New Trends & Old Standards: State of Mixology 2013


Hi this is Chris from Abarabove.com. Today we will be exploring the new trends in mixology and examining some of the new standards that are out there, so stay tuned.

New Trends in Mixology

Pre-Batched Cocktails

One of the new trends that we are seeing in the market right now, is focused on how we deliver our cocktails to our guests. Pre-batched cocktails are becoming a new trend out there. One example is Canon in Seattle who bottle carbonate pre batched cocktails so they can give to their guests table-side, or if you are in a busy bar you can have this in your back pocket. When 15 people walk up and say what do you recommend? “We have these amazing drinks, that are in these cool bottles, they are fantastic and I highly recommend them.” It cuts down on your execution time and they are still fun.

Cocktails on Tap

Another place that comes to mind is a place called Jaspers corner in San Francisco. What they are doing is unique and different and following the same path that wine has taken over the last few years. They will pre-batch their Negronis and place them in a keg and have them on tap. So with the same philosophy, you can be in a busy bar and have amazing cocktails and still be able to interact with your guests.

Soda Programs

Another trend that we are seeing in the market now is that many of the high end bars are complimenting their amazing cocktail program with an equally amazing soda program. There are quite a few of them out there right now that are doing this. Slanted door is one of the first that comes to mind. There is new establishment that opened a little over a year ago in San Francisco called Ice Cream Bar that focus strictly on these old soda Fountain style sodas and creating this cool experience. Definitely keep an eye on this trend.

Nitro Infusion

One of the new techniques that I’ve seen that is making its way through the mixology community is a technique called nitro infusion. Essentially what you are doing is you’re cutting down the amount of time that an infusion takes from hours, days, months down to literally seconds or minutes. How you do it is to put your ingredients that you want to infuse into an iSi whip cream canister, with your alcohol. Next close the canister and add a nitro charge to it while shaking. Then add one more nitro charge and shake it a little more and let it rest for a few moments. Next you will release the pressure from the canister and after all the pressure has been released, then open the canister and you’re done. This will give you a lot of freedom to concept out drinks and create infusions and bitters on the fly. This is very powerful technique to have and master behind the bar.

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Experimenting with Barrel-Aged Ice


Hi, everyone! This is Chris from ABarAbove.com and today we’re going to be doing one of my new types of posts and that is experimenting. And today we’re going to be experimenting with ice.

So I’ve been running a barrel-aged cocktail program for the last year and a half and I’ve always had this thought at the back of my head, “Hey, wouldn’t it be interesting to fill these barrels that I’ve been using over the last year and a half or so with water, extract some of the flavors that have been building inside these barrels, make ice out of that water, and see if it contributes to or detracts from the cocktail?” So what I have in this barrel here is–in the interior lining, obviously, the wood has soaked up a lot of the characteristics of the bourbon and the sweets removed and the bitters that I’ve added to it–but this is full of water at the moment. I’ve actually let the water sit for about 10 to 14 days. And what I’m going to do is pull the water out of that barrel, I’m going to freeze it, and then we’re going to examine the ice that comes out of it after it’s all frozen. And after that point, we’re going to make a cocktail or probably just pour some bourbon over the ice and see if it helps or detracts from the final taste of the whiskey or bourbon. So that’s the plan. Let’s see what happens. And you’ll be able to see pretty quickly what happens just by my face: it’s that disgusting and it’s going to be hilarious to watch. So stay tuned!

So now we’re going to pour the water from the barrel into the glass. We want to show you the color changed that’s happened over the last two weeks that the water has been in contact with all that wood and the bourbon. So you can definitely see the color change that’s happened. So here we have the two different ice side by side. This one here is the regular ice: all of this is water. And this one here is our barrel ice. And you can immediately see the color difference. What we might not be able to see on camera is the textural difference between the two: the barrel ice has a lot more crystals in it, it just got a texture all the way through it, whereas the ice is just like ice that you would get in a restaurant. The one thing that you might not be able to see is, but that we’re noticing, is just how much faster the barrel ice is melting versus the regular standard ice. Obviously, there’s alcohol that is present in this ice just because it’s in the barrel. So it doesn’t surprise me that it’s melting so much faster. The biggest shock to me is actually just the crystal structure on the ice that is different between the two. Shouldn’t be that big as a surprise, but it’s just an interesting observation.

