I Think I Won Christmas!

Well, you can stop searching, folks. I officially am the greatest Christmas gifter of all time. See, we have this rule at my bar that we’re only allowed to spend $10 on each other’s gifts. What am I supposed to get for $10? I guess I could have gone with something boring and generic like a 6 pack of beer, but there’s zero meaning behind that. I could have gone over-the-top and packaged 40 gumballs for each coworker, but let’s be honest; pink is the only good flavor,so the other 32 or so pieces would have been a waste.

So what’s the answer? Oh I don’t know, how about some real life “Like/Disklike” buttons? Now, I’ve come up with some pretty good ideas in my life. To this day, I still believe that I was the one who made up “BRB” on AIM back in the day. But I can tell you with 100% certainty that buying these “Like/Dislike” buttons was the best decision of my life. All my coworkers and I have been going around stamping “Like” or “Dislike” on literally everything. Phones, clothes, SKIN… you name it.

The search is over, people. JJ Mason is your 2012 Christmas gifting champion!

Bartender Gift Ideas!

Rangers Dodge a Huge Bullet Named Edwin

Happy freaking holidays! 4 years for $52 million was the best signing non-signing the Rangers have made this off season. Well that was close! I just don’t believe that this is the going rate for a pitcher of his caliber. Okay fine, he threw a no-hitter… on like 200 pitches! Give me that many pitches and a $52 million contract, and I guarantee I’ll get you a no-hitter this holiday season. Somehow, someway, for that money, I’ll get you your results.

But seriously, with rumors that the Rangers were seriously considering the wild fire-baller, I was THRILLED to hear that he will be disappointing Cubs fans for the next 4 years instead. Now let’s get one thing straight: Edwin Jackson will give you those nights of dominant pitching performances. There will be times where he channels his skills and hones his unpredictability, resulting in a lights out start. But these will be few and far between. The Rangers don’t need to rely on wildcards like Jackson. We have proven talent, and unlike the Cubs, we are not in a position where we need to take a giant risk in an attempt to reach the Promised Land of Christmas miracles. Once again, laying off Jackson may prove to be the best decision the Rangers make this offseason. Now I would love to see them use that money elsewhere.

The Rangers CANNOT lose Josh Hamilton

 

The Rangers CANNOT lose Josh Hamilton. 6 years, 7 years, hell, I’d pay him for 20 years. The man is completely justified in seeking his long-term contract; letting any other team sign him would be a catastrophic mistake for the Rangers. This team revolves around Hamilton. Plain and simple, we’ve had a nice few years of deep October success, and while the pitching has been nice, anybody who’s watched more than a couple games will tell you it’s the offense. This juggernaut of a lineup instills fear into the minds of opposing pitchers, but the machine doesn’t run without #32 right in the middle of it.

Do your remember the years of irrelevance? They weren’t that long ago, so you probably should. Or how about the late 90s/early 2000s when we would make the playoffs with guys like Kapler or Palmerio, but fall at the hands of a team like the Yankees in the first round? Josh Hamilton is the difference maker. Even when he’s cold, his name alone protects this lineup.

I know he has his off-field issues, but don’t we all? Okay, I guess we don’t all get into the same sort of trouble he does, but everyone has their weaknesses. Just look at the numbers- have his vices really affected his production? Not for one second. When he’s in a groove, he’s the best lefty bat in the league, and he can singlehandedly carry a team for weeks at a time. Let’s just hope that team is the Rangers for the next 6-7 years. 

A Peace Community In Action: One Day

A Peace Community In Action: One Day: Matisyahu - One Day Sometimes I lay under the moon and thank God I'm breathing then I pray don't take me soon cause I am here for a re...

Halloween Cocktails!

Beer: 

Brooklyn Brewery’s Post Road Pumpkin Ale

Dogfish Head’s Punkin Ale

Terrapin Beer Co.’s Pumpkinfest

 

A Pumpkin Smash

• 1.5 oz Pyrat Rum
• .5 oz Allspice liqueur
• 3 oz Lemon-Pumpkin Soda* 

Preparation

• Add the rum and allspice liqueur to a Collins glass filled with ice. Top with the Lemon-Pumpkin Soda and garnish with a bay leaf. 
   
