bartender magazine spring 2014

NOT BOOZNOT BOOZENOT BEERNOT BEER

IT’S LIZZLIZZ Y

Our Slim CocktailsCome On Tap

No tap? No problem! Now available in 8 oz. cans

WINE BASED 5% ABV

/SLIMLIZZYS

No tap? No problem! No tap? No problem! Enjoy Slim Lizzy’s

NAKEDStraight from the Tap or

DRESSEDWith Your Favorite Ingredients

*NO PURCHASE NECESSARY TO ENTER OR WIN. THE USE OF SLIM LIZZY’S BRAD PRODUCTS ARE NOT REQUIRED. ALCOHOL OR NON-ALCOHOL VERSION RECIPES ARE BOTH ELIGIBLE. Ends 8/30/15, subject to fi ve (5) “Entry Periods” and full Offi cial Rules available at lizology.slimlizzys.com/rules. Open to legal residents of the 50 US, DC and PR, at least 21 years of age at time of entry. MD retailers are not eligible to participate. Void where prohibited. This Contest is in no way sponsored, endorsed, or administered by Facebook®, Twitter®, or Instagram®. You understand that you are providing your information to Social Blends, LLC (“Sponsor”) and not to Facebook®, Twitter® or Instagram®. Facebook® is a registered trademark of Facebook, Inc., Twitter® is a registered trademark of Twitter, Inc. and Instagram® is a registered trademark of Instagram, LLC.

Our Slim Cocktails#LIZOLOGY

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SLIM LIZZY’S

MIXOLOGY CONTEST

SLIM LIZZY’S

MIXOLOGY CONTEST

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CELEBRATING35 YEARSSERVING THE ON-PREMISE!

VOL 96, NO. 1, SPRING 2014 THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

FEATURES

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Feature Bartender

BARTENDER

Digital Cocktails

Bar Tricks by Sideshow Pete

Feature Bar Figue Mediterranean, La Quinta, California

The Art of LeRoy Neiman

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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 [email protected] and help BARTENDER® become more environmentally responsible today.

ROUTE TO: Owner Bar Manager Bartender

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Cover Artist: Tim Williams, email: [email protected]

NOT BOOZNOT BOOZENOT BEERNOT BEER

IT’S LIZZLIZZ Y

Our Slim CocktailsCome On Tap

No tap? No problem! Now available in 8 oz. cans

WINE BASED 5% ABV

/SLIMLIZZYS

No tap? No problem! No tap? No problem! Enjoy Slim Lizzy’s

NAKEDStraight from the Tap or

DRESSEDWith Your Favorite Ingredients

*NO PURCHASE NECESSARY TO ENTER OR WIN. THE USE OF SLIM LIZZY’S BRAD PRODUCTS ARE NOT REQUIRED. ALCOHOL OR NON-ALCOHOL VERSION RECIPES ARE BOTH ELIGIBLE. Ends 8/30/15, subject to fi ve (5) “Entry Periods” and full Offi cial Rules available at lizology.slimlizzys.com/rules. Open to legal residents of the 50 US, DC and PR, at least 21 years of age at time of entry. MD retailers are not eligible to participate. Void where prohibited. This Contest is in no way sponsored, endorsed, or administered by Facebook®, Twitter®, or Instagram®. You understand that you are providing your information to Social Blends, LLC (“Sponsor”) and not to Facebook®, Twitter® or Instagram®. Facebook® is a registered trademark of Facebook, Inc., Twitter® is a registered trademark of Twitter, Inc. and Instagram® is a registered trademark of Instagram, LLC.

Our Slim Cocktails#LIZOLOGY

Tap Int

o Your

Creati

ve Side

SLIM LIZZY’S

MIXOLOGY CONTEST

SLIM LIZZY’S

MIXOLOGY CONTEST

Post a ph

oto of

your cockta

il recipe

to

Twitter o

r Insta

gram us

ing#Lizo

logy

VISIT LIZOLO

GY.SLIMLIZ

ZYS.COM/RULE

S

FOR COMPLE

TE ENTRY DETA

ILS*

“Hall of Fame” ®

1 SPRING 2014 bartender.com BARTENDER MAGAZINE

PUBLISHER/EDITOR:Jaclyn Wilson Foley

FOUNDER:Raymond P. Foley

ASSISTANT TO THE PUBLISHER/EDITOR:Kaitlyn Harris

ART DIRECTOR:Martin Rice

Catalog First, LLC

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and over 100,000 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 157, Spring Lake, NJ 07762. When sending new address, give old address to ensure prompt service. Postmaster: Send all address changes to BARTENDER® Magazine, P.O. Box 157, Spring Lake, NJ 07762. Copyright 2014, Foley Publishing Corp. All rights reserved. Reproduction in whole or in part in any language without permission of the Publisher is prohibited.

CELEBRATING35 YEARSSERVING THE ON-PREMISE!

