BARTENDER Magazine 2019 Fall/Winter Issue

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • FALL/WINTER 2019

BARTENDER

Inside

INDUCTEE

Joe McGovern, Stan & Joe’s in Annapolis, MD

FEATURE INTERNATIONAL BARTENDER Tony Finish, Maldives

ITALY: SETTING THE BAR FEATURE BAR HIDES, Dallas, TX

& much more!

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

Wishing you all a Happy Holiday!

TOP ON-PREMISE

PROFIT GENERATOR

+30.7%

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Tito’s Holiday Thyme 1½ oz Tito’s Handmade Vodka 3 oz sparkling mineral water 1½ oz cranberry juice 2 tsp lime juice 2 thyme sprigs Shake Tito’s Handmade Vodka, juices, and thyme in a shaker with ice. Pour into a Collins glass. Top with sparkling mineral water and garnish with a thyme sprig.

Source: (1) Nielsen CGA on premise data - market total, US total spirits top 25 spirit brands by $ value, volume 9L EQ, value $, Avg Price 1.5OZ EQ, rolling 52 w/e 08/11/2018 vs YA

VOL 101, NO. 3, FALL - WINTER 2019

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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BARTENDER Magazine is going green! ®

If you are receiving BARTENDER® complimentary you can now provide us with your e-mail address and view the magazine in its entirety on bartender.com! Send your email address to barmag2@gmail.com and help BARTENDER® become more environmentally responsible today.

ROUTE TO: OWNER BAR MANAGER BARTENDER

On our Cover:

Michele Mariotti- Bar Manager MO Bar Singapore

FEATURES Feature Bar HIDES, Dallas TX

Feature Wine

CELEBRATING

40 YEARS SERVING THE ON-PREMISE!

Monte Cillario

Italy: Setting the Bar Brand Buzz Make & Muddle

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Bartender

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Feature International Bartender

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Inductee

Joe McGovern, Stan and Joe’s in Annapolis MD Tony Finish, Maldives

Nielsen

Seasonality of Drinks

Feature Beer Weed Cellars

Park City’s Longest Shot Ski The Art of LeRoy Neiman

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VOL 101, NO. 3, FALL-WINTER 2019 A MAJORITY OWNED FEMALE CORPORATION

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Creative Cocktails

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Signature Cocktails

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CocktailRight

CELEBRATING

40 YEARS SERVING THE ON-PREMISE!

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Bartender Foundation

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Shooters

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Bar Rags/Bar Tricks

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Cooking With Coco

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LiBARy

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Service Bar

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Last Call

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Cartoon Caption Winner & Finalists

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

IRISH DERBY

1 1/2 oz. Redbreast Irish Whiskey 1/2 oz. sweet vermouth 1/2 oz. dry curacao 1/2 oz. fresh lime juice 2 dashes Angostura bitters lime twist for garnish In a cocktail shaker with ice, pour Redbreast, vermouth, curaçao, lime juice & bitters. Shake hard until chilled, strain into a chilled cocktail glass, garnish with a lime twist.

THE JAMESON BREEZE

1 oz. Jameson 1/2 oz. Peach Schnapps Ginger Ale Mix ingredients except Ginger Ale in a shaker, pour over ice in a rocks glass. Top with Ginger Ale. Garnish with orange slice.

MIMI WINDHAM - LEAD MIXOLOGIST 2ND BASE LOUNGE

ED SHEERAN

Havana Club Anejo Curried Carrot Juice Velvet Fallernum Ginger lime

GREG INNOCENT & WES GIDDENS - BARTENDERS BASSMENT

CHICAGO, IL

TITOX

2 oz. Tito’s infused with Lemon & Cucumber Top with Fever Tree Club Soda Served in a wine glass over ice with lemon, lime, cucumber & mint sprig garnish KATIE MARIE POWELL

