|Bar None Drink Recipes Newsletter|
Dear Great Bartender,
Making our way to Halloween, this month's issue closes out the summer.
The Raven is looking for more entries in our Tales of the Cocktail swag contest where you can win a collection of stuff we picked up.
We've also implemented a RSS feed to update you on all the latest entries to the database. You can find the page h ere...
Please be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab if you need one.
Alright folks, I've got a few things for ya, but I'll have to make it quick... I've got an Accounting mid-term that I've got to study for (and it's hard to get an MBA if you don't pass the first test!)
First up on the block today is a recipe I picked up over an enchanting evening of Mongolian Barbeque. This one is perfect for Halloween parties, which is why I'm giving it to you here. I haven't actually tried it, but I plan to soon.
Start with apples (big surprise). As I haven't tried it, I can't say which variety is best - use your judgment, or try whatever you can get your hands on. Core and wash the apples (to get to whatever wax may still be on them). Don't slice the apples! Set them aside.
Next you need a large jar, preferably glass, with a wide mouth (hint: the apples need to fit through the hole.) Put the apples in the jar. Now comes the good part...fill the jar with your favorite rum. My instinct tells me that a spiced rum would make the best overall product, but I'm not a pedigreed rum drinker. Close the jar and let this sit for two to three weeks, so that the apples are sufficiently saturated.
When you're ready to serve, pull the apples out and slice them. There are any number of dips you can use, but the story I heard involved a fondue pot full of caramel. The point is not to heat the apples too much - you don't wanna bake off all the booze, right?
I imagine there are any number of variations that could make this party favor incredibly tasty, from different types of spirits, to additional spices in the infusion or final uses for the apples. It would certainly spice up a salad in a way I've never seen before. And, as another unsung benefit, you've got a good quantity of apple infused rum that you could no doubt use in your adventures in mixology.
The second drink I've got for you is one that I've literally known for less than 24 hours. The drink is without a name, as far as I know, but I didn't come up with it: I'm not going to take on that responsibility.
I'm unsure of the proportions, but that's because I was well in the bag before my buddy mixed it up. I made sure he left all the ingredients out so when I woke up I could copy them down. Here goes:
That's all I've got this month. Don't forget about my music playlist contest to win my swag from Tales of the Cocktail! Really, I've got to get this stuff out of my apartment!
Wish me a happy birthday if you happen to be drinking on the 6th! 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.
The Raven now has his own e-mail address at the BarNoneDrinks. Please send all questions, comments, and suggestions related "The Raven's Caw" to firstname.lastname@example.org. Also accepted at this address are job offers, death threats, marriage proposals, offers to enlarge certain parts of my anatomy, awards nominations, petitions for absolution and anything else The Raven might need to know about.
Debuting on lxtv.com/ontherocks beginning November 8, 2008, the reality series will encompass 12 episodes with each segment highlighting a different mixology-specific challenge. Hosted by sexy nightlife impresario Pedro Andrade, contestants will have to demonstrate their talent, knowledge, speed, accuracy and agility in the face of a teeming crowd of thirsty bar patrons who demand cocktail supremacy and service with style. Keeping their cool and knowing they are hot will help them score tips and customers' phone numbers, all part of the competition. Each week, the judges will select a winner, who will reign supreme for another week, and a loser, who will be disqualified and asked to leave the show. Contestants are pitted against one another to serve up delicious libations with a twist as the judges determine who is the best!
Mexican Hot Chocolate Martini
Shaken well. Chocolate syrup swirling up to the lip of the glass. Chocolate syrup rimming the glass. Cinnamon the rim in a shaker tin. Garnish with a cinnamon stick. A pinch or two of chili powder (depending on the guest). - Jeret Richard Pena, San Antonio
Guys, let me tell you something: I really do not like lying to people, nor do I like being lied to. However, I always make an exception for cocktail stories. That's why, whenever I make up a new cocktail and test it on friends, I often have a complete fib of a background tale to go with it. There are a two good reasons for this:
The prime example I have of this is the Tequila Beaner, a drink I created two summers ago. I was at a Fourth of July party, standing in the kitchen of my friend's house with two girls. One girl had brought a bottle of tequila, and the other girl was opening a can of baked beans. Obviously, these two tastes needed to be combined -- and everyone at the party needed to taste the results. So I started mixing the following recipe:
Pour tequila and lime juice into a rocks glass, stir. Drizzle the baked bean juice in so it settles on the bottom. Add one bean.