   *Lemon-Pumpkin Soda
  INGREDIENTS:
• 12 oz Pumpkin puree (use canned, or roast seeded pumpkin at 350° for 45 minutes and puree in a food processor)
• 4 oz Lemon juice
• 2 oz Water

Tootsie Roll

Contributed by Aisha Sharpe
INGREDIENTS:

• 2 oz Bulleit Rye Whiskey
• 1 oz Lustau Pedro Ximenez Sherry
• 6 dashes Scrappy’s Chocolate Bitters
• Glass: Cocktail
• Garnish: Luxardo Maraschino Cherry

PREPARATION:
Add all the ingredients to a mixing glass and fill with ice. Stir until ice-cold and strain into a chilled cocktail glass. Garnish with a Luxardo Maraschino Cherry.

Snicker Flip

Contributed by Jason Littrell
INGREDIENTS:

• 1 Whole egg
• .75 oz Amontillado sherry
• .75 oz Spiced Caramel Syrup*
• 1 tsp White crème de cacao
• 2 oz Peanut-Infused Bourbon**
• 1 dash Angostura Bitters
• Glass: Fizz or small pint
• Garnish: Nutmeg

PREPARATION:
Add all the ingredients to a shaker and shake vigorously without ice to thoroughly emulsify. Fill with ice, shake again and fine-strain into a Fizz or small pint glass. Garnish with grated nutmeg.

*Spiced Caramel Syrup
INGREDIENTS:

• .5 cup Granulated sugar
• .25 cup Packed light brown sugar
• 1.5 cups Heavy cream
• 1 Whole clove
• 5 Cardamom pods
• .25 tsp Fennel seeds
• .25 tsp Black peppercorns
• 2 (3-inch) Cinnamon sticks
• 3 tbsp Chopped toasted almonds or hazelnuts

PREPARATION:
Add the sugars to a heavy 2-quart saucepan over medium heat. Cook without stirring until the mixture is mostly melted. Continue cooking, stirring occasionally, until the mixture turns a deep golden caramel color. Carefully pour in the cream (the mixture will bubble up) and add the remaining ingredients. Reduce the heat to low and simmer, stirring, until the caramel is dissolved and the volume is reduced to about 1.5 cups, roughly 10 minutes. Strain into a large squeeze bottle and let cool completely. Store in the refrigerator for up to a week.
 

**Peanut-Infused Bourbon
Pour a 750-mL bottle of wheated bourbon (or wheat whiskey like Bernheim Original) into a clean plastic container and add 5 to 7 ounces of unsalted peanuts. Let stand for 24 hours and strain out the peanuts. Freeze for 24 hours and strain again through a coffee filter or 4 layers of cheesecloth.
 

Cocktails For The Crowd!

Margaritas by the Pitcher

Contributed by Dale DeGroff

Ingredients

• 10 oz Fresh lime juice
• 14 oz Cointreau
• 3.5 oz Agave syrup or simple syrup
• 22 oz Tequila

Garnish: Thin lime wheel

Glass: Highball, Margarita or cocktail

Preparation

For this recipe you need a 52-ounce pitcher. First, add the fresh lime juice and then the Cointreau. Have a taste—it should still be a bit tart. You can add a little more Cointreau but not much. Adjust the sweetness with a little agave syrup (two parts agave nectar, one part water) or simple syrup (one part sugar, one part water) but don’t use more Cointreau, which would change the balance of the drink. Add the tequila and taste. The mixture should still be intense, because you haven’t added any ice yet. When a guest wants a drink, pour 3 ounces of the mix into a shaker and fill with ice. Shake, and strain into a stemmed Margarita or cocktail glass with a half-salted rim or a rocks glass filled with fresh ice. Garnish with a thin wheel of lime. If you have a large shaker or a gallon jar with a screw-top you can shake a whole bunch of drinks at the same time.

