BarNone Drink Recipes Newsletter )
October Issue
In this issue
  • Global launch of a pear flavored vodka...
  • The Raven's Caw
  • The Great Leap Forward - Wine X Magazine
  • Absolut Trick-or-Tini Cocktail
  • A Return to Elegance: New Cocktail Friendly Spirits - by Robert Plotkin
  • New Look for Plymouth Sloe Gin
  • NFL Merchandise
  • Makers Mark Fashionable Manhattan
  • Dear Crazy Costume Creature,

    Welcome to the October Bar None Drinks Newsletter.

    Happy All Hallows Eve. Don't forget to dress up for the big night! Would you like a piece of candy?

    Please be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab if you need one.

    If you are using Internet Explorer 7 or Firefox 2.0, you can now add our drink recipe searches to your browser. When you are on the Bar None site, Just click on the down-arrow next to your browser's search box and choose to install or add the BN drink search of your choice. Now you're a single mouse-click away from our drink recipe searches at all times!

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    Dan Hutchinson

    Global launch of a pear flavored vodka...

    ABSOLUT VODKA is happy to announce the launch of its new pear flavored product: ABSOLUT PEARS. The new premium vodka is available to consumers in the US by January 2007, and in Global Travel Retail on May 1, 2007.

    ABSOLUT PEARS has a fresh delicate taste of mellow pears and a long fruity aftertaste. As with all members of the ABSOLUT VODKA family, it is made from all natural ingredients and contains no added sugar or sweetener.

    It is always exiting to be the first to venture into a new flavor segment, as we are with ABSOLUT PEARS, The number of vodka launches continues at the same speed it has had in the last five years, making the flavor segment the fastest growing in the US. With ABSOLUT PEARS we continue to secure our position as the leader of the segment, not only because it is the first pear flavored vodka, but because of our position as the leading premium brand in the flavored vodka segment, says Eva Kempe-Forsberg, Vice President Marketing at V&S Absolut Spirits in Stockholm.

    The ABSOLUT PEARS bottle design is elegant, with soft, subtle lines that complement the fruit. The organic pear shape is incorporated into the design and underlines the sensual personality of the fruit and the product.

    In the print launch campaign for ABSOLUT PEARS, an age-old truth is being challenged in a typical ABSOLUT tongue-in-cheek tone of voice; the ad show a green snake wrapped around an ABSOLUT PEARS bottle. A pear shaped silhouette is clearly visible on the snake and the headline reads: The New Temptation.

    Pears are naturally more tempting than the traditional apple they are delicate, soft and unique. Only in season for a few months of the year. Who can resist a perfect Anjou pear? says Kempe-Forsberg.

    Kempe-Forsberg continues: There is a creative heritage within ABSOLUT VODKA that is as old as the brand itself. It was this heritage that first inspired us, in 1988, to introduce ABSOLUT CITRON at a time when no one had thought about flavored vodkas. With ABSOLUT PEARS, we continue this heritage and we have a strong launch planned where all the elements, from the bottle design, via the vodka itself, to the accompanying advertising campaign, complement each other perfectly. I am really looking forward to see the roll-out.

    Enjoy ABSOLUT PEARS neat, over ice, or in mixed drinks and cocktails. For further inspiration on drink recipes, go to

    The Raven's Caw

    Raven's Caw Logo Image

    As I sit here, on October 30th, I wait anticipating All Hallows Eve, my thoughts turn to graveyards. Not so much to graveyards, but to the things that go in them. Time has a way of killing off some of the greater aspects of life, and boozing is no different. I know I might be venturing dangerously into trendy with this, but I must bemoan the death of an institution of drinking, the cocktail party.

    In the not so distant past it was common place for friends and neighbors, or even coworkers to get together after the days business to enjoy some conversation over alcohol. This would most often happen at someones house, or even a social club; occasionally, a restaurant bar could play host. The location wasnt the big thing, and as often as not wasnt really that important. What really made the cocktail party an institution was the frequency. The cocktail party was a once a week thing; sometimes more often. Now, its almost unheard of.

