Garnishes Galore

Total Page:16

File Type:pdf, Size:1020Kb

Garnishes Galore Garnishes Galore Modern bartenders look to finish their drinks with a final, fancy flair. By Jack Robertiello Cocktails served at Zola Restaurant in Washington DC. ow far has the cocktail revolution ranged? Take a recent night at one of the Manhattan Hheadquarters for cocktail geeks, the Pegu Club. Standing at the bar, a number of men were proudly hoist- ing drinks gaudily garnished with pansies and orchids. Drinks bearing flowers are not often beheld in the aver- age bar east of Honolulu, but it is a sign that at serious cocktail establishments, what finishes your drink gets as much attention as the drink itself. All around the country, especially in cocktail crazed cities, once unthinkable items have been found floating in or perching on the rims of martini glasses. Today’s mixologists have thrown open the pantry doors to seek out the final fillip for their creations. From rosemary sprigs to dried apples, shisho leaves to lemon grass stalks, rose petals to sliced meat, what had become a beverage afterthought is now a key component of the creative process to help make a drink stand out in the crowd. A cocktail garnish, even in the golden era of drinking in the days before Prohibition, was never more than a culinary addendum: olives, pickled onions, pineapple wedges, cherries, lemon twists, orange curls and a sprinkle of nutmeg were about the limit. David Wondrich, Esquire drink columnist and recent author of the homage to American bartending pioneer Jerry Thomas, Imbibe!, says garnishes could be quite elaborate around the mid 1800’s; “If they had it, they’d use it,” he says. But then drinkers reacted against that baroque style; the era of the lemon twist and solitary cherry arrived and continued until recently. Navan Fizz Wondrich favors a slightly more restrained rests on top of the glass and as the jello melts, style than has suddenly become the rage. “A The Shelf Life the colors streak throughout the drink, says good garnish ideally should be part of the manager and bartender Bill Torrance. drink,” Wondrich says. “The way a lemon peel of Garnishes gives you a slick of lemon oil on the surface and Maximizing Creativity immediately tells your nose that this is some- Beverage consultant Jerri Banks, who de- thing worth drinking; this is the highest func- Whatever sort of garnish decisions velops cocktail recipes for spirit brands, a bar operator makes needs to be tion of a garnish. It should also look attractive restaurants and special events, has worked moderated by cost issues, says – it shouldn’t look overly fussed with.” for years with fresh herbs and aromatics in Francesco Lafranconi, Garnishes work best when they enhance Southern Wine & Spirits’ garnishes, and for a recent event made veg- the aroma and presentation of a drink, says director of mixology. etable ric racs (a sewing term for a zigzag Charlotte Voisey, who as brand ambassador for “They need to make ornament used in dressmaking), by slic- Hendrick’s Gin, creates recipes for bars, res- sense and be chosen based ing carrots with a mandoline, steaming taurants and select events. One of her popular on the beverage and food costs. them with thyme and when they cooled, drinks, the Poison Rose, features a floating rose If you use more perishable cutting them with a paring knife into shapes. petal and gold dust. While it might sound over products, like raspberries, The pieces were then adhered to the inside the top, the drink is well-balanced and robust, which after two or three days of the cocktail glass. and the garnishes fit the concept. might have a compromised aes- She’s also finished drinks with fresh basil thetic value, you must think like a leaves pinched into little vessels holding a chef, and plan to use them in other drop of balsamic vinegar and floating on the Every Detail Counts ways, like puree them and put “You want to enhance every step of the them in another drink.” top. If this sounds too complicated to em- cocktail experience–the aroma, taste, Employing other fruits means ploy at a busy bar, Banks disagrees. “I don’t mouthfeel, temperature, glassware, and the fighting oxidation. “When the create out of theory; I don’t create precious garnish–every area can be improved,” says Apple Martini was on fire, every- drinks,” she says. “I create drinks for real Voisey. “It can also be a talking point in a one wanted to cut a Granny Smith bartenders.” And she points out high-end bar and may be able to help you sell more,” apple for the drink, but they were restaurants charging $12 and up for cocktails she says. Voisey compares an effective gar- frustrated when trying to keep should be prepared for some extra execution nish to a restaurant greeter–a good first im- them fresh,” he says. Some bar- so that the customer feels