they like him. He protects the children. He spoils the women. He respects everyone. He takes care of those who need care. He gives his pals a rough go. He shows newcomers his unfailing hospitality. He treats the place not as if it were his place of employment, but as if it were his home. And it is.

BARTENDER® tips our cup to Jerome Adams for his 50 years behind the bar. And we’d like to thank the many supporters/fans who reached out to BARTENDER® on his behalf. A fine addition to the BARTENDER “Hall of Fame”® indeed.

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Daiki Kanetaka

Owner and Bartender D.Bespoke Singapore & D.Classic Jakarta ( opening soon)

Manhattan Daiki

by After graduating from University, Daiki Kanetaka worked for Mr. Hisashi Kishi, Knob Creek Bourbon the winner of the IBA (International Bartender Association) International Willett Rye Cocktail Competition, at STAR BAR GINZA in Tokyo. Mr. Daiki has won champiLaird’s Apple Jack onships and grand prizes in numerous cocktail competitions. He has gained Mancino Vermouth Rosso a wide range of knowledge and experiences through traveling, training and Mancino Vermouth Chinato exchanging thoughts with the local people from the place of origin. These Bob’s Abbott’s Bitters include Whiskey in Scotland, Sherry wine in Spain Andalusia, Calvados in Normandy France, Armagnac in Gascony region, Rum in Cuba, Martinique and Puerto Rico.

Mr. Kanetaka ha been bartending for 17 years. He is certified in a variety of qualifications such as Sommelier for Wine, Venenciador for Sherry wine, Coltador for Spain ham, cigar manager for Cuba cigar, Teamaster as well as luxury tea specialist for Chinese tea.

Daiki headed up his first bar in Beijing, Glen Classic, before moving to Singapore to open D.Bespoke in 2014.

D.Bespoke Singapore was ranked number 13 in Asia 50 best bars 2016, and ranked number 29 in 2017.

In the world 50 best bars 2016 they ranked number 63.

Should your travels take you to Singapore, be sure to stop in D.Bespoke and have a cocktail with/by Daiki Kanetaka.

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Bartender Heads Back to Hell’s Kitchen

Nicholas Peters Bond will for the second time appear on Fox’s Hell’s Kitchen. He was on season 14 placing in the top 5 and now on season 17 the All Stars.

He currently bartends and manages at Mission Oak Grill in Newburyport, MA. His main passion lies in opening his own catering business: Kitchen to Aisle Catering & Events, located in Newburyport, MA with partner Meghann Tassinari as Events planner. Teamed up they hope to plan and cater events ranging from small cocktail parties in your own kitchen to your big day walking down the aisle.

For further information visit Kitchentoaislecatering.com hellskitchen.com 20

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Photo by Dampolo Photography

Gin n juice paired with crispy skin duck breast with a sweet potato and duck confit hash, cider braised cabbage, blackberry thyme jam and pan jus Photo by Dampolo Photography

Fall Thyme Cosmo paired with prosciutto wrapped stone fruit with crispy Brussel sprouts, Gorgonzola dolce, toasted baguette and a honey truffle balsamic vinaigrette. bartender.com

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Feature Beer ingredient California’s first modern floor-malting facility, Admiral Maltings harkens back to pre-Prohibition days when malt houses sourced local barley for regional breweries. With their traditional, yet state of the art facility now in production, Admiral produces premium malt with 100% sustainably grown barley procured from California family farms. Three batches resulting in 27 tons of fresh malt is shipping to Northern California’s finest brewers who will brew more than 500 barrels from Admiral malt.

The first batches of Admiral malts will find their way into single malt brews, SMASH beers (single malt and single hop), blonde ales, pale ales, saisons, collaborations between breweries, and more. The renowned list of Bay Area breweries brewing specialty beers with Admiral includes Russian River Brewing, Cellarmaker Brewing, Faction Brewing, Anchor Brewing, Sierra Nevada Brewing, Drake’s Brewing, 21st Amendment, ThirstyBear Organic Brewery, Magnolia Brewing, Almanac Beer, Marin Brewing, Black Sands Brewery, Alvarado Street Brewing, St. George Spirits, Wright and Brown Distilling and many more.

Handcrafted beers with Admiral malts will begin to roll out into the Bay Area marketplace on draft over the next few weeks, including Admiral Maltings Ale (ThirstyBear: Strong Blonde Ale brewed with 100% Admiral malt, hopped with Magnum, Jaryllo, and X-17); McCrary Pale Ale (Faction: Named after Capt. Frank R. McCrary, the first commanding officer of the Naval Air Station Alameda, brewed with 100% Admiral malt, hopped with Grüngeist); Admiral Ashbury (Magnolia: English-Style Blonde Ale with 100% Admiral malt, hopped with Sterling and Saaz); Questionable Origins #4 (Cellarmaker: SMASH beer brewed with 100% Admiral malt, hopped with Mosaic); Official Name TBA (Drake’s: Pale Ale brewed with 100% Admiral malt, hopped with Cascade); as well as a special one-off brew that’s a cross between an English and American style hoppy beer from Russian River; a hazy, yeast-driven double IPA and West Coast IPA from

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Alvarado Street; and two SMASH beers from Black Sands.

