| |
Worldwide Bartender Bulletin
Volume 11, issue 34, October 12, 2009
by Gary Regan and Mardee Haidin Regan
(c) 2009 Ardent Spirits
Testimonials from Bone Fide Hot Shots Here Fabulosa Review Here
Click on the link above to help support our favorite charity, please.
And click here to see a You-Tube testimonial about Wine to Water
In This Issue:
Coley's Corner: Glimpses of Bartenders Like You
Quantum Cocktails: Oliver Cocktail
Bartender's Bookshelf: Guess what?
Bar Code: Across the Bar from Arthur Shapiro
Cocktailian Calendar
Hot News Flashes: For Bartenders Like You . . .
Join the Ardent Spirits Facebook Group
 |
| Coley's Corner |
Ada "Coley" Coleman was a celebrated early nineteenth-century bartender at London's Savoy Hotel, and she was a woman who got her fair share of the limelight. When she announced that she was about to retire, in 1925, The Daily Express quoted her as saying, "I made cocktails for Mark Twain when he came in the Savoy, Diamond Jim Brady, Prince Wilhelm of Sweden, James Corbett, 'Mr A.', the Egyptian Princess - yes, and the Prince of Wales," and noted that she was "known to thousands of men all over the world."
In "Coley's Corner," then, we bring you links to stories about bartenders all over the place. We think it might make Coley smile. In this issue we're featuring:
Kim Newton's first association with AmVets began at Post 12 in Royerton, where she hired on as a bartender.
Bangalore boasts a new bartender! Desi Night at the i-Bar got classier with celebrity bartender Ramesh Dembla
A camera crew filmed Misty Kalkofen, of the Boston bar Drink, as she delicately slapped both sides of a sage leaf—the garnish for a creation called the Botanical Garden—on the back of her hand before slipping it on top of the gin-based drink.
Julia Marcinkiewicz, a bartender at Olivers & Planck's Tavern in Yarmouthport, is one of three female finalists in the 2009 Cape Cod's Hottest Bartender Contest
Tom Boyle, 41, is the top bartender at the open-air getaway that is the Lake House Bar & Grill. The islandy spot is hidden behind the Trianon Hotel at the Promenade at Bonita Bay in Bonita Springs.
Bartenders flip bottles for a cause at T.G.I. Friday's
Brisbane's best bars revealed
St. Regis bartender Eric Marcus gave Buzz a quick tutorial on the spicy, tangy, potent concoctions.
Krazy Kooters is an unassuming bar on the outskirts of Bartow. And that suits Kim Cole just fine. This 39-year-old bartender and mother of two grown children enjoys hanging out at the bar as much as working there.
Claire Smith joined the industry as a bartender in 2001. But she emerged from behind the counter to go top of the table as one of the most respected authorities on vodka and mixology worldwide
Diane Jordan found at: The West Indian Social Club (Hartford)
Dating tips from bartenders
|
|
 |
| Quantum Cocktails: The Oliver Cocktail |
|
Oliver Cocktail
Ripped from the pages of the bartender's GIN compendium
Note: The original formula for the Oliver has no bitters, and no orange twist. calls for equal parts of Plymouth gin, and sweet and dry vermouth. This version works well, but truth be told, I chose to put this drink into the book because of the story that goes with it, so I decided to play around with the recipe a little. I added orange bitters to the recipe, and I chose the No. 6 brand specifically because the cardamom plays nicely with the Plymouth gin. And since I was playing around with the drink I went for the Noilly Prat brands of vermouth, too. (For those of you who are bound to ask, I used the N. P. dry bottling made available in the USA in 2009.) The orange twist is an optional aromatic garnish, so if you want a mediocre version of the drink, leave it out.
45 ml (1.5 oz) Plymouth gin
45 ml (1.5 oz) Noilly Prat dry vermouth
45 ml (1.5 oz) Noilly Prat sweet vermouth
2 dashes Regans' Orange Bitters No. 6
1 orange twist, as garnish
Stir over ice and strain into a chilled champagne flute.
"A dashing young yachtsman sang a dainty French melody, taught him by a peasant girl at Biarritz, another member of the party told a story with a droll climax. All drank to the life that hurried past. Ultimately, everybody at the table became more or less heated, except Tom Ray. He was cool, contented, unflushed.
"A member of the party called a waiter, then turned to Tom Ray and made this suggestion:
"'I say, dear fellow, invent us a new drink.'
"'Great idea!' said another. 'Make this night historical.'
"'I'll think it over, and send you a suggestion,' Tom Ray replied.
"'No, we want it this minute!'
"'If you insist, I will impart to you a secret I have long cherished
I will give you a friend's inspiration that is infinitely better than any of mine. Let me have a talk with your head-waiter.