satisfied that the pression makes guests feel confident about tenders discovered the apple slices drink has value. turned brown too fast; others used what’s to follow. In developing new garnishes, bar opera- too much lemon juice and found Audrey Saunders, owner of the Pegu tors should be price conscious, says Francesco the slices would cook like ceviche. Club, says effective garnishes don’t need Lafranconi suggests dried fruits Lafranconi, director of mixology for South- to be gaudy or elaborate, but should give a as a great alternative, for aroma, ern Wine & Spirits. “You need garnishes clue about what’s in the drink. “Flavor-wise, appearance and cost control. that last and do not spoil easily, whether it’s it doesn’t make sense to use an orange or He points out that some high a cucumber or savory herbs or blueberries, lemon peel if there’s nothing going on in volume operations tend to cut too which can last a week when properly refrig- the drink with those flavors; sometimes you many limes at one time and store erated.” (See sidebar.) want something with a more exotic appeal, them in jars together; when they Things could be getting even more like a piece of ginger, but it should be an in- are in extended contact with each garnish-mad, depending on your outlook. gredient in the drink.” other, the limes can cook down Are foams garnishes or ingredients? It’s a because of the high acid lime juice An example of the garnish fitting the coming question, as bartenders like Daniel and turn brown and bitter, ruining drink might be The Shogun, a mix of saké Stern from Fenouil in Portland, Oregon, ex- the next vodka and tonic served. with ginger-infused lemonade and hibiscus “I think whenever possible you periment. He uses a nitrous oxide charged syrup, finished with a lychee nut, served at should cut as you go,” he says. cream whipper to create gelatin-based Zola restaurant in Washington, DC. “The bottom line is with all these clouds for drinks such as La Grenade, made Especially when new restaurants garnishes, if it doesn’t look good with pomegranate vodka, crème de cassis open, the cocktail menu includ- to you, it doesn’t look good to and a mint cloud. “What’s nice about clouds ing house your guest.” is they bridge the gap between garnish and creations ingredient,” Stern says. has become an And recently, Remy Cointreau devel- essential. At DC’s Cosmo oped with Dale DeGroff a method that allows L’Orange, at feature not only infused spir- Restaurant K by the average bartender a chance to become a DC’s Restaurant K, its, but also signature garnish- Alison Swope, molecular mixologist and create flavored gel uses orange infused vodka es. Their Cosmo L’Orange uses or- the list of tradi- garnished with a wheel of spheres for inclusion in cocktails. Once that ange infused vodka garnished with a tional and con- blood orange jello skewered technique becomes widespread, we might wheel of blood orange jello skewered on temporary cock- on bamboo with two look back on the day of flowered drinks as the cranberries. bamboo with two cranberries. The garnish tails with a twist time when garnishes were modest. n.
Recommended publications
  • Liquor Wine Beer Beverages
    BEER Non-alcoholic and other brands available upon request. DOMESTIC Bud Light BAR Budweiser Coors Light Michelob Ultra Miller Light Individual Cans, $3 each Full Barrel Keg, $330 Full barrel serves approximately 160 12 oz. drafts Pony Keg, $175 LIQUOR Pony barrel serves approximately 80 12 oz. drafts Other brands available upon request. Super premium liquors are priced individually. All bottles are charged on consumption and measured by IMPORT AND MICRO the tenth. Mixers are included. One liter serves Amstel Light (Individual or Full Keg Only) approximately 23 mixed drinks. Blue Moon (Individual, Full Keg, or Sixth Keg Only) Corona Corona Light HOUSE $92 per bottle Our House Well may rotate through different brands. Heineken (Individual or Full Keg Only) IPA Sweet Water (Individual or Sixth Keg Only) CALL $120 per bottle Absolut Vodka Stolichnaya Vodka Individual Cans, $4 each Titos Vodka Full Barrel Keg, $420 Tanqueray Gin Full barrel serves approximately 160 12 oz. drafts Jim Beam Bourbon Sixth Keg, $175 Jack Daniel’s Whiskey Sixth barrel serves approximately 56 12 oz. drafts Dewar’s Scotch Canadian Club Blend BEVERAGES Bacardi Silver Rum Catered food buffets include tea and coffee service. José Cuervo Tequila No charge for traditional mixers on liquor bars. All other beverages are charged on consumption. PREMIUM $150 per bottle Grey Goose Vodka SOFT DRINKS Ketel One Vodka $1.25 per can Bombay Sapphire Gin Maker’s Mark Whiskey BOTTLED WATER Chivas Regal Scotch $1.75 each Crown Royal Blend Mount Gay Rum POWERADE Patrón Silver Tequila $2.25 each WINE RED BULL Other varietals and full wine list available upon $4.00 each request.