So there you have it. It’s been an interesting experiment and something that I will probably have fun with in the future. One of the applications that I’m already seeing right now is, as the ice melts, it actually imparts a lot more flavor to the drink. The one obvious point is that, if I was going to serve a barrel-aged Manhattan on the rocks, why not use the ice from the water from that exact same barrel? It’s essentially the same thing as–you’ve probably heard of the term–“branch water.” So you’re returning or adding more flavor to it than you would normally with just regular ice. So that’s the first application I see. The second application I see is that, if you want to add another interesting way or flavor with a completely different cocktail, that’s something you can do with this. It’s going to be really, really subtle, but it’s definitely a possibility. I wouldn’t recommend shaking with the barrel ice. I don’t know if you can see it or not, but it fractures a lot easier than regular ice. I can see the crystals running all the way through it and it kind of breaks apart pretty quickly and it melts very quickly. So I’d probably suggest not using it for shaking, but definitely, if you’re going to be stirring cocktail, I can see this being a really interesting addition to it. Or if you’re just putting cocktail over ice, this’ll be another additional layer of complexity that you add to your final drink. So those are my thoughts on barrel-aged ice and we’ll continue to have fun and experiment with this in different ways. One of my wife’s thoughts that she brought out to me before filming was, “Hey, wouldn’t it be interesting to take the water out of the barrel carbonated and served it in the cocktail?” So we might try that next. So stay tuned, but until then have a great shift and we look forward to seeing you next time. Cheers!

(Originally posted by Chris Tunstall)
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Apple of Discord – MxMo “Fire”


Hi, everyone this is Chris from ABarAbove.com and today we’re doing a contribution to Mixology Monday No. 76. And the subject today is fire!

So the cocktail that we’re going to make for you today is what I’ve called the Apple of Discord. Essentially it’s a take on a Pisco Sour with a Torontel style Pisco. I always know nice apple flavor with that particular type of Pisco. So essentially this is going to be an apple-spiced Pisco Sour.

So I’m going to go ahead and build the cocktail for you and show you what’s in it. So we have 2 oz. of the Pisco Torontel. We have 3/4 oz. of Granny Smith apple and 1/2 oz. of lemon juice for some more acidity. Earlier I made a hard spice syrup with cinnamon, clove, and a little allspice. I’ll put the recipe down in the show notes for you. But we’re just going to use 1/2 oz. of rich spice simple syrup. There we are. And one of the final touches, we’re going to do 3/4 oz. of egg whites in there. And now we’re going to add our little spring ball to get a nice foam out of it and shake it all up. So we’ll do a dry shake to build up some of the egg whites & proteins in there. And now we’re going to add some ice to chill the cocktail down. I realized we haven’t implemented any fire to this cocktail, but that’s definitely coming soon. So now we’re just going to chill the cocktail down. And we’re going to strain it in right into our cute glass. Perfect, beautiful egg foam right across the top. And now, the garnish portion.

Now for the garnish portion of this, we’re actually just going to take a melon baller and a Granny Smith apple and cut a big circular piece of apple right out of it and comes right out and we’re going to skewer it with a nice long pick. And now we’re going to add a little bit of cinnamon sugar and cook the whole thing in there and cut the whole thing in there. And I think you’re probably seeing what I’m going to do with this now. So now that we have this cinnamon-sugar-coated apple, we’re going to incorporate the theme now: fire. But why am I going to use this cute little brulee torch? Well, it’s very effective and gets the job done. But I have a better option: Propane torch. I’m sure you can see brulee-ing this apple up and doing this nice caramel coating around the outside of it, just like you would a creme brulee. Smells amazing, by the way. So now that we’re done brulee-ing our apple, were going to put the finishing touch on this cocktail. So in my little spritzer here, I have a cardamom tincture which is essentially just some cardamom in 100-proof vodka. I going to put out a couple of squirts across the top, really get that dose of the cocktail going. I’m just going to let sit the garnish right across the top. And I warn you, the minute you make one of these, you’re going to be making ten more. So just be prepared for a busy night and have a great shift, guys! Cheers!