    The reasons for this arent hard to discover. Everyone is much more aware of the dangers of alcohol. With increased focus on corporate spending, gregarious bosses have to jump through many more hoops to throw repeated, or extravagant, parties for their coworkers and underlings. Mostly though, this unfortunate decline is due to the ever increasing speed at which we move these days. With our every focus on the necessity of productivity, we cant stop to smell the gin and have a nice chat with our contemporaries.

    Its not that we dont have options these days. Our pop culture is deluged with the aging hipster favorite the tiki party, the yuppie chic standard of the wine tasting party or the perennial collegiate event, the kegger. Dont get me wrong, Ive attended all of these, within the last few years, and find many of them highly entertaining, but always lacking in the strong drink category. Why have we let ourselves ignore one of the few things that got us through years of historical strife?

    I ask you to do some soul searching. When was the last time that you had people over for a drink? And when I say drink, I of course am referring to cocktails...drinks with some real punch. Wine and beer are great for a dinner or a game, but that is not what were trying to save here. The appreciation for fine distillates is being lost to quick brews and expanding vineyards.

    Friends, I ask that, after the revelry of the 31st has passed us by, you take the time to get together with a group of people, any group of people. They can be friends, coworkers, even family, but invite them over, after work, on a weekday, and enjoy an evening with people. The event doesnt have to be long, some cocktail parties lasted only long enough for a single drink, but it was long enough to remember that the troubles of the day could be forgotten, and that life was still something to be enjoyed.

    Be sure to tune in next month for the 1 year anniversary installment of The Ravens Caw!

    Brain Tumor Cocktail Image

    In continuing with my seemingly unrelated series of drinks, I bring you today not a cocktail, but a shot. This is the closest I could come to a drink for the holiday. If anyone has suggestions for a Halloween cocktail that can be created from a standard bar, please post them!

    Brain Tumor (straight from the BarNone Vault):

    • 1 oz. Peppermint Schnapps
    • 1 tbsp. Baileys (or any other Irish cream, really)

    I found that deeply chilled Baileys contributed an interesting separation in the shot. Its really a visual thing. The flavor is pretty close to mint chocolate chip ice cream, or even Thin Mint cookies from the Girl Scouts. This is of course in addition to the fact that it can burn going all the way down, which is something that the previous examples dont boast.

    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.
    Please visit our sponsor for all the latest supplies for your club, dorm or home!

    The Great Leap Forward - Wine X Magazine

    Leap Article Image Image

    Choosing and drinking your wine is all well and good when you know which wine you like; better still, which region, year and winemaker you like. But where the hell do you begin when you only know there's red wine, white wine, vodka and tonics? We gave Ben Canaider a list of the most common drinks and asked him to recommend the closest wine match to them. It's one way to get you started.

    Vodka and tonic: Vodka tastes of nothing at all; it's a neutral spirit designed to mainline 40 percent alcohol by volume into you as quickly as possible. Tonic is sweetened, carbonated water flavoured with quinine - this is the stuff that stops you catching malaria, but to stop that you've got to take a fair bit of it, or drink a hell of a lot of vodka and tonics. This mixed drink tastes like mineral salts mixed with palm sugar. If vodka and tonics presses your buttons then try drinking botrytised riesling, such as Lindemans Padthaway. And it comes in a 375ml bottle too so you can still neck it in a club.

    Vodka, lime and soda: This calls for a straightforward riesling with plenty of citrus and lime flavours, but something that's not too lean. Young rieslings from Clare and Eden Valleys often have these lime characters. Try Peter Lehmann Eden Valley Riesling.

    Vodka and lemonade: We know that vodka tastes of nothing but it's the lemonade that's the key here. The sweetness of the lemonade means you need a sweetish and slightly fizzy wine. Brown Brothers Moscato is berry fresh and fruity. It tastes more of grapes and grape juice lemonade, but it's cheap and easy to drink by the bottle. This is also a good wine to drink instead of Bacardi Breezers.

    Rum or whiskey or Bourbon and cola: The sweet, molasses qualities of rum and the smokey and oakey tastes of whiskey or bourbon call for wines that have been matured in sweet and charred oak barrels. The grape variety merlot, young sweet merlot, is ideal. Miranda Mirrool Creek Merlot is inexpensive stuff, as is Kingston Estate. Or if you need more syrupy sweetness and want a bit more alcohol, drink port. McWilliams Hanwood 10-Year-Old Port is the trick. It's sweet and tastes of prunes and raisins and a little bit of coffee, which reminds you of the cola. Go easy on port though, it can knock you 'round a bit. But then, so can Bundy and coke.