VOL 96, NO. 1, SPRING 2014 A MAJORITY OWNED FEMALE CORPORATION

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Creative Cocktails

Signature Cocktails

Shooters

Bargos

CocktailRight

Jokes & Quotes

Bartoons by Jonny Hawkins

Cooking with Coco

bartender.com

LiBARy

Great Gifts

Baroscopes by Madame Vena

Service Barfor Product Information

Last CallCartoon Caption Winner & Finalists

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CURIOUS GEORGE2 oz. Metaxa¾ oz. Giffard Banane du Brésil½ oz. Dry Vermouth¼ oz. Ramazzotti Amaro1 dash Fee Brothers Whiskey Barrel-Aged BittersCombine all ingredients in a bucket glass with ice (preferably one large chunk), stir with a barspoon for 20 seconds, and garnish with an orange twist and a brandied cherry.MATT MILNERBACK BAR PROJECTSEATTLE, WA

PENDELTON SAGEBRUSH3 parts Pendleton Whiskey1 part triple sec1 part fresh squeezed orange juice1 part fresh squeezed lime juiceTop off with ginger aleMuddle sage leaf with orange slice in glass; add liquids; pour into old fashioned glass; garnish with an orange slice and a sage leaf. CAITLIN VARGASRALEIGH, NC

HENNESSY V.S. COLD FASHIONED1 ½ oz. Hennessy VS¼ oz. Amaretto1 oz. simple syrup¾ oz. fresh lemon juice4 dashes Angostura BittersAdd all liquor to a shaker with ice and shake until chilled. Strain into a rocks glass with fresh ice, garnish with a lemon twist and serve. JORDAN BUSHELLCANADA

BLUEBERRY COBBLER½ oz. Fireball Cinnamon Whiskey½ oz. Three Olives Whipped Vodka2 oz. Blueberry Red BullPour liquor into a shaker; shake well and strain into a 4 oz. rocks glass. Add Red Bull.MIKEY BARRINGTONBIG TEXAS SPRINGHOUSTON, TX

MR. MIYAGI1 oz. vodka1 oz. gin1 oz. light rum1 oz. triple sec3 oz. Pomwonderful Blueberry Pomegranate juiceFill shaker with ice, give a shake then pour. Garnish with kiwi slices or pineapple chunks.TROY & JENNY ANDERSONTOP SHELF BARTENDERSFORT SMITH, AR

FORT JULEP2 oz. Lillet Rose½ oz. Green ChartreuseRub 2-3 mint leaves inside of julep cup, then discard leaves. Add Chartreuse & Lillet Rose, fill midway with crushed ice. Swizzle or stir to agitate and incorporate, then add more crushed ice. Top with spanked mint sprigs. Garnish with mint. JOAQUIN SIMOPOURING RIBBONSNY, NY

LEMON MERINGUE COLLINS1 ½ oz. Sobieski Lemon Meringue Vodka¾ oz. lemon Juice¾ oz. simple syrupFresh basilTop with soda water and garnish with a cherry and lemon wedge. DANIELLE COPELANDPALM BEACH GARDENS, FL

FURISODE1 ¾ oz. Ultimat Vodka1 oz. Dassai 50 Junmai Daigirjo ¾ oz. Yuzu & lemon juice (1:1).5 oz. simple syrupNigori Sake4 raspberries2 Shiso LeavesShake all ingredients with ice. Double strain into ricks glass filled with fresh ice. Garnish with a Shiso lea.IGOR ZUKOWIECREDFARMNY, NY

Send BARTENDER® your creative cocktail to [email protected] and if you’re selected, we’ll send you a special gift.


Go Bananes.

www.giffardusa.com@GiffardUSA #GoBananes

STRAND MOJITODon Q CristalFresh MintLime JuiceMint SyrupCAROLINE OLSOVSKYF&B MANAGERSTRAND BISTRONEW YORK, NY

WAFFLE’S AND SYRUPCapitan MorganButterscotch Schnappspineapple juiceDANNY LUNNEYTWINS PUBNEW YORK, NY

KOI DIABLOTanteo Jalapeno Tequilacucumber limeROGER ALCAINKOI RESTAURANTNEW YORK, NY

WOODY’S FAMOUS ORANGE CRUSHA fresh squeezed orangeBurnett’s Orange Vodkatriple sec splash of Sprite Served in a 16 ounce pint glass over nugget ice.KATELYN MCCRONEWOODY’SSEA BRIGHT, NJ

CUCUMBER TEQUILA GIMLET2 oz. house infused reposado tequila10 oz. lime cordialshake and strain add cucumber garnishDEREK ABRAMSSTRATUS ROOFTOP LOUNGEPHILADELPHIA, PA

MANASQUAN RIVER SUNSETTequilaCointreaufresh limeorange juicegrenadineHARPOON WILLY’SMANASQUAN, NJ

THE SANTEREM1 ½ oz. Harissa infused Vodka1 oz. cucumber infused simple syrup½ oz. fresh lemon juiceShake, serve and finish with a float of Cava and a cucumber sliceGREG WESTHUNGER RESTAURANTSEATTLE, WA

GINGER ROGERSBlue Coat GinGingerLemonRhubarb BittersSparkling RoseVILLAGE WHISKEYATLANTIC CITY, NJ

PEAR-FECT MARTINIGrey Goose PearPear PureeLemonMoscatoKENT HOWARDTIMPANOFORT LAUDERDALE, FL

Send BARTENDER® your signature cocktail to [email protected] and if you’re selected, we’ll send you a special gift.


George Delgado, one of the country’s premier cocktail innovators, has been an enthusiast and student of wines & mixology for over 25 years. His passion for wine, spirits and mixology has enabled him to work in every major city in the U.S. and abroad.

From June of 1996 right up until September 11th 2001, George had been the head bartender behind the signature cocktails that have set apart The Greatest Bar on Earth at Windows on the World as a world-class bar and premier destination for spirit lovers. Yes, George WAS the head Bartender at Windows on the World for all those years.

George Delgado, a certified sommelier, has been a beverage consultant creating cocktails, wine lists and beverage programs for many of the world’s top cocktail lounges and restaurants including: LIBATION - a three-story cocktail lounge in New York’s Lower East Side; THE WORLD BAR at Trump World Tower; The PUSHKIN CAFÉ in Pushkin Square, Moscow; as well as CRAFTSTEAK at the MGM Grand in Las Vegas & CRAFTSTEAK NYC to name a very few. George was the Drinks & Beverage writer for THE MILFORD JOURNAL. George conducted wine, spirits and

cocktail seminars throughout the country including several seminars for Gourmet Magazine’s famed GOURMET INSTITUTE in Manhattan.