(Originally posted by Chris Tunstall)
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How to Infuse Vodka – Part One


Hi this is Chris from ABarAbove.com and today we’re going to learn on of the essential steps, one of the building blocks in mixology, and that is infusions.

Now before we begin learning about infusions, I highly recommend that you look into your local laws, I remember back in 2010 I was managing restaurants and I would here that the ABC was going after the highest profile bars in San Francisco. They were raiding them and seizing all the infused alcohol they had and making them pour the infusions down the drains. There were also penalties and fines involved, not only that, but you don’t want to be on the ABC’s radar for breaking the law.

Now in 2011, we are very fortunate in that California passed Senate Bill SB 32 which overturned that law and allowed us to legally infuse alcohol and serve to our guests. Now not every state is that lucky. I know that in Tennessee right now, as of June 2013, the ABC is actively going after any restaurant that is infusing alcohol and serving it to their guest. So make sure that you understand the laws in your state, and county.

The general principles of infusion are very easy, essentially you are just making an alcoholic tea. You are going to add whatever substance you are going to infuse in your alcohol in a glass container, and just pour your alcohol over the top of it. The alcohol is then going to strip away any of the oils, sugars or juices that are present in the infusion jar. So the process couldn’t be easier.

Now that we have all scientific mumbo jumbo and legal jargon out of the way, let’s get hands on with this and have a little fun. I’ve prepared 15 lemons by rinsing them off and make sure there is nothing on the outside layer. Now I am just going to zest this away from the pith. When you do that, oils will be expressed and be released into the environment. I have prepared a bowl with a little alcohol, in this case vodka, and I’m going to try to capture as much of the oils as possible. What you’re going to do is drag your peeler right across the top. The other thing you want to make sure is that you are not adding any of the pith, or the white portion of any citrus, as it is the most bitter portion of the fruit and will make your infusion bitter. The peeler I have I actually spent a year looking for this exact one, testing a few of them out and finally finding this peeler. This peeler is very good at just removing the rind and not grabbing much of the white pith underneath. I remember that before I found this peeler I would have to make a pile of these lemon skins on a table and slowly begin to skin away the white pith from the rinds. At that point I would have to do 2-3 times as much work. So find a good quality zester if you can and experiment with it until you find something that works, you want the right tools for the job. I will post a link to the same one I found and hopefully it will be the same experience for you.

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Juice a Pineapple – With or Without a Juicer


Hi, everyone! This is Chris from ABarAbove.com. I was just about ready to make a Singapore Sling and I realized that this is a great opportunity to show you guys how to juice a fresh pineapple a couple of different ways just in case you don’t have the right equipment.

So we’re getting ready to juice and I realized that, in the past, I’ve always had to use a blender to make juices, I would have to separate the solids out and then have my juices after that. It was kind of a laborious process, but I didn’t mind because I didn’t know any better. My wife saw the process and all the hard work I had to put in just to make simple syrups and juices. So for Christmas, she got me a juice extractor and, man, it has made the world the difference already. So I’m gonna break this pineapple down. We’re going to juice it in a blender and we’re also going to juice it in a juice extractor and we’re going to show you which one you’ll enjoy. But until then, I’m going to show you how to break down this pineapple and get ready for juicing.

So the first thing you want to do when you break down this pineapple is to first take off the top, separate the two. So this is a fun little hat for later, which we’ll keep. The other thing is, you’re going to do a lot of cutting so you want to create a very flat base here. Now that it’s a little flat, you’re just going to shave down the sides here and get it ready for juicing… Now one of the things you’ll notice is you’ll have a lot of the brown segments on here, you’re going to want to go all the way down past that… So there we have it: we have a nice, trimmed piece of pineapple. We’re just going to cut it in half for the two different processes. Now the other thing you want to do is make sure that you cut out the center of the pineapple. So I’ll go ahead and do that to both sides. Now if you’re using blender, you’re going to have them cut into smaller bits and smaller pieces. So we’ll do that now and the reason we’re doing this is just to give the blender an opportunity to succeed… And then for the juicer, you can leave it in pretty large pieces. There you have it.

