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BARTENDER ® Super Bowl Cocktails XLVI
For Super Bowl XLVI, BARTENDER® Magazine (the largest on-premise publication in the World) would like to suggest these cocktails:
New York Giants
Big Apple Manhattan
2 ½ oz. Laird’s Apple Jack (big apple but made in New Jersey)
1/8 oz. cranberry juice
Stir with ice strain into a chilled cocktail glass or serve over ice. Garnish with a slice of a New York apple.
New England Patriots
The Patriotini
2 oz. Tullamore Dew Irish Whiskey (they are dew for a win)
½ oz. Sour Apple Schnapps
1 oz. cranberry juice
Serve over ice.
SWEET BUBBLY FOR YOUR SWEETHEART THIS VALENTINE’S DAY
Embrace the Romance with Korbel Sweet Cuvée and Sweet Rosé
GUERNEVILLE (RUSSIAN RIVER VALLEY), CA, January 26, 2012 – Picking out the perfect gift for that special someone for Valentine’s Day can be a difficult task. In affairs of the heart, the best gifts are classic gifts, and the classic Valentine’s Day gifts are red roses and heart-shaped chocolates. This year, why not kick it up a notch and offer your loved one a sweet alternative, Korbel Sweet Cuvée and Korbel Sweet Rosé California champagnes.
Red roses, with their message of love, may always be the number one Valentine’s Day gift, but sweet libations are clearly gaining ground. Korbel Sweet Cuvée and Sweet Rosé – produced using the time-honored méthode champenoise (in which the bubbles are created by secondary fermentation in the bottle) – are a newer Valentine’s Day tradition. Korbel Sweet Rosé, for its rose hue and generous fruit, make the traditional gift of red roses wilt with envy, while Korbel Sweet Cuvée speaks to romance with its beautiful gem-like bubbles and bright delicate flavors. More than a gift to give, these Korbel Sweet varietals are a gift to share on Valentine’s Day. The romantic color, fresh berry flavors and complex finish invite toasts to love and happiness, while pairing exquisitely with strawberries and chocolate.
For added flair, rim flutes with chocolate (simply heat some chocolate chips in the microwave until slightly melted. Mix the chips and twist the rim of the flute over the chocolate to coat. Let stand in the refrigerator for at least 2 minutes to set or until ready to serve). Place one cherry or raspberry in the bottom of your chocolate rimmed flute and pour Korbel Sweet Cuvée or Korbel Sweet Rosé over the top.
The Korbel Sweet Cuvée and Sweet Rosé California champagne varieties are truly affordable luxuries guaranteed to create truly special Valentine celebrations. Simply put a few bottles in the refrigerator so you’ll always have these delicious sparklers on hand for yourself and your special guests.
Established in 1882 in Sonoma County’s Russian River Valley, Korbel Champagne Cellars produces the United States’ most popular méthode champenoise champagne. But the true measure of Korbel’s success during its 130 years can be seen in the impact it’s had on American consumers and its presence at various celebrations throughout the years. Owned and managed by the Heck family since 1954, Korbel currently makes eleven champagnes and a limited amount of still wine. In a separate facility, Korbel also produces one of the country’s most respected brandies.
# # #
Toast Love. Celebrate responsibly.
$100 dollar Margarita!
Drink as if you’re the mighty Greek king Midas and everything you touch is gold. Come experience royalty at Platinum Dollz, New Jersey’s number one gentlemen club and restaurant. Platinum Dollz signature drink for a king is a 24kt frozen margarita. Made with the finest tequila ever made Gran Patron Burdeos is pure pleasure topped with 24kt gold leaf petals and Hawaiian black lava salt around the rim. Platinum Dollz 24kt frozen margarita is priced at $100 dollars you can taste how luxurious this drink is. Come experience the feeling of being a king.
SKINNY COCKTAILS BY RAY AND JACLYN FOLEY
Skinny Cocktails by Ray and Jaclyn Foley is full of more than 250 tasty low-cal cocktail options. These cocktails are perfect for letting loose with friends or just having a drink by the pool without having to worry about the calories.
