February 2010 Edition

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Bar None LogoFebruary 2010 Edition

 

 

Beam Whie House Russian Cocktail
February means Valentine's and we have some great recipes to help you celebrate.  Enjoy some entertaining reading this month as well.

Cheers,
Dan Hutchinson
 

The Sweetheart story of Schramm Vodka

Beam Whie House Russian Cocktail Pamela Irving visits the Olympic province and discovers a unique vodka.  If you close your eyes and take a sip of Schramm Vodka you may taste a hint of smokiness with the lingering tang reminiscent of a Scottish malt whisky. If this is vodka, just what gives it that malt flavour?

Read more here...
Dr. Bamboo - Brandy Smash
Beam Whie House Russian Cocktail
Everyone's talking about ice these days. Granted, a lot of people are discussing it right now because they're chipping it off their cars or scraping it off the sidewalks, but I'm talking about the ice we use in our drinks- Those glorious hunks of really cold water that keep our cocktails the right temperature and add that necessary li'l bit of water to balance everything out.

Read more here...
The Raven's Blog
Beam Whie House Russian CocktailInterview with a Bartender
Sara catches up with Daniel de Oliveira, a bartender from Chicago who works at Mercadito, Crimson Lounge and his own consulting company, High Proof Chicago.
 
Power Hour DVD
Beam Whie House Russian Cocktail

60 shots. How does that sound? I will take it one step further. How about 60 shots, in 1 hour? Sounds ridiculous doesn't it? What if I said, 100 shots, in 100 minutes? Or 200 shots, in 200 minutes?

Read more here...
SrirachachaBeam Whie House Russian Cocktail

Baby, it's cold outside! Heat things up with the Srirachacha. A drop of Sriracha chili sauce is all you need to transform the coldest of days.  It's a crisp martini with a warm glow.  A dash or two of celery bitters plus pickled green tomato round things out to make this drink a perfect prelude to a winter evening.

Srirachacha  \sər-rä-chä-CHÄ\

1 1/2 oz. Death's Door gin
1/2 oz. Dolin dry vermouth 
1-2 dashes Bitter Truth celery bitters
1 drop Sriracha chili sauce
1 piece of pickled green tomato, such as Rick's Picks

Add all ingredients except tomato to a shaker. Shake with ice and strain into a chilled cocktail glass. Garnish with a pickled green tomato. 

The Srirachacha perfectly pairs with an appetizer of Seared Singapore Chicken Cutlets.

Seared Singapore Chicken Cutlets
1 package of thin chicken cutlets (about 5), cut into bite-sized pieces
1/2 cup flour
1/8 cup Singapore Seasoning from Penzey's, or another spice mix that contains curry flavors
2 Tbsp. unsalted butter
Sriracha chili sauce
bite-sized candied citrus peel, as garnish (citron works beautifully with the Sriracha)

Melt butter in a pan over medium heat. Meanwhile, mix flour and Singapore Seasoning in a bowl. Dredge chicken pieces in flour mixture, and add to pan when butter starts to sizzle. Cook on each side for about 3 minutes. Sprinkle more seasoning on each side. Remove from heat. Drizzle with Sriracha. Scatter with candied peels. Serve immediately with Srirachacha cocktail.

Created by Cocktail Buzz

All the best to you, your family and friends.
 
Dan Hutchinson and the Bar None Drink Recipes Team
 
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