|Bar None Drink Recipes Newsletter|
Is it September already? Back to school for some, and panic for the rest of us. It's been a fantastic summer and we're excited to be heading into fall. Lots of big things coming here at Bar None (including us bringing a little puppy home - we'll introduce you to Sake later...) so keep your eyes open and your glassware ready!
I hope you enjoy this month's edition. If you have an extra moment in your day, check out my Tales of the Cocktail 2009 photos, here...
Please be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab if you need one.
Here is a brand new feature we are rolling out: Interview with a Bartender.
Learn from industry greats, up and comers and some really wonderful people...
Alright, it's been a long time since I've really had a chance, or a call, to rant. And when I rant, the walls of the internet shake. There is a bastion of corporate culture that has been slowly eroded, much to the dismay of those of us who still pull on the corporate noose and trudge to work on a regular basis.
What is the Raven on about? Read more in his post...
Cheryl Charming makes some great jewelry, with a bartender's flair. Dress yourself up today!
Zamboanga Monkey Tail
Shake with crushed ice, strain into Collins glass (or tiki mug) 2/3 full of shaved ice and garnish with lime shell and mint.from" Esquire Drinks" by David Wondrich
Esquire Drinks is a book I recommend anyone pick up if they can. Even though it was originally published as recently as 2002, it's been out of print for some time. Copies can be found from online used book sellers, and it's well worth seeking out. I came by my copy via a flea market, and it's not the first time I've found a nice bar guide amongst the offerings at thrift stores, used-book emporiums and garage sales.
What does this have to do with the Zamboanga Monkey Tail? Aside from having an eye-catching name, it's got an interesting roster of ingredients. Most interesting of all however, is the short story that accompanies its listing in ED:
"Finding ourselves one day in Oxnard, California with a few minutes to kill, we wandered into the Salvation Army store. There among the yellowing self-help books and coverless romance novels we spied a battered copy of Trader Vic's 1946 Book of Food and Drink. This fell out, written in a clear hand on the bottle-stained half of an airmail envelope."
I so desperately want this to be a true story. I love the idea that this recipe was unearthed by a chance grab in a Salvation Army store. It just seems so appropriate.
I also like the symmetry of the recipe being initially found while browsing used books, and then my finding it reproduced in a book that I also acquired second-hand. It makes me think that cocktailing and urban archaeology are inextricably linked.
In any case, I gave this one a shot. Below the recipe, Mr. Wondrich notes, "It's not half bad."...which usually signals to me that it could be better. After knocking one back, I realized there was a whole monkey/Darwin thing at play here, and that it had become my duty to usher this perfectly serviceable (though unremarkable) drink into the next stage of its development:Zamboanga Monkey Tail (evolution)
Shake everything with ice and strain into double old-fashioned glass (or tiki mug) filled with crushed ice. Garnish with Maraschino cherries and pineapple leaves on a bamboo skewer. Hang a small plastic monkey on rim of glass.~ A Dr. Bamboo original creation
I think this variation is a significantly better drink, with a bit more depth and roundness of flavors. As always, I encourage you to experiment extensively on your own. Try different rums, adjust your sweets & sours, tinker with proportions and so forth. Adapt and change as necessary.
Think of it as drink evolution.
Bottoms up!~ Dr. Bamboo
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 B achelor Pad Magazine.
Laphroaig Single Islay Malt Scotch, the world's No. 1 selling Islay whisky, will add to its portfolio with the launch of Laphroaig 18 Year Old. The new expression is made in limited quantities each year and will replace Laphroaig 15 Year Old this fall.
The 18-year aging process results in a Scotch bright gold in color enhanced by soft, sweet and spicy Islay peat smoke that greets you when you first open the bottle. A faint hint of the sea can be detected, a testimony to its time maturing on the remote island of Islay. The full-bodied 18-year-old tastes of a tang of smoke that fades into smooth floral scents, which blends seamlessly into an oaky nuttiness and leaves a lasting sweetness with finish of luxurious oily smoothness.
"We are excited to share Laphroaig 18 Year Old with Scotch connoisseurs and collectors who enjoy the rich peaty taste of Laphroaig," said Kim Washington, director of luxury brands at Beam Global. "Having been aged for an extra three years and bottled at a higher strength enables us to avoid the chill filtering process. The result is a truly fantastic single malt whisky."
A limited number of bottles of the multi-award winning Laphroaig 15 Year Old remain in the U.S. and will be replaced throughout the fall by Laphroaig 18 year old. The 96-proof Scotch whisky is available in a 750ml bottle at a suggested retail price of $79.99 to $99.99, which will vary by market. For more information on Laphroaig, visit www.laphroaig.com.
Combine all ingredients in a shaker and stir 30 times over ice. Strain into a wine glass and garnish with a flamed orange peel.
In a mixing glass Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with brandied cherries.
Shake for 30 seconds in an ice-filled shaker. Strain into chilled coupe or cocktail glass.