    Midori and lemonade: Midori is Japanese for green. This curious and furiously coloured drink is supposed to taste like melons but in fact, it tastes a little more like banana. Some sauvignon blanc tastes like banana, but they are not very good ones. But what the hell, give it a whirl and see what you think.

    Gin and tonic: Gin drinkers talk about "botanicals" when they rabbit on about gin. These are the flavours you get from juniper berries, which are the things you make gin from. Not much wine tastes like this. Tonic, as discussed, brings its own unique flavour. A simulation might be a very young semillon spritzer. Young semillon has that cut and raciness that gin has, but it's drawing a long bow to suggest they taste the same. This match is more about the same effect of the drink than it is about the taste.

    Scotch and dry: Go for a glass of Penfolds Bin 138 Shiraz Grenache Mourvedre. The camphor and dry gruffness of this wine are as close as you get to the gruffness in a bad scotch and dry, or a good one for that matter.

    Lemon, lime and bitters: Being a non-alcoholic drink, the nearest wine equivalent to this is that Maison non-alcoholic wine junk you buy in the supermarket. But why try to reinvent the wheel by replacing an already sensational drink with one that is far from anything? There is no replacing the lemon, lime and bitters. It's one of the world's great drinks. Just enjoy it as is.

    Campari and soda: You want Lambrusco. The bitterness of the Campari and the fizz of the soda is more or less this type of wine in a mixed drink form. There's a lot of very bad Lambrusco, and a lot of sweet stuff too but go for Lambrusco Grasparossa or Salimino.

    Kahlua and milk: Coffee, milk, and 26.5 percent alcohol. Mmm ... Try a very expensive and very lactic South Australian icon shiraz; something that's been matured in brand new American oak and something that's been made from ancient vines bearing tiny amounts of super-concentrated fruit. You basically need a liqueur soup to match Kahlua and milk and these icon wines are the way to go. Sure they might be a little more expensive than your flavoured drink, but they also have so much more.

    Cointreau on ice: Oranges, double-distilled grape brandy and loads of sugar pull together to make this drink. To match this combo, try some Muscat of Alexandria poured over ice, if you must, or try old semillon, of a not particularly high quality.

    Tequila over ice with lemon: More semillon and semillon/sauvignon blanc matches here. Tequila, being made from a kind of cactus called the agave tequilana, has a slightly sweaty and heavy smell, and a high degree of acidity. This gives the drink a sharp piquancy and a pretty lifted aroma and taste. Very strong semillons and sav blancs have the same sort of emphatic flavour, just don't bother with the salt and lemon.


    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. It was written by Ben Canaider. 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.

    Absolut Trick-or-Tini Cocktail

    Absolut's answer to your Halloween cocktail requests.

    THE ABSOLUT Trick-or-Tini

    Absolut Trick-or-Tini Cocktail Image

    • ABSOLUT RUBY RED™ (1.5 oz)
    • Splash of fresh orange juice (.25 oz)
    • Fresh apple cider (1 oz)
    • Apricot liquor (.75 oz)
    • Fresh lime juice (.5 oz)
    • Ruby port (.25)
    • Orange peel
    • Nutmeg

      Combine all ingredients, shake well and pour into chilled martini glass. Sink the ruby port to the bottom and garnish with a flamed orange peel, and freckle with nutmeg.

      Being served this Halloween at BED New York.

      530 W. 27th Street
      New York, NY

    Search Bar-None's Drink Index for:


    A Return to Elegance: New Cocktail Friendly Spirits - by Robert Plotkin

    Our latest Rober Plotkin article gives some information on some of the new spirits to hit shelves. 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.

    Cocktail Friendly Spirits Image

    Some spirits are better left alone in a snifter and sipped quietly in a corner booth. Others like to party and mix it up. The determining factor is their personality. To be a cocktail-friendly spirit, a brand needs to have prominent and highly marketable characteristicsmost notably a vibrant flavor and an engaging aroma. Just like anything else, some have it and others dont. And in this context how attractive the package is doesnt count.

