In this issue
Welcome to the June Bar None Drinks Newsletter. Let's start summer of with a bang. We're loaded with recipes this month, just in time to prepare you for the July long weekend festivities.
Please be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab if you need one.
||Saying Goodbye to the Sopranos|
Madonn'! After six wildly successful seasons, The Sopranos® closed the books on June 10th. Authentic Jersey bartender, John Martella, from Hoboken's Gaslight has whipped up some liquid libations to toast Tony, Carmela and the family as this iconic chapter in American pop culture comes to a close. Raise a glass and toast to the first family of New Jersey. Salut to this thing of ours!
The Final Whack
The perfect cocktail for fans to sip as they remember 'the final whack' - the last episode of Tony Soprano's epic journey.
Fill a snifter with ice and add the Sambuca. Swirl the Sambuca around to season and chill the snifter, and let sit. In an ice filled shaker add Knob Creek, Crème de Cacao and Peychaud's Bitters. Stir well. Empty the ice and Sambuca out of the snifter, the glass should be chilled and seasoned. Strain the Knob Creek mixture into the seasoned snifter. Serve.
A supreme and decadent cocktail honoring the First Lady of the New Jersey mob. It goes great with her famous ricotta pie.
In a glass shaker add Courvoisier, jam (or DeKuyper Pucker Strawberry Passion) and lemon juice. Mix with a muddler or bar spoon. Add ice to the glass shaker and add sparkling wine. Stir the mixture softly and slowly so as not to disturb the bubbles. Strain into a champagne flute and garnish with a strawberry slice. Serve.
We can't promise entry into La Cosa Nostra, but you'll feel just as special with a Maker's Mark martini.
Shake bourbon, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass. Take the orange twist (French cut) and, with a match, flame over the drink. Discard the twist. Serve.
The Bada Bing
Save your singles and get ready to dance!
Tightly pack a rocks glass with ice and pour the Dalmore first, then the Drambuie. Top off with the Amaretto, and garnish with lemon zest. Serve.
Sip this and you'll know there's more to the Garden State than its turnpike and w aste management industry.
Combine all ingredients and shake vigorously before serving up. Pour in a salt-rimmed martini glass, and garnish with an orange zest.
A borgata twist on an old classic. You'll wonder where this drink went.
Shake the vodka, Starbucks Coffee Liqueur and espresso. Pour over a tall glass with ice and top with the Starbucks Cream Liqueur. Serve.
||The Raven's Caw|
Friends, in order to set the scene for the news I have to give, I must first explain what my week was like. As you may have noticed from my little blurb below, my straight job is managing a college bookstore. For the last three weeks I've been preparing to move my store to another location. That task was accomplished a few days ago, but little has gone right since. Yesterday, for instance, I had both a couple of jackhammers and a cement truck in my store. Needless to say, I've been fairly fried when finally getting home these last few days, and wanting a draught of my store of Single Barrel (which my girlfriend was nice enough to replace recently).
But this desire to sip my elixir has been weighing on my mind. I've seen a news report recently that has haunted my dreams, and I must get it out to you, my loyal readers. It appears that Mr. Gore and his compatriots have been sending us a message that we, the concerned and worldly booze aficionados, should be listening to. Let me take you on a strange journey...
Springs and rivers inland of the two great North American mountain ranges depend mostly on snow and glacial melt to keep them running. Glaciers, during periods of "global cooling" are replenished year after year during the cold season by refreezing precipitation, which gives them something to melt the next year. During periods of global warming, these glaciers do not replenish in the cold season, which means that the springs and rivers they supply are in danger of running dry. I know, we've heard this all before....there's more...
States in the region east of the Mississippi River are currently experiencing a drought. This means that, for reasons ranging from low rainfall to higher usage to (you guessed it) global warming, the rivers and springs of this region are running low. This includes the spring that supplies the U.S.'s oldest registered distillery, the Lynchburg, Tennessee Jack Daniel Distillery. According to various news reports, the spring is at its lowest levels ever. This has caused a panic across my entire apartment. But there is good news on the horizon
The distillery has taken measures to assure that this does not cause any problems in production, at least in the near future. They have cut back on non-production uses for the spring water (which I think should be designated as a national treasure). They no longer use it for cleaning or cooling, instead using it all for distilling. We can all be thankful for that, I suppose.
This should be taken as a warning though. If our current practices continue, a future without Jack Daniel's could be a reality in my lifetime. This is something I don't know if I could live with. So for the sake of the sanity and the life of your dear friend The Raven, please keep the conservation of our little spaceship on your mind. It will be a sad day if JD dries up and we hear the Last Caw!
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 or two, 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.
||Barbecue Brews - Wine X Magazine|
The grill's hot. The burgers, chicken breasts and vegetable kebabs are sizzling. The chef, spatula in hand, stands at the ready. And on the table sits a glass of beer. Inevitably, there's beer. Just as fall marks the march of cold-climate dwellers back to their outdoor grills, so is the ritual marked by griller's hand wrapped around a cold brew. To most veteran barbecue chefs, beer's a vital component of outdoor cooking. But the funny thing about beer is that all we ever seem to do with it is, well, drink it.
