BarNone Drink Recipes Newsletter )
February Issue
In this issue
  • Citron My Face - Wine X Magazine
  • The Raven's Caw
  • Kids Drinks - by Robert Plotkin
  • Search the Drink Recipe Database
  • Strettons A New Twist in Gin
  • Beer Bucket Set
  • Article Suggestions
  • Dear Dan,

    Welcome to the February Bar None Drinks Newsletter. The Raven enters the Absinthe world, Absolut Vodka Lighten's things up with another great recipe. We also have the spectacular from BarMedia and WineX.

    I hope you enjoy this month's articles. Please be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab.


    Dan Hutchinson

    Citron My Face - Wine X Magazine

    ...(and tell me why cocktails have such bad names)

    Ritzy cocktails are the long white boots and leopard print dresses of the bar, with names such as Fluffy Duck, Cock-Sucking Cowboy and the know what. Clive Smith pulls up a stool and asks the question: Why give such tasty drinks such tasteless names?

    Cocktails reside at the sophisticated end of the mixed drink spectrum. Exuding style and distinction, they lend an air of worldliness to the drinking proceedings and are the signature flourish of the bartender's art. So why the hell give them such god- awful names?

    Anyone for a Harvey Wallbanger? What about a Brown Cow? Or a Fluffy Duck? Perhaps something classy, like a Crapton or a Creamy Sex on the Beach? In case you're wondering, a Crapton is mixed with something called Captain Morgan's Spiced Rum and cranberry Juice. It's Canadian. Creative eh?

    Perhaps that's why bartenders are nearly always wannabe word-smiths. The level of linguistic skill that went into the Crapton, the Ginspiration, or the Alternatini, is positively Dostoevsky-esque. And as if those aren't already Mensa-level, what about a Gummy Beary Juice, a Pink Thing or a Pan Galactic Gargleblaster? Try ordering the latter with a skinful.

    In less complicated times, cocktail names had a no nonsense simplicity that cut straight to the chase. Gin Fizz, Whiskey Sour, Manhattan, Margarita or Martini, were cocktail terms without borders, understood all over the world. Try ordering a Mongolian Dingbat or a Mashed Kermit anywhere outside of Disneyland and see what sort of reaction you get.

    Miles Ferguson, the man behind the bar at Sydney's Biba, says that the crazy names are for the kids. "Inexperienced drinkers, the young ones, the students, like the sound of something a bit naughty or racy," says Ferguson. "It's to disguise what they're actually drinking."

    "That's why there are so many shooter type mixed drinks with milky ingredients like Baileys," he says. "Baileys will annihilate the taste of just about anything."

    Ferguson says that once you've grown up a bit that's when you start ordering a good Martini or something you're confident pronouncing. Although the current 'it' drink at better bars, the Caipirinha, will always test your mettle if you're feeling a little furry round the edges.

    Jennifer Cole, who works the cocktail bar at Melbourne's Heat nightclub, declares the 'rude' drinks the most popular. Cock-sucking Cowboys, Quick F**ks (or Slow if you have the time) and Slippery Nipples are such well-worn chestnuts in the night- crowd's lexicon they never raise an eyebrow.

    "I draw the line at C-Muncher though," says Cole. "Although it's never the men who order them, always the giggling girls." For the record, the C- Muncher consists of Frangelico, Kahlua, Malibu and Baileys.

    There's something about the mixing of drinks in metal shakers that sends their inventors to the very outer reaches of decency. What about the Abortion, the Anal Violation, Citron My Face, the Muff Rider or that grand-daddy of them all -- the Long,Slow, Comfortable Screw Up Against a Cold Wall with a Kiss. What's in a Violator you ask? Don't.

    You'll find the recipes for these and thousands more in as many books and web-sites, but you might want to invent your own. It doesn't appear all that difficult really. Just take three or more exotic liqueurs or spirits, which on their own would seem quite palatable. Mix them until they look and taste like your worst nappy accident and give the finished product one of those high giggle factor names. Alien Urine Sample anyone?

