TALK DRINKS

The London Scramble w Jacques

EveryDay Drinker The Brain Hemorrhage Shooter

Build Your Cocktail From The Ice Up

Everyone talks about using premium spirits, fresh juices, quality ingredients, even the proper glassware, but what about the ice? Ice is probably one of the things most people (even bartenders) take for granted, but it is one of the most basic and important aspects of any bar. Surprisingly, ice comes in many different types and has numerous levels of quality. One type of ice may work for one cocktail, but not for another and this slight difference can make or break your drink. Here is a great article from the eXaminer.com about building your cocktail and a quote from our good friend and mixologist Jonathan Pogash about ICE. Happy Cocktailing - TALKDRINKS

But it all comes back to ice, and the importance of good quality ice. When you’re shaking a cocktail, you have two unique reasons for doing so: 1) diluting the drink with the proper amount of water 2) making the drink cold. Thus, ice that dilutes properly and alters the temperature of the drink to the perfect degree, is a must for any good cocktail bar or home bartender. The best kind of ice melts at a slower pace, while still ensuring the drink remains cold. Chipped block ice is best, or the ice cubes that come out of Kold-Draft ice machines, as they are thicker, larger, purer, and melt slower.

Apricot Gin Fizz - Hotlanta Times

We recently unveiled our spring cocktail menu at Beleza and the Apricot Gin Fizz is one of many cocktails on the menu that is turning out to be a crowd pleaser!  We infuse apricots in gin for about 4 to 5 days, and then strain the mixture to get the gin. We then take apricots along with sugar and water to make an apricot puree that also goes into the cocktail. Swing by and try the great drinks on our new spring cocktail menu. Cheers - Navarro, bartender, Beleza
Apricot Gin Fizz
1.5oz apricot infused gin
0.5oz simple syrup
0.75oz fresh lemon juice
bar spoon of apricot puree
bottled soda
Shake and strain the first four ingredients into a Collins Glass with Collins Ice. Top off with soda and garnish with an apricot. 
(Note: We are also taking the apricots that were used in the infusion and putting them into a mixture of OJ and pineapple juice to pull some of the gin out of them. We then dehydrate them and re-use them as the garnish. That OJ/pineapple/gin juice that is left over makes a great Planter's Punch, too. Enjoy!)

Tequila at La Cantera - Everything's Bigger in TX

Recently, my partner and I held an informal Tequila seminar at the Westin La Cantera  here in San Antonio. We sampled over 100 guests on each category of Tequila; Blanco, Reposado and Anejo; as well as introduced them to the art of mixology. It was a great hit and a sign of the coming Tequila Revolution. Salud - Jeret, Founder/Co-Owner, M&P Concepts

Congratulations to the Winner

Congratulations to Jacqueline Patterson of San Francisco, CA for being the US winner in the Heering Accessorize 2009 Cocktail Contest. Jacqueline's cocktail was the Star Cross Lovers. Good luck in Singapore Jacqueline. Cheers - Mindy, bartender, The Hilton Austin
Star Crossed Lovers
2 oz. Redbreast 12 yr. Irish Whiskey
1 oz. Cherry Heering
.50 oz. Small Hand Foods Orgeat Syrup
1 oz. Fresh Lemon Juice
.50 oz. Fresh Organic Egg Whites

Chili & Passion Fruit Martini from the Dorchester Collection

Here is a great cocktail recipe video from the Dorchester Collection. The Dorchester Collection is a group of luxury hotels in London, Beverly Hills, Paris, Milan, New York ad Los Angeles. Each hotel has the reputation for offering the most sought-after experiences of good living, charm, elegance and service, but maintains their own original character. They've created a series of very slick videos highlighting the many talented bartenders and mixologists across their properties. It is great to see bartenders who take pride in their craft. It's not just about the drinks, but it's about the experience. Cheers - TALKDRINKS.COM

"How To Properly Add Lime To Your Corona"

We all know that adding a little lime to your Corona makes a world of difference in taste. Here is a great article from the eXaminer.com about how to do it without making a mess or causing harm to your friend's eyeball. Cheer - TALKDRINKS.COM

Now, we have all seen it, at bars, at barbecues, at a house party. When the Coronas and limes make their appearance, someone inevitably takes their bottle, tries to sink their lime and manages to spray innocent passerby. It’s embarrassing, uncomfortable and something every adult Corona-drinker should know how to do properly! (click to read full article)

The Mexican Mule - Welcome to Miami

The National Hotel on South Beach is the place to be for Friday Happy Hour. Relax by the pool with half-off drinks (well) and listen to the groovy sounds of their DJ. It's a great place to enjoy and unwind at the end of a hectic week.
Recently, I visited my friend Carlos Acevedo, bartender for The National and challenged him to come up with a unique cocktail with Tequila. He impressed me with his "Mexican Mule", a delicious and refreshing cocktail, perfect for the hot steamy summers in Miami. It's always a pleasure to see a mixologist who has a passion for his craft. Next time you're on South Beach stop by The National and order one of their tasty cocktails, lay back, enjoy the sun, the view and the breeze coming off the ocean. Salud - Marita, The River Oyster
Mexican Mule
Reposado Tequila shaken with basil, fresh squeezed lemon and grapefruit juice, finished with ginger beer

USBG Hosts Cocktail Competiton at World Bar

On May 1st, the US Bartending Guild (USBG) hosted the First NY Chapter qualifying competition for their National Competition. The competition was held at World Bar and was attended by some of NYC's finest mixologists. MCing the competition was the legendary King Cocktail Dale DeGroff, and the judges included Jack Robertiello, Tad Carducci, Jeffrey Lindermuth, and our very own Aisha Sharpe. Jonathan Pogash, the winner of the NY competition, will now get a chance to go to San Francisco next week to compete in the National Competition. The winner of that competition will then go on to the International Bartender Association (IBA) Competition in Germany. To read more about the contest and the winning cocktail recipe, check out Sara Gorelick's article in the eXaminer.com. Good luck to all the contestants. - TALKDRINKS