Which is not to say that beer is anything less than the perfect thirst-quencher for a parched chef laboring over hot coals. But the value of beer at the barbecue goes so much further than what can be tasted from the glass. Gastronomically, we're missing the mark.
With the rising popularity of Belgian cuisine, beer's considerable talents in the kitchen are finally emerging from the shadows of Bud Light neons. Still, there's no reason to go searching through foreign cookbooks to find culinary uses for beer. It's the perfect addition to a wealth of barbecue standards, including barbecue sauces, marinades, salad dressings, condiments and even potato salads. In fact, almost every food we normally associate with a barbecued dinner can be enhanced with the simple addition of the right brew.
Of course, there lies the problem: it has to be the right beer. Add light lager by the bottleful to anything (and everything) and your odds of coming up with a fabulous feast will likely sit somewhere around those of the Florida Marlins making the World Series. Like most matters culinary, barbecuing with beer is a little more complicated than that.
The good news, however, is that it's not a lot more difficult. By simply following a few basic guidelines, the would-be barbecue brewmaster can be virtually assured that the mustard won't end up tasting like sour pale ale, and that the barbecue sauce will be rich and flavorful instead of sweet and vapid.
The most important thing to remember when adding beer to sauces and dressings is that the hops -- which is to say the ingredient that contributes bitterness to a brew -- will tend to act like an acid in food. For this reason, particularly hoppy beers such as pale ales, IPAs, bitters and some pilsners, should be employed very carefully. They work well as substitutes for lemon or vinegar in a barbecue sauce or salad dressing, but only in controlled amounts and usually in concert with another acid.
Malty, sweet beers, on the other hand, contribute tons of body and richness where those qualities are required. In a creamy potato salad, for example, a malty ale such as a Scotch ale or Belgian abbey-style ale will add a degree of robustness and taste, while at the same time harmonizing the flavors of the other ingredients. Similarly, a mustard made with oatmeal stout or brown ale will carry significantly more body than an average yellow mustard, and a more intense color too.
Finally, because barbecued foods have an inherent smokiness to them, it's handy to remember that very dark beers also tend to have a smoky, roasty quality. This is due to the toasted-to-roasted malts that're used in brewing such beers. It also happens to make these brews ideal additions to almost anything that'll be eaten with -- or on -- food fresh from the grill.
Black & Tan Barbecue Sauce
(makes two cups)
2 T vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 jalape-o pepper, minced (optional)
1 medium Macintosh apple (peeled, cored, diced)
1 T lemon juice
1 5.5 oz. (156 ml) can tomato paste
1/2 cup stout (e.g., Guinness)
3/4 cup pale ale or bitter (e.g., Red Seal Ale, Fullers London Pride)
1 T bourbon
1 T molasses
Mix together thoroughly. Enjoy!
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 their amazing writers. It was written by Stephen Beaumont. 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.
||Absolut - Summer Cocktail Series|
This year the most creative summer cocktails are ripe for the picking, just like your favorite summer fruit. You can make a delicious statement by choosing juicy signature cocktails that incorporate coveted, seasonal ingredients. Not only will the fresh fruits enhance the taste of your drink and help support your local farmers markets, but they will even provide added vitamins and minerals to your recommended daily intake. Studies prove that ethanol, the type of alcohol found in vodka, can enhance antioxidants and prolong the freshness and taste of your favorite fruit.
Whether entertaining at home or enjoying a rooftop happy hour with friends get ready to puree, muddle and garnish your way to creating this summers most flavorful and creative cocktails. Take cues from these hot spots, and you're guaranteed to enjoy the fruits of your labor all summer long. Let's start with Miami this month.
Miami mangoes hit the spot at Setai, the Miami Beach condo-hotel hotspot founded by celebrities including Sheryl Crow, Heidi Klum, and Lenny Kravitz.
Muddle mint and mango cubes in a mixing glass. Add vodka and ginger juice, then shake. Pour into highball, and top with pineapple juice and sweetened iced tea.
Florida mangoes mature in June and July. Look for a mango with a smooth skin that has no holes or signs of bruising to ensure a sweet, orange flesh perfect for fruit salads and delicious cocktails.
||Ice Cream Drinks - by Robert Plotkin|
Our latest Rober Plotkin article talks about yummy ice cream drinks. 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.
This business is about exceeding expectations, and indulging our guests' desires. Thoroughly decadent and loaded with pleasure, ice cream libations are guaranteed to do just that. They appeal to the child within all of us, and whether they admit it or not, people are attracted most to the instant-gratification of taste. Potable, alcohol-laced desserts are every bit as gratifying as their plated-counterparts.