White Sangria

Contributed by Grand Marnier

Ingredients

• 1 (750 ml) Bottle crisp white wine (pinot gris)
• 1 cup Sweet grapes
• 2 Ripe peaches, pitted and cut into eight wedges
• 4 oz Grand Marnier
• 1 Orange, thinly sliced (unpeeled)
• 1 Lime, thinly sliced (unpeeled)

Glass: Wine

Preparation

Add all the ingredients to a pitcher and refrigerate for 2 to 4 hours before serving. Serve in wine glasses.

Garrick Club Punch

Contributed by David Wondrich

Ingredients

• 4 Lemons
• .5 cup Superfine sugar
• 1 cup Fresh lemon juice, strained
• 1 (750-mL) bottle Gin*
• 4 oz Luxardo Maraschino Liqueur or Grand Marnier
• 24 oz Seltzer water or club soda, chilled

Glass: Punch or highball

Preparation

Peel the lemons with a vegetable peeler, avoiding the white pith. Muddle the peels with the sugar in a 3-quart pitcher or punch bowl and let stand for 30 minutes. Add the lemon juice and stir until the sugar has dissolved. Add the gin and Luxardo Maraschino Liqueur or Grand Marnier, and stir. Fill the pitcher or bowl halfway with ice and add the seltzer or club soda. Stir again and serve in individual punch or highball glasses.

Sandeman Ciderhouse Sangria

Contributed by Sandeman Port

Ingredients

• 1 (750-mL) bottle Sandeman Founders Reserve Port
• 24 oz Apple cider
• 3 oz Rye whiskey
• 1.5 oz Maple syrup
• 2 Granny Smith apples, cored and sliced
• 2 Pears, cored and sliced

Garnish: Apple or pear slice

Glass: Tumbler

Preparation

Add all the ingredients to a pitcher and refrigerate for at least 12 hours. Serve in tumblers, garnished with apple or pear slices.

Boat House Punch

Contributed by Julie Reiner
INGREDIENTS:

• Peel of 1 lemon
• 2 tbsp Sugar
• 9 oz Dorothy Parker American Gin
• 6 oz Aperol
• 9 oz St-Germain
• 9 oz Lemon juice
• 9 oz Orange juice
• 9 oz Grapefruit juice
• Quarter of a bottle (about 6 oz) Rose Champagne
• Garnish: Orange Wheels
• Glass: Pitcher

PREPARATION:
In a large pitcher, muddle the lemon peel and sugar. Let stand for at least 30 minutes. Add the remaining ingredients, fill with ice and stir briefly.

Curse Word

Contributed by Caña Rum Bar
INGREDIENTS:

• 8 oz Tanqueray Gin
• 8 oz Maraksa Maraschino Liqueur
• 8 oz The Bitter Truth EXR
• 8 oz Fresh lime juice
• 16 oz La Chouffe Blond Ale (or similar Belgian beer), divided
• Glass: Pitcher

PREPARATION:
Pour the gin, maraschino liqueur, EXR, lime juice and 8 ounces of the beer into a blender and add 8 ounces of crushed or cracked ice. Blend until smooth and pour into a pitcher with a small ice block (use a small baking mold or extra-large ice-cube tray). Top with the remaining 8 ounces of beer and stir gently.

BAILEY'S DIRTY BANANA COCKTAIL

 

Contributed by Baileys

Ingredients

• Chocolate syrup
• 1.5 oz BaileyS
• 1 generous scoop Vanilla ice cream (softened)
• 1 Banana, peeled and sliced

Garnish: Banana slice and coffee beans

Glass: Highball

Preparation

Swirl the inside of a highball glass with chocolate syrup. Add the remaining ingredients to a blender and fill with ice. Blend until smooth and pour into the prepared glass. Garnish with a banana slice and 3 coffee beans.

