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M A G A Z I N E Celebrating our 32nd year



• Vol. 93, No. 2, SUMMER 2011

feature stories 6 Rey Arcibal from La Valencia


8 & 9 PR For Your Bar by Seth Cohen

16 & 17 Flavored Martinis 16 &17


31 The Art of LeRoy Neiman Cover Artist: Tim Williams

Bartender Magazine

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M A G A Z I N E Celebrating our 32nd year


• Vol. 93, No. 2, SUMMER 2011

our regular features 4 Editorial 14

10 Signature Cocktails 12 Bargos 14 LiBARy


18 Jokes & Quotes 20 Blendings Bartenders 22 FREE Subscription


24 Bar Books 25 Baroscopes by Madame Vena 26, 27, & 28 Service Bar for Product Information


29 30

30 Creative Cocktails 32 Last Call

by Bob Schochet and Cartoon Caption Winner & Finalists

Bartender Magazine





Publisher/Editor: Jaclyn Wilson Foley Founder: Raymond P. Foley Assistant to the Publisher/Editor: Lauren Saccone Art Director: Doug Swenson Art Seventy, Inc. (802) 334-6741 Executive Secretaries: Anne Loffredo Debbie Snader, Laura Larena Food Consultants: Alfred Mayer, Thomas Jannarone Humor Editor: Hymie Lipshitz Advertising Director: Jackie Foley (908)766-6006 • Fax: (908)766-6607 e-mail: Facebook: Twitter: Bartender Magazine Blog:

Photography: Ryan Foley Intern: Michelle Milot Special Consultants: John Cowan, Michael Cammarano, Jake Jacobsen, Robert Suffredini, Marvin Solomon, Rene Bardel, Egon Gronau, Joe McClure, James D. Zazzali, Dave Conroy, Phil Magnotti Chester Brandes, and over 103,000 readers and subscribers. Editorial Contributions: We assume no responsibility for unsolicited material. Manuscripts, artwork and photographs must be accompanied by stamped, self-addressed 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 593, Livingston, NJ 07039. Allow 6 weeks for change of address. When sending new address, give old address and please send clipping label from last issue to ensure prompt service. Postmaster: Send all address changes to BARTENDER®Magazine, P.O. Box 593, Livingston, NJ 07039. Copyright 2011, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.


b a r t e n d e r . c o m

EDITORIAL The Largest & Greatest Survey of The Best by BARTENDERS

Check out BARTENDER速 Magazine Survey on and be part of The Best by Bartenders. This is not one of those Ultimate Ultimate deals with the same old PAID judges. YOU'RE the judges. The Bartenders chance to pick the best. Who knows better than Bartenders and the industry?


There is no charge for entering, and everyone gets judged equally. All products can be rated. This one is fair.

Also, for the first time ever, see page 22! Thanks to all for BARTENDER速 Magazine's 32 years. We appreciate your support and look forward to serving you in the years ahead.

Jackie & Ray Foley 4



There Are Two Types of Scotch Drinkers… Those Who Drink Black Bottle and Those Who Should.

Which One Are You?


Rey Arcibal

La Valencia Hotel for 51 years.

By Lillian Cox

“The head bartender, Vince Clark, asked if I’d like to work behind the bar with him,” Arcibal recalls. “I started helping him, and took notes, and learned the job in three weeks.” Arcibal said as he got better, other bartenders recruited him to help on their shifts. He became a full-time bartender in 1966, popular with both guests and co-workers. Mario Delgado, head bartender across the street at The Spot, used to tend bar with Arcibal at La Valencia. "People come from all over the world to see Rey," he said. "Even if he hasn't seen you in three years he'll still remember your name and your drink, too. We all love him."


Arcibal has a million stories.

Rey Arcibal’s Signature Co cktail 1-1/2 oz. 1 oz. ½ oz. 1-1/2 oz. 1 oz. 4

“(Band leader) Harry James was divorced from Betty Grable and would come in and order a Ramos Gin Fizz on Sundays," he recalls.

Brandy Dark Creme de Cacao Kahlua Triple Sec Baileys large scoops Vanilla ice cre am

Arcibal also remembers actor Raymond Burr, best known as attorney Perry Mason on television. "He ordered a dry martini. He had striking blue eyes and a good, solid voice.”

Blend liquid ingredients wit h ice cream. Serve in brandy snifter.

LA JOLLA, CA – La Valencia Hotel, overlooking the blue Pacific, has welcomed guests far and wide since December 15, 1926. The Whaling Bar, the centerpiece of the resort, opened later during World War II. Bartender Rey Arcibal has been an institution almost as long. He was hired March 15, 1960, the same week President Eisenhower endorsed the presidential candidacy of Vice President Richard M. Nixon.


When Pat Morita, star of The Karate Kid, entered the bar he ordered a Smirnoff on the rocks. “He said, ‘Have you seen Charles Coburn? I'm waiting for him,” Arcibal said. “Charles came down and Pat said, 'I want you to meet my good friend, 'Dr. Rey.' He'll take good care of you.' " Arcibal says the biggest tip he’s received was during the 1960s when the host of an after-hours party gave him $550, which by today's standards would be close to $4,000. On another occasion two men tipped him $500 they just made on the stock market. One of the kindest things that happened to Arcibel was in 1984 after he received a telegram that his father was gravely ill in the Philippines.

This year on March 15 marked Arcibal’s 51st anniversary. During his tenure he has provided five-star service to generations of American icons from Jack Lemmon and Eartha Kitt to Rod Stewart.

“Mr. Irwin said, ‘Do you have money?” he remembers. “I said, “I don’t think so, but I will gather it.”

Arcibal was 26, and about to be discharged from the U.S. Navy, when he walked into the hotel and asked General Manager Richard Irwin for a job. Because he had no bartending experience, Irwin hired him as a busboy and later moved him to a banquet waiter.

“He gave me a check for $1,000 and said he didn’t want me to pay it back,” Arcibal remembers. “He said, ‘If you need something, send a telegram and let me know.’ A customer said the same thing. That’s the reason I stay here.”


Irwin was persistent and ordered him to pinpoint the cost of the airfare.


r best u o y s u d n e S PED P I H W E L C PINNA ecipe and r WIN

! 0 0 0 , 0 $1 To enter, contest entrant must log in to Facebook at and fill out the official contest entry form, including your favorite Pinnacle Whipped recipe.