* SETTING THE STAGE - Ice cream is a nearly perfect medium for serving liqueurs and spirits. Its sweet, creamy consistency accepts a wide variety of flavors, making it extremely easy to be creative. Likewise, nowhere is it written that you have to use vanilla ice cream in these drinks. There are at least 31 flavors from which to choose, so experiment. Consider pairing chocolate ice cream with Kahlúa, or strawberry ice cream with Amaretto di Saronno. Then again, who said you're limited to using ice cream. Imagine combining Midori with lime sherbet, or tequila and Grand Marnier with lemon sorbet.
* UNLIMITED POTENTIAL - These drinks are typically flavored with different types of modifiers, one being fresh fruit, such as bananas, strawberries, raspberries, melon, and peaches. Other examples include chocolate, caramel, or butterscotch syrup, peanut butter, fruit juice, iced coffee or espresso, and crushed cookies or candy bars. Modifiers come in many different forms, so don't fence yourself in.
* CREATIVE SPECIALTIES - Consider offering your clientele the Chocolate Covered Banana, a blend of Bailey's Irish Cream, crème de banana, chocolate syrup, cream, and a ripe banana. Chocoholics will also swoon over Death By Chocolate. It's made with Godiva chocolate liqueur, Bailey's, vodka, and chocolate ice cream. Another adventurous libation is the Bananas Barbados a savory Caribbean specialty made with Mount Gay Eclipse and Myers's Jamaican rums, crème de banana, and vanilla ice cream.
Need more inspiration? Try the absolutely sumptuous Waist Coat Pocket. It's made with Kahlúa, Amaretto di Saronno, Godiva chocolate Liqueur, and ice cream. Another liquid dessert falling in the ambrosia category is the Raspberry Rum Cream, which is made with Chambord, crème de cacao, light rum, raspberry yogurt, and raspberry ice cream.
On the extreme end of the creativity curve is the Mel's Chocolate/PB/Nana Shake, a fabulously delicious creation made with Kahlúa, Myers's Jamaican Rum, chocolate syrup, peanut butter, milk, vanilla ice cream, and a fresh banana. It's so big and satisfying that it could be served as an entree. Hanging out on the same end of the curve is Raspberry Banana Split, a swirled specialty consisting of three separate layers. The first is made with Kahlúa and ice cream, the second is crème de banana and ice cream, and the top layer is Chambord and ice cream. It looks as dreamy as it tastes.
Rest assured, most people want to indulge themselves. Tempting them with these irresistible, dessert-like libations is a "can't miss" proposition.
This may be the best resource guide ever written for controlling, managing and operating a beverage operation profitably.
Covering virtually every aspect of a beverage operation, Robert Plotkin has left no stone unturned. From analyzing bartender and server productivity to explaining how to use pour cost formulas to increase profits, it is a guide that anyone can use to increase their profits, reduce their costs and understand how to do it in a step-by-step format.
||Plymouth - Silver Bronx|
Invented during the days of Prohibition when cocktails were named after the districts they were served in!
Fill mixing glass with ice. Add the Plymouth Gin, vermouths, orange juice and whisked egg white (optional). Shake well and strain into a martini glass.
||X-Rated® - Pink Lemonade|
X-RATED Pink Lemonade
Served in a highball filled with ice. Garnish with a lemon wedge
This DVD contains over 90 Minutes of quality footage for the home bar enthusiasts. Grab a seat and watch the most popular tropical drinks being mixed to perfection. Includes step-by-step instructions and detailed recipes listed at the segments end.
||Agevero Ignites Passion|
Agavero is the first and only ultra-premium tequila infused with the natural essence of Damiana, a flower renowned for centuries in Mexico as an aphrodisiac. This luscious tequila -- named after the blue agave plant from which Agavero is made -- is designed to awaken inner passion. The fusion of the masculinity of agave and the seductive power of Damiana creates a magical passionate experience unique to Agavero.
Agavero begins with a blend of 100 percent blue agave añejo and reposado tequilas, each aged separately in white oak casks. Then, the essence of natural Damina flower is hand-blended with the tequila blend, creating a smooth, rich and flavorful character.
This secret recipe dates back to 1857, when it was created by Lazaro Gallardo, founder of Los Camichines Distillery in Jalisco, Mexico. It has been passed down through generations and is still hand crafted today according to the meticulous production methods created by Master Gallardo.
How to Drink It
Because Agavero is smoother and more palatable than other tequilas, it can be enjoyed neat, chilled or on the rocks with a twist of lime or orange. Agavero is also an exceptionally versatile spirit that can be enjoyed in a Lover's Margarita, a Mexican coffee or a host of passionate cocktails.
As seen on "The Oprah Winfrey Show", Mexican actress and singer Patricia Manterola brought a bottle of Agavero to the set to share with Oprah.
2005 World Series Champs Chicago White Sox Manager Ozzie Guillen loves sipping on Agavero. Guillen has been known to recommend the drink to his players.
Nick Lachey was seen sampling Agavero while shopping with ex-wife Jessica Simpson in Chicago. He told the shop-owner he loved how smooth the spirit was.
Mix ingredients in a shaker with ice. Shake until cold. Pour into a salt rimmed margarita glass over ice. Garnish with a lime slice.
We recommend doubling the recipe and using two straws!