WINNER OF TITO’S CREATIVE COCKTAIL CHALLENGE

FEDWAY ASSOCIATES - BASKING RIDGE, NJ

TROPICAL TURKISH DELIGHT

WILMINGTON, NC

2 oz. Rose Lemon Blossom Water 1.5 oz. your favorite Gin 1 oz. Lime Juice ½ oz. Coconut Syrup 1 dash Peychaud’s Bitters

MOZART PUMPKIN ICE CREAM FLOAT 2 oz. Mozart Pumpkin Chocolate Cream 1 oz. Mozart Dark Chocolate Liqueur .5 oz. vodka 2 scoops vanilla ice cream Topped with whipped cream and Trader Joe’s Pumpkin Sandwich Cookie

BLUEBERRY MOJITO

Combine all ingredients, except Blossom Water, in a cocktail shaker with ice. Shake to chill and combine ingredients. Strain into a highball glass over fresh ice. Top with Blossom Water. Garnish & Enjoy!

1.5 oz. House Infused Blueberry Rum (J. Wray Rum, Blueberries & Sugar) .5 oz. Agave splash Club Soda 6 – 8 fresh mint Muddle limes and mint, add rum and agave, stir and pour into glass with ice, top with club soda. Garnish with lime wedge and fresh blueberries.

RIVERTOP BAR AT THE JW MARRIOTT

BLUEBERRY BOOTLEGGER

2 oz.George Remus® Bourbon .75 oz. Blueberry maple syrup .75 oz. Orange Juice Combine all ingredients in shaker tin and shake. Strain into a cocktail coupe and garnish with blueberries.

SAN ANTONIO HILL COUNTRY RESORT & SPA SAN ANTONIO, TX

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ROYAL TEA

RICHIE’S MARTINI

2 oz. Dammann Citrus Rooibos Tea 1.5 oz. Nolet’s Reserve Gin 0.75 oz. Simple Syrup 0.75 oz. Lemon dash Bitters Splash of Veuve Clicquot

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1 oz. Smirnoff vodka 3/4 oz. Chambord 1/2 oz. lime juice 1/4 oz. simple syrup 1/4 oz. Triple sec 1/2 oz. Raspberry puree 2 oz. pineapple juice

ERIK LAUER - BARTENDER LOBBY LOUNGE AT THE ST. REGIS SF, CA

GARLAND 1 part Tito’s Handmake Vodka 1 part triple sec 1 part honey-green tea (Honest or Pure Leaf) 1/2 part fresh lemon juice Combine all ingredients in a mixing tin; add ice, shake vigorously and strain over fresh ice in a highball glass.

Garnish with edible purple flowers.

“GET FIGGY WITH IT”

COREY TIGHE- BAR MANAGER JUNIPER AND IVY SAN DIEGO, CA

CM

MY

CY

CMY

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Shake with ice, strained until fluffy top into chilled martini glass. Garnished froth with raspberry puree decoration on top.

RICHARD DEMPSEY - MALCOLM HOTEL CANMORE ALBERTA, CANADA

PINEAPPLE MARTINI Tito’s House Infused Pineapple Vodka Bada Bing Cherry

GREEN NEW DEAL

1.5 oz. gin 1/2 oz. yellow chartreuse 3/4 oz. lime juice 1/2 oz. simple syrup 5 slices green apple (granny smith) pinch cilantro pinch mint Muddle several slices of Green Apple and herbs. Shake, serve up, fresh green apple slice garnish.

THE TALKING DEAD Virago 4-port Rum Falernum Absinthe grapefruit lime cinnamon syrup squid ink

TYLER MOSHLER

GAELAN ROSE - BARTENDER SWITCH RICHMOND, VA BARTENDER® MAGAZINE

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CRAFTWAY KITCHEN PLANO, TX

Old Monk Rum Lucano Fig Lemon Black Walnut Bitters Coffee Ice Cube

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HIDE, Dallas’ gold standard bar for innovative and distinctive cocktails, recently announced their participation in hosting Miracle 2019 for a second consecutive year.