    [Show full text]
  • Whites Reds Sparkling, Roses and Semisweet Bar Beer – 6 Non-Alcoholic
    whites beer – 6 chardonnay, stowell cellars, 2012, monterey, ca 9/36 monkey king saison (6.6%) new holland brewing co., mi riesling, red newt cellars, 2012, ny 9/36 rhino chasers pilsner (5.6%), lost rhino brewing co., va sauvignon blanc, petit bourgeois, 2013, france 10/38 exile red ale (5.9%), evolution craft brewing co., md albarino, pazo de valei, 2012, rias baixas, spain 10/38 two hearted IPA (7.0%), bell's brewing co., mi pinot gris, mt beautiful, 2013, new zealand 10/39 black IPA (6%), otter creek brewing co., vt white rioja, lar de paula, 2011, spain 38 brown ale (5.6%), the duck rabbit brewing co., nc viogner, zaca mesa, 2013, ca 45 winter ale (5.8%),smuttynose brewing co., nh pinot grigio, convento muri gries 2013, italy 45 organic chocolate stout (5.0%), bison brewing co., ca founders porter (6.5%), founders brewing co., mi reds non-alcoholic tempranillo rioja, conde de altava,2013, spain 9/36 pinot noir, row eleven, 3 vineyards, 2011, ca 10/38 fentiman's botanical brews 3.5 malbec, hacienda dl plata, 2012, argentina 10/38 curiosity cola cotes du rhone reserve, les dauphins, 2012, france 37 orange jigger cabernet sauvignon, noble hill, 2009, south africa 38 ginger beer cabernet sauvignon, twenty rows, 2013, napa, ca 49 rose lemonade zinfandel, angela’s table seghesio 2012, ca 49 cherry tree cola the riddler, stratton lummis, lot five napa, ca 51 pinot noir, four graces, 2012, willamette valley, oregon 62 coca-cola products from mexico 3 coca-cola sparkling, roses and semisweet fanta sprite torrontes blend frizzante, new age, argentina 9/37 rose, domaine du pere caboche, 2013, france 9/37 homemade iced tea 2.5 prosecco, villa jolanda, sparkling wine, italy 9/37 saratoga sparkling water 3 bar french press coffee 6 (please note it takes 4 minutes to brew) caffe amouri sugar and spice regular peach saketini (vanilla vodka, sake, peach) 10 caffe amouri mexican decaf the jackie o (gin, st.
    [Show full text]
  • Served Nightly 6-11Pm Enlightenment . Wines . Meadery . Food Bottles to Go
    SEASONAL ARCHIVE ELCOME. TO. HONEY’S, OUR RECENT RELEASES RARE MEADS FROM THE EW VAULT THE . T AST I N G . R OOM AND.COCKTAIL.BAR.FOR ENLIGHTENMENT W DAGGER ENLIGHTE NME NT. WINE S W* GLASS: 16 (2.5OZ) BOTTLE: 60 NEW..YORK CITY’S..FIRST..MEADERY. *NE NOUGHT MOST OF .WHAT .WE. PRODUCE YOU GLASS: 10 BOTTLE: 35 BOTANICAL CHERRY MEAD WITH FIR HEMLOCK, CHAMOMILE AND YARROW. OUR SHOW MEAD, SPONTANEOUSLY FERMENTED CAN DRINK BY THE GLASS AS WELL AS AROMATIC DRY AND TANNIC DRY FROM WILDFLOWER HONEY AND WELL WATER- , . PURCHASE IN BOTTLES TO GO. AGED IN BARRELS, DRY AND COMPLEX 12.5%ABV, 375 ML BOTTLE 2018 MEAD IS A KIND OF WINE, FERMENTED 12.5%ABV, 750 ML 2019 