So now we’re going to load up the pineapples here into the blender. Make sure you don’t drop them all over the place like I do. And do yourself a favor: make sure you put the lid back on. It gets quite messy real quick if you don’t. You’re just going to get a rough chop on it, so we’re just going to go up the series until we get to liquefy. We’re going to stand and liquefy for a little while here. And if it’s not juicing, we’re going to add a little bit of water just to get everything going. So here we go… And there you have it. And now that we have it liquefied, we’re actually just going to strain everything out through a shinwa or have a strainer here. If you’re the restaurant/bar, you’re probably going to have a shinwa or some cheesecloth, that’s what I recommend you using. And the purpose for this is just to separate the liquids from the solids. This is essentially what you’re going to be serving your guests, so make sure that it’s palatable and presentable… There it is, and so we’re just going to let it sit and drain for a while. And now we’re going in to the juicing machine here. So now we’re just going to juice the pineapple in the juice extractor here. And it’s really complicated. I’ll show you things are done here. Don’t worry you’re in safe hands. So we’re just going to load this thing up. I always feel like the Dock in Back to the Future putting beer cans and banana peels in this thing. And then you’re just going to hit this button. And there you have it: pineapple juice!

Here we have two different juices. The one on your left is going to be the blender, the one on your right is going to be the juice extractor. I guess you can see the clear difference of the two already: the one on the blender is obviously a lot more volume and some of the things you might not be able to see at home is that there’s a lot more solid material in this glass than the other. I have strained this out just about a minute or two ago and it’s already reduced in volume substantially. So one of the other things is that when tasting it the one from the blender is a lot more foamy, it’s a lot more aerated than the one from the juice extractor, which just tastes richer and juicier and it just tastes like juice. So for the amount of effort and the final product, the juice extractor is definitely for me the way to go.

Now that we have our pineapples juiced and our cocktail made, I’m going to go ahead and drink this delicious beverage and wish you guys have a great shift. And we’ll see you next time!

(Originally posted by Chris Tunstall)
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Get the Most out of Tales of the Cocktail


Hi everyone, this is Chris from ABarAbove.com. We’re live here at Tales of the Cocktail and we are having a great time! So far we have gone to a couple tasting rooms and we’re going to hit a couple seminars later in the day and tomorrow. So stay tuned, we’ll keep you posted and we’ll let you know what we learn!

Hi everyone, we’re outside the Hotel Monteleone, we’ve been here for a few days now and now we’re going to give you some tips for the next time you come to Tales of the Cocktail.

So depending on your reasoning for going to Tales of the Cocktail, you definitely want to set your priorities differently. If you’re going primarily for an educational experience, I would definitely put the Seminars at the top of your priority list. This is going to give you an opportunity to meet leaders in the industry, shake their hands and trade business cards which is very powerful. So obviously make sure you have a stack of business cards with you, or if you need to create some business cards or personal cards so that you will be able to hand them out to people that you meet at Tales of the Cocktail. They should contain all of the pertinent information – your name, phone number and email address. And any other ways that you can think of for them to get into contact with you, either through Facebook, twitter or some other cool piece of technology that I haven’t even heard of yet. Keep that in mind when you’re going to Tales.

The other thing is that you will have an opportunity to see some brand new products before anybody else will in the world. It’s really cool – I got to see the brand new Perlini Carbonating system. It’s meant to batch large quantities of cocktails for bottle carbonated programs. We’re talking about like 2-300 at a time. It’s a really cool experience and I got to see it before anybody else did.

The last thing is that you might be attending seminars that you don’t know much about. So I got to go to a Seminar about the Molecular Mixology topic this year. They really focused on a lot of the details, and it would have taken me a few months to figure all of these items out, if I would have ever been able to. So you get a really deep knowledge from some of these Seminars, so it’s another benefit of the Seminars.

Now the Tasting rooms can be an educational experience as well. Now the brands that are there want you to ask questions and they want to teach out about their brands, they want you to understand who they are and what they do. Feel free to ask questions.

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Bartender vs. Mixologist – What’s the Difference?


Hi, everyone and welcome back to ABarAbove.com! My name is Chris and I realized earlier today when we were getting ready to do a video that we have a couple of videos under our belt now and it’s always been a concentration on the leap from bartender to mixologist, but we’ve not actually defined their roles and the difference between the two.