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For official rules please log in to (Contest ends July 31, 2011.) Š2011 White Rock Distilleries, Inc. Produced and bottled by White Rock Distilleries, Inc., Lewiston, ME. 35% Alc./Vol. (70 Proof). PLEASE DRINK RESPONSIBLY.

A fe

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p sing rea nc ri ublicity about your bu s i n e ss

HOW to



What do you have, or what do you do, that differentiates yourself from other establishments? Maybe it’s that signature Patrón XO Cafe cocktail on your menu, or the 300 beers from around the world that you feature? Or it could be the nightly pool tournament upstairs, or your annual Super Bowl party, or how you serve vodka in glasses carved from cubes of ice. Did you leave the Wall Street grind to follow your dream to open a bar?…These little nuggets all have the potential to generate media interest.


Write a press release about your bar. Who owns it, how did it get started, what makes it unique, what can people expect when they step through the door? Sell the place, but keep the document to two pages. And invest in some professional photography; shoot some interesting photos both outside and inside the bar. These will always come in handy, for PR and other uses too.

by Seth Cohen

On an airplane recently, I took note of an article in the in-flight magazine

about new bars and restaurants in Dallas, as it happened that I was soon to visit that city and was looking for suggestions where to go out while I was in town. But what was it that set apart those five or six places mentioned in the story? Why were they written about when hundreds of other exciting bars also dot the Dallas nightlife scene, and were equally worthy of attention? The answer is very simple – PR. Retaining the services of a public relations agency can be expensive, to be sure, but it’s often worth the investment. Just remember that if you choose to hire PR professionals, find an agency or freelance PR people who will give you the focus you deserve. A nominal monthly outlay to a small specialty PR firm (one with relevant experience in restaurant and hospitality) will typically buy you more time and senior level talent than if you spent the same amount at a glitzy large agency that –let’s face it–is focused on their higher-paying clients. Of course it’s also possible to generate positive press for your bar without hiring a PR person. First thing is to spend some time preparing a PR strategy:





You’ll need a media list, and without the database resources that PR agencies usually have access to, you’ll need to spend some time researching the right people yourself. Decide which publications you think will be interested to know about you – for example, local newspapers and magazines, national outlets, travel publications (like that airline in-flight magazine), hospitality trade media, and of course websites and online city guides. If you organize frequent special events, remember to also include outlets that publish calendar and event listings. Once you know which outlets you’d like to contact, then try to determine whom specifically at those media organizations to speak with. This isn’t always easy, but with some detective work, you can figure it out. Read those publications personally and look for similar story topics to see who wrote the article. Or look online or in the magazine masthead to see whom the editors are who are responsible for food, wine/spirits, entertainment, or lifestyle coverage. Don’t bother with publishers or account executives (their job is to sell ads); opt for the editors and writers.


Public relations professionals are salespeople – their job is to convince journalists to ‘buy’ the story they’re hawking. If you’re going to PR your bar, you need to develop that same mentality and prepare a compelling and well-constructed story pitch. As succinctly as possible, make a case for why they should write about you. Why would their readers care? Then fire away – make phone calls, send emails, and write a personal letter. Use your press release and photos to help support your pitch. Invite them over to have a beer. Be persistent, but know when to back off and move on to someone else if they truly aren’t interested in your pitch.



Did a couple of NBA players stop in for a drink the other night? Maybe members of a well known European band were ordering pints of Bellhaven in the corner? Mention it to your local newspaper gossip columnist, or to the infamous New York Post Page Six column. Being known as a celebrity hangout is always good for business – but be careful of course, if your celebrity clientele wants to be anonymous, use your judgment on how much of this you do.

Unless you only want regulars in your bar (in which case why are you reading about building PR?), don’t neglect the opportunity to publicize your business to out-oftowners. In addition to targeting travel media, consider contacting the concierge desks at local hotels to encourage them to recommend your bar to people curious about local hotspots. Do the same with your local chamber of commerce or visitor’s bureau, which could potentially help you too the next time that a travel journalist writes about your city (as they often look to those visitor organizations for information about places to visit for their articles.)



Remember the media-dubbed ‘beer summit’ at the White House some time ago? During the time when that story dominated national news, a bar owner I know used the opportunity to create local news for his place. He creatively set out different beer bottles and invited his customers to vote on which beers President Obama would serve that day – and he invited a local TV station to come film a story about it. Local news outlets are always looking for ways to localize national and international news.

Of course any publicity effort should also include social media tools. At the very least, create a Facebook page and Twitter account to keep people informed about happenings at your bar, and encourage interaction. Remember too, the most important thing is to be prepared. The proactive ideas outlined above will help position you for potential PR coverage, but sometimes the best PR opportunities come unexpectedly and if you aren’t prepared to react and respond quickly with information, photos, and interview accessibility you might miss that chance for someone like me to read about you in that magazine in the plane’s seat-back-pocket.


3 Olives Berry Vodka Black Haus Blue Curacao Sour Mix

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Renee Ferrrara Eagle Ridge Golf Club Lakewood, NJ


SAWGRASS SPLASH Ketel One Orange Lemon Fresh Lime Juice

Jameson Whiskey Ginger Beer Lemon

Swift Hibernian Lounge New York, NY

Jamie Fowler TPC Sawgrass - A PGA Tour Resort Ponte Vedra Beach, FL

ZENTINI Citron Vodka Green Tea Liqueur Splash Sour Mix P.J. Carney's Pub New York, NY


1 oz. vodka 1/2 oz. Blue Curacao 1/2 oz. Tattoo Rum Orange Juice

Remy XO Grand Marnier Amaro Montenegro dash Lemon Juice

Benjamin Steak House New York, NY

SUMMER GARDEN 1 1/2 oz. gin 1/2 oz. simple syrup 1-2 Strawberries 1/2 inch slice seedless cucumber 4-5 mint leaves splash champagne Combine the strawberry, cucumber, mint leaves, and simple syrup. Muddle in shaker glass. Add gin and ice (enough for a rocks glass) and shake. Pour entire contents into rocks glass, without straining. Top with a splash of champagne. Ryan Harris 3 West Basking Ridge, NJ


St. Germain Grey Goose Pear Vodka

lack Forest Inn B Stanhope, NJ

IMPERIAL MARGARITA Patron Silver Patron Citronge Yuzu Sour Mix Benihana Short Hills, NJ





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GET WHIPPED ON THE BEACH! Jack Whipped Cream Flavored Rum is a light, sweet combination of vanilla and cream. This one-of-a-kind flavor is the perfect addition to any cocktail—any way you mix it.