With the drinks made, we started chatting about how would we describe this delightful little concoction so people didn't turn away in revulsion. One of the girls I was with piped up "I'm from Florida!" a state that a) nobody else at the party was from and b) features citizens who live around alligators, and thus would be willing to do other stupid things like consume baked bean syrup with alcohol. So we started handing out glasses to our fellow partygoers, telling them that the drink was an authentic Floridian Fourth of July tradition. People held the glasses up to the light and squinted at them, seeing the murky bean juice jiggle at the bottom of the drink. But every person also opened wide and knocked their sucker back.
The reactions varied from "bleh!" to vague choking noises when the beans got lodged in people's throats. "Sigh," I thought. "Another drink experiment failed." But here's what really surprised me: when I sipped mine, I loved it. The bean syrup provided a smoky compliment to the tequila. Hell, while I'm writing this piece, I'm thinking about making the drink again.
But I don't know if it's the right season for it. Presumably there's another authentic Floridian drink for the fall. Well, there will be as soon as I make it up.
Meg Favreau is a writer and comedian living in Philadelphia, PA. Read her blog at www.ihearyoulikestories.com.
In a mixing glass, muddle lime wedges, simple syrup, and bitters. Add ice and 10 Cane. Shake vigorously and pour (do not strain) into a highball glass. Fill up with 2 ounces of cola and stir. Top off with a float of Disaronno. Garnish with a mint sprig.
Created by: Francesco Lafranconi, Master Mixologist
Averna ran a cocktail competition from January 1st through March 31st. All entries were divided into three geographical regions: Northeast, Southeast/Midwest and West. A judging panel of leading spirits experts selected 10 semifinalists from each region to move on to the regional semifinals scheduled in San Francisco, New York and Miami respectively. A total of five semifinalists were selected from the three regional competitions (two each from the San Francisco and New York competitions, one from the Miami competition)
This was created by Damon Dyer, Death & Company New York
Tuesdays with Mole
Shake,shake,shake, strain into coupe, float 5 drops Xocolatl Mole Bitters.
I like simple drinks. Even though I spend many nights laboring on recipes that often contain a multitude of ingredients (fans of tiki-style drinks will know what I'm talking about), I'm always intrigued by those recipes that elegantly match 2 or 3 components in flawless harmony. There's a Zen-like aspect of restraint to drinks like this, and much of their beauty lies in what isn't there, rather than what is.
The Stone Fence is one such drink. It follows the time- honored formula of spirit + mixer over ice. No frills, nothing unnecessary.
-- Stone Fence --
Fill a rocks glass with ice cubes and add Bourbon. Fill with apple cider.
~ Adapted from "Imbibe!" By David Wondrich
But just because the drink is simple doesn't mean you don't have choices. This time of year, cider is everywhere, so you can go sweet, tart, or anything in between. Hard cider is also an option if you want to ward off the Autumn chill with an industrial-strength version. If you need incentive to check out your local farmer's markets and roadside stands, a cider safari should do the trick.
You've obviously got options with Bourbon as well. American whiskey is enjoying immense popularity, and there is a great variety of Bourbons on the shelves right now. My advice would be to simply try a few different ones and see what you prefer (My favorite brand is Bulleit, and it works wonderfully in this drink). And don't feel like you need to go the super-premium route- This is a great recipe in which to use your "everyday" Bourbon. Cider really asserts itself , so save your 20-year-old reserve for another time you can enjoy it on it's own.
Also, a quick word about ice: Use fresh, large cubes if possible. This drink is much better served by 2 or 3 big hunks rather than a handful of small stuff. This is a flavorful drink, so keep the dilution to a minimum and remember that sometimes size does matter.
Speaking of size, the recipe indicates the drink be served in a "large bar-glass", somewhere in the range of 12 to 14 ounces. Personally, I prefer a rocks glass. Using the smaller glass reduces the amount of cider involved, but I think it ends up being a more balanced drink with the Bourbon playing a bigger role in the flavor profile.