 

So today we’re going to have a conversation about the difference between the two, define the two different roles, and kind of show you what my intentions are with this business, which is to create a platform for mixologists.   So if you’ve been in the business long enough or if you’re a cocktail aficionado, the term “mixologist” can mean many different things: it could be the bar chef, it could be the guy behind the bar that knows the most about cocktails, it could mean that you have the most tattoos and a handlebar mustache and a bad attitude. You see, there are many different meanings and connotations on the word mixologist.

 

The one I liked the most is actually from an interview done with Dale DeGroff, who is essentially the one man responsible for creating this type of bartending or bringing this back to light from the historic times. His definition of mixologist was, back in the 1800s, they were the caretakers of the product behind the bar so they would receive barrels of whiskey that were still at barrel strength. And their job as mixologists was to bring that barrel strength whisky down to drinkable level by adding water to it. Also, they would be responsible for making products like gum syrup and fresh juices and creating the recipes that the patrons would be drinking for the day.   I believe that we can take a lot from that context and bring all that information to modern setting.

 

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Sazerac


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(Originally posted by Julia Tunstall)
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Vieux Carre


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(Originally posted by Julia Tunstall)
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Egg Whites in Cocktails – What a Difference an Egg Makes!


Hi, everyone. This is Chris from ABarAbove.com and today we’re going to be focusing on egg whites and how to incorporate them into your drinks. I remember when I was making the jump from bar tender to mixologist, I was doing a lot of research on classic cocktails and every once in a while, egg whites will pop up as an ingredient. And I’m not going to lie to you, it kind of freaked me a little bit just incorporating raw, uncooked eggs into a drink and then consuming them. But I’m here to assure you that I tried it, I loved it, and I’m so here to talk about it. And if you think about it, there’s so much alcohol in citrus in the drinks that utilize egg whites that it actually cleanses it and makes it okay and very safe to drink you have nothing to worry about.

So the drink that we’re going to be focusing on today is the Pisco Sour. It actually came from Peru and Pisco is a Peruvian brandy and traditionally you will use egg whites in this cocktail. But today we’re going to do a side by side comparison with and without the egg whites just to show the differences between the two.

So here on my left, we’ve already made one of the Pisco Sours without egg whites. So the ingredients are: Pisco, lemon juice, and rich simple syrup. And here on my Cheater Tin, I have the exact same ingredients as the first cocktail but I have left out the egg whites. And so I’m going to add the egg whites into the drink, shake it up, and then we’re going to see the difference between the two.

So let’s go ahead and get started with that. There you are. And with any egg white drink, you’re going to want to dry shake the cocktail and that means not putting any ice in there at all. And the reason for it is that you want to incorporate as much air as possible into the drink and break up the proteins of the egg and essentially you create this nice emulsion or foam that’s going to be resting right across the top of the cocktail. So there you are. And now let’s add some ice. We’re going to chill this drink down and just kind of see how it looks in the cocktail. So I’m just going to add some ice into this mixing tin, give it a good couple of shakes, and enjoy another tasty beverage.

So one of the things to also remember is when you’re shaking cocktails, you always want to have the smaller portion of your tins behind you, because what’s going to happen is, one of these days, this is going to break open and the contents are going to go flying. And if it’s the other way around, it’s going to go flying in front of your guests. So you always want to have it pointing backwards. And maybe one of these days in one of these videos it’s going to break open, it’s going to splatter everywhere. And trust me, I’m not going to edit that out; I want you guys to get to see that. But until then, let’s go ahead and chill this cocktail down.

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Pisco sour


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(Originally posted by Julia Tunstall)
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Bartending Tools Series Part 1- Strainers


Hi, welcome back to another video tip here at A Bar Above. Today we’re going to be talking about tools and I’m not talking about some of the customers that might come into our bars. I’m actually talking about the tools we use on a daily basis to make our drinks and craft our cocktails and make people happy. So today we’re going to focus on strainers and the three types that we typically use behind the bar and how to use them correctly.

 

The three types of strainers that we have here are: the Julep strainer, the Hawthorne strainer which is characterized by having a spring that you can press, and the fine strainer here which we’ll use with shakes and cocktails. Great, so now let’s take a look and see how they all fit together and how to use these tools properly.

