BARTENDER Spring Issue 2018

THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE • SPRING 2018

Inside

FEATURE INTERNATIONAL BARTENDER

Keegan Smith, The Sheraton Grand Hotel Bangalore, India

FEATURE BARTENDER

Jenn Harvey, Cambridge, MA

FEATURE WINE Masi Agricola

FEATURE BAR

Mandarin Bar, Las Vegas, NV

& much more!

VOL 100, NO. 1,

SPRING 2018

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

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FEATURES

Feature Bar

Mandarin Oriental, Las Vegas, NV

CELEBRATING

39 YEARS

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Feature Wine

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Brand Buzz

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Feature Bartender

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International Bartender

Masi Agricola

SERVING THE ON-PREMISE!

Brenne French Single Malt Whisky Jennifer Harvey Keegan Smith

The Art of LeRoy Neiman

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VOL100, NO. 1, SPRING 2018

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

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SPRING CHICK

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

MALIBU SUN SPLASH

1.5 parts Jameson Caskmates IPA 0.5 parts ginger syrup 0.75 parts lemon 2 parts IPA beer of your choice dash Angostura Bitters

1 part Malibu Original 1 part Pineapple juice 1 part Pink grapefruit juice Grapefruit Add ice cubes to a chilled highball glass. Add Malibu, pineapple juice and pink grapefruit juice.

Stir and garnish with a grapefruit twist.

KEVIN DENTON - NATIONAL MIXOLOGIST PERNOD RICARD, USA

KNOB CREEK® RYE CREEK CUP 2 parts Knob Creek® Whiskey 1/2 parts freshly squeezed lemon juice 1/2 parts simple syrup 1 cucumber slice cut in half 2 each strawberries/ basil leaves 2 oz.ginger ale

Rye

1 oz. Tito’s Handmade Vodka 1/2 oz. Chambord 3 oz. sweet & sour mix Juice from one lemon wedge dash grenadine

In a cocktail shaker, muddle a half cucumber slice, one strawberry and a basil leaf. Add the Knob Creek® Rye Whiskey, lemon juice and simple syrup to the cocktail shaker, fill with ice and shake vigorously. Double­strain using a fine mesh strainer into a Collins glass over fresh ice. Top with ginger ale and lightly stir. Garnish with remaining half slice of cucumber, a lemon wheel, half a strawberry and basil leaf.

Combine all ingredients in double rocks glass over ice. Stir, garnish with lemon wheel & serve.

BROOKLYN GIN

HARRIGAN’S PUB SEA GIRT, NJ

2 1/4 oz. Brooklyn Gin 3/4 oz. Dry Vermouth (Dolin Dry preferred) 1 dash orange bitters

LOEWS REGENCY NEW YORK, NY

ART DECO

Smirnoff Orange & Vanilla Vodkas Malibu Rum splash orange & pineapple juices

1 oz. DISARONNO 1/2 oz. Malibu 1 oz. Creme de Cacao 1 oz. Cream Fill a shaker with ice. Add ingredients, shake and strain into highball glass.

OCEAN BREEZE PUNCH

Malfy Gin St. Germain muddled cucumber

1.5 cup Smirnoff Vodka 1.5 cup Blue Curacao 2 cups Lemonade lemon wheel garnish.

Mix & Enjoy! Serves 8.

KACIE - BARTENDER G & B OYSTER BAR FORT LAUDERDALE, FL BARTENDER® MAGAZINE

BEACH BUZZ

ALMOND JOY

Stir with ice in a mixing glass, and serve in a champagne coupe or cocktail glass. Garnish with a lemon twist or a few speared kumquats.

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

FREDS X LA COLOMBE XO COFFEE COCKTAIL

TITO’S SAGE & GRAPEFRUIT SPLASH

1/2 oz. Kahlua 4 oz. Vanilla Draft Latte 1 oz. Frangelico 2 oz. Rum

Tito’s Handmade Vodka elderflower liqueur sage grapefruit

FREDS AT BARNEYS DOWNTOWN 101 7TH AVENUE NEW YORK, NY

DAVID TOBY - BEVERAGE DIRECTOR JACK ALLEN’S KITCHEN AUSTIN, TX

INTO THE WOODS

2 oz. Rebel Yell Kentucky Straight Bourbon Whiskey 1 oz. Honey Basil Syrup .75 oz. Lime Juice 1 oz. Big Heart Malawi Black Iced Tea Combine all ingredients in a mixing tin and shake. Strain over fresh ice in a double rocks glass and garnish with a Basil Leaf.

