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odds and ends

Ardent Spirits iPhone/iPod-Touch App

&

PRESENT

Flip N Drink 

 Click the App Store link above to get this baby right NOW!

That's right, guys!  The Ardent Spirits Team have joined forces with some very very cool software guys, and now we have our very own iPhone/iPod-Touch App.  How very 21st-century of us, huh?

Click here for a Demo on You-Tube

Now Listen Carefully:

This App is a Top-Notch, Fabulous, Better-than-you-ever-thought-possible, Cocktailian's Dream.

It's Unlike Anything Else Out There.  Promise.

Wanna Hear What some of the Heavy Hitters are Saying?

Click Here

Here's an example of just one of the 100s of real fab cocktails on our app

 

Recipe

Adapted from a recipe by Dale DeGroff, author of The Essential Cocktail, New York.

15 ml (.5 oz) gin

30 ml (1 oz) maraschino liqueur

30 ml (1 oz) fresh orange juice

7.5 ml (.25 oz) fresh lemon juice

Champagne

1 orange peel spiral, for garnish

Shake the gin, liqueur, and juices over ice, and strain into a chilled cocktail glass.  Top with the champagne and add the garnish.

Cocktailian Conversation*

Casino Royale, by Ian Fleming, 1953, features double agent Vesper Lynd, the woman for whom the Vesper cocktail is named.  Bond describes the drink thusly: "Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel."


If You Like This Drink, You Might Enjoy: Aviation, Aviator, Beachcomber Cocktail, Classic Cocktail, El Floridita 1930, Hemingway Daiquiri, Martinez, Mary Pickford Cocktail, French 75

 

Every Drink has Every One of the Features Above


Flip N Click here for More Details

 

*That's right--each cocktail comes with it's very own bit of completely useless information that you can use to start conversations with that cool looking dude/dame with the tantric tat down the end of the bar . . .

P. S.

 

All the Classics are on this App

PLUS cocktails from these 21st-Century Master Cocktailian Bartenders

(Thanks Guys!  Much Appreciated.) 

Audrey Saunders, New York. 

Bob Brunner, The Paragon Restaurant and Bar, Portland, Oregon

Bradley Plymale, Ana Mandara, San Francisco

Bryna O’Shea, San Francisco.

Charlotte Voisey, Mixologist, Hendrick's Gin.

Chef Kathy Casey, Kathy Casey Food Studios, Seattle.

Chili Bill, Finnegan’s Wake, San Francisco

Christie Hartmann and Gage Tschyevkosky, Wolfgang Puck's restaurant, Denver.

Colin Peter Field, The Ritz, Paris.

“Cowboy” Dave Wright, The Windmill Lounge, Dallas, Texas.

"Curly" Haslam-Coates, Trio, Leeds, England.

Dale DeGroff, author of The Essential Cocktail, New York.

Daniel Eun, PDT, New York, 2008. 

David Wondrich, author of Imbibe, New York

Del Pedro, Grange Hall/Pegu Club, New York.

Don Lee, PDT, New York, 2008

Duggan McDonnell, Cantina, San Francisco, circa 2008.

Ektoras Binikos, Aureole restaurant, New York.

Ethan Kelley, The Brandy Library, New York.

Frank Caiafa, Peacock Alley, Waldorf=Astoria & Handle Bars, New York.

Ginger DiLello, Philadelphia Fish and Company, Philadelphia.

Giuseppe Gonzalez, Clover Club, Brooklyn.

Jacques Bezuidenhout, San Francisco

Jacques Bezuindenhout, San Francisco.

Jamie Boudreau, Tini Bigs, Seattle.

Jay Crabb, Bijou Restaurant and Bar, Hayward, CA.

Jim Meehan, PDT, New York

John Simmons, Petaluna, New York.

Jon Santer, Bar Agricole, San Francisco.

Jonny Raglin and Raul Tamayo, Absinthe, San Francisco.

Julie Reiner, Clover Club, Brooklyn, and Flatiron Lounge, New York, 2006.

Junior Merino, theliquidchefinc.com, Rayuela, New York.

Kacy Fitch, owner/bartender, Zig Zag Café, Seattle.

Kieran Walsh, Solstice Lounge, San Francisco, 2006.

Lane Zellman, New Orleans.

LeNell Smothers, Brooklyn.

Marcovaldo Dionysos, Michael Mina Clock Bar, San Francisco.

Michael Waterhouse, Dylan Prime, New York

Murray Stenson, Zig-Zag Café, Seattle

Neyah White, Nopa, San Francisco, 2008.

Nicholas Edwards, The Lark, Brisbane, Australia.

Nick Hydos, Painter’s Tavern, Cornwall-on-Hudson, NY.

Patrick O'Sullivan, bartender, Seppi's, New York.

Pete Kendall, Milk and Honey, London.

Phillip Ward, Pegu Club, New York, 2005.

Robert Hess, Drinkboy.com, Seattle.

Ryan C. Maybee, Jp Wine Bar and Coffee House, Kansas City, Missouri.

Ryan Magarian, Portland, Oregon

Salvatore Calabrese, Salvatore@Fifty, London.

Sean Bigley, The Fontana Bar,  Bellagio Hotel and Casino, Las Vegas.

Simon Weston, Bamboo, London.

Ted “Dr. Cocktail” Haigh, author of Vintage Spirits and Forgotten Cocktails.

Ted Kilgore,The Monarch, Maplewood, Missouri.

Thomas Waugh, San Francisco.

Tony Abou-Ganim, themodernmixologist.com, Bar Milano, New York

Victoria D'amato-Moran, Bottega Ristorante, Yountville, CA.

Xavier Herit, Daniel, New York.

Yvan D. Lemoine, iFoods, ifoodstudios.com, New York.

 And We Just Keep on Adding More and More . . .

Comments

 

Our Newsletter said:

Ardent Spirits e-letter Volume 11, issue 6, March 19, 2009 by Gary Regan and Mardee Haidin Regan (c)

March 18, 2009 11:08 AM
 

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