How to Mix Liquor and Beer so You are In the Clear

3 great Liquor + Beer = RECIPES

 

Dark & Stoutly

Contributed by Doug Frost
INGREDIENTS:

• 1.5 oz El Dorado 15 Year Old Special Reserve Rum
• 1.5 oz Ginger-Habanero Syrup*
• .5 oz Fresh lime juice
• 5 oz Dupont Monk’s Stout or other stout-style beer
• Glass: Pint or goblet
• Garnish: Lime wedge

PREPARATION:
Add the rum, syrup and lime juice to a shaker and fill with ice. Shake, and strain into a pint glass or goblet half-filled with fresh ice. Top with the beer and garnish with a lime wedge. 

*Ginger-Habanero Syrup
INGREDIENTS:

• 4 cups Turbinado sugar
• 1 Habanero pepper, seeded and chopped
• 1 lb Fresh ginger, sliced
• 3 cups Water

PREPARATION:
Combine all the ingredients in a saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from the heat, let cool completely and strain. Store covered in the refrigerator.

 

Rub & Rye

Contributed by Francesco Lafranconi
INGREDIENTS:

• Mesquite salt or your favorite barbecue dry rub spice mixture
• 1.5 oz Bulleit Rye Whiskey
• .75 oz Lemon juice
• .75 oz Maple syrup
• 1 oz Egg white
• 5 oz Scaldis Pêche Mel beer
• 5 drops Barbecue bitters
• Glass: Pint or double Old Fashioned
• Garnish: Beef jerky

PREPARATION:
Coat the rim of a pint or double Old Fashioned glass with mesquite salt or dry rub. Fill halfway with ice and set aside. Add the rye, lemon juice, maple syrup and egg white to a shaker and fill with ice. Shake vigorously and strain into the prepared glass. Top with the beer and bitters, and garnish with a piece of beef jerky.

Mezcal & Mayhem

Contributed by Adam Seger
INGREDIENTS:

• 1.5 oz Del Maguey Chichicapa Mezcal
• .75 oz Campari
• .75 oz Mayhaw Syrup*
• 5 oz Vicaris Tripel-Geuze or other Belgian tripel-style beer
• Glass: Pint or highball
• Garnish: Orange twist

PREPARATION:
Add the mezcal, Campari and Mayhaw Syrup to a shaker and fill with ice. Shake, and strain into a pint or highball glass half-filled with fresh ice. Top with the beer and garnish with an orange twist.

*To make Mayhaw Syrup, whisk just enough hot water into mayhaw jelly to make a syrup consistency. (You may substitute raspberry preserves or cranberry jelly plus a bit of lemon juice.)

Check Out My Collection of Great Bartender Blogs & Recipes!

Cocktails For the Fall Season

Bowery Orchard

Contributed by Willy Shine
 
Ingredients

• 1.5 oz Gentleman Jack Tennessee Whiskey
• .25 oz Elderflower cordial
• .5 oz Simple syrup (one part sugar, one part water)
• 1 oz Unfiltered apple juice
• .5 oz Fresh lemon juice
• 1 dash Bitters

Garnish: Apple slice

Glass: Rocks

Preparation: Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with an apple slice.

Hudson Highland Cup

Contributed by Tippling Bros.



Ingredients

• 2 oz Highland Park 12-Year-Old Single Malt Scotch Whisky
• 1 tsp Apple butter
• 1 oz Fresh lemon juice
• .75 oz Grade A maple syrup
• 1 dash Pastis
• Hard cider

Garnish: Apple slice

Glass: Highball

Preparation: Add all the ingredients except the hard cider to a shaker and fill with ice. Shake, and strain into a highball glass filled with fresh ice. Top with hard cider and garnish with an apple slice.

Reserve Luxury Daiquiri

Contributed by Willy Shine

 Ingredients

• 1 Blackberry
• 2 oz Appleton Estate Reserve Rum
• 1 oz Demerara syrup (one part Demerara sugar, one part water)
• 1 oz Fresh lime juice
• .5 oz Pom Wonderful 100% Pomegranate Juice
• 1 tsp Maraschino liqueur

Garnish: Lime wheel

Glass: Martini

Preparation: In a shaker, muddle the blackberry. Add the remaining ingredients and fill with ice. Shake, and strain into a chilled Martini glass. Garnish with a lime wheel.