MATT LOUNGEVILLE STL BARKEEP ST. LOUIS, MO

PURPLE RAIN Lavender Ford’s Gin Golden Felernum Violet Sage Simple Homemade Traditional Lemonade

LA OFERTA 1 ½ oz. Casamigos Tequila ½ oz. Pineapple Juice 1/8 Avocado; sliced Jalapeño Fresh Cilantro ¾ oz. Lime juice ½ oz. Agave Pick and clap your cilantro. Add 2 mild slices of jalapeno and 1/8 avocado to shaker and muddle.

Add freshly squeezed lime juice, pineapple juice, agave & tequila to shaker. Fill shaker with ice, shake for 20 seconds.Double strain in rocks glass, add ice,garnish with jalapeno& pineapple horns. Saluti!

CASA TUA CUCINA AT SAKS BRICKELL CITY CENTRE MIAMI, FL

ELIZABETH SLAVUTSKY BLUE DOG COOKHOUSE & DRINKERY HELL’S KITCHEN, NYC

SORBETTO & BUBBLES

VIOLET TENDENCIES

1 oz. Don Julio Tequila ¾ oz. St Germain 1 oz. Lemon Sorbet 1 oz. Raspberry Sorbet Photo credit: 3 oz. Chandon Rose Champagne Anthony Mair Shake All Ingredients Except Champagne; Strain Into Flute With Champagne. Garnish with edible Gold Glittered Raspberries, Gold Stars With A Red Moon (Dehydrated Lemon & Blood Orange Wheel) & Gold Pearl Dust.

1 oz. Tanqueray Gin .25 oz. Blue Curacao .25 oz. Simple Syrup .25 oz. Grenadine .5 oz Lemon Juice dash Lavender Bitters Fill white wine glass with two lemon wheels & ice.

Pour 2 oz. ginger beer first, then shake & strain into glass. Garnish with orchid petal/lemon twist.

ERIC HOBBIE CAMDEN COCKTAIL LOUNGE AT PALMS CASINO RESORT LAS VEGAS, NV 6

Photo Credit: Kenny Braun Photography

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STEVEN DENNING GREEN VALLEY GRILL GREENSBORO, NC bartender.com

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Year Of The Dog Cocktail

Inspired by the Chinese Philosophy of the Five Elements, this cocktail blends Johnnie Walker Blue, lemongrass infused Baijiu, ginger and lychee liquor, organic oolong tea and sandalwood oils into a prosperous potion

Mandarin Bar Las Vegas, NV

Mandarin Bar is one of Las Vegas’ most exclusive venues offering a sophisticated ambience and fabulous setting. Located on the 23rd floor of the hotel, floor-to-ceiling windows provide guests with stunning views of the city’s famous Strip.

The hotel Mixologist, William Perbellini, and team, hand craft fresh original cocktails with a local and Asian twist according to the flavor and sensation of your preference. Perbellini’s enthusiasm for his craft and wealth of knowledge and experience is showcased in each and every delectable drink served at Mandarin Bar. The bar’s innovative dishes, created by Executive Chef David Werly, compliment perfectly for a pre-show meal or light fare during cocktail hour. With a chic décor, the bar exudes contemporary style. In addition to the main bar area, Mandarin Bar has a luxurious, private room, known as The Edge. With space for up to 30 people, it provides the ideal venue for private parties and events. mandarinoriental.com/lasvegas 8

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Feature Wine

Masianco Pinot Grigio e Verduzzo delle Venezie IGT 2016

WINERY BACKGROUND:

For over 200 years, the Boscaini family has been producing Masi Agricola’s Venetian wines, specifically Amarones and Reciotos, seamlessly blending traditional winemaking techniques with modern innovations.

Deeply rooted in Valpolicella, one of Italy’s finest wine growing areas, Masi Agricola crafts wines that express the values of their origin. Indigenous grapes and traditional winemaking methods benefit from technological innovation to produce what Sandro Boscaini, the guiding light of the company, calls “modern wines with an ancient heart.” Today, Masi Agricola is a leader in the production of benchmark wines.

