|BarNone Drink Recipes Newsletter|
Dear Drunken Santa Claus,
Wow! This issue is loaded with stuff. This is our pre-Christmas/Holiday Season mailing so I had to get as much info as possible. There's a bunch of new recipes, with photos, the usual, great articles from BarMedia and WineX as well as a new feature we'll call "The Ravens Caw." We at BarNone wish you all the best during the month of December. Be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab. Cheers!
Youre the prowler of the night to the beds of virgins, Oh God what powers you have to gain kindnesses from girls.(Old Gaelic toast to whisky)
If any spirit sums up what spirits are about, its whisky. It adapts to where its made, whos drinking it and why. It can be as sophisticated as high tea and as rough as three-day stubble. Sipped or slugged, it can inspire art or arson.
In a purely anthropological sense, whisky goes hand in hand with bread-eating cultures and climates. The process goes something like this: You grow grain, which you make into bread. You mill your grain and save a bit to sow for next years crop, but in the good seasons what do you do with the extra? Give it to the pigs? No way. You make whisky.
It all comes down to quirks in production that are utterly Irish and devoid of logic. Although theres a fair bit of peat in Ireland it was rarely used to dry the malted barley. Coal was preferred. This is the defining difference. That smokiness so apparent in Scottish whisky is not there. Without the smoke screen to mask the flavors, theres a delicate perfume and a less masculine taste. The Irish also use raw barley as well as malted barley. This evolved not from any desire to make a better tasting whiskey but because there was a tax on malt.
Oats were used occasionally for the same reason. Irish whiskey is distilled three times (as opposed to the normal two) in larger than normal pot stills. The idiosyncrasies of pot stills and the extra distillation produce a uniquely delicate drink. Whiskey made this way is known as pot still whiskey and like Scotch is often blended with neutral-tasting grain whiskey.
Jameson, based in Dublin, is a blend of pot still and grain whiskey and sums up what Irish whiskey is all about. The classic Tullamore Dew got its name because its founder was Daniel E. Williams, initials D.E.W. Its renowned for its lightness. Bushmills is the oldest surviving distillery in the world and is a little more malty than most Irish whiskeys.
The defining thing about American whiskey is that it isnt made from barley. Corn was indigenous to the U.S. and it was corn and rye that were used. No one can agree on when and by whom the first drinkable corn whiskey was distilled. Some say it was the Baptist preacher Elija Craig in 1789, others John Ritchie in 1777, and some Evan Williams in 1783. No matter, Kentucky soon became the state most famous for whiskey and racehorses.
The story here goes something like this. Thomas Jefferson, governor of Virginia at the time, offered 60 acres to any settler who built a permanent structure and grew corn. Sixty acres produces a lot of corn and the excess was turned into whiskey which was then shipped down the Mississippi to New Orleans and traded for Arab horses, which were then ridden up the Natchez trace back to Kentucky. Whiskey and racehorses often go together but rarely is the relationship so symbiotic.
To be called a bourbon, a whiskey need not be from Bourbon County but it must be at least 51 percent sour corn mash (most are about 7090 percent, the balance being barley and rye) and aged for at least two years in charred, white oak barrels. Charring of the barrels is a crucial part of the process. Said to have been invented by the aforementioned Reverend Craig, the charring opens up the wood and brings out those vanilla and caramel flavors crucial to the bourbon style. Wild Turkey is a classic big bourbon available in a range of alcoholic strengths, while Woodford Reserve is a little more sophisticated and a good sipper.
Tennessee Whiskey is a corn whiskey but it differs from bourbon. Its smoother and lighter, less sweet and heavy. The reason is charcoal filtering. Newly distilled clear spirit is dripped through a vat filled with finely ground charcoal. When people ask for Tennessee Whiskey they dont, they ask for Jack Daniels.
As ever, language says more about the differences in whiskies than any amount of technical detail. In Ireland a person asks for a whiskey by brand name: a Paddy or a Dunphy or in rare cases generically as a ball of malt. In Scotland theyll ask for a single malt by name as a dram, nip, tot or the affectionate wee goldie. Americans ask for a belt, blast or a slug. Each is a different drink drunk differently. They just happen to be all made in stills, all called whisk(e)y and all have that power to gain kindnesses from girls.