Skinny Cocktails includes some perfect summer drinks for any occasion:
The Bikini-55 calories
3 oz. Ocean Spray diet orange citrus drink
¾ oz. coconut flavored rum
Orange slice for garnish
Havana Beach-120 calories
2 oz. light pineapple juice
½ lime
1 oz. Bacardi light rum
1 tsp. sugar
Diet ginger ale to top
Lime slice for garnish
Island Breeze-66 calories
2 oz. Vita Coco Coconut water
1 ½ oz. TY KU sake
Slice fresh cucumber for garnish
The No-Guilt Margarita-120 calories
4 oz. seltzer water
1 oz. fresh-squeezed lime juice
1 ½ oz. 1800 tequila
2 packets of no-calorie sweetener
Sunburn Cooler-185 calories
5 raspberries
4 slices green bell pepper
1 ½ oz. TY KU liqueur
½ oz. lime juice
¼ oz. ginger liqueur
And More!
Skinny Cocktails also gives recipes for non-alcoholic drinks because skipping the alcohol doesn’t have to mean skipping the fun or flavor. The book also comes with list of the calories in mixers, alcohol, and beer so no matter what you choose to drink you can stay skinny.
Let loose this summer and don’t worry about fitting in those skinny jeans in the fall.
Ray and Jaclyn Foley are expert bartenders and publishers of Bartender magazine. Ray is also the founder of the Bartenders Foundation Inc. and the author of Bartending for Dummies. He has appeared on ABC-TV News, CBS News, NBC News, Good Morning America and Live with Regis and Kathie Lee. He has also been featured in major magazines, including Forbes and Playboy. Jaclyn Foley is also the author of Girls Night. Ray and Jaclyn reside in New Jersey.
TWO FANTASTIC COCKTAILS FROM EL BULLI
SUGAR CANE MOJITOS AND CAIPIRINHAS
From El Bull
Serves 10
Ingredients:
5 lengths of sugar cane
For Mojito
3/4 cup rhum agricole (such as Neisson Rhum Reserve Special)
15 fresh mint leaves
For Caipirinha
3/4 cup cachaca
To finish: demerara sugar
Citric acid crystals
1/4 cup fresh lime juice
Grated lime zest
10 fresh mint leaves
crushed ice
Preparation
For sugar cane rods:
1. With serrated knife, cut sugar cane following its natural separations, which should not be less than 3 inches.
2. Peel the bark of the sugar cane.
3. Cut the tender inside of the sugar cane into rectangular rods 3 inches in length by 1/2 inch wide to produce 20 rods of sugar cane.
For sugar cane mojitos:
1. Place 10 sugar cane rods in a Ziploc bag, along with rhum agricole and mint leaves.
2. Seal the bag tightly and store in the refrigerator for 24 hours.
For sugar cane caipirinhas:
12. Place 10 sugar cane rods in a Ziploc bag, along with cachaca.
2. Seal the bag tightly and store in the refrigerator for 24 hours.
To finish cocktails:
1. Remove sugar cane rods from Ziploc bag.
2. With a knife, make a small vertical cut in one end of each of the mojito rods and insert a whole mint leaf into each, being careful to center the leaves.
3. Sprinkle demerara sugar and grated lime zest over all the rods.
4. Sprinkle two citric-acid crystals on each mojito rod.
5. Fill two glasses with crushed ice and place five mojito rods and five finished caipirinha rods in each.
6. Serve at once.
To enjoy: Chew and lick the cane to extract the cocktail. (The cane is not eaten).
Manhattan Cocktail Classic Aftermath
We went to this, saw some wonderful people, and had a GREAT time!
Ah yes, the Manhattan Cocktail Classic Gala. An annual blow-out of extremes, excesses, and lots and lots of cocktails. 40,000 cocktails to be exact. With 3,000 guests celebrating and drinking – thats 13.3 cocktails per guest!