VINEYARD & WINEMAKING DETAILS:

Masianco is the estate’s Italian white “Supervenetian,” a wine of great personality. Masianco Pinot Grigio delle Venezie blends the elegant, fruity and rich aromas of this grape, cultivated in Friuli, with the structure, poise and body of the native Verduzzo, picked slightly over-ripe and mature. Pinot Grigio comes from the Castions di Strada vineyard, with sedimentary soil of loose clay and gravel.

Together with the moderate climate, good temperature variation, sea breezes, and cold winds (the Bora) create ideal conditions to cultivate these two indigenous grapes. Each varietal is harvested and vinified separately. Pinot Grigio is picked at the end of August, vinified for 25 days at 50-59°F to enhance fresh aromas, with a partial malolactic. The Verduzzo is harvested at the end of September, and then further ripened on drying racks for three weeks to enhance the flavor concentration. After short cryomaceration, the Verduzzo is fermented in stainless steel tanks for three months and transferred to barriques where it completes malolactic fermentation.

TASTING NOTES & FOOD PAIRING SUGGESTIONS:

This wine is bright, straw yellow in color. It is fresh and elegant on the nose with hints of ripe peaches and tropical fruit combined with delicate touches of honey and vanilla. It is elegant and well-balanced on the palate. The Pinot Grigio grapes give the wine freshness and lively acidity, while the lightly dried Verduzzo grapes give structure and complexity with a long, intense finish. An ideal aperitif, this wine is also delicious with light hors d’oeuvres, seafood kebabs or grilled chicken dishes.

For further information visit: http://www.masi.it/eng/home 10

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KAHLUA BUTTERBALL

Crouching Tiger

Anaconda

1/4 oz. Kahlua 1/4 oz. Butterscotch Schnapps 1 oz. milk or Half & Half Shake, serve in shot glass.

1/2 oz. Lychee Liqueur 1/2 oz. Silver Tequila

1/2 oz​. Ezra Brooks Bourbon 1/2 oz​. Sambuca

Jellyfish

Wake the Dead

1/2 oz. DISARONNO 1/2 oz. White Creme de Cacao Bailey’s Irish Cream grenadine Float Bailey’s on top to cover the shot, ​add a few drops of grenadine​.

1 oz. Kahlua 1 oz. Tequila 1/2 oz. Espresso Shake ingredients, strain into shot glass.

Malibu Fuzzy Sunset

1 part Malibu Peaches and Cream 1/4 part lime juice 1/4 part simple syrup Pour all ingredients in a shaker. Shake with ice until cold​, strain into a shot glass.

Breath Freshener 1 part Smirnoff® vodka 2 parts white creme de menthe 1 mint leaf Place the mint leaf in the bottom of shot glass. Add Smirnoff, fill with creme de menthe.

Hot Lips

3 parts RumChata 1 part Vanilla Vodka splash Hot Damn Layer vodka and Hot Damn over RumChata in a Shot glass.

Klingon Disrupter

1/3 oz. Knob Creek 1/3 oz. mezcal 1/3 oz. cinnamon schnapps Mix and shoot.

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Gettin’ gingy with it

1 oz. Rebel Yell 1/2 oz. Raspberry Liqueur top with Barritt’s Ginger Beer SPRING 2018

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A NEW TASTE IN SINGLE MALT WHISKY

Once a market dominated by North America, Scotland and Ireland, the whisky industry in the United States is expanding to recognize the quality of spirits made in other countries. Enter Brenne French Single Malt Whisky, the only Single Malt in the world aged in new French Limousin Oak barrels and Cognac casks. This new style of whisky – French Whisky – brings the art of French terroir to the Single Malt category.

Founded in 2012 by professional ballerina-turned-whisky entrepreneur, Allison Parc, Brenne French Single Malt Whisky is an award-winning whisky crafted from seed to spirit in the heart of Cognac, France.

Brenne is made at a farm distillery located in the Fin Bois cru in Cognac, France, which has been producing Cognac since the 1920s. The distillery itself is a Cognac distillery making eau de vie and XO Cognac for one of the largest Cognac houses in the world, and now, distilling Brenne that is finished in those same cognac barrels.