FROM HONEY, HERBS AND FRUITS RTR (RAISE THE ROOF) W* GLASS: N/A BOTTLE: 60 RATHER.THAN.GRAPES. THROUGH *NE NIGHT EYES LIGHTLY SPARKLING SOUR MEAD FERMENTED IN OAK GLASS: 12 BOTTLE: 40 THE WINDOW BEHIND THE BAR, FROM LACTIC BACTERIA, WILD YEAST, WELL WATER AND YOU CAN VIEW OUR MEADERY AND SPARKLING MEAD MADE FROM APPLES, APPLE BLOSSOM HONEY. BOTTLE CONDITIONED IN THE MAY EVEN FIND US WORKING ON A CHERRIES, ROSEHIPS AND SUMAC. ANCESTRAL METHOD.13%ABV, 750 ML 2018 BONE DRY AND FRUITY. NEW RELEASE. 12.5%ABV, 750 ML 2019 ENLIGHTENMENTWINES IS A NATURAL * NEW MEADERY..ALL.OUR.INGREDIENTS * MEMENTO MORI . BOTTLES TO GO WINES ARE.LOCALLY.SOURCED.OR.FORAGED. GLASS: 9 (2.5OZ) BOTTLE: 35 DANDELION MEAD, A HISTORICAL NEW ENGLAND * W E EMB R A CE SPONTA NEOUS NEW 2019 NOUGHT 750ml 25 TONIC AND DIGESTIF MADE FROM FORAGED * 2019 NIGHT EYES 750ml 30 FERMENTATION, BARREL AGING W* DANDELION BLOSSOMS AND WILDFLOWER HONEY.
    [Show full text]
  • History, Absinthism, and Anti-Absinthe Movements in the United States 1840-2007 Jesse Plichta-Kellar HIST 461 Senior Seminar: Longwood University
    Absent From The Bar: Absinthe’s History, Absinthism, and Anti-Absinthe Movements in the United States 1840-2007 Jesse Plichta-Kellar HIST 461 Senior Seminar: Longwood University WHAT IS ABSINTHE? Herbal alcohol goes back to ancient Egypt, but absinthe as we know SCOPE: it was invented around 1790 in Switzerland. The two essential ANTI-ABSINTHE MOVEMENT ingredients are high-proof alcohol and wormwood (which makes it green), although other herbs are frequently included as well. This paper seeks to explore the history of The anti-absinthe movement was connected to but not synonymous with the temperance (prohibition) movement as a whole in the ABSINTHE’S BEGINNINGS IN THE UNITED STATES absinthe in the United States, as well as anti- nineteenth century. The anti-absinthe movement began in the 1860s and correlated with the continued drop in absinthe prices Absinthe came over to the United States around the turn of the absinthe movements and the invented illness and the increased use and abuse of absinthe among the nineteenth century. At that time it was new and expensive, which of absinthism. The primary focus of the project working class. The anti-absinthe movement was global made it interesting for the upper class and for creative elites. and also particularly large in France and Switzerland. Absinthe was originally nicknamed the “Green Fairy” because of its is from the beginnings of absinthe’s popularity The social movement was also aligned with religious green hue. Allegations of hallucinations came later, revivalism and women’s rights. although there is not enough thujone (the active in the United States (in the 1840s) to its Absinthe was banned in the United States in 1912.