This article has been submitted by the great people over at Wine X Magazine. Wine-X has agreed to bring you a new article every month from one of their amazing writers. If you like living out on the edge and feel the Gen X isn't well represented in the world, have a really good look at Wine X magazine. They've also given us an offer you can't refuse if you're looking to subscribe: $15 for 6 issues. To experience the full magazine, Subscribe Here.
Wine X is a young adult lifestyle magazine with wine and other beverages grafted on to it. With regular features on music, fashion, videos, books, travel and other relevant young adult culture, it's specifically designed to create a comfortable forum in which young adults can learn more about the tasty juice without the usual intimidation. In no other publication will you find a more concentrated effort to inform, entertain and enlighten a new generation of wine consumers with such a fresh, cutting-edge approach. At Wine X Magazine we believe that wine is not a lifestyle, its part of one.
BarStore offers a wide selection of products to stock your bar. From the latest trends to the tried and true.
Our latest Rober Plotkin article. Inventory Management even in your bar. Robert is the founder of BarMedia.com
For the past 17 years, Robert Plotkin, has been working to provide beverage operators with the right career tools they need to attain success. He has created the best management systems, tools, software and books available in the hospitality industry. His nationally acclaimed products are in the offices and behind the bars of the most successful hotels, nightclubs, restaurants and hot spots worldwide.
One of the advantages of my job is that I get to see a lot of bars every year. While some people derive pleasure from gazing at artistic masterpieces, or beholding the majesty of the Grand Canyon, I prefer sitting in a lounge and pondering what's on the back bar. Granted, it makes me a limited conversationalist, but I have gained some insights into marketing spirits that you may find beneficial.
There is one commonality to be found in nearly every back bar in the country, namely that each contains spirits that shouldn't be on their shelves. In a perfect world, a beverage operation would have unlimited shelf space upon which to market liquors and liqueurs. This is, however, far from a perfect world, and operators have only just so much linear shelf space to display their inventory.
There are several critical things to consider the next time you sit at your bar and look at what you are offering the public. The first is to identify and remove dead stock, which is defined as brands that take more than 6-9 months to deplete. If a product sits on your back bar that long it's a bad financial investment. Even worse, dead stock takes up precious space on your back that could be put to much better use, such as the marketing of new and exciting brands.
There are other reasons to get rid of dead stock. With the passage of time these products begin to get a dingy appearance. Their labels get stained and start looking tattered.
So what to do with dead stock? Let's face it, this is going to be a challenge, in as much as the products are likely unpopular and out of step with contemporary tastes. There are two options. The first is to devise a house specialty drink or shooter that uses the product in its recipe. Even apricot brandy and root beer schnapps can be made appetizing in the right context.
If that's not a viable option, the other alternative is to take the offending product off the back bar and store it in the liquor cabinet until fate or inspiration intervenes. On the surface this seems like a bad idea. How can you sell it off if it's sitting in the storeroom? The answer to that particular objection is that you're not selling it anyway, so get it off the back bar and make room for something that will sell.
So whether you bleed off dead stock in a punch at the annual Christmas party, or use it to dissolve clogged drains, any course of action that gets it off the back bar is preferable to leaving the products behind the bar.
Robert Plotkin is a well established writer. You can enjoy his work in print as well.
RU-21 is an all-natural supplement that has been clinically proven to regulate alcohol metabolism in order to prevent alcohol-related damage to the vital organs of the body. RU-21 was developed by the scientists at the Russian Academy of Sciences in the course of a 25 year-long research project studying alcohol metabolism.
As seen in ROLLING STONE on October 2, 2003 - written by David Swanson
THE 2003 HOT LIST. In the late 1908s, with the Soviet Union on the brink of collapse, KGB scientists sought to developer a drug that would allow their agents to drink any foe under the table, without the agents getting bombed themselves. Problem was, the KGB pill didn't stop the drunkenness. But it did prevent hangovers - not much use to spies but a boon to all the lushes clogging Moscow's bars. Now available stateside as RU-21 these pills neutralize acetaldehyde, a toxic byproduct that's been linked to cirrhosis of the liver, cancer, brain damage - and hangovers. Just pop a few and kiss mornings of splitting headaches and turbulent bowels goodbye.