    If its true that variety is the spice of life, then the new class of cocktail-friendly brands will jazz things up for years to come. Take for example Cruzan Mango Rum. Made in St. Croix in the U.S. Virgin Island, Cruzan is world renown for making some of the finest rums that can be served in a glass. Their newest flavor has the fresh aroma and flavor of ripe mangoes. Its clear, light-bodied with just a touch of natural fruit sweetness in the relaxed finish. This Cruzan gem is ideal for making a wide range of cocktails.

    The same can be said for Cabo Wabo Tequilas. Created by rocker Sammy Hagar, award-winning Cabo Wabo Reposado has generated considerable excitement in its brief, yet noteworthy life. Its success prompted the release of an aejo and a silver version. The aejo is a luxurious, satiny smooth tequila with a broad palate of rich flavors. The Cabo Wabo Silver is a most noteworthy cocktail-friendly spirit. Its aromatic and loaded with pepper and spice, an enviable combination for a tequila.

    Recently Jim Beam introduced Island Blue Pucker, an unassuming liqueur thats perfectly in-step with contemporary tastes. As the name implies, it has an alluring, South Pacific blue color. The taste is a refreshing blast of citrus and a hint of pineapple with the trademark sweet and sour finish. This latest addition to the Pucker family is tailor-made for life behind bars and is capable of giving a cocktail the blues without adding unwanted sweetness. Add up its attributes and youve got a back bar winner.

    But wait, theres more. Weve assembled a list of the hottest cocktail-friendly spirits new to our shores. Give any of them a whirl. Theyre guaranteed not to disappoint.

    ABSOLUT VANILIA One of the great names in cocktails, the Absolut family of vodkas recently gained some serious wallop with the addition of all-star Absolut Vanilia. This 80-proof Swedish import is distilled with Madagascar vanilla and not a single grain of sugar. The vodka is imbued with a dry, long lasting palate in which the vanilla flavor component is not over-played. Its ideal for use in clean, crisp cocktails.

    AGAVERO Agavero Liqueur is a made from a blend of select reposado and aejo tequilas. The secret ingredient in the recipe is a tea brewed from the Damiana flower. Damiana is an aromatic flower indigenous to the mountains of Jalisco. It is a revered plant in Mexico and is purported to possess aphrodisiac properties. Agavero has a singular, thoroughly enjoyable flavor. It makes a fabulous addition to a margarita, and as a float over tequila.

    BACARDI RAZZ Bacardi has introduced a set of three outstanding flavored rums that will change how many cocktails are made in the years to come. Raspberry-infused Bacardi Razz has a true-to-fruit palate and a flavorful, long-lasting finish. The light rum is a mixologists dream come true. Also released were vanilla-steeped Bacardi Vanila and coconut-flavored Bacardi Coco. These new lottery picks join an already solid line-up that features Bacardi O, which is flavored with a natural orange extract, and all world Bacardi Limn.

    CROC If youre looking for an ultra-chic vodka with a singular point of difference, look no further. Croc is made from premium French grapes cultivated in the South of France. The grapesMauzac Blanc and Loin de loeilare left on the vines until the first frost. The brilliantly flavorful juice is then cold-filtered over an extended time, fermented and distilled five times in small, alembic stills. The resulting vodka is crisp and light bodied with a subtle citrusy finish. Croc is a top-shelf, Saturday night selection perfect for the nearest cocktail glass.

    FRUJ Fruj are light-bodied and brilliantly flavored liqueurs, attributes that make them ideal for a broad range of contemporary cocktails. The Fruj Raspberry has the same subtle, leafy/vine-like note on the palate that handpicked raspberries possess with a mouth-feel closer to that of a light white wine than a mainstream cordial. It was created to imbue a cocktail with an engaging bouquet and long lasting flavor, and then leave the scene undetected. The line also includes Fruj Mango, an equally lightweight liqueur that delivers on the promise of ripe mangoes, and Fruj Tangerine, which has a crisp, citrus-laded palate that lasts well into the extended finish.