Heading into its sixth year, Miracle is a festive Christmas-themed pop-up cocktail bar—known for a festive menu of signature cocktails, over-the-top holiday decorations and nostalgic vibes. Originally launched by Greg Boehm in 2014, the seasonal pop-up has grown to over 100 locations in the U.S., Canada, Europe and Central America. Guests who visit a Miracle location can expect surprising Christmas concoctions in playful mugs and glassware, including the Snowball Old Fashioned, Run Run Rudolph, Christmapoltian and now classic Yippie Ki Yay Mother!

As for HIDE, this craft cocktail bar has sought to introduce Dallas to an inventive cocktail culture since its early 2017 launch. HIDE hosted Miracle for its first year in 2018 and was the third highest grossing pop-up site in the world. This year, out of five Miracle locations in Texas, HIDE continues to be the only Miracle bar in Dallas.

“Miracle was such a big hit in Dallas last year that we have doubled our capacity for hosting a second year.” said Nick Backlund, owner of HIDE. “We’re excited to have another opportunity to partake in spreading holiday cheer to Dallas residents and visitors to the Deep Ellum neighborhood.”

New for 2019, Miracle is inviting all locations to host the ever-popular ‘Ugly Sweater’ party on Monday, December 2—encouraging imbibers around the world to don their tackiest garb with the goal of having the largest combined ugly sweater gathering. Miracle at HIDE will take place on Friday, November 29 and will conclude Tuesday, December 31, 2019.

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CHRISTMAPOLITAN Vodka Elderflower Dry Vermouth Spiced Cranberry Sauce Lime Rosemary Absinthe Mist FALL-WINTER 2019

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Feature Wine

In Parona, Italy at the gates of Verona, the first winery you come across going along “Strada della Valpolicella”.

Established in 2009, the land stretches for 30 hectares, 90% of which are for vineyards and 10% for olive groves. All the processes take place at the Winery: reception, grapes’ transformation and drying, refining, bottling and consequent storage of wines.

After 50 years of supplying grapes to the Cooperative Winery of San Pietro in Cariano, in 2009 the Marchesini Family decided to establish its own Company, Società Agricola Monte Cillario, with the aim of bottling their own products and showing what their vineyards could offer.

The range is wide: Valpolicella, Valpolicella Superiore Ripasso, Amarone della Valpolicella, Amarone della Valpolicella Riserva, Recioto della Valpolicella, Rosso Veronese igt, Chardonnay igt.

For further information visit: http://www.montecillariovini.com/en/wines/ 10

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Mario Farulla Photo credit: Andrea di Lorenzo

Italy – Setting the Bar

by Lauren Caramico

To me, Italy has always set the bar for hospitality. The country and their people are almost synonymous with the word. Unfortunately that hasn’t always meant opportunities in that sector. Fifteen years ago the drinking culture seemed to be missing and the few Italian bartenders who were successful encouraged you to leave the country to find work.

But now seems to be a new era in bartending thanks to a few Italian pioneers. Two in particular are Mario Farulla and Diego Ferrari. In their interview with Michele Mariotti, (cover photo) they explain the paths of their careers and the reason behind their decision to come back to their mother country.

Michele (another Italian native) relocated to join the opening team of MO Bar Singapore as Bar Manager. Unjiggered is his podcast that interviews successful bartenders about their careers, lives and passion for bartending.

Mario, originally from Rome, left home at nineteen to pursue his bartending career in London, then Dubai. After making a name for himself abroad, Mario returned to Rome so he could do something good for his country in his country. And what he’s done so far is impressive. As Bar Manager at Baccano, Mario has transformed the bar into an international stage for bartenders – in and outside of Rome – welcoming guests and some of the top talent from around the world. Not to mention Baccano actually is one of the best bars in the world now. Mario is the epitome of hospitality and class and seriously one of the nicest guys you’ll ever meet.