As seen in Men's Health (Us) in January, 2005 - written by Leigh Cole
Hangover Helpers. Drinking is a buy-now, pay later proposition. Here's how to cut your interest rate.
THE CLAIM "It slows down the creation of a nasty by- product - the one that causes headaches and nausea - while speeding up the destruction of others."
OUR TEST "Success. I woke up to a group of clearheaded people.There was no groaning, no puking, and no handing out asprin," said our tester. THE VERDICT "Works, but only to a point. 'Your metabolism is already running as fast as it can,' says Dr. Swift. But if it's effective for you, go for it."
We'll leave it up to but it appears that RU-21 is the real cure for that future Christmas hangover.
As the new fall TV season kicks off, ABSOLUT mixes-up hit cocktails to accompany you each night of the week. Whether youre holding a viewing party, pre-party or just kicking back at home with your roommate, consider adding some cocktails to your couch-time.
Viewing party idea: Poker Night (five card studs welcome) Las Vegas NBC: 9 p.m. (EST)
Build vodka over ice in a Collins glass. Fill with orange juice. Garnish with a raspberry.
Viewing party idea: Girls Night (create Go Hilary badges) Commander in Chief ABC: 9 p.m. (EST)
ABSOLUT Lady Power
Build over ice in a Collins glass. Garnish with a lime wedge.
Viewing party idea: Get out the map and plan your next tropical vacation. Lost ABC: 9 p.m. (EST)
Build over ice in a highball glass. Garnish with a lime wedge
Viewing party idea: Get together with friends who arent in your call log. Reunion FOX: 9 p.m. (EST)
Build over ice in a Collins glass. Garnish with a lime wedge.
Viewing party idea: Play telepathic telephone. Ghost Whisperer CBS: 8 p.m. (EST)
Build over Collins glass. Garnish with an orange slice.
** Step away from the remote -- its time to head to your local hot spot.
Viewing party idea: Host a block party (local plumber invited) Desperate Housewives ABC: 9 p.m. (EST)
Pour ingredients over ice into a cocktail shaker. Shake and strain into a chilled cocktail glass. Garnish with a peach wedge and candied ginger.
Wyborowa Single Estate Signature Cocktails
The Salt Miner
Half salt the rim of a chilled 6 oz. martini glass. Combine all ingredients in a cocktail shaker with ice and shake well. Strain into the glass and float 3 drops of Angostura bitters on top. Garnish with a lemon twist.
Most people may never really think about how whiskey (or whisky, depending on where youre from) differs from rum, vodka, gin or tequila (thats the big five, right?) Sure, they taste different... but why? Well, after years of research into the creation of CH3CH2OH, Im here to shed some light into the beverage that has helped so many of us loosen up after a hard day at work and from this plucky Americans view, the only thing that makes watching cricket bearable.
All alcohols have one thing in common, sugar. Whether its Russian vodka, Mexican tequila, French wine, German beer, Jamaican rum or American whiskey, all of these start as sugar. Most people are familiar with the origin of wine, the creation of which brings to mind the images of French women with their dresses hiked up to their knees standing in great vats of grapes. Many have heard that vodka is made of potatoes and few know what the agave plant that grows in the deserts of North America has to do with their margarita. Its all about the sugar. Whats more, all of our varied beverages of choice are derivative of just three sugars: fruit, cane and grain.
How can this be? I hear you cry, gentle reader. Fear not, I am here to wade through the mysteries of booze. Well break them down into each of the sugars...
*Fruit: this sugar is derived from fruits and vegetables (yes, vegetables and even some flowers). The most common fruit alcohol is, yes, you guessed it, wine. From wine, we get the many of the distillates of wine: cognac, brandy, armagnac and many smaller varieties. In fact, there are very few other alcohols manufactured exclusively from fruit, a few examples being cider and applejack. That is not to say that there arent other boozes that are influenced by fruit, but as well see, vodkas that have a fruit attached to their name are not actually made from the fruit, but rather flavored with it after the fact.
