|BarNone Drink Recipes Newsletter|
Hi and welcome to the BarNone Drinks Newsletter. We'll be collecting facts, reviews, articles and other features to send to you once a month. We hope you enjoy it.
There are times in life that veritably cry out for the right drink: after dinner, before dinner, when it's cold, when it's hot, when you're thirsty, when it's day, when it's night. . . when it's dusk. . . and mostly, the other times.
If you want to come off cultivated and to exude that certain je ne sais quoi, then you'll want to be the one who knows just the right drink to match each occasion. There are bars and restaurants galore filled with thirsty, confused customers trying to think of what they feel like drinking. Few people are born with this innate knowledge, but with the right amount of practice and experimenting, you can become the one who says, "Sweetheart, why don't you join me in . . . ?" (Hint: try and make sure that you're actually sitting with someone before you say this.)
It's one thing to be confused about your job or to not know what to do in matters of the heart, but when it comes to satisfying your thirst, dammit, you want to be the one who knows just what you want. How do you get that way? You send your taste buds out on repeated reconnaissance missions until you nail the target. Monogamy is for marriage, not for your palate. Your palate deserves to play the field -- sow some oats.
Choosing which liqueur, cordial or after-dinner drink needn't be intimidating. Sure, there are some stalwart old standbys, but if you want to branch out and adopt a drink as your own, you need to jump off the beaten track a bit.
Frangelico is a good choice for this. It's a hazelnut liqueur that's both distinctive and unusual, yet popular enough to be found in most restaurants and bars. It's not syrupy sweet or overly heavy, but it's sweet enough that you'll enjoy it on your first sip. It instills a warm, comfortable feeling by itself, but is versatile enough to use as a mixer, to drink with (or in) coffee, over ice, or to experiment with on your own. It's also a nifty little kicked-up bonus to add to a lot of desserts.
A cursory examination of the brown bottle in the shape of a Monk reveals some of the uniqueness inside. Legend has it that the liqueur was created by an Italian Monk back in the 17th century in the Piedmont region of northwest Italy, near the Italian Alps. Supposedly, the Monk was an epicure-hermit who experimented greatly with local herbs, nuts and berries and made his own liquors out in the woods. (Centuries later such a person might be called a vagrant, a moonshiner, an outlaw or a bootlegger. . . times and labels change.) But whether you're the religious sort or not, you don't have to take any vows to savor the modern day distillate of poor old Frangelico's religious rites.
Today Frangelico is still produced by the Barbero Wine & Spirits Company, a family-run operation founded in 1891 and located in the same small Italian town of Canale. One change though -- now you can get it at your local bar in more than 85 countries. . . and of course, though still family-run, the company has been bought out by a huge conglomerate.
But even today the recipe is a well-guarded secret blend achieved by infusing toasted hazelnuts in alcohol and water, then distilling the result. Other ingredients are added -- including toasted cocoa, toasted coffee, vanilla berries, rhubarb root and sweet orange flowers -- before further blending and maturing in oak casks. It's a nutty, fruity, mixed-up wacky taste of Northern Italy in a glass.
Because it's Italian, Frangelico bespeaks of la dolce vita and carries with it that cachet for which sleek things from Italy are known. And because it's tasty and gives you another excuse to relax and enjoy life, you'll like it. So next time you're looking for just the right taste to punctuate the evening, look heavenward and think of all the travails that the poor peasant Monk Frangelico had to go through, arch your eyebrow and say, "Join me in a Frangelico?"
This article has been submitted by the great people over at Wine X Magazine. It was written by: Scott Stavrou . Wine-X has agreed to bring you a new article every month from one of their amazing writers. If you like living out on the edge and feel the Gen X isn't well represented in the world, have a really good look at Wine X magazine. They've also given us an offer you can't refuse if you're looking to subscribe: $15 for 6 issues. To experience the full magazine, Subscribe Here.
Wine X is a young adult lifestyle magazine with wine and other beverages grafted on to it. With regular features on music, fashion, videos, books, travel and other relevant young adult culture, it's specifically designed to create a comfortable forum in which young adults can learn more about the tasty juice without the usual intimidation. In no other publication will you find a more concentrated effort to inform, entertain and enlighten a new generation of wine consumers with such a fresh, cutting-edge approach. At Wine X Magazine we believe that wine is not a lifestyle, its part of one.
BarStore offers a wide selection of products to stock your bar. From the latest trends to the tried and true.
Our latest Rober Plotkin article. Inject your signature drinks with pizzazz and style.