Born in Lodi, Diego’s very first gig was a pizza maker. After working some years as a barista, he moved to London to pursue a career in bartending. However in 2005, Diego decided it was the perfect moment to move back to Milan and is now the Europe Rum Barista for Matusalem and author of the World Prized Book “Low Alcohol Cocktails – New Frontiers in Mixology”. Also creator of the Facebook group Cocktail Art, he is literally changing the way we drink and now traveling the world to educate us on low abv cocktails and rum.

Diego was named #72 in the Drinks International Bar World “100 of the Industry’s Most Influential Figures in 2019”. Mario Farulla is #80. At #89 is Leonardo Leuci who founded the Roma Bar Show 2019 – the 1st International Bar & Trade Show with over 9,000 attendees in just two days. And along with his three partners (Alessandro 12

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Procoli, Tony Parlapiano, and Roberto Artusio) opened up the first speakeasy in Rome, The Jerry Thomas Project. Patrick Pistolesi is another example of someone who’s redefining things here in Italy – specifically Rome. He’s also one of the coolest guys in the business. Just one year after opening his instinct bar, Drink Kong was awarded Campari’s “One to Watch”. And there are countless other Italians (too many to name) who are doing things big and small - working behind the scenes, behind the bar and around the world.

The most incredible part is how close the bar community is here. A strong family is being built in Italy and their support and respect for each other has been a beautiful thing to witness firsthand and something I’ve never seen in any other country.

If their goal is to change the panorama by creating incentives and opportunities for Italian bartenders to stay, showing the rest of the world that Italians are good even in their homeland, proving that Italy can be an international destination for all bartenders, I’d have to say they’ve already succeeded.

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

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Make & Muddle

Cocktail Evangelists here to spread the good news about booze Founded by two college friends, Jennifer Brian and adds layers of sweet warmth to cocktails. It creates Brent Carter, in August of 2017, Make & Muddle exceptional tequila cocktails, but also pairs nicely quickly evolved into an omni-cocktail business. As with other spirits. cocktail evangelists they are spreading the good ORANGE GINGER CRANBERRY SHRUB news about booze and helping the craft beverage Capturing the festive spirit of the holiday, this bold, curious create delicious cocktails. scarlet shrub makes a variety of delicious beveragIn 2018 Make & Muddle launched a retail product es-everything from brown spirit-based libations to line that has evolved from do-it your-self kits to 4 oz. the perfect mimosa to a sparkling gin tipple. This and 16 oz. readymade syrups. In February of 2019 Make & Muddle released the official bottled product jubilant mixer helps to make a happy holiday. line of delicious, natural cocktail mixers that can be enjoyed with an accompanying spirit of choice or as a dressed up mocktail.

With over 40 years of combined experience in the hospitality industry, Jennifer and Brent saw that there was a need for sophisticated and easy cocktail mixers, specifically in the regions outside of major city centers. Make & Muddle launched their 750 ml and gallon sizes to be a resource for restaurants and bars alike to help bartenders create sophisticated cocktails without spending hours on prep.

SYRUPS & SHRUBS All products are made with all-natural ingredients and produced in Louisville, KY. They are designed to work with all spirits. Recipes are included for each product on the 16 oz. bottles and for their entire product line on their website.

7 SYRUP BEHAVE YOURSELF 7 spices and 3 sugars give this syrup divine depth of 1 oz. Blueberry Lavender Shrub flavor. It plays well with brandy, rum and whiskey.

It is versatile enough to make everything from the 1- 1/2 oz. your favorite Gin classic Old Fashioned to Tiki inspired cocktails. Also 1â „4 oz. lemon juice great as a natural, spiced sweetener option for hot Grapefruit bitters or cold spirit free beverages.

Prosecco 2 PEPPER AGAVE SYRUP Add bitters, gin, and shrub to a cocktail shaker with ice. Shake Made with fresh serrano pepper, black pepper, and and strain into a champagne flute. Top with prosecco. Garnish 100% Agave Nectar, this spicy, fresh pepper syrup

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with lemon twist and fresh blueberries.