FOR MORE COCKTAIL RECIPES CHECK OUT http://www.surfdash.com/publicsections/viewsection/2754-the-barender__2296

Ice-Cream Cocktails

Peach Shake with Brandy and Nutmeg

Contributed by Adam Ried
INGREDIENTS:

• 2 oz Whole or low-fat milk, cold
• 2.5 oz Cognac or brandy
• 1.5 tbsp Peach jam or preserves
• .5 tsp Pure vanilla extract
• .5 tsp Grated nutmeg
• 4 medium scoops Peach ice cream (about 1 pint), softened until just melty at the edges
• 4 medium scoops Peach sorbet (about 1 pint), softened until just melty at the edges
• Garnish: Grated nutmeg
• Glass: Soda fountain

PREPARATION:
Add all the ingredients except the ice cream and sorbet to a blender and blend thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping and mashing until the mixture is well blended, thick and flows easily in the blender jar, roughly 30 to 90 seconds. Pour into chilled soda fountain glasses and serve at once. (This recipe makes about 3.5 cups.)
(Recipe adapted from Thoroughly Modern Milkshakes by Adam Ried. Published by Norton, 2012.)


 

Mexican Coke Float

Contributed by Giovanni Martinez
INGREDIENTS:

• 2 scoops Fernet & Chip Ice Cream*
• 1 (12-oz) bottle Mexican Coca-Cola
• Glass: Soda fountain

PREPARATION:
Add the ice cream to a soda fountain glass and pour the Coca-Cola over it.

Fernet & Chip Ice Cream
INGREDIENTS:

• 20 to 30 Chocolate mint leaves, bruised
• 12 oz Whole milk
• 500 mL (about 17 oz) Fernet-Branca
• 1.25 cups Sugar
• 24 oz Heavy cream
• .5 to 1 cup Dark chocolate chips

PREPARATION:
Combine the mint leaves and milk, and infuse overnight in the refrigerator. Strain, discarding the mint. Add the Fernet-Branca to a saucepan and cook over medium heat until reduced by half. In a large bowl, whisk together the reserved milk, reduced Fernet-Branca, sugar and cream. Freeze as directed in an ice cream maker, adding the chocolate chips once the mixture begins to solidify.

(Photo courtesy André Baranowski, from Thoroughly Modern Milkshakes by Adam Ried)

FOR MORE BAR RECIPIES CHECK OUT MY BARTENDER's SURF BOARD!

Old Fashion + St. Germain Liqueur = Traditional Elderfashion

By St. Germain Liqueur

Ingredients:

• 1 tsp Club soda
• 2 dashes Angostura Bitters
• 1 oz St-Germain
• 2 oz Bourbon

Garnish: Orange peel

Glass: Old Fashioned

Preparation: Add all the ingredients to an Old Fashioned glass and fill with ice. Stir, and garnish with an orange peel.

FIND MORE SURF BOARD BARTENDER BLOGS HERE!

What You Can Do With Gin!

 

Space Gin Smash

Contributed by Angus Winchester

INGREDIENTS:

• 6 Mint leaves
• Quarter of a lemon
• 2 Seedless green grapes
• Eighth of a green apple
• .33 oz Simple syrup (one part sugar, one part water)
• 1.25 oz Tanqueray Gin
• Garnish: Apple fan, mint sprig and grape
• Glass: Rocks 

PREPARATION:
In a shaker, muddle the mint, lemon, grapes, apple and simple syrup. Add the gin and fill with ice. Shake, and strain into a rocks glass filled with fresh cracked ice. Garnish with an apple fan, a mint sprig and a grape.