Guest appearances include: Live national segment on THE VIEW ABC Network, Live Segment on FOX & FRIENDS, Sara Moulton’s cooking show “Sara’s Secrets” on the Food Network, several appearances on Chef Michael Lomonaco’s “Summer Chefs” program on the Discovery Channel, - an appearance on CBS Sunday Morning with Charles Osgood. Numerous live radio interviews including: The Joan Hamburg Show 710WOR NYC, The Steve Cochran Show on WGN Radio in Chicago as well as The Executive Dining Guide on Bloomberg Radio, NYC.

Today, George Delgado is the owner of George’s Wine & Spirits Gallery in Sussex County, New Jersey. George and his wife Frances, a Chef and also a certified Sommelier, are able to bring years of experience and expertise in the food and beverage industry to Sussex County. They have established a unique combination of fine wines & spirits and gourmet catering with wine education and personalized event planning all in a boutique wine & gourmet shop.

As busy as all of that sounds, George has never stopped doing what he loves…. Bartending! Today he is the bartender for the Walpack Inn located in the Walpack Valley in Sussex County, New Jersey. “I am a bartender at heart, so I will always find a way to stay behind the bar” George adds, “Whether I was enjoying the views of Manahattan from Windows on the World, or watching the deer and black bear from the windows of the Walpack Inn, if I am shakin’ cocktails, I’m a happy man!”

Photo by Alex Steyermark

BARTENDER® MAGAZINEis proud to present our

Feature Bartenderfrom Sussex County, NJ

Photo from the Walpack Inn, Walpack Valley, NJ

The Walpack Honey-Apple Cocktail1 ½ oz. Jack Daniel’s Honey whiskey1 ½ oz. Apple Berentzen¼ oz. fresh lemon juice1 bar-spoonful of puréed apples with honeyShaken and strained into Martini glass.Garnished with Red Delicious apple slices on rim and drizzled with honey.CREATED BY GEORGE DELGADO


3-POINTER1 part BACARDI Mango Fusion½ part BACARDI Coconut RumSplash grenadine

Layer all ingredients in a shot glass.

AMANDA GREENFIELD- ZENONEW YORK, NY

GOLDEN CINNAMON GRAHAMS3 parts RumChata1 Part Goldschlager

Shake with ice and strain into shot glass.

XO CAFÉ MINI STOUT2 parts Patron XO Café1 part Irish Cream

Pour chilled Patron XO Café into a shot glass. Top off with Irish cream.

GREG COHENSOUTHLAKE, TX

H’ORANGE2 oz. Herradura Silver Tequilapinch chili powder1 orange wedge

Lick the chili powder, shoot the tequila and bite the orange.

BLACK HORSESHOE1 ¼ oz. Herradura Reposado Tequila¾ oz. Kahlua1 oz. cola

Add all ingredients in shaker with ice. Shake well to mix. Strain into shot glass.

CITLALIC PERALTA – FORMULANEW YORK, NY

HAPPY JACK1½ oz. Jack Daniel’s Whiskey½ oz. Apple Schnapps

Shake with ice and strain.

HARBOR LIGHTS1 part Liquore Galliano1 part Remy Martini

Build.

SHARPSHOOTER1 oz. Ouzo1 oz. Sobieski Vodkadash Tabasco sauce

Build.

TERMINATOR½ oz. Brandy½ oz. Kahlua½ oz. Wild Turkey

Build.

Send BARTENDER® your shooter to [email protected] and if you’re selected, we’ll send you a special gift.


How Great is YOUR bar logo or name?Send to: BARTENDER® MAGAZINE, P.O. BOX 157, Spring Lake, NJ 07762

Email: [email protected] • www.bartender.com

GREAT BAR LOGOS


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HooksSpicedAd_Bartender_TP4C_v01.pdf 1 6/25/13 2:13 PM

Have you ever created an original drink only to have someone else take credit for it? Don’t let that happen to you! Protect your creation and have your original drink COCKTAILRIGHT®. BARTENDER® Magazine will now register and issue your COCKTAILRIGHT® for YOUR Original Drink Recipe. We will only issue ONE COCKTAILRIGHT® per recipe.

This handsome 8" x 10" COCKTAILRIGHT® Certificate is available only through BARTENDER® Magazine, and is ready for framing. Just send $30.00 ($35.00 Canadian/Foreign orders) to cover the cost of research, certificate, postage, and handling to:

BARTENDER® MagazineDept. C, PO Box 157,Spring Lake, NJ 07762

If your recipe has already been COCKTAILRIGHT®, your money will be refunded.

Protect your signature cocktail!

COCKTAILRIGHT® only by

NOMINEE

Name of Nominee Nominee’s Phone # Age Ring Size

How Long a Bartender How Long at Current Establishment Name of Establishment

Address of Establishment City State Zip

NOMITATED BY

Your Name Your Phone #

Your Address City State Zip


BARTENDER

Please cite your reasons for nomination under the appropriate category (include any press clippings, etc.)

Outstanding Personal Achievements

Community Service ** good deeds, help to charities, youth organizations, etc. include press clippings, citations, etc.