Jagermeister, the brand known for pioneering the original bar party, with its signature Jagerettes, ground-breaking Tap Machine and category-changing Ice Cold Shots, is proud to introduce the newest innovation - the revolutionary new Jagermeister 6-Bottle Shot Cooler.
Not only is this the first cooler/tap combination in the industry, but it also sets a milestone as the very first 6-bottle value-added-pack for spirits. The Jagermeister 6-Bottle Shot Cooler utilizes the state-of-the-art Jägermeister Tap Machine technology and is the perfect addition to outdoor events, whether it be a backyard BBQ, beach party, camping trip or tailgate.
The 6-Bottle shot cooler comes with six 750ml bottles and 50 shot cups - Just add ice and the party begins! Available September 1st! Check with your local retailer for more info.
Rub the juicy side of a lemon on the outer edge of a tall glass then roll the glass lip in coarse salt. Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Strain into prepared glass, and present with a cucumber spear and an olive.
Combine all ingredients in a pitcher with a tight-fitting lid. Close the pitcher and shake vigorously. Prepare up to four days in advance.
Hot Grant's Whisky Green Cocktail
Place tea bag in a 2 cup (500 mL) measuring cup, cover with boiling water and allow to stand for 2-5 minutes. Remove tea bag. Add honey and Grant's Scotch Whisky. Mix well and serve in small mugs or glasses with a cinnamon stick garnish.
Hello again friends, and thank you again for venturing this far down into the depths of our monthly ensemble. My contribution this month is simple in taste, but rather intricate in preparation. Please indulge me and see if you are as surprised by this concoction as I was. I think it is important to note that I haven't imbibed as much in the past month as I normally would; I just haven't had the time. Upon hearing the name of this drink, however, my curiosity got the better of me, and, as it usually happens, I partook. With a name like "The Jellyfish Shot" how could I not? I wondered to myself "What could possibly be in this drink? Is it reminiscent of the beach? Is it jelly-like in consistency?" I had no idea. Of course, once I saw the ingredient list, the dessert-like nature of this drink was expected, but the appearance was what I didn't expect, and it is the namesake of Jellyfish.
The Jellyfish Shot
In one large shooter glass, place the crème de cocoa. With a teaspoon turned upside-down in the glass, layer the Amaretto on top. Using the same technique, layer the Bailey's on top of that. Finally, add the few drops of grenadine through the center, and the jellyfish will appear. (Full disclosure: it took me three attempts before I was able to get the layering correct.)
The visually appeal of this drink is second to none; like the name implies, a grenadine jellyfish swims through your shot.
But how does it taste? Exactly as you'd expect. The mix of the chocolate, almond, and cream flavors is reminiscent of chocolate cake. One friend likened it to chocolate cherry cake. Perfect for a romantic night, or a quick shot with dessert. Be warned, though: while it does not have quite the consistency of a jellyfish (thankfully), it is a little thick.
Have fun impressing your friends with this "fancy" layered cocktail. The Jellyfish is great on the tongue and dazzling to the eyes. Until next time friends, keep a drink in your hand, and look to the stars.
Pour all the ingredients in a shaker, add ice, shake and pour into a rocks glass. Garnish with a lime wheel.
Check out www.901.com on September 1 at 9:01 PM EST- 901 Silver is doing something very cool!
Adam and Eve Martini
The Forbidden Fruit...The Wild Flower
Stuff Wild Hibiscus Flower with a cherry and skewer from side to side with a chopstick. Shake all ingredients together with ice. Strain into a chilled martini glass and lay chopstick garnish across the glass. Insert sprig of mint into Wild Hibiscus Flower and cherry garnish
This recipe, created by Las Vegas bartender Max Solano, won 1st place in the Top Tea Cocktail Competition at the 2009 World Tea Expo.
Combine all of the ingredients in a shaker and add a generous scoop of ice. Shake vigorously for approximately 10-15 seconds. Strain, pour into a chilled glass and garnish with a cucumber wheel and a mint sprig.
Vanilla / Clove Syrup Place 1 cup of sugar and 1 cup of water in a saucepan over medium heat until sugar is fully dissolved. Bring the boil down to a low heat and add 1 tablespoon of whole dried cloves. Allow them to sit in the water for 10-15 minutes, then lightly macerate them. Take 4-5 Madagascar vanilla beans and split them open. Scrape out the contents and place them in the saucepan. Lightly stir for five minutes, then add the zest of one orange. Remove from heat and let cool to room temperature before transferring to a container. Allow the syrup to sit in the refrigerator for at least one day, then before using, strain out any remaining sediment.
BOMBAY SAPPHIRE and GQ Magazine are proud to announce Christian Sanders as America's next bartending hero and a new face to watch in the cut-throat US mixology scene. By flaunting his innovative and exciting "Green Sour Hour," Sanders has secured the chance to be featured alongside his signature cocktail in GQ's December 2009 - Men of The Year issue. Sanders came together with 39 other bartenders from around the country at the Palms in Las Vegas, where all were judged on originality, presentation, flavor and taste of their signature gin cocktails by Bacardi's Giles Woodyer, BOMBAY SAPPHIRE's Global Mixologist, Merlin Griffiths, Style Correspondent Brett Fahlgren, for GQ magazine, and world-renowned mixologist, Tony Abou-Ganim.