Every ingredient in Brenne is sourced locally and 100% organic. The heirloom barley is grown on the farm that the distillery resides on, the water is from the town’s supply and the yeast is a proprietary strain that has been in the distillers’ family since the very beginning. After the barley is cool-fermented utilizing two to three different strains of yeast, the mash is carefully double-distilled in a copper alembic cognac still until it is ready for its slumber. Malting is handled off-site and ferments for up to seven days, depending on the temperate, which creates a floral mash when paired with the heirloom barely.

Brenne is distilled twice in a copper alembic still and aged for a total of six to eight years in a combination of Brenne’s two signature barrels.

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The first is a new (virgin) French Limousin Oak barrel that has been toasted to the distilling family’s properiatry levels and the second, is ex-Cognac casks.

ABOUT BRENNE

Brenne French Single Malt Whisky embodies the terroir and style of the region in which it is produced: Cognac, France. This is not trying to be a Scotch just made in a different country – this is truly a French Whisky.

Brenne Estate Cask is aged for a total of six to eight years in a combination of two different signature barrels and has perfumed fruit, with notes of French patisserie. The first is new (virgin) French Limousin oak barrel that has been toasted to the distilling family’s proprietary levels and the second is ex-Cognac casks.

Brenne Ten, an annual limited-edition release that is aged ten years, comes at a higher proof and has no age statement. Only 300 cases per year are released.

BRENNE ESTATE CASK

(40%ABV, 750mL, 80 Proof, $59.99 SRP) Brenne Estate Casks is the only Single Malt in the word aged in new French Limousin Oak and ex-Cognac Casks. Produced seed-to-spirit in Cognac, France, Brenne Estate Casks is twice distilled in a copper alembic still. Creamy and fruit-forward with complex sugar notes, such as rich creme brûlée, burnt caramel, bananas, tropical fruits and warm spices like cinnamon and clove.

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BARTENDER® Magazine is proud to present Jennifer Harvey as our feature Bartender

JENNIFER HARVEY Jennifer Harvey has spent over a decade behind the bar exploring spirits and pursuing her passion for hospitality. A born storyteller, Jenn’s cocktails draw inspiration from her life – they’re memories recreated and shared through familiar flavors and comforting scents. Since taking the helm as Bar Manager at Temple Bar in 2014, Jenn has punctuated the bar menu with her own signature touches and personalized twists.

With a degree in Media Arts and Communication from Emerson College in hand, Jenn channeled her talents for messaging into mixology. In 2004, she joined the staff at 33 Restaurant & Lounge as a full time bartender and began to climb the industry ranks. Upon being promoted to Bar Manager, Jenn oversaw the restaurant’s bar program and staff, and developed seasonally rotating handcrafted cocktail menus.

After six years behind the bar, Jenn decided to supplement mixology with stand mixers and enrolled in the pastry program at the Cambridge School of Culinary Arts. Following graduation in 2010, she created custom-made cakes and desserts as Pastry Chef at Stix Restaurant & Lounge in Boston’s Back Bay. Jenn couldn’t resist her cocktail calling for long: after five months at Stix, she let her culinary worlds collide by taking a position as Bar Manager and Pastry Chef at Zocalo Cocina Mexicana. A driven self-starter, she dove head first into her new position and maintained her dual roles for three years. By day, Jenn crafted fresh, Mexican inspired desserts; in the evenings, she swapped her apron for aperol and managed the booming bar program. She thrived in Zocalo’s fast-paced environment and reveled in being the face of both the front and back of house.

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In 2013, Jenn crossed the river to Cambridge and joined the bartending team at Grafton Street, where she honed her skills under the direction and guidance of Bar Manager Morgan Carney. A year and a half later, Jenn was prepared to take the lead and jumped at the opportunity to transition to Grafton Street’s sister restaurant Temple Bar as Bar Manager. A history buff at heart, Jenn relishes learning the story behind each liquor before it hits her shelves. These stories serve as inspiration for her drinks and inform the voice of Temple Bar’s beverage program. Jenn’s talent and dedication to customer service precedes her - she has been named one of “Boston’s Beloved Bartenders” by the Improper Bostonian and has had cocktails featured in Food & Wine.

When she’s not serving drinks with a twist, Jenn can be found at home baking her next mouthwatering treat or snuggling up to watch a good ol’ black and white with friends.