2 oz. Whipped Jack 1 oz. pineapple juice 1 oz. orange juice

2 oz. Whipped Jack 4 oz. ginger ale

2 oz. Whipped Jack 2 oz. orange juice 2 oz. lemon-lime soda Splash grenadine

Shake with ice and strain into a chilled martini glass. Garnish with an orange wedge.

Mix in a glass filled with ice and garnish with an orange wedge.

Mix in a glass filled with ice and garnish with a cherry. ©2011 White Rock Distilleries, Inc. Produced and bottled by White Rock Distilleries, Inc., Lewiston, ME 21% Alc./Vol. (42 Proof). PLEASE DRINK RESPONSIBLY.


75 Recipes Spanning Four Generations of Wanton Revelry By Dan Searing Stirling Publishing Co., NewYork, NY • 212-532-7160 $14.95 THE PUNCH BOWL celebrates the 21st-century renaissance of this classic concoction - ideal for any social gathering, whether casual or black-tie - with 75 recipes that date from the 18th century to today. It also features a brief but colorful history of punch as well as stunning photographs of vintage serving sets and contemporary engravings and maps from the drink's heyday.


A Guide To Japan's Best Drinks and Drinking Establishments By Chris Bunting Tuttle Publishing, North Clarendon, VT • 802-773-8930 $24.95

Dan Searing is a rising star of the cocktail renaissance, a historian, and a partner in Washington, DC cocktail temple Room 11.The former journalist is also a co-founder of the DC Craft Bartenders Guild, whose mission is to preserve the history of bartending and provide education and training to the public.

Walking through Tokyo's Shinjuku district, author Chris Bunting was struck by the abundance of superb pubs and bars offering phenomenal selections of sake, Japanese whisky, bourbon, Korean makkori and wines, to name a few. The realization that exceptionally varied drinking opportunities are relatively commonplace in Japan sent him on a journey through the country's drinking haunts, breweries and distilleries that convinced him that Japan is one of the best places in the world to drink alcohol. DRINKING JAPAN features entries on 122 of the country's best bars, but it is also the first Englishlanguage book to attempt a comprehensive survey of the history and culture of Japanese alcohol, with detailed coverage not only of the well-known rice brew sake, but of much less explored traditions like shochu, awamori, beer, wine, and Japanese whisky. DRINKING JAPAN brings Japan's unique drinking scene to life and is essential reading for anyone interested in the evolution and current vitality of Japanese alcohol culture. 14


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BLINDER 2 oz. Black Bottle Scotch 5 oz. grapefruit juice 1 tsp. grenadine syrup Combine first two ingredients in a martini glass filled with ice. Drop grenadine into center of drink. BLOODY MARTINI 2 oz. Three-O Tomato Vodka 3-4 drops hot sauce dash spicy bloody mary mix Shake with ice and strain into martini glass with creole spice rim. Garnish with grape tomatoes and mozzarella balls (speared) Chili pepper flakes optional. BLUE BUTTERFLY 2 oz. Angostura Reserva 1/2 oz. blue curacao Shake. Serve in a martini glass with a lime wedge for garnish.

360 CANDY LEMON 1 1/2 oz. 360 Sorrento Lemon 1/2 oz. simple syrup 1 oz. fresh sour mix Shake/strain. Top with lemon lime soda. Serve in a martini glass with a sugar rim. 360 CHERRY CHEESECAKE 1 1/2 oz. 360 Bing Cherry 1/2 oz. vanilla yogurt 1 oz. simple syrup 1/2 oz. cream Shake and serve with a graham cracker rimmed glass. Garnish with a cherry. 360 DOUBLE CHOCOLATE RASPBERRY 2 oz. 360 Double Chocolate 1/2 oz. simple syrup 5 raspberries 1 oz. sour mix 1/4 oz. raspberry liqueur Shake/strain. Splash lemon-lime soda or top with club soda. 3G

1 1/2 oz. 1 oz.

G’Vine Floraison Gin St. Germain Elderflower Liqueur 1/2 oz. Domaine de Canton Ginger Liqueur Ricard Rinse the glass with Ricard. Combine all other ingredients in a shaker with ice and shake well. Strain into a martini glass. ABSOLUT BERRI COSMO 1 1/2 oz. Asbolut Berri Acai 1 oz. cranberry juice 1/2 oz. triple sec 1/2 oz. lime juice 1 peel orange Add all ingredients into a shaker. Shake and strain into a chilled martini glass. Garnish with orange. ABSOLUT MANDRIN LADY 1 1/2 oz. Absolut Mandrin 1/2 oz. triple sec 1 oz. lemon juice 1 slice orange Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled martini glass. Garnish with an orange.



ABSOLUT PEACH MELBA 2 oz. Absolut Peach 1/2 oz. Chambord 1/2 oz. cream 1/2 oz. peach liqueur Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled martini glass. ABSOLUT PEARS MARTINI 2 oz. Absolut Pears 1 oz. simple syrup 1/2 oz. pear puree 2 oz. lemon juice 1 slice pear Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled martini glass. Garnish with pear. BACARDI O PURPLE HAZE MARTINI COCKTAIL 1 1/2 oz. Bacardi O 1 oz. lemonade 1/8 oz. grenadine 1/4 oz. blue curacao Shake ingredients with ice and strain into chilled martini glass. Garnish with orange slice. BLACK RED 1 1/4 oz. 4

Black Bottle Scotch strawberries thick slice root ginger 1/4 fresh orange 1/4 oz. Campari 1/3 oz. gomme Muddle strawberry, ginger, and orange. Add ingredients. Shake and serve in a martini glass. BLACK SIN 1 1/2 oz.

Sobieski Cynamon Flavored Vodka 1/2 oz. coffee liqueur Shake with ice. Strain into a chilled martini glass. BLARNEY STONE COCKTAIL 1 1/4 oz. Jameson Irish Whiskey 1/4 oz. chartreuse 1/4 oz. green mint liqueur Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled martini glass.