With access to fresh, top quality ingredients, brewers are able to advance their craft while strengthening community ties and reducing their carbon footprint. In working with local farmers, brewers help create a new market for barley, wheat and other grains that are well suited to California’s arid climate and can be dry-farmed, grown without irrigation. Admiral Maltings sources all of its grain using organic or notill practices to promote ecological health.

Admiral Maltings is comprised of three stalwart Bay Area craft beer and malt experts. Ron Silberstein is the owner and founding brewmaster of ThirstyBear Organic Brewery. A founding member of the San Francisco Brewers Guild, Silberstein is a graduate of the inaugural class of the American Brewers Guild and a graduate of the Canadian Malting Barley Technical Centre’s (CMBTC) Malt Academy - the only such course in North America.

Dave McLean is the founding brewmaster of Magnolia Brewing Company. A founding board member of the San Francisco Brewers Guild, McLean has a diploma from the UC Davis Master Brewers Program and is a diploma member of the London based Institute for Brewing and Distilling.

Overseeing the day-to-day malting operations at Admiral Malting is co-founder Curtis Davenport. With a background in biology and organic farming, Davenport built a small-scale malting system in 2013 to malt and sell his barley harvest to craft brewers and artisan bakers in Southern California. He has completed malting courses at the Canadian Malt Barley Technical Centre and North Dakota State University.

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COCONUT CRUSTED MAHI MAHI NUGGETS 1 cup of COCO LOPEZ® REAL CREAM OF COCONUT 1 1/4 lb Mahi Mahi 1 large egg 1 cup almond flour 2/3 cup finely shredded coconut (unsweetened) 3/4 tsp salt 1/4 tsp pepper 1/4 cup extra virgin olive oil 4 lime wedges

THAI COCONUT SOUP

1 (15 oz.) can of COCO LOPEZ® REAL CREAM OF COCONUT 4 cups organic free-range Set a wire cooling rack over a cookie sheet. Cut mahi mahi into 1 or low sodium chicken broth (or 2 inch pieces, as you prefer. Pat dry with a paper towel. Whisk egg in vegetable broth) large shallow bowl. In a large plastic container with a lid, combine 1 stalk lemongrass, cut into 1-inch almond flour, COCO LOPEZ®, coconut, salt and pepper. Put on lid pieces and pounded to really and shake to combine. Heat 2 tablespoons of the oil in a large skillet release the flavors over medium heat. Add half of the fish to the egg and toss to coat, 6 kaffir lime leaves and use a fork or slotted spoon to transfer pieces to the almond flour mixture, shaking of excess egg. Place lid on container and shake until 6 thin slices of fresh ginger root 1 cup sliced mushrooms fish pieces are well-coated. Transfer fish pieces to skillet and cook 2 to 4 minutes per side (thinner pieces will cook faster). Crust should be 1 small red bell pepper, thinly a light golden brown. Transfer to wire rack and repeat with remaining sliced fish. Serve with lime wedges.

1/2 medium red onion, thinly sliced 3 tablespoons fish or soy sauce COCONUT CREAM CHOCOLATE 2 tablespoons fresh lime juice CAKE 1/4 teaspoon chili flakes 1 (15 oz.) can COCO LOPEZ® REAL CREAM OF COCONUT 1 cup firm tofu, diced (optional 1 box devil’s food cake mix add in chicken or shrimp) 1 (8 oz.) tub light cool whip or 1 cup heavy cream whipped until stiff 1 tomato, diced peaks with 1/4 cup powdered sugar 1/4 cup thai basil, roughly 1 1/2 cups of coconut flakes, toasted chopped 1/4 cup cilantro, roughly chopped Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the Bring the chicken broth to a boil in cake batter. Bake at 350 degrees for 34 minutes. Allow cake to cool to a large saucepan over a mediumroom temperature. high heat, add in the COCO Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently.

Allow the toasted coconut to cool. Using a fork or wooden spoon, poke holes all over the top of the cooled cake. Open the can of COCO LOPEZ® REAL CREAM OF COCONUT, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes.

Allow the cake to soak up all of the COCO LOPEZ® REAL CREAM OF COCONUT, about 5 to 10 minutes. Frost the cake with cool whip and sprinkle the top with the toasted coconut. Cut and serve immediately.

Keep leftovers refrigerated.

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LOPEZ®, lemongrass, kaffir lime limes, ginger, mushrooms, bell pepper, red onion, fish/soy sauce, lime juice, chili flakes and optional tofu (or meat or shellfish).

Simmer for 15 minutes. Add in the diced tomato and stir. Just before serving add in the thai basil and cilantro. Ladle into bowls and serve immediately, topped with additional chopped cilantro, thai basil and some thinly sliced green onions.