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JOE MCGOVERN

BARTENDER® Magazine is proud to induct Joe McGovern into the BARTENDER “Hall of Fame”®. Nominated by his wife and current BARTENDER “Hall of Fame”® inductees, it’s clear to see Joe is very deserving.

Joe has dedicated himself not only to a level of professional bartending but also a classic old-school attitude, that a professional bartender helps his community.

He began his career in Washington DC as a rugby playing bartender at a local college saloon called Winstons. Cutting his teeth and learning how to be a professional bartender under BARTENDER “Hall of Fame”®ers Billy Reilly and Jimmy Cirrito, he became part of a tradition of bartending in the Georgetown Washington, DC area that had not been seen for years.

Meeting his future wife and fellow bartender Tracy McGovern, he moved to Annapolis, Maryland, home of the United States Naval Academy. As the son of a world world II naval commander, he made himself right at home in the Navy town. He brought his experience in fundraising with him.

Introducing the quiet town to things like the fastest bartender contest, Irish coffee contests & various other things that help promote the bar world while raising money for charities.

In January 2007 he and his good friend and fellow oldschool bartender Stan Fletcher opened Stan and Joe’s Saloon. A lively locals Saloon dedicated to supporting and growing the very cool Annapolis music scene.

Joe and his wife currently own 2 “Stan and Joe’s” with a 3rd on the horizon.

Joe is not a fan of “personal” awards... he calls his staff his “kids” and tries to deflect all praise and glory to them. He teaches that it’s all about the team.

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The walls of the Annapolis saloon are covered with awards of thanks from local fire and police organizations, Naval Academy, rugby teams, even one from Naval Academy moms whom he helped send 1000 pounds of supplies and equipment to Afghanistan a few years back. One of his favorites is an American flag that was flown on St. Patrick’s Day under fire in Fallujah by one of his marine friends who is currently the Brigadier General of Paris Island. Right next to that is a picture of a dozen Army Rangers in Afghanistan holding up a sign that says we’d rather be at Stan and Joe’s! A year after they got that picture, we received a banner with all their autographs.

In the small town of Annapolis everyone knows that if there’s a good cause Joe (and Stan) are already working on it. He is very proud of his affiliation with local fire fighters, police officers, first responders, and naval officers. Joe always has a kind word for the cadets at the Academy & supports academy sports, especially his favorite rugby with time and donations of food.

“Joe is a good man, a good father and an outstanding member in his community” says his wife Tracy. Fiercely patriotic, on any given day whether he’s behind the bar or on the floor you can see him smiling. He is like a conductor of an orchestra ...over there are a couple local police

officers having a birthday party (We helped raise money for one of their friends who was shot). on the other side is a bunch of firefighters playing darts (we helped raise money to help with cancer bills for one of their brothers ) supporting the local rugby team with good food and cold beer (raising money for injured players) a local band made up of a couple of servers on stage he’s giving them a shot .......sitting on the outside patio is some of America’s finest soldiers who are on home visit in the Academy and he’s bought them a round of Guinness. In the back of the restaurant is the governor and a couple of local politicians thanking him for helping raise money for a new K-9 for the unit in Annapolis .....He will stop by almost nightly and do a shot with the memorials on the wall of two of his teammates and friends who we lost in Afghanistan..and there’s so much more”.

Joe pours a mean Guiness ....he will laugh with you if you ask for one of the newer trendy frou frou drinks and will regale you with stories of how when he was in Washington, DC he and his fellow bartenders at a place called the Paul mall invented the sex on the beach shot . He dresses up as Santa Claus on our float in the St. Patrick’s Day parade for the past six years simply because he didn’t want the kids to feel left out.

BARTENDER® would like to thank Joe’s Wife for nominating him. A fine addition to the BARTENDER “Hall of Fame”®.

Welcome Joe!