*Cane: This is best known as table sugar (if there is such a thing.) The sugar you put in your coffee (or tea, for my charming cousins), the sugar you bake into your cakes, the sugar that flavors your candies, this is cane sugar. In Hawaii and in the Caribbean this sugar is mashed and refined from the canes that grow naturally in these tropical climes. Elsewhere, this sugar is pulled from within beets. This sugar was responsible for the preferred drink of pirates as they sacked the Spanish Main, and is what makes daiquiris so delicious. Yes, from the sugar cane of the Caribbean we get rum. And pretty much only rum... cane sugar isnt exactly multi talented.
*Grain: Ah, my favorite, and the favorite of beer gulpers, gin drinkers, vodka quaffers and whiskey shooters. Throughout human history, grain has fed us and, well, intoxicated us. Grain alcohol follows very specific timelines to determine what it actually becomes. If you stop grain alcohol before the yeast dies off, you get beer. If you let the yeast die and then distill it once or twice, then run it through peat or charcoal filters and stick it in barrels, you get whiskey. If you distill it three times, regardless of the type of grain, you get vodka. If you take that vodka and throw in a bunch of herbs and spices you get any of a thousand liquors and liqueurs. Add juniper, you get gin. Add almonds, get amaretto. Add anise, get Galliano, anisette, absinthe, ouzo, sambuca... Ill stop.
Grain gets even better. When you hear of farmers feeding beer to cows to make them tender, often this is misleading. What the farmers are actually feeding to the animals is whats left after beer. This goopy, smelly collection of malt, hops and barley is fed to the cattle, nourishing them and intoxicating them at the same time. Our friends down under have a different name for this cow food than we in the northern hemisphere do. They call it Vegemite. Yep, the stuff they spread on nearly everything is a chopped, pressed and process version of what they scrape out of the barrel at the end of beer making. Trust me on this, the beer is way better.
As the oil burns low, and my glass of single barrel sour mash gets empty, I will take my leave. Good night, and tune in next month to once again hear The Ravens Caw.
In addition to my monthly column, I will also be reviewing one drink. This months drink actually comes from my own little black book.
The Alan Parsons Project
Much like the band, this drink was a sleeper hit that gained some new attention long after it came together. It is intended as a cocktail, but works very well when mixed punch style.
Combine the Puckers and the Rum in a 16 oz. glass. Fill the glass with ginger ale and close with the Grenadine. Mix thoroughly, but dont over agitate the drink, or the ginger ale will go flat.
This drink has gained my personal rating of evil. When mixed correctly, it tastes like a Jolly Rancher candy and drinks as easy as water, making it very easy for an unsuspecting quaffer to get absolutely smashed in one or two glasses. A great drink for those who eschew the taste of alcohol, but still like to feel the buzz. As always, it is unkind and illegal (in many places) to get someone drunk without their knowledge. A good bartender knows how to keep a party going without knocking everyone out.
About The Raven
J.T. "Raven" Centonze has been a long time student of the art of alcohol. Initially interested in keeping conversation at parties, his love for alcohol grew to an obsession in college. In between his real job of running a college bookstore, he is the part owner/operator of his own winery. He bartends at private parties which allows him the innovation of many new, unique drinks.
Brand calls out the 150th Mardi Gras in New Orleans through fundraising campaign.
Captain Morgan and New Orleans-based Kern Studios have joined efforts to ensure that a world-class Mardi Gras celebration returns to New Orleans in a meaningful and impactful way in 2006. As part of the “Captain Morgan Mardi Gras or Bust” campaign announced today in New Orleans, the two organizations have launched an integrated nationwide fundraising campaign that will assist in the financial relief of New Orleans and Gulf Coast area hospitality workers affected by the destruction of Hurricane Katrina.
Captain Morgan has partnered with Blaine Kern of Kern Studios, the world’s most renowned Mardi Gras float creator, to design 150 life size busts of Captain Morgan. Each bust will be individually themed, decorated and auctioned off throughout the country from mid-November through to the New Orleans Mardi Gras celebration on February 28th.
In recognition of the 150 th Mardi Gras celebration, occurring in February 2006, the “Captain Morgan Mardi Gras or Bust” program will benefit The New Orleans Hospitality Workers Disaster Relief Fund, a 501c3 charity. Additional funds will be distributed to Mississippi and Alabama hospitality worker relief funds through the Mississippi Hospitality Workers’ Relief Fund and the Alabama Hospitality Workers’ Relief Fund. In addition to local market auctions and fundraising efforts held around the country, a limited number of Captain Morgan busts will be put up for bid on the popular eBay auction site.