    [Show full text]
  • Alchemy Bar Menu
    Grab an accessible menu. SELECTED MOOD ENHANCERS FROM OUR MIXOLOGIST. AS IF CRUISING DIDN’T MAKE YOU HAPPY ENOUGH. PASSION POTIONS MARTINI SEDUCTION Grey Goose L’Orange Vodka, red passion fruit nectar, freshly squeezed lime juice, and a hint of orange. Try not to swoon. FRENCH KISS You may fall in love with this. Absolut Vanilia Vodka, Chambord, Domaine Chandon Sparkling Wine and a touch of fresh lime. THE DEAL CLOSER Absolut Vanilia Vodka, Disaronno Amaretto, Irish Cream and chocolate liqueur. The best advice this side of Dr. Whoever. ENERGIZING ELIXIRS REVVED UP MOJITO MARTINI Rev it up with Bombay Sapphire Gin, Dry Vermouth, simple syrup, freshly squeezed lime juice and mint leaves. THE PERFECT STORM Ready for an invigorating boost? Bacardi Spiced Rum, Bacardi Rum, strawberry purée, a hint of rosemary sprig and fresh lime. SPICY CHIPOTLE PINEAPPLE MARTINI Prepared with Belvedere Vodka, chipotle pineapple syrup, pineapple juice, simple syrup and mint leaves. HEARTS OF FIRE Ignite your flame with this award-winning concoction of Bombay Sapphire, fresh thyme, and raspberries with Fever Tree Tonic. Created by Bacardi Legacy Cruise Competition winning mixologist - Ioana Luncean FOUNTAIN OF YOUTH FORTY IS THE NEW TWENTY A martini tastefully prepared for the young…and the young at heart. Pama Pomegranate Liqueur, Grey Goose Vodka, cranberry juice and citrus. CUCUMBER SUNRISE Belvedere Vodka, watermelon nectar, muddled cucumber, fresh squeezed lime juice and a splash of orange juice. Light and delicious. THE YOUTHFUL & BOLD BERITINI Buck the currents of time with Absolut Raspberri Vodka, St. Germain Elderflower Liqueur, strawberries, fresh lime juice and a splash of soda complete this martini to enliven the throes of youth.
    [Show full text]
  • Le-Bar-Large-Menu-325-A.Pdf
    SPARKLING WINE RED WINE PROSECCO 13 | 50 PINOT NOIR 16 | 65 Bisol, ‘Jeio’, Veneto, NV ( S ) Melville, Estate, Santa Rita Hills, 2016 ( S ) ( O ) SPARKLING ROSÉ 18 | 70 SAPERAVI 12 | 45 Schramsberg, Mirabelle, Brut, California, NV ( S ) Silk Road, Kakheti, Georgia, 2018 ( S ) CHAMPAGNE 23 | 90 TEMPRANILLO BLEND 18 | 75 Moët & Chandon, Brut Imperial, NV ( S ) Señorio de Peciña, Reserva, Rioja, Spain, 2013 ( S ) ( N ) CHAMPAGNE ROSÉ 29 | 115 NERO D’AVOLA/FRAPPATO 17 | 68 Veuve Clicquot, Brut Rosé, NV ( S ) Donnafugata, Cerasuolo DOCG, Sicilia, 2017 ( S ) ( N ) CHAMPAGNE 35 | 135 CABERNET BLEND 13 | 50 Laurent-Perrier, Brut Ultra Nature, NV ( S ) Château Fage, Graves De Vayres, Bordeaux, 2018 CHAMPAGNE ( preserved by perlage system®) 55 | 220 SYRAH BLEND 18 | 75 Dom Pérignon, Brut, 2009 ( S ) Domaine Fontbonau, Cotes-du-Rhône, 2011 ( S ) CHAMPAGNE ( preserved by perlage system®) 88 | 350 SANGIOVESE 17 | 70 Louis Roederer, Cristal, Brut, 2007 ( S ) Val Di Suga, Rosso di Montalcino, Tuscany, 2017 ( O ) TÊTE DE CUVÉE CHAMPAGNE FLIGHT ( 3oz pours ) 65 CABERNET SAUVIGNON 15 | 60 Dom Pérignon 2009 & Louis Roederer, Cristal 2007 Route Stock, Napa Valley, 2017 CABERNET SAUVIGNON 32 |105 WHITE WINE Cain Winery, Concept, Spring Mtn/Napa Valley, 2012 ( S ) MALBEC 15 | 60 PINOT GRIGIO 13 | 50 Achaval Ferrer, Los Andes, Mendoza, 2017 ( S ) Corte Della Torre, Veneto, 2017 SAUVIGNON BLANC 17 | 65 SOMMELIER RESERVE Gitton, Sancerre, Loire Valley, 2018 ( S ) BY CORAVIN GRÜNER VELTLINER 18 | 75 Nikolaihof, Wachau, Austria, 2018 ( B ) ( N ) CHARDONNAY 43 |