"After that conference, a bowl of finely cracked ice was brought and three bottles of liquor—all chilled. The labels had been removed, to highten [sic] the mystery of the concoction. Taking the bottles, one at a time, Tom Ray filled a goblet to the rim and turned the contents into the bowl of ice. Three liquors, in equal proportions. A waiter then stirred the compound until it smoked with cold. The ice was then removed with a strainer and the drink was served in tall cocktail glasses.
"'No questions are to be asked or answered until every glass is drained,' Tom insisted. 'I believe you will like it.'
"Every man stood to his guns.
"'Excellent!' said they all.
"'Superb!' commented Tom Ray. 'I may say this, because it is not my invention. The receipt is: Equal parts of French and Italian Vermouth and Plymouth gin !'
"'Gin?'
"'Yes; the juice of the juniper berry!'
"'Gin!' exclaimed everybody present—in doubt, because the taste was completely hidden. They never had tasted a common drink.
"'Certainly,' replied Tom Ray, firmly. 'What could be more appropriately associated with this wonderful club?'
"'But gin is made for varlets,' somebody stammered.
"'By tradition, yes,' was the answer; 'but a drink like this is fit for the gods of Olympus.' When an opinion was uttered by Tom Ray, the final verdict had been rendered.
"'Give it a name!' shouted several voices when the delicate after-taste began to develop on their palates.
"'I christen it with the name of its inventor, Mr. Oliver, of the Stock Exchange, added Tom Ray, taking up his glass, after all the others had been refilled. 'I name it The Oliver Cocktail!'"
On a Margin by Julius Chambers, 1908.
|
|
 |
| Bartender's Bookshelf: the bartender's GIN compendium |
 |
|
"Having recently taken over at Plymouth, whilst trying to steer myself in the right direction, [I] have been absorbed and indoctrinated into everything that is good, bad and ugly regarding Gin. Several books and countless Martinis/Pink Gins later, I am getting there . . . All the information I have researched is actually in one place, it's called the bartender's Gin Compendium.....I shall take it everywhere."
Maximillian Warner, International Brand Ambassador, Plymouth Gin.
|
| BUY IT NOW! |
|
|
 |
| Bar Code: Across the Bar from Arthur Shapiro |
This is the 3rd in a series of postings on Tequila and this week I'd like to deal with the heart of the business and hone in on brands.
During the course of my marketing career I've had the good fortune to work on or with most of the leaders, Jose Cuervo, Herradura, 1800, Don Julio, Patron, to name drop a few.
From my standpoint then, here are a number of observations to which I would love to get your reactions.
First on the subject of brand choice there are two camps. The largest group, of course, comprises consumers whose brands are chosen on the basis of popularity and image (with lots of rationalizations). The aficionado and bartender segment leans toward heritage and product appeal. I guess it could be summed up with Patron vs. all the others. That's why I found this 1800 TV ad so interesting.
http://www.youtube.com/watch?v=9BdM5RE6nz0&feature=player_embedded
Second, Tequila as a category is evolving both in quality and quantity led by the brands. Tequila's volume in the US is larger than Gin, Scotch or Brandy/Cognac. And it's rate of growth over the past 5 years is faster than nearly all others including Vodka.
So tequila seems to be shedding its bad boy image and breaking out of the limited drinking occasions of the past. It would also seem that the quality has changed, leading to more mainstream usage led by the top shelf brands and the scores of new products that enter the market every week.
What do you think?
- Will Tequila's growth continue?
- Is there significant usage beyond shots and margaritas? If not, do you think this will happen?
- Above all, I'd really like to learn what your views are on some of the brands out there.
Gaz and I have been talking about an easy to complete short survey that will accompany these postings in the future. But for now, if you get a minute please send me an email.
Salud, arthshapiro@gmail.com
| It's 8:55 a.m. Do you know what month it is? |
Click on John's Stingray to see more . . .
|
|
 |
| Hot (News) Flashes |
Atta Glance:
Mayahuel in New York is looking for a new bartender
The Pegu Club in New York seeks an Evening Floor Manager.
Clover Club is reviving the Supper Club
One-Day Bar and Cocktail Training Seminar added to UKBG Training Curriculum
Aviation Gin Takes Flight in Europe
Attention Connecticut Bartenders!
The Travels and Teachings of Jonathan Pogash
|
Mayahuel in New York is looking for a new bartender
|
Mayahuel in New York City is looking to add one more Bartender. Knowledge of Cocktails and Spirits (Particularily Tequila and Mezcal) is a must. Right person should be hardworking, have ability to utilize common sense, and be fluent in Sarcasm. Those with ability to also cover floor shifts are twice as desirable. Please note shifts available are most likely Sunday and Monday so please check your schedules before applying. Those qualified and interested please send resume in body of email to Philipquarrels@yahoo.com and tell me a little about yourself and what makes you a viable applicant for position.
|
The Pegu Club in New York seeks an Evening Floor Manager.
|
The Pegu Club in New York seeks an Evening Floor Manager. The right candidate will be polished, energetic, extremely organized. Candidate will also have excellent service skills, be able to work with and motivate staff, and deal with an upscale customer base. The ability to multi-task & take initiative is a must!