Please Comment on Professionalism and Character of Nominee

PLEASE SEND YOUR APPLICATION TO:

BARTENDER® MAGAZINE, P.O. 157, Spring Lake, NJ 07762, Fax to 732-974-8289, email to [email protected] or go to www.bartender.com, to our special section BARTENDER

*Minimum 7 Years**Most Important: We are interested in bartenders who give back to their community.

BARTENDER is a registered trademark of Foley Publishing/Bartender® Magazine since 1985.

APPLICATION

Inductees to the BARTENDER will be chosen by a select panel of judges designated by BARTENDER® Magazine. “Hall of Fame” ®



THERE IS ONLY ONE BARTENDER


Your Source for Ventless Kitchen Solutions

T: 800-348-2976 xt 197 www.autofry.com

Learn about the Autofry Advantage

BRING THE HOTTEST APPS TO YOUR BAR

•VentlessandAutomaticDeepFrying

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digital

Patronspirits.com

SILVER SLOMO2 oz. Patrón Silver1 oz. lemon lime soda1 oz. simple syrupsplash of fresh lime juice5 mint leavesstrawberriesMuddle mint leaves, strawberries and lime juice in a Collins glass. Fill glass with ice, add Patrón Silver, lemon lime soda and simple syrup. Stir until ingredients are well mixed.

Plattevalleymoonshine.com

SPIKED IKE1 ½ oz. Platte Valley Moonshine1 oz. orange juice4 oz. cranberry juiceAdd ingredients, serve over ice. Garnish with orange slice.

Agwabuzz.com

THE SWAMP THING1 oz. AGWA1 oz. Vanilla VodkaFill reminder of glass with pineapple juice. Rim the glass with Brown sugar.

giffardusa.com

CORPSE REVIVER #BANANE¾ oz. Gin¾ oz. Giffard Banane du Brésil¾ oz. Giffard Curaçao Triple Sec¾ oz. freshly-squeezed lemon juice1 tsp. AbsintheCombine all ingredients in a shaker with ice, and shake vigorously. Strain into a chilled cocktail glass, lightly rinsed with absinthe, and garnish with a cherry and an orange peel.

20grandvodka.com

OLD-FASHIONED2 oz. Twenty Grand1 sugar cube1 dash bitters1 slice lemon/1 cherry/1 slice orange

Kru82.com

DEVINE2 oz. KRU 82 Vodka½ oz. Agave syrup½ oz. Fresh lemon juiceGrapesAdd the grapes to the bottom of a shaker (approx. 6 grapes) and muddle until mashed. Top with agave syrup, lemon juice and vodka. Add ice and pour unstrained into a tall glass. Top with soda water and garnish with fresh grapes.

BacardiFLAVORS.com

MANGO TWIST2 oz. BACARDI Mango Fusion2 oz. orange juice2 oz. coconut water

Slimlizzys.com

LIZZY’S ARNOLD2 oz. SLIM LIZZY’S COSMO1 ½ oz. Lemonade1 ½ oz. unsweetened iced teaServe in a tall glass with ice. Garnish with a lemon.

Agaveloco.com

CHILE MANGO MARGARITA1 ½ oz. Agave Loco Pepper Cured Tequila 4 oz. Mango puree or mix Blend with ice, pour into Margarita Glass, garnish with mango slice.

Wineheart.com

MINTY MOCHA MACCHAITO2 oz. Wineheart Mint Chocolate Whipped Cream 3 oz.EspressoMake espresso – if using espresso powder, add 1 teaspoon powder to cup, top with 3 oz boiling water. Add in Wineheart Mint Chocolate. Immediately top with Whipped Cream – this will keep the alcohol from evaporating.

BacardiFLAVORS.com

MANGO SANGRIA2 oz. BACARDI Mango Fusion2 oz. red wine1 oz. sweet and sour mix1 oz. grapefruit juice

dewars.com

DEWARS & GINGER1 part DEWAR’S® WHITE LABEL® Blended Scotch Whisky3 parts Ginger beer/aleOrange wedgeIn an ice filled rocks glass add DEWAR’S® WHITE LABEL® and top with ginger beer/ale.

bombaysapphire.com

PEACH & ELDERFLOWER COLLINS2 oz. BOMBAY SAPPHIREJuice of half a lemon½ oz. St. GermainOne third of a fresh peach or ⅔ oz. white peach puree.

Disaronno.com

DISARONNO JAZZY HOUR½ part DISARONNO1 part vodka½ part tangerine liqueur1 part pineapple juiceSplash lemon juiceShake with ice and strain into a martini cocktail glass. Garnish with an orange slice.

Greygoose.com

FRENCH MARTINI1 ½ parts GREY GOOSE® Original2 parts Fresh Pressed Pineapple Juice½ part Chambord®

Garnish RaspberryBuild in a shaker. Fine strain into a cocktail glass. Garnish with raspberries.

martini.com

MARTINI ROYALE ROSATO2 parts MARTINI ROYALE™ Rosato1 part MARTINI Prosecco™Fresh orange juicePour MARTINI ROYALE™ Rosato into a large wine glass filled with ice, squeeze in the juice of one small orange wedge and drop it in as a garnish. Fill the glass with 7-8 ice cubes and pour over 7cl of MARTINI Prosecco™

Tanqueray.com

TANQUERAY TEN TINI1 ¼ oz. Tanqueray No. Ten½ oz. simple syrup¼ Fresh grapefruitAdd Tanqueray No. Ten & simple syrup in a shaker. Crush quarter of a grapefruit, then dunk. Throw in some rocks then shake it up and serve.

20grandvodka.com

GOOD AS MONEY1 ½ oz. Twenty Grand1 oz. Orange liqueurMix ingredients together and serve on the rocks.