    Thankfully, for every puerile cocktail name, you'll find a nice one if you look hard enough.

    Order me a Vesper (a James Bond Martini derivative made with Lillet Blanc), a good Mojito or an Absolut Gimlet, and your credentials as a stylist will go unquestioned. But get a bit of a glow on and order up a Dirty Bong Water, Old Sock or Miscarriage, and watch me wince in pain.


    This article has been submitted by the great people over at Wine X Magazine. Wine-X has agreed to bring you a new article every month from 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.

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    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.

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    The Raven's Caw

    This week I wish to take you on a journey through the myths of alcohol. It is not unthinkable that in the thousands of years of human existence during the hundreds of years or so of alcohol existence, that alcohol, in some form, has produced a few urban legends. While some are based in fact, they all have strayed from the truth in their own way. While this list is by no means exhaustive, it may shed some light on a few things.

  • The first myth actually comes from outside the realm of alcohol. Many people who use cannabis are quick to tell you that the drug is non-addictive, unlike its more widely used cousin, tobacco. This is true as far as physical addiction is concerned. You may also have heard that absinthe is non-addictive for the same reason, as the psychoactive chemical in absinthe is the same as that which is in pot (THC). This reasoning fails to take into account that absinthe is addictive because of the alcohol, not because of the thujone. People are fond of trying to secure genuine absinthe because of the visions it is supposed to provide. All the greatest artists in France drank absinthe at some point, they cry. But you never really hear the stories of how many lives it ruined. Take a look at what absinthe addiction can do to you before you chance getting hooked on it. If you want to taste this taboo libation, try Absente or a pernod. These are made exactly the same way that absinthe used to be made, except that they use southern wormwood instead of botanical wormwood, thus removing the harmful substances all while maintaining that old world flavor.

  • Tequila and the Worm. Many of those reading probably already know this, but tequila never has a worm in it. Well, except maybe a few novelty brands. The association of Mexican liquor and worms actually comes from the parent group of tequila, mescal. Properly defined, mescal is any liquor fermented from the agave plant. Tequila is any mescal distilled entirely from the blue agave and produced in the Tequila region of Mexico. Much like champagne, tequila is simply a regional instance of a larger type of booze. The worm comes from a mostly unrelated mescal, and was not put in the bottle so you could prove how tough you are. The worm was used to prove that the liquor in the bottle was the strength that the salesman was telling you. If the booze had been cut with water, the worm would still be alive. If you follow the logic, the booze in the bottle is strong enough to kill a worm. Makes you want to drink a whole bunch, doesnt it?

  • Speaking of champagne, heres another interesting tidbit. People who want to sound like theyre in the know will let you know that champagne has to come from the Champagne region of France. To put it succinctly, this is only true in France. If sparkling wine is made in California, or Sydney, or anywhere else in the world, the vintners can call it champagne if they want to. That being said, adhering to appellative tradition is the mark of a respectable winery, and many would never dream of calling sparkling wine champagne unless it was truly from the appropriate place. That being said, respectability often has little correlation with the palatability of a particular wine.

    And so, I must draw to a close. As always, I invite you to finish my little contribution as I have, with a glass of my own favorite concoction. Please tune in next week for The Ravens Caw.

    Another one from the black book...


    This little drink is, well, about as classic as it gets. You can drink absinthe right out of the bottle, but it tastes so much better if you follow the tried and true recipe. As genuine absinthe is outlawed in all but two or three countries, I would definitely recommend using Absente, a relatively recent addition to the market, which maintains the strong flavors of absinthe without many of the harmful side effects.

  • 1 part water (about 1 oz)
  • 1 part Absente
  • About 1 sugar cube
  • Absinthe spoon
    Chill the water, then place in a well-suited glass. Place the sugar cube on the absinthe spoon and place the spoon over the glass. Slowly pour the Absente over the sugar, allowing the cube to dissolve through the spoon into the Absente/water mixture. The length of the pour should last until all the sugar is gone, so pour slowly. Mix the drink with the spoon to further dissolve the sugar. Salud!