We, unfortunately did not have 13.3 cocktails – but we can tell you (from today’s headache and the junk-food cravings) that we had our fair share. The Manhattan Cocktail Classic Gala is quite a production. Created by the talented Lesley Townsend, this was the second year of the annual event that was attended by over 130 liquor vendors – read – an amazing opportunity to taste those unknown brands in one place!
image via The Manhattan Cocktail Classic
The festivities took over the entire New York Public Library – cocktail and food stations in almost every room and corner of the building, live bands, caricatures, oysters bars, burlesque dancers dancing in large bird cages, and those grand staircases and devastatingly beautiful reading rooms filled with young New Yorkers dressed for the occasion. Festive fascinators, top hats, canes, masks, floral head pieces, ties with mini martini glasses, and so many prom dresses.
image via The Manhattan Cocktail Classic
image via Metromix
It was really wonderful to spend an evening in the Library – the exquisite Beaux-Arts marble building by architects Carrère and Hastings was completed in 1911. Party-goers wrapped around the block to get into the event, and upon entry we knew it was bound to be an epic night. Each vendor had a station and a signature cocktail for the event. Renowned bartenders such as Tony Abou-Ganim and Brian van Flandern poured what seemed like an endless number of cocktails (we hope they are treating themselves to a vacation after this week).
Campari, you are so delicious
We started the evening with one of Tony’s legendary Campari Negronis, then onto the Tanqueray no. 10 Tom Nichol, Barritt’s Ginger Beer Just Got Paid, Farmer’s Gin Gimlet, a taste of Cayrum (so delicious), Hibiki Highball, and our two favorite cocktails of the evening: the Glenlivet Blood and Sand, and theYamazaki cocktail.
There were some more mixed in there as well – ok maybe we got close to 13.3…
We were bummed that we were not able to hit every station and try one of each cocktail – but it’s probably best we didn’t.
image via @dianavilibert
Our next MCC event – the Campari Spritied Fête for the Senses Inspired by Padma Lakshmi at The Box!
Tickets for events are still available – check out the Manhattan Cocktail Classic website for more information.
CRAZY COCKTAILS YOU REALLY OUGHT TO TRY…
….And Some That May Not Go Down So Easily
From the BRAND NEW Fourth Edition of BARTENDING FOR DUMMIES, available at a bookstore near you!
CRAZY COCKTAILS YOU REALLY OUGHT TO TRY
ANTI-FREEZE
- 1 1/2 oz. Vodka
- 1/2 oz. Midori
Shake with ice. Strain and serve.
MEAT & POTATO MARTINI
- Generous Glacier Idaho Potato Vodka martini
Garnish with slice of salami
S.O.B.
- 2 oz. Sobieski Vodka
- 1/4 oz. Marie Brizard
- Blackberry Brandy
Pour Sobieski Vodka over blackberry brandy.
BETWEEN THE SHEETS
- 1 oz. Remy Martin Cognac
- 1 oz. Cointreau
- 1 oz. Bacardi Light Rum
- Dash Lemon Juice
Shake with ice. Strain into a sugar-rimmed glass.
CEMENT MIXER
- 3/4 shot Irish Cream
- 1/4 shot Rose’s Lime Juice
Pour ingredients directly into the glass. Let the drink stand for 5 seconds and it will coagulate.
FREDDY FUDPUCKER
- 1 3/4 oz. Jose Cuervo Tequila
- 3 oz. Orange Juice
- 1/4 oz. Liquore Galliano
Stir tequila and orange juice in a rocks glass. Top with Galliano.
LIMP MOOSE
- 1 oz. Irish Cream
- 1 oz. Canadian Whisky
Shake with ice and strain into a shot glass.
MONKEY SEE MONKEY DO
- 1 oz. Baileys Irish Cream
- 1 oz. Rhum Barbancourt
- 1 oz. Banana Liqueur
- 1 oz. Orange Juice
Shake with ice and strain.
PICKLE BACK
- 1 1/2 oz. Jameson Irish Whiskey
- 1 oz. Chilled Pickle Juice
Pour the Jameson (room temperature) in one shot glass and the pickle juice in another. Shoot the Jameson and chase with the Pickle Juice.
ZIPPERHEAD
- 1 oz. Stolichnaya Vodka
- 1 oz. Chambord
- 1/2 oz. Club Soda
Combine in a shot glass with the club soda on top.
COCKTAILS THAT MAY NOT GO DOWN SO EASILY
GOLD FURNACE
- 2 oz. Goldschlager
- 2 dashes Tabasco
Combine in a shot glass.
LIZARD SLIME
- 1 1/2 oz. Jose Cuervo Mistico Tequila
- Midori
In a shot glass, float the Midori on top of the tequila.
