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.