    [Show full text]
  • The Club at Barefoot Beach Bar Pricing for Weddings and Events
    The Club At Barefoot Beach Bar Pricing for Weddings and Events Consumption Bar This is an Open Bar stocked with your choice of liquor package, wine selection, domestic & imported beers and all appropriate mixers. Specialty wines, beers, or liquors may be added to the bar at additional cost. The final billing of the bar will be based on actual consumption at the end of the event. Well Liquor $7.00 per drink, $9.00 Shots/Rocks Vodka Gin Rum Scotch/Irish Tequilla Bourbon/Whiskey McCormack McCormack Castillo Clan McGregor Rio Grande Early Times Call Liquor $8.00 per drink, $10.00 Shots/Rocks Vodka Gin Rum Scotch/Irish Tequilla Bourbon/Whiskey Absolute Bombay Bacardi Dewars Jose Cuervo Jim Beam Smirnoff Tangueray Bacardi Anejo J&B Jack Daniels Beefeater Captain Morgan Jameson Seagrams 7 Malibu JW Red VO Myers Canadian Club Top Liquor $9.00 per drink , $11.00 Shots/Rocks Vodka Gin Rum Scotch/Irish Tequilla Bourbon/Whiskey Grey Goose Mount Gay Chivas Patron Silver Makers Mark Ketel One Bombay Sapphire JW Black Crown Royal Ketel One Citron Domestic Beer $4.00 Import Beers $5.00 Draft Beer 16oz Bud Light Heineken Bud Light…$4.00 Budweiser Heineken Light Shock Top …$5.00 Coors Light Corona Stella…$6.00 Miller Lite Corona Light Michelob Ultra Yuengling Amstel Light Wine Selections House Wine $8.00 per glass Chardonnay, Pinot Grigio, Sauvignon Blanc Cabernet, Merlot, Pinot Noir Champagne Toast (Six Glasses Per Bottle) Domaine St. Michelle Brut……………..$30 Per Bottle Moet and Chandon Imperial, France……$55 Per Bottle Vueve Clicquot Ponsardin, France……$85 Per Bottle Hourly Bar This is an open bar stocked with your choice of liquor package, house wine selections, domestic & imported beers and all appropriate mixers.
    [Show full text]
  • Cheeky Cocktail Book
    The Cheeky Cocktail Book Of Drinks To Make At Home Table of Contents Intro ...1 Tools ...3-4 Building vs. Batching ...6-8 How to Read Recipes ...9 Cocktails By Spirit Vodka ... 11 Gin ...17 Rum ...23 Tequila ...29 Whiskey ...34 If you’re already a professional bartender or a beginner home enthusiast, the world of mixology has endless possibility for creativity and playfulness. To support your adventures using Cheeky Cocktail Syrups and Juices we offer you these suggestions for recipes and service. However you decide to shake, stir, batch, or mix your magic...this practice of making drinks is about finding your own flavor and balance. 1 To Make the Cocktails in this Book You Will Need... 1 ounce 2 ounce Jigger 32 oz Widemouth Strainer Cocktail Shaker Bar Spoon Ball Jar 3 No bar tools? Try substituting with some of these household items A shot glass A Pint glass is A Jar or a Measuring Cup for a jigger. easy to batch Only batching? All you need is Usually holds in, or mix a ball jar or something with 1.5-2oz in drinks. measuring lines on the side. volume 4 Build Like The Pros Most people start making cocktails one at a time. This is called “building” a cocktail. Each ingredient is added one at a time to a shaker tin/mixing glass or directly into the serving glass. Ice is added, and you might have to shake, stir or simply add a mixer like seltzer or juice. Then the drink is strained from the mixing glass ( if you are using one) .
    [Show full text]
  • INTRODUCTION “So a Guy Walks Into a Bar and Asks the Bartender…..”