    HPNOTIQ HPNOTIQ (pronounced hypnotic) is a classy, aquamarine hued liqueur from France. It is made from an ultra-premium blend of triple-distilled vodka, aged cognac and a proprietary mix of natural tropical fruit juices. HPNOTIQ is like a skillfully crafted cocktail in a frosted, cork-finished bottle. It has more complexity than most liqueurs, the secret behind which may well be the blend of exotic fruit juices. Try as you might you wont be able to detect their individual identities. HPNOTIQ is a pleasure to work with behind the bar. It was obviously created with a cocktail glass in mind and mixes beautifully with a slew of rums, tequilas, flavored vodkas and champagne.

    KAHLA ESPECIAL This 70-proof, superpremium liqueur is made entirely from high grade, Arabica coffee beans from South America. The beans are handpicked and carefully roasted in small batches. For coffee aficionados, Kahla Especial is the real deal. Its aromatic, richly textured and has a complex palate of freshly brewed coffee, dark chocolate with hints of vanilla and mocha. Its elevated proof, lighter body and exuberant character make it a prime candidate for inclusion in a broad range of cocktails and mixed drinks. The liqueur makes the definitive Kahla Mudslide and is unsurpassed in a cappuccino, caf latte and iced coffee.

    MAGELLAN Martini savvy haunts will want to be the first on their block to carry Magellan Gin. It is made in small batches in Cognac, France from triple-distilled neutral spirits, spring water and 11 freeze-dried botanicals, a mix that includes cloves. During the fourth and final distillation, the gin is infused with deep-blue Iris petals. The result is a sensationally flavorful spirit with a light blue tint. The color is naturally produced and mesmerizing in a cocktail. From start to finish, Magellan Gin is a veritable feast for the senses

    MARTIN MILLER'S REFORMED LONDON DRY GIN This sophisticated spirit is batch distilled in Langley, England from a recipe that includes 8 botanicals. What differentiates this gin from the pack is that after distillation, every drop is shipped 3000 miles to the remote Icelandic village of Borganes. There the spirit is diluted to 80-proof using the glacier-fed waters of the Selyri Spring. The pure, soft water imbues the gin with a satiny body and delectable floral and citrus character that is well worth experiencing.

    PYRAT SUPERIOR BLANCO RUM Introduced in 1998, Pyrat is a line of artisan, handcrafted rums from the Caribbean island of Anguilla. The rums are made from a blend of nine pot-distilled rums. These barrel-aged spirits were obtained from seven distillers throughout the Caribbean, and then further matured according to the Solera aging system. To make the Superior Blanco, the color in the rum is filtered out and it is reduced in proof with spring water. The rum is appropriately named and makes an exquisite daiquiri.

    SHAKERS According to our scorecard, this sleek spirit out of Minnesota is the first ultra-premium American vodka. Priced at $33 per 750ml, Shakers is skillfully crafted from only the heart of Minnesota wheat; in fact, the distillery is owned by a cooperative of 850 wheat farmers. The silky smooth spirit is flawless in character and cleared for use in any vodka-based cocktail.

    WET BY BEEFEATER What initially seems like an unusual name for a superpremium gin makes immediate sense with the first sip. WET by Beefeater is an altogether new set of sensations, most notably a delicate essence of fruit that resonates through the gins bouquet and palate. The fruit essence adds a lushness that has been heretofore unimagined. To further the effect, WET by Beefeater is bottled at an accessible 70 proof, which allows the flavor components to linger on the palate and heighten the taste. WET by Beefeater is guaranteed to tickle the fancy of gin enthusiasts and martini aficionados alike.

    Proven Strategies for the On-Premise Operator

    This may be the best resource guide ever written for controlling, managing and operating a beverage operation profitably.

    Covering virtually every aspect of a beverage operation, Robert Plotkin has left no stone unturned. From analyzing bartender and server productivity to explaining how to use pour cost formulas to increase profits, it is a guide that anyone can use to increase their profits, reduce their costs and understand how to do it in a step-by-step format.

    Plotkin's experience has allowed him to carefully analyze all aspects of running a beverage operation, whether in a restaurant, hotel or nightclub, and apply the controls and systems necessary to generate profit from the business. This all new book is based on methods operators have used nationwide to cut thousands of dollars off their operating costs, reduce theft, and increase their sales in percentages that reach into double digits.

