Happy 4th of July to all! Have fun, be safe. May we suggest a
Summerthyme Fling
1.5 oz Brugal Especial Rum
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
5 Blueberries
2 sprigs Thyme
Splash Club Soda
Muddle blueberries and thyme. Add Brugal, lemon and simple syrup. Shake and strain over ice in a tall glass. Top with soda. Garnish with a blueberry and thyme sprig.
Amanda Barton – Bartender
STK – LA, CA

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United we stand, peace for all. 

BARTENDER® Magazine Publisher & Founder Jackie & Ray Foley at The Roof of Viceroy Hotel in NYC with Ketel One finalists Master of the Mule. From left to right: Corey Creason 1st* (Bottle & Bine), Chance Murphy (The Cornelia St. Cafe), Justin Andrews (5th & Mad), Josh Hiller 2nd* (La Sirena), Maggie Eckl people’s choice winner* (The Dead Rabbit), Jennifer Sandella 3rd* (Burger & Lobster), Christian Orlando (Seamstress), and Albert Pero III (The Royalton Hotel). Fun day judging these creations, congrats to all!

1st Place Corey Creason (Bottle & Bine):                                                                                                                              “Moss Maiden” 1.5 oz. Ketel One Citroen, .75 oz. Ginger Syrup*, .5 oz. lemon juice, & .25 oz. Creme de Violette Combine all ingredients with ice, shake, strain over cracked ice, and spray gratuitously with Bols Genever. Garnish with tulip petals.

2nd Place Josh Hiller (La Sirena):                                                                                                                                      “Musket Mule” 2 oz. Ketel One Vodka, 1 oz. lemon, .75 black cardamom syrup, & 1 bar spoon apricot preserves        Shake all ingredients and strain over cracked ice in a Ketel One mule mug. Top with Q ginger beer. Insert two fanned dehydrated orange slices into the ice.

3rd Place Jennifer Sandella (Burger & Lobster):                                                                                                                  “The Breuckelen Buck” 1.5 oz. Ketel One Vodka, 1 0z. green ginger tea syrup, .5 0z. fresh lime juice, & splash of soda water  Add all ingredients to shaker tin and shake vigorously. Strain into collins glass & add fresh ice. Top with soda water. Garnish with a lime wheel, a piece of crystalized ginger candy & a ginger snap cookie.

Enjoy the weekend, be safe. 

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A toast to all the Mother’s!

DISARONNO GRAPEFRUIT DAISY

1 oz. DISARONNO

1 oz. Blanco Tequila

1 oz. Lime juice

1.5 oz. Ruby red grapefruit

                              1 dash Agave syrup

                              Grapefruit slice

Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a margarita glass with ice. Garnish with a grapefruit slice.

The Mexican martini was born in the late 70’s when a bartender at Cedar Door Restaurant in Austin, was served a margarita in a martini glass on a trip to Mexico. She returned to Texas raving about the drink, and Cedar Door created its own version, adding in olives.The Mexican martini has since become a Tex-Mex staple and the signature drink of Austin. It comes in many forms: some bartenders are certain it should be served in a shaker, while others serve the drink as a classic martini, but with tequila instead of gin or vodka. Some don’t make the drink without adding olive brine or muddling olives and peppers.This cocktail is hard to find outside of Austin, but is featured at the newly opened authentic Tex-Mex cantina El Original in New York City. If you’d like to make this drink at home, the recipe is below.

Happy Earth Day! 360 Vodka is the planet’s first eco-friendly vodka. The glass bottles are designed to be infinitely reusable! Learn more about Close the Loop program by clicking here: http://bit.ly/1YKPMjm