Joe’s Favorite Drink: Irish Coffee

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Tony Finish - Bar Supervisor

Hard Rock Hotel - Maldives

BARTENDER® Magazine is proud to present Tony Finish as our International Bar Supervisor. Tony was born in Zimbabwe and is currently in Maldives. He has 13 years in hospitality both cocktail bartending and cocktail trainer. “Being a bartender is my favorite job, I’m passionate about it”.

Tony studied the craft in South Africa.

He then moved to the Caribbean to learn more and become a rum specialist. Tony then decided to take his career to a higher level and moved to Maldives resorts. Now four years in Tony is at Hard Rock Hotel Maldivesthe first Hard Rock Hotel to open in Maldives. He is grateful to be part of the team and to be able to do what he is passionate for -bartending. “Life is all about mixing it up with flavour, to taste and enjoy life”.

Should your travels take you to Maldives, please stop by the Hard Rock and say hi to Tony!

TONY’S SECRET SIGNATURE

Tony’s Favorite Cocktail

Dark rum Appleton jamaican rum Clements Creole Shrubb Rum lime fresh orange juice fresh pineapple juice mint fresh ginger Muddle all the fruits, then mix all your ingredients. Shake and strain into rock glass.

Top up wth ginger beer. Garnish wth pineapple and mint.

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Candy Cane Shot (Layered)

Strawberry Lemonade shooter

Layer in order: RumChata Green Creme de Menthe Peppermint Schnapps Mini green and white candy cane garnish

1 1/2 oz. Tito’s vodka 2 oz. lemonade 1/2 oz. strawberry liqueur garnish with strawberries & lemon slices Serves 2.

Cinnamon Toast Crunch

Hot Flash

1/2 part RumChata 1/2 part Cinnamon Whiskey

1 oz. DISARONNO 1 1/2 oz. Cinnamon Whiskey 1/2 oz. OJ

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

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Seasonality of Drinks

by Thomas Graham & Max Heinemann

Throughout the year various alcoholic beverages rise and fall with the thermometer. Winter is usually for dark and rich drinks that warm you up, whilst summer is for the light and refreshing, with tinges of fruit. Following the performances of various alcohols can provide key insights of how to prepare your venues for the seasons, and perhaps for unexpected surprises.

Looking at the performance of beer, wine and spirits throughout the year, a clear trend is shown.

The year starts slowly, the holiday season has just come and gone and people have spent the last few weeks gorging themselves on food and alcohol. “new year, new me” and Dry January combine to sway people in starting the year with a bit of abstinence, to be a bit healthier or save money where they can.

Spirits is the category which is hit the most when it comes to seasonal changes. Wine is relatively unaffected as a category.

While spirits consumption sees the biggest uplift during the month of Christmas, beer does not see a notable uplift at this point. Generally, beer witnesses its biggest uplift during the month of St. Patricks day, when around the country beers dyed green and Irish stouts fill everyone’s hands.

Uplifts were seen for beer during Cinco de Mayo in previous years, however the latest Cinco did not witness a notable beer uplift, possibly due to the rise of Tequilas and Mezcal.

The summer is by far the best period for spirits. The weather is warm, people line up to take seats in beer gardens and patios. Whiskey has the best Christmas, but during summer vodka and whiskey are almost on a par which can indicate the strength of whiskey cocktails vs simpler vodka sodas or other mixers. Being able to ride the waves of these trends is important as it can be the ultimate deciding factor for consumers when they are trying to think of where to go.

The eating occasion is becoming more prevalent with 68% of consumers eating out once a week, and as drinking is in decline, being able to provide options that cater for both of these consumers is becoming more important. During the summer a lot of consumers focus on their personal health aspects, and tend to eat lighter meals. Engaging younger consumers to drive growth and offset decline is important in all three major drink categories.

As the leaves turn brown and the weather becomes cooler, various holidays ramp up alcohol consumption. Labor Day, Halloween, Thanksgiving and Christmas are all occasions in which consumers like to indulge themselves in all the wonderful beers, wine and spirits there are on offer.