THELMA LU’S GOOD STUFF1 ½ oz. Platte Valley Moonshine2 oz. strawberry puree4 oz. lemon lime sodaAdd ice, moonshine and strawberry puree. Shake and strain, top with lemon lime soda. Garnish with lime wedge.

Truthinvodka.com

BRAINY BIZON1 ½ oz. SOBIESKI BIZON GRASS VODKA1 oz. Acai juiceMix ingredients with ice and serve in a rocks glass.

Cocolopez.com

COCOMOTION4 oz. COCO LOPEZ® REAL CREAM OF COCONUT2 oz. lime juice1 ½ oz. dark rum1 ½ cup iceMix in blender until smooth.


cocktails

Rumchata.com

MOMMA LATTE2 parts RUMCHATA2 parts Patron XO Café Dark Cocoa1 part skim milkServe over ice in a rocks glass.

Wineheart.com

CHEESECAKE MARTINI1 ½ oz. Wineheart Raspberry Cream 1 oz. Vanilla Vodka ½ oz.Citrus VodkaAdd all ingredients to a shaker with ice. Shake vigorously. You want this to become frothy and creamy. Serve in a martini or cocktail glass. Garnish with lemon or a touch of whipped cream.

Agaveloco.com

LOCO RUSSIAN1 part AGAVE LOCO PEPPER CURED TEQUILA1 part coffee liqueurmilkFill a chilled high ball glass with ice cubes. Add AGAVE LOCO and coffee liqueur. Top with milk.

Cocolopez.com

COCONUT DAIQUIRI1 ½ oz. COCO LOPEZ® REAL CREAM OF COCONUT1 ½ oz. rum½ oz. lime juice1 cup iceMix in blender until smooth.

Rumchata.com

COCONUT MACAROON1 part RUMCHATA1 part Malibu1 part Kahlua1 part creamShake with ice and pour into a rocks glass.

kru82.com

PUSHKIN1 ½ oz. KRU Cucumber Vodka1 ½ oz. KRU Vodka.3 oz. Noilly Pratt dry vermouth fresh dry pickleMuddle fresh dill into your shaker. Add ice and top with the KRU Cucumber vodka, KRU vodka and dry vermouth. Shake until chilled. Strain with a fine sieve into a chilled martini glass. Garnish with a dill pickle.

Slimlizzys.com

FRISKY MARTY2 oz. SLIM LIZZY’S MARGARITA3 oz. Tonic½ LimeServe in a tall glass with a lime garnish.

Disaronno.com

DISARONNO CRANBERRY CHILLER¾ part DISARONNO½ part vodka¾ part Triple Sec3 parts cranberry juiceOrange juice Shake all ingredients and strain into a glass filled with ice. Top with orange juice. Garnish with an orange slice and a cherry.

Truthinvodka.com

BLACK ORCHID1 oz. Sobieski Vodka½ oz. Blue Curacao1 ½ oz. Cranberry Juice Build over ice in a 7 oz. rocks glass.

BacardiFLAVORS.com

ISLAND PUNCH2 oz. BACARDI Mango Fusion1 oz. mango nectar1 oz. guava nectar1 oz. coconut water

Agaveloco.com

JALAPENO MARGARITA1 part AGAVE LOCO PEPPER CURED TEQUILA3 parts Daiquiri Mix½ cup IceMix AGAVE LOCO tequila and margarita mix, blend with ice.

wineheart.com

IRISH CHOCOLATE MILK1 oz. Wineheart Irish Cream1 oz. Wineheart Chocolate Truffle3 oz. Chocolate MilkAdd all ingredients to a shaker with ice and shake vigorously. This will give you a luscious frothy top. Garnish with loads of chocolate shavings.

Truthinvodka.com

LEMON MERINGUE TINI2 oz. SOBIESKI LEMON MERINGUE1 oz. LemonadeShake ingredients with ice. Serve in a chilled graham cracker rimmed martini glass.


FRONT PORCH LEMONADE1 ½ oz. Platte Valley Moonshine5 oz. Lemonade4 mint leavesMuddle mint leaves, add ice, Moonshine and lemonade. Garnish with lemon wedge.

giffardusa.com

BANANA DAIQUIRI½ oz. Giffard Banane du Brésil1 ½ oz. White Rum¾ oz. freshly-squeezed lime juice¼ oz. simple syrupCombine all ingredients in a shaker with ice, shake vigorously, and strain into a chilled cocktail glass.

Cocolopez.com

GREEN WITH ENVY2 oz. COCO LOPEZ® REAL CREAM OF COCONUT2 oz. Midori1 oz. white rum2 oz. pineapple juiceBlend ingredients with ice. Serve in a hurricane glass. Garnish with melon slice.

Rumchata.com

ALMOND COCOCHATA1 part RUMCHATA1 part coconut rum2 parts root beerServe over ice in a tall glass.

20grandvodka.com

PINK SAPPHIRE1 oz. Twenty Grand RoséRose champagnePour Twenty Grand Rosé into champagne glass and top with rose champagne.

Kru82.com

CHOCOALTE CHIP MARTINI1 ½ oz. KRU Chocolate Truffle1 ½ oz. KRU Wintergreen3 oz. half and halfShake and strain, garnish with mint leaf.

opalnerausa.com

STRAWBERRY FIELDS1/4 oz. Opal Nera Black Sambuca3/4 oz. Strawberry Cream LiqueurPour the strawberry cream liqueur into a shot glass. Drizzle the Opal Nera Black Sambuca on top, allow them to mix, and serve.