    (If you dont have sugar cubes or an absinthe spoon, regular sugar and a normal spoon will suffice, but youll need to be sure to mix the drink thoroughly to ensure the sugar is dissolved.)

    About The Raven

    J.T. "Raven" Centonze has been a long time student of the art of alcohol. Initially interested in keeping conversation at parties, his love for alcohol grew to an obsession in college. In between his real job of running a college bookstore, he is the part owner/operator of his own winery. He bartends at private parties which allows him the innovation of many new, unique drinks.

  • Kids Drinks - by Robert Plotkin

    Our latest Rober Plotkin article. How to increase sales with kids drinks. Robert is the founder of

    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.

    Drinks For Kids Image

    As almost any parent will attest, kid's menus are a lifesaver. They're loaded with entres created specifically with young folk in mind. These menus empower kids and give them an opportunity to order food they like and in portions that they can easily handle.

    Open up the typical kid's menu and what likely won't be within its pages are specialty drinks marketed exclusively to kids. If there are special food items for kids, why not offer them special drink choices as well? Why make them suffer with the usual selections of post-mix sodas and orange juice?

    Well, the fact of the matter is that good things happen when an eating establishment looks to enhance the dining experience for kids by offering them special things to drink. Showing consideration for kids generates loyalty in their parents, as well as increases the odds that the whole family will want to return another night.

    If generating good will isn't motivation enough, there's also the little matter of generating more profits. While most of these small-fry specialties retail for less than their adult counterparts, they deliver relatively the same amount of gross profit. All things considered, marketing signature drinks to the minor leaguers makes good sense.

    Creating Classics for Kids

    Special to kids usually means being served a great looking, great tasting concoction, served in a sensational looking glass that mom and dad wouldn't normally let them drink from at home. The realm of possibilities has expanded greatly since the days of the kiddie cocktails and Shirley Temples. The philosophical orientation is to create specialty drinks that will knock their socks off. For example, consider the Mel's Chocolate/PB/Nana Shake. Start with a tall specialty glass with a 16-20 ounce capacity. Paint the inside of the glass with ribbons of chocolate sauce. Place two scoops of vanilla ice cream, 4 oz. whole milk, a large, ripe banana, 1 oz. chocolate syrup and 2 tablespoons of creamy peanut butter into the blender. Thoroughly blend, pour into the painted specialty glass and garnish with whipped cream. There isn't a person under the legal voting age who can resist it. So where to start? Here are some ideas that should help you create an Olympic class beverage program for our country's youth.

  • Lemonade - This great American beverage is a good starting point. Using syrups you can feature an unlimited variety of flavorful, colorful combinations, such as blueberry lemonade or strawberry lemonade. Two other creative options are to blend lemonade with sorbet and fresh fruit into a slushy drink, or mix Hawaiian Punch with lemonade and ice for a novel specialty.

  • Smoothies - Kids love smoothies, as long as they don't know that they're drinking something borderline healthy. Smoothies need not be more complicated than blending juice, fruit, yogurt and ice together. For fun, blend in a few cookies as well.

  • The Spin Doctor of Drinks - Frozen drinks are tall, colorful, delicious and extremely lucrative. There are scores of creative, blended specialty drinks ideally suited for young people. For instance, starting with an alcohol-free strawberry daiquiri or pia colada, add a banana, some vanilla ice cream, a few sweet strawberries and a healthy dash of chocolate syrup. The creation will be something they'll talk about in school.

    Consider promoting a swirled blended drink for kids. Swirls are made by combining in the same glass, two blended drinks with different looks but complementary flavors. An excellent example is swirling together an alcohol-free raspberry daiquiri and vanilla milkshake in the same glass.