 

So let’s start off with our Julep strainer. The Julep strainer is actually designed to fit in these three glasses. So if you use a mixing glass behind your bar, it’s meant to go rather across the top, strain out any of the solids, the ice pieces and stuff like that. Also if you’re using a Cheater Tin, just put it right inside and you can pour very nicely out of it. And if you’re accustomed using glass, just put it nicely right on top of it and once again it separates all your big pieces.

 

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Eureka! The Difference Between Lemons and Limes


Hi everyone. Welcome back to another video tip here at ABarAbove and in a previous post we have the idea of separating the sweet and sour, as one of the elementary steps you make from bartender to mixologist. We talked pretty briefly about the sweet side of it, and today we’re going to focus on the souring side of the sweet and sour. At the bottom of the page we’re also going to link to that video so go back, take a look at it, refresh your memory if you need to or watch it for the first time. So yeah, let’s get into the sour side of the sweet and sour now.

 

We’re going to primarily focus on the two types of citrus that were going to use to balance out your sweet. We got Lemons and Limes. I’m sure you’re very familiar with both. We’re just going to go through the brief characteristics of (them) and how do you use them to make cocktails.

 

So lemons obviously yellow flesh you have pretty significant white pith on the inside of it, which will contribute to bittering. There’s kind of a bitter note to it. And you have the flesh on the inside, also very yellow and when you juice it, the yellow comes through it in a drink, in a cocktail as well. You don’t want to take a bite have of this like you would do in an apple cause obviously you have pretty sour element to it. If your familiar with PH scale from high school, the PH of 0 very highly acidic and the PH of 14 is very very basic and alkaline. So the lower you go toward 0 the more acidic you’re going to get, the higher you go up to the 14 goes up to the basic area. The acidity on the Lemon, a Eureka Lemon like this one, is going to be anywhere from 2.2 to 2.5. Some other things to note, are the characteristics of the oils that we associate with Lemons. In the flesh, the yellow portion of the lemon is where the oils are and the oils to me smell like “clean.” You know it has its really clean resonance to it and a lot of cleaning companies actually use it as one of the scents they have for cleaning products.

 

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The First Cocktail You Should Master

The First Cocktail You Should Master


Stainless Steel Boston Shaker Set

I’d recommend mastering this cocktail as your first step in learning cocktail creation.

Which cocktail is that?  Think of  Whiskey Sour, a Gimlet, a Margarita – they’re all actually the same cocktail.

 

 

The First Cocktail you Should Master: The Sour

 

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Stirred, Not Shaken


Hi everyone, welcome back to A Bar Above, for another video tip that we have for you today. Today we are hoping to answer the classic question in bartending and mixology: do you shake or do you stir? Traditionally, if it’s spirits only that’s going to be served in the glass to the customer, the rule of thumb is to stir. I know you’ve seen as many Bond Films as I have, and you know he prefers his martini shaken.

 

So we’re going to do another side-by-side comparison with a different cocktail – one of my favorites – the Manhattan, just to show you what’s going on with the spirit and let you decide which one you want to serve your guest. In these two glasses, I have exactly the same cocktail: 2 oz Maker’s Mark 1oz Punt y Mes sweet Vermouth 2 dashes Angostoura Bitters I’m going to go through the same exercise. I’m going to stir this one down and I’m going to shake that one up. You really want to add a lot of ice to this drink if you’re going to be stirring it to get it nice and cold as possible. There we are. Let’s give it stir. I remember hearing once that you want to hear a total of 40 times, 20 in each direction. I don’t know about you, but I can never keep track. So I usually do about 10 seconds, and that’ll give you a nice cold chill on your Manhattan or the drink that you’re mixing. Great. I hope you weren’t counting…

 

Here we are. So one of the things I want you to pay attention to is the texture of the cocktail as it comes out. I’m not sure if you can see it but the spirit itself is nice and crystal clear. It has a nice thick, viscous quality to the cocktail that is fantastic- that is exactly what we are looking for with a stirred drink. So the next drink – the same exact drink we’re doing, is a Manhattan, and we’re going to shake this one up. Once again you’re going to want to make sure this one is pointed straight back, so that way if it ever opens up, that it’s going to go behind you and not in front of you and not towards the customer. One of these days we might actually see that on film, but until then let’s go ahead and finish this one up. Great. As with any cocktail that you shake, you’re going to go ahead and fine-strain this one to get all of the ice particles out and if you have any juice, to get any juice particles out.