OIL SLICK
- 1 oz. Rumple Minze
- 1 oz. Bourbon
Shake with ice and strain into a shot glass.
IGUANA
- 1/2 oz. Tequila
- 1/4 oz. Vodka
- 3/4 oz. Coffee Liqueur
Combine over ice
INCREDIBLE HULK
- 1 oz. Hypnotiq
- 1 oz. Cognac
Layer over ice and then stir for the transformation.
MIND ERASER
- 1 1/2 oz. Vodka
- 1 1/2 oz. Kahlua
- Splash of Tonic Water
Shake the vodka and Kahlua with ice and strain into a shot glass. Top with tonic water.
NEVA
- 1 1/2 oz. Vodka
- 1/2 oz. Chambord
- Splash Cranberry Juice
- Soda Water
Combine the first three ingredients in a tall glass. Fill with soda water.
SCORPION
- 1 1/2 oz. Vodka
- 1/4 oz. Blackberry Brandy
- 1/8 oz. Rose’s Grenadine
Combine in a shot glass.
WET SPOT
- 1 oz. Cuervo Tequila
- 1 oz. Baileys Irish Cream
Shake with ice and strain into a shot glass.
April Fools’ Cocktails Pack a Punch — and a Punch Line
(March 31) — April Fools’ Day doesn’t have the reputation of a “hangover holiday” like St. Patrick’s Day or New Year’s Eve, perhaps because boozehounds usually take their drinking very seriously.
Still, there are some boozy beverages that pack both a punch and a punch line, such as a bizarre concoction called the Cement Mixer, which San Diego bartender Edwin Decker said is the all-time, No. 1 prank cocktail ever.
It works like this: You ask your victim to take a shot of Baileys Irish Cream and hold it in the mouth while sipping a shot of lime juice.
Unbeknownst to the victim, when the Baileys mixes with the lime juice it transforms into what Decker describes as a “curdled, sour, spongelike goo that forms in the mouth like cement, but tastes like sour mucus.”
According to Decker, the aftertaste of the Cement Mixer is so appalling that it usually takes two beers and a shot or two of tequila to get rid of it.
Decker doesn’t understand why bars don’t offer the Cement Mixer as an April Fools’ Day drink.
“It seems like it’s more popular for birthday parties, when people want to prank their friends,” he said. “But it’s a natural for April Fools’ Day.”
Would you give someone a cement mixer as an April Fools’ joke?
No, but it’s been given to me
Absolutely not
Yeah, sure
Although no one knowingly drinks it twice, he said everyone who has it immediately wants to prank friends.
Unlike other cocktail pranks, such as slipping laxatives into cocktails like the Frozen Mudslide, Decker said the Cement Mixer’s main appeal is that the prankster gets to see the effect, which is also the appeal of a prank potable called the Cricket.
Created by former bartender and unreformed prankster Michael Weiss, the Cricket mixes 3 ounces of green creme de menthe with 6 ounces of cranberry juice. Done right, he said, the drink should look black.
“The drink works best when it’s sent from one patron to another,” Weiss said. “Even better: The victim is totally unsuspecting when it’s delivered by a third party, so their guard is down.”
Unlike the Cement Mixer, which combines bad taste with spongelike goo, the Cricket just tastes nasty and the appeal is to see the face of the victim.
“It tastes just awful,” Weiss promised. “And you really need to see the expression on the victim’s face. I’ve always wondered why no one did a spit take after drinking it, but some people won’t turn down a free drink no matter how bad it tastes.”
Some prank cocktails are actually becoming popular as real cocktails.
Ray Foley, the editor of Bartender magazine and the creator of the Fuzzy Navel, said some people like to prank their friends with the Pickle Back, a shot of Jameson Irish Whiskey followed by a shot of pickle juice.
“It’s actually a popular drink,” Foley said. “Pickle juice is catching on — it’s good for you. However, you should see the look on the faces of people when they try it the first time.”
Foley also likes to make a prank version of the Room 1313. Normally, the drink contains 2 ounces of Hotel California Tequila with two dashes of grenadine and two dashes Tabasco, but Foley likes to heat things up on April Fools’ Day by putting in five dashes of Tabasco instead.
“This will make your face red!” he warned. “You have to be careful with Tabasco; it literally burns people.”
And that, he warns, is no laughing matter.