Of course, if whiskey isn't your thing you can always delve further into the drink's history. According to Wondrich, the Stone Fences being consumed in the late 1700's (as opposed to the mid-19th century version we're talking about here), were made with lusty, high-proof rum. Paired with hard cider, it's a robust tipple to be sure. If you feel like tinkering further, give some rye a shot. (In the interest of full disclosure, I feel I must confess to being a big fan of rye). Like Bourbon, rye is a natural match for apple cider, and it's trademark spiciness plays off the apple flavor tremendously.
Who is Dr. Bamboo? Some say he is a renegade scientist who renounced his original field of study to dedicate himself to the advancement of cocktail culture. Others claim he is a powerful shaman who practices the forbidden arts of a long-forgotten civilization. Still others maintain he is actually a traveler from a faraway world, sent to our planet as an ambassador of intergalactic fine living. Whatever the truth may be, one thing is certain: He makes a mean Martini. When he's not foraging for obscure drink ingredients and vintage barware, Dr. Bamboo works as a freelance illustrator and is the drinks columnist for Bachelor Pad Magazine.
According to a recent survey of Washington DC bartenders, Democrats tip better and give better toasts while Republicans are more likely to order their drinks straight up, but we're sure both parties will be celebrating this summer in Denver and Minneapolis. Now is the time for the nominees to debate the issues and raise a glass to democracy, and their bartenders.
Continuing from September, these are the final 4 recipes in the series.
White House Russian Who will be moving in January 20th?
Bartender: John Martello, Gaslight, Hoboken, NJ
Shake the vodka, Starbucks Coffee Liqueur and espresso. Pour over a tall glass with ice and top with the Starbucks Cream Liqueur. Serve.
The Global Warmer The environment is issue #1 for some people. How do the candidates match up on the issues that matter most to you?
Bartender: Michael Becker, Portland Steak and Chophouse, Portland, OR
Build over ice, shake and strain into martini glass. Garnish with mint leaf and a lime twist.
The Donkey The party unites to put a donkey back in the White House. Pony up...your vote.
Bartender: Jim Hewes, Round Robin Bar, Willard InterContinental, Washington, D.C.
Add sugar, bourbon and mint into an old-fashioned glass with crushed ice and muddle the fruit. Garnish with berries and mint.
The Delegate Straw polls, caucuses and primaries - it's been a long road to the conventions on the way to the White House.
Bartenders: Marcos Tello and Damian Windsor, For Medicinal Purposes, Los Angeles, CA
In a mixing glass dissolve the agave nectar into lime juice by stirring with a bar spoon. Add the Hornitos Reposado Tequila and shake and strain into a half salt-rimmed cocktail glass. Top with cucumber foam.
*Cucumber foam: 4 oz. each cucumber juice, sugar syrup, egg white and water. Add all to a .5 liter dessert whipper and charge with a cream bulb, shake vigorously and chill.
Muddle the mint, strawberries and basil leaves in the bottom of a mixing glass with the syrup. Add the remaining ingredients except the mint sprig garnish and shake well with ice. Strain into an ice filled rocks glass garnish with mint sprig.
September 20th marked National Rum Punch Day, an appropriate celebration to send off the summer months. When it comes to choosing a rum with which to celebrate, the answer is as clear as Caribbean waters. Gosling's Rums are synonymous with Bermuda and add that island touch to any cocktail.
No drink captured the essence of National Rum Punch Day better than the Bermuda Rum Swizzle. Made with Gosling's Black Seal, Gosling's Gold Rum and a blend of fruit juices, the Rum Swizzle will give you sunny skies long after summer's end.
Bermuda Rum Swizzle
Shake vigorously in an ice-filled shaker. Pour into a double old-fashioned glass filled with ice.
Muddle six or seven grapes. Add ice, lime, syrup and spirits. Shake and strain into an ice-filled highball glass. Top with orange juice, and garnish with fresh grapes.
Pernod Absinthe has partnered with noted mixologists around the country to create specialty cocktails inspired by artists and writers who were influenced by absinthe.