Slimlizzys.com

DIZZY LIZZY2 oz. SLIM LIZZY’S MARGARITA¼ oz. Elderflower Liqueur¼ oz. Triple Sec¼ oz. TequilaShake with ice. Pour into a rocks glass. Garnish with an orange and cherry.

Digital Cocktails drink recipes are compliments of BARTENDER® Magazine.


“I am willing to taste any drink once.”– James Branch Cabell (1879-1958)

US novelist, writer

“Fishing, with me, has always been an excuse to drink in the daytime.”– Jimmy Cannon, Sports Journalist

“If you resolve to give up smoking, drinking and loving, you don’t actually live longer;

it just seems longer.”– Clement Freud

“ Up to the age of forty eating is beneficial. After forty, drinking.”

– The Talmud (200) B.C.)

“Give a man a fish and he will eat for a day. Teach him how to fish, and he will sit in a boat

and drink beer all day.”

Benjamin Franklin (1706-1790)US statesman, diplomat, inventor, printer

Send BARTENDER® your jokes to [email protected] and if you’re selected, we’ll send you a special gift.

A skunk, a giraffe and a deer walked into a bar one evening and ordered three whiskeys. When the drinks arrived, the trio belted them down, and ordered three

more. The bartender again poured out the drinks. Again the three quaffed them quickly. Another round was ordered and, with some trepidation since he saw no

wallets on any of the three, the bartender served up the order. After the three animals finished their drinks, they started for the door. “Wait a minute, you three, “shouted

the bartender. “How about paying me?” “I can’t”, said the skunk, “I only have a scent.” “I can’t”, seconded the deer,

“I had a buck last week, but I’m expecting a little doe.” “Well, “ sighed the giraffe as he walked back toward the bartender. “I guess that means the high balls are on me.”

Discovering too late that a watermelon spiked with vodka had accidentally been served to a luncheon meeting of

local ministers, the restaurant’s owner waited nervously for the clerics’ reaction. “Quick man”, he whispered to

his waiter, “What did they say?” “Nothing,” said the waiter. “They were all too busy slipping the seeds

into their pockets.”

An IRS agent was bawling out a bartender, “You should have kept a record of every penny you made in tips.”

“I don’t know why you’re getting so excited,” says the bartender, “I hardly ever get pennies.”

As the delivery man lugged in the shiny new bar for her husband’s den, his wife turned and said, “Howard; your life-support system has arrived.”

Bernard the bartender had invented a cocktail exclusively for use at conventions. He calls it “The delegate.” Two of them and you’re speaking from the floor.


DOWNLOAD THE BOOK TODAY on smart devices at Amazon.com!

From the gracious reception welcoming guests through the last, lingering bit of a seductive dessert, “sharing” is the thread that unites the Figue experience. Guests of The Bar at Figue can enjoy a colorful and delectable collection of artisan Mediterranean foods complemented by the Bar’s handcrafted premium specialty cocktails, craft beers and world‐class wines.

The crown jewel of Figue’s beverage program is the Bar at Figue, a unique, outstanding cocktail hour that begins at 4 p.m. daily and lasts until close. The prices are surprisingly low: well drinks with brand name liquors (Tanqueray, Smirnoff, J&B, and more) are only $5; specialty cocktails are only $7; craft beers are only $5; premium wines by the glass are only $6.

The Bar at Figue offers six different seating areas to fit guests’ mood: the Main Bar, the Casbah Patio, the Living Room, the Lounge, the Charcuterie and Mozzarella Bar, and the Mountain View Patio, each with their own unique flair. There are several comfortable seating options including high top tables, sofas, and community tables, as well as seating at the bar, which is roomy enough to accommodate both eating and drinking.

The new Bar at Figue is located adjacent to Figue Mediterranean’s main dining room. Figue’s intention is to offer the opposite

of the typical, mundane happy hour. ”Our cocktail hour starts at 4 p.m. and runs until the restaurant closes,” said Morcus. “It is a place where people who expect more will go—the drinks are first‐class and the food is simply outstanding, not to mention the gorgeous, sophisticated atmosphere. It’s an experience that can’t be beat anywhere in the Valley!” Figue’s bottled wine menu, featuring both Old World and New World labels, includes more than 130 wines especially chosen to enhance the colorful, vibrant cuisine. Guests can choose from a generous selection of delicious Champagnes and sparkling whites, rosé, white, red and sweet wines. Old World wines are from France, Italy, Spain, and Germany along with some special Mediterranean choices. New World wines are produced in the Napa Valley area and Pacific coastal regions of California and Oregon as well as other countries and wine regions noted for producing outstanding wines.

Beer connoisseurs have a quality selection of craft beers to choose from. Draft selections include C.V. B. Desert Swarm Honey Wheat from 1000 Palms, CA; Lost Coast Brewery Downtown Brown Ale, from Eureka, CA and Gavroche Red Ale, from France. Bottled beer choices include Abita Light, Lager Light from Louisiana, Chimay Trapiste Belgian Ale from Belgium and Moritz Lager from Spain.

Enjoy Figue’s progressive Mediterranean menu embodying the heart and soul of the region’s cuisine—a unique melting pot of flavors and cooking preparations from the world’s hub of many cultures. With strong influences from the Riviera, France, Italy and Spain, Figue’s food is fresh, authentic, bright, clean and simple. Savor the seductive flavors of the Mediterranean with inspired, delicious culinary creations of Relais & Châteaux honored Executive Chef François de Mélogue while enjoying beverages from the extensive list of wines and premium specialty cocktails with an Old World and New World concept.

47474 Washington Street La Quinta, California

Figue Mediterranean knocks the typical cocktail hour “out of the park” with the new Bar at Figue, featuring exceptional offerings at ridiculously fabulous prices.

