TALK DRINKS

The Cocktail Spirit

Robert Hess (a.k.a. Drink Boy), one of America's leading mixologists and spirit experts, recently teamed up with Small Screen Network to create a series of podcast videos. These videos are very well produced and are packed with information useful for everyone from your professional bartender to the average person who just wants to learn a little more about spirits. Here is one about Absinthe, the mysterious "green fairy" spirit that was banned for most of the 20th century. There is a great brand called La Fee Absinthe that just launched in the US. Cheers - TALKDRINKS

(please click here to watch this video)

The Londinium - Everything's Bigger and Better in TX

Here is a new drink that I just created. It took me a while to get the balance right, but it was well worth the effort! The Londinium is a UK inspired cocktail. It is clean, refreshing and all the ingredients work together in perfect harmony. Happy Cocktailing - Jeret Pena, Founder & President, Spirits Enthusiast of Texas 
The Londinium
1.5 oz of any premium UK style Gin
1 oz of Lavender infused simple syrup
4 English mint leaves (depending on potency)
3 lemon wedges
splash of tonic
At the bottom of a mixing tin, muddle the mint leaves with a few pieces of ice. Add lavender syrup and squeeze lemon wedges into tin. Add gin and shake 5 times. Pour into a Collins Glass and top it off with a splash of tonic. Garnish with Lavender stem.

Hot Mixology - Mile High Adventures

Take a look at the Hot Mixology website.  The site is hosted by Dave Elger, the founder and owner of Muchote Tequila, and a seasoned drinker in his own right. It's dedicated to teaching the laymen and new bartenders the skills of mixing martinis, manhattans, and infused cocktails. Dave also teaches a series of classes here in Denver, Colorado that gives hands on training to people interested in learning the techniques of mixing the perfect cocktail. Enjoy the videos! - Scott, Bartender, Cigar Bar

A Throwdown Amongst Throwdown's!!!!

WOW, check out this slick intro video about World Class's new cocktail competition being held in 26 countries. The finale competition will be hosted in London this summer.
www.themagnificentsevenblog.com

To find out more about World Class and how to enter, check out
www.weareworldclass.com

A Heated Affair

With Valentine's Day coming up, what better way to celebrate it then to share a warm cocktail with someone you love. Check out my video of the Heated Affair cocktail. It's hot, delicious and so easy to make. Cheers to Love - Elba: Mixologist, Cocktail Stylist, Photographer (check out my new photos)  

Valentine’s Day @ Sofitel Hotel in Chicago - Windy City Post

Valentine’s Day is bearing down on us very fast. If you are in Chicago and haven’t made plans yet, definitely think about making it to Sofitel's Le-Bar for a truly passionate cocktail experience. Who else better to serve up a night of romance than, USBG’s upcoming mixologist, DJ Love. He will be featuring three cocktails, which I had the opportunity of sampling and they were all wonderful. I have to give him props on his version of the classic Blood and Sand. This delightful cocktail will be on the menu through Valentine’s Day.
Passion and Spice
1.5oz Reposado Tequila
0.5oz Cherry Herring
0.5oz Italian Sweet Vermouth
1oz blood orange juice
0.75oz cayenne syrup-agave nectar, coriander, cinnamon, cayenne mix
Splash fresh lime juice
Combine all ingredients into mixing glass with ice and shake. Strain into cocktail glass or over rocks. Garnish with a thinly sliced blood orange wheel and a blood orange curl.

DJ Love most recently left The Drawing Room, where he honed his skills under Charles Joly, which led to his participation in LXTV’s.com: On the Rocks-America's Top Bartender Competition. Cheers to all the lovers. - Alex, bartender, Moonshine

Dolphin Trainer/Bartender: Damian Gray Windsor - L.A. Happenings

I had an interview with the FoodGPS blog and it was just posted it on Friday. They have profiles of a few other bartenders and mixologists in the L.A. area such as, Eric Alperin (The Varnish), John Coltharp (Seven Grand), Michel Dozois (Névé Ice), Matthew Eggleston (The Hungry Cat), Pablo Moix (One Group), Eric Tecosky (Jones Hollywood), Marcos Tello (The Edison) and Kylee Van Dillen. FoodGPS is a great site, especially for what's happening in L.A. Enjoy - Damian 
(Click here to read my interview.)

Why (and How) I Drink

We came across this article by Paul Clarke in the N.Y. Times and thought it was especially appropriate. Most people think we are in the business of getting our customers hammered. This could not be further from the truth. Our passion is to serve delicious, quality cocktails and spirits to our customers while educating and giving them an experience they will never forget (not an experience they can't remember). "Just because someone eats everyday, doesn't mean they know food." Same holds true for spirits. Cheers to the Experience. 
"I eventually realized that different forms of drink have different tastes (and not simply the taste of the things you throw in to mask the alcohol), and that some of these drinks actually had some real appeal.....over time I came to value the flavor and character of a drink much more than the inherent buzz."

Friends of Ardent Mixology - FOAM

Last week, I traveled up to Napa, California to lead a Tequila seminar for the Friends of Ardent Mixology (FOAM). About 25 of the members attended this seminar and they where all eager to learn more about the wonderful world of Premium Tequila. What makes this group unique is that they are not bartenders or mixologists, but they are just as passionate about Cocktails and Spirits. Judd Finkelstein, who started FOAM, is the Winemaker for his families vineyard Judd's Hill. Many of the members are in the wine industry or professional chefs. They all have a love for the cocktail and get together every month to sample cocktails on an educational level.
It was amazing to see that this kind of passion for crafted Cocktails and Spirits was spreading outside of the bartending community. On top of all that, Judd had one of the best home Tiki Bars I have ever seen. It was a shrine to the Tiki cocktail and all things Rum. Needless to say, it put my home bar to shame and I have a lot of work to do to bring my own bar up to such a level. A big Cheers to all the members of FOAM. We need more passionate people like them exploring the world of Cocktails and Spirits. - Jacques (that's not me in the photo)

The Pimm's Rangoon w/ a Twist - Hotlanta Times

During my shift last on Saturday night, a young lady asked me to recreate a drink she had in San Francisco. Fortunately, being somewhat of a lover of good cocktails she was able to remember the ingredients which were Pimms, St. Germain, fresh lemon juice and ginger ale. The bar she visited served this cocktail in a rocks glass over ice and called it "Miles Ahead" after the Miles Davis album and song of the same name.  Being that our bar was out of Pimms I came up with my own little twist of a Pimm's Rangoon (a Pimm's cup topped with gingerale instead of a lemonade or citris soda). So, thank you to the bar in San Francisco for the recipe and the inspiration! Here's the recipe, which was a big hit:
 3/4 oz Sloe Gin
3/4 oz Gin
3/4 St. Germain Elderflower liquor
3/4 fresh lemon juice
Muddle lemon, lime, orange and cucumber straight into a Collins glass. Fill the glass with ice, shake and strain next four ingredients into the glass. The cocktail is finished with a simple top of very good ginger ale and your choice of garnish.
Since this young lady put back about four of these cocktails I kept changing the garnish up which she seemed to enjoy, too. Oh, the name of the bar in San Fran where she had the original cocktail is a jazz club called Yoshi's. Have fun! -  Navarro Carr, bartender, Beleza