CHEESECAKE MARTINI 1 oz. Smirnoff Strawberry Flavored Vodka 1 oz. Smirnoff Vanilla Flavored Vodka 1 oz. cranberry juice Shake with ice. Strain into a chilled martini glass. CHERRY SQUIRT 2 oz. Cherry Jack Rum 1/2 oz. triple sec 1 oz. cranberry juice splash fresh lime juice Shake over ice and strain into a chilled martini glass. Garnish with a cherry and a pineapple slice. CHOCOLATE COVERED PRETZEL 2 oz. Pinnacle Whipped Chocolate 1/2 oz. Frangelico Served in a chilled martini glass rimmed with salt. CHOCOLATE LOVER 2 oz. Pisco Porton 1 oz. chocolate cream liqueur 1/2 oz. Grand Marnier orange twist for garnish Combine and chill ingredients in a shaker with ice. Shake well. Strain into a martini glass and garnish with an orange twist. CHOCOTINI 2 oz. 1/4 oz.

Stolichnaya Ohranj Vodka Godiva Original Liqueur orange slice for garnish Serve straight up or on the rocks. Garnish with the orange slice. - Jill Stevens, Trabuco Canyon, CA CHOPIN’S #8 1 1/2 oz. Chopin Vodka 1/4 oz. Chambord 1/4 oz. cranberry juice to float Shake vigorously with ice and strain into a frozen martini glass. Float cranberry juice. Garnish with raspberry, letting it sink to the bottom. - Julie Grant, Puzzles, Atlanta, GA CLOUDY DAY 2 oz. Absolut Vodka 1/4 oz. Opal Nera Shake. Serve in a chilled martini glass. Garnish with espresso beans.


COCONUT CREAM PIE 2 oz. Whipped Jack 1 oz. Coconut Jack Rum 1 oz. cream Shake over ice and strain into a chilled martini glass. Top with a dollop of whipped cream. CREAM SAVER-TINI 2 oz. Whipped Jack 1 oz. pineapple juice 1 oz. orange juice Shake with ice and serve in a chilled martini glass. Garnish with an orange slice and a cherry. DUDE-O-POLITAN 2 oz. Three Olives Dude Vodka 1/2 oz. cranberry juice 1/2 oz. triple sec 1/2 oz. fresh squeezed lime juice Serve up in a chilled martini glass. FIREFLY AND CRANBERRY 1 1/2 oz. Firefly Sweet Tea Vodka 1 1/2 oz. cranberry juice Mix over ice in a martini glass. FIREFLY COCKTAIL 1 1/2 oz. Firefly Sweet Tea Vodka 1 1/2 oz. lemonade Mix in a martini glass with ice. Garnish with a lemon twist. FIREFLY FUZZY FLY 1 1/2 oz. Firefly Sweet Tea Vodka 1 1/2 oz. orange juice splash peach schnapps Mix over ice in a martini glass. FLORIDA FOUR ORANGE MARTINI 2 1/2 oz. 4 Orange Vodka splash Cointreau Stir. Serve straight up in a chilled sugar rimmed martini glass. G’VINE ORCHID 1 1/2 oz. G’Vine Floraison Gin 1 1/2 oz. pink grapefruit juice 1/2 oz. elderflower syrup 1 1/2 oz. champagne brut Combine all ingredients except champagne in a shaker with ice. Shake well. Strain into martini glass. Top with champagne. GERMAN CHOCOLATE MARTINI 1/2 oz. Godiva Chocolate Liqueur 1/2 oz. Captain Morgan Parrot Bay Coconut 1 oz. Smirnoff Black Cherry Flavored Vodka shavings of chocolate Shake with ice and strain into a martini glass. garnish with shavings of choclate. GINGER ISLE 1 1/4 oz. 1 1/4 oz. 1 1/4 oz. 1 1/4 oz. 1 1/4 oz. fresh

Black Bottle Scotch Cointreau Creme de Cacao fresh lemon juice Licor 43 ginger, small pieces crushed chilies - Koko, Hotel Una, Brighton, UK GRAPE GATSBY 2 1/2 oz. Bacardi Arctic Grape Flavored Rum splash Martini & Rossi Dry Vermouth Stir. Serve in a frosted martini glass with two grapes as garnish.

GRAPES OF RAP 1 oz. Bacardi Arctic Grape Flavored Rum 1/4 oz. Grey Goose Fill with cola. Serve in a martini glass. GREEN LADY (IN PARIS) 2 1/2 oz. gin 1 oz. green chartreuse 1 oz. yellow chartreuse 1/2 oz. lime juice FIll a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled martini glass. GREY GOOSE APPLE CRISP MARTINI 1 oz. Grey Goose L’Orange Flavored Vodka 1 lemon wedge 1 tbs. cinnamon sugar 1/4 small apple diced 1/4 oz. simple syrup 1/8 oz. Tuaca Liqueur 1/8 oz. fresh lemon juice Rub the lemon wedge around the rim of a martini glass, then roll into the cinnamon sugar. In a cocktail shaker, muddle together the diced apple and simple syrup. Add ice and the remaining ingredients. Shake well. HEAT WAVE 1 1/2 oz. 4 Orange Premium Vodka 3 cherry tomatoes 2 red chillies 3 basil leaves 1/2 oz. simple syrup 3 dashes Angostura Bitters Muddle tomatoes, chillies (chopped), basil simple syrup and Angostura Bitters in a mixing glass. Add vodka and ice. Shake and strain into a martini glass. Garnish with a skewered chili and cherry. HIT THE ROAD JACK 2 oz. Coconut Jack Rum 4 oz. lemon-lime soda splash grenadine splash pineapple juice Mix in a glass filled with ice and garnish with an orange wedge. Serve in a frosted martini glass. KETEL ONE FLYING DUTCHMAN 2 oz. Ketel One Oranje Flavored Vodka 1/4 oz. orange liqueur dash orange Angostura Bitters orange twist Shake with ice. Serve in a martini glass. KOI YELLOW COCKTAIL 2 oz. Absolut Raspberri 1 oz. lemon juice 1/2 oz. simple syrup 1/2 oz. triple sec Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled martini glass. LA POIRE ROSE 1 oz. Grey Goose La Poire Flavored Vodka 1 oz. pink grapefruit (freshly squeezed) 1/8 oz. Noilly Prat Ambre 1 bar spoon vanilla sugar 2 grapefruit twists Rub grapefruit twist over the stem of a chilled coupette, so the scent lingers on the hand. In a cocktail shaker, combine all ingredients. Shake well and double strain. Garnish with the other grapefruit twist. LINDA RAFUCHI 2 oz. Pisco Porton marinated with lychee 1/2 oz. sake Combine ingredients in a shaker with ice. Shake well and strain into a martini glass. Garnish with a lychee.