Damp Pavement

Contributed by Jeffrey Morgenthaler

INGREDIENTS:

• 1 oz Ginger syrup*
• .75 oz Lemon juice
• 3 oz Water
• 1.5 oz Islay Scotch whisky
• 1 tsp Allspice dram
• Garnish: Orange peel
• Glass: Mug

PREPARATION:
Add the ginger syrup, lemon juice and water to small saucepan and heat until piping hot. Stir in the whisky and allspice dram, and pour into a pre-heated mug. Garnish with an orange peel.

*To make ginger syrup, combine equal parts diced raw ginger, sugar and hot water in a blender. Puree until smooth and strain through a fine-mesh strainer. Refrigerate until needed.

FIND OTHER BARTENDING BLOGS AND RECIPES AT: www.surfdash.com/publicsections/viewsection/2754-the-barender__2296

Manhattan: Gentlemen's Martini

Ingredients

• 1.5 oz Rye whiskey
• 1.75 oz Sweet vermouth
• .5 oz Grand Marnier
• 3 dashes Angostura Bitters

Garnish: Lemon twist

Glass: Cocktail

Preparation

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a cocktail glass. Garnish with a lemon twist.

FOR MORE BARTENDING RECIPES CHECK OUT: www.surfdash.com/publicsections/viewsection/2754-the-barender__2296 

Chocolate Whiskey Tart For The Fall Season

FROM Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients

Simple Chocolate Whiskey Tart with Whiskey Whipped Cream

Contributed by Matt Lewis and Renato Poliafito
INGREDIENTS:

• 8 oz Shortbread cookies
• 1 tbsp Sugar
• .5 tsp Salt
• 2 oz (half a stick) unsalted butter, melted
• .75 cup Heavy cream
• .33 cup Whole milk
• 5 oz Good-quality dark chocolate (60 to 72 percent cacao), coarsely chopped
• 4 oz Good-quality milk chocolate, coarsely chopped
• 1 Large egg, plus 1 large egg yolk
• 1 tbsp All-purpose flour
• 2 tbsp Good-quality whiskey
• Whiskey Whipped Cream*
• Cocoa powder

PREPARATION:
Preheat the oven to 300° F and position a rack in the center. Lightly spray a 9-inch springform pan with nonstick cooking spray. In a food processor, pulse the cookies into very fine crumbs. (You should have approximately 1.75 cups.) Place the crumbs into a bowl, add the sugar and salt, and stir to combine. Pour the butter over the crumbs and mix with a fork until combined. Turn the mixture out into the prepared pan and press it into the bottom and up the sides using your fingers or the bottom of a metal measuring cup. Place the pan in the freezer for about 5 minutes, then place on a baking sheet, and bake until the crust is just dry to the touch but not browned, about 12 minutes. Remove from the oven and place on a wire rack to cool. Increase the oven temperature to 325 degrees F.
In a medium saucepan over medium-low heat, stir together the cream and milk. Bring the mixture just to a low simmer (bubbles will start to form around the edge of the pan) but do not scald or boil. Remove the pan from the heat, add both types of chocolate and whisk very gently until the mixture is completely smooth. Continue stirring to release excess heat. Set aside for 5 to 10 minutes, or until the mixture is only slightly warm. In a small bowl, lightly beat the egg, egg yolk, flour and whiskey. Add the egg mixture to the chocolate mixture and whisk until completely blended. Pour the filling into the tart shell and bake for 20 to 25 minutes or until the edges are slightly set but the middle is still slightly jiggly. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes. Carefully remove the tart from the pan and let cool completely. Serve either at room temperature or directly from the refrigerator with a big dollop of Whiskey Whipped Cream and a dusting of cocoa powder (or a scoop of ice cream).

*Whiskey Whipped Cream
INGREDIENTS:

• 1.25 cups Heavy cream
• 2 tbsp Sugar
• 1 to 2 tbsp Good-quality whiskey

PREPARATION:
Pour the cream into a chilled metal bowl and whisk vigorously for about 1 minute or until soft peaks form. Sprinkle the sugar and whiskey on top and continue whisking vigorously until stiff peaks form. Serve immediately.