“We want the people of

Coachella Valley to know that

our Bar at Figue is the place

to go for those who expect

the best overall experience,”

said owner Lee Morcus.

“When I say ‘best’ I mean we’re

giving our guests the best

food and drinks, and overall

experience, offered at prices

that are unbelievably fabulous.”


Caribbean Chicken With COCO LOPEZ®

Coconut Rice

Total time: 48 minutes / Prep time: 12 minutes

Ingredients1/4 cup flour

2 tbsp curry powder

1 tsp salt3/4 tsp pepper

6 boned, skinned chicken thighs, cut crosswise in thirds

1 can (15 oz.) COCO LOPEZ® REAL CREAM OF COCONUT

1 cup sweetened shredded coconut

1 tbsp oil2 3/4 cups uncooked parboiled (converted) white rice

2 cups shredded carrots (10-oz bag)

1/4 cup golden raisins

DirectionsMix flour, curry powder, salt and pepper in a large, sturdy plastic food bag. Add chicken; toss to

coat. Shake can of COCO LOPEZ® REAL CREAM OF COCONUT vigorously; pour into a 4-cup

measure. Add water to equal 3 cups. Stir coconut in a deep, large nonstick skillet over medium

heat 3 minutes or until golden. Transfer to a small bowl. Wipe skillet with a paper towel. Add 1⁄2

tbsp oil and heat over medium-high -heat. Add half the chicken and, turning once, cook 3 to

4 minutes until golden brown. Transfer to a bowl. Repeat with remaining oil and chicken (save

flour mixture remaining in bag); return other half of chicken and any juices to skillet. Whisk flour

mixture in bag into COCO LOPEZ® mixture. Add to skillet along with the rice, carrots, raisins and

all but 2 tbsp toasted coconut. Stir to mix well. Bring to a boil, reduce heat, cover and simmer,

stirring for 20 to 25 minutes or until rice is tender and liquid absorbed. Sprinkle with reserved

coconut. Good with wedges of refreshing honeydew melon and a twist of lime.

Pina Colada Ice Cream Ingredients1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)

¾ cup COCO LOPEZ® REAL CREAM OF COCONUT

3 tbsp of light rum

3 cups whipping cream unwhipped

1 (15 ¼ oz.) can juice-pack crushed pineapple, well drained

½ flaked coconut, lightly toasted

DirectionsIn large bowl, beat sweetened condensed milk, COCO LOPEZ®

cream of coconut and rum. Stir in remaining ingredients. Freeze.


Coco Lopez, Inc. | Miramar, FL 33027 | 954-450-3100

www.cocolopez.com

With Coco Lopez® Real Cream of Coconut

or Coco Lopez® Lite with 40% less fat

For more informationregarding advertising or linkingcall 732-449-4499 oremail: [email protected]

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THE VODKA 1000The most incredible, comprehensive collection of everything you can make, drink and discover about vodka!

Ray Foley, publisher of BARTENDER® Magazine, presents 1,000 cocktails, food recipes, fascinating facts and resources about the spirit that inspired such marvelous inventions as the Martini, the Cosmopolitan and Vodka Lemon-Meringue Layer Cake.

Discover:• 50 fascinating facts about vodka• 750 unbeatable vodka cocktails• 50 delicious food recipes• Information on 50 producers of vodka• 100 vodka websites and resources

Never before has this much information on vodka been collected in one place. From the #1 name in bartending, The Vodka 1000 is a must have for bartenders, cooks and vodka enthusiasts.

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BAROSCOPESby Madame Vena

CAPRICORN DECEMBER 22-JANUARY 19Your career takes center stage this Spring. Love is in the air, make sure your social calendar is filled. You never know when you will meet THE ONE! Celebrate while sipping a THAI COLADA.

THAI COLADA1½ oz. AGAVE LOCO PEPPER CURED TEQUILA3 oz. pina colada mix½ oz. Midori Melon Liqueur ½ cup iceBlend until smooth.

AQUARIUS JANUARY 20- FEBRUARY 18Travel is in the air for you this Spring. Pack your bags! Handle your to-do list at your earliest convince for BEST results. Contemplate while enjoying a PEPPER CUCUMBER MARGARITA.

PEPPER CUCUMBER MARGARITA1½ oz. AGAVE LOCO PEPPER CURED TEQUILA¼ cucumber peeled, seeded and diced1½ oz. lime juice (key lime)1 oz. simple syrup or agave nectar1 oz. sweet and sourBlend with ice, serve in Margarita glass with cucumber slice garnish.

PISCES FEBRUARY 19- MARCH 20New ideas are on the horizon for you this Spring. Your charm will turn your hurdles into something more passable. Mull is over while enjoying a TEMPTATION MARTINI.

TEMPTATION MARTINI1½ oz. AGAVE LOCO PEPPER CURED TEQUILA½ oz. lemon juice1 leaf basil2 tsp. sugar, superfine2 piece Chilean hot pepperAdd basil, sugar, and lemon juice into shaker. Fill with ice cubes. Add AGAVE LOCO. Shake, and strain into a Cocktail glass. Garnish with Chilean hot peppers.

ARIES MARCH 21- APRIL 19Your relationship will be challenged this Spring. Health is of upmost importance. A new job is on the horizon-mo money! Take that to the bank while sipping a MAY BE LOCO.

MAY BE LOCO2 parts AGAVE LOCO PEPPER CURED TEQUILA2 parts tomato juice1 part orange juice1 dash balsamicoFill a shaker with ice. Add all ingredients, shake and strain into a chilled rocks glass filled with ice.