Pumpkin spiced and holiday specials are always appealing to the consumer who wants to drink, laugh and be merry. Vodka and Whiskey are the key categories here again, as the steadily rise to end the year with a bang.

Nielsen CGA, On Premise Measurement & On Premise User Survey 20

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SWEET POTATO COCO CURRY SOUP

1 diced med white onion 4 minced cloves garlic 1 cubed large sweet potato 2 tbsp yellow curry powder 1/4 tsp. cayenne powder 3/4 tsp. sea salt 1/2 tsp. black pepper 3 cups COCO LOPEZ® REAL CREAM OF COCONUT Chickpeas SPICY BAKED CHICKPEAS 1 15-oz. can chickpeas 3 tbsp. olive oil 1/2 tsp. yellow curry powder 1/4 tsp. sea salt 1/2 tsp. garlic powder 1/2 tsp. ginger powder 1 pinch cayenne powder

Preheat oven to 400°F. Start the soup by sweating onions in a large pot over medium heat in 1/2 Tbsp coconut oil. Cook for a few minutes and then add garlic and stir. Season with 1/4 tsp each salt & pepper and stir. Add sweet potatoes, curry powder, cayenne and stir. Cook for 5 minutes, stirring frequently. Add 1/4 tsp additional salt and pepper and Coco Lopez. Then cover. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes. Now prep the chickpeas by tossing them in olive oil & spices - spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside.

Remove and set aside for serving. Puree using a blender. Transfer back to pot and keep heat on low until ready to serve.

COCO STRAWBERRY TART

Crust 2 1/2 cup almond flour 1/4 cup powdered sugar 1/3 cup COCO LOPEZ® REAL CREAM OF COCONUT 1/2 tsp Vanilla extract Filling 2 cups COCO LOPEZ® REAL CREAM OF COCONUT 1/2 cup powdered sugar 1/2 tsp. vanilla extract 12 oz. Strawberries sliced thin

Preheat the oven to 350°F. Line the bottom of 9 in springform cake pan with parchment paper.To make the crust, stir the almond flour and powdered sugar together in a large bowl.

Heat the Coco Lopez for the crust until liquid. Remove from heat, stir in vanilla extract. Stir the liquid into almond flour mixture to make a very crumbly dough. Press the dough into the bottom of the lined pan, and an inch up the sides. Bake for 15 minutes, until set and golden on edges. Let crust cool for at least 30 minutes. Make the cream filling. Using a hand mixer with a chilled whisk attachment & chilled bowl, beat Coco Lopez for 5 minutes, until smooth and fluffy. Beat in the powdered sugar and vanilla. Spread the cream filling onto crust. Top with overlapping layers of sliced strawberries. Cool completely.

Refrigerate for at least an hour, until the cream filling is firm, before slicing.

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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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Last Call

Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time

By Brad Thomas Parsons PenguinRandomHouse.com $35.00

From the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, What is the last thing you’d want to drink before you die?, with bartender profiles, portraits, and cocktail recipes.

Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you’d want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibitionera cocktail that’s now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country’s top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes.

THE MARTINI COCKTAIL

A Meditation on the World’s Greatest Drink, with Recipes

By Robert Simonson Ten Speed Press - crownpublishing.com $18.99 hard cover

It has been decades since the martini, the undisputed king of cocktails, received the full book treatment; now, veteran cocktail writer and expert Robert Simonson gives the martini its due with The Martini Cocktail, which celebrates and explores the history of this most iconic of drinks, with 50 recipes.

NATURAL WINE FOR THE PEOPLE What It is, Where to Find It, How to Love It

By Alice Feiring crownpublishing.com $18.99 hard cover

In Natural Wine for the People, James Beard Award-winner Alice Feiring delivers everything you need to know about natural wine, offering a pithy, accessible guide filled with easy definitions, tips and tricks for sourcing the best ones, whimsical illustrations, a definitive list to the must-know producers and bottlings, and an appendix with the best shops and restaurants specializing in natural wine across the country, making this the must-buy and must-gift wine book of the year.