Robert is the founder of BarMedia.com
For the past 17 years, Robert Plotkin, has been working to provide beverage operators with the right career tools they need to attain success. He has created the best management systems, tools, software and books available in the hospitality industry. His nationally acclaimed products are in the offices and behind the bars of the most successful hotels, nightclubs, restaurants and hot spots worldwide.
What you really dont want to have happen is for your guests to order your signature drinks only to find that theres nothing special about them. The natural presumption is that if the specialties in the front of the house are lacking, so must the specialties coming out of the kitchen.
A signature drink needs three things to become an enduring classic great taste, good production value and perceived value. Successful specialty drinks invariably have an intriguing captivating flavor, one not easily replicated without being privy to the recipe. If your guests want to taste it again, theyll have to come back.
People buy with their eyes, making production value a critical consideration. A signature drink must look special, like something one couldnt easily concoct at home. Unusually colored drinks attract attention and stir the imagination. Dont discount the importance of aroma the better a drink smells, the better it sells. Even the act of hand shaking a drink enhances its production value. The sights and sounds of a drink being masterfully prepared certainly improve its marketability.
Perceived value in a specialty drink renders down to good quality at a fair price. Sticking with high quality brands and products is an unerring strategy. Likewise, people know when theyre being gouged on price and rarely will they allow themselves to be consistently taken.
Embellishing drinks is a classic way to spark interest. For instance, theres a wide array of fresh fruit, vegetables, candies, pretzels, and cookies that can be used to garnish drinks. And wheres it written that a Bloody Mary can only be garnished with stalk of celery? Among the other more creative options are a scallion, boiled shrimp, a crab claw, a Slim Jim or beef jerky, asparagus, cucumber spears, or a pepperoncini, to name but a few. Garnishing is an art, not a burden.
Glassware is another vehicle for enhancing a cocktails presentation. Companies such as Libbey and Anchor-Hocking have catalogs filled with interesting, cost-effective specialty glassware. In a world where first impressions are often the most significant, ensuring that drinks look their best is a marketing imperative.
Adding pizzazz to a drink may involve changing its presentation. For example, create a Meltdown Raspberry Margarita by serving the Chambord on the side, and letting your customers pour the liqueur themselves. The liqueur will slowly wind its way down through the drink adding the marvelous flavor of raspberries and creating a striking presentation.
Swirls are also a style of presentation loaded with pizzazz. Swirls involve blending two different drinks a pia colada and strawberry daiquiri for instance and combining them in the same glass. The resulting drink is both delicious and visually intriguing.
The question may occur to some, why do I have to build better specialty drinks? Whats wrong with the drinks Im marketing now? Perhaps nothing. However, your clientele has to pass many other restaurants to get to your front door. Are you sure that serving them tired, uninspired specialties is in your best long- term interests?
Selling the Sizzle, Not the Steak
Youre not shy about letting your clientele know what food specials youre offering. You take great pains to develop a food menu that will portray your bill of fare in the best possible light. Then you instruct your servers to be assertive and suggest appetizers and desserts to your clientele. Each is an advisable marketing technique. But what marketing plan have you set in motion for your bar?
Before you answer, remember that the profit margins behind the bar exceed those in the kitchen. All things considered, internally marketing your beverage program makes good financial sense. To that end, you have several tools that you can use to your best advantage.
Without question, your service staff provides the most effective internal marketing, and that sales effort starts with training. Your staff needs to become familiar with suggestive sales techniques for beverages, which in essence are the same as those used to promote the sales of appetizers, wine, and desserts. The point to stress to your staff, however, is that like food they have to become adept at spotting natural opportunities to use suggestive selling, such as when a guest is unsure as to what to order, or a couple is celebrating a special occasion.
You also need to impress upon your staff that their efforts will greatly contribute to the guests overall experience in your establishment, as well as positively impacting the businesss bottom line.
Another invaluable tool at your disposal is the bar menu. In it you can promote your house signature drinks, draft and bottled beers, appetizers and bar food items. Bar menus should be dynamic, exciting and full of color. It should also be easy to read in low lighting.
Bar menus afford guests the opportunity to casually peruse the entire scope of your beverage marketing. The staff can then follow-up and close the sale. Table tents also support your operations marketing efforts. The combination of marketing devices are highly effective, not too mention profitable.
The strategy for increasing beverage profits is straightforward. Create a line of delicious, one-of-a- kind cocktails, drinks that are of such exceptional quality and taste that they serve as your trademark. Then, in every conceivable way, let the world know about them. Like the creator of a better mousetrap, people will beat a path to your door.
