July 2010 Edition

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Bar None Drinks
Bar None LogoJuly 2010 - Edition
Happy 4th of July!

Enjoy our Summer Drink Recipes Feature Page. 

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

Welcome to summer!  It's finally arrived and are we ever ready for it.  I hope you enjoy this month's issue.

Cheers,
Dan Hutchinson
 

WOW...it's clearly Canadian

White Owl Whisky Bottle Image Canada is renowned for producing the highest quality rye whisky in the world. The grainy aroma and taste and amber colour are hallmarks at the best tasting and beverage rooms.  White Owl Whisky , like the snowy owl on the bottle, flies in the face of tradition. It's as clear as vodka.

Read more here...
Dr. Bamboo - Dry Mahoney

It's not just liquor companies that send me free stuff. I also receive the occasional book (so I have something to read while I'm drinking, presumably). The latest such offering to grace my mailbox is Old Man Drinks, a pocket-sized tome that's a collection of both classic drink recipes and nuggets of wisdom from actual old men.

Read more here...
Bartender School vs. Barbacking - Shawn Soole


We all need to start off somewhere, but when it comes down to how you should prepare yourself for your first bar job there are a few ways you can go about it. The two mains way are by getting a bar backing job in a place that you would eventually like to tend at or going to a bartending school. Both will give you the grounding in the industry, one practical the other theoretical. Neither will prepare you for that first night behind the mahogany.

Read more here...

 
Angus Winchester ImageAngus Winchester - Bartender

When you have a cocktail named after you, you know that you've made an impact on the scene. And when you have multiple cocktails with your name at some of the world's top bars by some of the world's top bartenders? Then you'd be Angus Winchester.

Read more here...
The Adam Cocktail
is a light and refreshing alternative to the Bloody Mary

Perfect as a brunch alternative to a Bloody Mary, the Adam will tempt you with its fresh tomato taste and off-the-vine aroma. Why? We make it with tomato water instead of thick tomato juice. Read the recipe to find out how. It may take a little time, but it's well worth the effort. One of these and you will never look at brunch the same way again.



Adam

(created by Steve Schul, Cocktail Buzz)

  • 3 oz. tomato water*
  • 1 oz. Junior Johnson's Midnight Moon Carolina Moonshine
  • 1/4 oz. lemon juice
  • 1 dash Worcestershire sauce
  • 2 drops Tabasco
  • 1 drop liquid smoke
  • 2 dashes celery salt
  • ice
  • basil leaf, as garnish
In a mixing glass halfway filled with ice, add all the ingredients. Stir gently until ingredients are cold. Strain into wine glass halfway filled with fresh ice. Add basil leaf garnish.
 
* Tomato Water:
  • 9 medium vine-ripened or summer-fresh tomatoes
  • 12 basil leaves
  • Pinch salt
  • 1 beet slice (optional, for color)
In a blender or food processor, purée tomatoes, basil, and salt. Line a glass or ceramic bowl with 2 layers of cheesecloth. Pour purée into bowl. Gather ends of cheesecloth and tie tightly with enough string to create a pouch. Hang above bowl and allow to drip. Add beet slice to bowl. Allow purée to drip into bowl for 8-12 hours. (At some point, you may have to squeeze to release juices if not producing enough liquid.) Remove beet slice. Makes enough tomato water for about 6 drinks.

Note:

Patience is your best friend when it comes to making tomato water. But if you notice that the tomato water stops dripping from the pouch hanging over the bowl, it's time to get your hands a little dirty. Wash them first, and then gently squeeze the pouch. This will redistribute the mash and allow the water that's remaining to drip through.

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

photo © Steve Schul, Cocktail Buzz
 
 
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