  • Soda Drinks - Looking at life from a kid's perspective, every restaurant that their parents take them to offers the same selection of sodas. Why not offer these future voters sodas with unusual flavors that aren't typically stocked like black cherry, root beer, vanilla, or kiwi strawberry? These sodas can also be used to create fabulous floats, such as Mandarine lime soda and lemon sorbet, vanilla soda and chocolate ice cream, or cream soda and Cherry Garcia ice cream. Add a splash of a complementary syrup flavor to push the drink into the exceptionally tasty range.

    Don't overlook the enduring popularity of the root beer float and the Coke ice cream float. Also, Martinelli Sparkling Cider is a kid favorite. Serve it by the glass or use it as the base of a signature drink.

  • Hot Cocoa and Chocolate Milk - When in doubt, call on a kid's best friend, chocolate. Make hot cocoa something truly special by floating a scoop of ice cream on top with whipped cream and a sprinkle of shaved chocolate. Hot cocoa can also be served with a layer of frothed chocolate milk on top. Chocolate milk can be served as a tall, slushy specialty drink by flash blending with ice in a blender.

  • The Power of Presentation - Sure these drinks need to taste great, but they also have to look spectacular. Market kid's drinks in tall, durable specialty glasses. Frozen blueberries or grenadine are great sources for color, and a few dashes of vanilla extract creates an irresistible aroma. The coup de grace, is using a red vine licorice stick with its ends cut off instead of a straw.

    Have fun and think like a kid. The drinks will be a smash hit with the kids and their parents, too.

    The Original Guide to Alcohol-Free Beverages and Drinks

    Don't miss out on this hot new category! Serve delicious taste-tested alcohol free specialties to your customers and friends and enjoy low cost and great taste. The recipes span the breadth of alcohol-free mixology, including blended drinks, coffee, tea and cocoa specialties, ice cream drinks, and specialties made with lemonade, juices and sparkling cider. Plus reviews of the best products to use when making your creations!

  • Search the Drink Recipe Database

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    The hottest trend this season is to stay cool. ICEBARS are popping up in Milan, London and Sweden and their icy cocktails bring a whole new meaning to "chilling out." Break the ice at your next party and bring the ICEBAR to life.

    ABSOLUT Lightness

  • 1 part Strega Liqueur
  • 1 part Crme de bananes
  • 1 part Lemon juice

    Shake all ingredients with ice and strain into a well- chilled cocktail glass. garnish with lemon peel and a cherry.

    Now being served at the ABSOLUT ICEBAR in London

  • Strettons A New Twist in Gin

    Americas new twist in Gin, Strettons London Dry, has been awarded the Best Gin in 2005 by Liquor Strettons London Dry Gin is made in South Africa and is quickly becoming a favorite with gin drinkers because of its unique manufacturing process. Strettons is produced from Cane and infused with juniper, citrus and coriander to create a well rounded smooth gin full of juniper flavor with an appealing hint of orange.

    Strettons London Dry Gin is no stranger to awards. Strettons London Dry Gin was a gold medal winner in 2000 in Europes International Wine and Spirits Awards. Acclaimed South African wine and spirit judge, Dave Hughes, rates Strettons as one of the best gins available on the local market.

    Strettons is made by Edward Snell and Company and has been making exceptional spirits, since 1848. Berniko Wine and Spirits LLC, an importer and distributor of select wines, beers and spirits is the exclusive U.S .importer of Strettons London Dry Gin. For any gin drinker looking for an exceptional pure, clean tasting martini or gin and tonic with hints of tropical citrus flavor, Strettons London Dry Gin is your best bet. For more information on Strettons London Dry Gin or any of Berniko Wine and Spirits outstanding products, please visit For more information about liquor snob, please visit m

    Strettons the new twist in London Dry Gin suggested retail price in the US is $12.99 per 750ml

    Beer Bucket Set

    Blue Bartenders Tool Kit

    Our Bartender Bucket Sets are available with any of our officially licensed beer buckets (or no bucket) along with our 5 piece Bartender Set. The Bartender Set are consists of:
  • Shaker Mat
  • Vinylworks 28oz Shaker
  • Vinylworks 16oz Shaker
  • Vinylworks 4 prong strainer
  • Vinylworks Speed Opener
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