National Amaretto Day is April 19th! Check out BARTENDER® for cocktail recipes, feature bartender, bar and more https://mailchi.mp/bartender/april2018-e-news-from-bartender-371107?e=[UNIQID]
Now on the front page of www.bartender.com BARTENDER® Spring issue features International Bartender Keegan Eric Smith at The Sheraton Grant Hotel in India, Bartender Jenn Harvey, Mandarin Oriental in Vegas, Brenne French Single Malt Whisky, plus Creative Cocktails, Signature Cocktails and more!
Win a trip for 2 to Hawaii! Check out BARTENDER March E-News (http://mailchi.mp/bartender/march2018-e-news-from-bartender-371103) for St. Pat’s cocktails and much more.
Happy 4th of July to all! Have fun, be safe. May we suggest a
1.5 oz Brugal Especial Rum
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
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
Check out BARTENDER® June E-News for Bartending Simulator Game, New Products, Feature Bar, Bartender, Cocktail Menu, Wine, Beer, and much more! http://eepurl.com/b3VM7r
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.