    Bartender Tips, Tricks and Drink Recipes INTRODUCTION “So a guy walks into a bar and asks the bartender…..” How many jokes have you heard start out that way. The bartender is the main focus of any commercial bar. Forget about the waitresses. Sure they bring the drinks, but the bartender has to make them. Forget about the fry cooks serving up greasy fries. It‟s the bartender who has made you crave them. Bartenders have enjoyed a long and storied history. They are the psychiatrists that you don‟t have to have an appointment for. They are the ones you hear all the best jokes from. They are the ones who show you the neatest bar tricks to impress your friends. The bartender, for some people, is the best friend they never had. Tending bar is more than just pouring a cold draught beer or mixing up a mean screwdriver. With all the new drink combinations out these days, bartenders must be up on all the new terminology not to mention having the ability to mix up an Alabama Slammer without looking in the recipe book. Bartending schools are popping up all over the country. Lured by the enticement of cash tips for serving the drunken public, bartending has been elevated to an art form. When the movie “Cocktail” came out, bartenders sought out the ability to twirl bottles and throw them up in the air as the bottle pours a perfect shot before it lands softly in their hand. Few can argue this is something not the everyday Joe can do.
    [Show full text]
  • The Bartender's Best Friend
    The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page i The Bartender’s Best Friend 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iii The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iv This book is printed on acid-free paper. Copyright © 2003 by Mardee Haidin Regan. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permis- sion of the Publisher, or authorization through payment of the appropriate per- copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copy- right.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: permcoordinator@wiley.com. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose.
    [Show full text]
  • The Porter Beer Bar Beer Cellar
    The Porter Beer Bar Beer Cellar Are you planning a meeting, party or rehearsal dinner? Consider booking the intimate setting of The Porter Beer Bar Cellar. Located in the heart of Little 5 Points, Atlanta’s premier beer bar features an extensive menu of micro-brews and small imports available from 44 draft lines, two hand pumps and more than 800 bottles. The selection gives beer lovers plenty of reasons to keep coming back. Voted Best Bar Food by Creative Loafing and consistently rated in the top rankings by Rate Beer, BeerAdvocate and Draft Magazine, The Porter Beer Bar will wow everyone from the beer novice to the enthusiast. The Porter Beer Bar 1156 Euclid Ave Atlanta, GA 30307 404.223.0393 joe@theporterbeerbar.com Beer Cellar Rental Information Thank you for your interest in renting The Porter Beer Cellar for your next private party! • Guest Count: Seats up to 30 people, holds 35 standing. • There is a room rental fee of $350, this does not include any food, drink tax or gratuity. • We can also accommodate most food allergies and special requests. (vegetarian, vegan, gluten free, etc.) • All parties of ten or more require selecting ONE family style food menu for the entire party. • Parties smaller than ten may order off the regular menu if desired. • The room rental fee of $350 must be paid in order to guarantee your reservation of the beer cellar. • Please fill out the included questionnaire with your rental contract. The Porter Beer Bar 1156 Euclid Ave Atlanta, GA 30307 404.223.0393 joe@theporterbeerbar.com Hor D’ourves Nibbles
    [Show full text]
  • Professional Bartenders School Workbook
    Campus Store T-Shirts and More Be Sure to Check Out Professional Bartender School’s Online Campus Store www.ProBartendingSchool.com and click on Campus Store or Campus Store: www.zazzle.com/BartenderSchool T-Shirts Hoodies Customize online Mugs your clothing Caps styles, color and size Tote Bags Business Cards and more VISIT THE CAMPUS STORE OFTEN AS WE CONSTANTLY ADD NEW BARTENDING SCHOOL ITEMS Campus Store: www.zazzle.com/BartenderSchool NOTES STUDENT NAME___________________________ ADMISSIONS: 760.471.5500 SAN MARCOS SCHOOL INSTRUCTOR PHONE: 760.471.8400 MISSION VALLEY SCHOOL INSTRUCTOR PHONE: 619.684.1970 JOB PLACEMENT LINE: 760.744.6300 PLEASE SILENCE YOUR CELL PHONES!! Every class will be about 1 hour instruction and 2 hours hands-on training. You must complete 30 hours of class time to graduate. Students who must miss classes, arrive late, or leave early, please make arrangements with your instructor to make up for lost time. We are very flexible, but it is imperative that you let us know the circumstances. Signing In and Out: State law requires that all students sign in on our daily attendance sheets in order to receive credit for your classes. Students in the afternoon class must park in the rear parking lot to accommodate the other businesses. 48 1 NOTES The bar station, or well , is where a bartender prepares cocktails. Every bar has the same or similar equipment. When your well is fully stocked, you will have everything you need for your shift at arms length. Your well liquors are the lowest quality and cheapest liquor available. They are located in the speed rail for easy access.
    [Show full text]