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BACKWARDS IN HEELS

JENN’S SIGNATURE COCKTAIL

1.5 oz. ANGOSTURA 5YR RUM .5 oz. LICHI-LI LIQUEUR by GIFFARD .25 oz. KRONAN SWEDISH PUNSCH .5 oz. LIME JUICE & .5 oz. SIMPLE SYRUP SHAKE INGREDIENTS WITH ICE INTO COLLINS TOP WITH GINGER BEER GARNISH WITH A LIME FLAG SPRING 2018

SPRING 2018

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Keegan Eric Smith

High Ultra Lounge Sheraton Grand Bangalore Hotel at Brigade Gateway

What gets Keegan Eric Smith excited about cocktails are the endless possibilities. “The only thing that is limiting you is your imagination.” He has spent the last 8 years specializing in spirits and mixology, sharpening his knowledge and expertise. Keegan has trained over 2000 bartenders at over 500 venues with Liquid Concepts.

With recognitions such as: amongst the top 5 flair bartenders in Africa, 3 national flair bartending titles, designer of Africa’s most expensive cocktail “The Hemingways at 50K” and curator of “The Nicci”, which was awarded the best cocktail at the Angostura Global Cocktail Challenge 2016. Keegan’s creativity has proved he is one of the very exciting talents in this space.

The multi-award winner has recently joined the elite team at Sheraton Grand Bangalore Hotel at Brigade Gateway, in Bangalore, India. There, he has curated exclusive cocktails like The Zen for the newly opened restaurant, Alfresco by Bene and elevated the High Ultra Lounge experience with his expertise.

He has successfully introduced signature cocktails like Mohan Legacy’ 88, South African Farmhouse, Barsmith 18

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Julep, Bacon-infused Vodka, Lemongrass and Coriander Infused Gin Gimlet.

High Ultra Lounge was awarded the Best Lounge Bar by Times Food & Nightlife in 2016 and was recognized as the Best Rooftop Restaurant in the city at Eazydiner Foodie Awards 2017. The venue looks like it’s on a winning-spree with Keegan Eric Smith on board for 2018.

Keegan also runs a not for profit platform, Flair for Life in South Africa. He raises funds for people diagnosed with cancer. BARTENDER® is proud to feature Keegan Eric Smith in our Spring issue.

ZEN

Keegan’s Favorite Cocktail Ketel One Vodka Bianco Vermouth Freshly made Pineapple Juice Muddled pickled Pink Ginger

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COCO LOPEZ® FRUIT DIP 1 can COCO LOPEZ® REAL CREAM OF COCONUT 1-8 oz. pkg cream cheese 1-8 oz. tub whipped topping In a large bowl with an electric hand mixer, beat the cream cheese with the COCO LOPEZ® REAL CREAM OF COCONUT until all lumps are gone. Add the whipped topping and mix again. Serve with fruit or graham crackers. Keep refrigerated.

Recipe from Dessert Now Dinner Later

COCO LOPEZ® CREAM OF TOMATO SOUP ¾ cup COCO LOPEZ® REAL CREAM OF COCONUT 2 Tbsp coconut oil 1 large sweet onion, roughly chopped 2 carrots, chopped in large chunks 4 cloves of garlic, chopped 2.5 lbs tomatoes ,chopped 2 Tbsp tomato paste 3 cups stock [beef, chicken or veg] ½ Tbsp salt & freshly ground pepper to taste Start by chopping the onion, carrot and garlic. Heat a large pot over medium heat. Add the coconut oil and let it melt. Add the chopped onion, carrot and garlic. Let the onions get really soft by sautéing for 10 minutes. Chop the tomatoes. Add tomatoes, paste and stock to the pot. Bring to a boil. Reduce heat, cover and cook on low for at least 30 minutes.

Let the soup cool enough to handle it, then transfer to a blender to blend. Add the soup back the pot.

Stir in the COCO LOPEZ®. Top with more cream, cilantro, basil or crushed plantain chips.

Recipe from The Nutrition Addiction

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

SPRING 2018

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The New Wine Rules

A Genuinely Helpful Guide to Everything You Need to Know

By Jon Bonné Amazon.com $14.99

Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the needlessly complicated stuff the “experts” have been telling you. In The New Wine Rules, acclaimed wine writer Jon Bonné explains everything you need to know in simple, beautifully illustrated, easy-to-digest tidbits. And the news is good! For example: A wine’s price rarely reflects its quality. You can drink rosé any time of year. Don’t save a great bottle for anything more than a rainy day. Enjoy.

