I just don't understand how somebody can dislike Budwiser this much.

Haha. Last week I covered up a hole someone punched in the men's restroom with a Budwiser poster for St. Patrick's Day weekend. Yesterday I do a walk-thru for work and I find that some one head butted the same area if not once but twice this week. A regular said it had to be 2 different times because the dry wall wasn't like that the night before. Mind you it is right above a urinal.Of course I have to clean it up and find a handyman to patch it up!

YardHouse Keg Room

Soooo, Remember that Time I Said Peyton Manning HAD to Win the MVP? Yeah, He Didn’t…

It takes a strong man to admit when he is wrong. I’ve never considered myself a strong man.

  

PEYTON MANNING IS THE MVP!! I don’t care what anybody says. The record books have it as AP. Next year’s opening day in Minnesota will feature a congratulatory announcement for the running back.

YOU ALL think it was AP… but I know the truth.

I said it the other day, and I’ll say it again. Throw the stats out the window; this award should have been about the guy who came into a new team and turned it on its head. He changed the entire offense and basically took over as offensive coordinator. It’s a crime; plain and simple, AP gettingthe MVP over Manning is absolutely ludicrous. On that note, I have the number 1 pick in fantasy football next year… AP, WELCOME TO THE SQUAD!!!

Lights Out, Game On!

“Boy, that first half of the Super Bowl was fun and entertaining!” said no one ever. God, even the commercials were abysmal. A couple gems scattered in, but for the most part, awful and unfunny. I’m just glad to see the guy who used to write the jokes for America’s Funniest Home Videos found work writing every commercial for every company yesterday…

But, back to the game. Here I am (with the rest of America) ready to pound beers and eat myself into a food coma a few minutes into the 3^rd quarter, when all of a sudden, a miracle happened. A stadium of darkness! A game of boredom! A Twitter of overload!  It was the perfect storm… Who would have guessed that turning out the lights would have woken that San Francisco offense up? 

Thank God it did though. What an incredible second half of football! I really thought the Niners were gonna pull it out too. Not that I have a serious attachment to either team, but you had to be rooting for them at the end, right? Damn that was frustrating, but let’s give credit when credit is due. Hats off to the John Harbaugh and the rest of Baltimore for hanging on. I’ll even bite my tongue and congratulate Ray Lewis. Gotta give it to my buddy, @StoolPizzaBoy for the tweet of the night though: 

A Cinderella story for Ray Lewis. Btw, Cinderella killed people and took steroids
— Strasser (@StoolPizzaBoy) February 4, 2013

NFL MVP Prediction!

 

We’re a week away from the NFL MVP announcement, but it doesn’t take a formal presentation to know that it’s between Adrian Peterson and Peyton Manning. The stats are nothing short of incredible: AP finished the season a couple yards shy of the all time rushing record on a team with virtually no quarterback. He’s the downhill runner every GM dreams about- the type that can pick up 4 yards for a first down when everyone in the stadium knows the run is coming.

Peyton on the other hand, had an equally impressive season up in Denver with over 4,600 yards, 37 TDs, and only 11 interceptions- the latter being a stat line that has plagued the gunslinger in the past. And what’s the most impressive part about these superstars and their achievements? Both came 1 year after potentially career-ending injuries that left the football world wondering if 2 of the game’s best would ever play again. With that being said, if you don’t think Peyton Manning deserves the MVP, you’re an absolute lunatic and should probably have yourself committed. Like now.

BarstoolSports.com writer, Jake Strasser and I are in complete agreement. We both feel that in any other year, AP is a clear favorite, but 2012 was different. Let’s cut the raw stats out of the equation. Numbers are nice, but it goes deeper than that. Sure, Peterson had a year for the history books, and singlehandedly brought his team to the playoffs in a season where the only other offensive threat, Mr. Migraine himself, Percy Harvin spent 7 games on the bench. That’s all nice and impressive, but Peyton did the same exact thing, only in his case, it was with a brand new team.

First of all, NFL moves of this magnitude are rare to begin with, but Peyton going from Indianapolis to Denver is one of the biggest we’ve seen over the last couple decades. Coming into a new system is hard for everybody- everybody that’s human that is. Peyton is a freak. Peyton is on another level. Peyton is a man among boys. He didn’t just come into the mile high city and acclimate to the new offense, picking it up as he goes. No, he DOMINATED the system. He recreated the system. He essentially resumed his unofficial role as simultaneous quarterback/offensive coordinator/head coach that he spent years as in Indy. I’m not knocking AP- the guy is an incredible athlete, has great vision, and can read a defense as well as any running back in the league. But when you have a guy like Peyton who can come into a brand new system and make it his own the way he did, all other candidates go out the window.

One more thing: Peyton Manning is 36… Thirty. Six. Did you say 26? No…36, as in a couple years away from a Just for Men, Touch of Grey endorsement deal. AP is a ripe 27 year-old in the prime of his career. Granted, AP’s ACL injury was just as severe as Peyton’s neck issue, but it’s much easier for a young, spry athlete like AP to get back into playing shape than a guy who has been alive for the majority of 5 decades. If for no other reason, give the MVP to Peyton as a lifetime achievement award like the thing Jody Foster just won at the Golden Globes. Let’s just hope Peyton’s speech is about 40 minutes shorter.

Result of Marrying Liquor Bottles

Ever look up and catch your bartender marrying liquors?

Now I'm Not too sure of what's in my drink anymore. Is it really Belvedere?

Questionable bartenders... If they don't at least try to sneak it, they must have been trained by some schmuck who's like "just combine 'em if there is room."

If they do succeed in hiding the actual marrying process, good luck, you better educate your taste buds on your favorites, especially if you are paying the price for drinking top shelf.

I'm sure it's happening out there with the purpose of keeping the bar stocked and organized, however its just wrong. I'm also sure it's happening to a point that perhaps your trip to Cancun and the amazing record you broke of 15 Patron shots were indeed good ol' Sauza and you were over charged because you are young and dumb and don't have a clue about your cocktail of choice. Whether for profit and/or organization, don't combine bottles of alcohol unless you are mixing a fresh batch, perhaps "bottom of the barrel" (free house shots) for your lucky guests.

I Am So Sick of the Instagram Generation! GoPro!

  You’ve all seen it. Every single time you log onto your Facebook, scroll through your Twitter feed, or see what’s happening on Instagram. It’s laughing right in our faces! Listen, you all know me. You know I love reaching out on these social media sites, but when it comes to posting pictures, I’m a BIT of a stickler for quality. No idea where it came from… maybe it was my parents always getting me the top-of-the-line Polaroids when I grew up, but for whatever reason, I take photography seriously. 
 

It hit me at the CES convention (amazing time, by the way!!) when I laid eyes on a gorgeous new GoPro. Now, I’m not going to sit here and tell you the ins and outs of photography because A. I don’t know them all and B. I’m well aware that I am not an authority figure in that field. However, it makes my blood BOIL when people take pictures with whatever stock equipment their smart phone comes with, tinker with it on Instagram for 12 seconds, and then post it as ART! Taking a picture of a mountain and adding the black and white filter is not art; stop saying it is!

 

So no, I’m not some professional photographer, and I’m not trying to pass myself off as one. But if I’m going to take the time and energy to snap a picture I’m proud of, I’m doing it with my GoPro, not my phone. Have some pride in your work, people! I swear, from here on out, I’m sending every single person I see bragging about an “artsy” cat picture on Facebook a direct link to the GoPro!!!

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