LOBOTOMY 1/4 oz. Crystal Head Vodka 1/4 oz. sour mix 1/4 oz. triple sec 1/4 oz. cranberry juice pinch of sugar 8 muddled raspberries squeeze lemon juice Muddle raspberry with lemon juice. Add all other ingredients, shake with ice, and pour in martini glass. LONDON LEMONADE MARTINI 2 1/2 oz. Bombay Sapphire Gin 1 oz. fresh lemon juice 1/4 oz. Rose’s Lime Juice 1/2 oz. Cointreau Garnish with lemon twist. MORNING SUNSHINE 1 1/4 oz. Three-O Tomato Vodka 1/4 oz. basil infused simple syrup 1/2 oz. orange juice Shake with ice and strain into martini glass. Garnish with cherry tomato and orange wedge flag with a sprig of basil. MOUNTAIN AIR COCKTAIL 1 oz. Beefeater Gin 1/2 oz. grapefruit juice 1/2 oz. orange curacao 1 twist lime 1 sprig mint leaf Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled martini glass. Garnish with lime and mint leaf.

RED HEAD 1 1/2 oz. 1/2 oz.

Crystal Head Vodka Pama Liqueur pomegranate slice Fill cocktail shaker with ice and add Crystal Head Vodka and Pama. Shake well and strain into martini glass. Garnish with a slice of pomegranate. RED RUM 1 1/2 oz. light Puerto Rican Rum 1/2 oz. Bacardi Peach Red Rum 3 oz. pomegranate juice 1 oz. pineapple juice Fill shaker with ice. Add all ingredients, shake, then strain into a martini glass. Garnish with pineapple leaf and cherry. ROSE PETAL 2 oz. Belvedere Vodka 1/4 oz. Grand Marnier 1/8 oz. Martini & Rossi Extra Dry Vermouth Serve in a chilled martini glass. Garnish with real rose petals. -Iggy’s, Chicago, IL RUM APPLE MARTINI 1 1/2 oz. Bacardi Big Apple 2 1/2 oz. sour apple mix splash club soda Chill a martini glass in ice or freezer. In a shaker, add ice, apple flavored rum and sour apple mix. Shake well and strain into the chilled martini glass. Add club soda and garnish with thin apple slices.

SEVENTH HEAVEN MARTINI 1 1/2 oz. Beefeater Gin MUTT-INI 1/2 oz. Maraschino Cherry Juice 2 1/2 oz. 4 Orange Vodka 1/2 oz. unsweetened grapefruit juice 1/2 oz. orange juice Shake with ice. Strain into a sugar-rimmed Shake well. Strain into chilled martini martini glass. Garnish with an orange slice. glass. Garnish with mint sprig. ORANGE BASIL MARTINI 1 1/2 oz. 360 Mandarin Orange 1/2 oz. rum 1/2 oz. simple syrup muddled basil leaves Shake, top with a splash of lemon-lime soda. Garnish with a basil leaf and Mandarin Orange zest. Serve in a martini glass. PARADISE MARTINI 1 oz. Smirnoff Pomegranate Flavored Vodka 1/2 oz. pineapple juice 1/2 oz. cranberry juice pineapple wedge Shake and strain into a chilled martini glass. PINK PASSION 2 oz. Pisco Porton 1 oz. pomegranate juice 1 oz. tangerine juice sugar to taste pomegranate as garnish Combine all ingredients in a shaker with ice. Shake well and strain into a martini glass. Garnish with pomegranate seeds. PURE MELON MARTINI 1 1/2 oz. Crystal Head Vodka fresh muddled watermelon Muddle fresh watermelon in a shaker. Add Crystal Head Vodka and ice. Shake and strain into a martini glass. Garnish with watermelon. PURPLE RAIN 1 1/2 oz. Rain Vodka 1/2 oz. Chambord Shake. Strain into a martini glass. Garnish with a twist of lime.

SOBIESKI LOVEBIRD 2 oz. Sobieski Vanilia Vodka 1/4 oz. vanilla ice cream Blend. Serve in a chilled martini glass with a strawberry. STOLI BLUEBERI ALIAS 2 oz. Stoli Blueberi 1/8 oz. blueberry syrup 1/8 oz. fresh lime juice 4 mint leaves Shake with ice and strain into a chilled martini glass. Garnish with mint. STOLI PEACH DIVA 2 oz. Stoli Peachik 1/2 oz. red sweet vermouth 1/2 oz. maraschino liqueur Shake with ice and strain into a chilled martini glass. Garnish with a fresh slice of peach. STRAWBERRY REDHEAD MARTINI 2 oz. Smirnoff Strawberry Flavored Vodka 1/2 oz. cranberry juice 1/4 oz. sour mix Shake with ice. Strain into a martini glass. SUMMER NEGRONI 2 oz. 4 Orange Premium Vodka 1/4 oz. Aperol 1/4 oz. sweet vermouth 2 oz. fresh grapefruit juice burnt orange peel Combine vodka, Aperol, vermouth, and grapefruit juice in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with burnt orange peel.