 

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Infographic: 8 Beers to get you Drunk

Infographic: 8 Beers to get you Drunk


This infographic comes to us via the folks at Wear Your Beer. Click on the thumbnail below to via a fullsized version... and watch out for the Dog Fish Head...

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Recipes for Mother's Day

Recipes for Mother's Day


The following comes to us from Clique Vodka and created by Director of Mixology, Tara Shinn. She has assembled a collection of recipes made for the wonderful mothers in the world. Make sure your mother is treated well this Mother's Day. After all, you're one of the main reasons she drinking, right?

Custom Recipes for Mother’s Day

Blushing Lady
2 oz Clique Vodka
1 oz pomegranate liqueur
1 oz pink grapefruit juice

Directions:
Shake all ingredient s in a cocktail win with ice and strain into a cocktail glass rimmed with
lemon juice and sugar. Garnish with a long lemon twist.

Champagne Flowers
1 1/4 oz Clique Vodka
1/3 oz St. Germain
1/4 oz Lemon Juice
3 oz Champagne
Lemon twist

Directions:
Chill Clique Vodka, St. Germain, and lemon juice over ice, and strain into a chilled cocktail
glass. Top with Champagne, and garnish with a lemon twist.

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We Are The Nightlife: Entertainment + Service Industry Trade Show

We Are The Nightlife: Entertainment + Service Industry Trade Show


b2ap3_thumbnail_WeAreTheNightlife_20130409-122934_1.jpg

The Perfect Mix of Business + Pleasure

When most people think of mixing business with pleasure, the first thought that comes to mind is “trouble”. Well, the people behind the We Are The Nightlife trade show think much more differently and so do the industries behind them. Anyone who has worked in entertainment [or service] can attest to how fun it is but that does not mean there isn’t work to be done. The event, scheduled to take place in Atlanta, GA on September 7, 2013, inside of the historic Georgia Freight Depot is bringing change to the Southeast faster than expected.

“There is a demand for events that cater solely to professionals within the entertainment and service industries. A lot of business owners that I’ve met at other events are eager to tap into the market down here [Atlanta].” says creative director, TaRon Joyner. So what do you do when there is high demand and low supply? You go into business and meet the demand. That is how We Are The Nightlife was born. The trade show will feature vendors from all over the nation, ranging from DJs, to POS systems, PR companies, A/V and Lighting specialists, Graphic designers and the list goes on.  We Are The Nightlife will be open to all professionals as well as those who are working towards becoming professionals within either industry [entertainment or service]. They will be offering a student discount to those who show proof of enrollment. However, students MUST be 21 or over to attend.

Advertised in Jezebel Magazine and Chilled Magazine the trade show is becoming one of the industry’s most anticipated events of the year. The team is working on getting as much exposure as possible to maximize attendee presence for their vendors this year. Brands such as Clique Vodka, DrinkedIn.net, MJE Business and Accounting Services, Brand702.com are just a few listed partners and vendors. In addition to the trade show, there are other events going on that weekend as well.  Friday, September 6, 2013 is the ‘Welcome to Atlanta’ pre-party. This soiree is the OFFICIAL launch party for the 2013 We Are The Nightlife trade show. During the event, there will be a ‘DJSpin Off’. On Saturday, there will be the “Master of Mixology’ Bartending Competition. This will take place LIVE on the main stage, sponsored by Clique Vodka and boasts a cash prize to the winner. Also, an industry discussion panel will take place. This is where industry professionals with years of education and experience will speak on the newer trends, industry news and more! Vendors will be doing live product demonstrations as well as tastings. So, get ready to be feeling a little good by the time midday rolls around!

Make sure that you mark your calendar, book your flights and make reservations. We Are The Nightlife is bound to be one of the most influential events to take place in Atlanta. Visit the official website for information on booths, registration, hotels and more. Also, be sure to follow their Twitter page and ‘LIKE’ them on Facebook!

www.wearethenightlife.com
Twitter @wearetheNL
Instagram @wearethenightlife
Facebook.com/WeAreTheNightlifeATL

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Experience The Delight Of Dubai Nightlife

Experience The Delight Of Dubai Nightlife




Dubai is one of the best places for a holiday destinations. There is no doubt of course in the way Dubai entertains and welcomes the people. The arrangements, here is awesome to experience. When I first experienced this place I thought that this place is yet another business cum financial centre which experiences the boom in investments and economy and that is the reason it has made remarkable infrastructure. In the day light, the situation seems al right but it is the night life of Dubai which enhances the ambience and beauty of this place. Yes, it is true and you too would experience the same when you come here. Trust me, the correct explanation about this place can’t go with text, images or any other media. You must personally visit the place so as to have the look over this place.