What if you found out that there was a large and growing segment of the population that you werent catering to? These are people who want to enjoy the vitality and ambiance of your establishment, and are primed and ready to spend some of their hard earned discretionary income. However, since you havent identified their particular wants and needs, they go and spend their discretionary income at someone elses business.
Well, thats essentially whats happening if you dont actively market alcohol-free beverages. More than a passing fad, they are now part of the dynamics of our industry. Today, people are more predisposed to socializing without alcohol. There are numerous reasons why, including stricter DWI laws, health concerns, caloric content, and, of course, personal preference. This trend has propelled alcohol-free products into a multi-billion dollar industry, and the fastest growing category of beverages in the country.
In addition to increased consumer demand, another reason to market alcohol-free products is that they typically command the same profit margins as their more potent counterparts. Also, marketing alcohol- free beverages incurs no third-party liability and precipitates no service-related problems. From a management standpoint, incentives for selling alcohol- free beverages are rife.
An important aspect to marketing alcohol-free specialty drinks is to do it in the same manner, and with the same production value, as you do other alcoholic products, such as a specialty drink menu. You should present in your menu a balanced, broad selection of alcohol-free products, so that there are products to appeal to the largest segment of the market. Also price them in-line with your bars other products. If priced too low, service personnel will be hesitant to market them; if priced too high, your clientele will react negatively as if they are being gouged.
Table tents are also particularly effective in marketing alcohol-free beverages. A well designed, graphically appealing table tent has an immediate affect on customers as its often the first marketing piece they see. In addition, table tents promoting alcohol-free drinks and beverages reemphasize your marketing commitment to your service staff.
Getting your employees to fully support any beverage program is essential to its success. As the people who will be marketing the alcohol-free beverages, they need to rid themselves of any lingering negative attitudes they may have towards them. Furthermore, they need to look for opportunities to market alcohol- free beverages. For example, upselling a bottled water to someone who orders a club soda, or an alcohol-free cocktail to a person who is reluctant to order another alcoholic drink. Servers need to believe in the quality and basic appeal of alcohol-free beverages to be successful selling them.
So go ahead and serve your guests a thick, rich milkshake, a tall glass of bubble tea, or perhaps a raspberry-flavored lemonade. Maybe theyd rather sip on a caff latte or mug of hot cocoa with a scoop of French vanilla ice cream. Whatever their personal preferences may be, the creative ideas captured in this book will keep your guests enthralled for years to come.
Robert Plotkin is a well established writer. You can enjoy his work in print as well. Below is a book that may help you manage, or learn to manage your bar.
Sippen' Seat just makes sense. Why try and tackle the crowds at the concession when you could check out all the tackles on the field while enjoying your brew?
How strong is your bladder? The Sippen' Seat has a strong flexible bladder that can hold over 3 cups (750 ml) of your favorite hot or cold beverage and can withstand the weight of an adult sitting on it, all game long.
Of course, if you don't drink beer, you can fill your Sippen' Seat with your favorite cocktail. Search Bar None Drink Recipesfor thousands of recipes perfect for the big game.
Spirits reached Poland from Italy and Germany in XIV century. It is beyond any doubt the Poles acquired this ability earlier than any other Slavonic nations. This new technology resulted in a drink called gorzalka , an amalgamation of gorzale wino meaning burnt or scorched wine. Initially, gorzalkas popularity also stemmed from its healing benefits, and it was not until the early 15th century that it become more firmly established as a social drink. The earliest written reference about vodka in Eastern Europe dates from 1405. It is claimed that the word vodka originates from Poland and is a diminution of the Polish word woda which means water. The word is also supposed to indicate an improved version of original. Originally, the word vodka was a generic term that also encompassed various vodka-based remedies, fragrances, and cleansers, the word gorzalka was generally used in regard to the social drink.
The first reference to a modern type of vodka dates back to 1534, when Stefan Falimirz in his work On herbs, and their properties described a sophisticated methods of distillation ensuring the unusual purity of the liquor. It is no doubt the ancestor of vodka as we know it today. The author also described how the distillate was mixed with herbs and other flavourings.
By the first half of the 16th century, vodka was all set to begin its phenomenal rise as a social drink after King Jan Olbracht passed a statue allowing all Poles to produce and sell alcohol. By 1550 a significant amount of vodka was being distilled in Cracow, Gdansk and Poznan. In Poznan alone there were 49 distilleries, and every larger country estate and monastery possessed its own distillery. Vodka was also used as a currency in which craftsmen from Poznan regularly paid for goods supplied from other cities.