(Photo courtesy Tina Rupp)

You can check out my Surf board for more Bar recipes: www.surfdash.com/publicsections/viewsection/2754-the-barender__2296

Summer Beer Cocktails: Not as gross as it sounds!

A few that have me and licking my lips:

Black Velvet - 1 part Stout, 1 part Champagne

The Snake Bite - 1 part Lager, 1 part Cider

Michelada - 6 parts Mexican Beer, 3 parts tomato juice, 1 part lime juice, 2 dashes Worcestershire, 2 dashes tobasco 

The Diesel - 1 part Lager, 1 part cider, 1 dash Blackcurrant Cordial 

A great chart by Fabio Rex.

http://www.surfdash.com/sections/viewsection/2754-the-barender

Strawberry Fields Forver (Cocktail)

Strawberries are more than just fruit—they’re a sweet, edible sign that spring has turned into summer. The juicy red berries make a dry piece of shortcake memorable and are delectable enough to eat plain or with a dollop of fresh whipped cream. They can also be used in a range of delicious and refreshing drinks. =) 

Thanks Maria Hunt! Hostess of the champagne appreciation and entertaining web site www.thebubblygirl.com and author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion.

So the next time you pick up some fresh strawberries, forget about making dessert and start mixing up some cocktails instead.

Balsamic Berry

INGREDIENTS:

• 3 Strawberries, hulled
• 2 oz Hendrick’s Gin
• 1 tsp Strawberry jam
• 1 pinch Freshly ground black pepper
• .5 oz Fresh lime juice
• .25 oz Simple syrup (one part sugar, one part water)
• Several large dashes Balsamic vinegar
• Champagne

Garnish: Lime peel    Glass: Coupe

PREPARATION:

In a shaker, muddle the strawberries. Add the remaining ingredients except the Champagne and fill with ice. Shake until well chilled and strain into a coupe glass. Top with Champagne and garnish with a lime peel.

Ward III

INGREDIENTS:

• Large strawberry
• 2 oz Maker’s Mark Bourbon
• .75 oz Fresh lime juice
• .5 oz Simple syrup (one part sugar, one part water)
• 3 Dashes Peychaud’s Bitters
• 1 Egg white
• Garnish: Grated nutmeg and strawberry slice
• Glass: Rocks glass

PREPARATION:

Muddle the strawberry in a shaker. Add the other ingredients and fill with large ice cubes. Shake vigorously for at least one minute and strain into a chilled rocks glass. Garnish with grated nutmeg and a slice of strawberry.

Sbagliato Grosso

INGREDIENTS:

• Ricard
• Fresh strawberry
• 1.25 oz Hennessy VS Cognac
• .75 oz Campari
• .75 oz Carpano Antica Formula
• Garnish: Orange peel
• Glass: Rocks

PREPARATION:

Mist a rocks glass with Ricard and fill it with ice. Set it aside to chill. Muddle a strawberry in a mixing glass and add the other ingredients and ice. Stir. Dump the ice from the rocks glass and fill it with two fresh ice cubes. Strain the liquid from the mixing glass into the rocks glass and garnish with an orange peel.

 Follow more cocktail recipes here and on my surfboard @ http://www.surfdash.com/sections/viewsection/2754-the-barender

MUGGA'S MALIBU RUM JELLO SHOTS!

 

http://www.surfdash.com/sections/viewsection/2754-the-barender

I WAS AT MY FRIEND'S DAD'S 50TH BIRTHDAY PARTY AND THE HIT OF THE EVENING WAS MUGGA'S MALIBU JELLO SHOTS! OF COURSE I NEEDED TO SHARE THIS WITH WORLD!!

1.) CUT UP SOME LEMON AND ORANGES FOR THE PEEL, AND USE THE FRUIT TO MAKE SOME LEMONADE!

2.) IF 1OZ = A SHOT, TO NOT BE OVER POWERING- MAKE HALF-AN-ONCE = A JELLO SHOT.
(POUR HALF THE BOTTLE LOL)  

3.) JELLO FLAVOR IS YOUR OWN PREFERENCE, BUT FOLLOW THE INSTRUCTIONS ON THE PACKAGE. 