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Feature Beer

Plan to hear “Another round of Weed” yelled out by customers soon, as Weed Cellars Lager rolls out across the country. On-premise keg beer will become available this month, with tap handles designed in the traditional Weed Cellars Lager version, as well as a “Born American” format. This light, clean and crisp lager has a pale straw color with a medium white head, making it easily accessible to most consumer demographics and perfect for game-day, happy hour and holiday promotions.

Although Weed Cellars Lager doesn’t contain any actual cannabis, it does embrace a celebratory lifestyle saluting the individual in all of us, while toasting a sense of community. In other words, this lager is for everyone.

Weed Cellars Lager, has 5% alcohol-volume and a profile that appeals to a broad audience, including females. Arriving in 12 oz. and 24 oz. cans (and in similar packaging to the tap handles: Weed Cellars Lager and Born American), there’s an entire machine of on-premise sales support to help grab customer attention,

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involving “We Sell Weed” decals, posters, coasters, beermats, and neon signs. POS activations and competitive price points will also help move this brand to front and center.

Behind Weed Cellars is an impressive army of business moguls, country music icons, sports celebrities, and alcohol-industry veterans. The brand will leverage these luminaries to promote the label on-stage, in advertising and through the financial force required to support licensee and distributor partners, some of whom already include RNDC, Southern Glazer’s Wine and Spirits, Baystate Distributors, and Central Moon Distributors, Reyes Holdings and Worldwide & Lohr, to name a few.

Twenty-year industry veteran, Josh King is managing partner at Weed Cellars. “Our presales are already off the charts. Every day I’m super excited about working with this brand that has phenomenal flavor-profiles, products and price points, and the financial robustness to support momentum.”

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Like BARTENDER Magazine on Facebook ÂŽ

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PARK CITY BREAKS RECORD FOR WORLD’S LONGEST SHOT SKI Park City’s competitive spirit wins again. On Saturday, October 12, Park City’s 4th annual Shot Ski Event, presented by Park City Sunrise Rotary Club and High West Distillery, hosted 1,310 enthusiastic shot takers on Historic Main Street for a place on the world’s longest shot ski – 2,610 skis end to end. The previous record, set in Breckenridge in January 2019, served 1,299 participants.

“We love watching this event grow year after year, thanks to the Park City community’s immense generosity, said Park City Sunrise Rotary Club member Connie Nelson. “Our $40,000 fundraising goal was an ambitious one, and we look forward to seeing these funds hard at work in our community soon.”

Exceeding last year’s total of $29,474.57, all proceeds will benefit Park City Sunrise Rotary Club’s Grant Program for over 20 community organizations.

Way to go!

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S E R V I C E

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

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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

“That guy always falls for the bar tricks. He’s gull-ible.”

Rocky White Henry’s Uptown Bar Fantasy Football League New Orleans, LA

“I just flew 3000 miles south for the winter and I forgot my wallet, can you believe that?”

Robb Ellis

“Bartender- So I guess you want a shot of Old Crow Bird- Not even close, but I’ll take a Bird Dog Manhattan straight up and give the sexy chick at the end of the bar a drink too . . ”

Someone said this was a “seedy joint” Ken Reynolds Filet & Vine Montgomery, AL

Stan Murphy - Bartender Douglasville, PA

The next issue of BARTENDER®:

2020 BARTENDER® CALENDAR FEATURING RECIPES FROM: Remus Family Bourbons DISARONNO Coco Lopez Cinzano Vermouth Tito’s Vodka Rossville Rye Mozart Pumpkin Spice Cream Liqueur ••••• Do you have an inventive and resourceful idea to share with BARTENDER® readers?

Send to info@bartender.com •••••

Need more BARTENDER® ?

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

AND THE SEVERAL WE RECEIVED: “grasshopper with worm chaser” “hold egg whites”

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

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