For the third summer in a row, bartenders from all 50 states have participated in the quest to find the most inspired cocktail, all using BOMBAY SAPPHIRE gin. A team of BOMBAY SAPPHIRE Master Mixologists embarked on a gin odyssey across America back in April, to discover new gin drinks from a new generation of skilled bartenders. BOMBAY SAPPHIRE Master Mixologist, James Moreland shares, "This year we saw enormous talent and creative cocktailing from participants coast to coast. The cocktails this year were more balanced, sophisticated, and elegant than ever before. The big take-home trend: large amounts of veggies and herbs getting juiced, muddled, and infused." The Green Sour Hour in particular uses celery juice, dill paste, and Himalayan black salt which perfectly complement the signature 10 botanicals found in BOMBAY SAPPHIRE'S recipe.
Bar None scoops the recipe with photo for your pleasure. Thanks to the great gal that got this to me, you know who you are!
The Green Sour Hour
Salt half the rim with a cracked black pepper and Himalayan sea salt. Discard all ingredients into a Boston Shaker. Add ice to the top and shake vigorously for 5-10 seconds. Double Fine strain and garnish with a fine strain of Dill Sprig
Absolut Vodka officially launched its new, limited-edition, city-inspired flavor, Absolut BOSTON. The third in the series of limited-edition flavors, the new vodka is made with black tea and elderflower and serves as homage to one of the city's most iconic monuments and contagious hometown pride.
To celebrate the spirit of the city, Absolut created an Absolut BOSTON Wall of Pride where Twenty-six of Boston's most celebrated personalities, including Joe Perry, Jim Rice, Carlton Fisk, the Drop Kick Murphy's and Amy Poehler memorialized their hometown moments. For 10 days, people can visit the Wall if they are local in Boston, or visit facebook.com/ABSOLUTBOSTON, and bid for the chance to take home the signed tile of their favorite Boston celebrity.
The auction is live now and closes on Sept. 4. All proceeds will benefit the Charles River Conservancy .
Somewhere in the world, a woman dies from breast cancer every 68 seconds. How can we make a difference? Leaders in the spirits and beverage industry have come together for the Ultimate Cocktail for a Cure 2009. By submitting your entry you will join them and countless others in supporting Susan G. Komen for the Cure
Together we are much stronger than as one -- a new voice, filled with passion for the cause.
If you are an amateur or professional we would love to have you compete! Please go to the site ultimatecocktailforacure.com and click on The Competition tab and you will find the rules and the electronic entry form.
We believe that the spirit industry has the biggest hearts and we are out to prove it!
Iconic Italian winemaker, Martini & Rossi is celebrating the launch of their Sparkling Rosé by hosting a Rose Spa Sweepstakes. The grand prize winner will receive a 3 day, 2 night trip for themselves and three guests to a leading hotel and spa in New York City. With an estimated retail value of $8,000 and no purchase necessary, you have nothing to lose and the opportunity for a relaxing vacation to gain!
Everyone loves a quick summer getaway but the economy has pushed many vacations to the backburner. The Martini & Rossi Rose Spa Sweepstakes will give you the chance to experience the ultimate in relaxation at no cost! Entering is easy; all you need to do is go online to www.MartiniRose.com and complete the online entry form.
Martini & Rossi's new Sparkling Rose was just launched this spring and is the perfect summer sip. Great for toasting with before a girls night out or for sharing during a Sunday brunch with the ladies. It's fun, flirty and totally affordable.
This summer, Malibu is offering 10 budding environmentalists the chance to become beach interns and trade in their computer screen for sunscreen, as they scuba dive, snorkel, and work on their tan lines - all for a good cause.
A survey conducted by the Travel Industry Association of America indicated that more than 55 million Americans have participated in a volunteer vacation, and about 100 million more are considering taking one. Malibu is partnering with Reef Check, a non-profit dedicated to monitoring, protecting and rehabilitating coral reefs, to offer 10 budding environmentalists a chance to get a PhD in SPF by monitoring coral reef health in Thailand, the Maldives or the Philippines.
Passionate individuals of legal drinking age may apply by visiting Malibu-Rum.com/ReefCheck. Beach interns will be sent on an all-expenses paid, 10-day internship, where they will learn about the local coral reef eco-system, monitor the reefs, snorkel, scuba dive and gain their certification all while getting their island on in a beautiful location. It's the internship that guarantees bragging rights, beach time and that feel-good satisfaction of knowing that you're helping to conserve reefs around the world.
To kick off the internship, Malibu is releasing a limited-edition bottle, available nationwide July 1, to celebrate the palm tree hugging movement.