The Bloody Mary

The Lore and Legend of a Cocktail Classic, With Recipes for Brunch and Beyond

By Brian Bartels Barnesandnoble.com $18.99

The Bloody Mary is one of the most universally loved cocktails, perfect anytime: breakfast, brunch, lunch, dinner, and beyond. The Bloody Mary is the irreverent history of this classic drink, and sheds light on everything from its contested origins in the 1920s (Did Hemingway create it, as some legends suggest? Or was it a charismatic Parisian bartender?) to recipe variations (Has Worcestershire sauce always been de rigueur?) to the name itself. Along the way, Brian Bartels offers advice for brunch hosts and more than fifty eclectic recipes, culled from top bartenders around the country, that will get you to think outside the vodka box and take your garnish game to a whole new level.

Julep

Southern Cocktails Refashioned

By Alba Huerta & Marah Stets Amazon.com $24.99 With these sixty-five historically relevant cocktail recipes, ranging from the iconic Mint Julep (and variations such as Rye Julep and Sparkling Julep) to modern inventions, such as the Snake-bit Sprout, Liquid Currency, and Hot July, craft cocktail maven Alba Huerta recounts the tales and traditions that have shaped cocktail culture in the American South today. Evocative photographs convey the romance and style that distinguish Huerta’s destination craft cocktail bar, Julep, and extend her invitation to slow down and savor a well-made drink. And, in case you need a bite to go along with your drink, Huerta includes recipes for a dozen bar snacks. C’mon in, and have a sip of history via the bar cart.

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BAROSCOPES CAPRICORN

by Madame Vena

DECEMBER 22- JANUARY 19

This Spring you’ll find yourself being a homebody. This works out nicely in the romance department. Start getting your place in order while enjoying a BEE’S KNEES. BEE’S KNEES .5 oz. BARENJAGER HONEY LIQUEUR 2 oz. Gin .5 oz. Fresh Lemon Juice .25 oz. Simple Syrup Shake all ingredients with ice and strain into a rocks glass with fresh ice. Garnish with lemon peel.

AQUARIUS

JANUARY 20- FEBRUARY 18

Spring will bring new social opportunities. Take advantage of as many as possible. One holds the key to your heart. Smile while sipping a HONEY MOJITO. HONEY MOJITO 2 oz. BARENJAGER HONEY LIQUEUR .75 oz. Lime Juice 6 Mint Leaves Club Soda

PISCES

FEBRUARY 19- MARCH 20

Livin’ like a Boss this Spring. Your career is on fire. Keep forging ahead. A move is on the horizon. Start packing while enjoying a HONEY RITA. HONEY RITA 1 part BARENJAGER HONEY LIQUEUR 2 parts Silver Tequila ½ part Fresh Lime Juice Shake all ingredients with ice and strain into a salt-rimmed rocks glass filled with fresh ice. Garnish with lime.

ARIES

MARCH 21- APRIL 19

Love is in the air for you this Spring. The sky is the limit for both career and love life. Stay happy while sipping a HONEY BOURBON LEMONADE. HONEY BOURBON LEMONADE 2 parts BARENJAGER HONEY LIQUEUR & BOURBON 3 parts Lemonade Combine ingredients over ice in a tall glass and stir. Garnish with lemon wheel.

TAURUS

APRIL 20- MAY 20

Your creativity will be flowing this Spring. Try to contain your enthusiasm. Chill out while enjoying a HONEY ICED TEA. HONEY ICED TEA 2 oz. BARENJAGER HONEY LIQUEUR 4 oz. Unsweetened Iced Tea Fill glass with ice, add Barenjager Honey Liqueur and top with unsweetened iced tea. Garnish with lemon wheel.

GEMINI

MAY 21- JUNE 20

Get networking this Spring. It’s all about who you know.