By 17th century vodka was firmly established as the national drink which each social class relished. In the 17th and 18th centuries, the larger country estates and monasteries had their own stills, recipes were invented. New recipes were created and production techniques improved, among them triple- distillation. Changes in the base ingredients were the crucial factor. Potatoes replaced in majority rye, and profitability leaped. While vodka produced from potatoes was the most popular, rye-vodka remained a specialty and the main source of Polish vodka. At that time Polish vodka reached the Netherlands, Denmark, England, Russia, Germany, Austria, Hungary, Moldavia, Ukraine and the Black Sea shore. In the late 18th and early 19th centuries, the distilling industry expanded at home stills and small- scale enterprises. The large distilleries specialised in purifying spirits and producing alcohol beverages accordingly to their own recipes. Some of the distilleries operating in Poland today including Wyborowa SA, are the direct heirs to these traditions. In those days the recipe of Vodka Wyborowa was invented that considerably contributed to the development of the distilling art, perfected by the Poles over many centuries.
Vodka Wyborowa history and dates
In 1823 Hartwig Kantorowicz established in Poznan one of the most modern plants in Poland In the same year, a Polish newspaper Izys Poland or Diary of Skills, Inventions, Arts and Handicrafts offered vast reward to the first person who would produce vodka that was sufficiently refined to drink it straight. The jury consisted of a panel of scientists and connoisseurs. Farmers brought their products to be judged by expert panel. When Hartwig Kantorowicz presented his vodka, the president of the judging panel proclaimed it being Exquisite what was supported by the rest of the panel. The Kantorowicz vodka was acknowledged being the best in Poland. The uniqueness of Wyborowa applied to rye as the only ingredient used for production and the new method of rectification.
In 1927 Wyborowa became the first registered vodka brand name in the world and at the same time the first brand of vodka exported outside the country of production. The Poznan distillery kept producing vodka during WWII, in spite of the terribly difficult conditions of the time. After the war, Wyborowa became the flag brand in Polish vodkas both in Poland and abroad. It is awarded more than 22 gold medals and several other trophies in the greatest international fairs. The recipe and production process of Wyborowa was perfected since 1823, but its essence remains the same since the time of Kantorowicz.
While pure vodka is now predominant style, originally it was flavoured with herbs, flowers and fruits. As early distillers were unable to refine spirit so to fully remove unpleasant aromas, they tried to conceal them by adding aromatic ingredients. These practical prerequisites helped to develop vast range of flavoured vodkas in Poland. An inspiration to develop flavours of Wyborowa were the traditional aromas used by our ancestors. Now Vodka Wyborowa is available in wide range of flavours. They include: Rose, Apple, Pear, Almond, Lemon and Orange.
Wyborowa Single Estate
Wyborowa Single Estate concept originates from 18th century tradition of making vodka, when larger country estates and monasteries had their own distilleries and the gentry competed in inventing more and more perfect recipes of vodka. At that time, vodka was a symbol of the achievements of Polish science and art in the field of liquor distillation.
Wyborowa Single Estate is one of the great achievements in making vodka. It is produced in one single distillery Turew, which ensures its finest quality. The entire production process is supervised by Master Distillers team and takes place on the same estate in Turew.
The Shape of Things to Come in Super Premium Vodka
The sweep of Russian history is in every IKON Vodka bottle. Its' rich affluent taste has lasted from the nineteenth century to the twenty- first. It has toasted the Czar, saluted the commissar and christened democracy.
And now Ikon Spirits introduces Ikon SP a truly unique super premium vodka 5X distilled, 5X filtered, smooth, subtle and elegant. Ikon SP is crafted with the vodka connoisseur in mind using select grains, artesian well water and over 140 years experience in creating iconic True Russian Vodka. Ikon SPs package exemplifies style, culture and 21s century indivuality and chic.
Ikon SP was created to be savored and enjoyed chilled straight up or in your favorite martini. It is an evolutionary extension of Ikon True Russian Vodka, which has been a favorite of critics and consumers alike for its quality, taste and affordability. Critics and the consumers for its outstanding quality and design will also also hold ikon SP in high regard. Ikon SP will be available in stores and restaurants before years end. For further information about Ikon SP or Ikon True Russian Vodka please visit www.ikonspirits.net. Ikon SP is a vodka with its taste, quality and design firmly planted in the 21st century but with a pedigree that stretches back through a century of distilling perfection.
Our next newsletter will feature some great recipes for the Halloween season. If you have some favourites, be sure to drop me a line using our feedback form.
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