“Captain Morgan is committing a minimum of $150,000 for this worthy cause but we have high hopes of exceeding that amount by the grand finale auction occurring in New Orleans the week of February 20,” said Dan Kleinman, Senior Brand Manager, Captain Morgan. “The hospitality industry is a large percentage of the Gulf Coast region’s economy, particularly in New Orleans. We know how big a role Mardi Gras plays within the hospitality community across the country and we hope that this program brings awareness, support and resources to the city that started it all and needs us most in its most dire time. We also will be committing community service hours and producing a public service announcement campaign dedicated to getting people to New Orleans because now, more than ever, it is Mardi Gras or Bust.”
Designed by Kern Studios, the busts are life-sized images of the pop icon, Captain Morgan. Each bust is consistent in look, but has varying creative themes and decorative styling to make them unique. The busts will be individually numbered and signed by Blaine Kern, known throughout the region as “Mr. Mardi Gras” and will be accompanied by a Certificate of Authenticity from Kern Studios.
“All of us in New Orleans and the Gulf Coast have been living with the destruction of Hurricane Katrina and the Captain Morgan Mardi Gras or Bust program is not only a way to help hospitality workers from around the region get back on their feet, it is a tribute to one of the greatest annual events in the U.S., Mardi Gras,” said Blaine Kern, founder of Kern Studios.
Hurricane Katrina destroyed hundreds of businesses in New Orleans, Mississippi and Alabama, many of these included hotels, restaurants and bars. These businesses are scrambling to rebuild, reopen and serve their customers and many are going to great lengths to find workers. Employers said the lack of available housing in New Orleans is a major obstacle for displaced workers and those looking for jobs. The city is working on a plan to house people in makeshift trailer parks, hotels and even on unused military bases. The funds raised through the “Captain Morgan Mardi Gras or Bust” program will allow The New Orleans Hospitality Workers Disaster Relief Fund to assist displaced hospitality workers and help rebuild the region’s hospitality community.
Beginning November 27, a limited number of Captain Morgan busts will be available for auction on the poplar eBay site. Auction Cause, the premier auction management agency, is managing the online auctions. To bid on one of the limited edition Captain Morgan busts, visit www.eb ay.com\captainmorgan. For more information on the program, call the “Captain Morgan Mardi Gras or Bust” information line at 303.234.5743 or visit the Captain Morgan website at www.captainmorgan.com.
About The New Orleans Hospitality Workers Disaster Relief Fund
A fund has been established to benefit employees of the hospitality industry of the Greater New Orleans area who have experienced hardships because of the devastation caused by Hurricane Katrina. Hospitality workers, business owners, past customers and other concerned individuals have joined together from across the country to raise money for New Orleans workers impacted by Hurricane Katrina. This fund is spearheaded by the Brennan Family of the Commander’s Palace Family Restaurants, based in New Orleans, and managed by the Greater Houston Community Foundation, a 501c3 organization. Additional funds are still needed to help the hundreds of applicants who have already applied. Please visit www.ghcf.org for more information on this relief fund.
About Kern Studios
Kern Studios was founded in 1947, and has grown from a company producing one float in one Mardi Gras parade to become the largest float builder in the world today. Founder Blaine Kern's career started long before, as an apprentice to his father's sign painting business during the Great Depression of the 1930's. Today Kern Studios produce projects for more than 40 major Mardi Gras organizations, and currently creates and operates parades for MCA Universal Studios and the City of Juan Les Pin, France. Kern Studios employs more than 100 talented people committed to ensuring that their company maintains its status as one of the finest theming companies in the world.
Diageo is the world's leading premium drinks business. With its global vision, and local marketing focus, Diageo brings to consumers an outstanding collection of beverage alcohol brands across the spirits, wine and beer categories including Smirnoff, Guinness, Johnnie Walker, Baileys, J&B, Cuervo, Captain Morgan and Tanqueray, and Beaulieu Vineyard and Sterling Vineyards wines. Diageo trades in some 180 markets around the world and is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands and performance, visit us at www.diageo.com.
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