SWEET SOFI 2 oz. Pisco Porton 1/2 oz. Cointreau 1/2 oz. tangerine juice 1/2 oz. pineapple juice Mix all ingredients in a shaker with ice. Strain into a martini glass and garnish with a cherry and a wedge of pineapple. THREE-O BUBBLE MARTINI 2 oz. Three-O Bubble Vodka 1 oz. ginger ale 1 oz. cranberry juice Shake with ice and strain into a chilled martini glass. Garnish with a cherry. TIRAMISU MARTINI 1 oz. RumChata 1/2 oz. espresso vodka Shake with ice and strain into a martini glass. Sprinkle with shaved chocolate. TRINIDAD LIBRE 2 oz. Angostura Reserva dash vanilla syrup diet cola 2 lime wedges Build in a martini glass over cubed ice. Squeeze 1 wedge of lime in the drink and place the other on the glass rim. TROPICAL CREAM-TINI 2 oz. Whipped Jack 1 oz. pineapple juice 1 oz. orange juice Shake over ice and strain into a chilled martini glass. Garnish with a cherry and a pineapple slice. ULTIMAT VAMPIRE 1 1/2 oz. Ultimat Vodka 1/2 oz. black raspberry liqueur cranberry juice Shake ingredients with ice. Strain into martini glass over fresh ice. VANILLATINI 1 1/2 oz. Three-O Vanilla Vodka 1 1/2 oz. Bailey’s Irish Cream Shake with ice and strain into a chilled martini glass rimmed with sugar. VIANEF 1 oz. Pisco Porton 1 oz. Drambuie 1/4 oz. Campari 1/4 oz. lime juice Combine and chill all ingredients. Serve in a martini glass with an orange wedge and a twist of lime. WATER LEMON 2 oz. 360 Sorrento Lemon 2-3 watermelon chunks 1 basil leaf 3-4 cucumber slices Muddle, shake, double strain, top with lemon lime soda. Serve in a martini glass. WATERMELONTINI 1 oz. Three-O Watermelon Vodka 1 oz. Three-O Citrus Vodka 1 oz. cranberry juice Shake with ice and strain into a chilled martini glass. Garnish with a cherry. YELLOW YORKIE 2 oz. 4 Orange Vodka 1/4 oz. Galliano 1/4 oz. creme de banana Shake with ice. Strain into a martini glass. Garnish with banana slice.





& A man was hanging onto a lamppost for dear life when an old lady walked by and said, "Why don't you take a bus home?" The man said, 'My wife would never let me keep it!"

He doesn't wear glasses, he just empties them!

"We are in such a slump that even the ones that aren't drinking aren't hittin.'" - Casey Stengel

Two men wandered into the New York subway by mistake. One said to the other, "I don't know who lives here, but I like his train set!" A man went into a tavern, put his head on the bar, and said, "Give me a scotch." The bartender said, "Man, you can't even raise your head." The man said, "OK, give me a haircut." A man noticed a sign on the window of a bar saying, "All the beer you can drink for one dollar." He went in and said, "That sounds like a good deal. I'll take two dollars worth." The little boy came home and smelled liquor on his mother's breath. "Why, Mother," he exclaimed, "You're wearing Daddy's perfume!"

"The problem with the world is that everyone is a few drinks behind." - Humphrey Bogart

"I never drink anything stronger than gin before breakfast." - W.C. Fields

"Moderation is a fatal thing nothing succeeds like excess." - Oscar Wilde




CREATIVECOCKTAILS JALAPEÑO MARGARITA 2 oz. 1/2 oz. 1 2 oz. 1/2 tbsp.

Patron Silver Patron Citronge jalapeño, sliced fresh lime juice sugar kosher salt lime wedges jalapeño slices ice

1 1/2 oz. 1 1/2 oz. 1 dash 3/4 oz. 3/4 oz.

In a blender or food processor, pulse jalapeño slices 3-4 times with lime juice. Strain the lime juice to remove all jalapeño pieces. Mix lime juice with sugar, Patron Silver, and Patron Citronge in a pitcher. Chill in refrigerator. Serve in salt-rimmed glasses with lime wedges and sliced jalapeños. H. Cohen Austin, TX

CAPITAN 1 1/2 oz. 1 1/2 oz. 1 dash

Pisco Porton Vermouth Angostura Bitters maraschino cherry garnish

PUCCI O Aperol Orange Liqueur gin Martini Rosso slice orange

Serve on the rocks with a slice of orange in an old-fashioned glass. Stir gently. Gabrielle Galli Rome, Italy

JACKIE CHAN 1/3 1/3 1/3

Apple Pucker Watermelon Pucker Yukon Jack

Serve chilled. Jackie Lee Oshkosh, WI

MANDARUIN Freshly squeezed mandarin juice with Tanqueray or Gordon's Gin over ice.

Absolut Mango Vodka Finest Call Mango Puree Mix Angostura Bitters Brinley Gold Mango Rum Finest Call Bar Syrup Smucker's 'Chocolate Fudge' Magic Shell Syrup

In a frozen margarita glass, apply small 'leopard spots' randomly around the inside of glass using Chocolate Shell Syrup. Return glass to freezer. Then fill half a Boston Shaker with ice. In a mixing glass, combine the vodka, rum, mango puree, bar syrup, and bitters. Shake well for approximately 20 seconds until the shaker is too cold to hold. Using a Hawthorne strainer, strain contents into the prepared 'spotted' martini glass. Joseph Paul Nycz, Jr. Dania Beach, FL

SJ SHARK'S TOOTH In a shot glass, combine:

Pour Vermouth and Pisco Porton into a shaker with ice, then add the dash of bitters. Stir ingredients together until cool. Strain into a martini glass with a maraschino cherry resting at the bottom. If you'd prefer a sweeter taste, add 1/2 oz. of sweet vermouth. For a drier drink, add 1/2 oz. Pisco Porton.

1 oz. 1/2 oz. 1/2 oz. 1


1 /3 Absolut Vodka 1/3 Blue Curacao 1/3 Pina Colada Mix Sandra Kukar San Jose, CA

YUKON PICKLE MARTINI 1 oz. 1 oz. splash splash dash 1 1 sprig

Absolut Vodka Yukon Jack lemon/lime soda tomolive* juice salt tomolive fresh dill

Moisten rim of a chilled martini glass (or a small-sized mason jar or jelly jar), then dip in salt. Combine vodka, Yukon Jack, soda, and tomolive juice in a shaker with ice. Shake a few times, then add a dash of salt, right before pouring. Strain into the glass. Garnish with tomolive and dill.* Tomolives are pickled green grape tomatoes, packed in their own juice. They are usually found in the mixer/garnish section of liquor stores. Marion DeFazio Dickson, PA

ONE 53 2 oz. 1 oz. fresh

Magellan Liqueur St. Germain Elderflower Liqueur squeezed juice of 1/2 lemon

Shake vigorously with ice and 1/2 lemon left in shaker. Strain into a chilled martini glass. Garnish with long, curled lemon twist. Craig Holcombe Rocky Hill, NJ

David Art Wales New York, NY

CocktailRights® original creations are protected and registered by BARTENDER® Magazine. SUMMER 2011





splash COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Rum 1 oz. Kahlua 1/2 banana Combine all ingredients over ice in a blender. Blend and pour into a cocktail glass. Serve with a straw.