4.) COOLING PROCESS IS VITAL! BE PATIENT, AND KEEP REFRIGERATED UNTIL THE PARTY STARTS!! 

I'VE GOT MY OTHER ONLINE RECIPES @ http://www.surfdash.com/sections/viewsection/2754-the-barender

But DO YOU REALLY KNOW HOW TO DRINK VODKA?

I think I understand vodka quite differently than most people. I get vodka. I actually feel vodka. Or maybe it’s because I bar-back at a bar in Austin, TX that has more than 100 kinds of VODKA on it's shelf and I have to clean it up every day!



Consumers see it as a low-calorie, zero-carbohydrate spirit that’s easy to drink and blends with virtually anything, while bartenders find it an uninspiring ingredient, like tofu for a chef. However, the liquor was never created for mixing—it was intended to be a food spirit. Just as wine in southern Europe was developed to be enjoyed with meals, so were the vodkas of northern Europe, where grapes didn’t grow easily.

Each vodka will behave uniquely, since they’re made from all kinds of things. Winter wheat gives you a crisp, fresh palate presence, while potato provides a more creamy and lush mouthfeel. Rye, on the other hand, will be a touch sour, with a recognizable “needle” on the side of the tongue.

In my bartending class we had this little guide help us understand VODKA!

For fruity cocktails:

Use vodka made from 100 percent wheat or potatoes, like Absolut or Ketel One,

For savory cocktails:

Go with corn- or rye-based vodkas like Belvedere or Tito’s

For Martinis:

Vodka Martinis with spirits produced from winter wheat like Stolichnaya Gold or those that are produced from a blend of grains like the rye-, wheat- and barley-base.

Flavored vodkas:

Like Hangar One of Stoli blueberry.

The Perfect Irish Coffee!

http://www.surfdash.com/sections/viewsection/2754-the-barender

If you're looking for a mid-day warm up that gets you ready to go back out there and face the cold, nothing is easier than brewing a cup of coffee and adding your favorite dark spirit.

The Irish had the right idea when they combined robust Irish whiskey with hot, black coffee. This hot cocktail has long been a favorite in Irish pubs, with a popularity that could be said to rival Guinness (as tough as that may be). Beyond choosing the best Irish whiskey possible, using fresh whipped cream can turn the mundane Irish Coffee into something spectacular. 

Ingredients:

• 2 1/2 oz strong, hot coffee
• 1 1/2 oz Irish whiskey
• 1 tsp brown sugar
• 1 oz whipping cream

Preparation:

1. Pour the coffee, Irish whiskey and brown sugar into an Irish coffee glass or mug.
2. Stir well.
3. Float the cream on top. 

http://video.about.com/cocktails/How-to-Make-5-Coffee-Cocktails.htm

Ice Cream Gift for your favorite bartender!

Whiskey & Pecans Pint!

Oyo Whiskey-fueled ice cream with notes of butterscotch, honey, coconut, and vanilla studded with crunchy, whole, salted, and double-toasted pecans.

You’ll forget about rum raisin once you taste this decadent whiskey and pecan ice cream. The creamy and rich treat is dotted with whole double-toasted nuts and flavored with actual Oyo Whiskey distilled in Columbus, Ohio. 

Cherry Lambic Sorbet,which incorporates real beer.

Tart, true cherry flavor. Sweet and sour, effervescent Lambic beer on the mid palate. Clean, refreshing, and exhilarating finish.

If your memory says, “Skip it because it’s gonna taste like artificial, super-sweet cherry flavoring,” don’t trust your memory. In fact, our Cherry Lambic sorbet won the Gallo Family Vineyards award in 2008. We used the money we won from this award to begin direct-sourcing vanilla beans and pure vanilla extract from Ndali Estates in Uganda.

FOR MORE BARTENDER GIFT IDEA'S  AND RECIPES CHECK OUT MY ONLINE DASHBOARD @ http://www.surfdash.com/sections/viewsection/2754-the-barender