Winters are the best season to visit this place. Even, after a lot of research and suggestions I went for a holiday tour in the month of January which is the best time for this place. Again, you should take your camera that is capable to take night time pictures excellently. Because, I assure that most of your outings would be in the night time only. I thought the opposite, which depresses me a lot and for which I am planning to have a second visit to this place with my full family and full preparations also. This time I will ensure to make it the most memorable visit. You might be wondering about why I am giving tips when I failed? Yes, it is obvious but when you have Dubai as your holiday destination then you would have to take a long vacation so as to cover up all the attractions and that too in an optimized way.

So, you might have got the idea about the fact that is takes a large preparation before going to Dubai. Now, coming to the Dubai night life, which is something really interesting to talk of. Dubai is a new personality when it comes to the night life and is completely opposite to the day times. It is because Dubai is ready to welcome tourists and celebrities from all around the world. The beauty is enhanced by the lighting and the patterns of lighting which would make you amazed. Unlike the traditional lighting, this place seems to have beautiful, luxurious and marvellous patterns of lights which help the city to have glaze and shine during the nights.

Again, if enjoyment is concerned then there are certain restrictions. Yes, I went to this place when I was 25 and you know what I tried to get into some night clubs where I was restricted. Actually, there is a strict law for the nightclubs where the minimum restriction for the entrant is 25 and more. I was 25, but probably they might have confused themselves considering I don’t look so matured. Well, jokes apart, but on a serious note, this is a law and it is certainly correct considering many youth going into wrong ways. Again, one more interesting thing is the roadside restaurant or any other hotels, where you are not checked in, won’t allow or are prohibited to serve alcohols or any other relevant products. Hence, in the night time as well, you are free to roam with your family without any tension. The Yacht Rental Dubai and the Dhow Dubai Cruise are one of the best things available for ultimate enjoyment in the evening and night times. The Yacht Rental Dubai, have some of the state-of-the-art designed and decorated Yachts which is rented for hours or full night as well. Hence, the place is full of options. I would suggest you to go to this place and please share whatever your experience is.

Author Bio:
I am Nadia Quraishi, Team Lead at one of the leading Dubai based company which specialize in Yacht Rental Dubai service. I am also a Web Enthusiast and blogger who love to write on travelling experience. Follow her on Google+

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Bars in Tel Aviv - Finding the Best

Bars in Tel Aviv - Finding the Best


Bar Rafeli might be the most famous bar from Israel... ;) but we want to drink... we want bars and pubs serving a variety of beer, wine, whisky, vodka and more.

Tel Aviv - Bar Capital of the Middle East

In fact, except for the balmy weather, you hardly notice that you are in an area of the world where the bar to person ratio is probably the lowest in the world. Not so in Tel Aviv. Bars and Pubs are everywhere to be found ranging from Irish Pubs, Rock Bars, Wine Bars and all sorts of watering holes spread out between the beach and the center of the city.

Personally, I prefer pubs that are not too noisy and with a great selection of whisky and beer. I think that's why Irish Pubs are so popular - the Irish have invented the perfect hang-out place... joyful background music, the ambient hum of background conversations about the football games and the aroma of beer is what heaven must look like, eh?

Finding Bars & Pubs in Tel Aviv

Any finding the best bars in Tel Aviv couldn't be easier. It seems like every Israeli has more than one cellphone and I'm sure that at least one of them has the DrinkedIn mobile app on it. Standing in Deizengoff or near the beach, you'll be able to find close to 500 bars and pubs in the Tel Aviv and Jaffa area.

Let's take a quick look at some of the best bars in Tel Aviv. My personal favorite is Norma Jean's with probably the biggest whisky selection in the Middle East. Norma Jean's is almost always crowded - even getting a seat at the bar requires a reservation.

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