    Included in the book's 24 information-packed chapters are; maintaining health code standards behind the bar, establishing pouring procedures, analyzing the beverage operation, implementing safe-guards to protect inventory, conducting market research, the mathematics of profit, standards in bar design for efficiency of movement, and even how to select well liquor. This is a complete guide of strategies, formulas and steps to reach beverage management success. Make the most of your beverage operation and order today!

    New Look for Plymouth Sloe Gin

    Plymouth Sloe Gin is unveiling a new look art deco style bottle to mirror the new Plymouth Gin original strength design, launched earlier this year. It rediscovers Plymouth Gins 1920s and 1930s heritage, when Plymouth was the leading, and most famous, gin.

    However, although the bottle has changed, the product inside remains the same uniquely smooth tasting, award-winning Sloe Gin as always. Plymouth Sloe Gin is made to an original 1883 recipe, and like Plymouth Gin, it is produced at one of Englands oldest working gin distilleries, Blackfriars in Plymouth. Plymouth Sloe Gin has a smooth, fruity, full-bodied taste that is unrivalled. Plymouth Sloe Gins new look bottle will be on the shelves in the UK from October.

    The bottle allows the rich ruby colouring of Plymouth Sloe Gin, handmade by steeping the finest Sloe berries in high strength Plymouth Gin, come to its full right and reflect the versatility as a drink to mix or to enjoy on its own.

    Traditionally drunk as a warming drink in winter, Plymouth Sloe Gin can also be enjoyed neat over ice, with champagne or in cocktails like the Gin Genie awarded by the Drinks International Cocktail Challenge and created by mixologist Wayne Collins.

    Sophie Rietz-Elvefors, Global Brand Director for Plymouth Gin, comments: Plymouth Sloe Gins highly distinctive bottle shape and its tall proportions has created a truly stylish modern classic for sloe gin drinkers, while maintaining the same smooth tasting recipe. This is part of Plymouth Gins journey to become the next global premium gin, and gives clear signals that this is a drink for mixing as well as enjoying on its own.

    Plymouth Gin Genie Cocktail Image Gin Genie

    Origin: This drink won the Drinks International Cocktail Challenge 2001 and was created by mixologist Wayne Collins

    • 35 ml Plymouth Gin
    • 25 ml Lemon Juice
    • 25 ml Plymouth Sloe Gin
    • 10 ml Syrup de Gomme
    • 8 whole Mint Leaves

    Place a little crushed ice in a highball glass and add the mint and syrup de gomme. Muddle ingredients together and fill the glass with more crushed ice (not quite full). Add the Plymouth Gin and lemon juice (freshly squeezed). Stir and fill glass full with more crushed ice. Float the Plymouth Sloe Gin and garnish with a mint sprig and a blackberry.

    Plymouth Gin Blackthorn Cocktail Image Blackthorn

    • 25 ml Sweet Vermouth
    • 8 drops Orange Bitters
    • 35 ml Plymouth Sloe Gin
    • 25 ml Plymouth Gin

    Fill a mixing glass with ice. Add the Plymouth Gin, Plymouth Sloe Gin, vermouth and orange bitters. Stir until chilled and strain into a martini glass. Garnish with orange zest.

    NFL Merchandise

    Looking for that perfect gift for your favourite NFL fan? Our store now has NFL merchandise, including a 2 1/2 oz Frosted Shooter Glass. The primary color of your team covers the bottom in a unique spray texture. Celebrate every victory with one a giant shot.

    Makers Mark Fashionable Manhattan

    The Makers Mark Fashionable Manhattan was chosen as the grand champion at the 2006 Kentucky Bourbon Festival Cocktail Challenge.

    Makers Mark Fashionable Manhattan Image "Fashionable Manhattan"

  • Place 3 dashes of Angosturo Bitters in a cocktail glass along with a wedge each of lemon, lime and orange.
  • Thoroughly mascerate the fruit in the bitters until fruit oils and bitters completely cover the inside of the glass.
  • Empty the glass and set it aside
  • Add 3 parts Maker's Mark and 1 part Sweet Vermouth to a Boston shaker filled with ice
  • Shake vigorously for 45 seconds to a minute
  • Strain into the cocktail glass
  • Break one Marischino cherry into the glass
  • Scrape the inside of the glass with a bar spoon to release the fruit oils and bitters
  • Garnish with a half slice of orange
  • Serve

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