3/4 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. white rum 1 oz. raspberry liqueur 1 scoop ice cream 2 oz. cream 1 scoop ice Combine all ingredients in a blender. Blend well and pour into a margarita glass. Garnish with shaved dark chocolate and whipped cream.


1/2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 3/4 oz. melon liqueur 1 oz. rum 1/2 oz. Rose's Sweetened Lime Juice 1 1/2 oz. pineapple juice Blend until smooth.


1 tbsp. COCO LOPEZ® REAL CREAM OF COCONUT 1 1/2 oz. coconut-flavored rum 3 oz. pineapple juice 4 oz. sparkling water Pour ingredients over ice and stir or blend.


2 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. Baileys Irish Cream 1 oz. banana liqueur 1/2 cup ice 1 tbsp. Hershey's chocolate syrup In blender, combine all ingredients except the chocolate syrup. Blend until smooth. Serve immediately in chilled martini glass drizzled with chocolate syrup.



1/2 oz. COCO LOPEZ REAL CREAM OF COCONUT ® 3/4 oz. Baileys Irish Cream 1 oz. COCO LOPEZ REAL 3/4 oz. white rum CREAM OF COCONUT 3/4 oz. cream 1 oz. gin Shake or blend all ingredients well 1/3 cup frozen strawberries Blend all ingredients with 1 cup crushed with ice. Strain into an iced highball glass. Top with soda, stir, and serve. ice until smooth. Serve in a cocktail glass. Garnish with sprig of mint.






1 oz. COCO LOPEZ® REAL CREAM OF COCONUT 1 oz. coconut rum 1 oz. banana rum 3 oz. pineapple juice 1 oz. raspberry juice 1 oz. cream 1 scoop ice Combine all ingredients in a blender until smooth.


splash COCO LOPEZ® REAL CREAM OF COCONUT 1/4 oz. melon liqueur 1 1/4 oz. light rum 1 oz. cranberry juice 1 oz. orange juice 1 oz. pineapple juice Mix all ingredients with cracked ice in a shaker or blender and serve in a tall, chilled cooler glass.

With Coco Lopez®® Real Cream of Coconut or Coco Lopez Lite with 40% less fat.

Check out our Premium Quality, Excellent Value Coco Lopez Cocktail Mixes ...”FRAPPE COLLECTION”

COCO LOPEZ, INC. MIRIMAR, FL 33027 954 • 450 • 3100


FIRST TIME EVER... for our 32 years, Lets Celebrate! For a FREE subscription all you have to do is just send us your Name, Address, Email, and Place of Work. We must have ALL FOUR ITEMS! You will also have a chance to win a signed LeRoy Neiman poster, a $200 Value! (5 will be given away), for your Home, Bar or Restaurant.



 22



FAX TO 908.766.6607


MAIL TO BARTENDER PO Box 158 • Liberty Corner, NJ 07938

Two Southern Gentlemen. One Original Idea. a manager at a local liquor distributor and a native of Honey Island Swamp, Louisiana. “You make some nice Southern wine,” Scott told Jim. “Now let’s make some Southern spirit.” That got the ball rolling. Both fiercely proud of their Southern roots, they were committed to making a product that represented what the South was all about.


othing is better on a hot, lazy summer day than sittin’ on the front porch, sippin’ a glass of sweet tea. Jim Irvin and Scott Newitt couldn’t agree more—as long as it’s sweet tea with a kick. Jim and Scott are the creators

“It doesn’t get more Southern than sweet tea,” said Scott. “As soon as we started talking about it, we knew this was a huge idea!” They also knew that it called for an equally inspired name. Scott recalled capturing fireflies in mason jars on hot summer evenings and always felt like they were magical creatures. The idea for Firefly Sweet Tea Vodka was born. Jim is in charge of what goes in the bottle. You’ll taste Jim’s commitment to handcrafted perfection in every sip. Scott,

“It doesn’t get more Southern than sweet tea.” of Firefly Sweet Tea Vodka, a Southern spirit that was so unique and tasty, it became an overnight sensation. Their passion for the South and all that makes it unique, and love for the business of making and selling wines and spirits are what brought Jim and Scott together in the first place. Jim moved to South Carolina’s Wadmalaw Island in 2000 and planted 2,700 muscadine grape vines to produce South Carolina wine. Jim was working every angle of the business—planting the vines, harvesting the grapes, even selling the wine, which is how he met Scott,

Please drink Firefly responsibly.

also known as “The Firefly Guy”, is responsible for sales and marketing. Neither one had any idea how overwhelming the response to Firefly Vodka would be. To keep up with the momentum they’ve created additional flavors, a ready-to-drink line, and another “original” – the first Skinny Tea Vodka. “It’s great to see folks from all over embracing this Southern spirit,” said Jim. “We couldn’t be more pleased with the reviews. Y’all keep drinking it and we’ll keep making it!” Firefly Distillery, Wadmalaw Island, S.C.

This Ain’t Your Grandma’s Sweet Tea ™


GREAT GIFTS FOR * All books are also available at your local bookstore.

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or WE ACCEPT THE FOLLOWING CARDS: (Extra shipping fee will be charged for Canadian & foreign customers).




BAROSCOPES CAPRICORN December 22 – January 20 You will carve out a new place for yourself. Your relationships, both personally and in business, will be crucial this summer. Contemplate while enjoying a BELLEVUE. BELLEVUE 1 1/2 oz. ANGOSTURA RESERVA 2 oz. pineapple juice 3/4 oz. Coco Lopez® Real Cream of Coconut 1/4 oz. lime juice Shake with ice. Strain over crushed ice into a highball glass.

by Madame Vena

CANCER June 22 – July 22 Trust your instincts. Follow your own path. Changes on the home front will happen this summer. Not to worry, you are loved! Smile while sipping THE JEWEL THE JEWEL 2 oz. ANGOSTURA 5 YEAR OLD 1 oz. grenadine syrup 2 1/2 oz. orange juice Shake well. Strain into collins glass over crushed ice.

