August 2010 Edition

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Bar None Drinks
Bar None LogoAugust 2010 - Edition
Enjoy the Sun!
Enjoy our Summer Drink Recipes Feature Page. 

Click here for all the recipes...
Beam Whie House Russian Cocktail


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Summer is well underway and with it, the best our weather has to offer is here.  I hope you enjoy this month's issue.

Cheers,
Dan Hutchinson
 

Tales of the Cocktail - recap

Tales of the Cocktail Logo We're back from that annual event, Tales of the Cocktail.  What a great time in New Orleans this year.  It's been hectic since the return so there isn't much posted yet.  However, you can visit the link below and see what's there and come back in about a week for some more.

Read more here...
Dr. Bamboo - High Hat

Timing, as the saying goes, is everything.   Obviously this applies to a number of things, but since we generally talk about booze here, we'll limit it to that for now. In the realm of adult beverages, timing is important. Being aware of the subtle rhythms that govern drink-making is a boon to anyone, particularly if you bartend at home.

Read more here...
Knowledge is Power - Shawn Soole


I have been asked many times, what is the best piece of advice I can give someone in the industry? My answer for this is always changing because I simply never stop learning; you never know everything you can in this ever-changing industry. This is for everybody, including bartenders, servers and managers.

Read more here...

 
Booze and Movies
William T Garver
William T. Garver


Alcohol--the fabric of film history is soggy with the stuff.  Yet, film historians have rarely given booze it's due.  William T. Garver is dedicated to setting the record straight with Booze Movies: The 100 Proof Film Guide , a movie review Website that explores the role liquor has played in motion pictures from the silent era to the present day.
Watermelon, Lime, Basil, and Mint Makes the Gin Stevie "Summer in a Glass"
by Steve Schul, Cocktail Buzz

Gin Stevie


I just love watermelon at its peak during the summer, when one bite into a slice sends pink juice dripping down your chin. When its sweetness reminds you instantly how much you loved it last summer. I definitely wanted to make a cocktail with watermelon, but in a way I had never heard of before. My inspiration came from an old Imbibe Magazine recipe for Watermelon-Sake Popsicles. What overgrown child doesn't love an ice-cold popsicle on a hot summer's day, and if it's watermelon, even better. And with sake? Well hip, hip hoorah.

I think we all get crazy for watermelon in the summertime because of the uniqueness of its sweetness. Sure, its texture is unmatched by any other fruit I can think of, the slightly rough structure that collapses with just a little pressure, shooting forth a big burst of honeysweet goodness. So I decided to make ice cubes inspired by the popsicles, plop some of those into a tall glass, and tickle the cubes with the herbaceous tastes of basil and spearmint, and anoint with a generous portion of Hendrick's gin, graced by lovely cucumber and rose notes. With each sip, the watermelon-sake ice cubes slowly melt, and with each consecutive sip, you are taken on a journey from tart booziness to slushy sweetness. I know that to make these drinks requires a little effort beyond regular mixing skills, but do believe me when I say they will delight all the guests at your cocktail party. Make sure you have plenty of everything so that each person gets at least two drinks, three for the heavy hitters.

Paul and I love to pair our Gin Stevies with another summertime favorite - heirloom tomatoes. We dice them and dollop generous portions on freshly toasted baguette to create the perfect bruschetta. Take a bite, and follow with a generous sip of this tall summer cooler bursting with flavor.

Gin Stevie

(created by Cocktail Buzz)

  • 2 ounces gin (we like Hendrick's for this)
  • 1/2 ounce fresh lime juice
  • 5 spearmint leaves
  • 5 basil leaves
  • 1/2 ounce simple syrup
  • 3-4 watermelon-sake ice cubes (see below for recipe)
  • splash of soda
  • spearmint sprig, as garnish
In a highball glass gently muddle lime juice, simple syrup, and leaves. Add chilled gin, watermelon-sake ice cubes, and soda. Stir. Garnish with sprig. Add a straw.


Watermelon-sake ice cubes

  • 4-lb. seedless watermelon, cut into cubes
  • 1 ounce fresh lime juice
  • Up to 1 cup sugar (depending on sweetness of watermelon)
  • 180 ml bottle sparkling sake
Add first 3 ingredients to a bowl for at least 15 minutes and up to several days. Transfer contents of bowl to a blender and puree until chunks are broken down. Stir in sake. Pour into ice cube trays and freeze until ready to use.

Makes up to 8 dozen cubes. (It may sound like a lot, but trust us, you'll be much happier with lots in your freezer.


Bruschetta
  • 3-4 large heirloom tomatoes
  • baguette or other loaf of bread
  • garlic clove, cut or smashed
  • salt and pepper
  • extra virgin olive oil
  • 1 small red jalapeño, seeded and finely diced
Bruschetta
Bruschetta Image


Slice baguette on an angle into half-inch-thick slices. (If you are using a wider loaf, make sure you cut the slices so that they are about 3-4 in. by 2 in., or thereabouts.) Toast on a grill for a few minutes. You should see grill marks when you flip the slices. Rub with garlic. Flip. If you don't think you toasted the first side enough, rub the second side with garlic as well, and flip again. Make sure to watch you bread carefully so the slices do not burn. Remove from heat and place on a serving tray.

Meanwhile, quickly chop ripe tomatoes into quarter-inch cubes (or half-inch, depending on how you like the texture). Dollop tomato cubes generously on each slice of toasted bread. Salt and pepper, to taste. Sprinkle with jalapeños. Drizzle with olive oil.

Makes about 3 dozen.



To read more about the Gin Stevie and other fine cocktails, visit www.CocktailBuzz.com

photo © Steve Schul, Cocktail Buzz
 
 
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