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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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Whiskey Business

How Small-Batch Distillers Are Transforming American Spirits

By Tom Acitelli Ipgbook.com $19.99 The first history book ever on the American craft spirits movement, it tells the tales of the most successful small-batch distillers in the country and their intersection with other major culinary movements since World War II, including the rise of craft beer and fine wine. The book shows how small-batch distillers disrupted the American marketplace’s conception of how whiskey, vodka, rum, gin, brandy, and more should look and taste, and how much they should cost. Finally, the book pulls no punches in exposing the challenges that American small-batch distillers have faced and still face- some of their own making- challenges that might doom the movement just as its popularity spreads far and wide in the 21st century.

Pittsburgh Drinks

A History of Cocktails, Nightlife & Bartending Tradition

By Cody McDevitt & Sean Enright Historypress.net $21.99 Pittsburgh’s drinking culture is a story of its people: vibrant, hardworking and innovative. During Prohibition, the Hill District became a center of jazz, speakeasies, and creative cocktails. In the following decades, a group of Cuban bartenders brought the nightlife of Havana to a robust café culture along Diamond Street. Disco clubs gripped the city in the 1970s, and a musiccentered nightlife began to grow in Oakland with such clubs as the Electric Banana. Today, pioneering mixologists are forging a new and exciting bar revival in the South Side and throughout the city. Pull up a stool and join Cody McDevitt and Sean Enright as they trace the history of Steel City drinking, along with a host of delicious cocktail recipes.

Tasting Cider

THE CIDERCRAFT® GUIDE to the Distinctive Flavors of North American Hard Cider

By Erin James and CIDERCRAFT® magazine Cidercraftmag.com $19.95 Discover the vibrant and growing world of today’s craft ciders producers. Erin James of CIDERCRAFT® magazine takes you on a tasting tour of modern ciders – highlighting more than 100 North American ciders in 11 categories, from hopped to barrel-aged – and profiles some of the most dynamic cidermakers across the continent. Pairing suggestions and creative cider-based cocktails, plus dozens of savory and sweet cooking recipes, enhance your appreciation of the newest flavors of this age-old drink.

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Like BARTENDER Magazine on Facebook ÂŽ

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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S E R V I C E

B A R

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

PO Box 157, Spring Lake, NJ 07762 Call 732-449-4499 or Email: barmag2@gmail.com Small to XLarge: $20.00 + shipping XXLarge XXXLarge: $25.00 + shipping

All proceeds go to an OLD Marine.

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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! $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!

Fry Wizard Super System Models Two Models Available!

A Lease-Then-Own-It-Program Is Available!

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

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

Plastic, Wood & Metal Drink Tokens Stock or Custom

Plain or Custom Wristbands Tyvek, Silicone & More

1-800-233-0828 www.Kardwell.com

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THE ART OF LeRoy Neiman

Exclusive offer only from BARTENDER® Magazine... personally signed posters by the late LeRoy Neiman Mixed Doubles Tennis 29” x 21” Personally signed poster- $200

La Grande Cuisine 23” x 25 ¾” Personally signed poster- $200

Frank Sinatra - The Voice 24” x 18 ½” Personally signed poster- $200

Valhalla Golf 29” x 23” Personally signed poster- $250

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

Blog: bartendermagazine.wordpress.com.

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

WE ACCEPT THE FOLLOWING CARDS. CALL (732) 449-4499 OR EMAIL: BARMAG2@GMAIL.COM

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WE NEED YOUR BEST CAPTION!

The next BARTENDER®:

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 of BARTENDER®.

THE WINNING CAPTION FROM OUR LAST ISSUE RUNNERS UP

“Al, you’ve had a lot of great theories, but I don’t think unlimited happy hour is one of them.”

Victoria Blevins, TN “This doesn’t explain why time slows down when my in-laws visit.”

Phil Witte, CA “Now Einstein, figure out how we are going to pay this bar tab!”

Kenneth Watts, Pop Place Bar & Grill, Myrtle Beach, SC “Why make everything so complicated? All I asked for was your recipe for Gin and Tonic!”

Van Scott “Dammit Albert, I know you drank my beer because you still have the head stuck in your mustache!”

Scott Nelson, IN

Angry guy: “What is this?”, grabs paper. “You need to lighten up, tell me a joke.”

Einstein: … “So the photon says to the proton… I don’t need luggage, I travel light!”

Angry guy: “What in the universe are you talking AND THE SEVERAL WE RECEIVED: about!? That’s not even relatively funny.” (Einstein “I’m drinking too much relative to what?”

Sighs) “The theory of everything can be found in most Dustin Davis drinks….“relatively” speaking.”

Forest Hills Golf Club Thank you to all who entered. Try this issue’s contest!

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2018 CALENDAR

••••• 365 recipes in all featuring the following brands: Patron XO Cafe The Irishman DISARONNO Tanqueray TEN Coco Lopez Cinzano Vermouth Tito’s Vodka Barenjager The Singleton ••••• 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 •••••

Need more BARTENDER® ?

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

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