AQUARIUS January 21 – February 19 This summer, it's time to move in a new direction at work. The high level energy of emotions may prove to be too much. Tune out will sipping a TRICONTINENTAL. TRICONTINENTAL 2 oz. ANGOSTURA 5 YEAR OLD 1/4 oz. brown creme de cacao 1/4 oz. grenadine Layer ingredients in a champagne flute.

LEO July 23 – August 23 You'll need to pay attention to family matters and work related issues this summer. A double whammy! Play the lottery, your luck is golden. Dream of how you'll spend all that while enjoying a BLUE SQUID. BLUE SQUID 1 oz. ANGOSTURA RESERVA 1 1/2 oz. blue curacao 2 tbsp. white creme de cacao 1 tsp. cream Shake ingredients with ice. Strain into an oldfashioned glass.

PISCES February 20 – March 20 Think about a change in direction professionally for yourself this summer. You need to shut the door on the past and set sail for the future. Move on while enjoying a CIAO, BABY. CIAO, BABY 1 1/4 oz. ANGOSTURA 7 YEAR OLD 2 oz. strawberries 1 oz. collins mix 1/2 oz. grenadine Combine all ingredients with 2 cups crushed ice in a blender. Blend until slushy and serve in a hurricane glass.

VIRGO August 24 – September 23 Lots of changes in store for you this summer. You'll need to focus on your home life. Reality will be a little stressful. Chill out while enjoying a RUM DAISY. RUM DAISY 2 oz. ANGOSTURA 7 YEAR OLD 1 oz. lemon juice 1/2 tsp. superfine sugar 1/2 tsp. grenadine Combine ingredients in shaker with ice. Shake well. Pour into old-fashioned glass. Garnish with maraschino cherry.

ARIES March 21 – April 20 Your financial situation is looking up this summer. Try to get a close relationship back on course. Make bank while sipping a STRAWBERRY FIELDS. STRAWBERRY FIELDS 3 oz. ANGOSTURA 5 YEAR OLD 4 oz. fresh strawberry puree 2 oz. orange juice Combine ingredients in a sugar-rimmed glass.

LIBRA September 24 – October 23 You're prepared to face new challenges this summer. Seek out new places. Be adventurous! Embrace the unknown while sipping a CARIBBEAN DREAM. CARIBBEAN DREAM 1 oz. ANGOSTURA RESERVA 2 oz. orange juice 1 oz. peach schnapps 1/4 oz. grenadine Combine ingredients in a highball glass. Stir, add ice, and serve.

TAURUS April 21 – May 21 Demand what you're owed this summer. The doormat act is getting old! Take a vacation, you deserve as well as need it. Relax while enjoying an ABRACADABRA. ABRACADABRA 1 1/2 oz. ANGOSTURA RESERVA 1 1/2 oz. mandarin juice 1 1/2 oz. grapefruit juice 1/2 tsp. sugar Shake and strain into a double cocktail glass filled with crushed ice. GEMINI May 22 – June 21 Figuring out the direction you're taking will be front and center this summer. Avoid taking chances and seek the advice of professionals. Get serious while sipping a CAFE TRINIDAD. CAFE TRINIDAD 1 oz. ANGOSTURA 7 YEAR OLD 3/4 oz. amaretto liqueur 3/4 oz. coffee liqueur 1 oz. double cream Shake and strain into a cocktail glass.

ANGOSTURA RUM the Jewel of the Caribbean

SCORPIO October 24 – November 22 The economy is in your thoughts, and you seem to be in a hopeful stage, both personally and professional. Reach for the stars! Dream big while enjoying an ISLAND MARTINI. ISLAND MARTINI 3 oz. ANGOSTURA 5 YEAR OLD 1/2 oz. dry vermouth 1/2 oz. sweet vermouth Shake all ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with a twist of lemon. SAGITTARIUS November 23 – December 21 This summer will turn the tides in your favor. You are true to your word. Stay focused on your goals. Ease on down the road while sipping a BLACK MONDAY. BLACK MONDAY 1 oz. ANGOSTURA 7 YEAR OLD 1/2 oz. black sambuca 1 tsp. cherry brandy 1/2 oz. lemon juice Shake with ice and strain into a cocktail glass. SUMMER 2011

International Beverage Company 770-390-9714 BARTENDER MAGAZINE








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Last Call Last Call Last Call THE WINNING CAPTION


• "do you think my boss will know I went to the beach today?" - Aimee Soares • "You should see what color I am under this turtle neck." - raymond B. Costello, FL • "did I already have my 'One more and I'm going home?'" - Phil Smith, Galesburg, IL • "Easy on the cranberry - the last cosmo went right to my head!" - Frank diTullio, Cranford, NJ • HONOrABLE MENTION: "Enough, ray, I have to catch the train to Monmouth Park!" - Bud Keegan, NJ and THANK YOU to the 330 others who entered. Try this Issue’s contest! 32


"Seems like my head's in Oz, but everything else is in Kansas." - Tim Wells, HI


"You fill in the Caption." * * BArTeNder will send $200 for the best caption. ®

Email to, see or mail to: BArTENdEr® Magazine, PO Box 158, Liberty Corner, NJ 07938 SUMMER 2011

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VIRTUAL BARTENDER! We are very pleased to announce that we’ve created an exciting new interactive video experience called the 360 Vodka Virtual Bartender! Check it out at Here, you can boss around our brand ambassador, Graham Kimura and make him create an eco-friendly cocktail to your specifications. See him muddle, shake and even dance - all at your command! For all your 360 updates, follow us at: ® © 2011 Earth Friendly Distilling Co., Weston, MO Made With Vodka Distilled From American Grain Drink Responsibly. Drive Responsibly. Exist Responsibly. Facebook is a registered trademark of Facebook, Inc.


It’s been a long time since a truly new, mixable white spirit has been introduced to the market. A spirit that on its own is complex and flavorful and when mixed, creates a whole new category of cocktails.

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Please Drink Responsibly. Imported by Pisco Portón, Manhasset, NY. 43% alc/vol. © 2011

Bartender Magazine Summer 2011