The candidate must have a positive disposition, winning personality, excellent verbal skills, and be self-assured but not arrogant. This position is not flexible. It is a full-time position and the shifts will be 5 nights a week (always weekends.)
A minimum of 1 year management experience in F&B is required (additional experience as a bartender or server is a plus).
No attachments will be opened. Please paste your resume into the body of the email text, and send to: info@peguclub.com
|
Clover Club is Reviving the Supper Club
|
The original Clover Club hosted a Supper Club that was made famous for its stimulating debate over current events, some good natured "roasting" of local celebrities in the world of literature and politics... and of course its potent cocktails and exquisite food.
ON TUESDAY OCTOBER 20th, Clover Club is reviving the Supper Club and all of the style that accompanies it.
Click here for more info.
|
One-Day Bar and Cocktail Training Seminar added to UKBG Training Curriculum
|
UKBG Training Course leader Brian Page has announced a new professional One-Day Bar and Cocktail Training Seminar to run alongside their already successful Level 1 Three-day and Level 2 Five-day courses.
"We have noted a demand for this format from many potential bartenders and have created this course to meet their needs," said Brian.
"We have already had a test run of this format to test the content and the amount of time spent on each subject and this was well received by our participants and we are satisfied that this one-day format is up to our usual high standards."
Brian and his colleague Peter Dorelli, who personally run all UKBG London courses, are agreed that they had one of the best jobs in the world and want others to take advantage of their experience.
The UKBG, as a not-for-profit organisation, are able to offer these courses at an extremely reasonable cost.
The One-Day Bar and Cocktail Seminar will be £100
The three-day Level 1 remains at £250
The five-day Level 2 remains at £400
Just as for existing courses the UKBG will issue certificates to all those who complete the course and this certification is the only one in the UK to have the recognition of all the Fifty-Five member countries of the International Bartenders Association.
The UKBG have always led the way in first class bartender training believing that to be a good bartender you need to know a lot more than how to produce a few cocktails. They are also offering an optional 'bolt on' Personal Licence Holders Course to all their courses which will be delivered by a partner organisation.
The new One-Day Bar and Cocktail Training Seminar will run for one day a month but will be offered more frequently as demand grows.
The UKBG Scottish area, based in Edinburgh, is also looking to add this format to their curriculum
Details of all the UKBG courses are on the UKBG website and registration forms can also be downloaded from there. www.ukbg.co.uk
|
Aviation Gin takes Flight in Europe!
|
Aviation Gin Co Founder Ryan Magarian cordially invites the world bartending community to join him for special guest bartending appearances at the following bars as he stumbles across
The Western European Countryside
October 6 Windhorst Bar, Berlin
October 8 Le Lion, Hamburg
October 13th and 14th Door 74, Amsterdam
October 15th The Experiment Cocktail Club, Paris
|
Attention Connecticut Bartenders!
|
Two local bartenders WANT YOU, to sign up for the CT chapter of the United States Bartenders Guild, (USBG) The USBG is an organization dedicated to the continued refinement of our craft. Such refinement is acheived through advanced product education; original hand crafted cocktail competitions, and aggresive involvement with other professionals in the beverage industry throughout the country and internationally. It is their intention, desire and main focus to become the most skilled, knowledgeable and professional group of bartenders in the industry. Check out USBG.org for more info or email Dimitri at thecocktailchemist@hotmail.com or David at Btender8269@yahoo.com.
|
The Travels and Teachings of Jonathan Pogash
|
The Cocktail Lab: A Hands-On Workshop w/ Jonathan Pogash
Bartenders, cocktailians, ambassadors, amateurs: looking to expand your cocktail-making repertoire? Step behind the bar w/mixlologist Jonathan Pogash and learn how to craft your own original cocktails from nearly any ingredient. After a quick primer on basic bar techniques, current cocktail trends and the science behind the perfect flavor combinations, you'll be let loose to create your own unique libations from a veritable cornucopia of spirits, mixers, fresh fruits, juices, herbs, and spices while Jonathan guides you on your way to perfecting your technique. Plus, you'll leave with a goodie bag that will make your head spin (were you to drink it all at once...)
Location: Astor Center (the Kitchen), 23 E. 4th St., NYC
Price: $65 **1/2 off w/ special code: INDUSTRY09
For dates, info and tickets, visit: http://www.astorcenternyc.com/class-the-cocktail-lab-a-hands-on-workshop.ac
|
|
About gary regan
|
|