Your future looks bright. Put on your shades while sipping a WATERMELON HONEY MOJITO. WATERMELON HONEY MOJITO 2 oz. BARENJAGER HONEY LIQUEUR 2 oz. Watermelon Puree .75 oz. Lime Juice 6 Mint Leaves Club Soda

SPRING 2018

CANCER

JUNE 21- JULY 22

You’ve been dying to get away. Make sure to find time this Spring to travel. Get moving while sipping a HONEY DROP. HONEY DROP 1.5 oz. BARENJAGER HONEY LIQUEUR 1 oz. Premium Vodka .5 oz. Triple Sec .5 oz. Fresh Lemon Juice Pour all ingredients in a shaker filled with ice. Shake vigorously and strain into a coup or martini glass. Garnish with lemon wheel.

LEO

JULY 23-AUGUST 22

VIRGO

AUGUST 23-SEPTEMBER 22

You’ll travel this Spring to a distant land. Don’t blow all your money, unexpected expenses arise. Save those tips while enjoying a HONEY MINT JULEP. HONEY MINT JULEP 2.5 parts BARENJAGER HONEY LIQUEUR Muddled Mint Leaves Muddle several mint leaves at the bottom of cup with a drop of Barenjager Honey Bourbon. Once muddled add the remaining Barenjager Honey & Bourbon. Fill with crushed ice. Garnish with mint sprig.

A blast from the past shows up this Spring. Tred lightly with regards to your love life. Mull it over while sipping a POUR MAN’S FIZZ. POUR MAN’S FIZZ .25 oz. BARENJAGER HONEY LIQUEUR 1.5 oz. Schladerer Pear Brandy .75 oz. each Fresh Lemon Juice & Rosemary Simple Syrup 2 dashes each Angostura Bitters & Orange Bitters 1 Egg White Hefeweizen Beer Dry shake ingredients (except beer), then shake well with ice.

Strain into rocks glass & top with beer. Garnish with dehydrated pear with bitters & rosemary sprig

LIBRA

SEPTEMBER 23- OCTOBER 22

Spring will bring a new fling! Be prepared to move in another direction. Get ready to rumble while enjoying a HONEY RICKEY. HONEY RICKEY 1 oz. BARENJAGER HONEY LIQUEUR 2 oz. Premium Vodka ½ oz. Lime Juice Combine all ingredients (except soda) in a shaker, add ice, and strain into a rocks glass filled with fresh ice and lime wheels. Top with soda water.

SCORPIO

OCTOBER 23- NOVEMBER 21

Take the time this Spring to hone your skills. Set your sights on another level of this business. Think it over while enjoying a HONEY PEAR COLLINS. HONEY PEAR COLLINS 1 oz. BARENJAGER HONEY LIQUEUR 1 oz. Passion Fruit Juice Soda water Lemon

SAGITTARIUS

NOVEMBER 22- DECEMBER 21

This Spring lean on an experienced and trusted advisor to get you to the next level in both career and love life. Contemplate while sipping a HONEYSUCKLE. HONEYSUCKLE .75 oz. BARENJAGER HONEY LIQUEUR 2 oz. Blanco Tequila .75 oz. Lime Juice Combine ingredients in a shaker and shake with ice. Strain into a coupe. Garnish with lime wedge.

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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

SPRING 2018

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THE ART OF LeRoy Neiman

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

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

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

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

Blog: bartendermagazine.wordpress.com.

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

The next BARTENDER®:

SUMMER

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

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

SIGNATURE COCKTAILS CREATIVE COCKTAILS SHOOTERS JOKES •••••

RUNNERS UP

“You idiots! When I said that this bar was a gold mine I didn’t mean it literally.”

Russell Burdett Hadley, PA “It’s half off Myers’s night, not miners night.”

Mark Lopez, Little Rock, AR

Need more BARTENDER® ?

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

“Funny how you guys only pop up at Happy Hour!”

Veronica Marcum Pop’s Place Bar & Grill Myrtle Beach, SC

We thought these were all clever submissions by our AND THE SEVERAL WE RECEIVED: Winner Dewey Joe Beene Jr: “Sorry guys, we don’t serve miners.”

“We’re closing early guys, I hope you don’t mine. “ “No you idiots, Goldschlager isn’t a mine!”

“No. What I said was that we needed to make some “I need to see some ID.” MINOR additions to the staff.”

“And I thought I was getting the shaft.”

Dewey Joe Beene Jr. Thank you to all who entered. Try this issue’s contest!

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