TAURUS APRIL 20-MAY 20Taurus hate change. This Spring you will be brought there, get ready. Control the stress level and relax while enjoying a LOCO LIMON.

LOCO LIMON2 oz. AGAVE LOCO PEPPER CURED TEQUILARim edge of drinking glass all the way around with a slice of lime. Your choice with or without ice.

GEMINI MAY 21- JUNE 21Your social life is booming this Spring. An exciting new job offer will be presented, spirits will be skyrocketed. Kick start it while sipping a LOCO DRAGON.

LOCO DRAGON3 parts AGAVE LOCO PEPPER CURED TEQUILA1 part Whiskey or honey liqueur 4 dashes Hot SauceFill a shaker with ice. Add all ingredients. Shake and strain into a chilled shot glass.

CANCER JUNE 22-JULY 22This Spring will be dynamic and difficult at the same time. Take these revisions and stride.Pay particular attention to relationships with friends and family. Smile while enjoying an AGAVE LEAF.

AGAVE LEAF1 ¼ AGAVE LOCO PEPPER CURED TEQUILA1 dash Sambuca1 dash bitters1 dash grenadineFill a mixing glass with ice. Add all ingredients, stir and strain into a chilled cocktail glass.

LEO JULY 23- AUGUST 22Spring is full of surprises for Leo. Colorful adventures await you. New tasks will be asked of you at work, rise to the occasion while sipping a CRAZY KRAUT.

CRAZY KRAUT(Jager Loco)¾ oz. AGAVE LOCO PEPPER CURED TEQUILA¾ oz. JagermeisterShake with ice and pour into a shot glass.

VIRGO AUGUST 23- SEPTEMBER 22This Spring money matters are still hanging on. You need to upgrade your possibilities for better pay. Think it over while enjoying a CILANTRO MOJITO.

CILANTRO MOJITO1 ½ AGAVE LOCO PEPPER CURED TEQUILA1 oz. simple syrupIn bottom of glass muddle lime and cilantro. Add splash of pineapple juice and club soda.

LIBRA SEPTEMBER 23- OCTOBER 22You’ll need to make a few tuff decisions this Spring. Once you’ve done that life will be better. Embrace these changes while sipping on a WATERMELON MARGARITA.

WATERMELON MARGARITA1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA2 cups fresh watermelon chunks½ cup iceAdd all ingredients in blender. Pulse for a minute. Salt rim of margarita glass. Pour mixture and garnish with a lime wedge.

SCORPIO OCTOBER 23- NOVEMBER 21This Spring the good news is you’ll be slammed at work. The bad news is you’ll be annoyed. A close relationship will come front and center. Count those tips while enjoying a STRAWBERRY JALAPENO MARGARTIA.

STRAWBERRY JALAPENO MARGARITA1 part AGAVE LOCO PEPPER CURED TEQUILA3 parts Strawberry Margarita or Strawberry Daiquiri Mix½ cup iceMix Agave Loco and strawberry mix, blend with ice. Garnish with fresh strawberry.

SAGITTARIUS NOVEMBER 22- DECEMBER 21This Spring your energy will be focused on news concerning someone near. Manage expectations of others without making yourself sick. Relax while sipping a SANGRIA LOCO.

SANGRIA LOCO1 ½ oz. AGAVE LOCO PEPPER CURED TEQUILA2 oz. orange juice2 oz. tomato juice1 oz. fresh lime juice1 tsp. grenadineShake with ice, and serve.

Red River Lanes in Fargo, ND had used a Self-Contained deep fat fryer for yearsand it was taking over 40 minutes on a busy evening to prepare and serve

orders. Two years ago they replaced it with Quik n’ Crispy and the turnaround was reduced to 10 minutes or less, and food sales went up! Josh likes being able to

cook multiple orders of different products at the same time quickly! Not having to wait for one order to finish before adding the next, or several more, makes the difference! “The food tastes better and is healthier too. It’s great not having to deal with grease with less chance of injury to staff. All around, it’s the best option for bar businesses

• Healthier and crispier—Hot-airfried menu items look and tastelike they were deep-fat friedwith 20% to 40% less fat!

• No grease, no vented hoodsystem—Cooks with hot air,radiant heat, and an elevatedperforated cooking basket!

• A complete kitchen with justa Quik n’ Crispy, freezer andsink—Or use it to supplementyour existing kitchen!

The affordable way to start or expanda highly profitable foodservice operation

Josh Nelson • Manager • Red River Lanes, Fargo, ND • www.RedRiverLanes.com

888-668-3687 • (972) 669-8993 • Fax: (972) 669-8990 • www.Q-N-C.comEmail: sales @ Q-N-C.com • 12012 Plano Road, Ste. 160, Dallas, TX 75243


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nextIssue

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Last Call Last Call Last Call

rUnnerS UP"Take me to your liter."

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"Doesn't taste too oily does it?"

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THE WINNING CAPTION

The next issue of Bartender® Magazinewill feature the Best Bars

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32 BARSU13_LAST CALL.indd 1 7/22/13 8:24 PM

“Sorry Pal, we’re out of bloody everything . . .”Cheryl Hatch, Altamont, NYRUNNERS UP“Seriously, you are just sucking the life out of me Dude.” Bill Butler, Applebees, Murrells Inlet, SC

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0005056 BACARDI Apr. 21, 2014BACARDI Mango Fusion FLAAD-5870005056_FLAAD587_Bartender

BACARDIMango FusionFLAAD-587

TRIM: 8.25” X 10.875”BLEED: 8.5” X 11.125”

SAFETY: 7.75” X 10.375”PUB: Bartender Magazine

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bartender magazine spring 2014

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